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Date: Mon, 24 Mar 1997 19:14:41 -0500
Reply-To: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
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From: Automatic digest processor <LISTSERV@LISTSERV.VT.EDU>
Subject: EAT-L Digest - 23 Mar 1997 to 24 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 42 messages totalling 1405 lines in this issue.
Topics in this special issue:
1. Lemon Cake Pie (2)
2. Skillet Sweet Potatoes (2)
3. Pudding Poke Cake
4. Bread Pudding (2)
5. Icing and Cake questions
6. Milk Fish
7. I finally did it! (2)
8. Need help with this recipe
9. HELP with MC
10. RECIPE: Soupe a la Tomate
11. Request - Cookies for Wedding
12. Brown Sugar
13. smoked turkey recipe needed
14. TEST
15. ORANGE SKIN BOXES
16. Ham Help!!!
17. Thank you for fixing my OUCH! :( and here's a recipe.
18. Bacon bits
19. toads in a hole (10)
20. Cappuccino Muffin Request
21. RECIPE HELP
22. New Zealand
23. Request: web site
24. Toad in the hole
25. request
26. truffle question
27. Baked Potato Bread
28. Turnovers (fruit) recipe needed
29. toads in a hole - BUT give the recipe please
----------------------------------------------------------------------
Date: Sun, 23 Mar 1997 23:06:30 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Lemon Cake Pie
Elaine, here is Deborah's recipe as she sent it. My stuff is in
parentheses...do try this one. You will NOT be disappointed.
Lemon Cake Pie
1 cup sugar
1/4 cup flour
1/4 cup butter or margerine, melted
1/8 teaspoon salt
2 eggs, separated ( I whipped the whites first of all)
1 lemon, juice and grated peel (I used 1/3 cup real-lemon)
1 cup milk (I used 1 percent)
1 (9") unbaked pie shell (I used the Pillsbury unfold kind)
Combine sugr, flour, butter or margerine, salt, and egg yolks
in mixer bowl. Beat until smooth. Beat in lemon juice and peel.
Add milk, beating slowly. In another mixer bowl, beat egg
whites stiff, but not dry. Fold egg whites into lemon mixture.
Bake pie shell at 350 degrees for 5 minutes. Pour in filling.
Bake 40 minutes, or until filling is firm. When cut, there will
be a delicate cake on top of the pie mixture.
Personal notes:
1. The first thing I did was beat the egg whites and
set aside.
2. Then I did the pie shell and baked it for 5 minutes,
then set it aside.
3. Then I did everything else. But since I didn't have
a fresh lemon, I substituted 1/3 cup real-lemon juice. Kenny
said it needed more lemon, so I'll add 1/2 tsp lemon extract
next time. i usually don't have fresh lemons on hand.
4. I used the Pillsbury unfold pie crust. This is
better than my home-made pie crust which resembles something
that is produced by Goodyear or Michelin.
5. I was able to remove it from the oven at about 30
minutes. I checked the center with a knife, and it came out
clean.
I served this with a generous helping of Cool Whip, but
whipped cream, the real stuff, would be better. And there are
no more leftover pieces of pie. I just polished off the very
last one. This is a perk that comes with being the last one to
go to bed at night...you get to eat the good stuff left in the
fridge.
Thanks Deborah Kirwan for this great recipe!!!!
Hugs,
Sharon Frye
PS...Hubby's question....does anyone have a similar pie that is
baked in the pie shell that is made of chocolate? Can you
imagine? The fudgy chocolate middle with a bit of delicate
chocolate cake on top????? Anyone have something like this???
I'll be eternally grateful if you do... Sharon
------------------------------
Date: Sun, 23 Mar 1997 21:51:29 -0800
From: Norma-Jean Butts <nbutts@PORTAL.CA>
Subject: Skillet Sweet Potatoes
I don't remember who put this recipe on but I made it tonight and it was
delicious. Thanks for the recipe.
Norma
------------------------------
Date: Sun, 23 Mar 1997 20:57:52 -0000
From: Darryl and Kelly Youngblood <ke4hts@OK.IS>
Subject: Re: Pudding Poke Cake
Hello--
I would like to have a copy of this, too. I must have missed it
as well. Thank you!
In Him--
Kelly
Ü
>From Iceland this is:
Darryl, Kelly, and Hannah Youngblood
mailto: ke4hts@ok.is
http://www.ok.is/~ke4hts
=======================================
>
> 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
> >
> >
------------------------------
Date: Sun, 23 Mar 1997 21:22:31 -0000
From: Darryl and Kelly Youngblood <ke4hts@OK.IS>
Subject: Bread Pudding
Hello all--
A couple months back I asked for recipes for bread pudding.
Well, when we got back from vacation, we lost all of our mail
and I hadn't backed it up yet. I would appreciate any that you
would share. Thank you so very much.
In Him--
Kelly
Ü
>From Iceland this is:
Darryl, Kelly, and Hannah Youngblood
mailto: ke4hts@ok.is
http://www.ok.is/~ke4hts
=======================================
------------------------------
Date: Sun, 23 Mar 1997 21:19:21 -0000
From: Darryl and Kelly Youngblood <ke4hts@OK.IS>
Subject: Re: Icing and Cake questions
> >Also if anyone knows how to decorate or make a tug boat cake
for a toddlers
> >party.
Jennifer--
I made my daughter a Noah's Ark cake for her first birthday. I
think you could probably use the same idea for the tug boat
cake. I used an oven-proof 2-qt. batter bowl to bake the cake
in it. Instead of turning the cake upside down so that the
largest part is on the bottom, just leave it like the bowl,
small part down. I did turn it upside down to ice it--was much
easier. I just used the small star tip to fill in the sides of
the cake. I did cut about 1/3 way down from the top to be able
to cut out the house part on the top of the boat part. I think
it turned out really cute and I received many compliments. I
made a brown icing for the boat and house and used some blue to
smear on the bottom of the pan as the ocean. I have a picture
of it on the computer if you have a way to view it, I could send
it to you. Just let me know what format and if you want it.
Any other questions about it, just ask. it was fairly simple,
just took a lot of time.
In Him--
Kelly
Ü
>From Iceland this is:
Darryl, Kelly, and Hannah Youngblood
mailto: ke4hts@ok.is
http://www.ok.is/~ke4hts
=======================================
------------------------------
Date: Mon, 24 Mar 1997 01:24:17 -0500
From: Barbara Bretton <bretton5@ECLIPSE.NET>
Subject: Re: Bread Pudding
I can't believe the timing. I just made this bread pudding this
afternoon and it was wonderful. My parents' neighbor Millie swears by
this recipe and she was right. Enjoy!
Millie's Bread Pudding
4 cups milk
2 cups broken stale bread (raisin bread is best)
2 eggs
1/2 cup sugar
1/4 tsp salt
1 tsp vanilla
1/2 cup raising, rolled in 2 TBL flour
Heat milk to lukewarm, add bread. Turn off heat and let stand over warm
burner while you beat eggs, sugar, salt, and vanilla in separate bowl.
Add milk, bread, and raisins. Turn mixture into buttered baking dish,
set in larger container filled halfway with warm water.
Bake about 1 hour at 325 degrees or until lightly browned. (I found it
needed more time and a slightly hotter oven.)
Hope you like this--
Barbara Bretton
http://www.lightst.com/bretton
http://www.booktalk.com/BBretton1.html
------------------------------
Date: Sun, 23 Mar 1997 21:28:55 -1000
From: Steve & Elizabeth Key <drkey@MAUI.NET>
Subject: Re: 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 I'm assuming the milkfish you bought is the same one we call
bangus in Filipino. I'm not a person that eats a lot of fish, and I
never liked milkfish much, but the only way that I liked to eat milkfish
was the following recipe. Be careful when you eat milkfish because there
are a lot of bones, seems like there are more bones than most other fish
that I've eaten.
Aloha
Liz Key
Haiku Maui Hawaii
HINURNONG ISDA (Baked Fish)
1 whole bangus (about 2 lbs. milkfish) or striped bass, dressed
2 lemon slices
1-1/4 tsp. salt
1 big tomato, chopped
1 small onion, chopped
2 green onions, chopped
Dash of pepper
1/8 tsp. salt
2 tbsp. butter
1. Slit back of fish to open and remove backbone. Rub fish inside and
out with lemon slices, sprinkle with 1-1/4 tsp. salt, Let stand about 20
minutes.
2. Combine tomato, onion, green onions, pepper and 1/8 tsp. of salt;
stuff mixture into stomach cavity of fish. Sew up opening.
3. Preheat oven to 400 deg F. Brush fish with melted butter, place
in a baking pan lined with greased aluminum foil and bake for 30
minutes or until fish flakes easily when tested with a fork. Baste
with butter while baking.
Preparation time: 25 minutes
Baking time: 30 minutes
Serves 4
------------------------------
Date: Mon, 24 Mar 1997 10:34:13 +0300
From: Ruth Heiges <heiges@POST.TAU.AC.IL>
Subject: Re: I finally did it!
Les Spencer <Uduido@AOL.COM> wrote:
> "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.
Make a small investment in "The Microwave Gourmet," by Barbaraa Kafka.
It's available in paperback. Along with excellent and easy-to-follow
recipes, it has an invaluable guide to how and how long to cook a
remarkable variety of products, from vegetables to rice to meatloaf.
Ruth
------------------------------
Date: Mon, 24 Mar 1997 04:05:51 EST
From: Hazel M Slone <slonehm1@JUNO.COM>
Subject: Re: I finally did it!
Hi Les,
This is my number one favorite microwave recipe. It came in a recipe
book/guide book that came with my first microwave. I've been making it
for 10 years and everyone (except my husband, who hates meatloaf) loves
it. I have a friend who says she goes into the hospital so I will fix
it for her when she gets out. I wish that was why.
Anyhow, for the rest of the list members, if you were around about 1 year
ago you may already have this. I sent it in when I was subscribed
before.
Les, I'll look and see if I can find some more good ones.
Marie Slone
* Exported from MasterCook *
Cheese-Stuffed Meat Loaf
Recipe By : G E Microwave Cookbook
Serving Size : 6 Preparation Time :0:38
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups soft bread crumbs
1 egg -- slightly beaten
1 1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1/2 cup milk
3/4 cup onion -- chopped, divided
1 1/2 pounds ground chuck
2 tablespoons celery -- chopped
1 jar sliced pimientio (2 oz.) -- drained
1 tablespoon lemon juice
1 egg -- slightly beaten
1 cup cheddar cheese -- shredded
1/2 cup soft bread crumbs
***Spicy Tomato Topping***
3/4 cup catsup
1/8 cup brown sugar
3/4 teaspoon dry mustard
1/4 teaspoon allspice
1/8 teaspoon clove
In large mixing bowl, combine 1 1/2 cups bread crumbs, 1 egg, seasoned
salt, pepper, milk, 1/2 cup chopped onion and ground chuck.
In 1 1/2 -quart casserole, combine 1/4 cup chopped onion, green pepper,
celery, pimiento and lemon juice. Microwave at HIGH 2 to 3 minutes until
crisp-tender. Add eggs; blend well. Stir in cheese and 1/2 cup bread
crumbs.
On strip of wax paper, shape meat mixture into 7 x 14-inch rectangle.
Spread cheese mixture over meat. Lifting wax paper for support, roll
meat mixture from short side jelly roll fashion. Place seam-side down in
9 x 5-inch glass loaf dish. Cover with vented plastic wrap. Microwave
at MEDIUM HIGH 28 to 30 minutes. Add topping and microwave, uncovered,
at MEDIUM HIGH 4 to 5 minutes. Rotate dish 1/2 turn after 15 minutes.
Let stand 5 minutes.
Topping: Combine topping ingredients in small bowl and mix well.
- - - - - - - - - - - - - - - - - -
NOTES : For 'my' lowfat version, use ground round, fatfree cheddar, and
egg substitute. You may even want to use lowcal bread for the bread
crumbs. Just as good, but not greasy and it rests easier on the tummy.
------------------------------
Date: Mon, 24 Mar 1997 04:55:35 -0600
From: Laura Schetter <schettert@TEN-NASH.TEN.K12.TN.US>
Subject: Re: Lemon Cake Pie
Sharon, Thank you for reposting this recipe! Now I won't have to go and
dig mine out, if I even have it. You are the greatest and thank you very
much. If Sharon says this recipe is a keep, then try it!
Hugs and prayers,
Laura
------------------------------
Date: Mon, 24 Mar 1997 05:01:34 -0600
From: Laura Schetter <schettert@TEN-NASH.TEN.K12.TN.US>
Subject: Re: Skillet Sweet Potatoes
Sharon Frye posted this recipe and it is delicious. I have made it several
times since she posted it and my family loves it. The leftovers reheat
well if you have any.
Hugs and prayers,
Laura
------------------------------
Date: Mon, 24 Mar 1997 07:11:48 -0500
From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
Subject: Need help with this recipe
Hi All,
I tried this bread over the weekend. Twice, actually. The flavor is wonderful, but...
The original poster said it rose high - mine rose ok, but sank during baking (the second time I made it I put less applesauce in and it didn't sink quite as low). Also, it was a bit heavy and dense. Does anyone have any suggestions on how to keep it from sinking and also how to lighten it up. Also note that the original recipe called for oil instead of the applesauce, and real eggs rather than substitute. I wanted to reduce fat, but are my substitutions causing the problems.
If I can make this a littler lighter in texture, it will be a truly outstanding bread. TIA.
Betsy Burtis
* Exported from MasterCook Mac *
CORNMEAL BREAD
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Corn Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----LARGE LOAF-----
1 1/2 c Water
1/4 c unsweetened applesauce
3/8 c Egg BeatersÆ 99% egg substitute
3 tbsps Sugar
1 1/2 tsps Salt
1 1/2 c Yellow Cornmeal
3 c Bread flour
2 1/4 tsps Yeast
This loaf rises very high and is suprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one.
- - - - - - - - - - - - - - - - - -
Per serving: 830 Calories; 4g Fat (4% calories from fat); 25g Protein; 171g Carbohydrate; 0mg Cholesterol; 1119mg Sodium
------------------------------
Date: Mon, 24 Mar 1997 06:05:04 +0000
From: Kris Milliron <gkmilliron@NT1.DIDO.COM>
Subject: HELP with MC
I need help already!! I just bought the MasterCook Version 4. Never
had a cookbook software program before, so this is new to me.
Anyhow, I cannot figure out how to import from e-mail to my
cookbooks. Tried about everything, including reading the manual!!
If it makes any difference, I have Pegasus Mail. Any help would be
greatly appreciated!!!!!!!!
E-mail me privately with help if you wish so as not to bother the
list.
TIA,
Kris Milliron in MO
------------------------------
Date: Mon, 24 Mar 1997 09:12:32 -0500
From: Peter Viola <Peter_Viola@CCMAIL.VA.GRCI.COM>
Subject: RECIPE: Soupe a la Tomate
La Cuisine de VÈronique
www.erols.com/violares/cuisine
76743.1435@compuserve.com
=========================
Soupe A la Tomate
=========================
Preparation: 15 Minutes
Cooking Time: 50-60 Minutes
Serving: 4-5 People
Style: Appetizer
Ingredients:
1 pound of fresh tomatoes
1 small onion
1 liter of water
1 tbsp of brown sugar
1 tbsp of butter
2 tbsp flour
salt, pepper
basil leaves
thyme
1 blender or electric mixer
In a large pan, melt the butter and add the onions diced. Wash and cut
the tomatoes into small pieces. Mix tomatoes into the pan. Stir. After
a minute pour the flour and stir. Then add the water slowly and keep
stirring. Add the salt and pepper, the basil leaves and thyme. Let it
cook slowly over low heat for about one hour. Then pour into the
blender and liquify the soup. Now it is ready serve. As is customary with
French meals, this is served as a seperate dish. It could be the
first course of a meal.
===========================================
Spring Newsletter
Sign up on webpage or email us. -It's Free
==========================================
Article: The CrÍpe Festival
CrÍpe Recipe
CrÍpe Sauce
Brioche TressÈe -Twisted sweet bread
Crumble aux Myrtilles - blueberry tart
After many delays the newsletter is finally being mailed.
------------------------------
Date: Mon, 24 Mar 1997 10:53:12 -0500
From: Lori Nero <LEN@MATH.AMS.ORG>
Subject: Request - Cookies for Wedding
My sister is getting married this July. She would like to have trays of
cookies on the tables with the refreshments that will be served after the
dinner. Cookies from neighboring bakeries always seem to have that commercial
taste. Some of us have volunteered to help her bake the cookies and put these
trays together. She was really trying for a homemade taste. Would anyone have
any recipes that would be good to put together these cookie trays or any other
ideas? I told her that if anyone would have ideas, this group most surely
would. TIA!
------------------------------
Date: Mon, 24 Mar 1997 10:56:04 -0500
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: Re: 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.
Yes, put it in the microwave for about 30 sec. and check it...
Barb :)
psbarb@scifac.indstate.edu
------------------------------
Date: Mon, 24 Mar 1997 11:02:07 -0500
From: Elaine Dunnett <PHftN@AOL.COM>
Subject: smoked turkey recipe needed
I bought a whole turkey breast for Easter, and some Liquid Smoke. I have no
idea how to use it indoors. Does anyone have a recipe for Indoor Smoked
Turkey?
Elaine
------------------------------
Date: Mon, 24 Mar 1997 11:15:46 -0500
From: Darrell Early <paddy@VT.EDU>
Subject: Re: TEST
Hello Jessica,
I checked your subscription and it was set to REVIEW. I reset it so you
can not contribute.
--Darrell
At 9:58 PM +0000 3/21/97, Jessica A. Walton wrote:
>Darrell:
>
>I sent out another message yesterday and cc:ed you a copy. The
>posting never hit the list. Will you please see what is wrong? This
>is most annoying.
>
>I'm sending this to you AND to the list, so you can see it will never
>make it.
>
>What am I doing wrong?
>
>Jessica
>-----
>Jessica A. Walton ----->--->-<{@ ----->--->-<{@
> HTTP://users.aol.com/coffeeweb/jessica.htm
>"Nothing is impossible if you trust in God and NEVER give up!"
------------------------------
Date: Mon, 24 Mar 1997 11:14:25 EST
From: Teasel <teasel@JUNO.COM>
Subject: ORANGE SKIN BOXES
This is the last container idea I'll post for a while.
However, I did want to share this one because it is so easy
and elegant, yet costs nothing if you're using the fruit,
itself. In other words, you can eat the fruit (or use it in
baking/ cooking) and transform the skin into an elegant
little container that looks like an elegant version of a
Shaker box (only more durable, with the inexplicable scent of
orange, and with the unmistakable orange skin "lining"
inside).
This would be a sensational way to package little gifts of
candied or chocolate-coated citrus peel, et cetera. Just
remember that they will be orange-scented, so don't fill them
with something delicate that would be overpowered by the
orange.
As stated below, they can also be made from grapefruits,
lemons, et cetera.
I hope you'll enjoy these as much as I have.
===========================================================
ORANGE SKIN BOXES
Copyright (C) 1994 Virginia B. Sauer
===========================================================
Orange skin boxes are very popular because of their
interesting look and incomparable scent. Although sold for
$ 30.00 apiece at museum stores and other upscale shops,
they are cheap and easy to make at home.
Although lovely by themselves, they also provide an excellent
container for gifts of citrus potpourri, or candied/chocolate-
coated citrus peel - whether packed inside or given in an
accompanying cellophane bag. Potpourri-filled orange skin
boxes would also make lovely favors. For Halloween, they can
also be used as cute little candy holders tied with orange
and black ribbons.
Baking leaves the texture comparable to wood, and they will
last for at least several years without any damage. (I'm in
a coastal area known for its humidity, and have even kept
one for years in the basement without any damage.)
Best of all, they are free, since you can still eat the
fruit of the orange or use it in cooking/beverages.
It is impossible to predict precise baking times. However,
if you select a certain size of orange, it is easy to note
how long that takes, and henceforth quickly and effortlessly
make the boxes.
-----------------------------------------------------------
MATERIALS NEEDED
Copyright (C) 1994 Virginia B. Sauer
-----------------------------------------------------------
1 fresh orange *
1 knife (for cutting orange in half)
1 grapefruit spoon (for scooping out pulp)
1 vegetable peeler (if available)
2 straight-sided drinking glasses with flat base |_|, each
slightly smaller than the diameter of the orange (so that
it will serve as a mold)
Cookie sheet
Oven (or microwave oven; see variations)
Woodburning tool, dried fruits, or silk or dried flowers
(optional; the box can also be left perfectly plain)
* Since the boxes will be smaller than the oranges, keep
this in mind when selecting an orange ... e. g., if you
want a 3-inch diameter box, do not choose an orange the
size of a tennis ball.
-----------------------------------------------------------
PROCEDURE
Copyright (C) 1994 Virginia B. Sauer
-----------------------------------------------------------
-- Cut orange almost in half, so that one part is
approximately 1/4-inch taller than the other. (If you
prefer to have the base and lid of different sizes, cut
the orange in that manner ... For example, to create a
box where the upper third is the lid and the lower
two-thirds the base, cut the orange in this manner
rather than into equal halves.)
-- Using a grapefruit spoon, scoop out fruit pulp and
seeds (which can be used in cooking/beverages/other
crafts).
-- Gently steam orange halves for a few minutes to make
them more pliable.
-- Gently turn each orange half inside-out, so that the
outer rind becomes the inside of the "shell".
Taking care not to break the skin, gently wash
exposed area of orange (i. e., what was formerly the
inside).
The inner skin is covered with a thin white
membrane. Leave that in place, but remove the loose
strings.
-- Using vegetable peeler or sharp knife, remove slice of
orange all the way around the rim of the larger "half".
FROM: TO:
________ ________
| | | |
| | | |
|________| |********| -- peeled area around edge
-- Place each half over an inverted drinking glass.
Arrange on cookie sheet.
-- Preheat oven to 175 degrees F. (This is usually the
lowest setting.)
-- Place cookie sheet in oven.
-- Bake until dry and hard (approximately four hours).
. During this period, periodically remove cookie sheet
from oven, gently remold orange halves over glass,
and return cookie sheet to oven.
. Repeat the above process until the orange skin is
dry and hard.
-- When oranges are dry and hard, remove from oven and set
aside to cool. (The boxes will be off-white in color.)
-- If desired, brush inside of each orange half with white
craft glue as added protection. (This is optional, and
very rarely necessary.)
-- If desired, decorate the orange box.
A woodburning tool can be used to carve designs into
the orange halves ... e. g., the group's logo,
primitive shapes, sunflowers, daisies, herbs, or
intricate pysanka-like patterns.
- If desired, create template by lightly drawing,
rubber stamping, or stenciling designs onto
orange halves. Outline designs usually work best
here.
- Set up "equator-type" lines for spacing.
- For a primitive effect, use short lines (just the
length of the woodburning tool's tip or chisel)
angled to create triangles, diamonds, et cetera.
- Using a woodburning tool, add the design of your
choice.
. The most popular is that of daisies or
sunflowers on stems, with circles cut from an
orange skin and dried to use as the centers
... either one large daisy or sunflower, with
the center in the center of the lid and the
petals extending outward (covering most of the
lid), or two or more such flowers covering the
lid ... any way dried daisies or sunflowers
might be arranged on the lid.
. Use the woodburning tool to make little
slashes extending outward from each circle,
like the beginning points of rays of the sun
(i. e., not extending beyond the circle's
edges).
Another favorite decoration is a dried orange slice
(or overlapping slices) glued to the center top of
the box lid, trimmed with tiny pepperberries, German
statice, rosebuds, globe aramath, caspia, ribbon, or
whatever (e. g., with all the trimmings at the top
and the bow in the center top). Silk or dried
flowers can also be used in this manner.
-----------------------------------------------------------
VARIATION(S)
Copyright (C) 1994 Virginia B. Sauer
-----------------------------------------------------------
-- If you have access to two oranges, one slightly smaller
than the other, you can omit using the vegetable peeler
and simply use each lid over the base of the other.
-- Grapefruit, lemon, or lime boxes can be made in a
similar manner, obviously substituting the respective
for oranges.
-- Some people prefer to make these in the microwave. To
do so, use microwave-proof glasses, place orange halves
in microwave oven, and heat at for 4 minutes at medium
heat. Remove from microwave, again gently remold
orange over glass, and return to microwave oven. Heat
for minutes 4 longer. Continue remolding and reheating
until the orange skin is dry and hard.
Copyright (C) 1994 Virginia B. Sauer
------------------------------
Date: Mon, 24 Mar 1997 11:24:47 EST
From: Victor Fiorillo <c62op27@IBX.COM>
Subject: Ham Help!!!
I have somehow been chosen to host an Easter ham dinner on Sunday. I have never
made a ham, though I am very competent in the kitchen.
Any recipes would be appreciated. I especially like the variety where you
skewer various fruits around the ham and pour sauces/syrups over it.
Thanks.
------------------------------
Date: Mon, 24 Mar 1997 12:05:49 -0500
From: "D.W." <malachi@EPIX.NET>
Subject: Thank you for fixing my OUCH! :( and here's a recipe.
Hello most wonderful people!
Thank you ALL so much for your help. I really felt depressed over losing
those recipes. That sounds so silly but they mean a lot to me as you ALL
do.
I've come to know each of you and I have really enjoyed you.
I had all of my recipes backed up on three disks figuring that I had to
be safe.
When I discovered that there was something wrong with my disk drive I
quickly copied the recipes to the hard drive of my other PC and then put
them back onto the three disks after checking out the disks and
formatting them. Well, things were a bit more screwy then I thought:(
I had lost one too many of the wonderful recipes that you all posted.
I would have been all right if I wasn't in such a hurry to copy the new
recipes I had found that day onto all three disks. :(
Anyone have a 3.5 disk drive for sale? Needless to say I'm in the market
for one. :)
***HUGS*** to ALL.
Here's a recipe that I've been making for years and enjoying for years.
I found it in a magazine but I can't remember when or where or which
one. I do know that the pie is named after the Sycamore Inn which I
don't know anything about. But it is scrumptious.
SYCAMORE INN CHEESE PIE
12 oz of cream cheese
3 eggs
1/2 cup sugar
3 tablespoons lemon juice
1 teaspoon vanilla
Graham Cracker Crust
In electric mixer whip cream cheese, eggs sugar, lemon juice and
vanilla.
Spread into Graham Cracker Crust. Bake ate 350 degrees for 35 minutes.
Cool completely.
Spread sour cream topping over cooled baked filling.
Refrigerate to cool.
SOUR CREAM TOPPING:
1/4 cup sugar
1/2 teasppon vanilla
1 cup sour cream
1 teaspoon lemon juice(optional)
Beat together sugar, vanilla, lemon juice and sour cream untill well
blended.
--
D.W. The Mama Rahmah of HER palace :-J
------------------------------
Date: Mon, 24 Mar 1997 12:50:02 +0000
From: Patricia Williams <PIE@TWC.EDU>
Subject: Bacon bits
Sharon - you just gave me another reason to go to the Pirce Club. I
go through gazillions of those small (& expensive jars) or Hormel
bacon bits every year. Here are some ideas:
Stir them into cooked spinach - it won't need much of anything else
I also put them on French-cut green beans
Use in spinach or regular salad
Use in Quiche to replace crumbled cooked bacon
Before you put that 2nd slice of bread on top, sprinkle them over the
cheese on your grilled cheese sandwich
Add them to a peanut butter sandwich
Stir them into just about any kind of dip*
Add them to omelettes or scrambled eggs
Sprinkle on a bagel with cream cheese
Mix them into ground beef when you make burgers or meatloaf
Use them in mashed poatoes or stir them into sour cream for your
baked potatoes
Add to plain rice or buttered noodles
* Speaking of dips, here's a dip that my mom has made for years. It's
fast and easy and goes great with big sourdough pretzels. BTW, I'm
guessing at quantities. Make to your own taste.
Bacon Horseradish Dip
1 container WHIPPED cream cheese
1/2 to 1 whole jar of Hormel real bacon bits
3-4 Tbs. jar horseradish
Mix together well. Refrigerate for an hour before serving.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Pie
AKA: Patricia Williams
The Washington Center for Internships & Academic Seminars
Washington, DC
pie@twc.edu
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
------------------------------
Date: Mon, 24 Mar 1997 14:39:07 -0800
From: Roger Young <ryoung@AWOD.COM>
Subject: toads in a hole
My daughter came home from spending the night at a friends all excited
about cooking Toads in a hole, which was just poking a hole in bread and
frying an egg in the hole. For the life of me I know that as something
else but I am drawing a blank. Can you cooking wizards help out?
BTW, thanks for all the sausage recipes. My grinder is supposed to be in
this week and I'm looking forward to trying some out.
Roger Young
------------------------------
Date: Mon, 24 Mar 1997 15:19:06 -0500
From: Michelle <Rowaan@IX.NETCOM.COM>
Subject: Re: toads in a hole
At 02:39 PM 3/24/97 -0800, Roger Young wrote:
>My daughter came home from spending the night at a friends all excited
>about cooking Toads in a hole, which was just poking a hole in bread and
>frying an egg in the hole. For the life of me I know that as something
>else but I am drawing a blank. Can you cooking wizards help out?
>
Hi....
I know this as "Egg in a Basket". My Grandmother used to make this for us
all the time! I had forgotten all about it...think I'll make it for my 3
year old!!!
Michelle
------------------------------
Date: Mon, 24 Mar 1997 07:12:37 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: Cappuccino Muffin Request
A friend asked for a recipe for a Cappucino muffin,
which is served with a cappucino sauce.
He had it at a small cafe in San Francisco.
Does anyone know something similar?
Thanks
------------------------------
Date: Mon, 24 Mar 1997 16:01:50 -0500
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
Subject: RECIPE HELP
Help!
I downloaded the following recipe from the TV Food Network website (Too Hot
Tamales section). The proportions seem wrong - 3-1/2 cups of liquid with 5-1/2
cups rice? Something's wrong there, correct? If any you has the original
recipe that you can look up and see what the correct proportions are, I would
be eternally grateful. Or, if you are just a risotto maven, the same goes for
you.
Thanks!
Kelly
Cleveland, OH
{ Exported from MasterCook Mac }
Latin Risotto
Recipe By: Feniger & Milliken/Border Grill
Serving Size: 6
Preparation Time: 0:00
Categories: New Text Import
Amount Measure Ingredient Preparation Method
3 1/2 cups Knorr's vegetable stock (3 1/2 to 4)
2 tablespoons olive oil
1 onion finely chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 poblano chilies roasted, julienned
2 garlic cloves minced
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated Manchego cheese
Bring stock to boil. Reduce heat and keep warm. Heat oil in heavy large
saucepan over medium high heat. Add onion and saute until translucent, about 5
minutes. Add 1 chili, garlic, cumin and cinnamon and stir 1 minute. Add rice
and stir until coated with onion mixture. Add wine and stir until almost all
liquid evaporates. Add 1 cup stock and stir until almost all liquid
evaporates. Continue adding stock and stirring until rice is tender but still
firm to bite and mixture is creamy, about 20 minutes. Remove from heat. Add
1/4 cup cheese and stir until melted. Spoon risotto into bowls. Top with
remaining chili and cheese.
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
-----
Nutr. Links: 0 0 0 0 0 4532 0 0 0 0 0 3562
Per serving: 717 Calories; 7g Fat (10% calories from fat); 16g Protein; 138g
Carbohydrate; 5mg Cholesterol; 1135mg Sodium
###
------------------------------
Date: Mon, 24 Mar 1997 16:08:19 -0500
From: Janine Vandenberg <jvandenb@KENT.NET>
Subject: Re: toads in a hole
Roger...
This is definitely Toads in a Hole...I use the cit out piece for
dippin.....Kids love it!!!
----------
> From: Roger Young <ryoung@awod.com>
> To: eat-l@LISTSERV@VT.EDU
> Subject: toads in a hole
> Date: March 24, 1997 5:39 PM
>
> My daughter came home from spending the night at a friends all excited
> about cooking Toads in a hole, which was just poking a hole in bread and
> frying an egg in the hole. For the life of me I know that as something
> else but I am drawing a blank. Can you cooking wizards help out?
>
> BTW, thanks for all the sausage recipes. My grinder is supposed to be in
> this week and I'm looking forward to trying some out.
>
> Roger Young
------------------------------
Date: Mon, 24 Mar 1997 16:13:23 -0500
From: Molly Rood <rogue@DPLUS.NET>
Subject: Re: toads in a hole
Hi Roger,
This is one of my favorite snacks, although I rarely have it because of the fried egg. It goes by many names, such as egg in the nest, egg in the hole, eye of Egypt, or one-eyed pirate. Molly
-----Original Message-----
From: Roger Young [SMTP:ryoung@awod.com]
Sent: Monday, March 24, 1997 5:39 PM
To: "eat-l@LISTSERV"@VT.EDU
Subject: toads in a hole
My daughter came home from spending the night at a friends all excited
about cooking Toads in a hole, which was just poking a hole in bread and
frying an egg in the hole. For the life of me I know that as something
else but I am drawing a blank. Can you cooking wizards help out?
BTW, thanks for all the sausage recipes. My grinder is supposed to be in
this week and I'm looking forward to trying some out.
Roger Young
------------------------------
Date: Mon, 24 Mar 1997 16:27:12 -0500
From: dave <rolland@MICROTEC.NET>
Subject: New Zealand
Does anyone have any traditional main dishes from New Zealand?
Thanks, David
------------------------------
Date: Mon, 24 Mar 1997 16:34:30 -0600
From: "Shirley A. Smith" <smithsa@WVLC.WVNET.EDU>
Subject: Request: web site
Dear Readers,
Does anyone have the URl for the cooking/food/recipe site that
lists the homepages for food manufacturers, such as Kraft, Lipton,
General Foods? I know I've seen it but can't find it in my bookmarks.
TIA
Shirley in Charleston
smithsa@mars.wvlc.wvnet.edu
------------------------------
Date: Mon, 24 Mar 1997 16:36:58 -0600
From: "Shirley A. Smith" <smithsa@WVLC.WVNET.EDU>
Subject: Toad in the hole
Dear Readers,
Seems to me that I have seen recipes for Toad in the Hole in
British cookbooks and that it involves sausages and bread similar to
wrapping a Vienna Sausage in canned biscuit dough and baking. Don't have
a British cookbook to look it up.
Shirley in Charleston
------------------------------
Date: Mon, 24 Mar 1997 16:38:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: toads in a hole
I know them as Eggs in the Nest.
----------
>From: Roger Young
>To: "eat-l@LISTSERV"
>Subject: toads in a hole
>Date: Monday, March 24, 1997 2:39PM
>
>My daughter came home from spending the night at a friends all excited
>about cooking Toads in a hole, which was just poking a hole in bread and
>frying an egg in the hole. For the life of me I know that as something
>else but I am drawing a blank. Can you cooking wizards help out?
>
>BTW, thanks for all the sausage recipes. My grinder is supposed to be in
>this week and I'm looking forward to trying some out.
>
>Roger Young
>
------------------------------
Date: Mon, 24 Mar 1997 17:18:43 -0500
From: Anne Harvey <anne.harvey@TREASURE.LPL.LONDON.ON.CA>
Subject: toads in a hole
>>>>>>>>>>>>>>>
.... Toads in a hole, which was just poking a hole in bread and
frying an egg in the hole. For the life of me I know that as
something
else but I am drawing a blank. Can you cooking wizards help out?
Roger Young
<<<<<<<<<<<<<<<
Roger,
I've always known Toad in the Hole as sausages cooked inside a
yorkshire pudding type batter.
Anne
------------------------------
Date: Mon, 24 Mar 1997 16:16:47 CST
From: C622632@MIZZOU1.MISSOURI.EDU
Subject: request
I just received a request from an old friend who needs some help. I told
her I would contact all of you and she said thank you ... she knows you
will come through for her. Her husband has been extremely ill for about
a month and the doctors have finally come up with a diagnosis. Included
in his problems is a lactose intolerance and a gluten intolerance. She
has been trying to make wheat bread for him, but the taste leaves much to
be desired. Do any of you have any recipes that she could try that he
would be able to eat? I am going to continue to search, but my files
are not in great shape at the moment.
Thanks for all your help.
Kandis Smith
smithk@ext.missouri.edu
------------------------------
Date: Mon, 24 Mar 1997 08:54:36 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: truffle question
All the recipes for chocolate truffles I see require refrigeration.
I want to send some in the mail, but the only recipe I have which will keep for a week
is the one with condensed milk.
So, where's the beef? In the Ganache?
Thank you for any suggestions.
Later,
Jazzbel
------------------------------
Date: Mon, 24 Mar 1997 17:43:08 -0500
From: Les Spencer <Uduido@AOL.COM>
Subject: Re: toads in a hole
In a message dated 97-03-24 16:55:08 EST, you write:
<< My daughter came home from spending the night at a friends all excited
about cooking Toads in a hole, which was just poking a hole in bread and
frying an egg in the hole. >>
The "Toads in a Whole" that I am familiar with is basically precooked
sausages baked in a batter. It is an English dish andd although a friend of
mine from Wales has servedd it several times, I can't for the life of me find
the recipe!. :-(
Les(Uduiido@aol.com)
------------------------------
Date: Mon, 24 Mar 1997 15:11:51 -0800
From: Emma K Kidd <ekidd@WSUNIX.WSU.EDU>
Subject: Re: toads in a hole
All this talk is reminding me of when i was younger and my mum used to
make toad in the hole (the sausage and batter type). Yum yum. well since
this string got started I have had a sudden craving for it. Does anyone
have a recipe? My mum used to use bisquick mix and sometimes yorkshire
pudding batter. I am not sure on the proportions though and my mums
version of cooking is somewhat random with very few measurements. I would
love to try some toad in the hole so please if you have a recipe, please
share.
thanks
emma
------------------------------
Date: Mon, 24 Mar 1997 18:23:56 -0500
From: Lee Pollard <FRELEVA@AOL.COM>
Subject: Re: toads in a hole
Oh, my, does that ever bring back memories. When I was growing up, my mother
always called that a "Bullseye," and way back then it was one of my favorite
Sunday morning breakfasts. Think I'll have to try it soon!!
Lee
------------------------------
Date: Mon, 24 Mar 1997 18:30:38 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Baked Potato Bread
I tried to post this last night, but it got rejected because I
had exceeded my 6-message limit. Due to popular request, here
it is...
This was first posted by Connie Anderson in September, 1996.
Baked Potato Bread
3/4 cup water
2 cups white bread flour
1 1/2 tablespoons dry milk
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 cup sour cream
2 1/2 tablespoons instant potato flakes
3 tablespoons real bacon bits
3 tablespoons chives
3 teaspoons yeast
Place ingredients into the bread basket according to your
breadmaker instructions. The dough will be very dry. Resist the
urge to add water.
I baked this in my Panasonic at regular bake, sandwich mode.
The recipe says it can also be baked on the rapid bake cycle.
This is definitely a keeper for me. It made wonderful toast for
breakfast this morning.
Hugs,
Sharon Frye
------------------------------
Date: Mon, 24 Mar 1997 18:45:17 -0500
From: Chris Hart <shady@MAILHOST.CYBERHIGHWAY.NET>
Subject: Turnovers (fruit) recipe needed
Does anyone have a recipe for fruit turnovers? I don't have one for the
pastry or the fruit filling although I'm sure most any filling would work.
Pie crust isn't my strong suit, so give me a simple one please :)
Christine
------------------------------
Date: Mon, 24 Mar 1997 18:57:15 -0500
From: Lynn Penfield <KITCELEB@AOL.COM>
Subject: Re: toads in a hole
We always called it Egyptian Eye. I'm glad to see someone else called it by a
similar name. Thought I had remembered wrong.
Lynn
------------------------------
Date: Mon, 24 Mar 1997 19:14:13 -0500
From: Andrew Gage <agage@NS.MORAN.COM>
Subject: Re: toads in a hole - BUT give the recipe please
In my limited childhood I have not run into this recipe - but sounds like
something I would like to try (with variations) with my 6 kids. TIA --
please send some of the variations.
andy
.................
>From: KITCELEB@aol.com
>Date: Mon, 24 Mar 1997 18:57:15 -0500 (EST)
>To: rogue@dplus.net, owner-eat-l@LISTSERV.VT.EDU, ryoung@awod.com,
> eat-l@listserv@vt.edu
>Subject: Re: RE: toads in a hole
>Sender: owner-eat-l@LISTSERV.VT.EDU
>
>We always called it Egyptian Eye. I'm glad to see someone else called it by a
>similar name. Thought I had remembered wrong.
>
>Lynn
>
>
Andrew M. Gage
agage@ns.moran.com
------------------------------
End of EAT-L Digest - 23 Mar 1997 to 24 Mar 1997 - Special issue
****************************************************************
|
