Subj : Re: Pick your own fruit
To   : Mike Powell
From : Dale Shipp
Date : Sat Feb 11 2023 00:39:08

 -=> On 02-10-23  16:08,  Mike Powell <=-
 -=> spoke to Dale Shipp about Re: Pick your own fruit <=-

 > I have seen adverts for "strawberry barrels" in which cut outs in the
 > sides of a barrel allow for planting strawberries up the side of the
 > barrel.  I have no idea if they really worked, and have serious doubts
 > that it would be feasible in a commercial setting.

 MP> Maybe not, but that is a pretty neat concept and would be good for
 MP> someone who likes strawberries but that also has difficulty harvesting
 MP> them from their ground-level habitat.

True.  If I wanted really fresh strawberries back then, I'd pick them
from the counter at the pick-it-yourself farm:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Sweet Bastela (Creamy Layered Pastry)
 Categories: Ethiopian, Dessert
      Yield: 6 Servings
 
MMMMM---------------------CUSTARD (SEE NOTE)--------------------------
      2 c  Milk
    1/4 c  Sugar
      4 lg Eggs
      1 ts Vanilla
      1 ts Cinnamon

MMMMM---------------------------PASTRY--------------------------------
     10 ea Filo pastry sheets
      3 tb Butter, melted

MMMMM--------------------------FILLING-------------------------------
      2 tb Raspberry OR strawberry
           -conserve
    1/2 c  Coarsely chopped almonds

MMMMM--------------------------TOPPING-------------------------------
           Confectioners' sugar
 
  NOTE:  It is easier to use Jello Brand Custard Mix found at your
  grocery store - works fine.
  
  To make custard:
  
  In a heavy saucepan, heat the milk and sugar to scalding.  Whirl the
  eggs in a blender while slowly pouring in the hot milk.  Add vanilla
  and cinnamon.  If the custard does not thicken enoubh to coat a
  spoon, return it to the pan and reheat it gentlym, stirring
  constantly until it does thicken.  Should the custard curdle slightly
  while thickening, simply blend it again.  Refergriate
  
  Using a 7 or 8 inch plate as a guide, cut two circles from each sheet
  of the filo.  On buttered paking pans, stack the filo sheets, four
  sheets to a stack, brussing every second sheet with melted butter.
  
  Bake in preheated 350 degree oven for about 20 minutes or until filo
  is golden brown.
  
  Assemble:  Begin with one pair of filo circles.  Spread all of the
  conserve evenly over the bottom layer of filo and sprinkle on a few
  of the chopped almonds.  Add another pair of filo circles, some
  almonds and some of the egg custard.  Continue to layer the filo,
  almonds and custard until all of the ingredients are used.  End with
  a pair of filo circles.
  
  Sprinkle the pastry with confectioners' sugar and cut into six wedges.
  Serve immediately.
  
  Sundays at Moosewood
 
MMMMM
 


.... Shipwrecked in Silver Spring, Maryland. 00:42:25, 11 Feb 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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