Hi A*s ... A sultana is a pale yellow dry seedless grape used for raisens and wine. You should be able to find it next to the box of dark raisens ... just look for the picture of yellow raisens. They are very good. A subtle difference. Capsicum is a generic name for pepper plants and can be sweet or hot. Remember Capsaicin (a derivative of capsicum) is the main ingredient in the many authritis ointments rubbed on sore joints. You can tell because they warn you not to rub your eyes until after you wash your hands thoroughly. So whether it's a Bell Pepper or a Habanero, you're eating capsicum, but the real health benefits come from the hotties. Pine nuts are not at all difficult to find. Let your fingers do the walking. However, also look for pinon nuts for they are one and the same. The last I bought was in a plastic bag about 3"x 4" and an 1" thick. If you find you have to buy more than needed, they freeze well. Roast as many as needed and freeze the rest of the raw ones. If you roast all, you can keep them in a jar in the fridge and use in salads, breads or even toss a handful as you mix a meatloaf. If you have a good grocery store, look near the real Mexican food ingredients. If the grocer won't order them for you and all else fails, go online. As usual, clemi ----- Original Message ----- From: "Fount Armstrong" <farmstrong3@cfl.rr.com> To: <ARMSTRONG-L@rootsweb.com> Sent: Saturday, February 08, 2003 9:30 AM Subject: Re: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate Trifle > Edie, > Well, I never cease to learn! > I guess raisins will have to do. > Over here a deli just serves sandwiches and such. > Fount > ----- Original Message ----- > From: "Rob and Edie McArthur" <robmc@our.net.au> > To: "Fount Armstrong" <farmstrong3@cfl.rr.com>; <ARMSTRONG-L@rootsweb.com> > Sent: Monday, February 03, 2003 6:02 PM > Subject: Re: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate Trifle > > > > I have just noticed sultanas. I looked into the Pennysylvannia, Dutch > > Cooking book I bought in the USA and not one sultana mentioned in the Cake > > pages. I was so surprised. They are as common as dirt here. I will have > > to find out what dried fruit they are. They are the size between a Raisin > > (dried grape) and currant (black currant. They are a light brown in > colour > > and sweet like the other two and are one of our main ingredients when > making > > cakes. In the dictionary it say a sultans wife or type of raisin. Tht is > > the best I can do. > > You could most likely chop up some raisins and get almost the same affect > or > > again try the deli, they normally specialise in overseas cuisine. > > > > Edie > > ----- Original Message ----- > > From: "Fount Armstrong" <farmstrong3@cfl.rr.com> > > To: <ARMSTRONG-L@rootsweb.com> > > Sent: Tuesday, February 04, 2003 2:41 AM > > Subject: Re: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate > Trifle > > > > > > > OK Edie, > > > What is a Capsicum and what are sultanas? > > > Hey, I eat low fat food so the mayo would just fit in. > > > Next, to find a store that sells pine nuts. > > > I am seeing some strange and wonderful recipes!!! > > > Fount > > > ----- Original Message ----- > > > From: "Rob and Edie McArthur" <robmc@our.net.au> > > > To: <ARMSTRONG-L@rootsweb.com> > > > Sent: Friday, January 31, 2003 10:58 PM > > > Subject: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate Trifle > > > > > > > > > > Hi > > > > Well, I tried to get permission for these recipes, but I haven't heard > > for > > > or against using them so here goes. They are very good. > > > > > > > > Slymslaw > > > > Serves 12 > > > > Quarter Cabbage thinly sliced > > > > 1 cup diced red Capsicum > > > > 1 small onion finely sliced > > > > 1 cup grated carrot > > > > 1 cup sliced celery > > > > 1cup sliced mushrooms > > > > quarter cup pine nuts (roasted) I think you can also buy the roasted > > ones. > > > > 1 apple diced (skin on) > > > > one third cup sultanas > > > > Half cup 97% fat free mayonnaise > > > > 1 level teaspoon curry powder ( or to taste) > > > > Salt and Pepper taste > > > > > > > > Spread pine nuts (to roast) on a baking tray, place under grill until > > > browned on both sides (be careful as they burn quickly), leave to cool. > > > Stir curry powder into mayonnaise.. > > > > In a large mixing bowl place all ingredients and mix together well. > > > Refrigerate till required. > > > > > > > > Chocolate Trifle Serves 8 > > > > 100g plain chocolate sponge > > > > 1 pkt dark cherry low joule jelly crystals > > > > 1 X 425g can pitted cherries > > > > 60 ml port or sherry > > > > > > > > CUSTARD MIX > > > > 2 cups skim milk > > > > 2 level tablespoons custard p[owder > > > > 3 level tablespoons sugar > > > > 1 level tablespoon cocoa > > > > half level teaspoon vanilla essence > > > > Make Jelly up as directed on packet, refrigerate. Place all the > custard > > > mix ingredients into a meduium size saucepan, blend with a whisk > stirring > > > constantly until mixture boils, leave to cool slightly. > > > > > > > > Drain cherries and cut in half. Cut sponge into small pieces and > place > > > around base and edge of a deep bowl. Sprinkle port over sponge then > place > > > drained cherries on top. Pour custard over cherries. Place in fridge > > until > > > both custard and jelly has set then mash jelly with a fork until it is > > > mushy, spread evenly over top of custard. Refrigerate until required. > > > > > > > > The recipes in the book tells the nutritional value as well. You can > > view > > > the website of the Lady who creates these recipes with her husband. > There > > > are so great recipes in her three books. All the old favourites made > with > > > low fat ingredients. www.symplytoogood.com.au Her name is Annette Syms > > They > > > are Australian books and you can purchase on line. They cost $11.00 > > > Australian. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > ______________________________

Clemi! Now, you are talking my language! I am the pepper man! Eat fresh hot peppers every day! Just as well add my recipe for hot sauce to the list of recipes. I'm sorry to say that I never measure, so here goes: Fount's Hot Sauce: Get you some ripe orange Habaneras and some ripe red Tabasco peppers. About half and half. Put in a blender with some water. Blend down to a puree. Keep doing this until all the peppers are blended. Crush some garlic, just however much you like. Put pepper, garlic and water mixture in a pot and boil for about an hour, make sure there is enough water in the mixture so that it doesn't burn. After it has cooked down, strain through a colander to get the seeds and such out. Put back in pot and add about an equal amount of cider vinegar. Add some sticks of cinnamon and a bunch of sea salt, enough to say, "Wow!" "That's a lot of salt!" Boil mixture until it thickens to the consistency you prefer. Take out cinnamon sticks, bottle up and use sparingly! Fount ----- Original Message ----- From: "Clemi" <clemi@chipshot.net> To: <ARMSTRONG-L@rootsweb.com> Sent: Sunday, February 09, 2003 1:34 AM Subject: Re: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate Trifle > Hi A*s ... > A sultana is a pale yellow dry seedless grape used for raisens and wine. > You should be able to find it next to the box of dark raisens ... just > look for the picture of yellow raisens. They are very good. A subtle > difference. > > Capsicum is a generic name for pepper plants and can be sweet or hot. > Remember Capsaicin (a derivative of capsicum) is the main ingredient in > the many authritis ointments rubbed on sore joints. You can tell because > they warn you not to rub your eyes until after you wash your hands > thoroughly. So whether it's a Bell Pepper or a Habanero, you're eating > capsicum, but the real health benefits come from the hotties. > > Pine nuts are not at all difficult to find. Let your fingers do the > walking. However, also look for pinon nuts for they are one and the > same. The last I bought was in a plastic bag about 3"x 4" and an 1" > thick. If you find you have to buy more than needed, they freeze well. > Roast as many as needed and freeze the rest of the raw ones. If you > roast all, you can keep them in a jar in the fridge and use in salads, > breads or even toss a handful as you mix a meatloaf. If you have a good > grocery store, look near the real Mexican food ingredients. If the > grocer won't order them for you and all else fails, go online. > > As usual, > clemi > > ----- Original Message ----- > From: "Fount Armstrong" <farmstrong3@cfl.rr.com> > To: <ARMSTRONG-L@rootsweb.com> > Sent: Saturday, February 08, 2003 9:30 AM > Subject: Re: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate > Trifle > > > > Edie, > > Well, I never cease to learn! > > I guess raisins will have to do. > > Over here a deli just serves sandwiches and such. > > Fount > > ----- Original Message ----- > > From: "Rob and Edie McArthur" <robmc@our.net.au> > > To: "Fount Armstrong" <farmstrong3@cfl.rr.com>; > <ARMSTRONG-L@rootsweb.com> > > Sent: Monday, February 03, 2003 6:02 PM > > Subject: Re: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate > Trifle > > > > > > > I have just noticed sultanas. I looked into the Pennysylvannia, > Dutch > > > Cooking book I bought in the USA and not one sultana mentioned in > the Cake > > > pages. I was so surprised. They are as common as dirt here. I > will have > > > to find out what dried fruit they are. They are the size between a > Raisin > > > (dried grape) and currant (black currant. They are a light brown in > > colour > > > and sweet like the other two and are one of our main ingredients > when > > making > > > cakes. In the dictionary it say a sultans wife or type of raisin. > Tht is > > > the best I can do. > > > You could most likely chop up some raisins and get almost the same > affect > > or > > > again try the deli, they normally specialise in overseas cuisine. > > > > > > Edie > > > ----- Original Message ----- > > > From: "Fount Armstrong" <farmstrong3@cfl.rr.com> > > > To: <ARMSTRONG-L@rootsweb.com> > > > Sent: Tuesday, February 04, 2003 2:41 AM > > > Subject: Re: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and > Chocolate > > Trifle > > > > > > > > > > OK Edie, > > > > What is a Capsicum and what are sultanas? > > > > Hey, I eat low fat food so the mayo would just fit in. > > > > Next, to find a store that sells pine nuts. > > > > I am seeing some strange and wonderful recipes!!! > > > > Fount > > > > ----- Original Message ----- > > > > From: "Rob and Edie McArthur" <robmc@our.net.au> > > > > To: <ARMSTRONG-L@rootsweb.com> > > > > Sent: Friday, January 31, 2003 10:58 PM > > > > Subject: [ARMSTRONG-L] Cyber Party recipe, Coleslaw and Chocolate > Trifle > > > > > > > > > > > > > Hi > > > > > Well, I tried to get permission for these recipes, but I haven't > heard > > > for > > > > or against using them so here goes. They are very good. > > > > > > > > > > Slymslaw > > > > > Serves 12 > > > > > Quarter Cabbage thinly sliced > > > > > 1 cup diced red Capsicum > > > > > 1 small onion finely sliced > > > > > 1 cup grated carrot > > > > > 1 cup sliced celery > > > > > 1cup sliced mushrooms > > > > > quarter cup pine nuts (roasted) I think you can also buy the > roasted > > > ones. > > > > > 1 apple diced (skin on) > > > > > one third cup sultanas > > > > > Half cup 97% fat free mayonnaise > > > > > 1 level teaspoon curry powder ( or to taste) > > > > > Salt and Pepper taste > > > > > > > > > > Spread pine nuts (to roast) on a baking tray, place under grill > until > > > > browned on both sides (be careful as they burn quickly), leave to > cool. > > > > Stir curry powder into mayonnaise.. > > > > > In a large mixing bowl place all ingredients and mix together > well. > > > > Refrigerate till required. > > > > > > > > > > Chocolate Trifle Serves 8 > > > > > 100g plain chocolate sponge > > > > > 1 pkt dark cherry low joule jelly crystals > > > > > 1 X 425g can pitted cherries > > > > > 60 ml port or sherry > > > > > > > > > > CUSTARD MIX > > > > > 2 cups skim milk > > > > > 2 level tablespoons custard p[owder > > > > > 3 level tablespoons sugar > > > > > 1 level tablespoon cocoa > > > > > half level teaspoon vanilla essence > > > > > Make Jelly up as directed on packet, refrigerate. Place all the > > custard > > > > mix ingredients into a meduium size saucepan, blend with a whisk > > stirring > > > > constantly until mixture boils, leave to cool slightly. > > > > > > > > > > Drain cherries and cut in half. Cut sponge into small pieces > and > > place > > > > around base and edge of a deep bowl. Sprinkle port over sponge > then > > place > > > > drained cherries on top. Pour custard over cherries. Place in > fridge > > > until > > > > both custard and jelly has set then mash jelly with a fork until > it is > > > > mushy, spread evenly over top of custard. Refrigerate until > required. > > > > > > > > > > The recipes in the book tells the nutritional value as well. > You can > > > view > > > > the website of the Lady who creates these recipes with her > husband. > > There > > > > are so great recipes in her three books. All the old favourites > made > > with > > > > low fat ingredients. www.symplytoogood.com.au Her name is Annette > Syms > > > They > > > > are Australian books and you can purchase on line. They cost > $11.00 > > > > Australian. > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > > ______________________________ > > >