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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22965 Date: 05-01-94 00:07
From: Dale Shipp Read: Yes Replied: No
To: Bob Polk Mark:
Subj: 2x4 CR*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 28 Apr 94 18:54:00, Bob Polk <=-
-=> spoke to Dale Shipp about Re: Bread Machines <=-
DS> Watch out, aroma police might be in your area.
BP> I'm ready fer em, got the double lock on the door and the 2x4 ready.
Every kitchen should have a 2x4. We use ours to pound chicken flat
for chicken schnitzel.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Bavarian Chicken Schnitzel
Categories: D/g, Chicken, Boat
Yield: 4 servings
4 Chicken breasts, boneless;
Skinless; (about 1 1/2 lbs)
1/2 ts Salt
1/2 ts Pepper
1 1/4 c Bread crumbs, unseasoned
1 tb Parsley OR varied spices
1 tb Grated rind of lemon
2 tb Water
2 Eggs
1/2 c Flour
3 tb Butter
3 tb Oil
1 Lemon; thinly sliced
-(optional)
This dish can be made from chicken, veal, pork and beef.
1. Place chicken between sheets of wax paper, pound with
smooth side of meat mallet or pan bottom to 1/4 inch
thickness. Sprinkle with salt and pepper. Cut each
flattened breast crosswise into 2 or 3 pieces.
2. Stir together crumbs, parsley and lemon rind in shallow
dish. In separate dish, lightly beat eggs and water.
Place flour in another dish.
3. Coat each piece of chicken lightly with flour, shaking off
excess. Dip into egg mixture to coat, then bread crumbs to
coat well, shaking off excess. Place on tray or between
sheets of wax paper. Chill at least 15 minutes or up to 2
hours to set coating.
4. Heat 1 1/2 Tbls of butter and oil in large skillet. Cook
chicken over medium high heat, a few pieces at a time, 2 or
3 minutes per side or until browned. Add more butter and
oil as needed. As pieces brown, remove to platter and keep
warm.
Vary spices to make Mexican, Indian, Italian
SERVES 4
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50
From: Dale Shipp
MMMMM
... Shipwrecked on Hesperus in Maryland. 22:34:54 30 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22885 Date: 04-29-94 06:22
From: Dorothy Hair Read: Yes Replied: No
To: Jerry Cagle Mark:
Subj: Acorn Squash Puree w Tofu
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
JC> think of for cooking with Tofu is ***BE CREATIVE***. Essentially
JC> lacking in any flavor of its own; it will take on the flavor of
JC> whatever it is cooked with.
Why is it when I cook tofu with rabbit it tastes like chicken? ;-)
Here's a tofu fo you:
MMMMM--------Meal-Master v8 format
Title: Acorn Squash Puree from Sonoma Mission Inn
Categories: Vegetable, Side Dish, Low Cal
Yield: 4
MMMMM------Sonoma Mission Inn=========/=========
MMMMM------Acorn Squash Puree ========/==========
4 md Acorn Squash
1/2 c Tofu, soft
1 Egg; plus
2 Egg whites
1/8 ts Allspice, ground
2 tb Honey
Pepper, white
- freshly ground
t tb Butter, melted
Cinnamon
Allspice
- and/or
Nutmeg
- freshly ground
- (to taste)
=========================== > Directions < ==========================
Preheat the oven to 350 degrees.
Cut the squash in half lengthwise, scrape out the seeds, place cut
side down on a baking sheet and bake until soft, about 1 hour.
When cool enough to handle, scoop out the flesh into a mixing bowl and
mash well. Add the tofu and blend thoroughly. In another bowl beat the
egg and egg whites lightly, then add the squash mixture, spices, honey
pepper, and butter. Mix well.
Turn the puree into a shallow 1 quart baking dish. If preparing ahead
to this point, cover the dish with wax paper.
Bake for 30 minutes. Serve hot, sprinkled with additional cinnamon,
allspice or nutmeg (or all three) if desired.
=========================> Notes and Credits <========================
Calories per serving: 65
Source: Sonoma Mission Inn, located in one of California's wine
regions. Built in 1926 and renovated in 1980. Enjoy a killer weekend
get-away at this spa and resort. Great low cal haute cuisine,
beautiful countryside and __WONDERFUL__ massages.
[shared by Dorothy Hair Davis, 4/94]
MMMMM------
* DeLuxe2/386 1.25 #95sa *
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22889 Date: 04-29-94 10:01
From: Dorothy Hair Read: Yes Replied: No
To: Mark Satterly Mark:
Subj: Alg ChickLambCouscous(#2)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
(Continued from the previous message)
be tender (total cooking time for the tajin is between 1 1/2 and 2
hours.) Remove couscous from steamer and toss with 1/4 pound butter,
mixing lightly until butter is melted. Place couscous on a large dish,
forming it into a mound. Make a good-sized well in the center. Place
the chicken and lamb pieces in the well and surround with the sauteed
onions. Sprinkle the raisins over all the arrange cooking liquid, which
has previously been reduced somewhat over a high fire, in a separate
dish.
Pass with the couscous a sauce made of the chili peppers, cumin,
coriander, parsley, and saffron mixed with 1/2 cup of the cooking
liquid, 2 tablespoons olive oil, and 1 tablespoon lemon juice. This
sauce is called Harisa. It is available canned in some specialty food
stores.
=========================> Notes and Credits <========================
Without the hot pepper sauce, the Algerian couscous would be very
pallid.
Source: "Kitchen Safari" by Harva Hachten, 1970 McClelland & Stewart
[shared by Dorothy Hair Davis 4/94]
MMMMM--------
* DeLuxe2/386 1.25 #95sa *
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 23003 Date: 05-01-94 13:29
From: Michelle Bass Read: Yes Replied: No
To: Fran Mcgee Mark:
Subj: Angel Food Cake*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Fran, tried and true and never failed me yet, and I'm no baker.
***************************
***** Angel Food Cake *****
***************************
Categories: Cake Angel Food Cake Egg Whites
Calories per serving: Number of Servings: 0
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
1 1/2 cup egg whites - (11 to 13 eggs, less if XL or jumbo)
1 tsp cream of tartar
1 1/4 cup cake flour - sifted
1 3/4 cup sugar
1/2 tsp salt
1/2 tsp almond extract
1 tsp vanilla
DIRECTIONS ------------------------------------------------------------
1. BEAT egg whites until frothy; add cream of tartar; continue
beating until whites peak but aren't dry.
2. ADD flavoring. SIFT flour, sugar and salt NINE (9) times.
3. FOLD in dry ingredients a little at a time.
4. POUR into UNGREASED tubular cake pan. 5. BAKE in slow oven (325F)
for 1 hour.
6. REMOVE from oven; cool upside down (I hang my angel food cake
upside down over the neck of a wine bottle to cool).
Makes one "party size" angel food cake.
Note sure where the recipe came from but this is the first angel food
cake I ever made and it came out great! (Use the egg yolks to make a
yellow cake at the same time so there is no waste.)
*** Recipe Via Compu-Chef (tm) ***
-!- Maximus 2.01wb
! Origin: New Orleans P.C. Club (1:396/17)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22878 Date: 04-29-94 03:42
From: Dorothy Hair Read: Yes Replied: No
To: Pat Stockett Mark:
Subj: Asparagus Tip Pasta
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
PS>Title: Fresh Linguine with Asparagus Pesto
Hi Pat! Thanks for this post which includes some of my favorites:
PS>Keywords: pasta, asparagus, pesto
PS>Trim any woody ends from the asparagus. Cook for 5 to 6 minutes in
I used to snap off the ends of asparagus, cooking only the tender parts
that remained. That is, before I learned how much more could be saved
by simply using a vegetable peeler on the stalks. Guess the times
have taught me to be more frugal.
Last weekend there was an Asparagus Festival in Stockton, CA. We were
going to go but the rains changed our minds. I wonder if they had ice
cream made from asparagus, like the garlic ice cream at the Garlic
Festival in Gilroy?
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Asparagus Tip Pasta From Calvert's Mustard Cookbook
Categories: Main, Pasta, Italian
Yield: 4 servings
MMMMM------------------------INGREDIENTS-----------------------------
1 lb Pasta, Fusilli (spirals)
3 tb Oil, Olive
4 tb Butter, unsalted
10 oz Asparagus tips, fresh
(1-inch lengths)
1 c Olives, black, pitted
Sliced
2 tb Calvert's Cedar street
Bumpy beer mustard.
2 tb Lemon Juice, fresh
1/2 c Cheese, Kasseri or fresh
Parmesan, finely grated
Salt
Pepper, Black
-Freshly cracked
=========================> Directions <==============================
Cook pasta according to directions. While cooking, melt butter in
saute pan over medium heat. Add asparagus tips and cook briefly
about 4 minutes. Drain pasta and toss with olive oil. Add asparagus,
butter, olives, mustard and lemon juice, and salt and pepper. Top
with freshly grated cheese.
==========================> Nutrition <==============================
Calories: 586 Protein (%): 35
Protein (grams): 23 Vitamin A (%): 13
Carbohydrate (grams): 69 Vitamin C (%): 80
Fat (grams): 26 Thiamine (%): 62
Cholesterol (milligrams): 110 Riboflavin (%): 42
Sodium (milligrams): 775 Niacin (%): 27
Unsaturated (grams): 11 Calcium (%): 25
Saturated (grams): 9 Iron (%): 31
============================> Notes and Credits <===================
Preparation: boil Cuisine: Italian
Source: Calvert's Mustard Cookbook Food Group: Pasta
Meals: lunch, dinner Courses: Main
Temperature hot
[shared by Dorothy Hair Davis, 4/94]
From: Dorothy Hair
MMMMM
* DeLuxe2/386 1.25 #95sa *
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22884 Date: 04-29-94 06:01
From: Dorothy Hair Read: Yes Replied: No
To: Nancy Coleman Mark:
Subj: Asparagus/Peas/Artichokes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
NC> Title: Chalupas Compuestas
NC> Title: Refried Beans
Title: and more
Title: and more
Title: and still more!!!!
Thanks sooooooo much! Am I glad " :-) x 1,000,000" that you use
Meal-Master, too. It's such a treat not having to reformat recipes to
add to my database. Here's an aspargus recipe for you.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Bouquetiere De Legumes From the Chaparral
Categories: Side, Vegetable, French
Yield: 4 servings
MMMMM------------------------INGREDIENTS-----------------------------
16 md Asparagus spears
1 c Peas, green
1 md Zucchini, sliced
3 tb Butter
2 Tomatoes, halved
1 c Bread crumbs, seasoned
4 Artichoke bottoms
Salt and pepper
=================================> Directions <======================
Steam the asparagus and green peas for 5 minutes or until al dente.
Remove and drain. Saute the zucchini in the butter over medium-high
heat for 3 minutes or until al dente. Remove from heat. Sprinkle the
cut surfaces of the tomato halves with the bread crumbs. Place under a
heated broiler for 1 minute or until heated through. To serve, place
artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange
the remaining vegetables around in an appetizing fashion. Season with
salt and pepper to taste.
================================> Nutrition <=========================
Calories: 238 Protein (%): 12
Protein (grams): 8 Vitamin A (%): 19
Carbohydrate (grams): 30 Vitamin C (%): 56
Fat (grams): 10 Thiamine (%): 20
Cholesterol (milligrams): 25 Riboflavin (%): 13
Sodium (milligrams): 643 Niacin (%): 15
Unsaturated (grams): 3 Calcium (%): 6
Saturated (grams): 6 Iron (%): 14
============================> Notes and Credits <===================
Preparation: steam Cuisine: French
Source: The Chaparral Food Group: Vegetable
Meals lunch, dinner Courses Side
Temperature hot [shared by Dorothy Hair Davis, 4/94]
From: Dorothy Hair
MMMMM
* DeLuxe2/386 1.25 #95sa *
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22802 Date: 04-29-94 21:19
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 01 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BWHAHAHA!! I managed to sneak another cookbook into the house
right under my hubby's nose. <looking nervously over shoulder>
Well ... it's a *small* one. It's the newest Pillsbury Bake-Off
winners & they've got some real goodies.
MMMMM-----Meal-Master
Title: Golden Cheese & Pepper Rolls
Categories: Bakeoff, Bread
Servings: 24
1 pk Pillsbury Hot Roll Mix
1/2 c finely chopped red bell
-pepper
2 T oil
8 1/2 oz can Green Giant Cream
-Style Sweet Corn
3 T water
1 egg
4 oz Monterey Jack Cheese with
-Jalapeno Peppers, cut
-into 24 equal pieces
1 T butter, melted
Grease 13 x 9" pan. In large bowl, combine flour mixture with
yeast from foil packet; mix well. In small saucepan over
medium-low heat, cook bell pepper in oil until tender. Stir in
corn and water; heat to 120 to 130 degrees. Stir hot corn
mixture and egg into flour mixture until dough pulls away from
sides of bowl. Turn dough out onto lightly floured surface.
With greased or floured hands, shape dough into a ball. Knead
dough 5 minutes until smooth, sprinkling with additional flour
if necessary to reduce stickiness. Cover dough with large bowl;
let rest 5 minutes. Divide dough into 24 pieces. Shape each
piece of dough around 1 piece of cheese, pulling dough under and
sealing edges to make a smooth top. Place, seam side down, in
greased pan. Cover loosely with greased plastic wrap and cloth
towel. Let rise in warm place for 30 minutes. Heat oven to 375
degrees. Uncover dough. Bake for 25 to 30 minutes or until
golden brown. Brush with butter; remove from pan.
Per roll: 110 calories, 4 g protein, 16 g carbohydrate, 4 g
fat, 13 mg cholesterol, 200 mg sodium.
From the 36th Pillsbury Bake Off, by Jackie Medley, Covington
KY.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * Even if I'm not asleep, it doesn't mean I'm awake.
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22803 Date: 04-29-94 21:21
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 02 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Cheddar Dill Knots
Categories: Bakeoff, Bread
Servings: 20
HHH-----Rolls=============================
1 pk Pillsbury Hot Roll Mix
1 c finely shredded sharp
-Cheddar cheese
3 T finely chopped fresh dill
-OR ...
1 T dried dill weed
1 c water heated to 120 to
-130 degrees
2 T butter, softened
1 T Dijon mustard
1 egg
HHH-----Glaze=============================
1 T water
1 t Dijon mustard
1 egg
Generously grease cookie sheets. In large bowl, combine flour
mixture with yeast from foil packet, cheese and dill; mix well.
Stir in 1 cup hot water, butter, 1 T mustard and 1 egg until
dough pulls away from sides of bowl. Turn dough out onto
lightly floured surface. With greased or floured hands, shape
dough into a ball. Knead dough 5 minutes until smooth,
sprinkling with additional flour if necessary to reduce
stickiness. Cover dough with large bowl; let rest 5 minutes.
Divide dough into 20 pieces. On lightly floured surface, roll
each piece into 8" rope; tie into loose knot. Place 2 to 3"
apart on greased cookie sheets. Cover loosely with greased
plastic wrap and cloth towel. Let rise in warm place for 25
minutes or until almost doubled in size. Heat oven to 375
degrees. Uncover dough. In small bowl, beat all topping
ingredients; lightly brush over rolls. Bake for 13 to 18
minutes or until golden brown. Serve warm or cool.
Per roll: 120 calories, 5 g protein, 17 g carbohydrate, 4 g
fat, 30 mg cholesterol, 230 mg sodium.
From the 36th Pillsbury Bake Off, by Lori Welander, Shelburne VT.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * I'm very flexible. I can put both feet in my mouth
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22804 Date: 04-29-94 21:22
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 03 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Herb Nut Rolls
Categories: Bakeoff, Bread
Servings: 12
HHH-----Filling===========================
3 oz pkg cream cheese,
-softened
1 t minced fresh chives, or
-green onion tops
HHH-----Rolls=============================
1 pk Pillsbury Hot Roll Mix
1/2 c chopped pine nuts or
-almonds
1 T minced fresh parsley OR
1 t dried parsley
1/2 t dried basil leaves
1/2 t dried tarragon leaves
1/4 t garlic powder
1 c water heated to 120 to
-130 degrees
2 T butter, softened
HHH-----Topping===========================
1 egg white
1 t milk
2 T grated Parmesan cheese
In small bowl, combine filling ingredients; mix well,
refrigerate. Grease 13 x 9" pan. In large bowl, combine flour
mixture with yeast from foil packet, pine nuts, parsley, basil,
tarragon and garlic powder; mix well. Stir in hot water, butter
and egg until dough pulls away from sides of bowl. Turn dough
out onto lightly floured surface. With greased or floured
hands, shape dough into a ball. Knead dough 5 minutes until
smooth, sprinkling with additional flour if necessary to reduce
stickiness. Cover dough with large bowl; let rest 5 minutes.
Divide cream cheese mixture into 12 equal pieces; flatten each
to a 3" circle. Place cheese piece on center of each circle.
Wrap dough around cheese, pressing edges of dough to seal.
Place rolls, seam side down, in greased pan. Cover loosely with
greased plastic wrap and cloth towel. Let rise in warm place
for 30 minutes or until doubled in size. Heat oven to 375
degrees. Uncover dough. In small bowl, beat egg white and milk
until well blended. Brush over rolls. Sprinkle with Parmesan
cheese. Bake for 20 to 30 minutes or until golden brown. Serve
warm.
Per roll: 220 calories, 8 g protein, 29 g carbohydrate, 9 g
fat, 26 mg cholesterol, 330 mg sodium.
From the 36th Pillsbury Bake Off, by Joe Towarnicky, Worthington
OH.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * I don't care if I'm a lemming, I'm still not going
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22805 Date: 04-29-94 21:23
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 04 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Almond Nutmeg Sticky Rolls
Categories: Bakeoff, Bread
Servings: 14
HHH-----Topping===========================
1/2 c sliced almonds
1/3 c sugar
2 T butter
2 T light corn syrup
1 t grated lemon peel
1 T lemon juice
HHH-----Rolls=============================
1/3 c sugar
1/2 t nutmeg
8 oz can Pillsbury
-refrigerated Crescent
-Dinner Rolls
HHH-----Glaze=============================
1/3 c powdered sugar
1/4 t almond extract
1 t up to ...
2 t milk
Heat oven to 350 degrees. Grease 9 or 8" round cake pan.
Sprinkle almonds in pan. In small saucepan, combine remaining
topping ingredients; bring to a boil. Reduce heat; simmer 4
minutes, stirring occasionally. Pour mixture over almonds. In
small bowl, combine 1/3 c sugar and nutmeg; mix well. Separate
dough into 2 long rectangles. Overlap long sides; firmly press
perforations and edges to seal. Roll or press out to for 14 x
8" rectangle. Sprinkle sugar mixture evenly over dough.
Starting at longer side, roll up. Firmly pinch edge and ends to
seal. Cut into 1" slices; place, cut side down, over topping.
Bake for 20 to 25 minutes or until golden brown. Invert onto
serving plate. In small bowl, combine powdered sugar, almond
extract and enough milk for desired drizzling consistency; blend
until smooth. Drizzle over rolls. Serve warm.
Per mini-roll: 150 calories, 2 g protein, 22 g carbohydrate, 7
g fat, 0 mg cholesterol, 160 mg sodium.
From the 36th Pillsbury Bake Off, by Audeen Faller, Thornton CO.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * I refuse to be intimidated by reality anymore!
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22806 Date: 04-29-94 21:24
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 05 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Spinach Pierogi Pizza
Categories: Bakeoff, Pizza
Servings: 8
10 oz can Pillsbury
-Refrigerated All
-Ready Pizza Crust
9 oz pkg Green Giant Harvest
-Fresh Frozen Spinach,
-thawed, squeezed to
-drain
1/2 c chopped onion
2 T butter
1 1/2 c mashed potatoes
2 T oil
1/2 t garlic salt
1 c shredded mozzarella
-cheese
1/2 c shredded Cheddar cheese
1 sm onion, sliced, separated
-into rings
Heat oven to 425 degrees. Grease 13 x 9" pan. Unroll dough and
place in greased pan; starting at center, press out with hands.
Bake for 7 to 9 minutes or until light golden brown. Meanwhile,
in large skillet cook spinach and chopped onion in butter until
onion is crisp-tender. Stir in potatoes; mix well. In small
bowl, combine oil and garlic salt; mix well. Brush over
partially baked crust; top with spinach mixture. Sprinkle with
mozzarella and then Cheddar cheeses; top with onion rings. Bake
for another 15 to 20 minutes or until cheese is melted and edges
of crust are golden brown.
Per serving: 260 calories, 11 g protein, 27 g carbohydrate, 12
g fat, 23 mg cholesterol, 520 mg sodium.
From the 36th Pillsbury Bake Off, by Rebecca Jo Verdone,
Greensburg PA.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * I thought YOU silenced the guard!
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22807 Date: 04-29-94 21:25
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 06 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Spicy Broccoli Aioli Pizza
Categories: Bakeoff, Pizza
Servings: 8
2 t cornmeal
10 oz can Pillsbury
-Refrigerated All Ready
-Pizza Crust
HHH-----Topping===========================
1/4 c olive oil
4 garlic cloves, chopped
2 T chopped shallots or onion
1 T balsamic vinegar
1/3 c grated Romano or Parmesan
1/2 t dried basil leaves
1/2 t dried thyme leaves
1/2 t dried oregano leaves
1/4 t red pepper flakes
6 oz sliced Havarti or
-Monterey Jack
16 oz pkg Green Giant Frozen
-Broccoli Cuts, thawed,
-well drained
7 oz jar roasted red peppers,
-drained, sliced into 2 x
-1/4" strips
1/2 c grated Parmesan or Romano
Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x
9" pan; sprinkle with cornmeal. Unroll dough; press in bottom
and up sides of greased pan to form a rim. Bake for 5 to 8
minutes or until light golden brown. In food processor bowl
with metal blade or blender container, combine oil, garlic,
shallots, vinegar, Romano, basil, thyme, oregano and red pepper
flakes; process until smooth and set aside. Arrange Havarti
over partially baked crust. Place broccoli evenly over cheese.
Dollop oil mixture evenly over top. Arrange pepper strips over
broccoli; sprinkle with Parmesan cheese. Bake for 17 to 22
minutes or until edges of crust are deep golden brown. Serve
immediately.
Per serving: 310 calories; 14 g protein, 24 g carbohydrate, 19
g fat, 35 mg cholesterol, 470 mg sodium.
From the 36th Pillsbury Bake Off, by Gilda Lester, Chadds Ford
PA.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * My biological clock has a snooze alarm.
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22808 Date: 04-29-94 21:26
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 07 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Grecian Chicken Gyros Pizza
Categories: Bakeoff, Pizza
Servings: 8
3/4 lb boneless, skinless
-chicken breast cut into
-2 x 1/4 x 1/4" strips
1/3 c purchased Caesar (not
-creamy) or vinaigrette
-salad dressing
10 oz can Pillsbury
-Refrigerated All Ready
-Pizza Crust
1/4 c light sour cream
1 1/2 t chopped fresh mint OR
1/2 t dried mint leaves
1/2 t pepper
1 garlic clove, minced
2 T reduced-calorie margarine
1 md onion, halved lengthwise
-& cut into 1/8" slices
1 c shredded Monterey Jack
-cheese
2 plum tomatoes, thinly
-sliced
1/2 c diced seeded cucumber,
-drained on paper towels
1/2 c crumbled feta cheese
In shallow bowl, combine chicken and salad dressing; stir to
coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly
grease 12" pizza pan or 13 x 9" pan. Unroll dough and place in
greased pan; starting at center, press out with hands. Bake for
8 to 10 minutes or until crust is light golden brown.
Meanwhile, in small bowl combine sour cream, mint, pepper and
garlic; mix well. Drain chicken; discard marinade. Heat
margarine in large skillet over medium-high heat until hot. Add
chicken and onion; cook and stir 6 to 8 minutes or until chicken
is no longer pink. Spread sour cream mixture over partially
baked crust, including edges. Top with Monterey Jack cheese.
Using slotted spoon, place chicken mixture evenly over cheese.
Top with tomato slices, cucumber and feta cheese. Bake for 10
to 15 minutes or until edges of crust are deep golden brown and
Monterey Jack cheese is melted. Garnish with fresh mint leaves,
if desired.
Per serving: 290 calories, 19 g protein, 21 g carbohydrate,
15 g fat, 48 mg cholesterol, 460 mg sodium.
From the 36th Pillsbury Bake Off, by Teresa Hannan Smith,
Sacramento CA.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * I didn't do anything--unless I was supposed to.
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! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22809 Date: 04-29-94 21:28
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 08 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: West African Chicken & Groundnut Stew
Categories: Bakeoff, Stew, Chicken
Servings: 8
2 whole boneless,
-skinless chicken breasts
-cut into 1/2" pieces
1 T peanut oil
1 md onion, chopped
1 garlic clove, minced
28 oz can whole tomatoes,
-undrained, cut up
15 1/2 oz can Green Giant Great
-Northern Beans undrained
11 oz can Green Giant Niblets
-Golden Sweet Corn,
-drained
1 sweet potato, peeled &
-chopped
3/4 c water
1/4 c peanut butter
1 T tomato paste
1 t salt
1 t chili powder
1/2 t ginger
1/2 t cayenne
3 c hot cooked rice
In a 4 quart Dutch oven over medium-high heat, cook chicken in
oil until chicken is lightly browned and no longer pink,
stirring frequently. Add onion and garlic; cook and stir 3 to 4
minutes or until onion is tender. Add remaining ingredients
except rice; mix well. Bring to a boil. Reduce heat to
medium-low; cover and cook 30 minutes or until sweet potato is
tender, stirring occasionally. If stew becomes too thick, add
additional water. Serve stew over hot rice
Per 1 1/2 cup serving: 370 calories, 22 g protein, 52 g
carbohydrate, 8 g fat, 37 mg cholesterol, 730 mg sodium.
From the 36th Pillsbury Bake Off, by Joyce Bowman, Raleigh NC.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * I'm too old and incontinent-oops-incompetent.
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22810 Date: 04-29-94 21:30
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 09 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Garlic Chicken Provencal Soup
Categories: Bakeoff, Chicken, Soup
Servings: 4
HHH-----Soup==============================
2 T butter
1/2 c chopped onion
1/4 c butter
4 boneless, skinless
-chicken breast halves
2 16 oz cans Italian plum
-tomatoes, undrained,
-cut into pieces
1 c dry white wine or water
16 oz pkg Green Giant Pasta
-Accents Garlic Seasoning
-Frozen Vegetables &
-Pasta
HHH-----Garnish===========================
1/4 c grated Parmesan cheese
1/4 c chopped fresh parsley
Melt 2 T butter in Dutch oven over medium-high heat. Add onion;
cook and stir 3 to 5 minutes or until softened. Remove from
pan; set aside. In same Dutch oven, melt 1/4 c butter; add
chicken and cook 8 to 10 minutes or until golden brown, turning
once. Add tomatoes, wine and reserved onion. Bring to a boil.
Reduce heat; simmer uncovered 10 to 15 minutes or until chicken
is no longer pink. Stir in frozen vegetables and pasta. Bring
to a boil. Reduce heat; simmer 3 to 5 minutes or until
vegetables are crisp-tender. To serve, place 1 chicken breast
half in each of 4 large shallow soup bowls; ladle hot soup over
chicken. Garnish with Parmesan and parsley.
Per serving: 570 calories, 36 g protein, 34 g carbohydrate,
29 g fat, 133 mg cholesterol, 1120 mg sodium.
From the 36th Pillsbury Bake Off, by Mildred Wittan, Boca Raton
FL.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * My Twit Filter just put me on its Twit List!
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22811 Date: 04-29-94 21:31
From: Terri Woltmon Read: Yes Replied: No
To: All Mark:
Subj: Bake-off Recipes 10 of 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM-----Meal-Master
Title: Crescent Cristo Sandwich Loaf
Categories: Bakeoff, Sandwich, Lunch
Servings: 8
HHH-----Loaf==============================
2 8 oz cans Pillsbury
-Refrigerated Crescent
-Dinner Rolls
2 T butter, melted
2 T honey
6 oz thinly sliced smoked
-cooked turkey breast
6 oz medium sliced meunster
-cheese
6 oz thinly sliced cooked ham
1/2 c red raspberry preserves
HHH-----Topping===========================
2 T honey
1 T sesame seeds
Heat oven to 375 degrees. Separate dough into 4 long
rectangles. Place rectangles crosswise on 1 large or 2 small
ungreased cookie sheets (rectangles should not touch); firmly
press perforations to seal. In small bowl, combine butter and 2
T honey; mix well. Brush over dough. Bake for 8 to 12 minutes
or until light golden brown; cool 15 minutes. Grease 15 x 10 x
1" baking pan. Carefully place 1 crust on pan. Top evenly with
turkey. Place Second crust over turkey; top with cheese and
ham. Place third crust over ham; spread evenly with preserves.
Top with fourth crust; brush top with 2 T honey. Sprinkle honey
with sesame seeds. Bake for 10 to 15 minutes or until crust is
deep golden brown and loaf is hot. Let stand 5 minutes. Cut
into 8 slices.
Per serving: 440 calories, 17 g protein, 45 g carbohydrate,
23 g fat, 40 mg cholesterol, 1220 mg sodium.
From the 36th Pillsbury Bake Off, by Lori Ann Rizzo, College
Station TX.
MMMMM
Terri St.Louis-Woltmon
Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com
* DeLuxe2 1.25 #12403 * Operator...give me the number for 911, quick!
-!- Maximus 2.01wb
! Origin: SCTC Bulletin Board (1:203/50)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22905 Date: 04-29-94 05:59
From: Pat Stockett Read: Yes Replied: No
To: Nancy Bird Mark:
Subj: balsamic vinegar
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Nancy!
NB>Wasn't it you who posted the suggestion of using balsamic vinegar with
>strawberries? I bought some today, and it was good. What else would it
>be good with?
Michelle and Eric have been using it more than I have, I just tried it
with strawberries once. Eric Decker sent me a post with lost of good
information in it. I'll copy it here. -Pat
Balsamic is a bit different from any other vinegar in that the
acidity is less detectable. I find one can add a fair amount before a
plateau is reached and any more turns it into an acid bath.
The key to using balsamic vinegar is to keep it below that point so
that the complex flavour is not ruined by acid overload.
Brand? I go with only and any of the imported stuff from `southern
Italy' which are aged 50 yrs or more. Expensive? Yes, but only a little
is needed for a truly wonderful taste.
Salad dressing?
Use a broad variety of veggies but include Romaine, fresh pepper. Toss
thoroughly. Now add the B. vinegar slowly, toss, add, use only enough
balsamic vinegar to leave each leaf a bit glistening. Taste and add salt
to suit - finer taste control is had by doing the salt last. I do not
add garlic to a salad for Balsamic - the finer nuances of Balsamic are
drowned.
Note: I use NO oil.
The salad this produces is truly sensational, the Romaine takes on a
nutty flavour. Tomatoes adopt a tone of pure delight ...
ps. Butter sauteed whole clove of garlic served with a light sprinkle of
Balsamic is a taste delight of it's own! Blue cheese and red wine are
fine companions for this repast.
* 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#: 22929 Date: 04-27-94 23:11
From: Randy Rigg Read: Yes Replied: No
To: All Mark:
Subj: Beef Stew
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Beef Stew
Categories: Meat
Yield: 3 servings
1/3 c Flour
1 1/2 ts Salt
1/8 ts Pepper
1 1/2 lb Boneless beef stew, cut
Into 1 inch cubes
3 tb Oil
3 c Water
3 md Onions, diced
4 md Potatoes, cut in cubes
5 md Carrots, sliced
1 1/2 c Peas
1/4 c Water
Combine flour, salt and pepper. Coat meat with seasoned flour. Save
remaining flour. Brown meat in hot oil in a 4 qt saucepan. Add
water and cover tightly. Simmer until meat is tender, about 1 1/2
hours. Add onions, potatoes, and carrots. Cover and simmer 15
minutes. Add peas. Cover and simmer until all vegetables are tender.
Blend 1/4 cup water with remaining flour. Add to stew. Stir gently;
cook until thickened.
Randy Rigg
MMMMM
... Give me patience . RIGHT NOW.
___ Blue Wave/QWK v2.12
-!- GEcho 1.00
! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22865 Date: 05-01-94 09:49
From: Debbie Carlson Read: Yes Replied: No
To: Wesley Pitts Mark:
Subj: Betty Crocker
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
> > there's some other recipe(s) from that book that you've been dying
> > for, let me know and I'll post it for you.
WP> YES! Peaches'n'Cream pie!
Your wish is my command! Voila!
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: PEACHES-AND-CREAM PIE
Keywords: PIES, PEACHES, BETTY CROCKER, DESSERTS
For 9" Pie For 8"
-+--------------------------------------------------------
Peeled ripe, juicy peach halves: 7 or 8 halves 6 halves
Sugar: 2/3 cup 1/2 cup
Gold Medal flour: 4 Tbsp. 3 Tbsp.
Salt: 1/4 tsp. 1/4 tsp.
Cinnamon: 1/2 tsp. 1/3 tsp.
30 % cream: 1 cup 3/4 cup
Make pastry for one-crust pie of desired size. Line pie
pan.
For the filling, arrange peach halves rounded-side-up in
pastry-lined pan.
Mix together the sugar, flour, salt, cinnamon and cream.
Pour cream mixture over peaches and bake at 400 degrees for
35 to 45 minutes. Crust should be nicely browned and
filling set. Serve slightly warm.
From: Betty Crocker Cookbook, First Edition
Posted by: Debbie Carlson - Cooking Echo
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22866 Date: 05-01-94 09:56
From: Debbie Carlson Read: Yes Replied: No
To: Wesley Pitts Mark:
Subj: Betty Crocker
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Just in case you needed the recipe for pie crusts from Betty Crocker:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: PIE CRUSTS FOR 8, 9, OR 10" PIES
Keywords: PIES, DESSERTS, BETTY CROCKER
FOR 8 OR 9-INCH ONE-CRUST PIE:
1 cup all-purpose flour*
1/2 tsp. salt
1/3 cup lard (or 1/3 cup plus 1 Tbsp. shortening)
2 to 3 Tbsp. cold water
FOR 10-INCH ONE-CRUST PIE:
1 1/3 cups all-purpose flour*
1/2 tsp. salt
1/4 cup plus 3 Tbsp. lard (or 1/2 cup shortening)
3 to 4 Tbsp. cold water
FOR 8 OR 9-INCH TWO-CRUST PIE:
2 cups all-purpose flour*
1 tsp. salt
2/3 cup lard (or 2/3 cup plus 2 Tbsp. shortening)
4 to 5 Tbsp. cold water
FOR 10-INCH TWO-CRUST PIE:
2 2/3 cups all-purpose flour*
1 tsp. salt
3/4 cup plus 2 Tbsp. lard (or 1 cup shortening)
7 to 8 Tbsp. cold water
INSTRUCTIONS:
Measure flour and salt into bowl. Cut in lard/shortening thoroughly.
Sprinkle in water, 1 Tbsp. at a time, mixing until all flour is
moistened and dough almost cleans side of bowl (1 to 2 tsp. water can be
added if needed).
Gather dough into ball; shape into flattened round on lightly floured
cloth-covered board. (For Two-crust pies, divide dough in half and shape
into 2 flattened rounds.) With floured stockinet-covered rolling pin,
roll dough 2" larger than inverted pie pan. Fold pastry into quarters;
unfold and ease into pan.
For One-crust Pies: Trim overhanging edge of pastry 1" from rim of pan.
Fold and roll pastry under, even with pan; flute. Fill and bake as
directed in recipe.
For Baked Pies Shell: Prick bottom and side thoroughly with fork. Bake
at 475 degrees for 8 to 10 minutes.
For Two-crust Pies: Turn desired filling into pastry-lined pie pan.
Trim overhanging edge of pasty 1/2" from rim of pan. Roll second round
of dough. Fold into quarters; cut slits so steam can escape. Place
over filling and unfold. Trim overhanging edge of pastry 1" from rim of
pan. Fold and roll top edge under lower edge, pressing on rim to seal;
flute. Cover edge with 2 to 3" strip of foil to prevent excessive
browning; remove foil last 15 minutes of baking. Bake as directed in
recipe.
* = If using self-rising flour, omit salt. Pie crusts made with
self-rising flour differ in flavor and texture from those made with
plain flour.
From: Betty Crocker Cookbook, courtesy, Debbie Carlson - Cooking Echo
-End Recipe Export-
-!-
! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22967 Date: 05-01-94 02:53
From: Dale Shipp Read: Yes Replied: No
To: Bob Sherman Mark:
Subj: Bread CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 28 Apr 94 09:56:39, Alison Meyer <=-
-=> spoke to Bob Sherman about RE: RECIPE WANTED <=-
BS> My requirements, however, may challenge the term, bread. I'd
BS> like a couple of bread recipes that do _NOT_ use sugar,
BS> molasses, brown sugar, honey, or anything that remotely looks
BS> like simple sugar. Salt is on the _NOT_ list too. Whole
BS> grain flour is highly desireable, though I'm willing to go
BS> 50/50.
Maybe these may give you some ideas
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Tuscan Bread
Categories: Bakery, Breads
Yield: 1 loaf
1 oz Fresh yeast; -=OR=-
2 pk -Instant dry yeast granules
1 1/4 c Warm water (125F)
2 1/4 c Unbleached white flour
1/4 c Whole wheat flour
In a large bowl, dissolve the yeast in the water. Mix the 2 flours
and stir them in to make a soft dough. Knead 10 minutes by hand, or 4
minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and
set the dough in it, cover tightly with plastic wrap and let rise
until doubled in bulk. (In the traditional warm place, this will take
about 2 hours. However, a cooler temperature will do as long as the
dough has enough time to rise, including overnight in the
refrigerator.) If the dough is ready sooner than it is needed, punch
it down and refrigerate it or let it rise slowly again at room
temperature until ready to use. Rub 2 to 3 tablespoons flour into a
lintless dish towel and set the towel on a baking sheet. When the
dough has completed its rising, punch it down, turn it out onto a
floured work surface, and flatten it into an oblong about 8 inches
wide, 10 inches long, and 1/4-inch thick. It will still be very soft,
but try to use a minimum of additional flour in handling it. Roll the
dough tight, jelly-roll fashion, into a cylindrical shape. Flatten
this to about 1-inch thick and roll it again. (This activates the web
of gluten that will keep the loaf from flattening out in the oven.)
For a round loaf: tuck both ends of the cylinder under to meet in the
center, pinching to seal them. Roll the dough around the work surface
under your hands, to shape it into a smooth ball about 5 inches in
diameter.
For an oblong loaf: roll the dough under your hands into a fat cigar
shape, extending it to about 10 inches in length. Set the loaf on
the floured towel and fold the ends of the towel loosely around it.
Put the covered loaf, on its baking sheet, in a warm place to rise
for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a
water- filled sprayer handy. Slide your hand under the towel, pick up
the loaf, and gently deposit it upside down on the tiles. Spray water
into the oven before closing the door, and spray twice more at
2-minute intervals. Bake for 50 minutes or until golden brown. The
bread should have a hollow sound when you knock on its bottom.
Tom Maresca & Diane Darrow, "Prodigy Guest Chefs Cookbook"
From: Mark Satterly Date: 06 Apr 94
From: Dale Shipp
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Seasoned Flat Bread
Categories: Breads, Yeast
Yield: 1 servings
1 1/2 c Warm water
1 pk Active dry yeast
6 c Flour
1 ts Olive oil
MMMMM-------------------------SEASONING------------------------------
2 ts Dried oregano
2 ts Dried basil
1/2 ts Dried savory
1/2 ts Dried rosemary
2 ts Dried lemon peel
In a large bowl combine the reast and the warm water. Let rest for 2
minutes.
Add 5 cups of the flour to the yeast mixture. Stir until well
combined. Add the remaining flour, a little at a time, stirring until
a dough forms. Do not add all the flour if it is not needed.
Transfer the dough to a floured surface and knead for 10 minutes or
until dough is no longer sticky and is smooth. Shape the dough into a
ball. Place 1/2 teaspoon of the olive oil in your hand. Roll the
dough around in your hand until it is coated with oil. Place dough in
a large bowl and cover with a towel. Let rise in a warm draft-free
place for 35 minutes until doubled in size.
In a small bowl combine the dried oregano, basil, savory, rosemary,
and lemon peel.
Punch the dough down and divide it in half. Flatten each half until it
resembles a plate sized round. Brush the tops of the loaves with the
remaining oil. Sprinkle the tops of the loves with the seasoning
mixture.
Place the loaves on baking sheets. Cover loaves with bowls and let
rise in a warm draft free place for 30 minutes until doubled in size.
Preheat oven to 400F. Bake for 30 minutes or until tops are golden
brown. Remove from oven. Cool or serve warm.
Source: The Great American Baking Book
From the Diehl collection
From: Michael Diehl Date: 06 Mar 94
From: Dale Shipp
MMMMM
... Shipwrecked on Hesperus in Maryland. 01:17:24 01 May 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22955 Date: 05-01-94 07:51
From: Earl Shelsby Read: Yes Replied: No
To: Troy Gagnon Mark:
Subj: BUFFALO WINGS
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Lisa:
TG> I,m looking for a recipe on buffalo wings, know any good ones?
TG>If you have a tasty one please let me know Im desperate.
If you would like to see more than 100 tasty ways to fix chicken wings,
you can go to the files section of my base BBS and download the file
WINGS.ZIP. In the meantime, here is one of my favorites:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Spicy Chicken Wings
Keywords: chicken, bake, snack, wings, chickenbk, chickensnk, wings
Ingredients:
2 tbs vegetable oil 1 tbs chili powder
1 tsp instant minced onion flakes 1 tsp garlic powder
1/2 tsp salt 1/4 tsp red pepper flakes, crushed
12 chicken wings, tips removed
Directions:
Preheat oven to 375 degrees. Combine oil and chili powder on a large
jelly-roll pan. Set in preheated oven for 5 minutes. In a large bowl,
combine onion flakes, garlic powder, salt, and red pepper flakes. Add
chicken wings and toss to coat with the spices. Remove pan from the
oven. Place chicken wings in single layer; turn to coat with chili oil
using tongs or a wide spatula. Bake 1 hour, or until chicken wings are
tender, turning once or twice.
-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#: 22882 Date: 04-29-94 05:18
From: Dorothy Hair Read: Yes Replied: No
To: Marliene Wolsey Mark:
Subj: Chicken Joanna
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MW> Title: Famous fried chicken
MW> I hope this gets imported I've tried before no luck.
Thanks for the recipe, Marliene. My husband lists fried chicken as his
favorite so I'm sure he'll want to try yours.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chicken Joanna From Mr. Chow
Categories: Hors d'oeuv, Appetizer, Fowl, Chinese
Yield: 4 servings
MMMMM------------------------INGREDIENTS-----------------------------
1 1/2 ts Oil, Sesame
1 ts Salt
1 Chicken breast
- quartered
1 Egg, lightly beaten
1/2 c Flour
1 c Oil, Vegetable
1/4 c Onion; Minced
1/2 ts Garlic; Minced
1/2 ts Vinegar
4 tb Chicken broth
================================> Directions <======================
1. Mix the salt and 1/2 teaspoon of sesame oil together. Smear the
chicken pieces with this mixture and allow to marinate for 10 minutes.
2. Dip chicken pieces into lightly beaten egg. Dust them with flour.
3. Heat the vegetable oil in a pan and lay the chicken pieces into it.
Keep swirling the pan so that the pieces won't stick. Saute for 5
minutes on each side. Remove chicken and set on plate.
4. Mix onion, garlic, vinegar, 1 teaspoon sesame oil and chicken
broth. Heat and pour over the chicken pieces. If this is properly
prepared, the chicken will will be soft and tender on the inside and
crispy on the outside.
================================> Nutrition <=========================
Calories: 694 Protein (%): 26
Protein (grams): 17 Vitamin A (%): 3
Carbohydrate (grams): 13 Vitamin C (%): 1
Fat (grams): 64 Thiamine (%): 4
Cholesterol (milligrams): 90 Riboflavin (%): 8
Sodium (milligrams): 630 Niacin (%): 32
Unsaturated (grams): 51 Calcium (%): 2
Saturated (grams): 8 Iron (%): 5
============================> Notes and Credits <===================
Preparation: saute Cuisine: Chinese
Source: Mr. Chow Food Group: Fowl
Meals lunch, dinner Courses Hors d'oeuvre, appetizer
Temperature hot [shared by Dorothy Hair Davis, 4/94]
From: Dorothy Hair
MMMMM
* DeLuxe2/386 1.25 #95sa *
-!- Silver Xpress Mail System 5.02M1
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22935 Date: 04-28-94 20:08
From: Randy Rigg Read: Yes Replied: No
To: All Mark:
Subj: Chili BunBurger
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Title: Chili BunBurger
Categories: Sandwich
Yield: 12 servings
2 lg Onions, coarsley chopped
1 cl Garlic, minced
3 lb Ground beef
1 cn Tomato paste 6 oz.
1/2 ts Seasoned pepper
1 ts Salt
1 Green pepper, chopped
2 tb Cooking oil
1 cn Red kidney beans 15 oz.
1 ts Worcestershire sauce
1/2 ts Dry mustard
2 tb Chili powder
Saute onions, green pepper and garlic in a large frying pan in
cooking oil for 5 minutes. Add beef; brown, stirring with fork.
Drain off excess fat. Add remaining ingredients; simmer for 20
minutes. Spoon onto toasted buttered hambuger buns. Top with
lettuce and a slice of tomato.
Randy Rigg
MMMMM
... The picture of health requires a happy frame of mind.
___ Blue Wave/QWK v2.12
-!- GEcho 1.00
! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22829 Date: 04-26-94 01:45
From: Frank Skelly Read: Yes Replied: No
To: Mark Paxson Mark:
Subj: CR* & QUESTIONS 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Mark Paxson was screaming into the DBH thusly:
MP>What follows is a message with some questions I am now posting for the SIXTH
MP>time!!!! Please let me know if you receive this. I'm about to give up. :(
MP>1. I ate at El Torito a few weeks ago and some friends had
MP>vegetarian enchiladas that were wrapped in red chile corn
MP>tortillas. I am looking for a recipe for the tortillas. Does
MP>anybody out there have a recipe for red chile corn tortillas?
Well, now that you mention it, Mark, The Library does indeed have one
(actually sauce and dish).
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Enchiladas (Red Chili)
Categories: Mexican, Main dish
Yield: 6 servings
18 Corn tortillas
1 lb Grated cheddar
6 x Fried eggs (optional)
1 qt Red chili sauce
1 Large onion chopped
Fry corn tortillas in deep fat to soften. Immerse in chili sauce and
place on a warm oven-proof plate. Sprinkle with grated cheese and
chopped onion. Cover with red chili sauce and place another tortilla
on top. Repeat the process then pour enough chili sauce over them to
cover tortillas. Three tortillas make one serving. A fried egg is
traditional on top of each enchilada.
Posted from the Echo's Library 04/27/94 by Frank Skelly
From: Frank Skelly
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Red Chili Sauce
Categories: Mexican, Sauces
Yield: 12 servings
16 Dried red chili pods
2 Cloves garlic
1 Hot Water
1 Salt to taste
Open each dried red chili pod. Wash well inside and out and remove
blemishes. Remove stems, seeds and veins from the pods. For hotter
chili leave some veins. Rinse with cold water and soak in hot water
for one hour or until soft. Place the pods in an electric blender (or
food processor) and add enough water to almost cover them, leaving
about two inches headspace. Blend until smooth and skins disappear,
about 2-3 minutes. If sauce seems to be too thick, add more water and
blend for another 1 minute or until skins disappear. Add 2 cloves
garlic and process until well blended. Salt to taste.
Posted from the Echo's Library 04/27/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ You can tune a piano, but you can't tuna fish.
-!- WM v3.10/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22821 Date: 04-28-94 17:24
From: Ron Black Read: Yes Replied: No
To: All Mark:
Subj: Eagle Brand Pudding
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Here is one of the simplest recipes you'll find for a rich butterscotch
flavored pudding:
Take the label off a can of Borden's Eagle Brand sweetened
condensed milk, don't open the can! Place the can submerged into
a pot of boiling water and let it simmer for 4-5 hours. Be
careful to keep the can covered with boiling water the whole
time. Twice in my life I forgot to keep the water replenished
and we painted the kitchen both times...it will explode if the
pot goes dry! After cooking, cool the can before opening. Best
results are cold from the refrigerator. Two tablespoons are
enough for a serving, it is rich!
* OLX 2.1 TD * Dyslexia: it warns without striking!
-!- WM v3.10/91-0013
! Origin: Mark's Point! (206) 486-2415/338-9361 (1:343/26)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22844 Date: 04-26-94 02:28
From: Frank Skelly Read: Yes Replied: No
To: Agnes Colgan Mark:
Subj: Floretine <sp> Cookies
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
AC>Hi, I need a receipe for Chocolate Floretine Cookies. Kind of a
AC>crispy/chewy cookie dipped in chocolate. Thanks, Aggie
Agnes, here's what The Library has to offer. As for the chocolate
coating, I'd guess that semi-sweet chocolate melted in a double boiler
would do.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Florentines
Categories: Desserts, Cookies
Yield: 15 servings
1 c Almonds, sliced
1/4 c Whipping cream
1/3 c Sugar, granulated
4 tb Butter
1/2 c Candied orange peel, fine ch
2 tb Flour, all-purpose
4 oz Semi-sweet chocolate
4 tb Vegetable shortening
In a blender or food processor, whirl 1/2 cup of the almonds until
finely ground. Set aside. Combine cream, sugar and butter in a
medium-size pan and cook over low heat, stirring occasionally, until
butter is melted. Increase heat to medium-high and bring mixture to a
boil; then remove from heat and stir in ground almonds, remaining 1/2
cup sliced almonds, orange peel and flour; mix well. Batter will be
very thin. Drop batter by level tablespoonfuls onto lightly greased
and flour-dusted baking sheets, spacing cookies 3-inches apart; then
spread each into a 2-inch circle with the back of a spoon. Preheat
oven to 350. Bake for 10-12 minutes or until edges are lightly
browned (centers will still be bubbling). Let cool on baking sheets
for 1 to 2 minutes, then carefully transfer to racks with a wide
spatula and let cool completely. Turn cooled cookies upside down on
a piece of wax paper. Place chocolate and shortening in top of a
double boiler over simmering water (or use microwave); stir until
melted. With a soft pastry brush, paint a thin layer of chocolate
over bottom of each cookie. Refrigerate until chocolate has hardened;
the cover lightly and store in the refrigerator for up to 3 days.
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ I'm as serious as a dead convenience store clerk.
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22952 Date: 04-30-94 13:30
From: Earl Shelsby Read: Yes Replied: No
To: Debra Antes Mark:
Subj: Flour Tortilla Recipe
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Debbie:
DA> Now for one more thing that I would Luv to have.
DA>Do you have a recipe for Italian Dressing mix? I have a few recipes that
DA>call for it and it is starting to get expensive since we love the Italian
DA>Baked chicken. I PROMISE that I will post this recipe within the week.
I'll hold you to your promise. In the mean time, here's some Italian
dressings to try:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Italian Herb Dressing
Keywords: salad dressing, dressing, Italian
Ingredients:
2/3 cup Vegetable Oil 1/2 cup Wine or White Vinegar
1 clove garlic 1 tsp dry mustard
1/2 tsp salt 1/2 tsp dried basil leaves
1/2 tsp dried oragano leaves 1/4 tsp crushed red pepper
Directions:
Combine ingredients in jar. Cover and shake well. Chill to blend flavors.
Remove garlic. Shake again before serving. Makes 1 Cup.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Italian Salad Dressing
Keywords: salad dressing, dressing
Ingredients:
1 cup Olive Oil 1/3 cup Wine Vinegar
1 Tbsp. Sugar 1-1/2 tsp salt
1/2 tsp crushed oregano 1/2 tsp crushed chili peppers
1 clove garlic, split
Directions:
Combine all ingredients in jar. Cover tightly and shake well. Refrigerat
several hours. Remove garlic and shake well before serving.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Italian Dressing No. 2
Keywords: salad dressing, Dressing, Capers, Shallots
Ingredients:
1/4 cup up Drained cup capers 1 Clove Garlic, pressed
1 Shallot, minced 1/2 cup up Olive oil
1/2 tsp Pepper 1 Small Dried Red Chili, sliced
1/2 tsp Crushed fennel seed 1 tbs White Chianti
2 tbs Lemon juice
Directions:
Makes 3/4 cup up. Combine all ingredients in a jar with tight-fitting
lid and shake well.
-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#: 23004 Date: 05-01-94 13:30
From: Michelle Bass Read: Yes Replied: No
To: Sarah Vyskocil Mark:
Subj: French Silk Pie*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Sarah,
Here's a great French Silk Pie that Marge Clark posted a while back.
***************************
***** French Silk Pie *****
***************************
Categories: Dessert Pies Hazelnuts
Calories per serving: Number of Servings: 10
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks:
INGREDIENTS ------------------------------------------------------------
HAZELNUT CRUST:
1 cup hazelnuts - ground
1/4 cup brown sugar
1/4 cup melted butter
Nutmeg to taste - optional
FILLING:
3 oz unsweetened chocolate squares - melted
9 1/2 oz unsalted butter - 1 cup plus 3 tablespoons
1 1/4 cup sugar
2 large eggs
1 1/2 tsp vanilla
1 Tbsp molasses
1 Tbsp instant coffee granules
1 cup walnuts - or hazelnuts, chopped
DIRECTIONS ------------------------------------------------------------
HAZELNUT CRUST:
Grind hazelnuts in food processor. Mix together w/sugar, butter
and nutmeg if used and press in 9-inch springform pan. Chill before
putting filling into it.
FILLING:
Melt chocolate in double boiler over hot water. Cream butter
until very light in color. Add sugar gradually and cream well. Add
eggs one at a time, beating well after each addition. Scrape bowl and
beat in melted chocolate, vanilla, molasses and instant coffee
granules. Mix in nuts. Spread in prepared 9-inch springform pan.
Chill several hours in refrigerator before serving.
Makes 10 or 12 servings.
This is the French Silk Pie from the Timberline Lodge on Mt. Hood
(setting for the film THE SHINING)
Recipe courtesy of Marge Clark.
Source: Timberline Lodge on Mt. Hood
*** Recipe Via Compu-Chef (tm) ***
-!- Maximus 2.01wb
! Origin: New Orleans P.C. Club (1:396/17)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22880 Date: 04-29-94 04:40
From: Dorothy Hair Read: Yes Replied: No
To: Imran Chaudhary Mark:
Subj: Gosht Bhuna (Lamb/Onions)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
IC> CHICKEN BRIYANI
IC> North Indian dish (Main Course)
IC> Chicken Savoury
IC> Briyani Rice
IC> CUCUMBER RAITA
Imran, this looks delicious. I'm glad you posted all three. I love Indian
food, especially for its aroma.
IC> ! Origin: Paradise BBS, Australia's Gold Coast
Where do you live in Australia? From the travel logs on TV, it certainly
seems to be a fascinating country.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Gosht Bhuna From Gaylord's Restaurant
Categories: Main, Side, Meat, Indian
Yield: 4 servings
MMMMM------------------------INGREDIENTS-----------------------------
2 lg Onions, sliced
1 1/2 lb Lamb, cut into
- (1 1/2 inch sq cubes)
4 tb Oil
1/2 oz Ginger, grated
3 Cloves garlic
1 tb Paprika
1 tb Cayenne
1 ts Cumin powder
2 lg Tomatoes, quartered
1/2 c Water
Salt and pepper
1 ts Garam masala
================================> Directions <======================
1. Saute the onions slightly, then saute the pieces of lamb in the
oil with the ginger, paprika, cayenne and cumin powder until the
onions are brown and all sides of the meat seared. Drain excess oil.
2. Add the quartered tomatoes and the water. Cook over slow fire until
done, about 20 minutes. Salt and pepper to taste.
3. Before serving, sprinkle with a little Garam Masala.
================================> Nutrition <=========================
Calories: 361 Protein (%): 54
Protein (grams): 35 Vitamin A (%): 9
Carbohydrate (grams): 10 Vitamin C (%): 28
Fat (grams): 20 Thiamine (%): 20
Cholesterol (milligrams): 109 Riboflavin (%): 28
Sodium (milligrams): 384 Niacin (%): 53
Unsaturated (grams): 13 Calcium (%): 4
Saturated (grams): 4 Iron (%): 22
============================> Notes and Credits <===================
Preparation: saute Cuisine: Indian
Source: Gaylord Food Group: Meat
Meals dinner Courses Main, side
Temperature hot [shared by Dorothy Hair Davis, 4/94]
From: Dorothy Hair
MMMMM
* DeLuxe2/386 1.25 #95sa *
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! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22831 Date: 04-26-94 00:41
From: Frank Skelly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Gravy 1/9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> My black bean soup was answered but I find I could use a new recipe
BO>for country gravy.Thank you for the help this group sure are great folks
BO>unlike other places I post........bill
Hehehe... Do you hang out in Taglines, Prowrite, or Flame? (sometimes I
can't tell the difference)
Anyhoo... hope one of these fills the bill (pun intended <BG>)
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Gingersnap Gravy
Categories: Cajun, Sauces
Yield: 6 servings
MMMMM-----------------------SEASONING MIX----------------------------
1 ts Black pepper
1/2 ts Salt
1/2 ts White pepper
1/2 ts Ground ginger
1/2 ts Dried thyme leaves
1/4 ts Rubbed sage
1/4 ts Ground cayenne pepper
1/8 ts Ground cumin
MMMMM----------------------MAIN INGREDIENTS---------------------------
2 tb Chicken, pork, or beef fat
2 tb Unsalted butter
3/4 c Finely chopped onions
1/2 c Finely chopped celery
1/2 ts Minced garlic
6 c Basic chicken stock
1 c Pan drippings from chicken
8 Gingersnap cookies
1 ts Light brown sugar, to taste
1 ts Ground ginger, to taste
Combine the seasoning mix ingredients in a small bowl and set aside.
Melt the fat and butter in a large skillet over medium heat. When
almost melted, add the onions, celery, and garlic; saute 5 minutes,
stirring occasionally. Stir in the seasoning mix and cook 5 minutes
more, stirring occasionally. Add the stock and pan drippings; bring
to a boil over high heat and boil rapidly until liquid reduces to
about 1 quart, about 25 minutes. Then crumble the gingersnaps into
the stock mixture and whisk with a metal whisk until they are
dissolved. Continue cooking 10 minutes, whisking frequently and
making sure the gingersnaps are thoroughly dissolved. During this
time, taste the gravy; if the ginger flavour is not pronounced, add
the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to
taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's
"Louisiana Kitchen"
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ "I'll be Bach." - Johann Sebastian Schwarzenegger
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22832 Date: 04-26-94 00:43
From: Frank Skelly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Gravy 2/9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> My black bean soup was answered but I find I could use a new recipe
BO>for country gravy.Thank you for the help this group sure are great folks
BO>unlike other places I post........bill
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Jeff's Breakfast Gravy
Categories: Sauces, Southern
Yield: 4 servings
4 tb Bacon or sausage drippings
1/4 c Flour
1 c Water
1 c Milk
1/2 ts Salt
1 ts Black pepper
1 ts Chili powder (or to taste)
Reserve the drippings from frying sausage or bacon.
While heating over medium high, add the flour slowly, stirring
constantly with spatula.
When flour combines with drippings, slowly pour in water and milk
combined. Stir constantly.
Add remaining ingredients to mixture. Turn heat to high until
boiling. When gravy starts to thicken, reduce heat to medium-low.
Keep stirring!
Simmer for 5 minutes, stirring occasionally, until desired thickness.
Serve hot with biscuits or over meats.
Enjoy! - Jeff Duke
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ Radioactive halibut will make fission chips.
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22833 Date: 04-26-94 00:45
From: Frank Skelly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Gravy 3/9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> My black bean soup was answered but I find I could use a new recipe
BO>for country gravy.Thank you for the help this group sure are great folks
BO>unlike other places I post........bill
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Biscuits & Gravy
Categories: Breakfast, Pork, Sauces
Yield: 1 servings
1/2 lb Ground sausage
2 tb Flour
Black pepper to taste
3 tb Chopped onion
2 c Hot milk
Prepare Homemade Biscuit recipe. Brown sausage and onion together.
Pour off excess grease. Stir in flour. Slowly add milk while
stirring. Cook until thickened. Serve biscuits split with gravy on
top.
Converted by MMCONV vers. 1.20
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ Seduced by the dark chocolate side of the Force
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22834 Date: 04-26-94 00:46
From: Frank Skelly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Gravy 4/9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> My black bean soup was answered but I find I could use a new recipe
BO>for country gravy.Thank you for the help this group sure are great folks
BO>unlike other places I post........bill
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Country Sausage Gravy
Categories: Sauces
Yield: 6 servings
1 lb Sage flavored bulk pork
-sausage
2 tb Finely chopped onion
6 tb All-purpose flour
1 qt Milk
1/2 ts Poultry seasoning
1/2 ts Ground nutmeg
1/4 ts Salt
1 ds Worcestershire sauce
1 ds Hot pepper sauce
Angel biscuits
Crumble sausage into a large saucepan; cook over medium low heat. Add
onion; cook and stir until transparent. Drain, discarding all but 2
tbs. of drippings. Stir in flour; cook over medium low heat about 6
minutes or until mixture bubbles and turns golden. Stir in milk. Add
seasonings; cook, stirring, until thickened.
To serve, slice biscuits and spoon gravy over halves.
Source: Taste of Home magazine Converted by MMCONV vers. 1.40 ---
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ Politically INCorrect -- and damn proud of it!
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22835 Date: 04-26-94 00:49
From: Frank Skelly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Gravy 5/9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> My black bean soup was answered but I find I could use a new recipe
BO>for country gravy.Thank you for the help this group sure are great folks
BO>unlike other places I post........bill
BTW Bill... you forgot to mention which country you wanted that gravy
from!
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Indian Gravy
Categories: Sauces, Indian
Yield: 1 servings
1 c Ghee
2 lg Onions, chopped
4 lg Garlic cloves
1 ts Grated ginger
2 ts Turmeric
2 ts Cayenne
2 ts Garam masala
4 Ripe tomatoes
1/3 c Yogurt
Salt
2 1/2 c Water
Heat ghee & saute onions & garlic till golden. Stir in ginger,
turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes.
Add tomatoes & yogurt. Stir in salt & cook for 2 minutes.
Pour in water & bring to a boil. Reduce heat & simmer for 10
minutes. The gravy is now ready to use.
Makes 2 1/2 cups.
Michael Pandya, "Indian Vegetarian Cooking"
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ But I *AM* the Bogie Man!
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22836 Date: 04-26-94 00:52
From: Frank Skelly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Gravy 6/9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> My black bean soup was answered but I find I could use a new recipe
BO>for country gravy.Thank you for the help this group sure are great folks
BO>unlike other places I post........bill
This BTW does not exactly go over biscuits, but sure makes an
interesting breakfast!
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Noodles and Gravy (Yee Mein)
Categories: Main dish, Chinese, Vegetables
Yield: 6 servings
20 sm Chinese mushrooms (or 1 can
- sliced mushrooms)
1/4 lb Chinese barbecued pork
1/2 lb Bok choy
1 pk Pre-fried noodles (1/2 lb)
1 qt Chicken stock
3 ts Oil
1/2 lb Bean sprouts
2 Green onions, slivered
1/2 ts Salt
1/2 ts Sugar
2 tb Oyster sauce
1 ts Cornstarch
2 ts Water
Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse,
squeeze dry, remove and discard stems; cut mushrooms into strips,
julienne style.
Cut Barbecued pork into very thin slices.
Break branches off center stock of bok choy. Remove and discard any
flowers. Peel outer covering off of center stock. Cut bok choy
diagonally into 2 inch lengths.
Bring chicken stock to a boil, add noodles, and cook for 5 minutes.
Drain and set aside. Discard the stock, as it will be quite oily!
Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts,
green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2
teaspoon salt and 1/2 teaspoon sugar. Remove and set aside.
Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes;
then, add the oyster sauce. Mix well.
Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water,
and toss together water, and toss together until well mixed.
Add thickening made by mixing the cornstarch with the cold water.
Cook for 1 minute, and serve.
SOURCE: Chopsticks, Cleaver and Wok.
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ I am a dragon. You are not a dragon. Any questions?
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22837 Date: 04-26-94 00:54
From: Frank Skelly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Gravy 7/9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> My black bean soup was answered but I find I could use a new recipe
BO>for country gravy.Thank you for the help this group sure are great folks
BO>unlike other places I post........bill
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Milk Gravy
Categories: Sauces
Yield: 1 servings
2 tb Flour
1 To 2 tbsp bacon or sausage
-grease
1 c Milk
Salt
Pepper
In skillet used to cook sausage or bacon, drain off all but 1 to 2
tablespoons of the grease. In the skillet, combine flour, salt and
pepper. Cook over medium-high heat; add milk and stir until mixture
boils. Serve hot with eggs and biscuits.
NOTE: For thicker gravy, use less milk; for thinner gravy, use more
milk.
Courtesy of Shareware RECIPE CLIPPER 1.0
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ Keptin, it's an inwisible moderator decloaking...
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22838 Date: 04-26-94 00:55
From: Frank Skelly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Gravy 8/9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> My black bean soup was answered but I find I could use a new recipe
BO>for country gravy.Thank you for the help this group sure are great folks
BO>unlike other places I post........bill
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Vegetarian Gravy
Categories: Sauces, Vegetarian
Yield: 1 servings
2 c Kidney bean; cooking juice
-or from pinto or adzuki
-beans
2 tb Tamari soy sauce; up to 3 tb
-or dark miso
1 tb Oil, natural
1/3 c Whole wheat flour; or millet
-flour or quinoa flour
1/4 ts Chili powder; up to 1/2 tsp
-or curry powder
1/4 ts Sea salt
1/4 ts Sea kelp
Cayenne pepper;several dashs
Use previously frozen bean "juice" or cook 1/2-1 lb beans until very
tender and drain off and save 2 cups of the liquid. Use the
'muddiest' part of the liquid for this recipe. Use the beans in
another recipe or freeze them for later use. Combine all the
ingredients with cooled bean juice and stir over medium-low heat
until thickened. Use a wire whisk or blender to mix well. Correct the
seasonings to taste and serve this gravy over potatoes, rice, whole
grains, vegetables, mock meat loaf, burgers or other dishes.
MAKES: 2 1/2 cups SOURCE: _Vegan Delights: Gourmet Vegetarian
Specialities_ by Jeanne Marie Martin. posted by Anne MacLellan
Date: 1993-10-0
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ Cat#*&hair'`*^~in}{keyboard:<~#)_+| #~
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 22839 Date: 04-26-94 00:57
From: Frank Skelly Read: Yes Replied: No
To: Bill Oliver Mark:
Subj: Gravy 9/9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO> My black bean soup was answered but I find I could use a new recipe
BO>for country gravy.Thank you for the help this group sure are great folks
BO>unlike other places I post........bill
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Fat-Free Gravy
Categories: Sauces, Low-cal
Yield: 4 servings
1 c Broth & defatted drippings
2 ts All purpose flour
1 ts Cornstarch
1 ts Ketchup
1 pn Salt
1 pn Freshly ground pepper
1 pn Basil (beef) or sage (chick)
A waist-watcher gravy - quite thin. Serve over meat or potatoes.
Cook up bones as for soup, strain liquid. Refrigerate overnight or
until white fat on top can be removed with a spoon. Refrigerate meat
drippings from the pan and skim off the fat.
Combine broth, flour and cornstarch in a screw-top jar, cover and
shake until well combined or use a blender for a larger batch. Pour
into saucepan, stir in ketchup, salt, pepper and basil for beef (or
sage for turkey, or other herb of your choice). Stir-cook over
medium heat until gravy thickens. (Mine didn't thicken but I had
some lumps of flour or cornstarch.) Makes about 1 cup.
1/4 serving, 1++ extra 3 g carbohydrate, 1 g protein, 16 calories
Source: Choice Cooking, Canadian Diabetes Association 1986 Shared and
tested with turkey drippings Oct 93.
Posted from the Echo's Library 04/29/94 by Frank Skelly
From: Frank Skelly
MMMMM
(The Library is OPEN!)
Frank
-!-
þ QMPro 1.51 þ I'm solidly behind whichever side eventually wins.
-!- WM v3.11/92-0329
! Origin: The Pentagon - Canton, Oh - 216-493-3522
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