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Date: Sun, 2 Mar 1997 23:00:01 -0500
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There are 29 messages totalling 1089 lines in this issue.
Topics of the day:
1. Need Help Quick: Red Lobster Cheese Biscuits
2. Steak with wild mushroom sauce
3. Scones in the food processor? (3)
4. scones, anyone?
5. RECIPE / are my msgs getting thru?
6. RECIPE / are my msgs getting thru? AND: Tried Recipes (2)
7. Diabetic sister's visit... (2)
8. Need recipe
9. Substitute for Weight Watcher's broth
10. Recipe - Cinnamon Custard Pie
11. Chat: Acini De Pepe?
12. Sweet and Sour Meatloaf
13. What is Salatrim? ? ? (3)
14. address change
15. <No subject given>
16. BIG blunder
17. Diabetic sister's visit...(reply)
18. acine de pepe
19. Scone recipes
20. Stuffed Sandwiches
21. Recipe Request: Desserts for Diabetic
22. Hints and 3 recipes
23. ??knives
----------------------------------------------------------------------
Date: Sun, 2 Mar 1997 10:41:21 -0500
From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
Subject: Need Help Quick: Red Lobster Cheese Biscuits
Hi,
I'm thinking of making this for a supper I'm having tonight. First
question: has anyone tried this recipe from home, and is it worthy of
serving to guests?
Second question: Does anyone have the recipe? I saw it a couple of weeks
ago and saved it, but its the "High Altitude Version" and I don't know how
to convert it.
Lilia
------------------------------
Date: Sun, 2 Mar 1997 09:30:43 -0700
From: Reluctant Gourmet <reluctg@PCFASTNET.COM>
Subject: Re: Steak with wild mushroom sauce
Mary, great question. I don't turn the heat down when I grill steaks but if
I feel they are cooking too fast, I will just move them away from the direct
flame. Thinking about it, you could turn your grill up high to get it hot
and just before you start cooking, turn it down to prevent the outside from
charring. I think a lot of the charring comes from the fat dripping down
onto the flame causing it to flare up. I will have to experiment with this
and get back to you. Or if you experiment yourself, please email with the
results and if you like I will post them on my page.
Look forward to hearing from you,
RG
>What we never really know is whether or not to turn down the heat on the
>grill. I know you are not supposed to do that in the broiler. You are
>supposed to keep the same heat and move the meat away from the source if
>you want it to cook slower. Does the same thing hold true for the
>grill? Or do you heat hot on one side and move it over to the other to
>cook slower after it is seared? Or do you cook it fast and pray that it
>will not be blood red when you take it off? Mary Curtis
>
>
The Reluctant Gourmet
http://www.pcfastnet.com/~reluctg
------------------------------
Date: Sun, 2 Mar 1997 11:00:55 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: Scones in the food processor?
Thanks so much for the scone recipes. We are planning on making some
today. Actually my husband is going to be the chef. He likes to cook
and helps me with the difficult things. He wants to make the scones and
it will be fun. My question is--some television chefs use the food
processor to make certain doughs--including the ones that have pieces of
butter chopped up. They pulse the ingredients. I wonder if this would
be too much activity to blend the butter and the flour. I would
appreciate any information on this subject since I think it would
greatly simplify our project. Mary Curtis
------------------------------
Date: Sun, 2 Mar 1997 11:50:40 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: Re: Scones in the food processor?
Mary, why not try using the food processor for one batch and see how
they come out. I don't see why you can't use it. Just put the ingredients
in and pulse for only a few *seconds* at a time so as not to overwork the
dough (the big danger with a food processor).
-Felicia
------------------------------
Date: Sun, 2 Mar 1997 11:11:16 -500
From: Robert and Carole Walberg <walbergr@MB.SYMPATICO.CA>
Subject: Re: Scones in the food processor?
On 2 Mar 97 at 11:00, mary curtis wrote:
> My question is--some television chefs use the food
> processor to make certain doughs--including the ones that have pieces of
> butter chopped up. They pulse the ingredients. I wonder if this would
> be too much activity to blend the butter and the flour.
Mary,
The secret to using a food processor is in not mixing too much.
Dry ingredients need to be put in first, then the salt, etc. and
then the fat. You need to pulse ever so slightly and with the
machine running add the fluid (probably milk) in until it just
combines. This is how I do pie doughs, as well.
The food processor is wonderful and I believe, a much underused
kitchen appliance.
Carole Walberg
carole@mts.net
Visit my home page at: http://www.brandonu.ca/~walberrd/family.htm
for Copycat, Crockpot, Cookies, Soups, and Italian recipes in Mastercook format.
------------------------------
Date: Sun, 2 Mar 1997 12:56:40 -0500
From: Joan Mathew <cmathew@IADFW.NET>
Subject: Re: scones, anyone?
> I just discovered scones this week, and would appreciate any recipes
> that anyone can provide. Mary Curtis
Hello Mary,
I recently posted some nice scone recipes on my personal recipe
archive at my Web site. For those folks who do not have Web access,
I have attached two very nice recipes here. In fact, I just made
these over the last two weekends and my husband raved about them.
Enjoy,
Joan
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
Chocolate Chip-Vanilla Scones
-----------------------------
2 c. all-purpose flour
1/3 c. powdered or confectioner's sugar
1 T. baking powder
1/2 t. salt
1/4 c. unsalted, sweet cream butter, chilled and cut into chunks
1/2 c. semisweet chocolate chips
1/2 c. heavy cream -or- 1/2 c. whole milk
1 T. vanilla
Topping:
2 T. (approx.) vanilla sugar (regular sugar can be substituted)
Preheat oven to 450 degrees Fahrenheit.
In workbowl of food processor, blend together flour, sugar, baking
powder, and salt. Add butter and cut into mixture; stir in
chocolate chips by pulsing 2-3 times. Add heavy cream and vanilla;
pulse 8-10 times just until dough starts to hold together. DO NOT
OVERMIX.
On lightly floured board, pat out dough into a circle approximately
7" in diameter. Cut into wedge shapes with a sharp knife; transfer
to ungreased baking sheet, leaving about 2" between pieces.
Generously brush the tops of wedges with heavy cream or whole milk;
sprinkle with vanilla sugar.
Bake 10-12 minutes, until tops of scones are slightly golden; serve
immediately.
Makes: 6 wedge-shaped scones
VARIATIONS:
You may substitute currants or raisins for the chocolate chips, and
skim or 2% milk may be used for a slightly lower fat alternative;
however, the cream adds a lovely, rich flavor to the finished
product.
SCOTTISH SCONES WITH CINNAMON SUGAR TOPPING (ideal for Cuisinart)
2 c. all-purpose flour
2 t. baking powder
1/4 t. baking soda
3 T. sugar
1/3 c. butter, well chilled and cut up
1/2 c. buttermilk
1 large egg
Topping (amounts are approximate):
2 T. heavy cream
2 T. brown sugar, UNPACKED (must be broken up and granular)
1 T. sugar
3/4 t. cinnamon (or more to taste preference)
Preheat oven to 425 degrees Fahrenheit (400 if using convection).
Lightly grease a baking sheet.
In large food processor bowl, mix first 4 ingredients. Add butter
chunks and process until crumbly. Add buttermilk and egg, stirring
in *just* until moistened. Be very careful not to overwork the
dough.
Turn dough out onto a lightly floured work surface and gently pat
out into a circle approximately 7" in diameter. Using a sharp
knife, divide into equal triangular pieces (makes 6 pieces). Use a
large spatula to transfer to a lightly greased baking sheet.
Generously brush tops of wedges with heavy cream, then brush a
second time with cream. In a small bowl mix together the brown
sugar, sugar, and cinnamon and combine with a fork until all
ingredients are mixed and sugars are grainy. Sprinkle cinnamon
sugar generously over tops of wedges.
Bake for 12-15 minutes, until scones are lightly golden. Tops of
scones may crack a bit with the sugary topping, but this is desired.
Serve immediately.
Makes 6 triangle-shaped scones.
NOTE: scones are best served when fresh and warm from the oven.
------------------------------
Date: Sun, 2 Mar 1997 13:46:04 -0500
From: Joan Mathew <cmathew@IADFW.NET>
Subject: RECIPE / are my msgs getting thru?
> Your message could not be delivered for the following reason:
>
> Mailbox 75117.251 is currently full.
> Please resend your message at a later time.
>
> --- Returned message ---
><snip>
Hi folks,
Has everyone on this list been seeing my messages? I keep getting
this error message back (see above); however, I think it relates to a
Compuserve member's mailbox. I'm just not sure.
Thanks for your input, and I'm very sorry to post this off-topic
message; however, I hope the recipe below will help assuage any bad
thoughts. These rolls can be made into standard-shaped dinner rolls;
however, they are beautiful when shaped into knots (as the recipe
directs). The rolls also freeze very well, but usually there are not
many of them left to freeze...if you expect to have some for freezing
make sure you make a second batch and hide it... :)
Joan
Cardamom Knots
----------------------
1/2 c. butter
1/3 c. sugar
1/3 tsp. salt
1/2 tsp. ground cardamom
6 Tbsp. heavy cream
4 c. all-purpose or pastry flour
2 pkgs. quick-rise yeast (or 4-1/2 t.)
1/4 c. warm water (120-130 degrees F.)
3 eggs, room temperature
1 egg yolk
1 Tbsp. cold water
In a saucepan, melt butter over low heat. Add sugar and salt; stir
until dissolved. Turn off heat. Cool slightly; add cardamom and
cream. Stir until well blended. Set aside to cool.
In mixing bowl, add 2 c. flour and yeast. Blend together. Stir in
butter- cardamom mixture and warm water; mix slightly, then add 3
eggs. On medium-high speed, blend for 1 minute. With dough hook,
knead for 7-10 minutes, gradually adding rest of flour in 1/2-cup
increments.
Place dough in greased bowl and cover. Set in warm, draft-free place
to rise, until approximately doubled (about 1 hour).
Place dough on clean, dry work surface and punch down. Divide into
24 pieces. Roll each piece into a rope; tie into a little knot.
Place each knot on an ungreased baking sheet, at least 3" apart.
Cover; let rise in warm, draft-free spot until increased in bulk
about 1/4, approximately 30 minutes. During last 15 minutes of
rising, preheat oven to 375 degrees Fahrenheit.
Beat egg yolk with 1 Tbsp. cold water; lightly brush each roll with
mixture. Bake at 375 degrees 15-17 minutes, or until rolls are
golden brown on top. Place baking sheets on wire racks to cool for
approximately 15 minutes; remove from baking sheets and finish
cooling.
NOTE: These rolls freeze very well, and can be reheated to their
wonderful, delicate fresh flavor by warming in an oven for a few
minutes while wrapped in foil.
Prep time: 2 hrs.
Makes 24 rolls
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet
------------------------------
Date: Sun, 2 Mar 1997 12:27:45 -0800
From: Lynette Scribner <lscrib@GORGE.NET>
Subject: Re: RECIPE / are my msgs getting thru? AND: Tried Recipes
Joan,
Yes, your messages are getting through. I've been getting the same message
and wondered if I was getting through myself.
On a more food oriented topic, I have tried the infamous strawberry pie -
and it was delicious. Also did the lemon pudding cake last night and it
was just incredible. It's also just about gone! :-)
Lynette
------------------------------
Date: Sun, 2 Mar 1997 15:35:32 -0600
From: "Shirley A. Smith" <smithsa@WVLC.WVNET.EDU>
Subject: Diabetic sister's visit...
Dear Readers,
You all are so knowledgable, perhaps you could help me with a
problem. My sister (long-lost, found via the Internet) is coming for a
visit in April. She is diabetic. Can anyone tell me what to fix or how to
fix it so that we can eat well while she is here?
Any and all suggestions you can give will be most appreciated!!
Shirley in Charleston
smithsa@mars.wvlc.wvnet.edu
------------------------------
Date: Sun, 2 Mar 1997 14:40:21 -0600
From: Lisa Brotherton-Barnes <lisab@LEADBELT.COM>
Subject: Need recipe
Does anyone have a recipe for what my mother calls Rich & Charlie's Salad?
I think I have seen a copycat somewhere for Pasta House Company Salad that
is like this.
There are several kinds of lettuce, pimento, artichoke hearts in an Italian
type of dressing.
If anyone can help, thanks in advance!
------------------------------
Date: Sun, 2 Mar 1997 15:53:03 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: RECIPE / are my msgs getting thru? AND: Tried Recipes
That compuserve message just means some user's mail box got
too full on compuserve so all e-mail to it is being refused.
Compuserve has no business sending that message to list members since
I'm pretty sure this list has an errors-to: line in its heading.
But that's compuserve for you.
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Sun, 2 Mar 1997 16:40:53 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Substitute for Weight Watcher's broth
> Sharon L. Nardo wrote:
> >
> > I have a recipe which calls for Weight Watchers instant chicken broth
> > and seasoning mix. What can I substitute for this?
Sharon,
I have a box of the Weight watchers instant chicken broth/seasoning
mix ("inherited" from my mom;-)) and compared its ingredient labelling
to
another instant chicken broth--the ingredients were similar. I would
assume that you could sub. another brand of instant chicken broth
(granules, if the broth mix is added dry--maybe grind it up real
fine??),
or canned chicken broth if it's used as a "wet" ingredient. Just a
thought...liz in cincinnati, where it's been raining all day
------------------------------
Date: Sun, 2 Mar 1997 16:00:55 -0600
From: cbmcam@CYBERRAMP.NET
Subject: Recipe - Cinnamon Custard Pie
Got this from another list... I'm going to try to adapt it to a low fat
version by using fat free cottage cheese, skim milk, egg substitute and
either a fat free pie shell recipe I have or just skip the shell altogether.
It might take me a while to get around to making it, so if anyone else tries
this out first, please let me know how it turned out. :)
Carla
>Date: Sun, 2 Mar 97 6:25:14 EST
>From: Dave <davidg@eden.rutgers.edu>
>To: tempe:;
>Subject: Recipe - Cinnamon Custard Pie
>
>##########
>
>submitted by: JulieAG945@aol.com
>
>Hi everyone--here's a great dessert I made for a get-together last week!
>
>CINNAMON CUSTARD PIE
>
>2 cups small curd cottage cheese
>1/4 cup milk
>1 cup sugar
>3 large eggs, slightly beaten
>1 tbs flour
>1 tsp vanilla extract
>1/8 tsp salt
>1 9 inch pie shell
>1 tsp sugar
>1/2 tsp ground cinnamon
>
>Combine the cottage cheese and milk in large bowl, with electric mixer on
>medium speed mix until smooth. In another bowl combine cottage cheese/milk
>mixture with 1 cup sugar and next 4 ingredients; stir well. Pour into pie
>shell. Combine 1 tsp sugar and the cinnamon; mix well. Sprinkle over the
>ingredients in pie shell. Bake at 450 degrees for 5 minutes. Reduce the
>oven temperature to 350 degrees and bake 20-25 minutes or until knife
>inserted in the center comes out clean. Can be served warm or at room
>temperature.
>
>Enjoy!
>Julie
>Michigan, USA
>
>
>
------------------------------
Date: Sun, 2 Mar 1997 14:17:23 -0800
From: J Wendel <jwendel@REDSHIFT.COM>
Subject: Chat: Acini De Pepe?
In a usenet recipe group I came across an ingredient called
Acini De Pepe. The recipe was called Frog Eyed Salad,
which seems to be a sweet fruit salad. It called for half
a package of Acini De Pepe, prepared according to directions.
My question for the list is: what is Acini De Pepe? It sounds
as if it might a Mexican food ingredient. I'm sure someone
on the list knows. Thanks in advance.
Jennifer Wendel
------------------------------
Date: Sun, 2 Mar 1997 17:22:48 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Sweet and Sour Meatloaf
Here is another meatloaf recipe.
Kim from Ft Myers, FL
swcoate@peganet.com
* Exported from MasterCook II *
SWEET-AND-SOUR MEAT LOAF
Recipe By : Debbie Haneke
Serving Size : 1 Preparation Time :0:00
Categories : Ground Beef & Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 teaspoon instant minced onion -- * see note
1 can (15 oz) tomato sauce -- divided
1/2 cup sugar
2 tablespoons brown sugar
2 tablespoons vinegar
2 teaspoons prepared mustard
Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and half
of the tomato sauce. Form into a loaf in a 9-in x 5-in x 3-in pan. Bake at
350F for 50 minutes. In saucepan, combine sugars, vinegar, mustard and
remaining tomato sauce. Bring to a boil. Pour over meat loaf; bake 10
minutes more.
YIELD: 6 servings
- - - - - - - - - - - - - - - - - -
NOTES : I use chopped onion
------------------------------
Date: Sun, 2 Mar 1997 17:24:37 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: What is Salatrim? ? ?
Hi everyone!
I just got back from the grocery store---I had the urge to bake chocolate
chip cookies. In the baking aisle, I found something new, or at least
they are new to me. Hershey's "reduced fat baking chips". The package
is green and boldly says "50% less fat than our semi-sweet chocolate
chips". When I read the nutrition facts on the reverse side of the
package it noted 1T has 60 calories, and 3.5g of fat. I did not take the
time to read further, and bought the package. When I got home, I took
out my magnifying glass and proceeded to read the fine print. The
ingredients are: sugar; *salatrim*; cocoa; sorbitan monostearate, an
emulsifier; soya lecithin, an emulsifier; and natural and artificial
flavorings. Also in the fine print, it is stated that only 55% of
*salatrim* is used by the body. This was perhaps the most disturbing to
me.
Is *salatrim* a disguised name for "olestra"? What is this stuff? Does
anyone know? I will not open and use this package until I know what this
is! I will definately call Hershey's 800# tomorrow morning to get their
story about this.
Until then, if anyone out there can clue me in about *salatrim* ? I'd
love to hear from you. TIA
Cindy
cdryan@juno.com
------------------------------
Date: Sun, 2 Mar 1997 17:26:41 -0500
From: Diane Auriemma <nc501121@NCCVAX.WVNET.EDU>
Subject: address change
Could one of the admintrators give me a call on my private line. ;))
I need some technical help and an answe to what will probably be ad easy
question.
Diane in WV
------------------------------
Date: Sun, 2 Mar 1997 17:28:52 -0500
From: Diane Auriemma <nc501121@NCCVAX.WVNET.EDU>
Subject: <No subject given>
sign-off eat-l
------------------------------
Date: Sun, 2 Mar 1997 17:33:29 -0500
From: Diane Auriemma <nc501121@NCCVAX.WVNET.EDU>
Subject: BIG blunder
Please excuse my stupid message. Slip of the mind and typing fingers.
Trying to change address and getting confused.
Diane in WV
------------------------------
Date: Sun, 2 Mar 1997 17:54:31 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: What is Salatrim? ? ?
cdryan@juno.com wrote:
>
> Hi everyone!
> I just got back from the grocery store---I had the urge to bake chocolate
> chip cookies. In the baking aisle, I found something new, or at least
> they are new to me. Hershey's "reduced fat baking chips". The package
> is green and boldly says "50% less fat than our semi-sweet chocolate
> chips". When I read the nutrition facts on the reverse side of the
> package it noted 1T has 60 calories, and 3.5g of fat. I did not take the
> time to read further, and bought the package. When I got home, I took
> out my magnifying glass and proceeded to read the fine print. The
> ingredients are: sugar; *salatrim*; cocoa; sorbitan monostearate, an
> emulsifier; soya lecithin, an emulsifier; and natural and artificial
> flavorings. Also in the fine print, it is stated that only 55% of
> *salatrim* is used by the body. This was perhaps the most disturbing to
> me.
>
> Is *salatrim* a disguised name for "olestra"? What is this stuff? Does
> anyone know? I will not open and use this package until I know what this
> is! I will definately call Hershey's 800# tomorrow morning to get their
> story about this.
>
> Until then, if anyone out there can clue me in about *salatrim* ? I'd
> love to hear from you. TIA
>
> Cindy
> cdryan@juno.com
Cindy,
I can answer only part of your question...I don't know what
"salatrim" is, but I *can* tell you it's not a code name for "olestra".
The trade name for olestra is "Olean", and is still being test-marketed
in, I think, Indianapolis, Indiana, and Columbus, Ohio (maybe other
places ,too, I dunno). I would venture a guess that Salatrim IS a fat
substitute, but don't know specifics. It'll be interesting to hear what
the Hershey people have to say...keep us posted.
liz
------------------------------
Date: Sun, 2 Mar 1997 18:20:48 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Diabetic sister's visit...(reply)
Shirley A. Smith wrote:
>
> Dear Readers,
> You all are so knowledgable, perhaps you could help me with a
> problem. My sister (long-lost, found via the Internet) is coming for a
> visit in April. She is diabetic. Can anyone tell me what to fix or how to
> fix it so that we can eat well while she is here?
> Any and all suggestions you can give will be most appreciated!!
> Shirley in Charleston
> smithsa@mars.wvlc.wvnet.edu
Hi, Shirley, and fellow listers,
First of all, how wonderful to have found your long-lost sister!!
You must be very excited about her visit. I'm lucky enough to have three
sisters of my own, also lucky enough that we all keep in touch, and LIKE
each other, now that we are all grown!
Now, about your sister being diabetic. Most diabetics can eat
"regular" foods, as long as the foods aren't fatty, greasy, or sugary
(though a little of these things CAN be acceptable). It's most important
that (1) the diabetic person eats at reasonably regular times, ie,
breakfast,lunch,dinner are *about* the same time every day,etc.; and
(2)this person may need to watch the portions of the foods they eat.
Let's say it's dinner time--and dinner consists of chicken, baked
potato, green beans, dinner rolls, and dessert. The diabetic person can
have these foods--it would be a good idea to, maybe, bake or grill the
chicken, instead of frying it;okay to marinate it in, say, low-cal
Italian dressing, or use whatever seasonings you like. You may want to
choose a dessert of baked or poached fruit (there were some recent posts
for these), or angel food cake (okay for diabetics, as long as it's a
small piece), or even a small scoop of frozen yogurt or ice cream would
be okay. The other dinner items are fine. Note, this is just a sample
meal--probably, you might choose more exciting dishes to prepare, but
this is just to illustrate.
If you can, you might also ask your sister if she has any specific
dietary requirements, such as food likes or dislikes, just so you don't
prepare,say,lobster, only to find that she hates it. Might also check
your local library, and see if they have any diabetic cookbooks, to give
you more specific direction. Just a thought.
Good luck--let me know if I can help with any other questions
re:diabetic diets (my 11-year-old nephew is diabetic, so is my dad). I'm
also a dietitian:-).
A votre sante,
liz in Cincinnati, who is trying to
decide what to have for dinner
------------------------------
Date: Sun, 2 Mar 1997 18:56:34 EST
From: Teasel <teasel@JUNO.COM>
Subject: acine de pepe
J Wendel <jwendel@redshift.com> wrote: what is acini de
pepe?
It is a very tiny pasta (e. g., I also use it to make hair
for pasta angels). It is very popular in Frog's Eye Salad.
You should be able to find it in the pasta section of any
supermarket ... At least, I've never had any problems finding
it.
Good luck!
------------------------------
Date: Sun, 2 Mar 1997 20:07:38 -0500
From: PPFQP@AOL.COM
Subject: Scone recipes
The February 1997 issue of Southern Living had an article about scones and
some wonderful scone recipes. Here are a couple...
Cranberry-Orange Scones
2 cups all purpose flour
1 TBL baking powder
1/2 tsp baking soda
1/4 tsp salt
2 TBL sugar
1 TBL grated orange rind
1/2 cup butter, cut up
2/3 cup buttermilk
1 cup dried cranberries
1 TBL milk
1 TBL sugar
Combine first 6 ingredients; cut in butter with a pastry blender until
mixture is crumbly. Add buttermilk and dried cranberries, stirring just until
moistened.
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into
an 8-inch circle. Cut into 8 wedges, and place 1 inch apart on a lightly
greased baking sheet. Brush with milk, and sprinkle with 1 TBL sugar.
Bake at 425 degrees for 15 minutes or until scones are golden brown. Yield: 8
servings
Mocha-Pecan Scones
2 cups all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup sugar
1/3 cup butter, cut up
1/2 cup buttermilk
1 large egg, lightly beaten
1 tsp instant espresso powder
1/2 cup chopped pecans
1/2 cup semisweet chocolate mini-morsels, optional
1 TBL milk
1 TBL sugar
1/2 cup semisweet chocolate mini-morsels
Combine first 5 ingredients; cut in butter with a pastry blender until
crumbly. Combine buttermlik, egg and espresso powder; stir until powder
dissolves. Add buttermilk mixture, pecans, and if desired, 1/2 cup
mini-morsels to dry ingredients, stirring just until moistened.
Turn dough out onto a lightly-floured surface; knead 5 or 6 times. Divide
dough in half; roll or pat each portion into a 6-inch circle. Cut each circle
into 8 wedges, and place wedges 1 inch apart on lightly greased baking
sheets. Brush with milk, and sprinkle with 1 TBL sugar.
Bake at 425 degrees for 12 to 15 minutes or until scones are lightly browned.
Place 1/2 cup mini-morsels in a small heavy-duty zip-top plastic bag; seal.
Submerge bag in warm water until morsels melt. Snip a tiny hole in 1 corner
of bag, and drizzle over warm scones. Yield: 16 servings
Double Orange Scones with Orange Butter
1 (11 oz) can broken mandarin orange sections, drained
1 cup all purpose flour
1 cup whole wheat flour
2.5 tsp baking powder
1/4 tsp salt
3 TBL sugar
2 tsp grated orange rind
1/3 cup butter, cut up
1/3 cup milk
1 large egg, lightly beaten
1 TBL sugar
Orange butter (Combine 1/2 cup butter, softened, with 2 TBL orange marmalade,
stirring until blended)
Press orange sections between paper towels to remove excess moisture. Set
aside.
Combine flours and next 4 ingredients; cut in butter with a pastry blender
until crumbly. Add orange sections, milk and egg, stirring just until
moistened.
Turn dough out onto a lightly floured surface; knead 5 or 6 times. Pat into
an 8-inch circle on a lightly greased baking sheet. Cut into 8 wedges;
separate wedges slightly. Sprinkle with 1 TBL sugar.
Bake at 400 degrees for 20 minutes or until lightly browned. Serve with
Orange Butter. Yield: 8 servings.
------------------------------
Date: Sun, 2 Mar 1997 20:07:47 -0500
From: PPFQP@AOL.COM
Subject: Stuffed Sandwiches
Here are 2 recipes for stuffed sandwiches, which I enjoy serving at parties
and picnics.
Ham and Cheese Sandwich Round (Southern Living, December 1994)
1 (1 lb) round loaf sourdough bread
1/2 cup mayonnaise or salad dressing
2.5 tsp dried Italian seasoning
1/2 tsp pepper
1 large onion, thinly sliced
2 medium-size green or sweet red peppers, cut into thin strips
1 stalk celery, sliced
1 TBL olive oil
1 pound cooked ham, thinly sliced (about 25 slices)
1.5 cups (6 oz) shredded cheddar and mozzarella cheese blend
Slice off top third of bread loaf; set top aside. Hollow out bottom section,
leaving a 1/2-inch shell. (Reserve crumbs for another use).
Combine mayonnaise, Italian seasoning, and pepper. Brush inside of bread
shell with half of mixture. Set shell and remaining mixture aside.
Cook onion, pepper strips, and celery in olive oil in a large skillet over
medium-high heat until tender, stirring often.
Arrange half of ham in bread shell and top with half of vegetable mixture,
sprinkle with half of cheese. Spread remaining mayonnaise mixture over
cheese. Repeat layers with remaining vegetable mixture, ham, and cheese.
Replace bread top. Wrap sandwich in heavy-duty aluminum foil.
Bake at 400 degrees for 30 minutes or until thoroughly heated. Cut sandwich
into wedges, and serve immediately. Yield: 6 servings
Mediterranean Picnic Loaf
1 (16 oz) round loaf, peasant-style bread
3 large tomatoes
1 large purple onion, thinly sliced
1 green bell pepper, thinly sliced
4 oz crumbled feta cheese
1 (6-1/8 oz) can solid white tuna in spring water, drained and flaked
1/2 cup kalamata olives, sliced
1 cup firmly packed fresh basil, chopped
2 TBL capers, rinsed and drained
2 TBL balsamic vinegar
1 TBL Dijon mustard
1 TBL olive oil
2 cloves garlic, minced
Cut bread in half horizontally; hollow out center of bottom half, leaving a
1-inch thick shell. Slice tomatoes; cut into fourths.
Layer tomato, onion, bell pepper, and cheese in bread shell. Place tuna and
next 3 ingredients in bread shell.
Combine vinegar and next 3 ingredients; drizzle over mixture in bread shell,
and cover with bread top.
Wrap filled loaf in aluminum foil, and chill 2 hours. Cut into wedges to
serve.
Yield: 6 servings, per serving: 311 Calories, 9.2 g Fat, 30 mg cholesterol,
976 mg sodium
------------------------------
Date: Sun, 2 Mar 1997 20:23:24 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Recipe Request: Desserts for Diabetic
My sister-in-law was diagnosed with diabetis a few months ago. Although
she is very good about watching her food and doing what the doctor
prescribes she really misses sweets sometimes. I would appreciate some
ideas for desserts that I can pass on to her.
Also she and my brother-in-law are coming for dinner one night next week.
I am going to make a turkey pie which is a heavy dish. I would like a
recipe for a light sugar free lemon dessert to serve.
Also, does anyone know if sugar free or artificially sweetened cranberry
jelly exists?
Jean
------------------------------
Date: Sun, 2 Mar 1997 19:52:15 -0600
From: cbmcam@CYBERRAMP.NET
Subject: Re: What is Salatrim? ? ?
At 05:24 PM 3/2/97 EST, you wrote: <snipped for brevity>
>Hershey's "reduced fat baking chips". The ingredients are: sugar;
*salatrim*; >... Also in the fine print, it is stated that only 55% of
*salatrim* is used >by the body. This was perhaps the most disturbing to me.
This info should make it clear as mud. :)
Carla
from: http://www.orst.edu/food-resource/information/lowfat/substitute.html
>Fat substitutes directly replace conventional fats. The advantage of
substitutes are that they >generally still have most of their functional
properties and have been modified by one of the>following:
> conventional glycerol backbones have alternate groups than fatty acids
attach so they can >not be digested and are poorly absorbed.
> the molecular backbones to which fatty acids are attached are being
changed so that their >functional properties are the same but digestion is
blocked.
>
>Olestra, which is mainly a sucrose octaester has had the molecular
backbones to which fatty acids >attached replaced.
>
>Caprenin and Salatrim have had their glycerol backbones maintained but use
combinations of >short- and long-chain fatty acids to give special
characteristics.
>
http://www.aicr.org/nutwise.htm
>Q: Is there really such a thing as low-fat chocolate chips? A friend told
me she made >low-fat chocolate chip cookies.
>
>A: While they don't meet the legal definition of a low-fat food,
reduced-fat chocolate >flavor baking chips are now available. They contain
half the fat and have a quarter fewer >calories than traditional semi-sweet
chocolate chips. They are made with a >reduced-calorie fat called salatrim.
You can further reduce the fat content of foods in >which they are used by
substituting applesauce or prune puree for some of the recipe's oil >or
shortening. It is better not to substitute reduced-fat margarine or corn oil
spreads for >regular butter and margarine, unless a recipe has been
specifically developed for their >use. Their increased water content can
make a substantial difference in the food's taste,
>appearance and texture .
>
>
http://www.womensedge.com:80/weightloss/news/961216_1b.html
> Ready for launch this year: New SnackWell's cookies with a chocolate
coating made with Salatrim, a fat-replacer that really is fat, but is
engineered to yield only 5 calories per gram instead of the usual 9.
>
------------------------------
Date: Sun, 2 Mar 1997 20:12:32 -0600
From: cbmcam@CYBERRAMP.NET
Subject: Hints and 3 recipes
from: http://www.fitnesslink.com
For a rich, creamy sauce or soup that's low in fat and calories, use
evaporated skim milk instead of heavy cream. You can save more than 80 grams
of fat and 600 calories for every cup used.
Use fat-free plain yogurt in place of sour cream. While fat-free sour
cream seems like the best substitute, it lacks the rich body and flavor of
plain yogurt.
Instead of oil, margarine or butter in baked foods, substitute an equal
amount of plain (not sweetened) applesauce. You can save more than 900
calories and 100 grams of fat for each 1/2 cup used.
Pureed prunes or baby food prunes can be a fat replacement in baked
chocolate foods such as brownies and cakes. They add a naturally sweet
flavor and a chewy texture.
If frosting is your thing, replace the margarine or butter in your
recipe with marshmallow cream. YUM YUM !!
When making cookies, why not cut the fat by cutting the amount of
extras in the recipe, for example, only use 1/2 the amount of chips when
making chocolate chip cookies, and use only half the amount of walnuts in
the brownie recipe.
Wanna try it out for yourself?
Brownies
1 package chewy fudge brownie mix
2 egg whites
1/3 cup non-fat plain yogurt
1 teaspoon vanilla extract
1.Preheat oven to 350 degrees. Grease bottom only of a 13x9x2-inch pan.
2.Combine brownie mix, egg whites, yogurt and vanilla extract in large
bowl. Stir with spoon until well blended (batter will be stiff). Spread into
pan. Bake at 350 degrees for 22 minutes or until set. Cool completely.
Thicker brownies can be made in a 8 or 9 inch pan instead.
Cake
1 box conventional cake mix
Applesauce (unsweetened)
Egg whites
1 Tablespoon all-purpose flour
1.Select your favorite cake mix.
2.Prepare according to package directions with the following modifications:
Add 1 tablespoon of flour to the dry mix and blend well
Substitute equal amounts of applesauce for the vegetable oil
Substitute an equal number of egg whites for whole eggs
3.Cool in pans(s) on rack, removing when completely cool.
4.Don't forget to use some of the frosting tips above!
--Victoria Mitchell
Aunt Doris's Famous Low-Fat Cheese Pie
Tastes even better than your favorite cheesecake!
Crust:
2 1/2 T. sugar
3 T. softened lowfat margarine (try Butter Buds instead)
1 cup graham cracker crumbs
Combine ingredients and press into 9-inch pie pan. Bake for 10
minutes at 350 degrees.
Filling:
1/2 lb. fatfree cream cheese
1/2 cup sugar
2 eggs or egg substitute equivalent
2 t. lemon juice
Beat cream cheese until fluffy. Add sugar. Add eggs one at a time
and beat well after each. Stir in lemon juice. Pour mixture into crust. Bake
at 350 degrees for 20 minutes or until well set.
------------------------------
Date: Sun, 2 Mar 1997 21:59:02 -0500
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
Subject: Re: Diabetic sister's visit...
Shirley A. Smith wrote:
>
> You all are so knowledgable, perhaps you could help me with a
> problem. My sister (long-lost, found via the Internet) is coming for a
> visit in April. She is diabetic. Can anyone tell me what to fix or how to
> fix it so that we can eat well while she is here?
Here are some sites with diabetic recipes which might help.
http://www.equal.com/default2.htm
http://www.diabetes.org/default.stm
http://www.castleweb.com/diabetes/d_08_000.htm
http://www.knighten.com/misc/diabetic.htm
http://www.norwich.net/gourmet/ezine/diabetic.htm
http://www.teleport.com/~jbdubois/SugarFree.shtml#Specialized_Index
http://www.medilife.com/medilife/diabetes/culinary/recipes/index.htm
http://nmcs.com/html/lowcarb/recipes/sindex.html
http://www.nutrasweet.com/grocery2.html
http://godzilla.eecs.berkeley.edu/recipes/diabetic/
http://www.teleport.com/~jbdubois/SugarFree.shtml
------------------------------
Date: Sun, 2 Mar 1997 10:29:00 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Subject: ??knives
"Joan Mathew" wrote about ??knives on 01 Mar 97 02:43:45 saying...
"M> I have a good idea of the general cost of these knives ($$$), but am
"M> wondering about the pros and cons of each, especially the ceramic
"M> knives. How in the world do you sharpen them? And do you have to be
"M> really careful about cleaning them (fragility, etc.)?
You don't. You could, the manufacturer (Kyocera) says they will
resharpen them for you. But they're in Japan. So, in practice, they
don't get resharpened. But the blades hold their edge very, very
well. Happily, they really aren't likely to need resharpening in home
use. But they do break. Not easily but they do chip and break.
It's best not to let your children (or grand-children) use them. Of the
ceramic blades I've bought, the only one still intact is the one in the
ceramic-blade potato peeler. But it's the best potato peeler I've ever
had... and I don't let the grand-children near it!
As to the chinese cleaver, it is probably the most versatile knife for
your kitchen. I've been giving them as Christmas presents to family
members - a darned good way to stay on everyone's good side.
But do get a steel. The chinese cleaver (which is _not_ a cleaver) needs
to be kept razor sharp to be effective. I steel prior to each use and
frequently while using.
Joel
------------------------------
End of EAT-L Digest - 2 Mar 1997
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