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Date: Fri, 14 Mar 1997 23:00:06 -0500
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There are 17 messages totalling 828 lines in this issue.
Topics of the day:
1. coffeemakers (2)
2. Jello Salad request (4)
3. Rusted Skillets and a Recipe (2)
4. : Recipe: Champ Mashed Potatoes
5. EASTER GOODY NESTS (2)
6. Recipe Request: Quiche
7. cast iron seasoning help (2)
8. recipe request
9. coffemakers
10. RECIPE REQUEST - HELP!!!!
----------------------------------------------------------------------
Date: Fri, 14 Mar 1997 19:01:29 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: coffeemakers
Hi Angele,
I have a Krups. I've never taken it apart, but I do clean it from time
to time. I have used vinegar, and those special
packets of cleaner made especially for drip coffee makers. Personally I
thought that the special packets did a
better cleaning job than the vinegar and water. My only gripe is that
my machine does not get the coffee quite as hot as I would like it to be.
Cindy in PA
cdryan@juno.com
On Fri, 14 Mar 1997 18:31:01 -0500 "Angele and Jon Freeman"
<jfreeman@netusa1.net> writes:
>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 19:06:17 -0500
From: Sharon Ravert <sravert@CSC.SCTBOCES.ORG>
Subject: Jello Salad request
Hi--
My sister wants me to make the jello salad for Easter that I made years
ago. Of course I can't find my recipe. It used lime jello, cottage
cheese, cream cheese and crushed pineapple. Any help would be much
appreciated.
Sharon
Sharon H. Ravert
Elmira Free Academy Guidance Office Secretary
933 Hoffman Street Elmira, New York 14905
(607) 735-3109 Fax Number (607) 735-3110 Office Number
------------------------------
Date: Fri, 14 Mar 1997 19:04:12 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: Rusted Skillets and a Recipe
Hi Janet!
I may be way off on this, but I would think that a little elbow grease
and a steel wool pad would do the trick.
Let us know what you finally do, and how it turns out. Good luck
Cindy
cdryan@juno.com
On Fri, 14 Mar 1997 17:40:25 +0000 Janet Baker <jbaker@accunet.net>
writes:
>This is a multi-part message in MIME format.
>
>--------------216024A54F35
>Content-Type: text/plain; charset=us-ascii
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>
>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
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>
> * 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--
>
------------------------------
Date: Fri, 14 Mar 1997 18:20:24 -0600
From: "Gail Y. Bryant" <gbryant@MAIL.COIN.MISSOURI.EDU>
Subject: Re: coffeemakers
I have never heard of those special coffee cleaning packets. What are
they called and where do you get them?
Gail Bryant
------------------------------
Date: Fri, 14 Mar 1997 19:19:45 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: : Recipe: Champ Mashed Potatoes
Another Irish recipe I found in Atlanta Journal, please check the leek
entry, that is not freeze-dried, that got in there when posting to MC
and their help I don't need.(G)
Hope you enjoy, Katherine
* Exported from MasterCook *
CHAMP (MASHED POTATOES)
Recipe By : Atlanta Journal
Serving Size : 4 Preparation Time :0:20
Categories : Irish Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds potatoes, preferably Yokon Yellow -- peeled and
cut in ch
1 cup leeks, freeze-dried -- chopped*
1 cup low-fat milk
1 tablespoon olive oil
Salt and freshly ground pepper
Clean leek very well. In a saucepan, cover potatoes with cold salted
water. Bring to a boil and cook, partially covered, until tender, about
15 minutes.
Meanwhile, in anogher sauce pan, combine leeks and milk. Bring to a
simmer over low heat. Cook, partially covered, stirring occasionally,
until the leeks are tender, about 15 minutes.
Drain the potatoes and return them to the pot. With a potato masher,
mash until smooth. Stir in oil and warm leeks and milk. Season to
taste with salt and pepper.
- - - - - - - - - - - - - - - - - -
NOTES : Note: Traditionally this dish is made with potatoes and
scallions (green onions) and topped with a great deal of butter.
Substituting leeks for scallion produces a mellower flavor, one that
doesnnn;t requite a buttery finish. Yukon Golds also add buttery color
and flavor.
--------- End forwarded message ----------
------------------------------
Date: Fri, 14 Mar 1997 19:29:11 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: Re: Jello Salad request
Here is the recipe we use most holidays.,without cottage cheese which my
husband can't stand.
6oz. cream cheese at room temp. 2 small pkgs lime jello i can crushed
pineapple 13 1/2 oz. 2 cups hot water. Cream cheese and jello real
well add boiling water and mix thouroughly then add pineapple, juice and
all. You may add nuts or celery (I don't) slightly grease (pam) mold. As
it jells, stir once. Warm regards, Pat Perreault
------------------------------
Date: Fri, 14 Mar 1997 18:30:11 +0000
From: Janet Baker <jbaker@ACCUNET.NET>
Subject: Re: Jello Salad request
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Sharon Ravert wrote:
>
> Hi--
>
> My sister wants me to make the jello salad for Easter that I made years
> ago.
This is a recipe that my mom made all the time. Don't know if this is
what you are looking for or not, but sure hope it helps!
--
Janet Baker <jbaker@accunet.net>
A Trekkie: One who runs out of the house with mice taped to him,
shouting, "TRIBBLES!! They're everywhere!!"
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* Exported from MasterCook II *
Cottage Cheese Jello Salad
Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 ounces crushed pineapple -- drained
8 ounces cream cheese -- softened
20 ounces whipped topping
1 pint cottage cheese
1 large box jello mix
1/4 cup sugar
Place powdered jello mix into a bowl and combine with cottage cheese until jello is dissolved.
Add cream cheese and pineapple, then whipped topping.
Add sugar to taste, if desired.
Refrigerate till firm.
- - - - - - - - - - - - - - - - - -
--------------711D5E776007--
------------------------------
Date: Fri, 14 Mar 1997 16:40:21 +0000
From: Lorien Carrillo <carrillo@COMMUNITY.NET>
Subject: Re: Jello Salad request
Hi there..
Well, I've never seen this made with cream cheese, but here's my
family's rendition of the jello salad you're talking about. By the
way, it's DELICIOUS!
1 large box lime jello (make according to directions)
1 large tub cool whip
1 large tub cottage cheese
1 can crushed pineapple...(not drained)
stir together and set as you would jello.
That's the best I can do as far as directions, but it makes a great
addition to an Easter table because of it's pastel green color (not
to mention its taste).
Lorien Carrillo
carrillo@community.net
> Date: Fri, 14 Mar 1997 19:06:17 -0500 (EST)
> From: Sharon Ravert <sravert@csc.sctboces.org>
> To: EAT-L Group <eat-l@LISTSERV.VT.EDU>
> Subject: Jello Salad request
> Hi--
>
> My sister wants me to make the jello salad for Easter that I made years
> ago. Of course I can't find my recipe. It used lime jello, cottage
> cheese, cream cheese and crushed pineapple. Any help would be much
> appreciated.
>
> Sharon
>
> Sharon H. Ravert
> Elmira Free Academy Guidance Office Secretary
> 933 Hoffman Street Elmira, New York 14905
> (607) 735-3109 Fax Number (607) 735-3110 Office Number
>
>
------------------------------
Date: Fri, 14 Mar 1997 20:20:34 EST
From: Teasel <teasel@JUNO.COM>
Subject: EASTER GOODY NESTS
Several people have asked me what marshmallow chickens are.
I apologize; since they're readily available around here, it
never occurred to me that they might be unheard of elsewhere.
So I'll try to describe them, plus suggest how you could
easily make your own.
A marshmallow chicken is a bright yellow marshmallow-filled
"chicken" sold near jelly beans in most 5&10s, et cetera,
around Easter time ... at least in some areas.
But you could easily make your own ... just do something
along the order of the following:
. Cut one regular marshmallow into quarters.
. Melt a little marshmallow and use as "glue" to attach one
mini marshmallow (or marshmallow "quarter" cut as above)
to regular marshmallow to simulate a head. Flatten two
marshmallow "quarters" and glue one to each side of
marshmallow body to simulate chicken wings.
. Tint marshmallow "chicken" yellow. Let dry.
. Tint a little royal icing black for eyes and beige for
beak, dip toothpick into icing, and add to chicken's
"face".
. The "commercial" marshmallow chick will also have feet,
but you won't see them for the nests since they'll be
hidden by the jelly belly eggs.
------------------------------
Date: Fri, 14 Mar 1997 20:38:08 -0500
From: Walt Gray <waltgray@MNSINC.COM>
Subject: Re: Recipe Request: Quiche
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Susan Marie Belsinger wrote:
> 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.
I have several more if you can be more specific.
Walt Gray---Alexandria Virginia
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---------- Recipe via Meal-Master (tm) v8.05
Title: Flaky Sweet Pastry (Pate Sucree)
Categories: Pastry
Yield: 4 servings
1 1/4 c Allpurpose flour
7 tb Unsalted butter; chilled
-cut into pieces
2 ts Sugar
1/8 ts Salt
3 tb Ice water
Recipe by: TOO HOT TAMALES SHOW #TH6296 Place 1 cup of the flour, the
butter, sugar and salt, into a food processor fitted with the metal blade.
Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice
water and pulse 10 to 15 times, just until the mixture begins to come
together (do not let it form a ball). Empty the dough out of the machine
onto a floured work surface and gather together by pressing lightly. If the
dough seems too sticky, gently incorporate more flour. Shape into a ball,
then flatten into a disk. Wrap in plastic wrap and refrigerate for at least
1 hour before proceeding with recipe. Yield: 1 10 to 12 inch tart or four
individual tartlets Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved 11/11/96 show
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: MEXICAN GREEN CHILI QUICHE
Categories: Southwest, Mexican
Yield: 6 Servings
Vegetable cooking spray
1/2 lb Freshly ground raw chicken
1/2 c Chopped onion
1 1/2 ts Ground cumin
1/4 ts Crushed red pepper
1/8 ts Salt
1 cn (4-oz) chopped green chilies
Drained
5 (6-inch) corn tortillas --
Halved
1/2 c (2 oz) shredded sharp --
Cheddar cheese
1 c Evaporated skimmed milk
1 1/2 ts Cornstarch
1/8 ts Salt
2 Eggs
1 Egg white
Coat a large nonstick skillet with cooking spray, and place over
medium-high heat until hot. Add chicken and onion, and cook until chicken
is browned, stirring to crumble. Remove from heat. Add cumin and next 3
ingredients; stir well, and set aside. Coat a 9-inch pieplate with cooking
spray. Arrange remaining tortilla halves, overlapping slightly, around edge
of pieplate. Spoon chicken mixture into prepared crust, and sprinkle with
cheese. Combine milk and next 4 ingredients in container of an electric
blender; cover and process until smooth. Pour over cheese. Bake at 350
degrees for 45 minutes or until a knife inserted 1 inch from center comes
out clean; let stand 10 minutes. Yield: 6 servings (serving size: 1 wedge).
Calories: 217 (31% from fat) 7.4 g fat, 112 mg cholesterol and 311 mg
sodium.
Recipe By :
From: Date:
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: QUICHE
Categories: Main dish
Yield: 8 Servings
4 oz Dried beef, coarsely cut
1 tb Butter or margarine
1 9-inch pastry shell
-- unbaked
7 oz Swiss cheese, natural
-- coarsely shredded
1/4 ts Pepper
4 Eggs
1 1/2 c Half-and-half
Preheat oven to 375 F (moderate)
Lightly cook dried beef in fat, about 2 minutes. Cool slightly; sprinkle
into pastry shell. Sprinkle cheese over beef. Mix seasonings and sprinkle
over cheese. Beat eggs and half-and-half together. Pour over cheese and
beef. Bake 40 minutes or until lightly browned and a knife inserted into
the center comes out clean.
NOTE: If beef is very salty, pour 1 cup boiling water over beef. Drain
well; then cut coarsely.
Calories per serving: About 345
Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen
Mintzias
-----
--------------275F7DE1A64--
------------------------------
Date: Fri, 14 Mar 1997 21:11:39 -0500
From: Alisa Bassett <abassett@NCCVAX.WVNET.EDU>
Subject: Re: cast iron seasoning help
When I need to reseason my iron skillets I either spray cooking spay on
them or melt crisco in them. Whichever method I use, I make sure all of
the inside of the skillet is covered. Then I put the skillet in a low
oven, 170 or 200, and leave them over night. The next morning, they are
nicely seasoned again. Alisa
On Fri, 14 Mar 1997, Felicia Pickering wrote:
> 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 21:18:33 -0500
From: Alisa Bassett <abassett@NCCVAX.WVNET.EDU>
Subject: Re: Rusted Skillets and a Recipe
Hi Janet!
I've had something similar happen with my iron skillets. Try
sscrubbing with a Brillo pad, then reseasoning them. If it doesn't work
the first time, you may have to season them a couple more times. Hope
this helps.
Alisa Bassett
On Fri, 14 Mar 1997, Janet Baker wrote:
> 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!!"
>
------------------------------
Date: Fri, 14 Mar 1997 21:02:41 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Re: EASTER GOODY NESTS
Aren't these called "Peeps?" Jean
------------------------------
Date: Fri, 14 Mar 1997 21:16:24 -0500
From: Walt Gray <waltgray@MNSINC.COM>
Subject: Re: recipe request
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Betsey wrote:
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?
Here's what I have. I haven't tried them.
Walt Gray---Alexandria Virginia
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---------- Recipe via Meal-Master (tm) v8.05
Title: CREAM CHEESE SNICKERS CANDY BAR PIE
Categories: Pie, Chocolate, Nut
Yield: 10 Servings
1 9" pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz Snickers Bars,
- cut into pieces
1/4 c Peanut butter, chunky
8 oz Cream cheese, softened
1 1/2 c Powdered sugar, unsifted
1 ts Cocoa
3 tb Evaporated milk
1 ts Vanilla
1/2 ts Salt
1 c Heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream
Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan
and let stand until softened, about 4 minutes; dissolve over very low heat,
stirring. Melt candy bars in top of double boiler over simmering water; add
peanut butter and blend with a wooden spoon until smooth; cool. Beat cream
cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating
well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the
dissolved gelatin; mix all well. Chill until partially thickened, stirring
one or two times. Stifly beat the room temp egg whites with the salt; fold
into chilled mix, then fold in the whipped heavy cream; turn into cooled
pastry shell and chill until firm. Decorate with chopped peanuts and
additional whipped cream if desired.
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: SNICKER PIE
Categories: Chocolate, Pie
Yield: 4 Servings
5 ea Snicker bars, king size
1 1/2 tb Half & half
1/2 c Peanut butter
4 c Cool whip
1 ea Graham cracker crust, deep
1 x - dish or Chocolate crust
In double boiler, melt together snicker bars, peanut butter and half &
half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours before
serving. Top with cool whip and chocolate syrup. Liz Jones
-----
---------- Recipe via Meal-Master (tm) v8.05
Title: SNICKER'S PIE-BON APPETIT
Categories: Pie, Dessert
Yield: 12 Servings
-----------------------------------CRUST-----------------------------------
1 1/2 c Graham cracker crumbs
1 tb Sugar
6 tb Unsalted butter, melted
--------------------------------FUDGE LAYER--------------------------------
6 tb Flour
1/2 ts Baking powder
1/2 ts Salt
1/2 c Butter, cut into pieces
4 oz Semisweet chocolate, chopped
1 oz Unsweetened choc., chopped
1/2 c Sugar
1 Large egg
1 Large egg yolk
1 ts Vanilla extract
8 1/2 oz. snickers bars
-----------------------------CREAM CHEESE LAYER-----------------------------
10 oz Cream cheese, softened
1/3 c Sugar
1 Large egg
1 ts Vanilla extract
----------------------------------GARNISH----------------------------------
2 oz Milk chocolate
2 tb Whipping cream
Crust: Heat oven to 350 F. Combine crust ingredients and press into a
buttered 9" glass pie pan. Bake about 5 min. Cool on rack. Maintain oven
temp.
Fudge layer: Sift flour, baking powder and salt into medium bowl. Combine
butter, semisweet and unsweetened chocolate in a double boiler and stir
until melted and smooth. Cool slightly. Using and electric mixer beat
sugar, egg and egg yolk in a medium bowl until slightly thickened. Add
vanilla and cooled chocolate mixture and mix until well blended. Add dry
ingredients and mix until just combined. Pour into crust and bake until
almost set ( about 17 min.) Cool on rack for 10 min.
Cut up about 8 1/2 oz Snicker's bars and place on fudge layer.
Cream Cheese Layer: With an electric mixer, combime cheese and sugar, add
egg and vanilla and beat until smooth. Spread mixture over Snicker's and
bake for about 15 min. or until set. Cool on rack.
Garnish: Melt milk chocolate and whipping cream to drizzle on top.
Refrigerate and serve chilled.
-----
--------------4E37543277E0--
------------------------------
Date: Fri, 14 Mar 1997 22:05:37 EST
From: Katrina P Benson <kpbenson@JUNO.COM>
Subject: Re: cast iron seasoning help
I've tried seasoning my iron corn stick pan this way, but I end up with a
sticky residue all over it... am I doing it wrong?
Katrina Benson
<KPBenson@juno.com>
On Fri, 14 Mar 1997 21:11:39 -0500 (EST) abassett@NCCVAX.WVNET.EDU
writes:
>When I need to reseason my iron skillets I either spray cooking spay
>on
>them or melt crisco in them. Whichever method I use, I make sure all
>of
>the inside of the skillet is covered. Then I put the skillet in a low
>oven, 170 or 200, and leave them over night. The next morning, they
>are
>nicely seasoned again. Alisa
>
------------------------------
Date: Fri, 13 Dec 1996 22:28:54 -0500
From: Patrick & Sarah Gruenwald <sitm@EKX.INFI.NET>
Subject: Re: coffemakers
> 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
I have to clean mine out quite often..cause the water around here is
very hard and has tons of minerals in it..clogs up my coffee maker.
So...I run about 1/2 pot of vinegar through it..then a full pot of
water...that cleans it pretty well. I have never taken it completely
apart..I would never get it back together..;) but I do take apart what
I can and soak in vinegar.
--
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 21:56:26 -0600
From: JoAnn <joannr@PCLINK.COM>
Subject: Re: RECIPE REQUEST - HELP!!!!
At 08:16 PM 3/12/97 -0500, you 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.
>
>LEE
>
>
This may not be exactly what you are looking for, but it is very good and
easy.
JoAnn
* Exported from MasterCook *
Stuffed hamburgers
Recipe By : Fare Share newspaper
Serving Size : 4 Preparation Time :0:00
Categories : Hamburger Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef, lean
1 cup stuffing cubes
2 packages brown gravy mix
1 can mushroom pieces
Make 8 equal size large patties. Sprinkle lightly with salt and pepper. Put
1/4 cup stuffing cubes in the center of 4 patties. Top each with one more
patty and seal the edges. Place in baking pan and sprinkle with mushrooms.
Mix 2 cups cold water with the dry gravy mix and pour over the patties.
Cover and bake at 350 deg. F. for 45 minutes to an hour.
- - - - - - - - - - - - - - - - - -
------------------------------
End of EAT-L Digest - 14 Mar 1997
*********************************
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