Damsel in dis Dress wrote:
> I challenge every single person who has participated in Those Threads
> to post one recipe, to try to get the newsgroup at least partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol

FINE!!

Sesame crusted tofu and stir fry

Sesame Crusted Tofu
1 pound extra firm tofu sliced to half inch slabs, pressed between towels then
cubed
1 bowl with 2 good spoons full of flour
1 bowl with an egg and a couple tbl water beaten
1 bowl with 1/4 cup flour and 2 tbl sesame seeds, 1/2 tsp salt, 1 tsp Penzeys
Vindaloo
Dredge tofu in flour then egg then sesame/flour mix
fry in oil and set aside.

Stir Fry
1 bag of whatever vegetable blend you find in the freezer plus the tail end of
another bag you found that shoudl probably be used.
Saute these veggies in oil and fresh ginger until hot
add:
1 good fat dollop of fermented black bean and garlic sauce
another dollop just for the hell of it
a splash of plum vinegar
a drizzle of chili oil
a heavier drizzle of sesame oil
1 cup Kristian Regale Pear sparkler that you found in the back of the fridge
or orange juice which you more likely have
Heat through
dissolve 2 tsp cornstarch in 2 tbl hot water and toss that into the stir fry.

Quickly mix the tofu back into the stir fry and serve over rice.

diggity.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Damsel in dis Dress wrote:

>I challenge every single person who has participated in Those Threads
>to post one recipe, to try to get the newsgroup at least partially
>back on track. Mine's coming right up!

I didn't post to that thread - not even once - and I won't do it again.
No, seriously...

Pastorio
-------------------

Pice ar y Maen...
....means Welsh cakes on the stone.

My inlaws are Welsh and have made their version of these cakes over the
years. They seem to be like so many foods, no matter how many people in
the room talk about them, every one has a different recipe.

The dough should be stiff and on the dry side; not at all sticky. I cook
them on a cast iron griddle over medium-low heat on the stovetop after
letting it warm up for about 10 minutes.

In Wales, these are made usually on cookstones rather than metal pans,
but I notice that when I make them, cast iron or no cast iron, somehow
they get eaten rather quickly. I help.

3 1/2 cups flour (one pound)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 stick butter (2 ounces)
1/4 cup lard
1/2 to 3/4 cup currants or sultanas
1/3 cup sugar
2 large eggs
up to 3/4 cup milk
Softened butter for the tops after baking
Put the griddle on medium low heat. While it heats, sift the flour,
baking powder and salt together into a bowl large enough to hold
everything. Cut in the two fats. Add fruit and sugar, then mix to a
stiff, dryish dough with the egg and 1/2 cup milk to start - hard to say
the exact amount - add any more by the tablespoon. Just enough milk to
make it come together. On a lightly floured board, pat or roll out about
1/2-inch thick and either cut into squares with a floured knife, rounds
with a 2 1/2- or 3-inch floured biscuit cutter or scalloped canape
cutter. Lightly grease the griddle with lard or spray. Bake them for
three or four minutes per side; get brown areas on them. Hold on a warm
plate while doing the next batches. Generously brush softened butter on
each one while still hot, pile them up and get out of the way when
everybody finds out you've made them.

Pastorio

On Tue, 04 Apr 2006 11:05:23 -0400, "Bob (this one)" >
wrote:

>Damsel in dis Dress wrote:
>
>>I challenge every single person who has participated in Those Threads
>>to post one recipe, to try to get the newsgroup at least partially
>>back on track. Mine's coming right up!
>
>I didn't post to that thread - not even once - and I won't do it again.
>No, seriously...

You know what I like best about you, Bob? Your sincerity. <G>

Admiringly,
Carol