MICHAEL LOO wrote to SEAN DENNIS <=-

I'll have to defer to firsthand experience! If one
magically appeared next to me, I might try it and
report on it, but that's not too likely to happen,
and please don't buy a box of them on my account!

If that magically appeared next to you, I'd say that was black magic.
(*cues Santana*)

That's to say, it's a complete misnomer.

I agree with you on that. I was wondering what exactly barbeque had to
do with something I associate with a cocktail party.

There's enough seasoning that you might as well be
making potato newburg.

I noticed that also wih all of the seasoning.

The following is much more like what I'd do but for the
mace, which I'd omit. Note that Fred has his name three
times in the recipe and the recipe author once at the
bottom. That's a bit much.

Yeah, that's kinda like "stealing" the recipe credits. Like I've said
before, I only credit myself for the MM conversion process or if it's my
own recipe. I put my name as a category index simply for my own use so
I can see what I've typed in.

Here's an example: this is my favorite biscuit recipe. My mom used to
buy Saco buttermilk powder in Germany in the late 70s and it's been
available in the US for some time. This recipe was originally on the
label of the powder can.

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

Title: Saco Buttermilk Biscuits
Categories: Breads, Breakfast, Seandennis
Yield: 20 Biscuits

3 c Flour
6 T SACO Cultured Buttermilk
-- Blend
3 t Baking powder
1 t Baking soda
1 t Salt
1 T Sugar
7 T Vegetable shortening
1 1/4 c Water
2 T Butter, melted

Cook time : 10 minutes
Total time: 10 minutes

1. Preheat oven to 450oF.

2. Sift flour, Saco Cultured Buttermilk Blend, baking powder, soda,
salt and sugar into a large bowl. Cut in shortening with a pastry
blender until mixture is the texture of coarse meal.

3. Make a well in center of flour mixture and pour in water; mix
lightly with a fork, just until dry ingredients are moistened and
dough holds together.

4. Turn out onto lightly floured surface and knead lightly two or
three times, then roll out with a floured rolling pin to 1/2 inch
thickness.

5. Cut in rounds with a floured biscuit cutter.

6. Place biscuits on an ungreased cookie sheet.

7. Bake for 10 minutes or until biscuits are puffed and golden brown.

8. Remove from oven and brush tops of biscuits with melted butter.

From:
http://www.sacopantry.com/saco-buttermilk-biscuits/

Converted to Meal Master format by Sean Dennis@1:18/200 on 3/7/2018.

MMMMM

Later,
Sean


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On 08-31-19 23:58, Sean Dennis <=-
spoke to Michael Loo about 874 Provolone + other gr <=-

Here's an example: this is my favorite biscuit recipe. My mom used to
buy Saco buttermilk powder in Germany in the late 70s and it's been available in the US for some time. This recipe was originally on the label of the powder can.

One of Gail's signature dishes is pecan pie. The recipe she originally
used was on a small can of pecans that we got decades ago (perhaps even
half a century ago). Although we still have that can, she has put the
recipe into our meal master data base.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Brownie Ice Cream Sandwich
Categories: Ice cream, Sandwich
Yield: 4 Servings

2 c Sugar
1 1/4 c White Lily All-Purpose
-Flour
3/4 c Unsweetened cocoa powder
1/2 ts Each baking soda and salt
1 c Butter or margarine, melted
4 Eggs
1/4 c Vegetable oil
2 ts Vanilla
1 pt Vanilla ice cream,
-softened*
1 c Whipping cream
1/2 c Chocolate sauce
1/4 c Chopped pecans

Preheat oven to 350 degrees. Lightly grease two 8x8x2-inch square
pans. Stir sugar, flour, cocoa, soda and salt; set aside. Mix
melted butter or margarine, eggs, oil and vanilla until smooth.
Add to flour mixture and stir until well combined. Evenly spread
batter into prepared pans.

Bake 30 to 35 minutes or until toothpick inserted near center
comes out barely moist. If edges of brownies have risen, press
down gently with fork while warm to make even top surface. Cool
completely in pans and remove.

Place one brownie layer on cake plate and spread with softened
ice cream; freeze for approximately 1 to 2 hours. Top with second
layer. Cover and freeze for several hours.

Beat whipping cream until stiff peaks form. Frost sides and top
of ice cream sandwich with whipped cream. Drizzle chocolate sauce
(not hot) over top and sprinkle with pecans.

Serve immdeiately or cover and refreeze, thawing 20 to 25 minutes
before serving.

Makes 6 to 8 servings.

*Soften ice cream quickly and easily by microwaving on low (30%
power) 30 to 45 seconds.

From: Pat Stockett Date: 03-12-98 Cooking

MMMMM



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