Betsy (07:57:03 am) :
Our 'On Food' chat times and topics are
listed here: http://www.recipelink.com/talktkl.html

In the meantime, a recipe from the Net for your viewing pleasure:

Ice Cream Cones

1/2 cup cake flour
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup oil
2 egg whites
2 tablespoons water
1/2 teaspoon vanilla extract
salt

Sift together dry ingredients. Add oil and egg whites; mix until smooth.
Add water and vanilla. For each cone: pour about 1 1/2 tbsp batter onto
hot, lightly greased skillet. Spread into 4-inch circle. Cook over low
heat 4 minutes until lightly browned. Turn; cook one minute. Roll into
cone shape. Secure with toothpick and cool on rack. Makes 8 to 10 cones.

- - - - - - - - - - - - - - - - - -
NOTES : Entered by Gayle Albert
Internet: gayle@free.org

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Kate (9:11:18 pm) : MICROWAVE NECTARINE COBBLER

5cups sliced fresh nectarines (about 2 pounds)
1(4-serving-size) package regular butterscotch pudding mix (not instant),
divided
4tablespoons margarine
*cup all-purpose flour
cup quick oats
*cup firmly packed dark brown sugar
1/3cup chopped pecans
1teaspoon ground cinnamon
Place nectarines in a 9-inch-round glass cake dish. Sprinkle with 2
tablespoons pudding
mix. Melt margarine in 4-cup glass measure on high in microwave 30 to 40
seconds. Add
remaining pudding, flour, oats, brown sugar, pecans and cinnamon. Mix until
crumbly.
Distribute over nectarines. Microwave on high 12 to 13 minutes or until
bubbly, rotating
dish midway through cooking. Let stand 10 minutes. Serves 6.

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Kate (9:15:35 pm) : STRAWBERRY CHOCOLATE MOUSSE
2 squares Baker's semi sweet chocolate
1/4 cup water
2 pkgs. (3 ounces each) cream cheese at room temperature
1/4 cup milk
1 Tbsp. sugar
3 1/2 cups thawed Cool Whip whipped topping
1 pint fresh strawberries, hulled and sliced

Melt chocolate in water in saucepan over very low heat, stirring constantly
until smooth.
Cool. Beat one package of the cream cheese until smooth. Add milk and 1
tablespoon
sugar; blend well. Measure two cups of Cool Whip and fold into cheese
mixture; then fold
in half the strawberries. Spoon into a 1 1/2 quart souffle dish or straight
sided dish. Chill.

Meanwhile, beat remaining package of cream cheese until fluffy. Gradually
blen in
chocolate; then fold in the remaining whipped topping. Spoon over strawberry
mixture.
Chill about 3 hours. Dip dish in warm water and unmold onto serving plate.
Garnish with
remaining strawberries and additional topping if desired. Makes 6 to 8
servings.
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Cath (9:18:26 pm) : Title: Apricot Cobbler
Keywords: Cobblers, Desserts, Apricots, Cobbler Crusade

For best results select very ripe apricots. This cobbler features
a buttery shortcake crust and an almond-cream topping.

Apricot Filling:

5.1/2 cups sliced apricots (about 2 lbs)
1/3 cup granulated sugar
2 Tablespoons quick cooking tapioca
1/4 teaspoon almond extract
2 Tablespoons melted butter or margarine

Preheat oven to 425^F. Grease a 9-inch square baking pan or dish.
In a large mixing bowl, carefully spoon together apricots, sugar,
tapioca and almond extract. Pour apricot filling into greased
baking pan or dish; drizzle melted butter or margarine on top and
set aside.

Shortcake Crust:

1.1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 cup granulated sugar
1/4 cup melted butter or margarine (4 Tablespoons)
1/2 cup whipping cream or 2% lowfat milk

Topping:
Whipped cream blended with slivered almonds.

In another large bowl, combine crust ingredients. Stir vigorously
with wooden spoon until a stiff dough forms. Spoon dough on top
of apricots to create a cobblestone effect. Bake 20-25 minutes or
until crust is golden brown. Cool 30 minutes; then top with
whipped cream and almond mixture.

Makes 6-7 servings.

Source Cobbler Crusade

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Risa G. (9:22:28 pm) : Here's a great one to use up some tomatoes:

Cheese and Tomato Crostini (from Jim Fobel's Big Flavors)
Serves 16 (an appetizer)

3 T. olive oil
2 lg. garlic cloves, minced
16 slices of firm, slightly stale, Italian Bread
each cut 1/4" thick
16 slices mozzarella cheese, each cut 1/4" thick
16 slices fresh Italian Plum Tomatoes, cut 1/4" thick
8 flat anchovy filets, halved (optional)
3 T. parmesan cheese
16 tiny fresh basil leaves, for garnish (optional)

1. Preheat oven to 400 degrees. Lightly oil a baking sheet.
2. Warm the olive oil in a small, heavy skillet over low heat. Add the
garlic and sizzle until fragrant, 1-2 min. Let cool.
3. Arrange the slices of bread close together on the baking sheet. Lightly
brush the tops with the garlic oil, reserving 2 tsp. Top each with a slice
of mozzarella and a slice of tomato. Dot with the anchovies and sprinkle
with parmesan. Drizzle with reserved 2 tsp. of oil over the tops.
4. Bake crostini in the top third of the oven for about 10 minutes, until
the cheese is bubbly and the toast is golden. Top each with basil leavee and
serve hot.

I've had this before (or similar) and it is really delicious!!!
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Cath (9:23:18 pm) : This was the prizewinner in the "other desserts"
category in a local contest
for desserts using tropical fruits.

Jean and Mary's Pineapple Cobbler

1 stick margarine
3/4 cup flour
3/4 cup sugar
2 tsp baking powder
3/4 cup milk
1 can pineapple chunks (16 oz.) drained

Melt margarine in a 9" square pan in 350 degree oven. Mix dry ingredients
together, then add milk and stir until well blended. Add mixture to melted
margarine. Distribute drained pineapple on the top. Bake for 50 minute at
350
degrees.

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Betsy (9:27:10 pm) : From: Diana Hamilton hamilton@gl.umbc.edu
Newsgroups: rec.food.recipes
Subject: Baked Haddock
Date: 18 Nov 1994 08:35:43 -0500

BAKED HADDOCK

1 lb haddock fillets
2-3 tbsp olive oil
1 medium onion chopped
1 medium green pepper chopped
3 tbsp parsley chopped
1 lb can tomatoes chopped, reserve juice
2 tsp cornstarch
1/2 tsp salt
1/2 tsp basil
pinch black pepper
lemon juice to taste

Saute onions, peppers and parsley in oil until soft, ~5 min. Stir in
tomatoes, juice, salt and pepper, basil and cornstarch. Cook until the
mixture thickens. Pour half the sauce in a 9x9" baking dish. Place the
fillets on top in a single layer, sprinkle with lemon juice and top with
the rest of the sauce. Bake 375F ~10 mn until flaky. Serve over rice.

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Cath (9:27:13 pm) : JAMBOREE PEACH COBBLER

1/2 cup margarine or butter 1 cup flour
2 cups sugar 1/2 tsp salt
3 tsp baking powder 1 cup milk
3 cups fresh peaches, peeled and sliced
1 tsp cinnamon

Preheat oven to 350^. Melt margarine in 8 x 12-inch baking dish.
Sift together flour, 1 cup of sugar, salt and baking powder, and
blend with milk. Pour mixture over melted margarine. Spread
peaches over this and sprinkle with other cup of sugar mixed with
cinnamon. Bake 1 hour. Crust will MAGICALLY appear and cover entire
surface of COBBLER! (Mrs Edwin A. Thayer)

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Risa G. (9:27:51 pm) : Mangoes are on sale for 79 cents around here and even
cheaper at the indian markets (I like near Little India, that is what we
call it anyway):

Frozen Mango Daquiri

Combine 1 c. milk with 1/3 c. light cream and pour into an ice cube tray.
Freeze until solid.

Cut enough flesh from a large, ripe mango to yield 1 cup and put it in a
food processor or blender. Add the frozen milk mixture, 1/4-1/2 c. dark rum,
2 T. sugar (preferable superfine), 2 T. fresh lime juice, and 1/4 tsp.
ground cinnamon. One tsp. vanilla extract can also be added, if desired.
Process to a fluffy puree and mound into stemmed glasses. Serve with a
tropical swizzle stick, a lime wedge and a slice of mango.

Now that is cool and delicious!!
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Velma (9:27:56 pm) : Quick Cobbler

4 cups peaches, or berries
1/4 cup sugar, mixed with fruit

1 stick butter or margarine--melted for 1/2 min. in microwave
Make batter of:
1 cup self-rising powder or add 1 tsp. baking powder to plain flour
1 cup sugar
1 cup milk

Mix and pour over butter in baking dish--DO NOT STIR

Pour peaches or berries over batter--DO NOT STIR

Bake at 375 F for 25 to 30 minutes, or until bubbly and browned. The batter
comes to the top to make a crust

Adjust sugar to suit taste so far as the fruit is concerned. If using fresh
peaches, I like to cook them very slightly with sugar to make a nice syrup
with them.
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CarolB (9:29:15 pm) : Hey Bubbles! How was your trip? VELMA!!!!!!! XO That
is it! Many thanks. Yum.

TOMATOES AU Gratin

4 lg. ripe tomatoes, peeled & sliced;
1 onion, chopped;
3 tbsp. butter,
1 c. shredded Swiss cheese,
1 c. soft bread crumbs;
1 c. sour cream;
2 eggs,
Salt & pepper
. Saute onion in butter till soft.
Layer tomato slices onions, bread crumbs & cheese, 1/2 at a time in greased
8 x 8 pan. Combine sour cream, eggs, salt & pepper, pour over layers. Bake
at 350 for 20-30 minutes. Yield: 6 servings.

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Velma (9:29:35 pm) : Boy, I couldn't see typos That is 1 cup self-rising
flour, or add 1 tsp. baking powder to plain flour
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Risa G. (9:30:13 pm) : Strawberries seem to be the big thing on sale around
here at $1.99 lb. container and $2.99 for a quart. I'm not big on baking
with fruit or making preserves. Any other ideas?
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Bubbles (9:30:13 pm) : It's a good thing I don't cook like I type, that was
Haddock! I like a ritz cracker stuffing on it.
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ArtDC (9:30:22 pm) : Hello all! What's new. Back on line in California but
can't stay long tonight. Going to dinner with friends.
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CarolB (9:30:35 pm) : No problem, Velma. I read like I type.
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Bubbles (9:31:01 pm) : Hi CarolB. we had a great time, wrote you a note but
fouled up your address!
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Betsy (9:31:12 pm) : ArtDC!! Did you get my mail yet?
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ArtDC (9:32:05 pm) : No I didn't Betsdy but I will check it right now!
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Moira (9:32:13 pm) : Here in class in St. Louis---bored. Does anybody have
any thai pasta salad recipes? or Japenese udon noodle ginger soy sauce
recipes?
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Betsy (9:32:22 pm) : I'll look Risa...
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Bubbles (9:32:24 pm) : Hi ArtDC! I found out about the DC, and also that DW
does not stand for Dancing Whale!
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Betsy (9:32:45 pm) : Welcome Moira!
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Velma (9:33:11 pm) : Me, too, Bubbles. Look at the goofs I made in one
recipe. I can't see to type on here, and I'm not very good typing blind.
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Bubbles (9:33:17 pm) : Hi Moira, stay for a while, you won't be bored!
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Moira (9:33:52 pm) : Thanks Betsy. I am sitting in a computer class. I want
to go home,but I want my tots to be in bed...
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Kate (9:33:57 pm) : FLAVOR BOOSTED STRAWBERRY PIE

Pie Crust for 1 (10-inch) pie
1cup sugar
3tablespoons cornstarch
1cup cold water
2tablespoons light corn syrup
3tablespoons strawberry-flavored gelatin powder
1quart fresh strawberries
Whipped cream (optional)

Prepare a 10-inch baked pie shell. Set aside.
Combine sugar and cornstarch in a medium saucepan; stir to blend. Stir in
water and corn
syrup. Bring to a boil and cook, stirring, until thick and smooth. Add
gelatin powder and
stir to dissolve. Cool to lukewarm.
Hull and wash strawberries, selecting medium berries of nearly matching
sizes. Arrange
points up in baked pie shell. Pour cooked strawberry glaze, still warm, over
berries. Chill
at least 3 hours. Garnish pie with whipped cream, if desired. Makes 6
servings.

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Cath (9:36:29 pm) : I made an easy, lazy shortcake, take Sara Lee pound cake
(already baked and frozen in freezer section of grocery store), thawed and
cubed. Combine the cubed pound cake, cool whip and sweetened sliced berries,
everything is in bite size pieces

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Betsy (9:38:02 pm) : Moira - no chicken in this Thai salad:

Spicy Mixed Vegetable Salad

1 oz chinese cabbage (one large leaf)
2 baby sweet corn (chopped into circles)
1 young carrot (chopped into matchsticks)
1/3 cup button mushrooms (finely sliced)
1/3 cup black fungus mushrooms [cloud ears] (finely chopped)
1 stalk celery [stem and leaf] (finely chopped)
1 clove garlic (finely chopped)
4 small red or green chilies (finely chopped)
2 Tbsp light soy sauce
2 Tbsp lemon juice
1 tsp sugar
1 tsp sesame seeds

Garnish: 1 medium tomato, 10 mint leaves

Bring large pan of water to a boil. Briefly plunge first five
ingredients into water. Drain and place them in a bowl. Add other
ingredients and then garnish with tomatoes and mint leaves.

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Risa G. (9:39:24 pm) : Also, corn is big on sale at 4 corns for 99 cents.
I'm waiting for the white corns to come in. Jersey corn is sooo good! So
sweet!

Grilled Corn

4 ears of corn, silks removed and some husks left on
Butter
Salt

Take the corn and remove all the silk (or the best you can do). Leave some
of the husk on. Soak for 1 hour in water.

Start the grill up. Grease the grill and put the corns on. Keep turning them
for about 12 minutes.

To serve, butter and salt them and serve. Yum!!

I have a ginger soy sauce? I'll put it on the next message.

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Cath (9:39:29 pm) : these comments aren't mine

Here's the recipe for the Cardamom Bread. The Boller you referred to
can be made from the same dough. At least that's what I do. This
recipe makes two round loaves; so I just make 1 loaf and about 16
boller. My favorite way to eat the boller is with butter and pureed
raspberries. The cardamom bread is the same as Julekake, except I
can't stand citron and chopped cherries, etc. so I leave all that stuff
out. You can add them without changing the recipe if you wish.

5 cups all-purpose flour
2 packages active dry yeast
3/4 tsp ground cardamom
1 1/4 cups milk
1/2 cup sugar
1/2 cup butter
1 tsp salt
1 egg
1 cup chopped mixed candied fruits and peels (optional)
1 cup light raisins

Combine 2 1/2 cups of the flour with the yeast and cardamom.

In a saucepan, heat the milk, sugar, butter and salt just till
warm (115F), stirring constantly. Add the heated milk mixture to
the flour mixture; add one egg. Beat at low speed of electric
mixer for 30 seconds; then beat about 3 minutes on high speed,
scraping sides of bowl constantly. If you are going to use the
candied fruit, put that in now. Add raisins (I usually plump
these up first in some hot water, then drain), and as much of the
remaining 2 1/2 cups of flour as you can mix with a wooden spoon.

Turn out onto a lightly floured surface. Knead in enough of the
remaining all-purpose flour to make a moderately stiff dough
that is smooth and elastic (6 to 8 minutes). Shape dough into a
ball. Place in a lightly greased bowl; turn once to grease
surface. Cover with a damp cloth and let rise in a warm place
till double (about 1 1/2 hours).

Punch dough down; divide dough in half.

Cover and let rest
another 10 minutes. Cut dough into two pieces. Shape 1 piece
into a round loaf and place on baking sheet. Cut as many boller
out of the remaining dough as you would like and place on another
cookie sheet. Cover again, and let rise till nearly double (1
hour).

Mix 2 Tbl water with 1 slightly beaten egg yolk and brush over
loaf and boller. Bake in a 350F oven for about 35 minutes or
till done. Cool on wire rack. Boller might not need as long so
start checking after 20 minutes.

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Betsy (9:40:28 pm) : Moira - copy and paste from files on my drive.

No cilantro in this one:

Benihana Salad Dressing

1/4 C onion, chopped
1/4 C peanut oil
2 Tbsp rice wine vinegar
2 Tbsp water
1 Tbsp fresh ginger root, chopped
1 Tbsp celery, chopped
1 Tbsp soy sauce
1 1/2 tsp tomato paste
1 1/2 tsp sugar
1 tsp lemon juice
dash each salt and pepper

Combine all ingredients in blender or food processor (fitted with
steel knife). Process until almost smooth. Makes about 1 C.

Store unused portion in a covered container in the refrigerator.

--
Kevin Logemann kevin@meaddata.com

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Betsy (9:41:08 pm) : Title: Tarragon Ginger Dressing
Categories: Dressings, Harned 1994, Herb/spice, Salads
Yield: 1 batch

1 tb Vegetable oil
1 sm Garlic clove; minced
2 tb Scallion; finely chopped
1/2 c Chicken broth
2 tb Red wine vinegar
1 ts Ginger; finely grated
2 tb Chopped fresh tarragon or
1 ts Dried tarragon
2 tb Olive oil
Salt and pepper; to taste

The author describes this as "a piquant, almost spicy dressing that is
equally good used hot over greens or at room temperature over mixed
lettuces."

In a skillet, heat oil. Add garlic and scallion; saute until softened. Add
broth and boil until the liquid is reduced by half - about 3 or 4 minutes.
Stir in vinegar; cook an additional 2 minutes. Transfer to a bowl. Add
ginger and tarragon. Gradually whisk in the olive oil. Add salt and pepper
to taste.

Yield: Dresses a salad for 4 to 6.

From 1991 "Shepherd's Garden Seeds" catalog. Pg. 31. Electronic format by
Cathy Harned.

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Cath (9:44:52 pm) : this might be easier

source: Herb and Spice Cook Book. c1963 by Craig Claiborn

CARDAMON COOKIES

1 cup (two sticks) butter
2 tsp baking soda
1 tsp ground cardamon
1/2 tsp salt
2 cups light-brown sugar, firmly packed
2 eggs
4 1/2 cups sifted all-purpose flour
2 tsp cream of tarter

Cream the butter and add the soda, cardamon and salt; mix well. Gradually
blend in the sugar. Beat in the eggs.

Sift together the flour and cream of tarter. Gradually stir into the butter
mixture. Chill the dough until stiff enough to handle, 3-4 hours.

Preheat the oven to 350 degrees.

Shape the chilled dough into 1/2 inch balls. Place on ungreased cooky
sheets. Dip a fork into flour and press into each cooky in criss-cross
style

Bake 10 minutes.

Cool and store in tightly closed tin box or cooky jar.

Yield: About 8 dozen cookies

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Betsy (9:45:39 pm) : Sure Moira - come on over!

Here's a cilantro pesto (no amounts though)

Newsgroups: rec.food.cooking
From: squarles@Arco.COM (Quarles Stacey T (214)509-3926)
Date: Mon, 11 Jul 1994 21:29:23 GMT

I make a pesto in varying ways. Basically I use garlic, olive oil
walnuts or whatever other nuts I have on hand and maybe through in
some parmesan cheese. A particularly nice batch I made
included toasted pecans and dried tomatoes.
The best thing about pesto is that you can freeze it and the nice
thing about using cilantro is that it is cheaper than basil.
Sorry I'm not much for writing recipes, just cook by taste!

Stacey Quarles

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Bubbles (9:46:07 pm) : Garlic Bean Dip

1 cup creamy ranch dressing
1 can dark red kidney beans, drain and rinse
3 cloves garlic, pressed
2/3 cup small curd cottage cheese
2-3 tablespoons sweet relish, do not drain

Mix it all in a bowl and chill overnight. Spoon dip onto saltine
crackers.

After several visits to a local restaurant where this is served, this recipe
comes
very close to theirs.
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Risa G. (9:46:19 pm) : Moira, this might take care of everything -- thai
salad, noodles, thai dressing:

From John Ash From the Earth to the Table

Grilled Ahi Tuna with Japanese Noodles and Ginger-Soy Sauce
Serves 4

4 tuna steaks, cut 1" thick
2 T. oil
Kosher salt and freshly ground pepper
1 1/2 T. garlic, minced
2 T. fresh ginger, minced
1/8 tsp. seeded and minced jalapeno pepper
or 1/4 tsp. dried red chili flakes
1/2 tsp. minced lemon zest
1/2 c. rice wine vinegar
1/3 c. soy sauce
1/2 c. chicken stock, fat removed
2 tsp. sugar
1 ll. soba noodles or somen noodles

Preheat stovetop grill or prepare charcoal fire.
Rub the steaks with 1 tsp. olive oil and lightly season with salt and
pepper. Set aside. Add remaining oil to small saucepan and saute the garlic
and ginger over medium haet until they just begin to color. Add the chili,
lemon zest, vinegar, soy sauce, stock and sugar and bring to a boil. Reduce
slightly. Remove from the heat and set aside. Keep warm.
Cook the noodles in lightly salted boiling water until just al dente,
according to package directions. Drain and toss with half of the ginger-soy
sauce and some scallions.
Grill the tuna on both sides over medium coals until just done,
approximately 2-3 minutes per side. Remove and keep warm.
Serve the tuna on top of the noodles and drizzled with the remaining sauce.
Serve immediately.
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Betsy (9:49:22 pm) : Here comes mango info -

42405 3-DEC 22:57 Miscellaneous Recipes
Mango Info
From: MICROWIZ To: ALL

---------- Recipe via Meal-Master (tm) v8.01

Title: Mango Info
Categories: Fruits
Yield: 1 servings

Information only
Everything you have always
Wanted to know about the
MANGO fruit

The fruit of an attractive evergreen tree which grows
in the tropics throughout the world. It is cultivated
in the East Indies (where they are concidered sacred),
China, Malaya, and Cayenne. In 1833 the 1st trees were
planted in Southern FL. This planting didn't survive,
but was reintroduced around 1860, and are now also
common in CA. Trees grow 40 to 50 feet tall, thick and
dark green with Leaves that are slender, pointed and
about a foot long. Tiny pink flowers grow in clusters
at the ends of small branches. There are about 500
varieties therefore they vary in size, shape, color
and taste. They can range from green to red and a few
ounces to 4 pounds. They are a staple in Indian food
and a basic ingredient of chutney. The extrodinary
flavor of a ripe mango is a delicious, spicy flavor
best described as not similar to any particular fruit,
but to an entire fruit salad!

SELECTION AND STORAGE: When ripe, a mango yeilds
slightly to gently pressure much like a ripe avocado
and and will be very fragrant. In most varieties the
green skin turns orange-yellow however, some varieties
remain green even when ripe. Choose plump ones; avoid
those with shriveled or bruised skin or that have soft
spots. Most mangos are picked green so firm ones need
to be ripened further before eating by remaining at
room temperatures, uncovered and out of direct sun; or
in a sealed paper bag. Once ripened they can be
wrapped in wax paper or placed in a plastic bag and
refrigerated 3 to 5 days. Diced or pureed it can be
frozen for up to 1 year. Mix 6 cups puree with 1 1/2
Cups sugar; pour into jars leaving 1" headspace and
freeze.

PREPERATON AND EATING TIPS: Mangos are used
differently according to their stage of ripeness.
Green mangos are used in pickles, conserves, and
chutneys. At a riper stage they are cooked into
relishes, jams and jellies and vegetable side dishes.
When fully ripe they may be eaten out of hand or added
to fruit salads. Cutting and eating a mango can be a
messy proposition. Some say the only way and place to
eat a ripe mango is naked and in the bathtub!
Actually, there are several conventient methods for
removing the fruit from the elongated flat seed. One
of those is to take a sharp knife, mark a broad band
in skin down one side. Peel skin back slightly. The
pulp may then be eaten with a spoon, turning the skin
back as necessary. Another is to cut into quarters and
remove the flesh from the seed with a slight twisting
motion. Any flesh remaining on the seed can be
whittled off by making hooked cuts with a sharp knife.
Some people like to roast the mango seed and eat them.
Whichever method you use, some individuals find they
are allergic the sticky sap exuded by the skin
resulting in a poison ivy-like rash. Use care when
peeling and/or wear rubber gloves.

NUTRITION: Not only do they taste good they are good
for you. They are rich in Vitamins A and C and
contain some vitamin D and potassium. 3 1/2 ounces of
raw mango has about 66 calories; a medium size mango
serves two and contains about 135 calories. 1 pound of
the fruit will give you about 1 1/2 C diced or 1 Cup
puree.

Source: World Book Encyclopedia; Miami Spice;
Try-Foods International, Inc; and Woman's Day
Encyclopedia of Cookery. Formatted for MM by Lynne
Sammon (Kakeladi), Vislaia. CA 1994.
-----
Lynne, (Kakeladi)
Visalia, Ca.

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Risa G. (9:49:55 pm) : I make Cilantro Pesto like this:

One bunch cilantro, rinsed and dried
1/2 c. pumpkin seeds or peanuts
parmesan cheese
salt
olive oil
garlic (as much as you can stand)

In a food processor, puree the cilantro with the nuts and the garlic. Take a
spatula and go around the sides. Process a little more and then add the salt
and the cheese. Then with it running, add the oil until a paste is formed.

If you want to make it low fat, use some broth for the substitution for oil.
It seems to work pretty good. It just becomes slightly thinner (depending on
how much broth you use).
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Judi (9:51:42 pm) : BJ, you can use pesto to top pasta or to stuff cherry
tomatoes. It's good stuff
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Risa G. (9:52:13 pm) : BJ, pesto can be used on anything but specifically
pasta. I use it on potatoes, I spread it on grilled cheese (between the
layers of cheese), you name it. It can be made with most herbs but
specifically basil.
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Betsy (9:54:21 pm) : I'm back in the Mangoes -

Mango Upside Down Cake
From: Tropical Fruit Recipes Rare and Exotic Fruits.
Council International, Inc. Miami, Florida.

2 cups sliced ripe mangos
2 Tbsp. lemon juice
1 Tbsp. margarine
1/3 cup brown sugar
1/4 cup margarine
3/4 cup sugar
1 egg
1/2 cup milk
1 1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt

Pour lemon juice over mangos and let stand 15 minutes. Melt 1 Tbsp.
margarine in 8 in. cake pan or casserole. (Do not use iron skillet as
mangos will darken.) Add brown sugar and cover with mango slices. To
prepare cake batter, cream margarine; add sugar and cream; add beaten
egg. Sift dry ingredients and add alternately with milk. Pour over
mangos and bake 50 to 60 minutes at 375. When cake is done, turn
upside down and serve while warm.

Steve O'Hair
University of Florida
Tropical Research and Education Center
Homestead

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Judi (9:59:59 pm) : Here's Jacques recipe:

Mangoes with Cognac

2 ripe mangoes (about 12 oz. each)
2 to 3 strips lime zest
3 Tbl. sugar
2 Tbl. Cognac, rum, whiskey or vanilla
3 Tbl. lime juice

Peel the mangoes, cutting deeply enough into the fruit so that any
green-colored flesh is also removed. Then cutting inward, toward the pit,
slice each of the mangoes into slivers about 1/2-inch thick. Discard the
pits.

Julienne the lime zest: Stack the strips, cut them into thin matchsticks.
(You should have about 1 Tbl.)

In a bowl, combine the mango slivres with the sugar, Cognac and lime juice.
Serve immediately, or, for added flavor, chill for at least 2 hours,
stirring occasionally. Serve in chilled glasses, sprinkled with the
julienned lime zest.

Garnish with fresh mint leaves.

Pardon my typos, I'm trying to read your messages and type at the same time.

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Cath (10:00:02 pm) : When selecting mangoes, choose fruits that are firm and
free of blemishes. Remember, the color of mangoes vary depending on the
variety, and does not indicate ripeness or a better flavor. A ripe mango
will yield to slight pressure when held between your hands and will emit a
fruity aroma from the stem end of the fruit.

If you bring home a mango that is not ripe yet, store it at room temperature
for three to five days until it ripens. Ripened mangoes should be
refrigerated until eaten, but only for a couple of days.
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Betsy (10:00:06 pm) : Date: Wed, 3 Aug 1994 15:41:21 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
Subject: Pesto/ LowFat

PESTO, LOW FAT

4 cloves garlic
2 cups fresh basil
1/4 cup no-salt-added chicken broth
2 tbsp water
2 tbsp olive oil
1/2 cup Parmesan cheese
4 cups hot cooked pasta (cooked without salt or fat; spaghetti suggested)

Position knife blade in food processor; top with cover. With processor
running, drop garlic through food chute; process 10 seconds. Add 1 cup
basil; pulse until chopped. Add remaining 1 cup basil and next 4
ingredients; pulse until blended. Combine 1/2 cup basil mixture and pasta;
toss gently to coat. Reserve remaining pesto for another use.

Yield 8 servings, about 126 calories per 1/2 cup serving. Fat 2.8 g. Protein
4.5 g; Carbo. 20.5; Calcium 62.

From a Cooking Light recipe card sent by a thoughtful Eat-l'er! :)
Elizabeth

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Cath (10:01:06 pm) : First, slice each side of the mango along the seed to
give two halves. Picture: 2 Then hold one portion of the mango with the peel
side down. Picture: 3 Score the fruit down to the peel in a tic-tac-toe
fashion. Picture: 4 With both hands, bend the peel backwards. Cut the cubes
along the peel to remove from the skin. Picture: 5 Remove the remaining
fruit on the seed by cutting along the seed.

Another way to prepare a mango is called "Easy Slices." Here are some
pictures on how to do it:

Picture Picture: 1 Cut off both ends of the fruit. Picture: 2 Place fruit on
flat end and cut away peel from top to bottom along curvature of the fruit.
Picture: 3 Cut fruit into slices by carving lengthwise along the pit.
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Cath (10:03:47 pm) : Some mangoes are available as early as January, but the
regular season is from April through September, usually peaking in June and
July. So, this summer when you're at the grocery store, remember to look for
mangoes and pick one to bring home and eat. Yummy!

Picture
When selecting mangoes, choose fruits that are firm and free of blemishes.
Remember, the color of mangoes vary depending on the variety, and does not
indicate ripeness or a better flavor. A ripe mango will yield to slight
pressure when held between your hands and will emit a fruity aroma from the
stem end of the fruit.

If you bring home a mango that is not ripe yet, store it at room temperature
for three to five days until it ripens. Ripened mangoes should be
refrigerated until eaten, but only for a couple of days.
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Cath (10:04:51 pm) : Meals: Serve bright orange mango puree over grilled or
sauteed chicken, pork or fish. Toss some mango into a fruit or green salad.

Picture Picture Breakfast: Slice or cube mango and scatter the pieces over
waffles or pancakes. Make a delicious breakfast shake by mixing mango with
low-fat yogurt and ice cubes in a blender. Or simply mix some mango cubes
into low-fat yogurt.

Picture Picture Dessert: Top angel food cake with mango slices or puree.
Pureed mango makes a luscious base for parfaits, low-fat ice creams, and
sherbets. For a simple delicious dessert, put slices of mango over non-fat
frozen yogurt or ice milk.

Picture Remember, just 1/2 mango or one cup mango slices counts as one
serving. Tomorrow morning for breakfast, start your day with fresh mango
slices mixed into low-fat yogurt. It's way cool!!!

5 TIPS FROM MARGARITA MANGO

Picture Sliced or cubed mango makes a delicious snack Picture A pleasant
scent usually means a superb flavor Picture Mangoes are high in Vitamin A,
and are a good source of Vitamin C Picture One-half mango counts as one
serving of your "5 A Day" Picture Encourage your family and friends to try
mango, it's an exotic fruit!
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Betsy (10:05:15 pm) : Hope I don't get in trouble with TVFN!

HOW TO BOIL WATER
SHOW #BW8309
AIR DATES: 1/24/96, 1/25/96, 1/27/96

SWORDFISH KABOBS

Marinade:
3 tablespoons olive oil
1 clove garlic, finely chopped
2 tablespoons chopped cilantro
2 tablespoons lime juice
Salt and pepper
3/4 pound swordfish, cut into 1 1/2 inch cubes
8 cherry tomatoes
8 canned pineapple chunks, 1/4 cup juice reserved
1 green bell pepper, seeded and cut into 1 inch squares
1 red onion , peeled and cut into 1 inch chunks

Combine marinade ingredients and pineapple juice in a large bowl and add
swordfish chunks. Let sit for 15 minutes. Soak 8" bamboo skewers in water
for 15 minutes. Alternate swordfish and remaining ingredients on skewers.
Kabobs can be grilled or broiled for 8-10 minutes. Rotate the kabobs for
either method and baste with remaining marinade.

LEMON PARSLEY RICE

1 cup rice
1/4 cup finely chopped parsley
Juice of half a lemon
2 tablespoons butter
Salt & pepper

Heat 2 cups of water to a boil and stir in rice. Return to a boil, cover and
reduce heat to low. Cook for 20 minutes. Remove lid and fluff rice with a
fork. Toss in parsley, lemon and butter. Season and serve.

PAN SEARED PEPPERED SWORDFISH WITH RED ONION CITRUS SALSA

2 (8 ounce) swordfish steaks, about 1 inch thick
Fresh ground pepper
2 tablespoons vegetable oil
1 orange, peeled and cut into slices
1/2 red onion, peeled and thinly sliced
1/4 cup cilantro leaves, chopped
3 tablespoons olive oil

Rub ground pepper into swordfish steaks and let sit for 5 minutes. In a
medium bowl, combine orange slices, onion, cilantro and olive oil. Heat
heavy skillet over medium high heat and add oil. Add swordfish steaks and
cook on either side until well browned about 3 minutes per side.

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Bubbles (10:06:56 pm) : Lisa R. My sister always fried it in a little butter
in a cast iron skillet, she put some dry breadcrumbs on both sides and
covered the pan. Woweee! Good!
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Risa G. (10:09:33 pm) : Here's a Swordfish recipe:

Grilled Swordfish with Sesame-Scallion Relish

SESAME-SCALLION RELISH

1/4 c. sesame seeds
1/4 c. chopped scallions
1 clove garlic, chopped
2 tsp. chopped fresh ginger
1/2 T. tamari or soy sauce
1 tsp. rice vinegar
1 tsp. sesame oil (dark, oriental style)
1/4 tsp. sugar
salt, to taste

SWORDFISH

4 swordfish steaks, 1/2" thick
1 1/2 T. soy sauce
1 tsp. light brown sugar
1 T. peanut oil
salt and freshly ground pepper, to taste

1/ Prepare coals for grilling or preheat grill pan.
2/ Make the relish: Combine all ingredients in a food processor and process
until minced. Do not over puree.
3/ Rinse the swordfish steaks and pat dry.
4/ In a small bowl, whisk together the soy sauce, sugar and oil. Rub the
fish with salt and pepper and brush with soy mixture. Grill or broil until
just cooked through, about 4 min. each side. Serve with the relish.

***************************************************
Lisa R., Betsy posts the recipes the next day in the chat area and also in
the TKL Cooking Club. You can just copy them down or save them to a file.

Moira, we meet every night if possible, depending on what is going on with
our lives. We discuss whatever is the topic Betsy gives us. It is so much
fun and I get a lot of good recipes.

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Velma (10:12:06 pm) : I'm using a recipe that Sara sent. Fill the crockpot
heaping with apple slices. Start it on high for about an hour, and then turn
to low for another two to three hours. Add sugar, I'm using less than the
recipe called for. Add 1/2 cup cinnamon red hots for the flavoring. Cook for
another 4 hours on high with lid off. The apples I'm using are some I grew,
and they are very tart, so they cook down to a very smooth sauce without my
having to seive it. It is tasty.
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Cath (10:13:17 pm) : ideas for strawberries

Strawberries are great straight - enjoyed right from field to table. Or you
can make beautiful and delicious strawberry creations for breakfast, lunch,
dinner, snacks, and dessert.

Picture Breakfast: Try making Fruit N Juice Breakfast Shake. Also try adding
sliced strawberries to cereal, top pancakes and waffles with fresh
strawberries, make a breakfast parfait with non-fat yogurt, cereal and
strawberries, or a breakfast blender shake with non-fat milk and yogurt.
Picture Picture Lunch and Dinner: add strawberries to a fruit or vegetable
salad, make a strawberry salsa to accompany fish and chicken dishes, use
strawberries to accompany chicken and tuna salads. Picture Snacks: add
strawberries to low-fat yogurt or on top of frozen yogurt, make fruit
kabobs, or a strawberry shake. Picture Dessert: use strawberries as a
topping on angel food cake, make a strawberry sauce for fruit or sorbet
desserts, use long stemmed strawberries for dipping in a low-fat chocolate
sauce. Right, we canít forget about strawberry shortcake, just add lots of
berries and go easy on the cake and cream!

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Velma (10:25:32 pm) : Self rising flour comes packaged with salt, & baking
powder already in it. If using plain flour add about 1/2 tsp. salt and 1
tsp. baking powder per cup.

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Judi (10:26:24 pm) : BJ - You simply add salt and baking powder to regular
flour. White Lily flour is the flour that is most popular for biscuits in
the South and it's made by combining 1 cup of regular flour with 1 cup of
cake flour, 1 Tbl. of baking powder, and 1/2 teaspoon of salt. Or you could
just use 2 cups of regular flour instead of the cake flour.
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BJ (10:29:10 pm) : Well, I think chocolate chips are always in season so
here's a recipe I tried tonite!

Crunch Bars
45 saltine crackers
l cup margarine
l cup firmly packed light brown sugar
1 (12 oz.) pkg. choco chips
l cups walnuts chopped ( opt)

Place crackers on foil lined jelly roll pan (15 1/2x10 1/2")
Melt margarine and sugar in pot over medium high heat.
Heat to boiling and boil 3 minutes without stirring.
Bake at 400 for 7 minutes. Sprinkle with choco chips
and let stand for 5 minutes then spread. Sprinkle nuts and cool and EAT!

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Lisa R. (10:29:43 pm) : Here it is:
1 cup self-rising flour
1 cup sugar
1 cup milk
1 stick butter
large can of fruit. any kind.
Can also use pie filling or fresh fruit cooked in a small amount of water,
which can then be thickened with a little cornstarch. Add a little sugar to
the fresh fruit.
Beat sugar, milk, flour, and stick of butter until creamy. Pour into pan and
top with can of fruit and liquid. Dot with butter and sprinkle with a little
cinnamon or a spice that will compliment the fruit that you use.
I also add some spice to the batter sometimes. cinnamon is especially good
with peaches or apple pie filling.
Bake at 350 degrees until batter has risen over the fruit and is browned.
sorry about the vague directions, but, it was passed down from my
grandmother and she rarely used a recipe.

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Pat Riley (10:31:42 pm) : BJ - I have a recipe similar to that but it's
called almond something or other. You use graham wafers instead of saltines
and slice almonds instead of chocolate chips - tres nummy. Didn't know I was
bi-lingual di you?
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BJ (10:49:02 pm) : Here is something I have made that sounds like what you
are looking for
OATMEAL SHORTBREAD

2 cups oatmeal
1 cup all purpose flour
1 c. brown sugar
1 tsp. baking soda
1 cup butter
1 tsp. vanilla
Mix dry together. Stir in butter and vanilla. Put in 9x9 pan and bake at
325F for 20-25 min. until golden. While still warm cut with a sharp knife
into bars.
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Judi (10:51:43 pm) : Pat here's one that I just found in Jean Pare's book.

Bottom layer
.5 cup butter, softened
1 cup brown sugar
1 large egg
.5 tsp. vanilla
.75 cup flour
.5 tsp. baking soda
.5 tsp. salt
1 cup quick cooking oats

Second layer
2/3 cup sweetened condensed milk
4 oz. cream cheese, softened
.5 tsp. vanilla

finely chopped walnuts

Icing
3 Tbl. reserved milk mixture
1/3 cup semisweet chocolat chips
milk as needed

Bottom Layer: Beat together butter, brown sugar, egg and vanilla in a bowl.
Add flour, baking soda, salt and rolled oats. mix well. Pack in agreased
9x9-inch pan. Set aside.

Second Layer: Beat condensed milk, cream cheese and vanilla together.
Reserve 3 Tbl. for icing. Spread remainder over bottom layers.

Sprinkle walnuts over top. Bake in 350-deg. F. oven for 25 minutes until
set.

Icing: Place the milk mixture and chocolate chips together in a small
saucepan and melt over low heat. Add some milk, 1 tsp. at a time, until
mixture will pour from spoon in a drizzle. Drizzle or spread icing over hot
bars as soon as they come from the oven. Cool. Cuts into 36 squares.
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Judi (10:57:53 pm) : Here's the Peanut butter drop cookie:

From Jean Pare's Cookie book

.5 cup butter or margarine
.5 cup milk
1.75 cups granulated sugar
.5 cup cocoa
3 cups rolled oats
.5 cup smooth peanut butter

Measure first 4 ingredients into medium saucepan. Bring to aboil over medium
heat stirring often. Boil for 3 minutes. Remove from heat.

Add rolled oats and peanut butter. Mix well. Drop by spoonfuls onto waxed
paper. Freezes. Makes about 5 dozen.
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