Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 17958 Date: 03-25-94 15:40 From: Debra Bouey Read: Yes Replied: No To: Melissa Mireau Mark: Subj: *CR* Rolls & entree ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hello, Melissa. I finally managed to get that roll recipe input, along with another one of those Bisquick "one-dish" entrees that recently appeared in a newspaper insert (which works just as well with Chicken/Turkey as it does with Ham, IMO). Here you go... ---------- Recipe via Meal-Master (tm) v8.00 Title: Minnie and Aunt Pete's Yeast Rolls Categories: My favorite, Breads Yield: 36 servings 6 c Flour 1/2 c Sugar 3 ts Salt 2 Egg whites 2 pk Yeast 2 1/4 c Warm water, 110 degrees Cut shortening into flour, salt and sugar. Dissolve yeast in warm water and add to flour mixture, then add egg whites. Mix together, knead until smooth and elastic (DON'T overknead and add only enough flour to keep dough from sticking) and let rise 1-1/2 hours, or until doubled in size. Punch dough down, roll out on a lightly floured surface, shape into rolls and place in greased muffin tins . Let rise until doubled in size and bake in a 375 degree oven 10 to 12 minutes or until brown. NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc freezer bags for up to 4 weeks after they have been shaped before the second rising. Take out of freezer at least 3 hours before baking, place in greased tin and let thaw and rise until doubled in size. Source: My beloved, albeit eccentric, grandmother and great aunt, who married and then built their houses side-by-side and remained culinary collaborators, to their family's benefit, all their lives. Deb's notes: these are an old family favorite and they're quite flexible. It's pretty hard to mess 'em up. They work as well for breakfast with jam or honey as they do with with dinner. Sometimes I substitute whole wheat flour for up to half the bread flour called for. I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I _don't_ add the full amount of water at once. Rather, I start out with about 7/8 cup and then dribble enough add'l water into the bread pan during the early stages of the knead cycle 'til the dough "looks right". 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Easy One-Dish Ham Bake Categories: Main dish, Meats Yield: 8 servings 1 pk Frozen broccoli cuts, 16oz., Rinsed and drained 1 cn Cream of mushroom soup 1 cn Cheddar cheese soup 1 c Milk 3 c Cut-up ham, chicken, turkey Or beef 1/2 ts Onion powder 2 c Bisquick baking mix 1 1/2 c Milk Heat oven to 450F. Mix broccoli, soups, 1 cup milk, the ham and onion powder in ungreased rectangular baking dish, 13x9x2 inches. Mix baking mix and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired. Bake 27 to 30 minutes or until light golden brown. Let stand at least 5 minutes. 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT ----- Debra, 74241.3502@compuserve.com Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18086 Date: 03-26-94 10:09 From: Sylvia Steiger Read: Yes Replied: No To: Debra Bouey Mark: Subj: *CR* Rosenberg recipe 1/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ DB> More from Rosenberg's book: Thanks! Coming back at you: MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Prosciutto-Black Pepper Bread Abm Categories: Try it, Breadmaker Yield: 24 servings MMMMM-----------------BEST BREAD MACHINE CB EVER---------------------- 2 1/4 ts Yeast 3/4 ts Pepper, black 3 c Flour, bread 1 tb Sugar 1/2 tb Salt 1/3 c Oil, olive 1 c Water; warm 2 tb Water; warm 3/4 c Prosciutto, chopped Do not trim fat from prosciutto before chopping. Bring all ingredients to room temperature. Pour all ingredients into bakery except prosciutto, in order. Set "baking control" at eleven o'clock. Select "white bread" and push Start. Add prosciutto at beep, 88 minutes into cycle. Nutritional information per slice: 92 cal, 4 gm fat, 3 mg cholesterol, 200 mg sodium, 38% calories from fat. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 MMMMM >>> Continued to next message * SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18087 Date: 03-26-94 10:09 From: Sylvia Steiger Read: Yes Replied: No To: Debra Bouey Mark: Subj: *CR* Rosenberg recipe 2/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Brownie Bread Abm Categories: Breadmaker, Try it Yield: 16 servings MMMMM-----------------BEST BREAD MACHINE CB EVER---------------------- 1/2 tb Yeast 1 7/8 c Bread flour 1/3 c Unsweetened cocoa powder 1/2 c Sugar 1 ts Salt 1 1/2 tb Oil 1 Eggs 3/4 c Water 1/3 c Walnut pieces Bring the water to boil. Add the cocoa and stir until completely dissolved. Let cool to room temperature. Add the cocoa and all remaining ingredients except the nuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add walnuts. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Tested in DAK R2D2. Sylvia's comments: Nutrition Information per serving: 111 calories, 3 grams fat, 13 milligrams cholesterol, 146 milligrams sodium. Posted on GEnie by SPARKIE on Jan 29, 1993 MM by Cathy Svitek From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes MMMMM >>> Continued to next message * SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18088 Date: 03-26-94 10:09 From: Sylvia Steiger Read: Yes Replied: No To: Debra Bouey Mark: Subj: *CR* Rosenberg recipe 3/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: New Orleans French Market Beignets Categories: Try it, Breadmaker Yield: 30 servings MMMMM-----------------BEST BREADMACHINE CB EVER---------------------- MMMMM---------------------------DOUGH-------------------------------- 1/2 tb Yeast 1 3/4 c Flour, bread 1/2 ts Nutmeg, ground 1/2 ts Salt 2 tb Sugar 2 ea Eggs 3/4 c Milk MMMMM--------------------------COATING------------------------------- 1/4 c Sugar, powdered Bring all ingredients to room temperature. Pour dough ingredients into bakery. Process on dough cycle. When dough cycle ends, remove dough from machine. On floured surface with floured rolling pin, roll dough out into 10"x12" rectangle. Cut into 2"x2" squares. Place on greased trays, cover, and let rise 30 minutes, until doubled in size. In wok or large saucepan, heat oil to 365 degrees for deep frying. Fry 3-4 beignets at a time for 10-15 seconds on one side until golden. Turn carefully and fry other side until lightly browned. Drain quickly on crumpled brown paper bags or on several layers of newspaper covered with a sheet of paper towel. To coat beignets, shake a few at a time in paper bag with powdered sugar or 1/4 c granulated sugar and 1 ts ground cinnamon. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 MMMMM >>> Continued to next message * SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18089 Date: 03-26-94 10:09 From: Sylvia Steiger Read: Yes Replied: No To: Debra Bouey Mark: Subj: *CR* Rosenberg recipe 4/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Soutine's Rosemary Whole Wheat Abm Categories: Try it, Breadmaker Yield: 24 servings MMMMM-----------------BEST BREAD MACHINE CB EVER---------------------- 2 1/2 ts Yeast 3/4 c Flour, bread 2 2/3 c Whole wheat flour 3 Tb wheat bran 1 Tb dried rosemary 1/2 tb Salt 1/4 c Oil 1/4 c Honey 1 1/8 c Water Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Tested in DAK R2D2. Sylvia's comments: Posted on GEnie Food & Wine RT by A.JENSEN2 [Ann] on Jan 15, 1993 MM by Cathy Svitek From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes MMMMM >>> Continued to next message * SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18090 Date: 03-26-94 10:09 From: Sylvia Steiger Read: Yes Replied: No To: Debra Bouey Mark: Subj: *CR* Rosenberg recipe 5/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dilled Potato Bread Abm Categories: Try it, Breadmaker Yield: 24 servings MMMMM-----------------BEST BREAD MACHINE CB EVER---------------------- 1/2 tb Yeast 3 c Bread flour 3 tb Wheat germ 3 tb Powdered milk 1 1/2 tb Sugar 1/2 tb Dill seed 2 ts Salt 1 1/2 tb Oil 1 Eggs 1 1/4 c Water Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Leftover or just cooked and mashed potatoes give this bread a soft texture and tangy, almost sourdough taste. The loaf is very good with pot roast or roast beef, meat loaf, vegetable soups, and chowders. Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes MMMMM >>> Continued to next message * SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18091 Date: 03-26-94 10:09 From: Sylvia Steiger Read: Yes Replied: No To: Debra Bouey Mark: Subj: *CR* Rosenberg recipe 6/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Apple Onion Rye Abm Categories: Try it, Breadmaker Yield: 24 servings MMMMM-----------------BEST BREAD MACHINE CB EVER---------------------- 2 1/4 ts Yeast 1 7/8 c Bread flour 1 1/2 c Rye flour 1/3 c Cracked wheat 1 1/2 tb Sugar 1/2 tb Salt 1/2 tb Caraway seeds 2 Garlic cloves, crushed 1 md Onions; chopped 1 lg Apples; chopped 3 tb Butter 1/2 c Water Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. This barely sweet, fruity rye tastes good with scrambled eggs or in a turkey sandwich. For tea sandwiches, slice thin and spread with cream cheese and toasted sliced almonds. Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes MMMMM >>> Continued to next message * SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18092 Date: 03-26-94 10:09 From: Sylvia Steiger Read: Yes Replied: No To: Debra Bouey Mark: Subj: *CR* Rosenberg recipe 7/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Malted Rye Bread Abm Categories: Try it, Breadmaker Yield: 24 servings MMMMM-----------------BEST BREAD MACHINE CB EVER---------------------- 1 1/4 c Milk 1/2 tb Yeast 2 1/2 c Bread flour 1 c Rye flour 1/2 tb Salt 3/4 ts Cardamom, ground 1/4 c Oil 1 tb Barley malt syrup 1/3 c Honey 3 Eggs Scald milk and let cool to room temperature. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. Since the flavor of this loaf is not too assertive, but the texture is substantial, it is a good sandwich bread for spicy meats, such as salami or pate, and ripe cheese. For early in the day eating, toast and spread with orange marmalade or apple butter. Tested in DAK R2D2. Sylvia's comments: MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes MMMMM * SLMR 2.1a * Diplomacy: Saying "nice doggie"...until you find a rock. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18104 Date: 03-26-94 15:25 From: Linda Levin Read: Yes Replied: No To: All Mark: Subj: 1St Time Recipe Transfer ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ I have just got through creating a whole bunch of recipes to lo-fat form and have never tranferred one to a message. If I can get this one up right I will send more shortly if anyone would like them. MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Stuffed Celery Categories: Low-fat, Low-cal, Vegetables Yield: 36 6 Celery Stalks, washed,leaves Removed 1 c No-fat cottage cheese 2 t Lemon juice 1/2 t Low-salt Soy sauce 1 t Prepared mustard 1/2 c Chives 1 Clove garlice, minced Place cottage cheese and all ingredients except celery in a blender. Blend till smooth. Stuff celery with cheese mixture. Cut each stalk into 6 individual pieces. Serve each with a toothpick. Makes 36 appetizers, or 6 servings of 6 each. Per serving-Cholesterol (mg)-0 : Fat (grams) total-1, saturated 0 : Calories-36 MMMMM by george I think I did it. Let me know if it is okay, Please! Thanks Linda * SLMR 2.1a * Here I sit, in a tizzy; all my favorite boards are busy! -!- ! Origin: * Citylites * Ft Worth, TX * (817)249-5215 * (1:130/803) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 17882 Date: 03-24-94 08:15 From: Ed Schwing Read: Yes Replied: No To: Pat Stockett Mark: Subj: Amish Friendship Cake ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Thanks loads Pat for the recipe. I have a sourdough starter that we have been using for years - just keep feeding the sucker every 4-5 days, and cranking out some great bread. I was hoping that the subject recipe would allow me to use my starter; however, after reading the recipe, it appears that I will need to start from scratch with the recipe's starter. Oh well, that will be another project. I will post when I try it out - if successful, I will re-post the recipe. For your trouble, I am posting our favorite chicken recipe - we have had this at least 5 times each year since I ran across the recipe in a magazine in my cardiologists office. Of course I rationalize every time we have it! The story that goes with it is interesting too - and I understand that it is a true story: -Begin Recipe Export- QBook version 1.00.10 Beta Title: Phoebe's Chicken Climax Keywords: Chicken, Main Dish 2 Chicken Breasts 1 Egg 1 Glop of milk Salt and Pepper 1/2 Cup Flour Cornflakes Olive Oil 3 Tbsp Margarine (or Butter) Cheap White Wine Oregano Sweet Basil 1 Can Cream of Mushroom Soup 1 Paper Sack (for shaking up chicken) 1 Stool (for seeing over the stove) Aunt Pearl writes: "Phoebe Berkhalter and her husband, Farley, are little people. Walking into their house, with all their little furni- ture that Farley makes out in his workshop, is like a bad carnival ride. The little TV on the little handmade TV stand makes you feel like you're in Alice in Wonderland. I couldn't sit in the little chairs they have, so Phoebe served me this dish out on the front porch, where I felt less dizzy. She makes a little of it for Farley every Friday night. Here is the recipe in Phoebe's own words." Kill one chicken and rip out its breast. Beat one egg lightly with a glop of milk. Add salt and pepper to mixture, and set aside. Wash off them breasts, throw 'em in a sack with flour, and I throw in four handfuls of crushed-up cornflakes. (that's probably one handful for big people.) Shake 'em up good in the sack, but close it first. Heat 1/4 inch of olive oil in a medium skillet over a medium flame until a water drop thrown in sizzles right off. Take them breasts out of the sack, dip 'em in the egg mixture, and drop 'em in the skillet. Brown both sides. Remove breasts from skillet, pour off the oil, wipe out the pan, turn burner down real low, add about 3 tablespoons of margarine to skillet, and put breasts back in. Pour some cheap white wine over them breasts; season with lots of oregano and sweet basil. Put a lid on the skillet, then leave it simmering for 15 minutes or so while you read the funny papers. Spoon in cream of mushroom soup on top of them breasts, add some more oregano and basil, and replace the lid. Continue simmering for another 20 minutes. Eat them breasts with the mushroom goop in the pan spread over them. From Aunt Pearl's Cookbook: A Man's Cooking, by Joe Sears (We have had this several times, and it was terrific!!! In addition to the adjustments which we made to the basic recipe, as shown below, we served it over white steamed rice. We made these changes: Instead of putting the crushed corn flakes in the paper sack with the flour, I just added the salt and pepper to the flour. I crushed the corn flakes and put them in a separate bowl. I first placed the chicken breasts in the bag, shook it well, then into the egg substi- tute (which we used instead of real eggs), and then into the bowl with the crushed corn flakes. Then, as Phoebe would say, "drop 'em in the skillet". I used about 4 to 5 ounces of white wine. We prepared two whole breasts, skinned and de-boned. For the two of us, we only ate one breast, one-half each. We had steamed rice and steamed mixed vegetables with the chicken. Please enjoy, and don't skimp on the oregano and basil.) -End Recipe Export- Thanks again, enjoy, and God Bless! ... STUPIDITY is NOT a HANDICAP! Park elsewhere! -!- PPoint 1.80 ! Origin: Ed's Little Orchid Barn (1:387/800.9) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18063 Date: 03-24-94 06:17 From: Pat Stockett Read: Yes Replied: No To: Jim Luce Sr Mark: Subj: Braised Wild Goose CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Jim! JLS>I am looking for somewhat easy recipes for Canadian Goose breast, >venison roast & stews. I'd think you could use this recipe with a little adjustment. It's the only one I have. -Pat -Begin Recipe Export- Title: Braised Wild Goose or turkey Keywords: game, goose, turkey Clean the bird and stuff it, if desired. Truss to hold the legs and wings close to the body and cover with slices of fat salt pork. Roast in a hot oven until the bird is well browned. Remove the fat from the roasting pan and add 1 onion and 1 carrot, both sliced, 2 or 3 sprigs of parsley, 1 stalk of celery, 1 bay leaf, a little thyme, and 1 quart stock or consomme. Cover the pan and continue cooking, basting often, for 2 to 3 hours, or until the bird is tender. Strain the gravy and thicken with 1 Tbsp. arrowroot or cornstarch mixed with 2 Tbsp. cold water. Serve with cranberry sauce or applesauce and wild rice or corn fritters. From: The Gourmet Cookbook Vol.I Shared By: Pat Stockett -End Recipe Export- * QMPro 1.0 90-8356 * New Jersey, The Garden State. -!- WM v3.10/92-0413 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 17980 Date: 03-25-94 11:05 From: Kathy Pitts Read: Yes Replied: No To: Brian Oswald Mark: Subj: BREAKFAST ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ This memo from BRIAN OSWALD just crossed my desk: BO> Newbie rolling through so watch those toes! Welcome aboard, Brian. BO> Anyway, What I am looking for is a few ideas for breakfasts that BO> are not to complex and do not take more that a hour to prepare. Here, have a breakfast taco (no real recipe, as these can be varied almost endlessly, but they're quick and a Texas classic For each person, you will need: 2 eggs (beaten) 2 strips bacon, 2 Tbsp. diced ham, OR a couple of small link sausages, chopped a handful of frozen hash brown potatoes 2 flour tortillas Cook the bacon, ham or sausage until done to your liking. Remove from the pan, and keep warm. If you used the bacon, dice it. Fry the potatoes in the fat left in the pan (you may need to add a little butter). When the potatoes are brown, add the sausage and beaten eggs to the pan, and continue cooking until the eggs are set. Serve inside warm flour tortillas, with a side of hot sauce and refried beans. Kathy in Bryan, TX ... Texas 7-course meal -- a bowl of chili and a six-pack. -!- Blue Wave/Max v2.12 [NR] ! Origin: Hermes BBS The Messenger Bryan Tx (409)823-4442 (1:117/110) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 18032 Date: 03-25-94 14:20 From: Bill Leaming Read: Yes Replied: No To: Brian Oswald Mark: Subj: Breakfast - Recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Brian, Heres a very good recipe that is not to hard to make - actually, its prepared the night before so in the morning, just bake for an hour. Breakfast Loaf Serves 6 16 slices bread, crusts removed 8 canadian bacon OR ham slices 8 Slices cheddar cheese 6 eggs 1/4 Cup green peppers, diced 1/4 Cup onion, chopped 1/2 Tsp. Dry mustard 3 Cups Milk Butter 9x13" cake pan. Place 8 slices of bread (crusts removed) to fin flat in pan. Place slice of ham/canadian bacon on bread. Put slice of cheddar cheese on meat. Put 8 remaining slices of bread over next. Mix eggs, green peppers, onion, dry mustard and pour over top of bread. Pour 3 cups milk over all and refregerate over-night. To cook, melt 1/4 cup butter and pour over all. Bake at 325 degrees F. for 1 hour. Enjoy! Bill ... Honesty, Love, and Unity are OUR Family Values! ___ Blue Wave/QWK v2.12 -!- FidoPCB v1.4 [ff097/x] ! Origin: InterComm - 702-359-2666 - (1:213/830) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 17936 Date: 03-23-94 06:10 From: Pat Stockett Read: Yes Replied: No To: Helen Peagram Mark: Subj: Bunny Salad CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- Title: Bunny Salad Keywords: salad, kids, pear 1 chilled pear half 2 raisins 1 red cinnamon candy 2 blanched almonds cottage cheese ball Place crisp lettuce leaf on plate. On top of it, place pear upside down. Make bunny, using narrow end for face. Two raisins for the eyes, 1 red cinnamon candy for the nose and 2 blanched almonds for the ears. The cottage cheese ball makes the tail. From: Betty Crocker's Cook Book for Boys and Girls Shared By: Pat Stockett -End Recipe Export- -Begin Recipe Export- Title: Pigs in Blankets Keywords: kids, hot dogs, bisquick Heat oven to 450 F. Make rolled biscuits as directed on Bisquick package. Roll dough about 1/4 inch thick into rectangular shape. Cut into 4 x 3 inch oblongs. Wrap each oblong around a weiner, letting ends of wiener peep out. Bake 15 minutes. Serve hot. Makes 12. From: Betty Crockers Cook Book for Boys and Girls Shared By: Pat Stockett -End Recipe Export- * QMPro 1.0 90-8356 * New Jersey, The Garden State. -!- WM v3.10/92-0413 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20805 Date: 04-16-94 21:55 From: Wesley Pitts Read: Yes Replied: No To: Les Brown Mark: Subj: Scalloped Potatoes *CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ This memo from Les Brown just crossed my desk: LB> @SUBJECT:Wanted - Scalloped Potatoes LB> N Hey, does anyone have the recipe for scalloped potatoes??? Hi, Les -- This is a pretty basic recipe, but it'll get you on the right track... MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cheddary Scalloped Potatoes Categories: Vegetables, Go-withs Yield: 4 servings 2 tb Margarine 1 ea Small onion, diced 1 cn Broccoli cheese soup 1/2 c Milk 1/4 ts Pepper 3 1/2 c Potatoes, cooked and sliced 1. In skillet over medium heat, in hot margarine, cook onion until tender. 2. Stir in soup, milk, and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover; simmer 5 min. or until hot and bubbling, stirring occasionally. Garnish with sage if desired. For cheesier flavor, add 1/4 c. shredded Cheddar cheese with soup. MMMMM -=wp=- _ _| ~-. \, *_} <-- Deep in the Heart of Texas \) Bryan, TX ... Always brush your teeth before you put your tie on. -!- Pocat's Den BBS... ! Origin: Pocat's Den BBS (409)268-0286 (1:117/142) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20944 Date: 04-17-94 06:19 From: Pat Stockett Read: Yes Replied: No To: Les Brown Mark: Subj: Scalloped Spuds CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Les! LB>*@SUBJECT:Wanted - Scalloped Potatoes I haven't tried this one, but I really like the idea of the thyme in it. -Begin Recipe Export- Title: Eileen Brennan's Scalloped Spuds Keywords: potatoes, scalloped 1-1/2 lbs potatoes 1-1/2 cups milk 2 Tbsp. butter 1 tsp. salt freshly ground pepper to taste 1 clove garlic, pressed 1/4 tsp. thyme 1 Cup Monterey Jack cheese, grated Peel and pare potatoes into thin slices lengthwise, 1/8 inch thick. Combine all the ingredients except cheese in a saucepan. Bring to a boil; simmer 15 minutes, stirring often. Transfer to a well-greased 1-1/2 quart baking dish and sprinkle with the cheese. Bake in preheated 350 degree oven about 30 minutes, or until the potatoes are tender and the cheese is bubbly and browned. Serves 6 From: Enquirer Celebrity Cookbook Shared By: Pat Stockett -End Recipe Export- * QMPro 1.0 90-8356 * New Jersey, The Garden State. -!- WM v3.10/92-0413 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20861 Date: 04-16-94 21:34 From: Blanche Nonken Read: Yes Replied: No To: Tim Taylor Mark: Subj: STRAWBERRY JELLY RECIPE N ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ TT> Hello all. I am interested in getting a recipe for TT> Strawberry Jelly. As the stores only have Strawberry TT> preserves or strawberry jam. I would really be TT> thankfull to anyone that could upload this recipe. TT> Thanks! This is from a book called "Keeping The Harvest" by Nancy Chioffi & Gretchen Mead. Strawberry Jelly (with liquid pectin) 1. Crush 2 1/2 quarts of washed, hulled ripe strawberries. 2. Put pulp into jelly bag or damp cheesecloth and allow juice to drip through. For clearer jelly, drip, don't squeeze, through cheesecloth a second time. 3. Measure 3 3/4 cups juice into large saucepan. Add 1/4 cup lemon juice and 7 1/2 cups sugar. Place over high heat and bring to a boil, stirring constantly. Stir in 1 bottle liquid pectin (Certo is the brand specified), bring to a full rolling boil, and boil hard for 1 minute, stirring constantly. 4. Remove from heat and skim off all foam with a metal spoon. 5. Pour quickly into hot, sterilized jelly glasses, leaving 1/4 inch headroom. Wipe rims clean. 6. Adjust lids and process in a boiling water bath for 5 minutes to insure a good seal. Set upright, away from drafts, to cool. If you're interested in jellies, jams, preserves and canning there's only two books you need. The one I named above, and The Ball Blue Book. You can order it for $3.50 or so, along with canning supplies, with the order form in any box of Ball mason jars. *Tagline 1.4c* ** I am... I say... I'm Foghorn of Borg. Now pay attention there, son! ** You're about to be assimilated! Absorbed, that is. -!- Maximus 2.01wb ! Origin: Wyndow Into Reality - Wyndmoor, Pa. (215)242-8436 (1:273/715) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20799 Date: 04-16-94 19:36 From: Wesley Pitts Read: Yes Replied: No To: Nancy Wallace Mark: Subj: Tamale Pie *CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ This memo from Nancy Wallace just crossed my desk: NW> I used to have a recipe for something called Tamale Pie Hi, Nancy...as an ex-Baltimoron, always willing to help another Baltimoron... MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: SWMBO's Tamale Pie Categories: Main dish Yield: 4 servings 1 lb Lean chuck or round steak 5 ea Cloves garlic, divided 1 ea 14 1/2 oz cn beef broth 2 tb Bacon fat 1 ea Small onion, chopped 1/2 ea Sweet green pepper, chopped 3 tb Chili powder, or to taste 1 tb Ground cumin 1/2 tb Dried oregano 1 c Canned tomatoes 1/2 c Canned or frozen corn 1 x 12-14 Pitted black olives Place beef in a saucepan with 2 whole cloves garlic. Add 1/2 of the beef broth and enough water to cover. Simmer until beef is very tender, about 2 hours. Remove beef from broth, reserving broth. With a fork or your fingers, finely shred beef. In another saucepan, melt bacon fat. Add onion, garlic, and green pepper and saute until tender but not brown. Add chili powder, cumin, and oregano and saute briefly. Add tomatoes, shredded beef, corn, and olives. Allow to simmer over very low heat 15 - 20 minutes. If mixture seems too thick, add a few tablespoons cooking broth from the meat. Correct seasoning. FOR THE CRUST: 1 c Cornmeal 2 tsp Bacon fat 2 1/2 c Beef broth plus cooking liquid from beef Salt to taste Place cornmeal, reserved beef broth, plus enough cooking liquid from beef to total 2 1/2 cups, in a heavy saucepan. Add bacon fat, and salt to taste. Bring to a boil, stirring constantly. Reduce heat and continue cooking, stirring constantly, until mixture is thickened. Allow cornmeal mixture to cool slightly. Butter a 5 to 6 cup baking dish. Line the baking dish with about 2/3 of the cornmeal mixture. Add filling. Cover filling with remaining cornmeal mixture. Dot the top with butter and bake in a pre-heated 400 degree oven until the top is nicely browned, 40 - 45 minutes. From the Kitchen of Kathy Pitts MMMMM -=wp=- _ _| ~-. \, *_} <-- Deep in the Heart of Texas \) Bryan, TX ... If folks from Baltimore are "Baltimorons", what are folks from Tampa? -!- Pocat's Den BBS... ! Origin: Pocat's Den BBS (409)268-0286 (1:117/142) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20779 Date: 04-17-94 19:29 From: Dale Shipp Read: Yes Replied: No To: Cheryl Jones Mark: Subj: Velveeta CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 13 Apr 94 16:46:30, Cheryl Jones <=- -=> spoke to hi about mac and cheese <=- Hello Cheryl Maybe this is close to the one you are looking for: Most every other mac/cheese that I can seem to find has cheddar or assorted cheese mixtures in it. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CONFETTI MAC'N CHEESE Categories: Pasta, Cheese/eggs Yield: 6 servings 1/4 c Chopped onion 1/4 c Chopped green pepper 2 tb Margarine or butter 1 lb Pasteurized process cheese - spread, cubed 1/2 c Milk 2 c (7 oz) elbow macaroni, - cooked, drained Saute vegetables in margarine until tender. Reduce heat to low. Add process cheese spread and milk; stir until process cheese spread is melted. Stir in macaroni. Spoon into 2 quart casserole. Bake at 350 for 15 minutes. Sprinkle with parmesan cheese if desired. Preparation time: 15 minutes Baking time: 15 minutes == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM ... Shipwrecked on Hesperus in Maryland. 18:29:27 17 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21300 Date: 04-21-94 02:37 From: Jeff Duke Read: Yes Replied: No To: All Mark: Subj: *CR* Mexican ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Don't remember if I posted this one or not... I may not post a lot of recipes (don't have that many, either) but when I do post them, it's normally something that I would personally vouch for. This one, in particular, I think you'll enjoy. If you like tacos, burritos or that sort of Mexican food, I think you will like this as much as my friends and family have. Believe it or not, this recipe was something I dreamed. Long story, but the next day I went into the kitchen and made this one up from what I remembered of the dream, and it turned out to be the very best darn taco meat seasoning I've ever had. Sorry, Lawry's, but we'll be disinvesting our stock in your brand of Taco Seasoning! Sorry, Taco Bell and Taco Bueno, but we'll never darken your drive-thru again! Well, okay, I *do* still like their nachos' cheese sauce better than the store-bought.... MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Jeff's Taco Meat Seasoning Categories: Mexican, Personal, Meats Servings: 4 2 lb Ground beef 1 tb Ground cumin 1/4 ts Salt 1/4 ts Black Pepper 1/4 ts Cayenne Pepper (optional) 1 ts Ground Paprika 1/2 ts Onion salt 1/2 ts Ground Oregano 1 ts Chili Powder 1/2 ts Garlic Powder Mix all dry spices together well, and mix into uncooked meat by hand. Heat spiced meat in frying pan over medium high heat until just brown, lower heat and simmer in juices until nearly dry. Spoon into heated taco shells or flour tortillas, top with grated cheddar cheese, sour cream, tomato bits, lettuce strips, taco sauce or other toppings. Enjoy! - Jeff Duke MMMMM -!- FMail 0.96â ! Origin: The LightSpeed Chronicle BBS (817) 696-2231 (1:3805/25) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21464 Date: 04-21-94 03:59 From: Sallie Krebs Read: Yes Replied: No To: Catherine Vanicek Mark: Subj: Albondigas Soup ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ On 04-10-94 21:45 Catherine Vanicek said to Karen Mintzias KM> Title: SOPA DE ALBONDIGAS CV> Ooo, thanks, Karen! I'll try the recipe out this coming week. Here's one more variation: -Begin Recipe Export- Title: Albondigas Soup Keywords: Yes, Soups, Albondigas Servings: 4-6 Source: Yes, You May Have the Recipe by Maria Baker. ISBN# 0-9620102-0-0 BROTH: 1 Tbsp butter 2 clove garlic, crushed 1 green chili, chopped 1 bunch green onions, including tops, sliced 2 qt water 1 can beef bouillon MEATBALLS: 1 1/2 lb ground chuck 2 clove garlic, chopped fine 2 fresh tomatoes, chopped 2 eggs 1 tsp salt pepper to taste 1 Tbsp flour (Masa Harina preferred) 1 cup cooked rice (add 1/2 cup to meatball mixture and 1/2 cup to broth) several fresh mint leaves, chopped BROTH: Saute ingredients slightly in butter in large Dutch oven. Add water and beef bouillon. Simmer 15 minutes. MEATBALLS: Mix ingredients together gently. Make tiny balls from meat mixture and add to broth with mint. Let simmer 20 minutes or so. Recipe notes: A delicious Mexican meatball soup- prepared by a Mexican lady from Phoenix, AZ, who could not speak English. She never measured any of the ingredients and believe me, I was very busy following her around the kitchen trying to write down the recipe as she was chopping, mashing, stirring and tossing ingredients into a pot. What fun and what a tasty recipe this is. -End Recipe Export- ... The one who dies with the most kitchen gadgets wins ___ Blue Wave/QWK v2.12 OS/2 -!- Silver Xpress Mail System 4.00F2 ! Origin: Silver Xpress Mail System (1:116/3000) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21377 Date: 04-21-94 19:39 From: Dale Shipp Read: Yes Replied: No To: Marlina Maloney Mark: Subj: Ambrosia CR4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Marlina Ambrosia seems to take on a different character depending on what part of the country you live or are from. Here are a few to add to your tease your taste buds(G) I grew up in Fla, and the first version is what my mom would make. My wife grew up in Wisconsin and the third version is close to what was served in her neighborhood. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ambrosia 1 Categories: Salads, Fruit Yield: 4 servings 3 lg Seedless oranges 3 md Bananas 1/2 pk Flaked coconut 3 tb Orange juice 1/2 c Sugar Peel oranges and bananas. Section oranges over bowl (to catch extra juice), slice bananas into quarter inch slices. Mix with the coconut, orange juice and sugar. Refrigerate before serving. == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ambrosia 2 Categories: Fruit, Salads Yield: 4 servings MMMMM---------------------------SALAD-------------------------------- 11 oz Can mandarin orange segments -drained 1 md Apple, chopped 2 md Bananas; sliced 1/3 c Sugar rolled dates cut up MMMMM----------------------PIQUANT DRESSING--------------------------- 1/2 c French dressing 2 tb Sugar 1/2 ts Celery seed 1/2 ts Grated onion 1 Garlic clove -split - then -later removed For Piquant Dressing- Mix all ingredients except garlic. Cut clove of garlic crosswise into halves, let stand in dressing one hour, then remove garlic. For Salad- Toss orange segments, apple, bananas, dates and piquant dressing. Spoon into lettuce cups; sprinkle with coconut. == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Dump Fruit Salad Categories: Salads, Fruit, Dairy, Boat Yield: 6 servings 1 c Mandarin oranges, drained 1 c Pineapple chunks, drained 1 c Flaked coconut 2 c Miniature marshmallows 1 c Sour cream (high quality) 1 tb Sugar 6 Maraschino cherries for the Garnish (optional) Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl. Fold in the sour cream and marshmallows. Transfer to decorative serving bowl, cover with plastic wrap and refrigerate up to 24 hours. Right before serving you could garnish with a few maraschino cherries placed on the top of the salad. == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Ambrosia Tapioca Categories: Fruit, Salads Yield: 6 servings 1/2 c Sugar 1/4 c Quick cooking tapioca ds Salt 2 1/2 c Orange juice 1 c Orange sections 1/4 c Cut up dates 1/4 c Flaked coconut Mix sugar, tapioca, salt and orange juice in 2 quart saucepan. Let stand five minutes. Heat to boiling over medium heat, stirring constantly. Cool slightly, stir in orange sections and dates. Refrigerate at least one hour. Spoon tapioca into dessert dishes; sprinkle with coconut. == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM ... Shipwrecked on Hesperus in Maryland. 15:44:29 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21314 Date: 04-18-94 23:22 From: Frank Skelly Read: Yes Replied: No To: Marlina Maloney Mark: Subj: Ambrosia Recipes 1/3 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had MM>a hamkering for it for some unknown reason and it's been about 20 years MM>since I saw a recipe. Help! My taste buds are pleading with y'all! Hope one of these fills the bill, Marlina! There are three total. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Peach Ambrosia Categories: Desserts, Low-fat Yield: 4 servings 1 pk Unflavored gelatin 1/4 c Cold water 1/2 c Skim milk 2 pk Low-cal vanilla shake mix 1 ts Vanilla 6 Ice cubes 2 Medium peaches; peel,chop 1/2 c Coconut In a saucepan, sprinkle gelatin over water and let stand for 1 minute. Stir over low heat until gelatin is dissolved. In blender, mix milk, shake mix, vanilla and gelatin mixture for 30 seconds at low speed, adding ice cubes one at a time. Blend at high speed until mixture thickens. Transfer to a bowl and fold in peaches. Spoon into dishes and sprinkle with coconut. Chill for 1 hour and serve. NUTRITION INFORMATION PER SERVING: 112 CALORIES 58% CARBOHYDRATES 20% PROTEIN 22% FAT *****SHAPE MAGAZINE 3/92***** Posted from the Echo's Library 04/19/94 by Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ VViirruuss?? WWhhaatt VViirruuss?? -!- WM v3.10/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21315 Date: 04-18-94 23:24 From: Frank Skelly Read: Yes Replied: No To: Marlina Maloney Mark: Subj: Ambrosia Recipes 2/3 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had MM>a hamkering for it for some unknown reason and it's been about 20 years MM>since I saw a recipe. Help! My taste buds are pleading with y'all! Number two of three. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fresh Fruit Ambrosia Categories: Diabetic, Vegetarian, Vegan Yield: 6 servings 1/4 c Orange Juice 1/2 c Club Soda 1 md Banana, peeled 3 c Fresh Fruit Pieces (such as Cantaloupe, grapes, Pineapple, apple, pear, Nectarine, plum, honeydew Melon, blueberries, Strawberries) 1/2 ts Ground Nutmeg 1/4 ts Ground Cardamom 1 tb Sweetened Coconut (flaked Or shredded), toasted Combine the orange juice, club soda, and banana in a blender and puree until smooth. Pour over the fresh fruit mixture. Sprinkle with the nutmeg and cardamom. Cover and refrigerate until ready to serve. Sprinkle on the coconut and serve immediately. Serves 6 1/2-cup servings One Serving = Calories: 81 Carbohydrates: 20 Protein: 1 Fat: 1 Sodium: 1 Potassium: 278 Cholesterol: 0 Exchange Value: 1-1/2 Fruit Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. Posted from the Echo's Library 04/19/94 by Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Democracy is NOT a spectator sport! -!- WM v3.10/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21316 Date: 04-18-94 23:25 From: Frank Skelly Read: Yes Replied: No To: Marlina Maloney Mark: Subj: Ambrosia Recipes 3/3 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had MM>a hamkering for it for some unknown reason and it's been about 20 years MM>since I saw a recipe. Help! My taste buds are pleading with y'all! MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Banana Ambrosia Categories: Beverages, Fruits, Microwave Yield: 6 servings 3 T Butter or margarine 6 lg Ripe bananas, peeled and -quartered lengthwise 1 Orange, Juice of 1 Orange peeled,pitted & diced 3 T Brown sugar, firmly packed 1/2 c Shredded coconut 1. Melt butter or margarine in a shallow, heat-resistant, non- metallic baking dish in Microwave Oven 30 seconds. 2. Place bananas in baking dish and coat well with butter or margarine. 3. In a small bowl, combine the orange juice and pieces and brown sugar until well blended. Spoon over bananas. 4. Heat, uncovered, in Microwave Oven 4 minutes or until bananas are soft and glazed. 5. Just before serving, sprinkle with coconut. Serve either hot or cold. From _The New Deluxe Sharp Microwave Oven Cookbook_ Date: 1994-01-2 Posted from the Echo's Library 04/19/94 by Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ He who dies with the most TAGLINES wins! -!- WM v3.10/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21419 Date: 04-20-94 22:24 From: Jr Byers Read: Yes Replied: No To: Marlina Maloney Mark: Subj: Ambrosia Recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MM>I've seen in this echo I have yet to come across a recipe for MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had Marlina, hope these help, it's all that's listed in my program. J.R. Title: Banana Ambrosia Categories: Beverages, Fruits, Microwave Servings: 6 3 tb Butter or margarine 1 Orange peeled,pitted & dice 6 lg Ripe bananas, peeled and 3 tb Brown sugar, firmly packed -quartered lengthwise 1/2 c Shredded coconut 1 Orange, Juice of 1. Melt butter or margarine in a shallow, heat-resistant, non- metallic baking dish in Microwave Oven 30 seconds. 2. Place bananas in baking dish and coat well with butter or mar- garine. 3. In a small bowl, combine the orange juice and pieces and brown sugar until well blended. Spoon over bananas. 4. Heat, uncovered, in Microwave Oven 4 minutes or until bananas are soft and glazed. 5. Just before serving, sprinkle with coconut. Serve either hot or cold. From _The New Deluxe Sharp Microwave Oven Cookbook_ 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Iced Ambrosia Drops Categories: Christmas, Cookies, Fruits, Gifts Servings: 1 -Keywords: Christmas, 1/2 ts Salt -Cookies, Fruits, Gifts 1/2 ts Cinnamon; Ground 1/2 c Butter Or Regular Margarine 1/2 ts Cloves; Ground 1/2 c Brown Sugar; Firmly Packed 1/2 c Raisins 2 Eggs; Lg 1/2 c Mixed Candied Fruits 1 1/4 c Unbleached Flour; Sifted 1/2 c Dates; Chopped 1/2 ts Baking Powder 1/2 c Walnuts; Coarsely Chopped -------------------------------VANILLA ICING------------------------------- 1 c Confectioners' Sugar 1/2 ts Vanilla 1 tb Milk Cream the butter and brown sugar together in a medium mixing bowl, using an electric mixer on medium speed, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour, baking powder, salt, cinnamon and cloves together. Gradually stir into the creamed mixture. Stir in the raisins, candied fruit, dates and walnuts. Drop the mixture by teaspoonfuls, about 2-inches apart, on greased baking sheets. Bake in a preheated 375 degree F. oven for 8 to 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. Frost with Vanilla Icing when completely cool. Makes 3 dozen. VANILLA ICING: Combine all of the ingredients in a small mixing bowl and beat until smooth. From: Sandee Eveland Date: 10-11-93 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT ----- -!- þ SLMR 2.1a þ We all live in a yellow subroutine. -!- WM v3.10/93-1203 ! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21445 Date: 04-21-94 19:53 From: Karen Mintzias Read: Yes Replied: No To: Marlina Maloney Mark: Subj: Ambrosia Recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On Apr 20, 1994, Marlina Maloney wrote to Karen Mintzias: MM> Snagged the echo before I snagged the file. :) Tho I was MM> only able to find v7.03 locallly. :( I'm hoping it will MM> be on the next Night Owl CD (v12) so I don't have to do a MM> LD FREQ for it. I'm trying to keep my LD calls to a MM> minimum. You'll be old and grey before it shows up on its own. I'll send it over as soon as you're back to normal status in the Nodelist. Start holdin' those tics for me, ok? MM> ! Origin: LNWNY - Crafting File Distribution MM> Consultant/Originator (1:260/129) Interesting. :) Karen MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: ARROZ DULCE (SWEET RICE) Categories: Desserts Yield: 10 servings 1 c Rice 1/2 c Raisins 1 1/2 Cinnamon sticks 1 c Sugar 1 tb Grated gingerroot 1 c Canned coconut cream 2 c Milk 1/2 ts Vanilla 1/4 c Unsalted butter Ground cinnamon Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water to boil in large saucepan. Drain rice and raisins and add to boiling water with cinnamon sticks and 1/4 cup sugar. Cook over low heat until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes, strain and blend liquid with remaining 3/4 cup sugar, coconut cream, milk and vanilla. Add this mixture with butter to rice. Cover and cook over low heat until milk is absorbed, stirring every 5 to 10 minutes. Spoon into serving dish or individual custard cups, sprinkle with cinnamon and chill. (C) 1992 The Los Angeles Times MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21312 Date: 04-18-94 23:04 From: Frank Skelly Read: Yes Replied: No To: Fran Mcgee Mark: Subj: angel food cake 1/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ FM>Is angel food cake the one that is white and kinda spongey??? Anyway, FM>whichever one is white, sweet and spongey, could someone please post me FM>a recipe? Well, here's the cake. Easy and good. See the following message for something a little special to do with it. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Angel Food Cake Categories: Cakes Yield: 1 servings 1 1/2 c Cake flour 1/2 ts Salt 1 1/2 ts Cream of tartar 2 c Sugar 1 1/2 c Egg whites 1 1/2 ts Vanilla 1 ts Almond flavoring Stir flour once, then measure and set aside until ready to use. Measure sugar and divide into two portions. Add 1/2 the sugar to the flour and sift the two ingredients together 4 times. Sift the remaining sugar 4 times. Do all this before starting to beat the egg whites. It is convenient to place the sugar and flour mixture on waxed paper until ready to use. Add the salt to egg whites, beat until foamy, add the cream of tartar, then continue beating until stiff, but not dry. Then add 1/2 the sugar to the egg whites, 2 tbsp. at a time. Beat on low speed with electric mixer to do this. Add the flavoring. Using a hand wire whisk, fold in flour and sugar mixture, add it to egg white mixture, 2 tbsp at a time. Fold in with slow, careful strokes. Pour into 4 1/2 x 10" tube pan. Cut down through cake batter with case knife to remove any large air bubbles. Bake in preheated 325 degree oven for about 65 minutes. When removed from pan, invert pan on wire cake cooler rack until cold, then carefully, remove from pan. Posted from the Echo's Library 04/19/94 by Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ First pull up - Then pull down. -!- WM v3.10/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21313 Date: 04-18-94 23:06 From: Frank Skelly Read: Yes Replied: No To: Fran Mcgee Mark: Subj: angel food cake 2/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ FM>Is angel food cake the one that is white and kinda spongey??? Anyway, FM>whichever one is white, sweet and spongey, could someone please post me FM>a recipe? Here's something special for a barbeque dessert. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Grilled Angel Food Cake with Nectarines & Blueberries Categories: Desserts, Vegetarian, Italian, Cakes, Barbeque Yield: 6 servings 6 Ripe nectarines 3 tb Powdered sugar Grated zest of 1 lemon Juice of 1/2 a lemon 6 sl Angel food cake 1 pt Fresh blueberries Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes. When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries. 284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g Fiber. VT July, 1993 Converted by MMCONV vers. 1.20 Posted from the Echo's Library 04/19/94 by Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Windows doesn't kill you, it's the glass when it crashes. -!- WM v3.10/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21368 Date: 04-21-94 11:48 From: Dale Shipp Read: Yes Replied: No To: Fran Mcgee Mark: Subj: Angel Food Cake CR2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 13 Apr 94 20:27:00, Fran Mcgee <=- -=> spoke to All about angel food cake??? <=- FM> Is angel food cake the one that is white and kinda spongey??? FM> Anyway, whichever one is white, sweet and spongey, could someone please FM> post me a recipe? My mother had excellent results when she baked an angel food cake. I have never attempted it (chicken I guess) Note the second recipe has a trouble shooting guide just in case the cake does not turn out exactly perfect the first time. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Angel Food Cake Categories: Dessert, Cake Yield: 1 cake 1 1/2 c Sugar 1 c Plus 3 tb cake flour 1 1/2 c Egg whites 1/4 ts Salt 1 1/4 ts Cream of tartar 1 1/4 ts Vanilla 1/2 ts Almond flavoring Sift the sugar four times and put in a bowl. Sift the cake flour four times and put in a separate bowl. Beat the egg whites slightly. Add the salt and cream of tartar. Beat until the whites stand in peaks but are still glossy - not dry. Fold in the sugar one tablespoons at a time. Add the vanilla and almond flavoring. Now fold in the flour, sifting a little at a time over the batter and folding it in evenly. When all the flour is in, pour the batter into an ungreased angel food cake pan, 10 inches wide and 4 1/2 inches deep. With a spatula cut down through the batter all the way around to remove any air bubbles. Bake in slow oven (300 degrees) for 65 minutes. Test for doneness with you finger lightly on top. If fingerprint remains, the cake needs a little more baking. Remove from oven turn upside down on a cake rack or put a bottle in the hole to hold the cake carefully while it cools and leave for an hour; then loosen with spatula and the cake will come out. Serves 10 to 12 LHJ Cookbook == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Angel Cake Supreme Categories: Dessert, Cake Yield: 1 cake 1 c Sifted cake flour 1 1/4 c Confectioners sugar -shifted 1 1/2 c Egg whites (12 eggs) 1 1/2 ts Cream of tartar 1/4 ts Salt 1 1/2 ts Vanilla 1/4 ts Almond extract 1 c Sugar Sift flour and confectioners sugar three times. Beat egg whites and cream of tartar, salt, vanilla and almond extract till stiff enough to hold up in soft peaks, but still moist and glossy. Beat in the granulated sugar, two tablespoons at a time, continuing to beat until meringue holds stiff peaks. Sift about 1/4 of the flour mixture over whites; fold in lightly with down up and over motion, turning bowl. Fold in remaining flour by fourths. Bake in an ungreased 10 inch tube pan in moderate oven (375) about 30 minutes or until done. Invert pan, cool thoroughly. TROUBLE SHOOTING: Tough Cake: too hot an oven, not enough sugar, over mixing Course Texture: Underbeaten egg whites, insufficient blending of ingredients; too slow an oven Cracks in Crust: Overbeaten egg whites; too much sugar; too hot an oven Sticky Crust: Too much sugar; underbaking Undersized Cake: Underbeaten, overbeaten whites; Overmixing; too large a pan; too hot an oven BH&G Dessert Book == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM ... Shipwrecked on Hesperus in Maryland. 10:48:21 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21341 Date: 04-18-94 09:14 From: Sherree Johansson Read: Yes Replied: No To: Jerry Rainko Mark: Subj: Baklava recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi there Jerry, JR> Anyone have a good baklava recipe? I am interested in something on the Here are a couple, hope they suit :) -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Baklava Keywords: dessert, pastry, greek, 131, s Vogue Jan 92 FILLING: walnuts chopped finely 400 gm sugar 1 cup rosewater 1/4 cup orange flower water 3 tbsps cinnamon 1/4 tsp PASTRY: filo pastry 1 pkt melted ghee 1/2 cup SYRUP: sugar 3 cups water 1.1/2 cups orange flower water 3 drops lemon juice 1 tsp To make the filling: combine all the ingredients. To make the baklava: remove the pastry from the package and unfold to reveal flat sheets. Cut the sheets in half and place the pastry between 2 barely damp tea towels to prevent it from drying out. Take one half sheet of pastry at a time and place it on a workbench. Brush the pastry sparingly with melted ghee, fold it in half lengthwise and brush again. Place 1 tbsp of the filling at one short edge of the pastry, fold in the sides to enclose the filling and roll up in a finger shape. Repeat with the remaining pastry and filling. Place the baklava rolls on a greased baking tray and bake in a preheated 175oC oven until they are golden. To make the syrup: combine all the ingredients and boil until the mixture has a syrup consistency. To finish: pour the syrup over the cooked rolls and allow to stand until cool. Posted by Sherree Johansson -End Recipe Export- Bye for now.......Sherree -!- Terminate 1.41+ ! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21342 Date: 04-18-94 09:15 From: Sherree Johansson Read: Yes Replied: No To: Jerry Rainko Mark: Subj: Baklava recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QuikBook version 0.96 Beta A Title: FIG AND PISTACHIO BAKLAVA Keywords: greek, dessert, sweets, s, 480 Makes 12 Gourmet April 93 Jun 14, 1993 11:07 am fillo pastry 375 gm butter melted 125 gm unsalted pistachios shelled and finely chopped 125 gm tenderised figs finely chopped 4 no dried breadcrumbs 2 tbsps coconut essence 3 drops ground cinnamon sugar syrup 1 cup Brush 4 sheets of fillo with melted butter and layer on top of one another. Cut out 4 circles 10cm in diameter and place in a buttered patty pan (16 layers). Repeat to line 12 patty pans. Mix three quarters of the pistachios with the fig, breadcrumbs and coconut essence. Place a spoonful in the centre of each pastry and pinch pastry edges together, leaving a slight opening in the centre. Brush with a little remaining butter, sprinkle with cinnamon and bake in a 180c oven for 15 mins, or until golden. Remove from trays, sprinkle the remaining pistachios in centre of each pastry and pour syrup over. Set aside to cool. Posted by Sherree Johansson -End Recipe Export- -!- Terminate 1.41+ ! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21459 Date: 04-21-94 10:55 From: Earl Shelsby Read: Yes Replied: No To: Mark Zaniewski Mark: Subj: BBQ ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hello Dr. Z: MZ> Question is: Does anyone on the Net have a "dry rub" recipe they would li MZ>to share? It's almost time to start cookin" in the great outdoors, and I wo MZ>like to finally get it right this year! Thanks, and all the Best! Here are a couple of dry rub recipes. If you want more, you might go to my BBS and download RUBBBQ.ZIP -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Overton's Dry Barbecue Rub Keywords: seasoning, rub, BBQ, barbecue Ingredients: 1 Tbsp chile, ground, New Mexico 6-4 2 tsp paprika, Hungarian 1 tsp cumin, powder 1 tsp coriander, ground 1 tsp salt 1 tsp onion powder 1 tsp garlic, powder 1/2 tsp mustard, dry, Coleman's 1/2 tsp pepper, black, freshly ground 1/2 tsp thyme, leaves, dried 1/2 tsp curry powder 1/2 tsp allspice, ground Directions: Mix all ingredients. Rub on meat and refrigerate the night before smoking or barbequeing. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: BOSS PIT DRY BARBECUE SEASONING Keywords: seasoningm, barbecue, rub, bbq Ingredients: 13 oz. salt 2-oz. red pepper 1 1/2 oz. black pepper 1 oz. garlic powder 1 oz. chili powder 1 oz. MSG (optional) 1 T. celery salt 1 small can nutmeg 1 small can allspice 1 small can ground cloves 1 small can onion powder Directions: Combine all ingredients and rub into meat prior to placing on the pit. This seasoning is excellent on shoulders and ribs. -End Recipe Export- * SLMR 2.0 * -!- WM v3.10/92-0268 ! Origin: Glen Burnie Windows BBS, Md. (410)969-1914 (1:261/1165) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21278 Date: 04-20-94 15:20 From: Katherine Walden Read: Yes Replied: No To: Fran Mcgee Mark: Subj: bbq sauce--request ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Here are a couple of recipes for you. BBQ Chicken 2 1/2 lb Cut Up Broiler Fryer 1 c Catsup 1/4 c Worcestershire Sauce 1/4 c Vinegar 1/4 c Packed Brown Sugar 1 ea. Med. Onion Chopped 2 T Cornstarch 1 T Lemon Juice 1 t Salt 1 t Celery Seed 1/4 t Liquid Smoke 2 ea. Dashes Red Pepper Sauce Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mixture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. Oven method. Mix all ingredients except for chicken. Heat over medium heat, until thickened slightly. Heat oven to 375. Line 12 by 7 inch pan with tin foil for easy clean up. Dip chicken pieces in sauce, lay in pan. Cook uncovered, basting every 10 minutes or so, until chicken is tender, and juices run clear. ( about 45 minutes to one hour.) BBQ Sauce 1/2 cup vinegar 1/4 cup ketchup 1/3 cup brown sugar ( add to taste) 1 Tbsp. dried onion, or 1/2 finely diced onion 1/2 tsp. garlic powder 1/4 tsp. ginger 1 Tbsp. soya sauce 2 tsp. smoke flavoring (optional) 4 or 5 dashes hot sauce ( optional) Excellent on cut up chicken, beef or pork. Cover baking tin with tin foil. Pour about 1/4 cup BBQ sauce on bottom of tin, place meat on top of sauce. Brush pieces with remaining sauce, Cook at 350F for about 45- 1 hour, basting often, until tender. You can marinate the meatin the sauce for 2 or 3 hours before cooking as well. For outdoor cooking, place meat on grill, cook for 1/2 the regular cooking time, then begin to start basting. If you baste too soon, the meat will burn on the outside and not cook on the inside. -!- Maximus/2 2.01wb ! Origin: William's, Edmonton, Alta (403)431-2082 16.8 DS (1:342/9) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21346 Date: 04-20-94 14:03 From: Marlon Bagley Read: Yes Replied: No To: Fran Mcgee Mark: Subj: Re: Bbq Sauce--request ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> Quoting Fran Mcgee to All <=- FM> Hey guys...I need some bbq sauce recipes! I'm getting too cheap to FM> buy the stuff! hehehe... Hi Fran....hope these help! ***Marlon*** ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Easiest barbecue sauce Categories: Barbecue, Sauces Yield: 1 cup 3 tb Catsup 2 tb Vinegar 1 ts Lemon juice 2 tb Worcestershire sauce 4 tb Water 2 tb Cooking oil 3 tb Brown sugar 1 ts Salt 1 ts Dry mustard 1 ts Chili powder 1 ts Paprika 1/2 ts Red pepper Combine all ingredients in a quart jar; shake well and refrigerate until ready to use as a basting sauce for barbecue chicken, beef or pork. Southern Living 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: BBQ Sauce Categories: Barbecue, Sauces Yield: 1 servings 3 tb Ketchup 2 tb Worcestershire sauce 2 tb Vinegar 3 tb Water 2 tb Butter 2 tb Lemon juice 2 tb Sugar (level) 1/8 ts Salt 2 dr Tabasco sauce Mix all together, cook till butter is melted, then it is ready to serve. This is good over roast or chicken No serving size give...used 1. Purefoy Hotel Cookbook 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT ----- ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: BBQ Sauce /2 Categories: Barbecue, Sauces Yield: 1 servings 1 c Vinegar 1/2 c Catsup 1/4 lb Butter (1 stick) 1/2 ts Dry mustard 2 tb Worcesterhsire sauce 1 tb Chili sauce 1/2 Lemon, thinly sliced 1 tb Sugar 1/2 Pod, ground red pepper Combine ingredients and boil 5 minutes. Strain and serve. No serving size given...used 1. Purefoy Hotel Cookbook 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT ----- ... Visit your money this year: Vacation in Washington, D.C. ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21488 Date: 04-20-94 04:47 From: Pat Stockett Read: Yes Replied: No To: Angela Peck Mark: Subj: Beef & Broccoli CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Angela! AP>Hi, I'm new to this echo. It's nice to meet you. :-) >Anyway I am in need of some recipes for Chicken or Beef Stir-fry. I made this one this week. I didn't have the brown bean sauce though so I chopped some fermented black beans and soaked them. -Pat -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Beef and Broccoli with Garlic Sauce Keywords: beef, stir, fry, broccoli From: EARL SHELSBY 1 lb beef steak 1 tbs vegetable oil 1/2 tsp salt Dash of white pepper 1 1/2 lb broccoli 1 tsp cornstarch 1 tsp sesame oil 1/4 cup chicken broth 2 tbs vegetable oil 1 tbs vegetable oil 1 tbs finely chopped garlic 1 tsp finely chopped gingerroot 2 tbs brown bean sauce 1 cup sliced canned bamboo shoots Directions Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1-inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, gingerroot and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. -End Recipe Export- * QMPro 1.0 90-8356 * New Jersey, The Garden State. -!- WM v3.10/92-0413 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21335 Date: 04-20-94 06:45 From: Laura Canada Read: Yes Replied: No To: Sylvia Steiger Mark: Subj: Re: beignets! ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> Quoting Sylvia Steiger to Laura Canada <=- LC> I know this was from a little while back, but if you're still LC> accepting recipes I can forward one from Southern Living magazine. SS> Accepting recipes? Begging is more like it. I did get a couple SS> beignet recipes, but will gladly add yours to my "to try" list. As promised, here's the recipes from Southern Living: ------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------ Title: French Market Beignets Categories: Desserts Servings: 32 1 pk Dry yeast 2 T Warm water 1 c Milk 1/4 c Sugar 1 t Salt 1/4 t Ground nutmeg 1 x Large egg, beaten 2 T Vegetable oil 3 c Flour, divided(up to 3 1/2c) Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Heat milk; add 1/4 cup sugar, 1 teaspoon salt, and 1/4 cup ground nutmeg. Stir until sugar dissolves. Cool milk mixture to 105 to 115 degrees and add to yeast mixture. Add egg, 2 tablespoons oil and 1 cup flour; beat at medium speed woth an electric mixer until smooth. Stir in enough remaining flour to make a soft dough. Place dough in a well greased bowl, turning to grease top. Cover and let dough rise in a warm place (85degrees), free from drafts, about one hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Roll dough into an 18 x 12 inch rectangle. Cut dough into 32 3 x 2 inch rectangles. Place on a floured surface; cover and let rise in a warm place 30 minutes or until doubled in bulk. Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Fry 4 or 5 beignets at a time in hot oil about one minutes on each side or until golden brown. Drain well on paper towels; sprinkle with powdered sugar. Serve warm. From Southern Living Magazine, sometime in 1991(May I believe). Recipe by Emily Robinson of Baton Rouge, LA. Typed for you by Laura Canada. ----------------------------------------------------------------------------- SS> Off to find more low-fat recipes to make up for all the beignets I'm SS> going to be enjoying ... ;) Let me know what types you're interested in and I might be able to help. I subscribe to Cooking Light magazine (Southern Living people), so I have access to lots of good for you recipes. ... So many recipes....so little time! ___ Blue Wave/QWK v2.12 ! Origin: The Crystal Palace [Rochester, NY] 716-224-8216 V.32bis (1:2613/206) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21355 Date: 04-21-94 00:33 From: Robb Dabbs Read: Yes Replied: No To: Dom D'amato Mark: Subj: Bob-Andy Pie ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ DD> I need to explain this a bit. No need to explain... DD> My mom is from Arkansas and when I was a kid some 30 or so years DD>remember a wonderful pie called a Bob-andy Pie(sp). I have asked my Dom, you hit on a pie that is perhaps less well known but is closely related to the southern Chess Pie, of which there are probably hundreds of variations throughout the South. For those who aren't familiar, it is very thick, rich, and spicy brown. I'm not sure of its origin, or the origin of its name, but the "Andy" suggests it might refer to Andrew Jackson..... So, without out further adieu... Hope you enjoy.....Robb MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bob Andy Pie Categories: Pies, Desserts Yield: 6 servings 1 9-inch unbaked pie shell 1 c Granulated sugar 1 c Light brown sugar 2 tb All-purpose flour 1/2 ts Cinnamon 1/4 ts Ground cloves 1/4 ts Salt 3 Eggs 2 c Milk 1 tb Butter, melted 1 ts Vanilla extract Preheat oven to 350 degrees F. Set out pie shell. In a large mixer bowl, combine the next 6 ingredients. In another mixer bowl, beat the eggs well. Add the remaining ingredients. Blend liquid mixture into flour mixture, then pour into the unbaked shell. Bake for 45 minutes. The filling will still be shaky when you remove it from the oven. The pie puffs up, but levels off as it cools. Serve at room temperature. MMMMM -!- * CmpQwk 1.40f #578 * Vegetarians eat vegetables - Beware of humanitarians -!- FidoPCB v1.5 beta-'j' ! Origin: PC-OHIO - Best BBS in America 1-216-381-3320 (1:157/200) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21328 Date: 04-19-94 20:33 From: Ross Bernheim Read: Yes Replied: No To: Dorothy Hair Mark: Subj: Re: BREAD MACHINES ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ In a message dated 04-15-94 DOROTHY HAIR wrote to LISA GREENWOOD: LG>It's a Zojirushi brand bread machine. I don't know why it's LG>special--I just like the bells and whistles--makes cake and jam, LG>for example and has *all* the bread cycles you'd ever need. If you LG>found a different way, you can program in your own cycles. Neat! DH> DH> Hmmmmmm, color me green. Betcha have a Pentium too. Coffee Warmer: Place cup on Pentium, calculate Pi. Back to topic of recipes... As I watch Robert Duvall play Stalin on TV, this recipe comes to mind. Tyshyonaya Baraninaz Gribami Yachmenyom Stewed lamb with mushrooms and barley This is a Moldavian dish from the foothills of the Carpathian mountains. It is unsophisticated an d hardly pretty-pretty, but it is nutritious, inexpensive and full flavored, a true rustic feast. Serves 6 2 & 1/2 lb shanks or neck of lamb, cut into pieces scant 1.2 cup vegetable oil 1 medium onion, chopped 2 long, red, medium-hot peppers, seeded and chopped 6 oz. field or button mushrooms, wiped and sliced 1 Tbsp German style mustard 3 & 1/2 cups chicken stock 1/2 cup plus 1 Tbsp white wine vinegar 1 cup pearl barley 1 tsp cumin seeds 2 whole cloves 2 tsp dried dill salt and freshly ground pepper 1 cup sour cream or yogurt handful parsley, finely chopped In a heavy casserole, brown the lamb shank or neck pieces in half the oil, until they are colored. Remove with a slotted spoon and set aside. Add the onion to the casserole and cook until it is soft and lightly colored, about 6-8 minutes. Remove with a slotted spoon and set aside. Add the rest of the oil and saute the red peppers and mushrooms for about 5 minutes, or until the mushrooms are softened. Remove to a bowl and set aside. Preheat the oven to 325 degrees F. Stir the onions and lamb back into the casserole, together with the mustard. Add the chicken stock and the wine vinegar, bring to the boil and transfer the casserole to the oven. Bake for 1 & 1/2 hours, until the lamb is very tender and falling off the bones. Remove the lamb from the casserole. Using your hands and a fork, pull the meat from the bones and chop it. Return to the casserole and stir into the stock with the barley, cumin seeds, cloves, dill, and seasoning to taste. Bring to the boil, cover, lower the heat. Simmer for about 1 hour, until the barley is tender and most of the stock has been absorbed. Stir in the red pepper and mushrooms into the stew, together with the sour cream or yogurt. Heat through for about 10-12 minutes. Take off the heat, stir in the chopped parsley and bring to the table to serve. enjoy! Auf wieder bye bye, Ross Old men in Jerusalem - geezers of Nazareth -> Alice4Mac 2.2.2E QWK Ser#2-104 -!- Maximus/2 2.01wb ! Origin: Automation Central (1:143/110) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21435 Date: 04-21-94 19:20 From: Karen Mintzias Read: Yes Replied: No To: Marianne Riolo-minahan Mark: Subj: RE: BREAD MACHINE - ROLLS ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On Apr 18, 1994, Marianne Riolo-Minahan wrote to Karen Mintzias: KM> Marianne, you don't have to do that! Meal-Master will extract only MR> Karen - What happens to recipies that are non-MM format? MR> Does the "extra" stuff go to the error file? Guess I'd MR> better set up an experimentation copy on another drive and MR> "play" a little. Thanks for the help. Marianne, you can have all the "error" recipes (those with say, the text "Title:" on them, but not otherwise in MM format) go to a separate file automatically, then you can work on that file later if you wish. There are also third-party utilities that will extract and separate the different formats for you. Try asking in the MEAL-MASTER echo, and you're sure to receive LOTS of information on the various utilities available. Karen MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: GREEN CHILE YOGURT SOUP Categories: Soups, California Yield: 6 servings 2 tb Butter or margarine 1 tb Oil 4 lg Garlic cloves; minced 1 md Onion; chopped 2 ts Paprika 4 c Chicken broth 1 1/2 lb Tomatoes; chopped 4 oz Canned diced green chiles 1/4 ts Chili powder Salt, pepper 2 c Plain low-fat yogurt 4 oz Jack or cheddar cheese - shredded 1 tb Chopped cilantro Melt butter in large kettle and add oil. Add garlic and saute until lightly browned. Remove garlic and set aside. Add onion to butter and saute until tender. Add paprika and saute 1 minute. Add chicken broth, tomatoes, chiles and chili powder. Season to taste with salt and pepper. Bring to boil, reduce heat and simmer about 20 minutes. Stir in yogurt slowly and cook over low heat just until heated through. Do not boil or yogurt will curdle. Add reserved garlic. Ladle into soup bowls and sprinkle with cheese and cilantro. (C) 1992 The Los Angeles Times MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21379 Date: 04-21-94 17:04 From: Dale Shipp Read: Yes Replied: No To: Brian Oswald Mark: Subj: BREAKFAST CR 2/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Basque Tortilla Categories: Cheese/eggs, Breakfast, Vegetable, Basque Yield: 4 servings 4 Slices Bacon 2 ts Sliced Green Onions/tops 3/4 ts Salt Dash Pepper 3 Med. Potatoes 1 tb Snipped Parsley 1/8 ts Dried Thyme, Crushed 4 Large Eggs In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. From: Joan Mershon Date: 10 Feb 94 MMMMM -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Banana BlueBerry Muffins Keywords: Muffins Banana Blueberry Muffins 2 extra-ripe bananas 2 eggs 1 cup brown sugar, packed 1/2 cup margarine, melted 1 cup blueberries 1 tsp vanilla 2 1/4 cup flour 1/2 tsp ground cinnamon 2 tsp baking powder 1/2 tsp salt Blend 1 cup bananas (2 bananas). Combine bananas, eggs, sugar and margarine until well blended in a bowl. Stir in blueberries and vanilla. In another bowl, combine flour, baking powder, cinnamon and salt. Stir banana mixture into flour mixture until evenly moistened. Spoon batter into well greased (pam?) 2 1/2 inch muffin cups. Bake at 350F oven 25 to 30 minutes or until a wooden tooth pick inserted in center comes out clean. Makes 12 muffins -End Recipe Export- MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Treasure Bran Muffins Categories: Muffins, Bran Servings: 12 1 1/4 c Whole bran cereal 1 c Milk 1/4 c Oil 1 Egg, beaten 1 1/4 c Flour 1/2 c Sugar 1 tb Baking powder 1/2 ts Salt 1/2 c Raisins MMMMM-----------------------------FILLING---------------------------------- 1 pk 8 oz cream cheese, softened 1/4 c Sugar 1 Beaten Combine cereal and milk; let stand 2 minutes. Add combined oil and egg; mix well. Add combined dry ingredients, mixing just until moistened. Stir in raisins. Spoon into greased and floured medium size muffin pan, filling each cup 2/3 full. Combine cream cheese, sugar and egg, mixing until well blended. Drop rounded measuring tablespoonfuls of cream cheese mixture onto batter. Bake in preheated 375 oven, 25 mins. Makes one dozen. Great American Brand Name Cookbook Typed by Dale/Gail Shipp MMMMM ... Shipwrecked on Hesperus in Maryland. 16:04:31 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21378 Date: 04-21-94 16:59 From: Dale Shipp Read: Yes Replied: No To: Brian Oswald Mark: Subj: BREAKFAST CR 1/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> Newbie rolling through so watch those toes! We will be careful with those toes !! MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Morning Mix-Up Categories: Breakfast, Egg, Boat Yield: 4 servings 2 c Frozen hash browns 1 c Chopped fully cooked ham 1/2 c Chopped onion 2 tb Oil 6 Eggs -Salt and Pepper to taste 1 c (4 oz.) shredded cheddar -cheese -Minced fresh chives "This filling dish is super to serve for breakfast or supper. It's one of my family's favorites - even our 2-year old daughter, Amanda, eats a hearty helping. Eggs, cheese, hash browns, and ham go well together." - Kim Scholting In a large skillet, saute' potatoes, ham and onion in oil for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally, until eggs are set. Remove from the heat and gently stir in cheese. Spoon onto a serving platter; sprinkle with chives. From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Breakfast Pizza Categories: Breakfast, Egg, Potato, Boat Yield: 6 servings 1 lb Bulk pork sausage 1 pk Refrigerated crescent rolls - (8-roll package) 1 c Frozen loose-pack hash brown - potatoes, thawed 1 c Sharp Cheddar cheese - shredded 5 Eggs 1/4 c Milk 2 tb Grated Parmesan cheese 1/2 ts Salt 1/8 ts Pepper In a skillet, cook the sausage till brown; drain off fat. Separate crescent roll dough into 8 triangles. Place on ungreased 12-in. pizza pan, with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon cooked sausage over crust. Sprinkle with thawed hash brown potatoes. Top with shredded cheddar cheese. In a bowl, beat together eggs, milk, salt, and pepper. Pour into crust. Sprinkle Parmesan cheese over all. Bake in a 375F oven for 25 to 30 minutes. The cook who invented this recipe says, "I've startled a few guests when I've told them we're having Pizza for breakfast. But they're delighted when I bring our this version. It's an easy way to serve eggs, sausage, hash brown potatoes, and rolls all at once. And my children like it too, even though they usually won't touch eggs for breakfast." Source: Better Homes and Gardens _His_Turn_to_Cook_ (c) 1983 by Meredith Corporation, Des Moines, Iowa ISBN: 0-696-00875-0 For a tasty variation, use Potatoes O'Brien instead of plain hash browns or add diced green bell peppers, red bell peppers, and onions. As with any Pizza, you're free to use your imagination. Entered by Jim Speerbrecher, 10/93 MMMMM ... Shipwrecked on Hesperus in Maryland. 15:47:10 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21351 Date: 04-21-94 00:51 From: Ken Wolf Read: Yes Replied: No To: Phillip Wade Mark: Subj: CHILI ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> Quoting Phillip Wade to Wesley Pitts <=- PW> shells. I must admit to trying it with lasagna noodles, too. Actually PW> made lasagna using chili rather than tomatoe sauce. Was right tasty, I PW> gotta admit. But dadgum it, the chili didn't have any beans in it. Phil, you might be interested in this recipe. This is a substitute for lasagne, using burrito ingredients (yes, it has beans, but they have been decently refried). It makes a nice dish to make ahead, slice and freeze, microwaving only what is needed. - Ken Wolf, Canis Lupus Domesticus ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Taco Pie Categories: Meats, Main dish, Tex-mex Yield: 6 servings 1 1/2 lb Ground beef 1 cn Refried beans, 15 oz. 1 lb Shredded cheddar cheese 1 Medium onion, chopped 2 c Taco sauce or salsa 5 Flour tortillas, 9 inch Preheat oven to 375 F. Brown the ground beef and onions. Drain fat, then return beef-onion mix to skillet. Add refried beans to mix, and heat through. Grease 8 or 9 inch round casserole dish (spray is OK). Put one tortilla into bottom of dish, put 1/4 of meat mix onto tortilla and spread to edges, sprinkle with approx. 1/2 cup of the grated cheese, and pour approx. 1/2 c. of taco sauce over this. Cover with another tortilla, then repeat the meat/cheese/salsa for three more layers. Cover top layer with a tortilla, sprinkle with cheese and salsa, and bake for 30-40 minutes or until the cheese melts. Serve warm with addtional salsa. Note: Certainly substitutions are allowed. It is especially delicious if you use chorizo instead of ground beef, and any additional spice may be added to the meat mix to taste. Likewise, the cheese does not have to be cheddar, and I have had good luck with co-jack. 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT ----- ___ Blue Wave/QWK v2.12 -!- FLAME v1.0 ! Origin: Toledo's TBBS, 14+ gigs, 150,000 files 313-854-6001 (1:234/2) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21369 Date: 04-21-94 15:02 From: Dale Shipp Read: Yes Replied: No To: Patricia Lange Mark: Subj: Chili sauce CR? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 14 Apr 94 07:18:00, Patricia Lange <=- -=> spoke to Karen Mintzias about Chili sauce <=- PL> Thank you! I can use cocktail sauce recipes, too. I don't know what PL> the difference between Heinz cocktail sauce and chili sauce is, but PL> it's the chili sauce I'd like to emulate at the moment. Maybe if I PL> knew the magic ingredient(s) (besides ketchup) I could follow a PL> cocktail sauce recipe and do some substitutions. :-) Here are the only ketchup based ones I could put my hands on. At the bottom is a canning recipe that may give you some ideas. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Catsup Sauces Categories: Sauce Yield: 1 container MMMMM----------------------HOT CATSUP SAUCE--------------------------- 1/2 c Catsup 1 1/2 ts Vinegar 1/2 ts Prepared horseradish ds Tabasco MMMMM---------------------ZIPPY CHILI SAUCE-------------------------- 1 c Chili sauce 1/4 c Lemon Juice 2 ts Prepared horseradish 1 ts Worcestershire sauce 1/2 ts Celery seed Mix various ingredients together, store in refrigerator until ready to use. == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chili Sauce Categories: Canning Yield: 5 quarts 50 lg Tomatoes 12 lg Onions; chopped 5 lg Sweet red peppers; chopped 1 lg Bunch celery; chopped 3 Or 4 cloves garlic; crushed 2 ts Dry mustard 1 qt Cider vinegar 3 c Light brown sugar 2 1/2 ts Salt 1 tb Ground pepper 2 1/2 tb Whole allspice Scald and peel the tomatoes, cut into pieces and remove the seeds. Put them to cook in a large kettle.. Bring to a rolling boil, lower heat and continue to cook. As they cook, the solids will settle and almost clear water will rise to the top. Remove as much of this as you can, so the sauce will be thick and not runny. When the tomatoes are fairly thick, add the onions, red peppers, celery and garlic. Blend the mustard with a little vinegar and add the mustard paste, vinegar, brown sugar, salt, pepper and the allspice which has been tied in cheesecloth. Cook gently 1 1/2 hours. Remove the spice bag after the first half hour. Taste and add seasoning if needed. Pack into hot sterilized jars and seal at once. == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM ... Shipwrecked on Hesperus in Maryland. 10:53:07 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21380 Date: 04-21-94 17:23 From: Dale Shipp Read: Yes Replied: No To: Angela Peck Mark: Subj: Chinese CR 1/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Angela These have been posted here in the echo, but just in case you missed them - will send them again just for you. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Twice-Fried Shredded Beef Categories: Beef, Main dish, Chinese Yield: 4 servings 3/4 lb Beef sirloin or flank steak MMMMM--------------------------MARINADE------------------------------- 2 tb Dry sherry 2 tb Soy sauce 1 ts Sugar 1 ts Cornstarch 1 sm Carrot 1 Green bell pepper 2 Ribs celery 1 sm Onion MMMMM---------------------------SAUCE-------------------------------- 2 tb Rice vinegar 1 tb Soy sauce 2 ts Sesame oil 1 ts Sugar 1/2 ts Chili oil 1/2 ts Cornstarch Preparation: Trim and discard fat from beef. Cut beef across the grain into 1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces. Thinly slice onion. Set vegetables aside separately. Combine sauce ingredients in a small bowl and set aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees F. Add beef, half at a time, and deep fry for 1 minute until browned, turning occasionally. Lift out and drain on paper towels; set aside. Cook remaining beef. Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed. Tips: There should be just enough sauce to coat ingredients. It is easier to slice beef thinly if it is partially frozen. From: Martin Yan The Chinese Chef, Copyright 1985, ISBN 0-385-23412-0 Submitted By JOHN ERICKSON MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Shanghai Noodles With Spice Beef Sauce Categories: Chinese, Beef, Hamburger, Pasta, Main dish Yield: 1 servings 3 tb Vegetable or peanut oil 2 ts Minced garlic 1 1/2 ts Minced fresh gingerroot 1/4 ts Crushed red pepper or to -taste 1 1/2 c Chopped onion 1 lb Ground beef 1/2 c Chicken broth, divided 1/3 c Hoisin sauce 1/4 c Soy sauce 1/4 c Dry sherry or beef broth 2 tb Cornstarch 1 lb Vermicelli noodles, cooked -and drained 2 tb Toasted sesame oil 1/2 c Diagonally sliced green -onions Heat wok or large skillet until hot; add the oil, garlic, gingerroot and pepper flakes. Saute about 5 seconds. Add onion; stir-fry until onion is transparent. Crumble in ground beef; stir-fry until the meat is light brown. In a small bowl, combine 1/4 cup chicken broth, hoisin sauce, soy sauce and sherry/broth. Stir into meat mixture. Cover, reduce heat and simmer 10 minutes, stirring once or twice. Meanwhile, dissolve cornstarch in remaining chicken broth. Slowly stir into meat mixture; cook and stir until sauce is thick. In separate bowl, combine the hot vermicelli and sesame oil. Pour sauce over top; toss gently to combine. Serve topped with the green onions. From: "Country Woman" Magazine Posted by: Debbie Carlson - Cooking Echo MMMMM ... Shipwrecked on Hesperus in Maryland. 16:23:44 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21381 Date: 04-21-94 17:26 From: Dale Shipp Read: Yes Replied: No To: Angela Peck Mark: Subj: Chinese CR 2/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 18 Apr 94 00:28:00, Angela Peck <=- -=> spoke to All about Recipes Wanted <=- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Stir-fry Chicken with Vegetables [Sung Gai Pin] Categories: Poultry, Oriental, Vegetable, Chinese Yield: 6 servings 1 c Boneless chicken, cut 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rather than "leafy". Some suggestions are fresh mushroom slices; scallions(white part),cut in 1/2" diagonals; sweet red peppers, seeded and cut in 1" cubes; sweet green peppers, cut the same way; water chestnuts, sliced; or snow peas, cut in thirds. Use no more than 1/2 cup of any one. You may also include fruit if you don't use the plum sauce. Suggestions are peeled mango, cut in 1/2" pieces; pineapple chunks; Ginger Pickle; or melon chunks. If any of these are canned, rinse off the syrup. This would give you 3 or 4 vegetables and one or two fruits, a good combination. ~--------------------------------------------------------------------- 1. In small bowl, combine corn starch, soy sauce, oyster sauce, and sesame oil. Marinate cut chicken in this for 1/2 hour. 2. Heat wok over high heat for about 1 minute. Add 1 T peanut oil and coat wok. Add the vegetables one at a time. The order isn't important except for melon (if used) which should be added after the others have cooked. Stir-fry the vegetables for about 1-2 minutes. Turn off heat and reserve. 3. Wash and dry wok. Heat for 1 minute. Add 1 T oil and coat wok. Add minced garlic and stir-fry till light brown. Add chicken with marinade in a layer and cook for about 1 minute, then turn over and cook other side for the same time. 4. When chicken turns white, add vegetables and stir-fry all for about 2 minutes. 5. Make well in center and add the chosen sauce. Stir-fry all together for 1 to 1 1/2 minutes until sauce thickens. Serve immediately. ~---- adapted from New Cantonese Cooking, by Eileen Yin-fei Lo From: Nick La Rocca Date: 26 Feb 94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: STIR-FRIED CHICKEN SHREDS Categories: Stirfry, Poultry, Chinese Yield: 4 servings 1/2 lb Boneless chicken breasts - skinned 1 Egg white 1/2 ts Salt 1/2 ts Cornstarch 6 oz Fresh bean sprouts 4 oz Snow peas; trimmed 6 Fresh water chestnuts; -OR- 4 oz -Canned water chestnuts - (drained) 2/3 c Oil, preferably peanut 1 ts Salt CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg white, salt and cornstarch in a bowl. Mix well and chill in the refrigerator for about 20 minutes. Meanwhile, trim the bean sprouts, finely shred the snow peas lengthwise, and shred or slice the water chestnuts. Heat the oil in a wok or large skillet and when it is almost smoking, add the chicken. Stir- fry quickly for 1 minute. Drain the chicken in a colander or sieve immediately. Pour off the oil, leaving 1 tablespoon in the wok. (The rest of the oil may be saved when it is cooled and used for future cooking with chicken.) Reheat the wok and stir-fry the vegetables for 2 minutes. Return the drained chicken to the pan, stir to mix well, and add the salt. Give the mixture a few more stirs and then turn it onto a warm serving platter. KEN HOM - PRODIGY GUEST CHEFS COOKBOOK From: Karen Mintzias MMMMM ... Shipwrecked on Hesperus in Maryland. 16:26:02 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) 2 ts Cornstarch 1 ts Soy sauce, light 2 ts Oyster sauce 1/2 ts Sesame oil 2 tb Peanut oil 2 1/2 c Chopped vegetables ** 1 Garlic clove, minced MMMMM-------------------------SAUCE # 1------------------------------ 1 ts Cornstarch 4 tb Chicken Broth (see recipe) MMMMM-----------------------------OR---------------------------------- MMMMM-------------------------SAUCE # 2------------------------------ 1/2 c Plum sauce The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)