X-From_: owner-EAT-L@LISTSERV.VT.EDU Tue Mar 4 16:43:05 1997
Date: Tue, 4 Mar 1997 16:23:39 -0500
Reply-To: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
Sender: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
From: Automatic digest processor <LISTSERV@LISTSERV.VT.EDU>
Subject: EAT-L Digest - 3 Mar 1997 to 4 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 34 messages totalling 1403 lines in this issue.
Topics in this special issue:
1. Subscription problems
2. Cincinnati Chili
3. DESSERT (2)
4. whipped topping (3)
5. Is coconut good for you?
6. Recipe Request (4)
7. <No subject given>
8. Another Coconut Pie
9. recipe-warm german potatoe salad thank you and recipe
10. Looking for Bruschetta Recipes
11. spaghetti dinner?
12. Request: Chocolate Turtle Bread Pudding with Caramel Sauce
13. Turtle Cake
14. 7-layer salad
15. REQUEST: sour orange recipes (2)
16. Black Forest Cake Request and Chat
17. Recipe: Turtle Cake
18. Black Forest Cherry Cake
19. Question: Menus (4)
20. GOOD FOOD!!
21. planning menues
22. Bread
23. La Creusette Cookware Question
24. Request: Couscous
----------------------------------------------------------------------
Date: Mon, 3 Mar 1997 23:07:39 -0500
From: Diane Auriemma <nc501121@NCCVAX.WVNET.EDU>
Subject: Re: Subscription problems
Here is what I'm trying to do. I found at Bigfoot.com a place you can
have a lifetime address so that you don't ever have to have to change
your address again. LIke mine is now auriemma@bigfoot.com. All you ever
have to do is update your member profile and they will rerout all of your
mail to where ever you are.
But first I have to figure out how to get the server to take my new
address, because it usually goes by the return on you mail headers.
Diane in WV
On Mon, 3 Mar 1997, 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..
> 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 23:29:06 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: Cincinnati Chili
Last week someone requested Cincinnati Chili. There are many versions
of this recipe, one even contains chocolate. This one is the closest
thing I have ever found to the one at Skyline and Empress and the rest
of the chili parlors. This chili can be served on top of a weiner with
mustard and onion and topped with grated cheddar. Then it is a cheese
coney. Kids don't like the mustard and onions, and some people just eat
the bun and the chili.
This chili served over spaghetti is a chili spaghetti; top with grated
cheddar and it is a 3-way; add chopped onions and it is a 4-way. Add
beans and it is a 5-way. Often oyster crackers can be served on the
side. People from Greater Cincinnati take their chili, spaghets very
seriously. I was horrified to see a recipe in a national publication
talking about this and they said a 5-way had the oyster crackers in
place on the beans. Heaven forbid. I personally never get the beans.
And I usually get the onions on the side because I don't like too many.
Then I tuck them under the cheese--they have to be under the cheese,
you know , that's the rule.
This chili is very healthy and low-fat, but I suggest you make it and
let it cool overnight or all day so you can pull off any residue of fat
that remains from your meat.
Cincinnati Chili
2 lbs. lean ground beef, veal or turkey
1 qt. tomato juice
1 tsp cinnamon
1 tsp ground cumin
1 whole onion
1 tsp salt
1 1/2 tsp vinegar
dash worcheshire
1/8 tsp garlic powder
4 tsp chili powder
1 tsp allspice
1 tsp pepper
1 tsp red pepper
5 bay leaves
Combine meat & tomato juice. Mash together. Add remaining
ingredients. (The onion should be peeled and placed in the pot. Remove
it when the chili is finished.) Bring to a boil--reduce to a simmer--1
1/2 hours. Remove the 5 bay leaves.
I hope you enjoy this. Mary Curtis
------------------------------
Date: Tue, 4 Mar 1997 00:16:24 -0500
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
Subject: Re: DESSERT
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?
* Exported from MasterCook *
Apple Crunch Cobbler
Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup instant oat meal
1 cup whole wheat flour
1/2 cup apple juice concentrate
1/2 tsp. cinnamon
1 apple
1 egg white
1/4 tsp. baking powder
Cut the apple into bite sized pieces. Mix together everything
except the apples. Put a thin layer (1/8-1/4") of mixture on the bottom
of a non-stick or Pammed round pan. Put apples on top of this. Then
spread, plop, drop or get the rest of the mix on top of the apples
someway. Then bake at 350F.about 20 minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Banana Rice Pudding
Recipe By : FF List: Prodigy Food Bulletin Bd (Lucinda Rasmussen)
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups skim milk -- or rice milk
1 cup arborio rice -- arborio, sweet, etc.
3 Bananas -- mashed
1/2 teaspoon Nutmeg
Preheat over to 350F. Mix all together well and pour into a 1 1/2
qt casserole. Bake for 1 to 1 1/2 hours, stirring occasionally, until
rice is tender. Makes 4 cups.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Tue, 4 Mar 1997 08:44:06 +0100
From: Cheryl Gilbert <cgilbert@XS4ALL.NL>
Subject: Re: DESSERT
At 01:27 PM 3/3/97 -0500, you 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
>
I often take plain non-fat yogurt and in a food processor mix it with
shredded apple and cinnamon and raisins. This makes a yummy dessert...If I
want to add sugar I use maple syrup...
Hope this helps,
Cheryl
Cheryl Gilbert
cgilbert@xs4all.nl
...........................................
Do you think I should find it difficult to play at allegory-making about any
created thing whatsoever? Who is so feeble-witted that he could not try his
hand at it?
--Martin Luther
------------------------------
Date: Tue, 4 Mar 1997 03:11:31 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: whipped topping
Neither the tub toping nor the canned topping will stand up
for very long unless frozen.
Awhile back on this list so it may be in the archives
techniques were given for making stabilized whipping creams.
These are what the bakers use since they hold their form for up to 24
hours.
On Mon, 3 Mar
1997 KRUEGERR@platte.unk.edu wrote:
> 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
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Tue, 4 Mar 1997 03:34:43 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: Is coconut good for you?
That all depends on where you live.
The colder the climate the more fat is required.
When I say the colder the climate, I include in that how warm
a person is able to keep themselves.
If anybody is going for Special Forces training,
prudence dictates that the person put on several pounds
in preparation for the training.
Reason is, everything you put on will come off along with extra.
That training routinely exposes soldiers to conditions that would
induce yhpothermia repeatedly and there are adverse health effects
for those who don't add several pounds before the training.
On Mon,
3
Mar
1997
cbmcam@cyberramp.net
wrote:
> 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
> >
> >
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Tue, 4 Mar 1997 04:45:58 -0800
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: Recipe Request
Miriam Meier wrote:
>
> 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
Here's my contribution:
* Exported from MasterCook II *
Cranberry-Glazed Pork Roast
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 Oz jellied cranberry sauce
1/2 Cup sugar
1/2 Cup cranberry juice cocktail
1 Teaspoon dry mustard
1/4 Teaspoon cloves
1 sirloin pork roast, extra-lean and boneles
2 Tablespoons cornstarch
2 Tablespoons cold water
salt to taste
In a medium bowl, mash cranberry sauce with a fork or a potato masher.
Stir
in sugar, cranberry juice, mustard, and cloves. Place pork roast in
slow
cooker and pour cranberry sauce mixture over it. Cook on low setting
for 6
to 8 hours or until meat is tender. Remove roast and keep warm. With a
metal spoon, skim the fat from the liquid in the slow cooker. Pour 2
cups
of the liquid (add water to fill out the measure, if necessary) into a
small
saucepan. Bring to a boil over medium-high heat. Blend cornstarch and
cold
water to make a paste; stir gradually into boiling liquid. Continue
cooking, stirring constantly, until mixture thickens. Add salt to
taste.
Serve with pork Makes 12 servings.
- - - - - - - - - - - - - - - - - -
NOTES : Nutrition (per serving) 316 calories
Total fat 10g, Protein 30 g, carbohydrates 26 g, cholesterol 92 mg,
sodium
64 mg.
Nutr. Assoc. : 470 0 0 0 0 4587 0 0 0
* Exported from MasterCook II *
Crockpot Hawaiian Pork
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Pounds Pork Roast, Boneless -- rolled
2 Tablespoons Orange Juice
6 Cloves
2 Tablespoons Honey
1/2 Teaspoon Nutmeg
1 Tablespoon Soy Sauce
1/4 Teaspoon Paprika
2 Tablespoons Lemon Juice
1/4 Cup Catsup
1/2 Teaspoon Recipe Bouquet (Opt)
Place the roast on a rack and broil 15-30 minutes or until brown (can be
done the night before) Stick the cloves randomly all over the roast.
Place the roast into the crockpot on the meat rack. Mix together the
nutmeg and paprika, sprinkle over the roast. In a small bowl, stir
together the catsup, orange juice, honey, soy sauce, lemon juice and
kitchen bouquet, pour over roast. Cover and cook on LOW 10-12 hours or
on HIGH 4-6 hours. Remove the meat from crockpot and thicken juices by
mixing together 1 1/2 tbps cornstarch and 2 tbsp water, whisk into
juices and cook on HIGH until thickened.
Source: Unknown
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Oriental Pork Roast
Recipe By :
Serving Size : 6 Preparation Time :6:00
Categories : Crockpot Pork & Ham
Our Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Lb Pork Roast
1 Tbsp Flour
1 Tbsp Sugar
1 Tsp Garlic Powder
1/2 Tsp Ginger
1/2 Tsp Salt
1/2 C Orange Juice
1/4 C Lemon Juice
1/4 C Soy Sauce
2 Tbsp Ketchup
Mix ingredients together. Place roast in crockpot and pour mixture over
it. Cook on low for 6-8 hours
Source: Unknown
- - - - - - - - - - - - - - - - - -
--
BillS. :)
>From beautiful suburban West Palm Beach, FL
---Count Spatula...A food-sucking vampire!
------------------------------
Date: Tue, 4 Mar 1997 07:03:36 -0600
From: Stephanie Manley <medea@FLASH.NET>
Subject: <No subject given>
I don't know how to make the packet, but at some places you can buy
powdered cheese sauce. I have most often seen it in day old bakery shops,
and I think Lawery's might make a powdered cheese sauce, but you will need
to go to a larger grocery store for that.
Stephanie
----------
: From: Teasel <teasel@juno.com>
: To: eat-l@LISTSERV.VT.EDU
: Subject:
: Date: Monday, March 03, 1997 1:30 PM
:
: 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 13:15:00 -0500
From: "Rinck, Marvin L." <mrinck@NATIONAL.AAA.COM>
Subject: Another Coconut Pie
Impossible Pie Desert--Pie
1-3/4 cups sugar 2 cups milk
1/2 stick margarine 1 cup coconut
4 eggs 1 teaspoon vanilla
1/2 cup self-rising flour
Mix well and pour into pie pan. Bake at 350 degrees till done (approx.
40 minutes).
------------------------------
Date: Mon, 3 Mar 1997 19:32:44 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: Recipe Request
Miriam,
I don't have a crockpot but I love cooking a pork roast or even smaller
pieces of pork and/ or sausages with saurkraut, a chopped onion and a
chopped apple. I cook this slowly on top of the stove. I know it could be
easily cooked in a crockpot.
Jean
------------------------------
Date: Mon, 3 Mar 1997 19:54:49 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: recipe-warm german potatoe salad thank you and recipe
Hello Pat,
Your lemon dessert sounds delicious. I will put it in my collection.
I didn't send you my family's way of making German potato salad so here it
is:
Boil potatoes in their jackets. Peel when cool enough to handle. Chop
into bite sized pieces. In the meantime, while the potatoes are cooking,
slice bacon pieces in small slices about the size of your little fingers
width. Use as much bacon as you like, some people like a lot. Just use
your own judgement. I like a lot of bacon in the salad. When the bacon is
cooked, but not crisp add a coarsely chopped onion. Cook till the onion is
clear but not soft. Pour the bacon & onion, fat and all over the hot
cooked potato pieces. Use your judgement on the bacon fat too. Some bacon
is fattier than others. Season with salt, pepper and cider vinegar to your
taste. I like it tangy. We do not add sugar to this recipe in my family.
My grandmother was a 3rd generation German, and her mother made the
traditional recipes when she was growing up because she used to tell me
about things like liver dumplings. My grandmother made her potato salad
this way. My grandfather's family was of English extraction but it had
been in the USA since 1635 so he liked more of a New England type of
cooking . I think this salad was probably the only thing left of my great
grandmother's cooking besides eating saurkraut and sausages.
Jean
------------------------------
Date: Tue, 4 Mar 1997 09:04:47 -0500
From: PPFQP@AOL.COM
Subject: Recipe Request
Hi. I'm looking for a recipe for a dip (might be of Greek origin) that's made
from potatoes (mashed) and roasted garlic. You eat it cold with pita
triangles or crackers.
Anyone heard of something like this??? I know I've seen recipes before, but
of course now that I am on the lookout, I can't find anything!
Thanks! : )
Pam
------------------------------
Date: Tue, 4 Mar 1997 08:57:16 -0500
From: Toni Office <Captiva4me@AOL.COM>
Subject: Re: Looking for Bruschetta Recipes
In a message dated 97-03-03 19:33:31 EST, you write:
<< Am planning to serve (brushchetta) at a fashion show for 400 women in
April, so
they cannot be served hot. >>
All the bruschetta I've ever had and the recipe that I use, is served hot.
Perhaps you are thinking of tapenade -- which is served cold.
Toni
------------------------------
Date: Tue, 4 Mar 1997 09:53:05 -0800
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: Recipe Request
PPFQP@aol.com wrote:
>
> Hi. I'm looking for a recipe for a dip (might be of Greek origin) that's made
> from potatoes (mashed) and roasted garlic. You eat it cold with pita
> triangles or crackers.
> Pam
I think this might be what you're looking for:
* Exported from MasterCook II *
Skordalia
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Medium Potatoes
6 Garlic Cloves (Or More!)
1/2 Cup Olive Oil
1/3 Cup White Vinegar*
1 Pinch Salt
*Note-- Lemon juice may be substituted for part of the white vinegar.
Peel potatoes, boil, then mash. Let cool. In blender or food processor,
process the garlic with a bit of the oil til almost paste-like. Transfer
to electric mixer bowl. Add potatoes, beating until mixture resembles a
paste. Gradually add remaining olive oil and vinegar/lemon juice,
beating thoroughly until well absorbed. Add salt, taste for seasoning,
and beat until the sauce is very thick and smooth, adding more vinegar
if necessary.
Cover and refrigerate until ready to serve.
From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books,
New York. Typed for you by Karen Mintzias
- - - - - - - - - - - - - - - - - -
--
BillS. :)
>From beautiful suburban West Palm Beach, FL
---Vegetarians eat vegetables-Beware of humanitarians
------------------------------
Date: Tue, 4 Mar 1997 09:59:57 -0400
From: Edward Collins-Hughes <ecollins@HAVERFORD.EDU>
Subject: spaghetti dinner?
Friends have invited a group for spaghetti/meatball dinner! I having so many
cokbooks was asked to surprised the group with a nibble before dinner..most of
us are lactoste intolerance, so any ideas with cream, cream cheese, sour cream
are verbotim! does anyone have any ideas? I've looked through my collection at
ideas for spaghetti meals and I find very little that I can use..I think it
ought to be something that is light,and doesn't make you feel filled..
edward
------------------------------
Date: Tue, 4 Mar 1997 10:09:28 -0800
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: whipped topping
jdashiel@eagle1.eaglenet.com wrote:
>
> Neither the tub toping nor the canned topping will stand up
> for very long unless frozen.
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 anyone have
> > any experience with this?
One of my favorite tricks to solve this problem while not having to use
stabilized whip cream is to get "Dream Whip". This is a powder that you
mix with cold milk and whip. For piping and icing I use the pantry size
package (all of the envelopes) and use only 2/3 of the required milk.
You will have a wonderfully stiff whipped topping that will last all
day. It will last 3 or 4 days if you refrigerate the baked goods
immediately after serving. This filling is also excellent for creme
filled puffs. You may wish to add a little *clear* vanilla depending.
Hope this is a little help.
> >
> > Any suggestions?
> >
> > Rochelle
> >
>
> jude <jdashiel@eagle1.eaglenet.com>
--
BillS. :)
>From beautiful suburban West Palm Beach, FL
---Vegetarians eat vegetables-Beware of humanitarians
------------------------------
Date: Tue, 4 Mar 1997 09:23:48 +0000
From: Deborah Kirwan <dkkirwan@CREIGHTON.EDU>
Subject: Request: Chocolate Turtle Bread Pudding with Caramel Sauce
My son will turn 20 in less than a month, and he has requested a
Chocolate Turtle Bread Pudding with Caramel (or Butterscotch) Sauce
for his birthday cake. He had it at a restaurant once, and he loved
it. Does anyone have a recipe?
TIA,
Deb
------------------------------
Date: Tue, 4 Mar 1997 10:19:05 EDT
From: Barbara klear <BKLEAR@IGSRGLIB01.ER.USGS.GOV>
Subject: Re: 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
Barbara Klear
bklear@usgs.gov
------------------------------
Date: Tue, 4 Mar 1997 10:36:06 +0000
From: Lori Calvin <CALVINL@PATTONVILLE.K12.MO.US>
Subject: Re: 7-layer salad
DATE: March 4, 1997
SUBJECT: RE: 7-layer salad
Here is the approximate version of the recipe for the 7-layer salad. I left
the actual recipe at home today. I will try to remember it tomorrow.
7-layer Salad
1 bag of lettuce (or you can cut up your own)
2 green peppers cut and diced
1 red onion cut and diced
1 lb of bacon (fried)
1 box frozen peas
2 cups shredded chedder cheese
top with dressing (see recipe)
sauce recipe
1 cup mayonnaise
1 cup sour cream
1/2 cup hidden valley ranch dressing
I am not sure if these measurements on the dressing are correct. I will send
the correct amounts tomorrow. Sorry.
In a 13" x 9" pan layer it with the lettuce, then cut the green peppers and
layer them next. Next is to cut the onion and add it, then the box of frozen
peas. Fry the bacon till it is nice and crispy. Crumble it and layer it on the
salad. Add the cheese. On top of all of this you add the sauce. It tastes best
when it is cold.
¶----------------------------------------------------------------------------¶
¶ Lori L. Calvin Pattonville School District ¶
¶ (314) 213-8051 High School Library Clerk ¶
¶ calvinl@pattonville.k12.mo.us ¶
¶----------------------------------------------------------------------------¶
------------------------------
Date: Tue, 4 Mar 1997 11:38:00 -0500
From: "Rinck, Marvin L." <mrinck@NATIONAL.AAA.COM>
Subject: REQUEST: sour orange recipes
I just bought a house that came with 3 citrus trees. Two orange and one
grapefruit. The grapefruit is WONDERFUL but the oranges are sour. I
have been told that they would be good for marmalade. Please post any
orange marmalade recipes or any other recipe that could make use of sour
oranges.
Thanks
Marvin
------------------------------
Date: Tue, 4 Mar 1997 11:58:55 -0500
From: Molly Rood <rogue@DPLUS.NET>
Subject: Re: whipped topping
Dear Rochelle,
Sadly, Cool Whip and canned whipped topping just won't hold up. I
would recommend taking the extra time and making the whipped cream from
scratch. I have a recipe for Black Forest cake and it calls for 3 cups of
whipping (or heavy) cream and 1/3 cup confectioners sugar. Beat together
in a chilled bowl at high speed until stiff peaks form. (It should be firm
enough to spread with a knife... not soft and cloud-like)
I also included a recipe for a fantastic chocolate whipped cream
frosting
that my mom gave me and it holds up fine when piped onto a cake. It makes
any plain chocolate cake very special. Good Luck! Molly Rood
* Exported from MasterCook *
Whipped Cream Chocolate Frosting
Recipe By : Mom Jones
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups heavy whipping cream -- cold
1/4 cup sugar
2 tablespoons cocoa
1/2 teaspoon vanilla extract
Mix (do not whip) all ingredients in a bowl. Set in the refrigerator to
chill for at least 2 hours. Then beat until mixture is so thick it holds
it's shape and will stand in peaks. This makes enough frosting for top,
sides and between layers of 2 layer cake, even when you use a generous
hand. Note: Pop cake in refrigerator after frosting to allow to set.
Store cake in refrigerator so frosting will not spoil.
- - - - - - - - - - - - - - - - - -
>
> 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: Tue, 4 Mar 1997 09:35:00 -0800
From: Stephanie Miles <Stephanie_Miles@UCSDLIBRARY.UCSD.EDU>
Subject: Black Forest Cake Request and Chat
All this talk of Black Forest Cake and the various ways to top it have
got me wanting Black Forest Cake! Has anyone got a well-tried recipe
to share?
As an aside, you know I was all excited to try the Pig-Lickin' Cake
recipe that was posted last week. Well, I was vetoed. I had all the
ingredients out and ready to go when Hubby and Child both declared the
concept "wierd." Did anyone try it? I could taste vicariously
through you--was it good? All weekend, if I did something that the
little one thought strange, she and Dad licked the air--just Mom
licking pigs again. I won't live this one down for quite a
while!--StephM
------------------------------
Date: Tue, 4 Mar 1997 13:11:52 -0500
From: Lynne Fraser <Lynne_Fraser@BROWN.EDU>
Subject: Recipe: Turtle Cake
I hope this recipe isn't too late for the person who requested Turtle Cake;
I get my daily digests at work and can't always read them right away or
respond very quickly.
This recipe comes from the new Women's Day Cookbook and was a big hit at a
recent family gathering. It was easy to make (children could help) but
looked and tasted much richer than you might expect from a cake mix based
recipe.
Turtle Cake
Serves 18
Prep time: 15 minutes
Baking time: one hour
1 bag (14 oz.) vanilla caramels
1 can (5 oz.) evaporated milk
1 box (18 1/4 oz.) German chocolate cake mix with pudding
(use the mix that calls for vegetable oil)
3/4 cup butter at room temperature
1 bag (12 oz.) semi-sweet chocolate chips
2 cups pecans, chopped
1. Heat oven to 350. Line 13x9 inch pan with foil and lightly grease foil.
2. In a small saucepan, heat caramels and milk over low heat, stirring
occasionally, for about ten minutes or until caramels melt.
3. Using electric mixer, prepare cake mix according to package directions,
using only half the oil called for on the box. Beat on low speed for one
minute. Add butter, increase mixer speed to high and beat for two minutes
more or until batter is thick and smooth.
4. Spread half the batter (about 3 cups) into the prepared pan. Bake for
12-14 minutes, or until cake starts to puff up around the edges (the middle
will still be slightly wet).
5. Pour the caramel mixture over the cake and spread to the edges of the
pan with a rubber spatula. Sprinkle with one cup of the chocolate chips
and one cup of the pecans. Spoon the remaining cake batter over the top
and carefully spread to the edges.
6. Bake for 35-45 minutes more, or until the cake puffs up above the sides
of the pan, springs back when gently pressed and starts to pull away from
the sides of the pan. Set pan on wire rack to cool.
7. Meanwhile melt the remaining one cup of chocolate chips. Spread over
the cooled cake. Sprinkle with remaining pecans. Let cool completely.
Makes 18 rectangles
474 cal, 5g pro, 55g carb, 28g fat, 25mg chol w/butter, 4mg chol with
margarine, 322mg sod
My notes:
I substitued a dark chocolate cake mix for the German chocolate and walnuts
for the pecans. Both changes worked out fine. I thought the foil lining
was a pain and will probably skip it when I make the cake again. Most
important, the final cup of melted chocolate chips was not enough to fully
cover the top of the cake to the degree that I would prefer. The chopped
nuts were used somewhat strategically to cover rough patches. :) I would
double the recommended amount for the frosting to two cups of chips plus
add a bit of butter to keep it softer when it hardens. I will definitely
make this cake again. Enjoy!
******************************************
Lynne Fraser
Associate Director, Brown Annual Fund
Brown University, Box 1976, Providence, RI 02912
Phone: (401) 863-1633 Fax: (401) 863-3866
******************************************
------------------------------
Date: Tue, 4 Mar 1997 12:22:16 -0600
From: Rochelle Krueger <KRUEGERR@PLATTE.UNK.EDU>
Subject: Re: Black Forest Cherry Cake
First of all, a big thank you for the whipped topping ideas. I am going to
make it from scratch rather than try the can. The recipe I used was really
quite simple. To jazz up the appearance, I used a flan pan I got at a Pampered
Chef party awhile back. I'm doing this from memory. I hope it makes sense.
1 devil's food cake mix, prepared according to directions.
Grease pan well. (For the flan pan I also used parchment paper and increased
the baking time to 20-25 minutes. Otherwise bake according to directions.)
Leave in pan for about 10 minutes. Then remove from baking pan and let cool
completely. Take one can (21 oz.) cherry pie filling and add 1/2 tsp. almond
flavoring. Spoon onto cake. Pipe around edges with whipped topping.
Refrigerate.
Enjoy!
Rochelle
------------------------------
Date: Tue, 4 Mar 1997 13:54:34 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Question: Menus
For dinner I usually just look through my recipes at lunchtime (I work at
home) and run to the store for whatever I need. However, it would be nice to
have everything here at home so I could save money both in gas and last
minute purchases. My question is - How do you guys set up your menus? Do you
have beef on Monday, Fish on Tuesday, Pork on Wednesday, etc. or is there
another way you do it? Do you plan a menu for the whole month or just for a
week? Please let me know. I am deeply interested.
Thanks!!
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
Date: Tue, 4 Mar 1997 14:09:24 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: GOOD FOOD!!
Here's what I fixed for supper last night.
* Exported from MasterCook II *
SPANISH CHICKEN AND RICE CASSEROLE
Recipe By : Bush's Baked Beans
Serving Size : 1 Preparation Time :0:00
Categories : Chicken & Turkey Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless skinless chicken breasts -- cut into strips
1 (28 oz) or 2 (16 oz) cans of Bush's Baked Beans
1 (14 1/2 oz) can stewed tomatoes
1 1/2 cups water
1/2 cup uncooked rice
1 teaspoon chili powder
1/2 teaspoon garlic salt
1 tablespoon vegetable oil
Combine chili powder and garlic salt, sprinkle over chicken. In skillet,
brown chicken in hot oil. Combine chicken and remaining ingredients in
lightly greased 3-quart baking dish. Cover and bake at 400F for 45 minutes
or until rice is cooked.
Makes 6 servings.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
CREAMED PEAS AND POTATOES ( also 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
- - - - - - - - - - - - - - - - - -
NOTES : I used a 16 oz package of early June peas.
Here's what I am planing for tonight.
* Exported from MasterCook II *
DEEP-DISH HAM PIE
Recipe By : Lucinda Walker (ToH Feb/Mar 97)
Serving Size : 6 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/8 teaspoon pepper
1 cup milk
1 teaspoon dried minced onion
2 1/2 cups cubed fully cooked ham
1 cup frozen peas -- thawed
2 hard-cooked eggs -- chopped
Pastry for single-crust pie (8 inches)
Melt butter in a saucepan; stir in flour, salt, mustard and pepper until
smooth. Gradually add milk and onion; bring to a boil. Cook and stir for 2
minutes or until thickened. Stir in ham, peas and eggs. Pour into an
ungreased 8-in square or 11-in x 7-in x 2-in baking dish. On a floured
surface, roll pastry to fit top of dish; place over filling. Seal and flute
edges; cut slits in the top. Bake at 425F for 25 minutes or until crust is
golden brown and filling is bubbly.
YIELD: 6 servings
- - - - - - - - - - - - - - - - - -
NOTES : I always at least lightly spray my pans with a nonstick spray. I
also usually just used minced onion instead of dried minced onion.
* Exported from MasterCook II *
HOT FUDGE CAKE
Recipe By : Vera Reid (ToH Collector's Edition)
Serving Size : 9 Preparation Time :0:00
Categories : Cakes & Frostings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3/4 cup sugar
6 tablespoons baking cocoa -- divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup packed brown sugar
1 3/4 cups hot water
Whipped cream or ice cream -- optional
In a medium bowl, combine flour, sugar, 2 Tbsp cocoa, baking powder and
salt. Stir in the milk, oil and vanilla until smooth. Spread in an ungreased
9-in square baking pan. Combine brown sugar and remaining cocoa; sprinkle
over batter. Pour hot water over all; do not stir. Bake at 350 for 35-40
minutes. Serve warm. Top with whipped cream or ice cream if desired.
YIELD: 9 servings
- - - - - - - - - - - - - - - - - -
Hope you enjoy!
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
Date: Tue, 4 Mar 1997 13:43:55 -0600
From: Ken Quann & Jane Lockhart <kenquann@ESCAPE.CA>
Subject: Re: planning menues
I am interested in suggestions about planning menus also. I like to purchase two weeks worth of groceries at a time, and I have thought about menu planning, but I do not really know where to start. Any suggestions would be appreciated.
Jane
------------------------------
Date: Tue, 4 Mar 1997 05:34:08 -0800
From: C <jazzbel@MAIL.BATELNET.BS>
Subject: Re: REQUEST: sour orange recipes
Rinck, Marvin L. wrote:
>
> I just bought a house that came with 3 citrus trees. Two orange and one
> grapefruit. The grapefruit is WONDERFUL but the oranges are sour. I
> have been told that they would be good for marmalade. Please post any
> orange marmalade recipes or any other recipe that could make use of sour
> oranges.
>
> Thanks
>
> Marvin
You can use sour orange juice in place of vinegar when washing meat.
You can use the peel for making candied orange peel.
Any recipe for marmalade with sweet oranges will do for sour oranges as well.
You can use sour orange juice to clean fish instead of lime juice.
You can also add hot pepper to the sour orange juice and use it as a pepper sauce.
Jazzbel
------------------------------
Date: Tue, 4 Mar 1997 15:02:53 -0500
From: "<Lynne Podany>" <Tomczech@AOL.COM>
Subject: Bread
Dear All: I baked the french bread that I had asked about the proofing, this
morning. It came out very well. I wanted to thank all for the
responses/suggestions about proofing at 90 degrees. The one I used was to
heat my oven at the lowest temp. for 1 minute, turn it off, cover the dough
with a wrung out wet towel and let it proof in there.
Thanks again!!
Lynne - New Orleans
P.S. I made the lemon poppy seed bread (that I got from this list), (2
loaves) and it came out delicious! I couldn't find coconut instant pudding
mix so I used French Vanilla - I'm sure the coconut is wonderful!
------------------------------
Date: Tue, 4 Mar 1997 13:57:57 -0800
From: Jennie Paxton <jpaxton@SMLNET.SML.LIB.LA.US>
Subject: Re: Question: Menus
On Tue, 4 Mar 1997, Sean Coate wrote:
> For dinner I usually just look through my recipes at lunchtime (I work at
> home) and run to the store for whatever I need. However, it would be nice to
> have everything here at home so I could save money both in gas and last
> minute purchases. My question is - How do you guys set up your menus? Do you
> have beef on Monday, Fish on Tuesday, Pork on Wednesday, etc. or is there
> another way you do it? Do you plan a menu for the whole month or just for a
> week? Please let me know. I am deeply interested.
> Thanks!!
>
I usually plan a week's menus Saturday, using the "sale paper" from my
grocery store as a guide. I try to plan meals around what is on sale
each week, unless there is a particular meal which I (or my husband has
been craving.) And I try to plan a variety -- not all chicken dishes,
etc. I also try to plan meals that make extra (we like leftovers for
lunch -- sandwiches get awfully tiresome after awhile). I then go to the
grocery store, shopping list in hand.
Usually, I have planned well enough that we don't have to make a quick
trip to the store to pick up forgotten items (although -- I forgot
buttermilk for the cornbread last night!!! We substituted the milk with
vinegar instead of running to the store!) Hope this helps.
Jennie W. Paxton, Public Relations Coordinator
jpaxton@smlnet.sml.lib.la.us
------------------------------
Date: Tue, 4 Mar 1997 07:10:51 -0800
From: C <jazzbel@MAIL.BATELNET.BS>
Subject: Re: Question: Menus
I plan my menus for a week at a time.
I buy Fruits & Vegetables once a week. I buy meats and things for the freezer
twice a month.
I always keep plenty of the supplies I use everyday in my house, i.e.,
I would never be caught without onions, cilantro, garlic, eggs.
I also keep a well packed pantry of condiments and spices.
1) I check my freezer on Thursday night and decided which meats I will be eating
throughout the week.
2) I scour the cookbooks, to decide how I am going to cook the different meats, I write
down the name of the recipe and page number.
If there are any ingredients I do not have in the house, I either put them on the
Friday shopping list, or I decide to cook the recipe without it.
3) Then I decide which breads and starches will go with the meat, whether I am going to
buy or bake them, and write any ingredients I need on the list.
4) Now I decide on desserts and snacks: either fruits, cakes, etc... I again write
needed ingredients on the list.
5) Then I decide which vegetables. Add to the list.
I shop on Friday after work.
On Saturday, I bake all breads, muffins and cakes needed for the week. I freeze the
goods I will use later in the week.
I also always choose a quick-to-prepare meal(I'm into Balti cooking these days), because
I proceed to do the laundry and clean house.
When I choose the recipes I am going to use I do consider my schedule during the week,
e.g., choosing a crockpot dish if I know I will get home late.
It takes time, but I enjoy it. If I must go to a picnic or wedding on a Saturday,
I perform the above chores in advance.
I have not bought bread in the store in six years, very rarely eat out, and avoid
convenience foods because over here they are expensive imports.
I have not wasted any vegetables or fruits in a long, long time.
What I have not tried is to keep track of this with Mastercook, that way, if I could
store 52 menus, it might save me a couple of minutes on Thursday night.
Sean Coate wrote:
>
> For dinner I usually just look through my recipes at lunchtime (I work at
> home) and run to the store for whatever I need. However, it would be nice to
> have everything here at home so I could save money both in gas and last
> minute purchases. My question is - How do you guys set up your menus? Do you
> have beef on Monday, Fish on Tuesday, Pork on Wednesday, etc. or is there
> another way you do it? Do you plan a menu for the whole month or just for a
> week? Please let me know. I am deeply interested.
> Thanks!!
>
> Kim from Ft Myers, FL
> swcoate@peganet.com
------------------------------
Date: Tue, 4 Mar 1997 15:10:36 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: La Creusette Cookware Question
I just bought a casserole with a cover at Tuesday Morning. I am so
happy because I have waited a long time for it. It is a 5 quart oval
with a wonderful lid and enamel handles. The other choice would have
been 4 1/2 quarts round. Tomorrow I am going over to pick up the 3 1/2
quart round one. The prices are wonderful. The problem is for general
use I wonderful if it would be better to go just a little smaller and
get the 4 1/2 round instead of the 5 quart oval. (That one would be
perfect for a roast chicken or small turkey, for sure, but I don't know
how oval would be for making chili.) You would think I was buying a
car instead of a pot I am making such a big deal out of this. Please
e-mail me privately as this subject may not be of interest to others.
Thanks. Mary Curtis
------------------------------
Date: Tue, 4 Mar 1997 14:53:54 CST
From: C622632@MIZZOU1.MISSOURI.EDU
Subject: Re: Question: Menus
Hi Kim,
I used to plan for a month at a time. I would do the bulk of my shopping
with my menu in hand. I did not rigidly adhere to the set of planned
menus, however, I did not have to run to the store very often (except
for the fresh vergies and fruit). Also, my family was aware of what
was going to be served and knew when to ask someone over for dinner...
usually when it was a favorite of whoever they asked. It did make life
simpler. It was also rather fun. I would sit down on a Sunday
afternoon and do my planning and enjoy some tea and go through
cookbooks.
Now, it seems I am so busy that I do not take the time to plan.
Perhaps I would have more time if I went back to that method. I do
know my family appreciated it. They would always put in their
requests and the menu was always posted on the refrigerator.
Kandis
smithk@ext.missouri.edu
------------------------------
Date: Tue, 4 Mar 1997 16:13:06 -0500
From: Melissa Ray <MRay622@AOL.COM>
Subject: Request: Couscous
Hi all thanks for all the great recipes over the last few weeks.
I was wondering if any of you had an authentic recipe for couscous. I
normally make it with garlic and hot sauce and throw in some vegtables or
what ever I have in the house. Any actual recipes would be appreciate.
Thanks in advance
Melissa
------------------------------
End of EAT-L Digest - 3 Mar 1997 to 4 Mar 1997 - Special issue
**************************************************************
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