X-From_: owner-EAT-L@LISTSERV.VT.EDU Wed Mar 5 15:54:12 1997
Date: Wed, 5 Mar 1997 15:40:17 -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 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 31 messages totalling 1425 lines in this issue.
Topics in this special issue:
1. Question: Menus
2. recipe request
3. Tabouli (3)
4. Question: Menus (fwd)
5. menu ideas
6. What is Salatrim? ? ?
7. Dessert Texas sheet cake
8. mac n cheese
9. Is coconut good for you?
10. Chocolate Turtle Bread Pudding, Again (2)
11. Request: Salmon and Fish Recipes (2)
12. REQUEST: Chili`
13. Sweet Corn Biscuits (was: recipe request)
14. Website
15. Salmon and other fish recipes
16. Need recipes: layered salad & muffaletta
17. Many thanks!
18. Bread Pudding
19. Going Limp (2)
20. week day menu help needed (2)
21. BRUNCH IDEA -- BREAKFAST PIZZA
22. Recipe: Cousin Leticia's Mississippi Mud Pie
23. Phyllo Chicken Pot Pie
24. Menu Ideas
25. THE BEST HOMINY RECIPE
----------------------------------------------------------------------
Date: Wed, 5 Mar 1997 09:34:57 -0500
From: Roberta Bell <rhbell@INDIANA.EDU>
Subject: Re: Question: Menus
I would love to hear more about this cooking technique and any recipes
you would be willing to share. Sounds delicious!
Thank you,
Roberta
On Tue, 4 Mar 1997, Jazzbel wrote:
> 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: Wed, 5 Mar 1997 09:52:25 -0500
From: Angele and Jon Freeman <jfreeman@NETUSA1.NET>
Subject: Re: recipe request
On 4 Mar 97 at 22:08, Regentwo@aol.com wrote:
> 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!
>
>
Barbara!!
I got this from one of the lists on here.. probably this one... I
don't know who Barb is, but this is VERY close!! ( if not better!!)
I have made it and I loved it. I made in the 9x 13 , but next time
I may make it in a smaller pan and have it taller :)
Enjoy!!
Angele
* Exported from MasterCook *
Barb's Corn Bread
Recipe By : Barb
Serving Size : 6 Preparation Time :30:00
Categories : Breads Muffins
Side Dishes Mc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box Jiffy corn muffin mix
1 egg
1 can creamed corn -- 15 ounces
3 tablespoons butter -- melted
1/2 cup sugar
Mix all ingredients. Bake in greased 9 X 13 pan or 18 muffin cups for
20 to 25 minutes at 350.
- - - - - - - - - - - - - - - - - -
NOTES : This recipe is a close duplication of Chi-Chi's corncake.
------------------------------
Date: Fri, 28 Feb 1997 14:14:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: Tabouli
While we're on the subject of tabouleh, does anyone
have a recipe for reduced fat hummus? Or for standard
hummus?
Tania
------------------------------
Date: Wed, 5 Mar 1997 09:53:51 -0500
From: linda l jean <jeanl@INDIANA.EDU>
Subject: Re: Question: Menus (fwd)
Since several expressed an interest in the subject, I thought I'd forward
to the list a message I sent privately to Kim:
I've done menu planning a couple of ways. I sat down on Saturday or
Sunday and planned the menu for the week, bought supplies and cooked
accordingly. If something happened that I couldn't follow the plan for a
particular night, I usually could freeze the meat or whatever to keep a
couple of days or just shove the menu forward a few days. This plan was
particularly helpful when I was on Weight Watchers or when I had a
special meal to prepare (i.e. birthday, holiday, etc.). The other thing
I've done and enjoyed very much because I really like to cook is to take
one weekend day or an evening and just cook everything in sight that I
might need for any meal the next week. By cooking several freeze and
reheat meals, you don't burn out on one entree. And, of course, I always
keep staples - flour, sugar, rice, canned broth, pasta - in the house all
the time. If you ever experienced a blizzard, you'd be sure to stock
ahead. I guess the main thing is to have a plan. What is it that Weight
Watchers teaches - if you fail to plan, you plan to fail. Good luck.
Linda Jean
------------------------------
Date: Wed, 5 Mar 1997 08:54:51 -0500
From: Joan Mathew <cmathew@IADFW.NET>
Subject: menu ideas
> 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.
There seem to be lots of requests for menu ideas lately. As a
matter of fact, I've been making up an "idea list" myself because my
in-laws are coming soon and I wanted to have a nice variety. I am
not finished with this list, and it's sort of thrown together but
perhaps it will help some folks with ideas.
As you can see, some of the items say "(in freezer)". I have two
big chest freezers as well as the one in my refrigerator, so I often
try to make up meals, breads, and desserts to put away for those
times when I don't have time or when I am out of town and my husband
is hungry.
The weekday meals listed below are recipes which take less time, are
very easy to prepare, and/or can be made ahead (at least partially).
The weekend meals are ones which require more effort and/or time, and
are more appropriate for weekends where you tend to have a bit more
time to devote for food preparation....like making fresh pasta and
letting it dry, or stuffing individual pasta shells, etc.
In reading the ideas, you can probably gather that I make all my own
breads, including quick breads, yeast breads, etc. I often find that
these preserve very well in the freezer; however, there are some
items which don't taste as good unless they're fresh: scones,
biscuits, brioche, etc.
The list is pasted below.
Hope this provides "food for thought"...
Joan
=====================
MENU IDEAS
Breakfast
. Muffins (fresh or in freezer)
. German Apple Pancake
. Scones
. Sausage & Gravy, Biscuits
. Bacon, Omelets, Sauteed Tomatoes, Fresh Biscuits
. Waffles (fresh or in freezer)
. Crepes (fresh or in freezer) w/Lemon Sauce, Sauteed Bananas
. Peach/Raisin Crisp (also good for dessert)
. Coffee Cake (also good for snacks/dessert)
. Old-Fashioned Pecan-Caramel Cinnamon Rolls w/glaze
. Fresh, homemade bagels (fresh or in freezer)
. Cooked Oatmeal
. Banana-Nut Bread (fresh or in freezer)
. Brioche
. Quick Strudel (w/phyllo dough, apples, raisins, etc.)
. French Toast
Lunch/Dinner (weekday)
. BBQ Pork (crockpot), fresh bread/rolls
. 20-Minute Honey-Mustard Chicken, Rice Pilaf (made ahead and kept in
fridge), Green Veggie (broccoli, peas, beans)
. Meat Loaf, Baked Potatoes (or Garlic Mashed Potatoes), Green Veggie (broccoli, beans, peas)
. Sloppy Joes on fresh bread (focaccia or burger buns), carrot sticks
. Tuna Salad Sandwiches, pickles
. Tacos (hamburger, tomatoes, lettuce, salsa, shredded cheese)
. Ham Salad Sandwiches on fresh bread, Pasta Salad
. Stuffed Green Peppers (stuffed w/rice, hamburger or sausage, spices)
. Tuna Casserole
. Oaf Tapoozim (Orange Chicken, posted at my Web site), Rice Pilaf, Glazed Carrots
. Tarragon Chicken, Herbed dinner rolls, steamed veggies
. Pot Roast w/Vegetables, dinner rolls
. Stir-Fried Chicken w/Vegetables (broccoli, snow peas, etc.)
. Enchiladas, Spanish Rice, Refried Beans
. Cajun Red Beans & Rice
. Chicken Fajitas w/sauteed onions and peppers, steamed flour
tortillas
. Lasagne, green salad
. Tamala Pie
. Calzones (cheese, sausage), green salad
. Crepes (fresh or in freezer) w/savory filling (e.g., shredded meat,
ham salad, etc.)
Lunch/Dinner (weekend)
. Quiche
. Roast Turkey/Chicken, steamed veggies (broccoli, cauliflower), Rice
Dressing/Pilaf, gravy
. Jumbo Pasta Shells Stuffed w/Spinach-Ricotta Filling
. Fresh pasta w/sauce, garlic bread, green salad
. Pizza
. Fettuccine Alfredo
. Chicken Pot Pie
Snacks
. Cookies (in freezer)
. Cakes/Quick Breads (in freezer)
. Biscotti
Desserts
. Key Lime Pie
. Cherry Cheese Pie
. Cherry Cobbler
. Baked Apples
. Low-Fat Chocolate Cake (in freezer)
. Pecan Torte (in freezer)
. Whiskey Cake (in freezer)
. Pineapple Upside-Down Cake
. Shortbread
. Strawberry Shortbread/Sponge Cake
. Coconut Macaroons (in freezer)
. Crepes (fresh or in freezer) w/fresh fruit filling (e.g., cherry,
blueberry, strawberry)
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet
------------------------------
Date: Mon, 3 Mar 1997 09:40:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: What is Salatrim? ? ?
Salatrim is most likely a carbohydrate-based or protein-based
fat substitute. Olestra is the ONLY lipid-based fat substitute approved
by the FDA, and is protected by patent, so it is very doubtful
that Hershey has obtained the right to use it, especially under
a name other than Olestra. As for which Salatrim is... who knows?
------------------------------
Date: Wed, 5 Mar 1997 08:48:55 -0800
From: Jennifer Marshall <jwmarsh@SWBELL.NET>
Subject: Re: Dessert Texas sheet cake
Sharon and Family wrote:
>
> Hello Everyone
>
> DOES ANY ONE HAVE A RECIPE for a TEXAS SHEET CAKE..I lost mine..
> THank you so much.
>
> Kapoo
This is one of the many different recipes I have found for Texas sheet
cake. It came from a communtity cookbook. I do not use the cinnamon
when I make this cake.
Jennifer Marshall
Kansas City, Ks
1 stick margarine or butter 1/2 cup buttermilk
1/c cup shortening 1 tsp vanilla
4 Tbsp cocoa 1 tsp cinamon (optional)
1 cup cold water 1/4 tsp salt
2 cups flour 1 tsp soda
2 cups sugar 2 eggs
Icing;
1 stick butter or margarine 1 tsp vanilla
4 Tbsp cocoa 1 cup walnuts
5 Tbsp milk 1 pound powdered sugar
Put the first 4 ingredients in a saucepan and bring to a boil.
Meanwhile, sift flour and sugar in a large mixing bowl. Pour hot
mixture over flour and sugar. Mix well. Add buttermilk, vanilla,
cinnamon, salt
soda and eggs. Mix well. Bake in a greased sheet cake pan, 15 1/2 x 10
1/2 x 1 inches, for 20 minutes at 400 degrees F.
Icing: Five minutes before cake is done, combine and bring to a
boil
butter, cocoa and milk. Remove from heat and add vanilla, walnuts and
powdered sugar. Beat until smooth and spread on cake while it it hot.
------------------------------
Date: Mon, 3 Mar 1997 14:51:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: mac n cheese
I'd be interested to find out how to duplicate powdered cheese myself.
It would be handy on backpacking trips.
Tania
----------
>From: teasel
>To: eat-l
>Date: Monday, March 03, 1997 2:30PM
>
>Does anyone know how to make the packet insted of having to
>buy a box of macaroni and cheese mix? With all the make a
>mix cookbooks, I should think that this would be able to
>duplicate at home, but have not yet seen it.
>
>Thank you very much.
>
------------------------------
Date: Mon, 3 Mar 1997 15:55:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: Is coconut good for you?
>
>You shouldn't have more than 30 (THIRTY!) grams of fat a
>day;
That's 60 grams for a 2000 kcal-a-day diet.
It's less than 30% of your calorie intake as fat that
you're shooting for, not less than 30 grams.
30 grams of fat is only 13.5% of the calorie intake
in a 2000 kcal-a-day diet, which is quite low.
Dangerously low for people such as
growing children and athletes.
Tania
------------------------------
Date: Wed, 5 Mar 1997 09:09:36 +0000
From: Deborah Kirwan <dkkirwan@CREIGHTON.EDU>
Subject: Chocolate Turtle Bread Pudding, Again
Thanks for the recipes for Chocolate Turtle Cake, but what my son
wants for his birthday is Chocolate Turtle *Bread Pudding*. This is
a bread pudding that's very dark and fudgy. It also has pecans in
it. I'm not sure whether the Caramel sauce is baked in it or poured
over the top afterwards. It is very good with heavy cream poured
over it when served. (Fortunately, my son is very thin and can
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.
Again, thanks to those who sent recipes for the cake. I'm sorry I
didn't make my request clearer.
Deb
------------------------------
Date: Wed, 5 Mar 1997 10:06:59 -0500
From: Roberta Bell <rhbell@INDIANA.EDU>
Subject: Re: Request: Salmon and Fish Recipes
On Wed, 5 Mar 1997, Jean Jones wrote:
> 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.
>
I don't know about the raw onions, but here's a recipe from a family
friend that ran charter boats off the Washington Coast.
I've forgotten the exact measurements, so here are some guesses, you can
adjust quantities and it still seems to come out fine.
Also, you can use the cheapest, frozen salmon and it comes out tasting so
good, you won't believe it. In fact, I wouldn't bother using good
salmon, which IMHO, ought to be grilled without any additions. Use cheap
chum salmon for this recipe.
Salmon Marinade for whole salmon (about 6-8 #s)
1/2 soy sauce
1/4 cup olive oil (or melted butter)
1/4 chopped fresh dill
1/3 cup lemon juice
1 onion, chopped finely
2 Tbs worchestshire sauce
1/4 cup water
2 tsp seasoning (I like Mrs. Dash's Lemon Pepper for this)
2-4 slices of bacon for cooking
Mix all ingredients together. Pour over flesh sides of salmon that have
been cleaned, but skin left on. (I've never tried this with anything but
sides of salmon, steaks may work fine, I just haven't tried them).
Marinate for 2-12 hours in refrigerator.
Remove fish from marinade and place skin side down on hot charcoal grill.
Lay 2 slices of bacon over each side of salmon. Throw interesting wood
chips on coals and cover grill (we use all kinds of things, apple wood,
cherry wood, last year's dried basil stems, a generous handful of fresh
woody herbs such as thyme). You can use the
marinade to baste once or twice. Cook until salmon just flakes at the
thickest point. Remove salmon from grill, putting your spatula between
skin and flesh. The skin will stay on the grill and the rest is
delectable.
Enjoy!
*If* you have left overs, flake the salmon into small pieces and use in a
salmon cake (patty) recipe. It adds a wonderful smoky flavor.
------------------------------
Date: Wed, 5 Mar 1997 09:05:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: REQUEST: Chili`
Does anyone out there have a copy-cat recipe for Pizzeria Uno
chili? My sister loves it and is coming for a visit.
Tania
------------------------------
Date: Wed, 5 Mar 1997 10:27:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: Request: Salmon and Fish Recipes
(recipe has no name, my grad school apartment mate created
it one evening.. very tasty) This also works well with swordfish, but
we couldn't afford swordfish back then, so we used shark.
1 lb shark steak, cubed
1/2 c feta, crumbled
1/4 c chopped olives (California black, green or kalamata work well)
1 c lemon or lime juice, I c water
oregano
black pepper
salt
3/4 c chopped fresh or canned tomatoes
3-4 cloves garlic
1 T olive oil
marinate the shark steaks in lemon juice and water for 1 hour or more.
drain and pat dry.
cook garlic in olive oil until golden,
add shark and small amount of water or diluted lemon juice.
simmer over low heat until shark is done (about 15-20 mins?),
adding a little liquid when needed (if using canned tomatoes, a
little of the tomato liquid is good)
Add tomatoes, a pinch of oregano, a liberal dose of black pepper and
salt to taste. Simmer for a few more minutes, add feta and olives,
simmer until heated through.
serve over fettucine.
------------------------------
Date: Wed, 5 Mar 1997 10:33:28 -0800
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: Sweet Corn Biscuits (was: recipe request)
Joan Mathew wrote:
>
> > 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?
I sure won't tell you "NO" <G>.
Here you is:
* Exported from MasterCook II *
Chi-Chi's Sweet Spanish Corn Cake
Recipe By : Chi-Chi's Restaurants
Serving Size : 8 Preparation Time :0:00
Categories : Copycat Quick Breads
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>
- - - - - - - - - - - - - - - - - -
NOTES : *A type of corn flour available in specialty food stores and
many supermarket
--
BillS. :)
>From beautiful suburban West Palm Beach, FL
---Two things I hate: People that can't count.
------------------------------
Date: Wed, 5 Mar 1997 10:00:39 -0600
From: Sharon <jouet@MINDSPRING.COM>
Subject: Re: Tabouli
At 02:14 PM 2/28/97 EST, Tania Hewes wrote:
>While we're on the subject of tabouleh, does anyone
>have a recipe for reduced fat hummus? Or for standard
>hummus?
>
>Tania
>
Tania,
Here you go...............I have posted this several times.
* Exported from MasterCook II *
HUMMUS, LOW FAT
Recipe By : Miss Daisy Cooks Light
Serving Size : 6 Preparation Time :0:00
Categories : Dips And Spreads Appetizers - Hors d'Oeuvres
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces chickpeas
2 tablespoons fresh lemon juice
1/2 cup sesame seeds -- toasted
1/4 cup onion -- chopped
2 cloves garlic -- minced
2 teaspoons olive oil
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
Drain the chick peas, reserving 1/2 cup of the liquid. Combine all of the
ingredients in a food processor. Process until smooth, adding the reserved
liquid if needed to thin the mixture.
Refrigerate for several hour before serving to allow the flavors to blend.
- - - - - - - - - - - - - - - - - -
Best,
Sharon
Some of us..................
The Dreamers..............
Were born to dance...........
Upon the
wind......................
Jouet
------------------------------
Date: Wed, 5 Mar 1997 11:32:12 -0500
From: Pam Cobb <priss@AMARANTH.COM>
Subject: Website
Hi,
I found a site some of you might enjoy.
http://www.lovechef.com
I checked it out and it's not bad. Hope you like it.
Pam Cobb
------------------------------
Date: Wed, 5 Mar 1997 10:33:55 -0600
From: cbmcam@CYBERRAMP.NET
Subject: Re: Tabouli
At 02:14 PM 2/28/97 EST, Tania Hewes wrote:
>
>While we're on the subject of tabouleh, does anyone
>have a recipe for reduced fat hummus? Or for standard
>hummus?
>
>Tania
>
>
From: http://www.womensedge.com:80/weightloss/defatinator/index.html
Other Appetizer Recipes at this site:
Zesty Crab & Artichoke Dip
Roasted Eggplant Spread
Parmesan Cheese Bread
Spinach and Chestnut Dip
Seven Layer Tex-Mex Dip
Homemade Tortilla Chips
Cocktail Party Meatballs
Hummus
Deviled Crab
Tropical Avocado and Fruit Salad
with Creamy Lime Dressing
Creamy Lime Dressing
Hummus
The unique flavor of traditional hummus comes from tahini, a peanut
butter-like paste made from sesame seeds that's high in fat. By cutting back
on the amount used, a lot of fat can be removed. (Look for tahini in large
supermarkets, health-food stores and Middle Eastern markets.) Calories and
fat were further removed by:
* Eliminating the traditional olive oil
* Replacing the oil and some of the tahini with liquid from the canned
chick-peas
BEFORE AFTER
Calories 109 74
Fat (g.) 6 2
% Calories from Fat 46% 27%
Cholesterol (mg.) 0 0
1 (15-ounce) can chick-peas (garbanzo beans)
2 tablespoons fresh lemon juice
2 tablespoons tahini
1 clove garlic, minced
1/4 teaspoon salt (optional)
Drain the chick-peas, reserving 1/4 cup of the liquid. Rinse and drain the
chick-peas. In a blender or food processor, blend or process the reserved
liquid, chick-peas, lemon juice, tahini and garlic until smooth and creamy.
If desired, salt to taste.
Makes 1 1/2 cups; 12 servings.
Note: Serve hummus with pita bread wedges, reduced-fat crackers or baguette
slices.
Reprinted from HEALTHY HOMESTYLE COOKING c1994 by Evelyn Tribole. Permission
granted by Rodale Press, Inc; Emmaus, PA 18098. To order the book please
call the customer service toll-free number 1-800-848-4735.
------------------------------
Date: Wed, 5 Mar 1997 08:34:19 -0800
From: Lynette Scribner <lscrib@GORGE.NET>
Subject: Re: Chocolate Turtle Bread Pudding, Again
>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.
Hi Deborah,
I came across this as I was looking up the microwave bread pudding last
night. This may be a good starting point. Could you just mix in caramel
squares to melt during the baking? I haven't tried this recipe yet, but
the notes say it is denser than most puddings and can be unmolded. I don't
know how your changes might affect the stability, so I'd bake it in a dish
I could serve it in. Please post your Chocolate Turtle creation (it sounds
wonderful!) and let us know how it turns out! Good Luck! Lynette
Chocolate and Cherry Bread Pudding (10-12 servings)
1 tsp butter
2 cups half-and-half
3 oz unsweetened baking chocolate
3 eggs
1 cup sugar
1 tsp salt
1 tsp vanilla
4 cups day-old french bread cubes (about 1/2 inch in size)
1/2 pound fresh sweet cherries, pitted and halved, plus additional whole
cherries for garnish (well drained, canned cherries can be substituted).
Preheat oven to 350 dgrees. Butter the sides and bottom of a 2 quart
springform pan or other oven-proof baking dish.
Place the half-and -half and the chocolate in a saucepan and heat over
medium to low heat until all of the chocolate has melted.
Beat the eggs in a large bowl until they are light and frothy. Add the
sugar, salt and vanilla and mix well. Add the half-and-half and chocolate
mixture to the eggs a little at a time, stirring well. Add the bread cubes
and pat them down. Let the mixture sit for about 30 minutes. Pat the
bread cubes down into the liquid every 5 - 10 minutes.
Stir in the halved cherries and pour the mixture into the pan. Place the
pan in a larger baking pan and put both in theoven. Then pour warm water
into the larger baking pan to about half the depth of the springform pan.
Bake in the preheated oven for about 50 minutes or until a toothpick
inserted in thecenter of the pudding comes out clean.
Unmold the pudding on a cake stand or serving plate and decorate with
reserved whole cherries. Serve with whipped cream.
------------------------------
Date: Wed, 5 Mar 1997 11:58:07 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Salmon and other fish recipes
* Exported from MasterCook II *
GRILLED SALMON
Recipe By : Monell Nuckols (ToH June/July 95)
Serving Size : 4 Preparation Time :0:00
Categories : Outdoor Cooking
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 salmon fillets (about 1 pound each)
1/2 cup vegetable oil
1/2 cup lemon juice
4 green onions -- thinly sliced
3 tablespoons minced fresh parsley
1 1/2 teaspoons minced fresh rosemary or 1/2 tsp
dried rosemary
1/2 teaspoon salt
1/8 teaspoon pepper
Place salmon in a shallow dish. Combine remaining ingredients and mix well.
Set aside 1/4 cup for basting; pour the rest over the salmon. Cover and
refrigerate for 30 minutes. Drain, discarding marinade. Grill salmon over
medium coals, skin side down, for 15-20 minutes or until fish flakes easily
with a fork. Baste occasionally with reserved marinade.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
BAKED RED SNAPPER
Recipe By : Homemade Good News (Vol 3 No 7)
Serving Size : 1 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 to 5 lbs red snapper, cleaned and butterflied, with
head & tail left on
1/2 cup butter -- melted
2 tablespoons lemon juice
Flour
salt, freshly ground black pepper
1 or 2 large sprigs of fresh dill
1/4 to 1/2 cup dry white wine
Thin round lemon slices -- cut in half
Hard boiled egg white
Black olive
Preheat oven to 400F. Pat the fish dry, then brush it inside and out with
melted butter to which you have added 2 Tbsp of lemon juice. Reserve a
little of the butter for basting later. Dust the fish with flour and season
with salt and freshly ground black pepper, being sure to get both flour and
spices inside the cavity of the fish. Lay the fresh dill sprigs in the
cavity, close the fish, and place it in a buttered baking dish. Pour 1/4 cup
of dry white wine in the bottom of the pan and bake for 35 minutes, (or 10
minutes for every inch of thickness at the thickest part of the fish). About
halfway through the baking time, baste the fish with the reserved melted
butter. Be sure to add more wine as the liquid in the bottom of the pan
cooks down, and check the fish occasionally to see if the butter is turning
too dark; if it is, lower the oven temperature to 350F.
When the firh is done, carefully transfer it to a large serving platter.
Garnish with halved lemon slices around the gills, and make an eye with egg
white and black olive.
Serve with Parslied new Potatoes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
LEMON HERBED SALMON (also CoR)
Recipe By : Perlene Hoekema
Serving Size : 8 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups fresh bread crumbs
4 garlic cloves -- minced
1/2 cup chopped fresh parsley
6 tablespoons grated Parmesan cheese
1/4 cup chopped fresh thyme or 1 Tbsp dried thyme
2 teaspoons grated lemon peel
1/2 teaspoon salt
6 tablespoons butter or margarine -- melted, divided
1 salmon fillet -- (3 to 4 pounds)
In a bowl, combine bread crumbs, garlic, parsley, Parmesan cheese, thyme,
lemon peel and salt; mix well. Add 4 Tbsp butter and toss lightly to coat;
set aside. Pat salmon dry. Place skin side down in a greased baking dish.
Brush with remaining butter; cover with crumb mixture. Bake at 350F for
20-25 minutes or until salmon flakes easily with a fork.
YIELD: 8 servings
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Baked Lemon Haddock
Recipe By : Taste of Home, Dec.'94, p. 13
Serving Size : 6 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds haddock fillets
1 cup seasoned dry bread crumbs
1/4 cup butter or margarine -- melted
2 tablespoons dried parsley flakes
2 teaspoons grated lemon peel
1/2 teaspoon garlic powder
Cut fish into serving-size pieces. Place in a greased 11x7x2" baking dish.
Combine remaining ingredients. Sprinkle over fish. Bake at 350 F. for 25
minutes or until fish flakes easily with a fork. MC formatting by
bobbi744@sojourn.com
- - - - - - - - - - - - - - - - - -
Serving Ideas : Can serve with Orange and Onion Salad & Harvard Beets.
NOTES : Recipe from Jean Ann Perkins of Newburyport, MD. A very quick and
easy dish, pretty enough for company.
* Exported from MasterCook II *
SALMON CROQUETTES
Recipe By : Mary Mcguire (ToH Apr/May 95)
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (14 3/4 oz) pink salmon, drained, deboned -- flaked
1/2 cup evaporated milk
1 1/2 cups cornflake crumbs -- divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
Oil for deep-fat frying
Dry bread crumbs, as needed
TARTAR SAUCE
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion
In a medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish,
celery and onion; mix well. Add enough bread crumbs to make it dryer (less
soupy). With wet hands, shape 1/4 cupfuls into cones. Roll in remaining
crumbs. Heat oil in a deep-fat fryer to 365. Fry croquettes, a few at a
time, for 2 to 2 1/2 minutes or until golden brown. Drain on paper towles;
keep warm. Combine tartar sauce ingredients in a medium saucepan; cook over
medium-;ow heat until heated through and slightly thickened. Serve warm with
croquettes.
- - - - - - - - - - - - - - - - - -
I LOVE the Salmon Croquettes and the Baked Lemon Haddock, the others I have
not tried.
Enjoy!!
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
Date: Wed, 5 Mar 1997 11:34:08 +0000
From: Patricia Williams <PIE@TWC.EDU>
Subject: Need recipes: layered salad & muffaletta
Help - I thought I had saved these recipes and now I can't find them.
There was a recent post on a layered salad (not the one from a couple
of days ago made in a 13"x9" pan) in glass bowl that is weighted when
chilled. There were also a couple of recipes for muffaletta with the
olive spread as well. Could someone please repost or send these to me
privately? I've got major shopping to do and soon and need to know
what to buy. Thanks!
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Pie
AKA: Patricia Williams
The Washington Center for Internships & Academic Seminars
Washington, DC
pie@twc.edu
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
------------------------------
Date: Wed, 5 Mar 1997 09:50:59 +0000
From: Patricia Williams <PIE@TWC.EDU>
Subject: Many thanks!
Thank you so much to everyone who gave me such terrific ideas for my
daughter's outdoor birthday party this Sunday. I received so many
easy, inexpensive and good ideas. You folks are great.
Here's what I'm planning at this point: hot dogs, pretzels, chips and
veggies with dip, sodas and juices, Italian sausage on the grill with
pre-made peppers and onions, s'mores, and (of course) birthday cake.
I'm thinking about a layered salad and a muffaletta or two as well
since I've seen some good recipes recently. I may even substitute the
muffalettas for the sausage. As for the goodie bags, someone suggested
matchbox cars - terrific idea. I bought some last night along with a
couple of other inexpensive treats.
Thanks again and, please, wish me good luck and good weather! I'll
let you know how it turns out.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Pie
AKA: Patricia Williams
The Washington Center for Internships & Academic Seminars
Washington, DC
pie@twc.edu
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
------------------------------
Date: Wed, 5 Mar 1997 12:01:24 +0000
From: Deborah Kirwan <dkkirwan@CREIGHTON.EDU>
Subject: Re: Bread Pudding
Gretchen, here is my favorite bread pudding recipe. It's a New
Orleans bread pudding (from La Bouche Creole by Leon E. Soniat, Jr,
but also almost exactly the same as the recipe that I asked for--and
received--at the Bon Ton Cafe in New Orleans). I find that you can
use almost any kind of white or wheat bread, but a good homemade
bread or french bread works best--one that has some substance, not
the typical marshmallow texture from the store. This recipe calls
for apples, though I don't use them (and neither does the Bon Ton).
Deb
___________________________
BREAD PUDDING
1 loaf stale bread (the more stale the better)
1 quart milk
4 eggs
2 cups sugar (see note below)
2 tbsp vanilla extract
1 cup seedless raisins
2 apples, peeled, cored and sliced
1/4 cup butter
Crush the bread into the milk and mix well. Beat the eggs and add to
the bread and milk, together with the sugar, vanilla, raisins, and
apples. Mix well. Melt the butter and pour into the pan in which
you're going to bake the pudding, then pour in the rest of the
ingredients.
Bake about 50 minutes in a preheated 350-degree oven (until the
pudding is firm). This can be served warm or cool, as is or with the
whiskey sauce.
(Deb's notes: Now, if you're going to eat it plain, use real vanilla
(2 *tbsp* is not a typo). Also use real butter, and if you like,
you can sprinkle on a little cinnamon, though this is not a New
Orleans flavor for BP. However, if you are going to serve it with the
wickedly delicious whiskey sauce (which makes this absolutely the
best dessert in the world), you can get away with skim milk in the
pudding, leave out the butter (there's plenty in the sauce), and
even use an egg substitute! I prefer to save my calories for the
sauce. Oh yes, I only use 1 cup of sugar, no matter how I plan to
serve it; two cups is *way* too much. Use a glass 9x13 pan for
baking.)
WHISKEY SAUCE
1/2 cup melted butter (real butter)
1 cup sugar
1 egg, beaten
a jigger or two of whiskey (bourbon)
Cream the butter and sugar in a double boiler. Add the egg and stir
rapidly, so the egg doesn't curdle. When well mixed, allow to cool.
Add whiskey to taste.
------------------------------
Date: Wed, 5 Mar 1997 13:00:04 -0500
From: Rod Upfold <rupfold@LAMBTON.ON.CA>
Subject: Going Limp
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 10:28:00 -0800
From: Stephanie Miles <Stephanie_Miles@UCSDLIBRARY.UCSD.EDU>
Subject: Re: Going Limp
Eat them before they have a chance to limpen. (I have a degree in
English--I have purchased the right to make up words!).
No, seriously, if I have older celery (I'm the only one in the family
to eat it--even the rat won't do celery!), I store it in water. Not
the whole thing, but I put the ends in a tall glass or pitcher with an
inch or so of cold water. Perks right up. Carrot sticks--same thing,
except I store them in a zipper bag with a few tablespoons of water
and they stay fresh for days. --StephM
______________________________ Reply Separator _________________________________
Subject: Going Limp
Author: rupfold@lambton.on.ca at @UCSD
Date: 3/5/97 1:00 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 *
**********************************************************
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>To: Multiple re
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------------------------------
Date: Wed, 5 Mar 1997 14:01:05 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: week day menu help needed
Hi Sandy,
How about smoked sausage and saurkraut. Just put some saurkraut in a pot,
the kind in the bag in the meat dept. is better than the canned, add a
chopped apple and a chopped onion. Throw in some smoked sausage -- you can
use the low fat kind or the hard stuff. Just simmer this until the apple
and onion kind of meld into the saurkraut. You can do with with a pork
roast or even pork chops. I'd serve this with potatoes and applesauce.
You might consider making one day in a weekend a month a major cook ahead
day and pop them into the freezer.
Since you are working full time you may find that keeping meals simple
would be the least stressful and you can concentrate on the more elaborate
fun meals on the weekend. The old Peg Bracken cookbook "The I Hate to
Cookbook" has lots of quick meals even if you love to cook.
Jean
------------------------------
Date: Wed, 5 Mar 1997 13:51:31 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: BRUNCH IDEA -- BREAKFAST PIZZA
Hi Everyone,
I opened a can of Early California Olives and noticed this recipe on the
back. It may be helpful to those of you who are planning a soiree. (grin)
Let me know if it is good.
I have requested an egg and green chili baked dish from my sister-in-law
but she hasn't copied it for me yet. When I get it I will post it. I know
it is very good since I've eaten it.
BREAKFAST PIZZA
10 frozen hash brown potato patties (I'll bet you could make your own)
1/2 cup chopped onion
6 sliced bacon (cooked)
1 can sliced mushrooms
1 6 oz can Early California Pitted Ripe Olives, sliced
10 slices American Cheese
1 dozen eggs
1/2 cup water
1 package shreddd Mozzarella cheese (would this be an 8 oz pkg.?)
Spray cookie sheet with non-stick spray. Arrange frozen hash browns in
pan; break into small pieces and sprinkle over top. Layer with mushrooms,
onions and olives over has browns and top with slices of American Cheese.
Hand beat eggs and water. season to taste with salt and pepper, and pour
over the hash browns. Sprinkle with Mozzarella Cheese. Bake in 350 oven
for 45 minutes, or until top is golden brown.
Jean
------------------------------
Date: Wed, 5 Mar 1997 11:07:00 -0800
From: Stephanie Miles <Stephanie_Miles@UCSDLIBRARY.UCSD.EDU>
Subject: Re: week day menu help needed
A few months ago, I discovered that I was making the same 10 dinners
over and again because I have only 1 hour to get a good dinner on the
table. I have started to cook one day in advance so I am always a
dinner ahead. On Sunday night after dinner, I cut veggies and chicken
so when I got home on Monday nite I stir-fried some fajitas. After
dinner on Monday, I made a pan of lasagne. After dinner on Tuesday, I
sat on my butt and watched a sappy movie because Wednesday is
all-you-can-eat fish nite at a restaurant in our local senior
community (not that we are seniors, mind you, we just really like the
fish!). So, after fish tonight, I'll make cranberry chicken. You see
the pattern? I get everything done (and often in the pan), so that
all I have to do is throw it in the oven and make a salad. Since I
really enjoy cooking, and I'd rather do it at my leisure (not in a
hurry with a couple of big ol' kids complaining about being hungry),
so I like cooking at night with no interruptions or hurried flashes in
the pan.
Another huge timesaver is that I "process" all my meats as soon as I get
home from the store. I cut, season, and bag everything right away so that
I have only to pull a (well-labeled) bag from the freezer to have
everything from teriyaki chicken to meatloaf. In my dreams my husband
comes home and sees a ready-to-cook dinner in the freezer and he pulls it
out and cooks it. Hey, a girl can dream, can't she?! Hope it helps,
because it works wonders for me!--StephM
______________________________ Reply Separator _________________________________
Subject: week day menu help needed
Author: SGAVETT@CENTER.COLGATE.EDU at @UCSD
Date: 3/5/97 9:24 AM
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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>Date: Wed, 05 Mar 1997 09:24:31 -0500 (EST)
>Subject: week day menu
>To: eat-l@LISTSERV.VT.E
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------------------------------
Date: Wed, 5 Mar 1997 14:42:21 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Recipe: Cousin Leticia's Mississippi Mud Pie
This recipe is from Susan Rogers Cooper author of "Funny As A Dead
Relative". I wrote her a letter and she responded by sending me the
recipe's for food cooked by the characters in the book.
COUSIN LETICIA'S MISSISSIPPI MUD PIE
1 stick oleo
2 squares unsweetend chocolate
1 C sugar
2 eggs, beaten
1 jar marshmallow cream
1 tsp vanilla
4 Tbs. flour
pinch salt
1/2 Cup chopped nuts
1/2 Cup grated coconut
Melt oleo with 2 squares of chocolate. Add 1 cup of sugar, eggs, vanilla.
Mix well. Grandually add the flour, salt, nuts, and coconut. Stir and
pour into greased pie pan. Bake at 300 degrees for 30 minutes. Take out
of oven and, while still warm, spread with marshmallow cream.
------------------------------
Date: Wed, 5 Mar 1997 14:00:24 -0600
From: Rochelle Krueger <KRUEGERR@PLATTE.UNK.EDU>
Subject: Re: Phyllo Chicken Pot Pie
Hi,
I'm posting this for someone else; I'm sorry I don't know who to direct this
question to. A bit ago someone posted a recipe for "Phyllo Chicken Pot Pie".
Evidently sour cream is in the ingredient list, but there is no indication as
to when and where to add this.
Whoever might have the answer can directly respond to Sandy at
tondreaus@platte.unk.edu
TIA for the help!!!
Rochelle
------------------------------
Date: Wed, 5 Mar 1997 14:04:52 +0000
From: Lori Calvin <CALVINL@PATTONVILLE.K12.MO.US>
Subject: Re: Menu Ideas
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 15:39:41 -0500
From: MiKicks@AOL.COM
Subject: THE BEST HOMINY RECIPE
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.
MIKE'S COUNTRY STYLE HOMINY
1 30 oz. can hominy (I think yellow is more visually appealing, but mox
nix)
1 14.5 oz diced tomatoes
6 slices bacon
green bell pepper-chopped (as much as you like - for me, about 1/2 cup)
1/2 med. onion-chopped - coarse
1 clove garlic-minced (optional)
salt and pepper to taste
Fry the bacon until brown, but not crisp. Remove and set aside. Saute' the
onion and bell pepper in the bacon drippings until they begin to soften.
Drain. Add hominy and "stir-fry' for a couple of minutes. Then add
tomatoes, garlic, and bacon (now diced into about 1/4 to 1/2 inch pieces) to
hominy mixture. Salt and pepper to taste.
cook until tomato liquid is reduced (about 10 min. over med. heat). Serve as
a side dish or as a complete meal in itself. Once you"ve tried this, it's
hard to wait until it cools. I'ts difficult to not help yourself to
seconds...thirds even. If you thought you didn't like hominy, I'll bet most
of you do after you try this. It's most "toothsome".
Enjoy,
Mike in Houston
------------------------------
End of EAT-L Digest - 5 Mar 1997 - Special issue
************************************************
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