Subj : Re: ATK was:Covid
To : Dave Drum
From : Sean Dennis
Date : Fri Jul 22 2022 16:30:04
-=> Dave Drum wrote to Sean Dennis <=-
DD> That makes sense given the presenters. I'd have to have a "special"
DD> pliers for that - if I ate salmon. My regular needle-nose pliers get
DD> used in some outre things.
Same here. I have a semi-decent pair of pliers in my electronics toolkit
but the ones in my regular toolbox have been in some rather shady (and
dirty) places.
DD> I may be an "odd duck" but I'm not fond of many of the oily fish like
DD> salmon or mackerel. I can do bluefish if it's *very* fresh. And, oddly,
DD> I really like trout (salmon's close cousin).
I love salmon. Living on the middle Oregon coast where salmon is plentiful
and cheap spoiled me. My doctors want me to eat more salmon but when it's
$20 a pound and I have $250 a month allotted for food, that is going to have
to wait. I do eat more chicken and am trying to stay away from red meat and
pork for the heart. I haven't had trout much but what I have had has been
delicious. I do not recall knowingly having mackerel.
I love zwieback also but without teeth, trying to eat it or Wasa bread is a
fool's errand:
1/3 c Fine dry bread crumbs or
-finely crushed zwieback
8 oz Pkg cream cheese, softened
3/4 c Cream-style cottage cheese
1/2 c Shredded Swiss cheese
1 tb All-purpose flour
1/4 ts Dried basil, crushed
1/8 ts Garlic powder
2 Eggs
nonstick spray coating dairy sour cream (optional) sliced or slivered
pitted ripe olives, red caviar OR chives (optional) roasted red
papper OR pitted ripe olive cutouts* (optional)
For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick
spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom
and sides to coat. Shake pans to remove excess crumbs. Set aside.
In a small mixer bowl, combine cream cheese, cottage cheese, Swiss
cheese, flour, basil, and garlic powder. Beat with an electric mixer
on medium speed just till fluffy. Add eggs; beat on low speed just
till combined. Do not overbeat.
Fill each crumb-lined muffin cup with 1 tablespoon of the cheese
mixture. Bake in a 375 degree F oven for 15 minutes or till centers
appear set. (Tarts will puff during baking, then deflate as they
cool.) Cool in pans on wire racks for 10 minutes. Remove from pans.
Cool thoroughly on wire racks.
To serve, spread tops with sour cream. Garnish with olives, caviar,
chives, and/or red pepper and olive cut-outs. Makes 24 tarts.
TO REFRIGERATE:
Bake and cool tarts as directed, except do not spread with sour cream
or top with garnish. Cover and chill kin the refrigerator for up to
48 hours. Let tarts stand at room temperature for 30 minutes before
serving. Spread with sour cream and garnish as directed.
TO FREEZE:
Bake and cool tarts as directed, except do not spread with sour cream
or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or
till firm. Transfer to a freezer container or bag. Seal, label, and
place in the freezer. To thaw, let stand, loosely covered, at room
temperature about 2 hours or in the refrigerator overnight. Spread
with sour cream and garnish as directed.
* Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves,
stars, or other decorative shapes out of the roasted red peppers and
pitted ripe olives.
From: THE JOY OF HOLIDAY BAKING, Better Homes and Gardens, 11/90
Posted by: Karin Brewer, Cooking Echo, 6/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... Deja Coup: A feeling that we've overthrown this regime before.
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