Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22965 Date: 05-01-94 00:07 From: Dale Shipp Read: Yes Replied: No To: Bob Polk Mark: Subj: 2x4 CR* ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 28 Apr 94 18:54:00, Bob Polk <=- -=> spoke to Dale Shipp about Re: Bread Machines <=- DS> Watch out, aroma police might be in your area. BP> I'm ready fer em, got the double lock on the door and the 2x4 ready. Every kitchen should have a 2x4. We use ours to pound chicken flat for chicken schnitzel. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bavarian Chicken Schnitzel Categories: D/g, Chicken, Boat Yield: 4 servings 4 Chicken breasts, boneless; Skinless; (about 1 1/2 lbs) 1/2 ts Salt 1/2 ts Pepper 1 1/4 c Bread crumbs, unseasoned 1 tb Parsley OR varied spices 1 tb Grated rind of lemon 2 tb Water 2 Eggs 1/2 c Flour 3 tb Butter 3 tb Oil 1 Lemon; thinly sliced -(optional) This dish can be made from chicken, veal, pork and beef. 1. Place chicken between sheets of wax paper, pound with smooth side of meat mallet or pan bottom to 1/4 inch thickness. Sprinkle with salt and pepper. Cut each flattened breast crosswise into 2 or 3 pieces. 2. Stir together crumbs, parsley and lemon rind in shallow dish. In separate dish, lightly beat eggs and water. Place flour in another dish. 3. Coat each piece of chicken lightly with flour, shaking off excess. Dip into egg mixture to coat, then bread crumbs to coat well, shaking off excess. Place on tray or between sheets of wax paper. Chill at least 15 minutes or up to 2 hours to set coating. 4. Heat 1 1/2 Tbls of butter and oil in large skillet. Cook chicken over medium high heat, a few pieces at a time, 2 or 3 minutes per side or until browned. Add more butter and oil as needed. As pieces brown, remove to platter and keep warm. Vary spices to make Mexican, Indian, Italian SERVES 4 == Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50 From: Dale Shipp MMMMM ... Shipwrecked on Hesperus in Maryland. 22:34:54 30 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22885 Date: 04-29-94 06:22 From: Dorothy Hair Read: Yes Replied: No To: Jerry Cagle Mark: Subj: Acorn Squash Puree w Tofu ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ JC> think of for cooking with Tofu is ***BE CREATIVE***. Essentially JC> lacking in any flavor of its own; it will take on the flavor of JC> whatever it is cooked with. Why is it when I cook tofu with rabbit it tastes like chicken? ;-) Here's a tofu fo you: MMMMM--------Meal-Master v8 format Title: Acorn Squash Puree from Sonoma Mission Inn Categories: Vegetable, Side Dish, Low Cal Yield: 4 MMMMM------Sonoma Mission Inn=========/========= MMMMM------Acorn Squash Puree ========/========== 4 md Acorn Squash 1/2 c Tofu, soft 1 Egg; plus 2 Egg whites 1/8 ts Allspice, ground 2 tb Honey Pepper, white - freshly ground t tb Butter, melted Cinnamon Allspice - and/or Nutmeg - freshly ground - (to taste) =========================== > Directions < ========================== Preheat the oven to 350 degrees. Cut the squash in half lengthwise, scrape out the seeds, place cut side down on a baking sheet and bake until soft, about 1 hour. When cool enough to handle, scoop out the flesh into a mixing bowl and mash well. Add the tofu and blend thoroughly. In another bowl beat the egg and egg whites lightly, then add the squash mixture, spices, honey pepper, and butter. Mix well. Turn the puree into a shallow 1 quart baking dish. If preparing ahead to this point, cover the dish with wax paper. Bake for 30 minutes. Serve hot, sprinkled with additional cinnamon, allspice or nutmeg (or all three) if desired. =========================> Notes and Credits <======================== Calories per serving: 65 Source: Sonoma Mission Inn, located in one of California's wine regions. Built in 1926 and renovated in 1980. Enjoy a killer weekend get-away at this spa and resort. Great low cal haute cuisine, beautiful countryside and __WONDERFUL__ massages. [shared by Dorothy Hair Davis, 4/94] MMMMM------ * DeLuxe2/386 1.25 #95sa * -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22889 Date: 04-29-94 10:01 From: Dorothy Hair Read: Yes Replied: No To: Mark Satterly Mark: Subj: Alg ChickLambCouscous(#2) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ (Continued from the previous message) be tender (total cooking time for the tajin is between 1 1/2 and 2 hours.) Remove couscous from steamer and toss with 1/4 pound butter, mixing lightly until butter is melted. Place couscous on a large dish, forming it into a mound. Make a good-sized well in the center. Place the chicken and lamb pieces in the well and surround with the sauteed onions. Sprinkle the raisins over all the arrange cooking liquid, which has previously been reduced somewhat over a high fire, in a separate dish. Pass with the couscous a sauce made of the chili peppers, cumin, coriander, parsley, and saffron mixed with 1/2 cup of the cooking liquid, 2 tablespoons olive oil, and 1 tablespoon lemon juice. This sauce is called Harisa. It is available canned in some specialty food stores. =========================> Notes and Credits <======================== Without the hot pepper sauce, the Algerian couscous would be very pallid. Source: "Kitchen Safari" by Harva Hachten, 1970 McClelland & Stewart [shared by Dorothy Hair Davis 4/94] MMMMM-------- * DeLuxe2/386 1.25 #95sa * -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23003 Date: 05-01-94 13:29 From: Michelle Bass Read: Yes Replied: No To: Fran Mcgee Mark: Subj: Angel Food Cake* ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Fran, tried and true and never failed me yet, and I'm no baker. *************************** ***** Angel Food Cake ***** *************************** Categories: Cake Angel Food Cake Egg Whites Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cup egg whites - (11 to 13 eggs, less if XL or jumbo) 1 tsp cream of tartar 1 1/4 cup cake flour - sifted 1 3/4 cup sugar 1/2 tsp salt 1/2 tsp almond extract 1 tsp vanilla DIRECTIONS ------------------------------------------------------------ 1. BEAT egg whites until frothy; add cream of tartar; continue beating until whites peak but aren't dry. 2. ADD flavoring. SIFT flour, sugar and salt NINE (9) times. 3. FOLD in dry ingredients a little at a time. 4. POUR into UNGREASED tubular cake pan. 5. BAKE in slow oven (325F) for 1 hour. 6. REMOVE from oven; cool upside down (I hang my angel food cake upside down over the neck of a wine bottle to cool). Makes one "party size" angel food cake. Note sure where the recipe came from but this is the first angel food cake I ever made and it came out great! (Use the egg yolks to make a yellow cake at the same time so there is no waste.) *** Recipe Via Compu-Chef (tm) *** -!- Maximus 2.01wb ! Origin: New Orleans P.C. Club (1:396/17) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22878 Date: 04-29-94 03:42 From: Dorothy Hair Read: Yes Replied: No To: Pat Stockett Mark: Subj: Asparagus Tip Pasta ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ PS>Title: Fresh Linguine with Asparagus Pesto Hi Pat! Thanks for this post which includes some of my favorites: PS>Keywords: pasta, asparagus, pesto PS>Trim any woody ends from the asparagus. Cook for 5 to 6 minutes in I used to snap off the ends of asparagus, cooking only the tender parts that remained. That is, before I learned how much more could be saved by simply using a vegetable peeler on the stalks. Guess the times have taught me to be more frugal. Last weekend there was an Asparagus Festival in Stockton, CA. We were going to go but the rains changed our minds. I wonder if they had ice cream made from asparagus, like the garlic ice cream at the Garlic Festival in Gilroy? MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Asparagus Tip Pasta From Calvert's Mustard Cookbook Categories: Main, Pasta, Italian Yield: 4 servings MMMMM------------------------INGREDIENTS----------------------------- 1 lb Pasta, Fusilli (spirals) 3 tb Oil, Olive 4 tb Butter, unsalted 10 oz Asparagus tips, fresh (1-inch lengths) 1 c Olives, black, pitted Sliced 2 tb Calvert's Cedar street Bumpy beer mustard. 2 tb Lemon Juice, fresh 1/2 c Cheese, Kasseri or fresh Parmesan, finely grated Salt Pepper, Black -Freshly cracked =========================> Directions <============================== Cook pasta according to directions. While cooking, melt butter in saute pan over medium heat. Add asparagus tips and cook briefly about 4 minutes. Drain pasta and toss with olive oil. Add asparagus, butter, olives, mustard and lemon juice, and salt and pepper. Top with freshly grated cheese. ==========================> Nutrition <============================== Calories: 586 Protein (%): 35 Protein (grams): 23 Vitamin A (%): 13 Carbohydrate (grams): 69 Vitamin C (%): 80 Fat (grams): 26 Thiamine (%): 62 Cholesterol (milligrams): 110 Riboflavin (%): 42 Sodium (milligrams): 775 Niacin (%): 27 Unsaturated (grams): 11 Calcium (%): 25 Saturated (grams): 9 Iron (%): 31 ============================> Notes and Credits <=================== Preparation: boil Cuisine: Italian Source: Calvert's Mustard Cookbook Food Group: Pasta Meals: lunch, dinner Courses: Main Temperature hot [shared by Dorothy Hair Davis, 4/94] From: Dorothy Hair MMMMM * DeLuxe2/386 1.25 #95sa * -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22884 Date: 04-29-94 06:01 From: Dorothy Hair Read: Yes Replied: No To: Nancy Coleman Mark: Subj: Asparagus/Peas/Artichokes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ NC> Title: Chalupas Compuestas NC> Title: Refried Beans Title: and more Title: and more Title: and still more!!!! Thanks sooooooo much! Am I glad " :-) x 1,000,000" that you use Meal-Master, too. It's such a treat not having to reformat recipes to add to my database. Here's an aspargus recipe for you. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Bouquetiere De Legumes From the Chaparral Categories: Side, Vegetable, French Yield: 4 servings MMMMM------------------------INGREDIENTS----------------------------- 16 md Asparagus spears 1 c Peas, green 1 md Zucchini, sliced 3 tb Butter 2 Tomatoes, halved 1 c Bread crumbs, seasoned 4 Artichoke bottoms Salt and pepper =================================> Directions <====================== Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs. Place under a heated broiler for 1 minute or until heated through. To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste. ================================> Nutrition <========================= Calories: 238 Protein (%): 12 Protein (grams): 8 Vitamin A (%): 19 Carbohydrate (grams): 30 Vitamin C (%): 56 Fat (grams): 10 Thiamine (%): 20 Cholesterol (milligrams): 25 Riboflavin (%): 13 Sodium (milligrams): 643 Niacin (%): 15 Unsaturated (grams): 3 Calcium (%): 6 Saturated (grams): 6 Iron (%): 14 ============================> Notes and Credits <=================== Preparation: steam Cuisine: French Source: The Chaparral Food Group: Vegetable Meals lunch, dinner Courses Side Temperature hot [shared by Dorothy Hair Davis, 4/94] From: Dorothy Hair MMMMM * DeLuxe2/386 1.25 #95sa * -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22802 Date: 04-29-94 21:19 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 01 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BWHAHAHA!! I managed to sneak another cookbook into the house right under my hubby's nose. Well ... it's a *small* one. It's the newest Pillsbury Bake-Off winners & they've got some real goodies. MMMMM-----Meal-Master Title: Golden Cheese & Pepper Rolls Categories: Bakeoff, Bread Servings: 24 1 pk Pillsbury Hot Roll Mix 1/2 c finely chopped red bell -pepper 2 T oil 8 1/2 oz can Green Giant Cream -Style Sweet Corn 3 T water 1 egg 4 oz Monterey Jack Cheese with -Jalapeno Peppers, cut -into 24 equal pieces 1 T butter, melted Grease 13 x 9" pan. In large bowl, combine flour mixture with yeast from foil packet; mix well. In small saucepan over medium-low heat, cook bell pepper in oil until tender. Stir in corn and water; heat to 120 to 130 degrees. Stir hot corn mixture and egg into flour mixture until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough into 24 pieces. Shape each piece of dough around 1 piece of cheese, pulling dough under and sealing edges to make a smooth top. Place, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 30 minutes. Heat oven to 375 degrees. Uncover dough. Bake for 25 to 30 minutes or until golden brown. Brush with butter; remove from pan. Per roll: 110 calories, 4 g protein, 16 g carbohydrate, 4 g fat, 13 mg cholesterol, 200 mg sodium. From the 36th Pillsbury Bake Off, by Jackie Medley, Covington KY. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * Even if I'm not asleep, it doesn't mean I'm awake. -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22803 Date: 04-29-94 21:21 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 02 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM-----Meal-Master Title: Cheddar Dill Knots Categories: Bakeoff, Bread Servings: 20 HHH-----Rolls============================= 1 pk Pillsbury Hot Roll Mix 1 c finely shredded sharp -Cheddar cheese 3 T finely chopped fresh dill -OR ... 1 T dried dill weed 1 c water heated to 120 to -130 degrees 2 T butter, softened 1 T Dijon mustard 1 egg HHH-----Glaze============================= 1 T water 1 t Dijon mustard 1 egg Generously grease cookie sheets. In large bowl, combine flour mixture with yeast from foil packet, cheese and dill; mix well. Stir in 1 cup hot water, butter, 1 T mustard and 1 egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide dough into 20 pieces. On lightly floured surface, roll each piece into 8" rope; tie into loose knot. Place 2 to 3" apart on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 25 minutes or until almost doubled in size. Heat oven to 375 degrees. Uncover dough. In small bowl, beat all topping ingredients; lightly brush over rolls. Bake for 13 to 18 minutes or until golden brown. Serve warm or cool. Per roll: 120 calories, 5 g protein, 17 g carbohydrate, 4 g fat, 30 mg cholesterol, 230 mg sodium. From the 36th Pillsbury Bake Off, by Lori Welander, Shelburne VT. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * I'm very flexible. I can put both feet in my mouth -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22804 Date: 04-29-94 21:22 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 03 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM-----Meal-Master Title: Herb Nut Rolls Categories: Bakeoff, Bread Servings: 12 HHH-----Filling=========================== 3 oz pkg cream cheese, -softened 1 t minced fresh chives, or -green onion tops HHH-----Rolls============================= 1 pk Pillsbury Hot Roll Mix 1/2 c chopped pine nuts or -almonds 1 T minced fresh parsley OR 1 t dried parsley 1/2 t dried basil leaves 1/2 t dried tarragon leaves 1/4 t garlic powder 1 c water heated to 120 to -130 degrees 2 T butter, softened HHH-----Topping=========================== 1 egg white 1 t milk 2 T grated Parmesan cheese In small bowl, combine filling ingredients; mix well, refrigerate. Grease 13 x 9" pan. In large bowl, combine flour mixture with yeast from foil packet, pine nuts, parsley, basil, tarragon and garlic powder; mix well. Stir in hot water, butter and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth, sprinkling with additional flour if necessary to reduce stickiness. Cover dough with large bowl; let rest 5 minutes. Divide cream cheese mixture into 12 equal pieces; flatten each to a 3" circle. Place cheese piece on center of each circle. Wrap dough around cheese, pressing edges of dough to seal. Place rolls, seam side down, in greased pan. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place for 30 minutes or until doubled in size. Heat oven to 375 degrees. Uncover dough. In small bowl, beat egg white and milk until well blended. Brush over rolls. Sprinkle with Parmesan cheese. Bake for 20 to 30 minutes or until golden brown. Serve warm. Per roll: 220 calories, 8 g protein, 29 g carbohydrate, 9 g fat, 26 mg cholesterol, 330 mg sodium. From the 36th Pillsbury Bake Off, by Joe Towarnicky, Worthington OH. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * I don't care if I'm a lemming, I'm still not going -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22805 Date: 04-29-94 21:23 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 04 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM-----Meal-Master Title: Almond Nutmeg Sticky Rolls Categories: Bakeoff, Bread Servings: 14 HHH-----Topping=========================== 1/2 c sliced almonds 1/3 c sugar 2 T butter 2 T light corn syrup 1 t grated lemon peel 1 T lemon juice HHH-----Rolls============================= 1/3 c sugar 1/2 t nutmeg 8 oz can Pillsbury -refrigerated Crescent -Dinner Rolls HHH-----Glaze============================= 1/3 c powdered sugar 1/4 t almond extract 1 t up to ... 2 t milk Heat oven to 350 degrees. Grease 9 or 8" round cake pan. Sprinkle almonds in pan. In small saucepan, combine remaining topping ingredients; bring to a boil. Reduce heat; simmer 4 minutes, stirring occasionally. Pour mixture over almonds. In small bowl, combine 1/3 c sugar and nutmeg; mix well. Separate dough into 2 long rectangles. Overlap long sides; firmly press perforations and edges to seal. Roll or press out to for 14 x 8" rectangle. Sprinkle sugar mixture evenly over dough. Starting at longer side, roll up. Firmly pinch edge and ends to seal. Cut into 1" slices; place, cut side down, over topping. Bake for 20 to 25 minutes or until golden brown. Invert onto serving plate. In small bowl, combine powdered sugar, almond extract and enough milk for desired drizzling consistency; blend until smooth. Drizzle over rolls. Serve warm. Per mini-roll: 150 calories, 2 g protein, 22 g carbohydrate, 7 g fat, 0 mg cholesterol, 160 mg sodium. From the 36th Pillsbury Bake Off, by Audeen Faller, Thornton CO. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * I refuse to be intimidated by reality anymore! -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22806 Date: 04-29-94 21:24 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 05 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM-----Meal-Master Title: Spinach Pierogi Pizza Categories: Bakeoff, Pizza Servings: 8 10 oz can Pillsbury -Refrigerated All -Ready Pizza Crust 9 oz pkg Green Giant Harvest -Fresh Frozen Spinach, -thawed, squeezed to -drain 1/2 c chopped onion 2 T butter 1 1/2 c mashed potatoes 2 T oil 1/2 t garlic salt 1 c shredded mozzarella -cheese 1/2 c shredded Cheddar cheese 1 sm onion, sliced, separated -into rings Heat oven to 425 degrees. Grease 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 7 to 9 minutes or until light golden brown. Meanwhile, in large skillet cook spinach and chopped onion in butter until onion is crisp-tender. Stir in potatoes; mix well. In small bowl, combine oil and garlic salt; mix well. Brush over partially baked crust; top with spinach mixture. Sprinkle with mozzarella and then Cheddar cheeses; top with onion rings. Bake for another 15 to 20 minutes or until cheese is melted and edges of crust are golden brown. Per serving: 260 calories, 11 g protein, 27 g carbohydrate, 12 g fat, 23 mg cholesterol, 520 mg sodium. From the 36th Pillsbury Bake Off, by Rebecca Jo Verdone, Greensburg PA. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * I thought YOU silenced the guard! -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22807 Date: 04-29-94 21:25 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 06 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM-----Meal-Master Title: Spicy Broccoli Aioli Pizza Categories: Bakeoff, Pizza Servings: 8 2 t cornmeal 10 oz can Pillsbury -Refrigerated All Ready -Pizza Crust HHH-----Topping=========================== 1/4 c olive oil 4 garlic cloves, chopped 2 T chopped shallots or onion 1 T balsamic vinegar 1/3 c grated Romano or Parmesan 1/2 t dried basil leaves 1/2 t dried thyme leaves 1/2 t dried oregano leaves 1/4 t red pepper flakes 6 oz sliced Havarti or -Monterey Jack 16 oz pkg Green Giant Frozen -Broccoli Cuts, thawed, -well drained 7 oz jar roasted red peppers, -drained, sliced into 2 x -1/4" strips 1/2 c grated Parmesan or Romano Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" pan; sprinkle with cornmeal. Unroll dough; press in bottom and up sides of greased pan to form a rim. Bake for 5 to 8 minutes or until light golden brown. In food processor bowl with metal blade or blender container, combine oil, garlic, shallots, vinegar, Romano, basil, thyme, oregano and red pepper flakes; process until smooth and set aside. Arrange Havarti over partially baked crust. Place broccoli evenly over cheese. Dollop oil mixture evenly over top. Arrange pepper strips over broccoli; sprinkle with Parmesan cheese. Bake for 17 to 22 minutes or until edges of crust are deep golden brown. Serve immediately. Per serving: 310 calories; 14 g protein, 24 g carbohydrate, 19 g fat, 35 mg cholesterol, 470 mg sodium. From the 36th Pillsbury Bake Off, by Gilda Lester, Chadds Ford PA. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * My biological clock has a snooze alarm. -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22808 Date: 04-29-94 21:26 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 07 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM-----Meal-Master Title: Grecian Chicken Gyros Pizza Categories: Bakeoff, Pizza Servings: 8 3/4 lb boneless, skinless -chicken breast cut into -2 x 1/4 x 1/4" strips 1/3 c purchased Caesar (not -creamy) or vinaigrette -salad dressing 10 oz can Pillsbury -Refrigerated All Ready -Pizza Crust 1/4 c light sour cream 1 1/2 t chopped fresh mint OR 1/2 t dried mint leaves 1/2 t pepper 1 garlic clove, minced 2 T reduced-calorie margarine 1 md onion, halved lengthwise -& cut into 1/8" slices 1 c shredded Monterey Jack -cheese 2 plum tomatoes, thinly -sliced 1/2 c diced seeded cucumber, -drained on paper towels 1/2 c crumbled feta cheese In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 8 to 10 minutes or until crust is light golden brown. Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well. Drain chicken; discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink. Spread sour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired. Per serving: 290 calories, 19 g protein, 21 g carbohydrate, 15 g fat, 48 mg cholesterol, 460 mg sodium. From the 36th Pillsbury Bake Off, by Teresa Hannan Smith, Sacramento CA. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * I didn't do anything--unless I was supposed to. -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22809 Date: 04-29-94 21:28 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 08 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM-----Meal-Master Title: West African Chicken & Groundnut Stew Categories: Bakeoff, Stew, Chicken Servings: 8 2 whole boneless, -skinless chicken breasts -cut into 1/2" pieces 1 T peanut oil 1 md onion, chopped 1 garlic clove, minced 28 oz can whole tomatoes, -undrained, cut up 15 1/2 oz can Green Giant Great -Northern Beans undrained 11 oz can Green Giant Niblets -Golden Sweet Corn, -drained 1 sweet potato, peeled & -chopped 3/4 c water 1/4 c peanut butter 1 T tomato paste 1 t salt 1 t chili powder 1/2 t ginger 1/2 t cayenne 3 c hot cooked rice In a 4 quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender. Add remaining ingredients except rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick, add additional water. Serve stew over hot rice Per 1 1/2 cup serving: 370 calories, 22 g protein, 52 g carbohydrate, 8 g fat, 37 mg cholesterol, 730 mg sodium. From the 36th Pillsbury Bake Off, by Joyce Bowman, Raleigh NC. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * I'm too old and incontinent-oops-incompetent. -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22810 Date: 04-29-94 21:30 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 09 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM-----Meal-Master Title: Garlic Chicken Provencal Soup Categories: Bakeoff, Chicken, Soup Servings: 4 HHH-----Soup============================== 2 T butter 1/2 c chopped onion 1/4 c butter 4 boneless, skinless -chicken breast halves 2 16 oz cans Italian plum -tomatoes, undrained, -cut into pieces 1 c dry white wine or water 16 oz pkg Green Giant Pasta -Accents Garlic Seasoning -Frozen Vegetables & -Pasta HHH-----Garnish=========================== 1/4 c grated Parmesan cheese 1/4 c chopped fresh parsley Melt 2 T butter in Dutch oven over medium-high heat. Add onion; cook and stir 3 to 5 minutes or until softened. Remove from pan; set aside. In same Dutch oven, melt 1/4 c butter; add chicken and cook 8 to 10 minutes or until golden brown, turning once. Add tomatoes, wine and reserved onion. Bring to a boil. Reduce heat; simmer uncovered 10 to 15 minutes or until chicken is no longer pink. Stir in frozen vegetables and pasta. Bring to a boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender. To serve, place 1 chicken breast half in each of 4 large shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan and parsley. Per serving: 570 calories, 36 g protein, 34 g carbohydrate, 29 g fat, 133 mg cholesterol, 1120 mg sodium. From the 36th Pillsbury Bake Off, by Mildred Wittan, Boca Raton FL. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * My Twit Filter just put me on its Twit List! -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22811 Date: 04-29-94 21:31 From: Terri Woltmon Read: Yes Replied: No To: All Mark: Subj: Bake-off Recipes 10 of 1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM-----Meal-Master Title: Crescent Cristo Sandwich Loaf Categories: Bakeoff, Sandwich, Lunch Servings: 8 HHH-----Loaf============================== 2 8 oz cans Pillsbury -Refrigerated Crescent -Dinner Rolls 2 T butter, melted 2 T honey 6 oz thinly sliced smoked -cooked turkey breast 6 oz medium sliced meunster -cheese 6 oz thinly sliced cooked ham 1/2 c red raspberry preserves HHH-----Topping=========================== 2 T honey 1 T sesame seeds Heat oven to 375 degrees. Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (rectangles should not touch); firmly press perforations to seal. In small bowl, combine butter and 2 T honey; mix well. Brush over dough. Bake for 8 to 12 minutes or until light golden brown; cool 15 minutes. Grease 15 x 10 x 1" baking pan. Carefully place 1 crust on pan. Top evenly with turkey. Place Second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 T honey. Sprinkle honey with sesame seeds. Bake for 10 to 15 minutes or until crust is deep golden brown and loaf is hot. Let stand 5 minutes. Cut into 8 slices. Per serving: 440 calories, 17 g protein, 45 g carbohydrate, 23 g fat, 40 mg cholesterol, 1220 mg sodium. From the 36th Pillsbury Bake Off, by Lori Ann Rizzo, College Station TX. MMMMM Terri St.Louis-Woltmon Internet - terri.woltmon@sctcbbs.wmeonlin.sacbbx.com * DeLuxe2 1.25 #12403 * Operator...give me the number for 911, quick! -!- Maximus 2.01wb ! Origin: SCTC Bulletin Board (1:203/50) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22905 Date: 04-29-94 05:59 From: Pat Stockett Read: Yes Replied: No To: Nancy Bird Mark: Subj: balsamic vinegar ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Nancy! NB>Wasn't it you who posted the suggestion of using balsamic vinegar with >strawberries? I bought some today, and it was good. What else would it >be good with? Michelle and Eric have been using it more than I have, I just tried it with strawberries once. Eric Decker sent me a post with lost of good information in it. I'll copy it here. -Pat Balsamic is a bit different from any other vinegar in that the acidity is less detectable. I find one can add a fair amount before a plateau is reached and any more turns it into an acid bath. The key to using balsamic vinegar is to keep it below that point so that the complex flavour is not ruined by acid overload. Brand? I go with only and any of the imported stuff from `southern Italy' which are aged 50 yrs or more. Expensive? Yes, but only a little is needed for a truly wonderful taste. Salad dressing? Use a broad variety of veggies but include Romaine, fresh pepper. Toss thoroughly. Now add the B. vinegar slowly, toss, add, use only enough balsamic vinegar to leave each leaf a bit glistening. Taste and add salt to suit - finer taste control is had by doing the salt last. I do not add garlic to a salad for Balsamic - the finer nuances of Balsamic are drowned. Note: I use NO oil. The salad this produces is truly sensational, the Romaine takes on a nutty flavour. Tomatoes adopt a tone of pure delight ... ps. Butter sauteed whole clove of garlic served with a light sprinkle of Balsamic is a taste delight of it's own! Blue cheese and red wine are fine companions for this repast. * 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#: 22929 Date: 04-27-94 23:11 From: Randy Rigg Read: Yes Replied: No To: All Mark: Subj: Beef Stew ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Title: Beef Stew Categories: Meat Yield: 3 servings 1/3 c Flour 1 1/2 ts Salt 1/8 ts Pepper 1 1/2 lb Boneless beef stew, cut Into 1 inch cubes 3 tb Oil 3 c Water 3 md Onions, diced 4 md Potatoes, cut in cubes 5 md Carrots, sliced 1 1/2 c Peas 1/4 c Water Combine flour, salt and pepper. Coat meat with seasoned flour. Save remaining flour. Brown meat in hot oil in a 4 qt saucepan. Add water and cover tightly. Simmer until meat is tender, about 1 1/2 hours. Add onions, potatoes, and carrots. Cover and simmer 15 minutes. Add peas. Cover and simmer until all vegetables are tender. Blend 1/4 cup water with remaining flour. Add to stew. Stir gently; cook until thickened. Randy Rigg MMMMM ... Give me patience . RIGHT NOW. ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22865 Date: 05-01-94 09:49 From: Debbie Carlson Read: Yes Replied: No To: Wesley Pitts Mark: Subj: Betty Crocker ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ > > there's some other recipe(s) from that book that you've been dying > > for, let me know and I'll post it for you. WP> YES! Peaches'n'Cream pie! Your wish is my command! Voila! -Begin Recipe Export- QuikBook version 0.96 Beta A Title: PEACHES-AND-CREAM PIE Keywords: PIES, PEACHES, BETTY CROCKER, DESSERTS For 9" Pie For 8" -+-------------------------------------------------------- Peeled ripe, juicy peach halves: 7 or 8 halves 6 halves Sugar: 2/3 cup 1/2 cup Gold Medal flour: 4 Tbsp. 3 Tbsp. Salt: 1/4 tsp. 1/4 tsp. Cinnamon: 1/2 tsp. 1/3 tsp. 30 % cream: 1 cup 3/4 cup Make pastry for one-crust pie of desired size. Line pie pan. For the filling, arrange peach halves rounded-side-up in pastry-lined pan. Mix together the sugar, flour, salt, cinnamon and cream. Pour cream mixture over peaches and bake at 400 degrees for 35 to 45 minutes. Crust should be nicely browned and filling set. Serve slightly warm. From: Betty Crocker Cookbook, First Edition Posted by: Debbie Carlson - Cooking Echo -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22866 Date: 05-01-94 09:56 From: Debbie Carlson Read: Yes Replied: No To: Wesley Pitts Mark: Subj: Betty Crocker ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Just in case you needed the recipe for pie crusts from Betty Crocker: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: PIE CRUSTS FOR 8, 9, OR 10" PIES Keywords: PIES, DESSERTS, BETTY CROCKER FOR 8 OR 9-INCH ONE-CRUST PIE: 1 cup all-purpose flour* 1/2 tsp. salt 1/3 cup lard (or 1/3 cup plus 1 Tbsp. shortening) 2 to 3 Tbsp. cold water FOR 10-INCH ONE-CRUST PIE: 1 1/3 cups all-purpose flour* 1/2 tsp. salt 1/4 cup plus 3 Tbsp. lard (or 1/2 cup shortening) 3 to 4 Tbsp. cold water FOR 8 OR 9-INCH TWO-CRUST PIE: 2 cups all-purpose flour* 1 tsp. salt 2/3 cup lard (or 2/3 cup plus 2 Tbsp. shortening) 4 to 5 Tbsp. cold water FOR 10-INCH TWO-CRUST PIE: 2 2/3 cups all-purpose flour* 1 tsp. salt 3/4 cup plus 2 Tbsp. lard (or 1 cup shortening) 7 to 8 Tbsp. cold water INSTRUCTIONS: Measure flour and salt into bowl. Cut in lard/shortening thoroughly. Sprinkle in water, 1 Tbsp. at a time, mixing until all flour is moistened and dough almost cleans side of bowl (1 to 2 tsp. water can be added if needed). Gather dough into ball; shape into flattened round on lightly floured cloth-covered board. (For Two-crust pies, divide dough in half and shape into 2 flattened rounds.) With floured stockinet-covered rolling pin, roll dough 2" larger than inverted pie pan. Fold pastry into quarters; unfold and ease into pan. For One-crust Pies: Trim overhanging edge of pastry 1" from rim of pan. Fold and roll pastry under, even with pan; flute. Fill and bake as directed in recipe. For Baked Pies Shell: Prick bottom and side thoroughly with fork. Bake at 475 degrees for 8 to 10 minutes. For Two-crust Pies: Turn desired filling into pastry-lined pie pan. Trim overhanging edge of pasty 1/2" from rim of pan. Roll second round of dough. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1" from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2 to 3" strip of foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake as directed in recipe. * = If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour. From: Betty Crocker Cookbook, courtesy, Debbie Carlson - Cooking Echo -End Recipe Export- -!- ! Origin: Someone's in the kitchen with Debbie! San Diego, (RA 1:202/203.14) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22967 Date: 05-01-94 02:53 From: Dale Shipp Read: Yes Replied: No To: Bob Sherman Mark: Subj: Bread CR2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 28 Apr 94 09:56:39, Alison Meyer <=- -=> spoke to Bob Sherman about RE: RECIPE WANTED <=- BS> My requirements, however, may challenge the term, bread. I'd BS> like a couple of bread recipes that do _NOT_ use sugar, BS> molasses, brown sugar, honey, or anything that remotely looks BS> like simple sugar. Salt is on the _NOT_ list too. Whole BS> grain flour is highly desireable, though I'm willing to go BS> 50/50. Maybe these may give you some ideas MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Tuscan Bread Categories: Bakery, Breads Yield: 1 loaf 1 oz Fresh yeast; -=OR=- 2 pk -Instant dry yeast granules 1 1/4 c Warm water (125F) 2 1/4 c Unbleached white flour 1/4 c Whole wheat flour In a large bowl, dissolve the yeast in the water. Mix the 2 flours and stir them in to make a soft dough. Knead 10 minutes by hand, or 4 minutes in a heavy duty mixer with a dough hook. Oil a clean bowl and set the dough in it, cover tightly with plastic wrap and let rise until doubled in bulk. (In the traditional warm place, this will take about 2 hours. However, a cooler temperature will do as long as the dough has enough time to rise, including overnight in the refrigerator.) If the dough is ready sooner than it is needed, punch it down and refrigerate it or let it rise slowly again at room temperature until ready to use. Rub 2 to 3 tablespoons flour into a lintless dish towel and set the towel on a baking sheet. When the dough has completed its rising, punch it down, turn it out onto a floured work surface, and flatten it into an oblong about 8 inches wide, 10 inches long, and 1/4-inch thick. It will still be very soft, but try to use a minimum of additional flour in handling it. Roll the dough tight, jelly-roll fashion, into a cylindrical shape. Flatten this to about 1-inch thick and roll it again. (This activates the web of gluten that will keep the loaf from flattening out in the oven.) For a round loaf: tuck both ends of the cylinder under to meet in the center, pinching to seal them. Roll the dough around the work surface under your hands, to shape it into a smooth ball about 5 inches in diameter. For an oblong loaf: roll the dough under your hands into a fat cigar shape, extending it to about 10 inches in length. Set the loaf on the floured towel and fold the ends of the towel loosely around it. Put the covered loaf, on its baking sheet, in a warm place to rise for 1 hour. Preheat an oven lined with baking tiles to 400F. Have a water- filled sprayer handy. Slide your hand under the towel, pick up the loaf, and gently deposit it upside down on the tiles. Spray water into the oven before closing the door, and spray twice more at 2-minute intervals. Bake for 50 minutes or until golden brown. The bread should have a hollow sound when you knock on its bottom. Tom Maresca & Diane Darrow, "Prodigy Guest Chefs Cookbook" From: Mark Satterly Date: 06 Apr 94 From: Dale Shipp MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Seasoned Flat Bread Categories: Breads, Yeast Yield: 1 servings 1 1/2 c Warm water 1 pk Active dry yeast 6 c Flour 1 ts Olive oil MMMMM-------------------------SEASONING------------------------------ 2 ts Dried oregano 2 ts Dried basil 1/2 ts Dried savory 1/2 ts Dried rosemary 2 ts Dried lemon peel In a large bowl combine the reast and the warm water. Let rest for 2 minutes. Add 5 cups of the flour to the yeast mixture. Stir until well combined. Add the remaining flour, a little at a time, stirring until a dough forms. Do not add all the flour if it is not needed. Transfer the dough to a floured surface and knead for 10 minutes or until dough is no longer sticky and is smooth. Shape the dough into a ball. Place 1/2 teaspoon of the olive oil in your hand. Roll the dough around in your hand until it is coated with oil. Place dough in a large bowl and cover with a towel. Let rise in a warm draft-free place for 35 minutes until doubled in size. In a small bowl combine the dried oregano, basil, savory, rosemary, and lemon peel. Punch the dough down and divide it in half. Flatten each half until it resembles a plate sized round. Brush the tops of the loaves with the remaining oil. Sprinkle the tops of the loves with the seasoning mixture. Place the loaves on baking sheets. Cover loaves with bowls and let rise in a warm draft free place for 30 minutes until doubled in size. Preheat oven to 400F. Bake for 30 minutes or until tops are golden brown. Remove from oven. Cool or serve warm. Source: The Great American Baking Book From the Diehl collection From: Michael Diehl Date: 06 Mar 94 From: Dale Shipp MMMMM ... Shipwrecked on Hesperus in Maryland. 01:17:24 01 May 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22955 Date: 05-01-94 07:51 From: Earl Shelsby Read: Yes Replied: No To: Troy Gagnon Mark: Subj: BUFFALO WINGS ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hello Lisa: TG> I,m looking for a recipe on buffalo wings, know any good ones? TG>If you have a tasty one please let me know Im desperate. If you would like to see more than 100 tasty ways to fix chicken wings, you can go to the files section of my base BBS and download the file WINGS.ZIP. In the meantime, here is one of my favorites: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Spicy Chicken Wings Keywords: chicken, bake, snack, wings, chickenbk, chickensnk, wings Ingredients: 2 tbs vegetable oil 1 tbs chili powder 1 tsp instant minced onion flakes 1 tsp garlic powder 1/2 tsp salt 1/4 tsp red pepper flakes, crushed 12 chicken wings, tips removed Directions: Preheat oven to 375 degrees. Combine oil and chili powder on a large jelly-roll pan. Set in preheated oven for 5 minutes. In a large bowl, combine onion flakes, garlic powder, salt, and red pepper flakes. Add chicken wings and toss to coat with the spices. Remove pan from the oven. Place chicken wings in single layer; turn to coat with chili oil using tongs or a wide spatula. Bake 1 hour, or until chicken wings are tender, turning once or twice. -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#: 22882 Date: 04-29-94 05:18 From: Dorothy Hair Read: Yes Replied: No To: Marliene Wolsey Mark: Subj: Chicken Joanna ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MW> Title: Famous fried chicken MW> I hope this gets imported I've tried before no luck. Thanks for the recipe, Marliene. My husband lists fried chicken as his favorite so I'm sure he'll want to try yours. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chicken Joanna From Mr. Chow Categories: Hors d'oeuv, Appetizer, Fowl, Chinese Yield: 4 servings MMMMM------------------------INGREDIENTS----------------------------- 1 1/2 ts Oil, Sesame 1 ts Salt 1 Chicken breast - quartered 1 Egg, lightly beaten 1/2 c Flour 1 c Oil, Vegetable 1/4 c Onion; Minced 1/2 ts Garlic; Minced 1/2 ts Vinegar 4 tb Chicken broth ================================> Directions <====================== 1. Mix the salt and 1/2 teaspoon of sesame oil together. Smear the chicken pieces with this mixture and allow to marinate for 10 minutes. 2. Dip chicken pieces into lightly beaten egg. Dust them with flour. 3. Heat the vegetable oil in a pan and lay the chicken pieces into it. Keep swirling the pan so that the pieces won't stick. Saute for 5 minutes on each side. Remove chicken and set on plate. 4. Mix onion, garlic, vinegar, 1 teaspoon sesame oil and chicken broth. Heat and pour over the chicken pieces. If this is properly prepared, the chicken will will be soft and tender on the inside and crispy on the outside. ================================> Nutrition <========================= Calories: 694 Protein (%): 26 Protein (grams): 17 Vitamin A (%): 3 Carbohydrate (grams): 13 Vitamin C (%): 1 Fat (grams): 64 Thiamine (%): 4 Cholesterol (milligrams): 90 Riboflavin (%): 8 Sodium (milligrams): 630 Niacin (%): 32 Unsaturated (grams): 51 Calcium (%): 2 Saturated (grams): 8 Iron (%): 5 ============================> Notes and Credits <=================== Preparation: saute Cuisine: Chinese Source: Mr. Chow Food Group: Fowl Meals lunch, dinner Courses Hors d'oeuvre, appetizer Temperature hot [shared by Dorothy Hair Davis, 4/94] From: Dorothy Hair MMMMM * DeLuxe2/386 1.25 #95sa * -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22935 Date: 04-28-94 20:08 From: Randy Rigg Read: Yes Replied: No To: All Mark: Subj: Chili BunBurger ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Title: Chili BunBurger Categories: Sandwich Yield: 12 servings 2 lg Onions, coarsley chopped 1 cl Garlic, minced 3 lb Ground beef 1 cn Tomato paste 6 oz. 1/2 ts Seasoned pepper 1 ts Salt 1 Green pepper, chopped 2 tb Cooking oil 1 cn Red kidney beans 15 oz. 1 ts Worcestershire sauce 1/2 ts Dry mustard 2 tb Chili powder Saute onions, green pepper and garlic in a large frying pan in cooking oil for 5 minutes. Add beef; brown, stirring with fork. Drain off excess fat. Add remaining ingredients; simmer for 20 minutes. Spoon onto toasted buttered hambuger buns. Top with lettuce and a slice of tomato. Randy Rigg MMMMM ... The picture of health requires a happy frame of mind. ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22829 Date: 04-26-94 01:45 From: Frank Skelly Read: Yes Replied: No To: Mark Paxson Mark: Subj: CR* & QUESTIONS 1/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Mark Paxson was screaming into the DBH thusly: MP>What follows is a message with some questions I am now posting for the SIXTH MP>time!!!! Please let me know if you receive this. I'm about to give up. :( MP>1. I ate at El Torito a few weeks ago and some friends had MP>vegetarian enchiladas that were wrapped in red chile corn MP>tortillas. I am looking for a recipe for the tortillas. Does MP>anybody out there have a recipe for red chile corn tortillas? Well, now that you mention it, Mark, The Library does indeed have one (actually sauce and dish). MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Enchiladas (Red Chili) Categories: Mexican, Main dish Yield: 6 servings 18 Corn tortillas 1 lb Grated cheddar 6 x Fried eggs (optional) 1 qt Red chili sauce 1 Large onion chopped Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada. Posted from the Echo's Library 04/27/94 by Frank Skelly From: Frank Skelly MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Red Chili Sauce Categories: Mexican, Sauces Yield: 12 servings 16 Dried red chili pods 2 Cloves garlic 1 Hot Water 1 Salt to taste Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste. Posted from the Echo's Library 04/27/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ You can tune a piano, but you can't tuna fish. -!- WM v3.10/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22821 Date: 04-28-94 17:24 From: Ron Black Read: Yes Replied: No To: All Mark: Subj: Eagle Brand Pudding ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Here is one of the simplest recipes you'll find for a rich butterscotch flavored pudding: Take the label off a can of Borden's Eagle Brand sweetened condensed milk, don't open the can! Place the can submerged into a pot of boiling water and let it simmer for 4-5 hours. Be careful to keep the can covered with boiling water the whole time. Twice in my life I forgot to keep the water replenished and we painted the kitchen both times...it will explode if the pot goes dry! After cooking, cool the can before opening. Best results are cold from the refrigerator. Two tablespoons are enough for a serving, it is rich! * OLX 2.1 TD * Dyslexia: it warns without striking! -!- WM v3.10/91-0013 ! Origin: Mark's Point! (206) 486-2415/338-9361 (1:343/26) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22844 Date: 04-26-94 02:28 From: Frank Skelly Read: Yes Replied: No To: Agnes Colgan Mark: Subj: Floretine Cookies ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ AC>Hi, I need a receipe for Chocolate Floretine Cookies. Kind of a AC>crispy/chewy cookie dipped in chocolate. Thanks, Aggie Agnes, here's what The Library has to offer. As for the chocolate coating, I'd guess that semi-sweet chocolate melted in a double boiler would do. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Florentines Categories: Desserts, Cookies Yield: 15 servings 1 c Almonds, sliced 1/4 c Whipping cream 1/3 c Sugar, granulated 4 tb Butter 1/2 c Candied orange peel, fine ch 2 tb Flour, all-purpose 4 oz Semi-sweet chocolate 4 tb Vegetable shortening In a blender or food processor, whirl 1/2 cup of the almonds until finely ground. Set aside. Combine cream, sugar and butter in a medium-size pan and cook over low heat, stirring occasionally, until butter is melted. Increase heat to medium-high and bring mixture to a boil; then remove from heat and stir in ground almonds, remaining 1/2 cup sliced almonds, orange peel and flour; mix well. Batter will be very thin. Drop batter by level tablespoonfuls onto lightly greased and flour-dusted baking sheets, spacing cookies 3-inches apart; then spread each into a 2-inch circle with the back of a spoon. Preheat oven to 350. Bake for 10-12 minutes or until edges are lightly browned (centers will still be bubbling). Let cool on baking sheets for 1 to 2 minutes, then carefully transfer to racks with a wide spatula and let cool completely. Turn cooled cookies upside down on a piece of wax paper. Place chocolate and shortening in top of a double boiler over simmering water (or use microwave); stir until melted. With a soft pastry brush, paint a thin layer of chocolate over bottom of each cookie. Refrigerate until chocolate has hardened; the cover lightly and store in the refrigerator for up to 3 days. Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ I'm as serious as a dead convenience store clerk. -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22952 Date: 04-30-94 13:30 From: Earl Shelsby Read: Yes Replied: No To: Debra Antes Mark: Subj: Flour Tortilla Recipe ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hello Debbie: DA> Now for one more thing that I would Luv to have. DA>Do you have a recipe for Italian Dressing mix? I have a few recipes that DA>call for it and it is starting to get expensive since we love the Italian DA>Baked chicken. I PROMISE that I will post this recipe within the week. I'll hold you to your promise. In the mean time, here's some Italian dressings to try: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Italian Herb Dressing Keywords: salad dressing, dressing, Italian Ingredients: 2/3 cup Vegetable Oil 1/2 cup Wine or White Vinegar 1 clove garlic 1 tsp dry mustard 1/2 tsp salt 1/2 tsp dried basil leaves 1/2 tsp dried oragano leaves 1/4 tsp crushed red pepper Directions: Combine ingredients in jar. Cover and shake well. Chill to blend flavors. Remove garlic. Shake again before serving. Makes 1 Cup. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Italian Salad Dressing Keywords: salad dressing, dressing Ingredients: 1 cup Olive Oil 1/3 cup Wine Vinegar 1 Tbsp. Sugar 1-1/2 tsp salt 1/2 tsp crushed oregano 1/2 tsp crushed chili peppers 1 clove garlic, split Directions: Combine all ingredients in jar. Cover tightly and shake well. Refrigerat several hours. Remove garlic and shake well before serving. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Italian Dressing No. 2 Keywords: salad dressing, Dressing, Capers, Shallots Ingredients: 1/4 cup up Drained cup capers 1 Clove Garlic, pressed 1 Shallot, minced 1/2 cup up Olive oil 1/2 tsp Pepper 1 Small Dried Red Chili, sliced 1/2 tsp Crushed fennel seed 1 tbs White Chianti 2 tbs Lemon juice Directions: Makes 3/4 cup up. Combine all ingredients in a jar with tight-fitting lid and shake well. -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#: 23004 Date: 05-01-94 13:30 From: Michelle Bass Read: Yes Replied: No To: Sarah Vyskocil Mark: Subj: French Silk Pie* ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Sarah, Here's a great French Silk Pie that Marge Clark posted a while back. *************************** ***** French Silk Pie ***** *************************** Categories: Dessert Pies Hazelnuts Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ HAZELNUT CRUST: 1 cup hazelnuts - ground 1/4 cup brown sugar 1/4 cup melted butter Nutmeg to taste - optional FILLING: 3 oz unsweetened chocolate squares - melted 9 1/2 oz unsalted butter - 1 cup plus 3 tablespoons 1 1/4 cup sugar 2 large eggs 1 1/2 tsp vanilla 1 Tbsp molasses 1 Tbsp instant coffee granules 1 cup walnuts - or hazelnuts, chopped DIRECTIONS ------------------------------------------------------------ HAZELNUT CRUST: Grind hazelnuts in food processor. Mix together w/sugar, butter and nutmeg if used and press in 9-inch springform pan. Chill before putting filling into it. FILLING: Melt chocolate in double boiler over hot water. Cream butter until very light in color. Add sugar gradually and cream well. Add eggs one at a time, beating well after each addition. Scrape bowl and beat in melted chocolate, vanilla, molasses and instant coffee granules. Mix in nuts. Spread in prepared 9-inch springform pan. Chill several hours in refrigerator before serving. Makes 10 or 12 servings. This is the French Silk Pie from the Timberline Lodge on Mt. Hood (setting for the film THE SHINING) Recipe courtesy of Marge Clark. Source: Timberline Lodge on Mt. Hood *** Recipe Via Compu-Chef (tm) *** -!- Maximus 2.01wb ! Origin: New Orleans P.C. Club (1:396/17) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22880 Date: 04-29-94 04:40 From: Dorothy Hair Read: Yes Replied: No To: Imran Chaudhary Mark: Subj: Gosht Bhuna (Lamb/Onions) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ IC> CHICKEN BRIYANI IC> North Indian dish (Main Course) IC> Chicken Savoury IC> Briyani Rice IC> CUCUMBER RAITA Imran, this looks delicious. I'm glad you posted all three. I love Indian food, especially for its aroma. IC> ! Origin: Paradise BBS, Australia's Gold Coast Where do you live in Australia? From the travel logs on TV, it certainly seems to be a fascinating country. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Gosht Bhuna From Gaylord's Restaurant Categories: Main, Side, Meat, Indian Yield: 4 servings MMMMM------------------------INGREDIENTS----------------------------- 2 lg Onions, sliced 1 1/2 lb Lamb, cut into - (1 1/2 inch sq cubes) 4 tb Oil 1/2 oz Ginger, grated 3 Cloves garlic 1 tb Paprika 1 tb Cayenne 1 ts Cumin powder 2 lg Tomatoes, quartered 1/2 c Water Salt and pepper 1 ts Garam masala ================================> Directions <====================== 1. Saute the onions slightly, then saute the pieces of lamb in the oil with the ginger, paprika, cayenne and cumin powder until the onions are brown and all sides of the meat seared. Drain excess oil. 2. Add the quartered tomatoes and the water. Cook over slow fire until done, about 20 minutes. Salt and pepper to taste. 3. Before serving, sprinkle with a little Garam Masala. ================================> Nutrition <========================= Calories: 361 Protein (%): 54 Protein (grams): 35 Vitamin A (%): 9 Carbohydrate (grams): 10 Vitamin C (%): 28 Fat (grams): 20 Thiamine (%): 20 Cholesterol (milligrams): 109 Riboflavin (%): 28 Sodium (milligrams): 384 Niacin (%): 53 Unsaturated (grams): 13 Calcium (%): 4 Saturated (grams): 4 Iron (%): 22 ============================> Notes and Credits <=================== Preparation: saute Cuisine: Indian Source: Gaylord Food Group: Meat Meals dinner Courses Main, side Temperature hot [shared by Dorothy Hair Davis, 4/94] From: Dorothy Hair MMMMM * DeLuxe2/386 1.25 #95sa * -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22831 Date: 04-26-94 00:41 From: Frank Skelly Read: Yes Replied: No To: Bill Oliver Mark: Subj: Gravy 1/9 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> My black bean soup was answered but I find I could use a new recipe BO>for country gravy.Thank you for the help this group sure are great folks BO>unlike other places I post........bill Hehehe... Do you hang out in Taglines, Prowrite, or Flame? (sometimes I can't tell the difference) Anyhoo... hope one of these fills the bill (pun intended ) MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Gingersnap Gravy Categories: Cajun, Sauces Yield: 6 servings MMMMM-----------------------SEASONING MIX---------------------------- 1 ts Black pepper 1/2 ts Salt 1/2 ts White pepper 1/2 ts Ground ginger 1/2 ts Dried thyme leaves 1/4 ts Rubbed sage 1/4 ts Ground cayenne pepper 1/8 ts Ground cumin MMMMM----------------------MAIN INGREDIENTS--------------------------- 2 tb Chicken, pork, or beef fat 2 tb Unsalted butter 3/4 c Finely chopped onions 1/2 c Finely chopped celery 1/2 ts Minced garlic 6 c Basic chicken stock 1 c Pan drippings from chicken 8 Gingersnap cookies 1 ts Light brown sugar, to taste 1 ts Ground ginger, to taste Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced, add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ "I'll be Bach." - Johann Sebastian Schwarzenegger -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22832 Date: 04-26-94 00:43 From: Frank Skelly Read: Yes Replied: No To: Bill Oliver Mark: Subj: Gravy 2/9 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> My black bean soup was answered but I find I could use a new recipe BO>for country gravy.Thank you for the help this group sure are great folks BO>unlike other places I post........bill MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Jeff's Breakfast Gravy Categories: Sauces, Southern Yield: 4 servings 4 tb Bacon or sausage drippings 1/4 c Flour 1 c Water 1 c Milk 1/2 ts Salt 1 ts Black pepper 1 ts Chili powder (or to taste) Reserve the drippings from frying sausage or bacon. While heating over medium high, add the flour slowly, stirring constantly with spatula. When flour combines with drippings, slowly pour in water and milk combined. Stir constantly. Add remaining ingredients to mixture. Turn heat to high until boiling. When gravy starts to thicken, reduce heat to medium-low. Keep stirring! Simmer for 5 minutes, stirring occasionally, until desired thickness. Serve hot with biscuits or over meats. Enjoy! - Jeff Duke Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Radioactive halibut will make fission chips. -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22833 Date: 04-26-94 00:45 From: Frank Skelly Read: Yes Replied: No To: Bill Oliver Mark: Subj: Gravy 3/9 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> My black bean soup was answered but I find I could use a new recipe BO>for country gravy.Thank you for the help this group sure are great folks BO>unlike other places I post........bill MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Biscuits & Gravy Categories: Breakfast, Pork, Sauces Yield: 1 servings 1/2 lb Ground sausage 2 tb Flour Black pepper to taste 3 tb Chopped onion 2 c Hot milk Prepare Homemade Biscuit recipe. Brown sausage and onion together. Pour off excess grease. Stir in flour. Slowly add milk while stirring. Cook until thickened. Serve biscuits split with gravy on top. Converted by MMCONV vers. 1.20 Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Seduced by the dark chocolate side of the Force -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22834 Date: 04-26-94 00:46 From: Frank Skelly Read: Yes Replied: No To: Bill Oliver Mark: Subj: Gravy 4/9 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> My black bean soup was answered but I find I could use a new recipe BO>for country gravy.Thank you for the help this group sure are great folks BO>unlike other places I post........bill MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Country Sausage Gravy Categories: Sauces Yield: 6 servings 1 lb Sage flavored bulk pork -sausage 2 tb Finely chopped onion 6 tb All-purpose flour 1 qt Milk 1/2 ts Poultry seasoning 1/2 ts Ground nutmeg 1/4 ts Salt 1 ds Worcestershire sauce 1 ds Hot pepper sauce Angel biscuits Crumble sausage into a large saucepan; cook over medium low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tbs. of drippings. Stir in flour; cook over medium low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves. Source: Taste of Home magazine Converted by MMCONV vers. 1.40 --- Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Politically INCorrect -- and damn proud of it! -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22835 Date: 04-26-94 00:49 From: Frank Skelly Read: Yes Replied: No To: Bill Oliver Mark: Subj: Gravy 5/9 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> My black bean soup was answered but I find I could use a new recipe BO>for country gravy.Thank you for the help this group sure are great folks BO>unlike other places I post........bill BTW Bill... you forgot to mention which country you wanted that gravy from! MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Indian Gravy Categories: Sauces, Indian Yield: 1 servings 1 c Ghee 2 lg Onions, chopped 4 lg Garlic cloves 1 ts Grated ginger 2 ts Turmeric 2 ts Cayenne 2 ts Garam masala 4 Ripe tomatoes 1/3 c Yogurt Salt 2 1/2 c Water Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes. The gravy is now ready to use. Makes 2 1/2 cups. Michael Pandya, "Indian Vegetarian Cooking" Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ But I *AM* the Bogie Man! -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22836 Date: 04-26-94 00:52 From: Frank Skelly Read: Yes Replied: No To: Bill Oliver Mark: Subj: Gravy 6/9 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> My black bean soup was answered but I find I could use a new recipe BO>for country gravy.Thank you for the help this group sure are great folks BO>unlike other places I post........bill This BTW does not exactly go over biscuits, but sure makes an interesting breakfast! MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Noodles and Gravy (Yee Mein) Categories: Main dish, Chinese, Vegetables Yield: 6 servings 20 sm Chinese mushrooms (or 1 can - sliced mushrooms) 1/4 lb Chinese barbecued pork 1/2 lb Bok choy 1 pk Pre-fried noodles (1/2 lb) 1 qt Chicken stock 3 ts Oil 1/2 lb Bean sprouts 2 Green onions, slivered 1/2 ts Salt 1/2 ts Sugar 2 tb Oyster sauce 1 ts Cornstarch 2 ts Water Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style. Cut Barbecued pork into very thin slices. Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths. Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily! Heat wok, add 1 tablespoon oil and stir-fry bok choy, beansprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar. Remove and set aside. Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well. Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed. Add thickening made by mixing the cornstarch with the cold water. Cook for 1 minute, and serve. SOURCE: Chopsticks, Cleaver and Wok. Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ I am a dragon. You are not a dragon. Any questions? -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22837 Date: 04-26-94 00:54 From: Frank Skelly Read: Yes Replied: No To: Bill Oliver Mark: Subj: Gravy 7/9 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> My black bean soup was answered but I find I could use a new recipe BO>for country gravy.Thank you for the help this group sure are great folks BO>unlike other places I post........bill MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Milk Gravy Categories: Sauces Yield: 1 servings 2 tb Flour 1 To 2 tbsp bacon or sausage -grease 1 c Milk Salt Pepper In skillet used to cook sausage or bacon, drain off all but 1 to 2 tablespoons of the grease. In the skillet, combine flour, salt and pepper. Cook over medium-high heat; add milk and stir until mixture boils. Serve hot with eggs and biscuits. NOTE: For thicker gravy, use less milk; for thinner gravy, use more milk. Courtesy of Shareware RECIPE CLIPPER 1.0 Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Keptin, it's an inwisible moderator decloaking... -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22838 Date: 04-26-94 00:55 From: Frank Skelly Read: Yes Replied: No To: Bill Oliver Mark: Subj: Gravy 8/9 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> My black bean soup was answered but I find I could use a new recipe BO>for country gravy.Thank you for the help this group sure are great folks BO>unlike other places I post........bill MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Vegetarian Gravy Categories: Sauces, Vegetarian Yield: 1 servings 2 c Kidney bean; cooking juice -or from pinto or adzuki -beans 2 tb Tamari soy sauce; up to 3 tb -or dark miso 1 tb Oil, natural 1/3 c Whole wheat flour; or millet -flour or quinoa flour 1/4 ts Chili powder; up to 1/2 tsp -or curry powder 1/4 ts Sea salt 1/4 ts Sea kelp Cayenne pepper;several dashs Use previously frozen bean "juice" or cook 1/2-1 lb beans until very tender and drain off and save 2 cups of the liquid. Use the 'muddiest' part of the liquid for this recipe. Use the beans in another recipe or freeze them for later use. Combine all the ingredients with cooled bean juice and stir over medium-low heat until thickened. Use a wire whisk or blender to mix well. Correct the seasonings to taste and serve this gravy over potatoes, rice, whole grains, vegetables, mock meat loaf, burgers or other dishes. MAKES: 2 1/2 cups SOURCE: _Vegan Delights: Gourmet Vegetarian Specialities_ by Jeanne Marie Martin. posted by Anne MacLellan Date: 1993-10-0 Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Cat#*&hair'`*^~in}{keyboard:<~#)_+| #~ -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22839 Date: 04-26-94 00:57 From: Frank Skelly Read: Yes Replied: No To: Bill Oliver Mark: Subj: Gravy 9/9 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BO> My black bean soup was answered but I find I could use a new recipe BO>for country gravy.Thank you for the help this group sure are great folks BO>unlike other places I post........bill MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fat-Free Gravy Categories: Sauces, Low-cal Yield: 4 servings 1 c Broth & defatted drippings 2 ts All purpose flour 1 ts Cornstarch 1 ts Ketchup 1 pn Salt 1 pn Freshly ground pepper 1 pn Basil (beef) or sage (chick) A waist-watcher gravy - quite thin. Serve over meat or potatoes. Cook up bones as for soup, strain liquid. Refrigerate overnight or until white fat on top can be removed with a spoon. Refrigerate meat drippings from the pan and skim off the fat. Combine broth, flour and cornstarch in a screw-top jar, cover and shake until well combined or use a blender for a larger batch. Pour into saucepan, stir in ketchup, salt, pepper and basil for beef (or sage for turkey, or other herb of your choice). Stir-cook over medium heat until gravy thickens. (Mine didn't thicken but I had some lumps of flour or cornstarch.) Makes about 1 cup. 1/4 serving, 1++ extra 3 g carbohydrate, 1 g protein, 16 calories Source: Choice Cooking, Canadian Diabetes Association 1986 Shared and tested with turkey drippings Oct 93. Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ I'm solidly behind whichever side eventually wins. -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522