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Date: Tue, 4 Mar 1997 23:00:05 -0500
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Subject: EAT-L Digest - 4 Mar 1997
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There are 16 messages totalling 475 lines in this issue.
Topics of the day:
1. Request: Help
2. Menus
3. Easy Recipe
4. RECIPE: Cream of Raspberries and Yogurt
5. planning menues
6. Bread PUdding (2)
7. whipped topping
8. Request: Your Best Hominy
9. What to do with kumquats? (2)
10. Beacon & Foodwine.
11. Peas n Rice Pls
12. Question: Menus
13. recipe request
14. Request: Your Best Hominy
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Date: Tue, 4 Mar 1997 17:49:29 EST
From: Brian L Gault <greenman420@JUNO.COM>
Subject: Request: Help
Dear eat-l listers,
Recently my computer crashed :(
Guess what happened to all of my recipes . . . I'll give you three
guesses and the first two don't count. Anyways, could any of you nice
people direct me and or send me as many copy cat recipes. I am
desperatly looking for the Cinnabon (non bread maker) and Taco bell Hot
sauce recipes. I appreciate it so much, so here is one of the best
recipes I've ever had for Stuffed Mushrooms. Let me know what you think
so I can tell my brother in law (the designer of the recipe)
Again, Thank You very much :)
Sean's Stuffed Mushrooms
Preheat oven to 350
1 lb large mushrooms
1/2 cup green onions, minced
1-2 cloves garlic (I use 4-5)
1/4 cup butter
1/2 cup bread crumbs
1/2 cup parmesan cheese
2 tsp basil
Cut out stems of mushroms, dice them. Sautee' stems, onion, basil,
garlic, and butter. Mix with bread crumbs and parmesan, stuff mushrooms.
Bake for 15 min. Serve immediatly.
Again, these are awesome. I get at least one request for the recipe
every time I make these. They are so easy.
Again, thank you,
Brian
Greenman420@juno.com
HEMP WILL SAVE THE EARTH!
Please Support the OREGON CANNABIS TAX ACT
------------------------------
Date: Tue, 4 Mar 1997 15:39:25 -0800
From: J Wendel <jwendel@REDSHIFT.COM>
Subject: Menus
I shop once a week, on Saturday and plan my menus in my head
while at the store. If something looks good or they have a
special on an item, then I'll plan a meal around it. Also I
buy ground beef and chicken in large amounts at
Costco and freeze the meat in meal sized portions. Usually I
don't decide what to have on a particular night until that
morning. After about twenty-seven years of cooking and meal
planning, I was getting really bored. The internet and this
list have revived my interest and introduced me to new recipes.
Sometimes it will hit me while making something like spaghetti,
how many times I've done it before. And there are days when
I just can't seem to decide what the heck to fix for supper.
That's a good night for take-out. <grin>
Jennifer Wendel
------------------------------
Date: Tue, 4 Mar 1997 19:11:15 -0500
From: Ali Bello <Vbell2623@AOL.COM>
Subject: Easy Recipe
I tried this recipe last night,it was tasty & easy to do,it's also low in
fat.
Mustard Whipped Potatoes
Source:Self Magazine/March 1997
4 Idaho potatoes,peeled & chopped
1/2 tsp.salt
1/4 c Dijon mustard
2 T. toasted mustard seeds
2-3 c hot chicken stock
salt & pepper to taste
1/4 c fresh parsley,finely chopped
Boil potatoes in salted water until tender,about 15 to 20 minutes.
Drain,allow potatoes to stand for 5 minutes,then pass through ricer.
Return potatoes to pot. At low heat,add mustard seeds & stock.
Stir until smooth. Season with salt & pepper;add parsley before
serving.
Serves 4
------------------------------
Date: Tue, 4 Mar 1997 19:23:33 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Cream of Raspberries and Yogurt
Cream of Raspberries and Yogurt
This creamy fruit dessert looks much richer than it is. The berries
are emulsified with the yogurt to create a smooth, rich-looking but
relatively low-calorie cream.
2 pints ripe raspberries (4 cups)
3/4 cup plain yogurt
1/4 cup sugar
4 sprigs mint or peppermint
1. Place about one third of the berries, including any that are less
perfect (damaged, wilted, or soft) in the bowl of a food processor
with the yogurt and sugar. Process until very smooth. (There will
still be small seeds in the mixture; push the puree through a sieve or
food mill fitted with a fine screen.) [Note, you could probably substitute
frozen raspberries, thawed and drained well, for the ones that you puree.]
2. Combine the remaining berries with the raspberry-yogurt sauce, and
refrigerate until serving time (as long as 5 to 6 hours.) Divide among
four dessert dishes, and serve, garnished with mint or peppermint.
Variation: Do not combine the berries and sauce in step 2. At serving
time, divide the sauce among four dessert plates, and mound the berries
in the center. Top each serving with a sprig of mint or peppermint, and
serve.
Yield: 4 servings
Calories (per serving) 104.7; protein 2.0 gm.; carbohydrates 21.6 gm.;
fat 1.7 gm.; saturated fat 0.9 gm.; cholesterol 5.5 mg.; sodium 19.7 mg..
Recipe is from _Jacques Pepin's Recipe: Cooking with Claudine_ by Jacques
Pepin.
------------------------------
Date: Tue, 4 Mar 1997 19:30:00 -0500
From: Yvonne Womack <Penchard@AOL.COM>
Subject: Re: planning menues
To Jane & Kim'
This is how I plan my weekly menus:
I print out any of the recipes from the lists I belong to that sound
interesting to me and put them in a "to try" pile. I also do this with my
cooking magazines. Once a week, usually on Monday, I'll go through the pile
and pick out recipes for the week. I make up my menu for each day including
salads and desserts. This way, when I go to the store (once a week), I only
buy what I need, and it saves me LOTS of time as well.
We rarely have the same thing around here. Keeps life interesting!
Yvonne in Milford, Mi
------------------------------
Date: Tue, 4 Mar 1997 18:36:15 -0600
From: Gretchen Schulz <gschulz@ACC.JC.EDU>
Subject: Bread PUdding
HI everyone!
Thank you for the great recipes!! If my dorm room only had a kitchen......
I'm sure I"ll be cooking up a storm as soon as I get home!! AFter eating
cafeteria food for 6 months now, I've started eating different foods now,
and one I"ve discovered for the first time is BREAD PUDDING!! I can't
seem to get enough of it, and my mom at home doesn't have the recipe.
So, could anyone help me? I"m interested in not only the regular recipe,
but any variations that are good. THank you Everyone!!
Gretchen Schulz
------------------------------
Date: Mon, 3 Mar 1997 21:15:57 -0500
From: Debbie Hrabinski <piggie@WORLDNET.ATT.NET>
Subject: Re: whipped topping
> 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
Probably melted from the heat from your hands in the bag.
> 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.
U need to make a stabilized whipping cream. That way it will hold up better.
If u'd like, I can send u the recipe privately, since I've already sent it to
the list before.
Debbie
------------------------------
Date: Tue, 4 Mar 1997 19:38:01 -0500
From: MiKicks@AOL.COM
Subject: Request: Your Best Hominy
I have what I consider to be THE BEST hominy recipe in captivity(?) But
before I post it, I'd like to look at yours. Don't send the hominy and
yellow squash version. I already have that, and it's good, but mine (which I
have developed) I've never seen anywhere except my mom's, and I hate to say
this, but, mine is BETTER than hers. I have made it countless times for
people who swore (?) that they didn't like hominy and without exception I've
converted EVERY one of them. Gimme your best shot!
TIA
Mike in Houston
------------------------------
Date: Tue, 4 Mar 1997 19:57:44 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: What to do with kumquats?
I impulse bought some kumquats at market Saturday. Them man said that
people eat them in fruit salad, but they were awfully sour. These were
seedless. Do I have to make preserves with them? Mary Curtis
------------------------------
Date: Tue, 4 Mar 1997 17:38:40 -0800
From: Lynette Scribner <lscrib@GORGE.NET>
Subject: Re: Bread PUdding
> and one I"ve discovered for the first time is BREAD PUDDING!! I can't
> seem to get enough of it, and my mom at home doesn't have the recipe.
> So, could anyone help me? I"m interested in not only the regular recipe,
> but any variations that are good. THank you Everyone!!
>
> Gretchen Schulz
Hi Gretchen,
My Mom sent this recipe to me and it might just help when you get a craving
for bread pudding and have access to a microwave.
Enjoy!
Overtime Pudding for One
1 cup bread cubes
1Tbs butter melted
1 egg
2 Tbs sugar
1/2 cup milk, half and half or cream
Choice of Seasonings:
1/4 tsp cinnamon, or
1/8 tsp nutmeg and !/4 tsp vanilla, or
1 Tbs lemon juice
Choice of Additions:
1 Tbs chopped pecans, or
1 Tbs raisins, or
1 Tbs candied fruit
Put the bread in a 16-ounce glass custard cup. Toss the melted butter with
the bread. Beat the egg and then mix in the sugar and milk. Stir in your
choice of the seasonings. Pour the egge mixture over the bread and mix.
Sprinkle over choice of optional additions, if desired. Microwave on high
for about 3 minutes or until the custard is set, stirring once after 1 1/2
minutes.
------------------------------
Date: Tue, 4 Mar 1997 21:00:28 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Beacon & Foodwine.
Leslie Duncan wrote:
>
> Hi Liz:
>
> Thanks for your comments about the Beacon, I'd read some
> favorable comments in Conde Nast Travel magazine and am
> glad to hear you also have a good opinion of this hotel. We
> love to get take-out from Zabar's & Fairway and a little kitchen
> would be perfect.
> Fairway--that is a wonderful store, too!! We bought some great cheeses,
and I bought some dried cranberries there...the price (at the time) was
MUCH better than back home. heavy sigh...good, good food memories!!
> I noticed you are also on Foodwine, a big welcome to this very
> friendly list. Hope you enjoy it, I sure do!!
Thanks for the welcome!! Everyone is so friendly and helpful--I've
been enjoying both lists a great deal!
Nice to "meet" you, Leslie.
Nice meeting you as well! liz
------------------------------
Date: Wed, 5 Mar 1997 02:47:15 -0600
From: Belle Thomas <bellet@IMAGIN.NET>
Subject: Re: What to do with kumquats?
mary curtis wrote:
>
> I impulse bought some kumquats at market Saturday. Them man said that
> people eat them in fruit salad, but they were awfully sour. These were
> seedless. Do I have to make preserves with them? Mary Curtis
Probably...marmalade or candied kumquats...
I don't have a recipe for candy-ing them...but they're really good...in
my estimation.
Maybe you shouldn't go by my tastes though, Mary...since I LOVE the
sourness of kumquats...and find that the "sweet" peeling just gets in
the way of all that luscious TART stuff! yum!
Belle
who ate two commercial produce boxes of lemons when pregnant...cut in
8ths, peeled and salted <shrug>
------------------------------
Date: Tue, 4 Mar 1997 21:26:47 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: Re: Peas n Rice Pls
Belle Thomas wrote:
>
> C wrote:
>
> > You can also add hot pepper to the sour orange juice and use it as a pepper sauce.
>
> Yep...a couple of datils...and a tbsp. of salt...to a pint of sour
> orange juice is the way I made OldSour...probably the only thing I miss
> about FL is the food <eg>...
>
> Mz. Jazzbel, ma'am!!! YOU would know!!
> Bahamian Peas n' Rice!!
> I've lost my instructions...!
> Can you help?? Got this tremendous craving!!
>
> TIA
> Belle
Belle, there are avriations of this dish.
In some islands they only use fresh tomatoes and not tomato paste.
Some people omit tomatoes completely.
Some restaurants in the capital, however, have introduced kitchen bouquet to blacken the
peas'n'rice, which I think is terrible.
A lot of people reduce the fat in the dish, by omitting the salt pork, but that's no
fun.
* Exported from MasterCook *
Bahamian Pigeon Peas'n' Rice
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon cooking oil
1 small onion -- chopped
1/2 green pepper -- chopped
1 teaspoon salt* -- see note
3 cups water
3/4 cup pigeon peas -- cooked or canned
1/2 cup tomato paste
2 ounces salt pork -- diced
1 3/4 cups uncooked rice
2 teaspoons thyme
1 stalk celery -- optional
Fry out pork. Add cooking oil. Sautee the onion until translucent. Add
sweet pepper, celery, thyme and tomato paste, allow to simmer for 5 min.
Add pigeon peas and simmer for a further 5 min. Add water. Season to
taste. Bring to a boil. Add rice and cook uncovered until dry. Turn
flame off, let stand 5 min, fluff with fork to mix.
- - - - - - - - - - - - - - - - - -
NOTES : *(you may adjust to taste)
If you are using a gas stove, use a damper.
------------------------------
Date: Tue, 4 Mar 1997 21:32:07 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: Re: Question: Menus
Belle Thomas wrote:
>
> C (aka Jazzbel) wrote:
>
> > I'm into Balti cooking
>
> :::knock me down and call me ignorant... <G>:::
>
> What's Balti cooking??
>
> TIA
> Belle
Balti is a method for cooking indian and pakistani curries quickly on the
stove top over high heat using a stir-fry technique.
There is a special pan named Kahari, which is shaped like a wok, wih a
falt bottom and two rings on the side.
You can easily substitute with a deep stir-fry pan.
You can produce impressive dishes in very little time.
------------------------------
Date: Tue, 4 Mar 1997 22:08:56 -0500
From: "B. Regen" <Regentwo@AOL.COM>
Subject: recipe request
Hi, Everyone -
Had dinner at Chi Chi's - wonderful, hot & spicy - and ate a sweet corn cake
for the first time. It was really a tiny little thing, but big in flavor.
Asked the waitress to ask the cook for the recipe; got a resounding "NO!"
for an answer. Does anyone out there know how to make these? Can you pass
along the recipe? Thanks a lot.
from Barbara in York PA, where we had five inches of snow, but I'm confident
that Spring is coming!
------------------------------
Date: Tue, 4 Mar 1997 22:30:30 -0500
From: Alisa Bassett <abassett@NCCVAX.WVNET.EDU>
Subject: Re: Request: Your Best Hominy
I love hominy. But, unfortunately, I'm the only one in my family who
does so if I open a can I have to eat it all myself.What a shame!:-D I
usually just warm it and then eat. I'd like some other ways to eat it
too. Alisa
On Tue, 4 Mar 1997 MiKicks@aol.com wrote:
> I have what I consider to be THE BEST hominy recipe in captivity(?) But
> before I post it, I'd like to look at yours. Don't send the hominy and
> yellow squash version. I already have that, and it's good, but mine (which I
> have developed) I've never seen anywhere except my mom's, and I hate to say
> this, but, mine is BETTER than hers. I have made it countless times for
> people who swore (?) that they didn't like hominy and without exception I've
> converted EVERY one of them. Gimme your best shot!
> TIA
> Mike in Houston
>
------------------------------
End of EAT-L Digest - 4 Mar 1997
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