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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 17958 Date: 03-25-94 15:40
From: Debra Bouey Read: Yes Replied: No
To: Melissa Mireau Mark:
Subj: *CR* Rolls & entree
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello, Melissa. I finally managed to get that roll recipe input,
along with another one of those Bisquick "one-dish" entrees that
recently appeared in a newspaper insert (which works just as well
with Chicken/Turkey as it does with Ham, IMO). Here you go...
---------- Recipe via Meal-Master (tm) v8.00
Title: Minnie and Aunt Pete's Yeast Rolls
Categories: My favorite, Breads
Yield: 36 servings
6 c Flour
1/2 c Sugar
3 ts Salt
2 Egg whites
2 pk Yeast
2 1/4 c Warm water, 110 degrees
Cut shortening into flour, salt and sugar. Dissolve yeast in warm water
and add to flour mixture, then add egg whites. Mix together, knead until
smooth and elastic (DON'T overknead and add only enough flour to keep
dough from sticking) and let rise 1-1/2 hours, or until doubled in size.
Punch dough down, roll out on a lightly floured surface, shape into rolls
and place in greased muffin tins . Let rise until doubled in size and bake
in a 375 degree oven 10 to 12 minutes or until brown.
NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc
freezer bags for up to 4 weeks after they have been shaped before the
second rising. Take out of freezer at least 3 hours before baking, place
in greased tin and let thaw and rise until doubled in size.
Source: My beloved, albeit eccentric, grandmother and great aunt, who
married and then built their houses side-by-side and remained culinary
collaborators, to their family's benefit, all their lives.
Deb's notes: these are an old family favorite and they're quite flexible.
It's pretty hard to mess 'em up. They work as well for breakfast with jam
or honey as they do with with dinner. Sometimes I substitute whole wheat
flour for up to half the bread flour called for.
I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or
about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I _don't_ add the
full amount of water at once. Rather, I start out with about 7/8 cup and
then dribble enough add'l water into the bread pan during the early stages
of the knead cycle 'til the dough "looks right".
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Easy One-Dish Ham Bake
Categories: Main dish, Meats
Yield: 8 servings
1 pk Frozen broccoli cuts, 16oz.,
Rinsed and drained
1 cn Cream of mushroom soup
1 cn Cheddar cheese soup
1 c Milk
3 c Cut-up ham, chicken, turkey
Or beef
1/2 ts Onion powder
2 c Bisquick baking mix
1 1/2 c Milk
Heat oven to 450F. Mix broccoli, soups, 1 cup milk, the ham and onion
powder in ungreased rectangular baking dish, 13x9x2 inches. Mix baking mix
and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired.
Bake 27 to 30 minutes or until light golden brown. Let stand at least 5
minutes.
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
Debra, 74241.3502@compuserve.com
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18086 Date: 03-26-94 10:09
From: Sylvia Steiger Read: Yes Replied: No
To: Debra Bouey Mark:
Subj: *CR* Rosenberg recipe 1/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
DB> More from Rosenberg's book:
Thanks! Coming back at you:
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Prosciutto-Black Pepper Bread Abm
Categories: Try it, Breadmaker
Yield: 24 servings
MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
2 1/4 ts Yeast
3/4 ts Pepper, black
3 c Flour, bread
1 tb Sugar
1/2 tb Salt
1/3 c Oil, olive
1 c Water; warm
2 tb Water; warm
3/4 c Prosciutto, chopped
Do not trim fat from prosciutto before chopping. Bring all
ingredients to room temperature. Pour all ingredients into
bakery except prosciutto, in order. Set "baking control" at
eleven o'clock. Select "white bread" and push Start. Add
prosciutto at beep, 88 minutes into cycle.
Nutritional information per slice: 92 cal, 4 gm fat, 3 mg
cholesterol, 200 mg sodium, 38% calories from fat.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005
MMMMM
>>> Continued to next message
* SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18087 Date: 03-26-94 10:09
From: Sylvia Steiger Read: Yes Replied: No
To: Debra Bouey Mark:
Subj: *CR* Rosenberg recipe 2/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Brownie Bread Abm
Categories: Breadmaker, Try it
Yield: 16 servings
MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
1/2 tb Yeast
1 7/8 c Bread flour
1/3 c Unsweetened cocoa powder
1/2 c Sugar
1 ts Salt
1 1/2 tb Oil
1 Eggs
3/4 c Water
1/3 c Walnut pieces
Bring the water to boil. Add the cocoa and stir
until completely dissolved. Let cool to room
temperature. Add the cocoa and all remaining
ingredients except the nuts in the order suggested by
your bread machine manual and process on the basic
bread cycle according to the manufacturer's
directions. At the beeper (or at the end of the first
kneading in the Panasonic or National), add walnuts.
Bring all ingredients to room temperature and pour into
bakery, in order. Set "baking control" at 10 o'clock. Select
"white bread" and push Start.
In hot & humid weather, use 1/8 c less water.
Tested in DAK R2D2. Sylvia's comments:
Nutrition Information per serving: 111 calories, 3
grams fat, 13 milligrams cholesterol, 146 milligrams
sodium.
Posted on GEnie by SPARKIE on Jan 29, 1993
MM by Cathy Svitek
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator
of GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18088 Date: 03-26-94 10:09
From: Sylvia Steiger Read: Yes Replied: No
To: Debra Bouey Mark:
Subj: *CR* Rosenberg recipe 3/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: New Orleans French Market Beignets
Categories: Try it, Breadmaker
Yield: 30 servings
MMMMM-----------------BEST BREADMACHINE CB EVER----------------------
MMMMM---------------------------DOUGH--------------------------------
1/2 tb Yeast
1 3/4 c Flour, bread
1/2 ts Nutmeg, ground
1/2 ts Salt
2 tb Sugar
2 ea Eggs
3/4 c Milk
MMMMM--------------------------COATING-------------------------------
1/4 c Sugar, powdered
Bring all ingredients to room temperature. Pour dough ingredients
into bakery. Process on dough cycle.
When dough cycle ends, remove dough from machine. On floured surface
with floured rolling pin, roll dough out into 10"x12" rectangle. Cut
into 2"x2" squares. Place on greased trays, cover, and let rise 30
minutes, until doubled in size.
In wok or large saucepan, heat oil to 365 degrees for deep frying.
Fry 3-4 beignets at a time for 10-15 seconds on one side until
golden. Turn carefully and fry other side until lightly browned.
Drain quickly on crumpled brown paper bags or on several layers of
newspaper covered with a sheet of paper towel. To coat beignets,
shake a few at a time in paper bag with powdered sugar or 1/4 c
granulated sugar and 1 ts ground cinnamon.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005
MMMMM
>>> Continued to next message
* SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18089 Date: 03-26-94 10:09
From: Sylvia Steiger Read: Yes Replied: No
To: Debra Bouey Mark:
Subj: *CR* Rosenberg recipe 4/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Soutine's Rosemary Whole Wheat Abm
Categories: Try it, Breadmaker
Yield: 24 servings
MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
2 1/2 ts Yeast
3/4 c Flour, bread
2 2/3 c Whole wheat flour
3 Tb wheat bran
1 Tb dried rosemary
1/2 tb Salt
1/4 c Oil
1/4 c Honey
1 1/8 c Water
Bring all ingredients to room temperature and pour into
bakery, in order. Set "baking control" at 10 o'clock. Select
"white bread" and push Start.
In hot & humid weather, use 1/8 c less water.
Tested in DAK R2D2. Sylvia's comments:
Posted on GEnie Food & Wine RT by A.JENSEN2 [Ann] on Jan 15, 1993
MM by Cathy Svitek
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator
of GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18090 Date: 03-26-94 10:09
From: Sylvia Steiger Read: Yes Replied: No
To: Debra Bouey Mark:
Subj: *CR* Rosenberg recipe 5/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dilled Potato Bread Abm
Categories: Try it, Breadmaker
Yield: 24 servings
MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
1/2 tb Yeast
3 c Bread flour
3 tb Wheat germ
3 tb Powdered milk
1 1/2 tb Sugar
1/2 tb Dill seed
2 ts Salt
1 1/2 tb Oil
1 Eggs
1 1/4 c Water
Bring all ingredients to room temperature and pour into
bakery, in order. Set "baking control" at 10 o'clock. Select
"white bread" and push Start.
In hot & humid weather, use 1/8 c less water.
Leftover or just cooked and mashed potatoes give this bread a
soft texture and tangy, almost sourdough taste. The loaf is
very good with pot roast or roast beef, meat loaf, vegetable
soups, and chowders.
Tested in DAK R2D2. Sylvia's comments:
MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18091 Date: 03-26-94 10:09
From: Sylvia Steiger Read: Yes Replied: No
To: Debra Bouey Mark:
Subj: *CR* Rosenberg recipe 6/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Apple Onion Rye Abm
Categories: Try it, Breadmaker
Yield: 24 servings
MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
2 1/4 ts Yeast
1 7/8 c Bread flour
1 1/2 c Rye flour
1/3 c Cracked wheat
1 1/2 tb Sugar
1/2 tb Salt
1/2 tb Caraway seeds
2 Garlic cloves, crushed
1 md Onions; chopped
1 lg Apples; chopped
3 tb Butter
1/2 c Water
Bring all ingredients to room temperature and pour into
bakery, in order. Set "baking control" at 10 o'clock. Select
"white bread" and push Start.
In hot & humid weather, use 1/8 c less water.
This barely sweet, fruity rye tastes good with scrambled eggs
or in a turkey sandwich. For tea sandwiches, slice thin and
spread with cream cheese and toasted sliced almonds.
Tested in DAK R2D2. Sylvia's comments:
MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18092 Date: 03-26-94 10:09
From: Sylvia Steiger Read: Yes Replied: No
To: Debra Bouey Mark:
Subj: *CR* Rosenberg recipe 7/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Malted Rye Bread Abm
Categories: Try it, Breadmaker
Yield: 24 servings
MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
1 1/4 c Milk
1/2 tb Yeast
2 1/2 c Bread flour
1 c Rye flour
1/2 tb Salt
3/4 ts Cardamom, ground
1/4 c Oil
1 tb Barley malt syrup
1/3 c Honey
3 Eggs
Scald milk and let cool to room temperature.
Bring all ingredients to room temperature and pour into
bakery, in order. Set "baking control" at 10 o'clock. Select
"white bread" and push Start.
In hot & humid weather, use 1/8 c less water.
Since the flavor of this loaf is not too assertive, but the
texture is substantial, it is a good sandwich bread for spicy
meats, such as salami or pate, and ripe cheese. For early in
the day eating, toast and spread with orange marmalade or
apple butter.
Tested in DAK R2D2. Sylvia's comments:
MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
* SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18104 Date: 03-26-94 15:25
From: Linda Levin Read: Yes Replied: No
To: All Mark:
Subj: 1St Time Recipe Transfer
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I have just got through creating a whole bunch of recipes to lo-fat form
and have never tranferred one to a message. If I can get this one up
right I will send more shortly if anyone would like them.
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Stuffed Celery
Categories: Low-fat, Low-cal, Vegetables
Yield: 36
6 Celery Stalks, washed,leaves
Removed
1 c No-fat cottage cheese
2 t Lemon juice
1/2 t Low-salt Soy sauce
1 t Prepared mustard
1/2 c Chives
1 Clove garlice, minced
Place cottage cheese and all ingredients except celery in a blender.
Blend till smooth. Stuff celery with cheese mixture. Cut each stalk
into 6 individual pieces. Serve each with a toothpick. Makes 36
appetizers, or 6 servings of 6 each.
Per serving-Cholesterol (mg)-0
: Fat (grams) total-1, saturated 0
: Calories-36
MMMMM
by george I think I did it. Let me know if it is okay, Please! Thanks
Linda
* SLMR 2.1a * Here I sit, in a tizzy; all my favorite boards are busy!
-!-
! Origin: * Citylites * Ft Worth, TX * (817)249-5215 * (1:130/803)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 17882 Date: 03-24-94 08:15
From: Ed Schwing Read: Yes Replied: No
To: Pat Stockett Mark:
Subj: Amish Friendship Cake
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Thanks loads Pat for the recipe. I have a sourdough starter that
we have been using for years - just keep feeding the sucker every
4-5 days, and cranking out some great bread. I was hoping that
the subject recipe would allow me to use my starter; however,
after reading the recipe, it appears that I will need to start
from scratch with the recipe's starter. Oh well, that will be
another project. I will post when I try it out - if successful,
I will re-post the recipe. For your trouble, I am posting our
favorite chicken recipe - we have had this at least 5 times each
year since I ran across the recipe in a magazine in my
cardiologists office. Of course I rationalize every time we have
it! The story that goes with it is interesting too - and I
understand that it is a true story:
-Begin Recipe Export- QBook version 1.00.10 Beta
Title: Phoebe's Chicken Climax
Keywords: Chicken, Main Dish
2 Chicken Breasts
1 Egg
1 Glop of milk
Salt and Pepper
1/2 Cup Flour
Cornflakes
Olive Oil
3 Tbsp Margarine (or Butter)
Cheap White Wine
Oregano
Sweet Basil
1 Can Cream of Mushroom Soup
1 Paper Sack (for shaking up chicken)
1 Stool (for seeing over the stove)
Aunt Pearl writes: "Phoebe Berkhalter and her husband, Farley, are
little people. Walking into their house, with all their little furni-
ture that Farley makes out in his workshop, is like a bad carnival ride.
The little TV on the little handmade TV stand makes you feel like you're
in Alice in Wonderland. I couldn't sit in the little chairs they have,
so Phoebe served me this dish out on the front porch, where I felt less
dizzy. She makes a little of it for Farley every Friday night. Here
is the recipe in Phoebe's own words."
Kill one chicken and rip out its breast. Beat one egg lightly
with a glop of milk. Add salt and pepper to mixture, and set
aside. Wash off them breasts, throw 'em in a sack with flour,
and I throw in four handfuls of crushed-up cornflakes. (that's
probably one handful for big people.) Shake 'em up good in the
sack, but close it first.
Heat 1/4 inch of olive oil in a medium skillet over a medium flame
until a water drop thrown in sizzles right off. Take them breasts
out of the sack, dip 'em in the egg mixture, and drop 'em in the
skillet. Brown both sides. Remove breasts from skillet, pour off
the oil, wipe out the pan, turn burner down real low, add about 3
tablespoons of margarine to skillet, and put breasts back in. Pour
some cheap white wine over them breasts; season with lots of oregano
and sweet basil.
Put a lid on the skillet, then leave it simmering for 15 minutes or
so while you read the funny papers. Spoon in cream of mushroom soup
on top of them breasts, add some more oregano and basil, and replace
the lid. Continue simmering for another 20 minutes. Eat them breasts
with the mushroom goop in the pan spread over them.
From Aunt Pearl's Cookbook: A Man's Cooking, by Joe Sears
(We have had this several times, and it was terrific!!! In addition
to the adjustments which we made to the basic recipe, as shown below,
we served it over white steamed rice. We made these changes: Instead
of putting the crushed corn flakes in the paper sack with the flour,
I just added the salt and pepper to the flour. I crushed the corn
flakes and put them in a separate bowl. I first placed the chicken
breasts in the bag, shook it well, then into the egg substi-
tute (which we used instead of real eggs), and then into the
bowl with the crushed corn flakes. Then, as Phoebe would say,
"drop 'em in the skillet". I used about 4 to 5 ounces of white wine.
We prepared two whole breasts, skinned and de-boned. For the two of
us, we only ate one breast, one-half each. We had steamed rice and
steamed mixed vegetables with the chicken. Please enjoy, and don't
skimp on the oregano and basil.)
-End Recipe Export-
Thanks again, enjoy, and God Bless!
... STUPIDITY is NOT a HANDICAP! Park elsewhere!
-!- PPoint 1.80
! Origin: Ed's Little Orchid Barn (1:387/800.9)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18063 Date: 03-24-94 06:17
From: Pat Stockett Read: Yes Replied: No
To: Jim Luce Sr Mark:
Subj: Braised Wild Goose CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Jim!
JLS>I am looking for somewhat easy recipes for Canadian Goose breast,
>venison roast & stews.
I'd think you could use this recipe with a little adjustment. It's the
only one I have. -Pat
-Begin Recipe Export-
Title: Braised Wild Goose or turkey
Keywords: game, goose, turkey
Clean the bird and stuff it, if desired. Truss to hold the legs and
wings close to the body and cover with slices of fat salt pork. Roast
in a hot oven until the bird is well browned. Remove the fat from the
roasting pan and add 1 onion and 1 carrot, both sliced, 2 or 3 sprigs of
parsley, 1 stalk of celery, 1 bay leaf, a little thyme, and 1 quart
stock or consomme. Cover the pan and continue cooking, basting often,
for 2 to 3 hours, or until the bird is tender. Strain the gravy and
thicken with 1 Tbsp. arrowroot or cornstarch mixed with 2 Tbsp. cold
water. Serve with cranberry sauce or applesauce and wild rice or corn
fritters.
From: The Gourmet Cookbook Vol.I
Shared By: Pat Stockett
-End Recipe Export-
* QMPro 1.0 90-8356 * New Jersey, The Garden State.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 17980 Date: 03-25-94 11:05
From: Kathy Pitts Read: Yes Replied: No
To: Brian Oswald Mark:
Subj: BREAKFAST
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from BRIAN OSWALD just crossed my desk:
BO> Newbie rolling through so watch those toes!
Welcome aboard, Brian.
BO> Anyway, What I am looking for is a few ideas for breakfasts that
BO> are not to complex and do not take more that a hour to prepare.
Here, have a breakfast taco (no real recipe, as these can be varied
almost endlessly, but they're quick and a Texas classic
For each person, you will need:
2 eggs (beaten)
2 strips bacon, 2 Tbsp. diced ham, OR a couple of small link sausages,
chopped
a handful of frozen hash brown potatoes
2 flour tortillas
Cook the bacon, ham or sausage until done to your liking. Remove from
the pan, and keep warm. If you used the bacon, dice it. Fry the
potatoes in the fat left in the pan (you may need to add a little
butter). When the potatoes are brown, add the sausage and beaten eggs
to the pan, and continue cooking until the eggs are set.
Serve inside warm flour tortillas, with a side of hot sauce and refried
beans.
Kathy in
Bryan, TX
... Texas 7-course meal -- a bowl of chili and a six-pack.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 18032 Date: 03-25-94 14:20
From: Bill Leaming Read: Yes Replied: No
To: Brian Oswald Mark:
Subj: Breakfast - Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Brian, Heres a very good recipe that is not to hard to make - actually, its
prepared the night before so in the morning, just bake for an hour.
Breakfast Loaf
Serves 6
16 slices bread, crusts removed
8 canadian bacon OR ham slices
8 Slices cheddar cheese
6 eggs
1/4 Cup green peppers, diced
1/4 Cup onion, chopped
1/2 Tsp. Dry mustard
3 Cups Milk
Butter 9x13" cake pan. Place 8 slices of bread (crusts removed) to fin flat
in pan. Place slice of ham/canadian bacon on bread. Put slice of cheddar
cheese on meat. Put 8 remaining slices of bread over next.
Mix eggs, green peppers, onion, dry mustard and pour over top of bread.
Pour 3 cups milk over all and refregerate over-night.
To cook, melt 1/4 cup butter and pour over all. Bake at 325 degrees F. for
1 hour.
Enjoy!
Bill
... Honesty, Love, and Unity are OUR Family Values!
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 17936 Date: 03-23-94 06:10
From: Pat Stockett Read: Yes Replied: No
To: Helen Peagram Mark:
Subj: Bunny Salad CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export-
Title: Bunny Salad
Keywords: salad, kids, pear
1 chilled pear half
2 raisins
1 red cinnamon candy
2 blanched almonds
cottage cheese ball
Place crisp lettuce leaf on plate. On top of it, place pear upside
down. Make bunny, using narrow end for face. Two raisins for the eyes,
1 red cinnamon candy for the nose and 2 blanched almonds for the ears.
The cottage cheese ball makes the tail.
From: Betty Crocker's Cook Book for Boys and Girls
Shared By: Pat Stockett
-End Recipe Export-
-Begin Recipe Export-
Title: Pigs in Blankets
Keywords: kids, hot dogs, bisquick
Heat oven to 450 F. Make rolled biscuits as directed on Bisquick
package. Roll dough about 1/4 inch thick into rectangular shape. Cut
into 4 x 3 inch oblongs. Wrap each oblong around a weiner, letting ends
of wiener peep out. Bake 15 minutes. Serve hot. Makes 12.
From: Betty Crockers Cook Book for Boys and Girls
Shared By: Pat Stockett
-End Recipe Export-
* QMPro 1.0 90-8356 * New Jersey, The Garden State.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20805 Date: 04-16-94 21:55
From: Wesley Pitts Read: Yes Replied: No
To: Les Brown Mark:
Subj: Scalloped Potatoes *CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from Les Brown just crossed my desk:
LB> @SUBJECT:Wanted - Scalloped Potatoes
LB> N Hey, does anyone have the recipe for scalloped potatoes???
Hi, Les --
This is a pretty basic recipe, but it'll get you on the right track...
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cheddary Scalloped Potatoes
Categories: Vegetables, Go-withs
Yield: 4 servings
2 tb Margarine
1 ea Small onion, diced
1 cn Broccoli cheese soup
1/2 c Milk
1/4 ts Pepper
3 1/2 c Potatoes, cooked and sliced
1. In skillet over medium heat, in hot margarine, cook onion until
tender.
2. Stir in soup, milk, and pepper. Heat to boiling. Add potatoes.
Reduce heat to low. Cover; simmer 5 min. or until hot and
bubbling, stirring occasionally. Garnish with sage if desired.
For cheesier flavor, add 1/4 c. shredded Cheddar cheese with soup.
MMMMM
-=wp=-
_
_| ~-.
\, *_} <-- Deep in the Heart of Texas
\)
Bryan, TX
... Always brush your teeth before you put your tie on.
-!- Pocat's Den BBS...
! Origin: Pocat's Den BBS (409)268-0286 (1:117/142)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20944 Date: 04-17-94 06:19
From: Pat Stockett Read: Yes Replied: No
To: Les Brown Mark:
Subj: Scalloped Spuds CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Les!
LB>*@SUBJECT:Wanted - Scalloped Potatoes
I haven't tried this one, but I really like the idea of the thyme in it.
-Begin Recipe Export-
Title: Eileen Brennan's Scalloped Spuds
Keywords: potatoes, scalloped
1-1/2 lbs potatoes
1-1/2 cups milk
2 Tbsp. butter
1 tsp. salt
freshly ground pepper to taste
1 clove garlic, pressed
1/4 tsp. thyme
1 Cup Monterey Jack cheese, grated
Peel and pare potatoes into thin slices lengthwise, 1/8 inch thick.
Combine all the ingredients except cheese in a saucepan. Bring to a
boil; simmer 15 minutes, stirring often. Transfer to a well-greased
1-1/2 quart baking dish and sprinkle with the cheese. Bake in preheated
350 degree oven about 30 minutes, or until the potatoes are tender and
the cheese is bubbly and browned. Serves 6
From: Enquirer Celebrity Cookbook
Shared By: Pat Stockett
-End Recipe Export-
* QMPro 1.0 90-8356 * New Jersey, The Garden State.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20861 Date: 04-16-94 21:34
From: Blanche Nonken Read: Yes Replied: No
To: Tim Taylor Mark:
Subj: STRAWBERRY JELLY RECIPE N
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
TT> Hello all. I am interested in getting a recipe for
TT> Strawberry Jelly. As the stores only have Strawberry
TT> preserves or strawberry jam. I would really be
TT> thankfull to anyone that could upload this recipe.
TT> Thanks!
This is from a book called "Keeping The Harvest" by Nancy Chioffi & Gretchen
Mead.
Strawberry Jelly (with liquid pectin)
1. Crush 2 1/2 quarts of washed, hulled ripe strawberries.
2. Put pulp into jelly bag or damp cheesecloth and allow juice to drip
through. For clearer jelly, drip, don't squeeze, through cheesecloth a
second time.
3. Measure 3 3/4 cups juice into large saucepan. Add 1/4 cup lemon juice
and 7 1/2 cups sugar. Place over high heat and bring to a boil,
stirring constantly. Stir in 1 bottle liquid pectin (Certo is the brand
specified), bring to a full rolling boil, and boil hard for 1 minute,
stirring constantly.
4. Remove from heat and skim off all foam with a metal spoon. 5. Pour quickly
into hot, sterilized jelly glasses, leaving 1/4 inch
headroom. Wipe rims clean.
6. Adjust lids and process in a boiling water bath for 5 minutes to insure
a good seal. Set upright, away from drafts, to cool.
If you're interested in jellies, jams, preserves and canning there's only two
books you need. The one I named above, and The Ball Blue Book. You can order
it for $3.50 or so, along with canning supplies, with the order form in any box
of Ball mason jars.
*Tagline 1.4c*
** I am... I say... I'm Foghorn of Borg. Now pay attention there, son!
** You're about to be assimilated! Absorbed, that is.
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! Origin: Wyndow Into Reality - Wyndmoor, Pa. (215)242-8436 (1:273/715)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20799 Date: 04-16-94 19:36
From: Wesley Pitts Read: Yes Replied: No
To: Nancy Wallace Mark:
Subj: Tamale Pie *CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from Nancy Wallace just crossed my desk:
NW> I used to have a recipe for something called Tamale Pie
Hi, Nancy...as an ex-Baltimoron, always willing to help another
Baltimoron...
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: SWMBO's Tamale Pie
Categories: Main dish
Yield: 4 servings
1 lb Lean chuck or round steak
5 ea Cloves garlic, divided
1 ea 14 1/2 oz cn beef broth
2 tb Bacon fat
1 ea Small onion, chopped
1/2 ea Sweet green pepper, chopped
3 tb Chili powder, or to taste
1 tb Ground cumin
1/2 tb Dried oregano
1 c Canned tomatoes
1/2 c Canned or frozen corn
1 x 12-14 Pitted black olives
Place beef in a saucepan with 2 whole cloves garlic. Add 1/2 of the
beef broth and enough water to cover. Simmer until beef is very
tender, about 2 hours. Remove beef from broth, reserving broth.
With a fork or your fingers, finely shred beef.
In another saucepan, melt bacon fat. Add onion, garlic, and green
pepper and saute until tender but not brown. Add chili powder,
cumin, and oregano and saute briefly. Add tomatoes, shredded beef,
corn, and olives. Allow to simmer over very low heat 15 - 20 minutes.
If mixture seems too thick, add a few tablespoons cooking broth from
the meat. Correct seasoning.
FOR THE CRUST:
1 c Cornmeal
2 tsp Bacon fat
2 1/2 c Beef broth plus cooking liquid from beef
Salt to taste
Place cornmeal, reserved beef broth, plus enough cooking liquid from
beef to total 2 1/2 cups, in a heavy saucepan. Add bacon fat, and
salt to taste. Bring to a boil, stirring constantly. Reduce heat
and continue cooking, stirring constantly, until mixture is
thickened. Allow cornmeal mixture to cool slightly. Butter a 5 to 6
cup baking dish. Line the baking dish with about 2/3 of the cornmeal
mixture. Add filling. Cover filling with remaining cornmeal
mixture. Dot the top with butter and bake in a pre-heated 400 degree
oven until the top is nicely browned, 40 - 45 minutes.
From the Kitchen of Kathy Pitts
MMMMM
-=wp=-
_
_| ~-.
\, *_} <-- Deep in the Heart of Texas
\)
Bryan, TX
... If folks from Baltimore are "Baltimorons", what are folks from Tampa?
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20779 Date: 04-17-94 19:29
From: Dale Shipp Read: Yes Replied: No
To: Cheryl Jones Mark:
Subj: Velveeta CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 13 Apr 94 16:46:30, Cheryl Jones <=-
-=> spoke to hi about mac and cheese <=-
Hello Cheryl
Maybe this is close to the one you are looking for: Most every other
mac/cheese that I can seem to find has cheddar or assorted cheese
mixtures in it.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: CONFETTI MAC'N CHEESE
Categories: Pasta, Cheese/eggs
Yield: 6 servings
1/4 c Chopped onion
1/4 c Chopped green pepper
2 tb Margarine or butter
1 lb Pasteurized process cheese
- spread, cubed
1/2 c Milk
2 c (7 oz) elbow macaroni,
- cooked, drained
Saute vegetables in margarine until tender. Reduce heat to low.
Add process cheese spread and milk; stir until process cheese spread
is melted. Stir in macaroni. Spoon into 2 quart casserole. Bake
at 350 for 15 minutes. Sprinkle with parmesan cheese if desired.
Preparation time: 15 minutes Baking time: 15 minutes
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
... Shipwrecked on Hesperus in Maryland. 18:29:27 17 Apr 94
-!- Blue Wave/Max v2.12
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21300 Date: 04-21-94 02:37
From: Jeff Duke Read: Yes Replied: No
To: All Mark:
Subj: *CR* Mexican
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Don't remember if I posted this one or not...
I may not post a lot of recipes (don't have that many, either) but when I do
post them, it's normally something that I would personally vouch for. This
one, in particular, I think you'll enjoy. If you like tacos, burritos or that
sort of Mexican food, I think you will like this as much as my friends and
family have.
Believe it or not, this recipe was something I dreamed. Long story, but the
next day I went into the kitchen and made this one up from what I remembered of
the dream, and it turned out to be the very best darn taco meat seasoning I've
ever had. Sorry, Lawry's, but we'll be disinvesting our stock in your brand of
Taco Seasoning! Sorry, Taco Bell and Taco Bueno, but we'll never darken your
drive-thru again! <g> Well, okay, I *do* still like their nachos' cheese
sauce better than the store-bought....
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Jeff's Taco Meat Seasoning
Categories: Mexican, Personal, Meats
Servings: 4
2 lb Ground beef
1 tb Ground cumin
1/4 ts Salt
1/4 ts Black Pepper
1/4 ts Cayenne Pepper (optional)
1 ts Ground Paprika
1/2 ts Onion salt
1/2 ts Ground Oregano
1 ts Chili Powder
1/2 ts Garlic Powder
Mix all dry spices together well, and mix into uncooked meat by hand. Heat
spiced meat in frying pan over medium high heat until just brown, lower
heat and simmer in juices until nearly dry.
Spoon into heated taco shells or flour tortillas, top with grated cheddar
cheese, sour cream, tomato bits, lettuce strips, taco sauce or other
toppings.
Enjoy! - Jeff Duke
MMMMM
-!- FMail 0.96â
! Origin: The LightSpeed Chronicle BBS (817) 696-2231 (1:3805/25)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21464 Date: 04-21-94 03:59
From: Sallie Krebs Read: Yes Replied: No
To: Catherine Vanicek Mark:
Subj: Albondigas Soup
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
On 04-10-94 21:45 Catherine Vanicek said to Karen Mintzias
KM> Title: SOPA DE ALBONDIGAS
CV> Ooo, thanks, Karen! I'll try the recipe out this coming week.
Here's one more variation:
-Begin Recipe Export-
Title: Albondigas Soup
Keywords: Yes, Soups, Albondigas
Servings: 4-6
Source: Yes, You May Have the Recipe by Maria Baker.
ISBN# 0-9620102-0-0
BROTH:
1 Tbsp butter
2 clove garlic, crushed
1 green chili, chopped
1 bunch green onions, including tops, sliced
2 qt water
1 can beef bouillon
MEATBALLS:
1 1/2 lb ground chuck
2 clove garlic, chopped fine
2 fresh tomatoes, chopped
2 eggs
1 tsp salt
pepper to taste
1 Tbsp flour (Masa Harina preferred)
1 cup cooked rice (add 1/2 cup to meatball mixture and
1/2 cup to broth)
several fresh mint leaves, chopped
BROTH:
Saute ingredients slightly in butter in large Dutch oven. Add
water and beef bouillon. Simmer 15 minutes.
MEATBALLS:
Mix ingredients together gently. Make tiny balls from meat mixture and
add to broth with mint. Let simmer 20 minutes or so.
Recipe notes: A delicious Mexican meatball soup- prepared by a Mexican
lady from Phoenix, AZ, who could not speak English. She never measured
any of the ingredients and believe me, I was very busy following her
around the kitchen trying to write down the recipe as she was chopping,
mashing, stirring and tossing ingredients into a pot. What fun and what
a tasty recipe this is.
-End Recipe Export-
... The one who dies with the most kitchen gadgets wins
___ Blue Wave/QWK v2.12 OS/2
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21377 Date: 04-21-94 19:39
From: Dale Shipp Read: Yes Replied: No
To: Marlina Maloney Mark:
Subj: Ambrosia CR4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Marlina
Ambrosia seems to take on a different character depending on what
part of the country you live or are from. Here are a few to add to
your tease your taste buds(G) I grew up in Fla, and the first
version is what my mom would make. My wife grew up in Wisconsin and
the third version is close to what was served in her neighborhood.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Ambrosia 1
Categories: Salads, Fruit
Yield: 4 servings
3 lg Seedless oranges
3 md Bananas
1/2 pk Flaked coconut
3 tb Orange juice
1/2 c Sugar
Peel oranges and bananas. Section oranges over bowl (to catch extra
juice), slice bananas into quarter inch slices. Mix with the coconut,
orange juice and sugar. Refrigerate before serving.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Ambrosia 2
Categories: Fruit, Salads
Yield: 4 servings
MMMMM---------------------------SALAD--------------------------------
11 oz Can mandarin orange segments
-drained
1 md Apple, chopped
2 md Bananas; sliced
1/3 c Sugar rolled dates cut up
MMMMM----------------------PIQUANT DRESSING---------------------------
1/2 c French dressing
2 tb Sugar
1/2 ts Celery seed
1/2 ts Grated onion
1 Garlic clove -split - then
-later removed
For Piquant Dressing-
Mix all ingredients except garlic. Cut clove of garlic crosswise into
halves, let stand in dressing one hour, then remove garlic.
For Salad-
Toss orange segments, apple, bananas, dates and piquant dressing.
Spoon into lettuce cups; sprinkle with coconut.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Dump Fruit Salad
Categories: Salads, Fruit, Dairy, Boat
Yield: 6 servings
1 c Mandarin oranges, drained
1 c Pineapple chunks, drained
1 c Flaked coconut
2 c Miniature marshmallows
1 c Sour cream (high quality)
1 tb Sugar
6 Maraschino cherries for the
Garnish (optional)
Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl.
Fold in the sour cream and marshmallows. Transfer to decorative
serving bowl, cover with plastic wrap and refrigerate up to 24 hours.
Right before serving you could garnish with a few maraschino cherries
placed on the top of the salad.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Ambrosia Tapioca
Categories: Fruit, Salads
Yield: 6 servings
1/2 c Sugar
1/4 c Quick cooking tapioca
ds Salt
2 1/2 c Orange juice
1 c Orange sections
1/4 c Cut up dates
1/4 c Flaked coconut
Mix sugar, tapioca, salt and orange juice in 2 quart saucepan. Let
stand five minutes. Heat to boiling over medium heat, stirring
constantly. Cool slightly, stir in orange sections and dates.
Refrigerate at least one hour. Spoon tapioca into dessert dishes;
sprinkle with coconut.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
... Shipwrecked on Hesperus in Maryland. 15:44:29 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21314 Date: 04-18-94 23:22
From: Frank Skelly Read: Yes Replied: No
To: Marlina Maloney Mark:
Subj: Ambrosia Recipes 1/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had
MM>a hamkering for it for some unknown reason and it's been about 20 years
MM>since I saw a recipe. Help! My taste buds are pleading with y'all!
Hope one of these fills the bill, Marlina! There are three total.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Peach Ambrosia
Categories: Desserts, Low-fat
Yield: 4 servings
1 pk Unflavored gelatin
1/4 c Cold water
1/2 c Skim milk
2 pk Low-cal vanilla shake mix
1 ts Vanilla
6 Ice cubes
2 Medium peaches; peel,chop
1/2 c Coconut
In a saucepan, sprinkle gelatin over water and let stand for 1 minute.
Stir over low heat until gelatin is dissolved. In blender, mix milk,
shake mix, vanilla and gelatin mixture for 30 seconds at low speed,
adding ice cubes one at a time. Blend at high speed until mixture
thickens. Transfer to a bowl and fold in peaches. Spoon into dishes
and sprinkle with coconut. Chill for 1 hour and serve. NUTRITION
INFORMATION PER SERVING:
112 CALORIES 58% CARBOHYDRATES 20% PROTEIN 22% FAT
*****SHAPE MAGAZINE 3/92*****
Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ VViirruuss?? WWhhaatt VViirruuss??
-!- WM v3.10/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21315 Date: 04-18-94 23:24
From: Frank Skelly Read: Yes Replied: No
To: Marlina Maloney Mark:
Subj: Ambrosia Recipes 2/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had
MM>a hamkering for it for some unknown reason and it's been about 20 years
MM>since I saw a recipe. Help! My taste buds are pleading with y'all!
Number two of three.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Fresh Fruit Ambrosia
Categories: Diabetic, Vegetarian, Vegan
Yield: 6 servings
1/4 c Orange Juice
1/2 c Club Soda
1 md Banana, peeled
3 c Fresh Fruit Pieces (such as
Cantaloupe, grapes,
Pineapple, apple, pear,
Nectarine, plum, honeydew
Melon, blueberries,
Strawberries)
1/2 ts Ground Nutmeg
1/4 ts Ground Cardamom
1 tb Sweetened Coconut (flaked
Or shredded), toasted
Combine the orange juice, club soda, and banana in a blender and puree
until smooth. Pour over the fresh fruit mixture. Sprinkle with the
nutmeg and cardamom. Cover and refrigerate until ready to serve.
Sprinkle on the coconut and serve immediately.
Serves 6 1/2-cup servings
One Serving = Calories: 81 Carbohydrates: 20 Protein: 1 Fat: 1
Sodium: 1 Potassium: 278 Cholesterol: 0
Exchange Value: 1-1/2 Fruit Exchanges
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ Democracy is NOT a spectator sport!
-!- WM v3.10/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21316 Date: 04-18-94 23:25
From: Frank Skelly Read: Yes Replied: No
To: Marlina Maloney Mark:
Subj: Ambrosia Recipes 3/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had
MM>a hamkering for it for some unknown reason and it's been about 20 years
MM>since I saw a recipe. Help! My taste buds are pleading with y'all!
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Banana Ambrosia
Categories: Beverages, Fruits, Microwave
Yield: 6 servings
3 T Butter or margarine
6 lg Ripe bananas, peeled and
-quartered lengthwise
1 Orange, Juice of
1 Orange peeled,pitted & diced
3 T Brown sugar, firmly packed
1/2 c Shredded coconut
1. Melt butter or margarine in a shallow, heat-resistant, non-
metallic baking dish in Microwave Oven 30 seconds. 2. Place bananas
in baking dish and coat well with butter or margarine. 3. In a small
bowl, combine the orange juice and pieces and brown sugar until well
blended. Spoon over bananas. 4. Heat, uncovered, in Microwave Oven 4
minutes or until bananas are soft and glazed. 5. Just before serving,
sprinkle with coconut. Serve either hot or cold.
From _The New Deluxe Sharp Microwave Oven Cookbook_
Date: 1994-01-2
Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ He who dies with the most TAGLINES wins!
-!- WM v3.10/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21419 Date: 04-20-94 22:24
From: Jr Byers Read: Yes Replied: No
To: Marlina Maloney Mark:
Subj: Ambrosia Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MM>I've seen in this echo I have yet to come across a recipe for
MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had
Marlina, hope these help, it's all that's listed in my program.
J.R.
Title: Banana Ambrosia
Categories: Beverages, Fruits, Microwave
Servings: 6
3 tb Butter or margarine 1 Orange peeled,pitted & dice
6 lg Ripe bananas, peeled and 3 tb Brown sugar, firmly packed
-quartered lengthwise 1/2 c Shredded coconut
1 Orange, Juice of
1. Melt butter or margarine in a shallow, heat-resistant, non- metallic
baking dish in Microwave Oven 30 seconds. 2. Place bananas in baking dish
and coat well with butter or mar- garine. 3. In a small bowl, combine the
orange juice and pieces and brown sugar until well blended. Spoon over
bananas. 4. Heat, uncovered, in Microwave Oven 4 minutes or until bananas
are soft and glazed. 5. Just before serving, sprinkle with coconut. Serve
either hot or cold.
From _The New Deluxe Sharp Microwave Oven Cookbook_
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Iced Ambrosia Drops
Categories: Christmas, Cookies, Fruits, Gifts
Servings: 1
-Keywords: Christmas, 1/2 ts Salt
-Cookies, Fruits, Gifts 1/2 ts Cinnamon; Ground
1/2 c Butter Or Regular Margarine 1/2 ts Cloves; Ground
1/2 c Brown Sugar; Firmly Packed 1/2 c Raisins
2 Eggs; Lg 1/2 c Mixed Candied Fruits
1 1/4 c Unbleached Flour; Sifted 1/2 c Dates; Chopped
1/2 ts Baking Powder 1/2 c Walnuts; Coarsely Chopped
-------------------------------VANILLA ICING-------------------------------
1 c Confectioners' Sugar 1/2 ts Vanilla
1 tb Milk
Cream the butter and brown sugar together in a medium mixing bowl, using an
electric mixer on medium speed, until light and fluffy. Add the eggs, one
at a time, beating well after each addition. Sift the flour, baking
powder, salt, cinnamon and cloves together. Gradually stir into the
creamed mixture. Stir in the raisins, candied fruit, dates and walnuts.
Drop the mixture by teaspoonfuls, about 2-inches apart, on greased baking
sheets. Bake in a preheated 375 degree F. oven for 8 to 10 minutes or
until golden brown. Remove from the baking sheets and cool on wire racks.
Frost with Vanilla Icing when completely cool. Makes 3 dozen. VANILLA
ICING: Combine all of the ingredients in a small mixing bowl and beat until
smooth.
From: Sandee Eveland Date: 10-11-93
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
-!-
þ SLMR 2.1a þ We all live in a yellow subroutine.
-!- WM v3.10/93-1203
! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21445 Date: 04-21-94 19:53
From: Karen Mintzias Read: Yes Replied: No
To: Marlina Maloney Mark:
Subj: Ambrosia Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 20, 1994, Marlina Maloney wrote to Karen Mintzias:
MM> Snagged the echo before I snagged the file. :) Tho I was
MM> only able to find v7.03 locallly. :( I'm hoping it will
MM> be on the next Night Owl CD (v12) so I don't have to do a
MM> LD FREQ for it. I'm trying to keep my LD calls to a
MM> minimum.
You'll be old and grey before it shows up on its own. I'll send it over as
soon as you're back to normal status in the Nodelist. Start holdin' those tics
for me, ok?
MM> ! Origin: LNWNY - Crafting File Distribution
MM> Consultant/Originator (1:260/129)
Interesting. :)
Karen
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: ARROZ DULCE (SWEET RICE)
Categories: Desserts
Yield: 10 servings
1 c Rice
1/2 c Raisins
1 1/2 Cinnamon sticks
1 c Sugar
1 tb Grated gingerroot
1 c Canned coconut cream
2 c Milk
1/2 ts Vanilla
1/4 c Unsalted butter
Ground cinnamon
Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water
to boil in large saucepan. Drain rice and raisins and add to boiling
water with cinnamon sticks and 1/4 cup sugar. Cook over low heat
until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes,
strain and blend liquid with remaining 3/4 cup sugar, coconut cream,
milk and vanilla. Add this mixture with butter to rice. Cover and
cook over low heat until milk is absorbed, stirring every 5 to 10
minutes. Spoon into serving dish or individual custard cups, sprinkle
with cinnamon and chill.
(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#: 21312 Date: 04-18-94 23:04
From: Frank Skelly Read: Yes Replied: No
To: Fran Mcgee Mark:
Subj: angel food cake 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
FM>Is angel food cake the one that is white and kinda spongey??? Anyway,
FM>whichever one is white, sweet and spongey, could someone please post me
FM>a recipe?
Well, here's the cake. Easy and good. See the following message for
something a little special to do with it. <G>
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Angel Food Cake
Categories: Cakes
Yield: 1 servings
1 1/2 c Cake flour
1/2 ts Salt
1 1/2 ts Cream of tartar
2 c Sugar
1 1/2 c Egg whites
1 1/2 ts Vanilla
1 ts Almond flavoring
Stir flour once, then measure and set aside until ready to use.
Measure sugar and divide into two portions. Add 1/2 the sugar to the
flour and sift the two ingredients together 4 times. Sift the
remaining sugar 4 times. Do all this before starting to beat the egg
whites. It is convenient to place the sugar and flour mixture on
waxed paper until ready to use. Add the salt to egg whites, beat
until foamy, add the cream of tartar, then continue beating until
stiff, but not dry. Then add 1/2 the sugar to the egg whites, 2 tbsp.
at a time. Beat on low speed with electric mixer to do this. Add the
flavoring. Using a hand wire whisk, fold in flour and sugar mixture,
add it to egg white mixture, 2 tbsp at a time. Fold in with slow,
careful strokes. Pour into 4 1/2 x 10" tube pan. Cut down through
cake batter with case knife to remove any large air bubbles. Bake in
preheated 325 degree oven for about 65 minutes. When removed from
pan, invert pan on wire cake cooler rack until cold, then carefully,
remove from pan.
Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ First pull up - Then pull down.
-!- WM v3.10/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21313 Date: 04-18-94 23:06
From: Frank Skelly Read: Yes Replied: No
To: Fran Mcgee Mark:
Subj: angel food cake 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
FM>Is angel food cake the one that is white and kinda spongey??? Anyway,
FM>whichever one is white, sweet and spongey, could someone please post me
FM>a recipe?
Here's something special for a barbeque dessert.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Grilled Angel Food Cake with Nectarines & Blueberries
Categories: Desserts, Vegetarian, Italian, Cakes, Barbeque
Yield: 6 servings
6 Ripe nectarines
3 tb Powdered sugar
Grated zest of 1 lemon
Juice of 1/2 a lemon
6 sl Angel food cake
1 pt Fresh blueberries
Prepare grill & cover to build an intense heat. Remove nectarine
pits & slice each one into 6 slices. Combine sugar, zest, lemon
juice in a small bowl. Place 6 nectarine slices on a skewer & place
on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for
another 7 minutes.
When fruit is just about done, toast cake slices on a cooler part of
the grill, turning once. Serve toasted cake with grilled nectarines
& handfuls of blueberries.
284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g
Fiber.
VT July, 1993 Converted by MMCONV vers. 1.20
Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ Windows doesn't kill you, it's the glass when it crashes.
-!- WM v3.10/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21368 Date: 04-21-94 11:48
From: Dale Shipp Read: Yes Replied: No
To: Fran Mcgee Mark:
Subj: Angel Food Cake CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 13 Apr 94 20:27:00, Fran Mcgee <=-
-=> spoke to All about angel food cake??? <=-
FM> Is angel food cake the one that is white and kinda spongey???
FM> Anyway, whichever one is white, sweet and spongey, could someone please
FM> post me a recipe?
My mother had excellent results when she baked an angel food cake. I
have never attempted it (chicken I guess) Note the second recipe has
a trouble shooting guide just in case the cake does not turn out
exactly perfect the first time.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Angel Food Cake
Categories: Dessert, Cake
Yield: 1 cake
1 1/2 c Sugar
1 c Plus 3 tb cake flour
1 1/2 c Egg whites
1/4 ts Salt
1 1/4 ts Cream of tartar
1 1/4 ts Vanilla
1/2 ts Almond flavoring
Sift the sugar four times and put in a bowl. Sift the cake flour four
times and put in a separate bowl. Beat the egg whites slightly. Add
the salt and cream of tartar. Beat until the whites stand in peaks
but are still glossy - not dry. Fold in the sugar one tablespoons at
a time. Add the vanilla and almond flavoring. Now fold in the
flour, sifting a little at a time over the batter and folding it in
evenly. When all the flour is in, pour the batter into an ungreased
angel food cake pan, 10 inches wide and 4 1/2 inches deep. With a
spatula cut down through the batter all the way around to remove any
air bubbles. Bake in slow oven (300 degrees) for 65 minutes. Test
for doneness with you finger lightly on top. If fingerprint remains,
the cake needs a little more baking. Remove from oven turn upside
down on a cake rack or put a bottle in the hole to hold the cake
carefully while it cools and leave for an hour; then loosen with
spatula and the cake will come out.
Serves 10 to 12
LHJ Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Angel Cake Supreme
Categories: Dessert, Cake
Yield: 1 cake
1 c Sifted cake flour
1 1/4 c Confectioners sugar
-shifted
1 1/2 c Egg whites (12 eggs)
1 1/2 ts Cream of tartar
1/4 ts Salt
1 1/2 ts Vanilla
1/4 ts Almond extract
1 c Sugar
Sift flour and confectioners sugar three times. Beat egg whites and
cream of tartar, salt, vanilla and almond extract till stiff enough
to hold up in soft peaks, but still moist and glossy. Beat in the
granulated sugar, two tablespoons at a time, continuing to beat until
meringue holds stiff peaks. Sift about 1/4 of the flour mixture over
whites; fold in lightly with down up and over motion, turning bowl.
Fold in remaining flour by fourths. Bake in an ungreased 10 inch
tube pan in moderate oven (375) about 30 minutes or until done.
Invert pan, cool thoroughly.
TROUBLE SHOOTING:
Tough Cake: too hot an oven, not enough sugar, over mixing
Course Texture: Underbeaten egg whites, insufficient blending of
ingredients; too slow an oven
Cracks in Crust: Overbeaten egg whites; too much sugar; too hot an
oven Sticky Crust: Too much sugar; underbaking
Undersized Cake: Underbeaten, overbeaten whites; Overmixing; too
large
a pan; too hot an oven
BH&G Dessert Book
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
... Shipwrecked on Hesperus in Maryland. 10:48:21 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21341 Date: 04-18-94 09:14
From: Sherree Johansson Read: Yes Replied: No
To: Jerry Rainko Mark:
Subj: Baklava recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi there Jerry,
JR> Anyone have a good baklava recipe? I am interested in something on the
Here are a couple, hope they suit :)
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Baklava
Keywords: dessert, pastry, greek, 131, s
Vogue Jan 92
FILLING:
walnuts chopped finely 400 gm
sugar 1 cup
rosewater 1/4 cup
orange flower water 3 tbsps
cinnamon 1/4 tsp
PASTRY:
filo pastry 1 pkt
melted ghee 1/2 cup
SYRUP:
sugar 3 cups
water 1.1/2 cups
orange flower water 3 drops
lemon juice 1 tsp
To make the filling: combine all the ingredients.
To make the baklava: remove the pastry from the package and unfold to
reveal flat sheets. Cut the sheets in half and place the pastry between 2
barely damp tea towels to prevent it from drying out.
Take one half sheet of pastry at a time and place it on a workbench. Brush
the pastry sparingly with melted ghee, fold it in half lengthwise and brush
again. Place 1 tbsp of the filling at one short edge of the pastry, fold
in the sides to enclose the filling and roll up in a finger shape. Repeat
with the remaining pastry and filling.
Place the baklava rolls on a greased baking tray and bake in a preheated
175oC oven until they are golden.
To make the syrup: combine all the ingredients and boil until the mixture
has a syrup consistency.
To finish: pour the syrup over the cooked rolls and allow to stand until
cool.
Posted by Sherree Johansson
-End Recipe Export-
Bye for now.......Sherree
-!- Terminate 1.41+
! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21342 Date: 04-18-94 09:15
From: Sherree Johansson Read: Yes Replied: No
To: Jerry Rainko Mark:
Subj: Baklava recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: FIG AND PISTACHIO BAKLAVA
Keywords: greek, dessert, sweets, s, 480
Makes 12
Gourmet April 93
Jun 14, 1993 11:07 am
fillo pastry 375 gm
butter melted 125 gm
unsalted pistachios shelled and finely chopped 125 gm
tenderised figs finely chopped 4 no
dried breadcrumbs 2 tbsps
coconut essence 3 drops
ground cinnamon
sugar syrup 1 cup
Brush 4 sheets of fillo with melted butter and layer on top of one another.
Cut out 4 circles 10cm in diameter and place in a buttered patty pan (16
layers). Repeat to line 12 patty pans. Mix three quarters of the
pistachios with the fig, breadcrumbs and coconut essence. Place a spoonful
in the centre of each pastry and pinch pastry edges together, leaving a
slight opening in the centre. Brush with a little remaining butter,
sprinkle with cinnamon and bake in a 180c oven for 15 mins, or until
golden. Remove from trays, sprinkle the remaining pistachios in centre of
each pastry and pour syrup over. Set aside to cool.
Posted by Sherree Johansson
-End Recipe Export-
-!- Terminate 1.41+
! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21459 Date: 04-21-94 10:55
From: Earl Shelsby Read: Yes Replied: No
To: Mark Zaniewski Mark:
Subj: BBQ
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Dr. Z:
MZ> Question is: Does anyone on the Net have a "dry rub" recipe they would li
MZ>to share? It's almost time to start cookin" in the great outdoors, and I wo
MZ>like to finally get it right this year! Thanks, and all the Best!
Here are a couple of dry rub recipes. If you want more, you might go to
my BBS and download RUBBBQ.ZIP
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Overton's Dry Barbecue Rub
Keywords: seasoning, rub, BBQ, barbecue
Ingredients:
1 Tbsp chile, ground, New Mexico 6-4
2 tsp paprika, Hungarian
1 tsp cumin, powder
1 tsp coriander, ground
1 tsp salt
1 tsp onion powder
1 tsp garlic, powder
1/2 tsp mustard, dry, Coleman's
1/2 tsp pepper, black, freshly ground
1/2 tsp thyme, leaves, dried
1/2 tsp curry powder
1/2 tsp allspice, ground
Directions:
Mix all ingredients. Rub on meat and refrigerate the night before
smoking or barbequeing.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: BOSS PIT DRY BARBECUE SEASONING
Keywords: seasoningm, barbecue, rub, bbq
Ingredients:
13 oz. salt 2-oz. red pepper
1 1/2 oz. black pepper 1 oz. garlic powder
1 oz. chili powder 1 oz. MSG (optional)
1 T. celery salt 1 small can nutmeg
1 small can allspice 1 small can ground cloves
1 small can onion powder
Directions:
Combine all ingredients and rub into meat prior to placing on the
pit. This seasoning is excellent on shoulders and ribs.
-End Recipe Export-
* SLMR 2.0 *
-!- WM v3.10/92-0268
! Origin: Glen Burnie Windows BBS, Md. (410)969-1914 (1:261/1165)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21278 Date: 04-20-94 15:20
From: Katherine Walden Read: Yes Replied: No
To: Fran Mcgee Mark:
Subj: bbq sauce--request
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Here are a couple of recipes for you.
BBQ Chicken
2 1/2 lb Cut Up Broiler Fryer
1 c Catsup
1/4 c Worcestershire Sauce
1/4 c Vinegar
1/4 c Packed Brown Sugar
1 ea. Med. Onion Chopped
2 T Cornstarch
1 T Lemon Juice
1 t Salt
1 t Celery Seed
1/4 t Liquid Smoke
2 ea. Dashes Red Pepper Sauce
Cut chicken into pieces; cut each breast half into halves. Arrange chicken
skin sides up and thickest parts to
outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining
ingredients in 4-cup glass measure.
Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mixture
boils and thickens, 2 to 3
minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%)
10 minutes. Rearrange
chicken and baste with sauce. Cover loosely and microwave until chicken is
done, 10 to 15 minutes,
basting with sauce every 5 minutes.
Oven method. Mix all ingredients except for chicken. Heat over medium heat,
until thickened slightly.
Heat oven to 375. Line 12 by 7 inch pan with tin foil for easy clean up. Dip
chicken pieces in sauce,
lay in pan. Cook uncovered, basting every 10 minutes or so, until chicken is
tender, and juices run clear.
( about 45 minutes to one hour.)
BBQ Sauce
1/2 cup vinegar
1/4 cup ketchup
1/3 cup brown sugar ( add to taste)
1 Tbsp. dried onion, or 1/2 finely diced onion
1/2 tsp. garlic powder
1/4 tsp. ginger
1 Tbsp. soya sauce
2 tsp. smoke flavoring (optional)
4 or 5 dashes hot sauce ( optional)
Excellent on cut up chicken, beef or pork. Cover baking tin with tin foil.
Pour about 1/4 cup BBQ sauce on bottom of tin, place meat
on top of sauce. Brush pieces with remaining sauce, Cook at 350F for about 45-
1 hour,
basting often, until tender.
You can marinate the meatin the sauce for 2 or 3 hours before cooking as well.
For outdoor cooking, place meat on grill, cook for 1/2 the regular cooking
time, then begin
to start basting. If you baste too soon, the meat will burn on the outside and
not cook on the inside.
-!- Maximus/2 2.01wb
! Origin: William's, Edmonton, Alta (403)431-2082 16.8 DS (1:342/9)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21346 Date: 04-20-94 14:03
From: Marlon Bagley Read: Yes Replied: No
To: Fran Mcgee Mark:
Subj: Re: Bbq Sauce--request
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> Quoting Fran Mcgee to All <=-
FM> Hey guys...I need some bbq sauce recipes! I'm getting too cheap to
FM> buy the stuff! hehehe...
Hi Fran....hope these help! ***Marlon***
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: Easiest barbecue sauce
Categories: Barbecue, Sauces
Yield: 1 cup
3 tb Catsup
2 tb Vinegar
1 ts Lemon juice
2 tb Worcestershire sauce
4 tb Water
2 tb Cooking oil
3 tb Brown sugar
1 ts Salt
1 ts Dry mustard
1 ts Chili powder
1 ts Paprika
1/2 ts Red pepper
Combine all ingredients in a quart jar; shake well
and refrigerate until ready to use as a basting sauce
for barbecue chicken, beef or pork.
Southern Living
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: BBQ Sauce
Categories: Barbecue, Sauces
Yield: 1 servings
3 tb Ketchup
2 tb Worcestershire sauce
2 tb Vinegar
3 tb Water
2 tb Butter
2 tb Lemon juice
2 tb Sugar (level)
1/8 ts Salt
2 dr Tabasco sauce
Mix all together, cook till butter is melted, then
it is ready to serve. This is good over roast or
chicken
No serving size give...used 1.
Purefoy Hotel Cookbook
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: BBQ Sauce /2
Categories: Barbecue, Sauces
Yield: 1 servings
1 c Vinegar
1/2 c Catsup
1/4 lb Butter (1 stick)
1/2 ts Dry mustard
2 tb Worcesterhsire sauce
1 tb Chili sauce
1/2 Lemon, thinly sliced
1 tb Sugar
1/2 Pod, ground red pepper
Combine ingredients and boil 5 minutes. Strain and
serve.
No serving size given...used 1.
Purefoy Hotel Cookbook
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
... Visit your money this year: Vacation in Washington, D.C.
___ 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#: 21488 Date: 04-20-94 04:47
From: Pat Stockett Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Beef & Broccoli CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Angela!
AP>Hi, I'm new to this echo.
It's nice to meet you. :-)
>Anyway I am in need of some recipes for Chicken or Beef Stir-fry.
I made this one this week. I didn't have the brown bean sauce though so
I chopped some fermented black beans and soaked them. -Pat
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Beef and Broccoli with Garlic Sauce
Keywords: beef, stir, fry, broccoli
From: EARL SHELSBY
1 lb beef steak 1 tbs vegetable oil
1/2 tsp salt Dash of white pepper
1 1/2 lb broccoli 1 tsp cornstarch
1 tsp sesame oil 1/4 cup chicken broth
2 tbs vegetable oil 1 tbs vegetable oil
1 tbs finely chopped garlic 1 tsp finely chopped gingerroot
2 tbs brown bean sauce 1 cup sliced canned bamboo shoots
Directions
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut
strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil,
the salt and white pepper in a glass or plastic bowl. Cover and
refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut
broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into
1-inch pieces. Place broccoli in boiling water; heat to boiling. Cover
and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix
cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very
hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef;
stir-fry 2 minutes or until beef is brown. Remove beef from skillet.
Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to
coat bottom. Add garlic, gingerroot and bean sauce; stir-fry 30 seconds.
Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in
cornstarch mixture; cook and stir 15 seconds or until thickened.
-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#: 21335 Date: 04-20-94 06:45
From: Laura Canada Read: Yes Replied: No
To: Sylvia Steiger Mark:
Subj: Re: beignets! <drool>
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> Quoting Sylvia Steiger to Laura Canada <=-
LC> I know this was from a little while back, but if you're still
LC> accepting recipes I can forward one from Southern Living magazine.
SS> Accepting recipes? Begging is more like it. <g> I did get a couple
SS> beignet recipes, but will gladly add yours to my "to try" list.
As promised, here's the recipes from Southern Living:
------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------
Title: French Market Beignets
Categories: Desserts
Servings: 32
1 pk Dry yeast 2 T Warm water
1 c Milk 1/4 c Sugar
1 t Salt 1/4 t Ground nutmeg
1 x Large egg, beaten 2 T Vegetable oil
3 c Flour, divided(up to 3 1/2c)
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Heat milk; add 1/4 cup sugar, 1 teaspoon salt, and 1/4 cup ground nutmeg.
Stir until sugar dissolves. Cool milk mixture to 105 to 115 degrees and
add to yeast mixture. Add egg, 2 tablespoons oil and 1 cup flour; beat at
medium speed woth an electric mixer until smooth. Stir in enough remaining
flour to make a soft dough.
Place dough in a well greased bowl, turning to grease top. Cover and let
dough rise in a warm place (85degrees), free from drafts, about one hour
or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and knead 4 or
5 times. Roll dough into an 18 x 12 inch rectangle. Cut dough into 32 3 x
2 inch rectangles. Place on a floured surface; cover and let rise in a
warm place 30 minutes or until doubled in bulk.
Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Fry
4 or 5 beignets at a time in hot oil about one minutes on each side or
until golden brown. Drain well on paper towels; sprinkle with powdered
sugar. Serve warm.
From Southern Living Magazine, sometime in 1991(May I believe).
Recipe by Emily Robinson of Baton Rouge, LA.
Typed for you by Laura Canada.
-----------------------------------------------------------------------------
SS> Off to find more low-fat recipes to make up for all the beignets I'm
SS> going to be enjoying ... ;)
Let me know what types you're interested in and I might be able
to help. I subscribe to Cooking Light magazine (Southern Living people),
so I have access to lots of good for you recipes.
... So many recipes....so little time!
___ Blue Wave/QWK v2.12
! Origin: The Crystal Palace [Rochester, NY] 716-224-8216 V.32bis (1:2613/206)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21355 Date: 04-21-94 00:33
From: Robb Dabbs Read: Yes Replied: No
To: Dom D'amato Mark:
Subj: Bob-Andy Pie
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
DD> I need to explain this a bit.
No need to explain...
DD> My mom is from Arkansas and when I was a kid some 30 or so years
DD>remember a wonderful pie called a Bob-andy Pie(sp). I have asked my
Dom, you hit on a pie that is perhaps less well known but is closely
related to the southern Chess Pie, of which there are probably hundreds
of variations throughout the South.
For those who aren't familiar, it is very thick, rich, and spicy brown.
I'm not sure of its origin, or the origin of its name, but the "Andy"
suggests it might refer to Andrew Jackson..... So, without out further
adieu...
Hope you enjoy.....Robb
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Bob Andy Pie
Categories: Pies, Desserts
Yield: 6 servings
1 9-inch unbaked pie shell
1 c Granulated sugar
1 c Light brown sugar
2 tb All-purpose flour
1/2 ts Cinnamon
1/4 ts Ground cloves
1/4 ts Salt
3 Eggs
2 c Milk
1 tb Butter, melted
1 ts Vanilla extract
Preheat oven to 350 degrees F. Set out pie shell. In a large mixer
bowl, combine the next 6 ingredients. In another mixer bowl, beat
the eggs well. Add the remaining ingredients. Blend liquid mixture
into flour mixture, then pour into the unbaked shell. Bake for 45
minutes. The filling will still be shaky when you remove it from the
oven. The pie puffs up, but levels off as it cools. Serve at room
temperature.
MMMMM
-!-
* CmpQwk 1.40f #578 * Vegetarians eat vegetables - Beware of humanitarians
-!- FidoPCB v1.5 beta-'j'
! Origin: PC-OHIO - Best BBS in America 1-216-381-3320 (1:157/200)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21328 Date: 04-19-94 20:33
From: Ross Bernheim Read: Yes Replied: No
To: Dorothy Hair Mark:
Subj: Re: BREAD MACHINES
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
In a message dated 04-15-94 DOROTHY HAIR wrote to LISA GREENWOOD:
LG>It's a Zojirushi brand bread machine. I don't know why it's
LG>special--I just like the bells and whistles--makes cake and jam,
LG>for example and has *all* the bread cycles you'd ever need. If you
LG>found a different way, you can program in your own cycles. Neat!
DH>
DH> Hmmmmmm, color me green. Betcha have a Pentium too.
Coffee Warmer: Place cup on Pentium, calculate Pi. <g>
Back to topic of recipes...
As I watch Robert Duvall play Stalin on TV, this recipe comes to mind.
Tyshyonaya Baraninaz Gribami Yachmenyom
Stewed lamb with mushrooms and barley
This is a Moldavian dish from the foothills of the Carpathian mountains. It is
unsophisticated an d hardly pretty-pretty, but it is nutritious, inexpensive
and full flavored, a true rustic feast.
Serves 6
2 & 1/2 lb shanks or neck of lamb, cut into pieces
scant 1.2 cup vegetable oil
1 medium onion, chopped
2 long, red, medium-hot peppers, seeded and chopped
6 oz. field or button mushrooms, wiped and sliced
1 Tbsp German style mustard
3 & 1/2 cups chicken stock
1/2 cup plus 1 Tbsp white wine vinegar
1 cup pearl barley
1 tsp cumin seeds
2 whole cloves
2 tsp dried dill
salt and freshly ground pepper
1 cup sour cream or yogurt
handful parsley, finely chopped
In a heavy casserole, brown the lamb shank or neck pieces in half the oil,
until they are colored. Remove with a slotted spoon and set aside. Add the
onion to the casserole and cook until it is soft and lightly colored, about 6-8
minutes. Remove with a slotted spoon and set aside. Add the rest of the oil and
saute the red peppers and mushrooms for about 5 minutes, or until the mushrooms
are softened. Remove to a bowl and set aside.
Preheat the oven to 325 degrees F. Stir the onions and lamb back into the
casserole, together with the mustard. Add the chicken stock and the wine
vinegar, bring to the boil and transfer the casserole to the oven. Bake for 1 &
1/2 hours, until the lamb is very tender and falling off the bones.
Remove the lamb from the casserole. Using your hands and a fork, pull the meat
from the bones and chop it. Return to the casserole and stir into the stock
with the barley, cumin seeds, cloves, dill, and seasoning to taste. Bring to
the boil, cover, lower the heat. Simmer for about 1 hour, until the barley is
tender and most of the stock has been absorbed.
Stir in the red pepper and mushrooms into the stew, together with the sour
cream or yogurt. Heat through for about 10-12 minutes. Take off the heat, stir
in the chopped parsley and bring to the table to serve.
enjoy!
Auf wieder bye bye,
Ross
Old men in Jerusalem - geezers of Nazareth
-> Alice4Mac 2.2.2E QWK Ser#2-104
-!- Maximus/2 2.01wb
! Origin: Automation Central (1:143/110)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21435 Date: 04-21-94 19:20
From: Karen Mintzias Read: Yes Replied: No
To: Marianne Riolo-minahan Mark:
Subj: RE: BREAD MACHINE - ROLLS
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 18, 1994, Marianne Riolo-Minahan wrote to Karen Mintzias:
KM> Marianne, you don't have to do that! Meal-Master will extract only
MR> Karen - What happens to recipies that are non-MM format?
MR> Does the "extra" stuff go to the error file? Guess I'd
MR> better set up an experimentation copy on another drive and
MR> "play" a little. Thanks for the help.
Marianne, you can have all the "error" recipes (those with say, the text
"Title:" on them, but not otherwise in MM format) go to a separate file
automatically, then you can work on that file later if you wish.
There are also third-party utilities that will extract and separate the
different formats for you. Try asking in the MEAL-MASTER echo, and you're sure
to receive LOTS of information on the various utilities available.
Karen
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: GREEN CHILE YOGURT SOUP
Categories: Soups, California
Yield: 6 servings
2 tb Butter or margarine
1 tb Oil
4 lg Garlic cloves; minced
1 md Onion; chopped
2 ts Paprika
4 c Chicken broth
1 1/2 lb Tomatoes; chopped
4 oz Canned diced green chiles
1/4 ts Chili powder
Salt, pepper
2 c Plain low-fat yogurt
4 oz Jack or cheddar cheese
- shredded
1 tb Chopped cilantro
Melt butter in large kettle and add oil. Add garlic and saute until
lightly browned. Remove garlic and set aside. Add onion to butter and
saute until tender. Add paprika and saute 1 minute. Add chicken broth,
tomatoes, chiles and chili powder. Season to taste with salt and
pepper. Bring to boil, reduce heat and simmer about 20 minutes. Stir
in yogurt slowly and cook over low heat just until heated through. Do
not boil or yogurt will curdle. Add reserved garlic. Ladle into soup
bowls and sprinkle with cheese and cilantro.
(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#: 21379 Date: 04-21-94 17:04
From: Dale Shipp Read: Yes Replied: No
To: Brian Oswald Mark:
Subj: BREAKFAST CR 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Basque Tortilla
Categories: Cheese/eggs, Breakfast, Vegetable, Basque
Yield: 4 servings
4 Slices Bacon
2 ts Sliced Green Onions/tops
3/4 ts Salt
Dash Pepper
3 Med. Potatoes
1 tb Snipped Parsley
1/8 ts Dried Thyme, Crushed
4 Large Eggs
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine
reserved drippings, peeled, thinly sliced potatoes, onion, parsley,
salt, thyme and pepper. Cover tightly; cook over low heat til
potatoes are barely tender, 20 to 25 minutes, stirring carefully once
or twice. In small bowl beat together eggs and milk; pour over
potato mixture. Cover and continue cooking over very low heat til
egg is set in center, 8 to 10 minutes. With a wide spatula, loosen
sides and bottom and slide potatoes out onto serving plate, or serve
from skillet. Sprinkle crumbled bacon atop. Serve hot.
From: Joan Mershon Date: 10 Feb 94
MMMMM
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Banana BlueBerry Muffins
Keywords: Muffins
Banana Blueberry Muffins
2 extra-ripe bananas 2 eggs
1 cup brown sugar, packed 1/2 cup margarine, melted
1 cup blueberries 1 tsp vanilla
2 1/4 cup flour 1/2 tsp ground cinnamon
2 tsp baking powder 1/2 tsp salt
Blend 1 cup bananas (2 bananas). Combine bananas, eggs, sugar and margarine
until well blended in a bowl. Stir in blueberries and vanilla. In another
bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture
into flour mixture until evenly moistened. Spoon batter into well greased
(pam?) 2 1/2 inch muffin cups. Bake at 350F oven 25 to 30 minutes or until a
wooden tooth pick inserted in center comes out clean. Makes 12 muffins
-End Recipe Export-
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Treasure Bran Muffins
Categories: Muffins, Bran
Servings: 12
1 1/4 c Whole bran cereal
1 c Milk
1/4 c Oil
1 Egg, beaten
1 1/4 c Flour
1/2 c Sugar
1 tb Baking powder
1/2 ts Salt
1/2 c Raisins
MMMMM-----------------------------FILLING----------------------------------
1 pk 8 oz cream cheese, softened
1/4 c Sugar
1 Beaten
Combine cereal and milk; let stand 2 minutes. Add combined oil and egg;
mix well. Add combined dry ingredients, mixing just until moistened.
Stir in raisins. Spoon into greased and floured medium size muffin pan,
filling each cup 2/3 full.
Combine cream cheese, sugar and egg, mixing until well blended. Drop
rounded measuring tablespoonfuls of cream cheese mixture onto batter.
Bake in preheated 375 oven, 25 mins.
Makes one dozen.
Great American Brand Name Cookbook
Typed by Dale/Gail Shipp
MMMMM
... Shipwrecked on Hesperus in Maryland. 16:04:31 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21378 Date: 04-21-94 16:59
From: Dale Shipp Read: Yes Replied: No
To: Brian Oswald Mark:
Subj: BREAKFAST CR 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> Newbie rolling through so watch those toes!
We will be careful with those toes !!
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Morning Mix-Up
Categories: Breakfast, Egg, Boat
Yield: 4 servings
2 c Frozen hash browns
1 c Chopped fully cooked ham
1/2 c Chopped onion
2 tb Oil
6 Eggs
-Salt and Pepper to taste
1 c (4 oz.) shredded cheddar
-cheese
-Minced fresh chives
"This filling dish is super to serve for breakfast or
supper. It's one of my family's favorites - even our
2-year old daughter, Amanda, eats a hearty helping. Eggs,
cheese, hash browns, and ham go well together." - Kim
Scholting
In a large skillet, saute' potatoes, ham and onion in oil
for 10 minutes or until potatoes are tender. In a small
bowl, beat eggs, salt and pepper. Add to the skillet;
cook, stirring occasionally, until eggs are set. Remove
from the heat and gently stir in cheese. Spoon onto a
serving platter; sprinkle with chives.
From: "Taste of Home" Magazine
Posted by: Debbie Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Breakfast Pizza
Categories: Breakfast, Egg, Potato, Boat
Yield: 6 servings
1 lb Bulk pork sausage
1 pk Refrigerated crescent rolls
- (8-roll package)
1 c Frozen loose-pack hash brown
- potatoes, thawed
1 c Sharp Cheddar cheese
- shredded
5 Eggs
1/4 c Milk
2 tb Grated Parmesan cheese
1/2 ts Salt
1/8 ts Pepper
In a skillet, cook the sausage till brown; drain off fat.
Separate crescent roll dough into 8 triangles. Place on ungreased
12-in. pizza pan, with points toward the center. Press over bottom
and up sides to form a crust; seal perforations.
Spoon cooked sausage over crust. Sprinkle with thawed hash brown
potatoes. Top with shredded cheddar cheese.
In a bowl, beat together eggs, milk, salt, and pepper. Pour into
crust.
Sprinkle Parmesan cheese over all. Bake in a 375F oven for 25 to 30
minutes.
The cook who invented this recipe says, "I've startled a few guests
when I've told them we're having Pizza for breakfast. But they're
delighted when I bring our this version. It's an easy way to serve
eggs, sausage, hash brown potatoes, and rolls all at once. And my
children like it too, even though they usually won't touch eggs for
breakfast."
Source: Better Homes and Gardens _His_Turn_to_Cook_
(c) 1983 by Meredith Corporation, Des Moines, Iowa
ISBN: 0-696-00875-0
For a tasty variation, use Potatoes O'Brien instead of plain hash
browns or add diced green bell peppers, red bell peppers, and
onions. As with any Pizza, you're free to use your imagination.
Entered by Jim Speerbrecher, 10/93
MMMMM
... Shipwrecked on Hesperus in Maryland. 15:47:10 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21351 Date: 04-21-94 00:51
From: Ken Wolf Read: Yes Replied: No
To: Phillip Wade Mark:
Subj: CHILI
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> Quoting Phillip Wade to Wesley Pitts <=-
PW> shells. I must admit to trying it with lasagna noodles, too. Actually
PW> made lasagna using chili rather than tomatoe sauce. Was right tasty, I
PW> gotta admit. But dadgum it, the chili didn't have any beans in it.
Phil, you might be interested in this recipe. This is a substitute for
lasagne, using burrito ingredients (yes, it has beans, but they have been
decently refried). It makes a nice dish to make ahead, slice and freeze,
microwaving only what is needed.
- Ken Wolf, Canis Lupus Domesticus
---------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: Taco Pie
Categories: Meats, Main dish, Tex-mex
Yield: 6 servings
1 1/2 lb Ground beef
1 cn Refried beans, 15 oz.
1 lb Shredded cheddar cheese
1 Medium onion, chopped
2 c Taco sauce or salsa
5 Flour tortillas, 9 inch
Preheat oven to 375 F. Brown the ground beef and
onions. Drain fat, then return beef-onion mix to
skillet. Add refried beans to mix, and heat through.
Grease 8 or 9 inch round casserole dish (spray is OK).
Put one tortilla into bottom of dish, put 1/4 of meat
mix onto tortilla and spread to edges, sprinkle with
approx. 1/2 cup of the grated cheese, and pour approx.
1/2 c. of taco sauce over this. Cover with another
tortilla, then repeat the meat/cheese/salsa for three
more layers. Cover top layer with a tortilla,
sprinkle with cheese and salsa, and bake for 30-40
minutes or until the cheese melts. Serve warm with
addtional salsa.
Note: Certainly substitutions are allowed. It is
especially delicious if you use chorizo instead of
ground beef, and any additional spice may be added to
the meat mix to taste. Likewise, the cheese does not
have to be cheddar, and I have had good luck with
co-jack.
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
___ Blue Wave/QWK v2.12
-!- FLAME v1.0
! Origin: Toledo's TBBS, 14+ gigs, 150,000 files 313-854-6001 (1:234/2)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21369 Date: 04-21-94 15:02
From: Dale Shipp Read: Yes Replied: No
To: Patricia Lange Mark:
Subj: Chili sauce CR?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 14 Apr 94 07:18:00, Patricia Lange <=-
-=> spoke to Karen Mintzias about Chili sauce <=-
PL> Thank you! I can use cocktail sauce recipes, too. I don't know what
PL> the difference between Heinz cocktail sauce and chili sauce is, but
PL> it's the chili sauce I'd like to emulate at the moment. Maybe if I
PL> knew the magic ingredient(s) (besides ketchup) I could follow a
PL> cocktail sauce recipe and do some substitutions. :-)
Here are the only ketchup based ones I could put my hands on. At the
bottom is a canning recipe that may give you some ideas.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Catsup Sauces
Categories: Sauce
Yield: 1 container
MMMMM----------------------HOT CATSUP SAUCE---------------------------
1/2 c Catsup
1 1/2 ts Vinegar
1/2 ts Prepared horseradish
ds Tabasco
MMMMM---------------------ZIPPY CHILI SAUCE--------------------------
1 c Chili sauce
1/4 c Lemon Juice
2 ts Prepared horseradish
1 ts Worcestershire sauce
1/2 ts Celery seed
Mix various ingredients together, store in refrigerator until ready to
use.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chili Sauce
Categories: Canning
Yield: 5 quarts
50 lg Tomatoes
12 lg Onions; chopped
5 lg Sweet red peppers; chopped
1 lg Bunch celery; chopped
3 Or 4 cloves garlic; crushed
2 ts Dry mustard
1 qt Cider vinegar
3 c Light brown sugar
2 1/2 ts Salt
1 tb Ground pepper
2 1/2 tb Whole allspice
Scald and peel the tomatoes, cut into pieces and remove the seeds.
Put them to cook in a large kettle.. Bring to a rolling boil, lower
heat and continue to cook. As they cook, the solids will settle and
almost clear water will rise to the top. Remove as much of this as
you can, so the sauce will be thick and not runny. When the tomatoes
are fairly thick, add the onions, red peppers, celery and garlic.
Blend the mustard with a little vinegar and add the mustard paste,
vinegar, brown sugar, salt, pepper and the allspice which has been
tied in cheesecloth. Cook gently 1 1/2 hours. Remove the spice bag
after the first half hour. Taste and add seasoning if needed.
Pack into hot sterilized jars and seal at once.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
... Shipwrecked on Hesperus in Maryland. 10:53:07 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21380 Date: 04-21-94 17:23
From: Dale Shipp Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Chinese CR 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Angela
These have been posted here in the echo, but just in case you missed
them - will send them again just for you.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Twice-Fried Shredded Beef
Categories: Beef, Main dish, Chinese
Yield: 4 servings
3/4 lb Beef sirloin or flank steak
MMMMM--------------------------MARINADE-------------------------------
2 tb Dry sherry
2 tb Soy sauce
1 ts Sugar
1 ts Cornstarch
1 sm Carrot
1 Green bell pepper
2 Ribs celery
1 sm Onion
MMMMM---------------------------SAUCE--------------------------------
2 tb Rice vinegar
1 tb Soy sauce
2 ts Sesame oil
1 ts Sugar
1/2 ts Chili oil
1/2 ts Cornstarch
Preparation:
Trim and discard fat from beef. Cut beef across the grain into 1
1/2-inch matchstick pieces. Combine marinade ingredients in a
medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes.
Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces.
Thinly slice onion. Set vegetables aside separately.
Combine sauce ingredients in a small bowl and set aside.
Cooking:
Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches.
Place over high heat until oil reaches about 375 degrees F. Add beef,
half at a time, and deep fry for 1 minute until browned, turning
occasionally. Lift out and drain on paper towels; set aside. Cook
remaining beef.
Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat
until hot. Add carrot and onion; cook, stirring constantly, for 1
minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir
in sauce and beef. Cook and toss until well mixed.
Tips:
There should be just enough sauce to coat ingredients.
It is easier to slice beef thinly if it is partially frozen.
From: Martin Yan The Chinese Chef, Copyright 1985, ISBN 0-385-23412-0
Submitted By JOHN ERICKSON
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Shanghai Noodles With Spice Beef Sauce
Categories: Chinese, Beef, Hamburger, Pasta, Main dish
Yield: 1 servings
3 tb Vegetable or peanut oil
2 ts Minced garlic
1 1/2 ts Minced fresh gingerroot
1/4 ts Crushed red pepper or to
-taste
1 1/2 c Chopped onion
1 lb Ground beef
1/2 c Chicken broth, divided
1/3 c Hoisin sauce
1/4 c Soy sauce
1/4 c Dry sherry or beef broth
2 tb Cornstarch
1 lb Vermicelli noodles, cooked
-and drained
2 tb Toasted sesame oil
1/2 c Diagonally sliced green
-onions
Heat wok or large skillet until hot; add the oil, garlic,
gingerroot and pepper flakes. Saute about 5 seconds. Add
onion; stir-fry until onion is transparent. Crumble in
ground beef; stir-fry until the meat is light brown. In a
small bowl, combine 1/4 cup chicken broth, hoisin sauce,
soy sauce and sherry/broth. Stir into meat mixture.
Cover, reduce heat and simmer 10 minutes, stirring once or
twice. Meanwhile, dissolve cornstarch in remaining chicken
broth. Slowly stir into meat mixture; cook and stir until
sauce is thick. In separate bowl, combine the hot
vermicelli and sesame oil. Pour sauce over top; toss
gently to combine. Serve topped with the green onions.
From: "Country Woman" Magazine
Posted by: Debbie Carlson - Cooking Echo
MMMMM
... Shipwrecked on Hesperus in Maryland. 16:23:44 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21381 Date: 04-21-94 17:26
From: Dale Shipp Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Chinese CR 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 18 Apr 94 00:28:00, Angela Peck <=-
-=> spoke to All about Recipes Wanted <=-
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Stir-fry Chicken with Vegetables [Sung Gai Pin]
Categories: Poultry, Oriental, Vegetable, Chinese
Yield: 6 servings
1 c Boneless chicken, cut
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rather than "leafy".
Some suggestions are fresh mushroom slices; scallions(white part),cut
in 1/2" diagonals; sweet red peppers, seeded and cut in 1" cubes;
sweet green peppers, cut the same way; water chestnuts, sliced; or
snow peas, cut in thirds. Use no more than 1/2 cup of any one. You
may also include fruit if you don't use the plum sauce. Suggestions
are peeled mango, cut in 1/2" pieces; pineapple chunks; Ginger
Pickle; or melon chunks. If any of these are canned, rinse off the
syrup. This would give you 3 or 4 vegetables and one or two fruits, a
good combination.
~---------------------------------------------------------------------
1. In small bowl, combine corn starch, soy sauce, oyster sauce, and
sesame oil. Marinate cut chicken in this for 1/2 hour.
2. Heat wok over high heat for about 1 minute. Add 1 T peanut oil and
coat wok. Add the vegetables one at a time. The order isn't important
except for melon (if used) which should be added after the others
have cooked. Stir-fry the vegetables for about 1-2 minutes. Turn off
heat and reserve.
3. Wash and dry wok. Heat for 1 minute. Add 1 T oil and coat wok. Add
minced garlic and stir-fry till light brown. Add chicken with
marinade in a layer and cook for about 1 minute, then turn over and
cook other side for the same time.
4. When chicken turns white, add vegetables and stir-fry all for
about 2 minutes.
5. Make well in center and add the chosen sauce. Stir-fry all
together for 1 to 1 1/2 minutes until sauce thickens. Serve
immediately.
~---- adapted from New Cantonese Cooking, by Eileen Yin-fei Lo
From: Nick La Rocca Date: 26 Feb 94
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: STIR-FRIED CHICKEN SHREDS
Categories: Stirfry, Poultry, Chinese
Yield: 4 servings
1/2 lb Boneless chicken breasts
- skinned
1 Egg white
1/2 ts Salt
1/2 ts Cornstarch
6 oz Fresh bean sprouts
4 oz Snow peas; trimmed
6 Fresh water chestnuts; -OR-
4 oz -Canned water chestnuts
- (drained)
2/3 c Oil, preferably peanut
1 ts Salt
CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg
white, salt and cornstarch in a bowl. Mix well and chill in the
refrigerator for about 20 minutes. Meanwhile, trim the bean sprouts,
finely shred the snow peas lengthwise, and shred or slice the water
chestnuts. Heat the oil in a wok or large skillet and when it is
almost smoking, add the chicken. Stir- fry quickly for 1 minute.
Drain the chicken in a colander or sieve immediately. Pour off the
oil, leaving 1 tablespoon in the wok. (The rest of the oil may be
saved when it is cooled and used for future cooking with chicken.)
Reheat the wok and stir-fry the vegetables for 2 minutes. Return the
drained chicken to the pan, stir to mix well, and add the salt. Give
the mixture a few more stirs and then turn it onto a warm serving
platter.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
From: Karen Mintzias
MMMMM
... Shipwrecked on Hesperus in Maryland. 16:26:02 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
2 ts Cornstarch
1 ts Soy sauce, light
2 ts Oyster sauce
1/2 ts Sesame oil
2 tb Peanut oil
2 1/2 c Chopped vegetables **
1 Garlic clove, minced
MMMMM-------------------------SAUCE # 1------------------------------
1 ts Cornstarch
4 tb Chicken Broth (see recipe)
MMMMM-----------------------------OR----------------------------------
MMMMM-------------------------SAUCE # 2------------------------------
1/2 c Plum sauce
The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
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