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Date: Mon, 3 Mar 1997 23:00:00 -0500
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There are 19 messages totalling 761 lines in this issue.
Topics of the day:
1. Looking for Bruschetta Recipes
2. DESSERT
3. Recipe Request
4. FW: Recipe Request
5. Info. IS COCONUT GOOD FOR YOU
6. Subscription problems (2)
7. pork roast
8. bruschetta recipes
9. bruschetta
10. recipe-warm german potatoe salad thank you and recipe
11. whipped topping
12. coconut milk and water (2)
13. RECIPE: Calamari alla Nanni (Squid in Wine Sauce
14. Thank you
15. Strawberry Trifle
16. Fat Content of Raw Coconut Milk
17. Diabetic sister's visit...
----------------------------------------------------------------------
Date: Mon, 3 Mar 1997 16:41:52 -0500
From: Eileen & Bob Holze <beck4@ASAN.COM>
Subject: Looking for Bruschetta Recipes
Hi all,
I am looking for a bruschetta recipe using chopped tomatoes, oil, garlic,
and basil. I would prefer that it be uncooked if possible. Any and all
recipes would be most appreciated.
Am planning to serve these at a fashion show for 400 women in April, so
they cannot be served hot.
Thanks to one and all.
Eileen
------------------------------
Date: Mon, 3 Mar 1997 15:45:53 -0600
From: mac <w.ma.chandler@WORLDNET.ATT.NET>
Subject: Re: DESSERT
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Debralyn Muscato wrote:
>
> 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*
> ~~~~~~~~~~~~~~~~~~~~~
This dessert is so yummy it's hard to eat just one serving!
It looks especially pretty in a clear glass bowl.
mac
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* Exported from MasterCook II *
Low-Cal Fruit Dessert
Recipe By : Cathy Gaston
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Use: 8 X 8 pan or larger
Crust:
1 package graham crackers -- crushed
2 tablespoons margarine -- melted
Layers:
instant sugar-free vanilla pudding -- fixed as directed
sliced bananas
drained crushed pineapple
sliced fresh strawberries
non-fat Cool Whip
Mix melted margarine and crushed graham crackers. Press into bottom of pan or bowl. Spread layers in order listed. Cover and chill for at least 2 hours to allow flavors to blend.
Can experiment with pudding flavors and fruits. Very good!
- - - - - - - - - - - - - - - - - -
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------------------------------
Date: Mon, 3 Mar 1997 16:54:36 -0500
From: Miriam Meier <MEIER@SALS.EDU>
Subject: Recipe Request
I am looking for a recipe for Crockpot Pork Roast. Please post your replies to
the list so everyone can appreciate them. thanks in advance
------------------------------
Date: Mon, 3 Mar 1997 17:29:00 -0500
From: "Goffigon, Lucia" <Goffigon.Lucia@MGH.HARVARD.EDU>
Subject: FW: Recipe Request
Here's one for pot roast - should be interchangeable
Title: Crock Pot Pot Roast
Categories: None
Yield: 1 servings
3 1/2 lb Pot roast (or chuck)
1 lg Onion, chopped
3 lg Carrots, peeled and sliced
16 oz Can diced tomatoes, with
-their juice
Place the onion and carrots on the bottom of the crock pot (you'll
need at leasta 4 quart crock pot for this recipe). Put the meat on
top and season to taste with salt and pepper. Pour the tomatoes over
all and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.
+++++++++++++++++++++++++++
----------
From: Miriam Meier
To: eat-l@listserv.vt.edu
Subject: Recipe Request
Date: Monday, March 03, 1997 4:54PM
I am looking for a recipe for Crockpot Pork Roast. Please post your
replies to
the list so everyone can appreciate them. thanks in advance
------------------------------
Date: Mon, 3 Mar 1997 17:37:02 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: Info. IS COCONUT GOOD FOR YOU
Cholesterole runs in the genes, if you have high cholesterole you will
have a hard time keeping it down by over indulgence in fat products.
Coconut, coconut oil, Palm Oil, is strictly prohibited on my diet. If
you don't have it in your genes you can eat almost everything you want.
My husbands cholesterole in very low, and we eat the same thing.
My cholesterol went up to 341, I do have it down to 180 now, with the
help of pills and diet.
Thanks for listening, Katherine
------------------------------
Date: Mon, 3 Mar 1997 22:45:03 GMT
From: Rick Silvers <Strider@AKAMAIL.COM>
Subject: Subscription problems
Hello
I'm trying to change my email address from Strider@akaMail.com to
Strider@prefer.net but am having a problem getting the Listserv
address to accept my commands.. If possible could someone please
email me the address of someone I can contact about this problem..
I've tried the request address with no luck.. For some reason I'm
having a problem with all my Listserv mailing list..
I will only have access to the akaMail address for a few more weeks..
Any help would be appreciated..
TIA
Rick Silvers
strider@prefer.net / strider@blueridge.net
"If you don't know where your are going,you will wind up somewhere else!"-- Yogi Berra
------------------------------
Date: Mon, 3 Mar 1997 17:01:45 -0600
From: Dot McChesney <jrjet@MTCO.COM>
Subject: pork roast
This is the only pork roast recipe I have that uses a crock pot. Looks
pretty good although simple. Dot
Crafting links added Feb. 25th!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
* Exported from MasterCook Mac *
Crockpot Pork Roast
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3 lb Pork Roast -- (3 to 4)
6 Potatoes -- Halved
8 Carrots -- Cut in pieces
1/2 package Lipton Onion Soup Mix or
1 Onion -- Quartered
1 cup Water
Prepare your vegetables. Place in the following order: carrots then
potatos and then your Pork Roast. Mix water and onion soup mix. Pour
over roast. Slow-cook on slow for about 10 hours. You can substitute a
beef roast.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 373 Calories; 10g Fat (24% calories from fat); 13g Protein; 59g Carbohydrate; 20mg Cholesterol; 62mg Sodium
_____
------------------------------
Date: Mon, 3 Mar 1997 17:37:34 -0600
From: Pam Seay <pseay@STUDENTS.WISC.EDU>
Subject: bruschetta recipes
Eileen,
Here are a few bruschetta recipes from The New Basics Cookbook by Sheila
Lukins and Julee Rosso. The first one is fairly involved, the others less
so. Enjoy!
Clark Wolf's Bruschetta
10 vine-ripened tomatoes, coarsely chopped
1 large yellow bell pepper, cored, seeded, and coarsely chopped
2 cloves garlic, finely slivered
1/2 cup coarsely chopped fresh Italian (flat-leaf) parsley
2 Tbs. finely snipped fresh chives
2 tsp. finely chopped cilantro
1 tsp. finely chopped fresh thyme leaves
3 fresh basil leaves, finely chopped (optional)
3 fresh sage leaves, finely chopped (optional)
8 Kalamata olives pitted and chopped
1 Tbs. capers, drained and coarsely chopped
1/2 to 1 cup extra virgin olive oil
salt and pepper, to taste
1 large country bread with a good crust
2 large cloves garlic, halved
1. In a large bowl, gently toss together the tomatoes, yellow pepper,
slivered garlic, parsley, chives, cilantro, thyme, basil, sage, olives, and
capers.
2. Pour in enough of the olive oil to cover. Season with salt and pepper
and toss together gently. Let the mixture rest while you make the garlic
toasts.
3. Cut the bread into 1/2-inch-thick slices and brown them on both sides
under the broiler or on the grill.
4. Rub one side of each bread slice with the halved cloves of garlic, and
then brush lightly with olive oil.
5. Place a slice of toast on each plate, and top it with a healthy spoonful
of the tomato mixture.
12 portions
Alice Waters' Bruschetta
1 loaf crusty sourdough country bread
extra virgin olive oil
1 large garlic clove, halved
ripe garden tomatoes (use 1 tomato per large slice of bread)
red wine vinegar
salt and freshly ground black pepper, to taste
basil leaves
1 shallot, peeled and finely diced (optional)
1. Cut the bread into medium-thick slices. Either grill or toast them
until they're nice and brown on both sides.
2. Drizzle toasts liberally with olive oil, and rub each slice with garlic.
3. Slice tomatoes and arrange on top of the bread. Sprinkle with a splash
of vinegar, salt, pepper, and a few basil leaves. Serve immediately. (If
the tomatoes are not perfectly flavorful, macerate the finely diced shallot
in the vinegar and sprinkle on top).
Basic Bruschetta
12 to 14 fresh ripe (plum) tomatoes
2 Tbs. minced garlic
2 Tbs. minced shallots
1 cup fresh basil leaves
1 tsp. fresh lemon juice
salt and ground black pepper, to taste
1/3 cup plus 1/4 cup extra virgin olive oil
3 cloves garlic, slivered
8 thick slices round peasant bread
1. Cut the tomatoes into 1/4-inch dice and place in a bowl. Toss with the
minced garlic and shallots.
2. Chop the basil coarsely and add to the tomatoes, along with the lemon
juice, salt and pepper, and 1/3 cup olive oil. Set aside.
3. Heat the 1/4 cup olive oil in a small skillet. SautÈ the slivered
garlic until golden, 2 to 3 minutes. Discard the garlic and reserve the
oil.
4. Toast the bread and cut each slice in half. Arrange the slices on eight
small plates. Brush the garlic-flavored oil over each slice, spoon the
tomato mixture over the bread, and serve immediately. The mixture should
be at room temperature.
8 portions.
Pam Seay
pseay@students.wisc.edu
608.255.7534
------------------------------
Date: Mon, 3 Mar 1997 17:41:29 -0600
From: Pam Seay <pseay@STUDENTS.WISC.EDU>
Subject: bruschetta
Eileen,
Here are a few bruschetta recipes from the The New Basics Cookbook by Julee
Rosso and Sheila Lukins. The first one is fairly involved, the others less
so. Enjoy!
Clark Wolf's Bruschetta
10 vine-ripened tomatoes, coarsely chopped
1 large yellow bell pepper, cored, seeded, and coarsely chopped
2 cloves garlic, finely slivered
1/2 cup coarsely chopped fresh Italian (flat-leaf) parsley
2 Tbs. finely snipped fresh chives
2 tsp. finely chopped cilantro
1 tsp. finely chopped fresh thyme leaves
3 fresh basil leaves, finely chopped (optional)
3 fresh sage leaves, finely chopped (optional)
8 Kalamata olives pitted and chopped
1 Tbs. capers, drained and coarsely chopped
1/2 to 1 cup extra virgin olive oil
salt and pepper, to taste
1 large country bread with a good crust
2 large cloves garlic, halved
1. In a large bowl, gently toss together the tomatoes, yellow pepper,
slivered garlic, parsley, chives, cilantro, thyme, basil, sage, olives, and
capers.
2. Pour in enough of the olive oil to cover. Season with salt and pepper
and toss together gently. Let the mixture rest while you make the garlic
toasts.
3. Cut the bread into 1/2-inch-thick slices and brown them on both sides
under the broiler or on the grill.
4. Rub one side of each bread slice with the halved cloves of garlic, and
then brush lightly with olive oil.
5. Place a slice of toast on each plate, and top it with a healthy spoonful
of the tomato mixture.
12 portions
Alice Waters' Bruschetta
1 loaf crusty sourdough country bread
extra virgin olive oil
1 large garlic clove, halved
ripe garden tomatoes (use 1 tomato per large slice of bread)
red wine vinegar
salt and freshly ground black pepper, to taste
basil leaves
1 shallot, peeled and finely diced (optional)
1. Cut the bread into medium-thick slices. Either grill or toast them
until they're nice and brown on both sides.
2. Drizzle toasts liberally with olive oil, and rub each slice with garlic.
3. Slice tomatoes and arrange on top of the bread. Sprinkle with a splash
of vinegar, salt, pepper, and a few basil leaves. Serve immediately. (If
the tomatoes are not perfectly flavorful, macerate the finely diced shallot
in the vinegar and sprinkle on top).
Basic Bruschetta
12 to 14 fresh ripe (plum) tomatoes
2 Tbs. minced garlic
2 Tbs. minced shallots
1 cup fresh basil leaves
1 tsp. fresh lemon juice
salt and ground black pepper, to taste
1/3 cup plus 1/4 cup extra virgin olive oil
3 cloves garlic, slivered
8 thick slices round peasant bread
1. Cut the tomatoes into 1/4-inch dice and place in a bowl. Toss with the
minced garlic and shallots.
2. Chop the basil coarsely and add to the tomatoes, along with the lemon
juice, salt and pepper, and 1/3 cup olive oil. Set aside.
3. Heat the 1/4 cup olive oil in a small skillet. SautÈ the slivered
garlic until golden, 2 to 3 minutes. Discard the garlic and reserve the
oil.
4. Toast the bread and cut each slice in half. Arrange the slices on eight
small plates. Brush the garlic-flavored oil over each slice, spoon the
tomato mixture over the bread, and serve immediately. The mixture should
be at room temperature.
8 portions.
Pam Seay
pseay@students.wisc.edu
608.255.7534
------------------------------
Date: Mon, 3 Mar 1997 18:50:29 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: Re: recipe-warm german potatoe salad thank you and recipe
Thank you all for sending in the warm German potato salad recipies , I
want to try them all. If there is any interest, I have inherited two
cookbooks cookbooks from the 20's and 30's. Here is a recipe we grew up
loving. Lemon Sponge Pie
1 cup sugar , 3 tblsp. butter,yolks of two eggs. beat these together,
add juice and grated rind of one lemon, three tblsp.flour, mix together.
Add one cup milk and the stiffly beaten egg whites(these you will fold
in). Bake in slow (325) oven about 45 min or till golden and set,useing
one unbaked crust. This list is so good about sharing recipies and
time, I never thought there were so many thoughtful people from all
over. This is an education!!! warm regards, Pat
Perreault
------------------------------
Date: Mon, 3 Mar 1997 19:29:03 -0500
From: Walt Gray <waltgray@MNSINC.COM>
Subject: Re: whipped topping
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KRUEGERR@platte.unk.edu wrote:
>
> Hi, folks,
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.
Walt Gray---Alexandria Virginia
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* Exported from MasterCook *
To Stabilize Whipped Cream....
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Info
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 t Unflavored gelatin (Knox
-comes to mind)
4 ts Cold water
1 c Heavy whipping cream
1/2 ts Clear vanilla (or regular if
-you do not mind that it
-will
Not be real white.
Combine gelatin and cold water in a saucepan. Let stand until thick.
Place over low heat, stirring constantly, just until gelatin dissolves.
Remove from heat and cool. DO NOT LET IT SET. Whip cream, sugar, and
vanilla until slightly thickened. While beating slowly, gradually add
the gelatin to whipped cream mixture. Whip at high speed until stiff.
Cakes iced with whipped cream must be stored in the refrigerator. This
recipe comes from the Wilton year book.
From: "Kim" <kreese@paradise.net>
Date: Fri, 31 Jan 1997 16:20:32 -0500
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------------------------------
Date: Mon, 3 Mar 1997 20:16:17 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: coconut milk and water
When you open a fresh coconut the liquid inside it is the coconut water.
This is what Martha Stewart was probably drinking. It is *not* the same
as coconut milk (and not as *bad* for you - though I think you can have
almost anything in moderation). Coconut milk is made by combining
grated coconut with (usually hot) water, then straining the mixture.
The resulting liquid is coconut milk.
------------------------------
Date: Mon, 3 Mar 1997 20:28:57 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Calamari alla Nanni (Squid in Wine Sauce
A recipe in response to a request made some time ago ...
Calamari alla Nanni (Squid in wine sauce)
serves 12 or more
2/3 cup olive oil
6 cloves garlic, finely chopped
1/3 cup finely chopped scallions
4 bay leaves
1 2-ounce can flat anchovies
6 1/2 pounds fresh squid, thoroughly cleaned and cut into 1-inch rounds
1/2 cup chopped fresh parsley
1/2 cup chopped fresh basil
3/4 cup dry white wine
1/2 teaspoon oregano
1 pound peeled, cored, crushed fresh tomatoes, or about 1 1/2 cups, or
use canned imported tomatoes
salt and freshly ground pepper
1 tablespoon Pernod or other anise-flavored liqueur, optional
1. Heat the oil in a large kettle and add the garlic, scallions and
bay leaves. Add the anchovies along with the oil in which they are
packed. Simmer for about 5 minutes and add the remaining ingredients
except the liqueur. Cover and let simmer for 1 hour.
2. Stir in the Pernod, if used, and serve hot with rice.
Recipe is from _The New York Times Cookbook_ by Craig Claiborne with
Pierre Franey.
------------------------------
Date: Mon, 3 Mar 1997 20:50:02 -0500
From: Martha Sheppard <marthahs@WORLDNET.ATT.NET>
Subject: Re: Subscription problems
Rick Silvers wrote:
>
> Hello
>
> I'm trying to change my email address from Strider@akaMail.com to
> Strider@prefer.net but am having a problem getting the Listserv
> address to accept my commands.. If possible could someone please
> email me the address of someone I can contact about this problem..
> I've tried the request address with no luck.. For some reason I'm
> having a problem with all my Listserv mailing list..
> I will only have access to the akaMail address for a few more weeks..
> Any help would be appreciated..
Rick, I don't think listservs are set up to change addresses. The
simplest way would be to unsubscribe from old address and subscribe from
new address. If that's not possible, (if you do not have old address
anymore), then you can e-mail Darrell Early at PADDY@VT.EDU or Sharon
Beck at PARASOL@BUFFNET.NET or Jessica Wallton at JESSICA@MIDWEST.NET.
They are all super people and will be glad to help. Good luck, Martha
--
Martha Sheppard Orlando, FL
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mailto:marthahs@worldnet.att.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 3 Mar 1997 19:57:31 +0000
From: Mona <monaly@THOR.PLA-NET.NET>
Subject: Thank you
Hello everyone,
I want to say thank you to all the people who responded to my recipe
request. :) You all are so helpfull and nice!! Again, thanks for your help.
Love and Prayers,
Mona
------------------------------
Date: Mon, 3 Mar 1997 21:11:02 EST
From: I Reed <ireed@JUNO.COM>
Subject: Re: Strawberry Trifle
Last night I made a variation of this that had us all skipping dinner to
get to it.
Bake a chocolate cake and cut into 3 layers.
Fill with strawberries that have been sugared roundly, with a drizzle of
almond extract added.
Slather a hearty mess of vanilla pudding over the strawberries.
Repeat the layers, and spoon leftover syrup over the top layer, slowly
so that it will absorb.
Decorate attractively with fresh strawberries.
Let sit for a bit.
Serve with whipped cream on top.
Mmmmm.
Ingrid
ireed@juno.com
------------------------------
Date: Mon, 3 Mar 1997 20:17:22 -0600
From: cbmcam@CYBERRAMP.NET
Subject: Fat Content of Raw Coconut Milk
Search the USDA Nutrient Database for Standard Reference
http://www.nal.usda.gov/fnic/cgi-bin/nut_search.pl
Nuts, coconut milk, raw (liquid expressed from grated meat and water)
50.736 grams of saturated fat in 1 (one) cup
Yuck. Just a tad bit more than the recommended 30 grams of total fat per DAY.
Carla
------------------------------
Date: Mon, 3 Mar 1997 21:20:44 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: Re: coconut milk and water
Felicia Pickering wrote:
>
> When you open a fresh coconut the liquid inside it is the coconut water.
> This is what Martha Stewart was probably drinking. It is *not* the same
> as coconut milk (and not as *bad* for you - though I think you can have
> almost anything in moderation). Coconut milk is made by combining
> grated coconut with (usually hot) water, then straining the mixture.
> The resulting liquid is coconut milk.
You are absolutely right about this. She took the nail and poked in a
couple of holes and poured out the clear fluid. Thank you so much for
clearing up this misunderstanding. I wonder if you could use this in
cooking the same as you would coconut milk. I do know that Graham Kerr,
who is a fanatic about fat, soaks coconut in water (or I guess you could
use skim milk) and discards the coconut. He uses this as low-fat
coconut cream. I can't remember all the specifics on that, but I do
know that I have really been missing this stuff for a long time. Mary
Curtis
------------------------------
Date: Mon, 3 Mar 1997 21:21:20 +0000
From: Chuck and Dorothy Tapping <ctapping@USIT.NET>
Subject: Re: Diabetic sister's visit...
Shirley,
I think it's great that you have found your sister. Isn't the
internet wonderful?? I agree with liz in Cincinnati, I would suggest
to contact her and she what she prefers you to do. I am diabetic, but
I don't take shots. I use pills. I don't have to bee so on time with
my meals, but I do have to follow a meal plan. So you may want to
check to see what kind of plan she is on.
Here are a few diabetic recipes froom my files.
Dorothy
* Exported from MasterCook *
Creamy Chocolate Ice
Recipe By : Diabetic Snack & Appetizer Cookbook by MJ Finsand
Serving Size : 8 Preparation Time :0:20 Categories : Frozen
Treats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
13 ounces sugar-free instant chocolate pudding mix
1 quart 2% low-fat milk
Combine pudding mix and milk in large bowl. With a wire whisk, rotary
beater, or electric mixer on low speed, blend thoroughly. Pour into
ice-cream maker. Freeze as directed by manufacturer. Then serve
immediately or pack in freezer container for later use.
EXCHANGE 1 SERVING: 1 Low Fat Milk
Each Serving: 82 Calories, 12 Carbohydrates
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
PEACH COBBLER;DIEBETIC
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Virginia Sonier HCMC24B---
1/3 cup Butter
2 cup Fresh peach slices
3 tablespoon Powdered sweetener
1 cup Flour
3/4 cup Skim milk
1 1/2 teaspoon Baking powder
Melt butter in a 1 1/2-qt. baking dish. Add peaches to melted butter.
Mix together the sweetener, flour, milk and baking powder. Pour over
peaches but DO NOT STIR. Bake at 375 until golden brown. Serves 5
Exchange: 1 bread, 1 fruit, 2 fats each 1/2 c serving Reformatted
for MM By Joni in S.Jersey
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------------------------------
End of EAT-L Digest - 3 Mar 1997
********************************
|
