TSO COOKBOOK
1992-93

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 -1992-93 

     ((( RECIPE EXCHANGE )))



 1) About The Recipe Exchange

 2) Recipe Exchange Bulletin Board



From:usr3533a 01/01/92 21:59 Re:00417

Subject: Re: PEMMICAN

Sorry for the delay.  The Holidays have a way of getting in the way some-

times.  This is a recipe that I take backpacking, it keeps for at least 2 

weeks on the trail with no refrigeration.  Keep down in your pack where it is 

cool.

FRUIT PEMMICAN BARS

1 Cup Raisins               1/2 cup Honey

1/2 Cup Dry Milk Powder (Not instant, available at health food stores)

1/2 Cup Raw Wheat Germ (Not Toasted)

1/2 Cup Soy Flour           1/4 Cup Wheat Bran

1+1/2 Cups Chopped Nuts

2 Tbsp. Oil

Enough Apple Juice to make a thick Batter.



Mix All.  Pat into a 8 inch greased pan.  Bake for 30 to 40 minutes in a 

300 degree oven till firm.  Cool, Cut and wrap into individual bars in

Plastic Wrap.  You can substitute some dates and dried apricots or peaches

for some of the raisins.  Whatever your tastebuds like.  I used english 

walnuts but you can use pecans.  You might put in some sunflower seeds or

sesame seeds if you like.   Enjoy

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

From:usr3533a 01/01/92 22:00 Re:00000

Subject: Black Walnuts

I have a large quantity of black walnuts.  Does anyone have any cookie, 

or break recipes that use black walnuts specifically.  Thanks

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

Refd:00448

From:usr6659a 01/01/92 22:09 Re:00418

Subject: Re: homemade breads

I HAVE ONE OF THE WELLBUILT BREAD MACHINEDS AND LOVE IT. CURRENTLY, AS IN

RIGHT NOW< I AM MAKING A LOAF OF FRENCH BREAD. I HAVE HAD MY MACHINE SINCE 

AUGUST AND IT IS GREAT. I HAVE PROBABLY MADE 50 LOAVES OF BREAD AND THE

ONLY FAILURE HAS BEEN RYE BREAD. FOR SOME REASON IT WILL NOT RISE. ALL OF THE

OTHER BREADS HAVE BEEN GREAT. IF YOU WANT TO GIVE ME A RING SOMETIME TO 

DISCUSS YOU CAN REACH ME AT 231-1825 AFTER 5:30. I CAN PROBABLY TALK A LITTLE

BETTER THAN I TYPE. ASK FOR SCOTT. 

TRY THIS.

MIX--ONE CUP OF PLAIN YOGURT WITH ONE CUP OF HONEY AND ONE TEASPOON OF OF

CINNAMON AND DIP FRUIT IN IT. IT MAKES A THIN DIP BUT IS THE BEST I HAVE EVER 

FOUND.

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

From:usr5431a 01/05/92 11:56 Re:00000

Subject: databases

Curious to see if anybody has a favorite among pd recipe databases available

for either msdos or amiga





thanks





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

Refd:00471

From:usr4702a 01/07/92 21:26 Re:00430

Subject: Re: casseroles and veggie dishes

Great sounding recipe but there are no measurments for the ingredients to

be used.          

                Elizabeth Pavey

                  usr4702a

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

From:usr3919a 01/10/92 07:43 Re:00429

Subject: Re: casseroles and veggie dishes

Try being creative!!

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

From:usr4702a 01/11/92 16:02 Re:00241

Subject: Re: request-PopCorn

You may want to try these Brands Of White Cheddar Popcorn. I found them to 

be very good.

Cape Cod Brand,  you can find this at any Kroger store.

The Popcorn Shop on Reading Road.

Sorry that I don't have any recipes for the Popcorn .  

Good Luck.



usr4702a Elizabeth

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

From:usr4702a 01/11/92 16:25 Re:00371

Subject: Re: RE: VEGETARIAN

 Here is a vegetarian recipe for chili and Corn Muffins.



1 tsp. olive oil or vegetable oil

1/4 cup each diced onion and green bell peppers

1 tblsp seeded and minced mild or hot chili peppers

2 minced garlic cloves

8 oz (i cup) canned baked beans( without meat)

1/4 cup drained canned italian tomatoes, seeded andchopped

t btlsp chopped fresh Italian parsely(flat leaf)

1 corn muffin(s oz) cut into quarters and toasted

1 oz montery jack or cheddar cheeze divided.



In small skillet heat oil, add oinio, bell peppers, chili peppers, and garlic 

and cool over meaduim heat, stir constantly, until tender about 1 minute.  

Add beans, tomatoes, and parsely and stir to combine.  Cook until mixture

is heated throughly.



You may top chili onto corn bread or without it. and then top with cheeze.

Enjoy.

usr4702a Elizabeth

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

From:usr4702a 01/12/92 14:08 Re:00141

Subject: Re: cheese chicken

Excellent recipe, very easy and good.

usr4702a Elizabeth

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

From:usr7991a 01/19/92 03:05 Re:00439

Subject: Re: Black Walnuts

Black walnut taffy--(I haven't tried this, but it looks interesting..



2 cups sugar              1/2 cup chopped nuts

1 

1 Tbsp butter              1 cup molasses

1/2 cup sweetened          1 tsp vanilla

 condensed milk            1/4 tsp salt

1/2 cup water



Boil molasses, sugar, salt, milk, water, and butter to hard ball

stage (260-270 degrees F.)  Add flavoring.  Spread nuts over the

bottom of a well-buttered pan.  Pour taffy over nuts.  Cool.  Pull

until stiff and creamy.  Cut in 1-inch pieces.



(From the Household Searchlight Recipe Book...c. 1931)



Here's a good Black walnut cake recipe too.....



2 cups bioling water              3 cups self-rising flour

1 (8oz.) pkg chopped dates        2 tsp baking powder

1/2 cup margarine or butter       1 1/2 tsp soda

2 cups sugar                      2 tsp vanilla extract

2 eggs, beaten

1 cup chopped black walnuts



Pour boiling water over dates; set asdide.  Cream butter and 

sugar until fluffy in a large mixing bowl; add eggs, beating

thoroughly.  Drain water from dates, reserving water for later

use.  Add dates to creamed mixture alternatly with reserved

oops!!  (forget the previous line)

Add dates to creamed mixture.  Sift together dry ingredients

add to creamed mixture alternatley with reserved water, beating

well after each addition.  Stir in vanilla and nuts.  Pour

batter into 3 greased and floured 8-inch cake pans or a 10-

inch bundt pan.  Bake at 300 degrees for 30-35 minutes (for

layer pans) or 1 hour (for Bundt pan) until cake tests done.

Let cool 10 minutes in pan; remove to wire rack and cool

completely.  Spread frosting over cake and serve.



Frosting:  

1/2 cup margarine of butter, melted

1 (8oz.)package softened cream cheese

1 (1 pound)box powdered sugar, sifted

1/2 cup chopped black walnuts

1 tsp vanilla extract



Combine margarine and cream cheese in a medium mixing bowl,

creaming well.  Add powdered sugar, stirring until smooth or

beating well, if preferred.  Stir in nuts and vanilla.  Spread 

frosting between laters and on to and sides of cooled cake.

Garnish with additional nuts, if desired

(note: frosting will dissolve in cake is not cooled)

from:  Kentucky County Fair cookbook c. 1980.

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

From:linda 01/20/92 08:47 Re:00000

Subject: Cooking class

FORWARDED FROM: /mail/li/linda(#114) From:linda 01/20/92 08:45

FORWARDED FROM: /mail/li/linda(#113) From:usr1166a 01/12/92 22:26

Linda,

 The College of Mount St. Joseph is offering a casual gourmet cooking

class that interested users might be interested in.  Here is the info:



The College of Mount St. Joseph is offering a class in casual



gourmet cooking.  Beginning January 23rd, prepartion and



presentation of gourmet foods, brunch, desserts, French,



Italian, Mexican, and Cajun styles of cooking will be taught



in a fun, casual atmosphere. Requirments:  Good humor and no



experience.







The class will be taught on Thurday evenings beginning



January 23rd through March 5th from 6:30pm until 9:00pm.



The fee for the class is $75.00 (makes checks payable to



Mt. St. Joseph College - Visa and Mastercard also accepted.)



To register, just call 244-4805 or mail you payment to:



    Office of Continuing Education



    College of Mount St. Joseph



    5701 Delhi Road



    Cincinnati, OH 45233-1670







Class size is limited, so register now.  The cut-off date is



January 22nd.







From:linda 01/21/92 10:21 Re:00000

Subject: Quick Chicken/Pasta Dish

I just tried the following recipe from "Family Circle", I believe.

It's quick, easy to prepare and tasty!



1 lb boneless chicken breast - cubed

1/2 cup flour

2 tblsp. olive oil

2 cans (14 oz.) pasta style tomatoes - Delmonte

8 oz. angel hair pasta



Coat the cubed chicken w/flour - add to heated olive oil - Cook until

lightly browned (approx. 10 minutes).  Add the 2 cans of tomatoes -

bring to a boil for five minutes, stirring frequently - reduce heat

and simmer for 7 minutes.



Serve over pasta.  Sprinke with parmesan cheese

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

From:usr8297a 01/25/92 13:46 Re:00416

Subject: Re: homemade breads

Sorry this reply took so long, but I've been reading as a visitor and just

got my usr#.  I made about a dozen batches of bread as gifts for Christmas. 

I got my recipes from a advertising booklet for a bread machine, but they

adapted very easily to the manual method.  Here are a few of my favorites:



Lemon Bread



1 package yeast

1/4 cup very warm water

1/4 cup sugar

3 cups flour

1/2 tsp. salt

1/4 cup butter

1/2 cup milk

2 eggs

1 Tbs lemon juice

2 tsp dried or freshly grated lemon peel



Sprinkle yeast into warm water in large bowl; stir til dissolved.  Add sugar,

and salt, stir.  Add flour, stir.  Heat milk and butter in pan on stove 

until butter is melted; stir into flour mixture.  Mix in eggs, lemon juice, 

and and lemon peel.  Turn onto floured board and knead until elastic.  

Put back in bowl and put in a warm draft-free place to rise.  (For some reason

this bread was a very slow riser; just keep checking and wait until it is 

doubled.)  When doubled, turn onto floured board, knead lightly, and divide

dough into two parts. Form into loaves and put in two greased loaf pans.

Let rise again until doubled.  Put into 350

degree preheated oven and bake for 40-45 minutes, or until golden brown and

bottom of loaf sounds hollow when tapped.

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

From:usr8297a 01/25/92 13:57 Re:00416

Subject: Re: homemade breads

Here is another favorite.



Raisin Bread



1 package yeast

1/4 cup very warm water

2 Tbs sugar

3 cups flour

1 tsp salt

2 tsp cinnamon (or a little more to taste)

1 Tbs butter

1 cup milk

2/3 cup raisins (or more to taste)



Sprinkle yeast over warm water in bowl; stir til dissolved.  Stir in sugar,

salt and flour separately.  Heat milk and butter on stove until butter 

is melted; stir in.  Mix in raisins.  Turn out onto floured board; knead 

until elastic.  Put back in bowl and let rise in a warm draft-free place

until doubled.  Divide dough in two; put into two greased bread loaf pans

and let rise again until doubled.  Bake in preheated 350 oven for 40-45

minutes or until golden brown and bottom of loaf sounds hollow when tapped.



This is delicious!  Makes two smallish loaves, which I like because I 

don't have a huge mass of bread dough to work with.



The Lemon Bread above turns out a beautiful golden color with a wonderful

texture and light delicate lemony flavor.  My favorite!





mls

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From:usr8070a 01/26/92 17:58 Re:00000

Subject: Barby Cups and Not the Doll

Barby Cups



1 can biscuits                    1 lb hamburger

2 T onion                         1/2 cup barbeque sauce

1/2 cup shredded cheddar cheese



Shape biscuits into greased muffin pan.  Make into a cup shape.

Brown hamburger and onion.  Add bbq sauce and mix lightly.

Spoon mixture into biscuits, then sprinkle with cheese.  Bake at

400 until brown approx. 20 minutes.  Good hot or cold --- can be

microwaved to re-heat.  This recipe is great for picnics!



Note:  You can use your choice of bbq sauce



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

From:usr7922a 01/31/92 21:13 Re:00000

Subject: POTATO SOUP

   HI MY name is Teresa Groeschen,     I  am looking for a potato soup 

       recipe.    Can anyone help me?   usr7922a 

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

Refd:00455

From:usr3580a 02/02/92 23:52 Re:00454

Subject: Re: POTATO SOUP

Sure!  From February Bon Appetit:



Potato and Garlic Soup with Rosemary Butter

3 cups chicken stock or canned low-salt broth

1 pound russet potatoes, peeled, diced

20 medium garlic cloves

1 cup milk



2 TBS unsalted butter,  room temp.

1 1/2 teas. finely chopped fresh rosemary or 1/2 teas dried, crumbled



Bring chicken stock, diced potatoes and garlic cloves to boil in heavy large

saucepan.  Reduce heat to medium and cook until potatoes and garlic are tender

stirring occasionally, about 15 min.

Pour mixture in batches in blender or processor.  Return puree to saucepan.

Stir in milk.  Season soup to taste with salt and pepper. (Can be made

one day ahead, cover and refrigerate.)

Mix butter and rosemary in small bowl to blend.  Bring soup to simmer.

Ladle soup into bowls.  Top each with small spoonful of rosemary butter.



I haven't tried it...but, everything I've made from Bon Appetit has been

very good, so I trust 'em.



Kathy 

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

Refd:00460

From:digger 02/03/92 00:01 Re:00000

Subject: Sour Dough

Anyone have a good sour dough bread recipe???

                                        Thanx

                                                George

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

Refd:00457

From:usr7994a 02/05/92 08:55 Re:00456

Subject: Re: Sour Dough

Are you looking for the starter or a recipe to use the starter with?

I have both.

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

Refd:00458

From:digger 02/05/92 11:48 Re:00457

Subject: Re: Sour Dough

Hi Shelly,



Thanks for the reply.  I would be looking for both.  The started I had died

long ago.  Is the starter something that can be created or must be acquired

from someone and how much maintenance does it require.  The last I had got 

to be so much of a hassle I got tired of it.



                                                George

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

Refd:00465

Refd:00657

From:usr8534a 02/05/92 20:24 Re:00000

Subject: Tofu/Spinach Lasagna

Tofu/Spicnach Lasagna



1 pound tofu, drained and mashed

1 1/2 cups shredded mozzarella cheese, divided

1 egg using an egg substitute

1 package (10oz) frozen chopped spinach, thawed and drained

1 tsp salt (optional)

3/4 tsp oregano

1/8 tsp pepper

large jar of your favorite spaghetti sauce

1/2 package lasagna noodles (8oz)

1 cup hot water



In large bowl mix tofu, 1 cup mozzarella, the egg, spinach, salt, oregano,

and pepper.  In grased 13x9x2-inch baking dish layer 1/2 cup sauce,

third of noodles and half the cheese mixture.  Repeat.  Top with remaining noo

noodles, then remaining sauce.  Sprinkle with remaining 1/2 cup mozarella.

Pour water around edges.  Cover tightly with foil.  Bake in 350o oven

1 hour 15 minutes or until bubbly.  Let stand 15 minutes before serving.



What I like about this receipe is that you don't have to pre-cook the

noodles.  Also you can play around with the amounts or seasonings or cheese.

Substitute zucchini for the spinach if you like it better.  This can be

made ahead and baked when you need it.  Don't add the water until you are

ready to bake.

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

From:usr8534a 02/05/92 20:29 Re:00455

Subject: Re: POTATO SOUP

RE:  Potato Soup

My soup is very simple.  I just take one baking potatoe and dice it, boil 

in water until the potatoes start to soften, mushy is you like them that way.

Then I drain, take may half and mash with a fork.  I like it to still have

some of the cubes.  I just add some milk until it's a consistency I prefer.

Serve hot with a pat of margarine and a little salt and pepper.  I love this

for cold weather or if I'm feeling under the weather.  You can add a little

onion or garlic if you like.

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

From:llipps 02/07/92 08:49 Re:00000

Subject: Any more cooking classes?

I saw the message regarding the cooking class at Mount St. Joe. and 

it sounded like alot of fun, plus made me a little hungry.  Unfortunately

the Mount is a little farther than I would like to travel.  Has anyone

heard of a similar class maybe on the East side of Cincinnati?



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

From:usr6229a 02/07/92 10:16 Re:00000

Subject: iraq recipe, PLEASE!!!!!!!

 TO WHOM IT MAY CONCERN,

     I AM A SEVENTH GRADER AT HOPEWELL JUNIOR SCHOOL IN CINCINATTI, OHIO.

I AM DOING A RESEARCH PROJECT ON IRAQ AND ONE OF THE THINGS I NEED IS A RECIPE

FROM THERE. IT BE VERY HELPFUL IF YOU SENT ME ONE.

                          

                                             THANK YOU,

                                                  MELISSA 

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

Refd:00472

From:usr6229a 02/07/92 12:10 Re:00000

Subject: Help!!!  I Need A RECIPE!!!!!!!!!!!

Hello everyone out there in that big world,

My name is Amy Gardner and I am doing a country report on Israel. One 

of the items I need is a recipe from Israel.  If any of you folks out there

have one or know anyone with a recipe please contact me [if you have write

permission] at usr6229aTSO.UC.EDU

If not please write to kidcafe, your help will be greatly appreciated.

Thank you very much.



Amy Gardner!!!!!!

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

From:usr6229a 02/07/92 12:16 Re:00000

Subject: HELP ME PLEASE!!!!!!!!!!!!!!!!!!!!

Hi, all you peole out there,

My name is Katie Sims and I am doing a report on Mongolia.  I really need

a recipe from Mongolia or any other country with the same eating habits.

I would really appreciate it if you could send me one or refer me to someone

who knows more about it.  I thank you very much and please write back to:

usr6229a@tso.uc.edu. I f you don't have write permission please send it to 

kidcafevm1.NoDak.Edu  I thank you once again.  See ya later!!!

Katie Sims.  in care of Amy Gardner

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

From:usr7994a 02/07/92 15:24 Re:00458

Subject: Re: Sour Dough

The starter should be able to be started from scratch - just give it time to 

ferment a little.

Start with the original starter recipe (to follow) and feed it a few times

before trying to make bread.



Take out of the refrigerator and feed:  3/4 cup sugar, 3 tablespoons 

instant potatoes and 1 cup warm water.  Mix well and add to starter.  Let

stand out overnight or at least 8 hours.  Take out  1 cup starter and return

rest to refrigerator.  Feed starter every 3-5 days. (Keep in refrigerator)

I don't use or feed the starter every 3-5 days. I have gone a few weeks with

out feeding or using the starter.



To make bread:



1/3 cup sugar                  1 tsp. salt

l cup starter                  1-1/2 cups warm water

1/2 cup corn oil or Crisco oil

6 or more cups Pillsbury Bread flour (you must use bread flour or it will fail



After mixing above ingredients in large pan or bowl, cover tightly with foil.

Let stand out all day or night or at least 8 hours.  After 8 hours, punch

down and knead a little.  Divide into three parts.  Put in greased pans.

Cover light with a towel.  Let stand and raise in pans until pans are full.

Usually approx. 6 hours.  Bake at 350 for 30 - 35 minutes or until lightly

browned.  Cool. Wrap in foil.  Freezes well.

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

Refd:00469

From:usr8635a 02/08/92 14:28 Re:00319

Subject: Re: Seafood Pasta

Hi Here's one I really like.

Alfredo Fetticini (sp?)

1 tub of Alfredo sauce (dairy case) or you can by the powder in an envelope

      but it's not as good as the fresh.

1 pack of imitation crab or lobster meat (or if your rich, buy the real thing)

1 cup of Parmesan cheese

1 pack fresh or boxed fetticini noodles (fresh is best)



Mix sauce and cheese and meat in a sauce pan heat thoroughly cook pasta

mix together and eat. It is sooooooooooooooooooooooo good. Hope you like it.

Terri

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

From:usr8253a 02/09/92 13:30 Re:00000

Subject: Need Recipe For Fried Rice

Does anyone have a recipe for fried rice?  i have tried several cookbook

recipes and it just does not turn out right.  The flavor is not as good as

from a restaurant.  Are there any other seasonings besides soy sauce?  That

just does not seem to be enough.  

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

Refd:00468

Refd:00497

From:usr8534a 02/10/92 18:22 Re:00467

Subject: Re: Need Recipe For Fried Rice

This is a receipe for fried rice that was in the Enquirer column called

"The Magic Whisk".  The secret to perfect fried rice is precooked

refrigerated long grain rice.  Rub the cold rice with wet hands to separate

the grains.  Stir fry thinly sliced green onion in 1 tbl. hot peanut oil for 3

30 seconds.  Add 2 well beaten eggs and scramble until softly set. Remove

from the pan and set aside.  Sitr fry 1 cup diced ham or shrimp with

1/2 cup chopped roasted cashews in 2 tbl. oil for 2 minutes.  Add

2/1/2 cups of cooked rice, stir fry 2 more minutes.  Add 2 tbl. soy sauce,

mix well, then gently stir in the scrambled eggs.

I think one answer to your flavor question is using peanut oil.  Also 

I've seen and used receipes that have you sprinkle on just a tiny amount

of sesame oil before serving.  You can omit the ham or shrimp if you want 

to.  I often add leftover vegetables.  Restaurants usually use frozen

mixed vegetables or frozen peas.  I like to play around with receipes and

change them to suit my tastes.  I hope this works.

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

From:digger 02/11/92 17:45 Re:00465

Subject: Re: Sour Dough

Thanks Shelley, I'll give it a try.

                                        George

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

From:usr6229a 02/13/92 10:07 Re:00000

Subject: IRAQ PLEASE!!!!!!!!!!!!!!!!!

HElp me!

I still need a recipe for Iraq.  My time is running out!!!!

Plwease write back soon.

Melissa

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

From:usr5899a 02/15/92 10:10 Re:00441

Subject: Re: databases



Hi

 I have tried a couple of MS Dos databases for recipes. The one I like

best is A > COOK. It is not the biggest and other's have more options,

but I like it because it's quick and easy. With it I can make menus and

shopping lists,search by topic, index recipes already in other cookbooks

and print recipes. 

                                             Virginia in KY

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

From:usr8297a 02/16/92 19:57 Re:00462

Subject: Re: iraq recipe, PLEASE!!!!!!!

Melissa,



Sorry it's taken so long to answer your query - I just saw it.  I hope

it's not too late.  These recipes are from an article in Vegetarian Times

about Persian cooking.  Persia is what Iran/Iraq/Middle Eastern area used

to be called.



Nushehjon, which means "enjoy"!



Stuffed Grape Leaves



2 Tb. olive oil

1 medium onion, finely chopped

5 cups chopped mushrooms

1 Tb dried parsley, or more fresh

1/4 tsp black pepper or to taste

1/8 tsp cayenne pepper or to taste

1/4 tsp tumeric

1 cup cooked yellow split pease

                           (oops -peas)

2 cups cooked rice

16-oz jar grape leaves - (get at specialty store or Middle-Eastern market-

                There's one by Findley Market)

1 cup water



In skillet heat oil and saute onion and mushrooms until soft.  Add parsley 

and spices.  Transfer to bowl.  Mix in peas and rice.  



Pre heat oven to 350 degrees.  Line a 3-quart baking dish with a few 

grape leaves to keep stuffed leaves from sticking.  Place 1 heaping tablespoon

of rice mixture  in the center of a grape leave.  Fold in sides, then rolle

leaf from stem to tip.  Place in casserole.  Repeat procedure with remaining

leaves until rice mixture is used up.  Pour water in bottom of dish to

prevent sticking and drying out.  Bake for 25 minutes.  Serves 12 as 

appetizer, 6 as entree.







Adas Careh (Lentil Butter)



Spread on crackers or use as a vegetable dip.



1 cup uncooked lentils.  

1/2 tsp salt

2 1/4 cups water

1 tbs olive oil

6 green onions sliced (green part only)

dash cayenne pepper or to taste

1 1/2 tbs dried parsley or more fresh

1 garlic clove, minced

dash termeric or to taste



1/4 to 1/2 cup water, as needed



Combine lentils, salt and 2 1/2 cups water in saucepan and cook til soft.  

about 35 minutes.  Reserve cooking water.  Meanwhile, heat oil in skillet 

and saute onions and garlic until onions are translucent. Add parsley and 

and spices and cook another minute.  Set aside.

Combine lentils, cooking water and onion mixture in food processor.  Process,

adding more water a Tbs at a me until mixture reashed a spreadable 

consistancy.  Refridgerate before serving. 





        Mary Lynne              MLS



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

From:usr8766a 02/20/92 06:11 Re:00000

Subject: Nutritional estimates of recipes

Anyone wishing to estimate the nutritional profile of a recipe may contact

Richard Young by leaving me an E-mail massage in my mail box: usr8766a



I do some consulting in this area.

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

From:usr8280a 02/24/92 19:46 Re:00000

Subject: Tofu

   Does anyone have any good ideas or recipes for tofu?

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

Refd:00477

Refd:00478

Refd:00481

Refd:00488

From:usr3503a 02/25/92 20:08 Re:00000

Subject: City Chicken

I'm looking for a good recipe for City Chicken.  This was a childhood favorite

of mine, my mother passed away without leaving a recipe for it though.  I 

would really appreciate any family recipes for this dish.  Thank You!



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

Refd:00486

From:usr8766a 02/25/92 22:04 Re:00000

Subject: PERSONAL NUTRITIONAL GOALS

TO ANY ONE INTERESTED IN SETTING PERSONAL NUTRITIONAL GOALS, JUST SEND ME

A MESSAGE IN IN MAIL BOX: usr8766a  I AM ABLE TO WORK WITH YOU TO SET 

PERSONAL NUTRITIONAL GOALS.  

THANKS FOR YOUR INTEREST.

RICHARD YOUNG

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

Refd:00508

Refd:00552

From:usr8996a 02/25/92 22:26 Re:00474

Subject: Re: Tofu

Have you ever had fried tofu at a Chinese restaurant?  Try the Blue Gibbon

on Tennessee Ave. or Szechuan House in Sharonville and at Beechmont/I275.



Tofu can be added to soups.  Hot and Sour soup usually has tofu.



The most imaginative use of tofu that I've seen is puree it with spices,

vinegar, etc and it becomes a dip or a spread.  This also can make a

good mayonaise substitute.  Eastern cookbooks have recipes.

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

From:usr5520a 02/26/92 06:50 Re:00474

Subject: Re: Tofu

        Tofu can be added to just about any food.  It absorbs the flavors from

whatever it is added to.  Tofu is a good source of protein because it is made 

from soy bean curd.

       

        Hope that helps you.

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

From:usr4954a 02/26/92 09:07 Re:00000

Subject: recipe from Liberia needed

Brian Arno

usr4954a

Hopewell Jr. School



     I am looking for a recipe from Liberia. I want to know if anyone has any 

information on a recipe or where I can get one. Please contact me if you have 

any information. It will be greatly appreciated.

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

From:usr6229a 02/27/92 10:27 Re:00000

Subject: City Chicken [i have a recipe for it]

My name is Amy.  I have a recipe at home for city chicken. I'lll write to you

with it tomorrow cause I don't have it with me right now.

write back at usr6229a.

Amy

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

From:usr8534a 02/28/92 16:03 Re:00474

Subject: Re: Tofu

Dear Terry,  There are many tofu cookbooks out there.  Try a few local

libraries , the call number is 641.59 for cooking.  I have a very good one,

but I've loaned it to someone so I can't give you the exact title and author.

I've been cooking with tofu for about 8 years and can make a fair number of

items, is there anything particular you want to try?  I put in a receipe for

tofu lasagna on the board, about message 468.  Tofu can be frozen and then

thawed and used like ground-beef.  I make sloppy joes that way and a good

tofu spaghetti sauce.  If you've not eaten it much, it's definitely an

acquired taste, but it can be disguised.  The Chung I and Chung II

restaurants (Clifton and Montgomery) have some excellent tofu dishes.

Ulysses Whole Foods restaurant on Ludlow in Clifton has a good tofu

sandwich.  Let me know if I can be of further assistance.  I'll get the

name of my cookbook and sign on again.  Sharon.

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

From:usr3533a 02/29/92 07:51 Re:00000

Subject: Help - Sassafras Jelly

I just made (yesterday) a batch of Sassafras Jelly using a recipe I found

in Foxfire 4.  Unfortunately the stuff isn't jelling.  Does anyone know if

it will jell in time or if there is something I could do to make it jell.

Your help would be appreciated.

XXX

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

From:jkohorst 02/29/92 09:23 Re:00000

Subject: Recipe Needed For Boston Creme Pie

Help!



I need a recipe for Boston Creme Pie.  If anyone out there has a recipe,

please enter it onto the system.  I'm supposed to bring this item to a

party tomorrow and not one single cookbook in my home contained

such a recipe.  What in the world do you suppose the problem was.

Is Boston Creme Pie out of style or something?  



All responses welcome!  Thank you!

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

From:usr9344a 03/01/92 16:27 Re:00000

Subject: need recipe for SUGAR CREAM PIE

I am looking for a good recipe for SUGAR CREAM PIE, it's not the same as

Transparent Pie.  Does anyone have a good recipe for it?  THANKS!!!

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Refd:00503

Refd:00532

Refd:00535

From:usr0764a 03/01/92 23:24 Re:00000

Subject: Need SALSA recipe Please! (hot)

I really could use a GOOD recipe for salsa.  HOT if you 

please. 



Thanks much.



Fred



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

Refd:00682

From:usr3919a 03/02/92 17:46 Re:00475

Subject: Re: City Chicken

Have you tried the recipe in the Joy of Cooking?  I usually use it, but

buy ready made "city chickens" from the butcher.  The recipe includes

all the steps though.  This one is just like "my" mom used to make.

Good Luck,

Anne

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

From:usr0010a 03/03/92 14:52 Re:00484

Subject: Re: need recipe for SUGAR CREAM PIE

My mother has the best recipe for Sugar Cream Pie (and I do know just

what you are talking about).  I will be seeing her this weekend and

will report back with the winning recipe.

Kristy

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

From:usr8534a 03/03/92 18:22 Re:00474

Subject: Re: Tofu

Dear Terry again....The cookbook I recommend is "The Tofu Book:the New 

American Cuisine" by John Paino & Lisa Messinger, published by Avery,

cost $10.95.  I think I got it at New World Bookstore or maybe Brantanos

in Kenwood.  It has a lot of information about using tofu as well as 

good receipes.  My favorite cookbook is "The American Vegetarian Cookbook"

by Marilyn Diamond.  It has a section on tofu cookery.  Good luck with your

experimenting.  Sharon

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

From:usr8253a 03/03/92 20:46 Re:00000

Subject: Chinese Restaurants

Although this is not a recipe question, I have a feeling someone out there

can help me.  I have been looking for a good Chinese restaurant that is not

too expensive.  Recently I tried China Gourmet and although the food was

very good, it was quite expensive (I'm on a college budget).  Can anyone

recommend a good moderately priced Chinese restaurant?

Thanks

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Refd:00490

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Refd:00495

Refd:00498

Refd:00499

Refd:00525

From:usr5520a 03/04/92 07:10 Re:00489

Subject: Re: Chinese Restaurants

        You might want to try the Silver Wok which is located in Blue Ash.



The food is good but not too expensive.  I don't know their phone number but 

they might be located in the phone book.  



        Send me a message if you cannot locate them and I will get their 

number for you.

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

From:usr7994a 03/04/92 08:52 Re:00000

Subject: Mint Julips

I am looking for a recipe for a good mint julip (without the alcohol) to be 

used for elementary school enrichment day for the State of Ky.

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Refd:00493

From:usr0175a 03/04/92 10:52 Re:00489

Subject: Re: Chinese Restaurants

I don't know where you're located, but here are two suggestions:



The first is called "The Orient", at least on its menus:  the front

window simply says "GOOD FOOD" in bright red neon.  I haven't been 

there for a while, but my favorite was always Combination Plate #2,

which had chicken chop suey, fried rice, and eggroll.  It probably 

still costs less than $4, and I have yet to finish it all.  The Orient

is carry-out only, located downtown at 122 E7th Street between Main

and Walnut.



The second is called "China Sea" and it is located in Delhi on Delhi

Pike across from Krogers.  The prices are extremely reasonable.  The

cashew chicken is very good.  They do have a small restaurant and huge

portions as usual with Chinese food.  We get carry-out from there

quite often.



Teri



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

From:usr3919a 03/05/92 07:54 Re:00491

Subject: Re: Mint Julips

I did not think it could be possible to make a mint julep without alcohol

since the main ingredient in bourbon.  Maybe something like a sweet,

minty, lemonade would do?  

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

From:usr0764a 03/05/92 17:17 Re:00489

Subject: Re: Chinese Restaurants

If you want what I have found to be the BEST Chinese food I have

ever run across and at very reasonable prices, DO YOURSELF A FAVOR

and try



The Chinese Lantern



Located on Main Street In Beautiful Hamiltucky! Ohio.  (Otherwise known

as Hamilton).



They are next to the Butler County Lumber Co.  so they are very easy 

to find.



The owner is Amy Ting, tell her I sent you.



Enjoy



Fred Baum



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

Refd:00496

From:jknueven 03/06/92 10:55 Re:00495

Subject: Re: Chinese Restaurants

I like the Golden Chain on Rte. 42 north of Sharonville.  Very plain but

the food is good.



Restaurants are one of those things that people do not usually agree upon -

one person's great restaurant is another person's dump so you just have to

try them yourself.

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

From:usr5992a 03/06/92 16:05 Re:00467

Subject: Re: Need Recipe For Fried Rice

Re: Fried Rice

        A cooking show on TV featuring New Orleans cooking gave a simple

recipe for fried rice.

        Fry some onions and a little garlic in oil in a casserole dish.

        After a couple of minutes of frying, pour in your rice (fresh from

        the box!). Stir and when the onion is a bit tender, pour in chicken

        broth (1 1/5 cups broth for each 1 cup of rice. Cover and place same

        in a 350 oven for a time (1 hour or so?). In other words, one does

        not have to worry about the rice while cooking the main course.

        In reviewing my typing (Grin) use 1 1/2 cups of broth to 1 cup rice.

        Let me know how it turns out!

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

From:usr5992a 03/06/92 16:15 Re:00489

Subject: Re: Chinese Restaurants

I like The Fortue Cookie located on Reading Road in Roselawn. (I meant Fortune

Cookie!). The food there is reasonable, I think, and I never seems to be too

crowded. (Excuse the TYPOS. I'm recovering from an attack of the Michaelangelo

Flu Virus (Grin). Jack M.



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

From:usr7156a 03/07/92 01:19 Re:00489

Subject: Re: Chinese Restaurants

1.) I second the recommendation of The Orient downtown, on 7th. They have a 

great Chicken Lo Mein. Also, their hot-sour soup is made bowl by bowl, and not

ladeled out of a pot.

2.) Our favorite is the Szechuan Wok, on Montgomery Road in Silverton, a block

or two east of the Lite House. Lunches are a great deal.

All their food can be ordered on a scale of spiciness of 1 to 10, 10 being hot

enough to make your hair fall out. Try the Yu Shang Pork, about 8 hot. Sesame 

Beef is also excellent.

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

From:usr9344a 03/07/92 12:47 Re:00000

Subject: HEAVY vs. LIGHT CREAM

     What is HEAVY cream?  What is LIGHT cream?  Are we talking about Heavy 

cream as Whipping cream? and Half and Half as Light cream?  Please help.  I

am THOROUGHLY confused!!!

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

Refd:00501

Refd:00502

Refd:00591

From:usr9454a 03/07/92 21:09 Re:00500

Subject: Re: HEAVY vs. LIGHT CREAM

Dear Kevin:

These are the usual definitions-

Half and Half=12% butterfat (used for coffee, etc.)

Cream=18% to 20% butterfat

Light Cream=@32%butterfat

Heavy Cream (Whipping Cream)=40+%



Light and Heavy cream contain enough dairy fat that (even though

they are homogenized) you can churn them into butter.



P.S. I found these numbers in THE JOY OF COOKING, by Rombauer and Becker.

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

From:usr5992a 03/08/92 14:01 Re:00500

Subject: Re: HEAVY vs. LIGHT CREAM

Kevin,

        Bob Clark answered your question re: heavy vs. light cream. I have

a question regarding cream, myself! I have always wondered if one could substi

tute "or fake" heavy cream by slowly trickling melted butter into milk using

a blender set on high speed (?). Or would it separate out by all that churning

motion? Crazy idea, I guess, but, who keeps heavy cream conviently on hand?

Just wondering!

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

Refd:00505

From:usr7991a 03/10/92 01:16 Re:00484

Subject: Re: need recipe for SUGAR CREAM PIE

Here's a recipe for "sugar pie".  I'm not sure if it's what you want

or not...I've never heard of sugar cream pie.  I haven't used this

recipe before.  Let me know if you try it.



1 (9") pie crust, unbaked     1/3 c. granulated sugar

1 1/2 c. heavy whipped cream   1/3 c. sifted flour

1/4 tsp. salt                  1 tsp. vanilla

1/2 c. brown sugar       



Beat together cream, salt, brown sugar, and vanilla, blend granulated

sugar with flour and add to whipped mixture.  This will be very thick.  Pour

into unbaked crust and bake at 350 degrees about 25 or 30 minutes.

"Very rich and good".



This is from LOVE IS....FAVORITE RECIPES  compiled by the Christian

Women's Fellowship First Christian Church, Berea, Ky.  1978.

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

Refd:00504

From:usr9344a 03/11/92 18:11 Re:00503

Subject: Re: need recipe for SUGAR CREAM PIE

     Thanks for the recipe!  I don't know if it will be like grandma's but it 

sure sounds good!  Planning on trying it out this weekend.  I'll let you know

how it turns out.  BYE!

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

From:jkohorst 03/14/92 01:36 Re:00502

Subject: Re: HEAVY vs. LIGHT CREAM

About your inquiry..."who keeps heavy cream conveniently on hand?"  



Heavy cream freezes easily.  Just place unopened cartons in the freezer

for up to six months.   You can thaw tham by moicrowave or ordinary

leave-it-out-at-room-temperature method.  Once thawed, just shake well

and use.



Hope my little tip is useful.

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

Refd:00513

From:usr0764a 03/14/92 11:54 Re:00000

Subject: SALSA...PLEASE HELP FOLKS!

I still am in dire need of a GOOD recipe for salsa, Hot if possible.

Can anybody out there help me?



Thanks

Fred



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

Refd:00509

From:usr9344a 03/15/92 12:11 Re:00000

Subject: MISSISSIPPI MUD PIE

     I need a good recipe for MISSISSIPPI MUD PIE.  Anybody have one?

                    Thanks!



                            Kevin

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

From:usr8070a 03/15/92 13:15 Re:00476

Subject: Re: PERSONAL NUTRITIONAL GOALS

Could you please explain what you mean by personal nutritional goals?

Do you mean how to count calaroies, watch my cholesterol, or what?

Thanks!

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

From:usr7156a 03/16/92 00:46 Re:00506

Subject: Re: SALSA...PLEASE HELP FOLKS!

Give this a try. Chill a can of Hunts whole tomatoes or other high-quality 

canned tomatoes. Drain the liquid and drop into a food processor. Add one 

chopped small to medium onion, and as many jalopenos as you can stand (three 

is usually hot for me; for an extra kick I add a few dashes of a jalopeno-

based hot sauce). You ought to chop the peppers first, as they don't process 

well. Process the whole mess until coarse. Add about one-quarter teaspoon of 

coriander; mix again. Dump into a bowl and stir in enough ground black pepper

to darken the mixture to a blood red. I also at this stage stir in sliced 

green onions (tops only) to add color and crunch. If you try it let me know 

the results.



Hasta lavista......BABEEE!

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

From:usr5587a 03/16/92 17:28 Re:00169

Subject: Re: request: sweet corn bread

When in a  hurry for some good, sweet

cornbread... try "JIFFY". It works for 

me!

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

From:usr5698a 03/17/92 15:32 Re:00000

Subject: low fat dip for veggies

I am looking for a decent dip for veggies (esp. carrotts and celery) that is 

low fat, and has some taste to it. Most of the ones I've tried are simply

bland and not worth the time to make! Does anyone have any suggestions?



Thanks-

Sandy

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Refd:00514

Refd:00515

From:usr5992a 03/17/92 21:06 Re:00505

Subject: Re: HEAVY vs. LIGHT CREAM

Thanks for the tip, but, who has room in their freezer for something that can

last for 6 months! (Grin!). Thanks again, jkhorst (A strange name!).

Jack M.



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

From:usr7994a 03/19/92 11:28 Re:00512

Subject: Re: low fat dip for veggies

Using a fat free mayonnaise (Kraft has one) makes a great dip.  Just add 

cooked dreined spinach, salt, pepper and garlic.  Great for all veggies!

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

From:jkohorst 03/20/92 12:51 Re:00512

Subject: Re: low fat dip for veggies

Here's a lowfat recipe for a veggie dip.  It can also be used as a 

spread for crackers or to fill celery sticks.



Ingredients:



        16 oz low fat cottage cheese

        2 cloves garlic

        1/4 cup fresh basil or 2 TBS dried basil

        1/2 small onion

        Salt and pepper to taste (use salt liberally)



Directions:



        Using a food processor, mince garlic and onion.  If using fresh

        basil, add it now and process it lightly.  If using dried basil,

        add it last.  Add cottage cheese and process until smooth.  (It

        will have a grainy texture.)  add salt and pepper in small 

        quantities and taste after processing lightly each time.  If you're

        seeking a creamier texture, add a half cup or so of nonfat

        yogurt.



        I also make a pasta sauce using about one cup of nonfat milk and

        about 1/2 to 3/4 cup of the cottage cheese mixture and heating it

        on the stove top in a sauce pan.  



Let me know how you like this dip if you make it.



Jackie Kohorst

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Refd:00524

From:usr7666a 03/21/92 16:37 Re:00000

Subject: Sweet `n' Sour chicken

Help !!!!!

I need a good recipe for a sweet and sour chicken. If anyone has one PLEASE!!!

help !  thanks

DTP

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

From:usr8752a 03/21/92 21:54 Re:00000

Subject: Request: Tsadziki (sp?)

Hello Chefs - 

  I'm looking for a recipe for Tsadziki (I'm not sure I spelled that right!).

It's a mixture of unflavored yogurt, garlic, (and lots more garlic!) that

you spread on bread as an appetizer.  It's Greek, and if you like garlic,

it's great!  Any help would be appreciated.

    Thanks,

       Brian

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

Refd:00518

From:usr7513a 03/21/92 23:54 Re:00517

Subject: Re: Request: Tsadziki (sp?)

OK, Brian!  According to the Frugal Gourmet:



Tzatziki  -- Greek Cucumber and Yogurt Salad



1 pint yogurt

1 unpeeled cucumber, chopped fine

1 clove garlic, crushed

1/2 cup olive oil

Juice of 1/2 lemon

1 teaspoon salt

Parsley



To the yogurt add the cucumber, garlic, olive oil, lemon juice and salt.

Blend will with fork.  Top with parsley.  Refrigerate.



Serve with Melba toast as first course or as a side dish during dinner.



I have also found that this sauce is pretty good on rare roast beef in a pita

bread for a sandwich!





Another cookbook provides a very similar recipe without the cucumber and in

only half the yogurt.  As a variation is suggest using the cucumber or the 

addition of some chopped mint instead of the parsley.  An old roommate 

used to make this stuff and she always added more garlic!!



Happy cooking!!



Gail

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

From:usr9635a 03/22/92 16:51 Re:00000

Subject: RED EYE GRAVY

     Need a recipe for old-fashioned ham and RED-EYE GRAVY.  THANKS!

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

From:usr9635a 03/22/92 16:53 Re:00000

Subject: request:BEEF JERKEY

     Does anyone have a recipe for BEEF JERKEY????  I love it, but it is 

too daggone expensive in the stores.  I wonder how they made it back in the

old west??  Is it about the same as it's made today?

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

Refd:00521

From:usr7513a 03/22/92 19:17 Re:00520

Subject: Re: request:BEEF JERKEY

Sandi--  For you rbeef jerkey, most any food dehydrator comes with some

instructions for beef jerky.



Here's a recipe for Beef Jerky from "Garden Way's Guide to Food Drying."

        

BEEF JERKY



2 pounds very lean beef, chuck or round  (VERY LEAN)

1/4 cup Worcestershire sauce

1/4 cup soy sauce

1 Tbsp tomato sauce

1 Tbsp vinegar

1 tsp sugar

1/4 tsp dried garlic

1/4 tsp dried onion

1 tsp salt



Trim ALL traces of fat from the meat.  Freeze until firm and solid enough 

to slice easily.  Cut across the grain into very thin (1/8-inch slices), then

cut slices into strips 1 to 1-1/2 inches wide.  Meanwhile combine all other

ingredients in a blender or shaker jar.  Pour over meat strips that have

been arranged in rows in shallow baking pan.  Refrigerate overnight then 

drain strips.



To dry in dehydrator: Cover trays with strips of meat without overlapping.

Dry 4 hours at 140 F.  Turn strips and rotate trays.  Dry another 6 to 8

hours.  Well-dried jerky should be dark and fibrous looking and brittle

enough to spliner when bent in two.



To dry in oven: Lay strips of marinated meat in rows over trays, being 

careful not to overlap strips.  Dry at 140 F until strips will splinter

on the edges when bent in two, 18 to 24 hours.



Fat is the enemy of jerky as it goes rancid.  Trim away all visible fat.

Jerky also has a short shelf life and should be stored in a glass jar in 

a cool, dark place or the refrigerator.  Keep all moisture from the jerky

and eat within 6 months.





I haven't tried this recipe but it souunds very close to other jerky

recipes that I have heard of.  Enjoy!



Gail usr7513a

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

From:usr9735a 03/23/92 17:59 Re:00000

Subject: The Best Dessert in the History Of TOL!

To make the tastiest dessert ever,

 1.mix 1/2 cup orange tang and 3/4 cup of lemonjuice

 2.mix that with any brownie mixture (must be at least 22 sevings)

 3.bake in a pan that is 15" x 10" for 60 min. in 250 degrees.

 4.let cool over night (around 10 hours for crispiness)

 5.serve!

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From:usr7552a 03/27/92 14:28 Re:00000

Subject: Sorbet

Does anyone have a recipe for fruit sorbet made in an icecream maker that 

is put into the freezer?  Thank you.

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

From:usr5698a 03/27/92 23:00 Re:00515

Subject: Re: low fat dip for veggies

Thank you for the recipe! I have tried the dip and do like it. Am just waiting

for a chance now to use it as a pasta sauce!!





-Sandy

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

From:usr9298a 03/29/92 15:28 Re:00489

Subject: Re: Chinese Restaurants

If all you are interested in is eating (not impressing a date, etc.) you can 

excellent Chinese food at several Kroger grocery stores.  I work with a 

gentleman whose mother (Chinese) has set these mini-restaurants up in the

Kroger stores.  The food is quite good and relatively inexpensive compared

to restaurant fare.  The only one I am personally familiar with is Kroger's

in Hyde Park, and I now eat there frequently.  You can eat IN the store.

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

From:usr0764a 03/29/92 16:10 Re:00000

Subject: eggplant in tomatoe sauce

Hi, 

I'm looking for a tomatoe sauce/eggplant recipe. My mom used

to make it and has passed away without passing it on. Please

direct any replies to my friend Fred since he's letting me

use his puter. Thanks alot, Tracy

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

Refd:00527

From:usr9740a 03/29/92 17:27 Re:00526

Subject: Re: eggplant in tomatoe sauce

Was it sliced?

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

Refd:00528

From:usr9740a 03/29/92 17:34 Re:00527

Subject: Re: eggplant in tomatoe sauce

Slice eggplant 1\2-3\4 inch thick

spread slices on brown paper.

salt slices to draw water.  wait 1\2 hour

rinse slices, pat dry

dredge in seasoned flour.  Fry in 1\2 inch veggi oil

drain on brown paper

layer with favorite sauce in cassorole dish

Top with mozzerella and parmasan cheese

Bake at 350 until cheese is melted and cassarole is heated through

                

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

From:usr9291a 03/30/92 10:43 Re:00000

Subject: Cauliflower Salad

1 Head of Cauliflower

1 Head of Lettuce

1 lb of Bacon (microwaved is best)

1 1/2 cups of Helman's real Mayonnaise

1/2 cup Grated Parmesan Cheese

2 teaspoon of honey





Break cauliflower and lettuce into bite sized pieces and put in large

salad bowl.



Mix Mayonnaise, honey and parmesan cheese together and poor over

vegetables.  Add crumbled bacon and toss/blend.  Allow to chill and

serve immediately.



REG

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

From:usr9703a 03/31/92 01:29 Re:00000

Subject: Sugar free

Hello!  I would love some new recipes that have no sugar in them.  I am a

diabetic who is in dire need of something new!!! Any suggestions would be

greatly appreciated!!!

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

From:usr9635a 04/01/92 11:48 Re:00000

Subject: FORGOTTEN COOKIES (excellent!)

     

              FORGOTTEN COOKIES

 

     2 egg whites

     2/3 c. sugar                 6 oz. chocolate chips

     1 tsp. vanilla               1 c. chopped pecans or walnuts

   

          Preheat oven to 350.  Beat egg whites, sugar and vanilla until

stiff.  Fold in nuts and choc. chips.  Drop from teaspoon onto UNGREASED

cookie sheet, about 1/2 inch apart.  Turn the oven OFF and put cookies in.

Leave them in until oven is cool (may be left in overnight).

  

          These cookies are EXCELLENT!  I prefer them without the chocolate

chips.  Make a bunch of 'em!  They don't last long!!

  

                    ENJOY!!

 

                            Sandi



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

From:usr9665a 04/08/92 22:19 Re:00000

Subject: Re:  Need recipe for Italian sausage.

I am looking for a good recipe for Italian sausage.  Anyone have any?

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

Refd:00534

From:usr7513a 04/09/92 07:28 Re:00533

Subject: Re:  Need recipe for Italian sausage.

Do you want to make the sausage or just cook some?



The Frugal Gourmet has some sausage recipes in one of his cookbooks and I 

can look them up later and post them.  IF that's what you are interested

in.  He also has some good recipes with sausage and I can post them too

if that's what you want.



Let me know.



Gail

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

Refd:00536

From:linda 04/09/92 12:39 Re:00484

Subject: Re: need recipe for SUGAR CREAM PIE

I deleted my original recipe which I typed on 4/1/92.  There was

an error.

This recipe was in the Cinti. Enquirer 4/1.  I'm not sure if this

is what you're looking for...

The Golden Lamb's Shaker Sugar Pie:

1/2 cup soft butter

1 cup brown sugar

1/4 cup flour

2 cups light cream

1/2 tsp. vanilla

1/8 tsp. nutmeg

9-inch unbaked pie shell



Mix flour and sugar and place in bottom of pie shell.  Add cream,

vanilla and soft butter (in small pieces).  Sprinkle nutmeg over

top.  Bake at 350 for 40-45 minutes or until firm.



I hope no one tried this recipe with 1 cup of brown butter!

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

From:usr9665a 04/12/92 04:08 Re:00534

Subject: Re:  Need recipe for Italian sausage.

I'm interested in making some sausage.  I have tried a number of recipes

but none have been quite to my liking.  It is mainly a matter of adjusting

the spices, but I am always interested in how others do it.  With regard

to "The Frug", I have his cookbooks and am aware of his recipes.



Thanks for your reply.



Doug Smith



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

Refd:00537

From:usr3580a 04/12/92 22:01 Re:00536

Subject: Re:  Need recipe for Italian sausage.

 In Giuliano Buglialli's _The Fine Art of Italian Cooking_ there is

a recipie for Salsicce (Tuscan Sausages).  He goes into detail on how

to place the meat into the casing and also how long to hang them and

so on.  The basic recipe he gives is:

2 lbs. fresh boneless pork

1 lb. fresh pancetta

2 ounces boneless veal

1 1/2 tablespoons salt

2 teaspoons freshly ground pepper

20 whole black peppercorns, approx.

1 _PORK_ casing



Gring the meat using a disc with medium sized holes. Add the salt, pepper,

and peppercorns and mix with a wooden spoon.



If you would like his detail on stuffing and hanging, let me knw.

Kathy



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

From:usr1885a 04/13/92 10:17 Re:00000

Subject: Cauliflower Recipe

Here is the easiest recipe for a fresh vegetable that I know of.



1 head of cauliflower

Parmesan cheese (approx. 1/2 cup) - freshly grated is best



Boil/microwave caulifower until just tender.  Drain.  Spread on an oven-

proof pan.  Sprinkle with parmesan cheese.  Broil until cheese browns.

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

From:usr8887a 04/15/92 19:27 Re:00000

Subject: Crab Dip?

A couple of years ago, I had some crab dip at a party and would like a recipe?

I think it had cream cheese, shrimp sauce?, and shreaded crab on it, but I'm 

not sure if this was it or not. Can someone help? Thanks in advance.

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

Refd:00540

From:usr1885a 04/20/92 09:54 Re:00539

Subject: Re: Crab Dip?

My mother makes a baked crab dip that you spread on Triscuits which is very

simple.  It goes something like this.



8 oz. cream cheese, softened

6 oz. can shredded crab, drained

1 T. worcestershire sauce

2 chopped green onions, including the tops



Combine and bake in the oven at 300 degrees for 20 minutes or microwave

approximately 5 mins. on high (I'm guessing here; you'd have to experiment

a little bit to get it right!) If you're an onion freak like me, you can

sprinkle some more chopped green onion on it to garnish before serving.

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

Refd:00541

From:usr8887a 04/20/92 18:36 Re:00540

Subject: Re: Crab Dip?

Debbie, I think that is exactly what I had (triscuits and all!) Thanks for

the response. I appreciate it.

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

Refd:00544

From:usr1593a 04/21/92 01:30 Re:00000

Subject: BrownnServe

I just bought some BrownnServe bread. The instructions on the bag says

bake in the oven for 20 min. at 400. 2 questions:



   1) Do I have to bake it? It looks like you can just eat it

      without heating it.



    2) What's the microwave equivalent?

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

Refd:00543

From:usr1885a 04/21/92 08:34 Re:00542

Subject: Re: BrownnServe

Bruce:



AAAAAAAAAAAAAAAAAAAAAAAAAAAAH! Never put bread in the microwave-the result

is too disappointing for words...if you want to circumvent the baking stage

just slice off a piece and toast it in the toaster.



P.S. I want to know what you're doing on this system at 1:30 a.m. (just

kidding!)



Debbie

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

Refd:00545

From:usr0175a 04/21/92 10:31 Re:00541

Subject: Re: Crab Dip?

Look at message #132; this is a similar recipe for hot crab spread

but includes cheese and sliced almonds.



Another crab spread is served cold; spread softened cream cheese on a

small (plate-sized) platter or dish, spread cocktail sauce over the

cream cheese, leaving an edge of cream cheese about 1/2" wide; sprinkle

with parsley, then top with shredded crabmeat.  Keep refrigerated and

serve with crackers.  This is also known as "crabmeat pizza" and is

very good.



Teri



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

From:usr7513a 04/22/92 17:45 Re:00543

Subject: Re: BrownnServe

Bruce--

        

You can eat the bread the way it is but you will like it much better if you

go ahead and bake it!  It's not done yet!



And, as the earlier message said, don't microwave bread!  Especially undone 

bread!  Yech!  You can sometimes have success with heating a little bread 

in the microwave but if you mess up you only get rubber!



Gail

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

From:linda 04/28/92 09:53 Re:00000

Subject: Kentucky Burgoo

Does anyone have a recipe for Kentucky Burgoo?  A response

as soon as possible would be great.  Thanks!

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

From:usr10179 04/28/92 13:30 Re:00000

Subject: Wings

I am looking for a good recipe for Buffalo Chicken Wings.  They don't have to 

be hot enough to scorch your tongue off - just good and spicy.



Thanks!!!

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

Refd:00559

Refd:00560

From:usr6384a 05/01/92 09:58 Re:00000

Subject: Rutabaga Request

Anyone have any tasty recipies using rutagabas? Thanks, Bob

(Oooops - rutabagas)

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

Refd:00549

Refd:00550

Refd:00551

Refd:00553

Refd:00556

From:usr4180a 05/01/92 20:06 Re:00548

Subject: Re: Rutabaga Request

We just peel, slice and eat them raw. I also add them to salads.  Needless

to say they are not very easy to peel because of the waxed rind.

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

From:usr9283a 05/02/92 19:40 Re:00548

Subject: Re: Rutabaga Request

Bob--most of my cookbooks suggest using them pretty much like turnips.

Cut into cubes, boil in salted water until tender, about 25 minutes, drain

and season.  One recipe suggests adding 1 T of butter, 1 T of parsley, 2 t

lemon juice, 1 t chopped onion to one pound of turnips.  Other suggestions

are: mash the cooked veggies and add to mashed potatoes.  Or, add 2 eggs,

3/4 c bread crumbs, 1/4 c onion, salt, pepper, 1 T butter to 1 pound

mashed rutabaga and bake uncovered 1/2 hr. in a 375 degree oven.  Not

too exciting, but maybe it will be a starting point for some experiments!

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

From:usr9283a 05/02/92 20:37 Re:00548

Subject: Re: Rutabaga Request

Oops, I forgot the most interesting rutabaga recipe I found!  Peel, cube, and

cook 1 medium rutabaga in a little salted water until tender, about 35 min.

Drain well.  Place half of rutabaga in 1 qt. casserole.  Peel, core and slice

1 medium apple.  Place half of the apple on top of the rutabaga layer.

Sprinkle with 1/4 cup brown sugar, dot with 1 T butter.  Salt.  Add the other

half of the rutabaga, the rest of the apple, and another 1/4 cup brown sugar

and another tablespoon butter.  Bake covered in 350 degree oven for 30 min.

Supposed to serve 4-6.  Good luck!

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

From:usr7996a 05/03/92 20:26 Re:00476

Subject: Re: PERSONAL NUTRITIONAL GOALS

I would like to know what you mean by personal nutritional goals.  I would be

interested in some information.

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

From:usr3919a 05/04/92 08:43 Re:00548

Subject: Re: Rutabaga Request

My favorite recipe is mixing half and half rutabagas to potatoes and mashing.

Make sure you season well with salt and pepper and some butter.  It almost

makes plain mashed potatoes seem boring!

Anne

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

From:usr5698a 05/06/92 21:19 Re:00000

Subject: Applesauce Oatmeal Cookies

Does anyone have a good recipe for applesauce oatmeal cookies? I had one and 

lost it, and now my family is requesting them...help!



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

From:usr8284a 05/07/92 22:17 Re:00000

Subject: I Want Cheescake!

I would like to get a recipe for a "smooth and creamy" style cheescake.

There are types that are sort of dry and I would like to try the creamy

style.  Any help would be appreciated.  If you load a recipe for this,

please leave message number so I can access it.  Thank You Very Much.

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

Refd:863

From:usr7893a 05/10/92 00:16 Re:00548

Subject: Re: Rutabaga Request

To usr6384a

From Rutabaga lover

Mash potatoes ,add mashed rutabagas to mixture, with salt and pepper this

combination makes a more palatable, yet tangy accompaniment to roasted

chicken or turkey. We serve this at Thanksgiving time.

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

From:usr10532 05/14/92 00:10 Re:00000

Subject: Chocolate Mouse

   I need to know a good recipe for a tasty chocolate Mouse. I'll take several

  recipes, If anyone has one?

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

From:usr9500a 05/14/92 01:54 Re:00000

Subject: REQ:BananaCake

  Anyone out there have a good recipe for banana cake and banana frosting?

How about Cheese & pasta soup the kind I used to get from my grandmother

had spaghetti in it and broccoli and was WONDERFUL!!

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

Refd:00561

Refd:00573

From:usr5698a 05/14/92 08:51 Re:00547

Subject: Re: Wings

Here is a recipe I copied out of a magazine a few years ago...they said it

was from the woman who developed buffalo chicken wings, therefore the orignal.

I've made them and liked them quite a bit:

1 cup corn or soybean oil.

16 medium sixe (@2-3/4 pounds) chicken wings

1/4

1/4 cup melted butter 

8 tbsp (2-10 tbsp) Frank's Red Hot Sauce

Heat oil in large skillet over medium high heat. When oil is sizzling hot, add

wings, a few at a time. Fry, turning, until golden brown, 8-10 minutes. Remove

to paper toweling to drain. Place wings in large stainelss steel bowl. Swirl 

melted butter over wings, covering each well using pastry brush. Add hot sauce

spreading it with pastry brush to cover winds. (Amount of sauce used determine

spiciness: for mild, use 2 tbsp; for meium, 4 tbsp; for "incendiary spiciness,

10 tbsp). Serve wings hot, along with dip and celery sticks.



EnjoY!



-Sandy

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

From:usr5698a 05/14/92 08:53 Re:00547

Subject: Re: Wings

I had some typos that I thought I fixed: oh, well. I just wanted you to 

know that you can ignore the line that says 1/4 and then is blank. I put

the correct information on the next line.



-Sandy

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

From:usr10532 05/14/92 08:54 Re:00558

Subject: Re: REQ:BananaCake

Hi kyra,



     My name is Rolf. If you ever find the recipe for the bananna cake can

you let me know what it is I love bananna cake! Tat other recipe you 

mentioned about the cheese soup, I never heard of that before but it sounds

real good! You can write me by E-mail, I love getting mail.



                                          Rolf usr10532

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

From:usr9500a 05/17/92 11:58 Re:00000

Subject: Muffins

 Anybody ever hear of muffins (cupcakes?) with cream cheese in the 

batter?

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

Refd:00563

Refd:00568

From:usr0175a 05/18/92 08:35 Re:00562

Subject: Re: Muffins

I have a recipe for chocolate cupcakes with cream cheese in the middle.

Is this the recipe you are looking for?  If so, let me know and I'll

post it.



Teri



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

Refd:00566

Refd:00567

Refd:00569

From:usr6596a 05/18/92 11:25 Re:00000

Subject: Onion Straws

If anyone has been to the Cooker up on Fields-Ertel road, maybe you have 

tried the appetizer Onion Straws.  We'll, they've taken them off the menu,

and I was wondering if anyone has a recipe for them??  I would really

appreciate it.  I know think that Montgomery Inn also serve Onion Straws.

Thanks a bunch...

                        Steven Gaerttner



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

From:usr6596a 05/18/92 11:28 Re:00000

Subject: Crab Rangoon

Does anyone have a recipe for Crab Rangoon?  It's a cream cheese & crab

filled wonton.   But I cannot seem to get the crab mixture tasting right.

If anyone has a recipe, please share!  Thanks.

                                                Steven Gaerttner

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

From:usr9635a 05/18/92 23:12 Re:00563

Subject: Re: Muffins

     The recipe for chocolate cupcakes with cream cheese centers sounds

good!  Would you post it for me?  Thanks!

                               Sandi

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

From:caren 05/21/92 21:14 Re:00562

Subject: Re: Muffins

Stone Mill Baker makes pineapple and cream cheese muffins.  They're great.

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

From:usr9500a 05/23/92 02:27 Re:00563

Subject: Re: Muffins

 Sounds like it yes, please post it! Thank you Teri!

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

Refd:00571

From:usr1303a 05/26/92 08:33 Re:00000

Subject: Bread Maker

I got an automatic bread maker a month ago, and it is great!

Mine is from DAK (the Turbo II model).  It came with some great

recipes, but I was wondering if anyone out there has other recipes I

could try.  I would be more than happy to post my favorites if anyone

is interested.



Thanks - - 



Rob Meldrum

usr1303a

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

Refd:00572

Refd:00580

Refd:00581

From:usr0175a 05/26/92 10:52 Re:00569

Subject: Re: Muffins

CHOCOLATE CREAM CHEESE CUPCAKES

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



1 6-oz pkg chocolate chips

1 18.5-oz chocolate cake mix (mix according to package directions)

1 8-oz pkg cream cheese, softened

3/4 cup sugar

1 tbsp oil

1 egg

confectioners' sugar for topping





Fold chocolate chips into prepared cake batter.  Fill cupcake paper

2/3 full with cake batter.  Blend cream cheese, sugar, oil and egg

until smooth.  Put a spoonful of cream cheese mixture on top of each

cupcake (it will sink into the cake as it bakes).  Bake according to

cake mix box directions.  Frost or dust with confectioners' sugar, as

desired.



This recipe can also be baked in a 9"x13" cake pan.  Just spoon the 

cream cheese mixture at intervals so that each piece will have some

filling in it.



I have found that it is best to keep these cupcakes refrigerated,

especially for picnics.



Enjoy!



Teri



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

From:usr9283a 05/26/92 11:19 Re:00570

Subject: Re: Bread Maker

There are two automatic bread maker cookbooks out which are pretty good.

They are available at "Sam's Club", the warehouse places around town.

The author is Donna German, and the books are called _Bread Machine Cook-

book_ and _Bread Machine Cookbook II_.  Publisher is "Nitty Gritty

Cookbooks".  I think the set of two is around $9.00.  Don't have time to

post a recipe right now, but will try to do so later.  Good luck!

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

Refd:00579

From:linda 05/27/92 15:44 Re:00558

Subject: Re: REQ:BananaCake

Per your request for Banana Cake--I haven't made this myself,

but I have tried it--it was delicious.

The recipe was given to me as a double recipe.



4 cups sugar

4 eggs

2 cups shortening (margarine)

5 cups flour

12 medium ripe bananas (mashed)

4 tsp. baking soda

1-1/2 cups buttermilk

1-1/2 cups water



Mix the above ingredients - makes 3 layer cake (plus a small loaf)



Bake at 425 until firm.



Icing:



1-1/3 cups light brown sugar

3 cups confectionery sugar

1 tsp. vanilla

3 tblsp. butter or margarine

1/2 cup milk

1/4 tsp. salt



Combine brown sugar, salt and milk in a heavy saucepan.  Cook

slowly and stir continuously for 5 minutes or until slightly

thickened.  Remove pan from heat.  Add butter and vanilla.

Cool slightly.  Add confectionery sugar.  Beat until smooth and

right spreading consistency.  If too thick, add a few drops of

milk. If too thin, add more confectionery sugar.



Best if cake is kept refrigerated.



Hope you enjoy!!  Let me know.

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

From:usr8628a 05/27/92 19:06 Re:00000

Subject: Help-Swedish Meatballs

I am interested in finding a recipe for Swedish Meatballs.

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

Refd:00578

From:usr7513a 05/28/92 07:27 Re:00000

Subject: Collecting Recipes

To any of you in TSO land who are crazy to collect a lot of new recipes:



If you are on any bbs's in the GT Network, there is an area available

called the "GT COOKBOOK" that has a ton of new recipes on it every day.

I haven't actually gotten around to trying anything from the echo but a

lot of good cooking is being done by others in the echo.



Just thought I would pass that along to everyone.



Gail

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

From:usr0764a 05/29/92 11:16 Re:00000

Subject: LINDY'S CHEESCAKE

How about THE RECIPE for Lindy's cheescake?  HELP  Some one must have it.

Thanks

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

From:usr4483a 05/30/92 13:40 Re:00572

Subject: Re: Bread Maker

In the bread maker we have you can use just about any recipe.  You may need to

adjust it a little but I have found that they work fine.

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

From:usr0764a 05/30/92 17:18 Re:00570

Subject: Re: Bread Maker

Hi 

I too have the Turbo II from DAK and it is great.  

Try using unbleched  flour rather than bread flour.  It is better but use

50% more yeast.  I assume you use the "rapid rise" type.  It is best.

By the way, you can buy yeast in "bulk" at Sam's.  A 2 pack is about

3.29  which is one hell of a lot cheaper than in the packs at the 

grocery.  1 tsp = one pack.

I'll post you some recipes later.



Good luck.



Fred

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

Refd:00585

From:usr9283a 05/31/92 14:56 Re:00570

Subject: Re: Bread Maker

Bob, here is an exotic one from The Bread Machine Cookbook.  It is Oregano

Bread, and the book says "this is an absolute must with spaghetti or lasagna.

You'll never go back to plain old garlic bread.  For the DAK machine, load

ingredients in this order:  2.5 tsp. yeast, 1/3 c nonfat dry milk, 3 c bread

flour, 1 tbsp oregano, 1/4 c grated Parmesan, 2 tsp salt, 1/4 c olive oil,

1.25 c water.  Use the standard white bread cycle. "  Hope you like it.

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

Refd:00586

From:usr4077a 06/01/92 12:50 Re:00000

Subject: Japanese.....

Once more, does anyone have the scoop on how the Samauri makes THEIR ginger

salad dressing, steak sauce, shrimp sauce, and fried rice?



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

Refd:00583

Refd:00592

Refd:00598

From:usr10579 06/03/92 14:12 Re:00582

Subject: Re: Japanese.....

I'm not sure what you mean by Samuri is that a resteraunt in your area?

I have a cook book with some japanes recipese in it. If that would sufise 

I can look and see if there is anything on ginger sauce in there.

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

Refd:00590

From:usr10579 06/03/92 14:34 Re:00000

Subject: selantro

I have a friend who is growing salntro and other herbs.

We're interested in findinding a salsa recipe or something else that uses it

Can anyone help?

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

From:usr1303a 06/03/92 18:37 Re:00580

Subject: Re: Bread Maker

Fred, 

Thanks for your message.  I was at Sam's the other day and did not

see the yeast.  Hmmmm... got to keep my eyes open.  Where do you

buy your flour?



I bought the bread recipe books at Sam's, and they are very good,

although my most popular recipe (I bring bread to work for my

cohorts) is the Peanut Butter Bread recipe from DAK.



What are your favorite DAK recipes?  BTW, I made the potato bread,

and the machine really had to work to knead it.  For a while

I thought it was going to burn out the motor.  The bread tasted OK,

but it wasn't worth the stress .



Talk to you soon.



Rob

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

From:usr1303a 06/03/92 18:42 Re:00581

Subject: Re: Bread Maker

Susan,



Thanks for the recipe - I went out and bought the books, based

on your recommendation!  BTW, in the book the author states that you

don't need to increase yeast quantities with larger loaf sizes,

and then all of the recipes have increased yeast!  I tried one

of the recipes with one packet of yeast, and it worked fine.



I got an earlier message from Fred suggesting buying yeast at Sam's,

but even so there's no sense wasting it.  What's your favorite recipe?

I made the Sally Lunn bread - lots of eggs anbutter, but not

as enjoyable as most of the DAK recipes I've made.  Too much 

cholesterol.  What machine do you use?



Let me know if you'd like one of the recipes out of the DAK book.



Rob

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

Refd:00589

From:jkohorst 06/03/92 21:25 Re:00000

Subject: Fish Marinades

I'm interested in getting some new recipes for some low fat fish

marinades.  You know, the kind you use when you grill fish on the

backyard barbeque.  All suggestions and ideas welcome!!

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

Refd:00609

From:usr7017a 06/04/92 18:35 Re:00324

Subject: Re: Toddler Foods-(R)

yeah, it WAS feed me, I'm yours. I saw that, my mom has it from back then...

 

-  |\  |--|      |\  |--  |--|  |--|  |\   |  |---  |--  |\

-  | | |__|      | | |-   |__|  |__|  |  \ |  | _   |-   | |

-  |/  |  \ *    |/  |__  |  \  |  |  |   \|  |__|  |__  |/

                 usr7017a@tso.uc.edu

   "Don't steal, the government HATES competition."

                       -Book of Bumper Stickers

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

From:usr9283a 06/05/92 10:08 Re:00586

Subject: Re: Bread Maker



To tell you the truth, Rob, I don't even _have_ a bread maker...my mom

and some other relatives do, and I have gotten those books as gifts for

them with great reviews and thanks, so when I saw your post I wanted to

recommend them.  I enjoy cooking and collecting old cookbooks (they have

some of the best and most obscure recipes).  At least I _used_ to enjoy

cooking before I went back to school for my master's degree! --SJR

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

From:usr4077a 06/05/92 11:23 Re:00583

Subject: Re: Japanese.....

That would be great!  The Samauri is located in downtown Cincinnati.



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

Refd:00595

From:usr10684 06/06/92 13:09 Re:00500

Subject: Re: HEAVY vs. LIGHT CREAM

As an old Daairy Man (my Ohio State major was Dairy Technology) Heavy

Cream is the same as Whipping Cream. Light Cream is the same as Coffee

Cream. The Joy of Cooking must have gotten some info from a specialty

dairy for their definitions do not fit what is common. I do NOT

recommend half & half (about 10%-12% fat) as a substitute but it sure

is great on hot or cold cereal if cut 3/4 half & half and 1/4 2% milk.

Also combining melted butter into a blender whipping milk at high speed 

won't work. No matter how careful you have been not to get the melted butter

too hot, the very beginning of the melting process has already started to 

separate our the fat from the rest of the milk solids in the butter. Good

active imagination,but it won't work. Hope this helps all.

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

From:dude 06/09/92 05:46 Re:00582

Subject: Re: Japanese.....

There is another place in tri-county area known as BENI HA NA.....

<< think thats the correct spelling >>



About the same as the place your talking about downtown......and I agree...

the salad dressing is out of this world......last time i asked them about it,

I was told it was made from "fish heads"..????     dont know if they were

joking or serious......But I will investigate and let you know what I find, 

also if they would be willing to make a sale of the dressing or sauces for

steak and fish...........



If you cant wait that long.....I will be going fishing this weekend.....

But you may have to compete with my cat for the " fish heads"  << grin >>



Just teasing......i'll let you know what i find out and post it here..



"Dude"

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

From:usr10475 06/09/92 14:13 Re:00000

Subject: chicken/rice

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



4 boneless/skinless chicken breasts

1 lemon

ginger root



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



        1)  Put some oil (did I forget to mention the oil up there?) in a 

frying pan

        2)  Cut some thin slices from the ginger root (two or three is fine, 

this is only for a little bit of spice) and place them in the oil.  If you 

don't have ginger root, a teaspoon of powdered ginger will be fine.

        3)  Place chicken breasts in the oil

        4)  After one or two minutes, add the juice from the lemon.

        5)  Cookon both sides until chicken is done (15-20 min. depending on

the size of the chicken)



____________________________________________________________________________



SERVING SUGGESTION



        Serve with rice or noodles and a green salad.

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

Refd:00594

From:usr10475 06/09/92 14:32 Re:00593

Subject: Re: chicken/rice

OOPS! I called my last entry CHICKEN/RICE and forgot to give you the rice

recepie.  Well here goes:

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



1 cup rice

2 1/2 cups pineapple syrup



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



        1) cook rice according to the directins on the box.  Instead of using 

water however, use the pineapple syrup.



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



SERVING SUGGESTIONS



        Pack into a small coffee cup and place on the plate.  It will come out

in the shape of the cup.  Place a pineapple ring on top of the rice.

        This recepie is great with the lemon chicken recepie I wrote earlier.

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

From:usr10579 06/10/92 16:18 Re:00590

Subject: Re: Japanese.....

I couldn't find a recipe for ginger sauce but here's one for teriyaki sauce

as I found it in the spices of the world cookbook by McCormick.  It calls

for ginger.   I also have a recipe for Jeff Smiths (the frugal gormet)

ginger beef.  If you'ed like I can transcibe that next time I'm on. 

Anyway Here's the sauce recipe.

1 cup soy sauce

1/4 cup brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 tablespoons lemon juice

1 teaspoon ground ginger  or 10 to 12 pieces whole ginger about size of 

shelled peanut



Combine all ingredients in jar.  Shake to mix well and to desolve sugar. For

a marinade, let stand in sealed jar overnight. 



Fore sauce as a side dish, simmer for about 10 min. 



The rest is ideas for serving, But it sounds like you have that covered.



Well I hope that helps a little. If you want the ginger beef recipe let me

know

                                        TA TA FOR NOW

                                            Gary

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

From:usr1673a 06/10/92 22:20 Re:00000

Subject: ONION RINGS

Does any one have a good recipe for ONION RINGS . The frozen ones dont make it

Thanks for the help.

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

Refd:00597

Refd:00600

From:usr5698a 06/11/92 08:39 Re:00596

Subject: Re: ONION RINGS

This isn't exactly a recipe, it's a (gasp) mix, but we like it. I believe 

Thriftway or Kroger carrie's Don's Chuck Wagon Brand Onion Ring Batter Mix.

I don't have a box right now, but I think that's what its called. It's not 

very spicy, but it was good. You mix up the batter and there is enough to 

make several batches.





Sandy

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

Refd:00599

From:dude 06/13/92 21:17 Re:00582

Subject: Re: Japanese.....

Well a promise is a promise...so here is what i found out about Benihana

salad dressing...there are two..but i will give you what i believe is the one

you are looking for....I also have info on ginger sauce and mustard sauce if

you are interested...the sauces are used for dipping chicken, steak and 

seafood....I hope it meets with your approval.......enjoy..!!



1/4 cup chopped onion

1/4 cup peanut oil

2 tablespns. rice wine vinegar

2 tablespns. water

1 tablespn. chopped fresh ginger root

1 tablespn. chopped celery

1 tablespn. soy sauce

1-1/2 teaspn. tomato paste

1-1/2 teaspn. sugar

1 teaspn. lemon juice

Dash of salt and pepper



Combine all ingredients in blender or food processor until almost smooth.



Makes 6 servings, about 2 tablespns. + 2 teaspns. each (unused portions may be

stored in a covered container in refrig.)



Contains: 91 calories + .3 g protein + 9 g fat + 2 g carboh. + 230 mg sodium



Bernie "The Dude" Rich



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

From:usr1673a 06/13/92 21:54 Re:00597

Subject: Re: ONION RINGS

I will try it    Thanks

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

From:usr0764a 06/14/92 22:19 Re:00596

Subject: Re: ONION RINGS

Here is the best recipe I have ever run across.  

Up in Maine, along Scarborough Beech  there is a stand with great 

onion rings.  These are better!



Pay very careful attention as this recipe is very complex and must 

be followed EXACTLY.  Really, only the most experienced chef should

even attempt this one.  



Ready?



Take 1 1/2 cups of flower

to this add 1 1/2 cups beer (no lite please just Hi test)



Holding spoon or wire whip carefully in your hand, insert spoon or whip

into the mixture and carefully beat the hell out of it.



Let the mixture sit at room temperature for at least three hours.



Prepare your onion rings (this time of year Vidalia's are perfect)

dip same in batter, place in hot oil and deep fry until golden.

Oil should be 350 to 375



These are truly the greatest.  YOu will love them. 



ENJOY





Fred 



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

From:usr5334a 06/18/92 16:10 Re:00000

Subject: CHICKEN CASSEROLE

                        CHICKEN CASSEROLE

2 cups diced cooked chicken

2 tablespoons dried, flaked parsley

1/4 teaspoon pepper

1 tablespoon butter

1 cup canned Franco-American Cgicken Gravy

1/4 teaspoon salt

2 cups cooked elbow macaroni

2 tablespoons Parmesan Cheese



Preheat oven to 350 degrees.  Mix all ingredients except for the Parmesan

and butter in a large bowl.  Stir thoroughly.  Pour into casserole that

has a lid.  Cover top of the mixture with a thin layer of Parmesan cheese.

Then dot the top of that with the butter.  COver the casserole with the

lid and bake for 20 minutes.  Then uncover the casserole and bake for

10 minutes more.  Enjoy!  Don't forget to strain the macaroni.



SUGGESTIONS:

   For a perfect meal, take the Le' Supere Carrots, the Fruit Salad, and

the Applesauce Fluff.  They are all on this recipe bulletin board.

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

Refd:00605

From:usr5334a 06/18/92 16:15 Re:00000

Subject: Le' Supere Carrots

                        Le' SUPERE CARROTS

4 large carrots

1/2 teaspoon salt

2 tablespoons butter

3 tablespoons brown sugar



Scrape carrots.  Cut into penny slices.  Put in saucepan.  Cover with

cold water.  Add salt.  Cover pan.  Heat over medium heat until the

water starts to boil.  Turn heat down to low.  Remove the cover.  Cook

15 minutes longer.  When carrots are tender, drain them in a colander.  Put

back in pan.  Stir in butter and brown sugar.  Cook over low heat for

two minutes, stirring a few times.



See the chicken casserole.

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

From:usr5334a 06/18/92 16:21 Re:00000

Subject: FRUIT SALAD

1 can (8oz.) grapefruit sections

1 can (8oz.) pineapple chunks

2 bananas

1/4 cup orange juice

1 teaspoon lemon juice

4 lettuce leaves



Drain canned fruit.  Put fruit in bowl.  Cut up bananas and add to the

bowl.  Pour in the orange and lemon juice.  Stir gently.  Cover the bowl

with plastic wrap.  Refrigerate for 1 hour.  Put fruit mixture over lettuce

leaves.



See the chicken casserole recipe.

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

From:usr5334a 06/18/92 16:25 Re:00000

Subject: APPLESAUCE FLUFF

1/2 cup boiling water

1 envelope unflavored gelatin

2 tablespoons of sugar

1/2 cup cold water

2 cups applesauce



Pour boiling water into mixing bowl.  Add gelatin and sugar.  Stir until

they dissolve.  Add cold water and stir.  Add applesauce and stir.

Refrigerate unitil thick.  Should be quivery but not firm.  This takes

about 45 minutes.  Then, with an egg beater, beat the mixture until it

is light and fluffy  Divide it among dishes.  Refrigerate until firm.

This takes 1 hour.  Enjoy.  This has been the recipe for Applesauce

Fluff



Also see the chicken casserole recipe.

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

From:usr10684 06/18/92 17:51 Re:00601

Subject: Re: CHICKEN CASSEROLE

Why canned chicken gravy? Why not make your own superior gravy with the juices

from uyour cooked chicken?

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

From:usr10709 06/19/92 13:22 Re:00247

Subject: Re: Recipe Software

Micro Cookbook for Apple IIe is pretty good in the areas that you are looking

for.  You can even change the amount of servings and it will change the 

ingredients for you.

usr10709-Dixie

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

From:usr0764a 06/23/92 11:21 Re:00000

Subject: H E L P ... NEED LINDY'S CHEESE CAKE RECIPE!!!

Anybody out there have the recipe for Lindy's Cheese Cake?

HELP



Thanks 

Fred

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

From:nunother 06/23/92 14:57 Re:00000

Subject: request:Funnel cakes

 

        My Dad used to make Funnel cakes -- a waffle/pancake type batter

poured into hot oil through a funnel, deep fried and dipped in confec.

sugar.  Since Dad's gone, the recipe is also lost.  Would anyone have

a funnel cake batter recipe???  Thanks!

 

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

Refd:00611

Refd:00614

Refd:00615

From:nunother 06/23/92 15:04 Re:00587

Subject: Re: Fish Marinades

 

        I love to grill shark.  I marinate it in Kikkoman Lite Teriyaki

sauce and it's great!  My sister loves shark in a lemon dill marinade but she

hasn't given me that recipe yet.

 

        Many salad dressings can be used for marinades; some of the low fat/

no fat ones would probably make better marinades than salad dressings anyway!



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

From:usr6241a 06/25/92 20:01 Re:00000

Subject: cheesecake

My mother used to make a cheesecake which was based on seived small curd

cottage cheese and had a graham cracker crumb crust. Supposedly the 

recipe came from the Jewish Bake Shop which was near Jewish Hospital.

Over the years, our copy has been lost. Anyone have it?

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

Refd:00613

From:usr8303a 06/25/92 22:42 Re:00608

Subject: Re: request:Funnel cakes

        Don't have a receipe but I've seen a box mix for Funnel Cakes at

Thriftway.

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

From:usr4831a 06/25/92 23:49 Re:00000

Subject: a good recipe

Ok. I have a really good dessert for you to make.



Take 1/2 cup vinegar and 2 tbsp of salt and stir vigorously.

Then take 2 cups of flour and mix it with the vinegar and salt.

After that, add 1 cup semi-sweet chocolate morsels. Mix it so it is mixed

oops so that the chocolate chips are all mixed up in the batter. Add 3 eggs

and 1/4 cup of vegetable oil.



Then put in a 9 x 12 aluminum pan and bake for 30 minutes.



Serve warm or with a dab of sour cream if desired.



ENJOY!!!

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

From:usr9283a 06/26/92 10:20 Re:00610

Subject: Re: cheesecake

Here's a recipe called "Cottage Cheese Pie" from _More with Less Cookbook_.

Preheat oven to 350.  Have ready 1 unbaked 9" graham cracker pie shell.



Combine with mixer or blender:  2 egg yolks (reserve whites),

1 1/2 c cream style cottage cheese, 1/3 c sugar or honey, 2 T flour,

1/2 t salt, 1/4 t cinnamon, 1 c milk, 2 T lemon juice.



Beat until stiff but not dry:  2 egg whites.  Fold into cheese mixture.

Pour into unbaked pie shell and sprinkle top with:  1 T sugar, 1/2 t

cinnamon.  Bake 1 hour or until filling is almost firm.  A slightly soft

center will set as pie cools.  Top with a fruit sauce if desired.

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

From:usr9283a 06/26/92 11:36 Re:00608

Subject: Re: request:Funnel cakes

Funnel Cakes:  3 eggs, 2 c milk, 1/4 c sugar (can omit sugar and use 

1/2 t cinnamon if you prefer), 3-4 c flour, 1/2 t salt, 2 t baking powder.



Heat oil to 375 in an 8 or 9 inch heavy skillet.  Use vegetable oil and

have it 3/4 to 1" deep.



Beat eggs, add milk and sugar or cinnamon.  Sift half the flour, salt and

baking powder together.  Add to egg mixture.  Beat until smooth.  Add

only as much remaining flour to make batter thin enough to run through

funnel



Hold finger over hole at bottom of funnel and pour in 1/4 c of batter.  Swirl

or drizzle the batter into the oil in spirals.  Let cake brown on one side.

Takes less than a minute.  Turn and brown on other side.  Lift onto serving

plate and sprinkle with powdered sugar.



This recipe makes 6 to 8 cakes.  Batter can be made and stored in refrigerator

2 or 3 days.

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

From:usr0764a 06/28/92 22:25 Re:00608

Subject: Re: request:Funnel cakes

You can go to Gold Medal Products in Cincinnati and buy the very same

mix that is used by the concessionaires and it is cheap.

Enjoy!

Fred

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

From:usr9433a 07/04/92 21:56 Re:00000

Subject: Request:  Egg Foo Young

Does anyone know of a good recipe for Egg Foo Young.  I would like to make

it for a friend, but can't find a recipe.



Thanks,



Mike

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

Refd:00618

From:usr7513a 07/07/92 17:56 Re:00617

Subject: Re: Request:  Egg Foo Young

I can't stand to see this board dead for so long so I dug out a recipe for

a variation of Egg Foo Yong.  I hereby present Eggs Fu Yong from Betty 

Crocker!





EGGS FU YONG



3 eggs

1 cup frozen peas, thawed

1/2 cup drained bean sprouts

4 water chestnuts, sliced

1 tablespoon choppe green onion with top

1 tablespoon soy sauce

2 tablespoons vegetable oil

1 cup chicken gravy

2 teaspoons soy sauce



Beat eggs in medium bowl.  Stir in next five ingreients.



Heat oil in 10-inch skillet over medium heat until hot.  Pour the egg

mixture, 1/4 cup at a time, into the skillet.  Cook until set; turn.  Cook

until other side is brown.



Mix gravy and the 2 teaspoons soy sauce.  Heat until hot.  Serve gravy over 

eggs.



2 servings, 310 calories each serving



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

From:linda 07/08/92 10:03 Re:00000

Subject: Peach Crunch

I thought this was a good time to pull out an old recipe that

I tried from the board last July.  The recipe was posted by

Elaine Powers.  I made it several times last summer - it's simple

and delicious.



Peach Crunch:



5-6 fresh peaches - peeled and sliced

add 1/2 cup sugar, 3 tbsp. flour and 1/4 tsp. nutmeg or cinnamon

Put in baking dish

Mix together 1 cup flour, 1 cup 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 cup melted margarine.



Bake at 375 for 45 minutes - serve warm.

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

Refd:00624

Refd:00640

From:usr3189a 07/09/92 23:04 Re:00000

Subject: Seafood Gumbo

Does anybody have a good recipe for Seafood Gumbo?  The one I am looking

for would be like the one that Red Lobster uses - one with a New Orleans

kind of flavor.

Thanks in advance, Dave

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

Refd:00633

Refd:00635

From:usr0290a 07/14/92 19:13 Re:00000

Subject: Peach crunch

  Linda. tried the recipe for peach crunch and it was delicious. I found

it easy to make but noticed it disappears quickly!

                                             Michael Crossley

333

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

From:usr7513a 07/14/92 23:08 Re:00000

Subject: Shrimp Alfredo

This is a very rich dish that I can't seem to get enough of!!  I hope that

everyone enjoys it!







Shrimp Alfredo Sauce



1/4 cup butter

2 cloves garlic

2 cups heavy cream

4 to 6 ounces Parmesan Cheese, grated

greshly ground pepper to tast

minced fresh parsley

1 cup small cooked shrimp



Melt butter in the top of a double boiler or in a 1-quart saucepan

over very low heat.  Add garlic and cook for 3 to 5 minutes.  (Do

not allow garlic to brown.)  Slowly add cream, stirring

continuously with a wire whisk.  Heat slowly for 15 to 20 minutes,

or until sauce is thick enough to coat a spoon.  Add shrimp and

heat briefly.  Remove from heat.



Just before serving add Parmesan and pepper and toss with hot

pasta.  Garnish with parsley



Yields 2 - 3/4 cups of sauce before addition of shrimp to sauce.



This recipe is enough to coat one pound of cooked fettucine.



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

From:usr7339a 07/15/92 15:29 Re:00000

Subject: very brown rice

Good vegetarian or VEGAN (like me) dish.

Need:2 cups brown rice

     .25 cup veg. oil

     t tsp butter (soy margarine works well, vegans!)

      should be 2

     2 tsp salt 

     4.5 cups water



  Heat oil in pressure cooker (preferably) or large 

sauce pan.  Add rice, stirring constantly for 5 mins.

(or until it has turned browner and some of it has

popped)  stir in butter, add water, pressure cook

for fifteen minutes.  Stir in salt.  Eat.  Repeat

step 1 if you liked it!  I hope so.  

JFK

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

From:usr4180a 07/17/92 11:07 Re:00619

Subject: Re: Peach Crunch

Linda,

    Thanks for the recipe.  It is really delicious served with vanilla

ice cream.

      Bobbie

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

From:usr7062a 07/20/92 19:32 Re:00000

Subject: Finicky three-year old

I have a VERY finicky three-year old who won't eat anything green or good for 

her.  All she wants to eat is CANDY!!  She will eat foods like hot dogs,

chicken nuggets, french fries.  Does anyone have some helpful recipies or

hints to help me with the problem?---------------------------------------------------------

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

Refd:00626

Refd:00628

Refd:00654

From:usr3189a 07/20/92 22:39 Re:00625

Subject: Re: Finicky three-year old

Hello Lorrie, 

  Having raised three children, the youngest is 15 now, the 

  best thing we ever did was to "set an example".  I know 

  that sounds corny, but with a lot of patience, it works.  

  The difficult part comes when Granparents, Aunts, Uncles, 

  and Freinds oppose you in your childs diet.  What did I 

  do?  Be firm and tell them.  Your child may be angry, 

  throw temper tantrums and the like.   But, in time, they 

  get over it.  The rewards never seem as obvious to you as 

  they seem to other people.  I still think my young'uns are 

  finicky, but they eat salads, vegatables, and about 

  everything else.  They still will chow down on hamburgers, 

  hot dogs and candy when they can get them, but MOST of 

  their food is a good balanced diet.  They stopped 

  complaining by the time they were five or six.  THat must 

  seem like forever to you now.

 

  Best of luck, 

  Dave

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

Refd:00627

From:usr7513a 07/20/92 23:42 Re:00626

Subject: Re: Finicky three-year old

My experience in getting kids to eat is limited to my nieces and nephews

but I have had a bit of success with letting the kiddos help with the 

cooking and shopping, etc.  If they have helped make it they are a bit 

more eager to have some of "their" cooking!



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

From:usr10684 07/21/92 09:59 Re:00625

Subject: Re: Finicky three-year old

All I can tell you is what my mother did to me and my two younger brothers

over 60 years ago. To make it work you must be tough as nails and allow

NO interference from anyone else no matter what.



Give the child what you think she should eat inquantities perhaps a bit 

smaller than you think she should have or could eat. If she doesn't eat

it at, say, supper, take it away, wrap the plate in plastic wrap and

store in the frig til breakfast. Heat it up by whatever means you have 

and serve it for breakfast. If she doesn't want it, repeat the process

until she does. I will guarantee it will work within 24 hours. She will

eat it because she is hungry. But again, you must be rock solid firm;

she must not be allowed near the frig and everythin else edible must be

put away out of sight and reach and NO ONE ELSE must be allowed to give

her anything to eat. YOU must be in CONTROL!



Sounds cruel and hard-hearted, but neither my brothers nor I would eat

liver until this was done. Now none of us order liver at a restaurant

but we are guest for dinner and liver is served, we eat it with smiling

faces!



Good luck!

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

Refd:00629

From:usr0175a 07/21/92 10:58 Re:00628

Subject: Re: Finicky three-year old

I agree with Robert, but with a twist.  His way, it's a parent-vs-child

battle.  My way, it's more kid controllable:



My oldest is almost 5, and is a picky eater, except for desserts and snacks.

(of course!)  When she doesn't want to eat her dinner, we tell her that's

fine, but no dessert or snack until the dinner's gone.  Then we wrap it up,

put it in the fridge and wait.



Depending on how appealing the dessert or snack is, pretty soon she'll say

she's hungry.  So we say, great, eat your dinner and you can have some.

Then she'll say, I don't like that dinner.  And we say, well, if you eat

your dinner, you can have some dessert.  If you don't eat it, that's fine

too, but you won't get dessert -- it's up to you.  (It's the "it's up to

you" part that seems to make the difference).



Anyway, it seems to work pretty well -- the dinner goes down mostly without

complaint unless it really is something she hates.  Then we're more lenient.

We make her try at least one bite of anything new (sometimes she loves it!)



There's also a cute storybook called Suppertime for Freida Fuzzypaws by

Cyndy Szekeres about a kitten who wants dessert without eating dinner.



Please don't think I'm into pop psychology -- I don't have time for that --

but putting the choice back into your daughter's power might help out.

Then you can say the next day, well, remember last night when you decided

not to eat dinner so you didn't get dessert ...



One last thing (this message is really long, sorry), letting the kids make

their own food sometimes helps.  Lauren makes a mean scrambled egg, all by

herself.  3-year-olds are really capable of a lot.  And, their diet all

balances out.  Sometimes Lauren will eat lots of fruit or vegetables -- we

notice that it generally follows a time when she has eaten very little of

either.



Good luck! (and, good question -- I'm looking forward to more good answers).

Teri

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

Refd:00631

From:usr4077a 07/22/92 11:14 Re:00000

Subject: Request:  BARLEY RECIPES

I once had a barley casserole and it was delicious!  :)



Anyhow, does anyone out there have any barley recipes?



Also, where can I get barley for these recipes?



Babs



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

Refd:00632

Refd:00636

From:usr7062a 07/22/92 19:14 Re:00629

Subject: Re: Finicky three-year old

Thanks for all the GREAT advice!!  She is the opposite of my oldest (5 yrs)

daughter.  Emily will eat all (almost) vegetables, salad, etc.  Natalie

(3 yrs) is REALLY adamant about everything she does.  It's a great example

of how different kids can be.  For example, potty training (ugh!!!)  Emily

was trained at 2, 4 months before Nat was born.  Nat turned 3 last Sunday

and I am just finishing with diapers..........(I originally put this on

for recipes for a finicky three-year old, it has kind of turned into help

ful hints for 3 year olds!!!)  Keep all the GREAT advice coming, I am 

trying to make it through the TERRIBLE threes! (we've been through the

twos)

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

From:usr3189a 07/22/92 21:38 Re:00630

Subject: Re: Request:  BARLEY RECIPES

The barley is easy.  Most major grocers stok it near the rice and other

grains.  Jungle Jim's on route 4 in Fairfield also has barley.



I have a good recipe for barley and mushroom soup, I'll post it as soon 

as I can remember where it is.

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

Refd:00634

From:usr3189a 07/22/92 21:39 Re:00620

Subject: Re: Seafood Gumbo

Help !!! I still need a recipe for Seafood Gumbo

Thanks

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

From:usr1885a 07/23/92 16:46 Re:00632

Subject: Re: Request:  BARLEY RECIPES

Look in Moosewood Cookbook; it's a really simple recipe that only takes 45

minutes or so to make and is GREAT! If I have a chance I'll look it up but

I've been too busy of late to do much cooking.  Anybody got any good salad

recipes to share? I've got loads of peppers, mustard greens and daikon in

my garden - Debbie Davidson

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

From:usr9283a 07/23/92 21:36 Re:00620

Subject: Re: Seafood Gumbo

Dave, I don't know if this is like Red Lobster, but it is called Creole

Gumbo and is from _Better Homes & Gardens New Cook Book_.



In large saucepan cook 1/2 c chopped onion and 1 clove garlic, minced,

in 3 T margarine until onion is tender.  Blend in 3 T flour.  Cook,

stirring constantly until flour is golden brown.  Stir in one 16 oz. can

tomatoes (cut up), 1 1/2 cups water, 1/2 cup chopped green pepper,

2 bay leaves, 1 t dried oregano, crushed, 1 t dried thyme, crushed,

1/2 t salt, and 1/4 to 1/2 bottled hot pepper sauce.  Bring to boiling,

reduce heat.  Cover, simmer 20 minutes.



Remove bay leaves.  Stir in 10 oz. fresh or frozen cut okra (2 cups).

Bring to boil, reduce heat.  Simmer 5 minutes.  Drain two 4 1/2 oz cans

of shrimp. Stir shrimp and one 7 oz can crab meat (drained, flaked, and

cartilage removed), into okra mixture.  Cook about 5 minutes or until

heated through.  Serve over hot cooked rice in soup plates.  Serves 6.

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

Refd:00638

From:usr9283a 07/23/92 21:43 Re:00630

Subject: Re: Request:  BARLEY RECIPES

Toasted Barley Bake:

3/4 c quick cooking barley

1/4 cup finely chopped onion

2 T butter or margarine

2 c water

1 t instant chicken bouillon granules

1/2 t salt

2 T snipped parsley



Heat over to 325.  In large skillet, cook barley and onion in margarine

on low heat about 15 minutes or till onion is tender and barley is golden

brown.  Stir frequently.  Stir in water, bouillon, and salt.  Bring to boil.

Pour into 1 qt. casserole.  Bake, covered, for 45 minutes, stirring once or

twice.  Uncover and bake 15 minutes more.  Stir in snipped parsley.  Serves 6.



SKILLET VERSION:  Prepare as above except, after adding water, bouillon and

salt, cover skillet and simmer for 25 minutes or till barley is done,

stirring occasionally.  Stir in parsley.



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

From:usr5021a 07/26/92 03:04 Re:00000

Subject: FYI

 _________________________________________________________________

! * * * * * * * * !HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

! * * * * * * * * !_______________________________________________!

! * * * * * * * * !HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

! * * * * * * * * !_______________________________________________!

! * * * * * * * * !HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

! * * * * * * * * !_______________________________________________!

!HHHHHHHHHHHHHHHHHHHHHHHHHHOURHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

!_________________________________________________________________!

!HHHHHHHHHHHHHHHHHHHHHHHHHFIRSTHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

!_________________________________________________________________!

!HHHHHHHHHHHHHHHHHHHHHHHAMENDMENTHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

!_________________________________________________________________!

!HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH!

 *****************************************************************

 Flag adapted from Smitty without permission (sorry Smitty!)



Congress shall make no law respecting an establishment of religion,

or prohibiting the free exercise thereof; or abridging the freedom

of speech, or of the press; or the right of the people peacably to

assemble, and to petition the government for a redress of

grievances





               BROUGHT TO YOU AS A PUBLIC SERVICE

        BECAUSE SOMETIMES IT IS IMPORTANT TO BE REMINDED





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

From:usr3189a 07/26/92 19:42 Re:00635

Subject: Re: Seafood Gumbo

Thanks for the Gumbo recipe - I'll try it some time this

week

Dave

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

From:usr0175a 07/28/92 09:51 Re:00000

Subject: Frozen Pudding Cookies

Here's an easy summertime snack/dessert recipe.  Kids love these.



FROZEN PUDDING COOKIES



1 small package instant chocolate pudding mix

1 1/2 cups milk

1/2 cup creamy peanut butter

20 graham crackers, each broken in half

 

Mix all ingredients together in a mixer.  Put between graham crackers.

Freeze.  Serve frozen.  Makes 20.



Teri

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

Refd:00643

From:usr0175a 07/28/92 09:54 Re:00619

Subject: Re: Peach Crunch

I made the Peach Crunch last weekend.  It was delicious, but next time I

will use more peaches.  I used 5 large peaches this time, but I don't

think a couple more will hurt.



Unfortunately, I'm the only one in my family who's a big fruit dessert

fan, so I won't be making this very often (I have to eat it all myself

when I do!  We'll be needing a WeightWatchers board next!)



Teri

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

From:linda 07/28/92 16:26 Re:00000

Subject: Calico Salad

A great salad for those home grown tomatoes!



5 medium tomatoes

1 small zucchini

1 small yellow pepper



cut the above into bite size pieces (or however you like them)



Refrigerate the above, if you're not serving right away.



Before serving (15-20 minutes) toss with:



1/4 cup vinegar

2 tblsp. olive oil

2 tblsp. fresh parsley

1 tsp. salt

2 tsp. sugar



Enjoy!

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

From:usr7786a 07/28/92 16:51 Re:00000

Subject: REQ: Quick, easy meals!



        Help!  I'm a college student that's sick of frozen pizzas and 

peanut butter and jelly sandwiches for meals.  To cook with, I have

a microwave, and a standard oven with stove.  If anyone has any recipes

for easy meals with not much cleanup, I'd love to hear from you.  Some 

of my favorite meals are those that taste delicious, and use very little

dishware.  



my belly thanks you in advance,

Gale R. Stafford  (  email me at   zoom@uiuc.edu    )

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

Refd:00645

Refd:00648

From:usr11049 07/28/92 17:28 Re:00639

Subject: Re: Frozen Pudding Cookies

Wow, does this recipe bring back memories!  About 12 years ago I was

involved in the YWCA and we used to make goodies on Saturdays.  I survived

on these pudding-wiches as we called them for a few summers, since we

rarely had store-bought frozen goodies.  I can vouch that youngsters love

them (at least I and my friends did) and I still keep the recipe for when

nieces and nephews want something cold.  I admit that I still like them,

although I won't make them just for myself!  

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

From:usr11049 07/28/92 17:33 Re:00000

Subject: Pineapple Muffins

I'm not usually a fan of baked goods with pineapple, but these are

really delicious.  You could probably cut down on the fat content

by using yogurt instead of sour cream and light cream cheese.



1 20 oz. can crushed pineapple

2 c sifted flour

1 tsp baking soda

1 tsp salt

1 3 oz. pkg. cream cheese

1 cup sugar

2 tsp. vanilla

1 egg, beaten

1/2 cup sour cream



Grease muffin tins.  Drain pineapple. Sift flour with baking soda and salt.

Beat cream cheese, sugar, and vanilla until smooth.  Blend in egg.

Add flour mixture alternately with with sour cream.  Fold in pinapple.



Bake 350 for 30 minutes.

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

Refd:00647

From:usr0175a 07/29/92 08:54 Re:00642

Subject: Re: REQ: Quick, easy meals!

Gale,



You should consider adding at least a crockpot, but possibly also a 

pressure cooker and an electric skillet to your set of cooking tools.

Many of the recipes that can be prepared in a crockpot etc. can be

frozen, which is useful when you are living alone (I assume you are?)

If you are interested in recipes, email me at usr0175a.  Also take

a look at the next post!



Teri



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

From:usr0175a 07/29/92 09:06 Re:00000

Subject: Crockpot Swiss Steak

I like crockpot cooking since I work all day and face two hungry kids as

soon as I come home every evening.  I throw all the ingredients in the

crockpot in the morning, and it takes very little time in the evening to

complete a delicious meal.



Crockpot Swiss Steak



swiss steak *

1 can Campbell's Golden Mushroom Soup

1 can whole tomatoes, chopped, with liquid

1 small onion, chopped, OR pearl onions



Place swiss steak in crockpot (thawed or frozen, doesn't matter).  Mix

the soup, tomatoes, and onions together in a separate bowl; pour over

the meat.  Cook on low all day, or until meat is very tender.  Remove

meat from crockpot.  Stir together a little flour and water, stir carefully

into liquid to thicken into a sauce.  Turn crockpot on high, cook 10

minutes longer, or until sauce is thick enough for your taste.  Return

meat to crockpot.  Serve over rice, or with mashed potatoes or vegetables,

a nice crusty bread makes a good accompaniment.



*  I generally use a 1-1/2 lb steak, but this recipe makes lots of sauce,

so a larger steak can easily be substituted.



Teri

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

From:usr9164a 07/30/92 16:45 Re:00644

Subject: Re: Pineapple Muffins

Kathleen,

        I think I will try these.  How many muffins does this recipe make?



Faye

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

From:usr1306a 07/30/92 21:42 Re:00642

Subject: Re: REQ: Quick, easy meals!

One of the best things I've found for quick and easy cooking is a wok.

all you have to do is have some chopped up meat or chicken (can be done

the night before) ready and some chopped up veggies.  All the cooking

is done in the wok and best of all you don't really clean a wok.  You

just rinse it out a little and dry it.  Of course this is only for good

iron woks.  i suppose you are suppose to clean those non stick ones.

Almost anything that could be made in a frying pan or pot can also be

made in a wok.



hope this helps.



Tom

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

From:usr5722a 08/01/92 22:14 Re:00000

Subject: Traveling Food?

I will be going to a family reunion about 2 1/2 hours away, to which

I need to take a covered dish type of main dish (we potluck). 

Does anyone have something that will travel in a cooler (I can make it

the day before and refrigerate) and require a minimum of final preparation

(maybe just heating in a microwave or on the stove?)



Any suggestions would be appreciated, as I can't think of anything

interesting to take!!



Thanks in advance!!



Kathi



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

Refd:00650

Refd:00652

From:usr7062a 08/03/92 20:25 Re:00649

Subject: Re: Traveling Food?

Kathi, I have a great recipe that "waves" well, is a hit with kids and

adults and is easy to make.  Here it is:



BAKED PINEAPPLE



1 #2 can crushed pineapple (do not drain)

1 C sugar

2 well beaten eggs

1 T cornstarch



Mix together pineapple, sugar & cornstarch; add beaten eggs.  Top with

pats of butter (I use liquid--squirt some over the top) and cinnamon.

Bake at 350 for 3/4 hr.  Delicious!!

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

Refd:00651

From:usr5722a 08/03/92 22:08 Re:00650

Subject: Re: Traveling Food?

Thanks Lorrie!  It sounds good - perhaps I'll try it!!

 

Kathi



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

From:usr0175a 08/04/92 09:12 Re:00649

Subject: Re: Traveling Food?

Here's a recipe that can be baked ahead of time, left to cool, and then

microwaved to reheat at the party:



CORN PUDDING



1 box Jiffy corn muffin mix

1 small can corn

1 small can creamed corn

1 cup sour cream

1 egg, slightly beaten

1 stick margarine or butter, in pieces, softened



Mix all ingredients together.  Pour into a shallow dish.  Bake at 350

degrees for 30-40 minutes.



Do NOT attempt to double this recipe.  It simply won't work.  Also, this

dish "sets" very suddenly at the end of the cooking time.  Do not remove

it from the oven until it sets (test it with a spoon to make sure it's

not soupy in the center) even if it takes longer in the oven.



Teri

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

Refd:00660

From:usr10489 08/04/92 23:26 Re:00000

Subject: Quick, easy meals

One really easy dish to make is with a box of noodleroni....prepare it

according to directions and then add a can of chunk chicken.  Mix and cook

until the chicken is completely warm.  Serve with a salad and maybe a side

vegetable & your set in only about 15 min.  You can make the Noodleroni in the

microwave, but it's just as easy on stovetop.



I agree with the above post---there are a lot of quick & easy recipes for

electric skillets.



Carrie

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

From:smitty 08/14/92 21:55 Re:00625

Subject: Re: Finicky three-year old

 My daughter hasthe same problem, the thing that helps the most is DON'T

KEEP THE STUFF (junk food) IN THE HOUSE! :) She would eat that junk until

(I thought) she would bust. At no time would she eat all of her supper,

especially the YUMMY green stuff. We kept her away from the cookies and

candy, and when she got hungry, the good food seemed less yucky and more

enticing. She will now eat things that are good for her and even try some

Greens. I would also recommend that you nip this candy eating in the bud

before she gets older and harder to correct her habits. (I wish we would

have done that) :)



-Smitty

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

From:usr3189a 08/17/92 23:01 Re:00000

Subject: Oriental Salad Dressing

Hi! I'm looking for an oriental salad dressing.  I can't even remember

where I tried this, but I'm looking for a salad dressing that is rather

thick, dark, and tastes like soy sauce . . . and kind of zippy, like almost

hot.



I've tried using soy sauce, ginger, viniger, suger, pepper and cornstarch

--- in various amounts, but no luck so far.



Thanks,



Dave

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

Refd:00658

From:usr9500a 08/19/92 02:14 Re:00000

Subject: CHEESE/BROCCOLI SOUP

 Oh-k I couldn't get a recipe for cheese soup so I MADE one!

 

   18 oz. sour cream

    3 cans (condensed) Campbell's Cheddar Cheese soup

    3 cans milk

   about 1 1/2 c. COOKED, BROKEN UP spaghetti noodles

  small bag frozen broccoli flowerettes, pieces







   Cook spaghetti noodles (break up in small pieces BEFORE cooking),

throw everything into large pot after spaghetti is ready. Stir and

heat through (about 45-60 minutes), you can add bacon bits for extra

flavor, and be sure your broccoli is cooked before serving!



NOTE: If soup is too thick, add a little more milk, or a little

water to liquidify it a bit more.

  

 I have a 'pot-luck' recipe for Meatball Stroganoff if anyone

would like it...e-mail me at:  aa338@yfn.ysu.edu

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

From:alisonh 08/22/92 16:52 Re:00458

Subject: Re: Sour Dough

Hi, Digger,

        Just dropped by to see what's going on here, there's been so much

griping on other BBS's about TSO being down.  Did you ever get your starter?

My husband has some that his dad got from a guy in Montana in 1960.  And HE's

had it in his family since his grandfather started it in 1885 (yeah, 1885)

It's not too troublesome to keep.  Just have to use it (or feed it) every

6-8 weeks.  Which isn't hard since the bread tastes so good.

        If you need a bit of proven starter to get going, or any help

otherwise, let me know.

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

From:usr3580a 08/23/92 14:33 Re:00655

Subject: Re: Oriental Salad Dressing

I recently made an oriental salad for a wedding shower and got raves, 

unfortunatly, I didn't use a recipe...but this is what was in it:



sesame oil

rice vinegar

soy sauce

red pepper flakes

crushed garlic cloves

crushed black pepper



It's mostly the soy sauce with a little oil and some vinegar, I don't use any

cornstarch.



Kathy

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

Refd:00659

From:usr1885a 08/25/92 11:07 Re:00658

Subject: Re: Oriental Salad Dressing

To add zip to our oriental salad dressings, we use dried mustard as an

ingredient - but BE CAREFUL! A little goes a long way.

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

From:usr1885a 08/25/92 11:12 Re:00652

Subject: Re: Traveling Food?

Teri: I make that corn pudding also, but with a variation - I add chopped

zucchini (small chunks with the skin) and a couple of chopped green onions.

Even Amanda (2-1/2) eats it!

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

From:usr1885a 08/25/92 16:05 Re:00000

Subject: Tomatoes, Anyone?

I'm sure that most folks, like me, are overflowing with tomatoes right now.

I'm interested in any tomato recipes (sauces, soups, salads, whatever) and

I will also offer my favorite summer tomato recipe:



1 bagel

2 thin slices onion

cream cheese

2 slices tomato

salt (optional)



Lightly toast the bagel, spread with cream cheese, onion next, then the

tomato slice on top. Salt it to your preference and enjoy. I've also

substituted sliced peppers for the onion and been equally pleased with

the results. Toasting the bagel is optional if you have very fresh

bagels on hand. Enjoy!

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

Refd:00671

From:usr0290a 08/26/92 20:20 Re:00000

Subject: RE: sourdough

  speaking of sourdough does anyone have the recipe for the sourdough

sponge?

                                                  Michael Crossley

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

From:usr12181 08/27/92 17:53 Re:00000

Subject: Chicken in onion cream sauce

This is a good recipe for chicken if

you plan it for the next night. 

Rod



4 boneless skinless chicken breasts

1 can cream of mushroom soup

1 1/4 cup of milk

1 packet of dry onion soup mix

1/2 teaspoon garlic pepper

salt to taste



mix ingrediants together and add the

chicken. let sit over night. cook at

350 degrees covered for about 45 minutesor untill tender. serve with green

vegtable and rice.

enjoy

Rod

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

From:usr0764a 09/01/92 16:38 Re:00000

Subject: Turkey Farm

There is a turkey farm somewhere is this area.  Does anyone know where

and perhaps a phone number?

Thanks

Fred

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

Refd:00665

Refd:00666

From:usr0290a 09/01/92 17:57 Re:00664

Subject: Re: Turkey Farm

   Fred, there is indeed a turkey farm in our area. It is located in the

New Haven - Harrison area. I think it is on Campbell Road. I do not, how-

ever have the number. You may try the "Yellow Pages" under poultry. Hope

this helps.

                                                       Mike Crossley

                                                       usr0290a

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

From:linda 09/02/92 08:12 Re:00664

Subject: Re: Turkey Farm

There's also Tewes Poultry Farm - 2801 Crescent Springs Rd.

Erlanger, KY - 341-8844

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

From:usr12547 09/07/92 16:05 Re:00000

Subject: Family Reunion Fare

I am looking for a good main dish item to take to my family reunion on 9/13.

Would anyone care to suggest a good and unusual maindish that would make a

great hit?  I work and go to school so my research time is limited but am

tired of the same old thing.  Please help!!!

:) Angie

XXX



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

Refd:00669

From:usr10029 09/07/92 19:04 Re:00000

Subject: Crockpot Recipes

I would like to have some good Crockpot recipes as I don't have much time

after work to get dinner done.....Chicken, Beef, Pork..anything will do!

##

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

From:usr9283a 09/09/92 09:25 Re:00667

Subject: Re: Family Reunion Fare

Angie, here are a couple of ideas.  Happy reunion!



Beef & Lentil Casserole:  4-6 servings

1 c dry lentils                1 8oz can stewed tomatoes

3/4 lb. lean ground beef       4 oz. shredded mozzarella (1 cup)

1 cup (2 med) sliced carrots   1/4 c grated Parmesan cheese

1 c broccoli flowerets OR

    cut green beans

1/2 c sliced fresh mushrooms   2 T dried minced onion

1/2 t dried crushed oregano    1 med tomato, sliced



Cook lentils in 2 c water for 35 min. or till tender, drain, set aside.

In a skillet brown gr. beef, drain fat, set aside.  In saucepan cook carrots,

broccoli and muschrooms, covered, in small amount of boiling water 5-10 min.

or until crisp-tender.  Drain, set aside.  Combine lentils, beef, veggies,

UNDRAINED stewed tomatoes, HALF of mozzarella, HALF of Parmesan, onion,

oregano, and 1/2 t salt.  Mix well, spread into 12 x 7 x 1 1/2 baking dish.

Cover and bake at 350 for 30 minutes.  Top with sliced tomato and remaining

cheeses.  Bake uncovered 5 minutes more.  -from Better Homes & Gardens mag.



Green & Gold Casserole:  8-10 servings

2 pkgs (16) refrigerated         1 16oz carton sour cream

  crescent rolls                 1/4 c all-purpose flour

1/2 grated Parmesan cheese       1/4 t salt

1 1/4 lb. (3-4 med) zucchini,    1/8 t pepper

  halved lengthwise and sliced   1 6oz jar marinated artichoke hearts,

  1/4 in. thick (4 cups)           drained and chopped

3 c sliced fresh mushrooms (8oz) 1 c (4oz) shredded Monterey Jack cheese

1 large onion, halved lengthwise and sliced



Lightly grease 13 x 9 x 2 pan.  Unroll one pkg crescent rools, press

evenly in pan to cover bottom, sealing perforations.  Sprinkle with

1/4 c Parmesan.  Bake at 350 for 10-15 minutes or till golden.  Meanwhile,

steam zucchini, mushrooms and onion for 8-10 minutes until crisp-tender.

Set aside.



In large pwel stir together sour crea, flour, salt, pepper,  Stir in 

zucchini mixture and artichokes.  Turn into pan, spread evenly over crust.

Top with Monterey Jack.  Unroll remaining rolls, separate into triangles. 

Arrange on top of cheese.  Sprinkle with reamining Parmesan.  Bake at 350 for

30-40 minutes till top is golden and filling is heated through.

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

From:usr9283a 09/09/92 09:28 Re:00000

Subject: Family Reunion Recipes

Sorry for some misspellings in the above recipes.  I couldn't get my

editor to work right.  Hope the ideas came across OK.  The ingredients

were all correct.  --Susan

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

From:sfrancis 09/13/92 06:34 Re:00661

Subject: Re: Tomatoes, Anyone?

Debbie,

 

 We can tomatoes and tomato juice but for folks who do not care to can, an

easy way to save your tomatoes os to freeze them. To do this, just dip into

boiling water just long enough to crack the skins then put them into cold

water for easy 'skinning'. Then cut them up into a large pot. Wen  you have

enough, fill zipping freezer bags, squeeze out all the air and zip closed.

We use ours in chili, homemade soup, etc.

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

Refd:00672

From:sfrancis 09/13/92 06:42 Re:00671

Subject: Re: Tomatoes, Anyone?

I got times out on that last one......

Another thing is when green peppers come on... you get bombarded!  :)

We slice ours into long strips, lay them on a flat tray in the freezer then

in a couple of hours after they are frozen, we put them into a zipping

freezer bag. That way we can use them through out the year. I like a little

in my meat loaf (chopped fine), on pizza and the biggie is when I make

sweet sour pork or chicken were the recipe calls for a cup or two. Frozen

peppers become limp after they are thawed out but if  your cooking them,

what is the difference? It sure beats paying a big price at the grocery!



  Sylvia

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

Refd:00674

From:usr8280a 09/13/92 17:34 Re:00000

Subject: Falafel

To anyone:

   Is there someone with a recipe on how to make Falafels?  I recently had one

from Ulysses in Clifton and thought it was fantastic!  If anyone has a recipe I

would greatly appreciate it.  Thanks!!!



Terry Dunlap

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

Refd:00675

From:usr1885a 09/15/92 14:23 Re:00672

Subject: Re: Tomatoes, Anyone?

Sylvia, Thanks for the suggestions.  We do can them sometimes but when the

weather is hot I try to avoid it, so I'll check out the Zip-lock solution

in the near future.  Debbie :-)

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

From:usr1885a 09/17/92 13:09 Re:00673

Subject: Re: Falafel

I love falafel, too, but to make it from scratch would require chickpea

flour and all sorts of things that you probably can't get in Cincinnati. I

get it through my food co-op, which purchases from the warehouse that

supplies the health food stores in the region.  Most health food stores

will have it but call ahead to check; they may have it in packages that

make a couple of meals worth, or they may have it in bulk, which is a

better value and keeps indefinitely on the shelf. It can be prepared two

ways: pan-fried or deep fried; we prefer deep fried because the falfel

is moister. Try this for a topping (along with lettuce/onion/tomato):

mix a couple of ounces of crumbled blue cheese with a small carton of

yogurt. Alternately, you can top with tahini (sesame seed paste), which 

is probably what the restaurant did.  Enjoy! Debbie Davidson

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

From:usr12547 09/17/92 22:12 Re:00000

Subject: family reunion recipes

thanks for all your suggestions.  They came

across fine.  Unfortunately, my computer was broke and I didnt get it in time

Nice name for someone in the Recipe Exchange.

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

From:usr7513a 09/18/92 20:21 Re:00000

Subject: Sunset Cookbooks

Hey everyone, I need some help!



I have misplaced one of my Sunset Cookbooks and it contained one of my

all-time favorite recipes.  I am craving SPICED PECANS and it was in the

WOK COOKBOOK.  The recipe contains three kinds of pepper, Worcestershire

sauce, rosemary, and is stir-fried to make some zesty-spicy pecans that

are out of this world for snacking.



If anyone can find this recipe and post it for me, I would be eternally

grateful!



Thanks in advance!



Gail Brookhart

usr7513a

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

From:usr12354 09/27/92 20:08 Re:00000 BO:157 RO:157

Subject: whole wheat bread

Hi.  I'm looking for a good, easy, recipie for whole wheat bread...

---DG

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

Refd:00679

From:usr7513a 09/29/92 22:32 Re:00678 BO:1842 RO:1842

Subject: Re: whole wheat bread

RICH WHOLE WHEAT BREAD



Makes 3 loaves in 8.5 inch pans



2 pkg active dry yeast

1 tbsp salt

1/4 cup unsaturated oil

1/4 cup honey

2-1/2 cups hot water (125 F)

1 cup nonfat milk powder

2 cups whole wheat flour

3 large eggs at room temperature

6 to 7 cups whole wheat flour (additional)



Into a large mixing bowl, measure the yeast, salt, oil, honey and

hot water.  Stir.  Mix in the milk powder.  Add the 2 cups of

flour and mix with a wooden spoon until the batter is fairly

smooth.  One at a time, beat in the eggs well.  Beat in 5 cups of

the additional flour, 1 cup at a time.  Beat in each cup well

before adding the next.

Spread cup 8 on the kneading board, scrape the dough out onto it,

turn it over and knead the flour in.  Continue to knead in small

amounts of additional flour until the dough stops sticking.

Knead for another 10 to 15 minutes.  When the dough is kneaded,

pour a tablespoon of oil into the scraped out mixing bowl, add

the dough and then turn to oil it on all sides.  Cover with a

warm, wet towel and set it to rise in a warm, draft-free place

for 1 to 1-1/2 hours until the dough has at least doubled in

bulk and retains the impression when poked with two fingers.

When risen, punch down the dough, then knead for a minute in the

bowl to get rid of the larger bubbles.

Divide the dough into three pieces and shape each piece into a

loaf.  Grease well three 8-1/2 inch loaf pans and put one loaf in

each pan.  Cover each loaf with a warm, wet towel and put to rise

in a warm, draft-free place for about half the time of the first

rise.

When the loaves are well risen, put into a cold oven set for 375

F, and bake for about 40 minutes or until the loaves are done.

Turn the loaves out of the pans and cool on a wire rack.



Gail

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

From:dralston 10/02/92 10:48 Re:00000 BO:1148 RO:1148

Subject: Gail's Cheeseball

The following was given to me by Gail after I had the opportunity to try it

and can attest that it IS good . . . 



Subject: recipe 1

FORWARDED FROM: /mail/dr/dralston(#969) From:@XAVIER.BITNET()

Date: 31 Aug 1992 21:25:39 -0400 (EDT)

From: usr7513a@tso.uc.EDU (Gail E. Brookhart)

Subject: Re: News Brief!

To: RALSTON <@pucc.PRINCETON.EDU:RALSTON@XAVIER.BITNET>

Message-id: <9209010125.AA07115@tso.uc.edu>

X-Envelope-to: @pucc.PRINCETON.EDU:RALSTON@XAVIER.BITNET

Content-transfer-encoding: 7BIT



Hi dave!



Want to post my recipe for the Cheese Ball with your mailing list?



It is a really easy thing that you can throw together at the last minute.





PINEAPPLE CHEESE BALL



2   8 oz pkgs of cream cheese, softened at room temperature

1   8 oz can of crushed pineapple, WELL drained

1   tsp  seasoned salt

2   TBSP of CRUSHED onion, fresh not dried



Mix well.  A potato masher works wonders!  Form into a ball and roll in

chopped walnuts.  chill for several hours and serve with assorted

crackers.



How can you miss?



Gail



-----FORWARDED BY: dralston(Dave Ralston)

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

From:dralston 10/02/92 10:50 Re:00000 BO:8101 RO:8101

Subject: Yorkshire Recipes

From my friend Jim In England -- my problem is I don't know half the

ingredients 



Subject: Recipe 2

FORWARDED FROM: /mail/dr/dralston(#970) From:@XAVIER.BITNET()

Date: Wed, 2 Sep 1992 12:04:01 -0400

Message-Id: <199209021604.AA00685@yfn.ysu.edu>

From: ae008@yfn.ysu.edu (James M Hammond)

To: sfrancis@tso.uc.edu, ralston@xavier.bitnet

Subject: yorkshire recipies

Reply-To: ae008@yfn.ysu.edu





            Favourite Yorkshire Recipes

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





Hot Cross Buns (usually made for Good Friday)

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



        1 pound flour

        Pinch salt

        3/4 oz yeast

        2 table spoons sugar

        2 oz margarine

        2 oz currents

        1 level teaspoon cinnamon

        1 level teaspoon mixed spice

        1 egg

        About 1/2 pint milk



        Sieve flour with slat and spices, rub in fat and add currants.

Cream the yeast with a little sugar, add a little warm milk and pour

in centre of flour and leave for ten minutes. Mix to a stiff dough with

the beaten egg, adding a little milk if required.

        Allow to rise until the mixture doubles itself in size, divide

into twelve portions, mould into small buns, mark with a cross and place

on greased and floured tin. Allow to rise until half as large again.

Bake in a hot oven about eight minutes. Melt a little sugar in a

tablespoon of milk and brush over the buns when baked.









Richmond Maids of Honour

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



        The maid of honour tart is reputed to date back to tudor

England. The story has it that in early happy days of the marriage

of Henry VIII and Anne Boleyn the royal party went for a day's

hunting to Richmond. Anne and her maids of honour were served with

a particular kind of cheesecake. They found these tarts so delicious

that Anne Boleyn invited her husband to try one too. When he asked

what the tarts were called no one could tell him. So the King

declared that they should be called Maids of Honour.

        Although these little tarts have such a romantic origin, no

one agrees the authentic recipe. For example, some say that puff

pastry should be the base - others say short crust.



        Pastry:

        6 oz plain flour

        1/4 level teaspoon salt

        3 oz butter

        1/2 oz castor sugar

        1 egg yolk

        1 tablespoon water



        Sieve together flour and salt. Rub in butter until mixture

resembles fine breadcrumbs. Add sugar and bind together with egg yolk

and water to form a stiff dough. Roll out pastry thinly, cut into

circles, about 3 inches in diameter, with fluted cutter and line patty

tins. Prick base of pastry and chill for a short time if possible.



        Filling:

        3 oz butter

        2 oz caster sugar

        4 oz cottage cheese

        1 oz chopped blanched almonds

        Grated rind of 1 lemon

        Pinch cinnamon

        1 egg and 1 egg white blended together



        Cream together butter and sugar until light and fluffy. Add

cottage cheese, almonds, lemon rind and cinnamon. Beat in eggs.

        Turn mixture into pastry cakes and bake in a hot oven for

about 25 minutes.











Turf Cakes

---- -----



The were originally baked on a griddle over a turf fire.



        8 oz self-raising flour

        4 oz lard

        3 oz sugar

        2 oz currants

        1 oz sultanas

        Pinch salt

        Water or beaten egg



        Rub the lard into the flour and add the rest of the dry

ingredients. Mix to a faily soft dough with a little water or,

to make extra good, use a little well-beaten egg. Roll out to

about half an inch thickness and cut into rounds.

        Bake on a greased tin in a hot oven for ten to fifteen

minutes, or until nicely brown.











Yorkshire Pudding

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



        The typical Yorkshire Pudding is made with milk and water

to obtain lightness and crispness, and it is essential that there

should be no fat in the mixture. Traditionally, it was served with

thick gravy, as an individual course before the main course, but

is now usually served with roast beef.



        1 egg

        4 oz flour

        1 teaspoon salt

        1/4 pint milk

        1/4 pint water



        Break the egg into the flour and salt previously mixed in

a basin. Add enough liquid to make a beating consistency. Beat well

and leave to stand for half an hour. Heat the oven to 450 deg Fhar.

        for small puddings use 2 1/2in x 1in size bun tray and put

a knob of fat in each tin. Place the tray in theoven until the fat

issmoking hot. In the meantime add the rest of the liquid to make

a batter.

        Take the tray from the oven and put two tablespoons of the

batter in each tin. Bake for fifteen to twenty minutes, or use a

dripping tin and bake about thirty minutes, then cut the pudding

into portions.











Almond Treacle Tart

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



        Rich Almond Pastry:

        5 oz plain flour

        4 oz margarine

        3 oz ground almonds

        2 oz castor sugar

        1 egg



        Almond and Treacle Filling:

        5 tablespoons golden syrup

        2 oz wholewheat breadcrumbs

        2 oz ground almonds



        Rich Almond Pastry:- Sieve the flour into a bowl and rub in

the margarine. Stir in the ground almonds and sugar, add the beaten

egg and mix to a firm dough. Roll out and line a greased 9-inch pie

plate, keeping a little pastry for the lattice.



        Almond and Treacle Filing:- Put the golden syrup into a pan

and heat gently to warm through. Stir in the breadcrumbs and ground

almonds. Pour over the pie dish. Criss-cross with a pastry lattice.

Cook at 375 deg Fhar, gas mark 5 for 25 minutes.

Cool on a wire rack.









Curd Tarts or Yorkshire Cheese Cakes

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



Curds

-----



        1 pint milk

        3 beaten eggs

        1 teaspoon salt



        Put all ingredients together in a pan and bring to the boil,

stir well. Leave on a sieve or in a muslin for about 20 minutes,

when it is ready for use.

        The whey can be used for making scones.



Tarts

-----



        1/2 pound curds

        1/4 pound sugar

        Grated nutmeg (optional)

        1 to 2 eggs, well beaten

        2 oz currants

        1/2 pound short crust pastry



        Line a pie plate with the pastry. Mix the curds, sugar,

currents and beaten eggs and pour into the lined pie plate.

Sprinkle with nutmeg if liked.

        Bake about twenty minutes in a moderately hot oven.











Tansy Pudding

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



        2 oz white breadcrumbs

        1 oz sugar

        1/2 oz butter

        2 eggs

        1/2 pint milk

        1 dessertspoon finely chopped tansy leaves



        Boil the milk and pour over the breadcrumbs; leave for half

an hour. Add the well-beaten eggs to the sugar and tansy, mix with

the breadcrumbs and milk, add the butter and bake in apie dish in a

moderate oven until set. Eat cold with cream.









Yorkshire Parkin

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



        1/2 pound flour

        1/2 medium oatmeal

        1/4pound soft brown sugar

        1/2 teaspoon ginger

        10 oz treacle

        3 oz lard

        About 1/4 pint milk

        1 teaspoon bi-carb.soda



        Mix together the flour, oatmeal and ginger, melt the sugar,

lard and treacle and add a little of the milk. Put this mixture into

flour, etc., and mix to a stiff batter. Add the bi-carbonate of soda

dissolved in the rest of the milk.

        Mix quickly, pour into a shallow tin 11in x 9in x 2in and

bake for about one hour or until firm at 325 deg Fhar , gas mark 2.









.... If you'd like any more , feel free to E-Mail me   =)









            __  __  __    __      __

           /\_\/\_\/\_\  /\_\    /\_\

      __  / / / / / /  \/ / /_  / / /   James Michael Hammond

     /\_\/ / / / / / /\ \/ /\_\/ / /

    / / /\/ / / / / / /\  / / /_/ /      au233@po.cwru.edu

    \/_____/\/_/\/_/  \/_/\/_____/

                                         Hey, have fun! :*)



--



  "All that we see or seem is but a dream within a dream"







--

      J.M.Hammond



      au233@po.cwru.edu







--



    *boing*





-----FORWARDED BY: dralston(Dave Ralston)

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

From:usr5335a 10/06/92 19:23 Re:00485 BO:773 RO:773

Subject: Re: Need SALSA recipe Please! (hot)

Here's a nice, easy salsa that you perk up to your delight,  This is the way my

family likes it.

2-1/2 cups (or a 28 oz, can) of whole peeled tomatoes with juice

1   8 oz can of tomato sauce

1 large onion, finely chopped

1/2 large green bell pepper, finely chopped

1/4 tsp black pepper

1/2 cup of green chilies, diced

1 large garlic clove, crushed

2 tbsp fresh cilantro, chopped

1/2 tsp cumin

1/2 tsp salt



The 2-1.2 cups of tomatoes should read 3-1/2 cups



Cut tomatoes into small pieces.  Combine tomatoes and juice with remaining

I have a friend whose wife puts this on omelets, hamburgers, just about any-

thing she eats.  Hope you like it.

                        ED

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

From:usr12656 10/07/92 11:32 Re:00000 BO:856 RO:856

Subject: crockpot recipe

I learned (quickly) once I was married that my crock pot is my best friend!



Here are a few suggestions -- keep in mind that I have a husband who

does not like chicken, he also does not like onions and other spices;

although I manage to sneak them in when he is not looking.



Ham

buy a "hunk" of precooked ham at the grocery (the cheapest hunk I can

find usually runs between 5-6 dollars)



My crockpot book recipe told me to wrap in foil and place in about 1" of

water.  The first time I cooked the ham I only used water (a little

cautious about the foil idea).  The second time I was brave enough to

use the foil -- IT WAS GREAT -- the ham had so much flavor!!



When I get home I usually throw frozen green beans, and pealed potatoes

in the microwave.  Mix it all together.

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

From:usr12656 10/07/92 11:33 Re:00000 BO:637 RO:637

Subject: crockpot recipe

I usually buy boneless country style ribs (thriftway) but bone-in can

also work.



Just fill with enough water to cover the meat and cook.  My crockpot also

tells me to use barbeque sauce instead of the water, this idea is really

delicious but I have found it expensive (unless you can find

the sauce for .99 or less)



Once the ribs are done -- I usually have to spoon them out because the

break apart with a fork -- I put them in a microwave dish, cover with

barbeque sauce and heat 50% for about 5 minutes.



Usually served with plain white rice and corn.

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

From:usr12656 10/07/92 11:33 Re:00000 BO:962 RO:962

Subject: crockpot recipe

For english roast, or any type of roast that will lay flat in crock pot

In the gravy mix area in the grocery you can find packets of dry mix.

The mix for Onion Pot Roast is what I use.



Brown the roast, place in the crockpot.



Use the dry mix and water to cover -- I use two cup measure and mix, dump

over the roast and cook --- has lots of spice and tastes great.  Also

saves the time of slicing onion and other spices.



I also add potatoes and carrots (on a good day) and let it all cook together.





CROCKPOT HINT -- when you have a roast or any meat that sticks above the

water level -- spray the top with PAM (or other) cooking spray -- this

will prevent drying.  Be brave with the mixes you can get from the store

I have found them to be the quickest way to fool someone!



Hope this information was helpful -- just about anything covered with water

has seemed to work for me.

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

From:usr12656 10/07/92 11:36 Re:00000 BO:217 RO:217

Subject: need a recipe for city chicken

I read the previous messages -- still did not catch the recipe.



Can anyone give me that recipe, or give me a reference?

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

From:usr10579 10/07/92 21:50 Re:00000 BO:153 RO:153

Subject: halloween

I'm looking for recipes for halloween. If you have anything let me know

THanx

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

From:suchibu 10/08/92 05:19 Re:00000 BO:284 RO:284

Subject: Crockpot recipe

actually it's a joke...



        But really folks, when I use my crockpot I use a mix of half water

and half sake (Japanese rice wine).  



        cooking sherry should be pretty good as well.



-Suchibu-

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

From:usr12290 10/09/92 04:43 Re:00000 BO:129 RO:129

Subject: Crumpets

Hi,

   Does anyone know how 2 make their own crumpets?

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

Refd:00691

From:dralston 10/09/92 08:15 Re:00690 BO:191 RO:191

Subject: Re: Crumpets

No but I will forward this to my friend Jim Hammond from England and see if he

can help (see message 681)!



Dave

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

From:usr6388a 10/10/92 17:13 Re:00000 BO:1339 RO:1339

Subject: Crumpets recipe! =)

  

        Crumpets

        --------

  

  Cooking time:    



  about 10 minutes in all

  

  You will need:

  

  1 pound of flour

  1/2 Oz Yeast

  1 pint of milk (or water)

  1 teaspoon of salt

  pinch of bicarbonate of soda

  

  

  1>  Sieve the flour and salt into a bowl and leave in a warm place.

  2>  Heat liquid until tepid.

  3>  Cream yeast with a little of the warm liquid. Add the remaining

      liquid.

  4>  Pour quickly into the flour and beat well by hand for 5

      minutes.

  5>  Cover and leave in a warm place for an hour.

  6>  Dissolve bicarbonate in a little warm water. Add to the dough.

      Beat the dough thoroughly again and put it to rise for a

      futher 45 minutes.

  7>  Grease some crumpets rings or large round cutters and let them

      heat up on a girdle or electric hot plate.

  8>  Pour in enough batter to cover the bottom of each ring to a

      depth of 1/4 inch.

  9>  Cook gently until the top is set. Remove the rings, turn the 

      crumpets over and allow to dry out on the underside for a few

      minutes.

  10> Serve hot with butter, after toasting on both sides.   :9

  

  



hope that helps?

If you don't understand what everything is, don't see why

you shouldn't?

Feel free to email me!



  Jim



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

Refd:00693

From:sfrancis 10/10/92 17:35 Re:00692 BO:224 RO:224

Subject: Re: Crumpets recipe! =)

Isn't it neat that Jim is in England and with his TSO account comes directly

on line here. I love the world of electronics!!



  Sylvia

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

From:usr12413 10/11/92 18:51 Re:00000 BO:950 RO:950

Subject: Ground Cherry Pie

             GROUND CHERRY PIE

              

             2 1/2 CUPS          GROUND CHERRIES

             1/2 CUP             BROWN SUGAR

             1 TBSP              FLOUR

             1 TBSP              MINUTE TAPIOCA

             3 TBSP              WATER

             2 TBSP              BUTTER OR MARGARINE

             1 8"                UNBAKED 2 CRUST PIE SHELL

              

1.   WASH GROUND-CHERRIES AND PLACE IN UNBAKED PIE SHELL.

     MIX SUGAR, FLOUR, AND TAPIOCA AND SPRINKLE OVER

     CHERRIES. DRIBBLE WATER OVER TOP. DOT WITH BUTTER.



2.   COVER WITH TOP CRUST. SEAL EDGES.

3.   BAKE 15 MINUTES AT 400; REDUCE TEMPERATURE TO 375 AND

     BAKE 30 MINUTES LONGER.

              

GROUND CHERRIES ARE A FRUIT DISTINCT FROM THE MORE COMMON

SWEET CHERRIES AND SOUR  CHERRIES.  THEY GROW ON LOW BUSHES;

EACH CHERRY IS ENCASED IN A PAPER-LIKE POD."

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

From:usr12413 10/11/92 18:52 Re:00000 BO:844 RO:844

Subject: Oatmeal Pie

                          OATMEAL PIE



1-9 INCH       PREBAKED PIE SHELL

4              EGGS

1 CUP          SUGAR

2 TABLESPOON   ALL-PURPOSE FLOUR

1 TEASPOON     GROUND CINNAMON

1/4 TEASPOON   SALT

1 CUP          LIGHT CORN SYRUP

2 TABLESPOON   MELTED BUTTER(1/4 STICK)

1 TEASPOON     GRATED ORANGE RIND(OPT)

1 TEASPOON     VANILLA EXTRACT

1 CUP          UNCOOKED ONE MINUTE OATMEAL



    PREHEAT THE OVEN TO 350. SET OUT PIE SHELL. IN A LARGE

BOWL, BEAT THE EGGS UNTIL FROTHY. COMBINE THE SUGAR, FLOUR,

CINNAMON, AND SALT IN A SMALL BOWL.  ADD TO THE EGGS AND

BLEND. ADD CORN SYRUP, MELTED BUTTER, ORANGE RIND, AND

VANILLA AND BLEND AGAIN. MIX IN THE OATMEAL, AND POUR INTO

THE BAKED PIE CRUST. BAKE FOR 45 MINUTES. LET COOL

COMPLETELY AND SERVE AT ROOM TEMPERATURE.

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

From:dralston 10/12/92 13:03 Re:00000 BO:1768 RO:1768

Subject: Re: Crumpets

FORWARDED FROM: /mail/dr/dralston(#1046) From:usr6388a(James Michael Hammond)





A few words to help you :  (from the English distionary! :)

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



Biscuit:  a small dry flat sweet or plain cake of many varieties.

          (U.S word := Cookie)



Bun:      a small roll , similar to bread but usually containing

          sweetenings, currants etc..



Cookie or cooky: the U.S word for biscuit.



Crumpet:  a light soft yeast cake , toasted and buttered.



Muffin:   a thick round round baked yeast roll, usually toasted

          and served with butter.

          (U.S : a small cup-shaped sweet bread roll, usually

          eaten hot with butter)



Hope this helps a bit anyway! =)



O yeah, i think what we call a scone may be what you call a

biscuit, it tasted quite similar when i had one.



Scone:    a light plain doughty cake made from flour with very

          little fat, cooked in an oven or on a griddle.









=)



also , i found that crumpet)or pikelet)

recipe in a quite old book.

And i've never seen my grans or anyone i know

actually make one.

They take a bit long i think?



And they are only available about 6 months out of a year.

They have a season for them, wierd or what?





have fun!



jim



-----FORWARDED BY: dralston(Dave Ralston)

Here is some more information that Jim sent me that may help understand the

intracacies of English cooking.



And I discovered that you do not have to go that far afield to have differences

in meaning on such edibles.  A number of years ago when my parents lived in

New Jersey I discovered that out there you put your hamburger or hot dog on a

ROLL and that for breakfast you ordered a BUN.  Just the opposite from here!



Dave

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

From:usr12536 10/22/92 21:27 Re:00000 BO:267 RO:267

Subject: HELP!!! NEED BLOOD OR BLACK PUDDING RECIPE!!!!

   Looking for a recipe that my grandma used to make it was called either

black or liver or blood pudding I don't remember I just loved it!!

Please Help?!

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

From:usr4905a 10/23/92 16:14 Re:00000 BO:223 RO:223

Subject: sweet and sour cabbage soup

Does anyone have a recipe for sweet and sour cabbage soup similar to the

soup served at Izzy's or Decent Deli?

Thanks in advance!

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

Refd:00699

From:usr5335a 10/25/92 20:00 Re:00698 BO:1142 RO:1142

Subject: Re: sweet and sour cabbage soup

Here is a recipe that I just received for Cabbage Soup, I haven't had the

chance to try it yet, but it sounds interesting.



2 pounds short ribs

3 or 4 bay leaves

1 head of cabbage

1 large onion, thinly sliced

1  16 oz can of chopped tomatoes

1/2 tbsp sour salt (citric acid or juice of 1 lemon)

3 tbsp sugar

1  8 oz can tomato sauce

1 pound seasoned hamburger, formed into small meatballs

1 tbsp Lea & Perrins worcestershire sauce

2 tbsp catsup



Put ribs and bay leaves in large kettle, cover with water, bring to boil and

simmer about 1-1/2 hours for stock.  Chill and skim off fat.  Remove meat from

bones and return to stock.  Add cabbage, onion, tomatoes, tomato sauce, catsup

and worcestershire.  Simmer until cooked ( 1 to 2 hours)



Add sour salt and sugar to taste.  Add meatballs and simmer until done. Meatball

could be pre-cooked in microwave on a broiler plate, until rare to get out most

of the fat. Then add them to soup.





Hope it fits your needs. Like I said I haven't tried it yet but hope to soon.



                        Ed

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

Refd:00700

From:usr4905a 10/25/92 21:20 Re:00699 BO:182 RO:182

Subject: Re: sweet and sour cabbage soup

Thanks - I will give it a try sometime soon.  It looks like it might be what

I want.

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

From:usr7513a 10/27/92 22:30 Re:00000 BO:439 RO:439

Subject: Bread Baking Class

Just wanted to let you all know that I just completed a class in bread

baking through the Communiversity at the University of Cincinnati.  It 

was taught by Robert Doll and it was a great class.  I heartily recommend

it to anyone who wants to learn about bread, coffee cakes, pastry, rolls, 

danish, etc.



He will be teaching it again in January!  



Gail

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

From:usr6102a 11/09/92 15:35 Re:00000 BO:431 RO:431

Subject: Smoked Salmon

I'm looking for a recipe for a dish i had about 10 years ago

while in Canada; it may have Scottish origins, but may not. It

calls for smoked salmon in a white sauce, green peas and 

crumbled hard-boiled egg, salt and pepper. It is then served 

over rice. This is all I can remember - except that it was 

delicious! I'd appreciate any leads or recipes.

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

Refd:00703

From:usr10684 11/09/92 23:46 Re:00702 BO:717 RO:717

Subject: Re: Smoked Salmon



It doesn't sound to me that you need a recipe for that dish (which sounds

GREAT) if you know how to make cream sauce.  Of course your peas would have 

to be thoroughly done for a dish like that which would mean cooking 

separately - preferably in a steamer and definitely NOT al dente. Then just

combine the ingredients. 



On second thought, I think it would be better to have all the ingredients

comnined into the sauce except the salmon and  the filets of the salmon

   combined



laid on a warm plate with the sayce spooned over it. Alternatively the

filets could be laid on hot buttered toast points and the sauce spooned over.



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

From:usr9164a 11/10/92 08:41 Re:00000 BO:2204 RO:2204

Subject: Muffin Recipes (2)

After trying the delicious recipe for Pineapple Muffins (msg. 644), I

feel that I should reciprocate by posting two muffin recipes that I've

found.  The first one is easy to make and always makes moist muffins

(the mashed ripe banana is the secret, I think).  The second is a basic

blueberry muffin recipe.  It's especially good right from the oven.





                  ***CHERYL'S BANANA OATMEAL MUFFINS***



2/3 C. uncooked quick oats                 1/2 tsp. baking soda

1/2 C. milk                                1/2 tsp. cinnamon

1 C. unsifted flour (I use unbleached)     1/4 tsp. salt

1/4 C. sugar

2 tsp. baking powder                       1 C. mashed ripe banana

1/4 C. margarine, softened                 1 beaten egg



        In medium bow, mix oatmeal and milk together.  Set aside.

In another bowl,  (that's bowl)   mix all dry ingredients.  Add

banana, egg, margarine to oatmeal mixture.  Gradually add flour,

stirring JUST UNTIL MOISTENED.  Fill greased muffin cups 3/4 full.

Bake at 400 degrees for 15-18 minutes or until center tests done.

Yields about 10 or 11 muffins.













                       ***BLUEBERRY MUFFINS***



2 C. unsifted, unbleached flour

1/2 C. sugar

1 Tbsp. baking powder

1/2 tsp. salt

1 C. fresh or frozen drained blueberries

1 C. milk

1/3 cup butter, melted

1 egg, slightly beaten

1 Tbsp. grated lemon peel (orange is OK, too)



Preheat oven to 400 degrees.  Grease muffin pans.



In a large bowl, combine flour with sugar, baking powder, and salt.

Stir in blueberries.  In another bowl, combine milk, butter, and egg

and beat with a fork.  Make a well in the center of the flour-

blueberry mixture.  Pour in liquid mixture all at once.  Add peel.

Stir quickly with a fork just until dry ingredients are moistened.

Batter will be lumpy.  Do NOT overmix.



Pour batter into muffin pans and bake at 400 degrees for 20-25 minutes

until golden.  Allow to cool for 3 minutes before removing from

pans.  Makes about 12 muffins.

-----



Source:  Makris, Dimetra.  Delicious Quick Breads and Muffins.  New

        York: Ballantine Books, 1986, p. 32





Let me know if you like these---

Faye



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

From:usr4077a 11/13/92 10:45 Re:00000 BO:238 RO:238

Subject: WANTED: recipe for deviled crab



Does anyone have a good recipe for deviled crabmeat?  I'm looking for the kind

that can be used for stuffing large shrimp or fish fillets.



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

Refd:00708

From:usr6894a 11/14/92 08:11 Re:00000 BO:268 RO:268

Subject: REQUEST: Rum Cake

Help, help.  I lose the recipe every year.  The only ingredients I can

remember are a box cake mix and a whole bottle of dark rum (for the cake

and for me while the cake is baking...)



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

Refd:00709

From:usr0432a 11/15/92 00:53 Re:00000 BO:281 RO:281

Subject: Electronic recipes



Are any members of this sig the last in a genealogical line. I am 

collecting recipes that will end with your generation. I will publish

them electronically. Please send me e-mail if you qualify.

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

From:usr9164a 11/16/92 08:41 Re:00705 BO:971 RO:971

Subject: Re: WANTED: recipe for deviled crab

Barbara,



        I found this deviled crab recipe in a cookbook put together by

        my co-workers at the state hospital where I used to work.  I've

        never made it and I'm not sure if this is the kind for stuffing, 

        but anyway, here it is:







                        ***DEVILED CRAB***



        1 1/2 c. crab meat

        1 T. butter

        1 1/2 T. cracker crumbs

        3/4 c. cream

        2 small eggs, beaten

        1/4 tsp. salt

        1 1/2 T. Dijon mustard

        1/8 tsp. cayenne pepper



Flake and pick over crab meat.  Melt butter in pan and add cracker crumbs

and cream.  Cook until thick.  Remove from heat and add beaten eggs,

salt, mustard, and pepper.  Add crab meat and stir gently.  Put into

4 ramekins.  Brush tops with melted butter and sprinkle with paprika.

Browm in 400 degree-oven or under the broiler.  Serves 4.









Faye

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

From:usr11333 11/18/92 10:16 Re:00706 BO:889 RO:889

Subject: Re: REQUEST: Rum Cake

Here is the old version of the rum cake which uses more rum than what they 

now publish in the magazines.  You still don't use a whole bottle.

Cake:

1 cup chopped pecans or walnuts

1 18-oz. package yellow cake mix

1 3 & 3/4 oz. package instant vanilla pudding

4. eggs

1/2 c. cold water

1/2 cup veg. oil

1/2 dark rum



Sprinkle nuts on bottom of greased and floured 10" tube pan.  Mix all other

cake ingredients together and pour over nuts.  Bake one hour at 325 degrees.

Cool, invert on serving plate, prick all over top and brush glaze evenly all

over top and sides until used up.



Glaze:

1 stick butter

1/4 cup water

1 cup granulated sugar

1/2 cup dark rum



Melt butter in pan, add water and sugar and boil five minutes, stirring constant



ly.  Remove from heat and add rum.



Hope you like it.  Emily

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

From:usr7014a 11/21/92 23:26 Re:00000 BO:184 RO:184

Subject: Eggnog

Anyone got a recipe for eggnog?

$2.99 a half gallon is too much!!



                Thanks

                 Rick

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



===========================================================

EDITOR'S NOTE:  I believe this is the period when TSO was

ported to that other infamous server.  I believe everything

during that period was lost.

===========================================================



usr6659a@tso.uc.edu

11/27/93 22:12

747/13 

304



Subject: Re: Maple Syrup



IF YOU WANT TO TRY SOMETHING THAT IS VERY CLOSE TO MAPLE SYRUP TRY THIS



TWO POUNDS OF POTATOES PEELED AND ADD TWO CUPS WATER. BOIL UNTIL THE

WATER IS REDUCED IN HALF. REMOVE THE POTATOES AND ADD ONE CUP WHITE

SUGAR AND ONE CUP LIGHT BROWN SUGAR. HEAT AND STIR UNTIL ALL THE SUGAR

IS DISSOLVED. PUT IN A CLEAN GLASS JAR A ND LIGHTLY SEAL. PUT IN A

DARK COOL SPOT FOR TWO TO THREE WEEKS. IT IS ALMOST THE SAME AS GRADE

"A"MAPLE SYRUP. ONE OUT OT TEN BATCHES WILL MOLD. IF SO PITCH IT

AND STERLIZE( I THINK THAT IS SPELLED WRONG) THE JAR AND START OVER.

WOOOOOOPS--- I FORGOT TO TELL YOU TO CUT UP THE POTATOES BEFORE YOU

COOK THEM. ALSO, DON'T PITCH THE POTATOES. EAT THEM. THEY ARE JUST BOILED.

IF I HAVE CONFUSED YOU, DROP ME A NOTE.  SCOTT



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

usr12259@tso.uc.edu

12/05/93 00:05

258/5  





Subject: Stuffed Jalapenos



Anyone have a recipe for stuffed jalepenos as served in area restaurants

under the names rattlesnaske eggs or jalapeno poppers? They are basically

jalapenos cleaned, stuffed with cheese, battered and then deep fried?

Any help would be appreciated.

-Bush

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

Refd:784

usr10730@tso.uc.edu

12/05/93 08:27

645/9  





Subject: low fat,low salt,low sugar,high protein muffins



Hi: I am a high scholl student trying to get ready for our high school science

fair. I would like some help in trying to create this muffin for competition.

If you take a control muffin recipe convert ingredients to grams and then

convert the grams to calories - that is my first problem. Can you help with

how I could do this and then take each recipe afterwards and convert and

compare,I think that is a start. Next, how do I substitute eggs, oil,so that I

can come close to the muffin above? Are there books on the topic of bakin

g nutritionally with the above three requirements met?

I would appreciate a response.  Thank you very much.

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

Refd:719

Refd:720

usr7577a@tso.uc.edu

12/07/93 20:57

74/1   





Subject: Need Recipe For Oxtail Soup



HELP!!! A recipe for oxtail soup would be greatly appreciated! Thanks

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

usr6384a@tso.uc.edu

12/11/93 08:13

144/2  





Subject: Rapid Rise Yeast ??



I've begun baking breads and would like to know if any of you have a

preference or experience with rapid-rise vs regular yeast. Thanks, Bob

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

Refd:716

usr0482a@tso.uc.edu

12/11/93 20:38

368/5  

715



Subject: Re: Rapid Rise Yeast ??



Are you kneading by hand or are you using a bread machine?  I think that

regular yeast is better for hand kneaded bread.  If you are using a bread

machine, the amount of yeast used can vary depending on whether it is regular

or rapid rise yeast.  The book, ELECTRIC BREAD, shows the correct amount to

use regardless of the type.  I hope that this helps.      John

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

usr9283a@tso.uc.edu

12/20/93 20:02

247/4  





Subject: Biscotti



I love the biscotti you can buy at gourmet coffee stores, etc.  They are

twice-baked very crisp little cookies for dipping in coffee, and are from

Italy.  Does anyone have a recipe handed down from their Italian grandma or

somewhere?  Thanks!

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

usr9283a@tso.uc.edu

12/20/93 20:28

767/10 

713



Subject: Re: low fat,low salt,low sugar,high protein muffins



Megon, I can't help much, but I do know that 1 gram of carbohydrate is 4

calories, 1 gram of protein is 4 calories, and 1 gram of fat is 9 calories.

In changing a recipe, the first thing to try is to use egg substitutes and an

oil instead of butter or margarine. The diet margarines are often part water

so they are risky for baking.  Sugar can be cut back by at least 1/3 in most

cases.  Some people are using applesauce instead of some of the sugar and some

of the egg.  And if you are looking at enriching a food and not just making it

lower in calories you can remember to use part whole wheat flour or substitute

a tablespoon of soy flour for some of the regular flour.  A tablespoon of

wheat germ per cup of flour is another trick to add fiber.  Good luck!

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