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**REQUESTS from Sunday, May 23, 2004**

Punch made with tea
Lamb Shanks
tres leches

~~~~~~~~~

From:
Subject: punch request

I am helping out at a friends wedding shower this weekend and I need to
find
a quick and easy recipe for some punch. I am open to any suggestions
anyone
has, but the bride has also "mentioned" that she's had a punch made with
lipton
instant tea mix (but I have had no luck in finding it!).

Thanks in advance!!

Brandi

~~~~~~~~~

From: uter (Lallia)
Date: 23 May 2004 02:47:00 GMT
Subject: Lamb Shanks

any and all suggestions welcomed. tia ;-)

Lallia

~~~~~~~~~

From: (Michael Chiu)
Subject: tres leches attempt
Date: Sun, 23 May 2004 06:21:14 GMT

I'm making tres leches for the first time, and so far I've just baked my
cake. It didn't come out nearly as tall as I would have liked, but that's
probably because I did a poor job with the egg whites. I don't own a mixer
or a whisk surprisingly, so I had to use my stick blender. I couldn't get
the whites to form the peaks that it mentioned. Oh well.

Other than that, I am pleased. I cut off a corner and looked at it, and it
looks like it'll do the job. My favorite restaurant's tres leches' cake
was spongier and less dense than mine. However, mine didn't turn out like
a cake, so I at least achieved that. It looks like it'll be able to absorb
a good deal of the milk mixture without being overly soggy.

So, that leads to my question ... What is a suggested ratio of the 3
"milks". I have evaporated milk, condensed milk, and "crema caciaue" at
the recommendation of a houston.eats reader. The crema hopefully is
similar to heavy cream because it's replacing the heavy cream I read about
in other recipes.

Thanks,
Mike

~~~~~~~~~

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