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 -1994
((( RECIPE EXCHANGE )))
1) About The Recipe Exchange
2) Recipe Exchange Bulletin Board
usr0924a@tso.uc.edu
01/07/94 14:42
72/2
Subject: Searching
Is there a way to search the topic headings by entering key words?
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Refd:723
usr4387a@tso.uc.edu
01/08/94 09:31
330/11
722
Subject: Re: Searching
To Search Messages within a Board
Type m.s
you will be prompted to search either just subjects (faster) or all of the
messages' text: S)ubject or A)ll text:
Choose S or A and type in the word(s) for which you are searching
You could try s.a (subjects.all) to get a listing of all of the messages
on the board
Good luck!!!!
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usr8534a@tso.uc.edu
01/11/94 09:11
309/5
230
Subject: Re: REQUEST TOFU
TOFU: You can freeze tofu (after draining) and then thaw it out. It will look
like a sponge. Break it into pieces and squeeze out the water. You can then
crumble it up to the consistency of ground beef and then use it the same way.
I make spaghetti sauce using it for the ground meat or sloppy joes.
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usr4427a@tso.uc.edu
01/14/94 00:53
305/5
Subject: Wanted:Apple Jam Cake
I need to find a recipe for Apple Jam or some people call it a Apple Betty
cake. An original Kentucky recipe is what I'm really looking for. You make
this cake then let it set over night. I saw a recipe only once in print and
that was in a cook book that was at the Cracker Barrel restraunt.
Thanx.
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usr1261a@tso.uc.edu
01/20/94 00:57
131/4
Subject: Snickerdoodles
I was at a party last week, and they served cookies called snickerdoodles.
Does anyone have the recipie for them?
thanks
*Meg*
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Refd:727
usr8303a@tso.uc.edu
01/21/94 01:21
1078/28
726
Subject: Re: Snickerdoodles
Hi Meg.
In keeping with my belief that wherever we go, whomever we meet, we take a bit
and leave a bit from the experience, I'd like to contribute to this board.
I just discovered this board and found a wonderful Potatoe Soup recipe to warm
the family during this past freeze. So enough chit chat....Here's
SnickerDoodles.
1/2 c butter or margarine, softend 1/2 c shortening
1 1/2 c sugar 2 eggs
2 3/4 c flour * 2 tsp cream of tartar
1 tsp soda 1/4 tsp salt
2 tblsp sugar 2 tsp cinnamon
* if using self-rising flour, omit cream of tartar, soda and salt.
Heat oven to 400 degrees. Mix thoroughly butter, shortening, 1 1/2 c sugar and
the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by
rounded teaspoonfuls into balls.
Mix 2 tblsp sugar and the cinnamon; roll balls in mixture. Place 2 inches
apart on ungreased baking sheet. Bake 8 to 10 minutes or until set.
Immediately remove from baking sheet.
Yields 6 dozen cookies.
Enjoy!!
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usr6659a@tso.uc.edu
01/22/94 15:42
436/8
Subject: DUTCH OVEN COOKING
DOES ANYONE HAVE SOME GOOD RECIPIES FOR COOKING IN A DUTCH OVEN OR
KNOW OF ANY GOOD BOOKS. ALL I CAN FIND IS A FEW VERY BASIC BREAD
AND STEW TYPE RECIPIES. MY DUTCH OVEN IS THE "HONEST TO GOD" KIND
WITH THE THREE LEGS AND INVERTED LID. IT IS MADT TO BE USED OUT OF
DOORS, AND NOT IN A MODERN STOVE. IT HAS ONE GALLON CAPACITY.
ANY HELP WOULD BE APPRECIATED.
THANKS IN ADVANCE AND I WILL TRADE YOU TWO EXCELLENT RECIPIES.
SCOTT WARE
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usr2112a@tso.uc.edu
01/22/94 17:23
138/5
Subject: Bali Maki
Does anyone have a recipe for bali maki? I have been looking everywhere
for along time and can find no recipe at all.
Thanks,
Nancy
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usr0526a@tso.uc.edu
02/05/94 18:50
478/7
247
Subject: Re: Recipe Software
I'm a returning user of TSO so I know that my reply is long after your
request, but...I use a program by Pinpoint cailled MicroCookbook. I
bought it at Babbages at Kenwood for about $10.00. It comes with 300
recipes, but it allows you to add many of your own recipes, too. It
categorizes them for up to 7 different categories. It adjusts recipes for
different serving sizes, and it also organizes them onto a shopping list.
There are also add-on recipe disks available.
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usr0526a@tso.uc.edu
02/05/94 18:57
316/5
Subject: International Recipes
I am going to a potluck dinner next weekend and am supposed to bring some
kind of an international item -- appetizer or main dish or whatever. The
dinner is in Wilmington so I need something that can survive the car ride.
I would appreciate any suggestions to this board or directly to me --
usr0526a. Thanks.
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Refd:733
usr5996a@tso.uc.edu
02/06/94 10:26
614/11
732
Subject: Re: International Recipes
Churros were always SO delicious. It's a Spanish dessert and I've always loved
them. I don't have the recipe right off hand, but it should be relatively easy
to find, if you have any kind of spanish cookbook or can get access to one.
I'll try to find a recipe in the next day or two for you...
And to the poster about the computer cookbook, how often do you use it? I was
in Sam's the other day and I saw that, but I didn't get it. Someday, I'd like
to move out. When I do, hopefully I'll have a big kitchen, so I can do a lot
of baking and such. So, is the cookbook useful? Does it have good recipes?
Sandy
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Refd:734
usr0526a@tso.uc.edu
02/06/94 12:09
651/9
733
Subject: Re: International Recipes
Thanks for the information on churros. I'll try and find them in one of
my cookbooks or look for you to post a recipe in the next few days.
Unfortunately, I don't use the computer cookbook a whole lot because I'm
never organized enought to plan meals ahead. But, I really do think that
it can be very useful. In addition to all the recipes that it comes with,
it allows you to enter your own. I like that part because it helps me to
keep track of recipes I've tried that my family enjoys. It keeps your
personal recipes in a file separate from the cookbook's recipes so they
are easy to find. I think it is well worth the $10 I paid for it.
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usr5335a@tso.uc.edu
02/09/94 15:27
849/12
Subject: microcookbook
I have the micro cookbook also and there are a lot of interesting recipes in
there, but I found that when entering recipes with a lot of ingredients or a
lot of directions, sometimes it doesn't give you enough room. I put together a
cookbook of favorite recipes for the girls where my wife works and ended up
using wordperfect, it was just about a easy (once I figured out spacing and
such) and didn't really limit me for space. I don't even have micro on the
machine anymore and have found that if I find recipes I am interested in then
I save them in a envelope until I try them. If I find a keeper then I use
wordperfect and get a hard copy and put it in a page protector and then in a
notebook. I think just an everyday database could be set up for ingredient
search about as easy, if you have a database.
E
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Refd:738
usr1261a@tso.uc.edu
02/11/94 16:34
113/5
Subject: mahi mahi
I was at a restaurant and I saw a listing for mahi mahi, and I was wondering
what it was. Any ideas
*Meg*
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Refd:737
Refd:739
Refd:740
jknueven@tso.uc.edu
02/11/94 17:03
375/7
736
Subject: Re: mahi mahi
mahi mahi is a favorite seafood dish in Hawaii - you even can get it at
the fast food places. I think it is porpoise or dolphin (I am not up on
sea life). I do not generally like fish but this I love. I have seen it
on the menu at a couple of local restaurants but don't remember which ones
- this is the only "fish" I would order when eating out myself.
Joe Knueven
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usr5685a@tso.uc.edu
02/12/94 17:46
512/7
735
Subject: Re: microcookbook
Here is another owner of the Microcookbook who rarely uses it. First, I
think to be useful it should be handy to the kitchen where you can look
things up and then immediately print them off. Like the reader before me I
did try one or two good recipes, but my plans for entering my old favorites
went down the drain. Somewhat difficult to enter, and very difficult to
print on recipe cards (my choice). I still find it much handier to write my
file cards by hand and store them in a double-wide file box.
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usr5685a@tso.uc.edu
02/12/94 17:48
90/3
736
Subject: Re: mahi mahi
Mahi Mahi is a good fish. Don't be afraid to try it, assuming you like
fish at all.
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usr5992a@tso.uc.edu
02/15/94 09:46
306/5
736
Subject: Re: mahi mahi
I read, somewhere, that the fish industry used the name Mahi Mahi to not
confuse the public about their selling Dolphin fish. The Dolphin is a good
eating fish, but the name connotes Porpoise, the animal, not the fish. I
believe I am right about this, but, I have not looked it up to proove same.
Jack
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usr5431a@tso.uc.edu
02/20/94 17:35
237/7
Subject: mealmaster
says the docs (notorious shareware sure it will type) that one can import
from micro cookbook to mm,provided that you set it up from mc first. But
I find nothing in MC about exporting!!anybody know how?
thanks in advance
timothy
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usr6102a@tso.uc.edu
02/24/94 11:50
821/15
Subject: Lactose Intolerant
For those who are lactose-intolerant:
I've found an excellent lactose-free substitute in Vitamite - a container
lasts me forever. Find it in amongst the dried milk powders (that's where I
found it at Krogers). Simply mix up the amount you need for a recipe (you can
use it in place of darn near any called for milk item - milk or cream). I mix
up a bit each week to use in my coffee. ItUs supplemented with calcium and all
those other good things.
For butter/margarine: shop and read the margarine labels CAREFULLY - most
margarine contain milk products (like whey). Look for a margarine marked
PARVE,
which means it contains no milk products. Easy to find around Passover, but
otherwise you have to hunt for it.
These tips are GUARANTEED to make your cooking and baking much more
enjoyable!
Carrie #6102
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usr6102a@tso.uc.edu
02/24/94 13:20
2041/38
Subject: Whole Wheat Bread
This recipe makes a very good Whole Wheat Bread:
2 pkgs granualar yeast
2/3 cup lukewarm water
1 tbls sugar
2 cups milk, scalded
1 tbls salt
1/4 cup brown sugar (1/2 if you like a sweeter bread)
6 cups unsifted whole wheat flour
2 tbls melted butter
Soften yeast in lukewarm water with 1 tbls sugar. Scald milk, add salt and the
1/4 cup brown sugar and cool to lukewarm in a 4 quart mixing bowl. Stir in
softened yeast and half the flour, until thoroughly combined. Then, stir in
the
melted butter, add the remaining flour and stir until thoroughly mixed. Dough
will be very soft and sticky, but do not add more flour, for the softer the
dough the more tender, light and moist it will be. Cover bowl and set in a warm
place (about 85{ F) to rise 1 hour. Leaving dough in bowl, knead it for 5
minutes until smooth and somewhat stiffened; do not use additional flour. Again
cover and let rise for 1/2 hour. Divide dough into 2 portions and place in
buttered pans, 9 x 5 x 3, pressing into corners and smoothing surface with
buttered hands; dough will probably be too soft to shape into loaves before
placing in pans. Cover pans with cloth and let loaves rise for 1/2 hour. Then
bake in a moderately hot oven (400{ F) for 10 minutes; reduce heat to moderate
(350{ F) and continue baking for 50 minutes longer. Turn out immediately onto
cake cooler and cool before slicing.
Note: Personally, I add more flour anyway, and have equally good results. Even
adding a bit more this dough tends to be very sticky You need to be careful
covering the dough rising in the bread pans. If the dough sticks to whatever
you
cover it with (and I have had it stick to greased waxed paper when I didnUt add
enough flour!, it breaks air pockets in the dough when you remove it. This
causes the dough to falla certain amount. IUm contemplating not covering it at
all for the last rise. And, a dream come true at last, I got a KitchenAid mixer
for Christmas. Using that with a dough hook, the mixing times are reduced to
about 25-33% of what is called for.
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donl@tso.uc.edu
02/27/94 11:31
490/12
Subject: strawberry jam
Hi everybody,hi everybody,
I was wondering if anybody out there has a receipe for strawberry jam?pie
you see, this year I am hoping for quite a few berries from my small patch.ris
And my wife just loves them. She asked me to send a letter out to see if
anybody has the receipe.
Please forgive my spelling. I am not into all this cooking. If it turns
out good, I will let everybody know.
Thanks,
DonL (Donald J. Lagedrost)
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Refd:747
Refd:767
usr5996a@tso.uc.edu
02/27/94 11:48
196/5
Subject: Blueberries
Does anyone know when blueberries are in season? My boyfriend told me he loves
FRESH blueberry pie. And since I love to make him happy :) I decided I would
attempt to make one for him.
Sandy
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Refd:746
syl@tso.uc.edu
02/27/94 11:59
257/9
745
Subject: Re: Blueberries
Subject: Re: Blueberries
Hi Sandy,
We have blueberry bushes and they are ripe in June and July. We have had
to build a cage around them to keep the birds out until we get what we want,
then we open it up and let the birds finish them off.. :D
Syl
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Refd:755
syl@tso.uc.edu
02/27/94 12:21
1027/27
744
Subject: Re: strawberry jam
Don, I haven't made this but have it in a booklet from our Woman's Auxillary
of favorite recipes.... good luck.
=============================================================================
* * Strawberry Freezer Jam
About 1 qt. fully ripe strawberries
3 cups sugar
1 (1 3/4 oz.) pkg. powdered pectin
3/4 cup water
1 cup light corn syrup
Wash and stem berries. Thoroughly crush berries, one layer at a time to let
the juice flow freely. Measure 2 cups crushed berries into a bowl. Add sugar
and corn syrup; stir thoroughly.
Combine fruit pectin and water in a small saucepan: bring to a boil over
medium heat, stirring constantly until fruit pectin is dissolved. Boil one
minute. Pour into strawberry mixture; stir 3 minutes. Quickly ladle into
sterilized jars or freezer containers. Cover at once with tight lids.
Let stand at room temperature until set (this may take up to 24 hours), then
store in freezer. When the jam is to be used, remove from the freezer and
store in the refrigerator.
Yield: 6 half pints.
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syl@tso.uc.edu
02/27/94 12:35
937/17
Subject: Jams and preserves....
A friend of mine had told me that I could make good preserves but putting
my grapes into a pot withOUT water and cooking them until soft. Then run
then through a sieve to remove the seeds and skins. Per instructions, I
measured the pulp, used 2 cups of the grape pulp/juice with 3 cups of sugar
and reheat to dissolve and pour into sterilized jars.. then seal. It was
delicious and had the flavor and consistency of Welches Grapelade. I had
tried to find pineapple preserves and they are scarce as hen's teeth to
find. I used the grape idea with canned crushed pineapple only because the
pineapple was cold from a can, I brought all to a boil and put it in a jar
to store in the refrigerator. It really turned out good. Using one can of
crushed pineapple that way makes a small enough batch that it won't spoil
in the fridge and it is easy enough to make one batch when desired.
Any feed back on this would be appreciated.
Syl
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usr5698a@tso.uc.edu
02/27/94 16:07
286/4
Subject: MEXICAN COFFEE
WE WERE RECENTLY IN NORTHERN MEXICO (MONTERREY REGION) AND HAD THEIR LOCAL
COFFEE, WHICH IS A BLEND OF CHOCOLATE AND COFFEE, AND PERHAPS SUGAR. DOES
ANYONE OUT THERE HAVE A RECIPE FOR THIS COFFEE. IT WAS DELICIOUS, AND WE'D
LOVE TO SHARE IT WITH OUR FAMILY HERE. THANKS IN ADVANCE.
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Refd:751
Refd:757
usr5698a@tso.uc.edu
02/27/94 16:08
291/4
128
Subject: Re: Kahlua Recipe
I WAS JUST PAGING THROUGH SOME OLD MESSAGES AND SAW YOUR REQUEST FOR KAHLUA.
DO YOU STILL NEED IT? IF SO, I'LL LOOK. I'M SURE I HAVE IT SOMEWHERE. WE USED
TO MAKE IT A FEW YEARS AGO AS CHRISTMAS PRESENTS. I ALSO ENJOYED IT AND
THOUGHT IT WAS VERY GOOD. LET ME KNOW IF YOU STILL NEED IT.
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Refd:752
syl@tso.uc.edu
02/28/94 18:44
359/9
750
Subject: Re: Kahlua Recipe
You can find references to Kahlua in messages 128 and 388.
A good thing to do with the CIX software that we use here at TSO is type
m.s (messsage.search) then answer s (subject) and input whatever you
are trying to find,. In this case kahlua.... it will give you a list of
messages that contain kahlua in the subject line. Good luck and enjoy!
Syl
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Refd:753
jknueven@tso.uc.edu
03/01/94 17:56
600/12
752
Subject: Re: Kahlua Recipe
Syl - why do you choose to search only the subjects? You can search all
the text too you know. Obviqously it will take a little longer but except
on an area like the soapbox which has umteen messages the extra time is
not really that great - and with the way people tend to write subjects on
TSO (and most other systems) you could miss some good stuff if you
restrict your search to titles.
PS - in the case of kahlua it didn't make any difference as every message
that had kahlua in the text of the message also had it in the subject but
in some cases I know it can make a difference.
Joe K
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syl@tso.uc.edu
03/02/94 06:23
901/21
Subject: Message search
You are right, Joe. I did the (a)ll search which in this case only
took 30 seconds to come up with a list.. 128,131,388,750,752 and 753.
In some other busier areas doing a (s)ubject search is much faster and
can be productive. Since I did the subject search and found the recipe,
that is what I recommended. CIX has such great aids to the user.
There is so much to learn here that maybe the folks will start using the
m.s command to look up other things. Look how many years that you had
to "hold my hand" and guide me through all of this and you are not off
the hook yet!
I think that your message brings up a good point as well. The subject
headers should reflect the content of the message. I have seen areas
that the content of a message had strayed so far from the subject line
that there was NO relationship at all. Therefore I am changing THIS
subject line.. :D
-=Syl=-
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usr5685a@tso.uc.edu
03/03/94 09:36
950/19
746
Subject: Re: Blueberries
Want to try a microwaved blueberry pie?
Fit a piecrust (Pillsbury dairy case one is fine) into a 7" glass pie
plate and make a high fluted edge. Prick the bend all the way around,
and 1/2" apart on the bottom and sides. Microwave at High 2 to r minutes,
(that should be 4 above) until dry and opaque, rotating twice.
Filling: 2 cups frozen blueberries
1 cup frozen raspberries
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon cinnamon
In medium bowl combine berries. Microwave at High 2-1/2 to 5 minutes,
or until defrosted, stirring after half the cooking time. Stir in the
flour, sugar and cinnamon. Microwave at High 3 to 4-1/2 minutes until
mixture begins to thicken, stirring 2 or 3 times during cooking. Pour
into prepared pie shell. Microwave at High 45 to 60 seconds, or until
set, rotating 1/2 turn after half the cooking time. Refrigerate no
longer than 2 days.
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usr1593a@tso.uc.edu
03/03/94 21:45
706/10
Subject: Cone on the Cob
An old favorite of mine! For those ice cream cone lovers, next time in
the ice cream shop ask for an extra cone, then get a one or 2 dip of
your favorite flavor. Put the extra cone on top of the ice cream cone
you just got, upside down. Now push down firmly, and rotate it 90 degrees.
Hold the "Cone on the Cob" by both cones, one in each hand. Lick the
ice cream between the gaps in between the 2 cones, gently pushing until
all the ice cream between has been licked. Rotate the cones by rolling
until all ice cream has been licked. Finally, the cones will meet.
At this point, rotate 90 degrees again, and begin to eat from the top,
which is the bottom of one of the cones. This is very much fun!!!
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usr12514@tso.nku.edu
03/05/94 13:33
823/21
749
Subject: Re: MEXICAN COFFEE
Sanda -
I have a recipe for Mexican Coffee (My cookbook calls it Cafe de Olla) that
is pretty good. It does not have chocolate in it, so it may be from a
different region of Mexico:
1/2 cup ground coffee
1 cinnamon stick (about 3 inches long), broken in half
1 small (3 oz) cone piloncillo, chopped (Mexican unrefined sugar) OR
4 Tbs firmly-packed brown sugar
4 cups water
Place coffee in filter container of a drip-style pot; scatter cinnamon and
piloncillo or sugar over coffee. Brew with water. Pour into cups.
Makes 4 to 6 servings.
They suggest that to make this an after-dinner drink, pour 1 oz coffee-
flavored liqueur into cups before adding coffee, then top with 2 Tbs
whipped cream, 1 Tbs grated semisweet chocolate, and 1 3-inch cinnamon stick.
I haven't tried the fancy version, but it sounds good!
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Refd:758
usr5698a@tso.nku.edu
03/06/94 14:55
241/5
757
Subject: Re: MEXICAN COFFEE
Amy-
Thank you...I'll have to try it. I've look in some small Mexican Cookbooks and
they don't even mention it, so I'm not sure how famous it is (maybe just to
me!) I appreciate the help...and I'll post the results when I try it.
-Sandy
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Refd:759
usr8570a@tso.nku.edu
03/10/94 12:29
15/9
758
Subject: Re: MEXICAN COFFEEp
t
p
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donl@tso.nku.edu
03/13/94 10:59
271/8
Subject: Maconi
This morning, my wife asked if I could get any recipes for either
creamy Macroni and Cheese or Macroni salad. s
Does anybody have any family favorites they wish to share? Joy and I haveM
7 children here at home.
Thanks,
DonL.
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Refd:761
Refd:762
Refd:763
donl@tso.nku.edu
03/13/94 11:01
58/2
760
Subject: Re: Macaroni
I am sorry that I spelled Macaroni wrong.
DonL.
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Refd:765
syl@tso.nku.edu
03/13/94 12:11
421/9
760
Subject: Re: Macaroni
Don... I don't have a favorite scratch recipe for Macaroni and Cheese but
when I jazz up a box, I put in a pint of canned tomatoes and a lot of
Velveeta. It is as close to my Mom's as I can make.
Macaroni salad.... I use Miracle whip (not mayo), chopped onion, celery,
a bit of green pepper, salt and pepper. It is not a frilly recipe but
sometimes simpler is best. Maybe someone can give you another recipe.
Syl
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usr0526a@tso.nku.edu
03/13/94 19:11
1462/34
760
Subject: Re: Maconi
Here are a couple of recipes for you to try:
Macaroni and Cheese (from Betty Crocker):
1 - 1 1/2 cups uncooked elbow macaroni
1/4 cup margarine or butter
1/4 cup chopped onion
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup all purpose flour
1 3/4 cups milk
8 oz. process sharp American or Swiss cheese
Cook macaroni; drain. Cook and stir margarine, onion, salt and pepper over
medium heat until onion is slightly tender. Blend in flour. Cook over low
heat, stirring constantly, until mixture is smooth and bubbly; remove from
heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir
1 min; remove from hear. Stir in cheese until melted.
Place macaroni in ungreased 1 1/2 qt. casserole. Stir cheese sauce into
macaroni. Cook uncovered in 375 degree oven 30 minutes.
5 servings; 430 calories per serving.
Easy Tuna Pasta (from 365 Easy One Dish Meals):
8 oz. small pasta shells 1 (7 1/2 can tuna in water, drained)
1/2 cucumber - peeled, seeded, and chopped 1 tomato, chopped
1 cup sour cream or plain nonfat yogurt 1/2 tsp. salt
2 tbsp. red wine vinegar 2 tbsp. prepared yellow mustard
1 tbsp. dried dill weed 1/4 tsp. pepper
In a large pot of boiling salted water, cook pasta just until tender,
8-10 minutes. Drain, then rinse with cold water and drain again.
Return pasta to pot.
Stir in all remaining ingredients until well mixed. Serve immediately
on lettuce leaves or refrigerate and serve chilled.
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usr13164@tso.nku.edu
03/17/94 22:43
148/3
Subject: leeks--low fat?
I am looking for a recipe using leeks --not vichychoise--and I would like
low-fat--so no heavy cream, sour cream, etc. Can anyone help?
thanks
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Refd:766
usr4180a@tso.nku.edu
03/21/94 16:33
600/9
761
Subject: Re: Macaroni
My recipe is really very simple. You need one can of tomato soup, about
eight ounces of swiss cheese (we like this cheese best) and macaroni.
Follow the directions for the tomato soup, but don't cook it. Cook
some macaroni (I never measure) so that it will absorb the tomato
soup. Put a layer of macaroni soup mixture, then a layer of cheese and
repeat. Have a layer of cheese on top. I use a 1 or 1 1/2 quart
rectangular pyrex dish and get two macaroni layers and 3 cheese layers.
Bake at 350 degrees until bubbling, about 30-45 minutes. It is a no
fail recipe and can easily be enlarged.
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usr13083@tso.nku.edu
03/21/94 22:49
1300/27
764
Subject: Re: leeks--low fat?
The March/April issue of "Cooking Light" has a nice article on leeks that
contains this recipe. I made it and it's great!
Penne with Leeks and Chicken
1/4 cup Chablis or other dry white wine
1 teaspoon dried whole basil
1 teaspoon dried whole oregano
1 bay leaf
1 large clove garlic, thinly sliced
1 (10-1/2 ounce) can Low-sodium chicken broth
1 pound skinned, boned chicken breasts
1-1/2 tablespoons olive oil
4 cups julienne-cut leak
2 tablespoons all-purpose flour
5 cups cooked penne (short tubular pasta) cooked without salt or fat
1/2 teaspoon pepper
1/4 teaspoon salt
1 (28-ounce) can whole tomatoes, undrained and chopped
1/4 cup plus 2 tablespoons grated fresh Parmesan cheese
Combine first 6 ingredients in Dutch oven; bring to a boil. Add
chicken; cover, reduce heat and simmer 15 minutes. Remove chicken from pan.
Strain cooking liquid, reserving 1-1/4 cups; discard solids. Shred chicken;
set aside.
Heat oil in Dutch oven. Add leek; saute 5 minutes. Sprinkle leek with
flour; stir well and cook 1 minute. Gradually add reserved cooking liquid.
Stir well. Cook 3 minutes or until thickened and bubbly, stirring
constantly. Add chicken, pasta, and next 3 ingredients; simmer 5 minutes.
Serve with Parmesan cheese. Yield: 6 servings (serving size: 1-1/2 cups.)
---------------------------------------------------------
usr0175a@tso.uc.edu
04/25/94 17:05
452/9
744
Subject: Re: strawberry jam
Don,
I have had good luck with a simple process: buy Sure-Jell pectin and use
the freezer jam recipe. Do not buy the low-sugar kind since it turns out
too sweet and too runny. This kind of jam is thinner anyway, but we all
love it. Keeps forever in the freezer, too. Oh yeah, another tip -- do
not use a food processor to chop up the strawberries -- the jam just doesn't
work. Use a pastry blender to cut the berries into small pieces.
Teri
---------------------------------------------------------
Refd:773
usr5423a@tso.uc.edu
05/02/94 15:36
136/2
Subject: Chinese cookies
Does anyone have a recipe for a Chinese dessert or cookies (besides
fortune cookies) my daughter can bring to school for a project?
---------------------------------------------------------
Refd:769
Refd:770
usr12523@tso.uc.edu
05/02/94 17:56
135/4
768
Subject: Re: Chinese cookies
You might want to ask usr13164 or usr 12524. They both recently went to China
for a month, and I am sure they cpuld help.
Jessica
---------------------------------------------------------
usr5335a@tso.uc.edu
05/03/94 17:13
649/16
768
Subject: Re: Chinese cookies
How about Chinese New Year Cakes...
1-1/2 cups all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
Combine these ingredients
then stir together 2 beaten eggs, 1/3 cup water or milk and 1 tbsp of oil.
Add to the flour mixture and stir just until moistened. Then spread out 2/3
cups of sesame seed and drop the batter by tablespoonfuls in the sesame seeds
and turn to coat. Place the sesame coated cakes on waxed paper and let stand
about 15 mins.
Deep fry several at a time in deep hot oil (365 deg) for 2-1/2 to 3
mins or until puffy and golden. Drain on paper towel. This makes about 20
cakes.
Ed
---------------------------------------------------------
usr0482a@tso.uc.edu
05/05/94 10:10
644/21
Subject: Bread Machines
Does anyone have any favorite bread machine recipes? I would appreciate
hearing from you and other people on the system may be interested as well. I
have found several listed through the Tallahassee freenet and tried one which
was interesting but got soggy before I could eat it all. It was designed for
a DAK and I had to adjust the recipe for a smaller bread maker. I will list
it for anyone who wants to try it:
APPLE CHUNK BREAD
1 cup milk
1/4 cup oil
2 tbs sugar
1/2 tsp cinnamon
1 1/2 tsp salt
3 cups bread flour
2 1/2 tsp yeast
Throw them all into the bread maker. Then, at the beep, add 1 1/3 peeled and
diced apples.
John
---------------------------------------------------------
Refd:772
usr12523@tso.uc.edu
05/07/94 17:31
393/12
771
Subject: Re: Bread Machines
John, have many great recipes for a bread machine. White? Wheat? Rye>
The standard in our house is white --
2 1/4 tsp dry yeast
3 C bread flour
1 1/2 tsp salt
1 1/2 T dry milk
1 1/2 T sugar
4 1/2 tsp shortening or butter
1 1/2 C less 3 T warm water
Put it in in the order listed. Let me know if you'd like to try potato bread
or want the recipe for a very light, delicious rye bread.
---------------------------------------------------------
Refd:785
usr12523@tso.uc.edu
05/07/94 17:35
170/4
767
Subject: Re: strawberry jam
1
Better than a blender, use a potato masher! Great hunks of strawberries. And
to anyone who has ever tried it, I suggest the cooked recipe. Thejam is
fantastic!
---------------------------------------------------------
usr7933a@tso.uc.edu
05/14/94 12:57
256/7
Subject: Request for scones recipes
If anyone has a nice scones recipe, could that individual please share it
on the bulletin board or email directly to me please? For some reason, I
have am possessed by a sudden and almost irresistible urge to eat scones...
Thank you.
Luis A. Ruedas
---------------------------------------------------------
Refd:781
usr3919a@tso.uc.edu
05/17/94 17:46
509/7
777
Subject: Re: READ THIS...................
There are a couple of really simple beet recipes that I have tried recently
that have really worked out. One is to simply grate the beets (don't cook
them) and mix with a lot of horseradish and just a touch of sour cream. This
is my favorite. I also like to just cook them whole, peel the skin off, and
then slice them (they stay HOT for a long time) and serve them plain (for the
heart conscious) or with butter. It's hard to hurt a beet.
I'll try to give you more detail when I am at home sometime.
---------------------------------------------------------
Refd:779
syl@tso.uc.edu
05/19/94 19:50
3505/142
774
Subject: Re: Request for scones recipes
Luis.. I think you may have already had a response on this from Jim Hammond.
He sent those recipes to me too and asked me to post them so here they are.
=========================================
SCONES
------
Plain Scones
------------
Ingredients:
200g self-raising flour (8 oz)
pinch of salt
50g butter or margarine (2 oz)
25g caster sugar (1 oz)
100 ml milk (1/4 pint)
Method:
1. Mix flour and salt, rub in fat. Stir in sugar and add milk.
Mix to a soft dough and turn on to a floured board.
2. Knead lightly and roll out to just over 1 cm thick. Cut into
rounds and place on a greased baking tray.
3. Knead the trimmings lightly and cut one or two more rounds.
4. Bake for 10-12 minutes at 220 C, 425 F, Gas mark 7, second
shelf from the top.
Serving suggestion:
Cut the scone into two halves, put a MoUnD(!) of clotted cream on
each half, then add lots of jam!
Use butter of you can't find the clotted cream.
Fruit Scones
------------
Add 50g currents or sultanas (2 oz) and 25g castor sugar (1 0z)
with the milk. Make up and bake as for plain scones.
Dropped Scones
--------------
Ingredients:
100g self-raising flour (4 oz)
pinch of salt
35g caster sugar (1 1/2 oz)
1 large egg
milk to mix (approx 60 ml) (4 - 5 tbsp)
Method:
1. Mix flour, salt and sugar. Add the egg and gradually beat in
the milk to make a smooth, fairly thick batter.
2. Drop 10 ml spoons of the mixture on to a greased, moderately
hot girdle.
3. Cook until the tops of the scones are covered with bubbles
and the undersides are golden brown. Turn on the other side (about
3 - 4 minutes in all).
4. Cool the scones between the folds of a clean tea towel placed
on a cooling tray.
Plain Brown Scones
------------------
Ingerdients:
200g wheatmeal flour (8 oz)
1 x 2.5 ml spoon salt (1/2 tsp)
1 x 15 ml spoon baking powder (1 tbsp)
30g margarine (1 oz)
sufficient milk to mix
Method:
1. Place flour, salt and baking powder in a bowl.
2. Rub in margarine.
3. Mix to a soft dough with milk.
4. Roll out and cut into rounds, brush the tops with milk.
5. Bake for 15 minutes at 220 C, 425 F, Gas mark 7.
CheeseScones
------------
Ingredients:
200g self-raising flour (8 oz)
pinch of salt
1 x 2.5 ml spoon dry mustard (1/2 tsp)
pinch of pepper
35g butter or margarine (1 1/2 oz)
75g cheese, finely grated (3 oz)
100 ml milk (1/4 pint)
Method:
1. Sieve together flour, salt, mustard and pepper. Rub in fat
and stir in cheese.
2. Add milk and proceed as for plain scones.
Welsh Cakes
-----------
Ingredients:
200g self-raising flour (8 oz)
100g butter or margarine (4 oz)
50g caster sugar (2 oz)
50g currants (2 oz)
1 egg
30 ml milk (2 tbsp)
Method:
1. Mix flour and salt, rub in fat. Add sugar and currants and
mix to a fairly stiff dough with the egg and milk.
2. Knead lightly and roll out to 5 mm think. Cut into 5 cm
rounds and cook on a moderately hot greased girdle for 2 -3 minutes
on each side.
3. Cool the cakes on a cooling tray.
Notes:-
-----
Please note that the measurements are imperial.
I know that an American pint is 20% smaller than an English one.
Caster sugar is roughly the same as what most people use here.
(i.e: quite fine)
Any other questions can be sent to me at: ae008@yfn.ysu.edu
James M. Hammond, and I'll do my best to answer them.
--
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syl@tso.uc.edu
05/26/94 19:34
1040/39
Subject: E-Z Rum Balls
This was sent to me by a friend and looked so good that I thought there
were many of you out there who would appreciate the recipe. I haven't
made it yet but will sometime. It seems easy enough. :)
RLZ-RUM-BALLS(C) USENET Cookbook RLZ-RUM-BALLS(C)
RUM BALLS
RLZ-RUM-BALLS - Zeek Rum Balls
Robin Zeek's famous rum balls. A great holiday treat.
INGREDIENTS (Makes 2 1/2 dozen)
2 1/2 cups crushed vanilla wafers
1 cup crushed walnuts
2 Tbsp cocoa
3 Tbsp dark corn syrup
1/4 cup rum
1 cup powdered sugar
PROCEDURE
(1) Mix all of the above ingredients in a large bowl.
(2) Roll the mixture into small balls.
(3) Roll the balls in powdered sugar.
NOTES
You can substitute your favorite spirits for the rum.
RATING
Difficulty: easy to moderate. How good were you in kinder-
garten clay-1? Time: 15 minutes preparation, 15 minutes
rolling and powdering. Precision: measure the ingredients.
---------------------------------------------------------
usr1776a@tso.uc.edu
06/04/94 00:40
1049/31
712
Subject: Re: Stuffed Jalapenos
Look for Chiles Rellenos in any Mexican or Southwestern cookbook.
Try the library or any good bookstore.
from The Whole Chile Pepper Book by Dave DeWitt & Nancy Gerlach you might also
want to try the following or variations based on this theme:
Chiles Rellenos Casserole
8 whole green New Mexican chiles, roasted, peeled, stems removed
1/2 pound Monterey Jack cheese cut in strips
1 cup grated Cheddar cheese
3 eggs
1/4 cup flour
3/4 cup milk
1/4 teaspoon salt
Cut a slit down the side of each chile and carefully remove the seeds, if
desired. Gently stuff each chile with the Monterey Jack cheese strips. Lay
them side by side in a greased 9 X 13 inch pan. Sprinkle with the cheddar
cheese.
Beat the eggs with the flour until smooth. Add the milk and salt.
Carefully pour the egg mixture over the chiles and bake, uncovered, at 350 F
for 35 minutes or until a knife inserted in the custard comes out clean and
the casserole is lightly browned.
Let the casserole cool for 5 to 10 minutes before cutting.
John E Fischer usr1776a
---------------------------------------------------------
usr0482a@tso.uc.edu
06/04/94 16:43
430/8
772
Subject: Re: Bread Machines
I appreciated the bread recipe but need ones for a one pound loaf. My bread
maker does not like one using three cups of flour. Also, I apologize for
being so long in responding. We were out of town and had a number of things
that had to be done when we returned. I would like the recipe for the potato
bread. The only one I tried did not turn out well. I have a good recipe for
Anadama bread if you are interested.
John
---------------------------------------------------------
Refd:791
Refd:800
tequila@tso.uc.edu
06/09/94 12:42
149/3
Subject: request: Chocolate Cheesecake
I would be greatful to anyone who would be nice enough to give me this receipe
A friend of mine has been looking for it for a long time.
thanks.
---------------------------------------------------------
Refd:789
usr4274a@tso.uc.edu
06/10/94 10:49
849/22
Subject: Chicken a l'orange
Prepare chicken breast, about 4 to serve 4 people
skin, bone, remove fat, and cut into bite size pieces
coat in flour seasoned with a little salt and pepper.
saute in a small amount of oil, on all sides until golden brown, chicken does
not have to be fully cooked at this point since it will be baked in sauce
later.
remove chicken from oil and drain on paper towels
Prepare orange sauce
2 cups orange juice, may be fresh or from the dairy case
add 2 tbs brown sugar
2 tsp soy sauce, lite is fine
1-2 tsp finely chopped fresh ginger (available in produce department of most
stores)
Pour sauce over the chicken pieces in a baking dish. Cover and bake in a 350
degree oven for 35-40 minutes.
Serve with pasta or rice.
This is a great family dish also it works well to take to pot luck. No one
has turned it down yet and most want the recipe.
---------------------------------------------------------
hillarpa@tso.uc.edu
06/11/94 12:18
1444/37
787
Subject: Re: request: Chocolate Cheesecake
Chocolate Cheesecake (from Southern Living February 1981)
1 1/2 cups chocolate wafer crumbs (you mayhave to search for chocolate wafers
in the store--or you can use Oreos that you scrape the filling off of)
2 Tablespoons sugar
1/4 tsp. ground cinnamon
1/4 cup butter, softened
1 1/2 cups semisweet chocolate morsels
2 eggs
1/2 cup sugar
2 tsp rum
1 (8 oz) carton commercial sour cream
2 (8 oz) pkgs cream cheese, cubed and softened
2 Tablespoons butter, melted
Whipped cream
Chocolate leaves
Combine wafer crumbs, 2 tablespoons sugar, cinnamon, and 1/4 cup butter; mix
well. Firmly press into bottom of a 10-inch springform pan; set aside
Melf chocolate morsels over hot water in top of a double boiler. Set aside.
(That was melt--not melf)
Combine eggs, 1/2 cup sugar, rum, and sour cream in container of an electric
blender; process 15 seconds. Continue blending, and gradually add chocolate
and cream cheese. Add melted butter; blend well. Pour cheese mixture into
chocolate crust. Bake at 325 o for 45 minutes or until cheesecake is set in
center. Cool at room temperature for at least 1 hour. Chill at least 6
hours. Remove sides of spriingform pan. Befor serving, garnish with whipped
cream and chocolate leaves (I've never made chocolate leaves before--seems
like too much work for me--the rest of this recipe is really not that
difficult)
Serves 10-12
This is very good--I've made it many times over the years.
Enjoy
---------------------------------------------------------
tjohnson@tso.uc.edu
06/11/94 15:59
281/5
Subject: REQUEST:Sourdough start
My mother has been looking for instructions for a sourdough "start"; not a
recipe of what to do with a start, but the actual start. God did not create
this stuff in the first seven days did he? Any help would be appreciated.
----Tim Johnson---
---------------------------------------------------------
Refd:794
usr4445a@tso.uc.edu
06/14/94 22:02
536/8
785
Subject: Re: Bread Machines
John, you can just cut all the ingredients by the same fraction as
total flour for you machine's recipes divided by the total flour in any other
recipe. You just have to remember that if your recipe calls for bread flour
plus any other type of flour, you need to use the TOTAL amount of flour in each
recipe to determine your fraction, and then cut all ingredients in the larger
recipe by the same amount. I, too, have a one pound machine and have successfull
used this method with recipes for the larger loaves. Bon apetite.
Jim
---------------------------------------------------------
usr4387a@tso.uc.edu
06/17/94 16:17
1334/39
Subject:Parrot-Head Margarita
The Road to the Perfect Margarita...(according to "The Parrothead Handbook.")
1. Fill shaker with broken cubed ice.
2. Squeeze 2 fresh lime wedges into shaker.
3. Savor the fresh lime aroma...Aaaaahhhhhhh!!!
4. Add 2 oz. of Cuervo 1800.
5. Sniff the cork.
6. Add 1/2 oz. of Jose Cuervo White (White for Bite) if you wish.
7. Add 1 1/4 oz. of Roses Lime Juice (accept NO substitutes!)
8. Add 1/2 oz. of Bols Triple Sec (nothing but the best!)
9. Add "a splash' of Bols Orange Curaco (shhh..secret ingredient).
10. Cover shaker lightly!
11. Shake vigorously.
12. Flip shaker in midair twice
(three time if you're a pro).
13. Uncover shaker and savor the flavor.
14. Rim glass with Lime peel (outside only!).
15. Salt the outside only.
16. Add fresh ice.
17. Strain mixture over ice.
18. Squeeze in 1 lime wedge and toss rind over left shoulder.
19. Now kick back, turn up tunes, and enjoy!
Also
Margarita Jello
> 1 large box pineapple jello>
> 2 cup boiling water
> > 1 cup cold water
> > 1/2 cup cream of coconut
> > 1/2 cup light rum
For these and more Margarita recipes send Email to hazel-chaz@netcom.com
with "request margarita" as the subject and the recipe will arrive via return
email.
If you have ftp, more recipes are available @ ftp.netcom.com:/pub/hazel
---------------------------------------------------------
tjohnson@tso.uc.edu
06/18/94 16:42
682/15
790
Subject: Re: REQUEST:Sourdough start
Thanks anyway, but my sister found the recipe for the sourdough bread start.
In case anyone is interested, here it is:
2 C flour
2 C warm water
1 pkg. yeast
*Use glass bowl, never put the start in metal or plastic
*Dissolve yeast in warm water
*Add flour & mix with mixer
*Don't leave metal utensils in bowl
*Place starter in warm place overnight (some recipes say for days)
*Cover container and refridgerate (in glass bowl)
*Every five days, stir in 1 cup milk (don't use skim, it doesn't give
as much flavor), 1/4 cup sugar, and 1 cup flower
*Don't use starter on day it is fed (previous step)
*Maintain 2 cups of the start in container at all times
---------------------------------------------------------
Refd:1177
usr8534a@tso.uc.edu
06/19/94 12:48
594/11
Subject: Tofu chocolate cheesecake
There is a receipe in the "In the kitchen with Rosie" cookbook (the one Oprah
is involved in) for a chocolate cheesecake that involves tofu. It's not the
same rich consistency that an all cream-cheese cake has, but there are only 92
calories per serving, and 3.9 grams of fat per serving. It was very easy to
make. If anyone is interested, I will post it to the board.
Regarding bread machines...which brands are people using. I was told by
someone that the Sanyo was good. Since they are so expensive, I would like
some other opionions.
Happy cooking and of course eating. Sharon.
---------------------------------------------------------
Refd:796
usr0482a@tso.uc.edu
06/19/94 14:41
513/11
795
Subject: Re: Tofu chocolate cheesecake
Hi Sharon,
I would be interested in the recipe for the chocolate tofu cheesecake. In rega
rds to the bread machines, I have a Hitachi that can use about 2.5 cups of
flour okay but not 3 cups. It is supposed to make up to a 1.3 pound loaf and
is pretty versatile. My sister has a Panasonic which makes a 1 pound loaf.
It also makes very good bread but it is easy to have a loaf that touches the
lid. The Hitachi has a cooldown after baking but the Panasonic that she has
does not. Hope this helps.
John
---------------------------------------------------------
Refd:797
usr8534a@tso.uc.edu
06/21/94 14:55
2016/52
796
Subject: Re: Tofu chocolate cheesecake
Chocolate Tofu Cake (from In the Kitchen with Rosie & Oprah)
Serves 12 Fat per serving=3.9 grams Calories per serving=92
Light vegetable oil cooking spray
8 oz firm tofu
1/4 cup part skim milk ricotta cheese
4 oz light cream cheese
1/4 cup pure maple syrup
3 tbls unsweetened cocoa powder
2 large egg whites
1 tbls ground cinnamon
3 tbls light Irish cream liqueur
1 tbls coffee liqueur
For the topping
1/2 cup nonfat sour cream or plain nonfat yogurt
1 tsp pure vanilla extract
1 tbls honey
Preheat the overn to 350 degrees. Coat a 10-inch class pie plate with 3
sprays of the vegetable oil.
In the bowl of a food processor, combine the tofu, ricotta cheese, cream
cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs.
Puree until smooth and pour into the prepared pie plate.
Place the pie plate on the center rack of the oven. On the bottom rack, place
a baking pan filled halfway with water. Bake for 1 hour.
While the cake is baking, combine all the topping ingredients in a small bowl
and whisk thoroughly.
When the cake has cooked for an hour, remove it from the oven, spread the
topping on evenly, decorate if you wish, and return it to the oven. Bake for
about 10 minutes more, until the topping sets.
Refrigerate for 2 hours before serving. Decorate with the Chocolate Sauce
Design if you wish.
Making a chocolate sauce design:
Put a mixture of 2 tbls pure maple syrup and 2 tbls unsweetened cocoa powder
into a squeeze bottle or an improvised pastry bag, which can be made by
forcing the sauce into a bottom corner of a sturdy plastic storage bag and
pricking a small hole through which it can flow. Squeeze a series of straight
lines across the cake, then rake the tines of a fork across the top in the
opposite direction to create a pattern. Or have fun and design your own top.
When I made this cake, I used a Corning 12" quiche dish and it seemed to cook
sooner than an hour. I would just watch how it's going.
I hope you enjoy this receipe John. Sharon.
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rperry@tso.uc.edu
06/24/94 16:59
143/5
Subject: Request: Potato Soup
I really love the "Baked Potato Soup" at Funky's in Kenwood Towne
Center. Does anyone have a recipe similar to this?
Thanks in advance!
---------------------------------------------------------
Refd:930
usr8534a@tso.uc.edu
06/25/94 17:30
1420/35
Subject: Italian pasta salad
This receipe was in the Enquirer food section 6/22/94. It is really, really
excellent, if you like this type of thing. It's very simple to prepare, and
you can do it ahead which is a feature I like. It was from the column called
Everybody's cooking by Jimmy Gherardi and Paul Sturkey.
Pasta Salad Naples Style
1 pound pasta
2 cups chopped ripe tomatoes
1/2 cup olive oil
1/2 cup chopped red or yellow onions
3-4 tablesppons chopped fresh basil
2-3 cloves garlic, inced
1 tbls red wine or Balsamic vinegar
1/2 tsp dried oregano
1/2 teaspoon salt 1/4 tsp black pepper
Comine all ingredients, except pasta, ina bowl, mix well and let stand at room
temperature for 2 to 3 hours.
Cook pasta according to package directions and drain well. Mix "sauce" with
the pasta, tossing well and serve warm or at room temperature. Serve with
grated cheese.
HINT: This sauce can be made ahead and refrigerated for two to three days.
Let it warm at room temperature before tossing with the pasta. You can also
add sliced smoked chicken or turkey, tuna or lightly cooked vegetables duch as
squash or zucchini.
As far as I'm concerned this needed no additional anything, but to make it
more of a meal I can see adding something to make it a bit more substantial.
If you try this I hope you will like it. I don't know how much of a
difference it made, but I did use fresh basil as suggested rather than dried.
---------------------------------------------------------
mick@tso.uc.edu
07/08/94 08:32
544/20
785
Subject: Re: Bread Machines
Here's one we tried this past weekend and it was great. I've included
measurements for the "small" loaf.
Rice Bread
1/2 cup Cooked Rice
1/2 cup water
2 tsp margarine or butter
1/4 tsp salt
1/4 tsp sugar
1 1/2 cup bread flour
1 tsp yeast
Since we have a small _Welbilt_ machine, we also need to make the smaller
loafs. Our machine needs to have the dry ingredients added first, so we
put in the ingredients in the reverse or from the way I've listed them.
Enjoy.
Regards,
Mick
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usr0136a@tso.uc.edu
07/08/94 10:24
134/4
Subject: Ice creem
We recently purchased an ice creem freezer at a yard sale unfortunatly it came
sans recipes does anyone have a favorate?
Tnks
Tim
---------------------------------------------------------
usr6661a@tso.uc.edu
07/10/94 17:28
1177/31
Subject: Does anyone knit or crochet?
Hope nobody minds a needlework post in the recipe exchange, but this was the
closest area I could find!
I'm looking for knitters or crocheters who would like to contribute to a
project making afghans for AIDS babies. We're collecting 8-inch squares and
sewing them together into baby afghans. The finished afghans will be donated
to the neonatal ICU.
The 8-inch squares can be: - knitted or crocheted
- any color
- any pattern
- any yarn (as long as it's machine wash/dry)
It's a great way to use up that leftover yarn you always end up with!
And 8-inch squares are easy to take anywhere and quick to do!
This is an ongoing project. We'll meet from time to time to sew the squares
together. Anyone in the area is welcome to help out!
You can send the squares to the address below, or contact me if it would be
convenient for you to drop them off in the University Hospital area.
For any additional information, I can be reached at (513) 474-3307 or here
on TSO as usr6661a.
AFGHANS FOR AIDS BABIES
c/o Stephanie Waugh
8527 Rathman Place
Cincinnati, OH 45255
Thanks!
Steph
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usr4631a@tso.uc.edu
07/11/94 10:49
168/3
Subject: Recipe request: Oven Fried Chicken
I'd like to find a really good recipe for 'oven fried' chicken. Does anyone
have one that they think rivals 'real' fried chicken?
Thanks in advance for your help.
---------------------------------------------------------
Refd:804
Refd:805
Refd:808
Refd:811
Refd:815
Refd:837
doss@tso.uc.edu
07/11/94 10:53
199/5
803
Subject: Re: Recipe request: Oven Fried Chicken
I can't remember the details, but I've heard something about using bread
crumbs to fry chicken with. I'll see if I can find it for you. Now I'm craving
fried chicken and I'm on a diet!! :(
Doss
---------------------------------------------------------
babs@tso.uc.edu
07/11/94 10:59
240/5
803
Subject: Re: Recipe request: Oven Fried Chicken
You know, I was in the grocery store last week looking for this batter stuff
that was great! It was a powdery flour mix that with watre, made a tasty,
crunchy coating for chicken. I didn't see it, but my mom used it a lot years
ago.
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usr13125@tso.uc.edu
07/11/94 13:44
1246/34
Subject: Potato-Cabbage Soup
Potato-Cabbage Soup
INGREDIENTS
~~~~~~~~~~
4 cups shredded cabbage 3 tablespoons flour
3 medium potatoes (1 lb) 2 cups water
2 carrots 1 can (13 3/4 oz) chicken
1 bunch scallions (6-8) broth
1/4 lb lean ham 1 teaspoon dill
4 tablespoons butter 1/2 teaspoon pepper
DIRECTIONS
~~~~~~~~~
1 Shred the cabbage.
2 Peel the potatoes and cut them into 1/4 in dice. Cut the carrots and
ham into 1/4 in dice. Coarsly chop the scallions.
3 In a medium saucepan, melt the butter over medium heat until hot but not
smoking. Add the potatoes, carrots, and scallions and saute until the
scallions are wilted, about 5 min.
4 Stir in the flour and cook, stirring, for 1 min.
5 Add the cabbage, water, broth, ham, and dill and pepper and bring the
mixture to a boil over medium-high heat. Reduce the heat to medium-low,
cover and simmer for 20 min, stirring occasionally.
6 Just before serving, gently mash the vegetables with a potatoe masher
to thicken the liquid, if desired.
If you don't like cabbage, leave it out and add one more potato, two more
carrots, several more scallions and two stalks of diced celery.
---------------------------------------------------------
usr12393@tso.uc.edu
07/11/94 15:14
115/2
Subject: apple crisp
Does anyone have a recipe for "Deep dish apple crisp" like they have at
the Ground Round Restaurant? Thanks!
---------------------------------------------------------
usr7062a@tso.uc.edu
07/13/94 08:22
129/2
803
Subject: Re: Recipe request: Oven Fried Chicken
Try the recipe on the Bisquick Box--my mother used this recipe and now I make
it for my family. It really is good and easy!
---------------------------------------------------------
usr7062a@tso.uc.edu
07/13/94 08:26
95/2
Subject: Chinese Food
I am a working mother who's family likes Chinese food. Does anyone have any
good recipes?
---------------------------------------------------------
usr13014@tso.uc.edu
07/13/94 15:41
177/3
Subject: Hungarian cookies
Does anyone have a receipe for Hungarian cookies? The dough was made with
yeast and the filling had nuts in it. I had the receipe when I was in the
Steubenville, Ohio area.
---------------------------------------------------------
usr9164a@tso.uc.edu
07/15/94 08:46
585/11
803
Subject: Re: Recipe request: Oven Fried Chicken
I tried Oprah winfrey's recipe for oven-fried chicken that was supposed
to be "just like the real thing". I got the recipe from her show
the day her chef, Rosie, was on. the recipe is also in the book
"in the kitchen with Rosie" (I think that's the title). The book
is everywhere.
Anyway, the secret is to dip the chicken in ICE water first, then
plain nonfat yogurt, then into a crumb mixture as the final
coating. I thought it was too much trouble for the final product.
It was good, but not GREAT. Has anyone else tried it?
Faye
P.S. Chicken also has to be skinned first.
---------------------------------------------------------
Refd:813
usr3944a@tso.uc.edu
07/16/94 02:21
138/4
Subject: Help
Any single guys out there who like RICE and care to partake in some QUICK
and easy to make recipies involving meat and rice?
Lisa...
---------------------------------------------------------
Refd:822
pedro@tso.uc.edu
07/16/94 16:18
954/14
811
Subject: Re: Recipe request: Oven Fried Chicken
I did try the Rosie's Kitchen (Oprah's cook) Un-Fried Chicken. I, too was
a little disappointed with the results. It was alot of trouble and the
chicken was good, but not great. The coating also failed to stick to my
chicken, which just peeves me. I've made a good buttermilk/dijon
oven baked chicken which has a nice coating. Just let the chicken sit
at room temp in enough buttermilk to cover for 1/2 hour. (You can add
2 tb. dijon at this time, but that is optional. Dredge the chicken in
a mixture of 2 cups breadcrumbs seasoned with 2 tsp dry thyme, 1 tsp
black pepper, 2 tsp chili powder(pure, not mix), and 1/4 cup pamesan
cheese. It is easier to put the breadcrumbs on a plate, and not try
the "toss in a bag" method that Rosie suggests. Spray with butter flavored
Pam, and bake at 350, turning and spraying once again to crisp, until done,
usually about 25-30 min depending on the thickness of the breasts. Good room
temp, too. - Lisa Lowry
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usr4631a@tso.uc.edu
07/19/94 09:01
461/6
Subject: Thanks for Chicken, Now Something Else...
Thanks to all who have been giving me suggestions for oven fried chicken. I
was extremely disturbed to hear the news reports about the fat and calorie
content of my favorite cuisine, Mexican. In that vein, has anyone tried the
Kroger brand of cheese that is made with Simplese? I am wondering about the
taste, consistency, and use in cooking? Any unusual aftertaste? I have
been noticing radio spots advertising it. I'd like your feedback. Thanks.
---------------------------------------------------------
usr0526a@tso.uc.edu
07/23/94 12:28
508/7
803
Subject: Re: Recipe request: Oven Fried Chicken
There are several recipes for oven fried chicken in a book called 365 Ways
to Cook Chicken by Cheryl Sedaker. I haven't tried any of them, but have
used other recipes from the book and found them to be good. There's a
reciped for oven fried coconut chicken, oven fried garlic chicken, oven
crisp chicken, homemade shake and bake chicken, and oven fried chicken with
biscuits and peaches. If you can't find the book, or if one of these sounds
particularly good to you, I'd be happy to post the recipe.
---------------------------------------------------------
Refd:816
Refd:817
usr4631a@tso.uc.edu
07/24/94 16:23
251/6
815
Subject: Re: Recipe request: Oven Fried Chicken
Iris, I would very much appreciate the recipe for the oven crisp chicken when
you have the time. I'm looking for something crispy that will resemble 'real
' fried chicken but not be greasy, etc. like traditional fried chicken.
Many thanks!
Lisa
---------------------------------------------------------
Refd:818
Refd:844
dorothy@tso.uc.edu
07/26/94 18:54
98/2
815
Subject: Re: Recipe request: Oven Fried Chicken
Iris - the oven fried coconut chicken sounds intriguing!Could you pass along?
Thanks -Dorothy
---------------------------------------------------------
Refd:819
Refd:845
usr0526a@tso.uc.edu
07/28/94 11:30
64/1
816
Subject: Re: Recipe request: Oven Fried Chicken
I just read your message. I'll post a recipe this weekend.
---------------------------------------------------------
usr0526a@tso.uc.edu
07/28/94 11:31
37/1
817
Subject: Re: Recipe request: Oven Fried Chicken
I'll post a recipe this weekend.
---------------------------------------------------------
kakeladi@tso.uc.edu
07/29/94 07:39
563/8
Subject: Re:Software (Meal-Master)
And this message is loong after you wanted to know...But I just had to
spread the word about Meal-Maste (v8.0 is out). It does so much and the
author supports it 100%. One thing, you can Import/Export recipes to/from
BBS's. Ingredients can be adjusted for more servings. You can make as
many categories as you like. Oooops (Above is Meal-Master v8.0). I don't
know how to correct, but I know enough to know it isn't easy .
This is a DOS shareware program. Is available everywhere for dnld. Cost
is about $35.00 to register. It is the "talk" on the boards.
---------------------------------------------------------
kakeladi@tso.uc.edu
07/29/94 07:41
137/2
Subject: re:mealmaster
It tells you how to convert from other databases IN Mealmaster itself.
BTW, you need the registered ver. for this feature. Dolores
---------------------------------------------------------
Refd:829
rjyoung@tso.uc.edu
07/30/94 11:13
194/3
812
Subject: Re: Help
I like most rice recipes, esp those that are fast as well as good.
I'm not single but I sometimes have go cook alot for myself so please
don't hold that against me in regard to the recipes.
---------------------------------------------------------
usr4631a@tso.uc.edu
08/01/94 15:10
242/9
Subject: Need A Pasta Salad Recipe ASAP!
I have been asked to bring a pasta salad to a picnic on Sunday. Allo of my
cookbooks have been packed because I am moving.
Does anyone have a good pasta recipe they can post to the Exchange for me
before Friday 8-5?
Many thanks.
Lisa
---------------------------------------------------------
Refd:824
usr4387a@tso.uc.edu
08/02/94 12:17
770/20
823
Subject: Re: Need A Pasta Salad Recipe ASAP!
Pasta with Pesto
1/2 cup grated Parmesan cheese
1/4 cup walnuts
2 tablespoons pine nuts
1 tablespoon lemon juice
2 cloves garlic
1/4 teaspoon salt
1/2 cup olive oil
1 12-ounce package tricolor radiatore
2 tablespoons thinly sliced oil-packed sun-dried tomatoes
Fresh basil sprigs (optional)
1) In food processor, with chopping blade, process basil, parsley, 1/3cup of
cheese, the walnuts, pine nuts, lemon juice, garlic and salt until finely
chopped.
With processor running, slowly pour in olive oil until mixture has combined to
make pesto.
2) Toss prep'd hot pasta with pesto. Spoon onto serving plates and
top with sun-dried tomatoes and remaining Parmesan cheese. Garnish with basil
sprigs, if desired. Pasta can be served hot, at room temperature, or cold.
---------------------------------------------------------
Refd:825
usr4631a@tso.uc.edu
08/02/94 18:35
72/2
824
Subject: Re: Need A Pasta Salad Recipe ASAP!
Barbara, This recipe sounds super! Thanks for helping me out.
Lisa
---------------------------------------------------------
kakeladi@tso.uc.edu
08/05/94 13:53
1762/52
Subject: My favorite (dump) carrot cake
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Easy Carrot Cake BSWN00A
Categories: Cakes
Servings: 30
--------------------ADD IN ORDER GIVEN--------------------
1/3 c Karo
1 c Granulated sugar
1 c Brown sugar
4 x Eggs
1 1/2 c Salad oil
1 t Cinnamon
1/4 t Cloves
1/4 t Ginger
1/4 t Nutmeg
3 c Raw carrots, grated fine
1 t Vanilla
2 c Sifted flour
2 t Baking soda
3/4 t Salt
1 c Pecans, chopped
Beat sugar, eggs, Karo and oil until light and
fluffy. ***Be sure you beat this a long time.
I beat the entire time I grate carrots.
Add rest of ingredients in order given. *Do not
beat much after adding flour. Pour into 3-8"pans and
bake at 350 degrees until, when touched lightly with
your finger, the cake barely springs back up.
Notes:
Only one recipe will fit in the ordinary mixer bowl
at one time.
-2 mixes makes 1-16" layer, or 1-12",plus
1-8" layer, or 2-10" layers plus 1-6"layer.
A 12" and 6" 2-layer cake requires over 1-2lb bag of
carrots and 3 recipes.
one recipe makes 1-10" plus 2-6" layers.
one recipe is not quite enough for 1-14" layer
2 mixes makes 1-14" layer plus 1-10" layer
*One bag of carrots makes 2 recipes and a little over
For a 2-layer 14",10",6" cake, use 5 lbs carrots & 4
cups pecans+5 recipes. Also need: 3 pks carrots,
1/2 bags brown sugar, 2 pks pecans, over 1
qt Crisco oil.
Line bottoms of pans with baker's parchment/grease
& flour the parchment too! Cake tends to stick in the
pans. Source: A bride to Sugarcraft in 1975
Dolores McCann, Hamilton OH
-----
just wanted to see if I could do this! It worked. Love my MM!
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presnall@tso.uc.edu
08/06/94 23:49
534/11
Subject: Slippery elm bark
I was at Murray Bros. at Tri-County mall the other day, and found that
they are going out of business. They lost their lease to a jewelry store.
Since they carry so many novel and unique spices, I looked over what they
had, and purchased a half an ounce of slippery elm bark powder. It tastes
somewhat like fennel seed, but I haven't a clue how to use it. My wife
already thinks that my tastes are eccentric, but I convinced her that I
could find someone on the TSO recipe board who could help me out.
HELP :)
Greg Presnall
---------------------------------------------------------
Refd:830
Refd:836
usr12259@tso.uc.edu
08/07/94 05:41
236/6
Subject: Cantonese BBQ Ribs
Does anyone have a recipe for Cantonese BBQ ribs, like they serve in
Chinese restaurants as appetizers? I had one years back that involved
boiling the ribs, which was quite good, but lost it. Any help would
be appreciated.
Randall
---------------------------------------------------------
usr1390a@tso.uc.edu
08/07/94 18:45
382/7
821
Subject: Re: re:mealmaster
I've just started to look at Meal master and was wondering if anyone knew
where I can find recipes already set up for it(like a FTP site)? I'd like to
check out the massive amount of recipes that I understand are out there, but
don't know where to look! HELP!!
Later=======>Paul Hoskins<======8)
usr1390a
---------------------------------------------------------
Refd:850
presnall@tso.uc.edu
08/09/94 17:14
122/3
827
Subject: Re: Slippery elm bark - HELP
Has ANYBODY heard of a spice made of slippery elm bark? It is a fine light
brown powder. HELP PLEASE!
Greg Presnall
---------------------------------------------------------
usr0526a@tso.uc.edu
08/10/94 09:45
128/2
Subject: Mexican recipes
I need some recipes for soup and salad for a Mexican progressive
dinner in October. Any good ideas? Thank you in advance.
---------------------------------------------------------
Refd:832
Refd:840
Refd:841
Refd:842
usr7062a@tso.uc.edu
08/10/94 14:33
965/24
831
Subject: Re: Mexican recipes
The following is a taco salad recipe that can be made low-cal or non-low-cal,
depending on what you use (parenthesis are low-cal additions) This makes
ALOT, I usually make in the largest tupperware bowl. Also you can go with the
old standby Con Queso Dip by melting velveeta chees and salsa together and
serving with chips...
TACO SALAD
2 heads lettuce
1 to 1 1/2 lbs. ground beef (lean ground turkey)
1 large green pepper
1 large red pepper
1 large yellow pepper
1 Sweet onion
1 Pkg. taco seasoning
1 large pkg. shredded cheese (low or no-fat)
1 Bag Taco chips
1 Large bottle ranch dressing (low or no-fat)
Brown ground beef & onion, add taco seasoning according to pkg. directions.
Shred lettuce, chop peppers (you can add any other vegetables you would like,
olives, jalapenos, etc) Add ground beef mix and cheese. Just before serving
crumble chips into salad and toss with dressing. It gets soggy, so be sure to
toss just before serving. Have fun!
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usr9532a@tso.uc.edu
08/10/94 15:41
111/3
Subject: Request: Key Lime Pie
Does anyone have a good recipe for Key Lime Pie? I can't find one in any of my
books. Thanks. Susan
---------------------------------------------------------
Refd:835
usr9532a@tso.uc.edu
08/10/94 15:43
156/3
Subject: Request: Applebee's Veggie Patch Pizza
Does anyone know how to make a veggie pizza like the one served at Applebee's?
I LOVE it and would like to be able to make it at home. Thanks. Susan
---------------------------------------------------------
presnall@tso.uc.edu
08/11/94 00:16
965/34
833
Subject: Re: Request: Key Lime Pie
CARIBBEAN LIME PIE
Pastry for single crust 9 - inch pie
6 eggs
2 cups sugar
5 to 6 limes (to make 2/3 cup juice)
1/4 cup melted butter
Whipped cream (optional)
Line pie pan with pastry. Set aside.
In mixing bowl, beat eggs lightly.
Add sugar, lime juice and butter; beat until blended.
Pour into pastry lined pan. Bake in preheated
325 degree oven 30 to 35 minutes, or until filling
is set and crust is golden. Cool. Chill before
serving. Garnish with whipped cream, if desired.
Makes 6 to 8 servings.
---------------------------------
CANDLELIGHT KEY LIME PIE
Juice from 3 to 4 Key limes, or small limes
2 cans condensed milk
Green food color, optional
1 (9 inch) baked pie shell
Whipped cream, optional
Using a hand whip, slowly whip the lime juice into
condensed milk until well mixed and thickened. Add
food color, if desired. Turn into baked pie shell and
chill in refrigerator 3 to 4 hours or overnight. Top
with whipped cream, if desired.
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usr4387a@tso.uc.edu
08/11/94 08:50
1063/25
827
Subject: Re: Slippery elm bark
_The Complete Book of Herbs_
A Practical Guide to Growing and Using Herbs
by Leslie Bremness
is an excellent source for growing preparing and administering herbs.
About Slippery elm (Ulmus rbra), it is recommended for digestive disorders.
Purchased as a powder, a paste is prepared with 1/2 to 1 Tablespoon powdered
bark and a little cold water. Stir in 1 cup of hot milk or water and sweeten
with honey if desired.
Carla Emery, however, in her _Old Fashioned Recipe Book_ An encyclopedia of
coutry living, has this to say about Slippery Elm:
"The ineer bark was once broken into bits to make the famous tea. They poured
1 cup of boiling water over 1 teaspoonful of slipperyu elm bark and let it
steep until cold. When cold, it was strained, lemon juice added and sweetened
to taste. But since the elms are having such a hard time anyway, I'd leave
them alone and try something else."
Since you bought this at a going out of business sale you will be considered
exempt from further adding to the dilemma of the slippery elm :-)
Hope this helps.
Barbara
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usr9532a@tso.uc.edu
08/11/94 10:39
635/10
803
Subject: Re: Recipe request: Oven Fried Chicken
Lisa, When I make oven fried chicken, I modify the "Oprah" recipe. I skin the
chicken, salt it (this trick I was taught by my grandmother - it makes the
coating crispy), and then roll it in flour. You can add seasonings to the
flour, but my kids like it plain. Spray a baking dish with Pam, or similar
vegetable oil spray. Spray the floured chicken with the same spray. Then bake
in a 375 degree oven for an hour, turning chicken half way thru cooking time.
This is much easier than Oprah's chicken, and I didn't really care for the
yogurt coating. You can also roll the chicken in egg whites before flouring if
you prefer. Susan
---------------------------------------------------------
Refd:846
twiggers@tso.uc.edu
08/11/94 15:46
160/4
Subject: Request: Muffins Big & Small
hey does any one have some muffin recipes (old and new) that I can try out. I
have made them out of the packages but am looking for something more.
Tyler
---------------------------------------------------------
Refd:839
usr9164a@tso.uc.edu
08/12/94 08:30
244/5
838
Subject: Re: Request: Muffins Big & Small
You might want to start here: do a message search (m.s at the prompt)
and put in "Muffins" for the search word. There are several good
recipes that have been posted in the past. One of my favorites is
the one for Pineapple Muffins.
Faye
---------------------------------------------------------
usr4387a@tso.uc.edu
08/12/94 14:39
541/19
831
Subject: Re: Mexican recipes: MEXICAN EGGPLANT SALAD
MEXICAN EGGPLANT SALAD
1 large eggplant
juice of one lemon
1 Tablespoon salt
1 clove garlic
1/4 cup minced onion
1/2 cup chopped celery
1/3 cup french dressing
Romaine lettuce
1 cup mayonnaise
Peel the eggplant, dice and cook in water with lemon juice, salt, and garlic
for about 5 minutes until barely tender. Mix with the onions, celery and
french dressing. Let stand in the refrigerator for a couple of hours to bring
out the flavor. Serve on the lettuce with mayonnaise on the side.
Source: _The Art of Salad Making_ Carol Truax
---------------------------------------------------------
usr4387a@tso.uc.edu
08/12/94 14:43
506/17
831
Subject: Re: Mexican recipes: Gazpacho Salad
GAZPACHO SALAD
4 tomatoes, peeled and sliced
2 italian or bermuda onion, peeled and sliced thinly
2 cucumbers, thinly sliced
2 stalks celery, thinly sliced
1/2-1/3 cup dry seasoned bread crumbs
1/2 cup garlic french dressing
water cress or lettuce (optional)
Place alternate layers of vegetables in a glass bowl
Sprinkle with a few bread crumbs. Chill for at least an hour. pour the
dressing over and toss at table. Serve with water cress or lettuce.
Source: _The Art of Salad Making_ Carol Truax
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usr4387a@tso.uc.edu
08/12/94 14:48
729/22
831
Subject: Re: Mexican recipes: CEVICHE
CEVICHE
1 pound halibut or 1/2 pound any white fish and 1/2 pound scallops
1 cup lemon juice
1/2 cup chopped onions or scallions
1 cup tomato juice
1 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon oregano
2 Tablespoons chopped parsley
Cut the raw fish into about 1/2 inch cubes and marinate in the lemon juice for
at least one hour. Mix the onions, tomato juice, salt, pepper, Worcestershire
sauce, catsup, Tabasco sauce, oregano, and parsley. Pour off excess lemon
juice from the fish and fold into the sauce. Adjust seasoning, adding a little
of the lemon juice to taste. Let stand several hours or overnight.
Source: _The Art of Salad Making_ Carol Truax
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doss@tso.uc.edu
08/12/94 16:16
281/6
Subject: Churros
With all the talk about Mexican recipes, I was wondering if anyone has come
across one for churros? I tried them when I was in high school, but I haven't
had any since and I really enjoyed them. The only problem is, I can't find the
recipe for them. Can anyone help me?
Sandy
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usr0526a@tso.uc.edu
08/13/94 11:12
804/15
816
Subject: Re:Recipe Request:Oven Crisp Chicken
Prep: 10 min., Cook: 1 hour, Serves: 4
1 cup sour cream 1/2 tsp. freshly ground pepper
2 Tblsp. lemon juice 1 pkg. (8 oz.) herb seasoned
2 Tblsp. Worcestershire sauce stuffing mix
1 tsp. paprika 1 chicken (3 lbs.), cut up
1/2 tsp. celery salt 2-3 Tblsp. butter or marg., melted
1/2 tsp. garlic powder
1. Preheat oven to 350. In a small bowl, mix together sour cream, lemon
juice, Worcestershire sauce, paprika, celery salt, garlic powder, and pepper.
2. Place stuffing mix in a blender or food processor. Process until it
resembles fine crumbs. coat the chicken pieces with the sour cream mixture,
then roll in the crumbs. Place in a greased 13x9x2 inch baking dish.
Drizzle with melted butter and bake 1 hour.
---------------------------------------------------------
usr0526a@tso.uc.edu
08/13/94 11:18
692/18
817
Subject: Re:Recipe request: Oven fried coconut chicken
Prep: 5-10 min., Cook: 50 min., Serves: 4
1 1/2 cups (loosely packed) flaked coconut
1 cup seasoned bread crumbs
2 eggs
4 Tblsp. butter or margarine, melted
1 chicken (3 lbs.), cut up
1. Preheat oven to 350. Mix coconut and bread crumbs in a shallow dish.
Beat eggs until foamy in a separate dish.
2. Pour melted butter into a large baking pan. Dip chicken in egg, one
piece at a time, then roll in coconut mixture. Arrange chicken skin side
down in pan.
3. Bake for 25 minutes. Turn chicken, bake 25 minutes longer, until tender
and lightly browned outside.
Source for this recipe and one immediately preceding (oven crisp chicken):
365 Ways to Cook Chicken by Cheryl Sedaker
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usr4631a@tso.uc.edu
08/14/94 21:21
83/3
837
Subject: Re: Recipe request: Oven Fried Chicken
Susan, Thanks for the tip. My party is this week and I'll tryi it out!
Lisa
---------------------------------------------------------
presnall@tso.uc.edu
08/15/94 23:12
850/19
Subject: Slippery Elm Bark Tea
From: presnall (Greg Presnall)
Subject: Slippery elm bark tea
Thank you for the information about the slippery elm
bark. Since I didn't have any intestinal disorders, I decided
to try the tea. I put about a tablespoon of the powder in a
cup and filled it with boiling water. After it cooled, I
strained it, and added a squirt of lemon juice and some
honey sweetener. IT WAS DELICIOUS! It was more
full-bodied than most commercial herbal teas. I also see
where the name "__slippery__ elm comes from. The hot
water turns the powder into a gel. The gel tastes a bit like
applesauce with cinnamon. As much fun as it was to try
something new, it was even more fun to touch base on the
board, and have an obscure inquiry answered in such a
timely fashion.
Greg Presnall
---------------------------------------------------------
bradmc@tso.uc.edu
08/16/94 11:41
179/6
Subject: Request: Ice Cream Recipes and Tips
Hi all. I'm about to purchase an electric ice cream maker and would be
curious if anyone has any good recipes. Also, any tips on the process
itself would be helpful.
brad
---------------------------------------------------------
Refd:849
usr9532a@tso.uc.edu
08/17/94 09:51
1190/26
848
Subject: Re: Request: Ice Cream Recipes and Tips
Brad, here is a basic recipe for vanilla ice cream.
4 eggs
1 1/4 C sugar BTW, you don't have to cook this. Just
1 can eagle milk add to your freezer
1 can pet milk
3 1/2 t. vanilla
add milk to fill
pinch of salt
This is one of the best vanilla recipes I have tasted. You can add things if
you like. For example, to make chocolate ice cream, just add 6 T cocoa mixed
in just enough water to form a paste. Or you can add strawberries, or oreo
cookie crumbs....you get the idea.
When using your ice cream freezer, make sure the bucket is FULL of ice. As you
put the ice in, add rock salt as you go so you have kind of a layer of ice,
salt, another layer of ice, salt, etc. As your ice melts, add more, keeping
the bucket full. When you add ice, also add salt. The electric freezers are
nice - they're easy to use, and they stop when the ice cream is done ( or slow
down almost to a stop.) When the ice cream is done, be very careful in
removing the lid. You don't want any rock salt in the ice cream! I always wipe
the lid off first. Whoever did the most work in preparing the ice cream gets
to lick the paddles! Have fun.........Susan
---------------------------------------------------------
kakeladi@tso.uc.edu
08/19/94 08:08
309/6
829
Subject: Re: re:mealmaster
I have found whole databases of MM recipes on various BBS's. I do know
America Online has loads of them.
If I knew more about this darn TSO I could send you some myself. Have't
figured out how to upload yet...or where to.
The new MM is really nice. It allows 65,000 recipes in a dir!
Love my MM, Kakeladi
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usr4274a@tso.uc.edu
08/23/94 08:24
492/17
Subject: Vegie pizza
Preparecookie sheet by spraying with
lipray. Spread crecent dough over the baking sheet.
rolls from the dasection. Bake according to the
crescent roll directions.
Allow baking sheet with rolls to cool
mix together in equal portions cream chee and
mayonlite varieties. 1 cup to 1 cup. Spread mix
over the cooled layer of crescent rolls.
Chop lettuce, tomatoes, you may like to inkle
over the cream mix. Top with grated
chr cheese and then sprinkle on cholack olives.
really good
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Refd:883
blackwel@tso.uc.edu
08/24/94 18:46
185/4
Subject: Request: Curry Chicken Salad Recipe
To anyone who might know,
I'm searching for a Curry Chicken Salad Recipe. I've only had this out
on the east coast, but have never seen a recipe for it.
Thanks - hope you can help
---------------------------------------------------------
jaspercm@tso.uc.edu
08/26/94 19:37
170/3
Subject: crock pot
I'm looking for some easy (and tasty) recipies for a crock pot. I hate to
cook and frequently am too tired when I get home from work. Anyone have
anything? Thanks.
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Refd:854
Refd:857
Refd:865
doss@tso.uc.edu
08/26/94 23:19
543/12
853
Subject: Re: crock pot
A simple one that I love is sausage and cabbage. Just cut up the sausage,
cabbage, carrots, and potatoes and just let it cook on low heat all day. The
only problem is, you house will stink of cabbage for a few hours after that.
Hmmm, that sounds good, but unfortunately it's way to late to make it tonight.
:)
(Btw, to know if the sausage is cooked, take a piece out and cut it. If it
cuts easily, it's done. If you have to work at it even a little bit, it's not
done so DON"T eat it!! It's not healthy to eat under-cooked pork.)
Sandy
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usr0482a@tso.uc.edu
08/30/94 10:35
155/4
Subject: Oreo Delight
Does anyone have a recipe for this dessert? It is somewhat like a light
pudding with an oreo crust and oreos crushed in it? Thanks in advance.
John
---------------------------------------------------------
Refd:859
usr5698a@tso.uc.edu
08/30/94 15:29
418/8
853
Subject: Re: crock pot
I love to make homemade spaghetti sauce in the crock pot. If I'm able to make
meatballs ahead of time, perhaps over the weekend, I'll cook them in the
sauce. Then I use the leftovers for meatball subs...yum. Another good crock
pot recipe is with various types of roasts, with a few potatoes and onions
thrown in. If you want specific recipes, let me know, and I'll post them or
e-mail, whichever you like!
-Sandy
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usr5698a@tso.uc.edu
08/30/94 15:33
294/5
Subject: Refrigerator pickles
A few years ago, Kroger sold packets of refrigerator pickle mix, both sweet
and dill. I haven't seen them recently, and I enjoyed making pickles that way.
Does anyone have some good refrigerator pickle recipes out there? I need to
find some soon, for when the cukes ripen! Thanks...
-Sandy
---------------------------------------------------------
Refd:882
usr9532a@tso.uc.edu
08/31/94 20:42
1232/34
856
Subject: Re: Oreo Delight
John, I have 2 different recipes. They're similar, but each has a little
different flavor.
Oreo Dessert:
4 C. Oreo crumbs 1 small instant chocolat pudding
8 oz. cream cheese 2 small (or 1 large) Cool Whip
1 C. butter/margarin 1 C. powdered sugar
Reserve 1/2 C. Oreo crumbs.
Place remaining crumbs in bottom of 13/9 pan. Melt butter and drizzle over
crumbs. Mix & refrigerate for 1 hour. Mix cream cheese, sugar, and half of the
cool whip. Spread over crumbs & refrigerate for 1 hour. Mix pudding according
to directions. Pour over cream cheese and refrigerate for 1 hour. Spread cool
whip on top and sprinkle reserved Oreo crumbs. Keep refrigerated. (Note: don't
try skipping the hour refrigeration in between layers. They will blend
together).
Dirt Pudding:
9 oz. Cool Whip (2) 3 oz. vanilla instant puddings
1/2 stick margarine 3 C. milk
8 oz. cream cheese 1 pkg. Oreos
1 C. powdered sugar
Combine Cool Whip, margarine, cream cheese and sugar. Mix pudding and milk,
and add to cool whip mixture. Crush cookies and add to mix. Serve in a planter
with a shovel, and a few gummy worms thrown in for good measure!
These are, of course, low-fat recipes!
Enjoy!
Susan
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Refd:860
usr0482a@tso.uc.edu
09/01/94 14:54
139/6
859
Subject: Re: Oreo Delight
Susan,
Thanks very much for the recipes. The second one sounds like the one that I
had eaten - and not quite so many calories!
John
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cblockso@tso.uc.edu
09/02/94 12:00
428/6
Subject: Ammonia In A Cream Puff Recipe
Does anyone know the purpose of adding 1/4 tsp. of ammonia to a recipe
for cream puffs? Someone showed me a recipe from the early 1900's
which had this ingredient listed along with other typical cream puff
ingredients. I think it sounds weird and may even be dangerous. The
author of the recipe claimed the recipe was a family favorite. Could
ammonia be some kind of leavening agent? Any comments would be appreciated.
---------------------------------------------------------
Refd:862
Refd:870
jaspercm@tso.uc.edu
09/02/94 15:31
111/2
861
Subject: Re: Ammonia In A Cream Puff Recipe
Ammonia is listed as a yeast nutrient (it helps yeast) but Iwouldn't eat it!
Even that small of an amount!
---------------------------------------------------------
Refd:866
jsargent@tso.uc.edu
09/03/94 14:08
1012/25
555
Subject: Re: I Want Cheescake!
I found this recipe in one of my mother's family cook books!
***************************************************************************
Crust:
***************************************************************************
2 cups finely ground graham cracker crumbs
1 stick melted butter or margarine
1/4 cup sugar
Mix well. Press into oblong glass baking dish.
***************************************************************************
Filling:
***************************************************************************
2 (8 oz.) pkg. of Philadelpia cream cheese
2 eggs
1/3 cup sugar
1 ;arge can evaporated milk
1 heaping tsp. vanilla
In large mixing bowl, beat cream cheese until fluffy. Add eggs. Beat.
Add milk and vanilla. Beat good. Pour in crust. Bake 45 minutes of until
set up and browned lightly. Bake at 300 degrees. Cool before serving. Top
with cherries or pineapple, etc.
I hope this helped you out.
*******Jody*******
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Refd:864
doss@tso.uc.edu
09/04/94 12:35
194/5
863
Subject: Re: I Want Cheescake!
I know there's such a thing as chocolate cheesecake. How would I add the
chocolate to this recipe? What type of chocolate and how much? I've never
tried it and I've always wanted to.
Sandy
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usr5992a@tso.uc.edu
09/04/94 21:13
269/6
853
Subject: Re: crock pot
Cynthia,
You will find MANY crock pot recipes on this Recipe Exchange Bulletin Board!
Simply type m.s then when prompted, type a for ALL, and you will discover
a host of crock pot recipes that other TSOL users have entered. Some appear
to be quite good!
Bye!
---------------------------------------------------------
jblack@tso.uc.edu
09/06/94 14:29
259/5
Subject: vinegar and honey regime
Can someone clue me in on the benefits of the bits and pieces I've heard
about drinking a proportion of venegar and honey with meals? Also the
vodka soaked golden raisins? I know this should be addressed to a health
network, but this is easier.
Thanks.
---------------------------------------------------------
jblack@tso.uc.edu
09/06/94 14:33
181/3
Subject: rice casserole in crockpot
I once heard of a good rice recipe but didn't copy it..had cheese and rice,
but wasn't the spinach and rice we've all had for years. Does anyone know
of rice crockpot recipes?
---------------------------------------------------------
jsargent@tso.uc.edu
09/07/94 18:59
1490/43
Subject: Sicilian Lasagna
1 (16 oz.) box lasagna noodles
**************************************
Spinach Filling:
**************************************
2 boxes frozen chopped spinach, cooked and drained.
3 lbs. ground chuck, boiled and drained.]
1 1/2 tsp. black pepper.
1/4 to 1/2 tsp. salt.
1 tsp. garlic powder.
1 tsp. whole oregano.
3/4 to 1 cup Romano cheese
3 eggs.
1 (8 oz.) can Parmesan cheese.
Mix together, adding one egg at a time. Set aside.
****************************************************************
Tomato Sauce:
*****************************************
3 (15 oz.) cans tomato sauce.
1 (16 oz.) can tomato paste.
1/2 tsp.salt
1/4 tsp. black pepper.
1 tsp. whole oregano
1 tsp. garlic powder or garlic glove
1/2 chopped onions
1/2 tsp. parsley
2 to 3 tbsp. oil.
1 1/4 cans wtaer
1 cup Parmesan cheese
In a heavy 5 to 6 quart pan, add oil, onions, garlic, and parsley.
Saute until tender. Add tomato sauce and tomato paste and rinse cans out with
water.; add cheese. Simmer 3 to 4 hours. Cook noodles as directed.
*****************************************
In a 13 X 9 - inch Dish:
First layer; Tomato sauce, cover bottom.
Second layer; Noodles.
Third layer; Spinach filling.
Fourth layer; Noodles.
continue each layer until dish is filled, ending last layer with tomato
sauce,. Bake in oven at 350 degrees for 30 minutes or until sides bubble.
*******************************************************************************
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jsargent@tso.uc.edu
09/08/94 10:12
86/2
Subject: Blackberry Cake?
I need to know if anyone has a recipe for making Blackberry Cake with a
cake mix?
---------------------------------------------------------
usr3928a@tso.uc.edu
09/13/94 12:48
417/13
Subject: ITALIAN/MEDITERRANEAN CHICKEN
2 BONELESS,SKINLESS CHICKEN BREAST HALVES
2 TABLESPOONS FINER FOODS FROM CALPHAION ITALIAN/MEDITERRANEAN OIL
BLACK PEPPER,TO TASTE
1 RED PEPPER,SLICED INTO SMALL STRIPS
1 GREEN BELL PEPPER,SLICED INTO SMALL STRIPS
1 ONION QUARTERED AND SLICED INTO INTO STRIPS
1 CLOVE GARLIC,MINCED
1 CUP CHICKEN BROTH
1 CUP DRY RED WINE
4 TABLESPOONS TOMATO PASTE
1/4 TEASPOON CRUSHED DRY RED PEPPER
Let Me Know If You Like It,
---------------------------------------------------------
usr3928a@tso.uc.edu
09/13/94 13:23
971/22
Subject: ITALIAN VEGETABLE STIR FRY
1 TABLESPOON FINER FOODS FROM CALPHALON ITALIAN/MEDITERRANEAN OIL
6 SCALLIONS,CHOPPED
1 YELLOW BELL PEPPER,JULIENNE SLICED
2 ZUCCHINI,JULIENNE SLICED
2 CUPS SLICED MUSHROOMS
6 PLUM TOMATOES,CUT IN THIN WEDGES
1 TEASPOON FINER FOODS FROM CALPHALON PASTA SEASONING
1 TEASPOON RED WINE VINEGAR
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTA
PREHEAT A CALPHAION STRI FRY PAN ON MEDIUM-HIGH TO
HIGH HEAT.WHEN RIM OF PAM IS HOT TO THE TOUCH,ADD OIL
AND HEAT ANOUTHER MINUTE.ADD SCALLIONS AND STIR FRY FOR
ONE MINUTE.ADD YELLOW PEPPERS AND ZUCCHINI AND STIR
FRY FOR TWO MINUTES.ADD MUSHROOMS AND STIR FRY FOR ONE
MINUTE.ADD TOMATOES AND STIR FRY FOR ONE MINUTE.SEASON
WITH PASTA SEASONING,RED WINE VINEGAR,SALT AND BLACK
PEPPER.TOSS TOGETHER IN PAN TO MIX THOROUGHLY.SERVE IMMEDIATELY.
SREVES 4 TO 6 AS A SIDE DISH OR SERVES 2 TO 4 AS AN ENTREE
OVER PASTA.
LET ME KNOW IF YOU LIKE IT.
JOE...........................
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usr3928a@tso.uc.edu
09/13/94 21:28
965/21
Subject: check WITH #874
PREHEAT A CALPHALON 2-QUART SAUTE PAN ON MEDIUM HEAT.ADD 1 TABLESPOON ITAL-
IAN/MEDITERRANEAN OIL AND HEAT ON ADDITIONAL MINUTE.SEASON CHICKEN BREASTS
WITH BLACK PEPPER AND PLACE IN PAN.SAUTE CHICKEN BREASTS UNTIL LIGHTLY BROWN.
ABOUT 4-5 MINUTES ON EACH SIDE.USE A FLEXIBLE STRAIGHT-EDGED METAL SPATULA TO
TURN THE CHICKEN.REMOVE CHICKEN AND SET ASIDE.
ADD REMAINING 1 TABLESPOON ITALIAN/MEDITERRANEAN OIL AND HEAT AN ADDITIONAL
MINUTE.ADD BELL PEPPERS.ONION AND GARLIC AND SAUTE UNTIL TENDER.ABOUT 10
MINUTES.
STIR IN CHICKEN BROTH,RED WINE.TOMATO PASTE AND CRUSHED RED PEPPER.PLACE
CHICKEN BREASTS ON TOP OF MIXTURE.SPOON SOME OF THE SAUCE ON THE TOP OF THE
CHICKEN BREASTS.
COVER AND SIMMER 15 MINUTES.
SERVES 2.
IF YOU LIKE IT LET ME KNOW,
JOE.....
******************************************************************************
******************************************************************************
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kh4@tso.uc.edu
09/17/94 20:35
154/2
Subject: Request: FOOD KIDS WILL EAT
I have 2 kids (5&8) they eat hot dogs spagetti grilled cheese but little else
I am looking for a few kid tested items that adults like too-- thanks
---------------------------------------------------------
Refd:878
Refd:881
cblockso@tso.uc.edu
09/19/94 07:41
733/10
877
Subject: Re: Request: FOOD KIDS WILL EAT
I also have two children (ages 4 and 8) which have picky eating habits.
I try to involve my children with the food preparation- that seems to help
build their appetites for food. As a Registered Dietitian, I would like
to ease your anxiety about your children's food consumption. Try to think
of their food consumption for an entire day or even several days to see if
they are getting enough good stuff. Each meal doesn't need to be completely
balanced. Keep nutritious snack stuff available (fruit, raw vegetables,
whole grain crackers and bread, cheese, peanut butter, juice....). I've
also been known to slip my kids a "Flintstone Multiple Vitamin" when I
know their food consumption has been especially bad. Good luck.
---------------------------------------------------------
scors@tso.uc.edu
09/21/94 19:16
218/3
Subject: Veggie Pizza
Does anybody out there have the recipe for a veggie pizza using crescent rolls
as the crust? I tried it at a party last week and thought it was great. I
would appreciate it if I could get a copy. Thanks, Sandy
---------------------------------------------------------
Refd:885
usr5698a@tso.uc.edu
09/23/94 16:59
366/6
877
Subject: Re: Request: FOOD KIDS WILL EAT
My boys (ages 5 & 6) are picky too. Actually , mainly my five year old. He
does like fajitas (as long as I keep onions and peppers separate!), or cheese
melted in tortillas. He'll eat spaghetti with meatballs, which you already
mentioned, and then we use leftovers for meatball subs. Of course, we have the
old standbys of peanut butter, or cereal!
-Sandy Blais
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usr4905a@tso.uc.edu
09/26/94 22:58
749/23
858
Subject: Re: Refrigerator pickles
This is a recipe for freezer pickles but I don't see why you could not
make a smaller batch and store them in the freezer. Infact when you
don't freezer them, I think they are crispier. Hope this is what you
want. Eleanor Bardes
FREEZER PICKLES makes 4 1/2 pints
3 3 1/2 quarts sliced cucumbers
1 teaspoon celery seed
1 tablespoon non-iodized salt
1 medium onion sliced
1 red and green pepper sliced (optional)
Combine the above ingredients in a glass or stainless steel bowl.
1 cup cider vinegar
2 cups sugar
Bring the liquids to a boil and then let cool until hand can touch the
bottom of the pan. Pour over cucumbers and mix. Let stand 30 minutes
and mix again. Fill freezer containers dividing the liquid evenly.
---------------------------------------------------------
Refd:884
usr8570a@tso.uc.edu
10/02/94 00:33
77/1
851
Subject: Re: Vegie pizza
I can't make heads or tails of this recipe--Is your keyboard screwed up?
---------------------------------------------------------
syl@tso.uc.edu
10/02/94 21:05
444/6
882
Subject: Re: Refrigerator pickles
I make a frozen slaw similar to the refrigerator pickle recipe. I use white
vinegar instead of cider vinegar. The recipe just calls for shredded
cabbage, onion and green peppers. It is a good way to save/use cabbage
from the garden when you have so much coming on that you don't know what
to do with it. When I serve it, I take it out about 20 minuntes before
serving, breaking it up with a fork. It is eaten slightly crunchy. Delicious!
---------------------------------------------------------
usr4445a@tso.uc.edu
10/04/94 07:12
51/1
880
Subject: Re: Veggie Pizza
You might want to take a look at message #851.
---------------------------------------------------------
usr7048a@tso.uc.edu
10/07/94 10:30
214/6
Subject: goetta recipe
I,m looking for a goetta recipe that has a lot of seasonings in it. Most
recipes just add salt and pepper and bay leaves. This is somewhat blah.
Please e-mail me your recipe at
usr7048a@tso.uc.edu
Thanks
---------------------------------------------------------
Refd:887
Refd:888
kh4@tso.uc.edu
10/07/94 21:24
143/2
886
Subject: Re: goetta recipe
Check the Cincinnati Enq for last week. The food section had at least @ in
there. I have not tried either but did notice them. Good luck
---------------------------------------------------------
jknueven@tso.uc.edu
10/08/94 13:43
277/4
886
Subject: Re: goetta recipe
Most goetta recipes call for ground pork - did you ever consider substituting
one of your spicier pork sausages for the regualr pork - you can get built
in spices. We almost always use pork sausage although not anything real
spicy but that is a matter of personal appeal.
---------------------------------------------------------
Refd:889
usr7048a@tso.uc.edu
10/08/94 14:37
165/3
888
Subject: Re: goetta recipe
Joe, I considered using pork sausage but the problem with that is commercial
pork sausage is full of fat, something I have to watch out for. But thanks,
anyway.
---------------------------------------------------------
Refd:893
esimonds@tso.uc.edu
10/08/94 18:56
658/13
Subject: Veggies Unite!
In the latest edition of the Scout Report, a listserv that tracks new stuff on
the internet, wades through the chaff, and comes up with a weekly list of Not
To Be Missed gopher, telnet and web sites, there is a reference to a
searchable web page with a database of 8000+ vegetarian recipes. Ever wonder
how to make rutabaga/parsnip/horseradish pie? It's probably in there. I
haven't actually visited it yet, but the web address is:
http://www-sc.ucssc.indiana.edu/cgi-bin/recipes
If you are interested in checking it out and don't know how, drop by the
internet sig and ask someone for help. It's about time you learned how to use
the web anyway.
---------------------------------------------------------
Refd:891
esimonds@tso.uc.edu
10/08/94 21:29
2795/73
890
Subject: Re: Veggies Unite!
I almost always answer my own posts. I went to visit the veggies unite web
site, and it appears to be all it advertises. I checked out the
rutabaga/parsnip/horseradish pie, however, and it didn't have a recipe. I did
search on rutabaga, and got a recipe for Winter Vegetable Soup Filled Acorn
Squash. The database had nothing on my least favorite vegetable, the parsnip.
The only entry for horseradish was a recipe for Japanese Salad Dressing which
included an ingredient called wasabe powder (green horseradish powder) which
I'm sure you will be able to find at the local Kroger or Thriftway.
I did acquire a vegetarian chili recipe in which the author compares his chili
to Cincinnati chili:
Subject: VEGAN: Sweet Seitan Chili
From: mad4@ellis.uchicago.edu (Bill Maddex)
Date: 28 Jan 93 23:27:53 GMT
From haute cuisine to diner food. Will this guy ever give up?
With the Superbowl just days away I figure you might want more than just one
or two chilis out there. This isn't my favorite, but it's the most popular
@parties, and has been well recieved on the last three Grateful Dead tours.
(that may not be much of an endorsement, but hey...)
Anyway, to make this correctly, you need to play something backwards,
preferably something w/a back mask like "you are ruining your needle."
Sorta inspired by classic Cincy Chili, though I imagine a native would be
apalled...
For about six big bowls full:
1t garlic/chili oil
2 lg onions, chopped fine
6 cloves garlic, pressed
2C water
2T hatcho miso (soy)
1 1/2T brown rice vinegar
1T umeboshi vinegar
1-2 bay leaves (about a total of 2 square inches) crushed
6 allspice berries
6 cloves
4T chili powder (I make my own but my recipe varies)
1t ground cumin
1t cocoa powder
1t cinamon
1/4t nutmeg
1/8t ginger powder
2C tomato sauce
1t cayenne
2C cooked pinto beans
2C seitan, cut into 1" cubes
Tie up the bay leaves, cloves and allspice berries in a cheesecloth bag to
ease removal after cooking. In a heavy dutch oven or stock pot, heat oil on
med high. Saute onions until translucent, stiring often to be sure they don't
brown. Add garlic and saute about two more minutes. Add spices and saute
another two minutes, then add remaining ingredients and bring to a boil.
Reduce heat and simmer 1-2 hours, depending on desired thickness and distinct
flavor desired--the longer you cook it the more it will acquire a sort of
undifferentiated cafeteria flavor:-)
Serve over spaghetti or spaghetti squash, w/beer, of course.
Billy Magic
Of course every Cincinnati kitchen has some seitan and a little hatcho miso
laying around. I suggest substituting a can of beer for any ingredient that
you don't have readily available, and it will taste just like the Skyline you
had that time at 3AM after you left the Back Porch...
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usr12413@tso.uc.edu
10/09/94 07:27
127/4
Subject: ICE CREAM/SHERBERT
2 14-OUNCE CANS SWEETENED EVAPORATED MILK
2 28-OUNCE BOTTLES ANY SODA POP
COMBINE INGREDIENTS. CHILL AND FREEZE(2 QUARTS)
---------------------------------------------------------
Refd:895
jknueven@tso.uc.edu
10/09/94 11:26
311/7
889
Subject: Re: goetta recipe
If you are avoiding fat seems to me that goetta is not for you. I just
bought (ugh!) a package of no-chlorestral goetta at the supermarket - it
may be no-chlorestral but it cerainly is not no-fat - exactly how they get
that combination is a mystery to me. BTW, it is not as good as the real
thing.
Joe K
---------------------------------------------------------
Refd:894
usr7048a@tso.uc.edu
10/09/94 14:57
268/5
893
Subject: Re: goetta recipe
Joe
When my wife makes goetta, and after she boils and removes the pork, she
refrigerates the stock overnight. She thens removes the solid fat the next day
and then continues making the goetta. While it may not be total fat removal,
it certainly is fat deficient.
---------------------------------------------------------
syl@tso.uc.edu
10/09/94 22:10
88/5
892
Subject: Re: ICE CREAM/SHERBERT
Ken, is that sweetened 'condensed' evaportated milk?
It sounds simple enough!
Syl
---------------------------------------------------------
Refd:898
cblockso@tso.uc.edu
10/11/94 13:34
1333/27
Subject: Pumpkin Burgers
The title of this recipe sounds kinda like "a slice of pumpkin on a bun"-
but it is not. This recipe is a favorite one for my family and one that
is popular at the Circleville Pumpkin Show (October 19-22, 1994 in
Circleville, Ohio). These pumpkin burgers taste like sloppy joes.
The canned pumpkin ingredient adds some vitamin A and fiber. I've tried
making these with ground turkey, but for some reason they aren't as good.
I hope you like these:
Pumpkin Burgers
1 1/2 lbs. lean ground beef
1 medium, chopped yellow onion
12 oz. bottle chili sauce
1/2 - 1 cup canned pumpkin (100% pureed pumpkin- not the canned pumpkin mix)
1 tsp. salt (optional)
1 tsp. pepper
1 tsp. pumpkin pie spice
1 can tomato soup (straight out of the can. Do not dilute)
Brown together the ground beef and the chopped onion. Add other ingredients
and let simmer for about one hour. Serve on buns. Makes 8 - 10 servings.
Nutritional analysis (1/8 burger recipe plus one medium, enriched hamburger
bun) calories: 328, Fat: 10 grams, Protein: 17 grams, Sodium: 1364 mg.,
Vitamin A: 3526 I.U. To lower the fat content: drain ground beef well
before adding other ingredients or substitute ground turkey.
Recipe source: Circleville Pumpkin Show
(always starts the third Wednesday in October thru Saturday)
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usr12354@tso.uc.edu
10/13/94 07:04
138/5
Subject: Chicken Paprikash?
Hi. I'm looking for a chicken paprikash recipe. anyone have one? I think
it falls under the Polish menu...
mail or post.
usr12354
---------------------------------------------------------
usr12413@tso.uc.edu
10/13/94 07:04
52/3
895
Subject: Re: ICE CREAM/SHERBERT
That would be Eagle Brand Evaporated Milk.
Ken
---------------------------------------------------------
usr0526a@tso.uc.edu
10/14/94 09:34
358/7
Subject: Chinese Restaurants
I know this is a recipe exchange, but I wasn't sure where else to post this.
Can anyone recommend a good Chinese restaurant in the Sharonville/Springdale
area? I just can't seem to find one that I like. I judge them originally
by their won ton soup and fried rice, and if I don't like those, I'm usually
not happy with the rest of their food.
Thanks.
---------------------------------------------------------
Refd:900
Refd:902
Refd:906
Refd:940
Refd:1076
cblockso@tso.uc.edu
10/14/94 13:36
420/6
899
Subject: Re: Chinese Restaurants
My family's favorite place isn't in Sharonville/Springdale- it's in
Silverton. It's definately worth the drive to the Szechuan Wik, 7207
Montgomery Road 891-0123. (Sorry for the typo on Wok, not Wik- I can't
seem to make this editor work!). The Szechuan Wok has great food, service
and prices. All this talk about Chinese food is making me hungry. I
think I 'll make a trip out there tonight!!! yummmmmmmmmm.
---------------------------------------------------------
horishny@tso.uc.edu
10/14/94 14:29
533/12
Subject: Clam chowder variation
I had some clam chowder that I really enjoyed and can't get the recipe. I was
wondering if anyone else had heard of this variation or had done something
similar. It was referred to as, "Scandanavian Clam Chowder" and what they evi-
dently did was add some shredded cabbage and a bit of caraway seed to New Eng-
land Clam Chowder.
It tastes wonderful and I'll probably end up experimenting, but in case
someone has some amounts and ways of preparation that would cut back on my
attempts, I'd appreciate hearing from you.
leo
---------------------------------------------------------
rperry@tso.uc.edu
10/16/94 22:18
900/14
899
Subject: Re: Chinese Restaurants
Sorry that I can't speak for any Chinese restaurants on that side of town, but
if you care to take a small drive I can readily recommend the Blue Gibbon on
Tennessee Avenue, just off the Norwood lateral between Reading and Paddock
roads. My personal favorites are the hot & sour soup, sesame cold
noodles, and the wontons with hot sauce (this hot sauce is a "die for").
After those for starters, the orange flavored chicken or szechuan sesame beef
are great main courses. I know that I have tried at least 30 Chinese
restaurants in Cincinnati and No. Kentucky and so far Blue Gibbon is the best.
Now if you _really_ want to try somewhere GREAT and don't mind an even
longer drive, try Ban Thai in Eastgate. This is some of the finest Thai food
in town. Try the pad thai or a specialty dish called "What a Feeling". One
try and you'll be a regular patron like me. See you there!!
Richard
---------------------------------------------------------
Refd:903
usr1390a@tso.uc.edu
10/19/94 08:20
469/8
902
Subject: Re: Chinese Restaurants
I can't remember the name of the one I used to go to in Evendale...but it's
right on Reading Rd., just south of Furrows(maybe a block or 2...can't
remember exactly!) on the right as you go south. It's a little place...really
just a "hole in the wall"...but has very good food!! Also, not much in the
way of parking...but most of their business is take-out anyway! Anyone
know which one I mean??
Later=======>Paul Hoskins<======8)
---------------------------------------------------------
Refd:904
Refd:905
esimonds@tso.uc.edu
10/19/94 08:28
653/11
903
Subject: Re: Chinese Restaurants
If you have never tried a Mongolian Barbeque, check out Ta Han on Chester Road
between Sharon and Kemper. You make up your own combination of veggies and
meat, make up your own sauce from about eight ingredients, and then a cook
stir fries your selections on a huge mongolian griddle. You can make it hot
or sweet, put a lot of beef or chicken or turkey in it, select only the
vegetables you like and for dinner, you can keep going back for more until you
burst. (Keep in mind that bursting is considered impolite in Mongolia)
I have loved mongolian barbeques since my first one when I lived in Taiwan. I
have been collecting them ever since.
---------------------------------------------------------
kit@tso.uc.edu
10/19/94 14:01
646/16
903
Subject: Re: Chinese Restaurants
The Chinese restaurant in Evendale is China Cooking at 10599 Reading Road.
tel: 769-4123. Your right that the restaurant is not much but everybody uses
it for carry out.
I like their moo shu pork but you need to ask for extra rice pancakes because
you only get 3 with the order...you get enough of the moo shu pork and plum
sauce for about 6 pancakes. Then you roll them yourself like a burrito.
My son was very disappointed in their sweet and sour but that's the only
complaint.
There's another chinese restaurant in the heart of Sharonville that was
recommended to me - sorry I don't remember the name -but I didn't like it
anyway.
Kit
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usr12259@tso.uc.edu
10/22/94 12:31
155/3
899
Subject: Re: Chinese Restaurants
I would suggest the Panda in Princeton Plaza across from Tri-Co.
Mall - I've always had good luck with their Szechwan, and the
prices were reasonable.
---------------------------------------------------------
Refd:907
edstanek@tso.uc.edu
10/24/94 17:22
147/4
906
Subject: Re: Chinese Restaurants
If I may use this current thread to ask a question, does anyone know
of Chinese restaurant in the area which serves "dim sum" style?
edstanek
---------------------------------------------------------
Refd:908
usr4905a@tso.uc.edu
10/24/94 20:31
192/3
907
Subject: Re: Chinese Restaurants
I believe the Chinese restaurant in the Kroger shopping center(at the other
end) on Fields Ertel Road has dim sum. I don't remember the name of the
restaurant. BTW just what is dim sum?
---------------------------------------------------------
Refd:909
edstanek@tso.uc.edu
10/25/94 17:12
147/4
908
Subject: Re: Chinese Restaurants
I'm told that dim sum literaly means "dumpling." All I know for sure is
that I like the style. Where abouts on Fields-Ertle is that?
edstanek
---------------------------------------------------------
Refd:910
Refd:911
hchan@tso.uc.edu
10/25/94 20:42
738/12
909
Subject: Re: Chinese Restaurants
According to my Chinese professor in college, the literal meaning of "dim
sum" is "to touch the heart." In this case, it's a verb used as a noun, and
it generically refers to a snack dish that goes with morning or afternoon
tea. I suppose that this type of dining brings one much pleasure, so the
food is called "dim sum."
I have seen the ad for this restaurant, which is called the Grand Oriental
Chinese Restaurant, on Fields-Ertel Rd. The restaurant serves dim sum during
lunch hours on weekends. I have never been to this restaurant, so I can't
give you a recommendation. In fact, I seldom go to Chinese restaurants in
Cincinnati. I guess I am too spoiled by the many great Chinese restaurants
in my hometown--Los Angeles.
---------------------------------------------------------
usr4905a@tso.uc.edu
10/25/94 23:11
186/3
909
Subject: Re: Chinese Restaurants
Edward: The restaurant name in message 910 was the one that I was thinking
of, but at the time I could not think of it. It is in Symmes Twp just east of
I-71 in Fields Ertel Road.
---------------------------------------------------------
scors@tso.uc.edu
10/30/94 20:08
100/8
Subject: Linda's Pumpkin Bread Message 398
Just wanted to tell you I tried your recipe this weekend and it was great!
Thanks. Sandy
---------------------------------------------------------
usr5335a@tso.uc.edu
11/01/94 20:19
404/6
Subject: re: Chinese restaurants
Try the Lotus Buffet on the corner of Kemper and Chester Rds. They set up
several dishes and you pick what you want. I wasn't impressed, but my wife and
daughter liked it. There is also the First Wok on Kemper Rd in the Forest Park
Kroger mall, It is not too bad or the Golden Chef on Route 4 near Jungle JIms.
First Wok and Golden Chef are my favorites for a quickie meal.
E
---------------------------------------------------------
wolfe@tso.uc.edu
11/03/94 00:11
908/28
Subject: Fat Free Chocolate Therapy Cake
Fat Free Chocolate Therapy Cake
This is an excellect cold, rainy day, drown-your-sorrows,
woe is me, lover-ran-off-with-a-Home Shopping Network
Pitchperson, kind of cake. It's a rich chocolatey snack
cake that makes 10 decadent fat free slices.
Preheat your oven to 325 degrees. In a medium bowl, mix
the following ingredients one at a time, stirring well at
each addition:
6 egg whites
3/4 cup of sugar
1 Tablespoon of vanilla
3/4 cup of flour
1/3 cup of cocoa
1/2 teaspoon of salt
1 teaspoon of baking powder
1 1/2 cups of marshmallow creme.
Mix until the marshmallow lumps are gone. Pour
batter into a 9by9 inch pan (or bread pan for a higher
cake) that's been lightly coated with cooking spray.
Bake for 30 minutes. Eat warm, dipped in milk, or
covered with fat free chocolate sauce. (Hershey's)
From "The Fat Free Junkfood Cookbook" (used by author
permission) Book Info: wolfe@tso.uc.edu
---------------------------------------------------------
Refd:927
usr0526a@tso.uc.edu
11/04/94 16:55
394/6
Subject: Re: Chinese Restaurants
Thanks to all for your suggestions on Chinese restaurants in the tri county
area. I'll try some of them, but do agree with the person who mentioned
Grand Oriental in Symmes Township. I also recently tried Wok and Roll on
rte 4 (near Outback Steakhouse) and was impressed with the value of their
lunch special. There was a lot of food, and it was good. I'm going to give
it another try.
---------------------------------------------------------
usr5335a@tso.uc.edu
11/06/94 18:06
619/9
Subject: French Onion Soup
The simple way I like French onion soup is to sautee a couple of very large
sliced white onions in butter, just until they start to become tender. Then
add about 4 cups of water and 5 or 6 beef boullion cubes and allow to simmer
until the cubes are completely dissolved and the onions are limp. Put the
onion soup into single serving bowls and place a thick piece of French bread
toast to float in the soup. On top of the toast, put some Guyere or Swiss
cheese and place in the oven just until the cheese starts to melt. Not very
fancy but my wife likes it and that's what counts.
E
---------------------------------------------------------
usr4445a@tso.uc.edu
11/12/94 07:17
329/6
Subject: Pumpkin butter
With the gardening now finished for the year, we turn to how to use the pro-
duce. It seems that we had a surplus of pumpkins and were talking of how best
to use them. My son said, "We make apple butter, and that's good. How about
pumpkin butter?" Sounds good, too. Does anyone have any ideas of how to go
about it?
Jim
---------------------------------------------------------
Refd:919
usr4387a@tso.uc.edu
11/12/94 11:38
2037/96
918
Subject: Re: Pumpkin butter and other Pumpkin recipes
PUMPKIN BUTTER
12 cups cubed pumpkin (3 cups solid pack)
2 cups sugar
1-2 cups apple cider
1 tsp ground cinnamon
1/4 tsp ground cloves
or 1 1/2 tsp pumpkin pie spice
Cook in Crockpot on high for 1-2 hours
Reduce to low 8-10 hours
or until pumpkin is soft
Puree in food processor, food mill or mash through sieve
Return to Crockpot and cook on low 1 hour
PUMPKIN BREAD
Combine:
1 1/4 c. sugar
1/2 c. soft shortening (crisco)
Beat well and add:
2 eggs
1/3 c. water
1 c. pumpkin
Sift together and add:
1 2/3 c. flour
1/2 tsp. baking powder
1 tsp cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. ginger
1 tsp. baking soda
3/4 tsp salt
1 tablespoon pumpkin pie spice (makes it tastier)
Grease bread pans and bake at 350 degrees for 45-55 minutes.
Makes one big loaf or two small loaves.
PUMPKIN PECAN MUFFINS
4 eggs
2 cups sugar
3/4 cup Miracle Whip or Miracle Whip light
1 can (16oz) pumpkin
1 cup chopped pecans
2&3/4 cups flour
2 teaspoons baking soda
1/2 tsp salt
1/2 tsp gr. cinnamon
Heat oven to 400F
Beat eggs and sugar w mixer until well blended.
Stir in dressing
Add pumpkin and pecans and mix well
Mix flour baking soda salt and cinnamon.
Stir flour mixture into pumpkin mixture.
Beat 2 minutes with on medium speed.
Spoon batter into greased or paper-lined muffin pans
(fill cups full)
Sprinkle with chopped pecans
Bake 15-20 mins
Cool 5 mins; remove from pans Makes 24 muffins
PUMPKIN OAT BRAN MUFFINS
1 1/2 cups unprocessed oat bran
1/2 c brown sugar firmly packed
1/2 cup all purpose flour
2 teaspoons baking powder
1 tsp pumpkin pie spice
1/4 tsp salt
1 cup cooked mashed fresh pumpkin
1/2 cup skim milk
2 egg whites lightly beaten
2 tablespoons vegetable oil
cooking spray
Preheat oven to 425F
Combine first 6 ingredients in a large bowl and stir well.
Make a well in the center of mixture
Combine pumpkin and next 3 ingredients
stir well
Add to dry ingredients stirring just until moistened
Spray muffin pans with spray
Spoon in batter filling 3/4 full
Bake for 20 mins
Remove from pans immediately
---------------------------------------------------------
usr5423a@tso.uc.edu
11/13/94 18:24
74/1
Subject: Sweet Potato Casserole
Does anyone have the recipe for Sweet Potato casserole from Burbanks?
---------------------------------------------------------
brega@tso.uc.edu
11/13/94 23:02
538/12
Subject: fat free quick mexican pizza
Take 2 fat free tortillas
1/2 can fat free refired beans
1 bag of kraft fat free shredded cheddar cheese
1 small can of sliced black olives
black pepper
Preheat the oven to 450 degrees. On a cookie sheet, put the tortillas, and
spread 1/4 can of refried beans on them (as if it was pizza sauce). Use half
a bag of the cheese on top and put the olives on. Sprinkle with pepper. Bake
about 5-8 minutes (or until cheese melts). Serves 2.
Note: tortillas with pizza sauce, fat free mozzarella, and mushrooms, etc.
also works well.
---------------------------------------------------------
brega@tso.uc.edu
11/13/94 23:04
189/3
Subject: SEARCH FOR F_A_T F_R_E_E (or lowfat)
I am always looking for quick, inexpensive, and easy ways to make fat free or
low fat dinners for me and my husband. We are a busy couple, but trying hard
to maintain our youth. Help
---------------------------------------------------------
Refd:923
Refd:928
usr3533a@tso.uc.edu
11/14/94 15:32
451/6
922
Subject: Re: SEARCH FOR F_A_T F_R_E_E (or lowfat)
We have been using a cookbook titled "Lean, Luscious and Meatless." for our
low fat needs. While most of the recipes have a bit of fat in them, most are
easy to make and satisfy even the hungriest of appetites. Try the yogurt,
pineapple, cranberry dessert. The Mushroom Barley soup is great as well for
these chillier November nights. You should be able to find it at the Library
or purchase a copy, I found mine at Barnes & Noble in Kenwood.
---------------------------------------------------------
Refd:924
jaspercm@tso.uc.edu
11/14/94 17:59
896/19
923
Subject: Re: SEARCH FOR F_A_T F_R_E_E (or lowfat)
I've found that Breakstone Fat Free Sour Cream is an excellent tasting fat
free. In fact it's the only one I like at all.
The main recipe I use it for is Beef Stroganoff:
Cut beef into bite size pieces and brown in Sprayed skillet(you can substitute
chicken or ground turkey, but I'll only go so far for low-fat)
Add chopped onions and continue cooking
Combine 2 beef boullion cubes, sour cream and 1/2 cup water
Add mixture to skillet
Stir frequently until water is cooked off and desired consistency is reached
Serve over noodles
The amount of meat and onions depends on personal taste. I've found that 8 oz
package of sour cream is good for two ok servings. The 16oz package gives you
2 large servings and leftovers.
Related note: Fat Free Philly and Frigo low-fat Riccota cheese aren't bad.
Miracle Whip has a fat free spread that isn't bad, but don't expect it to
taste like mayo!
---------------------------------------------------------
kh4@tso.uc.edu
11/19/94 10:07
578/17
Subject: FAT FREE PUMPKIN BREAD TIS THE SEASON
My family really enjoys this even the picky kids goble it up!!
Mix toghter in a big bowl
1Cup applesauce
3 Eggs(fake ones or 4 whites or the traditional egg)
2 Cups can pumpkin
This will look really nasty!!
Add to it
2-3 cups sugar , 3 will make it dessert like
3 Cups folur (can make it 1 wheat rest white)
1/2 tsp each salt and baking powder
1 tsp each of baking soda, cloves,cinnamon, nutmeg
Mix all well and dump into 2 sprayed loaf pans
Bake at 350 for 45 mins to an hour
Let me know if you like it
Karen kh4
---------------------------------------------------------
brega@tso.uc.edu
11/20/94 01:52
443/6
Subject: Re: Chocolate Therapy Cake
Thank you for the fat free recipe. Next time I make it, though, I need to
bake it for about 45 instead of 30 minutes. One side was a bit undercooked.
And I need to find chocolate sauce to top it (my husband brought home syrup,
but it wasn't quite right). He couldn't find the fat free sauce. We really
enjoyed it and confess that we alone ate the whole thing. Now we also have a
renewed addiction to marshmallow fluff! Thanks again.
---------------------------------------------------------
brega@tso.uc.edu
11/20/94 01:56
180/4
915
Subject: Re: Fat Free Junk food Cookbook
Where is this wonderful book. I loved the chocolate therapy cake and I
want--no I need--more.
Any substitutions for fattening items (like shortening) that are used in
baking?
---------------------------------------------------------
Refd:931
usr4180a@tso.uc.edu
11/20/94 17:00
237/5
922
Subject: Re: SEARCH FOR F_A_T F_R_E_E (or lowfat)
There is a fatfree listserv on the internet.
listproc.@apollo.it.luc.edu
leave the subject line blank
in the message area subscribe eat-lf your name
Put your first name and last name where it says your name.
---------------------------------------------------------
Refd:969
mcurtis@tso.uc.edu
11/23/94 15:17
818/31
Subject: Respond to Request 123
I have a low fat bread pudding that has a rum
topping, but I don't know why you couldn't substitute
whiskey or bourbon.
1 1/2 c. lo-fat milk
1/2 c. raisins
1/2 c. packed brown sugar
1/3 c. sugar
1 tsp vanilla
1/4 tsp cinnamon
1 (12 OZ) can evaporated skim milk
10 slices (3/4 inch) French bread, cut or torn in cubes
Pam
Rum Sauce
Combine first 9 ingredients; stir well. Add bread; toss.
Let stand about 1 hour. Spray 10 x 7 inch pan with pam
and spoon mixture into pan. Place in preheated oven. Bake
at 350 for 35 minutes or until set.
Rum Sauce
1/2 c sugar
2 T stick margarine
2 T flour
1 c 2% lo-fat milk
3 T rum or bourbon.
Combine sugar and marg. in a saucepan. Cook till margarine
melts. Add flour, and cook for 1 minute, stirring with a
whisk until thick. Remove from heat, and stir in the rum.
---------------------------------------------------------
jgrueter@tso.uc.edu
11/27/94 00:51
680/20
927
Subject: Re: Fat Free Junk food Cookbook
As this cookbook is one of my more valuable resources, I feel it is a
public service--perhaps even my civic duty--to let people know how to
get a copy or twelve (I'm shopping for Christmas). :) I've made several
recipes and enjoyed every one! And this is a great way to help satisfy
a sweet tooth *and* keep cholesterol levels within limits!
The Fat-Free Junkfood Cookbook
P.O. Box 54172
Cincinnati, OH 45254-0172
The back of my book says it's $14.95, check or money order. Postpaid.
I've also seen it at a few of the bookstores in the area. Call ahead to
find out if one near you carries it. The author (they may ask) is
J. Kevin Wolfe.
Joanne
---------------------------------------------------------
mcurtis@tso.uc.edu
11/27/94 17:42
377/8
Subject: Riccotta
Reading some old recipes from last December, I noticed recipe #286.
This recipe can be made into a very suitable recipe
for people on low-fat diets. Simply substitute lo-
fat ricotta, and eggbeaters for the real culprits in
this recipe. The results will be as satisfactory as
the original recipe. You might also want to use butter
flavored pam in place of real butter.
---------------------------------------------------------
junef@tso.uc.edu
11/27/94 20:25
846/25
Subject: Response to Baked Potatoe Soup
BAKED POTATOE SOUP
1/4 pound (1stick) butter, melted
1 medium onion,diced
1/2 cup flour
8 cups chicken stock (I use College Inn)
3 cups instant potatoes
4 cups half-and-half
2 teaspoons seasoned salt
2 teaspoons dried basil
1 teaspoon Tabasco sauce
6 large red potatoes, cooked and diced
TOPPINGS:
Grated cheddar cheese, crumbled bacon,green onions,chopped
Saute onions in butter, add flur to onions and cook for 5
minutes,stirring often.
In a large pot, put chicken stock and instant potatoes. Add onions
and flour mixture, keep stirring and cook 25-30 minutes on medium heat.
Add half-and-half, seasonings and potatoes. Cok 15 minutes, stirring
often
To serve, top each portion with grated cheddar cheese, crumbled bacon
and chopped green onions. Just like Funky's serves it.
---------------------------------------------------------
Refd:941
ohlaw@tso.uc.edu
12/03/94 01:12
220/3
Subject: Dinner for Two
I want to prepare a romantic dinner for myself and a female friend, but
I'm not sure exactly what to serve. I will need appetizers, main course,
dessert and whatever else you think is appropriate. Any suggestions?
---------------------------------------------------------
Refd:936
Refd:937
usr12413@tso.uc.edu
12/03/94 05:03
141/5
935
Subject: Re: Dinner for Two
You didn't say what the occasion was. Is there something special going
on?
Please responed to aa1092@freenet.lorain.oberlin.edu
Ken
---------------------------------------------------------
kh4@tso.uc.edu
12/04/94 12:47
1147/18
935
Subject: Re: Dinner for Two
You sound like a person whos heart is int he right palce and want too pull
this off , yet not too familar with cooking. what a great thign to plan a
super gift to get too.
I would suggets you make a past dish-- its easy and elegant too. with tall the
all the cut up salad and veggies at the grogery you cant fail.
Buy a goo qualiy pasta not the creamette kind get the homemade lloking stuff
from the gormet area. If you like meat then make a sauce from canned tomatoes
, sausage, adn mushroome peppers etc. If you want seafood pasta then you need
to get cearm cheese and shrimp and/or scallops. add some carrotts and broccoli
from the salad abr. All you need to go with it will be a goo salad (get
spinach and romanie not a head of lettuce) and whatever else you like from the
salad bar. buy some garlic bread or bread sticks. for dessaert try a pound
cake (sara lee) slice it adn top with peaches or any berry and some whipped
cream. Looks great and tastes great but you dont need to be a chef to pull it
off.
If you want some exact recipes and measuements let me know Ill Email ya the
specifics!! send a note to kh4
good luck Karen
---------------------------------------------------------
lachmann@tso.uc.edu
12/04/94 21:26
148/6
Subject: No Fat Rice Krispy treats
Melt 16oz bag of marshmellows
add 2 tbsp of Molly McButter
stir in 6 cups of Rice Krispies
pour into a greased dish.
Yummy, Yummy! And no fat!
---------------------------------------------------------
Refd:939
brega@tso.uc.edu
12/05/94 09:57
406/7
938
Subject: Re: No Fat Rice Krispy treats
Funny you should post this. I came up with a recipe this very weekend. Take
8 ounces of marshmallow fluff, nuke it in the microwave for 30 seconds. Puor
into a bowl. Pour in rice krispies or a generic until the right consistency
is achieved. Spread in a sprayed dish. Cook in the fridge. Normal sized
treats are about 50 calories, and no fat.
Enjoy!
And they take about 2 minutes total to make!
---------------------------------------------------------
snewmark@tso.uc.edu
12/09/94 12:25
110/3
899
Subject: Re: Chinese Restaurants
Try the Rose Cafe in Pisgah (out Reading Road). Wonderful food - just wish
they were still in Roselawn.
---------------------------------------------------------
mcurtis@tso.uc.edu
12/15/94 09:57
532/9
933
Subject: Re: Response to Baked Potatoe Soup
Thanks for the great baked potato soup recipe. It sounds very
good. Also, I tried the Skyline chili recipe that a reader
sent in. It was fantastic. I have given up on Cincinnati
chili recipes. I go to a lot of trouble and they taste terrible.
Those are the recipes with the chocolate in them, and they
are all awful. The frugal gourmet had published one, and
I was embarrassed to be from Cincinnati it was so bad. But
this Cincinnati chili recipe is not only EASY, but delicious.
Thanks again for submitting this recipe.
---------------------------------------------------------
Refd:947
bart@tso.uc.edu
12/15/94 20:32
178/4
Subject: halvah
Does anyone know a recipe for halvah? It consists primarily of ground
sesame and honey, but I can't get it right. Even looked in to a few
Jewish cookbooks to no avail!
Bart
---------------------------------------------------------
Refd:943
brega@tso.uc.edu
12/15/94 22:12
80/1
942
Subject: Re: halvah
Ah, another Jew in the area. Shalom. It may be cheaper and easier to buy!
---------------------------------------------------------
rperry@tso.uc.edu
12/19/94 23:02
545/19
Subject: Calling All Chile Heads
For those of you with WWW capability and a love for *HOT & SPICY* food, then
do I have the place for you! The Chile-Heads home page has recipes, tips on
growing, storing, .... you name it.... about chiles. It is located at:
http://chile.ucdmc.ucdavis.edu:8000/www/chile.html
They also have a digest form of their discussion list. To join, you can send
email to:
listserv@chile.ucdmc.ucdavis.edu
with the command Subscribe Chile-Heads-Digest on the first line in the
body of the letter.
Enjoy!
Richard "asbestos mouth" Perry
---------------------------------------------------------
kwells@tso.uc.edu
12/22/94 22:42
51/1
Subject: Need Venison Recipes
Looking for any recipes using venison. Thanks!
---------------------------------------------------------
Refd:949
usr5698a@tso.uc.edu
12/27/94 14:09
279/6
941
Subject: Cinti Chili
Your message about Cinti Chili intrigued me. What number is the recipe for
that on this BB. I couldn't find it as I looked through. I have a recipe that
I like, but it is a lot of work (and it doesn't have chocolate...), but I
would love to find an easier way.
Thanks,
Sandy
---------------------------------------------------------
Refd:948
usr5335a@tso.uc.edu
12/27/94 15:13
96/2
947
Subject: Re: Cinti Chili
look at message 397. That's probably the one you are looking for.
E
---------------------------------------------------------
jaspercm@tso.uc.edu
12/28/94 12:58
388/6
945
Subject: Re: Need Venison Recipes
Bagged ya a buck eh? Thanks to that certain male-bonding activity, our family
has had deer meat on and off for years. Keep in mind that venison is lean
meat. We've substituted venison for beef in most typical recipes, with
success. The best have come from ground deer in chili or casseroles.
Since it is lean, you may want to marinate it first if you plan to grill it
like steak.
---------------------------------------------------------
dineidor@tso.uc.edu
12/28/94 17:30
89/2
Subject: Beer Stew
anyone have a recipe for beef stew using beer as both a marinade and cooking
liquid?
---------------------------------------------------------
Refd:959
Refd:961
jriggs4@tso.uc.edu
12/29/94 10:34
301/6
Subject: Amish Friendship dough
Does anyone know of any other recipes for sourdough starter? I recently
received some starter dough but would like to try other recipes other than the
the one that came with it. (cinnamon bread) Also, how does the dough get
started, or has this stuff been passed around since Adam and Eve?
***
---------------------------------------------------------
Refd:952
Refd:955
Refd:1176
burkemw@tso.uc.edu
12/30/94 08:32
705/11
951
Subject: Re: Amish Friendship dough
Are you making this bread by hand or do you have a bread machine?
I ask as I have a recipe for Sourdough bread but it is for a bread machine.
I will post it if you would like it.
If I remember the legend of Sourdough starter correctly (which is
questionable), before yeast was easily packaged or shipped, people used to
'capture' wild yeast strains by leaving bowls of starter uncovered.
Depending on which strain of yeast was caught, the flavor of the bread was
different. Rather than catching new yeast everytime people would keep some
of the starter and re-use it. According to an article I read some of the
San Francisco sourdough strains were originally captured back in 1849.
---------------------------------------------------------
Refd:953
jriggs4@tso.uc.edu
12/30/94 10:55
206/3
952
Subject: Re: Amish Friendship dough
Thanks for the information. I love knowing the history behind things. I do
happen to have a bread machine and would like your recipe. I would also
like any others that may be out there. Thanks again.
---------------------------------------------------------
Refd:954
burkemw@tso.uc.edu
12/30/94 20:01
817/23
953
Subject: Re: Amish Friendship dough
The starter should be frothy and bubbly when loaded into the
machine (optimum temp is 85 degrees F).
The unbracketed volumes are for a 'regular loaf' and the vol in
brackets are for a 'large loaf.' I have a DAK/Welbilt bread machine and it
makes the 'large' loaf.
1 1/2 cups (2 cups) sourdough starter
1 1/2 cups (2 cups) White bread flour
1 Tablespoon (2 Tbsp) Dry Milk
1 Tbsp (2 Tbsp) Sugar
1 Tsp. (1 1/2 Tsp.) Salt
1 Tbsp. (2 Tbsp.) butter (room temp)
1 tsp. (2 Tsp) Fast Rise Yeast (optional)
OR
2 tsp. (3 tsp) Active Dry Yeast (optional)
According to this recipe, it is a "challenge. In bread machines it
becomes its own art form".
I must admit that I have not tried this, but all of the other
recipes in this book (Electric Bread) have worked well
Good Luck
Mike
---------------------------------------------------------
mcurtis@tso.uc.edu
12/31/94 19:13
216/4
951
Subject: Re: Amish Friendship dough
I don't know why you would bother getting out the bread machine for
this bread, (and I do love machines.) This bread is so easy to
make by hand you certainly don't need to go to the trouble to use
a breadmaker.
---------------------------------------------------------
