To: Hillary's Lovely Legs; mountaineer
I am so glad that people are finally learning about a dry rub.Uh, this is gonna be an interesting thread.
16 posted on
07/03/2002 9:47:34 AM PDT by
MaeWest
To: Iowa Granny
I will expand on the torte.
Use a frozen Sara Lee Pound cake-- partially thaw.
Slice it thinly, maybe 5 slices horizontally with dental floss.
Take whipped cream or dream whip and slit it into two bowls.
In one bowl add cocoa powder or a flavored instant coffee. You can also add a liquor of you like.
leave one small bowl of plain whipped cream.
I also use fresh raspberries or raspberry jam.
Spread the whipped cream between the layers. Alternate the plain and flavored creams. I like to put my raspberries in the middle layer. Cover the whole cake with the chocolate/coffee cream.
Put that sucker in the fridge so it stiffens. Serve and watch your guests ooo and ahh over your fabulous cooking skills.
To: MaeWest; Hillary's Lovely Legs; ohioWfan
I'm sorry, that just
rubbed me the wrong way! ;^)
Seriously, though, HLL is right - the dry rub made the pork so tender, like buttah.
OWF - it is great to hear how well Eric is doing. You won't mind if we're proud of him, too, will you?
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