Fruits we spoke about... Enjoy! :o)

In article , "Noreen's Knit*che"
wrote:

I need to add, I cannot STAND *any* SWEET hot cereal of any kind. Butter
and salt and milk is IT for additions for me!
JM2C
Noreen
gawd, the thought of sugar or syrup on hot cereal makes me puke!
gag!

Ah you don't know what you are missing

Els

Els van Dam wrote:
In article , "Noreen's Knit*che"
wrote:

I need to add, I cannot STAND *any* SWEET hot cereal of any kind.
Butter and salt and milk is IT for additions for me!
JM2C
Noreen
gawd, the thought of sugar or syrup on hot cereal makes me puke!
gag!

Ah you don't know what you are missing

OH, yes, a little bit of sugar is perfect! My sister used to love molasses
on hot oatmeal.

Katherine

In article , "Katherine"
wrote:

Els van Dam wrote:
In article , "Katherine"
wrote:


Love the stuff, we had a lot of it just after the war. Way to salty
now.....:=((

But if you just put a little bit in gravy or stew, it adds such a
lovely flavour. I haven't had a Marmite sandwich for ages, and I
miss it.

Katherine

My mouth waters when you talk about it, but my stomach get crampy
thinking of it....LOL

Age my dear just age......


Sigh, I know!

Katherine

Never mind, age over beauty right....we will be strong and not eat what we
should not eat....LOL

Els Sighing as well

Els van Dam wrote:
In article , "Katherine"
wrote:

Els van Dam wrote:
In article , "Katherine"
wrote:


Love the stuff, we had a lot of it just after the war. Way to
salty now.....:=((

But if you just put a little bit in gravy or stew, it adds such a
lovely flavour. I haven't had a Marmite sandwich for ages, and I
miss it.

Katherine

My mouth waters when you talk about it, but my stomach get crampy
thinking of it....LOL

Age my dear just age......


Sigh, I know!

Katherine

Never mind, age over beauty right....we will be strong and not eat
what we should not eat....LOL

Els Sighing as well

Well, *MOST* of the time, I eat what I should. Once in a while though, I
have to indulge myself.

Katherine

Gemini since I usually make at least a half dozen at a time I will guess the
quantity for one. They will keep for weeks and weeks in a plastic bag in
the cupboard and that is why I make so many - takes little more time than
making one and then I have them on hand.

I guess one would need no more than 1/8th of a lb. and as for the rest of
the ingredients one just adds enough sugar to taste and the flour until the
butter mix is "absorbed " and becomes more or less like moist crumbs - then
just press together and roll out. I figure one egg will not hurt at all -
one cannot put in a half egg!!!!

I even use this mix for a biscuit base and then add anything I want from
choc chips tor ginger tor mixed fruit and roll out and cut to shapes.
Also I roll our a large flat piece ( the size of a scone or biscuit tray)
and spread with jam ( my favourite is tomato jam but any can be used) and
then place another sheet of pastry on top and sprinkle lightly with sugar
and cut into fingers and bake for about 15 minutes at 200c or until nicely
browned and dried out. These will keep in a tin for ages if they are dried
out and crisp. I guess you gather from this that I have never in my 52
years of marriage bought a biscuit or pie or cake !
all too expensive to be bothered with. God Bless Gwen


--

Gwen Kelly


"MRH" mthecarpenterATxcelcoDOTonDOTca wrote in message
...
"Gwendoline Kelly" wrote in message
u...
Katherine and Gemini here is a totally no fail way of making a nice
biscuit
pastry for pies - and I am very practised because everyone who ever
darkens
my door seems to want a lemon meringue pie - and I dare not visit my BIL
and
SIL without one. Actually I make a half dozen at a time so that I can
fill
then at a moments notice when required.

This is a very unorthodox way of baking - no measuring just put it all
together !!!
Start with a quantity of light margarine - just as much as you think
will
make a pie - or two or three....or
Then add a little sugar - depending on how sweet you like it and beat
until
creamy . Then add an egg and beat ( if making a large quantity add two
eggs)

So now you have a nice whipped mix of marg,sugar and egg so now just add
self raising flour until it is firm enough to roll out - you can kneed
if
is necessary to get it nice to roll out. Place a quantity between two
sheets of glad bake, roll out , turn the dough into the dish by just
turning
the paper over and cook at about 200c for around 1 to 15 minutes. So
easy
and no measuring.

Any dough over but not enough for another pie shell , use it by rolling
and
cutting into squares - put a spoon of your favourite jam in the centre
( I
like tomato jam) - turn in the corners and roll up and bake as for the
pie.
Makes a lovely little desert - and keeps my pie eater DH happy !!
God bless Gwen

Thank you, Gwen! I would give it a try, but I wouldn't know where to
begin
with the "quantity of light margarine - just as much as you think will
make
a pie - or two or three....or", as I haven't a clue as to how much butter
/
margarine even one pie crust takes. The rest of your instructions sound
easy enough to follow, even though there aren't exact measurements. I
have
done that myself, even though I used (still do depending which recipe I am
looking for) to complain that my parents rarely used exact measurements
for
some favorite foods and therefore I have a hard time reproducing them now.
If you can give me a closer idea of approximately how much butter /
margarine is used in one pie, then I may be able to manage the rest
sometime.

Peace!
Gemini

I agree , Noreen, I even give the butter amiss - just milk for me God
Bless Gwen

--

Gwen Kelly


"Noreen's Knit*che" wrote in message
...
I need to add, I cannot STAND *any* SWEET hot cereal of any kind. Butter
and salt and milk is IT for additions for me!
JM2C
Noreen
gawd, the thought of sugar or syrup on hot cereal makes me puke!
gag!

--
If ignorance is bliss. . .
then why aren't there more
happy people in this world?
"Els van Dam" wrote in message
...
In article , "Katherine"
wrote:

Els van Dam wrote:
In article aoeWe.4942$3b6.1217@trndny07, "Laura J"
wrote:


You actually eat GRITS??????

Katherine (ducking)


Of course she does - she lives in the south!!

Now I am no southern belle and, being a vegetarian, not too fond of
southern cuisine in general, but even I like grits as long as they
are made with lots and lots of cheddar cheese!

LauraJ

Laura I love them cooked in milk and with a dollop of maple
syrup....OK OK I can see thing flying my way.....

Eeewwww!!!

Katherine

Eeewww because I should duck or eeewww because you think it is not
tasty...LOL

Els

Katherine, we mainly stay at cheap motels in the USA Motel 6 - by doing that
we used to manage on US$50 per day which covered petrol, food ,
accommodation, any clothes we would buy ( we love goodwill stores) and
presents for the girls

We would also stay with Servas hosts -over the 6 years we spent in
USA/Canada we stayed with 60 Servas Hosts, so ,since the minimum stay is two
days, that accounts for 120 days at least,over the six years. Most times
this is a saving but sometimes one does things with the host that one would
not bother to do alone - like concerts, etc or maybe taking the host out to
dinner or something ( I love concerts but not when on a budget trip).
These hosts really made our trip and that is why I have 60 of the best
friends in those countries which I could possibly have and we keep in
regular contact . Having met them over along period also means we have know
some for a long time and have had wedding invites etc etc which we have
enjoyed immensly.

In Early November we have one of our hosts, a couple from Seattle ,visiting
us for 10 days so we will have lots of fun seeing them again - this length
of stay is not usual but we are not "Servas" anymore we are long standing
friends by now -they have visited us here before and we have visited them
many times. On their last visit we did not have time to show them the
district so that is why I begged them to give us more time on this visit(
which you will have to do when you visit ) God Bless Gwen

--

Gwen Kelly


"Katherine" wrote in message
...
Where do you stay on these long journeys, Gwen?

Katherine

Gwendoline Kelly wrote:
Katherine after the first few months in the USA it was great to see
vegemite on the supermarket shelves - I had nor been able to find it
in the USA and the jar I had brought from home was empty. God Bless
Gwen


"Katherine" wrote in message
...
Els van Dam wrote:
In article , "Katherine"
wrote:

Gwendoline Kelly wrote:
Katherine I have just promoted you to top Aussie - I somehow
remembered that your mother lived here but forgot the fact that
your grandfather came from good old Tassie - that really does
make you a real Aussie - you know the old saying " you can take
the girl out of the country but you cannot take the country out
of the girl"

My SIL who has lived in North Carolin a since 1945 still keeps a
large jar of vegemite in her fridge - so that says something!!!
God Bless gwen

LOL Well, of course she does! And how about Marmite?

Katherine

Love the stuff, we had a lot of it just after the war. Way to salty
now.....:=((

But if you just put a little bit in gravy or stew, it adds such a
lovely flavour. I haven't had a Marmite sandwich for ages, and I
miss it.

Katherine

Els and Katherine - pleeeeaassee do not tell me that one day I may not be
able to have vegemite - I am , I surmise, older than either of you folk and
I still could not live without my vegemite. I remember when I first
visited my GP ( who happens to be Indian) about 20 years ago he was telling
me not to eat too much cheese and then added " I will not take you off
vegemite - you Aussies would not last without it !!" and how right he was.
I especially like it when I have an attack of vertigo - on a cracker with no
butter - great. God Bless Gwen

--

Gwen Kelly


"Els van Dam" wrote in message
...
In article , "Katherine"
wrote:

Els van Dam wrote:
In article , "Katherine"
wrote:


Love the stuff, we had a lot of it just after the war. Way to salty
now.....:=((

But if you just put a little bit in gravy or stew, it adds such a
lovely flavour. I haven't had a Marmite sandwich for ages, and I
miss it.

Katherine

My mouth waters when you talk about it, but my stomach get crampy
thinking of it....LOL

Age my dear just age......


Sigh, I know!

Katherine

Never mind, age over beauty right....we will be strong and not eat what we
should not eat....LOL

Els Sighing as well

Katherine and Els
Els reading from the label of my 1 kg jar of vegemite , here are the
contents

Yeast extract,mineral salt, malt extract (from barley), natural
colour,vegetable extract,niacin,thamine,riboflavin,folate, preservative220.

A tiny 5 gr serve is just 9 calories and contains 5 gr of protein, less than
a gr of sugar,1 gr of carbohtdrate, No fat, and 25 % of the recommended
daily requirement of both Niacin and Riboflavin, and 50 % of the recommended
daily requirement of Folate and Thamine.

So I do not think there would be any soy in it .

Since I have the jar in front of me - and to totally bore you both -
Katherine please not the Canadian connection - I quote the story of Vegemite
as written on the label.

"Vegemite - Australian Born and Bred.
The vegemite story started in 1923 after WW! when supplies of imported yeast
extract were delayed. Fred Walker a business visionary and founder of Fred
Walker and Co enlisted support of Dr Cyril P Callister, a brilliant young
scientist to create an Australian made yeast spread.
After many attempts they developed a spread that would fit the bill, but
what to call it ??

The company could not come up with a name so a competition was held, and the
response was so great that the only way to choose a winner was to have an
entry drawn out of a hat. Fred's daughter ,Shielagh, drew an entry out of
the hat and it was "Vegemite" and thus an Australian icon was born.

At the same time Fred Walker joined forces with a Canadian, James Kraft to
start a joint venture company - The Kraft Walker Cheese Company. Vegemite
has been made In Melbourne since 1923. And it is from here that we
continue to put a rose in every cheek" unquote God Bless Gwen


Gwen Kelly


"Els van Dam" wrote in message
...
In article , "Gwendoline
Kelly" wrote:

But very rich in Vitamin B, Els, once prescribed to me for bad headaches
as
it was thought I was low on the vitamin - in any case good old Vegimite
fixed it. I love a spoonful in a cup of hot water as a drink -
especially
if I am not feeling well and of course it is added to casseroles
etc -not
that one can taste it is these dishes but I figure a bit extra vitamin B
cannot hurt God Bless Gwen

Gwen Kelly

Gwen, maybe I should try it in a bit of hot water, as long as they have
not added soya to it, that gives me huge head aches....

Els

Katherine that is the secret of a good life - good food with an occasional
indulgence God Bless Gwen
ps. and lots of vegemite !!!**!!
--

Gwen Kelly


"Katherine" wrote in message
...
Els van Dam wrote:
In article , "Katherine"
wrote:

Els van Dam wrote:
In article , "Katherine"
wrote:


Love the stuff, we had a lot of it just after the war. Way to
salty now.....:=((

But if you just put a little bit in gravy or stew, it adds such a
lovely flavour. I haven't had a Marmite sandwich for ages, and I
miss it.

Katherine

My mouth waters when you talk about it, but my stomach get crampy
thinking of it....LOL

Age my dear just age......


Sigh, I know!

Katherine

Never mind, age over beauty right....we will be strong and not eat
what we should not eat....LOL

Els Sighing as well

Well, *MOST* of the time, I eat what I should. Once in a while though, I
have to indulge myself.

Katherine