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[Happy Easter-Rob's Cooking Pot]
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Rob
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Apr 08, 2004 07:03 PDT
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Just a little note from me again, letting you know you are not forgotten
& I know Rob would not want you to be forgotten is the other thing. I
have a card here, I'm pretty sure he would want you to see this Easter.
Of course a little Easter Recipe as well. God bless you everyone. I know
Rob smiles in Heaven. Love, Patsy
A Heavenly Day With Jesus
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Comments:
I cannot tell you what a pleasant surprise it was to see this post come
up. Rob is alive in all our hearts.
Evelyn
Read/Join Rob's Cooking Pot archives...
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Awww, you would never want to leave us & miss all the good cooking?
If that ever happens, you can find a link at the bottom.......
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Recipe:
Now, you know full well that Rob would mess with this recipe & get it
right...even if he used 10 dozen eggs. I surely would laugh at each one
that he ruined, while he would say...but dahling (darling), I did that
on purpose so I could make us some Spanish Omelets...of course he would
make those omelets then, laughing his face off as if he REALLY was
serious about the matter in the first place! I think it's only right
that you serve this salad with...Omelets! Spanish?
OK, scramble the eggs (you decide how many you ruin:), add green & red
peppers, onion & cayenne pepper.
Ya better add a bit of curry to appease Rob's curry fettish & there...
Fry in olive oil & serve with salad & with Rabbit Cake! hehe
Easter Egg Salad
1 3-oz. package of gelatin-- any flavor
1 teaspoon lemon juice
1/2 cup finely chopped celery and carrots
12 egg shells
Lettuce
Mayonnaise
Mix gelatin in bowl according to package instructions. Add the lemon
juice and vegetables; stir. Using raw eggs, break the shells very
carefully, so that just the tip of the shell is broken when the egg is
removed. Dry the shells, then pour the fruit salad into the opening.
Cover the hole with cellophane or adhesive tape, and set into custard or
muffin cups. Chill until the gelatin is firm (overnight if possible).
Then break away the egg shell, place on lettuce, and top with
mayonnaise.
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Tip:
Always serve cake at Easter time! hehe
Rabbit Cake
The Cake
2 cups all-purpose flour
1/2 cup shortening
1-1/2 cups sugar
1 cup milk
3-1/2 teaspoons baking powder
1-1/4 teaspoons vanilla
1 teaspoon salt
3 eggs
1. Preheat the oven to 350 degrees.
2. Grease and flour the cake pans (rub bottom of pan with butter or
shortening, then sprinkle flour in the pan; tap the pan until flour
spreads and covers pan bottom)
3. Sift the flour, sugar, baking powder, and salt into the electric
mixer bowl.
4. Add the shortening, milk, vanilla, and eggs. Mix on low speed for one
minute.
5. Scrape the sides of the bowl, then turn mixer to high speed. Beat for
3 minutes.
6. Pour into pans and bake for 30 to 35 minutes, or until a wooden pick
inserted in the cake center comes out clean (not sticky!).
7. Cool in pans for 10 minutes, then turn cake layers onto a wire rack
(you might need help with this step).
Cream Cheese Frosting
1 3-ounce package cream cheese, softened
Dash salt
1 tablespoon milk
2-1/2 cups confectioners' sugar
1 teaspoon vanilla
1. Place the cream cheese, milk, vanilla, and salt in the electric mixer
bowl. Mix on medium speed until well blended.
2. Gradually add sugar, beating at medium to high speed until the
frosting is smooth and will spread easily. If necessary, add more milk.
3. Cut the cooled cake and arrange as shown in the drawing. One layer is
left intact, and the other is cut to form the bunny's ears and bow tie.
Spread the frosting between the head, ear, and bow tie pieces, then over
top and sides.
4. Add jelly beans for the bunny's eyes, strips of licorice for
whiskers. You could also cover the rabbit with coconut for a very
special Easter dessert!
Have tips yourself? Tell me then! hehe robscoo-@hotmail.com
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Remembering Rob 1-9
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RememberingRob10 (still in progress)
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Don't forget to cook with a smile:)
`Cont`act me: rpk-@nf.aibn.com
Rob's Cooking Pot
Patsy Rideout
PO Box 377
Robert's Arm NL Canada A0J1R0
Don't forget to cook with a smile:)
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