OTOH we've never had a hangover, either of us.

That's because you're both teetotalers. I'm not. Altho I don't imbibe
as much as I did when I wore a younger man's clothes.

We've had occaisional small amounts of drinks but have had the sense to stop well before they would affect us. We're using small amounts of red
or white wine in cooking from time to time also, just as an interesting flavor note--a splash of red works well in beef stew.

I stand (sit actually) corrected. You have quibbled over beer/wine/
booze as an ingredient so much over the years we've both been on the
echo that I made an assumption. And we both know what "assume" does.

My grandmother used to act scandalised when she had the sip of wine
at Sunday communuin in her church. But she kept a bottle of Chrisyain
Brothers brandy in her pantry for use in cooking. Bv)=

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

Title: Johnny Bull (Suet) Pudding
Categories: Puddings, Beef, Fruits, Desserts, Sauces
Yield: 4 Servings

1 c Chopped kidney suet
3 c Flour
2 ts Baking powder
3 lg Eggs
1 c Sugar
2 c Cooked raisins
1 ts (ea) ground ginger, cinnamon
- allspice
1/2 ts Ground cloves
2 c Milk

MMMMM------------------------LEMON SAUCE-----------------------------
1/2 c Sugar
1 tb Flour
1 ts Butter
Juice of 1 lemon
Grated rind of half lemon
pn Salt
1 c Water

MMMMM--------------------BRANDY (HARD) SAUCE-------------------------
1 c Water
2 tb Corn Starch
2 tb Butter
1/2 c Sugar
1 ts Nutmeg
1/4 c Brandy
1 ts Real Vanilla

Mix 1 cup flour and suet together with hands until all
strings are worked out of suet. Cream sugar and eggs
together. Sift flour, baking powder & spices together.
Add to creamed mixture and alternate with milk and
flour/suet. Last, add raisins and mix well. Place in a
cloth bag and steam over hot water for 3 hours. Serve
with sauce.

MAKE THE LEMON SAUCE: Mix all ingredients together and
cook a few moments. Pour over pudding.

MAKE THE HARD SAUCE: Mix dry ingredients and then stir
them into a cup of boiling water. Boil for 5 minutes and
then add butter, brandy, and vanilla.

Serve hot over mince pie, gingerbread or plum pudding.

From: My Grandmother's Kitchen

Uncle Dirty Dave's Kitchen

MMMMM

... Eat prunes for that "get up and go" feeling!
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Hi Dave,

We've had occaisional small amounts of drinks but have had the sense to stop well before they would affect us. We're using small amounts of red
or white wine in cooking from time to time also, just as an interesting flavor note--a splash of red works well in beef stew.

I stand (sit actually) corrected. You have quibbled over beer/wine/
booze as an ingredient so much over the years we've both been on the
echo that I made an assumption. And we both know what "assume" does.

A few years ago we started trying small amounts of it in cooking. Still
don't drink it tho.

My grandmother used to act scandalised when she had the sip of wine
at Sunday communuin in her church. But she kept a bottle of Chrisyain Brothers brandy in her pantry for use in cooking. Bv)=

We use grape juice for communion. The church we were members of when we
were first married used wine but after that we've been members of
Southern Baptist congregations. Joined a small SBC church in California
when Steve was in language school, liked what they stood for (a few
minor side disagreemenst but nothing serious) and have stayed with them
ever since.


---
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.

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