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Date: Wed, 5 Mar 1997 09:28:34 -0500
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From: Automatic digest processor <LISTSERV@LISTSERV.VT.EDU>
Subject: EAT-L Digest - 4 Mar 1997 to 5 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 25 messages totalling 1403 lines in this issue.
Topics in this special issue:
1. Request: Salmon and Fish Recipes (4)
2. spaghetti dinner?
3. Menus????
4. Dessert
5. Balti (2)
6. Salmon Divine
7. Black Forest Cake Request and Chat
8. coconut milk and water
9. COPYCAT-CINNABONS
10. Re.Peas n Rice
11. S. African Recipes
12. Fish Question -- Hake
13. La Creuset Cookware Question (2)
14. Stuffed mushrooms
15. Sweet Corn Biscuits (was: recipe request)
16. Pre-pasta Appetizer recipes
17. Turtle Pudding - Recipe
18. Italian Menu Ideas=?US-ASCII?Q?=3F?=
19. CHAT: Bread Pudding
20. week day menu help needed
----------------------------------------------------------------------
Date: Tue, 4 Mar 1997 23:04:14 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
Subject: Request: Salmon and Fish Recipes
Hi All!
Hubby saw a PBS show last night featuring Dr. Andrew Weil who advocates an
extremely healthy lifestyle. You guessed it - Ray is now wanting to try
this and I'm at a loss. I hardly ever eat fish (although I love seafood),
much less cook it (I have tried Ray's fish when we've eaten out and like it
but "knew" I'd never be able to get it to turn out like the restaurants do).
The only fish I've cooked has been frozen flounder filets and those I cover
with tartar sauce. I NEED HELP!!! (Jo-Ann on her knees begging) Please
send me your recipes for salmon (Dr. Weil likes salmon and recommends eating
it twice a week) and for some other fish - I have no idea what kind - I'm a
complete novice when it comes to fish! I will be eternally grateful :) TIA
Jo-Ann
------------------------------
Date: Tue, 4 Mar 1997 23:04:29 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Re: spaghetti dinner?
Edward....hello, my friend...
I would suggest as "nibblers" before your dinner with those who
don't take well to anything dairy....
try a tray of fresh fruit. Everykind of fresh fruit you can
find in the grocery. Sure, go for the apples, grapes,
oranges...you know, the usual stuff. BUT...also include some
of the exotic fruits that many have never sampled like the
"star" fruits and others. There are lots of exotic fruits in
the grocery that I'd love to sample, but wouldn't buy simply
because I've never tried them.
Of course, the old familiar tray of fresh veggies is
appropriate...but somewhat overdone.
One thing that is always a hit at any gathering I have is to
make "mini" cream puff pastry. (I scoop the dough with my
smallest cookie dough scoop.) I bake as usual, and then I fill
the puffs with chicken, tuna, or seafood salad. These have
always been the first things to go at faculty gatherings. These
are light, and allow about three to a person.
Good luck, Edward....
Hugs,
Sharon Frye
------------------------------
Date: Tue, 4 Mar 1997 23:13:00 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Menus????
OK....you've all made me feel guilty about not cooking gourmet
meals during the week. The gist of my personal reply to Kim
about planning meals was this: I open the freezer door each
morning and I cook for dinner whatever falls out....
I send the Hubby to the grocery weekly. He doesn't mind; I hate
it!
I shop Price Club/Costco and always have a ready supply of
meat/entree type stuff. I always keep potatoes and onions on
hand (and dog food and cat food....go figure...)
I mentally figure out what I'll make during the week on
sunday...but that get's changed by early Tuesday morning...
Menus??? Well, I'm just playing it by ear for now. But I am
picking a few good suggestions from all the postings.
Tomorrow night Kenny is going to get leftovers (I swear) for
his horrible male-chauvanistic-pig-rotten-I went off the deep
end-attitude this evening. In fact, he may even get the dog or
cat food!!!!!!!
I love you all...and special hugs for each of you...
Sharon Frye
------------------------------
Date: Tue, 4 Mar 1997 22:04:26 -0600
From: Sharon and Family <revbob@MER.CIOE.COM>
Subject: Dessert
Hello Everyone
DOES ANY ONE HAVE A RECIPE for a TEXAS SHEET CAKE..I lost mine..
THank you so much.
Kapoo
------------------------------
Date: Wed, 5 Mar 1997 04:23:35 -0600
From: Belle Thomas <bellet@IMAGIN.NET>
Subject: Balti
Jazzbel wrote:
>
> 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.
Thanks, Jazzbel!
I love curries! But then anything that singes just a wee bit is good at
our house <wink!>
I'll have to look into this further!!
Belle
------------------------------
Date: Wed, 5 Mar 1997 04:56:27 -0600
From: Belle Thomas <bellet@IMAGIN.NET>
Subject: Re: Request: Salmon and Fish Recipes
Jo-Ann Falcon wrote:
> send me your recipes for salmon (Dr. Weil likes salmon and recommends eating
> it twice a week) and for some other fish - I have no idea what kind - I'm a
> complete novice when it comes to fish! I will be eternally grateful
JoAnn,
I'm Southern, and so grew up with all fish being fried. I understand
your frustration, since I'm sure Dr. Weil would NOT approve of that
frying bizniz <wink!>
Salmon...brush with soy sauce as a marinade (sometimes I use the
mushroom soy purchased at oriental markets), then grill it...steaks or
fillets, either one. Serve it with a dill sauce. Knorr Swiss has a
great dill sauce in a package that is foolproof...and it has a
hollandaise that's great too.
For white fish of all kinds, very sturdy kinds of fish like roughy and
halibut and cod, I use stuffing sometimes, made from Pepperidge Farm and
onions...moisten with a fish bouillon (Knorr cubes <G>) and put between
two fillets or roll it up in one and fasten with a pick...and bake.
I've also made a boiled potato stuffing...diced with onions and celery
and sauted with butter, rosemary and thyme (salt & pepper to taste) then
proceeded as above.
Most often I put butterpats on the fillets and broil, sprinkling with
lemon juice at the end of cooking...and then "coloring" with a dash or
three of paprika.
Most recently, when trying to reduce "bad" fats...I've taken to sloshing
on a layer of fatfree salad dressing...ranch is good...so is thousand
islands...let it marinate for a half hour or so, then sprinkle on
seasoned bread crumbs and bake or broil.
You may or may not know the rule of thumb on "how long" to bake fish (at
about 350-375)...5-7 minutes for each inch of thickness at its thickest
point. Or at least that was what *I* was taught when I stopped frying
the critters <G>.
Again, my apologies for sending along cooking "suggestions" instead of
recipes. It's the way I cook. The recipes I get from this list are
more springboards in my kitchen, rather than dicta <shrug>. So, shoot
me! <EG> I have fun! And, I do appreciate y'all, ever so much!
Belle Thomas
bellet@imagin.net
Garland, TX
------------------------------
Date: Wed, 5 Mar 1997 01:18:27 -0500
From: "(Jeannine M. Lutz)" <KnotAClew@AOL.COM>
Subject: Salmon Divine
Dear JoAnn,
Here's my favorite salmon recipe of all time. I make it two or three
times a month and my husband never seems to tire of it. And it's sooo easy!
* Exported from MasterCook *
Salmon Divine
Recipe By : Favorite Seafood Recipes by Sally Murphy Morris
Serving Size : 6 Preparation Time :0:30
Categories : Fish Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Whole Salmon ( I Usually Use 6 Salmon Fillets)
4 Tbsp Butter -- Melted
3 Drops Liquid Smoke Flavoring
1/2 Tsp Garlic Powder
1 Tbsp Lemon Juice
Freshly Grated Parmesan Cheese -- To Taste
Place fillets in baking dish, skin side down. Add liquid smoke, garlic
powder & lemon juice to melted butter & stir.Spread sauce over fish, covering
entire surface. Liberally sprinkle parmesan cheese over fish. Bake
uncovered at 375 degrees for 25-30 minutes until fish flakes easily.
- - - - - - - - - - - - - - - - - -
NOTES : So easy to make and elegant enough for a company dinner, which I have
done. You can cut down on the fat by decreasing the butter or spraying the
pan with pam and spraying the salmon with pam before sprinkling cheese on
top, and deleting the butter.
Hope you like it. Regards, Jeannine Lutz
------------------------------
Date: Wed, 5 Mar 1997 02:02:17 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: Black Forest Cake Request and Chat
Steffany, you made a mistake. For experimental things, never tell
anyone anything.
Just do it and check the results.
On Tue, 4 Mar 1997
Stephanie_Miles@UCSDLIBRARY.ucsd.edu
wrote:
> 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
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Wed, 5 Mar 1997 02:41:51 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: Re: coconut milk and water
Coconut water is a lot thinner than coconut milk. I would not think
it would work that well as a substitute. Graham Kerr admits to liking
coconut a fair amount and using it occasionally in moderation. Depending
on the recipe he also substitutes milk and a bit of coconut essence or extract
or sometimes coconut essence plus yogurt that has been strained (5 hours or
overnight) to extract some of its liquid and thicken it. You could experiment
a bit and see if any of his strategies work for you. You can find coconut
essence in some baking sections or you can order an excellent one from
La Cuisine 1-800-521-1176 or 703-836-4435 - a little of this essence
goes a long way.
To clear up confusion, the classic way to make coconut milk at home
is to take a fresh coconut and whack it to crack it open, save the coconut
water to drink if you like it, then use a knife and cut the meat from
the shell and peel the brown skin off. Alternately you can drain the
water from the coconut by piercing the eyes with a skewer or ice pick.
Then bake it in a preheated 375 F oven for 25 minutes. Then whack it
with hammer or mallet, remove the meat from the shell and peel off the
brown inner skin. You can then use a food processor or blender to flake
the coconut meat.
Once you have the coconut flaked/grated, combine it with 3 cups boiling
water in the blender or food processor and puree for 2 minutes. Let
mixture stand for 15 minutes. Then strain mixture through a strainer
lined with several layers of dampened cheesecloth. Twist the cheesecloth
tightly to extract as much milk as possible. (The process can be repeated
using another 3 cups boiling water to make a second, thinner batch of
coconut milk.) Store the coconut milk in the refrigerator where it will
keep for 3 to 4 days. It can also be frozen for several months. I am
too lazy to do all this and just buy the canned coconut milk. You can also
make coconut milk in a "shortcut" method by buying *unsweetened* flaked
coconut and then combining it with the boiling water and proceeding.
Note that most canned coconut milk is "first press." I suppose if you
only used the homemade coconut milk made from the *second* infusion/batch
you might wind up with less fat in your recipe. The second infusion
coconut milk is thinner and might not work for all recipes.
Some of above info. is from _Classic Indian Vegetarian and Grain Cooking_ by
Julie Sahni and _Miami Spice_ by Steven Raichlen.
Finally, if you want to get fancy with the coconut water that you drained
from your fresh coconut, Steven Raichlen says to make Saoco:
Saoco
serves 1
2 to 3 ounces coconut water
1 1/2 ounces light rum
2 teaspoons fresh lime juice, or to taste
2 teaspoons sugar, or to taste
ice cubes
Combine all of the ingredients except the ice in a shaker glass, and
stir with a spoon until the sugar dissolves. Pour the mixture into a
stemmed glass filled with ice.
------------------------------
Date: Tue, 4 Mar 1997 23:35:30 PST
From: Vaughndell Dodd <dell13@JUNO.COM>
Subject: COPYCAT-CINNABONS
I came across this recipe and some others that I had copied off of a T.V.
show years ago. There was a lady on there giving recipes that was similar
to the real thing.
CINNABONS
1 1/4 oz. yeast
1 cup warm water
1/2 cup sugar
1/3 cup margarine
1 tsp. salt
2 eggs
4 cups sugar
Dissolve yeast in warm water. Add sugar and soft margarine, salt and
eggs. Mix in mixer. Add flour gradually. Mix until smooth. Put in
greased bowl and cover and let rise 1 hour or until double in bulk.
Roll out dough and spread with 1/3 cup softened margarine.
Fillling:
1 cup packed brown sugar
2 1/2 T. cinnamon
Sprinkle over the dough and roll and cut into pieces about 1 to 1 1/2
inchs. Place on greased cookie sheet and let rise. Bake at 350 until
done.
Frosting:
8 T. margarine
1 1/2 cups powdered sugar
1/4 cup cream cheese
1/2 tsp. vanilla
1/8 tsp. salt
Mix well and spread over rolls while still warm.
Also here is another one.
Nestle's Crunch Candy Bar
2-12 oz. bags milk chocolate chips
1 1/2 cups Rice Krispies
Melt chips and add Rice Krispies
Mix well and pour into pan that has been sprayed with Pam an cool in
fridge and cut into bars.
How about one more?
ARBY'S SAUCE
1/4 tsp pepper
1/2 tsp. salt
1/2 tsp. hot pepper sauce
1 cup catsup
2 tsp. water
1/4 tsp. garlic powder
1/4 tsp. chopped onion
Mix and cook over low heat for 10 minutes. Store in jar in fridge.
I have some more if any one wants them.
Dell13
------------------------------
Date: Wed, 5 Mar 1997 06:08:32 EST
From: I Reed <ireed@JUNO.COM>
Subject: Re: Request: Salmon and Fish Recipes
On Tue, 4 Mar 1997 23:04:14 -0500 (EST) "Raymond F. Falcon"
>I'm a
>complete novice when it comes to fish! I will be eternally grateful
Hi Jo-Ann:
Get thee to the local fish market! Experiment! I went through this same
process (wow, is it already that long?) about 15 years ago when I
discovered that it wasn't fish I didn't like, it was the way my father
cooked it (I like his fish now, though).
Use the point and shoot method at the fish case. Fillets are the easiest,
because you don't have to deal with deboning. Just point at something,
say, red perch, and ask the fish guy what it's like. They're usually
happy to give you their opinion, and often have a favorite recipe to
share. Just because they don't like it doesn't mean you and your husband
won't, either. When I was told the catfish tasted like mud, I tried it
anyway, and found that it really did. Now I know for sure.
I usually bake fish, because it's convenient. Add spices or sauce and
it's done in about 15 minutes (you can tell it's done when it flakes).
Dill is a favorite fish herb. You can always wrap the fish/fresh
herbs/lemon in foil to keep the moisture. Not healthy, but delicious, is
a topping made of mayo, crumbled ritz crackers, and crab. Horseradish is
AWESOME with salmon. Poaching is another good option, but you have to
have good hand/eye coordination <g>.
Good luck, and enjoy
Ingrid
ireed@juno.com
------------------------------
Date: Wed, 5 Mar 1997 06:13:01 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: Re: Re.Peas n Rice
Grantham, Terence wrote:
>
> Hej!
> Can you tell an uninformed Me what pigeon peas are?
> Thanks very much (living questionmark) Terry In
> Sweden. Hi, Terry
Pigeon Peas are, well, Pigeon Peas...
Actually these are indigenous to Africa and were brought here by slaves.
Some call it gunga peas.
They are round and dark green, easy to grow, people just let a fe germinate and grow in
their yard.
They are not the yellow or green split peas, and they are not blackeye peas. They are
also not the Red Kidney Beans Jamaicans use in theis Rice'n'Peas.
By the way Peas'n'Rice and Rice'n'Peas are two different dishes.
I suppose you can only find it in the Southern US and Caribbean, as some friends
take it back to California and NY. Maybe you can find them in an ethnic shop.
But make sure you do not buy blackeye peas.
Later,
Jazzbel
------------------------------
Date: Wed, 5 Mar 1997 12:28:18 GMT
From: Pam Knowles <pamk@IAFRICA.COM>
Subject: S. African Recipes
Hi,
Here are a few South African recipes for those of you who are interested.
I'll send a few more in a few weeks or so if interested.
Regards
Pam.
* Exported from MasterCook *
Green Bean Bredie (Stew)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lamb Main Dish
South African
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons vegetable oil
1 kilogram lamb cut in bite size cubes
1 cup coarsely chopped onion
1 teaspoon fresh ginger root
1/2 cup water
1/2 kilogram fresh green string beans, trimmed, washed -- into 2 cm
lengths
2 medium potatoes -- peeled and chopped
1 tablespoon fresh red chillies
1/4 teaspoon dried thyme
1 teaspoon salt
Freshly ground black pepper
In a heavy skillet, warm the oil, brown the lamb a few pieces at a time.
Turn the pieces frequently and regulate the heat so that they colour richly and
evenly.
Add the onion, garlic and ginger root, stirring frequently to prevent them from
sticking to the base of the saucepan. Reduce the heat and cook for 8 to 10
minutes or until the onions are soft and golden brown.
Watch carefully for any sign of burning and regulate the heat accordingly.
Add the chillies, thyme, salt and a few grinds of black pepper.
Cover tightly, and simmer the lamb in its own juices for 30 minutes or until
reasonably tender.
If necessary, stir in a little water.
Add the green beans and potatoes and bring to a slow boil.
Cover again.
Reduce the heat to low and stir occasionally.
Simmer for about 1 hour, or until the lamb and vegetables are tender but still
intact.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Hugenot Boeuf en Daube (Beef stew)
Recipe By : Egoli Recipe Book compiled Gramadoelas African Restaurant
Serving Size : 1 Preparation Time :0:00
Categories : Beef Main Dish
South African
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
MARINADE
8 slices Bacon
3 cups red wine
6 Tablespoons Brandy
2 tablespoons Olive Oil
6 carrot -- thickly sliced
6 small onions each studded with 4 cloves
2 cloves garlic -- crushed
2 bay leaf
6 allspice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
STEW
1 kilogram stew meat, cubed and fat trimmed
3 tablespoons flour
8 tomatoes peeled and chopped
10 black mushrooms -- halved
1 1/2 cups beef stock
Mix all the marinade ingredients in a large bowl. Add the meat to marinade,
stir well to ensure that all the beef is coated.
Leave meat in the marinade for as long as possible.
The secret of this dish lies in the time allowed for marinading and the long,
slow cooking that follows.
Place the meat, together with the marinade into a heavy casserole. Sift in the
flour.
Add the tomatoes and mushrooms.
Cover with the beef stock and set to cook on lowest temperature possible, for
two to three hours or until the meat is tender.
During cooking, taste for acidity and add a pinch or two of sugar, if necessary.
A little cream may be added to the stew at the end of the cooking period, if
desired.
Serve with boiled potatoes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Ostrich Fillet
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main Dish Ostrich
South African
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
One Ostrich Fillet -- cut into thin steaks
Grinding of Black pepper
1 tablespoon Oil
2 tablespoons brandy
4 tablespoons cream
Rub the steaks with garlic and a grinding of black pepper.
Heat the oil in a frying pan and fry the steaks briskly for 2 - 3 minutes or
longer, if so desired.
Flambe them with the brandy.
Add 1 - 2 tablespoons of the sauce.
Add the cream and allow to thicken and coat the steak completely.
Serve at once accompanied by quince jelly.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Pumpkin Fritters
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : South African
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked mashed pumpkin
2 cups raw pumpkin, grated blanched and strained
1 teaspoon baking powder
1/2 cup flour
1/2 teaspoon salt
1 egg
Oil
Sugar and cinnamon -- mix together
Mash the cooked pumpkin and the graded blanched pumpkin together in a mixing
bow. Stir in the flour, salt and baking powder.
Mix until the mixture is smooth and soft.
Beat an egg well and combine it with the mixture until it is well blended.
Heat the oil in a frying pan.
When hot, drop in spoonfuls of the pumpkin mixture.
Fry the fritters on both sides until they are light brown.
Remove the fritter and drain on paper towel.
Place fritters on a serving plate and sprinkle with cinnamon and sugar.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Tomato Bredie (Stew)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Lamb South African
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons oil
2 kilograms middle neck of lamb. or ribs -- cut into pieces
4 onions -- sliced
2 tablespoons flour
1 teaspoon ground cinnamon
1 tablespoon sugar
1 kilogram tomatoes -- peeled and diced
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 bay leaf
Heat the oil in a large casserole dish and fry the onions until soft.
Add the garlic and stir in the meat.
Whilst browning the meat, add the remeining ingredients leaving the tomatoes
for last.
Add the tomatoes when the meat has browned and drawn its own liquid.
Bring the bredie to the boil. Cover the casserole and cook the meat on the
middle shelf of a slow oven for 1 1/2 (Or More) until meat is tender.
Adjust the seasoning before serving.
Garnish the bredie with bay-leaves.
This is ideal for an iron skillet.
- - - - - - - - - - - - - - - - - -
----
Pam Knowles
pamk@iafrica.com
JOHANNESBURG
---ooOoo---
------------------------------
Date: Wed, 5 Mar 1997 07:30:08 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: Request: Salmon and Fish Recipes
I love salmon grilled on an outdoor BBQ. To me it is food for the gods.
When I was a kid my Dad liked salmon fried, we fried everything in those
days, served with chopped raw onions.
When I lived in Spain I ate Rape (Monkfish) several times. I think it was
baked and then a sauce made from olive oil, sliced garlic and a mildly hot
dried red pepper was poured over the top. It was delicious.
You can cook fish in the microwave very easily and it comes out nice and
flaky. Just experiment a little.
Jean
------------------------------
Date: Wed, 5 Mar 1997 07:40:38 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Fish Question -- Hake
When I lived in Spain for 6 months I learned that one of the most popular
fishes to eat is Merluzza or Hake. It's not popular here in the States and
I wonder why. It can be purchased fresh or frozen there. It's a nice mild
white fish and it seems a shame that it is difficult to find here. Does
anyone know why it is not in favor here?
Jean in PA
------------------------------
Date: Wed, 5 Mar 1997 06:52:02 -0500
From: Joan Mathew <cmathew@IADFW.NET>
Subject: Re: La Creuset 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.)
In my opinion, it would be better to go with the 5 quart rather than
a 4-1/2. The reason is that there are always those little occasions
when you need just that little extra bit of room for something
that's an odd size....like a whole chicken or something. I have a
3-1/2 quart Le Creuset round and a 5-quart cast iron Dutch oven
(plain ol' cast iron, not the nice Le Creuset). A whole chicken
fits *perfectly* into the 5-quart with a few veggies tucked nicely
around (plus some herbs and garlic tucked inside the bird cavity);
however, it would never fit into the 3-1/2 quart. I save the Le
Creuset to make rice or other, smaller side items that go with the
main.
If I understood your post correctly, you are going to end up with a
5-quart and a 3-1/2 quart. I think that will be a wonderful set,
and allows you all sorts of possibilities.
I don't know why the oval would be worse than a round for making
dishes. Seems to me that it should work just fine, but perhaps there
are some insights into this issue that someone else can provide. I
don't have any oval dishes that I use on the stovetop, just pieces
that go into the oven (Corning Ware French style), as well as Pyrex.
>You would think I was buying a car instead of a pot I am
> making such a big deal out of this.
Don't worry, it is a big decision to pick out cookware that is going
to last for years! I make a big deal out of this sort of thing
myself.
Hope this helps,
Joan
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet
------------------------------
Date: Wed, 5 Mar 1997 08:18:05 GMT-5
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: Stuffed mushrooms
>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.
We also have them like this except for the basil but we add cream or half
and half to keep it moist.......makes it richer.......this is a delicious
stuffing.
Barb
psbarb@scifac.indstate.edu
------------------------------
Date: Wed, 5 Mar 1997 07:27:29 -0500
From: Joan Mathew <cmathew@IADFW.NET>
Subject: Sweet Corn Biscuits (was: recipe request)
> 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?
Barbara,
Having never been to Chi Chi's and not knowing precisely what this
biscuit was, you nevertheless made me think of something wonderful
that is sweet, small, and disappears *very* fast. It is a recipe for
Biscuits au Mais, or Sweet Corn Biscuits.
This recipe originates from Bernard Clayton's _The Breads of France_,
and it is always a big hit as a snack or even as a sweet biscuit
served alongside some nice sorbet or ice cream. I have posted it on
my Web site; however, for those of you who don't have Web access it
is included below.
Enjoy,
Joan
Biscuits au Mais (Sweet Corn Biscuits)
===========================
from Bernard Clayton's _The Breads of France and how to bake them in
your kitchen_
1/2 c. butter, room temperature
1/2 c. sugar
1 c. yellow cornmeal
2 eggs, room temperature
1 t. salt
1-1/2 c. all-purpose flour, approximately
Preheat oven to 375 degrees Fahrenheit. Grease one large baking
sheet, or you may use a nonstick sheet.
In a large mixing bowl, stir the butter into a soft mass. Slowly
add the sugar, and blend together. Add cornmeal, eggs, and salt;
beat until smooth. Add 1-1/4 c. flour. The mixture will be soft and
slightly moist but can be rolled flat with a rolling pin to a
thickness of approximately 1/4" (if the dough is too sticky for
rolling, add 1/4 c. more flour, blending it in with the hands and
flatten the dough again with the pin).
Use a 1-1/2" round cookie cutter to cut about 48 pieces. Reassemble
the scraps, roll again, and cut. Repeat as often as necessary.
Place the rounds close together on the baking sheet since they do
not rise and spread, but do not allow them to touch.
Place baking sheet in center of preheated oven. Watch the rounds
closely toward the end of the baking period because they tend to
brown very quickly. If the pieces at the outer edge of the sheet
brown too quickly, either remove them if they are done (slightly
browned on the bottom) or rearrange them to the center of the sheet
and push the lighter biscuits to the outer edge of the sheet.
Remove from the oven and cool on metal rack.
NOTE: These biscuits are delicious served warm, but equally good
frozen and warmed later. Be warned that they tend to disappear
quickly, so you may not have any left over for freezing purposes!
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet
------------------------------
Date: Wed, 5 Mar 1997 08:36:30 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Subject: Pre-pasta Appetizer recipes
You are right Edward, it is tough to find something just right that doesn't have too many milk products. As I looked through my data base I found 3 I'd recommend. The Bow Knots always "WOW" my guests, even though they sound very plain (I got the recipe from this list). The mushrooms may be too spicy for pre-pasta, but I sent it anyway. I would also highly recommend the Vegetable Ladder Loaf. This would probably be just right before pasta, with the pesto like seasonings. (It really makes 24 pieces not servings, so increase recipe as necessary). I hope you can use one of these.
Betsy Burtis
Derry, NH
* Exported from MasterCook Mac *
Bowknots
Recipe By : Laura Davis, Eat-L
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf sandwich bread -- thin sliced
1 can cream of mushroom soup
12 strips bacon -- halved
Trim all crust off bread. Spread soup on one side of bread slices, being careful to cover edges. Roll each slice from one corner to opposite corner. Wrap half bacon strip around middle. Secure with toothpick. Place on cookie sheet and bake at 250 degrees for 1 hour. Bowknots will be dry and crisp and very delicious. Prepared bowknots can be frozen before baking. Place on flat pan and when frozen solid transfer to freezer bags. Bake without thawing.
- - - - - - - - - - - - - - - - - -
Per serving: 26 Calories; 2g Fat (68% calories from fat); 1g Protein; 1g Carbohydrate; 3mg Cholesterol; 99mg Sodium
* Exported from MasterCook Mac *
Spicy Stuffed Mushrooms with Bacon
Recipe By : Good Housekeeping
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon
1 1/2 lbs mushrooms (about 24)
1 tb butter
1/4 cup onion -- finely chopped
1 garlic clove -- finely chopped
1/3 cup sweet red pepper -- finely chopped
1 jalapeno peppers -- finely chopped
1/2 cup cheddar cheese -- shredded
1 tb dried parsley
1. Cook bacon until crisp. Remove from skillet, chop, and drain fat from skillet.
2. Remove stems from mushrooms. Reserve and finely chop 2/3 of stems. Discard remaining stems.
3. Cook mushroom caps in boiling water for 1 minute. Drain and rinse with cold water. Drain on paper towel.
4. Heat butter and add mushroom stems, onion, and garlic. Cook five minutes. Add peppers and cook three minutes longer. Cool and then stir in bacon, cheese and parsley.
5. Spoon into caps. Bake on baking sheet at 350 for 10 minutes. Serve warm.
- - - - - - - - - - - - - - - - - -
Per serving: 21 Calories; 2g Fat (75% calories from fat); 1g Protein; 0g Carbohydrate; 5mg Cholesterol; 42mg Sodium
* Exported from MasterCook Mac *
Vegetable Ladder Loaf
Recipe By : BHG Holiday Appetizers
Serving Size : 24 Preparation Time :0:00
Categories : Appetizers Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium red bell pepper -- or yellow or orange
1 1/2 cups spinach -- firmly packed
1/2 cup fresh basil -- firmly packed
1/2 cup Parmesan cheese -- grated
1 garlic clove
1 egg -- beaten
1 package puff pastry -- thawed
1/4 cup toasted pine nuts -- or slivered almonds
2 tbsps bread crumbs
1. Roast peppers and remove skin. Cut into strips.
2. Combine spinach, basil, Parmesan cheese, and garlic in food processor and pulse until well combined. Add 1 tablespoon of the beaten egg and process till nearly smooth.
3. Line two baking sheets with parchment paper or plain brown paper. Unfold sheets of pastry. Put one sheet of pastry on a baking sheet. Brush pastry with some of egg. Sprinkle half of bread crumbs in 3 inch strip down center of pastry. Spread half of spinach-basil combination on top of bread crumbs to within one inch of ends. Sprinkle with half of the nuts. Arrange half of pepper strips evenly over filling.
4. On both sides of filling make 3 inch cuts from the edges toward the center at 1 inch intervals. Starting at one end, alternately fold opposite strips of dough at an angle across filling.
5. Repeat with other half of ingredients.
6. Brush each pastry with beaten egg.
7. Bake at 425 for 25 minutes or until puffed and golden brown. Serve warm. Cut each pastry crosswise into six slices, and then each slice in half to make 24 pieces.
- - - - - - - - - - - - - - - - - -
Per serving: 19 Calories; 1g Fat (49% calories from fat); 1g Protein; 2g Carbohydrate; 8mg Cholesterol; 15mg Sodium
------------------------------
Date: Wed, 5 Mar 1997 07:49:04 -0600
From: "Belle Thomas (by way of Corbin <corbin@misslink.net>)"
<bellet@IMAGIN.NET>
Subject: Balti
Hi All,
I was wondering if any one had recipes using the Balti menthod??? I,d really
like to see some
Thanks,Lynne
azzbel wrote:
>
> 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.
>
------------------------------
Date: Wed, 5 Mar 1997 08:48:26 -0500
From: Heather Mitchell <mitch@ILS.UNC.EDU>
Subject: Turtle Pudding - Recipe
Taken from "Puddings, Custards, and Flans"
1 1/2 Tablespoons unsalted butter
10 slices day old white bread cut into cubes
1 3/4 cups milk
1/2 cup heavy cream
1/2 cup sugar
2 Tablespoons applesauce
3 large eggs
2 teaspoons vanilla extract
1 Tablespoon dark rum
1/2 cup chopped pecans
1/2 cup mini bittersweet chocolate chips
1 cup caramel sauce (recipe follows)
Butter a two quart sqaure or oblong ovenproof glass baking dish.
Put the bread cubes in a large bowl. In another bowl beat together the
milk, cream, sugar, applesauce, eggs, vanilla and rum. Pour over the
bread/ Stir in the pecans and chocolate chips. Pour the puddding into
the baking dish, and pour on 1/3 to 1/2 cup caramel sauce. Let sit for
half an hour or more (the longer bread puddings sit the better the flavor
and texture).
Preheat oven to 350 F. and bake for 45 to 50 minutes. The pudding will be
very puffy when done. Let it settle for 10-15 minutes before cutting.
Serve warm with remaining caramel sauce and hot fudge sauce (if desired).
Serves 6-8
Caramel Sauce
1/2 cup sugar
14 cup water
2 Tablespoons light corn syrup
1/2 cup heavy cream
2 Tablespoons unsalted butter
Combine the sugar, water and corn syrup in a saucepan. Cook over medium
heat until the syrup thickens and turns golden. Lower the heat and add
the cream, stirring continuously. The mixture will become very stiff.
Still stirring, add the butter and continue cooking for 2 to 3 minutes, or
until the caramel is thick and very creamy. Serve warm. Makes 1 cup.
------------------------------
Date: Wed, 5 Mar 1997 09:02:54 -0500
From: Mona K Nisoff <Nisoff@BDRC.BD.COM>
Subject: Italian Menu Ideas=?US-ASCII?Q?=3F?=
My husband and I, along with two other couples, will be hosting the first gathering of our neighborhood's Progressive Dinner Club (12 couples!). Our theme will be Italian -- in the form of appetizers, main entrees and desserts. If you could provide any menu information and recipes, we'd really appreciate it. We don't want to "over-pasta" everyone.
Let me leave you with this Shrimp Remoulade recipe. It received many yummy noises at dinner Sunday night.
Shrimp Remoulade
Fine Cooking, February/March 1997
Remoulade Sauce:
1 Tbs white wine vinegar
1 Tbs prepared yellow mustard
2 Tbs Creole or country-style Dijon mustard
2 tsp tomato paste
1 small clove garlic, minced
Dash Tobasco
1/2 tsp fresh lemon juice
1 egg
1/4 tsp paprika
1/2 cup vegetable oil
3 Tbs shopped scallions (white and green sections)
3 Tbs chopped celery
2 Tbs chopped flat-leaf parsley
Salt to taste
For the Shrimp:
1/3 cup salt, preferably kosher
1 Tbs cayenne
2 Tbs whole black peppercorns
2 lemons, cut in quarters
1 large clove garlic
4 bay leaves
1 medium onion, diced
1 1/2 large shrimp, peeled and deveined
Tender leafy lettuce (Bibb or Boston) cut into strips
Sauce:
In a food processor, combine the vinegar, mustards, tomato paste, garlic, Tobasco, lemon juice, egg, and paprika. Pulse to mix. With the processor running, slowly add the oil in a steady stream. Add the scallions, celery, parsley, and salt to taste; pulse briefly to combine. Overprocessing at this point may make the sauce separate. Chill.
Shrimp:
In a 6- 8-quart pan, combine 1 gallon of water, 1/4 cup of the salt, cayenne, peppercorns, lemon, garlic, bay leaves, and onion. Bring to a boil and simmer for 15 minutes. Add the shrimp and cook until they're pink and just barely opaque through the center, about 3 minutes. Pull the shrimp from the boil and put them in a large bowl. Cover with ice and then add 2 cups of the boil liquid to the iced shrimp. Soak for 5 minutes. Add the remaining salt. When the shrimp is well chilled, drain.
Before serving, dip each shrimp in the remoulade sauce to coat and arrange them on a bed of the lettuce. (I placed on separate salad plates.)
Mona
nisoff@bdrc.bd.com
------------------------------
Date: Wed, 5 Mar 1997 09:09:52 -0800
From: mann <saffron@CITYNET.NET>
Subject: CHAT: Bread Pudding
Seeing posts on making bread pudding reminded me of the old story of where
bread pudding supposedly came from. This version came from my old home ec
teacher.
Supposedly one night at the White House the Roosevelts were due to have some
smaller state visit and were supposed to have a souffle for dessert. Well,
the souffle fell -- as souffles like to do --- and the chef was going crazy
trying to figure out what to serve with just a few minutes before dessert was
due. He ran and got Mrs. R and told her of the situation. She went into
kitchen and looked around for ingredients. She saw the bread and sweet milk
that was to go up to the nursury soon. She told the chef to make a creamy
custard and pour it over the old bread and the raisns and cinnamon which she
had retreived from the cupboard. Dessert was only a few minutes late and the
distiguished guest was told that the bread pudding was an old family recipe.
Even if it is not true, I have always thought it was a nice story.
Karen in WV
------------------------------
Date: Wed, 5 Mar 1997 08:38:18 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: Re: La Creuset Cookware Question
Joan Mathew wrote:
>
> > 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.)
>
> In my opinion, it would be better to go with the 5 quart rather than
> a 4-1/2. The reason is that there are always those little occasions
> when you need just that little extra bit of room for something
> that's an odd size....like a whole chicken or something. I have a
> 3-1/2 quart Le Creuset round and a 5-quart cast iron Dutch oven
> (plain ol' cast iron, not the nice Le Creuset). A whole chicken
> fits *perfectly* into the 5-quart with a few veggies tucked nicely
> around (plus some herbs and garlic tucked inside the bird cavity);
> however, it would never fit into the 3-1/2 quart. I save the Le
> Creuset to make rice or other, smaller side items that go with the
> main.
>
> If I understood your post correctly, you are going to end up with a
> 5-quart and a 3-1/2 quart. I think that will be a wonderful set,
> and allows you all sorts of possibilities.
>
> I don't know why the oval would be worse than a round for making
> dishes. Seems to me that it should work just fine, but perhaps there
> are some insights into this issue that someone else can provide. I
> don't have any oval dishes that I use on the stovetop, just pieces
> that go into the oven (Corning Ware French style), as well as Pyrex.
>
> >You would think I was buying a car instead of a pot I am
> > making such a big deal out of this.
>
> Don't worry, it is a big decision to pick out cookware that is going
> to last for years! I make a big deal out of this sort of thing
> myself.
>
> Hope this helps,
> Joan
>
> cmathew@airmail.net
> http://www.geocities.com/Heartland/8098/
>
> Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet
It did help and I'm going to keep the 5 quart. Thanks. Mary Curtis
------------------------------
Date: Wed, 5 Mar 1997 09:24:31 -0500
From: SGAVETT@CENTER.COLGATE.EDU
Subject: week day menu help needed
I recently started working full time after working part time for the
past 10 years or so. I am having trouble coming up with MENUs for
week days. Not just how you plan the menus, but the menus themselves.
My husband usually makes or prepares the ingredients for the Monday night
meal. We've had MANY variations on the rice/bean combo!! I have made
soup in the crockpot, meatloaf, chicken fajiatas, baked ziti, baked
pork chops, and am about to run out of ideas.
Would anyone be willing to share their menu ideas for a couple of
weeks with me?
I was so spoiled to have several hours every afternoon to prepare
dinners that I'm running out of creative ideas for "quick" meals.
Thanks in advance
Sandy
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End of EAT-L Digest - 4 Mar 1997 to 5 Mar 1997 - Special issue
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