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Date: Mon, 10 Mar 1997 23:00:01 -0500
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Subject: EAT-L Digest - 10 Mar 1997
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There are 10 messages totalling 486 lines in this issue.
Topics of the day:
1. recipe request
2. Help! (2)
3. more tomato recipes, part 3
4. more tomato recipes, Part 4
5. Roblyn's recipe
6. more tomato recipes, Part 5
7. RCP: Eggy Potatoey
8. Marietta and daughter's recipe
9. Sugar Beans
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Date: Mon, 10 Mar 1997 16:57:46 +0000
From: Kris Milliron <gkmilliron@NT1.DIDO.COM>
Subject: recipe request
I sure would love to have a good and easy? (yes, easy...I like easy)
recipe for Crab Rangoon.
TIA
Kris Milliron in MO (Warm weather at last!!!)
------------------------------
Date: Mon, 10 Mar 1997 19:37:02 -0500
From: "Charles A. Barker" <cbarker@RAMLINK.NET>
Subject: Re: Help!
I have some calf liver in the freezer that I will probably cook this week
(my wife doesn't cook it very often). I salt and pepper to taste, coat with
flour and brown on both sides. I prefer the center of mine a light pink. I
usually fry the onions first until translucent then remove them. I fry the
liver in the same oil, then add the onions back to the skillet when the
liver is almost done.
I cook chicken liver the same except sometimes I add a small can of sliced
mushrooms.
At 05:24 PM 3/10/97 EST, you 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
>
>
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 19:55:23 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: more tomato recipes, part 3
Hi, everyone!
Looks like lots of tomato lovers out there! I intend to try some of
these myself, once the tomato crop rolls into the local markets. I've
been trying to submit requested recipes first, and then I'll go back and
fill in any left from the list I originally posted...so, eventually, they
will all be on the list. So, here goes...fingers, do your work!!
liz:-)
This post includes:
Chicken Cacciatore
Marinated Tomato Slices
Sweet & Sour Pork with Tomatoes
Chicken Cacciatore
**Makes 4 servings**
1/3 cup plus 1 Tablespoon flour
2 1/2 teaspoons salt
1 teaspoon pepper
1 broiler-fryer (about 3 pounds), cut up
3 Tablespoons olive or vegetable oil
1 large onion, sliced
3 cloves garlic, finely chopped
1/2 pound fresh mushrooms, sliced
6 medium-size tomatoes, cored and cut into wedges
1/4 cup dry red wine
1 Tablespoon Italian seasoning
1 can (6 ounces) tomato paste
1 green pepper, sliced
1. Combine the 1/3 cup flour, 1 teaspoon of the salt and 1/2 teaspoon
of the pepper in a plastic bag. Add chicken; shake to coat thoroughly.
2. Heat oil in heavy kettle or Dutch oven. Brown chicken, part at a
time, on all sides; remove and keep warm.
3. Pour off all but 1 tablespoon oil. Add onion, garlic, and mushrooms;
cook 1 minute. Add tomatoes, wine, remaining salt and pepper and Italian
seasoning. Simmer rapidly, stirring often, for 15 minutes.
4. Stir in tomato paste and return chicken to kettle.
5. Simmer over low heat for 1 hour or until chicken is tender.
6. Remove chicken to heated serving platter; keep warm. Blend remaining
1 tablespoon flour with small amount of water in cup; stir into sauce.
Add green pepper; bring to boiling. Cook and stir until sauce is
thickened and bubbly. spoon sauce over chicken.
Note: This dish can be frozen. Reduce cooking time in step 5 to 40
minutes to prevent overcooking in reheating.
-------------------------------------------------------------------------
Marinated Tomato Slices
**Makes 6 servings**
3 Tablespoons olive oil
2 Tablespoons lemon juice
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1 teaspoon sugar
Pinch turmeric
3 tomatoes, sliced
1/4 cup chopped green onion
2 Tablespoons chopped parsley
1. Combine oil, lemon juice, cumin, salt, pepper, sugar and turmeric in
screw-top jar. shake well to blend.
2. Place sliced tomatoes on serving plate. Sprinkle with onion and
parsley. Pour dressing over. Let stand at room temperature 1 hour, then
chill well.
------------------------------------------------------------------------
Sweet and Sour Pork with Tomatoes
**Makes 6 servings**
1/3 cup flour
1 teaspoon salt
1/2 teaspoon baking powder
1/3 cup cold water
1 pound boneless pork, cut into 3/4-inch cubes
1 can (1 pound, 4 ounces) pineapple chunks in pineapple juice
1/3 cup white vinegar
1/3 cup firmly packed light brown sugar
1 Tablespoon cornstarch
1 teaspoon soy sauce
Vegetable oil for frying
1 medium-size green pepper, halved, seeded and cut into 1-inch pieces
2 medium-size tomatoes, cut into wedges
1. Combine flour, salt, and baking powder in a medium-size bowl; add
water, stirring until smooth. Add pork cubes; stir until coated.
2. Drain juice from pineapple into a 2-cup measure; stir in vinegar,
brown sugar, cornstarch and soy sauce.
3. Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 375
degrees. Fry pork cubes until golden brown; remove pork with slotted
spoon to paper toweling to drain. Cut one cube to make sure pork is
done.
4. Carefully pour off all oil from skillet, then return 1 tablespoon.
Add green pepper;saute 2 minutes; remove and reserve.
5. Restir pineapple juice mixture; pour into skillet; cook over medium
heat until slightly thickened and bubbly. Add pork, green pepper,
pineapple cubes and tomatoes to skillet; heat thoroughly. Serve with hot
cooked rice, if you wish.
------------------------------
Date: Mon, 10 Mar 1997 20:10:27 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: more tomato recipes, Part 4
Hello, again, everyone!!
Tania requested the next batch of tomato recipes included here:
Chilled Tomato-Orange soup
Blender Tomato-Beet Soup
Chilled Tomato-Orange soup
**Makes 5 cups**
1 medium-size onion, chopped (1/2 cup)
2 Tablespoons butter or margarine
2 Tablespoons flour
1 can condensed chicken broth
4 medium-size tomatoes, peeled and chopped
OR: 1 can (17 ounces) tomatoes
1 cup water
1 teaspoon salt
1 teaspoon sugar
1 cup orange juice
1/8 teaspoon ground cardamom
1/2 cup dairy sour cream
OR: lightly salted whipped cream
1. Saute onion in butter in large saucepan until soft, about 5 minutes.
Stir in flour. Gradually stir in chicken broth, tomatoes, water, salt,
and sugar.
2. Bring to boiling; lower heat; cover and simmer 15 minutes. Press
through a food mill or sieve. Wipe out pan with paper toweling. Return
soup to pan.
3. Stir in orange juice and cardamom. Chill several hours. Serve with
dollops of sour cream or lightly salted whipped cream.
------------------------------------------------------------------------- Blender Tomato-Beet Soup
**makes about 5 cups**
5 medium-size tomatoes
OR: 1 can (17 ounces) tomatoes
1 can (8 1/2 ounces) sliced beets, undrained
1 cucumber, pared, seeded and cut up
1 Tablespoon chopped green onion
1 small clove garlic
1/4 cup lemon juice
1 teaspoon salt
Dairy sour cream
1. Peel tomatoes; quarter and place in container of electric blender.
Add beets, cucumber, onion, garlic, lemon juice and salt. Whirl until
smooth.
2. Garnish with sour cream.
------------------------------
Date: Mon, 10 Mar 1997 20:35:05 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Roblyn's recipe
Judy, here is Roblyn's recipe for peachy pork. I've also done
it with chunks of boneless, skinless chicken, and it's great
both ways. This is great for a company meal...they'll think you
really "bothered."
Peachy Pork
1 to 1 1/2 pounds boneless pork (I use tenderloin)
1 envelope taco seasoning mix
oil, for browning
1 cup prepared salsa
4 heaping tablespoons peach or apricot preserves
Cube pork and place in a bowl. Add the dry taco seasoning mix,
and toss to coat. Heat oil in skillet, and add cubes. Brown,
then drain off fat.
Add an 8 oz (1 cup) jar salsa, and the peach reserves to the
skillet. Stir to mix well, and lower heat. Simmer gently for 15
minutes. (I put a cover on the pan.)
This is especially good with rice or pasta to "absorb" the
delicious sauce. Leftovers reheat well. The leftovers also make
a great topping for a baked potato---topped with some cheddar,
and nuked until the cheddar melts.
Trust this recipe! It's great.
Hugs, and thanks to Roblyn who posted this recipe a long time
ago. My "cookbook" notes tell me that I tried it for the first
time in June, 1995!
Sharon Frye
------------------------------
Date: Mon, 10 Mar 1997 20:47:57 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: more tomato recipes, Part 5
I'm on a roll....
Included in this post:
Tomato-Carrot Soup
Shrimp Grecian Style
Italian Herbed Tomatoes
Tomato-Carrot Soup
**Makes 7 cups**
1 large onion, chopped (1 cup)
1 pound carrots, pared and sliced (about 2 cups)
2 Tablespoons butter or margarine
1 can (13 3/4 ounces) chicken broth
7 medium-size tomatoes, peeled and chopped
OR: 1 can (28 ounces) tomatoes, undrained
1 teaspoon leaf basil, crumbled
1 cup milk
1 cup light cream
1. Saute onion and carrots in butter in large saucepan until soft, about
5 minutes. Add broth, tomatoes, and basil. Cook, covered, 30 minutes
(20 minutes for canned).
2. Pour half the cooked mixture into container of electric blender.
whirl until smooth; pour into another large saucepan. Repeat with
remaining mixture. Return to pan.
3. Stir in milk and cream. Reheat (do not boil) and serve, or
refrigerate and serve icy-cold.
-------------------------------------------------------------------------
Shrimp Grecian Style
**Makes 6 servings**
1 1/2 pounds medium-size raw shrimp in the shell (about 25)
OR: 1 pound frozen shelled and deveined shrimp, thawed
2 Tablespoons lemon juice
4 small tomatoes
1/4 cup chopped green onions
1 large clove garlic, crushed
2 Tablespoons vegetable oil
1/2 cup dry white wine
1 Tablespoon chopped fresh basil
OR: 1 teaspoon leaf basil, crumbled
2 Tablespoons chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
3 ounces feta cheese, cubed (3/4 cup)
1. Wash and shell shrimp, leaving on tail section; devein. Place in
medium-size bowl, or substitute the defrosted shrimp. Sprinkle with lemon
juice.
2. Peel, seed and chop tomatoes to make 1 1/2 cups. Reserve.
3. Saute onion and garlic in oil in large skillet until soft, about 5
minutes. Stir in tomatoes, wine, basil, 1 tablespoon of the parsley,
salt and pepper. Simmer, uncovered, 15 minutes until mixture thickens
slightly.
4. Stir in shrimp with lemon juice; cook just until shrimp turn pink and
are firm, about 5 minutes. Add cheese. Taste for seasoning and sprinkle
with remaining 1 tablespoon parsley. Serve with rice, if you wish.
------------------------------------------------------------------------
Italian Herbed Tomatoes
**Makes 8 servings**
4 large tomatoes
1 teaspoon salt
1/4 cup sliced green onions
1 clove garlic, minced
1/4 cup olive or vegetable oil
1 1/2 cups fresh bread crumbs (3 slices)
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1 teaspoon grated lemon rind
1. Core tomatoes; cut in half crosswise. Place cut side up in shallow
baking dish just large enough to hold them snugly; sprinkle with 1/2
teaspoon salt.
2. Saute green onion and garlic in olive oil in medium skillet until
soft, about 3 minutes; remove from heat. Add bread crumbs, cheese,
remaining salt, pepper, Italian seasoning and lemon rind; toss lightly
with fork. Top each tomato with about 2 tablespoons of the crumb
mixture.
3. Bake in a moderate oven (350 degrees) for 25 minutes, or until
tomatoes are soft, but do not fall apart, and crumb mixture is lightly
browned.
------------------------------
Date: Mon, 10 Mar 1997 20:55:03 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: Re: RCP: Eggy Potatoey
Thanks, Kaye for this recipe, we had it for dinner and enjoyed it with
ham. This would mmake a wonderut brunch dish with crumbled bacon or
sausage,etc,etc.. Its on my keep list warm regards, Pat Perreault
------------------------------
Date: Mon, 10 Mar 1997 21:55:07 -0500
From: Donna Steinhorn <msteinhorn@EXIT109.COM>
Subject: Re: Help!
This is basically how I made my liver, but sometimes I would add a bit of
paprika to the onions when I sauteed it. And sometimes I would add a drop
of vinegar to the pan at the very end for the last minute. (about a teasponn)
Oh...and never pound the liver. If the piece is too thick, you can slice it
in half, but don't tenderize it.
donna
At 06:40 PM 3/10/97, nancee wrote:
>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 22:07:59 -0500
From: Rochelle Charmain Inglis <stracha2@PILOT.MSU.EDU>
Subject: Marietta and daughter's recipe
Hello,
The "Chicken in Foil" recipe was divine. I really enjoyed it and will
definitely try the brownie recipe!
--
Rochelle
"Commit your plans to the Lord and you will succeed!"
Proverbs 16:3
------------------------------
Date: Mon, 10 Mar 1997 22:34:37 -0500
From: Les Spencer <Uduido@AOL.COM>
Subject: Sugar Beans
Pam, a seemingly wonderful lady from S. Africa, responded to my request for
UNUSUAL recipes by sending me some delightful recipes for caterpillars and
alligator also included a tasty sounding recipe using SUGAR BEANS. She
describes them as "small dark colored beans with spots". Would anyone know
what other names this bean would have or even a scientific one so I could
locate it? I live in the USA.
I would also like any recipes for ostrich eggs. Thanks in advance.
Les (Uduidoo@aol.com)
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End of EAT-L Digest - 10 Mar 1997
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