X-From_: owner-EAT-L@LISTSERV.VT.EDU Wed Mar 5 23:22:23 1997
Date: Wed, 5 Mar 1997 23:00:00 -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 - 5 Mar 1997
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 18 messages totalling 1113 lines in this issue.
Topics of the day:
1. Re[2]: Menu Ideas
2. Menu Ideas
3. Request: Your Best Hominy
4. Chi-Chi's Corn Cake
5. Chocolate Turtle Bread Pudding, Again
6. Going Limp (2)
7. no more limping
8. Question: Is there a website for weight loss cooking and discussion?
9. MORE COPYCAT RECIPES
10. Recipes: Homemade Sausages
11. Request: McNugget Copycat
12. THE BEST HOMINY RECIPE
13. 2 Balti Chicken Recipes
14. Request: Carlos Murphy's Honey Sauce
15. RECIPE: Risi e Bisi (Italian Rice and Peas)
16. Menu Planning
17. REQUEST: Black Rice pudding
----------------------------------------------------------------------
Date: Wed, 5 Mar 1997 12:30:00 -0800
From: Stephanie Miles <Stephanie_Miles@UCSDLIBRARY.UCSD.EDU>
Subject: Re[2]: Menu Ideas
Lori (and all)-- I see this as the one way I can spend good time with
my daughter (my husband's time comes later). She sits at the table
and does homework (I'm near to help), or draws, or even helps me.
There is no possible way I'd ever want her "help" when I'm
busy--little kid help is usually more of a hindrance. This way, she
can help when it is not a life or death struggle against the clock. I
love our arrangement, but with small children, I guess you'd have to
wait until bed-time--which cuts into the big-guy's time! In my next
life, I'd like to be a lady of leisure.--StephM
______________________________ Reply Separator _________________________________
Subject: RE: Menu Ideas
Author: CALVINL@PATTONVILLE.K12.MO.US at @UCSD
Date: 3/5/97 2:04 PM
DATE: March 5, 1997
SUBJECT: RE: Menu Ideas
I thought Stephanie's idea was great, making a dish after supper that
night for the next night or later. My only problem though is that I have 2
young kids, one is 5 and the other is 8 months, that I want to make sure I
spend lots of quality time with after supper before they go to bed. I work all
day and sometimes dad doesn't get home till 7 or so. Can you make "make ahead"
boxed dinners and freeze them or only ones that are prepared from scratch?
Thanks for any information.
¶----------------------------------------------------------------------------¶
¶ Lori L. Calvin Pattonville School District ¶
¶ (314) 213-8051 High School Library Clerk ¶
¶ calvinl@pattonville.k12.mo.us ¶
¶----------------------------------------------------------------------------¶
>-- Saved internet headers (useful for debugging)
>Received: from listserv.vt.edu by noc.ucsd.edu; id MAA01072 sendmail 8.8.5/UCSD
>Received: from listserv.vt.edu (listserv.vt.edu [128.173.4.9]) by listserv.vt.e
>Received: from LISTSERV.VT.EDU by LISTSERV.VT.EDU (LISTSERV-TCP/IP release
>Received: from K12.MO.US (pattonville.k12.mo.us [204.184.162.65]) by l
>Received: from PATTONVILLE.K12.MO.US (IBM OS/400 SMTP V3R2M0) with TCP; Wed, 5
>Message-Id: <199703052006.PAA55104@listserv.vt.edu>
>Date: Wed, 5 Mar 1997 14:04:52 +0000
>From: CALVINL@P
>To: eat-l@LISTSERV.VT.EDU
>Subject: RE: Menu Ideas
>Sender: owner-eat-l@LISTSERV.VT.EDU
------------------------------
Date: Wed, 5 Mar 1997 07:35:10 -0800
From: LD <jazzbel@MAIL.BATELNET.BS>
Subject: Re: Menu Ideas
Perhaps you could try cooking during supper. i.e.,
put the dish in the oven and it will be almost ready by the time you are finished
eating.
I like to cook what I call transvestite dishes, too. I usually roast 2 or three
chickens at a time. The remaining roasted chickens may become chicken salad,
chicken chowder,stir fry or curry the next day.
Sometimes I would season a roast or chicken after dinner, put it in the fridge until the
next morning. Then it goes in the oven first thing in the morning, and will be ready
before I leave home.
Again, tonight's roast will be tomorrow's Ropa Vieja, may be added to a baked spaghetti
dish, or become a Roast Beef Sandwich.
I always keep a bottle of Piriri Sauce: Put a few dried hot chilies in a bottle,
add 1 cup hard liquor, fill the bottle with a 1/2 & 1/2 mixture of vegetable and olive
oil. Then you just clean the chicken, brush with that and you have nice baked chicken
from the oven. To get different tastes, I pour different sauces over the chicken, then
bake--I usually have the sauce ingredients memorized. Could be a quick sweet and sour
microwave sauce, the mustard and grape jelly one from eat-l, the guava jam one.
A crockpot may actually do wonders for you.
You could tell your husband to take the kids out on Saturday afternoon and stay home
cooking enough for three or four days.
CALVINL@PATTONVILLE.K12.MO.US wrote:
>
> DATE: March 5, 1997
>
> SUBJECT: RE: Menu Ideas
>
> I thought Stephanie's idea was great, making a dish after supper that
> night for the next night or later. My only problem though is that I have 2
> young kids, one is 5 and the other is 8 months, that I want to make sure I
> spend lots of quality time with after supper before they go to bed. I work all
> day and sometimes dad doesn't get home till 7 or so. Can you make "make ahead"
> boxed dinners and freeze them or only ones that are prepared from scratch?
> Thanks for any information.
>
> ¶----------------------------------------------------------------------------¶
> ¶ Lori L. Calvin Pattonville School District ¶
> ¶ (314) 213-8051 High School Library Clerk ¶
> ¶ calvinl@pattonville.k12.mo.us ¶
> ¶----------------------------------------------------------------------------¶
------------------------------
Date: Wed, 5 Mar 1997 15:18:59 -0600
From: JoAnn <joannr@PCLINK.COM>
Subject: Re: Request: Your Best Hominy
Oops! I see you already posted your hominy recipe. Sorry I wasn't quicker,
but I think you will like this anyway.
JoAnn
>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
>
>
I'm not sure that this is the best because I am pretty fond of hominy
straight out of the can (warmed, of course). One thing that I do when
heating hominy is to drain the juice from the can, reduce it by half, then
add the hominy heating thru before serving topped with a glop of butter.
But, here's my recipe:
Hope you enjoy,
JoAnn
* Exported from MasterCook *
Hominy & Sausage Bake
Recipe By : Van Camp's Hominy Can
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Main Dishes
Mexican Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans hominy, canned -- drained
4 each eggs -- beaten
8 ounces chorizo -- cooked and drained
3/4 cup cheddar cheese -- shredded
1/2 cup green onions
1 can chopped green chiles -- optional
Heat oven to 350 deg. F. Grease a 9-inch glass baking dish. In a large
bowl combine all ingredients. Pour into prepared dish. Bake 30 to 35
minutes or until set. Let stand 5 minutes before serving.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Wed, 5 Mar 1997 16:21:52 -0600
From: Dot McChesney <jrjet@MTCO.COM>
Subject: Chi-Chi's Corn Cake
Here is the only recipe I have for the Chi-Chi corn cakes - hope this is
the one you are looking for! Enjoy! Dot
Crafting links added Feb. 25th!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
* Exported from MasterCook Mac *
Chi-Chi's Sweet Spanish Corn Cake
Recipe By : Chi-Chi's Restaurants
Serving Size : 8 Preparation Time :0:00
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Cup Butter Or Margarine -- softened
1/3 Cup Masa Harina -- *see note
1/4 Cup Water
1 10 Oz Pkg Frozen Corn -- thawed
1/3 Cup Sugar
3 Tbsp Yellow Cornmeal
2 Tbsp Whipping Cream
1/4 Tsp Baking Powder
1/4 tsp Salt
Sliced Chili Peppers
Chopped Parsley
With an electric mixer, beat butter or margarine until fluffy. Gradually beat in masa harina. On low speed, beat in water. Place corn in the bowl of a food processor and pulse until chopped coarse. Stir in masa mixture. In a small bowl, stir together sugar, cornmeal, cream, baking powder, and salt. Stir into corn mixture. Spread in a greased, 8-inch-square baking pan. Cover with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350 degrees for 50 minutes or until set. Remove smaller pan from water, uncover, and let stand 15 minutes. Sprinkle with chilies and parsley, if desired.
Makes 8 servings.
For this person: Paulette Morgan <morgan@enter.net>
- - - - - - - - - - - - - - - - - -
Per serving: 206 Calories; 13g Fat (55% calories from fat); 2g Protein; 22g Carbohydrate; 36mg Cholesterol; 197mg Sodium
NOTES : *A type of corn flour available in specialty food stores and many supermarket
BillS. :)
>From beautiful suburban West Palm Beach, FL
---I used up all my sick days, so I'm calling in dead.
Message From Bill Spalding <billspa@icanect.net> to Prodigy's Recipe Exchange Newsletter
********************************************************************** Prodigy Services Company is the sponsor of this newsletter. Prodigy does not review and cannot be responsible for the content of the newsletter or related discussions. ********************************************************************** To subscribe, unsubscribe, or get more information on Prodigy mailing lists, go to http://goodstuff.prodigy.com/lists/ or send a message with the word "help" in the body to majordomo@listserv.prodigy.com
_____
------------------------------
Date: Wed, 5 Mar 1997 16:54:14 -0600
From: Dot & Tim McChesney <jrjet@MTCO.COM>
Subject: Re: Chocolate Turtle Bread Pudding, Again
>handle all the calories. :-) ) If anyone has this recipe or even a
>recipe for a chocolate bread pudding that I could use as a starting
>point for my experimentation, I would appreciate it.
>
Deb -
I was at the USENET cookbook site the other day and ran across a
recipe for chocolate bread pudding. I didn't really pay attention to it or
get the recipe but you might be able to adapt it for what you need. I have
a link to USENET on my page if you would like to check out the recipe. Dot
Crafting links added Feb.25th!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
------------------------------
Date: Wed, 5 Mar 1997 17:24:43 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: Going Limp
Hi Rod,
My friend Shirley gave me this tip and it works great! Get a container
tall enough and wide enough ( no lid needed ) to hold the celery standing
up. Put about 2 inches of cold water into the container, then put the
celery ( still attached to the root/ bulb ) into the water. Cover
loosely with a plastic baggie, and place in the refrigerator. As I write
this I have celery in my fridge that has been stored this way for about 3
weeks, and it's still crispy. Works like a charm.
Cindy
On Wed, 5 Mar 1997 13:00:04 -0500 (EST) Rod Upfold
<rupfold@lambton.on.ca> writes:
>How do you stop your celery and carrots from going limp.
>
>Thank you
>
>
>Rod
>
>
>
> **********************************************************
> * *
> * Hint: Never use a VCR head cleaning tape..... *
> * *
> * Rod Upfold Audiovisual Department *
> * Lambton College Sarnia, Ontario, Canada *
> * P.O. Box 969 N7T 7K4 *
> * Phone #: 1-519-542-7751....Ext: 282 *
> * Fax #: 1-519-542-6667 *
> * E-mail: rupfold@lambton.on.ca *
> **********************************************************
>
------------------------------
Date: Wed, 5 Mar 1997 18:08:09 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: Re: no more limping
When you bring your celery home, do not wash, simply put whole uncut
bunch in a plastic bag (as a bread wrapper) twist and put in veggie
drawer. Guar enteed three weeks at least, crisp as new. warm regards
Pat Perreault
------------------------------
Date: Wed, 5 Mar 1997 17:11:23 -0600
From: Stephanie Manley <medea@FLASH.NET>
Subject: Re: Going Limp
Well I don't know how to keep them from going limp, but a trick from
grocery stores is to soak them in warm water. They do this to: carrots,
celery, lettuce, and greens.
Stephanie
----------
: From: Rod Upfold <rupfold@lambton.on.ca>
: To: Multiple recipients of list EAT-L <EAT-L@LISTSERV.VT.EDU>
: Subject: Going Limp
: Date: Wednesday, March 05, 1997 12:00 PM
:
: How do you stop your celery and carrots from going limp.
:
: Thank you
:
:
: Rod
:
:
:
: **********************************************************
: * *
: * Hint: Never use a VCR head cleaning tape..... *
: * *
: * Rod Upfold Audiovisual Department *
: * Lambton College Sarnia, Ontario, Canada *
: * P.O. Box 969 N7T 7K4 *
: * Phone #: 1-519-542-7751....Ext: 282 *
: * Fax #: 1-519-542-6667 *
: * E-mail: rupfold@lambton.on.ca *
: **********************************************************
------------------------------
Date: Wed, 5 Mar 1997 18:20:20 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Question: Is there a website for weight loss cooking and discussion?
This food list is great and I love reading all the recipes for goodies and
posting them myself but I wondered if there is a website that deals
specifically in weight control.
Jean
------------------------------
Date: Wed, 5 Mar 1997 15:10:23 PST
From: Vaughndell Dodd <dell13@JUNO.COM>
Subject: MORE COPYCAT RECIPES
Several have asked for more reipes, so here goes:
OREO COOKIES
1 pkg. Duncan Hines Dark Fudge Cake Mix
1/3 cup water
2 T. shortening
Mix:
Pinch off a small amount and make into a small ball. Put on cookie sheet
and press down. Make them uniform size.
Bake 350 for 10 to 12 minutes.
Filling:
3 1/2 cup powdered sugar
1/2 T sugar
1/2 tsp. vanilla
1/2 cup shortening
3 T. hot water
Mix into small ball and put in between cookies.
TACO BELL SAUCE
6 oz can tomato paste
3 cup water
2 tsp. cayenne pepper
1 1/2 chili powder
2 1/2 tsp salt
2 tsp. cornstarch
2 tsp. white vinegar
2 T. minced dried onion
Cook for 10 minutes.
Cool
A&W ROOT BEER
3/4 cup sugar
3/4 cup hot water
Dissolve
Put in
1 liter cold seltzer water
1/2 tsp. plus 1/8 tsp root beer concentrate
( you can find root beer concentrate in the vanilla section in the
grocery store.)
I have a few more if any one wants them.
Dell
------------------------------
Date: Wed, 5 Mar 1997 18:48:43 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: Recipes: Homemade Sausages
Hi everybody, I am sending in two homemade sausage recipes. I have tried
them before my low fat diet and they are really good. Once in a while I
will fix for Walt and maybe eat one. I have a lot of these and if you
like them let me know and I'll send some more. Some use casings that
you buy a the meat market, and you can use a pastry bag with the wide
end open and pull all the casings on at one time. Tie the end and
squeeze out 4-inch links. These can also be fried without casings.
IRISH BREAKFAST SAUSAGE
Hey, St. Pat is coming.
2 1/2 cups fresh white bread crumbs
1/2 cup milk
2 1/2 lbs lean pork, such as port shoulder, chilled
2 1/2 lbs pork belly or fatty pork butt, chilled
1 tbsp plus 2 tsp salt
2 tsp freshly ground pepper
2 tsp thyme
2 large eggs (I have used egg sub.)
8 yards prepared casings, about 4 oz.
In a medium bowl, soak the bread crumbs in the milk. Grind the meat and
fat together, first coarsely and then finely. Place the meat in a large
bowl.
Add the salt, pepper, thyme, eggs and softened bread crumbs. Mix well
with your hands until thoroughly blended.
Working with about one-quarter of the sausage filling at a time (cover
and refrigerate the remained), stuff the casings loosely with the
sausage filling. Pinch and twist into 4 inch links. cut to separate
and refrigerate while stuffing the remaining sausages.
To cook, prick the sausage all over to prevent the skins from bursting.
Place enough sausages in skillet to fit in a single layer without
crowding Pour in about 1/2 inch of water, cover and simmer over low heat
for 20 minutes. Pour off the liquid and cook uncovered, turning, until
the sausages are evenly browned, about 10 minutes. Drain on paper
towels and serve hot.
GERMAN FARMHOUSE-STYLE BRATWURST
1 cup fresh white bread crumbs
1/2 cup milk
2 1/2 lbs lean veal, preferably shoulder, chilled
2 1/2 lbs pork belly or fatty pork butt, chilled
1 tlbs plus 2 tsp salt
1 tsp freshly ground white pepper
1 1/2 tsp freshly ground nutmeg
8 yards prepared casings, about 4 oz.
2 tlbs melted salted butter
In a small bowl, soak the bread crumbs in the milk.
Grind the veal and pork belly together, first coarsely and then finely.
Place th meat in a large bowl.
Add the salt, nutmeg, white pepper and softened bread crumbs. Mix well
with your hands until thoroughly blended.
Working with about one-quarter of sausage filling at a time (cover the
rest and refrigerate the remainder). Stuff the casings loosely with the
sausage filling. Pinch and twist into 4 inch links. Refrigerate the
first ones while doing the rest.
To cook, prick the sausages all over to prevent the skins from bursting.
Place as many sausages in a skillet as will fit in a single layer without
crowding. Pour in about one-half inch of water, cover and simmer over
low heat for 20 minutes. Pour off any liquid. Add butter to the pan
and cook uncovered, turning, until the sausages are evenly browned.
about 10 minutes. (This sausage not suitable for frying as patties.)
Enjoy, Katherine
------------------------------
Date: Wed, 5 Mar 1997 16:24:19 -0800
From: Lynette Scribner <lscrib@GORGE.NET>
Subject: Request: McNugget Copycat
Does anyone have this - or any good chicken nugget recipe? I've tried on
my own, but can't quite get it right. TIA!
Lynette
------------------------------
Date: Wed, 5 Mar 1997 19:30:33 -0500
From: Walt Gray <waltgray@MNSINC.COM>
Subject: Re: THE BEST HOMINY RECIPE
This is a multi-part message in MIME format.
--------------57BE6E756053
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
MiKicks@aol.com wrote:
>
> I got several very interested responses, but very few recipe ideas regarding
> my posted plea for good hominy recipes (which is what I was actually looking
> for). Can it be that there just aren't THAT many things you can do with
> hominy? But as promised, here is my recipe for the hominy that converted
> hoards of non-hominy eaters. It occours to me that I've never written this
> down, I just make it. It is a take off of what I grew up eating (old country
> recipe) which I have imbelished...here goes.
>
Hi Mike,
You might want to drop the "I'll post mine AFTER you post yours
routine. I for one just deleted your mail. Here are several from the
southwest where you will see a lot of posole (hominy). Enjoy!!!
Walt Gray---Alexandria Virginia
--------------57BE6E756053
Content-Type: text/plain; charset=us-ascii; name="Hom"
Content-Transfer-Encoding: 7bit
Content-Disposition: inline; filename="Hom"
---------- Recipe via Meal-Master (tm) v8.05
Title: ASSEMBLING POSOLE
Categories: Southwest, Vegetable, Pork
Yield: 1 servings
2 tb Olive oil
1 lb Pork shoulder, cut into; 1 i
-nch pieces
Essence
2 c Chopped onions
2 lb Fresh hominy
2 c Peeled; seeded, and chopped
Plum tomatoes
2 tb Minced garlic
1 pn Crushed red peppers
1 pn Cumin
3 qt Pork stock
1/4 c Chopped fresh cilantro
Salt and pepper
Recipe by: ESSENCE OF EMERIL SHOW #EE2448 In a large sauce pan, heat the
olive oil. Season the pork with Essence. When the oil is hot, sear the meat
for about 2 minutes. Add the onions and continue cooking for 2 minutes.
Stir in the hominy, tomatoes, and garlic. Season the mixture with crushed
red pepper and cumin. Stir in the stock and bring up to boil. Season the
liquid with salt and pepper. Reduce the stock to a simmer and cook for
about 30 minutes, or until the stew thickens. Stir in the cilantro. Yield:
6-8 servings
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: COLCANNON #1
Categories: Ireland, Vegetable
Yield: 4 Servings
1 lb Curly kale or cabbage,
-cooked
1 lb Potatoes, cooked
1 Onion, chopped
1 oz Dripping per lb. vegetables
Salt and pepper
Milk if necessary
1 Ring, wrapped in greaseproof
-paper
Mash the potatoes or pass them through a food mill. Chop the cabbage or
kale and add it to the potatoes. Mix well. Peel and chop the onion. Melt a
little of the dripping in a large, heavy frying pan and cook the onion in
it. Remove and mix with the potato and cabbage. Season to taste, and stir
in a little milk if the mixture is too stiff. Add the rest of the dripping
to the hot pan and, when very hot, turn the potato and cabbage mixture into
the pan and spread it out. Fry until brown, then cut it roughly and
continue frying until there are lots of crisp brown pieces. Just before
serving, slip in the wrapped ring ~- the trick, as you can see from the
rhyme, is to make sure the ring doesn't turn up too soon -- then the
children will eat it all willingly!
(from GOOD FOOD FROM IRELAND, Georgina Campbell)
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: COLCANNON LORE
Categories: Ireland, Vegetable, Info
Yield: 1 Servings
(from IRISH TRADITIONAL FOOD, Theodora Fitzgibbon:)
"This is traditionally eaten in Ireland at Hallowe'en. Until quite recently
this was a fast day, when no meat was eaten. The name is from *cal ceann
fhionn* -- white-headed cabbage. Colcannon should correctly be made with
chopped kale (a member of the cabbage family) but it is also made with
white cabbage; an interesting version is the Irish Folklore Commission's,
which gives it as mashed potatoes mixed with onions, butter,and a boiled
white cabbage in the center. Colcannon at Hallowe'en used to contain a
plain gold ring, a sixpence, a thimble or button: finding the ring meant
marriage within the year for the person who found it, the sixpence meant
wealth, the thimble spinsterhood and the button bachelorhood."
(from THE POOLBEG BOOK OF IRISH TRADITIONAL FOOD:)
"For a dish that is not widely eaten or served today, colcannon remains
remarkably widely known. Maybe the song about colcannon is better known
than the dish. If you say "colcannon" in a crowded room, the chances are
that half the room will break into one version of the song and the other
into a completely different version. Like the recipe itself, there are two
versions commonly known.
Did you ever eat colcannon Did you ever eat colcannon when 'twas
made with yellow cream when 'twas made with thickened
cream And the kale and praties
blended And the greens and scallions
blended Like the picture in a dream?
Like the picture in a dream? Did you ever take a forkful Did you ever scoop
a hole on top And dip it in the lake
To hold the melting cake Of heather-flavored butter Of
clover-flavored butter That your mother used to make? Which your mother
used to make?
Oh, you did, yes you did! Did you ever eat and eat, afraid So
did he and so did I,
: You'd let the ring go past, And the more I think about it And
some old married sprissman Sure, the more I want to cry. Would get it at
the last?
God be with the happy times
When trouble we had not,
And our mothers made colcannon
In the little three-legged pot. " -- Colcannon is so
like champ, cally, stampy and poundies that it's difficult to understand
how it ever came to have a different name. Yet, all over the country,
colcannon is colcannon and known as nothing else. As in the two versions of
the song, it can be made with kale or with greens, meaning cabbage. Those
reared on the version made with kale can never understand how the cabbage
version can be considered colcannon, and vice versa...."
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: COLCANNON SOUP
Categories: Soup, Ireland, Vegetable
Yield: 4 Servings
2 tb Butter
2 Leeks, trimmed and chopped
4 c Diced cabbage
3 Baking potatoes, peeled and
Diced
4 c Chicken stock
1 c Milk
Salt and Pepper to taste
6 Green onions, sliced
Heat butter in a dutch oven. Add leeks; cook gently until just wilted. Add
cabbage and combine well. Cook a few minutes. Add potatoes and stock.
Bring to the boil. Simmer for 20 minutes,or until potatoes are very tender.
With potato masher, gently mash some of the potatoes, so that the soup
thickens. Stir in milk. Season with salt and pepper. Add green onions and
cook 1 minute further. Source: The Toronto Star Newspaper. Recipe shared by
Deborah Kuhnen.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: New Mexico Posole
Categories: Pork, Southwest, Vegetable
Yield: 12 servings
1 lb Frozen posole
2 qt Water
3 lb Pork, cut in
-bite sized pieces
10 Roasted peeled and seeded
-green chiles, chopped
1 md Onion, chopped
1 cl Garlic, chopped
16 oz Stewed tomatoes,canned
-(add more if you want the
-chile less hot-depends on
-the chiles)
Boil posole about 2 hours, until it pops. (You also may use dry posole
which will require longer cooking). Add pork, onions and garlic. Booil
until the meat is cooked, about 1 hour, on medium heat. Add chiles and
tomatoes, and season with salt to taste. The tomatoes "cut" the hotness of
the chiles, and give it a tangy flavor.
Chicken also makes a good posole and is often used in place of pork. WALT
New Mexico Magazine Jan-93
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: POSOLE
Categories: Southwest, Stew, Chile
Yield: 12 Servings
2 lb Pork roast,cut in chunks
1/2 lb Pork rinds (skins)
2 ea Pork shanks or pigs feet
1 tb Salt
2 c Posole
1 ts Oregano
2 ea Cloves garlic, mashed
2 tb Chopped onion
4 ea Red chili pods,remove seeds
Place meat and pork rinds and pork shanks in a large kettle and add about 5
quarts of water or enough to cover meat. Add approximately 1 tablespoon
salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
Remove excess grease and set aside. Reserve liquid. Wash the posole very
carefully until the water is clear so as to remove lime from kernels. Put
in large kettle and cover with water. Boil until posole has popped. Mix
meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and
chili pods. Let simmer for about 1/2 hour. Posole may be served as a main
dish with hard rolls, tortillas or crackers. Additional red chili sauce may
be added at serving time for more spice. NOTE:Posole can be found in
the meat section if it is available in your area, if not available, hominy
can be substituted in the same quantities but no rinsing or pre-cooking is
needed. The posole will lose its authenticity but none of its tastiness if
pork rinds, pork shanks or pigs feet are omitted. You can also add one can
of tomatoes to enhance the flavor.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Pozole(pork Ribs And Hominy Soup)
Categories: Southwest, Pork
Yield: 1 servings
3 lb County style spare ribs
6 Pieces pork neck bones
8 c Water
6 cl Garlic, finely mashed
Salt and pepper
1/2 Onion cut in thick slices
2 (16 oz) cans white hominy
Combine all ingredients and chill in the 'fridge before serving. Place
first 6 ingredients in a large soup pot and cook for 45 minutes over medium
heat, partially covered. Test for doneness after 30 minutes and adjust
heat accordingly. Best to simmer the last 15 or 20 minutes. As soon as
meat feels done but not falling off the bones, add hominy, juice and all.
Simmer for a few minutes more, and correct seasoning. Broth should be very
tasty. Serve in large soup bowls, with dishes for bones handy. Serve 2 ribs
and one neck bone per person. Garnishes: chopped green onions, crushed dry
oregano leaves, chopped fresh cilantro leaves, quartered fresh limes, and
crushed red pepper flakes. Serve with garlic toast or hot garlic bread.
Judy Howle
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: Poblano And Smoked Chicken Chowder With Hominy
Categories: Chowder, Chicken, Southwest, Chile
Yield: 2 servings
2 tb Olive oil
1 lb Yellow onions>>>>>>>
Halved and sliced lengthwise
3 md Poblano chiles>>>>>
Seeded and sliced into thin
-strips
1 tb Garlic, finely slivered
2 c Tomatillos, Husked And
Quartered
1/2 ts Fennel seed
1/2 ts Cumin seed
2 ts Dried oregano (Mexican
-preferred)
1/4 ts Ground cinnamon
1 1/2 c Tomatoes (drained if using
-canned), seeded and diced
6 c Rich chicken stock
2 c Fruity white wine, * see
-note
1/2 lb Smoked Chicken., julienned
3/4 c White hominy, canned,
-drained
Kosher salt and freshly
-ground black peppe
<<Garnish>>
Chopped fresh cilantro
Diced avocado
Fresh lime juice
In a saucepan, heat the olive oil. Add the onions, poblanos, and garlic.
Saute until soft but not brown, about 5 minutes. Add the tomatillos, fennel
seed, cumin seed, oregano, cinnamon, tomatoes, stock, and wine. Simmer
gently for 15 minutes. Add the smoked chicken and hominy. Simmer to heat
through. Season to taste with salt and pepper. Garnish with chopped
cilantro, diced avocado, and lime juice just before serving. Yield: 6 to 8
serving
NOTES : *Gewurztraminer or Riesling.
Recipe by: COOKING RIGHT SHOW #CR9606/tpogue@idsonline.com
From: kmeade@IDS2.IDSONLINE.COM (The Meades)
Date: Tue, 11 Feb 1997 09:57:29 -0500
-----
--------------57BE6E756053--
------------------------------
Date: Wed, 5 Mar 1997 19:39:22 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: 2 Balti Chicken Recipes
To make Garlic & Ginger Pulp:
The pulp will keep in the refrigerator 4-6 weeks. I usually make it and use it in other
dishes, even if they are not Balti recipes.
You could also add 1 teaspoon to each compartiment of an ice cube tray and freeze.
Take 8oz, ginger or garlic and soak overnight to soften the skins. Pell and pul in a
food processor.
There a some more recipes. I am partial to the Balti fried Fish and Fish in a Coconut
sauce. But yesterday I was flamed because of my last post on cholesterol, so if anyone
wants those, e-mail me privately and I will send it to you privately.
* Exported from MasterCook *
Balti Chicken
Recipe By : The Balti Cookbook-Shehzad Husain
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken, cut in 8 pieces -- skinned
3 tablespoons corn oil
3 medium onion -- sliced
3 medium tomatoes -- halved and sliced
1 in cinammon stick
2 large black cardamon pods
4 black peppercorns
1/2 teaspoon cumin seeds
1 teaspoon ginger pulp
1 teaspoon garlic pulp
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons plain yogurt
4 tablespoons lemon juice
2 tablespoons fresh coriander(cilantro)
2 fresh green chilies -- chopped
Wash an trim the chicken pieces, set aside.
Heat the oil in a large Kahari. Throw in the onions and fry until they are golden
brown. Add the tomatoes and stir well.
Add the cinammon stick, cardamoins, peppercorns, cumin seeds, ginger, garlic, garam
masala, chilli powder and salt. Lower the heat and stir-fry for 3-5 min.
Add the chicken pieces, 2 at a time, and stir fry for at least seven minutes or until
the spice mixture has completely penetrated the chicken pieces.
Add the yougurt and mix well.
Lower the heat and cover the pan with a piece of foil, making sure that the foil does
not touch the food. Cook very gently for about 15 min, checking once to make sure the
food is not catching on the bottom of the pan.
Finally, add the lemon juice, cilantro and green chillies and seve at once.
- - - - - - - - - - - - - - - - - -
NOTES : you may substitute 1.5 lb boned and cubed chicken if you like.
* Exported from MasterCook *
Sweet & Sour Balti Chicken
Recipe By : The Balti Cookbook-Shehzad Husain
Serving Size : 1 Preparation Time :0:00
Categories : Appetizer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chicken -- skinned,boned&cubed
4 tablespoons corn oil
3 tablespoons tomato paste
1 teaspoon garlic pulp
1 1/2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon salt
2 tablespoons light cream
2 tablespoons greek style yogurt
2 tablespoons fresh coriander(cilantro) -- chopped
2 fresh green chilies -- chopped
1/2 teaspoon sugar
2 tablespoons mango chutney
1/4 pint water
In a mixing bowl, blend the tomato paste, yougurt, garam masala, chilli powder, garlic,
mango chutney, salt and sugar.
Heat the oil in a kahari. Lower the heat slightly and pour the spice mixture. Bring to
the boil and cook for 2 minutes,
stirring occasionally.
Add the chicken pieces and stir until they are well coated.
Add the water to thin the sauce slightly. Continue cooking for 5-7 minutes, or until
the chicken is tender.
Finally, add the fresh chillies, cilantro and cream, and cook for a further 2 min until
the chicken is cooked through.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Wed, 5 Mar 1997 16:53:06 -0800
From: Madman <taccd@SIERRA.NET>
Subject: Request: Carlos Murphy's Honey Sauce
Anyone live in Scottsdale, AZ and have recipe for Carlos Murphy's
Poppers Honey Sauce--!
------------------------------
Date: Wed, 5 Mar 1997 19:54:37 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Risi e Bisi (Italian Rice and Peas)
Risi e Bisi (Italian Rice and Peas)
2 pounds fresh, young peas, weighed with the pods
4 tablespoons (1/2 stick) butter
2 tablespoons chopped onion
salt
3 1/2 cups meat broth (see below)
1 cup Italian rice, like Arborio
2 tablespoons chopped parsley
1/2 cup freshly grated parmesan cheese, preferably parmigiano-reggiano
1. Shell the peas. Keep 1 cupful of the empty pods, selecting the crispest
unblemished ones, and discard the rest.
2. Separate the two halves of each pod. Take a half pod, turning the glossy,
inner, concave side that held the peas, toward you. That side is lined
by a tough, film-like membrane that you must pull off. Hold the pod with
one hand, and with the other snap one end, pulling it down gently against
the pod itself. You will find the thin membrane coming away without
resistance. Because it is so thin, it is likely to break off before
you have detached it entirely. Don't fuss over it: Keep the skinned
portion of the pod, snap the other end of the pod and try to remove the
remaining section of membrane. Cut off and discard those parts of any
pod that you have been unable to skin completely. It's not necessary
to end up with perfect whole pods since they will dissolve in the cooking
anyway. Any skinned piece will serve the purpose, which is that of
sweetening the soup. Add all the prepared pod pieces to the shelled
peas, soak in cold water, drain, and set aside.
3. Put the butter and onion in a soup pot and turn on the heat to medium.
Saute the onion until it becomes colored a pale gold, then add the peas
and the stripped-down pods, and a good pinch of salt to keep the peas
green. Cook for 2 or 3 minutes, stirring to coat the peas well.
4. Add 3 cups of the broth, cover the pot, and adjust the heat so the
broth bubbles at a slow, gentle boil for 10 minutes.
5. Add the rice and the remaining 1/2 cup of broth, stir, cover the pot
again, and cook at a steady moderate boil until the rice is tender, but
firm to the bite, about 20 minutes or so. Stir occasionally while the
soup is cooking.
6. When the rice is done, stir in the parsley, then the grated Parmesan.
Taste and correct for salt, then turn off the heat.
Serves 4
Basic Homemade Meat Broth
salt
1 carrot, peeled
1 medium onion, peeled
1 or 2 stalks celery
1/4 to 1/2 red or yellow bell pepper, cored and stripped of its seeds
1 small potato, peeled
1 fresh, ripe tomato or a canned Italian plum tomato, drained
5 pounds assorted beel, veal, and chicken (the last optional) of
which no more than 2 pounds may be bones
1. Put all the ingredients in a stockpot, and add enough water to cover
by 2 inches. Set the cover askew, turn on the heat to medium, and bring
to a boil. As soon as the liquid starts to boil, slow it down to the
gentlest of simmers by lowering the heat.
2. Skim off the scum that floats to the surface, at first abundantly, then
gradually tapering off. Cook for 3 hours, always at a simmer.
3. Filter the broth through a large wire strainer lined with paper towels,
pouring it into a ceramic or plastic bowl. Allow to cool completely,
uncovered.
4. When cool, place in the refrigerator for several hours or overnight
until the fat comes to the surface and solidifies. Scoop up and discard
the fat.
5. If you are using the broth within 3 days after making it, return the
bowl to the refrigerator. If you expect to keep it any longer than 3
days, freeze it.
Makes 1 1/2 to 2 quarts broth
How to keep broth:
It is safe to keep broth in the refrigerator for a maximum of 3 days
after making it, but unless you are certain you will use it that quickly,
it is best to freeze it. It's impossible to overemphasize how convenient
it always is to have frozen broth available. The most practical method
is to freeze it in ice-cube trays, unmold it as soon as it is solid, and
transfer the cubes to airtight plastic bags. Distribute the cubes among
several containers, so that when you are going to use the broth you will
open only as many bags as you need.
All of the above is from _Essentials of Classic Italian Cooking_ by
Marcella Hazan.
------------------------------
Date: Wed, 5 Mar 1997 21:21:03 -0500
From: Morris Hymes <mhymes@DC.INFI.NET>
Subject: Re: Menu Planning
Hi Kim, I plan my meals in advance most of the time. I shop every two weeks
and I occasionally make a trip to the store for more milk, bread, fruits,
and other small items in between my two weeks. I usually read the EAT-L
digests on a daily basis and keep an icon folder of recipes I plan to try
soon. Then the days before my grocery shopping day, I look at all of the
gathered recipes and make my list of meats, etc. I would need to purchase.
My family eats more chicken so I prepare a chicken dish weekly. I serve
fried meats no more than twice a month and I also keep an eye out on
preparing too many dishes with cheese. I'm trying to watch our fat intake.
I don't really shop by the sales at the different grocery stores. However,
I'm sure I could save more. But I do use coupons. I just don't have the
time running from one grocery store to other to save a few dollars. My Mom
continues to tell me how I should. My grocery bill usually range from
$115-$130 every two weeks. This includes buying lunch foods, breakfast
cereals, laundry detergent, medicines, etc. for a family of four (a husband,
6 & 8 year old daughters, and me). I begin preparing my next dinner the
night before while my daughters are doing homework and I review with them.
After I come home from a full-day of work, I just prepare my veggies, etc.
and reheat my main dish. So once my hubby arrives home, usually around 6:00
p.m.,we can all eat together.
Roblyn Hymes
Mitchellville, MD
------------------------------
Date: Wed, 5 Mar 1997 21:10:50 -0500
From: Debbie Hrabinski <piggie@WORLDNET.ATT.NET>
Subject: REQUEST: Black Rice pudding
A friend recently was telling me about a vietnamese dessert called black
rice pudding. Anyone have a recipe like this? I would much appreciate
it!
debbie
ps:
here's a quick easy cold macaroni salad to make. U boil some shell
macaroni and when cooled add mayo and tuna. It's sooooo yummy!
------------------------------
End of EAT-L Digest - 5 Mar 1997
********************************
|
