I love the Louis Armstrong/Ella Fitzgerald version.

It's warming up, though. I just posted a few fun pictures on my
webpage. Have a look-see.

OB Food: A plate of pan-fried cottage cheese pirohy is at my side. Two
down, nine to go. Oink, oink.
--
-Barb, <www.jamlady.eboard.com> updated 1/26/04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

>Melba's Jammin' tells:
>
>OB Food: A plate of pan-fried cottage cheese pirohy is at my side. Two
>down, nine to go. Oink, oink.

Why only eleven and not a full dozen?


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Melba's Jammin' wrote:
> I love the Louis Armstrong/Ella Fitzgerald version.
>
> It's warming up, though. I just posted a few fun pictures on my
> webpage. Have a look-see.

Now that's impressive! Not something that *I'd* want to try, though. Cold
(below 60) is a real pain, IMNSHO.

It's raining here. Bummer too, 'cause if it wasn't rainy, it would probably get
up to 70 or so.

>
> OB Food: A plate of pan-fried cottage cheese pirohy is at my side. Two
> down, nine to go. Oink, oink.

11? You feed one to the dog?

BOB

> --
> -Barb, <www.jamlady.eboard.com> updated 1/26/04
> A good friend will come and bail you out of jail;
> a true friend will be sitting next to you saying, "Damn,that was fun!"

"Melba's Jammin'" > wrote in message
...
> I love the Louis Armstrong/Ella Fitzgerald version.
>
> It's warming up, though. I just posted a few fun pictures on my
> webpage. Have a look-see.
>
> OB Food: A plate of pan-fried cottage cheese pirohy is at my side. Two
> down, nine to go. Oink, oink.
> --

You go, girl!

Jack Triangle

"Melba's Jammin'" > wrote in message
...
> I love the Louis Armstrong/Ella Fitzgerald version.
>
> It's warming up, though. I just posted a few fun pictures on my
> webpage. Have a look-see.
>
> OB Food: A plate of pan-fried cottage cheese pirohy is at my side. Two
> down, nine to go. Oink, oink.
> --
> -Barb, <www.jamlady.eboard.com> updated 1/26/04
> A good friend will come and bail you out of jail;
> a true friend will be sitting next to you saying, "Damn,that was fun!"

I have that on a CD @ work. It's actually a Louis Armstrong Christmas CD.
Gonna make soup, cookies and maybe a chocolate cake today. Not cold here in
SoCal, but man we need some rain.

Suzan

In article >,
(PENMART01) wrote:

> >Melba's Jammin' tells:
> >
> >OB Food: A plate of pan-fried cottage cheese pirohy is at my side. Two
> >down, nine to go. Oink, oink.
>
> Why only eleven and not a full dozen?

Cuz that's all that were left of the 35 I made a couple days ago.
Twelve late last night, twelve late the night before (12+12=24+11=35).
They were mighty good, too.
I've been out and about. I've got a package of beef broth heating and
some homemade egg noodles for it. Gonna make my throat feel good right
before my nap. :-) I love this cold weather! It separates the men
from the brass monkeys! "-)
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Melba's Jammin' wrote:
> In article >,
> (PENMART01) wrote:
>
>
>>>Melba's Jammin' tells:
>>>
>>>OB Food: A plate of pan-fried cottage cheese pirohy is at my side. Two
>>>down, nine to go. Oink, oink.
>>
>>Why only eleven and not a full dozen?
>
>
> Cuz that's all that were left of the 35 I made a couple days ago.
> Twelve late last night, twelve late the night before (12+12=24+11=35).
> They were mighty good, too.
> I've been out and about. I've got a package of beef broth heating and
> some homemade egg noodles for it. Gonna make my throat feel good right
> before my nap. :-) I love this cold weather! It separates the men
> from the brass monkeys! "-)

When are you going to stop talking about home made noodles? I like
them medium or wide for everything but soup, when I like them really
thin. I may have to break down and make some for myself. What kind
of flour do you use?

I bought some pierogi, filled with potatoes. I can only eat four at a
time, but I eat them with sour cream. Yours are better, even if you
shape them unorthodoxly.

In article et>,
Margaret Suran > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > (PENMART01) wrote:
> >
> >
> >>>Melba's Jammin' tells:
> >>>
> >>>OB Food: A plate of pan-fried cottage cheese pirohy is at my side.
> >>>Two
> >>>down, nine to go. Oink, oink.
> >>
> >>Why only eleven and not a full dozen?
> >
> >
> > Cuz that's all that were left of the 35 I made a couple days ago.
> > Twelve late last night, twelve late the night before (12+12=24+11=35).
> > They were mighty good, too.
> > I've been out and about. I've got a package of beef broth heating and
> > some homemade egg noodles for it. Gonna make my throat feel good right
> > before my nap. :-) I love this cold weather! It separates the men
> > from the brass monkeys! "-)
>
> When are you going to stop talking about home made noodles?

Pretty soon, probably. The HOMEMADE NOODLES were wonderful with the
beef broth. One of my favorites: Broth and HOMEMADE NOODLES. Yum!

>I like them medium or wide for everything but soup, when I like them
>really thin.

Me, too! I like them skinny and thick. I'm going to do something on
the order of Beef Stroganoff for supper tonight and will serve it over
the wider (1/4") noodles. I made those one notch thinner than the soup
noodles.

>I may have to break down and make some for myself. What kind
> of flour do you use?

Gold Medal All-purpose. One egg to one cup flour, plus about 4 tsp
water, depending on the size of the egg. Good luck with yours.
You'll have strong muscles from kneading the dough. I'm so glad to have
my food processor for the task. It allows me to make really stiff dough
for rolling and cutting. They dry very quickly when the dough is stiff.
Maybe if I make another batch of HOMEMADE NOODLES, I'll take some
pictures of the process.

Yup, my beef broth with HOMEMADE NOODLES was delicious. A little bit
of ketchup and some hot sauce made it perfect.

> I bought some pierogi, filled with potatoes. I can only eat four at a
> time, but I eat them with sour cream. Yours are better, even if you
> shape them unorthodoxly.

Did you brown your pierogi in a skillet or just have them boiled? You
are a small person; I have a large appetite, especially where HOMEMADE
NOODLES are concerned. (Don't forget that my address is munged)
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Did someone say something about HOMEMADE NOODLES????

Loved your pics, Barb... never saw frozen bubbles before. Thanks for
sharing.

NancyJaye


"Melba's Jammin'" > wrote in message
...
> In article et>,
> Margaret Suran > wrote:
>
> > Melba's Jammin' wrote:
> > > In article >,
> > > (PENMART01) wrote:
> > >
> > >
> > >>>Melba's Jammin' tells:
> > >>>
> > >>>OB Food: A plate of pan-fried cottage cheese pirohy is at my side.
> > >>>Two
> > >>>down, nine to go. Oink, oink.
> > >>
> > >>Why only eleven and not a full dozen?
> > >
> > >
> > > Cuz that's all that were left of the 35 I made a couple days ago.
> > > Twelve late last night, twelve late the night before (12+12=24+11=35).
> > > They were mighty good, too.
> > > I've been out and about. I've got a package of beef broth heating and
> > > some homemade egg noodles for it. Gonna make my throat feel good
right
> > > before my nap. :-) I love this cold weather! It separates the
men
> > > from the brass monkeys! "-)
> >
> > When are you going to stop talking about home made noodles?
>
> Pretty soon, probably. The HOMEMADE NOODLES were wonderful with the
> beef broth. One of my favorites: Broth and HOMEMADE NOODLES. Yum!
>
> >I like them medium or wide for everything but soup, when I like them
> >really thin.
>
> Me, too! I like them skinny and thick. I'm going to do something on
> the order of Beef Stroganoff for supper tonight and will serve it over
> the wider (1/4") noodles. I made those one notch thinner than the soup
> noodles.
>
> >I may have to break down and make some for myself. What kind
> > of flour do you use?
>
> Gold Medal All-purpose. One egg to one cup flour, plus about 4 tsp
> water, depending on the size of the egg. Good luck with yours.
> You'll have strong muscles from kneading the dough. I'm so glad to have
> my food processor for the task. It allows me to make really stiff dough
> for rolling and cutting. They dry very quickly when the dough is stiff.
> Maybe if I make another batch of HOMEMADE NOODLES, I'll take some
> pictures of the process.
>
> Yup, my beef broth with HOMEMADE NOODLES was delicious. A little bit
> of ketchup and some hot sauce made it perfect.
>
> > I bought some pierogi, filled with potatoes. I can only eat four at a
> > time, but I eat them with sour cream. Yours are better, even if you
> > shape them unorthodoxly.
>
> Did you brown your pierogi in a skillet or just have them boiled? You
> are a small person; I have a large appetite, especially where HOMEMADE
> NOODLES are concerned. (Don't forget that my address is munged)
> --
> -Barb, <www.jamlady.eboard.com> updated 1-31-04
> A good friend will come and bail you out of jail;
> a true friend will be sitting next to you saying, "Damn,that was fun!"

In article >, "NancyJaye"
> wrote:

> Did someone say something about HOMEMADE NOODLES????
>
> Loved your pics, Barb... never saw frozen bubbles before. Thanks
> for sharing.
>
> NancyJaye

Thanks, NancyJaye. Don't tell Margaret, but her noodles have been in
tins for three days awaiting shipment to her. Skinny and wide both.
--
-Barb, <www.jamlady.eboard.com> updated 1-31-04
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

On Sat, 31 Jan 2004 10:27:24 -0600, Melba's Jammin'
> arranged random neurons, so they looked
like this:

>I love the Louis Armstrong/Ella Fitzgerald version.
>
>It's warming up, though. I just posted a few fun pictures on my
>webpage. Have a look-see.
>
>OB Food: A plate of pan-fried cottage cheese pirohy is at my side. Two
>down, nine to go. Oink, oink.

We're having *such* a cold winter here in southern California. It only
got up to 64°F today and that's all the warmer it's going to get
tomorrow. 'Course, the sun's shining, so it makes it *look* warmer ;->

OB Food: We're babysitting the stepgrandaughter tonight, who *loves*
to cook with Nana T, so we're whomping up the following for her Papa
(GF):

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

Black Bottom Chocolate Pie

desserts

Filling:

2/3 cup sugar
1/4 cup cornstarch
2 tablespoons unsweetened cocoa powder
pinch salt
6 large egg yolks
2 cups lowfat 1% milk
1/2 cup whipping cream; chilled
6 ounces bittersweet chocolate; (not unsweetened)
; chopped
1 tablespoon dark rum
1 teaspoon vanilla extract

Topping:

1 cup whipping cream; chilled
2 tablespoons powdered sugar
1 teaspoon dark rum
chocolate curls

For Filling:

Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in
egg yolks to form thick paste. Gradually whisk in milk, then cream.
Whisk over medium-high heat until mixture thickens and boils 1 minute.
Remove from heat. Add chocolate and whisk until smooth. Whisk in rum
and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling
to prepared pie crust. Chill until cold, at least 2 hours and up to 1
day.

For Topping:

Beat first 3 ingredients in large bowl until firm peaks form. Spoon
whipped cream into pastry bag, fitted with large star tip. Pipe
rosettes around edge of pie. Garnish with chocolate curls. (Can be
made 4 hours ahead; chill.)

- - - - - - - - - - - - - - - - - -

Contributor: Bon Appetit

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

"Never argue with an idiot.....they bring you down to their level and
then beat you with experience."

To reply, replace "shcox" with "cox"

<snip, snip>

> We're having *such* a cold winter here in southern California. It only
> got up to 64°F today and that's all the warmer it's going to get
> tomorrow. 'Course, the sun's shining, so it makes it *look* warmer ;->
*********************************
hahahaha....... being in SoCal myself, I know what you mean. Was hoping
for rain, but nothing to speak of. Time to build up a fire, wouldn't you
say. BTW, thanks for the good wishes for my not smoking, so far so good!
and this pie, I am definately making this....

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

> Black Bottom Chocolate Pie
>
> desserts
>
> Filling:
>
> 2/3 cup sugar
> 1/4 cup cornstarch
> 2 tablespoons unsweetened cocoa powder
> pinch salt
> 6 large egg yolks
> 2 cups lowfat 1% milk
> 1/2 cup whipping cream; chilled
> 6 ounces bittersweet chocolate; (not unsweetened)
> ; chopped
> 1 tablespoon dark rum
> 1 teaspoon vanilla extract
>
> Topping:
>
> 1 cup whipping cream; chilled
> 2 tablespoons powdered sugar
> 1 teaspoon dark rum
> chocolate curls
>
> For Filling:
>
> Whisk first 4 ingredients in heavy medium saucepan to blend. Whisk in
> egg yolks to form thick paste. Gradually whisk in milk, then cream.
> Whisk over medium-high heat until mixture thickens and boils 1 minute.
> Remove from heat. Add chocolate and whisk until smooth. Whisk in rum
> and vanilla. Cool 5 minutes, whisking occasionally. Transfer filling
> to prepared pie crust. Chill until cold, at least 2 hours and up to 1
> day.
>
> For Topping:
>
> Beat first 3 ingredients in large bowl until firm peaks form. Spoon
> whipped cream into pastry bag, fitted with large star tip. Pipe
> rosettes around edge of pie. Garnish with chocolate curls. (Can be
> made 4 hours ahead; chill.)
>
> - - - - - - - - - - - - - - - - - -
>
> Contributor: Bon Appetit
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "Never argue with an idiot.....they bring you down to their level and
> then beat you with experience."
>
> To reply, replace "shcox" with "cox"

Margaret Suran > wrote:

> Melba's Jammin' wrote:
> >>>
> >>>OB Food: A plate of pan-fried cottage cheese pirohy is at my side. Two
> >>>down, nine to go. Oink, oink.
>
> I bought some pierogi, filled with potatoes. I can only eat four at a
> time, but I eat them with sour cream. Yours are better, even if you
> shape them unorthodoxly.

Uncatholically, too!

Victor

On Sat, 31 Jan 2004 16:56:34 -0800, "orion" >
arranged random neurons, so they looked like this:
*******************************
>hahahaha....... being in SoCal myself, I know what you mean. Was hoping
>for rain, but nothing to speak of. Time to build up a fire, wouldn't you
>say. BTW, thanks for the good wishes for my not smoking, so far so good!
>and this pie, I am definately making this....

I think your hopes are being answered. Looks like rain Monday and
Tuesday. It was so gorgeous today that we rode motorcycles for 4
hours. It's been a while, so my hands are still vibrating!

OB Food:

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

Perfect Potato Latkes

vegetables

4 medium potatoes; peeled
2 large yellow onions
4 large eggs; lightly beaten
1/3 cup matzo meal
2 teaspoons salt
pepper; to taste
3/4 cup peanut oil

Using medium shredding blade of food processor, grate the potatoes,
laying
them horizontally in the feed tube to maximize the strand length.
Grate the
onions on top of the potatoes. The onions will turn to mush and their
juices will help keep the potatoes from turning brown.

Lay a clean dishtowel inside a large bowl and transfer the grated
mixture
into the towel. Roll the towel lengthwise and wring out as much liquid
as
possible (you can do this over the bowl, discarding the liquid, or
right
over the sink). Depending on the size of the towel, you may have to do
this
in batches.

Transfer the grated mixture to a mixing bowl. Add the eggs, matzo
meal,
salt and pepper; mix well.

In a large cast-iron or nonstick skillet, pour about 1/8" of oil and
heat
on medium high. The oil is hot enough when a piece of potato sizzles
when
added. Form a trial latke with a tablespoon of the mixture. Fry until
golden brown on both sides. Taste and, if needed, add salt and pepper
to
the potato mixture.

To form the latkes, scoop up about 1/2 C. of the mixture with your
hands
and loosely pat it into a pancake about 1/2" thick, leaving a few
straggly
strands along the edge. (As you work, liquid will accumulate in the
bowl.
Squeeze out the excess. The last couple of latkes may need a really
firm
squeeze.) after shaping each latke, slip it into the hot oil and
flatten it
gently with the back of a spatula. Fry until deep golden brown, at
least 5
mins. on each side to be sure the center is fully cooked. If the edges
darken very quickly, lower the heat. To prevent excess oil absorption,
flip
each latke only once. Add oil between batches as needed, making sure
the
oil heats up again before frying more latkes. Drain on paper towels or
a
clean brown paper bag. Serve immediately.

May be rejeated in a 300F oven. Set the latkes directly on the oven
rack
and back 8 - 10 mins.

- - - - - - - - - - - - - - - - - -

Contributor: Fine Cooking Magazine

Yield: 8 servings

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

"Never argue with an idiot.....they bring you down to their level and
then beat you with experience."

To reply, replace "shcox" with "cox"