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Date: Tue, 11 Mar 1997 23:00:03 -0500
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Subject: EAT-L Digest - 11 Mar 1997
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 13 messages totalling 641 lines in this issue.
Topics of the day:
1. I Love You Guys!
2. recipe: regal carrot cake (2)
3. ? for foodtv watchers (3)
4. Healthy Vegetable Soup
5. more tomato recipes, Part 4
6. Recipe Repost: Chicken Wings in Coke
7. Tomato boat recipe request
8. Recipe: Makhani Dal
9. more tomato recipes, part 6 (long)
10. Tomato recipes
----------------------------------------------------------------------
Date: Tue, 11 Mar 1997 18:23:34 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: I Love You Guys!
Sharon,
I am absolutely drooling. Your note almost made me want to run out and buy
some liver. Jean
------------------------------
Date: Tue, 11 Mar 1997 18:21:31 -0600
From: Donna Partigianoni <donna@LEESVILLE.COM>
Subject: recipe: regal carrot cake
REGAL CARROT CAKE
2 cups sugar
3 1/3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp nutmeg
2 tsp cinnamon
4 eggs, beaten
1 1/2 cup vegetable oil
2 tsp vanilla
2 cups finely grated raw carrots
1 cup chopped pecans
in large mixing bowl, combine sugar, flour, baking powder, baking soda,
salt, nutmeg and cinnamon. make a well in center. combine eggs, oil and
vanilla; pour into the well. beat with a large wooden spoon until batter is
smooth. fold in grated carrots and pecans. turn into a well-greased and
floured 10 inch tube pan. bake in 325 oven for 1 hour and 20 minutes or
until top springs back when lightly pressed with fingertips. cool cake on
rack for 1 hour. remove cake from pan and frost with orange cream cheese
frosting.
this recipe came from a lady that goes to my church and always brought it to
our pot luck dinners. always came home with an empty pan.
Donna Partigianoni
Leesville, LA
email: donna@leesville.com
http://www.leesville.com
------------------------------
Date: Tue, 11 Mar 1997 18:49:52 -0600
From: Austen <austenv@SLS.LIB.IL.US>
Subject: ? for foodtv watchers
Hi-
Does anyone remember watching BAKERS DOZEN with Beth Setrakian, and in
one day she made lemon bars, date nut bars and fudge brownies?
I made them all and they were great and I could kick myself because I
misplaced the copy I had, and of course I didn't save it on disk. I
would greatly appreciate if anyone might have her recipies? THank you
Verna A,
------------------------------
Date: Tue, 11 Mar 1997 18:59:08 -0500
From: Joan Mathew <cmathew@IADFW.NET>
Subject: Re: ? for foodtv watchers
> Does anyone remember watching BAKERS DOZEN with Beth Setrakian, and
> in one day she made lemon bars, date nut bars and fudge brownies?
>
> I made them all and they were great and I could kick myself because
> I misplaced the copy I had, and of course I didn't save it on disk.
> I would greatly appreciate if anyone might have her recipies? THank
> you Verna A,
Hi Verna,
I'm afraid I don't have those recipes, but you might be able to
search through Food TV's recipe archives and find them. They have a
Web site: http://www.foodtv.com/index.htm
Hope that helps you,
Joan
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet
------------------------------
Date: Tue, 11 Mar 1997 19:28:30 EST
From: Teasel <teasel@JUNO.COM>
Subject: Healthy Vegetable Soup
I have not yet had a chance to try this recipe, but have
tasted it and it was excellent. Since no fat or salt are
added, it is particularly healthy. However, you could use a
little olive oil instead of olive oil PAM, and cook it in a
Dutch oven. (That would also save a pan to clean up.)
Olive oil cooking spray (Olive oil PAM)
1/2 cup diced onion
4 cloves garlic, minced
2 cups thinly-sliced zucchini
1 cup thinly-sliced yellow squash
1 potato, diced into cubes
1 cup thinly-sliced carrot
1 (8-ounce) can Italian-style stewed tomatoes
1 (4-ounce) can tomato sauce
2 Bay leaves
Basil (dried is fine)
Parsley (dried is fine)
Black pepper
1 (8-ounce) can Swanson's vegetable broth
. Liberally spray non-stick frying pan with PAM.
. Saute onion and garlic.
. Add zucchini, squash, potato, and carrots. Saute 10
minutes longer, spraying pan with additional PAM to
prevent sticking.
. Transfer to large saucepan.
. Add tomatoes, spices, and broth.
. Use water to rinse cans, so that you add another cup or so
of liquid. (Don't fill the cans; just add a little water
to loosen the tomato.)
. Cover and cook over medium flame for 20 minutes.
. Remove bay leaves.
. Using a slotted spoon, transfer about 2 cups of vegetables
to bowl to add later.
. Pour remaining vegetables into blender container. Puree
until smooth.
. Add both pureed vegetables and reserved vegetables to
saucepan. Heat.
. Serve hot.
. This soup freezes perfectly ... I usually freeze half for
later use.
VARIATIONS: If desired, add rice, noodles, or small pasta.
------------------------------
Date: Tue, 11 Mar 1997 20:41:33 -0500
From: Angele and Jon Freeman <jfreeman@NETUSA1.NET>
Subject: Re: ? for foodtv watchers
On 11 Mar 97 at 18:49, Austen wrote:
> Hi-
>
> Does anyone remember watching BAKERS DOZEN with Beth Setrakian, and in
> one day she made lemon bars, date nut bars and fudge brownies?
>
> I made them all and they were great and I could kick myself because I
> misplaced the copy I had, and of course I didn't save it on disk. I
> would greatly appreciate if anyone might have her recipies? THank you
> Verna A,
>
>
Here you go :)
Angele
jfreeman@netusa1.net
* Exported from MasterCook *
BROWNIES
Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A09
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 squares unsweetened chocolate
3/4 cup unsalted butter
2 cups sugar
3 eggs
1 teaspoon pure vanilla extract
1 cup unbleached allpurpose flour
1 cup chopped nuts (optional)
Preheat oven to 325 degrees. Melt chocolate and butter together in
microwave on high for 1 to 2 minutes, or on stove top in heavy
saucepan on very low heat. Stir until chocolate is completely melted.
Stir sugar into chocolate until well blended. Mix in eggs and vanilla.
Stir in flour and nuts until well blended. Spread in greased 9x13-inch
glass baking dish. Bake 30 minutes. Do not overbake. Cool in pan. Cut
into squares. Yield: 24 Brownies
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
DATE PECAN BARS
Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A09
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Date Pecan Filling:
3 cups dates -- coarsely chopped
1/4 cup sugar
1 1/2 cups water
1 cup pecans -- finely chopped
Cookie Base:
3/4 cup unsalted butter
1 cup light brown sugar
1 3/4 cups sifted unbleached allpurpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
To prepare filling, mix together dates, sugar and water in saucepan
and cook over low heat, stirring constantly, until thickened (about 10
minutes). Allow to cool. Add pecans. Preheat oven to 400 degrees.
Cream butter and brown sugar. Combine remaining ingredients and stir
into butter mixture until well blended. Press half of the filling into
a 9x13-inch glass baking dish. Spread with cooled filling. Cover with
remaining filling mixture, patting lightly. Bake until lightly browned
(approximately 25 to 30 minutes). Cool and cut into bars. Yield: 24
Date Pecan Bars
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
LEMON BARS
Recipe By : BAKERS' DOZEN (BETH SETRAKIAN) SHOW #BD1A09
Serving Size : 24 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cookie Base:
1 cup unsalted butter -- melted
1/2 cup powdered sugar
2 cups unbleached allpurpose flour
Lemon Filling:
2 cups sugar
4 tablespoons unbleached allpurpose flour
1/2 teaspoon baking powder
4 eggs
6 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon rind
Preheat oven to 350 degrees. Mix together butter, powdered sugar and
flour until well blended. Press mixture into the bottom of a 9x13-inch
glass baking dish. Bake for 20 minutes. Sift together sugar, flour and
baking powder into a mixing bowl. Add eggs, lemon juice and lemon
rind. Beat by hand or with electric mixer until well blended. Pour
mixture over crust and bake for 25 minutes. Allow bars to cool, then
dust with powdered sugar and cut into squares. Yield: 24 Lemon Bars
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Tue, 11 Mar 1997 21:13:23 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: more tomato recipes, Part 4
Tania Hewes wrote:
>
> I hope it's not too cold this weekend, since I want to try these
> recipes asap. Thanks so much for posting them!
> Tania
Hi, Tania!
I bet these will be great in the summertime, too:-)
It's warming up a bit here in Cincinnati, but not warm enough for cold
soups....yet.
Enjoy! liz
------------------------------
Date: Tue, 11 Mar 1997 21:25:35 -0500
From: Morris Hymes <mhymes@DC.INFI.NET>
Subject: Recipe Repost: Chicken Wings in Coke
Here's the repost so many asked me for. I forgot who posted this tasty recipe.
Chicken Wings in Coke
3 1/2 lbs Chicken Wings
10 oz. Coke
1 c Brown sugar
Season salt
1 tbsp soy sauce
Place wings in shallow pan. Sprinkle w/season salt. Mix coke, sugar, and
soy sauce together and pour over wings. Bake at 350 degrees for 45 minutes.
Liquid will become sticky.
Enjoy,
Roblyn Hymes
Mitchellville, MD
------------------------------
Date: Tue, 11 Mar 1997 21:36:12 -0500
From: Rochelle Charmain Inglis <stracha2@PILOT.MSU.EDU>
Subject: Tomato boat recipe request
Hello Everyone,
I posted a request for "tomato boat recipes" a few days ago, haven't heard
anything yet. They are tomatoes stuffed with cheese and something else that I
can't remember. I made them YEARS ago.
How do I post messages so that my name shows up on the "from" part of message?
-- Rochelle
"Commit your plans to the Lord and you will succeed!"
Proverbs 16:3
------------------------------
Date: Wed, 12 Mar 1997 08:13:32 +0530
From: Nancy Gandhi <gandhi@GIASMD01.VSNL.NET.IN>
Subject: Recipe: Makhani Dal
Here's my recipe for makhani dal, which I'd posted earlier. It's very
rich, but my Indian friends love it. You can cut down on the ghee a
little, or use milk instead of cream, but this is the original version.
It's best served with naan, paratha, or pita bread.
Nancy
Makhani Dal
1/2 cup whole black urad (the unhulled version of urad dal)
1/2 cup red kidney beans
1/2 cup ghee (or clarified butter, but it tastes a little different)
1 grated onion
2 tsp. ground ginger
1/2 tsp ground garlic
1/2 cup milk
1/2 cup cream
1 tsp turmeric
1 tsp. red chillie powder
1 tsp. garam masala
2 tsp. cumin powder
2 cardamom pods, slightly crushed
3-4 chopped green chillies
salt to taste
lemon juice
Put urad and beans in water, bring to a boil. Remove from heat, cover and
soak for several hours. Drain and pressure cook in 3 cups water for 20
minutes, or until very soft. Drain and mash well. While dal is cooking,
heat ghee in a thick pan, add grated onion, ginger and garlic, cook till
golden brown. Cool slightly, add milk, cream, turmeric, chillie powder,
garam masala, cumin powder, cardamom pods, green chillies, salt. Mix well.
Add mashed dal, cook all together on medium heat until fragrant. Before
serving, add juice of one lemon.
------------------------------
Date: Tue, 11 Mar 1997 22:10:29 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
Subject: recipe: regal carrot cake
>From: Donna Partigianoni <donna@leesville.com>
>Subject: recipe: regal carrot cake
>Sender: owner-eat-l@LISTSERV.VT.EDU
>
> REGAL CARROT CAKE
(Snip) remove cake from pan and frost with orange cream cheese frosting.
>
>this recipe came from a lady that goes to my church and always brought it to
>our pot luck dinners. always came home with an empty pan.
>Donna Partigianoni
>Leesville, LA
>email: donna@leesville.com
>http://www.leesville.com
>
Hi Donna,
This sounds delicious! A little different from the carrot cake recipe I
have so I'm looking forward to trying it. Any chance of us getting the
recipe for the Orange Cream Cheese Frosting too? I've never had that and
I'd like to make your friend's cake "in entirety". :) Thanks much.
Jo-Ann Falcon
------------------------------
Date: Tue, 11 Mar 1997 22:25:27 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: more tomato recipes, part 6 (long)
Hi, everyone, and especially all you tomato lovers,
As promised, the final installment of tomato recipes....if anyone
missed Parts 1 through 5, and wants a look at them, I can (try) and
send them privately. This post is a loooong one...you are forewarned.
this post contains recipes for:
Marinated Tomato and Bean Salad
Tomato Sauce
Quick Red Clam Sauce
Real Red Chili Sauce
Tomato Marmalade
Marinated Tomato and Bean Salad
**makes 8 servings**
1/2 cup vegetable oil
1 teaspoon grated lemon rind
3 Tablespoons lemon juice
1 clove garlic, crushed
2 teaspoons salt
2 teaspoons Dijon-style mustard
1 can (20 ounces) chickpeas, drained
1 can (20 ounces) red kidney beans, drained
1 package (10 ounces) frozen baby lima beans, thawed
1 cup chopped sweet red pepper
1/2 cup chopped red onion
8 ounces mozzarella cheese, cut into cubes
3 tomatoes, chopped
Greek or black olives
1. Combine oil, lemon rind, lemon juice, garlic, salt and mustard in
screw-top jar. Shake to blend dressing.
2. Combine chickpeas, kidney beans and lima beans with red pepper,
onion, cheese and tomatoes in a large bowl.
3. Pour dressing over; toss to coat well. Cover and chill. Garnish
with olives.
----------------------------------------------------------------------- Tomato Sauce
**Makes 8 cups**
12 medium-size tomatoes
OR: 5 cans (1 pound each) whole tomatoes with liquid
1 1/2 Tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 clove garlic, chopped
1 large green pepper, seeded and chopped
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon dried leaf basil, crumbled
OR: 1 1/2 Tablespoons fresh basil, chopped
1/2 teaspoon dried leaf oregano, crumbled
2 Tablespoons minced fresh parsley
1. Peel tomatoes; core and quarter. Chop coarsely, if you wish.
2. Heat oil in heavy kettle or Dutch oven. Add onion, garlic and
pepper. Cook and stir over medium heat just until vegetables are soft,
but not brown.
3. Add tomatoes, salt, pepper, basil (note: if using fresh basil, add
it when you add the parsley) and oregano to kettle. Cook, stirring
occasionally over low to medium heat about 1 hour or until sauce is
thickened as you like it. Taste for seasoning; adjust as you wish.
Stir in parsley; cool.
4. Fill either boilable bags if you have a bag sealer (you can take
the bag directly from the freezer into a pot of boiling water, and have
hot sauce in no time) OR fill plastic containers with snap-on lids.
Freeze just the amount needed for a meal, so you can use it while
frozen.
Variations:
* Meat Sauce: Brown 1/4 pound ground round or half round and half
chopped sweet Italain sausage in the oil. Remove meat from kettle.
Then add the onions, garlic, green peppers as indicated on recipe and
cook until soft. Return meat to kettle; then follow recipe.
* For Mushroom Sauce: Add 1/4 pound sliced small mushrooms when cooking
onions.
* For "Hot" Sauce: Add 1 long red "hot" pepper, seeded and chopped,
when cooking onions. Wear rubber glovesa when seeding peppers. OR:
Use 1/2 teaspoon or more crushed red pepper.
NOTES: this sauce has multiple uses--spaghetti, parmigiana, meatballs,
lasagna. You can leave it chunky, or sieve it. Every ingredient can
be halved or doubled depending on the amount of tomatoes you have.
-----------------------------------------------------------------------
Quick Red Clam Sauce
**Makes 4 servings**
1 large onion, chopped (1 cup)
4 cloves garlic, minced
1/4 cup olive or vegetable oil
2 cans (8 ounces each) minced clams
6 medium-size tomatoes, peeled and coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon leaf basil, crumbled
1/2 teaspoon leaf oregano, crumbled
2 Tablespoons chopped parsley
Saute onion and garlic in olive oil in a medium-size saucepan until
soft. Drain liquid from clams into saucepan, reserving clams. Add
tomatoes, salt, pepper, basil and oregano; bring to boiling; lower
heat. Simmer, uncovered, 15 minutes, stirring occasionally, until
sauce is thickened as you like it. Mix in clams and parsley and heat 5
minutes longer. Serve over linguini or other pasta.
-----------------------------------------------------------------------
Real Red Chili Sauce
**Makes 5 pints**
18 medium-size tomatoes
3 large onions
3 large sweet red peppers
3/4 cup sugar
1 Tablespoon salt
2 cups vinegar
1 Tablespoon celery seed
1 Tablesppon mustard seed
1/4 cup finely chopped preserved ginger
3 Tablespoons mixed pickling spice
1. Wash five preserving jars in hot soapy water; rinse. Cover with
hot water until ready to fill. Cover two-piece jar lids with very hot
water in a separate pan.
2. Wash and core tomatoes; cut into eighths. Put tomatoes, onions,
and red peppers through coarse blade of food grinder.
3. Combine ground vegetables with sugar and salt in large kettle.
Simmer 30 minutes, stirring frequently.
4. Stir in vinegar, celery seed, mustard seed and ginger. Tie
pickling spices in cheesecloth; push down into vegetables. Cook,
stirring frequently, until thickened, about 40 minutes. Remove
pickling spice bag.
5. Ladle into hot jars; fill to within 1/2-inch of top. Wipe rims;
seal jars.
6. Process 15 minutes in boiling water bath; cool; label. Store in
cool dry place.
-----------------------------------------------------------------------
Tomato Marmalade
**Makes 5 cups**
1 lemon
5 medium-size tomatoes
1 box (1 3/4 ounces) powdered pectin
4 1/2 cups sugar
2 Tablespoons chopped preserved ginger
1. Wash and sterilize 5 half-pint preserving jars in boiling water for
20 minutes. Leave jars in water while preparing tomatoes. Simmer two
piece jar lids 10 minutes in a separate pan.
2. Pare thin strips of rind (yellow only) from lemon; cut into slives.
Simmer in water to cover in small saucepan 15 minutes; drain.
3. With a sharp knife slice off white membrane from lemon; remove
seeds; cut pulp into small pieces.
4. Peel tomatoes; core and cut into eighths (5 cups). Place in
6-quart pan or kettle with lemon rind and pulp. Cover and bring to
boiling. Lower heat; simmer 10 minutes. Measure. If necessary, add
water to make 4 cups. Return to pan. Stir in pectin.
5. Place over high heat; stir until mixture comes to a hard boil.
Stir in sugar and ginger. Bring to a full rolling boil (a boil that
cannot be stirred down). Boil 1 minute. Remove from heat. Skim off
foam with metal spoon. Stir and skim for 7 minutes to prevent fruit
from floating.
6. Ladle marmalade into prepared jars, filling to within 1/4-inch of
tops. Wipe rims and seal jars. As each jar is sealed, invert. Turn
upright after 5 minutes.
7. Let stand 30 minutes. Shake gently; label, then store in cool dry
place. If there is extra, refrigerate in covered container.
------------------------------
Date: Tue, 11 Mar 1997 22:29:07 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Tomato recipes
Rochelle Charmain Inglis wrote:
>
> Elizabeth, thank you for taking the time to post all those recipes. I will be
> trying the tomato eggplant bake tomorrow.
>
> --
> Rochelle
>
> "Commit your plans to the Lord and you will succeed!"
> Proverbs 16:3
Rochelle,
Let me (all of us) know how it turns out!!;-)
I haven't tried any of these recipes, so I'm interested to know how they
are. liz
------------------------------
End of EAT-L Digest - 11 Mar 1997
*********************************
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