X-From_: owner-EAT-L@LISTSERV.VT.EDU Wed Mar 12 16:36:19 1997
Date: Wed, 12 Mar 1997 15:55:05 -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 - 11 Mar 1997 to 12 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 30 messages totalling 1405 lines in this issue.
Topics in this special issue:
1. California Skillet
2. 2 recipes
3. Couscous Recipe Request
4. Stuffed Crust Pizza
5. ? for foodtv watchers
6. peanut butter pie (2)
7. 2 Crockpot Soups
8. Fudges and request
9. duh - forgot the request! (4)
10. My server was down
11. Request: Indian Recipes
12. Recipe: French Doughnut Muffins
13. RECIPE: Rebecca's Corn Spoon Bread (2)
14. Help! (2)
15. Recipe Tried
16. Diabetic Sweet cookbook (2)
17. REQ: Cholent
18. Thanks and another request
19. Thanks! and a recipe
20. Request: ChineseJapanese Recipes & Tips (2)
21. QUESTION: Polenta
22. Recipe Request: Charoses
----------------------------------------------------------------------
Date: Tue, 11 Mar 1997 20:11:42 -0800
From: Martha <onion@TELEPORT.COM>
Subject: California Skillet
Hi all
I made this for dinner tonight...YUM!!! This is definately a keeper. And
for something to fix after work when you don't feel like cooking, this
works wonderfully! Thanks Sharon :o)
I'll repost it in case people missed it the first or second or third
time...<G>
California Skillet (Don't know how it got that name)
1 pound hamburger or ground turkey
1 small onion, chopped
1 tablespoon chili powder
2 cups water
1 can tomato soup, undiluted
1 (12 oz) can corn, undrained
1 tablespoon Worcestershire sauce
1 cup uncooked macaroni (measure dry)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
In a large skillet, brown the meat and onion. Drain off the
fat. Add all the remaining ingredients, except the cheese.
Cover, and simmer 20-30 minutes, or until the macaroni is
tender. Uncover, and sprinkle with cheese. Stir well. Continue
cooking until cheese is melted.
Note: Sliced black olives can be added to this, but my family
doesn't like the olives in it, so I don't include them.
Note Note: I added a can of mushroom pieces to this, which will now become
a standard addition.
------------------------------
Date: Tue, 11 Mar 1997 22:21:39 -0600
From: Rhonda Grout <babydoll@ARTHUR.AVALON.NET>
Subject: 2 recipes
i made theses recipes alot when i lived with my grandparents. My whole
family loves them.
California Vegetables
1 14 or 20 oz. pkg. frozen California vegetables
1 stick margarine
6 slices Velveeta cheese
24 Ritz crackers
Put vegetables in 9 x 9-inch pan. Lay cheese slices on top. Crush
crackers and spread on top of cheese. Melt margarine and pour over the
top. Cover and bake 30 to 40 minutes at 350 degrees.
Zucchini Bread
3 eggs
1 c. oil
2 c. sugar
2 c. grated zucchini
3 c. flour
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1/2 c. chopped walnuts (optional)
Beat eggs. Add oil, sugar, zucchini and vanilla. Mix well. Add dry
ingredients to zucchini mixture. Mix well by hand. Add nuts. Pour into 2
greased loaf pans. Bake at 325 degrees for 1 hour.
------------------------------
Date: Tue, 11 Mar 1997 22:05:52 -0800
From: Julie Sterchi <sterchi@WABASH.NET>
Subject: Re: Couscous Recipe Request
Hi, everyone
Melissa requested couscous recipes a while back--I'm REALLY behind in my
e-mail!! I believe I got these recipes from a Extension Service handout
on Egyptian cooking--it seems that some popular "Egyptian" dishes (at
least according to the handout) come from Greece, etc. Anyway, I made
the first recipe for a group of ladies and it was a big hit. The two
variations sound good, too.
Cherry & Spice Couscous
1 c. apple juice
1/4 c. sliced green onion
1/4 c. dried cherries or raisins (I think I used currants)
1/4 tsp. ground cinnamon
1/3 tsp. salt
2/3 c. quick-cooking couscous
In small saucepan combine juice and seasonings. Bring to a boil; remove
from heat. Stir in couscous. Let stand, covered, 5 minutes. Makes 4
side-dish servings.
The two variations are cooked the same way, using the following
ingredients:
Green Chili Couscous
1 c. chicken broth
1/4 c. sliced green onion
1 4-oz can diced green chili peppers, drained
1/4 tsp. ground turmeric
Dash pepper
2/3 c. quick-cooking couscous
Garden Couscous
1 c. beef broth
1/4 c. shredded carrot
1 2-oz jar pimento, drained
1/4 tsp. oregano, crushed
Dash pepper
2/3 c. quick-cooking couscous
Enjoy!
Julie :)
------------------------------
Date: Tue, 11 Mar 1997 22:22:32 -0800
From: Julie Sterchi <sterchi@WABASH.NET>
Subject: Re: Stuffed Crust Pizza
Hi, again
Janine wanted a vegetarian (I think) pizza in two crusts. My recipe is
not vegetarian, but simply substituting "toppings" (if they can be called
that on the inside!) should do the trick!
Easy Two-Crust Pizza
2 16-oz. frozen bread dough loaves, thawed (or mix your own)
1 1/2 lb. ground meat (sub. lots of fresh veggies here!)
1 med. onion, thinly sliced
2 tblesp. cornmeal
1 c grated Parmesan cheese
1 6-oz can sliced mushrooms, drained
8 oz sliced mozzarella cheese
1 small green pepper, sliced in thin rings
1 15 1/2-oz jar extra thick spaghetti sauce
2 tsp. dried thyme
Milk
Cornmeal
Shape each loaf of dough into a ball; cover and let rise according to
pkg. directions till nearly double. Punch dough down; cover and let rest
10 min. Meanwhile, in large skillet cook meat and onion till meat is
browned; drain well. On floured surface roll 1/2 of dough to a 13"
circle. Grease 12" pizza pan; sprinkle with 2 tblesp. cornmeal. Fit
dough into pan. Sprinkle dough with 1/2 c. Parmesan cheese. top with
meat-onion mixture, mushrooms, cheese slices, and green pepper. Spoon
spaghetti sauce over; sprinkle with thyme and remaining Parmesan cheese.
Roll remaining dough into 13" circle; place over filling. Fold extra
dough under bottom crust, pinch to seal. Cut slits in top crust for
escape of steam. Bake at 400 deg. for 15 min. Brush top crust with
milk; sprinkle with a little cornmeal. Bake 15 min. more or till top is
well browned. Let stand 10-15 min. before cutting into wedges. This is
a VERY hearty meal with a salad!
Boy, does this bring back memories--the first time I made this my
then-boyfriend (now husband) was at my house, as was another young
married couple. I was trying to impress everyone with my cooking
expertise. I read the recipe wrong and used 2 TBLESP of thyme and got it
kind of concentrated in one place. The other young man bit into one
place and blew out a gray-green cloud!! I 'bout died of embarrassment.
Everyone else 'bout died laughing!!
Julie :)
------------------------------
Date: Wed, 12 Mar 1997 06:09:28 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: ? for foodtv watchers
If baker's dozen is a food tv program it's possible her recipes can be
found at http://foodtv.com/
On
Tue, 11 Mar 1997, 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,
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Wed, 12 Mar 1997 07:15:36 -0500
From: Shauncey Lowe <slowe@CSC.SCTBOCES.ORG>
Subject: peanut butter pie
A while ago I was given a pie from a small bakery in an even smaller town.
It was a peanut butter pie BUT it was a curst on the bottom then 1/2" of a
chocolate mixture that was dense, almost like a fudge and then topped
with a couple of inches of a real creamy peanut buttery mixture. This pie
was beyond words. I have begged the lady that owns the bakery for the
recipes and she will not budge.
Anyone out there got anything that seems similar? I would be extremely
greatful. It has become a family favorite.
Shauncey A. Lowe
Broadway Middle School
Elmira, NY 14904
------------------------------
Date: Wed, 12 Mar 1997 07:44:10 -0500
From: Janine Vandenberg <jvandenb@KENT.NET>
Subject: 2 Crockpot Soups
Crock Pot Ham-Bean Soup
1 ham bone (with sm. amt. ham still on)
2 c. Navy beans or mixed beans
8 c. water (3 c. more may be added,
after bone is taken out, then cook
some more)
1 clove garlic, minced (or 1/2 tsp.
garlic powder)
1 tbsp. lemon juice
1 tbsp. honey
1 bay leaf
1 lg. onion, chopped
Salt & pepper, to taste
Wash beans. Put everything in crock pot along with ham bone
(that has small amount of ham still on). Start cooking at high and after
it starts cooking, turn to simmer. I usually remove the bone in the early
morning and add more water. Remove bay leaf before serving.
CROCK POT POTATO SOUP
5-6 potatoes, peeled & diced
1 onion, chopped
1 lg. carrot, sliced
1 lg. stalk celery, sliced
4 chicken bouillon cubes
1 tbsp. parsley flakes
5 c. water
1 tbsp. salt (less if desired)
Pepper
1/4-1/3 c. butter
1 (13 oz.) can evaporated milk
Put all ingredients in except evaporated milk in crock pot. Cook on HIGH
for about 8 hours or until potatoes are tender. Check every couple of
hours. During last hour turn down to LOW add milk. Leave on LOW or turn OFF
until ready to serve. Use skim milk evaporated milk and Mazola oil for low
fat diet.
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: Wed, 12 Mar 1997 07:48:30 -0600
From: Dot McChesney <jrjet@MTCO.COM>
Subject: Fudges and request
A while back someone requested different fudge recipes. I don't have the
pina colada one but I did find these that are a bit different. I am in
the mood for fudge and will probably do some web searching today - if I
find anything else different I will send it on! Dot
Updated links March 5th!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
* Exported from MasterCook Mac *
BOURBON FUDGE
Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Chocolate Alcohol
Fudge
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cup Semi-sweet chocolate chips
1 14 oz Can sweetened condensed
milk
1/4 Cup Maker's Mark
1/2 Teaspoon Orange extract
1 3/4 oz Packa slivered almonds
Combine chocolate chips and milk in large bowl and cover loosely. Cook in microwave for 3 minutes on High. Remove from microwave and stir until smooth. Add bourbon and orange extract; mix well. Grease an 8 inch square pan and sprinkle bottom of pan with
almonds. Pour mixture in pan; let stand until firm or chill in refrigerator.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
* Exported from MasterCook Mac *
COFFEE FUDGE
Recipe By : Martha Sheppard <marthahs@IX.NETCOM.COM>
Serving Size : 1 Preparation Time :0:00
Categories : Bars And Squares
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 C Sugar
3/4 C Milk
2 T Instant coffee
1/2 C Non-dairy liquid
Coffee cream
1 T Light corn syrup
2 T Butter
1 T Vanilla
1 1/2 C (6 oz.) chopped chocolate
Coating or wafers
1/4 C Finely chopped nuts.
A mildly flavored fudge for coffee lovers, topped with chocolate and
nuts. Combine sugar, milk, instant coffee, coffee cream and syrup in
a 3-quart saucepan. Cover and bring to a boil. Uncover and place
thermometer in pan; cook without stirring to 236 degrees F. Remove
from heat; add butter and vanilla without stirring. Cool to lukewarm.
Beat until candy begins to thicken; pour into a buttered 8-inch
square pan. Melt the chocolate coating over hot, not boiling water in
a double boiler. Spread evenly over fudge, sprinkle nuts over
chocolate. Cut into squares before candy becomes firm. Makes about 49
pieces.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 3581 Calories; 29g Fat (7% calories from fat); 7g Protein; 862g Carbohydrate; 86mg Cholesterol; 561mg Sodium
_____
* Exported from MasterCook Mac *
Irish Cream Fudge
Recipe By : Barbara Levey - Irish Cream Rep at MacDill Class IV
Serving Size : 1 Preparation Time :1:00
Categories : Alcohol Fudge
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg Vanilla Flavored Candy Coating -- (28 Oz)
2 tablespoons butter, unsalted -- Optional
1 can EAGLE BRAND Condensed Milk -- (14 oz)
1/4 teaspoon salt
1 1/2 cups chopped walnuts -- Or other nuts
1 1/2 ounces BAILEY'S Irish Cream -- Or other
3 ounces HEATH BITS -- optional
Over medium heat, melt the candy coating, EAGLE BRAND, butter, and salt. Stir until melted and smooth. Stir in the BAILEY'S Irish Cream, and then the nuts and HEATH BITS. Pour into a waxpaper lined 9" X 13" pan (or equiv). Chill until firm. Remov
e to a cutting board; remove waxed paper, and cut into squares.
MICROWAVE DIRECTIONS:
Combine as above. Cook on HIGH 3 minutes; stir. Cook 3 minutes more; stir. Add Irish Cream, and stir until blended, Stir in nuts and HEATH BITS. Prepare as above.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 601 Calories; 54g Fat (83% calories from fat); 12g Protein; 14g Carbohydrate; 61mg Cholesterol; 573mg Sodium
_____
* Exported from MasterCook Mac *
Kahlua Creamy Fudge
Recipe By : KELLY L Sinkey <fnkls1@AURORA.ALASKA.EDU>
Serving Size : 1 Preparation Time :0:00
Categories : Fudge
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups granulated sugar
7 ounces marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 teaspoon salt
2 cups semisweet chocolate chips
1 cup milk chocolate chips
2/3 cup nuts -- chopped
1 teaspoon vanilla
Line 8 in. square baking pan with foil. In 2 qt. saucepan, combine sugar,
marshmallow creme, milk, butter, Kahlua and salt. Bring to rapid boil,
stirring constantly for 5 min. Remove from heat; add all chocolate. Stir
until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate
until firm. To serve, cut in squares. Makes about 2 3/4 lbs.
- - - - - - - - - - - - - - - - - -
Per serving: 6117 Calories; 297g Fat (42% calories from fat); 62g Protein; 880g Carbohydrate; 210mg Cholesterol; 1473mg Sodium
_____
* Exported from MasterCook Mac *
Pineapple-Pecan Fudge
Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:35
Categories : Candies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pecans -- chopped
14 ounces crushed pineapple -- drained
4 cups sugar
1 cup heavy cream
2 tablespoons margarine
2 teaspoons vanilla extract
1. Use a 14-ounce can of crushed pineapple. Invert over a sieve placed in bowl to drain pineapple thoroughly.
2. Chop the pecans coarsely.
3. Combine the drained pineapple, sugar and cream in a heavy saucepan. Stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Cook, stirring occasionally to prevent scorching. Continue until mixture reaches 234 degrees on a candy thermometer (soft ball stage). This will stick a little but DO NOT scrape bottom and sides of pan; brushing down side of pan occasionally will help.
4. Remove from heat and let cool just until cool enough that you can touch pan without being burned. DO NOT stir or disturb mixture in any way while this is cooling.
5. Add the margarine (or butter) and the vanilla extract. Beat vigorously until the candy loses its gloss. Stir in the pecans using as little mixing as possible.
6. Immediately pour into 8 x 8-inch pan that has been greased with margarine. Do not scrape the bottom or sides of pan as you are putting the mixture into dish.
7. Let cool completely, then cut into small pieces for serving.
Yield: About twenty-four 1-1/2 inch squares.
- - - - - - - - - - - - - - - - - -
Per serving: 199 Calories; 6g Fat (27% calories from fat); 0g Protein; 37g Carbohydrate; 14mg Cholesterol; 15mg Sodium
Serving Ideas : Serve this as a Christmas candy or give as gift.
_____
* Exported from MasterCook Mac *
PISTACHIO SWIRL FUDGE
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Chocolate Fudge
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package (3-oz.) cream cheese
1 Can (14-oz.) sweetened condensed
milk -- divided
1/2 Teaspoon Vanilla
3 Package (6-oz. each) semisweet
chocolate pieces
1 Tablespoon Sweet butter or margarine
1/2 Cup Coarsely chopped pistachio
nuts
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low spe
ed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.
Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts
equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. Keeps best if refrigerated. Makes 50.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 0 Calories; 0g Fat (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium
_____
* Exported from MasterCook Mac *
White Chocolate and Cherry Fudge
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 2/3 cups sugar
1 small can Carnation Evaporated Milk -- (2/3 cup)
2 TB butter
9 squares white chocolate -- (1 oz each)
2 cups mini marshmallows
1 cup glace cherries -- halved (do not use
maraschino cherries)
Combine sugar, e. milk and butter in large heavy saucepan. cook and stir over med. heat until mixture boils vigorously. Boil 4 to 5 min, stirring constantly. Reduce heat to low. Add white chocolate; stir until completely melted. Remove from heat. Add marshmallows; stir until marshmallows melt. Stir in cherries. Pour into 8-inch foil-lined square cake pan. Chill until set. Store in refrigerator. Makes about sixty-four 1-inch squares.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 2779 Calories; 110g Fat (33% calories from fat); 10g Protein; 485g Carbohydrate; 61mg Cholesterol; 276mg Sodium
NOTES :
_____
------------------------------
Date: Wed, 12 Mar 1997 07:53:26 -0600
From: Dot & Tim McChesney <jrjet@MTCO.COM>
Subject: duh - forgot the request!
Must be too early in the morning! Either that or I don't know what to do
since my husband got back to work - not used to being by myself again!
Anyway - I have some polish sausage out for dinner tonight and I am looking
for something to do with them. I have been thinking about throwing them on
the grill - with sauteed onions, peppers, and a bit of garlic - but this is
what we always do. Got any other ideas? How about some fantastic side
dish ideas? Thanks for all the help! Dot
Updated links March 5th!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
------------------------------
Date: Wed, 12 Mar 1997 08:02:25 -0600
From: Dot McChesney <jrjet@MTCO.COM>
Subject: peanut butter pie
This sounds like what you are looking for. I have a couple more if anyone
is interested - not quite the same though... Dot
Updated links March 5th!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
* Exported from MasterCook Mac *
Nutter Butter Chocolate-Peanut Butter Pie
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----------CRUST------
14 Nutter Butter peanut butter sandwich cooki
crushed
3 T butter, melted
----------FILLING-------
1/3 c chocolate chips; semi-sweet
4 T Corn syrup, light; divided
4 T Water, divided
1/3 c peanut butter, creamy
1/3 c Sugar; + 2 Tbsp
1/4 c Peanuts; chopped
2 Egg whites
1 t Vanilla
1 c Heavy cream; whipped
Prepare the crust by combining cookies and butter. Press into bottom
and up sides of a 9" pie plate. CHILL UNTIL SET.
Combine the chocolate chips, 1 Tbsp corn syrup and 1 Tbsp water in the
top of a double boiler. Cook over simmering water until the chocolate
melts and the mixture is smooth. Remove from heat and COOL WELL.
Meanwhile combine the peanut butter, 1/3 cup sugar, 3 Tbsp corn syrup,
and 3 Tbsp water in a 2 quart saucepan. Cook over medium heat, stirring
constantly until the sugar is dissolved and the mixture is well blended.
Pour into a bowl and stir in the peanuts; COOL.
Beat the egg whites until foamy, using an electric mixer at high speed.
Gradually add 2 Tbsp sugar, 1 Tbsp at a time, beating well after each
addition. Beat in the vanilla and continue beating until stiff, glossy
peaks form when the beaters are slowly lifted. Fold the egg white
mixture into the whipped cream. Then fold in the peanut butter mixture.
Pour half of the peanut butter mixture into the crust. Drizzle half of
the chocolate mixture over the filling. Top with the remaining filling.
Drizzle the remaining chocolate in parallel lines over the filling.
Pull a knife across the lines at 1 inch intervals. FREEZE UNTIL FIRM.
Wrap securely in aluminum foil. Return to the freezer and CONTINUE
FREEZING 8 HOURS OR OVERNIGHT. Remove from the freezer 10 minutes
before serving.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 549 Calories; 43g Fat (67% calories from fat); 28g Protein; 20g Carbohydrate; 0mg Cholesterol; 517mg Sodium
_____
------------------------------
Date: Wed, 12 Mar 1997 09:01:20 -0500
From: "Charles A. Barker" <cbarker@RAMLINK.NET>
Subject: My server was down
My server was down all day yesterday. I am back on line now. If any one
sent me a message yesterday please resend. 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: Wed, 12 Mar 1997 09:10:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Request: Indian Recipes
All this talk of nan and Makhani Dal has me craving
samosas. I have two Indian cookbooks and neither
has a samosa recipe, believe it or not. (I think I mean
samosas, not pakoras. I like the ones that look
sort of like popovers). Does anyone out
there have a recipe for samosas with potatoes and peas?
My favorite Indian restaurant serves them with this stuffing.
Also, does anyone have a recipe for making tamarind sauce?
TIA,
Tania
------------------------------
Date: Wed, 12 Mar 1997 09:21:43 EST
From: Marietta J Slater <marietta2@JUNO.COM>
Subject: Re: Recipe: French Doughnut Muffins
Thank you, thank you, thank you for dispatching this recipe yesterday. I
made them this morning for my family and the muffins were a huge success.
I was informed by my children that these are the muffins they want for
Saturday morning before they go off to some more 4-H competitions.
Marietta in sunny Kansas
------------------------------
Date: Wed, 12 Mar 1997 09:13:38 EST
From: Wendi J Grezlak <wgrezlak@JUNO.COM>
Subject: RECIPE: Rebecca's Corn Spoon Bread
Here's my first posting. It's super easy and delicious. Perfect for
potluck dinners! Hope you enjoy it.
1 stick butter or margarine
1 (8.5 oz.) box Jiffy corn muffin mix
2 eggs
1 can corn
1 can creamed corn
1 (8 oz.) container sour cream
Preheat oven to 350. Melt the butter or margarine in a 2 qt. casserole
dish. Stir in remaining ingredients until blended. Bake at 350 for 45
minutes.
------------------------------
Date: Tue, 11 Mar 1997 15:25:01 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Subject: Help!
"Sharon H. Frye" wrote about Help! on 10 Mar 97 14:24:23 saying...
"HF> Ok, guys....my hubby has made a specific dinner request this
"HF> week. So on Wednesday night, I'm going to fix (gag, hack,
"HF> cough, sputter, yuk, nasty, awful...) liver and onions. (Gross,
"HF> phew, barf.) You can probably deduce that I equate liver and
"HF> onions with less than garbage. But since he seldom makes a
"HF> specific request, I'll clothes-pin my nose and try.
O.K., O.K., O.K...
Here's a gourmet presentation of Liver and Onions. It's made with a
beautiful wine sauce (hence the name) but is otherwise just plain ol'
Liver n' Onions...
Calves' Liver w/Madeira Sauce No. 2762 Yields 4 Servings
1 1/4 Lb Calves' Liver, Sliced 1 Leaf Fresh Sage, Snipped
Thin 1 Tbls Sweet Butter
1 Tbls Sweet Butter - Coarse Salt
2 Medium Onion, Sliced - Pepper, Ground
1/2 Cup Madeira
Pat the liver dry with paper towels.
Melt the first measure of butter in a heavy skillet.
Quickly brown the liver on both sides.
Transfer to a plate.
Set aside - keep warm.
Add the onions to the skillet.
Cook, stirring frequently, until golden.
Add the Madeira and sage.
Bring to a boil.
Pour any juices which have accumulated in the plate holding the liver into
the
skillet.
Correct the seasonings.
Return the liver to the sauce.
Add the second measure of butter, working it in over medium heat.
Serve immediately.
Joel
------------------------------
Date: Wed, 12 Mar 1997 11:39:45 -0500
From: Yvonne Womack <Penchard@AOL.COM>
Subject: Recipe Tried
Many thanks to Pat Perreault for posting the Salmon Pie recipe. I made it
for dinner tonight and it was wonderful. To lessen the fat grams and
calories, I only used a bottom crust and sprinkled parmesan cheese on top.
My huband and I both had two large pieces.
I will certainly make this again soon!
Penchard
------------------------------
Date: Wed, 12 Mar 1997 11:48:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: duh - forgot the request!
Here's the way I prepared polish sausage last time. I just made it
up as I went along, so please excuse my measurements! :-)
Tania
1 pkg polish sausage, sliced (i used reduced fat, it was yummy)
2 large handfuls sliced carrots
1 small onion, chopped
large handful snow peas or sugar snap peas
small handful chopped red bell pepper
large handful frozen corn niblets
1/2 tsp thyme
salt and pepper to taste
1/4 tsp crushed red pepper
1/4 c rice wine, sherry or diluted rice vinegar
4 T spicy mustard
olive oil
linguine or spaghetti
saute the sausage, onion, crushed red pepper and carrot in
olive oil until onion is translucent. add snow peas, red bell
pepper, thyme and a little bit of the rice wine, cover. Simmer until
snow peas are tender. Meanwhile, stir together the
remaining rice wine and mustard. Add along with the corn
and cook uncovered until most of the liquid is evaporated.
Serve over pasta.
----------
>From: jrjet
>To: Eat-L
>Subject: duh - forgot the request!
>Date: Wednesday, March 12, 1997 7:53AM
>
>Must be too early in the morning! Either that or I don't know what to do
>since my husband got back to work - not used to being by myself again!
>Anyway - I have some polish sausage out for dinner tonight and I am looking
>for something to do with them. I have been thinking about throwing them on
>the grill - with sauteed onions, peppers, and a bit of garlic - but this is
>what we always do. Got any other ideas? How about some fantastic side
>dish ideas? Thanks for all the help! Dot
>
>Updated links March 5th!
>http://www.geocities.com/Heartland/3053
>email: jrjet@mtco.com
>
------------------------------
Date: Wed, 12 Mar 1997 12:29:23 -0500
From: Roberta Bell <rhbell@INDIANA.EDU>
Subject: Diabetic Sweet cookbook
A while back someone was enquiring about sweets for diabetics. There is
a wonderful cookbook that my mother (a diabetic) has. Here is the
publisher information. Sorry I don't have more info, but I don't have a
copy of the book and this was the only information I could find on it.
It's not very expensive and the recipes are wonderful.
Title: Sweet Inspirations
Publisher: Imaginationary Books
a subsidiary of Lynch Art Associates, Inc.
Suite 2258
1420 N.W. Gilman Blvd.
Issaquah, Washington 98027
Cheers,
Roberta
rhbell@indiana.edu
------------------------------
Date: Wed, 12 Mar 1997 19:57:43 +0200
From: Ruth Heiges <heiges@POST.TAU.AC.IL>
Subject: Re: REQ: Cholent
> I would like to try a spicy cholent -- a slow-cooked stew which many
> Jewish peopleeat for Sabbath lunch.
>
> Are there any favorites that you particularly enjoy?
>
> Thanks,
> Claudia Hawai'i
I don't make a spicy one, so went hunting. The following was the spiciest
I could find; from "The World of Jewish Cookery," by Gil Marks.
Amazing as it may sound, possibly every slow-cooking dish made with beans
derived from the practice of Orthodox Jews who, not being allowed to kindle
fires on the sabbath, would leave a real low oven going and let their food
cook overnight. Even the Pilgrims took on this practice prior to sailing to
the New World. The substitutions they later had to make in ingredients
resulted in Boston baked beans.
When the Sephardic/Spanish Jews were expelled from Spain by the Inquisition
in 1492, many made their way across the Straits of Gibraltar to northwestern
Africa. Adjusting ingredients for available products, what we refer to as
cholent and they referred to as _hamin_ became _dafina_ in Morocco. The word
comes from the Arabic, dafina/adafina, meaning "covered." Typical of any
Sephardic stew of this sort is the inclusion of _huevos haminados_--eggs
which have become hardboiled and brown by being included in the stew. The
gravy permeates the porous eggshell, turning the egg brown and imparting an
extraordinary flavor.
Dafina - Moroccan Sabbath Stew
6 to 8 servings
-----------------------------
8 oz. (about 1-1/4 cups) dried chickpeas
3 Tablespoons vegetable oil
2 medium yellow onions, chopped (about 1 cup)
4 whole cloves garlic
1 pound beef or veal marrow bones
3 pounds beef brisket, short ribs, or chuck roast, cut into 4 pieces
12 to 16 medium potatoes (4 to 5 pounds), peeled, *or* 1/2 cup bulgur
5 to 6 pitted dates *or* 3 Tablespoons honey
1 Tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground turmeric *or* 6 saffron threads, crumbled
About 2 teaspoons salt
Ground black pepper to taste
1 recipe kouclas (dumpling, 2 options below)
6 to 8 large eggs, in shell
1. Soak the chickpeas in water overnight. Drain.
2. Heat the oil in a 6- to 8-quart pot over medium eat. Add the onions and
saute' until soft and translucent, 5 to 10 minutes.
3. Add, without mixing, the chickpeas, garlic, bones, meat, potatoes or
bulgur, dates or honey, paprika, cumin, cinnamon, turmeric or saffron, salt,
and pepper. Place the _kouclas_ in the center of the _dafina_ and arrange
the eggs around it. Add enough water to cover.
4. Bring to a boil, cover, reduce the heat to medium-low, and simmer,
occasionally skimming the foam, for 1 hour.
5. Tightly cover the pot, place on a _blech_ (a thin sheet of metal placed
over the stove top) over low heat or in a 225-degree oven, and cook
overnight. Or transfer to a slow crock-type cooker set on low to cook
overnight.
6. _Dafina_ is traditionally separated into different dishes before serving:
the chickpeas and cooking liquid in one bowl, the eggs in a second, the
potatoes in a third, the meat in a fourth, and the dumpling in a fifth.
Kouclas bi Khobz
Moroccan Bread Dumpling
-----------------------
1 cup bread crumbs
1 large yellow onion, chopped (about 3/4 cup)
3 large eggs
1/4 cup chopped fresh parsley
2 Tablespoons all-purpose flour
Salt to taste
Combine all the ingredients. Wrap loosely in a piece of cheesecloth or
aluminum foil and tie securely.
Kouclas bi Ruz
Moroccan Rice Dumpling
----------------------
1 cup rice
4 ounces ground lamb or beef
1/2 cup ground walnuts
1/2 cup chopped fresh parsley
2 large eggs, lightly beaten
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 teaspoon grated nutmeg
About 1/2 teaspoon salt
Ground black pepper to taste
Combine all of the ingredients. Wrap loosely in a piece of cheesecloth and
tie securely.
Ruth
------------------------------
Date: Wed, 12 Mar 1997 12:06:20 -0600
From: Jennifer A Cook <Jennifer.A.Cook@MCI.COM>
Subject: Re: RECIPE: Rebecca's Corn Spoon Bread
Wendi J Grezlak wrote:
>
> Here's my first posting. It's super easy and delicious. Perfect for
> potluck dinners! Hope you enjoy it.
>
> 1 stick butter or margarine
> 1 (8.5 oz.) box Jiffy corn muffin mix
> 2 eggs
> 1 can corn
> 1 can creamed corn
> 1 (8 oz.) container sour cream
>
> Preheat oven to 350. Melt the butter or margarine in a 2 qt. casserole
> dish. Stir in remaining ingredients until blended. Bake at 350 for 45
> minutes.
This is a recipe I have been using for years... but I modify it by
substituting 4 -8 oz (depending on your taste buds for cheese) grated
Cheddar cheese for the sour cream.... YUMMY!
Also, Saute a med chopped onion and bell pepper in that margarine
first. then add the remaining ingredients.
As you wrote, it is perfect for potlucks, and has become a standard for
any traditional holiday meal in my family. My family prefers it over
scalloped corn type casseroles.
Happy eating!!!
j.niffur@mci.com
------------------------------
Date: Wed, 12 Mar 1997 13:07:54 EST
From: Gary M German <garygerman@JUNO.COM>
Subject: Re: Diabetic Sweet cookbook
This is an excellent book. Most people do not even realize that the
desserts from this book are different from the 'real' thing. You'll love
it!
Gary M German
garygerman@juno.com
On Wed, 12 Mar 1997 12:29:23 -0500 (EST) Roberta Bell
<rhbell@indiana.edu> writes:
>A while back someone was enquiring about sweets for diabetics. There
>is
>a wonderful cookbook that my mother (a diabetic) has. Here is the
>publisher information. Sorry I don't have more info, but I don't have
>a
>copy of the book and this was the only information I could find on it.
>It's not very expensive and the recipes are wonderful.
>
>Title: Sweet Inspirations
>Publisher: Imaginationary Books
> a subsidiary of Lynch Art Associates, Inc.
> Suite 2258
> 1420 N.W. Gilman Blvd.
> Issaquah, Washington 98027
>
>Cheers,
>Roberta
>rhbell@indiana.edu
>
------------------------------
Date: Wed, 12 Mar 1997 13:16:30 EST
From: Gary M German <garygerman@JUNO.COM>
Subject: Re: duh - forgot the request!
Here is a favorite soup we have using polish sausage!
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: PIPER SOUP
Categories: Soup
Yield: 4 Servings
1 c Carrots, sliced
1 c Celery, chopped
1 tb Minced onion
1 cn Consumme
1 lg Polish sausage, sliced
1 cn Kidney beans, drained(30 oz)
1 lb Canned tomatoes
Combine all ingredients and simmer several hours
From Steve Piper
MMMMM
Gary M German
garygerman@juno.com
> Wed, 12 Mar 1997 07:53:26 -0600 jrjet@mtco.com (Dot & Tim McChesney)
writes:
>Must be too early in the morning! Either that or I don't know what to
>do
>since my husband got back to work - not used to being by myself again!
>Anyway - I have some polish sausage out for dinner tonight and I am
>looking
>for something to do with them. I have been thinking about throwing
>them on
>the grill - with sauteed onions, peppers, and a bit of garlic - but
>this is
>what we always do. Got any other ideas? How about some fantastic
>side
>dish ideas? Thanks for all the help! Dot
>
>Updated links March 5th!
>http://www.geocities.com/Heartland/3053
>email: jrjet@mtco.com
>
------------------------------
Date: Wed, 12 Mar 1997 13:16:30 EST
From: Gary M German <garygerman@JUNO.COM>
Subject: Re: duh - forgot the request!
Here is a favorite soup we have using polish sausage!
MMMMM----- Recipe via Meal-Master (tm) v8.04
Title: PIPER SOUP
Categories: Soup
Yield: 4 Servings
1 c Carrots, sliced
1 c Celery, chopped
1 tb Minced onion
1 cn Consumme
1 lg Polish sausage, sliced
1 cn Kidney beans, drained(30 oz)
1 lb Canned tomatoes
Combine all ingredients and simmer several hours
From Steve Piper
MMMMM
Gary M German
garygerman@juno.com
On Wed, 12 Mar 1997 07:53:26 -0600 jrjet@mtco.com (Dot & Tim McChesney)
writes:
>Must be too early in the morning! Either that or I don't know what to
>do
>since my husband got back to work - not used to being by myself again!
>Anyway - I have some polish sausage out for dinner tonight and I am
>looking
>for something to do with them. I have been thinking about throwing
>them on
>the grill - with sauteed onions, peppers, and a bit of garlic - but
>this is
>what we always do. Got any other ideas? How about some fantastic
>side
>dish ideas? Thanks for all the help! Dot
>
>Updated links March 5th!
>http://www.geocities.com/Heartland/3053
>email: jrjet@mtco.com
>
------------------------------
Date: Wed, 12 Mar 1997 12:19:59 -0600
From: Sharon <jouet@MINDSPRING.COM>
Subject: Re: Thanks and another request
At 11:23 AM 3/10/97 -0500, Sean Coate wrote:
>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!!
>
Sean,
My father LOVED mincemeat and I had to learn to make it early
on..............Here is the only recipe I have ever used...verbatim. It is
an old one..........Hope you enjoy it!!!!
* Exported from MasterCook II *
MINCEMEAT FOR PIES, MRS. FITZHUGH LEE'S
Recipe By : The Southern Cookbook by Marion Brown, 1953
Serving Size : 1 Preparation Time :0:00
Categories : Desserts - Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds beef
2 pounds currants
2 pounds raisins
1 pound citron -- shredded
2 pounds suet beef -- chopped fine
1 1/4 pounds candied lemon peel
4 pounds apples -- peeled
-- cored and diced
2 pounds Sultana raisins
2 pounds sugar
2 whole nutmeg -- grated
1/4 ounce cloves
1/2 ounce cinnamon
1/4 ounce mace
1 teaspoon salt
2 whole lemons -- juiced
-- rinds grated
2 whole oranges -- juiced
-- rinds grated
Simmer the meat gently until tender and when perfectly cold, chop it fine.
Stone the raisins, shred the citron, pare, core and chop the apples. Chop
the suet fine.
Mix the dry ingredients, then add the juice and rinds of oranges and lemons.
Pack in a stone jar, cover close and keep cool.
This mincemeat will keep all winter
The rule is an old one and said to have come from the Custis family in the
beginning. According to Virginia tradition, the Widow Custis who became
Mrs. Washington, made famous mince pies.
- - - - - - - - - - - - - - - - - -
NOTES : From an old cook book which bears no identifications as to author,
title, or date is this recipe by Mrs. Fitzhugh Lee.
"The wife of Gov. Fitzhugh Lee, of Virginia, is a famous housekeeper, and
this is how she says she makes the mincemeat for her Thanksgiving Pies:"
Best,
Sharon
Some of us..................
The Dreamers..............
Were born to dance...........
Upon the
wind......................
Jouet
------------------------------
Date: Wed, 12 Mar 1997 13:42:21 -0500
From: Cheryl Zinsmeyer <MaeWestern@AOL.COM>
Subject: Thanks! and a recipe
Hey guys,
This list is great! Many thanks to all those who sent me the RL cheese
biscuit recipe! My family thinks you guys are wonderful (and so do I!).
By way of thanks, I'm including a really popular recipe from here in Medina
County, Texas, for Parisa (kind of a steak tartar variation).
Parisa is an Alsatian dish brought over by the Europeans who settled my
adopted part of the world in the 1840's. It's very popular as a cracker
spread (just regular saltines), and no party or gathering around these parts
is complete without dried sausage slices, bastada (sour pork meat pie),
parisa, cheese, crackers and lots of cold frosty beer to wash it all down!
Parisa was an acquired taste for me, but my children, who have grown up on
it, will eat it with a fork minus crackers almost anytime of day (but not
with beer ;-))
Thanks again!
Cheryl
D'HANIS (pronounced "dee-HEN-is") PARISA ("pah-REE-sa")
1 lb. very lean ground beef
1/2 lb. grated American cheese
1/2 lb. very finely chopped onion (less if it's very strong)
4-5 finely chopped serrano chilies (or 2-3 fresh jalapenos)*
salt & fresh ground black pepper to taste
juice of one lime
Mix beef, cheese, onion and peppers. Add salt, pepper and lime juice to
taste; mix again. Keep covered in refrigerator until ready to serve, about
3-4 hours. (The oldtimers around here say that the lime juice "cooks" the
meat. I've never known anyone to get ill from eating parisa -- unless they
drank too much beer!!!)
*some people leave out the peppers entirely, but most around here (especially
my husband and his family) like it really "hot" -- makes the cold beer just
that much more important! I guess it's the strong Hispanic influence (we're
only 50 miles from Mexico).
------------------------------
Date: Wed, 12 Mar 1997 12:32:14 -0600
From: Joelle & Demetre <joellef@CYBERSPC.MB.CA>
Subject: Request: ChineseJapanese Recipes & Tips
I am looking for a few good recipes on how to make dim sum (using shrimp)
and egg rolls that aren't fried using rice paper, noodles, chinese
vegetables. I also would like to know how to cook and handle rice paper.
I have a very interesting recipe for chinese honeyed shrimp if anyone is
interested -- my husband who hates shrimp fell in love with this one.
------------------------------
Date: Wed, 12 Mar 1997 13:24:49 -0600
From: Belle Thomas <bellet@IMAGIN.NET>
Subject: Re: Help!
Joel Ehrlich wrote:
> Calves' Liver w/Madeira Sauce > Add the Madeira and sage.
Madeira and sage???
What a great idea!!!
Next time hubster is away for dinner hour...I'll give this a shot.
As in so many "unequally yoked" couples, he hates...and I LOOOOOVE liver
and onions!
Thanks for this gourmet twist, Joel!!!
Sounds wonderful!!!
Belle Thomas
bellet@imagin.net
Garland, TX
------------------------------
Date: Wed, 12 Mar 1997 15:47:33 EST
From: Wendi J Grezlak <wgrezlak@JUNO.COM>
Subject: QUESTION: Polenta
I've seen TV chefs making polenta, and I'd like to try it. Does anyone
have any recipes or instructions for making polenta? Does it matter what
kind of cornmeal I use? What have you served with it?
Thanks in advance for your help.
------------------------------
Date: Wed, 12 Mar 1997 15:52:36 -0500
From: nancee <nancee@NEO.LRUN.COM>
Subject: Re: Request: ChineseJapanese Recipes & Tips
Please post the Chinese Honeyed Shrimp recipe!!
------------------------------------
E-mail: nancee <nancee@neo.lrun.com>
Date: 3/12/97
Time: 3:51:14 PM
------------------------------------
------------------------------
Date: Wed, 12 Mar 1997 15:48:20 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Recipe Request: Charoses
A friend is looking for a recipe for Charoses as she describes below:
Jean
I am looking for a recipe for Sephardic (Jews from Spanish speaking
countries) Charoses. This is a passover recipe and someone made it last
year. soooo good.
It was made with dates, maybe apples, nuts, etc. see what ;you come up
with.
------------------------------
End of EAT-L Digest - 11 Mar 1997 to 12 Mar 1997 - Special issue
****************************************************************
|
