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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21370 Date: 04-21-94 12:44
From: Dale Shipp Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potato Recipes CR 1/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 16 Apr 94 11:49:46, Cheryl Boone <=-
-=> spoke to Any about I need potato recipe's! <=-
Dear Spud Lady:
Here are a few that we have made:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: DRY POTATO CURRY
Categories: Menu, Vegetarian, Indian, Boat, D/g
Yield: 4 servings
1 lb Potato; Red skins
Salt to taste
2 tb Vegetable oil
1 ts Mustard seeds
1 Onion; finely sliced
2 Garlic cloves
1 (1 inch) piece gingerroot;
- fresh grated
1 Green chile; seeded, chopped
1 ts Ground turmeric
1/2 ts Red (cayenne) pepper
1 ts Ground cumin
1/4 c Green pepper; strips
- to garnish if desired
Cut Potatoes into 3/4 inch chunks.
Cook potatoes in boiling salted water 6 to 8 minutes, until just
tender. Drain and set aside. Heat oil in a large saucepan, add
mustard seeds and onions. Cook 5 minutes until onions are soft, but
not brown. Stir in garlic and gingerroot; cook 1 minute more.
Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well.
Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes
are very tender and coated with spices. Serve hot, garnished with
bell pepper strips.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Baked "Fried" Potatoes
Categories: D/g, Vegetable, Potato, Boat & menu, Boat
Yield: 4 servings
4 lg Potatoes, baking
2 tb Olive oil
1 ts Paprika
1/2 ts Salt
Scrub 2 large (8-10 oz) baking potatoes.
Cut each in half lengthwise. Cut each half into 4 spears.
Place potatoes in large pot of lightly salted boiling water,
bring water back to boil and boil 3 minutes. Drain in colander.
Spray cooking sheet with cooking spray.
Mix 1 Tablespoon olive oil and potatoes in bowl. Mix 1/2 teaspoon
paprika and 1/4 teaspoon salt together, toss over potatoes. Mix
well.
Bake in preheated 400 oven for 15 minutes or until tender.
Place in paper towel lined basket or bowl. Toss gently with 1
Tablespoon graded Parmesan Cheese
Can add other spices to salt mixture for different flavors.
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Onion Roasted Potatoes
Categories: D/g, Vegetable, Potato, Boat
Yield: 4 servings
1 pk Lipton Recipe Secrets Onion
2 lb Potatoes, all purpose
2 tb Olive Oil
1 g PAM spray
Scrub potatoes. Cut unpeeled into large hunks. (inch to inch & one
half cubes) Larger hunks will have to bake a bit longer
In large bowl, add all ingredients. Toss in bowl until potatoes
are evenly coated.
Spray pan well with PAM. Empty potatoes into shallow baking pan.
Bake 450 degrees 40 minutes or until tender and golden brown .
Be sure to stir with flat spatula at least twice. There will be
crisp bits each time you stir.
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50
MMMMM
... Shipwrecked on Hesperus in Maryland. 11:15:55 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21371 Date: 04-21-94 12:55
From: Dale Shipp Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potato Recipes CR 2/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 16 Apr 94 11:49:46, Cheryl Boone <=-
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Garlic Oven Potatoes
Categories: D/g, Vegetable, Potato, Boat
Yield: 6 servings
6 md Potatoes, baking
6 tb Butter
ds Salt
ds Pepper
ds Garlic powder
ds Paprika
Wash 4-6 potatoes depending on size. Cut each in half length
ways. Place in shallow baking pan. Spread each cut portion
with butter or margarine. Sprinkle each potato with salt and
pepper and garlic powder to taste.
Place uncovered in oven at 400 degrees for 45 min or 350 degrees for
60 min
Test for doneness by pricking with fork.
Sprinkle dash of paprika on cut surface and serve.
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Potatoes Au Gratin
Categories: Casserole, Potato, Boat, D/g
Yield: 8 easily
5 lg Potatoes, peeled and sliced
-into medium thin slices
2 Onions, peeled and chopped
4 tb Butter
3 tb Flour
1 ts Salt
1 ts Pepper
2 c Milk
1 1/2 - 2 lbs. cheddar cheese,
-cubed or sliced*
Peel and slice potatoes and place in bowl covered with cold water (so
they do not turn brown)
In a medium saucepan, melt butter and add flour, salt and pepper.
Pour in the milk and stir frequently till thickened. Set aside.
(Took about 15 minutes for sauce to thicken)
Lightly butter a LARGE casserole (3 1/2 to 5 qt.). Preheat oven to
350 degrees. Layer one quarter of the sliced potatoes, 1/4 of the
onion, 1/4 of the cheese. Repeat the next layer.
Then, on top of the second layer, pour half the white sauce over (be a
little reserved cuz you want the majority of the white sauce on top
of the finished casserole). Then, again, repeat the next layer with
potatoes, cheese, onion. Repeat the final layer with same. Pour the
remaining white sauce over the top, making sure you cover all.
Sprinkle the final product with salt and pepper. (optional)
Cover and bake 1 hour at 350 degrees. Then, remove the cover and bake
for another hour and a quarter. Don't worry if it gets a little dark
on top.
* - Tillamook is my favorite cheese for this but any good quality
cheddar will do if you can't get Tillamook.
From: Debbie Carlson - Cooking Echo From: Debbie Carlson
NOTE: THIS IS A LARGE CASSEROLE. DID NOT USE ALL THE CHEESE REQUIRED
BECAUSE I RAN OUT OF SPACE IN THE CASSEROLE DISH. Debbie means LARGE
when she says LARGE. 3 quart dish was NOT large enough, little
bubbled over.
MMMMM
... Shipwrecked on Hesperus in Maryland. 11:34:57 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21372 Date: 04-21-94 12:49
From: Dale Shipp Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potato Recipes CR 3/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Potato Corn Bake
Keywords: Potatoes
POTATO CORN BAKE
Qty Measurement Ingredient
----- ------------ -----------------------------------------------
1/2 lb bacon, cut into 3/4-in pieces
1/2 cup green bell pepper, cored, seeded, and finely
chopped *
1/3 cup onion, finely chopped
1 can (15 oz) GREEN GIANT Cream Style Golden Sweet Corn
2 cups milk
3 Tbsps margarine or butter
3/4 tsp salt (if desired)
1/8 tsp pepper
2 cups HUNGRY JACK Mashed Potato Flakes
1/2 cup dairy sour cream
1/4 cup Parmesan cheese, grated
2 Tbsps green onion top, finely chopped (if desired)
* Sherry substituted red bell pepper for the green.
Preheat the oven to 375 degrees F. Grease a 11x7-inch or a 9-inch
square pan.
In a large saucepan, cook the bacon until crisp. Drain, reserving 1
tablespoon the bacon drippings. Set the bacon aside. Return the 1
tablespoon of bacon drippings to the saucepan. Add the bell pepper and
onion to the drippings. Cook over medium heat until tender. Stir in
the cream corn, milk, margarine or butter, the salt, if desired, and the
pepper. Cook over medium heat until the mixture is hot and bubbly.
Remove from the heat. Stir in the potato flakes and sour cream until
well blend. Spoon the mixture into the greased pan. Top with the
bacon, Parmesan cheese, and green onions. Bake in preheated oven for
20 to 25 minutes or until thoroughly heated.
TIP: To make ahead, prepare, cover and refrigerate up to 4 hours before
baking. Bake at 375 degrees F. for 25 to 30 minutes or until
thoroughly heated.
Recipe: Marion Bedient, Cameron, Wisconsin
Sherri made this for the first time Friday and we loved it. You can
fry the refrigerated leftovers in a pam-sprayed skillet to warm them up
and crisp the undersides.
From: D. Pileggi
-End Recipe Export-
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Oprah's Classic Potatoes
Categories: Potato
Yield: 6 servings
2 1/2 lb Red potatoes
2 1/2 lb Idaho Potatoes
1 1/4 c Butter
1 1/4 c Creamy pureed horseradish
1 1/2 c Heavy cream
2 1/2 ts Kosher salt
1 1/2 ts Ground black pepper
Wash potatoes well, leaving the skin on. Cut potatoes in half
lengthwise. Place in kettle and fill with water to cover Bring to a
boil. Reduce heat and simmer until potatoes are very tender. Drain all
water add butter while potatoes are hot. Begin to hand mash. Add
horseradish, cream. salt and pepper. Mash well until creamy but
slightly lumpy.
From the files of Al Rice, North Pole Alaska. Feb 1994
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Oprah's Ultimate Potatoes
Categories: Potato
Yield: 2 servings
1 lg Idaho Potato
3 c OPRAH'S" Classic" Potatoes
-(see recipe above)
2 oz Cooked bacon bits
1/2 c Shredded American cheese
2 oz Sour cream
1/2 oz Chopped chives
Bake large Idaho Potato until done. cool and cut in half. Scoop out
potato flesh and leave the potato skin halves. Fry skins in 360! F
deep fryer until crispy golden brown. Layer each skin a follows: half
of OPRAH'S Classic Potatoes topped with half of bacon. cheese and sour
cream. Add remaining half of potatoes and topping. Extra sour cream
can be served on the side. Lightly melt cheese on top under broiler
Sprinkle with chives and serve.
From the files of Al Rice, North Pole Alaska. Feb 1994
MMMMM
... Shipwrecked on Hesperus in Maryland. 11:48:00 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21475 Date: 04-20-94 19:57
From: Lindsey Jones Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: Potato recipe-1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CB>I really enjoy eating potato's (guess I am just a spud).
CB>Hey anybody out there got a new potato recipe?
Hi Cheryl:
Here's a few from my data bank
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Zesty Mashed Potatoes
Categories: Vegetables, Potatoes
Yield: 4 servings
5 lg Potatoes, baked or boiled
3 tb Ghee
1 ts Salt
1 ds Black pepper
2 Minced green chilies
3 tb Water or soy milk
1 Fresh parsley for garnish
Mash the potatoes sans their skins. Add all the ingredients. Use
warmed water or soy milk. Whisk till creamy with a fork. Serve
immediately or keep warm in a double broiler.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: POTATO SOUP 1
Categories: Soups, Potatoes
Yield: 4 servings
2 Tbs oil
1 medium onion, chopped coarsely
3 stalks celery, leaves are fine
3 medium potatoes, diced, peeled
3 cups stock
salt & pepper to taste
1 small bay leaf
Heat oil in heavy pot. Saute onion & celery till onion is
translucent. Add potatoes, stock, salt & pepper & bay leaf. Cook for
30-40 minutes. Let cool briefly.
Blend well & re-heat. Check seasonings & garnish with parsley.
MMMMM
contd.
* SLMR 2.1a * Sex, crime, scandle, lies.......I love politics!
-!- Maximus 2.01wb
! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21476 Date: 04-20-94 20:00
From: Lindsey Jones Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: potato recipe-2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Hasselback Potatoes
Categories: Vegetables, Potatoes
Yield: 4 servings
12 sm Oblong potatoes
3 tb Margerine or butter
Salt
Wash and peel the potatoes. Cut in thin slices without cutting
through, the potatoe should remain whole at the bottom. If large
potatoes are used, cut in halves lenghtwise and place cut side down
before slicing. Put the potatoes cut side up in a well buttered
baking dish. Sprinkle with salt and dot with butter. Bake in a 225 C
oven for about 40 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: GARLIC MASHED POTATOES
Categories: Vegetables, Side dish, Potatoes
Yield: 4 servings
2 lb Med-size baking potatoes
2 Heads garlic
- broken up but not peeled
4 oz Unsalted butter
1 1/2 c Milk
Salt to taste
Nutmeg to taste
4 tb Minced parsley
PEEL AND CUT POTATOES into quarters. Place in cold water in a
medium-size pan, bring to a boil and cook 15-to-20 minutes, until
tender. Meanwhile, plunge the garlic into boiling water and cook for
5 minutes. Drain, then peel when cool enough to handle. Place in a
small saute pan with half the butter over low heat for 10 minutes. Be
very careful not to let the garlic burn. Add 1 cup of milk,bring to
the boil and simmer 2 minutes. Puree in a blender or food mill, or
press through a sieve. Drain the potatoes well then put through a
potato ricer or food mill, or use a potato masher. (Do not use a food
processor, as it will make the potatoes gummy.) May be prepared up to
this point ahead of time, then reheated in a 325F oven for 20-to-30
minutes. Add more butter, 1 tablespoon at a time, 1/2 cup warmed milk
and seasonings to taste. Serve immediately for best flavor.
MMMMM
contd
* SLMR 2.1a * Theater is life...Film is art...Television is furniture.
-!- Maximus 2.01wb
! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21477 Date: 04-20-94 20:01
From: Lindsey Jones Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: potato recipe-3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Potato and Onion Tart
Categories: Vegetarian, Potatoes, Vegetables, Side dish, Pies
Yield: 2 servings
MMMMM---------------------------PASTRY--------------------------------
92 1/2 g Butter
1/2 tb Iced water
1/2 tb Lemon juice
1 c Wholemeal plain flour
MMMMM--------------------------FILLING-------------------------------
1/2 tb Olive oil
2 l Brown onions
1 l Tomatoes
1/2 ts Brown sugar
1/2 ts Malt vinegar
1/2 tb Olive oil (extra)
3 ts Paprika
3 lg Potatoes
Preparation: thinly slice the onions, peel and chop the tomatoes,
peel and thinly slice the potatoes
Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking
time. Place the butter, iced water and lemon juice into a large bowl.
Add 1/4 of the flour and mix to form a paste using a fork. Add the
remaining flour and mix to form a smooth dough. Wrap in plastic wrap
and put in the fridge for one hour.
To prepare the filling heat the oil in a large pan. Add the onions and
cook, stirring over a low heat until they are a golden brown. Add the
tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until
thickened.
Heat the extra oil in a large, shallow pan. Add the potatoes in a
single layer. Cook, turning once, until the potatoes are golden brown.
Roll out the pastry between two sheets of greaseproof paper to fit a
23cm fluted flan tin. Line the tin with the pastry and bake for 25-30
minutes or until crisp and golden brown.
Spread the onion filling over the base of the cooked pastry. Arrange
the potatoes on top of the onion. Spread over the sour cream and
sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or
until the top is golden brown. Serve hot or at room temperature.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: POTATO SOUP 2
Categories: Soups, Potatoes
Yield: 6 servings
2 md Leeks; white part only
2 tb Flavorless cooking oil
3 c Chicken stock
-OR low-sodium chicken broth
3 c Water
1 1/2 lb Potatoes; peeled
- and roughly diced
1/2 ts Nutmeg
1 ts Salt; or to taste
1/4 ts White pepper
Sour cream
Chopped chives
REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and
reserve for another use. Slice the light part into 1/2-inch rounds,
wash well and set aside on a plate. Heat the oil in a pot, over
medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add
stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high,
cover and bring to a boil. Reduce heat to low and simmer, uncovered,
for 30 minutes. Remove from heat and puree the soup in batches. Place
pureed soup in a pot and reheat, covered, over low heat. To serve,
place a generous dollop of sour cream in the bottom of each soup bowl
and sprinkle with chopped chives. Transfer piping hot soup to a
tureen or pitcher and pour into bowls at the table. Refrigerate soup
for up to 3 days or freeze the soup in 3-cup batches.
MMMMM
contd
* SLMR 2.1a * If it walks out of the refrigerator.......Let it go!!
-!- Maximus 2.01wb
! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21478 Date: 04-20-94 20:02
From: Lindsey Jones Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: potato recipe-4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Spiced Potato Pancake
Categories: Vegetarian, Pancakes, Potatoes, Main dish
Yield: 2 servings
MMMMM--------------------------PANCAKE-------------------------------
2 c Rice flour
3 1/2 c Coconut milk
2 Egg
MMMMM--------------------------FILLING-------------------------------
2 tb Vegetable oil
4 ts Grated ginger
2/3 c Shredded coconut
4 ts Cumin seeds
4 ts Brown mustard seeds
2 ts Turmeric
12 Potatoes
1/2 c Water
1 Sift the flour into a large bowl
Combine the coconut milk and egg
Make a well in the centre of the flour and add the milk and egg
mixture
Beat with a wooden spoon until well combined and smooth
2 Brush a pancake pan with oil
Place over a medium heat and pour in just enough batter to cover the
base of the pan.
Cook until the mixture is set and the underside is golden brown.
Keep the resulting pancakes warm.
3 To prepare the filling heat the oil in a large shallow pan over a
low
heat.
Add ginger, spices and coconut.
Cook for 3 minutes, stirring continously.
Add the potatoes, then cover and cook over a low heat until they are
tender.
4 Fill the warm pancakes with the hot potato mixture. Fold over or
roll
up.
Serve immediately with a spicy mint relish.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Potatoes in a Thick Sauce
Categories: Vegetarian, Indian, Potatoes, Main dish
Yield: 6 servings
5 md Potatoes, cubed & cooked
1 sl Ginger
1 tb Coriander
1 ts Cumin
6 tb Tomato sauce
6 tb Vegetable oil
1 ts Fennel
1 ts Fenugreek
1/2 ts Black mustard seeds
3 Whole dried red chilies
1 ts Salt
1 1/2 ts Lemon juice
1 ts Garam masala
Place ginger, coriander, cumin, tomato sauce & 3 tb water in a
blender & blend till smooth.
Break potatoes into bite sized pieces.
Heat oil (I use ghee) in a large pot. When hot, throw in fennel,
fenugreek & mustard seeds. After 20 seconds, add red chilies. As
they darken, put in paste from blender. Fry for 5 minutes, stirring
frequently. Put in the potato pieces & fry for 3 to 5 minutes. Add
1 1/2 c warm water. Bring to a boil. Add salt & lemon juice. Simmer
for 20 minutes.
Before serving, sprinkle with garam masala.
Madhur Jaffrey, "An Invitation to Indian Cooking.
MMMMM
contd
* SLMR 2.1a * Toss rocks at sea birds; leave no tern unstoned.
-!- Maximus 2.01wb
! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21479 Date: 04-20-94 20:03
From: Lindsey Jones Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: potato recipe-5
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: ROSTI POTATOES
Categories: Side dish, Vegetables, Potatoes
Yield: 2 servings
1 lg Potato
Salt and pepper; to taste
2 tb Butter
PEEL THE POTATOES and shred them by hand. Add the salt and pepper and
mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over
medium heat and add the potatoes. Cook without stirring for about 10
minutes. Gently press down on the potatoes to compact them. Flip the
pancake and cook until golden on the second side, another 5 to 7
minutes. Add more butter to the pan if necessary.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Potatoes Au Gratin
Categories: Vegetarian, Potatoes, Main dish
Yield: 6 servings
2 tb Oil
2 lg Onions, sliced
1 Celery stalk, sliced
1 Carrot, diced
1/4 ts Garlic powder
1/4 ts Salt
4 tb Tamari
1 1/4 c Cheesy gravy
10 Potatoes, baked, peeled &
-- sliced
1/2 ts Paprika
1 tb Nutritional yeast
Preheat oven to 350F. Heat oil in a large skillet over medium heat.
Add onions, celery, carrot & seasonings. Cook for 7 minutes till
vegetables are tender.
In an 8 X 12 inch baking dish, alternate layers of gravy, potatoes &
sauteed vegetables. Repeat. Top with the rest of the gravy.
Sprinkle on paprika & nutritional yeast. Bake for 20 minutes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Potato Puffs
Categories: Vegetables, Potatoes, Side dish
Yield: 4 servings
1/2 c Flour
1 1/2 ts Baking powder
1/4 ts Salt
1 c Mashed potatoes
2 Eggs
Mix flour, baking powder and salt together. Blend into mashed
potatoes. Mix again and add beaten eggs. Stir throughly. Drop by
spoonfuls into hot canola oil. Fry until golden brown on all sides.
MMMMM
contd
* SLMR 2.1a * Never make a decision you can get someone else to make.
-!- Maximus 2.01wb
! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21480 Date: 04-20-94 20:06
From: Lindsey Jones Read: Yes Replied: No
To: Cheryl Boone Mark:
Subj: potato recipe-6
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
contd
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: ROAST GARLIC MASHED POTATOES
Categories: Vegetables, Potatoes, Ethnic
Yield: 4 servings
INGREDIENTS:
8 to 10 garlic cloves, peeled
1 cup olive oil
4 russet potatoes
2 tablespoons butter
1/3 to 1/2 cup heavy cream
1/4 cup grated Asiago cheese
2 tablespoons grated Parmigiano-Reggiano
Salt and pepper, to taste
INSTRUCTIONS:
Put garlic and olive oil in heavy saucepan over lowest
possible heat, and simmer until soft, 30 to 40 minutes. Drain
off oil (reserve for marinades or vinaigrettes). Puree garlic;
set aside.
Meanwhile, prick potatoes with a fork and bake in a 400 F
oven for 1 hour, or until soft. While still hot, peel and mash,
or pass through a potato ricer.
Melt butter in heavy cream; whisk in pureed garlic, then
stir into potatoes, Stir in cheeses and season with salt and
pepper.
Spoon into a gratin dish. Place in a 400 F oven for 12 to
15 minutes, or until browned and bubbling.
Serves 4.
MMMMM
Cheryl, I hope these few will help you out.
TTYL,
Linds.
* SLMR 2.1a * Dinner Not Ready...(A)bort (R)etry (P)izza
-!- Maximus 2.01wb
! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21361 Date: 04-11-94 07:19
From: Janie Bourke Read: Yes Replied: No
To: Michael Grosz Mark:
Subj: Re: Recipes Wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Michael, Here's a jello recipe you might be interested in.
Janie B.
___------- Recipe via Meal-Master (tm) v8.00 (BB)
Title: Horseradish Salad
Categories: Salads
Yield: 8 servings
1 Lime jello
2 c Boiling water
1 cn Pimento; small
8 oz Cream cheese
-(May sub cottage cheese)
3 tb Horseradish; moist
1 c Nuts; finely chopped
1/4 ts Salt
1 Lemon jello
1 cn Crushed pineapple;w/juice
1 cn Sweetened condensed milk
3 tb Lemon juice
Dissolve jello in boiling water. Add other
ingredients and mix well. Pour into 9x13 dish and
refrigerate until set.
___--
... "Ok, now for a quick backuL+b&2%#^1s="
___ Blue Wave/QWK v2.12
-!- Maximus/2 2.01wb
! Origin: Smokey's Place BBS -- Ocala, FL / 904-368-6945 (1:365/47)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21414 Date: 04-20-94 09:59
From: Janie Bourke Read: Yes Replied: No
To: Angela Peck Mark:
Subj: Re: recipes wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
AP> need of some recipes for Chicken or Beef Stir-fry. Any and all would
AP> be appreciated.
I'll post these for you! Hope you enjoy!AP> This is a wonderful
echo. Everyone keep up the good work! Thanks in AP> advance! I
agree!
---------- Recipe via Meal-Master (tm) v8.01
Title: Chicken 'n' Vegetable Stir Fry
Categories: Main dish, Poultry
Yield: 4 servings
3 tb Oil
1 lb Bonless chicken breasts *
1/2 c Broccoli forets
2 oz Snow peas (about 1/2 c)
1 Med carrot thinly sliced
1/2 Med red or green pepper **
1 Env golden onion soup mix
1 ts Cornstarch
1/2 ts Ground ginger
1 1/2 c Water
2 ts Imported soy sauce
1 ts White or rice vinegar
Hot cooked rice
* Chicken breasts should be cut into thin strips.
** Sweet pepper should be cut into thin strips.
~------------------------------------------------------
~------------------ In large skillet, heat oil and
cook chicken with vegetables over medium- high heat,
stirring constantly. 10 minutes or until chicken is
golden and vegetables are crisp-tender. Thoroughly
blend golden onion recipe soup mix, cornstarch,
ginger, water, soy sauce and vinegar; stir into
chicken mixture. Bring to a boil, then simmer
uncovered t minutes or until sauce is thickened. Serve
over hot rice and garnish, if desired, with sliced
green onion and toasted sesame seeds. MICROWAVE
DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In
2-quart casserole, heat chicken, uncovered, at HIGH
(Full Power) 4 minutes or until almost done; remove
chicken and drain. Add vegetables to casserole and
heat uncovered 5 minutes at HIGH (Full Power).
Thoroughly blend golden onion soup mix, cornstarch,
ginger, water, soy sauce and vinegar; stir into
vegetables. Heat uncovered 5 minutes on HIGH (Full
Power) or until sauce is thickened, stirring once.
Return chicken to casserole and heat 1 minute or until
heated through. Let stand covered 5 minutes. Serve
and garnish as above.
YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
-----
---------- Recipe via Meal-Master (tm) v8.01
Title: Hoisin Chicken Stir Fry
Categories: Poultry, Chinese
Yield: 4 servings
1 lb Chicken breast halves; about
1 Egg white
4 ts Cornstarch
1 ts Soy sauce, low sodium
1/4 ts Black pepper; fresh ground
1/2 Green pepper
1/2 Red pepper
1 Yellow onion
2 tb Water
1/2 ts Sugar
1/2 ts Sesame oil
2 tb Peanut oil
1 Garlic clove; minced
1 ts Fresh ginger root; minced
2 tb Hoisin sauce
2 ts Chili sauce
3/4 c Chicken broth
Peanuts; optional
Recipe by: Jo Anne Merrill Preparation Time: 0:45
1. Cut skinned and boneless chicken breasts into
bite sized pieces. Mix slightly beaten egg white, 1
teaspoon cornstarch, soy sauce and fresh ground pepper
in a plastic bag. Add chicken, tie bag and refrigerate
for up to 1 hour, turning bag occasionally.
2. Cut both peppers into thin strips. Slice onion
very thin and separate into rings. Mix 1 Tablespoon
cornstarch, water, sugar and sesame oil.
3. Heat wok until very hot, pour oil down sides
of wok and rotate to oil all sides. Add the onion,
garlic and ginger. Stir-fry 1-2 minutes until onion is
light brown and softened. Add chicken and stir-fry
until chicken pieces turn white. Add hoisin sauce and
chili paste; stir for about 30-45 seconds. Stir in
broth and heat to boiling. Add the green and red
pepper strips; stir-fry for about 1 minute more. Add
the cornstarch mixture and stir until thickened. If
desired, sprinkle with roasted peanuts.
YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
-----
... Don't judge a book by its movie!
___ Blue Wave/QWK v2.12
-!- Squish v1.01
! Origin: The TREE BBS (1:365/866)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21426 Date: 04-21-94 17:04
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L CABBAGE <CR>
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Stir-Fried Vegetables
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 6 servings
1/4 c Oil, vegetable
2 c Chinese cabbage; coarsely
-shredded
1 c Green pepper; sliced
16 oz Bean sprouts; drained
8 oz Bamboo shoots; drained
8 oz Water chestnuts; drained
-and sliced
3 c Spinach; coarsely chopped
2 tb Soy sauce
1/2 ts Salt
Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and
heat 1 minute. Add cabbage, green pepper, bean sprouts, bamboo
shoots, and water chestnuts; stir-fry 5 minutes. Cover and cook over
low heat for 3 to 5 minutes. Stir in spinach, soy sauce, and salt;
stir-fry bout 2 minutes or until spinach wilts.
SOURCE: Southern Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman
MMMMM
* OLX 2.1 TD * Money, Education and Legislation cannot cure Stupidity.
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21433 Date: 04-21-94 17:08
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L CAULIFLOWER <CR> 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cauliflower with Peas and Mushrooms
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 6 servings
1 lg Cauliflower head
2 pk Green peas; frozen, 10 oz ea
1/4 c Margarine; melted
4 oz Mushroom slices; drained
6 tb Butter; melted
1/4 c Water
1/4 ts Salt
4 Egg yolks; beaten
3 tb Lemon juice
ds Cayenne
Wash cauliflower, and remove large outer leaves. Cook, covered, in a
small amount of boiling salted water until just tender (about 20
minutes); drain. Place in a serving bowl.
Cook peas according to package directions; drain. Add 1/4 cup
margarine and mushrooms. Spoon around cauliflower. Set aside, and
keep warm.
Combine 6 tablespoons butter, water, salt, and egg yolks in top of a
double boiler. Cook over boiling water, stirring constantly, until
smooth and thickened. Stir in lemon juice and cayenne. Serve as a
sauce for cauliflower and peas.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cauliflower-Bacon Salad
Categories: Salad, Vegetable, Sthrn/livng
Yield: 10 servings
1 md Cauliflower head
1 sm Lettuce head, iceberg;
-shredded
1 lb Bacon; cooked and crumbled
2 tb Sugar; to 4 tb.
1/4 c Parmesan cheese; grated
1 c Mayonnaise
Wash cauliflower; remove green leaves, and break into flowerets. In a
large bowl, layer all ingredients in order given; chill. Toss lighlty
before serving.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
>>> Continued to next message
* OLX 2.1 TD * 90% of the politicians give the other 10% a bad rep.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21434 Date: 04-21-94 17:08
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L CAULIFLOWER <CR> 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cauliflower-Shrimp Salad
Categories: Salad, Vegetable, Seafood, Sthrn/livng
Yield: 6 servings
2 c Shrimp; cooked, peeled, and
-deveined
1 1/2 c Rice; cooked
1 c Cauliflower; flowerets, raw
1/3 c Green pepper; chopped
2 tb Onion; finely chopped
12 Olive, pimento-stuffed;slicd
1/2 c Mayonnaise
1/2 Lemon; juice of
ds Hot sauce
Salt; to taste
Pepper; to taste
Lettuce leaves
Combine all ingredients except lettuce leaves, mixing well. Chill.
Serve on lettuce leaves.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Cauliflower Au Gratin
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 4 servings
1 md Cauliflower head
2 tb Butter (or marg.); melted
2 tb Flour; all-purpose
1 1/2 c Milk
1/2 ts Salt
1/4 ts White pepper
1 c Parmesan cheese; grated
1 c Swiss cheese; shredded
1/2 c Ham; cooked, chopped
1/2 c Breadcrumbs
1/4 c Butter (or marg.); melted
Wash cauliflower, and break into flowerets. Cook, covered, in a small
amount of boiling salted water about 10 minutes or until done; drain.
Place in a 2-quart casserole; keep warm.
Combine 2 tablespoons butter and flour; cook over low heat until
bubbly. Gradually add milk; cook, stirring constantly, until smooth
and thickened. Season with salt and pepper. Add cheese, stirring
until melted; add ham. Spoon sauce over cauliflower.
Saute breadcrumbs in 1/4 cup butter until golden; spoon over sauce.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
* OLX 2.1 TD * 90% of the politicians give the other 10% a bad rep.
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21427 Date: 04-21-94 17:05
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L SWEET POT. <CR> 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sweet Potato Pie
Categories: Dessert, Pie, Vegetable, Sthrn/livng
Yield: 1 pie
4 c Sweet potatoes; hot, cooked,
-mashed
1 1/2 c Sugar, brown; firmly packed
1/8 ts Salt
3/4 c Butter (or marg.)
4 Eggs
1 ts Vanilla extract
13 oz Evaporated milk
3 1/2 oz Coconut, flaked
1 Pie shell; 10", unbaked
Combine sweet potatoes, sugar, salt, and butter. Separate eggs and
add yolks one at a time to potato mixture and beat well. Add
vanilla, milk, and coconut and mix well. Beat egg whites until stiff
and fold into potato mixture. Pour into unbaked pie shell. Bake at
400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30
minutes longer.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Stuffed Sweet Potatoes
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 6 servings
6 Sweet potatoes
8 1/4 oz Pineapple, crushed
1/2 c Butter (or marg.); melted
1/3 c Sugar
1 ts Cinnamon
1/2 c Pecans; chopped
1/3 c Sugar, light brown; firmly
-packed
1/4 c Butter (or marg.); melted
Scrub potatoes well; cut each in half. Cook in boiling water to
cover for 20 minutes or just until tender; drain. When cool enough
to handle, scoop potatoes out of shells, being careful to keep shells
intact. Drain pineapple, reserving juice. Combine sweet potatoes,
pineapple, melted butter, sugar, and cinnamon. Beat until well
blended and creamy. Fold in pecans.
Dip potato shells in reserved pineapple juice. Arrange in shallow
baking dish. Fill with potato mixture, sprinkle with brown sugar,
and drizzle with melted butter. Bake at 375 degrees for 15 minutes
or until bubbling hot.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
>>> Continued to next message
* OLX 2.1 TD * IMAGINE! I was accused of being an ADULT the other day!
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21428 Date: 04-21-94 17:05
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L SWEET POT. <CR> 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Praline Yam Casserole with Orange Sauce
Categories: Side dish, Casserole, Vegetable, Sthrn/livng
Yield: 6 servings
4 md Yams; cooked, peeld, quartrd
-or 2 (16oz) cans yams, drnd
3 Eggs
1/2 c Sugar, dark brown; firmly
-packed, divided
1/3 c Butter (or marg.); melted
-and divided
1 ts Salt
1/2 c Pecan halves
MMMMM------------------------ORANGE SAUCE-----------------------------
1/3 c Sugar
1 tb Cornstarch
1/8 ts Salt
1 ts Orange peel; grated
1 c Orange juice
1 tb Lemon juice
2 tb Butter (or marg.)
1 tb Grand marnier
3 ds Angostura bitters
Mash yams in large bowl. Beat in eggs, 1/4 cup of the sugar, 2
tablespoons melted butter, and salt. Pour into 1 quart casserole.
Arragne pecan halves in pattern over top; sprinkle with remaining 1/4
cup sugar and drizzle with remaining melted butter. Bake, uncovered,
at 375 degrees for 20 minutes. Serve with warm Orange Sauce.
Orange Sauce:
Blend sugar, cornstarch, and salt in saucepan; add grated orange peel,
orange juice, and lemon juice. Bring to a boil over medium heat,
stirring constantly until sauce is thickened. Remove from heat and
stir in butter, Grand Marnier, and angostura bitters. Yield: 1 cup
sauce.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sweet Potato-Apple Casserole
Categories: Side dish, Casserole, Vegetable, Fruit, Sthrn/livng
Yield: 6 servings
4 md Sweet potatoes
4 md Apples
1/2 c Sugar
1 c Water
Butter
1/2 c Sugar, brown
Breadcrumbs
Wash sweet potatoes thoroughly and boil until tender. Meanwhile,
pare, core, and slice the apples and place them in a saucepan with the
granulated sugar and water. Boil slowly until the potatoes are ready.
Then peel potatoes and cut lengthwise into slices. Butter a 1-quart
casserole or baking dish and place a layer of sliced poatotes in it.
Dot with butter and sprinkle iwth brown sugar. Add a layer of
apples. Repeat layers until all ingredients are used. Add liquid
from apples. Sprinkle with breadcrumbs and add a few dots of butter.
Bake at 400 degrees for 15 minutes.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
* OLX 2.1 TD * IMAGINE! I was accused of being an ADULT the other day!
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21429 Date: 04-21-94 17:07
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L VEGETABLES <CR> 1/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Spinach Au Gratin
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 4 servings
1 1/2 tb Flour, all-purpose
1/4 ts Mustard, dry
1/4 ts Salt
ds Pepper
2 tb Margarine; melted
2/3 c Milk
2/3 c Cheddar cheese; shredded
Combine flour and seasonings with margarine. Add milk and cook until
thickened, stirring constantly. Add cheese and heat until melted;
stir well. Add spinach; heat.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Broccoli with Shrimp Sauce
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 6 servings
2 pk Broccoli spears in btr sauce
- 10 oz. ea.
1/4 c Celery; chopped
1 cn Soup, cream of shrimp
1/2 c Sour cream
1/2 ts Salt
1/4 ts Pepper
Cook broccoli according to directions on package. Open plastic bags
and drain all butter sauce into saucepan. Saute celery in butter
sauce over high heat until all liquid is gone. Celery should be
tender. Add soup; slowly stir in sour cream. Add salt and pepper.
Heat well. Serve over broccoli.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
>>> Continued to next message
* OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys.
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21430 Date: 04-21-94 17:07
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L VEGETABLES <CR> 2/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Oriental Peas
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 6 servings
2 pk Peas; frozen, 10 oz. ea.
1 cn Mandarin oranges; 11 oz.
1 tb Cornstarch
1/2 ts Mint; dried
3 tb Margarine
1 tb Lemon juice; freshly squeezd
Cook peas as directed on package; drain. Drain oragnes, and measure
juice; add water to make 3/4 cup. Combine cornstarch and mandarin
orange juice in saucepan. Add mint; heat until sauce thickens.
Simmer 2 minutes. Add margarine and lemon juice; stir into hot peas.
Add mandarin oranges; heat gently.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Dixie Lima Beans
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 6 servings
2 pk Lima beans; frozen, 10 oz ea
1 c Celery; diced
4 sl Baconm; cooked and crumbled
2 tb Onion; finely chopped
1 tb Pimiento; diced
Cook lima beans with celery as directed on package; drain. Fry bacon;
reserve 3 tablespoons bacon drippings. Saute onion in drippings; mix
with hot lima beans. Add pimiento and top with bacon.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
>>> Continued to next message
* OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys.
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21431 Date: 04-21-94 17:07
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L VEGETABLES <CR> 3/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Company Cabbage
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 4 servings
6 c Cabbage; shredded
1 c Sour cream
1/2 ts Caraway or dill seed
Salt; to taste
Pepper; to taste
Cook cabbage in small amount of boiling salted water in covered pan
just until tender (about 4 minutes). Drain well. Combine sour
cream, caraway seed, salt, and pepper. Add to cabbage, tossing to
mix. Heat well.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Asparagus Milano
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 4 servings
16 oz Asparagus; drained
1/2 c Margarine; melted
1 pk Onion soup mix
1 c Mozzarella cheese; diced
2 tb Parmesan cheese; grated
Pour asparagus into greased baking dish. Combine margarine and onion
soup mix; pour over asparagus. Top with cheese. Bake at 350 degrees
for 10 minutes or until cheese melts and browns lighlty.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
>>> Continued to next message
* OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys.
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21432 Date: 04-21-94 17:07
From: Nancy Coleman Read: Yes Replied: No
To: All Mark:
Subj: S/L VEGETABLES <CR> 4/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Baked Eggplant with Shrimp
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 4 servings
1 lg Eggplant
1 sl Bread; with crusts removed
1 Egg; well beaten
1/2 ts Salt
1/8 ts Pepper
1 tb Shortening
1 sm Onion; chopped
1 Celery stalk; chopped
1/4 md Green pepper; chopped
1/2 lb Shrimp; raw, shelled,
-deveined and cut in pieces
Cut eggplant lengthwise; scrape out pulp and cut into pieces. Parboil
until tender; drain, mash, and combine with slice of bread which has
been wet with water and squeezed until no water remains. Add beaten
egg, salt, and pepper. Melt shortening; add onion, celery, green
pepper, and choppe shrimp. Remove from pan when cooked but not
browned. Add to eggplant mixture and mix well. Pack this mixture
into eggplant shells; bake in small pan at 375 degrees for 20 minutes.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sweet Potato Crisp
Categories: Side dish, Vegetable, Sthrn/livng
Yield: 6 servings
6 md Sweet potatoes
1/2 c Margarine
1/4 c Flour, all-purpose
1/2 c Sugar, brown
1 1/2 ts Pepper
1/4 c Evaporated milk
1/2 c Pecans; ground
Cook sweet potatoes; peel, and slice crosswise, about 3/8-inch thick.
Spread in a buttered shallow 1-1/2 quart casserole. Cut margarine
into flour and brown sugar as you would in making pie crust. Add
pepper, milk, and ground nuts. Mix well. Spread over potatoe
slices. Broil about 6 inches from heat until bubbly and caramelized,
about 7 minutes.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typed for you by Nancy Coleman.
MMMMM
* OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys.
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21357 Date: 04-20-94 07:08
From: Les Brown Read: Yes Replied: No
To: Pat Stockett Mark:
Subj: Scalloped Spuds Cr
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-> 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
Hey, thanks a lot!! :)
later........
-!- QScan v1.071b
! Origin: City Lites BBS (701) 775-1143 HST/DS/V.32bis (1:14/644)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21485 Date: 04-20-94 04:12
From: Pat Stockett Read: Yes Replied: No
To: Jon Judd Mark:
Subj: Scrapple CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Jon!
JJ>I can't find the oatmeal scrapple recipe, so I will ask if you could
>repost it for me..... :) thanks......
No Problem. Like I said, it is my favorite. -Pat
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Oatmeal Scrapple
Keywords: pork, veal, scrapple, preserving, *
Leftover scraps or 3 lbs. pork (Add some veal bones for extra
richness). ( I use a pork shoulder or packages of neck bones)
Scrub well and simmer all day in a large pot covered with water.
Let boiled meat cool in the pot overnight and into the next
afternoon. Then pick the meat from the bones and run it through
a meat grinder.
Chop 2 medium onions fine and cook in three quarts of stock
until tender. Then add the ground pork. Salt to taste, pepper,
1/2 tsp. each nutmeg and allspice. 4 Tbsp. Summer savory or 6 Tbsp. Sage .
Add 18 oz of non instant rolled oats. Boil until oatmeal and Pork are done.
(15 min). Let cool and pour into loaf pans. Cool completely and wrap in
foil and refrigerate or freeze.
Slice about 1/2 " thick, flour and fry on greased iron griddle
until browned on both sides.
Shared By: Pat Stockett
-End Recipe Export-
* QMPro 1.0 90-8356 * New Jersey, The Garden State.
-!- WM v3.10/92-0413
! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21374 Date: 04-21-94 16:02
From: Dale Shipp Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: Soups/Stews CR 1/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 14 Apr 94 16:27:10, Alan Sawyer <=-
-=> spoke to All about A Request? <=-
Here we are anxiously awaiting spring. Here are two that remind me
of a good winter meal.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Gone All Day Stew
Categories: Main dish, Meat, Soup, Boat
Yield: 8 servings
MMMMM-------------------FROM: PATTY KILE, PENN------------------------
1 cn Tomato Soup 10 oz(undulated)
1 c Water (or red wine
1/4 c Flour
2 lb Beef (cut in 1' chunks)
3 md Carrots (cut in 1" chunks)
6 Onions (quartered)
4 Potatoes (medium 1" chunks)
1/2 c Celery (1" chunks)
12 Mushrooms (lg, fresh)
2 Bouillon cubes
1 tb Italian herb seasoning
1 Bay leaf
3 ds Fresh pepper
Mix together tomato soup, water/wine and flour until smooth; combine
with remaining ingredients in covered roasting pan. Bake at 275
degrees for 4-5 hours. When ready to serve, adjust seasoning, if
desired. Coleslaw is a nice winter accompaniment or serve fresh
tomatoes on a bed of lettuce in summer.
NOTE: Instead of Italian herb seasoning you may substitute 1 t each
leaf oregano, thyme, rosemary.
Shared by: Gary & Margie Hartford Eugene, OR (1:152/19) 10/93
From: Gary Hartford
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Basque Vegetable Soup
Categories: Soup, Vegetable, Chicken, Boat
Yield: 1 servings
3/4 lb Polish sausage, sliced
1 Broiler-fryer chicken (2-3
-lbs.)
8 c Water
2 Leeks, sliced
2 Carrots, sliced
1 lg Turnip, peeled and cubed
1 lg Onion, chopped
1 lg Potato, peeled and cubed
1 Clove Garlic, minced
1 1/2 ts Salt
1/2 ts Pepper
1 tb Snipped fresh parsley
1 ts Dried thyme
1 c Shredded cabbage
2 c Cooked navy OR great
-northern beans
In a skillet, cook the sausage until done. Drain on paper towels; set
aside. In a large dutch oven, cook chicken in water until tender.
Remove chicken; let cool. Strain broth and skim off fat. Return broth
to dutch oven. Add parsley, thyme and all vegetables except cabbage,
beans and cooked sausage Bring to a boil. Reduce heat; cover and
simmer for 30 minutes. Meanwhile, remove chicken from bones and cut
into bite size pieces; add to the dutch oven. Add cabbage, beans and
cooked sausage. Simmer, uncovered, for about 30 minutes or until
vegetables are tender. Yield: 10-12 servings
SOURCE:*Norman Chegwyn, Richmond, CA, Country Magazine July/Aug. 1993
POSTED BY: Jim Bodle 11/93
From: Jim Bodle
MMMMM
... Shipwrecked on Hesperus in Maryland. 14:45:32 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21375 Date: 04-21-94 16:01
From: Dale Shipp Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: Soups/stews CR 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 14 Apr 94 16:27:10, Alan Sawyer <=-
-=> spoke to All about A Request? <=-
Here is one that leaves everything up to you!!
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Stir-Up-a-Stew
Categories: Main dish, Stew, Meat, Boat
Yield: 6 servings
MMMMM----------------------SELECT ONE MEAT---------------------------
1 1/2 lb Beef stew meat, 1" cubes
1 1/2 lb Pork stew meat, 1" cubes
1 1/2 lb Lamb stew meat, 1" cubes
1 Chicken, broiler-fryer
- cut up (2 1/2 to 3 lb)
MMMMM----------------------SELECT ONE BROTH---------------------------
1 cn Beef broth (13 3/4 oz)
1 ts Instant beef bouillon
- granules AND 1 1/2 cups
- water
1 cn Chicken broth (13 3/4 oz)
2 ts Intant chicken bouillon
- granules AND 1 1/2 cups
- water
MMMMM----------------SELECT ONE LIQUID SEASONING---------------------
1 tb Worcestershire sauce
1 tb Soy sauce
1 ts Prepared horseradish
1 ts Prepared mustard
MMMMM------------------SELECT ONE DRY SEASONING-----------------------
1 ts Dried Thyme, crushed
1 ts Dried Basil, crushed
1 ts Dried Marjoram, crushed
1 ts Dried Oregano, crushed
MMMMM---------------------SELECT VEGETABLE(S--------------------------
5 c Chopped, sliced, or cubed
- vegetables (carrots,
- celery, green peppers,
- onions, parsnips,
- potatoes, rutabagas,
- or parsnips)
MMMMM----------------------USE ALL OF THESE---------------------------
1/4 c All-purpose flour
1/2 ts Salt
1/4 ts Pepper
2 tb Cooking oil
1 Bay leaf
3/4 ts Salt
1/4 c Water
2 tb All-purpose flour
In a plastic bag, combine the 1/4 cup flour, 1/2 teaspoon salt and
pepper. Add half of desired meat at a time to bag, shaking to coat
well. (Shake a few pieces of chicken at a time.)
In a Dutch oven cook meat, half at a time in hot oil till lightly
brown. Drain of fat. Return meat to pan. Add your choice of broth,
liquid seasoning, dry seasoning, the bay leaf, and the 3/4 ts salt to
Dutch oven. Bring mixture to boiling; reduce heat. Simmer, covered,
1 hour for beef, pork, and lamb; 30 minutes for chicken or till meat
is tender.
Add 5 cups assorted vegetables. Cover and simmer 30 minutes more or
till the vegetables are tender.
(If using chicken, transfer pieces to platter; keep warm.) Combine
1/4 cup water and the 2 tablespoons flour. Add to stew. Cook and
stir till thickened and bubbly. Cook and stir 1 minute more.
Discard bay leaf. (Return chicken to stew.)
Source: Better Homes and Gardens _His_Turn_to_Cook_
(c) 1983 Meredith Corporation, Des Moines, Iowa
ISBN: 0-0696-00875-0
Posted by: Jim Speerbrecher, 10/93
MMMMM
... Shipwrecked on Hesperus in Maryland. 14:48:40 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21376 Date: 04-21-94 16:02
From: Dale Shipp Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: Soups/Stews CR 3/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 14 Apr 94 16:27:10, Alan Sawyer <=-
-=> spoke to All about A Request? <=-
Here is an old time favorite!
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Beouf Bourguignon (Red Wine Beef Stew)
Categories: Main dish, Beef, Alcohol, Stew, Boat
Yield: 5 servings
2 lb Beef rolled rump roast*
1/4 c All-purpose flour
2 tb Olive oil
2 tb Vegetable oil
1 Clove garlic
1 1/4 c Dry red wine
1 1/2 c Water
1/2 Small bay leaf
1 1/4 ts Salt
2 Sprigs parsley
3 Slices bacon,diced
18 Small white onions
3 tb Tomato paste
1/2 ts Dried thyme leaves
1/4 ts Ground pepper
2 tb Butter or margarine
18 Small mushroom caps
Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven.
Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic
and fat. Add wine and enough water to just cover the meat. Stir in
bay leaf, salt and parsley. Cover and bake 2 hours.
Fry bacon just until lump. Add onions; cook until light brown. Stir
bacon and onions into beef cube mixture. Cover and bake until beef
cubes are tender, about 40 minutes longer.
Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes.
Melt butter in 6-inch skillet. Cook and stir mushrooms in butter
until tender; arrange on top.
*NOTE: Beef bottom round or boneless chuck eye can be substituted for
the beef rolled rump roast.
Submitted By MICHAEL ORCHEKOWSKI
MMMMM
... Shipwrecked on Hesperus in Maryland. 14:51:08 21 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21473 Date: 04-21-94 16:39
From: Karin Brewer Read: Yes Replied: No
To: Pat Stockett Mark:
Subj: Spring
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
PS>It arrived yesterday. :-) Our mailman is so cute the way he hangs things
PS>off the front of the mail box with rubber bands. I think he's afraid of
PS>my Teddy Bear. Of course I went on and on about about the marvelous
ROFL... One of these days he may get one that's too heavy for
anything but real BIG rubberbands...<grins>
PS>things both San Antonio and New Orleans have, compared to here that
PS>seems so boring in comparison. And the wonderful friends I've met here.
PS>Steve got me in the car and dropped me off at a new boutique that
PS>opened. Said he'd be back in an hour or so.
In lines of finding unboring stuff locally? After seven years
here, I finally made it to one of our local historical district, a
residential area dating from the mid to late 1800's. (Yes, A.A., the
King William area). Even went on a tour of two of the... restored
houses - fabulous! There's a few blocks where they've been fixed
up, but the vast majority still seems in the doldrums, and is split up
into umpteen low-rent apartments, with overall appearance to match. I
can see where it must cost a fortune to get them fixed up properly.
PS>Title: Green Potatoes from Sweden
Another keeper, thanks!
-Begin Recipe Export-
Title: SPRING STEAK AND ASPARAGUS SALAD
Keywords: Beef, Steak, Asparagus, Salad, Leftovers
...This salad is delicious served with warm pita, French bread
or buttered toast.
This salad can be put together in just a few minutes of the
asparagus is cooked ahead. To prepare the asparagus, trim their
light-colored or white ends and place in a skillet of cold water.
Simmer for 6 to 8 minutes, depending on the thickness, or until
just tender. Drain and place in a skillet of cold water to
prevent further cooking. Drain again and set aside.
Vinaigrette:
2 Tbsp thinly sliced cornichons or gherkins
2 1/2 Tbsp seeded and finely chopped red bell pepper
1 scallion, thinly sliced
1 1/2 Tbsp red wine vinegar
3 Tbsp olive oil
salt
freshly ground black pepper
Salad:
1/2 lb cooked asparagus
10 (approx.) thin slices cooked steak or roast beef
(about 2 cups)
4 thin slices red bell pepper
1/2 cup finely crumbled feta or Roquefort cheese
1. Prepare the vinaigrette: In a small bowl, combine the
cornichons, red pepper, and scallion. Mix in the vinegar and oil
and add salt and pepper to taste. Set aside.
2. Assemble the salad: Put the cooked asparagus in the
center of a large serving plate. Place the steak slices on
either side, fanning them out slightly. Spoon the vinaigrette
evenly over the meat and asparagus. Lay the red pepper slices on
the asparagus and crumble the cheese over the meat slices. (This
salad can be served immediately or allowed to marinate for up to
2 hours at room temperature.)
Serves 2 to 4.
From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
1991. ISBN 0-06-096863-X
Shared by: Karin Brewer, Cooking Echo, 4/94
-End Recipe Export-
Karin
* OLX 2.1 * This tagline in memory of Stephen Ceideburg. A friend.
-!- WM v3.01/91-0010
! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21340 Date: 04-18-94 09:14
From: Sherree Johansson Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: Stew
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: VEAL AND CHESTNUT STEW
Keywords: main, stew, international, s
4 Pax Gourmet May 93
Jun 10, 1993 12:19 pm
olive oil 2 tbsps
lean veal cubed 750 gm
cloves of garlic crushed 3 no
plain flour 1 tbsp
white wine 1.1/2 cups
tomatoes peeled seeded and chopped 3 no
peeled chestnuts 3/4 cup
freshly chopped parsley 2 tbsps
Heat olive oil in a heavy frying pan and cook veal in batches over high
heat until pieces are browned on all sides, removing meat from pan as it is
done and adding more oil as necessary. Add garlic to pan and cook for 1
min until golden. Stir in flour and return meat to pan. Add wine, tomato
and 1 cup water and bring to the boil and season with salt and freshly
gorund black pepper to taste. Reduce heat, cover and simmer for about 1
hour, or until meat is almost tender. Add chestnuts and cook for 20 mins
longer, or until nuts are tender. Stir in parsley and serve.
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#: 21339 Date: 04-18-94 09:12
From: Sherree Johansson Read: Yes Replied: No
To: Alan Sawyer Mark:
Subj: Stews
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi there Alan,
AS> Hi all.Can someone give me some nice stew or soup recipies?
Since I have so many soup recipes it might be easier if you can give me
some idea of what type you want. Hope you like the stew recipes :)
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: NICOISE BEEF STEW (DAUBE A LA NICOISE)
Keywords: main, stew, italian, s, 342
Gourmet Trav
Apr 12, 1993 3:25 pm
Serves 6
dried european mushrooms 60 gm
stewing beef (chuck, shin) 1.5 kg
olive oil 3 tbsps
medium onions quartered 2 no
medium carrots thickly sliced 2 no
garlic 4 cloves
stalk of celery cut into chunks 1 no
bouquet garni (parsley stalks, thyme sprigs,
bay leaf) 1 no
ripe tomatoes skinned seeded and quartered 3 no
red wine 250 ml
brandy 60 ml
strip orange peel 1 no
stoned black olives 12-15 no
extra thyme sprigs to serve
Cover mushrooms with warm water and set aside to soak. Trim beef and cut
into large cubes. Heat 2tbsps of oil in a heavy, flamproof casserole and
gently fry onion, carrot, garlic, celery and bouquet garni until onion is
golden. Remove vegs and herbs with a slotted spoon, add remaining oil to
casserole and heat until it gives off a haze. Add meat and brown well on
high heat. Reduce heat, return the fried vegs and bouquet garni to
casserole, add tomato, red wine, brandy and enough water to cover
ingredients. Season lightly with salt and freshly ground pepper, cover
casserole and cook in a 150oC oven for 2.1/2 hours, or until meat is
tender. Add mushrooms with their soaking water, orange peel and olives,
cover again and cook a further 30 mins. Spoon any surplus oil from surface
of the stew (it should remain a few eyes of oil), remove the orange peel,
adjust seasoning, and serve, garnished with thyme sprigs and accompanied by
cheese sprinkled pasta or mashed potato.
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#: 21401 Date: 04-21-94 09:20
From: Teresa May Read: Yes Replied: No
To: Tim Taylor Mark:
Subj: STRAWBERRY JELLY REC *CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
TT>Hello all. I am interested in getting a recipe for Strawberry Jelly. A
TT>stores only have Strawberry preserves or strawberry jam. I would reall
TT>thankfull to anyone that could upload this recipe. Thanks!
Hi Tim, Welcome to the Echo!
Here is a recipe for you to try:
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: RED RED STRAWBERRY JAM
Categories: Jam/jelly
Yield: 1 servings
1 qt Perfect strawberries
4 c Sugar
Juice of 1/2 lemon
1. Rinse strawberries, dry and hull. Put them into a very heavy
10-inch pot cutting a few of the berries to release a little juice.
Cover with sugar.
2. Stir the mixture very gently with a wooden spoon over low heat
until it has "juiced up." Then raise the heat to moderate and stop
stirring. When the whole is a bubbling mass, set your timer for
exactly 15 minutes-17 minutes if the berries are very ripe. From
this point do not disturb. You may take a wooden spoon and streak it
slowly through the bottom to make sure there is no sticking. When the
timer rings, tilt the pot. You should see in the liquid at the bottom
a tendency to set. Slide the pot off the heat. Allow berries to cool
uncovered.
3. Sprinkle the surface with the lemon juice. When cool, stir the
berries lightly. Pack into refrigerator containers. Store in the
refrigerator up to several weeks. Yield: About 6 cups. From the
Chicago Tribune, 6/10/93.
MMMMM
-!- WinQwk 2.0 a#0
-!- FMail 0.96â
! Origin: The LightSpeed Chronicle BBS (817) 696-2231 (1:3805/25)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21273 Date: 04-19-94 05:39
From: Pat Stockett Read: Yes Replied: No
To: Marge Clark Mark:
Subj: Stromboli CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Marge!
MC>hmmmmm...the Stromboli that I've had is a loaf of bread, with the dough
I tried to send this one when it first came up. I gather it didn't go
either.
-Begin Recipe Export-
Title: Frozen Strombolli
Keywords: sandwich, strombolli
1 frozen loaf of bread dough Let thaw. Roll out dough like a pie crust.
Fill with the following:
1/4 lb. Ham
1/4 lb. cooked salami
1/4 lb hard salami
1 Onion, sliced
Green peppers, sliced
4 tomatoes, sliced
Mushrooms, sliced
1/4 tsp. garlic salt
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
grated mozzarella cheese.
Fill dough with ingredients. Fold dough over filling like a jelly roll.
Pinch dough ends tightly. Freeze or bake at 350 degrees for 30 to 45
min.
From: Lancaster Farming
Shared By: Pat Stockett
-End Recipe Export-
* QMPro 1.0 90-8356 * New Jersey, The Garden State.
-!- WM v3.10/92-0413
! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21490 Date: 04-20-94 19:36
From: Dee Letterman Read: Yes Replied: No
To: Pat Stockett Mark:
Subj: Stromboli CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Pat said unto Marge about Stromboli CR
on or about 04-19-94 05:39 like this->
PS> Title: Frozen Strombolli
PS> Keywords: sandwich, strombolli
PS> roll. Pinch dough ends tightly. Freeze or bake at 350 degrees for 30
Freeze or bake at 350 degrees? Hmmmm... Guess it just depends where you
are from if 350 degrees is freezing or baking. }8-)
But, it sounds good so maybe Sunday, I'll give it a try! But, I'll bake
it at 350!
Alright, I'm sorry, but it really did look funny.
... Best diet: Eat as much as you want, but don't swallow it.
___ Blue Wave/QWK v2.12
-!- 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#: 21458 Date: 04-21-94 10:46
From: Earl Shelsby Read: Yes Replied: No
To: Marliene Wolsey Mark:
Subj: Texas Meatballs
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello:
MW>Hi I'm looking for a recipe called Texas meatballs it had cranberry sauce an
MW>soya sauce in it I got it from the Toronto star in the early 70's now I've l
MW>it.
Just maybe this is what you are looking for:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Cranberry Cocktail Meatballs
Keywords: snack, beef, meatball, grbeef, beefsnk
Ingredients:
2 lb ground chuck 1 cup cornflake crumbs
2 eggs 1/3 cup minced parsley
1/3 cup catsup 2 tbs minced green onions
2 tbs soy sauce 1 clove garlic, pressed
1/4 tsp pepper 16 oz. can whole cranberry sauce
12 oz. chili sauce 1 tbs brown sugar
1 tbs lemon juice
Ingredients:
Combine the chuck, cornflake crumbs, eggs, parsley, catsup, onions, soy
sauce, garlic and the pepper in a large bowl; stir well. Shape mixture
into 1-inch balls and place on an ungreased 15x10 baking pan. Bake,
uncovered at 500F for 8-10 minutes. Drain and transfer meatballs to a
chafing dish and keep warm. Combine cranberry sauce, chili sauce, brown
sugar and lemon juice in a saucepan. Cook over medium heat until
bubbly, stirring occasionally; pour over meatballs. Serve warm.
-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#: 21439 Date: 04-21-94 19:44
From: Karen Mintzias Read: Yes Replied: No
To: Lisa Greenwood Mark:
Subj: Re: Thankyou
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 18, 1994, Lisa Greenwood wrote to Dale Shipp:
LG> Here's something I pulled out of Vegetarian Times...
LG>
LG> Title: Chickpea-Couscous Croquettes
LG>
LG> Serve with Sauce Bourguignonne
^^^^^^^^^^^^^^^^^^^
Let me save you some typing. <g>
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce)
Categories: French, Sauces, Vegetarian, Vegan
Yield: 8 servings
1 c Minced onion
1 c Peeled & diced carrots
1/2 c Diced celery
3 Garlic cloves
- pressed or minced
3 c Water
1 tb Tomato paste
1 c Red wine
2 tb Dry red wine vinegar
Salt; to taste
1 tb Chopped fresh rosemary; -OR-
1 ts -Dried rosemary)
1/2 ts Dried thyme
1 ts Dried basil
1/2 ts White pepper
1/3 c Cold water
2 tb Arrowroot or cornstarch
Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min.
Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup
water and arrowroot. Bring to a boil, cover partially, and simmer for
15-20 min., until veg. are tender. Whisk together cold water &
arrowroot until smooth & fully dissolved. Slowly pour into simmering
sauce, stirring constantly. Lower heat & continue stirring as sauce
thickens and becomes shiny, about 5 min. If necessry, add more
dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce
reaches desired consistency.
Variations: Substitute another cup of wine for one of the cups of
water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just
before the arrowroot or cornstarch.
From: the January 1993 issue of Vegetarian Times
FROM: JANICE MESSALI (SWSH14B)
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21326 Date: 04-20-94 23:11
From: Eric Decker Read: Yes Replied: No
To: Terri Woltmon Mark:
Subj: Tit 4 Tat - Snork! <CR>
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
On Apr 18,94 TERRI WOLTMON was chatting to ERIC DECKER
about "You asked for it?"
*-----------------------------------------------
Hi Terri,
TW> Eric Decker? THE Eric Decker? <G>
Yep it is the same one you knew from the other side .... not many of
me around ......
TW> I haven't typed at you for awhile, how are you? Have things
Fair to middlin' .....! Quite well actually, thanks sweetie for
asking.
I have a few local recipes I been saving ( too lazy to type ) but
now you have shamed me into doing something about it!
I'll be back in a few minutes with one for ya .... tick, tick, tick
,tick, tick, tick ....... TOCK!
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Istria's Linguine di Mare
Categories: Main dish, Pasta, Seafood
Servings: 4
500 g Fresh linguine
MMMMM------------------------------SAUCE-----------------------------------
2 tb Olivce oil
4 t Crushed dried hot red pepper
1 md Onion, chopped
2 Green onions, chopped
6 Calamari (Squid) cleaned
And diced
24 Shrimp shells removed
1 c White wine
3 c Thick tomato sauce
2 t Dried basil leaves
16 Mussels, scrubbed
2 t Butter
4 t Fresh grated Parmesan cheese
1. Cook Pasta in boiling, salted water until just tender, about 5 minutes.
2. Meanwhile, make sauce by heating oil in a large skillet. Add garlic,
hot pepper and onion. Cook 1 to 2 minutes then add calamari and shrimp.
Cook 1 to 2 minutes.
3. Stir in wine, tomato sauce and basil. When simmering, add mussels and
cook until shells open. Discard any that do not open. Stir in drained
linguine, butter and parmesan cheese. ( pasta should take up all liquid
here.) Heat 30 seconds in microwave, garnish with parsley and serve.
"I recently lunched on Linguine di Mare at Istria Bar & Grill, ( 301-303
King St W., Toronto, (416) 598-5656 ), found it the best pasta dish ever
and am hoping The Star can get the recipe for me," writes Mark Chernon of
St. Catherines, Ontario.
Chef Jery Zabowka who prepared the dish our reader enjoyed, cooked in
Poland, Germany and Italy before coming to Canada 14 years ago.
This recipe was featured in Mary Mcgrath's Chef's Showcase, Toronto
Star's Starweek Magazine, April 2-9 /94.
Typed and posted to a special friend, Terri St. Louis-Woltmon, in the
Fido Cooking Echo by Eric Decker, April 20/94
Internet Email: eric.decker@canrem.com or Fido Netmail: (1:229/15)
MMMMM
Hugs and best wishes for all of your family.
---------
Eric
This post was created 04-20-1994 about 22:30:34
* PMDBM V1.75b #14 *
-!- FidoPCB v1.5 beta-'j'
! Origin: CRS Online, Toronto, Ontario (1:229/15)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21469 Date: 04-21-94 08:18
From: Mark Miklas Read: Yes Replied: No
To: Bob Castillo Mark:
Subj: TROUT
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
On 04-17-94 Bob Castillo wrote to All...
BC> Hi... anyone have a collection of delicious ways of preparing
BC> T R O U T.....in Meal-Master ver 8 format? If you do and they are
BC> (Fishing season just opened over here in Connecticut and I discovered
BC> I only had TWO recipes!)
Well, now you'll have at least two more! Post us fishin maniacs up here
in michigan you're good recipies! I miss Connecticut- used to live in
Burlington/harwinton area and spent many a fine spring day plying the
streams in the northwest corner of the state. Much to my dismay, upon
returning to visit some 15 years later, much of the wooded hills I
recall roaming as a teen are razed and filled with million dollar
mansions. You would like northern Michigan- especially the upper
peninsula. Looks much like that area of the state used to- and the
fishin' is GREAT. I'm headed up soon as I get some time, for trout and
steelhead salmon fishin. Wet a line for me in the meantime!
---------- Recipe via Meal-Master (tm) v8.00
Title: Marks Baked Stuffed Trout
Categories: Main dish, Fish
Yield: 2 servings
2 x MEDIUM OR 3 SMALL TROUT 1/4 c Onion, diced
1/4 c Green pepper, seeded, diced 1/4 c Celerey, diced
1/4 c Tomato, seeded, chopped 1/2 c Basil, parsley,
dill,chopped
5 x Bacon pieces 1/4 c Bread crumbs
2 tb Butter
Saute onions, pepper and celery in 1 tb butter until softened but not
browned. Remove from heat and mix in tomato and the chopped fresh herbs,
then the bread crumbs. Toss well. Place a piece of bacon in the cavity of
each trout and fill with herbed veggie mixture. Close cavity up with a
toothpick. Place a piece or two of bacon across the top of each trout. Top
with any of the veggie mix that remains. Drizzle over with remaining tb of
butter. Place in a shallow foil lined pan and close foil over fish and seal
well. Bake in a preheated 300 -325 degree oven 25 to 35 minutes(depending
on size of fish). Keep sealed while cooking. Meat should be flaky and
translucent when done. Carefully transfer to serving platter, season with
salt and pepper to taste. Serve with small new michigan potatoes with
butter and sour cream w/chives, and a tossed green salad. I THINK I'M IN
HEAVEN!!!!!!
YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
-----
---------- Recipe via Meal-Master (tm) v8.00
Title: Barbecue Grilled Trout
Categories: Main dish, Fish
Yield: 2 servings
2 x Medium trout, whole, or 4 x Small whole trout
8 x Bacon slices
Wrap trout with bacon and fasten together with toothpicks. Place in a
double rack and cook over coals. When bacon is crisp, the trout is done. If
you do not use bacon the trout must be basted with butter, salt and pepper.
Serve hot with melted lemon butter sauce.
LEMON BUTTER SAUCE
Place 2-3tb butter,juice of 1 lemon and a dash of dill weed in a
microwave safe cup and melt on low heat, or melt in a small saucepan on
grill or stove. Good with any kind of fish.
YYÄ^ø&ÿw
&ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ
-----
Enjoy! Mark
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! Origin: The Chessplayer's Forum - MultiLine (313) 386-7054 (1:2410/278)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21321 Date: 04-19-94 08:58
From: Lindsey Jones Read: Yes Replied: No
To: Beth Gothro Mark:
Subj: Veggie dip recipe.
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BG>Hello all! I am in need of a good veggie dip recipe, for celery, carro
Hi Beth:
Here's a recipe for you......
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Garden Dip
Categories: Dips, Appetizers, Vegetables
Yield: 2 cups
2/3 c Cottage cheese, low-fat
1 tb Onion, finely grated
1 tb Carrot, finely grated
1 ts Green pepper, finely chopped
1/2 ts Salt
ds Garlic powder
1 c Yogurt, plain
In a small bowl mash cottage cheese with a fork.
Add onion, carrot, pepper, salt and garlic powder; beat until fairly
smooth. Stir in yogurt. Cover; chill for several hours.
Serve dip with chips or raw vegetables.
MMMMM
Enjoy!
TTYL,
Linds.
* SLMR 2.1a * Aw, come on guys, can't you take a #@%#^*%NO CARRIER
-!- Maximus 2.01wb
! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21415 Date: 04-20-94 08:17
From: Jr Byers Read: Yes Replied: No
To: Beth Gothro Mark:
Subj: Veggie dip recipe wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
TM>BG>Hello all! I am in need of a good veggie dip recipe, for celery, carro
Hope these help.
J.R.
Title: Vegetable Dip Mix
Categories: Master mix
Servings: 1
1 tb Dried Chives 1/2 ts Dill Weed
1 ts Garlic Salt 1/2 ts Paprika
Combine all ingredients in a small bowl: blend well. Spoon mixture onto a
6-inch square of aluminum foil, and fold to make airtight. Label as
Vegetable Dip Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice,
1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1
hour before serving.
Makes about 2 cups of dip.
YYÄ^ø&ÿw
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-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Garden Vegetable Dip
Categories: Dips
Servings: 1
1 pk (8-oz) softened cream 1/2 ts Chili powder
Cheese 1/4 ts Salt
2/3 c Chili sauce 1/8 ts Pepper
2 tb Minced onion
Beat cream cheese until fluffy. Blend in chili sauce, minced onion, chili
powder, salt and pepper. Cover; Chill. Serve with chilled fresh vegetables,
tortilla or potato chips.
YYÄ^ø&ÿw
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-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Italian Vegetable Dip
Categories: Dips
Servings: 1
1 c Sour cream Dressing mix
1 c Mayonnaise/salad dressing 1/4 c Fine chopped red pepper
1 pk (6-oz) Italian salad 1/4 c Fine chopped green pepper
Mix together sour cream, salad dressing and Italian salad dressing. Mix
until smooth. Stir in peppers. Chill.
YYÄ^ø&ÿw
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-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Warm Vegetable Seafood Dip
Categories: Dips
Servings: 1
1 Envelope dried vegetable 6 oz Imitation crab meat/cooked
Soup mix Shrimp/frozen crab meat
1 Container (15-oz) ricotta Thawed
Cheese 1 ts Lemon juice
1 pk (3-oz) softened cream Assorted crackers/bread
Cheese Sticks/pita bread/chips
Preheat oven to 325 degrees. In 1 quart casserole, combine soup mix,
cheeses, seafood and lemon juice. Bake 20 minutes or until heated through.
Serve with dippers. MICROWAVE: In 1 quart microwave-safe casserole, combine
soup mix, cheeses and lemon juice. Microwave, uncovered, at medium 3
minutes, stirring twice. Stir in crabmeat. Microwave at medium for 3
minutes or until heated through, stirring once.
YYÄ^ø&ÿw
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-----
---------- Recipe via Meal-Master (tm) v7.04
Title: Spinach Vegetable Dip
Categories: Appetizers, Relishes
Servings: 20
1 pk Frozen chopped leaf spinach 1 c Sour cream (8 oz.)
1 pt Helman's Mayonaise (16 oz) 1/2 c Chopped onions
Thaw and drain spinaach well. Thoroughly mix all ingredients together.
Chill, for best results, chill overnight. Serve with fresh cut vegetables
or with pumpernickle bread. Great dip!! Usually have to double recipe.
YYÄ^ø&ÿw
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-----
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21447 Date: 04-21-94 20:23
From: Karen Mintzias Read: Yes Replied: No
To: Luke Kozek Mark:
Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 19, 1994, Luke Kozek wrote to All:
LK> Anybody have any GREAT Vegitarian Recipies out there that
LK> you would like to share with me?
Sure. How are these to start with? I'll gladly take any that you care to
share as well. :-)
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Imam Bayaldi (Eggplant Stuffed with Aromatics)
Categories: Greek, Vegetarian, Vegetables
Yield: 5 servings
2 1/2 lb Eggplants
Salt
3 md Onions; peeled, sliced
1/2 c Water
5 tb Olive oil
5 Fresh tomatoes;peeled,sliced
1/2 c Chopped fresh parsley
4 Garlic cloves;peeled,sliced
Freshly ground pepper
1 pn Granulated sugar
Fresh parsley for garnish
*Note: 8 canned plum tomatoes, sliced, may be substituted for the 5
fresh.
Wash the eggplants, cut off the stem end if using large ones and cut
in half lengthwise. With the tip of a sharp knife, make at least 3
lengthwise slashes on the cut sides of the eggplants, being careful
not to pierce the skin on the opposite side. Sprinkle with salt and
let stand for 30 minutes. Rinse with cold water, dry, and invert to
drain.
Meanwhile, put the onions in a small pan with the 1/2 cup water and
simmer a few minutes. Drain and discard the water or save for soup.
In a medium frying pan, heat 2 tablespoons of the oil and saute the
onions until soft, then put approximately a third of them in the
bottom of a buttered casserole large enough to accomodate all the
eggplants. Set 4 to 5 tomato slices over the onions in the casserole
and add the rest of the tomatoes to the onion remaining in the frying
pan. Saute onions and tomatoes for 10 minutes, then stir in all but 2
tablespoons of the parsley and remove from the heat. Set the
eggplants into the casserole, tuck a slice of garlic into each
eggplant slash, and stuff the slashes with the filling, allowing some
to cover the top of the eggplant. Season lightly with salt, pepper,
and a pinch of sugar, then dribble the remaining oil and chopped
parsley over the eggplants. Cover the casserole with a lid or
aluminum foil and bake in a moderate oven (350 F) for 30 to 40
minutes, until fork-tender, removing the cover during the last 10
minutes, to allow the sauce to thicken. Garnish with parsley and
serve warm.
Note: This is excellent as a first course of a subsequently light meal
topped with fresh fruit and Turkish coffee.
If you wish, you may leave the eggplants whole, slash one side and
remove some of the pulp with a small spoon. This pulp is then
sauteed with the filing and stuffed into the eggplant, a very
attractive method for the smaller eggplants. As you might suspect,
both variations may also be prepared on top of the stove.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel
Books, New York.
Typed for you by Karen Mintzias
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21448 Date: 04-21-94 20:34
From: Karen Mintzias Read: Yes Replied: No
To: Luke Kozek Mark:
Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Thai Fried Noodles (Pad Thai)
Categories: Pasta, Asian, Vegetarian, Spicy, Thai
Yield: 4 servings
3 tb Oil
2 oz Ready-fried beancurd
- (or more),
- cut into 1/2 cubes
1 Egg
4 oz Flat noodles; cooked
1 tb Chi po (preserved turnip)
- (finely chopped)
2 Spring onions; in 1" pieces
2 tb Chopped roasted peanuts
3 oz Beansprouts
1/2 ts Chili powder
1 ts Sugar
2 ts Light soy sauce
1 ts Lemon juice
Lime wedge (for garnish)
Sprig of fresh coriander
- (for garnish)
In a wok of frying pan, heat oil. Add garlic & fry til golden brown.
Add ready-fried beancurd and stir. Break egg into wok, cook for a
moment, then stir. Add cooked noodles, stir, then add turnip and
spring onions & half of peanuts and half of beansprouts. Stir well;
add chili powder, sugar, light soy sauce, and lemon juice. Stir well
& turn on to a plate. Sprinkle with remaining peanuts and chopped
coriander leaf. Arrange remaining beansprouts & lime wedge on side
of plate.
(From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter
Pub)
Posted by Lorena Horton in Fidonet Intercook
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! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21449 Date: 04-21-94 20:35
From: Karen Mintzias Read: Yes Replied: No
To: Luke Kozek Mark:
Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Falafel Golden Domes with Tahini Sauce
Categories: California, Vegetarian, Vegan
Yield: 4 servings
1 lb Chickpeas; soaked overnight,
- cooked, and drained.
3 Garlic cloves; minced
1/2 ts Baking powder
2 ts Ground cinnamon
2 ts Ground cumin
1 bn Parsley; minced
1 md Onion; grated
4 Scallions; minced
2 tb Fresh cilantro, chopped
3 c Vegetable oil
4 Pita breads; warmed
1 Tomato; finely chopped
2 Lemons; juiced
MMMMM------------------------TAHINI SAUCE-----------------------------
2/3 c Tahini (sesame paste)
3 tb -Water (or as needed)
2 Lemons, juiced
2 Garlic cloves; minced
1 tb Fresh parsley, minced
Black pepper
Remove the skins from the cooked chickpeas by rubbing them with a dish
towel.
Place the chickpeas in a food processor and pur‚e them.
Add the garlic, baking powder, coriander, cumin, parsley, onions,
scallions, and cilantro. Blend the ingredients together so that a
smooth paste is formed. Add some water if necessary. Let the
mixture rest for 30 minutes.
Form the paste into patties that are 2" in diameter and 1/2" thick.
In a medium large saucepan place the vegetable oil and heat it on
medium high until it is hot. Add the patties and deep-fry them for 2
to 3 minutes, or until they are golden brown. Drain them on paper
towels.
In each of the pita breads place some of the falafel, tomatoes, lemon
juice, and Tahini Sauce.
For Tahini Sauce: In a small bowl place the tahini, water, and lemon
juice. Mix the ingredients together so that a smooth sauce is formed
(add more water if necessary).
Add the garlic, parsley, and black pepper. Mix them in so that they
are well blended.
Makes 1 cup.
Source: Papa Garo's - Redondo Beach, California
"Southern California Beach Recipe" by Joan and Carl Stromquist
ISBN: 0-9622807-3-9
Typed for you by Karen Mintzias
MMMMM
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! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21450 Date: 04-21-94 20:35
From: Karen Mintzias Read: Yes Replied: No
To: Luke Kozek Mark:
Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls)
Categories: Main dish, Vegetarian, Vegan
Yield: 6 servings
MMMMM----------------RICE AND CHICK PEA STUFFING---------------------
1 1/2 c Chopped spring onions
1/4 c Olive oil
1 c Long grain rice
1 c Canned chickpeas; drained
1/2 c Finely chopped parsley
1 c Chopped, peeled tomatoes
1/2 ts Ground allspice
Salt
Freshly ground black pepper
MMMMM-------------------------TO FINISH------------------------------
24 Cabbage leaves
3 Garlic cloves
1 ts Salt
1 ts Dried mint
1/4 c Lemon juice
1/2 c Olive oil
Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes. Turn
into a bowl and add remaining stuffing ingredients, adding salt and
pepper to taste.
Remove leaves from cabbage carefully so as not to tear them, counting
larger leaves as 2. Par-boil cabbage leaves in boiling water until
limp enough to handle, cooking leaves in 2 to 3 lots. Drain in a
colander.
Cut out larger part of centre rib in each leaf and cut larger leaves
in half down centre. Line base of a deep pan with ribs and any torn
leaves.
Place a generous tablespoon stuffing on base of each leaf, roll up
once and tuck in sides to contain filling. Roll to end of leaf.
Repeat with remaining ingredients.
Crush garlic with salt and blend in crumbled, crushed mint and lemon
juice.
Pack rolls flap side down in lined pan, sprinkling some of the
garlic-lemon mixture and olive oil between layers of rolls. Invert a
plate on top of the rolls to keep them intact during cooking. Add
enough cold water to just cover rolls and put lid on firmly.
Bring to the boil on medium heat, reduce to low and simmer gently for
45 minutes. Remove from heat and leave aside for 30 minutes. Serve
lukewarm or cold.
Source: The Complete Middle East Cookbook - by Tess Mallos
Typed for you by Karen Mintzias
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! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 21451 Date: 04-21-94 20:35
From: Karen Mintzias Read: Yes Replied: No
To: Luke Kozek Mark:
Subj: Vegitarian Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Vegetable Pullao
Categories: Vegan, Vegetarian, Indian, Side dish
Yield: 8 servings
1 c Whole mung bean
-- picked over and washed
2 c Long-grain rice
4 1/2 tb Vegetable oil
1 ts Whole black mustard seeds
1 md Onion
-- peeled and finely chopped
4 md Garlic cloves
-- peeled and finely minced
1 ts Peeled, minced ginger
1/3 lb String beans; trimmed
-- and cut into 1/4" pieces
2 ts Garam masala
1 1/2 ts Ground coriander
2 1/2 ts Salt
2 tb Finely minced parsley
-- preferably Chinese
Put mung beans in a bowl with 3 cups water. Cover lightly and set
aside for 12 hours. Drain beans and wrap in a very damp dish towel.
Put the wrapped bundle in a bowl. Put this bowl in a dark place
(like an unused oven) for 24 hours.
Wash rice well and soak in 4 cups of water for half an hour. Drain
well.
Preheat oven to 325 F.
Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a
medium-high flame. When hot, put in mustard seeds. As soon as the
mustard seeds begin to pop (this takes just a few seconds), put in
the onion. Stir and fry for about 5 minutes or until onion turns
brown at the edges. Add the garlic and ginger. Fry, stirring, for
about 1 minute. Turn heat to medium-low and add the mung beans,
rice, string beans, mushrooms, garam masala, ground coriander, and
salt. Stir and saute for about 10 minutes or until rice turns
translucent and vegetables are well coated with oil. Add 4 cups hot
water and the minced parsley. Turn heat to a medium-high flame and
cook, stirring, for about 5 minutes or until most of the water is
absorbed. (There will be an inch or so of water at the bottom.)
Cover the pot first with aluminum foil, crimping and sealing the
edges, and then with its own lid. Place in heated oven for half an
hour. Fluff up with a fork and serve.
Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking
Typos by: Karen Mintzias
MMMMM
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! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
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