X-From_: owner-EAT-L@LISTSERV.VT.EDU Sun Mar 23 23:11:04 1997
Date: Sun, 23 Mar 1997 23:00:00 -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 - 22 Mar 1997 to 23 Mar 1997
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 28 messages totalling 1316 lines in this issue.
Topics of the day:
1. Tomatillo Salsa
2. Icing and Cake questions
3. REQUEST: Mastercook Recipe Web Sites (2)
4. Brown Sugar (4)
5. Strawberry Brownie Torte
6. recipe
7. Waxed Fabric Containers
8. Paper Twist Baskets
9. RECIPE: Easy Banana-Tomato Chutney
10. Milk Fish
11. THUMBPRINT COOKIES
12. RECIPE: Tiramisu
13. RECIPE: Chocolate Frosting - Helen Evans Brown
14. Request sauce in the cinnamon rolls
15. Creme Brulee, Blowtorches and Honey
16. Tried Recipe
17. Another tried recipe
18. The last recipe
19. I crashed :( OUCH!
20. I finally did it! (3)
21. Fried Apples
22. Softening Brown Sugar
----------------------------------------------------------------------
Date: Sat, 22 Mar 1997 20:13:07 -0800
From: Judy Garrison <judyg@WILLAPABAY.ORG>
Subject: Re: Tomatillo Salsa
Try this one Lisa! No pressure canning needed.
Judy
TOMATILLO SALSA
makes 4 half pints
Tomatillos are one of the great gardening secrets that needs to be
"discovered" . Easily grown and
very productive, they have a lemony flavor that makes a delightful salsa,
either fresh or canned. Let
some go to seed in the garden, and you'll have plants next year.
2 pounds fresh tomatillos
1 cup chopped onion
1to 2 serrano, jalapeno, poblano, or other hot peppers to taste, cored,
seeded, and chopped.
1 cup fresh cilantro leaves, minced
1/4 cup fresh lemon thyme leaves, minced
1/4 cup fresh lime juice
Remove the jusks from the timatillos, wash thouroughly, dry, and halve or
quarter, depending on how
chunky you want the finished salsa. (Not that tomatillos break down
considerably when the are
cooked.) Combine the tomatillos and remaining ingredients in a nonreactive
pan. Place over
medium-high heat and bring to a boil, stirring frequently. Reduce the heat
to low and simmer,
uncovered, for 20 minutes.
Prepare the jars, lids, and boiling-water bath. Fill the jars with the
hot, thickened mixture, leaving 1/4
inch headspace. Wipe the rims with a clean towel and attach the lids securely.
Place the jars in the boiling-water bath, and when the water returns to a
boil, process for 15 minutes.
Remove the jars, cool, label, and store.
(Adapted from" Recipes from an American Herb Garden".)
------------------------------
Date: Sun, 23 Mar 1997 08:20:17 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Subject: Icing and Cake questions
Hi All,
My new friend Jennifer is on read only, so I am passing on a question of
hers to the list:
>Question I am on read only and am going to get Dh to fix it so i can post, in
>the mean time can you ask for some frosting recipies that are not to sweet.
>Also if anyone knows how to decorate or make a tug boat cake for a toddlers
>party.
>
>thank you so much sorry to be a pest just can't get Dh to do it soon enough.
>peace jennifer
>jennylyn27@aol.com
Thanks,
Betsy Burtis
------------------------------
Date: Sun, 23 Mar 1997 08:37:16 +0000
From: Lisa & Gerry Belsha <lgbelsha@CONCENTRIC.NET>
Subject: REQUEST: Mastercook Recipe Web Sites
Hello all,
On Friday I finally got the Mastercook Software (I'm so excited!) Does
anyone have any good web sites to download more recipes in Mastercook
format?
Also, I found a few sites with mastercook recipes that saved as a file
ending in ".mxp". I was not able to import these. I can import anything
that ends up .mcf. I'm using Mastercook Deluxe for Mac. Is mxp the
windows format?
Thanks for any info.
Lisa Belsha
------------------------------
Date: Sun, 23 Mar 1997 09:09:31 -0800
From: Sheila Bluett <sheila@FREENET.VICTORIA.BC.CA>
Subject: Brown Sugar
"Morning all. Does anyone have a solution on how to soften brown sugar in a
hurry? I can do it over a period of time with a slice of apple but what to
do when you need some right now and all you have is bag of lumps?
All suggestions most gratefully received.
Sheila
------------------------------
Date: Sun, 23 Mar 1997 12:20:56 -0500
From: Debralyn Muscato <dbm2@CORNELL.EDU>
Subject: Strawberry Brownie Torte
Judy and all ; I made the Torte for Saturday's dessert and it turned out
great!! I did cook it a little longer tho. Everyone raved about how pretty
it was and how great it tasted. Thanks, Judy!
Debbie
~~~~~~~~~~~~~~~~~~~~~
* Debralyn Muscato *
* Fine Arts Library *
* Cornell University*
~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Sun, 23 Mar 1997 13:43:15 -0500
From: Jude DaShiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: Brown Sugar
On Sun, 23 Mar 1997, Sheila Bluett wrote:
> "Morning all. Does anyone have a solution on how to soften brown sugar in a
> hurry? I can do it over a period of time with a slice of apple but what to
> do when you need some right now and all you have is bag of lumps?
> All suggestions most gratefully received.
>
> Sheila
>
jude <jdashiel@eagle1.eaglenet.com>
put the bag of brown sugar inside a larger plastic bag.
Get the air out of the larger bag and seal it.
Then get the hammer or meat tenderizer and use the smooth side of it
to pound the bag on a flat and hard surface.
If the smaller bag breaks you're still covered. Hth.
------------------------------
Date: Sun, 23 Mar 1997 15:13:18 -0500
From: "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU>
Subject: Brown Sugar
>X-Sender: sheila@freenet.victoria.bc.ca
>Date: Sun, 23 Mar 1997 09:09:31 -0800
>To: EAT-L@LISTSERV.VT.EDU
>From: Sheila Bluett <sheila@freenet.victoria.bc.ca>
>Subject: Brown Sugar
>Sender: owner-eat-l@LISTSERV.VT.EDU
>
>"Morning all. Does anyone have a solution on how to soften brown sugar in a
>hurry? I can do it over a period of time with a slice of apple but what to
>do when you need some right now and all you have is bag of lumps?
>All suggestions most gratefully received.
>
>Sheila
>
Hi Shelia,
Pop it in the microwavefor about 30 seconds on high, test it and do it again
if it's not soft enough. Repeat as needed til it's soft. I tried this when
my Tupperware container for brown sugar wasn't closed tightly and I ended up
with a hard lump that a hacksaw wouldn't go through and it worked!! :)
Good luck!
Jo-Ann
------------------------------
Date: Sun, 23 Mar 1997 16:43:56 -0500
From: Alisa Bassett <abassett@NCCVAX.WVNET.EDU>
Subject: recipe
Just wanted to let you all know that I'll be signing off for a while
because I have to have heart valve surgery. I've really enjoyed this
list -all the recipes and the chit chat -and hope to be back soon.So,
until then, keep on cookin!
Here's a recipe:
GINGERBREAD CUPCAKES
1 cup flour
1/2 tsp baking powder
1/2 tsp ginger
1/2 tsp cinnamon
1/4 tsp baking soda
dash salt
1 slightly beaten egg white
1/3 cup molasses
1/3 cup water
3 tbs. cooking oil
Line muffin cups(8);set aside.
In medium bowl, stir flour baking powder, ginger, cinnamon, soda and salt.
In small bowl, stir egg whites, molasses, water, and oil. Stir molasses
mixture into flour, just until blended.
Spoon into muffin cups. Bake at 350 for 15-20 min or until
muffins spring back when lightly pressed in center.
------------------------------
Date: Sun, 23 Mar 1997 18:43:12 EST
From: Teasel <teasel@JUNO.COM>
Subject: Waxed Fabric Containers
For those of us bringing homemade goodies for Easter, Purim,
and/or Passover, this is a neat way to make an inexpensive
but innovative (and very attractive) reusable container for
them:
============================================================
WAXED FABRIC CONTAINERS
Copyright (c) 1994 Virginia B. Sauer
============================================================
This is a delightful way to make charming gift containers
for your gifts of food.
In essence, one merely uses the baking pan or serving dish
as a mold to create a fabric "pan" of the same shape and
size.
Inverted baking pans, serving dishes, even flower pots can
serve as molds to make waxed fabric containers. Food can
be prepared in a matching pan and served as a gift in the
waxed fabric container.
------------------------------------------------------------
MATERIALS NEEDED
Copyright (c) 1994 Virginia B. Sauer
------------------------------------------------------------
1 pound wax (Beeswax, paraffin, or candle wax of your
choice)
1 pan wider at opening than at base (i. e., so that you will
be able to slip the finished container off the pan) ... e.
g., \___/ /__\
yes no
Silicone wax-release agent or vegetable oil
Fabric large enough to cover the pan
. For example, you might use an appropriate motif, such as
a Christmas print for a loaf to be given as a Christmas
present
. Although thick fabrics make sturdier containers because
they absorb more wax, it is more difficult to miter the
corners of a thick fabric.
Waxed paper
Rubber gloves
1 empty coffee can (sufficiently large to hold wax, with
plenty of room to spare so it cannot overflow)
1 cooking pan or frying pan (sufficiently large to hold
coffee can)
------------------------------------------------------------
PROCEDURE
Copyright (c) 1994 Virginia B. Sauer
------------------------------------------------------------
-- Place waxed paper over working surface.
-- Invert baking pan over waxed paper.
-- Spray bottom and sides of pan with silicone wax-release
agent or vegetable oil. (Note that you need only spray
the outer surfaces of the pan.)
-- Pour water into cooking pan, filling it about 1/4 - 1/2
full.
-- Pour wax into coffee can.
-- Place coffee can inside cooking pan.
-- Place on top of stove.
-- Set flame at low and heat until wax has melted.
. You are simulating a double boiler without ruining
anything with wax. Make sure that water does not
boil; it should simmer very gently.
. Watch it very carefully and _DO_ _NOT_ leave it
unattended at any time.
-- Turn off flame under pot and remove pan from stove.
-- Using tongs, dip fabric into melted wax (pushing down
deep until it is thoroughly saturated).
-- Wearing rubber gloves, fit the fabric around the tin
(right side out). Set aside until cool.
-- Slip fabric container off the pan pan mold.
-- Use pinking shears to trim edges of fabric pan.
Copyright (c) 1994 Virginia B. Sauer
------------------------------
Date: Sun, 23 Mar 1997 18:43:12 EST
From: Teasel <teasel@JUNO.COM>
Subject: Paper Twist Baskets
This isn't a recipe, but I'm sending it since it is perfect
for packaging gift loaves of homemade breads and loaf cakes
(along with most other types food given in baskets). The
directions are lengthy only because they spell out every step
in detail - the baskets are actually very quick and easy to
make (as well as very cheap). I especially like these for
packaging mini loaves of bread or loaf cake; this really
dresses up an inexpensive gift. (I have paper twist baskets
I've owned for several years with no deterioration, so
they're surprisingly hardy.) I hope you'll like this even
though it isn't edible, since they are FOR food:
===========================================================
PAPER TWIST BASKETS
Copyright (c) 1994 Virginia B. Sauer
===========================================================
When made with metallic (foil) paper twist, these baskets
are particularly striking and attractive. I developed an
interest in these after seeing them priced at $ 30.00 apiece
- unpadded, and with a bow on only one side. Handmade can be
much more professional-looking, yet at a fraction of the
cost.
Each takes less than an hour to make, and the basic
directions can be adapted for any sized basket (e. g., mini
baskets for gifts of mini loaves of homemade cranberry
bread - a wonderful recipe for which was posted in the
preceding message). They are also popular when used as
display items holding Christmas cards, decorations, et
cetera.
Since a simple paper bag forms the underlying basket
structure, sizes can easily be modified by substituting
bags of different sizes and adjusting the other
measurements accordingly (e. g., if using a bag half this
size, you would only need half as much paper, fabric,
fiberfill, et cetera). For best results, however, try it
as directed the first time you make one.
(Do not be concerned by the length of the directions ...
The entire process is very quick and easy, and the project
should take less than an hour to complete. Since the
baskets may be difficult to visualize, and straight Ascii
text makes diagrams exceedingly awkward, I tried to explain
each step in detail for the benefit of anyone who may not
be familiar with the finished basket. However, once you
have actually seen/made one, you will realize how easy they
are.)
N. B. Depending upon your choice of stores and materials,
even the largest basket should cost less than $ 2.00
to make - a mere fraction of the $ 29.00 apiece
charged elsewhere. Smaller baskets would obviously
less, since they would require fewer materials.
-----------------------------------------------------------
MATERIALS NEEDED
Copyright (c) 1994 Virginia B. Sauer
-----------------------------------------------------------
12 yards metallic/foil paper twist (e. g., red metallic) *
2 paper grocery bags **
Ruler
Pencil or pen
Scissors
Cardboard or poster board (optional; although nice for
added strength, most people omit this)
Glue (hot glue and/or thick white craft glue)
21 x 17 inch rectangle fabric, such as cotton/calico, in
color that will complement the color of paper twist
(preferably a print, and trying to use a holiday print if
making for the holiday)
Polyester Fiberfill or batting of your choice (optional)
* These measurements are merely examples ... Since the
paper bag forms the basic structure of the basket,
other sizes of bags can be used to create baskets of
different sizes, such as jumbo or mini baskets. Adjust
the other measurements accordingly (e. g., if you
substitute a bag that is only half the size, you would
need only half as much paper twist). However, for best
results, try it this way the first time you make one:
It is a popular size, and grocery store bags are
readily available.
** The paper grocery bag is the traditional basis for
these baskets, and will work very well, creating
baskets that will last for many years. However, if
boxes such as recycled tissue or laundry detergent
boxes are available, they will can be used to create
even sturdier baskets.
-----------------------------------------------------------
PROCEDURE
Copyright (c) 1994 Virginia B. Sauer
-----------------------------------------------------------
-- Before beginning, try to visualize the finished basket:
. The metallic/foil paper twist will form the outside
of the basket, handles, and bows.
. The inside of the basket will be lined with fabric.
. The bags, cardboard, and batting will be totally
hidden. (The bags will be placed one inside the
other to form the actual structure of the basket,
with cardboard or poster board sandwiched between
them if you prefer a sturdier basket. If desired,
batting will be glued underneath the fabric to
create a padded lining.)
-- Untwist metallic/foil paper twist and cut into the
following pieces: 2 (45-inch) strips
3 (25-inch) strips
5 (22-inch) strips
6 (15-inch) strips
2 (30-inch) strips
-- Using a ruler, measure 5 inches up from the bottom of
one grocery bag and 8 inches up from the bottom of the
second. Use this measurement to draw a horizontal line
around each bag (i. e., 5 inches above the bottom of
one bag, and 8 inches above the bottom of the other
bag).
| Grocery Bag | | Grocery Bag |
| | | |
| | | |
| | | |
| | |-------------------|---
| | | | |
| | | | |
|-------------------|--- | | |
| | | | | |
| | | | | |
| | | | | |
|___________________| | |___________________| |
| |
5" from bottom --- 8" from bottom ---
-- Cut out each paper bag along the horizontal line
(leaving one bag 5 inches tall, and the other 8 inches
tall).
-- Paper twist baskets are usually comprised solely of
paper, fabric, and batting, and are therefore very
soft. If you prefer to make a firmer and sturdier
basket, simply measure and cut 5 pieces of cardboard or
poster board to fit inside (between) the two paper
bags:
2 (5 x 10 1/2-inch) rectangles for the front and back
1 (6 1/2 x 10 1/2-inch) rectangle for the base
2 (5 x 6 1/2-inch rectangles) for the sides
-- If you are going to use cardboard pieces, place the 6
1/2 x 10 1/2-inch rectangle (described above as "base")
inside of the 8-inch bag, smoothing in place to line
the bottom of the bag.
-- Place the shorter (5-inch) bag inside the taller
(8-inch) bag (over the cardboard base if you are using
that).
-- If you are using cardboard, slip one (5 x 6 1/2-inch)
rectangle between the two bags at each side, one (5 x
10 1/2-inch) rectangle between the two bags in the
front, and the other (5 x 10 1/2-inch) rectangle
between the two bags at the back. (The cardboard will
simply make the resultant basket sturdier. It is not
required, and most people omit it. This is entirely a
matter of personal choice.)
-- The edges of the taller (8-inch) bag are obviously 3
inches higher than those of the 5-inch bag. Fold those
"exposed" 3 inches of the outer bag down over the edges
of the inner bag. Crease with your hands to form a
smooth rectangular top.
-- Spread glue over the inner edges of the "folded over"
bag and press down to hold in place. (This will create
a 5-inch high paper box.)
-- Place the paper box on its side, so that the 5-inch
high, 10 1/2-inch wide _base_ (horizontal bottom of
outer bag) is facing you:
/ /
-------------
| | --- base/bottom of bag, "sideways"
-------------
-- In essence, you will center three horizontal 25-inch
strips of paper twist around the bottom/base of the
bag, up over the sides, and down over the top, spread
glue over the edges, and glue the edges to the inside
of the bag. After this has dried, the other strips of
paper twist will be woven through these to form a
lattice pattern (#). For this reason, in following the
next steps, try to overlap the strips as little as
possible, to align them as evenly as possible, and to
avoid getting glue on the outside of the basket.
-- Center one 25-inch strip of paper twist (horizontally)
over the bottom of the grocery bag.
--- horizontal row of paper twist centered over
| bottom of bag
| -----------------------
| | |
oooooooooooooooooo|ooooooooooooooooooooo|oooooooooooooooooo
| |
-----------------------
|
--- base/bottom of bag, "sideways"
-- Fold the sides of the paper twist up over the sides of
the paper bag and then fold the ends down over the top
of the bag (so that the edges are no longer visible on
the outside). Glue the ends in place to the _INSIDE_
of the bag.
-- Repeat with a second 25-inch strip of paper twist,
placing it adjacent to the first strip (overlapping as
little as possible) and again gluing the ends to the
_INSIDE_ of the paper bag.
-- Repeat with a third 25-inch strip of paper twist, placing
it adjacent to the first strip (overlapping as little as
possible) and again gluing the ends to the _INSIDE_ of
the paper bag.
-- The bottom of the bag will now be covered with three
horizontal strips of paper twist, and each side of the
bag will be covered with three vertical strips of paper
twist:
ooo
ooo
ooo
oooooooooooooooooooo ooo
oooooooooooooooooooo ooo
oooooooooooooooooooo ooo
| |
-- bottom of bag -- each side of bag
-- Hold one 22-inch strip of paper twist perpendicular to
the three horizontal strips, and weave it through the
center of horizontal strips on the bottom of the bag:
x
x
x
bottom ooooo x = 22-inch strip
of -- ooxoo o = 3 horizontal strips
bag ooooo
x
x
x
-- Repeat with remaining 4 (22-inch) strips, placing them
alongside to each other and overlapping as little as
possible.
xxxxx
xxxxx
xxxxx
bottom oxoxo x = 5 (22-inch) strips
of -- xoxox o = 3 horizontal strips
bag oxoxo
xxxxx
xxxxx
xxxxx
-- Place the bag "right side up", so that the base is at
the bottom and the opening faces upward. The entire
outer surface of the bag should be covered with
vertical strips of paper twist.
-- Tuck one end of one (45-inch) strip of paper twist
under one of the vertical strips on the side of the
bag. Place it so that the 45-inch strip is horizontal,
perpendicular to the bottom of the bag. Glue the
"tucked-under" end in place.
-- Weave the 45-inch strip in and out of the vertical strips
all the way around the bag to form an attractive lattice
pattern. Make sure to keep the strip aligned with the
bottom of the bag. Add a dab of glue to the bottom part
of the end, and tuck underneath a vertical strip to hide
the end.
-- Tuck one end of the other 45-inch strip of paper twist
under one of the vertical strips on the side of the
bag. Place it so that the 45-inch strip is horizontal,
perpendicular to the top of the bag (above the other
45-inch strip). Glue the "tucked-under" end in place.
-- Weave the second 45-inch strip in and out of the
vertical strips all the way around the bag to form an
attractive lattice pattern. Make sure to keep the
strip aligned with the top of the bag, overlapping the
strip underneath as little as possible. Add a dab of
glue to the bottom part of the end, and tuck underneath
a vertical strip to hide the end.
-- You should now have a basket, comprised of metallic
strips woven together to resemble those of an actual
basket:
oxoxoxoxo
xoxoxoxox
oxoxoxoxo
-- Braid together three (15-inch) strips of paper twist
(as though you were braiding hair for pigtails). This
will form one handle.
-- Spread glue over the ends of the paper twist to hold
the braided rope in shape.
-- Repeat with remaining three (15-inch) strips of paper
twist, braiding together to form a second handle.
Again spread glue over the ends of the paper twist to
hold the braided rope in shape.
-- Curve each braided paper twist rope into a "handle".
-- Spread glue over the ends of one rope handle. Tuck the
ends inside the front or back of the basket, forming a
handle similar to on a shopping bag. Repeat with the
other rope handle at the other side of the basket (so
that the basic shape is comparable to that of an
attache case).
___ ___
_____|___|_____ _____|___|_____
| | | |
| Front | | Back |
--------------- ---------------
-- If not using hot glue, try to use spring-type
clothespins to hold handle in place. Set basket aside
to dry.
-- If your polyester fiberfill is in one solid piece, cut it to
measure 20 inches x 16 inches. Otherwise, just "patch
together" to line the inside of the basket, approximately
1/2 inch beneath the top of the basket. Glue the ends in
place.
-- Fold back edges of fabric and iron in place, leaving
rectangle with smooth edges.
-- The fabric will be glued inside the basket to serve as a
liner. Spread row of glue inside basket about 1/4-inch
beneath the top of the basket (all the way around) and
gently press folded edge of fabric over glue. (Make sure
that you place the fabric right-side up and folded-ends-
down, with the long sides of the fabric rectangle against
the long sides of the basket, and the short sides of the
fabric rectangle against the short sides of the basket.)
-- Tie 1 (30-inch strip) metallic/foil paper twist into a
large, full bow. Cut off the ends on a diagonal slant.
\ /
-- Glue bow to one "wide" side of basket, just beneath
handle (so that top of bow hides top of basket, and
bow covers front or back of basket).
-- Repeat with remaining 30-inch strip metallic/foil paper
twist, forming second large, full bow and cutting off
ends on diagonal slant.
-- Glue second bow to opposite side of basket, again just
beneath handle and so that that top of bow hides top of
basket, and bow covers front or back of basket.
-----------------------------------------------------------
VARIATIONS
Copyright (c) 1994 Virginia B. Sauer
-----------------------------------------------------------
-- As noted above, these measurements are merely examples
... Since the paper bag forms the basic structure of
the basket, other sizes of bags can be used to create
baskets of different sizes, such as jumbo or mini
baskets. Simply adjust the other measurements
accordingly (e. g., if you substitute a bag that is
only half the size, you would need only half as much
paper twist). Just remember that smaller baskets will
also require _NARROWER_ paper twist.
-- If preferred, more than one color of paper twist can be
substituted for the solid metallic/foil basket:
Main Color: 3 (25-inch) strips
2 (22-inch) strips
1 (30-inch) strip
Second color: 3 (22-inch) strips
Third Color: 2 (45-inch) strips
Second =or=
Third Color: 1 (30-inch strip) for handle
-- If you have access to boxes the same size as that
desired for the baskets, they can be substituted for
both paper bags and cardboard to provide a sturdy basis
for the baskets. (In this instance, you would want
only the sides and base, as in the bottom piece of a
shoe box from which the lid has been removed.)
However, this is in no way necessary, as the paper bags
work splendidly if no boxes are at hand.
Copyright (c) 1994 Virginia B. Sauer
------------------------------
Date: Sun, 23 Mar 1997 19:01:20 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: Re: Brown Sugar
>From off the side of my Domino brown sugar box:
Softening - microwave method - Place hardened brown sugar in a microwave-
safe dish. Add an apple wedge. Cover dish tightly and heat at high for
35 seconds. Let stand for 30 seconds then use.
Softening - conventional oven - Place hardened sugar and an oven-proof
cup filled with water in a baking pan. Tightly cover entire pan with
aluminum foil and place in 200 F oven for 20 minutes. Use softened
sugar immediately. It will reharden as it cools.
------------------------------
Date: Sun, 23 Mar 1997 19:06:02 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Easy Banana-Tomato Chutney
This is chutney not ketchup but may still be of interest ...
Easy Banana-Tomato Chutney
makes approx. 2 cups
2 ripe bananas, diced
2 ripe tomatoes, diced and drained
1 tablespoon Tiger brand hot pepper sauce
1/2 teaspoon worcestershire sauce
1. In a small mixing bowl combine all ingredients.
2. Chill well before serving.
Goes with grilled fish, lamb, or chicken.
Recipe is from _The Banana Lover's Cookbook_ by Carol Lindquist.
------------------------------
Date: Sun, 23 Mar 1997 16:05:56 -0800
From: Norma-Jean Butts <nbutts@PORTAL.CA>
Subject: Milk Fish
I have just bought a milk fish. I've never eaten it or cooked it before.
Does anyone have any recipes? Thanks,
Norma
------------------------------
Date: Sun, 23 Mar 1997 19:13:27 EST
From: Teasel <teasel@JUNO.COM>
Subject: THUMBPRINT COOKIES
This is a pretty, festive, easy-to-make cookie that kids
especially love to bake (or help make).
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter
2/3 cup light brown sugar, firmly packed
1/3 cup light corn syrup (e. g., Karo)
2 large eggs (1 whole, and 1 separated)
1/2 teaspoon pure vanilla extract
3 tablespoons whole milk or cream
1 egg white
2 tablespoons water
1 1/2 (6 ounces) cups finely chopped pecans
Strawberry or raspberry jam
-- Sift together flour, baking powder, and salt. Set aside.
-- Cream butter with sugar until soft and fluffy.
-- Add corn syrup, whole egg, extra egg yolk, and vanilla.
Blend thoroughly.
-- Add reserved sifted dry ingredients alternately with
milk, beginning and ending with dry ingredients.
Continue mixing until smooth.
-- Cover bowl with clear plastic wrap and refrigerate for
about two hours.
-- Preheat oven to 375 degrees F.
-- Pour extra egg white and water into shallow bowl. Beat
together with wire whisk or fork until smooth and syrupy.
-- Pour nuts into another shallow bowl.
-- Roll dough into approximately 72 1-inch balls.
-- Dip each ball into egg white mixture, then roll in
chopped nuts. Place 1 1/2 inches apart on ungreased
cookie sheets.
-- Bake 5 minutes.
-- Remove from oven. Using your thumb (or a thimble, for
Thimble Cookies), make a depression in the center of each
cookie. Fill with jam.
-- Bake 10 minutes longer.
-- Cool on wire racks.
------------------------------
Date: Sun, 23 Mar 1997 19:30:20 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Tiramisu
Tiramisu
serves 8 to 10
6 large eggs, separated
1/2 cup sugar
pinch salt
1 pound macarpone
pinch cream of tartar
1 recipe Sponge Cake (see below)
2 1/2 cups chocolate shavings
1 3/4 cups cold espresso or very strong, rich coffee
A 2 1/2-quart bowl
Put the egg yolks, sugar and salt in the bowl of an electric mixer.
Using the whisk attachment, whip on high speed for about 3 minutes,
until thick. Add the mascarpone and mix on medium speed until smooth
and thick.
Put the egg whites in a separate bowl of an electric mixer. Using a
clean, dry whisk attachment, whip them on medium speed until foamy.
Increase to high speed, add the cream of tartar, and whip until soft
peaks form. Fold the egg whites into the mascarpone cream.
To assemble the tiramisu:
Slice the sponge cake in half horizontally. Pour a 3/8-inch-thick layer
of the mascarpone cream in the bottom of the 2 1/2-quart bowl and sprinkle
chocolate shavings on top. Cut and fit cake pieces, forming a single
layer over the mascarpone cream.
Brush the cake with some of the espresso and top with more mascarpone cream
and chocolate shavings.
Repeat this layering process, beginning again with the cake pieces, until
the bowl is full, ending with the chocolate shavings.
Cover and refrigerate the trifle for at least 8 hours before serving.
To serve, spoon from the bowl.
Sponge Cake
When using sponge cake for trifles, try to make it a day ahead, because
cake must be slightly stale in order to stay firm in the trifle. This
cake freezes well.
1 1/4 cups flour
2 1/2 teaspoons baking powder
pinch salt
5 large eggs, separated
1 1/4 cups sugar
5 tablespoons boiling water
1 teaspoon vanilla extract
An 11 1/2- by 17 1/2-inch jelly roll pan, or a sheet pan with 1-inch sides
Preheat the oven to 350 F.
Line the bottom of a jelly roll pan with parchment paper.
Sift together the flour, baking powder, and salt. Set aside.
Put the egg yolks and sugar in the bowl of an electric mixer. Using
the whisk attachment, whip on high speed until thick and pale yellow.
Reduce to medium speed and slowly add the water and vanilla. Scrape
the sides and bottom of the bowl. Return to high speed and continue
whipping for about 5 minutes, until mixture is again thick and ribbony.
Fold the dry ingredients into the egg-sugar mixture.
Put the egg whites in a separate bowl of an electric mixer. With the
clean whisk attachment, whip on high speed until soft peaks form. Fold
half of the whipped whites into the batter and then fold in the remaining
whites. Spread the batter evenly into the pan.
Bake the cake for about 15 minutes, until it is golden brown and springs
back when lightly touched.
Variation:
Chocolate Sponge Cake: Use the preceding recipe but decrease the flour
to 1 cup and add 1/2 cup of sifted cocoa powder to the other dry ingredients.
Recipes are from _Stars Desserts_ by Emily Luchetti.
------------------------------
Date: Sun, 23 Mar 1997 19:39:41 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: RECIPE: Chocolate Frosting - Helen Evans Brown
Jennifer was asking for frosting recipes that are not too sweet.
This one is not that sweet and also happens to be extremely easy as
well as tasty.
Chocolate Frosting, Helen Evans Brown
Melt 5 ounces of semi-sweet chocolate in the upper part of a double
boiler over hot water. Stir in a pinch of salt and 1/2 cup of sour
cream. Blend until smooth and spread over top and sides of an 8-inch
cake.
Recipe is from _The James Beard Cookbook_.
------------------------------
Date: Sun, 23 Mar 1997 17:40:53 +0100
From: Emmanuel Laroche <elaroche@CLUB-INTERNET.FR>
Subject: Request sauce in the cinnamon rolls
We have followed the exchange of recipe concernig yeast roll and roll mix
but what is the sauce they use to make the cinnamon rolls (I thought it was
cinnamon + sugar + butter) but what else and when is it spread on the roll
TIA
Emmanuel & Michele who look forward to eat cinnamon rolls
email : elaroche@club-internet.fr
------------------------------
Date: Sun, 23 Mar 1997 19:59:26 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: Re: Creme Brulee, Blowtorches and Honey
A bit late Marguerite, sorry, too much work lately.
This is what Susan Purdy says about honey in _Have Your Cake and Eat It,
Too_:
"Honey is not a sugar, but it is one of the sweeteners used in baking. It
contributes softness and chewiness to baked goods. Because of its chemical
structure, it is particularly hygroscopic (moisture-retaining), so it helps
keep baked goods moist and increases their shelf life. Honey has the same
sweetening power as sugar, but does not have the same properties in baking.
Honey caramelizes quickly at low temperatures, causing baked goods to brown
more quickly. Its natural acidity varies and thus it should be used in
conjunction with baking soda as a neutralizer. To substitute honey for
sugar, use about seven eighths the quantity of sugar called for and decrease
the liquid in the recipe by about 3 tablespoons. (One cup granulated sugar =
7/8 cup honey.)"
------------------------------
Date: Sun, 23 Mar 1997 20:10:19 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Tried Recipe
Yesterday I tried the Lemon Cake Pie that Deborah Kirwan posted
last August. It was wonderful, and incredibly easy. I didn't
have a fresh lemon, so I substituted 1/3 cup reconstituted
lemon juice in its place. Kenny thought it was wonderful. He
likes a lot of lemon, so next time, I'll also add 1/2 tsp.
lemon extract. I don't usually keep lemons on hand.
Deborah, thank you for this great recipe. It's one that I can
whip up in just a few minutes and have a wonderful dessert.
Hugs,
Sharon Frye
PS...It's great with a scoop of cool whip on the top....
------------------------------
Date: Sun, 23 Mar 1997 20:13:34 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Another tried recipe
I also tried Wendy Lockman's recipe for Cracker Barrel Fried
Apples. I used Granny Smith apples since I had them left over
from when my daughter was home for spring break. (She loves
Granny Smith apples to eat...I think they're too sour.)
I was a little hesitant about using bacon drippings to fry a
fruit, but they were absolutely wonderful!!!!!
The few (very few) leftovers reheated quite well this evening
in the microwave.
Thanks for a keeper, Wendy!
hugs to all,
Sharon Frye
------------------------------
Date: Sun, 23 Mar 1997 20:19:45 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: The last recipe
The third of the "List" recipes I tried yesterday was Connie
Anderson's "Baked Potato Bread" for the bread machine. She
posted this one last September. It calles for sour cream, bacon
bits, chives, and the other usual stuff.
This is another keeper that is fantastic! This makes a grilled
cheese sandwich that is to die for!
Connie, thanks....
Hugs,
Sharon Frye
PS... In a moment of irrational thinking, I bought a 2 pound
can of Hormel REAL bacon bits at Price Club a couple of weeks
ago. That's a LOT!!!!! of bacon bits. I've got them in the
fridge. How long will they keep in there? Can I freeze some of
them?
Anyone have some good recipes using bacon bits?
------------------------------
Date: Sun, 23 Mar 1997 20:38:24 -0500
From: "D.W." <malachi@EPIX.NET>
Subject: I crashed :( OUCH!
I saved every recipe that I fell in love with on a 3.5 floppy just like
your suppose to.
My floppy drive crashed and I lost a few of those wonderful recipes. :(
I know that there is an archive, could someone tell me where it is?
Just incase the archive doesn't have the recipes I lost could someone
send them to me PLEASE? Also I lost a rather new posting and all I can
remember is that one of the ingredients was canned pumpkin pie filling.
It looked soooo yummy and I lost it :( weep, cry, wail, pout.
Here's what I lost and really want back. Thanks so much for your help.
I really appreciate the kindness that this group of people share.
***HUGS***
Strawberry Brownie Torte
Italian Herbed Tomatoes
Cous cous with Feta, onion and mint.
Bread Treats
Brandied Yams
Broccoli Salad
Lemon Chicken and Pasta
Cafe Cocca L'Orange
Chinese Barbecued Chicken Wings
Funnel Cakes
--
D.W. The Mama Rahmah of HER palace :-J
------------------------------
Date: Sun, 23 Mar 1997 21:08:18 -0500
From: Les Spencer <Uduido@AOL.COM>
Subject: I finally did it!
Hello List members;
I have a unusual request. After thinking about it for several years, I
finally purchased a microwave oven! :-) I know it may not seem major to most
of you, but I am EXCITED about it and it was a major purchase for me. I got a
Tappan model by Frigedaire.
When I bought it, I tho't to myself, "I'll learn to use it by following the
recipes that always come with a new appliance!" Guess what? Microwaves have a
"cooking guide" but don't include a recipe book!!! What a bummer.:-( I was
wondering if any of you have any wonderful (or not so wonderful) microwave
recipes that you would be willing to share so I can learn to use this thing?
ANYTHING from simple to intricate would be most welcome. Any edible is OK.
I'm not a fussy eater. The sad true is my pantry is full but my microwave is
not. Thanks in advance for your help. Private e-mail is OK.
Les (Uduido@aol.com)
"One man's Muffy is another man's stew."
------------------------------
Date: Sun, 23 Mar 1997 21:27:13 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Fried Apples
Jennifer, I'm happy to send you this recipe. Wendy Lockman
posted it to the LIST several weeks ago. Sorry I don't have
meal-master or those other programs...I just have to type it in
by hand....
Cracker Barrel Fried Apples
6 tart apples, peeled and sliced (I used Granny Smith)
1 teaspoon lemon juice
1/4 cup bacon drippings (I questioned, but it was great!)
1/4 cup brown sugar (I packed it)
1/8 teaspoon salt
1 teaspoon cinnamon
dash of nutmeg
In a large skillet, melt bacon drippings. Pour apples evenly
over skillet bottom. Sprinkle lemon juice over them, then brown
sugar, then salt. Cover and cook over low heat for 15 minutes
until apples are tender and juicy. Sprinkle with cinnamon and
nutmeg. (Here, I stirred the apples, and let them cook over
medium heat for about 5 more minutes to reduce the liquid and
give the pan juices time to thicken from the natural apple
pectin..)
I wasn't sure about using bacon drippings, but I think this
gave the apples the distinct country flavor.
My husband and I can both vouch for the goodness of this recipe.
Leftovers (and we had only a tiny bit) reheat great in the
microwave.
Hugs,
Sharon Frye
PS...Thanks for this recipe should be directed to Wendy Lockman
(hi Wendy!)....she was the genius who originally sent it. And
believe me, I'll use this one a lot.
------------------------------
Date: Sun, 23 Mar 1997 21:29:44 -0500
From: Sean Coate <swcoate@PEGANET.COM>
Subject: Softening Brown Sugar
According to Marnie's Recipe Shortcuts:
Soften lumpy brown sugar by microwaving it with a slice of bread in
a covered dish on high for 30 to 60 seconds.
Hope this helps!!
Kim from Ft Myers, FL
swcoate@peganet.com
------------------------------
Date: Sun, 23 Mar 1997 21:36:15 -0500
From: Jude DaShiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: I finally did it!
I hope that oven has a caroussel in it or failing that I'd recommend you
buy a retrofit caroussel for the oven. They're real good at eliminating
cold spots in the food if they're working properly.
On Sun, 23 Mar 1997 Uduido@aol.com wrote:
> Hello List members;
>
> I have a unusual request. After thinking about it for several years, I
> finally purchased a microwave oven! :-) I know it may not seem major to most
> of you, but I am EXCITED about it and it was a major purchase for me. I got a
> Tappan model by Frigedaire.
>
> When I bought it, I tho't to myself, "I'll learn to use it by following the
> recipes that always come with a new appliance!" Guess what? Microwaves have a
> "cooking guide" but don't include a recipe book!!! What a bummer.:-( I was
> wondering if any of you have any wonderful (or not so wonderful) microwave
> recipes that you would be willing to share so I can learn to use this thing?
> ANYTHING from simple to intricate would be most welcome. Any edible is OK.
> I'm not a fussy eater. The sad true is my pantry is full but my microwave is
> not. Thanks in advance for your help. Private e-mail is OK.
>
> Les (Uduido@aol.com)
> "One man's Muffy is another man's stew."
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Sun, 23 Mar 1997 22:31:27 -0500
From: Bill Hatcher <bhatcher@GC.NET>
Subject: Re: REQUEST: Mastercook Recipe Web Sites
On 23 Mar 97 at 8:37, Lisa & Gerry Belsha wrote:
> Date: Sun, 23 Mar 1997 08:37:16 +0000
> From: Lisa & Gerry Belsha <lgbelsha@concentric.net>
> Reply-to: lgbelsha@concentric.net
> To: EAT-L@LISTSERV.VT.EDU
> Subject: REQUEST: Mastercook Recipe Web Sites
> Hello all,
>
> On Friday I finally got the Mastercook Software (I'm so excited!) Does
> anyone have any good web sites to download more recipes in Mastercook
> format?
>
> Also, I found a few sites with mastercook recipes that saved as a file
> ending in ".mxp". I was not able to import these. I can import anything
> that ends up .mcf. I'm using Mastercook Deluxe for Mac. Is mxp the
> windows format?
>
> Thanks for any info.
>
> Lisa Belsha
>
Lisa -
Mastercook has a homepage at http://www.mastercook.com/ and you will find
MC cookbook links available there.
Files ending in .mxp are documents (recipes) in MC format and need to
be imported into a MC cookbook in order to be read by the program. Those
ending in .mcf are MC cookbooks, and are not "imported;" the MC program
just recognizes them as cookbooks. (I think we may just be talking
terminology here). Anyway, to get a .mxp recipe to where it can be
recognized by MC, use the FILE|IMPORT RECIPE feature to import it into the
desired cookbook and then MC should be able to display it for you.
Regards.
Bill Hatcher
bhatcher@gc.net
Southampton County, Virginia, USA
------------------------------
Date: Sun, 23 Mar 1997 22:33:54 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Re: I finally did it!
Jude, and all the other Listers...
Kenny and I bought a microwave oven from Sears about 20
years ago...when they were first introduced to the market and
were terribly, terribly expensive.....the size of a volkswagen,
it doesn't have many features except a heat control that goes
from "warm" to "high".
Well, we still have the SAME microwave! No turntable,
no programable anything, no nothing. And it still works great.
It still heats and bakes and pops corn and cleans up
beautifully. It's a 20 year old dinosaur that takes up entirely
too much counter space....but it still works great.
I wish that damn thing would die so I can buy a new
one, smaller, with a turn table, and more features.....
A POX on this antique microwave of mine that simply
refuses to quit!!!!!!!
I'm jealous of that new microwave oven!!!!!!!
Hugs to all,
Sharon Frye (who is signing off to go look for the
comet as Laura Schetter told me where to look for it....)
------------------------------
End of EAT-L Digest - 22 Mar 1997 to 23 Mar 1997
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