X-From_: owner-EAT-L@LISTSERV.VT.EDU Fri Mar 14 18:52:09 1997
Date: Fri, 14 Mar 1997 18:41:03 -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 - 13 Mar 1997 to 14 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 27 messages totalling 1429 lines in this issue.
Topics in this special issue:
1. a romantic dinner
2. Request Sweet and Sour Sauce (2)
3. Diabetic Food Exchanges-reply
4. croquette recipies
5. Pumpkin Pie
6. Recipe Request: Quiche (4)
7. Croquettes
8. Recipe: Honey Bunnies
9. WONDERFUL DOUBLE-TREAT COOKIES
10. recipe request
11. Recipe - Lowfat Gumbo
12. HELP for Easter (2)
13. Quiche recipes
14. Thank you
15. cast iron seasoning help
16. PINEAPPLE MACADAMIA BREAD
17. Puff Pastry Recipes
18. LAMB CHOPS W/BEER AND MUSTARD SAUCE:
19. RECIPE: "Russian" meatloaf
20. EASTER GOODY NESTS
21. coffeemakers
22. Rusted Skillets and a Recipe
----------------------------------------------------------------------
Date: Thu, 13 Mar 1997 23:41:15 -0500
From: MRS NAOMI R SANDERS <XXAZ71A@PRODIGY.COM>
Subject: a romantic dinner
My hubby and I have had a very long couple of months. He is looking
for a job and working at the sametime. I decided to make a date with
him, but not leave to house. I want to make him a romantic dinner.
For the life of me I am stumped. Please help. Naomi Sanders
------------------------------
Date: Thu, 13 Mar 1997 20:14:40 -1000
From: Steve & Elizabeth Key <drkey@MAUI.NET>
Subject: Request Sweet and Sour Sauce
Does anyone have a good recipe for sweet and sour sauce (It's usually
red (is that because of food coloring?)). I want to serve it with egg
rolls, but my sauce never turns out quite right.
Mahalo
Liz Key
Haiku Maui Hawaii
------------------------------
Date: Fri, 14 Mar 1997 02:10:53 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: Diabetic Food Exchanges-reply
The food exchange list may already be up on the web.
try http://users.deltanet.com/~tdb
as a starting place and take the turn off for
diabetes information. My officemate who is a diabetic did and
got connected to all the relevant web resources very quickly that way.
hth.
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Fri, 14 Mar 1997 07:50:58 GMT
From: Pam Knowles <pamk@IAFRICA.COM>
Subject: Re: croquette recipies
Pat,
Here is a recipe for croquettes, I made them a few year ago, and they are
lovely.
* Exported from MasterCook *
Meat Croquettes
Recipe By : Culinary Arts Institute - Chicago
Serving Size : 4 Preparation Time :0:00
Categories : Appertizers Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon fat
4 tablespoons flour
1 cup milk
2 cups finely ground cooked meat
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon minced parsley
1 egg
Melt fat, add flour and blend.
Add milk and cook until very thick, stirring constantly.
Add meat, lemon juice seasoning and parsley.
Chill thoroughly.
Form into clylinders, pyramids or patties.
Dip into crumbs, then into slightly beaten egg mixed with 2 tablespoons water
and into crumbs again.
Chill.
Fry in hot deep oil (385F) until brown.
Omit lemon juice and add 1 tablespoon mined onion.
- - - - - - - - - - - - - - - - - -
----
Best wishes
Pam
pamk@iafrica.com
JOHANNESBURG
An hour lost in the morning has to be run after all day
---ooOoo---
------------------------------
Date: Fri, 14 Mar 1997 07:51:05 GMT
From: Pam Knowles <pamk@IAFRICA.COM>
Subject: Pumpkin Pie
Thank you all for all the help and advice I got from you good people. On the
whole in South Africa we do not know Pumpkin Pie.
My family will know it this week end I am sure they are going to love it.
----
Best wishes
Pam
pamk@iafrica.com
JOHANNESBURG
An hour lost in the morning has to be run after all day
---ooOoo---
------------------------------
Date: Fri, 14 Mar 1997 03:00:02 EST
From: Susan Marie Belsinger <sivana@JUNO.COM>
Subject: Recipe Request: Quiche
Hi all! I've been lurking for a while now, and I've been very impressed
with the recipes I've seen and how friendly people are.
Now I have a request of my own. I'd like to make a quiche this weekend,
but don't want to do a Quiche Lorraine, which is the only quiche recipe I
have. Anybody have any ideas?
Also, my mom thinks I'm crazy, but I have a craving for chocolate dipped
orange slices. Does anybody have a good chocolate fruit dip recipe?
Any help would be appreciated.
Susan
------------------------------
Date: Fri, 14 Mar 1997 04:04:42 -0500
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: Request Sweet and Sour Sauce
At 20:14 3/13/97 -1000, Steve & Elizabeth Key wrote:
>Does anyone have a good recipe for sweet and sour sauce (It's usually
>red (is that because of food coloring?)).
* Exported from MasterCook II *
Easy Sweet And Sour Sauce
Recipe By :
Serving Size : 1 Preparation Time :0:10
Categories : Sauces & Gravies Microwave
Fruits Condiments
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C Apricot Or Peach Preserves
2 Tbsp Cider Vinegar
2 Tbsp Catsup
1/4 Tsp Dry Mustard
1. Combine all ingredients in a 1-quart glass measuring pitcher.
2. Cook uncovered in microwave oven 2-1/2 to 3 minutes at High; stir once.
Yield: About 1-1/4 cups.
SOURCE: Adventures in Microwave Cooking
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Sweet And Sour Sauce For Chicken
Recipe By :
Serving Size : 6 Preparation Time :0:10
Categories : Sauces & Gravies Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Oz Catsup
6 Oz Water
3 Oz White Vinegar
14 Oz Sugar
2 Ea Lemons -- juice only
2 Tsp Cornstarch
2 Oz Water
In saucepan put first 5 ingredients and bring to a boil, add the cornstarch
mixed with the water.
Simmer 1 min. to cook the cornstarch.
- - - - - - - - - - - - - - - - - -
Hope these help.
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: Fri, 14 Mar 1997 04:17:07 -0500
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: Recipe Request: Quiche
At 03:00 3/14/97 EST, Susan Marie Belsinger wrote:
>Hi all! I've been lurking for a while now, and I've been very impressed
>with the recipes I've seen and how friendly people are.
>
>Now I have a request of my own. I'd like to make a quiche this weekend,
>but don't want to do a Quiche Lorraine
Ideas you say? <G> How about this:
* Exported from MasterCook II *
Cheddar Bisquit Quiche
Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : Quiches Cheese & Eggs
Our Favorites
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Package Buttermilk Flaky Biscuits
2 Cups Cheddar Cheese -- shredded
2 Tablespoons Flour
3 Eggs -- slightly beaten
1 1/4 Cups Milk
3/4 Cup Ham -- chopped
2 Tablespoons Pimiento -- chopped
1/2 Teaspoon Salt
1 Dash Pepper
Heat oven to 350. Line bottom and sides of 9" pie pan with biscuits; press
together to seal. Combine cheese and flour. Add eggs, milk, ham, pimiento
and seasoning. Mix well. Pour into biscuit shell and bake for 50-55 minutes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Crab And Spinach Quiche
Recipe By : Taste of Home Magazine, Dec/Jan '94, p. 23
Serving Size : 34 Preparation Time :0:00
Categories : Appetizers Taste Of Home
Fish & Seafood Quiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Eggs
1 1/2 Cans Milk
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/8 Teaspoon Ground Nutmeg
1 Cup Shredded Swiss Cheese -- (4 ounces)
1 1/2 Cups Grated Parmesan Cheese
3 Tablespoons All-Purpose Flour
6 To 8 Ounces Crabmeat, Thawed, Drained, Flaked -- (canned or
10 Ounce Pkg. Frozen Chopped Spinach -- thawed/well drained
Pastry For Double Crust Pie -- (9 inch)
In a large bowl, lightly beat eggs. Add milk, salt, pepper and nutmeg; set
aside. Combine cheese and flour; add to egg mixture with the crab and
spinach. Mix well. Pour into two pastry line 9" pie plates or quiche pans.
Bake at 350 F. for 50 minutes or until a knife inserted near center comes
out clean. Cut into narrow pieces. Serve warm.
Yield: 32-36 servings.
MC formatting by bobbi744@sojourn.com
- - - - - - - - - - - - - - - - - -
NOTES : I would think this would also serve 6-8 as a luncheon dish.
* Exported from MasterCook II *
Golden Onion Quiche
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Quiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8" Prebaked Quiche Shell
7 Tbsps Unsalted Butter
2 Lbs Sliced Onions
2 Tbsps Safflower Oil
2 Tbsps Flour
3 Lg Eggs
1 C Heavy Cream
3 Ozs Gruyere Cheese -- freshly grated
Preheat the oven to 375. Dice 3 T butter and refrigerate. In a large
saute pan, cook the onions in the remaining butter and oil, starting over
medium heat and gradually reducing to low heat, for about 1 hour, until the
onions are very tender, golden, and reduced considerably in size. Stir
continuously for the last 15 min and be very careful not to let them burn.
They will be extraordinarily sweet and delectable. Discard any burned
parts. Sprinkle the onions w/the flour, using a strainer or sifter, and
saute another 2 or 3 minutes.
Beat the eggs and cream in a bowl with a third of the cheese. Stir in the
onions, then pour the mixture into the quiche shell. Sprinkle with
remaining cheese and dot with the diced butter. Bake 25-30 minutes or
until browned and set.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Easy Hamburger Quiche
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ground Beef Quiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Unbaked 9 Inch Pie Shell
1/2 Lb Lean Ground Beef
1/2 C Best Foods Mayonnaise
1/2 C Milk
2 Eggs
1 Tbsp Corn Starch
1 1/2 C Cheddar Or Swiss Cheese -- chopped
1/3 C Green Onions -- chopped
1 Dash Pepper
Brown meat in microwave. Drain fat and set aside.
Blend milk, mayo, eggs and cornstarch until smooth (I use my Cuisinart).
Stir in meat, cheese, onion, and pepper. Turn into pastry shell. Bake in
350~ oven 35 to 40 minutes or until golden on top and knife inserted in
center comes out clean. Serves 6.
From: Gaye Levy, Bellevue, WA
Source: A Best Foods mayo ad from the 70's
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 1120 0 881 0 0 0 2536 0 0
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: Fri, 14 Mar 1997 07:40:35 -0500
From: nancee <nancee@NEO.LRUN.COM>
Subject: Re: Recipe Request: Quiche
Susan,
Here's a favorite quiche recipe. Enjoy.
* Exported from MasterCook *
Broccoli and Sausage Quiche
Recipe By : Kit
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie crust
1 can cream of broccoli soup
1/2 pkg brown and serve sausage links (about 5)
1 pkg frozen chopped broccoli -- thawed and drained
1 cup fresh mushrooms, sliced
2 tablespoons instant minced onion
2 eggs
pepper
3/4 cup shredded Swiss cheese
Preheat oven to 450F. Cover bottom of pie crust with foil. Bake for 8
minutes. Remove foil and bake 4-6 minutes longer. Reduce oven temperature
to 375F. Brown sausage and mushrooms together; mix in soup and cheese.
Add eggs, onion and pepper. Mix well and pour into pie crust. Bake quiche
40-45 minutes or until knife inserted near center comes out clean.
- - - - - - - - - - - - - - - - - -
------------------------------------
E-mail: nancee <nancee@neo.lrun.com>
Date: 3/14/97
Time: 7:39:21 AM
------------------------------------
------------------------------
Date: Fri, 14 Mar 1997 08:39:05 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Croquettes
Here are two that I have.
Kim from Ft Myers, FL
swcoate@peganet.com
* Exported from MasterCook II *
SALMON CROQUETTES
Recipe By : Mary Mcguire (ToH Apr/May 95)
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can (14 3/4 oz) pink salmon, drained, deboned -- flaked
1/2 cup evaporated milk
1 1/2 cups cornflake crumbs -- divided
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
Oil for deep-fat frying
Dry bread crumbs, as needed
TARTAR SAUCE
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion
In a medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish,
celery and onion; mix well. Add enough bread crumbs to make it dryer (less
soupy). With wet hands, shape 1/4 cupfuls into cones. Roll in remaining
crumbs. Heat oil in a deep-fat fryer to 365. Fry croquettes, a few at a
time, for 2 to 2 1/2 minutes or until golden brown. Drain on paper towles;
keep warm. Combine tartar sauce ingredients in a medium saucepan; cook over
medium-;ow heat until heated through and slightly thickened. Serve warm with
croquettes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
RICE CROQUETTES
Recipe By : Lucia Edwards (ToH Feb/Mar 96)
Serving Size : 1 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup chopped onion
2 tablespoons butter
1 cup uncooked long grain rice
2 1/4 cups chicken broth
2 tablespoons chopped fresh parsley
1 egg -- lightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup dry bread crumbs
Cooking oil
Additional fresh parsley -- optional
In a large saucepan, saute onion in butter until tender. Add rice; saute 3
minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and
simmer for 20 minutes. Cool for 30 minutes. Stir in egg, cheese, basil and
pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in
crumbs. In an electric skillet, heat 1/4 in of oil to 365. Fry croquettes, a
few at a time, for 3-4 minutes or until crist and golden, turning often.
Drain on paper towels. Garnish with parsley if desired.
YIELD: 16 croquettes
- - - - - - - - - - - - - - - - - -
Enjoy!!
------------------------------
Date: Fri, 14 Mar 1997 08:05:52 -0600
From: "Anita A. Matejka" <matejka@BGA.COM>
Subject: Recipe: Honey Bunnies
For Easter, my husband and I have made this recipe many times in the past
few years. They are very good!
* Exported from MasterCook Mac *
Honey Bunnies
Recipe By : Fleischmann's Yeast
Serving Size : 15 Preparation Time :0:10
Categories : Bread/Yeast Holiday/Easter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Batter:
1 1/2 c unbleached flour
2 pkgs dry yeast
1 tsp salt
2/3 c evaporated skim milk
1/2 c water
1/2 c honey
1/4 c reduced fat margarine -- melted
2 whole eggs
3 c unbleached flour
Glaze:
1/4 c honey
1/4 c reduced fat margarine -- melted
1/2 c raisins
To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt
in a mixing bowl; set aside. In a skillet, heat evaporated skim milk,
water, 1/2 cup honey and 1/4 cup margarine until very warm 120-130 degrees.
Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs
and remaining 3 cups flour, knead dough until smooth, working in additional
flour as necessary to from stiff dough . Place in a mixing bowl coated with
cooking spray. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours.
On lightly floured surface, divide dough into 15 pieces. Roll each into a
20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and
3 1-inch (ears and tail) strips. Coil pieces to make body and head; attach
ears and tail to head and body. Place bunnies on baking sheet coated with
cooking spray. Cover; let rise in warm, draft-free place until doubled in
size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or until golden
brown. Remove to wire racks. Meanwhile to prepare glaze, combine remaining
honey and margarine in a saucepan until margarine has melted. Brush bunnies
with glaze while warm. Then, decorate with raisins for eyes.
- - - - - - - - - - - - - - - - - -
Per serving: 235 Calories; 4g Fat (14% calories from fat); 6g Protein; 47g
Carbohydrate; 29mg Cholesterol; 206mg Sodium
_____
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: Fri, 14 Mar 1997 09:02:16 EST
From: Marietta J Slater <marietta2@JUNO.COM>
Subject: Re: WONDERFUL DOUBLE-TREAT COOKIES
On Thu, 13 Mar 1997 22:50:58 EST teasel@JUNO.COM (Teasel) writes:
>>> I tried the recipe posted by Marietta and Joel for
> Double-Treat cookies--they are delicious with a Capital
> D!! I'm addicted to them.
>
>These must have been posted before I joined this list.
>
>If it is not too much trouble, would someone please be so
>kind as to EMail it to me (or post it to the list if you
>think that others would be interested as well)?
>
>Thank you _VERY_ much.
-----------------------------------------------------------------------------
This recipe is one of my son's favorites. Joel made them last summer for
the very first time. This was one of the items he took to the County
Fair to be judged and he received a blue ribbon for them. If you like
peanut butter and chocolate, then this is the recipe for you.
Double Treat Cookies
2 cups flour
2 tsp. baking soda
1 cup shortening
3/4 cup sugar *
3/4 cup brown sugar *
2 eggs
1 tsp. vanilla
1 cup. dry oats
1 c. peanut butter ( chunky or smooth)
1 6 oz. pkg chocolate chips **
Beat together the shortening, sugars, and eggs until fluffy. Blend in
peanut butter and vanilla. Add dry ingredients. Stir in chocolate
chips. Shape into small balls. Place on ungreased baking sheet.
Flatten with a glass dipped in sugar. Bake at 350 degrees approximately
8 minutes.
* original recipe called for 1 whole cup each of both kinds of sugars. I
and
my children usually cut down on some of the sugar. Either version is
wonderful.
** original recipe called for 6oz of chips- we like to use 12 oz., but
then we really like chocolate chips.
Marietta and Joel from Kansas
------------------------------
Date: Fri, 14 Mar 1997 09:15:51 -0400
From: Betsey <waterman@VT.EDU>
Subject: recipe request
Hi everyone! I'm new to this list and love it! Your recipes are wonderful
although I'll probably end up gaining about 20 pounds! I'm looking for a
particular recipe and thought I'd see if anyone has something similar. The
Applebees restaurant here in my little town had a great Snickers Pie.
Unfortunately they no longer make it. Does anyone have a recipe for
something like this?
Thanks!
Elizabeth (Betsey) Waterman
Advising Office - Department of Communication Studies
Virginia Tech
waterman@vt.edu; 540-231-7942
------------------------------
Date: Fri, 14 Mar 1997 08:40:56 -0600
From: "J.Benson" <cejab@CIN.NET>
Subject: Recipe - Lowfat Gumbo
This is untried...but I think it sounds tasty.
* Exported from MasterCook *
Lowfat Gumbo
Recipe By : American Health Magazine - March '97
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 quarts low-sodium chicken broth
1 tablespoon peanut oil
1 large yellow onion -- diced
1 large tomato -- peeled, seeded, dice
1/2 cup red bell pepper -- diced
1/2 cup green bell pepper -- diced
1/2 cup celery -- chopped
5 cloves garlic -- peeled and crushed
2 medium bay leaf
pinch dried thyme
pinch dried oregano
1 cup chicken -- cubed
1/2 pound small shrimp -- cleaned
1 teaspoon Creole seasoning
pinch cayenne
1/2 cup Fat-Free Roux -- (recipe follows)
3 cups cooked rice
hot pepper sauce
1. Place chicken broth in a saucepan and bring to a simmer over medium
heat. Cover the pot; remove from heat.
2. In a large, heavy stockpot heat peanut oil over medium heat. Add onion,
tomato, bell pepper, celery, garlic, bay leaves, thyme and oregano, and
saute, stirring frequently, for about 20 minutes or until vegetables are
soft.
3. Add smoked chicken, shrimp, Creole seasoning and cayenne pepper to
vegetables, and cook for 5 minutes, stirring frequently. Gradually stir in
the precooked roux 1 tbsp. at a time, stirring constantly.
4. Slowly add the warm broth to the stockpot, 1.2 cup at a time, stirring
well to incorporate. Adjust seasoning to taste. Lower the heat and simmer
the gumbo for 30 to 40 minutes, stirring from time to time. Serve
immediately over hot rice and pass hot pepper sauce at the table.
FAT- FREE ROUX
(Makes 2 cups)
Store excess in an airtight container in the refrigerator or freezer. It
will keep indefinitely.
1. Preheat oven to 375 degrees F. Place 2 cups all-purpose flour in a heavy
roasting pan and put it in the oven. When the flour begins to brown, after
about 25 minutes, open the oven and stir with a wooden spoon, breaking up
any lumps.
2. Continue to stir the flour every 5 minutes, for about an hour, or until
it turns a nut-brown color. Remove the roux from the oven and let it cool.
When cool, strain the roux through a sieve to remove any lumps.
- - - - - - - - - - - - - - - - - -
NOTES : The recipe calls for smoked chicken...but I entered it as regular
chicken to be able to access the nutritional information (since smoked
chicken isn't in the database).
------------------------------
Date: Fri, 14 Mar 1997 09:33:27 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: Recipe Request: Quiche
Hi Susan!
I have a recipe for spinach and blue cheese quiche if you're interested.
Cindy
cdryan@juno.com
On Fri, 14 Mar 1997 03:00:02 EST sivana@JUNO.COM (Susan Marie Belsinger)
writes:
>Hi all! I've been lurking for a while now, and I've been very
>impressed with the recipes I've seen and how friendly people are.
>
>Now I have a request of my own. I'd like to make a quiche this
>weekend, but don't want to do a Quiche Lorraine, which is the only
>quiche recipe I have. Anybody have any ideas?
>
>Also, my mom thinks I'm crazy, but I have a craving for chocolate
>dipped orange slices. Does anybody have a good chocolate fruit dip
>recipe?
>
>Any help would be appreciated.
>
>Susan
------------------------------
Date: Fri, 14 Mar 1997 10:41:10 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: HELP for Easter
Hi Sharon,
This isn't a goody but I thought the idea was very cleaver. I saw it on TV
and can't remember who was demonstrating the idea. You take fresh pasta
such as linquini,
or some other long thin pasta and form it into a nest. Arrange colored
hard boiled eggs in it. It was simple but very attractive. It could be
used as a decoration and later you cook the pasta.
Jean
------------------------------
Date: Fri, 13 Dec 1996 11:10:22 -0500
From: Patrick & Sarah Gruenwald <sitm@EKX.INFI.NET>
Subject: Re: Quiche recipes
Hi All,
Decided to join you all officially...it is nice to meet you all..and
thanks for all the great recipes and food tips...below are some quiche
recipes that were requested.
---------- Recipe via Meal-Master (tm) v8.x
Title: Quiche Lorraine
Categories: dairy, poultry
Yield: 6 servings
7 refrigerated breadstick
-dough; (1 package)
Vegetable cooking spray
1 1/2 slivered onion
6 turkey bacon; chopped
3 reduced-fat reduced-sodium
-Swiss ch; (3/4 cup) shredde
1 evaporated skimmed milk
2 cornstarch
1/8 ground nutmeg
1 ground red pepper
2 eggs
2 egg whites
Unroll breadstick dough, separating into strips. Working on a
flat
surface, coil one strip of dough around itself in a spiral pattern.
Add
second strip of dough to the end of the first strip, pinching
ends
together to seal; continue coiling dough in a spiral
pattern.
Repeat procedure with remaining dough strips to make an 8-inch
flat
circle. Roll dough into a 13-inch circle, and fit into a 9-inch
quiche
dish or pieplate coated with cooking spray. Fold edges under, and
flute;
set prepared crust
aside.
Combine onion and bacon in medium nonstick skillet coated with
cooking
spray. Cook 10 minutes over medium-high heat, stirring frequently.
Spread
onion mixture in prepared crust. Top onion mixture with cheese, and
set
aside.
Combine milk and next 5 ingredients in container of an electric
blender;
cover and process until
smooth.
Pour milk mixture over cheese. Bake at 375 deg for 35 minutes or until
a
knife inserted 1 inch from center comes out clean; let stand 10
minutes.
Yield: 6 servings (serving size: 1
wedge).
- - - - - - - - - - - - - - - - -
-
Nutr. Assoc. : 2338 0 4288 68 5233 0 0 0 0 0
0
-----
---------- Recipe via Meal-Master (tm) v8.x
Title: Spanakopita Quiche
Categories: meatless
Yield: 6 servings
Vegetable cooking spray
10 oz frozen chopped spinach;
-thawed and drained
1 c 1% low-fat cottage cheese
2 oz crumbled feta cheese; (1/2
-cup)
1/4 ts pepper
2/3 c nonfat buttermilk
2 eggs
1 egg white
1/4 c chopped green onions
1 tb chopped fresh oregano
1 lg clove garlic
6 frozen phyllo pastry; thawed
2 tb fine dry breadcrumbs;
-divided
1 1/2 c sliced plum tomato;
-(1/4-inch-thick)
Coat a 9-inch pieplate with cooking spray; set aside. Press
spinach
between paper towels until barely moist; set
aside.
Position knife blade in food processor bowl; add cottage cheese and
next 5
ingredients, and process until smooth. Add spinach, green onions,
oregano,
and garlic; process 45 seconds. Set
aside.
Working with 1 phyllo sheet at a time, lightly coat each sheet
with
cooking spray. Fold phyllo sheet in half crosswise to form a 13-
x
8-1/2-inch rectangle, and lightly coat both sides of rectangle
with
cooking spray. Gently press rectangle into pieplate, allowing ends
to
extend over edges of
pieplate.
Repeat procedure with a second sheet of phyllo, placing it across
first
sheet in a crisscross design; sprinkle 1 tablespoon breadcrumbs
over
second sheet. Repeat procedure with remaining phyllo and
breadcrumbs,
continuing in crisscross design, ending with phyllo. Fold in edges
of
phyllo to fit pieplate and form a
rim.
Pour spinach mixture into prepared crust; gently arrange tomato
slices
over
filling.
Bake at 350 deg for 55 minutes or until a knife inserted 1 inch
from
center comes out clean; let stand 10 minutes. Yield: 6 servings
(serving
size: 1
wedge).
- - - - - - - - - - - - - - - - -
-
Serving Ideas : Cut into
wedges.
NOTES : Spinach, feta cheese, and phyllo dough, key ingredients in
the
classic Greek dish spanakopita (span-uh-KOH-pih-tuh), combine
with
cottage cheese in this unique quiche. Breadcrumbs
sprinkled
between the phyllo layers prevent a soggy
crust.
Nutr. Assoc. : 0 0 4047 0 0 4938 0 0 0 3390 0 0 0
4527
-----
--
Sarah in Ky
sitm@ekx.infi.net
http://www.ne.infi.net/~sitm
My server changed my web page address...please update your
bookmarks...:)
------------------------------
Date: Fri, 14 Mar 1997 11:21:35 -0600
From: Rochelle Krueger <KRUEGERR@PLATTE.UNK.EDU>
Subject: Thank you
Everyone,
Thank you for the help with the whipped topping. The Black Forest Cherry Cake
looked so wonderful, I *almost* didn't want to cut it...but the stomach won
out. Also, a big thank you for the brisket recipes. This weekend will be
fabulous!!!
I recall reading about an archive that this list has. If so, what is the
address to access that.
Thank you!!!
Rochelle Krueger
------------------------------
Date: Fri, 14 Mar 1997 12:29:29 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: cast iron seasoning help
Due to an unfortunate cooking incident (drat Julia Child and her
complicated recipes) my husband has stripped all seasoning off of
our trusty old cast iron frying pan. Could you let me know your
favorite way of seasoning/reseasoning yours. It really is bone
dry now and I need to do something before I can use it again.
Thanks!
-Felicia
------------------------------
Date: Fri, 14 Mar 1997 11:50:08 -0800
From: Jennifer Marshall <jwmarsh@SWBELL.NET>
Subject: Re: HELP for Easter
how about trying this: melt down white almond bark, mix in a couple of
drop of green food coloring and coconut shape into nest size patties.
Make an spot for three mini jelly bean. For convenience, use those
aluminum muffin liners.
The above is my moms recipe for Easter egg nests. She loves ones that
the Russell Stover candy company makes buy balks at the price so she
made up her own recipe.
Jennifer Marshall
Kansas City, KS
Sharon H. Frye wrote:
>
> 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
------------------------------
Date: Fri, 14 Mar 1997 13:04:32 EST
From: Teasel <teasel@JUNO.COM>
Subject: PINEAPPLE MACADAMIA BREAD
I've been making this recipe since I was a teenager. It
originally appeared in that big, beautiful cookbook by Mary
and Vincent Price.
I consider it somewhat closer to a coffee cake than to a
standard fruit bread. In any event, folks here have loved
it. It can be mailed, and is nice for Easter gifts. (You
could make smaller loaves using mini loaf pans; just make
sure to bake it for less time.)
3 1/2 cups sifted all-purpose flour
4 teaspoons (1 tablespoon plus 1 teaspoon) baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups coarsely chopped unsalted macadamia nuts
6 tablespoons (3/4 stick) butter, softened
1 1/2 cups light brown sugar, firmly packed
2 eggs
2 cups canned crushed pineapple (undrained)
1/4 cup granulated sugar
1 teaspoon ground cinnamon
. Preheat oven to 350 degrees F.
. Butter two (1-pound) loaf pans.
. Sift dry ingredients into large bowl.
. Stir in macadamia nuts.
. In mixing bowl, cream butter with brown sugar.
. Add eggs; continue beating until mixture is smooth.
. Stir in one-half of the flour-nut mixture.
. Stir in crushed pineapple (including juice).
. Add remaining flour-nut mixture, continuing to stir until
it is well-blended.
. Pour batter into prepared pans.
. Combine granulated sugar with cinnamon. Sprinkle evenly
over loaves.
. Place pans in oven and bake until done (50 - 60 minutes).
. Leave loaves in pan for 5 minutes, then invert onto wire
rack to cool.
------------------------------
Date: Fri, 14 Mar 1997 15:29:03 -0500
From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
Subject: Puff Pastry Recipes
Forgive me if I'm wrong, but was someone on this list looking for some puff
pastry recipes? Well, here are two that I found as I was looking over some
old recipes that I cut out of old Woman's World magazines.
Lilia
Chocolate-Orange Matchsticks
1 1/2 cups confectioners' sugar
1 egg white
1 tsp grated orange peel
3/4 tsp orange juice
1/2 box frozen puff pastry, thawed (1 sheet)
3 TB semisweet chocolate pieces
Preheat oven to 350. In med bowl, mix sugar, egg white, orange peel and
juice until well blended. Unfold and place puff pastry sheet on cookie
sheet. With long metal spatula, spread half the glaze on puff pastry
sheet. cover and freeze remaining glaze for another use. With sharp
knife, cut pastry into thirds, then lengthwise into 1/2 inch sticks.
Arrange on two cookie sheets. Bake 15 minutes or until pastry is golden.
Remove to wire rack.
Meanwhile, place chocolate in small plastic food-storage bag. In
microwave, cook on HIGH 3 min. With scissors, snip corner of bag. Drizzle
chocolate over pastry sticks. Place in freezer 10 min or until chocolate
is set.
Makes 60 sticks. 32 cal. per stick.
Raspberry-Mint Pizza
1 pkg. (8oz) reduced calorie cream cheese
1/4 cup reduced-calorie sour cream
2 TB sugar, divided
1/2 pakg frozen puff pastry sheets, thawed (1 sheet)
1 TB mint leaves, cut into strips
1/2 pint raspberries
Mint leaves for garnish
Preheat oven to 425. In food processor, blend cream cheese, sour cream and
1 TB sugar; chill. Unfold and place puff pastry sheet on cookie sheet.
Sprinkle with remaining 1 TB sugar. With rolling pin, roll pastry to 12
inch square. Prick with fork. Bake 10 min. until brown. remove from
oven; spread with cream cheese mixture. Top with mint and raspberries.
Makes 6 servings. Per serving: 296 cal.
------------------------------
Date: Fri, 14 Mar 1997 16:20:47 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: LAMB CHOPS W/BEER AND MUSTARD SAUCE:
--------- Begin forwarded message ----------
From: Katherine L. Smith
Found this in the Atlanta Journal last night, sounded good, hope you
enjoy Katherine
* Exported from MasterCook *
LAMB CHOPS WITH BEER & MUSTARD SAUCE
Recipe By : Atlanta Journal
Serving Size : 4 Preparation Time :0:10
Categories : Irish Foods Lamb
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 chops lamb chop about 3 ounces each -- trimmed of fat
2 cloves garlic -- peeled and cut in ha
1 teaspoon vegetable oil
Salt and Pepper to taste
1 cup beef broth -- defatted
1 bottle 12 0z beer -- * see note
1 tablespoon molasses
1 1/2 tablespoons grainy mustard
1 teaspoon cornstarch
Preheat oven to 400 degrees. Rub lamb chops with one of the garlic
halves, then brush the chops lightly with oil and season with salt and
pepper. Heat a large nonstick skillet over high heat. add the lamb
chops and brown well on both sides, about 2 minutes per side. Transfer
the chops to a small ovenproof dish and roast until desired doneness,
about 10 minutes for medium-rare.
Meanwhile, pour beef broth and 1 cup of beer into the skillet; stir in
molasses and the remaining garlic. Bring to a boil and cook over
medium-high heat until the liquid is reduced by half, about 8 to 10
minutes. Remove garlic and stir in mustard.
In a small bowl, combine cornstarch and remaining beer. add to the sauce
in the pan and whisk until slightly thickened. Season to taste with salt
and pepper. Serve Immediately.
- - - - - - - - - - - - - - - - - -
NOTES : Note. Ireland's biggest-selling export beer-Guinness stout-is to
dark for this sauce. Try an Irish lager such as Harp.
--------- End forwarded message ----------
------------------------------
Date: Fri, 14 Mar 1997 17:49:43 EST
From: Wendi J Grezlak <wgrezlak@JUNO.COM>
Subject: RECIPE: "Russian" meatloaf
I have my doubts about whether this is Russian, but it sure is good. The
filling can be prepared, then frozen. So when you've got last-minute
company coming, just thaw the filling, unroll the bread dough, and
proceed. Our friends always love this!
Russian Meatloaf
1 lb. ground beef or turkey
1/2 c. chopped onions
1 TBSP butter (or use cooking spray)
2 eggs, slightly beaten
1 c. shredded Swiss or mozzarella cheese, divided in half
1/2 c. dry bread crumbs
2 TBSP parsley
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. pepper
1 (10 oz.) refrigerated French bread dough
Spray large skillet with cooking spray, or heat butter in skillet. Brown
meat and onion. Drain excess oil. Remove from heat.
Add all remaining ingredients except half of the cheese and the bread
dough. Mix thoroughly. (If desired, freeze in 4 cup container for future
use, then thaw and proceed.)
Unroll bread dough onto greased cookie sheet or ungreased baking stone.
Shape meat mixture into a loaf on dough. Sprinkle with cheese. Pull dough
over meat and seal edges.
Bake at 350 for 30 minutes.
------------------------------
Date: Fri, 14 Mar 1997 18:19:45 EST
From: Teasel <teasel@JUNO.COM>
Subject: EASTER GOODY NESTS
I was asked for specific directions for these, so dug out my
recipe and hope that this will help. They make really cute
little Easter favors.
The only trick is to make sure that you add the coconut and
candies immediately after making the nest so that the
marshmallows are still sticky and will thus hold the candies
in place.
Dried flaked coconut
Green food coloring
PAM (or comparable non-sticking spray), optional
6 tablespoons (3/4 stick) margarine or butter
1 (10 oounce) package regular marshmallows (about 40)
6 cups corn flakes (or, substitute Rice Krispies)
1 marshmallow chicken for each "nest"
Several jelly beans of jelly bellies for each "nest"
Cardstock (for poem)
Clear plastic wrap (to protect completed nests)
Custard cups (optional)
. Tint coconut green. Set aside until dry.
. Spray PAM inside custard cups. Set aside. (If you don't
have custard cups, omit this step.)
. Put all but two teaspoons (1/3 cup) margarine or butter in
large saucepan. Cook over low heat until melted.
. Stir in marshmallows. Continue cooking, stirring
constantly, until marshmallows melt and mixture is syrupy.
. Remove pan from heat and stir in cereal.
. Butter your fingers with remaining 2 teaspoons butter or
margarine. Working quickly, form cereal mixture into
balls.
- If you are using the custard cups, press each ball
against bottom and sides of each cup, forming a nest.
- If you are not using custard cups, simply make free-
form nests sufficiently large to hole the marshmallow
chicken and a few jelly beans or jelly bellies.
. Sprinkle a little green-tinted coconut over each nest to
simulate grass.
. Place a few jelly beans or jelly bellies over the grass
(varying the colors) to simulate eggs.
. Place a yellow marshmallow chicken in the middle of the
nest (so that the mama hen appears to be surrounded by her
eggs).
. If you _KNOW_ that _ALL_ of the recipients are Christian,
print the following quotation onto cardstock. (The poem
adds a wonderful touch, but only if all of the recipients
are Christian ... e. g., it would be wholly inappropriate
for a public school class comprised of children of different
faiths.)
JELLY BEAN PRAYER
Red is for the blood He gave,
Green is for the grass He made,
Yellow is for the sun so bright,
Orange is for the edge of night.
Black is for the sins that were made,
White is for the grace He gave,
Purple is for the hour of sorrow,
Pink is for the new tomorrow.
A nest full of jelly beans,
colorful and sweet,
Is a prayer ... is a promise.
Is an Easter treat!
Author Unknown
. Attach poems to nests and encase in clear plastic (to
protect the food).
VARIATIONS: Melt white almond bark. Stir in a little dried
flaked coconut and a couple of drops of green
food coloring. Shape into little nests and
proceed as above.
You can substitute muffin tins for custard cups,
but the resultant nests will be a little small
to hold the jelly bellies and marshmallow
chicken. (You will then be able to fit the
completed nests into foil muffin cup liners.)
------------------------------
Date: Fri, 14 Mar 1997 18:31:01 -0500
From: Angele and Jon Freeman <jfreeman@NETUSA1.NET>
Subject: coffeemakers
Small problem, looks like something got inot the reservoir area of
my Mr. Coffee.
First question, anyone ever take their coffeemaker apart? And
secondly, what do you clean your coffeemaker out with? a Vinegar
wash? special cleanser?
TIA
Angele
jfreeman@netusa1.net
------------------------------
Date: Fri, 14 Mar 1997 17:40:25 +0000
From: Janet Baker <jbaker@ACCUNET.NET>
Subject: Rusted Skillets and a Recipe
This is a multi-part message in MIME format.
--------------216024A54F35
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
HELP!!!! I just got back from a trip, and while I was gone the pipe
under my kitchen sink busted. The bad part is that my new 3-piece cast
iron skillet set was under the sink too! So, they are rusting from the
water, and I really have no idea what to do about them. I season them
regularly, but I have no idea what to do for the rust. Any help would
be greatly appreciated!
In thanks, here is a recipe for a cake that was on the back of a cake
box. It was WONDERFUL!! But note the note at the end.
--
Janet Baker <jbaker@accunet.net>
A Trekkie: One who runs out of the house with mice taped to him,
shouting, "TRIBBLES!! They're everywhere!!"
--------------216024A54F35
Content-Type: text/plain; charset=us-ascii; name="Dessert.mxp"
Content-Transfer-Encoding: 7bit
Content-Disposition: inline; filename="Dessert.mxp"
* Exported from MasterCook II *
Apricot-Almond Torte
Recipe By : Back of Cake Box (Janet Baker)
Serving Size : 1 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package SuperMoist Golden Vanilla Cake Mix
1 teaspoon almond extract
21 ounces apricot pie filling
Heat oven to 350 degrees. Greas and flour 2 round pans, 8 or 9 1/2 inches.
Prepare cake mix as directed on package, except beat in almond extract. Pour into pans. Bake and cool as directed.
Split cake horizontally to make 4 layers.
Place bottom layer on plate, cut side up. Spread 1/4 apricot filling over top. Top with another layer, cut side down. Repeat with rermaining remaining pie filling and cake layers.
- - - - - - - - - - - - - - - - - -
NOTES : I brushed a bit of apricot liquer (about 1/8 cup) with a pastry brush. This could be omitted, but it adds flavor.
--------------216024A54F35--
------------------------------
End of EAT-L Digest - 13 Mar 1997 to 14 Mar 1997 - Special issue
****************************************************************
|
