Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20087 Date: 04-09-94 16:27 From: Randy Rigg Read: Yes Replied: No To: All Mark: Subj: Sweet and Sour Brisket ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet and Sour Brisket Categories: Meat Yield: 6 servings 6 lb Single beef brisket 2 lg Onions, sliced 1 cl Garlic, minced 3/4 c Brown sugar 1/2 c Vinegar 1 c Catsup 1 c Water 1 tb Salt 1/4 ts Pepper Place brisket in heavy skillet and brown on all sides, add onion and garlic and brown. All other ingredients are now added simmered (covered) until meat is tender, about 2 1/2 to 3 hours. Randy Rigg MMMMM ___ 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#: 19926 Date: 04-04-94 14:53 From: Jim Speerbrecher Read: Yes Replied: No To: Catherine Vanicek Mark: Subj: Re: the final soup recipe ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ **> Catherine Vanicek wrote to Joseph Vanicek **> About "The final soup recipe" on 01 Apr 94 11:10:19 Hi Catherine, CV> This recipe was not originally written for Meal-Master, and when CV> I tried to import it, it scrambled. Accordingly, the ingredients CV> are listed ACROSS the screen, rather than vertically. Sorry. Well... Let's see if I can help...... ~~ MMMMM----- Recipe via Meal-Master (tm) v7.01 Title: Addictive Cream of Broccoli Soup Categories: Soup, Broccoli, Butter, Cream, Cheese Servings: 4 2 fresh broccoli (each about - 3-in. bottom diameter) 1/2 lb butter 2 to 6 cloves garlic, chopped 1 tb Chervil (fresh/dried - chopped) 1 ts salt 1 ts white pepper 3 c milk (full-cream milk) 1 md egg yolk, beaten 1/4 c flour 1/8 ts cardamom 1/8 ts mace 1 c heavy cream (whipping) 1/3 c Gruyere cheese - (fresh, grate fine) 1/3 c parmesan cheese - (grate to powder) (1) Cut broccoli into bite-size pieces. Discard the hard stem pieces, but keep tender leaves and stem parts. (2) Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not over-cook. (3) In a 10-inch enameled (non-metal) skillet, heat 6 oz of butter until melted. Add chopped garlic and wait until butter is hot enough to cook in. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli. (4) Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft. (5) Mash the broccoli right in the skillet until no large pieces remain. Use a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon. (6) While broccoli is cooking, add beaten egg yolk to 2 cups of milk. (7) Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter. Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom, mace, and white pepper. Stir conents of saucepan constantly with wooden spoon until thick. Lower the cooking heat. (8) Empty the mashed broccoli mixture into the sau- cepan. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough to cook again, add the grated cheeses. (9) Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix while the table is being set. Serve immediately and retire quickly so as not to be trampled by those who smelled it cooking. NOTES: This recipe may be doubled, halved or whatever without penalty. Vary the amount of milk added the second time to change the soup thickness to your own tastes. You also may use any fresh green vegetable as a substitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice. Cook them in the same way as you did the broccoli. Use any leftover butter on the hard French finger rolls. CONTRIBUTOR George Robertson Fort Worth, Texas Copyright (C) 1987 USENET MMMMM ~~ ... EZQuote 2.0 - New & Improved text editor for OLRs - Try it! -!- GEcho 1.02+ ! Origin: Hackers Haven ]I[ * Waukesha, WI * 21:00 to 09:00 CST * (1:154/92) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20051 Date: 04-08-94 10:46 From: Sherree Johansson Read: Yes Replied: No To: All Mark: Subj: Unusual salad recipe ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi there All, Someone passed this on to me on one of the chat echo's, hope someone likes it :) Just one question while I am here, is anyone using a scanner? I have an Abaton FB but since it was my brothers and he has an Apple, I need to find an interface card. They tell me here in Aust that they don't make them anymore, but if anyone can help me out with info it would be much appreciated. Ok, you can have the recipe now :) -Begin Recipe Export- QuikBook version 0.96 Beta A Title: 'Recipe for Salad' by Sydney Smith Keywords: salad, fun To make this condiment, your poet begs The pounded yellow of two hard-boiled eggs, Two boiled potatoes, passed through kitchen-sieve, Smoothness and softness to the salad give; Let onion atoms lurk within the bowl, And, scarce-suspected, animate the whole. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault, To add a double quantity of salt. And, lastly, o'er the flavoured compound toss A magic soup-spoon of anchovy sauce. Oh, green and glorious! Oh, herbaceous treat! 'Twould tempt the dying anchorite to eat; Back to the world he'd turned his fleeting soul, And plunge his fingers in the salad bowl! Serenely full, the epicure would say, Fate cannot harm me, for I have dined today. There ... a rhyming recipe for your collection - what more could you ask for . Regards, Alan. -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#: 19919 Date: 04-08-94 06:31 From: Pat Stockett Read: Yes Replied: No To: David Anderson Mark: Subj: Wagmiza Wasna CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Dave! > I am part Apache Indian and my wife is part Sauk. We have begun to >build our MM recipes and would like any and all American Indian dishes The book I'm posting this from has other recipes in the chapter. I'm just not sure if they're authentic. Some of the ingredients seem very wrong, unless they've been adapted. These two short blurbs were quotes from the Indian students at the Carlise Indian School in Pennsylvania. I gather it was enough to be a recipe. -Pat Molasses Candy: "2 cups of molasses, 1 cup of sugar, 1 Tbsp. vinegar, butter the size of a walnut, boil 20 minutes, stir all the time, put it to cold, then eat it." Morning Star, February, 1885 Apple Pie: " How to made pie, 2 handfull of flour and two pinches of salt and just a little water enough to make it wet and get the rolling-pin and kneading it and put it in the pie pan, and some apple in it, and put it in the oven." Morning Star, June 1884 -Begin Recipe Export- Title: Wagmiza Wasna Keywords: dessert, Sioux "Chewy on the inside, crisp on the outside, this traditional Sioux dessert can be eaten by the handful, like candy." 2 cups yellow cornmeal 1 cup raisins 1 cup oil (suet is good) 1/3 cup sugar Toast cornmeal in 375 F. oven; stir to prevent burning. Heat oil. Grind cup of raisins and mix with oil. When cornmeal is nicely browned (about 30 minutes), mix all ingredients together with 1/3 cup sugar. Speedy and delicious From: Recipes and Rembrances 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#: 19963 Date: 04-08-94 10:15 From: Alison Meyer Read: Yes Replied: No To: Genna Billingsley Mark: Subj: White Cake CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ (Ooh! I finally remembered to change the title! Must be because the baby let me sleep this morning. . .) Anyway, this one's a little different, but it gets rave reviews. The original recipe called for sour cream, but I love the taste with yogurt. One caveat - when using yogurt, you need to thicken it up or the cake will never bake through. Put 1 1/2 cups of yogurt in a yogurt funnel or a sieve lined with two layers of cheesecloth and let it drain off 1/2 cup of liquid before you start. Sour Cream White Cake 8 oz sour cream 1/4 c milk 1 c softened butter 2 c sugar 4 eggs 2 3/4 c flour 2 tsp baking powder 1/2 tsp salt 1 tsp vanilla extract 1 tsp amaretto or 1/4 tsp almond extract Combine sour cream and milk (Or yogurt and milk.) Cream butter and sugar. Add eggs one at a time, mixing thoroughly between additions. Combine flour, baking powder, and salt in a medium bowl. Add to creamed butter alternately with sour cream/milk mixture in three additions, beginning and ending with flour mixture. Stir in vanilla and amaretto or almond extract. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans. Pour batter into prepared pans and bake for 35-45 minutes, until a toothpick inserted in the center of cake comes out clean. Cool in pans 10 minutes before removing to wire racks. Cool completely before frosting. Source: variation on Southern Living recipe 12/90, posted by Mike Avery -!- Copernicus II (1032) ! Origin: Lost in New Jersey (1:107/585.2) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19967 Date: 04-09-94 09:03 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 1/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE This'll be the last batch, unless you've some specific requests as to categories where you haven't found anything. Some of the previous as well as one of today's recipes specifies 'farmer's cheese'. If you haven't something similar available, this is how to make it from scratch... -Begin Recipe Export- Title: CURD CHEESE (GERMAN QUARK, AUSTRIAN TOPFEN) Keywords: Cheese, Curds, Quark, Topfen, Austrian, German, Dairy 4 tbsp plain yogurt or wine vinegar, or 5 tbsp lemon juice 2 qts milk (homogenized gives good results) You will need a saucepan, a bowl, and a sieve. If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100 F). Mix with milk with the yogurt in a basin. Put in a warm place for 4 to 5 hours to set as solid as yogurt. If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200 F) in a bowl set in a saucepan of water. Remove and keep in a warm place for 4 to 5 hours. Pour the mixture into a sieve lined with a scalded clean cloth. After an hour put a plate on top to weight and encourage the whey to drip through. The curds in the cloth are the cheese. Cover and store in a cool pantry, and it will keep for about a week. Drink the whey, flavored with fruit juice, for your health - or use to to make scones. Keep in refrigerator and eat within 2 days. Yield: 1/2 lb Time: Overnight From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 4/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19968 Date: 04-09-94 08:11 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 2/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE A side dish; in my experience usually with roast pork or such. I've never come across it with veal or chicken, but I have sometimes encountered it with beef dishes that had a thick gravy. -Begin Recipe Export- Title: AUSTRIAN BREAD DUMPLINGS Keywords: Dumplings, Austrian 4 oz dry bread, diced 1/2 oz (1 Tbsp) butter or lard 1 egg 1/2 cup milk 3 oz (3/4 cup) flour salt and pepper 1 Tbsp chopped fresh herbs (parsley, chervil, marjoram) - optional, but a great improvement You will need a frying pan, a large and a small bowl, and a saucepan of water or soup. Fry the diced bread lightly in the fat in a frying pan. Meanwhile, mix the egg and the milk in a small bowl. Tip the contents of the frying pan into a large bowl, and pour the egg and milk over all. Stir in the flour, and season with salt and pepper. Add the herbs, if using. You may need more milk to make a soft dough. Allow it to stand for 1/2 an hour. Dip your hand into cold water and roll the mixture into a dozen small balls. Put a pot of salted water on to boil, if there isn't a simmering soup pot waiting. Drop little balls of dough into the boiling salted water or the soup. Poach them for 10 to 15 minutes, until they are light and firm and well risen. Yield: 12 dumplings Time: 1 hour Notes: You may include chopped fried bacon or cubed pork cracklings in the mixture. Leaving out flour will result in a lighter dumpling. From: THE OLD WORLD KITCHEN - THE RICH TRADITION OF EUROPEAN PEASANT COOKING by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19969 Date: 04-09-94 09:04 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 3/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE This is very much a country specialty, and not found too often in Vienna. -Begin Recipe Export- Title: FRUIT BREAD (KLETZENBROT) Keywords: Bread, Fruit, Dried, Nuts, Traditional, Austrian Dough: 3 1/2 cups all purpose flour 1/2 tsp salt 1 oz fresh yeast or 1/2 oz dry yeast 1 cup warm milk 1 oz sugar 4 tbsp butter or lard Filling: 1/2 lb hazelnuts and/or walnuts 3/4 lb dried pears or pitted prunes (dried plums) 1/2 cup sugar 1 egg You will need a small bowl, a large bowl, a rolling pin, and a baking sheet. Put the dried fruit to soak in a little water while you make the dough. Put the flour in a warm bowl and make a well in the center. Mix the yeast to a liquid in half a cupful of the warm milk. Pour the yeast liquid into the well in the flour and sprinkle a handful of flour over the top. Put aside for 15 minutes in a wam, draft-proof corner for the eyast to develop and set the sponge - a process you can watch if you wish: The yeast, activated by warmth and fed by the starch in the milk and the flour, multiplies its cells and makes oxygen until the surface skin of flour is covered with spongy bubbles. This gets the yeast working well and is a step which should not be left out. When the sponge is set, melt the butter or lard. Sprinkle the sugar and salt over the flour. Beat in the liquid butter or lard (it should not be hot, just warm) and as much of the rest of the warm milk as you need to make a smooth, elastic dough. The amount of liquid you require will naturally also depend on the liquid additions. Pummel the dough thoroughly to stretch the gluten. Knead the dough into a soft white cushion with your fists. Let it rise for about 40 to 50 minutes in a damp, warm, draft- proof place such as an unlit oven over a tray of boiling water or inside a plastic bag in the cupboard. When the dough has doubled in size, punch it down and knead thoroughly to distribute the oxygen bubbles. Roll the dough out very thin and cut into 16 to 20 squares. Chop the nuts and the fruit together, and mix in the sugar and the egg. Put a pile of the nut and fruit filling onto each square of pastry dough. Dampen the edges of the pastry and fold over the edges. Turn them so that the seams are underneath. Butter a baking tray and put the buns on it, well spaced to allow them room to rise. Put the tray of buns somewhere warm and draft-free to rise for half an hour (in an unlit oven over a baking tray full of hot water). Preheat oven to 350F. ((Note: Not while the pastry is rising in it, I would think)) Bake the buns for 30 to 40 minutes, until they are well risen and golden. While they are still warm, brush them with a syrup of sugar and water (3 spoonfuls of each melted together). They are delicious for tea. Yield: 16 to 20 little buns Time: Start 2 hours ahead; 30 minutes plus 30 to 40 minutes cooking From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19970 Date: 04-09-94 08:15 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 4/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE In plum season, even the fancy Viennese pastry shops are apt to have plum tart... -Begin Recipe Export- Title: PLUM TART (ZWETSCHKENFLECK) Keywords: Tart, Cake, Austrian, Fruit Dough: 1 lb (3 1/2 cups) all purpose flour 1/2 tsp salt 1 oz fresh yeast or 1/2 oz dry yeast 1 cup warm milk 2 oz (4 tbsp) butter or lard 1 oz sugar Filling: 2 lbs plums 1/4 lb (1/2 cup) sugar; more if the fruit is very sour You will need a large bowl, a rolling pin, and a baking sheet. Put the flour in a warm bowl and make a well in the center. Mix the yeast to a liquid in half a cupful of the warm milk. Pour the yeast liquid into the well in the flour and sprinkle a handful of flour over the top. Put aside for 15 minutes in a wam, draft-proof corner for the eyast to develop and set the sponge - a process you can watch if you wish: The yeast, activated by warmth and fed by the starch in the milk and the flour, multiplies its cells and makes oxygen until the surface skin of flour is covered with spongy bubbles. This gets the yeast working well and is a step which should not be left out. When the sponge is set, melt the butter or lard. Sprinkle the sugar and salt over the flour. Beat in the liquid butter or lard (it should not be hot, just warm) and as much of the rest of the warm milk as you need to make a smooth, elastic dough. The amount of liquid you require will naturally also depend on the liquid additions. Pummel the dough thoroughly to stretch the gluten. Knead the dough into a soft white cushion with your fists. Let it rise for about 40 to 50 minutes in a damp, warm, draft- proof place such as an unlit oven over a tray of boiling water or inside a plastic bag in the cupboard. When the dough has doubled in size, punch it down and knead thoroughly to distribute the oxygen bubbles. Roll the dough out in a circle (or a square, a very usual way of presenting this pie) as thin as for a shortcrust pastry. Butter a baking sheet and lay the yeast pastry on it. Let it rise again for 15 to 20 minutes until the dough is quite puffed up. When the dough has risen, prick it all over with a fork. Meanwhile, preheat the oven to 450F and prepare the fruit. Pit the plums neatly without cutting them right through, then place them on end on the dough - then you can be sure they will be tightly packed. ((Note: Skin-side down, or that's the only way I have ever seen it made.)) Lay a thick layer of fruit over the whole surface. Sprinkle with sugar. Put the tart to bake for 25 to 30 minutes. When you open the oven door, the tart will look distinctly singed. Don't worry; It will be fragrant, juicy, and delicious. Slip out onto a large dish. Serve the country tart warm. Yield: Makes 1 large tart. Time: Start 2 hours ahead; 30 minutes plus 50 minutes cooking. From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 7/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19971 Date: 04-09-94 08:17 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 5/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE This and the next three recipes are creams for filling and frosting cakes and tortes. They don't really match in with anything I've sent you, but for what it's worth... -Begin Recipe Export- Title: COFFEE BUTTERCREAM (KAFFEECREME) Keywords: Coffee, Cream, Creme, Viennese, Austrian 4 egg yolks 3 Tbsp instant coffee dissolved in 2 Tbsp hot water, or heated leftover coffee 1 cup butter, at room temperature 1 1/2 cups confectioners' sugar 2 Tbsp bourbon or rum In a heavy saucepan, cook egg yolks and coffee over low heat. Stir constantly until mixture thickens. Remove from heat right away. Set aside to cool. Beat butter and sugar until light and fluffy. Mix cooled coffee mixture with sugar and butter. Add liquor and beat until creamy. Taste, and add more sugar and liquor if desired. From: VIENNESE DESSERTS MADE EASY by Georgina Bronner, 1983 ISBN 0-8092-5621-5 Posted by: Karin Brewer, Cooking Echo, 4/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19972 Date: 04-09-94 08:18 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 6/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE -Begin Recipe Export- Title: CHESTNUT BUTTERCREAM (KASTANIENCREME) Keywords: Chestnut, Chocolate, Cream, Creme, Viennese, Austrian 4 egg yolks 1 17-oz can chestnut puree (creme de marrons vanillee) 1/2 cup semisweet chocolate morsels 1 cup butter, at room temperature 1/2 cup confectioners' sugar 2 - 3 Tbsp bourbon or rum In a heavy saucepan, cook egg yolks, chestnut puree and chocolate over low heat. Stir constantly until mixture thickens. Remove from heat right away. Set aside to cool. Beat butter and sugar until light and fluffy. Beat in cooled chestnut mixture. Add liquor and beat until creamy. Taste, and add more sugar and liquor if desired. From: VIENNESE DESSERTS MADE EASY by Georgina Bronner, 1983 ISBN 0-8092-5621-5 Posted by: Karin Brewer, Cooking Echo, 4/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19973 Date: 04-09-94 08:19 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 7/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE -Begin Recipe Export- Title: CHOCOLATE BUTTERCREAM (SCHOKOLADENCREME) Keywords: Chocolate, Cream, Creme, Viennese, Austrian 4 egg yolks 1 cup semisweet chocolate morsels 2 Tbsp instant coffee dissolved in 2 Tbsp hot water or 2 Tbsp leftover coffee 1 cup butter, at room temperature 1 cup confectioners' sugar 4 Tbsp bourbon or rum In a heavy saucepan, cook egg yolks, chocolate, and coffee over low heat. Stir constantly until mixture thickens. Remove frok heat right away. Set aside to cool. Beat butter and sugar until light and fluffy. Mix cooled chocolate mixture with sugar and butter. Add liquor and beat until creamy. Taste, and add more sugar and liquor if desired. From: VIENNESE DESSERTS MADE EASY by Georgina Bronner, 1983 ISBN 0-8092-5621-5 Posted by: Karin Brewer, Cooking Echo, 4/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19974 Date: 04-09-94 09:10 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 8/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE This, as mentioned yesterday, is from a German magazine and purports to be the original recipe of Heiner's Kardinalschnitten pastry. Heiner is one of the premier Cafe-Konditoreien (a business that bakes its own pastries and serves them as well as coffee, hot chocolate, fruit juices, soft drinks and such) in Vienna, and the Cardinal's Slices are one of their specialties. (There are variations of the pastry, as I've had coffee-flavored Cardinal's Slices elsewhere, which some people prefer, but I don't. I think the coffee-flavored ones had a coffee cream in between the layers, in place of the apricot preserves, and Batter 2 may also have had some coffee flavor. Personally, I've always preferred the Heiner version.) It's a very long recipe, so I split it into two parts. Also, it's a very intricate recipe, and one would do well to visualize every step a few times beforehand. Like, even if I halved the recipe, I suspect my "large" cookie sheet would be woefully too small. -Begin Recipe Export- Title: KARDINALSCHNITTE (CARDINAL'S SLICES) PART 1 OF 2 Keywords: Heiner, Pastry, Eggwhite, Apricot, Viennese, Austrian The quantities listed are sufficient for a good-size crowd! Because: Sponge cakes using beaten eggwhites always are better if made in larger quantities. Our forebears knew that, hence so many of the old recipes start out with 'take 24 eggs'. We have learned to cut back - if you wish to halve the recipe, do so. But, don't expect results that can match Konditorei Heiner's expecta- tions... This pastry tastes best about 3 to 4 hours after baking. They will keep for one day; if you want to store them longer than that, package them individually and freeze them. BATTER 1: 200 g egg yolks 200 g whole eggs 200 g sugar 200 g flour 1 pinch salt 1 large pinch vanilla sugar grated peel of 1 untreated lemon OR 1 pkg "Citro-back" BATTER 2: 900 g egg whites 580 g sugar confectioners' sugar for dusting 150 g apricot preserves [jelly? It needs to be piped later. K.B.] Continued in KARDINALSCHNITTE (CARDINAL'S SLICES) PART 2 OF 2 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19975 Date: 04-09-94 09:11 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 9/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE And the remainder of the Kardinalschnitten recipe... -Begin Recipe Export- Title: KARDINALSCHNITTE (CARDINAL'S SLICES) PART 2 OF 2 Keywords: Heiner, Pastry, Eggwhite, Apricot, Viennese, Austrian Batter 1: Combine egg yolks and eggs with sugar and whisk until thick and whitish (but short of stiff peaks). Carefully fold in the other ingredients and flavorings. Batter 2: Beat the egg whites, without salt, until foamy [to stiff peak stage, I would think. K.B.], very gradually drizzling in the sugar. Beat until sugar is totally dissolved. Shaping/Baking: [Preheat oven - see below for temperatures. K.B.] You will need a pastry chef's pastry bag for piping the batter. The pastry bags sold for average household use will not suffice! Line a large cookie sheet with baking parchment, and - using the big nozzle - pipe Batter 2 in threee equally long strips, at about 15 mm [not quite 2/3 inch] distance from each other. Pipe a total of four times 3 strips [from the illustrations, with a little bit more separation between each set of 3 strips. Eventually, each set of 3 strips will become a top or bottom layer of the finished product. K.B.] If you end up with some of Batter 2 left over, pipe a thin second layer on top of the layers you already have, like a cap. Fill the pastry bag with Batter 1, and pipe in [the two open spaces] between [each set of three Batter 2 strips]. Lightly dust with confectioners' sugar, which will dissolve immediately. Put into the preheated oven immediately: In a convection oven, for 20 minutes at 200 degrees Centigrade [392 degrees F], in a normal oven at 220 degrees Centigrade [428 degrees F] and turn down to 180 degrees Centrigrade [356 degrees F] after five minutes. After half the baking time, reverse baking sheets so the ends of the cake will brown evenly. Finishing: Complete assembly while still hot! Immediately after removing from oven, turn upside down and pull off baking parchment from bottom of cake. On half of the layers, pipe apricot preserves [jelly?] through the fine nozzle lengthwise onto the yellow strips. Pull the other half of the cake as close as possible, and nimbly flip the bottom of that other half [where previous was the baking parchment] onto the layer with the apricot preserves, trying for as close a match up as possible. Firmly (but without squishing) wrap the cake into the paper and let it cool down. [After it has cooled, unwrap - I would think. K.B.] Dust with confectioners' sugar and cut into slices, constantly dipping the knife into hot water in between cuts. [Heiner's pastry is cut into slices that are about 40 to 50 mm - 1 5/8 to 2 inches - wide, if memory serves. K.B.] Hint: Vanilla sugar consists of sugar and natural vanilla. Vanillin sugar however is sugar and artificial flavor. Vanilla sugar is available in good stores, or you can make it yourself: In an enclosed jar, store a scraped out or new and sliced open vanilla bean and some sugar for several weeks. This process can be repeated two to four times. The little seeds from inside the pod may be mixed with the sugar. Note: It is recommended that you divide the recipe, as the average household does not have bowls large enough for this much batter. From: MEINE FAMILIE UND ICH magazine, some time between 1982 and 1986. Burda GmbH, Munich. Translation: Karin Brewer Shared by: Karin Brewer, Cooking Echo, 4/94 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19976 Date: 04-09-94 08:36 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 10/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE -Begin Recipe Export- Title: MILCHRAHMSTRUDEL (FARMER CHEESE AND CREAM STRUDEL) Keywords: Strudel, Pastry, Dessert, Cheese, Viennese, Austrian Be sure to use unsalted butter. butter to grease pan flour to dust cloth 4 Tbsp butter, melted powdered sugar Vanilla Sauce (recipe separately) Strudel dough*: 1 cup plus 5 Tbsp flour 1/4 tsp salt 2 Tbsp vegetable oil, plus oil to grease the dough 1 egg *Note: If you do not wish to make your own strudel dough, you will need 2 pkgs filo dough and 8 Tbsp sweet butter Filling: 9 Tbsp softened butter 1/2 cup + 1 Tbsp granulated sugar 4 eggs, separated, at room temperature 1 cup farmer cheese 2 cups sour cream 1/4 cup flour zest of 1 lemon, grated 1 dash salt 4 Tbsp vanilla sugar 2 oz golden seedless raisins Royal topping: 1 cup milk 2 whole eggs 3 Tbsp granulated sugar 1. For the dough, combine the flour and salt in a large bowl. With an electric beater, blend the 2 tablespoons oil, the egg, and 2/3 cup water. Combine with the dry ingredients, mixing to a smooth paste. 2. Throw the mixture on a table surface and knead firmly for 4 to 5 minutes, until the dough no longer sticks to the table surface. 3. Shape the sough into a round bread form, smear thoroughly with oil, wrap in cloth napkin, and allow to rest for 20 minutes. 4. If you are using packaged filo dough, melt the 8 tablespoons of butter and set aside. 5. To prepare the filling, in a large bowl, cream the butter and granulated sugar with an electric beater. 6. Beat in the egg yolks, farmer cheese, and sour cream. Add the flour and continue beating for 1 minute. Whisk in the lemon zest and salt. 7. In a separate bowl, beat the eggwhites and vanilla sugar to a stiff meringue. Carefully fold the meringue into the cheese filling, Gently stir in the raisins and set aside. 8. For the topp;ing, blend the milk, eggs, and sugar, and set aside. 9. Preheat the oven to 400 degrees F and grease a jelly-roll pan with butter. 10. Place a tablecloth over a table, dust it with flour, and roll out the dough as thinly as possible over the cloth until it becomes a translucent rectangle about 3 x 2 ft. If using the filo dough, lay the top sheet on the tablecloth, brush with some of the 8 tablespoons melted butter, and top with the next sheet, Continue through both packages. (There are 4 sheets in a package.) 11. Cover the dough with the prepared filling, leaving an inch border on all four sides. Fold in the left and right sides of the dough, lift the cloth, then roll the dough in the tablecloth into a strudel form. 12. Place the strudel in the prepared pan, brush with the 4 tablespoons melted butter, and bake for 10 minutes, until the strudel is crisp. Lower the oven temperature gto 350 degrees F. Spoon the topping over the strudel and cover the strudel with aluminum foil, pierced with several holed. Bake for 30 minutes. 13. Cut the strudel into portions and serve warm, sprinkled with powdered sugar and accompanied by Vanilla Sauce. Serves 12. From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 7/92 -End Recipe Export- -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19977 Date: 04-09-94 08:40 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 11/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE The previous Milchrahmstrudel recipe was a bit longer than I remembered, so I ended up having to take out the paragraphs between the steps to keep it under 100 lines. It'll read a lot easier if you edit them back in. Also, Milchrahmstrudel is best when still warm from the oven. It's usually a dessert, but in home cooking may well show up as a main course. Now, on to the next recipe... -Begin Recipe Export- Title: CHOCOLATE SAUCE Keywords: Sauce, Dessert, Austrian, Viennese 12 oz sweet dark chocolate 5 Tbsp sugar 1/2 cup heavy cream 1. Melt the chocolate in a double boiler. 2. Stir in the sugar. 3. Pour the heavy cream into the pot. Add the melted chocolate and bring quickly to a boil. Remove from the heat immediately. Makes 2 cups. From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 8/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19978 Date: 04-09-94 08:42 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 12/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE A very famous dessert one must always wait for - it's served fresh from the oven! (The few time I've had it, it just came dusted with confectioners's sugar, without any sauce.) -Begin Recipe Export- Title: SALZBURGER NOCKERLN Keywords: Nockerln, Dessert, Meringue, Austrian, Viennese 4 tsp unsalted butter 4 tsp currant or grape jelly whites of 9 large eggs, at room temperature 1/2 cup vanilla sugar zest of 1/2 lemon, grated yolks of 4 eggs 1/4 cup granulated sugar 1/2 cup sifted all purpose flour 1. Preheat the oven to 450 degrees F. 2. Place four 9-inch oval au gratin dishes (or one large oval glass lasagna pan) on a baking sheet. In each small dish place 1 teaspoon of butter and 1 teaspoon of jelly. (If you are using a lasagna pan, smear the bottom with the butter and then with the jelly. 3. Combine the egg whites, vanilla sugar, and lemon zest in a large metal bowl. Beat with an electric mixer at high speed until stiff peaks form. 4. Beat the egg yolks with the granulated sugar. Gently fold the egg yolks and flour into the meringue. Use a spatula to place three large mounds of the mixture into each au gratin dish. Smooth the surface of each and bake for 8 minutes, until puffed and golden. 5. Serve immediately. This is especially good with Vanilla Sauce, warm Chocolate Sauce, or cold Strawberry Sauce (recipes separately). Serves 4. From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 8/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19979 Date: 04-09-94 08:47 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 13/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE This is one of the "alternate" types of Schnitzel I alluded to in an earlier message. I can't remember whether anybody sent you this recipe or not. Anyways... If made from veal, it's almost always served with rice. If from pork, then potatoes are also possible (fries, or roast potatoes, or parsley potatoes) and less likely even noodles or spaetzle. (The pasta side dish I've run into more often in Germany.) -Begin Recipe Export- Title: NATURSCHNITZEL Keywords: Schnitzel, Viennese, Austrian, Veal, Pork 12 3 1/2-oz cutlets from the top round of veal flour clarified butter for frying 1/2 cup dry white wine for degreasing 1/3 cup consomme 1/2 cup brown veal stock 4 Tbsp butter salt and freshly ground white pepper to taste 1. Pound the cutlets and make two incisions in the edge of each to prevent shrinkage. 2. Dip one side of each cutlet in some flour and shake off the excess. Heat 1/4 cup clarified butter in a skillet and saute several cutlets on the floured side until golden outside but still pink inside, about 2 to 3 minutes. Turn and fry 2 to 3 minutes more on the other side. Add clarified butter as needed for frying the rest of the cutlets. Remove and keep warm on a covered plate. 3. Degrease the skillet by adding the white wine. Add the consomme and reduce by half. Add the veal stock and again reduce by half. Swirl in the butter. Season with salt and pepper to taste. Pour any veal juices from the covered plate into the sauce and heat through. 4. Place 2 cutlets on one side of each individual plate and cover with sauce. Serves 6. From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 11/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 19980 Date: 04-09-94 09:01 From: Karin Brewer Read: Yes Replied: No To: Sherree Johansson Mark: Subj: Yet more Austrian 14/14 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE Dredging through my files also turned up this one, so I figured why not. It does bring to mind the matter of salads. One tends to run across "Gruener Salat" (green salad - which is butterhead or Boston lettuce, or just possibly iceberg lettuce in a vinaigrette dressing), and "Endiviensalat" (endive lettuce in vinaigrette) or "Kartoffelsalat" (which may be in vinaigrette with sliced onions, or with mayonnaise as below), or "Bohnensalat" (bean salad in vinaigrette with usually onions), or "Fisolensalat" (sliced cooked green beans in vinaigrette with onions - this one improves by sitting a bit so the flavors can meld), or "Gemischter Salat" (mixed salat, meaning several different types of salat - e.g. from the above as well as others - arranged on a salad plate. The mixed salat frequently includes a "Karottensalat" - made from shredded carrots and a sweeter vinaigrette.) Overall, vinegar sometimes gets replaced with lemon juice for leaf lettuce, and I think the lemon juice is standard for the shredded carrot salad. Also, unrelated, the "Gluehwein" recipe somebody posted for you earlier is a winter beverage, for indoors or outdoors. Now then, the potato salad - and then I shall get back to trying to catch up with reading mail. I'm a good three weeks behind... Let me know if you've any questions. -Begin Recipe Export- Title: VIENNESE POTATO SALAD WITH MAYONNAISE Keywords: Salad, Potatoes, Austrian, Mayyonnaise 2 lbs potatoes (preferably red-skinned) 2 Tbsp red wine vinegar 5 Tbsp mayonnaise 2 cornichons, cubed salt and freshly ground white pepper to taste 1 cornichon, thinly sliced 1. Boil the potatoes only until still firm. Allow them to cool, and then peel and cut into medium slices. 2. Pour the vinegar and 1 tablespoon water into a large bowl. Add the potatoes and stir well. Allow to rest 15 minutes, stirring frequently. 3. Mix the mayonnaise and cubed cornichons in a separate large bowl. 4. Add the potatoes, mix well, and season with salt and white pepper. 5. Arrange on individual salad plates and garnish with the sliced cornichon. Serves 6. From: VIENNESE CUISINE - THE NEW APPROACH by Peter Grunauer and Andreas Kisler. ISBN 0-385-27999-X. Doubleday, New York. 1987 Posted by: Karin Brewer, Cooking Echo, 11/92 -End Recipe Export- Karin -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20178 Date: 04-11-94 22:39 From: Nancy Bird Read: Yes Replied: No To: All Mark: Subj: *CR*Lean Leg of Lamb ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ 1989 Grand Prize, The Times-Picayune recipe contest: Martha Post LEAN LEG OF LAMB, ROASTED WITH 2 CRUSTS 1 leg of lamb, about 5 pounds Crust 1: 4- 5 tbsps Kosher salt 2 fresh lemons, juiced pepper to taste Crust 2: 1-1/3 cups fine bread crumbs, made in food processor from day-old French bread 6 tbsps melted butter 4 large garlic cloves, minced 1 green onion, minced 1/3 cup fresh parley, minced 1 tbsp fresh rosemary, minced Preheat oven to 350 degrees. Allow lamb to come to room temperature. With a small, sharp knife, remove all fat from lamb. This affects the taste of the meat as well as the calorie count. Place lamb on a rack in roasting pan. Rub all over with lemon juice and grind on fresh pepper to taste. While lamb is still wet with lemon juice, cover top of meat with a 1/8-inch-thick layer of Kosher salt, taking care not to spill excess salt into roasting pan. (Kosher salt is flaky, does not dissolve as readily as table salt, and does not penetrate the meat. It will form a firm crust as the meat cooks.) The salt crust takes the place of the natural layer of fat and keeps the meat moist and juicy during roasting. Pour about 3/4 cup water into bottom of roasting pan and place lamb in oven. Roast lamb, uncovered, about 1-1/4 hours. After about 15-20 minutes, the juices in the bottom of the roasting pan will begin to evaporate and brown. Add enough water, about 1/2 cup, to bottom of pan to dissolve the browned particles and prevent them from burning. Continue to add water to pan during roasting period. Meanwhile, combine bread crumbs, butter, oil, garlic, parsley, green onion and rosemary in small bowl and mix well to form second crust. After roasting period is up, remove lamb from oven. The salt will have formed a thick, firm crust on top of the meat. Carefully remove the salt crust from meat - it should lift off easily in one piece. Discard. Spread bread crumb/herb mixture evenly over top of lamb. Replace in oven and continue to roast for about 1/2 to 3/4 of an hour, or until temperature of meat registers 135 to 140 degrees on an instant-read meat thermometer for medium rare. Actual roasting time will depend on the temperature of the meat when placed in oven - your oven temperature and thickness of meat. Cook longer if desired, but medium-rare lamb is quite delicious! Remove from oven and let rest for about 10 minutes before slicing. While lamb is resting, you may make a quick sauce as follows: Pour a package of French's Mushroom Gravy and mix into saucepan. Add 3/4 cup cold water to roasting pan, stirring up all browned juices. Pour liquid into saucepan with gravy mix. Stir well and simmer until thickened. Serve with lamb. Makes 8 servings. -!- DLG Pro v1.0/DLGMail v2.52 ! Origin: Bayou Self BBS, Chalmette, LA 504.279.9359 (1:396/88) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20151 Date: 04-11-94 22:33 From: Nancy Bird Read: Yes Replied: No To: All Mark: Subj: *CR*Swordfish Steaks ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ 1990 Runner-Up, The Times-Picayune recipe contest: Louis McNeal SWORDFISH STEAKS WITH AVOCADO BUTTER 1 stick unsalted butter, softened (1/4 pound) 1 medium ripe avocado, peeled and pureed 2- 3 garlic cloves, finely minced 2 tbsps lime juice, freshly squeezed salt, white pepper and Accent to taste dash of Tabasco 4 (or 6) swordfish steaks 1/2 cup all-purpose flour salt and white pepper to taste a wisp of garlic and onion powder unsalted butter To prepare avocado butter, whip butter until creamy. Slowly add avocado, garlic, lime juice, salt, pepper, Accent and Tabasco. Set aside. Add other seasonings to flour and mix well. Dredge swordfish in seasoned flour; shake to remove excess. Saute swordfish in butter 4-5 minutes, depending upon thickness. Remove from heat; place on warm serving dish. Spoon avocado butter over swordfish. Serves 4 to 6. -!- DLG Pro v1.0/DLGMail v2.52 ! Origin: Bayou Self BBS, Chalmette, LA 504.279.9359 (1:396/88) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20150 Date: 04-11-94 22:20 From: Nancy Bird Read: Yes Replied: No To: All Mark: Subj: *CR*Times Picayune contes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ 1990 Grand Prize: Marsha Yeager COEUR A LA CREME BERRY ALMOND TART Pastry: 1/2 cup whole almonds, finely ground 1/2 cup margarine, softened 1/2 cup sugar 1-1/2 cups flour 1 large egg yolk 1 tsp vanilla extract 1 tsp almond extract Filling: 2 8-oz packages cream cheese, softened 1/2 cup sour cream 6 tbsps sugar 4 tbsps Amaretto liqueur 1 tsp almond extract Topping: 1/3 cup sugar 2 tbsps cornstarch 3/4 cup water 1 tsp lemon juice 1 tbsps Amaretto liqueur 2 cups fresh or canned huckleberries or blueberries, without syrup, thawed and drained, divided toasted sliced almonds for garnish Pastry: Using a food processor fitted with steel blade, pulse almonds until finely ground. Add margarine, sugar and flour; process about 1 minute. Add egg yolk and extracts; process until dough holds together. Press dough onto bottom and sides of a 9-inch springform pan. The sides will be about 1-1/2 inches high. Bake at 375 degrees until golden brown. Cool (Note: no time given for length of baking time). Filling: Wipe out work bowl with paper towel. Cream cheese until smooth with food processor. Add remaining ingredients, scraping sides occasionally and blend well. Spread evenly on cooled pastry. Chill until firm, about 30 minutes. Topping: Combine sugar, cornstarch, water, lemon juice and liqueur in a microwave bowl and stir well. Add 1 cup of fruit and microwave on high 2 minutes. Remove and stir after 1 minute. Continue microwaving an additional 3-4 minutes. Fruit mixture should be thickened and clear. Chill until set, about 35 minutes. Fold in remaining 1 cup of berries. Spoon over chilled filling. Refrigerate until set, about 1 hour. Garnish with toasted almonds. To serve, remove collar of pan by first going around crust with a knife, then unhinge. Store dessert in refrigerator. Serves 8. -!- DLG Pro v1.0/DLGMail v2.52 ! Origin: Bayou Self BBS, Chalmette, LA 504.279.9359 (1:396/88) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20127 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Carrie Mcgill Mark: Subj: American Indian CR 1/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CM> There is an exellent cookbook on the subject: Spirit of the Harvest. I wi CM> try to get a few of the recipes from work. Don't you have the ones you've typed up and previously posted? I think I saved most if not all of them, converted to Meal-Master. Here's what I could find, if you can think of any titles I'll look for them. I KNOW I converted and imported a bunch before I started putting the source in the ingredient section (where it can be searched for) but I can't think of any titles and I really can't look through my whole 7000-recipe db manually. :( MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Creek Corn Pudding Categories: Try it, Native amer Yield: 6 servings MMMMM-------------------SPIRIT OF THE HARVEST------------------------ 4 Ears fresh corn 3 tb Unbleached flour 3 Eggs, beaten 1 tb Sugar 1 ts Salt 1/4 ts Ground pepper, opt ds Ground dried spicebush -berries or allspice 2 tb Butter 2 c Milk With sharp knife slit the rows of kernels down the length of the ears of corn. Use the back of the knife in a downward scraping motion to remove pulp. You should have about 2 cups. Preheat the oven to 325 deg. F. In a large bowl, combine corn and flour. Beat in eggs and seasonings. In a saucepan, melt butter in milk over medium heat. Whisk hot milk into corn mixture. Pour mixture into a buttered 2-quart bak. dish. Place dish in a pan of hot water and bake 50-60 minutes, until custart has set. Serve as a side dish with meat or as a main course with a salad. Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and 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 * Double the recipe? But my oven won't go up to 700 F! -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20128 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Carrie Mcgill Mark: Subj: American Indian CR 2/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Corn Pones Categories: Try it, Native amer Yield: 8 servings MMMMM-------------------SPIRIT OF THE HARVEST------------------------ 1 1/2 c Cornmeal 1 1/2 ts Baking pwdr. 1/2 ts Salt (opt) 3/4 c Water or milk 5 tb Bacon drippings, sunflower -oil or corn oil In a mixing bowl, combine cornmeal, baking powder, and salt. Stir in water and 3 T melted bacon drippings. In a large, heavy skillet or nonstick skillet, heat enough of remaining drippings to coat the pan. Drop cornmeal batter by tablespoonfuls into the skillet. Fry pones over medium heat until browned on both sides. Serve hot. Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and 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 * Double the recipe? But my oven won't go up to 700 F! -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20129 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Carrie Mcgill Mark: Subj: American Indian CR 3/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hashed Hominy Categories: Try it, Native amer Yield: 4 servings MMMMM-------------------SPIRIT OF THE HARVEST------------------------ 3 tb Bacon drippings 2 c Cooked hominy, drained 2 Thinly sliced green onions -(opt) 4 Eggs, beaten Salt and pepper Heat drippings in a 10" nonstick or well-seasoned iron skille over med. heat. Add hominy and green onions. Saute until lightly browned. Pour in eggs and season with salt and pepper. Stir, then allow eggs to set. Turn mixture with a pancake turner and allow to brown lightly on the other side. Serve with bacon and biscuits or corn bread for breakfast or brunch. Hashed Hominy is also a good luncheon or dinner dish if you add a watercress salad. Posted on GEnie Food & Wine RT Aug 15, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and 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 * Double the recipe? But my oven won't go up to 700 F! -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20130 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Carrie Mcgill Mark: Subj: American Indian CR 4/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Fried Tomato Pones Categories: Try it, Native amer Yield: 8 servings MMMMM-------------------SPIRIT OF THE HARVEST------------------------ 2 c Peeled, seeded, and diced -green or ripe tomatoes Salt and pepper 1 c Cornmeal Bacon drippings or corn -oil, for frying Place tomatoes in a mixing bowl. Season with salt and pepper. Combine tomatoes with cornmeal and form with hands into 8 pones, or patties. Heat bacon drippings in a large skillet, over med-high heat. Fry pones for 2-3 minutes on each side until golden. NOTE: a nice variation on this recipe is to combine tomato mixture iwth 1/4 C thinly sliced green onions before forming into cakes and frying. Posted on GEnie Food & Wine RT Aug 16, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and 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 * Double the recipe? But my oven won't go up to 700 F! -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20131 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Carrie Mcgill Mark: Subj: American Indian CR 5/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cherokee Campfire-Baked Apples Categories: Try it, Native amer Yield: 4 servings MMMMM-------------------SPIRIT OF THE HARVEST------------------------ 1/4 c Brown sugar 1/4 c Chopped pecans 4 ts Dried currants or raisins 1/8 ts Ground dried spicebush -berries, allspice or -cinnamon 4 Baking apples 4 ts Butter In a small bowl, combine brown sugar, pecans, currants and spice. Core apples from the top, making a large enough hole in the center of apple for filling but not cutting the skin at the bottom. Place 1 t butter in each apple, followed but a tablespoon of the filling. Wrap tightly in aluminum foil and place , top down, directly in hot coals. After 5 minutes, using long tongs, turn apples right side up and continue to bake for 3-5 min longer. Posted on GEnie Food & Wine RT Aug 20, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and 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 * Double the recipe? But my oven won't go up to 700 F! -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20132 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Carrie Mcgill Mark: Subj: American Indian CR 6/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Jerusalem Artichoke Soup Categories: Try it, Native amer Yield: 4 servings MMMMM-------------------SPIRIT OF THE HARVEST------------------------ 2 lb Jerusalem artichokes 6 c Chicken broth 1 c Thinly sliced green onions Salt and pepper 2 tb Minced fresh dill Scrub Jerusalem artichokes and cook in simmering water for 30-40 min., until tender. Drain and discard cooking liquid. Peel and mash artichokes and place in a large saucepan with chicken broth and green onions. Simmer for about 15 minutes Season to taste with salt and pepper and serve sprinkled with dill. Posted on GEnie Food & Wine RT Aug 20, 1992 by THE-MCGILLS [JOHN__CARRIE] MM by MMCONV and 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 * Double the recipe? But my oven won't go up to 700 F! -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20133 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Carrie Mcgill Mark: Subj: American Indian CR 7/7 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Pumpkin Soup Categories: Try it, Native amer, Soup Yield: 4 servings MMMMM-------------------SPIRIT OF THE HARVEST------------------------ 29 oz Canned pumpkin 2 tb Oil 3 tb Maple syrup; or honey 1/2 ts Ground dried spicebush -berries or allspice 4 c Beef stock; or chicken Thinly sliced green onions Chopped hazelnuts Roasted pumpkin and sun -flower seeds, for garnish In early pumpkin soup recipes of the northeastern woodland indians, the pumpkin would have been baked whole in hot ashes. Peeled and chopped pumpkin would then have been thinned with broth from wildfowl or game. If using fresh pumpkin, preheat oven to 350 deg F. Place pumpkin in a baking dish and roast until easily pierced with a knife, about 1 hour. Allow pumpkin to cool, slice off top and scoop out seeds. Clean pumpkin fibers from seeds and discard fibers. Toss seeds with oil and salt to taste. Spread out on a baking sheet and return to oven 15-20 minutes, until crisp and golden. Reserve for garnish and snacks. Scrape pumpkin flesh from shell and mash, or puree if a smoother mixture is desired. Place fresh or canned pumpkin in a large saucepan and season with salt, pepper, syrup and allspice or spicebush berries. Granually stir in enough broth to make soup thin or thick consistency, as desired. Simmer over medium heat about 5 minutes, until hot. If desired, serve soup in small pumpkin or squash shells. Garnish with onions, hazelnuts, and pumpkin seeds. Posted 10-23-93 by WESLEY PITTS on F-Cooking 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 * SLMR 2.1a * Double the recipe? But my oven won't go up to 700 F! -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20168 Date: 04-10-94 20:15 From: Randy Rigg Read: Yes Replied: No To: All Mark: Subj: Baked Orange Pork Chops ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Orange Pork Chops Categories: Meat Yield: 4 servings 2 lb Lean pork chops, thick Salt and pepper 2 Oranges, sliced thin 1/2 c Orange juice 2 tb Flour Arrange pork chops in a casserole. Sprinkle with salt, pepper and flour and top with orange slices. Pour juice over the top and cover with orange slices. Cover. Bake in a preheated 350 degree oven for 1 1/2 hours or until tender. Randy Rigg MMMMM ... Avoid Mailmen...............They Are Carriers. ___ 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#: 20161 Date: 04-11-94 18:17 From: Dale Shipp Read: Yes Replied: No To: All Mark: Subj: Choc Chip Pizza CR2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ I wanted to make chocolate chip pizzas for two different occasions recently. They both worked out fine. One was crisp (which was what I wanted) and the other was much like a soft batch cookie (which worked out fine since that person had just had nasal surgery and was complaining that her teeth hurt). MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Chocolate Chip Pizza (Soft) Categories: Cookie, Dessert Yield: 2 12" pizzas 1 c Butter-margarine; softened 3/4 c Sugar 3/4 c Brown sugar 8 oz Cream cheese; softened 1 ts Vanilla 2 Eggs 2 1/4 c All purpose flour 1 ts Baking soda 1/4 ts Salt 12 oz Semisweet chocolate chips 1 c Chopped walnuts (Optional) Preheat oven to 375. Lightly grease two 12 inch pizza pans. Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs, beat until light. Combine flour, baking soda and salt in small bowl. Add to creamed mixture; blend well. Stir in chocolate chips and walnuts (if used) Divide dough in half, spread each half evenly into prepared pans. IMPORTANT - DO NOT SPREAD ALL THE WAY TO EDGES, THIS DOUGH DOES SPREAD Leave about a half inch space between edge of dough and rim of pizza pan. Bake 20 to 30 minutes or until lightly browned. Cool completely in pans on wire racks. To serve: cut into slim wedges. Personal note: When these were brown and ready to take out of the oven they had a soft consistency - much like that of a soft batch cookie. I wanted a firmer cookie. Put them both back in the oven, and turned the off. Let sit for 1 hour hoping they then became more like a chocolate chip cookie. They never crisped up, but remained soft. Still tasted good. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Candy Shop Cookie Pizza (Crisp) Categories: Cookie, Dessert Yield: 1 12" pizza 1 1/2 c All purpose flour 1/2 ts Baking soda 1/2 ts Salt 1 1/4 c Butter; softened (10 tbls) 1 Egg 1/2 ts Vanilla 2 c Semi sweet chocolate morsels -divided MMMMM--------------------------OPTIONAL------------------------------- 1/2 c Peanut butter 1 c Chopped candy, total - like: -Butter fingers, Baby Ruth, -Nestles Crunch; Goobers -Alpine White Preheat oven to 375. Lightly grease 12 inch pizza pan or 15x10x1 inch baking pan. In small bowl, combine flour, baking soda and salt. Set aside. In large mixer bowl, beat butter, sugars until creamy. Beat in egg and vanilla. Gradually beat in flour mixture. Stir 1 cup chocolate morsels. Using buttered wax paper, spread in prepared pan. Bake 20 to 30 minutes or until lightly browned. Leave in pizza pan. Immediately sprinkle remaining one cup morsels over crust. Let stand five minutes or until morsels become soft and shiny. Gently spread chocolate over crust. Let set. (After cookie dough has cooled, pizza may have to refrigerated for 30 mins for chocolate to set) Optional Ingredients: If wanted, when pizza cookie comes out of the oven sprinkle one cup morsels on hot crust; drop peanut butter by spoonfuls on morsels. Let stand 5 minutes or until morsels become soft and shiny.. Gently spread chocolate and peanut butter evenly over crust. Quickly sprinkle the pizza with chopped candy. (After cookie dough has cooled, pizza may have to be refrigerated for 30 mins for topping to set.) MMMMM ... Shipwrecked on Hesperus in Maryland. 17:12:32 11 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20114 Date: 04-10-94 16:09 From: Earl Shelsby Read: Yes Replied: No To: Sarah Vyskocil Mark: Subj: Cornbread muffins ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hello Sarah: SV>Does anyone have a good (sweet) recepie for cornbread?? I love the kind tha SV>Kentucky Fried Chicken and Boston Chicken serve and would like to be able to SV>make them homemade! All the recepies I have for cornbread are either too dr SV>or not very sweet... I guess I want a MUFFIN recepie and all I have are BREA SV>recepies! Maybe this is what you are looking for: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Cornmeal Muffins Keywords: Muffins, cornbread, bread Ingredients: 1 cup yellow cornmeal 1 cup flour 1/3 cup sugar 2 tsp baking powder 1 tsp soda 3/4 tsp salt 1 egg, beaten 1 1/4 cup sour cream 1/4 cup shortening, melted Directions: Combine 1st 6 ingredients. Stir together egg, sour cream, & shortening; add to dry ingredients, mixing well. Fill lightly greased muffin tins 2/3 full. Bake at 425 degrees for 15 minutes, or until golden brown. 18 muffins. -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#: 20174 Date: 04-10-94 05:32 From: Pat Stockett Read: Yes Replied: No To: Sarah Vyskocil Mark: Subj: Cornbread muffins CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Sarah! SV>Does anyone have a good (sweet) recepie for cornbread?? I've tried lots of different ones. This one is so far my favorite. Kind of like the bakery type muffins. It's all the flour and sugar I guess. -Pat -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Corn Muffins Keywords: Muffins, quick, bread, * Info: Peaceful Gatherings Cookbook, Federated Church, Bolton, MA, 1991 posted by Perry Lowell, COOKING Echo, Jan. '92 1-1/2 cup granulated sugar 2 tablespoons baking powder 3-1/2 cups flour 1 cup cornmeal 4 eggs 1-1/2 cups milk 1/3 cup vegetable oil Combine sugar, baking powder, flour, cornmeal, eggs, and 1 cup of milk until well blended. Add remaining 1/2 cup of milk and the oil. Mix for 3 minutes. Place in well greased muffin tins and bake at 400 degrees (F) for about 20 minutes (until golden). Makes 30 muffins. -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#: 20160 Date: 04-11-94 18:15 From: Dale Shipp Read: Yes Replied: No To: All Mark: Subj: Cream Cheese CR2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ These came from a cream cheese package used in the cream cheese chocolate chip pizza recipe (see other message) MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheese Almond Ball Categories: Cheese, Appetizer Yield: 1 ball 8 oz Cream cheese, softened 1 c Sharp cheddar cheese; -shredded 8 oz Sharp cold pack cheese food -plain or with wine 1 tb Grated onion 1 c Toasted sliced almonds 2 tb Chopped parsley Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at least one hour. Shape into a ball; wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in almond parsley mixture. Rewrap cheese ball until ready for use. Remove from fridge about one hour before needed, unwrap and let come to room temperature. Serve with assorted crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cheese Almond Ball Categories: Cheese, Appetizer Yield: 1 ball 8 oz Cream cheese, softened 1 c Sharp cheddar cheese; -shredded 8 oz Sharp cold pack cheese food -plain or with wine 1 tb Grated onion 1 c Toasted sliced almonds 2 tb Chopped parsley Beat cheese, milk, onion and 3/4 cup almonds until well blended. Chill at least one hour. Shape into a ball; wrap in waxed paper and chill several hours or overnight. Chop remaining almonds; add parsley. Roll ball in almond parsley mixture. Rewrap cheese ball until ready for use. Remove from fridge about one hour before needed, unwrap and let come to room temperature. Serve with assorted crackers. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Cream Cheese Frosting Categories: Dessert, Frosting, Cream cheese Yield: 2 cups 8 oz Cream cheese; softened 2 1/2 c Confectioners sugar 1 ts Vanilla 1 tb Milk (if needed for desired -consistency) Beat cream cheese until very soft and free of lumps. Gradually add confectioners sugar, beating with each addition. Mix in vanilla and add milk (if needed) until desired consistency is reached. Spread on top and sides of a completely cooled cake. Yields enough frosting for one 8 inch two layer cake. (about 2 cups) MMMMM ... Shipwrecked on Hesperus in Maryland. 17:08:02 11 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20144 Date: 04-11-94 13:42 From: Jeannine Porter Read: Yes Replied: No To: All Mark: Subj: Italian Pot Roast ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Well Dave and I finally got moved into our new house and have things somewhat organized. Of course, it took me 12 hours but I had the kitchen ready to use the first night! I have my priorities straight although Dave didn't agree. It's about time I shared a recipe or two with everyone. ITALIAN POT ROAST (very easy and good) 3-1/2 Lb Boneless chuck roast 1 can tomato soup 1/2 c water 1 cup sliced onion 1 tsp. garlic powder 2 tsp. oregano 1 bag Bow-tie noodles Trim fat from meat. Place in a 9x13 roasting pan. Bake at 350 degrees for one hour. Combine remaining ingredients except noodles. Add salt and pepper to taste. Cover and bake two more hours or until meat is tender. While baking, cook noodles according to package. Remove meat to platter. Add cooked noodles to sauce and simmer for a few minutes. Stir to heat through and serve. My mother also cooks this all day in the slow cooker and adds the noodles before serving. It turns out well this way also. -!- Maximus 2.01wb ! Origin: Milliways - Pittsburgh, PA (412) 766-1086 (1:129/179) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20123 Date: 04-10-94 13:54 From: Sherree Johansson Read: Yes Replied: No To: Nancy Coleman Mark: Subj: Lamb recipe ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi there NANCY, 29-Mar-94 22:34, NANCY COLEMAN wrote to JOHN WALPOLE NC> And here I though I was the only one trying to type around a cat. She Looks like there are a few of us Nancy, try handling 8 hours of it! Mine prefers to give the typing a go though, when bored with that he will sleep on half the keyboard, I often wonder why I don't throw him off (possibly because he rules the house) :) -Begin Recipe Export- QuikBook version 0.96 Beta A Title: HARISSA CRUSTED LAMB WITH VEGETABLES Keywords: main, middle east, s, 489, lamb 4 PAX GOURMET cloves of garlic crushed 2 no harissa 2 tb olive oil 2 tb minced sun dried tomatoes 1/4 c dried thyme 1/2 ts racks of lamb 4 cutlets each chined & trimmed 4 no dry white wine 1 c sugar to taste freshly chopped coriander 1 tb VEGETABLES: mixed roughly chopped vegs, including carrot, zucchini, fennel, japanese eggplant, onion parsnip, potato and pumpkin 6 c black olives preserved in brine 12 no ground cumin 1/2 ts crushed fennel seeds 1/4 ts lemon juice 2 tb olive oil 1/4 c sugar 1 ts Combine garlic with 1/2tsp salt. Mix in harissa, oil, tomato, thyme and 1/2tsp coarsely ground black pepper. Press mixture over lamb racks to coat and set aside at room temperatue. In a roasting pan, toss vegs with olives, cumin, fennel seeds, lemon juice, oil and sugar and season to taste with salt and freshly ground black pepper. Cover and bake at 220c for about 30 mins, or until jsut tender. Remove cover, turn the vegs and place lamb on a rack over vegs. Cook for 20 mins. Remove lamb, loosely wrap in aluminium foil and keep warm for 10 mins. Transfer the vegs to another dish and keep warm. Drain off any excess fat from the roasting pan, add wine, bring to the boil and cook for 2 mins. Season to taste with a little sugar, salt and freshly ground black pepper. Stir in coriander. Cut each rack of lamb in half and arrange on warm serving plates with the vegs and sauce. 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#: 20169 Date: 04-10-94 20:16 From: Randy Rigg Read: Yes Replied: No To: All Mark: Subj: Pork & Macaroni Bake ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pork and Macaroni Bake Categories: Casserole Yield: 6 servings 1 lb Ground pork 1/2 c Onion, chopped 1/2 cl Garlic, minced 2 tb Oil 1 cn Tomato sauce 8 oz. 1 cn Tomato paste 6 oz. 1 cn Mushrooms with juice 3 oz. 1/2 ts Salt 1/8 ts Pepper 1 pk Elbow macaroni 7 oz. cooked 2 c Sharp cheese, grated Cook pork, onion, and garlic in hot oil until onion is golden. Add tomato sauce, tomato paste, mushrooms and seasonings and simmer 15 minutes. Alternate layers of macaroni, cheese and meat in greased 2 quart casserole. Sprinkle top with cheese and bake in a 350 degree oven for 45 minutes. Randy Rigg MMMMM ... Call out the vice squad. Someone's mounting a disk drive ___ 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#: 20170 Date: 04-10-94 20:26 From: Randy Rigg Read: Yes Replied: No To: All Mark: Subj: Pronto Pups ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Pronto Pups Categories: Snacks Yield: 8 servings 1 c Buttermilk pancake mix 2 tb Self rising corn meal mix 1 tb Sugar 2/3 c Water Combine dry ingredients, add water and beat thoroughly. Dip hot dogs in batter and quickly drop them in hot vegetable oil at 375 degrees. Bake 3 minutes or until golden brown. You should have enough batter for 8, maybe 10 hot dogs. Your hot dogs should be dry and at room temperature before dipping. Happy dipping! Randy Rigg MMMMM ... You must know your limits to break through them. ___ 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#: 20145 Date: 04-11-94 13:54 From: Jeannine Porter Read: Yes Replied: No To: All Mark: Subj: Ranch Style Stew ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ This is another good recipe. It cooks slowly in the oven for 4 hours. I tried to make it in the slow cooker but the vegetables didn't cook through. Ranch Style Stew 1-1/2 to 2 lb Round Steak 2 Potatoes per person 2-3 carrots per person 2 green peppers 3 stalks celery 3-4 onions 2 cans tomato sauce 2 cans cream of mushroom soup Chop all vegetables to about one-inch pieces. Cut up round steak to desired size. Mix together tomato sauce and soup. Place meat and vegetables in oven proof dutch oven or large casserole dish. Pour sauce over meat/vegetable mixture. Stir to combine well. Cover and bake in a 300 degree oven for four hours. Do not lift lid and do not stir. Stir once just before serving. This recipe can be stretched by adding more vegetables if desired. -!- Maximus 2.01wb ! Origin: Milliways - Pittsburgh, PA (412) 766-1086 (1:129/179) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20116 Date: 04-10-94 16:26 From: Earl Shelsby Read: Yes Replied: No To: Carolyn Doss Mark: Subj: Recipe Request : YEAST FR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hello Carolyn We are (my SO and I) Vegan ie.,no meat, dairy etc. Now to top it CD>off I just learned I was allergic to yeast. I need to find bread recipes CD>that contain no milk products, eggs or yeast. Tough call for loaf bread, but you might go for these: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Flour Tortillas Keywords: tortillas, mexican, bread Ingredients: 4 cups flour 2 tsp salt 1/8 tsp baking powder 2/3 cup shortening 1 cup plus 3 tbs hot water Directions: Combine flour, salt and baking powder, stirring well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Gradually stir in water, mixing well. Shape dough into 1 1/2 inch balls; roll each on a floured surface into a 6 inch circle. Cook tortillas in an ungreased skillet over medium heat about 2 minutes on each side or until lightly browned. Pat tortillas lightly with spatula while browning the second side if the puff during cooking. Serve hot. Yields 24 tortillas. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: INDIAN FRY BREAD Keywords: bread, American Indian, Oneida Ingredients: 8 Cups Plain Flour 2 Teaspoons Salt Shortening 8 Heaping Teaspoons Baking Powder Directions: Sift flour and baking powder together, add just enough water to make a dough. Knead about 3 minuets. Pinch off enough dough to make a round patty, flatten with hand and punch a hole in center. Drop in skillet of hot shortening and fry until light brown, turning once. Remove, drain on paper towels. (Can be served with honey or jelly). -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Bannock Keywords: bread Ingredients: 2 cup Flour 1/2 tsp Salt 3 tb Baking Powder 1 cup Water 6 tb Cooking Oil or Soft Lard Directions: Mix the flour, salt and baking powder in a large bowl, stirring well with a wooden spoon. Add the shortening with the liquid and dry ingredients. Stir thoroughly. When the dough becomes too heavy to be easily stirred, knead it until smooth on a floured surface. The dough may then be shaped into a flat round about 1 inch thick or wrapped around a stick like a snake if it is to be cooked over an open fire. Raisins may be mixed in and sugar sprinkled if desired. Preheat oven to 340 degrees. Prick the top of the bannock before baking for 20 minutes or until golden brown. -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#: 20163 Date: 04-10-94 14:50 From: Robert Burnham Read: Yes Replied: No To: Karen Mintzias Mark: Subj: RICE PUDDING ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Karen: this is WONDERFUL, WONDERFUL, this is one of the best rice puddings I have ever eaten. It is better if it is prepared the day before and refrigerated over night. MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: King's Arms Tavern Raisin Rice Pudding Categories: Desserts, Puddings Yield: 8 servings 4 c Milk 1/4 c Converted rice 4 Eggs 1/2 c Sugar 1 1/2 ts Lemon extract 1 1/2 ts Vanilla 1 tb Butter; melted 1 ts Nutmeg 3/4 c Light raisins Bring 3 cups milk and rice to boil over direct heat. Lower heat and cook, covered, until rice is tender, about 15 to 20 minutes. Remove from heat. Preheat oven to 350 F. Beat eggs well. Add sugar, beating continuously. Add remaining milk, lemon extract, vanilla and butter. Combine rice and milk with egg mixture and pour into 8x8-inch pan. Sprinkle with nutmeg. Place pan in larger pan, taking care that sides of smaller pan do not touch larger pan. Bake until custard begins to set, about 30 minutes. Stir in raisins and continue baking until knife inserted in center comes out clean, about 15 minutes. Remove from oven and set custard pan on cake rack. Cool slightly before refrigerating. * Source: King's Arms Tavern - Williamsburg, Virginina * Favorite Restaurant Recipes - ISBN: 0-89535-100-5 * Typed for you by Karen Mintzias From: Karen Mintzias Date: 10-02-93 MMMMM RB -!- Synchronet ! Origin: Observer Online (704-358-5072) thru Transporter Rm (1:379/1.99) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20157 Date: 04-10-94 20:04 From: Lisa Reeves Read: Yes Replied: No To: Martin Bustamante Mark: Subj: Salisbury Steak ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ In the lost canyons of time, Martin Bustamante echoed to All .... MB> Does anyone by chance know how to make Salisbury Steak. We both MB>love it yet we don't have a recipe for it. We mainly order it at one of MB>our favorite restaurants, and with both of us in school, it is hard on MB>the pocketbook. hmmm....thought I had a few, but apparently only one. MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Salisbury Steak Deluxe Categories: Beef, Main dish, Hamburger, Reminisce Yield: 1 servings 1 cn (10 3/4 oz.) condensed -cream of -mushroom soup, undiluted 1 T Prepared mustard 2 t Worcestershire sauce 1 t Prepared horseradish 1 Egg 1/4 c Dry bread crumbs 1/4 c Finely chopped onion 1/2 t Salt -dash 1 1/2 lb Ground beef 1 -2 Tbsp. oil 1/2 c Water 2 T Chopped fresh parsley -pepper In a bowl, combine the soup, mustard, Worcestershire sauce and horseradish; blend well. Set aside. In another bowl, lightly beat the egg. Add bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Add beef and mix well. Shape into six patties. In a large skillet, brown the patties in oil; drain. Combine remaining soup mixture with water; pour over patties. Cover and cook over low heat for 10-15 minutes or until meat is done. Remove patties to a serving platter; spoon sauce over meat. Sprinkle with parsley. "This recipe is so good that I truly enjoy sharing it with others. I've always like Salisbury steak, but I had to search a long time to find a recipe this tasty. It's handy, too, because it can be prepared ahead, kept in the refrigerator and warmed up later." - Denise Barteet Serves: 6 From: "Reminisce" Magazine Posted by: Debbie Carlson - Cooking Echo MMMMM -!- * WR 1.14B # 139 * * * <-- Tribble. *-*-*-- <- Tribble kabob. -!- T.A.G. 2.6f1 Standard ! Origin: The Weasel's Workshop (1:159/825) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20165 Date: 04-11-94 16:19 From: Ross Mole Read: Yes Replied: No To: Ted Power Mark: Subj: Spruce Beer ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ I found these and thought they might help. I haven't tried them, so good luck. General Amherst's Spruce Beer Source: Thomas Manteufel (tomm@pet.med.ge.com) Digest: Issue #748, 10/25/91 Procedure: Take 7 Pounds of good spruce & boil it well till the bark peels off, then take the spruce out & put three Gallons of Molasses to the Liquor & and boil it again, scum it well as it boils, then take it out the kettle & put it into a cooler, boil the remained of the water sufficient for a Barrel of thirty Gallons, if the kettle is not large enough to boil it together, when milkwarm in the Cooler put a pint of Yest into it and mix well. Then put it into a Barrel and let it work for two or three days, keep filling it up as it works out. When done working, bung it up with a Tent Peg in the Barrel to give it vent every now and then. It may be used in up to two or three days after. If wanted to be bottled it should stand a fortnight in the Cask. It will keep a great while. Comments: From the journal of General Jeffrey Amherst, governor-general of British North America. Legendary Mike Brown's Spruce Ale Source: Mike Ligas (LIGAS@SSCvax.CIS.McMaster.CA) Digest: Issue #733, 9/27/91 Ingredients (for 6 gallons): 3.3 pounds Steel City Ale Kit 2.2 pounds John Bull plain light malt extract 1.1 pounds plain light dried malt extract 1/3 pound crushed chocolate malt 1/4 pound crushed crystal malt 6 ounces fresh spring spruce sprigs (boil) 8 spruce sprigs (finishing) 2 cups culture of Munton & Fison Ale yeast Procedure: Place Crystal and chocolate malts in 1 gallon cold water and raise temp- erature to 158 degrees and immediately strain into the brew kettle and sparge with 2 cups of 158 degree water. Add malt extracts and water to bring volume to 6 gallons. Add boiling sprigs when boil begins and boil for 60 minutes. Add finishing sprigs and boil for 3 minutes. Chill via wort chiller. Pitch yeast at 68 degrees. Single stage ferment in glass for 14 days then bottle using 1 cup corn sugar to prime. Comments: I didn't like this beer at first because I felt that a spruce essence was lacking in the flavour. However, two months in the bottle cured that problem and the beer was exquisite and "sprucey" and improved with further aging. Specifics: Original Gravity: 1.046 Primary Ferment: 14 days ~~~ * VbReader 2.01 #76 * Beer! It's not just for breakfast anymore..... -!- FidoPCB v1.5 beta-'j' ! Origin: CRS Online, Toronto, Ontario (1:229/15) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20134 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Melissa Mierau Mark: Subj: Sugar-free CR 1/4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MM> I have gotten some sugar free recipes from the echo, but am always on the h MM> for more. You know, greedy, greedy, greedy........ Well, then I'll take a wild guess where I left off and send the next batch to you: MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Macadamia Nut Crunchies Categories: Try it, Sweets, No sugar Yield: 24 servings 1 Eggs 2 md Bananas; mashed ripe 1/3 c Butter; melted 1/4 c Pineapple fruit spread 1 ts Vanilla extract 1 1/4 c Flour 1/3 c Coconut, flaked unsweetened 1/2 ts Baking powder 1/2 ts Salt 3 1/2 oz Macadamia nuts; chopped Preheat oven to 375. Combine egg, banana, butter, fruit spread, and vanilla in medium bowl. Add flour, coconut, baking powder, and salt; mix well. Stir in nuts. Drop tablespoonsful of dough 2" apart onto lightly greased cookie sheets. Bake 10-12 minutes, until lightly browned. Cool on wire racks. Store in tightly covered container. Nutrition information per cookie: 96 calories, 1 gm protein, 9 gm carbohydrate, 6 gm fat, 16 mg cholesterol, 83 mg sodium, 1/3 diabetic starch/bread exchange, 1-1/4 diabetic fat exchange, 1/4 diabetic fruit exchange. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine 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 * Never order chicken-fried steak in a place w/no jukebox. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20135 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Melissa Mierau Mark: Subj: Sugar-free CR 2/4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Raspberry Almond Layer Cake Categories: Try it, Sweets, No sugar Yield: 8 servings MMMMM----------------FAVORITE ALL-TIME REC; 12/92--------------------- MMMMM----------------------------CAKE--------------------------------- 3 Egg yolks 1 c Juice, apple, concentrated 3/4 c Butter 1 ts Extract, almond 2 1/2 c Flour 2 ts Baking powder 1/4 ts Salt 1/3 c Almonds, chopped 4 Egg whites 1/4 ts Cream of tartar MMMMM--------------------------FROSTING------------------------------- 1 c Cream, heavy 1/2 c Fruit spread, raspberry 2 tb Liqueur, almond 1/3 c Almonds, slivered Melt butter; let cool. Preheat oven to 350. Grease and flour 2 9" round cake pans; set aside. Beat egg yolks in large bowl. Blend in apple juice concentrate, butter, and extract. Combine flour, baking powder, and salt. Gradually add to egg yolk mixture, beating until well-blended. Stir in chopped almonds. Beat egg whites with cream or tartar at high speed in small bowl of electric mixer until stiff peaks form. Gently fold into batter; spread evenly into prepared pans. Bake 18-20 minutes, until cake is golden brown around edges. Cool in pans on wire racks 10 minutes. Turn cakes onto racks; cool completely. Beat cream at high speed in small bowl of electric mixer until soft peaks form. Add fruit spread, 1 tb at a time, beating until thick and well-blended. Brush liqueur evenly over cake layers; stack layers. Frost top and sides with whipped cream mixture; press slivered almonds around edge. Garnish with fresh raspberries, if desired. Nutrition information per slice: 595 calories, 10 gm protein, 59 gm carbohydrate, 36 gm fat, 167 mg cholesterol, 402 mg sodium, 2 diabetic starch/bread exchange, 7 diabetic fat exchange, 1-3/4 diabetic fruit exchange. MM 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 * Never order chicken-fried steak in a place w/no jukebox. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20136 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Melissa Mierau Mark: Subj: Sugar-free CR 3/4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Applesauce Cake Squares Categories: Try it, Sweets, No sugar Yield: 24 servings 1 1/3 c Butter; softened 5 Eggs 1 3/4 c Juice, apple, concentrated 1 1/2 c Applesauce 5 1/4 c Flour 5 ts Baking powder 5 ts Cinnamon, ground 1 1/2 ts Baking soda 1 ts Salt 3 lg Apples; peeled/chopped Creamy Topping 1 1/3 c Cream, heavy 3 ts Extract, vanilla 1 ts Cinnamon, ground Preheat oven to 375. Beat butter in large bowl until creamy. Blend in eggs, juice, and applesauce. Combine dry ingredients. Gradually add to egg mixture, beating until well blended. Stir in appls. Spread batter evenly into greased 8" square baking pan. Bake 20-25 minutes, until wooden pick inserted in center comes out clean. Cool on wire rack. Cut into squares. Serve warm or at room temperature, with Creamy Topping if desired. Creamy Topping: Beat cream in small bowl at high speed of electric mixer until soft peaks form. Beat in vanilla and cinnamon until stiff peaks form. Nutrition information per piece: 229 calories, 4 gm protein, 34 gm carbohydrate, 8 gm fat, 65 mg cholesterol, 289 mg sodium, 1-1/4 diabetic starch/bread exchange, 1-3/4 diabetic fat exchange, 1 diabetic fruit exchange. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine 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 * Never order chicken-fried steak in a place w/no jukebox. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20137 Date: 04-11-94 18:49 From: Sylvia Steiger Read: Yes Replied: No To: Melissa Mierau Mark: Subj: Sugar-free CR 4/4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Apricot Cupcakes Categories: Sweets, No sugar, Tested Yield: 36 servings 6 Eggs 3 c Fruit spread, apricot 3/4 c Applesauce 3/4 c Butter; softened 2 tb Extract, vanilla 3 c Flour 2 c Oats 1 tb Baking powder 3/4 ts Salt 3 3/4 ts Pumpkin pie spice Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and spices; mix well. Pour into lined muffin tins. Bake 18 minutes, until golden brown. For bars: Spread dough into greased 12"x8" baking dish. Bake 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container. Nutrition information per bar: 217 calories, 3 gm protein, 28 gm carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic starch/bread exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit exchange. Sylvia's comments: The kids at Irene's school loved it -- Irene came home and asked me to make it again! I think it needs less fruit spread and less pumpkin pie spice, and next time I'll use applesauce for all the butter. Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 MMMMM * SLMR 2.1a * Never order chicken-fried steak in a place w/no jukebox. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 20115 Date: 04-10-94 16:12 From: Earl Shelsby Read: Yes Replied: No To: Beth Gothro Mark: Subj: Veggie dip recipe wanted ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BG>Hello all! I am in need of a good veggie dip recipe, for celery, carrots, et BG>I prefer low-fat, but can adapt almost any recipe to be lo-fat. Would also b BG>interested in a good fruit dip. Here is one of each: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Harlequin Dip Keywords: snack, dip, creamsnk Ingredients: 1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup chopped, ripe olives 1 tsp worcestershire sauce 1/2 tsp prepared mustard 1/2 tsp curry powder Directions: Blend sour cream and mayonnaise. Add remaining ingredients; mix well, cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot and celery sticks are the perfect go-withs for this dip. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Fruit dip Keywords: Appetizers, snack, dip, blueberry, banana, strawberry 1 x Jar of marshmellow cream 8 oz Cream cheese Mix cream cheese and marshmellow cream together and put back in jar. use with blueberries, bananas, strawberries. ----- -End Recipe Export- -!- * SLMR 2.0 * -!- WM v3.10/92-0268 ! Origin: Glen Burnie Windows BBS, Md. (410)969-1914 (1:261/1165)