This must be the latest entry in the self-referential post of the
week. Nominations are now closed. We have a winner.
Plonk. Plonkity plonk.
> Plonk. Plonkity plonk.
I think you have the reverb turned up a tad high on your bitbucket.
--
Chris Clarke | Editor, Faultline Magazine
www.faultline.org | California Environmental News and Information
Probably - I am still adjusting to "normal" loudness and sound after viewing
The Mummy and The Mummy Returns on hubby's souped up stereo. Echos made a
lot of sense for awhile there....
Carrot-Pineapple Cake
2 1/2 cups sifted flour
2 cups sugar
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3 beaten eggs
3/4 cup cooking oil
1 cup crushed pineapple (drained)
1 tsp. vanilla
2 cups grated carrots
1 cup chopped nuts
Lemon Glaze:
1 cup sifted powdered sugar
1 tsp. lemon juice
1/2 tsp. grated lemon rind
2 tbsp. milk
Cake: mix all dry ingredients together. Add eggs, oil, pineapple, and
vanilla to dry ingredients. Add carrots and nuts. Pour into greased and
floured angel food or Bundt pan. Bake in over at 275 degrees for 1 hour.
When cool, top with lemon glaze.
Lemon Glaze: mix powdered sugar, lemon juice, lemon rind, and milk. Pour
over cooled cake.
> Go away dork.
Italian Spaghetti
Brown 2 lb ground beef
Add:
4 T dried onion flakes
1/4 tsp dried garlic
1/4 C margarine
1/4 C olive oil
32 oz. tomato puree
12 oz can tomato paste
4 tsp worcestershire sauce
Simmer 3 hrs.
Serve over cooked pasta
["Italian" is part of the name, and not intended to reflect any actual
authenticity, especially since it came from my mother's mother, who was
Pennsylvania Dutch. And although the recipe calls for margarine, I
attribute that to wartime shortages and use butter, or just increase the
olive oil to 1/2 cup, same same. And usually I throw it in the crockpot
all day on low. And make two batches and freeze lots; again, the key is no
airspaces. And the heck with those commercials for the canned sauce you
can stand a spoon up in. You can eat this stuff with a fork, no problem.
Or chopsticks.]
--
Karen J. Cravens
> Italian Spaghetti
<snip>
So when is TAFKAC going to start archiving our recipe doe snot?
Since most of the other older doe snot has been, shall we say, less
entertaining?
Brian "what, _no-one_ likes reading a prospectus?" Yeoh
--
"They lied to you. The Devil is not the Prince of Matter; the Devil is
the arrogance of the spirit, faith without smile, truth that is never
seized by doubt. The Devil is grim because he knows where he is going,
and, in moving, he always returns whence he came."
-- Umberto Eco, "The Name of the Rose"
> So when is TAFKAC going to start archiving our recipe doe snot?
Funny you should mention that. I spent a little time with Google the other
night collecting recipes, and got over a hundred on a pretty basic search.
Not all were doe snot, of course.
Formatting them is going to be fun.
--
Karen J. Cravens
Perhaps AFU Ltd Publishers would be interested in a small printing
project.
Would need a name a bit more glamorous than Bambi Phlegm tho...
> Brian "what, _no-one_ likes reading a prospectus?" Yeoh
What ever gave you that idea?
Jon Miller
I don't know about that - "The Doe Snot Diary" would make for an interesting
title. With a sub of "Recipes to combat BoPs and BoRs".
Ah, those used to be my favourite doe snots. Nothing like reading a
Microsoft S-4 from 1993.
Brian "freeedgar.com is your friend" Yeoh
> Perhaps AFU Ltd Publishers would be interested in a small printing
> project.
>
> Would need a name a bit more glamorous than Bambi Phlegm tho...
I think I said this earlier, only something like "Cooking With Doe Snot."
--
Karen J. Cravens
Bambi boogers? Moose mucus? Stag snot? Llama lunkers?
>So when is TAFKAC going to start archiving our recipe doe snot?
>Since most of the other older doe snot has been, shall we say,
>less entertaining?
ObD'oh!
*Any* sort of snot gets that way after a while.
--
"Then there's my grandfather, who died last January. The guy
would squeeze a nickle so tight the Indian would scream and
the buffalo would shit."
Dan Sorenson, in alt.peeves