Hi, I have a 'family' recipie or two that I can share with you, but...I don't know the availability of the ingredients over there in the States, and also the quantities of your tins/cans. For instance, do you get canned, corned beef over there? If you do, I can write out a quick, simple supper recipie, which is a 'hit' with our family.
Canned corned beef? I do believe so. While the bulk of us are either from the US or Canada, we have members from all over the world, so new recipies are always welcome!
Val, do you get/have "Tennis" biscuits over your way? Square, flat, contain coconut.... If you do, I have a quick, easy fridge tart recipe for the site.
I don't recall seeing anything like that here. But we are an International site, so I say if it's something you think is good, post it on up as we never know who from where will be reading.
Hmmm, I don't think I've ever tried bacon on peanutbutter, although an aquaintance of mine puts bologna on his.
A 'dessert' type combo is graham cracker, peanut butter, sliced bannana and chocolate chips. Build it like a sandwich but with the graham instead of bread.
Umm.... I shall have to find out our equivalent of graham crackers are.
I know that we sometimes get mixed up...language difference and all that. We call them biscuits, be they sweet or salty. Sweet biscuits to you, are cookies.. right? Salty biscuits are crackers....have I got it right?
Oh yes, and when you say bologna.....is that paloney to us?
I think the closest you'll find for graham crackers is what you call digestive biscuits, Fergie.
Well, for us crackers, or 'saltines' are generally salted, crisp, and very thin. Kindof like a wafer. A biscuit in the United States and Canada, is a small bread with a firm browned crust and a soft interior. They are made with baking powder or baking soda rather than yeast. They're also smallish - about the size of a 1/4 slice of bread.
But your 'sweet biscuit'/ scone to us would be a cookie or at least cookie-like. Which you should get as a reward for identifying bologna as paloney over there in S. Africa. (Yep, I googled -lol.)
I'm doing some research and will be posting some common substitutions for American ingrediants over in 3 Paws Cafe, shortly.
I wonder how long there's been the need for it - but nobody asked or brought it up before? Thanks, Fergie!!!
Lol Val, what we take for granted, isn't accepted world wide! It's only when it comes to things like this, that we really notices the differences. Spelling can still go, virtually unnoticed....
Hah! I have noticed in recipes, sometimes there is reference made to different potatoes or onions..... well I recon here in SA, unless you are a professional chef, there is only one kind of potato ~ onions come in red or white ~ and a heck of a lot of people don't even know about red onions! I am sorry to say, but we are still about 50+ years behind, as far as such things are concerned.
A few years ago, we had a stall at a "farmer's market" (we sold curios and African artifacts [locally made]). One morning I went around looking for red cabbage, red onions and Swiss chard with the red stalks..... the one Afrikaans gentleman that I asked, shook his head, asking (in his language) what was wrong with me; what was my preoccupation with 'red' veggies. They are hard to come by, and usually more expensive.
By the by, scones here in SA, aren't sweet, they are also made with self raising flour or baking powder. They would be found in 'grandma's ' kitchen, and cut in half; buttered, and eaten with strawberry jam (Jelly to you) and cream.
Oh what a blessing! If you can post substitutes for US ingredients, that would be absolutely fabulous! Thank you so much Val.
Oh yes, and we don't get 'sticks' of butter here.... the smallest we get is 250 grams.
It's done-diddly-done!!! I converted everything I could think of from oven temps to Ingredients. Of course that list might grow as we come across things. I even found a recipe for making your own corn syrup, that I hear is hard to find in Europe. So I tucked it up in there.
(Yep, I googled -lol.)
