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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
     Re: Pie Crust   
     By: Ruth Haffly to Ben Collver on Fri Dec 19 2025 08:35 pm   
      
   Hi Ruth,   
      
   RH> Used up some turkey in a pot pie tonight. Steve rolled out the crusts for   
   RH> me; we have (and he used) a Vermont granite rolling pin. We also have the   
   RH> matching pastry slab but my KA mixer sits on it so he used our big cutting   
   RH> board to roll them on.   
      
   That sounds absolutely delicious.   
      
   Last night i visited one of my sisters and she made schnitzel with mushroom   
   gravy, with shiitake mushrooms.  She also made cabbage with apples, onions,   
   garlic, white wine, and balsamic vinegar.  She also made a venison meatloaf.   
   It all went well together.  I really enjoyed it.  I washed her dishes and   
   she sent me home with leftovers.  This morning we made pear crisp and   
   espresso.   
      
   RH> Take advantage of all the space and equipment to stock your   
   RH> fridge/freezer.   
      
   Good idea!   
      
   RH> The other day when I made the goulash soup, I doubled the   
   RH> recipe to put 4 quarts of it (in quart size boxes) into the freezer to   
   RH> enjoy later. I'd not made it in years but when I saw the smoked chuck   
   RH> roast in the freezer last month, I thought about using it for the soup.   
   RH> Between whatever seasoning Steve put on it before smoking it and the   
   RH> spicing I used, it turned out to be the best version I've ever made or   
   RH> eaten elsewhere.   
      
   Yum!   
      
   Recently i made a lentil soup with turkey broth.  I cooked the turkey   
   bones for 36 hours, the last 12 of which i had the crockpot lid   
   part-way off to reduce the broth.  I was pleased with the results.   
      
   RH> Since it's just Steve and me, it would last for the second day--and   
   RH> beyond. (G)   
      
   A childhood friend of mine, his mother made zucchini "bread" in big   
   batches and froze them.  It was really more of a cake than a bread.   
   She was generous with the butter.  It was a convenient dessert, just   
   pull it out of the freezer, remove the bag and foil, and warm it up   
   in the toaster oven.   
      
   As a teen i could eat an entire loaf in one sitting, if they let me.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Chocolate Cheesecake   
    Categories: Cheesecakes   
         Yield: 12 Servings   
       
       1/2 c  Graham cracker crumbs   
         5 tb Butter; melted   
       1/4 c  Sugar   
         2 lb Cream cheese;   
              - room temperature   
       1/2 c  Non-fat yogurt   
         2    Eggs   
       1/2 c  Powdered sugar   
         6 oz Chocolate chips   
         3 tb Butter   
         2 tb Cocoa powder   
     4 1/2 ts Vanilla   
       
     Mix together the graham cracker crumbs, sugar, and melted butter.   
     Press into the bottom and 1/3rd of the way up the sides of a 9"   
     springform pan. Refrigerate for 1 hour or more.   
        
     Preheat oven to 300?F. Cream together the cream cheese, yogurt,   
     eggs, then add the sugar. In a saucepan, melt the chocolate and   
     butter together and let cool slightly. Add the cocoa to the cheese   
     mixture then slowly add the melted chocolate. Beat until smooth, then   
     add vanilla. Pour filling onto chilled shell and bake for 1 hour.   
     Remove from oven when center is set and cool on a rack for 2 hours   
     before placing in the refrigerator. Refrigerate for at least 12 hours   
     before serving.   
        
     Recipe by Alison Meyer   
       
   MMMMM   
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