MSGID: 1:396/45.28 d685209f   
   REPLY: 35279.fidonet_cooking@1:105/500 2dab2ced   
   Hi Ben,   
      
    BC>   Re: Pie Crust   
      
   Used up some turkey in a pot pie tonight. Steve rolled out the crusts   
   for me; we have (and he used) a Vermont granite rolling pin. We also   
   have the matching pastry slab but my KA mixer sits on it so he used our   
   big cutting board to roll them on.   
      
      
   RH> Came away   
   RH> with a standing invitation to visit one couple who are Wycliffe   
   RH> translators for the Havia Supai tribe on the floor of the Grand Canyon.   
      
    BC> I recognize the name Havia Supai.  I've seen video footage of the   
    BC> canyons and waterfalls on their land.  It looks like paradise.   
      
   Beware--anything can look like paradise but there's usually some sort of   
   cockroach (either the critters or some other "paradise spoiler) that you   
   don't see. (G)   
      
      
   RH> I've also seen it referred to as oleomargerine. Used to be sold as white,   
   RH> with a packet of yellow coloring to be mixed in--folks in Wisconsin didn't   
   RH> want it to be confused with butter.   
      
    BC> I read the newspaper archives in the local historical society.  Around   
    BC> the time oleomargin was introduced, the local dairy farmers petitioned   
    BC> the   
    BC> state to make it illegal.  There's no fighting "progress".   
      
   Guess they figured it wasn't worth the fight as margerine has been   
   yellow colored as long as I can remember.   
      
      
   RH> Here's something like it, from my mother in law.   
   RH> LAYERED DESSERT   
      
    BC> Thanks for the recipe!  I saved a copy, and may make it soon.  I plan   
    BC> to house sit for a friend over New Years and will have a kitchen to   
    BC> myself.   
      
      
   Take advantage of all the space and equipment to stock your   
   fridge/freezer. The other day when I made the goulash soup, I doubled   
   the recipe to put 4 quarts of it (in quart size boxes) into the freezer   
   to enjoy later. I'd not made it in years but when I saw the smoked chuck   
   roast in the freezer last month, I thought about using it for the soup.   
   Between whatever seasoning Steve put on it before smoking it and the   
   spicing I used, it turned out to be the best version I've ever made or   
   eaten elsewhere. One tweak I did this time was to cut down on the amount   
   of water I put in so it wasn't as "soupy" as it should have been but   
   IMO, much better.   
      
      
    BC>       Title: Carrot Cake   
    BC>  Categories: Carrot, Cakes   
    BC>       Yield: 1 Cake   
      
    BC>       2 c  Flour   
    BC>       2 c  Sugar   
    BC>       2 ts Baking soda   
    BC>       2 ts Cinnamon   
    BC>       1 ts Salt   
    BC>       1 c  Salad oil or applesauce   
    BC>       4    Eggs   
    BC>       3 c  Carrots; shredded   
    BC>       1 ts Vanilla   
    BC>       1 c  Nuts; chopped (optional)   
    BC>       8 oz Crushed pineapple; drained   
      
   That looks good, especially with the pineapple. I might leave the nuts   
   out and let the other flavors shine.   
      
    BC>   Carol's notes:   
      
    BC>   * Better with 1 cup applesauce instead of oil.   
      
   Also adds more fruit. (G)   
      
    BC>   * Substitute 1 cup whole wheat for white flour.   
      
   I use nothing but whole wheat flour for all my baking.   
      
    BC>   * Try adding a handful of raisins.   
      
   That would definatly add to it.   
      
    BC>   * It's even better the second day.   
      
   Since it's just Steve and me, it would last for the second day--and   
   beyond. (G)   
      
      
   ---   
   Catch you later,   
   Ruth   
   rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28   
      
      
   ...  MEMORY...The thing I forget with.   
      
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