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Date: Sun, 9 Mar 1997 23:00:08 -0500
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There are 22 messages totalling 851 lines in this issue.
Topics of the day:
1. Lavosh WAS: Question (2)
2. South African
3. Recipe Request: Waffles for One Person
4. easy cream puff fillings.....................
5. Seafood Recipes
6. Stuffed Pizza
7. Recipes (2)
8. CREAM PUFFS
9. Another menu planning possibility......
10. Lemon Thyme Orzo
11. RECIPE: Italian Chocolate Bread Pudding (Bodino Nero)
12. Cream Puff Fillings
13. More fresh tomato recipes??
14. depression dessert
15. tomato recipes -lots of 'em
16. Request: Enchilada sauce recipe
17. Pork Chop recipes request !!! (2)
18. Chat: Kudos
19. Tomato recipe request
----------------------------------------------------------------------
Date: Sat, 8 Mar 1997 23:58:51 -0600
From: Diki Shamlian Gust <dikig@MCS.NET>
Subject: Re: Lavosh WAS: Question
At 13:36 -1000 3/08/97, tamale@aloha.net wrote:
# For the best taste and texture, use crisp Valley-brand Lavosh
Excuse me, but don't judge lavash by the Valley Bakery product.
Plastic!!! I don't know what they did to it so it would ship
without breaking, but it's about as far from true lavash, as whey
from cream. Maybe moreso. It doesn't even soften any more like
it did some 15-20 years ago. True lavash can be folded as
elaborately as any napkin when softened, is tender and flavorful.
I remember from my childhood, watching my mother make it, using
25 lbs of flour at a time. I typed the recipe for my own
children some time back and include it below.
Anecdotal tale. In the old country, their ovens were different.
My mother complained to to Roper that *their* oven was no good
and she could not bake bread in it. A rep was sent out to watch,
and as a result, they replaced the hollow floor of her oven with
one that was filled with (I think) concrete to simulate the
hearth oven. I use a preheated pizza stone.
# 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.
Actually, in Watertown MA, there is an *excellent* soft lavash
sold in the Armenian shops along Mt. Auburn Street. I don't know
if Sevan Bakery produces it, but they do sell it. In San Jose,
CA, Eastern Bakery makes a passable lavash.
Armenian Lavash
8 cups flour
1 1/2 tablespoons salt
1 tablespoon sugar
1 package yeast dissolved in
1/2 cup lukewarm water
2 cups warm water
1/4 melted warm butter
Combine the flour, salt, and sugar in a large mixing bowl. Make
a well in the center and pour in the yeast, water, and the melted
butter. Blend the ingredients with your hands. Knead the dough
for about 5 minutes. Cover the bowl with waxed paper and a
kitchen towel. Put a sweater over the towel to keep the dough
warm. Set it aside for three hours.
Uncover the dough and divide it into 8 pieces. Roll each piece
into a ball. Sprinkle some flour on a corner of the table and
line up the balls of dough on the flour. Cover them with a towel
and let them rest for 10 minutes.
Sprinkle flour on the table, place a ball of dough on the flour,
and roll the dough with a rolling pin to a diameter of 15 inches.
Take a fork and prick the rolled-out dough all over. Preheat the
oven to 375^F.
Make a rolling pin from a dowel that is 1 inch in diameter and a
yard long. Place the dowel over the center of the rolled-out
dough and fold half of the dough over the dowel. Pick up the
dowel with the dough over it and spread the dough gently on the
floor of your oven. Bake the lavash for about 2 minutes until it
bubbles evenly over the surface and the bottom begins to brown
slightly. Watch it constantly to prevent burning. When the
underside of the bread is lightly browned, pick it up with a
spatula in one hand and a pot holder in the other and put it in
the broiler to brown the top lightly for a few seconds. This
bread is eaten either crisp or soft. To soften the lavash run it
under water on both sides, shake the water off, and wrap it in a
towel for 1/2 hour.
My mother also would set apart a bowl of water with a little flour
and sesame seed added, use an old fashioned dishmop as a "brush"
and brush this mixture on the lavash after she set it in the oven.
I have never quite mastered how she did that. Mine doesn't really
stick well.
------------------------------
Date: Sat, 8 Mar 1997 20:38:30 -1000
From: Claudia Parras <tamale@ALOHA.NET>
Subject: Re: Lavosh WAS: Question
Diki Shamlian Gust wrote:
>
> At 13:36 -1000 3/08/97, tamale@aloha.net wrote:
>
> # For the best taste and texture, use crisp Valley-brand Lavosh
>
> Excuse me, but don't judge lavash by the Valley Bakery product.
> Plastic!!!
If you could be a bit less caustic, it would go a long way toward
continuing this discussion on lavosh in an interesting and informative
manner, can we agree?
Now, the original poster was unfamiliar with lavosh; had never heard
of it, in fact.
Since I had no directions for the preparation of an authentic recipe
for lavosh, I gave Sharon my suggestion for the most widely-known and
distributed brand, rather than others which are absolutely unpalatable
and sometimes fail to include the proper directions on how to soften.
I am totally unaware of where Sharon lives, so I listed those stores
which are located in many parts of the country. I'll have to try your
San Jose suggestion next time I'm there.
> It doesn't even soften any more like
> it did some 15-20 years ago.
Though I usually purchase fresh lavosh from Armenian markets, I have
found that Valley softens just the same as it has since I began using
it. . . 20 years ago, but YMMV (your mileage may vary).
> True lavash can be folded as
> elaborately as any napkin when softened, is tender and flavorful.
You are absolutely correct, and your wonderful recipe is something
that I will plan to use soon. I hope others will, also.
Claudia Hawai'i
------------------------------
Date: Sun, 9 Mar 1997 08:59:17 GMT
From: Pam Knowles <pamk@IAFRICA.COM>
Subject: Re: South African
Hi Jenny,
Castor sugar is a bit finer than regular sugar and coarser than Icing Sugar,
(confectioners sugar).
Bye for now.
Pam Knowles
pamk@iafrica.com
JOHANNESBURG
---ooOoo---
------------------------------
Date: Sun, 9 Mar 1997 08:19:47 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Recipe Request: Waffles for One Person
Hi,
My husband loves waffles. Does anyone have a recipe that makes just two
waffles.
Yes, I know I could sit down with the calculator and figure one out but I'm
just plain lazy today.
Jean in PA
------------------------------
Date: Sun, 9 Mar 1997 09:15:02 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: Re: easy cream puff fillings.....................
Use any boxed pudding mixture (not instant) cook and cool. saran on
top to prevent skin from forming. add equal amount of cool whip. mix
together and fill puffs. warm regards
------------------------------
Date: Sun, 9 Mar 1997 09:29:43 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Subject: Seafood Recipes
Les,
Here are a couple of my favorite mixed seafood recipes. Nothing too exotic, but very tasty!
Betsy Burtis
Derry, NH
* Exported from MasterCook Mac *
Shrimp and Scallops Stroganoff
Recipe By : Good Housekeeping 3/95
Serving Size : 6 Preparation Time :0:00
Categories : Scallops Seafood
Shrimp
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb jumbo shrimp -- peeled and deveined
1 lb sea scallops -- washed
1/2 lb mushrooms
2 tbsps butter -- divided
1 1/4 tbsps dry sherry
1 1/4 tbsps flour
1 dash pepper
1/2 tsp chicken bouillon
2/3 c fat-free sour cream
1 1/4 tsps chopped parsley -- for garnish
Pat seafood dry. Slice mushrooms. In large non-stick skillet, heat 1 tbsp butter and cook shrimp, stirring frequently, until shrimp are opaque, about 5 minutes. With slotted spoon remove shrimp to bowl.
In drippings in skillet, cook scallops, stirring frequently, until opaque, about 5 minutes. With slotted spoon remove scallops to bowl with shrimp.
In same skillet add 1 tbsp butter and cook mushrooms and sherry, stirring frequently until mushroomsa are tender. In cup, stir flour, pepper, bouillon and 2/3 c water until blended. Stir into mushrooms and cook, stirring ocnstantly until sauce boils and thickensd slightly. Reduce heat to low; stir in sour cream until blended. Return seafood to skillet and cook over low heat until heated through (do not boil).
- - - - - - - - - - - - - - - - - -
Per serving: 225 Calories; 6g Fat (25% calories from fat); 30g Protein; 10g Carbohydrate; 155mg Cholesterol; 313mg Sodium
NOTES : Serve with rice.
* Exported from MasterCook Mac *
Woods Hole Seafood Strudel
Recipe By : The MBL Centennial Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon butter
1 medium onion -- chopped
1/2 pound mushroom -- sliced
1 lb cooked shrimp -- cut up
1 lb scallops -- cooked
1 lb lobster meat, cooked -- cut up
1 tbsp parsley -- chopped
1 cup ricotta cheese
2 eggs -- beaten
salt and pepper -- to taste
8 sheets phyllo dough
8 tablespoons butter -- melted
Melt butter in a Dutch oven and saute onion and mushrooms until all liquid is gone. The final mixture should not be runny. Add shellfish and fish and stir. Remove from heat and add parsley, ricotta, eggs, salt, and pepper and mix well. Preheat oven to 400.
Butter a large baking sheet or use a nonstick one. Place 2 sheets of phyllo pastry on sheet and cover the rest with a damp cloth to prevent drying. Brush the pastry lightly with melted butter out to edges and repeat with remaining sheets, brushing every second one with butter. Spoon seafood mixture in a long even shape down center of pastry; carefully fold pastry and roll into a strudel. Tuck ends under and brush with butter.
Reduce oven heat to 375^ and bake strudel 30 minutes, until top is browned. Brush top with butter twice during baking. Cool slightly, slice, and serve.
- - - - - - - - - - - - - - - - - -
Per serving: 562 Calories; 29g Fat (47% calories from fat); 53g Protein; 21g Carbohydrate; 358mg Cholesterol; 854mg Sodium
NOTES : You can use any combination of seafood or fish.
------------------------------
Date: Sun, 9 Mar 1997 11:26:26 -0500
From: Janine Vandenberg <jvandenb@KENT.NET>
Subject: Stuffed Pizza
Hi all...
I was in a mall last night and one of the stands had a veggie stuffed
pizza. From what I could see, besides looking very good, this creation was
cut like a pizza slice except that it had crust both top and bottom.
Cheese was oozing out and the only vegetable I saw looked like spinach.
Does anyone have a recipe similar to this?
Janine Vandenberg, BSc., DHS.
jvandenb@kent.net
jmvanden@julian.uwo.ca
~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~
Push yourself until you can go no further because of the pain...
then push harder. It is here that the challenge begins and
dreams become reality. - JV 1997
~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~
------------------------------
Date: Sun, 9 Mar 1997 11:46:24 -0500
From: The Hogeveens <hogeveen@OXFORD.NET>
Subject: Recipes
I'm in need of a little assistance from the list members. I have 100's of
recipes I have typed over the years (tried and liked) and put them in two
binders. I now want to put them on the computer so I can print them out
when desired. We purchased a CD rom called Cookbook by Stepway for $14.99
and it allows you to put all your recipes on it. We also purchased
Mastercook Cooking Light CD. Now the question is: Would you think it's
better to put your own receipes that are tried on the cookbook program as I
notice that Master Cook has loads of recipes already on it (don't want all
of their receipes in my own personal cookbook). I'm sure you all are as
confused as I am now. If anyone has any suggestions I would appreciate
hearing from you privately.
Thanks.
Tina.
hogeveen@oxford.net
------------------------------
Date: Sun, 9 Mar 1997 13:40:27 -0500
From: Lady Malachi <malachi@EPIX.NET>
Subject: Re: CREAM PUFFS
Vaughndell Dodd wrote:
>
> For Dail and any one else that wold like some fillings for Cream Puffs.
> These came out of "My Family's Favorites" cook book. I have made them
> and they are good.
>
> CUSTARD FILLING for CREAM PUFFS
>
> 1 pkg. (3oz,) vanilla pudding mix
> 1 1/2 cups of milk
> 1/2 cup heavy cream
> ]2 T. powdered sugar
> 1/2 tsp vanilla
>
> Make pudding as package directs, using 1 1/2 cups milk. Pour into medium
> bowl; place waxed paper directly over surface. Refrigerate until
> chilled. In small bowl, combine heavy cream, sugar, and vanilla; with
> rotary beater, beat just until stiff. Then fold whipped-cream mixture
> into pudding. It makes 2 cups; enough to fill 6 large or 36 miniature
> puffs.
>
> CHOCOLATE GLAZE FOR PUFFS
>
> 1/2 cup semisweet chocolate pieces
> 1 T. shortening
> 1 T. light corn syrup
> 1 1/2 T milk
>
> In top of double boiler, combine all ingredients. Place over hot, not
> boiling water, stirring occasionally, until mixture is well blended. Let
> cool slightly before using to frost puffs. Makes 1/2 cups.
>
> I myself haven't used a double boiler since Micro-waves came out.
>
> Ice Cream is also good to put in Cream puffs. I make small ones
> and put in Shrimp Filling and they are good. I also make small ones and
> fill with sweetened whip cream and put in container and freeze them and
> when I want some I just take out some and put them on a dish and
> sprinkle with powdered sugar and let them set a while and then just pop
> into mouth. Soooo good.
>
> Dell13
Tired them and we LOVE them! Thank you, thank you, thank you. Now does
anyone have a fast weight loss recipe LOL :-)
------------------------------
Date: Sun, 9 Mar 1997 13:04:37 -500
From: Robert and Carole Walberg <walbergr@MB.SYMPATICO.CA>
Subject: Re: Recipes
On 9 Mar 97 at 11:46, The Hogeveens wrote:
> Would you think it's
> better to put your own receipes that are tried on the cookbook program as I
> notice that Master Cook has loads of recipes already on it (don't want all
> of their receipes in my own personal cookbook).
Tina,
Mastercook allows you to create as many cookbooks within it as you
desire. To store your own personal recipes within it, make a
cookbook called: Tina's Recipes, etc. Import all of your
personal recipes into that cookbook.
You can have an unlimited number of cookbooks in Mastercook but
each can have a maximum of 8000 recipes.
I have tried a lot of different recipe databases but IMHO none
compares to Mastercook.
Carole Walberg
carole@mts.net
Visit my home page at: http://www.brandonu.ca/~walberrd/family.htm
for Copycat, Crockpot, Cookies, Soups, and Italian recipes in Mastercook format.
------------------------------
Date: Sun, 9 Mar 1997 09:44:21 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: Re: Another menu planning possibility......
Lynne Fraser wrote:
>
> Last week my neighbor made a big batch of chicken enchiladas the same day I
> made a pot of meatballs and sauce. As we were comparing notes, it dawned
> on us to share. So we each had the variety and pleasure of an additional
> main course we didn't have to cook ourselves. I may talk to her about
> doing this on a more regular basis. It was great!
>
> Lynne
>
I have participated in a home baked bread exchange.
If you get 10 household to each bake ten loaves, you only bake bread
very ten days, nd get fresh bread every day.
And you get a real variety, too.
Love,
Jazzbel
------------------------------
Date: Sun, 9 Mar 1997 16:38:06 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Subject: Lemon Thyme Orzo
I'm not sure which mailing list I got this from, but it was really good
as a side dish. I had broccoli as my veggie for the meal and actually
chopped mine up and mixed it with the orzo. It was good and opened up a
whole new set of ideas for making it a main course with a variety of
roasted veggies mixed in. Enjoy.
Betsy Burtis,
Derry, NH
* Exported from MasterCook Mac *
Lemon Thyme Orzo
Recipe By : Food & Wine, 10/96, pg 39
Serving Size : 4 Preparation Time :0:00
Categories : Tried Pasta
Side Dishes Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Orzo
1/2 Cup fat-free chicken broth
1 1/2 Teaspoons Lemon Zest
1 Teaspoon Dried Thyme
Salt And Pepper
1 tsp reduced-calorie margarine
1/3 c grated fresh Parmesan cheese
Bring a large saucepan of water to a boil. Salt the water and add the
orzo. Cook until barely al dente, 8 - 10 minutes. Drain the orzo and
return it to the saucepan. Add the stock, lemon zest, thyme, 1/2 t salt
and 1/4 t pepper. Cook over moderately high heat, stirring occasionally,
until most of the liquid is absorbed. Stir in the margarine and Parmesan
just before serving.
- - - - - - - - - - - - - - - - - -
Per serving: 116 Calories; 3g Fat (21% calories from fat); 7g Protein;
17g Carbohydrate; 5mg Cholesterol; 202mg Sodium
------------------------------
Date: Sun, 9 Mar 1997 17:14:06 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Italian Chocolate Bread Pudding (Bodino Nero)
Italian Chocolate Bread Pudding (Bodino Nero)
serves 4
fine dry bread crumbs, for coating the pan
3 1/2 ounces semisweet chocolate, chopped
1 cup whole milk
2 large eggs
1/4 cup sugar
4 cups (about 3 ounces) cubed (1/2 inch), day-old French or Italian
bread, crusts removed (semolina bread works well)
Confectioners' sugar, for serving
softly whipped cream, for serving
1. Preheat the oven to 350 F, with a rack in the center. Butter an 8-inch
springform pan or a 6-cup ring or other mold; coat with bread crumbs, shaking
out the excess. Wrap the exterior bottom and sides of the springform pan in
foil, forming a tight seal where the sides join; set aside.
2. Combine the chocolate and milk in a small saucepan over medium heat.
Stir occasionally until the chocolate is partially melted. Remove from
the heat and stir until completely smooth.
3. In a bowl, whisk the eggs and sugar until combined. Whisk in the
chocolate mixture; fold in the bread cubes. If the bread is quite dry,
let the mixture stand for 5 to 10 minutes, so the bread absorbs some of
the liquid.
4. Transfer the mixture to the prepared pan. Cover the top with a buttered
sheet of foil, buttered side down. Set the pan in a roasting pan and place
in the oven. Pour in enough hot tap water to reach about halfway up the sides
of the pan.
5. Bake until the pudding is nearly set, but still slightly wobbly, about
35 minutes (the timing can vary based on the size and depth of the pan; do
not overbake).
6. Carefully remove the pan from the water bath and cool to lukewarm on a
wire rack. Run the tip of a knife around the edges of the pudding; remove
the sides, if you are using a springform pan. Serve on a platter -
without inverting. (If using a ring mold, invert the pudding and lift
off the mold.) Sprinkle with confectioners' sugar, and serve warm, with
softly whipped cream.
Recipe is from _Classic Home Desserts_ by Richard Sax.
------------------------------
Date: Sun, 9 Mar 1997 17:24:03 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: Cream Puff Fillings
Whipped Cream Filling for cream puffs:
To 2 1/2 cups of heavy cream add 2/3 cup confectioners sugar, 2 teaspoons
vanilla, and an optional few drops of almond extract. (In place of the
vanilla and optional almond extract, you might use 3 tablespoons of Grand
Marnier or rum.) In a chilled bowl with chilled beaters, whip the cream
mixture until it holds a shape.
Rum-Mocha Whipped Cream Filling for cream puffs:
To 2 1/2 cups of heavy cream add 2/3 cup confectioners sugar, 2 tablespoons
instant coffee, 3 tablespoons unsweetened cocoa, and 2 tablespoons dark
rum. In a chilled bowl with chilled beaters, whip the cream mixture until
it holds a shape.
Recipes are from _Maida Heatter's Book of Great Desserts_.
------------------------------
Date: Sun, 9 Mar 1997 18:33:22 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: More fresh tomato recipes??
Hi, everyone!!
Awhile ago, Lady Malachi asked for fresh tomato recipes--I was going
through my mom's recipe file, and found "the great tomato cookbook", sort
of a tear-out from (I think) Family Circle, don't know the year or issue.
Anyway, I've not tried any of these recipes, but some of them look
pretty good....I'd be willing to post some (or all?) of them, if Lady
Malachi (or anyone else) is interested?? Here's a list to choose from:
Seviche
Cream of Fresh Tomato soup
Garden Vegetable soup
Chilled Tomato-Orange soup
Blender Tomato-Beet soup
Tomato-Carrot soup
Chicken Cacciatore
Sweet and Sour Pork with Tomatoes
Tomato-Broccoli Quiche
Scalloped Tomato and Cheese Bake
Shrimp Grecian Style
Mexican Stuffed Tomatoes
Tomato-Eggplant Bake
Italian Herbed Tomatoes
Marinated Tomato and Bean Salad
Marinated Tomato slices
Tomato sauce
Quick Red Clam Sauce
Real Red chile Sauce
Tomato Marmalade
Let me know!;-)
liz in Cincinnati, who is happy
she doesn't own riverfront
property (and sorry for those
who do)
------------------------------
Date: Sun, 9 Mar 1997 18:35:12 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: depression dessert
This is a dessert I found in my Mothers journal dated l929 Hou
to make bread into cake Trim crust off day old bread and slice 3/4
in. thick. Cut into strips 3/4 inch by 2 in. long spread strips on all
sides with Eagle brand condensed milk, covering well.Now roll in dry
shreddid coconut Brown in oven or toast on fork over coals enjoy wrm
regards Pat perreault. 35% about 15 min, watch so coconut does'burn.
------------------------------
Date: Sun, 9 Mar 1997 19:44:59 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: tomato recipes -lots of 'em
Hi, Dail!
No, you are *not* being greedy by requesting all of the tomato
recipes--I would be the same way -- no, I AM the same way!;-) Well, here
goes...I'll probably have to do this in installments, since I'm typing
these in, and I don't type very fast! Please excuse any typo's.
Buon appetit!
liz
Seviche
**Makes about 4 1/2 cups or about 8 appetizer servings.
1 cup fresh lime juice
3 medium-size tomatoes, seeded and chopped (about 3 cups)
1 medium-size onion, chopped (1/2 cup)
1/2 green pepper, seeded and chopped (1/2 cup)
2 canned mild or hot green chilies, chopped
3 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper
1 pound fresh bay or sea scallops***
8 lettuce cups
1. Combine lime juice, tomatoes, onion, green pepper, chilies, garlic,
salt and pepper in medium-size bowl;mix well.
2. Gently stir in scallops. (If using sea scallops, quarter).
3. Chill 3 hours or overnight. Serve in lettuce cups.
** If fresh scallops are not available in your area, use frozen flounder
or halibut fillets, thawed and cut into bite-size pieces.
++ Note also--the lime juice "cooks" the scallops.
----------------------------------------------------------------------
Cream of Fresh Tomato soup
**Makes 6 servings**
3 medium-size, very ripe tomatoes
1 small onion, finely chopped (1/4 cup)
1/2 cup finely chopped celery
Pinch sugar (optional)
3 whole cloves
1 small bay leaf
3 Tablespoons butter
3 Tablespoons flour
1 teaspoon salt
3 cups milk
1. Peel and chop tomatoes; combine with onion, celery, sugar(if used),
cloves and bay leaf in a medium-size saucepan. Bring to boiling;lower
heat; cover and simmer 15 minutes.
2. Melt butter in a large saucepan. Stir in flour and salt;cook 1
minute; stir in milk. Cook, stirring constantly, until mixture thickens
and bubbles, 2 minutes; keep warm.
3. Puree tomato mixture through sieve or food mill. Stir puree slowly
into sauce. Heat but don't boil. Serve with croutons, if you wish.
------------------------------------------------------------------------
Garden Vegetable Soup
**Makes 8 cups**
2 Tablespoons butter or margarine
2 Tablespoons vegetable oil
1 cup sliced carrots
1 cup sliced celery, with some of the green leafy tops
1 large onion, chopped (1 cup)
1 clove garlic, crushed
9 medium-size tomatoes (OR: 2 cans, 17 oz. each, tomatoes, undrained)**
1 teaspoon leaf oregano, crumbled
1 teaspoon leaf basil, crumbled
2 teaspoons salt
1/4 teaspoon pepper
1 can (13 3/4 ounces) beef broth
1/4 pound green beans, washed, trimmed, and cut into 1-inch pieces (1
cup)
1/2 pound zucchini, cut in half lengthwise and thinly sliced (2 cups)
1/4 cup chopped parsley
Grated Parmesan Cheese
1. Heat butter and oil in Dutch oven; saute carrots, celery, onion, and
garlic 5 minutes.
2. Peel tomatoes; cut in half crosswise. Place strainer over large
bowl;remove seeds by squeezing gently. (**Use strainer to remove seeds
from canned tomatoes). Chop pulp and add to juice in large bowl.
3. Add tomatoes and juice to Dutch oven; add oregano, basil, salt, and
pepper;cook 15 minutes.
4. Add beef broth and green beans;cook 30 minutes longer, adding
zucchini and parsley after 20 minutes. Serve with Parmesan cheese.
Note: This soup freezes well.
------------------------------
Date: Sun, 9 Mar 1997 19:45:33 EST
From: Brian L Gault <greenman420@JUNO.COM>
Subject: Request: Enchilada sauce recipe
Hello,
I've been trying so hard to find a good recipe for enchilada sauce, but
I've had no luck. It seems as though enchilada sauce recipes are ancient
chinese secrets. If any of you lovely people out there have any
enchilada sauce recipes out there, please send them to me. I am so tired
of making homemade enchiladas with homemade beans, homemade tortillas,
and homemade salsa, then having to use enchilada sauce from a packet. I
deeply appreciate your responses and recipes.
Thank You,
Brian . . . in Oregon
GreenMan420@juno.com
HEMP WILL SAVE THE EARTH!
Please Support the OREGON CANNABIS TAX ACT
------------------------------
Date: Sun, 9 Mar 1997 17:27:41 +0000
From: Lorien Carrillo <carrillo@COMMUNITY.NET>
Subject: Pork Chop recipes request !!!
Hi all!
Okay..I'm making pork chops tonight..and would love to do something
different than what I usually do..so I'd love to hear what all of you
do with your pork chops! =)
It's 5:30pm my time now..so I'lll be making them soon....any help
will be appreciated!
Lorien
carrillo@community.net
------------------------------
Date: Sun, 9 Mar 1997 21:12:03 -0500
From: Morris Hymes <mhymes@DC.INFI.NET>
Subject: Chat: Kudos
Kudos for the postings of "Chicken Wings in Coke" and "Ranch Buffalo Wings."
Last Sunday, I made Chicken Wings in Coke and my family loved these wings.
I had my husband guessing the ingredients. He laughed. Then for tonight's
Sunday dinner, I made the Ranch buffalo wings and my husband asked if these
wings were made with Sprite. ;) They were tasty too.
Roblyn Hymes
Mitchellville, MD
------------------------------
Date: Sun, 9 Mar 1997 21:15:08 -0500
From: nancee <nancee@NEO.LRUN.COM>
Subject: Re: Pork Chop recipes request !!!
Hi Lorien,
It's way past 9 pm EST and I just received your porkchop request. Keep
this in mind for next time, it's wonderful.
Nancy
* Exported from MasterCook *
Farmer's Pork Chops
Recipe By : Mom
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 loin pork chops, 1/2-3/4-inch thick
chopped garlic
salt and pepper, to taste
4 medium potatoes -- peeled and sliced
2 large onions -- sliced
1 1/2 cups sour cream
1/2 teaspoon dry mustard
Coat chops with flour. Brown with garlic in 2 tablespoons oil. Season
with salt and pepper. Place potatoes in the bottom of baking dish large
enough to hold chops without crowding. Place chops on top. Separate onion
slices into rings; place over chops. Combine sour cream and dry mustard,
pour over all. Cover pan with foil and bake at 350F for 1 1/2 hours.
Remove foil from pan and bake a little longer until top is nicely browned.
- - - - - - - - - - - - - - - - - -
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E-mail: nancee <nancee@neo.lrun.com>
Date: 3/9/97
Time: 9:12:23 PM
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Date: Sun, 9 Mar 1997 22:14:36 -0500
From: Rochelle Charmain Inglis <stracha2@PILOT.MSU.EDU>
Subject: Tomato recipe request
Hello, I'm Rochelle (new to the list),
I have been a passive observer for the past few days and I am very impressed
with the quality of the list.
I have two requests: the first is for a recipe for "tomato boats", anybody
ever heard of that, I remember making them when I was in Girl Guides (similar
to girl scouts).
The second request is for Liz's tomato recipes, I would like
the following recipes please: tomato broccoli quiche
scalloped tomato and cheese bake
Mexican stuffed tomatoes
tomato eggplant bake
Thank you,
-- Rochelle
"Commit your plans to the Lord and you will succeed!"
Proverbs 16:3
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End of EAT-L Digest - 8 Mar 1997 to 9 Mar 1997
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