X-From_: owner-EAT-L@LISTSERV.VT.EDU Wed Mar 26 10:56:03 1997
Date: Wed, 26 Mar 1997 10:38:01 -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 to 26 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 41 messages totalling 1472 lines in this issue.
Topics in this special issue:
1. Thanks and request... (2)
2. pamper chef suggestions (2)
3. Need Recipe for Olive Garden Soup
4. Crockpot recipe
5. Toad in the hole (2)
6. WOW, I did it!!
7. toads in a hole
8. White Balsamic Vinegar?
9. Some more gluten-free recipes for Kandis (2)
10. RE - Toads in the Hole
11. Substitutions of flours/gluten-free diet/recipe
12. sugarless corn bread (3)
13. Linda Hopkins
14. Question for Kandis/gluten
15. Parchment Paper Question (2)
16. (no subject)
17. <No subject given>
18. RECIPE: Pineapple pie (was Re: Salad and Pie to go with Ham)
19. Request: Need Safe Insecticides
20. quick recipes
21. Need advise on Pampered Chef
22. Streusel gingerbread with butter sauce
23. Texas toast
24. Streusel Topped Gingerbread with Butter Sauce
25. Chili Relleno Casserole
26. Need quickie recipe
27. Request for crockpot meals
28. Request: Pressure Cooker Recipes?
29. Brazillian Sugar Cane Brandy
30. Stovetop Smoker
31. Recipe: Icebox Macaroni Salad
32. recipe request: panettone
33. request
34. Request: Pressure Cooker Recipes?
----------------------------------------------------------------------
Date: Tue, 25 Mar 1997 19:17:01 EST
From: Hazel M Slone <slonehm1@JUNO.COM>
Subject: Re: Thanks and request...
Shirley,
I don't know if this is what you're looking for, but I found it in my
database. It is for a bread machine.
* Exported from MasterCook *
Pumpkin Date Nut Bread
Recipe By : Bill Camarota
Serving Size : 10 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup pumpkin pie filling
1/3 cup milk -- skim
1 large egg
1 tablespoon butter
1 teaspoon salt
2 1/3 cups bread flour
2/3 cup flour -- whole-grain wheat
3 tablespoons brown sugar -- packed
2 tablespoons vital wheat gluten
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 teaspoons yeast
1/2 cup walnuts* -- coarsely chopped
1/3 cup dates* -- chopped
Add ingredients to the machine in the order listed with the exception of
walnuts and dates. Bake on fruit and nut cycle. When addition beep
sounds, add walnuts and dates. Makes a 1 1/2 pound loaf.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Tue, 25 Mar 1997 18:45:21 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Re: pamper chef suggestions
The cookie dough scoop from Pampered Chef is a must if you bake
cookies. It is also great for other things as well. It's better
than the ones you get from Wal-Mart or places like that. It is
dishwasher safe and guaranteed. The one I got from Wal-Mart
broke after only a few uses. It costs a bit more, but it's
worth it.
That's my favorite thing from Pampered Chef....
Hugs,
Sharon Frye
------------------------------
Date: Tue, 25 Mar 1997 16:52:33 -0800
From: robin carr <robin@HEMI.COM>
Subject: Re: Need Recipe for Olive Garden Soup
I don't have the recipe for the Olive Garden soup that you requested but
I do have a wonderful recipe for a sausage soup that has always been a
big hit!!! It is spicy but not overly so and it is a favorite of my
entire family!!
> I tried the Zuppa di Pomodori soup which consisted of spiced sausage
> meat in a creamy broth with I believe, spinach. I looked in my Olive
> Garden database and cannot find the exact recipe.
Tuscan Sausage & Bean Soup
Recipe By: A friend of mine but unsure as to where he received this
recipe
Serving Size: Preparation Time:
Categories: Soups
Amount Measure Ingredient -- Preparation Method
------- -------- -----------------------------------
1 1/4 cups Dry Great Northern Beans
4 cups cold water
14 1/2 ounce can whole Italian Style tomatoes
14 1/2 ounce can beef broth
1 medium yellow or zucchini squash (sliced - 2 cups)
3/4 pound Italian sausage links - cut into 1/2 inch
slices
1 medium onion - chopped (1/2 cup)
1/3 cup Dry Red Wine (I Like Zinfindel)
1 clove garlic - minced
1/2 teaspoon dried Italian Seasoning
5 ounce frozen chopped spinach (1/2 of a 10 ounce
package)
NIGHT BEFORE: Rinse beans - Soak beans in the water in a covered
container overnight. In a 3 1/2 or 4 quart cooker -
combine the undrained tomatoes, beef broth, squash
or zucchini, sausage, onion, wine, garlic and seasoning.
Cover and chill overnight. Put spinach in bowl and chill
overnight to thaw.
Next Day : Drain beans and rinse. Add to the tomato mixture. Cook
covered on high heat for 6 to 8 hours or on low for 11 to
12 hours or until beans are tender.
To Serve: Squeeze excess liquid from spinach. Stir spinach into
soup before serving - ladle soup into bowls -
garnish with Parmesan Cheese if desired.
------------------------------
Date: Tue, 25 Mar 1997 18:58:37 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Crockpot recipe
While "surfing" last weekend, I came upon a whole bunch of
crockpot recipes that I saved to disk. I have absolutely no
idea where I got them....I was following link after link, and
just stumbled onto them.
Well, I made this one this morning for dinner tonight. I had
class late, and this was ready for Kenny when he got home from
work. Since I changed it a little, I'm going to type in what I
did...not the original recipe.
This is definitely not a gourmet dinner you want to make when
the boss comes for dinner, but it is really good; it's really
filling; it's really easy; it's really cheap. What else can you
ask for????? This makes enough for about 5 servings, so I
shared with my next-door neighbors, who loved it too!!!!
Crockpot Sausage and Potatoes
About 1 1/2 pounds Polish sausage, sliced thickly
1 (2 pound) pkg. frozen hash brown potatoes
1 can Cheddar cheese soup
1 soup can milk
1 bunch green onions, sliced (I think you could use regular)
Pepper, to taste
Garlic powder, to taste
Combine sausage, potatoes, onions, and seasonings in a
well-buttered crockpot. Stir to mix.
Whisk together soup and milk. Pour over ingredients in
crockpot. Cook on low for about 6 hours. You can stir this
occasionally, if you're home...I wasn't and it didn't get
stirred.
Note: I added salt to mine this morning, and it was a bit too
salty. Next time, I won't add any salt. It must get some from
the Polish Sausage.
I'm sure regular chopped onion would work, but the green onion
sure did give this a good flavor.
Kenny is taking the rest of the leftovers for his lunch
tomorrow. He thought this was wonderful.
No, the potatoes do not cook to mush. They were soft, but not
mushy.
And this takes very, VERY little preparation in the morning
before you go to work.
Hugs to all,
Sharon Frye (who filled up an entire disk with crockpot
recipes, and I'm going to try them all....)
------------------------------
Date: Tue, 25 Mar 1997 20:11:32 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Toad in the hole
Uduido@aol.com wrote:
>
> 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)
My mom called the ground-meat-and-rice-mixture wrapped in cabbage
leaf "porcupines"--tomato sauce was optional.:-)
liz
------------------------------
Date: Tue, 25 Mar 1997 17:08:27 +0000
From: Kris Milliron <gkmilliron@NT1.DIDO.COM>
Subject: WOW, I did it!!
I actually imported my first email recipe into MC4. It was pretty
easy, thanks to all of you!!! Just didn't know there were so many
steps to getting it done. Couldn't have done it without your help
though, so thanks a million, and keep 'em coming!!!!
TTFN
Kris Milliron
------------------------------
Date: Tue, 25 Mar 1997 22:00:11 -0500
From: Les Spencer <Uduido@AOL.COM>
Subject: Re: toads in a hole
In a message dated 97-03-24 17:58:33 EST, you write:
<< I've always known Toad in the Hole as sausages cooked inside a
yorkshire pudding type batter. >>
This is what I knew Toad in the Hole as also. Originaly Roger mentionedd the
bread egg thing and then said he knew "something else" by the name. I am
absolutely positive that you are correct. This pudding/saudage dish dates
back to the Middle Ages and is served often at SCA feasts (and in my own home
:-)).
Les (Uduido@aol.com)
------------------------------
Date: Tue, 25 Mar 1997 20:34:53 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: White Balsamic Vinegar?
nancee wrote:
>
> 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
>
Nancy,
White balsamic vinegar *is* different--lighter in color, more
transparent, more "vinegary"-tasting (to my unsophisticated palate),
lighter-tasting....I have a bottle of Alessi brand white balsamic vinegar
--on the label it says it is a "wonderful blend of Italian white wine
vinegar and the boiled down musts of white grapes".
I buy it at my local Kroger's grocery store, however, it's not found
in the usual vinegar section--it's in the "international" food section
at this particular store. Go figure.
I don't know if you can sub regular balsamic vinegar for
white--probably get a different taste, but might be worth
experimenting(??).
liz in Cincinnati
------------------------------
Date: Tue, 25 Mar 1997 21:02:36 -0500
From: Jude DaShiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: pamper chef suggestions
The tart thing is called a sandwich press.
On Tue, 25 Mar 1997 Annetastic@aol.com wrote:
> I've been to couple of Pampered Chef parties.
>
> A few things I liked:
>
> Pizza Stone (haven't used it much, but when I do, it's great!)
> Silicon Spatula...this spatula resists stains (unslightly spaghetti stains
> included) as well as melting, falling apart, etc. LOVE IT!
> Cake Decorator Kit--if you're in to decorating cakes, cookies, etc.
> I don't know what it's called, but it's a 3" round tart thingy. You can
> place a concoction between two slices of bread and place this tart thingy
> over it, and it cuts the crust and crimps the edges for a tart-like "thing".
> I use this every once in a while, but I could imagine that kids would really
> like their sandwiches presented in this quick and creative way!
>
> One thing I didn't like:
>
> The Lemon -Aid. This is supposed to succesfully extract the juice from a
> lemon while preventing the seeds from getting into your food. While the tool
> is great in theory, I found that squeezing the lemon caused the device itself
> to slide out. Not a great buy.
>
> Hope this helps!
>
> Anne in DC:)
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Tue, 25 Mar 1997 21:25:49 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Some more gluten-free recipes for Kandis
Hi, Kandis (and any interested listers),
Well, I did remember to bring the file of recipes home from work.
I'll try and type in as many as I can, probably in several separate
posts. I agree with Carole that your friend and her husband might
consider seeing a registered dietitian about his dietary needs.
Here goes.....these recipes come from "Gluten Intolerance" by Merri
Lou Dobler, MS,RD, published 1991.
Sugar cookies
*makes 20 servings, 3 cookies each*
3/4 cup margarine
1/2 cup sugar
2 eggs
1 teaspoon alcohol-free vanilla flavoring
1 teaspoon butter flavoring
2 1/4 cups rice flour
4 teaspoons baking powder
1/2 teaspoon salt
1. Preheat oven to 325 degrees.
2. Grease baking sheet.
3. Cream margarine, sugar, eggs, and flavorings until light and fluffy.
4. Sift together dry ingredients; add to creamed mixture. Mix well.
5. Place dough on board lightly dusted with rice flour; roll to 1/8-inch
thickness. Cut with small size cookie cutters. Sprinkle with plain or
colored sugar.
6. Bake 10 minutes until lightly browned.
Variations: Ice Box Cookies: Form dough into roll and wrap in
waxed paper. Chill in refrigerator. Cut dough into 1/8-inch sliced
before baking.
Puff Cookies: Roll dough into balls and decorate with
candy, chips, nuts if tolerated, candied fruit, etc.
*Each serving provides: 155 calories;2g protein; 8g fat; 19g
carbohydrate; 217 mg sodium; 21 mg cholesterol.
------------------------------------------------------------------------- Chicken Souffle
*makes 4 servings*
4 servings instant mashed potatoes
4 eggs, separated
1 cup chopped or coarsely ground cooked chicken
1 teaspoon instant chopped onion
1 teaspoon dehydrated parsley flakes
1/2 teaspoon salt
1. Preheat oven to 350 degrees.
2. Prepare 4 servings mashed potatoes according to pachage directions,
but use all water and milk-free margarine. Cool.
3. Add egg yolks to mashed potatoes and beat well. Add chicken, onion,
parsley, and salt.
4. Beat egg whites until stiff and fold into chicken mixture. Pour into
1 1/2 quart casserole.
5. Bake 45 minutes.
Variation: 1 cup diced, cooked meat or fish may be substituted
for chicken.
Each Serving provides: 228 calories; 19 g protein; 10 g fat; 14 g
carbohydrate; 600 mg sodium; 245 mg cholesterol.
-------------------------------------------------------------------------
Basic Pancakes or Waffles
*makes 8 servings*
2 cups rice flour
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon salt
3 eggs
1 1/2 cups milk
1/4 cup salad oil
1. Sift together dry ingredients.
2. Beat together eggs, milk, and oil. Add to dry ingredients, mixing
just until dry ingredients are moistened.
3. Bake on hot, greased griddle or waffle iron.
Variations: Fold in 1/3 cup of any of the following if tolerated:
diced ham, bits of crisp bacon, raisins, chopped
dates, slivered dried apricots, finely diced raw apple, or drained and
chopped cooked prunes.
Shortcake: Separate eggs and fold stiffly beaten whites into
batter. Bake on waffle iron. Serve with sweetened berries or fruit.
Each Serving provides: 260 calories; 6 g protein; 9 g fat; 36 g
carbohydrates; 479 mg sodium; 81 mg cholesterol.
------------------------------
Date: Wed, 26 Mar 1997 08:45:22 +0900
From: Peter Cartledge <PCARTLED@IIC.A-L.DEFENCE.GOV.AU>
Subject: RE - Toads in the Hole
** High Priority **
I have two recipes for toad in the hole; one uses Pure Beef Sausages
baked in Yorkshire Pudding & the other is a more upmarket version using
Steak & Kidney baked in Yorkshire Pudding
Cheers pcartled@iic.a-l.defence.gov.au
------------------------------
Date: Tue, 25 Mar 1997 21:39:19 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Substitutions of flours/gluten-free diet/recipe
Kandis,
found this in the file....may be helpful. this is from _The
Gluten-Free Gourmet, Living Well Without Wheat_ by Bette Hagman.
GF flour mixture:
2 cups white rice flour
2/3 cup potato starch flour
1/3 cup tapioca flour
(substitute this mixture for wheat flour in recipes)
Use any of the following for a thickening agent for 1 tablespoon wheat
flour:
1 1/2 teaspoons cornstarch
1 1/2 teaspoons potato starch
1 1/2 teaspoons arrowroot starch
1 tablespoon white or brown rice flour
2 teaspoons quick-cooking tapioca
1 1/2 teaspoons sweet rice flour
Use any of the following when baking as a substitute for 1 cup wheat
flour:
7/8 cup rice (white or brown) flour
5/8 cup potato starch flour
1 cup soy flour *PLUS* 1/4 cup potato starch flour
1/2 cup soy flour *PLUS* 1/2 cup potato starch flour
1 cup corn flour
1 scant cup fine cornmeal
------------------------------------------------------------------------ Cornbread
*makes 9 servings*
1 1/2 cups corn meal
3 tablespoons rice flour
1 teaspoon salt
1 tablespoon sugar
3 teaspoons baking powder
1 1/2 cups water
3 eggs
1 tablespoon salad oil
1. Preheat oven to 450 degrees.
2. Grease 8-inch square baking pan.
3. Sift together dry ingredients. Add water, eggs, and oil; mix just
until dry ingredients are moistened.
4. Pour into pan. Bake 20 minutes. Serve hot.
Variation: Batter may be baked in corn stick or muffin pans.
Each Serving provides: 130 calories; 4 g protein; 4 g fat; 19 g
carbohydrates; 370 mg sodium; 71 mg cholesterol.
------------------------------
Date: Tue, 25 Mar 1997 20:24:47 -0800
From: Edith Martin <dande@CDSNET.NET>
Subject: sugarless corn bread
My husband is always asking about the kind of cornbread that his family
made. It had no sugar. All the ones that are ever posted seem to have
varying amounts of sugar. Now that my husband is diabetic I would like to get
a no sugar cornbread recipe.
Edith
------------------------------
Date: Tue, 25 Mar 1997 20:50:00 MST
From: sandra killion <skillion@3LEFTIES.COM>
Subject: Linda Hopkins
Hi friends,
My Eudora decided to stall and crash on me yesterday and I lost all my files
and mailboxes. I downloaded a new file and am starting from scratch. I don't
have addresses for the owners of eat-l or the admin. list to call on to put
in memory for future reference. I also lost my address of a new friend as
stated on the subject head .....HELP!!!
Thanks a lot and I will post a great recipe as soon as I can find it!!!
Sandra
Portales, New Mexico
------------------------------
Date: Tue, 25 Mar 1997 21:50:29 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Question for Kandis/gluten
Dear Kandis,
Does your friend (with the husband who must avoid lactose and gluten)
have a bread machine?? I have several bread recipes that he could
have,that are made in a machine...I'd be happy to post them, if your
friend could use them.
liz
------------------------------
Date: Tue, 25 Mar 1997 18:50:53 -0800
From: LINDA DANHAUER <ldanhaue@LINKNET.KITSAP.LIB.WA.US>
Subject: Parchment Paper Question
Hello to All,
I have a vegetable baking recipe that calls for parchment paper.
Is parchment paper different than wax paper or can I substitute wax paper
for parchment paper?
Thanks for your help.
>From the shores of Hood Canal,
ldanhaue@linknet.kitsap.lib.wa.us
------------------------------
Date: Tue, 25 Mar 1997 22:31:25 -0800
From: Roberta Hendricks <robertah@PAN-TEX.NET>
Subject: (no subject)
set NOMAIL
------------------------------
Date: Wed, 26 Mar 1997 08:47:14 +0900
From: Peter Cartledge <PCARTLED@IIC.A-L.DEFENCE.GOV.AU>
Subject: <No subject given>
** High Priority **
I have just been given 3 preserved black truffles (in brine I think) & I need
a good omelette recipe... or any other good recipe for that matter...Please
------------------------------
Date: Wed, 26 Mar 1997 08:40:19 -0000
From: Darryl and Kelly Youngblood <ke4hts@OK.IS>
Subject: RECIPE: Pineapple pie (was Re: Salad and Pie to go with Ham)
Hello, this recipe is from Taste of Home June/July 96. This pie
is fantastic, IMHO. Hope you like it, too. (Sorry this isn't
in any format--still waiting on my MasterCook to get here :-( .
)
In Him--
Kelly
Glazed Pineapple Pie
1 can (20 oz) crushed pineapple
1 cup sugar
1/4 cup all-purpose flour
1 Tbls lemon juice
1 Tbls butter or margarine, melted
1/4 tsp salt
Pastry for double-crust pie (9 inches)
3/4 cup flaked coconut
1/2 cup confectioners' sugar
1/4 tsp vanilla extract
Drain pineapple, reserving 1 Tbls juice for glaze. In a medium
bowl, combine pineapple, sugar, flour, lemon juice, butter and
salt; mix well and set aside. Line a 9-in. pie pan with the
bottom pastry. Sprinkle with coconut. Spread pineapple mixture
over coconut. Top with remaining pastry; flute edges and cut
slits in top. Bake at 400 for 35-40 mins or until golden brown.
Cool 20 mins on a wire rack. Meanwhile, for glaze, combine
confectioners' sugar, vanilla and reserved pineapple juice until
smooth. Spread over the top of warm pie. Serve warm or at room
temperature. Yield: 6-8 servings.
Ü
>From Iceland this is:
Darryl, Kelly, and Hannah Youngblood
mailto: ke4hts@ok.is
http://www.ok.is/~ke4hts
=======================================
----------
> From: Victor Fiorillo <c62op27@ibx.com>
> To: eat-l@listserv.vt.edu
> Subject: Salad and Pie to go with Ham
> Date: Tuesday, March 25, 1997 4:48 PM
>
> 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: Wed, 26 Mar 1997 06:16:09 -0500
From: Joan Mathew <cmathew@IADFW.NET>
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.
Cayenne pepper works very well for that purpose, as well; however,
you must re-apply after it rains or if you irrigate/water the area.
Joan
cmathew@airmail.net
http://www.geocities.com/Heartland/8098/
USDA gardening zone 7b (just north of Dallas, TX)
Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet
------------------------------
Date: Wed, 26 Mar 1997 08:20:41 -0400
From: Betsey <waterman@VT.EDU>
Subject: quick recipes
Hi everyone! Since I spend most of my time copying everyone else's
wonderful recipes, I thought it was about time I posted. Here are three
quick, easy recipes. Hope you enjoy.
Toffee Bars
1 stick butter
1 stick margarine
1/2 c. sugar
48 or more graham crackers
1 c. finely chopped nuts
Preheat oven to 350. Line ungreased jelly roll pan with graham crackers
(broken into individual pieces - 4 pieces out of a larger one). Bring
butter, margarine, and sugar to full boil. Boil for three minutes,
stirring constantly. Pour over crackers, sprinkle with nuts. Bake at 350
for 10-12 minutes. (Watch so they don't brown) Quickly put on aluminum
foil to cool.
Pumpkin Oatmeal Muffins
Combine:
1 1/2 c. uncooked oatmeal
1 1/2 c. all-purpose flour
3/4 tsp. cinnamon
1 tsp. baking powder
3/4 tsp. baking soda
Add:
1 c. pumpkin butter*
1/2 c. skim milk
1/2 c. firmly packed brown sugar
3 T. vegetable oil
1 egg (or 1 egg white)
Mix just until ingredients are moistened.
Topping:
1/2 c. uncooked oatmeal
1 T. firmly packed brown sugar
1/4 tsp. cinnamon
Line 12 muffin cups with papers. Fill muffin cups almost full. Combine
topping ingredients and sprinkle evenly over batter-filled cups. Bake at
400 for 20-22 minutes until golden brown.
* can substitute 1 1/4 c. applesauce for the pumpkin butter
Winter Green Salad
1 small head nappa
1 bunch radishes
half a lemon
seasoned salt, ground pepper
1/4 c. Ranch dressing
Cut cabbage into bite size pieces. Slice radishes and add to cabbage.
Squeeze lemon over all and sprinkle salad lightly with seasoned salt and
pepper. Add ranch dressing and toss.
Elizabeth (Betsey) Waterman
Communication Studies Advising Office
Virginia Tech
19 Agnew Hall
Blacksburg, VA 24061-0311
Office Phone - 540-231-7942
waterman@vt.edu
------------------------------
Date: Wed, 26 Mar 1997 12:56:00 -0000
From: Darryl and Kelly Youngblood <ke4hts@OK.IS>
Subject: Re: Need advise on Pampered Chef
Hello Yvonne--
I went to a pampered chef party, then had one myself just last
year. I had such a good time and got A LOT of items. Some of
my favorites are the adjustable measuring spoons, the 2 cup
wonder cup, the apple peeler/corer/slicer, my pizza stone, my
loaf stone, the super scraper, the stainless steel scoop (use it
for cookies most!), and my absolute favorite is the 2-quart
batter bowl--and I have more! One thing I will say is that if
you find you want a lot of items, have a party. Another thing,
some items you can find for a less price in the Betty Crocker
points catalog (if you already buy items with the points then
you aren't paying more). Some of those items are the measuring
spoons, the valtrompia tubes (you can get all three for less
than P.C.), the pancake mold (you can get four for less than the
one from P.C.), and the 2 cup wonder cup.
I do love the stones and they are better than the one I bought
at the store. The one I bought at the store broke in half the
first time I used it and I used it according to directions. The
stone from PC has lasted the whole year and I use it all the
time! If you make a lot of meatloaves and breads I would get
the loaf stone. I wanted a couple more stones, but didn't have
enough money at the time.
I use my 2-quart batter bowl for everything, it seems. I use it
all the time.
I'm not a pro on Pampered Chef, but I do know a bit so if you
have a question just ask. I'll try to answer it. I do love the
stuff, just be careful of prices that you could get lower
elsewhere.
In Him--
Kelly
Ü
>From Iceland this is:
Darryl, Kelly, and Hannah Youngblood
mailto: ke4hts@ok.is
http://www.ok.is/~ke4hts
=======================================
----------
> From: Penchard@aol.com
> To: EAT-L@listserv.vt.edu
> Subject: Need advise on Pampered Chef
> Date: Tuesday, March 25, 1997 4:57 PM
>
> 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: Wed, 26 Mar 1997 09:06:15 -0500
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: Streusel gingerbread with butter sauce
At 19:13 3/25/97 -0000, Darryl and Kelly Youngblood wrote:
>Did I miss the butter sauce ingredients somewhere? Looks good,
>will have to try it!
>
>In Him--
>Kelly
>>
>> 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
Yes indeedy..............the butter sauce recipe is missing.
BillS :)
West Palm Beach, FL
------------------------------
Date: Tue, 25 Mar 1997 20:08:30 EST
From: Wendi J Grezlak <wgrezlak@JUNO.COM>
Subject: Re: Thanks and request...
On Tue, 25 Mar 1997 16:43:07 -0600 "Shirley A. Smith"
<smithsa@wvlc.wvnet.edu> writes:
>Dear Readers,
> Thanks to the Overstreets and Bill Spaulding for their answers
>(!) to my request for food manufacturers' websites.
I was hoping to find out where these websites are, myself. I did find
this one:
http://www.wipd.com/mega/cooking/com.shtml.
But it doesn't have all the manufacturers I'm looking for. Can someone
(the Overstreets or Bill Spaulding, perhaps?) send me the info, too?
Also, a friend of mine loves Olive Garden's chocolate cake (I'm not sure
of the exact name). Anyone have the recipe?
Blessings,
Wendi
------------------------------
Date: Wed, 26 Mar 1997 09:10:39 EST
From: Sue Albro <SALBRO@OCMVM.CNYRIC.ORG>
Subject: Texas toast
Hi from Cortland, New York. My family loves texas toast. Several restaurants
in the area serve it. The local TOPS grocery store carries the white and
cinnamon raisin thick sliced bread. Great for texas toast.
Sue A.
------------------------------
Date: Wed, 26 Mar 1997 08:41:56 EST
From: Sue Albro <SALBRO@OCMVM.CNYRIC.ORG>
Subject: Streusel Topped Gingerbread with Butter Sauce
Oops! I did not realize I did not include the ingredients for the butter
sauce. Oh well, yesterday was not the best of days. Today has to be
better. The complete recipe, I hope, is below.
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 tspcinnamon
1/2 tsp allspice
1/8 tsp salt
1/2 tsp baking soda
1/2 cup buttermilk
1/4 cup molasses
1 egg, slightly beaten
Butter Sauce
1/2 cup sugar
dash of ginger
1/4 cup butter or margarine
1/4 cup whipping cream
Preheat over to 375 degrees.
Grease bottom only of 8 inch square or round cake pan.
In a large bowl, combine sugar and 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 remaining mixture, add baking soda; mixing well.
Add buttermilk, molasses and egg, blending well.
Pour batter into greased pan, sprinkle with reserved mixture.
Bake for 20 to 30 minutes or until toothpick inserted in the center
comes out clean.
Butter Sauce
In a small saucepan, combine all of the 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: Wed, 26 Mar 1997 09:36:25 -0500
From: Cheryl Zinsmeyer <MaeWestern@AOL.COM>
Subject: Chili Relleno Casserole
Chili Relleno Casserole
2 4-oz. cans whole green chilies
1 to 1 1/2 lbs. mild white cheddar cheese, grated
1/4 t. salt
1/4 t. white pepper
3 eggs
3 cups milk
1 cup Bisquick mix
Drain chilies and remove seeds, Arrange chilies to cover a lightly-greased,
13 x 9 inch baking dish (I used smaller one). Cover chilies with grated
cheese. In a medium-size bowl, beat eggs, then beat in milk. Add salt,
pepper, then Bisquick mix gradually, beating constantly til smooth. Pour over
cheese. Bake at 350 deg. for 30-40 minutes, or until top is lightly browned
and knife inserted in center comes out clean.
A friend of mine shared this recipe with me several months ago, I immediately
misplaced it, and in the course of looking for something completely unrelated
(naturally!), I found it! I tried it last night, and it was truly
wonderful!!! I love chili rellenos, but found that all the preparation
(stuffing, coating, deep frying) was way too much effort after a busy day at
work; much easier to just order at a Mexican restaurant!! So this casserole
really made me (and my family) full and happy!
Enjoy!
Cheryl
------------------------------
Date: Wed, 26 Mar 1997 09:08:50 +0000
From: Patricia Williams <PIE@TWC.EDU>
Subject: Need quickie recipe
Hi folks -
I need some fast help. I need to prepare something tonight to bring
to a potluck luncheon we're having in the office tomorrow. The main
dish is ham and I thought about bringing a dip or something similarly
quick (and cheap). I've got to hit the store on my way home so TIA
for any ideas this afternoon.
Have a great day.
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
Pie
AKA: Patricia Williams
The Washington Center for Internships & Academic Seminars
Washington, DC
pie@twc.edu
-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
------------------------------
Date: Wed, 26 Mar 1997 08:36:48 -0600
From: Diki Shamlian Gust <dikig@MCS.NET>
Subject: Re: Toad in the hole
At 20:11 -0800 3/25/97, Elizabeth A. Post wrote:
# Uduido@aol.com wrote:
# > No. Pigs in a Blanket are a groundmeat and rice mixture wrapped in a
#blanched
# > cabbage leaf and simmered iin tomatoe sauce.
# My mom called the ground-meat-and-rice-mixture wrapped in cabbage
# leaf "porcupines"--tomato sauce was optional.:-)
#
It was my understanding that the *unwrapped* logs or balls were
called "Porcupine" whatever, since the rice stuck out at odd
angles after cooking.
The cabbage wrapped mixture could be called, "stuffed cabbage",
"glomky" (sp), "dolmades", or "sarma", according to your
ethnicity. In the midwest, if you're ordering "Pigs in a Blanket"
you can expect to be served pork sausage links wrapped with
pancakes.
------------------------------
Date: Wed, 26 Mar 1997 08:43:24 -0600
From: Mac <w.ma.chandler@WORLDNET.ATT.NET>
Subject: Re: sugarless corn bread
Edith Martin wrote:
>
> My husband is always asking about the kind of cornbread that his family
> made. It had no sugar. All the ones that are ever posted seem to have
> varying amounts of sugar. Now that my husband is diabetic I would like to get
> a no sugar cornbread recipe.
> Edith
I grew up on cornbread without sugar also. Here is a recipe that I use
and like pretty well. Taste will vary depending upon how finely ground
your cornmeal is, the finer the better.
CORNMEAL MUFFINS
1 cup cornmeal
1/8 teaspoon soda
1/2 teaspoon salt
2 teaspoons baking powder
1 egg
1 cup buttermilk
1 tablespoon melted fat or cooking oil
Preheat oven to 450 degrees. Sift dry ingredients together. Beat egg
slightly; add buttermilk and oil. Add dry ingredients to egg mixture
and beat well. Pour batter into well greased, muffin tins (you can heat
the muffin tin first if you want), but do not fill tins over half full.
Bake in 450 degree oven for about 25 minutes, or until done. This will
make 6 large muffins.
--
"Life is a banquet, and most poor suckers are starving to death!"
-- Rosalind Russell in "Auntie Mame"
Mac w.ma.chandler@worldnet.att.net
------------------------------
Date: Wed, 26 Mar 1997 10:05:41 EST
From: Sue Albro <SALBRO@OCMVM.CNYRIC.ORG>
Subject: Request for crockpot meals
Sharon,
Once you have tried a crockpot recipe, and have declared it to be a
success, please share. I wish I had the time for preparing meals, but
our lives have somehow have become so busy. I am anxious to try the
recipe you posted. Again, once you have found another great one, please
share.
Sue A.
------------------------------
Date: Wed, 26 Mar 1997 08:59:53 -0600
From: Peggy Makolondra <pmakolon@MAIL.WISCNET.NET>
Subject: Request: Pressure Cooker Recipes?
Does anyone have any pressure cooker recipes they'd be willing to share? My
husband, who does most of the cooking, actually!, just purchased a new 6-1/2
qt. pressure cooker. Although it came with a little booklet of recipes,
there weren't too many and those included did not sound very good.
Thanks for any suggestions.
Peggy M.
------------------------------
Date: Wed, 26 Mar 1997 10:12:18 -0500
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: Parchment Paper Question
At 18:50 3/25/97 -0800, LINDA DANHAUER wrote:
>Hello to All,
> I have a vegetable baking recipe that calls for parchment paper.
>Is parchment paper different than wax paper or can I substitute wax paper
>for parchment paper?
>
Yes--wax is different from parchment paper. Not interchangeable. You can
often find parchment paper in the supermarket, but best look in a store
that sells Wilton decorating supplies for sure. It's usually sold by the
sheet, but I have seen it sold by rolls.
You really can do without parchment if you have a nonstick sheet pan--I've
never gotten bad results.
BillS :)
West Palm Beach, FL
------------------------------
Date: Wed, 26 Mar 1997 10:07:36 EST
From: Victor Fiorillo <c62op27@IBX.COM>
Subject: Brazillian Sugar Cane Brandy
I just picked up a bottle of Pitu sugar cane brandy. I had a drink one time
that contained fresh mashed limes, sugar cane brandy, ice, and sugar.
I remember a name that sounded like: Kye-preen-uh.
Anyone know anything about this?
------------------------------
Date: Wed, 26 Mar 1997 10:04:09 EST
From: Victor Fiorillo <c62op27@IBX.COM>
Subject: Stovetop Smoker
Is anyone aware of a stovetop smoker made in Washington State that David
Rosengarten used several weeks ago on Taste?
Victor
------------------------------
Date: Wed, 26 Mar 1997 09:21:45 -0600
From: "Anita A. Matejka" <matejka@BGA.COM>
Subject: Recipe: Icebox Macaroni Salad
I found this recipe in an 1972 Good Housekeeping magazine. It is very good!
I thought some of you might want to make it for Easter. Enjoy:-)
* Exported from MasterCook Mac *
Icebox Macaroni Salad
Recipe By : Creamettes Macaroni
Serving Size : 8 Preparation Time :0:00
Categories : Leftover Turkey Pasta/Rice
Dessert/Dinner Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c elbow macaroni -- uncooked
1 tbsp white vinegar
1 tbsp olive oil
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
1/2 tsp salt
1/4 tsp black pepper
1 c fat-free cheddar cheese -- shredded
1/2 c fat-free mayonnaise
2 c frozen green peas -- thawed
1 c turkey light meat, skinless -- cooked and cubed
1 c celery -- diced
Cook macaroni according to package directions. Do not chill. While still
hot drizzle with oil and vinegar. Add onions, bell peppers, salt, black
pepper, cheese, and mayonnaise. Mix well. Gently mix in peas, turkey, and
celery. Chill thoroughly.
- - - - - - - - - - - - - - - - - -
Per serving: 196 Calories; 3g Fat (13% calories from fat); 12g Protein; 31g
Carbohydrate; 12mg Cholesterol; 427mg Sodium
Serving Ideas : Serve with salad greens and sliced French bread.
_____
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: Wed, 26 Mar 1997 09:44:00 -0500
From: Liz Summo <Elizabeth_C_Summo@GILLETTE.COM>
Subject: recipe request: panettone
Good Morning Everyone,
I am a fairly new owner of a bread machine (Toastmaster). So far I've
used it 3 times - I've only made the basic white and wheat breads.
Tasted pretty basic - so know I am starting to get the courage to try
something new.
My mom is a big fan of pannettone which is usually only available
during the Christmas Holidays. I am going to NY this coming weekend
to visit her for Easter, plus to start shopping for a wedding dress!
Anyway, I thought I would surprise her with a "homemade" panettone.
So I am asking if anyone out there has a really good recipe for me to
try using a bread machine?
Thanks in advance for your help.
Have a great day!
- Liz
------------------------------
Date: Wed, 26 Mar 1997 08:29:26 -0700
From: Jennifer Woodard <woodardj@HOLLY.COLOSTATE.EDU>
Subject: Re: request
Hi, Kandis!
Spelt flour is an ancient grain of the wheat family, reportedly used since
biblical times. Spelt flour can be substituted for whole wheat flour. It
still contains gluten, but for some reason (I'm not sure), some people
with wheat allergies don't react to spelt flour. You can find spelt flour
and spelt breads at natural foods stores.
Hope that helps.
Jen
On Tue, 25 Mar 1997 C622632@MIZZOU1.missouri.edu wrote:
> Dear Jen,
>
> Thanks for your help. I will pass the information along. What exactly is
> spelt flour?
>
> Kandis
>
------------------------------
Date: Wed, 26 Mar 1997 09:21:08 -0800
From: Jennie Paxton <jpaxton@SMLNET.SML.LIB.LA.US>
Subject: Re: Request: Pressure Cooker Recipes?
On Wed, 26 Mar 1997, Peggy Makolondra wrote:
> Does anyone have any pressure cooker recipes they'd be willing to share? My
> husband, who does most of the cooking, actually!, just purchased a new 6-1/2
> qt. pressure cooker. Although it came with a little booklet of recipes,
> there weren't too many and those included did not sound very good.
>
> Thanks for any suggestions.
>
> Peggy M.
>
I personally have not seen this cookbook, but it was reviewed in the
March 15 issue of _Library Journal_. Perhaps you could locate it in your
bookstore and see if it would be workth purchasing:
_The Ultimate Pressure Cooker Cookbook_ by Tom LaCalamita. Cost $25.
This is what the review had to say:
"LaCalamita offers 100 or so easy recipes. The collection could more
accurately be called The Pressure Cooker-Mediterranean Diet Cookbook, for
Mediterranean foods are what LaCalamita makes in his cooker, from Garlic
Soup to Venetian-Style Artichokes."
The review also mentions that "Lorna Sass's _Cooking Under Pressure_
remains one of the best books on the subject..."
It might be worth checking out.
Jennie W. Paxton, Public Relations Coordinator, Shreve Memorial Library
jpaxton@smlnet.sml.lib.la.us
------------------------------
Date: Wed, 26 Mar 1997 10:32:36 -0500
From: Martha Sheppard <marthahs@WORLDNET.ATT.NET>
Subject: Re: sugarless corn bread
Edith Martin wrote:
>
> My husband is always asking about the kind of cornbread that his family
> made. It had no sugar. All the ones that are ever posted seem to have
> varying amounts of sugar. Now that my husband is diabetic I would like to get
> a no sugar cornbread recipe.
> Edith
Edith, this is a diabetic recipe for cornbread. It does call for a
tbsp. of sugar or honey. I usually omit it with no problem. Good luck,
Martha
* Exported from MasterCook *
Corn Bread
Recipe By : Holiday Cookbook, ADA
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 C Cornmeal
1/2 Ts Salt
1/2 Ts Baking Soda
2 Ts Baking Powder
1 Tb Sugar -or- Honey
1 Egg, Lightly Beaten
1 Tb Vegetable Oil
1 C Buttermilk -or- Sour Milk (1
-cup Lowfat Milk + 1
-tablespoon vinegar)
Combine the cornmeal, salt, sugar, (if using honey, stir it in after
liquids) baking soda and baking powder in a bowl. Mix well. Stir in
egg, oil and buttermilk.
Pour into a lightly oiled 8-inch-square baking pan.
Bake in a 400-degree oven for 20 to 25 minutes.
Serves 12
One Serving = Calories: 113 Carbohydrates: 20 Protein: 3 Fat: 2
Sodium:
184 Potassium: 65 Cholesterol: 24
Exchange Value: 1 Bread Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
- - - - - - - - - - - - - - - - - -
--
Martha Sheppard Orlando, FL
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Mailto:marthahs@worldnet.att.net
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
------------------------------
Date: Wed, 26 Mar 1997 10:37:06 -0500
From: Peter Viola <Peter_Viola@CCMAIL.VA.GRCI.COM>
Subject: Re: Some more gluten-free recipes for Kandis
This is a Mime message, which your current mail reader
may not understand. Parts of the message will appear as
text. To process the remainder, you will need to use a Mime
compatible mail reader. Contact your vendor for details.
--IMA.Boundary.436093958
Content-Type: text/plain; charset=US-ASCII
Content-Transfer-Encoding: 7bit
Content-Description: cc:Mail note part
Our free cooking-recipe newsletter, La Cuisine de Veronique, has
advertisment for a company called "Allergy Freedom" which has
gluten-free recipes, cookbooks, and other related stuff.
Their web page is at: http://www.iinet.com.au/~afreedom
Their email is: afreedom@iinet.net.au
To receive a copy of our free newsletter just visit:
http://erols.com/violares/cuisine or contact me at
76743.1435@compuserve.com
Peter.
______________________________ Reply Separator _________________________________
Subject: Some more gluten-free recipes for Kandis
Author: "Elizabeth A. Post" <millefiore@fuse.net> at GRC_INET
Date: 3/25/97 9:25 PM
--IMA.Boundary.436093958
Content-Type: text/plain; charset=US-ASCII; name="RFC822 message headers"
Content-Transfer-Encoding: 7bit
Content-Description: cc:Mail note part
Content-Disposition: inline; filename="RFC822 message headers"
Received: from virginia.va.grci.com (199.89.132.11) by ccmail.va.grci.com with
SMTP
(IMA Internet Exchange 2.1 Enterprise) id 00003902; Wed, 26 Mar 97 09:08:38
-0500
Received: from listserv.vt.edu by virginia.va.grci.com via ESMTP
(951211.SGI.8.6.12.PATCH1042/940406.SGI)
for <Peter_Viola@CCMAIL.VA.GRCI.COM> id JAA18652; Wed, 26 Mar 1997 09:09:15
-0500
Received: from listserv.vt.edu (listserv.vt.edu [128.173.4.9])
by listserv.vt.edu (8.8.5/8.8.5) with ESMTP id JAA61430;
Wed, 26 Mar 1997 09:03:05 -0500
Received: from LISTSERV.VT.EDU by LISTSERV.VT.EDU (LISTSERV-TCP/IP release
1.8c) with spool id 822754 for EAT-L@LISTSERV.VT.EDU; Wed, 26 Mar
1997 09:03:01 -0500
Received: from enterprise.fuse.net (enterprise-qe1.fuse.net [206.230.21.11]) by
listserv.vt.edu (8.8.5/8.8.5) with ESMTP id VAA46896 for
<EAT-L@LISTSERV.VT.EDU>; Tue, 25 Mar 1997 21:23:53 -0500
Received: from LOCALNAME (fearless-60.fuse.net [207.40.251.80]) by
enterprise.fuse.net (8.8.5/8.8.5) with SMTP id VAA23346 for
<EAT-L@LISTSERV.VT.EDU>; Tue, 25 Mar 1997 21:23:19 -0500 (EST)
Message-ID: <3338B35D.256C@fuse.net>
Date: Tue, 25 Mar 1997 21:25:49 -0800
From: "Elizabeth A. Post" <millefiore@fuse.net>
X-Mailer: Mozilla 2.01KIT (Win95; U; 16bit)
MIME-Version: 1.0
To: EAT-L@LISTSERV.VT.EDU
Subject: Some more gluten-free recipes for Kandis
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
Sender: owner-eat-l@LISTSERV.VT.EDU
--IMA.Boundary.436093958--
------------------------------
End of EAT-L Digest - 25 Mar 1997 to 26 Mar 1997 - Special issue
****************************************************************
|
