X-From_: owner-EAT-L@LISTSERV.VT.EDU Mon Mar 17 23:11:51 1997
Date: Mon, 17 Mar 1997 23:00:06 -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 - 17 Mar 1997
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 5 messages totalling 136 lines in this issue.
Topics of the day:
1. Pork tenderloins in Cumberland Sauce
2. ??fines herbes
3. Recipe Repost: Lemon Fruit Salad
4. Request: Arroz Con Pollo
5. PEEPS
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Date: Mon, 17 Mar 1997 20:39:50 -0500
From: dave <rolland@MICROTEC.NET>
Subject: Pork tenderloins in Cumberland Sauce
> Here's is a recipe I recently tried and was very pleased with the
> results. It's taken from a low fat cookbook so you could increase the
> oil if desired.
>
> PORK MEDALLIONS WITH CUMBERLAND SAUCE
>
> 1 Tbsp. vegetable oil
> 1 lbs. pork tenderloin, trimmed of fat, cut into 1''-thick medallions
> and pounded flat
> salt and black pepper
> 2 Tbsp. minced onions or shallots
> 1 cup dry red wine
> 1 Tsp. cornstarch
> 1 Tbsp. fresh lemon juice
> 2 Tbsp. red-current jelly
> 1 Tsp. brown sugar (optional)
> 1 Tsp. Dijon mustard
>
> Heat 2 tsp. oil in a nonstick skillet over medium-high heat. Season pork
> lightly with salt and pepper and cook for 3 to 4 minutes per side, or
> until brown on the outside and no longer pink but still juicy inside.
> Transfer to plates or a platter and keep warm. Add remaining 1 tsp. oil
> to the skillet. Add onions or shallots and cook, stirring, until
> softened, about 20 seconds. Add wine and bring to a boil, stirring. Boil
> for 5 to 6 minutes, or until reduced to about 1/3 cup. Dissolve
> conrstarch
> in lemon juice and whisk into the sauce. Cook, stirring, until thickened
> and glossy. remove from heat and stir in jelly, sugar (if using) and
> mustard. Taste and adjust seasonings with more salt and pepper, if
> needed. Spoon the sauce over the pork.
> Serves 4
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Date: Mon, 17 Mar 1997 21:18:01 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: Re: ??fines herbes
The mix I have seen lists the ingredients as chervil, parsley, chives and
tarragon.
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Date: Mon, 17 Mar 1997 21:25:27 -0500
From: Morris Hymes <mhymes@DC.INFI.NET>
Subject: Recipe Repost: Lemon Fruit Salad
Hi Sharon Ravert, here's another jello salad recipe. I posted this recipe
last year.
LEMON FRUIT SALAD
1 box instant lemon pudding mix (sugar-free or regular)
1 can pineapple chucks
1 can fruit cocktail (or any chucky mixed fruit)
1/2 c coconut (opt.)
Empty one can of fruit with all its juice into a bowl. Pour dry pudding mix
over it. Add the next can of fruit but only half its juice. Mix well. If
it's too thick, add some of the reserved juice. (Opt. - Mix in coconut).
Refrigerate till cold and enjoy!
Roblyn Hymes
Mitchellville, MD
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Date: Mon, 17 Mar 1997 16:40:45 -1000
From: Steve & Elizabeth Key <drkey@MAUI.NET>
Subject: Re: Request: Arroz Con Pollo
I Like this recipe for Arroz con Pollo. Sometimes I add shrimp,
scallops,clams,and sausage and turn it into a paella instead. The recipe
comes from Better Homes New cookbook copyright 1981.
Arroz Con Pollo
1 2 1/2 to 3 pound broiler-fryer chicken, cut up
2 tablespoons cooking oil
1 1/2 cups long grain rice
1 cup chopped onion
2 cloves garlic, minced
3 cups water
1 7 1/2 ounce can tomatoes, cut up
1 tablespoon instant chicken bouillion granules
1 teaspoon salt
1/4 teaspoon thread saffron, crushed
1/4 teaspoon pepper
1 cup frozen peas
1 2 ounce can sliced pimiento, drained and chopped
Sprinkle chicken lightly with salt. In a 12-inch skillet brown chicken
in hot oil about 15 minutes. Remove chicken from skillet. In the
remaining pan drippings cook and stir rice, onion, and garlic till rice
is golden. Add water, undrained tomatoes, bouillion granules, salt,
saffron, and pepper. Bring to boiling; stir well. Arrange chicken atop
rice mixture. Cover and simmer 30 to 35 minutes or till chicken is
tender (and rice is done). Stir in peas and pimiento; cover and cook 5
minutes more. Makes 6 servings.
> I love Arroz Con Pollo and am looking for a recipe for it. Can anyone
> help me??? I've tried the Goya Yellow Rice, adding cubes of cooked
> chicken to it and that wasn't bad, but now I'd like to try it from
> "scratch".
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Date: Mon, 17 Mar 1997 22:06:21 EST
From: Teasel <teasel@JUNO.COM>
Subject: PEEPS
Regarding the recent thread on peeps candies (those edible
marshmallow chickens, et cetera, which should also be easy to
make yourself from marshmallows and food coloring), there was
reportedly a toll-free number listed in "Child" magazine to
call and get free crafts ideas using PEEPS candies. Folks on
other mail lists say that the ideas are really cute.
If anyone is interested, the number is 1-800-445-5787.
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End of EAT-L Digest - 17 Mar 1997
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