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Date: Wed, 19 Mar 1997 22:35:42 -0500
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Subject: EAT-L Digest - 19 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 14 messages totalling 1419 lines in this issue.
Topics in this special issue:
1. Salsa Recipes (2)
2. salsa
3. Cracked Stone (3)
4. ohmaha carmel bread pudding (2)
5. Tea Stain Removal & Tried Recipes
6. Fortune cookie
7. Baking Stone Results; Rolling pin? ; Freezing Pizza
8. KREMSILS (MATZOH MEAL PANCAKES)
9. [Fwd: Easter Greetings]
10. PERSONALIZED FORTUNE COOKIES
----------------------------------------------------------------------
Date: Wed, 19 Mar 1997 18:34:25 +0000
From: lunchuck <jock@THIRD-WAVE.COM>
Subject: Re: Salsa Recipes
> \/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/\/
* Exported from MasterCook *
Ranchero Sauce From Coyote Cafe
Recipe By : Mark Miller; Coyote Cafe
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Roma tomatoes
6 serrano chiles
2 cups white onion -- finely chopped
2 tablespoons garlic -- finely chopped
2 tablespoons peanut oil -- (or lard)
6 poblano chiles -- roasted, peeled,
seeded -- and cut into
julienne strips (about 11/2 cups)
1 bunch cilantro -- tied
2 teaspoons salt
Lightly blacken tomatoes and serranos in a skillet or under a broiler
(about 4 to 5 minutes). Chop together and set aside. Saute' onion and
garlic in the oil over low heat until soft but not brown (about 10 to 15
minutes). Combine all ingredients in a saucepan (reserving a few strips
of
poblano chiles for garnish). Cook partially covered over low heat for 20
to
30 minutes, adding water if necessary. Remove cilantro. Garnish with the
reserved julienned poblanos.
One of Miller's favorite sauces, similar to one served at Capri in San
Cristobal de las Casas, in southern Mexico It is a rustic-style sauce
that
traditionally is cooked in the morning and is used throughout the day.
Ranchero Sauce goes with eggs, chicken, pork, tamales, and seafood.
=20
Mark Miller, Coyote Caf=E9
Typos by Brenda Adams <adamsfmle@sprintmail.com>
- - - - - - - - - - - - - - - - - -
NOTES : Yield: 8 cups
* Exported from MasterCook *
Apple-Avocado Salsa
Recipe By : Cooking Light, October 1994, page 76
Serving Size : 8 Preparation Time :0:05
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup diced Granny Smith apple
1/2 cup diced peeled ripe avocado
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced jalapeno
1/2 teaspoon grated lime rind
1/8 teaspoon salt
1 1/2 tablespoons fresh lime juice
1 Dash pepper
1 small clov garlic -- minced
Combine all ingredients in a bowl, and toss well. Yield: 2 cups (serving
size: 1/4 cup).
- - - - - - - - - - - - - - - - - -
NOTES : Make this the next time you want a change from a tomato salsa to
serve with beef, pork, or chicken.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2108 30
* Exported from MasterCook *
Black Bean Salsa
Recipe By : Cooking Light, July/Aug 1993, page 82
Serving Size : 3 Preparation Time :0:05
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups drained canned black beans
1/3 cup diced red bell pepper
1/4 cup finely chopped purple onion
1/4 cup diced unpeeled cucumber
2 tablespoons diced celery
2 tablespoons minced jalapeno pepper
1 tablespoon chopped fresh basil
2 tablespoons olive oil
2 tablespoons tomato juice
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 clove garlic -- crushed
Combine all ingredients in a bowl, and stir well.
Cover and chill at least 30 minutes. Yield: 3 cups (serving size: 1/4
cup).
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 3413 0 0 0 0 0 0 0 3010 4661 0 156
* Exported from MasterCook *
Chi Chi's Mild Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Copycat Sauces
Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----waldine van geffen vghc
14 oz Can sliced-style stewed -- tom
2 lg Green onions -- snipped quite
W/scissors
1 lg Ripe tomato -- core; dice
1/2 ts Salt
1/2 ts Black pepper
ds Tabasco -- or to taste
Cut up stewed tomatoes and combine in saucepan with onions, fresh
tomato, salt and pepper. Bring just to a boil. Boil hard 1 minute and
remove at once from heat. Put half of mixture through blender just to
mince fine but not to puree. Return to remaining half of mixture.
Cool and refrigerate in tightly covered container to use with a few
weeks. Freezes well to use within 6 months. NOTE-For hot salsa, add 1
ts canned green chopped chilis or to taste, freezing unused chilis to
use in other recipes. Source: Gloria Pitzer
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Fresh Peach Salsa
Recipe By : Cooking Light, June 1995, page 64
Serving Size : 14 Preparation Time :0:05
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups diced peeled peaches -- (2-1/2 pounds)
1/4 cup diced red onion
2 tablespoons finely chopped fresh cilantro
1 tablespoon minced seeded jalapeno pepper
2 tablespoons rice vinegar
1 teaspoon lemon juice
1 clove garlic -- minced
Combine all ingredients in a bowl, and stir well. Cover and chill.
Yield: 3-1/2 cups (serving size: 1/4 cup).
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with pork tenderloin.
Nutr. Assoc. : 0 0 0 3785 384 0 4390
* Exported from MasterCook *
Garden Herb Salsa
Recipe By : Cooking Light, July/Aug 1993, page 79
Serving Size : 2 Preparation Time :0:05
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups diced plum tomato
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup minced shallot
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeno pepper
1 tablespoon chopped fresh tarragon
1/8 teaspoon salt
2 tablespoons balsamic or sherry vinegar
2 cloves garlic -- crushed
Combine all ingredients in a bowl, and stir well.
Cover and chill at least 30 minutes. Yield: 2-1/2 cups (serving size:
1/4 cup).
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 2140 0 3412 0 0 0 5630 0 4527
* Exported from MasterCook *
Mango Salsa
Recipe By : Cooking Light, Nov/Dec 1994, page 40
Serving Size : 8 Preparation Time :0:05
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large tomato -- (1/2 pound)
1 small green bell pepper -- (1/4 pound)
1 cup diced peeled mango
1/4 cup diced red onion
2 1/2 tablespoons finely chopped fresh cilantro
2 tablespoons sliced green onions
2 1/2 teaspoons finely chopped serrano or jalapeno pepper
1/4 teaspoon ground cumin
1 clove garlic -- minced
Cut the tomato in half crosswise; remove the seeds and strain, reserving
2 tablespoons of juice. Dice the tomato; then combine reserved juice and
tomato in a bowl, and set aside.
Cut bell pepper in half lengthwise, and discard seeds and membranes of 1
half; reserve remaining half for another use.
Place bell pepper half, skin side up, on a foil-lined baking sheet, and
flatten pepper with palm of hand. Broil 3 inches from heat for 10
minutes or until blackened and charred. Place in a zip-top heavy-duty
plastic bag, and seal; let stand for 15 minutes. Peel and discard skin;
dice bell pepper.
Add bell pepper, mango, and the next 6 ingredients to tomato mixture,
and stir well. Cover and chill. Yield: 2 cups (serving size: 1/4 cup).
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 4888 0 384 0 4088 0 0
* Exported from MasterCook *
Oriental Salsa2
Recipe By : EF DU JOUR PHILIPPE CHIN SHOW #DJ9346
Serving Size : 4 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Large vine ripened tomatoes (diced)
1 Tablespoon sesame seed oil
1 Tablespoon extra virgin olive oil
1 chopped Thai chili pepper
2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped scallions
2 Tablespoons chopped red onions
1 Tablespoon oyster sauce
1/2 Tablespoon dark soy sauce
Mix all ingredients together. Season to taste with salt and pepper.
Chill 1/2 hour before serving.
Yield: 4 servings
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Papaya-Tomatillo Salsa
Recipe By : David Rosengarten
Serving Size : 0 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large papaya -- peeled, seeded and
-- diced
3 tomatillos -- husks removed,
-- diced
1/4 cup diced red pepper
1/4 cup diced scallion
1 garlic clove -- minced
2 serrano chiles -- minced
1/4 cup fresh squeezed lime juice
3 tablespoons olive oil
Salt
3 tablespoons chopped cilantro
Combine ingredients in a bowl and toss. Cover and refrigerate 30
minutes before serving for flavors to meld.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Persimmon-Cilantro Salsa
Recipe By : Cooking Light, Nov/Dec 1994, page 171
Serving Size : 3 Preparation Time :0:05
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup chopped fresh cilantro
1 1/2 tablespoons minced red onion
1 tablespoon fresh lime juice
1 teaspoon minced jalapeno pepper
2 ripe persimmons -- (10 ounces)
peeled and coarsely chopped
Combine all ingredients in a bowl, and stir well. Cover and chill.
Yield: 3/4 cup (serving size: 1/4 cup).
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve with pork, turkey, or duck.
Nutr. Assoc. : 0 4446 0 0 0 0
* Exported from MasterCook *
Pineapple Salsa
Recipe By : Cooking Light, Mar/Apr 1993, page 114
Serving Size : 4 Preparation Time :0:05
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups finely chopped fresh pineapple
1 cup seeded diced unpeeled tomato
1/2 cup peeled seeded, and diced cucumber
1/4 cup finely chopped shallot
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeno pepper
1 1/2 tablespoons red wine vinegar
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
1 clove garlic -- minced
Combine all of the ingredients in a medium bowl, and toss well. Let
stand at room temperature for 1 hour. Yield: 4 cups (serving size: 1/2
cup).
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve salsa with chicken, pork, or shrimp.
Nutr. Assoc. : 0 0 0 0 3785 0 4902 3010 5296 20153
* Exported from MasterCook *
Pineapple Salsa
Recipe By : Cooking Light, Mar/Apr 1993, page 114
Serving Size : 4 Preparation Time :0:05
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups finely chopped fresh pineapple
1 cup seeded diced unpeeled tomato
1/2 cup peeled seeded, and diced cucumber
1/4 cup finely chopped shallot
3 tablespoons chopped fresh cilantro
1 tablespoon finely chopped jalapeno pepper
1 1/2 tablespoons red wine vinegar
1 teaspoon extra-virgin olive oil
1/8 teaspoon salt
1 clove garlic -- minced
Combine all of the ingredients in a medium bowl, and toss well. Let
stand at room temperature for 1 hour. Yield: 4 cups (serving size: 1/2
cup).
- - - - - - - - - - - - - - - - - -
Serving Ideas : Serve salsa with chicken, pork, or shrimp.
Nutr. Assoc. : 0 0 0 0 3785 0 4902 3010 5296 20153
------------------------------
Date: Wed, 19 Mar 1997 17:04:00 MST
From: sandra killion <skillion@3LEFTIES.COM>
Subject: salsa
Dear Mark,
Welcome, to another salsa lover!! I don't know if you have found the
chile-heads yet but I will include the home page website for you, a lot of
mail flows through!!! They also provide an archive which I will throw in for
you to browse.
http://neptune.netimages.com/~chile/ Chile-head homepage (info, etc.) I
started to add the archive and noticed the homepage has info on that. I have
been making salsa so long I should have a few jars on the shelf with 'my
name' for sale!! Hope you enjoy, peppers add zest if not heat to one's life!!
Sandra
Portales, New Mexico (The Land of Enchantment and the best (well!!!) peppers
grown)...
------------------------------
Date: Wed, 19 Mar 1997 11:59:00 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Subject: Cracked Stone
"Sharon H. Frye" wrote about Cracked Stone on 18 Mar 97 16:37:05 saying...
"HF> Peggy, I bought my baking stone from Pampered Chef...left it in
"HF> the oven as directed...and just like yours, it cracked right
"HF> down the middle. I trashed it, and I won't invest in another. I
"HF> wasn't really impressed with it anyway. Pans are easier, and
"HF> they go into the dishwasher.
The problem with the Pampered Chef and many other so-called baking
stones is that they aren't. Stones, that is. They're really tiles.
They're too thin to really be called baking-stones.
The idea of the baking-stone is to approximate the conditions within a
stone-hearth oven. The average home oven can't get quite as hot as a
true stone-hearth, but it does come close.
I use kiln shelves, the kind of shelves used in the kilns used by
pottery hobbyists. They're thicker and stronger and can handle
temperatures far higher than your oven can reach.
Moreover, they cost less than most of those "boutique" oven stones.
And they're cut to fit your oven. Just measure the interior dimensions
of your oven, subtract 1/2" to 1" from each dimension, take those
measurements to a nearby pottery supply (hobby) shop and they'll cut the
stones to those dimensions.
I use two stones, one directly under the bread (or pan/casserole) and
the other over it. That's the best I can do to imitate a stone-hearth
oven.
And it works!
Joel
------------------------------
Date: Wed, 19 Mar 1997 18:49:02 -0600
From: Gretchen Schulz <gschulz@ACC.JC.EDU>
Subject: ohmaha carmel bread pudding
could someone send me this recipe? I was gone the last week and didnt'
recieve it Thanks!
Gretchen Joy
If I shoot a mime, should I use a silencer?
------------------------------
Date: Wed, 19 Mar 1997 19:04:36 -0600
From: Diki Shamlian Gust <dikig@MCS.NET>
Subject: Re: Cracked Stone
At 11:59 -0800 3/19/97, Joel Ehrlich wrote:
# I use kiln shelves, the kind of shelves used in the kilns used by
# pottery hobbyists. They're thicker and stronger and can handle
# temperatures far higher than your oven can reach.
Joel, I understand tiles have to be food-rated. What's the
story on kiln shelving.
------------------------------
Date: Wed, 19 Mar 1997 21:15:19 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
Subject: ohmaha carmel bread pudding
>Date: Wed, 19 Mar 1997 18:49:02 -0600 (CST)
>From: Gretchen Schulz <gschulz@acc.jc.edu>
>Subject: ohmaha carmel bread pudding
>could someone send me this recipe? I was gone the last week and didnt'
>recieve it Thanks!
>
>Gretchen Joy
Me too! How did I miss this one?
Jo-Ann
------------------------------
Date: Wed, 19 Mar 1997 21:17:23 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
Subject: Re: Tea Stain Removal & Tried Recipes
Hi to All,
First the tea stained pitcher. I finally tried the dishwasher detergent
tonight and it works! I poured some in the pitcher, added 2 cups of hot
water, put the lid on and started shaking. It dissolved right before my
eyes and is as clean, if not cleaner, as the day I bought it. Even the lid!
What a wonderful cleaning hint! :)
Second, I made 2 recipes from the list this week and they are delicious. I
made Felicia's Chocolate Silk Bread Pudding yesterday. The recipe called
for one 1 1/2 quart shallow baking dish - I had enough pudding to fill two
dishes. This worked out great because the first dish disappeared last night
and the second should be clean before this night is out! Double and triple
yum!! The second recipe I tried was Pasta with Asparagus (I'm sorry but I
don't know who sent this in). This is a great recipe - fast and easy to
make and very spicy - recipe calls for 1 teaspoon red pepper flakes. For
those who don't like spice, I suggest you cut it back. We love :) spicy
food so it's just right for us. I've also taken hints from you all on
making out menus for the week and shopping accordingly. That's what I did
this week, so I have a few more recipes to try out - yes, we bought salmon
steaks but we're saving them for the weekend so we can do them on the grill.
Of course, Monday was corned beef and cabbage - good Irish wife that I am
(only husband is Polish!). Anyway, thanks for listening to my ramblings. I
just wanted to let you all know how these turned out. And this is
definitely the best list ever!!!
Hugs and biscuits (from Cale, the 120 lb. Rhodesian Ridgeback, who enjoys -
actually begs - for scraps from the table - but doesn't get hot peppers or
chocolate!),
Jo-Ann
P.S. If anyone wants copies of the recipes I tried, let me know. They are
both keepers for us! :)
------------------------------
Date: Wed, 19 Mar 1997 21:16:23 EST
From: Ruth L Rivera <riverar@JUNO.COM>
Subject: Re: Fortune cookie
One of our Media Specialist at our local schools would love to do Fortune
Cookies with book titles inside for National Library Week. I know the
student will love this. Please does anyone have a recipe for the fortune
cookie. TIA
If you would like to sent direct, the address is:
stirkk@Juno.com
Ruthie Rivera
riverar@Juno.com
------------------------------
Date: Wed, 19 Mar 1997 21:15:37 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Baking Stone Results; Rolling pin? ; Freezing Pizza
Hi everyone!
Sincere thanks to everyone who took the time to write about their
experiences with baking stones. I finally used mine tonight. Thought
you might be interested in my critique.
Baking Stone Results
I was very careful to follow the instructions to a T. First I lightly
oiled the surface ( I used canola oil ), wiped off the excess with a
clean paper towel, then dusted it lightly with corn meal. I did not put
any amount of water on the stone at all. Next I put the prepared stone
on the middle rack of my cold oven, closed the door, and turned on the
oven
( electric oven ) to 400 degrees F. As the oven was heating up I
prepared the pizza, and placed it on a pizza peel that was dusted with
cornmeal. When the oven reached the desired temperature, I slid the
pizza off the peel---lifting ever so gently on the entering end--and onto
the stone. It was a snap! I closed the oven door, set the timer, and
let it bake for 15 minutes. Again, removal from the stone with the peel
was a breeze. I used a 15 inch wide peel.
I cut the pizza on the peel, but here's my best hint that I discovered:
after the pizza is cut into slices, put the *waiting* slices back onto
the stone with the oven turned off and the door open. It keeps the
waiting slices warm and crispy.
Notice I said *crispy*. The pizza was divine---very crispy. Clean up
was a breeze. After the stone slowly cooled down in the oven with the
door open, I removed it and wiped it off with a clean dry paper towel.
That's it! Nothing stuck at all!
Rolling Pin
For the pizza makers out there, how do you get a thin crust? Do you use
a rolling pin? What type? Wood or marble? Any tricks to getting a thin
crust?
Freezing Pizza
Since I do not like to use my oven in the summer---I use a Farberware
convection oven---I make pizza before it gets hot and freeze the slices
in my basement freezer. Any suggestions as to how I can package the
slices before freezing? TIA
Cindy
cdryan@juno.com
------------------------------
Date: Wed, 19 Mar 1997 21:28:57 EST
From: Teasel <teasel@JUNO.COM>
Subject: KREMSILS (MATZOH MEAL PANCAKES)
These are delicious flourless "pancakes", which are obviously
perfect for Passover, albeit good at any time - and you
definitely don't have to be Jewish to enjoy them.
The recipe can easily be halved or quartered.
2 tablespoons butter or margarine
8 large eggs
2 cups whole milk
2 cups unsalted matzoh meal
1/2 cup (4 ounces) cottage cheese
1/2 cup corn oil
1/4 cup (1 ounce) finely chopped pecans or walnuts
1 1/2 teaspoons (1/2 tablespoon) pure vanilla extract
1 teaspoon salt
Maple syrup (or flavor of your choice)
. Melt butter in large skillet. Turn off flame.
. Break eggs into mixing bowl. Beat until thick and
lemon-colored.
. Add milk, matzoh meal, cottage cheese, corn oil, nuts,
vanilla, and salt. Beat until smooth.
. Drop spoonsful of batter onto griddle.
. Set flame at moderate, and fry until golden brown on both
sides.
. Serve hot, accompanied by syrup (or, if preferred, honey
or preserves).
------------------------------
Date: Wed, 19 Mar 1997 19:51:07 -0500
From: Debbie Hrabinski <piggie@WORLDNET.ATT.NET>
Subject: [Fwd: Easter Greetings]
To: hilinvalley@juno.com, ktlouise@sjm.infi.net, piggie@worldnet.att.net,
jacoly@worldnet.att.net, stik@delm.tas.gov.au, brianwil@iw.net,
Suzie Bazoomba's <smwalk@facstaff.wm.edu>, siberia@swbell.net,
Completely Scandalous and Transcendant Kelly <kjbaker@mail.airmail.net>,
williard@blue.weeg.uiowa.edu, The Desert Mirage <specwood@indirect.com>,
nspoerin@mail.orion.org
From: Lesa Brodeur <jacoly@worldnet.att.net>
Received: from LOCALNAME ([207.116.100.127]) by mtigwc02.worldnet.att.net
(post.office MTA v2.0 0613 ) with SMTP id AAA27217;
Wed, 19 Mar 1997 21:07:01 +0000
Message-ID: <3.0.1.16.19970319154324.3c0f898e@postoffice.worldnet.att.net>
X-Mailer: Windows Eudora Pro Version 3.0.1 (16)
Subject: Easter Greetings
X-Sender: jacoly@postoffice.worldnet.att.net
Date: Wed, 19 Mar 97 15:43:24 +0000
Mime-Version: 1.0
Content-Type: Text/Plain;
charset="us-ascii"
X-Mozilla-Status: 0000
saltpepper marjoram cilantro
sarsaparilla bay leaves coriander!
garlicsalt allspice curry cinnamon
rosemary fennel parsley turmeric
dillweed ginger anise pepper
tarragon chives nutmeg
angelica garlic cloves
parsleysagerosemarythyme mustard zest
basiloreganocuminpaprika capers dill
marjoram hoisin relish Na
shallots pickle garlic Cl
woodruff cloves sesame
mushroom onions morels
peppermint jalapeno tarragon mace
butterscotch lime juice red pepper garlic
celeryseed cinnamon allspice sage
S E A S O N E D G R E E T I N G S
for a soon to be Easter! :)
------------------------------
Date: Wed, 19 Mar 1997 21:41:08 EST
From: Teasel <teasel@JUNO.COM>
Subject: PERSONALIZED FORTUNE COOKIES
Someone requested recipes for fortune cookies. Here are my
favorites, along with directions for decorating them as
very special favors:
************************************************************
PERSONALIZED FORTUNE COOKIES
Copyright (c) 1996 Virginia B. Sauer
************************************************************
Personalized fortune cookies make wonderful favors ... They
are made as you would any fortune cookie, but are dipped in
chocolate and crushed brickle chips for added flavor, and
contain fortunes you've selected just for those recipients.
. Make cookie dough (following your favorite recipe, or
one of those listed below).
. Select fortunes tailored to your guests, or use favorite
quotations about friendship, motivation, faith, et
cetera. For a wedding, it could be a message from the
couple, such as "Thank you for sharing this happy
occasion with us! Tiffany and Kevin".
. If you are writing the fortunes by hand, cut white or
ivory paper into desired number of strips (e. g., 1 1/2
x 1/4 inch, or 3 inches x 1/2 inch, depending upon
selected fortunes, the size of your writing, et cetera).
Otherwise, use your computer to print them in a pretty
calligraphy-type font, and cut the paper after printing.
. Place a fortune on each cookie. (If you want to
splurge, add a scratch-off lottery ticket along with
each fortune.)
. Fold cookie in half. Holding points of folded cookie
with both hands, place center of fold over edge of bowl
and pull points downward to make a crease across center.
Bake as directed in recipe.
. Dip each cookie in melted chocolate (so that just
outside is coated)
. Either dip chocolate (still soft) in crushed brickle
chips, decorate with little icing doves, wedding bells,
brides, grooms, and/or hearts.
============================================================
RECIPES FOR FORTUNE COOKIES
Copyright (c) 1996 Virginia B. Sauer
============================================================
------------------------------------------------------------
VALENTINE FORTUNE COOKIES
------------------------------------------------------------
Nonstick cooking spray
1 tablespoon Unsalted butter
4 large Egg whites
1 cup Superfine sugar
1 cup All-purpose flour; sift
1 pinch Salt
3 tablespoon Heavy cream
1 teaspoon Almond extract
Heat oven to 400~. Spray a cookie sheet liberally with
cooking spray. Melt butter in a small saucepan over low
heat; set aside. In the bowl of an electric mixer, combine
egg whites and sugar and beat on medium speed for about 30
seconds. Add flour and salt and beat until combined. Add
butter, heavy cream and almond extract and beat until
combined, about 30 seconds. Pour 1 tablespoon of batter
onto half of the baking sheet and spread with the back of
the spoon into a thin 5" circle; repeat on the other half
of the sheet. Bake until the edges turn golden brown, about
8 minutes. Remove baking sheet to a heat-resistant surface.
Working as quickly as possible, slide a spatula (an offset
spatula, available at specialty kitchen shops, works best)
under one of the cookied. Lift it up and place it on a
clean kitchen towel. Using your fingers, fold the cookie in
half, pinching the top together to form a loose semicircle.
Hold the cookie with your index finger inserted at each
open end and slide your thumbs together along the bottom
line. Press into the center while bending the 2 open ends
together and down to form the shape of a fortune cookie.
This whole process should take about 10 seconds. Once the
cookie hardens, which begins to happen almost immediately,
you cannot fold it into the shape. Place the cookie on the
kitchen towel to cool and shape the second cookie. Repeat
until all the batter is used up. To speed up the process,
bake 4 cookies at a time, staggering 2 cookie sheets by 4
minutes to give you time to shape. To avoid wasting batter,
try the shaping process with a circle of paper first.
------------------------------------------------------------
LORI NORMAN'S FORTUNE COOKIES
------------------------------------------------------------
4 Tablespoons (1/2 stick) unsalted butter
3 egg whites
3/4 cup sugar
1/8 teaspoon salt
1/2 cup flour
2 teaspoons almond extract
Cut 36 strips of paper (1/4 x 1 1/2 inches), and write
fortunes on them. Melt butter in a saucepan; set aside to
cool. Preheat oven to 350 degrees. Beat egg whites until
foamy. Gradually beat in sugar and salt until dissolved.
Stir in cooled melted butter, flour and almond extract.
Beat until well blended. Drop dough by rounded tablespoon
about 3 inches apart onto baking sheet. Bake 8 - 10
minutes, or until edges are golden brown. (Make only 6 at
a time). Working quickly, remove one cookie at a time,
hold in palm of your hand, and place one folded fortune in
center. Fold in half, drape over handle of a wooden spoon.
Fold corners to meet, gently press together. Slide cookie
off spoon. Repeat with remaining cookies. If they become
too hard, place back in oven for a minute to soften.
------------------------------------------------------------
HONG KONG FORTUNE COOKIES
from: hvane@shrewsbury.org (l. merinoff)
------------------------------------------------------------
I have two fortune cookie recipes that I like. Here is
one, which is adapted from _The Nancy Drew Cookbook: Clues
to Good Cooking_.
3/4 cup butter or margarine, room temperature
2 cups sugar
1 teaspoon vanilla extract
3 eggs
1 cup all-purpose flour
60 fortunes
Beat together butter and sugar until fluffy. Add vanilla.
Then add eggs, one at a time, beating well after adding
each. Add flour and beat thoroughly. Heat the oven to
375F. Drop rounded teaspoons of dough at least 2" apart
onto greased and floured baking sheets. Bake for 20
minutes and remove. With a wide spatula, loosen each
cookie from the sheet. Place a folded fortune on each
cookie. Gently fold the cookies in half with the fortune
inside. Pinch edges together, then twist in the center.
Makes 60. Note: While putting a fortune inside each
cookie, keep the sheet warm. This will make cookies easier
to work with.
------------------------------------------------------------
GINGERBREAD FORTUNE COOKIES
from: hvane@shrewsbury.org (l. merinoff)
------------------------------------------------------------
I have two fortune cookie recipes that I like. Here is
one, which is adapted from: _Gingerbread: 99 Delicious
Recipes From Sweet to Savory_.
These are crisper than the traditional fortune cookie and
also a lot tastier.
3 large egg whites
1/2 cup white sugar
1 tablespoon honey
1/4 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 tablespoons unsalted butter, melted and cooled but still
liquid
1/2 cup unbleached or white all-purpose flour
Type out the fortunes, then cut each into a thin strip 4.5
- 5 inches long. Preheat the oven to 325 F. Grease the
baking sheets. Whisk together egg whites, granulated
sugar, and honey. Whisk in salt, ginger, cinnamon, and
nutmeg, then the butter. Beat or whisk in the flour just
until mixed. Use no more than a level tablespoon for each
cookie or they'll be too large. Drop the cookies at least
3" apart onto the baking sheet. Using the back of a spoon
or a butter knife, spread the cookies out to form even
3"-diameter circles. Bake the sheets (5 or 6 cookies per
sheet) at 5 minute intervals. Bake 10 minutes until
cookies are lightly browned around the edges. Remove the
sheet from the oven. Let the cookies cool on the sheet for
about 10 seconds, until you can slip a spatula under one
without tearing it apart. You now need to work very
quickly. Remove one cookie and place it top side down on
your counter. Lay a fortune across the center, sticking out
on one side. Fold the cookie over the fortune, then quickly
push the ends of the flat side toward each other to form
the traditional fortune cookie shape. Form the rest of the
baked cookies, then place them on a rack to cool. Regrease
the baking sheet well before each batch. Makes 40
-----------------------------------------------------------
FORTUNE COOKIES:
from: hyler@ast.saic.com (buffy hyler)
------------------------------------------------------------
White Paper
1/2 cup Gold Medal all-purpose flour
1/4 cup sugar
1 tbsp cornstarch
Dash of salt
1 tsp almond extract
2 egg whites
1/4 cup vegetable oil
Cut paper into about 24 strips, 3 inches long and 1/2 inch
wide. Write a different fortune on each strip. Heat oven
to 300 degrees F. Generously grease cookie sheet. Mix
flour, sugar, cornstarch and salt. Add almond extract, egg
whites and vegetable oil; beat until smooth. Bake only 4
cookies at a time. (Cool cookie sheet after each baking
and grease generously each time.) For each cookie, spoon 1
heaping teaspoonful batter onto cookie sheet; spread into 3
1/2 inch circle with back of spoon. Bake about 10 minutes
or until golden brown. Working quickly, remove 1 cookie at
a time with wide spatula, flip into protected hand. (Leave
remaining cookies in oven.) Place paper fortune on center
of cookie and fold cookie in half. Holding points of
folded cookie with both hands, place center of fold over
edge of bowl and pull points downward to make a crease
across center. Place cookie in ungreased muffin cup so it
will hold its shape while cooling. If cookie cools before
it is shaped, heat in oven about 1 minute. Store in
tightly covered container. About 2 dozen cookies.
Personal Note: These cookies *will* want to stick to the
cookie sheet!!! Definately grease extra, or, if you have
access to such, use a teflon sheet on top of the cookie
sheet. This latter method worked perfectly for me. I got
the teflon sheet through the King's Baker Catalog. It
looks like a very thick wax paper sheet and can be rolled
up when not in use.
============================================================
WRAP THE FORTUNE COOKIES
Copyright (c) 1996 Virginia B. Sauer
============================================================
Wrap each cookie in cellophane. Secure at top with satin
ribbon (if for wedding, use wedding colors and ribbon
imprinted with the couple's names and the wedding date)
tied into a bow.
If giving a box of fortune cookies, decorate little white
take-out cartons (e. g, cover with pretty giftwrap), line
with tissue paper (in the wedding colors, if applicable),
and fill with the cookies. If you need padding, use
iridescent mylar.
============================================================
VARIATION(S)
Copyright (c) 1996 Virginia B. Sauer
============================================================
Many people prefer to make a single giant fortune cookie to
give to convey a very special wish.
To do so, make your recipe as usual (complete with
chocolate, sprinkles, et cetera), _EXCEPT_:
. Make the dough larger and thicker than usual to yield a
monster fortune cookie approximately 6 inches long x 5
inches wide x 7 inches high.
. Enclose a very special message to that particular
recipient ... e. g., "Kevin, I'm so fortunate to have
you in my life!".
. I like to enclose something else ... e. g., a lottery
ticket, or perhaps a "personal coupon" for a special
service.
. Wrap the cookie in cellophane. Tape to hold airtight.
Secure at top with elegant ribbon, ending with a fancy bow.
============================================================
MAIL ORDER SUPPLIERS
Copyright (c) 1996 Virginia B. Sauer
============================================================
If preferred, personalized fortune cookies can be ordered
by mail. (I have never personally dealt with any of the
following companies.)
Fortunately Yours
495 Vista Drive
Gahanna, Ohio 43230
(800) 337-1889
Fortune in Ideas
Fremont, Californa
(206) 846-6654
Short Order Fortune Cookie Company
(206) 641-3644
Top Valu Food Products, Ltd.
575 East Cordova
Vancouver, B.C.
Canada
(604) 253-4558
------------------------------
Date: Wed, 19 Mar 1997 20:47:57 -0600
From: Mac <w.ma.chandler@WORLDNET.ATT.NET>
Subject: Re: Cracked Stone
Joel Ehrlich wrote:
>
> I use kiln shelves, the kind of shelves used in the kilns used by
> pottery hobbyists. They're thicker and stronger and can handle
> temperatures far higher than your oven can reach.
>
> I use two stones, one directly under the bread (or pan/casserole) and
> the other over it. That's the best I can do to imitate a stone-hearth
> oven.
I am very intrigued by this idea. How do you decide what oven
temperature to use with your kiln shelves? For example, when you set
your oven temp to 450 degrees, do the shelves cause food to bake at 525
degrees or higher? If you leave the shelves in all the time, what do
you set your oven temp for when a recipe says 350 degrees? Do you
remove your shelves when you're not baking breads or when you use the
broiler?
Or am I totally confused about how this works? :-)
Thanks,
Mary Ann Chandler
--
"Life is a banquet, and most poor suckers are starving to death!"
-- Rosalind Russell in "Auntie Mame"
Mac w.ma.chandler@worldnet.att.net
------------------------------
Date: Wed, 19 Mar 1997 22:31:18 -0500
From: Walt Gray <waltgray@MNSINC.COM>
Subject: Re: Salsa Recipes
This is a multi-part message in MIME format.
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KELLERSHOHN MARK A wrote:
I need
> some really good salsa recipes.
>
> P.S Don't be shy the hotter the better!
Walt Gray---Alexandria Virginia
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* Exported from MasterCook *
"It's not dead yet" Hot Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Mexican Appetizer
Salsa Southwest
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 whole Habaneros -- seeded
10 whole tomatillos -- husked and rinsed
2 whole Vidalia onions -- skinned
6 whole sweet red peppers -- seeded
2 whole smoked Habaneros
3 whole chipolte peppers
1 Tablespoon cumin
2 ounces balsamic vinegar
Process ingredients in a blender individually in order listed until you
reach the dried peppers and place in a non-reactive container. place
Smoked Habs and Choptles in blender and drain juice from mixture in bowl
into the blender and process. add to the mixture in the bowl. add cumin
and stir well. drizzle Balsamic vinegar over the top. let marinate
overnight Serving Ideas : Best served warm the day after. NOTES : Made
whie cleaning out the refridgerator....... thus the name... a litltle of
this, a little of that, a little more of that,a _lot_ of that....
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chipotle Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chile Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 Dried chipotle chiles OR -- -3 c chipotle
chiles.
8 Ripe Roma tomatoes -- cored
12 Garlic cloves -- peeled
2 tb Salt
1/2 t Black pepper -- freshly ground
Combine all of the ingredients in a medium saucepan. Bring to a boil,
reduce to a simmer and cook, uncovered, about 20 minutes. The liquid
should be reduced by one-third and the tomato skins should be falling off.
Set aside to cool. Pour the mixture into a blender or a food processor
fitted with the metal blade. Puree until smooth and then pass through a
strainer. Serve chilled Chipotle salsa can be stored in the refrigerator
up to 5 days or frozen.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Habanero Salsa
Recipe By : breland@mcc.com
Serving Size : 1 Preparation Time :0:00
Categories : Chile Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
tomatoes -- to fill a blender
2 cloves garlic -- (plus/minus to taste
1/4 medium yellow onion -- (plus/minus to taste
3 tablespoons lime juice
1 teaspoon ground cumin
2 teaspoons seasoned salt -- (to taste)
1 cup cilantro -- chopped
6 whole jalapenos -- (vary number to tast
4 whole habaneros -- (vary number to tast
Fill blender with tomatoes, run at lowest setting until no large chunks
are left. Add remainder of ingredients and repeat running blender until
no large chunks are left. Sample and add items to taste as necessary. If
you're not sure how something will affect you in the quantity given, use
the smallest unit of it at first, then progressively add more until you
are satisfied. This is really important with the habaneros... *** NOTE:
The salsa will be at its hottest right after you make it, but will cool
down the longer it sets. Since it's fresh, keep it refrigerated if you
somehow have any leftovers.
- - - - - - - - - - - - - - - - - -
NOTES : If you have a any good salsa recipe, the substitution of habs for
whatever other pepper you used before should work just fine.
Here's my favorite fresh, uncooked version: Ancient, family
recipe...commit to memory and wipe disks!!
* Exported from MasterCook *
Habanero Salsa"My Evil Twin"
Recipe By : Diana Rattray
Serving Size : 8 Preparation Time :0:00
Categories : Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 medium onion -- chopped
1 whole green bell pepper -- chopped
1 whole red bell pepper -- chopped
1 whole anaheim chili pepper -- chopped (1 to 2)
1/2 cup chicken broth
4 whole Habanero Peppers -- minced
6 medium tomatoes -- skinned & diced
2 cans tomatoes -- diced
2 tablespoons lime juice
2 tablespoons lemon juice
1 teaspoon dried coriander leaf
1 teaspoon oregano
1 tablespoon sugar or honey -- optional
salt and pepper -- to taste
1/4 cup fresh parsley -- chopped
Saute the onions, bell peppers, and anaheims in the oil for a few minutes
then add the chicken broth and saute until the broth is about gone. Add
the habaneros (I roasted mine first), the diced tomatoes (okay, I added
the extra two cans to cut the heat down a bit, so if you want it super hot
you can eliminate the cans or a couple of the habaneros), lime and lemon
juices, coriander, oregano, sugar, salt and pepper. Simmer for 20 or 30
minutes and add the parsley and simmer a few more minutes.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Use as a dip or topping for grilled chicken, seafood, etc.
NOTES : diana@ebicom.net
* Exported from MasterCook *
Persimmon Habanero Salsa
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 khaki persimmon -- (Asian not American)
1 Habanero -- seeded and cut up
1 large garlic clove -- peeled and cut up
1/2 Tsp Quatre Epices -- (4-Spice powder)*
Scrape the flesh of the persimmon off the skin and into a food processor;
add the Habanero, the garlic and the Quatre Epices. Pulse till smooth. *
If you can't find Quatre Epices in a specialty food store, you can make
your own. In France it's much used in charcouterie, but I like it a lot
in prune butter, pumpkin pie and apple crisp. Larousse Gastronomique
gives the following formula, but I think the one I buy here in Phila at
Assouline & Ting has less pepper. Quatre Epices 1 1/8 Cup
ground white pepper 1 1/2 Tbs ground or powdered cloves 3 1/2
Tbs ground ginger 4 Tbs ground nutmeg Combine the spices
really well...you could even use a hand mixer, and store in a closed jar
- - - - - - - - - - - - - - - - - -
NOTES : If you cook this, it gets very thick, loses some of the terrific
persimmon color and some heat, but it isn't bad sautéed
briefly. Store in a closed jar in the refrigerator
* Exported from MasterCook *
Roasted Habanero Salsa From Hell
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salsa Chile
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Virgin olive oil
1/3 c Virgin olive oil
6 Ripe plum tomatoes, halved
Freshly ground black pepper
10 Habanero chile peppers
1/4 c Lime juice (about 2 limes)
1/4 c Chopped cilantro
Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves
with this mixture, sprinkle with salt and freshly cracked pepper and roast
in 500-degree oven until they begin to take o some serious color, about 15
to 20 minutes. Remove from oven, cool to room temperature and dice.
Meanwhile, grill habanero peppers over a medium-hot fire until slightly
colored, 2 to 3 minutes. Temove peppers from fire and mince. Be very
careful when working with this pepper. Wear gloves when mincing it, and if
you get any of the juice on your skin, wash it off with a mild bleach
solution, which neutralizes the capsaicin. Also, be sure not to rub your
eyes while working with these peppers, and wash your hands well after
you're done. These little guys are incendiary.
In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime
juice and cilantro, mix well, and prepare for takeoff.
This salsa will keep, covered and refrigerated, about 5 to 6 weeks,
mainly because no mold or bacteria would dare to come near the stuff.
Yields 2 cups.
Source: "Salsas, Sambals, Chutney and Chowchows" by Chris Schlesinger and
John Willoughby.
Typed by Steven Frank.
From: Nancy Berry <nlberry@prodigy.net>
Date: Sun, 02 Feb 1997 09:35:08 -0800
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Roasted Tomatillo-Chipotle Salsa
Recipe By : Rick Bayless's Mexican Recipe
Serving Size : 1 Preparation Time :1:00
Categories : Salsa
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 to 6 dried chipotle chiles -- stems removed
or 4-5 chipotles in adobe
6 large unpeeled garlic cloves
1 pound tomatillos -- husked and rinsed
salt
sugar -- optional
If using dried chiles, heat a dry griddle or heavy skillet over moderate
heat. Add half the chiles and toast, pressing down on them with a metal
spatula, until they start to crackle. Turn and toast the other side.
Transfer to a bowl and repeat with the remaining chiles. Cover the chiles
with hot water and let soften for 30 minutes, stirring occasionally.
Drain the chiles. If using canned chiles, simply wipe off the adobo.
Heat a dry griddle or heavy skillet over moderate heat. Toast the garlic,
turning occasionally, until softened and blackened in spots, about 15
minutes. Let cool, then peel and roughly chop.
Makes about 2 1/2 cups.
Meanwhile, preheat the broiler. Spread the tomatillos on a rimmed baking
sheet and broil for about 8 minutes, turning once, or until blackened in
spots and softened. Let cool on the baking sheet.
Scrape the tomatillos and any accumulated juices into a food processor or
blender and add the chiles and roasted garlic. Puree until thickened and
smooth. For a chunkier salsa, pulse the tomatillos and roasted garlic
until coarsely pureed; finely chop the chiles and add them to the
tomatillo mixture. Transfer the salsa to a bowl and stir in 6 to 8
tablespoons of water, so the salsa has a spoonable consistency. Season
with salt, plus a little sugar, if you want to soften the tangy edge.
- - - - - - - - - - - - - - - - - -
NOTES : This very simple building-block recipe needs only three basic
ingredients. Add anything more than salt and sugar and you're
gilding the lily.
- - - - - - - - - - - - - - - - - -
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End of EAT-L Digest - 19 Mar 1997 - Special issue
*************************************************
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