"aem" > wrote in
oups.com:

>
> Monsur Fromage du Pollet wrote:
> >
> > You Spell it your way I'll spell My New Name my way...Seems fair to
> me.
> >
> Mister Chicken's [poulet] Cheese? Is that what you're going for?
>
>

Actually I've been taking myself too serious lately...hence the name
change....It's been around about 7 years or so since I changed it
last...Time to move on. Plus It slows down the Spammers. I don't make fun
of your name, why take mine lightly? I pick my new name because of the
way it trips off your tongue...any resemblance to 'real' French is
imaginary. I toyed also with Mr Manly Man and Mr Libdo Incognito for a
while.


Now on to food the reason for this NewsGroup. I've been invited out for
Easter Dinner...I've decided to take a crockpot cooked Pork Picnic roll
and a J. Pepin Wild blueberry Tart. Both are easy and tasty.


For the pork picnic roll you just cook (in a crockpot) around 3 kilograms
prepared Pork Shoulder Roast (pretend ham) seasoned/sprinkled with onion
soup powder and cooked for around 10 hrs. Till it is extremely tender and
will fall apart unless handled very carefully. Goes well with Turkey.


The J. Pepin Wild Blueberry tart takes way less time.


BlueBerry Tart

none

3/4 cup pecan peices
3/4 cup Sugar
3 tbsp all purpose flour
1 lb frozen unsweetened blueberries; wild variety prefered
1 9 inch frozen/fresh pie shell
1 cup sour cream

preheat oven to 400F

Place pecans, sugar, flour in the bowl of a food processor and process
till powdered. Combine in a bowl the powder with the frozen blueberries
(mix well).
Pour into pie Crust.

Place tart on a foil lined cookie sheet (prevents spilly clean ups). Bake
for 50-60 minutes, until the pie crust is lightly browned on top.

Cool for at least 1 hour.

To serve cut into wedges and garnish with sour cream.

Contributor: "The Short-Cut Cook" by Jacque Pepin page 247


--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl
Continuing to be Manitoban