Send me your favorite - or you are going to have to put up with Fruitcake!
publisher@flyanglersonline.com
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LadyFisher, Publisher of
FAOL
Printable View
Send me your favorite - or you are going to have to put up with Fruitcake!
publisher@flyanglersonline.com
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LadyFisher, Publisher of
FAOL
Hey Deanna,
I like fruitcake. It puts fat around your heart, add inches to your hips. Cut it small and add some cream cheese frosting, and you can serve it for horsdeovres (sp big time) at Christmas parties. Then after the party, you can tie a rope through the hole and use it for a boat anchor. If you get one for Christmas, you can thank your benefactor for the fishing equipment.
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Life, is the time He gave you to determine where you want to spend eternity.
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Lotech Joe
Deanna,
Christmas is one of the few time when I'll prepare a turkey. Want the menu:
- Turkey with stuffing 'n gravy[/*:m:a356c]
- Jamaican rice 'n peas[/*:m:a356c]
- Roasted brussel sprouts[/*:m:a356c]
- Mashed potatoes (Ren?e does these)[/*:m:a356c]
- Baked Alaska for dessert[/*:m:a356c]
Hey ... I guess that's an idea for an article http://www.flyanglersonline.com/bb/wink.gif
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Christopher Chin, Jonquiere Quebec
[url=http://pages.videotron.com/fcch/:a356c]Fishing the Ste-Marguerite[/url:a356c]
Funny you should mention "baked Alaska" because while much of the country is experiencing record low temperatures, we are having a heat wave!!!
There are only two times a year that I get to have turkey (without much whining that is) Thanksgiving and Christmas... with all the fixin's
Alaskan, LoL!!
33 deg is a heat wave. ... http://www.flyanglersonline.com/bb/smile.gif
We're at about 10 degrees but the wind chill is around -10 http://www.flyanglersonline.com/bb/frown.gif
I just know I'll be thinking of our fellow FAOL'er North of 60 at Christmas when we light up the dessert (We flamb? it with brandy then smother the flames with chocolate sauce http://www.flyanglersonline.com/bb/wink.gif )
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Christopher Chin, Jonquiere Quebec
[url=http://pages.videotron.com/fcch/:e27b4]Fishing the Ste-Marguerite[/url:e27b4]
[This message has been edited by fcch (edited 07 December 2005).]
fcch,
sounds very tasty. Hopefully we will be back to frozen Alaska by Christmas...
I think we hit 42(F)this afternoon with heavy rain. That is about 60 degrees(F)higher than last week!!! Feels like a heat wave. I remember in my younger days when winter hit in October, it stayed until May... any more (maybe because of hairspray, car exhaust and ???) we get a taste of winter, then spring then winter again, then spring....
Chris, sounds like a winner to me - how about sending the recipe and instructions?
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LadyFisher, Publisher of
FAOL
I love fruitcake, the THICK, DARK, SOGGY, FRUIT INFESTED kind with the nuts on top.
Me mouth is watering now, HMMM HMMMM, don't like 'em dry.
Mike
Beef Tenderloin
4-6 lb whole beef tenderloin
1 T celery salt
1 T garlic salt
1 T onion salt
3/4 tsp paprika..I use hot Hungarian
1/4 tsp pepper
1/4 tsp red pepper (cayenne)
1-2 beaten eggs
Combine all spices. Roll tenderloin in beaten egg, covering all sides. Pat spice mixture over entire tenderloin. Place meat in a boat made of heavy duty aluminum foil (I use 2 sheets of HD foil) & be sure to have sides to hold juice. I let the spice rubbed meat sit at room temperature for 30 to 45 minutes before cooking. Cook at 500 degrees for 30 minutes for medium-rare.
DO NOT open oven while cooking!!!
Mike
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This site's about sharing!
These French Confections are a tradition in my family .
They do have enough cholesterol in them to stop your heart . Nothing about them is even remotely healthy so we only have them once a year at Christmas time .
Madeleines
? Cup clarified Butter Lukewarm
2 Eggs
1 Cup sugar
1 cup Cake Flour
? teaspoon Rum or Brandy flavour
1 teaspoon Vanilla
Method
Heat until lukewarm in the top of a double boiler
2 eggs and one cup of sugar
Stir constantly . Remove from heat and beat till thick but light and creamy Incorporating as much air as possible . Cool , then sift and gradually add in the flour . Add the melted butter and ? tablespoon of rum flavour and vanilla .
Place in Madeleine tins or Muffin tins . (if using muffin tins pour about ? inch deep on bottom of tin .
Bake in 350f Oven till golden cool before eating , they are actually a little better the next day .