X-From_: owner-EAT-L@LISTSERV.VT.EDU Sat Mar 15 23:20:58 1997
Date: Sat, 15 Mar 1997 23:00:08 -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 - 14 Mar 1997 to 15 Mar 1997
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 44 messages totalling 1370 lines in this issue.
Topics of the day:
1. Jello Salad request
2. Jello Salad request CORRECTION
3. PEEPS / SUGAR EGGS (2)
4. cast iron seasoning help (3)
5. coffeemakers
6. CHANGE: REST-POS - Restaurant Point-of-Sale Systems
7. sweet & sour sauce
8. Labels, Boxtops & Quality Pledge (4)
9. SPINACH & BLUE CHEESE QUICHE
10. Rusted Cast Iron
11. jello mold (3)
12. Mastercook (2)
13. Scripture Cake
14. Recipe: Krispie Snacks (made with peanut butter)
15. Recipe: Lemon Ice
16. Double-Treat cookies
17. PANORAMA SUGAR EGGS
18. Request: Seasoning Cast Iron
19. Another Cast Iron Question (2)
20. Angel Pie Recipe Request
21. Diabetic Food Exchanges-reply-(NFR) (2)
22. Crockpot Recipes
23. Baking Stones
24. thanks..
25. Recipe: Sausage "N Egg Crescents (3)
26. Croquettes thank you
27. Tea Stain Removal (2)
28. <No subject given>
29. Request: Carlos Murphy's Honey Sauce
30. Thank You!
----------------------------------------------------------------------
Date: Fri, 14 Mar 1997 23:30:41 -0500
From: Rochelle Charmain Inglis <stracha2@PILOT.MSU.EDU>
Subject: Jello Salad request
I make a jello salad using cottage cheese, any flavor jello, and crushed
pineapples. I got the recipe from a magazine (don't know which one). Here goes:
16 oz. small curd cottage cheese
6 oz package jello
16 oz. crushed pineapples (well-drained)
Mix cottage cheese with package of jello, add crushed pineapples, blend and
chill.
Enjoy!!
--
Rochelle
"Commit your plans to the Lord and you will succeed!"
Proverbs 16:3
------------------------------
Date: Fri, 14 Mar 1997 23:36:04 -0500
From: Rochelle Charmain Inglis <stracha2@PILOT.MSU.EDU>
Subject: Jello Salad request CORRECTION
Hello again,
I forgot an ingredient for the jello salad. Here goes again
16 oz. small curd cottage cheese
6 oz. package of jello (any flavor)
16 oz. crushed pineapples (well-drained)
8 oz. cool whip
blend cottage cheese, packet of jello, pineapples. Fold in cool whip.
Chill.
Enjoy!!!
this is a very simple and delicious recipe.
--
Rochelle
"Commit your plans to the Lord and you will succeed!"
Proverbs 16:3
------------------------------
Date: Fri, 14 Mar 1997 23:40:31 EST
From: Teasel <teasel@JUNO.COM>
Subject: PEEPS / SUGAR EGGS
"Jean Jones" <bruja@dplus.net> asked whether or not the
marshmallow chicken eggs are called "peeps".
I'm sorry, but I am not familiar with the term, so hope that
someone else can answer this.
But the word "peeps" reminded me of the sugared panorama eggs
so popular at Easter. They are not hard to make and could
also be given as little favors, or even as groups of a dozen
packaged in an empty egg carton.
------------------------------
Date: Fri, 14 Mar 1997 22:49:49 -0500
From: MRS NAOMI R SANDERS <XXAZ71A@PRODIGY.COM>
Subject: cast iron seasoning help
Oil the pan to make a thick film. (Inside and out) Place the pan on
a cookie sheet and put it in a 250 oven for an hour and a half. Let
the pan cool in the oven. It is going to take awhile for the pan to
be back the way it was but you will have you trusty friend back.
My hubby broke my griddle. Yes you can break a cast iron pan. He
put it on too high of heat for too long and then put a cold pancake
batter in it. POP the pan cracked. We think it had a weak area in
the pan. Who knows? :} Anyway I am busy seasoning mine again.
Naomi Sanders
------------------------------
Date: Fri, 14 Mar 1997 22:57:12 +0000
From: Janet Baker <jbaker@ACCUNET.NET>
Subject: Re: PEEPS / SUGAR EGGS
Teasel wrote:
>
> "Jean Jones" <bruja@dplus.net> asked whether or not the
> marshmallow chicken eggs are called "peeps".
In our Easter baskets my mom always gave us 5 kids (and still does, even
though the youngest is now 29!) what we always called "peeps". They are
marshmallow chicks and rabbits and eggs that have a sugar coating over
the marshmallow. They come in yellow, pink and purple colors. Just one
will go a LOOOOOOONNNNGGGG way though!
Then there are also the chocolate covered marshmallow eggs and chickens
that are just as good...and sickening! It is amazing what some of us
will eat, isn't it?!?!
--
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: Sat, 15 Mar 1997 00:00:55 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: coffeemakers
1) no.
2) 50% vinegar 50% water one whole pot of that
followed by one pot of clear water.
On Fri, 14 Mar 1997, Angele
and Jon Freeman wrote:
> 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
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Sat, 15 Mar 1997 00:07:05 -0500
From: Jude Dashiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: CHANGE: REST-POS - Restaurant Point-of-Sale Systems
The REST-POS list address and owner have changed.
REST-POS via REST-POS-REQUEST@list.hospitalitynet.nl Restaurant
Point-of-Sale Systems
REST-POS is an open, unmoderated discussion list targeted
at, but not limited to, point-of-sale systems in the restaurant
industry. REST-POS was formed in order to discuss issues
and share experiences with different point-of-sale systems in the
restaurant industry. Related topics might include hardware,
software and security of current and future point-of-sale systems.
To subscribe, send the word "subscribe" in the subject of a
message to REST-POS-REQUEST@list.hospitalitynet.nl .
Owner: Elizabeth Mattijsen <liz@xxlink.nl>
-------
Use this information at your own risk. For more information and disclaimer
send E-mail to LISTSERV@LISTSERV.NODAK.EDU with the command INFO NEW-LIST
in the body.
------------------------------
Date: Fri, 14 Mar 1997 21:41:56 -1000
From: Steve & Elizabeth Key <drkey@MAUI.NET>
Subject: Re: sweet & sour sauce
David
I tried this sweet and sour sauce recipe because I had everything in my
pantry. I also had a sweet and sour sauce recipe that was similar to
this one except it didn't have the tomato paste to make it red. The
color and thickness were right. I ended up adding more sugar to taste.
(Except when you keep tasting it, I think the vinegar dulls the taste
buds. I guess I'll have someone taste it to see what they think).
David A. Barksdale Jr. wrote:
> I haven't tried this recipe yet but I got it out of a pake cookbook. So
> feel free to try it & let me know how it goes.
>
> Sweet & Sour Sauce
>
> 1 c water 1/4 c tomato paste
> 1/2 c white vinegar 4 tsp cornstarch
> 1/2 c sugar
>
> Combine water,vinegar,sugar,tomato paste & cornstarch in small saucepan.
> Cook over medium heat, stirring constantly, until sauce boils. Boil &
> stir one minute. Keep sauce warm.
------------------------------
Date: Sat, 15 Mar 1997 08:28:24 -0500
From: Jeff Diebolt <jdiebolt@UP.NET>
Subject: Labels, Boxtops & Quality Pledge
To all Eat-L list members,
This is off topic but I would like to first encourage all of the members
of the Eat-L list to collect Campbells Soup Labels, General Mills Cereal
"Boxtops for Education" and Little Debbie Snacks "Quality Pledge" and save
them for use at your local schools. These labels, boxtops & Quality Pledges
can be redeemed for educational items or money towards educational items
through programs run by the respective companies. Should you find that
schools in your area are not participating in any of these programs, we
would like to make an appeal for those items. We are located in a rural
area and our local school is rather small, 200 students in the grade
school. Should you be able to help us please send your labels, boxtops &
quality pledges to:
Mid-Peninsula PTO
General Delivery
Perkins, MI 49872
Thanks again.
Greetings from Michigan's Upper Peninsula
Jeff & Jean-Marie Diebolt
mailto:jdiebolt@up.net
------------------------------
Date: Sat, 15 Mar 1997 08:53:08 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: SPINACH & BLUE CHEESE QUICHE
I can't remember if this was posted to the entire list or not. If it
was, sorry for the repeat.
Cindy
cdryan@juno.com
SPINACH & BLUE CHEESE QUICHE
1 frozen or fresh pie crust
2 oz Swiss cheese---shredded
dijon mustard
1 lb fresh spinach
1 small onion
3T butter or margarine
1/4 tsp nutmeg
3 eggs
1C cottage cheese
1/2C half & half
4 oz blue cheese
Preheat oven to 375 degrees. Place the unbaked pie crust in a 8-9"
prepared pie pan.
Brush the entire surface of the crust with a small amount of dijon
mustard, then sprinkle the
Swiss cheese on top. Blind bake for 10-15 minutes.
While crust is blind baking: chop the onion by hand or in a food
processor, then saute in the
butter till lightly golden. Remove from heat and set aside.
With the steel blade in the food processor ( or in a blender ), process
the cottage cheese till
smooth. Add the blue cheese and eggs, and again process till smooth.
Set aside.
Puree the spinach with the half & half. Stir in the egg and cheese
mixture. Mix well.
Stir in the onions and nutmeg blending well.
Place the blind baked crust onto a cookie sheet for support, and pour the
entire blended
mixture into the crust.
Place in oven and bake for 25-30 minutes or till set.
Remove from oven and let sit at room temp. for 10 minutes before cutting.
ENJOY!!!!!
------------------------------
Date: Sat, 15 Mar 1997 08:12:28 -0600
From: Bill/Judy Chronister <prapaw@NETNITCO.NET>
Subject: Rusted Cast Iron
My name is Judy Chronister and I have been lurking for a while. I saw this
hint on "Home and Family" on the Family Channel.
Cut a lemon in half and dip it into 1/4 cup regular table salt then scrub
the rusty cast iron pan with it. Wipe clean with paper towels. You may need
to scrub again. When all the rust is gone wash, and completely dry then
season as usual. I haven't tried this but it sure looked like it worked.
Judy
------------------------------
Date: Sat, 15 Mar 1997 07:43:00 MST
From: sandra killion <skillion@3LEFTIES.COM>
Subject: jello mold
Hi, yesterday I saw a quick ad on TV about making Easter Egg Jello Jigglers.
They gave an 800# to call to order the special oval shaped tray, they are
really cute and I was not quick enough to get the number. I looked at the
800# on a box of Jello but think it is different. Did anyone else see this
ad and was smart enough to write the number down? Thought it would be great
for my preschoolers to make.
Thanks,
Sandra
------------------------------
Date: Sat, 15 Mar 1997 08:07:53 +0000
From: Kris Milliron <gkmilliron@NT1.DIDO.COM>
Subject: Mastercook
I know this subject has been discussed to death here, so my apologies
in advance. I just want some opinions on which version of Mastercook
you all like the best. I am planning on getting it finally, and want
some advice first. I am not a full-time dedicated baker (not with a
full-time job and a 4 & 3 yr. old!!). I just keep seeing too many
GOOD recipes on this list I must keep!! Gotta find something to do
with them all!!
TIA, and my apologies again!!
Kris Milliron in MO (where did spring go????)
------------------------------
Date: Sat, 15 Mar 1997 10:48:56 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Scripture Cake
Here is a challenge for you guys ;)
Scripture Cake
4 cups 1 Kings (first part) (flour ?)
1 cup Judges 5:25 (last clause) (curdled milk ?)
2 cups Jeremiah 6:20 (sugar)
2 cups 1 Samuel 30:12 (Raisins)
2 cups Nahum 3:12 (found in the Apocrypha)
1 Tbsp Numbers 17:8 (Almonds)
1 large Tbsp 1 Samuel 14:25 (honey)
Season to taste of 2 Chronicles 9:9 (spices)
6 of Jeremiah 17:11 (eggs)
A pinch of Leviticus 2:13 (salt)
1/2 cup Genesis 24:20 (water)
2 tsp Amos 4:5 (yeast)
Follow Solomon's advice for making good boys, Prov 23:14, and you will have
a good cake.
"Punish him with the rod and save his soul from death"
If you haven't figured it out, you are supposed to try to figure out what
ingredients you need by reading the Scriptures. The ingredients in the
Parenthasis is what I think they are talking about. I got this recipe out of
a cookbook but it didn't have the answer because it was only for
demonstration. Please post to the list wether you agree with me and what you
think the missing or questioned ingredients are. Thanks!!
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
Date: Sat, 15 Mar 1997 11:01:33 -0500
From: "Roger M. Young" <ryoung@AWOD.COM>
Subject: Re: cast iron seasoning help
The way I find best is to use a solid shortening like Crisco. Put your pan in a 400 degree oven for about ten minutes. Wipe a bit of the crisco on the inside and put it in the oven for ten minutes. Wipe clean with paper towels (careful cause it is HOT). Reapply the grease and stick in oven for another ten minutes. Keep repeating for an hour.
Then, never clean pan again with anything abrasive. One of my favorite things to use one of my cast iron skillets for is to make skillet biscuits. I melt a little butter in the bottom of the skillet in a 450 oven while I'm making biscuits. Put your biscuits on the melted butter in the skillet and cook the biscuits in the skillet. The bottoms come out crunchy and buttery. I just wipe the skillet with paper towels. I don't even clean that skillet with water. It just keeps seasoning. That one skillet is dedicated to biscuits only. My wife won't even let me cook biscuits any other way once I started doing them in the skillet! The other cast iron skillets get a quick rinse with hot water and just a tad of dishwashing soap if just plain water won't get them clean. I usually clean my cast iron stuff myself. My wife will take a scouring pad to them every time. My cleaning them is a marriage saving device.
Roger Young
North Charleston, SC
-----Original Message-----
From: Katrina P Benson [SMTP:kpbenson@juno.com]
Sent: Friday, March 14, 1997 10:06 PM
To: EAT-L@LISTSERV.VT.EDU
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: Sat, 15 Mar 1997 11:02:55 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Recipe: Krispie Snacks (made with peanut butter)
I think someone requested a recipe for rice krispy bars made with peanut
butter.
I just bought a bag of Pure Sweet sugar and on the bag was this recipe:
1 Cup Granulated Sugar
1 Cup white corn syrup
3/4 peanut butter
7 Cups Rice Krispies
In a saucepan combine sugar and corn syrup. Bring to a full boil over
medium heat. Remove from heat and stir in peanut butter. In a large bowl
combine sugar mixture with Rice Krispies. Spread in buttered 9 x 13 pan or
smaller for higher snacks. Refrigerate till firm, cut into squares. You
can add chocolate chips to the sugar mixture.
------------------------------
Date: Sat, 15 Mar 1997 11:07:45 -0800
From: Jean Jones <bruja@DPLUS.NET>
Subject: Recipe: Lemon Ice
Here is another recipe from the Pure Sweet sugar bag. If you live where
lemons grow plentifully and have access to lots of them this would be a
handy recipe to use.
Lemon Ice
3 cups water
1 1/4 cups granulated sugar
1 cup lemon juice
1 grated lemon rind
In a saucepan, mix water and sugar and boil for 5 minutes. Cool, then
stire in combination of lemon juice and grated rind. Freeze, stirring
occassionally. When almost set, scoop into serving deshies and return to
freezer, or removed from freezer until desired softness to scoop into
dishes. Makes 1 1/2 quarts.
I thought the lemon ice would be very festive if the ice were put into the
lemon rind shells and frozen just like you do with orange sherbert or ice
in orange rind cups.
------------------------------
Date: Sat, 15 Mar 1997 13:00:13 -0500
From: Alisa Bassett <abassett@NCCVAX.WVNET.EDU>
Subject: Re: cast iron seasoning help
kATRINA,
You could be using too much grease. The grease needs to only lightly
cover the pan.
Alisa
On Fri, 14 Mar 1997, Katrina P Benson wrote:
> 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: Sat, 15 Mar 1997 13:08:10 -0500
From: "D.W." <malachi@EPIX.NET>
Subject: Re: Mastercook
gkmilliron@nt1.dido.com wrote:
>
> I know this subject has been discussed to death here, so my apologies
> in advance. I just want some opinions on which version of Mastercook
> you all like the best. I am planning on getting it finally, and want
> some advice first. I am not a full-time dedicated baker (not with a
> full-time job and a 4 & 3 yr. old!!). I just keep seeing too many
> GOOD recipes on this list I must keep!! Gotta find something to do
> with them all!!
>
> TIA, and my apologies again!!
>
> Kris Milliron in MO (where did spring go????)
Hi, I gave up and just save my favorite recipes on a floppy. Works for
me. But if someone GAVE me Mastercook I sure wouldn't turn it down.
(Hint to husband for my birthday this month)
--
D.W. The Mama Rahmah of HER palace :-J
------------------------------
Date: Sat, 15 Mar 1997 14:39:59 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Double-Treat cookies
Hi, everyone!
And thanks, Marietta, for re-posting your recipe....I'm just now
catching up on my e-mail. I agree with the chocolate chips--I used 12
ounces in the batch....yum!
liz in Cincinnati
------------------------------
Date: Sat, 15 Mar 1997 14:42:36 -0500
From: Susan Fields <sdfields@MAGICNET.NET>
Subject: Re: jello mold
At 07:43 AM 3/15/97 MST, sandra killion wrote:
>Hi, yesterday I saw a quick ad on TV about making Easter Egg Jello Jigglers.
>They gave an 800# to call to order the special oval shaped tray, they are
>really cute and I was not quick enough to get the number. I looked at the
>800# on a box of Jello but think it is different. Did anyone else see this
>ad and was smart enough to write the number down? Thought it would be great
>for my preschoolers to make.
>Thanks,
>Sandra
>
I don't have the 800 # but be sure to check your local grocery stores first.
I saw them yesterday at the grocery store and then you wouldn't have to wait
on snail mail and pay for shipping. Just a thought!! Good luck!!
Susan Fields
Winter Park, Florida
sdfields@magicnet.net
------------------------------
Date: Sat, 15 Mar 1997 14:57:20 EST
From: Teasel <teasel@JUNO.COM>
Subject: PANORAMA SUGAR EGGS
Several people requested directions for making the panorama
sugar eggs. Since they are edible, this is technically food.
************************************************************
PANORAMA (SUGAR) EGGS
Copyright (c) 1996 Virginia B. Sauer
************************************************************
These are hollow sugar eggs with a hole at the small end that
you peep through to reveal a little scene inside. They are
not difficult to make, and can last for many years.
They make wonderful decorations, favors, and little gifts.
-------------------------------------------------------------
MATERIALS NEEDED
Copyright (c) 1996 Virginia B. Sauer
-------------------------------------------------------------
1 two-part hard plastic egg mold
. This has a top and bottom part ... the bottom is usually
flattened so it will sit solidly)
. You can use a two-part candy mold if the plastic is
sufficiently firm.
. These come in a variety of sizes ... Use whichever size
you like, but remember that the 6 - 8-inch size will
require a double batch of the sugar mixture, and larger
(and/or more) figures to place inside.
. These are sold at stores that carry cake decorating
supplies (e. g., Wilton's)
Sugar mixture:
Food coloring in desired color (optional)
4 teaspoons (1 tablespoon plus 1 teaspoon) water
2 cups granulated sugar
Critters for scene inside ... e. g.,
. made from royal icing (see directions below)
. purchased ceramic or plastic figurines
. greeting card cutouts, or rubber stamping (see directions
below)
Royal icing:
1 (1-pound) box powdered (confectionars) sugar
1/2 teaspoon cream of tartar
3 egg whites, unbeaten
Cake decorating tube and tips (or, use toothpick to spread
icing)
-------------------------------------------------------------
PROCEDURE
Copyright (c) 1996 Virginia B. Sauer
-------------------------------------------------------------
-- Make or collect the figures for the scenes inside ... e.
g., you can either use ceramic or plastic figurines,
purchase commercial royal icing figures, or make your
own from one of the following methods:
. Cut them out from greeting cards. Using toothpick,
apply glue to raw edges and dust with very fine clear
or iridescent glitter. (This will add a subtle
sparkle.)
. Proceed as with the greeting cards, but using rubber
stamps and/or dry embossing.
. Make figures from royal icing:
- Royal Icing (Cake Decorating Suppliers will carry
booklets demonstrating how to do this; look for
references to piping).
- These will keep for many years. You can make tons
of ducks, bunnies, bluebirds, chicks, nests, eggs,
baskets, trees, shrubs, or whatever, and store them
from one year to the next ... e. g.,
. CHICK: Using bright yellow royal icing, a
small bag, and a # 3 or # 4 tip, pipe a
small circle for the head, then a
larger circle below it for the body.
Keeping your tip in the circle,
elongate it a little and swing it up to
a point to make a little derriere for
the chick with a little pointed
"feather" at the end. Using bright
orange royal icing, a small bag, and a
# 1 or # 2 tip, pipe two little legs
and feet beneat the body, and a
sidewaye "v-shape" beside the head for
the beak. Using the same tip (or a
toothpick), place a black dot on each
side of the head for the eyes.
. BASKET: Use brown royal icing to pipe little
baskets. Pipe pastel-colored eggs and
use to fill baskets.
. BUNNY: Using white royal icing, a small bag,
and # 3 or # 4 tip, pipe one circle,
then another one a little larger right
beneath it (to simulate the head and
body). Make each ear by pressing tip
into one side of head and squeezng a
line, then making a sharp drop. For
limbs, insert tip _INTO_ body and begin
to squeeze icing. (This will make the
body slightly puff up and look more
realistic.) As you squeeze a line up
on top of body, lift up tip and angle
it outward a little toward the right as
you come down; then squeeze at a right
angle for the foot sort ( /\_). Add
little black eyes and a red mouth. .
- Store figures on waxed paper until completely they
dry.
- Using toothpicks and food-safe dyes, add features
(eyes, tiny wing details, et cetera).
- When completly dry, store figures in idividual
containers so that they will be available when
needed. Then, when you want to make your eggs,
you'll have the figures all ready.
-- Make sugared egg(s):
. If you want your egg to be a pastel shade (rather than
white), mix the desired color of food coloring with
the water.
. Stir in granulated sugar. Mix with your fingers until
the sugar has evenly absorbed the color.
. Fill both halves of the mold, firmly packing in sugar.
Level off with a spatula.
. Unmold the sugar onto cardboard. (If it cracks while
unmolding, simply repack it into the plastic egg and
try again.)
. Slice off about one inch from the small end of the
egg, making certain to slice the same amout from
boththe top and the bottom.
. Cover each cut end with a piece of plastic wrap (to
prevent it from hardening so that you will later be
able to scoop it out.)
. Let egg stand until the _OUTSIDE_ had dried and
hardened a little bit.
. Very carefully scoop out insides until walls of egg
are about 3/8-inch thick. (The sugar mixture that you
have scraped out can be re-used to make more eggs.)
. Set aside for a few days to dry completely. (It will
become very hard, and can then be handled with little
chance of breakage.)
-- Make royal icing:
. Sift powdered sugar and cream of tartar into mixing
bowl.
. Add eggs. Beat at low speed of electric mixer (or
with wire whisk) until sugar has dissolved.
. Increase speed to high and continue beating until
icing is light and fluffy (about ten minutes).
-- Decorate the egg(s):
. Put some royal icing in bottom of egg (to fill it a
little).
. Tint some royal icing green. Use # 233 tip to make
grass.
. Arrange figurines over grass so that they are standing
up. (Most people like to also scatter a few jelly
beans or jelly bellies inside.)
. Once the scene is in place, use royal icing to "glue"
together top and bottom halves of egg.
. Using a # 16 decorating tube (and icing color of your
choice), pipe royal icing "ricrack" around seam of
egg.
. Make a small arrangement of icing flowers on top of
egg; "glue" in place with royal icing. (Flowers are
very simple to make ... Just pipe several little
circles, forming a ring, and then pipe a circle in the
center.)
. Using a # 352 leaf tip, add leaves to flowers on top
of egg.
Copyright (c) 1996 Virginia B. Sauer
------------------------------
Date: Sat, 15 Mar 1997 15:17:03 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Subject: Request: Seasoning Cast Iron
I have followed everyones directions for seasoning my cast iron. Like
someone else mentioned they still remain sticky. My bigger problem is
that when I cook in them, there is a rancid smell and taste which get
into the food. Well, maybe not rancid exactly, but close. Subsequently
I never use my pans, which seems a real shame. Does anyone else have
this problem and what is the solution?
TIA,
Betsy Burits
Derry, NH
------------------------------
Date: Sat, 15 Mar 1997 15:20:25 -0500
From: "D.W." <malachi@EPIX.NET>
Subject: Another Cast Iron Question
How do you clean cast iron cookware after each use?
--
D.W. The Mama Rahmah of HER palace :-J
------------------------------
Date: Sat, 15 Mar 1997 15:29:38 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Re: Labels, Boxtops & Quality Pledge
Jeff and Jean...
Our school collected Campbells labels for several
years, but didn't this year. I saved them anyway, and have
several that I will forward to you. I encourage others to do
this simple act of kindness for your students.
Our school got some terrific software with the
Campbell's program...this is not a rip-off or a chain letter.
It's quite legitimate.
Sharon Frye, who can personally vouch for it's
authenticity.
Hugs to all,
Sharon Frye
------------------------------
Date: Sat, 15 Mar 1997 07:01:59 -0800
From: "Eddie G. Sterchi" <sterchi@WABASH.NET>
Subject: Angel Pie Recipe Request
Hi, all
Mike B. asks me to send out another request: His Italian grandma used to
make Angel Pie. His mother can't find her recipe for it. He says it
could be similar to white pie. It sounds intriguing! Can anyone help
him out?
TIA for Mike (and me)
Julie :)
------------------------------
Date: Sat, 15 Mar 1997 15:45:56 -0500
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
Subject: Re: Another Cast Iron Question
D.W. wrote:
>
> How do you clean cast iron cookware after each use?
>
Depends on what you mean by "clean." I never wash mine - only wipe it
out with a paper towel. If food gets stuck, I dislodge it with a damp
plastic scrubber/sponge and wipe off the water immediately.
------------------------------
Date: Sat, 15 Mar 1997 14:48:04 -0600
From: Laura Schetter <schettert@TEN-NASH.TEN.K12.TN.US>
Subject: Re: Labels, Boxtops & Quality Pledge
I agree, our school also collects these and has gotten alot of really good
things for the school. Also the nursery school at our church also collects
them and gets educational things for the kids. Great program, get involved
if you can!
Hugs and prayers,
Laura
|\ _,,,---,,_ |\ _,,,---,,_
/,`.-'`' ;-;;,_ /,`.-'`' ;-;;,_
|,4- ) )-,_..;\ ( `'-' |,4- ) )-,_..;\ ( `'-'
'---''(_/--' `-'\_) '---''(_/--' `-'\_)
Callie Kelsey Kissyfur
------------------------------
Date: Sat, 15 Mar 1997 16:03:51 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Diabetic Food Exchanges-reply-(NFR)
D.W. wrote:
>
> Elizabeth, thank you soooo much!
>
> The lady needs to take the initiative to at least care. She seems to
> want everyone to "help" her, and in this circumstance I don't think she
> realizes the HUGE mistake she's making in being LAZY!
>
> I will pass the list on and again THANK YOU!
>
> ***HUGS***
>
> Dail Walsh
Hi, Dail!
You are *so* *right* that she needs to start caring about having
diabetes....and start taking good care of herself. Diabetes puts the
individual at high risk for many complications (okay, all you squeamish
people, leave now, you are forewarned)--such as heart attacks, strokes,
kidney failure, blindness, and amputations of limbs. Part of the problem
is, the physical damage caused (when diabetes is left uncontrolled over
a long period of time) is usually gradual, so the person "feels fine" in
the short run....but has problems later. Unfortunately, also, some
doctors (no, not all, and I mean no offense to those that do--my
opinion, strictly) don't take it seriously...."oh, you have 'a little
sugar'", or, in my father's case, "you have 'borderline' diabetes", so he
took that to mean it wasn't important. ( No matter that his daughter told
him to take it seriously!)
There was a large study done not too long ago, that tested the
theory that 'tight' control of diabetes would minimize the long-tem
complications associated with diabetes. The study was supposed to go
for, I believe, 10 years, but was ended early because the preliminary
results were obvious--diabetics who keep their diabetes under good
control had a dramatically lower rate of complications.
People with diabetes sometimes go through the stages of grieving when
they are diagnosed, i.e., denial that they have it, anger, etc. Others
learn all they can to keep it under control, and do all they can to stay
healthy. Hopefully, your SO's mother will take some initiative, maybe
with some gentle coaxing from friends and family (??). It's not easy to
motivate someone....I know, I work in a hospital, and try to educate
people about their diets (diabetics and other types of patients, as
well).
Hope this helps, as well as the exchange lists...I'll get down off
of my soapbox now:-). P.S. The booklet from The American Diabetes
Association "Exchange Lists for Meal Planning" can be ordered by calling:
1-800-ADA-ORDER Single copy: $1.50 (order number:) #CELMPS
They have lots of excellent publications--you could call for a
catalogue, if you're interested....
liz in Cincinnati
------------------------------
Date: Sat, 15 Mar 1997 16:07:29 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Labels, Boxtops & Quality Pledge
Sharon H. Frye wrote:
>
> Jeff and Jean...
> Our school collected Campbells labels for several
> years, but didn't this year. I saved them anyway, and have
> several that I will forward to you. I encourage others to do
> this simple act of kindness for your students.
> Our school got some terrific software with the
> Campbell's program...this is not a rip-off or a chain letter.
> It's quite legitimate.
>
> Sharon Frye, who can personally vouch for it's
> authenticity.
>
> Hugs to all,
> Sharon FryeHi, everyone,
I have a co-worker who collects Campbell's soup labels for her
daughter's class....they collected enough last year to obtain something
computer-related as well, don't remember what it was, maybe software.
Very worthwhile cause.
liz
------------------------------
Date: Sat, 15 Mar 1997 16:46:19 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Crockpot Recipes
Devon Rae Abrey wrote:
>
> Hi Everyone:
>
> I know that many recipes for the crockpot have been posted but, because
> I didn't have one, I didn't keep any of them. I just got a crockpot
> for my birthday and now I need them! Thanks.
>
> Devon
Devon,
Here's a crockpot recipe I made not too long ago...it was very good,
and makes a *lot*. It came from _The Cincinnati Enquirer_, don't know
the date. Enjoy! liz
Gone All Day Stew
1 can (10 3/4 ounces) tomato soup, undiluted
1 cup water or red wine (I used water)
1/4 cup flour
2 pounds beef chuck, cut into 1- to 2-inch cubes, fat trimmed
3 medium carrots, cut into 1-inch diagonal slices
6 white boiling onions or 1 yellow onion, cut into 6 pieces
4 medium potatoes, cut into 1 to 1 1/2-inch chunks
1/2 cup celery, cut into 1-inch chunks
12 whole large fresh mushrooms
2 beef bouillon cubes
1 Tablespoon Italian herb seasoning
1 bay leaf (I omitted)
3 grinds fresh black pepper
Mix together tomato soup, water or wine and flour until
smooth; combine with remaining ingredients in slow-cooking crock. Cook
on high 1 hour; then turn to low. Cook at least five hours.
When ready to serve, adjust seasoning. Makes 8 servings.
------------------------------
Date: Sat, 15 Mar 1997 16:59:12 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Baking Stones
Hi everyone!
I finally bought a baking stone today for pizza, breads, etc. Does
anyone out
there own one? How do you like it? How do you clean it and care for it?
The woman in the store said to make sure that it goes into a COLD oven,
and
when cooking time is over, take the food off the stone, turn the oven
off, and
let the stone cool down in the oven---otherwise it will crack. Is this
true? Any
experience with this happening? And, oh yes, she said not to use soap on
it!
If I am making pizza on the stone I guess I will need a peel to transfer
the pizza
to and from the stone. How else can I do this? One last thing---does
the stone
really crisp up the crust as they say it does?
I'd love your imput on this topic. TIA
Cindy
cdryan@juno.com
------------------------------
Date: Sat, 15 Mar 1997 15:10:00 MST
From: sandra killion <skillion@3LEFTIES.COM>
Subject: thanks..
Thanks to all for answering my question on the Easter Egg jello mold. I will
take everyones advice and look at the local stores.
Thanks~~~
Sandra
------------------------------
Date: Sat, 15 Mar 1997 16:40:00 -0600
From: "Anita A. Matejka" <matejka@BGA.COM>
Subject: Recipe: Sausage "N Egg Crescents
This recipe is very good and easy to make. Pillsbury now comes out with a
reduced fat crescent roll. The original has 6 grams of fat compared to the
reduced fat which has 4.5 grams. It's not much difference but when you have
to watch your fat intake every little bit helps.
* Exported from MasterCook Mac *
Sausage 'N Egg Crescents
Recipe By : Unknown
Serving Size : 8 Preparation Time :0:12
Categories : Breakfast Crescent Dinner Roll
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 tsp olive oil
1 c bell peppers
1 c onions
1/2 tsp salt
1/4 tsp black pepper
8 whole egg whites -- slightly beaten
2 tbsps fat-free sour cream
4 pcs low-fat breakfast sausage
cut in 1/2 lengthwise
1 c fat-free cheddar cheese -- shredded
8 ozs reduced fat crescent dinner rolls
Preheat oven to 375. In a skillet, heat oil over medium heat. Add bell
peppers, onions, salt, and black pepper. Cook until all is tender. In a
mixing bowl, combine egg whites and sour cream. Add to skillet. Cook until
egg whites are barely set, stirring occasionally. Remove from heat.
Separate dough into 8 triangles. To form one large triangle, overlap long
sides of 2 triangles about 1/2"; press edge to seal. Divide egg mixture
into fourths; and place on widest triangle end. Add one fourth of the
sausage; sprinkle with cheese. Roll loosely. Place pointed side down on
unprepared baking sheet. Bake 15 minutes or until golden brown.
- - - - - - - - - - - - - - - - - -
Per serving: 154 Calories; 6g Fat (33% calories from fat); 9g Protein; 16g
Carbohydrate; 0mg Cholesterol; 534mg 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: Sat, 15 Mar 1997 17:56:14 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Re: Recipe: Sausage "N Egg Crescents
Anita, hello!!!! You've been lurking for a while!
You told me the answer to this question a long, long time ago,
and I forgot (old age)...
The breakfast crescents look like something I want to do.
However, I want to use whole eggs. How many whole eggs would I
use instead of just the four whites?
Kenny (hubby) leaves for work very early, and likes to take
something with him that he can nuke and eat after he gets
there. This looks perfect.
Thanks, Anita...
Hugs,
Sharon Frye
------------------------------
Date: Sat, 14 Dec 1996 17:56:54 -0500
From: Patrick & Sarah Gruenwald <sitm@EKX.INFI.NET>
Subject: Re: jello mold
sandra killion wrote:
>
> Hi, yesterday I saw a quick ad on TV about making Easter Egg Jello Jigglers.
> They gave an 800# to call to order the special oval shaped tray, they are
> really cute and I was not quick enough to get the number. I looked at the
> 800# on a box of Jello but think it is different. Did anyone else see this
> ad and was smart enough to write the number down? Thought it would be great
> for my preschoolers to make.
> Thanks,
> Sandra
I shop at Winn Dixie and I have seen them there...they are probably at
most any grocery store.
--
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: Sat, 15 Mar 1997 18:39:03 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Diabetic Food Exchanges-reply-(NFR)
jdashiel@eagle1.eaglenet.com wrote:
>
> Diabetes often comes with passivity as one of its components.
> This is why diabetic children are sent away to camps
> designed to help them with the disease. More happens there than arts
> and
> crafts and medical advice and management. Perhaps some adults could
> benefit
> from the camping experience.
> Beyond all of this, if the diabetes is new and
> by new I mean the lady has known about it for fewer than 3 years
> there's still a grieving process ongoing. Definitely many
> physical/psychological
> components at play here.
Jude,
I agree with you 100%. My nephew, now 11 years old (diabetic since
age four), has gone to diabetic camp several times during the summer. I
think it was good for him to find that *other* kids have diabetes, too.
And you're right as well about the physical and psychological
effects of diabetes. It's a very frustrating disease to deal with for
just that reason....as my sister says (mother of said nephew), "you can
do everything 'right', and still have problems keeping everything under
control".
I did not intend my earlier post to be harsh--I apologize if it
came across that way--a lot of people don't know how serious diabetes can
be, through no fault of their own, just lack of education. Luckily, it
*can* be controlled....hopefully, Dail will be able to help her SO's
mother get started in the right direction, when she's ready to get
started.
liz in Cincinnati
------------------------------
Date: Sat, 15 Mar 1997 18:54:19 -0500
From: Pat Perreault <pat-len@WEBTV.NET>
Subject: Re: Croquettes thank you
Thank you, everyone for all the croquette recipies. I will try them all
if it costs me 50 pounds.
------------------------------
Date: Sat, 15 Mar 1997 18:59:59 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
Subject: Re: Tea Stain Removal
Hi All,
This has got to be the best group there is! :) I have a question that I
just *know* you all will be able to answer. I have an Iced Tea Pot by Mr.
Coffee (is that an oxymoron?) and even though I wash the plastic pot after
every use, it is becoming tea stained. How can I get it clean? Help!!!
Thanks much -
Jo-Ann
------------------------------
Date: Sat, 15 Mar 1997 20:04:17 -0500
From: Shauncey Lowe <slowe@CSC.SCTBOCES.ORG>
Subject: <No subject given>
Is there a difference between dry yeast and active yeast. This is the
situation:
At a local grocery store tonight I went to get a jar of yeast to use in my
bread machine. Next to the jar was a 1 # bag of "dry yeast", no
ingredients and no other information other that a sign that says this
grocery store is supporting local businesses. It seemed to be a bargain I
got a 1# bag for less than a 4 oz. jar costs.
I proceeded home and made my pizza dough in my bread machine. UGH!!Worst
thing I ever tasted!! There must be a difference-what do I do, is there
some way to use this stuff????? (It looks just like the other stuff, maybe
the little beads are a tiny bit smaller)
Shauncey A. Lowe
Broadway Middle School
Elmira, NY 14904
------------------------------
Date: Sat, 15 Mar 1997 18:12:13 -0800
From: Madman <taccd@SIERRA.NET>
Subject: Request: Carlos Murphy's Honey Sauce
Anyone live in Scottsdale, AZ and have recipe for Carlos Murphy's
Poppers Chili Honey Sauce they use the same sause at Chevy's
Restaurant--!
------------------------------
Date: Sat, 15 Mar 1997 21:45:43 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Re: Recipe: Sausage "N Egg Crescents
Anita, you're a doll, as usual...
The other recipes you sent me look like something I can make
and pack for Kenny to take to work. He will love them! His
cholesterol level is uncommonly healthy, and his doctor has
imposed no dietary restrictions despite his open-heart surgery
and near brush with death itself. It should be considered a
major crime to be in the physicaly fit state he's in now!!!!
Thanks, Anita.I've used so many of your recipes before, and
these will only add more pages to the family cookbook that is
used everyday.
Hugs,
Sharon Frye (and I'll let you know how they were received)
------------------------------
Date: Sat, 15 Mar 1997 19:16:36 -0800
From: Lynette Scribner <lscrib@GORGE.NET>
Subject: Re: Tea Stain Removal
Hi Jo-Ann,
I just used this technique on my white mugs that were stained with tea and
coffee. I soaked them overnight with 2 "efferdent type" tablets (denture
cleaner). Works like a charm on my thermos style coffee pot too. Hope it
helps.
Lynette
----------
> From: Raymond F. Falcon <rfalcon@mailer.fsu.edu>
> To: EAT-L@listserv.vt.edu
> Subject: re: Tea Stain Removal
> Date: Saturday, March 15, 1997 3:59 PM
>
> Hi All,
>
> This has got to be the best group there is! :) I have a question that I
> just *know* you all will be able to answer. I have an Iced Tea Pot by
Mr.
> Coffee (is that an oxymoron?) and even though I wash the plastic pot
after
> every use, it is becoming tea stained. How can I get it clean? Help!!!
>
> Thanks much -
>
> Jo-Ann
------------------------------
Date: Sat, 15 Mar 1997 22:37:56 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
Subject: Thank You!
Hi again,
Many thanks to all of you for your suggestions - I intend to try it
tomorrow. And I was right - you all are the best!
Hugs and biscuits,
Jo-Ann
(The biscuits are from Cale, our 120 pound spoiled rotten Rhodesian Ridgeback)
------------------------------
End of EAT-L Digest - 14 Mar 1997 to 15 Mar 1997
************************************************
|
