Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21704 Date: 04-22-94 22:30
From: Blanche Nonken Read: Yes Replied: No
To: Nancy Bird Mark:
Subj: a good Jewish chopped chi
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
NB> I am looking for a good chopped chicken liver recipe,
NB> to be eaten with crackers. I have made some, and it
NB> was good, but not as good as I remember buying at a
NB> Jewish deli...
From JEWISH COOKERY by Leah W. Leonard
Chopped Calf's or Beef Liver
Slice liver 1 inch thick and broil 5 to 10 minutes or 'til light brown on both
sides. Remove veins and skin. Put through food chopper using fine cutting
blade. Or, chop to a smooth paste in a wooden bowl.
For each pound of liver fry 1/4 cup finely diced onion in 1/4 cup hot melted
schmaltz (rendered chicken fat) or other shortning 'til nicely browned and add
to liver paste with salt and pepper to taste. Use a fork for mixing 'til
smooth. The fat is added along with the fried onion.
Variation 1: Add 2 hard boiled eggs, shelled and chopped, before chopping.
Variation 2: Add 1/2 cup peanut butter and blend well.
Chopped Chicken or Goose Liver
Follow same procedure as for Calf's or Beef liver in basic recipe.
Now, why it wasn't the same:
Did you use a food processor? That can make it *too* smooth, almost clay-like.
The above recipe is from before food processors, when most Jewish homes had a
meat grinder (electric or manual - mine is manual, and when I need it, it can't
be beat!)
Did you broil the liver? I don't know if you're Jewish, but Jewish dietary
restrictions require that the liver be broiled, cooked completely through. Not
dry, just well done.
Did you fry the onions in rendered chicken fat? You can use other oils or
shortnings, but the authentic taste requires you use chicken fat. Also, after
rendering the fat out of the body fat and skin, the little crispy bits left
(called "gribbennes" or greiben" depending on what part of Europe you're from)
can be chopped and added as well.
Good luck! This is *not* for those with hyperlipidoma. :-)
I'll try to get my mom's "mock chopped liver" recipe. It's made with peanut
butter, lentils, and other stuff. It's an *excellent* substitute, and does
come out well with a food processor.
*Tagline 1.4c*
** The liberties of our country, the freedom of our civil Constitution, are
** worth defending at all hazards. -Samuel Adams
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21677 Date: 04-22-94 19:56
From: Terri Woltmon Read: Yes Replied: No
To: Eric Decker Mark:
Subj: A recipe? For ME? <EG>
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
ED> Yep it is the same one you knew from the other side .... not many of
ED>me around ......
Hi Fella.
ED> I have a few local recipes I been saving ( too lazy to type ) but
ED>now you have shamed me into doing something about it!
Well? ... I'm waiting ... <checking watch>
ED> I'll be back in a few minutes with one for ya .... tick, tick, tick
ED>,tick, tick, tick ....... TOCK!
It's about time <EG>
ED> Title: Istria's Linguine di Mare
That *does* look good. Now, if I can just talk Gary
into cleaning the squid. I can deal with it after that.
Here's one I just got in my May/Jun "Eating Well" magazine.
The author notes: You can order chipotle peppers by mail
from Coyote Cafe General Store, (800) 866-HOWL. <snicker>
Grilled Chicken Breasts with Chipotle-Orange Glaze
Servings: 4
2 T orange-juice concentrate
-thawed
1 T finely chopped chipotle
-peppers in adobo sauce
1 T balsamic vinegar
2 t unsulfured molasses
1 t Dijon mustard
1 lb boneless, skinless
-chicken breasts,
-trimmed of fat
salt to taste
Prepare a grill or preheat the broiler. In a small bowl, whisk
together orange-juice concentrate, chipotles, vinegar, molasses
and mustard. Lightly oil the grill or broiler rack. Season
chicken with salt and grill or broil for 2 minutes. Turn over,
brush with the orange glaze and cook for 4 minutes, brushing
occasionally with glaze. Turn over again, brush with glaze,
and cook until the center is no longer pink, 1 or 2 minutes
longer. Per serving: 220 calories, 27 g protein, 3 g fat, 19 g
carbohydrate, 188 mg sodium, 72 mg cholesterol. By Patsy
Jamieson in "Eating Well" magazine, May/Jun '94.
+------------------------------------------------------+
| Terri St.Louis-Woltmon |
| Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com |
+------------------------------------------------------+
* DeLuxe2 1.25 #12403 * I'm not lost; I'm "locationally challenged".
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Msg#: 21839 Date: 04-22-94 22:26
From: Lisa Greenwood Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: A Request?
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
*** Quoting Helen Peagram to Alan Sawyer dated 04-18-94 ***
> Alan mentioned about A Request? on 04-14-94 16:27 to All
>
> AS> Hi all.Can someone give me some nice stew or soup recipies?
> AS> With winter coming up ther could come in handy.
>
Comin' up!
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Autumn Soup
Categories: Soups
Yield: 6 servings
1 lb Ground beef
1 c Onion, chopped
1 c Carrots, chopped
1 c Celery, chopped w/leaves
1 c Potato, chopped
3 c Water
2 ts Salt
1 ts Kitchen bouquet
1 Bay leaf
1/8 ts Basil
1 Can stewed tomatoes w/juice
Brown beef and onion, drain.
Place in large Dutch oven. Add the remaining ingredients and bring
to a boil. Reduce heat, cover, and simmer for 1 1/2 hours, stirring
occasionally.
From: Lisa Greenwood
From the June '95 cookbook
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Msg#: 21661 Date: 04-22-94 00:35
From: Marianne Riolo-minahan Read: Yes Replied: No
To: Fran Mcgee Mark:
Subj: Re: angel food cake???
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Quoting Fran Mcgee to All <=-
FM> Is angel food cake the one that is white and kinda spongey???
Fran - Plain and coconut version of Angel Food Cake. Marianne
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Amanda's Angel Food Cake
Categories: Cakes
Yield: 1 servings
11 Egg white
1 1/2 c Sugar
1 c Flour
1 ts Cream of tartar
1/8 ts Salt
1 ts Vanilla
Sift the dry ingredients together 4 times. Beat the egg whites until
dry. Fold dry ingredients into eggs. Add flavoring and bake at 250-F
for 1 hour. This cake should be baked in an ungreased angel food pan.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Coconut angel food cake
Categories: Cakes
Yield: 1 servings
Cake:
3/4 c Cake flour
8 lg Egg whites
1/2 ts Salt
1/2 ts Cream of tartar
1 c Superfine sugar
1/2 ts Vanilla
1/2 ts Almond extract
1/2 c Coconut, shredded (unsweeten
-d)
Frosting:
1 1/4 c Sugar
2 lg Egg whites
1 ts Orange zest, grated
1/4 c Orange juice, strained
1 tb Corn syrup
1 c Coconut, shredded and toaste
- (unsweetened)
Onto a sheet of wax paper, sift the flour 3 times. In a large bowl
with an electric mixer, beat the egg whites with the salt until they
are frothy. Add the cream of tartar and beat to soft peaks. Beat in
1/2 cup sugar, a little at a time. Add the vanilla and almond
extract, and beat the whites to stiff peaks. Fold in the remaining
1/2 cup sugar, a little at a time. Sift the flour over the whites in
4 batches, folding it in gently after each sifting. Fold in the
coconut.
Spoon batter into a 9-inch tube pan, 3 1/2-inches deep. Bake in the
middle of a preheated 275f oven for 1 1/2 hours.
Hang the cake in the pan, upside down, on the neck of a bottle and
let it cool for 90-120 minutes or until cooled completely. Release
the cake with a sharp knife, turn it out on a rack and invert it onto
a cake plate.
In a metal bowl, whisk together the sugar, egg whites, zest, juice,
corn syrup, and a pinch of salt. Set the bowl over simmering water,
and cook, whisking, until it registers 140f on a candy thermometer.
Remove pan from heat and whisk the mixture over the hot water for 3
minutes. Remove the bowl from the water and, with an electric mixer,
beat the frosting at high speed for 7-10 minutes or until it is cool
and holds stiff peaks.
Spread top and sides of the cake with the frosting and coat the
outside with the toasted coconut.
a 1977 Gourmet Mag. favorite
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
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Msg#: 21846 Date: 04-22-94 05:23
From: Pat Stockett Read: Yes Replied: No
To: Michelle Bass Mark:
Subj: Asparagus Pesto CR
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Hi Michelle!
MB>It sounds great. I've snagged it for future use, Pat.
Asparagus is so wonderful right now. I found another, which has me
wondering what else can be made into a pesto type thing. -Pat
-Begin Recipe Export-
Title: Fresh Linguine with Asparagus Pesto
Keywords: pasta, asparagus, pesto
1-1/2 pounds asparagus
1/4 cup high quality virgin olive oil
Zest from 1 lemon
Salt and pepper to taste
1 lb. fresh linguine or fettucine
1/2 cup freshly grated Parmesan cheese
Trim any woody ends from the asparagus. Cook for 5 to 6 minutes in
shallow, salted water in a covered pot large enough to hold the
asparagus in one or two layers. The asparagus should still be bright
green but quite tender. Drain, saving 2 Tbsp. of the cooking water. Cut
off the tips and set aside. Puree the stems in a blender with the
reserved water, oil, lemon zest and pinch of salt and pepper.
While you are cooking the asparagus, cook the fresh pasta in a large pot
of boiling, salted water according to package directions. Usually it
only takes 1 to 2 minutes to cook al dente.
Drain the pasta and toss immediately with the asparagus pesto and
reserved tips. Taste for salt and pepper. Sprinkle with Parmesan
cheese and serve immediately. Serves 4 to 6.
Cost per serving: $.75 -$1.00
From: Chef Bruce Aidells
The Price/Costco Connection
Shared By: Pat Stockett
-End Recipe Export-
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Msg#: 21634 Date: 04-20-94 19:38
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Banana Daiquiri
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Banana Daiquiri
1/2 fresh lime juice
3/4 cup ice
1 cup grapefruit juice
1 medium banana
1 tsp sugar
Blend.
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Msg#: 21642 Date: 04-20-94 19:43
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Banana Pineapple
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Banana-Pineapple (6)
1/2 fresh pineapple (1 1/3 cups)
1 banana
2 cups ice
Blend.
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Msg#: 21631 Date: 04-20-94 19:35
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Banana Shake
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Banana Shake
1 banana
2 scoops vanilla ice cream
1 cup milk
1 tsp vanilla
Blend.
___
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Msg#: 21660 Date: 04-22-94 00:35
From: Marianne Riolo-minahan Read: Yes Replied: No
To: Fran Mcgee Mark:
Subj: Re: bbq sauce--request
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Quoting Fran Mcgee to All <=-
FM> Hey guys...I need some bbq sauce recipes! I'm getting too cheap to
Fran - Here are a couple I like. Marianne
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Comforting Barbecue Sauce
Categories: Sauces
Yield: 25 servings
4 c Onions, chopped
1 c Celery, chopped
1 c Bell pepper, chopped
1 c Fresh parsley, chopped
1 c Peanut cooking oil
2 T Garlic, chopped
3 c Steak sauce
1/2 c Louisiana hot sauce
3 c Ketchup
3 t Salt
1 c Southern Comfort Liquor
In a large skillet, saute onions, celery, bell pepper and parsley
in peanut oil until onions are clear or tender. Add garlic and
cook a little longer. Add steak sauce, hot sauce, and ketchup.
Salt to taste. Add Southern Comfort. Bring to a boil. Lower
heat and cover. Cook for 2 to 3 hours. This sauce can be stored
in the refrigerator for several weeks.
Makes 3 quarts to 1 gallon.
Justin says, "This is not to drink, no. It's to use as a
bubba-que sauce, but it also, too, is mighty fine for soppin."
From Justin Wilson's "Outdoor Cooking With Inside Help"
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: All Purpose Barbecue Sauce
Categories: Sauces
Yield: 4 servings
1/4 c Salad Oil
2 T Soy Sauce
1/4 c Bourbon, Sherry, Or Wine
1 t Garlic Powder
1 x Freshly Ground Pepper
Combine all ingredients and pour over meat. Marinate in refrigerator.
Also use to baste meat as you cook it. Good on red meat, fish or
chicken.
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21630 Date: 04-20-94 19:34
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Berry Banana Shake
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Berry Banana Shake
1 cup sliced strawberries
1 cup plain yogourt
1 cup vanilla ice cream
1 large banana
Blend.
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Msg#: 21690 Date: 04-19-94 23:45
From: Sally Hines Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Black Bean Soup
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
On 04-16-94 Bill Oliver was yakkin' to Joann Pierce about HI there!...
BO>don't flog me to badly(GRIN).. I need to find a recipe for black bean
BO>soup. I know they must be someone out there that has one, I have lots
BO>of NO BEAN texas style contest chili recipes to share.....
Here are a couple recipes I have that might help, Bill.
___------- Recipe via Meal-Master (tm) v7.0
Title: Cuban Black Bean Soup
Categories: Soups, Main dish, Low-cal
Servings: 4
1 lb Beans, dried black 1/2 ts Thyme, dried leaf
1 c Onion; chopped 1/2 ts Oregano, dried leaf
1 tb Margarine or butter 1/2 ts Salt
4 c Water 1 Pepper, dried whole
red
1 Bouillon cube, beef 1 c Pepper, green bell;
chopped
12 oz Ham, cooked lean 1/3 c Dark rum (optional)
2 Bay leaves 1 c Sour cream
(optional)
Sort and soak beans overnight; drain and discard soak water. In a
4-quart
pot, saute onion in butter or marg until tender but not browned. Add
soaked
beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay
leaves,
thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover
and
simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from
stew, mash in a bowl with potato masher or fork. Add mashed beans to
stew;
stir to thicken. Remove ham and dice. Remove bay leaves and red
pepper, if
used and discard. Add diced meat, green pepper and rum (if desired) to
beans. Cover and simmer 15 minutes. Serve beans over rice and top with
sour
cream if desired.
___--
Unexpected end of recipe
From: Sally Hines
Unexpected end of recipe
From the June '95 cookbook
---------- Recipe via Meal-Master (tm) v7.01
Title: Feigoada (Tangy Black Beans)
Categories: Main dish, Soups, Vegetables, Vegetarian, Meatless
Servings: 6
1 lg Onion, chopped 1 Bay leaf
2 cl Garlic, minced 1/4 ts Pepper
2 Green onions, chopped 1 ts Vinegar (omit if
using wine)
1 Green pepper, chopped 1 Orange, washed but
unpeeled,
1 Tomato, chopped Whole or halved
Oil for sauteing 1/2 ts Salt
1 c Black beans 2 Celery stalks,
chopped
3 c Seasoned Stock (or 1 Tomato, chopped
Substitute wine for up to 1 Carrot, chopped
1/2 the stock) 1/2 Sweet potato, diced
Heat oil in a large heavy pot and saute onion, garlic, green onion,
green
pepper, tomato and cilantro until onion is translucent. Add beans,
stock,
bay leaf, pepper and vinegar. Bring ot a boil, reduce heat, and
simmer
for 2 minutes. Take off stove and let sit, covered, for 1 hour.
Add remaining ingredients and simmer, with lid ajar, for 2 to 3 hours
more, until beans are tender. Remove a ladleful of beans, mash them,
and
return them to the pot to thicken the mixture.
I have done the whole thing in a pressure cooker, after first sauteing
the
onion and garlic. Its much quicker and still VERY good.
Frances Moore Lappe, Diet for a Small Planet: 10th Anniversary
Edition.
1982
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Msg#: 21714 Date: 04-22-94 09:13
From: Mark Satterly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Re: black bean soup
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
BO> I need to find a recipe for black bean
BO> soup. I know they must be someone out there that has one,
Unexpected end of recipe
From: Sally Hines
Unexpected end of recipe
From the June '95 cookbook
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Black Bean Soup
Categories: Soups, Appetizers, Vegetarian
Yield: 6 servings
1 lb Black beans, soaked
8 c Water
2 tb Salt
1 c Onion, chopped
1 c Green pepper, chopped
1 c Celery, chopped
1 c Carrots, chopped
8 tb Olive oil
6 ea Garlic cloves
1 tb Cumin
4 ts White vinegar
1 ts Soy sauce
Simmer beans in water till soft.
Saute onions, pepper, celery & carrots in olive oil til the onions
turn golden brown. Add garlic, cumin, vinegar & soy sauce. Cook,
stirring for 3 minutes.
Drain about 1/2 c water from beans & add it to the saute. Cook over
a low heat for 30 minutes.
Combine vegetables with beans. Cook for another 30 minutes, adding
more water if necessary.
Joel Rapp, "Mother Nature's Vegetarian Feasts"
From: Sally Hines
From the June '95 cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Black Bean Soup
Categories: Soups, Appetizers, Vegetarian
Yield: 4 servings
1 c Black beans
4 c Water
3 ea Bay leaves
4 ea Cloves
2 ea Onions, chopped
2 ea Garlic cloves
1/4 ts Dry mustard
1 1/2 ts Chili powder
Salt to taste
Add all ingredients except salt to boiling water. Simmer till tender.
Puree. Add salt to taste & serve.
"Vegetarian Times Cookbook"
From: Sally Hines
From the June '95 cookbook
MMMMM
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Msg#: 21715 Date: 04-22-94 09:25
From: Mark Satterly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Re: black bean soup
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Title: Cuban Black Bean Soup
Categories: Soups, Appetizers, Vegetables
Yield: 10 servings
1 ea Gallon water
1 1/2 c Black beans
1 ts Crushed red pepper
Salt and pepper, to taste
2 ea Cloves garlic, crushed
1 pn Oregano
2 ea Yellow onions, chopped
1 tb Prepared mustard
1 ea Handful chopped fresh
-- parsley
1 ea Handful chopped celery
Soak the beans in 2 quarts of water overnight, then drain.
Add the fresh water to the beans in a large pot. Simmer for 5 hours.
Add the remaining ingredients. Simmer for another 2 hours. Watch
that you don't burn this great soup.
Adapted from Jeff Smith, "The Frugal Gourmet"
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Brazilian Black Bean Soup
Categories: Soups, Brazilian, Vegetarian
Yield: 4 servings
2 c Dried black beans, soaked
4 c Water
1 ea 1" piece of cinnamon stick
1 ea Dried hot chili pod
1 sm Orange, rinsed
1 ea Bay leaf
1/4 c Oil
1 c Onion, doced
3/4 c Celery, diced
1/2 c Bell pepper, diced
1/2 c Mild yellow peppers, diced
1 sm Hot fresh peppers, seeded &
-- minced
2 tb Cumin
1 tb Basil
Salt & pepper
2 md Seedless oranges
1 cn Hearts of palm, drained &
-- sliced
1/2 c Fresh parsley, chopped
Bring beans to a boil in the water. Add cinnamon stick, chili pod,
bay leaf & whole orange. Reduce heat & simmer for 2 hours adding
more water if necesary. Remove & discard the spices & orange. Set
aside 2 c cooked beans & their liquid leaving the rest in the pot
over low heat.
In a skillet, heat the oil & saute the onions & celery for 5 minutes.
Add the bell pepper, mild pepper & hot pepper, along with thegarlic,
cumin, basil & salt & pepper. Saute for another 5 minutes. Add to
the simmering soup pot.
Zest the seedless oranges & trim away the white. Cut into bite-sized
pieces & add along with the zest to the soup. Add palm & parsely.
Stir well & check the seasoning. Puree the reserved beans & add to
the pot. Stir well & simmer for 10 minutes. Serve hot.
Mark's note: I omit the hearts of palm & it still makes a great soup.
"The Big Carrot Vegetarian Cookbook"
From: Mark Satterly
From the June '95 cookbook
MMMMM
-!- GEcho 1.02+
! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21624 Date: 04-20-94 19:31
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Blueberry Banana Shake
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Blueberry Banana
1 banana
2 cups blueberries
1/4 cup honey
2 cups plain yogourt
Blend.
___
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-!- Maximus 2.01wb
! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21671 Date: 04-21-94 07:32
From: Pat Stockett Read: Yes Replied: No
To: Dom D'amato Mark:
Subj: Bob-Andy Pie CR
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Hi Dom!
> My mom is from Arkansas and when I was a kid some 30 or so years
>ago I remember a wonderful pie called a Bob-andy Pie(sp).
Don't know about this being southern. I have it in an Amish
cookbook from Indiana. Another poster once said that the Bob-Andy thing
had to do with a farmers mules. I can't remember exactly what he said.
-Pat
-Begin Recipe Export-
Title: Bob Andy Pie
Keywords: pie, Amish
1 unbaked 9 inch pie shell
1 cup granulated sugar
1 cup brown sugar
2 Tbsp. all purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. salt
3 eggs
2 cups milk
1 Tbsp. butter, melted
1 tsp. vanilla extract
Preheat oven to 350 F. Set out pie shell. In a large mixer bowl,
combine the next 6 ingredients. In another mixer bowl, beat the eggs
well. Add the remaining ingredients. Blend liquid mixture into flour
mixture, then pour into the unbaked shell. Bake for 45 minutes. The
filling will still be shakey when you remove it from the oven. The pie
puffs up, but levels off as it cooks. Serve at room temperature.
From: Cooking From Quilt Country
Shared By: Pat Stockett
-End Recipe Export-
* QMPro 1.0 90-8356 * New Jersey, The Garden State.
-!- WM v3.10/92-0413
! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21627 Date: 04-20-94 19:33
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Cantaloupe Raspberry Sha
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Cantaloupe Raspberry
1 cantaloupe
1 pint raspberry sorbet
1 cup ice cubes
Blend.
___
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21766 Date: 04-23-94 18:32
From: Wesley Pitts Read: Yes Replied: No
To: Joyce Flory Mark:
Subj: Cat-poop cookies *CR
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
While modeming down the Information Superhighway, Joyce Flory said:
JF> I *love* recipes like this for the reaction it brings when someone
> asks "What the heck *is* this??"
Then you might enjoy this one, Joyce...I *think* it originally came
from Sharon Stephens in Canada, but I'm not positive...
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cat Poop Cookies
Categories: Cookies, Children's
Yield: 1 servings
MMMMM-------------------CHOCOLATE INGREDIENTS------------------------
1/2 c Honey
2/3 c Butter, margarine, or lard
1 Egg
1 ts Vanilla extract
-OR- peppermint extract
2 c Whole wheat flour
1/3 c Cocoa powder
Grape-nuts(tm) cereal
MMMMM------------------GINGERBREAD INGREDIENTS-----------------------
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine, or lard
1 Egg
2 1/3 c Whole wheat flour
Ginger, cinnamon, cloves
- to taste
-(maybe 1/2 tsp each)
Grape-nuts(tm) cereal
MMMMM--------------------------MIX-INS-------------------------------
Coconut; (tapeworms)
Chocolate chips
Butterscotch chips
Peanut butter chips
Spagetti or ramen noodles
- cooked - (roundworms)
Corn
Peanuts
"puffy pastel things"; *
-find at Chinese restaurants
*NOTE: "puffy pastel things are to look like the cat ate styrofoam
packing pellets-i haven't tried this
to make: microwave the honey till it bubbles(about 1 minute). add the
butter,(i've been told using lard makes for a more realistic texture
and softer cookie) and the molasses, if any. add the egg, mix well,
then mix in all the other stuff. add mix-ins of your choice to some
or all of the batter.
chill 1 hour in the freezer or several hours in the fridge. roll
dough logs of random length and the diameter of cat poops. roll logs
in grape- nuts and bake at 350 degrees till done(maybe 10 to 15
minutes but with my flaky oven you never know).
serve in a disposable cat litter box on a bed of grapenuts, with a
cat litter scoop. i hear you get lovely effects by decorating the
box and scoop with melted chocolate or pudding. i imagine brown
sugar might work as a substitute for the new clumping litters, but i
havent tried it. this recipe worked especially well at the halloween
party where the table was already decorated with plastic flies.
From: Wesley Pitts
From the June '95 cookbook
MMMMM
-=wp=-
_
_| ~-.
\, *_} <-- Deep in the Heart of Texas
\)
Bryan, TX
... There are no mistakes in the kitchen -- just lessons.
-!- Pocat's Den BBS...
! Origin: Pocat's Den BBS (409)268-0286 (1:117/142)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21746 Date: 04-23-94 22:32
From: Dale Shipp Read: Yes Replied: No
To: Imran Chaudhary Mark:
Subj: Chicken Curry CR*
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> On 19 Apr 94 15:24:47, Imran Chaudhary <=-
-=> spoke to All about Mince & Peas Curry <=-
IC> Recipe: KEEMA MATTER (MINCE & PEAS CURRY)
That looks good, we want more :-}}
Here is one for you.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Chicken Dopiazza (Indian Chicken Curry)
Categories: Indian, Curry, Chicken, D&g
Yield: 1 servings
1 1/2 lb Chicken meat
2 md Onions, thinly sliced
2 tb Peanut oil
1/4 ts Garlic powder
1 tb Coriander seeds
1 tb Ground cumin
1/2 ts Ground turmeric
1 ts Ground ginger
1 tb Chili powder
1 ts Black pepper
1/2 ts Salt
1 cn Tomatoes (undrained)
Partially cook chicken, Cut in large bite size pieces.
Fry onions in oil in a large pan until they are golden brown.
Mix the garlic with the spices and a little pepper. Add the
spice mixture to the pan, fry spices with onions for 1 minute.
Add chicken and stir together for 1 minute.
Add tomatoes, break up solid tomatoes with fork to small size
pieces.
Pour sufficient water in pan to cover the meat. Bring to boil,
cover and slowly simmer for 45 minutes then uncover and cook
slowly for 60 minutes or until meat is fork tender Stir
occasionally to prevent sticking.
Serves 4
Serve with Turmeric Rice or Regular Rice
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50
From: Dale Shipp
From the June '95 cookbook
MMMMM
... Shipwrecked on Hesperus in Maryland. 19:52:23 23 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21820 Date: 04-21-94 23:25
From: Jr Byers Read: Yes Replied: No
To: Garner Miller Mark:
Subj: Chicken Teriyaki
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
GM>OK, folks, I'm on one of my chicken kicks! I've got tons of chicken breasts
GM>and a taste for Teriyaki sauce. Any suggestions?
Does this help?
J.R.
Title: Sesame Chicken Teriyaki
Categories: Low-cal, Chicken, Main dish
Servings: 2
2 tb Teriyaki Sauce 1 tb Water
2 x Cloves Garlic, minced 1/4 ts Ground ginger
6 oz Chicken Breast halves * 1/4 ts Sesame Seeds, toaster
* boned, skinless chicken breast halves, cut into 3/4" wide strips
For marinade, in a small mixing bowl combine teriyaki sauce, water,
garlic, and ginger. Stir in chicken. Let stand 20 minutes at room
temperature, stirring occasionally. Drain.
Thread chicken, accordian-style, on two 10-12" skewers or four 6" skewers.
Place on the unheated rack of a broiler pan. Broil 4-5" from heat for 3
minutes. Turn chicken and broil 2-3 minutes more or till chicken is tender
and no longer pink. Sprinkle with toasted sesame seeds. Microwave
Directions:
Prepare as above, except thread marinated chicken on four 6" bamboo
skewers and place in 8x8x2" baking dish. Microcook, covered with waxed
paper, on 100% power (high) for 3 1/2 -5 minutes or till chicken is no
longer pink. Give dish a half-turn every 2 minutes.
******************************************************* Per serving: 160
calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg cholesterol, 639
mg sodium, 268 mg potassium.
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Pineapple -Chicken Teriyaki
Categories: Poultry, Main dish
Servings: 4
1 lb Can of pineapple slices 2 tb Cider vinegar
1/2 c Soy sauce 1 Small clove of garlic
1 tb Molasses 1/4 c Sauterne
2 tb Brown sugar 5 Chicken breasts (boneless)
1/4 c Cooking oil
Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy
sauce, molasses, brown sugar, Љ oil, vinegar, garlic and sauterne. Bone and
skin the chicken breasts and place in a shallow dish. Add the pineapple.
Pour molasses mixture over chicken mixture and cover. Marinate in
refrigerator for several hours.
Drain and reserve marinade. Grill chicken over hot coals., turning and
basting frequently with reserved marinade, until tender and browned. Grill
pineapple on both sides and serve 2 slices with each chicken breasts.
From: Jr Byers
From the June '95 cookbook
-----
-!-
ю SLMR 2.1a ю Reality happens when you don't make it to the bathroom.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21754 Date: 04-22-94 11:51
From: Wesley Pitts Read: Yes Replied: No
To: Ernie Harrison Mark:
Subj: CHILI *CR
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
While modeming down the Information Superhighway, Ernie Harrison said:
EH> Be careful how close you stand, Wes thinks tomatoes in chili are
> ok.
I do? I don't recall ever saying that, Ernie. If you'll take a peek
at my recipe again, you'll find no tomatoes in it:
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Wesley & Kathy's World-Famous Killer 4-Star Venison Chili
Categories: Main dish
Yield: 6 servings
3 lb Finely chopped venison *
1 ea Medium onion
4 ea Cloves garlic
1 x Salt to taste
1/4 c (or more) Chili powder
2 tb Olive oil
1 tb Cumin
1 cn Texas beer
1/2 c Water or beef broth
1 tb Mexican oregano
2 tb Masa or corn meal **
1 ts Ground coriander
* Venison should be cut from the neck or shoulder
** Dissolve masa in about 1/4 c water
Saute the meat in the oil until about 1/2 browned. Add onions and
garlic and saute until onions are tender, but not brown. Add chili
powder, coriander, and cumin, and cook, stirring, for 4 - 5 minutes.
Do not allow to burn. Add beer and water/broth and simmer, stirring
frequently until meat is tender. (About 45 minutes - 1 hour) When
meat is tender, stir in masa, dissolved in water or broth. Simmer,
stirring frequently an additional 30 minutes or so. If possible,
allow chili to cool and sit for at least 6 hours before re-heating
and serving.
From: Wesley Pitts
From the June '95 cookbook
MMMMM
See? No tomatoes or tomato products. And NO BEANS!
-=wp=-
_
_| ~-.
\, *_} <-- Deep in the Heart of Texas
\)
Bryan, TX
... And on the 8th day God said, "Ok, Murphy, you're in charge!"
-!- Pocat's Den BBS...
! Origin: Pocat's Den BBS (409)268-0286 (1:117/142)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21655 Date: 04-22-94 00:35
From: Marianne Riolo-minahan Read: Yes Replied: No
To: Megan Abshire Mark:
Subj: Re: Chinese Desserts
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Quoting Megan Abshire to All <=-
MA> I'd appreciate ANY DIM SUM recipes, especially BAO (steamed buns).
Megan - Here are a few recipes for you. Marianne
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dim Sum - Shao-Mai Steamed Pork Dumplings, Cantonese
Categories: Chinese, Hors d'oeuv
Yield: 4 servings
1/2 lb Shao mai wrappers
2 Stalks celery cabbage
1 lb Boneless pork shoulder,
Finely ground
1 tb Chinese rice wine OR
Pale dry sherry
1 tb Soy sauce
2 ts Salt
1 ts Sugar
1/4 c Finely chopped bamboo shoots
1 tb Corn starch
Prepare ahead: With a cleaver or heavy, sharp knife, cut off the flat
ends and trim away any wilted green tops from the cabbage stalks.
Wash the stalks under cold running water, then drain them thoroughly
and chop into a very fine dice. Place the chopped cabbage into a
kitchen towel or double layer of cheesecloth and squeeze it firmly to
extract as much of its moisture as possible. In a bowl, combine the
pork, wine, soy sauce, salt, sugar & corn starch, and, with a large
spoon, mix them thoroughly together. Stir in the cabbage and bamboo
shoots. To fill each dumpling, place a shao mai wrapper on the palm
of your hand and cup it loosely. Place one tablespoonful of the
filling in the cup. Then, with your other hand, gather the sides of
the wrapper around the filling, letting the wrapper pleat naturally.
Squeeze the middle gently to make sure that the wrapper fits firmly
against the filling, and to give the cylinder a faintly wasp-waisted
look. Tap the dumpling to flatten its bottom so it can stand upright.
When all the dumplings are made, place them on a greased heatproof
plate 1/2 inch smaller in diameter than the pot in which you plan to
steam them. Cover with plastic wrap and refrigerate until you are
ready to cook them - but no longer than 2-3 hours. To cook: Pour
enough boiling water into the lower part of a steamer to come within
an inch of the cooking rack. Place the plate of dumplings on the
rack. Over high heat, bring the water in the steamer to a rolling
boil. Cover the pan tightly and steam for 30 minutes. NOTES: If the
dumplings must be made in 2 or more batches, keep the finished
dumplings warm as you proceed with the rest by covering them with a
saucepan lid. Or they may be reheated in the steamer for a minute or
so before serving. In any case, during the steaming process, it is
wise to keep a kettle of boiling water at hand if the water in the
steamer boils away and needs replenishing. Serve the dumplings on the
steamer plate set directly on a platter or, with chopsticks, tongs or
a slotted spoon, transfer the finished dumplings to a heated platter.
For a dipping sauce, I pour about 4 parts soy sauce in a small bowl
with one part vinegar, a splash of sesame oil, and a little finely
sliced scallion for garnish. Leftover dumplings may be frozen and
resteamed briefly to serve.
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
-!- xMail 1.00/Pro
! Origin: Theorem Beach, Viola, DE (1:2600/140)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21625 Date: 04-20-94 19:31
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Chocolate Raspberry Shak
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Chocolate Raspberry
1 1/3 cups raspberries
1 pint chocolate frozen yogourt
1 1/2 cups milk
Blend.
___
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! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21711 Date: 04-23-94 09:38
From: Sylvia Steiger Read: Yes Replied: No
To: Nancy Bird Mark:
Subj: Chopped chicken liver CR
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
NB> I am looking for a good chopped chicken liver recipe
I haven't tried these:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chopped Chicken Livers
Categories: Appetizer, Jewish, Not interes
Yield: 6 servings
MMMMM------------------------GEHKTE LEBER-----------------------------
1 lb Chicken livers
1 lg Onions, chopped
1/4 c Schmaltz; chicken Fat
3 Eggs; hard boiled
1/2 ts Salt
Black pepper
Preheat oven to 375 deg. Wash and drain the chicken livers. Remove
all fat and any discolored spots. If you find one with a green area,
which is the gall, throw it away. It would make everything taste
bitter. Arrange the livers on a foil lined baking sheet and bake for
30 minutes at 375 deg. While livers are baking, saute the onions in
the schmaltz (chicken fat) until very brown. Peel the eggs and chop
them coarsely. Place in a bowl of food processor,or blender.Add the
livers,the sauteed onions, salt and pepper.Pulse the machine until
everything is ground and mixed together. Serve as an appetizer on a
bed of lettuce with chopped onion. AN Aside: For real down home
chopped liver,the whole process should be done in a wooden bowl, with
single bladed chopping knife.
Posted 10-10-93 by GAYE LEVY on F-Cooking
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator
of GT Cookbook and PlanoNet Lowfat & Luscious echoes
From: Sylvia Steiger
From the June '95 cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chopped Chicken Livers
Categories: Try it, Pileggi, Appetizer, Meat
Yield: 6 servings
MMMMM-----------------MAMA LEAH'S JEWISH KITCHEN----------------------
1 lb Chicken livers
1 lg Onion, finely chopped
1/4 c Schmaltz (rendered chicken
-fat)
3 Eggs, hard-boiled, peeled,
-and coarsely chopped
1/2 ts Salt (or to taste)
Black pepper (to taste)
Preheat the oven to 375 degrees F.
Wash and drain the chicken livers. Remove all the fat and any
discolored spots. If you find one with a green spot, which is gall,
throw it away. It will make everything taste bitter.
Line a baking sheet with aluminum foil and arrange the chicken livers
on it. Bake the livers in the preheated for 30 minutes.
While the livers are baking, in a skillet, heat the schmaltz and saute
the onion until very brown.
In the bowl of a food processor, place the chopped eggs, the livers,
sauteed onion, salt, and pepper, to taste. Pulse the machine until
everything is ground and mixed together.
Alternately, chop everything finely with a half-moon chopping knife in
a wooden bowl. Refrigerate until ready to serve. Serve as an
appetizer, on a bed of lettuce with chopped onion.
ADVICE FROM MAMA: 1. If you are watching your cholesterol, use 1/3
cup of corn oil instead of the rendered chicken fat.
2. This makes a great party mold with crackers or rye
rounds.
3. To bring out the best flavor, remove from the
refrigerator a half an hour before serving.
NOTE: There's a whole dispute between the chop-by-hand chicken liver
fanatics and the chop-by-machine cooks. I've got a machine and
I'm always in a hurry, so that's how I make my chopped chicken
liver. If you have a lot time and nothing better to do with it
and you'd like to build up your arm muscle, then by all means
chop, chop, chop. It'll taste just as good.
Posted 09-21-93 by D. PILEGGI on F-Inter Co
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
From: Sylvia Steiger
From the June '95 cookbook
MMMMM
* SLMR 2.1a * The newest form of birth control: AIDS
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21670 Date: 04-21-94 06:35
From: Pat Stockett Read: Yes Replied: No
To: Beth Wheeler Mark:
Subj: Coffee Creamers CR
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Hi Beth!
BW>Oysters have always been a treat for my husband as you say they have
>gotten so expensive. I've only cooked clams once. We are so far away
I love clams. I often make meals around them. I can make a meal with
just eating them raw. But then I grew up eating them. Clamming is fun.
Where we always went is in rather deep water though. An adult can just
barely touch bottom.
>The flavored non-dairy coffee creamers usually state on the label
>that they may contain coconut oil and since I'm allergic to coconut
>I stay away from them. It is mind boggling the amount of food and
Here's some recipes for some home made ones. You could skip the coconut
that way -Pat
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Flavored Coffee Creamers
Keywords: coffee, mixes, creamers, beverage
From: Don Burrell
::Amaretto creamer::
3/4 C. non-dairy coffee creamer
1 t. almond extract
1 t. ground cinnamon
3/4 C. confectioner's sugar
*Makes 12 servings*
::Bavarian Mint creamer::
3/4 C. non-dairy coffee creamer
1/2 C. baker's cocoa
3/4 C. confectioner's sugar
1/2 t. peppermint extract
*Makes 15 servings*
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Coffee Creamers II
Keywords: mixes, drinks, creamers, beverage
From: Don Burrell
Irish Coffee Mix
1 pk butter mints (crushed)
2 C chocolate malt mix
1/2 C Nestle's Quick
2 C powdered coffee creamer
Fireside Coffee Mix
2 C Nestle's Quick
2 C powdered coffee creamer
1/2 C powdered sugar
3/4 t cinnamon
3/4 t nutmeg
-End Recipe Export-
* QMPro 1.0 90-8356 * New Jersey, The Garden State.
-!- WM v3.10/92-0413
! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21767 Date: 04-22-94 13:25
From: Mark Paxson Read: Yes Replied: No
To: Joann Pierce Mark:
Subj: CR* & QUESTIONS
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Joann,
What follows is a message with some questions I am now posting for the SIXTH
time!!!! Please let me know if you receive this. I'm about to give up. :(
This is a repost -- this is now the 6th time I have tried to post
these questions and recipe. Please let me know if anybody receives
this message. I decided that people may be receiving this message,
but I may not be receiving their responses, so could you reply both
on Cooking and send me a message on Internet. My address is
mark.paxson@24stex.com. Thanks.
To All,
I have posted several messages in the past few weeks that got no
responses. I am beginning to think that either nobody loves me or
there is a serious speed bump on the ol' superhighway. What
follows is a several message that summarizes the various questions
I asked. I also have posted the following recipe several times and
got no confirmation that anybody ever received it. So, here goes
... again (for the fourth time). Could somebody please confirm for
me that this message is actually received by somebody, anybody, or
nobody. :) Thanks everybody.
First, the questions:
1. I ate at El Torito a few weeks ago and some friends had
vegetarian enchiladas that were wrapped in red chile corn
tortillas. I am looking for a recipe for the tortillas. Does
anybody out there have a recipe for red chile corn tortillas?
2. My sister-in-law is getting married and my wife and I are in
charge of the bridal shower. I am looking for suggestions for
appetizers or other ideas for food to be served at the shower.
Thank you for your suggestions.
3. The recipe:
CHILI JACK CHEESE SPREAD
1 cup grated Monterey Jack Cheese
3 oz. cream cheese
3 TBSP sour cream
2 TBSP green taco sauce or diced green chiles
1/2 tsp garlic powder
1/2 tsp chili powder
1-2 green onions
Combine ingredients in blender. Serve with chips or veggies. This
makes a pretty small amount of dip, so I usually triple it.
Enjoy!!!
Thanks everybody.
Mark
... Hoping and praying that this message gets somewhere, anywhere.
-!- FLAME v1.0
! Origin: 24th Street Exchange, A BBS Since 1983 (916) 448-2483 (1:203/52)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21620 Date: 04-20-94 19:29
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Cranberry Orance Ice Tea
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Cranberrry Orange
5 Tbsp iced tea mix
2 cups cranberry juice
1 cup orange juice
2 cups sparkling mineral water
Blend.
___
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! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21637 Date: 04-20-94 19:40
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Double Pineapple
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Double Pineapple (6)
1/2 fresh pineapple (1 1/3 cups)
1 cup pineapple juice
1/4 cup sugar
2 cups ice
Blend.
___
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21676 Date: 04-22-94 19:22
From: Terri Woltmon Read: Yes Replied: No
To: Frank Skelly Mark:
Subj: Echo Stats
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
TW>to be sure that wasn't the problem - and I'm still finding
TW>gaps in the messages.
FS>Welcome to the club. :-<
Now that I think about it ... could be a mixed blessing.
This can be a busy place <G>. How 'bout a peach dessert
you can drool over <EG> - they should be in season soon.
Virginia Peach Puff
3 lbs peaches, peeled and thickly Buttermilk Biscuit Dough
sliced 3 C all purpose flour
2 T fresh lemon juice 3 T sugar
2/3 c sugar 1 T baking powder
3 T all purpose flour 1 1/2 t baking soda
1/4 t cinnamon pinch salt
1/2 c well-chilled unsalted
1 egg beaten with butter, cut into 1/2 inch
2 t cream or milk (glaze) pieces
sugar 3/4 c buttermilk
vanilla ice cream
Mix peaches and lemon juice in large bowl, then pour off all but 1 t
juice. Mix in 2/3 c sugar, 3 T flour and cinnamon.
Dough: Position rack in center of oven and preheat to 400 degrees.
Generously butter 4 1/2 x 8 1/2 inch ovenproof glass loaf pan. Blend
flour, 3 T sugar, baking powder, baking soda and salt in processor. Cut
in butter until coarse meal forms, using on/off turns. With machine
running, pour enough buttermilk through feed tube to form soft dough that
almost binds together. Gently knead dough on floured surface 2 times to
blend.
Gently pat or roll dough into 12 x 14 inch rectangle. Trim edges and
reserve. Using floured hands, transfer dough to prepared pan. Trim short
ends to overhand pan by 1 inch, reserving scraps; do not trim long sides.
Spoon peach mixture into pan. Fold in short ends and one long side of
dough. Brush with glaze. Fold second long side over glazed surface,
pressing to seal. Brush top with glaze. Pat reserved dough out 1/4 inch
thick. Cut out shapes (flowers, leaves, diamonds, etc.). Arrange atop
loaf. Brush with glaze. Place pan on sheet of foil in oven. Bake 30
minutes, covering with foil if browning too quickly. Sprinkle top with
sugar and bake until puff sounds hollow when tapped, about 10 minutes
longer. Cool slightly on rack. To serve, cut with serrated knife and
spoon into bowls. Top with ice cream. From Bon Appetit, Aug '85.
Makes 6 servings
+------------------------------------------------------+
| Terri St.Louis-Woltmon |
| Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com |
+------------------------------------------------------+
* DeLuxe2 1.25 #12403 * Forgive your enemies - nothing annoys them so much
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
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Msg#: 21868 Date: 04-19-94 23:03
From: Mike Harvey Read: Yes Replied: No
To: Lindsey Jones Mark:
Subj: English High Tea
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Hi Lindsey <=-
LJ> How's good old England these days? I wouldn't mind popping over the
LJ> top and visit "the old country" again; my wife absolutely loves the
LJ> place and I'm very partial to the country pubs all over the Isles.
Well, Britain in general is in a pretty poor state, as it has been
for the past decade or so. I'd gladly get out if I could,
preferably to New Zealand. The economy is still in a mess with no
change in sight. As for the country pubs, I haven't been in one in
years.
LJ> is England in the World Cup
LJ> this year or not?
No idea, I don't follow the game.
LJ> Are the folks in England still into the pub lunches and a couple of
LJ> pints or has this changed due to the economy?
No idea, see above.
LJ> how about some
LJ> fresh salmon
Thanks for the thought, but, as a vegetarian I don't touch the stuff
these days. Here's a recipe for flapjacks though. Apologies for
not having it in Meal-Master format, but I'm still working on it.
Flapjacks
2 oz Sugar
4 oz Oats
4 1/2 oz Margarine
7 ts Honey
3 oz Currants
3 oz Sultanas
3 oz Raisins
Line an 8inch square tin with greaseproof or parchment paper. Heat
sugar, marge and honey in a saucepan over a gentle heat. When marge
has melted and sugar dissolved stir in the rest of the ingredients.
Mix thouroughly and empty into the tin and press down evenly.
Bake at 190C/375F/Mk 5 until the surface is golden, approximately
one hour. NB the surface will still look rather moist. Cut into
nine equal sized pieces while still warm and leave in tin to cool.
Transfer to a wire rack to cool thouroughly.
Given sufficient willpower this should be sufficient to last almost
24 hours. It only lasts me longer if I've overcooked (ie burnt) it.
Mike H
... But... but... I WAS on topic -- for another echo area, sure, but...
-!- Blue Wave/RA v2.12 [NR]
! Origin: Revellers' Refuge, Peterborough UK (44-733-390407) (2:2504/104)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21861 Date: 04-23-94 19:10
From: Marliene Wolsey Read: Yes Replied: No
To: All Mark:
Subj: first time transfer
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Title: Famous fried chicken
Categories: Meats, Main dish
Yield: 1 servings
3 lb Chicken pieces
2 c Water
1 t Salt
SEASONING:
4 tb Paprika
2 tb Dry mustard
2 tb Salt
1 tb Pepper
1 tb Celery salt
1 tb Garlic salt
1 t Ginger
1 t Thyme
1/2 t Basil
1/2 t Oregano
BATTER
1 Egg
1 c Milk
1 c Flour
1 t Baking powder
1/2 t Salt
1/8 t Pepper
2 tb Prepared seasoning
Fine bread crumbs for coat
Fat for deep frying
Put chicken salt and water into a saucepan,cover,simmer until
tender.add more water if needed.Drain and cool before dipping into
batter.
SEASONING:
Measure all into bowl mix together well, pour into small bottle.Use in
batter recipe above.
BATTER:
Mix all 7 ingredients in order given.
Dip chicken into batter then crumbs. Drop into hot fat 375~ and deep
fry until brown. Drain on paper towel lined tray keep hot in a 200~
oven.
MMMMM
I hope this gets imported I've tried before no luck.
... I may have settled in shipping.
___ Blue Wave/QWK v2.12
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! Origin: The CAGE, Vancouver, B.C. Canada (604)261-2347 (1:153/733)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21632 Date: 04-20-94 19:37
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Fruit Whips
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
FRUIT WHIPS
Raspberrry Blueberry Peach Apricot
Fruit 2 cups 2 cups 4 peaches 5 apricots
Milk 1 cup 1 cup 1 cup 1 cup
Lemon Juice 1 Tbsp 1 Tbsp 1 Tbsp 1 Tbsp
Sugar 1/2 cup 1/3 cup 1/2 cup 1/4 cup
Blend.
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Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21623 Date: 04-20-94 19:30
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Gingered Cantaloupe Shak
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Gingered Cantaloupe
1 cantaloupe
1 Tbsp crystallized ginger
1 pint vanilla ice cream
Blend.
___
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Msg#: 21619 Date: 04-20-94 19:28
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Harvest Cooler Ice Tea
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Harvest Cooler
1/2 cup lemon iced tea mix
2 cups cranberry juice
1 cup apple juice
1 cup sparking mineral water
Blend.
___
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Msg#: 21659 Date: 04-22-94 00:35
From: Marianne Riolo-minahan Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Re: HI there!
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Quoting Bill Oliver to Joann Pierce <=-
BO> don't flog me to badly(GRIN).. I need to find a recipe for black bean
BO> soup. I know they must be someone out there that has one, I have lots
Bill - Two versions for you to try. Marianne
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cuban Black Bean Soup
Categories: Soups
Yield: 4 servings
1 lb Beans, dried black
1 c Onion; chopped
1 tb Margarine or butter
4 c Water
1 Bouillon cube, beef
12 oz Ham, cooked lean
2 Bay leaves
1/2 ts Thyme, dried leaf
1/2 ts Oregano, dried leaf
1/2 ts Salt
1 Pepper, dried whole red
1 c Pepper, green bell; chopped
1/3 c Dark rum (optional)
1 c Sour cream (optional)
Sort and soak beans overnight; drain and discard soak water. In a
4-quart pot, saute onion in butter or marg until tender but not
browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into
4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to
boil; reduce heat. Cover and simmer until beans are tender, 1 to
1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato
masher or fork. Add mashed beans to stew; stir to thicken. Remove ham
and dice. Remove bay leaves and red pepper, if used and discard. Add
diced meat, green pepper and rum (if desired) to beans. Cover and
simmer 15 minutes. Serve beans over rice and top with sour cream if
desired.
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Southwest Black Bean Soup
Categories: Soups, Mexican
Yield: 8 servings
1 c Onion; Chopped, 1 Large
4 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1 lb Black Beans; Dried
2 c Ham; Smoked, Cooked, Cubed
6 c Chicken Broth
2 T Red Chiles; Ground
2 T Cilantro; Fresh, Snipped
1 T Oregano Leaves; Dried
2 t Cumin; Ground
28 oz Whole Tomatoes; Undrained
1 ea Chipotle Chile; *
MMMMM--------------------QUICK CREME FRAICHE-------------------------
1/3 c Whipping Cream
2/3 c Dairy Sour Cream
MMMMM-------------------------GARNISHES------------------------------
1 x Red Bell Pepper; Chopped
* Chipotle Chile should be one that has been canned in Adobo Sauce.
~---------------------------------------------------------------------
~-- Cook and stir onion and garlic in oil in 4-quart Dutch oven until
onion is tender. Stir in remaining ingredients except Quick Creme
Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce
heat. Cover and simmer until beans are tender, about 2 1/2 hours.
Pour 1/4 of the soop into food processor workbowl fitted with steel
blade or into blender container, cover and process until smooth.
Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell
Pepper. QUICK CREME FRAICHE:
Gradually stir whipping cream into sour cream. Cover and refrigerate
up to 48 hours.
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
-!- xMail 1.00/Pro
! Origin: Theorem Beach, Viola, DE (1:2600/140)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21865 Date: 04-24-94 10:17
From: Holly Fenn Read: Yes Replied: No
To: All Mark:
Subj: Hollandaise Sauce
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
1/2c margarine or butter
3 beaten egg yolks
1T water
1T lemon juice
Dash of white pepper
Cut margarine or butter into thirds and bring it to room temperature.
In the top of a double broiler, combine egg yolks, water, lemon juice,
pepper, and a dash of salt.
Add one piece of the margarine or butter. Place over boiling water (upper pan
should not touch water). Cook, stirring rapidly, till margarine melts and
sauce begins to thicken.
Add the remaining margarine, a piece at a time, stirring constantly. Cook
and stir till sauce thickens (1-2 minutes). Immediately remove from heat.
If the sauce is too thick or curdles, immediately beat in 1-2 tablespoons hot
tap water. Serve the sauce with cooked vegetables, poultry, fish, or eggs.
Makes about 3/4 cup (12 one tablespoon servings).
This tastes great over sauteed mushrooms!
Crazy Horse BBS * FidoNET 1:147/4444 * VirtualNET 1405008 * 1-405-794-9092
-!- VFIDO 6.20.00 Gamma Candidate 2
! Origin: Crazy Horse (1:147/4444)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21643 Date: 04-20-94 19:44
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Honeydew
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Honeydew (3)
1 orange
1 cup honeydew
1 slice lemon
2/3 Tbsp honey or sugar
1 cup ice
Blend.
___
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Msg#: 21663 Date: 04-22-94 00:35
From: Marianne Riolo-minahan Read: Yes Replied: No
To: Terri Sprague Mark:
Subj: Re: Ice Cream
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Quoting Terri Sprague to All <=-
TS> I am looking for receipes for homemade ice cream. I just got
Terri - Here ya go. Enjoy! Marianne
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Strawberry Ice Cream
Categories: Ice cream
Yield: 4 servings
1 qt Strawberries OR
2 pk Frozen unsweetened berries
1 cn Eagle Brand condensed milk
1 lg Can evaporated milk
1 1/2 c Sugar
1 ts Vanilla
2 Eggs
Milk (whole or lowfat)
Blend fruit and condensed and evaporated milk in a blender. Mix in
sugar, vanilla and eggs. Add whole or lowfat milk to fill line.
Freeze according to manufacturer's instructions.
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: French Vanilla Ice Cream
Categories: Ice cream
Yield: 4 servings
2 Eggs
3/4 c Sugar
pn Salt
1 3/4 c Milk
1 1/2 c Half & half
1 1/4 ts Vanilla extract
4 1/2 tb Inst vanilla pudding powder
Beat eggs in mixing bowl until fluffy. Add remaining ingredients and
continue beating until sugar and vanilla pudding dissolve. Chill
thoroughly then pour into ice cream maker.
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
-!- xMail 1.00/Pro
! Origin: Theorem Beach, Viola, DE (1:2600/140)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21695 Date: 04-20-94 19:53
From: Joan Mershon Read: Yes Replied: No
To: Terri Sprague Mark:
Subj: Ice Cream
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Greetings Terri!
In Reply to what Terri Sprague was telling All on 18 Apr 94
TS> I am looking for receipes for homemade ice cream. I just got a new
TS> ice cream freezer, electric. I am not looking for Ice Milk, although
Here are two of my favorites. The first is the BEST fruit ice cream I have
ever had. The second was a great favorite with half of my (now ex)
in-laws...the other half of them were bible-toten folks. Made for some
interesting summer get-togethers.<G>
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Vicki's Fresh Fruit Ice Cream
Categories: Frozen, My favorite, Fruit, Southern, Easy
Yield: 999 servings
3 c Half & Half
1 cn Eagle milk (14 oz)
1 c Pureed fruit
-berries, peaches, etc
1 tb Vanilla
Food coloring - optional
Combine all ingredients in ice cream freezer. Freeze according to
manufacturers directions. Makes 1 1/2 quarts.
This is the best fruit ice cream. Great for picnics because you don't
have to cook it.
Source: Vicki Spurgeon Walker From the collection of: Joan Mershon
From: Joan Mershon
From the June '95 cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Jean's Bourbon Ice Cream
Categories: Alcohol, Frozen, Dessert
Yield: 999 servings
4 Eggs
3/4 c Sugar
1/2 c Bourbon
1 cn Eagle Sweetened Condensed
- Milk (14 oz)
6 c Half-Half
Fresh Mint (Garnish)
Beat eggs on medium speed, gradually add sugar. Add bourbon and Eagle
milk, mixing well. Add Half & Half. Pour into 1 gallon freezer,
freeze according to manufacture's directions. Garnish each serving
with mint sprigs.
Source: Jean Howard, Auburn, Alabama
Typos courtesy of: Joan Mershon
From: Joan Mershon
From the June '95 cookbook
MMMMM
TTFN,
Joan
-!- GoldED 2.42.G0214
! Origin: Pixel's PlayGround (1:105/18.3)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21657 Date: 04-22-94 00:35
From: Marianne Riolo-minahan Read: Yes Replied: No
To: Nancy Wallace Mark:
Subj: Re: lost recipes
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
-=> Quoting Nancy Wallace to All <=-
NW> I also lost a recipe for a pineapple cheesecake. It had a crumbly type
Nancy - Here are 2 from my collection; hope they're what you want.
Marianne
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Aloha Cheesecake
Categories: Cheesecakes
Yield: 10 servings
1 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/3 c Sugar
2 tb Milk
2 Large Eggs
1/2 c Macadamia Nuts, Toasted
8 1/2 oz Crushed Pineapple, Drained
1 Med Kiwi Peeled, Sliced
Combine crumbs and margarine; press onto bottom of 9-inch springform
pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, sugar
and milk, mixing at medium speed on electric mixer until well
blended. Add eggs, one at a time, mixing well well after each
addition. Stir in nuts; pour over crust. Bake at 350 degrees F., 45
minutes. Loosen caek from rim of pan; cool before removing rim of
pan. Chill. Before serving, top with fruit.
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Hungarian Cheesecake
Categories: Cheesecakes
Yield: 10 servings
MMMMM---------------------------CRUST--------------------------------
1 1/2 c Unbleached Flour; Sifted
1 ts Baking Powder
4 tb Sweet Butter; No Margarine
2 Egg Yolks; Large, *
1/8 ts Salt
1 tb Lemon Juice
Cold Water; **
MMMMM-------------------------CHEESECAKE------------------------------
2 c Cottage Cheese
4 Eggs; Large
1/4 c Sugar; Granulated
1 ts Lemon Rind; Grated
1 c Sour Cream
1 c Crushed Pineapple; Drained
1/2 c Raisins
* Lightly beat the egg yolks. ** Use only as much cold water as
needed. (3 to 4 TBLS)
~---------------------------------------------------------------------
~-- Sift together the flour and baking powder, set aside. Cream the
butter in a large mixing bowl, then add the egg yolks, salt, and
lemon juice, mixing well. Add the dry mixture, then using your
fingers, work the dough into a smooth consistency. Add the cold
water as necessary to work the dough. Roll the dough out on a flat
surface to a thickness of 1/4-inch. Cut the dough to fit the greased
bottom of a 9-inch springform pan and place the dough in the bottom.
Use the excess to line the sides of the pan. Chill. CHEESECAKE:
Preheat the oven to 450 degrees F. Press the cottage cheese through a
sieve. In a large mixing bowl, beat 3 eggs and the sugar until well
blended. Add the cottage cheese and beat, then stir in the lemon rind
and the sour cream. Separate the remaining egg, saving the yolk for
another recipe, and brush the crust with the white. Combine the
pineapple and raisins in a bowl, then spread the mixture evenly on
the prepared crust. Pour the cheese mixture on the top of the fruit
mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven
to 350 degrees F. and bake for about another 35 minutes. Cool to
room temperature, then chill. Serve chilled.
From: Marianne Riolo-minahan
From the June '95 cookbook
MMMMM
-!- xMail 1.00/Pro
! Origin: Theorem Beach, Viola, DE (1:2600/140)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21669 Date: 04-21-94 06:23
From: Pat Stockett Read: Yes Replied: No
To: Chris Parkinson Mark:
Subj: Mama's Chicken CR
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Hi Liz!
CP>I'm afraid I lost two reply packet recently :-(, and I believe a couple
>were addressed to you.
That happens sometimes. I always wonder if my reply didn't make it or
if the answer didn't. :-)
>And I very much enjoyed hearing about your collection of cast iron!
>How long have you been collecting?
Probably under three years. I've had to stop doing it so much. I have
no more room on my wall to hang them and my pot cabinet is overflowing.
I spent a good bit of time yesterday taking them down and cleaning them.
That doesn't seem fair somehow. Another favorite is a long c.i.
griddle. I know Le Cruset makes one that has the ridges on one side.
That's one I won't be able to pass by if I see it. It's not old, but
very handy I would think.
>I think corn bread/muffins in one of those must be extra-special!
It is. I think it would be more fun if I had little kids to make them
for. Even the one that makes corn bread look like little ears of corn
is sharp.
CP> Title: Raan Masaledar - Whole leg of lamb in a spicy
That sounds good. Thank You. -Pat
-Begin Recipe Export-
Title: Mama's Chicken (Dom DeLuise)
Keywords: chicken, lemon
2 chickens, cut up and skinned
1 cup lemon juice
1 onion, chopped
2 cups seasoned bread crumbs
2 Tbsp. grated cheese
olive oil
parsley
Place chicken pieces in a bowl with the lemon juice. In a medium brown
paper bag, put in flavored bread crumbs, grated cheese and parsley.
Shake slightly to mix. Put three pieces of chicken into the bag at a
time and shake to coat thoroughly.
Put the chicken pieces in a baking pan with the onion. Sprinkle with
pepper and drizzle with a little olive oil. Bake at 350 degrees for 1
hour.
To serve, squeeze a little lemon juice over chicken and garnish with
lemon slices, parsley, and a little grated cheese.
From: Enquirer Celebrity Cookbook
Shared By: Pat Stockett
-End Recipe Export-
* QMPro 1.0 90-8356 * New Jersey, The Garden State.
-!- WM v3.10/92-0413
! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0)
Д Area: COOKINGNAT ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Msg#: 21645 Date: 04-20-94 19:46
From: Tran Bronstein Read: Yes Replied: No
To: All Mark:
Subj: Melon
ДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДДД
Melon (3)
1/2 cup cantaloupe
1/2 lemon
2u3 Tbsp sugar or honey
1 cup ice
1/4 cup water
Blend.
___
X WinQwk 2.0b#0 X Unregistered Evaluation Copy
-!- Maximus 2.01wb
! Origin: Brian&Wendys Under Constuction at 2400 827-4868 (1:163/598)