Subj : Re: yogurt
To : Ruth Haffly
From : Dale Shipp
Date : Sat Aug 13 2022 00:43:00
-=> On 08-11-22 12:07, Ruth Haffly <=-
-=> spoke to Jim Weller about yogurt <=-
RH> Years ago we used to make our own yogurt, actually as recently as when
RH> we lived in HI, in the early 2000s. Then a lot of the jar lids
RH> (plastic) deteriorated to not useable, broke some jars, etc and we got
RH> rid of the yogurt incubator. But, there were times I would dump a
RH> couple of jars into muslin, tie it onto a cupboard door handle and set
RH> a bowl underneath to let it drain for several hours, making my own
RH> greek yogurt of yogurt "cream cheese".
Do the two of you still make your own keefir?
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Vidalia Onion Pie
Categories: Testing
Yield: 4 Servings
1 1/2 c Ritz cracker crumbs
6 tb Butter melted
2 c Vidalia onions thinly sliced
2 tb Butter
2 ea Lg eggs
1/2 c Sour cream
1/2 ts Salt
1 ds Black pepper
1/2 c Grated sharp cheddar cheese
Preheat oven to 350
Place ritz crackers in blender to make crumbs. (1/2 sleeve for half
recipe)
Mix cracker crumbs with the melted butter and press the mixture
into an 8 inch pie pan (3 cup round pryex bowl for 1/2 recipe)
In small frying pan saute onions with 2 tb butter umtil clear but not
brown. Remove the pan for the stove and set aside. Do not drain the
cooked onions.
In medium mixing bowl, beat the eggs and sour cream salt and pepper.
Fold in the onions along with the juices from the pan. Spoon the
mixture into the pie crust.
Sprinkle cheese and paprika over the onion mixture along with a few
green chives if desired.
Bake for 35 minutes or until set.
Test by inserting a clean knife. If the knife comes out clean the
pie is done.
Can be served warm, at room temperature, or cold.
Variation of signature recipe of Meri Ress, ehow.com.
Testing cutting in half and using pryex bowl.
MMMMM
... Shipwrecked in Silver Spring, Maryland. 00:45:58, 13 Aug 2022
___ Blue Wave/DOS v2.30
