SC - mustard recipe from Epulario
Deborah J. Schumacher
chicagojo at uswest.net
Fri Feb 4 16:33:26 PST 2000
In a message dated 2/4/00 11:56:06 AM Eastern Standard Time, Aldyth at aol.com
writes:
<< then thaw them in the morning, boil them >>
I would drop them frozen into the boiling water to avoid a gooey mess.
Pre-frozen ravioli usually recommend boiling from the frozen state and the
end product is much tastier. Cuskynoles are merely fruit filled ravioli, no
more, no less. The method of construction may be 'controversial' but the end
product is virtually the same either way.
Ras
More information about the Sca-cooks
mailing list