Quoting Dave Drum to Michael Loo <=-

MICHAEL LOO wrote to JIM WELLER <=-

I do like Sriracha straight up on some things. Potato salad and

Have you run across the ketchup/sriracha blend from Red Gold and Huy
Fong? Much nicer than Heinz Tabasco version.

Neither. I make my own blends.

Because they already have July 1 - Dominion Day. s'truth. No joke.

We do of course have a July 4th here; it falls right between the 3rd
and 5th every year [g]. We generally don't do anything special that day
though. We already have Queen Victoria Day on May 24th, National
Aboriginal Day June 21, both Quebec's Fete de la Saint-Jean-Baptiste
and Newfoundland's Discovery Day June 24 as well as Canada Day July
1. Everybody takes at least two of them off.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sour Cream Crescent Rolls
Categories: American, Breads
Yield: 4 dozen

1/2 c Butter or margarine
8 oz Sour cream
1/2 c Sugar
2 pk Dry yeast
1/2 c Warm water
2 Eggs; beaten
4 c All-purpose flour
1 ts Salt
Butter or margarine;
Melted

Place butter in a small saucepan, and bring to a boil. Remove from
heat; stir in sour cream and sugar. Cool mixture to 105 to 115
degrees. Put yeast in warm water in a large mixing bowl; let yeast
mixture stand 5 minutes. Stir in sour cream mixture and eggs.
Combine flour and salt; gradually add flour mixture to yeast
mixture, mixing well. Cover and refrigerate at least 8 hours.
Punch dough down, and divide into 4 equal parts. Roll each into a
10-inch circle on a floured surface; brush with butter. Cut each
circle into 12 wedges; roll up each wedge, beginning at wide end.
Place on greased baking sheets, point side down. Cover and let
rise in a warm place (85 degrees), free from drafts, 1 hour or
until doubled in bulk. Bake at 375 F for 10 to 12 minutes or until
golden brown.

From: Nancy Berry Date: 14 Jun 97 Jewish-Food List

MMMMM

Cheers

Jim


... I'm old. The last time I rolled a joint it was my ankle.

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JIM WELLER wrote to DAVE DRUM <=-

I do like Sriracha straight up on some things. Potato salad and

Have you run across the ketchup/sriracha blend from Red Gold and Huy
Fong? Much nicer than Heinz Tabasco version.

Neither. I make my own blends.

As do I for the most part. I was speaking of restaurant settings/regular
folks not a bunch of certified foodies. And truth to tell the Huy Fong
loaded ketchup is quite nice and *very* convenient.

Because they already have July 1 - Dominion Day. s'truth. No joke.

We do of course have a July 4th here; it falls right between the 3rd
and 5th every year [g]. We generally don't do anything special that day

Rather like our (just passed) 14 June: Flag Day. It commemorates the
adoption of the flag of the United States on June 14, 1777 by resolution
of the Second Continental Congress. It's celebrated about as much as
youse guys celebrate 04 July.

though. We already have Queen Victoria Day on May 24th, National

We have "President's Day" as an excuse for a three-day weekend. School
chirrun used to get 12 Feb (Abraham Lincoln) and 22 Feb (George Washington)
off to celebrate their birthdays. Then some bright spark (not) hit upon
the plan to standardise and federalise it into one more all-purpose and increasingly meaningless three day weekend. In Illinois school kids and non-federal imperialist lackeys still get Abe's birthday off.

Aboriginal Day June 21, both Quebec's Fete de la Saint-Jean-Baptiste
and Newfoundland's Discovery Day June 24 as well as Canada Day July
1. Everybody takes at least two of them off.

We take days off at the slightest excuse.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Independence Day Flag Cake
Categories: Cakes, Desserts, Fruits
Yield: 1 Cake

3/4 c Butter
1 2/3 c Sugar
3 lg Eggs
1 ts Vanilla extract
2 c All-purpose flour
2/3 c HERHSEY'S Cocoa
1 1/4 ts Baking soda
1/4 ts Baking powder
1 ts Salt
1 1/3 c Water

MMMMM--------------------BUTTERCREAM FROSTING-------------------------
3 c Powdered sugar
1/3 c Butter; softened
2 tb To 3 tb milk
1 1/2 ts Vanilla extract

MMMMM-----------------------FOR DECORATION----------------------------
1/2 pt Blueberries
1 qt Small strawberries
-(of uniform size)

Heat oven to 350°F/175°C. Grease and flour a 13" x 9"
x 2" baking pan.

In large bowl, combine butter, sugar, eggs & vanilla;
beat on high speed of electric mixer 3 minutes. Stir
together flour, cocoa, baking soda, baking powder and
salt; add alternately with water to butter mixture.
Blend just until combined. Pour into prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted
in center comes out clean. Cool 10 minutes; remove
from pan. Cool completely on wire rack. Place cake on
oblong serving tray or foil covered cardboard.

Prepare VANILLA BUTTERCREAM FROSTING; frost cake.
Arrange blueberries in upper left corner of cake,
creating a 4x5 inch rectangle. Arrange strawberries in
rows for red stripes.

12 to 15 servings.

VANILLA BUTTERCREAM FROSTING: In large bowl, combine
powdered sugar and butter. Add milk and vanilla; beat
to spreading consistency. About 2 cups.

Hershey's is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "The world is a wheel, and it will all come around right." -- Disraeli
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to Michael Loo <=-

Because they already have July 1 - Dominion Day. s'truth. No joke.

It's been Canada Day not Dominion Day for some time, since 1982.

I never figured out dominions and commonwealths

E-Z P-Z .... dominion means we own you/are owned by you.

Dominion has quite a few meanings. In Canada's case it means a
self governing country within a larger empire or commonwealth as
opposed to a colony.

Commonwealth means we cooperate to make wealth for us

And Commonwealth also has a specific meaning in this context; it's a
group of independent countries which have ties to each other and
Great Britain as they were once all a part of the British empire.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Old Dominion Pound Cake
Categories: Cakes
Yield: 24 Servings

8 lg Egg; room temperature
2 1/4 c Flour, sifted
1/4 ts Baking soda
2 1/4 c Sugar
1 1/2 c Butter; room temp
2 tb Lemon juice
2 1/4 ts Vanilla
1/8 ts Salt
1 1/2 ts Cream of tartar
1 c Walnuts; chopped very fine
Sugar, confectioners

Alex Patout writes, "This is a special-occasion cake that we like
to serve with whipped cream. It mellows with age, so make it at
least one day ahead of serving. It keeps well in the refrigerator
for several days and freezes beautifully."

Preheat the oven to 350 F. Butter and flour a Bundt or tube pan.
Separate the eggs. Sift the flour with the baking soda and 1-1/4
cups of sugar. Place the butter in the bowl of an electric mixer
and cream it well. Beat in the flour-sugar mixture by thirds, then
beat in the lemon juice and vanilla. Beat in the egg yolks one by
one, being sure each is absorbed before you add the next.

In a separate mixing bowl, beat the egg whites until frothy. Add
the salt and the cream of tartar and continue beating until soft
peaks form. Gradually beat in the remaining 1 cup of sugar, and
continue beating until the mixture is glossy and holds stiff
peaks.

Fold the nuts into the flour mixture, and gently fold in the
beaten egg whites. Turn the batter into the prepared pan and
gently cut through the batter once or twice with a rubber spatula
to break any large air bubbles.

Bake the cake for 1-1/2 hours, or until a knife or toothpick
inserted near the center comes out clean. Do not open the oven
during the first hour of baking. Turn off the heat and let the
cake sit in the hot oven for 15 minutes. Then remove and let cool
in the pan for 15 minutes more. Remove the cake from the pan and
sprinkle lightly with confectioners' sugar. Let cool thoroughly,
then wrap tight in foil.

Serve in thin slices, with whipped cream, if desired, or with the
ice cream described in the previous recipe.

Recipe by: Chef Alex Patout (Patout's New Iberia Restaurant,
Alex Patout's Louisiana Restaurant, Landry's Cajun Seafood &
Steakhouse Restaurant)

From: Sam Waring

MMMMM

Cheers

Jim


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JIM WELLER wrote to DAVE DRUM <=-

Because they already have July 1 - Dominion Day. s'truth. No joke.

It's been Canada Day not Dominion Day for some time, since 1982.

I never figured out dominions and commonwealths

E-Z P-Z .... dominion means we own you/are owned by you.

Dominion has quite a few meanings. In Canada's case it means a
self governing country within a larger empire or commonwealth as
opposed to a colony.

Commonwealth means we cooperate to make wealth for us

And Commonwealth also has a specific meaning in this context; it's a
group of independent countries which have ties to each other and
Great Britain as they were once all a part of the British empire.

As I said ...........

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Commonwealth Fried Chicken
Categories: Poultry, Vegetables, Herbs, Chilies, Dairy
Yield: 6 servings

MMMMM--------------------------BRINE---------------------------------
2 c Buttermilk
2 tb Kosher salt
1 tb Onion powder
1 tb Garlic powder
2 ts Red chile flakes
1 1/2 lb Boned, skinned chicken thighs

MMMMM-------------------------CHICKEN--------------------------------
1 c All-purpose flour
1 ts Onion powder
1 ts Garlic powder
1/2 ts Paprika
1/2 ts Kosher salt
Oil; for frying

FOR THE BRINE: In a large bowl, whisk together the
buttermilk, salt, onion powder, garlic powder, and chili
flakes. Add the chicken and let sit at least 2 hours and
up to 3 days.

FOR THE CHICKEN: Set a large skillet over medium heat
and fill with enough oil to reach a 3/4-inch depth. You
want the oil to be about 350° during frying.

Next, prepare the coating for the chicken: In a shallow
pan (such as a cake pan), whisk together the flour,
onion powder, garlic powder, paprika and salt. Dredge
the chicken pieces through the flour mixture to coat.

When the oil reaches 350°F/175°C add the chicken, two or
three pieces at a time and cook on one side until
browned, 2 to 3 minutes. Carefully turn the chicken over
and cook until browned on the other side, 1 or 2 more
minutes.

Transfer cooked chicken to a sheet pan lined with paper
towels or a brown paper bag. Cook remaining chicken as
above. Serve immediately.

Chef Steve "Nookie" Postal of Commonwealth Cambridge
restaurant in Cambridge, MA

RECIPE FROM: https://newengland.com

Uncle Dirty Dave's Archives

MMMMM


... � ><> ��<>< ><>.�� It's fish!
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Dave Drum to Jim Weller <=-

Commonwealth means we cooperate to make wealth for us

Not really. Its roots refer to the "common good" as in "public
wellbeing".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Mushroom Cake
Categories: Lithuanian, Mushrooms, Eggs, Dairy
Yield: 4 servings

1 kg (2 lbs) fresh mushrooms
3 Raw eggs, beaten
4 tb Bread crumbs
1 c Sour cream
2 Onions, chopped, fried
2 Hard boiled eggs, chopped
2 tb Flour
50 g (4 tb) vegetable oil
Salt and pepper to taste

Cook mushrooms, drain and blot dry, cut into small pieces. Add
onion, hard boiled eggs, bread crumbs, beaten eggs, salt and pepper.
Blend all ingredients well. Grease a spring form cake pan and fill
with mushroom mixture, sprinkle top with flour and bake in preheated
oven at 350F/180C, for about 30 minutes. This is eaten hot and cold.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM



Cheers

Jim


... I'm conflicted about whether pigs should be pets or SPAM,

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JIM WELLER wrote to DAVE DRUM <=-

Commonwealth means we cooperate to make wealth for us

Not really. Its roots refer to the "common good" as in "public
wellbeing".

Semantic quibbles. Health/wellness is wealth.

As Benny said "Power has only one duty - to secure the social welfare
of the People." -- Benjamin Disraeli

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Benjamin Disraeli & Gladstone English Muffins
Categories: Breads
Yield: 15 Muffins

1/2 c Warm water; 115°F/46°C
1 tb Honey
2 ts Active dry yeast
1 ts Unsalted butter; + more for
- serving
2 c All-purpose flour; + more
- for surface
3/4 c Whole-wheat flour
1/4 c Rolled oats
1/4 c Wheat germ
1 tb Coarse salt
2 ts Whole flaxseed
1 1/2 ts Caraway seeds (opt)
1/2 c Buttermilk
Vegetable oil, cooking spray
1/4 c Coarse cornmeal
Preserves; for serving

Combine warm water, honey, yeast, and butter in a bowl.
Let stand for 5 minutes, until foamy.

Combine flours, oats, wheat germ, salt, and flaxseed, and
caraway seeds if desired, in a large bowl. Add yeast
mixture and buttermilk, and mix with your hands until
flours are almost fully incorporated. Turn out mixture
onto a clean surface, and knead until smooth, about 3
minutes.

Lightly coat a large mixing bowl with cooking spray, and
place dough in bowl. Cover with plastic, and let rise in a
warm, draft-free spot until doubled in size, about 1 hour.

Turn out dough onto a lightly floured surface, knead for
about 1 1/2 minutes, and roll to 1/2" thickness. Using
a 3" round cutter, cut out rounds. Roll and cut scraps
once. Line a rimmed baking sheet with parchment, and dust
with cornmeal. Place rounds on sheet, cover with plastic,
and let rise in a warm, draft-free spot until puffy, about
20 minutes.

Heat a large griddle or 12" skillet over low heat. Working
in batches, place rounds 1 1/2" apart. Cook until golden
brown and dry, about 7 minutes per side. Let cool for 30
minutes; split with a fork. Toast, and serve with butter
and preserves.

From: http://www.wholeliving.com

Uncle Dirty Dave's Archives

MMMMM

... "I'm against picketing, but I don't know how to show it." -- Mitch Hedberg --- MultiMail/Win32
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