My mailbox is overflowing with recipe requests again! I've been answering as many as I could (we've had tons of requests this month), and would I appreciate any help you have to offer answering these remaining requests from August. You may not get thank yous from the requestors, but you have a big THANK YOU from me in advance! I've mailed each of them this URL with instructions to look for their responses here. These are all people that haven't found the message board area of TKL yet or don't know how to use it - hopefully a lot of them will join us here once they see what they're missing :-).

Please don't respond with a 'search TKL' - just the actual recipe or info if you have it.

When posting a response, please title the message with the recipe name or specific subject or it will be too confusing to sort through the replies.

Your mission, if you choose to accept it:

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I'm looking for a recipe for chicken cooked with white wine and then
baked with muenster cheese. Thanks
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i am looking for a recipe for red wine sangria
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Can you send me a recipe for sourdough pizza dough?
Thanks
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"Perfection-Aire" cooking or convection cooking

I have been trying to find more receipes for this type of cooking. Do you
have any suggestions? I really enjoy using this method, especially in the
summer when I don't want to use the oven. Thanks for your help.
------------------
I am trying to find the recipe for sweet sago soup which I believe is known
as "Sai Mai Lo". I have looked everywhere and searches with various web
engines produce no find. Can you help me out with the recipe?
------------------
We have lost a recipe that was given to us by a Mormon lady, It was
called Popeye Pancakes, if you have heard of this and can help us get a
copy of the recipe, we would appreciate it very much. Thank you
------------------
l'm looking on info for new stoves. I just bought an all
electric house and I hate the stove -- bringing gas in is not option. Do you
know of any site that gives good pro/cons of the different types &
manufactures of electric stoves? e.g. what is better coil, radiant, or
halogen? How does the Jenn-Air compare to the Themodor....
Thanks
- jer -
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I am looking for a recipe that tells you how to cook oatmeal in a crock pot.
I've heard that you can put all the ingredients in a crock pot the night
before and the next morning the oatmeal is ready to go when you are. Please help-I need to know amounts. Thank you.....Kai
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Recently, I was at a Barnes and Nobles Bookstore, and had a delicious
"cinnamon chip" scone. They weren't actually chips, they were more of a
mixture of cinnamon and sugar in little balls in the scone. Do you know of a recipe for these, or something like them? Thank you.
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Today's visit is brought on by a huge bucket of muscidine grapes that my family picked at a vinyard. I've had absolutely no luck finding a recipe to use these grapes. Hope you can help me. Thank You,
Kim
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I have searched the net high and low and cannot find a receipe for grape
marmalade made from muscadine grapes. Can you help me or point me in the
right direction? My hubby is a grape freak and I how have 10 gallons of
muscadine grapes which he would like made into either jelly, jam or, his
preference, marmalade. Any help you can give me will be GREATLY appreciated.

Again, thanking you in advance for any assistance you can provide.
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Hi, I was wondering if you could help me? I am looking for a recipe for
a 7-layer salad, my mom used to make it and I can't remember how to make it. I would greatly appreciate it. thanks,
Mike and Ginny
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Do you have a recipe for Lemon-flavored vodka, Limoncello? I searched but could not find.
Linda
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Please help if you can! I was once an over-the-road Trucker and had a wonderful Cream of Mushroom soup in the Port Authority of New Jersey at one of the many "Stands" located throughout the port. It had as it's constituents garlic and oregano, was beef-based, and was very thick in consistency. Might you know of a recipe for this type of mushroom soup? It was very similar in nature to "Polish-style" Cream of mushroom soup, which, by the way, I would also love a recipe for. The polish style soup uses potato flour or starch in it, and can be bought as a powdered soup in many places, but I have yet to find a real recipe for it. Thanks ever so much, and thanks for the wonderful site!
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Hi! I love your website; I surf it during my lunch hour. I was hoping
that you might be able to help me find the recipe for an incredible dish
I had at Walt Disney World last summer. At Disney's Bourbon Street
Resort (it resembles New Orleans) they serve a delicious pasta dish of
blackened scallops on a bed of pasta with tomato cream sauce. Do you
have any ideas on how I might be able to get this recipe?

Many thanks.

Wendy
--------------------
Do you have any idea where I could find the recipe for "Tout Care" I do not
know if the spelling of this is correct, but it was a Christmas tradition at
my Grandmothers home. It is a meat pie made with ground beef, and has French Canadian orgins.

Thanks for your time,

Mary
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Hi TKL,

Really enjoy your site. I was wondering if you had any recipes on
how to make jams in your breadmaker. I know you can make them in a
Breadman bread machine, but can you make them in other brands as well.
Any information will be greatly appreciated.

Thanks,
Gracie
--------------------
Help. I am looking for a book that contains a recipe for Danish sausage, can
you help me locate one?I would really appreciate this information as soon as possible. Karen
--------------------
How much rum flavoring would you use to make a cake mix taste like rum
cake? Or, I guess another way of asking the question is to what ratio
would you use rum flavoring vs. real rum?
--------------------
I am looking for a recipe for Harvest Pie...I had it once and it was made
with apples and I think cherries.....but the crust was wonderful, too. It
had finely ground walnuts in it. If you have something like this I would
appreciate hearing from you. Thank you.
--------------------
I have tried to find some recipes for cooking grouper. While
vacationing in Myrtle Beach, SC., family members went fishing and caught
grouper. We were sent home with it cleaned and frozen. I would like to
prepare it for the fishermen, but I am uncertain about how to cook it.
Please help me.

Thanks.
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Sometime ago, there was a recipe for chicken, rolled up, with Stove Top in the middle and browned on top of the stove.Ý It was on the Stove Top box. The recipe was very good and is now lost.Ý Do you have a copy of it? I would appreciate it. Thanks. Jane
--------------------
Once while I was surfing, I came across this form. After you filled it out
you were entitled to sign up for manufacturers coupons and chose the store in which you could redeem the coupons. For example "Dove" soap would give you a cents off coupon that was printed with your name on it and then you could print it out and take it to that store. Where can I find this web site? I would really appreciate your help.
--------------------
Do you remember the product Junket by Redco Foods Co. The company is still in business and produces the caplets for shakes etc.. however they use to make the product for custard much like a jello pudding mix. Do you have that product where you live at the market? My father remembers it so well and loved it!

Debbi
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I am looking for "how to do an old fashion New England Clam Bake". I
have an idea, but I don't want to destroy a couple of hundred dollars of
sea food in ahole in my back yard. Any information on this would be
greatly appreciated.THANKS!!!
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I am wanting to make salsa verde, but tomatillos are almost nonexistent
in this area. Can I substitute green Roma tomatoes?

Thank you!!
--------------------
I was looking at the Savory Bread site and hit the "Russian Black Bread"
hoping to find the recipe that I have been searching for. Much to my dismay, there was nothing there. Could you send it to me?
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Greetings
I'm on a quest for a recipe that contains apples and cream cheese and is a
pie. Its wonderful and my husband loves it!!
Thanks for the great site
Marilyn
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Hi, I don't know if you can help me or not but I love TGIFridays potato skins and have been looking for a receipe. Can you help me? Thanks you.
--------------------
I'm trying to find a recipe for Ezekiel or Essene bread. It is usually made
of mixed grains. The grains are sprouted before they are made into bread.
I'm not sure what happens after the sprouting. I have looked everywhere for this recipe. I've purchased this type of bread in health food stores and it is labeled "non"grain" probably because the grains are sprouted, changeing the starches and enzymes in the seed. If you could help me or tell me a site where I could find this recipe, I would really appreciate it.
Rebecca
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My mother is looking for a filled cookie recipe.
It's suppose to look like a peach - marzipan type - with a stem on the top
- and filled with some type of pudding. Any suggestions?
--------------------
Hi: I have a friend who has recently developed an allergy to yeast.
There are apparently bakers who sell yeast free bread, but she would like to make her own, as she has to travel from Oshawa to downtown Toronto to purchase it. Do you have a recipe for this type of bread, or do you know where I can get one. Thanks for your help in this matter. Nancy
--------------------
I am looking for a recipe for BIMINI Bread a favorite in the Bahama's. My
husband and I had some in Florida. Can you help.

Thank you

Jean
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I am in New Orleans, when I go to visit my son and family in Colo. Springs,
Colo. how do I compensate for the difference in altitude, when using the bread machine??? We both have the same machine, a DAK TURBO, they are about five years old. TKS for being here to take this silly question.
--------------------
Can you help? I am looking for a Chinese recipe for WAR-TAP PORK.

Michelle
--------------------
I would like some suggestions on marinades for vegetables that could be
grilled on the barbeque. Thanks.
--------------------
Hello,

We need some help.

We were in Thailand and enjoyed very much a "mango salad" dish - which
we believe was made from raw green Mango, some fish sauce, some onions
(?). We are looking for some time for the exact recipe how to make this
salad.

Can u help us ?????

Many thanks
--------------------
I've been searching recipe sources for a while now looking for a salsa
made with green cabbage. A Walla Walla retaurant makes it and it is so
delicious. It includes red tomatoes, onion, cilantro, pepper and....
I hope you have such a recipe, Elizabeth
--------------------
I am looking for a Beer Potato Soup recipe. Please help me. Thank-you!
--------------------
When I mix up juice or lemonade I like to store it in the refrigerator
in glass containers. In the past, I've always used the jars that orange
or other juice came in. Now, I find that juice is bottled mostly in
plastic containers. There are a few exceptions, such as Ocean Spray,
but the largest bottle I can find from them is 48 onces (frozen lemonade
makes up to 64 onces). I have looked in hardware stores for large glass
refrigerator containers. All I see is plastic. I'm even hunting at
antique stores now and long for the days when all containers were
glass. I have some antique glass pitchers, but hate to use them for
every day. Do you know where I can find 64 oz glass jars with lids? Do
any of the kitchen supply companies have them?

Any ideas on the above subject will be greatly appreciated. Thanks.

Sincerely,

Judy
---------------
Help!! Does anyone have the BHG award-winning recipe for DOUBLE CHOCOLATE CHIP MOCHA COOKIES? THANKS.
---------------
I am going to have an overabundance of peppers. I was wondering if I could make a marinade with them. How can I do this?
---------------
I had great recipe for a Mexican vegetarian casserole from, "Better Homes and Gardens" sometime this past winter and I've misplaced it! Having no luck on their internet site. Please any help from anyone would be greatly
appreciated!
Thanks
---------------
Do you have a recipe for roasted chicken that just falls off the bone;
maybe a Morrocan or Tunishian or some North african type dish?
Something with maybe a lemon and herb baste or something of the sort?
I've been trying everything and can't find the right recipe.
Thank you for your time- Joe K.
---------------
Trying to locate a receipe for Escalloped Chicken.
I would appreciate any ideas you can give me.
---------------
Trying to find a meatloaf recipe close to that of the "Cooker" restaurant chain, based in Ohio.

Thanks for any assistance,

Bill
---------------
I am seeking a chilled cream of peaches soup like I had on the Norwegian ship the "Southward". It was a great summer fruit soup, they also served a
marvelous cream of banana soup. I especially enjoy a recipe that I can
keep the ingredients in the house for a spur of the moment creative meal.
Where can I get marscapone cheese? Thank you.
---------------
I am looking for a dark chocolate icing which stays soft to put on a
chocolate chiffon cake. Something like a buttercream icicng would be great
but it absolutely positively must be dark!

Thank you for your help!
---------------
I would like a time table to smoke turkey breast? every book i have looked at just has time tables for the whole turkey. Could you give me an idea of how many minutes per pound you would smoke a turkey breast. this is hotel style with the breast bone in. I would appreciate this very much. Thank You
---------------
Hello from Montana!!
I'm hoping you can help me find some old family recipes from around the
Mississippi area. What I'm looking for in particular is a recipe for
fried catfish and hushpuppies made with jal. peppers. Also a recipe for
coleslaw if possible.
Enjoy your site so very much!!!!I love to cook and do alot of canning.
Hope you can help, thanks so much.

God Bless,
M.W.
---------------
If you could get any recipes from Semolinas resturant I would truly love to
get them. Thanks alot !
---------------

END OF FILE! PHEW!!!

Betsy

1 small Lemon
1 quart Vodka

Remove the thin outer peel from a small lemon in one long spiral; avoid the bitter white pith. Drop it into a quart
of vodka and let stand at least 1 week, removing the peel when you think its job has been done. The lemon colors
the vodka pale yellow and imparts a slight citrus sweetness and pungency.

TO USE: Serve the vodka chilled. If you wish, the vodka may be stored in the freezer.

INGREDIENTS

1 quart green banana pulp
1-1/2 quarts chicken stock
1 small celery stalk
1/2 onion
1 carrot
1 small bay leaf
5 peppercorns
Salt to taste
1/4 cup flour
1/4 cup butter
1 pint cream, or milk

1.Cook banana pulp, stock and seasonings together for about one-half hour until the mixture thickens.
2.Strain over the flour and butter which have been combined as for a white sauce. Cook until thickened. 3.
Just before serving add the milk or cream. Heat. Serve with a slice of lemon on each plate as a garnish

Yield: 10 servings

Chilled Peach Soup

Le Due Restaurant

1 cup water
1/2 cup sugar
3/4 peach schnapps
3 pounds peaches (about 10 to 12 medium), peeled and sliced (about 7 cups)
1/2 cup heavy cream
1 cup Creme fraiche for garnish
1 tablespoon plus 1 teaspoon finely chopped fresh taragon leaves for garnish

In a large saucepan bring water,sugar, and schnapps to a boil, stirring until sugar is dissolved, and add peaches. return syrup to a boil and remove pan from heat.
In a blender puree peaches with syrup in batches, transferring as pureed to a bowl, and cool. Sitr in heavy cream and chill. Soup may be made 3 days in advance and kept chilled, covered. Serve soup in chilled bowls garnished with creme fraiche and tarragon. Makes about 6 cups.

Judy/AZ on August 07, 1997 at 3:49:59
Title: Peach Soup
Categories: Soups, Desserts
Yield: 4 servings

5 Large peaches, sliced
4 c Water
2 tb Lemon juice
1/4 c Maple syrup
1 tb Arrowroot
1 c White wine
1/4 c Orange or peach liqueur
1 c Whipping cream
1/4 ts Nutmeg (opt)

Combine peaches, water and lemon juice in a sauce pan; simmer 15
minutes. Puree in blender with maple syrup and arrowroot. Add wine
and liqueur. Pour in half the cream; mix thoroughly; chill 1 hour.
Whip remaining cream and dollop on top of each serving. Add a
sprinkling of nutmeg if desired.

(serves six as a first course)

This soup makes a sublime first course. The ale, ham and shallots add an appealing change of pace to the creamy
potato base. Prepare with a golden ale (or a sweet American-style cream ale), and serve with a malty, semi-sweet
brown ale or - for the more adventurous - a full-bodied and malty Trappist ale.

3 tablespoons butter
5 medium baking potatoes, peeled and kept in water
2 medium onions, finely chopped
2 cups light or heavy cream
chopped Italian parsley or scallions for garnishing
1 1/2 cups golden ale / cream ale
3 - 4 ounces of Canadian bacon, or ham julienned
1 teaspoon dried thyme OR dill
2 cups light chicken stock
2 shallots, finely chopped
salt and pepper to taste

Heat the butter on medium heat. Fry the Canadian bacon until lightly browned and crisp. Remove and set aside.

Add the chopped onions to the pan and saut* until wilted. Add the shallots and continue cooking until a pale gold.
Remove the onions and add them to the Canadian bacon.

Combine the stock, beer, and thyme in a large Dutch oven and heat over medium-high heat. While the stock
heats, julienne the potatoes. Add the potatoes, Canadian bacon, and onions to the stock and bring the mixture to a
slow boil. Cook until the potatoes are tender but still hold their shape (35 - 40 minutes).

Remove from heat. Slowly stir in the cream. Reheat just until bubbles begin to form around the edges. Remove
from heat, taste, and adjust salt and pepper. Garnish each bowl with freshly minced Italian parsley or scallions.

###

2 1/2 cups hard red wheat
1 1/2 cups spelt or rye
1/2 cup hulled barley
1/2 cup millet
1/4 cup green lentils
2 T. great northern beans
2 T. red kidney beans
2 T. pinto beans

Stir the above ingredients very well. Grind in flour mill.

Measure into large bowl:
4 cups lukewarm water
1 cup honey
1/2 cup oil
2 T. Red Star Yeast
Set aside for 3-5 minutes to allow yeast to grow.

Add to yeast mixture:
2 t. salt
fresh milled flour from above mixture of grains

Stir until well kneaded about 10 minutes. This is a batter type bread an
will not form a smooth ball.

Pour dough into greased pans. You may use 2 large loaf pans or 3 med.
loaf pans or 2-9x13 pans. Let rise in a warm place for one hour or until
the dough is almost to the top of the pan. If it rises too much it will
over flow the pan while baking. Bake at 350 for 45-50 minutes for loaf
pans and 35-40 minutes for 9x13 pans.

Ingredients
2 lbs. fresh grouper fillets (can be substituted with fresh
snapper)
1-2 cups mayonnaise and sour cream. Equal amounts
mixed.
1/2 teaspoon cumin
1/2 teaspoon salt (sea salt is recommended)
1/2 teaspoon crushed thyme
1/2 teaspoon rosemary
1/2 teaspoon sage
Cracked pepper
2 tablespoons keylime or lemon juice
1 large white onion
1 tablespoon minced garlic
1 tablespoon olive oil

Heat oven to 350 degrees F. Lightly coat baking pan with olive oil. Cut onion into 1/4 slices, peel, and place in
baking pan. Lay fish fillets on top of onion. Baste with lime or lemon. Coat fish generously with mayonnaise
blended with herbs and spices. Top with cracked pepper. Bake uncovered until fish flakes easily. (This depends
on the thickness of the fillets.) Garnish with green herbs.

6 eggs
1 c. flour
1 c. milk
1/4 tsp. salt
6 Tbsp. butter

Beat eggs. Add other ingredients. Melt butter in pan.
Take small amount of butter; grease pan. Add rest of butter to
mixture. Bake at 400 degrees for 20 minutes. Top with butter, jam,
syrup or your favorite topping.

HANNAH'S POPEYE PANCAKES

6 Tbsp. butter
7 eggs
1 c. flour
1 c. milk
dash of salt
1/4 to 1/2 c. crumbled bacon,
sausage, sliced cooked
apples or diced ham

Heat oven to 400 degrees. Put a 9 x 12-inch pan with butter in
oven until butter melts. Place all other ingredients in
blender and "zap" until well blended. Pour mixture into
buttered pan. Bake 20 to 25 minutes. Serve with your normal
pancake toppings.

1 1/2 lb. ground pork
1/2 lb. lean ground beef
1 medium-sized onion, sliced
thin
2 medium-sized potatoes,
mashed
1 tsp. poultry seasoning
1/2 c. water
salt to taste

Cook pork and beef with water and onion. When fully
cooked, add potatoes and seasoning. Make an ordinary pie crust
and line the bottom of a pie plate. Then fill with the mixture
and top with the remaining crust. Make slits in top and bake
at 375 degrees until done.

One Cup Frosting

3 tablespoons butter or margarine, softened
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Add cocoa depending on desired taste:
Light Flavor: 2 tablespoons Hershey's Cocoa or Hershey's European Style Cocoa
Medium Flavor: 1/4 cup Hershey's Cocoa or Hershey's European Style Cocoa
Dark Flavor: 1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading
consistency. Blend in vanilla.

Two Cup Frosting

6 tablespoons butter or margarine, softened
2-2/3 cup powdered sugar
4 to 6 tablespoons milk
1 teaspoon vanilla extract

Add cocoa depending on desired taste:
Light Flavor: 1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa
Medium Flavor: 1/2 cup Hershey's Cocoa or Hershey's European Style Cocoa
Dark Flavor: 3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa

NOTE: 1 cup frosting will frost top of 13x9-inch cake. 2 cups frosting will fill and frost an 8-or 9-inch two
layer cake.

The Sauce

15-20 chiltepines, crushed
15 dried red new mexican chiles, seeds and stems removed
1 tsp. salt
water to boil chiles
3 cloves garlic
1 tsp. vegeetable oil
1 tsp. flour

In a saucepan, combine the chiles, salt and enough water to cover. Boil for 10 to 15 minutes or until the chiles are quite soft.

Allow the chiles to cool and then puree them in a blender along with the garlic. Strain the mixture, mash the pulp through the strainer, and discard the skins.

Heat the oil in a suacepan and add the flour. Brown the flour, taking care that it does not burn. Add the chile puree and boil for 5 to 10 minutes until the sauce has thickened slightly. Set aside and keep warm.

The Tortillas

2 cups masa harina
1 egg
1 tsp. baking powder
1 tsp. salt
water
vegetable oil to deep fry

Mix the first four ingredients thoroughly, adding enough water to make a dough. Using a tortilla press, make the tortillas. Deep fry each tortilla in vegetable oil until it puffs up and turns slightly brown. Remove, drain on paper towels, and keep warm.

To Assemble and Serve:

2 cups grated queso blanco or monterey jack cheese
shredded lettuce
2 scallions, minced (white part only)

Place a tortilla on each plate and spoon a generous amount of sauce over it./ Top with cheese, lettuce and scallions.

Serves 4 to 6

Heat Scale: Hot

2 Grouper fillets(1/2 lb.)
2 ts Dijon mustard
1/2 c Flour
2 Egg whites, lightly beaten
1/2 c Pecan halves, chopped medium
Fine in a food processor

Lightly coat fish fillets all over with mustard. Dust with flour,
shaking off excess. Dip in egg whites, then roll in chopped pecans.
Place fish on a baking sheet sprayed with vegetable oil. Bake at 425
degrees for 15 - 20 minutes, until cooked through.

Columbus Ledger-Enquirer.
I
----

Title: Easy Fish
Categories: Seafood
Yield: 6 servings

1 1/2 lb Grouper or snapper fillets
(or substitute boneless, skinless chicken breast)
Salt
Pepper
Flour
2 tb Olive or vegetable oil
4 tb Butter, optional
1 Juice of lemon (opt)

Sprinkle fish fillets (or chicken pieces) liberally with salt and
pepper. Coat the pieces with flour, patting them firmly, then shaking
off excess flour.

This is from my collection from Sunset
Grouper Baked in Lemon Cream
1 skinless grouper fillet (about 2 lbs)
1 cup whipping cream
5 teaspoon lemon juice
2 tablespoons instant minced onion
1/8 teaspoon salt
1 egg yolk

Preheat oven to 400 degrees. Wipe fish with damp cloth; arrange in a greased large, shallow baking dish.
In a bowl, combine cream, lemon juice, onion, and salt and mix well. Pour evenly over fish. Bake, uncovered until fish flakes readily when prodded in thickest portion with a fork. For a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes. (Allow same ratio of thickness to time-1 inch:10 minutes-for fish of all thicknesses).
When done remove pan from oven. With a wide spatuala, lift fish from hot cream mixture; drain briefly and transfer to a warm serving platter. Cover and keep warm.
In a small pan, beat egg yolk slightly. Using a wire whip, beat a little of the hot cream mixture into egg. Then pour remaining hot cream mixture into egg mixture, beating constantly. Cook egg and cream mixture, stirring, over low heat until slighly thickened(about 5 to 10 minutes)-do not boil. Pour evenly over fish and serve immediately. Makes 4 to 6 servings.