Ruth Haffly wrote to Dave Drum <=-

That I had never heard of. Got an advert from Hot Paella, a site/store
I use for cooking stuff originating in the Iberian Peninsula. There
was a recipe and little history lesson in the advert.

"Rosco de Reyes (Ring of the Kings) is a sweet bread filled/covered
with glace fruits, sugar and often whipped cream. Inside the Rosco de Reyes is hidden a small toy baby which will bring luck in the coming
year to whoever finds it. It is traditionally served at Di'a de los
Reyes (Day of the Kings) Parties."

And now we know where the Mardi Gras "King Cake" tradition may have started.

Sounds logical.

In Spain, Mexico, and other Latin American countries, Jan. 6 is
"Dia de los Tres Reyes Magos.

In the U.S., it's called Three Kings Day.

It is founded upon the Biblical story of three kings who followed the North Star to Bethlehem to bring offerings and gifts to baby Jesus as
a celebration of his birth.

And the only place I've seen any discussion or mention os 06 Jan and the
Magi has been in the comix in my newspaper.

A couple of points here. 1) the Bible doesn't give the number of magi (wise men, sages, possibly kings) that brought the gifts/offerings to Jesus. They probably arrived well after His birth as the Bible records that they came to "a house where the young child was" (not infant).
2) not sure if it was the North Star or some other celestial object, astronomers are still trying to figure out just what was in the sky in that timeframe and would act as a "guide".

I'll not go into other theological discussions here, just pointing out
a few common misinterpretations.

Much of that book was oral history before being written down. And people
tend to take a good story and "make it better".

There are many ways to celebrate Three Kings Day, including
exchanging gifts and cooking traditional foods such as entremeses appetizers, cochinillo asado (roasted sucking pig), fresh seafood
and Cava, a traditionally Spanish champagne."

Sounds good to me, especially the seafood.

That paragraph was lifted in its entirety from the e-mail I took the
recipe from. Hence the quotation marks. MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: King Cake (Traditional New Orleans Recipe)
Categories: Cakes, Icing, Desserts, Citrus
Yield: 12 Servings

1/2 c Warm water (110 - 115ºF)
2 Packets active dry yeast
1/2 c + 1 ts sugar
3 1/2 c (to 4 1/2 c)flour; unsifted
1 ts Nutmeg
2 ts Salt
1 ts Lemon zest
1/2 c Warm milk
5 lg Egg yolks
1/4 lb Butter; in slices, softened
+=PLUS=+
2 tb Softened butter
1 lg Egg; slightly beaten
+=WITH=+
1 tb Milk
1 ts Cinnamon
1 (1") plastic baby doll;
+=OR=+
1 Golden ring
+=OR=+
1 Gold coloured bead
+=OR=+
1 Coin

MMMMM---------------------------ICING--------------------------------
3 c Confectioners sugar
1/4 c Lemon juice
3 tb (to 6 tb) water

MMMMM-----------------------COLORED SUGARS----------------------------
Green, purple, & yellow
- paste food colouring
12 tb Sugar

Pour the warm water into a small shallow bowl, and sprinkle
yeast and 2 teaspoons sugar into it. Allow the yeast and
sugar to rest for three minutes then mix thoroughly. Set
bowl in a warm place for ten minutes, or until yeast bubbles
up and mixture almost doubles in volume. Combine 3 1/2 cups
of flour, remaining sugar, nutmeg and salt, and sift into a
large mixing bowl. Stir in lemon zest. Separate center of
mixture to form a hole and pour in yeast mixture and milk.
Add egg yolks and, using a wooden spoon, slowly combine dry
ingredients into the yeast/milk mixture. When mixture is
smooth, beat in 8 tablespoons butter (1 tablespoon at a
time) and continue to beat 2 minutes, or until dough can be
formed into a medium-soft ball.

Place ball of dough on a lightly floured surface and knead
like bread. While kneading, sprinkle up to 1 cup more of
flour (1 tablespoon at a time) over the dough. When dough is
no longer sticky, knead 10 minutes more until shiny and
elastic.

Using a pastry brush, coat the inside of a large bowl evenly
with one tablespoon softened butter. Place dough ball in the
bowl and rotate until the entire surface is buttered. Cover
bowl with a moderately thick kitchen towel and place in a
draft-free spot for about 1 1/2 hours, or until the dough
doubles in volume. Using a pastry brush, coat a large baking
sheet with one tablespoon of butter and set aside.

Remove dough from bowl and place on lightly floured surface.
Using your fist, punch dough down forcefully. Sprinkle
cinnamon over the top, pat and shake dough into a cylinder.
Twist dough to form a curled cylinder and loop cylinder onto
the buttered baking sheet. Pinch the ends together to
complete the circle. Cover dough with towel and set it in
draft-free spot for 45 minutes, or until the circle of dough
doubles in volume. Pre-heat oven to 375ºF.

Brush top and sides of cake with egg wash and bake on middle
rack of oven for 25 to 35 minutes until golden brown. Place
cake on wire rack to cool. If desired, you can hide the
baby/ring/coin/bead in the cake at this time.

Make the Coloured Sugars: Squeeze a dot of green paste in
palm of hand. Sprinkle 2 tablespoons sugar over the paste
and rub together quickly. Place this mixture on wax paper
and wash hands to remove color. Repeat process for other 2
colors. Place aside.

Make the Icing: Combine sugar, lemon juice and 3 tablespoons
water until smooth. If icing is too stiff, add more water
until spreadable. Spread icing over top of cake. Immediately
sprinkle the colored sugars in individual rows consisting of
about 2 rows of green, purple and yellow.

Cake is served in 2" - 3" pieces.

From: http://www.mardigrasday.com

Uncle Dirty Dave's Archives

MMMMM



... I'm not loafing, I'm doing research on inertia.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

"Rosco de Reyes (Ring of the Kings) is a sweet bread filled/covered
with glace fruits, sugar and often whipped cream. Inside the Rosco de Reyes is hidden a small toy baby which will bring luck in the coming
year to whoever finds it. It is traditionally served at Di'a de los
Reyes (Day of the Kings) Parties."

And now we know where the Mardi Gras "King Cake" tradition may have started.

Sounds logical.

In Spain, Mexico, and other Latin American countries, Jan. 6 is
"Dia de los Tres Reyes Magos.

In the U.S., it's called Three Kings Day.

It is founded upon the Biblical story of three kings who followed the North Star to Bethlehem to bring offerings and gifts to baby Jesus as
a celebration of his birth.

And the only place I've seen any discussion or mention os 06 Jan and
the Magi has been in the comix in my newspaper.

A couple of points here. 1) the Bible doesn't give the number of magi (wise men, sages, possibly kings) that brought the gifts/offerings to Jesus. They probably arrived well after His birth as the Bible records that they came to "a house where the young child was" (not infant).
2) not sure if it was the North Star or some other celestial object, astronomers are still trying to figure out just what was in the sky in that timeframe and would act as a "guide".

I'll not go into other theological discussions here, just pointing out
a few common misinterpretations.

Much of that book was oral history before being written down. And
people tend to take a good story and "make it better".

I'll not say anything more but my theology is somewhat different.

There are many ways to celebrate Three Kings Day, including
exchanging gifts and cooking traditional foods such as entremeses appetizers, cochinillo asado (roasted sucking pig), fresh seafood
and Cava, a traditionally Spanish champagne."

Sounds good to me, especially the seafood.

That paragraph was lifted in its entirety from the e-mail I took the recipe from. Hence the quotation marks. MMMMM----- Recipe via
Meal-Master (tm) v8.06

So I question theirs, not yours.

Make the Coloured Sugars: Squeeze a dot of green paste in
palm of hand. Sprinkle 2 tablespoons sugar over the paste
and rub together quickly. Place this mixture on wax paper
and wash hands to remove color. Repeat process for other 2

Easier just to buy the colored sugar; I've seen it for sale.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I'll not go into other theological discussions here, just pointing out
a few common misinterpretations.

Much of that book was oral history before being written down. And
people tend to take a good story and "make it better".

I'll not say anything more but my theology is somewhat different.

One god. A gazillion versions.

There are many ways to celebrate Three Kings Day, including
exchanging gifts and cooking traditional foods such as entremeses appetizers, cochinillo asado (roasted sucking pig), fresh seafood
and Cava, a traditionally Spanish champagne."

Sounds good to me, especially the seafood.

That paragraph was lifted in its entirety from the e-mail I took the recipe from. Hence the quotation marks. MMMMM----- Recipe via
Meal-Master (tm) v8.06

So I question theirs, not yours.

Make the Coloured Sugars: Squeeze a dot of green paste in
palm of hand. Sprinkle 2 tablespoons sugar over the paste
and rub together quickly. Place this mixture on wax paper
and wash hands to remove color. Repeat process for other 2

Easier just to buy the colored sugar; I've seen it for sale.

But nice to know if you've none on hand and it's a long trudge to the
market. Just remember not to use Red Dye #3 as it has been declared
a carcinogen and is to be banned in USA.

Mr? I'm more likely to have multi-coloured "sprinkles" on hand.

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

Title: Copycat Lofthouse Cookies
Categories: Cookies, Snacks, Dairy
Yield: 17 servings

6 c A-P flour
1 ts Baking soda
1 ts Baking powder
1/2 ts Salt
1 c Unsalted butter; room temp
2 c Granulated sugar
3 lg Eggs
1 ts Vanilla extract
1 1/2 c Full-fat sour cream

MMMMM--------------------------FROSTING-------------------------------
1 c Unsalted butter; room temp
1 ts Vanilla extract
4 c Confectioners' sugar
pn Salt
4 tb Heavy whipping cream
Food coloring
Colorful sprinkles

In a medium bowl whisk together the flour, baking soda,
baking powder and salt. Set aside.

In the bowl of a stand mixer with the paddle attachment,
cream together the butter and granulated sugar at medium
speed until light and fluffy, about 3-4 minutes. Scrape
down the sides of the bowl with a rubber spatula as
needed.

Add the eggs, one at a time, beating until each is
incorporated.

Add the vanilla and sour cream and beat at low speed
until just combined. Step 3: Add the dry ingredients

Add in the dry ingredients and beat at low speed until
just combined, scraping down the bowl as needed. Dough
will be slightly sticky.

Divide the dough into two sections and flatten into
rectangles about 1-1/2 inches thick, then wrap with
plastic wrap. Chill in the refrigerator overnight or at
least two hours until firm. Don’t skip this step—it’s
important to chill cookie dough.

Set the oven @ 425ºF/218ºC.

Line large baking sheets with parchment paper and set
aside.

Flour the countertop and the top of the dough. With a
rolling pin, roll the dough out to 1/4" thickness. Using
a 3" round cookie cutter, cut out circles and transfer
to a baking sheet.

Alternatively, divide the dough into equal parts, around
the size of golf balls. Place the dough balls onto the
baking sheet and flatten slightly.

Bake for 7 minutes, until pale golden. Immediately
transfer cookies to a wire rack to cool. Cool cookies
completely before frosting.

In the bowl of a stand mixer fitted with the paddle
attachment, cream together the butter and vanilla.
Slowly beat in the powdered sugar and a pinch of salt.

Once smooth and creamy, add in heavy cream, 1 tablespoon
at a time until you reach the desired consistency. Beat
at medium-high speed for 1-2 minutes until light and
fluffy. If desired, add food coloring and beat until
combined.

Once cookies are completely cooled, frost and add
sprinkles. You can also try different edible
decorations!

Allow the frosting to set before storing. In an airtight
container, gently place the cookies and divide layers
with waxed paper. You can also store cookies in a single
layer in a zip-close bag. Cookies will last for 1 week
if stored properly. You can also freeze the cookies,
thawing them in the refrigerator when needed.

April Preisler, Auburn, Californica

Makes: 17 cookies

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

... Nothing cures insomnia like the realization that it's time to get up.
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I'll not go into other theological discussions here, just pointing out
a few common misinterpretations.

Much of that book was oral history before being written down. And
people tend to take a good story and "make it better".

I'll not say anything more but my theology is somewhat different.

One god. A gazillion versions.

According to some folks, everything is a god.

There are many ways to celebrate Three Kings Day, including
exchanging gifts and cooking traditional foods such as entremeses appetizers, cochinillo asado (roasted sucking pig), fresh seafood
and Cava, a traditionally Spanish champagne."

Sounds good to me, especially the seafood.

That paragraph was lifted in its entirety from the e-mail I took the recipe from. Hence the quotation marks. MMMMM----- Recipe via
Meal-Master (tm) v8.06

So I question theirs, not yours.

Make the Coloured Sugars: Squeeze a dot of green paste in
palm of hand. Sprinkle 2 tablespoons sugar over the paste
and rub together quickly. Place this mixture on wax paper
and wash hands to remove color. Repeat process for other 2

Easier just to buy the colored sugar; I've seen it for sale.

But nice to know if you've none on hand and it's a long trudge to the market. Just remember not to use Red Dye #3 as it has been declared
a carcinogen and is to be banned in USA.

True, especially if bad weather is set to move in. We were out picking
up some groceries (and supplies to cook for the Legion tomorrow) this afternoon. Weather is supposed to move in (not sure if it will be snow,
ice, rain or what) on Friday so everybody is out stocking up.

Mr? I'm more likely to have multi-coloured "sprinkles" on hand.

I don't really keep much of anything like that on hand.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I'll not go into other theological discussions here, just pointing
out a few common misinterpretations.

Much of that book was oral history before being written down. And
people tend to take a good story and "make it better".

I'll not say anything more but my theology is somewhat different.

One god. A gazillion versions.

According to some folks, everything is a god.

Or a devil.

8<----- ELIDE ----->8

Easier just to buy the colored sugar; I've seen it for sale.

But nice to know if you've none on hand and it's a long trudge to the market. Just remember not to use Red Dye #3 as it has been declared
a carcinogen and is to be banned in USA.

True, especially if bad weather is set to move in. We were out picking
up some groceries (and supplies to cook for the Legion tomorrow) this afternoon. Weather is supposed to move in (not sure if it will be snow, ice, rain or what) on Friday so everybody is out stocking up.

According to the weather maps I've seen and the news items I've read
there is a major system coming your way from Texas. Be sure to thank
them properly after you dig out. Bv)=

Mr? I'm more likely to have multi-coloured "sprinkles" on hand.

I don't really keep much of anything like that on hand.

I don't either. But there's already a half-jar of them left over from a
batch of birthday cupcakes I made some time ago. They don't spoil and
there's no "use-by" date on the jar. Bv)=

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

Title: Apricot Filled Sugar Cookies
Categories: Cookies, Snacks, Fruits
Yield: 24 Cookies

1 c Sugar
1/2 c Butter
2 tb Milk
1 lg Egg
2 1/2 c Flour
1/2 ts Baking Soda
1/4 ts Nutmeg
12 ts Apricot jam *
Granulated sugar/sprinkles
- to dust tops of cookies

Mix all together except filling to make a soft dough.

Roll out 1/8" thick and cut out 48 3" round cookies.

Place 1/2 ts of filling on the top of 24 rounds. Cover
each with another round, crimp edges and make a slit on
top. Or use a donut cutter to make the top layer.

Bake 10-12 minutes in a 375ºF/190ºC oven.

* You can use *ANY* flavour jam or marmalade in these
cookies. Cookies can be baked soft or crisp by varying
time in the oven.

Makes 24 cookie sandwiches.

Source: "The Yankee Kitchen" 04-02-93

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... If god had meant us to vote she would have given us candidates.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)

Hi Dave,

Easier just to buy the colored sugar; I've seen it for sale.

But nice to know if you've none on hand and it's a long trudge to the market. Just remember not to use Red Dye #3 as it has been declared
a carcinogen and is to be banned in USA.

True, especially if bad weather is set to move in. We were out picking
up some groceries (and supplies to cook for the Legion tomorrow) this afternoon. Weather is supposed to move in (not sure if it will be snow, ice, rain or what) on Friday so everybody is out stocking up.

According to the weather maps I've seen and the news items I've read
there is a major system coming your way from Texas. Be sure to thank
them properly after you dig out. Bv)=

I know, it's 3 pm, no snow yet but it's not too far away. Not sure how
much of each we're going to get but we're going to get several inches, combined, of nasty weather. Not the 18" of snow we got in Swansboro,
first week end of March, 1980, but the sleet, ice and or freezing rain
will be rough. Then it'll thaw during the day, refreeze at night for
several days which will create black ice.

Mr? I'm more likely to have multi-coloured "sprinkles" on hand.

I don't really keep much of anything like that on hand.

I don't either. But there's already a half-jar of them left over from
a batch of birthday cupcakes I made some time ago. They don't spoil
and
there's no "use-by" date on the jar. Bv)=

I've got a partila jar of Christmas sprinkles I picked up for half price
at the post Christmas clear out at Wal-Mart a few years back. Used some
of them for something but need to do some baking so I can sprinkle a few
more on the icing. (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

According to the weather maps I've seen and the news items I've read
there is a major system coming your way from Texas. Be sure to thank
them properly after you dig out. Bv)=

I know, it's 3 pm, no snow yet but it's not too far away. Not sure how much of each we're going to get but we're going to get several inches, combined, of nasty weather. Not the 18" of snow we got in Swansboro,
first week end of March, 1980, but the sleet, ice and or freezing rain will be rough. Then it'll thaw during the day, refreeze at night for several days which will create black ice.

And most people in your area won't have extensive experience with really
slick roads. And those who do may be "out of practice". I've never (so
far - touches wood) had a slick roads wreck. But then I try to keep my
head on my shoulders, not up my ... never mind.

8<----- SWITCH ----->8

Mr? I'm more likely to have multi-coloured "sprinkles" on hand.

I don't really keep much of anything like that on hand.

I don't either. But there's already a half-jar of them left over from
a batch of birthday cupcakes I made some time ago. They don't spoil
and
there's no "use-by" date on the jar. Bv)=

I've got a partila jar of Christmas sprinkles I picked up for half
price at the post Christmas clear out at Wal-Mart a few years back.
Used some of them for something but need to do some baking so I can sprinkle a few more on the icing. (G)

That's the best way to stock up on "seasonal" merch that useful elsewhere/ when. Hit the after holiday clearance and save big-time. Especially on
stuff that'n not perishable - or can be frozen.

Going to make this for supper tonight. Then see how well the leftover
keep ........

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

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

8 oz Uncooked linguine or
- spaghetti
1 c Broccoli florets; frozen
2 tb Butter
1 lb Tail-off cooked shrimp
10 3/4 oz Can cream of mushroom soup;
- undiluted
1/2 c Whole milk or Half & Half
1/2 c Grated Parmesan cheese; plus
- more to sprinkle at table
1/4 ts Pepper

Cook linguine according to package directions. Add
broccoli to cooking water for the last 4 minutes of
cooking time; drain.

In a medium skillet, over med-high heat, melt butter.
Add shrimp and heat, stirring, until shrimp are heated
through. Add soup, milk, cheese, pepper & the linguine
mixture. Heat through, stirring occasionally.

Serve with additional cheese.

Makes 4 servings

Uncle Dirty Dave's Kitchen

MMMMM

... I Have a Degree in Liberal Arts -- Do You Want Fries With That?
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I know, it's 3 pm, no snow yet but it's not too far away. Not sure how much of each we're going to get but we're going to get several inches, combined, of nasty weather. Not the 18" of snow we got in Swansboro,
first week end of March, 1980, but the sleet, ice and or freezing rain will be rough. Then it'll thaw during the day, refreeze at night for several days which will create black ice.

And most people in your area won't have extensive experience with
really slick roads. And those who do may be "out of practice". I've
never (so
far - touches wood) had a slick roads wreck. But then I try to keep my head on my shoulders, not up my ... never mind.

We had freezing rain starting around 4:30, then it turned to snow
briefly (got maybe an inch) and back to freezing rain before turning to
just rain. Still some slick spots in shaded areas but today was sunny
with a high of 43.7.

8<----- SWITCH ----->8

a batch of birthday cupcakes I made some time ago. They don't spoil
and there's no "use-by" date on the jar. Bv)=

I've got a partila jar of Christmas sprinkles I picked up for half
price at the post Christmas clear out at Wal-Mart a few years back.
Used some of them for something but need to do some baking so I can sprinkle a few more on the icing. (G)

That's the best way to stock up on "seasonal" merch that useful
elsewhere/ when. Hit the after holiday clearance and save big-time. Especially on stuff that'n not perishable - or can be frozen.

True, if you can do it and remember where/when you stashed it. I got a pre-Christmas sweatshirt at Sam's Club just after Christmas, set aside
for next Christmas season.

Going to make this for supper tonight. Then see how well the leftover
keep ........

Title: Shrimp & Broccoli (sort of) Alfredo
Categories: Seafood, Sauces, Pasta, Cheese
Yield: 4 Servings

Looks good, leftovers should keep a few days. Steve cooked for the
Legion last Thursday, didn't have much of a turnout so had a lot of left
overs. Yesterday we froze a lot of pulled pork in meal size bags and
canned 4 pints of "baked" beans. Good eating over the winter.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... You learn something useless every day.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)