SC - ?

[LrdRas@aol.com]

- -----Original Message-----
From: Beth Morris <bmorris at access.digex.net>
To: Angela K. Pincha-Neel - ASCC <angelanc at lucent.com>
Cc: Bonnie A Hindle <seareach at juno.com>; atlantia at atlantia.sca.org
<atlantia at atlantia.sca.org>
Date: Tuesday, November 25, 1997 2:38 PM
Subject: Re: Savory toasted cheese


>
>Poster: Beth Morris <bmorris at access.digex.net>
>
>Angela K. Pincha-Neel - ASCC wrote:
>>
>> Poster: "Angela K. Pincha-Neel - ASCC" <angelanc at lucent.com>
>>
>> When I got this recipe from Robear last year he said proportions were 3
>> - 2 - 1
>>      3 parts brie, to
>>      2 parts cream cheese, to
>>      1 part butter...
>
>Like I said, everyone likes it a little differently.  The Short Graceful
>One gives a redaction in the Miscelleny
>http://www.pbm.com/~lindahl/cariadoc/sauces.html#1 that is lighter on
>the brie and heavier on the other two but the original, also given on
>the above page, is not particular about proportions.  He also gives the
>other possible additional ingredients (I'd post it here but its
>copyrighted and I think this counts as distribution).
>
>So, it seems like its a matter of taste.  Maybe we need to have a STC
>Cook-off??? <grin>
>
>K
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