MSGID: 1:396/45.28 a6b5fc89
REPLY: 35262.fidonet_cooking@1:105/500 2da73ee9
Hi Ben,
RH> She commented at our older daughter's wedding that they had known
RH> us not quite as long as the relatives that attended, but longer than the
RH> friends we met along the way.
BC> Cool! Long-term friends are golden.
Very much so! That's why I wanted to (and did) attend my college class
reunion this past spring. The web site had a list of who was going to
attend so I knew some of my old friends were going to be there. Came
away with a standing invitation to visit one couple who are Wycliffe
translators for the Havia Supai tribe on the floor of the Grand Canyon.
BC>
RH> That's on my bookshelf.
BC> I'm honored to converse with the real deal. :)
I'll admit, I don't use it as often as other cook books but it's there.
I sent Dave S. some recipies but for some reason, they weren't included.
It's OK, I've been published otherwise.
RH> Spectrum, an all natural one) for the shortening; my first choice is
lard RH> when I can get it, second choice is Spectrum.
BC> Before i was born my grandmother made pie crust with lard. Later she
BC> switched to shortening because they thought it was healthier. Also,
BC> my family ate margarine because they thought it was healthier. I am
BC> not so sure. My grandfather told me they used to call margarine Oleo
BC> and i see old recipes that call it by that name.
I've also seen it referred to as oleomargerine. Used to be sold as
white, with a packet of yellow coloring to be mixed in--folks in
Wisconsin didn't want it to be confused with butter.
RH> We have a mill and grind wheat, both soft wheat for pastries and
quick RH> breads/biscuits/muffins/etc and hard wheat for breads, pizza
crust & RH> anything else made with yeast. I'll be making a pie crust
this week for a RH> pot pie, using up some of the Thanksgiving turkey
but getting the crust RH> recipe probably from my James Beard
(everything) cookbook.
BC> I have a friend whose parents buy wheat directly from farmers and mill
BC> their own flour. They happen to live in wheat growing country. I
BC> have read they grow "winter wheat" here, which i think is the hard
BC> stuff, right? I imagine that it results in fresher flour, kind of like
BC> the difference between
BC> freshly ground pepper and the powdered stuff.
Correct! The spring wheat is soft. When we fist moved here, we could buy
wheat berries by the pound locally. Now we order 50 pound bags thru
Amazon. (G)
RH> Baked apples in the microwave--use something like a Honeycrisp apple,
BC> Thanks for the suggestion, it sounds delicious and easy! I'll do that
BC> the next time i have apples. I've also been thinking about making a
BC> trifle or something like it.
Here's something like it, from my mother in law.
LAYERED DESSERT
1 box (4 serving size) each vanilla and chocolate instant pudding
1 box graham crackers
1 quart milk
1 container (about 8 oz, not sure how much is in them now) whipped
topping
In an 11 by 7 pan (give or take, I've used other sizes), lay down graham
crackers to cover the bottom. Mix up one of the puddings according to
package directions, fold in half the container of whipped topping.
(hint-if you buy the larger size container, use 1/3) Pour over crackers,
let sit a few minutes in the fridge until firm. Repeat with second
pudding; after pouring it over the crackers, layer graham crackers over
that. "Frost" with last 1/3 of whipped topping, sprinkle with either
chopped nuts or chocolate chips. Keep in the fridge until ready to
serve. If you use a smaller pan, to have enough room for both puddings,
don't pour in full amount--put excess in cups.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
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