X-From_: owner-EAT-L@LISTSERV.VT.EDU Tue Mar 25 14:33:14 1997
Date: Tue, 25 Mar 1997 13:58:52 -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 - 25 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 26 messages totalling 1413 lines in this issue.
Topics in this special issue:
1. Request: Lamb Cake Suggestion? (3)
2. request and a question (3)
3. REQUEST: Chili's Recipes
4. MARTHA STEWART RANT
5. Request: Need Safe Insecticides
6. Need advise on Pampered Chef (3)
7. Salad and Pie to go with Ham (2)
8. Request: Lamb Cake Suggestion?
9. New To List & Recipe
10. defending Upstate NY! :-)
11. request
12. Request for Different Fillings for Cream Puffs
13. toads in a hole
14. Cheddar Dill Biscuits
15. Chocolate Cream Puffs
16. Dinner/Dessert Crepes
17. Cream Cheese Danish
18. Russian Pork Chops
19. One Eye
----------------------------------------------------------------------
Date: Wed, 26 Mar 1997 02:29:17 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: Re: Request: Lamb Cake Suggestion?
Peggy,
Aren't you lucky to get such a mould.
I don't have the book here, but there are instructions in my Joy of Cooking.
The idea is that you should use batters which bake well in different moulds.
Pound Cakes and Sponge Cakes are sort of finicky for you to change the shape of the pan.
Therefore, you should stick to butter cakes. A white wedding cake should be pretty good.
Or a Gold Cake.
Measure the capacity of the mould by filling it with water, you would need
1/2 to 2/3 of that volume in batter to fill the pan. Use 1/2 if it is a high rising
cake(like when you whip egg whites), or 2/3 if it is not a high-rising cake.
Standard cake recipes will give you 4 to 6 cups of batter.
Whenever I use a new mold I just make more batter than I will need.
Whatever is left becomes cup cakes.
If you need the Joy of Cooking Recipes. let me know and I get it for you tomorrow.
Good Luck,
Jazzbel
Peggy Makolondra wrote:
>
> 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 11:02:57 -0400
From: "June A. Halapir" <jhalapi@CMS.CC.WAYNE.EDU>
Subject: Re: request and a question
Kristie Sitar wrote:
>
> 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
Kristie,
I have always just used wine vinegar and olive oil to taste.
Obviously, you will need salt and freshly ground pepper. Sometimes I
also add some garlic powder or Seasoned Salt, just depends on the mood.
I also make sure I slice the cabbage very thin and by hand. Seems to
change the flavor of the slaw. This could all be my imagination but who
knows, works for me!
------------------------------
Date: Tue, 25 Mar 1997 11:05:28 EST
From: Concetta Ragan <cragan@RMA.DCAA.MIL>
Subject: Re: 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?
Kristie:
No Mayonnaise Cole Slaw
Combine and shake well:
3 Tablespoons sugar
1/4 cup Vinegar
1 teaspoon salt
3 tablespoons oil
Chop:
1 Green pepper
2-3 Scallions with tops
Add all of the above to 3 cups chopped cabbage
------------------------------
Date: Tue, 25 Mar 1997 11:07:42 -0500
From: "Erica D. Rodgers" <the1edr@ATLAS.VCU.EDU>
Subject: Re: Request: Lamb Cake Suggestion?
All this talk about the lamb moulds.. I just remembered that Wilton still
makes these moulds. They have a bunny and a lamb. (I have the bunny,
somewhere..)
I saw one of the lamb cakes decoreated with like a whipped cream frosting
and decorated with pretty, sugared edible flowers. I don't remember what
kind except that they were purple.. It was very pretty.
Erica
------------------------------
Date: Tue, 25 Mar 1997 11:12:14 -0500
From: Martha Sheppard <marthahs@WORLDNET.ATT.NET>
Subject: Re: request and a question
Kristie Sitar wrote:
> My husband loves cole slaw but he likes it made with vinegar versus mayo. Does anyone have any recipes with slaw made this way?
Kristie, this is the one I use most often - usually substituting
vegetable oil for the peanut oil, and I also add some chopped green and
red bell pepper. Enjoy, Martha
* Exported from MasterCook *
Cole Slaw
Recipe By : Dupree
Serving Size : 10 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cabbage (4-5 lb) -- shredded
2 Large Vidalia or salad onions -- chopped
1 1/2 Cups Peanut oil
1 Cup Apple-cider vinegar
1 Tablespoon Dijon mustard
Sugar -- to taste
TOSS THE CABBAGE AND ONIONS together in a large bowl.
Place the oil, vinegar, mustard and sugar in a saucepan and bring to the
boil. While still hot, pour the dressing over the cabbage and mix.
Chill, stirring from time to time. NATHALIE DUPREE
- - - - - - - - - - - - - - - - - -
--
Martha Sheppard Orlando, FL
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mailto:marthahs@worldnet.att.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Tue, 25 Mar 1997 09:12:55 -0800
From: robin carr <robin@HEMI.COM>
Subject: Re: REQUEST: Chili's Recipes
Hi Everyone!
I guess since we are talking about Chili's, they also have a great
Chicken Fried Steak and the best mashed potatoes that I have ever
eaten!!! So.....I would love to have these recipes also!!!
Thanks!
Robin
robin@hemi.com
> while we're at it, does anyone have a copycat recipe for Chili's
> southwestern dressing? I'm addicted!
> >I just ate at Chili's for lunch yesterday. They have a great Crispy
> >Chicken Salad:
> >Does anyone have a recipe for an Oriental-style salad dressing?
------------------------------
Date: Tue, 25 Mar 1997 11:54:05 -0500
From: "McNamara, Kelly" <kmcnamara@LIGGETT.COM>
Subject: MARTHA STEWART RANT
Sorry about that Martha Stewart rant earlier - I meant to send it to another
list where we were discussing her.
By the way, I've always known Toad In The Hole to be the slice-of-bread-with
-a-hole-in-the-middle-for-a-fried-egg thing.
Kelly
Cleveland, OH
------------------------------
Date: Tue, 25 Mar 1997 11:56:54 -0500
From: Yvonne Womack <Penchard@AOL.COM>
Subject: Re: Request: Need Safe Insecticides
Judy
As far as keeping ants out of your kitchen, I have been told that ants will
not cross cayenne pepper. Just lay down a line of it wherever the little
beasties are coming in.
As for your herbs, I use a mixture of water, 2 Tbs of baking soda, and a few
drops of dish soap (like Palmolive). I put this in a spray bottle and spray
my herbs. Seems to help.
Hope this helps,
Yvonne in Miford, Mi
------------------------------
Date: Tue, 25 Mar 1997 11:57:06 -0500
From: Yvonne Womack <Penchard@AOL.COM>
Subject: Need advise on Pampered Chef
Hi All
I will be going to my first Pampered Chef party soon and could use some
advise on products to look for and any to stay away from.
I'd appreciate your imput!
Yvonne in Milford, Mi
------------------------------
Date: Tue, 25 Mar 1997 11:48:53 EST
From: Victor Fiorillo <c62op27@IBX.COM>
Subject: Salad and Pie to go with Ham
Thanks for the ham recipes. Anyone have a good salad idea to go with ham?
Any good recipes for a pineapple pie, or another pie that would go well?
What about wine suggestions for ham?
------------------------------
Date: Tue, 25 Mar 1997 12:07:14 -0500
From: Maggie Workman <workman@CORIOLIS.ATMS.PURDUE.EDU>
Subject: Re: Need advise on Pampered Chef
Yvonne,
I have never been to a Pampered Chef party, but I have ordered from
their catalog. I bought the lemon zester - it takes the rind off of
the lemon without getting the bitter white pith. I love it.
I also have one of their pizza stones that my mom bought for me.
Despite what has been on the list recently, I love my stone.
I keep it in the oven always. I have had no problems with it.
It makes the bottom of my pizza really nice and crisp.
Maggie Workman
Purdue University
Dept. of Chemistry
------------- Begin Forwarded Message -------------
>From owner-eat-l@LISTSERV.VT.EDU Tue Mar 25 11:59:14 1997
From: Penchard@aol.com
Date: Tue, 25 Mar 1997 11:57:06 -0500 (EST)
Message-Id: <970325115704_1916492710@emout14.mail.aol.com>
To: EAT-L@listserv.vt.edu
Subject: Need advise on Pampered Chef
Sender: owner-eat-l@listserv.vt.edu
Content-Length: 190
Status: RO
Hi All
I will be going to my first Pampered Chef party soon and could use some
advise on products to look for and any to stay away from.
I'd appreciate your imput!
Yvonne in Milford, Mi
------------- End Forwarded Message -------------
------------------------------
Date: Tue, 25 Mar 1997 12:14:03 -0500
From: Cheryl Zinsmeyer <MaeWestern@AOL.COM>
Subject: Re: Request: Lamb Cake Suggestion?
Gee, this brings back memories!!! I'm sure my mother has my grandmother's
lamb cake mold around somewhere, too, and now I can't wait to find it and use
it! I remember my "maw-maw" would make the most delicious white coconut cake,
and frost it with fluffy white frosting and sprinkle coconut all over it.
She'd put a black jellybean (which none of us kids would EVER eat!) in for
the eye and somehow arrange a pink grosgraine ribbon tied in a bow on its
neck. I think she also dyed coconut green and sprinkled it around the bottom
for the lamb to "sit" on.
Thanks for bringing back one of those wonderful memories!
------------------------------
Date: Tue, 25 Mar 1997 12:26:02 -0500
From: Toni Office <Captiva4me@AOL.COM>
Subject: New To List & Recipe
Hi Everyone!
I'm new to the list. Wanted to say hi, glad to be here. I have lots of
great recipes to share. Here is one below:
Toni
* Exported from MasterCook *
Banana, Chocolate & Rum Pastry Puffs
Recipe By :
Serving Size : 24 Preparation Time :0:25
Categories : Appetizers Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Filling
1 1/2 teaspoons butter
1 1/2 tablespoons sugar
1 1/2 teaspoons dark rum
(or 1/2 teas rum flavored extract)
1 1/2 teaspoons water
1/8 teaspoon ground cinnamon
1 medium banana -- sliced
1 tablespoon semisweet chocolate chips
1 sheet frozen puff pastry shell -- thawed
1 egg -- beaten
Heat oven to 400. Have a cookie sheet ready.
Filling: Melt butter in a medium skillet over medium heat. Add sugar, rum,
water and cinnamon and stir until sugar dissolves and mixture is syrupy,
about 2 minutes. Stir in banana slices and cook, stirring occasionally,
until bananas are coated with syrup and start to lose their shape. Scrape
into a small bowl, mash slightly with a fork and cool about 5 minutes. Stir
in chocolate chips.
Unfold pastry on a lightly floured surface. With a rolling pin, roll into a
12" square. With a pizza wheel or a knife, cut crosswise into six 2" wide
strips, then lengthwise into eight 1 1/2" strips. You'll have 48 2" x 1 1/2"
rectangles.
Spread a teaspoon of filling down the center of half the rectangles, leaving
a 1/4" border all around. Moisten border with water. Make a row of three
1/2" crosswise slits down the middle of the remaining rectangles. Place on
the ones with the filling, lining up the edges with the bottom rectangles.
Press tines of a fork around edges to seal in filling. Brush top of
pastries lightly with egg. Using a spatula, transfer to an ungreased cookie
sheet.
Bake 15 minutes or until pastry is puffed and golden brown. Serve warm or at
room temperature.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Tue, 25 Mar 1997 12:28:20 -0500
From: nancee <nancee@NEO.LRUN.COM>
Subject: Re: Salad and Pie to go with Ham
Here are a couple of salad ideas to go with your ham. I don't have a
pineapple pie recipe, but if you get your hands on one, will you share it
please?
* Exported from MasterCook *
Blueberry Salad
Recipe By : Hellen Mitten
Serving Size : 1 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small packages blackberry jello
2 cups boiling water
1 pound can blueberries (in heavy syrup) -- well drained
1 pound can crushed pineapple -- well drained
****TOPPING****
8 ounces cream cheese -- softened
1 cup sour cream
1/4 cup sugar
1/2 teaspoon vanilla
Dissolve jello in boiling water. Add reserved juices (about 1 1/2 cups) and
drained fruit. Pour into 9x13-inch pan and chill until firm.
Topping: Beat together cream cheese and sugar. Add sour cream and vanilla;
mix well. Spread over gelatin mixture. Chill.
- - - - - - - - - - - - - - - - - -
NOTES : Best if made 24 hours in advance.
* Exported from MasterCook *
Black Cherry Jello Salad
Recipe By : Joyce
Serving Size : 1 Preparation Time :0:00
Categories : Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package black cherry jello (3 oz)
2 tablespoons sugar
dash salt
1 cup boiling water
1 can pitted dark sweet cherries (1 lb)
1 tablespoon lemon juice
1/2 cup whipped cream
1 cup miniature marshmallows
Dissolve jello, sugar and salt in boiling water. Drain cherries, measuring
syrup; add water to make 3/4 cup. Add syrup and and lemon juice to jello.
Chill until very thick. Fold half the cherries into 1 cup jello. Pour into
large mold. Chill until set but not firm. Meanwhile, whip remaining jello
until fluffy. Fold in whipped cream, remaining cherries and marshmallows.
Spoon into mold. Chill until firm. Serve with Marshmallow-Mayonnaise
topping: Blend 1/3 cup marshmallow cream into 2/3 cup mayonnaise, stirring
until smooth.
- - - - - - - - - - - - - - - - - -
------------------------------------
E-mail: nancee <nancee@neo.lrun.com>
Date: 3/25/97
Time: 12:25:14 PM
------------------------------------
------------------------------
Date: Tue, 25 Mar 1997 12:26:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: Re: defending Upstate NY! :-)
> 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
In Ithaca there was (don't know if it's still there) a barbecue restaurant
that served incredible steaks and other cool foods, and served
Texas Toast with everything. It appeared on your table when you
arrived and also on your plate when you got your entrees.
I loved Texas Toast, it was so yummy! So, some of us Upstate
are not so ignorant! :-)
Tania
P.S. to be fair, I hadn't heard of it before I was 21, but I think it's
something
the rest of the world should know about.
------------------------------
Date: Tue, 25 Mar 1997 11:48:05 -500
From: Robert and Carole Walberg <walbergr@MB.SYMPATICO.CA>
Subject: Re: request
On 24 Mar 97 at 16:16, C622632@MIZZOU1.missouri.edu wrote:
> 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?
Kandis,
I found 4 gluten free bread recipes for you and 1 info on baking
gluten free breads in a breadmaker which should give ideas for baking
by hand, too.
You will notice that 3 of the recipes use some milk powder in them.
I would suggest that your friends ask their physician to be referred
to a registered dietitian near them so that they can receive proper
counselling. It is the dietitian's responsibility to find suitable
recipes and information about the specific diet that her client
requires. Often when essentials such as milk, breads, and flours are
taken out of a diet, weight loss and general malaise occurs.
As well, the American Celiac Society is an invaluable source for
additional recipes and information.
* Exported from MasterCook *
Rice Flour Bread
Recipe By : Manitoba/Saskatchewan Diet Manual
Serving Size : 1 Preparation Time :0:00
Categories : Breads Gluten Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Rice Flour -- Unsifted
1/2 Teaspoon Salt
3 Teaspoons Baking Powder
4 Tablespoons Sugar
2 Egg Yolk
4 Tablespoons Shortening
1/2 Cup Coffee Rich -- Diluted
2 Egg Whites -- Well-Beaten
Combine and sift flour; baking powder; salt. Cream softened
shortening.
Then cream with sugar until well blended. Stir in unbeaten egg
yolks.
Add flour alternatively with the coffee rich, fold in the well beaten
egg whites. Spread into a well-greased loaf pan 8x4x3.
Bake in a preheated oven at 325F for about 45 minutes, until a
toothpick comes out clean. If browner loaf is desired, raise
temperature to 450F for the last 5 minutes of baking. Remove from
oven, let stand about 5 minutes. Turn out on a rack to cool.
Carole Walberg
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
*Gluten Free Bread Hints for Breadmakers
Recipe By : Black & Decker-typed Carol Floyd
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Gluten Free
Breads Information
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
text only
1-Use Gluten Free recipes developed for the use with Breakmakers.
Substituting gluten free flours for the wheat flour called for in a
regular bread will not work.
2-Gluten Free Bread doesnot have the texture, springiness or height
of bread made with all-purpose flour and other gluten flours. Loaves
will be denser and shorter; expect an average height of approximately
5". Expect the tops of the loaves to be flat; they may even be
slightly concave. Because there is no gluten, there is no strength or
elasticity to hold up a rounded top.
3-Have all wet and dry ingredients at room temperature, except water.
Using warm tap water produces the best results
4-Use fresh ingredients, flour becomes stale in about 6 months from
the time the package is opened.
5-Always keep baking pan, measuring utensils, baking chamber and any
other utensils used for making gluten free bread clean and free from
any possible contamination from flours or products containing gluten.
6-Use correct measuring utensils for wet and dry ingredients. The
same ones should be used every time gluten free bread is made.
7-It is very important to measure the ingredients carefulyy. Use
level measures, not heaping.
8-Whisk the liquid ingredients together before pouring them into the
pan.
9-Before measuring, make sure all the gluten free flours are first
stirred with a fork or whisk to aerate and lighten them. The flours
tend to settle and pack down while being stored and become more
dense.
10-Combine the dry ingredients and throughly mix them before
putting them over the liquid ingredients. Mix the yeast with the dry
ingredients or put it in on top of the dry ingredients.
11-Vinegar is included in the recipes to help enhance the action of
the yeast in the dough. As well, it adds to the flavour and acts as a
preservative.
12-Slice bread only after it has completely cooled and come to room
temperature. For best results wrap in plastic wrap for 8-10 before
slicing. About 3-5 minutes into the mixing cycle, scrape down the dry
ingredients from the sides of the pan, otherwise a ring will form
around the baked bread.
13-Do not open the lid during the baking cycle (approximately the
last hour) as this may cause the bread to underbake.
14-Gluten free bread should be removed as soon as the baking cycle is
complete to prevent it from becoming soggy. Do not use the keep warm
cycle.
15-For Gluten free breads use Quick-rise or Bread machine yeast.
16-In all Gluten free recipes use Rapid Bake Cycle.
17-Do not use the delayed timer function. Gluten free flour cannot
sit in liquid for a long period of time.
18-If it is necessary for you to substitute, the following flours are
interchangeable:
Chick pea and whole bean flour are
interchangeable
Tapioca and corn flour are interchangeable
White rice flour and brown rice flour are
interchangeable.
19-When potato starch flour is called for , it cannot be substitured
with potato flour
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Gluten-Free Mock Rye Bread (For Bread Machine)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Gluten Free
Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Brown rice flour
1/2 c Rice bran
1/2 c Tapioca flour
1/2 c Potato starch flour
1 tb Xanthan (or guar) gum
1 tb Caraway seeds
1/2 ts Salt
1/2 c Dry milk (non-instant)
1 tb Cocoa powder
1 t Grated orange peel
2 ts Yeast
2 Eggs
3 tb Oil
1 tb Fruit sweet
2 tb Molasses
1 1/2 c Water
2 tb Water
1 t Vinegar
Follow directions for your particular bread machine. Use single
rise setting.
I wrap the bread in a towel for about 4 hours after it is done
baking and then slice it thinly with an electric knife. It freezes
well. I take individual slices of bread out the the freezer and
then microwave about 30 seconds per slice.
This bread is wonderful! Many of my non-celiac guests request this
over homemade whole wheat bread.
Posted by "VanLoozenoord, Joan K"
<Joan.K.VanLoozenoord@den.mmc.com>
to Usenet newsgroup rec.food.recipes
Posted by Rfm #117 Paronomasia - @5423 ON WWIVnet
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Rice Flour Yeast Bread
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Gluten Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Rice flour
10 tb Potato starch flour
(5/8 cup
2 pk Dry yeast -- (2 tb)
2 tb Sugar
1 t Salt
2 tb Baking powder
1 c Dry milk
1/4 c Instant mashed potatoes
2 c Very hot tap water
1/4 c Soft butter or margarine
4 Eggs -- beaten
1. Sift together flours. Measure 2 cups into large mixer bowl.
Add dry yeast, sugar, salt, baking powder, and dry milk. Mix
thoroughly.
2. Combine instant mashed potatoes and hot tap water; whip lightly
with a fork.
3. Add potato mixture and soft butter to dry ingredients in mixer
bowl. Beat 3 minutes on medium speed.
4. Add remaining flour and eggs; beat 3 minutes on medium speed.
Mixture will be like thick cake batter.
5. Leave batter in bowl; cover and let rise in warm place for 1
hour. Batter will rise about 2" depending on size of bowl.
6. Beat just enough to remove large gas bubbles.
7. Preheat oven to 325 F.
8. Grease two 9 x 5 loaf pans. Pour batter into pans; cover and
let rise 30 minutes.
9. Bake 30 to 35 minutes until lightly browned. Especially good
toasted.
Source: Gluten Intolerance, A Resource Including Recipes The Food
Sensitivity Series, The American Dietetic Assoc. 1985 ISBN
0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago,
Illinois 60606-6995 (312) 899-0040
Recipes are wheat-free but not all gluten-free. No nutrition info.
Other books in the series are Lactose Intolerance and Food
Sensitivity. Appendix 1 - packaged food allowed on a modified gluten
diet Appendix 2 - Food company addresses for product information
Appendix 3 - Addresses for Am. Celiac Society, Gulten Intolerance
Group and Midwestern Celiac-Sprue Assoc. Appendix 4 - Addresses for
distributors of gluten-free products. Appendix 5 ~ Additional
literature on food sensitivity and allergy. Appendix 6 -
Suggested cookbooks (11) for the food sensitive individual.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Truly Yeast Bread (Gluten Free)
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Gluten Free
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
2 c White rice flour
2/3 c Potato starch flour
1/3 c Tapioca flour
1/4 c Sugar
3 1/2 ts Xanthan gum
2/3 c Dry milk powder
1 1/2 ts Salt
2 ts Sugar
1/2 c Lukewarm water
1 1/2 tb Yeast
1/4 c Shortening
1 1/4 c Water
1 ts Vinegar
3 Eggs
It is not easy to turn out a yeast bread recipe without wheat that
smells, slices and tastes like wheat bread. This recipe is adapted
from the nutrition dept. of the Univ. of Washington School of
Medicine.
Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of
heavy duty mixer. Use your strongest beaters.
Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water
and mix in the yeast. Set aside while you combine the shortening
and 1 1/4 cups water in saucepan and heat until shortening melts.
Turn mixer on low. Blend dry ingredients and slowly add shortening
and water mixture and the vinegar. Blend, then add the eggs. This
mixture should feel slightly warm.
Pour the yeast mixture into the ingredients in the bowl and beat at
highest speed for 2 minutes.
Place mixing bowl in a warm place, cover with plastic wrap and a
towel, and let the dough rise approximately 1 to 1 1/2 hours or
until doubled. Return to mixer and beat on high for 3 minutes.
Spoon the dough into 3 small (2 1/2" x 5") greased loaf pans or 1
large one. Use muffin tins and bake any remaining as small rolls. Or
make all rolls (approximately 18).
Let rise until the dough is slightly above the top of pan. Bake in
preheated 400 degree oven for 10 minutes. Place foil over bread
and bake large loaves 50 minutes longer, small loaves slightly less
time, and rolls about 25 minutes.
NOTES: The dough texture will seem more like cookie dough than
bread dough, so don't be alarmed. Bread is better when baked in
small loaf pans and delicious in rolls. I have successfully doubled
the recipe to turn out 2 large loaves plus 18 rolls in the muffin
tins or 3 small 2 1/2" x 5" loaves plus 24 rolls. This bread
freezes well. For convenience, slice before freezing. This bread may
be made with either brown or white rice flour in the GF flour mix.
GF flour mix: 2 parts white rice flour 2/3 part potato starch
flour 1/3 part tapioca flour
NOTE: The book says xanthan gum is necessary for all yeast recipes
to help make the breads springy and chewy. It helps to replace the
gluten the rice and potato flours lack.
Posted by Patty Smith.
From MMRECS01.ZIP, GEnie Food & Wine RT
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005,
Internet
sylvia.steiger@lunatic.com
- - - - - - - - - - - - - - - - - -
Carole Walberg
carole@mts.net
Visit my home page at: http://www.brandonu.ca/~walberrd/family.htm
for Copycat, Crockpot, Cookies, Soups, and Italian recipes in Mastercook format.
------------------------------
Date: Tue, 25 Mar 1997 12:56:20 -0500
From: Lee Pollard <FRELEVA@AOL.COM>
Subject: Request for Different Fillings for Cream Puffs
Does anyone have a recipe for different types of fillings for cream puffs --
maybe
using cream cheese or ricotta or Cool Whip -- or actually anything other than
the
usual one?
I'm going to cheat and use Stella Dora puffs, so that part will be easy.
Thanks - Lee
------------------------------
Date: Tue, 25 Mar 1997 13:03:13 EST
From: Gary M German <garygerman@JUNO.COM>
Subject: Re: toads in a hole
I thought I'd chime in. We always called this 'Eggs in a Frame'
Gary M German
garygerman@juno.com
Cooking & Stamp Collecting
>>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
------------------------------
Date: Tue, 25 Mar 1997 13:18:51 -0500
From: Toni Office <Captiva4me@AOL.COM>
Subject: Cheddar Dill Biscuits
Hi Again:
This is another great one!
Toni
* Exported from MasterCook *
Cheddar Cheese Biscuits with Dill & Chives
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
4 1/2 teaspoons baking powder
1 tablespoon sugar
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/4 cup chilled, unsalted butter -- cut into pieces
1/4 cup chilled vegetable shortening -- cut into pieces
1 cup + 2 T. milk
1/4 cup fresh chives or green onions -- chopped
3 tablespoons packed fresh dill -- chopped
(or 1 tablespoon dried dillweed)
2 1/2 cups lightly packed Cheddar cheese -- grated
(about 8 ozs.)
Postition rack in center of the oven and preheat to 450. Mix flour, baking
powder, sugar, mustard and salt in a large bowl to blend. Add butter and
shortening; rub with fingertips until mixture resembles coarse meal. Whisk
milk, chives and dill in a medium bowl. Pour into dry ingredients; stir
until moist dough forms. Mix in 2 cups of cheese.
Turn dough out onto floured surface; knead lightly to distribute cheese
evenly. Roll out dough to a generous 1/2" thickness. Using a floured 2 1/2"
cookie cutter, cut out biscuits. Gather scraps; roll out again; cut.
Transfer biscuits to a heavy large ungreased baking sheet. Top with 1/2 cup
cheese. Bake until biscuits are golden, about 15 minutes. Transfer to a
platter. Serve warm or at room temperature.
Can be made 6 hours ahead. Let stand at room temperature. If desired, wrap
biscuits in foil and rewarm in a 350 oven for 5 minutes.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Tue, 25 Mar 1997 13:20:08 -0500
From: Toni Office <Captiva4me@AOL.COM>
Subject: Chocolate Cream Puffs
Hi Again!
This is another favorite.
Toni
* Exported from MasterCook *
Chocolate Cream Puffs
Recipe By :
Serving Size : 12 Preparation Time :0:20
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
1/2 cup unsalted butter
2 tablespoons sugar
1/4 teaspoon salt
1 cup flour
1 tablespoon unsweetened cocoa powder
5 eggs
1 quart ice cream of your choice
sauce of your choice
Combine water, butter, sugar and salt in a medium size saucepan. Place over
medium low heat to melt butter. Add flour and cocoa powder all at once; stir
vigorously with wooden spoon until mixture pulls away from side of pan, 1
minutes. Remove from heat.
Heat oven to 400. Lightly coat baking sheet with cooking spray.
Off heat, add eggs, one at a time, to batter in saucepan, beating well with
wooden spoon after each addition. With a 1/4 cup drop mixture onto baking
sheet, spacing 2" apart.
Bake for 40 minutes until puffed and firm. Cool slightly. Cut off top third
of each puff; scoop out soft center from bases. Cool bases and top on wire
rack.
Fill puffs with ice cream; cover with tops. Freeze on baking sheets until
firm. Transfer to an airtight container. Freeze for up to 1 week.
Place puffs on plates. Let stand 15 minutes. Top with sauce of your choice.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Tue, 25 Mar 1997 13:21:20 -0500
From: Toni Office <Captiva4me@AOL.COM>
Subject: Dinner/Dessert Crepes
Hope you like this one!
Toni
* Exported from MasterCook *
Dinner/Dessert Crepes
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Main Course - Other
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups milk
1 cup flour
1 egg
1 teaspoon vegetable oil
1/4 teaspoon baking powder
DINNER CREPE SEASONING IDEAS
1/2 teaspoon dried thyme -- crushed
1/2 teaspoon curry powder
1/2 teaspoon dried sage -- crushed
1/2 teaspoon five spice powder
1/2 teaspoon ground red pepper
DESSERT CREPE SEASONING IDEAS
1 tablespoon unsweetened cocoa powder
1 tablespoon instant espresso powder
2 tablespoons ripe banana -- mashed
2 tablespoons fresh blueberries
1/2 teaspoon ground cinnamon
Combine all ingredients in a blender. If making dinner crepe, add salt. If
making dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar. Add
flavorings if desired. Cover and blend until smooth.
Heat a very lightly greased 6" or 8" skillet with flared sides over medium
high heat. Remove from heat. Pour about 2 tablespoons of batter into the
center of the skillet. Lift and tilt the skillet to spread batter. Return
to heat. Cook about 1 minute or until light brown. Turn with a spatula and
cook the other side for 30 seconds. Invert over paper towel; remove crepe.
Repeat with remaining batter, greasing skillet occasionally and stirring
batter if needed.
Make filling (see below). Plan on 3 or 4 tablespoons of filling per crepe.
Heat filling before filling crepe. Top with sauce. Serve immediately. If
necessary, warm crepe in microwave oven on high for 3 to 5 minutes.
To store crepes: stack the finished crepes between layers of waxed paper.
Wrap stack well in plastic wrap an seal in an airtight plastic container or
resealable bag. Crepes will keep for 2 or 3 days in the refrigerator, or up
to a month in the freezer. To reheat, remove from freezer and thaw at room
temperature. May be reheated individually in a skillet or several at a time
in the microwave. Set microwave oven on high power and cook for 30 to 60
seconds. Turn crepes and cook for another 30 seconds or until heated
through.
Makes 12 crepes. Divide to make 6 dinner and 6 dessert crepes.
DINNER FILLING IDEAS:
1. Cut-up cooked chicken and steamed broccoli moistened with an alfredo or
cheese sauce. Extra sauce can be poured on top of assembled crepe.
2. Minced & cooked pork with finely chopped butternut squash topped with
cranberry sauce.
3. Cooked shredded beef, bean sprouts and a little hoisin sauce.
4. Ratatouille and Parmesan cheese.
DESSERT CREPE IDEAS
1. Vanilla ice-cream. Topped with chocolate sauce & bananas or
strawberries.
2. Sliced bananas, chopped toasted walnuts. Topped with maple syrup.
3. Mixed fresh berries. Top with whipped cream.
4. Bananas cooked with butter and a little brown sugar.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Tue, 25 Mar 1997 13:22:40 -0500
From: Toni Office <Captiva4me@AOL.COM>
Subject: Cream Cheese Danish
This is another recipe I'm using for the bake sale.
Toni
* Exported from MasterCook *
Cream Cheese & Pecan Danish
Recipe By :
Serving Size : 10 Preparation Time :0:20
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sheet frozen puff pastry sheet -- thawed
2 3 oz. pkgs. cream cheese -- softened
1/4 cup powdered sugar
1 egg
1 teaspoon vanilla
3/4 cup pecans -- chopped
Creamy Glaze
1 3 oz. pkg. cream cheese
3/4 cup powdered sugar
1 tablespoon milk
Preheat oven to 375. Unfold pastry sheet; roll to 15 x 10 rectangle. Place
in a 15" jelly roll pan.
Beat the 6 ozs. cream cheese, 1/4 cup sugar, egg and vanilla in a small
mixing bowl at medium speed with electric mixer until well blended. Stir in
1/2 cup pecans.
Spread mixture over pastry within 3" from each side. Make 2" cuts in pastry
every 1" along the 2 long sides of the dough. Crisscross strips over
filling.
Bake for 25 to 30 minutes or until golden brown. Cool.
For glaze: Combine all ingredients; beat until smooth. Drizzle over Danish.
Sprinkle with remaining 1/4 cup pecans.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Tue, 25 Mar 1997 13:23:42 -0500
From: Toni Office <Captiva4me@AOL.COM>
Subject: Russian Pork Chops
Hi!
This is a great pork recipe
Toni
* Exported from MasterCook *
Russian Pork Chops
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Main Course - Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boneless pork chops (about 1 lb.)
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons vegetable oil
2 green onions -- thinly sliced
1 cup chicken broth
9 ounces cooked fresh or frozen green beans -- cut into pieces
2 tablespoons prepared horseradish
1 tablespoon sour cream
1 teaspoon lemon juice
Pound chops to 1/4" thickness. Combine 1 tablespoon flour, salt and half the
black pepper on waxed paper. Coat chops with flour mixture.
Heat oil in a large nonstick skillet over medium-high heat. Brown chops,
about 6 minutes. Remove. Add green onion; saute for 30 seconds. Add 3/4
cup broth. Add chops and green beans to skillet; simmer, covered, for 4
minutes until cooked through.
Combine the remaining broth, horseradish, sour cream and remaining flour.
Remove pork chops and keep warm. Stir horseradish mixture into skillet;
cook, stirring, until thickened and bubbly, for about 2 minutes. Stir in
lemon juice and the remaining pepper. Serve.
- - - - - - - - - - - - - - - - - -
NOTES : Serve with pickled beets and thick slices of pumpernickel bread.
------------------------------
Date: Tue, 25 Mar 1997 12:51:45 +0000
From: Patricia Williams <PIE@TWC.EDU>
Subject: One Eye
What Bill's daughter was calling a Toad in the Hole, I've always
called a One Eye. I've also heard it called a Spit in the Eye. The
recipes that have been posted with sausage ARE, I believe, the "real"
Toads in the Hole.
For a One Eye, melt some butter in a skillet (same amount you'de use
to fry an egg). Take a piece of plain sandwich bread. Tear out a hole
in the middle (college students probably wouldn't use a biscuit
cutter. I know I used my fingers!). Drop the bread into the hot
skillet and break an egg into the hole. Cook until done on one
side, flip, cook the other and that's it.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Pie
AKA: Patricia Williams
The Washington Center for Internships & Academic Seminars
Washington, DC
pie@twc.edu
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
------------------------------
Date: Tue, 25 Mar 1997 12:39:36 -0600
From: Sharon <jouet@MINDSPRING.COM>
Subject: Re: Request: Lamb Cake Suggestion?
At 08:50 AM 3/25/97 -0600, Peggy Makolondra wrote:
>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?
>
Peggy,
Below is the recipe my grandmother always used - including the icing for
it. She then always "decorated" the icing with shredded coconut - giving
the lamb a fuzzy coat. Jelly beans for eyes...........etc.
* Exported from MasterCook II *
WHITE CAKE
Recipe By : Nannie
Serving size :12 Preparation Time:1:00
Categories : Desserts - Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour -- sifted
1 cup milk
2 cups sugar -- (scant)
2 teaspoons baking powder
1 cup shortening -- (Crisco)
7 whole egg whites -- beaten stiff
1 teaspoon vanilla
Cream Crisco and sugar -- add dry ingredients alternately with milk.
-- lastly fold in beaten egg whites.
Bake in layer pans at 350 for about 30 minutes.
Ice with White Cake Icing.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
WHITE CAKE ICING
Recipe By : Nannie
Serving Size : 12 Preparation Time :0:45
Categories : Desserts - Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups sugar
1/8 teaspoon cream of tartar -- (scant)
3/4 cup water
6 whole egg whites -- beaten stiff
Put all ingredients in a pan with a candy thermometer (cover with foil
until it is boiling good).
Have 6 egg whites beaten stiff when syrup is at 246 on the thermometer.
Pour syrup slowing into egg whites (while still beating) 1/3 at a time.
Note: if decorating with a pastry bag, add 6 Tbs. powdered sugar.
- - - - - - - - - - - - - - - - - -
Best,
Sharon
Some of us..................
The Dreamers..............
Were born to dance...........
Upon the
wind......................
Jouet
------------------------------
Date: Tue, 25 Mar 1997 13:52:40 -0500
From: Maggie Workman <workman@CORIOLIS.ATMS.PURDUE.EDU>
Subject: Re: Need advise on Pampered Chef
Cindy,
A friend of mine had a party, but I could not attend. So,
she let me look at her catalog that went with the party.
I don't think there is a general catalog that you can order
from. It still has to be associated with someone's party.
Maggie Workman
Purdue University
Dept. of Chemistry
------------- Begin Forwarded Message -------------
>From cdryan@juno.com Tue Mar 25 13:36:30 1997
To: workman@coriolis.atms.purdue.edu
Date: Tue, 25 Mar 1997 13:37:09 EST
Subject: Re: Need advise on Pampered Chef
Message-Id: <19970325.134115.6590.0.cdryan@juno.com>
References: <9703251707.AA14542@coriolis.atms.purdue.edu>
X-Mailer: Juno 1.15
X-Juno-Line-Breaks: 0-5,7-48
From: cdryan@juno.com
Content-Length: 1330
Status: RO
Hi Maggie!
How do you get a Pampered Chef catalog?
Cindy
cdryan@juno.com
On Tue, 25 Mar 1997 12:07:14 -0500 workman@coriolis.atms.purdue.edu
(Maggie Workman) writes:
>Yvonne,
>
>I have never been to a Pampered Chef party, but I have ordered from
>their catalog. I bought the lemon zester - it takes the rind off of
>the lemon without getting the bitter white pith. I love it.
>
>I also have one of their pizza stones that my mom bought for me.
>Despite what has been on the list recently, I love my stone.
>I keep it in the oven always. I have had no problems with it.
>It makes the bottom of my pizza really nice and crisp.
>
>Maggie Workman
>Purdue University
>Dept. of Chemistry
>
>
>
>------------- Begin Forwarded Message -------------
>
>>From owner-eat-l@LISTSERV.VT.EDU Tue Mar 25 11:59:14 1997
>From: Penchard@aol.com
>Date: Tue, 25 Mar 1997 11:57:06 -0500 (EST)
>Message-Id: <970325115704_1916492710@emout14.mail.aol.com>
>To: EAT-L@listserv.vt.edu
>Subject: Need advise on Pampered Chef
>Sender: owner-eat-l@listserv.vt.edu
>Content-Length: 190
>Status: RO
>
>Hi All
>
>I will be going to my first Pampered Chef party soon and could use
>some
>advise on products to look for and any to stay away from.
>
>I'd appreciate your imput!
>
>Yvonne in Milford, Mi
>
>------------- End Forwarded Message -------------
>
------------- End Forwarded Message -------------
------------------------------
End of EAT-L Digest - 25 Mar 1997 - Special issue
*************************************************
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