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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20087 Date: 04-09-94 16:27
From: Randy Rigg Read: Yes Replied: No
To: All Mark:
Subj: Sweet and Sour Brisket
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Sweet and Sour Brisket
Categories: Meat
Yield: 6 servings
6 lb Single beef brisket
2 lg Onions, sliced
1 cl Garlic, minced
3/4 c Brown sugar
1/2 c Vinegar
1 c Catsup
1 c Water
1 tb Salt
1/4 ts Pepper
Place brisket in heavy skillet and brown on all sides, add onion and
garlic and brown. All other ingredients are now added simmered
(covered) until meat is tender, about 2 1/2 to 3 hours.
Randy Rigg
MMMMM
___ 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#: 19926 Date: 04-04-94 14:53
From: Jim Speerbrecher Read: Yes Replied: No
To: Catherine Vanicek Mark:
Subj: Re: the final soup recipe
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
**> Catherine Vanicek wrote to Joseph Vanicek
**> About "The final soup recipe" on 01 Apr 94 11:10:19
Hi Catherine,
CV> This recipe was not originally written for Meal-Master, and when
CV> I tried to import it, it scrambled. Accordingly, the ingredients
CV> are listed ACROSS the screen, rather than vertically. Sorry.
Well... Let's see if I can help......
~~
MMMMM----- Recipe via Meal-Master (tm) v7.01
Title: Addictive Cream of Broccoli Soup
Categories: Soup, Broccoli, Butter, Cream, Cheese Servings: 4
2 fresh broccoli (each about
- 3-in. bottom diameter)
1/2 lb butter
2 to 6 cloves garlic, chopped
1 tb Chervil (fresh/dried
- chopped)
1 ts salt
1 ts white pepper
3 c milk (full-cream milk)
1 md egg yolk, beaten
1/4 c flour
1/8 ts cardamom
1/8 ts mace
1 c heavy cream (whipping)
1/3 c Gruyere cheese
- (fresh, grate fine)
1/3 c parmesan cheese
- (grate to powder)
(1) Cut broccoli into bite-size pieces. Discard the hard stem pieces,
but keep tender leaves and stem parts.
(2) Steam the cut broccoli for about 5-8 minutes, until just bright
green in color. Do not over-cook.
(3) In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter
until melted. Add chopped garlic and wait until butter is hot
enough to cook in. Add steamed broccoli, then chervil to the
skillet. Lightly salt the broccoli.
(4) Cover, and cook over medium low heat, stirring occasionally with a
wooden spoon, for another 5-10 minutes or until the broccoli turns
a darker green color and becomes very soft.
(5) Mash the broccoli right in the skillet until no large pieces
remain. Use a potato masher or a strong wooden spoon. Mash until
there are no pieces remaining that are too big to fit in a soup
spoon.
(6) While broccoli is cooking, add beaten egg yolk to 2 cups of milk.
(7) Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass
for best soup flavor. Metal pans will make this soup bitter. Melt
butter and add flour. When the flour bubbles and starts to cook,
add the egg/milk mixture into the saucepan. Add the cardamom, mace,
and white pepper. Stir conents of saucepan constantly with wooden
spoon until thick. Lower the cooking heat.
(8) Empty the mashed broccoli mixture into the sau- cepan. Stir until
well-mixed. Slowly stir in the remaining milk and the cream. As
soon as the soup becomes hot enough to cook again, add the grated
cheeses.
(9) Turn the heat down lower and simmer for about 5 more minutes,
stirring to allow the cheeses to melt and mix while the table is
being set. Serve immediately and retire quickly so as not to be
trampled by those who smelled it cooking.
NOTES: This recipe may be doubled, halved or whatever without penalty.
Vary the amount of milk added the second time to change the soup
thickness to your own tastes. You also may use any fresh green
vegetable as a substitute for the broccoli. Asparagus tips,
artichoke hearts, and corn are especially nice. Cook them in the
same way as you did the broccoli. Use any leftover butter on the
hard French finger rolls.
CONTRIBUTOR George Robertson Fort Worth, Texas
Copyright (C) 1987 USENET
MMMMM
~~
... EZQuote 2.0 - New & Improved text editor for OLRs - Try it!
-!- GEcho 1.02+
! Origin: Hackers Haven ]I[ * Waukesha, WI * 21:00 to 09:00 CST * (1:154/92)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20051 Date: 04-08-94 10:46
From: Sherree Johansson Read: Yes Replied: No
To: All Mark:
Subj: Unusual salad recipe
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi there All,
Someone passed this on to me on one of the chat echo's, hope someone
likes it :)
Just one question while I am here, is anyone using a scanner? I have
an Abaton FB but since it was my brothers and he has an Apple, I need
to find an interface card. They tell me here in Aust that they don't
make them anymore, but if anyone can help me out with info it would be
much appreciated. Ok, you can have the recipe now :)
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: 'Recipe for Salad' by Sydney Smith
Keywords: salad, fun
To make this condiment, your poet begs
The pounded yellow of two hard-boiled eggs,
Two boiled potatoes, passed through kitchen-sieve,
Smoothness and softness to the salad give;
Let onion atoms lurk within the bowl,
And, scarce-suspected, animate the whole.
Of mordant mustard add a single spoon,
Distrust the condiment that bites so soon;
But deem it not, thou man of herbs, a fault,
To add a double quantity of salt.
And, lastly, o'er the flavoured compound toss
A magic soup-spoon of anchovy sauce.
Oh, green and glorious! Oh, herbaceous treat!
'Twould tempt the dying anchorite to eat;
Back to the world he'd turned his fleeting soul,
And plunge his fingers in the salad bowl!
Serenely full, the epicure would say,
Fate cannot harm me, for I have dined today.
There ... a rhyming recipe for your collection - what more could you ask for
<grin>.
Regards,
Alan.
-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#: 19919 Date: 04-08-94 06:31
From: Pat Stockett Read: Yes Replied: No
To: David Anderson Mark:
Subj: Wagmiza Wasna CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Dave!
> I am part Apache Indian and my wife is part Sauk. We have begun to
>build our MM recipes and would like any and all American Indian dishes
The book I'm posting this from has other recipes in the chapter. I'm
just not sure if they're authentic. Some of the ingredients seem very
wrong, unless they've been adapted. These two short blurbs were quotes
from the Indian students at the Carlise Indian School in Pennsylvania.
I gather it was enough to be a recipe. -Pat
Molasses Candy: "2 cups of molasses, 1 cup of sugar, 1 Tbsp. vinegar,
butter the size of a walnut, boil 20 minutes, stir all the time, put it
to cold, then eat it." Morning Star, February, 1885
Apple Pie: " How to made pie, 2 handfull of flour and two pinches of
salt and just a little water enough to make it wet and get the
rolling-pin and kneading it and put it in the pie pan, and some apple in
it, and put it in the oven." Morning Star, June 1884
-Begin Recipe Export-
Title: Wagmiza Wasna
Keywords: dessert, Sioux
"Chewy on the inside, crisp on the outside, this traditional Sioux
dessert can be eaten by the handful, like candy."
2 cups yellow cornmeal
1 cup raisins
1 cup oil (suet is good)
1/3 cup sugar
Toast cornmeal in 375 F. oven; stir to prevent burning. Heat oil.
Grind cup of raisins and mix with oil. When cornmeal is nicely browned
(about 30 minutes), mix all ingredients together with 1/3 cup sugar.
Speedy and delicious
From: Recipes and Rembrances
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#: 19963 Date: 04-08-94 10:15
From: Alison Meyer Read: Yes Replied: No
To: Genna Billingsley Mark:
Subj: White Cake CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
(Ooh! I finally remembered to change the title! Must be because the baby let
me sleep this morning. . .)
Anyway, this one's a little different, but it gets rave reviews. The original
recipe called for sour cream, but I love the taste with yogurt. One caveat -
when using yogurt, you need to thicken it up or the cake will never bake
through. Put 1 1/2 cups of yogurt in a yogurt funnel or a sieve lined with two
layers of cheesecloth and let it drain off 1/2 cup of liquid before you start.
Sour Cream White Cake
8 oz sour cream
1/4 c milk
1 c softened butter
2 c sugar
4 eggs
2 3/4 c flour
2 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract
1 tsp amaretto or 1/4 tsp almond extract
Combine sour cream and milk (Or yogurt and milk.)
Cream butter and sugar. Add eggs one at a time, mixing thoroughly between
additions.
Combine flour, baking powder, and salt in a medium bowl. Add to creamed butter
alternately with sour cream/milk mixture in three additions, beginning and
ending with flour mixture. Stir in vanilla and amaretto or almond extract.
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.
Pour batter into prepared pans and bake for 35-45 minutes, until a toothpick
inserted in the center of cake comes out clean. Cool in pans 10 minutes before
removing to wire racks. Cool completely before frosting.
Source: variation on Southern Living recipe 12/90, posted by Mike Avery
-!- Copernicus II (1032)
! Origin: Lost in New Jersey (1:107/585.2)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 19967 Date: 04-09-94 09:03
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 1/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
This'll be the last batch, unless you've some specific requests
as to categories where you haven't found anything. Some of the
previous as well as one of today's recipes specifies 'farmer's
cheese'. If you haven't something similar available, this is how to
make it from scratch...
-Begin Recipe Export-
Title: CURD CHEESE (GERMAN QUARK, AUSTRIAN TOPFEN)
Keywords: Cheese, Curds, Quark, Topfen, Austrian, German, Dairy
4 tbsp plain yogurt or wine vinegar, or
5 tbsp lemon juice
2 qts milk (homogenized gives good results)
You will need a saucepan, a bowl, and a sieve. If using yogurt,
bring the milk to a boil and then leave it to cool to finger
temperature (100 F). Mix with milk with the yogurt in a basin. Put
in a warm place for 4 to 5 hours to set as solid as yogurt.
If using vinegar or lemon juice, stir into the milk and bring it
to a near boil (200 F) in a bowl set in a saucepan of water. Remove
and keep in a warm place for 4 to 5 hours.
Pour the mixture into a sieve lined with a scalded clean cloth.
After an hour put a plate on top to weight and encourage the whey to
drip through. The curds in the cloth are the cheese. Cover and
store in a cool pantry, and it will keep for about a week. Drink
the whey, flavored with fruit juice, for your health - or use to to
make scones. Keep in refrigerator and eat within 2 days.
Yield: 1/2 lb
Time: Overnight
From: "The Old World Kitchen - The Rich Tradition of European
Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5
Posted by: Karin Brewer, Cooking Echo, 4/92
-End Recipe Export-
Karin
-!- WM v3.01/91-0010
! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 19968 Date: 04-09-94 08:11
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 2/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
A side dish; in my experience usually with roast pork or such.
I've never come across it with veal or chicken, but I have
sometimes encountered it with beef dishes that had a thick gravy.
-Begin Recipe Export-
Title: AUSTRIAN BREAD DUMPLINGS
Keywords: Dumplings, Austrian
4 oz dry bread, diced
1/2 oz (1 Tbsp) butter or lard
1 egg
1/2 cup milk
3 oz (3/4 cup) flour
salt and pepper
1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) -
optional, but a great improvement
You will need a frying pan, a large and a small bowl, and a
saucepan of water or soup. Fry the diced bread lightly in the
fat in a frying pan. Meanwhile, mix the egg and the milk in a
small bowl. Tip the contents of the frying pan into a large
bowl, and pour the egg and milk over all. Stir in the flour, and
season with salt and pepper. Add the herbs, if using. You may
need more milk to make a soft dough. Allow it to stand for 1/2
an hour.
Dip your hand into cold water and roll the mixture into a
dozen small balls. Put a pot of salted water on to boil, if
there isn't a simmering soup pot waiting. Drop little balls of
dough into the boiling salted water or the soup. Poach them for
10 to 15 minutes, until they are light and firm and well risen.
Yield: 12 dumplings
Time: 1 hour
Notes: You may include chopped fried bacon or cubed pork
cracklings in the mixture. Leaving out flour will result
in a lighter dumpling.
From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN
PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5
Posted by: Karin Brewer, Cooking Echo, 7/92
-End Recipe Export-
Karin
-!- WM v3.01/91-0010
! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 19969 Date: 04-09-94 09:04
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 3/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
This is very much a country specialty, and not found too often
in Vienna.
-Begin Recipe Export-
Title: FRUIT BREAD (KLETZENBROT)
Keywords: Bread, Fruit, Dried, Nuts, Traditional, Austrian
Dough:
3 1/2 cups all purpose flour
1/2 tsp salt
1 oz fresh yeast or 1/2 oz dry yeast
1 cup warm milk
1 oz sugar
4 tbsp butter or lard
Filling:
1/2 lb hazelnuts and/or walnuts
3/4 lb dried pears or pitted prunes (dried plums)
1/2 cup sugar
1 egg
You will need a small bowl, a large bowl, a rolling pin, and a
baking sheet. Put the dried fruit to soak in a little water
while you make the dough. Put the flour in a warm bowl and make
a well in the center. Mix the yeast to a liquid in half a cupful
of the warm milk. Pour the yeast liquid into the well in the
flour and sprinkle a handful of flour over the top. Put aside
for 15 minutes in a wam, draft-proof corner for the eyast to
develop and set the sponge - a process you can watch if you wish:
The yeast, activated by warmth and fed by the starch in the milk
and the flour, multiplies its cells and makes oxygen until the
surface skin of flour is covered with spongy bubbles. This gets
the yeast working well and is a step which should not be left
out.
When the sponge is set, melt the butter or lard. Sprinkle the
sugar and salt over the flour. Beat in the liquid butter or lard
(it should not be hot, just warm) and as much of the rest of the
warm milk as you need to make a smooth, elastic dough. The
amount of liquid you require will naturally also depend on the
liquid additions. Pummel the dough thoroughly to stretch the
gluten.
Knead the dough into a soft white cushion with your fists.
Let it rise for about 40 to 50 minutes in a damp, warm, draft-
proof place such as an unlit oven over a tray of boiling water or
inside a plastic bag in the cupboard.
When the dough has doubled in size, punch it down and knead
thoroughly to distribute the oxygen bubbles. Roll the dough out
very thin and cut into 16 to 20 squares.
Chop the nuts and the fruit together, and mix in the sugar and
the egg. Put a pile of the nut and fruit filling onto each
square of pastry dough. Dampen the edges of the pastry and fold
over the edges. Turn them so that the seams are underneath.
Butter a baking tray and put the buns on it, well spaced to allow
them room to rise. Put the tray of buns somewhere warm and
draft-free to rise for half an hour (in an unlit oven over a
baking tray full of hot water).
Preheat oven to 350F. ((Note: Not while the pastry is rising
in it, I would think))
Bake the buns for 30 to 40 minutes, until they are well risen
and golden. While they are still warm, brush them with a syrup
of sugar and water (3 spoonfuls of each melted together). They
are delicious for tea.
Yield: 16 to 20 little buns
Time: Start 2 hours ahead; 30 minutes plus 30 to 40
minutes cooking
From: "The Old World Kitchen - The Rich Tradition of European
Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5
Posted by: Karin Brewer, Cooking Echo, 7/92
-End Recipe Export-
Karin
-!- WM v3.01/91-0010
! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 19970 Date: 04-09-94 08:15
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 4/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
In plum season, even the fancy Viennese pastry shops are apt to
have plum tart...
-Begin Recipe Export-
Title: PLUM TART (ZWETSCHKENFLECK)
Keywords: Tart, Cake, Austrian, Fruit
Dough:
1 lb (3 1/2 cups) all purpose flour
1/2 tsp salt
1 oz fresh yeast or 1/2 oz dry yeast
1 cup warm milk
2 oz (4 tbsp) butter or lard
1 oz sugar
Filling:
2 lbs plums
1/4 lb (1/2 cup) sugar; more if the fruit is very sour
You will need a large bowl, a rolling pin, and a baking sheet.
Put the flour in a warm bowl and make a well in the center. Mix
the yeast to a liquid in half a cupful of the warm milk. Pour
the yeast liquid into the well in the flour and sprinkle a
handful of flour over the top. Put aside for 15 minutes in a
wam, draft-proof corner for the eyast to develop and set the
sponge - a process you can watch if you wish: The yeast,
activated by warmth and fed by the starch in the milk and the
flour, multiplies its cells and makes oxygen until the surface
skin of flour is covered with spongy bubbles. This gets the
yeast working well and is a step which should not be left out.
When the sponge is set, melt the butter or lard. Sprinkle the
sugar and salt over the flour. Beat in the liquid butter or lard
(it should not be hot, just warm) and as much of the rest of the
warm milk as you need to make a smooth, elastic dough. The
amount of liquid you require will naturally also depend on the
liquid additions. Pummel the dough thoroughly to stretch the
gluten.
Knead the dough into a soft white cushion with your fists.
Let it rise for about 40 to 50 minutes in a damp, warm, draft-
proof place such as an unlit oven over a tray of boiling water or
inside a plastic bag in the cupboard.
When the dough has doubled in size, punch it down and knead
thoroughly to distribute the oxygen bubbles. Roll the dough out
in a circle (or a square, a very usual way of presenting this
pie) as thin as for a shortcrust pastry. Butter a baking sheet
and lay the yeast pastry on it. Let it rise again for 15 to 20
minutes until the dough is quite puffed up. When the dough has
risen, prick it all over with a fork.
Meanwhile, preheat the oven to 450F and prepare the fruit.
Pit the plums neatly without cutting them right through, then
place them on end on the dough - then you can be sure they will
be tightly packed. ((Note: Skin-side down, or that's the only
way I have ever seen it made.)) Lay a thick layer of fruit over
the whole surface. Sprinkle with sugar.
Put the tart to bake for 25 to 30 minutes. When you open the
oven door, the tart will look distinctly singed. Don't worry; It
will be fragrant, juicy, and delicious. Slip out onto a large
dish. Serve the country tart warm.
Yield: Makes 1 large tart.
Time: Start 2 hours ahead; 30 minutes plus 50 minutes cooking.
From: "The Old World Kitchen - The Rich Tradition of European
Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5
Posted by: Karin Brewer, Cooking Echo, 7/92
-End Recipe Export-
Karin
-!- WM v3.01/91-0010
! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 19971 Date: 04-09-94 08:17
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 5/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
This and the next three recipes are creams for filling and
frosting cakes and tortes. They don't really match in with
anything I've sent you, but for what it's worth...
-Begin Recipe Export-
Title: COFFEE BUTTERCREAM (KAFFEECREME)
Keywords: Coffee, Cream, Creme, Viennese, Austrian
4 egg yolks
3 Tbsp instant coffee dissolved in 2 Tbsp hot water,
or heated leftover coffee
1 cup butter, at room temperature
1 1/2 cups confectioners' sugar
2 Tbsp bourbon or rum
In a heavy saucepan, cook egg yolks and coffee over low heat.
Stir constantly until mixture thickens. Remove from heat right
away. Set aside to cool. Beat butter and sugar until light and
fluffy. Mix cooled coffee mixture with sugar and butter. Add
liquor and beat until creamy. Taste, and add more sugar and
liquor if desired.
From: VIENNESE DESSERTS MADE EASY by Georgina Bronner, 1983
ISBN 0-8092-5621-5
Posted by: Karin Brewer, Cooking Echo, 4/92
-End Recipe Export-
Karin
-!- WM v3.01/91-0010
! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 19972 Date: 04-09-94 08:18
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 6/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
-Begin Recipe Export-
Title: CHESTNUT BUTTERCREAM (KASTANIENCREME)
Keywords: Chestnut, Chocolate, Cream, Creme, Viennese, Austrian
4 egg yolks
1 17-oz can chestnut puree (creme de marrons vanillee)
1/2 cup semisweet chocolate morsels
1 cup butter, at room temperature
1/2 cup confectioners' sugar
2 - 3 Tbsp bourbon or rum
In a heavy saucepan, cook egg yolks, chestnut puree and
chocolate over low heat. Stir constantly until mixture thickens.
Remove from heat right away. Set aside to cool. Beat butter and
sugar until light and fluffy. Beat in cooled chestnut mixture.
Add liquor and beat until creamy. Taste, and add more sugar and
liquor if desired.
From: VIENNESE DESSERTS MADE EASY by Georgina Bronner, 1983
ISBN 0-8092-5621-5
Posted by: Karin Brewer, Cooking Echo, 4/92
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Msg#: 19973 Date: 04-09-94 08:19
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 7/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
-Begin Recipe Export-
Title: CHOCOLATE BUTTERCREAM (SCHOKOLADENCREME)
Keywords: Chocolate, Cream, Creme, Viennese, Austrian
4 egg yolks
1 cup semisweet chocolate morsels
2 Tbsp instant coffee dissolved in 2 Tbsp hot water or
2 Tbsp leftover coffee
1 cup butter, at room temperature
1 cup confectioners' sugar
4 Tbsp bourbon or rum
In a heavy saucepan, cook egg yolks, chocolate, and coffee
over low heat. Stir constantly until mixture thickens. Remove
frok heat right away. Set aside to cool. Beat butter and sugar
until light and fluffy. Mix cooled chocolate mixture with sugar
and butter. Add liquor and beat until creamy. Taste, and add
more sugar and liquor if desired.
From: VIENNESE DESSERTS MADE EASY by Georgina Bronner, 1983
ISBN 0-8092-5621-5
Posted by: Karin Brewer, Cooking Echo, 4/92
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Msg#: 19974 Date: 04-09-94 09:10
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 8/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
This, as mentioned yesterday, is from a German magazine and
purports to be the original recipe of Heiner's Kardinalschnitten
pastry. Heiner is one of the premier Cafe-Konditoreien
(a business that bakes its own pastries and serves them as well as
coffee, hot chocolate, fruit juices, soft drinks and such) in
Vienna, and the Cardinal's Slices are one of their specialties.
(There are variations of the pastry, as I've had coffee-flavored
Cardinal's Slices elsewhere, which some people prefer, but I
don't. I think the coffee-flavored ones had a coffee cream in between
the layers, in place of the apricot preserves, and Batter 2 may also
have had some coffee flavor. Personally, I've always preferred the
Heiner version.)
It's a very long recipe, so I split it into two parts.
Also, it's a very intricate recipe, and one would do well to
visualize every step a few times beforehand. Like, even if I
halved the recipe, I suspect my "large" cookie sheet would be
woefully too small.
-Begin Recipe Export-
Title: KARDINALSCHNITTE (CARDINAL'S SLICES) PART 1 OF 2
Keywords: Heiner, Pastry, Eggwhite, Apricot, Viennese, Austrian
The quantities listed are sufficient for a good-size crowd!
Because: Sponge cakes using beaten eggwhites always are better
if made in larger quantities. Our forebears knew that, hence so
many of the old recipes start out with 'take 24 eggs'. We have
learned to cut back - if you wish to halve the recipe, do so. But,
don't expect results that can match Konditorei Heiner's expecta-
tions... This pastry tastes best about 3 to 4 hours after baking.
They will keep for one day; if you want to store them longer than
that, package them individually and freeze them.
BATTER 1:
200 g egg yolks
200 g whole eggs
200 g sugar
200 g flour
1 pinch salt
1 large pinch vanilla sugar
grated peel of 1 untreated lemon OR 1 pkg "Citro-back"
BATTER 2:
900 g egg whites
580 g sugar
confectioners' sugar for dusting
150 g apricot preserves [jelly? It needs to be piped later. K.B.]
Continued in KARDINALSCHNITTE (CARDINAL'S SLICES) PART 2 OF 2
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Msg#: 19975 Date: 04-09-94 09:11
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 9/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
And the remainder of the Kardinalschnitten recipe...
-Begin Recipe Export-
Title: KARDINALSCHNITTE (CARDINAL'S SLICES) PART 2 OF 2
Keywords: Heiner, Pastry, Eggwhite, Apricot, Viennese, Austrian
Batter 1:
Combine egg yolks and eggs with sugar and whisk until thick
and whitish (but short of stiff peaks). Carefully fold in the
other ingredients and flavorings.
Batter 2:
Beat the egg whites, without salt, until foamy [to stiff
peak stage, I would think. K.B.], very gradually drizzling
in the sugar. Beat until sugar is totally dissolved.
Shaping/Baking:
[Preheat oven - see below for temperatures. K.B.]
You will need a pastry chef's pastry bag for piping the
batter. The pastry bags sold for average household use will not
suffice! Line a large cookie sheet with baking parchment, and -
using the big nozzle - pipe Batter 2 in threee equally long
strips, at about 15 mm [not quite 2/3 inch] distance from each
other. Pipe a total of four times 3 strips [from the
illustrations, with a little bit more separation between each set
of 3 strips. Eventually, each set of 3 strips will become a top
or bottom layer of the finished product. K.B.] If you end up
with some of Batter 2 left over, pipe a thin second layer on top
of the layers you already have, like a cap.
Fill the pastry bag with Batter 1, and pipe in [the two open
spaces] between [each set of three Batter 2 strips]. Lightly
dust with confectioners' sugar, which will dissolve immediately.
Put into the preheated oven immediately: In a convection oven,
for 20 minutes at 200 degrees Centigrade [392 degrees F], in a
normal oven at 220 degrees Centigrade [428 degrees F] and turn
down to 180 degrees Centrigrade [356 degrees F] after five
minutes. After half the baking time, reverse baking sheets
so the ends of the cake will brown evenly.
Finishing:
Complete assembly while still hot! Immediately after removing
from oven, turn upside down and pull off baking parchment from
bottom of cake. On half of the layers, pipe apricot preserves
[jelly?] through the fine nozzle lengthwise onto the yellow
strips. Pull the other half of the cake as close as possible,
and nimbly flip the bottom of that other half [where previous was
the baking parchment] onto the layer with the apricot preserves,
trying for as close a match up as possible. Firmly (but without
squishing) wrap the cake into the paper and let it cool down.
[After it has cooled, unwrap - I would think. K.B.] Dust
with confectioners' sugar and cut into slices, constantly dipping
the knife into hot water in between cuts. [Heiner's pastry is
cut into slices that are about 40 to 50 mm - 1 5/8 to 2 inches -
wide, if memory serves. K.B.]
Hint: Vanilla sugar consists of sugar and natural vanilla.
Vanillin sugar however is sugar and artificial flavor. Vanilla
sugar is available in good stores, or you can make it yourself:
In an enclosed jar, store a scraped out or new and sliced open
vanilla bean and some sugar for several weeks. This process can
be repeated two to four times. The little seeds from inside the
pod may be mixed with the sugar.
Note: It is recommended that you divide the recipe, as the
average household does not have bowls large enough for this much
batter.
From: MEINE FAMILIE UND ICH magazine, some time between 1982 and
1986. Burda GmbH, Munich. Translation: Karin Brewer
Shared by: Karin Brewer, Cooking Echo, 4/94
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Msg#: 19976 Date: 04-09-94 08:36
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 10/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
-Begin Recipe Export-
Title: MILCHRAHMSTRUDEL (FARMER CHEESE AND CREAM STRUDEL)
Keywords: Strudel, Pastry, Dessert, Cheese, Viennese, Austrian
Be sure to use unsalted butter.
butter to grease pan
flour to dust cloth
4 Tbsp butter, melted
powdered sugar
Vanilla Sauce (recipe separately)
Strudel dough*:
1 cup plus 5 Tbsp flour
1/4 tsp salt
2 Tbsp vegetable oil, plus oil to grease the dough
1 egg
*Note: If you do not wish to make your own strudel dough, you
will need 2 pkgs filo dough and 8 Tbsp sweet butter
Filling:
9 Tbsp softened butter
1/2 cup + 1 Tbsp granulated sugar
4 eggs, separated, at room temperature
1 cup farmer cheese
2 cups sour cream
1/4 cup flour
zest of 1 lemon, grated
1 dash salt
4 Tbsp vanilla sugar
2 oz golden seedless raisins
Royal topping:
1 cup milk
2 whole eggs
3 Tbsp granulated sugar
1. For the dough, combine the flour and salt in a large bowl.
With an electric beater, blend the 2 tablespoons oil, the egg,
and 2/3 cup water. Combine with the dry ingredients, mixing to a
smooth paste.
2. Throw the mixture on a table surface and knead firmly for 4
to 5 minutes, until the dough no longer sticks to the table surface.
3. Shape the sough into a round bread form, smear thoroughly
with oil, wrap in cloth napkin, and allow to rest for 20 minutes.
4. If you are using packaged filo dough, melt the 8
tablespoons of butter and set aside.
5. To prepare the filling, in a large bowl, cream the butter
and granulated sugar with an electric beater.
6. Beat in the egg yolks, farmer cheese, and sour cream. Add
the flour and continue beating for 1 minute. Whisk in the lemon
zest and salt.
7. In a separate bowl, beat the eggwhites and vanilla sugar
to a stiff meringue. Carefully fold the meringue into the cheese
filling, Gently stir in the raisins and set aside.
8. For the topp;ing, blend the milk, eggs, and sugar, and set
aside.
9. Preheat the oven to 400 degrees F and grease a jelly-roll
pan with butter.
10. Place a tablecloth over a table, dust it with flour, and
roll out the dough as thinly as possible over the cloth until it
becomes a translucent rectangle about 3 x 2 ft. If using the
filo dough, lay the top sheet on the tablecloth, brush with some
of the 8 tablespoons melted butter, and top with the next sheet,
Continue through both packages. (There are 4 sheets in a
package.)
11. Cover the dough with the prepared filling, leaving an
inch border on all four sides. Fold in the left and right sides
of the dough, lift the cloth, then roll the dough in the
tablecloth into a strudel form.
12. Place the strudel in the prepared pan, brush with the 4
tablespoons melted butter, and bake for 10 minutes, until the
strudel is crisp. Lower the oven temperature gto 350 degrees F.
Spoon the topping over the strudel and cover the strudel with
aluminum foil, pierced with several holed. Bake for 30 minutes.
13. Cut the strudel into portions and serve warm, sprinkled
with powdered sugar and accompanied by Vanilla Sauce.
Serves 12.
From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and
Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York.
1987
Posted by: Karin Brewer, Cooking Echo, 7/92
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Msg#: 19977 Date: 04-09-94 08:40
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 11/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
The previous Milchrahmstrudel recipe was a bit longer than I
remembered, so I ended up having to take out the paragraphs
between the steps to keep it under 100 lines. It'll read a lot
easier if you edit them back in.
Also, Milchrahmstrudel is best when still warm from the oven.
It's usually a dessert, but in home cooking may well show up as a
main course.
Now, on to the next recipe...
-Begin Recipe Export-
Title: CHOCOLATE SAUCE
Keywords: Sauce, Dessert, Austrian, Viennese
12 oz sweet dark chocolate
5 Tbsp sugar
1/2 cup heavy cream
1. Melt the chocolate in a double boiler.
2. Stir in the sugar.
3. Pour the heavy cream into the pot. Add the melted
chocolate and bring quickly to a boil. Remove from the heat
immediately.
Makes 2 cups.
From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and
Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York.
1987
Posted by: Karin Brewer, Cooking Echo, 8/92
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Msg#: 19978 Date: 04-09-94 08:42
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 12/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
A very famous dessert one must always wait for - it's served
fresh from the oven! (The few time I've had it, it just came
dusted with confectioners's sugar, without any sauce.)
-Begin Recipe Export-
Title: SALZBURGER NOCKERLN
Keywords: Nockerln, Dessert, Meringue, Austrian, Viennese
4 tsp unsalted butter
4 tsp currant or grape jelly
whites of 9 large eggs, at room temperature
1/2 cup vanilla sugar
zest of 1/2 lemon, grated
yolks of 4 eggs
1/4 cup granulated sugar
1/2 cup sifted all purpose flour
1. Preheat the oven to 450 degrees F.
2. Place four 9-inch oval au gratin dishes (or one large oval
glass lasagna pan) on a baking sheet. In each small dish place 1
teaspoon of butter and 1 teaspoon of jelly. (If you are using a
lasagna pan, smear the bottom with the butter and then with the
jelly.
3. Combine the egg whites, vanilla sugar, and lemon zest in a
large metal bowl. Beat with an electric mixer at high speed
until stiff peaks form.
4. Beat the egg yolks with the granulated sugar. Gently fold
the egg yolks and flour into the meringue. Use a spatula to
place three large mounds of the mixture into each au gratin dish.
Smooth the surface of each and bake for 8 minutes, until puffed
and golden.
5. Serve immediately. This is especially good with Vanilla
Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes
separately).
Serves 4.
From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and
Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York.
1987
Posted by: Karin Brewer, Cooking Echo, 8/92
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Msg#: 19979 Date: 04-09-94 08:47
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 13/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
This is one of the "alternate" types of Schnitzel I alluded to
in an earlier message. I can't remember whether anybody sent you this
recipe or not. Anyways... If made from veal, it's almost always
served with rice. If from pork, then potatoes are also possible (fries,
or roast potatoes, or parsley potatoes) and less likely even noodles or
spaetzle. (The pasta side dish I've run into more often in Germany.)
-Begin Recipe Export-
Title: NATURSCHNITZEL
Keywords: Schnitzel, Viennese, Austrian, Veal, Pork
12 3 1/2-oz cutlets from the top round of veal
flour
clarified butter for frying
1/2 cup dry white wine for degreasing
1/3 cup consomme
1/2 cup brown veal stock
4 Tbsp butter
salt and freshly ground white pepper to taste
1. Pound the cutlets and make two incisions in the edge of
each to prevent shrinkage.
2. Dip one side of each cutlet in some flour and shake off
the excess. Heat 1/4 cup clarified butter in a skillet and saute
several cutlets on the floured side until golden outside but
still pink inside, about 2 to 3 minutes. Turn and fry 2 to 3
minutes more on the other side. Add clarified butter as needed
for frying the rest of the cutlets. Remove and keep warm on a
covered plate.
3. Degrease the skillet by adding the white wine. Add the
consomme and reduce by half. Add the veal stock and again reduce
by half. Swirl in the butter. Season with salt and pepper to
taste. Pour any veal juices from the covered plate into the
sauce and heat through.
4. Place 2 cutlets on one side of each individual plate and
cover with sauce.
Serves 6.
From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and
Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York.
1987
Posted by: Karin Brewer, Cooking Echo, 11/92
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 19980 Date: 04-09-94 09:01
From: Karin Brewer Read: Yes Replied: No
To: Sherree Johansson Mark:
Subj: Yet more Austrian 14/14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE
Dredging through my files also turned up this one, so I
figured why not. It does bring to mind the matter of salads.
One tends to run across "Gruener Salat" (green salad - which is
butterhead or Boston lettuce, or just possibly iceberg lettuce in
a vinaigrette dressing), and "Endiviensalat" (endive lettuce in
vinaigrette) or "Kartoffelsalat" (which may be in vinaigrette
with sliced onions, or with mayonnaise as below), or "Bohnensalat"
(bean salad in vinaigrette with usually onions), or "Fisolensalat"
(sliced cooked green beans in vinaigrette with onions - this one
improves by sitting a bit so the flavors can meld), or "Gemischter
Salat" (mixed salat, meaning several different types of salat -
e.g. from the above as well as others - arranged on a salad
plate. The mixed salat frequently includes a "Karottensalat" -
made from shredded carrots and a sweeter vinaigrette.)
Overall, vinegar sometimes gets replaced with lemon juice for
leaf lettuce, and I think the lemon juice is standard for the
shredded carrot salad.
Also, unrelated, the "Gluehwein" recipe somebody posted for you
earlier is a winter beverage, for indoors or outdoors.
Now then, the potato salad - and then I shall get back to
trying to catch up with reading mail. I'm a good three weeks
behind...<sigh> Let me know if you've any questions.
-Begin Recipe Export-
Title: VIENNESE POTATO SALAD WITH MAYONNAISE
Keywords: Salad, Potatoes, Austrian, Mayyonnaise
2 lbs potatoes (preferably red-skinned)
2 Tbsp red wine vinegar
5 Tbsp mayonnaise
2 cornichons, cubed
salt and freshly ground white pepper to taste
1 cornichon, thinly sliced
1. Boil the potatoes only until still firm. Allow them to
cool, and then peel and cut into medium slices.
2. Pour the vinegar and 1 tablespoon water into a large bowl.
Add the potatoes and stir well. Allow to rest 15 minutes,
stirring frequently.
3. Mix the mayonnaise and cubed cornichons in a separate
large bowl.
4. Add the potatoes, mix well, and season with salt and white
pepper.
5. Arrange on individual salad plates and garnish with the
sliced cornichon.
Serves 6.
From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and
Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York.
1987
Posted by: Karin Brewer, Cooking Echo, 11/92
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20178 Date: 04-11-94 22:39
From: Nancy Bird Read: Yes Replied: No
To: All Mark:
Subj: *CR*Lean Leg of Lamb
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1989 Grand Prize, The Times-Picayune recipe contest: Martha Post
LEAN LEG OF LAMB, ROASTED WITH 2 CRUSTS
1 leg of lamb, about 5 pounds
Crust 1:
4- 5 tbsps Kosher salt
2 fresh lemons, juiced
pepper to taste
Crust 2:
1-1/3 cups fine bread crumbs, made in food processor from day-old French
bread
6 tbsps melted butter
4 large garlic cloves, minced
1 green onion, minced
1/3 cup fresh parley, minced
1 tbsp fresh rosemary, minced
Preheat oven to 350 degrees. Allow lamb to come to room temperature. With a
small, sharp knife, remove all fat from lamb. This affects the taste of the
meat as well as the calorie count. Place lamb on a rack in roasting pan. Rub
all over with lemon juice and grind on fresh pepper to taste.
While lamb is still wet with lemon juice, cover top of meat with a
1/8-inch-thick layer of Kosher salt, taking care not to spill excess salt into
roasting pan. (Kosher salt is flaky, does not dissolve as readily as table
salt, and does not penetrate the meat. It will form a firm crust as the meat
cooks.) The salt crust takes the place of the natural layer of fat and keeps
the meat moist and juicy during roasting.
Pour about 3/4 cup water into bottom of roasting pan and place lamb in oven.
Roast lamb, uncovered, about 1-1/4 hours. After about 15-20 minutes, the juices
in the bottom of the roasting pan will begin to evaporate and brown. Add enough
water, about 1/2 cup, to bottom of pan to dissolve the browned particles and
prevent them from burning. Continue to add water to pan during roasting period.
Meanwhile, combine bread crumbs, butter, oil, garlic, parsley, green onion and
rosemary in small bowl and mix well to form second crust. After roasting period
is up, remove lamb from oven.
The salt will have formed a thick, firm crust on top of the meat. Carefully
remove the salt crust from meat - it should lift off easily in one piece.
Discard.
Spread bread crumb/herb mixture evenly over top of lamb. Replace in oven and
continue to roast for about 1/2 to 3/4 of an hour, or until temperature of meat
registers 135 to 140 degrees on an instant-read meat thermometer for medium
rare. Actual roasting time will depend on the temperature of the meat when
placed in oven - your oven temperature and thickness of meat. Cook longer if
desired, but medium-rare lamb is quite delicious! Remove from oven and let rest
for about 10 minutes before slicing.
While lamb is resting, you may make a quick sauce as follows: Pour a package of
French's Mushroom Gravy and mix into saucepan. Add 3/4 cup cold water to
roasting pan, stirring up all browned juices. Pour liquid into saucepan with
gravy mix. Stir well and simmer until thickened. Serve with lamb. Makes 8
servings.
-!- DLG Pro v1.0/DLGMail v2.52
! Origin: Bayou Self BBS, Chalmette, LA 504.279.9359 (1:396/88)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20151 Date: 04-11-94 22:33
From: Nancy Bird Read: Yes Replied: No
To: All Mark:
Subj: *CR*Swordfish Steaks
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1990 Runner-Up, The Times-Picayune recipe contest: Louis McNeal
SWORDFISH STEAKS WITH AVOCADO BUTTER
1 stick unsalted butter, softened (1/4 pound)
1 medium ripe avocado, peeled and pureed
2- 3 garlic cloves, finely minced
2 tbsps lime juice, freshly squeezed
salt, white pepper and Accent to taste
dash of Tabasco
4 (or 6) swordfish steaks
1/2 cup all-purpose flour
salt and white pepper to taste
a wisp of garlic and onion powder
unsalted butter
To prepare avocado butter, whip butter until creamy. Slowly add avocado,
garlic, lime juice, salt, pepper, Accent and Tabasco. Set aside.
Add other seasonings to flour and mix well. Dredge swordfish in seasoned flour;
shake to remove excess. Saute swordfish in butter 4-5 minutes, depending upon
thickness. Remove from heat; place on warm serving dish. Spoon avocado butter
over swordfish. Serves 4 to 6.
-!- DLG Pro v1.0/DLGMail v2.52
! Origin: Bayou Self BBS, Chalmette, LA 504.279.9359 (1:396/88)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20150 Date: 04-11-94 22:20
From: Nancy Bird Read: Yes Replied: No
To: All Mark:
Subj: *CR*Times Picayune contes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
1990 Grand Prize: Marsha Yeager
COEUR A LA CREME BERRY ALMOND TART
Pastry:
1/2 cup whole almonds, finely ground
1/2 cup margarine, softened
1/2 cup sugar
1-1/2 cups flour
1 large egg yolk
1 tsp vanilla extract
1 tsp almond extract
Filling:
2 8-oz packages cream cheese, softened
1/2 cup sour cream
6 tbsps sugar
4 tbsps Amaretto liqueur
1 tsp almond extract
Topping:
1/3 cup sugar
2 tbsps cornstarch
3/4 cup water
1 tsp lemon juice
1 tbsps Amaretto liqueur
2 cups fresh or canned huckleberries or blueberries, without syrup, thawed
and drained, divided
toasted sliced almonds for garnish
Pastry:
Using a food processor fitted with steel blade, pulse almonds until finely
ground. Add margarine, sugar and flour; process about 1 minute. Add egg yolk
and extracts; process until dough holds together. Press dough onto bottom and
sides of a 9-inch springform pan. The sides will be about 1-1/2 inches high.
Bake at 375 degrees until golden brown. Cool (Note: no time given for length of
baking time).
Filling:
Wipe out work bowl with paper towel. Cream cheese until smooth with food
processor. Add remaining ingredients, scraping sides occasionally and blend
well. Spread evenly on cooled pastry. Chill until firm, about 30 minutes.
Topping:
Combine sugar, cornstarch, water, lemon juice and liqueur in a microwave bowl
and stir well. Add 1 cup of fruit and microwave on high 2 minutes. Remove and
stir after 1 minute.
Continue microwaving an additional 3-4 minutes. Fruit mixture should be
thickened and clear. Chill until set, about 35 minutes. Fold in remaining 1 cup
of berries. Spoon over chilled filling. Refrigerate until set, about 1 hour.
Garnish with toasted almonds. To serve, remove collar of pan by first going
around crust with a knife, then unhinge. Store dessert in refrigerator. Serves
8.
-!- DLG Pro v1.0/DLGMail v2.52
! Origin: Bayou Self BBS, Chalmette, LA 504.279.9359 (1:396/88)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20127 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Carrie Mcgill Mark:
Subj: American Indian CR 1/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CM> There is an exellent cookbook on the subject: Spirit of the Harvest. I wi
CM> try to get a few of the recipes from work.
Don't you have the ones you've typed up and previously posted? I think
I saved most if not all of them, converted to Meal-Master. Here's what
I could find, if you can think of any titles I'll look for them. I KNOW
I converted and imported a bunch before I started putting the source in
the ingredient section (where it can be searched for) but I can't think
of any titles and I really can't look through my whole 7000-recipe db
manually. :(
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Creek Corn Pudding
Categories: Try it, Native amer
Yield: 6 servings
MMMMM-------------------SPIRIT OF THE HARVEST------------------------
4 Ears fresh corn
3 tb Unbleached flour
3 Eggs, beaten
1 tb Sugar
1 ts Salt
1/4 ts Ground pepper, opt
ds Ground dried spicebush
-berries or allspice
2 tb Butter
2 c Milk
With sharp knife slit the rows of kernels down the length of the ears
of corn. Use the back of the knife in a downward scraping motion to
remove pulp. You should have about 2 cups.
Preheat the oven to 325 deg. F. In a large bowl, combine corn and
flour. Beat in eggs and seasonings. In a saucepan, melt butter in
milk over medium heat. Whisk hot milk into corn mixture. Pour
mixture into a buttered 2-quart bak. dish. Place dish in a pan of
hot water and bake 50-60 minutes, until custart has set. Serve as a
side dish with meat or as a main course with a salad.
Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS
[JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Double the recipe? But my oven won't go up to 700 F!
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20128 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Carrie Mcgill Mark:
Subj: American Indian CR 2/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Corn Pones
Categories: Try it, Native amer
Yield: 8 servings
MMMMM-------------------SPIRIT OF THE HARVEST------------------------
1 1/2 c Cornmeal
1 1/2 ts Baking pwdr.
1/2 ts Salt (opt)
3/4 c Water or milk
5 tb Bacon drippings, sunflower
-oil or corn oil
In a mixing bowl, combine cornmeal, baking powder, and salt. Stir in
water and 3 T melted bacon drippings. In a large, heavy skillet or
nonstick skillet, heat enough of remaining drippings to coat the pan.
Drop cornmeal batter by tablespoonfuls into the skillet. Fry pones
over medium heat until browned on both sides. Serve hot.
Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS
[JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Double the recipe? But my oven won't go up to 700 F!
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20129 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Carrie Mcgill Mark:
Subj: American Indian CR 3/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Hashed Hominy
Categories: Try it, Native amer
Yield: 4 servings
MMMMM-------------------SPIRIT OF THE HARVEST------------------------
3 tb Bacon drippings
2 c Cooked hominy, drained
2 Thinly sliced green onions
-(opt)
4 Eggs, beaten
Salt and pepper
Heat drippings in a 10" nonstick or well-seasoned iron skille over
med. heat. Add hominy and green onions. Saute until lightly
browned. Pour in eggs and season with salt and pepper. Stir, then
allow eggs to set. Turn mixture with a pancake turner and allow to
brown lightly on the other side. Serve with bacon and biscuits or
corn bread for breakfast or brunch. Hashed Hominy is also a good
luncheon or dinner dish if you add a watercress salad.
Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS
[JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Double the recipe? But my oven won't go up to 700 F!
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20130 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Carrie Mcgill Mark:
Subj: American Indian CR 4/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Fried Tomato Pones
Categories: Try it, Native amer
Yield: 8 servings
MMMMM-------------------SPIRIT OF THE HARVEST------------------------
2 c Peeled, seeded, and diced
-green or ripe tomatoes
Salt and pepper
1 c Cornmeal
Bacon drippings or corn
-oil, for frying
Place tomatoes in a mixing bowl. Season with salt and pepper.
Combine tomatoes with cornmeal and form with hands into 8 pones, or
patties. Heat bacon drippings in a large skillet, over med-high heat.
Fry pones for 2-3 minutes on each side until golden.
NOTE: a nice variation on this recipe is to combine tomato mixture
iwth 1/4 C thinly sliced green onions before forming into cakes and
frying.
Posted on GEnie Food & Wine RT Aug 16, 1992 by THE-MCGILLS
[JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Double the recipe? But my oven won't go up to 700 F!
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20131 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Carrie Mcgill Mark:
Subj: American Indian CR 5/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Cherokee Campfire-Baked Apples
Categories: Try it, Native amer
Yield: 4 servings
MMMMM-------------------SPIRIT OF THE HARVEST------------------------
1/4 c Brown sugar
1/4 c Chopped pecans
4 ts Dried currants or raisins
1/8 ts Ground dried spicebush
-berries, allspice or
-cinnamon
4 Baking apples
4 ts Butter
In a small bowl, combine brown sugar, pecans, currants and spice.
Core apples from the top, making a large enough hole in the center of
apple for filling but not cutting the skin at the bottom. Place 1 t
butter in each apple, followed but a tablespoon of the filling. Wrap
tightly in aluminum foil and place , top down, directly in hot coals.
After 5 minutes, using long tongs, turn apples right side up and
continue to bake for 3-5 min longer.
Posted on GEnie Food & Wine RT Aug 20, 1992 by THE-MCGILLS
[JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Double the recipe? But my oven won't go up to 700 F!
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20132 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Carrie Mcgill Mark:
Subj: American Indian CR 6/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Jerusalem Artichoke Soup
Categories: Try it, Native amer
Yield: 4 servings
MMMMM-------------------SPIRIT OF THE HARVEST------------------------
2 lb Jerusalem artichokes
6 c Chicken broth
1 c Thinly sliced green onions
Salt and pepper
2 tb Minced fresh dill
Scrub Jerusalem artichokes and cook in simmering water for 30-40 min.,
until tender. Drain and discard cooking liquid. Peel and mash
artichokes and place in a large saucepan with chicken broth and green
onions.
Simmer for about 15 minutes Season to taste with salt and pepper and
serve sprinkled with dill.
Posted on GEnie Food & Wine RT Aug 20, 1992 by THE-MCGILLS
[JOHN__CARRIE]
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Double the recipe? But my oven won't go up to 700 F!
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20133 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Carrie Mcgill Mark:
Subj: American Indian CR 7/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Pumpkin Soup
Categories: Try it, Native amer, Soup
Yield: 4 servings
MMMMM-------------------SPIRIT OF THE HARVEST------------------------
29 oz Canned pumpkin
2 tb Oil
3 tb Maple syrup; or honey
1/2 ts Ground dried spicebush
-berries or allspice
4 c Beef stock; or chicken
Thinly sliced green onions
Chopped hazelnuts
Roasted pumpkin and sun
-flower seeds, for garnish
In early pumpkin soup recipes of the northeastern woodland
indians, the pumpkin would have been baked whole in hot ashes.
Peeled and chopped pumpkin would then have been thinned with
broth from wildfowl or game.
If using fresh pumpkin, preheat oven to 350 deg F. Place
pumpkin in a baking dish and roast until easily pierced with a
knife, about 1 hour. Allow pumpkin to cool, slice off top and
scoop out seeds. Clean pumpkin fibers from seeds and discard
fibers. Toss seeds with oil and salt to taste. Spread out on a
baking sheet and return to oven 15-20 minutes, until crisp and
golden. Reserve for garnish and snacks.
Scrape pumpkin flesh from shell and mash, or puree if a
smoother mixture is desired.
Place fresh or canned pumpkin in a large saucepan and season
with salt, pepper, syrup and allspice or spicebush berries.
Granually stir in enough broth to make soup thin or thick
consistency, as desired. Simmer over medium heat about 5
minutes, until hot. If desired, serve soup in small pumpkin or
squash shells. Garnish with onions, hazelnuts, and pumpkin
seeds.
Posted 10-23-93 by WESLEY PITTS on F-Cooking
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator
of GT Cookbook and PlanoNet Lowfat & Luscious echoes
MMMMM
* SLMR 2.1a * Double the recipe? But my oven won't go up to 700 F!
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20168 Date: 04-10-94 20:15
From: Randy Rigg Read: Yes Replied: No
To: All Mark:
Subj: Baked Orange Pork Chops
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Baked Orange Pork Chops
Categories: Meat
Yield: 4 servings
2 lb Lean pork chops, thick
Salt and pepper
2 Oranges, sliced thin
1/2 c Orange juice
2 tb Flour
Arrange pork chops in a casserole. Sprinkle with salt, pepper and
flour and top with orange slices. Pour juice over the top and cover
with orange slices. Cover. Bake in a preheated 350 degree oven for
1 1/2 hours or until tender.
Randy Rigg
MMMMM
... Avoid Mailmen...............They Are Carriers.
___ 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#: 20161 Date: 04-11-94 18:17
From: Dale Shipp Read: Yes Replied: No
To: All Mark:
Subj: Choc Chip Pizza CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I wanted to make chocolate chip pizzas for two different occasions
recently. They both worked out fine. One was crisp (which was what I
wanted) and the other was much like a soft batch cookie (which worked
out fine since that person had just had nasal surgery and was
complaining that her teeth hurt).
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Cream Cheese Chocolate Chip Pizza (Soft)
Categories: Cookie, Dessert
Yield: 2 12" pizzas
1 c Butter-margarine; softened
3/4 c Sugar
3/4 c Brown sugar
8 oz Cream cheese; softened
1 ts Vanilla
2 Eggs
2 1/4 c All purpose flour
1 ts Baking soda
1/4 ts Salt
12 oz Semisweet chocolate chips
1 c Chopped walnuts (Optional)
Preheat oven to 375. Lightly grease two 12 inch pizza pans. Cream
butter, sugars, cream cheese and vanilla in large bowl. Add eggs,
beat until light.
Combine flour, baking soda and salt in small bowl. Add to creamed
mixture; blend well. Stir in chocolate chips and walnuts (if used)
Divide dough in half, spread each half evenly into prepared pans.
IMPORTANT - DO NOT SPREAD ALL THE WAY TO EDGES, THIS DOUGH DOES SPREAD
Leave about a half inch space between edge of dough and rim of pizza
pan.
Bake 20 to 30 minutes or until lightly browned. Cool completely in
pans on wire racks.
To serve: cut into slim wedges.
Personal note: When these were brown and ready to take out of the
oven they had a soft consistency - much like that of a soft batch
cookie. I wanted a firmer cookie. Put them both back in the oven,
and turned the off. Let sit for 1 hour hoping they then became more
like a chocolate chip cookie. They never crisped up, but remained
soft. Still tasted good.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Candy Shop Cookie Pizza (Crisp)
Categories: Cookie, Dessert
Yield: 1 12" pizza
1 1/2 c All purpose flour
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Butter; softened (10 tbls)
1 Egg
1/2 ts Vanilla
2 c Semi sweet chocolate morsels
-divided
MMMMM--------------------------OPTIONAL-------------------------------
1/2 c Peanut butter
1 c Chopped candy, total - like:
-Butter fingers, Baby Ruth,
-Nestles Crunch; Goobers
-Alpine White
Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch
baking pan.
In small bowl, combine flour, baking soda and salt. Set aside.
In large mixer bowl, beat butter, sugars until creamy. Beat in egg
and vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate
morsels. Using buttered wax paper, spread in prepared pan. Bake 20
to 30 minutes or until lightly browned. Leave in pizza pan.
Immediately sprinkle remaining one cup morsels over crust. Let stand
five minutes or until morsels become soft and shiny. Gently spread
chocolate over crust. Let set. (After cookie dough has cooled, pizza
may have to refrigerated for 30 mins for chocolate to set)
Optional Ingredients: If wanted, when pizza cookie comes out of the
oven sprinkle one cup morsels on hot crust; drop peanut butter by
spoonfuls on morsels. Let stand 5 minutes or until morsels become
soft and shiny.. Gently spread chocolate and peanut butter evenly
over crust. Quickly sprinkle the pizza with chopped candy. (After
cookie dough has cooled, pizza may have to be refrigerated for 30
mins for topping to set.)
MMMMM
... Shipwrecked on Hesperus in Maryland. 17:12:32 11 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20114 Date: 04-10-94 16:09
From: Earl Shelsby Read: Yes Replied: No
To: Sarah Vyskocil Mark:
Subj: Cornbread muffins
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Sarah:
SV>Does anyone have a good (sweet) recepie for cornbread?? I love the kind tha
SV>Kentucky Fried Chicken and Boston Chicken serve and would like to be able to
SV>make them homemade! All the recepies I have for cornbread are either too dr
SV>or not very sweet... I guess I want a MUFFIN recepie and all I have are BREA
SV>recepies!
Maybe this is what you are looking for:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Cornmeal Muffins
Keywords: Muffins, cornbread, bread
Ingredients:
1 cup yellow cornmeal 1 cup flour
1/3 cup sugar 2 tsp baking powder
1 tsp soda 3/4 tsp salt
1 egg, beaten 1 1/4 cup sour cream
1/4 cup shortening, melted
Directions:
Combine 1st 6 ingredients. Stir together egg, sour cream, & shortening;
add to dry ingredients, mixing well. Fill lightly greased muffin tins
2/3 full. Bake at 425 degrees for 15 minutes, or until golden brown. 18
muffins.
-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#: 20174 Date: 04-10-94 05:32
From: Pat Stockett Read: Yes Replied: No
To: Sarah Vyskocil Mark:
Subj: Cornbread muffins CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Sarah!
SV>Does anyone have a good (sweet) recepie for cornbread??
I've tried lots of different ones. This one is so far my favorite.
Kind of like the bakery type muffins. It's all the flour and sugar I
guess. -Pat
-Begin Recipe Export- QuikBook version 0.96/R Beta A
Title: Corn Muffins
Keywords: Muffins, quick, bread, *
Info: Peaceful Gatherings Cookbook, Federated Church, Bolton, MA, 1991
posted by Perry Lowell, COOKING Echo, Jan. '92
1-1/2 cup granulated sugar
2 tablespoons baking powder
3-1/2 cups flour
1 cup cornmeal
4 eggs
1-1/2 cups milk
1/3 cup vegetable oil
Combine sugar, baking powder, flour, cornmeal, eggs, and 1 cup of
milk until well blended. Add remaining 1/2 cup of milk and the
oil. Mix for 3 minutes. Place in well greased muffin tins and
bake at 400 degrees (F) for about 20 minutes (until golden). Makes 30
muffins.
-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#: 20160 Date: 04-11-94 18:15
From: Dale Shipp Read: Yes Replied: No
To: All Mark:
Subj: Cream Cheese CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
These came from a cream cheese package used in the cream cheese
chocolate chip pizza recipe (see other message)
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Cheese Almond Ball
Categories: Cheese, Appetizer
Yield: 1 ball
8 oz Cream cheese, softened
1 c Sharp cheddar cheese;
-shredded
8 oz Sharp cold pack cheese food
-plain or with wine
1 tb Grated onion
1 c Toasted sliced almonds
2 tb Chopped parsley
Beat cheese, milk, onion and 3/4 cup almonds until well blended.
Chill at least one hour.
Shape into a ball; wrap in waxed paper and chill several hours or
overnight. Chop remaining almonds; add parsley. Roll ball in almond
parsley mixture.
Rewrap cheese ball until ready for use. Remove from fridge about one
hour before needed, unwrap and let come to room temperature.
Serve with assorted crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Cheese Almond Ball
Categories: Cheese, Appetizer
Yield: 1 ball
8 oz Cream cheese, softened
1 c Sharp cheddar cheese;
-shredded
8 oz Sharp cold pack cheese food
-plain or with wine
1 tb Grated onion
1 c Toasted sliced almonds
2 tb Chopped parsley
Beat cheese, milk, onion and 3/4 cup almonds until well blended.
Chill at least one hour.
Shape into a ball; wrap in waxed paper and chill several hours or
overnight. Chop remaining almonds; add parsley. Roll ball in almond
parsley mixture.
Rewrap cheese ball until ready for use. Remove from fridge about one
hour before needed, unwrap and let come to room temperature.
Serve with assorted crackers.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Cream Cheese Frosting
Categories: Dessert, Frosting, Cream cheese
Yield: 2 cups
8 oz Cream cheese; softened
2 1/2 c Confectioners sugar
1 ts Vanilla
1 tb Milk (if needed for desired
-consistency)
Beat cream cheese until very soft and free of lumps. Gradually add
confectioners sugar, beating with each addition.
Mix in vanilla and add milk (if needed) until desired consistency is
reached.
Spread on top and sides of a completely cooled cake.
Yields enough frosting for one 8 inch two layer cake. (about 2 cups)
MMMMM
... Shipwrecked on Hesperus in Maryland. 17:08:02 11 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20144 Date: 04-11-94 13:42
From: Jeannine Porter Read: Yes Replied: No
To: All Mark:
Subj: Italian Pot Roast
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Well Dave and I finally got moved into our new house and have things somewhat
organized. Of course, it took me 12 hours but I had the kitchen ready to use
the first night! I have my priorities straight although Dave didn't agree.
It's about time I shared a recipe or two with everyone.
ITALIAN POT ROAST (very easy and good)
3-1/2 Lb Boneless chuck roast
1 can tomato soup
1/2 c water
1 cup sliced onion
1 tsp. garlic powder
2 tsp. oregano
1 bag Bow-tie noodles
Trim fat from meat. Place in a 9x13 roasting pan. Bake at 350 degrees
for one hour. Combine remaining ingredients except noodles. Add salt and
pepper to taste. Cover and bake two more hours or until meat is tender. While
baking, cook noodles according to package. Remove meat to platter. Add cooked
noodles to sauce and simmer for a few minutes. Stir to heat through and serve.
My mother also cooks this all day in the slow cooker and adds the noodles
before serving. It turns out well this way also.
-!- Maximus 2.01wb
! Origin: Milliways - Pittsburgh, PA (412) 766-1086 (1:129/179)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20123 Date: 04-10-94 13:54
From: Sherree Johansson Read: Yes Replied: No
To: Nancy Coleman Mark:
Subj: Lamb recipe
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi there NANCY,
29-Mar-94 22:34, NANCY COLEMAN wrote to JOHN WALPOLE
NC> And here I though I was the only one trying to type around a cat. She
Looks like there are a few of us Nancy, try handling 8 hours of it!
Mine prefers to give the typing a go though, when bored with that he
will sleep on half the keyboard, I often wonder why I don't throw him
off (possibly because he rules the house) :)
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: HARISSA CRUSTED LAMB WITH VEGETABLES
Keywords: main, middle east, s, 489, lamb
4 PAX GOURMET
cloves of garlic crushed 2 no
harissa 2 tb
olive oil 2 tb
minced sun dried tomatoes 1/4 c
dried thyme 1/2 ts
racks of lamb 4 cutlets each chined & trimmed 4 no
dry white wine 1 c
sugar to taste
freshly chopped coriander 1 tb
VEGETABLES:
mixed roughly chopped vegs, including carrot,
zucchini, fennel, japanese eggplant, onion
parsnip, potato and pumpkin 6 c
black olives preserved in brine 12 no
ground cumin 1/2 ts
crushed fennel seeds 1/4 ts
lemon juice 2 tb
olive oil 1/4 c
sugar 1 ts
Combine garlic with 1/2tsp salt. Mix in harissa, oil, tomato, thyme and
1/2tsp coarsely ground black pepper. Press mixture over lamb racks to coat
and set aside at room temperatue. In a roasting pan, toss vegs with
olives, cumin, fennel seeds, lemon juice, oil and sugar and season to taste
with salt and freshly ground black pepper. Cover and bake at 220c for
about 30 mins, or until jsut tender. Remove cover, turn the vegs and place
lamb on a rack over vegs. Cook for 20 mins.
Remove lamb, loosely wrap in aluminium foil and keep warm for 10 mins.
Transfer the vegs to another dish and keep warm. Drain off any excess fat
from the roasting pan, add wine, bring to the boil and cook for 2 mins.
Season to taste with a little sugar, salt and freshly ground black pepper.
Stir in coriander. Cut each rack of lamb in half and arrange on warm
serving plates with the vegs and sauce.
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#: 20169 Date: 04-10-94 20:16
From: Randy Rigg Read: Yes Replied: No
To: All Mark:
Subj: Pork & Macaroni Bake
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pork and Macaroni Bake
Categories: Casserole
Yield: 6 servings
1 lb Ground pork
1/2 c Onion, chopped
1/2 cl Garlic, minced
2 tb Oil
1 cn Tomato sauce 8 oz.
1 cn Tomato paste 6 oz.
1 cn Mushrooms with juice 3 oz.
1/2 ts Salt
1/8 ts Pepper
1 pk Elbow macaroni 7 oz. cooked
2 c Sharp cheese, grated
Cook pork, onion, and garlic in hot oil until onion is golden. Add
tomato sauce, tomato paste, mushrooms and seasonings and simmer 15
minutes. Alternate layers of macaroni, cheese and meat in greased 2
quart casserole. Sprinkle top with cheese and bake in a 350 degree
oven for 45 minutes.
Randy Rigg
MMMMM
... Call out the vice squad. Someone's mounting a disk drive
___ 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#: 20170 Date: 04-10-94 20:26
From: Randy Rigg Read: Yes Replied: No
To: All Mark:
Subj: Pronto Pups
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pronto Pups
Categories: Snacks
Yield: 8 servings
1 c Buttermilk pancake mix
2 tb Self rising corn meal mix
1 tb Sugar
2/3 c Water
Combine dry ingredients, add water and beat thoroughly. Dip hot dogs
in batter and quickly drop them in hot vegetable oil at 375 degrees.
Bake 3 minutes or until golden brown. You should have enough batter
for 8, maybe 10 hot dogs. Your hot dogs should be dry and at room
temperature before dipping. Happy dipping!
Randy Rigg
MMMMM
... You must know your limits to break through them.
___ 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#: 20145 Date: 04-11-94 13:54
From: Jeannine Porter Read: Yes Replied: No
To: All Mark:
Subj: Ranch Style Stew
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This is another good recipe. It cooks slowly in the oven for 4 hours. I tried
to make it in the slow cooker but the vegetables didn't cook through.
Ranch Style Stew
1-1/2 to 2 lb Round Steak 2 Potatoes per person
2-3 carrots per person 2 green peppers
3 stalks celery 3-4 onions
2 cans tomato sauce 2 cans cream of mushroom soup
Chop all vegetables to about one-inch pieces. Cut up round steak to desired
size. Mix together tomato sauce and soup. Place meat and vegetables in oven
proof dutch oven or large casserole dish. Pour sauce over meat/vegetable
mixture. Stir to combine well. Cover and bake in a 300 degree oven for four
hours. Do not lift lid and do not stir.
Stir once just before serving.
This recipe can be stretched by adding more vegetables if desired.
-!- Maximus 2.01wb
! Origin: Milliways - Pittsburgh, PA (412) 766-1086 (1:129/179)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20116 Date: 04-10-94 16:26
From: Earl Shelsby Read: Yes Replied: No
To: Carolyn Doss Mark:
Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Carolyn
We are (my SO and I) Vegan ie.,no meat, dairy etc. Now to top it
CD>off I just learned I was allergic to yeast. I need to find bread recipes
CD>that contain no milk products, eggs or yeast.
Tough call for loaf bread, but you might go for these:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Flour Tortillas
Keywords: tortillas, mexican, bread
Ingredients:
4 cups flour 2 tsp salt
1/8 tsp baking powder 2/3 cup shortening
1 cup plus 3 tbs hot water
Directions:
Combine flour, salt and baking powder, stirring well. Cut in shortening
with a pastry blender until mixture resembles coarse meal. Gradually
stir in water, mixing well. Shape dough into 1 1/2 inch balls; roll each
on a floured surface into a 6 inch circle. Cook tortillas in an
ungreased skillet over medium heat about 2 minutes on each side or until
lightly browned. Pat tortillas lightly with spatula while browning the
second side if the puff during cooking. Serve hot. Yields 24 tortillas.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: INDIAN FRY BREAD
Keywords: bread, American Indian, Oneida
Ingredients:
8 Cups Plain Flour 2 Teaspoons Salt
Shortening 8 Heaping Teaspoons Baking Powder
Directions:
Sift flour and baking powder together, add just enough water to make a
dough. Knead about 3 minuets. Pinch off enough dough to make a round
patty, flatten with hand and punch a hole in center. Drop in skillet of
hot shortening and fry until light brown, turning once. Remove, drain on
paper towels. (Can be served with honey or jelly).
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Bannock
Keywords: bread
Ingredients:
2 cup Flour 1/2 tsp Salt
3 tb Baking Powder 1 cup Water
6 tb Cooking Oil or Soft Lard
Directions:
Mix the flour, salt and baking powder in a large bowl, stirring well
with a wooden spoon. Add the shortening with the liquid and dry
ingredients. Stir thoroughly. When the dough becomes too heavy to be
easily stirred, knead it until smooth on a floured surface. The dough
may then be shaped into a flat round about 1 inch thick or wrapped
around a stick like a snake if it is to be cooked over an open fire.
Raisins may be mixed in and sugar sprinkled if desired. Preheat oven to
340 degrees. Prick the top of the bannock before baking for 20 minutes
or until golden brown.
-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#: 20163 Date: 04-10-94 14:50
From: Robert Burnham Read: Yes Replied: No
To: Karen Mintzias Mark:
Subj: RICE PUDDING
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Karen: this is WONDERFUL, WONDERFUL, this is one of the best rice
puddings I have ever eaten. It is better if it is prepared the day
before and refrigerated over night.
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: King's Arms Tavern Raisin Rice Pudding
Categories: Desserts, Puddings
Yield: 8 servings
4 c Milk
1/4 c Converted rice
4 Eggs
1/2 c Sugar
1 1/2 ts Lemon extract
1 1/2 ts Vanilla
1 tb Butter; melted
1 ts Nutmeg
3/4 c Light raisins
Bring 3 cups milk and rice to boil over direct heat. Lower heat and
cook, covered, until rice is tender, about 15 to 20 minutes. Remove
from heat.
Preheat oven to 350 F. Beat eggs well. Add sugar, beating
continuously. Add remaining milk, lemon extract, vanilla and butter.
Combine rice and milk with egg mixture and pour into 8x8-inch pan.
Sprinkle with nutmeg. Place pan in larger pan, taking care that
sides of smaller pan do not touch larger pan. Bake until custard
begins to set, about 30 minutes. Stir in raisins and continue baking
until knife inserted in center comes out clean, about 15 minutes.
Remove from oven and set custard pan on cake rack. Cool slightly
before refrigerating.
* Source: King's Arms Tavern - Williamsburg, Virginina * Favorite
Restaurant Recipes - ISBN: 0-89535-100-5 * Typed for you by Karen
Mintzias From: Karen Mintzias Date: 10-02-93
MMMMM
RB
-!- Synchronet
! Origin: Observer Online (704-358-5072) thru Transporter Rm (1:379/1.99)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20157 Date: 04-10-94 20:04
From: Lisa Reeves Read: Yes Replied: No
To: Martin Bustamante Mark:
Subj: Salisbury Steak
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
In the lost canyons of time, Martin Bustamante echoed to All ....
MB> Does anyone by chance know how to make Salisbury Steak. We both
MB>love it yet we don't have a recipe for it. We mainly order it at one of
MB>our favorite restaurants, and with both of us in school, it is hard on
MB>the pocketbook.
hmmm....thought I had a few, but apparently only one.
MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
Title: Salisbury Steak Deluxe
Categories: Beef, Main dish, Hamburger, Reminisce
Yield: 1 servings
1 cn (10 3/4 oz.) condensed
-cream of
-mushroom soup, undiluted
1 T Prepared mustard
2 t Worcestershire sauce
1 t Prepared horseradish
1 Egg
1/4 c Dry bread crumbs
1/4 c Finely chopped onion
1/2 t Salt
-dash
1 1/2 lb Ground beef
1 -2 Tbsp. oil
1/2 c Water
2 T Chopped fresh parsley
-pepper
In a bowl, combine the soup, mustard, Worcestershire sauce and
horseradish; blend well. Set aside. In another bowl, lightly beat
the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the
soup mixture. Add beef and mix well. Shape into six patties. In a
large skillet, brown the patties in oil; drain. Combine remaining
soup mixture with water; pour over patties. Cover and cook over low
heat for 10-15 minutes or until meat is done. Remove patties to a
serving platter; spoon sauce over meat. Sprinkle with parsley.
"This recipe is so good that I truly enjoy sharing it with others.
I've always like Salisbury steak, but I had to search a long time to
find a recipe this tasty. It's handy, too, because it can be
prepared ahead, kept in the refrigerator and warmed up later." -
Denise Barteet
Serves: 6 From: "Reminisce" Magazine Posted by: Debbie Carlson -
Cooking Echo
MMMMM
-!-
* WR 1.14B # 139 * * * <-- Tribble. *-*-*-- <- Tribble kabob.
-!- T.A.G. 2.6f1 Standard
! Origin: The Weasel's Workshop (1:159/825)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20165 Date: 04-11-94 16:19
From: Ross Mole Read: Yes Replied: No
To: Ted Power Mark:
Subj: Spruce Beer
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I found these and thought they might help. I haven't tried them, so good
luck.
General Amherst's Spruce Beer
Source: Thomas Manteufel (tomm@pet.med.ge.com)
Digest: Issue #748, 10/25/91
Procedure:
Take 7 Pounds of good spruce & boil it well till the bark peels off,
then take the spruce out & put three Gallons of Molasses to the Liquor &
and boil it again, scum it well as it boils, then take it out the kettle
& put it into a cooler, boil the remained of the water sufficient for a
Barrel of thirty Gallons, if the kettle is not large enough to boil it
together, when milkwarm in the Cooler put a pint of Yest into it and mix
well. Then put it into a Barrel and let it work for two or three days,
keep filling it up as it works out. When done working, bung it up with a
Tent Peg in the Barrel to give it vent every now and then. It may be
used in up to two or three days after. If wanted to be bottled it should
stand a fortnight in the Cask. It will keep a great while.
Comments:
From the journal of General Jeffrey Amherst, governor-general of British
North America.
Legendary Mike Brown's Spruce Ale
Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA)
Digest: Issue #733, 9/27/91
Ingredients (for 6 gallons):
3.3 pounds Steel City Ale Kit
2.2 pounds John Bull plain light malt extract
1.1 pounds plain light dried malt extract
1/3 pound crushed chocolate malt
1/4 pound crushed crystal malt
6 ounces fresh spring spruce sprigs (boil)
8 spruce sprigs (finishing)
2 cups culture of Munton & Fison Ale yeast
Procedure:
Place Crystal and chocolate malts in 1 gallon cold water and raise temp-
erature to 158 degrees and immediately strain into the brew kettle and
sparge with 2 cups of 158 degree water. Add malt extracts and water to
bring volume to 6 gallons. Add boiling sprigs when boil begins and boil
for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via
wort chiller. Pitch yeast at 68 degrees. Single stage ferment in glass
for 14 days then bottle using 1 cup corn sugar to prime.
Comments:
I didn't like this beer at first because I felt that a spruce essence
was lacking in the flavour. However, two months in the bottle cured that
problem and the beer was exquisite and "sprucey" and improved with
further aging.
Specifics:
Original Gravity: 1.046
Primary Ferment: 14 days
~~~
* VbReader 2.01 #76 * Beer! It's not just for breakfast anymore.....
-!- FidoPCB v1.5 beta-'j'
! Origin: CRS Online, Toronto, Ontario (1:229/15)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20134 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Melissa Mierau Mark:
Subj: Sugar-free CR 1/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MM> I have gotten some sugar free recipes from the echo, but am always on the h
MM> for more. You know, greedy, greedy, greedy........
Well, then I'll take a wild guess where I left off and send the next
batch to you:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Macadamia Nut Crunchies
Categories: Try it, Sweets, No sugar
Yield: 24 servings
1 Eggs
2 md Bananas; mashed ripe
1/3 c Butter; melted
1/4 c Pineapple fruit spread
1 ts Vanilla extract
1 1/4 c Flour
1/3 c Coconut, flaked unsweetened
1/2 ts Baking powder
1/2 ts Salt
3 1/2 oz Macadamia nuts; chopped
Preheat oven to 375. Combine egg, banana, butter,
fruit spread, and vanilla in medium bowl. Add flour,
coconut, baking powder, and salt; mix well. Stir in
nuts. Drop tablespoonsful of dough 2" apart onto
lightly greased cookie sheets. Bake 10-12 minutes,
until lightly browned.
Cool on wire racks. Store in tightly covered
container.
Nutrition information per cookie: 96 calories, 1 gm
protein, 9 gm carbohydrate, 6 gm fat, 16 mg
cholesterol, 83 mg sodium, 1/3 diabetic starch/bread
exchange, 1-1/4 diabetic fat exchange, 1/4 diabetic
fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue
of _Favorite All-Time Recipes_ magazine
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node
004/005
MMMMM
>>> Continued to next message
* SLMR 2.1a * Never order chicken-fried steak in a place w/no jukebox.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20135 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Melissa Mierau Mark:
Subj: Sugar-free CR 2/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Raspberry Almond Layer Cake
Categories: Try it, Sweets, No sugar
Yield: 8 servings
MMMMM----------------FAVORITE ALL-TIME REC; 12/92---------------------
MMMMM----------------------------CAKE---------------------------------
3 Egg yolks
1 c Juice, apple, concentrated
3/4 c Butter
1 ts Extract, almond
2 1/2 c Flour
2 ts Baking powder
1/4 ts Salt
1/3 c Almonds, chopped
4 Egg whites
1/4 ts Cream of tartar
MMMMM--------------------------FROSTING-------------------------------
1 c Cream, heavy
1/2 c Fruit spread, raspberry
2 tb Liqueur, almond
1/3 c Almonds, slivered
Melt butter; let cool.
Preheat oven to 350. Grease and flour 2 9" round cake pans; set
aside. Beat egg yolks in large bowl. Blend in apple juice
concentrate, butter, and extract. Combine flour, baking powder, and
salt. Gradually add to egg yolk mixture, beating until well-blended.
Stir in chopped almonds.
Beat egg whites with cream or tartar at high speed in small bowl of
electric mixer until stiff peaks form. Gently fold into batter; spread
evenly into prepared pans. Bake 18-20 minutes, until cake is golden
brown around edges.
Cool in pans on wire racks 10 minutes. Turn cakes onto racks; cool
completely.
Beat cream at high speed in small bowl of electric mixer until soft
peaks form. Add fruit spread, 1 tb at a time, beating until thick and
well-blended. Brush liqueur evenly over cake layers; stack layers.
Frost top and sides with whipped cream mixture; press slivered
almonds around edge. Garnish with fresh raspberries, if desired.
Nutrition information per slice: 595 calories, 10 gm protein, 59 gm
carbohydrate, 36 gm fat, 167 mg cholesterol, 402 mg sodium, 2 diabetic
starch/bread exchange, 7 diabetic fat exchange, 1-3/4 diabetic fruit
exchange.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet
Lowfat & Luscious echoes
MMMMM
>>> Continued to next message
* SLMR 2.1a * Never order chicken-fried steak in a place w/no jukebox.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20136 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Melissa Mierau Mark:
Subj: Sugar-free CR 3/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Applesauce Cake Squares
Categories: Try it, Sweets, No sugar
Yield: 24 servings
1 1/3 c Butter; softened
5 Eggs
1 3/4 c Juice, apple, concentrated
1 1/2 c Applesauce
5 1/4 c Flour
5 ts Baking powder
5 ts Cinnamon, ground
1 1/2 ts Baking soda
1 ts Salt
3 lg Apples; peeled/chopped
Creamy Topping
1 1/3 c Cream, heavy
3 ts Extract, vanilla
1 ts Cinnamon, ground
Preheat oven to 375. Beat butter in large bowl until
creamy. Blend in eggs, juice, and applesauce. Combine
dry ingredients. Gradually add to egg mixture, beating
until well blended. Stir in appls. Spread batter
evenly into greased 8" square baking pan. Bake 20-25
minutes, until wooden pick inserted in center comes
out clean.
Cool on wire rack. Cut into squares. Serve warm or
at room temperature, with Creamy Topping if desired.
Creamy Topping: Beat cream in small bowl at high speed
of electric mixer until soft peaks form. Beat in
vanilla and cinnamon until stiff peaks form.
Nutrition information per piece: 229 calories, 4 gm
protein, 34 gm carbohydrate, 8 gm fat, 65 mg
cholesterol, 289 mg sodium, 1-1/4 diabetic
starch/bread exchange, 1-3/4 diabetic fat exchange, 1
diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue
of _Favorite All-Time Recipes_ magazine
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node
004/005
MMMMM
>>> Continued to next message
* SLMR 2.1a * Never order chicken-fried steak in a place w/no jukebox.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20137 Date: 04-11-94 18:49
From: Sylvia Steiger Read: Yes Replied: No
To: Melissa Mierau Mark:
Subj: Sugar-free CR 4/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Apricot Cupcakes
Categories: Sweets, No sugar, Tested
Yield: 36 servings
6 Eggs
3 c Fruit spread, apricot
3/4 c Applesauce
3/4 c Butter; softened
2 tb Extract, vanilla
3 c Flour
2 c Oats
1 tb Baking powder
3/4 ts Salt
3 3/4 ts Pumpkin pie spice
Preheat oven to 350. Beat eggs in large bowl. Blend
in fruit spread, butter, applesauce, and vanilla. Add
flour, oats, baking powder, salt, and spices; mix
well. Pour into lined muffin tins. Bake 18 minutes,
until golden brown.
For bars: Spread dough into greased 12"x8" baking
dish. Bake 18 minutes, until golden brown and firm to
touch. Cool completely on wire rack. Cut into bars.
Store in tightly covered container.
Nutrition information per bar: 217 calories, 3 gm
protein, 28 gm carbohydrate, 10 gm fat, 62 mg
cholesterol, 198 mg sodium, 1 diabetic starch/bread
exchange, 1-1/2 diabetic fat exchange, 1 diabetic
fruit exchange.
Sylvia's comments: The kids at Irene's school loved
it -- Irene came home and asked me to make it again!
I think it needs less fruit spread and less pumpkin
pie spice, and next time I'll use applesauce for all
the butter.
Source: "Sugar-Free Desserts," the December 1992 issue
of _Favorite All-Time Recipes_ magazine
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node
004/005
MMMMM
* SLMR 2.1a * Never order chicken-fried steak in a place w/no jukebox.
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20115 Date: 04-10-94 16:12
From: Earl Shelsby Read: Yes Replied: No
To: Beth Gothro Mark:
Subj: Veggie dip recipe wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BG>Hello all! I am in need of a good veggie dip recipe, for celery, carrots, et
BG>I prefer low-fat, but can adapt almost any recipe to be lo-fat. Would also b
BG>interested in a good fruit dip.
Here is one of each:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Harlequin Dip
Keywords: snack, dip, creamsnk
Ingredients:
1/2 cup sour cream 1/2 cup mayonnaise
1/2 cup chopped, ripe olives 1 tsp worcestershire sauce
1/2 tsp prepared mustard 1/2 tsp curry powder
Directions:
Blend sour cream and mayonnaise. Add remaining ingredients; mix
well, cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot
and celery sticks are the perfect go-withs for this dip.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Fruit dip
Keywords: Appetizers, snack, dip, blueberry, banana, strawberry
1 x Jar of marshmellow cream 8 oz Cream cheese
Mix cream cheese and marshmellow cream together and put back in jar. use
with blueberries, bananas, strawberries.
-----
-End Recipe Export-
-!-
* SLMR 2.0 *
-!- WM v3.10/92-0268
! Origin: Glen Burnie Windows BBS, Md. (410)969-1914 (1:261/1165)
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