On Fri, 02 Jun 2006 22:23:10 -0500, Melba's Jammin'
> rummaged among random neurons
and opined:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> On Fri, 02 Jun 2006 08:21:31 -0500, Melba's Jammin'
>> > rummaged among random neurons
>> and opined:
>>
>> <snip of insulting babble from a Demented Woman>
>>
>> >Now let me ask you something, Woman: Do you actually follow the recipe?
>> >I mean measuring the ingredients?
>>
>> Sort of. I use the same ingredients, but I "eyeball" the amounts. I
>> likes what I likes and I like Comfort Food deviled eggs like my mother
>> made 'em. You got a problem with that, girlie?
>
>Hardly!! I was just curious -- I wouldn't be measuring, either. Kinda
>touchy, are you? :-) Stressing over your shindig next week? Dang, I
>wish I could be there!
>
>> I prefer the prepared mustard, although "preferred" is probably a
>> stretch, as I've never tried dried mustard. I just don't like the idea
>> of putting a dry ingredient into something I want plenny wet, Loosey.
>> As to the vinegar, it's a small proportion that adds, IMHO, a little
>> zip to the DE.
>
>Just add a leetle more mayo to compensate.
>
>> Cookin next weekend and I'm not doing deviled eggs. I'm leaning toward
>> Mexican...wish you could be here. I did mention the spare bedroom???
>
>Heh, I wrote the above before I saw this. Like I said -- dang!! You
>gonna have anything good for 'sert?

I'm leaning toward Volteada de Pina (a Mexican pineapple upside down
cake and if the prunes sound weird, it really contributes beautifully
to the cake and the pineapple and prunes look like black eyed susans):

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Volteado De Pina
Categories: mexican
Yield: 12 servings

3/4 c butter; softened
1/3 c sugar
1 1 lb.4 oz. sliced pineapple
pitted prunes
pecan halves
1 c sugar
3 eggs
1/2 c evaporated milk
2 c flour
2 1/2 ts baking powder
1/4 ts salt

Preheat oven to 350F. Coat bottom and sides of a 9 1/2" springform pan
with 3 tablespoons butter. Sprinkle with 1/3 cup sugar. Drain
pineapple, reserving 1/2 cup syrup. Arrange pineapple slices in an
attractive pattern to cover bottom of pan. Cut any extra slices in
half and stand at sides of pan. Place a prune in the center of each
pineapple slice. Fill in spaces between slices with pecan halves with
rounded sides down. Set pan aside.

Place remaining butter and 1 cup sugar in a large bowl. Beat with
electric mixer on medium speed until mixture is light and creamy. Add
eggs. Beat until fluffy. Add milk and reserved pineapple syrup. Bet
until blended. In a sifter, combine flour, baking powder and salt.
Sift in 3 parts into creamed mixture, beating after each addition
until just blended. Bet at high speed 1 min. Carefully pour batter
over pineapple in prepar4ed pan, spreading evenly. Bake 45 - 55 mins,
until a wooden pick inserted in center of cake comes out clean. Cool
in pan on a rack. Remove side of pan. Invert cake on a serving plate.
Remove pan bottom. Makes one 9 1/2" cake.


....b/c I'm going to do a few Mexican dishes, but I may break down and
make the below, simply because it's a recipe I haven't tried and it
"reads" well. It also has the added attraction of having booze in it,
which always is a hit with the San Diego/Orange County crowd :-)

@@@@@ Now You're Cooking! Export Format

Irish Coffee Caramel Mousse

desserts

3/4 cup + 2 T. sugar
1/4 cup + 2 T. water
2 cups whipping cream; chilled
2 tablespoons butter
2 tablespoons Irish whiskey
1 tablespoon instant coffee
1 1/4 teaspoons unflavored gelatin
1/4 cup Bailey's Irish Cream

Stir sugar and 1/4 cup water in heavy medium saucepan over low heat
until sugar dissolves. Increase heat and boil without stirring until
syrup urns deep amber color, brushing down sides of pan with pastry
brush dipped into water and swirling pan occasionally. Add 1/2 cup
cream and 2 tablespoons butter (mixture will bubble vigorously) and
stir until caramel melts. Continue boiling 2 mins. Spoon 2 tablespoons
caramel into small saucepan and set aside at room temperature. Stir
whiskey into remaining caramel in saucepan. Pour into bowl. Stir 2
tablespoons water and instant coffeer in another small saucepan unti
coffee dissolves. Sprinkle gelatin over. Let stand 120 mins. to
soften. Stir gelatin mexture over low heat until melted. Stir gelatin
mixture into caramel in bowl. Place bowl over large bowl filled with
ice and water. Let stand until caramel mixture is cool, but not set,
stirring occasionally, about 10 mins. Using electric mixer, beat 1
1/2 cups cream in medium bowl to soft peaks. Fold 2 cups whipped cream
into caramel mixture in bowl. Divide caramel mousse among 6
balloon-shaped wineglasses. Add Bailey's to remaining whipped cream
and continue beating until stiff. Spoon mixture into pastry bag fitted
with star tip. Pipe atop mousse. Cover and chill until mousse sets,
about 3 hours. (Can be made 1 day ahead; keep chilled.)

Rewarm reserved 2 tablespoons caramel in heavy small saucepan over low
heat. Drizzle over desserts.

Contributor: Bon Appetit

Yield: 6 servings

Makes you want to run right out and buy a plane ticket, huh, Barb?

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"