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Subject: Sad News
Dear Friends:
It is with the saddest heart that I have to pass on the following:
Please join me in remembering a great icon.
Veteran Pillsbury spokesperson,
The Pillsbury Doughboy, died yesterday of a severe yeast infection and
complications from repeated pokes to the belly. He was 71. Doughboy was
buried in a slightly greased coffin. Dozens of celebrities turned out,
including Mrs. Butterworth, the California Raisins, Hungry Jack, Betty
Crocker, the Hostess Twinkies, Captain Crunch and many others.
The graveside was piled high with flours as longtime friend, Aunt Jemima,
delivered the eulogy, describing Doughboy as a man who never knew how
much he was kneaded. Doughboy rose quickly in show business but his later
life was filled with many turnovers. He was not considered a very smart
cookie, wasting much of his dough on half-baked schemes.
Despite being a little flaky at times, even still,
as a crusty old man, he was considered a role model for millions.
Toward the end it was thought he'd raise once again, but he was no tart.
Doughboy is survived by his second wife, Play Dough.
They have two children and one in the oven.
The funeral was held at 3:50 for about 20 minutes.
Please keep his entire Pillsbury family
in your thoughts this holiday season.
BAKED CORN PUDDING
2(10 oz.)pkg. frozen corn, thawed
3 eggs well beaten
1 tsp. onion
1/4 c. flour
2tsp.salt
1/4 tsp. white pepper
1 Tbls. sugar
Dash of nutmeg
2 Tbsp. melted butter
2 c. light cream
1 (4oz.) can pimentos
Preheat oven to 325*. In large bowl, combine corn, eggs,
and onion; mix well. Then add floour, salt, pepper, sugar
and nutmeg. Mix, then add butter, cream and pimentos.
Mix well. Bake, uncovered, for 1 hour or until pudding
is firm.
ANGEL BISCUITS
1 pkg. dry yeast
1/4 c. warm water
2 1/2 c. flour
1/2 tsp.soda
1 tsp. baking powder
1 tsp. salt
1/8 c. sugar
1/2 c. shortning
1 c. buttermilk
or 1 tsp. vinager in c. whole milk
Dissolve yeast in warm water and set aside.
Mix dry ingred. in order given cutting
in shortning as normal. Stir in milk
also water-yeast mixture and blend throughly.
Turn onnto floured board and knead lightly.
Roll out and cut with cutter. Place in greased
pan. Let rise slightly. Bake at 400* until
brown. The dough keeps 2-3 days, refridgerated
in covered bowl....DELICIOUS, LIGHT & FLUFFY.
HUSH PUPPIES
2 c. cornmeal
1 c. cream corn
2 Tbsp. sugar
1 Tbsp. oil
1 onion, chopped fine
Mix all ingredients. Drop by spoonfuls
into hot oil. When they float and turn
brown, they are done. Makes 2-3 dozen.
EGG CUSTARD PIE
4 eggs
2 c. milk
3/4 c, sugar
1/2 tsp.vanilla
1/2 c. bisquick
pinch of salt
grease pie pan. Blend all ingredients on low
speed until well mixed. Pour into pan and let
stand for a few minutes. Sprinkle with nutmeg
Bake in 350* oven for 40-50 minutes.
Makes its own crust.
A HAPPY HOME
Happiness...........Hope
Love................Self control
Respect.............Understanding
Gentleness..........Patience
Laughter............Smiles
Joy.................Hugs
Faith...............Kisses
Combine happy hearts. Melt hearts into one;
Add a lot of love; mix well with respect.
Add gentleness, laughter, joy, faith, hope,
and self control. Pour in much understanding;
don't forget the patience; blend in listening
ears. Allow to grow and shape. Sprinkle with
smiles, hugs and kisses. Bake for a lifetime.
Yield: One happy home.
This recipe was sent to me by my good friend
lyres all the way from the Philipines.Thanks lyres.
***PORK ADOBO***
Serves 4 - 5
Ingredients
1-1/2 pounds pork, shoulder or butt cut into 1-1/2" cubes
1/3 cup vinegar
3 tablespoon soy sauce
1 teaspoon salt
1 each onion -- sliced
3 cloves garlic -- minced
1 small bay leaf
1/4 teaspoon pepper
1 tablespoon sugar
1/2 cup water
2 tablespoon cooking oil
Procedure:
Combine all ingredients except cooking oil, in a pot
and let stand for at least 30 minutes.
Simmer covered for 1 hour or until meat is tender.
Drain and reserve sauce.
Heat cooking oil in skillet. Brown meat on all sides.
Transfer to a serving dish.
Pour off all remaining oil from skillet.
Add reserved sauce and cook for a minute or two
scraping all browned bits sticking to pan.
Pour sauce over meat and serve.
***Turon***
Ingredients:
enough oil for deep frying
8 egg roll wrappers
4 ripe bananas
brown sugar
slivers of jackfruit
(langka) (optional)
Procedure:
Heat oil for deep frying. Slice bananas in half lenghtwise.
Wrap bananas with the egg roll wrapper with some brown sugar
and slivers of jackfruit) IN it. You can seal the egg roll
wrapper using water and "pasting" it together with it.
Fry until eggroll wrapper turns brown and crunchy and the sugar
caramelizes and oozes out. Place turons on a plate (they
will stick to paper towels) and add more sugar on top, if desired
***Halo Halo***
Note: I usually do not have exact measurements for
ingredients. Whatever fits in the glass container will
suffice :-)
cooked red beans (soak beans overnight, boil in water for 30
min until tender, then add sugar and boil for another 30 min)
cooked white beans (same procedure as red beans, you might
need to boil a little bit longer)
macapuno sport - commercial bottled macapuno will do
bananas (plantain or saba, boiled and sliced)
jackfruit (if available)
nata de coco (if available)
Jello (any color, but red is always nice), cut into cubes
leche flan
ice cream for topping
any other fruits - papaya, avocado, kiwi, cherries, etc.
shaved ice - blended ice cube in blender will suffice
haleyang ube (if available)
milk sugar
Procedure:
Arrange the ingredients in layers in a tall glass. Top with
shaved ice. Pour in milk. Add sugar. Top with ice cream.
Mix. Enjoy.
By the way, if you live in a country where snow is
available, try using pure driven snow instead of shaved ice.
It works, but be careful of environmental pollutants though.
All the way from MALTA, an island off the coast
of Italy, comes the following recipe from two of my
good friends, Apache and Gemini, who have adopted me
as American Nanna..Thank you my Maltese family..
FIGOLLI
Sweet Pastry (can be used for all kinds of sweets)
Ingredients
1 Kilo plain flour
8 level teaspoons baking powder
2 packets margarine (preferably stork)
10 ozs sugar (300grms)
4 eggs
1 lemon rind grated finely
1 teaspoon vanilla
Method
Mix flour and baking powder together and sieve.
Add lemon rind and rub in margarine using your
hands until it becomes like fine bread crumbs.
Do not the mixer (kenwood or others). Add sugar.
Beat eggs and add the vanilla and form into a smooth
neither to moist nor too dry dough. Leave at least
an hour to 2 hours in the fridge. (preferably use the
next day).
Filling
Ingredients
½ kilo ground almonds
½ kilo sugar (preferably fine)
50 grms ground buskuttelli
2 egg whites
8 pipette drops almond essence (if the essence
is pure and not Foster Clarks use half the amount
i.e 4 drops).
½ glass water (the water is used to bring the mixture
to a very fine smooth paste , otherwise it will be
difficult to spread the mixture on the dough.
Method
Mix all ingredients together.
Oven : moderate to hot
Time : from 20 to 30 minutes
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