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There are 21 messages totalling 749 lines in this issue.
Topics of the day:
1. Cream Puff Fillings
2. BREAD PUDDING
3. recipe: shrimp and pasta salad
4. More Evaporated Milk Recipes
5. Web Site
6. Question (3)
7. Lavosh WAS: Question (2)
8. Help
9. RECIPE: Omaha Caramel Bread Pudding
10. Cream Puff Fillings Requested (2)
11. funnel cake recipe
12. Idaho Potatoes Bolognese
13. recipe: crawfish etouffee
14. In Search of Fudge Recipes
15. recipe: shrimp fettuccine
16. recipe: crab mold
17. recipe: scallops in cream sauce
----------------------------------------------------------------------
Date: Sat, 8 Mar 1997 13:37:09 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
Subject: Cream Puff Fillings
Hi All!
Here are the fillings my Mom used when she would make cream puffs.
Cornstarch Pudding
3 tablespoons cornstarch
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
1 tablespoon butter (optional)
2 cups scalded milk*
Mix cornstarch, sugar, and salt in top of doubleboiler. Add milk gradually.
Cook over hot water, stirring til thickened. Cover and cook 15-20 minutes.
Add vanilla and butter. Pour into molds rinsed with cold water and chill
til firm. Serve with fresh or canned fruit, cream, or pudding sauce.
*If pudding is not to be molded, increase milk to 2 1/2 cups. Serves 6.
Variations on Cornstarch Pudding
Chocolate - Make cornstarch pudding increasing sugar to 1/2 cup and milk to
2 1/4 cups. Blend 1/3 cup cocoa with cornstarch or melt 2 squares
unsweetened chocolate into scalded milk.
Fluffy Pudding - Make pudding omitting butter and folding in 2 stiffly
beaten egg whites before chilling.
Note: I have made the cream puffs, then filled them with praline ice cream
and drizzled warm carmamel sauce over top. It's an elegant dessert and
super delicious!
Enjoy!
Jo-Ann
------------------------------
Date: Sat, 8 Mar 1997 11:36:44 PST
From: Vaughndell Dodd <dell13@JUNO.COM>
Subject: BREAD PUDDING
It seems someone wanted a good bread pudding recipe. Here is one that I
really like.
LOUISBURG CAFE BREAD PUDDING
6 eggs, beaten
6 cups milk
3/4 cup sugar
1 cup raisins
10 to 12 broken bread or rolls or doughnuts
Combine first four ingredients in a large bowl Blend in pieces of bread,
rolls or doughnuts. Pour mixture into a 13-in. x 9-in. x 2-in baking
pan. Bake at 350 for 45 minutes or until set. Yield 24 servings.
I got this recipe out of the PREMIERE EDITION OF TASTE OF HOME that came
out in 1993. I haven't missed any of the books since they came out. I get
some of my best recipes form Taste of Home. This recipe came for the
Louisburg Cafe in Louisburg, Minnesota.
I half this recipe because it makes so much. I also use raisin bread if I
have it. I have a dish in the oven now and can hardly wait for it to be
done. It is so good with ice cream, Cool Whip or just milk.
Hope you will try it.
Dell13
------------------------------
Date: Sat, 8 Mar 1997 14:31:31 -0600
From: Donna Partigianoni <donna@LEESVILLE.COM>
Subject: recipe: shrimp and pasta salad
4 cups cooked, drained, and cooled elbow macaroni
2 cups small shrimp, cooked, peeled, and deveined
4 hard-boiled eggs, chopped
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup chopped black olives
1/2 cup chopped dill pickles
1 cup mayonnaise
2 tablespoons olive oil
louisiana hot sauce to taste
1 teaspoon fresh lemon juice
2 teaspoons worcestershire sauce
1 tablespoon prepared mustard
1/2 cup catsup
in a large mixing bowl, combine the eggs, onions,celery,olives, and pickles,
then add the shrimp and macaroni and toss lightly. in a small bowl, whisk
together the remaining ingredients. pour over the macaroni mixture and mix
well. cover and let marinate at least 2 hours in the refrigerator before
serving.
yields 6 to 10 servings
Donna Partigianoni
Leesville, LA
email: donna@leesville.com
http://www.leesville.com
------------------------------
Date: Sat, 8 Mar 1997 16:06:48 -0500
From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
Subject: More Evaporated Milk Recipes
While I have a little time, and before my husband comes home and "steals"
the computer for his schoolwork, here are some more of those Evaporated
Milk Recipes from the cookbooklet I have.
Lilia
Recipes included:
Veal and Mushrooms Supreme
Ham Tetrazzini
Country Oven Stew
Sauerbraten Beef Loaf
Veal and Mushrooms Supreme
4 TB butter, divided
1 lb flattened veal cutlets
2 cups sliced fresh mushrooms
1/2 cup finely-chopped onion
2 TB flour
1 tsp chicken bouillon mix
1/2 tsp salt
1/4 tsp dried rosemary leaves
1 cup undiluted 2% Evaporated milk
1/2 cup water or white wine
Melt 2 TB butter in alarge frypan. Brown meat, part at a time; keep warm.
In remaining 2 TB butter, sautÈ mushrooms and onion until tender and any
liquid has evaporated. Blend in flour, bouillon mix, salt and rosemary.
Gradually stir in e. milk and water or wine. Cook and stir over med. heat
until mixture comes to a boil and thickens. pour sauce over veal; garnish.
Makes 6 servings.
Ham Tetrazzini
3 TB butter
1 1/2 cups sliced fresh mushrooms
1/2 cup thin short strips green pepper
3 TB flour
1 tsp salt
1 tsp chicken bouillon mix
1/4 ts dried oregano leaves
1 large can (385 mL) 2% evaporated milk
1/3 cup water
2 cups slivered cooked ham
1 1/2 cups cooked broken spaghetti
Grated Parm. cheese
Melt butter in med. frypan. SautÈ mushrooms and green pepper until any
liquid has evaporated. Blend in flour, salt, bouillon mix and oregano.
Gradually stir in e. milk and water. Cook and stir over med. heat until
mixture comes to a boil and thickens. Add ham and spaghetti. Place in
shallow 1 1/2 quart rectangular baking dish. Sprinkle with Parm. cheese.
Bake in 350 oven 15 to 20 minutes or until hot. Makes 5 to 6 servings.
Country Oven Stew
1 1/2 lbs lean stewing beef
1/4 cup all purpose flour
4 TB cooking oil, divided
1 cup sliced onion
1 can cream of mushroom soup
3/4 cup water
1 tsp salt
2 cups carrot chunks
1 cup undiluted 2% Evaporated milk
1 cup frozen cut green beans
2 cups cauliflower flowerettes
Cut meat into bite-size pieces; coat with flour. Brown meat, part at a
time in 3 Tb hot oil in Dutch oven; set meat aside. Add remaining 1 TB oil
to pan; sautÈ onion until tender. Return meat to pan. Stir in soup, water
and salt. Bake, covered in 350 oven for 1 hour. Add carrots. Cover and
bake 30 minutes longer. Add e. milk and beans to stew. Top with
cauliflower. Cover and bake 30 minutes longer. Makes 5 or 6 servings.
Sauerbraten Beef Loaf
1 1/2 lbs lean ground been
1 cup fresh rye bread crumbs
2/3 cup undiluted 2% e. milk
1/4 cup finely chopped onion
1 tsp salt
1/4 tsp caraway seeds
1 beaten egg
1 1/2 cups water
2 tsp beef bouillon mix
2 TB packed brown sugar
1/2 cup raisins
1/4 cup lemon juice
1/2 cup coarse gingersnap crumbs
Combine beef, bread crumbs, e. milk, onion, salt, caraway seeds and egg.
Shape mixture into a round loaf; set aside. In large frypan combine water,
bouillon mix, sugar, raisins, lemon juice and cookie crumbs. Cook and stir
over med heat until mixture coves to a boil and thickens. Add beef loaf;
spoon sauce over loaf. Heat to boiling. cover and simmer about 1 hour
basting occasionally. remove loaf from pan. Plaice and serve with sauce.
Makes 6 servings.
------------------------------
Date: Sat, 8 Mar 1997 16:47:39 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Web Site
I stumbled on this site last night, and it is really extensive.
There's also an entire section of copycat recipes. Check this
one out...
http://nmol.com/users/kountry/INDEX.HTM
It belongs to someone named Vicky, and I've already found
several recipes I want to try.
Hugs to all,
Sharon Frye
------------------------------
Date: Sat, 8 Mar 1997 17:35:41 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Question
Hi all...
One of the recipes I downloaded from the web site I posted
earlier calls for "1 large lavosh, softened." What is lavosh?
The recipe looks interesting....
Hugs,
Sharon Frye
------------------------------
Date: Sat, 8 Mar 1997 17:52:10 -0500
From: Donna Steinhorn <msteinhorn@EXIT109.COM>
Subject: Re: Question
Lavosh is (I believe) a larger, flatter type of pita-like bread, popular in
Armenian and other mid-eastern cuisines. Don't know how you would soften it.
Donna
At 05:35 PM 3/8/97 EST, Sharon H. Frye wrote:
>Hi all...
>
>One of the recipes I downloaded from the web site I posted
>earlier calls for "1 large lavosh, softened." What is lavosh?
>The recipe looks interesting....
>
>Hugs,
>Sharon Frye
>
>
------------------------------
Date: Sat, 8 Mar 1997 13:36:10 -1000
From: Claudia Parras <tamale@ALOHA.NET>
Subject: Lavosh WAS: Question
Sharon H. Frye wrote:
>
> One of the recipes I downloaded from the web site I posted
> earlier calls for "1 large lavosh, softened." What is lavosh?
Lavosh is an Armenian flatbread that is available as a hard cracker
or in a soft form, and is relatively inexpensive.
Lavosh sandwiches are perfect for picnics, tailgate parties or
buffets because they taste best when made the night before, and they
require no silverware. You just put your meats/cheeses/spreads/veggies
on them, roll them up, and chow down. When sliced for sharing, the
pieces look so pretty and inviting.
For the best taste and texture, use crisp Valley-brand Lavosh
crackers, which are available in Middle Eastern markets and the deli
section of some supermarkets. If you live on the West Coast, you can
find Valley Lavosh at Cost-Plus Imports, Safeway, Ralph's. Around the
country, many health food/organic stores -- Trader Joe's for instance --
carry them.
The crackers, which come in 15-inch rounds, white or wheat, three to
a package, need to be dampened to soften them before rolling.
Soft lavosh is more widely available in supermarkets and is a good
substitute if you are in a hurry. You can find this soft type in the
refrigerated section.
If you can't find lavosh, ask the manager of your market. Some
markets will order it for you.
love that lavosh,
Claudia Hawai'i
------------------------------
Date: Sat, 8 Mar 1997 20:04:01 -0500
From: Les Spencer <Uduido@AOL.COM>
Subject: Help
I have crab, lobster, shrimp, crayfish and scallpos thawed in fridge. Does
anyone have any EXOTIC and/or UNUSUAL seafood recipes?
Les (Ududido@aol.com
"One man's Muffy is another man's stew."
------------------------------
Date: Sat, 8 Mar 1997 20:53:47 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Omaha Caramel Bread Pudding
Recipe is from the Garden Cafe in Omaha, Nebraska as published in
_Classic Home Desserts_ by Richard Sax.
Note that you can halve this recipe and bake in an 8-inch square pan.
Omaha Caramel Bread Pudding
serves 12 to 16
Bread Pudding
8 cups loosely packed cubed (1/2 inch) cinnamon rolls, raisin bread,
or French bread
3 cups milk
2 cups heavy cream
9 large eggs
3/4 cup packed dark or light brown sugar
3/4 cup sugar
1 1/2 teaspoons ground cinnamon
2 tablespoons pure vanilla extract
3/4 teaspoon salt
Caramel Topping
30 - 40 caramel candies, such as Kraft, usually 8 - 13 ounces
1 1/2 teaspoons pure vanilla extract
Heavy cream, for serving (optional)
1. Bread Pudding: Place the bread cubes in a 13 x 9-inch baking dish;
set aside. Heat the milk and cream in a large saucepan until hot.
2. In a large bowl, whisk the eggs, brown and white sugars, cinnamon,
vanilla and salt. Slowly whisk in the hot milk mixture. Pour the
mixture over the bread cubes and let stand for 10 to 20 minutes so that
the bread absorbs the liquid. Press the bread cubes into the custard
with a spatula once or twice.
3. Meanwhile, preheat the oven to 350 F, with a rack in the center.
4. Bake the pudding until the custard is set but still slightly wobbly
in the center, usually about 40 minutes. Cool on a wire rack.
5. Caramel Topping: While the pudding is cooling, melt the caramels in
a heavy saucepan over low heat, stirring until smooth. Remove from the
heat and stir in the vanilla. While the pudding is still warm, drizzle
a random pattern of thin lines of the hot caramel over the surface of the
pudding. (At the Garden Cafe, the pudding is topped with a thick, even
coating of caramel; Sax likes it drizzled lightly, but you decide. To
make an even coating like the cafe's, use about 40 caramels.) Do not
touch or disturb the surface of the pudding, or you will tear it. If the
caramel in the pan gets too hard as you are working, rewarm it over low
heat.
6. To serve, rewarm the pudding in a 325 F oven before serving, to soften
the caramel. You can also cut squares of the pudding and warm then in
individual ovenproof serving dishes. If you like, drizzle each serving
with a little cream.
------------------------------
Date: Sat, 8 Mar 1997 20:51:22 -0500
From: Debbie Hrabinski <piggie@WORLDNET.ATT.NET>
Subject: Re: Cream Puff Fillings Requested
> I want to make that yummy CREAM PUFF recipe that was posted but I need
> some ideas on the choices of fillings. The whipped cream suggestion
> sounds delightful, now is there something I can add to the whipped cream
> to make it special?
>
> All recipes on custard and whipped cream filling will be greatly
> appreciated.
Here's a pretty basic cream puff custard filling. It's really really good.
Cream Puff Filling
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
2 eggs
2 tsp vanilla
3 drops yello food color (optional)
In medium saucepan, combine sugar, cornstarch and salt, stir in milk. Cook
over medium heat stirring constantly, til mixture thickens, about 10 minutes.
In small bowl w/ fork, beat eggs slightly, beat small amount of hot mixture
into egg mixture, stirring rapidly to prevent lumping. Then pour egg
mixture into hot milk mixture stirring rapidly. Cook stirring constantly,
til thickened (do not boil). Stir in vanilla and food coloring. Refrigerate
til cold.
Here's my cream puff reciipe too, FYI:
Cream Puffs
1 cup water
1/2 cup butter
1/4 tsp salt
1 cup flour
4 eggs
Preheat oven to 375 degrees farenheit. Grease large cookie sheet. In medium
saucepan, over high heat, heat 1 cup of water, butter, and salt til butter
melts and mixture boils. Reduce heat to low and w/ wooden spoon vigorously
stir in flour til mixture forms a ball and leave sides of pan, remove from
heat. Beat eggs into it, til blended. Drop batter onto cookie sheet. Bake
50 minutes or til golden. Place puffs on wire rack to cool. Cut slit on
side and put filling in. Or fill w/ pastry bag.
Debbie
piggie@worldnet.att.net
------------------------------
Date: Sat, 8 Mar 1997 20:53:45 -0500
From: Debbie Hrabinski <piggie@WORLDNET.ATT.NET>
Subject: funnel cake recipe
Here's a good easy funnel cake recipe:
Oil for deep frying
2 cups unsifted flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp salt
2 eggs, lightly beaten
1-1 1/4 cups milk
Pour oil into heavy skillet. Add 1 1/2-2" oil. Heat oil very hot, but
not smoking. Combine flour, sugar, baking powder and salt. And sift
them togetehr into a deep bowl. Make a well in center and pour eggs and
1 cup milk. With large spoon, gradually include dry ingredients into
liquid ingredients and stir til batter is smooth. To make cakes, ladle
1/2 cup batter into a funnel with top opening about 1/2". Fry til
golden brown. Put on paper towels to drain and dust w/ powdered sugar.
Debbie
piggie@worldnet.att.net
------------------------------
Date: Sat, 8 Mar 1997 20:55:54 -0500
From: Debbie Hrabinski <piggie@WORLDNET.ATT.NET>
Subject: Idaho Potatoes Bolognese
This is a very rich recipe, sometimes a tad greasy, but the taste is
wonderful.
3 slices bacon, pieces
1/2 cup chopped onion
1 stalk celery sliced
1 carrot sliced
1 lb ground beef
1 5.5 oz pkg au gratin mix
1 1/2 cup beef broth
2/3 cup water
2/3 cup milk
2 tbsp tomato paste
1/2 tsp lemon rind
In medium skillet cook bacon til lightly brown. Add onion, celery adn
carrot, cook til tender. Stir in ground beef and cook til brown. Add
remaining ingredients and bring to boiling. Turn into buttered 2 quart
baking dish. Bake at 400 degrees farenheit for 30-35 minutes or til
potatoes are tender.
Debbie
piggie@worldnet.att.net
------------------------------
Date: Sat, 8 Mar 1997 20:01:57 -0600
From: Donna Partigianoni <donna@LEESVILLE.COM>
Subject: recipe: crawfish etouffee
4 tablespoons [1/2/ stick] margarine or butter
3 cups chopped onion
1 cup chopped green onion
1 cup chopped fresh parsley
2 teaspoons lemon juice
1 tablespoon soy sauce
2 teaspoons minced garlic
2 pounds crawfish tails, peeled and deveined
salt to taste
louisiana hot sauce or ground cayenne pepper to taste
in a large skillet, melt the margarine over medium heat. then saute the
onions, green onions, and parsley until the onions are clear. add the lemon
juice, soy sauce, and garlic, and cook 10 minutes more. then add the
crawfish, salt, and hot sauce; stir to mix well. reduce the heat to low,
cover, and simmer for 30 to 45 minutes. serve over cooked rice or pasta.
yield 4 to 6 servings
Donna Partigianoni
Leesville, LA
email: donna@leesville.com
http://www.leesville.com
------------------------------
Date: Sat, 8 Mar 1997 21:00:59 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: Cream Puff Fillings Requested
Why not add a little Bailey's Irish Cream?
On Sat, 8 Mar 1997
malachi@epix.net wrote:
> I want to make that yummy CREAM PUFF recipe that was posted but I need
> some ideas on the choices of fillings. The whipped cream suggestion
> sounds delightful, now is there something I can add to the whipped cream
> to make it special?
>
> All recipes on custard and whipped cream filling will be greatly
> appreciated.
>
> You guys are THE BEST!
>
> Dail Walsh
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Sat, 8 Mar 1997 19:55:21 -0800
From: Julie Sterchi <sterchi@WABASH.NET>
Subject: Re: In Search of Fudge Recipes
Hi, all
Tammy Baker asked for different fudge recipes. Sorry, I don't have the
pina colada one, but I do have a quick and easy way to make some out of
the ordinary ones. Using either your favorite fudge brownie recipe or a
good box mix, mix up the batter. Put half of it in the pan, then place
unwrapped (of course!) thin mint patties (like York Peppermint Patties)
on top, as close together as you can. The carefully put the rest of the
brownie batter on top and bake as directed. These are really good and
pretty, too, when cut. I've tried it with the thick mints, but it's a bit
much, INHO.
Julie :)
------------------------------
Date: Sat, 8 Mar 1997 20:11:41 -0600
From: Donna Partigianoni <donna@LEESVILLE.COM>
Subject: recipe: shrimp fettuccine
4 cups cooked fettuccine
2 tablespoons olive oil or butter
3 tablespoons flour
2 tablespoons minced onion
1 teaspoon minced garlic
2 tablespoons finely chopped fresh parsley
1 cup milk or cream
1/4 cup parmesan cheese
2 cups shrimp, peeled and deveined
salt to taste
louisiana hot sauce or ground cayenne pepper to taste
in a medium-sized frying pan, heat the oil over medium heat, the stir in the
flour and make a medium dark roux. then stir in the onions, garlic, and the
parsley, and cook until the onions are clear. gradually add the milk and
continue cooking over the medium heat until thickened. add the cheese and
stir until melted. then stir in the shrimp, salt, and hot sauce. cook just
until the shrimp are pink and opaque, about 3 or 4 minutes; then stir in the
fettuccine and mix well.
yields 4 to 6 servings
Donna Partigianoni
Leesville, LA
email: donna@leesville.com
http://www.leesville.com
------------------------------
Date: Sat, 8 Mar 1997 20:21:20 -0600
From: Donna Partigianoni <donna@LEESVILLE.COM>
Subject: recipe: crab mold
2 pounds crabmeat, carefully picked clean of shell
1/4 pound [1 stick] softened margarine or butter
1/2 cup mayonnaise
8 ounces softened cream cheese
1/2 cup finely chopped pimentos
1/4 cup finely chopped celery
1/2 teaspoon fresh lemon juice
salt to taste
louisiana hot sauce or ground cayenne pepper to taste
in a medium-sized mixing bowl, blend together the crabmeat and margarine to
form a paste. add the remaining ingredients, mixing well. cover and
refrigerate over night. in the morning, press the mixture into a small bowl
or mold. return to the refrigerator for 4 hours. turn out the mold onto a
bed of lettuce and serve with crackers or french bread.
yield about 3 cups or 1 small mold
Donna Partigianoni
Leesville, LA
email: donna@leesville.com
http://www.leesville.com
------------------------------
Date: Sat, 8 Mar 1997 20:35:03 -0600
From: Donna Partigianoni <donna@LEESVILLE.COM>
Subject: recipe: scallops in cream sauce
1 pound scallops
1 green onion [ with top], thinly sliced
1/4 cup margarine or butter
1/4 teaspoon salt
1/4 cup dry white wine
2 teaspoons cornstarch
1/2 cup whipping cream
4 cups hot cooked spinach noodles or fettuccine
1/2 cup finely shredded swiss cheese
if scallops are large, cut into halves. cook and stir onions in margarine
in 10-inch skillet over medium-high heat until tender. stir in scallops an
salt. cook, stirring frequently, until scallops are white, 3 to 4 minutes.
mix wine and cornstarch; stir into scallop mixture. heat to boiling,
stirring constantly. boil and stir 1 minute; reduce heat to medium. stir in
whipping cream. heat until hot, 1 to 2 minutes. toss noodles and cheese.
spoon scallop mixture over noodles. serve with freshly ground pepper if desired.
serves 6
Donna Partigianoni
Leesville, LA
email: donna@leesville.com
http://www.leesville.com
------------------------------
Date: Sat, 8 Mar 1997 21:41:19 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: Question
Put that sucker in the steamer for about 10 seconds at most
and it'll get softened.
On Sat, 8 Mar
1997 msteinhorn@exit109.com wrote:
> Lavosh is (I believe) a larger, flatter type of pita-like bread, popular in
> Armenian and other mid-eastern cuisines. Don't know how you would soften it.
>
> Donna
>
> At 05:35 PM 3/8/97 EST, Sharon H. Frye wrote:
> >Hi all...
> >
> >One of the recipes I downloaded from the web site I posted
> >earlier calls for "1 large lavosh, softened." What is lavosh?
> >The recipe looks interesting....
> >
> >Hugs,
> >Sharon Frye
> >
> >
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Sat, 8 Mar 1997 21:48:21 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: Lavosh WAS: Question
Don't think the size steamer I have would fit that size
bread. I remember eating those at a banquet, we had sweet butter for
spreading on them
and those were extremely crisp. Wasn't aware those also come in a soft
variety,
will have to pick some of that up and make some sandwiches.
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
End of EAT-L Digest - 8 Mar 1997
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