X-From_: owner-EAT-L@LISTSERV.VT.EDU Thu Mar 13 20:43:20 1997
Date: Thu, 13 Mar 1997 20:20:24 -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 - 12 Mar 1997 to 13 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 37 messages totalling 1419 lines in this issue.
Topics in this special issue:
1. The Amazing Honey Prawns
2. Request (2)
3. Request Samosas
4. Stovetop Smoker/ CIA Faves
5. St. Patty's Day Desserts? (3)
6. Request: Hale-Bopp Comet Watching Food
7. Orange Cream cheese frostings and carrot cakes
8. croquette recipies (4)
9. Pumpkin Pie Spices (2)
10. RECIPE REQUEST - HELP!!!!
11. Diabetic Food Exchanges
12. Request: Beef recipe
13. Recipes: Easter Treats
14. Request: Broccoli Bread
15. Recipe Needed (2)
16. Couscous Recipe Request Thanks
17. recipe needed
18. Subject: Re: Request: ChineseJapanese Recipes & Tips
19. : Recipe: Polenta
20. Rum Cake Recipe Request (2)
21. Recipe: Lemon Basil Cookies
22. homemade mincemeat, (2)
23. mince -meat
24. Re[2]: Recipe Needed
25. HELP for Easter (3)
----------------------------------------------------------------------
Date: Thu, 13 Mar 1997 00:28:46 -0600
From: Joelle & Demetre <joellef@CYBERSPC.MB.CA>
Subject: The Amazing Honey Prawns
This is easy and delicious:
11/2 lb green king prawns
Cornflour
1 cup self-raising flour
1/2 tsp salt
pinch pepper
11/4 cups water
1 egg
oil for deep frying
1 tbsp oil, extra
Sesame seeds (optional)
1) Shell prawns, & remove black vein. Coat prawns in cornflour. Shake off
excess.
2) Sift flour, salt & pepper into a bowl. Make a well in the centre.
Gradually add combined water & beaten egg. Mix to a thin batter, beat until
smooth & free of lumps. Put 3-4 prawns in a small bowl & pour a small
amount of batter over them, mix with a fork, to coat prawns. Repeat with
remaining prawns.
3) Heat oil, add prawns, a few at a time. Cook for a few minutes until
golden & cooked through. Remove all oil form pan & wipe clean.
4) Heat extra oil in pan, add honey, stir over gentle heat until mixture is
heated through. Add prawns, toss in honey mixture to coat prawns; remove
from pan & sprinkle with sesame seeds..
De-li-sh!!!!!!!!!!
------------------------------
Date: Wed, 12 Mar 1997 23:13:06 -0800
From: Edith Martin <dande@CDSNET.NET>
Subject: Request
A friend asked me for a good not too vinegary honey-mustard dressing. Can you
help?
Edith
------------------------------
Date: Thu, 13 Mar 1997 13:41:02 +0530
From: Nancy Gandhi <gandhi@GIASMD01.VSNL.NET.IN>
Subject: Re: Request Samosas
Here's the way my Punjabi next-door neighbour taught me to make samosas.
If it looks vague, it's because I wrote it down as she was doing it! You
can add some cooked peas if you like. The method for making the dough is a
little different: usually you just roll it out, stuff it and fry it. In
this method it's partially pre-cooked, which means that it soaks up less
oil in the deep-frying. This is a variety of samosa that keeps for a long
time. People take them along on long train journeys, where there's no
refrigeration. Feel free to ask me, if you have any questions.
Nancy in Madras
Samosas
Filling:
1 lb. potatoes
1 Tblsp. coriander seeds 2 tsp. salt
8 cloves 1 Tblsp. anise
4 brown cardamoms 20 peppercorns
3 white cardamom pods 2 sticks cinnamon
1 tsp. black jeera 1 1/2 tsp. cumin seeds
1 Tblsp. dried pomegranate seeds
pinch of nutmeg
2-3 dried red chillies 1 tsp. asafoetida
1/2 inch piece dried ginger oil for frying
Steam or boil potato until done, but not too soft. Cut into small pieces
and partly mash. Some larger pieces should remain. You should figure on
about a rounded cup of potatoes for 10 samosas.
Grind all spices coarsely except asafoetida and salt. Grind pomegranate
seeds fine. Heat a little oil in a frying pan until it's quite hot, add
the asafoetida and let it sizzle for half a minute or so, add the ground
spices and salt, fry them until the smell rises. Add the potatoes and fry
until the mixture is dry. Add the pomegranate paste. Fry until it's even
drier. Let cool.
Dough:
1 1/2 cup white flour
3-4 table-tsp. oil
1/2 tsp. salt
enough water to make soft dough
Mix the flour, salt and water together and knead for about 5 minutes. The
dough should be soft, elastic, not sticky. It will barely stick to your
fingers, but releases easily. Mold the dough into walnut-sized balls, and
roll each one out in a thin, flat circle, as for chappati. Rub a little
oil on top, sprinkle with flour, put another chappati on top, and continue
in the same way until 5 chappatis are stacked. Heat a heavy tawa or
griddle over a low flame. Gently use a rolling pin to roll all 5 chappatis
together, they become larger and flatter, but the separate layers can still
be seen. Put the layered chappati on the griddle, cook on low heat until
it's slightly tan in color - don't flip it. Remove it from the heat, cut
the edges to make a big square, cut the square to make 2 rectangles, and
carefully separate the layers. (broken bits and edges can be deep-fried as
a snack).
Mix a little flour and water to make a paste. Form rectangles of dough
into a cone, with one corner pointing up. Fill with potato mixture, fold
down the standing corner, seal with paste, deep fry. (first drop bits of
dough into the hot oil if they rise and foam, the oil is ready)
------------------------------
Date: Thu, 13 Mar 1997 06:51:07 EST
From: Victor Fiorillo <c62op27@IBX.COM>
Subject: Stovetop Smoker/ CIA Faves
Allow me to welcome myself back to the list after a medium hiatus.
I was given the CIA ckbk for my bday this week. Any favorite recipes from
this book that I should try this wkend?
Also, I was watching Taste w/ D.Rosengarten on TVFood several weeks ago
when he was preparing Jerk Pork (or chicken?). He used a stovetop smoker
that he said was manufactured by ______________ in Washington State.
The device seemed to be a contraption with water in the bottom, then
hickory chips, then a container with your food, then a lid that made everything
sealed in and smokeable. The device was suspended over the range with 4 legs.
Does anyone have any information on this device... where can it be obtained?
TIA
Victor
------------------------------
Date: Thu, 13 Mar 1997 07:43:13 EST
From: Concetta Ragan <cragan@RMA.DCAA.MIL>
Subject: St. Patty's Day Desserts?
Does anyone have any dessert ideas with a St. Patricks Day theme?
Thanks!
Concetta Ragan
cragan@rma.dcaa.mil
Philadelphia, PA
------------------------------
Date: Thu, 13 Mar 1997 08:22:14 EST
From: Marietta J Slater <marietta2@JUNO.COM>
Subject: Re: St. Patty's Day Desserts?
> Does anyone have any dessert ideas with a St. Patricks Day theme?
>
> Thanks!
>
> Concetta Ragan
>
>Good Morning everyone,
The following is our traditional March 17 dessert. It is not Irish
by any means but it is green, good, and the kids can make it.
Mint Chip Pie
Prepared pie shell, baked (9 inch)
1 pkg. vanilla instant pudding
1 cup milk
2 cups whipped topping ( such as Cool Whip)
1 cup miniature choc. chips
1/2 tsp. green food coloring (more if darker shade of green is desired)
1/2 - 3/4 tsp. peppermint extract
Stir well the pudding mix, milk, and whipped topping together. Add the
food coloring and peppermint extract. Fold in the chocolate chips and
spoon in the cooled pie shell. Can add more chips on top in a design.
One of my three kids will be making this Monday. They have already made
sure that we have all the ingredients.
Marietta in Land of Oz
------------------------------
Date: Thu, 13 Mar 1997 08:44:34 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Request: Hale-Bopp Comet Watching Food
Hi Everyone,
I am determined to see this comet since I missed the last two big ones and
Kaoutec
(excuse my spelling) was a bust in the 1970's. So I am anticipating
celebrating when I finally see it. Does anyone have any fun suggestions
for special celestial food to make for this celebration? I will be with my
grandchildren for some of the viewing days so some food for children will
be great as well adult celebratory food.
Jean in King of Prussia, PA
------------------------------
Date: Wed, 12 Mar 1997 06:47:00 -0500
From: "Rinck, Marvin L." <mrinck@NATIONAL.AAA.COM>
Subject: Orange Cream cheese frostings and carrot cakes
Here are a couple of orange cream cheese frosting recipes along with the
cakes. I have tried the second. The frosting is wonderful, but the
cake is okay.
Orange Carrot Cake Desert--Cake
1 cup molasses 1 cup whole wheat flour
1 cup margarine or butter, 2 teaspoons baking soda
softened 1 tsp cinnamon
4 eggs 1/2 teaspoon salt
1/2 cup orange juice 2 cups shredded carrots
1 cup all-purpose flour 1/2 cup chopped walnuts
In large bowl, combine molasses, margarine, eggs, and orange juice; mix
well. Stir in flours, baking soda, cinnamon, and salt; mix well. Stir
in carrots and walnuts. Pour into 2 greased 8- or 9-inch round cake
pans. Bake in preheated 350 degree oven for 30-35 minutes. Cool 15
minutes; remove from pans; cool completely.
Frosting
3-oz pkg. cream cheese, 1-1/2 cup powdered sugar
softened 1 teaspoon grated orange peel
2 Tablespoons margarine or butter,
softened
In small bowl, combine all frosting ingredients; beat until smooth.
Spread one layer with frosting; top with second layer and spread with
frosting. Garnish with grated orange peel or walnuts.
-----------------------------------------------------------------------
Orange Cream Cheese Frosting Frosting
2 3oz. pkgs. cream cheese 4-1/2 to 4-3/4 cups powdered
1/2 cup softened butter sugar
1 Tablespoon apricot brandy 1/2 teaspoon finely shredded
or orange juice orange peel
In a bowl beat together cream cheese, butter, and brandy or orange
juice. Gradually beat in enough powdered sugar (4-1/2 to 4-3/4 cups) to
make frosting spreadable. Stir in 1/2 teaspoon finely shredded orange
peel. Makes about 2-3/4 cups.
-Better Homes and Gardens, February 1995, pg. 17
-----------------------------------------------------------------------
---
Gingered Carrot Cake Desert--Cake
2 cups all-purpose flour 2 teaspoons grated gingerroot or
2 cups sugar 3/4 teaspoon ground ginger
2 teaspoons baking powder 1 recipe Orange Cream Cheese
1/2 teaspoon baking soda Frosting
4 beaten eggs 1 cup toasted, finely chopped
3 cups finely shredded carrot pecans (optional)
3/4 cup cooking oil Candied Rose Petals
3/4 cup dried fruit bits
Grease and flour two 9x1-1/2 inch* round baking pans; set aside. In a
large mixing bowl stir together flour, sugar, baking powder, and baking
soda. In another bowl combine eggs, carrot, oil, dried fruit, and
gingerroot. Add egg mixture to flour mixture. With a spoon, stir till
combined. Pour the batter into prepared pans. Bake in a 350 degree
oven for 30 to 35 minutes or till a toothpick inserted near the center
comes out clean. Cool on wire racks for 10 minutes. Remove cakes from
pans. Cool thoroughly on racks. Frost tops and sides with Orange Cream
Cheese Frosting. If desired, press nuts on sides of the cake and
decorate with Candied Rose Petals. Store cake in the refrigerator.
Makes 12 to 15 servings. *Or use one 13x9x2-inch baking pan. Bake
about 40 minutes or till done.
-Better Homes and Gardens, February 1995, pp.168,170
------------------------------
Date: Thu, 13 Mar 1997 09:17:36 -0800
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: Request
Edith Martin wrote:
>
> A friend asked me for a good not too vinegary honey-mustard dressing. Can you
> help?
>
> Edith
I got a couple Edith,
* Exported from MasterCook II *
Dorcas Pohl's Honey Mustard Dressing
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low-Fat/Low-Cal Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 C Kraft Fat-Free Mayonaise -- <<OR>>
1 1/4 C Miracle WhipÆ Light
1/4 C Honey
1/4 C Mustard
1/3 C Apple Cider Vinegar
1/4 Tsp Cayenne Pepper
1/2 C Water
2 Cloves Minced Garlic -- <<OR>>
1 tsp Minced Garlic (In A Jar)
Place all of the ingredients in a bowl and whisk or blend together.
This dressing is also great on sandwiches as well as salads. It will
keep at least a week in the refrigerator.
Yields: 2-1/2 cups (10 1/4-cup servings)
Source: Butter Busters Cookbook by Pam Mycoskie
Per Serving: Fat: 0.3 g Calories: 56 Sodium: 372 mg
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 4115 0 0 0 0 0 0 3505 3505
* Exported from MasterCook II *
Honey Mustard Dressing
Recipe By : Bill Spalding
Serving Size : 1 Preparation Time :0:00
Categories : Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 T Honey
6 T Mayo
1 T Mustard
1 T Onion
1 1/2 T Parsley
1/8 T Salt
3/4 C Oil
Mix honey and vinegar in small pan and heat to blend. Cool and beat in
remaining, adding oil last in slow stream. Use blender or food
processor.
- - - - - - - - - - - - - - - - - -
Enjoy.
Bill
West Palm Beach, FL
------------------------------
Date: Thu, 13 Mar 1997 09:35:05 EST
From: "Stacey M. Spinella" <SSPINELL@UMDACC.UMD.EDU>
Subject: St. Patty's Day Desserts?
From: Stacey Spinella
Hi Concetta,
Check out the Hershey Foods Corporation Web site at:
www.hersheys.com/~hershey/welcome.html
Click on "Hershey's On-Line Cookbook" and then get into "Holiday Recipes" -
they have 10 dessert recipes for St. Patrick's Day that all look VERY good!
Enjoy!
------------------------------
Date: Thu, 13 Mar 1997 10:05:56 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: croquette recipies
Does anyone have a wonderful croquette recipe they will share with me,
any flavor. we would rather have oven fried or skillet fried.Any
recipes will be appreciated. Warm regards, Pat Perreault
------------------------------
Date: Thu, 13 Mar 1997 15:14:12 GMT
From: Pam Knowles <pamk@IAFRICA.COM>
Subject: Pumpkin Pie Spices
I want to bake a Pumpkin pie, but don't know the spices the recipe I have (from
the list- Impossible P. Pie.) calls for PP Spices. Please help.
----
Best wishes
Pam
pamk@iafrica.com
JOHANNESBURG
An hour lost in the morning has to be run after all day
---ooOoo---
------------------------------
Date: Thu, 13 Mar 1997 11:15:46 -0500
From: Roberta Bell <rhbell@INDIANA.EDU>
Subject: Re: RECIPE REQUEST - HELP!!!!
This has been a standard in our family for years. We make it with Stove
Top stuffing and cream of mushroom soup.
Make the stuffing mix and let cool. I think you use about 1 1/2 to 2
pounds ground beef or turkey. Make into thin hamburger patties, about 1"
more in diameter than usual. Put a scoop of stuffing in the middle and
wrap the hamburger around to completely enclose the stuffing. (You need
to really wet the surface you are working on so that the meat doesn't
stick to it. A spatula also helps to release the meat from the cutting
board). Do this until all your meet is used up. Put one layer of burger
bundles in a 5 qt dutch oven (or some similar size pan). Mix one can of
mushroom soup and 1/2 can of water. Pour a little over the first layer
of bundles, put another layer of bundles down and pour the rest of the
soup mixture over. If you have left over stuffing sprinkle this between
the layers.
Bake in a 350 degree oven (covered) for 1 hour and 15 minutes.
They're delicious! I'm sure you could substitute spaghetti sauce or
tomato soup for the mushroom soup. In fact, I think I'll try spaghetti
sauce.
Cheers,
Roberta
rhbell@indiana.edu
On Wed, 12 Mar 1997 FRELEVA@aol.com wrote:
> 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: Thu, 13 Mar 1997 11:37:46 -0500
From: "D.W." <malachi@EPIX.NET>
Subject: Diabetic Food Exchanges
Hi Wonderful People!
The mother of the love of my life is a diabetic and she is in need of a
list of food exchanges. Would someone have them and could they send
them to me? I'd greatly appreciate the help.
***HUGS***
D.W.
------------------------------
Date: Thu, 13 Mar 1997 12:20:26 -0500
From: Maggie Workman <workman@CORIOLIS.ATMS.PURDUE.EDU>
Subject: Request: Beef recipe
Hi everyone. Yesterday I purchased a Beef Round, Top Round Roast. It
was on sale. It sort of looks like a beef tenderloin in shape. I was
wanting some good recipes that will be good for this. I was thinking
of some kind of herb crust around it, but I am open for suggestions.
A good friend of mine is coming to visit tomorrow, and I want to make
something nice.
Thanks,
Maggie Workman
Dept. of Chemistry
Purdue University
------------------------------
Date: Thu, 13 Mar 1997 07:13:18 -0600
From: "Anita A. Matejka" <matejka@BGA.COM>
Subject: Recipes: Easter Treats
All of these recipes turned out very well and taste just as good! Enjoy!
The reason I use a combination of light and fat-free cream cheese is to
eliminate the tiny lumps which often develop when using fat-free cream
cheese.
* Exported from MasterCook Mac *
Cookie Nests
Recipe By : Cookies, A Cookie Lover's Collection
Serving Size : 15 Preparation Time :0:00
Categories : Holiday/Easter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c chow mein noodles
7 ozs marshmallow creme
1/4 c reduced fat peanut butter
1/4 c coconut -- flaked
1/2 c M&MsÆ plain chocolate candy -- in pastel colors
2 tbsps reduced fat margarine -- softened
1 tsp pure vanilla extract
45 pcs jelly beans
In a mixing bowl, combine noodles, marshmallow creme, peanut butter,
coconut, candy pieces, margarine, and vanilla extract until smooth. Chill
until easy to handle. On waxed paper, form mixture by 1/4 cupfuls into nest
shape. Repeat with remaining mixture. Place nests on wax paper. Let dry.
Fill each nest with 3 jelly beans each.
- - - - - - - - - - - - - - - - - -
Per serving: 201 Calories; 6g Fat (28% calories from fat); 3g Protein; 33g
Carbohydrate; 1mg Cholesterol; 99mg Sodium
_____
* Exported from MasterCook Mac *
Easter Hunt Pie
Recipe By : Borden Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Holiday/Easter Pudding Mix/Vanilla
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 c low-fat graham cracker crumbs
1/4 c reduced fat margarine -- softened
3 tbsps granulated sugar
Filling:
4 ozs light cream cheese -- softened
4 ozs fat-free cream cheese -- softened
14 ozs fat-free sweetened condensed milk
3/4 c cold water
3 ozs fat-free vanilla pudding mix
1 1/2 c Cool WhipÆ Free -- thawed
12 pcs chocolate eggs -- unwrapped
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9" pie pan. Spread crumb mixture evenly in pie
pan. Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or
until edges are brown. Cool on rack before filling. To prepare filling,
combine cream cheese, sweetened condensed milk, water, and pudding mix. Mix
until well blended and smooth. Gently fold in whipped topping. Spoon 1/2
filling into crust. Place chocolate eggs evenly over filling. Top with
remaining filling. Chill for 3 hours before serving.
- - - - - - - - - - - - - - - - - -
Per serving: 383 Calories; 10g Fat (24% calories from fat); 8g Protein; 64g
Carbohydrate; 19mg Cholesterol; 434mg Sodium
Serving Ideas : To serve, top with fruit or candies.
NOTES : Refrigerate leftovers.
_____
* Exported from MasterCook Mac *
Mini Easter Tarts
Recipe By : Borden Recipes
Serving Size : 8 Preparation Time :0:00
Categories : Holiday/Easter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 whole Single Serve Graham Cracker Crusts
4 ozs light cream cheese -- softened
4 ozs fat-free cream cheese -- softened
14 ozs fat-free sweetened condensed milk
1/2 c lemonade, canned -- thawed
4 drops red food coloring
1 1/2 c Cool WhipÆ Free -- thawed
In a mixing bowl, combine cream cheese, sweetened condensed milk, lemonade,
and food coloring. Mix until well blended and smooth. Gently fold in
whipped topping. Spoon into eight 4-1/2 x 1-1/4" crusts. Chill 3 hours
before serving.
- - - - - - - - - - - - - - - - - -
Per serving: 336 Calories; 10g Fat (26% calories from fat); 8g Protein; 57g
Carbohydrate; 18mg Cholesterol; 328mg Sodium
Serving Ideas : To serve, top with fruit or candies.
NOTES : Refrigerate leftovers.
_____
Anita A. Matejka
<matejka@bga.com>
______________________________________________________________________________
DO NOT include my name or e-mail address in any mailing lists or web sites
unless I explicitly make the request!
------------------------------
Date: Thu, 13 Mar 1997 13:01:16 -0500
From: Martha Sheppard <marthahs@WORLDNET.ATT.NET>
Subject: Re: Pumpkin Pie Spices
pamk@iafrica.com wrote:
>
> I want to bake a Pumpkin pie, but don't know the spices the recipe I have (from
> the list- Impossible P. Pie.) calls for PP Spices. Please help.
Pam, here is the one I use. It also lists use in other foods besides
pie. Good luck, Martha
* Exported from MasterCook *
Pumpkin-Pie Spice
Recipe By : Unknown
Serving Size : 1 Preparation Time :0:00
Categories : Mixes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Ground cinnamon
1 Tablespoon Ground ginger
2 Teaspoons Ground nutmeg
1 Teaspoon Ground allspice
1 Teaspoon Ground cloves
1. Add 1 tbsp. per pie to pumpkin pie filling.
2. Stir 1 tsp. into 2 cups applesauce.
3. Stir 1 tsp. into 2 cups softened vanilla ice cream or
frozen yogurt.
4. Serve over warm fruit pies or gingerbread.
While you're at it, keep these in mind for gifts. Just put
them in a pretty jar, and attach a few recipe suggestions
with a ribbon. Makes a scant 1/2 cup.
- - - - - - - - - - - - - - - - - -
--
Martha Sheppard Orlando, FL
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mailto:marthahs@worldnet.att.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Thu, 13 Mar 1997 13:05:06 -0500
From: Maggie Workman <workman@CORIOLIS.ATMS.PURDUE.EDU>
Subject: Request: Broccoli Bread
Does anyone have a recipe for a bread-machine bread that calls for
a package of broccoli with cheese sauce? I have been wanting to make
this and I finally bought a package of this, now I can't remember
where I saw the recipe.
Thanks,
Maggie Workman
Dept. of Chemistry
Purdue University
------------------------------
Date: Thu, 13 Mar 1997 10:07:00 -0800
From: Stephanie Miles <Stephanie_Miles@UCSDLIBRARY.UCSD.EDU>
Subject: Recipe Needed
The love of my life (the big one, not the little one) wants me to make
Rice Krispy Treats like his mom made. They were made with peanut
butter and butterscotch chips--no marshmallows at all. Anybody have
any idea what he's remembering? This could have been more than 20
years ago (he's 31); any ideas? I really hate it when he asks me to
imitate his mother in the kitchen, but this is a relatively harmless
one. He learned a long, long time ago, NEVER EVER say, "It's not like
my mom's!" I'd appreciate any input!--StephM
------------------------------
Date: Thu, 13 Mar 1997 14:30:55 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: croquette recipies
Pat,
My family used to make croquettes from leftover mashed potatoes. You just
add an egg or two, depending on how many potatoes you have leftover, salt
and pepper. Form into patties and fry until crispy on the outside. We
used to eat these with catsup.
Jean
------------------------------
Date: Thu, 13 Mar 1997 14:51:22 -0500
From: Melissa Ray <MRay622@AOL.COM>
Subject: Re: Couscous Recipe Request Thanks
Thanks to all who posted the couscous recipies. They look great and I can't
wait to try some.
Melissa
------------------------------
Date: Thu, 13 Mar 1997 13:53:38 CST
From: Fredna McNeil <cjmcneil@ALPHA.NLU.EDU>
Subject: Re: recipe needed
Stephanie, in the past I have made a recipe using 1 cup karo and 1 cup sugar
and cooking until clear. Maybe two minutes? Take off the heat and then I
would add 1 cup peanut butter and mix until melted. Pour over 6 cups
cornflakes. I have also used rice krispies instead. You might cut the cups
of rice krispies and add that many chips. Then let them set and cut when
cooled.
Fredna McNeil
CJMcNeil@Alpha.NLU.Edu
------------------------------
Date: Thu, 13 Mar 1997 14:56:21 -0500
From: Heather Mitchell <mitch@ILS.UNC.EDU>
Subject: Subject: Re: Request: ChineseJapanese Recipes & Tips
I second the motion! Thanks, Heather Mitchell
Please post the Chinese Honeyed Shrimp recipe!!
------------------------------
Date: Thu, 13 Mar 1997 15:13:11 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: : Recipe: Polenta
--------- -----This was posted earlier but since someone ask for a recipe
for polena, this is the one that my sister use to make.----
From: Katherine L Smith
To:
Subject:
Date:
Message-ID:
* Exported from MasterCook *
Polenta
Recipe By : Mildred Georgia
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
1/2 teaspoon salt
1 1/2 cups polenta flour of fine ground cornmeal
2 tablespoons butter
Bring water to boil in a large pot, add the salt and polenta flour or
cornmeal; add slowly, stir until mixture starts to bubble, lower heat
and cover. Continue to cook stirring occasionally for 30 minutes. Add
butter, mix well. Dump out on warm serving plate. Serve with sausage
and gravy.
- - - - - - - - - - - - - - - - - -
--------- End forwarded message ----------
------------------------------
Date: Thu, 13 Mar 1997 15:25:51 -0500
From: nancee <nancee@NEO.LRUN.COM>
Subject: Re: Recipe Needed
Could this be what he's remembering? I cut this out of a magazine years
ago.
* Exported from MasterCook *
Scotcheroos
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice KrispiesÆ
1 cup chocolate chips
1 cup butterscotch chips
Bring corn syrup and sugar to a boil in a large pan. Remove from heat.
Stir in peanut butter till melted. Stir in Rice Krispies. Press into
buttered 9 x 13-inch pan. Melt chips together in double boiler; spread
over top of Rice Krispie mixture. Refrigerate 15 minutes. Cut into
squares.
- - - - - - - - - - - - - - - - - -
------------------------------------
E-mail: nancee <nancee@neo.lrun.com>
Date: 3/13/97
Time: 3:24:13 PM
------------------------------------
------------------------------
Date: Thu, 13 Mar 1997 16:05:40 -0500
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: croquette recipies
At 10:05 3/13/97 -0500, Pat Perreault wrote:
>Does anyone have a wonderful croquette recipe they will share with me,
>any flavor. we would rather have oven fried or skillet fried.Any
Hi Pat,
Here's a couple I have in my files. Enjoy!
* Exported from MasterCook II *
Chicken Croquettes
Recipe By : Bill Spalding
Serving Size : 6 Preparation Time :0:45
Categories : Chicken Entree Or Side Dish
Freezes Well
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Chicken; Cooked -- chopped
1/2 Tsp Salt
1/4 Tsp Celery Seed
1 Dash Cayenne Pepper
1 Tsp Lemon Juice
1 Tsp Onion -- grated
1 Tsp Parsley -- minced
White Sauce As Needed
-----White Sauce-----
4 Tbsp Butter/Margarine
4 Tbsp Flour
1 C Milk
-----Breading-----
1 Lg Egg
2 Tbsp Water
1 C Bread Crumbs
Vegetable Oil For Frying
WHITE SAUCE:
In heavy skillet or in top of double boiler, place butter and flour. Heat
and blend well--using wire whisk, blend in milk slowly . Continue cooking
until mixture thickens. Continue to stir and cook for about 2 min. Season
with with salt & freshly ground pepper as desired.
COUQUETTES:
Combine all ingredients except sauce and breading ingreds. Add enough
sauce to keep mixture soft but stiff enough to hold its shape.
Place egg and water in small bowl and beat lightly. Place crumbs in pie
pan. Shape chicken mixture into croquettes. Roll carefully in crumbs,
dip in egg mixture and roll in crumbs again. Place on wax paper and
refrigerate for 30 min. Deep fry at 375~ until golden brown. Drain on
paper towels. Serve as is or with additional cream sauce.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Egg Croquettes Malfel
Recipe By : Smart Shopper's Cookbook
Serving Size : 4 Preparation Time :0:45
Categories : Cheese & Eggs Entree Or Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Cream Of Celery Soup(10 1/2 Oz) -- condensed
8 Hard-Boiled Eggs -- finely chopped
3/4 Cup Dry Bread Crumbs
2 Tablespoons Parsley -- minced
2 Tablespoons Minced Onion
1 Tablespoon Celery -- minced
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tbsp Shortening
1/3 C Milk
1/2 Tsp Thyme
Mix 3 tablespoons soup with eggs, 1/4 cup bread crumbs, parsley, onion,
celery, salt and pepper. Chill 1 hour. Form into 8 croquettes. Roll in
remaining bread crumbs. Fry croquettes slowly in shortening until browned
on all sides. Combine remaining soup with milk and thyme. Heat. Serve as
sauce over croquettes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Rice Croquettes W/Parsley Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:45
Categories : Rice Vegetarian
Entree Or Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable Oil
2 C Cold Cooked Rice
1/4 C Parmesan Cheese
1 Tsp Parsley -- snipped
2 Ea Green Onion -- chopped
2 Ea Eggs
2 Tsp Milk
1/2 C Bread Crumbs -- dry
----Parsley Sauce-----
1 Tbsp Butter -- 1 Cn
1 Tbsp Flour
Salt And Pepper To Taste
1 C Milk
2 Tbsp Parsley -- snipped
SAUCE:
Heat butter ove low heat until melted. Stir in flour, salt, and pepper.
Cook over low heat, stirring consantly, unitl smooth and bubbly; remove
from heat. Stir in milk and parsley. Heat to boiling, stirring
constantly. Boil and stir 1 min. Keep Warm.
CROQUETTES:
Mix rice, cheese, parsley, pepper, onions, and 1 egg in lg. bowl. Mix
remaining egg and milk in sm bowl. Shape rice mixture into 12 oval
croquettes.
Deep fry at 365
Source: Unknown
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Salmon Croquettes
Recipe By : Sylvia Woods
Serving Size : 6 Preparation Time :0:45
Categories : Entree Or Side Dish Fish & Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Pink Salmon -- 15 1/2 oz can
1 Medium Onion -- diced
1 Medium Green Bell Pepper -- seeded and diced
2 Large Eggs
1/2 Cup Flour
1 Teaspoon Salt
1/4 Teaspoon Black Pepper -- freshly ground
--Vegetable Oil For Cooking
1) Drain the can of salmon and place the salmon in a large mixing bowl.
Add the remaining ingredients and mix thoroughly. The croquette mixture
should be moist and not too chunky.
2) Grease one or two large heavy skillets lightly with oil and heat
over medium heat. (A seasoned cast-iron skillet is perfect.) Use about
1/4 cup of the croquette mixture to form patties 3 inches across and about
1/2 inch thick. Cook the croquettes, turning them once, until golden brown
on both sides, about 4 minutes. Serve hot.
- - - - - - - - - - - - - - - - - -
NOTES : You may have to cook the croquettes in batches. Keep the cooked
ones hot on a baking sheet in a preheated 250 F oven while cooking the rest.
West Palm Beach, FL
BillS. :)
Gettin' ready for the "Wearin' o' The Green"
here in West Palm Beach, FL
---A wok is what you throw at a wabbit.
------------------------------
Date: Thu, 13 Mar 1997 16:16:56 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Rum Cake Recipe Request
Hi all!
I have such a craving for rum cake. Would anyone have the recipe that
uses
boxed cake mix, and has ground up nuts on the top? This particular
recipe
was quite popular a number of years ago. TIA
Cindy in PA
cdryan@juno.com
------------------------------
Date: Thu, 13 Mar 1997 13:51:53 -0800
From: Lynette Scribner <lscrib@GORGE.NET>
Subject: Recipe: Lemon Basil Cookies
For those who are planning (or planting!) their gardens now, include some
lemon basil so you can try this recipe. It's perfect with a tall glass of
iced tea on a hot summer day - or with a hot cup of tea in the middle of
winter if you prepare the minced basil and butter and freeze in cookie
batch amounts at the end of the summer. Enjoy!
Lemon Basil Cookies
(Adapted from Martha Stewart's Sugar Cookie Recipe, MSL February '96)
4 cups sifted all-purpose flour
1/2 tsp salt
1 tsp baking powder
2 sticks unsalted butter
2 cups sugar
2 large eggs
2 tsp vanilla extract
2 tsp fresh lemon (or lime) juice
zest of 2 lemons (or limes)
1-2 Tbs finely minced lemon basil
Sift together flour, salt and baking powder and set aside. In mixer, cream
butter and sugar till fluffy. Beat in eggs. Add flour mixture and mix on
low till thoroughly combined. Stir in vanilla, lemon juice, zest and basil.
Roll dough into two logs and chill for 30 minutes. Slice cookies approx
1/4 inch thick and bake at 325 approx 15 minutes, till slightly brown
around the edges. Frost with lemon/lime glaze - see below.
This part isn't very specific. I just mix small amts fresh squeezed lemon
or lime juice with powdered sugar until smooth and spreadable. Spread on
cookies. Get some tea and enjoy!
------------------------------
Date: Thu, 13 Mar 1997 16:58:41 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: Re: homemade mincemeat,
recipe from The Household search light recipe book dtd. l93 6
2 lbs lean beef or veal chopped 4 lbds apples 2 1/2 lbs raisens 4
cups br.sugar 1/2 tsps cloves 1 1/2 tsp.nutmeg 1/2 cup molasses grape
juice, cider, or water 1/2 pound suet ground, 11/2 pounds currents 1/4
pound citron,ground, 1 1/2 tsps cinnamon 1 tsp. mace 2 tsp. salt.
Pare,core and chop apples. Combine with remaining ingredients. Add
water,cider,or grape juice to moisten. Simmer until meats and fruits are
tender and flavors are blended. If desired, any other fruit juices may
be substituted. Pack in sterilized jars and seal You may freeze this
for winter pies. My mother canned it. Another on made with green
tomatoes at the end of the garden season, which I have made and we
loved.... Green tomato mince-meat 1 peck (i use a basket of them)
geen tomatoes i gt sliced apples,fresh or dries 1 pound seedless
raisens salt 1 pound suet chopped, cinnamon, nutmeg, and cloves (to
taste) 2 1/2 lbs.brown sugar 3 lemons wash tomatoes cut in pieces.
Sprinkle with salt let stand overnight. Drain. Add sufficient water o
prevent sticking. Cook 30 min. stirring frequently. Add lemon juice,
grated rind i lemon and white of one lemon cut in small pieces. Add
suet apples, raisens and sugar. Add spices to taste and few grains of
salt. Simmer slowly, stirring often until tomatoes and apples are soft
and flavors blended. Pack in sterilized jars. You may also freeze this
. The smell when you are cooking this will drive you crazy.
A lot of work but very satisfying, warm regards, Pat perreault
------------------------------
Date: Thu, 13 Mar 1997 17:03:11 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: Re: homemade mincemeat,
recipe from The Household search light recipe book dtd. l93 6
2 lbs lean beef or veal chopped 4 lbds apples 2 1/2 lbs raisens 4
cups br.sugar 1/2 tsps cloves 1 1/2 tsp.nutmeg 1/2 cup molasses grape
juice, cider, or water 1/2 pound suet ground, 11/2 pounds currents 1/4
pound citron,ground, 1 1/2 tsps cinnamon 1 tsp. mace 2 tsp. salt.
Pare,core and chop apples. Combine with remaining ingredients. Add
water,cider,or grape juice to moisten. Simmer until meats and fruits are
tender and flavors are blended. If desired, any other fruit juices may
be substituted. Pack in sterilized jars and seal You may freeze this
for winter pies. My mother canned it. Another on made with green
tomatoes at the end of the garden season, which I have made and we
loved.... Green tomato mince-meat 1 peck (i use a basket of them)
geen tomatoes i gt sliced apples,fresh or dries 1 pound seedless
raisens salt 1 pound suet chopped, cinnamon, nutmeg, and cloves (to
taste) 2 1/2 lbs.brown sugar 3 lemons wash tomatoes cut in pieces.
Sprinkle with salt let stand overnight. Drain. Add sufficient water o
prevent sticking. Cook 30 min. stirring frequently. Add lemon juice,
grated rind i lemon and white of one lemon cut in small pieces. Add
suet apples, raisens and sugar. Add spices to taste and few grains of
salt. Simmer slowly, stirring often until tomatoes and apples are soft
and flavors blended. Pack in sterilized jars. You may also freeze this
. The smell when you are cooking this will drive you crazy.
A lot of work but very satisfying, warm regards, Pat perreault
------------------------------
Date: Thu, 13 Mar 1997 17:14:36 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: mince -meat
Sean, by the time I found and posted my mince-meat recipies I had lost
your address, now I have your address and I typed the recicies, I have
lost them in space. These fickle fingers have work to do ...they are
coming, after dinner. Regards, Pat Perreault.
------------------------------
Date: Thu, 13 Mar 1997 17:44:48 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
Subject: Re: Rum Cake Recipe Request
At 04:16 PM 3/13/97 EST, you wrote:
>Hi all!
>I have such a craving for rum cake. Would anyone have the recipe that
>uses boxed cake mix, and has ground up nuts on the top? This particular
>recipe was quite popular a number of years ago. TIA
>Cindy in PA
>cdryan@juno.com
>
Hi Cindy,
You asked and here it is! I haven't made this for years but my Mom did and
it was delicious! Enjoy -
Jo-Ann
In Tallahassee where we're waiting for the rains to come and then - cold !!
Bacardi Rum Cake
1 cup chopped pecans or walnuts
1 18 1/2 oz. package yellow cake mix
1 3 3/4 oz. package instant vanilla pudding
4 eggs
1/2 cup cold water
1/2 cup Wesson Oil
1/2 cup Bacardi dark rum (80 proof) (yum!)
Glaze:
1/4 lb. butter
1/4 cup water
1 cup granulated sugar
1/2 cup Bacardi dark rum (80 proof) (more yum!)
Preheat over to 325. Grease and flour 10 inch tube or 12 cup Bundt pan.
Sprinkle nuts over bottom of the pan. Mix all cake ingredients together.
Pour batter over nuts. Bake 1 hour. Cool. Invert on serving platter and
prick top. Drizzle and smooth glaze evenly over top and sides of cake.
Allow cake to absorb glaze. Repeat til glaze is used up.
------------------------------
Date: Thu, 13 Mar 1997 17:44:21 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: croquette recipies
Pat,
Here is another recipe from "Cooking in Spain". I tried them for the first
time at my friends house. Hers were made with mozzarella cheese. I have
made them with leftover cooked chicken and canned salmon. They are both
delicious. My husband likes them patted very thin so they are crispy. I
don't use a deep fryer but fry them in a small amount of oil in a high
sided saute pan.
Jean
CROQUETAS -- -- Croquettes
3 T oil or butter (I use olive oil)
1/2 small onion, minced
4 T flour
14 liter milk -- a little over a half pint
1/8 tsp grated nutmeg
1/2 tsp salt
400 gms. finely chopped cooked chicken, ham, tuna or fish or vegies
2 eggs, beaten with a little water
200 g fine bread crumbs
oil for frying
Heat the oil or butter and saute the onions til transparent. Do not let
them brown.
Stir in the flour and let it cook briefly, then whisk in milk. Cook,
stirring constantly until this sauce thickens. Season it with nutmeg, salt
and pepper. Stir in the cooked and chopped filling -- any choice of meat,
fish or vegetables can be used
as long as they are well drained of all liquid. Spread this mixture in a
dish and refrigerate it until solid. Place the beaten eggs in a dish, the
breadcrumbs in another. With moistened hands, form the croquette mixture
into balls, cylinders or cones. Dip each croquette first in breadcrumbs
(or flour), then in beaten egg, then again in breadcrumbs, taking care that
they are well covered. Allow to dry in a cool place for 30 minutes. Heat
oil in deep fryer and fry the croquettes, a few at a time, until golden --
about 3 minutes.
------------------------------
Date: Thu, 13 Mar 1997 13:49:00 -0800
From: Stephanie Miles <Stephanie_Miles@UCSDLIBRARY.UCSD.EDU>
Subject: Re[2]: Recipe Needed
I e-mailed this recipe to him and he says we're getting close, but the
chips are stirred in, rather than melted on top. I might try this for
my daughter's Garden Club Bake Sale--he can try one first.
Thanks!!--StephM
______________________________ Reply Separator _________________________________
Could this be what he's remembering? I cut this out of a magazine years
ago.
* Exported from MasterCook *
Scotcheroos
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup light corn syrup
1 cup sugar
1 cup peanut butter
6 cups Rice KrispiesÆ
1 cup chocolate chips
1 cup butterscotch chips
Bring corn syrup and sugar to a boil in a large pan. Remove from heat.
Stir in peanut butter till melted. Stir in Rice Krispies. Press into
buttered 9 x 13-inch pan. Melt chips together in double boiler; spread
over top of Rice Krispie mixture. Refrigerate 15 minutes. Cut into
squares.
- - - - - - - - - - - - - - - - - -
------------------------------------
E-mail: nancee <nancee@neo.lrun.com>
Date: 3/13/97
Time: 3:24:13 PM
------------------------------
Date: Thu, 13 Mar 1997 16:04:57 +0000
From: Kris Milliron <gkmilliron@NT1.DIDO.COM>
Subject: HELP for Easter
I know I'm skipping a holiday here, but I need help. I was signed up
to bring goodies to my son's preschool for the Easter party. These
goodies are for the kid's to take home though, so whatever I do needs
to be packageable in some form. I need help!!!! Any suggestions
would be much appreciated.
TIA
Kris Milliron in MO
------------------------------
Date: Thu, 13 Mar 1997 19:14:32 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: HELP for Easter
Hi Kris!
As a former kindergarten teacher, I can say without hesitation that
almost all kids LOVE peeps. No cooking needed either!
Cindy in PA
cdryan@juno.com
On Thu, 13 Mar 1997 16:04:57 +0000 gkmilliron@nt1.dido.com writes:
>I know I'm skipping a holiday here, but I need help. I was signed up
>to bring goodies to my son's preschool for the Easter party. These
>goodies are for the kid's to take home though, so whatever I do needs
>to be packageable in some form. I need help!!!! Any suggestions
>would be much appreciated.
>
>TIA
>
>Kris Milliron in MO
>
------------------------------
Date: Thu, 13 Mar 1997 20:20:03 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Re: HELP for Easter
Kris, I don't have the recipe for this Easter goody, but I wish
I did, so maybe some wonderful soul out there has this.
Last Easter one of my students brought me a basket of home-made
goodies. One of the things in it was a concoction that looked
like a little nest. I know it had marshmallows, coconut, and
green food coloring. There was an indentation to look like a
nest, and it had three jelly beans in it (jelly bellies, no
less..)
This would be great for your preschoolers, packed in the
snack-sized zip lock bags.
Does anyone have a recipe for this? It was almost too pretty to
eat, but I did anyway, and it was delicious.
Hugs,
Sharon Frye
------------------------------
End of EAT-L Digest - 12 Mar 1997 to 13 Mar 1997 - Special issue
****************************************************************
|
