Betsy (1:30:58 pm) : Tonight we're having a
RECIPE RIOT beginning at 9:00 pm Eastern Daylight Savings Time. Bring your
recipes and recipe requests! I hope we can chat later...
In the meantime, for your viewing pleasure...
From: Sandal@aol.com
Newsgroups: rec.food.recipes
Subject: Banana-Nut-Chip Ice Cream
Date: Tue, 19 Sep 1995
I just made this and it's quite good. It's inspired by Ben & Jerry's Chunky
Monkey, one of my favorite flavors, but the recipe is my own adaptation
after
looking at banana ice cream recipes in several cookbooks. Let me know what
you think, sp that I can possibly refine it further.
Sandi F. in Fayetteville, Arkansas
Sandal@aol.com
===============
Banana-Nut-Chip Ice Cream
4 overripe bananas
1 T lemon juice
1 t vanilla extract
1 c sugar
2/3 c milk, chilled
1 1/3 c heavy cream, chilled
1/2 c walnuts, coarsely chopped
1/2 c chocolate chips
Peel the bananas and cut into chunks. Puree in blender with the lemon juice.
Add vanilla and sugar and blend until smooth. Add milk and blend again,
briefly. Add cream, blend thoroughly.
Churn in ice-cream machine according to manufacturer's instructions. A few
minutes before finished, add nuts and chocolate chips; continue churning.
Makes 1 generous quart.
--
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Velma (9:27:53 pm) : Ham salad: I made a dressing of chopped sweet pickles--you could
use sour if you prefer, some mayonaisse, about 1 tsp. prepared mustard, and
if you like it a little more tart and a tiny bit of vinegar and sugar in
equal proportions. Like I said if I have peanuts in the house, which I don't
most of the times, I grind some in it, too. I had chicken salad last
evening, and I put some celery in it, but left out the mustard.
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Risa G. (9:32:08 pm) : I make Tuna Salad and I put curry powder, onions and
celery in it. I always put it on some kind of interesting bread. My husband
was brought up on Wonder Bread but we NEVER ate that in our house. We always
had some kind of whole wheat bread and a bread from the bakery -- usually
rye or marble rye. His mom makes tuna salad with tooooo much mayo. I can
never eat it. I just say I'm not hungry. She puts in onion but that is it.
Cookie, I also used to have shepherd's pie with hamburger and corn aside
from the mashed potatoes. God, I haven't thought about shepherd's pie in a
thousand ages. Yum is right.
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Betsy (9:32:45 pm) : Hi Cookie :)
Louise, this isn't the whipped cream you asked for, but ran across this one
on the way
FF and can be Sugar Free Velma!
From: Lyn Belisle belisle@TENET.EDU
Basic Whipped Cream Dessert Topping:
1 teaspoon unflavored gelatin dissolved in 3 tablespoons of boiling water,
then cooled 1/2 cup evaporated skim milk, chilled
1/2 tablespoon sugar or 1 packet sweetener 1/2 teaspoon liquid butter flavor
Combine and beat in a mixing bowl until cream holds its peak.
You may add 1/2 teaspoon of the following extracts for variations: rum
flavor, brandy flavor, lemon flavor, coconut flavor, or for mocha cream, add
1/2 teaspoon chocolate extract and 1/2 teaspoon instant coffee.
Lyn
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Betsy (9:43:10 pm) : Hi Behr...
I'm back with the closest recipe I could find to Buffalo Chicken Salad at
Applebee's for Risa - tell me if this is it:
Buffalo Chicken Salad
Marinate a few boneless chicken breasts in Durkee's Red Hot Sauce (I
swear by the stuff at work, I should have known it was the best for
Buffalo Wings - it is great in Crab Dip, too)
and a little olive oil, lemon juice, salt and pepper. I like to let
the chicken sit overnight so that it soaks up the true flavor of the
durkee's. Bake off the chicken at 350 until cooked through, and no
pink shows. Let cool and tear into pieces, drizzling more Durkee's
if the flavor is not enough. Then I just toss it with chopped celery,
and homemade blue cheese dressing. The dressing certainly does not
have a recipes (We really don't use recipes in catering)- basically it
is Mayo, Sour Cream, Chopped Green onion, salt, pepper, lemon juice,
and crumbled blue cheese - Saga Blue usually. The secret is to let
the blue cheese set in the fridge at least overnight.
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Betsy (9:44:47 pm) : I found it here - a whole collection of buffalo chicken
wing recipes
http://neptune.netimages.com/~chile/recipe/buffalo_chicken_wings_collection.rcp
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Betsy (9:58:29 pm) : I'm back...sorry I was gone so long. Are you ready to
swap some recipes?
Congrats Cookie!!
From: catalyst@access.digex.net (Lise Mendel)
Newsgroups: rec.food.recipes
Subject: Bread Bowls
Date: 24 Jan 1996
You can use any bread recipe you want. I usually use this simple one:
Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp)
water. Add one cup of all purpose flour and one cup of wheat flour.
Mix until smooth.
Keep adding flour (alternating all purpose and wheat) and mixing until
very hard to mix. (about 2-3 cups) Turn out on a floured board.
Knead until flour is smooth and not sticky - you will need to add more
flour - another 1 1/2 - 2 cups, try to divide evenly between all purpose
and whole wheat.
Roll the kneaded dough into a ball. Put in a lightly oiled bowl and
turn to coat the whole surface with oil. Cover and let rise in a warm
place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10
minutes. Divide into 4-6 smaller balls, and put them on cookie sheets.
Flatten the balls into disks and let rise for about another hour.
If desired, brush with egg white (I usually don't) Cook at 375 for 40-50
minutes. Bread should sound hollow when thumped. Remove from oven and
let cool.
Here's the tricky part. You will have 4-6 round loaves. Cut a circle
out of the top of each loaf, and remove that piece of crust. You will
have a thick crust bread with a circle of exposed softer bread. Smush
down the inner part (you can scoop out the bread if you want to, but I
prefer to leave the bread to soak up the gravy).
This works great for stews and chili. If you don't let the circles rise
you should get flatter loaves for 'trenchers', but I haven't tried it
yet.
Enjoy!
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Betsy (10:00:21 pm) : Yep!!!
From: nfmartin@husc7.harvard.edu (Nyani-Iisha Martin)
Newsgroups: rec.food.cooking
Easy Cinnamon Rolls
1 box Jiffy Buttermilk Biscuit Mix (use a mix, not canned dough)
4 tablespoons softened butter or stick margarine
6 tablespoons brown sugar, crumbled finely
1/2 tsp cinnamon, or to taste.
Make the dough; roll or pat it out into a rectangle or square about 1/3
inch thick (not exactly; just, 2/3 thinner than normal.) Slightly dampen a
paper towel and brush it over the top surface to remove excess flour;
spread it evenly with the butter, and sprinkle on the sugar and the
cinnamon, using all of the ingredients. Roll up, dusting off excess flour
on the way, and slice into 2/3 inch thick rounds, using a sawing motion
on the knife. Bake as directed on the box.
Note: the dough rolls more easily and manageably when cold.
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CarolB (10:00:33 pm) : Here is my best friend's recipe which I will share to
celebrate. (And it would be good with cheese enchiladas)
SPINACH AND BACON SALAD
Carroll
1 package(10 ounces) fresh spinach, cleaned and chilled
6 slices bacon, crisped and drained. Reserve drippings.
2 or more tablespoons sesame seeds
1-2 hard boiled eggs, chopped fine
Toss above. Mix dressing and pour over while dressing is still hot.
Dressing:
bacon drippings
3 tablespoons cider vinegar
1/2 teaspoon dry mustard
1 tablespoon soy sauce
Heat above to bubbling and simmer 2 minutes
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Betsy (10:03:24 pm) :
From: "Rund, Sharen" RUNDSAB@alisa1.lockheed.com
my sister has found a "lazy" way to make pita
buy the frozen loaves of bread
take one loaf (white or wheat) and divide it into 6 pieces flatten each
piece and place on cookie sheets; let stand about 30 minutes. Bake on middle
rack of preheated 500 oven for 5 minutes. Remove pites from cookie sheets
and let cool on rack. Store in airtight container in refrigerator. To serve,
reheat wrapped in aluminum foil at 350 for 10 minutes or wrapped in a paper
towel in the microwave
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Betsy (10:15:21 pm) : GLAZED STRAWBERRY LEMON STREUSEL MUFFINS
1.1/2 cups flour, 1/2 cup sugar, 2 tsp baking powder, 1 tsp cinnamon
1/4 tsp salt, 1/2 cup milk, 1/2 cup melted butter or margarine, 1 egg
1.1/2 cups fresh strawberries quartered, 1 tsp grated lemon peel
Lemon Glaze, Lemon Streusel Topping (recipes follow)
Preheat oven to 375oF, prepare pans. Prepare Lemon Streusel Topping & set
aside. In bowl, combine flour, sugar, b/pdr, cinnamon & salt. In another
bowl
combine milk, butter & egg. Stir dry mix into wet mix until just combined.
Fold in strawberries & lemon peel. Spoon into pans. Sprinkle with Lemon
Streusel Topping & bake for 20-25 mins or until done. Remove from pans,
prepare Lemon Glaze & drizzle over warm muffins. Makes 12.
Lemon Streusel Topping: In medium bowl, combine 1/2 cup chopped pecans, 1/2
cup brown sugar, 1/4 cup flour, 1 tsp cinnamon & 1 tsp grated lemon peel.
Add
2 Tbsp melted butter or margarine, stir until mixture is crumbly.
Lemon Glaze: In small bowl, combine 1/2 cup icing sugar & 1 Tbsp fresh lemon
juice, stir until smooth.
Note: Icing sugar=powdered sugar or confectioners sugar.
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Betsy (10:16:58 pm) :
This sounds good to me:
Lime Bread
3 c. flour
3/4 c. sugar
1 tsp. salt
1/4 tsp. baking soda
3 tsp. baking powder
1 1/2 c. milk
1 beaten egg
1/4 c. oil
1/4 c. lime juice
2 tsp. grated lime peel (optional)
Sift together in large mixing bowl: Combine in small bowl: Add liquid to dry
ingredients all at once. Stir until moistened. Use 9 x 5 x 3 inch loaf pan.
Bake at 350 degrees for 1 hour or until toothpick inserted in center comes
out clean. Cool in pan 10 minutes. Remove from pan to rack. Combine 2
tablespoons sugar and 1 tablespoon lime juice. Spoon this glaze over top of
warm loaf. Cool completely. Wrap well. Store overnight for easier slicing.
Note: Lemon juice and peel may be substituted.
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CarolB (10:19:53 pm) : Well, you have that garage sale on your mind. Here is
one I love.
BLUEBERRY DESSERT
Mix and press into 13X 9 " buttered pan;
1 1/2 cups graham cracker crumbs
1 stick butter, melted
1/2 cup powdered sugar
Filling:
1 8 ounce package cream cheese
1 cup sugar
2 eggs
Mix above and spread on crust. Bake @ 350* for 25 minutes. Cool.
Topping:
1 can blueberry pie filling, spread over chilled cheese mixture
1 9 ounce carton Cool Whip, spread over all
Chill
Jeanetta
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Linda (10:23:38 pm) : If you like fresh strawberries, try this very easy
one. It's very simple and very elegant at the same time. It will remind you
of cheesecake. I served it to guest from Japan and they went wild over it.
SIMPLY STRAWBERRIES
Fresh strawberries, washed, and dried
1 cup sour cream
1 cup firmly packed brown sugar
Place strawberries, sour cream, and brown sugar in separate bowls. To serve,
let each guest dip a strawberry into sour cream and then into brown sugar.
ENJOY!
Simply Strawberries
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Betsy (10:27:28 pm) :
Date: Tue, 16 Aug 1994 12:44:45 PDT
From: HS.Roch811sd@XEROX.COM
Lemony Chops
2 pounds lamb (or pork) chops
2 lemons (unpeeled, sliced)
1 onion, sliced
1 green pepper, sliced
1 tsp. salt
2 cups tomato juice
Butter/ Margarine
Place chops in a large pan. Cover meet with sliced lemon, onion and
pepper. Sprinkle salt over all, pour in tomato juice, and dot with butter.
Cover tightly and cook for 1 1/2 hours (or until thoroughly cooked.)
(Serves 6)
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CarolB (10:27:42 pm) : Here is one my Mom used to make at Christmas. The one
on the message board with the red hots reminded me of it, Mrs. V.
MOM'S APPLESAUCE-CINNAMON SALAD
1 package red jello
1/2 cup red hots
1 cup boiling water
2 1/2 cups applesauce
Mix above and pour half of mixture into 9X9 pan. Congeal.( Keep other half
at room temperature)
Mix:
1 8 ounce package cream cheese
1/2 cup chopped nuts (pecans)
2 tablespoons mayonaise
Spread cream cheese mixture over congealed salad and pour rest of applesauce
mixture over. Chill until firm.
Christmas memories!
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Velma (10:30:03 pm) : That really does sound good, Carol, I put red hots in
my apple butter for the cinnamon flavor, and since my apples cook up light
and smooth, it really looks pretty in the jars. I put it in jars with a
handle, and will make a fancy cap cover, and give it away as gifts.
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Betsy (10:31:15 pm) : Here come some bologna recipes!
Ham Salad
1 lb. bologna or ham
1 c. pickle relish
1 c. salad dressing (Miracle Whip type)
Grind meat; stir in relish and salad dressing. Good for sandwiches. Also for
stuffed tomatoes, etc.
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Betsy (10:32:47 pm) :
Crockpot Ring Bologna With Sauerkraut
1 lb. bag sauerkraut or 2 cans
1 med. onion, chopped
1 med. potato, peeled and grated
1 sm. apple, peeled cored and finely
chopped
4 strips cooked bacon, chopped
1 tbsp. vinegar
2 tbsp. brown sugar
1 ring bologna
Mix together all ingredients except ring bologna. Place in bottom of
crockpot. Place ring bologna on top. Cover and cook at low medium for 6 to 8
hours.
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Betsy (10:33:49 pm) :
Bologna Spread
1 block bologna
1 med. onion
1 sm. jar sweet gherkin pickles
1 black olive, finely chopped
Mayonnaise
Finely grind bologna, onion, and pickles. Mix together with olive and
mayonnaise until well mixed. Be careful NOT to use too much mayonnaise. Use
as sandwich spread.
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Betsy (10:34:49 pm) : Good night Liz!!
Bologna Spread
2 lbs. chunk of bologna
3/4 c. relish
1/2 to 1 c. Miracle Whip
1 sm. onion
6 hard boiled eggs
Grid the bologna, onions, eggs in a bowl. Add relish and serve on bread or
crackers.
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Velma (10:34:53 pm) : I freeze some of my apples, and they cook up into a
pretty light apple sauce. I leave a little peel on some and have fried
apples with sausage and biscuits--have never gotten into the grits
bit--never had them when I grew up.
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Kate (10:38:03 pm) : OLD FASHIONED RICE PUDDING
4 1/2 c milk
1/2 c uncooked long grain rice
1/3 c sugar
1/2 tsp salt
1/2 c raisins
1 tsp. vanilla
In a saucepan, combine milk, rice, sugar, and salt. Bring to a boil over
medium heat
stirring constantly. Pour into a greased 1 1/2 qt. baking dish. Cover and
bake at 325
degrees for 45 minutes, stirring every 15 minutes. Add raisins and vanilla.
Cover and bake
for 15 minutes. Sprinkle with cinnamon if desired. Serve warm or chilled.
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Betsy (10:39:29 pm) : Linda - here's a post about grits for you 'grits and a
poem'
Date: Thu, 12 May 1994 18:05:52 EDT
From: Garry Howard garhow@A4450GH.ESR.HP.COM
Subject: Recipe: Grits
From the cookbook "The Wide, Wide World of Texas Cooking"
By: Morton G. Clark
ISBN: 0-517-120089
To Cook Grits:
Place 4 cups water and 1 tsp. salt in the top of a double boiler.
Bring this to a full boil over direct heat. Very slowly, without stopping
the boil, scatter in 1 cup hominy grits. Continue to cook over direct
heat about 2 minutes longer. Place pan over hot water. Stir gently; cover
and cook until done . . . 10 to 20 minutes. If the grits seem to dry,
add the least bit of boiling water ... but not too much. Do NOT overcook.
Just before serving, if desired, stir in a heaping tablespoonful of butter.
Serve (with additional butter) with ham, sausage or bacon and eggs.
Fried grits can be made by spreading the grits in a shallow cake pan
and allow to cool. Cut into squares and fry in hot oil on both sides until
golden brown. Fried Grits should be served with ham, sausage, bacon, pork,
Fried Chicken or Fried Fish. Recipe makes about 4 1/2 cups grits. If
fried this will serve 4.
Texas Cookin'
I'm goin' down to Austin, Texas
I'm goin' down to save my soul
Get that bar-b-que and chili
Eat my fill come back home
I'm gonna take my baby with me
We gonna have a high ol' time
We gonna eat till we get silly
Sho' do make a beer taste fine
Chorus:
Oh my, momma ain't that Texas cookin' something
Oh my, momma it'll stop yo' belly and backbone bumpin'
Oh my, momma ain't that Texas cookin' good
Oh my, momma eat it every day if I could
I know a man that cook armadillo
Tastes so good he calls it pie
I know a woman makes pan dulce
Tastes so good it gets you high
Get them enchiladas greasy
Get them steaks chicken fried
Sho' do make a man feel happy
To see white gravy on the side
Chorus
I know a place that got fried okra
Beat anything I ever saw
I know a man that cook cabrito
It must be against the law
We gonna get a big ol' sausage
A big ol' plate of ranch style beans
I could eat the heart of Texas
We gonna need some brand new jeans
Chorus
Guy Clark
Garry Howard - Cambridge, MA - garhow@a4450gh.esr.hp.com
Eat first. Ask questions later.
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Kate (10:41:14 pm) : CHOCOLATE TEA BREAD
1/2 c applesauce
1/3 c shortening
2 eggs
1/3 c water
1 1/4 c sugar
1 1/2 c flour
1/3 c baking cocoa
3/4 tsp. salt
1/4 tsp. baking powder
1 c (6oz.) semi-sweet chocolate chips
1/3 c chopped walnuts
GLAZE
1/2 c confectioner's sugar
1 - 2 Tbsp. milk
1/4 tsp. vanilla
pinch of salt
In mixing bowl, combine applesauce, shortening, eggs, water, and sugar. Beat
on low
speed for 30 seconds. Combine dry ingredients; add to applesauce mixture.
Beat on low
for 30 seconds. Beat on high for 2 1/2 minutes, sccraping bowl occasionally.
Fold in the
chocolate chips and nuts. Pour into greased and floured 9"x5" loaf pan. Bake
at 350
degrees for 60 - 70 minutes. Cool in pan 10 minutes before removing to a
wire rack to
cool completely. Combine glaze ingredients. Drizzle over bread.
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Kate (10:43:26 pm) : MUSHROOM POTATOES
1 can ( 10 3/4oz. cream of mushroom soup
1/2 c milk
1 large onion, chopped
4 med. potatoes; peeled, diced, and cooked.
paprika
In a bowl, combine soup, milk, and onions. Stir in the potatoes. Pour into a
1 1/2 qt.
baking dish that has been coated with non-stick cooking spray. Sprinkle with
paprika.
Bake uncovered at 350 degrees for 30 minutes or until bubbly.
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Betsy (10:48:46 pm) :
Title: Choucroute Garni
Categories: Crockpot, Meat, Tested
Yield: 8 servings
3 lb Sauerkraut
2 sl Bacon
2 Onions, chopped
4 Pork chops
2 Apples
2 Garlic cloves, crushed
8 Peppercorns
1 c Wine, white
2 lb Sausage
For sausage, use mild Italian sausages, bratwurst, or kielbasa.
Dice bacon. Place sauerkraut in strainer. Rinse under cold water. Drain
well. Using a large frying pan, saute bacon with onions and chops until meat
is browned.
Peel and dice apples. Place sauerkraut and apples in crockpot. Arrange chops
and onions on top. Add garlic, peppercorns, and wine. Cover. Cook on low
(200) 4-6 hours.
Add sausages. Cook 1 hour longer.
Sylvia's comments: I only used 1/2 the sauerkraut (didn't look at the can
size) and wish I'd had enough. I didn't drain it, and the canning liquid
gave a lovely taste to the dish. I didn't precook anything, just layered it
in the crockpot, turned it on in the morning before leaving for work, served
it over quickly-cooked noodles when we got home that night. Thoroughly
satisfactory. I think when I made a similar recipe years ago, it included a
little brown sugar, and I'll add some next time. But it was delicious as
printed. And they were GENEROUS servings!
Posted on GEnie by D.MORRISSEY [DEE], May 06, 1992
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator, net/node 004/005
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Betsy (10:51:56 pm) : That sounds wonderful candy!
Granny's Beef & Vegetable Soup
1lb. of beef stew cubes (lightly floured)
3 carrots chopped
1 medium onion sliced or diced
3 celery sticks chopped
2 potatoes chopped into cubes
28oz can of whole tomatoes
2 beef bouillon cubes (dissolve in a cup of hot water)
1 tsp. of Mrs. Dash table blend
1/2 tsp. of Java Black Pepper
1/2 tsp. of parsley flakes
Throw it all in a crock pot add water till it's almost to
the top of the crock. Turn your crock on low and let it cook
6 to 8 hours and that's it! This recipe is great for 9 to 5
people, because you can put it on before you go to work and come
home to a house that smells like Granny's!
Jamie Robb
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Betsy (10:54:19 pm) : ak, is this it:
HOBO SALAD
1 (2 lb., 10 oz.) can of pork and beans
1/2 c. chopped onion
1/2 c. chopped celery (leaves preferred)
1 sm. clove garlic, minced
1/2 c. chopped carrots
1/2 c. olive oil
1/2 c. apple cider vinegar
Salt and pepper to taste
Mix all ingredients well. Marinate for at least 2 hours in refrigerator
before serving.
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sneaky pete (10:54:48 pm) : I'd like to throw this your way -- want
something that is so simple it's embarassing?
Here Tiz.
INGREDIENTS:
1 1/2 Lbs Thick (1+ inches) Top SirLoin or London Broil.
10+ oz can Cream of Mushroom Soup.
That's it!!!
INSTRUCTIONS:
Pre-heat oven to 275† -Yes 275†
"Pam" a 1 1/2 - 2 Qt cssserrole
Trim off most of the fat, then cut meat into cubes (depending on how thick
it is) arrange it in the casserole.
Dump the soup over all spread it out a bit and leave it.
Cover and place in the oven and leave it be for 4 (yes 4) hours!!
After 3 1/2 hours remove the cover and let it cook for the remaining 30
minutes "to brown up"
It's so simple, unbelievable and fantastic!!
Served with a baked or mashed potatoes and some home cooked "fresh" green
beans -- a marrage made in heaven!!
Try it and you will be a believer too.
VELMA: Us oldies can still come up with a goodie once in a while, but then
-- we know what is good - don't we.
XX SP
From the "Sneaky Pete" Palate Pleasing Dietary Disaster collection.
ENJOY!! SP
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Betsy (11:12:35 pm) : Maryan - we're having a Recipe Riot, but it's more of
a chat tonight. Here's one for you:
Bleu Cheese Sour Cream Dressing
Recipe By : Elaine Erdo
Serving Size : 2 Preparation Time :0:00
Categories : Dressings Dips
Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sour cream
1/4 cup salad oil
1 teaspoon lemon juice
1/4 teaspoon garlic powder
1 cup blue cheese (to 2 cups) -- crumbled
Put all ingredients (except cheese) into a blender or food processor. Cover,
process until well blended. Stop--add 1/2 of the blue cheese. Process again
until mixed thoroughly. Pour mixture into bowl and put remaining cheese on
top and stir lightly into dressing. Note: Make this the day ahead to give it
more time to mellow. Usually we can't wait long enough for that! It makes a
great salad dressing and a superb dip for crudities.
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Kate (11:13:17 pm) : BROCCOLI NOODLE SIDE SISH
6 c (8oz.) uncooked wide noodles
3 - 4 garlic cloves, minced
4 c broccoli florets (1 lb.)
1/2 lb. fresh mushrooms, thinly sliced
1/2 tsp. dried thyme
1/4 tsp. pepper
1 tsp. salt
Cook noodles. In skillet, saute` garlic in oil until tender. Add broccoli,
saute` for 4 min.
Add mushrooms, thyme, pepper and salt. Saute` for 2 - 3 minutes. Drain
noodles, add to
broccoli mixture; Stir gently over low heat until heated through.
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Betsy (11:16:43 pm) : WARM RED CABBAGE SALAD
from "The Greens Cookbook", by Deborah Madison
15 to 20 walnuts, about 3/4 cup, shelled.
2 tsp. walnut oil, or possibly an inexpensive oil
salt, pepper
1 small red cabbage (about 18 oz.)
1 crisp red apple
1 clove garlic, finely chopped
2 T. balsamic vinegar
2 1/2 T. olive oil
1 red onion, quartered and thinly sliced
3 to 4 oz. goat cheese, broken into large pieces (feta will work)
1 T. parsley, chopped
1/2 tsp. fresh marjoram, finely chopped (or 1/8 tsp. dried)
Toss the walnuts with the 2 tsp. of oil and some salt and freshly
ground black pepper. Roast the walnuts in a 350 F oven for about
5-7 minutes or until they smell toasty.
Quarter and core the cabbage. Cut the wedges into thin pieces,
2 to 3 inches long and set aside.
Cut apple lengthwise into sixths, cut out the core, then slice
the pieces thinly, crosswise.
Put the garlic, vinegar, and oil in a wide saute pan over a
medium-high flame. As soon as they are hot, add the onion and
saute for 30 seconds. Add the cabbage, and cook for about 2
minutes. Season with salt, freshly ground black pepper, and more
vinegar, if necessary. Add the goat cheese, apple, herbs, and
walnuts. Toss briefly and carefully before serving.
Elizabeth Stevens cccamper@mizzou1.missouri.edu
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Betsy (11:19:51 pm) : I'v never used it Linda.
I say let the typos fly!!
From: drl@halcyon.com (D. R. Lindgard)
Newsgroups: rec.food.recipes
Title: Carrot And Raisin Salad WW
Categories: Salads, Vegetables
Yield: 2 servings
2 c carrots; grated
1/2 c crushed pineapple (no sugar)
2 tb raisins
1 tb lemon juice
1/4 c low-fat yogurt
2 tb reduced-calorie mayo
1 pk equal (sweetener)
2 ts coconut; shredded
In medium bowl, combine carrots, pineapple, raisins and lemon
juice. Using a wire whisk-in small bowl combine remaining ingredients
except coconut; pour over carrot mixture and toss until well coated.
Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Just before serving, toss again and sprinkle with coconut.
1 serving=2
vegetable, 1 1/2 fat. 1 fruit 1/4 milk 10 cal optional exchange 180
calories. 4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg
sodium. 7 mg chol.
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Maryan (11:20:57 pm) : Yes, three cheers for typos - I can understand you
and
I speak with a different accent!
Broccoli with Lemon Cream Sauce
500g broccoli
paprika
Sauce
4 oz soured cream
3 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp French mustard
Very generous pinch of finely grated lemon rind
Trim and slice broccoli lengthways. Poach in a little
water until tender. To retain the bright colour, do not
overcook. Chop coarsely, place in serving dish and keep
warm.
Combine ingredients for sauce in a small saucepan, and
heat gently while stirring. Do not allow to boil. When
hot, pour over broccoli, just with paprika and serve
Serves 6.
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CarolB (11:21:29 pm) : Please do not check for spelling or typos. This is
soooo good!
7 LAYER SALAD
Layer in large salad bowl in the following order:
1 head lettuce, chopped
1 bunch cauliflower florets
14 ounce package frozen green peas
1 pound bacon, fried crisp and crumbled
shredded cheddar cheese ( about 1 cup or more)
Top this with 1 large jar Hellman's mayonaise . Spead to edges.
1 package DRY Hidden Valley Ranch dressing (sprinkle over)
Cover and chilll for 24 hours.
Excellent for potlucks.
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Linda (11:22:06 pm) : Betsy, Hazelnut oil is even better. Makes a wonderful
salad dressing.
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candy (11:22:37 pm) : I have used the 7 layer salad recipe for years. like
it lots
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Velma (11:23:33 pm) : Carol, this is my most favorite salad, all that
mayonaise and all. You are right, it goes over well at potlucks, and be
fixed the night before, giving you more free time to enjoy the occasion.
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Linda (11:24:40 pm) : HAZELNUT VINAIGRETTE
1 clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra-virgin olive oil
In a blender or food processor, mince garlic. Add salt and Dijon mustard;
whirl drizzling in raspberry vinegar, honey,
hazelnut oil, and olive oil. Store, covered, in refrigerator. Serve at room
temperature.
Yields 1 cup.
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Betsy (11:26:26 pm) : candy - I think they carry it in the gourmet section
of our supermarket.
From: mingram@madam.west.sun.com (Judy Mingram)
Date: Tue, 5 Apr 1994 04:45:51 GMT
VLF: Vegan-Corn Salad w/Cilantro Dressing
I think this is from McDougal's and it tastes even better than it sounds!
2 c corn (fresh is exceptional, canned, especially Green Giant, is still
really good)
1/2 t minced garlic
1/4 c wine
3/4 c finely chopped red and green bell pepper
1/2 c. finely chopped red onion
Dressing:
2T rice vinegar
2 t lime juice
2 t chopped cilantro
1T chopped parsley
1/8 t cayenne (optional)
salt and pepper
In a med-sized non-stick frying pan, heat the wine and braise the corn
and garlic on meium high heat until wine is totally evaporated. Toss
in the bell pepper and onion and toss for 3 minutes. Remove and let
cool.
Combine dressing ingredients and toss with corn and peppers. Best
served at room temperature.
Keeps in fridge for several days.
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Kathy (11:31:07 pm) : I have a salad that calls for hazelnuts, but I have
not been able to find them. I've just been substituting walnuts. I would
like to try the real nuts though. Am I looking for the wrong thing?
Hot Beef and Hazelnut Salad
1 lb. sirloin steak , sliced across grain into thin strips
Marinade:
1/4 c. sliced green onions
2 garloc cloves, minced
2T. soy sauce
1T. veg. oil
1T. water
Dressing:
2T. cider vinegar
2T. soy sauce
2T. veg. oil
1 garloc clove, minced
1t. sugar
1/4 t. curry powder
1/4 t. ground ginger
8-10 cups torn salad greens
1/4 c. coarsely chopped toasted hazelnuts
sliced green onions
chopped sweet red or green peppers
marinate beef in glass bowl at room temp. for 30 min. mix dressing- set
aside
place greens in salad bowl; refrigerate. In skillet over high heat brown
beef. drain add to greens. in same skillet heat dressing pour over salad and
toss top with onion, nuts and peppers. serve immediately 4 servings
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Betsy (11:31:36 pm) : Date: Fri, 12 Aug 1994 12:38:12 CST
From: Pamela White pwhite@HUH.HARVARD.EDU
Lemon Oil
I am always waiting for our local market to have one of its 10 cent lemon
sales because I love to make lemon oil. I usualy peel about 6 lemons, roll
over them a few times with a rolling pin, and then soak them for a few days
in several cups of good olive oil. (I save the pulp for lemonade)
Sometimes I strain it out into nice glass bottles for gifts, but I love
having it around in my kitchen. I've found that I often don't need to use
fresh lemon juice now for recipes that call for both oil and lemon juice.
And its great for sauteeing every thing from veggies to chicken.
Pam White
pwhite@huh.harvard.edu
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Betsy (11:40:00 pm) : Good night Velma - I have to run too. Please stay as
long as you'd like!
From: ben@lonestar.utsa.edu (Ben A. Fairbank)
Oysters and Artichokes
A spur-of-the-moment dinner last night turned out to be good enough to
post. A local grocery had quart containers of freshly (?) shucked oysters
on sale for about 70% off regular prices as a get-acquainted special. I
had never tried oysters by the quart before, but rummaged through my recipe
books and came up with the following from __Madame Prunier's Fish Cookery
Book__, selected, translated, and edited by Ambrose Heath, published in
New York in 1939 by Messner, reprinted by Dover in 1971. I quote the
recipe first, then add comments. (my computer won't do accents. If you
know where they belong, read as if they were there)
Huitres a la Diable
Poach several dozen oysters in their own liquor, drain them, and remove
their beards. With the oyster liquor and some fresh cream, make a
Bechamel sauce; season it with salt, grated nutmeg, and a suspicion of
paprika pepper. Mix the oysters with this sauce and garnish the hollow
shells with the mixture. Sprinkle with a little fried breadcrumbs,
arrange the shells on a baking-sheet, and put them in the oven for a few
minutes before serving them. Be careful not to let them boil.
Notes:
1. The quart of oysters had about 35 oysters and about two cups of oyster
liquor.
2. Don't worry about the beards -- oysters sold in this country do not
seem to have any.
3. To make the sauce I made a roux of about 3 1/2 Tbsp butter and 5 tbsp
flour and cooked it long enough to cook the flour so that it had no raw
taste but not long enough to brown it. Let the roux cool and stir in a
cup of heavy cream, about 1/2 tsp freshly grated nutmeg, about 1/4 tsp
paprika, and a few goodly grinds of white pepper. Whisk until very
smooth, but do not heat yet.
4. Bring the poaching liquor (I added water to make 2 cups) to a boil,
then add the oysters and return to a boil. Reduce heat to a simmer and
simmer about two or three minutes until the edges of the oysters crinkle up.
5. Drain the oysters and keep the liquid. Add the poaching liquid to the
sauce and whisk it in. Bring the sauce to a simmer, stirring from time to
time as it thickens.
6. Taste the sauce for seasoning and adjust as needed. I thought it was
a bit bland and added a couple of shakes of Tabasco sauce, not enough to
give a detectable Tabasco taste, but enough to enliven it a bit (sorry,
Madame Prunier).
The result was outstanding and much recommended to oyster lovers.
The unexpected part of the meal was what a good combination oysters
and artichokes make. We also had large artichokes with melted butter and
lemon juice. Ever since reading the suggestion a year or so ago, maybe on
this newsgroup, I have added about a tablespoon of Herbes de Provence to
my artichoke boiling water. The herbed artichoke flavor was a perfect
foil to the oysters.
Ben Fairbank
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Linda (11:40:24 pm) : OYSTER CASINO
Oyster lovers delight!
1 pint oysters
1/2 cup minced green bell pepper
1/2 cup minced onion
3 bacon slices, minced
1 clove garlic, minced
Pepper to taste
1/2 cup bread crumbs
3 tablespoons lemon juice
Preheat oven to 350 degrees. Drain oysters and place into a 13x9-inch baking
dish. Sprinkle with bell pepper, onion, bacon, garlic, and pepper. Sprinkle
bread crumbs over all and then sprinkle with lemon juice.
Bake, uncovered, 15 to 20 minutes or until edges of oysters begin to curl.
Remove from oven and serve immediately.
Makes 2 servings.
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Kate (11:41:02 pm) : Oysters Rockefeller
1 Bunch spinach,washed
1 Bunch green onion tops
1 Parsley bunch leaves
1 Rib celery,minced
1/2 c Butter or margarine,melted
1 Juice of lemon
Rock salt
36 Oysters in shells
1. Using food processor, process spinach, onion tops and parsley until
fine.
2. Mix with celery, melted butter and lemon juice.
3. Half fill 6 pie plates with rock salt.
4. Place 6 oysters on half shell in each plate; cover each oyster with 1
teaspoon vegetable mixture.
5. Place plates under broiler; cook until edges of oysters curl, then serve
immediately.
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Kate (11:42:29 pm) : Oyster Pie
Pastry for 9" 2-crust pie
2 tb Flour,all-purpose
1 qt Oysters,med,freshly shucked
1/4 c Scallions,chopped
2 tb Parsley,chopped
1/4 ts Salt
2 tb Butter or margarine
1/2 ts Tabasco sauce
1. Prepare pastry.
2. Roll out half the pastry to a 12-inch circle and line a 9-inch pie
plate; sprinkle with 1 tablespoon flour.
3. Drain oysters; reserve 1/4 cup oyster juice.
4. Turn oysters into pie plate; top with scallions, parsley and salt, then
dot with butter.
5. Combine reserved oyster juice and Tabasco; pour over oysters, then
sprinkle with remaining 1 tablespoon flour.
6. Roll out remaining pastry for top crust; cut vents to allow steam to
escape during baking.
7. Place pastry over oysters; seal and flute edge.
8. Bake in preheated 350'F. oven 50 minutes, or until pastry is golden
brown.
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Kate (11:46:47 pm) : BAKED OYSTERS
4 c Firm white bread (Italian or
-French or sourdough)
1/2 c Butter
Salt and cayenne pepper
1 pt Raw oysters, well-drained
1 tb Lemon juice
1 sm Onion, grated
1/2 c Whipping cream
paprika (TIP:) This dish can be made with oysters of *any* size. While
fresh ones ARE best, thawed, frozen oysters *may* be used. If you
wish, prepare the dish and refrigerate it for several hours before
baking. Or, on the other hand, you can cut and brown the bread
cubes ahead of time. The rest can be finished in minutes, once the
bread is browned.
Remove the crusts from the bread. Cut the bread into quarter-inch
cubes; in a large skillet, melt half the butter. Add 2 cups of bread
cubes and toss over LOW HEAT until they're golden-brown. Sprinkle
the cubes lightly with salt and caynne, stirring constantly.
Brown the remaining cubes in the remaining butter. Sprinkle again
with the cayenne and the salt.
Cover the bottom of a 2-quart baking dish with 1/3 of the bread
cubes; top the bread evenly with half the oysters, sprinkle with
salt and cayenne, half the lemon juice and half the onion. Cover
with 1/3 of the bread cubes and sprinkle with salt, cayenne, the
rest of the lemon juice and the onion. Pour in the cream, and top
with the last third of the bread cubes. Sprinkle with paprika to
make pretty.
Bake at 325 degrees for 25 to 35 minutes and serve *immediately*.
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Kate (00:57:01 am) : Linda....what is the matter with me. I can post it
right on the chat??????
GREAT BREAD PUDDING
8 C chunks of bread--about 12 slices of day old bread or try old hot dog or
hamburger
buns, whole grain bread, french bread or what have you.
2/3 C raisins
2/3 C prunes, snipped into small pieces
2/3 C walnuts, chopped
6 T butter, cut into small chunks
6 eggs, lightly beaten
1 T vanilla extract
* t salt
5C whole milk
2/3 C brown sugar
1* t cinnamon
very hot water
Oven a 350 degrees and have ready a roasting pan large enough to contain the
baking dish
described below. Liberally grease a (if you have it) glass 13x9" baking
dish. Distribute the
bread chunks evenly in the greased dish. Evenly sprinkle the raisins,
prunes, walnuts and
chunks of butter over the top of the bread chunks.
In another bowl mix together the eggs, vanilla, salt, whole milk, brown
sugar and
cinnamon. Pour this mixture carefully over the bread mixture in the dish.
Place the baking
dish in the large roaster you have ready and then pour the hot water in the
roaster until it
comes halfway up the side of the baking dish. Place in the middle of the
oven and bake for
about 45 minutes. A knife, when inserted in the center of the pudding should
just barely
come out clean (even a little wet) and the top should be nicely browned and
the pudding
should have risen an be noticeably fluffier.
You may divide this recipe in half(put equally into two smaller pans) and
freeze one before
baking for eating later. Variations: Substitute any desired dry fruit for
the prunes or raisins
(currants for the raisins, cut up dried apricots for the prunes)
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