I've posted versions of the poem below before, but the problem - and shaking of heads that goes with it - never goes away. So when this popped up on Facebook this week, it seemed like a good time to give space again to the peculiarities of the English language. Amusement for English-speakers, agony for those to whom English is a second language.
|From Facebook - "I think I'll take another cart."|
Grace note: No source given, but definitely not one of our much smaller Florida geckos.
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Many, many years ago, when I lived in a shoreline suburb of New Haven called Pine Orchard, our small local market sold sausage-stuffed bread but, alas, they stopped making it long before I moved to Florida. But I have never forgotten how fascinated I was by the idea - and the taste. So all these many years later, I tried to find an easy way to duplicate that bread. The BEST way, of course, is to make the bread from scratch, but there's no way I'm going to take the time to do that, so here is my substitute, poor as it is.
EASY STUFFED BREAD
TACO CRESCENT RING
This is a classic recipe that has been around for years. Eye-catching, easy to make, and exceptionally tasty.
Shredded lettuce, chopped tomatoes, chopped onion, sliced ripe olives, taco sauce, or salsa, as desired.
1. Heat oven to 375°. Spray 10-12" skillet; cook beef until no longer pink. Add taco seasoning mix and 1/2 cup water. Simmer 3-4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.
2. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, sheet pan, or baking stone, arrange triangles in a ring so short sides of triangles form a 5-inch circle in the center. Dough will overlap. Dough ring, with tips pointing out, should look like a the sun or a starburst.
3. Spoon beef mixture onto the broad half of the triangles (the part nearest the center).
4. Bring the tip of each triangle up over filling, tucking the dough under the bottom layer to secure it. (A table knife helps.) Repeat around ring until filling is enclosed (a small amount of filling will show in gaps between the triangles.)
5. Bake 20-25 minutes or until dough is golden brown and thoroughly baked. Cool 5-10 minutes before cutting into serving slices. Serve with lettuce, tomato, etc., on the side.
Special note: This recipe has the same versatility as Muffin Meals. The stuffing can be varied by using ham & cheese or other cold meats in place of the taco ingredients. Or consider sausage & onion, bacon & cheese. The use of crescent rolls as sandwiches is limited only by your imagination.
Below, another "oldie" - I'd forgotten how tasty this one is.
GREEN GRAPE SALAD
Grace note: the recipes I found were for a crowd (what you'd take to a potluck supper), but you can make a lesser amount by cutting up fewer of grapes (color of your choice) & using smaller amounts of the cream cheese, sour cream, sugar, vanilla, & nuts. In fact, some of the re-sealable organic salad toppings available in grocery stores work very well as garnish for grapes.
*Original recipe does not call for cutting the grapes in half (a tedious chore), but this is how my mother always made grape salad, and I personally find the halves much easier to eat, as well as the fact that the cut grapes better absorb the flavorings.
**Original recipe does not list the brown sugar as optional, but I felt it wasn't needed.
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Coming soon: Regency Gothic 10 - The Secrets of Stonebridge Castle
Thanks for stopping by,Grace/Blair Bancroft