Hi Lara! Hmmmmm, I am not sure if we have the same type of Pumpkins here! The one in your picture looks a little bit like a melon (not cataloupe, but something on that line). Well--as soon as we figure out the pumpkin mystery, in the summer, we have a Farmer's market, and can get all kinds of "exotic" fruits and melons, etc., that are NOT in the super-markets!

And THANKS, both Frogga ANd Lara for the Lemon Curd and Lemon Butter recipes! This is on the TOP OF MY LIST for this coming week! (Tomorrow is Yorkshire Pudding Nite, so I will have energy later this week to concentrate on DESSERT cookies, shortbread and allthe "acroutements"!!!).

And not to worry--I do not think that the Lemon Curd is going to be in my fridge for "too long"! It is so great on Toast, muffins, biscuits (and straight out of the jar at around midnight....). I actually found a jar of Lemon Curd at a market several years ago, BUT--it was NO WAY like the home-made Curd! (I found the texture/taste to be a little "plasicky/waxy"). Sooo, home-made for me!!! It is really easy, as i recall, as well!

Frogga- I will post my Grams Spinach salad With Hot Bacon Dressing tomorrow--my hands are about to fall off!!!! Even if you are not able to eat it NOW, I bet youWILL in the near future!!! Please be sure to give the recipe to your Mum as well, with my many , sincere thanks for her recipes!!! The shortbread is a MUST for me to make, as well!!

Well--I went to the little market today (no energy for a BIG market)--to my chagrin, they were all out of the loose teas! BUT--i think I might be able to "improvise" by cutting the top of the tea-bags off, and then putting the "free the tea leaves" into my teapot! Might just work!!! I found a tea called Twinings "Lady Grey"--I suspect it does not have quite as much Bergamot (sp?) as the earl Grey; also English Breakfast Tea! Ahhhhh, it IS nice to get "stocked up" again after our recent blizzard here in the Mountains!!!

Artist-- I will give you a "full report" tomorrow P.M. about the Yorkshire Pudding!! You DO have GREAT RECIPES!! Let me know if/what YOU might be in the "mood" for, recipe-wise!

And THANKS to COACH for starting such an AWESOME THREAD!!! One can NEVER have "too many recipes"!!!!

Cheers to ALL! (clink-clink-clink of glasses!)

Brokenwings

LOL with you all the way there!!!!!

FRxxxxxxxxxxx

frogga,

when u asked for a recipe for 'squash bread' it didn't register at first, but if u mean 'zucchini bread' let me know ....i have a wonderful recipe for that.....however, it will be in U.S. measurements -- sorry, but u r on your own for conversions....every time i try to make something where i've converted the measures, i end up with garbage!

liz

Hi Frogga and All! Well- got the flu that's been going around...had to put off the Yorkshire Pudding yesterday.....(DARN).

Here's the Spinach Salad Recipe:

Ingredients:
(dressing)

6 strips bacon
2 beaten eggs
1 cup sugar
1 1/2 teaspoons salt
1/4 teaspoon fresh-cracked pepper
1/4 teaspoon DRY mustard (Coleman's preferably)
1/2 cup CIDER vinegar
1/2 cup minced fresh parsley

(salad)
large bowl of fresh spincach torn into bite-size pieces ( OR, a bag of the baby-spinach--NO FUSSING!)
2-3 avacodos, diced into chunks
lots of sliced mushrooms
4 or 5 scallions (green onions), chopped
5 of 6 hardboiled eggs, sliced

Instructions: (dressing)

Fry the bacon until crispy--remove and drain--SAVE THE BACON FAT in the pan. ( When the bacon is cool, crumble the bacon and reserve.)
Mix together sugar, salt pepper, mustard, cider vinegar, parsley water and add to the beaten eggs.
Slowly pour the mixture into the bacon fat, stirring well, and cook at low heat until thickened. (Don't stress out if the eggs "curdle" a bit)....
Serve the dressing over the spinach salad

Assemble the salad ingredients; sprinkle the top of the salad with the bacon bits.
The dressing gan be zapped in the microwave to re-heat it.

ENJOY!!!!!!!!!!!

As as soon as this nasty flu gets better (and I get my appetite back), I'll let you know how the Lemon Curd/Butter and the Yorkshire Pudding turned out!
(Hot tea and scones until then......!)

Coach--I have been searching for a good Zuccini-bread recipe--I would really enjoy your recipe--THANKS!!!!

Frogga--Hope you enjoyed getting out and about in your new wheelchair yesterday!

Brokenwings

Hello: That recipe sounds a lot like the one my mother used to make except she used dandelions for the greens. Yum! Lil

Hi Diamond! Is your Mom from the east Coast? My Gram was Pennslvania Dutch---the Hot Spinach Salad recipe (and the Turkey Soup) is from there.

Dandelion Greens sound great!! I am wondering if they are a bit "peppery", like arugula. If spring would EVER get here---I would probably have enough Dandelions out in my yard for a Salad!!! I have seen Dandelion Greens at our Farmer's Market--so I will be sure to give that a try! Sounds very "refreshing"!!!

Brokenwings

my compliments artist! The Yorkshire pud recipe was just perfect

thanks so much...will pop back in and share a few recipe favorites of mine too

anyone like Lamingtons? or were they unique to the Colonies

well thanks again....scones and Yorkshire pud success here!

Thanks Broken wings not up to eating atm (MAJOR bad pain) but will definetly try it!!!

What are lamingtons? (dare I ask?)

Oh - Brokenwings - I will PM you about curry

much love to all and feel better!

FRxxxxxxx

Hi Frogga! Oh --I am sorry you aren't feeling well.....hope you "perk up" SOON!

Yes, i also was wondering what "lamingtons" are...are they some sort of baby lamb-chops, like a "beef Wellington"?

ooops-Frogga--I have to figure out how to make the private message thing work! (Technically challenged....)

Brokenwings

Hello Brokenwings: Dandelion salad is an aquired taste, the greens are a little on the bitter side but good for you. You guessed right, I am from Pennsylvania and of German descent. I can remember making homemade apple butter outside over a fire in a huge copper kettle, grinding horseradish root, homemade elderberry jelly, and the wonderful aroma of sausage and saurkraut cooking on a winter day. Now I am hungry. I think I will make some gingerbread with raisin topping when I get home from PT today. Regards, Lil