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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20245 Date: 04-12-94 22:00
From: Karen Mintzias Read: Yes Replied: No
To: All Mark:
Subj: 2 more recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Goulash
Categories: Main dish, Croatian, Meats
Yield: 12 servings
3 lb Beef, chuck or round bone
1 lb Pork, shoulder or tendeloin
4 lg Onions; sliced
3 qt Sauerkraut
3 tb Paprika
1/2 pt Sour cream
Cut meat in cubes. Saute onions in small amount of oil. Remove from
flame; add paprika. Stir briskly to keep from burning. Add meat;
braise slowly, covered, about 1-1/2 hours. Add sauerkraut; cook 1/2
hour longer; stir in sour cream. Boiled potatoes, polenta, or
dumplings are good companions to serve with this.
Source: K. Pavesic
"Our Favorite Recipes" St. Anthony Croatian Catholic Church
Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Easter Bread (Paska)
Categories: Breads, Croatian
Yield: 1 recipe
1 Cake or pkg. yeast
2 c Lukewarm milk
9 c Flour
1 c Butter; soft
1 c Sugar
4 Eggs
1 ts Salt
Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set
aside to rise in warm place. Cream butter; add sugar and eggs and mix
well. Add remaining milk. Knead until dough is smooth and elastic.
Set aside in warm place until double in bulk. Form into desired
shapes. Allow dough to rise in double buld in pans; bake at 350 F for
30 to 35 minutes. Halfway through baking, brush top with beaten egg
yolk to which a little milk has been added.
Tip: If you melt 1 stick butter and knead into dough it will keep
paska soft.
"Our Favorite Recipes" St. Anthony Croatian Catholic Church
Typed for you by Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20201 Date: 04-12-94 14:53
From: Harvey Simmons Read: Yes Replied: No
To: All Mark:
Subj: Baked Ziti & Vegetables
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello, all. Found this recipe in a back issue of Good Housekeeping...
Baked Ziti & Vegetables
1 16-oz. pkg. ziti or penne pasta
2 medium green peppers, cut into 1/2-in. pieces
2 medium carrots, cut into 1/2-in. pieces
2 medium celery stalks, cut into 1/2-in. pieces
1 medium onion, cut into 1/2-in. pieces
1 tbsp. salad oil
1/4 cup water
1 28-oz. can crushed tomatoes
3 cups vegetable juice
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. dried oregano
8-oz. shredded reduced-fat mozzarella cheese
2 tbsp. grated Parmesan cheese
In saucepot, prepare ziti as directed. Meanwhile, in nonstick 12-inch
skillet, cook peppers, carrots, celery, and onion in oil until lightly
browned. Stir in water; continue cooking ovr medium heat until vegetables
are tender-crisp.
Preheat oven to 375 F. Drain ziti; set aside. To same saucepot, add cooked
vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt and
oregano; over high heat, heat to boiling. Remove saucepot from heat; stir in
cooked ziti. Reserve 1 cup mozzarella for topping. Into ziti mixture in
saucepot, stir cheeses. Spoon mixture into shallow 4 quart casserole;
sprinkle with reserved mozzarella. Cover and bake 30 minutes or until cheese
melts and is hot and bubbly.
Good Housekeeping/Oct. 93
Per serving: 470 calories, 8 g fat, 15 mg cholesterol, 1560 mg sodium.
Calories from fat 15%.
Enjoy,
Harvey Simmons
"Mr. Fixit"
-> Alice4Mac 2.3.1 E QWK Eval:08Apr94
! Origin: * MacSavvy BBS * Dallas, Texas * (214)250-4479 ***(1:124/1208)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20303 Date: 04-11-94 22:19
From: Randy Rigg Read: Yes Replied: No
To: All Mark:
Subj: Brain Sandwiches
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Brain Sandwiches
Categories: Sandwich
Yield: 1 servings
1 lb Pork brains
1 Egg, beaten
1/2 c Flour
1/2 ts Baking powder
Salt to taste
Pepper to taste
Soak brains in salt water a short time. Cover with clear water and
remove membrane. Drain; beat in other ingredients with spoon. If
too thin, add a small amount of flour; if too thick, add small amount
of milk. Fry on griddle until well done, turning once. Serve on
buns, of course.
Ramdy Rigg
MMMMM
... The young know the rules, the old know the exceptions.
___ 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#: 20244 Date: 04-12-94 21:59
From: Karen Mintzias Read: Yes Replied: No
To: All Mark:
Subj: Braised Lamb
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Slavonija Braised Lamb
Categories: Main dish, Meats, Croatian
Yield: 1 recipe
3 lb Lamb shoulder
-- cut into 1-inch cubes
3 tb Butter or margarine
1/3 c Chopped onion
1 tb Paprika
1 tb Tarragon
Salt
1/2 c Water or stock
1 c Sour cream
MMMMM--------------------------SPAETZLE-------------------------------
3 Eggs; slighty beaten
1 pn Salt
1 c Flour (about)
Brown lamb slowly in butter, adding additional butter if needed; add
onon and paprika. Saute 2 or 3 minutes, then add vinegar, salt and
stock. Cover and simmer until meat is tender, about 45 minutes. Stir
in sour cream and heat to serving temperature. Serve with Spaetzle
or noodles.
SPAETZLE: Mix eggs, salt and flour together to form a fairly stiff
dough. Pat out into a rectangle about 1/8 inch thick on a damp
breadboard. With a damp table knife, cut into strips 1 inch wide.
Cut or pinch off 1 inch pieces and drop into a kettle of boiling,
salted water. When the dough omes to the surface, they are done.
Drain in a colander and quickly turn into a hot bowl or casserole.
Sprinkle with butter or buttered crumbs; toss lightly and serve with
any sauced meat dish.
Source: Katica Biglbauer
"Our Favorite Recipes" St. Anthony Croatian Catholic Church
Typed for you by Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20259 Date: 04-12-94 20:35
From: Dale Shipp Read: Yes Replied: No
To: Eric Hansen Mark:
Subj: Brownie With Twist CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 08 Apr 94 06:22:53, ERIC HANSEN <=-
-=> spoke to ALL about COOKING BBS <=-
EH> Have CompuServe membership and will check it out there but wonder if
EH> there are other cooks online interested in sharing ideas, recipes,
EH> hints, etc. Your advise would be appreciated!
There are lots of people on this echo that will be glad to share
recipes and ideas. Welcome. What types of food are you interested
in.
Here is a brownie recipe that has a twist.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Brownie Peanut Butter Cups
Categories: D/g, Dessert, Cake, Boat
Yield: 12 servings
21 oz Fudge Brownie Mix
12 Candy, Reeses miniature
Peanut butter cup; unwrapped
Eggs*
Oil*
Water*
12 Paper muffin cups
*Follow directions on box for oil, egg, and water
Heat Oven to 350. Line 12 muffin cups with paper baking cups.
In large bowl, combine brownie mix, water, oil and egg.
Fill prepared muffin cups 2/3 full.
Press unwrapped peanut butter cup into batter until top edge of candy
is even with batter.
Bake at 350 for 30 - 35 mins or until brownie is set.
Do not over bake. Cool in muffin tin.
Makes 12 cupcakes.
If smaller brownie mix is used, follow directions on box, but you
probably will come up shy of 12 muffins.
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50
MMMMM
EH> Also-----for a newcomer....what is the scoop on recipe software?
You will see a variety of formats posted. The top two favorites seem
to be MealMaster and Qbook. Both are shareware and should be
available for download from a variety of boards. If you cannot find
them locally, give a shout and we will help you find them.
Meal Master is the format we used above. The MealMaster program has
many features, allowing search of the data base under multiple
criteria, resizing of recipes, helps making grocery lists and much
more. The Qbook program allows for more free form in its recipe
input and uses compression to pack more recipes onto your disk. Both
programs have their devotees (not quite as bad as the Chili wars
though <G> ). We use and have registered both programs.
Many recipes are posted in other formats or in free form format.
What I and others do is to use a conversion program as an aid to
converting those recipes into MM format. I prefer MMCONV, but
others have strong followings as well. You could register both
MMCONV and MMMENU (which helps with conversion and more) for less
than the price of a large Cicero's Pizza Pizza. If you can get it,
all are discussed on the new Meal-Master echo.
Dale
... Shipwrecked on Hesperus in Maryland. 16:57:45 12 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20203 Date: 04-12-94 11:09
From: Debra Bouey Read: Yes Replied: No
To: Sylvia Steiger Mark:
Subj: cheesecake
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
On (10 Apr 94) Sylvia Steiger wrote to Debra Bouey...
SS> Why not both? Post what you have now, and then with refinements added
SS> later?
Okay, here goes--I haven't even bothered to input them into mm yet
'cause I'm still diddling with them.
"Cheesecake" #1:
2 32-oz cartons yogurt, 1 low-fat vanilla, 1 non-fat plain
1/2 c honey (adjust to taste if you prefer a sweeter c'cake)
1 ts vanilla extract
3 tb corn starch
3 lg eggs (or you can substitute an equivalent quantity of egg
whites--the second batch I baked I used only _2_ eggs without any
noticeable difference)
Drain whey from yogurt in fridge for a minimum of 24 hrs (I drained
mine for about 30 hours). I've found it's best to use Dannon yogurt
'cause it doesn't have gelatin in it and it drains and thickens
easily.
Crust: For both batches I used low-fat bran muffin crumbs moistened
with just enough apple juice to hold it together (water would
probably work just as well). First time I used a 9" springform pan
(about 1-1/2 cups of crumbs), second time I opted for a 7"x3"
s'form pan and a higher c'cake--I reduced the amount of muffin
crumbs for crust accordingly ('bout 1 cup).
Preheat oven to 300F (my springforms are dark, non-stick, so I
stayed on the scant side of 300 with my oven thermometer, BTW).
Used my KA mixer to thoroughly blend all the ingredients for the
filling. Baked it [9" pan] for 65 minutes, turned oven off and let
it sit for another 15 minutes, set it on a rack to cool, then
removed the collar and popped it in the fridge for 4 hrs 'fore I
let Rich at it.
Results: It produced a dense c'cake, but Rich said it wasn't as
rich as the usual (is any substitute gonna ever be as rich as cream
cheese? <g>) and he liked that cause he could eat more--figures ;)--
It had a noticeable "tang" to it so I'll probably increase the
honey a bit on the next go-round. Doesn't seem to be a need to use
more than 2 eggs either. FYI, Rich ate both the c'cakes plain
without any fruit topping--next batch I'll probably thicken some
crushed pineapple (in its own juice) or something similar and top
with that which may make the tang less noticeable (I'd really
rather use non-fat plain yogurt altogether, if possible).
"Cheesecake" #2:
Same as above 'cept I used a 7"x3" springform pan, 2 32-oz cartons
of low-fat _vanilla_ yogurt, substituted a scant 1/2 cup of maple
syrup for the honey, eliminated the vanilla extract and cut the
eggs to only 2. Adjusted cooking time--this one baked at the _very_
slight side of 300 for 65 minutes, then down to between 275-300
(closer to 275) for another 30 minutes, then turned oven off and
let it sit another 20 minutes.
Results: A _very_ dense c'cake and no "tang", but added sugar and
fat using the l-f vanilla yogurt. Neither of us could taste any
maple flavor and, again as above, I'll probably add a bit more
maple to my next batches. Rich liked both batches, but preferred
this one and I couldn't figure out from asking him whether it was
simply because it was thicker in the smaller pan or 'cause he
preferred the taste.
Oh, FYI, the next batch I'm likely to take a run at an all non-fat
yogurt c'cake and I'll increase the honey and/or maple syrup to at
least 1 cup (which means I'll prolly have to up the corn starch a
tad too).
I warned you it was "flexible" <g>...
Debra
74241.3502@compuserve.com - FamilyNet 8:200/403
... A thief believes that everybody steals.
-!- PPoint 1.80
! Origin: Deb's Point - New Orleans, LA (1:396/1.15)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20241 Date: 04-12-94 21:41
From: Karen Mintzias Read: Yes Replied: No
To: Patricia Lange Mark:
Subj: Chili sauce
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 10, 1994, Patricia Lange wrote to All:
PL> I'm hoping somebody can help me find a simple recipe for
PL> chili sauce. I'm not looking for something fancy or in great
Maybe one of these?
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Cocktail Sauce
Categories: Sauces, Relishes
Yield: 10 servings
14 fl Catsup (1 bottle)
2 tb Horseradish (prepared)
1 tb Lemon juice
1/2 ts White pepper
Mix well (using a whisk, if possible). Serve with your favorite
seafood or chicken dishes.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: SEAFOOD COCKTAIL SAUCE
Categories: Seafood, Sauces, Kump
Yield: 1 batch
1 c Prepared salsa or ketchup
1 tb Horseradish (or dbl. amt.)
1 tb Lemon juice
3 ds Hot pepper sauce
This is a basic seafood cocktail sauce, although using salsa in place
of ketchup will give it an interesting twist.
MIX ALL INGREDIENTS together and let stand 1/2 hour before serving.
Makes 1 1/4 Cups
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20199 Date: 04-11-94 16:21
From: Karen Mintzias Read: Yes Replied: No
To: Anthony Watson Mark:
Subj: Crackers
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
-=> On Apr 10, 1994, Anthony Watson wrote to All:
AW> if anyone has a recipes for home-made crackers? Any kind
Sure! Help yourself...
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Sesame Cheddar Sticks
Categories: Snacks, Crackers, Appetizers
Yield: 36 crackers
1 1/2 c All-purpose flour; unsifted
1/2 ts Salt
2 tb Sesame seeds
1 c Shredded cheddar cheese
1/2 c Butter or margarine
3 tb Worcestershire sauce
2 ts Cold water
In a mixing bowl, combine flour, salt and sesame seeds. Cut in
cheese and butter. Sprinkle with Worcestershire and water. Stir
together with fork until mixture clings to side of bowl. Shape into
ball; handle lightly. On lightly floured board, roll out dough
1/4-inch thick. Cut into 3- by 1/2-inch strips. A zigzag cutter
lends a nice touch. Place on ungreased baking sheets and bake in
preheated 450 F oven 8 to 10 minutes until golden. Remove to racks,
cool.
Posted by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Whole Wheat Sesame Crackers
Categories: Breads, Appetizers, Snacks, Vegan
Yield: 72 crackers
6 tb Sesame seeds; plus...
1/2 c Sesame seeds
1 c Water
3 tb Canola or safflower oil
1 ts Fine sea salt
2 1/2 c Whole wheat flour
1/2 ts Nonaluminum baking powder
Surprise your family or guests with freshly baked crackers. For
special occasions, use cookie cutters to make them into imaginative
shapes. Serve them with a dip for an appetizer or pack them in a
lunch. Crackers will keep for two to three weeks stored in an
airtight container. If the crackers lose some of their crispness,
heat them at 250 F for about 5 minutes.
DIRECTIONS:
===========
Position two racks in the center and the bottom third of the oven, and
preheat the oven to 350 F.
Spread 2 tablespoons sesame seeds on each of three unoiled baking
sheets. This will prevent the crackers from sticking and will give
them a delicious crisp bottom.
Put the water, oil, and salt in a small bowl until combined. Stir in
the 1/2 cup sesame seeds. Add the water-oil mixture and mix to form
a rough dough. Knead the dough in the bowl to form a ball, and turn
out onto a lightly floured work surface.
Lightly flour a rolling pin. Roll the dough out into a 22- by 14-inch
rectangle, about 1/16-inch thick. Using a fork, prick the dough all
over to release trapped air and keep the dough flat. With a pizza
wheel or sharp knife, cut the dough into 2-inch squares or other
shapes, or cut shapes with a 2-inch cookie cutter.
Using a spatula, transfer the crackers to the prepared baking sheets.
Bake until the crackers are light brown and firm to the touch, 15 to
20 minutes, switching the positions of the sheets halfway through the
baking time. When the first two sheets are finished, remove them,
and bake the third one as directed. Cool completely.
Source: May All Be Fed - by John Robbins
(including recipes by Jia Patton & Friends)
Typed for you by Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20200 Date: 04-11-94 16:47
From: Karen Mintzias Read: Yes Replied: No
To: Anthony Watson Mark:
Subj: Crackers
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Chevre Crackers
Categories: Appetizers, Breads, Misc
Yield: 36 servings
1/2 c Unsalted butter; room temp
4 oz Goat cheese; room temp
2 tb Freshly grated Parmesan
1 c All-purpose flour
1/2 ts Salt
1 pn Cayenne pepper
Preheat oven to 375 deg. Blend butter and both cheeses in processor
until smooth. Add remaining ingredients. Process until just blended
using on/off turns. Transfer mixture to pastry bag fitted with medium
star tip (no. 4). Pipe in 2-inch-long strips on ungreased baking
sheet. Bake until edges begin to brown, about 8 minutes. Cool on
rack. Store in airtight container.
(The Fergusons) (C) 1987 Bon Appetit Publishing Corp.
Compliments of Fred Peters
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: VERMONT CHEDDAR AND MAPLE CRACKERS
Categories: Appetizers, Breads, Snacks, Pruess
Yield: 8 servings
2 c Shredded sharp Cheddar
2 1/2 oz Chopped pecan pieces
1/3 c Mayonnaise
1 tb Maple syrup
1/2 ts Worcestershire sauce
36 Whole-grain crackers
MIX THE CHEESE, PECANS, mayonnaise, maple syrup and Worcestershire
sauce together in a medium-sized bowl. Spread the mixture by rounded
teaspoonfuls evenly on the crackers. Place the crackers on a flat pan
or cookie sheet and run it under the broiler until the cheese is
melted and bubbling. Transfer the crackers to a plate and serve at
once. Makes 3 dozen puffs.
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: LAVASH (ARMENIAN CRACKER BREAD)
Categories: Breads
Yield: 8 servings
1 pk Dry yeast
1 1/2 c Warm water
1 ts Salt
2 c All-purpose flour
2 c Whole wheat flour
Toasted sesame seeds
Sprinkle yeast into warm water in large bowl and stir until
dissolved. Add salt. Combine all-purpose and whole wheat flours and
add enough to yeast mixture to make stiff dough. Turn out on floured
surface and knead until smooth and elastic, 8 to 10 minutes. Shape
into ball. Place in greased bowl and turn to grease top. Cover and
let rise until doubled in bulk, about 1 1/2 hours. Punch down and let
rise again until doubled, about 30 minutes. Divide dough into 8
pieces and roll each out on lightly floured surface to very thin
circle about 9 inches in diameter. Place, one at a time, on baking
sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or
until bread appears dry, lightly browned and blistered. Run palest
side under hot broiler until lightly browned. Cool and store in dry
place.
(C) 1992 The Los Angeles Times
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20324 Date: 04-12-94 12:34
From: Earl Shelsby Read: Yes Replied: No
To: Anthony Watson Mark:
Subj: Crackers
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Anthony:
AW>Hello, I'm rather new to this conference, but was wondering if
AW>anyone has a recipes for home-made crackers? Any kind will do.
Welcome to the cooking Echo. Here's some cracker recipes as requested:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Saltines and Family
Keywords: crackers, breads
Makes about 11 dozen 2" saltines
Use this dough to make a whole range of crackers - saltines; oyster
crackers; and big, round sea toast crackers.
3 Tbs shortening 2 Tbs butter
about 3 1/2 cup unbleached flour 1 tsp baking powder
3/4 tsp salt 1/4 tsp sugar
1 egg white, beaten to a loose froth 1 cup whole milk
kosher, sea, or table salt
Melt the shortening and butter together; let cool. Sift 1 3/4 cup of the
flour into a lg mixing bowl along with the baking powder, salt, and
sugar; make a well in the center and pour in the shortening and butter;
stir to combine, then stir in the egg white. Add the milk and beat
vigorously to smooth out some of the lumps, then gradually sift in
enough flour to make a dough that will be stiff enough to roll out.
Form the dough into a ball; knead it for 10 min on a floured surface
until it is smooth and satiny. Divide the dough into 2 equal balls,
wrap each in wax paper and let them rest at room temperature for 20 - 30
min.
On a floured surface, roll the first dough ball out as thinly as you
possibly can. Cut the dough into 2" squares using a pizza cutter, a
ravioli wheel, or a very sharp, greased knife; save the scraps. Place
the dough squares just slightly apart from each other on ungreased
cookie sheet. Sprinkle the squares with salt to taste and pat them to
embed the salt. Prick each square several times with a fork. Bake in a
preheated 375F oven for 15 to 20 min until just slightly browned.
Repeat for remaining dough ball and scraps.
SEA TOAST
After the dough has rested, pinch off pieces about 1 1/2 to 2" round.
On a floured surface, roll each piece into the thinnest free-form circle
possible. Place the circles on an ungreased cookie sheet; prick with a
fork and bake at 375F for about 15 min. Very crispy and perfect for
cheese or soups. Makes about 2 dozen.
OYSTER CRACKERS
One rested dough ball at a time, roll the dough out as thinly as
possible; transfer to a cookie sheet. Cut the dough into diamond
shaped, 1" crackers with a ravioli wheel or a pizza cutter; there is no
need to separate the crackers as the dough's elasticity will do the job.
Salt, embedded and gently prick the diamonds as previously described.
Bake as directed for about 10 min.
-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Honey Graham Crackers
Keywords: cracker, snack
Ingredients:
2 cups all-purpose unbleached flour 1/3 cup whole wheat flour
1/2 cup dark brown sugar, tightly packed 3/4 tsp baking soda
1/2 tsp salt 1/2 stick butter, in 4 pieces
1/3 cup honey 1 tsp vanilla extract
5 Tbl water
Directions:
Use the metal blade of your food processor to combine the
flours, brown sugar, soda, salt and butter, about 10 pulses. Add
the remaining ingredients, pulse 5 times, then process until
the mixture forms a mass, about 20 seconds. Remove the
dough, press it into a ball and divide it in half. Cover one half
with plastic wrap.
Preheat the oven to 325 degrees.
Roll out the other half on a buttered rimless 14x17 inch baking
sheet. Lightly flour the surface of the dough and roll until it is
very thin and covers the baking sheet. Use the sharp side of a
knife to cut the dough into 3 inch squares, then use the dull
side of the knife to divide the squares in half. Prick evenly
with a fork. Bake until evenly browned and firm to the touch,
about 12-15 minutes. Repeat with the remaining dough on a
second baking sheet.
Follow the scored lines to cut the crackers apart while warm;
they will crisp as they cool. Gently lift them from the baking
sheet with a spatula. Separate the crackers and store in air-
tight containers.
Makes about 50 crackers.
-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#: 20251 Date: 04-12-94 02:09
From: Dale Shipp Read: Yes Replied: No
To: Anthony Watson Mark:
Subj: Crackers CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 10 Apr 94 10:18:00, Anthony Watson <=-
-=> spoke to All about Crackers <=-
More crackers:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Saltines and Family
Keywords: crackers, breads
Makes about 11 dozen 2" saltines
Use this dough to make a whole range of crackers - saltines; oyster
crackers; and big, round sea toast crackers.
3 Tbs shortening 2 Tbs butter
about 3 1/2 cup unbleached flour 1 tsp baking powder
3/4 tsp salt 1/4 tsp sugar
1 egg white, beaten to a loose froth 1 cup whole milk
kosher, sea, or table salt
Melt the shortening and butter together; let cool. Sift 1 3/4 cup of the
flour into a lg mixing bowl along with the baking powder, salt, and
sugar; make a well in the center and pour in the shortening and butter;
stir to combine, then stir in the egg white. Add the milk and beat
vigorously to smooth out some of the lumps, then gradually sift in
enough flour to make a dough that will be stiff enough to roll out.
Form the dough into a ball; knead it for 10 min on a floured surface
until it is smooth and satiny. Divide the dough into 2 equal balls,
wrap each in wax paper and let them rest at room temperature for 20 - 30
min.
On a floured surface, roll the first dough ball out as thinly as you
possibly can. Cut the dough into 2" squares using a pizza cutter, a
ravioli wheel, or a very sharp, greased knife; save the scraps. Place
the dough squares just slightly apart from each other on ungreased
cookie sheet. Sprinkle the squares with salt to taste and pat them to
embed the salt. Prick each square several times with a fork. Bake in a
preheated 375F oven for 15 to 20 min until just slightly browned.
Repeat for remaining dough ball and scraps.
SEA TOAST
After the dough has rested, pinch off pieces about 1 1/2 to 2" round.
On a floured surface, roll each piece into the thinnest free-form circle
possible. Place the circles on an ungreased cookie sheet; prick with a
fork and bake at 375F for about 15 min. Very crispy and perfect for
cheese or soups. Makes about 2 dozen.
OYSTER CRACKERS
One rested dough ball at a time, roll the dough out as thinly as
possible; transfer to a cookie sheet. Cut the dough into diamond
shaped, 1" crackers with a ravioli wheel or a pizza cutter; there is no
need to separate the crackers as the dough's elasticity will do the job.
Salt, embedded and gently prick the diamonds as previously described.
Bake as directed for about 10 min.
Shared from the files of Earl Shelsby
-End Recipe Export-
... Shipwrecked on Hesperus in Maryland. 01:09:25 12 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20250 Date: 04-12-94 02:16
From: Dale Shipp Read: Yes Replied: No
To: Anthony Watson Mark:
Subj: Crackers CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 10 Apr 94 10:18:00, Anthony Watson <=-
-=> spoke to All about Crackers <=-
AW> Hello, I'm rather new to this conference, but was wondering if
AW> anyone has a recipes for home-made crackers? Any kind will do.
Hi Anthony, welcome to the National Cooking Echo. Here are three
recipes I have not had the time to try yet, but they thought may be
of interest to you.
Two this message; one next message:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: FONDUE CRACKERS
Categories: Crackers
Yield: 80 servings
1 1/2 c All-purpose flour
1/4 ts Salt
1/4 ts Freshly ground pepper
1/8 ts Nutmeg
4 tb (1/2 stick) butter or
Margarine, softened
1/2 lb (8 ounces) Swiss cheese,
Shredded (2 to 2-1/2 cups,
Loosely packed)
1/4 c Water
"If you want the flavor of cheese fondue, but don't want the fuss and
commotion, try these crackers. You may never bother with the real
thing again. These cheese crackers are very rich, but very light.
They are excellent with a light Alsatian Gewurztraminer or Grey
Riesling. 325~F. 25 to 30 minutes Preheat the oven to 325~F.
In a large bowl or in the food processor, mix the flour, salt,
pepper, and nutmeg. Cut in the butter until the mixture resembles
coarse meal. Add the cheese and blend until it is evenly coated. Blend
in the water to form a dough that will hold together in a cohesive
ball.
Divide the dough into 2 equal portions for rolling. On a floured
surface of pastry cloth, roll out to about 3/8 inch thick. Cut into
bite-sized squares (about 1 inch by 1 inch). Arrange on an ungreased
sheet, making sure the edges of the crackers are not touching.
Bake for 15 minutes. Turn the crackers over and continue baking
another 10 to 15 minutes, until medium brown. These crackers should
be crisp. Cool them on racks. Yield: 70-80.
VARIATIONS: For a more traditional fondue taste, add 1 teaspoon
Kirsch or cherry liqueur when adding the water. And use two different
types of Swiss cheese, such as Gruyere and Emmenthaler.
From: Jr Byers
MMMMM
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Oatmeal Crackers
Keywords: Oatmeal, Breakfast, Crackers, Bread, Kids
Ingredients:
1 cup lard 1 cup sugar
1 egg 1 tsp vanilla flavoring
1/2 tsp lemon flavoring 3 cups quick rolled oats
2 tsp milk 1 1/2 cups flour
1 tsp salt 1 tsp soda
Directions:
Cream shortening and sugar together well, and then add the egg and
flavoring. Stir in the oats and milk. Sift together the flour, salt
and soda and add the creamed mixture. (You probably will have to use
your hands to work in dry ingredients thoroughly. Shape into rolls,
wrap in waxed paper and store in the refrigerator. When ready to bake,
slice thinly and bake on greased cooky sheet at 375 degrees until
lightly browned.
From the files of Earl Shelsby
-End Recipe Export-
... Shipwrecked on Hesperus in Maryland. 01:06:00 12 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20345 Date: 04-13-94 09:11
From: Jody Sasse Read: Yes Replied: No
To: All Mark:
Subj: crazy cake
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This is one of several recipes that I used in institutional cooking. They make
about 100 servings per recipe.
*
Title: Crazy Cake
Keywords: cake, chocolate,lg. quantity
ingrediants:
12 c. flour
8 c. sugar
24 T. cocoa
4 tsp. salt
8 tsp. soda
8 T. vivegar
8 tsp. vanilla
2 2/3 c. oil
8 c. cold water
Put all the ingrediants in a bowl and mix it up. makes one bakers sheet
cake or 2 10" pans.
325* convection oven
350* regular oven
*
*
Title: Carrot Gold Cake
Keywords: cake, carrot, lg. quantity
blend together the following ingrediants:
8 c. flour
8 tsp. soda
6 tsp. salt
8 tsp. cinnamon
8 c. sugar
mix together and add to the first mixture:
6 c. oil
16 eggs
add mixing well:
8 c. grated carrots
32 oz. crushed drained pineapple
4 c. cocoanut
2 c. crushed nuts, opt.
bake at 325* convection or 350* regular oven
makes one bakers sheet cake pan or 2 10" pans
Frosting:
2 c. margarine
32 oz. cream cheese
4# powdered sugar
4 tsp. vanilla
ENJOY!
Jody Sasse
-!- xMail 1.00/Pro
! Origin: Mike's Mansion (503) 760-3777 Portland,OR (1:105/81)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20242 Date: 04-12-94 21:55
From: Karen Mintzias Read: Yes Replied: No
To: All Mark:
Subj: Croatian recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
If you're not connected to COOKFDN, I've just put a file of Croatian recipes
online here. CROATIAN.ZIP contains 34 recipes from a local church's cookbook,
and is available here for downloading or freq 23 hours a day.
Here's a sample, if anyone has a specific request, let me know and I'll try to
post.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Poppy Seed Kolache
Categories: Desserts, Croatian
Yield: 60 pieces
3 c Flour
1/2 c Ground almonds
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Sugar
1 c Butter
1 Egg
1 tb Lemon juice
1 ts Grated lemon peel
2 tb Water
MMMMM---------------------POPPY SEED FILLING--------------------------
1 c Poppy seed
1/2 c Milk
1/4 c Honey
1/3 c Chopped dates
1/3 c Chopped nuts
1 ds Cinnamon
Mix the first five ingredients and the lemon peel; cut in the butter
until mixture is crumbly. Combine the egg, lemon juice and water to
add to the flour mixture. Knead lightly into a ball; divide into 8
parts. Roll out each part on a floured board until it is 1/4 inch
thick, then cut into 4 inch square. Spoon about 1 teaspoon Poppy
Seed Filling into the center of each square. Bring two ends together
to form a cylinder. Pinch together to seal. Place on a greased
baking sheet and brush with milk. Bake at 350 F for 15-20 minutes.
FILLING: Combine all ingredients in a saucepan; cook over low heat
until thick, stirring often. Cool and it's ready to use.
NOTE: Any cooked fruit or jam may be used instead of Poppy Seed
Filling.
Source: Rose Marie Miller
"Our Favorite Recipes" St. Anthony Croatian Catholic Church
Typed for you by Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20255 Date: 04-12-94 13:44
From: Dale Shipp Read: Yes Replied: No
To: Jeannine Porter Mark:
Subj: Easy Chicken CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 11 Apr 94 13:54:26, Jeannine Porter <=-
-=> spoke to All about Ranch Style Stew <=-
JP> Ranch Style Stew
Snagged the above recipe and sounds like this family will enjoy it.
Here is a chicken recipe that always goes over great at any
gathering.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Company Chicken
Categories: D/g, Chicken, Boat
Yield: 6 servings
6 lg Chicken, breasts, boneless,
Skinless
1/2 lb Ham, sliced, deli, lean
2 cn Soup, cream of chicken;
Undiluted
16 oz Sour Cream
-paprika
Place a few slices of ham on bottom of lightly greased or sprayed
flat bottomed baking pan in single layer. Wrap one slice of ham
around each chicken breasts. Lay on top of ham slices.
Mix sour cream and soup together. Pour soup mixture over
chicken, sprinkle with paprika
If made in advance -- cover and refrigerate for up to 12 hours
Place in 225 degree oven, uncovered for 3 hours. Serve with
rice or noodles.
Great Company or Casual Dish.
Serves 4 - 6 people depending on size of breasts and appetite
LOWER FAT VERSION:
substitute low fat sour cream and chicken soup.
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50
MMMMM
... Shipwrecked on Hesperus in Maryland. 12:43:12 12 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20339 Date: 04-13-94 17:42
From: Sylvia Steiger Read: Yes Replied: No
To: Karen Mintzias Mark:
Subj: Echo Stats
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
JD> Posts Name Average Size Address
JD> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
JD> 36 Sylvia Steiger 1473
JD> 35 Karen Mintzias 2273
JD> 20 Joann Pierce 1275
Nyah nyah! I posted more messages than you! (which surprises the heck
out of me, actually)
I also posted more messages than the moderator -- hmmm, wonder how good
an idea that is?
<big g>
I also made your cashew loaf. I loved it, Peter was indifferent, the
kids weren't wild about it. Next time, though, I'll use a LOT more
mushrooms! I have some questions in my "comments" though:
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Layered Cashew & Mushroom Loaf
Categories: Vegetarian, Main dish, Tested
Yield: 8 servings
1 tb Oil
1 sm Onion; finely chopped
8 oz Cashew nuts
4 oz Breadcrumbs, pref. wholewht.
1 Eggs
3 md Parsnips; cooked & mashed
1/2 ts Rosemary
1/2 ts Thyme leaves
1 ts Yeast extract
1/2 c Stock
Salt
Black pepper
2 tb Butter
8 oz Mushrooms; chopped
Oil; to grease pan
Use potatoes in place of parsnips when parsnips are not in season. If
using fresh herbs, double the amount.
Heat oil and fry onion and garlic till soft. Grind cashews in a nut
mill, blender or mincer then mix with breadcrumbs. Beat egg well and
add to dry ingredients. Mix in parsnips (or potatoes) and herbs.
Add fried onion and garlic. Be sure to scrape in all the juice as
the loaf can get a little dry during baking. Dissolve the yeast in
stock and add to other ingredients. Season well.
Preheat oven to 350 F (180 C, gas mark 4). Melt butter in skillet and
saute the mushrooms till they are soft. Grease a 2 pound loaf pan then
press in half the loaf mixture. Cover with the mushrooms and top
with the rest of the nut mixture. Press down firmly. Cover with
aluminum foil and bake for 1 hour.
When cooked, let stand for 10 minutes and then turn onto a plate.
Slice and serve. Excellent hot or cold. It also freezes well. To
freeze, slice into portions, wrap in foil and toss in freezer. To
re-use, thaw, then heat in a medium oven till hot.
Karen's notes: I think this one is my favorite vegetarian recipe. No
matter how many times I make it, I *never* get tired of it. Any
leftovers can be refrigerated to make a nice pate' the next day.
Sylvia's notes: I used plain water instead of stock, instant mashed
potatoes instead of cooked parsnips, and didn't bother with the yeast
extract. I also ground the rosemary, and used an 8"x8" pan for 8
servings instead of a loaf pan (because I didn't have one). It was
very tasty, flavorful and satisfying. But I have some questions: (1)
how do you know when it's through baking? Mine didn't brown or
anything (2) how do you turn it into a pate?
Posted by Mark Satterly in Fidonet Intercook
Posted 07-30-93 by KAREN MINTZIAS on L-Cuisine
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 * Deja Moo: the feeling you've heard this bull before
-!- FidoPCB v1.5 beta-'j'
! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20341 Date: 04-11-94 23:41
From: Lynda Weaver Read: Yes Replied: No
To: Kathy Pitts Mark:
Subj: English food
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Kathy, Have saved and enjoyed so many of your recipes thought I would send
this for you and Sylvia.
BANGERS
3 1/4 lbs pork, monced
1 lb fresh white bread crumbs
1 tsp fresh ground pepper
grated rind of 1/2 lemon
1/2 tsp grated nutmeg
6 fresh sage leaves chopped
1/2 tsp chopped winter savory
1/2 tsp dried marjoram
Mix the pork with the other ingredients in a large bowl. Add enough water to
make a mixture with a soft piping constistency. Fill sausage skins. Allow
sausages to mature overnight..
I have not tried the afore mentioned, but I have this one, and it is 'almost'
perfect. I have had them many times in England, and most British shops here in
S. Fl carry them, albiet frozen. Call around to pubs ect.
BANGERS
1/2 lb lean pork
1/2 lb lean veal
6 ox pork fat
3 slices white bread
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1/8 tsp nutmeg and mace
1/8 tsp thyme
1/8 tsp marjoram
1 tsp sage
1 tsp finely grated lemon peel
1 large egg
Combine all ingredients in bowl until well mixed. Fry up a small amount to
check for taste of spices. Adjust as needed. Fill sausage casings,be sure and
prick casings at least once. Leave overnight in refrigerator (if you can). I
ususally poach the sausages and then brown.
Enjoy!
then brown. Paaching gets rid of some of the fat
-!- MacWoof Eval:10Mar94
! Origin: (1:369/114.5@fidonet)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20269 Date: 04-11-94 11:22
From: Jody Sasse Read: Yes Replied: No
To: Joann Pierce Mark:
Subj: fish
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Well, mommy I lost your letter somewhere in the black hole of a computer,
mine. So here's the recipe again.............
Title: Ozark Carp
Keywords: Ozark, fish
"Sum smart-alecky city feller give me this recipe. I've tried it an' don't
hanker fer it, but Pa said it was th' best he ever et."
Use one 12" pine board cleaned well. Butter the board all over. Clean carp
and place on board. Add salt, pepper, bay leaf, parsley, and thyme to taste.
Bake in moderate oven(350*) for one hour. When done to a golden brown remove
from oven. Carefully remove carp from board, then throw carp away and eat
board.
taken from: MA'S COOKIN' MOUNTAIN RECIPES
shared by Jody
-!- xMail 1.00/Pro
! Origin: Mike's Mansion (503) 760-3777 Portland,OR (1:105/81)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20256 Date: 04-12-94 13:55
From: Dale Shipp Read: Yes Replied: No
To: Randy Rigg Mark:
Subj: Florida
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 09 Apr 94 16:25:00, Randy Rigg <=-
Hi Randy:
Hope you have a great reunion with your birth mother. Let us know
when you get back and that package will be on its way to you.
RR> ... 1 week remains before meeting my mother for the 1st time in 44
RR> years.
Here is an easy chicken recipe for you
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Nutty Chicken Fingers
Categories: Low-cal, Main dish, Poultry
Yield: 5 servings
1/3 c Cornflakes crumbs
1/2 c Finely chopped Pecans
1 tb Parsley flakes
1/8 ts Salt
1/8 ts Garlic powder
12 oz Chicken Breast Halves *
2 tb Skim Milk
* 12 ounces boned skinless chicken breast halves, cut into 1x3" strips
In a shallow dish combine cornflakes crumbs, pecans, parsley, salt,
and garlic powder. Dip chicken in milk, then roll in crumb mixture.
Place in a 15x10x1" baking pan.
Bake in a 400 deg F. oven for 7-9 minutes or till chicken is tender
and no longer pink.
*********************************************************** per
serving: 217 calories, 23 g protein, 7 g carbohydrates, 10 g fat, 59
mg cholesterol, 178 mg sodium, 245 mg potassium.
From: Carl Berger
~--
MMMMM
... Shipwrecked on Hesperus in Maryland. 12:55:23 12 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20257 Date: 04-12-94 17:25
From: Dale Shipp Read: Yes Replied: No
To: Sarah Vyskocil Mark:
Subj: French Silk Pie CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 09 Apr 94 23:22:00, Sarah Vyskocil <=-
-=> spoke to All about French Silk Pie <=-
SV> Does anyone have a recepie for French silk pie similar to the one
SV> made by Baker's Square???
Are these anywhere close to what you are looking for. Can you
describe it more?
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: French Silk Pie
Categories: Dessert, Pie, Pastry, Chocolate
Yield: 1 servings
1 Baked 10 " pie shell
1 lb Butter, (so substitutes)
-softened to room
-temperature
2 c Granulated sugar
4 Eggs
4 Squares bitter chocolate,
-melted and cooled to room
-temperature
1 ts Vanilla
Cream butter (20 mins). Add sugar, cream 20 mins more. Add eggs, one
at a time, beating 5 minutes after each addition. Add melted
chocolate, beat 5 minutes. Add vanilla, beat 5 mins. pour into baked
pie shell. chill overnite for filling to firm and flavours to mellow.
top, if desired, with unsweetened whipped cream and chocolate curls.
(rather like gilding the lily!)
1/2 recipe --> 1 8" pie shell
From: Marge Clark Date: 20 Mar 94
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: French Silk Chocolate Pie
Categories: Dessert, Pie, Chocolate
Yield: 1 pie
1 Pie shell, baked and cooled
1/2 c Butter
3/4 c Sugar
1 oz Chocolate square *
1 ts Vanilla
2 Eggs
Whipped cream and walnuts
- for topping, optional
* NOTE: the book did not specify what type of chocolate to use.
Make your favorite single 8 inch pie shell.
Cream butter, add sugar slowly, creaming well.
Blend in melted and cooled chocolate and vanilla.
Add eggs, one at a time, beating 5 minutes after each addition. With
electric mixer use medium speed.
Turn into cooled, baked pie shell. CHill 1 to 2 hours. Before
serving top with whipped cream and walnuts, if desired.
From: 100 Prize Winning Recipes, from Pillsbury's 3rd Grand National
contest. First edition, 1952.
Comment in book: submitted by Mrs. K. E. Cooper, Silver Spring,
Maryland. Mrs. Cooper won $1,000 for this recipe.
Typed by Dale & Gail Shipp, Columbia Md. 1994.
MMMMM
... Shipwrecked on Hesperus in Maryland. 16:14:29 12 Apr 94
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20325 Date: 04-12-94 12:54
From: Earl Shelsby Read: Yes Replied: No
To: Noel Montales Mark:
Subj: Re: French Silk Pie
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Noel:
NM>SV> Does anyone have a recepie for French silk pie similar to the one
NM>SV> made by Baker's Square???
NM>Gee.. A familiar request I believe! Well, what is it, *DOES* anybody?
I have no idea what Baker's Square French Silk pie is like, but here's a
recipe:
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: French Silk Pie
Keywords: dessertp, pie, pastry, chocolate
Ingredients:
1 baked 10 " pie shell
1 lb butter, (so substitutes) softened to room temperature
2 C granulated sugar
4 eggs
4 squares bitter chocolate, melted and cooled to room temperature
1 tsp vanilla
Directions:
Cream butter (20 mins). Add sugar, cream 20 mins more. Add eggs, one at
a time, beating 5 minutes after each addition. Add melted chocolate,
beat 5 minutes. Add vanilla, beat 5 mins. pour into baked pie shell.
chill overnite for filling to firm and flavours to mellow. top, if
desired, with unsweetened whipped cream and chocolate curls.
1/2 recipe --> 1 8" pie shell
-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#: 20184 Date: 04-10-94 17:15
From: Gaye Levy Read: Yes Replied: No
To: Beth Gothro Mark:
Subj: Fruit Dip *CR*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BG>almost any recipe to be lo-fat. Would also be interested in
BG>a good fruit dip.
This makes a great fruit dip. And yes, I use low-fat sour cream when I
make it.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: DEVONSHIRE CREAM
Categories: Sauces
Yield: 1 servings
2 c Sour cream
2 tb Powdered sugar
1 ts Vanilla extract
Mix all ingredients in a bowl and chill. Serve with scones and big
bowls of fresh berries OR service with as a dip with a fruit platter.
This is a great appetizer for a brunch. This can be prepared 2 days
ahead and refrigerate.
From: Gaye Levy 1:343/210 gaye.levy@greymatter.com
MMMMM
___
X QMPro 1.52 X Behind every great man stands a woman; correcting him.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20306 Date: 04-10-94 13:24
From: Ross Bernheim Read: Yes Replied: No
To: Michael Grosz Mark:
Subj: Re: Hawaian Receipies
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
In a message dated 04-06-94 Michael Grosz wrote to Bret Paluch:
MG> Title: GRILLED HAWAIIAN CHICKEN - Serves 4 Keywords: Chicken,
MG> Poultry, BBQ, cilantro, Hawaiian
How about some Shoyu Chicken?
Shoyu Chicken
1 3lb chicken fryer, cut up
1 cup Shoyu (soy sauce)
2 Tablespoons ginger, crushed
1/2 cup green onions cut into 1/2 inch pieces
2 Tablespoons honey or sugar
2 cloves, garlic, crushed
Combine ingredients and mix together in a mixing bowl. Marinate chicken in the
sauce. Drain the chicken. Place chicken in a casserole dish and cover with wax
paper. Microwave on high for 12 minutes. Baste chicken and turn over. Microwave
12 minutes more on high. Let chicken stand 5 to 10 minutes after removing from
the oven. Thicken remaining sauce with cornstarch and use as a gravy over the
chicken.
Auf wieder bye bye,
Ross
SHAREWARE: Soup for two, one spoon!
-> Alice4Mac 2.2.2E QWK Ser#2-104
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20270 Date: 04-11-94 11:46
From: Jody Sasse Read: Yes Replied: No
To: Pat Stocket Mark:
Subj: hi there
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Well I posted a letter to you a few days ago with one for my mom and I lost it
somewhere in the black hole of my computer, so here goes again.....
Anyway, I thought I'd share a recipe that looked trully decadent...
Title: Louisiana Pralines
Keywords: candy
ingrediants:
1 c. sugar
1 c. brown sugar
1/2 t. baking soda
1 c. buttermilk
1/8 t. salt
2 T. margarine
1 1/4 c. pecans
1 t. vanilla
Put sugar, baking soda, buttermilk and salt in a 4 quart saucepan. Stir
constantly, dissolve over low heat. Bring to a boil until candy "threads".
Remove from heat and add the butter, nuts and vanilla. Beat this mixture until
thick and a little sugary. Place saucepan back on low heat to keep the candy
pliable. Drop by teaspoon onto wax paper to form patties.
by: Anna Lea Burgeron, "Poor Ol George's Fav-o-Rite Recipes frum Possum
County"
shared by Jody Sasse
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20304 Date: 04-11-94 22:21
From: Randy Rigg Read: Yes Replied: No
To: All Mark:
Subj: Hot Corn Beef Sandwiches
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Hot Corn Beef Sandwiches
Categories: Sandwich
Yield: 4 servings
1 c Corn beef, canned/chopped
1/2 c American cheese, shredded
1/2 c Green olives, chopped
Coney buns
1/4 c Catsup
2 tb Onion, chopped
1 tb Worcestershire sauce
Combine above ingredients. Fill coney buns and wrap each in foil.
Heat in oven.
Randy Rigg
MMMMM
... It's a simple choice: Life, Death, or Los Angeles.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20252 Date: 04-12-94 11:14
From: Dale Shipp Read: Yes Replied: No
To: Marlon Bagley Mark:
Subj: Jello CR3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 09 Apr 94 08:25:00, Michael Grosz <=-
-=> spoke to Marlon Bagley about Recipes Wanted <=-
MB>lot of those...I want some that contain vegtables, cottage cheese, etc.
Most of the recipes we have contain fruit. But these three might be
of interest to you.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Jellied Potato Salad
Categories: Salads
Yield: 2 servings
1 1/2 ts Plain gelatin
2 tb Cold water
1/2 c Boiling water
1 c Diced cooked potato
1 Green onion, chopped
2 oz Chopped ham
2 oz Low-fat mozzarella cheese
1 Hard-cooked egg, diced
1 ts Vinegar
1/8 ts White pepper
1/4 ts Celery seed
1 tb Calorie-reduced mayonnaise
1/2 ts Prepared mustard
2 tb Low-fat yogurt
-Sliced cucumber for
-garnish
Soak gelatin in cold water for 2 minutes. Add boiling water and stir
to dissolve gelatin. Chill until it becomes the consistency of egg
white.
Combine potatoes, onion, ham, cheese and egg. In a separate bowl mix
vinegar, pepper, celery seed, mayonnaise, mustard and yogurt. Add to
potato mixture and toss to coat well.
Beat gelatin mixture until fluffy. Combine with potato mixture and
pour into 2-3 cup mold or bowl. Chill to set. Unmold and garnish
with sliced cucumber on lettuce leaves.
Serving suggestion: Terrific picnic item. Take along a few bread
sticks and a raw vegetable for munching.
From the files of Al Rice, North Pole Alaska.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Vegetable Jello
Categories: Salads, Jello
Yield: 6 servings
1 pk 4 oz- Orange or Lime Jello
3/4 c Boiling water
1/2 c Cold water
Ice Cubes
1 tb Lemon juice (optional)
1/2 c Sliced celery
1/2 c Shredded carrot
1/2 c Chopped cabbage
Completely dissolve gelatin in boiling water. Combine cold water and
the ice cubes to make 1 1/4 cups. Add to gelatin with lemon juice,
stirring until slightly thickened. Remove any unmelted ice. Fold in
vegetables. Spoon into individual dessert cups. Chill until set -
about 30 minutes.
Additional Combinations: Along with the sliced celery try grated
carrots and golden raisins; or chopped cucumber and chopped
pimientos; or drained mandarin orange sections and chopped green
pepper. Or possibly use the celery and chopped cabbage, chopped
apple or sliced ripe or green pitted olives.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master
(tm) v8.01
Title: Vegetable Yogurt Salad
Categories: Salads, Jello
Yield: 5 servings
1 pk 4 oz Lemon Flavor Jello
1 c Boiling water
1 tb Vinegar
8 oz Plain yogurt
1 c Grated carrots
1/2 c Chopped green pepper
1 tb Chopped chives
Dissolve gelatin in boiling water. Add vinegar. Chill until slightly
thickened. Blend in yogurt; then fold in vegetables. Pour into 2
1/2 or 3 cup mold. Chill until firm about 3 hours.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
... Shipwrecked on Hesperus in Maryland. 01:39:53 12 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20291 Date: 04-12-94 21:32
From: Joann Pierce Read: Yes Replied: No
To: Jim Bodle Mark:
Subj: Just For You
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Jim, since you have been a good sport about letting us tease you, here's a
recipe featuring two of your favorite things.
-Begin Recipe Export-
Title: Grilled Breast of Chicken with Maple Whiskey Glaze
Keywords: chicken, breast, maple, whiskey
QUAN MEAS ING
=====================
1 tsp dried thyme
4 boneless, skinless chicken breast halves
1/2 cup pure maple syrup
3 TBL whiskey
1 TBL vegetable oil
DIRECTIONS ---------------------------------------------------------
Rub thyme over both sides of chicken breast halves, place in a bowl.
Combine maple syrup, whiskey and oil. Add to Chicken and marinate in the
frig. for several hours. Grill or broil chicken, basting frequently with
remaining marinade for a shiny, brown glaze - about 4 to 5 minutes per
side. (Glaze burns easily, so watch carefully)
From: "Jack Daniel's The Spirit Of Tennessee Cookbook"
The Oregonian FoodDay, April 12, 1994
Courtesy of: Joann Pierce
-End Recipe Export-
<* Joann *>
MRTG: A hug warms the soul and places a smile in the heart
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20189 Date: 04-10-94 20:17
From: Karen Mintzias Read: Yes Replied: No
To: Becky Vanderveer Mark:
Subj: Low fat recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 07, 1994, Becky Vanderveer wrote to All:
BV> Hello, I'm new here and was wondering if anyone had any
BV> yummy low fat recipes. Looking for low fat dessert recipes,
BV> and main dishes. Thanks.
Here are a couple one that I've posted before...
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Fat-Free Chocolate Cake
Categories: Cakes, Low-fat
Yield: 16 servings
Non-stick cooking spray
1 1/4 c Flour
1/2 c Unsweetened cocoa
1/4 c Cornstarch
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/4 c Sugar
1 c Water
3 Egg whites
1/2 c Corn syrup, light or dark
Confectioners' sugar (opt.)
Spray 9-inch square pan with cooking spray. In large bowl combine
next seven ingredients. In medium bowl stir sugar and water until
sugar is almost dissolved. Add egg whites and corn syrup; stir until
blended. Gradually add to dry ingredients, stirring until smooth.
Pour into prepared pan. Bake in 350 F oven 35 minutes or until
toothpick inserted in center comes out clean. Cool in pan on wire
rack. If desired, sprinkle with confectioners' sugar.
Each serving provides: 0 g total fat, 0 mg cholesterol, 140 Calories,
2 g protein, 34 g carbohydrate, 160 mg sodium
Source: Karo pamphlet
: Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Fat-Free Pineapple Upside Down Cake
Categories: Cakes, Low-fat
Yield: 12 servings
No-Stick cooking spray
1/3 c Brown sugar, packed
2 tb Light corn syrup (Karo)
1 tb Lemon juice
7 Canned pineapple rings
- well-drained
1 c Flour
1/4 c Cornstarch
1 1/2 ts Baking powder
1/2 ts Salt
1 c Sugar
2/3 c Skim milk
2 Egg whites
1/3 c Light corn syrup (Karo)
1 ts Vanilla
Spray 9-inch cake pan with cooking spray. Add brown sugar, corn
syrup and lemon juice; stir to combine. Place in 350 F oven 3
minutes. Arrange pineapple rings and cherries in pan; set aside. In
large bowl, combine flour, corn starch, baking powder and salt. In
medium bowl, stir sugar and milk until sugar is almost dissolved.
Add egg whites, corn syrup and vanilla; stir until blended.
Gradually add to flour mixture, stirring until smooth. Pour into
pan. Bake in 350 F oven 35 to 40 minutes or until toothpick
inserted in center comes out clean. Immediately loosen edge of cake
with spatula and invert onto serving plate. Remove pan.
Each serving provides: 200 Calories, 2 g protein, 47 g carbohydrate,
0 mg cholesterol, 160 mg sodium
Source: Karo pamphlet
Typed for you by Karen Mintzias
MMMMM
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! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20260 Date: 04-12-94 20:46
From: Dale Shipp Read: Yes Replied: No
To: Catherine Vanicek Mark:
Subj: Mexican Soup CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 07 Apr 94 16:03:49, Catherine Vanicek <=-
-=> spoke to All about Recipe request for Mexican Meat Ball Soup <=-
CV> My mouth is crying out for some good Mexican Meat Ball Soup.
CV> Anyone have some really good recipes for this kind of soup? If so,
CV> I'd love to receive them!
Maybe one of these versions will come close to what you are looking
for.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Mexican Meatball Soup
Categories: Mexican, Soup
Yield: 6 servings
MMMMM-------------------------MEATBALLS------------------------------
1 lb Ground round
1/2 md Onion; minced
2 tb Bread crumbs
1 tb Fresh mint minced OR 1 ts
-of dried mint crushed
1 Egg; slightly beaten
1/2 ts Salt
pn Cumin
2 tb Raw rice
MMMMM---------------------------BROTH--------------------------------
16 oz Can whole tomatoes
1 md Onion; copped
2 Garlic cloves, minced
1 tb Oil
6 c Beef OR chicken stock
2 Carrots; sliced
2 Zucchini; sliced
1/2 ts Salt or to taste
MMMMM--------------------------GARNISH-------------------------------
Salsa
Sour Cream
Place all the ingredients for the meatballs in a bowl, mix together
thoroughly. Form small meatballs. Moisten your hands frequently with
cold water to prevent the meat from sticking.
Drain juice from the tomatoes and reserve. Coarsely chop the
tomatoes. Set aside.
In soup pot, saute onion and garlic in oil until soft. Add the stock
and bring to a boil. Slowly add the meatballs and bring to a second
boil; skim if necessary. Reduce heat, add the tomatoes and their
juice. Cover and simmer 20 minutes. Add carrots and zucchini.
Check for seasoning and salt if necessary. Cover and continue cooking
for 30 minutes.
Source: Calif. Culinary Academy-Mexican Cooking
MMMMM
-Begin Recipe Export- QuikBook version 0.96 Beta A
Title: Sopa De Albondigas (Soup with Meat Balls)
Keywords: Mexican, Soup, grbeef, grpork, meatball, beefst, porkst
Ingredients:
1/2 lb Ground Beef 1 tb Flour
1/2 cup Ground Pork 2 tb Shortening
1/2 Boiled rice, mashed 1 small onion, chopped
1 egg 1/2 cup Tomato pulp
Salt and pepper to taste 1 quart Beef stock
Directions:
Mix meat with rice and egg. Season and shape into little balls the
size of walnuts. Roll in flour and fry lightly in hot shortening.
Remove and in the same pan brown onion and add tomato. Add beef stock
and simmer five minutes. Add meat balls and simmer for one half hour
or until thoroughly heated.
From the files of Earl Shelsby
-End Recipe Export-
... Shipwrecked on Hesperus in Maryland. 17:47:55 12 Apr 94
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20262 Date: 04-13-94 02:52
From: Jeff Duke Read: Yes Replied: No
To: Bob Wilson Mark:
Subj: mustard, etc.
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
> That means they are going to die! There is NO chance of keeping
> that sort of temperature.
I've had some peppers that lived under the normal temperature, but they
didn't seem to put much fruit out. But if you've got direct sunlight on them,
I think something like Perma-Gro brand Super Bloom will help them a lot, if you
can get that over there?
> If the winds we are having are anything to go by you should have
> some really BAD weather.
Nothing so far, in fact some really bad storms just split and went around
both sides of us this week. Miraculous, in some ways. I was certainly glad.
> No see above, only joking apart from the weather it was very nice.
> Also it was my Mother's 76th birthday, we had her over for a meal,
> we had tandoori chicken in butter sauce, I have posted the recipe
> in the echo before. Just to be on topic I will post it again as
> I did mention it.
Give my regards to your mum! And ta for the recipe, guess I missed it
before, for some reason.
I had a call from a fellow in the Air Force here, looking for bbs's in the
UK. I gave him your bbs number, and told him of the hours, so I hope you hear
from him when he gets there.
I'm not sure who I got this one from, but I thought you'd like to see it:
Title: Roasted Red Pepper Mustard
Categories: Sauces, Mexican
Servings: 6
1 1/2 lb Red bell peppers
10 Drops hot pepper sauce
1/4 ts Cayenne pepper
3/4 c Imported English-style
-dry mustard
1 1/4 c Boiling water
3/4 c Red wine vinegar
1/2 c Sherry vinegar
3 tb Mustard seed
2/3 c Medium-dry Sherry
1/2 c Dry red wine
2 Medium garlic cloves
-halved
1 tb Coarse kosher salt
1 ts Crushed black peppercorns
3/4 ts Crushed whole allspice
2 tb Honey
1 1/2 ts Dried thyme, crumbled
3 Bay leaves
3 Fresh thyme sprigs
Char bell peppers oven gas flame or in broiler until blackened on all
sides. Wrap in paper bag and let stand ten minutes. Peel and seed. Rinse
if necessary; pat dry. Puree in processor until smooth. Mix in hot pepper
sauce and cayenne pepper. Transfer to bowl.
Place dry mustard in medium bowl. Add water, both vinegars and mustard
seed, whisking until mustard is smooth. Cover and let mellow two hours.
Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy
nonaluminum saucepan. Cover partially and simmer 7 minutes. Strain sherry
mixture through fine sieve into mustard. Stir in honey and dried thyme.
Return to saucepan. Set saucepan in larger pan of simmering water. Cook
until consistency of mayonnaise, stirring frequently, 20 to 30 minutes.
Whisk in red pepper puree. Pack mustard into hot jars. Top each with bay
leaf and thyme sprig. Cool completely. Seal tightly and refrigerate one
week to mellow flavors. (Can be stored in refrigerator three months.) From
Bon Appetit, Dec '85.
Makes 3 cups
Cheerio, Jeff
-!- FMail 0.96â
! Origin: The LightSpeed Chronicle BBS (817) 696-2231 (1:3805/25)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20282 Date: 04-09-94 00:07
From: Bob Wilson Read: Yes Replied: No
To: Jeff Duke Mark:
Subj: Peppers Two Recipe at end
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Jeff,
> JD> If they're like all the other hot peppers I've grown, the
> JD> temperature is fairly critical. Also, they like the soil at 90
> JD> degrees F in the day, and no less than 70 at night.
That means they are going to die! There is NO chance of keeping
that sort of temperature.
>> I think you could not go wrong with a Kenwood Chef, if you can get
>> them in the US, from what I know they go on for ever.
> JD> I believe I've seen them in several places around here.
> JD> Thanks for the tip, I'll look into that model. I know that
> JD> Kenwood products are fine by me already, I own several things
> JD> made by them right now. Some of their electronic equipment has
> JD> lasted me for over 15 years now.
Just glad I could be of some help, as you say Kenwood equipment
seam to last for ever.
> JD> How's the weather doing there now? Is it warming up to your
> JD> liking? Ours has been most pleasant lately,
Rain, snow, hail and high winds, not quite as bad as you get, but
for us we don't normally get winds like we are having now.
> JD> part of the country that means it is time for violent storms
> JD> and tornadoes. We've already been under a few "watches",
> JD> meaning conditions are right for forming the nasty things.
If the winds we are having are anything to go by you should have
some really BAD weather.
> JD> As you saw on that tv program with my father speaking on it,
> JD> you know something already about the weather here.
Sure do, and as I said you probably will get them, if we are getting
them then someone sure wiil.
> JD> Here's hoping your Easter was a fine and pleasant one!
No see above, only joking apart from the weather it was very nice.
Also it was my Mother's 76th birthday, we had her over for a meal,
we had tandoori chicken in butter sauce, I have posted the recipe
in the echo before. Just to be on topic I will post it again as
I did mention it.
Regards,
Bob.
Recipe follows:
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Tandoori Murghi (Tandoori-Style Chicken)
Categories: Chicken, Spicy
Yield: 5 servings
INGREDIENTS:
2 1/2 lb Chicken skinned, breasts or legs
1 ts Salt
1 Lemon
1 Plain Yoghurt 15 floz
1/2 Medium Onion, peeled, chopped
1 Clove Garlic, peeled
3/4 Inch fresh Ginger, peeled
1/2 Fresh Hot Green Chili, chopped
2 ts Garam Masala
3 tb Yellow liquid Food Coloring, mixed with
1 tb Red liquid Food Coloring
Wedges of Lime, Optional
DIRECTIONS:
Cut each leg into two pieces and each breast into four pieces. Cut
two long slits on each side of each part of the legs. The slits
should never start at the edge and never reach the bone. Cut similar
slits on the meaty side of each breast piece.
Spread the chicken out on a large platter. Sprinkle half the salt and
squeeze the juice from three-quarters of a lemon over them. Lightly
rub the salt and lemon juice into the slits. Turn the chicken pieces
over and do the same on the other side with remaining salt and lemon
juice. Set aside for 20 minutes.
Combine the yoghurt, onion, garlic, ginger, green chili and garam
masala in the container of an electric food processor. Blend until
you have a smooth paste. Empty the paste into a strainer set over a
large ceramic or stainless steel bowl. Push the paste through.
Brush the chicken pieces on both sides with the food coloring, then
put them with any accumulated jucies and any remaining food coloring
into the bowl with the marinade. Mix well, making sure that the
marinade goes into the slits in the chicken. Cover and refrigerate
for 6-24 hours (the longer the better)
Preheat the oven to it's maximum temperature.
Take the chicken pieces out of the bowl, shaking off as much marinade
as possible. Arrange them in a large shallow baking tray in a single
layer. Bake for 20-25 minutes or until just done. You might test the
chicken with a fork just to be sure. Serve hot, with lime wedges.
N.B. The left over marinade may be frozen, and re-used once only.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Makkhani Murghi (Chicken in butter sauce)
Categories: Chicken, Butter, Sauce
Yield: 5 servings
INGREDIENTS:
4 tb Tomato Puree
Water to mix
1 Inch cube of fresh Ginger, peeled & grated finely
1/2 pt Single Cream, (10 fl ozs)
1 ts Garam Masala
3/4 ts Salt
1/4 ts Sugar
1 Fresh Hot Green Chili, finely chopped
1/4 ts Cayenne Pepper
1 tb Fresh Coriander, finely chopped
4 ts Lemon Juice
1 ts Cumin Seeds, roasted and ground
4 oz Unsalted Butter
Tandoori-style chicken, freshly cooked
DIRECTIONS:
Put the tomato paste in a clear measuring jug. Add water slowly,
mixing as you go, to make up 8 fl ozs of tomato sauce. Add the
ginger, cream, garam masala, salt, sugar, green chili, cayenne,
coriander, lemon juice, and ground roasted cumin seeds. Mix Well.
>> Message length exceeded, split by WILDMAIL! v3.10 <<
>> Continued in next message <<
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20283 Date: 04-09-94 00:07
From: Bob Wilson Read: Yes Replied: No
To: Jeff Duke Mark:
Subj: Peppers Two Recipe at end
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>> Message length exceeded, split by WILDMAIL! v3.10 <<
>> Continued from previous message <<
Heat the butter in a wide saute pan or a large frying pan. When
butter has melted, add all the ingredients in the measuring jug.
Bring to a simmer and cook on medium heat for a minute, mixing in the
butter as you do so. Add the chicken pieces (but not their
accumulated juices). Stir once and put the chicken pieces on a warm
serving Platter. Extra sauce should be spooned over the top.
MMMMM
-!- GEcho 1.00
! Origin: Labrot - Nantwich, UK (+44 270 610455) 20:00 to 08:00 (2:258/163)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20207 Date: 04-12-94 14:46
From: Kathy Pitts Read: Yes Replied: No
To: Rob Gearhart Mark:
Subj: Pies C (Sorta)R*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from Rob Gearhart just crossed my desk:
RG> Hello All.
RG> I'm a lurker who snags all of your great recipes and attemps to
RG> try them all out.
Welcome aboard, Rob. Nice to see you've given up your lurker status...
RG> I did a scan looking for pies the other day, wanting to
RG> find a bannana cream pie that you could eat with a fork instead of
RG> a straw. ( mine <g> ) Not one pie did I come up with. Maybe no
RG> one eats pie anymore, but I doubt it.
Not really a recipe, but if you want an EASY, fool-proof pie, here it
is:
1. Purchase (or make) a graham cracker crust.
2. Prepare a large package of vanilla pudding mix (instant is okay,
but the regular is better) according to the pie-filling directions on
the box. You also could use bananna flavor, but it has a nasty,
artificial after-taste, IMHO.
3. Slice 2 banannas thinly, and place in the bottom of the crust. Top
with the pudding.
4. Place a piece of plastic wrap directly on top of the pudding (it
should touch it). This prevents a nasty skin from forming.
5. Immediately before serving, top the pie with a thick layer of
whipped cream, sweetened to taste, and flavored with a few drops of
vanilla. (In a REAL emergency, you could substitute whipped topping
for the whipped cream, just don't blame me for the results ;-)
This is actually the softest, easiest, laziest way to make just about
any cream pie your heart desires.
Kathy in
Bryan, TX
... Been there, done that, bought the T-shirt.
-!- Pocat's Den BBS...
! Origin: Pocat's Den BBS (409)268-0286 (1:117/142)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20258 Date: 04-12-94 17:47
From: Dale Shipp Read: Yes Replied: No
To: Rob Gearhart Mark:
Subj: Pies CR 2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On 09 Apr 94 08:35:00, Rob Gearhart <=-
-=> spoke to All about Pies ?? none ?? <=-
RG> I did a scan looking for pies the other day, wanting to
RG> find a bannana cream pie that you could eat with a fork instead of
RG> a straw. ( mine <g> ) Not one pie did I come up with. Maybe no
RG> one eats pie anymore, but I doubt it.
There are lots of pie eaters among this group. I will start you off
with two that are our favorites.
I don't have any for banana cream, but I'll snag any that come your
way.
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: German Chocolate Pie
Categories: D/g, Dessert, Pie
Yield: 6 servings
4 oz BAKERS German Sweet
-Chocolate
1/3 c Milk
2 tb Sugar
3 oz Cream cheese softened
8 oz COOLWHIP topping - thawed
1 Graham cracker or chocolate
-crumb crust (store
-bought)
Heat chocolate and 2 tablespoons of the milk in a saucepan over low
heat, stirring until chocolate is melted. Beat sugar into cream
cheese, add remaining milk and chocolate mixture and beat until
smooth. Fold in Coolwhip gently, blending until smooth. Spoon into
crust. Put protective cover back over pie.
Freeze until firm, about 4 hours. Let stand at room temperature for
about 1 hour before serving. Store any leftover pie in refrigerator or
freezer.
Source:N.McDiarmid
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
Title: Pecan Pie
Categories: D/g, Dessert, Pie
Yield: 6 servings
1 c Sugar
1/2 c Dark corn syrup (KARO)
-(not pancake syrup)
1/4 c Butter, melted
3 Eggs, well beaten
1 c Pecans
1 Unbaked regular size (not
-deep dish) pie crust
Combine sugar, corn syrup, and melted butter in medium size bowl
Add beaten eggs and pecans to sugar mixture.
Mix thoroughly.
Pour mixture into pie shell
Bake 375 degrees 45-50 min
Cool on rack
Serves 8
== Courtesy of Dale & Gail Shipp, Columbia Md. ===
Converted by MMCONV vers. 1.50
MMMMM
... Shipwrecked on Hesperus in Maryland. 16:31:55 12 Apr 94
-!- Blue Wave/Max v2.12
! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20190 Date: 04-10-94 20:23
From: Karen Mintzias Read: Yes Replied: No
To: Carolyn Doss Mark:
Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
-=> On Apr 07, 1994, Carolyn Doss wrote to All:
CD> need to find bread recipes that contain no milk products,
CD> eggs or yeast.
Dunno if you have these already, but here are the recipes that I had...
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Coconut Bread
Categories: Breads, Carribean, Vegetarian
Yield: 2 servings
4 c Flour
1/3 c Sugar
2 ts Baking powder
1/4 ts Salt
1 Egg; beaten
1 c Coconut milk
1/2 c Margarine; melted
1 ts Vanilla extract
2 c Unsweet. shredded coconut
1 c Raisins, optional
Sift dry ingredients into a mixing bowl. Blend in egg, milk,
margarine & vanilla. Mix in coconut & raisins if used. Knead very
lightly. Shape into 2 loaves & pat into 2 oiled medium loaf pans.
Bake at 350F for 40-45 minutes.
Posted by Mark Satterly in Fidonet Intercook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Iron Rich Quick Bread
Categories: Breads
Yield: 1 servings
1 c All purpose flour
1 c Whole wheat flour
2 tb Wheatgerm
2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Oats
1/2 c Brown sugar
1/4 c Oil
1/2 c Blackstrap molasses
1 1/4 c Water
1 c Raisins
Combine flours, wheatgerm, baking powder & soda & salt. Stir in oats
& sugar. Mix thoroughly. Add raisins. Combine oil, molasses &
water. Add to dry ingredients. Stir until thoroughly blended.
Turn into greased 23 X 13 X 7 cm loaf pan. Bake at 350F for 50
minutes.
Ontario Ministry of Health.
Posted by Mark Satterly
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20191 Date: 04-10-94 20:23
From: Karen Mintzias Read: Yes Replied: No
To: Carolyn Doss Mark:
Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Cranberry Fruit Nut Bread
Categories: Breads, Vegetarian, Vegan
Yield: 12 servings
1 c Cranberries, chopped
- (fresh or frozen)
1/2 c Chopped nuts
1 tb Grated orange peel
2 c Whole wheat pastry flour
1 c Sugar or Date sugar
1 1/2 ts Baking powder
1 ts Salt (optional)
1/2 ts Baking soda
2 tb Shortening or applesauce
3/4 c Orange juice
1 Egg, well beaten
-=OR=- Egg replacer
Preheat oven to 350F. Generously grease and lightly flour a 9x5x3
inch loaf pan (I USED A NONSTICK PAN). Prepare cranberries, nuts, and
orange peel. Set aside. In a bowl mix together flour, sugar, baking
powder, salt, and soda. Cut in shortening. Stir in orange juice, egg,
and orange peel mixing just to moisten. Fold in cranberries and nuts.
Spoon into prepared pan. Bake 60 minures or until wooden pick
inserted into center comes out clean. Cool on a rack 15 min. Remove
from pan, cool completely. Wrap and store overnight. Makes 1 loaf.
FROM: DEBORAH HAYES (TGNJ44B)
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Corn Muffins
Categories: Breads, Vegetarian, Vegan
Yield: 1 servings
2 c Corn flour or cornmeal
- (yellow or blue)
1 c Whole wheat pastry flour
6 oz Soft tofu
3 c Water
1/2 ts Salt (sea salt in book)
Mix flours. Crumble tofu into blender. Add boiled water and salt to
tofu in blender (carefully) and blend until not quite smooth. (Just a
few pulses please). Dont do this in too small blender or without lid
like I did once. The goal is muffins, not 2nd degree burns. Add
immediately to flour and mix well. Spoon into muffin tins or cast
iron stick trays and bake at 400 degrees for about 1/2 hour until
golden brown. She suggests you heat oven first and place oiled muffin
tins in to heat up beforehand to get a "wonderful crust".
Please note, I have to oil the tins because I don't use teflon
products around by birds, but this might work also.....This is not
sweet bread, I serve corn potato chowder with it. The corn sticks
are better!
American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning
Point Publications, Eureka, CA.
Shared by JEAN SAMUEL (RHHN66A)
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20192 Date: 04-10-94 20:24
From: Karen Mintzias Read: Yes Replied: No
To: Carolyn Doss Mark:
Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: INJERA (Flat bread)
Categories: Ethiopian, African, Bread
Yield: 8 servings
4 c Self-rising flour
1 c Whole wheat flour
1 ts Baking powder
2 c Club soda
Combine flours and baking powder in a bowl. Add club soda plus
about 4 cups water. Mix into a smooth, fairly thin batter. Heat a
large, non-stick skillet. When a drop of water bounces on the pan's
surface, dip enough batter from the bowl to cover the bottom of the
skillet, and pour it in quickly, all at once. Swirl the pan so that
the entire bottom is evenly coated, then set it back on the heat.
When the moisture has evaporated and small holes appear on the
surface, remove the injera. It should be cooken only on one side, and
not too browned. If your first one is a little pasty and undercooked,
you may need to cook a little longer or to make the next one
thinner. But, as with French crepes, be careful not to cook them too
long, or you'll have a crisp bread that may be tasty but won't fold
around bits of stew. Stack the injera one on top of the other as you
cook, covering with a clean cloth to prevent their drying out.
From: nancy@jab.tucson.az.us (Nancy Smith) @Newsgroups: rec.food.veg
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Scallion Cakes
Categories: Breads, Chinese, Vegan
Yield: 10 servings
1 lb All-purpose flour
1/4 ts Baking powder
1/2 ts Sugar
2 ts Coarse-grain sea salt
-OR- kosher salt
5 Scallions; coarsely chopped
5 tb Vegetable oil (or more)
Place the flour in a mixing bowl. Sprinkle evenly with the baking
powder and sugar. Mix with a wooden spoon. Add the water gradually,
stirring and mixing with the wooden spoon. Knead the dough for 3-4
minutes. Cover it with a damp cloth and leave for half an hour, then
knead again for 2-3 minutes. Divide the dough into ten portions and
form into narrow strips 8-10 inches long. Flatten the strips with a
rolling pin and ten bands of pancake thickness. Sprinkle each band
with salt and then with chopped scallions. Roll the bands lengthwise
into long double-thickness spaghetti-shaped strips. Hold one end of
the strip and turn the other end around in circles until the
concentric rings form themselves around the center into a spiral
pancake. Flatten the pancake with the palm of the hand. Repeat
until the dough has been made into ten spiral pancakes.
Heat the oil on the bottom of a large flat-bottomed frying pan. When
hot, lift the handle of the frying pan so that the surface of the pan
is evenly greased. Place the spiral pancakes on the surface of the
pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes
over. Repeat and fry gently until the pancakes are evenly browned on
both sides.
Source: New Chinese Vegetarian Cooking, by Kenneth Lo
Typos by: Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20193 Date: 04-10-94 20:24
From: Karen Mintzias Read: Yes Replied: No
To: Carolyn Doss Mark:
Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Whole Wheat Flatbread (Chapati)
Categories: Breads, Indian, Vegetarian, Vegan
Yield: 14 servings
2 1/4 c Durum flour
1/2 ts Sea salt
1 tb Canola oil
2/3 c -Very warm water
Combine flours and salt in a large mixing bowl.
Mix in oil and water to form a stiff dough, adding more water if
necessary. Remove dough from bowl and knead on a lightly floured
surface until smooth, about 5 minutes.
Return dough to bowl, cover with a towel and set aside in a warm
place for one hour.
Turn dough out onto a lightly floured surface and divide into 14 equal
portions. Roll each piece into a ball and cover with a damp towel.
Heat an ungreased griddle or large frying pan over medium heat.
Working with one ball of dough at a time, flatten it, then roll into
a 6" circle, using only enough flour to keep dough from sticking.
When griddle is hot, pick up dough, shake off excess flour and place
it on a hot pan. Cook until brown spots appear, about one minute.
Flip dough over and cook on other side. (Chapati may puff up while
cooking.)
Cover and place in a warm oven while cooking remaining chapatis.
Per chapati: 64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat,
0 mg chol, 18 mg calcium
HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1
cup unbleached all-purpose flour.
Spread with margarine or butter after cooking to maintain moistness.
Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Baked Flatbread with Garlic (Lahsooni Naan)
Categories: Breads, Indian, Vegetarian, Vegan
Yield: 12 servings
4 c Unbleached all-purpose flour
2 ts Baking soda
1 ts Cream of tartar
1/4 ts Sea salt
1/2 c Water
1 tb Egg replacer
1 c Soymilk or lowfat milk
2 tb Canola oil
1/4 c Olive oil or melted ghee
2 Garlic cloves; minced
Combine flour, baking soda, cream of tartar and salt. Set aside.
Whisk water and egg replacer.
Mix egg replacer, soy milk and canola oil in a large bowl.
Add flour mixture to soymilk mixture and stir until dough forms a
ball. Knead briefly, place in a greased bowl and cover with a damp
towel. Let dough rest in a warm, draft-free area for 2-1/2 to 3
hours.
Preheat oven to 400 degrees F. Lightly oil baking sheets.
Saute garlic in olive oil for 2 minutes. Set aside.
Lightly coat hands with vegetable oil and knead dough on a lightly
floured surface until smooth, about 3 minutes. Divide dough into 12
equal pieces and roll each into a ball. Flatten each ball with hands,
roll into an oval about 3/8" thick and stretch ends to form a
teardrop shape (wide at base and tapering to a point on top).
Place on baking sheets and brush with garlic oil. Bake on middle
rack for 6 to 8 minutes.
Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg
chol, 63 mg calcium
HINT: After baking, place under broiler to brown.
Source: Vegetarian Gourmet, Autumn 1993
Typed for you by Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20194 Date: 04-10-94 20:24
From: Karen Mintzias Read: Yes Replied: No
To: Carolyn Doss Mark:
Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Cranberry Upside-Down Muffins
Categories: Breads, Vegetarian, Vegan, Low-calorie, Low-fat
Yield: 24 servings
2 c Rolled oats
2 c Light soy milk
2 c Unbleached all-purpose flour
1/2 ts Sea salt
2 ts Cinnamon
1/2 ts Nutmeg
1 ts Cream of tartar
2 ts Baking soda
1 c Brown sugar
2 tb Egg replacer; -OR-
2 -Eggs, beaten* (see note)
1/2 c Water
1/2 c Natural applesauce
3/4 c Jellied cranberry sauce
Preheat oven to 400 F. Grease muffin tins.
Combine oats and soy milk in a large bowl. Set aside.
Sift together flour, salt, cinnamon, nutmeg, cream of tartar and
baking soda. Stir in brown sugar.
Whisk egg replacer and water until light and foamy.
Combine egg replacer, applesauce and oat mixture. Mix well. Add dry
ingredients and mix just until blended. Do not overmix.
Place 2 teaspoons of cranberry sauce in bottom of each muffin cup.
Fill muffin cups 2/3 full with batter.
Bake until a toothpick inserted into middle of muffin comes out clean,
about 15 minutes. Remove from oven, cool for 2 minutes and invert
muffins onto wire racks to finish cooling. Serve warm or at room
temperature.
Makes 24 muffins
Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg
chol, 20 mg calcium
NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup
water.
* Source: Vegetarian Gourmet, Autumn 1993
* Typed for you by Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Msg#: 20195 Date: 04-10-94 20:25
From: Karen Mintzias Read: Yes Replied: No
To: Carolyn Doss Mark:
Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
Title: Big Batch Lemon Muffins
Categories: Breads, Vegetarian, Vegan
Yield: 24 muffins
1 1/2 c Unbleached all-purpose flour
1 1/2 ts Cream of tartar
1 tb Baking powder
1/4 ts Sea salt
1/4 ts Ground nutmeg
1 1/2 c Whole wheat flour
1/2 c Wheat germ
10 1/2 oz Soft silken tofu; drained
1/4 c Lemon juice
2 tb Egg replacer
1/2 c Water
1/2 c Natural applesauce
1 c Brown sugar
1/2 c Light corn syrup
1/2 c Wht. grape juice concentrate
-- (frozen, thawed)
1 ts Vanilla extract
1 ts Grated lemon peel
1/2 ts Cinnamon
Preheat oven to 400 F. Oil and lightly flour muffin pans.
Sift all-purpose flour, cream of tartar, baking powder, salt and
nutmeg into a large bowl. Stir in whole wheat flour and wheat germ.
Set aside.
Place tofu and 2 tablespoons lemon juice in a food processor and blend
until smooth. Set aside.
In a small bowl, whisk egg replacer with water until foamy.
In a medium-size bowl, mix applesauce, brown sugar, corn syrup and
juice concentrate. Stir in egg replacer, vanilla, lemon peel and
remaining 2 tablespoons lemon juice.
Add applesauce mixture to dry ingredients alternately with tofu
mixture, stirring after each addition.
Fill muffin cups 2/3 full with batter and lighty dust surface of each
with cinnamon. Bake until muffins are light brown and toothpick
inserted into center of muffin comes out clean, about 18 minutes.
Turn out to cool on a wire rack. Serve warm or wrap and store at room
temperature when cool.
Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg
chol, 83 mg calcium
From: Marie Oser, in Vegetarian Gourmet (Winter 1993)
Typed for you by Karen Mintzias
MMMMM
-!- timEd-B10
! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
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