Hi Jody here. I am going to get a dog from Fidelco on Nov 30. Thanks for all the great recipes.
Sent from my iPhone On Nov 19, 2012, at 4:44 AM, "A.J. LaPointe" <[email protected]> wrote: > Hi Shubert is from Fidelco in Conn and he is a Shepard tall and slim.... Andy > > -----Original Message----- From: Dena Polston > Sent: Monday, November 19, 2012 3:52 AM > To: [email protected] > Subject: Re: [CnD] Turkey pie and chess pie recipes > > What kind of dog is Schubert and from which school did you get him? > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of A.J. LaPointe > Sent: Sunday, November 18, 2012 7:55 AM > To: [email protected] > Subject: Re: [CnD] Turkey pie and chess pie recipes > > Hi, Shubert is my guide dog. I miss my mother's cooking too. My mother > used to make all kinds of things that everyone, friends, neighbors and > family would look forward to having. To this day, I run into someone who > says that they remember my Mom's food. The problem is, she never would take > the time to teach me although I asked...She would of either started before I > got there or, it would be done. I will be more than happy to share some > of her recipes as I try them myself. My wife remembers some of her things > and is researching on the internet to get reference.. Andy and Shubert > > -----Original Message----- From: Dena Polston > Sent: Saturday, November 17, 2012 7:20 PM > To: [email protected] > Subject: Re: [CnD] Turkey pie and chess pie recipes > > Well, good luck on working with your mother's recipe. I miss having my > mother's cooking, especially at the holiday times. I'll look forward to > seeing the recipe when you perfect it. > > BTW, Who is Schubert? Guide dog? Cat? > > To keep this on topic. I'll put at least one recipe here. > I ate this pie at a restaurant here in Muncie, Indiana and it was delicious. > The restaurant has closed and I sure do miss his food! > > > History of Chess Pie > > No one has ever been able to determine how chess pie came about its name, > but the colorful explanations make for great table conversation. > Some say gentlemen were served this sweet pie as they retreated to a room to > play chess. Others say the name was derived from > Southerners’ dialect: It’s jes’ pie (it’s just pie). Yet another story > suggests that > the dessert is so high in sugar that it kept well in pie chests at room > temperature and was therefore called “chest pie.” > Southern drawl slurred the name into > chess pie. Or, perhaps, a lemony version of the pie was so close to the > traditional > English lemon curd pie, often called “cheese” > pie, that chess pie became its american name. > > Chess Pie Recipe Basics > > Chess pie may be a chameleon confection, but at its heart are always the > basic four ingredients—flour, butter, sugar, and > eggs. And preparation is never much more than a little stirring and about > half an > hour in the oven. > “There are a lot of similar desserts that share the same ingredients,” > explains cookbook author Jeanne Volz. “That’s because > the South was at one time agrarian, and a farm woman had to cook with what > was there—things like eggs, butter, sugar, and > cornmeal. She’d put it all together and try to make something out of it, and > when > it was good, she’d try to remember what > she did.” > Of course, you can get fancy with flavorings such as lemon juice. Or add a > dash of > nutmeg, ginger, or cinnamon. Sprinkle in > some flaked coconut or toasted chopped pecans. Some believe a splash of > buttermilk makes chess pie better; others swear by > a tablespoon of vinegar. To double the already-decadent richness of chess > pie, stir > in cocoa powder. > Classic Chess Pie > > This old-fashioned pie typically has two distinctive ingredients, cornmeal > and vinegar, > plus other on-hand ingredients such as sugar, flour, eggs, milk and vanilla. > This > version is made easy with the use of refrigerated pie crusts. > > Yield: 1 (9-inch) pie > Recipe from > Southern Living > > Ingredients > > 1/2 (15-ounce) package refrigerated piecrusts > 2 cups sugar > 2 tablespoons cornmeal > 1 tablespoon all-purpose flour > 1/4 teaspoon salt > 1/2 cup butter or margarine, melted > 1/4 cup milk > 1 tablespoon white vinegar > 1/2 teaspoon vanilla extract > 4large eggs, lightly beaten > > Preparation > > Fit piecrust into a 9-inch pieplate according to package directions; fold > edges under, and crimp. > Line pastry with aluminum foil, and fill with pie weights or dried beans. > Bake at 425° for 4 to 5 minutes. Remove weights and foil; bake 2 more > minutes or until golden. Cool. > Stir together sugar and next 7 ingredients until blended. Add eggs, stirring > well. > Pour into piecrust. > Bake at 350° for 50 to 55 minutes, shielding edges with aluminum foil after > 10 minutes to prevent excessive browning. Cool completely on a wire rack. > > > Coconut Chess Pie: > Prepare filling as directed above; stir in 1 cup toasted flaked coconut > before pouring into piecrust. Bake as directed above. > Southern Living > MARCH 2000 > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of A.J. LaPointe > Sent: Saturday, November 17, 2012 6:51 PM > To: [email protected] > Subject: Re: [CnD] Turkey Gravy. > > Yes, I need to put it together first. I have never done it before, she > doesn't have a recipe anywhere but, when I get it together, I will indeed > share it with everyone... Andy and Shubert > > -----Original Message----- From: Dena Polston > Sent: Saturday, November 17, 2012 6:42 PM > To: [email protected] > Subject: Re: [CnD] Turkey Gravy. > > Can you send us the recipe for your mother's turkey pie with gravy? > > -----Original Message----- > From: [email protected] > [mailto:[email protected]] On Behalf Of A.J. LaPointe > Sent: Saturday, November 17, 2012 11:49 AM > To: [email protected] > Subject: Re: [CnD] Turkey Gravy. > > Thank you!! This will be great for a project to bring back my mother's > turkey pie with home made gravy.. Andy > > -----Original Message----- From: [email protected] > Sent: Saturday, November 17, 2012 11:42 AM > To: [email protected] > Subject: [CnD] Turkey Gravy. > > Hi, Andy, > > A roux is made by combining equal portions of flour and butter, usually, 1 > tablespoon of each per cup of liquid, either milk or broth. When measuring > flour, it is always a level tablespoon. One stick of butter equals eight > tablespoons, so 1 tablespoon is 1/8 of a stick. > > To make a roux, melt the butter and add the flour; combine with a whisk > until smooth. To make a gravy or cream sauce, add the liquid and stir with > a whisk to prevent lumps from forming. Season with salt and bring to a > boil; simmer until the sauce thickens. > > Hope this helps. > > Blessings, > Alice > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
