TSO COOKBOOK
1991

About the TSO Cookbook
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.
Navigating the Cookbook
If you arrived at this location via a search engine, now enter your search term using the browser's "search on page" tool which is typically located in the "edit" option on the browser menu bar. That should bring you to what you were looking for.
Because the recipes were entered randomly over the years, it is impossible to categorize them, hence the need to use the search method. To search for keyword(s) in the cookbook, you can utilize one of the local search engines on the cookbook home page. Because of its size, the cookbook is divided into the years the recipes were posted on the message board. Use the dropdown box below to view the recipes from other years.

  

TSO Cookbook -1991 

     ((( RECIPE EXCHANGE )))



From:usr5392a 01/04/91 12:10 Re:00000

Subject: Baklava



BAKLAVA 

Alot of work, but well worth the effort!

2 lb. sweet rendered butter

2 lb. filo pastry dough

2 lb. finely chopped walnuts

3 Tbsp. sugar

1 tsp. rosewater (optional)

3 c. cold Atter Syrup (recipe to follow)

Using a pastry brush, paint the sides and bottom of a heavy

12 X 18 inch metal tray.  Paint 1 of the pastry sheets with butter 

and continue to repeat this process until 1 pound of this dough 

has been placed in baking pan.  Mix nuts with sugar and rosewater; 

spread evenly over this dough.  Take the second pound of filo 

pastry sheets and repeat process.  Lay 1 sheet of dough over nuts; 

butter and repeat until the whole pound of dough is used.  Make 

sure the top layer of dough is brushed with butter.

 

Cut deep diagonally through this tray before baking.  Bake on center

oven rack for 2 hours at 300 degrees.  Remove from oven and 

immediately pour the Atter Syrup over the hot Baklava.  Let cool for 

at least 24 hours before serving. 

 

ATTER SYRUP 

 

3 c. sugar

1 1/2 c. water

1 Tbsp. lemon juice

1 tsp. rosewater (if desired)

 

Combine sugar, water and lemon juice in saucepan.  Boil over

medium heat for about 20 minutes, until syrup thickens.  When

finished cooking, add rosewater.  Remove from heat and cool.  (A

thicker syrup can be made by cooking longer.)

 

This syrup stores well for a long time in refrigerator. 



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From:usr1324a 01/20/91 22:07 Re:00000

Subject: marinade



I use this marinade for my steaks.  The marinade soaks the beef to an 

unknown tendernous and mouth-watering flavor.  For those well done lovers,

this is a must.  This is the one time a medium to medium rare steak can

be enjoyed by even the most arogant well-done demanding person.  This is

how you do it:

 

Mix the following together for the marinade:

1/2 cup lemon juice

1/4 cup Worcestershire sauce

1 cup vegtable oil

3/4 cup soy sauce

1/4 cup prepared mustard

2 cloves garlic, minced

 

Water may be substitued for the oil, but the water does not penatrate the

beef as well as the oil.

 

Finally place your favorite steak in the marinade and cover.  Let sit for

at least 8 hours, preferably over night.  Store them in the refrigerator

while marinading.  Do not save the marinade for future use; however, as th

steaks cook, pour small amounts of the marinade over the steaks.  They are

best on the grill, but the oven does wonders also.



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From:usr1687a 01/24/91 22:35 Re:00000

Subject: marinade-(R)



Doug, do you prick your meat so the marinade penetrates better or just

let it soak it up by itself?



---------------------------------------------------------

From:usr1324a 01/25/91 20:13 Re:00000

Subject: marinade-(R)-(R)



Sylvia,

  I do not prick the steak.  The marinade does a very good job of

penetrating the meat.  If you use water to in place of vegtable oil, it may

help to prick the meat.

 

   If you try it, let me know if you like it.  I have another marinade

recipe that I use to make Steak Fajitas.  I enjoy both.

 

Doug



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From:usr4077a 02/01/91 11:26 Re:00000

Subject: Japanese



I would like to have some recipes that would duplicate the fantastic

tastes of a certain Japanese restaurant located in downtown Cincinnati.

The main recipes I'm looking for would be for a ginger salad dressing,

a steak sauce, a shrimp sauce, a vegetable stir-fry, fried rice, and

well, just about everything on the menu.  If you have ever eaten at

this restaurant, you know why I would want to be able to cook that

kind of food at home.  My name is Barb and my user ID is usr4077a.  If

you can't help with recipes, maybe you can suggest a good Japanese

cookbook.  There could be a free home-cooked meal in it for you if you

can help me.  Thanks!



---------------------------------------------------------

From:usr3775a 02/03/91 03:07 Re:00000

Subject: Japanese-(R)



Barb, there are two reasons why I wish I kn the answer to

your query:  1) I also love the salad dressing, shrimp sauce,

and steak sauce at that particular restaurant, and 2) I

have been under kitchen remodeling for 3 months and would

love a homecooked meal, even if I have to cook it!  Anyway,

I asked the chef at the Japanese restaurant for his recipes

and was told that they are SECRET and cannot be given out. 

My sister and I have tried unsuccessfully to duplicate

them.  But, if you find out what they are, please share them.

Thanks.

Debbi



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From:usr3267a 02/03/91 21:54 Re:00000

Subject: Japanese-(R)



btw what is the name of this fablous Japanese Restaurant?

 



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Refd:00428

From:usr3267a 02/03/91 22:03 Re:00000

Subject: From Scratch



Did you ever want to prepare a recipe, only to find out that you were

missing an important ingredient? Well so have I and I have a lot of

substitutes and made from (on the shelf ingredients) to get me past 

those times. I thought I might share some of them with you, since I 

had one such occasion again this weekend. Here goes:

            For condensed milk from scratch:

Stir until dissolved:

      1 cup boiling water

       1/2 cup butter

       2 cups sugar

       2 cups powdered milk

Beat until smooth -- will be thin, but thickens later on. Can be done in

blender.  Makes one quart.

 



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From:usr3267a 02/03/91 22:10 Re:00000

Subject: Maple Syrup



Here's a good one if you have a family that likes a lot of french toast,

waffles or pancakes  (easy on the wallet too) .

            Maple Syrup 

Stir together:

           4 cups white sugar

1/2 cup brown sugar

2 cups water

Cover and simmer for 10 minutes.

Remove from heat and add:

           1 teaspoon vanilla

1 teaspoon maple flavoring

this tastes as good as a lot of the store bought brands.

 



---------------------------------------------------------

Refd:711

From:usr3267a 02/03/91 22:17 Re:00000

Subject: Hot Fudge Sauce



Another good one and easy on the purse.

           Hot Fudge Sauce

In saucepan , combine:

           1  1/2 cups sugar

6 Tablespoon cocoa

           dash of salt

3 Tablespoon water

Add and bring to boil:

           1 large can evaporated milk

Boil 4 - 5 minutes - until thickened.

Remove from heat and add:

           4 Tablespoon butter

2 teaspoon vanilla

 



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From:usr3267a 02/03/91 22:26 Re:00000

Subject: Granola



Spread 4 cups rolled oats on ungreased sheet cake pan and bake at 350 

degrees for 10 minutes.

           Stir in:

1 cup flaked coconut

1 cup peanuts, coarsely chopped

(or other type nuts)

3/4 cup wheat germ

Then add:

           1/2 cup honey

1/3 cup vegetable oil

1 teaspoon vanilla

Mix until dry ingredients are wellcoated. Bake at 350 degrees for 20 to 25

minutes, stiring occasionally to brown evenly.

Stir in:             

1 pkg. (8 oz. ) dried apricots, chopped

1 cup rasins

(Other dried fruit may be substituted for apricots or rasins.)

 



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From:usr3775a 02/03/91 23:08 Re:00000

Subject: Japanese-(R)-(R)



The restaurant that I think is being discussed here is

Samurai downtown.  But, it could be Benihana, though I have

never eaten there and don't know if the shrimp, steak 

sauce and ginger dressing is the same.

Debbi



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From:usr3775a 02/17/91 19:11 Re:00000

Subject: Where Did It Go



I know that I read a message on here the other night

from someone who was looking for low fat and no salt

recipes.  But, it's not here now.  Is it the case of

thethe disappearing message or was it just a dream

(grin).  Just wondering.

Debbi



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From:usr3919a 02/18/91 08:03 Re:00000

Subject: Leek Stew



This has been my favorite recipe for years, so I thought I would

pass it along.  Sorry if the amounts aren't exact.  I never had 

this written down.  Saw it on TV one time and I have been using

it regularly ever since.

                        LEEK STEW

Melt approximately 1-2 Tablespoons of butter in saucepan.  Brown

3/4 to 1 pound of stew beef in the butter until pink colotr goes

away.  Thoroughly clean 2-3 large leeks (white part and about one

inch of the green).  Slice the leeks and without stirring add them

to the suaucepan over the beef.  Add plenty of fresh ground pepper

(this helps to disguise the sand that may be left in the leeks.).

Add one can of chicken broth.  Cover saucepan and let cook over

medium heat for about 1/2 hour to 45 minutes.  After this time,

open and stir to check if leeks are cooked.  Thicken with flour

or corn starch and water.

That's it!  Pretty easy.  This is best when served over dumplings

or noodles.  Enjoy.



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From:usr0141a 02/22/91 15:54 Re:00000

Subject: Request: Salmon Croquettes



I am looking for a good recipe for salmon croquettes.

If you have one,please share it with me. please share it with me.

Thanks in advance.



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From:usr0360a 02/25/91 14:53 Re:00000

Subject: Request: Salmon Croquette-(R)



Jane Brody's Good Food book has a tasty recipe for Salmon Croquettes.

I don't have a copy here with me at work though.  One recommendation

use about half the amount of potatoes in the recipe.  The

first time I made them I followed the recipe

exactly and it was like eating pink potatoes with very little

salmon flavor (and I love salmon!).  Good luck, and

enjoy!

Geralyn



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From:usr0175a 03/07/91 09:58 Re:00000

Subject: souffle?



'Way 'way back in message 22 is a recipe for Raspberry Souffle.

Has anyone tried it?  It sounds wonderful, but I am not sure

what size of individual souffle dish to use.  Williams-Sonoma

carries 4 different sizes!  I would appreciate any help.

 

Thanks, 

  Teri



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From:usr0564a 03/08/91 20:52 Re:00000

Subject: Where Did It Go-(R)



Debbie,

 

You know sshoe does not approve of deleting messages - does he know about

this mystery?

 

                    JOE K



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From:usr3775a 03/09/91 16:37 Re:00000

Subject: Where Did It Go-(R)-(R)



Joe, this is a true mystery.  Especially as you are the

first person to address my question.  Then, message #215

subject is "Barbequed Shrimp" but the request is for

Dutch Apple Pie?  Is this the twilight zone bulletin 

board?  Who is the sysop?  And, why are they trying to

drive me crazy (grin)?

Debbi



---------------------------------------------------------

From:usr4180a 03/10/91 18:02 Re:00000

Subject: Where did it go?



Did not mean to create a problem when deleting my message.

I'm the one looking for the low fat/low salt recipes.



---------------------------------------------------------

From:usr3775a 03/10/91 20:02 Re:00000

Subject: Where did it go?-(R)



Wasn't a problem, just a mystery.  And some of us crazies

just love a mystery.  Anyhow, have you tried any of

the Weight Watchers cookbooks...some of their recipes

fit into both categories.

Debbi



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From:usr4382a 03/16/91 08:44 Re:00000

Subject: -(R)



Saw your request; although I lost the recipe for theem a few years ago,

I can give you a framework that you could experiment with; 1 large can

of red sockeye salmon drained, 1 raw egg beaten, 2 cups of bread crumbs

approx.(very fine), a couple of teaspoons of grated lemon peel

and a little bit of lemon juice. Mix together and form into individual

cone shaped croquettes (they are pretty big), place on wax paper

on a cookie sheet and refrigerate 3 or 4 hours, minimum. Deep fry 

untill they hold their shape and are golden in color. Drain on

paper towlels and serve with a sauce that is 1 can celerly soup,

4 oz. sour cream and a dash of lemon juice and dried dill-

yunmmy! I am winging this by memory. Hope this works for you!



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From:usr4479a 03/16/91 09:33 Re:00000

Subject: Where Did It Go-(R)-(R)



Joe,

 

  Who died and made Steve "Emperor of TSOL"? Maybe I'll go post a message

in the os2sig and then delete it just to spite him! 

 

 

 

Wondering why I'm on this board,

 

Mike



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From:usr4479a 03/18/91 20:59 Re:00000

Subject: Seafood Pasta



Hey, everybody:

 

  Does anyone have any GOOD seafood pasta recipes? (Scallops, shrimp,

crab, etc.)

 

 

Bon appetit,

Mike



---------------------------------------------------------

Refd:00466

From:usr4382a 03/18/91 21:11 Re:00000

Subject: Where did it go?-(R)-(R)



I am not sure what you are doing here either;it certainly didn't sound

like arecipe to me! Anyway, I really want to add an amendment to the recipe #

218 I put in the other day for salmon croquettes; I made them shortley

after and realized that I did not mention that the refrigerated croquettes 

need to be rolled in fine breadcrumbes before placing them in the

hot oil! Kind of important; hopefully someone will see this addition

before they try the recipe; or already figured something like that

was missing. Better late than never!



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From:usr0175a 03/21/91 11:12 Re:00000

Subject: Cheese Appetizers



 

These delicious hot appetizers were the hit of a party we went to

recently.  So we asked for the recipe, and made them for another

party, where we got three requests for the recipe.  They're quick

and easy, too -- what could be better?

 

CHEESE APPETIZERS

 

20 Pillsbury crescent rolls (2 lg pkgs, 1 small)

16 oz American or Cheddar cheese (we use Cheddar)

1 bottle Italian dressing (the oil variety)

Parmesan cheese

 

Unroll crescent rolls.  Cut each triangle in half to make two

triangles.  Cut the cheese into 40 pieces, about 1/2 inch square.

Wrap a crescent roll triangle around each cheese cube.  Roll

this in Italian dressing, then roll in Parmesan cheese.  Place on

an ungreased baking sheet.  Bake at 325 degrees for about 10

minutes -- until golden brown.  Serve hot.  Yield: 40 appetizers.

 



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From:usr4121a 03/26/91 11:30 Re:00000

Subject: Toddler Foods



I Need New Ideas!!!!!

     I have a 15 month old that is learning to feed herself. What

I would really appreciate is anyone's ideas on foods to give her

that won't make a MAJOR mess when she decides to get rid of her

utensils and dig in with her hands. (Minor disasters are O.K., we

can put her on the patio and let the dog clean up after her.)

 

     Thanks in advance. Jordan is really getting tired of the same

old things. (So is the dog!)

 

                                    ---Jeannie---



---------------------------------------------------------

Refd:00372

From:usr1104a 03/28/91 18:43 Re:00000

Subject: -(R)-(R)



Try Italian bread crumbs (with the Romano cheese) and don' forget some

minced onion!

 

Never tried the refridgerating idea.  I just woop in the crackers and

onion, make into patties, roll in Italian bread crumbs (i didn't forget

the egg) and deep fry.  GREAT

 

Kidney beans cooked with onion and catsup, and some chedder cheese

macaroni......cole slaw if you got it.....makes a great friday night

15 minute supper.

 

Bud



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From:usr3775a 03/28/91 21:19 Re:00000

Subject: Toddler Foods-(R)



Don't know if they are still in print but when I had

toddlers (back in the dark ages) there were two books

out.  One was the Taming of the Candy Monster (I think)

and the second one I'm really not sure of the title--

maybe Feed Me, I'm Yours.  But they had some great

recipes for finger foods (as little mess as possible)

that were also very nutritious, based on the nutrition

information that was available in the mid-70's.  When

my brain functions again (after spring break) I'll 

try to look in my old cookbooks for some of the ones

that my kids loved.

Debbi



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Refd:00588

From:usr1687a 04/02/91 08:59 Re:00000

Subject: Advice seeker



Anyone got a suggestion what to use to re-wire the cheese slicer...

I've done it a couple of times over the years but it doesn't seem to last.

All seriousness aside..It is getting kinda' hard to play a tune on the 

old mandolin these days!!!!

  

 Sylvia.....

              (:D



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From:usr2646a 04/02/91 15:30 Re:00000

Subject: Cheese Appetizers-(R)



Teri

 

The cheese appetizers were really good!   Made them last night

for a snack, but we used biscuits instead, and they still turned out

ggreat!  Hey if anybody out there can't cook (like me) you can make

these!



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From:usr0008a 04/04/91 16:31 Re:00000

Subject: Spinach dip?



Does anyone have a recipe for a dip featuring spinach, artichokes,

parmesan and Monterey jachk cheese? the The dip is served hot with

tortilla chips.



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From:usr4180a 04/04/91 17:08 Re:00000

Subject: Advice seeker-(R)



We have also experienced broken cheese slicer wires and solved

the problem by purchasing replacement wires from the manufacturer.

If you know the manufacturer of the slicer, write a letter to the

company.  It worked for us.



---------------------------------------------------------

From:usr1687a 04/04/91 20:06 Re:00000

Subject: Advice seeker-(R)-(R)



Thank you for the response Bobbi.  Right now the wire is all bent, loose

and is out of shape again. I hate to buy new ones.. I was only  partly 

kidding about the mandolin... I don't play it....We did use one of the

wires!

Sylvia.....



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From:usr3919a 04/05/91 18:19 Re:00000

Subject: Spinach dip?-(R)



Here's something close that you might want to modify:

Artichiooke Dip

   

One can of artichoke hearts

One cup Mayo

One cup parmesan cheese

Jouice of one lemon

   

Sqyuuishquish up all the ingredients in a food processor.  Place

in a medium greased casserole.  Bake at about 350 for

30 minutes.  (should be nioce and brown on top when done.)

Serve with crackers or bread chunks.

I usually turn my out into a howwllowed out round loaf of

bread and serve the insides on the side.  Disappears satr 

parties!



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From:usr0175a 04/09/91 10:19 Re:00000

Subject: Japanese !!!



These two recipes were in the Enquirer's Readers' Exchange a few

weeks ago.  They are from Benihana rather than the Samurai, so 

the ginger shrimp sauce looks like it will be different than the

Samurai's, but the salad dressing should be very similar.  I

haven't tried them yet, obviously, but I'm looking forward to it.

 

Enjoy,

  Teri

 

 

BENIHANA GINGER SAUCE

---------------------

 

   (for shrimp dipping)

 

1/2 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup chopped onion

1 small piece fresh gingerroot or 1/3 tsp ground ginger

 

Combine all ingredients in blender container and process until

smooth.  Makes 6 servings, about 2 tbsp plus 1 tsp each.

 

 

BENIHANA SALAD DRESSING

-----------------------

 

1/4 cup chopped onion

1/4 cup peanut oil

2 tbsp rice wine vinegar

2 tbsp water

1 tbsp chopped fresh gingerroot

1 tbsp chopped celery

1 tbsp soy sauce

1-1/2 tsp tomato paste

1-1/2 tsp sugar

1 tsp lemon juice

dash salt

dash pepper

 

Combine all ingredients in blender container or work bowl of

food processor fitted with steel knife; process until almost

smooth.  Makes 6 servings, about 2 tbsp plus 2 tsp each.

Unused portions may be stored in a covered container in the

refrigerator.

 



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From:usr3483a 04/20/91 10:51 Re:00000

Subject: English recipes



My son has to do a report on England for his second grade class, 

but I needto make an English recipe to go along with it.  His teacher 

makes a big deal about this.  If anyone has any English recipes I 

would really appreciate it if you would post them.  This mom needs 

all the help she can get!!

Many thanks............Wonnie Stahl



---------------------------------------------------------

From:usr3775a 04/23/91 10:51 Re:00000

Subject: English recipes-(R)



Surprise the class and the teacher by preparing something

with curry.  My brother-in-law and a number of his

fellow workers spent a great deal of time over in England

testing computer chips and came back addicted to curry.

It's a predominant spice used in the the dishes of

Indian origin that were brought back to England when

they were occupying India.

Debbi



---------------------------------------------------------

From:usr3483a 04/23/91 19:44 Re:00000

Subject: Curry (r)



Hi Debbie,

Thanks for the suggestion.  I might just try that!

Thanks,.........Wonnie



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From:usr2102a 04/25/91 12:22 Re:00000

Subject: need Chineese food !



,especially  Chineese food

. I have

a wok and Ilike to use it! Thanks again !! 

 

                                     Nikki Westrich



---------------------------------------------------------

From:usr0175a 04/25/91 13:53 Re:00000

Subject: need Chineese food !-(R)



Try the "Hot Chinese Chicken Salad" recipe in Message #13.

I've tried it and it is very good.  

 

Teri



---------------------------------------------------------

From:usr0175a 05/09/91 09:26 Re:00000

Subject: Dutch Apple Tart



This recipe for Dutch Apple Tart comes from a Pennsylvania Dutch

Cookbook.  I am not sure if this qualifies as Dutch Apple Pie, 

but it looks like it's the closest thing you're going to get.  I

have never tried this recipe, but I think that if I made it, I 

would slice the apples thinly, as in other pie recipes, rather

than quartering them.  Hope this works for you.

 

*** DUTCH APPLE TART ***

 

Pastry:  use one-half recipe (pastry recipe follows)

 

1 tbsp flour

1 cup sugar

5 medium-size apples, quartered, pared, and cored

1/4 tsp ground nutmet

 (that's "nutmeg", sorry)

2 tbsp butter

 

Line an 8-inch round baking dish with pastry.  Sprinkle a

mixture of the flour and 1/4 cup sugar on bottom of pastry.

Put the apples, cut side down, on the pastry.  Sprinkle

with a mixture of the remaining sugar and nutmeg; dot with

butter.  Bake at 350 degrees about 55 minutes, or until

apples are tender and a rich syrup has formed.

 

 

*** PASTRY ***

 

3 cups sifted flour

1 tsp salt

1 cup lard or other shortening

5 tbsp cold water

 

Sift the flour and salt together.  Cut in the lard with pastry

blender or two knives until pieces are the size of small peas.

Gradually sprinkle water over mixture, mixing lightly with a

fork after each addition; add only enough water to hold pastry

together.  Roll out on a floured surface and fit into pie pan.

Don't stretch pastry when fitting into pan, as this will cause

shrinkage in finished product.  Use as directed in pie recipes.

 

Pastry recipe makes enough for two or three 1-crust pies or

one 2-crust pie.

 

 



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From:usr5392a 05/10/91 13:04 Re:00000

Subject: Apple Pie



This recipe appeared in the Enquirer on May 9th.  It comes from

Aunt Bee's Mayberry Cookbook.  The crust as well as the filling

sound wonderful.  I'll be making this for my mother this weekend.

If it was good enough for Opie and Andy, it's good enough for 

mom.

 

1/2 cup butter or margarine

4 ounces cream cheese

2 cups all purpose flour

 

2 1/2 cups sliced apples

1 cup sugar

1/3 cup orange juice

2 tablespoons honey

1/2 teaspoon cinnamon

1 tablespoon all purpose flour

1/2 cup butter or margarine

 

In a large bowl combine 1/2 cup butter and cream cheese, and let

come to room temperature.  Add 2 cups flour, and blend well into

a ball.  Chill.  Roll out half of dough and place in a 9 inch

pie plate.  Reserve remaining dough for top crust.

 

In a saucepan combine remaining ingredietns and bring to a boil.

Pour mixture into bottom crust.  Roll out remaining crust and 

place over filling.  Cut slits in top crust to allow steam to

escape.  Bake in a 350 degree oven for 45 minutes.  Serves 6 to 8.

 

Sounds great uh?  This cookbook is en route to bookstores for 

$12.95.  For all you Mayberry dedicated it can also be ordered

over the telephone by calling 800-234-4234.  Recipes were 

contributed by cast, crew, and groupies.



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From:usr1687a 05/12/91 22:01 Re:00000

Subject: pasta salad



If someone asked you to make a pasta salad.. What recipe would you use?

Any and all responses will be appreciated.

 Sylvia...



---------------------------------------------------------

From:usr0175a 05/13/91 08:46 Re:00000

Subject: pasta salad-(R)



 

For a quick pasta salad, try cooking up some tricolor spiral

pasta and mixing it with a some Italian dressing.  Then add

whatever else sounds good to you -- small pieces of (raw)

cauliflower, broccoli, carrots, whole or sliced black olives,

small cubes of cheese -- whatever, and stir them into the

pasta so everything gets some dressing on it.  Then refrigerate,

and stir again before serving. 

 

Also, one of the boxed varieties is pretty good -- I can't

remember the name, but it is the one that is _not_ called

Suddenly Salad -- we like the buttermilk/ranch variety.

 

BTW, _has_ anyone asked you for a pasta recipe or was this a

hypothetical question?  Either way, enjoy.

 

Teri



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From:usr0175a 05/13/91 08:51 Re:00000

Subject: Crockpot recipes



 

Hi everyone,

 

I've just returned to work full-time and I'm finding myself with

very little time (or energy) to cook dinner for the family once

I get home.  I've found that a good solution is to set up the

crockpot in the morning and dinner's ready when I get home.  The

problem is that I need more good recipes.

 

We don't need anything fancy -- we like beef stew and chicken

casseroles just as well as anyone else -- but it sure is a lot

easier to just cook up some noodles or rice or (better yet) just

to set the table and serve up the crockpot dinner than to cook

in the heat (and it looks like this summer is going to be HOT).

 

Cookbook recommendations are also gladly accepted!

 

Thanks for your help,

 

   Teri



 ---------------------------------------------------------



---------------------------------------------------------

From:usr4121a 05/13/91 11:12 Re:00000

Subject: Crockpot recipes-(R)



Hi Teri!

 

     Have you ever tried vegetable soup in your crock pot? Just make

it the same way as usual and let it stew all day. (Yumm!) I have the

cookbook that came with my crockpot at home somewhere. I will try to

find it and get back on here.

 

                                    ---Jeannie---



---------------------------------------------------------

From:usr5392a 05/14/91 12:52 Re:00000

Subject: crockpot rec



Hi Teri,

 

Cooking is a pain in the evening after a long day.  And with two

little ones at home and Jim's busy schedule, I'm sure your meals

need to be quick and on time.  Question: Does your family like

German food?  I've got a great recipe for German Sauerbraten at

home.  I had cut it out of the newspaper years ago and have made

it several times.  It's wonderful if you like that kind of food.

One nice thing about the recipe, is that you can spice it up or

down.  I make it the night before and let it cook all night and

all the next day.  I'll bring it tomorrow and post it here.  Look

for "Grandma's Sauerbraten".

 

Holly Cook



---------------------------------------------------------

From:usr3775a 05/14/91 14:22 Re:00000

Subject: Pressure Cooker



I know that with Crock Pots and Microwaves, Pressure Cookers

are probably pretty old-fashioned.  But, they are a 

lifesaver for those nights when you want something good to

eat and don't have a lot of time to cook.  You can make

a great beef stew in about 20 minutes, or Beef Burgundy,

or Hungarian Goulash, or Coq Au Vin, or Beef Strogonoff.

I'm not a morning person, so having to load up the Crock

Pot in the morning before I went to work never had a lot

of appeal.  Even an extra 10 minutes asleep is valuable

to those of us who don't begin to function until

10:00 or 11:00.  Anyway, if there is a desire for any

pressure cooker recipes (great mashed potatoes in

about 10 minutes), let me know.

Debbi



---------------------------------------------------------

From:usr4121a 05/15/91 10:04 Re:00000

Subject: RE: Crockpot Recipes



Hi Teri,

 

     I finally found the recipe book that came with my crockpot.

There are dozens of recipes that sound real quick and really good.

(Everything from venison to hot buttered rum!) I would post them,

but my upload program has a glitch in it right now. If you want

to, e-mail me your address and I will send you copies. I'll post

the ones that sound especially good as soon as I get this thing fixed.

 

                                    ---Jeannie---



---------------------------------------------------------

From:usr0175a 05/15/91 11:29 Re:00000

Subject: Pressure Cooker-(R)



 

Thanks everybody for a lot of responses (but I'll take more if

anybody has them)!

 

Debbie:  I use a pressure cooker often (corn on the cob, cottage

ham, even soup), so pass along those recipes for coq au vin and

stroganoff -- sounds good.  Thanks!

 

Holly:  I've never had sauerbrauten, but Jim has and he likes it,

but says it can be very spicy.  So a recipe that can be toned

down sounds great.  P.S.  I'm glad you posted Aunt Bee's apple

pie because I threw out my Enquirer.  Thanks!

 

Jeannie:  I'll e-mail you my address, or you can wait until your

program is fixed and load the recipes on TSOL for everyone.

Thanks to you too!

 

Teri

 



---------------------------------------------------------

From:usr5392a 05/16/91 10:19 Re:00000

Subject: Grandma's Sauerbraten



Two pounds stewing beef

Two onions, sliced

Two teaspoons salt

One pint cider vinegar

One cup boiling water

One half cup sugar

12 crumbled gingersnaps

 

Two bay leaves

Six whole cloves

One teaspoon mixed pickling spice

 

Three tablespoons flour

One half cup cold water

 

Place ingredients in slow cooker in order given.  Combine the bay

leaves, cloves and pickling spice on a three inch square of cheese-

cloth or cotton fabric and tie into a bundle.  Cover and cook on low

setting for eight to ten hours.  One hour before serving, turn to the

high setting.  Mix three tablespoons flour in the cold water and

add to the beef mixture about 30 minutes before serving.  Stir well.

Remove spice bag before serving.  Sauerbraten is traditionally served

with potato balls or potato pancakes.

 

Teri, to tone this down, I don't add the onions.  I also don't leave

the spice bag in for the 8-10 hours.  I try to take it out after 

about 4 hours.  That should make it easier for the kids to digest.

One other thing this recipe doesn't tell you is that you serve the

whole mess over egg noodles.  Another way to tone it down is to add m

more water and less vinegar.  Equal parts.  Like I said, I do this

at night and let it go all the next day.  The meat is super tender

 



---------------------------------------------------------

From:usr5392a 05/16/91 10:29 Re:00000

Subject: Finish of #249



I'm not sure what happened at the bottom of the sauerbraten

recipe, but I'd like to finish my thoughts.  The meat is super

tender and you should get two meals out of this recipe.  Teri,

let me know if you try it and if you liked it.  I've made it

for company before and they seem to enjoy it.  

Holly



---------------------------------------------------------

From:usr1687a 05/16/91 22:57 Re:00000

Subject: pasta salad-(R)-(R)



Hi Teri,

I DID have a friend mention that he likes pasta salad. I have made it in the

past with the veggie noodles, spirals etc and Italian dressing usually

spiced up with a little more vinegar. I have also added cut up pepperoni.

I really like the fresh vegetable idea.  That is a good one. Thanks....

 

I also love my pressure cooker. I use it the most for meat stew types of

meals. Ham, chicken or beef....Anytime I make one of these and there is

sufficient liquid, I love to make dumplings or drop in cut up biscuits

for dumplings. A short cut that I use quite a bit is taking country pork

ribs, browning the heck out of them and cooking them for 15-20 minutes

depending on size.  Then I put them in a skillet and put BBQ  sauce on 

them and heat them through. Not fancy...but good flavor (and fast)!

 

Sylvia....



---------------------------------------------------------

From:usr2646a 05/29/91 11:08 Re:00000

Subject: Crock Pot



I saw back a few messages, some crock pot recipes, does anyone 

have any other simple ones.  This summers been pretty hot, and

I hate turning the oven on. (besides, I'd rather be outside in

this nice weather, than wasting my time slaving over the stove!)

Thanks,

 

Tammy



---------------------------------------------------------

From:usr0175a 05/30/91 08:52 Re:00000

Subject: Crock Pot-(R)



Tammy,

 

Try this one for Chicken with Mushrooms.  I use this recipe from

time to time, and if you wish to add to it with other seasonings

it would probably be pretty easy. 

 

CHICKEN WITH MUSHROOMS

 

4 boneless chicken breasts, cut into pieces

1 can cream of mushroom soup

1 4-oz can sliced mushrooms

1/4 cup chicken stock/broth

salt and pepper to taste

 

Put cut up chicken into crockpot.  Add salt and pepper to taste.

In a separate bowl, mix together the cream of mushroom soup and 

the chicken stock or broth.  Pour over the chicken.  Add the

sliced mushrooms on top.  Cook on LOW for 6-8 hours (more won't

hurt it though, for those of us who won't get back from work by

then).  Serve over rice or noodles, OR ...

 

Stir together 1 cup sour cream and 1/4 cup flour.  Remove chicken

from crockpot.  Stir the sour cream mixture into the sauce in the

crockpot.  Cook on LOW 1/2 hour, return chicken pieces to sauce.

.  

 

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 

 



---------------------------------------------------------

From:usr0564a 06/19/91 11:12 Re:00000

Subject: Lebanese Lentil Stew



              LEBANESE LENTIL STEW

  

 A couple of weeks ago a number of

 sysops got together for an evening of

 walleyball and socializing to become

 better acquainted with each other. 

 During the discussion of the affair on

 the sysop board Chris Main mentioned

 the Lebanese lentil stew her mom makes

 (Chris has some Lebanese ancestors

 which probably accounts for her sultry

 good looks) and, after much bantering,

 she was persuaded to provide some for

 the sysop party.

  

 At the very last minute she backed out

 claiming the whole thing was a hoax

 and that her cooking so far has been

 limited to learning how to make

 salads.  I have learned from an

 unimpeachable source that this was

 just a cop-out - the culinary arts are

 among her many accomplishments but she

 just ran out of time.

  

 After much sleuthing, at times at risk

 to life and limb, I have managed to

 pry out the following recipe for

 Lebanese lentil stew.  It is filling. 

 It is nourishing.  It is tasty.  And,

 you might call it a Main dish.

  

 2 Tbsp. cooking oil

 2 cups chopped onion

 3 carrots, coarsely grated

 3/4 tsp. marjoram, crumbled

 3/4 tsp. thyme leaves, crushed

 1 28 oz. can whole tomatoes,

   chopped coarsely, keep juice

 7 cups beef broth

 1 cup dried lentils, rinsed

 1/2 tsp. salt

 1/2 tsp. black pepper

 6 oz. dry white wine

 2 Tbsp. dried parsley

 4 oz. grated cheddar cheese

 (optional)

 1/2 lb. lamb stew meat in cubes

    (browned)

  

 Heat oil in large saucepan and saute

 onions, carrots, marjoram and thyme

 for five minutes, stirring frequently.

  Add tomatoes with juice, broth,

 lentils and meat.  Bring to a boil,

 reduce heat, cover and simmer for one

 hour, until lentils are tender.  Add

 salt, pepper, wine, and parsley, and

 simmer for a few minutes.  Top with

 cheese if desired.

  

 Being of Cincinnati German ancestry we

 substituted smoked mett for the lamb

 and found the taste to our liking.

  

 If you like this drop a note to Chris

 (sysop233) - I am sure she will

 appreciate it even though she has been

 reluctant to share her recipe -

 probably due to shyness.              



---------------------------------------------------------

From:usr5334a 07/08/91 18:43 Re:00000

Subject: Stuffed Bread



To make stuffed Bread....

   Buy frozen loaf of bread.  Follow directions on the package for the

03) thawing & rising of the bread.  After the bread has risen,  flatten out

the bread by hand.  Then place one layer of salami or proscuitto, one

layer of swiss cheese*. & one layer of sun dried tomatoes**.  Roll up into

loaf shape, place in greased pan, & bake according to package directions.

After you remove it from the oven, drain any oil that is in the pan.  Let

cool in pan for 10 minutes.  Then, remove it and set on paper towels to

cool completely.  Slice and eat!!!!  READ MESSAGES BELOW!!!!!

* Do not use baby swiss.

** Sun dried tomatoes will be sold in a jar of oil.  Pat slightly with a

paper towel before using.  They will not be completely dry.



---------------------------------------------------------

From:usr5334a 07/10/91 10:03 Re:00000

Subject: Veggie Dip For ANy Occasion



VEGGIE DIP:

YOU NEED:

1 1/3 C. sour cream

1 1/3 C. real mayonnaise

2 T. dry onion

2 T. dry parsley

2 t. dill seeds

2 t. beau monde

 

Early in the day or the day before, mix all of the ingredients in a medium

11

sized bowl.  Chill.  For serving, place bowl in the center of a plate and

surround with raw vegetables or chips.



---------------------------------------------------------

From:usr5334a 07/10/91 10:08 Re:00000

Subject: Wedding Punch



WEDDING PUNCH:

YOU NEED:

2 cans frozen lemonade (small cans)

2 cans frozen orange juice (small cans)

1 large can pineapple juice

2 gts. 7-UP

1 quart orange sherbet

 

In a large punch bowl, mix together all liquids.  Place spoonsfull of

orange sherbet into punch.  Serves 30.



---------------------------------------------------------

From:usr5334a 07/10/91 10:13 Re:00000

Subject: APPLE CRUNCH SALAS



APPLE CRUNCH SALAD:

YOU NEED:

2 3-oz. packages strawberry jello

2 cups boiling water

1 1/2 cups apple juice

1/4 t. cinnamon

1 cup diced, peeled, apples

1/2 cup diced celery

1/4 cup chopped nuts

 

Disolve jello in boiling water; add apple juice.  Let cool.  Add remaining

ingredients, place in pan or bowl, and chill until thoroughly set.  Serve

any time.  It is most delicious with turkey or chicken.



---------------------------------------------------------

From:usr5334a 07/10/91 14:06 Re:00000

Subject: PIZZA PIE



PIZZA PIE:

YOU NEED:

1 pkg. crescent rolls

1 1/2 lbs. ground beef

2 cans (4 oz.) tomato sauce

1 egg

1 can cut green beans

Italian seasoning

salt

pepper

garlic (minced)

onion

2 c. grated cheese, cheddar or motsarella**

 

Line crescent rolls in a pie pan to make pie crust.  Beat egg and mix with

one cup cheese and spread on bottom of crust.

 

Brown ground beef mixed with onion and garlic.  Drain.  Drain green beans.

Miw with the ground beef, green beans, tomato sauce, and seasonings (to

taste.)  Let simmer 15 minutes.  Pour in to pie shell.  Spread remaining

cheese on top.

 

Bake* in a 350 degree oven for 20 minutes or until cheese is slightly

brown.  Cool five minutes before cutting.  Serves 6.

 

** It tastes better when you mix both cheeses.

*  You might want to put pie pan on a cookie sheet.----The cheese does run

over!



---------------------------------------------------------

From:usr5434a 07/11/91 22:06 Re:00000

Subject: Cobbler



Hi,

I'm looking for a quick and easy recipe for peach cobbler. Can some-

one come to my aid. I just received a large bag of fresh peaches.

I would love to have an old-fashioned peach cobbler like my

grandmother use to bake. My mouth is watering now! Please help!

Thanks,

Pat



---------------------------------------------------------

From:usr5304a 07/16/91 21:08 Re:00000

Subject: Cobbler-(R)



Pat,

I have two recipes that might fill the bill.

First, Peach Crunch.  Take 5 or 6 fresh peaches.  Peal, slice, add

1/2 c. sugar, 3 tbsp. flour and 1/4 tsp. nutmeg or cinnamon.  Put

in baking dish.  Mix together 1 c. flour, 1 c. sugar, 1/2 tsp. salt

and 1/2 tsp cinnamon. Add 1 beaten egg.  Toss until mixture is

crumbly.  Sprinkle over peaches.  Drizzle 1/2 c. melter margarine.

Bake at 375 for 45 minutes.  Serve warm.  

The second is for Peach Pandowdy.  Use same amount of peaches as 

above.  Put in pan.  Mix 1/3 c. margarine, 1 c. sugar, 1 c, flour,

1 tsp. salt, 1 beaten egg.  Cover the peaches with the dough.  Bake

400 for 40 minutes.  Serve warm.  Both of these recipes can be made

with canned peaches.  Use 2 regular sized cans, drained.  Do not add

sugar, but do add cinnamon and flour.



---------------------------------------------------------

From:usr0175a 07/26/91 08:50 Re:00000

Subject: Sugar cookies



Hi everyone,

 

I am looking for a recipe for sugar cookies -- the soft, chewy

kind rather than the crispy variety.  The kind I am looking for

would probably be a drop cookie rather than a rolled-and-cut

cookie.  It might be the kind that is rolled in a ball and

then baked, I'm really not sure.

 

Thanks for your help!

 

Teri



---------------------------------------------------------

From:usr2663a 07/27/91 22:35 Re:00000

Subject: eggplant



I am interested in finding a recipe for fried eggplant.  A number

of area restrants have them.  The are sliced (in the shape of a french

fried potato), dipped in a batter and deep fried. They are usually

served with a horsereddish sauce.  Thanks for your help!!



---------------------------------------------------------

From:usr4709a 07/29/91 13:50 Re:00000

Subject: eggplant-(R)



   

Fried Eggplant

  I obtained this recipe from a cook at F&N Steakhouse in Dayton, KY.

 Peel eggplant and slice into long finger-like slices. 

Dip into buttermilk then flour w/pepper and seasoning salt and

then back into buttermilk and then flour combo again.

Fry in vegetable oil (he recommend FryMax, we use whatever).

   

They are very good!!!!!!!!!!!!

   

   



---------------------------------------------------------

From:usr2663a 07/29/91 20:43 Re:00000

Subject: eggplant-(R)-(R)



Dear Bob,

Thanks for the eggplant recipe!  I have had eggplant at the F&N

Stake house many years ago and fell in love with them there!  It's

go to know that they still serve them there.

Dave Lindemann



---------------------------------------------------------

From:usr5179a 07/31/91 10:38 Re:00000

Subject: Beef Barley Soup



1-1/2 lbs. stew meat, 2 tbsp. butter, 6 cups hot water, 1/2 cup barley,

1 medium onion, 2 tbsp. parsley, 1/4 tsp. pepper, 2 tsp. salt, 1 bay leaf,

1-1/2 cup chopped celery, 1-1/2 cup chopped carrots, 1/2 medium green

pepper, 1/4 tsp. thyme, 4 beef bouillon cubes.

Brown meat in butter.  Add hot water and remaining ingredients, except

bouillon cubes.  Bring to a boil and then add cubes.  Reduce heat and

simmer covered for 2-1/2 hours.



---------------------------------------------------------

From:usr5179a 07/31/91 10:59 Re:00000

Subject: Sunset Fruit Salad



1 pkg. (6 oz.) orange jello, 1-1/2 cup boiling water, 1 cup cold water

plus ice cubes to measure 2-1/2 cups, 2 tbsp. lemon juice, 1/8 tsp.

cinnamon, 2 cups mixed fruit (sliced bananas, grapes-halved, small

can mandarin oranges-drained), 1 pkg. (3 oz.) cream cheese.

Dissolve gelatin in boiling water.  Add cold water and ice cubes to

gelatin.  Add lemon juice.  Stir until ice cubes have melted and

gelatin is slightly thickened.  Set aside 1 cup of gelatin.  Add

fruit to remaining gelatin-pour into serving bowl.  Combine measured

gelatin (1 cup), cinnamon and cream cheese in blender-blend.  Spoon

over gelatin to form a complete layer (do not pour).  Chill until

set.  Looks very nice served in a clear serving dish.



---------------------------------------------------------

From:usr5179a 07/31/91 11:02 Re:00000

Subject: Broccoli Salad



1 large bunch broccoli (chopped), 1/2 medium red onion chopped,

6 strips crisp bacon crumbled, 1/3-1/2 cup sunflower seeds.

Dressing: 1 cup salad dressing, 1/3-1/2 cup sugar, 2 tbsp. vinegar.

Pour dressing over ingredients 2-3 hours before serving.



---------------------------------------------------------

From:usr5179a 07/31/91 11:07 Re:00000

Subject: Swedish Pound Cake



Cream together 1 cup margarine or butter and 2 cups sugar.

Add 5 eggs--one at a time, beating after each.  Add 2 cups self-

rising flour, 1 tsp. vanilla.  Fold in 1 can coconut, 1 cup chopped

pecans, 1 6 oz. pkg. choc. chips.

Turn into greased and floured 10" tube pan.

Bake 350 - 1 hour - Cool 1 hour.

Icing: Boil 1/2 cup sugar and 1/2 cup water for 3 minutes.  Add

1/2 stick margarine or butter and 1 tsp. almond extract.  Pour over 

cake in pan.  Let set for 30 minutes.  Remove from pan.



---------------------------------------------------------

From:usr5179a 07/31/91 11:32 Re:00000

Subject: Minestrone Soup



3 cups water, 1 lb. chopped stew beef, 1 medium onion chopped,

2 carrots diced, 2 stalks celery with tops-sliced, 1-16 oz. can

tomatoes chopped, 2 tsp. salt, 1-10 oz. mixed vegatablesetables (frozen or

canned), 1/2 cup shredded cabbage, 1 tbsp. basil, 1/4 tsp. garlic

powder, 2 tsp. sugar, 1 tsp. oregano, 1 zucchini thinly sliced,

1/2 cup spaghetti (uncooked and broken into pieces), 1-46 oz. can

V-8 juice.

 

Put all ingredients into pot, excluding zucchini, spaghetti and

V-8 juice.  Mix thoroughly, cover and cook 3-4 hours.  During the

last 45 minutes or so add zucchini, spaghetti and V-8 juice.

 

This recipe is a little time consuming, but well worth the effort.



---------------------------------------------------------

From:usr5179a 08/01/91 09:42 Re:00000

Subject: Peach Crunch



Elaine,

     I tried your recipe for Peach Crunch.  It was simple, quick

to prepare and delicious.  I tried it out on my father-in-law, who

loves peach cobbler, and thoroughly enjoyed it!he thoroughly enjoyed it!



---------------------------------------------------------

From:usr5587a 08/20/91 23:52 Re:00000

Subject: RE: VEGETARIAN

Hi, I'm new on line and I'm looking for some good vegetarian dishes. I am a 

bachelor in need for some recipes.

Greg,

---------------------------------------------------------

Refd:00446

From:usr3532a 08/21/91 16:14 Re:00322

Subject: Re: Toddler Foods

I was browsing through this area and saw your request for Toddler Foods.

I haven't tried it - baby is still in the womb - but hear that TOFU is

a great finger food for little ones.  It can be marinated to make it more

appealing or left bland for the lest sophisticated tastebuds.  It of

course has the benefit of high protein and can be easily cubed.  Hope this

is of help.



USR3532a

---------------------------------------------------------

From:usr0482a 09/01/91 21:46 Re:00000

Subject: Health Food Restaurants

Does anyone know of a directory of health food restaurants or vegetarian

restaurants?  I am interested in something that would cover the United

States - not just the Cincinnati area.  Thanks.

 

John E. Johns

---------------------------------------------------------

From:usr0432a 09/07/91 23:17 Re:00000

Subject: St. Peter's Fish

     Color Them Red

           by

      Daniel Rogov

World Zionist Press Service



[Editor's Note: This story is brought to you free by TSO Commercial's

upcoming "Jewish Electronic World" videotex newspaper. Israeli features

and hard news will be updated daily for your information.]



     Several months ago, a group of Japanese businessmen visited Lake

Kinneret, the biblical Sea of Galilee, there to taste St. Peter's

fish and determine whether they could profitably be introduced to prestigious

restaurants in Tokyo and Osaka. They were polite, but it was clear that

they were disappointed. The fish, they said "were pleasant but not

attractive nor tasty enough for the sophisticated Japanese palate."



     Not easily daunted, the group decided to follow up a somewhat

outrageous rumor they had heard-that someone in Israel was raising St. Peter's

fish. When they arrived at Kibbutz Nir David, 3 km. west of Beit She'an

the Japanese were astonished to learn that the rumor was correct. for here,

as unlikely as it might seem, were exquisitely colored orange-red fish.



     Eighty-one year old Shmuel Sarig, manager of the kibbutz fish

ponds, netted several fish to show the visitors. "Before I knew what was

happening," says Sarig, "they had whipped out long, sharp knives. With

a quick flash of blades the fish were killed and scaled and within seconds

our guests were devouring paper-thin slices of raw fish." The Japanese

made no attempt to conceal their delight and pronounced the fish to be

nothing short of magnificent.



     That the Japanese have a passion for raw fish (sashimi) is not surprising

That St. Peter's fish can be red, however might. For at least 2,000

years, the St. Peter's fish or "amnoon," indigenous to the waters of

the Kinneret, and by far the most popular fresh-water fish in Israel,

have been grey-black in color. Said Eran Lehav, the head biologist at the

Nir David experimental fish breeding laboratory, "The regular St. Peter's

fish is tasty, but today's European and Asian gourmet markets prefer red,

firmer fleshed, lower fat fish."



     In an attempt to satisfy these markets, several fish breeders in

Israel have tried dying the fish by feeding them massive amounts of

carotine. Others, working with university research teams have toyed 

with sophisticated genetic engineering theories. None of these

schemes worked. The kibbutz decided to take another approach: "We started

with natural mutations," said Lahav, "developing these as we bred the fish."

During experimentation, it was discovered that male fish grow more

than twice as rapidly as females. Shortly after hatching, the diets of 

the fingerlings are supplemented by hormones that, according to Lahav, 

basically converts them all into males. Rapid growth is only one goal,

however, and Lahav estimates that within 1 or 2 years the kibbutz will 

have perfected not only a pure orange color, but a fish with minimal fat

and maximum taste.



     Although production of the red St. Peter's fish is presently 150

tons annually, the kibbutz hopes to increase this figure dramatically as 

more orders are received from Italy, France, the US and Japan.



     The most popular way to cook either the red or black-grey variety

of St. Peter's fish is to sprinkle them with salt and pepper and deep 

fry them in very hot oil. They may also be deliciously prepared by using

any of the following recipes designed to serve 4. (St. Peter's fish fillets

need not be skinned before eating.)



St. Peter's Fish with Wine and Cheese Sauce

     Fillets of 4 St. Peter's fish

     1 cup dry white wine

     1 bay leaf

     pinch of salt

     2 cups of milk

     3 Tbs. butter, melted

     4 Tbs. flour

     salt and pepper to taste

     1/2 tsp. nutmeg

     2 Tbs. Gruyere cheese, grated

     3 Tbs. Parmesan cheese, grated



     In a large skillet cook the fillets in the wine, bay leaf and a

pinch of salt for 10 minutes. Arrange the fish in a baking dish.

     In a saucepan bring the milk just to a boil and then immediately

remove from the flame.

     In a separate saucepan combine the melted butter and flour, stirring

constantly over a low flame until the mixture is even in texture. Slowly 

add the boiled milk and then the salt, pepper, nutmeg and Gruyere 

cheese, stirring constantly.

     Pour the sauce over the fish, sprinkle with the Parmesan cheese and

place in a hot oven until golden brown (about 10 minutes).Serve hot.



St. Peter's Fish with Spinach Stuffing

(a recipe from Florence, Italy)



1/2 kilo spinach, cleaned and well picked over

4 St. Peter's fish, about 500 gr. each

salt and pepper to taste

1/2 cup butter

2 large onions, minced

6 anchovy fillets, chopped

4 cloves garlic, chopped finely

2 cups sweet cream

1-1/2 cups dry white wine

3 bay leaves



     In a large amount of salted water boil the spinach until soft.

Drain and let cool. Clean the fish, sprinkle with salt and pepper and

let stand for 15 minutes.

     In a skillet melt 2 Tbs. of the butter and saute the onions in this

until golden. Add the cooked spinach and continue to saute until the

spinach has shrunk to half. Add the anchovies and minced garlic and 

continue cooking for another 5 minutes. Remove from the flame. Add

 4 Tbs. of the cream and stir well.

     Divide the mixture into equal portions and stuff the fish, arranging

them in a lightly greased baking dish with the wine, salt and pepper to 

taste, bay leaves and the remaining butter. Bake in a medium oven for 30 

minutes. Add the remaining cream, shaking the baking dish so that the

sauce spreads evenly and return to the oven for 10 minutes longer. Serve

hot.



A hearty appetite from Don Canaan, sysop of NewsGate.

--------------------------------------------------------- 





---------------------------------------------------------

From:usr5431a 09/10/91 20:21 Re:00000

Subject: herbs

i am looking for simple recipes that use herbs,esp. thyme.oregano and

peppermint..finally found SOMETHING that will grow here.  Help!!







              thanks



                      timothy

---------------------------------------------------------

Refd:00380

From:usr5649a 09/11/91 12:02 Re:00000

Subject: colombian recipes

I have a Colombian exchange student living with my family.  I would

like to know if anyone can help me with some recipes.  Anything will

help.  I'm not finding alot out there by the way of intermational

cookbooks at my local library.  Thanks for any help.

---------------------------------------------------------

From:usr5812a 09/18/91 20:50 Re:00000

Subject: chip dip

this is a simple recipe for horseradish dip.  if you don't like horseradish

don't try this at home.  if you do like horseradish get ready for a treat!

blend together:

16 oz. sour cream

8 oz. horseradish (drained and pressed very dry.  strainer and spoon work

      best.) if the horseradish isn't well drained this recipe is gooey.

2 t. worchestershire sauce

2 tea. celery seed

1 tea. salt

1/2 tea paprika



mix together well and chill about half an hour for thicker consistancy.

momma raised me on this stuff.  many people seem to like it.

---------------------------------------------------------

From:usr4961a 09/20/91 19:28 Re:00000

Subject: finding recipes

If you look at Cleveland freenet at the Science and Tec. board

under Natural History 

Museum you find Dr. Dino question and answer.  Students can ask

questions and recieve an answer.  If you would like to research some

topic you press / then it gives you a question what are you searching

for.  You can type in Solar System and it will give you all articles on

that topic.  I guess the closest we have is to read the next article 

on the same topic.  If I wanted Chocolate for desert it would be neat

if I could do a search for the word chocolate and get all recipes with

chocolate in it.  Just a thought.  

---------------------------------------------------------

Refd:00379

From:usr0564a 09/20/91 20:40 Re:00378

Subject: Re: finding recipes

Ah, but Jean, we do have a search capability - on any board.  It is part of

the FN3 command set which we have not emphasized up to now because it was felt

that the first priority should be to make things easy for even the least

sophisticated computer novice to navigate the system.  When things quiet down

you will be hearing more and more about the FN3 commands but in the meanwhile

I'll give you a brief tutorial on searching.



You must have navigated to the particular board you want to search in.  When

you are there enter "m.s" at the prompt.  The system will ask you if you want

to search the titles or the entire text.  I usually search the entire text

as except on a very large board it is remarkably fast.  You make this 

selection by entering an a.  Then the system will ask you for a search

argument - in your example "chocolate".

The system will then list each line 

containing the search word preceded by the message number and the line 

numnber.  Note down the message numbers and you can go back and read the

entire message at your leisure.



One problem is spelling - sometimes my spelling does not agree with that of

the message poster - I'll let you guess as to who is the poor speller.



          ___________

         /          /!

        /__________/ !

        !   joe    ! !

        ! knueven  ! !

        !__________!/

       /oooooooooo/

      /_________ /

 

 

PS - another neat thing is that you can stack these entries like the 

following:

 

              m.s a chocolate

 

PPS - I love chocolate chip cookies.

---------------------------------------------------------

From:usr5685a 09/26/91 11:25 Re:00375

Subject: Re: herbs

Suggest you try mint to replace bay leaf in any recipe calling for it.

Gives a nice fresh flavor.  Oregano in anything Italian.  Thyme in 

anything tomato.

---------------------------------------------------------

From:usr6040a 10/03/91 22:19 Re:00000

Subject: Souper Phantasia

AKA

Veggie Supreme



The recipe enclosed was just invented by yours truly less than

two hours ago.  The results are indescribable (NO, I MEAN IT'S

GOOD!!!!)  In its present incarnation, it contains no meat.

This state of affairs will undoubtedly not last long, but it

makes an excellent change of pace.  Please feel free to

experiment, (you might as well, since I was when I invented it.)

And now, ENJOY!



1    Medium onion

1    Large head broccoli

2    Large carrots

2    Large (or 3 small-med) potatoes

1    Teaspoon powdered (or 1 clove fresh minced) garlic

1/2  Teaspoon powdered chicken base (or equivalent)

1    Can condensed cream of chicken soup

1    Can condensed cream of celery soup





As you can see, I like garlic, which is why I'm so friendly.



Slice all veggies about 1/4 in thick (1/3 to 1/2 cm for those

so inclined,) and blanch for about 5 minutes.  (No, I didn't

use a huge pot for this, I blanched each veg type separately.)

Throw all veggies, AND THE WATER YOU USED TO BLANCH THEM into a

crock pot.  Add the remaining ingredients and enough water to

cover the veggies to about 1/2 in (1 cm).  Stir every 20 min.

or so:  it's probably unnecessary, but your olfactories will

thank you for the experience (unless you hate broccoli.)  Turn

the crock pot all the way up until it all simmers, then turn it

down to maintain the simmer.  It should be ready to feed four

stevedores or a dozen normal people in two hours or so.

 

 

Souper Chef

 

---------------------------------------------------------

Refd:00382

From:usr5135a 10/03/91 22:36 Re:00381

Subject: Re: Souper Phantasia

Kevin,



I not a broccoli fan but I was impressed by your efforts at the metric 

conversion, especially since this is the wounderful world of digital 

computers.  It will never be complete however until you translate the

teaspoons to some version of grams or liters.



Don't you just love trouble makers.....





---------------------------------------------------------

Refd:00384

From:usr5135a 10/03/91 22:44 Re:00000

Subject: Nacho Fans

Here is an interesting cheese dip some brave individuals might want to 

try



1 large box Velveta Cheese

1 roll breakfast sausage

1 large tomatoe



Fry sausage well done, remove excess grease, crumble fine.



Melt cheese by whatever method (microwave, double boiler ... ) I use a bottom

heating crock pot so I can keep the dip hot for serving



Dice tomatoe fine.



Add sausage and tomatoe to melted cheese and heat for serving.



Basically this is a pretty good dip but you can help liven it up by using

any combination of Mexican Velveta, Hot Sausage, Flavored Canned Tomatoes 

(drain the juice if canned), or adding peppers.



All ingredients are very flexible, its easy and serves a pretty good croud.

---------------------------------------------------------

From:usr6040a 10/04/91 08:08 Re:00382

Subject: Re: Souper Phantasia

George,

    I gave serious consideration to listing the teaspoon quantities in

metric, but gave up for two reasons.  The first is that I'd have had to

measure the amounts to determine the exact quantities (or look up the exact

volume held in a teaspoon), and I'm too lazy to do that.  The second is that

any decent cook is going to modify those two lone examples of english measure

the way (s)he likes them anyway:  they ain't exactly critical, and taste is

subjective.  The third (okay, I lied) is that everyone has teaspoons, but few

have millilitres or cubic centimetres stashed around the home.  Therefore,

anyone requiring further English->Metric translation is SOL.

IN RE trouble makers:  I love it, in fact, I bin here bouts four day now, in 

im feelin' rite to hom.



                                                               Kevin 4 OCT

---------------------------------------------------------

From:usr5135a 10/07/91 20:29 Re:00000

Subject: Chili

Attention Chili Buffs



Nows your chance to show your talent or check out others ant the

Chili Fest '91 Saturday & Sunday Oct. 12 & 13

j /community/events/bb for more information

---------------------------------------------------------

From:usr0075a 11/01/91 02:27 Re:00000

Subject: REQUEST: Orange Chicken;Chinese

Does anybody have a recipe for Orange Chicken (or Beef). There used to be

a restaraunt in Roselawn, Cheng Tu, that made this dish. Slightly hot,

gingery with pieces of fried orange rind. I have checked and tried many

recipes but have never come close.



---------------------------------------------------------

From:usr0934a 11/01/91 17:38 Re:00000

Subject: Cookies

It's getting to be that time of year again, when we all think about cookies!

Can anyone share some GOOD cookie recipes, new and different?  I'm always

looking for more.....

Lorrie

---------------------------------------------------------

Refd:00389

Refd:00406

From:usr6152a 11/05/91 10:50 Re:00128

Subject: Re: Kahlua Recipe

one of the women i worked with in xenia made home made kahlua by taking a 

fifth of vodka to which she added a cup of sugar, a teaspoon of vanilla 

extract, two tablespoons of instant coffee, and a coffee bean.  it really

tatsted like the commercial kind.  

i'd experiment with the recipe if i were you... besides that is the fun part.

---------------------------------------------------------

From:usr2164a 11/06/91 10:29 Re:00387

Subject: Re: Cookies

By all means, try #201.

---------------------------------------------------------

From:usr6336a 11/07/91 17:18 Re:00000

Subject: need "meat & potatoes"recipes

Does anyone know any "meat & potato" recipes? (No "strange" spices or other

ingredients)  My sister is so tired of the same dishes but her husband does

not like casseroles, etc. or exotic spices.  Myself, I like to fix casseroles

but I think my family might like a change.(grin) 

Crockpot "meat & potato" recipes would be really nice!!

Thanks!

Donna O'

---------------------------------------------------------

Refd:00394

Refd:00395

From:usr0934a 11/07/91 17:33 Re:00000

Subject: chili

Does anyone have a recipe for chili similar to that of Skyline.  Mine is

the real thick kind, and I like it with the meat very "fine".  Thanks.

---------------------------------------------------------

Refd:00397

From:usr4531a 11/07/91 21:53 Re:00000

Subject: Too Too Good To Stop Cookies

2 sticks of butter

1 cup white sugar

1 cup packed brown sugar

2 eggs

1\4 tsp. vanilla

3 cup flour

1\4 tsp. baking soda

1\4 tsp. baking soda

AD1\

1\4 tsp.salt

bag of chocolate chips

walnuts (optional)



Preheat oven to 350.  Mix butter, sugars,vanilla, and eggs to a creamy mixture

A

In another bowl sift all dry goods together.  

Add dry goods to creamy mixture.

Mix well.

Add chocolate chips and walnuts.

Drop onto greased cookie sheet and bake for 10-12 minutes.

---------------------------------------------------------

From:usr5311a 11/10/91 12:35 Re:00000

Subject: request chocolate fudge

does anyone know a recipe for chocolate fudge that i cant screw up?

---------------------------------------------------------

Refd:00405

From:usr2164a 11/12/91 06:46 Re:00390

Subject: Re: need "meat & potatoes"recipes

The Ultimate  "Very Basic Meat&Potatoes"



Fry a pound or two of hamburger in a frying pan(iron best) stir and crumble

till crisp.  remove pieces to a large pan.



Repeatedly cover the frying pan with layers of sliced potatoes, frying each

layer til browm and putting with hamburger till it's half and half.



Fry twice as many layers of onions, till brown till you've almost doubled

the hamburger and potato mixture.  (Lots of onions, well done.)



Sprinkle a lot of pepper and a little salt, in mixture.  Stir slightly to

mix pepper and salt.  Cover and keep warm.



Serve with lots of catsup and bread and butter.



(Pig out, it does not re-heat well.)(Surprise, it's pretty good!)



---------------------------------------------------------

Refd:00396

From:linda 11/13/91 09:14 Re:00395

Subject: Re: need "meat & potatoes"recipes

Oven Beef Stew:



1 to 1 1/2 lbs. stew beef

Chunks of potato, celery and carrots

2 tbsp. tapioca

1 envelope Lipton Onion Soug Mix



Cover bottom of casserole with stew beef.  Add carrots and

celery on top of meat.  Add tapioca.  Shake soup mix over

top of casserole.  Cover with potatoes.  Add water, not

quite covering the potatoes.



Cover the dish and bake at 400 - bring to a boil - reduce

heat to 300 - cook for 2 1/2 - 3 hours.  "Do not lift cover".



This is a very simple, basic recipe and doesn't take much

time to prepare.  Hope you try it!

---------------------------------------------------------

From:linda 11/13/91 09:38 Re:00391

Subject: Re: chili

Chili (very similar to Skyline)



2 lbs. lean ground, veal or turkey (I use the beef)

1 qt. tomato juice

1 tsp. cinnamon

1 tsp. gr. cumin

1 whole onion

1 tsp. salt

1 1/2 tsp. vinegar

dash worchershire

1/8 tsp. garlic powder

4 tsp. chili powder

1 tsp. allspice

1 tsp. pepper

1 tsp. red pepper

5 bay leaves



Combine meat & tomato juice.  Mash together.  Add remaining

ingredients.  (The onion should be peeled and placed in pot -

remove when chili is finished.)  Bring to a boil - reduce

to simmer - 1 1/2 hours.  Remove the 5 bay leaves.



I hope you find this as good (or close to it) as Skyline!

---------------------------------------------------------

From:linda 11/13/91 09:45 Re:00000

Subject: Pumpkin Bread

This is one of my favorite breads for this time of year.



Sift together:



3 cups sugar

3 cups flour

1/2 tsp. salt

1/2 tsp. baking powder

1 tsp. ground clove

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. baking soda



Mix together in a separate bowl:



1 cup oil

3 eggs

2 cups can pumpkin



Mix all ingredients together.  Bake 1 hour 350 - 2 loaves

---------------------------------------------------------

From:linda 11/13/91 09:55 Re:00000

Subject: Kentucky Bourbon Chess Pie



If anyone is looking for a delicious Chess Pie recipe

for the upcoming holidays, I'm sure you will find the

following to your liking.  I've made it several times

and it came out perfectly each time.



1 egg

1 partially baked 9" flaky pastry pie shell

8 tbsp. butter

4 egg yolks

1 cup sugar

1 1/2 tbs. cornmeal

1 1/2 tbs. flour

1/4 cup bourbon whiskey (I use cream instead)

1/4 cup heavy cream or milk

1 tsp. vanilla



Heat oven to 350.  Beat the whole egg with 1 tbsp. water and

brush over the partially baked shell.  Melt butter and let

cool.  Beat the yolks and sugar until light in color.  Beat

in the cornmeal and flour.  Continue to beat at low speed

while adding the melted butter, bourbon (or milk), cream and

vanilla.  Pour the filling into the prepared pie shell and

bake until a knife stuck into the filling 1" from the edge

comes out clean, about 30 minutes.  Cover the edges with

foil if they brown too fast.  Let the pie cool to room

temperature before serving.



---------------------------------------------------------

From:linda 11/13/91 10:04 Re:00000

Subject: Banana Split Cake



2 cups graham cracker crumbs

1 stick margarine - melted

1 cup confectioners' sugar

1 tsp. vanilla

8 oz. cream cheese - softened

6-8 bananas

20 oz. can crushed pineapple - drained

12 oz. Cool Whip

Chopped walnuts & halved cherries



Stir graham cracker crumbs into margarine - spread over bottom

of 2 1/2 X 9 X 13 pan.  Place in freezer.



Combine sugar, vanilla and cream cheese - spread over graham

cracker crust.



Slice bananas over cream cheese mixture - spread pineapple over

bananas.  Cover with cool whip.  Sprinkle with walnuts and

cherries.

---------------------------------------------------------

From:usr6596a 11/14/91 18:31 Re:00000

Subject: Calories

Hi,

  I'm a relatively thin kid, and don't eat much.  I would really like some 

recipes that are extremely high in calories for a small portion.  If anyone 

knows of any recipes that are high in calories/potassium/protien, yet low in

low in sodium, please leave them.  I barely get 1500 cals a day, and I need 

3000+!  please help me!

                                Steve



---------------------------------------------------------

Refd:00402

Refd:00403

Refd:00404

From:usr2164a 11/15/91 04:08 Re:00401

Subject: Re: Calories

Steve,

       I think that salt free butter is really high in calories per oz.

If there is a low-sodiun V-8 type drink, you could mix melted butter in

it to drink with anything you like to eat.

---------------------------------------------------------

From:linda 11/19/91 10:09 Re:00401

Subject: Re: Calories

It might be helpful to know your age.  I am assuming that you

are in your teens since you refer to yourself as a "kid".  Being

someone who tries to watch what I eat---when I read your request

I could think of many fattening foods that I try to stay away

from.  Personally the V-8 drink with melted butter did not sound

very appetizing to me.  Several years ago I worked with someone

who was fairly thin and felt that he needed to put on a few

pounds.  He started drinking milk shakes several times a day with

his meals.  It didn't take him long to put on those wanted pounds.



Again, not knowing your age you may not want to put on too much

weight -- maybe your weight will catch up with you.  



Your family doctor could probably suggest a diet that will

give you the results you are looking for.



Try the shakes it might help!

---------------------------------------------------------

Refd:00407

From:usr6336a 11/21/91 17:44 Re:00401

Subject: Re: Calories

Have you tried drinking Ovaltine?  I started having my sons drink it so I was

sure they drank enough milk.  They were also skinny.  Since they started 

drinking Ovaltine they have filled out and seem healthier.

Donna O'



---------------------------------------------------------

From:usr6336a 11/21/91 17:57 Re:00393

Subject: Re: request chocolate fudge

This recipe is very easy but you need a microwave.

note:  Do not use soft butter



1lb confectioner's sugar(best if sifted)

1/2 cup Hershey's cocoa

1/4 cup milk

1/2 cup butter

1 tablespoon vanilla

1/2 cup chopped nuts (optional)



Microwave the sugar, cocoa, milk, and butter until melted(2-3 minutes).

Stir until smooth.

Blend in vanilla and nuts.

Spread into buttered 8 inch square pan



Note: If you use soft butter your fudge will stay soft.





Microwave Peanut Butter Fudge



1 lb confetioner's sugar

3/4 cup crunchy peanut butter

1/4 cup milk

1/4 cup margarine (cut into 8 pieces)

1/2 tsp salt



Microwave all ingredients for 2 minutes.  Stir.  Spread into 8 inch square pan





Let me know if you like these recipes.  They are very easy and fast!!!!

Donna O'

---------------------------------------------------------

From:usr1687a 11/22/91 23:37 Re:00387

Subject: Re: Cookies

Tim,

  My sister-in-law has a recipe for wonderful cookies and if I can get the 

recipe, I'll put it up here. It is a Syrian cookie. The body of it is like

shortbread and is filled with chopped nuts. She shapes them like walnuts

and makes the lines on them with tweezers! The most delicious  and unique

looking cookie. I'll get on it!

---------------------------------------------------------

Refd:00410

From:usr6596a 11/23/91 12:29 Re:00403

Subject: Re: Calories

my age is 20...  sorry about that..  but i'm not worried about it catching up

too fast.  I'm really trying to gain pounds...  thanks for your thoughts tho.

                        Steven Gaerttner

---------------------------------------------------------

Refd:00434

From:usr4702a 11/23/91 15:19 Re:00000

Subject: Pumpkin pie

2 cups cooked pumpkin

3/4 cup sugar            3 eggs, slightly beaten

1 cup light cream        2 tsp. cinnamon

1/2 tsp. nutmeg          1 9-inch unbaked pie shell

1/4 tsp ground cloves    1/2 tsp salt.

To bake pumpkin: slice pumpkin in half and clean out seed and membrane.

Place halves face down(cut side down) in a baking dish.  Bake in a 325 degree 

oven 40-50 minutes.  Peel outer skin and put pumpkin through food processor

or blender.   refrigerate the cooked pumkin until ready to use.

To make pie:   combine pumkin,sugar,spices, salt.  Blend in eggs and cream.

Pour into pie shell.  Bake in 400 degree oven until knife inserted of center

comes out clean.(bake 40-50 minutes)   



Enjoy!!!!



---------------------------------------------------------

From:usr6659a 11/23/91 20:39 Re:00000

Subject: fruit dip{ecxellent}

one cup honey

one cup plain yogurt

one teaspoon cinnamon

mix all together and pour over sliced fruit. also it can be used as a dip.

if you find a better dip please post a notice to me. usr6659a.

---------------------------------------------------------

From:usr0934a 11/24/91 16:04 Re:00406

Subject: Re: Cookies

Sylvia:

    That sounds wonderful!  I love cookies with nuts. I'll be waiting for

you to post that recipe!



                                        Tim

---------------------------------------------------------

From:usr0175a 11/26/91 10:07 Re:00000

Subject: Re: fruit dip

Caramel Apple Dip



1 (8-oz) pkg cream cheese

1 small jar Smucker's caramel ice cream topping

1 small jar Smucker's butterscotch ice cream topping

apples



Heat the cream cheese until very soft.  Add 1/2 jar of each type of

topping (more or less, to taste).  Mix well.  Refrigerate.



Core and slice apples (leave skins on).  Serve with chilled dip.

(You may wish to place the apple slices in a bowl of water with a

little lemon juice in it to keep them from turning brown).





Enjoy!



Teri Gramke





---------------------------------------------------------

From:usr6596a 11/26/91 19:26 Re:00000

Subject: rock candy

does anyone have a recipe for hard rock candy???  Like the kind found on 

string or swizel sticks?  thanks

                Steve

---------------------------------------------------------

Refd:00413

From:usr6336a 11/28/91 11:55 Re:00412

Subject: Re: rock candy

here is one for Old Fashioned Rock Candy



1 cup sugar

4 tablespoons water



put sugar and water in a sauce pan.  Heat, stirring, only until the sugar is

completely dissolved.  



You will now need a glass jar, string, and a popsicles stick/paper clip/etc.



Cut a piece of string two inches longer than the heigth of the jar.  Tie one 

end around the stick.  Tie the paper clip to the other end.  Lay the stick 

across the top of the jar with the string suspended.



Pour the sugar solution into the jar and let it stand undisturbed for about

two weeks while sugar crystals form around the string.



that's it!!!!



hope you like it!!



Donna O'



---------------------------------------------------------

From:usr6336a 11/28/91 12:46 Re:00000

Subject: ginger bread men

Does anyone have a good recipe for gingerbread men?  I seem to have a problem 

moving them after I cut them.  Is there a trick?  

Thanks!!!

Donna O'

---------------------------------------------------------

From:usr6336a 11/28/91 12:49 Re:00000

Subject: electric cookie maker recipes

Does anyone have any inexpensive, delicious, easy recipes that work for 

electric cookie makers?  I have trouble sometimes with the recipes being 

either too thick or too thin.  Does anyone know any special hints?

Thanks!!!

Donna O'

---------------------------------------------------------

From:usr6336a 11/28/91 12:53 Re:00000

Subject: homemade breads

Does anyone have any EASY homemade bread recipes?  I have pumpkin and banana  

recipes that are very basic (but delicious!).  My husband would like a recipe

for Limpa bread.

I like to give homemade bread for Christmas presents.

Donna O'

---------------------------------------------------------

Refd:00418

Refd:00451

Refd:00452

From:usr6659a 11/30/91 14:31 Re:00000

Subject: PEMMICAN

IF ANYONE HAS A GOOD RECIPE FOR MAKING PEMMICAN THAT IS DECENT TO EAT

I QOULD APPRECIATE IT IS YOU WOULD PASS IT ALONG. EVERY BATCH I HAVE MADE

HAS THE CONSISTANCY OF SUPER-GLUE AND A TASTE TO MATCH. WHAT EVER HAPPENED

IS BEYOND ME. IF IT DOES NOT SPOIL IN A WEEK IT IS NOT FIT TO EAT. HELP--

HELP--- HELP. SCOTT USR6659A.

---------------------------------------------------------

Refd:00421

Refd:00438

From:usr5217a 12/04/91 02:00 Re:00416

Subject: Re: homemade breads

No recipes...sorry.   But, has anyone seen or used those automatic bread

makers that "Sharper Image" and a few other catalog companies sell.  They

used to cost almost $300, now they're down to around $100.



Are they any good....ie do they make good bread?



                                                  Peg

---------------------------------------------------------

Refd:00440

From:usr3580a 12/04/91 12:34 Re:00000

Subject: Request: Walnut recipes

Hi,

        My dad gave me a whole bag full of english walnuts from his very

own tree Thanksgiving weekend.  Does anyone have any good walnut recipes?

I really like spiced pecans, and if there is something similar one can

do with walnuts, I'd sure be interested.        Thanks,

                                                Kathy Park usr3580a

---------------------------------------------------------

From:usr4961a 12/05/91 14:15 Re:00000

Subject: Toffee Squares

Hey Everyone!  Here's a quick and delicious desert or snack.



Cream until fluffy:

     1 cup of butter

     1 cup of brown sugar



Beat in:

     1 egg yolk

     1 teaspoon of vanilla



Stir in:

     2 cups of flour



Spread thinly in a 9*13 pan. 

Bake at 350 degrees for 15-20 or until golden.



Melt 6 oz. of semi sweet chocolate.

Spread on cookie surface while warm.



Sprinkle with:

     1 cup of chopped nuts.

---------------------------------------------------------

From:usr3533a 12/05/91 14:31 Re:00417

Subject: Re: PEMMICAN

I came across your request.  I have a recipe at home that uses soy flour,

nuts, dried fruit, milk powder and honey.  I have made it several times and

taken it on backpacking trips.  As soon as I dig it out I will send it your

way.  Soon.  usr3533a

---------------------------------------------------------

From:usr3580a 12/06/91 12:52 Re:00000



FORWARDED FROM: mail/35/usr3580a(#00814) From:park@ppclus.monsanto.com 12/06/91 11:43



Forwarded from VIET-NET



*******************************************************************



The following is a true story - I got this from someone who knows the person

it happened to.  Enjoy - I hope they taste good!!





 ******  The following is a COPY  *****************************

  SUBJECT:   EXPENSIVE LESSON - $250.00 COOKIE RECIPE



   My daughter and I had finished a salad at the Neiman-Marcus Cafe in

 Dallas and decided to have a small dessert. Because our family members

 are such 'Cookie monsters', we decided to try the Neiman-Marcus Cookie.

 It was so good that I asked if they would give me the recipe. She said

 with a frown, "I'm afraid not". "Well", I said, "Would you let me buy the

 recipe?"  With a cute smile, she agreed.  I asked how much, and she

 responded "Two Fifty".  I said with approval, "Just add it to my tab".



   Thirty days later I received my statment from Neiman-Marcus and it was

 $285.00.  I looked again and remembered I had only spent $9.95 for two

 salads and about $20 for a scarf.  As I glanced at the bottom of the

 statment it said "Cookie Recipe-$250".  Boy was I upset!  I called

 Neiman's accounting office and told them the waitress said it was "two

 fifty" and did not realize she meant $250 for a cookie recipe.  I asked

 them to take back the recipe and reduce my bill, but they said they were

 sorry, but all the recipes were this expensive so not just anyone could

 duplicate the bakery recipies...the bill would stand.



   I thought of how I could get even or try to get my money back.  I just

 said okay, you folks got my $250 and now I'm going to have $250 worth of

 fun.  I told her that I was going to see to it that every cookie lover

 will have the $250 recipe from Neiman-Marcus for nothing.  She replied

 "I wish you wouldn't do this." I said, "I'm sorry, but this is the only

 way I feel I can get even and I will".  So here it is, please pass it on

 to someone else or run a few copies...I paid for it, now you can have it

 for free!!!



              2 cups butter            1 tsp. salt

              2 cups sugar             2 tsp. baking powder

              2 cups brown sugar       2 tsp. soda

              4 eggs                   24 oz. chocholate chips

              2 tsp. vanilla           1-8 oz. Hershey bar, grated

              4 cups flour             3 cups chopped nuts

              5 cups blended oatmeal*



   Cream, butter, and both sugars.  Add eggs and vanilla.  Mix together

 with flour, oatmeal, salt, baking powder and soda.  Add chocolate chips,

 Hershey bar and nuts.



 Roll into balls and place two inches apart on a cookie sheet.  Bake for

 10 minutes at 375.  Makes 112 cookies (recipe may be halved).



 * Measure oatmeal and blend in a blender to a fine powder.



    Have Fun! This is not a joke - This is a true story!!!!!

                 (belive it or not?????)



#NAME?





#NAME?

I don't think this has been posted, yet.  I haven't tried them, yet, but

the story is so good, I had to post.

Kathy

---------------------------------------------------------

Refd:00423

From:usr3580a 12/06/91 12:55 Re:00422

Subject: $250 cookie recipe

Subject of 422 should read as above, sorry I forgot it.  See above for

recipe.         Kathy 

---------------------------------------------------------

Refd:00425

From:usr6444a 12/06/91 21:06 Re:00125

Subject: Re: Pumpkin Bread

This sounds like a good pumpkin bread recipe.  I make it

similarly, but instead of using regular bread pans, try using

1 lb. coffee cans, cleaned of course.  This gives the bread a nice

round appearance and a festive look.  You can also roll the 

loaves in powdered sugar for more fun and a sweeter taste!

---------------------------------------------------------

From:usr0482a 12/07/91 14:45 Re:00423

Subject: Re: $250 cookie recipe

There is a very similar story like this plus a recipe which is very

similar in message number 201.

---------------------------------------------------------

Refd:00427

From:usr0432a 12/07/91 17:35 Re:00000

Subject: FRUITCAKE CONTEST

     It's a plan nuttier than a you-know-what--where being worse

will make you first. The Cincinnati Playhouse in the Park will sponsor

THE WORLD'S WORST FRUITCAKE CONTEST on Saturday, December 14 at 2 p.m. in

the Playhouse lobby.

     Victims from across the Tristate are encouraged to bring their stale,

their tart, their crumbling masses yearning to be eaten. A sweet, time-

honored tradition gone somewhat sour, the fruitcake has fallen on its own

hard times in most households, its yearly arrival eagerly awaited only 

for the handy tin it comes in. Now that tantalizing orb of fruit,

liquers and the little green things that no one can quite put a finger on

can win prizes and acclaim as the world's worst fruitcake.

     First prize (All-Around Worst) will be a 5-star (five show)

subscription to the Playhouse in the Park season. Other awards will go to

the "World's Heaviest," "World's Most Colorful," and, as an admission that

a lot of fruitcakes are really pretty good, "World's Tastiest."

     All entries must be completely edible and inanimate, as each will be

sampled by the judges. All varieties are acceptible, although each entry

must be generally recognizable as a fruitcake. Cakes which double as

wreaths, Christmas tree stands, or the perennial lump of coal are 

particularly good candidates, as is that gift from Aunt Pearle with the

tag reading, "Don't open 'til X-mas 1964." Cakes may be dropped off at

the Playhouse when attending "A Christmas Carol" or during daily

business hours, or mailed to the Cincinnati Playhouse in the Park,

962 Mt. Adams Circle, Cincinnati, OH 45202. All entries reluctantly 

become the property of the Playhouse.

     In addition to entering a fruitcake, contestants are urged to 

send or bring articles of clothing, toys, and non-perishable foods which

will be donated to Homemade, an organization whose purpose is to aid

agencies that provide shelter for the homeless, as well as food and support

through soup kitchens, food banks, and other agencies. Homemade was

founded in 1989 by Cincinnati Bengals' coach Sam Wyche.

     For more information call the Playhouse at (513) 345-2242.

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From:usr3580a 12/08/91 14:57 Re:00425

Subject: Re: $250 cookie recipe

It is very similar, sorry for the post.  But, I wonder if they are the

same source.  I know I won't request a cookie recipe from a retailer with

out a written quote of the price! ;)

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From:usr5520a 12/09/91 00:14 Re:00302

Subject: Re: Japanese-(R)

Though it is not downtown there is a subarishi (great) Japanese Restaurent 

located in Montgomery.  It is called the Meishiya and the phone number is

791-9160.  The food is excellent and is very traditional, not like the food 

at the Samurai or Beni Hana's.

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From:usr7062a 12/09/91 19:48 Re:00000

Subject: casseroles and veggie dishes

With the holidays coming up and so many different parties to go to, I'm lookin

for some new and different casserole recipies and some using different types

of veggies, cheese, etc.  I'm a full-time working mom, so I need fast and easy

but good ones.  Hope some of you out there can help me.......By the way, the 

$250 recipe was a good one.

                                        Thanks,

                                        Lorrie

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Refd:00430

Refd:00443

From:usr6336a 12/10/91 18:07 Re:00429

Subject: Re: casseroles and veggie dishes

i'm also a working mom and I like casseroles. Here are some of my easiest:





Macaroni & Cheese/ham or tuna



2 boxes macaroni & cheese

slices of ham or can of tuna

can of peas



Fix macaroni & cheese following the directions on the box.  While the macaroni

is boiling put ham/tuna and peas in a large bowl and heat in the microwaveA







Boil the macaroni following the instructions on the box.

In a large bowl, combine ham/tuna, peas, butter(follow box instructions) and 

cheese(from mac & cheese).  Heat in microwave and stir.

When macaroni is done, drain and add to bowl.  

Stir thoroughly, and return to microwave oven if a little reheating is needed.





Chicken/broccoli Casserole



1lb boneless chicken breast

1 box frozen broccoli

1 can cheese soup



Fix broccoli on the stove following directions on the box.

Cook the chicken in the microwave (I use power level 5) for 5-10 minutes.

(if you have time to marinate the chicken in worcestshire sauce, it seems to 

turn out better)

Add the broccoli and cheese soup to the chicken.  

Stir.

Heat in the microwave until done.



Note:  When cooking the chicken, add salt, pepper, etc to taste.





These recipes are very easy.  I hope you like them.

Donna O'

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Refd:00442

From:usr4537a 12/12/91 15:56 Re:00000

Subject: Hossenfeffer

Does anyone have a good "old fashioned" recipe for hossenfeffer?

The recipes that I have run accross seem to call for gingersnaps.  I

remember my friend using browned flower. (I assume it was browned in the oven)

Help!

Dave

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From:usr0482a 12/15/91 13:31 Re:00000

Subject: German dish

A neighbor has asked me to try to find a recipe for a German dish

containing beef and pork and enclosed in a _pocket_.  Does anyone

have a recipe for this dish and/or know what it is called?  Thanks.

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From:usr6596a 12/18/91 21:06 Re:00000

Subject: Kentucky Silk Pie

Has anyone been to the Del Frisco's restuarant in Mt. Lookout?  It's a new

one, and they have a dessert called Kentucky Silk Pie, and I was wondering

if anyone has the recipe for it.  It's SOOOOO good.   Thanks.

                        Steven Gaerttner



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From:usr5520a 12/18/91 21:34 Re:00407

Subject: Re: Calories

First off: how much do you want to weigh and how much do you weigh presently

Second: do you want to gain fat or muscle?



If you want to gainmuscle then start on weight training program and diet in 

the following method.  



Eat carbohydrates before exercising and protein after.



a bowl of cereal before ( about 1 hour before ) ad about 1/2 gallon of 

milk after you work out will give you energy during your work out and rebuild

your muscles after.



using this method I have gained 10 lbs in about 3 months.

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From:usr6242a 12/19/91 22:45 Re:00000

Subject: fancy gorp

1 (16 oz) package of M&M's

1 (12 oz) jar of unsalted roasted peanuts

1 ( 6 oz) can natural almonds

1 ( 6 oz) package of simi sweet chocolate morsels

1 ( 6 oz) package of butterscotch morsels

1 cup raisins

Combine all ingredients, stirring gently.  Store in an airtight container.

Yields: 2 Quarts

for a big party you generally double this recipe

everyone will love it.

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From:usr6967a 12/22/91 22:04 Re:00000

Subject: Mozzarella Chicken

4 half chicken breasts, skinned

4 tsp. oil (I prefer olive)

2 cups quarted mushrooms

2 cloves garlic, minced

1/2 tsp. rosemary, crushed

1 can (14 1/2 oz.) Stewed Tomatoes (Italian style if available)

1/3 cup dry white wine

2/3 cup shredded mozzarella cheese (provolone may be substituted)



Method:

Season chicken with salt & pepper if desired.

In large skillet, brown chicken in oil over medium/high heat, about 3 minutes

per side. Stir in mushrooms, garlic and rosemary. Add tomatoes and wine.

Cook uncovered, about 15 minutes or until most of the liquid is gone, stirring

occasionally. Cover and cook over low heat 5 minutes or until chicken is done.

Top with cheese. Cook uncovered until cheese melts. Garnish with chopped 

parsley if desired. Serve with the pasta of your choice.

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From:usr2663a 12/22/91 22:06 Re:00000

Subject: Hasenpfeffer

        In response to the question about Hasenpfeffer:

        Hasenpfeffer is the German name for "Rabbit" or "Hare." This dish

can be fixed in many ways.  None of these, in my cookbook call for ginger

snaps.  However, The sauce of Sauerbraten does.  Sauerbraten is made with

beef.  There is one recipe that does not call for ginger snaps.  It is 

Bavarian Style Sauerbraten.



        3 1/2 to 4 pounds of boned rump or shoulder of beef



MARINADE

        4 cups of beer                          1 onion, sliced

        2 cups water                            2 whole cloves



        1 bay leaf                              4 or 5 peppercorns



SAUCE

        3 tablespoons of flour                  Sugar to taste

        3 tablespoons of butter                 Salt to taste

            or drippings                        1/2 cup sour cream

        1 lemon, thinly sliced



Cover meat in bowl with the marinade.  Leave in the refrigerator 2 to 3 

days, turning several times.  Remove from marinade (strain marinade and

save), pat dry, dredge with flour.  Brown in butter or drippings, add 1

cup strained marinade, lemon, sugar (about one tablespoon).  Cook covered

until meat is very tender, 2 1/2 to 3 hours.  Remove, strain sauce, skim

off fat.  Add the cream, blend well and reheat slowly.  Serve the sauce over

the sliced meat.  Always accompanied by potato dumplings and red cabbage.

Makes about 10 servings.



If this is not what you were looking for, try it anyway!  It's quite good!!

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