Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20524 Date: 04-14-94 21:39 From: Nancy Coleman Read: Yes Replied: No To: Marilyn Jones Mark: Subj: REGAL BREADMAKER ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MJ>I would be interested to find a recipe for poppy seed bread. Of course, the p >y seed concoction would have to be added after using the machine on the "doug >cycle. But this is a favourite of mine if anyone has a recipe to share. Tha >. Hi Marilyn, This is the recipe I've used for years for Christmas gifts. It's also been adapted for use as a jar cake. Nancy MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Poppy Seed Bread (Cake) Categories: Dessert, Cake, Holiday, Can/preserv Yield: 2 loaves 3 c Flour 1 1/2 ts Salt 1 1/2 ts Baking powder 2 1/4 c Sugar 1 1/2 tb Poppy seeds 3 Eggs 1 1/8 c Cooking oil 1 1/2 c Milk 1 1/2 ts Almond extract 1 1/2 ts Vanilla extract MMMMM---------------------------GLAZE-------------------------------- 1/2 ts Vanilla extract 1/2 ts Butter flavoring 1/2 ts Almond flavoring 1/2 ts Nutmeg 1/4 c Orange juice 3/4 c Powdered sugar (sifted) Blend all cake ingredients together with a mixer. Pour into greased loaf 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour. Yield: 2 loaves GLAZE: Mix all glaze ingredients together. Pour over bread when it is done. NOTE: I use orange/pineapple juice instead of plain orange juice. I've had it made either way and like both versions equally. I just happen to buy the juice blend regularly and seldom buy plain orange juice. (Nancy) TO BAKE IN JARS: Grease 5 wide-mouth pint canning jars. Divide dough evenly between jars. (Jars will be slightly over 1/2 full.) Bake at 325 degrees for 50 minutes. Pull jars out of oven 1 at a time. Pour glaze over hot bread. Immediately apply and firmly tighten a two-piece wide-mouth canning lid. The lid will form a vacuum seal as the jar cools. Jars of canned bread may be stored on the pantry shelf with other canned foods or may be placed in a freezer. The bread is safe to eat as long as jars remain vacuum sealed and free of mold growth. (Nancy) SOURCE: Dixie Dining, a recipe collection of the GFWC Mississippi Federation of Women's Clubs, Inc. (Copyright 1982) Contributed by Mrs. Robert Cook Jones Typed for you by Nancy Coleman. MMMMM * OLX 2.1 TD * If at first you don't succeed, destroy all evidence -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20818 Date: 04-17-94 20:26 From: Karen Mintzias Read: Yes Replied: No To: Alan Sawyer Mark: Subj: A Request? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On Apr 14, 1994, Alan Sawyer wrote to All: AS> Hi all.Can someone give me some nice stew or soup recipies? Here are some, take your pick. Split pea sounds good to me right now for some reason... here are two variations: MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: SPLIT PEA SOUP Categories: Soups, Main dish Yield: 8 servings 8 c Water 2 c Green split peas 1 Celery stalk - coarsely chopped 1 lg Carrot; chopped 1 sm Onion; chopped 1/4 ts Ground thyme 1 ds Red pepper 1 Bay leaf Salt, pepper Combine water, peas, celery, carrot, onion, thyme, red pepper and bay leaf in large kettle. Season to taste with salt and pepper. Boil vigorously 20 minutes, then reduce heat, cover and simmer until split peas are tender. Press soup through fine sieve and reheat just to boiling point. Created by: Andersen's, Buellton, Calif. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: SPLIT PEA SOUP WITH SPARERIBS Categories: Soups, Main dish Yield: 8 servings 3 lb Spareribs 8 c Water 1 lb Yellow or green split peas 2 Celery stalks; cut in chunks 3 Carrots; cut in chunks 4 Leeks; trimmed and diced 1 ts Hickory smoked salt 1 ts Salt 1/4 ts Ground thyme 2 Bay leaves 10 Parsley sprigs 10 Black peppercorns Combine spareribs and water in large kettle. Bring to boil. Rinse and drain peas and add to ribs along with celery, carrots, leeks, smoked salt, salt and thyme. Tie bay leaves, parsley and peppercorns in small square of cheesecloth and drop into soup. Cover, reduce heat and simmer 3 to 4 hours or until soup is consistency of thin porridge. Add hot water from time to time if needed. Remove ribs from soup, strip meat off bones and return meat to soup. Adjust seasonings, if needed. Reheat if needed, remove bundle of herbs and ladle soup into hot bowls. (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#: 20819 Date: 04-17-94 20:31 From: Karen Mintzias Read: Yes Replied: No To: Alan Sawyer Mark: Subj: A Request? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ From Greece, and Bulgaria... MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fassoulada (Greek Bean Soup) Categories: Greek, Soups, Vegetarian Yield: 8 servings 1 lb Dried navy beans 2 Onions; chopped 2 Celery stalks with leaves - chopped 2 Carrots; scraped & diced 4 Sprigs fresh parsley;chopped 1 c Chopped, drained tomatoes 1 Bay leaf 2 Sprigs fresh mint or thyme Salt & freshly ground pepper 1/3 c Olive oil Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: BULGARIAN MEATBALL SOUP Categories: Soups, Ethnic Yield: 8 servings 1 lb Ground beef 6 tb Rice 1 ts Paprika 1 ts Dried savory Salt, pepper Flour 6 c Water 2 Beef bouillon cubes 1/2 bn Green onions; sliced 1 Green bell pepper; chopped 2 Carrots;peeled,sliced thin 3 Tomatoes; peeled & chopped 1 sm Yellow chiles; split, - most of the seeds removed 1/2 bn Parsley; minced 1 Egg 1 Lemon (Juice only) Combine beef, rice, paprika and savory. Season to taste with salt and pepper. Mix lightly but thoroughly. Form into 1-inch balls, then roll in flour. Combine water, bouillon cubes, 1 tablespoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes in large kettle. Cover, bring to boil, reduce heat and simmer 30 minutes. Add meatballs, cover and bring to boil again. Reduce heat and simmer 20 minutes. Add chiles and simmer, covered, 40 minutes or until rice is cooked. Add parsley during last 5 minutes of cooking time. Taste and add more salt and pepper, if needed. Just before serving, beat egg with lemon juice. Stir 1 to 2 tablespoons hot soup into egg mixture, then stir egg mixture into soup. Heat and stir until soup is thickened slightly, but do not allow to boil. Created by: St. George's Bulgarian Eastern Orthodox Church, Los Angeles (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#: 20820 Date: 04-17-94 20:32 From: Karen Mintzias Read: Yes Replied: No To: Alan Sawyer Mark: Subj: A Request? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Couple more... MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: MINESTRONE Categories: Soups, Main dish, Italian Yield: 8 servings 3 Garlic cloves; minced 1 c Chopped celery 1 c Chopped onions 1 c Chopped carrots 2 tb Oil (not olive) 1/2 ts Dried thyme; crushed 1/2 ts Dried oregano; crushed 3 Bay leaves 1 cn Tomato puree (1-lb can) 5 cn -Water (puree cans) 2 bn Spinach; chopped -=OR=- 10 oz -Frozen chopped spinach 1 cn Green beans (1-lb can) 1 cn Peas (1-lb can); -=OR=- 10 oz -Frozen peas 1 cn Red kidney beans (1-lb can) 8 oz Shell macaroni Salt, pepper Saute garlic, celery, onions and carrots in oil until vegetables are crisp-tender. Add thyme, oregano, bay leaves, tomato puree and water. Bring to boil and add spinach, green beans, peas and kidney beans. Bring again to boil and add macaroni. Reduce heat and simmer until macaroni is cooked al dente. Do not overcook. Season to taste with salt and pepper. Created by: Valentino, Santa Monica (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: LENTIL SOUP BORRACHO Categories: Soups Yield: 12 servings 1 lb Lentils; rinsed 4 c Beer 3 c Chicken broth 1 lb Lean ground beef 1 c Cooked ham pieces 1 lb Smoked sausage or kielbasa - thinly sliced 1 c Coarsely chopped celery 1 c Chopped red onion 1 ts Chopped garlic 1/2 ts Dried rosemary; crushed 1/2 ts Dried basil; crushed 1 c Sliced mushrooms Salt, pepper "Borracho" means drunkard in Spanish. The alcohol in the four cups of beer cooks away, leaving only the yeasty flavor of the hops. Combine lentils, beer and broth in large kettle. Bring to boil, reduce heat and simmer. Brown ground beef in skillet. Drain off fat. Add beef with ham, sausage, celery, onion, garlic, rosemary, basil and mushrooms to kettle and cook 1 hour or until tender. Season to taste with salt and pepper. Created by: Father John Wishard, Our Lady of Malibu Church (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#: 20822 Date: 04-17-94 20:07 From: Garland Smith Read: Yes Replied: No To: Alan Sawyer Mark: Subj: Re: A Request? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> Quoting Alan Sawyer to All <=- AS> Hi all.Can someone give me some nice stew or soup recipies? AS> With winter coming up ther could come in handy. Alan, Here's a very good, hearty, soup recipe that is not very difficult (It's my own recipe, I can't blame any other author for it.) It really hit's the spot on those cold, rainy, winter days when you need something to warm you up and also want something that will stick to your ribs. Let me know how you like it. MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Beef, Vegetable Soup Categories: Soup Yield: 12 servings 1 1/2 lb Beef Soup Bone 1 cn Snap Beans 1 cn Whole Kernel Corn 1/2 c Large Dry Butter-beans 1/2 c Dry Pinto Beans 1 cn Green Butter Beans 1 c Diced Carrots 1 c Diced Irish Potatoes 1 cn Tomato Paste (6 oz) 6 c Water 1 Salt 1 Pepper 2 t Cajun Seasoning 1 c Diced Turnips Combine all ingredients except tomato paste in large soup pot. Bring to a boil. Add tomato paste straight from the can. Stir well and simmer about 3 hours or until meat is tender. Additional water may be added if necessary. Serve hot with crackers. MMMMM I might add that the secret to this recipe is the turnips. Without turnips, it just don't measure up. Also, the longer this simmers, the better it gets. If you have an excess, that can be frozen, and later, a good warming and enjoy the soup even more! Good luck. Garland ... I call things as I see them; If I didn't see them, I make them up! ___ Blue Wave/QWK v2.12 -!- WM v3.10/91-0087 ! Origin: NDE BBS * Home of WcEDIT! * (504)796-5860 Hayes V.FC (1:390/3.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20783 Date: 04-17-94 15:07 From: Henry Kasten Read: Yes Replied: No To: All Mark: Subj: AB Onion Bread CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ The other day I saw a recipe for Onion Bread that looked good. I adjusted it for my bread maker and tried it. The first loaf was pretty good. The next, after some reconfiguring, was even better. I had some this morning for toast and it was great. It does not make a large loaf, so do not think something went wrong. Everybody in my family loved the flavor, color and texture. I hope you do too. ---------- Recipe via Meal-Master (tm) v8.00 Title: Onion Bread Categories: Breads, Automatic Yield: 1 lb loaf 7 oz Orange Juice 1 T Butter (I Can't Believe It's Not Butter TM) 1/2 c Whole Wheat Flour 1 1/2 c Better for Bread Flour 1/2 ts Salt or less to taste 1 T Sugar 1/2 pk Onion soup Mix 2 ts Yeast Warm juice in microwave for 1 minute. I like to melt the butter at the same time. With the remaining ingredients at room temperature add to the baking pan according to your manufacturers directions. Bake on standard loaf. ¼Y À­¸@P3ÀPè„ÃU‹ìWV‹: ‹w‹‹^ƒ ----- ... Catch the Blue Wave! -!- Blue Wave/Max v2.12 [NR] ! Origin: Fingers Talk - DFW USA - H14 v32b/HST - (1:124/2120) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20923 Date: 04-18-94 21:00 From: Karen Mintzias Read: Yes Replied: No To: Marlina Maloney Mark: Subj: Ambrosia Recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On Apr 17, 1994, Marlina Maloney wrote to All: MM> Hi everyone.... Hiya! :) MM> also just snagged Meal Master to keep all the fantastic Excellent choice! I trust that you've turned on the MEAL-MASTER echo as well, for direct support from other MM users and the program's author himself? :) MM> to come across a recipe for Ambrosia Salad. Any and all MM> renditions would be appreciated. I've had a hamkering for it You mean like this? MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ambrosia Categories: Desserts, Kids, Southern, Anne Yield: 1 batch 1 c Marshmallows; miniature 1 c Mandarin oranges; drained 1 c Pineapple chunks; drained 1 c Coconut flakes 1 c Sour cream Mix ingredients together and serve. from Lee Bailey's _Southern Cooking_ Shared by Anne MacLellan MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20898 Date: 04-14-94 10:03 From: Alison Meyer Read: Yes Replied: No To: Pat Stockett Mark: Subj: Asparagus CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE Funny I should come across you talking asparagus with Karin the day after I made a great asapargus recipe you posted a while back. Would you believe, I cut the fettuccine into baby bite size and plopped a couple of the tips on Audrey's tray, and she ate this stuff like it was her favorite food in the world? I know you have this, but I'm going to post it again for anyone who missed it, because it really is yummy. Fresh Fettuccine with Asparagus and Goat Cheese 24 asparagus stalks 1 lb fresh fettuccine 4 tsp unsalted butter 1 tsp chopped fresh parsley 4 tsp chopped fresh chives 6 Tbsp goat cheese 1/2 tsp salt 6 Tbsp heavy cream salt to taste freshly ground black pepper Peel asparagus and blanch in large pot of lightly salted boiling water until al dente, about 2 minutes. Remove from pan with a slotted spon, reserving cooking liquid. Chill asparagus in ice water. Cut off tips of the asparagus and save for garnish. Chop remaining stems into 1-inch pieces and set aside. Bring the asparagus cooking liquid to a boil and cook the pasta until al dente, about 2-3 minutes. Drin the paste, reserving a little of the cooking liquid. In a saucepan, melt the butter, add the chopped asparagus and simmer for about 1 minute. Add the parsley and chives. Add the goar cheese and saute for another 30 seconds. Add the cream, salt and pepper, and a Tablespoon or so of the cooking liquid; boil for 15-20 secinds to reduce slightly. Garnish with asparagus tips and serve at once. Serves 4. Source: Great Vegetables from the Great Chefs. Posted by Pat Stockett -!- Copernicus II (1032) ! Origin: Lost in New Jersey (1:107/585.2) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20886 Date: 04-18-94 12:08 From: Joyce Flory Read: Yes Replied: No To: Teresa May Mark: Subj: Bad name Stew (*CR) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Teresa; You had your moderator's hat on when you related the following to Paul Verhaeren (RE: rocky mountain oysters): PV>> my brother inlaw puts them in son of a b*tch stews. TM> ^^^^^^ TM> Hi Paul, we are glad to have your input in the echo, but would you TM> please not use words like this in your posts? (Said with a smile) I might get smacked by the infamous rubber noodle for saying so, but this is a legitimate name of a recipe - Paul just put spaces in between the first four words.... Sonofa***** Stew 2 pounds lean beef 1 set brains Half a calf heart 1 set marrow gut 1 1/2 pounds calf liver Salt, pepper 1 set sweetbreads Louisiana hot sauce Kill off a young steer. Cut up beef, liver, and heart into 1-inch cubes; slice the marrow gut into small rings. Place in a Dutch oven or deep casserole. Cover meat with water and simmer 2 to 3 hours. Add salt, pepper and hot sauce to taste. Take sweetbreads and brains and cut in small pieces. Add to stew. Simmer another hour, never boiling. From the TIME-LIFE "OLD WEST" Series; book titled "THE COWBOYS" (page 87): Boy oh boy am I glad I typed this *after* breakfast...... Later, Joyce -!- Maximus 2.01wb ! Origin: VETLink #13 Las Cruces NM (505)523-2811 (1:305/105) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20962 Date: 04-18-94 15:32 From: Steve Antes Read: Yes Replied: No To: Debra Bouey Mark: Subj: Re: Bisquick mix CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> Quoting Mark Herron to Debra Bouey <=- MH> In a msg on , Debra Bouey of 1:396/1.15 writes: DB> On (12 Mar 94) Mark Herron wrote to Sylvia Steiger... MH>> Hi Sylvia, I went and bought some Bisquick at the MH>> supermarket (A$3.21 for a 20oz box at Coles, Roselands) and MH>> will try these recipes as the weather gets cooler, thanks MH>> for the posts. DB> In case you want to make your own "Bisquick" next time: I missed you posting the "Bisquick" recipe. I am always looking for cheaper ways of cooking. Here is a Homemade Onion Soup Mix that I got from Pillsbury Classic Cookbooks. HOMEMADE ONION SOUP MIX Use this mix in any recipe calling for dry onion soup mix. Celery seed can be crushed with the back of a spoon. 3/4 cup instant minced onion 1/3 cup beef-flavor instant bouillon 4 tsp onion powder 1/4 tsp celery seed, crushed 1/4 tsp sugar In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Stir or shake well before each use. 18 Tablespoons (about 1 cup) TIPS: Five Tablespoons of mix equals a 1.25-oz package of purchased dry onion soup mix. NUTRITION INFORMATION: Five Tablespoons mix contain 3260 mg. sodium; one teaspoon mix contains 217 mg. sodium. Tschuss, Debbie Antes ... If you can't stand the heat, microwave it. -!- FastEcho+ProBoard+InterMail ! Origin: The Silverado <-> Heidelberg, Germany ZyXEL 19.2 (2:2468/9717) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20780 Date: 04-17-94 19:43 From: Dale Shipp Read: Yes Replied: No To: Marilyn Jones Mark: Subj: Bread Machine CR2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 13 Apr 94 09:47:03, Marilyn Jones <=- -=> spoke to All about Regal Breadmaker <=- We own a Hitachi, but I bet someone else on the echo has the Regal model you are talking about. Aren't those machines wonderful. Just love ours. There have been a number of newspaper articles recently hinting that the automatic bread machine is THE kitchen appliance of the future. What size loaf does your machine make? Would you mind sharing the recipes that came with your machine. This is a loaf we often make and has proved to be very reliable time after time. MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Buttermilk Bread Categories: Machine, Bread, Hitachi Yield: 1 loaf MMMMM-----------------------1 1/2 LB LOAF---------------------------- 1 1/8 c Buttermilk * 3 tb Honey 3 c Bread flour 1 1/2 ts Salt 1 tb Butter or margarine 2 1/4 ts Red Star Active Dry Yeast 3 ts Gluten (optional) MMMMM-------------------------1 LB LOAF------------------------------ 7/8 c Buttermilk ** 2 tb Honey 2 c Bread flour 1 ts Salt 1 tb Butter or margarine 1 1/2 ts Red Star Active Dry Yeast 2 ts Gluten (optional) * For Welbilt/DAK and Zojirushi machines add 2 tablespoons more buttermilk ** For Welbilt machine, add 1 tablespoon more buttermilk. Have all ingredients at room temperature. (For my Hitachi I microwave the liquid ingredients) Place all ingredients in bread machine according to manufacturers suggestion. Select light setting. Helpful Hints Book == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM This one I have not tried, but it does have poppy seeds in it! -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Poppy Seed Bread Keywords: Bread Machine Notes: A very light, airy bread; eat it alone or try it topped with hot ham and cheese. INGREDIENTS: 1 1/2 lb loaf: 1 lb loaf: water 1 cup 2/3 cup vegetable oil 1/4 cup 2 1/2 Tbsp vanilla 1 tsp 2/3 tsp butter flavoring 1 tsp 2/3 tsp almond extract 1 tsp 2/3 tsp salt 1 tsp 2/3 tsp sugar 3 Tbsp 2 Tbsp poppy seeds 2 Tbsp 1 1/4 Tbsp bread flour 3 cup 2 cup yeast 2 1/2 tsp 1 1/2 tsp Source: The Bread Machine Cookbook by Donna Rathmell German ISBN# 1-55867-025-4 == Courtesy of Dale & Gail Shipp, Columbia Md. == -End Recipe Export- ... Shipwrecked on Hesperus in Maryland. 18:40:25 17 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20787 Date: 04-17-94 13:55 From: Patricia Lange Read: Yes Replied: No To: Shari Domke Mark: Subj: Chicken cordon bleu? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ SHARI, Here's one: ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken Cordon Bleu Categories: Poultry, Chicken, Ham, Cheese, Leftovers Yield: 6 servings 6 Chicken breast halves 6 sl Swiss cheese 6 sl Ham 3 tb Flour 1 ts Paprika 6 tb Butter 1/2 c Wine, dry white 1 ts Bouillon, chicken 1 tb Cornstarch 1 c Heavy cream Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2" of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken. ¼Y À­¸@P3ÀPè„ÃU‹ìWV‹: ‹w‹‹^ƒ ----- * KWQ/2 1.2e ! Origin: CrystalPalace, Rochester, NY (1:2613/206) ! Origin: The Crystal Palace [Rochester, NY] 716-224-8216 V.32bis (1:2613/206) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20894 Date: 04-14-94 07:01 From: Pat Stockett Read: Yes Replied: No To: Shari Domke Mark: Subj: Chicken Cordon Bleu CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Shari! SD>HELP! I have this awful craving for Chicken Cordon Bleu and don't have a >recipe! Could someone please upload one? Please? This is my favorite one. I've never used the wine though. -Pat -Begin Recipe Export- Title: Chicken Cordon Blue Keywords: cheese, swiss, ham, * 8 large chicken breasts, pounded to 1/4" thickness with a meat hammer. 8 slices swiss cheese 8 slices boiled ham 1 egg 1/2 C. flour (or more) Salt, Pepper, parsley 1 C. Chicken broth 1 C. white wine if desired Place cheese and ham on chicken breast (trim to fit so cheese doesn't render out and burn). Fold in sides of chicken and roll tightly. Secure with toothpicks or cotton string. Dip rolls in egg, then in flour and seasonings. Brown rolls in 1/4 inch hot oil. Remove to a baking dish. Add chicken broth and wine (if desired), cover loosely with foil. Bake at 350 for 30 min. From: Cindy White 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#: 20964 Date: 04-05-94 07:50 From: Linda Rehberg Read: Yes Replied: No To: Debbie Carlson Mark: Subj: Chicken Curry *CR* ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi, Deb........Here's that curry recipe I promised you. Hope you like it. It's very simple to make. -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FAVORITE CHICKEN CURRY Keywords: CHICKEN, CURRY, MAIN DISH, CREAM, CHICKEN BROTH 3 C cooked chicken 4 T flour 1/2 C butter 4 tsp good curry powder 1 tsp salt 1 C heavy cream 2 C chicken broth Cooked rice OPTIONAL TOPPINGS: Chopped peanuts French fried onions Shredded coconut Chutney Chopped hard-boiled eggs Fried bacon, crumbled In the top of a double boiler, make a roux of the butter, flour, curry, and salt. Add the cream and broth; heat until thickened. Add chicken. Simmer to heat through. Serve over rice with any or all of the condiments. Serves: 6 Posted by: Linda Rehberg Comments: The sauce can also be made in the microwave in a large Pyrex bowl. -End Recipe Export- -!- ! Origin: Bread Machine Magician, San Diego, CA. (RA 1:202/203.6) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20934 Date: 04-16-94 16:56 From: Pat Stockett Read: Yes Replied: No To: Patricia Lange Mark: Subj: Chili sauce CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Pat! >the difference between Heinz cocktail sauce and chili sauce is, but it's >the chili sauce I'd like to emulate at the moment. Maybe if I knew the >magic ingredient(s) (besides ketchup) I could follow a cocktail sauce >recipe and do some substitutions. :-) I can give you two recipes for making chili sauce from scratch. They're canning recipes. Now the one for catsup uses vinegar, sugar, whole allspice, cinnamon, whole cloves, paprika, dry mustard, salt and cayenne pepper. Maybe you can figure it from just the difference in spices. -Begin Recipe Export- Title: Chili Sauce Keywords: sauce, preserving 4 quarts peeled, cored, chopped, red-rip tomatoes (about 24 large) 2 cups chopped onions, about 2 medium 2 cups chopped sweet red peppers 1 hot red pepper, finely chopped 1 cup sugar 3 Tbsp. salt 3 Tbsp. mixed pickling spices 1 Tbsp. celery seed 1 Tbsp. mustard seed 2-1/2 cups vinegar Combine tomatoes, onions, sweet and hot peppers, sugar and salt in a large sauce pot. Cook gently 45 minutes. Ties spices in a cheesecloth bag; add to tomato mixture; cook until mixture is reduced by one half, about 45 minutes. As mixture thickens, stir frequently to prevent sticking. Add vinegar and cook slowly until as thick as desired. Remove spice bag. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 6 pints. From: The Ball Blue Book Shared By: Pat Stockett -End Recipe Export- -Begin Recipe Export- Title: Chili Sauce (Sugar Free) Keywords: sauce, tomatoes, preserving 3 quarts peeled, chopped tomatoes (about 18 medium) 2 cups chopped green peppers (about 2 medium) 2 cups chopped onions (about 2 medium) 2 tsp. salt 3/4 tsp. cinnamon 3/4 tsp. cloves 2 cups vinegar 3 Tbsp. liquid artificial sweetener Combine all ingredients in a large sauce pot. Bring to a simmer. It may require 3 to 4 hours of cooking time. When the mixture reaches the desired thickness, pour hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath: yield about 6 half pints. 1 Tbsp. = 6 calories From: Ball Blue Book 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#: 20854 Date: 04-18-94 07:31 From: Sylvia Steiger Read: Yes Replied: No To: Jerry Rainko Mark: Subj: Cinabon CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Since I had to find mine for another request: MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cinnabon Cinnamon Rolls abm Categories: Try it, Bread, Sweets, Breadmaker Yield: 1 servings MMMMM---------------------------ROLLS-------------------------------- 1/4 c Butter; melted 1/4 c Water 1/2 pk Instant vanilla pudding -(1/2 of a 3.4oz. box) 1 c Milk 1 Eggs; beaten 1 tb Sugar 1/2 ts Salt 4 c Bread flour 2 1/2 ts Yeast MMMMM--------------------------FILLING------------------------------- 1/2 c Butter; softened 1 c Brown sugar 2 ts Cinnamon, ground MMMMM--------------------------FROSTING------------------------------- 4 oz Cream cheese; softened 1/4 c Butter; softened 1 1/2 c Confectioners sugar 1/2 ts Vanilla 1 1/2 ts Milk Rolls: Place ingredients in machine following the specifications of that particular machine. Set for dough cycle (about 1 hr. 40 minutes in my Hitachi B101 - Debbie Carlson). After complete on dough cycle, remove from machine & roll out to 17 x 10 (approx) rectangle. Filling: Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred ).Place into greased cake pans. ( I use 3 - 9" pans ) I usually get 19 - 20 buns from this. Let rise until doubled. Bake at 350 for 15 - 20 minutes, until golden. Do not overbake. Frosting: Spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them! Note: I made these in my Hitachi B101 and the dough turned out beautifully! I added chopped nuts to the filling though and doubled the cinnamon. I also sliced my rolls about 1" and placed them in a non-stick 13x9" baking pan which rendered about 10 large rolls. Also, because I don't care for a cream cheese frosting, I used 3 c powdered sugar, 4 Tbsp. softened butter, 1 tsp. vanilla and about 3 Tbsp. milk which made lots of frosting, perhaps too much. (Debbie Carlson) Posted by: Debbie Prommel (FMFK51C) - Prodigy Adapted from Stephanie Ramsey's recipe (XDTB13B) Posted on GEnie Food & Wine RT Jun 12, 1993 by D.CARLSON [DEBBIE] MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 Converted by MMCONV vers. 1.50 MMMMM * SLMR 2.1a * I never used to finish anything, but now ... -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20961 Date: 04-18-94 13:29 From: Steve Antes Read: Yes Replied: No To: Harvey Simmons Mark: Subj: Re: Coconut Pie? CR2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 11 Mar 94 12:09:18, Harvey Simmons <=- -=> spoke to Dale Shipp about Chess Pie (Coconut?) <=- DS> Title: Chess Pie HS> Hi, Dale. I noticed the above recipe (and swiped it). And I have to HS> ask you one question. Have you ever heard of Coconut Chess Pie? My HS> fiancee's grandmother makes it (without a recipe, of course) and I'd HS> like to give it a try. Do you have any suggestions for making this HS> into coconut chess? I noticed this and thought that I could give you a variation of this. PINEAPPLE-COCONUT CHESS PIE 1 1/2 cups Sugar 3 Tbsp Cornmeal 2 Tbsp All-purpose Flour 1/4 tsp salt 4 Large Eggs, Lightly Beaten 1 tsp Vanilla Extract 1/4 cup Butter or Margarine, Melted 1 (3 1/2-ounce) can Flaked Coconut 1 (15 1/4-ounce) can Crushed Pineapple, well drained 1 Unbaked 9-inch Pastry Shell Combine first 4 ingredients in a large bowl; add eggs and vanilla, stirring until blended. Stir in butter, coconut, and pineapple; pour into unbaked pastry shell. Bake at 350F for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie. Source: Joy Knight Allard; San Antonio, Texas in SOUTHERN LIVING Sept 1992. Typed by: Debbie Antes Tschuss, Debbie ... ... If you can't stand the heat, microwave it. -!- FastEcho+ProBoard+InterMail ! Origin: The Silverado <-> Heidelberg, Germany ZyXEL 19.2 (2:2468/9717) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20762 Date: 04-17-94 10:54 From: Dale Shipp Read: Yes Replied: No To: Nancy Coleman Mark: Subj: Cucumbers 1/2 CR*2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 14 Apr 94 21:47:00, NANCY COLEMAN <=- -=> spoke to MICHAEL CHU about SOUTHERN LIVING <=- MC>* In a message originally to ALL, NANCY COLEMAN said: MC>NC> Title: Stuffed Cucumber Salad >MMMMMMMMMMMMM!! That sounds good. NC> Looked good to me, too. I always grow WAY too many cucumbers each NC> summer and am always looking for something new to do with them. One NC> can only make so many pickles. :-) Nancy For something different to do with cucumbers -- try these: MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chow Chow Categories: Relishes, Pa dutch, Vegetable, Canning Yield: 6 servings 2 c Diced peeled cucumbers 2 c Green beans, cut into 1 inch Lengths 2 c Shelled lima beans 2 c Corn 1 c Sliced celery 1 c Chopped green peppers 1 c Chopped red peppers 1/2 c Tiny whole onions 1 1/2 ts Powdered mustard 1 c Sugar 2 c Cider vinegar Cook vegetables separately and then combine after draining. Add mustard and sugar to vinegar. Bring mixture to boil. Add vegetables and bring to boil again. Spoon into sterilized jars, seal and cool. Makes 6 pints. Source: Womans Day Encyclopedia Typed by: Dale/Gail Shipp MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Kurkkusalaatti (Cucumber Sour Cream Salad) Categories: Finnish, Salads, Cucumber, Dairy Yield: 6 servings MMMMM-------------------------VEGETABLE------------------------------ 4 lg Unwaxed cucumbers 1 tb Salt MMMMM--------------------------DRESSING------------------------------- 2/3 c Sour cream or yogurt 2 tb Veg. oil 2 tb White vinegar 3 tb Minced fresh dill OR 2-3 ts dried 1/2 ts Sugar ds Salt & black pepper to taste Rinse the cucumbers, but do not peel them; cut off the ends. Using the tines of a fork, score the peel lengthwise. Slice into rounds, as thin as you can. Sprinkle with the tablespoon of salt and toss in a colander. Let the cucumbers stand and drain at room temperature for one hour. Rise well to remove the salt. Squeeze the cucumber slices dry in a clean tea towel. (They will be almost transparent) Combine the remaining ingredients and fold into the cucumbers. Chill well before serving. Garnish with a sprig of dill. From: Sundays at Moosewood Restaurant Typed by Dale/Gail Shipp MMMMM ... Shipwrecked on Hesperus in Maryland. 09:41:31 17 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20763 Date: 04-17-94 10:56 From: Dale Shipp Read: Yes Replied: No To: Nancy Coleman Mark: Subj: Cucumbers 2/2 CR*2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 14 Apr 94 21:47:00, NANCY COLEMAN <=- -=> spoke to MICHAEL CHU about SOUTHERN LIVING <=- NC> Looked good to me, too. I always grow WAY too many cucumbers each NC> summer and am always looking for something new to do with them. One NC> can only make so many pickles. :-) Nancy Or if you like hot and spicy food, try these cucumbers: MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Thai Salsa Categories: Cucumber, Basil, D/g, Boat, Side dish Yield: 4 servings 2 md Cucumbers 1 ts Salt 1/4 c Basil, fresh leaves chopped OR 2 tb dried 3 tb Peanuts, dry roasted 1 Jalapeno pepper, fresh 2 tb Vinegar, white 2 tb Honey 2 tb Sesame oil Peel, seed and coarsely chop cucumbers. Combine the cucumber and salt and let sit for 30 mins, then drain. Remove seeds and membrane from jalapeno pepper, chop. Peanuts can be coarsely chopped or left whole. Combine cucumber with the remaining ingredients, chill until ready to serve. This salsa can be stored tightly covered in refrigerator for 3 - 5 days. Makes about 2 cups From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Thai Cucumber Categories: D/g, Thai, Cucumber, Boat Yield: 2 servings 1 md Cucumber; firm; peeled 1 tb Vinegar, white 2 tb Sugar 1 ts Salt 1/4 ts White pepper 1/2 sm Onion 1 Red chile pepper -GARNISH 1/2 c Peanuts, dry roasted ~=-=-=-=-=-=-=-=------- Julienne the cucumber on mandolin * In a deep bowl stir the vinegar, sugar, salt and white pepper until well blended. Peel onion, slice into lengthwise paper thin slices. Same with seeded red chile pepper. Add the remaining ingredients, except the peanuts, and toss with the marinade. Serve at once or cover and chill NO LONGER than 2 hours. Top with the peanuts (whole or chopped) just before serving. Makes 1 cup * Personal Note - liked sliced cucumber much better. ~=-=-=-=-=-=-=-=------- Variations to try: thin slice onion and cucumber instead of julienne and increase vinegar to 2 tbls. If regular salted peanuts are used, omit salt in marinate. Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith. == Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50 MMMMM ... Shipwrecked on Hesperus in Maryland. 09:56:47 17 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20931 Date: 04-16-94 06:13 From: Pat Stockett Read: Yes Replied: No To: Megan Abshire Mark: Subj: Dim Sum CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Megan! MA>I'd appreciate ANY DIM SUM recipes, especially BAO (steamed buns). I have a few of those, no cake though. -Pat -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Dow Sah Bow/ Cha Siu Bow Keywords: Chinese, yeast, buns, pork, Dim Sum From: James Lor First you need to make the dough. This dough is good for steamed or baked 'bows' (buns). It will yield 2 dozen buns: For the dough, you need: 1 cake of fresh compressed yeast 1 3/4 cup of warm water 3/4 cup of sugar 1 tsp baking powder 6 1/2 cups unsifted all purpose flour Dissolve 1/2 yeast cake with sugar in warm water. Immediately add baking powder and then the flour. The dough will be firm and fairly dry. Knead on board for 20 minutes until dough is elastic and smooth. Place in a mixing bowl, cover with a damp cloth and leave in a dry warm draft-free place until dough doubles in bulk. (about 2 1/2 - 3 hours). Punch down the dough and knead 5 minutes more and it's ready to be stuffed. If you want Cha Siu Bow, you'll need: 4 cups of finely diced barbecued pork 1/2 cup dehydrated onion flakes For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce 2 tsp Sherry 4 tsp Oyster Sauce 2 tsp Ketchup 1 tsp Sugar 1 1/2 tbsp Cornstarch 1 1/2 cup Chicken Stock Soak the onion flakes in a cup with enough water to cover flakes. Mix sauce ingredients in a small sauce pan. Cook over medium high heat until sauce thickens. Stir in diced pork and onion flakes. Chill for 3 - 4 hours. If you want Dow Sah Bows, use a can of sweet red bean paste. Divide the filling (pork mixture or sweet bean paste) into 24 portions. Divide dough into 24 balls. Slightly flatten each ball then roll out into 4 inch discs, leaving the center twice as thick as the side. Place 1 portion of the filling in the centre. Gather up the sides around the filling, twist dough to seal. Place on a 2 inch square piece of wax paper, twist side down. Allow buns to rise in draft-free place for another hour. You can cook them by steaming them 15 minutes. This will give you a white bun. You can also bake these. Preheat oven to 350. Brush with a mixture of 1 beaten egg white, 1 tsp and 1/4 tsp sugar. Bake 20 - 25 minutes until golden brown. Brush with melted butter. From "Dim Sum" by Rhoda Yee. -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#: 20941 Date: 04-17-94 05:36 From: Pat Stockett Read: Yes Replied: No To: Nancy Coleman Mark: Subj: FIELD PEAS ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Nancy! >Mama and Daddy are resisting the idea of farm animals around the place >again (it's been over 30 years since they had chickens around) and they >do own the land so I have to make some concessions toward their >feelings. That's understandable. Maybe you can help me out with this recipe. Do you know what October beans might be. Is this another that I haven't heard of before. I can't believe I've been gardening all this time and missed so many things. -Pat -Begin Recipe Export- Title: Dolly's Cowboy Pork and Beans Keywords: beef, ground, beans 1 lb. ground beef 2 medium onions, finely chopped 1 small bell pepper, finely chopped 2 (16 oz) cans pork and beans or 4 cups fresh cooked October beans 2 cups ketchup 1 tsp. vinegar 1/4 cup brown sugar 2 tsp. prepared mustard 1 tsp. each salt and pepper Brown ground beef, onions and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake at 350 degrees for about 15 to 20 minutes or until mixture is bubbly. Serves 8 to 10 From: Dolly Parton, Enquirer Celebrity Cookbook 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#: 20879 Date: 04-18-94 10:47 From: Wesley Pitts Read: Yes Replied: No To: Bret Paluch Mark: Subj: Hello ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ This memo from Bret Paluch just crossed my desk: BP> does anyone have any hawaiian recipes? MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hawaiian sweet-and-sour meatballs Categories: Main dish Yield: 4 servings 1 1/2 lb Ground beef 1/4 ts Nutmeg 1 ts Salt 2 tb Salad oil 1/2 c Brown sugar 2 c Fresh pineapple chunks 2 ea Eggs 1 ea Onion, minced 1/4 ts Pepper 2 ea Green peppers,bite size 1/4 ts Garlic powder or minced garl 4 tb Cornstarch 1 1/4 c Pineapple juice 1 tb Soy sauce 1/3 c Water 3 tb Vinegar Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings. MMMMM -=wp=- _ _| ~-. \, *_} <-- Deep in the Heart of Texas \) Bryan, TX ... Friends should stick together, like Wesley's pasta -- KP -!- Pocat's Den BBS... ! Origin: Pocat's Den BBS (409)268-0286 (1:117/142) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20916 Date: 04-18-94 20:52 From: Karen Mintzias Read: Yes Replied: No To: Bret Paluch Mark: Subj: Hello ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On Apr 11, 1994, Bret Paluch wrote to All: BP> 1) how do I get recipes from here to meal master? Save any interesting Meal-Master recipes to a file with either a screen capture while online at the BBS, or with an offline reader. Use Meal-Master's Import feature (under the Utilities menu) to import the file and extract the recipes from the other text. BP> 2) does anyone have any hawaiian recipes? Sure thing, here ya go... MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: COCONUT CAKE Categories: Cakes, Hawaiian Yield: 12 servings 4 Eggs 1/2 c Oil 1/2 c Water 1/2 ts Vanilla 1/2 ts Salt 1 1/2 ts Baking powder 1 c Cake flour 3/4 c Sugar MMMMM--------------------------FILLING------------------------------- 2 c Milk; plus... 2 tb Milk 3/4 c Sugar 1/2 ts Vanilla 1 tb Cornstarch 2 Eggs; beaten MMMMM--------------------------FROSTING------------------------------- 1 1/2 c Whipping cream 3 tb Sugar 3 c Freshly grated coconut Separate the first 4 eggs. Mix egg yolks, oil, water and 1/2 teaspoon vanilla. Add salt, baking powder, cake flour and 3/4 cup sugar and mix until smooth. Beat 4 egg whites until stiff and carefully fold into batter. Pour into 10-inch springform pan that has been greased and floured or waxed paper lined. Bake at 325F about 50 minutes, or until cake tests done. Cool. Cut cake into 4 very thin or 3 thicker layers. To make filling, combine 2 cups milk, 3/4 cup sugar and 1/2 teaspoon vanilla in saucepan. Bring to boil. Mix cornstarch with 2 tablespoons cold milk and 2 eggs. Blend cornstarch mixture into sugar mixture and cook, stirring, until thickened. Cool. To assemble, spread custard between cake layers. Whip cream with 3 tablespoons sugar until stiff. Frost top and sides of cake with whipped cream. Sprinkle top and sides generously with coconut. Chill thoroughly. Created by: Kahala Hilton Hotel, Hawaii (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#: 20917 Date: 04-18-94 20:55 From: Karen Mintzias Read: Yes Replied: No To: Bret Paluch Mark: Subj: Hello ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ [CONTAINS 2 RECIPES] MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: FRESH COCONUT CREAM PIE Categories: Hawaiian, Pies, Desserts Yield: 6 servings 2 c Milk Sugar 1 ds Salt Grated fresh coconut 4 Egg yolks 3 tb Cornstarch 3 tb Water 1 tb Butter or margarine 1 ts Vanilla 1 (9-in.) baked pastry shell MMMMM--------------------------MERINGUE------------------------------- 4 Egg whites (or more) 1/4 ts Cream of tartar Sugar Combine milk, 1/2 cup sugar, salt and 1/4 cup grated coconut in medium saucepan. Cook until mixture is very hot. Beat egg yolks, then blend in cornstarch and water. Add egg yolk mixture to milk mixture. Cook, stirring, until thickened, about 1 minute. Add butter and vanilla. Cool filling and pour into pastry shell. To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually add 1 tablespoon sugar for each egg white used and continue beating until stiff peaks form. Swirl meringue over filling, making sure it is sealed to edge of pie shell. Sprinkle with grated coconut. Bake at 400F until golden brown, about 10 minutes. Cool completely. Makes 6 to 8 servings Created by: The Willows, Honolulu (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: GUAVA CHIFFON PIE Categories: Pies, Desserts, Fruits, Hawaiian Yield: 6 servings MMMMM---------------------FLAKY PASTRY SHELL-------------------------- 1 c Flour 1/4 ts Salt 1/4 c Shortening 1/4 c Butter 2 tb -cold water MMMMM--------------------------FILLING------------------------------- 1 Envelope unflavored gelatin 1 tb Lemon juice 4 Eggs; separated 1 c Guava juice 3/4 c Sugar Few drops red food color 1/8 ts Cream of tartar Sweetened whipped cream Guava slices Combine flour and salt. Cut in shortening and butter until lumps are pea-size. Add water and stir until mixture is moistened. Press into ball and chill 45 minutes. Roll out on floured board with well-floured or stockinette-covered rolling pin. Carefully transfer pastry to 9-inch pie plate. Pierce all over with fork. Bake at 400F 15 minutes. Cool. Meanwhile, to make filling, soften gelatin in lemon juice. Set aside. Combine egg yolks, guava juice and 1/2 cup sugar. Add a few drops red food color. Cook and stir over medium heat until mixture thickens. Add gelatin mixture and stir until melted. Cool mixture until it reaches consistency of unbeaten egg whites. Beat egg whites and cream of tartar together until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold in gelatin mixture and pour into baked pastry shell. Chill. Top with sweetened whipped cream and garnish with guava slices. Makes 6 to 8 servings Created by: Coco Palms Resort, Kauai, Hawaii (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#: 20918 Date: 04-18-94 20:56 From: Karen Mintzias Read: Yes Replied: No To: Bret Paluch Mark: Subj: Hello ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: HONOLULU POTSTICKERS Categories: Chinese, Appetizers, Hawaiian Yield: 50 servings MMMMM-----------------------DUMPLING DOUGH---------------------------- 3 c Flour 3/4 c Warm water 1 Egg; beaten MMMMM--------------------------FILLING------------------------------- 3/4 lb Lean pork, ground 2 ts MSG (optional) 1 1/2 ts Salt 6 tb Soy sauce 6 tb Sesame oil 1 1/2 c Chopped green onions 2 1/2" pieces gingerroot -(or more), minced 2 1/2 c Chopped Chinese cabbage Oil To make dough, mix flour with water and egg. Stir to mix well and knead until soft dough is formed. Let stand 30 minutes before using. To make filling, mix pork with small amount of water to make paste. Add MSG, salt, soy sauce, sesame oil, green onions, gingerroot and cabbage. To make potstickers, roll dumpling dough into long roll about 1 inch in diameter and cut into 50 pieces. Flatten each piece with palm of hand and roll into thin, round pancake about 3 to 4 inches in diameter. Place about 2 tablespoons cabbage filling in center of each dough round. Fold over to form semicircle. Pinch edges together to form crimped edge. Heat large skillet until drop of water sizzles in it. Add 2 teaspoons oil and heat. Place batch of dumplings, without overlapping, in skillet. Cook over medium heat until bottoms are golden. Reduce heat and add 2/3 cup water. Cover and cook until water has evaporated. Drain any remaining liquid from pan. Place serving plate over pan and invert so dumplings are served fried side up. Repeat frying and steaming until all potstickers are cooked. Serve at once. Note: For miniature hors d'oeuvres, cut dough into 60 to 70 pieces to form 2- to 3-inch circles. Created by: Honolulu Mandarin, Honolulu. (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#: 20919 Date: 04-18-94 20:56 From: Karen Mintzias Read: Yes Replied: No To: Bret Paluch Mark: Subj: Hello ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ [CONTAINS 2 RECIPES] MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: MACADAMIA NUT CREAM PIE Categories: Pies, Desserts, Hawaiian Yield: 6 servings 1 1/3 c Milk 3/4 c Sugar Macadamia nuts -chopped and toasted 1 ds Salt 1 ts Vanilla 3 Eggs; separated 1 tb Cornstarch 1 (8-in.) baked pastry shell Whipped cream Combine 1 cup milk, 1/4 cup sugar, 1/4 cup nuts, salt and vanilla in top of double boiler. Place over boiling water and scald. Combine remaining 1/3 cup milk, egg yolks and cornstarch and add to hot milk mixture. Cook, stirring, until thickened. Remove from heat and cool slightly. Beat egg whites with remaining 1/2 cup sugar until stiff. Carefully fold into milk mixture and turn into pastry shell. When cool, top with whipped cream and sprinkle with additional chopped nuts, if desired. Makes 6 to 8 servings (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: PAO DOCE (SWEET BREAD) Categories: Hawaiian, Breads Yield: 4 servings 1 lb Potatoes; peeled Sugar 2 pk Dry yeast 1/8 ts Ground ginger 3/4 c Milk 2 ts Salt 6 Eggs 1/2 c Butter or margarine, -melted and cooled 8 c Flour Additional beaten egg -(optional) Boil potatoes in water to barely cover until tender. Drain, reserving 1/2 cup potato water. Mash potatoes to make 1 cup. Combine 3 tablespoons sugar, yeast and 1/2 cup lukewarm potato water and stir until dissolved. Blend in potatoes and ginger. Set aside to rise until doubled in bulk. Scald milk, add salt and cool to lukewarm. Beat eggs. Add 1 3/4 cups sugar gradually while continuing to beat. Stir in cooled butter. Combine yeast and egg mixtures. Blend thoroughly. Stir in 2 cups flour, add milk and beat until thoroughly blended. Add 2 more cups flour. Beat 5 minutes. Add remaining 4 cups flour gradually, kneading when dough becomes too stiff to beat. Turn out onto floured board and knead 10 minutes, adding only enough extra flour to prevent sticking. Place dough in greased bowl, turn to grease top, cover and let rise until doubled in bulk. Divide dough into 4 portions, shape into round loaves on greased baking sheets or place in greased loaf pans. Allow to rise until doubled in bulk. Brush loaves with additional beaten egg, if desired. Bake at 350F 20 minutes, then lower heat to 325F and bake about 20 minutes longer, or until brown. Makes 4 loaves (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#: 20920 Date: 04-18-94 20:57 From: Karen Mintzias Read: Yes Replied: No To: Bret Paluch Mark: Subj: Hello ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ [CONTAINS 2 RECIPES] MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: PAPAYA BREAD Categories: Hawaiian, Breads Yield: 16 servings 1 c Sugar 1/2 c Butter or margarine 2 Eggs 1 c Mashed ripe papaya 1/4 c Chopped walnuts 1/2 c Raisins 1 1/2 c Flour 1/4 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 ts Ground cinnamon 1/2 ts Ground allspice 1/2 ts Ground ginger Cream sugar with butter until light. Add eggs and beat until fluffy. Add papaya, nuts and raisins and mix. Sift flour with baking powder, soda, salt, cinnamon, allspice and ginger. Add to butter mixture. Pour batter into greased waxed-paper-lined 9- x 5-inch loaf pan. Bake at 325F about 1 hour 5 minutes. Or fill greased muffin pans 3/4 full and bake at 325F 25 minutes. Makes 1 loaf or 16 muffins Created by: Coco Palms, Kauai (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: PAPAYA-SEED DRESSING Categories: Sauces, Salads, Hawaiian Yield: 1 servings 1 c Sugar 1 ts Dry mustard 1 c Tarragon vinegar 1 ds MSG (optional) 1 tb Salt 1 c Oil 1 sm Onion; minced 3 tb Papaya seeds Place sugar, mustard, vinegar, MSG and salt in blender. Blend and gradually add oil and onion. When thoroughly blended, stir in papaya seeds. Makes 3 cups Created by: Sheraton Kauai Hotel, Hawaii (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#: 20921 Date: 04-18-94 20:57 From: Karen Mintzias Read: Yes Replied: No To: Bret Paluch Mark: Subj: Hello ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ [CONTAINS 2 RECIPES] MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: PINEAPPLE-MACADAMIA NUT BREAD Categories: Breads, Hawaiian Yield: 18 servings 4 Eggs 1 c Sugar 1/2 c Oil 3/4 c Pineapple juice 1/2 c Canned crushed pineapple, -(with juice) 1 tb Baking powder 3 c Flour 1/2 c Chopped macadamia nuts Combine eggs, sugar, oil, juice and pineapple. Mix well. Sift baking powder with flour and mix into pineapple mixture. Fold in nuts. Pour into greased waxed-paper-lined 9- x 5-inch loaf pan and bake at 350F about 50 minutes. Or fill greased muffin pans 3/4 full and bake 25 minutes. Makes 1 loaf or 18 muffins Created by: Coco Palms, Kauai, Hawaii (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: SALAD SURPRISE Categories: Salads, Hawaiian Yield: 6 servings 1 Pineapple - peeled, cored and diced 2 c Cherry tomatoes - cut in halves 2 md Avocados - peeled, seeded and diced 1 c Red wine vinegar 1 sm Garlic clove (optional) - mashed 1/2 c Oil Salt, pepper Lettce cups Combine pineapple, tomatoes and avocados in large bowl. Combine vinegar, garlic and oil and season to taste with salt and pepper. Pour dressing over pineapple mixture and toss to mix. Let stand, refrigerated, several hours. Drain and serve in lettuce cups. Created by: Mauna Kea Beach Hotel, Hawaii (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#: 20922 Date: 04-18-94 20:57 From: Karen Mintzias Read: Yes Replied: No To: Bret Paluch Mark: Subj: Hello ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shrimp Ono Nui Categories: Appetizers, Seafood, Hawaiian Yield: 8 servings 24 Raw jumbo shrimp; peeled 1/2 c Flour Salt 2 Eggs; beaten 1 1/2 c Shredded coconut Oil; for deep frying 1 c Bottled cocktail sauce 1/4 c Crushed pineapple This Hawaiian-style shrimp dish came from the Safari Steakhouse restaurant in the Sheraton Waikiki Hotel in Honolulu. The shrimp are heavily coated with shredded coconut before being deep-fried and served with a pineapple cocktail sauce. Ono nui means "very good" in Hawaiian and this dish definitely lives up to its name. DIRECTIONS: ==========- Roll the shrimp in flour seasoned with salt, then dip in the beaten egg. Roll the shrimp in the coconut, covering thoroughly. Deep-fry the shrimp in oil heated to about 350 degrees until browned and cooked through, about 3 to 4 minutes. Drain on paper towels. Mix the cocktail sauce with the crushed pineapple. Serve the shrimp with the sauce on the side. Source: Best Recipes from the Los Angeles Times ISBN: 0-8109-1237-6 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#: 20960 Date: 04-18-94 14:26 From: Dale Shipp Read: Yes Replied: No To: Vivian Worthington Mark: Subj: Home Ec Class CR2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 15 Apr 94 10:19:00, Vivian Worthington <=- -=> spoke to Pat Stockett about Hard Boiled Eggs <=- VW> I rarley have problems peeling hard boiled eggs reguardless of their VW> age. I had salt to cold water, add the eggs and start cooking. As VW> soon as it comes to a boil I take them off the burner and let them sit VW> in the water for a while. Usually until they're cool enough to touch. VW> I have heard that you break the shell and use a teaspoon to peel. I've VW> tried this but it seems to go faster just using my hands. I've been VW> doing this since 8th grade Home Ec. See I did learn SOMETHING in VW> school! Gail Speaking: Thinking back I have always said the only thing that I learned in home ec was not to have every thing on the plate the same color. And maybe how to boil water. That was not one of my most favorite classes. Just for kicks I went and found my home ec book (Food Preparation Meal Serving and Housewifery) Would you believe that one of the methods that book suggests to hard boil eggs is in the top of a double boiler? "Eggs may be hard cooked by placing in water in the upper part of the double boiler. Do not cover, but water in the lower part may boil. Cook for 30 minutes" Don't remember that class, must have slept though it. Here are some recipes from that book: Certainly don't remember baking these, but probably did. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Old Bran Muffins Categories: Muffins Yield: 1 recipe 1/2 c Flour 1/2 ts Baking soda 1/4 ts Salt 1 c Bran 1/2 c Milk 2 1/2 tb Molasses 1 Egg Mix flour, soda, salt; add bran, molasses and milk. Beat egg well, add to mixture. Pour into buttered muffin pans bake in moderate oven (325 degrees) about 40 mins. Old Home Ec Class Book Recipe == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Old Cornmeal Muffins Categories: Muffins Yield: 1 recipe 1 5/8 c Flour 4 ts Baking powder 2 tb Sugar 1/2 ts Salt 3/4 c Cornmeal 1 Egg 1 c Milk 3 tb Melted fat General directions for mixing and baking: Measure all ingredients. Prepare pans using greasy or oil. Light oven and set regulator at 425. Combine dry ingredients, sifting into bowl. Beat egg until frothy. Add milk to egg. Measure fat, add to egg and milk mixture. Immediately add wet to dry ingredients, all at one time. Stir fast until all dry ingredients are dampened - no longer than 20 strokes. Pour at once into muffin pans. Bake in hot oven (425) about 20 minutes. Note: Too much stirring will spoil muffins. The mixture will look lumpy, but will come out a better texture than if over beaten, when muffin will be full of large holes and batter rises to peaks. Old Home Ec Class Book Recipe == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM ... Shipwrecked on Hesperus in Maryland. 11:43:33 18 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20839 Date: 04-14-94 22:52 From: Lorna Price Read: Yes Replied: No To: Ian May Mark: Subj: Re: Introduction ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Ian, >My wife gave birth to our third child last week, so at the moment Many congratulations!!!! A boy or a girl? What weight? And are they both OK? >been to cook well-balanced, varied, nutritious meals, and try and >spend less at the supermarket too! Ever been to Aldi? It's a depressing but cheap experience. I went for the first time last week and came back with about a quarter of the stuff I wanted. How are you getting on with MM? I am dying to try it on a portable we've been given so I can have the whole thing in the kitchen rather than the attic (to save running up 3 flights of stairs). Bloomin' machine won't recognise the floppy drive though. Ah well, best go and carry on typing in these Indian recipes. I will post them in here one day. Honest. Meanwhile: MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Victoriana Diable Categories: Meats, Snacks Yield: 2 servings 10 oz Cooked meat or poultry 2 ts Soft brown sugar 1 tb Olive oil 1 ts Worcestershire sauce 2 Finely chopped onions 1 ts Chopped capers 1 Crushed clove garlic 1 Bay leaf 1 tb Plain flour Salt and black pepper 1 tb Dijon mustard 4 tb Browned breadcrumbs 1 tb White wine vinegar 2 oz Unsalted melted butter 1 pt Beef stock Heat the oil over medium heat, and cook the onions ang garlic until golden brown. Blend in the flour. Add mustard and vinegar and gradually stir in the stock. Bring this sauce to the boil and stir until thick and smooth. Add the sugar, Worcestershire sauce, caprs and bay leaf and season with salt and pepper. Simmer for 5 - 10 minutes, stirring constantly. Put the sliced meat in a lightly buttered ovenproof dish. Pour over the sauce, sprinkle with the breadcrumbs and pour the melted butter over. Bake in the centre of a pre-heated oven (mark 5) for about 20 minute or until golden brown. Serve hot with buttered rice. Note: Devilled sauces were popular in Victorian days. The sauce adds a different taste to left-over meat. MMMMM Lorna -!- Via Silver Xpress V2.28 ! Origin: Silver Xpress Mail System (2:250/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20791 Date: 04-16-94 17:23 From: Marlon Bagley Read: Yes Replied: No To: All Mark: Subj: JELLO SALAD THANKS/1 CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ To all who sent me Jello Salad recipes...many thanks. This recipe is from an old cookbook of my mothers...I love old cook-books and old unusual recipes. I hope you enjoy these...I haven't tried them, just trying to get all of mine together and into Meal-Master. There was not serving quantities so I just entered 1. ***Marlon*** ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: COCKTAIL SAUCE Categories: Sauces Yield: 1 servings 1/2 c Catsup or Chili sauce 3 tb Lemon juice Few drops of Tabasco 1/4 ts Salt 1/2 c Celery, finely chopped 2 ts Worcestershire sauce Horseradish to taste Mix all ingredients together and keep in screw-top jar. Purefoy Hotel Cookbook by Eva B. Purefoy 1941.....Talladega, AL ¼Y À­¸@P3ÀPè„ÃU‹ìWV‹: ‹w‹‹^ƒ ----- ... RAM = Rarely Adequate Memory ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20792 Date: 04-16-94 17:13 From: Marlon Bagley Read: Yes Replied: No To: All Mark: Subj: JELLO SALAD THANKS/2 CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ To all who sent me Jello Salad recipes...many thanks. This recipe is from an old cookbook of my mothers...I love old cook-books and old unusual recipes. I hope you enjoy these...I haven't tried them, just trying to get all of mine together and into Meal-Master. There were not serving quantities listed so I put 1. ***Marlon*** ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: A GRAND SALAD DRESSING Categories: Salad dress Yield: 1 servings 2 tb Vinegar or lemon juice 2 tb Oil 2 tb Light cream 2 tb Durkee's dressing 1 Egg yolk Pepper & salt to taste 1/2 ts Dry mustard Heat in a double boiler until it starts to thicken. Purefoy Hotel Cook Book by Eva B. Purefoy 1941....Talladega, AL ¼Y À­¸@P3ÀPè„ÃU‹ìWV‹: ‹w‹‹^ƒ ----- ... A clean desk is a sign of a cluttered desk drawer. ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20793 Date: 04-16-94 17:15 From: Marlon Bagley Read: Yes Replied: No To: All Mark: Subj: JELLO SALAD THANKS/3 CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ To all who sent me Jello Salad recipes...many thanks. This recipe is from an old cookbook of my mothers...I love old cook-books and old unusual recipes. I hope you enjoy these...I haven't tried them, just trying to get all of mine together and into Meal-Master. There were not serving size listed, so I added 1. ***Marlon*** ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: HOUSE HOLD HINTS Categories: Non-edible Yield: 1 servings MARKS ON FURNITURE...The white marks made by liquids on varnished surfaces can often be removed if rubbed at once with a cut lemon or a little vinegar. Then rinse off with clear water and polish dry. Marks made by bumps on dark polished furniture may be covered with iodine and then polishing. BROKEN GLASSWARE...Melted alum is better than glue for mending glassware. It holds and does not show. (Probably not for todays dishwashers, but interesting still). LOOSE CASTERS...When casters on furniture drop out too often - remove tham, pour melted was in the holes and insert the casters before the wax hardens. After it has set the casters will not fall out again. TO CLEAN SILVER...Always place in hot suds immediately after use. Then dry with a soft cloth. If it does become tarnished, cover with sour milk for half an hour, then wash and dry. TO KEEP LEATHER SOFT...Leather in shoes, traveling bags, furniture, etc., may be kept soft by rubbing briskley with castor oil. If soup is too salty, add a few slices of raw potato and cook a few minutes longer. Use hot milk to mash or cream potatoes. They will be much lighter. Cloves on pantry shelves will exterminate ants. Put your brooms in boiling salt water once a week and it will cleanse, toughen and preserve them. Purefoy Hotel Cook Book by Eva B. Purefoy 1941...Talladega, AL ¼Y À­¸@P3ÀPè„ÃU‹ìWV‹: ‹w‹‹^ƒ ----- ... DOS never says "EXCELLENT command or filename"... ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20794 Date: 04-16-94 17:18 From: Marlon Bagley Read: Yes Replied: No To: All Mark: Subj: JELLO SALAD THANKS/4 CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ To all who sent me Jello Salad recipes...many thanks. This recipe is from an old cookbook of my mothers...I love old cook-books and old unusual recipes. I hope you enjoy these...I haven't tried them, just trying to get all of mine together and into Meal-Master. No serving size was given, so I just used 1. ***Marlon*** ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: TOMATO JUICE COCKTAIL Categories: Beverages Yield: 1 servings 2 c Tomatoes - raw or canned 1/2 c Water Celery tops 1/2 ts Salt 1/8 ts Pepper 1 1/2 ts Sugar 3 Cloves 5 dr Tabasco sauce 1/8 ts Worcestershire sauce 1 ts Lemon juice Combine all ingredients except the lemon juice and boil slowly for twenty minutes. Press through a sieve, forcing through as much pulp as possible. Add lemon juice and chill throughly. Serve very cold. This may be kept in a screw-top jar in the cabinet of your refrigerator for several days. Purefoy Hotel Cook Book, by Eva B. Purefoy 1941...Talladega, AL ¼Y À­¸@P3ÀPè„ÃU‹ìWV‹: ‹w‹‹^ƒ ----- ... File not found, I'll load something *I* think is interesting. ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20795 Date: 04-16-94 17:21 From: Marlon Bagley Read: Yes Replied: No To: All Mark: Subj: JELLO SALAD THANKS/5 CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ To all who sent me Jello Salad recipes...many thanks. This recipe is from an old cookbook of my mothers...I love old cook-books and old unusual recipes. I hope you enjoy these...I haven't tried them, just trying to get all of mine together and into Meal-Master. No serving sizes were given, so I used 1. ***Marlon*** ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: SHERRY WINE Categories: Beverages Yield: 1 servings Stone Crock 3 ga Water, luke warm 6 pk Raisins, seeded 2 Cakes yeast, dissolved in Pint of luke warm water 5 lb Sugar 1/2 lb Almonds (blanched&ground) 2 lb Sugar Combine ingredients in stone crock. Let stand 15 days, stirring every other days. Add 2 more pounds sugar. Let stand 5 more days and stir every day. On 20th day put through filter paper and bottle. In 3 months it will be ready. Purefoy Hotel Cook Book by Eva B. Purefoy 1941....Talladega, AL ¼Y À­¸@P3ÀPè„ÃU‹ìWV‹: ‹w‹‹^ƒ ----- ... CAUTION: Computer Store Ahead - Hide Credit Cards! ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20932 Date: 04-16-94 06:14 From: Pat Stockett Read: Yes Replied: No To: Megan Abshire Mark: Subj: More Dim Sum CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Steamed Shrimp Dumplings with Sesame Oyster Sauce Keywords: Chinese, dumplings, seafood, sauce, shrimp, turkey, ground 8 ounces raw shrimp, peeled and deveined (about 16 large shrimp) 8 ounces ground turkey 2 green onions, finely minced 1 large stalk celery, finely chopped (about 1 cup) 1 Tbl rice wine or dry sherry 1 Tbl low-sodium soy sauce 1 tsp Oriental sesame oil 1/4 tsp white pepper 1/4 tsp salt 1/4 tsp sugar 1 pkge medium wonton wrappers (about 10 ounces) 3 lettuce leaves (for lining steamer) Boiling water SESAME OYSTER SAUCE 1/3 cup oyster sauce 1 Tbl Oriental sasame oil 2 Tbl rice wine or dry sherry 1 green onion, minced 1 Tbl water For the Sesame Oyster Sauce; Mix all of the ingredients. Allow the flavors to blend for at least 5 minutes before serving. Makes 5 servings. Can be doubled. Coarsely chop the shrimp until they are smaller than peas. Combine them in a mixing bowl with the ground turkey, green onions, celery, rice wine, soy sauce, sesame oil, sugar, salt and pepper. Mix well and set aside. Lay the wonton wrappers out on a work surface. Use a pastry brush to lightly moisten each wrapper with water. Place a teaspoon of the shrimp filling in the center of each wrapper. Pinch the edges together like a pouch, leaving a little of the filling exposed. Pinch again so that all of the edges are sealed. Continue until all the wonton skins and filling are used. If using a metal vegetable steamer, line it with the lettuce leaves. (Bamboo steamers do not need to be lined.) Arrange the dumplings in the steamer, but do not allow them to touch or they will stick together. Fill the bottom of the steamer with boiling water. Steam the dumplings over boiling water for 20 to 25 minutes until the skins are soft and the filling is firm to the touch. Remove the dumplings from the steamer and allow to cool for a few minutes before serving. Serve with Sesame Oyster Sauce or commercial plum sauce for dipping. These dumplings can be frozen after they are stuffed, or made a day in advance and refrigerated until ready for steaming. Makes 54 dumplings, or nine 6-dumpling portions. Nutrients per Portion (without sauce): 131 Calories, 5.5 g Fat, 6.9 g Carbohydrate, 99 mg Cholesterol, 255 mg Sodium. [THE BALTIMORE SUN; January 16, 1991] NOTE: I prefer to use more shrimp and less turkey. Posted by Fred Peters. -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#: 20893 Date: 04-14-94 06:46 From: Pat Stockett Read: Yes Replied: No To: Jody Sasse Mark: Subj: Orange Biscuit CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Jody! JS>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 That happens sometimes. :-) >Title: Louisiana Pralines I've been wanting to try making these for some time. Thank you. I have a worlds fair cookbook that sounds much like the one your getting this one from. I don't understand the part in this recipe about the loaf of sugar dipped in orange juice. I wonder if they mean the little sugar cubes. -Pat -Begin Recipe Export- Title: Orange Biscuit Keywords: biscuit 2 cups flour 1 Tbsp. sugar 1/2 tsp. salt 4 tsp. Royal baking powder 3 Tbsp. shortening 3/4 cup milk Sift dry ingredients: add shortening and mix in with fork. Add liquid slowly to make soft dough. Turn out on floured board; roll or pat to one-half inch thick. Cut out with small biscuit cutter and put on greased pan. Press gently into center of each biscuit a loaf of sugar which has been dipped well in orange juice. Grate a little orange rind on each and bake in hot oven at 475 F. about fifteen minutes. Makes 15 biscuits. From: Any One Can Bake 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#: 20829 Date: 04-18-94 17:16 From: Debbie Carlson Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potatoes *CR* 1/8 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CB> I really enjoy eating potato's (guess I am just a spud). Hey CB> anybody out there got a new potato recipe? If so I would like to CB> hear any ideas that you have. I'm a potato fiend myself! I'm sending you 8 recipes, most of which are on my "try" list but haven't actually been tested yet. If you try any of them, let me know what you think. And, if you have any favorites, please post away! -Begin Recipe Export- QuikBook version 0.96 Beta A Title: POTATO AND BACON PIE Keywords: POTATOES, PIES, MAIN DISH, EGGS Amount Measure Ingredient -- Preparation Method -+------ ------------ -------------------------------- 1 Lb Bacon -- chopped 1 Onion -- chopped 8 Lg Eggs -- beaten 1 Lb Potatoes -- peeled and grated 2 3/4 C Cheddar Cheese -- grated 1/2 Tsp Black pepper Preheat oven to 350 degrees.Grease a 9 x 13" glass baking dish. Cook bacon and onion until bacon is crisp.Drain well.Combine eggs with potatoes and cheese.Mix in bacon.Pour,evenly,into baking dish.Bake about 45 minutes or until center is set.Serves 6 to 8. Posted by: Olivia Casasnovas (VPRJ01A) - Prodigy Reposted by: Debbie Carlson - Cooking -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20830 Date: 04-18-94 17:19 From: Debbie Carlson Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potatoes *CR* 2/8 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QuikBook version 0.96 Beta A Title: MASHED POTATOES AND SCALLION DRESSING Keywords: POTATOES, SIDE DISHES, DRESSINGS Amount Measure Ingredient -- Preparation Method -+------ ------------ -------------------------------- 6 Lg Potato -- peeled 3 Tbsp Butter 1 Tbsp Heavy Cream 1 Tbsp Salt 1 1/2 Tsp Pepper -- freshly ground 1 Bunch Scallion -- chopped Boil the potatoes in cold water to cover until they are soft, 30 minutes. Put the potatoes through a potato ricer or mash them. Add the butter, cream, salt and pepper and mix well. Stir in the scallions. NOTES : Makes 4 cups; enough for 9-10 pound turkey. Posted by: Olivia Casasnovas (VPRJ01A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20831 Date: 04-18-94 17:19 From: Debbie Carlson Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potatoes *CR* 3/8 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QuikBook version 0.96 Beta A Title: HOLIDAY MASHED POTATOES Keywords: POTATOES, HOLIDAYS, SIDE DISH "I got this recipe off this bbs 2 years ago and it has become a favorite at our holiday table. Since I didn't see it here this year, allow me to share it with those who haven't seen it." - Jeane Wann 3 lbs. (about 12 med.) potatoes, peeled, cooked & HOT 1 8 oz. pkg. cream cheese (room temp.) 1/4 cup butter or margarine 1/2 cup sour cream 1/2 cup milk 2 eggs, lightly beaten 1 teaspoon salt dash pepper In large mixer bowl mash hot potatoes. When all lumps are gone, add cream cheese in small pieces and then the butter.beat well until cheese and butter are both melted and completely mixed. mix in the sour cream. to the milk add the eggs. Add to the potato mixture along with the salt and pepper. Beat well until light and fluffy. POTATOES WILL BE SOUPY AT THIS POINT. Place in a greased 9" round casserole and refrigerate several hours or overnight. Bake in 350 degree oven for 45 minutes until lightly browned on top. Serves 8-12. Posted by: Jeane Wann (HKXR02B) - Prodigy Reposted by: Debbie Carlson - Cooking Echo -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20832 Date: 04-18-94 17:20 From: Debbie Carlson Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potatoes *CR* 4/8 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QuikBook version 0.96 Beta A Title: NACHO CHEESE POTATO SLICES Keywords: MEXICAN, POTATOES, APPETIZERS 4-6 medium potatoes, peeled, and sliced 1 large onion, chopped 1 green pepper, chopped 1 bunch green onions, chopped 1 cup barbecue sauce 1 cup water 1 tsp garlic powder 1 tsp parsley flakes 4 tbsp taco seasoning 1/4 tsp black pepper 2 cups grated cheese (cheddar, mozarella, or combination of) Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so. (Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit. Origin: Adaptation from another recipe Shared by: Sharon Stevens - Home Cooking Reposted by: Debbie Carlson - Cooking Echo -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20833 Date: 04-18-94 17:21 From: Debbie Carlson Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potatoes *CR* 5/8 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QuikBook version 0.96 Beta A Title: NORWEGIAN PARSLEY POTATOES Keywords: POTATOES, SIDE DISH, TASTE OF HOME "I love to use parsley in many dishes, and it suits the fresh taste of small red potatoes well. Eventhough they're easy to prepare, they look fancy and go great with baked ham." - Eunice Stoen 2 lbs. small red new potatoes 1/2 cup butter or margarine 1/4 cup chopped fresh parsley 1/4 tsp. dried marjoram Cook potatoes in boiling water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter; add parsley and marjoram. add the potaotes and stir gently until coated and heated through. Serves: 6-8 From: "Taste of Home" Magazine Reposted by: Debbie Carlson - Cooking Echo -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20834 Date: 04-18-94 17:21 From: Debbie Carlson Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potatoes *CR* 6/8 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QuikBook version 0.96 Beta A Title: BAKED CHEESE STUFFED POTATOES Keywords: POTATOES, SIDE DISH, CHEESE 4 large potatoes 2 tbsp. hot heavy cream 3 tbsp. grated cheddar 2 1/2 tbsp. butter 1 well beaten eggs 1/2 tsp. salt Scrub and dry potatoes, then bake 45 min. at 425 degrees. Cut off tops lengthwise and scoop out middles. Mash with the salt, butter, cheese, cream and egg. Beat until fluffy and replace in shells. Bursh tops with more melted butter. Return to oven and bake 10 min. longer, until the tops are delicately browned. Serves 4 Posted by: Kay Burger (XWSF96A) - Prodigy Reposted by: Debbie Carlson - Cooking Echo -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20835 Date: 04-18-94 17:22 From: Debbie Carlson Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potatoes *CR* 7/8 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Cheryl, this is my FAVORITE potato salad recipe! - Debbie Carlson -Begin Recipe Export- QuikBook version 0.96 Beta A Title: LINDA'S POTATO SALAD Keywords: SALADS, POTATOES, SIDE DISH, BBQ 1/2 cup sugar 1 Tbsp. cornstarch 1 tsp. dry mustard 1/2 tsp. salt 3/4 cup water 1/4 cup cider vinegar 2 eggs, slightly beaten ****************************************************************************** 1 cup mayonnaise ****************************************************************************** 6 cup potatoes (about 6 large Russets) 7 eggs, hard cooked 1/4 cup onions, shredded with juice 1/4 cup parsley, chopped fine 1 1/2 tsp. salt 1/2 tsp. pepper 1 cup celery, chopped Boil potatoes in jackets until cooked, approximately 45-60 minutes. Cool. Peel potatoes and cut in 1/2" cubes (never larger). For the dressing, combine the first 7 ingredients in a small saucepan. Cook on medium, stirring occasionally, until thick and bubbly. Remove from heat. Cover surface with plastic wrap (push it right down into the pan onto the top of the mixture); cool. Once cooled, stir in mayonnaise (DO NOT SUBSTITUTE SALAD DRESSING FOR REAL MAYONNAISE - BEST FOODS IS BEST!) For the salad, in a large bowl, add the cubed potatoes, 5 of the hard cooked eggs (chopped first), onions, parsley, salt, pepper and celery. Toss carefully. Add the dressing and stir until well mixed. Pour into a serving bowl or container and garnish with remaining hard cooked eggs (sliced) and sprinkle with paprika if desired. Can serve immediately but it is better when chilled first. May be prepared a day in advance. Keep covered and refrigerated until ready to serve. From: Linda Rehberg, courtesy, Debbie Carlson - Cooking Echo Serves: 8-10 -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20836 Date: 04-18-94 17:23 From: Debbie Carlson Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potatoes *CR* 8/8 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Cheryl, this is my alltime favorite potato recipe, high in fat but oh so good! Even better reheated the next day! - Debbie Carlson -Begin Recipe Export- QuikBook version 0.96 Beta A Title: POTATOES AU GRATIN Keywords: CASSEROLES, POTATOES, SIDE DISH, MOM 5 large potatoes, peeled and sliced into medium thin slices 2 onions, peeled and chopped 4 Tbsp. butter 3 Tbsp. flour 2 tsp. salt 1 tsp. pepper 2 cups milk 1 1/2 - 2 lbs. cheddar cheese, cubed or sliced* In a medium saucepan, melt butter and add flour, salt and pepper. Pour in the milk and stir frequently till thickened. Set aside. Lightly butter a LARGE casserole (3 1/2 to 5 qt.). Preheat oven to 350 degrees. Layer one quarter of the sliced potatoes, 1/4 of the onion, 1/4 of the cheese and sprinkle with salt and pepper. Repeat the next layer. Then, on top of the second layer, pour half the white sauce over (be a little reserved cuz you want the majority of the white sauce on top of the finished casserole). Then, again, repeat the next layer with potatoes, cheese, onion, salt and pepper. Repeat the final layer with same. Pour the remaining white sauce over the top, making sure you cover all. Sprinkle the final product with salt and pepper. Cover and bake 1 hour at 350 degrees. Then, remove the cover and bake for another hour. Don't worry if it gets a little dark on top. Note: To reheat, spoon out amount you want and put in a microwaveable bowl. Add a little milk and blend. Zap in the microwave until warm, stirring occasionally as needed. Originally from: Dulcinea Ertz, Debbie's mom Posted by: Debbie Carlson - Cooking Echo -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20828 Date: 04-17-94 21:37 From: Robb Dabbs Read: Yes Replied: No To: Ronda Eikenberry Mark: Subj: Repost.....16 recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ RE>RD> Title: Robb's Bread and Butter Pickles RE>RD> Place jar lids in simmering water for at least 5 minutes. Pack RE>RD> pickles tightly in jars, pressing down with wooden spoon. Cover RE>RD> with hot pickling solution to within 1/4" of jar rim. Cap jars RE>RD> with lids and RE>RD>(Continued next message...) RE>I never saw the other part of this fposting.....could you pllease RE>repost it again??? Ronda, I'm sorry you didn't see the rest. CMPQwk split my posting of 16 recipes into 7 (I think) messages. Following is a listing of those recipes, followed by the recipes. There should be *7* *consecutive* *messages* . Let me know if you have trouble finding them. Hope you enjoy some more of them..... Robb 1 Title: Robb's Apple Pie in a Bag 2 Title: Robb's Bread and Butter Pickles 3 Title: Robb's Chocolate Dream Brownies 4 Title: Robb's Cinnamon Chicken 5 Title: Robb's Yellow Cake with Caramel Icing 6 Title: Robb's Flaky Pie Pastry 7 Title: Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry 8 Title: Robb's Mississippi Cornbread 9 Title: Robb's Old Fashioned Raisin Pie 10 Title: Robb's Pit-Style Pork Roast 11 Title: Robb's Raisin Sauce for Ham 12 Title: Robb's Red Potato and Green Bean Salad 13 Title: Robb's Southern Coleslaw 14 Title: Robb's Special Day Waffles 15 Title: Robb's Sun City Special 16 Title: Robb's Tropical Lime Cake Recipes Follow::::::::::::::::::::::: MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Robb's Apple Pie in a Bag Categories: Pies, Desserts, Fruits, Robb's Yield: 6 servings MMMMM------------------------PIE FILLING----------------------------- 5 Apples, peeled and sliced 1/2 c Granulated sugar 3 tb All-purpose flour 1/2 ts Cinnamon 1 tb Lemon juice MMMMM-----------------------CRUMB TOPPING---------------------------- 1 c Light brown sugar 1/2 c All-purpose flour 1/8 lb (1/4 stick) butter MMMMM-----------------------MISCELLANEOUS---------------------------- 1 Unbaked 9-inch pie crust 1 Large brown grocery bag Combine granulated sugar, flour, and cinnamon. Coat sliced apples with sugar mixture. Put mixture in unbaked pie crust and sprinkle with lemon juice. Combine brown sugar and flour and cut butter into mixture until crumbly. Sprinkle over top of apples. Place pie pan in large grocery bag. Fold over front and pin shut. Bake 1 to 1-1/4 hours at 400 degrees F. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Robb's Bread and Butter Pickles Categories: Pickles, Relishes, Robb's Yield: 1 servings MMMMM-----------------------PICKLE MIXTURE---------------------------- 4 qt Sliced cucumbers* 8 Small onions, sliced** 1 c Pickling salt Water to cover 4 qt Ice, cracked MMMMM---------------------PICKLING SOLUTION-------------------------- 3 c Light brown sugar 3 c Cider vinegar 1 c Water 1 tb Mustard seed 1 tb Celery seed 3 tb Mixed Pickling Spices 1 ts Tumeric 1/2 ts Ground cloves MMMMM-------------------------DIRECTIONS------------------------------ * Cucumbers should be unwaxed, about 4-5 inches long, sliced 1/8" thick. ** Onions should be as big around as the cucumbers, sliced 1/8" (Continued next message...) -!- * CmpQwk 1.40f #578 * Help! I'd dial 911 but can't find the eleven on the dial. -!- FidoPCB v1.5 beta-'j' ! Origin: PC-OHIO - Best BBS in America 1-216-381-3320 (1:157/200) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20837 Date: 04-17-94 11:50 From: Jack Crawford Read: Yes Replied: No To: All Mark: Subj: Revenge Cookie Recipe ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ This message was from TERRY BOWDEN to BRUCE KINGSBURY, originally in conference ]K12_BUS_E and was forwarded to you by JACK CRAWFORD. ------------------------- Bruce Kingsbury wrote these words in a message to All: BK> .. expense, they piss a lot of people off. If this trend BK> accelerates, then someone here will start to compile and BK> distribute a blacklist of the companies responsible, and BK> those companies are going to learn damn fast or go broke! Bruce - an example of the power of this medium to counteract commercial hijackers.... From justin!aol.com!afcleni Sat Mar 26 14:15:09 1994 X-Mailer: America Online Mailer Sender: "afcleni" Message-Id: <9403261557.tn147464@aol.com> I'm passing this recipe along from another list I'm on... power to the cookie people-- chris707@aol.com Originally From: Shawn Considine Great Cookie Recipe Boondoggle My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because our family are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and they said with a small frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With a cute smile, she said, "Yes." I asked how much, and she responded, "Two fifty." I said with approval, just add it to my tab. Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00." Boy, was I upset!! I called Neiman's Accounting Dept. and told them the waitress said it was "two fifty," and I did not realize she meant $250.00 for a cookie recipe. I asked them to take back the recipe and reduce my bill and they said they were sorry, but because all the recipes were this expensive so not just everyone could duplicate any of our bakery recipes....the bill would stand. I waited, thinking of how I could get even or even try and get any of my money back. I just said, "Okay, you folks got my $250.00 and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every cookie lover will have a $250.00 cookie recipe from Neiman-Marcus for nothing. She replied, "I wish you wouldn't do this." I said, "I'm sorry but this is the only way I feel I could get even," and I will. So, here it is, and please pass it to someone else or run a few copies....I paid for it; now you can have it for free. (Recipe may be halved.): 2 cups butter 4 cups flower 2 tsp. soda 2 cups sugar 5 cups blended oatmeal** 24 oz. chocolate chips 2 cups brown sugar 1 tsp. salt 1 8 oz. Hershey Bar (grated) 4 eggs 2 tsp. baking powder 3 cups chopped nuts 2 tsp. vanilla (your choice) Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. ** measure oatmeal and blend in a blender to a fine powder. Have fun!!! This is not a joke --- this is a true story.. That's it. Please, pass it along to everyone you know, single people, mailing lists, etc..... ============================================================================= Have fun with the cookies :-)) Rudolf Lengemann -!- FreeMail 1.09 ! Origin: W-FL Teacher Resource Cntr BBS [Stanley,NY,USA] (1:260/620) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20915 Date: 04-18-94 20:42 From: Karen Mintzias Read: Yes Replied: No To: Marge Clark Mark: Subj: RICE PUDDING ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On Apr 16, 1994, Marge Clark wrote to Karen Mintzias: RB> Title: King's Arms Tavern Raisin Rice Pudding MC> Karen, given the rave review this one got, could you send it MC> thru again, please? I love rice pudding... ;-) Sure thing.... MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: King's Arms Tavern Raisin Rice Pudding Categories: Desserts 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 MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20910 Date: 04-18-94 19:15 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L PETITS FOURS ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Petits Fours Categories: Dessert, Cake, Sthrn/livng Yield: 18 to 32 2 c Sugar 1 c Shortening 3 c Flour, all-purpose 2 ts Baking powder 1/4 ts Salt 1 c Ice water 1 1/2 ts Imitation butter flavoring 1 ts Vanilla extract; or almond 6 Egg whites 1 Egg white 1 tb Powdered sugar MMMMM---------------------------ICING-------------------------------- 1/2 c Water; plus 3 tb Water 7 c Powdered sugar; sifted 3 tb Light corn syrup 1 ts Vanilla extract; or almond MMMMM-----------------CREAMY DECORATOR FROSTING---------------------- 1 lb Powdered sugar 3/4 c Shortening 1/4 c Water 1/2 ts Salt 1 ts Vanilla extract; or almond 2 dr Food coloring; to 3 drops Combine sugar and shortening in a large mixing bowl, creaming until light and fluffy. Sift dry ingredients together; add to creamed mixture altenately with ice water, mixing well after each addition. Add flavorings, and mix well. Beat 6 egg whites in a large mixing bowl until soft peaks form; fold into creamed mixture. Pour batter into 2 greased and floured 8 inch square pans. Bake at 325 degrees for 40 minutes or until cake tests done. Cool in pan 10 minutes; remove from pans, and allow to cool on wire racks. Wrap cake tightly in foil; freeze for several hours or until firm. Remove cake form foil and carefully trim crust from all surfaces, making sure top of cake is flat. Cut each layer into 16 squares, or cut circles using a 2 inch cookie cutter. Beat 1 egg white until frothy and slightly thickened; add powdered sugar, mixing well. Brush egg white mixture lightly over top of each cake. Allow egg white glaze to dry. Place cakes 2 inches apart on a wire rack; place rack in a large shallow pan. Quickly pour warm icing over cakes, completely covering top and sides. Spoon up all icing that drips through rack, and reheat to 110 degrees; add a small amount of water, if necessary, to maintain original consistency. Continue pouring and reheating until all cakes are iced. Allow icing to dry. Place each cake on a cutting board; using a sharp knife, trim any surplus icing from bottom edge of each. Decorate the petits fours as desired using a decorating cone and Creamy Decorator Frosting. Yield: 18 round or 32 square petits fours. Icing: Combine all ingredients in a medium saucepan; cook over low heat, stirring constantly, until icing reaches 110 degrees. Quickly pour warm icing over cakes as directed. Yield: enough icing for 32 petits fours. Creamy Decorator Frosting: Combine sugar and shortening in a small mixing bowl; beat at low speed until smooth. Add water slowly, beating constantly. Add salt and vanilla and mix well. Divide frosting into separate portions for each color that will be used; tint each with desired color. Frosting will keep in airtight container in refrigerator for up to 1 week. Yield: about 2-1/2 cups frosting. SOURCE: Southern Living Magazine, September, 1979. Typed for you by Nancy Coleman. MMMMM * OLX 2.1 TD * Ok! I'm weird, but I'm saving up to become eccentric. -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20911 Date: 04-18-94 19:16 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L PRESERVES ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Strawberry Preserves Categories: Can/preserv, Jelly, Fruit, Sthrn/livng Yield: 3 pints 4 c Strawberries 5 c Sugar 1 tb Vinegar, cider Put all ingredients in a large kettle; stir to dissolve sugar. Put on to cook; let boil hard for 14 minutes, watching carefully and stirring frequently. When time is up, remove form heat and skim. Pour into shallow pans, and allow to cool several hours or overnight. Put in glasses or jars, add parafin, and seal. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM * OLX 2.1 TD * Anything not nailed down is a cat toy. -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20908 Date: 04-18-94 19:14 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L RAISINS 1/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Orange-Raisin Carrots Categories: Side dish, Vegetable, Sthrn/livng Yield: 4 servings 1 lb Carrots; peeled and sliced 3/4 c Water 1/2 ts Salt 2 tb Cornstarch 1 c Orange juice 1/2 c Raisins 1 tb Sugar Combine carrots, wate, and salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 6 to 8 minutes or until coarrots are crisp-tender. Dissolve cornstarch in orange juice; stir into carrot mixture. Stir in raisins and sugar. Cook over medium heat, stirring constantly, until smooth and thickened. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Curried Apple-Raisin Salad Categories: Salad, Fruit, Sthrn/livng Yield: 6 servings 2 Apples; cored and cubed 1 c Celery; chopped 1/2 c Raisins 1/2 c Walnuts; coarsely chopped 1/4 c Mayonnaise 1/4 c Sour cream 1 tb Lemon juice 1 ts Salt 1/4 ts Curry powder; to 1/2 ts. Lettuce leaves Apple wedges; opt. Combine apple, celery, raisins, and walnuts; toss lightly to mix. combine mayonnaise, sour cream, lemon juice, salt, and curry powder, mixing well. Pour the sauce mixture over apple mixture; stir gently, coating apples thoroughly. Serve in a lettuce-lined bowl; garnish with apple wedges, if desired. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM >>> Continued to next message * OLX 2.1 TD * In every healthy adult there is a child who wants to play -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20909 Date: 04-18-94 19:14 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L RAISINS 2/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Raisin Cake Categories: Dessert, Cake, Sthrn/livng Yield: 1 cake 1 pk Raisins; 15 oz. 2 c Sugar 1 c Butter 2 c Boiling water 2 tb Soda 1/4 c Warm water 2 Egg; slightly beaten 4 1/2 c Flour, all-purpose 1/2 ts Baking powder 1 ts Allspice 2 ts Cinnamon 1 ts Cloves 2 c Pecans; chopped, or walnuts Combine raisins, sugar, butter, and boiling water in a large saucepan; bring to a boil, and boil 5 minutes. Allow to cool to lukewarm. Dissolve soda in warm water; add to raisin mixture. (Mixture will foam.) Stir in eggs. Combine dry ingredietns; gradually add to raisin mixture, stirring after each addition. Stir in pecans, if desired. Spoon batter into a lighlty greased 10 inch Bundt pan or tube pan. Bake at 375 degrees for 50 to 60 minutes or until cake tests done. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Alltime Favorite Raisin Cookies Categories: Dessert, Cookie, Sthrn/livng Yield: 6 dozen 2 c Raisins 1 c Water 1 3/4 c Sugar 1 c Shortening 2 Eggs; slightly beaten 1 ts Vanilla extract 3 1/2 c Flour, all-purpose 1 ts Baking powder 1 ts Soda 1 ts Salt 1/2 ts Cinnamon 1/2 ts Nutmeg 1 c Pecans; or walnuts, chopped Combine raisins and water in a medium saucepan; bring to a boil, and boil about 3 minutes. Cool. (Do not drain.) Gradually add sugar to shortening, beating well after each addition. Add eggs; beat well. Stir in raisins with liquid and vanilla. Combine dry ingredients; gradually add to raisin mixture, stirring after each addition. Stir in pecans. Drop by tablespoonfuls 2 inches apart onto well-greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or unitl browned. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM * OLX 2.1 TD * In every healthy adult there is a child who wants to play -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20913 Date: 04-18-94 19:18 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L SALAD 1/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Greens and Tuna Salad Categories: Salad, Vegetable, Fish, Sthrn/livng Yield: 6 servings 1/2 Lettuce, romaine; torn 1/2 Lettuce, bibb; torn 4 Endive leaves; torn 1/2 Lettuce, iceburg; torn 1 Lettuce; boston; torm 1 c Cucumber; chopped 1 sm Onion; thinly sliced 2 cn Tuna; 7oz ea, draind & flakd 4 Eggs; hard-cooked 1/4 c Lemon juice 1/2 c Olive oil 3 tb Parsley; fresh, chopped 1 ts Mayonnaise 1/2 ts Mustard, dry 3/4 ts Salt ds Pepper Combine first 8 ingredients in a large salad bowl. Cut 3 hard-cooked eggs wedges; add the wedges to the salad greens and tuna. Press remaining egg through a sieve; add remaining ingredients, mixing well. Pour dressing over salad; toss gently. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Southern Spinach Salad Categories: Salad, Vegetable, Sthrn/livng Yield: 6 servings 7 c Spinach; fresh, torn 2 c Lettuce, iceberg; shredded 2 Oranges; sectioned 2 Grapefruit; sectioned 3 tb Vegetable oil 2 tb Tarragon vinegar 1 ts Sugar 1/2 ts Salt 1/2 ts Ginger Paprika Combine spinach, lettuce, orange sections, and grapefruit sections in a large salad bowl. Combine next 5 ingredients; mix well. Toss spinach mixture with dressing. Sprinkle with paprika. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM >>> Continued to next message * OLX 2.1 TD * The only self-cleaning thing in this house is my cat! -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20914 Date: 04-18-94 19:18 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L SALAD 2/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Mixed Green Salad with Chicken Categories: Salad, Vegetable, Chicken, Sthrn/livng Yield: 6 servings 1 c Mayonnaise 1/4 c Vinegar, tarragon 1 oz Anchovy fillets; chopped 1/4 c Parsley; fresh, chopped 2 tb Green onion; chopped 2 tb Chives; chopped 1/2 ts Mustard, dry 1/4 ts Salt 1/2 sm Lettuce, iceberg; torn 4 Endive leaves; torn 1 Lettuce; bibb, torn 1/2 Lettuce; romaine; torn 3 c Chicken; cooked, chopped 2 md Tomatoes; sliced Combine frist 8 ingredients, mixing well. Refrigerate several hours. Combine salad greens and chicken; toss with dressing. Line a large salad bowl with the tomato slices; fill with salad. Serve immediately. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Fresh Spinach with Spicy Dressing Categories: Salad, Dressing, Vegetable, Sthrn/livng Yield: 6 servings 1/2 lb Spinach; fresh, torn 1 cn Bean sprouts; 16oz., drained 1/2 Lettuce, iceberg; torn 1/2 c Bacon; cooked, crumbled 3 Eggs; hard-cooked, chopped MMMMM-----------------------SPICY DRESSING---------------------------- 1 c Vegetable oil 1/4 c Vinegar 1/2 c Sugar 1/3 c Catsup 1 sm Onion; chopped 1 ts Worcesterhsire sauce 1 ts Salt Combine all ingredients except Spicy Dressing in a large salad bowl. Serve with dressing. Spicy Dressing: Combine oil and vinegar; beat with electric mixer 3 to 5 minutes. Add remaining ingredients; beat well. Yield: about 2 cups. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM * OLX 2.1 TD * The only self-cleaning thing in this house is my cat! -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20912 Date: 04-18-94 19:17 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L STEAK ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Choco Surprise Cookies Categories: Dessert, Cookie, Sthrn/livng Yield: 8 dozen 1 c Flour, all-purpose 1 ts Baking powder 3/4 ts Cinnamon; to 1 ts. 1 c Peanut butter 1/2 c Butter (or marg.); softened 1 c Brown sugar; firmly packed 2 Eggs 16 oz Milk chocolate stars Powdered sugar Combine flour, baking powder, and cinnamon; set aside. Combine peanut butter, butter, and brown sugar in a large mixing bowl; cream until fluffy. Add eggs; beat well. Gradually add dry ingredients, mixing well. Cover dough and chill at least 30 minutes (dough may be chilled in the refrigerator overnight). Shape 1 teaspoon dough around each chocolate star; place on lightly greased baking sheets. Bake at 350 degrees for 9 to 11 minutes or until lightly browned. Cool slighlty on wire racks, then roll cookies in powdered sugar. Cool completely before storing. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM * OLX 2.1 TD * Modemers: the few, the unbalanced, the eccentric! -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20856 Date: 04-10-94 15:26 From: Steve Herrick Read: Yes Replied: No To: All Mark: Subj: Salmon CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Here's one for salmon, a fish that I hear is scarce now in the Northwest...Al? -Begin Recipe Export- QBook version 1.00.10 Beta Title: Salmon with Dynamite Sauce Keywords: Salmon, Fish 3/4 cup vegetable oil 1/3 cup packed chopped fresh cilantro 1 1/2 tbsp chopped garlic 1 tbsp fresh lime juice 1 large jalapeno chili, chopped 1 1/2 tsp ground cumin 3/4 tsp chili powder 4 6-ounce salmon fillets (3/4 inch thick) Additional vegetable oil Lime wedges Combine 1/4 cup oil and next 6 ingredients in blender and chop finely. With machine running, gradually add remaining 1/2 cup oil, blending until fairly smooth sauce forms. Season with salt and pepper. Transfer sauce to small bowl. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and re-whisk before using.) Preheat oven to 400 F. Arrange salmon skin side down on baking sheet. Brush lightly with oil. Season with salt and pepper. Bake until just cooked through, about 12 minutes. Slide metal spatula between salmon flesh and bottom skin and transfer fillets to plates, leaving skin on pan. Spoon sauce over; garnish with lime. Serves 4. Posted by: Steve Herrick Source: [Bon Appetit, February 1994] -End Recipe Export- From the collection of Steve Herrick - Jacksonville, VT * OLX 1.52 * Cook it and they will come. -!- WM v3.10/94-0119 ! Origin: B.E. Home of AUTORACE Echo! (413)499-1327 16.8 HST (1:321/210) ¼Y À­¸@P3ÀPè„ÃU‹ìWV‹: ‹w‹‹^ƒ ! Origin: B.E. Home of AUTORACE Echo! (413)499-1327 16.8 HST (1:321/210)