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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20524 Date: 04-14-94 21:39
From: Nancy Coleman Read: Yes Replied: No
To: Marilyn Jones Mark:
Subj: REGAL BREADMAKER
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MJ>I would be interested to find a recipe for poppy seed bread. Of course, the
p
>y seed concoction would have to be added after using the machine on the
"doug
>cycle. But this is a favourite of mine if anyone has a recipe to share.
Tha
>.
Hi Marilyn,
This is the recipe I've used for years for Christmas gifts. It's also
been adapted for use as a jar cake.
Nancy
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Poppy Seed Bread (Cake)
Categories: Dessert, Cake, Holiday, Can/preserv
Yield: 2 loaves
3 c Flour
1 1/2 ts Salt
1 1/2 ts Baking powder
2 1/4 c Sugar
1 1/2 tb Poppy seeds
3 Eggs
1 1/8 c Cooking oil
1 1/2 c Milk
1 1/2 ts Almond extract
1 1/2 ts Vanilla extract
MMMMM---------------------------GLAZE--------------------------------
1/2 ts Vanilla extract
1/2 ts Butter flavoring
1/2 ts Almond flavoring
1/2 ts Nutmeg
1/4 c Orange juice
3/4 c Powdered sugar (sifted)
Blend all cake ingredients together with a mixer. Pour into greased
loaf 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour.
Yield: 2 loaves
GLAZE: Mix all glaze ingredients together. Pour over bread when it is
done.
NOTE: I use orange/pineapple juice instead of plain orange juice.
I've had it made either way and like both versions equally. I just
happen to buy the juice blend regularly and seldom buy plain orange
juice. (Nancy)
TO BAKE IN JARS: Grease 5 wide-mouth pint canning jars. Divide dough
evenly between jars. (Jars will be slightly over 1/2 full.) Bake at
325 degrees for 50 minutes. Pull jars out of oven 1 at a time. Pour
glaze over hot bread. Immediately apply and firmly tighten a
two-piece wide-mouth canning lid. The lid will form a vacuum seal as
the jar cools. Jars of canned bread may be stored on the pantry shelf
with other canned foods or may be placed in a freezer. The bread is
safe to eat as long as jars remain vacuum sealed and free of mold
growth. (Nancy)
SOURCE: Dixie Dining, a recipe collection of the GFWC Mississippi
Federation of Women's Clubs, Inc. (Copyright 1982)
Contributed by Mrs. Robert Cook Jones
Typed for you by Nancy Coleman.
MMMMM
* OLX 2.1 TD * If at first you don't succeed, destroy all evidence
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20818 Date: 04-17-94 20:26
From: Karen Mintzias Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: A Request?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 14, 1994, Alan Sawyer wrote to All:
AS> Hi all.Can someone give me some nice stew or soup recipies?
Here are some, take your pick. Split pea sounds good to me right now for some
reason... here are two variations:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: SPLIT PEA SOUP
Categories: Soups, Main dish
Yield: 8 servings
8 c Water
2 c Green split peas
1 Celery stalk
- coarsely chopped
1 lg Carrot; chopped
1 sm Onion; chopped
1/4 ts Ground thyme
1 ds Red pepper
1 Bay leaf
Salt, pepper
Combine water, peas, celery, carrot, onion, thyme, red pepper and bay
leaf in large kettle. Season to taste with salt and pepper. Boil
vigorously 20 minutes, then reduce heat, cover and simmer until split
peas are tender. Press soup through fine sieve and reheat just to
boiling point.
Created by: Andersen's, Buellton, Calif.
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: SPLIT PEA SOUP WITH SPARERIBS
Categories: Soups, Main dish
Yield: 8 servings
3 lb Spareribs
8 c Water
1 lb Yellow or green split peas
2 Celery stalks; cut in chunks
3 Carrots; cut in chunks
4 Leeks; trimmed and diced
1 ts Hickory smoked salt
1 ts Salt
1/4 ts Ground thyme
2 Bay leaves
10 Parsley sprigs
10 Black peppercorns
Combine spareribs and water in large kettle. Bring to boil. Rinse and
drain peas and add to ribs along with celery, carrots, leeks, smoked
salt, salt and thyme. Tie bay leaves, parsley and peppercorns in
small square of cheesecloth and drop into soup. Cover, reduce heat
and simmer 3 to 4 hours or until soup is consistency of thin
porridge. Add hot water from time to time if needed. Remove ribs from
soup, strip meat off bones and return meat to soup. Adjust
seasonings, if needed. Reheat if needed, remove bundle of herbs and
ladle soup into hot bowls.
(C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20819 Date: 04-17-94 20:31
From: Karen Mintzias Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: A Request?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
From Greece, and Bulgaria...
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Fassoulada (Greek Bean Soup)
Categories: Greek, Soups, Vegetarian
Yield: 8 servings
1 lb Dried navy beans
2 Onions; chopped
2 Celery stalks with leaves
- chopped
2 Carrots; scraped & diced
4 Sprigs fresh parsley;chopped
1 c Chopped, drained tomatoes
1 Bay leaf
2 Sprigs fresh mint or thyme
Salt & freshly ground pepper
1/3 c Olive oil
Wash beans and soak overnight in cold water. The next day, in a soup
kettle, bring the beans to a boil in the soaking water. Skim off the
foam, then add the remaining ingredients, cover, and simmer gently
until the beans are tender, about 3 hours. Serve hot.
Note: Less frequently, the soup is pureed through a sieve. Also, you
may add the herbs during the last hour or so of cooking, if you wish.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: BULGARIAN MEATBALL SOUP
Categories: Soups, Ethnic
Yield: 8 servings
1 lb Ground beef
6 tb Rice
1 ts Paprika
1 ts Dried savory
Salt, pepper
Flour
6 c Water
2 Beef bouillon cubes
1/2 bn Green onions; sliced
1 Green bell pepper; chopped
2 Carrots;peeled,sliced thin
3 Tomatoes; peeled & chopped
1 sm Yellow chiles; split,
- most of the seeds removed
1/2 bn Parsley; minced
1 Egg
1 Lemon (Juice only)
Combine beef, rice, paprika and savory. Season to taste with salt and
pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll
in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon
pepper, green onions, green pepper, carrots and tomatoes in large
kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add
meatballs, cover and bring to boil again. Reduce heat and simmer 20
minutes. Add chiles and simmer, covered, 40 minutes or until rice is
cooked. Add parsley during last 5 minutes of cooking time. Taste and
add more salt and pepper, if needed. Just before serving, beat egg
with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture,
then stir egg mixture into soup. Heat and stir until soup is
thickened slightly, but do not allow to boil.
Created by: St. George's Bulgarian Eastern Orthodox Church, Los
Angeles (C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20820 Date: 04-17-94 20:32
From: Karen Mintzias Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: A Request?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Couple more...
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: MINESTRONE
Categories: Soups, Main dish, Italian
Yield: 8 servings
3 Garlic cloves; minced
1 c Chopped celery
1 c Chopped onions
1 c Chopped carrots
2 tb Oil (not olive)
1/2 ts Dried thyme; crushed
1/2 ts Dried oregano; crushed
3 Bay leaves
1 cn Tomato puree (1-lb can)
5 cn -Water (puree cans)
2 bn Spinach; chopped -=OR=-
10 oz -Frozen chopped spinach
1 cn Green beans (1-lb can)
1 cn Peas (1-lb can); -=OR=-
10 oz -Frozen peas
1 cn Red kidney beans (1-lb can)
8 oz Shell macaroni
Salt, pepper
Saute garlic, celery, onions and carrots in oil until vegetables are
crisp-tender. Add thyme, oregano, bay leaves, tomato puree and water.
Bring to boil and add spinach, green beans, peas and kidney beans.
Bring again to boil and add macaroni. Reduce heat and simmer until
macaroni is cooked al dente. Do not overcook. Season to taste with
salt and pepper.
Created by: Valentino, Santa Monica
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: LENTIL SOUP BORRACHO
Categories: Soups
Yield: 12 servings
1 lb Lentils; rinsed
4 c Beer
3 c Chicken broth
1 lb Lean ground beef
1 c Cooked ham pieces
1 lb Smoked sausage or kielbasa
- thinly sliced
1 c Coarsely chopped celery
1 c Chopped red onion
1 ts Chopped garlic
1/2 ts Dried rosemary; crushed
1/2 ts Dried basil; crushed
1 c Sliced mushrooms
Salt, pepper
"Borracho" means drunkard in Spanish. The alcohol in the four cups of
beer cooks away, leaving only the yeasty flavor of the hops.
Combine lentils, beer and broth in large kettle. Bring to boil,
reduce heat and simmer. Brown ground beef in skillet. Drain off fat.
Add beef with ham, sausage, celery, onion, garlic, rosemary, basil
and mushrooms to kettle and cook 1 hour or until tender. Season to
taste with salt and pepper.
Created by: Father John Wishard, Our Lady of Malibu Church
(C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20822 Date: 04-17-94 20:07
From: Garland Smith Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: Re: A Request?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> Quoting Alan Sawyer 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.
Alan,
Here's a very good, hearty, soup recipe that is not very difficult (It's my
own recipe, I can't blame any other author for it.)
It really hit's the spot on those cold, rainy, winter days when you need
something to warm you up and also want something that will stick to your ribs.
Let me know how you like it.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Beef, Vegetable Soup
Categories: Soup
Yield: 12 servings
1 1/2 lb Beef Soup Bone
1 cn Snap Beans
1 cn Whole Kernel Corn
1/2 c Large Dry Butter-beans
1/2 c Dry Pinto Beans
1 cn Green Butter Beans
1 c Diced Carrots
1 c Diced Irish Potatoes
1 cn Tomato Paste (6 oz)
6 c Water
1 Salt
1 Pepper
2 t Cajun Seasoning
1 c Diced Turnips
Combine all ingredients except tomato paste in large soup pot.
Bring to a boil. Add tomato paste straight from the can.
Stir well and simmer about 3 hours or until meat is tender.
Additional water may be added if necessary.
Serve hot with crackers.
MMMMM
I might add that the secret to this recipe is the turnips. Without turnips,
it just don't measure up. Also, the longer this simmers, the better it gets.
If you have an excess, that can be frozen, and later, a good warming and enjoy
the soup even more!
Good luck.
Garland
... I call things as I see them; If I didn't see them, I make them up!
___ Blue Wave/QWK v2.12
-!- WM v3.10/91-0087
! Origin: NDE BBS * Home of WcEDIT! * (504)796-5860 Hayes V.FC (1:390/3.0)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20783 Date: 04-17-94 15:07
From: Henry Kasten Read: Yes Replied: No
To: All Mark:
Subj: AB Onion Bread CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
The other day I saw a recipe for Onion Bread that looked good. I
adjusted it for my bread maker and tried it. The first loaf was
pretty good. The next, after some reconfiguring, was even
better.
I had some this morning for toast and it was great. It does not
make a large loaf, so do not think something went wrong.
Everybody in my family loved the flavor, color and texture. I
hope you do too.
---------- Recipe via Meal-Master (tm) v8.00
Title: Onion Bread
Categories: Breads, Automatic
Yield: 1 lb loaf
7 oz Orange Juice
1 T Butter (I Can't Believe It's Not Butter TM)
1/2 c Whole Wheat Flour
1 1/2 c Better for Bread Flour
1/2 ts Salt or less to taste
1 T Sugar
1/2 pk Onion soup Mix
2 ts Yeast
Warm juice in microwave for 1 minute. I like to melt the
butter at the same time. With the remaining
ingredients at room temperature add to the baking pan according
to your
manufacturers directions. Bake on standard loaf.
¼Y À­¸@P3ÀP<C380>è„Ã<>U‹ìWV‹: ‹w‹‹^ƒ
-----
... Catch the Blue Wave!
-!- Blue Wave/Max v2.12 [NR]
! Origin: Fingers Talk - DFW USA - H14 v32b/HST - (1:124/2120)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20923 Date: 04-18-94 21:00
From: Karen Mintzias Read: Yes Replied: No
To: Marlina Maloney Mark:
Subj: Ambrosia Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 17, 1994, Marlina Maloney wrote to All:
MM> Hi everyone....
Hiya! :)
MM> also just snagged Meal Master to keep all the fantastic
Excellent choice! I trust that you've turned on the MEAL-MASTER echo as well,
for direct support from other MM users and the program's author himself? :)
MM> to come across a recipe for Ambrosia Salad. Any and all
MM> renditions would be appreciated. I've had a hamkering for it
You mean like this?
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Ambrosia
Categories: Desserts, Kids, Southern, Anne
Yield: 1 batch
1 c Marshmallows; miniature
1 c Mandarin oranges; drained
1 c Pineapple chunks; drained
1 c Coconut flakes
1 c Sour cream
Mix ingredients together and serve.
from Lee Bailey's _Southern Cooking_
Shared by Anne MacLellan
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20898 Date: 04-14-94 10:03
From: Alison Meyer Read: Yes Replied: No
To: Pat Stockett Mark:
Subj: Asparagus CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
Funny I should come across you talking asparagus with Karin the day after I
made a great asapargus recipe you posted a while back. Would you believe, I
cut the fettuccine into baby bite size and plopped a couple of the tips on
Audrey's tray, and she ate this stuff like it was her favorite food in the
world? I know you have this, but I'm going to post it again for anyone who
missed it, because it really is yummy.
Fresh Fettuccine with Asparagus and Goat Cheese
24 asparagus stalks
1 lb fresh fettuccine
4 tsp unsalted butter
1 tsp chopped fresh parsley
4 tsp chopped fresh chives
6 Tbsp goat cheese
1/2 tsp salt
6 Tbsp heavy cream
salt to taste
freshly ground black pepper
Peel asparagus and blanch in large pot of lightly salted boiling water until al
dente, about 2 minutes. Remove from pan with a slotted spon, reserving cooking
liquid. Chill asparagus in ice water. Cut off tips of the asparagus and save
for garnish. Chop remaining stems into 1-inch pieces and set aside.
Bring the asparagus cooking liquid to a boil and cook the pasta until al dente,
about 2-3 minutes. Drin the paste, reserving a little of the cooking liquid.
In a saucepan, melt the butter, add the chopped asparagus and simmer for about
1 minute. Add the parsley and chives. Add the goar cheese and saute for
another 30 seconds. Add the cream, salt and pepper, and a Tablespoon or so of
the cooking liquid; boil for 15-20 secinds to reduce slightly. Garnish with
asparagus tips and serve at once. Serves 4.
Source: Great Vegetables from the Great Chefs. Posted by Pat Stockett
-!- Copernicus II (1032)
! Origin: Lost in New Jersey (1:107/585.2)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20886 Date: 04-18-94 12:08
From: Joyce Flory Read: Yes Replied: No
To: Teresa May Mark:
Subj: Bad name Stew (*CR)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Teresa;
You had your moderator's hat on when you related the following to
Paul Verhaeren (RE: rocky mountain oysters):
PV>> my brother inlaw puts them in son of a b*tch stews.
TM> ^^^^^^
TM> Hi Paul, we are glad to have your input in the echo, but would you
TM> please not use words like this in your posts?
(Said with a smile) I might get smacked by the infamous rubber
noodle for saying so, but this is a legitimate name of a recipe - Paul
just put spaces in between the first four words....
<Begin Recipe>
Sonofa***** Stew
2 pounds lean beef 1 set brains
Half a calf heart 1 set marrow gut
1 1/2 pounds calf liver Salt, pepper
1 set sweetbreads Louisiana hot sauce
Kill off a young steer. Cut up beef, liver, and heart into 1-inch
cubes; slice the marrow gut into small rings. Place in a Dutch oven
or deep casserole. Cover meat with water and simmer 2 to 3 hours.
Add salt, pepper and hot sauce to taste. Take sweetbreads and brains
and cut in small pieces. Add to stew. Simmer another hour, never
boiling.
From the TIME-LIFE "OLD WEST" Series; book titled "THE COWBOYS"
(page 87):
<End Recipe>
Boy oh boy am I glad I typed this *after* breakfast......
Later, Joyce
-!- Maximus 2.01wb
! Origin: VETLink #13 Las Cruces NM (505)523-2811 (1:305/105)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20962 Date: 04-18-94 15:32
From: Steve Antes Read: Yes Replied: No
To: Debra Bouey Mark:
Subj: Re: Bisquick mix CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> Quoting Mark Herron to Debra Bouey <=-
MH> In a msg on <Mar 14 15:44>, Debra Bouey of 1:396/1.15 writes:
DB> On (12 Mar 94) Mark Herron wrote to Sylvia Steiger...
MH>> Hi Sylvia, I went and bought some Bisquick at the
MH>> supermarket (A$3.21 for a 20oz box at Coles, Roselands) and
MH>> will try these recipes as the weather gets cooler, thanks
MH>> for the posts.
DB> In case you want to make your own "Bisquick" next time:
I missed you posting the "Bisquick" recipe. I am always looking for cheaper
ways of cooking. Here is a Homemade Onion Soup Mix that I got from Pillsbury
Classic Cookbooks.
HOMEMADE ONION SOUP MIX
Use this mix in any recipe calling for dry onion soup mix. Celery seed can
be crushed with the back of a spoon.
3/4 cup instant minced onion
1/3 cup beef-flavor instant bouillon
4 tsp onion powder
1/4 tsp celery seed, crushed
1/4 tsp sugar
In storage container with tight-fitting lid, combine all ingredients; mix
well. Seal tightly. Store in cool, dry place for up to 6 months. Stir or
shake well before each use.
18 Tablespoons (about 1 cup)
TIPS: Five Tablespoons of mix equals a 1.25-oz package of purchased dry
onion soup mix.
NUTRITION INFORMATION: Five Tablespoons mix contain 3260 mg. sodium; one
teaspoon mix contains 217 mg. sodium.
Tschuss,
Debbie Antes
... If you can't stand the heat, microwave it.
-!- FastEcho+ProBoard+InterMail
! Origin: The Silverado <-> Heidelberg, Germany ZyXEL 19.2 (2:2468/9717)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20780 Date: 04-17-94 19:43
From: Dale Shipp Read: Yes Replied: No
To: Marilyn Jones Mark:
Subj: Bread Machine CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 13 Apr 94 09:47:03, Marilyn Jones <=-
-=> spoke to All about Regal Breadmaker <=-
We own a Hitachi, but I bet someone else on the echo has the Regal
model you are talking about. Aren't those machines wonderful. Just
love ours. There have been a number of newspaper articles recently
hinting that the automatic bread machine is THE kitchen appliance of
the future.
What size loaf does your machine make? Would you mind sharing the
recipes that came with your machine.
This is a loaf we often make and has proved to be very reliable time
after time.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Buttermilk Bread
Categories: Machine, Bread, Hitachi
Yield: 1 loaf
MMMMM-----------------------1 1/2 LB LOAF----------------------------
1 1/8 c Buttermilk *
3 tb Honey
3 c Bread flour
1 1/2 ts Salt
1 tb Butter or margarine
2 1/4 ts Red Star Active Dry Yeast
3 ts Gluten (optional)
MMMMM-------------------------1 LB LOAF------------------------------
7/8 c Buttermilk **
2 tb Honey
2 c Bread flour
1 ts Salt
1 tb Butter or margarine
1 1/2 ts Red Star Active Dry Yeast
2 ts Gluten (optional)
* For Welbilt/DAK and Zojirushi machines add 2 tablespoons more
buttermilk ** For Welbilt machine, add 1 tablespoon more buttermilk.
Have all ingredients at room temperature. (For my Hitachi I microwave
the liquid ingredients)
Place all ingredients in bread machine according to manufacturers
suggestion. Select light setting.
Helpful Hints Book
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
This one I have not tried, but it does have poppy seeds in it!
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Poppy Seed Bread
Keywords: Bread Machine
Notes: A very light, airy bread; eat it alone or try it topped with hot ham
and cheese.
INGREDIENTS: 1 1/2 lb loaf: 1 lb loaf:
water 1 cup 2/3 cup
vegetable oil 1/4 cup 2 1/2 Tbsp
vanilla 1 tsp 2/3 tsp
butter flavoring 1 tsp 2/3 tsp
almond extract 1 tsp 2/3 tsp
salt 1 tsp 2/3 tsp
sugar 3 Tbsp 2 Tbsp
poppy seeds 2 Tbsp 1 1/4 Tbsp
bread flour 3 cup 2 cup
yeast 2 1/2 tsp 1 1/2 tsp
Source: The Bread Machine Cookbook by Donna Rathmell German
ISBN# 1-55867-025-4
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
-End Recipe Export-
... Shipwrecked on Hesperus in Maryland. 18:40:25 17 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20787 Date: 04-17-94 13:55
From: Patricia Lange Read: Yes Replied: No
To: Shari Domke Mark:
Subj: Chicken cordon bleu?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
SHARI,
Here's one:
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken Cordon Bleu
Categories: Poultry, Chicken, Ham, Cheese, Leftovers
Yield: 6 servings
6 Chicken breast halves
6 sl Swiss cheese
6 sl Ham
3 tb Flour
1 ts Paprika
6 tb Butter
1/2 c Wine, dry white
1 ts Bouillon, chicken
1 tb Cornstarch
1 c Heavy cream
Pound chicken breasts if they're too thick. Place a cheese and ham slice
on each breast within 1/2" of edge. Fold edges of chicken over filling
and secure with tooth picks. Mix flour and paprika and coat chicken.
Heat butter in skillet and cook chicken until browned on all sides. Add
wine and bouillon. Reduce heat to low, cover and simmer 30 minutes.
Remove tooth picks and transfer breasts to warm platter. Blend cornstarch
with cream and whisk slowly into skillet. Cook, stirring until thickened
and pour over chicken.
¼Y À­¸@P3ÀP<C380>è„Ã<>U‹ìWV‹: ‹w‹‹^ƒ
-----
* KWQ/2 1.2e ! Origin: CrystalPalace, Rochester, NY (1:2613/206)
! Origin: The Crystal Palace [Rochester, NY] 716-224-8216 V.32bis (1:2613/206)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20894 Date: 04-14-94 07:01
From: Pat Stockett Read: Yes Replied: No
To: Shari Domke Mark:
Subj: Chicken Cordon Bleu CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Shari!
SD>HELP! I have this awful craving for Chicken Cordon Bleu and don't have a
>recipe! Could someone please upload one? Please?
This is my favorite one. I've never used the wine though. -Pat
-Begin Recipe Export-
Title: Chicken Cordon Blue
Keywords: cheese, swiss, ham, *
8 large chicken breasts, pounded to 1/4" thickness with a meat hammer.
8 slices swiss cheese
8 slices boiled ham
1 egg
1/2 C. flour (or more)
Salt, Pepper, parsley
1 C. Chicken broth
1 C. white wine if desired
Place cheese and ham on chicken breast (trim to fit so cheese doesn't
render out and burn). Fold in sides of chicken and roll tightly. Secure
with toothpicks or cotton string. Dip rolls in egg, then in flour and
seasonings. Brown rolls in 1/4 inch hot oil. Remove to a baking dish.
Add chicken broth and wine (if desired), cover loosely with foil. Bake
at 350 for 30 min.
From: Cindy White
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)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20964 Date: 04-05-94 07:50
From: Linda Rehberg Read: Yes Replied: No
To: Debbie Carlson Mark:
Subj: Chicken Curry *CR*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi, Deb........Here's that curry recipe I promised you. Hope you like it.
It's very simple to make.
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: FAVORITE CHICKEN CURRY
Keywords: CHICKEN, CURRY, MAIN DISH, CREAM, CHICKEN BROTH
3 C cooked chicken
4 T flour
1/2 C butter
4 tsp good curry powder
1 tsp salt
1 C heavy cream
2 C chicken broth
Cooked rice
OPTIONAL TOPPINGS:
Chopped peanuts
French fried onions
Shredded coconut
Chutney
Chopped hard-boiled eggs
Fried bacon, crumbled
In the top of a double boiler, make a roux of the butter,
flour, curry, and salt. Add the cream and broth; heat
until thickened. Add chicken. Simmer to heat through.
Serve over rice with any or all of the condiments.
Serves: 6
Posted by: Linda Rehberg
Comments: The sauce can also be made in the microwave in a
large Pyrex bowl.
-End Recipe Export-
-!-
! Origin: Bread Machine Magician, San Diego, CA. (RA 1:202/203.6)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20934 Date: 04-16-94 16:56
From: Pat Stockett Read: Yes Replied: No
To: Patricia Lange Mark:
Subj: Chili sauce CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Pat!
>the difference between Heinz cocktail sauce and chili sauce is, but it's
>the chili sauce I'd like to emulate at the moment. Maybe if I knew the
>magic ingredient(s) (besides ketchup) I could follow a cocktail sauce
>recipe and do some substitutions. :-)
I can give you two recipes for making chili sauce from scratch. They're
canning recipes. Now the one for catsup uses vinegar, sugar, whole
allspice, cinnamon, whole cloves, paprika, dry mustard, salt and cayenne
pepper. Maybe you can figure it from just the difference in spices.
-Begin Recipe Export-
Title: Chili Sauce
Keywords: sauce, preserving
4 quarts peeled, cored, chopped, red-rip tomatoes (about 24 large)
2 cups chopped onions, about 2 medium
2 cups chopped sweet red peppers
1 hot red pepper, finely chopped
1 cup sugar
3 Tbsp. salt
3 Tbsp. mixed pickling spices
1 Tbsp. celery seed
1 Tbsp. mustard seed
2-1/2 cups vinegar
Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a
large sauce pot. Cook gently 45 minutes. Ties spices in a cheesecloth
bag; add to tomato mixture; cook until mixture is reduced by one half,
about 45 minutes. As mixture thickens, stir frequently to prevent
sticking. Add vinegar and cook slowly until as thick as desired.
Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6
pints.
From: The Ball Blue Book
Shared By: Pat Stockett
-End Recipe Export-
-Begin Recipe Export-
Title: Chili Sauce (Sugar Free)
Keywords: sauce, tomatoes, preserving
3 quarts peeled, chopped tomatoes (about 18 medium)
2 cups chopped green peppers (about 2 medium)
2 cups chopped onions (about 2 medium)
2 tsp. salt
3/4 tsp. cinnamon
3/4 tsp. cloves
2 cups vinegar
3 Tbsp. liquid artificial sweetener
Combine all ingredients in a large sauce pot. Bring to a simmer. It
may require 3 to 4 hours of cooking time. When the mixture reaches the
desired thickness, pour hot, into hot jars, leaving 1/4 inch head space.
Adjust caps. Process 15 minutes in boiling water bath: yield about 6
half pints.
1 Tbsp. = 6 calories
From: Ball Blue Book
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)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20854 Date: 04-18-94 07:31
From: Sylvia Steiger Read: Yes Replied: No
To: Jerry Rainko Mark:
Subj: Cinabon CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Since I had to find mine for another request:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Cinnabon Cinnamon Rolls abm
Categories: Try it, Bread, Sweets, Breadmaker
Yield: 1 servings
MMMMM---------------------------ROLLS--------------------------------
1/4 c Butter; melted
1/4 c Water
1/2 pk Instant vanilla pudding
-(1/2 of a 3.4oz. box)
1 c Milk
1 Eggs; beaten
1 tb Sugar
1/2 ts Salt
4 c Bread flour
2 1/2 ts Yeast
MMMMM--------------------------FILLING-------------------------------
1/2 c Butter; softened
1 c Brown sugar
2 ts Cinnamon, ground
MMMMM--------------------------FROSTING-------------------------------
4 oz Cream cheese; softened
1/4 c Butter; softened
1 1/2 c Confectioners sugar
1/2 ts Vanilla
1 1/2 ts Milk
Rolls: Place ingredients in machine following the specifications
of that particular machine. Set for dough cycle (about 1 hr. 40
minutes in my Hitachi B101 - Debbie Carlson). After complete on
dough cycle, remove from machine & roll out to 17 x 10 (approx)
rectangle.
Filling: Mix together brown sugar and cinnamon. Spread softened
butter over dough. Sprinkle brown sugar and cinnamon mixture
over top. Roll tightly from long end, pinching edges closed
when completely rolled. Slice rolled dough into 1/2" slices (or
larger if a larger bun is preferred ).Place into greased cake
pans. ( I use 3 - 9" pans ) I usually get 19 - 20 buns from
this. Let rise until doubled. Bake at 350 for 15 - 20 minutes,
until golden. Do not overbake.
Frosting: Spread on very warm rolls. They are best when eaten
fresh, but we have found that 10-15 seconds in the microwave
rejuvenates them!
Note: I made these in my Hitachi B101 and the dough turned out
beautifully! I added chopped nuts to the filling though and
doubled the cinnamon. I also sliced my rolls about 1" and
placed them in a non-stick 13x9" baking pan which rendered about
10 large rolls. Also, because I don't care for a cream cheese
frosting, I used 3 c powdered sugar, 4 Tbsp. softened butter, 1
tsp. vanilla and about 3 Tbsp. milk which made lots of frosting,
perhaps too much. (Debbie Carlson)
Posted by: Debbie Prommel (FMFK51C) - Prodigy
Adapted from Stephanie Ramsey's recipe (XDTB13B)
Posted on GEnie Food & Wine RT Jun 12, 1993 by D.CARLSON [DEBBIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
Converted by MMCONV vers. 1.50
MMMMM
* SLMR 2.1a * I never used to finish anything, but now ...
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20961 Date: 04-18-94 13:29
From: Steve Antes Read: Yes Replied: No
To: Harvey Simmons Mark:
Subj: Re: Coconut Pie? CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 11 Mar 94 12:09:18, Harvey Simmons <=-
-=> spoke to Dale Shipp about Chess Pie (Coconut?) <=-
DS> Title: Chess Pie
HS> Hi, Dale. I noticed the above recipe (and swiped it). And I have to
HS> ask you one question. Have you ever heard of Coconut Chess Pie? My
HS> fiancee's grandmother makes it (without a recipe, of course) and I'd
HS> like to give it a try. Do you have any suggestions for making this
HS> into coconut chess?
I noticed this and thought that I could give you a variation of this.
PINEAPPLE-COCONUT CHESS PIE
1 1/2 cups Sugar
3 Tbsp Cornmeal
2 Tbsp All-purpose Flour
1/4 tsp salt
4 Large Eggs, Lightly Beaten
1 tsp Vanilla Extract
1/4 cup Butter or Margarine, Melted
1 (3 1/2-ounce) can Flaked Coconut
1 (15 1/4-ounce) can Crushed Pineapple, well drained
1 Unbaked 9-inch Pastry Shell
Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring
until blended. Stir in butter, coconut, and pineapple; pour into unbaked
pastry shell. Bake at 350F for 1 hour or until set, covering with aluminum
foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie.
Source: Joy Knight Allard; San Antonio, Texas in SOUTHERN LIVING Sept 1992.
Typed by: Debbie Antes
Tschuss,
Debbie
... ... If you can't stand the heat, microwave it.
-!- FastEcho+ProBoard+InterMail
! Origin: The Silverado <-> Heidelberg, Germany ZyXEL 19.2 (2:2468/9717)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20762 Date: 04-17-94 10:54
From: Dale Shipp Read: Yes Replied: No
To: Nancy Coleman Mark:
Subj: Cucumbers 1/2 CR*2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 14 Apr 94 21:47:00, NANCY COLEMAN <=-
-=> spoke to MICHAEL CHU about SOUTHERN LIVING <CR> <=-
MC>* In a message originally to ALL, NANCY COLEMAN said:
MC>NC> Title: Stuffed Cucumber Salad
>MMMMMMMMMMMMM!! That sounds good.
NC> Looked good to me, too. I always grow WAY too many cucumbers each
NC> summer and am always looking for something new to do with them. One
NC> can only make so many pickles. :-) Nancy
For something different to do with cucumbers -- try these:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chow Chow
Categories: Relishes, Pa dutch, Vegetable, Canning
Yield: 6 servings
2 c Diced peeled cucumbers
2 c Green beans, cut into 1 inch
Lengths
2 c Shelled lima beans
2 c Corn
1 c Sliced celery
1 c Chopped green peppers
1 c Chopped red peppers
1/2 c Tiny whole onions
1 1/2 ts Powdered mustard
1 c Sugar
2 c Cider vinegar
Cook vegetables separately and then combine after draining. Add
mustard and sugar to vinegar. Bring mixture to boil. Add vegetables
and bring to boil again. Spoon into sterilized jars, seal and cool.
Makes 6 pints.
Source: Womans Day Encyclopedia
Typed by: Dale/Gail Shipp
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Kurkkusalaatti (Cucumber Sour Cream Salad)
Categories: Finnish, Salads, Cucumber, Dairy
Yield: 6 servings
MMMMM-------------------------VEGETABLE------------------------------
4 lg Unwaxed cucumbers
1 tb Salt
MMMMM--------------------------DRESSING-------------------------------
2/3 c Sour cream or yogurt
2 tb Veg. oil
2 tb White vinegar
3 tb Minced fresh dill OR
2-3 ts dried
1/2 ts Sugar
ds Salt & black pepper to taste
Rinse the cucumbers, but do not peel them; cut off the ends. Using
the tines of a fork, score the peel lengthwise. Slice into rounds, as
thin as you can. Sprinkle with the tablespoon of salt and toss in a
colander. Let the cucumbers stand and drain at room temperature for
one hour. Rise well to remove the salt. Squeeze the cucumber slices
dry in a clean tea towel. (They will be almost transparent)
Combine the remaining ingredients and fold into the cucumbers. Chill
well before serving. Garnish with a sprig of dill.
From: Sundays at Moosewood Restaurant
Typed by Dale/Gail Shipp
MMMMM
... Shipwrecked on Hesperus in Maryland. 09:41:31 17 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20763 Date: 04-17-94 10:56
From: Dale Shipp Read: Yes Replied: No
To: Nancy Coleman Mark:
Subj: Cucumbers 2/2 CR*2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 14 Apr 94 21:47:00, NANCY COLEMAN <=-
-=> spoke to MICHAEL CHU about SOUTHERN LIVING <CR> <=-
NC> Looked good to me, too. I always grow WAY too many cucumbers each
NC> summer and am always looking for something new to do with them. One
NC> can only make so many pickles. :-) Nancy
Or if you like hot and spicy food, try these cucumbers:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Thai Salsa
Categories: Cucumber, Basil, D/g, Boat, Side dish
Yield: 4 servings
2 md Cucumbers
1 ts Salt
1/4 c Basil, fresh leaves chopped
OR 2 tb dried
3 tb Peanuts, dry roasted
1 Jalapeno pepper, fresh
2 tb Vinegar, white
2 tb Honey
2 tb Sesame oil
Peel, seed and coarsely chop cucumbers.
Combine the cucumber and salt and let sit for 30 mins, then drain.
Remove seeds and membrane from jalapeno pepper, chop.
Peanuts can be coarsely chopped or left whole.
Combine cucumber with the remaining ingredients, chill until ready to
serve.
This salsa can be stored tightly covered in refrigerator for 3 - 5
days.
Makes about 2 cups
From Wash. Post
"Recipes from an American Herb Garden" by Maggie Oster
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Converted by MMCONV vers. 1.50
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Thai Cucumber
Categories: D/g, Thai, Cucumber, Boat
Yield: 2 servings
1 md Cucumber; firm; peeled
1 tb Vinegar, white
2 tb Sugar
1 ts Salt
1/4 ts White pepper
1/2 sm Onion
1 Red chile pepper
-GARNISH
1/2 c Peanuts, dry roasted
~=-=-=-=-=-=-=-=-------
Julienne the cucumber on mandolin *
In a deep bowl stir the vinegar, sugar, salt and white pepper
until well blended.
Peel onion, slice into lengthwise paper thin slices. Same with seeded
red chile pepper.
Add the remaining ingredients, except the peanuts, and toss with
the marinade.
Serve at once or cover and chill NO LONGER than 2 hours.
Top with the peanuts (whole or chopped) just before serving.
Makes 1 cup
* Personal Note - liked sliced cucumber much better.
~=-=-=-=-=-=-=-=-------
Variations to try: thin slice onion and cucumber instead of
julienne and increase vinegar to 2 tbls.
If regular salted peanuts are used, omit salt in marinate.
Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff
Smith.
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50
MMMMM
... Shipwrecked on Hesperus in Maryland. 09:56:47 17 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20931 Date: 04-16-94 06:13
From: Pat Stockett Read: Yes Replied: No
To: Megan Abshire Mark:
Subj: Dim Sum CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Megan!
MA>I'd appreciate ANY DIM SUM recipes, especially BAO (steamed buns).
I have a few of those, no cake though. -Pat
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Dow Sah Bow/ Cha Siu Bow
Keywords: Chinese, yeast, buns, pork, Dim Sum
From: James Lor
First you need to make the dough. This dough is good for steamed
or baked 'bows' (buns). It will yield 2 dozen buns:
For the dough, you need:
1 cake of fresh compressed yeast
1 3/4 cup of warm water
3/4 cup of sugar
1 tsp baking powder
6 1/2 cups unsifted all purpose flour
Dissolve 1/2 yeast cake with sugar in warm water. Immediately add baking
powder and then the flour. The dough will be firm and fairly dry. Knead
on board for 20 minutes until dough is elastic and smooth. Place in a
mixing
bowl, cover with a damp cloth and leave in a dry warm draft-free place
until dough doubles in bulk. (about 2 1/2 - 3 hours). Punch down the dough
and knead 5 minutes more and it's ready to be stuffed.
If you want Cha Siu Bow, you'll need:
4 cups of finely diced barbecued pork
1/2 cup dehydrated onion flakes
For the sauce (in Cha Siu Bow) use:
2 tsp Hoisin Sauce
2 tsp Sherry
4 tsp Oyster Sauce
2 tsp Ketchup
1 tsp Sugar
1 1/2 tbsp Cornstarch
1 1/2 cup Chicken Stock
Soak the onion flakes in a cup with enough water to cover flakes. Mix sauce
ingredients in a small sauce pan. Cook over medium high heat until sauce
thickens. Stir in diced pork and onion flakes. Chill for 3 - 4 hours.
If you want Dow Sah Bows, use a can of sweet red bean paste.
Divide the filling (pork mixture or sweet bean paste) into 24 portions.
Divide dough into 24 balls. Slightly flatten each ball then roll out into 4
inch discs, leaving the center twice as thick as the side. Place 1 portion
of the filling in the centre. Gather up the sides around the filling, twist
dough to seal. Place on a 2 inch square piece of wax paper, twist side
down. Allow buns to rise in draft-free place for another hour.
You can cook them by steaming them 15 minutes. This will give you a
white bun.
You can also bake these. Preheat oven to 350. Brush with a mixture of
1 beaten egg white, 1 tsp and 1/4 tsp sugar. Bake 20 - 25 minutes
until golden brown. Brush with melted butter.
From "Dim Sum" by Rhoda Yee.
-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)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20941 Date: 04-17-94 05:36
From: Pat Stockett Read: Yes Replied: No
To: Nancy Coleman Mark:
Subj: FIELD PEAS
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Nancy!
>Mama and Daddy are resisting the idea of farm animals around the place
>again (it's been over 30 years since they had chickens around) and they
>do own the land so I have to make some concessions toward their
>feelings.
That's understandable. Maybe you can help me out with this recipe. Do
you know what October beans might be. Is this another that I haven't
heard of before. I can't believe I've been gardening all this time and
missed so many things. -Pat
-Begin Recipe Export-
Title: Dolly's Cowboy Pork and Beans
Keywords: beef, ground, beans
1 lb. ground beef
2 medium onions, finely chopped
1 small bell pepper, finely chopped
2 (16 oz) cans pork and beans
or 4 cups fresh cooked October beans
2 cups ketchup
1 tsp. vinegar
1/4 cup brown sugar
2 tsp. prepared mustard
1 tsp. each salt and pepper
Brown ground beef, onions and pepper in a 10-inch skillet. Add
remaining ingredients. Pour into baking dish and bake at 350 degrees
for about 15 to 20 minutes or until mixture is bubbly. Serves 8 to 10
From: Dolly Parton, 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)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20879 Date: 04-18-94 10:47
From: Wesley Pitts Read: Yes Replied: No
To: Bret Paluch Mark:
Subj: Hello
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from Bret Paluch just crossed my desk:
BP> does anyone have any hawaiian recipes?
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Hawaiian sweet-and-sour meatballs
Categories: Main dish
Yield: 4 servings
1 1/2 lb Ground beef
1/4 ts Nutmeg
1 ts Salt
2 tb Salad oil
1/2 c Brown sugar
2 c Fresh pineapple chunks
2 ea Eggs
1 ea Onion, minced
1/4 ts Pepper
2 ea Green peppers,bite size
1/4 ts Garlic powder or minced garl
4 tb Cornstarch
1 1/4 c Pineapple juice
1 tb Soy sauce
1/3 c Water
3 tb Vinegar
Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg,
salt, and garlic. Form into 1-inch balls. Heat oil in skillet;
brown meatballs on all sides. In large saucepan add remaining
cornstarch, soy sauce, vinegar, water, and brown sugar to
pineapple juice. Cook until thickened; stir constantly. Add
meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well
heated. Yield 4 to 6 servings.
MMMMM
-=wp=-
_
_| ~-.
\, *_} <-- Deep in the Heart of Texas
\)
Bryan, TX
... Friends should stick together, like Wesley's pasta -- KP
-!- Pocat's Den BBS...
! Origin: Pocat's Den BBS (409)268-0286 (1:117/142)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20916 Date: 04-18-94 20:52
From: Karen Mintzias Read: Yes Replied: No
To: Bret Paluch Mark:
Subj: Hello
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 11, 1994, Bret Paluch wrote to All:
BP> 1) how do I get recipes from here to meal master?
Save any interesting Meal-Master recipes to a file with either a screen capture
while online at the BBS, or with an offline reader. Use Meal-Master's Import
feature (under the Utilities menu) to import the file and extract the recipes
from the other text.
BP> 2) does anyone have any hawaiian recipes?
Sure thing, here ya go...
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: COCONUT CAKE
Categories: Cakes, Hawaiian
Yield: 12 servings
4 Eggs
1/2 c Oil
1/2 c Water
1/2 ts Vanilla
1/2 ts Salt
1 1/2 ts Baking powder
1 c Cake flour
3/4 c Sugar
MMMMM--------------------------FILLING-------------------------------
2 c Milk; plus...
2 tb Milk
3/4 c Sugar
1/2 ts Vanilla
1 tb Cornstarch
2 Eggs; beaten
MMMMM--------------------------FROSTING-------------------------------
1 1/2 c Whipping cream
3 tb Sugar
3 c Freshly grated coconut
Separate the first 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon
vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix
until smooth. Beat 4 egg whites until stiff and carefully fold into
batter. Pour into 10-inch springform pan that has been greased and
floured or waxed paper lined. Bake at 325F about 50 minutes, or until
cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers.
To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon
vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons
cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and
cook, stirring, until thickened. Cool.
To assemble, spread custard between cake layers. Whip cream with 3
tablespoons sugar until stiff. Frost top and sides of cake with
whipped cream. Sprinkle top and sides generously with coconut. Chill
thoroughly.
Created by: Kahala Hilton Hotel, Hawaii
(C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20917 Date: 04-18-94 20:55
From: Karen Mintzias Read: Yes Replied: No
To: Bret Paluch Mark:
Subj: Hello
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: FRESH COCONUT CREAM PIE
Categories: Hawaiian, Pies, Desserts
Yield: 6 servings
2 c Milk
Sugar
1 ds Salt
Grated fresh coconut
4 Egg yolks
3 tb Cornstarch
3 tb Water
1 tb Butter or margarine
1 ts Vanilla
1 (9-in.) baked pastry shell
MMMMM--------------------------MERINGUE-------------------------------
4 Egg whites (or more)
1/4 ts Cream of tartar
Sugar
Combine milk, 1/2 cup sugar, salt and 1/4 cup grated coconut in medium
saucepan. Cook until mixture is very hot. Beat egg yolks, then blend
in cornstarch and water. Add egg yolk mixture to milk mixture. Cook,
stirring, until thickened, about 1 minute. Add butter and vanilla.
Cool filling and pour into pastry shell.
To make meringue, beat egg whites with cream of tartar until soft
peaks form. Gradually add 1 tablespoon sugar for each egg white used
and continue beating until stiff peaks form. Swirl meringue over
filling, making sure it is sealed to edge of pie shell. Sprinkle with
grated coconut. Bake at 400F until golden brown, about 10 minutes.
Cool completely.
Makes 6 to 8 servings
Created by: The Willows, Honolulu
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: GUAVA CHIFFON PIE
Categories: Pies, Desserts, Fruits, Hawaiian
Yield: 6 servings
MMMMM---------------------FLAKY PASTRY SHELL--------------------------
1 c Flour
1/4 ts Salt
1/4 c Shortening
1/4 c Butter
2 tb -cold water
MMMMM--------------------------FILLING-------------------------------
1 Envelope unflavored gelatin
1 tb Lemon juice
4 Eggs; separated
1 c Guava juice
3/4 c Sugar
Few drops red food color
1/8 ts Cream of tartar
Sweetened whipped cream
Guava slices
Combine flour and salt. Cut in shortening and butter until lumps are
pea-size. Add water and stir until mixture is moistened. Press into
ball and chill 45 minutes. Roll out on floured board with
well-floured or stockinette-covered rolling pin. Carefully transfer
pastry to 9-inch pie plate. Pierce all over with fork. Bake at 400F
15 minutes. Cool.
Meanwhile, to make filling, soften gelatin in lemon juice. Set aside.
Combine egg yolks, guava juice and 1/2 cup sugar. Add a few drops red
food color. Cook and stir over medium heat until mixture thickens.
Add gelatin mixture and stir until melted. Cool mixture until it
reaches consistency of unbeaten egg whites. Beat egg whites and cream
of tartar together until soft peaks form. Gradually add 1/4 cup sugar
and beat until stiff peaks form. Fold in gelatin mixture and pour
into baked pastry shell. Chill. Top with sweetened whipped cream and
garnish with guava slices.
Makes 6 to 8 servings
Created by: Coco Palms Resort, Kauai, Hawaii
(C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20918 Date: 04-18-94 20:56
From: Karen Mintzias Read: Yes Replied: No
To: Bret Paluch Mark:
Subj: Hello
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: HONOLULU POTSTICKERS
Categories: Chinese, Appetizers, Hawaiian
Yield: 50 servings
MMMMM-----------------------DUMPLING DOUGH----------------------------
3 c Flour
3/4 c Warm water
1 Egg; beaten
MMMMM--------------------------FILLING-------------------------------
3/4 lb Lean pork, ground
2 ts MSG (optional)
1 1/2 ts Salt
6 tb Soy sauce
6 tb Sesame oil
1 1/2 c Chopped green onions
2 1/2" pieces gingerroot
-(or more), minced
2 1/2 c Chopped Chinese cabbage
Oil
To make dough, mix flour with water and egg. Stir to mix well and
knead until soft dough is formed. Let stand 30 minutes before using.
To make filling, mix pork with small amount of water to make paste.
Add MSG, salt, soy sauce, sesame oil, green onions, gingerroot and
cabbage.
To make potstickers, roll dumpling dough into long roll about 1 inch
in diameter and cut into 50 pieces. Flatten each piece with palm of
hand and roll into thin, round pancake about 3 to 4 inches in
diameter. Place about 2 tablespoons cabbage filling in center of each
dough round. Fold over to form semicircle. Pinch edges together to
form crimped edge. Heat large skillet until drop of water sizzles in
it. Add 2 teaspoons oil and heat. Place batch of dumplings, without
overlapping, in skillet. Cook over medium heat until bottoms are
golden. Reduce heat and add 2/3 cup water. Cover and cook until water
has evaporated. Drain any remaining liquid from pan. Place serving
plate over pan and invert so dumplings are served fried side up.
Repeat frying and steaming until all potstickers are cooked. Serve at
once.
Note: For miniature hors d'oeuvres, cut dough into 60 to 70 pieces to
form 2- to 3-inch circles.
Created by: Honolulu Mandarin, Honolulu.
(C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20919 Date: 04-18-94 20:56
From: Karen Mintzias Read: Yes Replied: No
To: Bret Paluch Mark:
Subj: Hello
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: MACADAMIA NUT CREAM PIE
Categories: Pies, Desserts, Hawaiian
Yield: 6 servings
1 1/3 c Milk
3/4 c Sugar
Macadamia nuts
-chopped and toasted
1 ds Salt
1 ts Vanilla
3 Eggs; separated
1 tb Cornstarch
1 (8-in.) baked pastry shell
Whipped cream
Combine 1 cup milk, 1/4 cup sugar, 1/4 cup nuts, salt and vanilla in
top of double boiler. Place over boiling water and scald. Combine
remaining 1/3 cup milk, egg yolks and cornstarch and add to hot milk
mixture. Cook, stirring, until thickened. Remove from heat and cool
slightly. Beat egg whites with remaining 1/2 cup sugar until stiff.
Carefully fold into milk mixture and turn into pastry shell. When
cool, top with whipped cream and sprinkle with additional chopped
nuts, if desired.
Makes 6 to 8 servings
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: PAO DOCE (SWEET BREAD)
Categories: Hawaiian, Breads
Yield: 4 servings
1 lb Potatoes; peeled
Sugar
2 pk Dry yeast
1/8 ts Ground ginger
3/4 c Milk
2 ts Salt
6 Eggs
1/2 c Butter or margarine,
-melted and cooled
8 c Flour
Additional beaten egg
-(optional)
Boil potatoes in water to barely cover until tender. Drain, reserving
1/2 cup potato water. Mash potatoes to make 1 cup. Combine 3
tablespoons sugar, yeast and 1/2 cup lukewarm potato water and stir
until dissolved. Blend in potatoes and ginger. Set aside to rise
until doubled in bulk. Scald milk, add salt and cool to lukewarm.
Beat eggs. Add 1 3/4 cups sugar gradually while continuing to beat.
Stir in cooled butter. Combine yeast and egg mixtures. Blend
thoroughly. Stir in 2 cups flour, add milk and beat until thoroughly
blended. Add 2 more cups flour. Beat 5 minutes. Add remaining 4 cups
flour gradually, kneading when dough becomes too stiff to beat. Turn
out onto floured board and knead 10 minutes, adding only enough extra
flour to prevent sticking. Place dough in greased bowl, turn to
grease top, cover and let rise until doubled in bulk. Divide dough
into 4 portions, shape into round loaves on greased baking sheets or
place in greased loaf pans. Allow to rise until doubled in bulk.
Brush loaves with additional beaten egg, if desired. Bake at 350F 20
minutes, then lower heat to 325F and bake about 20 minutes longer, or
until brown.
Makes 4 loaves
(C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20920 Date: 04-18-94 20:57
From: Karen Mintzias Read: Yes Replied: No
To: Bret Paluch Mark:
Subj: Hello
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: PAPAYA BREAD
Categories: Hawaiian, Breads
Yield: 16 servings
1 c Sugar
1/2 c Butter or margarine
2 Eggs
1 c Mashed ripe papaya
1/4 c Chopped walnuts
1/2 c Raisins
1 1/2 c Flour
1/4 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground allspice
1/2 ts Ground ginger
Cream sugar with butter until light. Add eggs and beat until fluffy.
Add papaya, nuts and raisins and mix. Sift flour with baking powder,
soda, salt, cinnamon, allspice and ginger. Add to butter mixture.
Pour batter into greased waxed-paper-lined 9- x 5-inch loaf pan. Bake
at 325F about 1 hour 5 minutes. Or fill greased muffin pans 3/4 full
and bake at 325F 25 minutes.
Makes 1 loaf or 16 muffins
Created by: Coco Palms, Kauai
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: PAPAYA-SEED DRESSING
Categories: Sauces, Salads, Hawaiian
Yield: 1 servings
1 c Sugar
1 ts Dry mustard
1 c Tarragon vinegar
1 ds MSG (optional)
1 tb Salt
1 c Oil
1 sm Onion; minced
3 tb Papaya seeds
Place sugar, mustard, vinegar, MSG and salt in blender. Blend and
gradually add oil and onion. When thoroughly blended, stir in papaya
seeds.
Makes 3 cups
Created by: Sheraton Kauai Hotel, Hawaii
(C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20921 Date: 04-18-94 20:57
From: Karen Mintzias Read: Yes Replied: No
To: Bret Paluch Mark:
Subj: Hello
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: PINEAPPLE-MACADAMIA NUT BREAD
Categories: Breads, Hawaiian
Yield: 18 servings
4 Eggs
1 c Sugar
1/2 c Oil
3/4 c Pineapple juice
1/2 c Canned crushed pineapple,
-(with juice)
1 tb Baking powder
3 c Flour
1/2 c Chopped macadamia nuts
Combine eggs, sugar, oil, juice and pineapple. Mix well. Sift baking
powder with flour and mix into pineapple mixture. Fold in nuts. Pour
into greased waxed-paper-lined 9- x 5-inch loaf pan and bake at 350F
about 50 minutes. Or fill greased muffin pans 3/4 full and bake 25
minutes.
Makes 1 loaf or 18 muffins
Created by: Coco Palms, Kauai, Hawaii
(C) 1992 The Los Angeles Times
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: SALAD SURPRISE
Categories: Salads, Hawaiian
Yield: 6 servings
1 Pineapple
- peeled, cored and diced
2 c Cherry tomatoes
- cut in halves
2 md Avocados
- peeled, seeded and diced
1 c Red wine vinegar
1 sm Garlic clove (optional)
- mashed
1/2 c Oil
Salt, pepper
Lettce cups
Combine pineapple, tomatoes and avocados in large bowl. Combine
vinegar, garlic and oil and season to taste with salt and pepper.
Pour dressing over pineapple mixture and toss to mix. Let stand,
refrigerated, several hours. Drain and serve in lettuce cups.
Created by: Mauna Kea Beach Hotel, Hawaii
(C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20922 Date: 04-18-94 20:57
From: Karen Mintzias Read: Yes Replied: No
To: Bret Paluch Mark:
Subj: Hello
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Shrimp Ono Nui
Categories: Appetizers, Seafood, Hawaiian
Yield: 8 servings
24 Raw jumbo shrimp; peeled
1/2 c Flour
Salt
2 Eggs; beaten
1 1/2 c Shredded coconut
Oil; for deep frying
1 c Bottled cocktail sauce
1/4 c Crushed pineapple
This Hawaiian-style shrimp dish came from the Safari Steakhouse
restaurant in the Sheraton Waikiki Hotel in Honolulu. The shrimp are
heavily coated with shredded coconut before being deep-fried and
served with a pineapple cocktail sauce. Ono nui means "very good" in
Hawaiian and this dish definitely lives up to its name.
DIRECTIONS:
==========-
Roll the shrimp in flour seasoned with salt, then dip in the beaten
egg. Roll the shrimp in the coconut, covering thoroughly. Deep-fry
the shrimp in oil heated to about 350 degrees until browned and
cooked through, about 3 to 4 minutes. Drain on paper towels. Mix
the cocktail sauce with the crushed pineapple. Serve the shrimp with
the sauce on the side.
Source: Best Recipes from the Los Angeles Times
ISBN: 0-8109-1237-6
Typed for you by Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20960 Date: 04-18-94 14:26
From: Dale Shipp Read: Yes Replied: No
To: Vivian Worthington Mark:
Subj: Home Ec Class CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 15 Apr 94 10:19:00, Vivian Worthington <=-
-=> spoke to Pat Stockett about Hard Boiled Eggs <=-
VW> I rarley have problems peeling hard boiled eggs reguardless of their
VW> age. I had salt to cold water, add the eggs and start cooking. As
VW> soon as it comes to a boil I take them off the burner and let them sit
VW> in the water for a while. Usually until they're cool enough to touch.
VW> I have heard that you break the shell and use a teaspoon to peel. I've
VW> tried this but it seems to go faster just using my hands. I've been
VW> doing this since 8th grade Home Ec. See I did learn SOMETHING in
VW> school!
Gail Speaking:
Thinking back I have always said the only thing that I learned in
home ec was not to have every thing on the plate the same color. And
maybe how to boil water. That was not one of my most favorite
classes.
Just for kicks I went and found my home ec book (Food Preparation
Meal Serving and Housewifery) Would you believe that one of the
methods that book suggests to hard boil eggs is in the top of a
double boiler? "Eggs may be hard cooked by placing in water in the
upper part of the double boiler. Do not cover, but water in the
lower part may boil. Cook for 30 minutes" Don't remember that
class, must have slept though it.
Here are some recipes from that book: Certainly don't remember
baking these, but probably did.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Old Bran Muffins
Categories: Muffins
Yield: 1 recipe
1/2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 c Bran
1/2 c Milk
2 1/2 tb Molasses
1 Egg
Mix flour, soda, salt; add bran, molasses and milk. Beat egg well,
add to mixture. Pour into buttered muffin pans bake in moderate oven
(325 degrees) about 40 mins.
Old Home Ec Class Book Recipe
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Old Cornmeal Muffins
Categories: Muffins
Yield: 1 recipe
1 5/8 c Flour
4 ts Baking powder
2 tb Sugar
1/2 ts Salt
3/4 c Cornmeal
1 Egg
1 c Milk
3 tb Melted fat
General directions for mixing and baking:
Measure all ingredients. Prepare pans using greasy or oil. Light
oven and set regulator at 425. Combine dry ingredients, sifting into
bowl. Beat egg until frothy. Add milk to egg. Measure fat, add to
egg and milk mixture. Immediately add wet to dry ingredients, all
at one time. Stir fast until all dry ingredients are dampened - no
longer than 20 strokes. Pour at once into muffin pans. Bake in hot
oven (425) about 20 minutes.
Note: Too much stirring will spoil muffins. The mixture will look
lumpy, but will come out a better texture than if over beaten, when
muffin will be full of large holes and batter rises to peaks.
Old Home Ec Class Book Recipe
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
... Shipwrecked on Hesperus in Maryland. 11:43:33 18 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20839 Date: 04-14-94 22:52
From: Lorna Price Read: Yes Replied: No
To: Ian May Mark:
Subj: Re: Introduction
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Ian,
>My wife gave birth to our third child last week, so at the moment
Many congratulations!!!! A boy or a girl? What weight? And are
they both OK?
>been to cook well-balanced, varied, nutritious meals, and try and
>spend less at the supermarket too!
Ever been to Aldi? It's a depressing but cheap experience. I went
for the first time last week and came back with about a quarter
of the stuff I wanted.
How are you getting on with MM? I am dying to try it on a
portable we've been given so I can have the whole thing in the
kitchen rather than the attic (to save running up 3 flights of
stairs). Bloomin' machine won't recognise the floppy drive
though.
Ah well, best go and carry on typing in these Indian recipes. I
will post them in here one day. Honest.
Meanwhile:
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Victoriana Diable
Categories: Meats, Snacks
Yield: 2 servings
10 oz Cooked meat or poultry 2 ts Soft brown sugar
1 tb Olive oil 1 ts Worcestershire sauce
2 Finely chopped onions 1 ts Chopped capers
1 Crushed clove garlic 1 Bay leaf
1 tb Plain flour Salt and black pepper
1 tb Dijon mustard 4 tb Browned breadcrumbs
1 tb White wine vinegar 2 oz Unsalted melted butter
1 pt Beef stock
Heat the oil over medium heat, and cook the onions ang garlic until
golden brown. Blend in the flour. Add mustard and vinegar and
gradually stir in the stock. Bring this sauce to the boil and stir
until thick and smooth. Add the sugar, Worcestershire sauce, caprs
and bay leaf and season with salt and pepper. Simmer for 5 - 10
minutes, stirring constantly.
Put the sliced meat in a lightly buttered ovenproof dish. Pour over
the sauce, sprinkle with the breadcrumbs and pour the melted butter
over.
Bake in the centre of a pre-heated oven (mark 5) for about 20 minute
or until golden brown. Serve hot with buttered rice.
Note: Devilled sauces were popular in Victorian days. The sauce
adds a different taste to left-over meat.
MMMMM
Lorna
-!- Via Silver Xpress V2.28
! Origin: Silver Xpress Mail System (2:250/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20791 Date: 04-16-94 17:23
From: Marlon Bagley Read: Yes Replied: No
To: All Mark:
Subj: JELLO SALAD THANKS/1 CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
To all who sent me Jello Salad recipes...many thanks.
This recipe is from an old cookbook of my mothers...I love old cook-books
and old unusual recipes. I hope you enjoy these...I haven't tried them,
just trying to get all of mine together and into Meal-Master.
There was not serving quantities so I just entered 1.
***Marlon***
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: COCKTAIL SAUCE
Categories: Sauces
Yield: 1 servings
1/2 c Catsup or Chili sauce
3 tb Lemon juice
Few drops of Tabasco
1/4 ts Salt
1/2 c Celery, finely chopped
2 ts Worcestershire sauce
Horseradish to taste
Mix all ingredients together and keep in screw-top
jar.
Purefoy Hotel Cookbook by Eva B. Purefoy
1941.....Talladega, AL
¼Y À­¸@P3ÀP<C380>è„Ã<>U‹ìWV‹: ‹w‹‹^ƒ
-----
... RAM = Rarely Adequate Memory
___ Blue Wave/QWK v2.12
-!- GEcho 1.00
! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20792 Date: 04-16-94 17:13
From: Marlon Bagley Read: Yes Replied: No
To: All Mark:
Subj: JELLO SALAD THANKS/2 CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
To all who sent me Jello Salad recipes...many thanks.
This recipe is from an old cookbook of my mothers...I love old cook-books
and old unusual recipes. I hope you enjoy these...I haven't tried them,
just trying to get all of mine together and into Meal-Master.
There were not serving quantities listed so I put 1.
***Marlon***
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: A GRAND SALAD DRESSING
Categories: Salad dress
Yield: 1 servings
2 tb Vinegar or lemon juice
2 tb Oil
2 tb Light cream
2 tb Durkee's dressing
1 Egg yolk
Pepper & salt to taste
1/2 ts Dry mustard
Heat in a double boiler until it starts to thicken.
Purefoy Hotel Cook Book by Eva B. Purefoy
1941....Talladega, AL
¼Y À­¸@P3ÀP<C380>è„Ã<>U‹ìWV‹: ‹w‹‹^ƒ
-----
... A clean desk is a sign of a cluttered desk drawer.
___ Blue Wave/QWK v2.12
-!- GEcho 1.00
! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20793 Date: 04-16-94 17:15
From: Marlon Bagley Read: Yes Replied: No
To: All Mark:
Subj: JELLO SALAD THANKS/3 CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
To all who sent me Jello Salad recipes...many thanks.
This recipe is from an old cookbook of my mothers...I love old cook-books
and old unusual recipes. I hope you enjoy these...I haven't tried them,
just trying to get all of mine together and into Meal-Master.
There were not serving size listed, so I added 1.
***Marlon***
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: HOUSE HOLD HINTS
Categories: Non-edible
Yield: 1 servings
MARKS ON FURNITURE...The white marks made by liquids
on varnished surfaces can often be removed if rubbed
at once with a cut lemon or a little vinegar. Then
rinse off with clear water and polish dry. Marks made
by bumps on dark polished furniture may be covered
with iodine and then polishing.
BROKEN GLASSWARE...Melted alum is better than glue for
mending glassware. It holds and does not show.
(Probably not for todays dishwashers, but interesting
still).
LOOSE CASTERS...When casters on furniture drop out too
often - remove tham, pour melted was in the holes and
insert the casters before the wax hardens. After it
has set the casters will not fall out again.
TO CLEAN SILVER...Always place in hot suds immediately
after use. Then dry with a soft cloth. If it does
become tarnished, cover with sour milk for half an
hour, then wash and dry.
TO KEEP LEATHER SOFT...Leather in shoes, traveling
bags, furniture, etc., may be kept soft by rubbing
briskley with castor oil.
If soup is too salty, add a few slices of raw potato
and cook a few minutes longer.
Use hot milk to mash or cream potatoes. They will be
much lighter.
Cloves on pantry shelves will exterminate ants.
Put your brooms in boiling salt water once a week and
it will cleanse, toughen and preserve them.
Purefoy Hotel Cook Book by Eva B. Purefoy
1941...Talladega, AL
¼Y À­¸@P3ÀP<C380>è„Ã<>U‹ìWV‹: ‹w‹‹^ƒ
-----
... DOS never says "EXCELLENT command or filename"...
___ Blue Wave/QWK v2.12
-!- GEcho 1.00
! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20794 Date: 04-16-94 17:18
From: Marlon Bagley Read: Yes Replied: No
To: All Mark:
Subj: JELLO SALAD THANKS/4 CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
To all who sent me Jello Salad recipes...many thanks.
This recipe is from an old cookbook of my mothers...I love old cook-books
and old unusual recipes. I hope you enjoy these...I haven't tried them,
just trying to get all of mine together and into Meal-Master.
No serving size was given, so I just used 1.
***Marlon***
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: TOMATO JUICE COCKTAIL
Categories: Beverages
Yield: 1 servings
2 c Tomatoes - raw or canned
1/2 c Water
Celery tops
1/2 ts Salt
1/8 ts Pepper
1 1/2 ts Sugar
3 Cloves
5 dr Tabasco sauce
1/8 ts Worcestershire sauce
1 ts Lemon juice
Combine all ingredients except the lemon juice and
boil slowly for twenty minutes. Press through a
sieve, forcing through as much pulp as possible. Add
lemon juice and chill throughly. Serve very cold.
This may be kept in a screw-top jar in the cabinet of
your refrigerator for several days.
Purefoy Hotel Cook Book, by Eva B. Purefoy
1941...Talladega, AL
¼Y À­¸@P3ÀP<C380>è„Ã<>U‹ìWV‹: ‹w‹‹^ƒ
-----
... File not found, I'll load something *I* think is interesting.
___ Blue Wave/QWK v2.12
-!- GEcho 1.00
! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20795 Date: 04-16-94 17:21
From: Marlon Bagley Read: Yes Replied: No
To: All Mark:
Subj: JELLO SALAD THANKS/5 CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
To all who sent me Jello Salad recipes...many thanks.
This recipe is from an old cookbook of my mothers...I love old cook-books
and old unusual recipes. I hope you enjoy these...I haven't tried them,
just trying to get all of mine together and into Meal-Master.
No serving sizes were given, so I used 1.
***Marlon***
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: SHERRY WINE
Categories: Beverages
Yield: 1 servings
Stone Crock
3 ga Water, luke warm
6 pk Raisins, seeded
2 Cakes yeast, dissolved in
Pint of luke warm water
5 lb Sugar
1/2 lb Almonds (blanched&ground)
2 lb Sugar
Combine ingredients in stone crock. Let stand 15
days, stirring every other days. Add 2 more pounds
sugar. Let stand 5 more days and stir every day. On
20th day put through filter paper and bottle. In 3
months it will be ready.
Purefoy Hotel Cook Book by Eva B. Purefoy
1941....Talladega, AL
¼Y À­¸@P3ÀP<C380>è„Ã<>U‹ìWV‹: ‹w‹‹^ƒ
-----
... CAUTION: Computer Store Ahead - Hide Credit Cards!
___ Blue Wave/QWK v2.12
-!- GEcho 1.00
! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20932 Date: 04-16-94 06:14
From: Pat Stockett Read: Yes Replied: No
To: Megan Abshire Mark:
Subj: More Dim Sum CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Steamed Shrimp Dumplings with Sesame Oyster Sauce
Keywords: Chinese, dumplings, seafood, sauce, shrimp, turkey, ground
8 ounces raw shrimp, peeled and deveined (about
16 large shrimp)
8 ounces ground turkey
2 green onions, finely minced
1 large stalk celery, finely chopped (about 1 cup)
1 Tbl rice wine or dry sherry
1 Tbl low-sodium soy sauce
1 tsp Oriental sesame oil
1/4 tsp white pepper
1/4 tsp salt
1/4 tsp sugar
1 pkge medium wonton wrappers (about 10 ounces)
3 lettuce leaves (for lining steamer)
Boiling water
SESAME OYSTER SAUCE
1/3 cup oyster sauce
1 Tbl Oriental sasame oil
2 Tbl rice wine or dry sherry
1 green onion, minced
1 Tbl water
For the Sesame Oyster Sauce; Mix all of the ingredients. Allow
the flavors to blend for at least 5 minutes before serving. Makes 5
servings. Can be doubled.
Coarsely chop the shrimp until they are smaller than peas.
Combine them in a mixing bowl with the ground turkey, green onions,
celery, rice wine, soy sauce, sesame oil, sugar, salt and pepper. Mix
well and set aside.
Lay the wonton wrappers out on a work surface. Use a pastry
brush to lightly moisten each wrapper with water. Place a teaspoon of
the shrimp filling in the center of each wrapper. Pinch the edges
together like a pouch, leaving a little of the filling exposed. Pinch
again so that all of the edges are sealed. Continue until all the wonton
skins and filling are used.
If using a metal vegetable steamer, line it with the lettuce
leaves. (Bamboo steamers do not need to be lined.)
Arrange the dumplings in the steamer, but do not allow them to
touch or they will stick together. Fill the bottom of the steamer with
boiling water. Steam the dumplings over boiling water for 20 to 25
minutes until the skins are soft and the filling is firm to the touch.
Remove the dumplings from the steamer and allow to cool for a few
minutes before serving. Serve with Sesame Oyster Sauce or commercial
plum sauce for dipping.
These dumplings can be frozen after they are stuffed, or made a
day in advance and refrigerated until ready for steaming.
Makes 54 dumplings, or nine 6-dumpling portions.
Nutrients per Portion (without sauce): 131 Calories, 5.5 g Fat,
6.9 g Carbohydrate, 99 mg Cholesterol, 255 mg Sodium.
[THE BALTIMORE SUN; January 16, 1991]
NOTE: I prefer to use more shrimp and less turkey.
Posted by Fred Peters.
-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)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20893 Date: 04-14-94 06:46
From: Pat Stockett Read: Yes Replied: No
To: Jody Sasse Mark:
Subj: Orange Biscuit CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Jody!
JS>Well I posted a letter to you a few days ago with one for my mom and I
>lost it somewhere in the black hole of my computer, so here goes
That happens sometimes. :-)
>Title: Louisiana Pralines
I've been wanting to try making these for some time. Thank you. I have
a worlds fair cookbook that sounds much like the one your getting this
one from. I don't understand the part in this recipe about the loaf of
sugar dipped in orange juice. I wonder if they mean the little sugar
cubes. -Pat
-Begin Recipe Export-
Title: Orange Biscuit
Keywords: biscuit
2 cups flour
1 Tbsp. sugar
1/2 tsp. salt
4 tsp. Royal baking powder
3 Tbsp. shortening
3/4 cup milk
Sift dry ingredients: add shortening and mix in with fork. Add liquid
slowly to make soft dough. Turn out on floured board; roll or pat to
one-half inch thick. Cut out with small biscuit cutter and put on
greased pan. Press gently into center of each biscuit a loaf of sugar
which has been dipped well in orange juice. Grate a little orange rind
on each and bake in hot oven at 475 F. about fifteen minutes. Makes 15
biscuits.
From: Any One Can Bake
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)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20829 Date: 04-18-94 17:16
From: Debbie Carlson Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potatoes *CR* 1/8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CB> I really enjoy eating potato's (guess I am just a spud). Hey
CB> anybody out there got a new potato recipe? If so I would like to
CB> hear any ideas that you have.
I'm a potato fiend myself! I'm sending you 8 recipes, most of which are on my
"try" list but haven't actually been tested yet. If you try any of them, let
me know what you think. And, if you have any favorites, please post away!
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: POTATO AND BACON PIE
Keywords: POTATOES, PIES, MAIN DISH, EGGS
Amount Measure Ingredient -- Preparation Method
-+------ ------------ --------------------------------
1 Lb Bacon -- chopped
1 Onion -- chopped
8 Lg Eggs -- beaten
1 Lb Potatoes -- peeled and grated
2 3/4 C Cheddar Cheese -- grated
1/2 Tsp Black pepper
Preheat oven to 350 degrees.Grease a 9 x 13" glass baking
dish. Cook bacon and onion until bacon is crisp.Drain
well.Combine eggs with potatoes and cheese.Mix in
bacon.Pour,evenly,into baking dish.Bake about 45 minutes or
until center is set.Serves 6 to 8.
Posted by: Olivia Casasnovas (VPRJ01A) - Prodigy
Reposted by: Debbie Carlson - Cooking
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20830 Date: 04-18-94 17:19
From: Debbie Carlson Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potatoes *CR* 2/8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: MASHED POTATOES AND SCALLION DRESSING
Keywords: POTATOES, SIDE DISHES, DRESSINGS
Amount Measure Ingredient -- Preparation Method
-+------ ------------ --------------------------------
6 Lg Potato -- peeled
3 Tbsp Butter
1 Tbsp Heavy Cream
1 Tbsp Salt
1 1/2 Tsp Pepper -- freshly ground
1 Bunch Scallion -- chopped
Boil the potatoes in cold water to cover until they are
soft, 30 minutes. Put the potatoes through a potato ricer
or mash them. Add the butter, cream, salt and pepper and
mix well. Stir in the scallions.
NOTES : Makes 4 cups; enough for 9-10 pound turkey.
Posted by: Olivia Casasnovas (VPRJ01A) - Prodigy
Reposted by: Debbie Carlson - Cooking Echo
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20831 Date: 04-18-94 17:19
From: Debbie Carlson Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potatoes *CR* 3/8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: HOLIDAY MASHED POTATOES
Keywords: POTATOES, HOLIDAYS, SIDE DISH
"I got this recipe off this bbs 2 years ago and it has become
a favorite at our holiday table. Since I didn't see it here
this year, allow me to share it with those who haven't seen
it." - Jeane Wann
3 lbs. (about 12 med.) potatoes, peeled, cooked & HOT
1 8 oz. pkg. cream cheese (room temp.)
1/4 cup butter or margarine
1/2 cup sour cream
1/2 cup milk
2 eggs, lightly beaten
1 teaspoon salt
dash pepper
In large mixer bowl mash hot potatoes. When all lumps are
gone, add cream cheese in small pieces and then the
butter.beat well until cheese and butter are both melted
and completely mixed. mix in the sour cream. to the milk
add the eggs. Add to the potato mixture along with the
salt and pepper. Beat well until light and fluffy.
POTATOES WILL BE SOUPY AT THIS POINT.
Place in a greased 9" round casserole and refrigerate
several hours or overnight. Bake in 350 degree oven for
45 minutes until lightly browned on top. Serves 8-12.
Posted by: Jeane Wann (HKXR02B) - Prodigy
Reposted by: Debbie Carlson - Cooking Echo
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20832 Date: 04-18-94 17:20
From: Debbie Carlson Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potatoes *CR* 4/8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: NACHO CHEESE POTATO SLICES
Keywords: MEXICAN, POTATOES, APPETIZERS
4-6 medium potatoes, peeled, and sliced
1 large onion, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cup barbecue sauce
1 cup water
1 tsp garlic powder
1 tsp parsley flakes
4 tbsp taco seasoning
1/4 tsp black pepper
2 cups grated cheese (cheddar, mozarella, or combination of)
Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil
with non-stick spray (Pam) In large bowl, combine potatoes, green
onions, green peppers and white onions. Pour onto foil lined pan. In
same bowl, mix barbecue sauce, water, and dry spices. Pour over top of
potatoes. Bake in 400F oven for 45 minutes. Turn and seperate to
ensure even cooking. Bake an additional 10 minutes or so. (Baking time
depends on how thick you slice the spuds) Sprinkle grated cheese on top
of cooked potatoes, and continue cooking until cheese has melted and the
edges become crispy. Let sit for about 4-5 minutes before serving to
allow the cheese to set up a bit.
Origin: Adaptation from another recipe
Shared by: Sharon Stevens - Home Cooking
Reposted by: Debbie Carlson - Cooking Echo
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20833 Date: 04-18-94 17:21
From: Debbie Carlson Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potatoes *CR* 5/8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: NORWEGIAN PARSLEY POTATOES
Keywords: POTATOES, SIDE DISH, TASTE OF HOME
"I love to use parsley in many dishes, and it suits the
fresh taste of small red potatoes well. Eventhough they're
easy to prepare, they look fancy and go great with baked
ham." - Eunice Stoen
2 lbs. small red new potatoes
1/2 cup butter or margarine
1/4 cup chopped fresh parsley
1/4 tsp. dried marjoram
Cook potatoes in boiling water for 15 minutes or until
tender. Cool slightly. With a sharp knife, remove one
narrow strip of skin around the middle of each potato. In
a large skillet, melt butter; add parsley and marjoram.
add the potaotes and stir gently until coated and heated
through.
Serves: 6-8
From: "Taste of Home" Magazine
Reposted by: Debbie Carlson - Cooking Echo
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20834 Date: 04-18-94 17:21
From: Debbie Carlson Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potatoes *CR* 6/8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: BAKED CHEESE STUFFED POTATOES
Keywords: POTATOES, SIDE DISH, CHEESE
4 large potatoes
2 tbsp. hot heavy cream
3 tbsp. grated cheddar
2 1/2 tbsp. butter
1 well beaten eggs
1/2 tsp. salt
Scrub and dry potatoes, then bake 45 min. at 425 degrees.
Cut off tops lengthwise and scoop out middles. Mash with the
salt, butter, cheese, cream and egg. Beat until fluffy and
replace in shells. Bursh tops with more melted butter.
Return to oven and bake 10 min. longer, until the tops are
delicately browned. Serves 4
Posted by: Kay Burger (XWSF96A) - Prodigy
Reposted by: Debbie Carlson - Cooking Echo
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20835 Date: 04-18-94 17:22
From: Debbie Carlson Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potatoes *CR* 7/8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Cheryl, this is my FAVORITE potato salad recipe! - Debbie Carlson
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: LINDA'S POTATO SALAD
Keywords: SALADS, POTATOES, SIDE DISH, BBQ
1/2 cup sugar
1 Tbsp. cornstarch
1 tsp. dry mustard
1/2 tsp. salt
3/4 cup water
1/4 cup cider vinegar
2 eggs, slightly beaten
******************************************************************************
1 cup mayonnaise
******************************************************************************
6 cup potatoes (about 6 large Russets)
7 eggs, hard cooked
1/4 cup onions, shredded with juice
1/4 cup parsley, chopped fine
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup celery, chopped
Boil potatoes in jackets until cooked, approximately 45-60 minutes.
Cool. Peel potatoes and cut in 1/2" cubes (never larger).
For the dressing, combine the first 7 ingredients in a small saucepan.
Cook on medium, stirring occasionally, until thick and bubbly. Remove
from heat. Cover surface with plastic wrap (push it right down into the
pan onto the top of the mixture); cool. Once cooled, stir in mayonnaise
(DO NOT SUBSTITUTE SALAD DRESSING FOR REAL MAYONNAISE - BEST FOODS IS
BEST!)
For the salad, in a large bowl, add the cubed potatoes, 5 of the hard
cooked eggs (chopped first), onions, parsley, salt, pepper and celery.
Toss carefully. Add the dressing and stir until well mixed. Pour into
a serving bowl or container and garnish with remaining hard cooked eggs
(sliced) and sprinkle with paprika if desired. Can serve immediately
but it is better when chilled first. May be prepared a day in advance.
Keep covered and refrigerated until ready to serve.
From: Linda Rehberg, courtesy, Debbie Carlson - Cooking Echo
Serves: 8-10
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20836 Date: 04-18-94 17:23
From: Debbie Carlson Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potatoes *CR* 8/8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Cheryl, this is my alltime favorite potato recipe, high in fat but oh so good!
Even better reheated the next day! - Debbie Carlson
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: POTATOES AU GRATIN
Keywords: CASSEROLES, POTATOES, SIDE DISH, MOM
5 large potatoes, peeled and sliced into medium thin slices
2 onions, peeled and chopped
4 Tbsp. butter
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
2 cups milk
1 1/2 - 2 lbs. cheddar cheese, cubed or sliced*
In a medium saucepan, melt butter and add flour, salt and pepper. Pour in
the milk and stir frequently till thickened. Set aside.
Lightly butter a LARGE casserole (3 1/2 to 5 qt.). Preheat oven to 350
degrees. Layer one quarter of the sliced potatoes, 1/4 of the onion, 1/4 of
the cheese and sprinkle with salt and pepper. Repeat the next layer. Then,
on top of the second layer, pour half the white sauce over (be a little
reserved cuz you want the majority of the white sauce on top of the finished
casserole). Then, again, repeat the next layer with potatoes, cheese,
onion, salt and pepper. Repeat the final layer with same. Pour the
remaining white sauce over the top, making sure you cover all. Sprinkle the
final product with salt and pepper. Cover and bake 1 hour at 350 degrees.
Then, remove the cover and bake for another hour. Don't worry if it gets a
little dark on top.
Note: To reheat, spoon out amount you want and put in a microwaveable bowl.
Add a little milk and blend. Zap in the microwave until warm,
stirring occasionally as needed.
Originally from: Dulcinea Ertz, Debbie's mom
Posted by: Debbie Carlson - Cooking Echo
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20828 Date: 04-17-94 21:37
From: Robb Dabbs Read: Yes Replied: No
To: Ronda Eikenberry Mark:
Subj: Repost.....16 recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
RE>RD> Title: Robb's Bread and Butter Pickles
RE>RD> Place jar lids in simmering water for at least 5 minutes. Pack
RE>RD> pickles tightly in jars, pressing down with wooden spoon. Cover
RE>RD> with hot pickling solution to within 1/4" of jar rim. Cap jars
RE>RD> with lids and
RE>RD>(Continued next message...)
RE>I never saw the other part of this fposting.....could you pllease
RE>repost it again???
Ronda, I'm sorry you didn't see the rest. CMPQwk split my posting of 16
recipes into 7 (I think) messages. Following is a listing of those
recipes, followed by the recipes. There should be *7* *consecutive*
*messages* . Let me know if you have trouble finding them. Hope you
enjoy some more of them.....
Robb
1 Title: Robb's Apple Pie in a Bag
2 Title: Robb's Bread and Butter Pickles
3 Title: Robb's Chocolate Dream Brownies
4 Title: Robb's Cinnamon Chicken
5 Title: Robb's Yellow Cake with Caramel Icing
6 Title: Robb's Flaky Pie Pastry
7 Title: Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry
8 Title: Robb's Mississippi Cornbread
9 Title: Robb's Old Fashioned Raisin Pie
10 Title: Robb's Pit-Style Pork Roast
11 Title: Robb's Raisin Sauce for Ham
12 Title: Robb's Red Potato and Green Bean Salad
13 Title: Robb's Southern Coleslaw
14 Title: Robb's Special Day Waffles
15 Title: Robb's Sun City Special
16 Title: Robb's Tropical Lime Cake
Recipes Follow:::::::::::::::::::::::
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Robb's Apple Pie in a Bag
Categories: Pies, Desserts, Fruits, Robb's
Yield: 6 servings
MMMMM------------------------PIE FILLING-----------------------------
5 Apples, peeled and sliced
1/2 c Granulated sugar
3 tb All-purpose flour
1/2 ts Cinnamon
1 tb Lemon juice
MMMMM-----------------------CRUMB TOPPING----------------------------
1 c Light brown sugar
1/2 c All-purpose flour
1/8 lb (1/4 stick) butter
MMMMM-----------------------MISCELLANEOUS----------------------------
1 Unbaked 9-inch pie crust
1 Large brown grocery bag
Combine granulated sugar, flour, and cinnamon. Coat sliced apples
with sugar mixture. Put mixture in unbaked pie crust and sprinkle
with lemon juice. Combine brown sugar and flour and cut butter into
mixture until crumbly. Sprinkle over top of apples. Place pie pan
in large grocery bag. Fold over front and pin shut. Bake 1 to 1-1/4
hours at 400 degrees F.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Robb's Bread and Butter Pickles
Categories: Pickles, Relishes, Robb's
Yield: 1 servings
MMMMM-----------------------PICKLE MIXTURE----------------------------
4 qt Sliced cucumbers*
8 Small onions, sliced**
1 c Pickling salt
Water to cover
4 qt Ice, cracked
MMMMM---------------------PICKLING SOLUTION--------------------------
3 c Light brown sugar
3 c Cider vinegar
1 c Water
1 tb Mustard seed
1 tb Celery seed
3 tb Mixed Pickling Spices
1 ts Tumeric
1/2 ts Ground cloves
MMMMM-------------------------DIRECTIONS------------------------------
* Cucumbers should be unwaxed, about 4-5 inches long, sliced 1/8"
thick.
** Onions should be as big around as the cucumbers, sliced 1/8"
(Continued next message...)
-!-
* CmpQwk 1.40f #578 * Help! I'd dial 911 but can't find the eleven on the
dial.
-!- FidoPCB v1.5 beta-'j'
! Origin: PC-OHIO - Best BBS in America 1-216-381-3320 (1:157/200)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20837 Date: 04-17-94 11:50
From: Jack Crawford Read: Yes Replied: No
To: All Mark:
Subj: Revenge Cookie Recipe
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This message was from TERRY BOWDEN to BRUCE KINGSBURY,
originally in conference ]K12_BUS_E
and was forwarded to you by JACK CRAWFORD.
-------------------------
Bruce Kingsbury wrote these words in a message to All:
BK> .. expense, they piss a lot of people off. If this trend
BK> accelerates, then someone here will start to compile and
BK> distribute a blacklist of the companies responsible, and
BK> those companies are going to learn damn fast or go broke!
Bruce - an example of the power of this medium
to counteract commercial hijackers....
From justin!aol.com!afcleni Sat Mar 26 14:15:09 1994
X-Mailer: America Online Mailer
Sender: "afcleni" <afcleni@aol.com>
Message-Id: <9403261557.tn147464@aol.com>
I'm passing this recipe along from another list I'm on...
power to the cookie people-- chris707@aol.com
Originally From: Shawn Considine
Great Cookie Recipe Boondoggle
My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas
& decided to have a small dessert. Because our family are such cookie
lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent
that I asked if they would give me the recipe and they said with a small
frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With
a cute smile, she said, "Yes." I asked how much, and she responded, "Two
fifty." I said with approval, just add it to my tab.
Thirty days later, I received my VISA statement from Neiman-Marcus and it
was $285.00. I looked again and I remembered I had only spent $9.95 for two
salads and about $20.00 for a scarf. As I glanced at the bottom of the
statement, it said, "Cookie Recipe - $250.00." Boy, was I upset!! I called
Neiman's Accounting Dept. and told them the waitress said it was "two fifty,"
and I did not realize she meant $250.00 for a cookie recipe. I asked them to
take back the recipe and reduce my bill and they said they were sorry, but
because all the recipes were this expensive so not just everyone could
duplicate any of our bakery recipes....the bill would stand. I waited,
thinking of how I could get even or even try and get any of my money back.
I just said, "Okay, you folks got my $250.00 and now I'm going to have
$250.00 worth of fun." I told her that I was going to see to it that every
cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for
nothing. She replied, "I wish you wouldn't do this." I said, "I'm sorry but
this is the only way I feel I could get even," and I will.
So, here it is, and please pass it to someone else or run a few copies....I
paid for it; now you can have it for free. (Recipe may be halved.):
2 cups butter 4 cups flower
2 tsp. soda 2 cups sugar
5 cups blended oatmeal** 24 oz. chocolate chips
2 cups brown sugar 1 tsp. salt
1 8 oz. Hershey Bar (grated) 4 eggs
2 tsp. baking powder 3 cups chopped nuts
2 tsp. vanilla (your choice)
Cream the butter and both sugars. Add eggs and vanilla; mix together with
flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey
Bar and nuts.
Roll into balls and place two inches apart on a cookie sheet. Bake for 10
minutes at 375 degrees. Makes 112 cookies.
** measure oatmeal and blend in a blender to a fine powder.
Have fun!!! This is not a joke --- this is a true story..
That's it. Please, pass it along to everyone you know, single people,
mailing lists, etc.....
=============================================================================
Have fun with the cookies :-))
Rudolf Lengemann
-!- FreeMail 1.09
! Origin: W-FL Teacher Resource Cntr BBS [Stanley,NY,USA] (1:260/620)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20915 Date: 04-18-94 20:42
From: Karen Mintzias Read: Yes Replied: No
To: Marge Clark Mark:
Subj: RICE PUDDING
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 16, 1994, Marge Clark wrote to Karen Mintzias:
RB> Title: King's Arms Tavern Raisin Rice Pudding
MC> Karen, given the rave review this one got, could you send it
MC> thru again, please? I love rice pudding... ;-)
Sure thing....
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: King's Arms Tavern Raisin Rice Pudding
Categories: Desserts
Yield: 8 servings
4 c Milk
1/4 c Converted rice
4 Eggs
1/2 c Sugar
1 1/2 ts Lemon extract
1 1/2 ts Vanilla
1 tb Butter; melted
1 ts Nutmeg
3/4 c Light raisins
Bring 3 cups milk and rice to boil over direct heat. Lower heat and
cook, covered, until rice is tender, about 15 to 20 minutes. Remove
from heat.
Preheat oven to 350 F. Beat eggs well. Add sugar, beating
continuously. Add remaining milk, lemon extract, vanilla and butter.
Combine rice and milk with egg mixture and pour into 8x8-inch pan.
Sprinkle with nutmeg. Place pan in larger pan, taking care that
sides of smaller pan do not touch larger pan. Bake until custard
begins to set, about 30 minutes. Stir in raisins and continue baking
until knife inserted in center comes out clean, about 15 minutes.
Remove from oven and set custard pan on cake rack. Cool slightly
before refrigerating.
Source: King's Arms Tavern - Williamsburg, Virginina
Favorite Restaurant Recipes - ISBN: 0-89535-100-5
Typed for you by Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20910 Date: 04-18-94 19:15
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L PETITS FOURS <CR>
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Petits Fours
Categories: Dessert, Cake, Sthrn/livng
Yield: 18 to 32
2 c Sugar
1 c Shortening
3 c Flour, all-purpose
2 ts Baking powder
1/4 ts Salt
1 c Ice water
1 1/2 ts Imitation butter flavoring
1 ts Vanilla extract; or almond
6 Egg whites
1 Egg white
1 tb Powdered sugar
MMMMM---------------------------ICING--------------------------------
1/2 c Water; plus
3 tb Water
7 c Powdered sugar; sifted
3 tb Light corn syrup
1 ts Vanilla extract; or almond
MMMMM-----------------CREAMY DECORATOR FROSTING----------------------
1 lb Powdered sugar
3/4 c Shortening
1/4 c Water
1/2 ts Salt
1 ts Vanilla extract; or almond
2 dr Food coloring; to 3 drops
Combine sugar and shortening in a large mixing bowl, creaming until
light and fluffy.
Sift dry ingredients together; add to creamed mixture altenately with
ice water, mixing well after each addition. Add flavorings, and mix
well.
Beat 6 egg whites in a large mixing bowl until soft peaks form; fold
into creamed mixture. Pour batter into 2 greased and floured 8 inch
square pans. Bake at 325 degrees for 40 minutes or until cake tests
done. Cool in pan 10 minutes; remove from pans, and allow to cool on
wire racks.
Wrap cake tightly in foil; freeze for several hours or until firm.
Remove cake form foil and carefully trim crust from all surfaces,
making sure top of cake is flat. Cut each layer into 16 squares, or
cut circles using a 2 inch cookie cutter.
Beat 1 egg white until frothy and slightly thickened; add powdered
sugar, mixing well. Brush egg white mixture lightly over top of each
cake. Allow egg white glaze to dry.
Place cakes 2 inches apart on a wire rack; place rack in a large
shallow pan. Quickly pour warm icing over cakes, completely covering
top and sides.
Spoon up all icing that drips through rack, and reheat to 110
degrees; add a small amount of water, if necessary, to maintain
original consistency. Continue pouring and reheating until all cakes
are iced. Allow icing to dry.
Place each cake on a cutting board; using a sharp knife, trim any
surplus icing from bottom edge of each.
Decorate the petits fours as desired using a decorating cone and
Creamy Decorator Frosting.
Yield: 18 round or 32 square petits fours.
Icing:
Combine all ingredients in a medium saucepan; cook over low heat,
stirring constantly, until icing reaches 110 degrees. Quickly pour
warm icing over cakes as directed. Yield: enough icing for 32 petits
fours.
Creamy Decorator Frosting:
Combine sugar and shortening in a small mixing bowl; beat at low speed
until smooth. Add water slowly, beating constantly. Add salt and
vanilla and mix well.
Divide frosting into separate portions for each color that will be
used; tint each with desired color. Frosting will keep in airtight
container in refrigerator for up to 1 week. Yield: about 2-1/2 cups
frosting.
SOURCE: Southern Living Magazine, September, 1979.
Typed for you by Nancy Coleman.
MMMMM
* OLX 2.1 TD * Ok! I'm weird, but I'm saving up to become eccentric.
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20911 Date: 04-18-94 19:16
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L PRESERVES <CR>
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Strawberry Preserves
Categories: Can/preserv, Jelly, Fruit, Sthrn/livng
Yield: 3 pints
4 c Strawberries
5 c Sugar
1 tb Vinegar, cider
Put all ingredients in a large kettle; stir to dissolve sugar. Put
on to cook; let boil hard for 14 minutes, watching carefully and
stirring frequently. When time is up, remove form heat and skim.
Pour into shallow pans, and allow to cool several hours or overnight.
Put in glasses or jars, add parafin, and seal.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
* OLX 2.1 TD * Anything not nailed down is a cat toy.
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20908 Date: 04-18-94 19:14
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L RAISINS <CR> 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Orange-Raisin Carrots
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 4 servings
1 lb Carrots; peeled and sliced
3/4 c Water
1/2 ts Salt
2 tb Cornstarch
1 c Orange juice
1/2 c Raisins
1 tb Sugar
Combine carrots, wate, and salt in a medium saucepan; bring to a boil.
Cover, reduce heat, and simmer 6 to 8 minutes or until coarrots are
crisp-tender.
Dissolve cornstarch in orange juice; stir into carrot mixture. Stir
in raisins and sugar. Cook over medium heat, stirring constantly,
until smooth and thickened.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Curried Apple-Raisin Salad
Categories: Salad, Fruit, Sthrn/livng
Yield: 6 servings
2 Apples; cored and cubed
1 c Celery; chopped
1/2 c Raisins
1/2 c Walnuts; coarsely chopped
1/4 c Mayonnaise
1/4 c Sour cream
1 tb Lemon juice
1 ts Salt
1/4 ts Curry powder; to 1/2 ts.
Lettuce leaves
Apple wedges; opt.
Combine apple, celery, raisins, and walnuts; toss lightly to mix.
combine mayonnaise, sour cream, lemon juice, salt, and curry powder,
mixing well.
Pour the sauce mixture over apple mixture; stir gently, coating apples
thoroughly. Serve in a lettuce-lined bowl; garnish with apple
wedges, if desired.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
>>> Continued to next message
* OLX 2.1 TD * In every healthy adult there is a child who wants to play
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20909 Date: 04-18-94 19:14
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L RAISINS <CR> 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Raisin Cake
Categories: Dessert, Cake, Sthrn/livng
Yield: 1 cake
1 pk Raisins; 15 oz.
2 c Sugar
1 c Butter
2 c Boiling water
2 tb Soda
1/4 c Warm water
2 Egg; slightly beaten
4 1/2 c Flour, all-purpose
1/2 ts Baking powder
1 ts Allspice
2 ts Cinnamon
1 ts Cloves
2 c Pecans; chopped, or walnuts
Combine raisins, sugar, butter, and boiling water in a large saucepan;
bring to a boil, and boil 5 minutes. Allow to cool to lukewarm.
Dissolve soda in warm water; add to raisin mixture. (Mixture will
foam.) Stir in eggs. Combine dry ingredietns; gradually add to
raisin mixture, stirring after each addition. Stir in pecans, if
desired.
Spoon batter into a lighlty greased 10 inch Bundt pan or tube pan.
Bake at 375 degrees for 50 to 60 minutes or until cake tests done.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Alltime Favorite Raisin Cookies
Categories: Dessert, Cookie, Sthrn/livng
Yield: 6 dozen
2 c Raisins
1 c Water
1 3/4 c Sugar
1 c Shortening
2 Eggs; slightly beaten
1 ts Vanilla extract
3 1/2 c Flour, all-purpose
1 ts Baking powder
1 ts Soda
1 ts Salt
1/2 ts Cinnamon
1/2 ts Nutmeg
1 c Pecans; or walnuts, chopped
Combine raisins and water in a medium saucepan; bring to a boil, and
boil about 3 minutes. Cool. (Do not drain.)
Gradually add sugar to shortening, beating well after each addition.
Add eggs; beat well. Stir in raisins with liquid and vanilla.
Combine dry ingredients; gradually add to raisin mixture, stirring
after each addition. Stir in pecans.
Drop by tablespoonfuls 2 inches apart onto well-greased cookie sheets.
Bake at 375 degrees for 10 to 12 minutes or unitl browned.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
* OLX 2.1 TD * In every healthy adult there is a child who wants to play
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20913 Date: 04-18-94 19:18
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L SALAD <CR> 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Fresh Greens and Tuna Salad
Categories: Salad, Vegetable, Fish, Sthrn/livng
Yield: 6 servings
1/2 Lettuce, romaine; torn
1/2 Lettuce, bibb; torn
4 Endive leaves; torn
1/2 Lettuce, iceburg; torn
1 Lettuce; boston; torm
1 c Cucumber; chopped
1 sm Onion; thinly sliced
2 cn Tuna; 7oz ea, draind & flakd
4 Eggs; hard-cooked
1/4 c Lemon juice
1/2 c Olive oil
3 tb Parsley; fresh, chopped
1 ts Mayonnaise
1/2 ts Mustard, dry
3/4 ts Salt
ds Pepper
Combine first 8 ingredients in a large salad bowl. Cut 3 hard-cooked
eggs wedges; add the wedges to the salad greens and tuna.
Press remaining egg through a sieve; add remaining ingredients, mixing
well. Pour dressing over salad; toss gently.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Southern Spinach Salad
Categories: Salad, Vegetable, Sthrn/livng
Yield: 6 servings
7 c Spinach; fresh, torn
2 c Lettuce, iceberg; shredded
2 Oranges; sectioned
2 Grapefruit; sectioned
3 tb Vegetable oil
2 tb Tarragon vinegar
1 ts Sugar
1/2 ts Salt
1/2 ts Ginger
Paprika
Combine spinach, lettuce, orange sections, and grapefruit sections in
a large salad bowl.
Combine next 5 ingredients; mix well. Toss spinach mixture with
dressing. Sprinkle with paprika.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
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* OLX 2.1 TD * The only self-cleaning thing in this house is my cat!
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Msg#: 20914 Date: 04-18-94 19:18
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L SALAD <CR> 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Mixed Green Salad with Chicken
Categories: Salad, Vegetable, Chicken, Sthrn/livng
Yield: 6 servings
1 c Mayonnaise
1/4 c Vinegar, tarragon
1 oz Anchovy fillets; chopped
1/4 c Parsley; fresh, chopped
2 tb Green onion; chopped
2 tb Chives; chopped
1/2 ts Mustard, dry
1/4 ts Salt
1/2 sm Lettuce, iceberg; torn
4 Endive leaves; torn
1 Lettuce; bibb, torn
1/2 Lettuce; romaine; torn
3 c Chicken; cooked, chopped
2 md Tomatoes; sliced
Combine frist 8 ingredients, mixing well. Refrigerate several hours.
Combine salad greens and chicken; toss with dressing. Line a large
salad bowl with the tomato slices; fill with salad. Serve
immediately.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Fresh Spinach with Spicy Dressing
Categories: Salad, Dressing, Vegetable, Sthrn/livng
Yield: 6 servings
1/2 lb Spinach; fresh, torn
1 cn Bean sprouts; 16oz., drained
1/2 Lettuce, iceberg; torn
1/2 c Bacon; cooked, crumbled
3 Eggs; hard-cooked, chopped
MMMMM-----------------------SPICY DRESSING----------------------------
1 c Vegetable oil
1/4 c Vinegar
1/2 c Sugar
1/3 c Catsup
1 sm Onion; chopped
1 ts Worcesterhsire sauce
1 ts Salt
Combine all ingredients except Spicy Dressing in a large salad bowl.
Serve with dressing.
Spicy Dressing:
Combine oil and vinegar; beat with electric mixer 3 to 5 minutes.
Add remaining ingredients; beat well. Yield: about 2 cups.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
* OLX 2.1 TD * The only self-cleaning thing in this house is my cat!
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20912 Date: 04-18-94 19:17
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L STEAK <CR>
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Choco Surprise Cookies
Categories: Dessert, Cookie, Sthrn/livng
Yield: 8 dozen
1 c Flour, all-purpose
1 ts Baking powder
3/4 ts Cinnamon; to 1 ts.
1 c Peanut butter
1/2 c Butter (or marg.); softened
1 c Brown sugar; firmly packed
2 Eggs
16 oz Milk chocolate stars
Powdered sugar
Combine flour, baking powder, and cinnamon; set aside.
Combine peanut butter, butter, and brown sugar in a large mixing bowl;
cream until fluffy. Add eggs; beat well. Gradually add dry
ingredients, mixing well. Cover dough and chill at least 30 minutes
(dough may be chilled in the refrigerator overnight).
Shape 1 teaspoon dough around each chocolate star; place on lightly
greased baking sheets. Bake at 350 degrees for 9 to 11 minutes or
until lightly browned. Cool slighlty on wire racks, then roll
cookies in powdered sugar. Cool completely before storing.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
* OLX 2.1 TD * Modemers: the few, the unbalanced, the eccentric!
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20856 Date: 04-10-94 15:26
From: Steve Herrick Read: Yes Replied: No
To: All Mark:
Subj: Salmon CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Here's one for salmon, a fish that I hear is scarce now in the
Northwest...Al?
-Begin Recipe Export- QBook version 1.00.10 Beta
Title: Salmon with Dynamite Sauce
Keywords: Salmon, Fish
3/4 cup vegetable oil
1/3 cup packed chopped fresh cilantro
1 1/2 tbsp chopped garlic
1 tbsp fresh lime juice
1 large jalapeno chili, chopped
1 1/2 tsp ground cumin
3/4 tsp chili powder
4 6-ounce salmon fillets (3/4 inch thick)
Additional vegetable oil
Lime wedges
Combine 1/4 cup oil and next 6 ingredients in blender and chop
finely. With machine running, gradually add remaining 1/2 cup oil,
blending until fairly smooth sauce forms. Season with salt and pepper.
Transfer sauce to small bowl. (Can be made 1 day ahead. Cover and
refrigerate. Bring to room temperature and re-whisk before using.)
Preheat oven to 400 F. Arrange salmon skin side down on baking sheet.
Brush lightly with oil. Season with salt and pepper. Bake until just
cooked through, about 12 minutes.
Slide metal spatula between salmon flesh and bottom skin and transfer
fillets to plates, leaving skin on pan. Spoon sauce over; garnish with
lime.
Serves 4.
Posted by: Steve Herrick
Source: [Bon Appetit, February 1994]
-End Recipe Export- From the collection of Steve Herrick - Jacksonville, VT
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