X-From_: owner-EAT-L@LISTSERV.VT.EDU Tue Mar 25 11:14:23 1997
Date: Tue, 25 Mar 1997 10:58:09 -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 - 24 Mar 1997 to 25 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 30 messages totalling 1409 lines in this issue.
Topics in this special issue:
1. REQ: Gooseberry Pie
2. Toad in the hole (2)
3. Turnovers (fruit) recipe needed
4. toads in a hole (3)
5. Request: Need Safe Insecticides (3)
6. TOAD IN A HOLE>>RECIPE
7. Recipes: Easter Dessert Recipes
8. OFF SUBJECT: Flies
9. Microwave recipes continued
10. Microwave Recipes (long and continued in second post)
11. request (2)
12. request for gluten/lactose-free recipes
13. Repost of recipes tried
14. MORE ON MARTHA
15. Lemon Cake Pie
16. Request: Lamb Cake Suggestion? (3)
17. Streusel gingerbread with butter sauce
18. request and a question (2)
19. REQUEST: Salad dressing (2)
20. White Balsamic Vinegar?
----------------------------------------------------------------------
Date: Mon, 24 Mar 1997 20:21:41 -0800
From: Don & Donna <dmgdjm@DMGDJM.SEANET.COM>
Subject: Re: REQ: Gooseberry Pie
At 11:06 AM 3/16/97 EST, you wrote:
>Hi! I've been lurking and learning for the past six months -- only
>occasionally venturing out to respond to a request. You folks are great.
>
>I'm hoping one or more of you can help me. I've searched my recipe books
>and I've looked on cans, but I can't seem to find a gooseberry pie
>recipe. Anyone?
>
>Thanks!
>Peg
Sorry if this is a duplicate post - my mailer is acting bizarrely (is that a
word?) and I can't tell if the last one went out!
Donna
* Exported from MasterCook *
Gooseberry Pie
Recipe By : Farm Journal's Best-Ever Pies (Patricia A. Ward)
Serving Size : 8 Preparation Time :0:00
Categories : Pies Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups gooseberries -- fresh
1 1/2 cups sugar
3 tablespoons tapioca -- quick cooking
1/8 teaspoon salt
2 tablespoons butter or margarine
milk
1 pie crust (9 inch)
Crush 3/4 c. of the gooseberries.
Combine sugar, tapioca, salt and crushed berries in 3-qt. saucepan. Stir in
remaining berries.
Cook over medium heat, stirring constantly, until mixture boils and
thickens. Remove from heat.
Pour mixture into pastry-lined pie plate. Dot with butter.
Place top crust over filling and seal & flute edges. Brush crust with milk.
Bake at 425 F. for 35 to 45 minutes, or until crust is golden brown and
filling is bubbly.
Cool on rack.
Makes 6 to 8 servings.
- - - - - - - - - - - - - - - - - -
NOTES : The cookbook suggests Almond Pastry for the pie crust.
* Exported from MasterCook *
Almond Pastry
Recipe By : Farm Journal's Best-Ever Pies (Patricia A. Ward)
Serving Size : 1 Preparation Time :0:00
Categories : Pastry/Dough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour -- sifted
1 teaspoon salt
3/4 cup shortening
1 teaspoon almond extract
4 tablespoons ice water -- up to 5
Combine flour and salt in bowl.
Cut in shortening until coarse crumbs form, using a pastry blender.
Sprinkle almond extract and 4 to 5 tablespoons water over crumb mixture, a
little at a time, tossing with a fork until dough forms. Press dough firmly
into a ball.
Makes enough dough for one nine-inch two-crust pie, or two nine to ten inch
one-crust pies.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Tue, 25 Mar 1997 01:40:56 -0500
From: Les Spencer <Uduido@AOL.COM>
Subject: Re: Toad in the hole
In a message dated 97-03-24 20:27:52 EST, you write:
<< Could these also be referring to Pigs in a Blanket?? >>
No. Pigs in a Blanket are a groundmeat and rice mixture wrapped in a blanched
cabbage leaf and simmered iin tomatoe sauce.
Toad in a Hole IS a spoon bread (non\t cornmeal) pouredd over sausages in a
buttered baking pan and baked til the spoon bread is done.
Les (Uduido@aol.com)
------------------------------
Date: Tue, 25 Mar 1997 04:57:44 -0500
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: Turnovers (fruit) recipe needed
At 17:15 3/24/97, Chris Hart wrote:
>Does anyone have a recipe for fruit turnovers? I don't have one for the
All-american Apple Turnovers
---------------------------------------------------------------------------
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: ALL-AMERICAN APPLE TURNOVERS
Categories: Pies, Desserts, Apples
Yield: 10 servings
2 tb Unsalted butter
3 lg Apples (ab. 1-1//2 lbs);
-peeled,cored & cut in 1/4"
-dice ( 3cups)
1/2 c Apple cider or unsweetened
-apple juice
2 tb Sugar
2 ts Fresh lemon juice
1 pn Salt
1/4 c Unsweetened apple butter
2 tb Dried currants (optional)
1 ts Lemon zest; finely grated
1/4 ts Cinnamon (optional)
1 pn Ground cloves;(optional)
1 pn Ground allspice;(optional)
(Use favorite pastry) These turnovers are best with at least two
varieties of firm cooking apples, such as Granny Smith, Jonathan,
Winesap & Golden Delicious, for differences in texture and acidity.
Sweet spices optional.
1. Melt butter in a lg nonreactive skillet over mod. high heat. Add
2 c of diced apples & cook, stirring frequently, 'til they begin to
color, ab.5 min. Stir in cider, sugar, lemon ju & salt; reduce heat
to mod. & cook 'til the liquid is reduced & the apples appear almost
dry but still retain their shape, about 5 min. longer. Remove skillet
from heat & stir in apple butter, currants, lemon zest, cinnamon,
cloves & allspice, along w remaining 1 c of raw chopped apple.
Transfer apple mixture to a med. bowl & refrigerate, uncovered, till
cooled completely.
2. On a lightly floured work surface, roll out the pastry dough to an
18x20" rectangle, 1/16th inch thick. Using a 6" plate or bowl as a
guide, cut out eight, 6"rounds as close together as possible. Gather
and reroll the dough scraps, then cut out 2 additional rounds. 3.
Spoon the cooled apple filling on the lower
half of each of the rounds. Lightly moisten the edges of the rounds
with water and fold the dough over the filling to form semicircular
turnovers. Press down on the edges to seal, first with your fingers,
then with the tines of a fork. Using back of a small knife, press
into sealed edges at 1/2-inch intervals to create a scalloped effect.
Transfer turnovers to a heavy baking sheet & refrigerate at least 15
min. 4. Preheat oven to 425 degrees. Brush turnovers w egg wash.
Using a sharp knife, cut 2 small slits in top of each turnover to
vent steam. 5. Bake turnovers in mid. of oven for 10 min. Move them
to the upper rack & bake for 8-10 min.longer, or 'til pastry is a
deep golden brown and filling begins to bubble. Let cool on rack.
Makes 10.
MMMMM
---------------------------------------------------------------------------
You can submit recipes to SOAR by emailling them to
recipes-submit@soar.Berkeley.EDU.
[SOAR: Searchable Online Archive of Recipes] This page was last modified on
Tuesday, April 23, 1996
recipes@soar.berkeley.edu.
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Apple Turnovers
Categories: Cheese Fruits Pies
Servings: 6
2 1/4 c Unbleached Flour
1/4 ts Salt
2/3 c Vegetable Shortening
6 oz Cheddar; Sharp, Shredded
1 x Water
3/4 c Brown Sugar; Firmly Packed
1 ts Cinnamon; Ground
6 ea Apples; Pared And Cored
1/4 c Butter
Heat the oven to 425 degrees F. Combine the flour and salt, mixing well,
then cut in the shortening until the mixture resembles coarse crumbs. Sir
in the cheese and sprinkle with water while mixing lightly with a fork,
(From 6 to 8 Tbls of water maybe required), continue mixing until dough
makes a ball. Divide the dough into three equal portions and roll each
portion, on a lightly flour surface, into a 14 X 7-inch rectangle. Cut
each rectangle into 2 7-inch squares. Combine the brown sugar and
cinnamon, then fill the centers of the apples topping each apple with
butter. Sprinkle the remaining brown sugar mixture over the pastry.
Place an apple in each square and fold the corners to the center, pinching
the dough at the top of the apple to seal. Bake in the preheated oven for
30 to 35 minutes. Top with whipped cream.
-----------------------------------------------------------------------------
---------------------------------------------------------------------------
You can submit recipes to SOAR by emailling them to
recipes-submit@soar.Berkeley.EDU.
[SOAR: Searchable Online Archive of Recipes] This page was last modified on
Saturday, April 20, 1996
recipes@soar.berkeley.edu.
Enjoy!!
BillS.
WPB, FL
------------------------------
Date: Tue, 25 Mar 1997 05:07:33 -0500
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: toads in a hole
At 15:19 3/24/97 -0500, Michelle wrote:
>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
>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!!!
I used to do much the same thing for the guys on the drilling rig. Only
I'd use a slice of "Texas Toast" bread buttered on one side , cut the
center out with a biscuit cutter, lay the bread on the grill, beat an egg
with a fork, pour it in the hole and lay a piece of cooked sausage in that
and grill the whole thing. Brush the top with butter, flip and grill the
other side. I'd serve the cut out holes grilled on the side.
Now, I'm hungry! :)
BillsS
WPB, FL
------------------------------
Date: Tue, 25 Mar 1997 04:04:42 -0800
From: Judy Garrison <judyg@WILLAPABAY.ORG>
Subject: Request: Need Safe Insecticides
Hi, does anyone have any tried and true recipes for keeping ants out of the
kitchen and other insects off of growing vegetables and herbs?
TIA!!!
J
------------------------------
Date: Tue, 25 Mar 1997 06:29:25 -0500
From: Joan Mathew <cmathew@IADFW.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
Molly,
I've made a variation of this many times, but instead of using a
fried egg I just slip a nice poached egg into that little round cut
out of the toast. It is really nice, and I enjoy it topped with a
bit of freshly ground black pepper and some Tabasco sprinkled over
the top.
Yum!
Joan
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet
------------------------------
Date: Tue, 25 Mar 1997 07:32:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: Request: Need Safe Insecticides
My mother always sprinkled her growing herbs with ground black pepper.
This seemed to keep most insects from eating the leaves. You have
to sprinkle them again after rain, and after a windy day.
----------
>From: judyg
>To: EAT-L
>Subject: Request: Need Safe Insecticides
>Date: Tuesday, March 25, 1997 4:04AM
>
>Hi, does anyone have any tried and true recipes for keeping ants out of the
>kitchen and other insects off of growing vegetables and herbs?
>
>TIA!!!
>
>J
>
------------------------------
Date: Tue, 25 Mar 1997 07:41:00 -0500
From: "Rinck, Marvin L." <mrinck@NATIONAL.AAA.COM>
Subject: Re: Request: Need Safe Insecticides
When my mom had ants, she always used Taro (I believe this is the
spelling). It was a liquid poison where you would but a drop or two
onto a small piece of cardboard and place in the path of the ants. The
ants would take it back to the colony and the ants would disappear.
On the vegetables outside we always used Seven. It comes in a powder
form to sprinkle onto plants or a liquid form to be mixed with water and
sprayed onto the plants.
I just planted some yellow and zucchini squash. If anyone has good
recipes for these, please post them.
-Marvin
----------
From: judyg@WILLAPABAY.ORG
To: EAT-L@LISTSERV.VT.EDU
Subject: Request: Need Safe Insecticides
Date: Tuesday, March 25, 1997 7:04AM
Hi, does anyone have any tried and true recipes for keeping ants out of
the
kitchen and other insects off of growing vegetables and herbs?
TIA!!!
J
------------------------------
Date: Tue, 25 Mar 1997 07:08:32 -0600
From: Corbin <corbin@MISSLINK.NET>
Subject: TOAD IN A HOLE>>RECIPE
Here is TOADS IN A HOLE recipe...got this off of a list a while back I
haven,t tried it though
* Exported from MasterCook II *
TOAD IN THE WHOLE
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FARMHOUSE KITCHEN VOL II-----
1 1/2 Ounces Dripping
1 1/2 Pounds Sausages
-----BATTER-----
1 1/2 Cups Flour
1 Pinch Sea salt
Black pepper
2 Eggs
7 fluid ounces Milk
7 fluid ounces Water
Mix flour, salt and pepper in a bowl, make a well in the centre and drop
in the eggs. Beat well, gradually incorporating the flour and adding milk
and water. Whisk for 4 to 5 minutes. Put drippings in a large roasting tin
and place in hot oven, Gas 8,450F, 230C. Leave for 5 minutes to get
smoking hot. Pour in batter and space sausages evenly in it. Bake for 40
minutes, reducing heat to moderately hot, Gas 6, 400 F, 200C, if batter is
browning too quickly.
Sylvia's comments: "Toad" is an amazingly flexible dish. First of all, I
use only 1/4 of the amount of sausage called for. This time, I used
browned bulk sausage sauteed with bell peppers and diced zucchini, poured
the whole mess into a greased 8x8" pan, and it came out great. I stuck on
the "didn't like" classification because (a) the first Toad recipe I tried
was at least as good and (b) the quantity for 4 servings just barely fit
in my blender with lots of fussing. If I have to set up the mixer every
time I want to make something, I won't make it often.
Posted on GEnie by S.MEASE [COOKIE LADY], Jan 12, 1992 Re-Posted by
Annette Johnsen 3-08-95 Date: Sat, 14 Sep 1996 10:09:20 ~0500
- - - - - - - - - - - - - - - - - -
Lynne Corbin
Galesburg, Illinois
e-mail: corbin@misslink.net
------------------------------
Date: Tue, 25 Mar 1997 07:30:53 -0600
From: "Anita A. Matejka" <matejka@BGA.COM>
Subject: Recipes: Easter Dessert Recipes
Hello Everyone,
First of all, I would like to thank those who responded to my message
about the "Classic Desserts" cookbook. I appreciate all of the help that I
received.
I've included some Easter recipes below. I made the Bunny Patch Dessert
last year and it turned out very well! I don't recall posting it last year
so I hope someone can use it this year. Regarding the Marshmallow Peeps
Cupcakes, it stated that any flavor cake mix or homemade cake may be used.
I've used the recipe with white cake mix for many desserts and it always
turns out very well. I m finding one tablespoon of oil works very well for
any cake mix regardless what the package states. Enjoy!
* Exported from MasterCook Mac *
Bunny Patch Dessert
Recipe By : Just Born, Inc.
Serving Size : 15 Preparation Time :0:15
Categories : Holiday/Easter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ozs pound cake
cut into 10 slices
21 ozs strawberry pie filling
12 ozs Cool WhipÆ Free
1 c coconut
3 drops green food coloring
1 c jelly beans
4 whole Marshmallow BunniesÆ -- or more if desired
Line bottom of 12 x 8" baking pan with cake slices. Top with strawberry pie
filling and all of the whipped topping. Refrigerate 1 hour or until ready
to serve. Tint coconut pale green with food coloring. Sprinkle over center
of whipped topping. Decorate with jelly beans and Marshmallow BunniesÆ.
- - - - - - - - - - - - - - - - - -
Per serving: 257 Calories; 8g Fat (26% calories from fat); 2g Protein; 47g
Carbohydrate; 15mg Cholesterol; 165mg Sodium
_____
* Exported from MasterCook Mac *
Marshmallow Peeps Cupcakes
Recipe By : Recipes From The Marshmallow Peeps Factory
Serving Size : 24 Preparation Time :0:00
Categories : Holiday/Easter
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/4 ozs reduced fat white cake mix
1 env Dream WhipÆ whipped topping mix
1/2 tsp baking powder
1 c water -- cold
4 whole egg whites
1 tbsp olive oil
1 tsp pure vanilla extract
7 1/4 ozs Betty CrockerÆ Fluffy White Frosting Mix
24 pcs Marshmallow PeepsÆ
jelly beans
Preheat oven to 350. Prepare 24 medium muffin pans with cooking spray and
flour; set aside To prepare batter, combine cake mix, whipped topping mix,
and baking powder in a mixing bowl. In another mixing bowl, combine water,
egg whites, oil, and vanilla extract. Mix dry ingredients with wet
ingredients just until moistened. Bake 20 minutes or until top springs back
when touched. Cool. Prepare frosting mix according to package directions.
Spread over cooled cupcakes. Top each cupcake with Peep and jelly beans.
- - - - - - - - - - - - - - - - - -
Per serving: 126 Calories; 2g Fat (10% calories from fat); 2g Protein; 38g
Carbohydrate; 0mg Cholesterol; 197mg Sodium
_____
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: Tue, 25 Mar 1997 08:40:07 -0500
From: Debralyn Muscato <dbm2@CORNELL.EDU>
Subject: OFF SUBJECT: Flies
Can anyone help me? I have these PESKY "cluster flies" in the windows of my
house and short of setting off a bomb (I really don't want to use
chemicals) I don't know what to do?? They do tend to land in the sink and
coffee cups too.
Thanks!
Debbie
~~~~~~~~~~~~~~~~~~~~~
* Debralyn Muscato *
* Fine Arts Library *
* Cornell University*
~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Tue, 25 Mar 1997 08:51:18 EST
From: "P. J. Wheeler" <elfworks@JUNO.COM>
Subject: Microwave recipes continued
Many of these are from the Tupperware Tupperwave Stack-Cooked Meals
cookbooks. If you know of a Tupperware dealer, these are terrific
cookbooks -- especially the basic, original cookbook. Wait to buy the
Tupperwave cookware until you're sure you want to. I use them all the
time both together and individually, but it took awhile. You can make
the recipes individually without them. BTW -- I'm not a Tupperware
dealer, nor am I related to or friends with one. Just a satisfied
customer. ;)
Pick-A-Fruit Crumble
Mustard Green Beans
Herbed Meat Loaf
Cheesy Grits
Pick-A-Fruit Crumble
2/12 cups sliced, peeled plums, apples, or pears (625 ml)
2 Tbsp. honey (25 ml)
2 Tbsp. water (25 ml)
2 Tbsp. margarine or butter, cut up (15 ml)
1/3 cup quick-cooking rolled oats (75 ml)
2 Tbsp. brown sugar (25 ml)
1/2 tsp. ground allspice (2 ml)
1 Tbsp. margarine or butter, softened (15 ml)
2 Tbsp. chopped nuts (25 ml)
Arrange fruit in an even layer in a shallow dish. Combine honey and
water; pour over fruit. Dot with 2 tbsp. cut-up margarine. Cook
uncovered on 100% power (high) for 5 to 7 minutes or until fruit is
tender.
Stir together oats, brown sugar and allspice; cut in 1 Tbsp. softened
margarine until mixture resembles coarse crumbs. Stir in nuts. Sprinkle
topping over fruit before serving.
Preparation time: 10 minutes
Nutrition information per serving (4 servings): 217 cal. 2 g. pro, 34 g.
carbo, 9 g. fat (1g. sat fat) O mg chol, 72 mg. sodium.
Mustard Green Beans
2 tsp. cornstarch (10 ml)
2 tsp. sugar (10 ml)
1/2 cup chicken broth ( 125 ml)
3 cups loose-pack frozen cut green beans -- 12 oz. (750 ml)
1 Tbsp. vinegar (15 ml)
1 Tbsp. prepared mustard (15 ml)
2 tsp. horseradish (10 ml)
In a shallow dish, combine cornstarch and sugar. Stir in chicken broth
and frozen beans. Cover and cook on 100% power (high) for 10-12 minutes
or until sauce thickens and beans are crisp-tender. Stir in vinegar,
mustard and horseradish before serving.
Preparation time: 8 minutes
Nutrition Information per serving (4) : 51 cal., 3 g. pro., 10 g. carbo,
1 g. fat (0 g. sat.fat), 0 mg. chol., 210 mg. sodium.
Herbed Meat Loaves
1 beaten egg
1/2 cup herb-seasoned stuffing mix (125 ml)
1/3 cup milk (75 ml)
1 Tbsp. onion soup mix (15 ml)
2 Tbsp. bottled barbecue sauce, chili sauce, or catsup (25 ml)
1 1/4 lb. lean ground beef (625 g)
1/4 cup bottled barbecue sauce, chili sauce, or catsup (50 ml)
In a medium mixing bowl combine egg, stuffing mix, milk, onion soup mix,
and the 2 Tbsp. barbecue sauce; add ground beef and mix well. Shape
into 5 loaves. Arrange loaves around the edge of a casserole dish.
Cook, covered on 100% power (high) for 8-10 minutes or until no longer
pink. Spoon 1/4 cup of barbecue sauce over loaves before serving.
Preparation time: 12 minutes
Nutrition information per serving: 278 calories, 27 g. protein, 8 grams
carbo., 15 g. fat (6 g. saturated fat), 129 mg. cholesterol., 427 mg.
sodium.
Cheese Grits (an all-time family favorite)
1/3 cup quick-cooking grits
1/2 cup shredded Monterey Jack or cheddar cheese (2 oz)
2 Tbsp. margarine or butter, cut up
2 Tbsp. canned chopped green chili peppers (optional)
1/4 tsp. instant chicken bouillon granules
Dash garlic powder
1 1/2 cups boiling water
1 beaten egg
In a 3 quart casserole combine grits, cheese, margarine, chilies,
bouillon, and garlic powder. Add water, stirring until butter melts.
Gradually stir in egg. Cook, covered, on high (100%) for 3-5 minutes or
until boiling. Stir; let stand, covered for 5 minutes.
There! That should get you started. Let me know if you would like some
more.
Peg
==================================================================
Dan & Peg "The aim of life is to
live, and to live
elfworks@juno.com means to be aware, joyously,
drunkenly,
serenely, divinely aware." -- Henry Miller
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
------------------------------
Date: Tue, 25 Mar 1997 08:51:18 EST
From: "P. J. Wheeler" <elfworks@JUNO.COM>
Subject: Re: Microwave Recipes (long and continued in second post)
Hi, Les!
Congratulations! I hope you become one of those folks who use the
microwave for more than cooking microwave popcorn and warming up
leftovers. They can be wonderful adjuncts to the stove, grill, crockpot,
oven, and broiler. They are especially nice in the summer when you don't
want to heat up the kitchen. Let me see, a few tips.
1. Some items cooked in the microwave will not appeal to you and/or your
family because of personal preference. For example, I like scrambled
eggs and bacon cooked in the microwave, but my husband doesn't.
2. Keep track of cooking times for your microwave. Similar to your
stove or traditional oven, your microwave cooking times will vary.
3. Make sure that you use the correct appliances for the microwave. The
book that came with your oven will help you with that. When you buy new
items (like maybe a set in turntable) make sure you read the directions
and save them.
4. Cover items when called for. When you *are* reheating, cover with a
paper towel. This helps keep the interior of your microwave clean.
5. One way to start cleaning your oven is to boil a cup of water in your
microwave. The steam helps start loosening any baked-on icky stuff. I
also put in a bit of lemon juice or vinegar since these seem to help to
cut any grease, etc.
OK, some basic foods to cook.
Baked potatoes
Chili Chip Dip
Microwave Fudge
Microwave stuffed peppers
1. Baked potatoes are easy to make in the oven. You probably have
cooking times in the book that came with the oven. Remember to puncture
the potato skin quite a few times with a fork so the steam can escape.
After baking the potatoes, you might want to try one or more of these
toppings:
- shredded cheese
- bacon bits
- green onion
- Parmesan cheese
Pizza Potato topping for 4 baked potatoes
1/2 cup pepperoni
1/4 cup mozzarella cheese
1/4 cup Parmesan cheese
3 Tbsp. Pizza sauce
You can mix together and top the potatoes, or you can layer.
Mexican Potato topping for 4 baked potatoes
3/4 cup drained salsa
1 cup shredded cheddar
1 cup refried beans
Again, you can mix together and top the potatoes, or you can
layer.
Chili Chip Dip Appetizer
Choose amount of ingredients according to size of your cooking dish and
amount you want. Layer in the following order and microwave for 5
minutes:
Cream cheese
Chili without beans
Green chilies
Cheese of your choice
Three Minute Microwave Fudge (very rich, but fun for the kids to make)
1 lb. powdered sugar (3 3/4 cups)
1/2 cup cocoa
1 stick margarine (1/2 cup)
1/4 cup milk
1 teaspoon vanilla
1/2 cup chopped nuts.
- Combine sugar and cocoa in microwave-safe bowl.
- Place stick of margarine on top of sugar/cocoa mixture. Pour milk over
all. DO NOT STIR.
- Microwave at high for 3 minutes
- Stir well and add vanilla and nuts.
- Pour into greased 8 x 8 pan
- Cool 20 minutes before slicing
Microwave Stuffed Peppers
Take 4 medium green peppers, washed and cored (do not cut through the
bottom)
Mix together
1 lb. lean hamburger UNCOOKED
1/2 cup quick cooking rice UNCOOKED
1 tsp salt
1/4 tsp pepper
1/8 tsp garlic
1 egg slightly beaten
1 cup canned tomatoes
1/2 cup chopped onions
Fill peppers with above mixture and put into microwave baking dish.
Heat, covered with loose wax paper on 70% power for 19-22 minutes.
Allow to stand covered for four minutes before serving.
==================================================================
Dan & Peg "The aim of life is to
live, and to live
elfworks@juno.com means to be aware, joyously,
drunkenly,
serenely, divinely aware." -- Henry Miller
<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
------------------------------
Date: Tue, 25 Mar 1997 07:51:57 CST
From: C622632@MIZZOU1.MISSOURI.EDU
Subject: Re: request
Thank you for your help. I will check the sites and pass the information
along to my friend. Cooking is not her favorite way of spending time, but
she is getting more and more into it.
Thanks again,
Kandis
------------------------------
Date: Tue, 25 Mar 1997 07:54:53 CST
From: C622632@MIZZOU1.MISSOURI.EDU
Subject: Re: request for gluten/lactose-free recipes
Thank you. I look forward to seeing the recipes. We don't think of
the ease of eating a variety of foods until someone we know cannot
eat some of the foods we take for granted. The gluten intolerance
and the lactose intolerance would also be a problem for me. But,
as you say, we do what we have to do.
Thanks again,
Kandis
------------------------------
Date: Tue, 25 Mar 1997 07:57:38 CST
From: C622632@MIZZOU1.MISSOURI.EDU
Subject: Re: Toad in the hole
This is really interesting. I suppose it depends on where you live.
Around here, small sausage links wrapped in either a biscuit dough or
a cresent/puff pastry have been called Pigs in a Blanket. I am not
sure of the spoon bread dish. I will have to ask around about that
one.
Kandis
smithk@ext.missouri.edu
------------------------------
Date: Tue, 25 Mar 1997 08:21:39 -0600
From: Dot McChesney <jrjet@MTCO.COM>
Subject: Repost of recipes tried
I have had several requests for the recipes I tried yesterday, so I have
decided to go ahead and repost them. Hope you enjoy them as much as we
did.
The cake is very good and chocolaty - my mother stated "you must really
have to like chocolate because it is so rich". I had made the Creme
Brulee for her, which she loved as did my husband and boys (1 and 4).
Everyone loved the Wild Rice Soup, it was very good and we even put it
over the cornbread which gave it an even better flavor.
Enjoy! Dot
Updated links March 5th!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
* Exported from MasterCook Mac *
Buttermilk Cornbread
Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:45
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tablespoon double-acting baking powder
1 teaspoon baking soda
1 egg
1 1/3 cups buttermilk
3 tablespoons butter -- melted
Stir together dry ingredients. Separately, beat together egg, milk, and butter. Pour liquid ingredients into dry; stir only to moisten. Pour immediately into buttered 8" square pan. Bake at 425 degrees for 30 minutes.
- - - - - - - - - - - - - - - - - -
Per serving: 207 Calories; 6g Fat (24% calories from fat); 5g Protein; 34g Carbohydrate; 36mg Cholesterol; 387mg Sodium
NOTES : Delicious variation to serve with barbecue: add 2 tablespoons finely chopped jalapeno pepper (seeded, of course) to batter before baking.
_____
* Exported from MasterCook Mac *
Creme Brulee
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 egg yolks
1 quart half-and-half
1/3 cup to 1/2 cup sugar
2 teaspoons tsp. pure vanilla or almond extract
Brown sugar -- if desired
Whisk the egg yolks, half-and-half, and sugar together, add the vanilla and strain (I have had it come out perfectly smooth without straining) into glass ramekins or custard cups.
Bake in a water bath at 325 degrees for 40 minutes (it will still be a little on the shaky side) or longer if you prefer a stiffer set.
If you like topping, sift brown sugar on the top and broil until caramelized.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 475 Calories; 41g Fat (79% calories from fat); 22g Protein; 2g Carbohydrate; 1701mg Cholesterol; 57mg Sodium
NOTES : .
_____
* Exported from MasterCook Mac *
Died-and-Went-to-Heaven Chocolate Cake
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup cocoa powder -- Dutch-process
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 eggs -- lightly beaten
1/4 cup Canola oil
2 teaspoons vanilla extract
1 cup coffee -- hot -- strong, black
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 1/2 tablespoons milk -- 1% lowfat
In large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add buttermilk, brown sugar, eggs, oil and vanilla. Beat with electric mixer on medium speed 2 minutes. Whisk in hot coffee. (Batter will be quite thin.) Pour batter into greased, floured 12-cup bundt pan. Bake in preheated 350F oven 35-40 minutes or until tester inserted comes out clean. Cool on rack 10 minutes. Remove from pan; cool.
To make icing: in small bowl, whisk together confectioner's sugar, vanilla and enough milk to make a thick but pourable icing. Set cake on serving plate and drizzle the icing over the top.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 3522 Calories; 60g Fat (15% calories from fat); 33g Protein; 721g Carbohydrate; 14mg Cholesterol; 4990mg Sodium
NOTES : .
_____
* Exported from MasterCook Mac *
Wild Rice Soup
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound bacon (fried -- crumbled, drained)
1 cup wild rice -- cooked
1 can cream of potato soup
1 can cream of chicken soup
3 cups milk
1 cup shredded American cheese
dab of minced onion
dab of parsley
Mix ingredients together; add bacon last. Stir and simmer for 10 mins.
- - - - - - - - - - - - - - - - - -
Per serving (excluding unknown items): 1211 Calories; 36g Fat (26% calories from fat); 53g Protein; 175g Carbohydrate; 114mg Cholesterol; 2356mg Sodium
NOTES : .
_____
------------------------------
Date: Tue, 25 Mar 1997 09:33:56 -0500
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
Subject: MORE ON MARTHA
I don't know why I feel this weird need to defend Martha Stewart after seeing
all the posts about her. I was shocked to learn that she hasn't conquered the
entire world and the Foodwinos in France and Australia had no idea who she
was. I figured she would have been translated into Urdu by now.
Anyway, Martha took on some of her critics last year, those people who claim
that she represents a life that none of us will ever have - fabulous food at
every meal, comforting and pleasing spaces to live, pets and family and
friends and children that glow with health and well-being. Martha pretty much
said that she knows that no one can have a life like that, but if you can do
one or two "Good Things" as she calls them to brighten your life, you might
take great pleasure from that. And I think that's the way we all live - during
the week we eat pasta and tuna sandwiches, but I take time on the weekends to
make much more exquisite meals because I enjoy doing it and my family and
friends appreciate it. I live in a little bungalow with a small yard in a
fairly urban setting, but I take the time to have fresh flowers when I can
afford/find them, or I spruce up a little treasure from the flea market, or
whatever. I plant the flowers that will grow in my area with a minimum of care
and attention.
Sure, I'd love for my life to resemble the inspired photography in Martha's
books and magazines. Even though I know I can't, they are just that -
inspirations.
By the way, I can't stand her persona, the way she talks and the stiff way she
moves, and she seems pretty insincere to me, so that's why I enjoy the
magazine much better than the TV show. The photography is excellent, the
design really well done (I'm in advertising, so maybe I'm looking at the whole
design aspect more closely than some people).
Well, that's my two cents about our friend Martha - caoming soon to a DAILY
network TV show.
Kelly
Cleveland, OH
------------------------------
Date: Tue, 25 Mar 1997 08:43:55 +0000
From: Deborah Kirwan <dkkirwan@CREIGHTON.EDU>
Subject: Re: Lemon Cake Pie
Sharon, thanks for the kind words about the Lemon Cake Pie that I
posted a while back. It has been a family favorite for years. In
fact, I will be making one for our Easter dinner. I agree with
Kenny, without the lemon peel it wouldn't be lemony enough. I think
you are right about adding lemon extract if you don't have a lemon
on hand. But I would try it with a fresh lemon sometime.
As to the chocolate version, I don't have one, but I do have a
suggestion. Do you remember the recipe for a chocolate pudding cake
where you make a chocolate batter, put it in a pan, sprinkle it with
a combination of sugar and cocoa, and then pour water over the whole
thing before baking? It makes a chocolate cake with a wonderful
sauce in the bottom. I'll bet this could be done inside a pie
crust. I have no idea how much you'd have to cut back the
ingredients to get the right amount to fit in a pie crust. And I'm
wondering a little about pouring water into a pie crust. But it
does its magic great without the crust, and it might be worth some
experimenting. If you don't have the recipe for the pudding cake,
let me know and I'll post it. I'm not likely to try it in a crust
because I keep trying to eliminate fat from my diet (terribly high
cholesterol readings). In fact, I often make the lemon cake pie
without a crust (Lemon Cake Pudding--it's great served with sugared
raspberries or strawberries). But for Easter dinner, I'll do it
right--in a crust.
Deb
------------------------------
Date: Tue, 25 Mar 1997 08:50:19 -0600
From: Peggy Makolondra <pmakolon@MAIL.WISCNET.NET>
Subject: Request: Lamb Cake Suggestion?
I have my grandmother's old lamb cake mold. She used to have a lamb cake
every Easter. The mold is still in good shape and I thought I'd attempt my
own lamb cake this year. Enter, the problem:
What kind of cake batter do you use? Also, how much? There are no
directions, of course, and my grandmother never wrote anything down about
making the cake. I know she did make it from scratch and it was always a
yellow-type cake, strong textured to support the shape of the lamb. Do you
use a pound cake recipe, maybe?
Also, any suggestions on how to decorate it, assuming I actually get it to work?
TIA.
Peggy M.
Peggy (Clan Elliott) and Casey T. Dog
pmakolon@mail.wiscnet.net
\
[] ^ ^ [] /
@ -----------------------/
///////
[] ///////////////////////////////[]
A Cesky - The Fuzzy Hot Dog!
------------------------------
Date: Tue, 25 Mar 1997 10:16:15 EST
From: Sue Albro <SALBRO@OCMVM.CNYRIC.ORG>
Subject: Streusel gingerbread with butter sauce
I found this recipe, though I haven't yet tried it, sounds just right for
Easter brunch.
Streusel-Topped Gingerbread with Butter Sauce
1/2 cup sugar
1/4 cup margarine or butter, softened
1 cup unbleached flour
1 tsp ginger
1 tsp cinnamon
1/2 tsp allspice
1/8 tspsalt
1/2 tsp baking soda
1/2 cup buttermilk
1/4 cup molasses
1egg, slightly beaten
Heat oven to 375 degrees. Grease bottom only of 8 inch square pan or
8 inch round cake pan. In large bowl, combine 1/2 cup sugar, and 1/4
cup margarine, blend well. Lightly spoon flour into measuring cup,
level off. Add flour, ginger, cinnamon, allspice and salt; mix
until crumbly. Reserve 1/3 cup of mixture for topping. To the
remaining mixture, add baking soda, mix well. Add buttermilk, molasses and
egg. Blend well. Pour batter into greased pan; sprinkle with reserved
mixture. Bake at 375 for 20 to 30 minutes or until toothpick inserted in
the center comes out clean.
Butter Sauce
In a small saucepan, combine all sauce ingredients. Bring to a boil over
medium heat, stirring constantly. Reduce heat, simmer 4 minutes, stirring
occasionally. Serve warm sauce over gingerbread. Refrigerate any
remaining sauce.
------------------------------
Date: Tue, 25 Mar 1997 10:31:11 -0500
From: Kristie Sitar <sitarkri@PILOT.MSU.EDU>
Subject: request and a question
Hello,
My husband loves cole slaw but he likes it made with vinegar versus mayo.
Does anyone have any recipes with slaw made this way?
Now for the question. Cappuccino has become a big thing in gas stations
here in Michigan and I was wondering if anyone knows if it can be made at
home (without a machine).. I guess what I am asking is if anyone knows of a
powder that makes the flavor?
I greatly appreciate any responses. Thanks in advance
Kristie
------------------------------
Date: Tue, 25 Mar 1997 10:28:14 EST
From: Wendi J Grezlak <wgrezlak@JUNO.COM>
Subject: REQUEST: Salad dressing
I just ate at Chili's for lunch yesterday. They have a great Crispy
Chicken Salad: lettuce, mandarin orange slices, crispy rice noodles,
chicken, waterchestnuts. Mmmm! It comes with a yummy ginger-sesame
dressing. I've had a similar salad at Jungle Jim's, and also at
Applebee's. (Although Chili's dressing has more of a "kick" to it.)
Does anyone have a recipe for an Oriental-style salad dressing? A copycat
version of Chili's or Jungle Jim's would be great, but anything similar
would be appreciated.
I'm not a big salad-eater, but I can't get enough of these Oriental-style
salads!!
Blessings,
Wendi
------------------------------
Date: Tue, 25 Mar 1997 10:24:00 -0500
From: "Rinck, Marvin L." <mrinck@NATIONAL.AAA.COM>
Subject: Re: Request: Lamb Cake Suggestion?
Peggy,
You may want to go to a cake decorating store and find the lamb cake
pan. It will have directions on how to make and decorate the cake.
You can use any dry box cake mix (Dunkin Hines, Pillsbury) to make the
cake. If it was like my mom's, it takes one box of mix. I have not
heard of anyone using any other type of batter such as pound cake. You
could experiment with it.
Marvin Rinck
mrinck@national.aaa.com
----------
From: Peggy Makolondra
To: eat-l@LISTSERV.VT.EDU
Subject: Request: Lamb Cake Suggestion?
Date: Tuesday, March 25, 1997 9:50AM
I have my grandmother's old lamb cake mold. She used to have a lamb
cake
every Easter. The mold is still in good shape and I thought I'd attempt
my
own lamb cake this year. Enter, the problem:
What kind of cake batter do you use? Also, how much? There are no
directions, of course, and my grandmother never wrote anything down
about
------------------------------
Date: Tue, 25 Mar 1997 10:40:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: REQUEST: Salad dressing
while we're at it, does anyone have a copycat recipe for Chili's
southwestern
dressing? I'm addicted!
----------
>From: wgrezlak
>To: EAT-L
>Subject: REQUEST: Salad dressing
>Date: Tuesday, March 25, 1997 10:28AM
>
>I just ate at Chili's for lunch yesterday. They have a great Crispy
>Chicken Salad: lettuce, mandarin orange slices, crispy rice noodles,
>chicken, waterchestnuts. Mmmm! It comes with a yummy ginger-sesame
>dressing. I've had a similar salad at Jungle Jim's, and also at
>Applebee's. (Although Chili's dressing has more of a "kick" to it.)
>
>Does anyone have a recipe for an Oriental-style salad dressing? A copycat
>version of Chili's or Jungle Jim's would be great, but anything similar
>would be appreciated.
>
>I'm not a big salad-eater, but I can't get enough of these Oriental-style
>salads!!
>
>Blessings,
>Wendi
>
------------------------------
Date: Tue, 25 Mar 1997 09:47:53 -0600
From: Dot & Tim McChesney <jrjet@MTCO.COM>
Subject: Re: Request: Lamb Cake Suggestion?
>What kind of cake batter do you use? Also, how much? There are no
>directions, of course, and my grandmother never wrote anything down about
>making the cake. I know she did make it from scratch and it was always a
>yellow-type cake, strong textured to support the shape of the lamb. Do you
>use a pound cake recipe, maybe?
>
>Also, any suggestions on how to decorate it, assuming I actually get it to
>work?
>
Peggy,
I would think that you could use any type of cake batter - is this
a stand up mold or one that lays flat? If it is flat I would use what ever
cake recipe is a favorite. If it is a stand up then you would need
something dense like a poundcake. As far as decorating it the first thing
that came to my mind was a fluffy white frosting sprinkled with coconut.
Anyone else have ideas? Dot
Updated links March 5th!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
------------------------------
Date: Tue, 25 Mar 1997 10:46:53 -0500
From: nancee <nancee@NEO.LRUN.COM>
Subject: White Balsamic Vinegar?
Hi All,
I came across a recipe recently that calls for white balsamic vinegar. I
can't find it in any of the local grocery stores and was wondering if it's
any different from "regular" balsamic vinegar and if I can substitute one
for the other. Any help will be appreciated. Thanks.
Nancy
------------------------------------
E-mail: nancee <nancee@neo.lrun.com>
Date: 3/25/97
Time: 10:40:41 AM
------------------------------------
------------------------------
Date: Tue, 25 Mar 1997 10:47:02 -0500
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: request and a question
>
>Now for the question. Cappuccino has become a big thing in gas stations
>here in Michigan and I was wondering if anyone knows if it can be made at
>home (without a machine).. I guess what I am asking is if anyone knows of a
>powder that makes the flavor?
ok..this might sound strange but when I was a flight attendant, we used to
make "cappuccino" by taking a teaspoonful of Nescafe, pouring in evaporated
milk and sugar..... some water...and then cover and shake vigorously ....it
was really delicious.....
Barb :)
psbarb@scifac.indstate.edu
------------------------------
Date: Tue, 25 Mar 1997 08:51:44 -0700
From: Jennifer Woodard <woodardj@HOLLY.COLOSTATE.EDU>
Subject: Re: request
Dear Kandis,
I do not have a specific recipe for you, but if her husband has a gluten
intolerance than he can probably not handle any breads made with wheat,
barley, oat or rye flour since all of these grains contain gluten. There
are a variety of other flours, including quinoa, rice, millet, etc. that
her husband could most likely tolerate. The only problem with these
flours is that the consistency of the bread will not be the same because
of the lack of gluten. Potato flour has some of the glutenious
characteristics of gluten-flours, but without the flour. Some people with
gluten allergies can also tolerate spelt flour and it makes quite a good
bread.
I hope this gives you some ideas. Sorry I don't have any recipes to share
at this moment.
Jen
On Mon, 24 Mar 1997 C622632@MIZZOU1.missouri.edu wrote:
> 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: Tue, 25 Mar 1997 10:46:33 -0500
From: Molly Rood <rogue@DPLUS.NET>
Subject: Re: toads in a hole
Yum... now that sounds even better than what I do, which is take wheat toast, cut out the center with a biscuit cutter, put butter in a frying pan... put in the bread, crack an egg in the hole, let the white set on one side, flip and let the white set on the other... then toast the "round" which I dip in the runny yoke! (yes... I know you are supposed to cook them all the way through... but it's just tooooo good!)
Speaking of Texas Toast.... I grew up in Conroe, Texas and when I was 14 we moved to Upstate New York... where they've never heard of it! A few years ago I got into a battle of wills over the existence of Texas Toast with a friend born and raised on Long Island... let me tell you how frustrating that was! (It all started at breakfast in a restaurant and I commented the best French toast is made with Texas Toast...) Someday I will find a loaf and mail it to her... hahaha!! Molly
-----Original Message-----
From: Bill Spalding [SMTP:billspa@icanect.net]
Sent: Tuesday, March 25, 1997 12:06 AM
To: Michelle
Cc: ryoung@awod.com; "eat-l@LISTSERV"@VT.EDU
Subject: Re: toads in a hole
I used to do much the same thing for the guys on the drilling rig. Only
I'd use a slice of "Texas Toast" bread buttered on one side , cut the
center out with a biscuit cutter, lay the bread on the grill, beat an egg
with a fork, pour it in the hole and lay a piece of cooked sausage in that
and grill the whole thing. Brush the top with butter, flip and grill the
other side. I'd serve the cut out holes grilled on the side.
Now, I'm hungry! :)
BillsS
WPB, FL
------------------------------
End of EAT-L Digest - 24 Mar 1997 to 25 Mar 1997 - Special issue
****************************************************************
|
