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There are 31 messages totalling 1145 lines in this issue.
Topics of the day:
1. Need advise on Pampered Chef
2. Looking for recipe
3. Toad in a Hole
4. poke cake WANTED RECIPE (2)
5. Butter Sauce Re-Request
6. Sour Cream Sugar Cookie
7. Crockpot recipe
8. Question for Kandis/gluten
9. Cornbread without sugar
10. Request: Pressure Cooker Recipes?
11. CHAT: WACKY CAKE
12. Request -- Beef Steak Recipes
13. Request: Arizona Chicken (2)
14. easy cake for Easter/Spring
15. sugarless corn bread
16. recipe request: panettone
17. Park Avenue Cake
18. LIBBY'S PUMPKIN NUT RECIPE
19. Sugarless Corn Bread
20. Parchment Paper Question (4)
21. Kielbasa recipe.......Easy!
22. Crockpot Recipes (2)
23. Caipirinha for Victor
24. Tried Recipe: New Orleans Bread Pudding
25. Cream Cheese Cupcakes
----------------------------------------------------------------------
Date: Wed, 26 Mar 1997 10:33:08 -0500
From: "<Lynne Podany>" <Tomczech@AOL.COM>
Subject: Re: Need advise on Pampered Chef
Hi All: I went to a Pampered Chef party and bought their pizza slicer and
their ice cream scoop - I really like them both- they do a good job. Lynne -
New Orleans
------------------------------
Date: Wed, 26 Mar 1997 10:41:28 -0500
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: Looking for recipe
Hi all,
There was a lady earlier in the week who was looking for the Oriental salad
dressing recipe from Applebee's and since I haven't seen it come across the
list, I am wondering if it is not available or if it was sent privately.
I would love to have it myself so could someone send it along?
Looking forward to hearing from you.
Barb
psbarb@scifac.indstate.edu
------------------------------
Date: Wed, 26 Mar 1997 12:01:06 EST
From: Katrina P Benson <kpbenson@JUNO.COM>
Subject: Re: Toad in a Hole
>> And I have to ask, what is Texas toast?
Texas toast is simply toast made from extra-thickly-sliced white bread (I
think it's usually about 3/4" to 1" thick). You used to could buy it by
the loaf in supermarkets, maybe you still can.
Katrina Benson
<KPBenson@juno.com>
------------------------------
Date: Wed, 26 Mar 1997 11:27:38 -0500
From: Simps <c.simpson@WORLDNET.ATT.NET>
Subject: poke cake WANTED RECIPE
Does anyone have a recipe for a cake you bake then poke wholes in and
pour pudding or something into??? My friend wants this.
------------------------------
Date: Wed, 26 Mar 1997 11:52:13 -0500
From: Devon Rae Abrey <dabrey@NETCOM.CA>
Subject: Butter Sauce Re-Request
I accidentally deleted the Butter Sauce recipe. Could someone send
that to me? Thanks.
Devon
------------------------------
Date: Wed, 26 Mar 1997 10:56:55 -0600
From: Dot McChesney <jrjet@MTCO.COM>
Subject: Sour Cream Sugar Cookie
This is my favorite sugar cookie recipe - the only one I use -- I got it
from my grandmother - I am not sure where she got it. It makes very soft,
thick cookies -- make sure to only get them very lightly browned on the
bottom - not on the edges or top or they will be too dry. Enjoy - let me
know how you like them if you try them. Dot
Updated links March 5th!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
* Exported from MasterCook Mac *
My Favorite Sugar Cookies
Recipe By : Dorothy Belsly
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sugar
1 1/3 cups margarine
2 eggs
1 tsp vanilla
8 ounces sour cream
6 cups flour
1 1/3 teaspoons baking soda
4 teaspoons baking powder
1 teaspoon salt
Combine sugar, margarine, eggs, vanilla, and sour cream. Sift flour, soda, powder and salt together. Add to sugar mixture. Roll, cut, bake at 325F for 10 minutes. Do not overbake, cookies should be done but not browned! Makes a bunch!!!
- - - - - - - - - - - - - - - - - -
Per serving: 7076 Calories; 305g Fat (39% calories from fat); 98g Protein; 991g Carbohydrate; 467mg Cholesterol; 8347mg Sodium
_____
------------------------------
Date: Wed, 26 Mar 1997 12:22:33 -0400
From: "June A. Halapir" <jhalapi@CMS.CC.WAYNE.EDU>
Subject: Re: Crockpot recipe
Sharon H. Frye wrote:
>
> 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....)
Sharon,
Did you use the cubed hash browns or the shredded (I presumed you cubed
but ya don't know for sure unless you ask)?
------------------------------
Date: Wed, 26 Mar 1997 11:33:04 CST
From: C622632@MIZZOU1.MISSOURI.EDU
Subject: Re: Question for Kandis/gluten
Dear Elizabeth,
Please post the recipes. Mary, my friend, says to tell everyone thank
you. She is still looking for recipes.
Thanks,
Kandis
------------------------------
Date: Wed, 26 Mar 1997 09:31:07 -0800
From: J Wendel <jwendel@REDSHIFT.COM>
Subject: Cornbread without sugar
I had never had sweet cornbread until we moved to the
West Coast. Some of the restaurants here serve cornbread
that really has the taste and even consistency of cake.
It's eventually grown on me but I still prefer the kind
of cornbread we had in the South. Here are a couple of
our favorite recipes - I haven't made the pie in a long
time and might have it Easter weekend.
Old South Cornbread
1 1/2 cups plain cornmeal
1 1/2 cups buttermilk
1 tablespoon shortening, melted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small egg, lightly beaten (I've used a large egg with no
problems)
Combine all ingredients lightly. Bake in well greased eight-inch
pan at 425 degrees twenty-five to thirty minutes. Four to six
servings.
Sausage-Corn-Cheese Pie
1 pound bulk pork sausage
1 large onion, chopped
1 cup shredded Swiss Cheese
1 egg, beaten
1/4 teaspoon ground nutmeg
1 cup self-rising cornmeal
1 1/2 cups milk
4 tablespoons melted margarine
In skillet cook sausage and onion until meat is brown and onion is
tender; break up sausage with fork. Stir in cheese, egg and nutmeg.
Combine cornmeal, milk, and margarine; pour into buttered baking
pan. Spoon sausage over mixture evenly. Bake at 350 degrees twenty-
five to thirty minutes. Serve hot, cut in squares or wedges.
Jennifer Wendel
------------------------------
Date: Wed, 26 Mar 1997 13:55:41 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: Request: Pressure Cooker Recipes?
Hi Peggy!
If you like pressure cooking as much as I do, may I suggest that you
purchase *cooking under pressure* by Lorna Sass. She also has
*vegetarian cooking under pressure*. Her books are excellent and she
writes in depth about everything you would ever want to know about
pressure cookers. Her recipes are practically foolproof! At the very
least I would try to secure a copy of these books from your local free
library.
You must have esp---I am cooking a rump roast in my 6 qt Cuisinart
pressure cooker tonight. I am curious---does your pressure cooker have a
jiggle top or is it one of the models that does not have this? Let me
know how you make out.
Cindy
cdryan@juno.com
On Wed, 26 Mar 1997 08:59:53 -0600 Peggy Makolondra
<pmakolon@mail.wiscnet.net> writes:
>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 11:14:03 -0700
From: "LINDA DAVIS REGISTRATION 344-4910 EXT. 210 THP"
<THP_LINDAD@CCCS.CCCOES.EDU>
Subject: CHAT: WACKY CAKE
This is the same recipe my grandmother used when I was a little girl (that was
a looonngg time ago). I have made one change over the years - I use brown
sugar instead of white sugar (same amount). It basically tastes the same but
the chocolate flavor seems enhanced and the cake much more moist.
WACKY CAKE
1-1/2 cups Unbleached all-purpose flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teasoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour
mixture. In one
put vanilla; in another the vinegar; and in the third one, the oil. Pour 1
c. cold water over all and stir. No need to beat. Pour into 8x8 inch pan.
Bake at 350 degrees until it springs back.
------------------------------
Date: Wed, 26 Mar 1997 13:27:13 -0500
From: Daniel and Mary Commini <4christ@BELLSOUTH.NET>
Subject: Request -- Beef Steak Recipes
Dear Friends,
Hello! I'm making "Pan-Broiled Beef Steaks" tonight. And it sounds
pretty blah! I'm not big on steak, but I married a beef and potatoes
kind of guy. Can anyone provide some interesting recipes for beef
steak? Thanks!
God bless,
Mary
------------------------------
Date: Wed, 26 Mar 1997 12:30:36 -0800
From: Connie Anderson <connie@USA.NET>
Subject: Request: Arizona Chicken
Ok, I give, I looked and looked, but I must have missed this one all
together.
Would someone please take pity, and re-post, or mail me privately with this
jewel.
Lila, thanks so much for the evaporated milk recipes! They all looked
wonderful, and hope to give them a try very soon.
Thanks so much,
Connie**
------------------------------
Date: Wed, 26 Mar 1997 13:39:10 -0800
From: Roger Young <ryoung@AWOD.COM>
Subject: easy cake for Easter/Spring
My mother is cooking Easter dinner Sunday and I volunteered to bring
dessert. I plunked this one off my web page at
http://www.awod.com/gallery/rwav/ryoung. I have collected some of my
favorite recipes there, mostly Southern cooking. This is an extremely
easy cake to make and is perfect for spring and summer because it is
cool. It is best made a day ahead of time and kept refrigerated.
96 White Cake
My oldest sister lives in a little town called Ninety-Six, South
Carolina. A famous Revolutionary War battle was fought there and they
have re-enactments yearly. Her husband, the Rev. Calvin Holland, is the
preacher of the First Baptist Church of Ninety-Six. One weekend several
years ago we visited on a weekend they were having a fish fry at the
church. One of the ladies brought this wonderful cake. Itís very easy to
make and has a wonderful flavor. It is a great hot summer treat. Prepare
it a day ahead of time since it is best if it is allowed to set a day in
the refrigerator.
Ingredients
1 package white cake mix
1 cup sour cream
1 1/2 cups sugar
1 1/2 cups frozen or packaged coconut
1 large carton of Cool Whip
Make white cake according to package directions in two or three layers.
Make a filling of the sour cream, sugar and half of the coconut. Spread
this filling over the layers. Ice the cake with Cool Whip and sprinkle
top with the rest of the coconut. Chill until ready to serve. This cake
gets better the longer it stays in the refrigerator. ( You can also mix
the sour cream, sugar, half the coconut and Cool Whip together and use
it for both filling and frosting. Then put the other half of the coconut
on top. This is my preferred way of preparing the frosting but I listed
the other first in deference to the lady who gave me the recipe that
way)
Enjoy!
Roger Young
------------------------------
Date: Wed, 26 Mar 1997 13:50:08 EST
From: Gary M German <garygerman@JUNO.COM>
Subject: Re: sugarless corn bread
I've always just omitted the sugar from the recipe on the corn meal box.
It bakes up just fine. If you're used to the sweetness, it will seem
odd, but the texture, look and corn taste will come out ok.
Gary M German
garygerman@juno.com
Cooking & Stamp Collecting
On Tue, 25 Mar 1997 20:24:47 -0800 (PST) Edith Martin <dande@cdsnet.net>
writes:
>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: Wed, 26 Mar 1997 13:50:08 EST
From: Gary M German <garygerman@JUNO.COM>
Subject: Re: recipe request: panettone
Liz,
I also have a Toastmaster and make bread about 3 times a week. I have a
Panettone recipe for bread machines, but I've never tried it, so you're
on your on!
Panetonne
1/3 cup water
1 medium egg
2 egg yolks
2 tb butter (or canola oil)
2 tb grated orange or lemon zest
1/4 cup chopped candied citron
1 7/8 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp active dry yeast
1/2 cup raisins
Bake on the quick cycle (insta-bread) and add raisins at beep (for
additional ingredients).
>From The complete Bread Machine Bakery Book by R Langer
Gary M German
garygerman@juno.com
Cooking & Stamp Collecting
On Wed, 26 Mar 1997 09:44 -0500 (EST) Elizabeth_C_Summo@gillette.com
writes:
> 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 13:55:36 -0800
From: Roger Young <ryoung@AWOD.COM>
Subject: Park Avenue Cake
Here's a great sounding recipe out of our local newspaper. I've not
tried this yet but it sounds so good I think I might this evening.
Park Avenue Cake
Makes one 13x9-inch cake)
1 box butter cake mix
1 stick butter
1 egg
1 cup chopped pecans
8 ounces cream cheese
2 eggs
1 box powdered sugar
1 stick butter
Preheat oven to 300 degrees. Mix cake mix, 1 stick butter, 1 egg and
pecans together; consistency will be similar to cookie dough. Line an
ungreased 13x9-inch pan with this mixture.
In another bowl, mix together the cream cheese, 2 eggs, powdered sugar
and 1 stick butter until smooth. Pour on top of mixture in pan. Bake for
about 1 hour.
Chocolate Chip Park Avenue Cake: Add a 6-ounce bag of semisweet
chocolate mini-morsels to the dough in the bottom of the pan; substitute
chocolate-flavored powdered sugar for regular powdered sugar.
Lemon Park Avenue Cake: Use a lemon-flavored cake mix instead of butter
cake mix; substitute lemon-flavored powdered sugar for regular powdered
sugar.
Butter-Fudge Park Avenue Cake: Use a butter-fudge-flavored cake mix
instead of butter cake mix.
------------------------------
Date: Wed, 26 Mar 1997 14:29:18 -0500
From: Toni Office <Captiva4me@AOL.COM>
Subject: LIBBY'S PUMPKIN NUT RECIPE
Below is the recipe for Libby's Pumpkin Nut Bread that someone requested this
morning.
Toni
* Exported from MasterCook *
Pumpkin Nut Bread
Recipe By : Libby
Serving Size : 1 Preparation Time :0:00
Categories : Breads & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups flour
3/4 cup quick or old-fashioned oats
2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 3/4 cups solid pack pumpkin (15 or 16 oz. can)
1 1/2 cups sugar
1 1/2 cups brown sugar -- packed
1/2 cup water
1/2 cup vegetable oil
1/2 cup evaporated milk
1 cup walnuts -- chopped, optional
Combine flour, oats, baking soda, pumpkin pie spice, baking powder and salt
in a large bowl. Beat eggs, pumpkin, sugars, water, oil and evaporated milk
in a large mixer bowl on medium speed until combined. Beat flour mixture
into pumpkin mixture on low speed until blended; stir in nuts. Spoon into 2
greased 9" x 5" loaf pans.
Bake in preheated 350 oven for 65 to 70 minutes or until wooden pick inserted
in center comes out clean. Cool in pans for 10 minutes; remove to wire racks
to cool completely. Makes 2.
For mini loaves, pour into 6 greased 5 5/8" x 3 1/4" mini loaf pans. Bake
for 40 to 45 minutes.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Wed, 26 Mar 1997 14:55:02 -0500
From: Elyse Nathanson <JordanzMom@AOL.COM>
Subject: Re: Request: Arizona Chicken
In a message dated 97-03-26 14:17:23 EST, connie@usa.net (Connie Anderson)
writes:
>Would someone please take pity, and re-post, or mail me privately with this
>jewel.
Connie -
Here you go....
ARIZONA CHICKEN
4 chicken breast halves
1 tablespoon Dijon mustard
1 tablespoon butter
1/2 cup salsa
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
Pound each breast between sheets of plastic wrap to a uniform thickness of
1/2 inch. Spread both sides with mustard. In large skillet, melt butter
over medium heat. Add chicken and cook 3-4 minutes on each side. Stir salsa
and lime juice together and add to skillet. Simmer gently, uncovered, until
chicken is cooked through and sauce has thickened, about 6-8 minutes.
Sprinkle with chopped cilantro.
Elyse in St. Louis
------------------------------
Date: Wed, 26 Mar 1997 16:39:40 -0600
From: "Shirley A. Smith" <smithsa@WVLC.WVNET.EDU>
Subject: Sugarless Corn Bread
Dear Readers,
In reply to Edith Martin's request for a sugarless cornbread, I
would like to post the following recipe which I developed and have used
many years. It serves 9, has 2g of fat and 140 calories per serving. You
could cut the fat even further by using Egg Beaters. I use homemade,
no-sugar-added applesauce, or just unsweetened canned applesauce. Since
there is no added oil or butter or shortening in this recipe, you need
the applesauce; it does not make it sweet. It is very moist, crumbly like
real cornbread should be, and freezes well.
I fooled my husband with this recipe for six months. When he
found out that there was applesauce in it, he couldn't believe it.
CORN BREAD
1 cup flour
1 cup corn meal
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 cup milk (or buttermilk)
1/3 cup unsweetened applesauce
1 egg, slightly beaten
Heat oven to 425 degrees. Put a 10 inch iron skillet in the oven to warm.
In medium bowl, combine the first five ingredients. Stir in remaining
ingredients, beating by hand just until smooth. Pam the skillet (careful,
it's hot) and pour batter into it. Bake for 20-25 minutes or until it
passes the toothpick test.
Note: I always use a cast iron skillet; I assume you could use a
nine-inch pan or something similar.
------------------------------
Date: Wed, 26 Mar 1997 16:36:20 -0500
From: mary curtis <curtism@FUSE.NET>
Subject: Re: Parchment Paper Question
Bill Spalding wrote:
>
> 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
Or you can make your own out of typing paper that is dipped into
vegetable oil and then allowed to dry. Mary Curtis
------------------------------
Date: Wed, 26 Mar 1997 17:20:39 -0500
From: Jude DaShiell <jdashiel@EAGLE1.EAGLENET.COM>
Subject: Re: Parchment Paper Question
Parchment paper is very different from waxed paper.
For one thing no wax is in parchment paper.
For another thing textures are completely different,
parchment is rough and waxed paper is smooth.
If you're looking for sources, try the art supply store.
On Tue, 25 Mar 1997, 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?
>
> Thanks for your help.
>
> >From the shores of Hood Canal,
> ldanhaue@linknet.kitsap.lib.wa.us
>
jude <jdashiel@eagle1.eaglenet.com>
------------------------------
Date: Wed, 26 Mar 1997 19:02:09 -0500
From: Anna Heller <jasper@GLOBAL2000.NET>
Subject: Re: Parchment Paper Question
> Is parchment paper different than wax paper or can I substitute wax paper
> for parchment paper?
I actually tested this when writing my last (and so far only) cookbook.
You can use wax paper as a substitute IF it is entirely covered - like for
lining the bottom of a cake pan. You cannot expose it openly to heat, as,
say on a
cookie sheet. It smokes when exposed to oven heat. (And was that
unpleasant ....!
------------------------------
Date: Wed, 26 Mar 1997 18:14:21 +0000
From: lunchuck <jock@THIRD-WAVE.COM>
Subject: Kielbasa recipe.......Easy!
While channel surfing one day...when I was home during an extended
illness, I happened upon a PBS channel that was demonstrating this
recipe. It is unbelievably easy and inexpensive. I hope you like it!
* Exported from MasterCook *
Kielbasa 5
Recipe By : PBS demo
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Main Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds kielbasa -- cut in 1/2" pieces
1 large green pepper -- cut in 1" pieces
1 large onion -- cut in 1" pieces
1 cup Uncle Ben's Converted Rice
29 ounces whole peeled plum tomatoes
Preheat oven to 350 degrees. Combine all ingredients in casserole with
lid. Bake 1 hour, stir, bake 1 more hour. serve!
- - - - - - - - - - - - - - - - - -
NOTES : This is as easy as it sounds! Good too!
------------------------------
Date: Wed, 26 Mar 1997 17:55:48 -0800
From: Edd & Julie Sterchi <sterchi@WABASH.NET>
Subject: Re: Crockpot Recipes
HI!
I'm with Sue, Sharon, when you've done all the "research", share the
keeper crockpot recipes, please??!
Julie :)
------------------------------
Date: Wed, 26 Mar 1997 21:07:36 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: Caipirinha for Victor
submeta aprendendo-ingles
Victor,
I expect that there will be no half-empty bottles left in your house by Sunday.
Cachac,a in the drink of the poor in Brazil. Called Pinga in the vernacular.
It is a white sugar-cane alcohol. If made at home, it is not unlike moonshine.
Better grades of pinga, aged, know as "state-bottle" would be more like brandy. (This
is in vogue with the Grey Poupon crowd these days.
Enjoy it.
Later,
Jazzbel
* Exported from MasterCook *
Batida
Recipe By : jazzbel@batelnet.bs
Serving Size : 1 Preparation Time :0:00
Categories : Brazilian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup cachac,a
1 tablespoon freshly grated coconut -- see note
2 teaspoons sugar(may adjust to taste)
3 tablespoons crushed ice
Mix all ingredients in a blender or food processor. Put in a chilled champagne glass.
Serve cold and garnish with aslice of coconut.
- - - - - - - - - - - - - - - - - -
NOTES : you may substitute coconut jelly for the garted coconut.
* Exported from MasterCook *
Brasileirinho
Recipe By : jazzbel@batelnet.bs
Serving Size : 1 Preparation Time :0:00
Categories : Brazilian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sweetened condensed milk
1 can cachaca(use the milk can to measure)
200 mililiters coconut milk(use canned)
1 tray crushed ice
Blen all ingredients in a blender or food processor. Add crushed ice and serve.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Caipirinha
Recipe By : jazzbel@batelnet.bs
Serving Size : 1 Preparation Time :0:00
Categories : Brazilian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lime
2 tablespoons sugar(may adjust to taste)
ice cubes(6 to 8)
1/2 cup cachaca
Cut the lime in half, through the stem end. Remove the pith that runs down the middle.
Cut each half in two pieces, then into thin slices. Place half the lime slices into
two old-fashioned glasses, add a tablespoon of sugar to each glass, stir until the sugar
dissolves, while mulling the lime.
Add cracked ice to each glass.
Pour 1/4 cup Cacahaca to each glass, stir vigourously, serve.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Forro
Recipe By : jazzbel@batelnet.bs
Serving Size : 1 Preparation Time :0:00
Categories : Brazilian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can sweetened condensed milk
1 1/2 cans pinga
200 milliliters coconut milk(use canned)
1 teaspoon vanilla
1 teaspoon cinammon
1/2 cup creme de cacao
1 tray ice cubes
Forro' is Brazilian musical genre, which sounds a lot like cajun music. American
service men in WWII woudl invite the local folks to dance with them. They used to pick
them up in a truck, telling them the paty ws "For ALL". People thought forro' was the
name of the music. One great forro musician was named Luis Gonzaga.
Blend all inngrdients in a food processor. Add crushed ice and serve.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Saci Perere
Recipe By : jazzbel@batelnet.bs
Serving Size : 1 Preparation Time :0:00
Categories : Brazilian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup cachac,a
3 tablespoons honey(may adjust to taste)
Juice of one lime
- - - - - - - - - - - - - - - - - -
NOTES : Saci Perere is a mythical one legged dwarf of the Brazilian Folklore.
This drink is actually taken as Flu Medicine.
Mix all the ingrdients in asauce pan over low heat. Stir ubtil warm. Serve warm in a
cup.
------------------------------
Date: Wed, 26 Mar 1997 18:37:10 -0800
From: Lynette Scribner <lscrib@GORGE.NET>
Subject: Tried Recipe: New Orleans Bread Pudding
Early in the month Deborah Kirwan posted this recipe during the bread
pudding thread. Just got around to trying it tonight. The comments were
as follows: "Mmmm, Mama, your a good cooker!" (from the 4 year old),
"Yummy!" (from the 2 year old) and a lot more kicks than usual from the
unborn one! We don't know what Dad thinks yet, since we didn't wait for
him to get home from work. This really was good! A couple changes - I
only had brandy, so substituted that in the sauce (I know, probably a
sacrilege!) and I did cook the sauce with the brandy in it a little longer
than called for to get rid of the alchohol since I was serving little
people. Definitely a keeper for those times when you aren't counting
calories and cholesterol! Thanks, Deborah! Here's a repost in case anyone
missed it.
Lynette
As posted by Deborah Kirwan:
Gretchen, here is my favorite bread pudding recipe. It's a New
Orleans bread pudding (from La Bouche Creole by Leon E. Soniat, Jr,
but also almost exactly the same as the recipe that I asked for--and
received--at the Bon Ton Cafe in New Orleans). I find that you can
use almost any kind of white or wheat bread, but a good homemade
bread or french bread works best--one that has some substance, not
the typical marshmallow texture from the store. This recipe calls
for apples, though I don't use them (and neither does the Bon Ton).
Deb
___________________________
BREAD PUDDING
1 loaf stale bread (the more stale the better)
1 quart milk
4 eggs
2 cups sugar (see note below)
2 tbsp vanilla extract
1 cup seedless raisins
2 apples, peeled, cored and sliced
1/4 cup butter
Crush the bread into the milk and mix well. Beat the eggs and add to
the bread and milk, together with the sugar, vanilla, raisins, and
apples. Mix well. Melt the butter and pour into the pan in which
you're going to bake the pudding, then pour in the rest of the
ingredients.
Bake about 50 minutes in a preheated 350-degree oven (until the
pudding is firm). This can be served warm or cool, as is or with the
whiskey sauce.
(Deb's notes: Now, if you're going to eat it plain, use real vanilla
(2 *tbsp* is not a typo). Also use real butter, and if you like,
you can sprinkle on a little cinnamon, though this is not a New
Orleans flavor for BP. However, if you are going to serve it with the
wickedly delicious whiskey sauce (which makes this absolutely the
best dessert in the world), you can get away with skim milk in the
pudding, leave out the butter (there's plenty in the sauce), and
even use an egg substitute! I prefer to save my calories for the
sauce. Oh yes, I only use 1 cup of sugar, no matter how I plan to
serve it; two cups is *way* too much. Use a glass 9x13 pan for
baking.)
WHISKEY SAUCE
1/2 cup melted butter (real butter)
1 cup sugar
1 egg, beaten
a jigger or two of whiskey (bourbon)
Cream the butter and sugar in a double boiler. Add the egg and stir
rapidly, so the egg doesn't curdle. When well mixed, allow to cool.
Add whiskey to taste.
------------------------------
Date: Wed, 26 Mar 1997 21:55:59 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: Re: Parchment Paper Question
Jude DaShiell wrote:
>
> Parchment paper is very different from waxed paper.
> For one thing no wax is in parchment paper.
> For another thing textures are completely different,
> parchment is rough and waxed paper is smooth.
> If you're looking for sources, try the art supply store.
> On Tue, 25 Mar 1997, 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?
> >
> > Thanks for your help.
> >
> > >From the shores of Hood Canal,
> > ldanhaue@linknet.kitsap.lib.wa.us
> >
>
> jude <jdashiel@eagle1.eaglenet.com>
I've also found parchment paper at Lechter's housewares stores, and
Williams-Sonoma.
liz in Cincinnati
------------------------------
Date: Wed, 26 Mar 1997 22:00:48 EST
From: Cynthia Ryan <cdryan@JUNO.COM>
Subject: Re: Crockpot Recipes
Me too!
Cindy
cdryan@juno.com
On Wed, 26 Mar 1997 17:55:48 -0800 Edd & Julie Sterchi
<sterchi@wabash.net> writes:
>HI!
>
>I'm with Sue, Sharon, when you've done all the "research", share the
>keeper crockpot recipes, please??!
>Julie :)
>
------------------------------
Date: Wed, 26 Mar 1997 21:39:57 -0500
From: Carl McDowell <WenDMac@AOL.COM>
Subject: Re: poke cake WANTED RECIPE
You asked for a recipe where you poke holes in a cake and pour something over
the top. I hope this is the kind of cake you were looking for.
Jello Cake
1 White cake mix (prepare as normal)
1 Box Jello, mix with
3/4 C boiling water and
3/4 C cold water
Poke holes in cake with fork while warm and pour jello on top.
Spread 1 carton of cool whip over the cake and refrigerate. You can also
sprinkle the top with colored sugar.
Wendy
------------------------------
Date: Wed, 26 Mar 1997 21:40:04 -0500
From: Carl McDowell <WenDMac@AOL.COM>
Subject: Cream Cheese Cupcakes
I just wanted to tell everybody hello and intoduce myself. My name is Wendy.
I thought that I should do more that just say hello so here is one my
favorite recipes. I'm also looking for easy and quick recipes to use for
dinner. I also have a 3 year old that doesn't really care about eating.
Does anyone have any recipes that would make her want to eat?
Cream Cheese Cupcakes
1 (8oz pkg) Cream Cheese
1 unbeaten egg
1/3 C Sugar
1/8 tsp Salt
1 (6oz pkg) Chocolate Chips
1 1/2 C Flour
1 C Sugar
1/4 C Cocoa
1 tsp Soda
1/2 tsp Salt
1 C Water
1/3 C Cooking oil
1 T Vinegar
1 tsp Vanilla
Combine in bowl - cream cheese, egg, 1/3 C sugar, 1/8 tsp salt. Beat well.
Stir in chocolate chips. In another bowl combine flour, 1 C sugar, cocoa,
soda and 1/2 tsp salt - add 1 C water, cooking oil, vinegar, and vanilla.
Beat well, put cake part in paper cups 1/3 full. Top each with 1 tsp cream
cheese mixture.
Bake at 350 for 20 min.
Wendy
------------------------------
End of EAT-L Digest - 26 Mar 1997
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