[Sca-cooks] Back to STC for a Moment...

Elaine Koogler ekoogler1 at comcast.net
Thu Oct 19 16:02:12 PDT 2006

SilverR0se at aol.com wrote:
> How far in advance can this be made? Does it freeze well?
> The first set of guina pigs, er,  testers were not enthusiastic about either 
> the STC or the cabbage pottage, but I am and it's my feast I'm planning! (Now 
> that I think about it, one of these testers was exposed to something 
> remarkable like STC at a feast once and though it was great! Maybe she didn't like it 
> reheated...)
> Thanks!
> Renata
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We've never tried to make it ahead of time...usually, we make it 
onsite.  You can handle serving it one of two ways...sometimes we steam 
the veggies, spoon the goo over them, sprinkle a little cooked bacon on 
top and slide it under the broiler.  Or...I've also seen it served as a 
"dip" kind of thing with veggies and good sourdough bread.  Either way 
works, though the second way is, I suspect, closer to Digby's original!


Remember, if you ever need a helping hand, it's at the end of your arm. 
As you get older, remember you have another hand: the first is to help 
yourself, the second is to help others 

                        -- Audrey Hepburn

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