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Date: Mon, 3 Mar 1997 16:41:11 -0500
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Sender: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
From: Automatic digest processor <LISTSERV@LISTSERV.VT.EDU>
Subject: EAT-L Digest - 2 Mar 1997 to 3 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 44 messages totalling 1418 lines in this issue.
Topics in this special issue:
1. Diabetic sister's visit.
2. REC: LF Ginger-Ginger Cookies (Cookie Cutter)
3. Acini De Pepe: Thanks and Recipe
4. Chocolate Trifle
5. What is Salatrim? ? ?
6. Wanted- Chicken & Rice Soup (3)
7. Diabetic-thanks
8. Lemon Pudding Cake
9. side dishes with peas (5)
10. Carmel Pie
11. Salatrim Answer
12. Recipe Request
13. Pea Side Dishes
14. Strawberry Trifle
15. eGG for March
16. whipped topping
17. Thank you!!!
18. pea side dishes
19. Coconut Recipe
20. DESSERT
21. RECIPE - MAC AND CHEESE
22. Is coconut good for you? (4)
23. FW: DESSERT
24. Hearts of Palm and Artichoke Hearts
25. Help
26. Website for Ginger-Ginger Cookies
27. <No subject given>
28. JEAN GOOD'S SCALLOPED CARROTS
29. PORTOBELLO MUSHROOM NUTRITION INFO
30. address? (2)
31. Mac & Cheese mix packet
32. Recipe Soup - Butter Bean and Ham Chowder
33. REC: Coconut Macaroons
34. Request for Turtle Cake
----------------------------------------------------------------------
Date: Sun, 2 Mar 1997 22:58:19 EST
From: Teasel <teasel@JUNO.COM>
Subject: Diabetic sister's visit.
Shirley A. Smith <smithsa@wvlc.wvnet.edu> requested diabetic
recipes.
Since I do not happen to know any diabetics, I have no
experience cooking for them. However, I make gifts to donate
to nursing homes each holiday season, and was interested in
learning to make diabetic candies (since one cannot give
"regular" candies since so many of the residents rae
diabetic).
Someone on an online service requested a recipe for seafoam
candy, and then reported that she had tried it and that it
was fantastic. She later mentioned that she is diabetic and
prepares _ALL_ recipes using sugar substitutes, and that her
family loves them as much as they love things made with
sugar.
I have not yet had a chance to experiment with this, but am
passing it along just in case it sounds feasible.
Good luck! And how wonderful to have found your long-lost
sister and to be planning this wonderful reunion!
------------------------------
Date: Mon, 3 Mar 1997 00:42:39 -0600
From: cbmcam@CYBERRAMP.NET
Subject: REC: LF Ginger-Ginger Cookies (Cookie Cutter)
While searching the web for lowfat recipes, I stumbled on this site. Several
people have been requesting non-chocolate cookie cutter recipes and I found
the one below at this site. I really recommend a visit to this one. LOTS of
interesting pages here...not just recipes.
Carla
http://www.womensedge.com:80/weightloss/defatinator/desserts/
Other dessert recipes (all lowfat) at this site:
Tiramisu
Sugarless Apple Pie
Heavenly Orange Cake
Old Fashioned Strawberry Cake
Peach Upside-Down Cake
Ginger-Ginger Cookies
Oatmeal-Pecan Lace Cookies
Lemon Meringue Pie
Chocolate Orange Hazelnut Biscotti
Chocolate Marble Cheesecake
Yogurt Cheese Carrot Cake
Light Cream Cheese Frosting
Buttermilk Raisin Bran Muffins
Classic Chocolate Fondue
Biscuit Mix
Chocolate Zucchini Bread
Walnut Muffins
Raspberry Meringue Bars
Summertime Fruit Pizza
Sunday Morning Sticky Buns
Zucchini Bread
Applesauce Cake
Cream Cheese Frosting
Fresh Blueberry Pie
Ginger-Ginger Cookies
Ginger fans will be pleased to note that their favorite flavor is found in
two forms in these rolled-and-cut cookies. There's the usual ground ginger,
used as a spice, but the dough is also studded with tantalizing bits of
crystallized ginger. With your favorite cookie cutters, match the shape to
the holiday or occasion. So you can enjoy this holiday fare anytime of the
year, we reduced the calories and fat by:
* replacing the eggs with egg whites
* using 1/4 cup reduced-calorie tub margarine instead of 1 cup of butter
Calories 75 49
Fat (g.) 2 1
% Calories from Fat 24% 18%
Cholesterol (mg.) 9 0
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup reduced-calorie tub margarine (8 grams of fat per tablespoon)
1/2 cup packed dark brown sugar
2 large egg whites
1 teaspoon vanilla extract
1 tablespoon + 1 1/2 teaspoons minced crystallized ginger (1 ounce)
Spray 2 large baking sheets with nonstick spray; set aside. In a medium
bowl, combine the flour, ground ginger, baking soda, allspice, cinnamon,
cloves and salt. In a large bowl, with an electric mixer at medium speed,
beat the margarine and brown sugar until light and fluffy, about 1 minute.
Add the egg whites and vanilla, and beat until well combined. With the mixer
at low speed, gradually beat in the dry ingredients until well combined.
Stir in the crystallized ginger. Preheat the oven to 400 degrees. On a
lightly floured surface, with a floured rolling pin, roll out half the dough
to a 1/4-inch-thick round. Using cookie cutters in any shapes you prefer,
cut out the dough. Arrange the cookies, 1 inch apart, on the prepared baking
sheets. Place both baking sheets in the oven and bake the cookies for 5
minutes (switching the position of the sheets halfway through baking), or
until the edges of the cookies are lightly browned. Transfer the cookies to
wire racks to cool. Repeat with the remaining dough and trimmings.
Makes 3 dozen cookies; serving size 1.
Recipe from the Prevention Online test kitchen.
------------------------------
Date: Mon, 3 Mar 1997 05:13:44 -0800
From: J Wendel <jwendel@REDSHIFT.COM>
Subject: Acini De Pepe: Thanks and Recipe
Many thanks to everyone who sent me information about
Acini De Pepe. It is a very small Italian pasta, about
the size of rice or coarse salt, evidently widely
available in grocery stores. Several people said
the Frog Eye Salad was very good and one person
sent a recipe, which I include here. I'm definitely
going to try it myself.
Thanks again, people, you're a great group.
Jennifer Wendel
* Exported from MasterCook *
Pepe Salad
Recipe By : Anne Reed
Serving Size : 30 Preparation Time :0:00
Categories : Fruit Pasta
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
4 tablespoons flour
1/2 teaspoon salt
1 3/4 cups pineapple juice
3 egg yolks
1 box Acine de Pepe
2 cans mandarin orange sections -- well drained
2 (16 oz) cans pineapple chunks -- well drained
1 16 oz bag miniature marshmallows
1 large Cool Whip
nuts (optional) -- chopped
maraschino cherries (optional) -- halved
Combine the sugar, flour and salt. Add pineapple juice and egg yolks.
Cook over medium heat, stirring constantly until thick. Cool completely.
Boil the Acine de Pepe in salt water for 8 to 10 minutes. Drain, rinse
and cool completely. Add the Acine de Pepe to the pineapple sauce. Add
the mandarin orange section, pineapple chunks and marshmallows. Add nuts
and maraschino cherries. When ready to serve add the Cool Whip.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 3 Mar 1997 08:25:34 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Chocolate Trifle
Here is a dessert I am dying to try, but I don't have a trifle dish. Please
someone try this and tell me how it tasted.
Kim from Ft Myers, FL
swcoate@peganet.com
* Exported from MasterCook II *
CHOCOLATE TRIFLE
Recipe By : Pam Botine (ToH Collector's Edition)
Serving Size : 8 Preparation Time :0:00
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (18 1/4 oz) chocolate fudge cake mix
1 package (6 oz) instant chocolate pudding mix
1/2 cup strong coffee
1 carton (12 oz) frozen whipped topping -- thawed
6 Heath bars (1.4 oz each) -- crushed
Bake cake according to package directions. Cool. Prepare pudding according
to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half
of the remaining cake crumbs in the bottom of a 4 1/2- or 5-qt trifle dish
or decorative glass bowl. Layer with half of the coffee, half of the
pudding, half of the whipped topping and half of the crushed candy bars.
Repeat the layers of cake, coffee, pudding and whipped topping. Combine
remaining crushed candy bars with reserved cake crumbs; sprinkle over top.
Refrigerate 4-5 hours before serving.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 3 Mar 1997 08:07:19 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: What is Salatrim? ? ?
Thanks for getting back with an answer. I'm still concerned as to
whether this ingredient is *safe*. I'd be curious to know exactly how
much testing of this product has been done on humans. I've recently
given up aspartame because of the controversy, should I be concerned
about *salatrim*? TIA Cindy
------------------------------
Date: Mon, 3 Mar 1997 08:33:20 -0500
From: TeAntae Turner <tturner@DIEHLGRAPHSOFT.COM>
Subject: Wanted- Chicken & Rice Soup
I'm looking for a GOOD recipe for chicken and rice soup. My grandmother makes
one that is outrageous but she doesn't write anything down (she's a pinch
cook). I've tried to watch what she does and write it down but mine just
doesn't taste as good as hers. Anyone out there have a recipe that is the best
they've ever tasted? Thanks.
TeAntae Turner
------------------------------
Date: Mon, 3 Mar 1997 08:51:22 -0600
From: "Shirley A. Smith" <smithsa@WVLC.WVNET.EDU>
Subject: Diabetic-thanks
Dear Readers,
My sincere thanks to the dozen or so people who took the time to
send me hints and recipes for my diabetic sister's coming visit.
I found something useful in each of your messages (I've printed
them out to refer to) and I plan to visit the web sites suggested also.
I really appreciate the input from each and everyone of you!!
THANK YOU.
Shirley in Charleston
smithsa@mars.wvlc.wvnet.edu
------------------------------
Date: Mon, 3 Mar 1997 09:41:19 -0500
From: Charmaine <lcpowe00@POP.UKY.EDU>
Subject: Lemon Pudding Cake
Could someone repost the recipe for Lemon Pudding Cake. It sounds delicious
and I must have missed it. Thanks in advance.
------------------------------
Date: Mon, 3 Mar 1997 09:42:09 -0500
From: Charmaine <lcpowe00@POP.UKY.EDU>
Subject: side dishes with peas
Does anyone have any side dish recipes for peas? Thanks!!
------------------------------
Date: Mon, 3 Mar 1997 09:46:22 -0500
From: Charmaine <lcpowe00@POP.UKY.EDU>
Subject: Carmel Pie
I just posted two requests so I thought I should post a recipe in return. I
really enjoy this list. Thanks to everyone.
Carmel Pie
1 cup sugar
1 stick (1/2 cup) butter
3 egg yolks (or I use egg substitute equivalent to 2 eggs)
4 Tablespoons flour, heaping
2 cups milk
Heat milk. Mix in 1/4 c. sugar and flour. After thoroughly mixed, add some
milk to egg yolks than add to milk mixture. Keep warm. Meanwhile in a
heavy skillet, brown 3/4 c. sugar in butter until carmelized. Add carmel
mixture to warm milk mixture stirring constanstly. Cook until thick and
carmel is melted in. Add 1 teaspoon vanilla. Pour into a pre-baked pie shell.
------------------------------
Date: Mon, 3 Mar 1997 09:48:07 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Salatrim Answer
To everyone also wondering "what is salatrim?" here is the answer, or at
least what I found out from the Hershey Company: I called their
toll-free number this A.M. , 1-800-468-1714, and was told that salatrim
is a true fat of which only 55% of its calories are used by the body. It
is manufactured from vegetable oils, vinegar and aged cheeses by Pfizer
Food Science ( Pfizer Pharmaceutical Co? ). Also, I was told that
salatrim has been approved by the FDA.
If you call the 800# above, the Hershey Co. will mail you an information
sheet on this product. Cindy
------------------------------
Date: Mon, 3 Mar 1997 10:16:51 -0500
From: Martha Sheppard <marthahs@WORLDNET.ATT.NET>
Subject: Re: Wanted- Chicken & Rice Soup
TeAntae Turner wrote:
>
> I'm looking for a GOOD recipe for chicken and rice soup. My grandmother makes
> one that is outrageous but she doesn't write anything down (she's a pinch
> cook). I've tried to watch what she does and write it down but mine just
> doesn't taste as good as hers. Anyone out there have a recipe that is the best
> they've ever tasted? Thanks.
TeAntae, I have a very complicated recipe. (g) I use my leftover
chicken and rice. I add canned chicken broth until soup is right
consistency; heat and eat. Sometimes when I'm feeling a little
adventurous, I throw in a little sage or perhaps some chopped fresh
parsley. Best, Martha
--
Martha Sheppard Orlando, FL
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mailto:marthahs@worldnet.att.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 3 Mar 1997 10:15:09 -0600
From: Betty Lou Scoggins <bscoggins@WHY.NET>
Subject: Recipe Request
I am looking for a good coconut macaroon recipe - the moist chewy kind.
Can anyone help me???
Thanks in advance.
Betty
------------------------------
Date: Mon, 3 Mar 1997 11:17:55 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Pea Side Dishes
Here are what I have. Enjoy!!
Kim from Ft Myers, FL
swcoate@peganet.com
* Exported from MasterCook II *
CREAMED PEAS AND POTATOES (COR II)
Recipe By : Linda Nilsen
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium red potatoes -- cubed
1 package (10 oz) frozen peas
1 teaspoon sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
2 tablespoons minced fresh dill
Place potatoes in a saucepan; cover with water and cook until tender. Cook
peas according to package directions, adding the sugar. Meanwhile, melt
butter in a saucepan; add flour, salt and pepper to form a paste. Gradually
stir in milk. Bring to a boil; boil for 1 minute. Add dill; cook until
thickened and bubbly. Drain potatoes and peas; place in a serving bowl. Pour
sauce over and stir to coat. Serve immediately.
YIELD: 6-8 servings
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
PEAS AND CARROTS WITH MINT
Recipe By : Margie Snodgrass (ToH June/July 96)
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large carrots -- julienned
3 tablespoons butter
1/2 pound sugar snap peas
1 tablespoon finely chopped fresh mint -- (up to 2 Tbsp)
1/4 teaspoon salt
1/8 teaspoon pepper
Place carrots in a saucepan with enough water to cover; bring to a boil.
Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain.
Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas
are crisp-tender.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
PEAS WITH MUSHROOMS
Recipe By : Mary Dennis (ToH Oct/Nov 95)
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound fresh mushrooms -- sliced
2 tablespoons sliced green onions
1 tablespoon butter
1/4 teaspoon dried marjoram
1/4 teaspoon salt -- optional
1/8 teaspoon pepper
Dash ground nutmeg
1 package (10 oz) frozen peas -- cooked
In a skillet over medium heat, saute the mushrooms and onions in butter for
3-5 minutes. Add marjoram, salt if desired, pepper and nutmeg; mix well. Add
peas and heat through.
- - - - - - - - - - - - - - - - - -
NOTES : 95 calories; 117 mg sodium; 0 cholesterol; 10 gm carbohydrate; 4 gm
protein; 3 gm fat
(28% CFF)
* Exported from MasterCook II *
CONFETTI RICE ( also COR II)
Recipe By : Ruth Ann Stelfox
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound sliced bacon -- diced
1 cup long grain rice -- cooked
1 cup diced carrots -- parboiled
1 cup diced celery -- parboiled
1/2 cup fresh or frozen peas
Soy sauce -- optional
In a large skillet, cook bacon until crisp. Remove to paper towels; drain
all but 3 Tbsp of the drippings. Add rice, carrots, celery and peas; cook
until heated through, about 5-7 minutes. Stir in bacon. Serve with soy sauce
if desired.
YIELD: 6-8 servings
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Mon, 3 Mar 1997 10:29:44 +0000
From: Lori Calvin <CALVINL@PATTONVILLE.K12.MO.US>
Subject: Re: side dishes with peas
DATE: March 3, 1997
SUBJECT: RE: side dishes with peas
Charmaine,
I have a recipe of a 7-layer salad that I use 1 box of frozen peas in.
Even though it says "7-layer" it really is easy to make. Let me know if you or
anyone else would like the recipe. Thanks.
Lori
¶----------------------------------------------------------------------------¶
¶ Lori L. Calvin Pattonville School District ¶
¶ (314) 213-8051 High School Library Clerk ¶
¶ calvinl@pattonville.k12.mo.us ¶
¶----------------------------------------------------------------------------¶
------------------------------
Date: Mon, 3 Mar 1997 11:20:20 GMT-5
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: Re: Strawberry Trifle
>Here is a dessert I am dying to try, but I don't have a trifle dish. Please
>someone try this and tell me how it tasted.
>
>Kim from Ft Myers, FL
>swcoate@peganet.com
>
> * Exported from MasterCook II *
>
> CHOCOLATE TRIFLE
>
Hi Kim,
You don't need a trifle dish to make trifle...I use a 13X9X2 baking
dish....it works just as well......I make a strawberry trifle that is really
yum....
Strawberry Trifle.....
1 or 2 Sara Lee Pound Cakes (cubed)
2-3 boxes of frozen, sugared strawberries (thawed)
1 box custard
1 8 oz. whipped topping
Make custard according to package directions....cool....fold in whipped
topping. Cube the pound cake in bottom of pan.....pour strawberries over
cake.....pour custard over strawberries.....you can also put fresh
strawberries on top if you like. Cover with clear wrap and refrigerate 2
hours......
*Note: If you want to use fresh strawberries, you must sugar them and let
them sit or the dish will not be sweet and juice will not soak into cake.
Enjoy!
Barb :)
psbarb@scifac.indstate.edu
------------------------------
Date: Mon, 3 Mar 1997 11:21:50 GMT-5
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: Re: side dishes with peas
>Does anyone have any side dish recipes for peas? Thanks!!
>
Venissien Peas and Rice is very good and I will get the recipe from my
mother......very nice. Will post to the list when I get it.
Barb :)
psbarb@scifac.indstate.edu
------------------------------
Date: Mon, 3 Mar 1997 08:49:10 -0800
From: Thomas Way <egg@FOODWINE.COM>
Subject: eGG for March
The electronic Gourmet Guide (eGG) is pleased to announce the March 1997
issue (#31) of its long-running food ezine on the web. In celebration of
Spring, we offer food historian Ian Makay's reflections on egg
decorating, the eGGsters trip to an olive oil tasting and a special
feature on cooking with beer.
In addition, our regular columnists cover everything from soup to nuts
(but mostly soup this issue) and all our articles include great recipes.
Finally, don't miss the March edition of the Gourmet Guess food trivia
game. Ten lucky (and smart) contestants will win a copy of the
MasterCook Deluxe recipe program CD-ROM.
Of course the eGG is only one part of the foodwine.com site. Foodscape
is updated weekly and FoodDay and WineDay are updated every weekday.
Don't miss the fun -- point your browser at
http://www.foodwine.com
and taste the difference!
------------------------------
Date: Mon, 3 Mar 1997 11:41:21 -0600
From: Rochelle Krueger <KRUEGERR@PLATTE.UNK.EDU>
Subject: whipped topping
Hi, folks,
This weekend I made a Black Forest Cherry Cake as a trial run for a party I'm
having. I'm glad I did because now I have a question. It said to pipe whipped
topping around the edges. I did that and it looked wonderful.
The problem is it melted pronto, I mean within 30 seconds. The cake was
completely cooled and I used the whipped topping in the tub. I was wondering
if I used the kind in the can if that would stand up better. Does anyone have
any experience with this? I like things to be quick and easy, but I will make
the whipped topping from scratch if I have to.
Any suggestions?
Rochelle
------------------------------
Date: Mon, 3 Mar 1997 12:48:41 -0500
From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
Subject: Thank you!!!
A BIG thank you to all of you who rescued me yesterday by giving me the Red
Lobster Cheese Biscuit Recipe. Dinner was pretty much a success (It was
the first dinner my husband and I have ever hosted....we're house-sitting
for some friends so we finally have a place big enough for more than 2
people :) )
Here's what I made:
Shreddie's "party mix"
Red Lobster cheese biscuits
Caesar salad
Pasta with sauce
Fruit Cocktail
Mini Cherry Cheesecakes a recipe which I posted a couple of weeks ago. Our
friends kids (and our friends) went wild over this dessert. The kids said
mom was not allowed to leave without the recipe.
Anyway, thanks again. This is a great list!
Lilia
------------------------------
Date: Mon, 3 Mar 1997 13:03:10 GMT-5
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: Re: side dishes with peas
>SUBJECT: RE: side dishes with peas
>
>
>Charmaine,
> I have a recipe of a 7-layer salad that I use 1 box of frozen peas
>in.
>Even though it says "7-layer" it really is easy to make. Let me know if you
>or
>anyone else would like the recipe. Thanks.
Hi Lori,
is this the seven layer salad with mayo, cheese, peas etc? That is really
good...but yes, I am interested if you would like to post it.
Barb :)
psbarb@scifac.indstate.edu
------------------------------
Date: Mon, 3 Mar 1997 13:16:49 -0500
From: "Storm, Paula" <PAULAS@NCMS.ORG>
Subject: pea side dishes
I know there is an Italian recipe called Risi e Bisi or something like
that. It is made of rice with peas. Does anyone have this recipe?
------------------------------
Date: Mon, 3 Mar 1997 08:29:00 -0500
From: "Rinck, Marvin L." <mrinck@NATIONAL.AAA.COM>
Subject: Re: Coconut Recipe
I do not think this got posted the first time I sent it. I was view
only status and could not post.
Christine's Coconut Pie Desert--Pie
1 9-inch prebaked pie crust 3/4 cup granulated sugar
1/4 cup shredded coconut 2 Tablespoons margarine
1 13oz. can unsweetened 6 egg yolks, beaten
condensed milk (save whites for meringue)
1/4 cup water 1 teaspoon vanilla
2-1/2 Tablespoons sifted flour
Preheat oven to 400 degrees. Mix milk, water, egg yolks, margarine, and
vanilla. Set aside. Mix flour, sugar, and coconut. Combine the two
mixtures; mixing thoroughly. Cook in double boiler until mixture
thickens. Put in prebaked pie crust and top with meringue. Bake at 400
degrees just long enough to brown meringue.
-Claudia Sanders Cookbook (pg. 170)
------------------------------
Date: Mon, 3 Mar 1997 13:27:48 -0500
From: Debralyn Muscato <dbm2@CORNELL.EDU>
Subject: DESSERT
A friend of mine is looking for a dessert to take to a party that has no
fat and no sugar (at least not added sugar). Does anyone have a suggestion
other than fruit? Also any ideas if she did serve fruit how to make it
exciting?
Thanks,
Debbie
~~~~~~~~~~~~~~~~~~~~~
* Debralyn Muscato *
* Fine Arts Library *
* Cornell University*
~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 3 Mar 1997 13:31:00 -0500
From: "Goffigon, Lucia" <Goffigon.Lucia@MGH.HARVARD.EDU>
Subject: RECIPE - MAC AND CHEESE
I don't know if anyone is interested, but after numerous tries, my s.o.
and I have finally come up with a mac and cheese recipe we like ( much
much much trial and error ). The consistency we were looking for was
firm but not so firm you can bounce it off the floor, yet not runny
either. We use the cheapy boxed stuff for our runny version. Y'know -
those days when it is quite apparent the entire world has spent the
night (while you were sleeping) conspiring to make your life difficult!!
:-)
Our recipe is as follows......
1 pound pasta (we use anything that's on sale - shape doesn't matter too
much - acine de pepe might be a little small, though......)
2 cans fat free evaporated milk ( comes to a bit shy of 3 cups liquid)
3 cups shredded cheese - if you use ricotta reduce the liquid by ~ 1/2
cup
2 eggs
1/2 cup melted butter (or a little more if your cholesterol is good)
salt to taste
Mix all liquids together in a large measuring cup (the easier to pour
with!). Grease a 2-3 quart bowl and line with half the pasta, then half
the cheese, the other half of the pasta then the other half of the
cheese. Pour liquid over top and bake at 350 till firm. Should be 30 -
45 minutes depending on your oven.
We finally got this right last night and I just couldn't contain my
excitement.
Hope eveyone who likes this consistency enjoys the recipe.
The fat free evaporated milk is really fine to use - we did ours last
night with jack and cheddar and it was almost too rich - you could
easily get away with using less butter also if desired.
Lucia ( in Boston where all the crocuses and birds are totally confused
by our beautiful weather. They're all gonna get pounded tonite in the
snow/ice storm that's on the way)
------------------------------
Date: Mon, 3 Mar 1997 13:24:55 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: Is coconut good for you?
I was under the impression that coconut was definitely on the really
high fat list, and then I saw Martha Stewart making a coconut cake. I
think she drank the milk and said how good for you it was. This
confused me. Is it the oil (from the coconut meat) that has a lot of
fat? Is the milk relatively fat free? Or is it one of those like olive
oil that raise the things that need to be raised--excuse me I get the
saturate names mixed up. Mary Curtis
------------------------------
Date: Mon, 3 Mar 1997 13:55:00 -0500
From: "Goffigon, Lucia" <Goffigon.Lucia@MGH.HARVARD.EDU>
Subject: FW: DESSERT
How about :
Title: CHOCOLATE CREAM MOUSSE
Categories: Diabetic, Desserts, Chocolate
Yield: 1 servings
1 pk (1-oz) Low cal chocolate pudding
1 1/2 c Skim milk
1/2 ts Grand mariner
1/2 ts Butter flavoring
1 Egg white
2 ts Fructose
4 tb Prepared low calorie topping
In small bowl, combine pudding mix and milk.
Microwave at HIGH 5-7 minutes, or until slightly
thickened, stirring 2-3 times. Stir in Grand Mariner
and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and
fructose. Whip until egg whites form stiff peaks.
Fold in pudding. Spoon in serving dishes, chill. Serve
with low-calorie whipped topping. From "Microwaving on
a Diet" by Barbara Methven.
----------
From: Debralyn Muscato
To: EAT-L@LISTSERV.VT.EDU
Subject: DESSERT
Date: Monday, March 03, 1997 1:27PM
A friend of mine is looking for a dessert to take to a party that has no
fat and no sugar (at least not added sugar). Does anyone have a
suggestion
other than fruit? Also any ideas if she did serve fruit how to make it
exciting?
Thanks,
Debbie
~~~~~~~~~~~~~~~~~~~~~
* Debralyn Muscato *
* Fine Arts Library *
* Cornell University*
~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 3 Mar 1997 12:08:57 -0500
From: Barbara Perez <barbfp@GSAIX2.CC.GASOU.EDU&amp;amp;gt;
Subject: Hearts of Palm and Artichoke Hearts
Hello All!
Years ago when I was in college in Spain, there was this wonderful dish that
was prepared with hearts of palm and artichoke hearts. It was covered with
a mayonnaise dressing. It was simply splendid!
Does anyone out there have recipe for this dish?
TIA,
Barb
*********************************************************
Barbara F. Perez
Georgia Southern University
Department of Learning Support
L. B. 8132
Voice 912-681-5371 ^~~~~~~^
FAX 912-681-5988 * *
barbfp@gsaix2.cc.gasou.edu -\/-
*********************************************************
------------------------------
Date: Mon, 3 Mar 1997 14:20:36 -0500
From: Diane Auriemma <nc501121@NCCVAX.WVNET.EDU>
Subject: Help
Is anyone out there today from the list admin.?????
S.O.S.
I need your help.
Diane in WV
------------------------------
Date: Mon, 3 Mar 1997 13:23:28 -0600
From: cbmcam@CYBERRAMP.NET
Subject: Website for Ginger-Ginger Cookies
Seems that someone had trouble getting through to the URL I posted for the
Ginger-Ginger Cookie Cutter Cookie recipe. In case you need to access the
site from the Home Page, I'm posting this one which will take you to the
index for the whole site. Once there, choose "Weightloss Central." GREAT site.
http://www.womensedge.com:80/index.html
Hope you enjoy the site. :)
Carla
------------------------------
Date: Mon, 3 Mar 1997 14:30:38 EST
From: Teasel <teasel@JUNO.COM>
Subject: <No subject given>
Commercial macaroni and cheese (e. g., Kraft's) includes a
packet of dried cheese/milk/seasonings.
My mother made wonderful (but unbelievably rich) baked
macaroni and cheese using this cheese mix as a seasoning
packet for her own sauce.
Does anyone know how to make the packet insted of having to
buy a box of macaroni and cheese mix? With all the make a
mix cookbooks, I should think that this would be able to
duplicate at home, but have not yet seen it.
Thank you very much.
------------------------------
Date: Mon, 3 Mar 1997 14:30:38 EST
From: Teasel <teasel@JUNO.COM>
Subject: JEAN GOOD'S SCALLOPED CARROTS
When I was in college, the town's Quaker church had a potluck
dinner one Sunday each month. Each member of the congregation
brought a favorite dish, and all college students were made
welcome (for free). Although everything served was
delectable, this was always my favorite (and at the time I
didn't even like either cooked carrots or creamed foods!).
_EVERYONE_ loves this.
4 tablespoons (1/2 stick) butter or margarine, divided
(1 tbsp., 2 tbsp., and 1 tbsp.)
1 pound (8 - 10) raw carrots, peeled and sliced into
1/4-inch disks ( 3 3/4 - 4 cups)
Cold water
1 cup (1/4 lb) grated processed American cheese spread (e.
g., Velveeta), divided (1/2 cup and 1/2 cup)
3/4 cup chopped raw onion (approximately 1 large onion)
2 tablespoons instant-blending flour (e. g., Wondra)
1/2 teaspoon salt
1/4 teaspoon dry mustard
Pinch of black pepper
1 (8-ounce) container (1 cup) half and half cream, room
temperature
1/4 cup dry unseasoned bread crumbs
. Preheat oven to 350 degrees F.
. Spread 1 tablespoon of the butter over bottom and sides of
1-quart casserole. Set aside.
. Pour carrots into 2-quart saucepan. Add enough cold water
to cover carrots. Cook over high flame until water comes
to a boil. Lower flame to moderate and continue cooking
until carrots are barely tender when pierced with a fork
(about 6 minutes). Drain carrots in colander. Set aside
until cool enough to touch.
. Pour 1/3 of the drained carrots into the bottom of the
greased casserole. Sprinkle with 1/2 cup of the cheese.
Pour half of the remaining carrots into a layer over the
cheese. Sprinkle with remaining 1/2 cup cheese. Top with
remaining carrots. Set aside.
. Melt 2 tablespoons butter in medium-sized skillet. Add
chopped onion. Saute over low flame until golden (about 3
minutes). Sprinkle with flour, salt, mustard, and pepper.
Stir with wire whisk until mixture forms a paste.
. Gradually add cream (while continuing to stir constantly).
Cook until thickened (consistency of a sauce). Pour over
carrot-cheese mixture. Set aside.
. Melt remaining 1 tablespoon butter in small pan. Add bread
crumbs. Cook, stirring frequently, until golden brown.
Sprinkle toasted bread crumbs evenly over contents of
casserole.
. Place on center shelf of oven and bake 25 minutes. Serve
hot.
Yield: 4 - 6 servings
N. B. In addition to being delicious, it reheats perfectly,
and is therefore ideal for covered dish, potluck, and
buffet dinners.
------------------------------
Date: Mon, 3 Mar 1997 19:36:03 -0600
From: Belle Thomas <bellet@IMAGIN.NET>
Subject: Re: side dishes with peas
Charmaine wrote:
>
> Does anyone have any side dish recipes for peas? Thanks!!
And more specifically....does anyone have a recipe for Pigeon Peas and
Rice (Caribbean style)???
I'm gettin' this HUUUUUGE craving...and though I think I can remember
how to almost brown the tomato paste and such...I'm just not sure...and
nothing in the free world is better!!! <sigh>
Belle Thomas
bellet@imagin.net
------------------------------
Date: Mon, 3 Mar 1997 19:45:48 -0600
From: Belle Thomas <bellet@IMAGIN.NET>
Subject: Re: Wanted- Chicken & Rice Soup
Martha Sheppard wrote:
>
> TeAntae Turner wrote:
> >
> > I'm looking for a GOOD recipe for chicken and rice soup. My grandmother makes
> > one that is outrageous but she doesn't write anything down (she's a pinch
> > cook). I've tried to watch what she does and write it down but mine just
> > doesn't taste as good as hers. Anyone out there have a recipe that is the best
> > they've ever tasted? Thanks.
>
> TeAntae, I have a very complicated recipe. (g) I use my leftover
> chicken and rice. I add canned chicken broth until soup is right
> consistency; heat and eat. Sometimes when I'm feeling a little
> adventurous, I throw in a little sage or perhaps some chopped fresh
> parsley. Best, Martha
Hey, Martha...
I think I remember you from the culinary school we OBVIOUSLY both
attended!! MakeDoU!!!
Recombining bits of this n' that from previous meals is NOT called
leftovers at our place! It's called MadCap Adventure Night <wink!> but
then we live rather quietly <g>. When I only have to add a crust, or
some tomato sauce or maybe some potato flakes, we call that a "FREE"
meal!!
All best,
Belle
------------------------------
Date: Mon, 3 Mar 1997 14:45:44 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: Is coconut good for you?
Hi Mary,
Boy am I sorry that I didn't see this show. Coconut from what I
understand is VERY BAD for you. Just to double check, I looked it up in
my book of food counts, and here is what it said:
coconut milk--- 1T has 50 calories and 5g of fat ( translates
to 90% fat )
fresh shelled coconut--- 1 oz has 100 calories and 9.5g of fat (
85% fat )
shredded coconut--- 2T has 60 calories and 4g of fat ( 60% fat )
It would be very interesting to check out her arteries if this is
something she eats and drinks on a regular basis.
Cindy
On Mon, 03 Mar 1997 13:24:55 -0500 mary curtis <curtism@fuse.net> writes:
>I was under the impression that coconut was definitely on the really
>high fat list, and then I saw Martha Stewart making a coconut cake. I
>think she drank the milk and said how good for you it was. This
>confused me. Is it the oil (from the coconut meat) that has a lot of
>fat? Is the milk relatively fat free? Or is it one of those like
>olive
>oil that raise the things that need to be raised--excuse me I get the
>saturate names mixed up. Mary Curtis
>
------------------------------
Date: Mon, 3 Mar 1997 13:51:36 -0600
From: cbmcam@CYBERRAMP.NET
Subject: Re: Is coconut good for you?
http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl
A search of the USDA nutrient database yields the following information:
One cup of canned coconut milk contains:
42.748 grams of SATURATED fat
2.05 grams of monounsaturated fat
0.527 grams of polyunsaturated fat
Fat is fat. The body metabolized the different kinds in different ways, but
it's still fat. You shouldn't have more than 30 (THIRTY!) grams of fat a
day; so, I fail to see how downing a cup of 42.748 grams of saturated fat
could be remotely healthy for you in any way, shape or form.
I know it may be hard to believe...but... brace yourself... Martha Stewart
is WRONG!!! <gasp>
If you are concerned about the fat content of food, coconut is best left out
of your diet. My house is considered a Coconut Free Zone. Use the extract if
you absolutely have to have the flavor.
Carla
At 01:24 PM 3/3/97 -0500, you wrote:
>I was under the impression that coconut was definitely on the really
>high fat list, and then I saw Martha Stewart making a coconut cake. I
>think she drank the milk and said how good for you it was. This
>confused me. Is it the oil (from the coconut meat) that has a lot of
>fat? Is the milk relatively fat free? Or is it one of those like olive
>oil that raise the things that need to be raised--excuse me I get the
>saturate names mixed up. Mary Curtis
>
>
------------------------------
Date: Mon, 3 Mar 1997 14:56:00 -0500
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
Subject: PORTOBELLO MUSHROOM NUTRITION INFO
To Eat-L and FoodWine:
Does anyone have nutrition information for portobello mushrooms? My little
calorie counter book doesn't list it, it's not an ingredient in the MasterCook
database, and the package they're in at the store has no nutrition info on it.
I'm trying to get accurate nutrition info for a bunch of recipes and I have
the sneaking suspicion that linking "portobello" mushrooms to "mushrooms" is
not going to give me the correct results.
TIA,
Kelly
Cleveland, OH
------------------------------
Date: Mon, 3 Mar 1997 14:25:25 -0600
From: Ken & Jane <kenquann@ESCAPE.CA>
Subject: Re: address?
I have been trying to contact Jessica Walton, EAT-L Co-Administrator at
Jessica@dynasty.net. I keep getting a message that this is not a valid
internet address. Could you please help me contact her.
Thanks,
Jane Lockhart
------------------------------
Date: Mon, 3 Mar 1997 14:22:42 -0600
From: cbmcam@CYBERRAMP.NET
Subject: Re: Mac & Cheese mix packet
At 02:30 PM 3/3/97 EST, Teasal asks us:
>Does anyone know how to make the packet insted of having to
>buy a box of macaroni and cheese mix?
I just happened to finish reading this thread on the bread bakers list and
am posting the relevant <snips> for you here. Hope this info helps.... Carla :)
>> I have looked to years for some of the fluorescent orange cheese
>> powder that comes in store-bought Mac&Cheese packages. It appears
>> to me that for about $.75 you get about $.05 worth of pasta and a
>> little of this majic powder. Well, I finally have seen it
>> advertised in a King Arthor's Flours catalog, but their price is so
>> high that it is still a better deal to buy the store-bought type.
>
>I have seen it sold at "BJ's" (a discount food warehouse like a
>Sam's Club) in 2 (?) pound containers. I don't know about the price,
>though, as it wasn't on my shopping list. I just noticed it on the
>shelf in passing....
> Are you referring to the cheddar type cheese powder that comes
>with the packages of mac & cheese put out by Kraft foods? If so, you can
>purchase the cheese food powder separately in most supermarkets. It is
>called Kraft Grated American Cheese Food. hope this is what you were
>looking for.
>I happened upon a sale at one of the discount drugstores - LaRosa brand
>boxes of macaroni and cheese were 4/$1. I just weighed the cheese package
>and it's 1 oz. (including wrapper), so that comes to around $4/lb. Ron,
>maybe you should scout out the discount drugstores (ie Pharmor-type places),
>Wal-marts, or the dollar stores.
>
------------------------------
Date: Mon, 3 Mar 1997 15:44:40 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Recipe Soup - Butter Bean and Ham Chowder
Snow has decended on PA after weeks of mild weather. It's time for soup!
Butter Bean and Ham Chowder
2 T butter
1 1/2 cups thinly sliced green onion. (I used yellow onion)
2 large carrots, chopped
2 T all purpose flour
3 cups chicken broth
1 cup water
(I used a large can of chicken broth and omitted the water)
1 tsp dry marjoram leaves
6 oz cooked ham (you can use more and put the bone in too if you have one)
2 cans (15 oz) butter beans. (I used home cooked favas)
1 pkg (10 oz) frozen corn kernels, thawed.
Salt and pepper
Melt butter. Add carrots and onions and cook slowly till onion is limp.
Stir in flour to coat vegetables.
Add broth, water and marjoram. Bring to a boil. Cover and simmer until
carrots are tender. Cut ham into bitable pieces. When carrots are tender
add ham, corn and beans. Cover and simmer till done. Add salt and pepper
to taste.
Jean
------------------------------
Date: Mon, 3 Mar 1997 16:00:45 -0500
From: Martha Sheppard <marthahs@WORLDNET.ATT.NET>
Subject: Re: address?
Ken & Jane wrote:
>
> I have been trying to contact Jessica Walton, EAT-L Co-Administrator at
> Jessica@dynasty.net. I keep getting a message that this is not a valid
> internet address. Could you please help me contact her.
>
> Thanks,
> Jane Lockhart
Jane, I believe Jessica's new address is - JESSICA@MIDWEST.NET
--
Martha Sheppard Orlando, FL
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mailto:marthahs@worldnet.att.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 3 Mar 1997 07:39:19 -0800
From: C <jazzbel@MAIL.BATELNET.BS>
Subject: Re: Is coconut good for you?
Depends on which side of the dietary coin you are.
85% fat is good if you are following low-carb(Atkins et al.)
I stopped worrying about cholesterol long ago.
I cook with coconut milk quite often, I've only eaten butter at home since 1989,
I've eaten 2-3 eggs a day for the past 10 months.
My cholesterol level is 135, most of it good.
My doctor told me to continue doing whatever I am doing...
cdryan@juno.com wrote:
>
> Hi Mary,
>
> Boy am I sorry that I didn't see this show. Coconut from what I
> understand is VERY BAD for you. Just to double check, I looked it up in
> my book of food counts, and here is what it said:
> coconut milk--- 1T has 50 calories and 5g of fat ( translates
> to 90% fat )
> fresh shelled coconut--- 1 oz has 100 calories and 9.5g of fat (
> 85% fat )
> shredded coconut--- 2T has 60 calories and 4g of fat ( 60% fat )
> It would be very interesting to check out her arteries if this is
> something she eats and drinks on a regular basis.
> Cindy
>
> On Mon, 03 Mar 1997 13:24:55 -0500 mary curtis <curtism@fuse.net> writes:
> >I was under the impression that coconut was definitely on the really
> >high fat list, and then I saw Martha Stewart making a coconut cake. I
> >think she drank the milk and said how good for you it was. This
> >confused me. Is it the oil (from the coconut meat) that has a lot of
> >fat? Is the milk relatively fat free? Or is it one of those like
> >olive
> >oil that raise the things that need to be raised--excuse me I get the
> >saturate names mixed up. Mary Curtis
> >
------------------------------
Date: Mon, 3 Mar 1997 15:07:32 -0600
From: cbmcam@CYBERRAMP.NET
Subject: REC: Coconut Macaroons
At 10:15 AM 3/3/97 -0600, you wrote:
>I am looking for a good coconut macaroon recipe - the moist chewy kind.
>
Haven't tried this. I don't use coconut 'cause of the obscenely high fat
content. This recipe is from the jewish-foods list archive at:
http://www.eskimo.com/~jefffree/recipes/
COCONUT MACAROONS
Yield: about 2 dozen cookies
2 egg whites
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla
1 1/2 cups shredded coconut
1/3 cup marachino cherries, drained and chopped
Break egg whites with salt until very stiff. Gradually beat in sugar. Add
remaining ingredients and blend well. Drop from a teaspoon onto a greased
baking sheet. Bake at 350* for 15 minutes, until delicately browned.
From: Lita (alotzkar@direct.ca)
------------------------------
Date: Mon, 3 Mar 1997 16:41:37 EDT
From: Barbara klear <BKLEAR@IGSRGLIB01.ER.USGS.GOV>
Subject: Re: Request for Turtle Cake
I downloaded this from this list a while back:
From: jrjet@whidbey.net (Dot & Tim McChesney)
Verla's Turtle Cake
1 Package German Chocolate Cake Mix
Ingredients called for on cake mix box
14oz Package Caramels
5 oz can Evaporated Milk
3/4 cup Margarine
1 cup Pecans (chopped )
1 cup Chocolate Chips
Preheat Oven to 350
Mix cake as per box directions.
Grease a 9x13 pan.
Bake a little less than half of the batter for 15 minutes.
Melt the caramels, margarine and milk in the microwave (about 10
minutes) stirring a couple of times.
Pour caramel mixture over cake, sprinkle with nuts and chocolate
chips. Pour the rest of the cake mix over the top.
Bake 20-35 minutes more, test for doneness.
Barbara Klear
bklear@usgs.gov
------------------------------
End of EAT-L Digest - 2 Mar 1997 to 3 Mar 1997 - Special issue
**************************************************************
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