> JW> It claims to be Sri Lankan but it looks so veddy veddy English!
> ML> Probably the intended implication of S.H. Fernando. My Sri
> ML> Lankan friends like to think of themselves as veddy British
> By way of confirmation, mine are inordinately fond of both scotch and
> gin.
Not that that makes one necessarily veddy veddy.
> Title: Broccoli, Crab, and Cheddar Quiche
> 4.25 oz canned crabmeat; drained
> Recipe By: Griswold Inn, Essex, CT
Remind me not to go to the Griswold Inn!
+
> ML> Nidi di Rondine
> ML> categories: Sammarinese, almost Italian
> I was amused by a comment in Wikipedia about the place: San Marino
> has a small wine industry.
Considering that Gallo has more acreage under
vines (not all in one place, I admit) than
San Marino has area.
I've not been to San Marino nor knowingly
tasted its wine. Same with Gallo (in my
mature life, anyway).
> Title: Ginger Shrimp and Broccoli Dinner
> 1 lg Reynolds Hot Bags Foil Bag
> Grill 15 to 20 minutes in covered grill or bake 25 to 30 minutes
Heh - that's 20 minutes for a 5 minute dish.
> ... Eggcorn: that one actually makes sense.
Speaking of making sense or not, the only
justification I can think of for the below
category is that the plain folks often
referred to outsiders as "English."
---------- Recipe via Meal-Master (tm) v8.00
Title: Corn Pudding
Categories: Vegetables, English
Yield: 4 servings
2 tb Cornstarch 1 cn Cream style corn (#2)
6 ea Eggs 3 c Canned milk
1 tb Sugar 1 x Salt, pinch
Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of
cream
style corn (2-3 ears of fresh corn may be used when available). Beat eggs
and add 3 c canned milk, 1T sugar, and salt to taste. eat together and
add
to corn mixture. Pour into greased casserole or flat pan. Bake in slow
(300
degree) oven until consistency of custard, 50-60 minutes, until knife
comes
out clean when inserted. Mrs. Leslie M. Smith
-----
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