Betsy, NY (07:36:38 am) :
Here are some pancakes to start with
Newsgroups: rec.food.recipes
Vicki Oseland oselands@countrygourmet.com
Banana Buttermilk Buckwheat Pancakes
Apple Pecan Pancakes
Buttermilk Pancakes
Cornmeal Pancakes From The Wildflower Inn
Banana Buttermilk Buckwheat Pancakes
Everyone's home for a long breakfast and it isn't Sunday? It's time
for Banana Buttermilk Buckwheat Pancakes, a healthy and fun way to
help fill a morning together. But the folks at the Ten Inverness
Way bed and breakfast turn healthy and fun into a way of life in
Inverness on the California coast, whether spending a morning
chatting in the kitchen or taking a jaunt to the Point Reyes
National Seashore.
BANANA BUTTERMILK BUCKWHEAT PANCAKES
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup buckwheat flour
2 tbsps sugar
1 tsp salt
1 tsp baking soda
4 tsps baking power
2 eggs, lightly beaten
4 tbsps butter, melted
1-1/2 cups buttermilk
1/2 cup milk
2 ripe bananas, mashed
In a large bowl, combine all-purpose flour, whole wheat flour,
buckwheat flour, sugar, salt, baking soda and baking powder. In
another bowl, combine remaining ingredients. Add liquid mixture to
the dry ingredients, stirring well. Drop by 1/3 cupfuls onto a 350-
degree griddle. Serves 4 to 6.
* Exported from MasterCook *
Apple Pecan Pancakes
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Flour
1 Tsp Baking Soda
1/2 Tsp Salt
2 Tbs Sugar
2 Eggs
2 Cups Buttermilk -- room temperature
2 Tbs Butter -- melted
1 Tsp Vanilla
1 1/2 Cups Apples -- Finely Chopped And
Peeled
1/2 Cup Pecans -- finely chopped
Vegetable Oil
In a large mixing bowl, combine flour, baking soda, salt and sugar.
Preheat a griddle or electric skillet to 350 degrees. (The lower
temperature will give the apples time to cook through.) In a small bowl,
beat the eggs. Add buttermilk, butter, vanilla and mix. Gradually add
egg mixture to dry ingredients and stir until well combined. Fold in
apples and nuts. Let mixture stand for 15 minutes.
Pour about 2 tsp. of vegetable oil onto heated griddle. For each pancake,
drop a scant 1/4 cup of batter onto the griddle. Bake until the surface
of the pancake is covered with bubbles that do not break, about 2-3
minutes. Turn and brown the other side. Remove to heated platter and
repeat until all batter is used. Serve with maple syrup. Makes about 24
3 1/2 inch pancakes.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Buttermilk Pancakes
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:40
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk
2 tablespoons butter -- melted
Sift together dry ingredients. Beat eggs until light. Gradually beat
in buttermilk and melted butter. Make a well in middle of dry ingredients.
Pour in liquid ingredients and stir until just blended. Pour batter by
large spoonfuls onto a hot, greased griddle. Cook over medium heat until
bubbles form all over and underside in golden. Flip and continue to cook
for 2-3 minutes more. Serve warm with butter and syrup or preserves.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cornmeal Pancakes From The Wildflower Inn
Recipe By : Wildflower Inn, Jackson, Wyoming
Serving Size : 8 Preparation Time :0:00
Categories : Inn
Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 cups buttermilk -- or plain yogurt
1/2 cup milk
1/4 cup vegetable oil
2 eggs
1 cup blueberries -- to 2 cups
-- (optional)
Combine the dry ingredients in a large bowl and mix well.
Add the buttermilk, milk, oil, and eggs and stir until all ingredients
are incorporated. Gently stir in the blueberries if you are using them. Let
sit for 5 to 10 minutes.
Heat a griddle or large frying pan to medium hot and oil lightly. Use a
1/4-cup measuring cup to ladle the batter onto the griddle. Cook until
bubbles form on the surface; turn to brown the second side.
Country Inns and Back Roads Cookbook (1995) by Linda Glick Conway
MC formatted by Brenda Adams adamsfmle@sprintmail.com; mc post 7/8/97
Dedicated to the famous and wonderful Rooby Beach, the moderator at
mc-recipe mailing list.
Betsy, NY (07:56:55 am) :
Newsgroups: rec.food.cooking
From: smile@ridgecrest.ca.us
Chocolate Buttermilk Waffles with Raspberries
Canadian Living 20th Anniversary Cookbook
Serving Size : 4
1 cup flour
2/3 cup sugar
1/2 cup cocoa
3/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs -- separated
1/4 cup margarine -- melted
1/2 teaspoon vanilla
10 ounces raspberries -- sweetened
In small bowl toss strawberries with sugar. Set aside.
Inlarge bowl, stir together flour, sugar, cocoa, cinnamon, baking
powder, baking soda. Make well in centre. Pour in buttermilk, egg yolks,
butter and vanilla. Whisk. In separate bowl, beat egg whites until soft
peaks form; fold one-quarter into batter. Fold in remaining egg whites.
For waffles, heat iron and cook, according to manufacturer's directions.
For pancakes pour 1/4 cup batter for each pancake. Cook until done.
Makes 10 waffles or 12 pancakes.
Betsy, NY (08:11:43 am) :
Newsgroups: rec.food.cooking
From: NEXIS@worldnet.att.net
French Toast a` l'orange
--------------------------------------------
Thick cut bread, either french loaf or hawaiian
4 eggs
1/4 cup milk
1/4 cup fresh OJ
2 Tbsp OJ concentrate (the frozen kind, but thawed)
1 tsp orange extract
3 Tbsp sugar
1 1/2 tsp cinnamon
butter
powdered sugar
=================================
Combine the fluid ingredients with the sugar and cinnamon, whisk until
well beaten. Pour into a flat shallow dish (I usually use a pie tin).
Heat griddle or skillet. [Some people use butter or oil, but you can
also spray with PAM type cooking spray]. Dip each slice of bread on
both sides and place on hot surface. Keep heat on med-low. Cook until
golden brown, flip, and do same to other side. Top with a pat of
butter, if desired, and sprinkle with powdered sugar. Yummy way to
serve Sunday breakfast!!!
Kimberly
Betsy, NY (08:22:02 am) :
Newsgroups: rec.food.recipes
From: "Kim"
Apple French Toast Strata
Basic Breakfast Strata (Light Version)
Breakfast Casserole
Title: Apple French Toast Strata
Categories: Breakfast, Breads
Yield: 4 servings
8 lg Slices French bread, cubed
1 pk (8 ounces) cream cheese, cut into cubes
1 lg Granny Smith apple, peeled and sliced
6 Eggs
1 c Milk
1 1/2 tb Cinnamon
Powdered sugar
Sliced almonds
Syrup
Place half of bread cubes in a greased 11 x 7 baking dish. Cover with
all of the cream cheese cubes, distributing evenly. Sprinkle with
apple slices. Top with remaining bread cubes and almonds. Beat
together eggs, milk and cinnamon until well blended. Pour over bread
mixture in dish. Cover and refrigerate overnight. Bake in preheated
375-degree oven about 35 minutes or until set. Sprinkle with powdered
sugar. Serve with syrup.
Date: 4 Nov 96 20:26:30 -0500
Title: Basic Breakfast Strata (Light Version)
Categories: Breakfast, Cheese/eggs
Yield: 6 servings
Vegetable cooking spray
3/4 lb Lean ground pork
3/4 ts Italian seasoning
1/4 ts Fennel seeds, crushed
2 Cloves garlic, minced
1 c Skim milk
2 ct (8-ounce) frozen egg substitute, thawed
1/4 c (1 ounce) shredded Cheddar cheese
3 Green onions, chopped
3/4 ts Dry mustard
1/4 ts Salt
1/4 ts Ground red pepper
6 sl (1-ounce) white bread cut into 1/2-inch cubes
Cherry tomatoes (optional)
Green onion tops (optional)
Directions: Coat a skillet with cooking spray; place over medium heat
until hot. Add next 4 ingredients; cook until meat is browned,
stirring to crumble meat. Drain in a colander; pat dry with paper
towels, and set aside. Combine milk and next 6 ingredients in a large
bowl; stir well. Add pork mixture and bread, stirring just until well
blended. Pour into an 11- x 7- x 2-inch baking dish coated with
cooking spray. Cover and chill 8 to 12 hours. Bake, uncovered, at 350
degrees for 50 minutes or until set and lightly browned. Garnish with
tomatoes and onion tops, if desired. Yield: 6 servings (serving size:
1 [3 3/4- x 3 1/2-inch] piece). Nutritional Info: CALORIES 258 (31%
from fat); PROTEIN 24.2g; FAT 8.8g (SAT 3.3g, MONO 3.5g, POLY 1.1g);
CARB 18.8g; FIBER 0.8g; CHOL 45mg; IRON 2.9mg; SODIUM 436mg; CALCIUM
148mg
Date: 4 Nov 96 20:26:30 -0500
Title: Breakfast Casserole
Categories: Breakfast, Cheese/eggs
Yield: 6 Servings
8 lg Eggs
2 1/2 c Milk
3 c Bread cubes
1 t Mustard, dry
1/2 lb Mushrooms, fresh
2 lb Sausage, bulk (see note)
1 lb Cheddar, grated (or more to taste)
Brown the sausage in a frying pan; drain off excess fat. Set aside.
In a large bowl, beat the eggs. Add milk, mustard and bread cubes.
If you like salty dishes, add a teaspoon of salt. Wait a few minutes
for the bread cubes to absorb the milk and eggs. Stir in 80 percent
of the grated cheese. Add the cooked and drained sausage. Mix well.
Pour into a casserole dish of the size that you would use to make
lasagna (about 9 x 13 inches).
Slice the mushrooms and arrange the slices on top of the casserole.
Sprinkle the remaining 20 percent of the cheese over the top of the
mushrooms. Bake for 45 minutes at 350 degrees F. Let cool 10 minutes
before serving.
NOTES:
* I've changed it slightly because I don't like to leave raw egg
mixtures in the refrigerator overnight, as the original recipe called
for. Yield: serves 6-8.
* You can cut up your own bread for the bread cubes, or else buy a
package of commercial poultry stuffing. Try to get unflavored bread
cubes if you buy them.
* For the sausage, try Spanish chorizo, English Cumberland sausage,
or American pork whole-hog sausage. I usually use a mixture of beef
chorizo and Jimmy Dean pork sausage. Any spicy pork- or beef-based
sausage will work.
* For the cheese, the best bet is Canadian sharp white cheddar. You
can substitute any cheddar, or Leicester, or Cantal, or for that
matter anything you want. I've never tried it with Swiss cheeses.
Difficulty: easy.
Time: 20 minutes preparation, 1 hour cooking and cooling.
Precision: no need to measure.
Typed for you by Kim Reese
Betsy, NY (08:22:59 am) :
Newsgroups: rec.food.recipes
From: "Kim" kreese@paradise.net
Cinnamon Roll Strata with Apples and Pecans
Mom's Breakfast Strata
Title: Cinnamon Roll Strata with Apples and Pecans
Categories: Breakfast, Breads
Yield: 6 servings
4 c Cubed (about 1-inch pieces) cinnamon rolls
2 tb Butter or margarine
2 Granny Smith apples, peeled, cored and cut into 1/2-inch dice
2 tb Brown sugar
1 1/2 ts Cinnamon, divided
1/2 ts Nutmeg, divided
1/3 c Golden raisins
6 Eggs
2 c Milk
1/4 ts Salt
1/2 c Pecan halves
2 ts Powdered sugar
Warm maple syrup
Spread cinnamon roll cubes on a baking sheet and toast in a preheated
300-degree oven 30 minutes. Remove from oven and cool.
In heavy skillet, heat butter over medium heat until hot. Add apples,
brown sugar, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Saute
about 5 minutes, until tender and caramelized. Transfer to a plate
and cool.
Spray 9-by-13-inch baking pan with nonstick cooking spray or grease
lightly with melted butter or margarine. Spread toasted cinnamon roll
cubes in the bottom of the pan, followed by apples and raisins.
Whisk together eggs, milk, salt, 1 teaspoon cinnamon and 1/4 teaspoon
nutmeg. Pour over ingredients in pan, cover and refrigerate overnight
Toast pecans in preheated 350-degree oven 5 to 10 minutes or until
golden; do not over brown. Chop coarsely.
Remove strata from refrigerator 45 minutes before baking. Uncover and
sprinkle with pecans. Bake in preheated 350-degree oven about 35
minutes or until set in the middle. Sprinkle top with powdered sugar
and serve with warm maple syrup.
NOTE: Apple-pork link breakfast sausages can be added to this dish
with good results. Place 1/2 pound sausage in skillet, cover with
water and bring to a boil. Cook 10 minutes or until cooked through.
Remove from water and cool. Slice thinly. Spoon over bread cubes
before proceeding with the recipe.
From: harvey@indyvax.iupui.edu (James Harvey)
Date: 4 Nov 96 20:26:30 -0500
Title: Mom's Breakfast Strata
Categories: Breakfast, Cheese/eggs, Meats
Yield: 8 Servings
1 lb Hot spicy sausage
1 lb Bacon
12 Slices bread, cubed
2 1/2 c Grated sharp cheddar
8 lg Eggs
1 ts Worcestershire sauce opt.
1 ts Salt
1 ts Dry mustard
1 Quart of milk
Fry sausage and bacon. Drain well. Crumble and mix together. Spray a
lasagne or 9x13 in baking pan with non-stick spray. Place half the
bread cubes and cheese in baking dish, then the sausage and bacon,
then the remaining bread and cheese. Beat the eggs and add remaining
ingredients. Pour over the casserole and refrigerate overnight. Bake
for 1 hour in a Preheated 325F oven.
Notes: This is my mom's version of breakfast strata. We have since
made it with turkey sausage sometimes eliminating the bacon
altogether. I have never tried an egg substitute. Maybe 1C eggbeaters
instead of 4 of the eggs? Using 2% milk is okay. Low fat shredded
cheese is okay or a mix of regular and low fat. Just some ideas if
you want to make the dish lighter.
Typed for you by Kim Reese
Betsy, NY (08:26:36 am) :
Newsgroups: rec.food.baking
From: Lobo119@xworldnet.att.net
These 2 recipes are super! They are mixed the night before, baked in
the a.m. so you can carry them still warm to work, can be re-warmed in
the microwave, or eaten lukewarm.
~~~~~~~~~~~~~~~~~~~~~~
ALMOND EGG SOUFFLŠ
10 slices day old bread
1/2 lb. shredded cheddar
2 2/3 c. milk
1/2 t. cornstarch
6-7 eggs
1/2 t. almond extract
1 t. salt
1/2 c. melted butter
1/2 c. slivered almonds
Decrust and cube bread. Alternate layers of cheese and bread in 2 qt.
baking dish. Beat next 5 ingredients and pour over bread. Pour 1/2 c.
(+ or -) melted butter over top. Chill overnight. Before baking,
sprinkle with almonds. Bake at 350 about 1 hr., making sure eggs are
set.
~~~~~~~~~~~~~~~~~~~~~~~`
SAUSAGE AND GREEN CHILI STRATA
9 x 13 pan
Brown and drain: 1 pound pork sausage
Oil the pan and layer in it: 2 1/2 slices white bread, cubed
1/2 c. green chiles, diced
1 1/2 c. grated cheddar cheese
(or use half cheddar and half Monterey jack)
Put all the sausage on top of cheese.
Layer on top of sausage: 2 1/2 slices white bread, cubed
1/2 c. green chiles, diced
1 1/2 c. grated cheddar cheese
Mix together and pour over all: 4 eggs
2 c. milk
3/4 t. salt
3/4 t. chili powder
3/4 t. pepper
Chill overnight in refrigerator. Bake at 350ƒ for 30 minutes or until
puffed and browned.
Betsy, NY (08:34:40 am) :
Newsgroups: alt.coffee
From: "J.Moore" grayback_farm@bigfoot.com
(from the Book of Beverages)
1 oz Frangelico
1 oz creme de cacao
2 oz espresso
4 oz hot chocolate
miniature marshmallows
Combine Frangelico, creme de cacao, espresso and hot chocolate in a 10 to
12 oz mug and topped with marshmellows.
------------------------------------------------------
BANANA FUDGE LATTE:
1 oz banana syrup
1 oz chocolate fudge syrup
1/2 oz vanilla syrup
2 shots espresso
steamed milk
whipped creme
optional sprinkles
combined syrups and espresso and fill with steamed milk and top with
whipped creme and of course the required red cherry!
------------------------------------------------------
SUGAR DADDY LATTE:
1 oz caramel syrup
1 oz chocolate syrup
1 shot espresso
steamed milk
As above, mix and enjoy!
Hope you like these....
Joyce Moore
Joyce's Cyber Coffee House
featuring the Coffee Gourmet Coffees:
http://members.tripod.com/~selma/index.html
Betsy, NY (08:43:08 am) :
Title: Blueberry Syrup
Categories: Fruits, Canning, Sauces
Yield: 6 Servings
2 qt Blueberries, rinsed and drained
2 c Water
1 tb Grated lemon peel
3 c Sugar
4 c Water
2 tb Lemon juice
Crush berries; add 2 cups water and lemon peel. Simmer 5 minutes.
Drain through several layers of damp cheesecloth or jelly bag.
Squeeze to extract juice and pulp from berries. Mix sugar and 4 cups
water. Boil to 260 (adjust for altitude). Add berry juice to sugar
syrup. Boil 1 minute. Add lemon juice. Pour hot into hot jars,
leaving 1/4 inch head space. Adjust caps. Process 10 minutes in
boiling water bath. Yield: about 3 pints.
From: Ball Blue Book Shared By: Pat Stockett
Title: U.s. Department of Agriculture Berry Syrup
Categories: Canning
Yield: 9 Servings
6 1/2 c Fresh or frozen berries or other fruit of choice
6 3/4 c Granulated sugar
Blueberries, cherries, grapes, raspberries, strawberries, and
marionberries are easily made into toppings for use on ice cream and
pastries. You'll note that this recipe calls for quite a bit of
sugar, which gives it more of a syrup consistency. If you're after a
lighter version, cut back on the sugar and extend the boiling time to
5 minutes.
Wash, stem and cap the fruit and crush in a saucepan. Heat to boiling
and simmer until soft, 5 to 10 minutes. Strain through a colander and
drain until cool enough to handle.
Meanwhile, wash 5 pint or 9 half-pint jars. Keep hot until needed.
Prepare lids as manufacturer directs.
Strain the collected juice through a double layer of wet cheesecloth
set in a wire mesh strainer or jelly bag. Discard the dry pulp. You
should have about 4-1/2 to 5 cups of juice.
Combine the juice with the sugar in a large saucepan, bring to boil,
and simmer 1 minute. Remove from heat, skim off foam and ladle the
hot syrup into one hot jar at a time, leaving 1/2-inch head space.
Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close
remaining jars. Precess in a boiling water bath for 10 minutes.
Makes 5 pints or 9 half-pints.
Alternately, simply pour the syrup into clean jars and refrigerate up
to 6 weeks. Or pour into ice cube trays and freeze, then pop the
cubes into freezer bags and return to freezer for up to 12 months.
Source: Adapted from The Complete Guide To Home Canning by The U.S.
Department of Agriculture.
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 09 Oct 96
Title: Blackberry and Apple Syrup
Categories: Canning
Yield: 1 Servings
3 1/2 qt Blackberries, Loganberries or Marionberries (4 lbs)
2 1/3 c Apple juice
Granulated sugar *
1/2 c Lemon juice
Delicious splashed into a glass of white wine, sparkling soda or even
over pancakes and waffles.
Combine the berries and apple juice in a large nonaluminum saucepan.
Bring to a boil and simmer over very low heat for 20 minutes or until
the fruit is soft. Mash with a potato masher.
Line a sieve with several layers of damp cheesecloth. Strain the
juice into a nonaluminum bowl. Gather the corners of the cheesecloth
and lightly squeeze to extract as much juice as possible.
* Measure the juice. For each 2-1/3 cups juice, measure out 1 cup
sugar.
Pour the juice back into the saucepan, add the sugar and stir over
low heat until the sugar has completely dissolved. Stir in the lemon
juice. Bring the mixture to a boil and simmer for 5 minutes.
Cool for at least 5 minutes, then pour into clean hot jars or
bottles. Or pour the syrup into ice cube trays, leaving enough room
for expansion. When frozen, turn the cubes out into plastic bags and
keep in the freezer.
FOR LONGER STORAGE: Ladle the hot syrup into 1 hot, clean canning jar
at a time (for this recipe, you will probably use either four
half-pint (8 ounce) jars, or two pint jars, but have another 8 ounce
jar on hand in case it's needed), leaving 1/2 inch head space. Wipe
jar rim with a clean, damp cloth. Attach lid. Fill and close
remaining jars. Process in a boiling water bath for 10 minutes.
Makes about 1 quart, or 2 pints, or 4 half-pints.
Source: Adapted from Clearly Delicious by Elizabeth Lambert Ortiz
As published in the Oregonian FoodDay; typos by Dorothy Flatman 1996
From: Dorothy Flatman Date: 09 Oct 96
Betsy, NY (08:55:28 am) :
Bran Muffins for Fran:
Bran Muffins
3 cups bran cereal (not flakes)
3/4 cup boiling water
3 Tbsp frozen orange juice concentrate, thawed
1/2 cup vegetable oil
2 eggs
2 cups lowfat buttermilk
2 1/2 cups flour
1 1/2 cups sugar
2 1/2 tsp baking soda
1 cup dried currants (optional)
1/2 cup chopped walnuts (optional)
In large bowl, mix 1 cup of the cereal, water, juice and oil. Add eggs and buttermilk & mix well. In another
bowl, mix remaining 2 cups of cereal, flour, sugar, baking soda, and currants. Add the dry stuff to the wet
stuff and mix well. Put the batter into greased muffin cups (about 3/4 full) and sprinkle with nuts. Bake at 350
degrees for 25-30 minutes, but be careful not to overbake (dries them out). Makes 24 muffins. You can
refrigerate the batter for up to 2 weeks.
Betsy, NY (09:36:40 am) :
GOLDEN ZUCCHINI MUFFINS
2 eggs, 2/3 cup grated carrots, 2/3 cup raisins, 1/2 tsp vanilla
1/2 cup melted margarine or butter, 1/4 tsp allspice (or pumpkin pie spice)
2/3 cup grated yellow zucchini (courgettes)
1/2 tsp baking powder, 1 tsp ground coriander, 1.1/2 cups flour
Preheat oven to 375oF, prepare pans. Put the first seven ingredients into a
bowl & mix well. Add the remaining ingredients & blend until just mixed.
Spoon into pans & bake for 20-25 mins. Makes 12.
Betsy, NY (09:53:53 am) :
From: epsteine@spot.Colorado.EDU (Emily Epstein)
Newsgroups: rec.food.cooking
Subject: Dad's Summer Squash Pancakes
When I was growing up, pancakes were definitely Dad's thing. Mom made the
waffles, but Dad did the pancakes. Also the salads, fruit pies, jam, canned
tomatoes and peaches, Thanksgiving turkey, salmon or halibut steaks, any fish
that needed cleaning, and sometimes vegetables, usually experimental. Mom and
Dad are both excellent, adventurous cooks, but always had very different
styles. Where Mom liked trying out new recipes that she'd found, Dad liked
(still likes) to wing it with whatever he could find in the garden, the
cupboard, or the fridge.
If you leave out the squash, you have Dad's basic pancake recipe, which not
only tastes better than most, IMHO, but is made up of stuff we always had on
hand. Not being one to settle for mere excellence, Dad added all sorts of
things to the basic recipe, as inspiration and availability dictated. Some of
these combinations were really wonderful, and some of them were really not.
One of the most memorable failures was the leftover pea and stringbean puree
pancakes. Actually, I don't remember that they tasted all that bad, but none
of us (except Dad, of course) could ignore the way they looked. They were
about the color of uncooked spinach noodles, but yellower, and a little
grayer, lightly browned on the surface, with darker flecks of stringbean
throughout. Feh.
Dad's summer squash pancake recipe, on the other hand, was an inspired effort.
It actually won a cooking contest sponsored by the local (Madison, Wisc.)
paper in the early 1960s, and he has the clipping to prove it. They were
always a major treat when I was a kid. It's still one of my favorite things to
do with summer squash, especially since I now use a food processor, instead of
grating the squash by hand. We always made the pancakes with yellow crookneck
squash when I was growing up, but yellow straightneck or even yellow zucchini
work just as well. Green zucchini would probably taste as good, but the
pancakes might look a little funny.
Summer squash pancakes
1 c. Bisquick, or other pancake mix
1/4 c. milk
1/4 c. cottage cheese
1 Tbl. vegetable oil
1 egg
1 medium or large summer squash, washed, not peeled, coarsely grated.
Combine everything except the squash. Beat the mixture into a fairly smooth
batter. Stir in the squash. You should have pancake batter with a lot of
shredded squash in it, not shredded squash held together with a little batter.
Make more batter if necessary.
Oil and heat a griddle or skillet. Ladle out the pancakes in whatever size
suits you, and cook over moderate heat until the top surface starts to look
firm, and most of the bubbles have popped. Turn over and brown the other side.
Serve with maple syrup, cinnamon and sugar, or (my personal favorite)
cinnamon, ginger and sugar.
Enjoy.
Emily Epstein
epsteine@spot.colorado.edu
Betsy, NY (1:10:09 pm) :
Fruit and Honey Spinach Salad
May 1994 Cooking Light Magazine
8 cups loosely packed fresh spinach leaves
2 cups cantalope balls
1 1/2 cups halved fresh strawberries
2 tbsp raspberry jam
2 tbsp raspberry white wine vinegar
1 tbsp honey
2 tsp olive oil
1/4 cup chopped macadamia nuts
Combine spinach, cantalope balls, and strawberry halves in a large
bowl; toss gently. Combine jam and next three ingredients in a
small bowl; stir with a wire whisk until blended. Drizzle over
spinach mixture, toss well. Sprinkle with nuts. Yield: 6 servings
(serving size 1 1/3 cups)
Calories 128 PROTEIN 3.3g; FAT 6.3g; CARB 17.7g
Betsy, NY (1:12:51 pm) :
Title: Shrimp and Jicama Salad with Chile Vinegar Categories: Fish, Harned 1994, Salads, Vegetables,
Vinegars
Yield: 4 servings
5 c ;Water
1 lb Small fresh shrimp; unpeeled
2 c Jicama; peeled and shredded
4 lg Tomatoes; sliced
4 lg Fresh tomatillos husked and sliced
Fresh cilantro sprigs (opt.)
-----------------------CHILE VINEGAR----------------------------
2/3 c White wine vinegar
1/4 c Sugar
1/8 ts Salt
3 tb Fresh cilantro; minced
2 tb Jalapeno pepper seeded and minced
Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well; rinse in cold water. Chill. Peel and
devein shrimp.
Pour 1/3 cup of chile vinegar over shrimp; toss gently. Pour 1/2 cup chile vinegar over jicama; toss gently.
Arrange tomato slices and tomatillo slices on individual salad plates; top evenly with jicama mixture. Place
shrimp mixture over jicama mixture. Pour remaining chile vinegar over salads. Garnish with fresh cilantro
sprigs, if desired.
To make the chile vinegar, combine all vinegar ingredients in a medium mixing bowl; stir with a wire whisk
until well blended. Yield: 1 1/4 cups vinegar.
From _Creme de Colorado_ by The Junior League of Denver, CO. In _America's Best Recipes: A 1989
Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1989. Pg. 35. ISBN 0-8487-0765-6. Electronic
format by Cathy Harned.
Betsy, NY (1:16:58 pm) :
I have to post this :)))
Title: Dagwood Bumstead Sandwich
Categories: Sandwiches, Lunch
Yield: 1 servings
3 lg Onions
1 Head lettuce
4 Tomatoes, sliced
1 Lobster tail
1 Eagle talon
1 Fish (pref.2-days old)
1 Pot spaghetti - Cold and gooey
1 lb Bacon (cooked?)
1 Meatloaf
1 Ham
1 Fried egg (over easy)
1 String of sausages
1 Mayonnaise, gallon
1 Jar of pickle relish
1 Tin of sardine in oil
1 Bottle of ketchup
1 Bottle Sweet mustard
1 Hot mustard
1 Loaf Bread
Assorted cheese
Assorted vegetables
Assorted olives
NOTES FROM MINNEAPOLIS STAR TRIBUNE:
Now that he has announced that his joining his wife's catering business,
cartoon chowhound Dagwood Bumstead is releasing the recipe for his famous
Dagwood sandwich. See ingredients above. See directions below.
DIRECTIONS: Arrange the ingredients between two slices of bread. Serves
one.
Betsy, NY (1:28:54 pm) :
If you have a lot of calories to spare!
Jalapeno Cheese Soup
Recipe By : Guadalupe Cafe, Santa Fe, NM
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Cheese
Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 c Chicken broth
8 Celery stalks
2 c Diced onion
3/4 tsp Garlic salt
1/4 tsp White pepper
2 lb Velveeta cheese
1 c Diced jalapeno peppers
Sour cream
Flour tortillas
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes.
In a large saucepan place the chicken broth, celery, onions, garlic salt, and
white pepper. Cook over high heat for 10 minutes, or until the mixture reduces
and thickens slightly.
In a blender or food processor place the broth and the cheese. Puree them
together until the mixture is smooth.
Return the pureed mixture to the saucepan and simmer it for 5 minutes.
Add the diced peppers and mix them in well.
Serve with a dollop of sour cream and warm flour tortillas.
- - - - - - - - - - - - - - - - -
NOTES : From "Santa Fe Recipe", Tierra Publications.
Formatted for you by Garry Howard - Cambridge, MA
garhow@hpubmaa.esr.hp.com
CarolB, FL (1:29:28 pm) : Here is one with one pound of Velveeta! * Exported from MasterCook *
Black-Eyed Pea's Broccoli-Cheese Soup
Recipe By : Fort Worth Star-Telegram
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds broccoli -- fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam broccoli until tender. Place half-and-half and water in top of
double boiler. Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl. Stir into cheese
mixture in double boiler and heat over simmering water until soup
thickens.
SueA, CA (4:00:20 pm) : Here's an easy quick recipe
Good for feeding hungry kids or husbands who are feeling neglected because their wives are using the computer
so much.
One-Pan Fresh Apple Snack Cake
1 cup all-purpose flour
1/2 cup brown sugar, packed (dark or light)
1/2 cup chopped, unpeeled, cored cooking apple (about 1/2 med. size apple)
1/2 cup finely chopped walnuts
1/4 cup melted margarine
1 large egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1.4 teaspoon ground cinnamon
Heat oven to 350 F. Put all the ingredients into an ungreased 8-inch square baking pan. Mix well and then
spread stiff mixture evenly in pan. Bake 25 to 30 minutes, until a cake tester inserted in the center comes out
clean. Remove pan from oven and place on a wire rack to cool for 10 to 15 minuttes. Run a knife between the
edge of cake and pan to loosen. Cut into 16 squares and serve from pan.
Makes 16 servings.
Betsy, NY (4:05:50 pm) : Date: Fri, 8 Jul 1994 18:45:23 EDT
From: Felicia Pickering
Subject: RECIPE: Iced Lemonade Tea
I guess you can tell that it was 98 degrees F here in Washington, DC
today!
Iced Lemonade Tea
(makes 6 8-ounce glasses)
4 bags English Breakfast tea, regular or decaffeinated
1 bag peppermint tea
6 cups boiling water
1/4 cup thawed lemonade concentrate
6 thin slices of lemon
Fresh mint leaves (optional)
Place the tea bags in a heat-proof pitcher, pour on the boiling water
and stir once. Cool for 30 minutes; remove the tea bags. Stir in
the lemonade concentrate. Add the lemon slices and cool completely.
Pour the tea into ice-filled glasses and garnish each with a sprig
of mint. Offer a bowl of superfine sugar for those who prefer their
tea sweetened further.
SueA, CA (4:41:38 pm) : { Exported from MasterCook Mac }
I'm sitting here with this in hand and it is soooooo good! It is worth messing up pans for.
Ice Caramel Coffee
Recipe By: Gourmet July 1997
Serving Size: 2
Preparation Time: 0:00
Categories: Beverages
Amount Measure Ingredient Preparation Method
4 tablespoons sugar
1 cup water
2 tablespoons instant espresso powder
1/4 teaspoon vanilla
3/4 cup milk
1/4 cup heavy cream
1 1/2 cups ice cubes
In a dry heavy skillet cook 3 tablespoon sugar over moderatley low heat, stirring slowly with a fork (to help
sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep
golden. Add 3/4 cup water and simmer, stirring, until caramel is dissolved. (Mixture will bubble up.)
In a metal bowl stir together espresso powder and remaining tablespoon sugar. Pour hot caramel over espresso
mixture and stir until dissolved. Stir in vanilla and remaining 1/4 cup water.
In a blender blend together caramel coffee mixture, milk, cream, and ice until smooth.
Serve iced coffee topped with whipped cream.
(6:30:03 pm) : Yes a lot of people seem to want to come here and we have lots of tourists. You should definitely try
to come some time! Have you heard of a type of chilli called Rodillo? (I think that's it, it's a strange shape)
SueA, CA (7:06:14 pm) : Caribean Coconut Curry Sauce
Bon AppÈtit July'95
To brush on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken
or shrimp, with some left over to pass at the table.
2/3 cup canned cream of coconut (such as Coco Lopez)
1/2 cup fresh lime juice
6 tablespoons minced green onions
2 teaspoon curry powder
1/2 teaspoon cayenne papper
1/2 teaspoon salt
Whisk cream of coconut and fresh lime juice in small bowl until smooth. Stir in green onions , curry powder,
cayenne pepper and salt. (Can be made 1 day ahead. Cover and refrigerate.)
Brush half of sauce over chicken or seafood before and during grilling. Pass remaining sauce separately.
SueA, CA (7:08:35 pm) : EMERIL'S CREOLE SEASONING (BAYOU BLAST)
Yield: 2/3 cup
2 1/2 tablespoons paprika Ý
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
SueA, CA (7:19:39 pm) : Thai Red Curry Snapper Soup
Bon AppÈtit Feb 1995
2 cups dry white wine
3 fresh lemongrass stalks* (bottom 4 inches only), thinly sliced (about 1/2 cup)
1 tablespoon (generous) matchstick-size pieces peeled fresh ginger
2 teaspoons minced garlic
4 cups bottled clam juice
4 cups canned unsweetened coconut milk* *
2 teaspoons red curry base*
1 teaspoon grated lime peel
3 tablespoons cornstarch
2 tablespoons water
l/4 cup fresh basil leaves, thinly sliced
1 tablespoon lemon juice
8 ounces snapper fillet, cut into 1/2-inch cubes
16 medium uncooked shrimp, peeled, deveined, halved lengthwise
Combine wine, lemongrass, ginger and garlic in heavy large saucepan. Bring to boil over medium-high heat.
Add clam juice and coconut milk and boil until reduced to 8 cups, about 10 minutes. Stir in curry base and lime
peel.
Mix cornstarch and water in small bowl until smooth. Add to soup and bring to boil, stirring. Reduce heat and
simmer 5 minutes, stirring occasionally. Mix in basil and lemon juice. Add fish and shrimp and simmer just
until cooked through, about 2 minutes. Season to taste with salt and serve.
*Lemongrass and red curry base are available at Asian markets and in the specialty foods section of some
supermarkets.
**Unswreetened coconut milk is available at Southeast Asian and Latin American markets and many
supermarkets.
SueA, CA (7:24:20 pm) : Another spicy one. Good with grilled meats
Spicy Coconut Mint Chutney
Gourmet March'92
1 serrano or 2 jalpeÒo chilies, seeded and chopped coarse
2/3 cup sweetened flaked coconut
1 teaspoon salt, or to taste
2 teaspooons freshly grated lemon zest
3 tablespoons fresh lemon juice, or to taste
2 cups pakced fresh mint leaves
2 tablespoons water
1/2 cup plain yogurt
In a food processor blend the chilies, the coconut, the salt, the zest, the lemon juice, the mint, the water, and
the yogurt until the mixture is ground fine. The chutney keeps, covered and chilled, for 2 days. Serve the
chutney with grilled or broiled chicken or fish. Makes about 1 1/4 cups
END OF FILE
