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There are 35 messages totalling 1277 lines in this issue.
Topics of the day:
1. brown rice recipes
2. Request: Chocolate Gravy
3. More Biscuit recipes
4. Cracked Stone (2)
5. Questions Re: White Chocolate Creme Brulee
6. Chocolate Gravy history? (3)
7. Chat: Looking for "Classic Desserts" cookbook
8. thanks
9. Creme Brulee, Blowtorches and Honey
10. A Request for Lowfat Seafood Lasagne
11. REQ: Beef Tenderloin Help
12. aprons and things
13. vinegar and wine
14. CHAT: Easter Ham (4)
15. REQUEST: Looking for agar agar recipe
16. chocolate & chef coats
17. Easter Ham + recipes
18. Wanted - Schlotsky's Sandwich Bread recipe (2)
19. Ham Favorite
20. Brown Rice--Thanks!!
21. : Recipe: Champ Mashed Potatoes
22. : Recipe: Succotash
23. : Recipe: Cola- Basted Ham
24. Tried Pudding Poke Cake (2)
25. Tried Recipe: Lemon Chicken Pasta
26. Kiln Stones
27. Question about sandwich
----------------------------------------------------------------------
Date: Thu, 19 Dec 1996 23:05:47 -0500
From: Patrick & Sarah Gruenwald <sitm@EKX.INFI.NET>
Subject: Re: brown rice recipes
Here are four...hope you can use them...:)
---------- Recipe via Meal-Master (tm) v8.x
Title: Brown Rice Royal
Categories: rice
Yield: 6 servings
2 c sliced fresh mushrooms
1/2 c finely chopped green onions
-- inclu
1 tb vegetable oil
3 c cooked brown rice - cooked
-in beef
Cook mushrooms and onions in oil until tender. Add rice.
Toss
lightly. Heat
thoroughly.
Each serving provides: * 119 calories * 2.7 g. protein * 2.7 g. fat
*
20.8 g. carbohydrate * 292 mg. sodium * 0 mg.
cholesterol
Source: Brown Rice Reprinted with permission from The USA Rice
Council
Electronic format courtesy of Karen
Mintzias
-----
---------- Recipe via Meal-Master (tm) v8.x
Title: Chicken/Avacado Rice Salad (Pjxg05a)
Categories: salads, vegetables, chicken
Yield: 4 servings
1 pk wild/brown rice mix; (cook)
1 large ripe avacado
1 or two medium-size avocado
1 tb fresh lemon juice
4 scallions; chopped
12 pitted black olives; sliced
3 c chicken; cooked, bite-size
1/4 c red wine vinegar
2 ts dijon-style mustard
1/2 c light vegetable oil
1/2 ts sugar
1 tb fresh parsley; chopped
----------------------------------GARNISH-----------------------------------
1/4 c slivered almonds
1 or pine nuts; toasted
12 cherry tomatoes
Refrigerate cooked rice until cold. Peel the avacado and
slice
lengthwise into 1/2 inch-thick strips. Coat with lemon juice,
and
refrigerate until well chilled. In a large mixing bowl, combine
the
scallions, olives, chicken and rice. Toss gently just until mixed.
In
small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley.
Whisk
together vigorously until completely combined. Just before
serving,
add the avocado slices to the chicken and rice mixture. Pour
on
dressing and toss gently to combine thoroughly. Serve sprinkled
with
toasted nuts and cherry
tomatoes.
-----
---------- Recipe via Meal-Master (tm) v8.x
Title: Creole Rice Pilaf
Categories: rice
Yield: 6 servings
2 1/4 c chicken broth
1/4 c white wine
1/2 c butter
1 c brown rice
1/4 c chopped onion
1/2 ts chopped garlic
2 tomatoes, peeled, chopped
1/2 ts oregano
1 salt & pepper to taste
1 ts lemon juice
1/2 ts dried parsley
In a saucepan, combine broth wine and 6 tablespoons butter. Bring to
a
boil. Add rice and onion, and season with salt and pepper.
Cover
tightly with lid and cook over low heat for 50 minutes or until
water
is absorbed. In another pan melt remaining butter. Stir in
garlic,
tomatoes and oregano. Add lemon juice. Add tomato mixture to rice
and
toss
gently.
-----
---------- Recipe via Meal-Master (tm) v8.x
Title: Favorite Rice Dish
Categories: rice
Yield: 6 servings
1 ea medium onion, chopped
1/2 c brown rice
1/4 c butter, divided
1/2 c wild rice
20 oz condensed beef bouillon
1 pepper to taste
4 oz fresh mushrooms (optional)
IN A LARGE SKILLET, BROWN THE ONION AND BROWN RICE IN 2 TABLESPOONS
OF
BUTTER. ADD WILD RICE, BOUILLON, WATER, SALT AND PEPPER TO
TASTE.
BRING TO A BOIL, REDUCE HEAT AND SIMMERED COVERED FOR 45
MINUTES.
SIMMER UNTIL LIQUID IS ABSORBED. SAUTE MUSHROOMS IN REMAINING
BUTTER.
STIR INTO RICE MIXTURE AND BAKE FOR 30 MINUTES IN A BUTTERED DISH
AT
350
DEGREES.
-----
--
Sarah in Ky asks; Have you hugged your Stone today?
sitm@ekx.infi.net
http://www.ne.infi.net/~sitm
My server changed my web page address...please update your
bookmarks...:)
------------------------------
Date: Thu, 20 Mar 1997 23:22:45 -0500
From: "Charles A. Barker" <cbarker@RAMLINK.NET>
Subject: Re: Request: Chocolate Gravy
My mother used to layer left over biscuits (homemade) with chocolate
pudding (cooked type). It was a desert we always looked forward to.
At 02:28 PM 3/20/97 -0500, Rinck, Marvin L. wrote:
>Has anyone ever had biscuits with chocolate gravy. My grandmother used
>to make it for me every time I spent the night at her house. We called
>it chocolate and biscuits and it is the best thing that I have ever had
>for breakfast. Most people say "YUK" when I tell them about it, but
>they quickly change their mind when they taste it.
>
>Would anyone have a recipe for a good chocolate?
>
>Also, my mom would make this with a recipe for biscuits that had
>mayonnaise in it. If anyone has this biscuit recipe matching this
>description, please post it.
>
>Thanks in advance.
>
>Marvin Rinck
>mrinck@national.aaa.com
>
>
Charles A. Barker
cbarker@ramlink.net
****************************************************************************
Home page http://ram.ramlink.net/~cbarker
Elliott Co., KY GenWeb page http://ram.ramlink.net/~cbarker/elliott.htm
Morgan Co., KY GenWeb page http://ram.ramlink.net/~cbarker/morgan.htm
****************************************************************************
------------------------------
Date: Thu, 19 Dec 1996 23:22:53 -0500
From: Patrick & Sarah Gruenwald <sitm@EKX.INFI.NET>
Subject: Re: More Biscuit recipes
Hi all,
As I was going through my data base looking for mayo biscuits..which I didn't have, I found a couple of others that looked rather interesting, and yummy...;)
---------- Recipe via Meal-Master (tm) v8.x
Title: Lemon Blueberry Biscuits
Categories: biscuits
Yield: 12 servings
2 c all-purpose flour
1/3 c sugar
2 ts baking powder
1/2 ts baking soda
1/4 ts salt
8 oz lemon yogurt, lowfat
1 egg; lightly beaten
1/4 c butter or margarine; melted
1 ts grated lemon peel
1 c fresh or frozen blueberries
Glaze:
1/2 c powdered sugar
1 tb lemon juice
1/2 ts grated lemon peel
In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and
lemon peel; stir into dry ingredients just until moistened. Fold in bluebe
rries. Drop by tablespoonfuls onto a greased baking sheet. Bake at 400 de
grees for 15-18 minutes or until lightly browned. Combine glaze ingredient
s; drizzle over warm biscuits.
- - - - - - - - - - - - - - - - - -
-----
---------- Recipe via Meal-Master (tm) v8.x
Title: Oatmeal Drop Biscuits
Categories: biscuits
Yield: 12 servings
1 c all-purpose flour
1 tb baking powder
1/4 c shortening
1 c quick-cooking rolled oats
1 ea egg; beaten
1/3 c milk
2 tb honey
1/2 ts salt
Stir thoroughly the flour, baking powder, and 1/2 teaspoon salt. Cut in
shortening till mixture resembles coarse crumbs. Stir in oats. Combine
egg, milk, and honey; add all at once to dry mixture. Stir just till
moistened. Drop b spoonfuls onto greased baking sheet. Bake at 425
degrees for 8-10 minutes.
- - - - - - - - - - - - - - - - - -
-----
---------- Recipe via Meal-Master (tm) v8.x
Title: Orange Biscuits
Categories: breads, citrus
Yield: 1 serving
3 c self-rising flour
3 tb sugar
1 ts grated orange rind
1 c whipping cream
Orange Filling; see below
Butter or margarine, melted
Combine first 4 ingredients, stirring with a fork until blended. Tu
rn dough out onto a lightly floured surface and knead 10 to 12 times.
Roll dough into a 12- x 8-inch rectangle; spread with Orange Filling. R
oll up jellyroll fashion, starting at long side. Pinch seam and ends
together. Slice roll into 1-inch muffin pieces and place in greased
and floured muffin pans (a tea strainer is handy for sifting flour over
each muffin cup; excess flour can then be knocked out of all cups once
all have been floured). Bake at 425 degrees (400 in my oven) for 15
to 20 minutes (15 for me). Remove from pans immediately and brush with me
lted butter. Yield: 1 dozen.
Orange Filling:
1/4 c. butter or margarine
1 T. + 3/4 tsp. all-purpose flour
1/4 c. orange juice
1 1/2 teaspoons grated orange rind
1/4 c. sugar
Melt butter in a heavy saucepan; add flour and cook 1 minute, stirring co
nstantly. Gradually add orange juice; cook over medium heat until t
hickened. Stir in grated orange rind and sugar. Chill mixture thorough
ly. Yield: 2/3 c.
- - - - - - - - - - - - - - - - - -
NOTES : The pungent, fresh orange flavor is irresistable...and they
rise from their muffin cups like delicate rosettes
-----
---------- Recipe via Meal-Master (tm) v8.x
Title: Whipped Cream Biscuits
Categories: biscuit, breads, jelly/jam
Yield: 1 servings
2 c flour
3 ts baking powder
3/4 ts salt
1 c heavy cream; whipped
Sift dry ingredients and add to whipped cream. Roll 1/2-inch think
and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield:
18
Note: Moderate oven 350 - 400 F. Source: Mrs. Emma Feiden, Huron
Grange, Erie County, OH
-----
--
Sarah in Ky asks; Have you hugged your Stone today?
sitm@ekx.infi.net
http://www.ne.infi.net/~sitm
My server changed my web page address...please update your bookmarks...:)
------------------------------
Date: Thu, 20 Mar 1997 13:32:36 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Subject: Cracked Stone
dikig@mcs.net wrote about Cracked Stone on 19 Mar 97 17:04:36 saying...
di> Joel, I understand tiles have to be food-rated. What's the
di> story on kiln shelving.
To the best of my knowledge, there are no food-rated tiles as such.
There are tiles which should not be used for food preparation, but
that's because they are glazed. There are a number of glazes which are
toxic.
As far as I know, all unglazed tiles are safe for food preparation.
Kiln shelves are wholly non-toxic and have no components which can leach
into the food being baked on them.
Other than fire-brick, kiln shelves are probably the safest to use
across the board. In addition to being non-toxic, they handle thermal
and physical stress better than just about all the other possibilities.
Joel
------------------------------
Date: Thu, 20 Mar 1997 13:34:48 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Subject: Cracked Stone
w.ma.chandler@worldnet.att.net wrote about Cracked Stone on 19 Mar 97
18:47:56
w.> I am very intrigued by this idea. How do you decide what oven
w.> temperature to use with your kiln shelves? For example, when you set
w.> your oven temp to 450 degrees, do the shelves cause food to bake at
w.> 525 degrees or higher? If you leave the shelves in all the time, what
w.> do you set your oven temp for when a recipe says 350 degrees? Do you
w.> remove your shelves when you're not baking breads or when you use the
w.> broiler?
The stones make no difference in the way I bake. Provided they are
properly pre-heated (I pre-heat for 30 minutes), they have no effect
whatever on the heat in the oven other than acting as a heat reservoir
to protect the temperature from being affected by opening the oven.
I leave my shelves in all the time. Those things I bake which they do
not help, they do not hurt. Most things benefit from their presence.
I have a separate broiler.
Joel
------------------------------
Date: Fri, 21 Mar 1997 07:12:58 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Subject: Questions Re: White Chocolate Creme Brulee
I think it was Sarah who posted the recipe for White Chocolate Creme
Brulee. The recipe sounded very good, but there were no measurements for
the ingredients. Could you post the measurements for all of us who want
to try the recipe?
TIA
Betsy Burtis
------------------------------
Date: Fri, 21 Mar 1997 07:01:00 -0500
From: "Rinck, Marvin L." <mrinck@NATIONAL.AAA.COM>
Subject: Chocolate Gravy history?
Thanks for all the chocolate gravy and the mayonnaise biscuit recipes.
I do not know the history of the origin of this dish. My great
grandmother passed it on to my grandmother who passed it on to my
mother. My great grandmother was from Grayson Co., Kentucky. All the
people that I have known to have had this has been from Kentucky. I
currently live in Orlando, Florida and have met only two people who have
had this; and they were both from Kentucky.
Our rural electric company (Nolin RECC) in Kentucky published a
chocolate gravy recipe in one of its monthly publications many years
ago. The creator of the recipe said that she had made a batch of
chocolate frosting (that did not turn out well) for a cake and did not
want it to go to waste. Being a lover of chocolate, she dipped left
over biscuits into the chocolate. She loved it and started
experimenting with different with different recipes.
Someone requested how to serve chocolate and biscuits.
Make a batch of your favorite biscuits (mine are the mayonnaise
biscuits). While they are in the oven make the chocolate gravy. Take
the biscuits (I crumble or tear my biscuits into small pieces), and put
on a plate and smother it in the chocolate. I have always had and
served this for breakfast and never had any leftovers for lunch or
dinner. One of my friends from Kentucky always had it for desert after
dinner. I guess it does not matter when you serve it, because it will
be no leftovers.
Here is my recipe for the gravy. The honey makes this wonderful and
adding more butter makes this taste even better.
Chocolate "Gravy" Desert--Pudding
4 cups milk 1 cup sugar
9 Tablespoons flour 1/8 cup honey
2 Tablespoons cocoa 3 Tbsp. butter
Mix dry ingredients. Pour in milk and cook over med-high heat. Stir
constantly, till boiling and thick. Remove from heat and add butter and
honey. Pour over biscuits fresh out of the oven.
**Microwave--Heat milk till boiling. Add dry ingredients and return to
microwave till thick; stirring occasionally. This saves a lot of
stirring and saves time.
------------------------------
Date: Fri, 21 Mar 1997 07:55:38 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: Chat: Looking for "Classic Desserts" cookbook
Hi Anita!
If you're able to get a copy of this book please let me know. I lost
mine, and this book has the MOST DELICIOUS recipe for rice pudding that
I've ever had. Hope you have luck. Thanks---
Cindy
cdryan@juno.com
On Thu, 20 Mar 1997 16:06:57 -0600 matejka@bga.com (Anita A. Matejka)
writes:
>Hello Everyone,
>I recently received a recipe from the "Classic Desserts from the
>Dessert
>Maker Eagle Brand Sweetened Condensed Milk"cookbook. Unfortunately,
>the
>book is out of print and I have not been able to locate a copy from
>the
>library or any local used books stores. If anyone has a copy they are
>willing to sell, please let me know. Thanks and have a nice day.
>
>Anita A. Matejka
><matejka@bga.com>
>
>______________________________________________________________________________
>DO NOT include my name or e-mail address in any mailing lists or web
>sites
>unless I explicitly make the request!
>
------------------------------
Date: Fri, 21 Mar 1997 08:56:48 -0400
From: Betsey <waterman@VT.EDU>
Subject: thanks
Hi everyone - TGIF!!! I wanted to thank whoever sent in the recipe for the
Oatmeal-Sesame Bread. (Sorry, I don't have it here with me so I don't
remember who it was.) I made a loaf the day you sent it and plan on
another this weekend for my visiting in-laws. It's wonderful!!! Does
anyone have a good recipe for a broccoli-cheese bread? I made a loaf last
summer with a recipe I found and it was so awful I ended up *trying* to
feed ducks with it. Unfortunately, a goose almost choked on it. Needless
to say, I still get teased about that! Hope you all have a wonderful
weekend!
Elizabeth (Betsey) Waterman
Communication Studies Advising Office
Virginia Tech
19 Agnew Hall
Blacksburg, VA 24061-0311
Office Phone - 540-231-7942
waterman@vt.edu
------------------------------
Date: Fri, 21 Mar 1997 08:35:02 -0400
From: Marguerite Dawson <mdawson@MIDWAY.UCHICAGO.EDU>
Subject: Creme Brulee, Blowtorches and Honey
Good morning.
Seeing the recent recipes for creme brulee reminded me that I bought a
blowtorch at the local Builders' Square recently. I plan to use it for
caramelizing the sugar on creme brulee the next time I have guests for
dinner. It should be a real "showstopper".
Does anyone have other cooking or baking uses for blowtorches?
Also, I posted a message a few days ago about using honey in a cake recipe
to replace the sugar content. I have not received any information yet, and
I am desperate. If anyone has this information, please let me know.
Thank you.
********************************************************************
Marguerite E. Dawson
Human Resources Manager
Adler Planetarium and Astronomy Museum
1300 South Lake Shore Drive
Chicago, IL 60605
Voice: 312/322-0591
TTY: 312/322-0995
FAX: 312/322-9909
Adler URL: http://astro.uchicago.edu/adler/
------------------------------
Date: Fri, 21 Mar 1997 08:47:49 -0600
From: Mac <w.ma.chandler@WORLDNET.ATT.NET>
Subject: Re: Chocolate Gravy history?
Rinck, Marvin L. wrote:
>
> I do not know the history of the origin of this dish. My great
> grandmother passed it on to my grandmother who passed it on to my
> mother. My great grandmother was from Grayson Co., Kentucky. All the
> people that I have known to have had this has been from Kentucky. I
> currently live in Orlando, Florida and have met only two people who have
> had this; and they were both from Kentucky.
>
Hi Marvin!
My husband's people are from rural southern Alabama. As a child, he
loved eating Chocolate Biscuits at one of his grandmother's houses. She
served it both for breakfast and dessert. It was the thing to do with
left-over biscuits. It is a well-known dish in the area, popular among
the generation that baked biscuits every morning for breakfast.
Mary Ann
--
"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: Fri, 21 Mar 1997 10:30:09 +0000
From: Chuck and Dorothy Tapping <ctapping@USIT.NET>
Subject: Re: Chocolate Gravy history?
To me this seems to be a Southern thing. I moved to Tennessee 19
years ago and everybody I met made Chocolate gravy and biscuits.
They eat them anytime of day or night. I was interested as to where
this would lead.
Dorothy
> I do not know the history of the origin of this dish. My great
> grandmother passed it on to my grandmother who passed it on to my
> mother. My great grandmother was from Grayson Co., Kentucky. All the
> people that I have known to have had this has been from Kentucky. I
> currently live in Orlando, Florida and have met only two people who have
> had this; and they were both from Kentucky.
------------------------------
Date: Fri, 21 Mar 1997 12:12:34 -0500
From: Devon Rae Abrey <dabrey@NETCOM.CA>
Subject: A Request for Lowfat Seafood Lasagne
Hi Everyone:
I have a confession to make and that is I deleted all the lasagne
recipes posted recently because I have a zillion lasagne recipes and
didn't even consider that someone might have posted a low-fat seafood
lasagne recipe. I hope this didn't happen. Anyways, any help is
greatly appreciated as always.
Devon
------------------------------
Date: Fri, 21 Mar 1997 13:01:08 -0500
From: nancee <nancee@NEO.LRUN.COM>
Subject: REQ: Beef Tenderloin Help
Hi All,
I'm planning on cooking a 4 lb. beef tenderloin for Easter dinner and I
don't want to mess it up. I know around the holidays specific cooking
instructions were making the rounds of one of the lists, but of course, now
I can't find them. Anyone have a tried and true method as well as some
knock-out go-with's?? Many thanks.
Nancy
------------------------------------
E-mail: nancee <nancee@neo.lrun.com>
Date: 3/21/97
Time: 12:56:46 PM
------------------------------------
------------------------------
Date: Fri, 21 Mar 1997 12:32:26 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: aprons and things
If you really want to impress your guests, go to the restaurant supply
place and check out the white chef jackets (the doublebreasted kind that
all the chefs wear). I recently bought one for someone's wedding shower
along with a chef's hat (the tall kind). It made a great gift. The
jackets run around $20. I would love to get one for myself if they
didn't have to be ironed. Maybe someone on the list could tell me how
to keep those jackets looking so good. Mine would be a wreck in 10
minutes. They are beautiful, though. They send theirs to the laundry,
I am sure, and we are our laundry. Mary Curtis
------------------------------
Date: Fri, 21 Mar 1997 12:34:08 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: vinegar and wine
I have a stock gallon bottle of red wine vinegar that I use a lot. I
also have leftover red wine. Can I just pour this into the wine vinegar
stock? If I could, I would love that because otherwise it will just go
to waste. Can we mix red and white wine in the vinegar? Mary Curtis
------------------------------
Date: Fri, 21 Mar 1997 13:19:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: CHAT: Easter Ham
I'm planning to cook a ham this Easter. It's my first Easter Ham,
and I was wondering if anyone would like to share with me their
favorite brand of ham, and any other helpful ham hints.
TIA,
Tania
------------------------------
Date: Fri, 21 Mar 1997 13:33:34 -0500
From: Lee Pollard <FRELEVA@AOL.COM>
Subject: Re: CHAT: Easter Ham
I am thinking about having a ham for Easter too, but I'm tired of all the
same old
side dishes. So along with your ham hints, how about sharing some really
exciting
side dishes, and then best of all, something really different for dessert.
TIA - Lee
------------------------------
Date: Fri, 21 Mar 1997 11:53:55 -0700
From: Jennifer Woodard <woodardj@HOLLY.COLOSTATE.EDU>
Subject: REQUEST: Looking for agar agar recipe
Does anyone know of a recipe for agar agar (a substitute for gelatin which
is used in Asian cuisine). I have tried a "milk Jell-o" made with agar
agar which is served with mixed fruit, but I do not have the recipe to
make it myself. It is very refreshing. I know that this "milk Jell-o" is
found in Japanese and Indonesian cuisines. If would appreciate a recipe
for this and any other recipes using agar agar (also called "kanten").
Thank you. JW
------------------------------
Date: Fri, 21 Mar 1997 14:03:21 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: CHAT: Easter Ham
Tania,
My very favorite ham is a pre-cooked honey baked ham. I get mine from a
local grocery store chain called Genuardi's. It is the best!
Cindy
cdryan@juno.com
On Fri, 21 Mar 97 13:19:00 EST Tania Hewes
<taniah@nserv1.clsi.us.geac.com> writes:
>I'm planning to cook a ham this Easter. It's my first Easter Ham,
>and I was wondering if anyone would like to share with me their
>favorite brand of ham, and any other helpful ham hints.
>TIA,
>Tania
>
------------------------------
Date: Fri, 21 Mar 1997 13:32:56 +0000
From: Patricia Williams <PIE@TWC.EDU>
Subject: chocolate & chef coats
I know many Europeans have chocolate with their breakfast. My
sister-in-law is Dutch and she has Nutella (a chocolate hazelnut
spread) nearly every morning on toast, muffin, bagel, whatever.
My husband is a chef and we have chef coats (and pants and hats and
aprons) coming out our ears. I'm the laundry. Actually, Larry does a
good bit of the wash too. He has older stained coats that he uses
for work and nice clean bright white ones that he uses when he cooks
at functions - he works for a catering company. The jackets are made
of a fairly sturdy polyester cotton combo that washes up pretty well.
Chefs usually tie aprons around their middles so most of the stains
end up there instead of on the coats.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Pie
AKA: Patricia Williams
The Washington Center for Internships & Academic Seminars
Washington, DC
pie@twc.edu
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
------------------------------
Date: Fri, 21 Mar 1997 14:38:27 GMT-5
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: Re: CHAT: Easter Ham
>I am thinking about having a ham for Easter too, but I'm tired of all the
>same old
>side dishes. So along with your ham hints, how about sharing some really
>exciting
>side dishes, and then best of all, something really different for dessert.
>
>TIA - Lee
>
I have a recipe for scalloped pineapple that is delicious that goes very
well with ham....will bring it in and send to the group.
Barb :)
psbarb@scifac.indstate.edu
------------------------------
Date: Fri, 21 Mar 1997 16:02:41 -0500
From: shade <liveoak@POLARIS.NET>
Subject: Re: Easter Ham + recipes
> So along with your ham hints, how about sharing some really
> exciting
> side dishes, and then best of all, something really different for dessert.
>
My preference is a lower-salt Smithfield ham (33% lower salt); you get
more of the ham flavor, I don't even think it needs a glaze. My husband
prefers his ham salty, but I just tell him that he's free to add it.
Two favorite Easter/spring asparagus recipes follow.
Asparagus- Smoked Salmon Timbales
Asparagus with Pickled Ginger & Shallots
BTW, I know I'm a novice at e-mailing MasterCook, but why do the
recipes look so funny? Is it because it's from MasterCook Mac?
Lisa
--------------------
{ Exported from MasterCook Mac }
Asparagus & Smoked Salmon Timbale
Recipe By: Best of Gourmet 1989
Serving Size: 8
Preparation Time: 0:00
Categories: Seafood Vegetables Appetizers Asparagus Side Dishes
Amount Measure Ingredient Preparation Method
3/4 pound smoked salmon thinly sliced
2 pounds asparagus
1 teaspoon unflavored gelatin
1/2 cup sour cream
1 teaspoon Dijon mustard
2 tablespoons dill snipped
12 slices lemon halved
extra dill sprigs for garnish
Line each of eight 1/4-cup ramekins, 2 1/4 inches in diameter by 1 1/4
inch deep with some of the smoked salmon, leaving a 1 inch overhang. (I
use muffin tins.)
Trim the asparagus & cook in boiling salted water for 3-5 minutes, or
until the stalks are tender, but not limp. Drain in a large colander,
refresh under cold water & pat dry. Cut off the tips, reserving 24 of
them, covered & chilled, for garnish. Cut the remaining stalks & tips
into 2 inch lengths.
In a small saucepan, sprinkle the gelatin over 1/3 cup cold water, let
it soften for 5 minutes; heat the mixture over moderately low heat,
stirring until the gelatin is dissolved.
In a ffod processor blend the 2 inch pieces of asparagus, the sour
cream, the mustard, & the snipped dill, pulsing the motor, until the
asparagus is chopped fine. With the motor running, add the gelatin
mixture & blend the mixture until it is just combined.
Fill the lined ramekins with the asparagus mixture, packing it, and fold
the salmon overhangs over the tops (the filling doesn't have to be
covered completely.) Chill the timbales, covered with plastic wrap, for
at least 2 hours and up to 8 hours (they do get mushy after 8 hours.)
On each of 8 chilled plates, arrange alternately 3 of the lemon half
slices and 3 of the reserved asparagus tips, halved lengthwise to make 6
tips. Loosen the timbales with a knife, invert them into the centers of
the plates & top with the dill sprigs.
óóóóó
Per serving: 132 Calories; 6g Fat (27% calories from fat); 12g Protein;
22g Carbohydrate; 16mg Cholesterol; 359mg Sodium
###
----------------
{ Exported from MasterCook Mac }
Asparagus with Pickled Ginger & Shallots
Recipe By: Best of Gourmet 1990
Serving Size: 4
Preparation Time: 0:00
Categories: Vegetables Asparagus Side Dishes
Amount Measure Ingredient Preparation Method
2 1/2 pounds asparagus trimmed and peeled
2 tablespoons white wine vinegar
1 teaspoon dijon mustard
1 1/2 tablespoons pickled ginger slices
4 teaspoons pickled ginger slices fine julienne strips
1/4 cup vegetable oil
2 tablespoons shallot finely chopped
2 teaspoons fresh chives snipped
Cook the asparagus in boiling salted water for 3 -7 minutes, or until
the stalks are tender, but not limp. (I microwave asparagus until it
just turns dark green.) Transfer the asparagus to a bowl of ice & cold
water to stop the cooking, drain them, & pat them dry.
In a blender, blend the vinegar, the mustard, the 1 1/2 tablespoons
ginger slices, and salt & pepper to taste. With the motor running, add
the oil in a slow stream, blending the dressing til it is emulsified.
Divide the dressing among 4 plates, spreading it evenly, & sprinkle it
with the shallot & the chives. Divide the asparagus among the plates &
garnish with the julienne ginger.
óóóóó
Per serving: 160 Calories; 14g Fat (73% calories from fat); 4g Protein;
8g Carbohydrate; 0mg Cholesterol; 19mg Sodium
###
------------------------------
Date: Fri, 21 Mar 1997 15:10:11 -0600
From: Peggy Makolondra <pmakolon@MAIL.WISCNET.NET>
Subject: Re: Wanted - Schlotsky's Sandwich Bread recipe
I just got this in - looks like it's what you're requesting.
I guess I'm going to have to try it. By the way, what else is on the
sandwich that makes it so famous?
Peggy M.
> * Exported from MasterCook II *
>
> Schlotsky's Rolls
>
>Recipe By : Gloria Pitzer
>Serving Size : 2 Preparation Time :0:00
>Categories : Yeast Breads Copycat
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1/2 Cup Water -- lukewarm
> 1 Tablespoon Sugar
> 1 Package Active Dry Yeast
> 3/4 Cup Milk -- lukewarm
> 1/2 Teaspoon Salt
> 1/4 Teaspoon Baking Soda
> 2 1/2 Cups Bread Flour
> Yellow Cornmeal -- stone-ground
>
>In 8 oz. measuring cup, stir together first 3 ingredients and let mixture
>stand until it bubbles to top of cup. Dissolve baking soda in 1/2 Tbs.
>warm water. In medium bowl, combine warm milk, salt and soda-water mixture
>with 1 cup flour, beating with wir e whisk until smooth. Beat in yeast
>mixture and then remaining flour, switching to sturdy spoon. Batter should
>be thick and sticky but smooth, with all flour thoroughly dissolved. Put
>dough in 2 small pie pans that have been sprayer with non-stick spray and
>dusted with cornmeal. Cover with wax paper or plastic wrap that has also
>been sprayed. Let rise about an hour.
>
>Remove plastic wrap and discard. Spray tops of buns with non-stick spray
>and bake on center rack at 375F about 20 min. or until golden brown. As
>rolls cool in containers on rack for 20 min., spray tops with more
>non-stick spray to keep crust soft. Let cool 1 hour before slicing and
>filling with sandwich meats and cheeses.
>
>>
------------------------------
Date: Fri, 21 Mar 1997 16:24:22 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Ham Favorite
My favorite Easter ham is a honey glazed spiral cut ham that I
buy from the local Safeway grocery. It is expensive, but well
worth the price. I simply remove the wrappings, rewrap it in
foil, and bake for a couple of hours. (it's prebaked, but I
like to bake it just a bit more.) No glaze is necessary---it
already has one.
The spiral slicing means you only make one cut along the side
and you have perfectly shaped, thin slices of ham. Hardly any
waste at all.
I can really butcher a bone-in ham if I try to slice it myself.
And the leftover bone is a wonderful Easter treat for my doggie.
(I know I'm not supposed to give him that, but it's only once a
year.)
TGIF to all...
Hugs,
Sharon Frye
------------------------------
Date: Fri, 21 Mar 1997 10:36:00 -0800
From: Stephanie Miles <Stephanie_Miles@UCSDLIBRARY.UCSD.EDU>
Subject: Brown Rice--Thanks!!
I never expected such a response! There are some fantastic people on
this list!
I'll be trying a few of the recipes this weekend (there's one for
herbed chicken that sounds out of this world). Many people suggested
storing the rice in the freezer--I don't know why I never thought of
that! Since I rince the rice well before cooking, it will come back
to room temp very quickly and should cook okay.
I'm making a salad tonight--I BBQ'd some boneless turkey thighs last
night with a teriyaki glaze. To be quite frank (and all apologies to
those of you east of the Rockies), it is far too hot to cook!! We
topped 100 yesterday and today looks about the same. Thanks again,
you really are a wonderful group of people!--StephM
------------------------------
Date: Fri, 21 Mar 1997 17:32:21 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: : Recipe: Champ Mashed Potatoes
Here is another good dish to go along with the ham. Katherine
* Exported from MasterCook *
CHAMP (MASHED POTATOES)
Recipe By : Atlanta Journal
Serving Size : 4 Preparation Time :0:20
Categories : Irish Potatoes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds potatoes, preferably Yokon Yellow -- peeled and
cut in ch
1 cup leeks -- chopped*
1 cup low-fat milk
1 tablespoon olive oil
Salt and freshly ground pepper
Clean leek very well. In a saucepan, cover potatoes with cold salted water. Bring to a boil and cook, partially covered, until tender, about 15 minutes.
Meanwhile, in anogher sauce pan, combine leeks and milk. Bring to a simmer over low heat. Cook, partially covered, stirring occasionally, until the leeks are tender, about 15 minutes.
Drain the potatoes and return them to the pot. With a potato masher,
mash until smooth. Stir in oil and warm leeks and milk. Season to
taste with salt and pepper.
- - - - - - - - - - - - - - - - - -
NOTES : Note: Traditionally this dish is made with potatoes and scallions (green onions) and topped with a great deal of butter. Substituting leeks for scallion produces a mellower flavor, one that doesnnn;t requite a
buttery finish. Yukon Golds also add buttery color and flavor.
--------- End forwarded message ----------
------------------------------
Date: Fri, 21 Mar 1997 17:29:16 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: : Recipe: Succotash
Great with the Easter Hams., Katherine
* Exported from MasterCook *
SUCCOTASH
Recipe By : Southern Living
Serving Size : 1 Preparation Time :0:00
Categories : Beans/Peas Casseroles
Ham Southern
Vegtables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 slices bacon -- thick sliced
1 medium onion -- chopped
1/2 teaspoon rubbed sage
1 10oz frozen whole kernel corn -- partially thawed
1 10oz frozen lima beans -- partially thawed
1 1/2 cups milk (half and half)
1 teaspoon sugar
3 cups rice -- cooked
1 cup ham -- chopped
Cook bacon in a large skillet until crisp; remove bacon, reserving 2
tablespoons of the drippings in skillet, crumble bacon and set aside.
Add onion and sage to drippings and cook, stirring constantly 3-5 minutes
or until crisp -tender. Drain and return to skillet.
Add corn and beans, cook, stirring constantly 5-7 minutes or until
tender. Add half and half and next 3 ingredients; reduce heat, and
simmer, stirring occasionally, until liquid is slightly reduced.
Stir in rice and ham; cook 2-3 minutes or until thoroughly heated. Sprinkle with bacon and serve immediately.
- - - - - - - - - - - - - - - - - -
--------- End forwarded message ----------
------------------------------
Date: Fri, 21 Mar 1997 17:26:34 PST
From: kATHERINE L Smith <ksmith3002@JUNO.COM>
Subject: : Recipe: Cola- Basted Ham
Hi Lee and tania, this is the best ham I have ever eaten,, buy a
precooked ham and follow the directions given for this recipe. For
dessert try a good Sweet Potato Pie. Enjoy Katherine
* Exported from MasterCook *
COLA-BASTED HAM
Recipe By : Atlanta Journal
Serving Size : 15 Preparation Time :0:00
Categories : Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 10 LB Precooked Ham
1 liter bottle of coke
1 cup dark brown sugar, -- firmly packed
1 tablespoon dry mustard
2 tablespoons prepared sharp mustard
2 cups fine dry bread crumbs
Preheat oven to 325 degrees. Place ham, fat side down in a shallow pan.
Pour cola into pan to 1/2 inch deep. Bake about 2 hours, or until ham
can be easly pierced with a fork. basting with cola every 15 to 20
minutes. Center of ham will reach 140 degrees on a meat thermometer
when properly cooked. Remove ham from pan and cool. Cut away rind and
fat with a sharp knife. Combine sugar, mustard, breadcrumbs and enough
cola to form a thick paste. Place ham in the pan and pat all over with
paste.Add remaining cola to bottom of pan. With oven increased to 375 F
bake for 45 minutes longer., basting ever 15 to 20 minutes. until
sugar-mustard paste has melted into a dark glaze. Let stand at room
temperature 20-30 minutes before slicing.
- - - - - - - - - - - - - - - - - -
--------- End forwarded message ----------
------------------------------
Date: Fri, 21 Mar 1997 17:09:02 -0800
From: Edith Martin <dande@CDSNET.NET>
Subject: Tried Pudding Poke Cake
Tried the Pudding Poke Cake. It was a great success. I used pistachio pudding
because I served it on Saint Patrick's Day. Make sure you use a large enough
pan as the pudding takes up room. Mine bowed up in the middle and I am told
that it would not have done this if the pan was slightly bigger. I used a
13" x 8" pan (0utside measurements).
Edith
------------------------------
Date: Fri, 21 Mar 1997 20:37:01 -0500
From: Angele and Jon Freeman <jfreeman@NETUSA1.NET>
Subject: Re: Tried Pudding Poke Cake
On 21 Mar 97 at 17:09, Edith Martin wrote:
> Tried the Pudding Poke Cake. It was a great success. I used pistachio pudding
> because I served it on Saint Patrick's Day. Make sure you use a large enough
> pan as the pudding takes up room. Mine bowed up in the middle and I am told
> that it would not have done this if the pan was slightly bigger. I used a
> 13" x 8" pan (0utside measurements).
> Edith
>
>
can someone send me this recipe.. I must have missed it :(
Angele
jfreeman@netusa1.net
------------------------------
Date: Fri, 21 Mar 1997 17:56:50 -0800
From: Lynette Scribner <lscrib@GORGE.NET>
Subject: Tried Recipe: Lemon Chicken Pasta
Just had this for dinner tonight and, as was posted recently, it really is
good. Even the kids (age 2 and 4) liked it! Thanks alot!
Lynette
------------------------------
Date: Fri, 21 Mar 1997 21:46:03 EST
From: Katrina P Benson <kpbenson@JUNO.COM>
Subject: Re: Wanted - Schlotsky's Sandwich Bread recipe
The Schlotzsky's "Original" includes (copied right off the menu):
lean ham, Genoa salami, cotto salami, mozzarella, cheddar, and parmesan
cheese, mustard, marinated black olives, onion, lettuce, and tomato. The
whole thing is passed under a broiler or something and served warm. You
can also get it on a dark rye or jalapeno cheese bun. Deee-lish!!
Katrina Benson (who had an Original just yesterday)
<KPBenson@juno.com>
>I guess I'm going to have to try it. By the way, what else is on the
>sandwich that makes it so famous?
------------------------------
Date: Fri, 21 Mar 1997 10:27:21 -0800
From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
Subject: Kiln Stones
Peggy Makolondra wrote about Kiln Stones on 20 Mar 97 16:17:14 saying...
PM> What you say, Joel, about the thickness of the "baking stone" makes a
PM> lot of sense to me. Mine is not very thick - certainly not what you
PM> would expect to find in a professional bread/pizza oven.
PM> I'm wondering, though - is there a problem with possible lead content
PM> of kiln stone? It doesn't matter if you're placing pottery pieces on
PM> it, but it might when you consider you put bread/pizza crust directly
PM> on the stone. I've seen some warnings about untreated ceramic stones.
There's no lead in kiln shelving. I'm assured that there are no toxic
materials of any kind in kiln shelving. It's a lot like fire brick and
other high-temperature materials.
It is not made from a clay-based material - it isn't pottery.
It is a high-temperature ceramic.
The warnings you have seen were either about the lead-based glazes used
on some pottery tiles or the lead or uranium content of some clays.
Joel
------------------------------
Date: Fri, 21 Mar 1997 22:21:05 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Question about sandwich
Katrina, and all the other Listers,
I copied the recipe for the Schlotsckhy's (spelling???)
sandwich bread, and I just read the post for what went on the
sandwich.
Question...if this is baked in an 8-9 inch pie pan, so
to speak....how large is this sandwich anyway??? Is this one
you would cut into wedges to serve?
Come on you fellows...give us the details from start to
finish, especially for me who is mentally deprived on a Friday
night. I teach school, and by 7 pm on Friday night, my brain is
dead and refuses to budge for any reason until Monday morning.
This looks like something I want to try...help me out.
A great big hug to all of you,
Sharon Frye
------------------------------
End of EAT-L Digest - 20 Mar 1997 to 21 Mar 1997
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