Oriental grocery stores
 

On Mon, 08 Jun 2009 09:48:29 -0400, Jean B. wrote:

> James Silverton wrote:
>>
>> There are many types of sherry from extremely light colored and dry Fino
>> to sweet brown Cream Sherry. I've used the very driest in Chinese and
>> Japanese cooking for a long time and haven't noticed much difference
>> from rice "wine". Cream sherry would be much more likely to add an extra
>> flavor.
>>
> I used dry--maybe not the driest. Using cream sherry sounds ugsome!

inadvisable to say the least.

your pal,
blake

Easy Peasy Trifle
 

There was a discussion in March about Trifle, and it sounded
delicious.

This is my Mum's recipe, and it's very quick and easy to make. Usually
gets rave reviews.

Ingedients:

Sponge cake or substitute***
Rasberry Jello (or your favorite)
Tinned fruit (mixed-fruit, pears, madarin oranges, or whatever)
Bird's Custard
Whipping Cream

Use a deep ten or twelve inch bowl
Line the bottom of the bowl with sponge cake or a substitute.
***Mum sometimes uses "TastyCake Jelly Krimpits" (a whole box).

[Option here; you can drizzle a little sherry wine or liquer over the
sponge cake]

Drain juice from tinned fruit - save for jello.
Put fruit on top of the sponge cake ( cover completely)

Make jello using 1 cup hot water and 1 cup fruit juice
Pour over fruit, covering completely

Allow to set in fridge

Prepare Bird's Custard to a thick consistency and pour on top of jello
after it has set.

Allow to set again.

Top with real whipping cream and whatever decorations you want.

Very, very sweet.
--
mad