Hello Dave,
18 Apr 22 07:02, you wrote to me:
That more than I paid for my freaking house. I agree that trailers are *much* more convenient. Especially if you can find one (or adapt your trailer hitch) that tows "flat". Then you can sleep level or prepare a meal en-route without unhooking.
The one I'd like to get, a 19' Scamp fifth-wheel, would be very easy to tow and to get into tighter spaces. A 16' Scamp trailer would be even easier but I like that in the 19' there is a queen bed over the hitch pin and it's pretty easy for me to get up into even with my disabilities.
Now whether I'll ever get one at this rate, well, that's up in the air.
Another Canuckistan recipe:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Flapper Pie
Categories: Canadian, Pies
Yield: 1 servings
1 1/4 c Graham wafer crumbs
1/4 c Sugar, granulated
1/2 ts Cinnamon
1/4 c Butter;melted
MMMMM--------------------------FILLING-------------------------------
1/4 c Sugar, granulated
3 tb Cornstarch
2 c Milk
2 Egg yolks;lightly beaten
1 ts Vanilla
MMMMM--------------------------MERINGUE-------------------------------
2 Egg whites
1/4 ts Cream of tartar
2 tb Sugar, granulated
"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but
westerners knew it as Flapper Pie. ... Cream pies like butterscotch,
banana, cream and coconut cream were favorites of this decade and
restaurants (called cafes in the West and usually run by Chinese
cook/owners) always had cream pies on their menus.
Combine crumbs, sugar and cinnamon; blend in butter. Set 1/4 c aside.
Press remainder onto bottom and sides of 9 inch pie plate. Bake in
375F oven for 8 minutes; cool.
Filling: In saucepan, mix sugar with cornstarch; blend in milk.
Cook over medium heat, stirring, until boiling; stir a little into
yolks, then retUrn to the saucepan. Cook over low heat, stirring, for
2 minutes or until thickened. Remove from heat; add vanilla and cool
slightly. Pour into pie crust.
Meringue: Beat egg whites with cream of tartar till soft peaks form;
gradually beat in sugar until stiff peaks form. Spread over filling,
sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5
minutes or till lightly browned. Cool to room temperature, about 4
hours.
SOURCE: The Twenties chapter, _A Century of Canadian Home Cooking_
MMMMM
-- Sean
... You have my two cents' worth. Now can I have my change?
--- GoldED+/LNX 1.1.5-b20180707
* Origin: Outpost BBS * Johnson City, TN (1:18/200)