"Sunday the 19th we will meet at 4:00 to practice. We will meet at the
Joslyn Center.

We will have a potluck after practice.

Altos - bring a main course that will serve eight that means each individual
brings something to serve 8

Sopranos - bring salad or appetizer for 8 that means each individual brings
something to serve 8

Basses - bring desserts for 8 that means each individual brings something to
serve 8

Tenors we only need about three or four of you to bring bread, rolls
,butter

If you don't like your assignment bring something else


Bring your own table service we do not want to wash dishes


We can keep things warm in the oven and things cool in the refrigerator in
the kitchen"



I'm a Bass.: The Boss is a Soprano.

I'll do both. The group is about 80 or so people

I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
an old fashioned Pineapple Upside-down cake w/ whipped Cream

Suggestions?

TIA

Dimitri

Dimitri said...

>
>
> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
> Joslyn Center.
>
> We will have a potluck after practice.
>
> Altos - bring a main course that will serve eight that means each
> individual brings something to serve 8
>
> Sopranos - bring salad or appetizer for 8 that means each individual
> brings something to serve 8
>
> Basses - bring desserts for 8 that means each individual brings
> something to serve 8
>
> Tenors we only need about three or four of you to bring bread, rolls
> ,butter
>
> If you don't like your assignment bring something else
>
>
> Bring your own table service we do not want to wash dishes
>
>
> We can keep things warm in the oven and things cool in the refrigerator
> in the kitchen"
>
>
>
> I'm a Bass.: The Boss is a Soprano.
>
> I'll do both. The group is about 80 or so people
>
> I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw
> and an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
> Suggestions?
>
> TIA
>
> Dimitri


Dimitri,

Heh heh heh heh heh!

I never knew chorale groups needed such explicit guidance.

What can a poor baritone boy bring?

Got Gatorade!?!

Best,

Andy
--
Eat first, talk later.

Dimitri wrote:
> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
> Joslyn Center.
>
> We will have a potluck after practice.
>
> Altos - bring a main course that will serve eight that means each
> individual brings something to serve 8
>
> Sopranos - bring salad or appetizer for 8 that means each individual
> brings something to serve 8
>
> Basses - bring desserts for 8 that means each individual brings
> something to serve 8
>
> Tenors we only need about three or four of you to bring bread, rolls
> ,butter
>
> If you don't like your assignment bring something else
>
>
> Bring your own table service we do not want to wash dishes
>
>
> We can keep things warm in the oven and things cool in the
> refrigerator in the kitchen"
>
>
>
> I'm a Bass.: The Boss is a Soprano.
>
> I'll do both. The group is about 80 or so people
>
> I'm thinking about Original Pantry or O & V (non-Mayo) based
> Coleslaw and an old fashioned Pineapple Upside-down cake w/ whipped
> Cream
> Suggestions?
>
> TIA
>
> Dimitri

I'd bring a big bowl of lemon mousse, using the recipe in Martha Stewart's
book Entertaining. I often swirl some tart raspberry puree through it.

There's a dish called "Cowboy Coleslaw" that a friend brought to a potluck.
I don't know why it refers to cowboys, but it is REALLY good: not your
average coleslaw. It has Granny Smiths in it, as well as other stuff. Here's
a link:

http://www.cdkitchen.com/recipes/rec...law64252.shtml

Bewa if you just Google it you will get other recipes with the same name
that aren't the same thing AT ALL.

On Apr 16, 9:45*am, "Dimitri" > wrote:
> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
> Joslyn Center.
>
> We will have a potluck after practice.
>
> Altos - bring a main course that will serve eight that means each individual
> brings something to serve 8
>
> Sopranos - bring salad or appetizer for 8 that means each individual brings
> something to serve 8
>
> Basses - bring desserts for 8 that means each individual brings something to
> serve 8
>
> Tenors *we only need about three or four *of you to bring bread, rolls
> ,butter
>
> If you don't like your assignment bring something else
>
> Bring your own table service we do not want to wash dishes
>
> We can keep things warm in the oven and things cool in the refrigerator in
> the kitchen"
>
> I'm a *Bass.: The Boss is a Soprano.
>
> I'll do both. The group is about 80 or so people
>
> I'm thinking about Original Pantry or *O & V (non-Mayo) based Coleslaw and
> an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
> Suggestions?
>
> TIA
>
> Dimitri

Sounds good. I'm always partial to taboulleh (with or without chicken)
at a potluck. Icebox cake is always good for a potluck dessert, too.

Kris

On Apr 16, 9:45*am, "Dimitri" > wrote:

> Tenors *we only need about three or four *of you to bring bread, rolls
> ,butter

> Bring your own table service we do not want to wash dishes

Oh, sure - the men get off easy per usual. : ))

I once had to pinch hit with the tenors - was hoarse for a week.

On Apr 16, 6:45*am, "Dimitri" > wrote:
> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
> Joslyn Center.
>
> We will have a potluck after practice.
>

> If you don't like your assignment bring something else

Cool...I can bring something else!

"Dimitri" > wrote in message
news
>
> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
> Joslyn Center.
>
> We will have a potluck after practice.
>
> Altos - bring a main course that will serve eight that means each
> individual brings something to serve 8
>
> Sopranos - bring salad or appetizer for 8 that means each individual
> brings something to serve 8
>
> Basses - bring desserts for 8 that means each individual brings something
> to serve 8
>
> Tenors we only need about three or four of you to bring bread, rolls
> ,butter
>
> If you don't like your assignment bring something else
>
> Bring your own table service we do not want to wash dishes
>
> We can keep things warm in the oven and things cool in the refrigerator in
> the kitchen"
>
> I'm a Bass.: The Boss is a Soprano.
>
> I'll do both. The group is about 80 or so people
>
> I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
> an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
> Suggestions?
>
> TIA
>
> Dimitri



Since you've decided to cover both the desserts of the bass section as well
as appetizers of the sopranos, I might be tempted to make savory & sweet
cream puffs to cover both areas.

Kitchen Klatter Cream Puffs
1/2 c. butter
1 c. hot water
1 c. flour
dash salt
4 med. eggs
Combine butter & hot water in heavy saucepan & stir over heat till melted &
starting to boil. Add flour & salt, beating constantly till mixture makes a
ball. Takes only a minute or so. Remove from heat & cool to medium warm.
Add eggs, one at a time, beating hard after each addition with wooden spoon
or in food processor. It is impossible to overbeat cream puff dough. Drop
onto ungreased cookie sheets making uniform mounds; 8 large, 10 medium, 12
small; depending on intended use. Bake in preheated 400° oven for 40-50
min.

I would likely add some Dijon mustard to the mini appetizer puff dough,
sprinkle the tops with poppy, sesame or celery seeds or dill weed & fill
them with a seafood or crab salad mixture or a salmon flavored cream cheese.
The mini dessert puffs could be filled with a whipped cream mixed with
strawberries & topped with a chocolate ganache or a dusting of powdered
sugar. I generally use a piping bag with a large star tip to make the mini
puffs on the baking sheet. Both puff dough tops could be brushed with an
egg wash before baking for a nice shiny glaze.

Enjoy the event!
chefkat

On Thu, 16 Apr 2009 13:45:15 -0500, "Thechefkat"
> wrote:

>Kitchen Klatter Cream Puffs
>1/2 c. butter
>1 c. hot water
>1 c. flour
>dash salt
>4 med. eggs
>Combine butter & hot water in heavy saucepan & stir over heat till melted &
>starting to boil. Add flour & salt, beating constantly till mixture makes a
>ball. Takes only a minute or so. Remove from heat & cool to medium warm.
>Add eggs, one at a time, beating hard after each addition with wooden spoon
>or in food processor. It is impossible to overbeat cream puff dough. Drop
>onto ungreased cookie sheets making uniform mounds; 8 large, 10 medium, 12
>small; depending on intended use. Bake in preheated 400° oven for 40-50
>min.

That is the recipe from the original Betty Crocker cookbook!! It is
great.

To add a little more..... 1/2 ts garlic powder and 3/4 c shredded
extra sharp cheese and you have Gougères.

http://fxcuisine.com/default.asp?lan...esolution=high

Dimitri,

Never mind the food, whatever you bring will be delicious. Let's get
down to brass tacks: what are you singing? First Bass or Second
Bass? I sang for many many years, but about five or six years ago I
got a paralyzed vocal cord. I can still carry a tune but have no
volume and my range is shot so I just hum , , , but I hum harmony!
Lynn in Fargo
Second Alto

"Kris" > wrote in message
...
On Apr 16, 9:45 am, "Dimitri" > wrote:
> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
> Joslyn Center.
>
> We will have a potluck after practice.
>
> Altos - bring a main course that will serve eight that means each
> individual
> brings something to serve 8
>
> Sopranos - bring salad or appetizer for 8 that means each individual
> brings
> something to serve 8
>
> Basses - bring desserts for 8 that means each individual brings something
> to
> serve 8
>
> Tenors we only need about three or four of you to bring bread, rolls
> ,butter
>
> If you don't like your assignment bring something else
>
> Bring your own table service we do not want to wash dishes
>
> We can keep things warm in the oven and things cool in the refrigerator in
> the kitchen"
>
> I'm a Bass.: The Boss is a Soprano.
>
> I'll do both. The group is about 80 or so people
>
> I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
> an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
> Suggestions?
>
> TIA
>
> Dimitri

Sounds good. I'm always partial to taboulleh (with or without chicken)
at a potluck. Icebox cake is always good for a potluck dessert, too.

Kris

Hey, I just signed up for a 'potluck luncheon' for a function at church and
given the option of soup, salad, dessert, bread and whatever......I signed
up for tabbouleh. It really messes up the minds of these Penna.
Dutchies.......if they can't put syrup on it, they aren't quite sure what to
do with it. That's okay. my lot is fine with leftovers.
-ginny

On Apr 16, 3:09*pm, "Virginia Tadrzynski" > wrote:
> "Kris" > wrote in message
>
> ...
> On Apr 16, 9:45 am, "Dimitri" > wrote:
>
>
>
>
>
> > "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
> > Joslyn Center.
>
> > We will have a potluck after practice.
>
> > Altos - bring a main course that will serve eight that means each
> > individual
> > brings something to serve 8
>
> > Sopranos - bring salad or appetizer for 8 that means each individual
> > brings
> > something to serve 8
>
> > Basses - bring desserts for 8 that means each individual brings something
> > to
> > serve 8
>
> > Tenors we only need about three or four of you to bring bread, rolls
> > ,butter
>
> > If you don't like your assignment bring something else
>
> > Bring your own table service we do not want to wash dishes
>
> > We can keep things warm in the oven and things cool in the refrigerator in
> > the kitchen"
>
> > I'm a Bass.: The Boss is a Soprano.
>
> > I'll do both. The group is about 80 or so people
>
> > I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
> > an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
> > Suggestions?
>
> > TIA
>
> > Dimitri
>
> Sounds good. I'm always partial to taboulleh (with or without chicken)
> at a potluck. *Icebox cake is always good for a potluck dessert, too.
>
> Kris
>
> Hey, I just signed up for a 'potluck luncheon' for a function at church and
> given the option of soup, salad, dessert, bread and whatever......I signed
> up for tabbouleh. *It really messes up the minds of these Penna.
> Dutchies.......if they can't put syrup on it, they aren't quite sure what to
> do with it. *That's okay. my lot is fine with leftovers.
> -ginny- Hide quoted text -
>
> - Show quoted text -

Good for you! Always make something you'll be glad to eat later
yourself.

Enjoy,
Kris

Dimitri wrote:

> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
> Joslyn Center.
<snip>
> I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
> an old fashioned Pineapple Upside-down cake w/ whipped Cream

Did you know that the day afterward (April 20) is National Pineapple
Upside-Down Cake Day?

The oil&vinegar coleslaw also sounds like a good idea, but I have to say
that people seem to go wild for that well-circulated recipe for Asian cole
slaw with fried ramen noodles, e.g.:

Asian Style Cabbage Salad [1]

1/4 cup rice wine vinegar
1/2 teaspoon freshly-ground black pepper
2 tablespoons soy sauce
1/4 cup sugar
1/4 cup safflower oil
1 tablespoon sesame oil
1/2 cup sesame seeds
1/2 cup slivered almonds
1 package chicken-flavored ramen noodles
1/4 cup butter
1 head Napa cabbage
4 green onions

Make the dressing: In a small saucepan, heat vinegar, pepper, soy sauce,
sugar, and safflower oil. Bring the mixture to a boil, let boil for 1
minute, stirring to dissolve the sugar. Remove the pan from heat and let
cool. Add the sesame oil.

Cut cabbage into ribbons. Pour dressing over cabbage. Let marinate in the
refrigerator for at least an hour, or up to a week. Toss every now and then
while marinating.

Put almonds and sesame seeds into a dry skillet over medium heat. Stir
frequently until toasted. Meanwhile, break ramen into chunks.

Dump out skillet into a bowl. Melt the butter in the skillet, then add the
ramen, cooking over medium heat until the ramen begin to brown. When ramen
are just beginning to brown, add the seasoning packet from the ramen and
stir to combine. (You are by no means obliged to use the ENTIRE packet.
Half the packet seems about right to me.) Remove ramen from skillet with a
slotted spoon and add to seed/nut mixture. If making ahead of time, store
in an airtight container.

Just before serving, chop the green onions and toss with the cabbage along
with the crunchy stuff.

NOTES:
[1] I have no idea who the originator of this recipe was. I got it from the
mother of a friend of mine, but it certainly wasn't her original creation.
It looks like something out of Family Circle magazine.

[2] If you like, you can add sunflower seeds. Toast them along with the
almonds and sesame seeds.

Bob

Dimitri wrote:
>
>
> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
> Joslyn Center.
>
> We will have a potluck after practice.
>
> Altos - bring a main course that will serve eight that means each
> individual brings something to serve 8
>
> Sopranos - bring salad or appetizer for 8 that means each individual
> brings something to serve 8
>
> Basses - bring desserts for 8 that means each individual brings
> something to serve 8
>
> Tenors we only need about three or four of you to bring bread, rolls
> ,butter
>
> If you don't like your assignment bring something else
>
>
> Bring your own table service we do not want to wash dishes
>
>
> We can keep things warm in the oven and things cool in the refrigerator
> in the kitchen"
>
>
>
> I'm a Bass.: The Boss is a Soprano.
>
> I'll do both. The group is about 80 or so people
>
> I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw
> and an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
> Suggestions?
>
> TIA
>
> Dimitri


Well, my mother belongs to the Glendale Woman's Club (and yes, the
spelling is correct).

http://www.glendalewomansclub.org/?page=home

(Yours truly took most of the associated photos)

Anyway, the last time they provided a potluck for some sort of
sponsoring local area business group, the absolute hands down favorite
dessert was the homemade pecan pie. So much so that when one
disappointed gentleman was told that there was none left, he asked my
mom to go in back and check in the kitchen, in the back of the fridge,
onnacounta you just might find a slice that somebody saved out to take
home (!!).

No joy. He settled for apple cobbler with vanilla ice cream. I can
only hope that it won't affect the amount of next year's donation check.

Dimitri wrote:
>

> Basses - bring desserts for 8 that means each individual brings
> something to serve 8
>

Desserts:
Peach Melba (after the opera star), Mozart Cake, Mozart Cookies. Isn't
there a chocolate liqueur called "Mozart"? Maybe you could do something
with that. Opera Cake, Opera Fudge. Pavlova (a noted ballerina, but the
music connection is very strong).

Disclaimer: I haven't made any of these, but the recipes can be found on
the 'net.

In article >,
"Dimitri" > wrote:

> Sopranos - bring salad or appetizer for 8 that means each individual brings
> something to serve 8
>
> Basses - bring desserts for 8 that means each individual brings something to
> serve 8

> I'm a Bass.: The Boss is a Soprano.
>
> I'll do both. The group is about 80 or so people
>
> I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
> an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
> Suggestions?
>
> TIA
>
> Dimitri

Pineapple Upside Down Cake!! Yeah, Baby! Rob loves the stuff.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"What you say about someone else says more
about you than it does about the other person."

On Apr 16, 4:57*pm, whirled peas > wrote:
> Dimitri wrote:
>
> > Basses - bring desserts for 8 that means each individual brings
> > something to serve 8
>
> Desserts:
> Peach Melba (after the opera star), Mozart Cake, Mozart Cookies. Isn't
> there a chocolate liqueur called "Mozart"? Maybe you could do something
> with that. Opera Cake, Opera Fudge. Pavlova (a noted ballerina, but the
> music connection is very strong).
>
> Disclaimer: I haven't made any of these, but the recipes can be found on
> the 'net.

I know there are Mozart chocolates/mints (some kind of candy)

Kris

On Thu, 16 Apr 2009 13:57:29 -0700, whirled peas >
wrote:

>Dimitri wrote:
>
>> Basses - bring desserts for 8 that means each individual brings
>> something to serve 8
>
>Desserts:
>Peach Melba (after the opera star), Mozart Cake, Mozart Cookies. Isn't
>there a chocolate liqueur called "Mozart"? Maybe you could do something
>with that. Opera Cake, Opera Fudge. Pavlova (a noted ballerina, but the
>music connection is very strong).
>
>Disclaimer: I haven't made any of these, but the recipes can be found on
>the 'net.

* Exported from MasterCook *

Opera Fudge

Recipe By :Better Homes & Gardens Cookies & Candies
Serving Size : 0 Preparation Time :0:00
Categories : Candies Christmas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups granulated sugar
1/2 cup milk
1/2 cup light cream
1 tablespoon light corn syrup
1/2 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1/4 cup candied cherries

Butter sides of a heavy 2-quart saucepan. In it combine sugar, milk,
cream, corn syrup, and salt. Cook over medium heat, stirring
constantly till sugar dissolves and mixture comes to boiling. Then
cook to soft-ball stage (238 degrees). Immediately remove from heat
and cool to lukewarm (110 degrees) without stirring. Add butter and
vanilla. Beat vigorously until mixture becomes very thick and starts
to lose its gloss. Quickly stir in the chopped cherries and spread in
a buttered 9x5x3-inch loaf pan. Score in squares while warm; cut when
cool and firm.

--
Change "invalid" to JamesBond's agent number to reply.

On Thu, 16 Apr 2009 06:45:56 -0700, "Dimitri" >
wrote:

>
>
>"Sunday the 19th we will meet at 4:00 to practice. We will meet at the
>Joslyn Center.
>
>We will have a potluck after practice.
>
>Altos - bring a main course that will serve eight that means each individual
>brings something to serve 8
>
>Sopranos - bring salad or appetizer for 8 that means each individual brings
>something to serve 8
>
>Basses - bring desserts for 8 that means each individual brings something to
>serve 8
>
>Tenors we only need about three or four of you to bring bread, rolls
>,butter
>
>If you don't like your assignment bring something else
>
>
>Bring your own table service we do not want to wash dishes
>
>
>We can keep things warm in the oven and things cool in the refrigerator in
>the kitchen"
>
>
>
>I'm a Bass.: The Boss is a Soprano.
>
>I'll do both. The group is about 80 or so people
>
>I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
>an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
>Suggestions?
>
>TIA
>
>Dimitri


I'm jealous. Our chorale never has pot luck. All we have is a vending
machine that has potato chips and other crunch, voice-attacking
snacks.

Boron

Boron Elgar wrote:
> On Thu, 16 Apr 2009 06:45:56 -0700, "Dimitri" >
> wrote:
>
>
>>
>>"Sunday the 19th we will meet at 4:00 to practice. We will meet at the
>>Joslyn Center.
>>
>>We will have a potluck after practice.
>>
>>Altos - bring a main course that will serve eight that means each individual
>>brings something to serve 8
>>
>>Sopranos - bring salad or appetizer for 8 that means each individual brings
>>something to serve 8
>>
>>Basses - bring desserts for 8 that means each individual brings something to
>>serve 8
>>
>>Tenors we only need about three or four of you to bring bread, rolls
>>,butter
>>
>>If you don't like your assignment bring something else
>>
>>
>>Bring your own table service we do not want to wash dishes
>>
>>
>>We can keep things warm in the oven and things cool in the refrigerator in
>>the kitchen"
>>
>>
>>
>>I'm a Bass.: The Boss is a Soprano.
>>
>>I'll do both. The group is about 80 or so people
>>
>>I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
>>an old fashioned Pineapple Upside-down cake w/ whipped Cream
>>
>>Suggestions?
>>
>>TIA
>>
>>Dimitri
>
>
>
> I'm jealous. Our chorale never has pot luck.

*chuckle* come to Berkeley you get all the "pot luck" you can handle.
--
JL

> All we have is a vending
> machine that has potato chips and other crunch, voice-attacking
> snacks.
>
> Boron

On Thu, 16 Apr 2009 13:45:15 -0500, "Thechefkat"
> wrote:

>Kitchen Klatter Cream Puffs
>1/2 c. butter
>1 c. hot water
>1 c. flour
>dash salt
>4 med. eggs
>Combine butter & hot water in heavy saucepan & stir over heat till melted &
>starting to boil. Add flour & salt, beating constantly till mixture makes a
>ball. Takes only a minute or so. Remove from heat & cool to medium warm.
>Add eggs, one at a time, beating hard after each addition with wooden spoon
>or in food processor. It is impossible to overbeat cream puff dough. Drop
>onto ungreased cookie sheets making uniform mounds; 8 large, 10 medium, 12
>small; depending on intended use. Bake in preheated 400° oven for 40-50
>min.
>
>I would likely add some Dijon mustard to the mini appetizer puff dough,
>sprinkle the tops with poppy, sesame or celery seeds or dill weed & fill
>them with a seafood or crab salad mixture or a salmon flavored cream cheese.
>The mini dessert puffs could be filled with a whipped cream mixed with
>strawberries & topped with a chocolate ganache or a dusting of powdered
>sugar. I generally use a piping bag with a large star tip to make the mini
>puffs on the baking sheet. Both puff dough tops could be brushed with an
>egg wash before baking for a nice shiny glaze.
>
>Enjoy the event!
>chefkat

I love you!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Thu, 16 Apr 2009 14:56:54 -0400, Mr. Bill > wrote:

>On Thu, 16 Apr 2009 13:45:15 -0500, "Thechefkat"
> wrote:
>
>>Kitchen Klatter Cream Puffs
>
>That is the recipe from the original Betty Crocker cookbook!! It is
>great.

Thank you. I have that book, too. I like to attribute recipes to
their original source whenever I can.

>To add a little more..... 1/2 ts garlic powder and 3/4 c shredded
>extra sharp cheese and you have Gougères.

Ohhhhhh!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Thu, 16 Apr 2009 12:05:56 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>Dimitri,
>
>Never mind the food, whatever you bring will be delicious. Let's get
>down to brass tacks: what are you singing? First Bass or Second
>Bass? I sang for many many years, but about five or six years ago I
>got a paralyzed vocal cord. I can still carry a tune but have no
>volume and my range is shot so I just hum , , , but I hum harmony!
>Lynn in Fargo
>Second Alto

People throw the garnishes from their drinks at me when I sing in a
karaoke bar. There. Food-related post.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Thu, 16 Apr 2009 15:37:48 -0500, Kathleen
> wrote:

>Anyway, the last time they provided a potluck for some sort of
>sponsoring local area business group, the absolute hands down favorite
>dessert was the homemade pecan pie. So much so that when one
>disappointed gentleman was told that there was none left, he asked my
>mom to go in back and check in the kitchen, in the back of the fridge,
>onnacounta you just might find a slice that somebody saved out to take
>home (!!).

It seems to me, I used to have a recipe for pecan pie bars/squares,
but I'm not finding it anywhere. That would be a great way to serve
pecan pie to a crowd. Does anyone have a recipe like this?

Carol, who is a crowd

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Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Thu, 16 Apr 2009 15:37:48 -0500, Kathleen
> > wrote:
>
>> Anyway, the last time they provided a potluck for some sort of
>> sponsoring local area business group, the absolute hands down favorite
>> dessert was the homemade pecan pie. So much so that when one
>> disappointed gentleman was told that there was none left, he asked my
>> mom to go in back and check in the kitchen, in the back of the fridge,
>> onnacounta you just might find a slice that somebody saved out to take
>> home (!!).
>
> It seems to me, I used to have a recipe for pecan pie bars/squares,
> but I'm not finding it anywhere. That would be a great way to serve
> pecan pie to a crowd. Does anyone have a recipe like this?
>
> Carol, who is a crowd
>



How about these? Rusty from Md


Pecan Pie Bars

2/3 cup granulated sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2/3 cup packed brown sugar
1/2 cup corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
3 eggs
1 cup coarsely chopped pecans
Semisweet chocolate chips, melted, if desired

Lightly grease bottom and sides of 13x9" pan with shortening or spray
with cooking spray. In large bowl, mix granulated sugar, butter and 1
tsp vanilla. Stir in flour. Press dough in bottom and 1/2" up sides of
pan. Bake at 350F for 15 to 17 minutes or until edges are light brown.
Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 tsp
vanilla, salt and eggs with spoon. Stir in pecans. Pour over crust.
Bake 25 to 30 minutes or until set. Loosen edges from sides of pan
while warm. Cool completely, about 1 hour. For bars, cut into 9 rows
by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on
waxed paper to dry.

On Thu, 16 Apr 2009 19:57:54 -0400, Rusty > wrote:

> How about these? Rusty from Md
>
>
> Pecan Pie Bars
>
> 2/3 cup granulated sugar
> 1/2 cup butter, softened
> 1 teaspoon vanilla extract
> 1 1/2 cups all-purpose flour
> 2/3 cup packed brown sugar
> 1/2 cup corn syrup
> 1 teaspoon vanilla extract
> 1/4 teaspoon salt
> 3 eggs
> 1 cup coarsely chopped pecans
> Semisweet chocolate chips, melted, if desired
>
>Lightly grease bottom and sides of 13x9" pan with shortening or spray
>with cooking spray. In large bowl, mix granulated sugar, butter and 1
>tsp vanilla. Stir in flour. Press dough in bottom and 1/2" up sides of
>pan. Bake at 350F for 15 to 17 minutes or until edges are light brown.
> Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 tsp
>vanilla, salt and eggs with spoon. Stir in pecans. Pour over crust.
>Bake 25 to 30 minutes or until set. Loosen edges from sides of pan
>while warm. Cool completely, about 1 hour. For bars, cut into 9 rows
>by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on
>waxed paper to dry.

Thank you very much, Rusty! The chocolate thing never would have
occurred to me, but it sounds like a nice twist!

Carol

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Change "invalid" to JamesBond's agent number to reply.

On Thu, 16 Apr 2009 19:07:41 -0500, Damsel in dis Dress
> wrote:

> Pecan Pie Bars
>>
>> 2/3 cup granulated sugar
>> 1/2 cup butter, softened
>> 1 teaspoon vanilla extract
>> 1 1/2 cups all-purpose flour
>> 2/3 cup packed brown sugar
>> 1/2 cup corn syrup
>> 1 teaspoon vanilla extract
>> 1/4 teaspoon salt
>> 3 eggs
>> 1 cup coarsely chopped pecans
>> Semisweet chocolate chips, melted, if desired
>>
>>Lightly grease bottom and sides of 13x9" pan with shortening or spray
>>with cooking spray. In large bowl, mix granulated sugar, butter and 1
>>tsp vanilla. Stir in flour. Press dough in bottom and 1/2" up sides of
>>pan. Bake at 350F for 15 to 17 minutes or until edges are light brown.
>> Meanwhile, in medium bowl, beat brown sugar, corn syrup, 1 tsp
>>vanilla, salt and eggs with spoon. Stir in pecans. Pour over crust.
>>Bake 25 to 30 minutes or until set. Loosen edges from sides of pan
>>while warm. Cool completely, about 1 hour. For bars, cut into 9 rows
>>by 4 rows. Dip 1 end of each bar into melted chocolate; lay flat on
>>waxed paper to dry.
>
>Thank you very much, Rusty! The chocolate thing never would have
>occurred to me, but it sounds like a nice twist!


Meet me in the kitchen Carol!!

On Thu, 16 Apr 2009 18:47:30 -0500, Damsel in dis Dress
> wrote:

>On Thu, 16 Apr 2009 15:37:48 -0500, Kathleen
> wrote:
>
>>Anyway, the last time they provided a potluck for some sort of
>>sponsoring local area business group, the absolute hands down favorite
>>dessert was the homemade pecan pie. So much so that when one
>>disappointed gentleman was told that there was none left, he asked my
>>mom to go in back and check in the kitchen, in the back of the fridge,
>>onnacounta you just might find a slice that somebody saved out to take
>>home (!!).
>
>It seems to me, I used to have a recipe for pecan pie bars/squares,
>but I'm not finding it anywhere. That would be a great way to serve
>pecan pie to a crowd. Does anyone have a recipe like this?
>
>Carol, who is a crowd

You will be if you eat too many of these


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butter Pecan Turtle Bars
Categories: Candies, Desserts
Yield: 24 servings

2 c FLOUR
3/4 c LIGHT BROWN SUGAR
1/2 c BUTTER
1 1/2 c PECANS HALVES
1/2 c BROWN SUGAR (ADDITIONAL)
2/3 c BUTTER (ADDITIONAL)
1 1/2 c MILK CHOCOLATE CHIPS

IN A MEDIUM BOWL, COMBINE 1/2 C BUTTER, 3/4 C SUGAR AND FLOUR,
BLENDING UNTIL CRUMBLY. PAT FIRMLY INTO BOTTOMOF 9 X 13" UNGREASED
PAN. SPRINKLE PECAN HALVES OVER THE TOP. IN A SMALL SAUCE PAN,
COMBINE 1/2 C BROWN SUGAR AND 2/3 C BUTTER. COOK OVER MEDIUM HEAT,
STIRRING CONSTANTLY, UNTIL MIXTURE BEGINS TO BOIL. BOIL FOR 1
MINUTE, STIRRING CONSTANTLY. DRIZZLE OVER THE PECAN HALVES AND CRUST.
BAKE IN 350F. OVEN. WHEN DONE SPRINKLE WITH CHOCOLATE CHIPS AND
SPREAD TO COVER PAN AS THEY MELT. COOL BEFORE CUTTING.

http://foodforu.ca

MMMMM





MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan Turtle Bars
Categories: Cookies
Yield: 48 Bars

1 1/2 c All-purpose flour
1 1/2 c Packed brown sugar, divided
1/2 c Butter, softened
1 c Pecan halves
2/3 c Butter
1 c Milk chocolate pieces

Combine flour, 1 cup brown sugar and softened butter in large mixer
bowl. Beat at medium speed of electric mixer 2-3 minutes or until
mixture resembles fine crumbs. Pat mixture evenly onto bottom of
ungreased 13x9" baking pan. Sprinkle pecans evenly over crumb
mixture.

Combine 2/3 cup butter and remaining 1/2 brown sugar in small
saucepan. Cook and stir over medium heat until entire surface is
bubbly. Cook and stir 1/2 to 1 minute more. Pour into pan, spreading
evenly over crust. Bake in 350'F. oven 18-20 minutes or until entire
surface is bubbly. Remove from oven; immediately sprinkle with
chocolate pieces. Let stand 2-3 minutes to sllow chocolate to melt;
use knife to swirl chocolate slightly. Cool completely in pan on
wire
rack. Use sharp knife to cut into 48 bars.

http://foodforu.ca

MMMMM





MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chocolate Pecan Bars
Categories: Bar cookies, Nuts, Chocolate
Yield: 36 servings


1 1/4 c Flour
1/4 c Sugar
1/2 ts Baking powder
1/2 ts Ground cinnamon
1/2 c Margarine; room temp
1 c Pecans; chopped

MMMMM--------------------------TOPPING-------------------------------

1/4 c Margarine
1 oz Semi sweet chocolate square
3 Eggs
1 1/4 c Brown sugar; packed
1 ts Vanilla
Powdered sugar

In large mixer bowl, combine flour, sugar, baking powder, cinnamon
and butter until mixture resembles coarse crumbs. Mix in the pecans.
Press mix into a buttered 13x9" pan. Bake at 350~ for 10 minutes
until golden. Meanwhile, in small saucepan, combine butter and
chocolate. Stir over low heat until the chocolate is melted. Remove
from heat. Add the eggs, brown sugar and vanilla. Mix until blended.
Pour over crust. Return to oven. Bake 20 minutes longer until top is
set. Cool. Dust with powdered sugar. Cut into bars.

http://foodforu.ca

MMMMM

"Lynn from Fargo Ografmorffig" > wrote in message
...
> Dimitri,
>
> Never mind the food, whatever you bring will be delicious. Let's get
> down to brass tacks: what are you singing? First Bass or Second
> Bass?

I can sing most of the Bass range (not basso profundo) but rarely am
comfortable as a baritone

1st was Christmas
2nd Was Scottish & Irish Combined - "Shamrocks & Heather"

This one will be "Ocean themed" about 8 specialty songs ( Tale of the
oyster e.g.) about 10 Gilbert & Sullivan, ending up with a Beach Boys & Jan
& Dean Medley


Dimitri

"Bob Terwilliger" > wrote in message
...
> Dimitri wrote:
>
>> "Sunday the 19th we will meet at 4:00 to practice. We will meet at the
>> Joslyn Center.
> <snip>
>> I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw
>> and
>> an old fashioned Pineapple Upside-down cake w/ whipped Cream
>
> Did you know that the day afterward (April 20) is National Pineapple
> Upside-Down Cake Day?

No I didn't.

ROTF LAMO



>
> The oil&vinegar coleslaw also sounds like a good idea, but I have to say
> that people seem to go wild for that well-circulated recipe for Asian cole
> slaw with fried ramen noodles, e.g.:
>
> Asian Style Cabbage Salad [1]
>
> 1/4 cup rice wine vinegar
> 1/2 teaspoon freshly-ground black pepper
> 2 tablespoons soy sauce
> 1/4 cup sugar
> 1/4 cup safflower oil
> 1 tablespoon sesame oil
> 1/2 cup sesame seeds
> 1/2 cup slivered almonds
> 1 package chicken-flavored ramen noodles
> 1/4 cup butter
> 1 head Napa cabbage
> 4 green onions
>
> Make the dressing: In a small saucepan, heat vinegar, pepper, soy sauce,
> sugar, and safflower oil. Bring the mixture to a boil, let boil for 1
> minute, stirring to dissolve the sugar. Remove the pan from heat and let
> cool. Add the sesame oil.
>
> Cut cabbage into ribbons. Pour dressing over cabbage. Let marinate in the
> refrigerator for at least an hour, or up to a week. Toss every now and
> then
> while marinating.
>
> Put almonds and sesame seeds into a dry skillet over medium heat. Stir
> frequently until toasted. Meanwhile, break ramen into chunks.
>
> Dump out skillet into a bowl. Melt the butter in the skillet, then add the
> ramen, cooking over medium heat until the ramen begin to brown. When
> ramen
> are just beginning to brown, add the seasoning packet from the ramen and
> stir to combine. (You are by no means obliged to use the ENTIRE packet.
> Half the packet seems about right to me.) Remove ramen from skillet with
> a
> slotted spoon and add to seed/nut mixture. If making ahead of time, store
> in an airtight container.
>
> Just before serving, chop the green onions and toss with the cabbage along
> with the crunchy stuff.
>
> NOTES:
> [1] I have no idea who the originator of this recipe was. I got it from
> the
> mother of a friend of mine, but it certainly wasn't her original creation.
> It looks like something out of Family Circle magazine.
>
> [2] If you like, you can add sunflower seeds. Toast them along with the
> almonds and sesame seeds.
>
> Bob


YUM........

"Boron Elgar" > wrote in message
...
> On Thu, 16 Apr 2009 06:45:56 -0700, "Dimitri" >
> wrote:
>
>>
>>
>>"Sunday the 19th we will meet at 4:00 to practice. We will meet at the
>>Joslyn Center.
>>
>>We will have a potluck after practice.
>>
>>Altos - bring a main course that will serve eight that means each
>>individual
>>brings something to serve 8
>>
>>Sopranos - bring salad or appetizer for 8 that means each individual
>>brings
>>something to serve 8
>>
>>Basses - bring desserts for 8 that means each individual brings something
>>to
>>serve 8
>>
>>Tenors we only need about three or four of you to bring bread, rolls
>>,butter
>>
>>If you don't like your assignment bring something else
>>
>>
>>Bring your own table service we do not want to wash dishes
>>
>>
>>We can keep things warm in the oven and things cool in the refrigerator in
>>the kitchen"
>>
>>
>>
>>I'm a Bass.: The Boss is a Soprano.
>>
>>I'll do both. The group is about 80 or so people
>>
>>I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
>>an old fashioned Pineapple Upside-down cake w/ whipped Cream
>>
>>Suggestions?
>>
>>TIA
>>
>>Dimitri
>
>
> I'm jealous. Our chorale never has pot luck. All we have is a vending
> machine that has potato chips and other crunch, voice-attacking
> snacks.
>
> Boron

Suggest one for an extra practice.

:-)

Dimitri

Dimitri wrote:

> This one will be "Ocean themed" about 8 specialty songs ( Tale of the
> oyster e.g.) about 10 Gilbert & Sullivan, ending up with a Beach Boys &
> Jan & Dean Medley

I'm seeing a spin-off here ... "RFC's Got Talent" ... ;-)

Good for you, Dimitri. I love singing. I'm not great, but I find it very
enjoyable and love listening to anyone that has the nerve to get up
there and do it. Makes me all happy inside!

Karaoke anyone?

--Lin (I've got the 60's & 70s standards down)

On Thu, 16 Apr 2009 16:11:04 -0700, Joseph Littleshoes
> wrote:

>
>
>Boron Elgar wrote:
>> On Thu, 16 Apr 2009 06:45:56 -0700, "Dimitri" >

>>
>> I'm jealous. Our chorale never has pot luck.
>
>*chuckle* come to Berkeley you get all the "pot luck" you can handle.

I used to visit my brother there while he was working on his Ph.D many
decades ago, and became quite familiar with the vegetation in that
part of CA.

Boron

On Thu, 16 Apr 2009 17:24:04 -0700, "Dimitri" >
wrote:

>
>"Boron Elgar" > wrote in message
.. .
>> On Thu, 16 Apr 2009 06:45:56 -0700, "Dimitri" >
>> wrote:

>>>I'm a Bass.: The Boss is a Soprano.
>>>
>>>I'll do both. The group is about 80 or so people
>>>
>>>I'm thinking about Original Pantry or O & V (non-Mayo) based Coleslaw and
>>>an old fashioned Pineapple Upside-down cake w/ whipped Cream
>>>
>>>Suggestions?
>>>
>>>TIA
>>>
>>>Dimitri
>>
>>
>> I'm jealous. Our chorale never has pot luck. All we have is a vending
>> machine that has potato chips and other crunch, voice-attacking
>> snacks.
>>
>> Boron
>
>Suggest one for an extra practice.
>
>:-)
>
>Dimitri

Our concert is in 4 weeks. It'd take these guys 6 months to grasp the
idea and get it together. Nice voices, though.


Boron

On Thu, 16 Apr 2009 18:23:23 -0500, Damsel in dis Dress
> wrote:

>On Thu, 16 Apr 2009 12:05:56 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:
>
>>Dimitri,
>>
>>Never mind the food, whatever you bring will be delicious. Let's get
>>down to brass tacks: what are you singing? First Bass or Second
>>Bass? I sang for many many years, but about five or six years ago I
>>got a paralyzed vocal cord. I can still carry a tune but have no
>>volume and my range is shot so I just hum , , , but I hum harmony!
>>Lynn in Fargo
>>Second Alto
>
>People throw the garnishes from their drinks at me when I sing in a
>karaoke bar. There. Food-related post.
>
>Carol

Yippie!!! free fruit salad ;-)

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/15

On Thu, 16 Apr 2009 18:08:31 -0700, koko > wrote:

>On Thu, 16 Apr 2009 18:23:23 -0500, Damsel in dis Dress
> wrote:
>
>>People throw the garnishes from their drinks at me when I sing in a
>>karaoke bar. There. Food-related post.
>
>Yippie!!! free fruit salad ;-)

If only they would throw the olives and cocktail onions separately!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Thu, 16 Apr 2009 18:47:30 -0500, Damsel in dis Dress
> wrote:

>On Thu, 16 Apr 2009 15:37:48 -0500, Kathleen
> wrote:
>
>>Anyway, the last time they provided a potluck for some sort of
>>sponsoring local area business group, the absolute hands down favorite
>>dessert was the homemade pecan pie. So much so that when one
>>disappointed gentleman was told that there was none left, he asked my
>>mom to go in back and check in the kitchen, in the back of the fridge,
>>onnacounta you just might find a slice that somebody saved out to take
>>home (!!).
>
>It seems to me, I used to have a recipe for pecan pie bars/squares,
>but I'm not finding it anywhere. That would be a great way to serve
>pecan pie to a crowd. Does anyone have a recipe like this?
>
>Carol, who is a crowd

Somehow I know this is the one you want.

Lou


PECAN BARS


Taken from Rosie's All-Butter Fresh Cream Sugar-Packed No Holds
Barred Baking Book, by Judy Rosenberg.

Pecan Bars
BASE
1-1/4 c all purpose flour
1/2 c plus 2 T confectioners sugar
10 T unsalted butter, room temp, cut into 10 pieces
1 egg white for glazing
TOPPING
1/2 c (lightly packed) light brown sugar
1/2 c granulated sugar
10 T dark corn syrup
2 large eggs, room temp
1/4 t vanilla extract
pinch salt
3 T unsalted butter, melted
1-1/2 c chopped pecans (I use more)
1. Preheat oven to 350 degrees. Lightly grease 9-inch square pan
with butter or vegetable oil (butter makes it too dark for me).
2. For the base, process the flour and confectioners sugar in a
food processor for several seconds. Add the butter and process until
the dough comes together, 20 to 30 seconds. (If you don't have a food
processor, just rub the butter and the dry ingredients between your
fingers until combined).
3. Pat the dough gently over the bottom of the prepared pan and
push it 1/2 inch up the sides with your thumb. Glaze it with the egg
white: pour the egg white on the dough and tip the pan from side to
side to spread the white over the surface. Pour off the excess.
4. Bake the base on the center oven rack until lightly golden
about 30 minutes (keep your eye on this one). Place the base in the
refrigerator for 15 minutes to cool completely. Keep the oven on.
5. Meanwhile, prepare the topping:
Gently whisk together both sugars, the corn syrup, eggs, vanilla and
salt in a medium sized bowl until blended.
6. Stir in the melted butter, then the nuts. Pour the topping
evenly over the base.
7. Bake until the topping is set and forms a crust, about 50
minutes.
8. Allow the bars to cools for 15 minutes on a rack, then run a
sharp knife around the sides of the pan (this is important if you want
to remove the bars from the pan within your lifetime). Cool the bars
completely and cut into squares. A cleaver or very firm knife works
best.

Thank you most kindly, sir. This one doesn't have chocolate, and the
ones I remember didn't, either. Just seems like a very efficient way
of making and serving pecan pie.

Carol


On Thu, 16 Apr 2009 23:00:13 -0500, Lou Decruss
> wrote:

>Somehow I know this is the one you want.
>
>Lou
>
>
> PECAN BARS
>
>
>Taken from Rosie's All-Butter Fresh Cream Sugar-Packed No Holds
>Barred Baking Book, by Judy Rosenberg.
>
>Pecan Bars
>BASE
>1-1/4 c all purpose flour
>1/2 c plus 2 T confectioners sugar
>10 T unsalted butter, room temp, cut into 10 pieces
>1 egg white for glazing
>TOPPING
>1/2 c (lightly packed) light brown sugar
>1/2 c granulated sugar
>10 T dark corn syrup
>2 large eggs, room temp
>1/4 t vanilla extract
>pinch salt
>3 T unsalted butter, melted
>1-1/2 c chopped pecans (I use more)
>1. Preheat oven to 350 degrees. Lightly grease 9-inch square pan
>with butter or vegetable oil (butter makes it too dark for me).
>2. For the base, process the flour and confectioners sugar in a
>food processor for several seconds. Add the butter and process until
>the dough comes together, 20 to 30 seconds. (If you don't have a food
>processor, just rub the butter and the dry ingredients between your
>fingers until combined).
>3. Pat the dough gently over the bottom of the prepared pan and
>push it 1/2 inch up the sides with your thumb. Glaze it with the egg
>white: pour the egg white on the dough and tip the pan from side to
>side to spread the white over the surface. Pour off the excess.
>4. Bake the base on the center oven rack until lightly golden
>about 30 minutes (keep your eye on this one). Place the base in the
>refrigerator for 15 minutes to cool completely. Keep the oven on.
>5. Meanwhile, prepare the topping:
>Gently whisk together both sugars, the corn syrup, eggs, vanilla and
>salt in a medium sized bowl until blended.
>6. Stir in the melted butter, then the nuts. Pour the topping
>evenly over the base.
>7. Bake until the topping is set and forms a crust, about 50
>minutes.
>8. Allow the bars to cools for 15 minutes on a rack, then run a
>sharp knife around the sides of the pan (this is important if you want
>to remove the bars from the pan within your lifetime). Cool the bars
>completely and cut into squares. A cleaver or very firm knife works
>best.

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Change "invalid" to JamesBond's agent number to reply.

On Thu, 16 Apr 2009 19:18:41 -0500, wrote:

>On Thu, 16 Apr 2009 18:47:30 -0500, Damsel in dis Dress
> wrote:
>
>>On Thu, 16 Apr 2009 15:37:48 -0500, Kathleen
> wrote:
>>
>>>Anyway, the last time they provided a potluck for some sort of
>>>sponsoring local area business group, the absolute hands down favorite
>>>dessert was the homemade pecan pie. So much so that when one
>>>disappointed gentleman was told that there was none left, he asked my
>>>mom to go in back and check in the kitchen, in the back of the fridge,
>>>onnacounta you just might find a slice that somebody saved out to take
>>>home (!!).
>>
>>It seems to me, I used to have a recipe for pecan pie bars/squares,
>>but I'm not finding it anywhere. That would be a great way to serve
>>pecan pie to a crowd. Does anyone have a recipe like this?
>>
>>Carol, who is a crowd
>
>You will be if you eat too many of these

<Snip several recipes for turtle bars>

Thanks muchly! I'd like to try one of the recipes with chocolate at
some point. There are a lot to choose from!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Boron Elgar wrote:
> On Thu, 16 Apr 2009 16:11:04 -0700, Joseph Littleshoes
> > wrote:
>
>
>>
>>Boron Elgar wrote:
>>
>>>On Thu, 16 Apr 2009 06:45:56 -0700, "Dimitri" >
>>
>
>>>I'm jealous. Our chorale never has pot luck.
>>
>>*chuckle* come to Berkeley you get all the "pot luck" you can handle.
>
>
> I used to visit my brother there while he was working on his Ph.D many
> decades ago, and became quite familiar with the vegetation in that
> part of CA.
>
> Boron

http://www.youtube.com/watch?v=NXUW9508uYg
--
J(obligatory emoticonL

On Thu, 16 Apr 2009 23:21:50 -0500, Damsel in dis Dress
> wrote:

>Thank you most kindly, sir. This one doesn't have chocolate, and the
>ones I remember didn't, either. Just seems like a very efficient way
>of making and serving pecan pie.

Ever make Kentucky Derby Pie?


@@@@@ Now You're Cooking! Export Format

Kentucky Derby Pie

desserts, pies

1 cup sugar
1/4 cup flour
2 eggs; beaten
4 oz butter; melted & cooled
1 cup pecans
1 cup chocolate chips
1 teaspoon vanilla
1 pie shell, 9; unbaked

Preheat oven to 350F.

Mix sugar and flour. Add eggs, then butter. Add nuts, chocolate
chips &
vanilla. Pour all into pie shell & bake for 30 minutes. Test with a
toothpick in the center & bake longer if necessary. The pie should be
somewhat chewy.

Yield: 6 servings


** Exported from Now You're Cooking! v5.84 **