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Date: Wed, 12 Mar 1997 23:00:03 -0500
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There are 29 messages totalling 989 lines in this issue.
Topics of the day:
1. ? for foodtv watchers (2)
2. SEVICHE CHEMISTRY/LIVER (3)
3. COMPANY CHEESECAKE
4. : Recipe: Wontons
5. Bastada (sour pork meat pie)
6. : Recipe: Brisket
7. Tomato Bisque Soup
8. Crockpot White Chili
9. Crockpot Recipes & URL
10. 3 more Crockpot Recipes
11. recipe: creamy orange spread
12. RECIPE: West Indian Fruit Pie
13. RECIPE: Charoset (Sephardic)
14. Cake w/o Refrigeration (2)
15. RECIPE: Haroset (Greek)
16. RECIPE REQUEST - HELP!!!!
17. Recipe Wontons, Correction
18. RECIPE: Brisket with Coffee and Wine
19. RECIPE REQUEST - HELP!!!
20. cake w/o refrigeration
21. another couscous recipe
22. PASTA WITH ASPARAGUS AND GARLIC
23. FAMILY FAVORITE ITALIAN BAKED VEGETABLES
24. duh - forgot the request!
25. Recipe: Wontons Correction
----------------------------------------------------------------------
Date: Wed, 12 Mar 1997 15:21:10 -0600
From: Austen <austenv@SLS.LIB.IL.US>
Subject: Re: ? for foodtv watchers
You guys are life savers!! thank you so much! I'm going to make the
brownies tonight, and I'll send everyone a few- through my modem!;)
THANK YOU SO MUCH!!!!
Verna
------------------------------
Date: Wed, 12 Mar 1997 16:28:11 -0500
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
Subject: SEVICHE CHEMISTRY/LIVER
To The List:
I read all the posts about liver with interest. The thought of organ meat
really turns me off - but I eat liver pate! Maybe it's just seeing those
little globes of liver that look just like ours but tiny that makes me resist
it. Same thing with cow brains and stomach, which I've heard are a delicacy -
but they look so much like ours!
Anyway, I wanted to proffer a little bit of knowledge regarding the seviche
question. Seviche is a mixture of fish or shellfish that is "cooked" in lime
juice. Someone on the list opined that the lime juice did nothing but cover up
the fish smell. Not true, according to everything I've read. Apparently
cooking doesn't have as much to do with heat as it does with changing the
molecular structure of food. Lime juice, being very acidic, changes the
structure of the fish flesh so that it ends up just as if you had cooked it
over heat. Maybe a chemist, food scientist or really knowledgeable person on
the list could back me up and provide a proper explanation? Anyway, seviche is
really good and refreshing in the summer. It doesn't taste or feel raw at all.
Kelly
Cleveland, OH
------------------------------
Date: Wed, 12 Mar 1997 16:42:58 EST
From: Teasel <teasel@JUNO.COM>
Subject: COMPANY CHEESECAKE
This is a very simple cheesecake recipe that everyone loves.
My mother has been making it for as long as I can remember,
and folks always want the recipe. It seems to be infallible,
and the sour cream topping will hide any cracks. I hope
you'll emjoy it, too.
1 stick (1/4 pound) butter or margarine
1 3/4 cups graham cracker crumbs
1/4 cup chopped pecans or walnuts
1/2 teaspoon ground cinnamon
3 large eggs
2 (8-ounce) packages cream cheese, softened
1 1/8 cups granulated sugar, divided
2 1/2 teaspoons pure vanilla extract, divided
1/2 teaspoon almond extract
2 pints (4 cups) dairy sour cream, divided
. The day before you intend to serve this, preheat oven to
350 degrees F.
. Melt butter in medium-sized saucepan.
. Add graham cracker crumbs, nuts, and cinnamon. Stir with
wooden spoon until thoroughly combined.
. Set aside approximately 1 teaspoon of the crumb mixture.
Press remaining crumbs onto bottom and sides of a
springform pan.
. Break eggs into large mixing bowl. Beat with electric
mixer or wire whisk.
. Add cream cheese, 1 cup of the granulated sugar, 2
teaspoons of the vanilla, and almond extract. Beat until
smooth.
. Blend in 3 cups of the sour cream.
. Pour into crumb crust.
. Bake until just set (approximately 35 minutes). Do not
worry if it cracks. Cool.
. Refrigerate for at least 5 hours before serving
(preferably overnight).
. An hour or so before serving, combine reserved 1 cup sour
cream, 2 tablespoons of the sugar, and 1/2 teaspoon of the
vanilla. Spoon over top and sides of cheesecake.
. Sprinkle reserved crumbs over sour cream topping.
------------------------------
Date: Wed, 12 Mar 1997 17:09:29 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: : Recipe: Wontons
First time to export to this list, hope it goes through, please let me
know, I have been working so hard. (G) Katherine----------
From:
To:
Subject:
Date:
Message-ID:
* Exported from MasterCook *
Fried Wontons
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Dips, Spreads And Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all purpose flour
12 teaspoons salt
1 large egg
1/2 cup water
cornstarch
Wontons
48 wrappers
In medium bowl, combine 2 cups flour and the salt with fork. Made well
in center; add egg and water. With fork, beat egg in center; gradually
mix flour into egg mixture to form a soft dough, sdding more flour if to
sticky. Turn dough out onto lightly flowed surface kneed in flour as
necessary to form a stiff dough. Continue to knead dough until smooth
and elastic about 10 minutes. Cover dough with inverted bowl let rest 1
hour.
- - - - - - - - - - - - - - - - - -
NOTES : Wrappers
--------- End forwarded message ----------
------------------------------
Date: Wed, 12 Mar 1997 18:35:14 -0500
From: Cheryl Zinsmeyer <MaeWestern@AOL.COM>
Subject: Bastada (sour pork meat pie)
BASTADA (pronounced "besh-STA-duh")
l lb. ground or cubed lean pork
1 bunch geen onions, chopped (using mostly the white part)
1/2 cup chopped fresh parsley (I use 1/4 cup)
1/4 cup apple cider vinegar
salt & pepper to taste
2 Tblsp. flour
pastry for two-crust 9 or 10 inch pie
Mix first five ingredients. In covered dish or large zip-lock bag, store in
refrigerator for 1-2 days to marinate. When ready to bake, add flour to
mixture and mix. Pour into uncooked pie crust and cover with top, cutting
four small slits for steam to escape. You may dot the top crust with butter
if desired. Bake at 350 deg. for 1 hour.
This stuff is absolutely wonderful, and if you like pickled-type foods,
you'll soon be craving more of this. My sister-in-law claims Bastada is the
way to win over a stubborn man's heart. I know when I fix Bastada for my
husband, he gives me carte blanche with most of the credit cards!!! (I try
not to abuse this, tee hee!)
------------------------------
Date: Wed, 12 Mar 1997 18:30:58 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: : Recipe: Brisket
--------- Begin forwarded message ----------
From: Katherine Smith
To:
Subject: Recipes
Date:3-12-96
Message-ID:
Someone ask for a brisket recipe, and since I sent this to one list and
it exported okay I'll send this one to all of you. Hope you enjoy.
* Exported from MasterCook *
WHOLESOME BRISKET W/ROASTED VEG.
Recipe By : Cooking live show
Serving Size : 1 Preparation Time :0:00
Categories : Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lbs brisket -- trimme
1 head garlic cop cut 1/4 " from top
4 teaspoons olive oil
3 small onions,peeled,root intact -- cutinto 6 pieces
1 lb carrots -- trimmed and pealed
1/2 cup water
2 cups plum tomatoes or 16oz can
1 bay leaf
Kosher salt - to taste
Fresh ground pepper
Place one rack in center of the oven and another in the bottom, heat to
500.
Place brisket, fat side down, in a 14x12x2 inch roasting pan. It's best
not to use a shallow pan for this, or later the juices might run over
and out. Put the garlic in the pan. Drizzle with 1 teaspoon the oil.
Using your hands, rub oil onto the garlic.
Put onion wedges and carrots into a small, 12-8x1 1/2 inch raoasting pan.
Drizzle with remaining oil Using your hands, rub oil over all the
piueces until they are well coated. Arrange onion wedges on their
sides, so that they touch carrots as little as possible
Roast veg on center rack of oven for 30 minutes Turn with aspatula.
Roast 15 minut4s more. roast the brisket simultaneously on the bottom
rack of the oven for 15 minutes. Turn over so fat side is up. Roast 30
minutes more.
Remove both pans from oven. Lower heat to 275 leafing the door ajar a
minute or two to reduce temp. more quickly. Leave the brisket and
garlic in the large paan and add 1/4 cup of the water.The water should
bubble up from the heat of the pan. If it does notl put pan on the
stove over med-high heat. With a wooden spoon, scrape around the
brisket to scoop up and remove the bottom of pan.
Put the onions and carrots into the brisket pan. Put the smaller pan on
top of the stove. Add ;the remaining water and bring contents to a boil
while scraping the bottom vigorously with a wooden spoon. Pour lizuid
into brisket pan.
Add roasted tomatoes and reserved roasting liquid or, if using canned
tom., stick a small knife into the opened can oftom. and run it back and
forth through the tom and puree until only small pieces remain. Pour
contents over veg. and around brisket. Put the bay leaf into the
liquid. Cover tightly with foil.
Roas on center rack of oven for 3 1/2 hours. Remove foil, increase temp
to 500 and roast 15 minutes more oruntil brisket is nicely browned.
Remove. Sprinkle with salt and pepper. With the back of spoon, mush the
softened garlic out of each section and into the liquid. Throw the empty
papers away. Transfer brisket to a platter and cover with a tent of
foil. Use slotted spoon to transfeer ver to lg serving bowl or plat.
Discard the bay leaf. Pour remaining liquid into a measuring cup. Let
sit long enough for the fat to rise to the surface, about 15 minutes.
Skim fat off surface.
- - - - - - - - - - - - - - - - - -
--------- End forwarded message ----------
------------------------------
Date: Wed, 12 Mar 1997 18:39:52 -0500
From: Cheryl Zinsmeyer <MaeWestern@AOL.COM>
Subject: Tomato Bisque Soup
Hi all!
A local restaurant served the most wonderful soup here, but before I knew it,
the family running the place moved back to San Francisco. The manager/chef's
husband told me once that the recipe was an old family favorite, and somewhat
secret, only hinting that he MAY give it out someday. He also said that this
soup was served in a couple of restaurants in the Bay area, so perhaps
someone from that area could help?
Believe me, this soup is "to-die-for" and I'm not even a tomato soup fan!
Thanks!
Cheryl in So. Texas (by tomorrow the mosquitoes should be attacking!)
------------------------------
Date: Wed, 12 Mar 1997 18:49:52 -0500
From: Janine Vandenberg <jvandenb@KENT.NET>
Subject: Crockpot White Chili
White Chili From the Rival Crockpot cookbook
1 pound Great Northern or navy beans, soaked
1 medium onion, chopped
3 cloves garlic, minced
2 4-oz cans green chilies, or 2-3 fresh chilis
2 tsp ground cumin
1 tsp oregano
1 1/2 tsp cayenne
1/2 tsp salt
2 lbs boneless, skinless chicken breasts
14 1/2 can reduced-sodium chicken broth
1 cup water
Put beans in medium pan and cover with water. Bring to a boil; reduce heat
and allow to simmer 20 minutes. Discard water. Cut chicken into 1-inch
pieces and brown if desired. Put all ingredients in crock-pot. Stir to mix
thoroughly. Cover. Cook on low 10-12 hours or high 5-6 hours.
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 19:00:07 -0500
From: Janine Vandenberg <jvandenb@KENT.NET>
Subject: Crockpot Recipes & URL
Hi all...
Someone was asking about crockpot recipes. Check out the URL
http://www.ebicom.net/kitchen/page/cpidx.htm for lots of crockpot recipes.
Here's a couple from the site.
All Day Crock Pot Delight
ï 2-3 lbs. boneless chuck, cut into 1
inch cubes
ï 1/2 c. flour
ï 1/4 c. butter
ï 1 onion, sliced
ï 1 tsp. salt
ï 1/8 tsp. pepper
ï 1 clove garlic, minced
ï 2 c. beer
ï 1/4 c. flour
Coat beef cubes with the 1/2 cup flour. Brown in melted butter.
Drain off excess fat. In crock pot, combine browned meat with
onion, salt, pepper, garlic and beer. Cover and cook on low 5-7
hours (all day) until meat is tender. Turn control to high.
Dissolve remaining 1/4 cup flour in small amount of water. Stir into
meat mixture, cook on high 30-40 minutes. Serve with rice and salad.
Cottage Stew
Serving Size : 4
Categories : Crock Pot
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds lean beef -- cut in " cubes
2 tablespoons flour
2 tablespoons butter
2 tablespoons corn oil
2 celery ribs -- cut in chunks
1 cup beef stock
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon prepared mustard
2 tablespoons fresh lemon juice
3 tablespoons chopped parsley
Brown meat in butter and oil. Combine meat and remaining ingredients,
except lemon juice and parsley, and place in a slow cooker. Cover and
cook on low 6 to 8 hours. Stir in lemon juice and parsley and serve with
toast, noodles or potatoes.
Crock Pot Chicken Cacciatore
ï 1 (2 1/2 to 3 lb.) chicken (remove
skin)
ï 1 can stewed tomatoes
ï 1 can tomato sauce
ï 2 cloves garlic, diced
ï 1 med. onion, diced
ï 2 stalks of celery, chopped
ï 1 tsp. oregano
ï 1/2 tsp. sweet basil
ï 1/2 tsp. rosemary
ï 1/2 tsp. cilantro
ï 1 tsp. salt
ï 1/4 tsp. pepper
Mix stewed tomatoes, tomato sauce; add rest of ingredients. Mix
well. Pour over chicken and turn crock pot on high until mixture
begins to boil. Turn down on low and let simmer for the day. Serve
over pasta or rice.
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 19:11:51 -0500
From: Janine Vandenberg <jvandenb@KENT.NET>
Subject: 3 more Crockpot Recipes
Kathy's Crock Pot Sweet N Sour Chicken
ï 6 med. carrots, cut into 1/2" chunks
ï 1/2 c. finely chopped green pepper
ï 1 sm. onion, finely chopped
ï 3 split chicken breasts (remove skin,
optional)
ï 1/2 tsp. salt
ï 1 (10 oz.) jar Sweet N Sour sauce
ï 1 (15 oz.) can pineapple chunks,
drained
ï 2 tbsp. cornstarch
Place all ingredients in crockpot with chicken on top. Cover and
cook on low 6-8 hours. Remove chicken and thicken with 2
tablespoons cornstarch dissolved to a medium thick paste with water.
Pour over chicken breasts - or remove chicken from bone and come
with sauce mixture. Serve with steamed white or brown rice.
Crock Pot Spareribs
ï 2 to 3 lbs. country style spareribs
(pork), fresh or frozen
ï 1 c. ketchup
ï 1 c. cola (Dr Pepper, coke, diet coke, etc.)
Combine ketchup and cola. Place ribs in crock pot. Pour mixture
over ribs. Cook 2 hours on high and at least 2 hours on low. May
cook for several hours on low. Baste occasionally if desired.
Serve with a side dish of cauliflower in cheese sauce.
Crock Pot Bread Zucchini
ï 2 eggs
ï 2/3 c. vegetable oil
ï 1 1/3 c. zucchini, peeled and grated
ï 2 tsp. vanilla
ï 2 c. flour
ï 1/4 tsp. salt
ï 1/2 tsp. baking powder
ï 1 tsp. cinnamon
ï 1/2 tsp. nutmeg
ï 1/2 to 1 c. chopped nuts
With mixer, beat eggs until light and foamy. Add oil, sugar,
grated zucchini and vanilla. Mix well. Stir dry ingredients with
nuts. Add to zucchini mixture. Mix well. Pour into greased and
floured 2 pound coffee can or 2 quart mold. Place in crock pot.
Cover top with 8 paper towels. Cover and bake on high 3 to 4 hours.
DO NOT CHECK OR REMOVE cover until last hour of baking.
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 18:24:11 -0600
From: Donna Partigianoni <donna@LEESVILLE.COM>
Subject: recipe: creamy orange spread
i am so sorry that i forgot to post the orange cream cheese frosting when i
posted the carrot cake so here goes nothing.
Creamy orange spread
1 8-ounce package cream cheese, softened
1 tablespoon sugar
1 tablespoon orange juice
1 teaspoon grated orange peel
combine cream cheese, sugar, orange juice and peel, mixing until well
blended. spread over cake and enjoy.
Donna Partigianoni
Leesville, LA
email: donna@leesville.com
http://www.leesville.com
------------------------------
Date: Wed, 12 Mar 1997 19:46:09 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: West Indian Fruit Pie
Kim was looking for a pie that tastes like fig newtons. I didn't find
anything quite like that but thought this recipe might be of interest.
West Indian Fruit Pie
serves 6
4 tablespoons fresh pineapple, cubed
2 fresh pears, peeled, quartered and cored
2 bananas, thinly sliced
4 or 5 dried figs, chopped
4 ounces brown sugar
1/4 teaspoon salt
1/2 ounce flour
juice and grated rind of 1 lemon or 2 limes
Unbaked pastry for a 2-crust, 9-inch pie
Put pineapple into a bowl, add pears, bananas and figs. Stir in sugar,
salt, flour, lemon or lime. Stir all together well. Line 9" pie plate with
pastry crust and turn mixture in. Cover with pastry top crust and bake
for 15 minutes in preheated 425 F oven. Reduce heat to 350 F and cook for
45 minutes. Serve hot.
May be served with rum sauce if desired.
Rum Sauce
2 tablespoons sugar
2 teaspoons cornstarch
1/4 teaspoon powdered cinnamon
2 tablespoons water
3 tablespoons rum
Mix sugar, cornstarch and cinnamon and stir in water and rum, blending
well. Cook over low heat until sauce thickens, stirring all the time.
Serve hot with fruit pie.
Recipes are from _Cooking the Caribbean Way_ by Mary Slater.
------------------------------
Date: Wed, 12 Mar 1997 20:06:54 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Charoset (Sephardic)
Charoset
makes 2 cups
1 cup pitted dates
12 ounces pitted prunes
1 1/2 large Granny Smith apples, shredded
1/2 cup walnuts
1/2 medium size lemon, juice and zest
2 Tbsp red sweet wine
1 tsp cinnamon
Grind or chop dates, prunes and nuts. Add shredded apples, wine, lemon
and cinnamon. Mix well.
Recipe is from _The Reasoning and the Seasoning of Jewish Cooking_.
------------------------------
Date: Wed, 12 Mar 1997 18:37:14 -0600
From: Mac <w.ma.chandler@WORLDNET.ATT.NET>
Subject: Cake w/o Refrigeration
HELP PLEASE!
My children's school is having a fund raiser next week. I have been
asked to provide a cake for a cakewalk that can hold up without
refrigeration. Most of the recipes I usually make involve CoolWhip or
Seven-Minute Frosting or cream cheese. I refrigerate all my cakes. I
thought about making a Carrot Cake with cream cheese icing. But I don't
know if that icing will hold up without refrigeration. Any recipes,
suggestions, advice, etc. will be appreciated.
Thanks! You guys are great!
Mary Ann
--
--------------------------------------------------
NEVER open your eyes when you Xerox your face!!
Mac w.ma.chandler@worldnet.att.net
------------------------------
Date: Wed, 12 Mar 1997 20:22:18 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Haroset (Greek)
Haroset (Greek)
makes about 3 cups
1 cup dried currants (4 ounces)
about 1 cup dry red wine
1 cup blanched almonds (4 to 5 ounces)
1/2 cup walnut pieces (2 ounces)
1/2 cup pine nuts (3 ounces)
1 cup pitted dates (6 ounces), coarsely chopped
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1. In a medium glass or ceramic bowl, cover the currants with 3/4 cup
of the red wine and let them soak until plumped, at least 5 hours or
overnight.
2. Preheat the oven to 350 F. Spread the almonds and walnuts on a baking
sheet and bake for 4 minutes; stir in the pine nuts and bake for about 3
minutes longer, or until all the nuts are lightly toasted. Let the nuts
cool, then chop them. Add the nuts, dates, cinnamon and cloves to the
currants and wine and mix well. Stir in the remaining wine if the mixture
is very stiff. The haroset can be made up to 1 day ahead. Cover but do
not refrigerate.
Recipe is from April 1997 Food & Wine Magazine.
------------------------------
Date: Wed, 12 Mar 1997 20:16:32 -0500
From: Lee Pollard <FRELEVA@AOL.COM>
Subject: RECIPE REQUEST - HELP!!!!
My husband has been bugging (begging) me to make something he calls
Stuffing Balls or Hamburger Bundles. According to his description, they're
large meatballs with a center of bread stuffing and/or cheese. Then they're
cooked
in tomato soup, spaghetti sauce or sometimes even sauerkraut.
I've checked all my cookbooks and haven't been able to find anything even
remotely sounding like this. Does anyone have something even close? He's
from
Pennsylvania, and I'm wondering if this might not be a regional dish?
I've promised him I'd fix this for Sunday dinner, so any ideas anybody has
would be greatly appreciated. We both say thanks a lot!!!
LEE
------------------------------
Date: Wed, 12 Mar 1997 20:32:18 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: Recipe Wontons, Correction
Sorry, the salt in the Wontons was 1/2 tsp. not 12. I should have
checked better but I was so glad to be able to Export I went nuts. (G)
enjoy. Katherine
------------------------------
Date: Wed, 12 Mar 1997 20:35:16 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Brisket with Coffee and Wine
Brisket with Coffee and Wine
serves 8
4 medium onions, sliced
2 large cloves garlic, minced fine
2 Tbsp oil
4 to 5 pound brisket
salt and pepper to taste
1/4 tsp cumin
1 tsp paprika
1 cup strong coffee
1 cup red wine
Preheat oven to 350 F.
In skillet, saute onions and garlic in oil. Season meat with salt and
pepper. Place 2/3 of onions in bottom of roasting pan with meat.
Sprinkle with cumin, paprika and remaining onions. Add coffee and
wine. Cover tightly and roast for 2 1/2 to 3 hours. Cool and slice.
Strain and reheat remaining liquid and use as gravy over meat before
reheating brisket.
Recipe is from _The Reasoning and the Seasoning of Jewish Cooking_.
------------------------------
Date: Wed, 12 Mar 1997 20:26:54 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: SEVICHE CHEMISTRY/LIVER
Yes, Kelly you correct, it is delicious. I ate it for the first time in
Spain and enjoyed it very much. Jean
------------------------------
Date: Wed, 12 Mar 1997 20:36:58 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: Cake w/o Refrigeration
Why don't you just make a cake that is dusted with powdered sugar on top.
You can take a paper doily and dust through the holes which will make a
nice pattern.
Jean
------------------------------
Date: Wed, 12 Mar 1997 21:06:16 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: SEVICHE CHEMISTRY/LIVER
McNamara, Kelly wrote:
>
> To The List:
>
> I read all the posts about liver with interest. The thought of organ meat
> really turns me off - but I eat liver pate! Maybe it's just seeing those
> little globes of liver that look just like ours but tiny that makes me resist
> it. Same thing with cow brains and stomach, which I've heard are a delicacy -
> but they look so much like ours!
>
> Anyway, I wanted to proffer a little bit of knowledge regarding the seviche
> question. Seviche is a mixture of fish or shellfish that is "cooked" in lime
> juice. Someone on the list opined that the lime juice did nothing but cover up
> the fish smell. Not true, according to everything I've read. Apparently
> cooking doesn't have as much to do with heat as it does with changing the
> molecular structure of food. Lime juice, being very acidic, changes the
> structure of the fish flesh so that it ends up just as if you had cooked it
> over heat. Maybe a chemist, food scientist or really knowledgeable person on
> the list could back me up and provide a proper explanation? Anyway, seviche is
> really good and refreshing in the summer. It doesn't taste or feel raw at all.
>
> Kelly
> Cleveland, OH
Hi, Kelly!
I'm not a food scientist or anything, but thanks for the info! I
had always heard that the fish is actually "cooked" by the lime juices,
too--I wonder if it has something to do with the denaturing of the
protein molecules by the acid of the lime juice, or something....that's
reaching 'waayyy back from when I was in school, and I'm just taking a
guess:-)
liz in cincinnati
------------------------------
Date: Wed, 12 Mar 1997 21:10:04 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: ? for foodtv watchers
Austen wrote:
>
> You guys are life savers!! thank you so much! I'm going to make the
> brownies tonight, and I'll send everyone a few- through my modem!;)
>
> THANK YOU SO MUCH!!!!
>
> Verna
Verna,
I've heard virtual brownies don't have any calories!;-}
liz
------------------------------
Date: Wed, 12 Mar 1997 21:13:00 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Re: RECIPE REQUEST - HELP!!!
Here is one that I found:
* Exported from MasterCook II *
PIZZA MEATBALLS
Recipe By : Kim Kanatzar (ToH June/July 96)
Serving Size : 48 Preparation Time :0:00
Categories : Ground Beef & Turkey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
2 cups seasoned bread crumbs
1 cup milk
1/4 cup dried minced onion
2 teaspoons garlic salt
1/4 teaspoon pepper
1 block (8 oz) mozzarella cheese
1/3 cup all-purpose flour
1/4 cup cooking oil
2 jars (28 oz each) pizza sauce
In a bowl, combine the first six ingredients just until mixed. Shape into 48
small meatballs. Cut mozzarella into 48 cubes, 1/2 in each; push a cube into
the center of each meatball, covering the cheese completely with meat. Roll
lightly in flour. In a large skillet, cook meatballs in oil until browned;
drain. Add pizza sauce; bring to a boil. Reduce heat; cover and simmer for
25-30 minutes or until meatballs are no longer pink. Serve over pasta or
rice, in buns or as an appetizer.
- - - - - - - - - - - - - - - - - -
Hope this helps!
Kim from Ft Myers, FL
swcoate@peganet.com
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Date: Wed, 12 Mar 1997 21:31:52 -0500
From: Rochelle Charmain Inglis <stracha2@PILOT.MSU.EDU>
Subject: cake w/o refrigeration
I make carrot cake with cream cheese icing all the time and I NEVER refrigerate
it.
--
Rochelle
"Commit your plans to the Lord and you will succeed!"
Proverbs 16:3
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Date: Wed, 12 Mar 1997 21:59:24 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: another couscous recipe
Hi, fellow listers!
Seeing the couscous recipes posted by Julie reminded me that I have
one to share. It's from Bon Appetit, Jan. 1994 issue--I made it for the
first time about a year ago, to bring to a party...it was a hit with all
the guests, and the hostess asked to keep some of the leftovers for
herself! Be forewarned, this recipe makes quite a bit, and is
vegetarian, but not quite vegan.
Couscous with Feta, Green onion, and Mint
3 cups water
2 cups couscous
2/3 cup fresh lemon juice
3 Tablespoons red wine vinegar
2 Tablespoons Dijon mustard
4 garlic cloves, minced
3/4 cup olive oil
1 green onion bunch, chopped
1 (15 ounce) can garbanzo beans, drained
1 cucumber, peeled, seeded, chopped
1 (3.8 ounce) can sliced black olives, drained (optional-I didn't use)
1 bunch fresh parsley, finely chopped
1/4 cup chopped fresh mint leaves
1/2 pound feta cheese, crumbled
Bring water to a boil in a heavy large saucepan. Mix in
couscous. Cover and remove from heat. Let stand 10 minutes. Transfer
couscous to a large bowl;fluff with fork. Set aside.
Mix lemon juice, vinegar, mustard and garlic in small bowl.
Whisk in oil. Add green onions, garbanzo beans, cucumber, olives,
parsley, mint and dressing to couscous; toss well. Add cheese and toss
gently.
Can be made 6 hours ahead. cover and chill.
Makes 8-10 servings.
Deelish! Enjoy!
liz
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Date: Wed, 12 Mar 1997 22:02:22 EST
From: Teasel <teasel@JUNO.COM>
Subject: PASTA WITH ASPARAGUS AND GARLIC
This is an easy and delicious pasta recipe, perfect now that
asparagus is in season.
I got the recipe from a user at my former job (for whom I had
written a system).
6 cloves garlic, peeled and coarsely chopped
1/4 cup olive oil
1 teaspoon crushed red pepper flakes
1 pound asparagus, cut into quarters
1/2 pound cooked penne pasta
1/4 cup freshly grated Parmesan cheese
. Saute garlic in oil.
. Stir in crushed red pepper flakes.
. Add asparagus. Saute 7 minutes longer.
. Add cooked pasta.
. Sprinkle with grated Parmesan cheese before serving.
------------------------------
Date: Wed, 12 Mar 1997 22:02:23 EST
From: Teasel <teasel@JUNO.COM>
Subject: FAMILY FAVORITE ITALIAN BAKED VEGETABLES
I have not yet had a chance to try this, but cannot wait to
do so. It is a tried-and-true family favorite from a user
where I used to work (for whom I had written a system). She
said that this was a family favorite when she was growing up,
and that her SO now loves it as much as she always has.
Although it sounds to me like an awful lot of starch, she
insists that everyone loves - and it couldn't be easier to
prepare, since all of the ingredients are added raw.
She says that it reheats perfectly.
. Spray PAM over inside surface of casserole.
. Pour ladleful of tomato sauce (preferably homemade) over
bottom of casserole.
. Add even layer of sliced raw potatoes.
. Add even layer of uncooked pasta (such as rigatoni).
. Add even layer of sliced raw zucchini.
. Add another ladleful of homemade tomato sauce.
. Pour a ladleful of water over all.
. Sprinkle evenly with freshly grated Parmesan cheese.
. Sprinkle evenly with bread crumbs.
. If sauce is not sufficiently spicy, sprinkle with desired
herbs (such as oregano).
. Bake in 350 degree F. oven for 1 - 1 1/2 hours.
------------------------------
Date: Wed, 12 Mar 1997 22:07:55 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: duh - forgot the request!
You could do the sausage in the pan with a cup of orange juice and
1/3 cup brown sugar. Gives it a good taste some think.
On Wed,
12 Mar 1997, Dot & Tim McChesney wrote:
> 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
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Wed, 12 Mar 1997 22:42:16 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: Recipe: Wontons Correction
Sorry guys, went through all my original recipes and can't find the one
for wontons that I posted. It was one of the first one that I posted
when I got Master Cook Book and I didn't get all the recipe posted. If
I find it I will post it again with the corrections. Please forgive me
I'll give myself 10 licks with a wet noodle. Thanks , Katherine
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End of EAT-L Digest - 12 Mar 1997
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