X-From_: owner-EAT-L@LISTSERV.VT.EDU Mon Mar 10 19:45:29 1997
Date: Mon, 10 Mar 1997 19:13:59 -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 - 10 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 28 messages totalling 1413 lines in this issue.
Topics in this special issue:
1. My Fig Newton Question
2. Thanks and another request
3. FRENCH ONION SOUP FROM LA BONNE SOUPE
4. beef brisket (2)
5. Sour Cream Chicken Enchiladas
6. REQUEST-HELP: Olive Oil (2)
7. ENCHILADA SAUCE AND PUFF PASTRY
8. Another Pork Chop Recipe
9. Popeyes Biscuits
10. Recipe I Tried: Coco-chips
11. Crockpot Recipes
12. Tarte aux Mangues et Poires - Mango & Pear pie
13. Nan bread (3)
14. Help! (7)
15. TNT: Popeyes Biscuits
16. Web Site
17. Help! (liver)
18. REQ Shrimp Salad
----------------------------------------------------------------------
Date: Mon, 10 Mar 1997 11:36:56 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Re: My Fig Newton Question
Sorry, I never thought about it. Sorry for the dumb question. Anyway, does
anyone have a fig pie they could send me.
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
Date: Mon, 10 Mar 1997 11:23:13 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Thanks and another request
Thanks for all the menu suggestions. I think I will do menu planning once a
week according to specials and sales and coupons.
Now, another request - Does anyone have an old-fashioned mincemeat pie
recipe. One with REAL meat - not meatless mincemeat. Thanks!!
Here are a few recipes that I've made and that are WONDERFUL!!!
* Exported from MasterCook II *
AU GRATIN CARROTS
Recipe By : Sherry Johnson (ToH Feb/Mar 96)
Serving Size : 8 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds carrots -- sliced
1/2 cup chopped onion
1/4 cup butter -- divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
4 ounces processed American cheese -- cubed
2 tablespoons chopped fresh parsley
2 cups cornflakes -- crushed
Cook the carrots until crisp-tender; drain and set aside. In a saucepan over
medium heat, saute onion in 3 Tbsp butter until tender. Stir in flour, salt
and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook
for 1 minute or until thickened. Stir in the cheese just until melted. Add
carrots and parsley. Pour into a greased 8-in square baking dish. Melt
remaining butter; add cornflakes. Sprinkle over carrots. Bake, uncovered, at
350 for 20-25 minutes or until bubbly.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
BAKED MASHED POTATOES
Recipe By : Darlis Wilfer (ToH Oct/Nov 95)
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large potatoes (about 2 lbs) -- peeled & quartered
1/4 cup milk
1/2 teaspoon salt
2 tablespoons butter -- melted, divided
1 egg -- beaten
1 cup (8 oz) sour cream
1 cup small-curd cottage cheese
5 green onions -- finely chopped
1/2 cup crushed butter-flavored crackers
Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt and
1 Tbsp butter; beat until light and fluffy. Fold in egg, sour cream, cottage
cheese and onions. Place in a greased 1 1/2-qt baking dish. Combine the
cracker crumbs and remaining butter; sprinkle over potato mixture. Bake,
uncovered, at 350 for 20-30 mintues or until crumbs are lightly browned.
- - - - - - - - - - - - - - - - - -
NOTES : This dish can be made ahead and refrigerated. Sprinkle crumbs on top
just before baking.
* Exported from MasterCook II *
CARROT PILAF
Recipe By : Grace Yaskovic (ToH Apr/May 95)
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup shredded carrots
1/2 cup chopped onion
1 tablespoon butter
1 cup uncooked long grain rice
1 can (14 1/2 oz) chicken broth
1 teaspoon lemon pepper
In a saucepan, saute carrots and onion in butter until tender. Add rice and
stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat;
cover and simmer 20 minutes or until rice is tender.
- - - - - - - - - - - - - - - - - -
NOTES : 137 calories; 36 mg sodium; 0 cholesterol; 28 gm carbohydrate; 3 gm
protein; 1 gm fat
(6% CFF)
* Exported from MasterCook II *
COUNTRY GREEN BEANS (also COR II)
Recipe By : Linda Gaido
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh green beans -- trimmed
1/4 cup chopped fully cooked ham
1/4 cup butter
1/4 cup water
1 garlic clove -- minced
1/2 teaspoon salt
1/4 teaspoon pepper
In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes
or until beans are tender.
YIELD: 4 servings
- - - - - - - - - - - - - - - - - -
NOTES : You can also add 1/4 cup chopped onion, but I think it tastes fine
without it.
* Exported from MasterCook II *
CREAMED PEAS AND POTATOES ( also COR II)
Recipe By : Linda Nilsen
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium red potatoes -- cubed
1 package (10 oz) frozen peas
1 teaspoon sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
2 tablespoons minced fresh dill
Place potatoes in a saucepan; cover with water and cook until tender. Cook
peas according to package directions, adding the sugar. Meanwhile, melt
butter in a saucepan; add flour, salt and pepper to form a paste. Gradually
stir in milk. Bring to a boil; boil for 1 minute. Add dill; cook until
thickened and bubbly. Drain potatoes and peas; place in a serving bowl. Pour
sauce over and stir to coat. Serve immediately.
YIELD: 6-8 servings
- - - - - - - - - - - - - - - - - -
NOTES : I used a 16 oz package of early June peas.
THANKS AGAIN!!
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
Date: Mon, 10 Mar 1997 11:45:15 EST
From: Teasel <teasel@JUNO.COM>
Subject: FRENCH ONION SOUP FROM LA BONNE SOUPE
This recipe is from the new _La Bonne Soupe Cookbook_, by
Doris Tobias and Jean-Paul Picot. Although I have not yet
had a chance to try making it, I have eaten it many times at
La Bonne Soupe (a delightful little restaurant near Rockefeller
Center in NYC), and can highly recommend it.
As stated below, at the restaurant, this is featured as a
meal in itself, comprised of the soup, French bread, a tossed
salad (La Bonne Soupe serves theirs with the house dressing
of honey-mustard), wine or coffee, and chocolate mousse.
Delicious.
3 tablespoons unsalted butter
1 1/2 pounds (4 large) Bermuda onions, spanish onions, or
sweet onions of your choice, thinly sliced
1 teaspoon sugar
1 cup dry white wine
2 quarts beef broth (see note below for using canned)
2 ribs celery with leaves, each rib cut in half
Salt to taste (remember that the broth may be salty, and that
you will be topping the bowls with cheese ... I, myself,
would just omit this, but YMMV)
Black pepper to taste
1/4 cup dry fino sherry
4 - 6 slices French bread, each cut 1/4-inch thick and
lightly toasted
1/4 - 1/3 cup coarsely grated Emmenthal, Gruyere, or other
Swiss-type cheese
. Cook onions and sugar in butter over low flame until
onions are lightly caramelized (about 20 - 30 minutes).
(I would use a Dutch oven for this, so I wouldn't have to
dirty another pot later.)
. Add wine; cook over medium heat until wine is reduced to
half (about 5 minutes).
. Add broth, celery, salt, and pepper. Bring to a boil over
high heat.
. Reduce heat to low, partially cover, and simmer about 40
minutes.
. Remove celery; discard it.
. Add sherry; simmer 5 minutes longer.
. Preheat oven to 375 degrees F.
. Ladle soup into individual oven-proof soup bowls.
. Top each soup-filled bowl with one slice of bread and
sprinkle with 1 tablespoon of the cheese.
. Put bowls on cookie sheet and put sheet of soup bowls in
oven. Heat until cheese melts and bubbles (about 5 - 6
minutes).
Yield: 4 - 6 servings
-----------------------------------------------------------
HOW TO ZIP UP 2 QUARTS CANNED BROTH
-----------------------------------------------------------
(This can be made ahead and either refrigerated for up to 3
days, or frozen for up to 4 months.)
4 (14-ounce) cans low-sodium chicken or beef broth
1 large onions, peeled and thinly sliced
2 shallots, finely chopped
1 large carrot, peeled and cut into thin rounds
8 sprigs flat-leaf parsley
3/4 cup dry white wine
Pinch of dried thyme
Freshly ground pepper to taste
. Put all ingredients into a 2 1/2 quart pot and bring to a
boil.
. Reduce flame to medium and partially cover. Cook for 15 -
20 minutes.
. Remove from heat, and pour liquid through strainer. Cool.
. Discard vegetables, and pour broth into containers.
------------------------------
Date: Mon, 10 Mar 1997 11:11:53 -0600
From: Rochelle Krueger <KRUEGERR@PLATTE.UNK.EDU>
Subject: beef brisket
Hi,
It's me again, folks...the one with the questions. Some time ago, I received a
recipe for brisket. I bought one this weekend and when I looked at the recipe
it just said how to season it and not how to cook it.
You all need to hold my hand through this because I'm not a very seasoned cook.
It takes me some time. I know it depends on how big the piece of meat is, but
is there a general rule for what temperature to cook roast, brisket, etc. and
how long? I don't have a clue. Any help is very appreciated!!
TIA,
Rochelle Krueger
kruegerr@platte.unk.edu
------------------------------
Date: Mon, 10 Mar 1997 12:46:33 -0500
From: Lynne Fraser <Lynne_Fraser@BROWN.EDU>
Subject: Sour Cream Chicken Enchiladas
Sorry that this is not a formal recipe, but this is how my sister makes her
chicken enchiladas, and they are great.
Basically, you need:
Cooked chicken meat, cut in small chunks or shredded
Lots of shredded Monteray Jack cheese or colby jack
Chopped green chilies, one or more small cans
Chopped jalapenos (optional)
Flour tortillas
Sour cream sauce (flour, butter, chicken broth, sour cream)
Make the sauce by making a roux (melt 4 tablespoons of butter, add 4
tablespoons of flour and mix well over medium heat). Then add one 14 oz.
(approx.) can of chicken broth and stir constantly till thickened. Take
off heat, cool off some, then add a cup (or more) of sour cream.
Pour part of the sauce into bottom of baking dish. Fill tortillas with
chicken, cheese (reserving about one cup) and chilies. Line up in pan.
Pour remaining sauce over all and top with remaining cheese. Bake at 350
for 30 minutes or so until heated through and bubbly.
You can make as many as you want. The amount of sauce I've indicated is
probably enough for about ten tortillas.
Lynne
******************************************
Lynne Fraser
Associate Director, Brown Annual Fund
Brown University, Box 1976, Providence, RI 02912
Phone: (401) 863-1633 Fax: (401) 863-3866
******************************************
------------------------------
Date: Mon, 10 Mar 1997 12:48:42 -0500
From: "Charles A. Barker" <cbarker@RAMLINK.NET>
Subject: REQUEST-HELP: Olive Oil
I notice all the chefs on the TV cooking shows use olive oil instead of
vegetable oils: corn, canola, etc.
When I look at olive oils in the store I am total confused. There are
several different types as well as Spanish and Italian oils. Could someone
please describe the difference of the different types of oil and the
advantage of using olive oil over vegetable oils? TIA
Charles A. Barker
cbarker@ramlink.net
****************************************************************************
Home page http://ram.ramlink.net/~cbarker
Elliott Co., KY GenWeb page http://ram.ramlink.net/~cbarker/elliott.htm
Morgan Co., KY GenWeb page http://ram.ramlink.net/~cbarker/morgan.htm
****************************************************************************
------------------------------
Date: Mon, 10 Mar 1997 13:15:41 -0500
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
Subject: ENCHILADA SAUCE AND PUFF PASTRY
To Brian and Jeannine (and the rest of you!):
First comes the homemade enchilada sauce recipe - not very exotic, but easy
and delicious. I suppose you could up the heat with either chopped jalapenos
or crushed red pepper flakes. Also, the Old El Paso stuff that comes in a can
is pretty good - better than the packet stuff.
Then the Spicy Cheddar Palmiers - delicious, easy, you can freeze them and
have them waiting around for you when you need a treat, and if you make them
for cocktail snacks, you won't get out of the kitchen with a full tray because
guests will eat them as they come out of the oven.
Enjoy!
Kelly
Cleveland, OH
{ Exported from MasterCook Mac }
Enchilada Sauce
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Sauces Southwestern
Amount Measure Ingredient Preparation Method
28 ounces tomato puree
1/2 cup heavy cream
1/3 cup cilantro finely chopped
1 large garlic clove minced
1/4 teaspoon salt
Combine all ingredients and simmer. Spoon over enchiladas and bake as usual.
-----
Per serving: 96 Calories; 6g Fat (49% calories from fat); 2g Protein; 11g
Carbohydrate; 20mg Cholesterol; 95mg Sodium
###
{ Exported from MasterCook Mac }
Spicy Cheddar Palmiers
Recipe By: Gourmet/January 1996
Serving Size: 48
Preparation Time: 0:00
Categories: Appetizers Southwestern
Amount Measure Ingredient Preparation Method
1 1/2 tablespoons chili powder
1 1/2 tablespoons light brown sugar
3/4 teaspoon cayenne
3/4 teaspoon salt
1/2 cup packed fresh parsley leaves chopped
2 puff pastry sheets thawed
1 1/2 cups sharp cheddar cheese, about 6 ounces shredded
In a small bowl stir together chili powder, brown sugar, cayenne and salt. On
a work surface sprinkled with 2 tablespoons parsley roll out one sheet puff
pastry into a 12-inch square. Sprinkle square evenly with half of spice
mixture and 3/4 cup Cheddar, pressing cheese gently onto pastry. Roll up 1
edge to middle of pastry sheet and roll up parallel edge in same manner so
that the 2 rolls are touching. Repeat procedure with remaining parsley, pastry
sheet, spice mixture and Cheddar. Wrap pastry rolls in plastic wrap and chill
30 minutes. (Pastry rolls amy be made 2 weeks ahead and frozen, wrapped well
in plastic wrap. Thaw pastry rolls in refrigerator 2 hours before proceeding.)
Preheat oven to 375#161#F.
Cut pastry rolls with a sharp knife crosswise into slices just under 1/2 inch
thick and arrange 1 inch apart on large baking sheets. Bake palmiers in
batches in middle of oven 20 minutes, or until golden brown, and transfer with
a metal spatula to racks to cool.
COMMENTS: These are really easy, really impressive and really tasty.
-----
Nutr. Links: 0 0 0 0 2682 4638 4908
Per serving: 27 Calories; 2g Fat (64% calories from fat); 1g Protein; 1g
Carbohydrate; 4mg Cholesterol; 63mg Sodium
###
------------------------------
Date: Mon, 10 Mar 1997 13:19:02 EST
From: Patricia A Burns <pburns1@JUNO.COM>
Subject: Another Pork Chop Recipe
This is my first donation; hope you enjoy this recipe as much as my
family does.
Pork Chops That Make You Crazy
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
3/4 teaspoon white pepper
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
2 tablepoons vegetable oil
8 4-1/2 ounce pork chops (I use the thin cut)
1/4 cup all-purpose flour
In small bowl mix ingredients through cayenne pepper. Sprinkle 1/4
teaspoon of mixture, or more to taste, on each side of chops, rubbing it
in to distribute it evenly.
In large heavy skillet, heat 1 tablespoon of the oil over high heat about
3 minutes.
Meanwhile, dredge half of the chops in flour, shake off excess flour and
slide each chop into oil, making sure bottom of each chop is well coated
with oil. Cook 2 1/2 minutes, then turn chops and reduce heat to medium.
Cook about 3 minutes and turn again. Cook 1 minute longer then turn
once more. Cook 1 more minute, then remove chops to serving plate and
keep warm. Discard oil remaining in pan and wipe out skillet. Add
remaining tablespoon of oil and flour and cook remaining chops as above.
Serve immediately to 4.
This recipe came from the Chicago Tribune several years ago.
Pat
------------------------------
Date: Mon, 10 Mar 1997 13:28:59 -0500
From: Barbara Perez <barbfp@GSAIX2.CC.GASOU.EDU>
Subject: Popeyes Biscuits
Hi all!
I just finished eating lunch, and was reminded of a recipe I always wanted.
Does anyone out there have a copycat recipe for Popeye's Chicken Biscuits?
They are wonderful. Any help would be appreciated.
Thanks,
Barb
------------------------------
Date: Mon, 10 Mar 1997 13:37:17 -0500
From: "Butts, Diane" <dbutts@USIA.GOV>
Subject: Recipe I Tried: Coco-chips
Thanks to the person who posted the Coco-chips recipe. I tried it last
night and it is wonderful. The mixture of coconut and chocolate chips
with the graham cracker crumbs and sweetened condensed milk was a hit!!!
I added some butterscotch chips because I didn't have enough chocolate
chips on hand. Thanks very much!
+++++++++++++++++++
Diane Butts
phone: 202.401.8430
fax: 202.401.8420
pager: 202.541.2395
e-mail: dbutts@usia.gov
"Never assume the obvious is true."
++++++++++++++++++++
------------------------------
Date: Mon, 10 Mar 1997 13:44:05 -0500
From: Devon Rae Abrey <dabrey@NETCOM.CA>
Subject: Crockpot Recipes
Hi Everyone:
I know that many recipes for the crockpot have been posted but, because
I didn't have one, I didn't keep any of them. I just got a crockpot
for my birthday and now I need them! Thanks.
Devon
------------------------------
Date: Tue, 11 Mar 1997 01:43:33 -0500
From: Peter Viola <Peter_Viola@CCMAIL.VA.GRCI.COM>
Subject: Tarte aux Mangues et Poires - Mango & Pear pie
=================================================
Tarte aux Mangues et Poires - Pears and mango pie
====================================================
Preparation: 30 Minutes
Cooking: 30 Minutes
Serving: 6 People
Style: Dessert
Ingredients:
3 medium pears
1 large mango
For the dough:
2 cups flour
1 cup softened butter
1 egg
2 or 3 tablespoons of water
For the cream:
1/4 cup table cream
1/2 cup plain yogurt
1/2 cup sugar
3 eggs
Prepare the dough. Pour the flour in a large bowl, add the butter.
Knead with your finger. When the butter and the flour are
incorporated, add the egg and 2 or 3 tablespoons of water. Keep
kneading until you get a smooth and homogeneous dough. Make a ball,
cover it and let rest in a cool place.
Peel the pears, remove the seeds and slice them. Cook them in a sauce
pan with a cup of water on a low heat. Peel the mango, remove the pit
and slice it. Preheat the oven at 350.
Prepare the cream. In a bowl mix the cream, the yogurt, the sugar and
the eggs. Whisk everything together.
On a floured counter top or cutting board, roll the dough into a
circle a little bigger than you pie pan. (Plan to have enough dough to
cover the edges). Once the dough fits in the pan, make some hole in it
with a fork. Cook it for ten minutes.
Remove the pie crust from the oven and spread around the pears and the
mango pieces. Pour the cream on top. Bake for 20 minutes at 400.
Cool it down then serve.
La Cuisine de VÈronique
www.erols.com/violares/cuisine
Talk to Us: 76743.1435@compuserve.com
============================
Spring Newsletter -It's Free
============================
Article: The CrÍpe Festival
CrÍpe Recipe
CrÍpe Sauce
Brioche TressÈe -Twisted sweet bread
Crumble aux Myrtilles - bluebery tart
Mailed March 15th, 1997, hopefully
------------------------------
Date: Mon, 10 Mar 1997 14:19:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: REQUEST-HELP: Olive Oil
>From: Charles A. Barker
>To: eat-l
>Subject: REQUEST-HELP: Olive Oil
>Date: Monday, March 10, 1997 12:48PM
>
>I notice all the chefs on the TV cooking shows use olive oil instead of
>vegetable oils: corn, canola, etc.
>
>When I look at olive oils in the store I am total confused. There are
>several different types as well as Spanish and Italian oils. Could someone
>please describe the difference of the different types of oil and the
>advantage of using olive oil over vegetable oils? TIA
Please forgive any technical mistakes I may make. This is what
I remember from a Food Science course taken in my last year
of college (almost 5 years ago).
Olive Oil vs. other oils - health
The main advantage of olive oil is that it is comprised almost
entirely of mono-unsaturated fats. Mono-unsaturated fats have
been shown to be the most beneficial fats in terms of cardio-vascular
health.
Mono-unsaturated vs poly-unsaturated
Many oils bill themselves as heart-healthy based on the fact
that they are comprised of mostly poly-unsaturated fats. The
benefits of eating a diet high in polyunsaturated fats have
never been studied longitudinally, so scientists are stilll
not sure whether poly is better than, as good as, or worse than
mono. They're almost guaranteed to be better for you than
saturated. The effects of a diet high in poly-unsaturated fats
remain to be seen (the claim that mono-unsaturated
is heart-healthy is based on longitudinal studies of heart-disease
in mediterranean regions where olive oil is the main source of
fat in the diet).
olive oil vs other oils - flavor
The rest of this is from my own personal experience:
Different olive oils have different flavors. I have found Greek
olive oil to be much fruitier than Spanish and Italian olive oils.
This has to do with teh type of olives used to make the oil. As
far as I understand, the different between virgin, extra-virgin
and plain-old olive oil is which pressing the oil is from.
(I welcome help from anyone out there who can tell me
how accurate the following is)
Extra-virgin comes from the very first pressing, virgin from a
certain number of subsequent pressings, and plain old
olive oil somes from pressings after that.
I have tasted a noticeable difference in clarity of flavor between
virgin and "regular" but I personally cannot tell the difference
between virgin and extra-virgin.
As for olive oil vs other vegetable oils in flavor, each oil has
its own flavor.. some nutty, some fruity, and in the case of
Wesson, supposedly no flavor at all. I choose which oil
I am using based on the purpose to which I put it. I use
virgin olive oil for most sauteing, sesame or walnut for most
of my stir-fries, plain old vegetable or corn oil for baking and
other places where the flavor of the oil isn't noticeable.
I use corn oil for french fries, because this is what my mom used,
and taht's what I expect french fries to taste like.
You should choose your oils based on what falvor you want to impart,
and any health issues you may be addressing. The new FDA label
will show you saturated fat vs other (i.e. mono and ply-unsaturates)
fat, but doesn't give you the breakdown of poly vs mono.
Well, now that I've put in my 2 cents (ok, it was more like $2),
I'll wait to see what other wisdom we get from our fellow listservers.
Tania
------------------------------
Date: Mon, 10 Mar 1997 14:33:22 -0500
From: dave <rolland@MICROTEC.NET>
Subject: Nan bread
Does anybody have a recipe for Nan bread?
Thanks, David
------------------------------
Date: Mon, 10 Mar 1997 14:29:57 -0600
From: Jennifer A Cook <Jennifer.A.Cook@MCI.COM>
Subject: Re: beef brisket
KRUEGERR@platte.unk.edu wrote:
>
> Hi,
>
> It's me again, folks...the one with the questions. Some time ago, I received a
> recipe for brisket. I bought one this weekend and when I looked at the recipe
> it just said how to season it and not how to cook it.
>
> You all need to hold my hand through this because I'm not a very seasoned cook.
> It takes me some time. I know it depends on how big the piece of meat is, but
> is there a general rule for what temperature to cook roast, brisket, etc. and
> how long? I don't have a clue. Any help is very appreciated!!
>
> TIA,
>
> Rochelle Krueger
> kruegerr@platte.unk.edu
Rochelle,
My favorite thing of all to cook is a brisket because of 2 reasons....
The ease
and the rave reviews I always get!!
Take the brisket, trimmed of most all the fat layers...
Place it into a roasting pan of some kind that gives approx 1" space
around the sides of the meat, at least.
Place no seasoning of any kind, unless you feel like experimenting..
Cover with a lid. If the roasting pan you use has no lid, aluminum foil
will work perfectly.
Place into a 250-275 degree, depending on your oven temperature. Can go
as high as 300 degrees, but that defeats the slow, low temperature
cooking atmosphere the brisket needs to become fork tender when it is
time to eat.
Begin cooking at least 6 hours ahead of your planned serving time.
It should be done in 6-7 hours. Maybe even 5 hours. Depends on the size
of meat you are cooking and the consistency of your oven temperature.
Check it every couple of hours.... when it pulls apart with little
effort using a table fork, it is ready.
Drain the drippings, and separate off the fat.... You can make the most
delicious gravy using a simple flour/water thickening...
This is my own recipe and I have been doing it for 25 years, without one
single failure or complaint..
Hope you enjoy!!!!!
Jennifer
j.niffur@mci.com
------------------------------
Date: Mon, 10 Mar 1997 17:24:23 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Help!
Ok, guys....my hubby has made a specific dinner request this
week. So on Wednesday night, I'm going to fix (gag, hack,
cough, sputter, yuk, nasty, awful...) liver and onions. (Gross,
phew, barf.) You can probably deduce that I equate liver and
onions with less than garbage. But since he seldom makes a
specific request, I'll clothes-pin my nose and try.
I've never made it.
He wants it like his Mom used to make. I have purchased calves
liver (gross, nasty, awful-looking globs). I know that I need
to pound it with the meat tenderizer (I'll probably vent
frustration on it at this point...)
But tell me how to fry it. No sauces, no anything. Just plain
fried (hurl) liver with onions.
Talk me through this before I CHANGE MY MIND!!!!!!!!!!
Hugs to all (I think...)
Sharon Frye
------------------------------
Date: Mon, 10 Mar 1997 17:31:52 -0800
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: TNT: Popeyes Biscuits
Barbara Perez wrote:
>
> Does anyone out there have a copycat recipe for Popeye's Chicken Biscuits?
Barb--
Here's two I have. The first one is by the "copycat lady", and the
other is from a friend in Louisiana, the home of "Popeye's".
I've tried both, but I much prefer the first version.
Enjoy.
* Exported from MasterCook II *
Popeye's Biscuits
Recipe By : Gloria Pitzer
Serving Size : 8 Preparation Time :0:00
Categories : Copycat Quick Breads
Bisquick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Bisquick
2 Tablespoons Sour cream
1/2 Cup Club soda
1 Teaspoon Sugar
Oven 450 F.
Mix ingredients togeter well until smooth. Dip hand into just enough
more Bisquick that you'll knead dough until elastic, like bread dough.
Shape into 4 patties each 1" thick, placing close together in greased
baking pan.
Bake 450 F 18 to 20 minutes or until golden brown and doubled in size.
Cool in pan or rack 10 minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Popeye's Biscuits #2
Recipe By : Waldine Van Geffen
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Quick Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups Pioneer Biscuit Mix
8 Ounces Sour Cream
6 Ounces 7-Up
Cut sour cream in biscuit mix, add 7-up. Roll on floured surface. Cut or
shape with hands. Bake 6 to 8 minutes at 400~.
(wrv)
- - - - - - - - - - - - - - - - - -
--
BillS. :)
Gettin' ready for the "Wearin' o' The Green"
here in West Palm Beach, FL
---Tried to play my shoehorn... all I got was footnotes!
------------------------------
Date: Mon, 10 Mar 1997 17:45:21 -0500
From: Martha Sheppard <marthahs@WORLDNET.ATT.NET>
Subject: Re: Help!
Sharon H. Frye wrote:
>
> Ok, guys....my hubby has made a specific dinner request this
> week. So on Wednesday night, I'm going to fix (gag, hack,
> cough, sputter, yuk, nasty, awful...) liver and onions. (Gross,
> phew, barf.) You can probably deduce that I equate liver and
> onions with less than garbage. But since he seldom makes a
> specific request, I'll clothes-pin my nose and try.
>
> I've never made it.
>
> He wants it like his Mom used to make. I have purchased calves
> liver (gross, nasty, awful-looking globs). I know that I need
> to pound it with the meat tenderizer (I'll probably vent
> frustration on it at this point...)
>
> But tell me how to fry it. No sauces, no anything. Just plain
> fried (hurl) liver with onions.
>
> Talk me through this before I CHANGE MY MIND!!!!!!!!!!
>
> Hugs to all (I think...)
> Sharon Frye
If I can stop laughing, I have a great recipe for you. 2 suggestions:
Ask the D(ear)H(usband) if he will accept chicken livers in place of
beef liver. Use this same recipe with chicken livers. If not, broil a
ground sirloin patty for yourself and eat it with a huge slice of
onion. That'll teach him! Good luck, Martha
* Exported from MasterCook *
POOKIE'S LIVER AND ONIONS
Recipe By : Regional American Classics
Serving Size : 2 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 Lb Beef liver, in one thin cut
Salt
Pepper
Flour for dredging
2 Tb Cooking oil (preferably
peanut -- corn, or sunflower)
2 Tb Butter
2 Green onions, minced
1 Clove garlic, minced
1 1/2 Md Onions, sliced
1 1/2 Ts Flour
1 1/2 C Beef broth
3/4 Ts Recipe Bouquet (seasoning
sauce)
Even if you hate liver and onions, you'll find this tender, soulful
version a revelation. If you like liver and onions, you're about to
see star bursts. This recipe is based on a dish by brilliant chef
Pookie Turner.
1. Season liver with salt and pepper, to taste. Dredge lightly in
flour.
2. Heat lightly oiled heavy skillet over high heat until fragrant,
about 1 minute. Add liver and fry until lightly browned, about 1
minute per side. Remove liver and reserve.
3. Clean skillet and return it to stove over medium heat until dry.
Add butter, and heat until it is melted. Add green onions, garlic,
and onions; fry, stirring, until onion is translucent (about 6
minutes).
4. Sprinkle the 1 1/2 teaspoons flour over mixture and cook briefly,
until the flour turns golden and loses its raw aroma (about 1
minute); do not let flour brown. Stir in broth, Recipe Bouquet, 1/2
teaspoon salt, and 1/2 teaspoon pepper. Turn heat to medium-high and
bring to a boil. Cook, stirring, until liquid thickens slightly,
about 6 minutes. Adjust seasoning, if necessary.
5. Return liver to pan and cook on both sides for 30 seconds each (if
liver is thick, cook for 90 seconds per side.) Remove from heat and
serve immediately with boiled rice.
Serves 2.
From "Regional American Classics", California Culinary Academy,
Chevron Chemical Company, 1987.
Posted by Stephen Ceideberg; November 3 1992.
- - - - - - - - - - - - - - - - - -
--
Martha Sheppard Orlando, FL
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mailto:marthahs@worldnet.att.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 10 Mar 1997 18:04:42 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: Re: Help!
Hey, I like liver.
A while ago I posted a recipe for braised liver from
the New Doubleday Cookbook. I was amazed that it reheated well,
and was very tender.
the secret for both beef heart and liver is to not to let it get cold.
Maybe I'm biased, but I tend to like organ meat. And beef brain can be fixed that no
one will distiguish from turtle meat.
Can I come over?
Martha Sheppard wrote:
>
> Sharon H. Frye wrote:
> >
> > Ok, guys....my hubby has made a specific dinner request this
> > week. So on Wednesday night, I'm going to fix (gag, hack,
> > cough, sputter, yuk, nasty, awful...) liver and onions. (Gross,
> > phew, barf.) You can probably deduce that I equate liver and
> > onions with less than garbage. But since he seldom makes a
> > specific request, I'll clothes-pin my nose and try.
> >
> > I've never made it.
> >
> > He wants it like his Mom used to make. I have purchased calves
> > liver (gross, nasty, awful-looking globs). I know that I need
> > to pound it with the meat tenderizer (I'll probably vent
> > frustration on it at this point...)
> >
> > But tell me how to fry it. No sauces, no anything. Just plain
> > fried (hurl) liver with onions.
> >
> > Talk me through this before I CHANGE MY MIND!!!!!!!!!!
> >
> > Hugs to all (I think...)
> > Sharon Frye
>
> If I can stop laughing, I have a great recipe for you. 2 suggestions:
> Ask the D(ear)H(usband) if he will accept chicken livers in place of
> beef liver. Use this same recipe with chicken livers. If not, broil a
> ground sirloin patty for yourself and eat it with a huge slice of
> onion. That'll teach him! Good luck, Martha
> * Exported from MasterCook *
>
> POOKIE'S LIVER AND ONIONS
>
> Recipe By : Regional American Classics
> Serving Size : 2 Preparation Time :0:00
> Categories : Meats
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 Lb Beef liver, in one thin cut
> Salt
> Pepper
> Flour for dredging
> 2 Tb Cooking oil (preferably
> peanut -- corn, or sunflower)
> 2 Tb Butter
> 2 Green onions, minced
> 1 Clove garlic, minced
> 1 1/2 Md Onions, sliced
> 1 1/2 Ts Flour
> 1 1/2 C Beef broth
> 3/4 Ts Recipe Bouquet (seasoning
> sauce)
>
> Even if you hate liver and onions, you'll find this tender, soulful
> version a revelation. If you like liver and onions, you're about to
> see star bursts. This recipe is based on a dish by brilliant chef
> Pookie Turner.
>
> 1. Season liver with salt and pepper, to taste. Dredge lightly in
> flour.
>
> 2. Heat lightly oiled heavy skillet over high heat until fragrant,
> about 1 minute. Add liver and fry until lightly browned, about 1
> minute per side. Remove liver and reserve.
>
> 3. Clean skillet and return it to stove over medium heat until dry.
> Add butter, and heat until it is melted. Add green onions, garlic,
> and onions; fry, stirring, until onion is translucent (about 6
> minutes).
>
> 4. Sprinkle the 1 1/2 teaspoons flour over mixture and cook briefly,
> until the flour turns golden and loses its raw aroma (about 1
> minute); do not let flour brown. Stir in broth, Recipe Bouquet, 1/2
> teaspoon salt, and 1/2 teaspoon pepper. Turn heat to medium-high and
> bring to a boil. Cook, stirring, until liquid thickens slightly,
> about 6 minutes. Adjust seasoning, if necessary.
>
> 5. Return liver to pan and cook on both sides for 30 seconds each (if
> liver is thick, cook for 90 seconds per side.) Remove from heat and
> serve immediately with boiled rice.
>
> Serves 2.
>
> From "Regional American Classics", California Culinary Academy,
> Chevron Chemical Company, 1987.
>
> Posted by Stephen Ceideberg; November 3 1992.
>
> - - - - - - - - - - - - - - - - - -
> --
> Martha Sheppard Orlando, FL
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> Mailto:marthahs@worldnet.att.net
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Mon, 10 Mar 1997 18:04:06 -0500
From: "D.W." <malachi@EPIX.NET>
Subject: Re: Help!
Sharon H. Frye wrote:
>
> Ok, guys....my hubby has made a specific dinner request this
> week. So on Wednesday night, I'm going to fix (gag, hack,
> cough, sputter, yuk, nasty, awful...) liver and onions. (Gross,
> phew, barf.) You can probably deduce that I equate liver and
> onions with less than garbage. But since he seldom makes a
> specific request, I'll clothes-pin my nose and try.
>
> I've never made it.
>
> He wants it like his Mom used to make. I have purchased calves
> liver (gross, nasty, awful-looking globs). I know that I need
> to pound it with the meat tenderizer (I'll probably vent
> frustration on it at this point...)
>
> But tell me how to fry it. No sauces, no anything. Just plain
> fried (hurl) liver with onions.
>
> Talk me through this before I CHANGE MY MIND!!!!!!!!!!
>
> Hugs to all (I think...)
> Sharon Frye
Your funny :)
------------------------------
Date: Mon, 10 Mar 1997 18:11:44 -0500
From: Janine Vandenberg <jvandenb@KENT.NET>
Subject: Re: Web Site
Sharon...
I just checked out this site. Truly wonderful!!
Thanks
----------
> From: Sharon H. Frye <shfrye@pen.k12.va.us>
> To: EAT-L@LISTSERV.VT.EDU
> Cc: EAT-L@LISTSERV.VT.EDU
> Subject: Web Site
> Date: March 8, 1997 4:47 PM
>
> 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: Mon, 10 Mar 1997 18:23:58 -0500
From: Angele and Jon Freeman <jfreeman@NETUSA1.NET>
Subject: Re: Help!
On 10 Mar 97 at 17:24, Sharon H. Frye wrote:
> Ok, guys....my hubby has made a specific dinner request this
> week. So on Wednesday night, I'm going to fix (gag, hack,
> cough, sputter, yuk, nasty, awful...) liver and onions. (Gross,
> phew, barf.) You can probably deduce that I equate liver and
> onions with less than garbage. But since he seldom makes a
> specific request, I'll clothes-pin my nose and try.
>
> I've never made it.
>
> He wants it like his Mom used to make. I have purchased calves
> liver (gross, nasty, awful-looking globs). I know that I need
> to pound it with the meat tenderizer (I'll probably vent
> frustration on it at this point...)
>
> But tell me how to fry it. No sauces, no anything. Just plain
> fried (hurl) liver with onions.
>
> Talk me through this before I CHANGE MY MIND!!!!!!!!!!
>
> Hugs to all (I think...)
> Sharon Frye
>
>
I read your note to my husband ( who agrees with your feeling on
this). DH said ... call his mother.. and ask her when a good time to
send him over for dinner would be :)
Actually my mother made it this way for years. Didn't do anything but
fry it. and saute some onions. It wasn't until she breaded it and
made a gravy and cooked the onions in the gravy that I loved liver.
However, since dh said if I ever made it for dinner, it would be
grounds for divorce... I never have.
Good luck:)
Angele
jfreeman@netusa1.net
------------------------------
Date: Mon, 10 Mar 1997 18:27:09 -0500
From: Melissa Ray <MRay622@AOL.COM>
Subject: Re: Help! (liver)
My mom made me eat liver before I learned I shouldn't like it. And I love it
(and heart too as some one else had posted) My mom fried her's in a vinagar
gravy and it was quite tender. I never noticed her tenderizing it. It was
tangy and not tough like liver and onions tends to be. Too bad he has to
have like his mom did. I agree with Mary you should have a burger for dinner
Melissa
------------------------------
Date: Mon, 10 Mar 1997 17:39:57 -0400
From: Lisa Feazell <z3lis@TTACS.TTU.EDU>
Subject: Re: Nan bread
dave wrote:
>
> Does anybody have a recipe for Nan bread?
> Thanks, David
*shudder*
I'm sure this is going to be a perfectly lovely bread recipe...but the
name just gives me the willies since my family all calls my
grandfather's girlfriend 'Nan.' Although I think maybe my grandmother
might be willing to make bread out of her.... ;)
--
Lisa Feazell
"What's a Pooh?" "You're sitting on one..." - Winnie the Pooh
------------------------------
Date: Mon, 10 Mar 1997 15:49:10 -0800
From: Emma K Kidd <ekidd@WSUNIX.WSU.EDU>
Subject: Re: REQ Shrimp Salad
Maybe I am being silly but do the artichokes in this need to be cooked
first, if so, then how and do they have to be fresh or can they be canned
from the store? This recipe sounds wonderful so I am dying to try it but
am afraid to until I know what I am doing
emma
*RESISTANCE IS FUTILE*
************************
* Emma K. Kidd *
* ekidd@wsunix.wsu.edu *
* 509-333-6064 *
************************
------------------------------
Date: Mon, 10 Mar 1997 18:50:56 -0500
From: nancee <nancee@NEO.LRUN.COM>
Subject: Re: Help!
Sharon,
I had to laugh at your request, complete with chokes, gags and sputters. I
haven't had liver and onions since I've been married because I know my DH
and the kids wouldn't touch it. However, my mom made it quite often.
There's no real recipe, just saute a bunch o fsliced onions in butter (no
margarine here...how much more cholesterol can you add to an organ meat?
<g>). When they're kinda browned and softened remove them from the pan,
flour your liver ( I know mom didn't pound it to tenderize it, but you need
to vent, so go ahead) and cook it in the onion flavored butter, not to
death, mind you, but till well browned...maybe 15-20 minutes in all?
(someone might want to clarify this cooking time...it's been 20 years). We
always had this with mashed potatoes...put the browned onions on top of
them and dig in!!!
Now chicken livers are another subject entirely...Mom always broiled them
in butter (this was before the advent of cholesterol) with mushrooms.
Rich, but yummy.
Good luck :)
Nancy
------------------------------------
E-mail: nancee <nancee@neo.lrun.com>
Date: 3/10/97
Time: 6:40:48 PM
------------------------------------
------------------------------
Date: Mon, 10 Mar 1997 19:05:46 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Help!
Sharon H. Frye wrote:
>
> Ok, guys....my hubby has made a specific dinner request this
> week. So on Wednesday night, I'm going to fix (gag, hack,
> cough, sputter, yuk, nasty, awful...) liver and onions. (Gross,
> phew, barf.) You can probably deduce that I equate liver and
> onions with less than garbage. But since he seldom makes a
> specific request, I'll clothes-pin my nose and try.
>
> I've never made it.
>
> He wants it like his Mom used to make. I have purchased calves
> liver (gross, nasty, awful-looking globs). I know that I need
> to pound it with the meat tenderizer (I'll probably vent
> frustration on it at this point...)
>
> But tell me how to fry it. No sauces, no anything. Just plain
> fried (hurl) liver with onions.
>
> Talk me through this before I CHANGE MY MIND!!!!!!!!!!
>
> Hugs to all (I think...)
> Sharon Frye
Sharon,
I'm glad Martha was able to help you out, because I (choke, gag)
hate the stuff as much as you do!! Can't stand the look or smell of
it...please pass a clothespin. ;-> You're a better woman than I!!
liz
------------------------------
Date: Mon, 10 Mar 1997 19:09:48 -0500
From: dave <rolland@MICROTEC.NET>
Subject: Re: Nan bread
Lisa Feazell wrote:
>
> dave wrote:
> >
> > Does anybody have a recipe for Nan bread?
> > Thanks, David
>
> *shudder*
>
> I'm sure this is going to be a perfectly lovely bread recipe...but the
> name just gives me the willies since my family all calls my
> grandfather's girlfriend 'Nan.' Although I think maybe my grandmother
> might be willing to make bread out of her.... ;)
>
> --
> Lisa Feazell
> "What's a Pooh?" "You're sitting on one..." - Winnie the Pooh
Maybe I should clarify the term Nan bread a bit. I had it at an Indian
restaurant once. It sort of resembles Pita or a Tortilla but is fluffy
as opposed to being doughy.
David
------------------------------
End of EAT-L Digest - 10 Mar 1997 - Special issue
*************************************************
|
