On June 30, 1999 TriState Online, a freenet in Cincinnati, OH closed. A popular message board there was the Recipe Exchange hosted by Mary Curtis. I have preserved here all the recipes and other messages.
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TSO Cookbook -1990
((( RECIPE EXCHANGE )))
1) About The Recipe Exchange
2) Recipe Exchange Bulletin Board
From:sysop088 01/21/90 21:03 Re:00000
Subject: Tex Mex Dip
3 medium ripe avocados
2 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 c. (8 oz.) sour cream
1/2 c. mayonnaise or salad dressing
1 package taco seasoning mix
2 (10 1/2 oz. each) cans plain or jalapeno-bean dip
1 large bunch green onions, chopped (1 cup)
3 medium size tomatoes, cored, halved, seeded and coarsely chopped,
(2 cups)
2 cans (3 1/2 oz. each) pitted, ripe olives, drained and chopped
1 (8 oz.) package Cheddar cheese
Large package tortilla chips
1. Peel, pit and mash avocados in medium bowl with lemon juice,
salt and pepper.
2. Combine sour cream, mayonnaise and taco seasoning mix in bowl.
3. To assemble: Spread bean dip on a large shallow serving platter.
Top with seasoned avocado mixture; layer with sour cream mixture.
Sprinkle with chopped onions, tomatoes and olives; cover with
shredded cheese. Serve chilled or at room temperature with
tortilla chips.
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From:sysop088 01/21/90 21:40 Re:00000
Subject: Peppered Chicken Rosemary
2 tbsp. fresh lemon juice
2 tbsp. olive oil
1/2 tsp. rosemary, crushed
1/4 tsp. crushed red pepper
1 tsp. coarsely cracked black pepper
4 cloves garlic, crushed
4 skinless, boneless chicken breast halves
1 tsp. unsalted butter
1 tsp. vegetable oil
1/4 tsp. salt
In a glass dish just large enough to hold chicken, combine
the lemon juice, olive oil, rosemary, hot red pepper, black
pepper and garlic. Add chicken breasts and let marinate at
room temperature, turning once or twice, for 1 hour.
Remove chicken from marinade and pat dry. In a large skillet
melt the butter in the oil. Add the chicken and saute over medium
heat (approx. 4 min. each side) until lightly browned and cooked
through. Serve hot or cold. 4 Servings.
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From:sysop088 01/21/90 22:30 Re:00000
Subject: Beer Cheese Spread
1 lb. soft cheddar cheese (Woody's or Kaukana)
3 tsp. horseradish
2 tsp. dry mustard
1-2 tsp. worcestershire sauce
1 tbsp. mayonnaise or salad dressing
2 dashed tabasco
1/2 c. beer
dash garlic powder
Blend with mixer or food processor. Chill overnight. Serve
with pretzels or rye chips.
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From:sysop088 01/21/90 22:35 Re:00000
Subject: Sean's Cookies
Use your favorite chocolate chip cookie recipe and add the following
ingredients:
1 tsp. vanilla (extra)
1 egg (extra)
1 c. chopped walnuts
1 c. raisins
1 c. coconut flakes
1 1/2 c. oatmeal
Bake as directed. Delicious!
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From:sysop088 01/21/90 22:55 Re:00000
Subject: Eggs Rosemary
1 dozen eggs
1 quart milk
1 box seasoned croutons
8 oz. shredded cheddar cheese
2 tbsp. minced onion
1 tsp. dry mustard
1 lb. fried, crumbled bacon
Sauce:
1 can cream of mushroom soup
1 can cheddar cheese soup
1/2 c. milk
Mix first six ingredients and chill overnight. Pour into a 9' x 13'
pan and bake at 350 degrees for 55 minutes.
To prepare sauce, combine both cans of soup and milk and heat over
low heat.
To serve, cut into squares and pass sauce.
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From:sysop088 01/21/90 23:16 Re:00000
Subject: Broccoli Salad
2 large bunches fresh broccoli
10 slices fried, crumbled bacon
2/3 c. raisins
1/2 c. sliced fresh mushrooms
1/2 c. chopped red onion
1 c. mayonnaise
1/2 c. sugar
1 tbsp. white wine vinegar
Cut broccoli into bite size pieces and toss with bacon, raisins,
mushrooms and onion.
Combine mayonnaise, sugar and vinegar and pour over broccoli
mixture. Chill at least 2 hours, stirring occasionally. Serves 8.
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From:sysop088 01/21/90 23:29 Re:00000
Subject: Brown Rice Salad
1 c. raw brown rice
1/3 c. olive oil
2 tbsp. red wine vinegar
1 tsp. Dijon mustard
1 tsp. salt
1/8 tsp. pepper
Dash nutmeg
1 small red pepper, cut into thin strips
1/2 c. finely chopped green onion
1/2 c. chopped, pitted ripe olives
1/4 c. chopped parsley
Cook rice according to package instructions. While rice is hot,
toss with oil, vinegar, mustard, salt, pepper and nutmeg. Refrigerate
until cool, approx. 1 hour. Before serving, mix with remaining
ingredients. Flavor is best when served at room temperature. Serves 6.
-----------------------------------------------------
From:sysop088 01/21/90 23:40 Re:00000
Subject: ]Sweet Potato Casserole
3 c. mashed sweet potatoes
2 beaten eggs
1 c. sugar
1 tsp. vanilla
1/3 c. melted butter
Mix well and put into a 1 1/2 quart casserole.
Topping:
1/3 c. melted butter
1/3 c. flour
1 c. coconut
1 c. chopped pecans
Mix well and top potato mixture. Bake at 350 degrees for
30 minutes.
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From:sysop088 01/22/90 15:37 Re:00000
Subject: Barbecued Shrimp
Extremely spicy! Just serve with a salad and french bread for
a great meal.
1/4 c. clarified butter
1 lb. large shrimp in their shells
2 tbsp. coarsely ground pepper
1 tsp. salt
1 tbsp. Worcestershire sauce
1/2 c. beer
In a large skillet, warm butter over moderately high heat. Add
the shrimp and saute for 1 minute on each side. Add pepper, salt,
and Worcestershire sauce and cook, tossing, for 1 minute.
Stir in the beer and bring to a boil and cook for 2 minutes
longer. Pour shrimp and sauce into 2 shallow bowls and serve hot.
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From:sysop088 01/22/90 15:45 Re:00000
Subject: Fettuccine Alfredo
8 oz. package fettuccine
1/4 c. melted butter
1/4 c. grated Parmesan cheese
2 tbsp. half and half
salt
dash pepper
Prepare fettuccine per package directions. In a warm serving
dish, combine butter, half and half, salt to taste and pepper.
Toss hot, drained fettuccine with cheese mix. Serve immediately.
Serves 8.
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From:sysop088 01/22/90 15:55 Re:00000
Subject: Apple Puffed Pancake
6 eggs
1 1/2 c. milk
1 c. all purpose flour
3 tbsp. granulated sugar
1 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 c. butter or margarine
2 apples, peeled and thinly sliced
2-3 tbsp. brown sugar
Preheat oven to 425 degrees. Using a food processor or blender,
mix eggs, flour, granulated sugar, vanilla, salt and cinnamon
until blended. Melt butter in a 12' quiche pan or 9' x 13' baking
dish in oven. Add apple slices to baking dish. Return pan to oven
until butter sizzles but do not let brown. Remove from oven and
immediately pour batter over apples. Sprinkle with brown sugar.
Bake in center of oven for 20 minutes or until puffed and golden.
Serve immediately. (Will fall slightly when cut) Serves 8.
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From:sysop088 01/22/90 16:04 Re:00000
Subject: Spinach Meat Loaf
1 lb. ground chuck
1 -10 oz. package, frozen, chopped spinach, thawed and drained
1 egg
1/2 c. seasoned bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
Mix all ingredients, blending well. Bake in load pan at 350
degrees for 60 minutes. Let stand 5 minutes before slicing.
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From:sysop088 01/22/90 16:11 Re:00000
Subject: Hot Chinese Chicken Salad
2 whole chicken breasts, skinned, boned and cut into 1" chunks
1/4 c. cornstarch
1/4 c. oil
1/4 tsp. garlic powder
1 large tomato, cut into chunks
1-4 oz. can sliced water chestnuts
1/2 lb. fresh mushrooms, sliced
1 bunch green onions, chopped (1/2 c.)
1 c. celery, cut on diagonal
1/3 c. soy sauce
1/2 lb. bean sprouts
Use a wok or large frying pan. Roll chicken in cornstarch and
quickly brown in oil over high heat. Sprinkle with garlic powder.
Add tomatoes, water chestnuts, mushrooms, onions, celery and soy
sauce. Cover, reduce heat and cook about 5 minutes. Add bean
sprouts and toss. Serve hot over rice.
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From:usr0083a 01/26/90 19:30 Re:00000
Subject: Warm Spinach Salad with Chicken & Walnuts
2 cups firmly packed spinach leaves
3 slices of red onion, halved
1 navel orange, peeled and sectioned
3 tablespoons olive oil
1/4 cup walnuts, chopped coarse
1 whole skinless boneless chicken breast, cut into 1 inch pieces
2 tablespoons fresh orange juice
2 tablespoons white wine vinegar
In a shallow serving dish or on a platter combine the spinach leaves, the
onion, and the orange sections. In a skillet heat 2 tbls. oil over
moderately high heat until it is hot but not smoking and in it saute the
walnuts, stirring for 1 minute. Add chicken and saute, stirring until
it is just firm to the touch. Stir in remaining tabls. oil, orange
juice, vinegar and salt and pepper to taste. Cook mixture, stirring, for
30 seconds. Spoon chicken mixture and juices over spinach mixture and toss
until it is well combined. Serves 2.
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From:usr0010a 01/29/90 09:20 Re:00000
Subject: Pasta with Pesto
PASTA WITH PESTO
1/2 cup grated Parmesan cheese
1/4 cup walnuts
2 tablespoons pine nuts
1 tablespoon lemon juice
2 cloves garlic
1/4 teaspoon salt
1/2 cup olive oil
1 12-ounce package tricolor radiatore
2 tablespoons thinly sliced oil-packed sun-dried tomatoes
Fresh basil sprigs (optional)
1) In food processor, with chopping blade, process basil, parsley, 1/3
cup of cheese, the walnuts, pine nuts, lemon juice, garlic and salt
until finely chopped. With processor running, slowly pour in olive oil
until mixture has combined to make pesto.
2) Prepare pasta following package directions. Toss hot pasta with
pesto. Spoon onto serving plates and top with sun-dried tomatoes and
remaining Parmesan cheese. Garnish with basil sprigs, if desired.
Pasta can be served hot, at room temperature, or cold.
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From:sysop088 01/30/90 23:18 Re:00000
Subject: Mock Sour Cream
This is a great low calorie, low cholesterol substitute for
sour cream and can be adapted to many recipes. Add dill weed,
basil, chives or tarragon for a different flavor.
3/4 c. smooth cottage cheese
3 tbsp. buttermilk
2 tbsp. lemon juice
1 1/2 tsp. salt
pepper to taste
Combine above ingredients, adjusting salt, pepper and lemon juice
to taste.
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From:sysop088 01/30/90 23:26 Re:00000
Subject: Zucchini Soup
This can be made ahead and frozen when the summer zucchini
crop is in surplus.
1 1/2 c. chopped onion
1/4 c. butter
8 c. sliced zucchini
4 c. chicken broth
2 tsp. tarragon vinegar
3/4 tbsp. dillweed
2 tbsp. uncooked cream of wheat or 2 boiled potatoes
Parmesan cheese
In dutch oven, saute onions in butter until wilted. Add sliced
zucchini, chicken broth, vinegar, dill, salt and pepper to taste.
Bring to boil. Add cream of wheat or potaotes. Simmer 25 min.
Mix in food processor or blender until smooth.
Serve hot with Parmesan cheese.
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From:sysop088 01/31/90 14:44 Re:00000
Subject: Lemon Steamed Potatoes
16 small new potatoes
1/2 c. butter
2 tsp. grated lemon rind
1 tbsp. lemon juice
1/8 tsp. salt
1/8 tsp. pepper
lemon slices
Peel a 1/2 inch strip around center of each potato. Melt butter
in skillet, add lemon rind, lemon juice and potatoes, stirring gently.
Cover and cook over low heat 35-40 minutes, stirring occasionally.
Sprinkle with salt and pepper. Garnish with lemon slices.
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From:sysop088 01/31/90 14:49 Re:00000
Subject: Crab Stuffed Snow Peas
1-6 1/2 oz. can crabmeat, drained
1/3 c. mayonnaise
2 tbsp. Parmesan cheese
2 tbsp. chopped, fresh parsley
1 tbsp. lemon juice
1/4 tsp. garlic powder
30 large, fresh snow peas
Combine first six ingredients, mixing well. Chill.
Trim ends from snow peas. Slit open one side of each snow pea.
Spoon crab mixture into each snow pea. Cover and chill.
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From:sysop088 01/31/90 14:58 Re:00000
Subject: Grilled Black Pepper Steak
1 (1 1/2 -2 lb.) sirloin steak, 1 1/2 -2 in. thick
2 large onions, thinly sliced
1 c. red wine vinegar
1/2 c. vegetable oil
1/3 c. firmly packed brown sugar
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. dried whole marjoram
1/4 tsp. dried whole rosemary, crushed
3 drops hot sauce
1 tbsp., plus 1 tsp. coarsely ground pepper
Place steak in large shallow dish. Combine onion and next 8
ingredients and pour over steak. Cover and refrigerate 3 hours,
turning occasionally.
Remove steak from marinade. Press 2 tsp. pepper onto each side
of steak. Grill over hot coals until cooked to your liking. Cut
into serving pieces.
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From:sysop088 01/31/90 15:07 Re:00000
Subject: Pear Cake
1/2 c. softened butter or margarine
1 c. sugar
1 egg
1 1/2 c. flour
1/4 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. vanilla
2 c. grated raw pears
1/2 c. chopped pecans
Mix butter, sugar and egg together.
Sift flour, salt, soda and cinnamon together, add to sugar mixture.
Add vanilla, pears and nuts, mix well.
Pour into a greased and floured 8x8x2 inch pan. Bake at 300
degrees for one hour. Serve with whipped cream.
-----------------------------------------------------
From:sysop088 01/31/90 16:50 Re:00000
Subject: Raspberry Souffle
A luxurious treat for your Valentine!
1-10 oz. package frozen raspberries (packed in light syrup) thawed
4 egg whites, room temperature
1/2 c. sugar
1 c. whipping cream, cold
2 tbsp. framboise liqueur or Grand Marnier
Preheat oven to 375 degrees. Butter 6 individual souffle dishes
and lightly coat with sugar.
Process raspberries with syrup in food processor or blender until
smooth.
Beat the egg whites in a separate bowl until soft peaks form.
Beat in the sugar, 1 tbsp. at a time, and continue beating until
peaks are stiff and glossy. Gently fold into raspberry puree.
Pour the batter into prepared dishes. Bake until puffed and
light golden, about 12-15 minutes.
While the souffles are baking, whip the cream with liqueur to
soft peaks. Serve souffles hot from the oven, topped with cream.
-----------------------------------------------------
From:usr0187a 02/01/90 23:22 Re:00000
Subject: Broccoli and Rice
Broccoli and Rice
2 cups of Broccoli flowerets steamed for 3 min.
1 can of sliced water chestnuts, drained
1/2 cup chopped celery
1/2 cup chopped onion (some like less onion)
2 cups of cooked rice (or 1 1/3 cups of Minute Rice uncooked)
1 can of Cream of Mushroom Soup
1 small jar of Cheese Whiz
1 stick of margarine
Place broccoli on bottom of greased cassarole
Melt Cheese Whiz and margarine in double boiler
Layer onion, celery, rice and water chestnuts on broccoli
Pour Cream of Mushroom soup on top of Veggies
Pour cheese margarine mixture on top of mushroom soup
Bake at 350' for 35 to 40 minutes
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From:usr5429a 02/13/90 02:24 Re:00000
Subject: Request:Hot/sour
Anybody got a quick & dirty hot/sour soup?
...just the basics since my larder of bark & fungus is near empty.]
Thanks,
Carl.
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From:usr0028a 02/13/90 11:20 Re:00000
Subject: Pumpkin Bread
Pumpkin Bread like my Mom used to make.
Combine:
1 1/4 c. sugar
1/2 c. soft shortening (crisco)
Beat well and add:
2 eggs
1/3 c. water
1 c. pumpkin
Sift together and add:
1 2/3 c. flour
1/2 tsp. baking powder
1 tsp . cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. ginger
1 tsp. baking soda
3/4 tsp salt
1 tablespoon pumpkin pie spice (makes it tastier)
Grease bread pans and bake at 350 degresses for 45-55 minutes.
Makes one big loaf or two small loaves.
OXK, maybe this is a seasonal favorite, but it is fagreat all
year long.
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Refd:00424
From:sysop003 02/15/90 11:33 Re:00000
Subject: Request: Fajitas
Does anyone have a recipe for Fajitas?
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From:sysop003 02/15/90 11:34 Re:00000
Subject: Request: Egg Rolls
Does anyone have a recipe for egg rolls made with pork?
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From:usr0533a 02/17/90 13:47 Re:00000
Subject: Kahlua Recipe
We're looking for a recipe for home made kahlua (coffee liquer). We
used to have one, and it contained, I believe, sugar, vodka, and
strong black coffee. We've lost this recipe over the years and would
like to hear from someone who may have it. Believe it or not, the
results taste as good as the commercial product. Thanks in advance.
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Refd:00388
Refd:750
Refd:974
From:sysop078 02/20/90 19:41 Re:00000
Subject: ?? Looking for ...
Hi - It looks like there is some activity on this board, so I thought I
would post a request. First off, my name is Elaine Hackett and I'm the
information provider for the Special Needs Area - yes right here on
Tri-state Online. We, at SpeciaLink, are electronically connected with
38 other resource centers (for the disabled) across the country. We have
received the following request. A teacher in North Carolina is looking for
some simple recipes that could be prepared by youth who are moderately
mentally retarded. The recipes can be conventional or microwave. If any
one who frequents this BBS has some simple recipes, please send them to
Janis Young, Metro School, 700 E. Second St., Charlotte, NC 28202.
Thanks for your help. Enjoy cooking -- (I don't)
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From:usr0735a 02/27/90 08:29 Re:00000
Subject: Request:Hot/sour-(R)
Here's a simple hot/sour soup recipe using pretty basic stuff
1 can chicken broth
2 cans water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon cornstarch
Sprinkle of crushed red peppers
2 cups Chinese bean sprouts*
1 egg
3 green onions, chopped
Combine first 6 ingredients and bring to a slow boil. Add bean sprouts
and simmer 5 minutes. Beat egg and add to soup, stirring constantly
until egg is "set". Add onions and serve.
*In place of bean sprouts, you can also use shredded cabbage and/or
carrots (the prepackaged kind for coleslaw works well).
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From:usr1006a 02/27/90 22:25 Re:00000
Subject: Kahlua Recipe-(R)
Hello, hello: Try this...
3 cups of water
3 cups of sugar
4 teaspoons of vanilla extract
1 quart of vodka
10 teaspoons of instant coffee
Mix the water, sugar, and vodka and let simmer on the stove about 1 hour.
Let it cool, then add the vanilla and vodka. Mix it up. That's all.
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From:usr0175a 02/28/90 08:58 Re:00000
Subject: Hot Crabmeat Spread
This is an extremely easy hors d'oeuvre recipe. On the off-chance
that there is some left over, it can easily be refrigerated and
reheated later.
HOT CRABMEAT SPREAD
1 8-oz cream cheese, softened
1 tbsp milk
1 6-1/2 oz can flaked crab meat
2 tbsp onion, finely chopped (a little more is OK)
1/2 tsp horseradish
1/4 tsp salt
dash of pepper
almonds, slivered
Cheddar cheese, grated (optional, but delicious)
Heat oven to 375 degrees. Blend cream cheese, milk, crab
meat, onion, horseradish, salt and pepper in mixer. Put in a
1-qt oven-proof dish. Sprinkle with almonds and/or Cheddar
cheese (I use both). Bake for 15 minutes. Serve with party
bread or crackers (like Pepperidge Farm Classics - Butter
Crackers).
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From:usr0764a 02/28/90 12:18 Re:00000
Subject: REQ. Bread pudding/bourbon sauce
HELP...Would anyone have a recipe for BREAD PUDDING WITH
BOURBON SAUCE similar to that served in the clubhouse at
Keeneland Race Course in Lexington, Ky? This has to be
the best and OH that bourbon sauce...the bourbon warms
all the way down! Thanks
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From:usr0764a 02/28/90 21:49 Re:00000
Subject: Shrimp stir fry
How about an idiot proof recipe for STIR FRY SHRIMP, for
a non cooking friend of mine? Help Please. Thanks.
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From:sysop088 03/04/90 13:07 Re:00000
Subject: Request: Egg Roll-(R)
These take a little time but are well worth the effort.
36 Egg Roll Skins
Filling:
3 tbsp. cooking oil
1 c. finely chopped onion
1 lb. ground pork
1 c. cooked chicken or shrimp, chopped
1 c. fresh bean sprouts
1 c. finely chopped celery
1 c. diced pea pods
1 c. shredded cabbage
1/2 c. finely chopped water chestnuts
1 tbsp. Accent
1 tbsp. soy sauce
1 tsp. sugar
2 tsp. garlic salt
salt & pepper to taste
Heat the oil in a large frying pan. Saute onions until transparent.
Add pork, then shrimp or chicken. Cook for 3 - 5 minutes, stirring
constantly. Add remaining ingredients. Fry over medium heat until
vegetables are crisp tender. Drain mixture well and allow to cool.
Place one heaping teaspoon of filling along one side of egg roll
wrapper. Fold over the ends of skin and roll to end. Paste the roll
together at the edges with warm water.
Fry in hot deep fat (360) until skin is crisp and golden brown.
You can make these ahead of time and freeze after egg egg rolls
have been rolled. Fry them while frozen so they keep their shape.
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From:sysop088 03/05/90 00:42 Re:00000
Subject: Feta Cheesecakes
1/2 c. fine, dry breadcrumbs
1/2 c. ground pecans
1/4 c. butter or margarine
1-8 oz. package cream cheese, softened
4 oz. crumbled feta cheese
1 egg
2 tbsp. milk
1/8 tsp. hot sauce
Herbed Tomato Sauce
Sliced Ripe Olives
Fresh Parsley Sprigs
Combine first 3 ingredients; stir well. Line 1 3/4" muffin pans
with liners. Spoon and press about 1 tsp. of mixture into bottom
of each liner.
Beat cream cheese at medium speed of electric mixer until fluffy;
add feta cheese and egg, beating well. Stir in milk and hot sauce.
Spoon mixture evenly into liners. Bake at 350 for 10 - 12 minutes.
Let cool, cover and chill.
Remove paper liners. Spoon about 1/2 tsp. Hebed Tomato Sauce over
each cheesecake. Garnish with olives and parsely. Cover and chill
until ready to serve. Approx. 4 dozen.
Herbed Tomato Sauce:
1/2 c. tomato sauce
2 tbsp. tomato paste
1 tbsp. minced onion
1 small clove garlic, minced
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. pepper
Combine all ingredients in a saucepan. Cook over medium heat
until thickened, approx. 5 minutes.
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From:sysop088 03/05/90 00:54 Re:00000
Subject: Shrimp stir fry-(R)
This is really easy and quite good. I'll post another recipe
that's a little more work and you can decide!
4 c. boiled rice, cold
1 chopped onion, (1/2 cup)
3 tbsp. oil
3 eggs, beaten
1 lb. raw shrimp, peeled and deveined
1/2 c. sliced mushrooms
1/2 c. sliced waterchestnuts
2 c. fresh bean sprouts
2 tbsp. soy sauce
1/2 tsp. sugar
Heat 1 tsp. oil and fry eggs until set. Remove eggs and shred. Heat
rest of oil and brown onion and rice. Add shrimp, stirring while cooking
until they are pink. Add rest of ingredients except bean sprouts and
stir well until heated through, about 5 minutes. Add bean sprouts and
heat another 1-2 minutes. Top with shredded egg.
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From:usr0486a 03/06/90 13:28 Re:00000
Subject: bbq sauce
99.TXT
WEBER'S TANGY BAR-B-QUE SAUCE :
1/2 C. chopped celery____________ 2 T. sugar_______________________
1/4 C. chopped onion_____________ 1 T. Worcestershire sauce________
2 T. butter______________________ 1 teas. dry mustard______________
1 C. Ketchup_____________________ 1/4 teas. salt___________________
1/4 C. lemon juice_______________ dash of pepper___________________
2 T. vinegar_____________________ _________________________________
Saute celery and onions in butter, add everything else and simmer 10-_
to 15 min.____________________________________________________________
______________________________________________________________________
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From:usr0486a 03/06/90 13:29 Re:00000
Subject: lemon grilling sauce
90.TXT
LEMON GRILLING SAUCE :
JUICE OF 1 LEMON_________________ Ground Black pepper to taste_____
1 T. Margarine___________________ _________________________________
1 T. Honey_______________________ _________________________________
1 teas. low-sodium Worcestershire _________________________________
1 teas. Chopped Parsley__________ _________________________________
Dash of Red pepper_______________ _________________________________
Melt everything in a 8x8 pan, warm and stir. Remove the skin from 6 _
chicken breasts, place in sauce, turn a couple of times to coat. ____
Marinate, meaty side down for at least 1 hr. or overnite. Grill over
medium coals, turning often._________________________________________
_____________________________________________________________________
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From:usr0486a 03/06/90 13:31 Re:00000
Subject: Big Al's Chili
79.TXT
Not being a hunter I get very few chances to taste properly
prepared game meat. Most of my friends who are weekend hunters
have a knack for making game meat taste even gamier.
Except for Big Al and his wife. Al's wife treated me to a
batch of her famous VENISON CHILI this past week. In exchange
for helping with the clean-up and promising to keep the 'secret'
she scribbled down her secret formula on the back of an old
envelope and passed it on to me for safe keeping. So here it is
(I had my fingers crossed);
BIG AL'S VENISON CHILI
1qt Boiling water
2lb Ground Venison or ground beef
1/2 tea. Cummin
1 tea. Worchertershire
1 clove chopped Garlic
2 T. Chili Powder
1 tea. Black Pepper
1 tea. Red Pepper
1 T. salt
1 6oz. Can Tomato Paste
3 bay leaves
1 1/2 T. ground Allspice
1 tea. Cinnamon
1 six-pack of your favorite beer
1 big ham bone
Crumbble the ground meat into the boiling water, add
everything else except for the last two ingredients. Give the
ham bone to your hunting dog and sit back and drink the beer
while you simmer and stir the Chili for at least 3 hours. When
it's finished pour over spagetti, add cheese, chopped onions,
beans or whatever you like. Or just eat it plain. If you enjoy
it, pass the recipe on. But if you run into Big Al's wife,
don't tell her where you got it. I'm still trying to talk her
out of her Beef Stew recipe.
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From:usr0486a 03/09/90 08:36 Re:00000
Subject: cheese chicken
C H E E S E B A K E D C H I C K E N :
2 small chicken breasts 1 T. butter/margarine 2 tsp butter extra
1/3 cup grated Parmesan cheese
----------------------------------------------------------------------------
Dip the chicken breasts in the 1 tablespoon melted butter or margarine, then
in the Parmesan cheese.....Melt remaining 2 tablespoons butter in a shallow
pie plate......Place chicken breasts skin side up in pie plate. Bake the
chicken in hot oven (400xF) oven about 50 minutes or till the chicken is
tender.....Spoon drippings over chicken once or twice during the baking time.
Cover with foil the last [15] minutes if necessary to prevent the chicken
from over browning.........Makes 2 servings.....
<<< B o b >>>
-----------------------------------------------------
Refd:00447
From:usr0764a 03/09/90 13:38 Re:00000
Subject: HELP PLEASE
Looking for help...Please see number 35 Thanks
-----------------------------------------------------
From:usr0482a 03/16/90 15:22 Re:00000
Subject: Bread Pudding Recipe
For Fred Baum
You might try calling the Science and Technology Department of the Public
Library (369-6936) to see if anyone there can come up with the recipe
you are looking for. They have an extensive cookbook collection which
includes a number of Kentucky cookbooks.
usr 0764a
-----------------------------------------------------
From:usr0486a 03/18/90 11:12 Re:00000
Subject: bbq
Barbecue Sauce
3 c Onions, chopped 1/4 c Honey
1 T Garlic, chopped 2 T Lemon juice
1 c Sweet pepper, chopped 1 T Salt
1/2 c Parsley, dried 3 T Lea & Perrins
1 c Dry white wine 1/2 t Mint, dried
3 T Vinegar 1 T Liquid smoke
2 c Ketchup 1/2 T Louisiana hot sauce
Place all ingredients in a pot that is big enough to hold
them. Bring to a boil. Cook, covered, on low heat for
several hours.
-----------------------------------------------------
From:usr0486a 03/18/90 11:13 Re:00000
Subject: bbq2
Barbecue Sauce au Justin
2 c Onion, chopped 1/2 c Wine vinegar
1/2 c Bell pepper, chopped 4 t Salt
1/2 c Olive oil 1/4 c Louisiana hot sauce
2 T Garlic, chopped 1 1/2 c Dry red wine
2 c Ketchup 1/2 t Celery seed
2 T Parsley, dried 1 c Steak sauce
2 T Lemon juice
Saute onions and bell pepper in olive oil. Add garlic, wine
and the rest of the ingredients. Bring to a boil. Cover,
then cook over a low fire for at least 2 hours. Use on finished
barbecue, NOT AS A BASTING SAUCE.
-----------------------------------------------------
From:usr0486a 03/18/90 11:15 Re:00000
Subject: bbq3
Comforting Barbecue Sauce
4 c Onions, chopped 1 c Celery, chopped
1 c Bell pepper, chopped 1 c Fresh parsley, chopped
1 c Peanut cooking oil 2 T Garlic, chopped
3 c Steak sauce 1/2 c Louisiana hot sauce
3 c Ketchup 3 t Salt
1 c Southern Comfort Liquor
In a large skillet, saute onions, celery, bell pepper and parsley
in peanut oil until onions are clear or tender. Add garlic and
cook a little longer. Add steak sauce, hot sauce, and ketchup.
Salt to taste. Add Southern Comfort. Bring to a boil. Lower
heat and cover. Cook for 2 to 3 hours. This sauce can be stored
in the refrigerator for several weeks.
Makes 3 quarts to 1 gallon.
-----------------------------------------------------
From:usr5429a 03/21/90 23:44 Re:00000
Subject: Hot/Sour
...just a recommendation to try the "quick" hot/sour soup recipe
posted by Dianne on Feb 27.
-----------------------------------------------------
From:usr1039a 03/22/90 10:47 Re:00000
Subject: Vegetable Lasagne
Does anyone out there have a recipe for a vegetable lasagne?
-----------------------------------------------------
From:usr1705a 03/22/90 20:28 Re:00000
Subject: Vegetable Lasagne-(R)
Zucchini Lasagne
This recipe uses strips of fried zucchini in place of Pasta but
pasta could also be used. It can be prepared ahead of time before
baking. If sodium is problem use no-salt-added ricotta and
homemade spaghetti sauce.
2 large zucchinis
1/4 cup white or whole-wheat pastry flour
Salt if desired, to taste
Freshly ground black pepper to taste
Oil for frying
1 15 oz container of part-skim ricotta
1 egg white plus 1 whole egg
1 teaspoon oregano
1/4 cup grated Parmesan, divided
2 cups spaghetti sauce, homemade or from a jar
(sorry Divided)
1/2 pound part-skim mozzarella, shredded, divided
1. Slice zucchinis lengthwise into 1/4-inch slices. Mix the flour
with the salt and pepper (or alternate no-salt seasoning), and
dip both sides of the zuicchini slices into the mixture.
2. In a large, non-stick skillet, heat oil, and fry the zucchini
slices, half at a time, over medium heat until they are golden brown
turning them once. Remove zucchini to a platter covered with a paper
towel.
ium bowl, combine the ricotta, egg white and whole egg,
oregano, and 3 tablespoons of the Parmesan.
4. In the bottom of a baking pan approximately 12 X 8 X 2 inches, spread
1 cup of the spaghetti sauce, top with half the zucchini slices, then half
the ricotta mixture, half the mozzarella. Repeat the layers. Sprinkle
the lasagne with the remaining Parmesan.
5. Bake the lasgne in a preheated 350 degree oven for 45 minutes or until
the lasagne is bubbly. Let the lasagne stand for about 10 minutes before
serving.
If you need more information on where this lovely recipe
first came from leave a message for usr1705a
My family has really enjoyed this many time.
-----------------------------------------------------
From:usr1705a 03/22/90 21:24 Re:00000
Subject: Vegetable Lasagne-(R)
ZUCCHINI LASAGNE EDITED
step 3
In a medium bowl, combine the ricotta, egg white and whole egg,
oregano, and 3 tablespoons of Parmesan.
Sorry Folks This is my first time
and I really need to learn how to edit.
-----------------------------------------------------
From:usr0486a 03/28/90 07:42 Re:00000
Subject: potatoes
Potato Time
6 potatoes, in 1/2" slices
1 1/2 c mayonnaise
1 onion, minced
1 T soy sauce
1 T oregano leaves
1/2 tsp garlic powder
3 T parsley
1 1/2 c cracker crumbs
1 c grated Parmesan cheese, (opt)
Place potato slices in covered vegetable steamer; steam 12 minutes; drain
and cool. Mix together mayonnaise, onion, soy sauce, oregano, garlic and
parsley. Frost each potato slice with this mixture, and then dip it into
cracker crumbs. Bake on cookie sheets at 350 degrees for 10 minutes.
Sprinkle with Parmesan and serve hot.
To make as a casserole, cover bottom of casserole with potato slices, spread
on mayonnaise mixture, then sprinkle on crumbs. Continue in layers until all
ingredients are used. Bake at 350 degrees for 1 hour. Top with Parmesan
and serve.
-----------------------------------------------------
From:usr0486a 03/28/90 07:44 Re:00000
Subject: pork chops
Pork Chops Vermont
1 c catsup
1 c maple syrup
2/3 c white wine
1/4 c water
1 bouillon cube
1 bay leaf
2 cloves garlic, minced
1/4 tsp ground ginger
3/4 tsp thyme
1 1/2 tsp basil
1/2 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
4 pork chops, 1 1/2" thick
In sauce pan, combine all ingredients except pork chops. Bring to a boil,
then reduce heat and simmer uncovered for 30 minutes; stir occasionally.
Meanwhile, bake chops 30 minutes at 375 degrees; pour sauce over chops.
Bake 15-20 minutes more, spooning sauce over chops every 5 minutes.
Serves 4
---------------------------------------------------------
From:usr0991a 03/29/90 15:32 Re:00000
Subject: message to sysop088
I tried your feta Cheesecake recipe and they did not turn out too good.
Is there a secret to making them?
The recipe sounded awfully good and I would really like to try it again,
Any suggestions?
I wasn't sure how thick the cheese should be in comparison to the crust,
Can you give me an idea?
---------------------------------------------------------
From:usr0357a 04/01/90 19:19 Re:00000
Subject: Carmel Popcorn
We just tried some new carmel popcorn that we purchased at the store
and we liked it very much. We remembered that we use to make carmel
popcorn at home, but have not done so in a long time. We would like to
make some home made carmel popcorn, but we can not remember or find the
recipe. If anyone has a recipe for carmel popcorn please post it to
the bulletin board.
Thank You
Jim Updike
---------------------------------------------------------
From:usr0555a 04/02/90 22:07 Re:00000
Subject: Big Al's Chili-(R)
Roger-browsing thru here for wife, when I came across your recipe with the
ingredients of a 6 pack of beer, and a ham bone...Got a good laugh, really
enjoyed your comments! Nothing like a good sense of humour. Just wanted to
(excuse me) let you know, looking forward to more...JT
---------------------------------------------------------
From:usr0486a 04/03/90 19:30 Re:00000
Subject: beef stew
BIG AL'S HEARTY STEW
Well I finally did it! I talked Big Al's wife out of her famous
Beef Stew recipe. It's better than Mom's (sorry Mom.)
Big Al's wife has a gift for changing ordinary kitchen garbage
into a gourmet feast. Kathryn McGilly, Kate or Big Al's wife to her
friends, was blessed by the lepricans. People who know her will kill
for an 'invite' to dinner.
Her magic is always served at the big oak kitchen table, across
the room from a steel black cast iron cooking stove. As many times as
I've warmed myself next to that stove I don't think I've ever seen it
without the old enamel coated coffee pot simmering on the back. She
sets a simple table in the old country way. And her biscuits and breads
are as much of a main course as her soups and stews.
Well today she 'gifted' me with THE recipe. (she didn't think it
'seemly' that a grown man should cry and beg.) So, here it is.
2 1/2 lbs. lean stew beef 1/4 teas. parsley flakes
4 beef bullion cubes 1/8 teas. rosemary
1 large bay leaf 1/8 teas. thyme
2 teas. salt 1 chopped green bell pepper
1/4 teas. pepper 1 lg. chopped onion
1/8 teas. oregano 1 chopped tomato
6 C. water 1/2 C. chopped celery
1/2 C. diced carrots 1/2 C. peas
1/2 C. corn 1/2 C. baby limas
1 1/2 C. cubed potatoes
Vegetables used were the canned pre-cooked kind. You may use fresh or
leftover veggies, or any mix of vegetables you like. Adjust the cooking
time accordingly.
Take grandmas' large ol' cast iron skillet. The one blackened with
years of flavor. Heat it till it almost smokes and then throw in a table-
spoon or two of bacon fat. Wait until it's melted and hot and then, in
small portions, throw in the beef. Brown well, removing the portions and
adding more as you go. When all the Beef has been browned turn the skillet
to high. When it starts to 'smoke' again, slowly add two cups beef stock
or water. Stir and scrape the skillet to make a good rich gravy.
Now, put the browned meat in a large stock pot, add gravy-stock, onions,
peppers, tomatoes, and all the spices. Simmer for 3 hours or pressure
cook for 1/2 hr. Add remaining ingredients and simmer 1 hour more. During
the last half hour mix 1/2 cup flour with 1 cup of cold water. Slowly
stir this into the soup and simmer at least 1/2 hr. to thicken.
Serve with a hearty round-loafed bread. Wheat or dark rye to dip in
the gravy or layer with country butter.
Roger W.
---------------------------------------------------------
From:usr0486a 04/03/90 19:38 Re:00000
Subject: Big Al's Chili-(R-(R)
Thank's John. I came up with that recipe after about 20 yrs of playing with
different chili recipes. About 2 yrs. ago I wrote a short story around it
to give it 'flavor'. Then I u/l'ed it to the Cinn. Computer connection as
a zipped file. It's traveled to a lot of boards and is now even on cd-rom.
If you like it check message #61. It's my favorite beef stew recipe written
up the same way. It's only the second time I've u/l'ed it to a board, so
you can be one of the first to try it.
My real specialty is BBQ ribs. Slow cooked on a smoker grill.
---------------------------------------------------------
From:usr0486a 04/04/90 11:00 Re:00000
Subject: hot chicken wings
Hot Chicken Wings
2 1/2 lb Chicken wings 1 x Oil for frying (optional)
6 oz Hot sauce or Tabasco 1/2 c Melted butter
Cut the chicken wings in two at the joints. In a large frying
pan or skillet; heat to 360F enough oil (or shortening) to
cover the chicken wings. Add the wings and fry until crisp,
about 12-15 minutes.
To bake, preheat the oven to 450F. Spread the chicken wings
out on a baking sheet in one layer and bake 45 minutes.
To make the sauce, combine the Hot Sauce or Tabasco and melted
butter and blend thoroughly. As soon as the chicken wings are
cooked, douse with the sauce, and serve immediately.
---------------------------------------------------------
From:usr0486a 04/04/90 11:02 Re:00000
Subject: Chicken Fried Steak
83.TXT
CHICKEN FRIED STEAK & GRAVY :
4 CUBE STEAKS, 4-5 oz. each______ _________________________________
3 eggs, beaten___________________ _________________________________
1 C. flour mixed w/1 teas. pepper _________________________________
1 to 2 C. oil____________________ _________________________________
1 C. milk________________________ _________________________________
salt and pepper to taste_________ _________________________________
Dip steaks in egg, then dredge in flour and pepper mix. Repeat again.
Heat oil to 360-375 degrees. (about 1/2" of oil in skillet) Put _____
steaks in oil, brown about 6-8 min. on first side, 3-4 min. on 2nd. _
side. ( golden brown) Remove from oil and set on paper towel. Pour of
all but 2 T. of the oil. Add 2 T. of the flour mix, stirring for ____
about 1 min. Add milk, a little at a time, stirring until the gravy _
is thick. Add salt and pepper to taste.______________________________
_____________________________________________________________________
---------------------------------------------------------
From:usr0486a 04/04/90 11:03 Re:00000
Subject: Pork Chops & stuffin'
93.TXT
"Micro-Wave"
PORK CHOPS 'N' STUFFING
1/2 C. finely chopped onion
1/2 C. finely chopped celery
3 T. butter
6 C. soft bread cubes
2 teas. parsley flakes
1/2 teas. poultry seasoning
3/4 C. chicken broth
6 pork chops, 1/2" thick
1 (10 3/4-oz.) can of condensed cream of chicken soup
1/3 C. milk
paprika
Place onion, celery, and butter in a 12 x 8 x 2" glass baking
dish. Cover with plastic wrap, turning back one corner to vent
steam. Micro-wave on HIGH for 5 min., stirring after 3 min.
Stir in the bread cubes, parsley, poultry seasoning, and
chicken broth, mix well. Spread stuffing mix in even layer in
the same dish. Arrange pork chops on top of stuffing with the
meaty sides to the outside of dish.
Stir together the chicken soup and milk. Pour over the chops
and stuffing. Cover with waxed paper.
Micro-wave at 50% power for 40 min. Or until the meat next
to the bone has lost it's pink color. Rotating the dish after 20
min. . Sprinkle with paprika.
---------------------------------------------------------
From:usr0486a 04/04/90 11:05 Re:00000
Subject: Turtle Cake
98.TXT
TURTLE CAKE :
1 box Swiss Chocolate cake mix___ _________________________________
1 lg. can Eagle brand milk_______ _________________________________
1 lg. bag each of Pecans, Choc.__ _________________________________
chips, and caramels______________ _________________________________
_________________________________ _________________________________
_________________________________ _________________________________
Mix cake, pour half into a large sheet pan, bake 15min. at 350, cool.
Melt caramels and milk together, pour on top of cake. Sprinkle ______
chocolate chips and pecans on top of that. Then pour on the rest of _
the cake mix. Bake 30-35 min. longer, cool, sprinkle with powdered __
sugar. Cut into small pcs.___________________________________________
_____________________________________________________________________
---------------------------------------------------------
From:usr0486a 04/04/90 11:07 Re:00000
Subject: Weber's BBQ sauce
99.TXT
WEBER'S TANGY BAR-B-QUE SAUCE :
1/2 C. chopped celery____________ 2 T. sugar_______________________
1/4 C. chopped onion_____________ 1 T. Worcestershire sauce________
2 T. butter______________________ 1 teas. dry mustard______________
1 C. Ketchup_____________________ 1/4 teas. salt___________________
1/4 C. lemon juice_______________ dash of pepper___________________
2 T. vinegar_____________________ _________________________________
Saute celery and onions in butter, add everything else and simmer 10-_
to 15 min.____________________________________________________________
______________________________________________________________________
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From:usr0482a 04/04/90 20:30 Re:00000
Subject: Carmel Popcorn-(R)
Here is a recipe for carmel popcorn from the JOY OF COOKING:
Melt 1-1/2 T. bautterutter . Add 1-1/2 C. brown sugar and 6 T. water. and stir
cover and cook 3 min.
Uncovujnntils steam washes down sides of pan. Uncover and cook , without stir-
Pour over 6 C. of popped corn
and stir gently with a wooden spoon unstiltill well coated/.
I haven't tried this recipe so I can't vouch for the results. Hope it
works out for you.
John E. Johns
---------------------------------------------------------
From:usr0482a 04/04/90 20:46 Re:00000
Subject: Carmel Popcorn-(R-(R)
Sosrryrry! Something went wrong in the pratnsmission of Message 68. Here
are corrections: Dissoslve the brown sugar in the melted butter and
water. Bring to a boil, cover and cook 3 min. until steam washes
down sides of pan. Uncover and cook, without stirring, to the
sosft-ball stage, 238 degrees. Pour over 6 C. of popped corn.
Hope this correction comes through okay.
---------------------------------------------------------
From:sysop088 04/04/90 22:28 Re:00000
Subject: Carmel Popcorn-(R)
Kate's Carmekl Corn
2 sticks butter
1Half cup light Karo syrup
2 c. brown sugar
1/2 tsp. salt
1 tsp. vanilla
1/2 tsp. baking soda
6 quarts popcorn
Melt butter, add brown sugar, salt, and syrup stirring cionstantly
yuntil mixture ciomes to a boil. Boil 5 minutes , without stirring.
Remove from heat, add vanilla and baking soda. Stir till mixed.
Slowly opour over popcorn and mix thoroughly. Spread mixture
on shallow baking pans (2). Bake at 250 degrees firor 1 hiurour
stirring every 15 minutes.
This is a melt in your mouth, buttery reciope and very addictive.
ope you enjoyH.
q ---------------------------------------------------------
OM
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From:usr1687a 04/06/90 07:48 Re:00000
Subject: Peanut butter chololate candy
Mix together and blend with an
electric mixer:
2 c peanut butter
3 1/2 c confectioners sugar
1 stick margerine melted
3/4 brown sugar
vanilla
Spread into a 12x15 pan and beat
down, or roll into 1 inch balls.
Melt together:
2 c chololate chips
1 stick margerine
Pour over peanut butter in pan or
insert toothpick into balls and
dip into melted chocolate leaving
a small area at the top so it looks
like a buckeye.
This candy is a must for Reece's
peanut butter lovers!!!!!
---------------------------------------------------------
From:usr1687a 04/06/90 07:57 Re:00000
Subject: looking for Tartar sause
Does anyone have a good recipe for tartar sauce? I would appreciate it.
---------------------------------------------------------
From:usr0486a 04/06/90 08:29 Re:00000
Subject: looking for Tarta-(R)
Lisa's Tartar Sauce.
4 c Mayonnaise 1 c Parsley, chopped fine
1 c Sweet relish,chopped&drained 1 x Dash, Lea & Perrins
1 c Chow chow (sour)drained 1 x Bunch green onions, chopped
1 x Louisiana hot sauce (dash) 1 ea Medium onion, chopped fine
Mix all ingredients well and refrigerate ovedrnight for best
flavour. This can be used on all seafood. Tastes good also, to.
Sauce can be stored in the refrigerator for some time.
Justin Wilsons "Outdoor cooking With Inside Help"
---------------------------------------------------------
From:usr1306a 04/07/90 16:57 Re:00000
Subject: request: sweet corn bread
Does anyone have a recipe for sweet corn bread? The recipe I have
right now is just plain corn bread (and isn't really that good).
|
Thanks in advance for any help.
bye
---------------------------------------------------------
Refd:00510
Refd:00511
From:usr0764a 04/10/90 11:28 Re:00000
Subject: looking for Tarta-(R)
Sylvia, Here are two recipes for tarter sauce both of which are
excellent. The first is from The L.L.Bean Book of New England
Cookery and the second is from Keep Cooking the Maine Way. Hope
you enjoy. If I can be of any further help, give a yell!
#1
1 cup Mayonnaise (home made if possible) Hellmans otherwise
1 teaspoom finly chopped shallots
1 teaspoon minced parsley
1/2 teaspoon chopped onion
1 teaspoon finely chpooed gerkins
2 teaspoons chopped pickled capers
1 teaspoon chopped black olives (optional)
Spoon Mayo into a 2 cup mixing bowl, add the other ingredients,
and stir until all is evenly distributed.
MAKES ABOUT 1 1/4 CUPS
#2
1 cup mayonnaise
1/2 teaspoon minced onion
1/2 teaspoon minced parsley
1/4 cup chopped dill pickels
2 tablespoons chopped stuffed olives
1 teaspoon vinegar
dash black pepper
Combine,refrigerate in covered jar.
Enjoy...Fred
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From:usr0008a 04/10/90 12:50 Re:00000
Subject: hot fudge?
I'm looking for a great hot fudge sauce recipe. Does anyone o9uut theere
have one that makes enough to go over 14 desersts?serts?
---------------------------------------------------------
From:usr0764a 04/10/90 15:21 Re:00000
Subject: hot fudge?-(R)
Cyndy;
Why don't you try GOLD MEDAL PRODUCTS in Cincinnati. They supply
concessionairs with every kind of product. They are located
in the old Crosley Field area and are listed in the phone book.
They will have your hot fudge sauce ready made...no fuss no bother
and usually lots cheaper. Good luck. Let me know how it turns out.
Fred
---------------------------------------------------------
From:sysop088 04/11/90 20:42 Re:00000
Subject: looking for Tarta-(R)
This recipe calls for making yor ur own mayonnaise' , but you can also
use 1 1/4 c. prepared mayo. This is als really good also realy ly good
as a dip foe fresh veggies.
2 large egg yolks, room temperature
2 tbsp. fresh lemon juice
salt and fresh ground black pepper
1 c. extra virgin olive oil
1/2 tsp. minced fresh oarsley p
2 tbsp. minced dill pickle
1 tbsp. drained capers, minceed
1 tbsp. finely choppped red onion
1 clove garlic minced
To make the mayo, place egg yolks in bowl of food processor. Add 1
tbsp. of lemon juice abd nd a sprinkle of the salt abdnd pepper. Process
until throroughly combined.
With the machine running, slowly add the olive oil in a thin stream..
The mixture wukk becineome quite thick. When all oil is incorporated,
add the remaining 1 tbsp. lemon juice.
Scrape mayo into medium bowl, add remaining ingredients abd mix welll.ddn
Cover and refrigerate. This will keep firor about 1week covered.
---------------------------------------------------------
From:sysop088 04/12/90 15:02 Re:00000
Subject: Pineapple Ginger Dip
This is a great dip firor fresh fruit abd wioulnd wiould make a nice addition
for your Easter buffet table.
2 - 8 oz. packages softened cream cheese
1/4 c. plus 1 tbsp. pineapple juice
1 tbsp. lemon juice
1 tbsp. grated orange rind
1 1/2 - 2 tsp. ground ginger
1/4 c. fkaflaked coconut', toasted
2 tbsp. opowdered sgaruugar (optional, if you like it sweeter)
Beat cream cheese until light and fluffy. Sitrtir unin remaining
ingredients.
---------------------------------------------------------
From:sysop088 04/12/90 15:21 Re:00000
Subject: Tangy Baedked Eggs
6 Engkislish muffins, toasted and buttered
1 can condensed cream of celery soup
1 can condensed cream of mushroom soup
1/2 c. sour cream
6 tbsp. chopped green onions
2 tbsp. Worcestershire sauce
1/4 c. dry Sherry
2 tbsp. dijon mustard
4 tsp. chopped pimiento
1/2 tsp. Tabasco
1/2 tsp. dry basil
1/2 tsp. dry oregano
12 extra large eggs
1 c. grated parmesan cheese
1/2 tsp. paprika1
Keep muffins in warm oven. In medium bowl, mix soups, sour cream,
green onions, Worcestershire sauce, sherry, mustard, pimiento,
Tabasco, basil and oregano. Spread this sauce into 2 9x13 baking
pans. Break eggs onto suace and sprinkle them wth cheese abdnd paprika.
Bake uncovered in a 325 oven until the whites ar e set, about 25 min.
Lift each egg on a mufifin half ad spoon some sauce over egg.
to a muffin half abdnd spoon sauce over egg.
---------------------------------------------------------
From:sysop088 04/12/90 15:47 Re:00000
Subject: message to sysop0-(R)
Dara, first let me apologize for not getting back to you sooner.
The first thing you need tio do is thaw out your ingredients....
Next, I double checked the recipe to mae ke sre ure I ciopied it correctly
abnd it all checks out. I use a food processor or mixer to combine
the cream chesese, etc. so it is very fluffy. They shouldn't be over
1/2 inch thick with approx . one quarter crust abd thend the remaineder
topping. I really can't think of anything else tiricky abotut them. Try it
again adnd let me know.
---------------------------------------------------------
From:usr1134a 04/12/90 18:13 Re:00000
Subject: hot fudge?-(R)
cyndy,
i've got a great recipe for hot fudge, handed down through my family.
it will make enough for 7-8, so you'll need to make 2 batches.
if interested, let me know.
---------------------------------------------------------
From:usr0290a 04/12/90 18:54 Re:00000
Subject: dynamite spinach
CRUMB TOPPED CREAMED SPINACH
1 pkg. (18oz) leaf spinach 1t salt
1/4 c butter 1/8 t ground nutmeg
3 T finely chopped onions 1/3 c grated parmesan cheese
3 T all purpose flour 1/2 c bread crumbs
1 1/2 c milk 1 1/2 T butter melted
Cook and drain spinach. Melt 3 T butter in pan. Add onions & cook till
tender. Blend in flour, salt, & nutmeg. --stirrinr over low hw-heat.
Gradually add milk, stirring until sauce thickens. Add cheese & spinach
Heat thoroughly. Meanwhile mix breadcrumbs w/ melted butter. Place
spinach in serving dish & sprinkle w/ bread -crumb mixture. Serve
immediately and BON APPETIT1-!!
---------------------------------------------------------
From:usr0290a 04/12/90 19:06 Re:00000
Subject: second best chili!
SECOND BEST CHILI!
4 -# lean shank or grd chuck 2 t. oregano
1 med onion, chopped 1 t. salt
2 or 3 cloved garlic, minced 1/4 t. black pepper
1-15oz can tomatoe sauce 1/4 c.cayenne (dare to go more)
1 12oz can beer(Micheloeb dry) 1 t. paprika
4-6 T. chi;li powder 1/2 t. sugar
1 T. grd. cumin
Cook as for any chili, till done or the spoon dissolves!! Then mix 1 T.
all porpose flour & 1 T. cornmeal w/enough cold water to make a paste &
add to chili to thicken. Serve w/chopped onions garnish W/plenty of COLD
beer. This is H O T for adults only. I use 6 T. chili poeder you may use
more , if you dare!!! Cook covered, if using crockpot use less liquid Add
beans ,if you like. Enjoy but be CAREFUL!
---------------------------------------------------------
From:usr1563a 04/13/90 01:34 Re:00000
Subject: Awesome Malt
Here Are The Ingredients
1-Blinder
2-6 different kinds of cookies
2 kind of cookies but in 8 Each
3 put in 7
4 Put In 6
5 Put In 6
6 Put In 6
=Different Kinds
=How Manny
2-3 SCOOPS of Vanillia Ice Cream
& Also Crush Up The Cookies!
Blend It On Med.Fast Speed.
Let Bliend For About 1 Minute.
It will make about 2-3 Serving
In A Reg.Size Blender.
---------------------------------------------------------
From:usr0290a 04/15/90 20:35 Re:00000
Subject: deviled eggs
HELP. Does anyone have a good recipe for the age old problem of turning
the Easter egg into the deviled egg. As usual I am sy tuck with quite
a few brightly colored egg and have had my fill of hardboiled hen fruit.
I am also tired of the mundane recipe. Thanx
---------------------------------------------------------
From:usr1282a 04/16/90 14:17 Re:00000
Subject: FORTUNE COOKIE
FORTUNE COOKIES
3 egg whites
1/4 cup granulated sugar
1/8 teaspoon salt
1/2 cup butter, melted
1/2 cup all-purpose flour
2 teaspoons almond extract
Preheat oven to 300 degrees.
Beat egg whites until frothy. Beat in sugar and salt. Stir in
butter, flour and extract.
Spray baking sheet well with a non-stick spray like Pam. Making no
more than six cookies at a time, drop batter by rounded teaspoonfuls
onto baking sheet about 3 inches apart. Bake eight to 13 minutes or
until edges are light golden brown.
While cookies are still warm and pliable, hold each cookie in the
palm of your hand and place a fortune on one-half of cookie. Fold
cookie in half over the fortune. Drape the center of the folded cookie
over the handle of a wooden spoon. Fold the edges of the cookie around
spoon until sides touch; slide off spoon.
Repeat with remaining cookies. If cookies become brittle, return
the pan to the oven for about one minute to soften. Store in airtight
container. Makes 3 dozen cookies.
---------------------------------------------------------
From:usr1070a 04/20/90 16:26 Re:00000
Subject: Little Devils
Little Devils
=============
1lb ground beef
1lb mild sausage
1lb Velveeta
1/2 tsp Cayanne pepper
1tsp oregano
Brown & drain meats together.
Add cheese chuncks & spices to meat over low heat until cheese is melted.
Spoon out onto party ryes & bake for 15 min.
To freeze, put in freezer to harden before putting in freezer bags.
They go great with a cold beer6.
---------------------------------------------------------
From:usr0790a 04/23/90 12:15 Re:00000
Subject: Deviled Egg Recipe
My favorite recipe for deveiled eggs is to mix the yolks with
mayonnaise or miracle whip, mustard, salt, pepper and celery
seed. I havent given a measurements so youll have to
experiment to get the flavor you want. (Woops I forgot vinegar
also) You can use these same recipe? including the chopped
up whites to make egg salad.
---------------------------------------------------------
From:usr0290a 04/25/90 18:33 Re:00000
Subject: Deviled Egg Recip-(R)
Thanx for the deviled egg recipe,
---------------------------------------------------------
From:usr0486a 04/29/90 15:32 Re:00000
Subject: sweet & sour pork
Sweet 'N' Sour Pork
1 1/2 lb Fresh Pork Shoulder * 1 ea Med. Onion, Sliced
8 oz (1 cn) Pineapple Chunks 1/4 c Packed Brown Sugar
3 T Cornstarch 2 T Lemon Juice
1 T Imported Soy Sauce 1 t Salt
1/8 t Pepper 1/8 t Ground Ginger
1 ea Small Green Pepper ** 6 oz (1 Pk) Frozen Pea Pods
* Pork shoulder should be cut into 1/2-inch cubes.
** Green pepper should be seeded and cut into 1-inche pieces.
Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon
juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and
microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes,
stirring every 3 minutes.
Stir in green pepper and pea pods. Cover and microwave on high (100%)
green pepper and pea pods are tender, 3 to 4 minutes.
---------------------------------------------------------
From:usr0486a 04/29/90 15:33 Re:00000
Subject: chicken stir fry
Chicken 'n' Vegetable Stir Fry
3 T Oil 1 lb Bonless Chicken Breasts *
1/2 c Broccoli Forets 2 oz Snow Peas (About 1/2 C)
1 ea Med Carrot Thinly Sliced 1/2 ea Med Red or Green Pepper **
1 ea Env Golden Onion Soup Mix 1 t Cornstarch
1/2 t Ground Ginger 1 1/2 c Water
2 t Imported Soy Sauce 1 t White or Rice Vinegar
1 x Hot Cooked Rice
* Chicken breasts should be cut into thin strips.
** Sweet pepper should be cut into thin strips.
In large skillet, heat oil and cook chicken with vegetables over medium-
high heat, stirring constantly. 10 minutes or until chicken is golden and
vegetables are crisp-tender. Thoroughly blend golden onion recipe soup
mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken
mixture. Bring to a boil, then simmer uncovered t minutes or until sauce
is thickened. Serve over hot rice and garnish, if desired, with sliced
green onion and toasted sesame seeds.
---------------------------------------------------------
From:usr0486a 04/29/90 15:35 Re:00000
Subject: baklava
A25.TXT
Nona's Baklava
1 c butter (salted) 1 pound each walnuts and almonds,
1 c honey chopped fine, not ground
1/2 c sweet butter, melted 1 tsp nutmeg
1 box fillo dough
Heat regular (salted) butter with honey until mixture bubbles. Set aside about
1/8 of it. In a bowl, combine nuts and nutmeg. Pour remaining 7/8 of honey
syrup over nut mix to moisten.
Lay fillo dough on cutting board lengthwise. Brush one layer at a time with
melted sweet butter (unsalted) until you have 3 layers. Line up a 1/4-inch
wide strip of nut mix along edge of dough about 1/4-inch thick. Pick up that
edge and roll dough into a cylinder with nut mix in the center. Cut each
cylinder into 8 pieces and place in 9 x 13-inch baking dish. Repeat until all
nut mix and fillo dough are used.
Bake at 350 degrees until golden brown, about 10 to 20 minutes. Warm leftover
syrup and spoon on top. Let cool before serving.
---------------------------------------------------------
From:usr2174a 04/29/90 16:06 Re:00000
Subject: Need BAGEL Recipe!
I've checked 89,000,000 cookbooks but can't find a recipe for BAGELs! Rumor
has it they're boiled, not fried, so are relatively low fat. All I need is a
basic recipe, then I'll go crazy from there w/additions & flavors.
Maybe Marx, the BAGELMAN is an OnLine user?!
Will appreciate your help!
---------------------------------------------------------
Refd:1326
From:usr2174a 04/29/90 16:37 Re:00000
Subject: deviled eggs-(R)
"Hen Fruit", indeed!
Judging by the response you got, no-one read the part about not wanting "..
...same old mundane (recipe)..." fordeviled eggs. Accordingly, I offer the
following suggestions: (actually just ingredients added to the "same old
mundane recipe"!)
TRY:dijon mustard instead of, or with prepared mustard;
crumpled, crispy bacon;
jalapenos (careful!);
finely crushed dill pickle;
green olives W/pimiento.
I get lotsa compliments (& belches) on my "Cackleberries". I but some of all
s
'fridge) of the additives above, and
mince in the food-processor with the egg yolk, mayo (I use a low-fat store
brand mayo) and the "stuff it", garnishing W/paprika or dried parsley (or
BOTH at Christmastime).
--------------------Hope I Helped!
-Steve F.(2174a)
---------------------------------------------------------
From:usr0290a 04/29/90 18:26 Re:00000
Subject: deviled eggs-(R)-(R)
Now this e recipe is what i I was looking for . The other reco ipe was
delicious, tried and true but your 's will add a little ZING to
a very mundane topic. Thanx and I'm off to boil more eggs.
thanxagain
Mike C.
---------------------------------------------------------
From:usr1070a 05/02/90 00:05 Re:00000
Subject: Turkey leftovers req
Does anybody have a unique recipe for left over turkey?
I love turkey sandwiches, but I have so much left. If I were to eat
it all between two slices, I'd have to wait until Thanksgiving before
I could eat turkey again.
BTW - I cook my turkey breast side down for the moistest meat.
Can't even lift it out of the pan its so moist.
---------------------------------------------------------
From:usr0486a 05/02/90 08:37 Re:00000
Subject: turkey leftovers
89.TXT
For those of you with a lot of leftover turkey from the holidays,
here's a few ideas.
CHICKEN BRUNSWICK
Leftover;
COOKED TURKEY or CHICKEN
at least 1 cup, diced
1 can condensed mushroom or celery soup
1/4 C. white wine
Chrushed cornflakes or potato chips 2/3 cup
2 chopped hard boiled eggs
Salt and pepper to taste
Blend soup and wine together. Add diced poulty, corn flakes
or potato chip crumbs, eggs, salt and pepper, mix well. Turn
into a shallow buttered casserole dish. Bake in 375 oven for 20
min. Serves 2-3
*** Roger ***
MUSHROOM TURKEY
1 C. diced, cooked turkey
2 strips diced bacon
4 oz. Broad noodles
1 teas. Minced onion
1/2 teas. Salt
1/4 teas. Pepper
1 can condensed cream of mushroom soup
2/3 C. Milk
1/4 C. grated cheese
1 teas. Chopped parsley
fry bacon until crisp, drain and set asode. Cook noodles and
onions in 2 Qts. Salted water until tender. Drain.
Transfer noodles to saucepan. Add everything except the cheese
and bacon bits. Cook, covered, for 7 min. Until thoroughly
heated. Serve on a heated plater. Sprinkle with grated cheese
and bacon bits.
*** Roger ***
---------------------------------------------------------
From:usr3044a 05/02/90 14:55 Re:00000
Subject: Eclair Dessert
Here's a recipe that my kids love. It's very easy to prepare and
relatively inexpensive. Hope you like it. This marks my first contribution
to TSOL.
1 box honey grahm crackers
3 cups milk
2 pkgs. (3-3/4 oz.) instant french vanilla pudding
1-8 oz. tub whipped topping
1 can pilsbury double dutch chocolate frosting
Line bottom of 9 x 13 pan with whole graham crackers. Mix pudding with
milk on low speed for about two minutes. Fold in whipped topping. Spread
1/2 over grahams. Top with another
layer of grahams. Cover with remaining filling and top with a final layer
of grahams. Top with frosting. Refrigerate 6 hours or preferably overnight.
---------------------------------------------------------
From:usr1282a 05/02/90 14:59 Re:00000
Subject: BAGELS
WATER BAGELS
1 [1/4-oz.] pkg. active dry yeast
[1 tablespoon]
1 teaspoon sugar
1-1/2 cups warm water from cooking potatoes or other water [110F]
1/4 cup sugar
2 teaspoons salt
4 to 4-1/2 cups all-purpose or bread flour
3 quarts water
1 egg yolk blended with 1 tablespoon water for glaze
coarse salt, onion flakes, sesame seeds, poppy seeds or caraway seeds
for topping, if desired
In large bowl of electric mixer, dissolve yeast and 1 teaspoon sugar in
1-1/2 cups water. Let stand until foamy, 5 to 10 minutes. Add 2
tablespoons sugar, salt and 2 to 2-1/2 cups flour. Beat at medium speed
with electric mixer 2 minutes or, beat 200 vigorous stokes by hand.
Stir in enough remaining flour to make a soft dough. Turn out dough
onto a lightly floured surface. Clean and grease bowl; set aside.
KNEAD DOUGH 8 to 10 minutes or until smooth and elastic. Place dough in
greased bowl, turning to coat all sides. Cover with a slightly damp
towel. Let rise in a warm place, free from drafts, until doubled in
bulk, about 1 hour. PUNCH DOWN DOUGH; knead 30 seconds. Divide dough
into 14 pieces. Roll each piece into a cigar shape about 8 inches long.
Hold 1 end of dough with thumb and index finger. Wrap dough around hand
to make a doughnut shape. Moisten ends slightly with water; pinch
firmly to seal. Or, shape each piece of dough into a ball. Flatten
slightly. Press your thumb through center of each ball of dough.
Gently enlarge hole; smooth edges. Place bagels on a lightly floured
surface. Cover with a dry towel. Set in a warm place, free from
drafts, 10 minutes. Grease 2 large baking sheets; set aside. PREHEAT
OVEN to 375F(190C). In a large pot or kettle, combine remaining 2
tablespoons sugar and 3 quarts water. Bring to a boil. Reduce heat so
water boils gently. Carefully lower bagels into water, 1 at a time.
Cook 3 to 4 bagels at a time. Bagels will sink, then rise to surface
almost immediately. Boil 30 seconds on each side, turning with a
slotted spoon. Remove from water with slotted spoon; drain on paper
towels. Place boiled bagels on prepared baking sheets. Brush with
egg-yolk glaze. Sprinkle with topping, if desired. Bake 25 to 30
minutes or until golden brown. Cool on racks. Eat whole or, split and
toast. Makes 14 bagels.
VARIATIONS:
EGG BAGELS: Reduce water to 1 cup; add 2 eggs.
BEER-RYE BAGELS: Substitute a 12-ounce can of WARM beer for 1-1/2 cups
water. Substitute 1-1/2 rye flour for 1-1/2 cups bread flour. Add 1
tablespoon each additional caraway seeds and freshly grated orange peel.
Sprinkle additional caraway seeds over tops of boiled, glazed bagels.
CHEDDAR-CHEESE BAGELS: Reduce salt to 1-1/2 teaspoons; add 1
cup[4 ounces] shredded Cheddar cheese. Sprinkle additional shredded
Cheddar cheese over tops of boiled, glazed bagels.
ALMOND-RAISIN BAGEL: Add 1/2 cup toasted chopped almonds, 1 cup rasins,
1 teaspoon vanilla, 1 teaspoon grated lemon peel and 1/2 teaspoon each
ground cinnamon and ground nutmeg. Sprinkle a cinnamon-sugar mixture
over tops of boiled, glazed bagels.
ONION BAGELS: Saute' 1/2 cup finely chopped onions in 1 tablespoon
butter until soft. Add with second addition of flour or, add 2
tablespoons dried minced onion. Sprinkle poppy seeds and minced fresh
onion over tops of boiled, glazed bagels.
SEEDED BAGELS: Add 1 tablespoon poppy seeds, 1 tablespoon caraway seeds
or 2 tablespoons toasted sesame seeds with first addition of flour.
Sprinkle same seeds over tops of boiled, glazed bagels.
---------------------------------------------------------
From:usr2174a 05/03/90 06:33 Re:00000
Subject: BAGELS-(R)
Gary-
Thanks for the BAGEL recipe! That's exactly what I needed!
Now...if only I could figure out how to print that sucker out!
-Steve Farfsing (usr2174a)
---------------------------------------------------------
From:sysop088 05/03/90 11:42 Re:00000
Subject: Turkey leftovers -(R)
I've got a couple aof recipes you might use for that leftover bird.
Portuguese Oven Baked Rice
6 slices bacon, cut in small pieces
4 tbsp. butter
2 c. finely chopped oinion
2 large carrots, peeled abnd shredded coarsely
1 c. rice, cooked until just tender
1 tbsp. lemon juice
1/8 tsp. crushed red pepper, crushed fine
12 oz. turkey, chicken or duck, cut into generous pieces
xD1/1/4 c. plus 2 tbsp. minced parsley
Fresh groubdnd pepper to taste
1/4 c. freshkyly grated parmesan cheese
1 lemon, cut uinto wedges
12 ripe olives, or to taste
In a heavy , sallowhallow rangetop casserole or deep skillet, cook bacon
over low heat until cooked but not crisp. Retain 2 tbsp. bacon fat
and add 2 tbsp. of butter, the oinionnions and carrots and saute until
tender. Fold in rice, lemon juice, red pepper, chicken and 1/4 c.
of parsley. Season with pepper. Sprinkelle with parmesan cheese
and dot with remaining butter. Bake 20 to 30 minutes in a 350
oven. Garnish with remaining parsley, lemon wedges and olives.
This is great with a nice salad and a botlltle of wine or two!
]]]---------------------------------------------------------
---------------------------------------------------------
From:sysop088 05/03/90 11:53 Re:00000
Subject: Turkey leftovers -(R)
Turkey Asparagus Casserole
2 1/2 c. chopped, cooked turkey
1 can cream of mushroom soup
1 can cream of celery soup
1/4 c. plus 2 tbsp. silivered, toasted almonds
1 10 package frozen asparagus, thawed
, drained abdnd cut into 1
into 1 inch pieces
1/4 c. chopped pimiento, drained
1 - 2.8 oz. can frechnch firedried onion rigsngs
Combine first 4 ingredients in a bowl, mix well. Spoon half
of mixture into a greased 8 inch squaere baking dish. Combine
asparagus and pimiento, sprinkle ovqe<1c
r er mixture in baking dish.
6Sprinkle remaining turkey mixture on top. Cover and bake at
7350 degrees fior 35 minutes, uncover, sprinkle with oinion rings
and bake an additional 10 minutes uncveredovered.
---------------------------------------------------------
From:usr2286a 05/04/90 11:31 Re:00000
Subject: request: orange cake
Does anyone have a recipe for orange cake with orange frosting
made with oranges and not orange juice? Please let me know.
thanks, betty
---------------------------------------------------------
From:usr1848a 05/06/90 10:10 Re:00000
Subject: bourbon slush
"the bourbon slush"
12 oz. frozen lemonade 1.5 c. sugr
12 oz. frozen orange juice 2-3 c. whiskey (depending on taste)
9 c. hot water
3 tea bags
in a very large bowl, add lemonade and orange juice. in saucepan
bring 2 cups hot water with 3 tea bags to a boil. remove from
stove and add 1.5 cups of sugar, then pour hot mixture into frozen
mixture. add 7 cups hot water and stir until diolved.
add whiskey to suit taste. freeze at leaste 24 hours. to serve,
scoup out with ice cream scooper into beverage glass and fill
with 7-up.
---------------------------------------------------------
From:usr0108a 05/08/90 10:54 Re:00000
Subject: Blue Chip Cookies
COOKIE FACTORY CHOCOLATE CHIP COOKIES
Cream Together: 2 C. Butter
2 C. Sugar
2 C. Brown Sugar
Add: 4 eggs
2 tsps. vanilla
Mix together: 4 C. Flour
5 C. Oatmeal (put small amounts in blender until
it turns to powder)
1 tsp. salt
2 tsps. baking powder
2 tsps. baking soda
Mix all ingredients together:
Add 24 oz. chocolate chips
1 - 8 oz Hershey Bar grated
3 C. chopped nuts - any kind
Bake: on ungreased cookie sheet. Mkae golf ball size cookies 2 inches
apart. Bake at 375* for 6 minutes
Mkaes 112 cookies!!!
This recipe came from a nurse in St. Louis who called the Cookie Factory
at the mall and asked for the recipe. She was told it could be sold for
two fifty. When she got her VISA bill it was $250.00 not $2.50, so
she is passing it out to everyone she can.
---------------------------------------------------------
From:usr3044a 05/11/90 09:01 Re:00000
Subject: Beans and/or rice?
Does anyone out there have any new and different recipes for beans and/or
rice? I'm getting really tired of the same old bean soups that use ham bones
or ham meat for flavor. My husband recently discovered how good beans and
rice are for you and would like me to include more of them in our meals. I
learned some time ago that beans are a complete protein and rice is a
complete source of carbohydrates. This aspect of beans makes them a great
substitute for meat. I'm sure that I, for one, eat too much red meat. Thanks
for any help you can offer!
Tami Pansire
usr3044a
---------------------------------------------------------
From:usr0790a 05/12/90 08:28 Re:00000
Subject: Beans and/or rice-(R)
Tami- this is a Cajun recipe so you might want to cut down on the
seasoning if you don't like hot food.
1 lb dried red kidney beans, soaked overnight and drained
1 meaty ham bone
2 1/2 qts water
1 tsp black pepper
1/2-1 tsp cayenne pepper
1 tbs worcestershire sauce
2 onions, peeled and chopped
1-2 garlic cloves
1 large green pepper, cored, seeded, and chopped
2 celery stalks, chopped
1/2 cup chopped fresh parsley
2 bay leaves
1/2 tsp dried thyme
1/2 tsp salt
1 lb smoked or hot sausage, sliced or cubed
hot, freshly cooked rice
Put the beans in a saucepan, cover with water, and bring to a boil.
Boil for ten minutes, then drain.
Return the beans to the pan and add the ham bone, measured water,
pepper, cayenne and worcestershire sauce. Bring to a boil. Half cover
and simmer for 30 minutes.
Add the onions, garlic, green pepper, celery, parsley, bay leaves,
thyme, salt, and stir. Simmer gently, half covered, for 1 hour.
Stir in the sausage and simmer uncoverd for 1-1 1/2 hrs or until the
mixture is thick and the beans are tender.
Remove the ham bone. Cut the meat from the bone and return to the
pot. Stir well and serve with hot rice.
I modify this recipe according to what I have on hand. I find good
ham bones hard to find and as a result seldom use them. I usually
use dried parsley instead of fresh. Also I usually use canned kidney
beans instead of dried. In this case I usually cook the onions, celery,
etc for a while before adding the beans.
This is a traditional New Orleans dish which was usually served on wash
day since it didn't require a lot of attention.
---------------------------------------------------------
---------------------------------------------------------
From:usr3044a 05/14/90 09:08 Re:00000
Subject: Thanks Marion
Marion- Thanks for the recipe! I really appreciate your uploading it for
me. It sounds delicious. My husband says he loves cajun foods. I don't have
many cajun recipes so this will be a nice addition to my files. Since you
seldom use ham bones (your right, good ones are hard to find) do you just do
without or do you substitute something else? Thanks again Marion and if
there's ever anything I can help you with just let me know!
Tami Pansire
usr3044a
---------------------------------------------------------
From:usr1470a 05/18/90 10:38 Re:00000
Subject: request: orange c-(R)
betty ,I hope you can use this recipe.It's from a recipe book published
in southeastern Louisiana (bayou country ) baking time may be a little
different because of this high sea level (we cajuns find it hard to breath
at this height much less trying to coohk in it just joking ofcourse ).
you don't have to use the nuts. it's your chioce.
orange nut cake
1/2 cup shortening
1 cup sugar
2 eggs (separated)
2 heaping cups flour
1 teaspoon soda (mixed with buttermilk)
1/2 teaspoon salt
1 cup buttermilk
grated rind of 1 orange (medium to large)
1/2 cup chopped nuts (we like to use pecans)
cream shortening, sugar ,and orange rind . add egg yolks and beat .
add dry ingredients ,while alternating with mixture of buttermilk and soda.
add nuts and fold in stiffly beaten egg whites .
use ring pan . bake at 325 degrees for 45 minutes (this time will most
likely be less for this sea level. I would estimate approx. 2 to 5 mins.)
top with toping
topping
3/4 cup sugar
1 orange juiced
1 lemon juiced
combine ingredients and top cake
let stand several mins. before cutting
enjoy!
---------------------------------------------------------
From:usr1039a 05/23/90 16:26 Re:00000
Subject: POTATO ROMANOFF
6 MEDIUM BAKING POTATOES
2 CUPS DAIRY SOUR CREAM
1 BUNCH GREEN ONIONS, CHOPPED (ABOUT 1 CUP)
1-1/2 CUPS GRATED CHEDDAR CHEESE
1-1/2 TEASPOONS SALT
1/2 TEASPOON PEPPER
PAPRIKA
COOK UNPEELED POTATOES UNTIL TENDER, ABOUT 20-25 MINUTES.
COOL; PEEL. GRATE INTO LARGE BOWL; ADD REMAINING INGREDIENTS,
EXCEPT PAPRIKA. MIX WELL. SPOON INTO 13" X 9" BAKING DISH.
REFRIGERATE 3-4 HOURS, COVERED, OR OVERNIGHT (BEST IF OVERNIGHT).
BAKE AT 350 DEGREES FOR 40-50 MINUTES. SPRINKLE WITH PAPRIKA.
THIS IS A GREAT RECIPE! IT IS GREAT FOR BUFFETS OR COOKOUTS.
ENJOY!
---------------------------------------------------------
From:usr1070a 05/26/90 00:08 Re:00000
Subject: Yuckaflats
)
Yuckaflats
----------
The next party you crash bring these items:
GALLON JAR
TOWEL
ICE
6 LEMONS
)
SUGAR
ICE
FIFTH OF YOUR FAVORITE VODKA
Fill the jar with ice.
Slice in half & squeeze into jar.
Put some sugar in. 1/2 - 1 cup of sugar.
Puour in the bottle of vodka.
Rap the jar with the towel and two of you shake that thang!
Shake it baby! Until the outside of the jar is frosted.
Serves - NO LESS THAN 5 or 6.
Designate a driver!
lemons in half & squeeze into jar..
---------------------------------------------------------
From:usr2563a 05/26/90 00:31 Re:00000
Subject: Beer Bread
Quinn's Famous Beer Bread
-------------------------
3cups Self Rising Flour
2TBL Sugar
1 can Warm Beer
Mix everything together in a medium size bowl and let stand for
five minutes. Then place the dough in a well greased bread baking
pan and bake at 375 for about an hour or until the top is a little
golden brown and the crust has hardened a little.
The top can be brushed with a little melted butter.
This is great sliced thick with stew, as a sandwich, or just
plain as a snack. And simple too.
---------------------------------------------------------
From:usr2645a 05/28/90 20:29 Re:00000
Subject: MOUSSE
White Chocolate Mousse
Melt 4 oz white chocolate in double boiler
Whip 3 egg whites until stiff, gradually adding 0.5 cup sugar
Whip 1.5 cup heavy cream until stiff
Lightly beat 3 egg yolks
Combine melted chocolate with the agg yolks and
one third of the egg whites, blend well
Combine remainder of egg whites with whipped cream
Add chocolate-egg mix to cream-egg mix: Fold in carefully
Mix in chocolate chips
Serve chilled with raspberries
INGREDIENTS
White chocolate - 4 oz
3 eggs
Whipping cream: one and a half cups
Sugar: Half cup
Chocolate chips (dark), raspberries ad lib
---------------------------------------------------------
From:usr1155a 05/30/90 22:22 Re:00000
Subject: Beans and/or rice-(R)
You need to get a cook book with directions for RED BEANS and RICE
Both are combined in this dish with some spice to improve flavor.
---------------------------------------------------------
From:usr0141a 05/31/90 12:43 Re:00000
Subject: Veg. Lasagna
Does anyone have a recipe for vegetable lasagna similar
to the one served at McAlpin's? It doesn't contain any
tomato sauce, just noodles, vegetables, and cheeses.
---------------------------------------------------------
From:usr2645a 06/02/90 13:12 Re:00000
Subject: Goulash
INGREDIENTS: 2 medium sized onions
half pound each of high quality beef and lamb stew meat
1 Tbspoon margerine
1 tsp ground red pepper
1 Tbspoon tomato paste
half pound sauerkraut
1 cup beef broth
1 cup sour cream
1 tsp corn starch
1 Tbspoon cold water
Slice onions. Cook them in the margerine for about five minutes.
Add red pepper and tomato paste.
Cut meat into small cubes and add to onions.
Add some salt and pepper to taste.
Add sauerkraut and broth.
Cook covered at medium heat until meat is done.
Add sour cream.
Stir starch into water, and add to stew to thicken.
---------------------------------------------------------
From:usr0010a 06/04/90 17:13 Re:00000
Subject: Req:Meals for one
Hi Gang! I am in need of some quick, easy, and nutritional
meals for one. I like all kinds of things, but I can't seem
to find good things that I can prepare quickly. Does anyone
out there have any good suggestions? I'm open to any ideas.
You never know who else might need this information, so I can't
wait to see what my options are.
Thanks a million!!
Kristy Rucker
---------------------------------------------------------
From:usr3044a 06/05/90 10:15 Re:00000
Subject: Noodles Romanoff
Here's a really good 'microwave' romanoff recipe. My family really likes
this dish.
4 cups water
1 teaspoon salt
8 ounces noodles
1 cup cottage cheese
2 tablespoons butter (or margarine)
1/4 cup sliced green onion
1/4 teaspoon garlic powder
1 cup sour cream
1/2 cup grated Parmesan cheese
Place water and salt in a 2 quart casserole. Cover with a tight fitting lid
or plastic wrap. Microwave on HIGH (100%) for 8 to 10 minutes or until boiling
. Stir in noodles. Cover, then microwave on MEDIUM (50%) for 8 to 10 minutes
or until noodles are softened. Immediately drain and rinse with hot water.
Set aside. You can add a little butter to noodles to keep them from sticking.
Place cottage cheese, butter, onion and garlic powder (sometimes I add a
little fresh minced garlic too) in casserole. Microwave on HIGH (100%) for
for 4 to 5 minutes or until hot and bubbly. Stir in cooked noodles and sour
cream. Sprinkle Parmesan cheese over top. Microwave on HIGH (100%) for 3 to
4 minutes or until heated throughout.
Recipe yield: 5 to 6 servings
I hope you like this recipe. I never cook the noodles in the microwave when
I make this dish, I just cook them in a pot on the stove and then continue
with the recipe from there.
Tami P.
usr3044a
---------------------------------------------------------
From:usr3044a 06/05/90 10:37 Re:00000
Subject: Req:Meals for one-(R)
Hi Kristy,
If you've got a microwave the recipe in #116 can easily be tailored to suit
one. Just cut all the ingredients in half, and if you've got some romanoff
left over, it tastes great the next day too. Add about 1 or 2 tablespoons of
milk to remoisten and reheat in the microwave stirring every two minutes
until heated throughout. Hope this works for you. It's a good 'company' dish
for a busy working women who wants to fix something good and quick for guests.
Enjoy,
Tami P.
usr3044a
---------------------------------------------------------
From:usr0486a 06/06/90 15:35 Re:00000
Subject: bbq pork supreme
=====================================================
BARBEQUED PORK SUPREME FROM CHEF BOB'S
=====================================================
1 8-ounce can tomatoe sauce 3 tablespoons chopped green onions
1 tablespoon margarine 4 dashes Hot Sauce
1 to 3 tablespoons brown sugar 1 to 2 tablespoons Worchestershire Sauce
1 teaspoon or more lemon juice 1 cup cubed cooked pork
1 1/8 tsp prepared mustard 2 hamburger buns, toasted on hot griddle
--------------------------------------------------------------------------
Cook onion in butter until tender, saute' slow...Add the butter, can
tomato sauce, brown sugar, and Worchestershire sauce. Simmer for approx
20 minutes......Add the cooked pork, then heat just 10 minutes. Spoon the
sauce over the bun halves, better than deli barbeque! Serves 2.
====================================================
---------------------------------------------------------
From:usr0486a 06/06/90 15:36 Re:00000
Subject: hot chicken wings
Hot Chicken Wings
2 1/2 lb Chicken wings 1 x Oil for frying (optional)
6 oz Hot sauce or Tabasco 1/2 c Melted butter
Cut the chicken wings in two at the joints. In a large frying
pan or skillet; heat to 360F enough oil (or shortening) to
cover the chicken wings. Add the wings and fry until crisp,
about 12-15 minutes.
To bake, preheat the oven to 450F. Spread the chicken wings
out on a baking sheet in one layer and bake 45 minutes.
To make the sauce, combine the Hot Sauce or Tabasco and melted
butter and blend thoroughly. As soon as the chicken wings are
cooked, douse with the sauce, and serve immediately.
---------------------------------------------------------
From:usr0486a 06/06/90 15:37 Re:00000
Subject: turtle cake royale
98.TXT
TURTLE CAKE :
1 box Swiss Chocolate cake mix___ _________________________________
1 lg. can Eagle brand milk_______ _________________________________
1 lg. bag each of Pecans, Choc.__ _________________________________
chips, and caramels______________ _________________________________
_________________________________ _________________________________
_________________________________ _________________________________
Mix cake, pour half into a large sheet pan, bake 15min. at 350, cool.
Melt caramels and milk together, pour on top of cake. Sprinkle ______
chocolate chips and pecans on top of that. Then pour on the rest of _
the cake mix. Bake 30-35 min. longer, cool, sprinkle with powdered __
sugar. Cut into small pcs.___________________________________________
_____________________________________________________________________
---------------------------------------------------------
From:usr0486a 06/06/90 15:39 Re:00000
Subject: smoked summer sausage
96.TXT
SMOKED SUMMER SAUSAGE :
5lbs. regular hamburger__________ _________________________________
5 teas. Mortons Tender-Quick salt _________________________________
3 teas. Garlic salt______________ _________________________________
4 teas. course Black Pepper______ _________________________________
1/2 teas. Liquid Smoke___________ _________________________________
4 teas. Mustard Seed_____________ _________________________________
Mix all the ingredients together with your hands, and store in a______
covered container in the refrigerator. Knead once a day for three ____
days. On the 4th. day, form the mixture into 4 rolls about 2 inches___
in diameter. Place on rack in the smoker grill and bake at 180 degrees
for 8 hours. Sausage will form its own casing. Store in refrig. or____
freezer.______________________________________________________________
---------------------------------------------------------
From:usr0486a 06/06/90 15:40 Re:00000
Subject: senate bean soup
94.TXT
SENATE BEAN SOUP :
1 1/2 C. dry large beans_________ 1/2 C. diced celery______________
Water____________________________ 1 clove minced garlic____________
1 smoked ham hock (or about 1/2 _ salt and pepper__________________
lb. boiled or baked ham)_________ chopped parsley__________________
1 med. potato finely diced_______ _________________________________
1 med. onion diced_______________ _________________________________
Soak beans overnite in a quart of water. Drain beans and measure ____
liquid, add enough water to make 2 quarts. Place soaked beans, water
and ham hock in a soup kettle. Cover and simmer for 2 hours. Add ____
potato, onion, celery and garlic; simmer 1 hour more. Remove ham hock
from soup, cut up meat and discard bone. Remove 1 cup beans and some
liquid and puree in blender. Return meat and pureed beans to soup. __
Heat. Season to taste and sprinkle with parsley._____________________
_____________________________________________________________________
---------------------------------------------------------
From:usr0486a 06/06/90 15:41 Re:00000
Subject: bbq
92.TXT
MONTGOMERY INN BAR-B-QUE SAUCE
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM
24oz. ketchup________________
1 C. sugar___________________
2 T. Worchestershire sauce___
2 teas. chili powder_________
1/2 teas. garlic_____________
1/2 C. Tarragon vinegar______
DDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDDD
Mix all , Simmer for 15 min._
_____________________________
---------------------------------------------------------
From:usr0486a 06/06/90 15:43 Re:00000
Subject: fritter batter
85.TXT
BASIC FRITTER BATTER :
1 1/3C. all purpose Flour________ _________________________________
1/4 teas.pepper__________________ _________________________________
1 teas. salt_____________________ _________________________________
1 T. melted butter or oil________ _________________________________
2 beaten Egg Yolks_______________ _________________________________
3/4 C. flat beer_________________ _________________________________
Mix everything, stirring constantly. cover and refrigerate 3 to 12 __
hrs. Just before useing, you may add 2 stiffly beaten egg whites.____
_____________________________________________________________________
---------------------------------------------------------
From:usr0486a 06/06/90 15:44 Re:00000
Subject: chili
84.TXT
EMPRESS CHILI :CUSTOMER
1 qt. boiling water______________ 1 teas. black pepper___________
2 lb. ground beef________________ 1 teas. red pepper_____________
1/2 teas. Cummin powder__________ 1 T. salt______________________
1 teas. worchestershire sauce____ 1 6oz. can tomato paste________
1 clove minced garlic____________ 3 bay leafs____________________
2 T. Chili powder________________ 1 1/2 T. ground alspice________
DDDDDDDDDDDDDDDDDD4 Ingredients Continued on Next Screen CDDDDDDDDDDDDD
sTIR UNCOOKED GROUND BEEF INTO BOILING WATER. ADD ALL THE OTHER____
ITEMS AND BRING TO A BOIL. REDUCE HEAT AND SIMMER 3 HRS. OR MORE,__
COVERED.___________________________________________________________
___________________________________________________________________
---------------------------------------------------------
Refd:1299
From:usr0486a 06/06/90 15:46 Re:00000
Subject: ???
99.TXT
WEBER'S TANGY BAR-B-QUE SAUCE :
1/2 C. chopped celery____________ 2 T. sugar_______________________
1/4 C. chopped onion_____________ 1 T. Worcestershire sauce________
2 T. butter______________________ 1 teas. dry mustard______________
1 C. Ketchup_____________________ 1/4 teas. salt___________________
1/4 C. lemon juice_______________ dash of pepper___________________
2 T. vinegar_____________________ _________________________________
Saute celery and onions in butter, add everything else and simmer 10-_
to 15 min.____________________________________________________________
______________________________________________________________________
---------------------------------------------------------
From:usr2286a 06/07/90 09:42 Re:00000
Subject: request: orange c-(R)
thanks for the recipe. I really appreciate it.
betty.
---------------------------------------------------------
From:usr1257a 06/07/90 19:12 Re:00000
Subject: Request: Salsa Sauce
broke buying this stuff. Can't get enough!
---------------------------------------------------------
From:usr0486a 06/14/90 07:55 Re:00000
Subject: Req:Meals for one-(R)
> I'm open to any ideas.
I find it's always easier to make a regular size batch of something and then
then put individual portions in 'seal-a-meal' bags in the freezer. A little
cooking on the weekend can set you up for the entire week. 'Course the
easiest thing to do is to find someone who loves to cook and eat with
them.
---------------------------------------------------------
From:usr1070a 06/14/90 16:18 Re:00000
Subject: Request: Salsa Sa-(R)
*** Hot Salsa ***
My garden consists of tomatos & jalipenos just for this
recipe. Here's the recipe I'm addicted to.
2lbs. chopped tomatos (no seeds) or 28oz can whole tomatos
1/4 cup chopped onions
2 jalipeno peppers chopped
2
ttbs canned green chilis
1/2 cup Heinzred chili sauce
1/2 cup tomato puree
2 tsp red hot sauce
1/8 tsp garlic salt
add water to put out the fire & make the propper consistancy
maybe 1/2 cup or so.
refridgerate overnight
Make sure you wash your hands afterwards. You don't want to rub
your eyes or anything else that may be sensitive!
Hope you enjoy it!
Mike
---------------------------------------------------------
From:usr0486a 06/23/90 07:09 Re:00000
Subject: wok steak
Oriental Steak :
: 1 Tbs oil 1/2 lb boneless top round steak, :
: 1 bunch scallions with tops, cut into thin strips :
: diagonally cut in 2" pieces 1/4 cup water :
: 1-1/2 Tbs soy sauce 1 pkg. (10oz) Japanese style :
: vegetables :
: :
: Heat oil in wok. Add beef and scallions and saute over high heat 2 :
: minutes. Push beef to side of wok; sprinkle with soy sauce. Add :
: vegetables and water. Bring to a full boil over medium heat, :
: separating vegetables with a fork and stirring frequently. Reduce :
: heat; cover and simmer 3 minutes. Stir before serving. :
: :
: Serves: 3 Source: Military Family (16Jun90) :
---------------------------------------------------------
From:usr1705a 06/23/90 20:23 Re:00000
Subject: REQUEST TOFU
DOES ANYONE HAVE ANY LOW CHOLESTEROL LOW SODIUM
TOFU RECEIPES. ALSO ANY TIPS ON HOW TO COOK TOFU
SO THAT IT DOES NOT END UP LIKE SCRAMBLED EGGS IN
CONSISTANCY.
---------------------------------------------------------
Refd:724
From:usr0486a 06/26/90 13:31 Re:00000
Subject: stuffed pork chops
Stuffed Pork Chops
2 ea Med. apples coarsely chopped 7 T Unsalted butter
3 T Light brown sugar 1 t Vanilla extract
1/2 t Ground nutmeg
-------------------------------SEASONING MIX-------------------------------
1 T Salt 1 t Onion powder
1 t Ground cayenne pepper 3/4 t Garlic powder
1/2 t White pepper 1/2 t Dry mustard
1/2 t Rubbed sage 1/2 t Ground cumin
1/2 t Black pepper 1/2 t Dried thyme leaves
---------------------------PORK CHOP INGREDIENTS---------------------------
6 ea 1-3/4" thick pork chops 3/4 lb Ground pork
1 c Chopped onions 1 c Chopped green bell pepper
2 t Minced garlic 1 cn (4 oz) diced green chilie
1 c Pork or chicken stock 1/2 c Very fine bread crumbs
1/2 c Finely chopped green onions
In a food processor or blender, process the apples, 4 Tablespoons
of the butter, the sugar, vanilla and nutmeg until smooth, about
3 to 4 minutes. Set aside.
In a small bowl thoroughly combine the seasoning mix ingredients;
set aside.
Prepare the pork chops by cutting a large pocket (to the bone)
into the larger side of each chop to hold the stuffing.
In a large skillet, brown the ground pork in the remaining 3 Tbsp.
Butter over high heat, about 3 minutes. Add the onions, bell peppers,
garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about
5 minutes, stirring occasionally and scraping pan bottom well. Stir
in the green chilies and their juice and continue cooking until
mixture is well browned, about 6 to 8 minutes, stirring occasionally
and scraping the pan bottom as needed. Add the stock and cook 5
minutes, stirring frequently. Stir in the bread crumbs and cook
about 2 minutes more, stirring constantly and scraping pan bottom
as needed. Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the
chops and inside the pockets, pressing it in by hand. Prop chops
with pocket side up in an ungreased 13x9-inch baking pan. Spoon
about 1/4 cup stuffing into each pocket; reserve the remaining
stuffing. Bake chops with pocket up at 400F until the meat is
done, about 1 hour 10 minutes. Place the remaining stuffing in a
small pan in the oven for the last 20 minutes to reheat.
---------------------------------------------------------
From:usr0486a 06/26/90 13:33 Re:00000
Subject: Fish'n'Foil
Grilled Fish In Foil
1 lb Fish Fillets,Fresh or Frozen 2 T Margarine Or Butter
1/4 c Lemon Juice 1 T Chopped Parsley
1 t Dill Weed 1 t Salt
1/4 t Pepper 1 x Paprika
1 ea Med. Onion, Thinly Sliced
On 4 large buttered squares of heavy-duty aluminum foil, place equal
amounts of fish. In small saucepan, melt margarine; add lemnon juice,
parsley, dill weed, salt and pepper. Pour equal amounts over fish.
Sprinkle with paprika; top with onion slices. Wrap foil securely around
fish, leaving space for fish to expand. Grill 5 to 7 minutes on each side
or until fish flakes with fork. Refrigerate leftovers.
---------------------------------------------------------
From:usr0486a 06/26/90 13:35 Re:00000
Subject: Chunky Beef Fritters
Chunky Beef Fritters
2 lb Cooked Unseasoned RoastBeef* 6 T Milk
1 T Unbleached All-purpose Flour 3 ea Large Eggs, Beaten
1 1/2 c Self-Rising Flour 4 t Salt
1/4 t Pepper
* Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
Combine milk and flour; stir into eggs. Combine self-rising flour, salt
and pepper. Dip roast beef chunks in egg mixture and dredge in flour
mixture. Fry in hot deep fat until browned and heated through. Drain on
absorbent paper towels and serve hot.
---------------------------------------------------------
From:usr0486a 06/26/90 13:37 Re:00000
Subject: Carne Gisada Con Papas
Carne Gisada Con Papas (Meat & Potatoes)
3 lb Round Steak, 1/2" Thick 2 lb Potatoes
8 oz Tomato Sauce 1 1/2 t Salt
1/2 t Ground Pepper 1/2 t Ground Cumin
1 ea Large Clove Garlic, Smashed 1 x Water
Cut round steak into cubes and brown in shortening in heavy skillet or
Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes).
Once meat is slight browned add potatoes and continue to brown. (Don't
worry if it sticks to the bottom of the skillet. Add tomato sauce, salt,
pepper, cumin powder and garlic. Add Approcimately ONE cup of water and
simmer until meat and potatoes are tender. Potatoes will thicken sauce.
---------------------------------------------------------
From:usr0103a 06/26/90 17:42 Re:00000
Subject: caramel apple delight
ingredients:
10 medium apples of choice
1 8oz package of cream cheese
1 8oz jar of smuckers caramel topping
cut apples into bite size pieces --------------------------------------------
with a hand mixer, mix together softened cream cheese and caramel
topping.--------------------------------------------------------------------
arrange apples on platter with dip in the middle and enjoy!!!!!!!!!!!
---------------------------------------------------------
From:usr0486a 07/02/90 07:59 Re:00000
Subject: Onion Soup
A20.TXT
French Onion Soup
5 onions, sliced 1/4 c soy sauce
2 cloves garlic, diced 5 cups water
1/4 c butter 1/2 c grated Parmesan cheese
1 vegetable bouillon cube 4 slices french bread, toasted and cubed
Saute onions and garlic in butter until onions are clear. Add bouillon cube
and soy sauce. Simmer 15-20 minutes, or let sit overnight for flavors to
blend; or freeze. Next, add water and let simmer another 15 minutes. Ladle
into bowls, sprinkle with toast cubes, and Parmesan cheese. Serve when cheese
is melted.
Makes 6 servings of about 1 cup each.
---------------------------------------------------------
From:usr0486a 07/02/90 08:01 Re:00000
Subject: Strawberry Pizza
A19.TXT
Strawberry Pizza
2 c flour 1 tsp vanilla
1/2 c powdered sugar 3 baskets strawberries
1 c butter 1 c water
1 c whipping cream 1 package unflavored gelatin
1 package (8 oz) cream cheese
Cut together flour and half of the powdered sugar. Add butter and cut together
until crumbly. Pat into buttered 10-inch pizza pan. Bake at 400 degrees for
8-10 minutes, or until light brown. Set crust aside to cool.
Whip cream and set aside. Blend cream cheese, remaining sugar, and vanilla.
Fold into whipped cream. Spread on cooled crust and chill.
Cut and mash together 1/4 of the strawberries, and mix them with water and
gelatin. Spread gelatin mixture over crust and cooled cream center. Place
remaining strawberries on top pointing up. Chill at least 1 hour before
serving.
---------------------------------------------------------
From:usr0486a 07/02/90 08:02 Re:00000
Subject: Whipped Hamburger Balls
100.TXT
WHIPPED HAMBURGER BALLS :
1 lb. lean ground beef___________ pinch of thyme___________________
2 T. flour_______________________ pinch of marjoram________________
1/2 teas. Worcestershire sauce___ 3/4 C. evaporated milk___________
1/2 teas. pepper_________________ 3/4 C. water_____________________
1 teas. salt_____________________ _________________________________
1/2 onion, minced________________ _________________________________
Mix everything, except milk and water, in a large bowl. Whip with an
electric mixer. Add milk and water slowly, beating constantly. When _
all the mix has been absorbed, cover bowl, and let in refrigerator __
for several hours. Drop in 16 mounds on a hot greased griddle. Brown
1 1/2 min. on each side._____________________________________________
_____________________________________________________________________
---------------------------------------------------------
From:usr2563a 07/03/90 02:06 Re:00000
Subject: Request: Filo Dough
I found a recipe on this system for baklava but the recipe called for
one box of fillo dough. I have tried for several weeks to find this
in any of the local stores with little success.
If any one could point me in the right direction I would
appreciate it.
Thnkx Tim Quinn usr2563a
---------------------------------------------------------
From:usr0486a 07/03/90 11:17 Re:00000
Subject: Request: Filo Dou-(R)
Tim, I've always been able to find filo dough at my local Krogers store. Good
good luck with the baklava.
---------------------------------------------------------
From:usr2164a 07/06/90 03:11 Re:00000
Subject: request-PopCorn
I saw some good recipes for Carmel Popcorn (around 66 I think) but
I've always liked Cheddar PopCorn much better. The places that sell
good CP are too far, too expensive, or have no parking (or all three).
I've tied to make some, with NO luck at all.
HELP!
---------------------------------------------------------
Refd:00444
Refd:00445
From:usr0790a 07/08/90 01:13 Re:00000
Subject: Pickled Peppers
Does anyone have a recipe for canning pickled peppers either hot or
sweet banana? I have tried the recipe in the Ball canning book and
the result is mushy pepper rings. I would appreciate any suggestions..
---------------------------------------------------------
From:usr0368a 07/11/90 12:20 Re:00000
Subject: pizza
you will need,
4 cups sifted flour (bread flour) or High gluten.
1 cake yeast in 1 1/2 cups of 85 Degree water
2 Tablespoons olive oil
1 teaspoon salt
Place the combined lukewarm liquids
in bowl and mix in half the
flour.
beat one minute with a wooden spoon, then lay aside the spoon
and mix by hand adding the rest of the
flour, and salt.
When the dough begins to leave the side of the bowl, turn it out
onto a lightly floured board
and Knead for 10 minutes until dough is alive and silky feeling
(this you will just have to
discover for yourself ,you
may have to add a little more
flour , if to sticky, or a little
more water if to dry ,and by a little i mean little at a time, )
Grease a large bowl ,place
dough in and turn over to coat it , and keep it from drying out as it rises.
place covered bowl in warm place to rise
until doubled in bulk.
(if you use quick rise, dry yeast it will
take about and hour and a
quarter.
punch down the risen dough and divide into two pieces.
sprinkle cornmeal onto your pizza pans ,roll out
the dough into about 12inch circles and layon to pans.
use fork to punch holes in bottom of crust,
paint bottom of crust with olive oil (this is extra oil,not
the oil mentioned in the ingredients)
fill with your sauce ,the
most famous being just thinned tomato paste
with oregeno added,to yourtaste
top with pepperoni, sausage
or whatever,place in 450degree oven for 15 minutes, remove
top with cheese ,place backin oven until bottom starts to
brown,and cheese is melted.
(reason for this is your oven doesnt get as hot as a
commercial pizza oven,and would burn
the cheese before the bread
was done .
---------------------------------------------------------
From:usr0368a 07/11/90 14:49 Re:00000
Subject: pizza sauce(home made)
4 TBS Olive Oil
1 cup Chopped onions
1 TBS Chopped Garlic
3 Cans Tomatoes (16oz)
size
1 TBS Basil
1 TBS oregano
1/2 tsp Sugar
1/2 tsp pepper
1 1/2 tsp salt
1 6oz can tomato paste
Heat Olive Oil and cook
onions and garlic till
transparent.
stir in other ingredients
Bring to boil,then lower
heat and simmer until
thickened.
if your garden has tomatoes
use equivalent amounts after
peeling and seeding tomatoes
---------------------------------------------------------
From:usr0075a 07/13/90 22:29 Re:00000
Subject: Head Cheese & Peaches Cassarole
This is one of my favorites that I'm sure the whole family will enjoy
2 - 8oz packages of Oscar Meyer Head Cheese (or any other brand)
1 - #3 can of Peaches in heavy syrup
1 - 16oz Package of Egg Noodles
1 tsp salt
1/2 tsp pepper
2 TBSP Birds Custard Powder (optional)
Grease a 9x12 casserole dish making sure to coat the inside corners well.
Cut the Head Cheese into 1" squares and arrange on the inside of dish leaving
spaces in between each piece.
Boil the noodles in water adding to it the peach syrup, salt and pepper
Let the noodles boil for approximately 25 minutes so the syrup is soaked
in nicely.
While the noodles are boiling, arrange the peach slices in the casserole
dish between the sections of head cheese, covering the bottom of the dish
Drain off the noodles, leaving about 1/2 cup of liquid
At this point you may add the custard powder if so desired.
Pour the noodles over the top of the peaches and head cheese covering completely
Bake in a 350 degree oven for 35-40 minutes. If the dish turns out correctly
you will never have to make another meal for your family again and will
probably get taken out to dinner quite often.
Look for my next recipe, Bologna Cokes, a real treat for the kids !!
---------------------------------------------------------
From:usr2623a 07/23/90 15:57 Re:00000
Subject: Sour cream and raisin pie
Does anyone have a recipe for sour cream and raisin pie?
It is a new dish to me- popular in Montana & N Dakota
where I just spent vacation.
---------------------------------------------------------
From:usr3267a 07/23/90 18:33 Re:00000
Subject: Recipe Software
Does anyone have /or know of any good recipe software. I have been
collecting recipes for years and would like to get them on the
computer in some kind of order, for searching by category,
ingredients, calorie, nutrition contents and etc.
Any help would be appreciated.
leave message here for user 3267a
This is my message..... hope everything is in order
---------------------------------------------------------
Refd:00606
Refd:731
From:usr2164a 07/25/90 00:24 Re:00000
Subject: Recipe Software-(R)
There is a program called "Great Chefs" which is from a TV series.
As well as 300 recipes from internarional chefs, it has cooking tips,
wine suggestions, and the ability to rescale recipes to any number
of dinners.
It also has a data base for your own recipes.
You can order it for the IBM, Apple, Atari, Mac, or Commodore from
Concept Development Associates,Inc.
45 Cordova St.
St. Augustine, FL 32084
P.S. I see this was copywritten in 1987, I hope they're
still around.
---------------------------------------------------------
From:usr0141a 07/25/90 12:36 Re:00000
Subject: Sour cream and raisin pie-(R)
Sour Cream-Raisin Pie
1 cup raisins
3 eggs
1 cup sugar
6 T. flour
2 1/4 cups milk
1/2 cup sour cream
1/4 cup butter, cut into small pieces
1 9-in. Baked Pastry Shell
Meringue for Pie
Cover raisins with 1 cup boiling water; let stand
5 minutes. Drain. Separate egg yolks from
whites; set whites aside for meringue. For fill-
ing, in a saucepan combine sugar, flour,and
1/8 teaspoon salt. Gradually stir in milk. Cook
and stir until thickened and bubbly. Reduce heat;
cook and stir 2 minutes more. Remove from
heat. Beat egg yolks slightly. Gradually stir
about 1 cup of the hot mixture into yolks.
Return mixture to asaucepan. Return to a gentle
boil; cook and stir 2 minutes more. Remove
from heat; add sour cream, butter, and drained
raisins. Stir just till mixed; do not over-mix.
Pour hot filling into Baked Pastry Shell. Make
Meringue for pie using the 3 reserved egg
whites. Spread meringue over hot filling; seal
to edge. Bake in a 350 degree overn for 12 to 15
minutes or till meringue is golden. Cool. Cover;
chill to store. Makes 10 servings.
---------------------------------------------------------
From:usr3267a 07/25/90 14:07 Re:00000
Subject: Hot Slaw
Does anyone have a good recipe for hot slaw?
I remember years ago when I worked downtown going to a cafeteria in the
Kroger Bldg. on Central Pkwy. They served the best hot slaw I've ever
had, mild , not sour or spicey just right. Hope I get lucky & someone
has it to share with us. Oh yes it was real creamy also.
Thanks to user 2164a for the tip on software pkg, I'll check it out.
Appreciate any response Rose
Rose
---------------------------------------------------------
From:usr3234a 07/31/90 13:13 Re:00000
Subject: Radish and Orange Salad
A few years ago, I made a radish and orange salad from a recipe in
a middle eastern cookbook from the library. I've since lost my copy.
Does anyone else have a recipe for a similar salad? I have one for
a radish and carrot salad that is from an Indian cookbook.
usr3234a
---------------------------------------------------------
From:usr1039a 08/01/90 08:47 Re:00000
Subject: CABBAGE SOUP
Does anyone have a recipe for cabbage soup like that
served at Frisch's? I have searched all my cookbooks
and experimented but the outcome is never the same as
as the delicious soup from Frisch's! Your help will
be appreciated!
---------------------------------------------------------
From:usr3267a 08/03/90 22:18 Re:00000
Subject: -(R)
Cabbage Soup
1/2 pound bacon
2 quarts cold water
1 head of green cabbafge
4 medium carrots
4 potatoes
2 onions
2 cloves
1 celery stalok
1 celery stalk
1 loaf bread
Blanch the bacon in a large saucepan of boiling water for 5 minutes.
Drain and return to pan. Add the water , bring to a boil and cook
gently for 45 minutes. Remove the core from the cabbage. Put the
cabbage in a large saucepan of boiling water and blanch for 10 minutes.
Drain and cut into 8 pieces. Peel the carrots, potatoes and onions;
stud the onions with cloves. Roughly chop the potatoes and carrots.
Add the cabbage, potatoes, carrots, onion and celery to the bacon.
Add salt and pepper. Simmer 40 minutes covered. Add hot water to
soup if it is is too thick. Serve with a slice of bread on top.
---------------------------------------------------------
From:usr1673a 08/11/90 20:31 Re:00000
Subject: PEANUT BUTTER PIE
4 oz. cream cheese - softened
3/4 cup peanut butter
1/2 cup milk
1 cup powder sugar
8 oz. cool whip
1 choc. or gram cracker pie crust
-----------------------------------------------------------------------
Blend cream cheese , peanut butter , milk & sugar until smooth
Fold in cool whip pour into crust.
Freeze at leat 1 hour.....................................
Enjoy
---------------------------------------------------------##
---------------------------------------------------------
From:usr1673a 08/11/90 21:02 Re:00000
Subject: CINCINNATI CHILI
THIS IS A AS GOOD AS SKYLINE....................................
-----------------------------------------------------------------
1 QUART WATER 2 POUNDS GROUND BEEF
2 MEDIUM SIZED ONIONS (grate fine) 4 CLOVES GARLIC, MINCED
2- 8 OZ. CANS TOMATO SAUCE 2 TABLESSOONS WHITE VINEGAR
5 WHOLE ALLSPICE 1 LARGE BAY LEAF, WHOLE
1/2 TEASPOON RED PEPPER 5 WHOLE CLOVES
1 TEASPOON GROUND CUMIN SEED 2 TEASPOONS WORCESTERSHIRE SAUCE
4 TABELSPOONS CHILI POWDER 1 1/2 TEASPOONS SALT
1/2 OZ. BITTER CHOCOLATE 1 TEASPOON CINNAMON
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
1. ADD GROUND BEEF TO WATER IN 4 QUART POT; STIR UNTILL BEEF SEPARATES
TO A FINE TEXTURE. BOIL SLOWLY FOR HALF AN HOUR.
2 ADD ALL OTHER INGREDIENTS. STIR TO BLEND, BRINGING TO A BOIL;
REDUCE HEAT AND SIMMER UNCOVERED FOR ABOUT 3 HOURS.
3 CHILI SHOULD BE REFRIGERATED OVERNIGHT SO THAT FAT CAN BE LIFTED FROM
TOP BEFORE REHEATING.
-------------------------------------------------------------------------
ENJOY
---------------------------------------------------------
From:usr2646a 08/17/90 11:09 Re:00000
Subject: Spiced Banana Muffins
2 cups flour
1/4 tsp. salt
2 tsps. baking powder
1 tbsp. cinnamon
1/4 tsp. nutmeg
1/3 cup sugar
1 egg, beaten
1 cup butter, melted
1 cup milk
1/4 tsp. vanilla
1 cup ripe bananas, mashed
Preheat oven to 425 degrees.
Sift flour with salt, baking powder, spices, and sugar in large mixing
bowl. Add egg, milk, vanilla, and butter. Mix well. Add bananas and
stir untl thoroughly blended. Pour mixture into greased muffin tins.
Sprinkle more sugar over top of each muffin, if desired, and bake for
about 20 minutes or until muffins are baked through.
12 muffins
---------------------------------------------------------
From:usr2070a 08/18/90 17:18 Re:00000
Subject: Apple Muffins
2c. flour
1/2c. sugar
3/4t. baking powder
1T. cinnamon
1/2t. nutmeg
1 egg, well beaten
1 1/4c. milk
1/4c. melted shortening
1 1/2t. lemon juice
1 1/4c. finely chopped apples
Combine the dry ingredients in a bowl. In a separate bowl,combine the egg,mil,
milk,and shortening. Add the liquid mixture to the dry ingredients and stir
just enough to damper the flour. Pour the lemon juice over the apples and add
) stir the mix into the batter. Do not over mix. Fill greased muffin tins 2/3
full and bake at 425 degrees for 25 minutes. Makes 16 muffins.
Hope you like it.
---------------------------------------------------------
From:usr0564a 08/29/90 20:50 Re:00000
Subject: Sour cream and raisin pie-(R)
Brenda,
Several months ago friends of ours returned from a vacation in South
Dakota praising the wonderful sour cream & raisin pie they had in a
little town the passed through on their vacation - wished they had a
recipe. I printed out your recipe from TSOL and gave it to them.
Today we had luncheon with two other couples and for dessert our friend
served your pie. It met with approval by all - it was really delicious.
And now I am a hero for coming up with the recipe. THANKS.
Joe Knueven
usr0564a
---------------------------------------------------------
From:usr3267a 09/09/90 23:40 Re:00000
Subject: hot fudge?-(R)-(R)
Brent, saw your response to the Hot Fudge Recipe and I am interested,
could you copy it here for me. Thanks so much. Looking forward to
the recipe. Rose Lannan
---------------------------------------------------------
From:usr3267a 09/10/90 00:14 Re:00000
Subject: Shrimp de Jonge-(R)
Shrimp Dejonghe*
1/2 cup butter, softened
1 teaspoon salt
1 clove garlic, minced
2/3 cup fine dry bread crumbs
2 tablespoons finly chopped parsley
1/3 sherry
1/8 teaspoon cayanne pepper
2 pounds cooked shrimp, peeled and deveined
Combine softened butter, salt, grlic, breadcrumbs, parsley, sherry, and caya
cayannne.
Arrange shrimp in a shallow 3- or 4- quart casserolle and top with crumb
mixture, spreading so it covers all the shrimp.
Bake at 375 degrees F. for 20 to 25 minutes or until topping has melted
over shrimp and becomes slightly brown.
Do not over cook.
Yield: 4 to 6 servings
* Source : Southern Living "Our Best Recipes".
This is about the fifth time I've tried to get this recipe on but I always
get to typing on and forget about not being able to word wrap, so
finally , I've got it!
Enjoy , Rose
---------------------------------------------------------
From:usr1070a 09/20/90 23:23 Re:00000
Subject: Jezebel
Jezebel
12 oz. jar apple jelly
12 oz jar pinapple preserves
5 oz creamed horseradish
2 teas coarse pepper
2 teas dry mustard
mix above together and chill To serve:
Place 8 oz pkg. Philadelphia Cream Cheese on
plate and pour chilled sauce over cream cheese.
Serve with unflavored crackers.
-------
---------------------------------------------------------
From:usr1070a 09/20/90 23:30 Re:00000
Subject: Cappuccino?
Are there any gourmet coffee drinkers out there that have some
recipes for Cappuccino and advise for someone with a new machine?
I can't seem to get the milk (2%) to Froth up!
---------------------------------------------------------
From:usr2646a 09/25/90 09:28 Re:00000
Subject: Royal Pecan Thins
The flavor of this cookie is a seductive blend of browned butter
cinnamon-sugar and pecans-almost like candy.
1 cup butter
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup plus 2 tablespoons sugar
1 large egg yolk
1 3/4 cups sifted all-purpose flour
2 egg whites
Cinnamon-Sugar
1/2 cup sugar
1 tablespoon cinnamon
11/4 teaspoon nutmeg
2 1/3 cups very finely chopped pecans
Adjust oven racks to divide oven into thirds. Preheat oven to
250 degrees F. Gennerously butter two 15 1/2 x 10 1/2 x 1 inch
jelly roll pans; freeze pans.
Beat butter in large mixer bowl until softened. Beat in vanilla
and almond extracts and 1 cup sugar until light and fluffy.
Beat in egg yolk. With mixer at low speed, gradually add flour
and beat until incorporated. Refrigerate 10 minites.
Divide dough in half. Drop one dough half by teaspoonsfuls e
evenly over bottom of pan 1 pan (reserve other pan in freezer).
With floured fingers, press dough to cover bottom of pan.
(Dough should not climb up sides.) Repeat with remaining
dough and pan.
Pour 1 unbeaten egg white over dough in each pan and spread to
cover. Sprinkle half the cinnamon-sugar, then half the pecans,
then 1 tablespoon granulated sugar over each pan. Cover with
wax paper and press topping into dough.
1 hour, switching position of pans half-
way through. Remove1 pan from oven. With small, sharp knife,
cut cookies in 4 equal strips in each direction, then cut around
rim to loosen. Return to oven and repeat with second pan.
Return second pan to oven and continue baking 45 mins. more til
golden brown. Immediately recut cookies. Remove from pan and
cut each cookie in half diagonally to form triangles. Cool on
wire rack. Makes 64.
Nutrition info per cookie: 85 calories, 1 gm protein, 6 gm fat,
8 gm carbohydrates, 31 mg sodium, 11 mg cholesterol.
---------------------------------------------------------
From:usr2646a 09/25/90 09:55 Re:00000
Subject: Chocolate-Chocolate Chunk Cookies
The Newest Chocolate-Chocolate Chunk Cookies
********************************************
Prep time: 20 minutes
Baking time: 14 to 15 minutes per batch
*****************************************
1 3/4 cups sifted all purpose flour
1/4 teaspoon baking soda
1/3 cup unsweetened cocoa
1 cup butter
1 teaspoon vanilla extract
1 cup granulated sugar
/2 cup firmly packed brown sugar
1 large egg
2 tablespoons milk
8 squares (8oz.) semisweet chocolate, cut into 1/2-inch chunks
1 cup dark raisins
1 cup coarsely chopped walnuts
********************************************
Adjust oven racks to divide oven into thirds. Preheat oven to
350 degrees. Line cookie sheets with foil. Sift flour, baking
soda and cocoa together; set aside.
Beat butter in mixer bowl until softened. Beat vanilla and
sugars until light and fluffly. Beat in egg and milk. With
mixer at low speed, add dry ingredients. Stir in chocolate, raisins
walnuts. Drop dough by heaping tablespoonfuls onto prepared cookie
26) sheets, no more than six on each sheet. With fork dipped in water,
flatten tops slightly to 1/2 in thickness.
Bake 2 sheets at a time 14 to 15 mins., switching position of
pans halfway through, until lightly browned but still soft. Let
cookies stand on sheets 1 minute. Cool on wire racks. Makes 32.
************************************************
Nutrition info per cookie: 190 calories, 2 gm protien, 11 gm fat
23 gm carbohydrates, 70 mg sodium, 22 mg cholesterol.
---------------------------------------------------------
From:usr3629a 10/03/90 10:05 Re:00000
Subject: mexican zip dip
2 cans drained chileas
16oz. of shredded cheddar cheese
2 beaten eggs with 2 Tbls. milk
Spread chileas in a pie plate
Spread cheese over chileas
Pour egg mixture over cheese
Bake at 350 for 30 min. or top is brown
To serve use knife to spead on plain crackers
---------------------------------------------------------
From:usr2771a 10/11/90 23:53 Re:00000
Subject: C soup adds...
I hope this doesn't completely alienate any epicureans here... but does
anyone ever spike Campbell's soups with... things not on the can's list
of "directions"? I do it all the time, and occaisionally come up with an
idea I think of as a "keeper"... Some examples - a tsp of orange juice in
C. tomato soup (not my idea, of course, a little old lady type at Tway gave
me this as we were both blocking the isle searching feverishly for low-salt
bean soup... I meet the nicest people in the soup isle...)
Beef (w/veg&barley) and an ounce of Gulden's mustard. Don't turn green and
say Yuck, it's good.
Any chicken based soup + garlic (cloves are best, but powdered is OK too)
and a pinch of lemon pepper.
Homestyle Veg and small amounts of thyme, rosemary and (sigh) lemon pepper.
Well? Hope this stirs... some interest... and I didn't even mention
A1 sauce.
---------------------------------------------------------
From:usr5392a 10/23/90 13:28 Re:00000
Subject: Desert Shield
I'm sure we're all aware of the folks in the Middle ("Far East" as
Marge put it so well) East. You probably know someone over there
or know someone who knows someone who knows someone. I found this
article in the paper the other day and thought I'd pass the recipe
from it along. A group of women in Middletown sent 2,000 dozen,
yes dozen, cookies to Saudi Arabia. This is the recipe they used.
Also you will find the addresses that can be used to send just
about anything to the desert dwellers we have over there. They
appreciate sunglasses, suntan lotion, letters, cards, playing cards,
compact games of any kind that can be carried easily and above all
deodorant!
Combine: One box of any flavor cake mix
Two eggs
Two cups of Cool Whip
Form little balls and roll into a mix of powdered and granulated
sugar of cinnamon. Bake 15 minutes at 350 degrees on greased
cookie sheets.
If you care to send a package, please mail to:
The name of the service member or "Any Service Member", this will
be received by any of the soldiers over there.
Operation Desert Shield, APO New York 0948-0006.
For those in the Navy or Marine Corps on ships in the Persian
Gulf send to same name, FPO New York 09866-0006.
---------------------------------------------------------
From:usr1112a 10/25/90 22:53 Re:00000
Subject: PASTRAMI
Where can I find a good PASTRAMI
sandwhich?
Most of the ones I have tried
are a long way from the ones
I had in L.A.
WILLIAM BALL
usr1112a
---------------------------------------------------------
From:usr5392a 10/26/90 09:02 Re:00000
Subject: PASTRAMI???
PASTRAMI???
IZZY'S OF COURSE!!!
---------------------------------------------------------
From:usr2164a 10/28/90 04:04 Re:00000
Subject: PASTRAMI???-(R)
You might try several Deli's on or near Reading Road, between the
Norwood lateral and Galbreth. (Roselawn).
---------------------------------------------------------
From:usr5392a 11/02/90 10:33 Re:00000
Subject: STUFFING
OK ALL YOU BIRDS OUT THERE - WHO HAS A TERRIFIC RECIPE FOR STUFFING?
MOM MAKES A MEAN STUFFING, BUT TO GET THE RECIPE OUT OF HER IS A
REAL JOB - "A PINCH OF THIS AND A HAND FULL OF THAT". PLEASE MOM
WRITE IT DOWN!! OH BY THE WAY, NO OYSTERS PLEASE.
---------------------------------------------------------
From:usr3267a 11/03/90 16:57 Re:00000
Subject: Hot Slaw
Please see message 151 . Thanks Rose
---------------------------------------------------------
---------------------------------------------------------
---------------------------------------------------------
From:usr0360a 11/06/90 15:45 Re:00000
Subject: PASTRAMI-(R)
Another place you might try for a good, thick pastrami
sandwich is Menache's Grocery in O'Bryonville. It's
run by Mr. and Miss Menache (sp?) and although it
can take him awhile to make it since he carries on
conversation with everyone, it's worth it. Plus,
the store is like something out of the Twilight Zone.
Check it Out!
---------------------------------------------------------
From:usr2142a 11/18/90 17:22 Re:00000
Subject: Lemon cake
==================================================
Delicious Lemon cake
==================================================
Mix: 1 box Pillsbury white cake mix
Wesson oil
beat in 4 eggs 1 at a time
c. hot water (cool)
1 tsp. Lemon extract
mix well
bake in tube pan- 45 min. 350 degrees
glaze juice of 1 lemon
nfectioner's sugar
punch holes with toothpick in top of cake
Enjoy!
---------------------------------------------------------
From:usr2164a 11/19/90 02:19 Re:00000
Subject: Just what you want
In case anyone didn't notice, you can search for what you want
on here (on any board) with an "f" command by typing in a
word to look for. ie "cookies", "cake", ect.
---------------------------------------------------------
From:usr2646a 11/19/90 15:43 Re:00000
Subject: Frozen Fantasy
What looks like watermelon, tastes like a dream and is a cinch to
make? Freeze & Servie ice cream and sherbet bombe!
FROZEN FANTASY
*******************************************
1/2 gallon (4 pints) pistachio ice cream or lime sherbert, slightly
softened.
1 pint lemon sherbet, slightly softened
1 1/2 pints raspberry sherbet
1/2 cup semisweet chocolate chips
*****
(1) Line 3 quart bowl or decorative mold with plastic wrap, leaving
overhang; smouth out as many wrinkle from wrap as possible. Chill in
freezer about 30 minutes. Spoon softened pistachio ice cream into
chilled bowl, pressing with back of spoon into even 1-inch layer, to
line bowl completely. Freeze, covered with foil or plastic wrap, about
1 1/2 hours until firm.
(2) Remove bowl from freezer. Spoon lemon sherbet into bowl over ice
cream; press into even layer about 1/2 inch thick to cover ice cream
completley. Cover again with foil or plastic wrap; freeze about 1 hour
until sherbet layer is compleltey firm.
(3) Stir raspberry sherbet in small bowl to soften slightly; stir in
chocolate chips until evenly distributed. Spoon sherbet into center
of ice cream-lined bowl to fill completely; smooth top three layer.
Freeze, covered, at least 3 hours or overnight until firm. Thirty
minutes before serving time, chill round serving platter in freezer.
At serving time remove bowl from freezer. Insert end of metal spatula
between plastic wrap and bowl to loosen bombe. For easy serving, use
sharp serrated knife to cut bombe in half and then into slices.
Makes 10 to 12 servings.
---------------------------------------------------------
From:usr2142a 11/19/90 16:29 Re:00000
Subject: Delicious Meat Loaf
=========================================
Delicious Meat Loaf
=========================================
Ingredients:
1 1/2 lb. ground beef
1 lb. pork sausage
1 egg
1 large stalk celery, chopped
1 medium onion
1 green pepper
1 tsp. salt
1 tsp. bl. pepper
4 tbsp. ketchup and pour on top
1 tbsp. mustard
4 crackers
Directions:
Bake at 350 degrees about 1 hr.
Uncover and bake for 1/2 hour more to brown
Enjoy the delicious meat loaf!
---------------------------------------------------------
From:usr2142a 11/19/90 19:59 Re:00000
Subject: Transparent pie
======================
Transparent Pie
=====================
Directions:
Warm 1 stick butter
Stir in 1/4 c. sugar, mix well
Add 4 eggs, mix
Add Vanilla
Pour in unbaked pie shell]
bake at 300 degrees
(slow oven) until brown
This is a delicious family recipe.
I hope you like it-- I think it is delicious!
---------------------------------------------------------
From:usr3976a 11/21/90 07:43 Re:00000
Subject: recipe relief
For all you recipe providers -- now you can type your favorite recipe
in your word process (to use word wrap) and upload here. Go to "What's
new" in the Administration building. Good Luck>
---------------------------------------------------------
From:usr2646a 11/21/90 09:14 Re:00000
Subject: Peanut Butter Sparklers
Well, everyone knows that the day after Thanksgiving you go to all
the sales, and get out all of your Christmas goodies. Well here
is an easy recipe for peanut butter cookies with Christmas designs.
PEANUT BUTTER SPARKLER COOKIES
*****************************************
1. Preheat oven to 375 degrees F.
2. Combine cookie mix (Duncan Hines or whatever) and egg in large
bowl. Stir until thoroughly blended.
3. Shape dough into 36 one inch balls. Flatten with bottom of glass
dipped in all-purpose flour or granulated sugar. Decorate as
desired. Press decorations lightly into cookie dough. Place 2
inches apart on ungreased baking sheet.
4. Bake at 375 degrees F for 7 or 8 minutes or until set. Remove
immediately from baking sheet or cooling rack.
NOTE: For a festive variation, cookie dough balls can be rolled in
desired decoration before baking. Bake 8 or 9 mins. or until
set. Cool one minute on baking sheet. Remove to cooling rack.
NOTE AGAIN: Christmas trees, Holly leaves, and Bells are usually the
easiest and best decorations for you cookies.
---------------------------------------------------------
From:usr2646a 11/21/90 09:16 Re:00000
Subject: Peanut Butter Sparkler
Oh Yeah, I guess this would help a little bit huh?!
1 package Duncan Hines Peanut Butter Cookie mix
1 egg
Assorted colored sugar crystals, nonpariels or decors.
HAVE FUN!
---------------------------------------------------------
From:usr1093a 11/26/90 18:57 Re:00000
Subject: Beef Barley Soup
>From usr1093a Paul Teismann 11/26/90
I'm looking for some good beef barley soup recipes. The only one I've
come across lately, suggests using ground beef. That doesn't sound
right to me. Would appreciate any good barley soup recipes you are
willing to share. Thanks
---------------------------------------------------------
From:usr0360a 11/29/90 16:27 Re:00000
Subject: Transparent pie-(R)
How much vanilla? It sounds absolutely decadent, I can't
wait to try it!!!
---------------------------------------------------------
From:usr2142a 11/30/90 19:38 Re:00000
Subject: Transparent Pie
In the transparent Pie, put half a teaspoonful of vanilla into the pie.
---------------------------------------------------------
---------------------------------------------------------
From:usr3941a 12/03/90 20:17 Re:00000
Subject: Pecan Pie
Since I am new to this board I thought I would send along a very
delicious pie recipe that is great for the holidays. Hope you
like it too!
Pecan Pie
1/2 cup butter or margarine
1 cup sugar
3 eggs (slightly beaten)
3/4 cup dark corn syrup (Karo)
1/4 tsp salt
1 tsp vanilla
1 cup chopped pecans
Cream butter; add sugar gradually and cream together until light
and fluffy. Add remaining ingredients and blend well. Pour into
unbaked pastry shell. Bake on lower shelf in a moderate oven
(375 deg) 40 to 50 min.
Enjoy
JR
---------------------------------------------------------
From:usr1104a 12/08/90 15:35 Re:00000
Subject: Ricotta Omelette
Ricotta Fritata
If you are worried about your heart, then this omelette is a double
threat! Not only does it call for real butter and lots of eggs, once
you try it, your ticker will skip several beats at the mere mention of
its name! It's that good!
2 medium onions, chopped (I use large because I like onion)
2 cloves garlic, chopped fine
2 - 3 pats of butter
1 package ricotta cheese
1 cup of grated parmesan cheese (I use more and mix with romano when
I have it)
Saute onions and garlic in butter until clear.
Mix ricotta and parmesan together, thoroughly, then mix in the onion
and garlic. This mixture will keep several days in the refrigerater.
I use three eggs for each omelette and whip the eggs until really
frothy, folding lots of air in them. Pour the eggs in a buttered
skillet or omelette pan and cook until just beginning to set up.
Spoon a generous amount of the cheese mixture onto the eggs, 5 - 6
Tbs., minimum. Fold the thing over and finish cooking.
Serve with whole wheat toast..... same mentality as drinking a diet
coke and a hot fudge sunday for dessert....but it's good!
---------------------------------------------------------
From:usr1104a 12/08/90 15:37 Re:00000
Subject: Chili Pie
Chili Pie
This is a chili stretcher......for when you get down to the end of the
pot of chili and you don't have quite enough for a bunch of folks.
Make some cornbread batter. Pour half of it in the bottom of a Dutch
Oven, pour your chili on top of it and the remainder of the batter on
top of that. Bake as you would cornbread.
I understand that this is the way the sheepherders do it out west,
only they put the coals from the fire on top of the Dutch oven.
A note of interest is that they have chili stands in Colorado where
they rip open a single serving bag of Fritos and pour chili into the
bag. You eat it right out of the bag!
---------------------------------------------------------
From:usr0360a 12/11/90 15:48 Re:00000
Subject: Chili Pie-(R)
I grew up in southern California and every Tuesday was Pepperbelly
day for hot lunch. Pepperbellies were small bags of Fritos,
slit on the long side, filled with chili (Tex-Mex style) and topped
with grated cheddar cheese. I now feed these to my own child
and hadn't really thought about how unusual it sounded til I saw your
message. They ARE scrumptious!
And so easy to clean up!!
---------------------------------------------------------
From:usr2646a 12/13/90 10:20 Re:00000
Subject: Cherry Christmas Wreaths
Here's a great holiday idea for a desert!
CHERRY CHRISTMAS WREATHS
1 Pkg. Duncan Hines Moist Deluxe Devils Food Cake Mix
2 containers (16 ounces each) Duncan Hines Cream Cheese Frosting
Green Food Coloring
1 can (20 ounces) light cherry pie filling
1/2 teaspoon cinamon
1/4 teaspoon almond extract
1. Preheat oven to 350 degress F. Grease and flour 10-inch tube pan.
2. Prepare, bake and cool cake following package directions for bundt pan.
3. Split cooled cake into two layers. Reserve 1 cup cream cheese frosting
Spread remaining frosting on tops and sides of both cakes. Add green
food coloring to reserved 1 cup frosting to tint deep green. Decorate
cakes around edges of top (incluing center top edge) and bottom using
decorating bag and desired tip.
4. Combine pie filling, cinnamon and almond extract in medium bowl. Spoon
half of cherry mixture on top of each cake between green rings.
NOTE: Recipe makes 2 cherry christmas wreaths.
TIP: For ease in spreading frosting, freeze split cake layers.
Enjoy!
---------------------------------------------------------
From:usr4024a 12/14/90 12:20 Re:00000
Subject: Stuffing-Apple-Sausage Casserole
I am looking for a recipe that used to appear on the back of Pepperidge
Farm Stuffing boxes. It was for a casserole made from stuffing, apple
wedges and sausage links. Does anybody out there have it or anything like
it?
---------------------------------------------------------
From:usr1687a 12/23/90 14:32 Re:00000
Subject: wht. choc. pretzels
Can anyone please tell me what to mix to coat pretzels with the white
chocolate? I tried some white baking chocolate with margerine, which
melted fine and I thought I would add a little rum flavoring (about
1 1/2 tsp) and it got real thick.
I would appreciate any help.
---------------------------------------------------------
From:usr1687a 12/27/90 16:01 Re:00000
Subject: help
I guess I should have opened the last message with 'help'.
I would like to know how to make the white chocolate dipped pretzels.
My stuff was too thick.
Thanks !!!!
---------------------------------------------------------
From:usr3267a 12/28/90 21:18 Re:00000
Subject: -(R)
Chocolate Covered Pretzels
1 (5.75 - ounce) package milk chocolate morcelssels
2 tablespoons shortening
24 (3 - inch) pretzels
Combine chocolate morsels and shortening in top of a double boiler;
bring water to a boil. Reduce heat to low; cook until chocolate melts,
stirring occasionally. Remove double boiler from heat, leaving
chocolate mixture over hot water.
Dip each pretzel in chocolate ; allow excess to drain. Place on waxed
paper-lined cookie sheets; chill until firm. Arrange pretzels between
layers of waxed paper in airtight container; store in a cool place.
Yield 2 dozen.
Hint: Remember water or liquid thickens chocolate and grease thins it.
Source : Southern Living Annual Recipes "1982"
---------------------------------------------------------
From:usr3267a 12/28/90 21:35 Re:00000
Subject: -(R)
The hint in # 194 should read:
Water or liquid thickins coating and shortening thins it.
Also other candy making hints are:
Never melt chocolate over direct heqat. It is rick in cocoa butter and te
tends to separate at high temperatures.
Moisture makes chocolate heavy and destroys the gloss. Do not let come in con
in contact with steam from bottom of double boiler.
Continual stirring helps to give the proper blend of the cocoa butter
and insures rich, glossy sheen-finished chocolates.
A direct draft on drying chocolates will make streaks
Centers should be at room temperature; hot or cold centers cause dull,
streaky or leaky candies.
Try to keep centers uniform in size; not too large - chocolate coating
enlarges.
---------------------------------------------------------
From:usr1687a 12/30/90 13:43 Re:00000
Subject: -(R)-(R)
Thank you for your response. I thought I was losing my mind when the
flavoring made the chocolate firm up. I had no idea.... The shortening
seem obvious when you know what you are doing. thankks agaan for the
recipe. I am anxious to try it now.....Sylvia.....
I have always added the sour cream/flour mixture whenever I have
served this, and I use rice, but noodles would also be good.
Teri
