Text 8340, 96 rader
Skriven 2013-12-29 06:58:00 av Dave Drum (1:18/200.0)
   Kommentar till text 8285 av Ruth Haffly (1:396/45.28)
Ärende: Stretch
===============
Ruth Haffly Said to Dave Drum about Stretch

RH> RH> So they say but I don't want to get hotter when I'm already hot
RH> RH> from the temperatures. I'd rather eat lighter so I don't feel so
RH> RH> bogged down.

RH>  DD> They say so because it's true. The only time I feel "bogged
RH>  DD> down" is if I over-eat .... something I do less and less. I can
RH>  DD> even get pleasantly full (and sometimes over-full) from the
RH>  DD> "seniors menu" which most generally has reduced portions.
RH>  DD> Bv)=

RH> I'm eating less these days too. M&FIL had a big meal Christmas Eve,
RH> another lady in the park on Christmas Day. Even taking little bits
RH> of not everything, I filled up fast. One lady knows I like her
RH> eggplant parm so made that both days so I had some, both days. There
RH> were lots of other goodies so I had to go easy on portions. Still
RH> keeping my blood sugar in line tho.

I used to worry about things that spiked my blood sugar -- until I 
decided that that was too much like an EPA attitude. So long as the 
average is within target parameters and the A1C is such that my croaker 
is happy .... I'm cool with it. Once in a while I just get to Jonesing 
for a slab of rhubarb pie -- so, what the hey. It hasn't killed me yet.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Deep-Dish Rhubarb Pie
 Categories: Pies, Pastry, Desserts
      Yield: 6 Servings
 
    3/4 c  Sugar
    1/3 c  Flour; sifted
      1 ts Ground cinnamon
    1/2 ts Ground cloves
  1 2/3 lb Fresh rhubarb
      2 tb Butter

MMMMM----------------------FLAKY PASTRY II---------------------------
  1 1/2 c  Flour; sifted
      1 ts Salt
    1/2 c  Shortening
      4 tb Ice water; approx
           Milk or cream
           Sugar
 
  Sift flour & salt into a med. bowl; cut in shortening
  with a fork or pastry blender until mixture is crumbly.
  Sprinkle cold water over mixture, 1 tb at a time; mix
  lightly with a fork just until pastry holds together
  and leaves sides of bowl clean. Make a ball; flatten
  it. Wrap dough in plastic and store in refrigerator
  until ready for use.
  
  Mix sugar, flour, cinnamon, and cloves in a bowl.
  
  Wash rhubarb; trim ends; cut into 1-inch pieces
  (You should have 10 cups). Place in a large bowl.
  
  Sprinkle with sugar mixture; toss lightly to mix.
  Let stand 15 minutes. Toss again.
  
  Spoon rhubarb filling into an 8" X 8" X 2" baking
  dish; dot with butter.
  
  Prepare pastry. Roll out to a 10" square on a lightly
  floured surface.  Cut in 1/2-inch" with a pastry wheel
  or knife. Weave strips into a lattice. Cover filling.
  Turn ends under just enough so that strips touch sides
  of baking dish. Brush lattice top with milk or cream;
  sprinkle with sugar.
  
  Bake in hot oven (425oF/220oC) for 40 minutes, until
  pastry is golden and juices bubble up. Cool. Serve
  warm with vanilla ice cream, if you wish.
  
  Family Circle All-Time Baking Favorites; 1974
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

X CMPQwk 1.42 16554 X
... I believe in equality for everyone, except photographers and reporters!



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