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Microcap & Penny Stocks : TGL WHAAAAAAAT! Alerts, thoughts, discussion. -- Ignore unavailable to you. Want to Upgrade?

To: Jim Bishop who wrote (107274)	7/2/2002 8:07:55 AM
From: Joe Copia	Respond to of 150070

trying/buying 1 mil WCOME pre-open @ .07 to flip @ .08 done :)

To: Jim Bishop who wrote (107274)	7/2/2002 3:19:33 PM
From: Patsyw	Read Replies (1) \| Respond to of 150070

And you didn't invite me :(( I'm hurt, I love gumbo and my hubby hates it, LOL, so I fix it when I'm pissed off at him as it gives him killer heartburn. :)) I coat my chicken and sausage with essence of emeril(I keep a homemade batch made up) before I brown them, I used the seasoned drippings to make the roux. ummmmmmmm. Laissez les bons temps rouler!!! And if you like key lime pie here's a great recipe which I made the other night and it was awesome. Key Lime Pie Recipe courtesy Emeril Lagasse, 2002 1 1/2 cups graham cracker crumbs 1/2 cup granulated sugar 4 tablespoons (1/2 stick butter) melted 2 (14-ounce) cans condensed milk 1 cup key lime or regular lime juice 2 whole eggs 1 cup sour cream 2 tablespoons powdered sugar 1 tablespoon lime zest Preheat the oven to 375 degrees F. In a bowl, mix the graham cracker crumbs, sugar, and butter with your hands. Press the mixture firmly into a 9-inch pie pan, and bake until brown, about 20 minutes. Remove from the oven and allow to cool to room temperature before filling. Lower the oven temperature to 325 degrees F. In a separate bowl, combine the condensed milk, lime juice, and eggs. Whisk until well blended and place the filling in the cooled pie shell. Bake in the oven for 15 minutes and allow to chill in the refrigerator for at least 2 hours. Once chilled, combine the sour cream and powdered sugar and spread over the top of the pie using a spatula. Sprinkle the lime zest as a garnish on top of the sour cream and serve chilled. Yield: 8 servings Prep Time: 15 minutes