Text 34924, 113 rader
Skriven 2016-01-08 03:58:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 34894 av Michael Loo (1:123/140)
Ärende: Re: buck buck 771
=========================
 -=> On 01-07-16  09:52,  Michael Loo <=-
 -=> spoke to Dale Shipp about buck buck 771 <=-

 ML> I probably should have halved the breast halves, making a

When we do Chicken Sauce Piquant in a crockpot for a group, we will take
boneless breasts and cut them into nugget sized pieces -- perhaps the
same with boneless thighs.  It makes for a dish that is easier to eat on
the move or to take only a sample portion.

 ML> me in a horrified tone that she had never before in over 
 ML> half a century of cooking been asked to cook a neck or a 
 ML> back.

We don't normally do that any more, but have certainly done so in the
past.  Done right, they can be very good pieces.  These days if we have
a neck it probably ends up in a broth pot.


 ML> As you know, she's a quite good cook, but so set in
 ML> her ways.

:-}}  Same could be said for many folks, especially as they get up in
years.

 ML> It took me 3 1/2 minutes, I timed it.

You could have really freaked her out and made stuffed boneless wings,
ala Sacerdote.

 >       Title: DELICATE LACE NUT COOKIES
 >     1/3 c  BLUE BONNET Margarine

 ML> Hah. If you replaced the blue ingredient with butter,
 ML> you might have something decent.

Of course -- There once was a time when BLue Bonnet, Imperial, etc. were
preferred by many over butter -- but I think that time has gone, at
least with the majority of the folks here.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Tartan Christmas Tree Cookies
 Categories: Magazine, Scot/irish, Holiday, Cookie
      Yield: 10 Cookies
 
    1/2 c  Butter; unsalted, (1 stick)
    1/4 c  Powdered sugar
    1/2 ts Vanilla extract
  1 1/4 c  All-purpose flour
    1/4 ts Salt
      9 oz White chocolate; such as
           .  Lindt or Baker's
           Blue, red & green food
           .  coloring
      2 sm Resealable plastic bags
 
  Tinted white chocolate icing is used to make the festive plaid pattern
  that decorates these tasty sugar cookies.
  
  **********
  
  Preheat the oven to 325øF. Using an electric mixer, beat the butter
  in a large bowl until light. Gradually beat in the powdered sugar.
  Beat in the vanilla extract. Add flour and salt and mix just until
  combined. Gather dough into a ball; flatten into a disk. Wrap the
  disk in plastic and refrigerate until firm, about 3 hours.
  
  Roll out dough on a floured work surface to 1/8-inch thickness,
  frequently lifting and turning dough to prevent sticking. Using a
  5-inch Christmas tree cookie cutter, cut out cookies. Gather dough
  and scraps together. Repeat the rolling and cutting dough scraps to
  make about 10 cookies total. Transfer cookies to 2 heavy large baking
  sheets, spacing apart. Bake until cookies begin to brown around the
  edges, about 15 minutes. Cool on a baking sheet for 5 minutes.
  Transfer cookies to racks and cool completely.
  
  Melt chocolate in the top of a double boiler over simmering water,
  stirring until smooth. Divide melted chocolate among 3 small bowls.
  Working quickly so that the chocolate does not harden, mix 8 drops
  blue food coloring into 1 bowl. Spread blue chocolate evenly over the
  surface of the cookies. Mix 8 drops green food coloring into the
  second bowl of melted chocolate. Mix 8 drops of red food coloring
  into the third bowl of melted chocolate. Spoon the green chocolate
  into a plastic bag. Cut off 1 bottom corner tip of the bag to allow a
  small ribbon of chocolate to come out. Repeat the procedure with the
  red chocolate and another plastic bag.
  
  Using green chocolate pipe 4 diagonal lines from left to right across
  the cookies spacing evenly. Using the red chocolate pipe 4 diagonal
  lines from left to right across the cookies alongside the green
  lines. Repeat the diagonal lines going from right to left. Let the
  cookies stand until the chocolate sets, about 2 hours.
  
  Can be prepared as much as 3 days ahead. Store cookies between sheets
  of waxed paper in airtight containers at room temperature.
  **  Bon Appetit  --  December 96  **
  
  Scanned and formatted for your use by  The WEE Scot  --  paul
  macGregor
  
  From: Paul Macgregor                  Date: 11-26-96
  Home Cooking
 
MMMMM


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