They're all saying the same thing, just a little differently.<br><br>Equal parts butter and flour.<br><br>Melt butter, get it bubbly then blend in flour. Sitr in milk a little at a time, usually about a cup till the sauce thickens. Think of it as Yankee roux.<br><br><br><br><br><br>[color:blue]I always deserve it. Really.</font color=blue><br><br>
_________________________ I always deserve it. Really.
Ok OP. You are letting this slide down too far!<br><br>Here are 2 more recipe's that I got from my mother in law. We will try the 1st one soon!<br><br>Italian Sausage and Spinach Pasta<br>1 10-ounce package penne pasta<br>1 package hot italian sausage, casings removed, cooked and crumbled<br>1 medium onion, chopped<br>3 large cloves garlic, pressed<br>1 28-ounce can petite diced tomatoes<br>1 container prepared pesto<br>salt and pepper to taste<br>1 cup grated Parmesan cheese-plus additional for topping<br>8 cups baby spinach leaves<br>6-8 ounces shredded mozzarella cheese-plus additional for topping<br> <br>Cook the pasta according to package directions. Drain and set aside.<br>In a stock pot cook the sausage, onion and garlic until the sausage is no longer pink.<br>Add the tomatoes and simmer until thick-about 10 minutes.<br>Stir in the pesto, salt and pepper. Bring to a simmer.<br>In a LARGE bowl mix the pasta, parmesan, spinach and mozzarella. Pour the hot tomato sauce over the pasta and stir. (This will wilt the spinach and melt the cheese) Pour into a 9x13 casserole. Let cool for a few minutes. Top with extra parmesan and mozzarella. Cover and bake at 350 degrees for 30 minutes.<br> <br><br><br>Krispy Kreme Bread Pudding<br>2 dozen Krispy Kreme doughnuts<br>1 14-ounce can sweetened condensed milk (not evaporated)<br>2 4.5-ounce cans fruit cocktail, undrained<br>2 eggs, beaten<br>1 9-ounce box raisins (I used golden raisins and not the whole box)<br>1 pinch salt<br>1-2 teaspoons cinnamon<br>Butter Rum sauce<br> <br>Cube doughnuts into a large bowl. Pour other ingredients on top of the doughnuts and let soak for a few minutes. Mix all together until doughnuts have soaked up the liquid as much as possible.<br> <br>Bake for about one hour at 350 degrees until center has jelled. Top with Butter Rum Sauce.<br> <br>Butter Rum Sauce:<br>1 stick butter<br>1 pound box confectioners' sugar<br>Rum, to taste<br> <br>Melt butter and slowly stir in cofectioners's sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme bread pudding. YUM!!!!!!!!!!<br><br><br><br>
<br>I'm going to make 2 pans of that BreadPudding. One for each hip! <br>(so I don't get lobesided & walk in circles)<br><br><br><br>[color:green]"...or am I a butterfly that's dreaming she's a woman?"</font color=green> [color:green]. . . _ _ _ . . .</font color=green><br>
_________________________ . "...or am I a butterfly dreaming she's a woman?"
Banana-Chocolate Chip Muffins<br><br> <br><br>1/4 cup sour cream 1 1/2 cups flour<br><br>1 teaspoon baking soda pinch of salt<br><br>1/2 cup butter, softened 1 cup mashed bananas<br><br>3/4 cup sugar 1 cup semi-sweet chocolate chips<br><br>1 egg 1 teaspoon vanilla<br><br> <br><br>Preheat oven to 350 degrees. Stir sour cream and soda together. Set aside. Cream butter with sugar until light and fluffy. Add egg, beating well. Beat in sour cream mixture. Stir in remaining ingredients. Don't over-mix. Spoon into greased muffin pans and bake for about 18 minutes. Let cool before removing from pan.<br><br>
My mother's Pot Pies:<br><br>(remember, the taste is in the details)<br><br>Open box<br>Dump pot pie upside down into bowl, throwing away aluminum tray (or keeping for later use, whatever that may be)<br>Microwave on high for 4 minutes.<br><br>Voíla. And this is why I never complain about airline food.<br><br>We are what we repeatedly do. -Aristotle
_________________________ We are what we repeatedly do - Aristotle
Wheat-Free Heart-Stopper Flan:<br><br>Pastry:<br>200g spelt flour<br>100g butter<br>teaspoon of salt<br>dash of water<br><br>Filling:<br>3 eggs<br>3 large onions<br>a dozen mushrooms<br>200g grated gruyere cheese<br>1/2 cup pine nuts<br>tarragon<br>teaspoon of salt<br>ground black pepper<br>olive oil<br>splash of milk (cow/soya/whatever)<br><br>Pastry - rub butter into flour/salt to crumble consistency, then add just enough water to make the pastry bind - it really is very little, the less water, the less leathery the pastry is. This makes enough pastry for 2 flans, so you can whack half of it in the freezer for later use if you think you'll still be alive after eating the first flan. Roll out half the pastry and line a flan case - prick the pastry and blind bake the case while you're cooking the filling (around 15 minutes in a preheated oven at 325 F/160 C/gas mark 3 should do it, make sure it's cooked but don't let it get too dark!)<br><br>Filling - peel and halve the onions, then slice them really fine so you have half-onion-rings, and fry them slowly in a good dose of olive oil until they're transparent and tender and a bit brown. Slice the mushrooms finely and add them in, along with the salt, pepper, and tarragon, and cook until the mushrooms give out their juices...<br><br>Spoon the filling into the baked flan case (don't press it down smooth!), cover it with the grated cheese. Now beat the eggs in a bowl with the splash of milk, and pour them over the filling/cheese so it soaks through. Sprinkle the pine nuts on top, pop the whole thing back in the oven for another 20 minutes.<br><br>If you really want to go for broke, when you beat the eggs/milk, add some cream... you really, really need a salad with this flan, because then your guests can all persuade themselves that it's a healthy meal.<br><br>- padmavyuha<br><br>[color:purple]A lopsided man runs best along the little side-hills of success<br>- Frank Moore Colby</font color=purple>
_________________________ If it's brokenless, don't suffix it...
Oh, and what the hell, a dessert:<br><br>Marron Glacé:<br><br>chestnut purée<br>honey<br>double cream<br>dark chocolate<br><br>It's been too long since I made this, so play with the quantities, I'm going to have to... basically, buy tins of chestnut purée (which is usually sweetened), or cook and mash some chestnuts and add honey (much tastier than the canned stuff, but hey, who can be bothered?) - mix the purée and the cream to make a fairly stiff paste, put it in some kind of square dish like an ice cream carton or something and put it in the fridge, where it'll set. Pop it out onto a plate once it has set. Melt the chocolate and pour it over the slab, let it cool and then pop it into the fridge again so the chocolate goes good and crispy.<br><br>And yes, you can serve this with cream on it, because by now, what difference will it make? My mum used to make this for me on my birthday. What a treat!<br><br>- padmavyuha<br><br>[color:purple]A lopsided man runs best along the little side-hills of success<br>- Frank Moore Colby</font color=purple>
_________________________ If it's brokenless, don't suffix it...
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