MICHAEL LOO wrote to JIM WELLER <=-

I do like Sriracha straight up on some things. Potato salad and

Have you run across the ketchup/sriracha blend from Red Gold and Huy
Fong? Much nicer than Heinz Tabasco version.

I could see potato or mac salad garnished with
zigzags of sriracha and mustonaisse. I wonder what
blue squeeze-bottle sauce one could add to make it
into a patriotic salad. Speaking of which, why don't
you Canadians have July 4? [joke]

Because they already have July 1 - Dominion Day. s'truth. No joke.

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

Title: Old Dominion Chocolate Pie
Categories: Pies, Pastry, Chocolate, Desserts
Yield: 6 servings

1 c All-purpose flour
1/2 ts Salt
6 tb Butter
1 lg Egg yolk
3/4 c Sugar
1/2 c All-purpose flour
1/4 ts Salt
3 c Milk
2 oz Unsweetened chocolate
3 lg Egg yolks; lightly beaten
2 tb Butter
1 ts Vanilla

Mix flour and salt in a mixing bowl. Cut the cold butter
in with a pastry blender until the mixture resembles
coarse meal. Whisk the egg yolk and 2 Tb. cold water
together and add to the flour mixture. Blend until the
pastry is smooth and holds together in a ball. This
pastry will not get tough if you handle it a lot and you
can even mix it in a food processor. Bake the pastry
dough for 12 minutes, until lightly browned. Set aside.

Combine the milk and chocolate in a saucepan and heat,
stirring until the chocolate and milk are smoothly
blended. Combine the sugar, flour and salt in a sauce
pan. Stir in the milk/chocolate and cook over low heat,
stirring constantly until thick. Add the egg yolks and
continue cooking, stirring for 3 minutes. Remove from
heat and blend in the butter and vanilla. Let the
custard cool for about 15 minutes, then pour it into the
pie shell and refrigerate until ready to serve

Makes 6 or 8 servings

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

Uncle Dirty Dave's Archives

MMMMM

... What is patriotism but the love of the food one ate as a child?
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)