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 -1995
((( RECIPE EXCHANGE )))
1) About The Recipe Exchange
2) Recipe Exchange Bulletin Board
usr1183a@tso.uc.edu
01/01/95 12:13
125/3
Subject: Pumpkin Soup
A friend returning from Trinidad told me of a really good pumpkin soup.
Anybody have a recipe that they want to share?
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Refd:957
kwells@tso.uc.edu
01/02/95 18:11
706/20
956
Subject: Re: Pumpkin Soup
TURKEY WILD RICE PUMPKIN SOUP
2 TBL margarine or butter
1/2 cup chopped onion
1/2 cup sliced celery
4 cups chicken or turkey broth
1 can (16oz) solid pack pumpkin
2 cups (10 oz) cubed cooked turkey
2 cups cooked wild rice
1 cup half and half
1 tsp seasoned salt
1/2 tsp ground cinnamon
Cook and stir margaine, onions, and celery in Dutch oven over medium heat
until vegetables are crisp and tender (about 5 min). Add broth and pumpkin.
Bring to a boil; reduce heat and simmer 5 minutes. Stir in turkey, rice,
half and half, salt and cinnamon. Heat to serving temperature; do not boil.
This is a simple to make recipe. It sure is a great change of pace and
great way to enjoy leftover turkey. Enjoy!
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brega@tso.uc.edu
01/03/95 10:10
272/4
Subject: ham
I have a Christmas ham in my freezer that won't go away unless I do something
about it soon. Any suggestions for casseroles, stews, or anything else would
be greatly appreciated. I love simple and quick recipes. I should mention,
it is already honeybaked. Thanks.
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usr0526a@tso.uc.edu
01/03/95 14:23
178/3
950
Subject: Re: Beer Stew
I don't have a recipe handy, but the one I used to have was called
Carbonnades a la Flambade (or something like that...sorry about the spelling).
Beer was a main ingredient.
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usr5698a@tso.uc.edu
01/04/95 13:19
506/8
Subject: Baked Potato Soup
I loved the Baked Potato Soup recently put on this board! We adapted it a wee
bit to make the fat content less, using cooking spray to replace the butter,
and 3 cans of evaporated skim milk and a little regular skim milk to make up
for four cups of half and half. Then we tried to be good and use small
portions of cheese and bacon bits to top the soup. Even my husband, who is
not real fond of "low fat" food, loved it. We thought we'd share our changes,
for anyone who'd like to try it.
-Sandy Blais
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usr4905a@tso.uc.edu
01/06/95 13:45
550/17
950
Subject: Re: Beer Stew
Try this for a beef stew recipe - it is real easy!!
BROWN BEEF IN BEER
.
1 pound beef cut into cubes
2 tablespoons butter or margarine
1 12 ounce can of beer
1/2 teaspoon of salt
pinch of black pepper
1 package (3/4 ounce) of brown gravy mix
.
Brown beef in in the butter. Add the beer, salt and pepper.
Simmer covered for 45 minutes or until beef is tender. Add the gravy
mix and cook until sauce thickens. Serve over noodles.
.
This is the basic recipe. You can add onions, mushrooms and whatever
herbs you like, such as oregano or basil.
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mcurtis@tso.uc.edu
01/07/95 22:55
428/6
Subject: new recipes
These days are really short and the nights are black and long. Let's
have lots of soup recipes and stew recipes to occupy our time and take
our mind off the gloomy weather. Also, I just bought a new breadmaker. I
bet a lot of people got breadmakers for Christmas presents. I would sure
like to have a recipe for sweet rolls and coffecakes for the breadmaker. My
instruction book was limited on this one. Thanks a lot.
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mcurtis@tso.uc.edu
01/07/95 22:58
433/6
Subject: Herbs
Fresh herbs are pretty rare right now unless you want to spend an
arm and a leg for the limp ones at Krogers. What I really would like
to know is, is there a substitute for fresh basil. So many of my
recipes call for a lot of this and I don't think it would be appropriate
to substitute dried basil in many of the recipes. Maybe there is a great
Italian cook out there who has learned a good substitute for us. Thanks. Mary
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brega@tso.uc.edu
01/08/95 20:48
257/4
Subject: food dehydratore
I was thinking of buying a food dehydrator. Anyone have one? Should I go for
the clear trays, or the other kind? How important is a fan? Specifically,
does anyone own a Snackmaster by American Harvest, or a Snackmaster Junior?
Thanks for your help.
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Refd:965
burkemw@tso.uc.edu
01/10/95 16:07
275/5
964
Subject: Re: food dehydratore
I own both a dehydrator and a Snakmaster. My dehydrator does *not*
have a fan and I wish it did. I have to rotate the trays daily as the ones
on the bottom (near the heat) dry out faster than the ones on top. I feel
the fan would help to even things out.
Mike
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Refd:966
burkemw@tso.uc.edu
01/10/95 16:09
133/3
965
Subject: Re: food dehydratore correction
I misunderstood. My Snakmaster is a little thing for making hot
sandwiches. My dehydrator is a Ronco (sans fan).
Mike
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sumbaugh@tso.uc.edu
01/13/95 01:06
200/6
Subject: Potato Soup
I, the new user in e-mail land, can't find the original recipe to revise for
a less consumpuous delight, indicated by the last message. (fewer calories, I
suppose).
e-mail, or board it.
Thanks.
S
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Refd:968
mcurtis@tso.uc.edu
01/13/95 12:54
153/2
967
Subject: Re: Potato Soup
We are referring to recipe 933 which is one of our favorite recipes.
If you can't find this recipe let us know. You should be able to scroll up.
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mcurtis@tso.uc.edu
01/13/95 17:54
768/10
928
Subject: Re: SEARCH FOR F_A_T F_R_E_E (or lowfat)
On Nov. 11 you mentioned a lo-fat net on internet. I tried to do what you
said the way that you said it but it came back as incorrect.Would you tell me
again how to sign up for this. This one is not the end of the world, but
there are a few other bulletin boards on the Internet that are very important
to me and I am not able to understand them. I don't know if you are
interested in the one that I was able to access and have really liked. These
people are really serious. But it is for breadmakers and the bread that comes
out of them. The subject is somewhat limited, but I have a breadmaker and
make bread every night and if we don't eat it I give it away. If you can help
me with this lo-fat thing I would very much appreciate it. Thanks Mary Curtis
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Refd:972
Refd:977
Refd:978
usr5698a@tso.uc.edu
01/14/95 12:10
436/10
Subject: drying food
We do not have a dehydrator, but I would like to dry some apples/fruit. I know
I heard "somewhere" that it could be done in the oven at about 200 degrees,
for maybe an hour or two. Is this correct? Does anything need to be added to
the fruit? I appreciate any help on this. I checked my good old Betty Crocker
book, and it didn't have any info on the subject.
-Thanks is advance!
(oops, make that thanks in advance!)
-Sandy Blais
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cblockso@tso.uc.edu
01/14/95 16:08
1466/39
Subject: Bottom of Barrel Chili
I saw this recipe in the Food Section of the Cincinnati Post and thought
someone else may also want to try it. Richard Knight of Lebanon, Tenn. won
the American Spice Trade association's 1994 Golden Chili Pepper Award with
this recipe.
Bottom Of The Barrel Gang's Heat Wave Chili
1/3 cup chili powder
1 Tbsp ground cumin
1 Tbsp garlic powder
2 tsp onion powder
2 tsp paprika
1 tsp oregano leaves, crushed
1/2 tsp salt
1/2 tsp ground red pepper
1/8 tsp ground balck pepper
1/8 tsp ground white pepper
2 1/2 pounds ground beef
13 3/4-ounce can ready-to-serve beef broth
8-ounce can tomato sauce
1 cup water
3/4 cup beer
In a cup, combine chili powder, cumin, garlic powder, onion powder, paprika,
oregano, salt and red, black and white peppers; set aside.
In a large sauce pot, place beef. Cook, stirring frequently until brown and
crumbled. Drain off excess fat. Stir in reserved spice mixture; cook,
stirring occasionally, until spices are fragrant, about 1 minute.
Add beef broth, tomato sauce, 1 cup water and beer; bring to a boil. Reduce
heat and simmer, covered, until chili has thickened slightly, about 1 hour.
Serve topped with sour cream sprinkled with ground cumin along with shredded
Cheddar cheese and lettuce, if desired. Makes 4 servings.
Per serving: 539 calories; 40 grams protein, 1,148 mg sodium, 137 mg
cholesterol.
(sorry for the typo- "balck" should be "black" pepper. I can't get this
editor to work!)
Enjoy.
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rperry@tso.uc.edu
01/14/95 16:34
1138/27
969
Subject: Re: SEARCH FOR F_A_T F_R_E_E (or lowfat)
There is another mailing list that is dedicated to lowfat vegetarian recipes.
You can join it by sending e-mail to:
fatfree-REQUEST@hustle.rahul.net
In the *SUBJECT* LINE, put one of the following two commands:
ADD (get added to list in normal fashion)
ADD DIGEST (receive a daily digest version)
The only difference between the two is that the "ADD" version will give you
lots of mail, where the "ADD DIGEST" will send you one big daily file that
contains all of the days activity. Supposedly, I haven't subscribed myself,
this is a high volume list. Also, if you know anyone with ftp access on the
Internet, they maintain an archive of all their recipes. I took a look, and
it is impressive! You can ftp single recipes or download the entire archive in
one zipped file. That one zipped file is about 1.3 meg. No idea what size it
would be once you "unzip it". I might just download that thing myself!
By the way, the archive is at:
ftp.geod.emr.ca in the /pub/Vegetarian/Recipes directory.
If you want that big, all-recipe file, it is called FatFree.zip
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Refd:973
rperry@tso.uc.edu
01/14/95 16:38
136/2
972
Subject: Re: FATFREE: see # 972 Above
Don't know what happened to my subject line, but if you are interested in a
fatfree vegetarian mailing list, see message 972 above.
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dmk11412@tso.uc.edu
01/14/95 17:01
319/5
128
Subject: Re: Kahlua Recipe
I remember you had to combine all products you listed and keep it in a dark
cupboard for 1-2 months? Stiring weekly, but trying not to taste too much of
it over that period. I seem to remember 1 qt. vodka, 4 c. sugar, but don't
remember the coffee - maybe a pound. Hope someone else remembers how - it was
good!
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usr3533a@tso.uc.edu
01/14/95 19:14
259/4
Subject: Flourless Chocolate Torte
On New Year's Eve we ate at Arnold's and had a wonderful Flourless Chocolate
Torte. It was like eating fudge! I haven't been back to ask if they would
share their recipe, so I thought maybe someone out there might have a recipe
to two to share. Thanks
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cblockso@tso.uc.edu
01/19/95 08:08
355/15
Subject: Another Kahlua Recipe
I'm not sure if this is like the Kahlua recipe which was posted previously-
but it's one that I like:
Kahlua
3 cups granulated sugar
3 cups water
2 Tbsp. instant coffee
1 Tbsp vanilla extract
1 pint vodka
Bring sugar, water and coffee to a boil. Boil 1 1/2 minutes (no longer!).
Cool. Add vanilla and vodka.
Enjoy.
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jej@tso.uc.edu
01/19/95 15:42
215/10
969
Subject: Re: SEARCH FOR F_A_T F_R_E_E (or lowfat)
Send to listproc@apollo.it.luc.edu
Leave subject line blank; in body of message write:
subscribe EAT-LF
To get off list send message
signoff EAT-LF
These both worked for me
John
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jej@tso.uc.edu
01/20/95 15:34
448/8
969
Subject: Re: SEARCH FOR F_A_T F_R_E_E (or lowfat)
Mary,
In the previous message I forgot to ask if you would give me the information
to sign up for the breadmaker listserv. I am interested and mainly use
recipes from ELECTRIC BREAD. Please post the information because there are
probably others who would be interested. I signed off of the low fat board
because I was getting a new ID but may go back on. It had messages from all
over including Great Britain and Australia. Thanks. John
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mcurtis@tso.uc.edu
01/23/95 11:09
1124/16
Subject: Bread Recipe List
When I first starting sending E-Mail six months ago I had a humongous list
of groups that sounded interesting. I didn't know what the heck I was doing,
but somehow I made connections with this bread group. After a week of tries,
I have now finally mastered signing up for the lo-fat group. Anyway I have
been getting great recipes for bread from the bread list, but let me caution
you--these people are serious bread-machine people. It was founded on that
principle. If you don't have a bread machine, and just like to bake bread you
can still use some of the recipes. The address that I have is
Bread@Cykick.infores.com. I guess you go through the procedure that I went
through for the lo-fat list where you say "subscribe bread." I am not sure
about the technicality, but that is the address. If you need any more help
let me know, or someone else will. P.S. I don't want you to think I am an
absolute idiot. The reason these lists are so hard to subscribe to is that
they are computer programmed and very specific. They don't recognize commands
such as please and thank you I have found out.
Mary Curtis
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Refd:980
esimonds@tso.uc.edu
01/23/95 11:38
1225/22
979
Subject: Re: Bread Recipe List
Some months ago, there was a course on using the internet available for free.
The course consisted of text messages posted to a special listserv. The
sometimes amazingly competent Internet SIG sysops have helpfully preserved
these examples of timeless prose for our use. Among the lessons are the most
complete explanation of listservs I have seen anywhere, all written in a
conversational style, complete with examples, and homework activities. You
can find them by entering:
go internet;10
at any non editor prompt. The messages that apply to listservs are 112, 113,
114, 124, 125, 126. The other messages will teach you about many other
internet topics, some of which are available and some of which are not here on
TSO. There is also an exhaustive (and exhausting) list of internet listservs
in the Internet documents area (go internet;5) somewhere near the end of the
documents area. This list has been broken up into small chunks for convenient
downloading to a machine near you.
If you have any questions about the internet, and how to use it from here,
come on over to the internet sig - there's a question and answer area that is
anonymous - you don't even have to let anyone know how much you don't.
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Refd:981
mcurtis@tso.uc.edu
01/23/95 14:35
269/4
980
Subject: Re: Bread Recipe List
Thanks very much for that information. I will certainly use it, as will many
other readers, I am sure. Now I promise no more computer technology
questions--we will get back to the recipe business. Does anyone have a
wonderful vegetable soup recipe? Mary Curtis
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ohlaw@tso.uc.edu
01/24/95 01:21
145/4
Subject: Crock Pot
My favorite cooking appliance is my crock pot. I was wondering if any
of you have a favorite recipe intended for the crock pot.
:-) Marty
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Refd:1045
dtrout@tso.uc.edu
01/24/95 15:30
643/15
Subject: Egg-free ORANGE JULIUS
I have been reading (copying and cooking) several of the wonderful recipes on
the board and have thoroughly enjoyed them all. What a GREAT idea.
Do you remember Orange Julius? A great drink but, some of us cannot eat eggs.
So here is a quick, easy and tastie Orange Julius.
8 ice cubes
1/4 cup sugar
1/4 tsp vanilla
1/2 cup milk
1/2 cup water
3 oz frozen orange juice concentrate (1/2 6 oz. can, partially unfrozen)
Use a blender to grind up the ice cubes (no chunks left). Add the remaining
ingredients and blend away until foamy. One can forzen orange juice
concentrate (makes two batches) about 6-7 drinks. Enjoy - dave trout
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Refd:997
sumbaugh@tso.uc.edu
01/24/95 21:22
275/5
Subject: mushroom juice?
I've heard bits and pieces about extracting, juice(?) that is very healthy.
I don't know the details, or the proper questions to ask? Does anybody know?
Hope this is the right BB for this. I saw something about it on some news pro
program, not too long ago.
Thanks.
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usr9164a@tso.uc.edu
01/25/95 09:03
231/7
Subject: Joy of Cooking--your favorites?
I borrowed a copy of the Joy of Cooking from my local library and saw
MANY recipes I'd like to try.
Can any one recommend one or two especially good ones--otherwise I'll be
cooking (and grocery shopping) forever!
Thanks,
Faye
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Refd:1007
hlawson@tso.uc.edu
01/27/95 15:24
364/6
Subject: Request for Goulash
I am looking for a ground beef, macaroni, paprika, etc. skillet dish that
many people make. This isn't like Hungarian Goulash at all but I know
a lot of people make it for an economical dish. It is probably one of
those 1930 depression receipes. Can you help? Ok to respond by "e"
mail to bg527@freenet.hsc.colorado.edu Thanks in advance. Howard Lawson
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Refd:987
Refd:990
Refd:998
jej@tso.uc.edu
01/30/95 16:30
961/27
986
Subject: Re: Request for Goulash
Your request for goulash sounds a lot like Johnny Marzetti. Following is a
recipe for same.
1/2 cup uncooked macaroni
1 pound ground beef
1 small onion, diced
1 15oz.can tomato sauce
1 8oz can tomato sauce
1/2 t. salt
dash pepper
1/2 T. sugar
pinch oregano
1 T. chili powder, optional
1 t. chopped green pepper
Grated cheese (American) optional
Colby, cheddar or Parmesan cheese
Cook macaroni 9 minutes; rinse in cold water. In skillet, brown beef and
onion, drain fat. In large saucepan, add all ingredients except macaroni and
cheeses. Simmer 45 minutes. Add samll amount of Ameridcan cheese for a
Add macaroni and cook 5 minutes. A small amount of American cheese may be
added for a richer sauce. Serve with grated Colby, cheddar, or Parmesan.
Serves 3 or 4. Menu suggestion: Marzetti, coleslaw, corn bread.
This is from a newspaper clipping. There are many variations on this as you
can imagine. Hope it is what you are looking for.
John
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Refd:988
jej@tso.uc.edu
01/30/95 16:34
118/2
987
Subject: Re: Request for Goulash
My editing didn't succeed: eliminate the rest of line three in the
instruction after the word Add. Sorry. John
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Refd:989
mcurtis@tso.uc.edu
01/30/95 20:40
175/4
988
Subject: Re: Request for Goulash
Hey John, Your instructions for Johnny Marzetti are confusing for those of us
who print recipes. This sounds like a good one. Would you mind repeating it
. Thanks, MC
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Refd:994
usr9164a@tso.uc.edu
01/31/95 08:46
211/4
986
Subject: Re: Request for Goulash
The recipe for "Johnny Marzetti" looks like "Slumgullion" which is what
it's called where I come from. Neither of these call for any paprika--it
would be interesting to put some in and see what happens.
F.
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becks@tso.uc.edu
01/31/95 09:09
1001/14
Subject: food dehydrator
I bought a food dehydrator over the phone after a tv show a couple of years
ago. It works, but takes a lot of room on the counter, doesn't have a fan,
and now is collecting dust in the laundry room. I've heard the fan kind is
much better andeasier. However, regarding doing it inthe oven, I have a
bulletin from the US DEpt of Ag. published in 1977 called "Drying Foods at
Home" which I referred to today. It states if you do it in your oven, you
have to have the temperature at 160 and leave the door ajar about 4" and
place a fan nearby to circulate the air and then they give approximate
drying time in amounts of hours, i.e. potatoes 1/4" thick would need
blanched and then take 4-6 hours in the oven. Food dehydrators have come
down in price, you could probably get one without a fan for around $30. I
don't use mine much but I KNOW I would be frustrated trying it in the oven.
Good luck. ALso, if you have any luck drying pineapple or pears, I love
those but haven't tried it myself.
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Refd:992
mdonovan@tso.uc.edu
01/31/95 15:15
386/5
991
Subject: Re: food dehydrator
While you didn't ask, I got my food dehydrator from Big Lots a few months ago
for $13. It doesn't have a fan but for the occasional use its ok. I couldn't
justify an expensive one. Aside from making jerky and drying tomatoes I not
sure what to do with it. I cant find any books on the subject at the library.
Does anyone have any ideas? Or can recommend a good book on food drying?
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Refd:993
Refd:999
becks@tso.uc.edu
01/31/95 20:18
277/5
992
Subject: Re: food dehydrator
Could you please tell me what you used dehydrated tomatoes for? I have
only dried some fruit for snacking. I would probably use my dehydrator
more if I knew more things that would taste good and the uses for more
dried foods. Any suggestions would be welcome. Thanks.
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Refd:996
jej@tso.uc.edu
02/02/95 15:34
868/28
989
Subject: Re: Request for Goulash
Mary, here is the Johnny Marzetti recipe, hopefully correct. I have not made
this recipe so I can't vouch for it.
Johnny Marzetti
1/2 cup uncooked macaroni
1 pound ground beef
1 small onion, diced
1 15oz can tomato sauce
1 8oz can tomato sauce
1/2 t. salt
dash pepper
1/2 T. sugar
pinch oregano
1 T. chili powder, optional
1 t. chopped green pepper
1 15oz can tomatoes, chopped
Grated American cheese, optional
Colby, cheddar, or Parmesan cheese
Cook macaroni 9 minutes; rinse with cold water. In skillet, brown beef and
onion. Drain grease. In large saucepan, add all ingredients except macaroni
and cheeses. Simmer 45 minutes. Add macaroni and cook 5 minutes. A small
amount of American cheese may be added for a richer sauce. Serve with grated
Colby, cheddar or Parmesan cheese. Serves 3 to 4. Menu suggestion:
Marzetti, coleslaw, corn bread.
John
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Refd:995
hlawson@tso.uc.edu
02/02/95 22:44
444/6
994
Subject: Re: Request for Goulash
To: jej - john. Thanks for the marzetti receipe you provided. Although
this is not a substitute for goulash I appreciated having the receipe as
I'm sure Mary does. I would make it this weekend but have to leave town
for the weekend. I remember a cook at a summer resort where I worked as
a teenager making this. Goulash is a bit simpler. When I make marzetti
I'll leave out the green pepper because I don't like it. Thanks HowardL
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mdonovan@tso.uc.edu
02/03/95 16:58
538/8
993
Subject: Re: food dehydrator
Sun-dried tomatoes have become a popular (if somewhat faddish) ingredient
in many recipes. Drying your own (use Italian or Roma type tomatoes) is a
much less costly way to obtain these which are sold for $10.95 per pound
in gourmet markets. Use them in sauces, dressings, and pastas for a unique
intense flavor. Crumble them into salads and pizzas. Here's how to dry them:
Cut in half and squeeze seeds and juice from them. Flatten them on the
counter with the palm of your hand. Dry in dehydrator or low heat oven for
several hours.
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becks@tso.uc.edu
02/05/95 00:00
396/9
983
Subject: Re: Egg-free ORANGE JULIUS
This is Great! It really tastes like Orange Julius! My kids, husband, and
parents all really enjoyed it though the kids, who have never heard of
Orange Julius, thought it tasted like orange sherbet you could drink. This
is sure to be a favorite of ours forever. Thanks.
p.s. I never even knew the original Orange Julius had eggs in them. Sure
don't miss them in this.
Becky Schneider
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Refd:1010
cblockso@tso.uc.edu
02/06/95 07:49
842/23
986
Subject: Re: Request for Goulash
Though you specifically asked for non-Hungarian style goulash recipes- I had
to include this recipe which I really like:
Hungarian-Style Goulash
3 Tbsp. margarine or butter
6 medium-sized onions (about 2 pounds), thinly sliced
2 pounds beef for stew, cut into 1-inch chunks
1/4 cup paprika (yes, this much!)
1 1/2 tsp salt
1 8-ounce container sour cream
4 cups buttered, hot cooked noodles
About 2 1/2 hours before serving:
1. In 5-quart Dutch oven over medium-high heat, in hot margarine or butter,
cook onions until lightly browned. Add meat, paprika, and salt. Reduce heat
to low; cover and simmer 1 1/2 to 2 hours until meat is fork-tender.
2. Stir in sour cream; heat through (do not boil). Serve over noodles. Makes
8 servings . Source: Good Housekeeping Magazine.
Enjoy! - Cynthia Blocksom
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Refd:1009
jr@tso.uc.edu
02/06/95 19:54
505/11
992
Subject: Re: food dehydrator
I'm not sure this is what you are after, but a year or so ago I did a
Veronica search on "jerky", and I'm still not finished trying all the
recipes that came back (20+ pages). I suppose a search on "dehydrator"
would be worth the effort too, but as I said, I'm still working through
the jerky recipes. Sorta got stuck on the vinegar marinade :)
If you have problems with the search, let me know, and I'll post or
email the file (if I can still find it, that vinegar jerky is a pip!)
Good luck,
jr
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cblockso@tso.uc.edu
02/07/95 08:11
1410/37
Subject: Lasagna
Does anyone have a good recipe for meatless lasagna? I would appreciate any
ones you would like to share.
Here's a meat-containing lasagna which doesn't require the lasagna noodles to
be pre-cooked.
No-Fuss Lasagna
1 pound ground beef
1 jar 26-32 ounces, prepared spaghetti sauce
14-1/2 ounce can dieced tomatoes
15-ounce carton part-skim ricotta cheese
1 egg, well beaten
1/4 cup grated Parmesan cheese
1 tsp. dried basil leaves
6 uncooked lasagna noodles
2 cups shredded mozzarella cheese
Yield: 8 servings
Baking: 45 minutes, plus 15 minutes standing time
Heat oven to 375 degrees F. Cook ground beef in preheated large skillet over
medium heat 4 to 6 minutes or until no longer pink. Pour off drippings. Add
spaghetti sauce and tomatoes with liquid to skillet, stir; set aside.
Meanwhile, combine ricotta, egg, Parmesan and basil.
Spread 2 cups beef sauce over bottom of 11 by 7 inch baking dish; arrange
three lasagna noodles in single layer, pressing into sauce. Spoon cheese
mixture on top of noodles, sprinkle with 1 cup of the mozzarella and top with
2 cups sauce. Arrange remaining noodles in a single layer, pressing lightly
into sauce. Top with remaining sauce, spread evenly.
Bake at 375 degrees 45 minutes or until noodles are fork tender. Sprinkle
with remaining mozzarella; tent lightly with foil; let stand at least 15
minutes.
Source: Beef Board
---------------------------------------------------------
Refd:1001
Refd:1015
mcurtis@tso.uc.edu
02/11/95 13:55
1988/45
1000
Subject: Re: Lasagna
Spinach Eggplant Lasgna
I just received this recipe and I haven't tried it yet, but it sounds great.
1 box (10Oz) frozen chopped spinach, thawed & drained
3/4# eggplant, peeled and cut in 1/4inch thick rounds
8-oz low-fat cottage cheese
8-oz skim ricotta cheese
1/4 cup parmesan cheese
2 large eggs (using only one yolk)
7 lasagna noodles
8 oz shredded mozzarella cheese
15-oz Chef Boyardee Pizza Sauce
Spray a teflon skillet with Pam and add about 1 tsp. virgin olive oil. When
oil is hot, place eggplant in skillet. As the underneath browns, spray the
top of the eggplant slices with Pam and turn to cook the other side
(approximately 4 minutes per side). When the second side is brown, remove and
place in a bowl for later use. Re-spray with Pam and continue cooking the
rest.
Use a 10"x10"x2" corningware dish and coat the bottom with 3/4 cup of the
pizza sauce. (If you don't have such a dish, use an 11 x 13 inch Pan). In
the pan 2 1/2 noodles fit for each layer - cut to fit, using pieces of third
strip. Mix spinach, ricotta and cottage cheese, 2 T of the parmesan cheese,
Place three noodles lengthwise in dish. Cover with half of the cheese
mixture, half of the fried eggplant, and half of the mozzarella cheese.
Repeat for second layer. Top with remaining noodles, mozzarella and sauce
making sure to cover the entire surface ot the noodles. Sprinkle with
remaining parmesan. Bake for 45 minutes. Be sure to let stand for 15 minutes
before cutting.
Yield: 9 servings.
Nutritional Information: 252 calories, 11 gm fat, 61 mg cholesterol, 514 mg
sodium
Source: Cholestral Center, Christ Hospital Cincinnati, Ohio (Recip provided
by S. Pockras)
I think you can juggle those noodles around if you don't have one of those
square pans. I don't, but I think I can use a casserole. I inserted the
instruction up above that says use an 11 x 13 inch Pan. That size pan might
be too large. A casserole pan might be just fine. I'll let you know.
Mary Curtis
---------------------------------------------------------
blackj@tso.uc.edu
02/11/95 21:41
701/11
Subject: Greek Salad
This is one of my family's favorite meals.
Boil orzo pasta (available in most grocery stores, it resembles rice, but it
is really pasta). After it is cooked al dente, run cold water over it to
cool it. Cover a plate with a layer of this. Place torn romaine lettuce
over this. Add sliced cucumbers, roma tomatoes, red onions, boiled new
potatoes, and sliced olives (we prefer green manzanilla olives.)
Sprinkle liberally with oregano and freshly gound pepper. Pour vinaigrette
dressing over this (3 parts extra virgin olive oil to one part fresh lemon
juice, and a liberal dose of red wine vinegar (Balsamic is the best!)
If you want, you can chop a clove of garlic for the dressing. ENJOY!
---------------------------------------------------------
dbtz@tso.uc.edu
02/11/95 23:49
140/4
Subject: Pancakes
Does anyone have a good recipe for oatmeal pancakes? There's one in Jane
Brody's book, but it calls for about 30 ingredients!
Thanks!
---------------------------------------------------------
Refd:1004
Refd:1005
Refd:1011
hlawson@tso.uc.edu
02/12/95 10:03
1226/20
1003
Subject: Re: Pancakes
Betty Crocker, 1980 New and Revised Cookbook(my wife has cookbooks from
here to there (I know because I 've built 3-4 bookcases to hold them. Any
way, Betty says:
1 egg 3/4 C milk lTbs sugar 1/2 t salt
1 C All-purpose flour 2Tbs shortening, melted or veg. oil
3tsp baking powder
That's the basis recipe. for oatmeal pancakes substitute 1/2 C quick-cook-
ing oatmeal and 1/2 C whole wheat flour for the all purpose flour. Sub-
stitute honey for the sugar if desired. I'd add cinnammon or something
else like that myself.
Dir: Beat egg with hand beather until fluffy; beat in remaining ingredients
just until smooth. For thin pancakes, stir in additional 1/4 cup milk.
Grease heated griddle if necessary. Pour about 3 T batter from tip of
large spoon onto hot griddle. Cook pancakes until puffed and dry around
the edges. Turn and cook other side until golden brown. About 9 four
inch pancakes. Betty says you can use the first basic recipe and add
applesauce. bananas, blueberries, cheese(omit sugar), ham, nuts, orange
juice and coconut, and so on.
I don't have more time right now but we'll continue to search and let
you know. We also have a great recipe for Buttermilk Pancakes
---------------------------------------------------------
hlawson@tso.uc.edu
02/12/95 15:09
827/13
1003
Subject: Re: Pancakes
Here's another Betty Crocker Oatmeal-Brown Sugar Pancake from New American
Cooking, l983. It's an adaptation of Buttermilk Pancake.
1 egg lC whole wheat or all-purpose flour l C buttermilk
1 T sugar 2 Ts veg. oil 1 tsp baking powder
1/2 tsp. salt 1/2 tsp baking soda
Substitute milk for buttermilk and 1/4 C packed brown sugar for the 1Tbs
sugar. Stir 1/2 C quick-cooking oats into batter.
Beat egg in large bowl with hand beater until fluffy; beat in remaining
ingredients just until smooth. Grease heated griddle if necessary. Pour
about 1/4 cup batter onto not griddle for each pancake. Cook until pan-
cakes are puffed and dry around edges. Turn and cook until golden brown.
Aout nine 4-inch pancakes (original recipe about 110 calories each).
I can't find anymore.
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usr1183a@tso.uc.edu
02/13/95 19:04
253/7
Subject: Buffet
I'm looking for recipes for rice or anything else that might look good on a
buffet table.
I'm going to cook for about 75-100 so it has to be >> Economical! << .
The same old mixed veggies are getting boring, even if they are quick and
easy.
DL
---------------------------------------------------------
abate@tso.uc.edu
02/15/95 16:58
340/6
985
Subject: Re: Joy of Cooking--your favorites?
Where do you begin? I have used the book extensively for the last 17 years.
Try out Maryland Chicken, always a favorite with us. I also use many of their
basic recipes (brown stock, etc.). I always turn to this book for advice on
things I have never done before.
Go out and buy a copy also makes a great wedding or shower gift)
Anne
---------------------------------------------------------
Refd:1008
usr9164a@tso.uc.edu
02/16/95 08:52
400/7
1007
Subject: Re: Joy of Cooking--your favorites?
Thanks. I saw that Maryland Chicken recipe, and thought it looked like
a good one to try. So far, my two favorites are Pork Chops in Sour
Cream and Mushrooms and Onions in Wine. I bought my own copy last
weekend. It is the paperback version with the flexible binding. I wish
all cookbooks were bound that way. Maybe the publishers assume that
everyone has one of those cookbook holders.
F.
---------------------------------------------------------
kit@tso.uc.edu
02/19/95 13:11
442/6
998
Subject: Re: Request for Goulash
This recipe is very close to the recipe I use for Beef Stroganoff. I then
modify it a little and use it for beef stew (without the sour cream). The
paprika gives the sauce a very rich color and the flavor is superb. Paprika
should always be fresh when used in these recipes, and some insist that only
Hungarian paprika will do. I have also heard that pepper will ruin the taste
of paprika, so when you season your dish, don't add pepper.
---------------------------------------------------------
dtrout@tso.uc.edu
02/20/95 08:27
296/7
997
Subject: Re: Egg-free ORANGE JULIUS
Becky -
Thanks for your reply. I just returned from California and had an
Orange Julius out there then I had one here and could not tell a significant
difference! I have several other non-alcoholic drink recipes. When I have
some time, I'll put them on the board too.
David Trout
---------------------------------------------------------
dmk11412@tso.uc.edu
02/20/95 11:45
1060/26
1003
Subject: Re: Pancakes
I've had a great recipe for years - don't remember where I got it from,
but it's healthy and good.
*******************************************
Banana-Oatmeal Pancakes
3/4 c. rolled oats (quick cooking or regular)
2/3 c. whole wheat flour (unbleached is good)
1/4 - 1/2 tsp. salt (optional)
1 tsp. baking powder
1/2 tsp. baking soda
1-3 ripe bananas, mashed
1 large egg or 1/4 c. egg substitute
3/4 c. buttermilk (or vinegar soured regular milk)
About 2 Tbls. salad oil (have yet to try applesauce substitute)
In one bowl, combine oats, flour, salt, baking powder, baking soda.
In another bowl, mash bananas, beat in egg until blended together. Add
"buttermilk" and oil; mix until smooth. Add the dry ingredients and
stir all until blended.
Cook as you would regular pancakes. These are pretty thick and heavy.
One - two are good size servings. I have doubled the recipe for hungry
kids at an overnight party. Left over pancakes freeze well and are great
when thrown in the microwave for a minute when in a rush for work or
school.
---------------------------------------------------------
hlawson@tso.uc.edu
02/20/95 21:59
1244/23
Subject: Oriental Coleslaw
Very Goooood! From Midwest Living Mag. Feb.95, Potluck Recipes. My wife,
Sue, made this over the weekend and served as a veggie dish in lieu of
salad. It's great. Uncooked ramen noodles, almonds and sunflower kernels
add extra crunch to this salad. Its quick and easy.
l 16-ounce package pre-shredded coleslaw mix(contains shredded cabbage
and thin strips of carrots. About 5 cups)
4 green onions, thinly sliced
1 3-ounce package chicken-flavored ramen noodles, broken up
1/2 to 3/4 cup slivered almonds, toasted
1/2 to 3/4 cup sunflower kernels
1/2 cup salad oil
1/3 cup vinegar
1 tablespoon sugar
1/8 teaspoon pepper (We used freshly ground)
Up to l hour before serving, combine coleslaw mix, green onions, ramen
noodles (save seasoning-mix packet for the dressing), almonds and sun-
flower kernels in a salad bowl. Cover and Chill (Obviously you can
shred your own cabbage and carrots). In a screw-top jar, combine oil,
vinegar, sugar, pepper and seasoning mix from the pkg of noodles. Cover
and shake. Chill. At serving time, shake dressing again; pour over salad
and toss to coat. Makes 12 servings. Sue thought it could be a little
sharper with the vinegar. I've been using it as a snack. It seems to
keep well. Enjoy!
---------------------------------------------------------
Refd:1013
Refd:1016
meg@tso.uc.edu
02/22/95 21:15
71/3
1012
Subject: Re: Oriental Coleslaw
Sounds good, but is it healthy? Well as healthy as possible?
Meg
---------------------------------------------------------
Refd:1014
becks@tso.uc.edu
02/23/95 08:37
742/12
1013
Subject: Re: Oriental Coleslaw
My friend makes this without the almonds or sunflower seeds but uses
toasted sesame seeds instead. Otherwise the recipe is the same. The
almonds and sunflower seeds sound even better to me, yummy! However, this
is not a really healthy salad because the ramen noodles are pretty high in
fat content. They do make low-fat ramen noodles now, though.
You really have to juggle whether it's worth getting the cabbage eaten to
have the extra fat. Personally, this is the *only* coleslaw I have ever
liked in my life! It is absolutely delicious. And, as someone previously
said, it keeps pretty well for a few days in the refrigerator. This is
really good. I have taken it to reunions and carry-in dinners and there is
never any left.
---------------------------------------------------------
becks@tso.uc.edu
02/23/95 09:00
1582/52
1000
Subject: Re: Lasagna, meatless
Here is a great vegetable lasagna recipe: (It is worth the time
it takes to make.)
VEGETABLE LASAGNA
2 medium zucchini, grated
3 carrots, grated
4 ounces fresh spinach >or< 1/2 box frozen chopped spinach
1/4 cup margarine
1/2 teaspoon oregano
1/4 teaspoon salt
16 oz. cottage cheese (or ricotta)
2 eggs
12 lasagna noodles
3 tablespoons margarine
1/4 cup flour
1/4 teaspoon salt
2 1/2 cups milk
1/4 cup Parmesan cheese
10 oz grated Mozzarella cheese.
Two hours before serving, grate zucchini and carrots. Coarsely
chop fresh spinach >or< defrost and drain frozen spinach. Melt
1/4 cup of margarine in skillet over medium heat. Cook zucchini,
carrots, oregano, and 1/4 teaspoon salt, stirring frequently
until vegetables are tender-crisp, about five minutes. Add
spinach and cook until hot. Remove from heat.
In medium bowl, mix cottage cheese and eggs with fork; set aside.
Cook lasagna noodles; drain. Preheat oven to 350.
In a two-quart saucepan, melt 3 tablespoons of margarine; stir in
flour and 1/4 teaspoon salt until smooth. Gradually stir in
milk. Cook, stirring constantly, until sauce boils and thickens.
Remove from heat; stir in Parmesan cheese.
In baking pan, layer half the noodles, half the cottage cheese
mixture, half the vegetables, and half the Mozzarella. Pour half
the white sauce over this. Then layer the rest of the noodles,
rest of the cottage cheese, rest of the vegetables, rest of the
white sauce and top with the rest of the Mozzarella. Bake for 40
to 45 minutes. Let stand 10 minutes before cutting for easier
serving.
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becks@tso.uc.edu
02/23/95 09:02
130/2
1012
Subject: Re: Oriental Coleslaw
I forgot to mention, we also toast the broken up ramen noodles and this
makes them extra-crunchy. They really are delicious.
---------------------------------------------------------
Refd:1017
hlawson@tso.uc.edu
02/24/95 07:20
123/2
Subject: More messages
We need about 10 more messages sent to get our screen cleared of someone's
sickness. Please help send those messages.
---------------------------------------------------------
hlawson@tso.uc.edu
02/24/95 07:21
73/1
Subject: More messages
Let's get enought messages onto clear our screends of this sickness.
---------------------------------------------------------
Refd:1021
hlawson@tso.uc.edu
02/24/95 07:23
83/2
1020
Subject: Re: More messages
Here's another message to help get our screen cleared of moelibr's sick-
ness.
---------------------------------------------------------
dtrout@tso.uc.edu
02/24/95 07:27
299/6
Subject: messages?
Perhaps a better solution would be to inform admin or sysop about moelibr and
have them take care of this difficulty. There are always a few who seem to
delight in taking something that is fun and wholesome and ruining it for those
who want to just enjoy the fellowship.
Have a great day.
dave
---------------------------------------------------------
Refd:1023
mcurtis@tso.uc.edu
02/24/95 10:01
605/9
1022
Subject: Re: messages?
It's ironic that this happened. I belong to some other lists and I was just
thinking two days ago that my cooking lists are the greatest. People are
always interested in helping, and you do not have infighting. Even my animal
friends bicker. I think what happened is that the person had her or his
computer on and some student came along and did this to them. They probably
feel too bad to tell us. I hope they do, because I can just see something
like this happening. Darn kids. Whoever belongs to that computer we know you
didn't do that. You can confess and we'll forgive you.
Mary Curtis
---------------------------------------------------------
Refd:1024
sshoe@tso.uc.edu
02/24/95 18:26
366/11
1023
Subject: Re: messages?
sysadmin has been notified, thanks; and the message removed.
That's a highschool account -- on-line is a wonderful teaching
and empowering tool, but it's also a can of spraypaint when
left unattended and anonymous.
Thanks for letting me know -- it's important that users do
take pride in TSO and work to keep little things from getting
out of hand.
--- Steve
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hlawson@tso.uc.edu
02/26/95 18:26
648/9
Subject: Bread making help
Now that our messages are cleaned up I need a little help on bread making.
My wife and I tried it over the weekend(not in a machine). Our first loaf
of Bernard Clayton's basic recipes had a really nice crust, well browned
and about a quarter of an inch thick but it seemed a little undone inside
the loaf and we went for the full time. We used our older Jenn-Air oven.
If the crust was well done and the inside not done enough it seems like
the oven was too Hot? Where are the bread bakers that might give us a
clue? We're eating it anyway. It makes great toast. Subsequent wheat
loaves were fine (but smaller). Thanks in advance. Howard
---------------------------------------------------------
Refd:1026
Refd:1027
Refd:1028
Refd:1029
Refd:1050
mcurtis@tso.uc.edu
02/26/95 22:52
1300/20
1025
Subject: Re: Bread making help
I have been making a lot of bread since December. We got a breadmaker and
also I found a list for breadmaking (it is concentrating on breadmaking
machines, but you may find it interesting.) I don't know what is going on wi
with that list I haven't heard from them for a while. Maybe they are on early
spring break or something. Anyway, it sounds as though you would be better
off using your regular oven. As you probably know, everything affects how
baked goods turn out. Glass baking pans, shiny pans, dull pans, black pans.
Now we even have a stone to bake bread on. If you really get involved in
bread baking and don't want to buy a machine, think about a stone. The
discount homegood stores seem to have bargains. You may find that you
love your new machine if you decide to buy one. We bought a West Bend after
Christmas. They were on sale for about $139. I am crazy about it. We bought
it at the new chain store in Florence across from Walmart. I can't think of
the name of it--oh yes Kohl's. My machine is wonderful/ Anyway, if you are
going to cook conventional which is fun, too, maybe you might want to try your
conventional oven. The major mistake people seem to make is to not preheat
their
oven long enough. The temperature won't be right. Good luck.
Mary Curtis
---------------------------------------------------------
becks@tso.uc.edu
02/26/95 23:46
594/12
1025
Subject: Re: Bread making help
I agree with Mary Curtis against using the Jenn Air for breadbaking, or at
least try turning the temp down some. Wheat bread will not rise as much
as white bread, something about gluten if I remember home ec. class right.
What I really wrote for was I got one of those stones at Sams for $10.98
right before Christmas. It was in the aisle with the steam table pans,
appliances, vacuums, etc. It is really, really neat. Fantastic for pizza,
biscuits, etc. I have not tried it for yeast bread yet, except yeast pizza
dough. Pampered chef sells them for approximately $25.
Good luck.
---------------------------------------------------------
dineidor@tso.uc.edu
02/27/95 07:41
321/5
1025
Subject: Re: Bread making help
I have a Jenn Air too and bake bread in it. But I never use the air
circulating feature of the oven, when you do both the lower and UPPER heating
elements cycle, thus causing overdone tops and underdone inners. Try your
oven in the "conventional" mode and see if that is any better and get a good
oven thermometer.
---------------------------------------------------------
mdonovan@tso.uc.edu
02/27/95 16:25
547/8
1025
Subject: Re: Bread making help
Determining when bread is "done" seems to be difficult for a lot of people
until they are used to the "sound" of perfectly baked bread. One tip I got
from the King Arthur flour catalogue is to use an instant read thermometer.
Do NOT use a meat thermometer, rather the ones with a slender stem that sell
for 8-9$ at a restuarant supply house or a few bucks more at a kitchen retail
store. When the bread comes out done the internal temperature should read
from 190-210 degrees F. Saves a lot of "thumping" to determine under or
overdone bread.
---------------------------------------------------------
hlawson@tso.uc.edu
02/28/95 07:52
1182/17
Subject: Baking Stone
Thanks Mary, Becky, Daniel & Michael for the help. My wife confessed that
indeed, we have The Pampered Chef Baking Stone unused for some time in our
funny little cupboard. So this weekend we will try it on the same white
bread recipe and in a gas-fired Magic Chef oven. Correct me if I am wrong
but we don't preheat the stone and do place the dough directly on it(With
proper first time seasoning) and let the stone cool slowly. If we don't
get a machine we'll get a newer mixer with a dough hook although we
realize that is a little cheat on the hand-made idea. We're comfortable
working side-by-side in the kitchen so I get the kneeding job. You do
not realize that we are located in northern Michigan on Lake Huron
(Thunder Bay) and if Penny's, K-Mart, or the hardware doesn't have it then
our closest real shopping is a 2 1/2 hour drive south to Saginaw and Bay
City where, like Cincy, they have every store imaginable. This is one of
the few inconveniences of living in the Northland. There are many good
things about. The dogs are calling. I've already mopped the floor twice
this morning. A healthy, bonded, 9 week old puppy takes a bit of time.
Thanks Howard
---------------------------------------------------------
Refd:1032
mcurtis@tso.uc.edu
03/01/95 11:41
1319/18
Subject: Japanese
Wondering what to have for dinner. Here's a little something you can throw d
together in a minute. Japanese Pork Roast. Debone a pork sirloin roast.
(You don't have to debone it, but it makes the roast easier to cut. I use the
bone with scraps of meat on it in the sauerkraut.) Tie the roast into a nice
roll. Push a few garlic gloves into the roast. Here is the glaze: 1/2 cup
soy sauce, 1/4 cup mirin, 1/4 cup sake, 1 1/2 tablespoons sugar (or to taste),
fresh grated ginger. You probably will only use half of this glaze recipe.
Mirin is a sweetened Japanese wine. If you can't get it use rice wine or even
vermouth (but add a little extra sugar.) You are opting for a flavor that is
not strong. Paint the roast with the glaze. I only used half. Put in a
heavy pot and add 1 can chicken broth. Cover. 3/4 of the way through the
cooking remove the lid. 350 about 25 minutes per pound. The sauerkraut has
the bones from the roast ( or none if you have none), brown sugar, an apple
cut up -- I didn't have an apple handy so I threw in some of the applesauce
that I was going to have with the pork. Also put in some of the sake. The
gravy that you make from the pork drippings in incredible. If it starts to
dry out add some water and cover again. Serve with mashed potatoes. Yummy
Mary Curtis
---------------------------------------------------------
Refd:1037
mcurtis@tso.uc.edu
03/03/95 14:06
951/20
Subject: Sweet Potatoes
Here's a sweet potato recipe recipe that we liked a lot.
Sweet Potato Souffle
1 pound sweet potatoes (about 3 medium)
1/2 cup low fat sour cream
1 egg yolk
1/2 teaspoon salt
1/4 teaspoon mace (we substituted nutmeg)
rum to taste (maybe a quarter cup--you can also use rum or brandy flavoring if
prefer
(I also had some imitation coconut flavoring in the house -- you find this
with vanilla and other essences--and I added a little of this to the recipe.
This is strictly optional as is the rum flavoring. Also I believe I through
in a little butter.)
Boil sweet potatoes until tender about 30 minutes; drain. slip off skins.
Beat sweet potatoes and add remaining ingredients. Pour into buttered 1-quart
casserole; top with marshmallows. Cook uncovered in 350 oven until
marshmallow are puffed and golden brown, about 30 minutes.
My recipes always sound a little disorganized because I always seem to make
alterations to recipes.
Mary Curtis
---------------------------------------------------------
syl@tso.uc.edu
03/05/95 16:15
260/7
Subject: Pressure cooker parts
Does anyone know where I can find replacement parts for my Cuisinart pressure
cooker/steamer? I have sent off before to the company for rings but I need a
new handle now. It would be really nice to find who carries these locally.
Thanks in advance..
Syl
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hlawson@tso.uc.edu
03/08/95 21:01
636/10
Subject: Challenge to Cooks
Where is everyone these days? In the kitchen? I invite anyone with ideas
to share to help me develop dressing for shredded cabbage. Our usual
recipe has been vinegar, sugar, and italien dressing. What I'm hoping
for is a combination of mild red pepper for eye appeal and taste. Vinegar
and sugar for that sweet-sour taste, maybe lemon juice, salt, pepper, oil
and herbs. I suppose I should use olive or canola oil but I can't decide
on which herbs to include, probably oregano and/or basil. So come on and
join in the fun. Your ideas are important. Thanks in advance. Howard
P.S. We make this just for snacks (wierdos).
---------------------------------------------------------
Refd:1038
Refd:1044
sumbaugh@tso.uc.edu
03/09/95 21:05
278/7
1031
Subject: Re: Japanese
Wasabi is a green, horse radish found used to dip saki, sushi, in (mixed with
soy sauce). The only place you will find it, in a tube, is the Saigon Market,
(across from Findley Market), so if you're into Japanese, like a little
"flame" with the food...
ATX4&W
ATX4&W
ATX4&W
---------------------------------------------------------
dbtz@tso.uc.edu
03/10/95 16:30
162/2
1036
Subject: Re: Challenge to Cooks
There's an interesting recipe for Curried Coleslaw on page 542 of Jane Brody's
"Good Food Book". If you don't have this cookbook, I can send you the recipe.
---------------------------------------------------------
hlawson@tso.uc.edu
03/11/95 10:18
611/9
Subject: Curried Coleslaw
Dorothy: Jane Brody's"Good Food Book" is not in my wife's collection. We
have "Good Old Food". Curried Coleslaw sounds interesting. I thought too
of adding pimento and caraway seeds. If you have time to post or send me
(hlawson@tso.uc.edu) the recipe we'll adapt what we can use. What we are
trying to stay away from is that creamy, sweet-type you get when you go
out to eat. No rush, I experimented with a batch yesterday but had to add
more vinegar as an afterthought and that didn't work but I have a couple
of days of snacks right now. Your kindness in sharing is appreciated.
Howard (and Sue).
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treynold@tso.uc.edu
03/12/95 15:30
157/3
Subject: Need East Indian Salad Recipe
Would anyone be so kind as to post any East Indian Salad receipe they may
know of. I have a friend who has an urgent need. Thanking you in advance.
TR
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treynold@tso.uc.edu
03/12/95 15:32
147/2
Subject: East Indian Salad Receipe Required
Need help if anyone knows any good East Indian Salad receipe please be
so kind ad to post it as soon as possible. Thanking you in advance. TR
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usr1183a@tso.uc.edu
03/13/95 08:25
712/23
Subject: RICE!
It seems that there were no RICEipes to be shared for my buffet, so I created
my own:
4 cups of rice (I use instant)
3 cups of water
1 tsp. of butter
1 tsp. of salt
1 tsp. garlic powder
1 tbl. of Italian seasoning
1 16oz. can if pineapple.
Strain the pineapple.
Add the spices and the butter to the cold water.
Add the pineapple JUICE about 1 cup + -
Cook as per normal
About 5 min. before serving add the pineapple.
All of the ingrediants are adjustable, so this recipe is fullproof, and it
works well for large groups. The Italian seasoning is the primary flavor,
with the sweet pineapple adding a nice offset.
You want the pineapple warm, but not cooked, to retain it's color.
Enjoy! DL
---------------------------------------------------------
sumbaugh@tso.uc.edu
03/13/95 18:51
102/3
Subject: fiddlehead ferns
Has anyone ever eaten them or cooked with them? I'm going foraging for them
this spring.
thanks.
---------------------------------------------------------
Refd:1047
Refd:1049
Refd:1065
sumbaugh@tso.uc.edu
03/13/95 18:53
125/2
1036
Subject: Re: Challenge to Cooks
Caraway seeds are great with cabbage...a nice contrasting flavor to the
blandness of cabbage without being over powering
---------------------------------------------------------
jametz@tso.uc.edu
03/13/95 21:06
389/7
982
Subject: Re: Crock Pot
Lately, I've been doing some crockpot cooking on the days my wife works. Very
simple things like chili (just our regular recipe) or taking chicken breasts,
pouring BBQ sauce over them and letting them cook during the day.. I did make
a beef stew, but realized after I'd started that the recipe was too big and I
had to race over to a neighbor's house for their crockpot too !
joe
---------------------------------------------------------
mstar@tso.cin.ix.net
03/16/95 13:22
165/3
Subject: Home Cheese making
Has anyone out there in the electronic village made cheese? Any idea where I
can get cheese cultures in this area to make the hard (in texture) cheeses?
Judith
---------------------------------------------------------
Refd:1077
hlawson@tso.cin.ix.net
03/16/95 13:22
400/7
1043
Subject: Re: fiddlehead ferns
Sharon, I looked in all my outdoorsy type books for references to eating
fiddlehead ferns or any other fern and didn't find anything. I've had
fiddleheads in the garden but haven't heard of eating them. I think you
will have to find a lot of them to have much to eat. It must be alright
because the deer eat fern but I thought that was what we call "sweet fern.
" Best of luck to you.
Howard
---------------------------------------------------------
Refd:1062
sumbaugh@tso.cin.ix.net
03/16/95 19:46
179/3
Subject: falafel
I bought a falafel mix, but am not sure if I should pop in into a pita and
throw in some soy sauce, or put it on a bun with mayonaise. Is this,
essentially, a veggie burger?
---------------------------------------------------------
Refd:1082
mcurtis@tso.cin.ix.net
03/17/95 11:53
758/11
1043
Subject: Re: fiddlehead ferns
Sharon, are you in the Cincinnati area? If so you might be interested to know
that Jungle Jim's sells fiddlehead ferns. You could call the veggie
department and ask them what to do with them--I've seen recipes for them but
wouldn't you know, when you find such things there are no recipes available.
Again if you are in Cincinnati, you might want to give the science department
at the Cincinnati Public Library a call. They are a wonderful resource. I
call them for cooking questions all the time. They'll even tell you how to
cook things. If you do that let us know. If you are not local, tell us and I
will call the library for you (I'd rather that you do it if possible). Good
luck in your search--you'll teach us all something. Mary Curtis
---------------------------------------------------------
lparker@tso.cin.ix.net
03/18/95 16:31
758/16
1025
Subject: Re: Bread making help
This is a little late, but one thing I did not see mentioned in regard to your
bread baking was cool down time. Check Out a book titled (I think) The
Brother Juniper Bread Book. Wonderful suggestions for recipes and techniques.
Very important is to let the bread cool slowly and continue baking. Spritzing
during baking is great too.
I also suggest applesauce instead of oil, and skim milk. The bread is great
and no or low fat, too.
Can I also suggest "Doughboys" ? My kids love these. We just hold out a little
dough after forming loaves and make pancakes which we fry in a little oil and
then coat with sugar. NOT low fat, and can Rot your teeth, but what a treat,
especially the air pockets and bubbles if your 5 or 6!
lparker@TSO.CIN.IX.NET
---------------------------------------------------------
meg@tso.cin.ix.net
03/21/95 16:00
64/2
Subject: Chicken Pot Pie
Anyone know a good recipie for makin a chicken pot pie?
Meg
---------------------------------------------------------
Refd:1060
Refd:1070
jack@tso.cin.ix.net
03/21/95 17:22
483/13
Subject: Pinwheels
Hello out there, those on the "Information Highway!"
Does anyone have the recipe for the "Pinwheels" that I remember
being served in the cafeteria at W.H.H.S. back in the 40's? My
"Joy of Cooking" does not have the recipe that I remember from
"way back then!" It included a hamburger mixture rolled up into
a biscuit (?) dough that had been sliced and baked in an oven.
Thanks for any help you can give me.
Jack
---------------------------------------------------------
##@#
---------------------------------------------------------
Refd:1055
hlawson@tso.cin.ix.net
03/22/95 07:14
783/13
Subject: Ohion Skin Easter Eggs
WE went on a nature walk in a large city park in Lansing last weekend to
see Maple syrup being made and found a friend demonstrating how to color
eggs from onion skins.
Place onion skin and eggs in cold water and bring to a boil. Turn off
heat and let cool about two hours or longer depending on the depth of color
you like. We left ours hours and they got rusty red(yellow onion). You
can do it with red onions too.
The next step is to take a sharp instrument like an exacto knife and
scratch a design in the egg. The ones we saw were intricate and a little
like Jacobean designs. These eggs are NOT FOR EATING. You take it from
there and have fun with this different approach. Kids should love this.
Keep your eggs from year to year and add to the collection.
Howard
---------------------------------------------------------
Refd:1061
rperry@tso.cin.ix.net
03/22/95 21:50
1428/47
Subject: re: Chicken pot pie
FORWARDED FROM: /mail/rp/rperry(#529) From:rperry@iac.net
Newsgroups: rec.food.recipes
From: carrie@wam.umd.edu (Carrie Leonard)
Subject: Chicken Pot Pie
Message-ID: <2qjvra$mi3@cville-srv.wam.umd.edu>
Organization: University of Maryland, College Park
References: <1994May5.120825.1@leif>
Date: 9 May 1994 00:24:10 GMT
Here is the recipe I just made tonight (from Fannie Farmer's Cookbook)
2 cups chicken broth
1 cup heavy cream (I use milk)
4 cups cooked chicken
3/4 c. peas
3/4 c. carrots (cooked)
3/4 c. celery (cooked)
small onions (cooked)
6 TBLS butter
6 TBLS flour
pie crust for 9 in. pie
Melt butter and add flour and stir til smooth. Add chicken broth and
cream and cook for about 5 min until slightly thick (also season with
salt and pepper). Put chicken, cut into cubes, in the bottom of a
casserole or deep pie pan. Pour sauce over the chicken, add the vegetables
and mix well. Put pie crust over the top and crimp edges. Cut holes
in the crust to vent steam. Cook in a 425 F oven for 30 min. or until
crust is brown.
The recipe is easy, and reheats well. I have not frozen it, but it
makes great leftovers for lunch or dinner the next day.
-----FORWARDER'S COMMENTS:
I found this recipe in the rec.food.recipes archive and thought it might be
what you were looking for. I haven't tried it yet myself, but it looks pretty
good. If anyone tries it, please post your verdict!
Richard
rperry
---------------------------------------------------------
dbtz@tso.cin.ix.net
03/22/95 21:53
329/6
1052
Subject: Re: Pinwheels
My mother made a recipe like this back in the 40's (or 50's). I think it was
a Bisquick recipe. Perhaps someone out there has an old Bisquick recipe book,
or maybe you could write to the company for the recipe. I remember it got a
sauce for the top which was made with thinned-down cream of celery soup.
Hope this helps.
---------------------------------------------------------
rwhitney@tso.cin.ix.net
03/23/95 06:42
450/6
Subject: Help - need bland & easy to digest
We have a family member temporarily needing bland, easily diegestible meals.
I am running out of ideas after poached chicken breasts, chicken soup, mashed
potatoes & boiled carrots. For now this person needs low fiber. Adding to
the challenge is some lactose intolerance meaning no cream sauces or cream
soups or milk-based anything. Does anyone know a source (cookbook) for such
meals, or have recipe ideas they can share? Much appreciated!
---------------------------------------------------------
Refd:1057
Refd:1058
becks@tso.cin.ix.net
03/23/95 10:16
1493/24
1056
Subject: Re: Help - need bland & easy to digest
I'm not sure I can help with additional food items but I have a history of
ulcerative colitis and Crohn's disease and have had to watch what I eat on
occasion. Scrambled eggs is good, with toast and jelly, not jam.
The main reason I wrote was to mention a product called Lactaid and another
like product called Dairy Ease. These are products that people who are
lactose intolerant can take before eating dairy products and it helps them
digest the dairy products. All three of my kids were lactose intolerant
and I only found out about this product when my second child was three.
She had been eating cereal with Isomil, mashed potatoes mashed with Isomil,
waffles made with Isomil, etc., and could never eat ice cream or cheese
dishes like pizza or lasagne. Lactaid changed her life! It is available in
tablet (which is chewable and fairly tasteless) or drop form. The drops can
be added to milk and wait 24 hours (in the frig. of course) and the milk is
then greatly reduced in lactose. You can also buy Lactaid milk or Trouth
Dairy Sweet Acidophilous milk, which is the same thing but pretty expensive.
I hope this helps. Isomil and cereal does not taste very good!
Oh, I also remember when we ate ice cream, my daughter ate cool whip in a bowl
with a little chocolate syrup. When she finally could eat ice cream, she did
not like it, it was too "cold!" That makes me think of other ideas like
jello or jello with cool whip for a person who needs bland foods.
Good luck.
---------------------------------------------------------
hlawson@tso.cin.ix.net
03/23/95 14:06
407/6
1056
Subject: Re: Help - need bland & easy to digest
Rosemary, when I've been bombarded with too much spicy food, etc. I like
to fall back on rice. As a child we ate (for dinner) plain rice with sugar
or syrup. You have ruled out one of my favorites, rice pudding, but there
must be some sauces you could put over it. Also plain spaghetti with a
little greenery, some garlic, and few tomatoes or other veggies might help.
My best to this person. Howard
---------------------------------------------------------
Refd:1064
davejohn@tso.cin.ix.net
03/23/95 14:55
52/1
Subject: black bean chili
Does anyone have a recipe for Black Bean Chili.
---------------------------------------------------------
Refd:1075
veltenrj@tso.cin.ix.net
03/23/95 21:50
211/4
1051
Subject: Re: Chicken Pot Pie
You might try the recipe that I found in February 1, 1995 issue of Family
circle on page 108.
We had it for supper tonight but my wife substituted her biscuit topping. The
pie itself was quite satisfactory.
---------------------------------------------------------
sumbaugh@tso.cin.ix.net
03/23/95 21:55
239/4
1053
Subject: Re: Ohion Skin Easter Eggs
I wonder if it's a German custom. My mother would ask the produce department
to save the onion skins and went the eggs were boiled in them, they came out a
rich brown. Now we didn't paint or puncture them, but we sure did eat them!
S.
---------------------------------------------------------
sumbaugh@tso.cin.ix.net
03/23/95 21:59
288/7
1047
Subject: Re: fiddlehead ferns
Hi,
Yeah, I live here. I'll be foraging around here, and let you know how it
goes. Last year in the NYT Sunday supplement, they had descriptions and
recipes, I saved it but doesn't it figure that now I can't find it. Perhaps
off the library, into microfische I go.
Happy Spring!
S.
---------------------------------------------------------
Refd:1063
rwhitney@tso.cin.ix.net
03/24/95 10:58
911/12
1062
Subject: Re: fiddlehead ferns
I did some quick research. Two recent articles (Environmental Nutrition Feb
1995 and a report from Center for Disease Control Sep 1994) caution that some
recent cases of food poisoning have been traced to fiddlehead ferns (60 cases)
eaten in restaurants - CDC blames raw or lightly cooked and "observes that it
would be prudent to cook fiddleheads thoroughly before eating." As for
recipes, I think the NYT article you want may be "Talking Fiddleheads" by
Molly O'Neill, NYT Magazine May 1, 1994. Another possibility is Alaska
magazine May 1994 (recipes include potato-fiddlehead salad and marinated
fiddleads) and Alaska Feb 1992 (recipes for fiddlehead ferns, and also for
smoked and grilled salmon, grilled goose, cranberry fritters, barbecued sea
urchin, and sourdock or wild spinach!) I think Alaska magazine may only be
available at the main public library downtown (Cincinnati) - hope this helps
---------------------------------------------------------
rwhitney@tso.cin.ix.net
03/24/95 11:02
152/2
1058
Subject: Re: Help - need bland & easy to digest
Thanks for the help with bland foods - our patient is doing better. I was
glad of the Lactaid etc. info and we will definitely try that - Rosemary
---------------------------------------------------------
ddavison@tso.cin.ix.net
03/24/95 15:05
1491/34
1043
Subject: Re: fiddlehead ferns
Here is a recipe for Fiddlehead ferns in primavera soup. The recipe comes
from Horn of the Moon by Ginny Callan.
5 Cups water
2 cups fiddleheads, washed and cleaned
1 Tbsp sunflower oil
3/4 cup onion rings, sliced in half (2 onions)
1 cup sliced carrots (1 carrot)
3 large cloves garlic minced
1/2 tsp dried leaf thyme
1 cup zucchini cut into julienne sticks 2 inches long
2 cups sliced mushrooms
2 cups chopped red Swiss chard
4 cups milk
1 tsp salt
dash of black pepper
1 Tbsp minced fresh dill weed
2 Tbsp minced fresh parsley
Boil 2 cups water in a pot, add fiddleheads, and simmer 5 minutes. Drain
and rinse under cold water, drain again, and set aside. Meanwhile, set a
4-quart soup pot over medium heat and add oil. When hot, add onions, carrots,
garlic, and thyme. Cook over medium heat, stirring occasionally. When onions
begin to brown, add zucchini. Cook 2 minutes more and add mushrooms and Swiss
chard. Cook 3 to 4 minutes more until mushrooms are just tender
Add remianing 3 cups water and milk to vegetables, along with salt,
pepper, dill weed, parsley and fiddleheads. Simmer on low heat 10 to 15
minutes covered stirring occasionally and serve.
I haven't tried this recipe but have tried several other soup recipes from
this book and they were excellent. I also seem to recall that fiddleheads
could be cooked as fritters but that seems like it would overwhelm the flavor
of the ferns as well as add a lot of additional calories. Good luck!
Dora
---------------------------------------------------------
dluers@tso.cin.ix.net
03/25/95 06:44
312/8
Subject: Key Lime Pie HELP!
I tried two recipes for Key Lime Pie that I got off this board some time ago.
The cooked egg recipe was edible but didn't look like much.
The condensed milk recipe looked great, but ran all over the plate after you
cut it.
Does anyone have a few pointers that they would like to share,? or another
recipe?
---------------------------------------------------------
phargis@tso.cin.ix.net
03/25/95 12:43
219/4
Subject: need Easter Egg choc.w/p-nut butter,vanilla fillin
I need the recipe for an Easter Egg that has a chocolate covering with a
filling that is usually peanut butter, vanilla , or maple. We would like to
sell them at a 4-H Easter Bake Sale. Thanks for your help. Pat
---------------------------------------------------------
Refd:1068
ddavison@tso.cin.ix.net
03/25/95 15:10
191/5
1067
Subject: Re: need Easter Egg choc.w/p-nut butter,vanilla fi
I don't see why you couldn't use a recipe for buckeyes only modifying the
shape from buckeye to egg. If you don't have a recipe for buckeyes and you
want one, let me know.
Dora Davison
---------------------------------------------------------
Refd:1069
phargis@tso.cin.ix.net
03/26/95 11:54
216/3
1068
Subject: Re: need Easter Egg choc.w/p-nut butter,vanilla fi
These eggs are about the size of a fist and the filling is fluffier (for lack
of a better word) than buckeyes. But if I don't find the recipe I'm looking
for I'll make the buckeye eggs. Thanks for the idea. Pat
---------------------------------------------------------
mcurtis@tso.cin.ix.net
03/26/95 15:14
606/9
1051
Subject: Re: Chicken Pot Pie
the most wonderful pot pie was in the Cincinnati Post from the "Amish Cook"
The crust was wonderful because it was in a semiliquid form that you poured on
and it became like real crust. I gave the recipe to two people, and lost my
own. I have been trying to find it for a couple of weeks, because I don't
want to send a letter to the Amish cook. I could give you plenty of other
recipes (campbells have plenty including one in the paper today made with
Campbell's potato soup) I think in the magazine. But don't worry I will
persevere and find my favorite recipe and share it with you.
Mary Curtis
---------------------------------------------------------
hlawson@tso.cin.ix.net
03/26/95 17:42
1586/30
Subject: Recipe w/fiddlehead ferns
"Country Living", Apr 95. Shad with fiddlehead ferns. ...although foragers
have eaten several varieties of fiddleheads in the past, experts today
recommend the ostric, or shuttlecok, fern (Matteuccia struthiopteris). The
bracken and royal ferns are suspected of being carcinogenic.
4 Servings
2 T butter
2 cloves garlic, chopped
4 6-ounce fillets boned, skinned shad
1 pound cleaned fresh fiddleheads (See Note)
1/4 t salt
Lemon wedges (optional)
1. In large skillet, melt 1 T butter over medium heat; add half of garlic
and saute just until golden brown; remove garlic and reserve.
2. Place 2 shad fillets in skillet and cook 5 minutes. Using spatula, care-
fully turn shad over and cook 4 to 5 minutes longer or until shad is firm.
Remove shad from skillet and keep warm. Repeat process with remaining
butter, garlic, and shad.
3. Meanwhile, in 3 quart saucepan, heat 1 1/2 inches water to boiling over
high heat. Add fiddleheads and salt; return to boiling. Cook 3 minutes or
until tender. Drain well.
4. Place shad on individual serving plates. Divide fiddleheads evenly
among plates. Sprinke sauteed garlic over all and garnish plates with
lemon wedges, if desired.
NOTE: To clean fiddleheads, trim stems to about 1 inch from curled fern.
Rinse in at least 4 changes of cold water, rubbing papery brown covering
from tendrils.
Nutritionn info per serving - proten: 37 grams; fat: 13 grams; carbo-
hydrate: 9 grams; fiber: 3 grams; sodium: 259 milligrams; cholesterol:
105 milligrams; calories: 398.
I hope this is an interesting recipe for you. Howard
---------------------------------------------------------
hlawson@tso.cin.ix.net
03/26/95 17:52
361/5
Subject: Bread Pan??????
We continue to bake bread with inconsistent results but its good enough to
eat. Our recipe makes two loaves. We used glass pans, aluminum pans, and
a darker metal one. Obviously we can't continue to bake two loaves in
different type pans. What is the preferred type and why? PS We now have
a thermometer and are using a conventional gas oven. Howard.
---------------------------------------------------------
Refd:1073
ddavison@tso.cin.ix.net
03/26/95 20:02
191/5
1072
Subject: Re: Bread Pan??????
Howard,
When you used the glass pans, did you adjust the temperature 25 degrees lower?
Personally I like my baker's choice bread pans. I've had good luck with
baking bread in them.
Dora
---------------------------------------------------------
Refd:1074
hlawson@tso.cin.ix.net
03/27/95 06:57
324/5
1073
Subject: Re: Bread Pan??????
Dora, yes we did lower the temp 25 d.for glass pans. We're trying to get a
consistent crust(and predictable) as well as getting fully baked in the
center. Since we need to buy more pans we would like at least two alike.
When this variable is taken care of then we'll work on exact timing.
Thanks for the ideas. Howard
---------------------------------------------------------
Refd:1079
flr@tso.cin.ix.net
03/28/95 08:37
1580/35
1059
Subject: Re: black bean chili
Dave,
I found this recipe in my copy of Claire's Corner Copia Cookbook.
It's for SANTA FE CHILI and it contains CHOCOLATE, like some of the Cinci
chili recipes. I've haven't tried this recipe, but maybe it will
appeal to you:
SANTA FE CHILI (Serves 6)
1 pound black beans, picked over
3 quarts water
1/4 cup olive oil
4 oz. unsweetened chocolate, broken into small pieces
2 cups brown rice, uncooked
2 cloves, garlic, finely chopped
3 carrots, chopped into 3/4-inch pieces
3 large, ripe tomatoes, seeded and cut into 1-inch pieces
2 green bell peppers, seeded and cut into 1-inch pieces
1 bunch scallions, white plus 3 inches green, cut into 1/2-in. lengths
2 Tbsp. chili powder
1/4 c. unsweetened cocoa powder
1/2 tsp. crushed red pepper flakes
1/8 tsp. ground cloves
Corn kernels cut from 3 uncooked ears, or one 10 oz. box of
frozen corn
Salt and black pepper to taste
Accompaniments to taste
Put the black beans and water in a large pot. Cover and bring
to a boil over high heat. Reduce the heat to medium-low, uncover, and simmer
for 1 hour, stirring frequently. Add the olive oild, chocolate, brown rice,
garlic, carrots, tomatoes, peppers, scallions, chili powder, cocoa powder, red
pepper flakes, and cloves. Continue simmering uncovered for 1.5 hours,
until the rice and beans are soft and the chili is stew-like in thickness.
Stire in the corn kernels, salt, and pepper. Cook for 3 minutes, stirring
frequently. Taste for seasoning. Serve with sour cream and chopped
red onion if desired, and corn chips for dipping!
---------------------------------------------------------
bonles@tso.cin.ix.net
03/28/95 20:32
135/2
899
Subject: Re: Chinese Restaurants
The House of Sun is an excellent Chinese restaurant. It is located on
42 in the Kroger shopping center near 275. Hope you enjoy.
---------------------------------------------------------
mdonovan@tso.cin.ix.net
03/29/95 11:44
546/8
1046
Subject: Re: Home Cheese making
I saw your note of 3/16 regarding home cheesemaking but soon after my computer
was down for 1-1/2 weeks. (yikes!) But I wanted to let you know of a catalog
that I have found helpful. Its from the New ENgland Cheesemaking Supply Co.
Box 85, Main St., Ashfield, MA 01330-0085. Its free. I bought a kit for making
mozzarella but havent done it yet because it makes 40lb. worth! But the kit
was only about $15. You can order by phone M-F 8am - 4 pm, 413-628-3808. The
people seem helpful and offer advice if you need it. Hope this helps.
Michael
---------------------------------------------------------
Refd:1080
veltenrj@tso.cin.ix.net
03/30/95 21:45
2459/53
Subject: Welbilt Bread Machine
To Bread Bakers,
If you are going to buy a bread machine, let me narrate a story
concerning our bread machine.
For Christmas, 1993, my wife received a Welbilt Bread Machine as a
gift. She really enjoyed the machine until sometime in June or July of
1994. Since there was a 1 year warranty, we weren't in a big hurry to
have it repaired. In late September, we called Welbilt to find out
where to send it for repairs. The repair store is the Garden State
Repairs in New Jersey. We packed it up in its original box and sent it
for repairs. Shipping was $8.00 UPS. After about two weeks, we
received an estimate for repairs totalling $39.80 including $8.00 for
shipping. I was told that they needed the sales slip to affect the
warranty. Since it was a gift, we didn't have the sales slip. We
called the donor who could not find the sales slip. So it cost me
$39.80 to get it back in late November.
I then called Welbilt and no matter what I said, no warranty work!!
Their rationale is that everyone is dishonest.
I called the Office of Consumers Affair, State Attorney Office with my
complaint. They sent Welbilt a letter requesting certain information.
After 30 days and not receiving a response, they wrote again, allowing
30 days for an answer. Again, no response. They wrote a third time,
and threatening court action, they responded. Welbilt called me and
said they wanted the serial number of the appliance, saying that they
will honor the warranty if my complaint fell within a 18 month period
since its manufacture. According to their records, the machine was
built in April of 1993. Although I first called them in September (no
record of the call) the 18 month warranty period expired. Again no
warranty work!! It appears that Welbilt machines deteriate while being
warehoused somewhere.
Incidentally, they were not able to repair the machine since they sent
a new machine or they changed the serial number.
So, if you are considering buying a bread machine, consider the
company. Welbilt Inc. is only an office in New York City with a
contracted repair shop in New Jersey which services the entire
country. The machine is made in Japan. Evidentally, $31.80 is just too
much money for good public relations.
Also, if your machine fails, sent it back immediately. You don't know
how many ways they have to void a warranty.
Here's to you in baking bread in your bread machine, hopefully, not a
Welbilt.
Dick Velten
veltenrj@tso.cin.ix.net
---------------------------------------------------------
lparker@tso.cin.ix.net
03/31/95 17:53
321/8
1074
Subject: Re: Bread Pan??????
I would like to suggest ceramic loaf pans, cant tell you when or where mine
came from but I like the results. I soak them in water before baking, and get
nice loaves with nice crusts. I think my old metal pans give fine loaves too,
though. I have never tried glass ones for bread.
good luck!
lparker@TSO.CIN.IX.NET
---------------------------------------------------------
Refd:1083
mstar@tso.cin.ix.net
04/03/95 13:46
300/4
1077
Subject: Re: Home Cheese making
Thank you for the information. Great minds must be at work because I just
recieved a copy of their catalog. As to your Mozzarella, you might want to
reread your instructions because I believe that that is the total that the kit
makes not the size of one batch. Keep me informed of your progress!
---------------------------------------------------------
lparker@tso.cin.ix.net
04/04/95 22:24
359/5
Subject: busken's Cookies
Many years ago (15-20) my wife and I used to enjoy stopping by Busken's in
Hyde park after a date (we weren't yet married) to buy what they then called
"Hi-protein raisin cookies" and later, when they substituted dates, just
"Hi-protein Cookies" These things Were Delicious, Any body out there
remember them, or have an idea on the recipe?????????
---------------------------------------------------------
dean@tso.cin.ix.net
04/05/95 20:45
259/5
1048
Subject: Re: falafel
You can use falafel either way, they are kinda like aveggie burgers or also
can rolled in a ball & used in pita. Traditionaly are served in pita with
tahini sauce, which is a mixture of ground sesame seeds,garlic,lemon juice
and water. Delicious....
dean
---------------------------------------------------------
jmckee@tso.cin.ix.net
04/06/95 12:05
875/15
1079
Subject: Re: Bread Pan??????
I have always liked Pyrex bread pans for most white breads, although lately
I've been doing more "free-form" breads, mostly french bread, on my baking
stone. Pyrex is nice for the bread I think most of us grew up thinking of as
"homemade": nice, crisp (but thin) crust, soft yet slightly chewy inside
texture; I mostly remember it sliced thick and served with Beef Stew, which
seems to be when my mother made it the most.
I find, however, that for wheat or rye or other grain breads, pyrex seems to
either brown the crust too much or make it too tough, even if you do turn down
the oven slightly. For some reason, I think metal pans work better for these
breads.
But like I say, take this advice with the proverbial NaCl crystal; since I got
a food processor, I've been churning out French bread like it's going out of
style, to the near exclusion of all other breads.
---------------------------------------------------------
Refd:1084
hlawson@tso.cin.ix.net
04/06/95 13:06
360/6
1083
Subject: Re: Bread Pan??????
jmckee. Would you care to explain how you use the baking stone? I have
one setting in the cupboard unused. Here's what I would like to know.
1. How do you form the loaves?
2. HOw long do you preheat the stone and at what temp?
3. How long do you bake the loaves and at what temp?(white, that is)
Thanks for the comments on the bread pan. Howard
---------------------------------------------------------
flr@tso.cin.ix.net
04/07/95 08:42
407/8
Subject: French Bread
I saw that French Bread was mentioned in the series of BREAD PAN
messages. I have been thinking about trying the French Bread
recipe in the Joy of Cooking. Has anyone tried that? I do not
have a baking stone. Could I bake it on a cookie sheet? Do
you glaze it or sprinkle water on top like some recipes recommend?
Can you freeze it (dough or baked)?? Well, that's enough questions,
I guess.
Faye
---------------------------------------------------------
jmckee@tso.cin.ix.net
04/11/95 11:32
3293/56
Subject: French Bread/Baking Stone
I'm responding here both to Howard's post 1084, asking about a baking stone
(loaf formation, preheating, baking time) and Faye's post 1085, asking about
the French bread recipe in the Joy of Cooking, and whether she can make it
without a baking stone.
I've been making French bread for about five years now, but this pastime
really kicked into high gear for me with three acquisitions for my kitchen.
THey are, in order: The baking tiles my wife gave me for Xmas four years ago,
Julia Child's book The Way to Cook, which I bought at about the same time, and
the Cuisinart my wife gave me for Xmas last year. (As I do most of the cooking
in my house, you can see that my wife likes to ensure that she will remain
well provisioned!).
The baking stone (or tiles, as I have) is the best tool to turn out the
genuine crusty loaf of French bread. I've used a cookie sheet, and while it
turned out a nice loaf of bread, it didn't seem quite *right* to me. With the
stone, you get a nice crisp crust and even browning; just preheat for at least
20 minutes at 450-475 F, depending on your oven.
Making the dough and forming the loaf properly is the key. My methods are
based on CHild's recipe in The Way to Cook, which is nearly foolproof; I have
tried others, including Joy of Cooking, and they simply don't hold up. Real
French bread is nothing more than flour, yeast, water, and salt. I mix and do
all but the final kneading in the food processor. After a final knead by hand,
it goes into an *ungreased* bowl, and into a warm place for a preliminary rise
-- 40 min. or so, just until you can tell it's rising properly. Then, I pat
the dough into a 12-14 inch rectangle, fold each end over the center, then do
that again; this redistributes the yeast for an even final rise in the bowl,
about 1.5-2 hours, or until it's tripled.
After that rise, divide the dough in half, and on your floured surface, pat
into a rectangle as before. Fold it in half toward you, and pound the seam
shut; repeat the process. Then pinch the seam shut, and roll it back and forth
into a cylinder, placing it on a floured towel on a tray; form the other loaf
the same way. Cover them with another lightweight floured towel for the final
rise in loaf form, until nearly tripled in size.
What you're doing in shaping the loaf this way is stretching the gluten cloak
that will hold the loaf in shape.
Preheat the stone, set in the lower third of your oven, at 450 for at least 20
minutes. Gently flip the risen loaves onto a board or baker's peel which you
have sprinkled with cornmeal (to prevent sticking). Slash the tops of the
loaves three or four times with a sharp razor. Slide them off the board onto
the baking stone, then thrown a half cup of cold water into the floor of the
oven (if electric; if gas, heat a frying pan in the floor of the oven). This
creates steam, which sets the cloak of gluten into a good crust.
After 20 min. or so, turn the oven down to 400. The bread's done when an
instant reading meat thermometer registers 180 degrees.
This is all sketchy, and off the top of my head. I strongly recommend you seek
out Child's recipe in The Way to Cook. There is nothing simpler once you've
mastered the technique. I turn out at least two loaves a week this way.
Boy, this was a long post!
---------------------------------------------------------
Refd:1087
Refd:1089
Refd:1094
hlawson@tso.cin.ix.net
04/11/95 16:34
219/3
1086
Subject: Re: French Bread/Baking Stone
Thanks for your kind willingness to answer question and help those of who
waste a lot flour. My wife is eating the bread anyway. We'll give our
stone a try this week as well as your french bread. Thanks , Howard
---------------------------------------------------------
Refd:1092
jmerrill@tso.cin.ix.net
04/11/95 21:10
193/3
Subject: Leftover Ham Recipes, Anyone?
We're having a large ham this weekend and will no doubt have lots and
lots leftover. What to do with it?! Does anyone have any interesting
recipes using leftover ham slices, chunks, etc?
---------------------------------------------------------
Refd:1100
Refd:1106
flr@tso.cin.ix.net
04/12/95 08:43
493/9
1086
Subject: Re: French Bread/Baking Stone
Jack,
What a great post! I don't know when I'll get a chance or the courage
to try making the real thing, but from your description it sounds
like something I could do. Now I know to avoid the joy of Cooking recipe and
go with Julia's. It seems that with bread making, the technique is very
important (compared to the ingredients). Are baking tiles available in most
department stores? Are they expensive (i.e., more than $10-$15)?
Thanks again for all the info. for us novices,
Faye
---------------------------------------------------------
Refd:1090
mcurtis@tso.cin.ix.net
04/12/95 10:11
49/1
1089
Subject: Re: French Bread/Baking Stone
They have these at Cookswares for about $15.
---------------------------------------------------------
Refd:1091
jmckee@tso.cin.ix.net
04/12/95 12:20
549/11
1090
Subject: Re: French Bread/Baking Stone
Faye, you are quite correct: technique is what counts, and the recipe is very
simple.
ONe wonderful thing I learned in doing this over the last several months is
the way the bread "tips you off" if it's done well as soon as it's out of the
oven. When you place the loaves on the rack to cool, within a few minutes
you'll hear it begin to softly emit a crackling noise. Child says her first
breadmaking teacher, Professeur Raymond Calvel, calls this "the bread's own
music."
Let me know how it goes! I'd rather bake bread than almost anything!
---------------------------------------------------------
Refd:1093
mcurtis@tso.cin.ix.net
04/12/95 22:25
139/2
1087
Subject: Re: French Bread/Baking Stone
Howard, I lost your E-mail address again. How are you doing? I haven't heard
from you for a while. Drop me a line. Curtisk@NKU.Edu
---------------------------------------------------------
mcurtis@tso.cin.ix.net
04/12/95 22:29
476/7
1091
Subject: Re: French Bread/Baking Stone
Everyone seems interested in bread. Do you all need the address for the bread
line. I might add that most of the interest in this line is for bread
machines. It is a digest that comes out once a week. I believe you send your
subscribe to mxserver@cykick.infores.com and if you have a problem because
everyone of these darn lines have a different thing they want you to say then
just send the message help. Maybe Howard has the completely correct address.
Mary Curtis
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flr@tso.cin.ix.net
04/13/95 08:43
140/5
1086
Subject: Re: French Bread/Baking Stone
Jack,
Please, can I ask one more question?
What kind of yeast do you use? The cake kind or the dry, in the envelope kind?
Thanks,
Faye
---------------------------------------------------------
Refd:1095
jmckee@tso.cin.ix.net
04/13/95 10:11
603/9
1094
Subject: Re: French Bread/Baking Stone
I use dry yeast, which I keep in the fridge after purchase. For some time, I
was a fan of Red Star, which I thought gave better results than Fleischmann's.
However, lately, I've been using Hodgson Mill, which is made by a company that
also makes wheat germ, oat bran, unbleached flour, and other "natural"
products. I picked it up once because it was on sale and because I liked their
other products. Now I wouldn't dream of using anything else.
Ask as many questions as you want; this is an area I know a bit about. Next
topic may be something in which you're well versed and I'm a complete tyro!
---------------------------------------------------------
sumbaugh@tso.cin.ix.net
04/13/95 12:57
282/4
Subject: shad
I keep seeing recipes using shad (a fish), but haven't eaten it and can't
locate it (tried the Hyde Park Kroger). Seems to be a seasonal spring fish...
I'm sure it's not found in the Ohio River...anybody know anything about it...I
think it might be tasty with fiddlehead ferns.
---------------------------------------------------------
Refd:1097
Refd:1099
Refd:1105
hlawson@tso.cin.ix.net
04/13/95 13:24
584/8
1096
Subject: Re: shad
Sharon, according to Larousse Gastronomique shad is a migratory fish sim-
ilar to herring but bigger in size. In the spring, it goes up rivers to
spawn in fresh water so it must be a salt water fish. The flesh of shad
although heavy, is very delicate. Female preferred to the male. Hmmmm!.
If caught soon after spawning they have the tastiest of flesh. It must
be eaten very fresh. Recipes for sea-perch, cod, herring and mackerel
can be applied to shad. There are no comments regarding fiddlehead ferns.
If you forage in a woods by a river you might end up with both.Howard
---------------------------------------------------------
hlawson@tso.cin.ix.net
04/13/95 13:34
545/9
Subject: Bread Line
No, I don't mean the bread lines of the 30's. The info given me when I
subscribed to the Bread Digest is:
submissions send to: Bread@cykick.infores.com
Add/unsubscribe: bread-digest-request@cykick.infores.com
Problems: bread-mgr@cykick.infores.com
They mail to you about once per week and I have found the discussion to be
informative and interesting from the standpoint of a novice. Having our
own local breadman (Jack) here has been most helpful too. I like the
diversity and interesting comments here. Howard
---------------------------------------------------------
mcurtis@tso.cin.ix.net
04/14/95 16:27
377/5
1096
Subject: Re: shad
Discount Produce on Vine off Galbraith has shad in a jar in the seafood
section. This is a Russian store that I inadvertenly learned about when I
took my Russian immigrant friends shopping. It is also a very great place for
wonderful fresh fruit and vegetable. It is the only place I have ever seen
shad which I must say is very different. Try this store. Mary Curtis
---------------------------------------------------------
rwhitney@tso.cin.ix.net
04/15/95 18:56
974/24
1088
Subject: Re: Leftover Ham Recipes, Anyone?
This is probably too late to help, but my old standby Joy of Cooking has
several good leftover ham recipes - and defines eternity as two people and a
ham! But the following is from my Mom - it is a good ham loaf, and the sauce
makes it tangy & moist. I have made it with all ground ham as well as the
old-fashioned way mixed with veal:
1 lb. smoked ham and 1/2 lb. veal, ground together
2 eggs
1 cup bread crumbs
1/2 tsp. nutmeg
Juice of 1 lemon
1/4 tsp. grated lemon rind
1 cup milk
Mix well. Bake about 2 and 1/2 hours at 350 degrees. Pour 1/2 sauce at the
beginning, baste with the rest during cooking.
Sauce:
1/2 cup vinegar
1/2 cup water
1 can tomato soup
1 cup brown sugar
1 tsp. dry mustard
Mix sauce well. Put 1/2 with loaf at beginning, use rest to baste.
(This is from an old recipe card handwritten by Mom and I am not absolutely
sure if it says 1/2 lb. veal or 1 and 1/2 lbs. - use your judgement.)
Enjoy! - Rosemary
---------------------------------------------------------
Refd:1101
hlawson@tso.cin.ix.net
04/16/95 12:52
1224/20
1100
Subject: Re: Leftover Ham Recipes, Anyone?
Good idea, Rosemary. We didn't wait for left over ham. I took the shank
end of this huge ham and cubed some meat from it and as Sue cooked other
things, I made split pea soup and ham-potato soup and we plan the
traditional white bean soup for later in the week with a bone. We're
potato (and all soups) lovers so here's how to get going with a
Potato Ham Soup.
Cube about 2 medium potatoes(peeled) for each serving
Cut up several medium sized carrots
Cube about 1/2 cup ham for each serving
Throw in at least one medium onion cut up and while you're at it do
the same on 2-3 medium cloves of garlic. When the potatoes are soft
mash a few of them against the side of the pan, adjust the salt and
add freshly ground pepper. If you're not worried about fat, add a
tablespoon of the real stuff, butter. I usually use half and half
cream for more flavor but didn't have any so I used 2% milk and about
2 tablespoons of flour in cold water to thicken it. Let stand for
a day or so in the refrigerator. Remember to add your own favorite
ingredients. If I've learned anything about making soup, it is to
make the soup at least a day ahead of time. You'll great rave
reviews for it. Howard
---------------------------------------------------------
hlawson@tso.cin.ix.net
04/16/95 20:29
1204/21
Subject: Oat Pancakes
Someone asked for Oat Pancakes about a month ago and I just found such in
a library book, The Low-Cholesterol Oat Plan by Barbara Earnest & Sarah
Schlesinger.
"With the extra nutty flavor of oats, these are simply delicious. Make
these quickly because the batter thickens as it sits. Add a little liquid
at the end if it becomes too stiff. Serve them hot with syrup, all-fruit
jam, applesauce, or fresh fruit. Yield 12 pancakes, Prep Time 10 Min.
Cook Time 5 min. RDOB for 4 pancakes: 25%
l l/3 Cup milk l Tablespoon honey or maple syrup
2 egg whites or 1 whole egg 1 Tablespoon baking powder
2 tablespoons peanut oil 1/4 teaspoon salt
1 1/2 Cups oak flour
l. Put milk, eggs, oil, honey, baking powder, salt, and finally oat flour
into the blender or food processor and blend until mixed. If no blender
is available, combine ingredients in a large bowl and beat with an egg
beater or a wire whiisk for a few minutes. Batter can be a little lumpy.
2. Pour batter by 1/4 cups onto lightly greased hot griddle or skillet.
Turn when bubbles have popped and steam has stopped rising. Brown
lightly on the second side."
Howard
---------------------------------------------------------
flr@tso.cin.ix.net
04/17/95 09:27
1375/23
Subject: French Bread--I DID IT!!!!
To Jack and others who have been part of the French Bread/baking Stone
messages:
I went to the library and checked out Julia's "The Way to Cook",
the to the Kroger to get Hodgson's Mill unbleached flour and Red Star
yeast. I followed Julia's instructions to the letter becuase
I was nervous. Anyways, the final product was four baguett-sized
loaves that were wonderful. I was suprised at how easy the dough was to work
with-not sticky like doughs that use milk. It was a lot of fun, too.
I used a cookie sheet and checked it along the way according to Julia's
instructions. I also had Jack's message (#1086) there, too!
I'm wondering if I just had beginner's luck. For yesteray's meal, I made
Julia's Ham Steaks simmered in wine sauce, and had potato soupd and
French Bread extraordinaire on the side.
My other cooking "tip", kind of self-imposed, I guess, is that I
always try making new things when I'm alone (boyfriends, etc. out of town or
not around). that way, no questions or memories of cooking disasters!
One more thing--I noticed that Hyde Park Kroger has a display of unusual
flours, and grains from "Uncle Bill" or something like that. I think I
saw these in the specialty products aisle. There were things like rice flour,
soy grits, etc. Maybe even oat flour (like for the Oatmeal Pancakes recipe).k
jk
Thanks again to Jack and Julia C.
Faye
---------------------------------------------------------
Refd:1104
Refd:1107
hlawson@tso.cin.ix.net
04/17/95 12:28
152/2
1103
Subject: Re: French Bread--I DID IT!!!!
Great job, Faye. You and Jack have inspired me to try. My wife's away so
I will play in the kitchen with bread dough. Thanks for sharing. Howard
---------------------------------------------------------
abate@tso.cin.ix.net
04/17/95 18:26
361/6
1096
Subject: Re: shad
The shad "run" in the spring near my brother's home in Connecticut. He lives
on the Long Island Sound just off the Connecticut River (maybe that's the
river they "run" up). The people there love it, but it's onlt around for a
short time each year. Funny thing, none of my brother's kids will eat any
kind of fish or seafood EXCEPT for shad. Funny.
Anne
---------------------------------------------------------
dtrout@tso.cin.ix.net
04/17/95 22:12
435/6
1088
Subject: Re: Leftover Ham Recipes, Anyone?
Jean - Whenever we have leftover ham, we make ham salad. I love it! Grind it
up in a meat grinder, a pickles (or pickle relish), two or three hard boiled
eggs, a couple a tablespoons of mayo to make it smooth, whatever else you want
in your salad, then last, run two or three slices of white bread through the
grinder to push the last of everything out, and whalla - ham salad. Great for
luncheon sandwiches. Enjoy - dave trout
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jmckee@tso.cin.ix.net
04/19/95 17:03
289/5
1103
Subject: Re: French Bread--I DID IT!!!!
HALLELUJAH!!!!!!!!!!!!!!!!!!!!! I am delighted things turned out so well.
I had forgotten to point out how un-sticky the dough is. You did not have "
beginner's luck"; in cooking, at least, I don't believe there is any such
thing. You just did a good thing and did it well! Congrats!
---------------------------------------------------------
sumbaugh@tso.cin.ix.net
04/20/95 07:59
243/4
Subject: tabouli
I've never been clear on if you put all the aditional ingredients (feta,
cukes, tomatoes, mints,etc.) with the tabouli straight away, or after it's
taboulitized. Perhaps it depends on the etc. Anyone know, or think it's odd to
add olives?
---------------------------------------------------------
Refd:1156
mcurtis@tso.cin.ix.net
04/20/95 10:45
317/12
Subject: Ham Loaf
3 cups cooked ground ham
1 Tbs brown sugar
1 tbs vinegar
2 1/2 cup soft breadcrumbs
1/4 cup finely chopped onion
2 Tbs minced parsley
1/4 tsp pepper
1 1/4 cups milk
2 beaten eggs
Combine ingredients and fill greased loaf pan. Place in another pan of hot
water. Bake in moderate oven (350) 1 hour. Mary Curtis
---------------------------------------------------------
hlawson@tso.cin.ix.net
04/20/95 16:49
400/8
Subject: Oat Bran?
I'm trying to figure out what oat bran is but so far no response. As far
as I know there are three oat products at the store.
1. Oat bran in the cereal department
2. Oat flour which is a mixture
3. Oat bran that comes in a jar.
When a recipe calls for like a 1 1/2 Cup of Oat bran, which are they talk-
ing about? This may be elementary to some but I can't figure it out.
Howard
---------------------------------------------------------
Refd:1111
jmerrill@tso.cin.ix.net
04/20/95 19:37
1282/19
1110
Subject: Re: Oat Bran?
I don't have an answer to your oat bran question but you really do
raise an interesting question. A few years ago I helped develop and
market a "natural" snack food which we sold primarily in the health
food market, so I needed to do a lot of studying about "natural"
products. (I used the parentheses on purpose!) At that time oat bran
was only available at natural food stores which, sad to say, do not
seem to flourish in this part of the country. In other parts of the
country that I visited during this period, there were stores where you
could purchase oat bran by the pound, scooped out of barrels and
weighed out for you. Another source of it was flour mills. There is
a flour mill in Cincinnati where I used to go to purchase natural
flours and grains. The closest item I have seen to duplicate this is
the oat bran that Kretschmer sells in a jar. But, as you know, 1-1/2
cups of this is incredibly expensive. I think the answer may have
something to do with how old the recipe is that you want to try. If
it's an old one, they probably want that totally natural product.
But if the recipe is fairly new in origin, it would probably work with
the product sold in the cereal section. It certainly would help if
the recipes could be more specific, wouldn't it!
---------------------------------------------------------
hbau@tso.cin.ix.net
04/23/95 18:19
204/3
Subject: White Sauce
Has anyone ever heard of a recipe called "dip"? It's a white sauce
that a friend of mine told me her mother used to make to pour over
cobbler. All she could remember was that it had cinnamon in it.
---------------------------------------------------------
Refd:1113
jmerrill@tso.cin.ix.net
04/23/95 20:13
601/17
1112
Subject: Re: White Sauce
I never heard of a recipe called "Dip", but here's my mother's recipe for
a white sauce that she always poured over homemade apple dumplings.
Although this recipe is over 35 years old, it still holds up pretty well
by today's standards - practically fat free! Hopep you like it.
APPLIE DUMPLING SAUCE
1/3 cup sugar
3 tbsp. corn starch
1/4 tsp. salt
3 cups milk
2 tsp. vanilla
1/2 tsp. cinnamon
Combine all ingredients except vanilla and cinnamon in heavy saucepan. Cook
over medium heat, stirring constantly, until mixture thickens and bubbles.
Remove from heat and add vanilla and cinnamon.
---------------------------------------------------------
Refd:1117
meg@tso.cin.ix.net
04/23/95 23:23
209/5
Subject: Fat Free
My father just had a heart attack, and he is on a strict low/no fat diet, and
he is getting VERY bored w/ what he has been eating. Is there any good, kind
of unusual recipies for him to use?
Thanks
Megan
---------------------------------------------------------
Refd:1115
mcurtis@tso.cin.ix.net
04/24/95 10:42
99/4
1114
Subject: Re: Fat Free
do you want the address of the low-fat line on e-mail? It is listserv@apollo.
it.luc.edu
---------------------------------------------------------
---------------------------------------------------------
Refd:1116
Refd:1122
jmckee@tso.cin.ix.net
04/24/95 12:10
697/11
1115
Subject: Re: Fat Free
I heartily (no pun intended) recommend the cookbooks of Graham Kerr. THe
former "Galloping Gourmet" of the sixties and seventies had to rethink his
cream- and butter-laden cooking style when his wife experienced severe cardiac
trouble. His "minimax" style ("minimize the risk, maximize the enjoyment")
has several innovative techniques that really help.
I also recommend a look at a cookbook by, of all people, Chef Paul Prudhomme.
"Fork in the Road" is this huge guy's unique attempt to write a low-fat
cookbook. He's really done his homework. The recipes are uniformly delicious,
and all meet the American Heart Association guideline of "less than 30% of
calories from fat" (as do Kerr's).
---------------------------------------------------------
hbau@tso.cin.ix.net
04/24/95 20:42
147/3
1113
Subject: Re: White Sauce
Re: White Sauce
Thanks Jean for the recipe I'll let my friend have it and see what
she says. Sure sounds like that might be it. Thanks again
---------------------------------------------------------
farside@tso.cin.ix.net
04/25/95 19:31
196/3
Subject: bubbles
I had a recipe for making bubbles for blowing which included glycerine.
Without adding it to my shopping list I always forgot to pick up
glycerine until I lost the recipe. Has anyone got it?
---------------------------------------------------------
Refd:1124
hlawson@tso.cin.ix.net
04/26/95 23:56
663/9
Subject: How to Cook
The book Jack recommended by Julia Childs is really a great book with ex-
tensive instructions on making bread. I had to put that off because of a
hand injury and shouldn't kneed right now. Its a basic cookbook but yet,
it much more because she really gets into gourmet type recipes too. It is
a bit pricy at $50.00, however, so I really have to save my pennies to get
it and the new Joy of Cooking. Probably won't have anything to cook after
that. I still don't have an answer about the what is referred to in
recipes when it asks for oat bran. I have oat bran flour mix, oat bran
cereal but not oat bran. Does anyone have a clue on this line? Howard
---------------------------------------------------------
Refd:1121
dtrout@tso.cin.ix.net
04/27/95 17:07
661/20
Subject: Cream cheese/Dried Beef Dip
This recipe is a favorite of my daughter. In fact, when we have company over,
she makes it for us. It is a hot (not spicy) cream cheese dip with dried beef
which is great with chips, crackers, whatever.
8 oz. cream cheese
1 cup sour cream
3 oz. chipped beef (diced or chopped)
1 Tablespoon minced onion (dried)
1/4 teaspoon pepper (to taste)
1/4 teaspoon garlic (to taste)
1/2 of a green pepper chopped
Optional to sprinkle the top with chopped walnuts.
Bake in 350 degree oven for 20 minutes. Double recipe for larger groups.
We really like this recipe. It's easy, quick, and our guests have taken many
copies of it home with them. Enjoy.
dtrout
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farside@tso.cin.ix.net
04/28/95 07:04
553/9
1119
Subject: Re: How to Cook
oat bran
Unless my mind is on vacation again, bran is the outside coat of the
seed of a grain. Oat bran should be available at health food stores
and any other bran can be substituted. I make my own bread every
Saturday and I have found many items in a health food store to be
much cheaper than I would have expected, even cheaper than in the
grocery stores. Pick up your yeast and poppy seeds etc. Also, all
bread recipes are better with the addition of 2 tbls. potato flour,
also available in health food stores in small packages. Good luck!
---------------------------------------------------------
ddavison@tso.cin.ix.net
05/01/95 09:55
179/6
1115
Subject: Re: Fat Free
M Curtiss,
Do you know if that list is still operational? I tried to subscribe, but
received a user unknown message. If you have more info, please contact me.
Thanks.
Dora
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Refd:1123
mcurtis@tso.cin.ix.net
05/01/95 18:25
558/8
1122
Subject: Re: Fat Free
I don't know about the fat Free line. I belong to the low fat line and the
regular Eat-l line. The low fat line people can tell you about the fat free
line. There is a new low fat address is majordomo@shell1.best.com with the
message Subscribe eat-lf your name. This is a new address and owner. If you
have a problem let me know. Mary Curtis
I do worry about people getting involved in national recipe lines and not
participating in this one then. Frankly I have gotten some of my best recipes
from this line--and it is nice to have local people.
---------------------------------------------------------
mdonovan@tso.cin.ix.net
05/01/95 21:59
594/11
1118
Subject: Re: bubbles
This recipe is from The Unbelievable Bubble Book.
1 cup Joy or Dawn dishsoap
3-4 tablespoons glycerine (from the pharmacy0
10 cups of cold water (up to 50% more on dry days)
As you can see, this makes a bucketful of bubble soap. It was intended to be
used with large bubble makers.
1. Measure 10c water into a pail. Add 1c Joy or Dawn dishsoap.
2. Add the glycerine. In most atmospheres it makes the bubbles more durable by
reducing evaporation.
3. Stir, but not too much. You don't want froth on the top because it tends to
break up the bubbles. If you get any skim it off with your hand.
---------------------------------------------------------
hlawson@tso.cin.ix.net
05/02/95 08:41
496/7
Subject: Oat Bran Revisited
I finally found authentic oat bran and we made muffins. I have to tell
you they are a bit of nothing as far as flavor even with raisins and they
don't go down easily. As a well-known sitcom person said they might be
good with two scoops of ice cream(and I don't watch her). Do you have
a flavorful recipe because I bought a big big of oat bran?
Also tried the old fashioned bread recipe on the Hodgson Mills flour
bag. It was rather flavorless too although it made nice loaves. Howard
---------------------------------------------------------
Refd:1126
Refd:1127
mcurtis@tso.cin.ix.net
05/02/95 17:33
1153/28
1125
Subject: Re: Oat Bran Revisited
Howard, you can use this stuff the same as wheat germ, i.e. as a filler in
meat loaf (wonderful), throw a little in your bread in place of wheat, and
maybe you should try this recipe . Morning Glory Muffins
1 1/2 cups flour
1/2 cup bran1 1/4 cup sugar
1 tsp cinnamon
1 tsp baking powder1 tsp baking soda
1/2 tsp salt
2 cups grated carrots 4 medium
1 apple peeled, cored and chopped
1 cup raisins
1 large egg
2 large egg whites
1/2 cup apple butter or applesauce
1/4 cup vegetable oil
1 Tbsp vanilla
2 Tbsp chopped walnuts
2 Tbsp wheat germ
Preheat oven to 375 F. Lightly oil 18 muffin cups or coat with nonstick
cooking spray. In a large bowl, stir together flour, oat bran, sugar,
cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and
raisins. In a medium-sized bowl, whisk together eggs, egg whites, apple
butter, (or applesauce, oil and vanilla. Add to the dry ingredients and stir
just until moistened. Spoon the batter into the prepared muffin cups, filling
them about 3/4 full. In a small bowl, combine walnuts and wheat germ;
sprinkle over the muffin tops. Bake for 15 to 20 minutes, or until done.
Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
05/02/95 17:37
289/4
1125
Subject: Re: Oat Bran Revisited
You might also try to adapt your recipe to the one I submitted. In other
words take your recipe and substitute applesauce for some of the oil, and add
apple carrot and nuts. Most importantly add vanilla. Your recipe may call
for more of the bran than the one I posted. Mary Curtis
---------------------------------------------------------
hlawson@tso.cin.ix.net
05/02/95 19:05
855/12
Subject: FOOD
Do we think about food too much? I don't know. Last weekend I must have
been hungry because I bought 2 pounds of salted Cod fish. We're going to
have Cod fish gravy a couple of times. Does anyone remember this dish
fondly as I do? Now days, you have to special order it in groceries and
Cod fish costs $7.99 a pound but what the heck, you get a little wooden
box with it. Maybe that's where I could keep my crayons. Well if you
happen to have a yummy recipe for salted cod fish let us hear about it.
Also I've been meaning to mention that in Michigan grocery stores,
Item are being labelled as "M Fit" (that is M as in Univ. of Michigan.)
Products that are low in fat and all that other bad stuff have been
tested by the Medical Center and labeled as your best choice in that
catagory. Trouble is, you can't find many of these labeled items.
---------------------------------------------------------
Refd:1137
jmerrill@tso.cin.ix.net
05/04/95 20:42
986/23
Subject: Salad Dressings
I would like to ask for some salad dressing recipes. I have lots, but
I'm always looking for a good one. Especially a good oil/vinegar/French
type - but any will be welcome. I'd like to share this recipe for Honey
Mustard dressing that I got several years ago from
Bon Appetit Magazine. I used to have lunch at the old Colonnade Restaurant
in downtown Cinti and always got a salad with "White French Dressing." It
was great. I searched for the recipe for years. One day I saw this recipe
in Bon Appetit and decided to try it. It's great on lettuce salads,
spinach salads and even fruit. Makes a great hostess gift.
HONEY MUSTARD DRESSING
3 TBSP. CIDER VINEGAR
3 TBSP. HONEY
6 tbsp. mayonnaise
1 tbsp. dijon justard
1 tbsp. freshly minced onion
Pinch salt
1/2 cup vegetable oil.
Heat vinegar and honey in saucepan or microwave until hot and well
blended. Add remaining ingredients and whisk, or use rotary beaters
or blender. Store in refrigerator. Makes 1-1/2 cups.
---------------------------------------------------------
Refd:1130
Refd:1134
hlawson@tso.cin.ix.net
05/05/95 15:15
488/8
1129
Subject: Re: Salad Dressings
Jean here are some ideas for salad dressing that I haven't tried but when I
saw your post I got out Julie Child's, "The Way to Cook". Here's an idea.
Of course, she only would use imported French vinegar when she mixes vinegar
and oil but, in addition to garlic, she proposes using lemon peel. I
suppose this would be grated. In addition to the usual seasonsings like
S&P and your herbs of choice, this might make an interesting change.
Thanks for posting a recipe. Howard(& Sue)
---------------------------------------------------------
ddavison@tso.cin.ix.net
05/06/95 09:44
1211/25
Subject: Thanks; turkey burgers
Thank you M. Curtis for posting the info on the low fat line.
Here is a recipe that I tried for turkey burgers that I *really* liked.
It has approximately 10 grams less fat than regular ground beef burgers.
I did notice that prepackaged ground turkey varies considerably in fat from a
low of 10 to a high of 16, so if you are watching your fat intake watch your
brand.
16 oz ground turkey
8 button mushrooms (or any other that you like)
1 small onion diced
1 Tbsp Worcestershire Sauce
Release agent such as Pam
Process the mushrooms in a food processor until finely minced (I don't have a
food processor so I just cut them up very finely). Mix turkey, mushrooms,
onion and worcestershire sauce. Form into 4 patties. Spray tops of patties
with Pam. Grill or pan fry 7 minutes on each side. Serve with your favorite
hamburger toppings.
I had two concerns before I tried the recipe. First I thought that they would
be too dry and second I thought that turkey burgers would have too "anemic" of
a color to be palatable. I was wrong on both counts. The mushrooms and onion
keep the burgers from being too dry and the worcestershire sauce helps with
the color as well as taste. Hope you enjoy!
---------------------------------------------------------
Refd:1133
hlawson@tso.cin.ix.net
05/06/95 22:01
200/3
Subject: Potato Salad Dressing
Does anyone have a cooked mustard potato salad dressing to share? This
would likely be a from scratch recipe where you cook salad mustard, eggs,
????. Would surely like a recipe. Howard(& Sue)
---------------------------------------------------------
mcurtis@tso.cin.ix.net
05/07/95 21:19
161/3
1131
Subject: Re: Thanks; turkey burgers
I just found a meat grinder for $13.00 at the outlet in Carollton. That way I
can grind my own turkey breast and know exactly what I'm getting.
Mary Curtis
---------------------------------------------------------
flr@tso.cin.ix.net
05/08/95 08:49
133/4
1129
Subject: Re: Salad Dressings
Jean,
Thanks for posting the recipe for Honey-Mustard Salad Dressing.
I made a 1/2 recipe this weekend. It is really good.
Faye
---------------------------------------------------------
dtrout@tso.cin.ix.net
05/12/95 11:18
1030/22
Subject: Light Whole Wheat Bread
This makes three round loaves of light (as in color) Whole Wheat Bread.
3/4 cup milk
3 TBL sugar
1 1/2 tsp salt (or less to taste)
1/3 cup butter
1/3 cup molasses
1 1/2 cups warm water
2 TBL natural yeast (or =)
5 cups unsifted whole wheat flour
2 cups unsifted white flour (approx.)
Scald milk, stir in sugar, salt, butter and molasses. Cool to lukewarm.
Measure warm water into large warm bowl. Stir in yeast until dissolved. Stir
in luke warm milk mixture, 2 cups white flour, add enough remaining flour
(whole wheat) to make soft dough. Knead (or use a dough mixer) and continue
to add whole wheat flour until dough is smooth and elastic. Place in greased
bowl. Turn to grease top. Allow to rise until doubled in bulk (about an
hour). Punch down. Divide into three equal round loaves and space on cookie
sheet (greased). Allow to double in bulk (about an hour). Bake in hot oven
(400 degrees) about 25-30 minutes. After baking, spread butter over hot
crust. This bread will disappear during any meal.
dtrout
---------------------------------------------------------
hlawson@tso.cin.ix.net
05/12/95 14:11
487/8
Subject: Cookware
We are going to buy new cookwater(My wife doesn't know it yet). We've had
a new gas stove for two years and I hate it, she loves it. It has been
burning the Farberware handles so they are coming loose every few days. I
want something good like calphalon, etc. but no non stick surfaces. I know
I'll have to spend $400.00 - $500.00 but it should last the rest of our
lives. Does anyone care to comment on any of the better pots and pans?
(We might end up with "his" and "hers")
---------------------------------------------------------
Refd:1140
Refd:1147
Refd:1152
ebardes@tso.cin.ix.net
05/14/95 23:32
492/11
1128
Subject: Salt cod fish
Where did you find the salt cod locally? I remember eating it as a child. My
Mother used to serve it with boiled potatoes and fried salt pork. I can just
see all the fat concious people choking but it one ate maybe once or twice a
year I guess one could survive. She also made cod fish cakes with the left
overs.
I now have to import it when I go back home. A friend of my Mother once
mailed a box to me. Image what the post office thought when they smelled that
package.
Eleanor
---------------------------------------------------------
Refd:1138
Refd:1139
hlawson@tso.cin.ix.net
05/15/95 07:06
507/7
1137
Subject: Re: Salt cod fish
We didn't buy it locally. I guess most stores have it as special order.
I bought it at a Miejers and I think they have a store in the Cincy area.
I would call about to find it. We (my wife, Sue) made a white sauce and
broke up the fish(after we rinsed and rinsed) and we served it on boiled
potatoes. Its $7.88 per pound about and still comes in the wooden box
from Nova Scotia. Regardless of the fat or other baddies, it is a com-
fort food to some of us who remember eating it more often. Howard
---------------------------------------------------------
mcurtis@tso.cin.ix.net
05/15/95 10:35
800/12
1137
Subject: Re: Salt cod fish
Larosa's Grocery Commissary Delicatessan, whatever, carries the dried cod
authentic. I know because I have bought it several times and usually wind up
throwing it away because it sits in the refrigerator so long and I think I
shouldn't use it, but I can. You can keep that stuff forever. You know that
you have to soak it (rinising well during the process) for Larosa's recommends
a couple of days I think to do it right. They will tell you how to do it. I
recommend a call to them. It is fun just to go and look and their great
goodies, but especially the dried cod. Isn't it wonderful to get something
somewhere that you can't get anywhere else in the area. Even Jungle Jim's
doesn't sell cod like this. Larosa's is on I think Boudinot Avenue. You can
check the phonebook
Mary Curtis
---------------------------------------------------------
jmckee@tso.cin.ix.net
05/15/95 12:15
1195/20
1136
Subject: Re: Cookware
I've been researching this question, Howard, because I've got Revere Ware and
I *hate* it.
My understanding is that either Calphalon or All-Clad is the way to go. I have
friends that have both, and I've cooked at their houses and find them equally
good to work with. All-Clad tends to go on sale more, I've been led to believe.
The one real negative is with Calphalon: The handles apparently get *very*
hot, and quickly; that's why they sell those little sleeves to slip over 'em.
I'll probably go with the All-Clad. It's available three ways: Stainless
exterior, copper exterior (BUZZZZZZZZZZZZZZZ -- thanks for playing, but I
don't do no polishing ), and the black anodized aluminum exterior. I'll
probably go with the latter.
There will always be other needs too. I just bought three Le Creuset skillets
at their outlet down in Dry Ridge, KY, that just went out of business. They're
pretty good, but I can't say I'm crazy about the "glissemail" interior
coating; non-stick it ain't, everything sticks, as badly as any pot I've ever
used. But they clean up really well, and I suppose after I've learned more
about how to use them (I think I've had the heat too high), they'll be OK.
---------------------------------------------------------
Refd:1141
Refd:1142
hlawson@tso.cin.ix.net
05/15/95 14:28
754/11
1140
Subject: Re: Cookware
Jack, from what I've been learning too, the All Clad or Calphalon is good.
I think the important thing is that aluminum core in the bottom and up the
sides. The handles have worried me but I watch some cooking shows and they
deal with it. I have a friend who has taken gourmet cooking lessons from
a real chef and she has I think All Clad(magic something) She in turn has
a friend(she is in a gourmet monthly diners club) who really likes her
calphalon. I guess
we'll have to make a decision and be happy with it. Its just a matter of
getting used to it. Thanks for the input. We've had Revere ware too and
I can met it down just like I have Farberware. I have a habit of forget-
ting that I'm cooking because something else comes up. Howard
---------------------------------------------------------
mcurtis@tso.cin.ix.net
05/16/95 09:39
215/3
1140
Subject: Re: Cookware
I'm interested in the Dry Ridge thing. I have been in that store but never
bought anything. I have always wanted some of their cookware. Is it already
closed or do you think they are still open? Mary Curtis
---------------------------------------------------------
hlawson@tso.cin.ix.net
05/16/95 11:20
330/6
Subject: Cod fish followup
After yearning for months for Cod Fish, I think it make me sick. I had my
head on the pillow from 2:00PM yesterday until 10AM this morning. I think
it was the salt intake. I ate the left-overs for lunch yesterday. It was
a bit costly because I had to cancel two classes. Mary, I don't know
that type of cookware. Howard
---------------------------------------------------------
Refd:1144
mcurtis@tso.cin.ix.net
05/16/95 16:57
1118/15
1143
Subject: Re: Cod fish followup
Le Creuset cookware is fancy cookware that is probably sold in New York Depart
ment stores where people spend more money. But we peasants can get the same
quality merchandise at outlet stores along interstates. It is colored and
from France. It looks like porcelain inside and is almost like heavy
glassware, but it's more on the order of CorningWare. I understand that it
cooks very well, but I wouldn't want to pay full price for an unknown
product--unknown by me that is. I certainly am not recommending that to you
Howard as you are looking for good all-purpose everyday pots and pans. I
think if I were in the market I, too would buy the cephalon I think it is. I
am glad I don't have to choose right now. We just bought a new gas stove, and
we are remodeling our house, and I have so many choices it makes me crazy. If
I had to choose rest-of-my-life-cookware which I would love dearly, it would
put me over the edge of sanity to have to make the choice just now. That is
called overkill in possessing. I have to take a little at a time. Lucky you
that you are getting new cookware. Mary Curtis
---------------------------------------------------------
kpeter@tso.cin.ix.net
05/16/95 22:57
205/3
Subject: Strawberries
My daughter (in North Carolina) picked too many strawberries this weekend.
She has asked for some recipes to use them up, but I only have a few.
Does anyone have any good recipes to share? TIA, Kathy
---------------------------------------------------------
Refd:1146
rhenge@tso.cin.ix.net
05/17/95 11:54
55/4
1145
Subject: Re: Strawberries
They can be frozen... for use at a later date.
---------------------------------------------------------
jmerrill@tso.cin.ix.net
05/17/95 22:05
488/7
1136
Subject: Re: Cookware
I'm lucky enough to have been given a Calphalon 2 qt. saucepot as a gift and
I really love it. It is a great rice cooker. The lids are really tight and
I really do feel that it will last a lifetime. I haven't had any problems
cleaning it, either. The only downside I see is the black color. If you
wanted to saute anything it is sometimes hard to determine the color, such
as a roux, etc. Are there any outlet stores in this area that give good deals
on cookware such as this?
---------------------------------------------------------
Refd:1148
jmckee@tso.cin.ix.net
05/18/95 10:16
544/10
1147
Subject: Re: Cookware
In answer to two questions on two different posts in this thread.....
(1) The Le Creuset outlet is closed in Dry Ridge; the week I bought my
skillets two months ago was their last week.
(2) I don't know of any outlet stores that sell Calphalon, but up I-71, at the
hio Factory Shops (the first outlet mall as you go north...), they carry
All-Clad at the Chicago Cutlery store -- where, incidentally, you can get some
pretty good knives. Otherwise, Cook's Wares (local) and Williams-sonoma
(national) have occasional sales on these items.
---------------------------------------------------------
Refd:1149
mcurtis@tso.cin.ix.net
05/18/95 12:31
896/12
1148
Subject: Re: Cookware
Whew both of those stores are mucho expensive. If I wanted that brand and had
time I would check Lazarus and find out when they have a sale. Sometimes you
can do better at department stores than at outlets if you catch a good sale.
I bought a cheese grater at Cooksware in Beechmont Mall for $17.00 and it was
only $10.00 at the Party Source over here where I live. Can you believe the
difference in the price? Of course I took it back and bought the other. By
the way it is a Zwiss or something like that and the reason that I
bought it is because I use a lot of fresh grated Parmesan
cheese and it is very hard to grate. I asked at the Olive Garden what
the neat cheese grater is that they use at the table and it is what I
have bought. It was a great purchase. If I am in a big cook week I just
keep it in the refrigerator and leave the cheese right in it. Mary Curtis
---------------------------------------------------------
Refd:1150
Refd:1151
hlawson@tso.cin.ix.net
05/18/95 15:55
363/6
1149
Subject: Re: Cookware
One of my students is also in gourmet cooking big time. She pays a chef
to instruct her(and drives a long way for it) and she told me this morning
she has All Clad. I'm sure she could afford anything she wanted since her
husband is head of the medical lab at the local hospital and they live on
Snob Hill (at least that what the rest of us call it).
Howard
---------------------------------------------------------
gray@tso.cin.ix.net
05/18/95 17:07
690/12
1149
Subject: Re: Cookware1145
Strawberry Angel Cake
1 day old angel food cake 1 C. powdered sugar
1 large box Dream Whip or Cool Whip 1 Qt. strawberries
1 large cream cheese 2 pkgs. strawberry glaze
3 Tbsp. granulated sugar
Break up cake in 9 by 13 in. pan. Let stand to partially dry out. Have
cream cheese softened to room temperature. Beat with confectioners sugar and
set aside. In a separate bowl mix Dream Whip according to directions on
package and add 3 tablespoons granulated sugar. Fold Dream Whip into cheese
mixture. Spread over and sort of work into cake. Spread strawberries and
glaze on top and refrigerate 24 hours or overnight. Judy Gray
---------------------------------------------------------
rwhitney@tso.cin.ix.net
05/18/95 20:09
132/2
1136
Subject: Re: Cookware
I have a Calphalon wok-shape pan, no lid, not very big, and I think I must
have heated it too high - it is discolred and rusty.
---------------------------------------------------------
jmerrill@tso.cin.ix.net
05/18/95 21:27
1010/24
Subject: Strawberries
Here are some strawberry ideas.
Of course you can freeze. Try freezing whole. Wash and dry berries and
lay them on a cookie sheet. Place in freezer til frozen then pour into plastic
bag or freezer container and return to freezer. They're more versatile than
berries frozen in juice or syrup.
Make milkshakes in a blender with milk, banana, orange juice concentrate,
and vanilla. Add some berries and whirl away. Great with fresh berries, but
if you make it with the frozen whole berries it gets even frostier.
Here is a recipe that originated in the French Country Kitchen restaurant
chain that used to have some outlets in this area. It is very unusual:
Fresh Strawberries in Red Wine
1 qt. strawberries
1 tsp. red wine vinegar
2 cups ordinary red wine
1/2 cup sugar
Wash, cut off tops and slice strawberries in glass bowl. Add vinegar and
mix with large spoon. Add red wine and sugar. Mix with large spoon so
all strawberries are well blended in the wine. Chill and serve.
---------------------------------------------------------
dtrout@tso.cin.ix.net
05/19/95 16:05
1248/17
Subject: BREAK MAKER PROBLEM
For any of you recipe "hounds" out there who use a break maker - I have a DAK
Turbo II which I really like and use in spurts. Some weeks I will make 6 or 7
loaves of bread and then it will sit for a few weeks. This past week I have
been making bread again and none of the breads have risen properly. I started
with whole wheat bread and, when it didn't rise well, I changed my yeast. I
use "natural" yeast from a health food store because I have had such good luck
with it. What I had was getting old, so I threw it out and bought new. Tried
another loaf of whole wheat - still no luck. It only rose about 2/3 of the
way up the pan. I had reduced the amount of water I used because the bread
used to rise so high, it touched the top, and tried another loaf of whole
wheat. No luck. I switched to white bread with bread flour, thinking the
gluten might have a beneficial effect. Still no luck. I doubled (yes,
doubled) the amount of yeast. Still no luck. I've run out of options and
ideas. Has anyone else had this problem recently? Is it the weather? Is it
the moon phase? What am I doing wrong? What else can I do? I would
appreciate any suggestions/ideas/experiences which can get me back on track
again. Thanks - dtrout
---------------------------------------------------------
Refd:1155
Refd:1157
Refd:1159
dtrout@tso.cin.ix.net
05/20/95 17:24
236/3
1154
Subject: Re: BREAD MAKER PROBLEM
Sorry about the slip of the finger. When one is distressed, ANYTHING can
happen. My problem is with a BREAD MAKER not a BREAK MAKER. Freudian slip, I
suppose. Perhaps I want to break something about now. Well, whatever. dtrout
---------------------------------------------------------
kit@tso.cin.ix.net
05/21/95 01:44
211/3
1108
Subject: Re: tabouli
I add all the ingredients at once...then let it sit in the refrigerator.
I like black olives in tabouli...but I like them all by themselves too.
I never add feta...and don't think I've ever had it that way.
---------------------------------------------------------
hlawson@tso.cin.ix.net
05/22/95 06:13
325/5
1154
Subject: Re: BREAK MAKER PROBLEM
David, hang in there because there are bread makers on this board. In the
meantime, just because you got new yeast doesn't make it good. We don't use
a machine but yesterday I threw out a packet of dry yeast because it didn't
proof. Do you have a way to proof the yeast when you use a machine? Just
a thought, Howard
---------------------------------------------------------
Refd:1160
Refd:1162
hlawson@tso.cin.ix.net
05/22/95 06:22
415/6
Subject: All Clad & Calphalon
Sue looked at the All Clad and thought it was heavy and that the handles
were long. You would have a stove full of handles. I think being heavy
would be a +. There is no doubt its very expensive. I wonder about which
finish would go through the dishwasher. Does anyone put their Call Clad
or Calphalon in the dishwasher? I suppose not, the maid washes them.
Thanks for all the input on this. Howard & Sue
---------------------------------------------------------
Refd:1161
Refd:1164
mcurtis@tso.cin.ix.net
05/22/95 08:23
493/7
1154
Subject: Re: BREAK MAKER PROBLEM
Are you bringing all of your ingredients to room temperature before beginning
your baking? Did you add gluten to the whole wheat flour? Call the Dak
people or King Arthur Flour who also have an 800 number, but if you have been
having great luck all along, and if your breadmaker is getting old, maybe ther
is something wrong with it--for example the first step in the breadmaker cycle
is to gently warm all of the ingredients. Good luck. I know how frustrating
it can be. Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
05/22/95 08:30
894/13
1157
Subject: Re: BREAK MAKER PROBLEM
That is a good idea. I bought yeast at Clifton Health Food Store and it
didn't last particularty long. You can add a little yeast to warm water and
sugar and see if it bubbles. I would certainly do this before I do anything
else. By the way, for serious breadmakers, I want to let you know that it is
worth a trip--we drove up to Fairfield, Ohio to the bakery supply place which
sells to dealers and they thought nothing of selling me one bottle of carmel
syrup to make dark rye bread with. It costs a whole lot more if you can find
it anywhere else. But now I have enough carmel syrup to last me the rest of
my life. (Not true if you love good rye bread and bake a lot). The name of
the
supplier is Karp and Sons, and actually their supplies are not in unwieldy
amounts. They won't deliver to individuals but it is fun to pick up stuff and
then drop by Jungle Jim's. Mary Curtis
---------------------------------------------------------
jmckee@tso.cin.ix.net
05/22/95 10:45
365/5
1158
Subject: Re: All Clad & Calphalon
I made myself a promise about three years ago never to put my pots and pans in
the dishwasher ever again. I've seen more people ruin pots -- even those taht
are "dishwasher safe" -- in that fashion. To my mind, that's the value of
having good pots: you can set them in the sink to soak ("set...sink...soak" --
sounds like a song lyric!) and they'll come clean.
---------------------------------------------------------
dtrout@tso.cin.ix.net
05/22/95 16:32
725/10
1157
Subject: Re: BREAK MAKER PROBLEM
Howard - Thanks for the get back. I was beginning to wonder of "recipes" was
a dying board. I do not understand exactly what you mean when you say
"proof." When I stir in the yeast, there is some bubbling action, but it is
very minor. Would you please explain to my more clearly what you mean by
"proof" and how I do it. As to Mary Curtis' questions, the answer is "yes,"
everything is room temp or a little above. My last resort is calling DAK.
The last time I did that, I waited quite awhile before anyone answered. I
thought to myself, "Self," (I was talking to me), "there are knowledgable
folks on the recipe board. Let's give it a 'go' first." I certainly do
appreciate any help along the way. dave trout
---------------------------------------------------------
Refd:1163
mcurtis@tso.cin.ix.net
05/22/95 16:53
629/9
1162
Subject: Re: BREAK MAKER PROBLEM
Put about a teaspoon of yeast in a cup of warm water with a little sugar. Let
this mixture sit in a cozy place. It should bubble and snort after after abou
ten minutes and you have proofed your yeast (proved that it works, if you
will). From what you say it isn't very active and that is what happened to
me after I had failures with health store yeast. Mine wasn't dated,
so quality control is difficult. If you bought a lot, take it back and get
your money back. Since I have a bread machine I use almost nothing
but the jar of Red Star Yeast that seems to last forever, and is dated, and
always potent. Mary Curtis
---------------------------------------------------------
Refd:1166
jmerrill@tso.cin.ix.net
05/22/95 21:39
492/7
1158
Subject: Re: All Clad & Calphalon
THE MAID WASHES THEM! HOWARD!! :) Seriously, I have put my saucepot in the
dishwasher numerous times with good results. (Calphalon) Although i have
had some burnt on items, they have come clean with a minimum of scrubbing.
Again, the dark finish is a bit of a problem when cleaning burnt on
material-you can't see it as well as you could on a silvery finish. But the
way the handle is affixed, I can't see it being a dishwashing problem, as are
some of my other non-Calphalon items.
---------------------------------------------------------
jmckee@tso.cin.ix.net
05/23/95 11:46
2336/66
Subject: Vidalia Season!
FORWARDED FROM: /mail/jm/jmckee(#789)
Here is Jeff Buben's whole, baked onion recipe, from his Vidalia Restaurant.
Serves four:
8 T butter
4 T brown sugar (optional)
4 shallots, chopped
4 cloves garlic, chopped
4 t chopped fresh rosemary
4 t chopped fresh thyme
8 T sherry vinegar
4 T beef, chicken, veal or other good stock
4 whole Vidalia or other sweet onions
A few tablespoons good olive or other salad oil
4 large shiitake (or other variety) mushroom caps
4 oz Smithfield ham (or other smoked ham or bacon), diced 4 T chopped
chives
1 ripe tomato, diced
salt and freshly cracked pepper
4 pieces of aluminum foil, each around one foot square
Preheat oven to 350 degrees. Lay each piece of foil flat, and spoon 1/4 of
each of the first six ingredients (the butter, brown sugar if desired,
shallots, garlic, rosemary and thyme) onto the center of each piece.
For each onion: cut off the shriveled end, then cut 6-8 shallow slits just
through the brown peel, going lengthwise all the way from the shriveled
end to the root; pull back the flaps of peel in a bunch, like a pony tail,
over
the root; plop the onion on top of the pile of seasonings on the foil, and
then bunch the foil all around it, so the whole onion is completely wrapped
-- except for the bunched up onion peel, which should be poking out the
top.
Pour 1/4 of the sherry vinegar and stock, plus a few pinches of salt and
pepper, into each of the foil packets before giving the foil a final pinch to
seal it well, and bake on a cooking sheet for around 45 minutes or until
soft. (Note: the onion peel will be black.)
When the onion is done, heat a T or so of butter or olive oil in a saute pan
over medium high-high heat, add the mushroom chunks and ham and
saute until slightly browned, stir in the diced tomato, pour in the juices
from the onion packets, stir until hot and then remove from heat. Salt and
pepper to taste, add a bit more sherry vinegar if desired, and then whisk
in additional salad oil (if desired) to make it into a vinaigrette.
Put each onion in the center of a plate and spoon sauce around it, sprinkle
with chives ...
Enjoy ...
T=tablespoon
t=teaspoon
.
-----FORWARDER'S COMMENTS:
I found this recipe on a Web site; it's really good, and since it's Vidalia
season I thought I would share. Any other swell Vidaloia recipes?
---------------------------------------------------------
dtrout@tso.cin.ix.net
05/23/95 19:41
403/7
1163
Subject: Re: BREAD MAKER PROBLEM
Mary -
Thanks for your instructions on "proofing" yeast. I followed them
this evening and raised a four to five inch "head" of bubbles. It was great
to watch and my yeast is apparently good. So now what do I do? The bread is
still flat and lifeless, it doesn't rise as it once did. Do you, Howard, or
anyone else have any other suggestions. I'm open to whatever. Thanks again.
dtrout
---------------------------------------------------------
Refd:1167
jmckee@tso.cin.ix.net
05/24/95 09:25
107/2
1166
Subject: Re: BREAD MAKER PROBLEM
If it frothed up *that* high, you may have proofed it too long, and robbed it
of it's leavening power.
---------------------------------------------------------
Refd:1168
mcurtis@tso.cin.ix.net
05/24/95 09:58
347/6
1167
Subject: Re: BREAD MAKER PROBLEM
He was only proofing the yeast to see if it is good. He isn't planning on
using that bowlfull for his bread. He could proof till the cows come home and
it wouldn't matter because he is going to throw the proof away anyway.
At least we know the yeast is good.
Mary (I think someone had this problem on my other list. I'll get back to
you.)
---------------------------------------------------------
Refd:1169
Refd:1170
becks@tso.cin.ix.net
05/24/95 10:04
534/12
1168
Subject: Re: BREAD MAKER PROBLEM
Dave, I don't have a breadmaker but I would question the part about it "gently
heating all ingredients." If, in fact something is wrong and it is heating
too high or too quickly, it would kill the yeast before it raised the bread.
Just a thought.
Oh--we made your ham salad recipe and it was great! My family has me on a
lookout for anything from "Dave Trout" because they know it will be good.
This high esteem was first given to you following the Orange Julius which we
all love. Thanks.
Good luck with the bread.
Becky S.
---------------------------------------------------------
mcurtis@tso.cin.ix.net
05/24/95 10:05
639/10
1168
Subject: Re: BREAD MAKER PROBLEM
Self, I think it is time to get on the line to Dak and see what they have to
say. I have been reading all of our posts on this matter, and I see that you
even had trouble with your white bread. The only time I ever had trouble with
white bread was when I used acidopholous milk and the bread turned out like a
bag of corn meal. Wierdest thing you ever saw. By the way when you get this
problem solved, I have the greatest recipe for French Toast. Call them and
let us know what they say. Do they have an E-mail address? Maybe it would be
easier to E-mail them. (I don't know how one goes about getting these
addresses. )
Mary
---------------------------------------------------------
Refd:1171
Refd:1173
jmckee@tso.cin.ix.net
05/24/95 12:25
248/4
1170
Subject: Re: BREAD MAKER PROBLEM
I don't use bread machines, but Mary may have something -- a relative recently
had to have her's "recalibrated" because it was getting too hot, too early and
was violating Julia Child's first rule of bread making: "Don't murder the
yeast!"
---------------------------------------------------------
jmckee@tso.cin.ix.net
05/24/95 12:28
603/9
Subject: ATTENTION BREAD BAKERS!
At Joseph Beth Books in Hyde Park, I recently found a book for which I've been
looking a loooooooooooooong time: Elizabeth David's _English Bread & Yeast
Cookery_. According to a number of bread mavens, this is the most
comprehensive book on the topic available. THe new AMerican edition does a
fine job of "transliterating" measurements from English to American. The first
part of the book is an historical, almost scholarly approach to types of
bread, ingredients, flours, technique, etc. The second half is a vast
storehouse of recipes. I'm reading it like a *novel*, it's so wonderful. GO!
BUY!
---------------------------------------------------------
Refd:1174
dtrout@tso.cin.ix.net
05/24/95 14:32
926/15
1170
Subject: Re: BREAD MAKER PROBLEM continues
Mary -
So I says to myself, "Self," 'cause, you see, I was talking to me, I says,
"Let's call the DAK company now and get them on the stick about what's
happening to my bread!" So, I call the Tech Support 800 number. No longer in
service, the disembodied voice on the land line replies. So I call their 800
order number. No longer in service, that strange voice said -- again. So I
call their long distance number. "This number has been disconnected" says
that no longer welcomed in my house voice. I believe you may be right.
Something has gone slightly wrong with the bread maker and the Bread Maker
maker. Have you any other suggestions.
BTW, I finally found Red Star yeast in the Kroger store at Mt. Repose. That
stuff ain't cheap, but then again, what is these days.
Thanks for the replies. I plan to do a "home made" loaf tonight with my only
paws to see what happens then.
"Yak" with you later. dtrout
---------------------------------------------------------
mcurtis@tso.cin.ix.net
05/24/95 16:46
537/7
1172
Subject: Re: ATTENTION BREAD BAKERS!
I don't know what recipe you used, but on my other list the woman suggested
using less salt and more sugar. I'll bet you are using the same thing you
have always used, though and that is not the problem. I'm really sorry for
you. I'll put in a call to my bread list, but the problem is it only comes
out every ten days or so. If you really get hard up, maybe the King Arthur
people up in England can refer you. Something tells me Dak went out of busi-
ness. I didn't pay too much attention because I have a West Bend. Mary C.
---------------------------------------------------------
Refd:1175
Refd:1182
hlawson@tso.cin.ix.net
05/24/95 20:56
586/8
1174
Subject: Re: ATTENTION BREAD BAKERS!
Dave, Mary, whomever, I'm sure we read on the bread list that Dak was out
of biz. I'll tell you one thing I've learned about making bread in the
last few months. It ain't over till it over. I've had successes and then
there are the others. I really like the french bread recipe Jack put us
onto in Julia Child's "Way to Cook". For such simple ingredients it is
very tasty and its chewy. Yes, I lost part of a tooth that had just been
filled because of it. I also like the baking stone. One of these days
I hope I can bake two batches of bread in a row that are good. Howard
---------------------------------------------------------
tjohnson@tso.cin.ix.net
05/25/95 07:25
230/3
951
Subject: Re: Amish Friendship dough
I know this is a late reply, but I haven't visited this board for a while.
Check out message #794 for recipe to MAKE the sour dough start. I made my own
(for the Amish Friendship Bread BTW) and it turned out great. Good luck!
---------------------------------------------------------
Refd:1178
mcurtis@tso.cin.ix.net
05/25/95 10:32
674/9
794
Subject: Re: REQUEST:Sourdough start
I am thinking about making sourdough bread in my breadmaker. I say I am
thinking about it because it sounds like a lot of trouble for something that
may be a flop. In any event, storing in a warm place is the biggest problem.
I don't have a pilot light. I do, however, have a heating pad. Jeff Smith,
the Frugal Gourmet tells of how to make yogurt using an electric heating pad.
I wanted to make yogurt, and even went out and bought the heating pad. Guess
what. It worked. Perfectly. I think that that may also be the temperature
needed for establishing sourdoug starter. They both say a nice warm place.
I'll try it, and let you know if it works. Mary Curtis
---------------------------------------------------------
Refd:1179
mcurtis@tso.cin.ix.net
05/25/95 10:39
572/8
1176
Subject: Re: Amish Friendship dough
Amish Friendship dough. How to make enemies. We have friends who are crafty
and gave everyone some starter of this Amish Friendship dough. For a long time
everyone hated her, because you have to feed the stuff and if you don't bake
bread it is like having a live thing depending on you and you can't kill it
because a friend gave it to you. It is sort of like murdering an ugly old
plant. Anyway, if anyone wants to make this Amish Friendship Bread let me
know and I'll get the recipe from her for you. Once you get it started it is
easy bread to make. Mary C.
---------------------------------------------------------
Refd:1192
jmckee@tso.cin.ix.net
05/25/95 10:43
964/18
1177
Subject: Re: REQUEST:Sourdough start
The only time I did a sourdough starter, I used my oven, turned on "warm" for
a couple minutes, then left the light on. It worked: I "caught" wild yeast
(which, as a sourdough maven of my acquaintance says, is what you're actually
doing).
Unfortunately, I ran afoul of the other big pitfall you face in getting a
starter: If you catch a yeast, it may leaven the bread, but will it taste
good? Apparantly, some yeast strains have a rather unpleasant flavor. Mine
did.
I got some starter from my friend instead. It worked and tasted great. He says
he's been feeding and reusing it for almost a decade. I kept it going until
one year, on vacation, I forgot to feed it and it died!
Camille Glenn's "Heritage of Southern Cooking" has a starter recipe that uses
Buttermilk; it's not a true sourdough (which is only flour and water used to
catch yeast), but I'm told it works the same and tastes great. I'll look it up
this weekend and post it sometime next week.
---------------------------------------------------------
donl@tso.cin.ix.net
05/25/95 20:05
376/5
Subject: program
Hi everybody. I am looking for a good program for my wife's rec. I will type
her recipes into the computer. I then hope to print them out (sometimes
more than 1 per page). I will print them on both sides of the paper. Will
you please tell me what program you are using if you like it. And why you
like it. How much does it costs, and where can I get a copy. Thanks
---------------------------------------------------------
Refd:1183
dtrout@tso.cin.ix.net
05/26/95 15:49
363/7
1174
Subject: Re: ATTENTION BREAD BAKERS!
Mary -
OK. OK. I give. I've tried every number listed for DAK and your are
absolutely right - they are out of business. So do you know who I can go to
and have my Bread Maker checked out. I just hate to throw it away if it can
be fixed, but I have no idea where to take it. If you have any suggestions, I
would appreciate having them. Thanks - dtrout
---------------------------------------------------------
Refd:1184
Refd:1185
kakeladi@tso.cin.ix.net
05/27/95 08:45
659/15
1180
Subject: Re: program
The recipe program I use is Meal Master (8.2)- for DOS. It is available
for download on any service. Registration is $35.00 unless changed recently.
The author is very supportive. This program is very popular. The only thing
you can't do is determine calorie count, etc. You CAN make a shopping list.
You can export recipes, then upload them online. The import function is
easy (to add new recipes). You can change and add categories or directories
to sort your recipes however you prefer. (I keep my personal recipes in a
directory to itself).
Best of all, it is SO EASY to use!
Do register because you will recieve added features with it.
Dolores
#
/
---------------------------------------------------------
mcurtis@tso.cin.ix.net
05/27/95 09:14
1086/15
1182
Subject: Re: ATTENTION BREAD BAKERS!
Brand Service Center, Inc. says they can fix a breadmaker as long as the
problem is electric. They wouldn't be able to get any parts from an
out-of-business company if that is the problem, however. But what the heck,
maybe it is a relay, and that is an electric problem. It wouldn't hurt to
try. Maybe they don't charge for diagnostic. I called Brand Electric on
North Bend Road at the 661 number but there is another branch that may be
closer to your home. Give them a call. I'll tell you all who Brand Service
Center is, it used to be Golden Rule Electric which was downtown near Lazarus
which used to be Shillitos. That company used to be able to fix Anything.
Well then the people in the other companyies got into the businesses, and the
computers got into the businesses, and just like a car, if something breaks
sometimes you might as well throw it away. But the good news is Brand
Electric will try to fix your things, and some of them can be fixed. Let's
all go on a campaign to get rid of throw-away appliances and make them build
fix-it appliances. Mary Curtis
---------------------------------------------------------
jej@tso.cin.ix.net
05/28/95 16:44
147/6
1182
Subject: Re: ATTENTION BREAD BAKERS!
Somewhere I read that DAK was made by Welbilt so you might try them. I don't
have any info on them since I have an Hitachi.
Good luck!
John
---------------------------------------------------------
dtrout@tso.cin.ix.net
05/29/95 10:04
1090/23
Subject: CHICKEN ROYALE
This is a recipe we received from a good friend. We have used it often and it
never fails to be a hit with us. We call it "Chicken Royale" because we have
no other name for it - so ---
1 3/4 - 2 pounds boneless chicken
3 eggs (beaten)
1 8 oz. can _Progresso Italian_ Bread crumbs
8 oz. Muenster cheese (sliced about 1/8 to 1/4" thick)
1 10-12 oz. package fresh mushrooms (cleaned & sliced)
1 cup chicken bouillon
oil
Cut the chicken into bitesize pieces, combine with beaten eggs & refrigerate
for 2 hours or more. Then roll each chicken piece in bread crumbs and pan fry
in oil until lightly brown. Drain well on paper towels. Spread chicken
evenly in a 9 X 13" glass pan (use Pam on pan). Cover with sliced mushrooms
and cheese. Pour broth over all of it. Cover with foil and bake at 350
degrees for 30-35 minutes until cheese is bubbly and light crust on top. The
mushrooms are optional. We often make two pans, one with and one without. A
pan will serve 4-6 persons. It will also keep in refrig and makes a great
microwave snack or quick sandwich. Enjoy.
dave trout
---------------------------------------------------------
Refd:1210
dtrout@tso.cin.ix.net
05/29/95 11:43
1083/25
Subject: PIZZA CASSEROLE
Looking for something quick, good and easy? Try this one, especially for
those who like pepperoni pizza.
4 oz. sliced pepperoni
1 medium onion, chopped
1/3 cup butter, melted
6 oz. spaghetti
1 jar spaghetti sauce (your favorite)
1 1/2 pounds Mozzarella cheese
4 oz. mushrooms, well drained
1/2 tsp. oregano
1/2 tsp. basil
Preheat over to 350 degrees. Boil pepperoni for 2-3 minutes (cover pepperoni
with water) to remove excess fat, drain well (dry). Saute onion in 1
tablespoon butter. Pour remaining butter into an 11 X 7 inch baking dish
(glass). Cook spaghetti for 10 minutes, drain and toss spaghetti in remaining
butter until well coated. Cover spaghetti with 1/2 jar of spaghetti sauce
and add following ingredients in order listed: 1/3 of the mozzarella cheese,
all of the mushrooms and onion. Then sprinkle with oregano and basil. Top
with remainder of spaghetti sauce, 1/3 of mozzarella cheese, layer pepperoni
and the remaining 1/3 of mozzarella cheese. Bake for 20-25 minutes until
cheese is golden brown and bubbly. Serves 6 people. Enjoy.
dave trout
---------------------------------------------------------
Refd:1188
Refd:1190
flr@tso.cin.ix.net
05/30/95 08:19
78/2
1187
Subject: Re: PIZZA CASSEROLE
Question: What size is the jar of spaghetti sauce (ounces?)
Thanks, Faye
---------------------------------------------------------
Refd:1189
dtrout@tso.cin.ix.net
05/30/95 11:05
579/11
1188
Subject: Re: PIZZA CASSEROLE
Faye - Excellent question. Sorry, I didn't realize there were small jars of
pizza sauce. I always buy the big ones. So use a 27.75 oz. jar of the sauce.
I have also noticed they are putting mushrooms, etc., in the sauces now.
Should not make much if any difference in the cooking, only in the taste. Use
what you are most fond of. This casserole is a "throw together" kind. Quick,
easy, tasty and savable for future "left over" meals, snacks, whatever. It is
almost a lasagna except done with spaghetti. We realy enjoy it.
Thanks for the clarification.
dave trout
---------------------------------------------------------
flr@tso.cin.ix.net
05/30/95 11:52
202/6
1187
Subject: Re: PIZZA CASSEROLE
Dave,
Thanks. And is the spghetti borken into bite-size peices or do you just cook
it and throw it in full-lenght, if you know what I mean?
How about the mozzarella--grated or sliced?
Thanks,
Faye
---------------------------------------------------------
Refd:1191
dtrout@tso.cin.ix.net
05/30/95 20:01
450/10
1190
Subject: Re: PIZZA CASSEROLE
Faye -
The spaghetti is cooked whole, just like your are fixing a spaghetti dinner.
The cheese is either shredded or sliced thin so as to be able to spread it
fairly evenly across the pan. When it's all done, you slice it into squares
like lasagna for serving. It won't last long enough to worry too much about
how it looks. Now that I've told you about it, I'm getting hungry. Have a
good time and let me know how it comes out.
dave trout
---------------------------------------------------------
tjohnson@tso.cin.ix.net
05/31/95 16:32
171/3
1178
Subject: Re: Amish Friendship dough
Just for reference, I have frozen my sourdough start and thawed it out and
started the cycle again with success, so it does not have to be a
non-deductable dependant.
---------------------------------------------------------
mcurtis@tso.cin.ix.net
06/01/95 13:05
266/4
Subject: Ky. Silk Pie
does anyone have a recipe for Kentucky Silk Pie with a thin meringue-like
crust? We had this pie in Corbin, Kentucky this weekend and it was fantastic.
Thanks for your help. Mary Curtis
I think it would be in a Southern Living Cookbook or Daniel Boone Tavern.
---------------------------------------------------------
Refd:1194
rperry@tso.cin.ix.net
06/01/95 22:28
987/26
1193
Subject: Re: Ky. Silk Pie
Sorry, I don't know of a Kentucky silk pie, but this French one may be
similar to what you had. This was obtained from the rec.food.recipes
archive at neosoft.com
French Silk Pie
1 cup sugar
3/4 cup butter (*not* margarine)
3 squares (3 ounces) unsweetened chocolate, melted and cooled
1 1/2 teaspoons vanilla
3 eggs
1 9-inch baked pastry shell
Unsweetened whipped cream (optional)
chocolate curls (optional)
In a small mixer bowl, cream sugar and butter about 4 minutes
until fluffy. Stir in cooled chocolate and vanilla. Add eggs, one at a time,
beating on medium speed of electric mixer after each addition and scraping
sides of bowl constantly. Turn into baked pastry shell.Chill several hours or
overnight till set. Garnish with whipped cream and chocolate curls, if
desired. Cover and chill.
Notes: I've never made this but I have heard that
you must use butter.Also, I've been told it helps if the ingredients are
chilled (like the butter, the bowl, beaters, etc).
---------------------------------------------------------
sblais@tso.cin.ix.net
06/05/95 14:06
308/7
Subject: Camping food
I know this is a recipe board, and this might as well belong on the camping
board! I'd like to know if anyone out there has ideas for camp food, beyond
hot dogs and burgers. Packing space is a consideration, so I'm looking for
easy to prepare, kid pleasing, minimal space-taking food!!
Thank you!
Sandy
---------------------------------------------------------
Refd:1199
jmerrill@tso.cin.ix.net
06/05/95 19:14
614/18
Subject: French Coconut Pie
I don't know the recipe for Ky.silk pie, but would like to offer this recipe
for French Coconut Pie. This is the most successful recipe for pie ever for
me. I have given it to many, many people. I always use it for covered dish
suppers and bake sales because it is fast, easy, luxurious, but also very
economical. Hope you like it:
FRENCH COCONUT PIE
1 stick margarine
1-1/2 cups sugar
1 tsp. white vinegar
2 tsp. vanilla
3 eggs
1 cup coconut
Melt butter. Add sugar, vinegar, vanilla, well-beaten eggs and coconut. Pour
into prepared pie shell, 9" size. Bake at 350 degrees for one hour. Cool.
EAT!
---------------------------------------------------------
jmerrill@tso.cin.ix.net
06/05/95 19:23
1678/33
Subject: EASY WHITE BREAD
Thank you, Mary Curtis, for your recent posting suggesting a heating pad to
use for yogurt. While I haven't made yogurt in a long time, I have been
having problems getting my bread dough to rise with all this rain and damp
humidity. I thought, why not try the heating pad and guess what - it worked!
I sat my bowl with dough directly on the cloth-covered pad set on low and
covered the bowl with a towel. It rose lickety split! I then placed the
loaf in the baking pan and back on the pad to raise the second time. And it
rose further up in the pan than I have been able to achieve for a long time -
and I have been baking bread for almost 40 years! I'd like to share the recipe
I've been using. I don't have a bread baking machine, but this recipe is so
easy and delicious. And now, with the pad, FAST too!
EASY WHITE BREAD
1/4 cup warm water (110 to 115 degrees)
1 package active dry yeast
1/@ tsp. sugar
(that's 1/2 tsp. sugar, sorry!)
3 cups flour
2 tbsp. oil of choice
1 tbsp. honey
1 tsp. salt
3/4 cup cool water
Stir 1/4 cup water, yeast and sugar in bowl with wooden spoon until dissolved.
Let stand in warm place 10 minutes, until foamy. Place flour, oil, honey,
salt and yeast mixture in food processor. With motor running, add cool water
in steady stream; process until mixture forms a ball. If dough is too sticky,
add a little flour. Turn out dough onto lightly floured surface. Knead 7
minutes until smooth and elastic. Place in lightly greased bowl, turning to
coat. Cover with damp towel. Let rise until double. Form into bread loaf.
Place in lightly greased loaf pan. Let rise again until double. Bake at 375
degrees for 30 minutes.
---------------------------------------------------------
Refd:1198
mcurtis@tso.cin.ix.net
06/06/95 11:59
767/10
1197
Subject: Re: EASY WHITE BREAD
Thanks for the recipe for easy white bread. I have lots of recipes for bread
that are only for one loaf because they are for my bread machine. However,
you can adapt them to non-machine use easily. I will post some of them and
now that we know that the heating pad takes the guesswork out of bread rising
I can maybe succeed in making pizza dough and rolls. I never have any place
decent for them to rise. We just bought a new gas stove and I thought I
could let the dough rise in the oven with the pilot light on. Guess what!
Gas stoves don't have pilot lights anymore. I guess I can just use the
heating pad. So far I have only used it for yogurts. Don't forget to cover
it with a towel or something so the bottom doesn't get too hot. Mary Curtis
---------------------------------------------------------
Refd:1200
dbtz@tso.cin.ix.net
06/06/95 12:09
822/20
1195
Subject: Re: Camping food
Here's a recipe from one of my favorite cookbooks written by Clementine
Paddleford, who wrote in the magazine enclosed with the Sunday Enquirer many
years ago. I haven't tried it as I have never camped. It may not be
applicable for your needs as it requires cans of foods, but here it is anyway:
Camp-Out Beef Stew
2 cans (12 oz. each) roast beef with gravy
1 can (1 lb.) mixed vegetables
1 can (1 lb.) whole onions
1/4 cup cornstarch
1/4 cup water
1 can (1 lb.) whole potatoes, drained
1/8 tsp. garlic salt
Cut beef into pieces. Drain juice from mixed veggies and onions. Add juices
to beef and gravy. Simmer until heated through. Blend cornstarch and water.
Stir into beef mixture. Cook until thickened. Add drained potatoes, mixed
veggies, onions and garlic salt. Simmer 10 minutes. Makes 6 portions.
---------------------------------------------------------
Refd:1201
Refd:1203
jmerrill@tso.cin.ix.net
06/06/95 21:26
274/4
1198
Subject: Re: EASY WHITE BREAD
I should have mentioned in my posting that the EASY WHITE BREAD recipe was
originally for pizza dough. Let rise once, then form into dough, top as
you will, and bake at 500 degrees for 10 min. It does make a really good
pizza dough, but I use it more often for bread.
---------------------------------------------------------
becks@tso.cin.ix.net
06/08/95 02:07
1071/21
1199
Subject: Re: Camping food
Are you going to have electricity? I know there are purists who camp "rough"
but going without my microwave is rough enough for me!
Seriously, an electric skillet is wonderful to take camping. I like to brown
cube steaks, add a little water and let them simmer on low for about 30
minutes. They're great with rice and that's easy to fix on a campstove. We
also use the electric skillet for bacon and eggs, pancakes, grilled cheese, as
well as steam-cooking corn on the cob.
If we have room, we take along the toaster oven for baked potatoes, baked
chicken, etc.
One year I made spaghetti sauce and stew and vegetable soup and canned it in
canning jars and took with us to heat and serve on the trip. (My family likes
the way I fix things better than boughten spaghetti sauce, stew and soup.
This way they got my cooking and I got to fix it easily and quickly.)
Another good thing to eat on campouts is tacos. The only thing you have to
cook is the meat sauce and prepare the fresh vegetables.
I hope you have a good trip, no rain, low bugs, and good food!
---------------------------------------------------------
Refd:1202
sblais@tso.cin.ix.net
06/08/95 12:27
534/11
1201
Subject: Re: Camping food
Thank you!
Yes, we are "roughing it" with pots and pans over a grill or our
little hibachi. Couldn't fit much more in if we tried . We have a similar
situation of my family liking my spaghetti sauce more than store bought too.
I'm not much for canning, but I guess a frozen container would work well too,
as it would take time to thaw.
This weekend may rain, but we are co-camping with my in-laws, who have
a camper and a microwave, so we may not be quite so "rough" this particular
time!! Thanks again!
Sandy
---------------------------------------------------------
sblais@tso.cin.ix.net
06/08/95 12:28
82/4
1199
Subject: Re: Stew
Thank you!
I had not thought of stew, but it does sound easy...thank you!
SB
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rperry@tso.cin.ix.net
06/08/95 21:32
388/9
Subject: Ice Cream Freezer
We recently "inhereted" an ice cream freezer, but it had no instructions or
recipes with it. It is a standard 5 quart electric model, the kind where the
stainless steel cylinder sits in a wooden tub you fill full of ice. Does
anyone have instructions as to how much ice and salt you use, how long it
needs to turn, and of course, any good recipes for ice cream? Thanks!
Richard
---------------------------------------------------------
Refd:1205
Refd:1208
mcurtis@tso.cin.ix.net
06/09/95 14:35
196/3
1204
Subject: Re: Ice Cream Freezer
Check with one of the the stores that sell these and find out a popular brand.
Call their 800 number and they will send you an instruction booklet if you
tell them your problem. Mary Curtis
---------------------------------------------------------
cegrubbs@tso.cin.ix.net
06/11/95 16:46
854/17
Subject: Oil Substitute
Help !!!!!
My wife is looking for information as to how much applesauce to use as a
substitute for cooking oil in some of her recipes. She had the information
from a Gold Medal Flour bag and lost the information.
Thanks for all of the dialogue about bread machines, we have just purchased a
new Panasonic 1 pound machine. We have made two loves of white bread, so far
and it was really great. She used Gold Medal bread flour, real butter
(unsalted) and flieshmans yeast in the jar. Sorry I don't have enough
experience yet to suggest help with the gentlemans problem, other that it may
be a bit too much salt, it does slow the action of the yeast. Also one
suggestion from a Bread Machine book was to use unsalted butter for two
reasons, one, to eliminate the problem of too much salt and also the unsalted
is a more pure form of butter.
Clinton
---------------------------------------------------------
Refd:1207
mcurtis@tso.cin.ix.net
06/11/95 19:42
1776/29
1206
Subject: Re: Oil Substitute
You can use applesauce as a substitute 1-1 1T oil equals 1T applesauce. If
you have any questions about this you can call my 800 #. Before you do this
let me check because this is what we use for other types of bread, but I'm not
sure about the bread machine. Are you aware of why you put the oil in with
the flour, but if you use butter you put it in each corner on the top. As the
machine warms, the butter slides down and greases the pan. If you mix the oil
directly it is enough that it mixes on its own. 18003670111 is the 800 # for
my West Bend breadmaker. They are great about information like this, but if
you need another resource call King Arthur Flour's 800 number. Remember that
if you use applesauce it does change the texture just a little. Also there
isa recipe for a product called Wonderslim. This is the homemade version.
12 oz prunes
3 Tbsp Lecithin unbleached
1/4 tsp citric acid
cover prunes with water and bring to a boil. Cool.
Blend prunes, water, lecithin, and citric acid in blender til smooth
P9our in clean quart jar and refrigerate. Should keep up to 30 days
Can be frozen
Use as a fat and egg substitute for cooking, baking and salad dressings.
According to the directions on the jar of the commercial Wonderslim, 1/4 c of
Wonderslim replaces 1/2 c of butter, oil or margarine.
1 Tbs wonderslim = 2 Tbs oil. I am going to try this as soon as I get to the
health food store to buy some lecithin. I think most of the bread recipes for
our machines call for 2 Tbs oil so this would certainly work just
fantastically. Let met know what you think. For others who bake and don't use
a machine applesauce==oil, but 1 Tbs wonderslim == 2 Tbs oil (Homemade
wonderslim that is. ) I think this sounds like a great recipe.
Mary Curtis
---------------------------------------------------------
Refd:1209
dsteely@tso.cin.ix.net
06/12/95 17:16
1956/56
1204
Subject: Re: Ice Cream Freezer
Homemade Vanilla Ice Cream
Makes 1 gallon
3 eggs
3/4 cup - 1 cup sugar (depends on your sweet tooth)
1 small box of instant vanilla pudding
1 T. vanilla
2-3 drops lemon extract (optional)
Milk - fill just to below the fill line
* We use 2% milk and add 1 regular can of evaporated milk
First part:
Save out just enough milk to add to the pudding to make
it liquid consistency. Add the vanilla and lemon extract, mix
and set aside til later.
Second part:
Beat eggs until a lemon color, add to remaining milk.
Add sugar and mix well.
Scald.
Cool. (I sometimes do this quickly by setting the
pan in a sink of cool water.)
When second mixture is cool, mix in the first
mixture. Pour into the freezer can. Add more milk if needed to
reach the fill line.
Freeze.
We have a gallon size electric freezer (plastic) and
just alternate layers of ice and rock salt. It usually takes
20-30 minutes to freeze solid. You will note the
freezer starting to slow down and will actually come to a stop.
At this point, you will want to unplug it
immediately.
We like to take the paddle out at this point, remove
the container, ice & salt, and repack the container with the ice
and let set for a half hour or so. This makes it more solid...also
easy to make ahead if you are having company.
FYI
My family has enjoyed homemade ice cream for years.
I can remember (before electric freezers :) ) my dad rigged up
a platform with a belt system and putting it on a jacked up car to
the wheel and using that to turn the freezer.
This is one of our favorite reipes.
Dee Steely
---------------------------------------------------------
cegrubbs@tso.cin.ix.net
06/12/95 20:38
433/16
1207
Subject: Re: Oil Substitute
Mary,
Thanks so very much for the quick reply, I have just printed out a hard copy
and will take it up to the kitchen !!!!!!!!!!!!
You have typed, 1-1 1T oil, is this supposed to be 1 1/2 applesauce to 1 T of
oil?
I went to the library tonight and looked through many cookbooks and could find
no reference to it. I think Diana saw it on a Gold Medal Flour bag one time.
Thanks again
Clinton
PS Thanks for the #800 numbers
---------------------------------------------------------
Refd:1211
jmerrill@tso.cin.ix.net
06/12/95 20:53
151/2
1186
Subject: Re: CHICKEN ROYALE
Thanks for posting this recipe. I made it Sunday. Used canned mushrooms and
Monterey Jack Cheese, since that's what I had, but it was very good!
---------------------------------------------------------
Refd:1216
mcurtis@tso.cin.ix.net
06/13/95 08:41
159/3
1209
Subject: Re: Oil Substitute
One tablespoon of oil can be substituted for one tablespoon applesauce.
I would use the natural applesauce as opposed to one with sugar added.
Mary Curtis
---------------------------------------------------------
Refd:1215
usr4631a@tso.cin.ix.net
06/13/95 08:45
103/5
Subject: Homemade Masa Harina
Does anyone know how to make their own masa harina? I am posting this for a
friend.
thanks,
Lisa
---------------------------------------------------------
wayneham@tso.cin.ix.net
06/14/95 16:05
1022/33
Subject: Whipped Cream Chicken Salad
I'm not a cook, but I got this recipe from a friend and it sounded
pretty good.
WHIPPED CREAM CHICKEN SALAD
2 c. diced cooked chicken
1 1/2 c. diced celery
2 T. chopped parsley
1 t. salt
1/2 t. freshly ground pepper
1 c. mayonnaise
2 T. fresh lemon juice
1/4 cup heavy cream, whipped
1/2 cup chopped or sliced almonds
In a large bowl, toss the chicken with the celery, parsley, salt and
pepper. Add the mayonnaise and lemon juice and mix well. Gently
fold in the whipped cream until is is well incorporated. Regrigerate
the salad for about an hour. Before serving, sprinkle with almonds.
YIELD: about 4 cups
Wayne
=====================================================================
___ _ _ _ | Wayne Hamilton
/ __|___| || |___ ___| |_ ___ _ _ | e-mail: wayneham@tso.cin.ix.net
| (__/ _ \ || / -_/ _| _/ _ | '_| | Sysop - collectors sig
\___\___/_||_\___\___ \__\___|_| | on TSO type: go collect
=====================================================================
---------------------------------------------------------
wayneham@tso.cin.ix.net
06/14/95 16:06
863/26
Subject: Chipped Beef Cheese ball
Another recipe from a friend:
CHIPPED BEEF CHEESE BALL
1 jar shredded dried chipped beef, finely chopped
8 oz cream cheese, at room temperature
1 medium onion, diced
1 medium green bell pepper, diced
1 cup grated sharp Cheddar cheese
chopped walnuts or pecans
In a medium-size bowl, combine chipped beef, cream cheese, onion,
bell pepper and Cheddar cheese. Mix well. For the mixture into
a ball and roll in chopped nuts to cover.
YIELD: 8-10 servings
Wayne
=====================================================================
___ _ _ _ | Wayne Hamilton
/ __|___| || |___ ___| |_ ___ _ _ | e-mail: wayneham@tso.cin.ix.net
| (__/ _ \ || / -_/ _| _/ _ | '_| | Sysop - collectors sig
\___\___/_||_\___\___ \__\___|_| | on TSO type: go collect
=====================================================================
---------------------------------------------------------
cegrubbs@tso.cin.ix.net
06/14/95 17:23
278/8
1211
Subject: Re: Oil Substitute
Mary,
Thanks again, I certainly appreciate the help. We try to use all of the
natural foods we can, we even buy the old fashioned Natural Peanut Butter.
The third loaf of bread just come out of the Bread Maker a few minutes ago,
they are truly amazing. !!!!!!!!!!
Clinton
---------------------------------------------------------
dtrout@tso.cin.ix.net
06/16/95 09:33
465/12
1210
Subject: Re: CHICKEN ROYALE
Jean -
Thanks for the return message. We just today returned from a conference near
Toledo. My wife made two pans of the Chicken Royale, one with mushrooms and
one without. She served it with noodles. Six people finished BOTH pans. I'm
sure it can be served not only by itself as a stand alone entre, but also with
noodles, potatoes or some other pasta. I'm not much for casseroles but this
one gets my vote every time.
Glad you enjoyed it.
dave trout
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cohilden@tso.cin.ix.net
06/16/95 14:40
211/5
Subject: red beans and rice
Does anyone have a recipe for red beans and rice that is low-fat? I have tried
one in "Cooking with Rosie" and it's not very good. How about a recipe for
some genuine California-style fresh salsa?
thanx
coh
---------------------------------------------------------
Refd:1218
Refd:1219
mcurtis@tso.cin.ix.net
06/16/95 15:44
355/5
1217
Subject: Re: red beans and rice
Try simmering your ham hocks in advance. Cool the broth and skim off the fat.
You can take scraps of the ham off the bone for the rice. Cook the beans in
the defatted broth. Add rice and desired spices. (YOu might want to put the
little bit of ham in a pan and saute the onions , garlic, and cumin before you
add the defatted broth. Mary Curtis
---------------------------------------------------------
rperry@tso.cin.ix.net
06/17/95 20:35
4514/119
1217
Subject: Re: red beans and rice
I have found the following recipe to be very good. However, you might want
to follow some of Mary Curtis's suggestions for lowering the fat content.
This recipe was taken from the Creole and Cajun Recipe Page that is
maintained by Chuck Taggart. For those of you having access to the World
Wide Web, I suggest you visit his page at:
http://www.webcom.com/~gumbo/recipe-page.html
Enjoy!
Richard
----------------------- Forwarded Text Follows ---------------------
RED BEANS AND RICE
(Courtesy of the Creole and Cajun Recipe Page)
_________________________________________________________________
* 1 lb. red kidney beans or small dark red beans, dry
* 1 large onion, chopped
* 1 bell pepper, chopped
* 5 ribs celery, chopped
* As much garlic as you like, minced (I like lots, 5 or 6 cloves)
* 1 large smoked ham hock, 1 big chunk of Creole-style pickle meat
(pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
* 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced
* 1/2 to 1 tsp. dried thyme leaves, crushed
* 1 or 2 bay leaves
* As many dashes Tabasco as you like, to taste
* A few dashes Worcestershire sauce
* Creole seasoning blend, to taste; OR,
+ red pepper and black pepper to taste
* Salt to taste
* Fresh Creole hot sausage or chaurice, links or patties, grilled or
pan-fried, one link or patty per person (optional)
**** Note: recipe for Creole seasoning blend is appended to the end of
this recipe.
Soak the beans overnight, if possible. The next day, drain and put
fresh water in the pot. Bring the beans to a rolling boil. Make sure the
beans are always covered by water, or they will discolor and get hard. Boil
the beans for about 45 - 60 minutes, until the beans are tender but not
falling apart.
Add everything else, and, if necessary, enough water to cover. Bring
to a boil, then reduce heat to a low simmer. Cook 2 - 3 hours at
least, until the whole thing gets nice and creamy. Adjust seasonings
as you go along. Stir occasionally, making sure that it doesn't burn
and/or stick to the bottom of the pot. (If the beans are old -- say,
older than six months to a year -- they won't get creamy. Make sure
the beans are reasonably fresh. If it's still not getting creamy, take
1 or 2 cups of beans out and mash them, then return them to the pot
and stir.)
Serve generous ladles-ful over hot white long-grain rice, with good
French bread and good beer. I also love to serve grilled or broiled
fresh Creole hot sausage or chaurice on the side. Do not serve with a
canned-beet salad, like my Mom always used to do.
I like serving a few small pickled onions with my red beans -- I chop
them up and mix them in with the beans. It's great! Why does it taste
so good? As dyed-in-the-wool Yat Cherie Valenti would say ... "It's da
vineguh!"
_________________________________________________________________
CREOLE SEASONING
_________________________________________________________________
* 4 tbsp. salt (optional; I usually decrease this or leave it out
entirely)
* 4 tbsp. onion powder
* 4 tbsp. garlic powder
* 2 tbsp. dried oregano leaves
* 2 tbsp. dried sweet basil
* 1 tbsp. dried thyme leaves
* 1 tbsp. black pepper
* 1 tbsp. white pepper
* 1 tbsp. cayenne pepper
* 5 tbsp. sweet paprika
Combine in food processor and pulse until well-blended, or mix
thoroughly in a large bowl. The recipe doubles or triples well. Give
lots of it away to your family and friends.
This recipe is courtesy of Joe Cahn at the New Orleans School of
Cooking.
_________________________________________________________________
CHEF EMERIL'S CREOLE SEASONING
Chef Emeril Lagasse, of the restaurants Emeril's and NOLA in New
Orleans, has a slightly different Creole seasoning recipe:
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon onion powder
* 1 tablespoon black pepper
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried leaf thyme
Combine all ingredients thoroughly and store in an airtight container.
Makes about 2/3 cup.
_________________________________________________________________
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meg@tso.cin.ix.net
06/21/95 23:40
225/7
Subject: Help
I know this is an awkward place for this message, but does anyone know how to
download these recipies so that I don't have to write all of them out?
Thanks.
P.S. If no one knows, is there somewhere else I can ask?
Meg
---------------------------------------------------------
Refd:1221
Refd:1223
esimonds@tso.cin.ix.net
06/22/95 12:44
552/10
1220
Subject: Re: Help
When you are finished reading a recipe, and have decided you want it, just
enter m.t.d and hit enter. Follow the directions by picking out which
download protocol you want to use, and then just follow the prompts.
An easier way is to learn how to use the capture function of your
communications software. If you learn how to turn it on and off from the
keyboard (or with the mouse) you will be able to snag all the recipes from one
session into one single file that will already be on your computer, and you
will be able to save it at the end.
---------------------------------------------------------
syl@tso.cin.ix.net
06/24/95 13:00
215/4
Subject: burned sugar icing
Has anyone heard of an icing recipe that is made with burned sugar? My mother
used to make one that had a firm texture and a medium brown color.
A similar icing was found on Dolly Madison (?) applesauce cakes.
---------------------------------------------------------
bstatman@tso.cin.ix.net
06/25/95 16:35
121/2
1220
Subject: Re: Help
If you want a hard copy, just do m.p after you have read the recipe. Of
course make sure your printer is turned on.
---------------------------------------------------------
jgraf@tso.cin.ix.net
06/29/95 13:00
1001/30
Subject: Garlic parmesan Chicken
-4 SKINLESS,BONELESS CHICKEN BREASTS 1-1/2 POUNDS
-1-1/2 CUPS KROGER WHEAT FLAKES
-1/4 CUP MILK
-1 EGG
-1/4 TEASPOON GARLIC POWDER
-1/8 TEASPOON SALT
-DASH PEPPER
-3 TABLESPOONS GRATED PARMESAN CHEESE
-1 TABLESPOON OLIVE OIL OR MELTED MARGARINE
------------------------------------------------------------------------------
------------------------ WHAT TO DO. -----------------------------------------
PRE HEAT OVEN TO 350 DEGREES.
LIGHTLY GREASE A BAKING DISH.
CRUSH KROGER WHEAT FLAKES TO MEASURE 3/4 CUP;SET ASIDE.
IN SMALL MIXING BOWL,
COMBINE MILK AND EGG.
ADD GARLIC POWDER,SALT,
PEPPER AND CHEESE AND STIR UNTIL BLENDED.
COAT CHICKEN PIECES
WITH EGG MIXTURE,THEN DIP IN CRUSHED CEREAL.
PLACE IN GREASED BAKING DISH AND DRIZZLE WITH OLIVE OIL OR MARGARINE.
BAKE AT 350 DEGREES FOR 30 TO 40 MINUTES,
OR UNTIL JUICES RUN CLEAR.
----------------------- MAKES 4 SERVINGS ------------------------------------
-----------------REFRIGERATE ANY LEFTOVERS. -----------------------------------
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lparker@tso.cin.ix.net
07/01/95 05:30
416/9
Subject: kabob marinades
We are planning a long weekend in the mountains with some friends, one of whom
suggested buying a stouffers casserole to serve for dinner. No taste,even in
her mouth!
My antidote is to prpare some chicken and/or shrimp kabobs with pinapple etc.,
but I would like to try a dnew marinade. We often do teriyaki, or an italian
dressing, but could use some thing new to try.
any suggestions?
lparker@TSO.CIN.IX.NET
---------------------------------------------------------
Refd:1226
Refd:1230
mcurtis@tso.cin.ix.net
07/01/95 09:54
88/2
1225
Subject: Re: kabob marinades
Try marinating in yogurt with a little curry powder. It is excellent. Mary
Curtis
---------------------------------------------------------
Refd:1227
mcurtis@tso.cin.ix.net
07/01/95 09:55
85/2
1226
Subject: Re: kabob marinades
a little addendum: don't be afraid to add other herbs such as thyme or basil
MC
---------------------------------------------------------
Refd:1232
sblais@tso.cin.ix.net
07/01/95 11:58
519/10
Subject: tortillas
This isn't exactly a request for a recipe...more of advice! I like to eat
tortillas, but my favorite, the wonder tortillas can't be found anymore. The
only tortillas I see in the store seem to have a high fat content 4-5g, even
when small. Has anyone seen the wonder tortillas lately, or know why they are
unavailable? Also, do you know of any tortillas sold that aren't so high in
fat? I do like to use the smaller size of tortillas, but I wouldn't mind
finding some larger ones with less fat, too.
Thanks!
Sandy
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nkhoury@tso.cin.ix.net
07/01/95 17:40
2480/51
Subject: Not Yo' Mama's Red Beans
Not Yo' Mama's Red Beans
Based on a dish in Paul Prudhomme's "Fork In The Road"
Makes about 7 cups, enough for 6 main-dish servings
Red beans with rice is an old traditional New Orleans Monday supper
dish. Monday used to be wash day, and the story goes that the beans could
simmer while the laundry was being done. When the wash was finished, so
were the beans. In the past, in order to make the beans really good,
the cook started off with a lot of oil. While this recipe eliminates the
oil, it still is mouth watering.
1 pound red beans 1/2 teaspoon cayenne
Seasoning mix
2 teaspoons salt 3 cups chopped onions in all
1 1/2 teaspoons onion powder 1 cup chopped green bell
1 1/2 teaspoons sweet basil peppers
leaves 1/2 cup chopped celery
1 teaspoon garlic powder 8 1/2 cups vegetable stock
1 teaspoon dry mustard in all
1/2 teaspoon black pepper 2 cups grape juice in all
1/2 teaspoon white pepper 4 cups cooked brown rice
1/2 teaspoon oregano leaves
Day 1: Add enough water to the red beans to cover them by 3 or 4 inches,
and soak overnight in the refrigerator. As the beans absorb the water,
they will more than double in volume.
Day 2: Combine the seasoning mix ingredients in a small bowl.
Drain the beans and set them aside.
Preheat a heavy 5 quart pot, preferably nonstick, over high heat to
350 degs., about 4 minutes.
Add 2 cups of the onions, the bell peppers, the celery, and 1 tablespoon
of the seasoning mix. Stir and cook until the vegetable start to turn
brown, about 5 minutes. Add 1/2 cup of the stock, scrape the bottom of the
pot to clear all the browned bits, and cook 3 minutes. Add the remaining 1
cup of onions, stir, and cook 5 minutes. Add the drained beans, 5 cups of
the stock, and the remaining seasoning mix. Stir and cook for 45 minutes,
scraping the bottom of the pot occasionally to check for sticking. Add 1
cup grape juice and continue to cook for 25 minutes. Caution: At this
point, the starches in the beans start to break down and sticking will
occur more often. It is therefore important to check and clear the bottom
of the pot frequently. Add the remaining stock and grape juice, turn the
heat to medium, and cook until the beans are tender, and the liquid is
thick and begins to look creamy, about 30 to 35 minutes. Serve over the
brown rice. ---------------------------------------------------------
---------------------------------------------------------
Refd:1231
mcurtis@tso.cin.ix.net
07/02/95 19:37
178/3
1229
Subject: Re: Not Yo' Mama's Red Beans
Wow, that sounds like a great recipe. However, I do have a question. I have
some recipes for the vegetable stock, but when you make this just what do you
use? Mary Curtis
---------------------------------------------------------
sumbaugh@tso.cin.ix.net
07/02/95 22:32
133/2
1227
Subject: Re: kabob marinades
and fresh ginger and garilic, olive oil and soy sauce. The secret is to really
puncture the chicken so the marinate goes though.
---------------------------------------------------------
Refd:1234
nkhoury@tso.cin.ix.net
07/03/95 11:55
2650/49
Subject: Vegetable Stock
VEGETABLE STOCK
From "Laurel's Kitchen Recipes"
> When you simmer vegetable timmings to make stock, you preserve both
>useful nutrients and rich flavors that would otherwise be lost. It's
>thirfty procedure that can become such a habit that the little work
>involved slips unnoticed into your routine.
> Collect clean vegetable trimmings for a week, storing them in a covered
>jar in the refrigerator. To make stock, take stock: what kinds of
>trimmings have you collected? Balance the flavors: if it's all spinach
>and parsley stems, for example, slice in some carrot or potato or winter
>squash to sweeten the pot. Don't include anything that is over the hill,
>and take time to ass whatever extras you think will insure that your brew
>tastes great. Cover with cold water and add a small spoonful of salt, if
>you like, to drew out the flavors. Bring to a boil and simmer gently
>about half an hour, or until the vegetables are very soft. Let the pot
>sit as long as is convenient, or until cool. Drain, discardingthe
>vegetables. Use at once, preferably, or keep in the refrigerator for a
>day or two.
> Some things can tolerate more cooking than others. Onions, potatoes,
>and the like can simmer for hours. But don't overcook the green things;
>their flavors become drab and harsh. Grate the carrot and potato when
>you are in a hurry; smaller pieces cook faster.
> Very good for stock are pea pods, trimmings of green beans, squashes
>of all sorts (including their seeds) parsley, carrot and potato bits
> (but not eyes and bad spots), any edilble part of any member of the
>onion family, celery leaves, and mushroom bits.
> Take advantage of the sea vegetables kombu, which has a wealth of
>minerals and also a natural glutamic acid which MSG was invented to
>imitate. Wash and soak a piece of kombu in clod water for several
>hours or overnight, or put a four-inch square in a quart of cold water
>and heat slowly, removing the kombu as soon as the water comes to a
>boil. You can include a small piece of kombu will other vegetables
>when other vegetables when you make stock in the normal way. but don't
>let it stay in after the stock boils.
> Some things do more harm: good artichoke trimmings and bell pepper
>innards, for example, are bitter, and the whole brassica family from
>cabbage to cauliflower overcooks quickly, giving a heavy, sulfury taste.
> adjust the stock to its purpose, seasoning or flavoring it according
>to its proposed use. Try adding one or more of the following: a few
>fennel or cumin seeds, peppercorns, turmeric, bay leaves, onion, garlic
>ginger.
---------------------------------------------------------
mcurtis@tso.cin.ix.net
07/03/95 13:49
531/7
1232
Subject: Re: kabob marinades
Wow, I love this list. Just when you think you know it all, someone reminds
you of something. I marinated chicken breast last night and certainly didn't
puncture my meat. I have it ingrained that when you turn meat such as steak
or chicken, use tongs wo you don't puncture the meat and let the juices flow
out. Now I believe that is for sure true, but that doesn't take into
consideration about puncturing the meat while it is in an uncooked state and
you want the marinade to permeate the meat isn't that so? Mary Curtis
---------------------------------------------------------
hbau@tso.cin.ix.net
07/03/95 17:27
80/2
Subject: bread pudding
Just wondering if anyone has a recipe for good old fashioned
bread pudding?
---------------------------------------------------------
Refd:1238
Refd:1239
kh4@tso.cin.ix.net
07/04/95 17:22
1123/22
Subject: Camp Food
Sandy, Im not sure how picky your kids are but mine are a pain!
I like the cincy chili recipe. I have adapted it for a one pot by adding the
spag. noodles to the pot and a little water. You can add hot sauce when served
so make it mild for the kids..
To save space mix all the dry ingr. at home and dump in to the pot. you ten
have only the one can of tomato juice and the meat.
Mash together 2 lb ground beef and one can tomato juice
Add 1 tsp each-- cinnamon,cumin,allspice,perrper,red pepper,chili powder.
Add one or 2 tblespoons dried onion, 11/2 tsp vinegar 5 bay leaves.
cook for 1 1/2 hra and add the spag noodles. I break them up into small peices
and a can of water
If you dont have a spice or the vinegar dont fret it come out fine. If you let
it cook too long add water.
Serve w/ crackers and Cheese.
We made this for a Brownie troop, even though it was a first campout with kids
and no cooking skills ye picky stomachs it was a big hit. Nad onlt one pot to
clean!
Another idea is to loo in crock pot cookbooks since they are made allin one
pot!
Good luck and let me know of any of your hits!
kh4
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kh4@tso.cin.ix.net
07/04/95 17:24
184/5
Subject: Fat Free
Meg I am a lot behind on reading the board.
But for a great cookbook try the " FAt free junkfood cookbook"
its super and has such good stuff like giant cinnin rolls!
GOOD Luck
kh4
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redbaron@tso.cin.ix.net
07/04/95 20:45
674/26
1235
Subject: Re: bread pudding
This is from my Mother in Law, one of the best cooks I know. Passed down to
my wife. Bread pudding is one of my favorites....:-) We make ours in a crock
pot.
9 slices of white day old bread
1/4 stick margerine melted
add to margerine, 1/4 cup of sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Tear up bread and put in crock pot
pour 2 1/4 cups of milk over bread
After butter is cool add 4 beaten eggs.. pour over the bread. Sprinke afew
raisin's over bread
Cook on high 1 hour then low 3 or 4 hours
Sauce
3/4 cups sugar
2 Tablespoons flour
1 cup water
2 tablespoons margerine
1 tablespoon vanilla
heat on stove pour over pudding and serve.
Hope you like it.
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jmerrill@tso.cin.ix.net
07/06/95 20:45
754/21
1235
Subject: Re: bread pudding
Here's my favorite bread pudding:
BREAD PUDDING
6 slices bread
butter
cinnamon
6 tbsp. sugar
raisins, if desired
2 eggs, slightly beaten
1 cup milk
1/2 tsp. vanilla
Toast bread. Butter on both sides. Combine sugar with desired amount of
cinnamon and sprinkle on both sides of bread. Cut bread into cubes or slices
and place in greased 9" square pan. Sprinkle remaining cinnamon sugar over
all. Blend eggs, milk and vanilla. Pour over bread slices. If bread slices
aren't covered, beat another egg and 1/2 cup of milk and add. Put the glass
baking pan in a larger pan of bowling water. Bake at 375 degrees for 45
minutes. Good served with Instant French Vanilla Pudding, prepared with 3
cups milk instead of two, to make it into a sauce.
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hbau@tso.cin.ix.net
07/06/95 21:20
790/26
Subject: Re: Bread pudding
Thanks for the recipes they sound great. Just thought that I would
share a quick recipe with you. It's great if you don't have a lot
of time and want to make a quick desert. It's called "Thanksgiving
Cobbler"
1 box yellow cake mix
1/2 tsp cinnamon
1/4 tsp nutmeg
2 stick margarine
1/2 cup chopped nuts
1-21oz. can peach pie filling
1-16oz. can whole cranberry sauce
Combine pie filling and cranberry sauce in 9X12 baking pan, mix well
Set aside.
In large bowl cut margarine into cake mix, cinnamon, nutmeg and nuts,
until crumbly.
Pour crumbly mixture over pie filling.
Bake at 350 for 45 to 50 minutes.
I have used two cans of other pie filling instead of peach and
cranberry sauce. My family's favorite is cherry pie filling.
Thanks for the help, and I hope you enjoy. Hedy
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jmerrill@tso.cin.ix.net
07/11/95 19:29
229/3
Subject: The Attack of the Giant Zucchini!
Help! Someone gave me a huge zucchini - about 14 inches long and weighing
about 4-1/2 lbs at least! I have a couple of zucchini recipes, but want to
try something new with this gift. Can anyone post some zucchini recipes?
---------------------------------------------------------
Refd:1242
mcurtis@tso.cin.ix.net
07/12/95 10:17
489/8
1241
Subject: Re: The Attack of the Giant Zucchini!
Try making zucchini pickles. I'll look up one that I have using regular
cucumbers, but any easy recipe will do. Don't worry about all that
sterilizing info, I think if you have room for a big pickle jar in your
refrigerator. Mary Curtis
If you are successful with zucchini pickles, then you can do the thing with
sterilized jars. I don't think you have that much zucchini, though. They
might not be any good, but what does it hurt to try. Humm. I think I might
try some myself.
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becks@tso.cin.ix.net
07/12/95 13:48
1701/45
Subject: Zucchini Relish
Here's a tried and true GREAT recipe for zucchini relish. This is the only
relish I make, I use the cucumbers for pickles and make the relish out of
zucchini. It's really easy to make and you don't have to can them in a
canner, they will seal themselves. Sterilize the jars, heat up the lids so
the rubber stuff is soft, when the relish is done pour hot relish into jars,
put on lids and bands (making sure jar rim is clean) and they will seal
themselves. I've never had any go bad.
Zucchini Relish
3-4 large zucchini (I usually peel it if its large because the skin is kind of
tough)
6-8 large onions
6-8 bell peppers (Try to get some green, some yellow and some red for color)
Grind up all the vegetables (or food process/chop them). Pour off the water.
Mix in five tablespoons of salt. Let set overnight (or 24 hours won't hurt).
I keep it in the refrigerator when it's setting. If you leave it any longer
in the salt, you will have to drain it off and put fresh water on and drain
again two or three times. If it has only set overnight, you don't need to
rinse it, just drain and continue.
Bring the following syrup to boil:
2 1/2 cups vinegar
6 cups sugar
3/4 teaspoon cornstarch
3/4 teaspoon tumeric
1 tablespoon dry mustard
3/4 teaspoon nutmeg
1 1/2 tablespoons celery seed
dash pepper
Add chopped ingredients. Bring to boil again. Turn down heat. Simmer 30
minutes. Can in hot jars.
(Sometimes I add a little green food coloring.)
This is really easy, uses up zucchini and makes your house smell wonderful!
It's delicious in potato salad, tuna salad, etc., and also mixed with mayo for
a tarter sauce for fish. Great on hamburgers, etc. Good luck.
Becky Schneider
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mcurtis@tso.cin.ix.net
07/14/95 10:19
198/3
Subject: farmer's market
Does anyone know what time the farmer's market by Lunken Airport opens? Also,
what days of the week are they there? This is still the best farmer's market
in the Cincinnati Area. Mary Curtis
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Refd:1245
matthews@tso.cin.ix.net
07/14/95 12:51
307/7
1244
Subject: Re: farmer's market
Wednesday's Enquirer listed the Tailgate market dates and times.
While Lunken is not specifically listed, there is an information phone number:
251-0990.
They might be able to tell you times and days for Lunken.
Court street markets are _every_ Tuesday and Thursday from about 8a-2p.
Hope this helps.
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becks@tso.cin.ix.net
07/22/95 20:31
239/7
Subject: Check out 983
Since no one has come up with an exciting, new, fun recipe to try in the last
few days, I'd recommend everying looking up #983 and making it! This is
absolutely perfect in this weather. Enjoy.
Thanks to Dave Trout.
Becky Schneider
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cblockso@tso.cin.ix.net
07/25/95 07:49
826/25
Subject: A Cool Salad
Seems like I eat lots of salads in this hot weather. Here's a salad which is
easy to make and very popular if one needs to bring a salad to a pot-luck or
buffet:
Layered Pea Salad
(makes 8-10 big servings)
1 head lettuce, chopped
1 or 2 tomatoes, chopped
1 cup diced celery
1/2 cup diced green peppers
6 sliced hard-boiled eggs
1 medium onion, diced
1 package frozen peas, thawed
8-10 crisp cooked bacon strips, crumbled
2 cups Miracle Whip Salad Dressing or Mayonaise
2 Tbsps. sugar
1 (8 oz.) package shredded Cheddar cheese
In a 13 X 9 inch casserole (or I like using a clear, glass salad bowl), layer
the lettuce, tomatoes, celery, peppers, eggs, onion, and peas. Mix salad
dressing with sugar and spread on top of layers. Sprindle with cheese and
bacon. Refrigerate until ready to serve.
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dsteely@tso.cin.ix.net
07/25/95 22:55
198/11
Subject: Marinade
We have found this to be a good marinade for grilled chicken, beef, or pork.
Marinade
1/2 c. Soy sauce
1/4 c. oil
2 T. molasses
2 tsp. ground ginger
2 tsp. dry mustard
6 cloves minced garlic
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hlawson@tso.cin.ix.net
07/26/95 07:12
267/5
Subject: Cooked Mustard Dressing
I've asked before but will try again. Years ago my family loved
a cooked mustard plus ??? dressing for potatoe salad. Somehow
the recipe got lost and we've not found anything similar in any
book. It had a wonderfully sharp taste. Does anyone remember?
Howard
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Refd:1276
dtrout@tso.cin.ix.net
07/27/95 21:12
746/17
Subject: SOME COOKING TIPS
I see not much has been added lately to the board so I thought I
would add some cooking tips I learned some time ago from my Mom.
We love cabbage, but the odor can sometimes drive you out of the
house, especially if you don't have an exhaust fan over the stove.
To reduce those odors, add a generous wedge of lemon to the pot.
We also love cauliflower. To keep it a bright white while we boil
it, just add some milk to the water.
Cornsilk is always a mess. Dampen a toothbrush and brush downward
on the cob before cooking and the strands should come off easily.
Last tip for today. If you want to bake potatoes in a hurry, just
cut a thin slice from each end of the potato before putting them
into the oven.
Happy cooking - dave trout
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nkhoury@tso.cin.ix.net
07/30/95 13:05
1659/41
Subject: Great Summer Dish
Here is a wonderful summer dish from a great book by Jan & John
Belleme; published by Avery.
Japanese-Style "Fried " Noodles
In this tasty Japanese dish, cooked noodles are simply tossed in
a pan with sauteed vegetables and a small amount of sweet and
savory sauce. Mirin and mellow miso combine for a perfect blend
of flavors. Mince scallion adds color as well as fresh crispness.
8 ounces uncooked udon
2 1/2 tablespoons mellow white or sweet white miso
2 1/2 tablespoons mirin
1 tablespoon light or toasted sesame oil
2 tablespoons minced shallot or 2 cloves garlic,
finely minced
Minced scallion for garnish
Serves: 2-3
1. Cook noodles according to package direction
2. Combine miso and mirin in a small bowl.
3. Heat oil in a large skillet, add minced shallot or garlic, and
saute over medium-low heat 1 minute. (Be careful not to brown
garlic or it will become bitter.)
4. Add miso-mirin mixture to the skillet, then add noodles and
toss to evenly coat. (It may be necessary to add a little
water.) Saute 1 minute more, then remove from heat.
5. Serve immediately with generous sprinkle of scallion.
GLOSSARY:
Mirin: Sweet rice wine, used in cooking as a high-quality
sweetener and seasoning.
Miso: A protein-rich, fermented bean paste made from soybeans,
usually with the addition of barley or brown rice.
Udon: Japanese noodles made from wheat, whole wheat, or whole
wheat and unbleached flour.
All ingredients should be available at any good health food
store.
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rwhitney@tso.cin.ix.net
08/03/95 00:28
227/3
Subject: Zucchini Martini
My husband invented this the summer our garden produced more zucchini than we
ever knew what to do with. Add a twist of zucchini to gin & vermouth.
We don't drink anything alcoholic much anymore, but it was a good summer!
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Refd:1253
hlawson@tso.cin.ix.net
08/03/95 15:24
166/4
1252
Subject: Re: Zucchini Martini
Rosemary, I thought my wife already had every zoo kee nee recipe.
I've heard it all. Say, did you ever find your garden patch
again that summer? |:) |:)
howard
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donl@tso.cin.ix.net
08/05/95 11:53
276/6
Subject: Bread & Butter Pickles
Hi everybody,
My wife asked me to get her some recipes for Bread and Butter pickles.
My son-in-law has grown a lot of cucumbers (is that spelled correctly?) and
I think Joy wants to make the pickles.
Thanks a lot,
DonL
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jmckee@tso.cin.ix.net
08/07/95 18:55
731/17
Subject: Bacon/Avocado salad
We had this for supper last night, and it's just what a hot day required!
BACON AVOCADO SALAD
Core 1 head of iceberg lettuce, plunge into cold water, drain, and wrap in
damp towels to chill.
Fry 1/2 pound of bacon (thick slice) until crisp and drain on paper towels.
Cut lettuce into bite-size pieces, and place in large bowl. Add two or three
green onions, chopped, including green parts; add two avocados, peeled, seeded
and diced. Crumble bacon, and mix salad.
For the dressing, mix 1/2 cup of mayonnaise (if you do homemande, it's really
good for this), 1/4 cup of sour cream, and the juice of half a lemon. Dress
each serving with enough dressing to coat. Salt and pepper to taste; make more
dressing if you need it.
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jevans@tso.cin.ix.net
08/07/95 22:06
54/1
Subject: Broewned butter?
Anyone know how to make browned butter for pasta?
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w4903@tso.cin.ix.net
08/08/95 19:25
128/2
Subject: Low fat Brownies
Does anyone have a good Low-fat Brownie recipe? If so, please forward and you
may make this cook very h-a-p-p-y!! Thanks.
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Refd:1260
hlawson@tso.cin.ix.net
08/10/95 15:27
631/10
Subject: All Clad Pans
After several months of thinking about it we finally got our All Clad
Pans. My wife went downstate for several days so she bought them
for me for our anniversary. Two pans and a skillet. She loves them
but I haven't cooked with them. They are heavy and you cook at
a lower setting. I can't say things taste any differently but I
don't think we can wear them out. These are the stainless steel
finish. We got a calphalon "everything" pan and that is nice too
but we're not crazy about the black finish. The long handles take
up more storage area. We wish we could have a pot rack but there
isn't a place for it. Howard
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jmerrill@tso.cin.ix.net
08/10/95 20:42
924/13
Subject: Frozen Summer Cooler
We visited Gatlinberg recently and ate at a nice resturant called The Burning
Bush. We came in for lunch and it was 99 degrees outside. They took our
order and before they brought it, they brought a "cocktail". This was simply
a "frozen" fruit juice slushy-type drink served in a cocktail glass. It was
non-alcoholic. It was incredible how this cooled us off that day! WE have
been doing this at home since our return. Just use any fruit juice-canned,
frozen or fresh. Pour some into ice cube containers and freeze. When ready
to make, pour about 1 cup juice into a blender and add several ice cubes.
Blend til it's slushy and pour into fancy cups. Serve at the beginning of the
meal. The kids really enjoy this and it's fun to experiment with different
flavors. It's also great to add a handful of chopped fresh fruit to the
blender along with the juice. Garnish the glasses with slices of the fresh
fruit.
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ebro@tso.cin.ix.net
08/11/95 19:58
1007/36
1257
Subject: Re: Low fat Brownies
Try these brownies...they are low fat (0.3 grams) and the kids ate them, too!
COCOA BROWNIES
3/4 cup cake flou
2/3 cup sugar
1/3 cup cocoa powder
1/3 cup cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg white
1/2 cup evaporated skim milk
3/4 cup applesauce
1/2 cup light corn syrup
1 tsp pure vanilla extract
1. Preheat oven to 350 degrees.
2. Spray an 8 by 8 or 9 by 9 square pan with nonstick cooking spray.
3. Thoroughly mix flour, sugar, cocoa, cornstarch, baking powder, baking
soda, and salt.
4. In another bowl, whisk the egg white and milk and then stir in applesauce,
corn syrup, and vanilla. Stir in dry mixture until blended.
5. Pour batter into prepared pan and bake 35-40 min. or until knife inserted
in center comes out clean.
Cool in pan and cut into square.
Yield 16 square. 110 calories, 0.3 gr. fat. 0.3 mg. cholesterol;, 135 mg.
sodium, 2 gr. protein, 26 gr. carbohydrate.
Recipe taken from eat-lf listserver.
Ed
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sevans@tso.cin.ix.net
08/14/95 16:22
427/15
Subject: Snapple
This is a receipe for homemade Snapple type tea.
Boil 6 cups of water in a pan with a lid.
Add 3 tea bags (i.e. Lipton)
Cover and let it steep for one hour(heat off)
Disolve 1/2 sugar with 1/3 cup lemon juice (fresh or bottled)
Remove tea bags. Pour sugar/lemon mixture into tea.
Refrigerate. Makes 2 quarts.
Add more or less sugar and lemon to your taste.
I was quite surprised how much this is like bottled tea.
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Refd:1262
jmckee@tso.cin.ix.net
08/14/95 18:44
138/3
1261
Subject: Re: Snapple
"I was quite surprised how much this is like bottled tea."
This son of a Southern woman hardly finds that a positive endorsement!
---------------------------------------------------------
Refd:1263
Refd:1267
jmerrill@tso.cin.ix.net
08/17/95 22:30
242/4
1262
Subject: Re: Snapple
Snapple is the best! Especially the Peach! I can't duplicate it. The Lipton
Peach is good too, but different. Homemade iced tea is great, but once you
become addicted to Snapple, it's forever!
Has anyone duplicated the Peach kind????
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Refd:1265
becks@tso.cin.ix.net
08/17/95 23:59
578/10
Subject: Ice shaver
I recently broke down and bought one of those Italian ice shavers at a
Pampered Chef party. We made the Italian lemon ice recipe and it was so sour
we couldn't stand it. Then I tried plain ice with different syrups from
Kool-aid and that was good, like a snow cone. Then, my daughter froze orange
juice (from concentrate) and shaved that it and it's so refreshing! We were
at King's Island today and it was so hot we came home in mid-afternoon and had
shaved orange juice. It's great! Does anyone have any favorite recipes for
use with an ice shaver?
Becky Schneider
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Refd:1274
becks@tso.cin.ix.net
08/18/95 00:02
630/11
1263
Subject: Re: Snapple
Three years ago at the Hamilton County Fair we bought some Italian ice and
there were all kinds of flavors and the man let us sample some. We all
decided the Peach was the best and that's the ice flavor we ordered. (This
experience was what prompted me to buy the ice shaver in the previous message.)
Anyway, back to peach. The man had flavors for sale, $6 a gallon and I was so
tempted to buy a gallon of peach flavoring. I did not see this booth at the
Hamilton County Fair this year, but I'd bet that peach syrup with iced tea
would be great! On ice, it tasted like fresh frozen peaches. Good luck.
Becky Schneider
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Refd:1266
Refd:1268
sevans@tso.cin.ix.net
08/18/95 13:49
628/9
1265
Subject: Re: Peach flavoring
I've been looking for flavored syrups too. I finally found some at
Homgoods in the Rookwood Pavillion shopping center (Hyde Park area).
They're located in the food section, quart bottles for $5.99. I didn't buy
any the day I saw them because I was going to Jungle Jims where I thought they
would have them, they didn't. Anyway...Homegoods has quite a few flavors,
rasberry, peach, vanilla and others that I don't remember. Next time I'm down
that way I will buy some for tea or to use with soda or seltzer. What I'm
really looking for is cherry syrup or flavoring to make my own cherry cola or
7-up. Hope this helps.
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Refd:1320
sevans@tso.cin.ix.net
08/18/95 13:53
114/3
1262
Subject: Re: Snapple reply
Comments like yours are the kinds of things that keep inexperienced bulletin
board users from participating.
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Refd:1270
lparker@tso.cin.ix.net
08/18/95 17:58
753/16
1265
Subject: Re: Snapple/ Rookwood pavilion
>>I've been looking for flavored syrups too. I finally found some at
Homegoods in the Rookwood Pavillion shopping center (Hyde Park area).
PLEASE NOTE Rookwood Pavilion is in Norwood. 100% per cent of it!
Always has been. Probably always will be.
Having grown up in the area and knowing people who claimed to live in East
Hyde Park when the really lived in Oakley, and shopping for houses in the are
that claimed to 'Hyde Park" when they were Definitely Oakley, Most of us in
the are have gotten SICK of one neighbor hood getting credit for what belongs
to the very nice, if less wealthy, neighborhoods around it.
OOPS! I did not mean to FLAME any one. I wanted to inform and got carried
away. MY apologies to all.
##
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Refd:1269
jmckee@tso.cin.ix.net
08/21/95 11:45
756/19
1267
Subject: Re: Snapple reply
> "I was quite surprised how much this is like bottled tea."
>
> This son of a Southern woman hardly finds that a positive endorsement!
> Comments like yours are the kinds of things that keep inexperienced
> bulletin board users from participating.
>
>
Please note the grin at the end of my initial posting.
ANd I'm sorry if I offended anyone. I like Snapple's fruit drinks (especially
the Mango Madness and Kiwi Strawberry flavors), but I, like most children of
the south, share the view that there's only one way to make iced tea: with
boiling water and teabags or loose tea.
I will, however, take note of the fact that apparently you don't want anybody
to have a different opinion from yours.
Chill out! Here, have some tea........
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jmckee@tso.cin.ix.net
08/21/95 11:49
806/13
Subject: CORN!!!!!!
We all know that the best time to pick corn is "when the water's boiling,"
according to the old saying, since the sugars begin to break down to starch in
a very short time after picking. But until this weekend, I'd never found a
satisfactory way of cooking corn that is, shall we say, a bit longer in the
tooth -- or off the stalk!
The late Bert Greene, in "Greene on Greens" (WInner of this year's Hall of
Fame Award in the James Beard cookbook competition), recommends this method if
your corn's less than just-picked fresh. Combine one quart each of milk and
water, and heat to simmering. Add a stick of unsalted butter and about a
tablespoon sugar. Bring to the boil and add the corn, cooking for about 7-10
minutes, or until just tender. Drain and serve -- and it doesn't even need
extra butter!
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Refd:1273
jmckee@tso.cin.ix.net
08/21/95 11:50
124/2
Subject: ONe more word on tea
I've got a great "citrus tea cooler" recipe at home in John Egerton's "Side
Orders" I'll post this week, if I remember.
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usr8570a@tso.cin.ix.net
08/22/95 21:19
75/1
1264
Subject: Re: Ice shaver Hello out there--just lurking
Just wondering what a pampered chef party was--is it like Tupperware??
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jmerrill@tso.cin.ix.net
08/24/95 21:28
515/7
Subject: Tomato Salad
Tomatoes are really good right now. I'd like to share a salad that I really
enjoy. I first tasted this at a fancy Italian restaurant in Atlantic City.
It is easy to make and really tasty. Put leaf lettuce on individual chilled
salad plates. Place 3 thick slices tomato on plate. In between each tomato
slice put one slice Provolone cheese. I get this at the deli and have them
slice it thin. Thin slices of sweet onion may be added. Drizzle the salad
with oil-based Italian dressing, or any vinegrette.
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mcurtis@tso.cin.ix.net
08/25/95 09:39
142/4
1249
Subject: Re: Cooked Mustard Dressing
Howard, are you still with us. I thought you dropped the bulletin board. I
have such a recipe if you are still interested.
Mary Curtis
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Refd:1280
mcurtis@tso.cin.ix.net
08/25/95 09:53
204/6
Subject: vinaigrette
Vinaigrette
In a blender, beat until well mixed 1 peeled garlic clove, 2 tbs canola oil,
1/2 cup white-wine vinegar, 1/2 tsp mustard powder, 2 tbs brown sugar, and 1/8
tsp cayenne pepper
Mary Curtis
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becks@tso.cin.ix.net
08/27/95 14:28
1058/23
Subject: re: Pampered Chef
Yes, Pampered chef parties are somewhat like Tupperware parties in that you
see a bunch of neat things for use in cooking and they're expensive!
They also give rise to others "booking" parties, to which you'll also probably
be invited and expected to buy something! (I had four to go to in a month's
time.)
Pampered chef started by a lady who was a professional recipe tester for a
company (somewhat like a real Betty Crocker). She had access to the finest
equipment and when she cooked at home she wished she had the neat gadgets from
work at home, so she started her own company so that "regular" people could
see what neat things were available and buy things that aren't readily found
in stores.
A pampered chef party is a fun experience but four in a month is a little too
much. I am sure, however, that you could easily get invited if you spread the
word among your acquaintances. You just never know who is going to have one
next!
(I really do like the products I've bought and it's fun to sample the
demonstrations.)
Becky Schneider
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hlawson@tso.cin.ix.net
08/27/95 22:34
266/4
1276
Subject: Re: Cooked Mustard Dressing
Mary, I'm here and yes, I could use a cooked mustard recipe. I
just got a new computer after Rob took my IBM back to school with
him and its been a very busy summer so I haven't been on as much.
Sue enjoys the new All Clad pans and we hope to get more. Howard
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nbissell@tso.cin.ix.net
08/28/95 14:15
332/10
Subject: Grocery Shopping List?
While moving to a new home recently, we lost our basic
grocery store shopping list. It was a good all-inclusive
check-list of items which helped a lot when planning our
weekly shopping.
If anyone online has one to share, do it via a response here or
send it snailmail to me at 5300 Hamilton Avenue #603, Cinti.
45224.
Thanks.
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mdonovan@tso.cin.ix.net
08/28/95 18:08
348/5
Subject: Ice Shaver Sources
I'm interested in where to buy an ice shaver and the syrups. I read where
Becky Schneider got hers at a Pampered Chef party. I could miss the "party"
but would be interested in the ice shaver. Becky, how much was yours? I saw a
Japanese made one in a store in Clifton earlier this summer but they are out
of them. It was about $25 as I recall.
---------------------------------------------------------
Refd:1289
jmerrill@tso.cin.ix.net
08/28/95 20:58
1131/29
Subject: LoFat Pineapple Cake
This recipe was in the Food Section a few weeks ago. I made it tonight and
liked it. I cut the recipe in half, using an 8 oz. can crushed pineapple with
a couple of tablespoons of water added and baked it in a 9" square cake pan
for about 25 minutes. The frosting calls for cream cheese. I used
Neufchatel, which is lower in fat. I think the cake would be good with no
frosting at all. There is no fat in the cake batter. I left out the pecans,
but they would probably be good, too. A good snacking cake.
PINEAPPLE CAKE
1-1/2 cups sugar
2 cups pflour
2 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
1 - 20 oz. can crushed pineapple, undrained
1/2 c. chopped pecans, toasted
FROSTINC
8 oz. cream cheese or Neufchatel cheese
1-3/4 cups powdered sugar
1-1/2 tsp. vanilla
Preheat oven to 350 degrees. Mik all cake ingredients together until blended.
(I used a food processor.) Pour into a greased 9"X13" pan and bake 35
minutes. To make frosting, beat frosting ingredients together (a food
processor is good for this, too) until smooth and fluffy. When cake is cool,
spread with frosting. Refrigerate leftovers.
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jmerrill@tso.cin.ix.net
08/28/95 21:00
347/5
Subject: Coffee Flavorings
I am looking for flavorings for coffee or cappuccino (like amaretto, etc.). I
have seen some in coffee stores like the one at Florence Mall; but it is $4.98
for a bottling holding less than 12 oz. I want much smaller bottles at more
reasonable prices! Has anyone seen these at any of the coffee shops or
culinary supply stores in the area?
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Refd:1286
Refd:1298
Refd:1321
dbtz@tso.cin.ix.net
08/29/95 00:28
209/3
Subject: Grocery shopping list
Several years ago the IGA store in Mt. Airy had a nice long printed list that
was available to its customers. You might also try the IGA in North College
Hill as both stores are owned by the same people.
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mdonovan@tso.cin.ix.net
08/29/95 09:54
251/4
1284
Subject: Re: Coffee Flavorings
It seems to me that the coffee kiosk directly in front of Bigg's at Forest
Fair Mall had the small bottles of Torani syrups (about 4oz). Also think I saw
these at Gratzi, a similar stand in the food court at Kenwood Towne Centre.
Hope this helps.
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rwhitney@tso.cin.ix.net
08/30/95 10:12
267/4
Subject: English Trifle
Has anyone ever made trifle (an English dessert invented to use stale cake but
a delicious concoction of cake layered with custard and fruit and sometimes
coconut and nuts and sherry) using instant pudding instead of cooked custard?
Or is that cheating too much?
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Refd:1288
dean@tso.cin.ix.net
08/31/95 06:10
263/5
1287
Subject: Re: English Trifle
Nah.. Instant pudding will work just as well , if not better. I use instant
pudding as a substitude for many things, works real well, so far have not been
disapointed.
Good luck. Enjoy
PS: How about E mailing some of the trifle this way :) chuckle chuckle...
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Refd:1290
becks@tso.cin.ix.net
08/31/95 09:27
699/14
1282
Subject: Re: Ice Shaver Sources
The Pampered Chef ice shaver is $19 regularly but at the party I ordered mine
from it was on sale for $16. We really, really enjoy it. I'm sure you could
order one from a pampered Chef dealer/representative. I can send you the name
of one I know if you want.
We bought a Kitchen Aid blender last year because it crushes ice. We've made
Orange Julius from Dave Trout's recipe on this board in it and it's great and
refreshing. However, shaved orange juice from the ice shaver is absolutely
fabulous, also. There is no comparison between shaved ice and crushed ice.
Shaved ice is more like sherbet in consistency.
Let me know if you want a Pampered chef name and phone #.
Becky Schneider
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lparker@tso.cin.ix.net
08/31/95 10:26
569/11
1288
Subject: Re: English Trifle
What a great idea for a labor day desert. Wife and I were talking yesterday
about some of the great food my sister used to concoct, she died in '82, but
lives on in our palates. (did I spell that right?) Anyway, Trifle was one of
her favorites that had slipped my mind. I have only had it once or twice in
the last 13 years.
If any body has a good recipe, or maybe plan, since I understand it should
ALWAYS be different, in relation to your on hand "leftovers" I would love to
surprise my wife.
Thanks for rekindling memories of My favorite chef. (sorry, mom)
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Refd:1294
abate@tso.cin.ix.net
09/02/95 08:02
279/7
Subject: Red Velvet Cake
HELP!!!
I have lost my recipe for Red Velvet Cake. I want to make it for a friend
this weekend, and I can't find it. It's that cake that is so rich that it is
like chocolate, but it is made with a whole bottle of red food coloring. It
has white frosting.
Please help
Anne
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doriley@tso.cin.ix.net
09/02/95 18:11
333/6
Subject: high school boys lunch
Does anyone have any ideas what a high school boy could bring for lunch that
is not a sandwich. Also, no microwave. He's the type that takes raisons to
school in individual boxes & I still find loose raisons in his bookbag. A
thermos that he would have to clean each day would be impossible. Any ideas?
Thanks!
Donna O'Riley
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Refd:1297
dean@tso.cin.ix.net
09/02/95 19:29
229/4
Subject: Specialty food job avail.
Considering part time work now kids are in school? specialty food store in the
area looking for some help. flexible hours prefer over 18 some retail
experience is helpful. E mail back , will chat & go into more detailes
dean
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snewmark@tso.cin.ix.net
09/02/95 21:59
853/22
1290
Subject: Re: English Trifle
We lived in England 20+ years ago. From that experience I concocted the
following Trifle
1 Duncan Hines Yellow cake mix
12 oz raspberry jam
1/2 cup dry sherry
large can mandarin oranges
1 recipe creme patisserie from Julia Child - Volume 1 - flavored with vanilla
only
1 carton Heavy cream
Prepare 13X9 cake. Trim off all crusts and cut into large squares to line a
deep glass bowl. Spoon sherry over all. Spread jam over cake. Set well
drained oranges evenly over all. Pour on cooled pastry cream. Cover and
chill several hours or overnight.
Before serving, garnish with piped whipped cream, sweetened to taste with
confectioners sugar - additonal orange segments and sliced toasted almonds.
Serves 14 - 16
Enjoy! I haven't made it in years because of the high fat content, but it is
very, very delicious. You reminded me to try it again!
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rwhitney@tso.cin.ix.net
09/03/95 05:12
842/11
Subject: Re: English Trifle
My "recipe' is from a friend from Yorkshire, England, who got it from her Mom,
and true to tradition, uses what's available. Line a deep glass bowl (pretty
Trifle bowls are sold and are not expensive) with stale cake, or ladyfingers,
or spnge cake, or pound cake, or angel food cake. Sprinkle sherry over cake,
then spread with raspberry (or strawberry) jam. Then she adds a layer of
cooked custard, then a layer of fruit - usually including raspberries and
bananas (she says very ripe bananas give it a "wine-y" flavor.) Any other
fruits in season could be used - blueberries are good, and kiwi, etc. Top
with whipped cream and slivered almonds. To cut fat content, I have made
custard with 2% milk (I think skim might make a too-thin custard) and used
Cool Whip instead of whipped cream - not the same, I know, but much less fat.
---------------------------------------------------------
rwhitney@tso.cin.ix.net
09/03/95 07:59
1222/30
Subject: Re: Red Velvet Cake
Anne - Not sure if this is the one you remember but this is from a
fund-raising cookbook we picked up at St. Joseph Proto-Cathedral in Bardstown,
KY - great old fashioned recipes - :
RED VELVET CAKE
1/2 c. real butter
2 eggs
4 Tbsp. red food coloring
2 Tbsp. cocoa
1 tsp. vanilla
1 tsp. vinegar
1 tsp. soda
1 scant tsp. salt
1 c. buttermilk
2 1/4 c. flour
Cream butter & sugar. Add eggs. Make a paste of food coloring and cocoa and
add to cream mixture. Sift flour & salt together. Mix buttermilk & vanilla
and add to mixture. By hand, stir in vinegar and soda. Don't beat. Pour
into two eight inch layer pans that have been greased & floured. Bake at 350
degrees. Cool thoroughly before frosting. (Recipe doesn't say how long to
bake. Until done, I guess. (:
Frosting:
1 c. milk; 3 tsp. flour; pinch of salt; 1 tsp. vanilla; 1 c. real butter; 1 c.
granulated sugar
Add milk to flour and salt. Cook over low heat until thick. Cool. When
cooling, put lid on top to avoid skin forming. Cream butter and sugar and
stir in cooled flour misture, beating until fluffy. Add vanilla. Spread
between layers; cover top & sides.
This is probably too late in the week-end to help, but hope you can use it.
--Rosemary
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oreillyj@tso.cin.ix.net
09/03/95 13:45
1510/36
1292
Subject: Re: high school boys lunch
I'm a college student who's not allowed to have a microwave and I too got sick
of sandwiches after a while. A couple of suggestions -
String Cheese (try "Mootown Snackers" colby jack / mozzarella)
Beef Summer Sausage (mild flavor; or there are spicier ones if he prefers)
Yogurt (?? maybe a teenage boy wouldn't be too psyched but some of them are
sweet and make a good dessert - also healthy and low fat)
Pita Bread stuffed w/ filling of your choice (good way to get rid of leftovers
- can use veggies, cream cheese, ham & cheese, even "sandwich guts" but looks
different)
Chicken Salad (my Mom makes a great one with boneless chicken breasts, cooked
and chilled, a little mayo / Miracle Whip, small pieces of apple, cheese, etc.
A nice alternative to just a green salad - chicken is more filling too)
Pasta / Macaroni salad - mac and cheese, italian-dressing flavored, w/
spinach, broccoli, veggies, tomatoes, cheese, whatever you like. Pasta is
filling and can be good cold.
Bagels?!? There are so many different flavors of bagels & spreads besides
regular ones - for sweet, cinnamon raisin, blueberry, apple honey, etc. Also
try pumpernickel or whole wheat - salt bagels double as pretzels and are great
w/ mustard or cheese.
Do you like Mexican food at all? It's not my favorite but cold taco salad /
beans, beef, peppers, etc. might be an option that you could take out of the
fridge, prepare the night before, etc.
From one O'Reilly to another (O'Riley) I hope this helps. :-)
- JeanO
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Refd:1300
jmerrill@tso.cin.ix.net
09/03/95 21:48
247/4
1284
Subject: Re: Coffee Flavorings
Thanks for the tip about Kenwood Towne Center. I found just what I wanted at
Barnies. A small bottle of caramel syrup to try (my daughter's favorite.)
Also got a bottle of amaretto drops. Supposed to make 100 cups of coffee.
Both were good.
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mcurtis@tso.cin.ix.net
09/04/95 11:36
390/6
223
Subject: Re: chili
I have been going over old recipes. I was looking for the Skyline Chili
Recipe. I ran across this recipe. Would the person who posted this check and
see if all the ingredients are there? It says the ingredients are listed on
the next page and there is no next page. It sounds like a very important
recipe, but I don't know if the author is still on board. I hope so. Mary
Curtis
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Refd:1302
doriley@tso.cin.ix.net
09/04/95 18:13
163/4
1297
Subject: Re: high school boys lunch
Thanks for the suggestions! They really helped. Kevin does like yogurt but I
wasn't sure how that would go over at a boys high school!
Thanks again!
Donna O
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sevans@tso.cin.ix.net
09/05/95 13:46
243/4
Subject: Coffee flavorings again
Homegoods store in the Rookwood Pavillion has various flavored syrups. They
come in quart bottles for $5.98. I purchased the vanilla and it's rather
interesting. I haven't figured out the best way to use it yet. They do have
Amaretto.
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mcurtis@tso.cin.ix.net
09/06/95 15:59
2412/41
1299
Subject: Re: chili
I found that recipe way back in the 2or 300s. I highly recommend it. We had
friends come buy on Labor Day. I served 3 ways using that chili recipe. Also
we had the margaritas that I make with white wine. I think that I posted that
recipe last week.
Corn Fritters
1 large egg, lightly beaten 1 tbs. 1% milk
2 tbs flour 2 cups fresh corn kernels, thawed if
2 tsp sugar frozen
1/4 tsp salt, or to taste 2 tbs minced green onions
1/4 tsp baking powder 2 large egg whites
1/8 tsp black pepper 1 tsp unsalted butter or margarine
In a medium-size bowl, whisk the egg, flour, sugar, salt, baking powder and
pepper until well combined. Stir in the milk, corn, and onion.
In a clean small bowl, with an electric mixer on high, beat the egg whites
until stiff peaks form. Fold into the corn mixture.
On a nonstick griddle or in a 12-inch nonstick skillet, heat the oil and
butter over moderate heat. For each fritter, spoon a scant 1/4 cup of batter
onto the griddle and cook for 3 minutes on each side or until golden and set.
Serve with warmed maple syrup and a fresh spinach salad.
Note: I almost always use skim milk and would in this recipe. However I have
buttermilk left over from the KFC Coleslaw I made the other night. I will use
buttermilk instead. It cooks deliciously. Also, this particular cookbook
uses salt-free butter because it is the highest quality. Since there is no
salt it becomes rancid easier. However it has a much better flavor. Only the
best cream can be used. Obviously you can use margarine or regular butter.
The recipes don't require that much butter so I have been using it . 1
teaspoon of butter for 12 fritters won't hurt anyone I'm sure. By the way, I
think we talked about buttermilk not long ago. It is very, very low fat and
very tasty. I don't drink it yet, but it is wonderful for cooking certain
items. Did you know that it is a little bit acid. That is why some recipes
call for it in biscuits or cake. In those particular recipes there is a need
for a little acid to help the cake rise. I'm not sure when that is, but I
think when baking soda is the leavening agent. Well, there is my lecture for
the day. I was just going to post a simple wonderful timely corn fritter
recipe. This is indeed comfort food. Mary Curtis
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mcurtis@tso.cin.ix.net
09/08/95 12:54
774/20
Subject: dairy queen blizzard
This recipe came to me from a friend on another list
Dairy Queen Blizzard
1 Health Bar
1/4 cup milk
2 1/2 cup vanilla ice cream
1 tsp fudge topping
Blend on medium until the desired texture has been achieved. Anything
desirable, of course, such as a Butterfingers, can be substituted for the
Heath Bar. ( I can not go up and correct the spelling of Heath Bar--not
health bar.) As I retyped this recipe I wondered when I saw her typo if I
had made a mistake. I thought she meant Heath bar, but then when I thought of
it one of those Nature Valley Granola Bars might be pretty good in there too.
However, Heath bars certainly are wonderful if you can tolerate them.
Otherwise try this recipe with non-fat frozen yogurt, skim milk and the
granola bar.
Mary Curtis
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fish@tso.cin.ix.net
09/08/95 16:36
293/5
Subject: Black Bean Soup
This is totally a stab in the dark, but I was wondering. Has anybody been to
a restaurant called Barnical Phil's? They have they best black bean soup that
I have ever had. So by any chance does anyone have that recipe? I have tried
to get it forever, but have had no success. Thanx!
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fish@tso.cin.ix.net
09/08/95 16:39
212/4
Subject: Black Bean Soup 2
In my previous message I forgot to mention that the restruant is located on
North Captiva Island, just North of Sanibel Island, Florida. I hope that
someone out there can help! I will be much appreciated.
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hlawson@tso.cin.ix.net
09/13/95 23:07
321/6
Subject: Canned Totatoes
We've just canned 90 quarts of tomatoes which is down from our 117
quarts last year. We are alway open to new ideas on how to use
them. We do chili, sauce for spaghetti, and macarone and tomatoes.
Do you have a family favorite because we lilke tomtoes YAAAA
We will search our files for anything you need. Howard
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Refd:1307
Refd:1309
rwhitney@tso.cin.ix.net
09/14/95 07:40
268/4
1306
Subject: Re: Canned Totatoes
Sorry, Howard, we did not invent any equivalent of the Zucchini Martini for
the tomatoes. A friend used her fresh tomatoes in a wonderful salsa -
ingredients included fresh cilantro - but I don't have that recipe. I think
she said it could be frozen? - Rosemary
---------------------------------------------------------
hlawson@tso.cin.ix.net
09/20/95 11:38
289/6
Subject: Steaming Veggies
Life never seems to remain the same from day to day.
Yesterday we received our All Clad 4 qt. pan with
a steamer unit. Now we want to learn to steam
vwegetables but can we find directions and recipes?
No. if you have suggestions or recipes we'll make
good use of any ideas. Howard
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Refd:1311
Refd:1313
syl@tso.cin.ix.net
09/21/95 17:17
362/7
1306
Subject: Re: Canned Totatoes
Howard... my hubby makes a GREAT vegetable soup. Cabbage, green beans,
potatoes( occasionally), tomatoes (of course), a bit of beef soup base
and whatever left over eggies we may have... corn whatever you have.
My mom used to make the greatest macaroni and cheese caserole with
tomatoes. I do it now too. The flavor is much inhanced with the tomatoes.
Syl
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hlawson@tso.cin.ix.net
09/21/95 22:38
477/12
Subject: Macaroni,Cheese, Tomatoes
Syl that combination sounds interesting and something
we haven't done. We use macaronie, cheese, sometimes
onion, salt, pepper, milk and flour. How do you
use tomatoes? Let's say 9x9 baking dish or such
with what amount of tomatoes. I suppose you just
chop them in. We'll try it that way unless we
hear differently, Your veggie soup sounds like what
we do when we clean the refrigerator. We are soup
lovers and with this cold rain it the right time for
it. Howard
---------------------------------------------------------
Refd:1315
mcurtis@tso.cin.ix.net
09/22/95 10:29
689/10
1308
Subject: Re: Steaming Veggies
We use a bamboo steamer in a wok of water but the idea would be the same in
your steamer. We like to put in vegetables that are equal size and lay fresh
herbs on top. Of course it's fall now and they will be leaving us soon, but
most of us can winter over the oregano and thyme that is growing. I wonder if
you all know that. That is why it is such a good investment. Just outside
the kitchen door. In any event we like to take Chinese cabbage and take off a
couple of leaves. Wrap fish filets in the cabbage and top with a little
ginger, some herbs, salt and pepper. You can use what you like with fish.
Wrap the whole package of and steam for about five minutes.
Mary Curtis
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mcurtis@tso.cin.ix.net
09/22/95 10:30
313/4
Subject: computer experts?
I am sorry to take up recipe time with this request, but I feel that most of
you are so nice that you won't be too hard on me. What I need is a good soul
who is on Tri State Online who would please respond to me privately to help me
with some technical details about saving mail. Thanks a lot. Mary Curtis
---------------------------------------------------------
jmerrill@tso.cin.ix.net
09/22/95 18:01
443/6
1308
Subject: Re: Steaming Veggies
Are you looking for basic directions, times, etc. for steaming vegetables? If
so, I would be happy to send you photocopies of some directions I have in a
cookbook that have worked for me. Send me a note in E-mail if you do.
Steaming is really great - the food is done before you know it! Timing is
really critical, though. And you can't just mix all kinds of veggies together
- some will be done and others not done at the same time.
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mcurtis@tso.cin.ix.net
09/22/95 22:24
297/4
Subject: tomatoes
We love to just cook up some macaroni then add tomatoes, sugar, salt, pepper
and lots of pepper and let simmer for quite a while. We use canned tomatoes
this, but you can use your stewed ones just fine. This is a wonderful comfort
food lunch. Much better than an old sandwich. Mary Curtis
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syl@tso.cin.ix.net
09/26/95 10:09
81/3
1310
Subject: Re: Macaroni,Cheese, Tomatoes
Howard... I drain the tomatoes and just add them to the regular recipe.
Syl
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dringel@tso.cin.ix.net
09/26/95 11:36
252/4
Subject: Christmas cookies
I need some easy Christmas cookies.Few ingredients.Does anyone have a
recepie for a sugar cookie that does not require refrigeration? I
had one that I got from a newspaper, but have lost it. I am interested
in making cookies with my grandchildren.
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Refd:1319
kpeter@tso.cin.ix.net
10/01/95 19:14
65/1
Subject: Cookware question
Does anyone know anything about the cookware Scanpan 2001+ ?
---------------------------------------------------------
Refd:1327
Refd:1329
usr0290a@tso.cin.ix.net
10/01/95 23:46
316/5
Subject: sourdough
hello. I am trying to locate the recipe for a sourdough starter sponge. Can
anyone help me? It is getting to be the bread baking season at my household
and I can't think of a better bread to bake. I do not use a bread machine; I
do it the 'old fashion' way.
thanks, mike
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jmerrill@tso.cin.ix.net
10/02/95 21:15
1428/27
1316
Subject: Re: CHRISTMAS COOKIE RECIPE
This recipe is very easy. I have been making it for years and it is a great
favorite. I have never found anyone who did not like it! The recipe makes a
lot; it can be doubled, tripled, etc. with no problem and it's inexpensive to
make. But best of all, it's inexpensive. If you are making some extra fancy
cookies to give away, this makes a great cookie to fill out the box of cookies
with.
AGGRESSION COOKIES
1 cup brown sugar
1 cup margarine or butter
2 cups oatmeal
1 tsp. baking soda
1 cup flour
Put all ingredients in a large bowl; then knead & squeeze to your heart's
content. (The kids love this - it's like playing with Play-Doh and the more
you knead and squeeze, the better they are. When well blended (and you have
worked out all of your "aggression", form into small balls. Butter the bottom
of a small glass; dip it in white sugar and mash cookie out on a slightly
greased cookie sheet. Bake 10-12 minutes (watch the first batch to see if
your oven is too hot). Let harden about a minute on the sheet, then remove to
a wire rack with spatula. This recipe was said to have originated in a mental
institution as a way to offer therapy to the patients through cooking! For
all their simiplicity, these cookies are absolutely delicious! You can add
nuts, coconut, diced candied fruit, raisins, chocolate chips, whatever you
like to vary the recipe. I hope your children enjoy making and eating them!
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kakeladi@tso.cin.ix.net
10/05/95 07:54
145/3
1266
Subject: Re: Peach flavoring
Did you find the cherry syrup you wanted?
You can also call Sugarcraft at 896-7089 (Hamilton). They can get any
of thos for you and in bulk.
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kakeladi@tso.cin.ix.net
10/05/95 07:57
176/3
1284
Subject: Re: Coffee Flavorings
Call Sugarcraft for the flavorings. They can get any kind.
I'm not sure if the Lorann oils would work, but I think so.
Those are small viles at $1.00+ 896-7089 (Hamilton).
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fish@tso.cin.ix.net
10/05/95 15:11
370/7
Subject: Cheescakes!
Does anyone have a good and easy recipe for any type of cheescake? The
recipes I make take about 4 hours total and since we entertain a lot I just
don't have time to make a good cheesecake. I did have a recipe for a
chocalate crust with a chocalate filling and that was easy and good, but I've
misplaced it. So if anyone has a good recipe PLEASE tell me!!!
Sara
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jmerrill@tso.cin.ix.net
10/05/95 19:39
577/18
Subject: CHOCOLATE CHEESECAKE
This cheesecake is good and easy. I have another recipe for regular
cheesecake that tastes like Sara Lees, but I can't find it. I will post it
when I find it.
CHOCOLATE CHEESECAKE
1/3 cup butter
1-14/ cups graham cracker crumbs
1/4 cup sugar
24 oz. cream cheese
1 can Eagle Brand Sweetened Condensed Milk
12 oz. chocolate chipss
4 eggs
2 tsp. vanilla
Heat oven to 300 degrees. Combine butter, crumbs and sugar. Place in 9"
springform pan. Combine remaining ingredients with mixer or in food
processor. Pour into crust. Bake 65 minutes, until set. Cool. Chill.
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jibold@tso.cin.ix.net
10/06/95 17:17
1005/27
Subject: re sourdough
Mike,
When I saw your request for sourdough starter, I thought of my dad in a small
town in Western N.Y. I gave him a call, and this is the recipe he uses for
starter, from a paperback called "Sourdough Cookery", by Rita Davenport,
published by Bantam books.
Sourdough Starter
2 cups all purpose flour
1 teaspoon salt
3 Tablespoon sugar
1 Tablespoon dry yeast
2 cups luke warm water
Use only wooden or plastic utensils & bowls(no metal) mix dry ingredients,
then add water gradually, stirring til smooth(dad says it's like wall paper
paste). cover with towel or cheesecloth and store in a warm place (85 degrees
Fahrenheit recommended). Stir several times a day. It will be ready in 3
days. You can store in the refrigerator after that for quite a while, in a
heavy plastic container(I think dad stores it for months but am not sure) but
it needs to breath so put a hole in the lid.
I hope this helps you out; if you need the bread recipe as well, maybe I could
get one. Good luck!!
Jan Ibold
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mcurtis@tso.cin.ix.net
10/06/95 18:39
198/4
Subject: sourdough without yeast
My friend wants me to find out if anyone knows how to make sourdough bread
using no yeast. Of course we could use the starter that was just posted or
some other starter. Thanks, Mary Curtis
t
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hlawson@tso.cin.ix.net
10/09/95 13:14
159/3
1317
Subject: Re: Cookware question
We just went through buy new pots and pans and did a lot of
shopping about but we didn't run into the pan you are referencing.
It must be very new. Howard
---------------------------------------------------------
usr0290a@tso.cin.ix.net
10/09/95 23:45
345/5
Subject: re sourdough
Thanks, Jan for the sourdough starter recipe. I will use it judiciously! I
think 'they' used to call it "friend's starter for the cell was passed on to
each neighbor and friend perpetuating it. Thanks again and a recipe would be
nice. I can hardly wait to savor the aroma and full flavor of my favorite
bread. It makes a GREAT pancake also!
---------------------------------------------------------
syl@tso.cin.ix.net
10/11/95 06:06
227/5
1317
Subject: Re: Cookware question
I haven't heard of scanpan but I saw an ad on TV for Farberware that has
a super tough non stick surface that is guaranteed for a long time (I
can't remember how long) even if you use metal utensils (or so they say).
Syl
---------------------------------------------------------
jmerrill@tso.cin.ix.net
10/11/95 19:54
683/25
Subject: CHEESECAKE LIKE SARA LEES
I finally found this recipe. It is very good; but don't overbake it.
10 oz. pk. sugar cookies, crushed
3 tbsp. sugar
1 stick margarine or butter, melted
Combine these 3 ingredients and place in 9" square pan. Bake in 350 degree
oven 8minutes. Meanwhile, prepare filling:
1 klb. cream cheese
(That's 1 lb.!)
8 oz. sour cream
Beat till fluffy. Beat in
1 tbsp. cornstarch
2 tbsp. butter
2 large eggs
1 cup sugar
1/2 tsp. vanilla
Pour at once into hot crust. Sprinkle top with some of the crumb mixture that
you reserved, if you wish. Bake at 350 degrees 30-35 min; or til knife
inserted in filling 1" from edge of pan comes out clean, or almost clean.
Chill. Serves 8.
---------------------------------------------------------
sblais@tso.cin.ix.net
10/12/95 19:06
713/16
Subject: lunch thermos
This is EXACTLY a recipe request, but it is food related!
I'd like my son to be able to take some hot lunches from home occasionally,
and not always a sandwich. Jacob loves our lasagna! But, in this day of
microwaves, thermos style items are not needed anymore. But the elementary
schools (for good reason :-).. ) don't have microwaves. All I've seen in the
stores are really big thermoses for soup, etc., not something small enough to
fit in a lunch box, or for a seven year old. Perhaps I'm not looking in the
right stores...I've check Walmart, the grocery stores, and KMart.
Anybody know if the little thermos/hot food containers are made anymore, and
who might carry those?
Thanks,
Sandy (and Jacob!)
---------------------------------------------------------
Refd:1339
sblais@tso.cin.ix.net
10/12/95 19:07
96/4
Subject: above
Oops, it was supposed to say it "isn't" exactly a recipe request, not that it
"is"!!
Sandy
---------------------------------------------------------
jibold@tso.cin.ix.net
10/13/95 12:25
345/9
Subject: More sourdough
Hi All,
I've actually borrowed the Sourdough cookery book from my dad, and will be
happy to put in a recipe for no-yeast starter, and also a sourdough bread
recipe.(There are many). I do have to find out how to attach a file to a
message, I'll ask my computer whiz buddy tonight. In the next few days I'll
get these recipes in here.
Jan
---------------------------------------------------------
jibold@tso.cin.ix.net
10/14/95 13:43
1379/40
Subject: Re sourdough w/out yeast
Mary,
Here's one recipe for yeast-less starter. Sorry about the appearance of this,
but I'm learning how to transfer files, am havn'et quite got it down yet.
This looks fine in WPerfect, if you happen to know why it looks odd here, I'd
sure like to know why. . .
Raw Potato Starter
1 cup warm water(110 F., 43C)
1 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons sugar
1 medium potato, peeled and grated
Mix together the water, flour, salt and sugar in a 1-quart glass mixing bowl.
Add grated
potato and mix well. Cover container tightly with plastic wrap to prevent
moisture from
evaporating and allow it to sit in a warm place--85 degrees F (30 degrees C)
--for 24 hours.
Stir several times during the 24-hour period. Within 2 or 3 days mixture will
become
fermented, giving a foamy appearance. Stir down at least once each day. Pour
the fermented
starter into a clean plastic 1-quart container. Cover with a fitted lid that
has a small hole
punched to allow gases to escape. After being refrigerated for 3 to 4 days,
mixture will be
ripened sufficiently to use. A clear liquid will collect on top. Simply stir
into mixture and
use starter when needed. Replenish the starter with equal portions of warm
water and flour.
Allow to sit at room temperature 10 to 12 hours, then return to refrigerator
until needed.
Hope this works well for you,
Jan
---------------------------------------------------------
jibold@tso.cin.ix.net
10/14/95 13:47
254/7
Subject: re lunch thermos,
Sandy and Jacob,
This is a guess: you might try looking in the camping sections of these stores
or even a specialized camping store, since food preservation is a big deal in
the out doors. Bet you might find something there. Good luck!
Jan Ibold
---------------------------------------------------------
jibold@tso.cin.ix.net
10/14/95 14:26
2612/57
Subject: Sourdough bread
Mike,
Here are the recipes for sourdough. I will include the one for basic bread,
let me know if you want any of the others. I bet you'd like this book! My
dad says this starter stuff stays alive for months or even years, and
sometimes he freezes his. I was just home and he was in the process of making
some new starter as his just died. . .sometimes the bacteria dies, and it goes
bad. He likes to put it in the oven with just the oven light on for a warm
place(you probably know that trick).
(S.D.=sourdough)
Basic Sourdough-S.D. French bread--San Francisco Style S.D. French
Bread--Quick S.D. Bread-S.D. Cheese Swirl--Cottage Cheese S.D.Bread--S.D.
Wheat Bread--S.D. Whole Wheat French Bread--S.D. Whole Wheat Pan Bread--S.D.
Applesauce Wheat Bread--S.D.Oatmeal--S.D.Cheese Bread--S.D.Herb
Twist--S.D.Sally Lunn--S.D.Spinach--PotatoBacon S.D.--Tomatocheese
S.D.--S.D.taco twist--S.D.Pizza--S.D.Onion--S.D. Sweet/Spicy Raisin
Bread-S.D.Rocky Road Loaf
Basic
they mention up front that the amount of flour can be tricky; they suggest not
adding it all at once, but adding 1/2 to 1 cup at a time.
1 cup sourdough starter
2 cups lukewarm water
2 1/2 cups all-purpose flour
1 cup milk
3 tablespoons butter or margarine, softened
3 tablespoons sugar
2 teaspoons salt
1 pkg. dry yeast
1/4 cup warm water(110 degrees F, 43 C)
6 1/2 cups all-purpose flour
1 teaspoon baking soda
cooking oil
Measure starter into large bowl. Add 2 cups lukewarm water and 2 1/2 cups
flour. Mix well. Let stand, covered, in warm place overnight. The next
morning heat milk; then stir in butter or margarine, 2 tablespoons sugar and 1
teaspoon salt. Cool to lukewarm. Sprinkle yeast over 1/4 cup warm water.
Let stand 5 minutes. Stir yeast into cooled milk mixture. Add to starter
mixture. Beat until well mixed. Beat in 2 cups flour until batter is smooth.
Mix baking soda with remaining tablespoons of sugar and teaspoon of salt.
Sift evenly over dough and stir gently to mix well. Cover with a cloth. Set
in warm place free from drafts and let rise 30 to 40 minutes or until almost
doubled in size. Mix dough and gradually beat in rest of the flour until
dough is stiff enough to clean sides of bowl. Turn out onto floured surface
and knead about 5 minutes or until smooth and elastic, adding more flour if
necessary. Divide dough in half. Let rest, covered, for 10 minutes. Grease
2 loaf pans. Shape loaves and place in pans. Brush tops lightly with cooking
oil. Let rise about 1 hour until dough has risen to top of pans. Bake at 375
degrees F for 50 minutes or until done. Makes 2 loaves.
---------------------------------------------------------
becks@tso.cin.ix.net
10/15/95 23:54
410/8
Subject: Corn pudding
Does anyone have a good recipe for corn pudding? I had some once that had
cornmeal in it, so it was thicker, more like cornbread with corn in it, but
ligher and fluffy, with the eggs, too. Today at a church dinner two people
brought corn pudding but they seemed to be the eggs and corn version that I
have usually seen. I would love a recipe that included cornmeal. Thanks in
advance.
Becky Schneider
---------------------------------------------------------
jibold@tso.cin.ix.net
10/17/95 11:34
469/11
Subject: Chocolate raspberry
Hi everyone,
Would anyone have a recipe for some kind of sweet thing containing raspberry
and chocolate? I think the two flavors are wonderful together, but have found
very few recipes for that combination. I do have one bar cookie type thing
that calls for raspberry jam, oatmeal, and chocolate chips. . .lots of butter
and very rich, but very good. (I got that out of a magazine in a Dr.'s
waiting room). If someone has one, let me know. Thanks!
Jan Ibold
---------------------------------------------------------
Refd:1340
Refd:1399
dhund@tso.cin.ix.net
10/18/95 20:00
102/2
1331
Subject: Re: lunch thermos
Sandy, Hill's in Middletown has exactly what you are looking for. I saw them
there last week.---------------------------------------------------------
---------------------------------------------------------
dietrich@tso.cin.ix.net
10/18/95 21:10
953/29
1338
Subject: Re: Chocolate raspberry
The following recipe is from the Ultimate Cookie Book by
Betty Crocker. Almost every recipe is this book is
wonderful. You might love this recipe.
Raspberry Brownies
2 ounces unsweetened chocolate
1/2 cup butter
3/4 cup flour
3/4 cup sugar
1/4 teaspoon almond extract
2 tablespoon milk
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/4 cup red raspberry preserves
chocolate or vanilla milk chips
Heat oven to 350. Grease square pan, 8x8x2 inches. Heat chocolate and
butter in 2-quart saucepan over low heat, stirring frequently,until
melted; remove from heat. Stir in remaining ingredients except for
preserves and milk chips.
Spread batter in pan. Bake 18 to 22 minutes or until toothpick
inserted in center comes out clean. Cool completely. Spread
red raspberry preserves over colled brownies. Drizzle glaze made
from milk chips.
Glaze: heat milk chips and 1 teaspoon shortening in 1-quart saucepan
over low heat, until melted.
---------------------------------------------------------
Refd:1341
jibold@tso.cin.ix.net
10/19/95 11:25
73/5
1340
Subject: Re: Chocolate raspberry
Jennifer,
Thanks for the response; I can't wait to try it out!
Jan
---------------------------------------------------------
Refd:1342
flr@tso.cin.ix.net
10/19/95 13:54
366/7
1341
Subject: Re: Chocolate raspberry
Let us know how they turn out.
I'm also a chocolate raspberry lover. I discovered chocolate-raspberry
flavored hot cocoa mix last winter. I also saw a recipe for
chcolate raspberry cheesecake in a recipe booklet that was in the
checkout aisle at the Forest Hills Kroger. I think it was called Philadephia
cream cheese cheesecakes or something like that.
Faye
---------------------------------------------------------
Refd:1343
Refd:1350
jibold@tso.cin.ix.net
10/19/95 19:29
1097/32
1342
Subject: Re: Chocolate raspberry
Faye,since you like raspberry/chocolate, I thought I'd throw this in.
Here is an incredibly rich recipe I from a magazine while waiting for a Dr.
appointment. Look out cholesterol!! It's good, though.
Raspberry/Chocolate Cookies
1 1/2 cups flour
1 1/2 cups oats
1/2 cup sugar
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1 cup chilled margarine
1 cup raspberry preserves or jam(I prefer seedless)
1 cup semi-sweet choc. bits
1/4 cup chopped almonds
1/2 cup melted semi-swt. choc bits (optional)
Oven 375
Mix flour, oats, sugars, baking powder, salt. Cut in margarine til crumbly.
(reserve 1 cup mixture, set aside.) Press remaining mixture into 9" square
baking pan (ungreased--slightly larger, maybe).
Bake 10 minutes, then spread jam on crust. Sprinkle with chocolate bits.
Combine reserved mix & almonds and sprinkle on.
Bake 30 to 35 minutes or until golden brown.
Drizzle melted chocolate on top if desired.
I prefer to leave the melted chocolate off at the end, but that's what the
original recipe called for.
---------------------------------------------------------
Refd:1344
flr@tso.cin.ix.net
10/20/95 09:33
139/4
1343
Subject: Re: Chocolate raspberry
Janet,
Mmmm. These are bar cookies, right? Sound delicious.
You never know what you'll find in those magazines
in doctor's offices...
---------------------------------------------------------
mcurtis@tso.cin.ix.net
10/20/95 15:29
2236/43
Subject: rusks
Rusks are hard, very dry biscuits, originally prepared in South Africa by the
Dutch for traveling long distances in a hot climate. Rusks were a bread that
wouldn't spoil. They were also a treat for babies and adults. Remember when
your mom went to the local bakery and always remembered to pick up one or two
for you to munch on. They are as wonderful now as they were then
Rusks
2 cups unbleached white flour 1/2 cup melted butter
2 cups whole wheat bread flour 2 eggs
1/3 cup sugar 3/4 cup buttermilk
1/2 teaspoon salt 2 tsp pure vanilla extract
2 teaspoons baking powder 2 teaspoons almond extract
1 teaspoon cinnamon
Preheat the oven to 400 F. In a large mixing bowl, thoroughly mix the dry
ingredients. Combine all the wet ingredients, pour them into the dry
ingredients, and stir until you have a soft dough, similar to biscuit dough.
Turn the dough onto a well-floured surface and roll or pat it to about a 1/2
inch thickness. Cut the dough into rectangles about 2 x 4 inches. Bake the
rusks about 2 inches apart on buttered baking sheets for about 25 minutes
until the tops ar crisping and browning a little. Now eat a few "soft" rusks
warm from the oven. Loosely pile the rusks on a baking sheet and keep them in
a 200 F oven all day or all night (about twelve hours) to dry. The finished
rusks should be very dry and hard. Cool and store in an airtight container.
Rusks will keep for weeks.
Variations
Oatmeal-raisin rusks: reduce the white flour to 1 1/2 cups and add 2 cups
rolled oats and 1/2 cup currants or chopped raisins.
Almond rusks: Add 1 cup chopped almonds and omit the cinnamon
Peanut rusks: Add 1 cup coarsely chopped peanuts
Anise rusks: Omit the cinnamon and almon extract and add 2 teaspoons pure
anise extract or 1 tablespoon anisette.
Ice with a good Confectioner's sugar glaze or icing.
----or eat plain or with just a little butter.
It seems that these would be great to keep around to munch on if you are on a
diet and have the munchies for something filling. They are great with tea or
milk.
From the cookbook Sundays at Moosewood Restaurant.
Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
10/20/95 15:31
246/4
Subject: herbs
Off the subject a little, but on the subject at the same time. Anyone on the
list big on growing herbs? If so I am trying to successfully grow rosemary,
thyme, and basil indoor this winter and wish you would e-mail me. Thanks.
Mary Curtis
---------------------------------------------------------
Refd:1347
Refd:1348
jibold@tso.cin.ix.net
10/20/95 16:53
132/3
1346
Subject: Re: herbs
I tried to grow basil indoors last winter and failed miserably; if anyone know
how to make this work I'd love to know how too!
---------------------------------------------------------
Refd:1349
hlawson@tso.cin.ix.net
10/20/95 17:57
833/13
1346
Subject: Re: herbs
Mary, I can really only help with the Rosemary. First, its a tender
perennial and can't stand freezing temps. On the other hand, indoors
is too dry for it. I've sucessfully wintered it over by keeping it
watered and keeping it in a very cool area yet in a sunny place. We
have rooms we shut off in the winter and this is where I keep it.
Basil is difficult to transplant and gets quite spindly in the winter.
It needs lots of light. My parsley is already almost yellow and
very thin and its gettting all the sunlight it can get. Higher
humidity is what these plants need and misting may help. I'm thinking
about an indoor greenhouse with lights. An indoor greenhouse can be
as simple as clear plastic sealed over the plant but not touching the
plant. A bed of gravel with water in it will help maintain moisture.
Howard
---------------------------------------------------------
mcurtis@tso.cin.ix.net
10/21/95 11:23
1192/18
1347
Subject: Re: herbs
Well, I guess I am sort of answering my own question. I have found that a
stout bush basil is doing grand. I bought mine from an herb gardner in
Florence. I can provide the name if anyone wants it. They are very
knowledgable and have good stuff. The man on the herb line on the world wide
web also suggested bush basil in the winter. It is not quite as tasty as some
of the other herbs, but it is fresh basil. So far, my basil is doing fine.
So is my thyme. Harold is right about the rosemary drying out. The herb
books say they need lots of light, but after I repot my rosemary into a pot
that will retain more moisture (always use plastic pots in the winter
according to the experts,) i may sit it on a tray covered with gravel and let
that provide more moisture. I am moving them to the top of the refrigerator
under the skylight, but I guess not the rosemary. That might be too warm for
her. I will just have to experiment until I find the right place. Bush basil
is doing great. Mary Curtis
(By the way, the herb people told me to fertilize lightly every time I water
with Peter's fertilizer). Some people disagree with this, but I will see wha
t happens.
Mary Curtis
---------------------------------------------------------
rfunk@tso.cin.ix.net
10/21/95 22:03
110/3
1342
Subject: Re: Chocolate raspberry
Can't help suggesting vanilla ice cream or yogurt topped with raspberry jam
and chocolate syrup.
Bob Funk
---------------------------------------------------------
Refd:1351
becks@tso.cin.ix.net
10/21/95 23:39
121/4
1350
Subject: Re: Chocolate raspberry
Or, have you tried raspberry sherbet with chocolate syrup? It's delicious.
(My mouth is watering.)
Becky Schneider
---------------------------------------------------------
jibold@tso.cin.ix.net
10/22/95 15:52
108/6
Subject: Choc. Rasp
Thanks for the great suggestions; it's good too know there are other choc.
rasp. fans out there!
Jan
---------------------------------------------------------
jibold@tso.cin.ix.net
10/22/95 15:59
569/11
Subject: Herbs
A quick question, if I may:
Last summer I planted some herbs in the garden from seeds(keep in mind I have
a not-so-green thumb). I tried thyme,chamomile,savory,parsley, and just for a
kick, okra. Absolutely nothing came out from the herbs: I followe the
directions carefully, and the soil was warm, and I watered them. Not a
sprout! We had some hard rain, though, and I wondered if the soil packed down,
or if they washed away.The okra went nuts, grew into "trees", and I spent all
summer giving it to friends. It bloomed again week before last. . .
Jan Ibold
---------------------------------------------------------
Refd:1356
Refd:1358
dhuff@tso.cin.ix.net
10/22/95 17:21
172/4
Subject: Walnuts?
The Walnut tree in the back yard has once again offered up it's Autumn
blessing.
I've been told they are really good to eat. Wondering if anyone has a recipe?
thanks.
---------------------------------------------------------
Refd:1362
jmerrill@tso.cin.ix.net
10/22/95 20:48
326/5
Subject: Pecans?
Speaking of nuts, I plan on doing a lot of holiday baking with recipes that
include pecans; but it has been dismaying to see how expensive they are this
year! Has anyone seen shelled pecans at a "reasonable" price anywhere.
(Reasonable is less than $5.99 a lb. shelled.) I don't have the time or
patience to shell them.
---------------------------------------------------------
Refd:1366
mcurtis@tso.cin.ix.net
10/22/95 21:17
631/9
1353
Subject: Re: Herbs
I think that you have to start herbs in a tray in special soil or in little
peat pots. They are usually too delicate to start in dirt. There are
exceptions. Dill will grow nicely from seed. I will find out for you. I
have some herb books that will tell us. I am trying to get an herb expert on
the world wide web to get together and we could start a listservice. We are
beginning to put out feelers for information. Anyone know anything about
starting a listserve? I think all of us would love to learn more about
growing our own herbs since they certainly make the food taste better. I'll
let you know. Mary Curtis
---------------------------------------------------------
cblockso@tso.cin.ix.net
10/23/95 08:07
498/20
Subject: World's Largest Pumpkin Pie
I attended the Circleville Pumpkin Show this past weekend and thought someone
might be interested in the recipe for the World's Largest Pumpkin Pie
(try not to eat it all in one sitting!)
Lindsey's Bakery
World's Largest Pumpkin Pie
80 pounds cooked pumpkin
36 pounds sugar
13 gallons milk
12 dozen eggs
3 pounds corn starch
1 pound pumpkin pie spice
1 pound salt
30 pounts pie souch
(sorry for the typo on the last line- I meant 30 pounds pie dough)
Bake 6 hours. Cool 6 hours.
Enjoy! :)
---------------------------------------------------------
nkhoury@tso.cin.ix.net
10/23/95 17:46
158/3
1353
Subject: Re: Herbs
You might want to ask about herbs on the garden forum here on TSO.
At the prompt just type go garden; I am sure will find timely and useful
information.
---------------------------------------------------------
cblockso@tso.cin.ix.net
10/24/95 07:47
969/21
Subject: Blender Pumpkin Pie
Blender Pumpkin Pie
1 (16 oz.) can pumpkin
1 (12 oz.) can evaporated skim milk
2 eggs
1/2 cup biscuit mix
18 packets nutrasweet sweetener (Equal)
1/4 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoons vanilla
1 package no-sugar added whipped topping mix to spread on pie
Spray a 9-inch glass pie plate with vegetable spray (like Pam). Place all
ingredients except topping in blender, food processor or mixing bowl. Blend 1
minute or beat 2 minutes with mixer. Place in bowl and microwave until
thoroughly heated, stirring frequently. Pour into glass pie plate. Microwave
on medium (50 percent power) 10 to 20 minutes. May need to shield outer edges
with foil after 5 or 6 minutes then continue to cook. Pie will be done when
the edges are set and the center is still slightly soft. Let stand at room
temperature 10 to 20 minutes. Prepare whipped topping and spread on cooled
pie. Portion 1/8 pie, 140 calories, diabetic exchange: 1 fruit, 1 starch.
---------------------------------------------------------
cblockso@tso.cin.ix.net
10/24/95 07:52
760/27
Subject: Pumpkin Bars
Pumpkin Bars
4 eggs
1 2/3 cups sugar
1 cup oil
1 (16 oz.) canned pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Cream Cheese Frosting:
3 oz. cream cheese
1/2 cup butter
2 cups powdered sugar
1 teaspoon vanilla
In mixing bowl, beat together, eggs, sugar, oil and pumpkin until light and
fluffy. In a separate bowl, stir together flour, baking powder, cinnamon,
salt and soda. Add to the pumpkin mixture and mix thoroughly. Spread batter
in ungreased 15 X 10 inch pan. Bake at 350 degrees for 25 to 30 minutes.
Cool and frost with cream cheese frosting.
Cream Cheese Frosting: Cream together cheese and butter; stir in vanilla and
powdered sugar a little at a time, beating until smooth.
---------------------------------------------------------
cblockso@tso.cin.ix.net
10/24/95 07:57
756/19
Subject: Sweet Potato Pie
Sweet Potato Pie
1 1/4 cups cooked mashed sweet potatoes
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
1 package French Vanilla Instant Pudding Mix (dry)
3/4 cup evaporated milk
2 large eggs at room temperature
6 tablespoons butter or margarine, softened
1 1/2 tablespoons vanilla extract
9-inch unbaked pastry shell
In a large bowl- combine first eight ingredients. Beat at medium speen until
well blended. Spread evenly into unbaked pastry shell. Bake in a 450 degree
F oven for 10 minutes. Reduce temperature to 350 degrees F. Bake 40 minutes
longer or until set. Cool on wire rack. If desired, garnish with whipped
cream, raspberries and mint leaves. Makes 8 servings.
Recipe from the North Carolina Sweet Potato Commission
---------------------------------------------------------
syl@tso.cin.ix.net
10/24/95 10:30
456/11
1354
Subject: Re: Walnuts?
Don... I do not have a recipe but have had cookies crammed full with
finely chopped black walnuts.. They were the BEST! Mmmm..
It is my guess that any good basic cookie recipe would work.
Does anyone knows a way to safely crack black walnuts? Whenever I try,
I tend smash them to bits. Is there a secret method?
I bake brazil nuts in the oven for 15 minutes. This makes the hulls brittle
and the meats can be extracted with minor or no damage.
Syl
---------------------------------------------------------
mcurtis@tso.cin.ix.net
10/25/95 11:22
963/14
Subject: Pickles
I want to make bread and butter pickles. My mom says that I don't need any
old canner. She made pickles for years and just used a pot with a lid. I
don't want to buy one either, but I really want to make these pickles and
other kinds of pickled vegetables. Does anyone have any suggestions or
advice, and does anyone have a good recipe for bread and butter pickles.
Tomorrow I am going to my Armenian-Russian immigrant's house to learn to make
pickles her way. They are the kind that you let sit in a bowl for three days.
The whole thing sounds easy, except she can't remember the name of the root
that she wants. I called the discount produce store and spoke to a Russian
man who said he remembers recipes that called for horseradish root. I just
happen to have some. I hope that that is the right ingredient. I'll let you
know how Those pickles turn out, but I really want to make the bread and
butter pickles. I wish I had a canner.
Mary Curtis
---------------------------------------------------------
Refd:1365
jibold@tso.cin.ix.net
10/25/95 17:22
384/8
Subject: Chocolate shop
this isn't exactly a recipe, but I wanted to let the fellow
chocolate-raspberry lovers know about this: I dined today at the Golden
Lamb(to be recommended) and found a chocolate shop just down the street called
"the Golden Turtle Chocolate Factory". they have raspberry jelly-filled dark
chocolate squares that are heavenly. also many other chocolate treats as
well.
Jan Ibold
---------------------------------------------------------
Refd:1367
becks@tso.cin.ix.net
10/25/95 23:44
918/19
1363
Subject: Re: Pickles
Mary:
I have made lots of pickles and relish and I don't use my canner for those. I
use the canner for green beans, meat, etc.
I have a great sweet pickle recipe that sits on the counter for a week in
brine, then you drain that off and make the sugar mixture and cook it and pour
it over the sliced pickles and let it set a day and repeat that for a week and
then on the last day, when you pour off the syrup to boil it, you pack the
slices into jars and pour the boiling syrup over, wipe the rims of the jars,
put the hot lids and bands on and they will seal all by themselves. I make
zucchini relish every year that seals by itself, too. The waterbath method,
where you cover the jars with water and boil process them, isn't really
necessary for pickles. I use the waterbath method for canned tomatoes. Hope
your pickles turn out good. If so, maybe you could publish the recipe.
Thanks
Becky Schneider
---------------------------------------------------------
becks@tso.cin.ix.net
10/25/95 23:45
89/3
1355
Subject: Re: Pecans?
Today at Sam's I saw shelled pecan halves for $8.99 for two pounds.
Becky Schneider
---------------------------------------------------------
flr@tso.cin.ix.net
10/26/95 10:51
112/4
1364
Subject: Re: Chocolate shop
Mmmm. I love raspberry-filled chocolates. I've never been to
that part of town, but someday..
Thanks,
Faye
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jibold@tso.cin.ix.net
10/26/95 13:37
1290/51
Subject: Re pickles
Mary,
Here are a couple of pickle recipes from my hometown cookbook(recipes provided
by residents there). The icicle pickle recipe is from my grandmother--I
haven't tried it. I could find out if my mother has & what luck she's had
with it. I know she has canned some icicle pickles I loved. Good luck!
Bread & Butter Pickles
25 medium cucumbers
10 medium onions
1/2 cup salt
1 pint vinegar
1/2 pint water
2 cup sugar
2 teaspoon mustard seed
2 teaspoon celery seed
1/2 teaspoon tumeric
Cut cucumbers and onions in thick slices. Place in bowl in layers with salt.
allow to stand 2-3 hours, then drain. Mix remaining ingredients, bring to
boiling, add cucumbers, and boil 5 minutes. Place in hot sterilized jars.
Makes 10 pints.
Icicle Pickles
75 cucumbers
4 quarts water
1 pint salt
Put in crock for 5 days
6th day--drain and cover with boiling water
7th day--drain and cover with boiling water and 1 Tbsp.alum
8th day--drain and add syrup below:
10 cups vinegar
16 cups sugar
1 handful mixed-pickling spices tied in a bag
9th day, 10th day, 11th day, 12th day--drain syrup each day. Heat and pour
back on pickles hot.
13th day--put pickles in jars. Heat syrup and boil some. Add some green food
coloring to syrup. Pour on pickles while hot and seal.
Jan Ibold
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fish@tso.cin.ix.net
10/26/95 14:59
235/5
Subject: Appetizers Anyone?
We are having a Poker Party this and next weekend and are looking for new
appetizers. We think that the guests might being getting bored of them (well,
we are too). So if anyone has ANY ideas please let me know. Thanks!!!
Sara
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Refd:1374
hlawson@tso.cin.ix.net
10/26/95 18:13
287/5
Subject: Soup Flavoring
I was making my regular soup with hamburger, veggies, etc and
decided to add half a frozen box of snow pea pods to the soup.
It's a totally new taste to the soup and different. I'm not
going to do that every time but its a nice variation. Just
letting all soup lovers know. Howard
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Refd:1373
jfiore@tso.cin.ix.net
10/27/95 01:01
501/8
1369
Subject: Re: Appetizers Anyone?
Why not try an Italian "fondue" using focciccia (sp?) bread cut up into
squares dipped into a variety of pasta sauces and pesto? The Great Harvest
Bread Company in Montgomery (on Cooper just west of Montgomery Rd) makes this
only on Saturday and it is unbelievably delicious! It's made with olive oil
and spices (definitely garlic) and is on the heavy side. It looks like they
bake it in sheets (like a sheet cake). Serve a good red wine and maybe you
won't get around to playing cards!
Jayne
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jibold@tso.cin.ix.net
10/27/95 17:08
113/6
1370
Subject: Re: Soup Flavoring
Howard,
I'm curious now as to what your soup flavoring is: would you mind printing the
recipe?
Jan(thanks)
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Refd:1377
abate@tso.cin.ix.net
10/27/95 17:36
987/19
1369
Subject: Re: Appetizers Anyone?
This is one of my favorites, so I may have posted it before.
Sausage Roll-Ups
Use one tube of crescent roll dough (enough for 16, I think)
One tube of sausage (I use turkey to keep the fat down)
Roll out the dough, you should get two squares. Season the sausage any way
you like (I add a little garlic powder and some worcheshire (sp?)). Spread it
all out on the dough. Roll the dough as tightly as you can. Slice these
rolls into pieces about 1/2 inch thick. Bake on a cookie sheet (you might
want tall sides if you use pork sausage to contain the fat). I usually mimic
the crescent roll recipe for temp and time, but make sure you cook it enough
if you use pork. You should know they are done by the smell (it's great) and
by looking at the bottom to see if they are lightly browned.
You won't be able to keep these on the plate!
Have fun.
Anne
p.s. Sorry about the format of this recipe. I never had it in print and just
do it from memory, thus it is sort of rambling.
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mcurtis@tso.cin.ix.net
10/28/95 13:34
1588/22
Subject: pickles
Thanks for the pickle recipes. Today we made green tomato pickles. The other
day I made pickles with Russian immigrant friends the Russian friends. And
what I have found out from this is that it is the wrong time of the year to
make cucumber pickles. They are out of season according to the two farmer's
markets that I went to. Even if I go to Second Street and buy a bunch of
them, I bet they won't have unwaxed. Discount Produce sells pickling
cucumbers all year. They were 77cents a pound when I was there the other day.
I don't know if that is a good price or not. For what I want to do it's
probably expensive. The Russians were the ones who taught me about the
stores. (One is on Galbraith, their favorite, and one is on Beechmont). The
produce at these stores is wonderful. I will call Fries and Fries the
wholesaler on Monday, but my cucumbers may have to wait until next summer
unless some of you have a great idea. A farmer is going to sell me all his
cauliflower in a few weeks. I could pickle that, but I think it is pretty
good frozen. My mother and I froze a whole bushel of his green beans
yesterday. It was great. I brought my mother here from her retirement home
and she was able to help me take the ends off the beans. It was an all day
job and she felt very productive. I am going to do more of these projects
once a week with her. She has macular degeneration so can't do cutting or
things like that but if any of you have any suggestions I would appreciate it.
I guess she could help with cookies. Any help would be appreciated.
Mary Curtis
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mcurtis@tso.cin.ix.net
10/28/95 13:37
728/18
Subject: Olive Garden Spaghetti Sauce
2 pounds Ground round
2 tablespoons oil
14 ounces can stewed tomatoes -- cut up
6 ounces V-8 juice
1 pound Jar Prego Spaghetti Sauce
1 Envelope onion soup mix
1/2 cup Grape jelly
Brown meat in oil until pink color disappears. Crumble with fork. Stir in
tomatoes, V-8 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15
to 20 minutes or until jelly melts and sauce is piping hot.
This is one of the best spaghetti sauce recipes I have ever tasted. I doubled
mine and only used 3 - 3 1/2 pounds of ground round. Also I didn't use the
oil, I used Pam. (We are trying to cut out as much fat as possible in this
house.) This recipe came from another list and I can't recommend it highly
enough.
Mary Curtis
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hlawson@tso.cin.ix.net
10/29/95 21:52
1160/16
1373
Subject: Re: Soup Flavoring
For Janet. My soup recipe is really easy.
l lbs. ground beef 1/2 lbs. fresh pork sausage. Brown these two
ingredients with about a T. of paprika. Add 5 - 6 C. water, 1 can of
tomatoes(qt), about 4 large sliced or diced potatoes, and a big handful of
frozen green beans. 5 - 6 beef bullion cubes, 2 cloves of chopped garlic, and
a big onion sliced and divided into rings, Cut 3 - 4 carrots into diagonal
pieces. You can take advantage of any vegetable getting old in the crisper
drawer like cabbage or turnips. This last time I added about half a box of
frozen snow pea pods. That gave it all a new flavor. I bring this to a rapid
boil then simmer for several hours. Then let it cool and then chill it so
you can remove the grease the next day. This soup is really best when made
at least a day in advance. It is really a one dish meal that you serve with
bread. Sue and I canned about 97 quarts of tomatoes so when we brown meat for
this soup we also brown it for something like spaghetti sauce and make the two
at the same time because they cook alike. This recipe is not low fat but it
great on a cold day. Quantities really don't matter.
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becks@tso.cin.ix.net
10/29/95 23:09
487/11
1375
Subject: Re: pickles
Mary:
Where can you get green beans by the bushel and what is a good price? I'd
love to put up some green beans as our garden only produced about 15 beans
total all summer.
Also, the icicle pickle recipe someone put in is the sweet pickle recipe that
is my favorite. I always peel my cucumbers and slice them long-wise, thinly,
instead of across the cucumber. They're really nice for sandwiches that way.
Let us know if you find a good source for the cucumbers.
Becky Schneider
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Refd:1381
jibold@tso.cin.ix.net
10/30/95 01:37
202/5
1378
Subject: Re: pickles
Does anyone know where you can buy "icicle" pickles? I've had my mom's, made
from that recipe I put in, but she's 400 miles away and I don't can...I guess
they're just a kind of sweet pickle.
Jan
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jibold@tso.cin.ix.net
10/30/95 01:38
123/5
Subject: Re soup flavoring
Thanks Howard! That soup sounds good; I think I'll make some tomorrow. .
.this weather is getting pretty nippy.
Jan
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mcurtis@tso.cin.ix.net
10/30/95 18:13
964/13
1378
Subject: Re: pickles
I bought the green beans last week at St. Therese Church in Southgate where
there is a tailgate market. They were expensive $20, but not one single bad
green bean in the very full bushel. That's the good part. The bad part is
that they are now closed. For those who like to buy in bulk I would suggest
that you consider calling Fries wholesaler down on Second Street. Before our
kids left we always bought oranges, pears, etc by the load. They kept
beautifully. The prices are good and the produce is beautiful. I would
suggest that anyone interested in freezing vegetables that are now out of
season call them for prices and information. They are in season somewhere.
Actually I believe that you can do better on some things there than you can in
farmer's markets. For those who do not live in Cincinnati I bet you, too,
have a wholesaler (except for Harold who lives in the middle of nowhere), but
I am sure has a wonderful home there. Mary Curtis
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jibold@tso.cin.ix.net
10/31/95 11:54
4/0
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jibold@tso.cin.ix.net
10/31/95 11:58
496/9
Subject: soup flavoring
oops! sorry about the above (blank) message. Punched a wrong key! Just
wanted to let you know, Howard, I made your soup last night. I don't care for
sausage, so I just used all ground beef. Verry good; really hit the
spot--thanks again. I'm also anxious to try Mary Curtis' Olive Garden spag.
sauce when I get time--I'm really curious about the grape jam. . .makes sense,
though, usually you add a little sugar to offset the acidity of tomatoes, and
I cook with wine(grapes).
Jan Ibold
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rhenge@tso.cin.ix.net
11/03/95 12:10
244/8
Subject: Pumpkin Rolls
I'm looking for a recipe for pumpkin rolls. I think its simular to the recipe
for pumpkin bars above, but the pumpkin and the filling are rolled up
together, then sprinkled with powdered sugar. Any help would be appreciated.
Thanx,
RON
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Refd:1396
hlawson@tso.cin.ix.net
11/04/95 00:01
635/10
Subject: From Nowhere
Mary is right, I live almost in the middle of nowhere. Last weekend
we went south about 285 miles to Toledo to visit friends and went to
the farmers market. i got turnips and beets but the greens were
cut off, darn. I also got chestnuts. I saw them for a great deal
of money in a cooking catalog with a roaster but these were only
$2.00 so we'll have chestnuts "roasting by the fire" How do I do
it? Someone said slit the outer layer and put in a pan in the
fireplace? i think I would rather try the oven. Please advise.
BTW the ground is covered with snow tonight and its cold. Potato
soup anyone? See the next posting.
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hlawson@tso.cin.ix.net
11/04/95 00:11
721/13
Subject: Potato Soup
Since winter really arrived today I made Potato Soup. It's so
darned good and I just had a soup snack. Now this soup is not
your best bet if you want low fat.
Dice about 4 potatoes, just cover with water and salt as
usual. Just enough water to cover only. Boil for about 8
minutes and add a chopped onion. Now mince several cloves of
garlic and add for the last five minutes. Do not drain but
mash most of the potatoes, add 2 pats of real butter, freshly
ground pepper and about 2 cups of half-and-half. Shake up
a heaping T of flour in the half and half, reheat, add chives
and refrigerate for a day if you can. Eat with good crackers.
I sometimes use the Cracked Pepper Crackers. It's just great.
Howard
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jibold@tso.cin.ix.net
11/04/95 04:03
347/6
Subject: Potato Soup
Thanks again Howard!! I have a great recipe for potato soup that is anything
but low-fat, but anyone is really daring I'd be happy to post it. You could
probably jiggle the ingredients a bit and make it not quite so deadly. boy it
it good though. It has bacon, celery, carrots & potatoes, and the original
recipe actually calls for cream.
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Refd:1389
mcurtis@tso.cin.ix.net
11/04/95 13:07
383/5
1388
Subject: Re: Potato Soup
If you are concerned about fat, you can always substitute Canadian Bacon. It
is very low fat, and I would think would be good in potato soup. Some people
substitute skim evaporated milk for half and half when making soup. Maybe you
could use half of each, but then you would have a half carton of half and half
in the refrigerator just crying out eat me, eat me. Mary Curtis
---------------------------------------------------------
Refd:1390
jibold@tso.cin.ix.net
11/04/95 16:45
498/7
1389
Subject: Re: Potato Soup
Yes, you'd have half a half & half. . .the recipe starts by frying the bacon
crispy and then saute-ing the celery and onion in the grease, so I pour off
most of the grease and leave a very little bit for flavor. I have used
varying amounts of skim milk, whole milk, 2%, whatever, the consistency just
varies. Of course, if you're like my dad, it doesn't matter. He has eaten
eggs fried in bacon grease all his life, ice cream, etc., and has LOW
cholestral. Some people get all the luck.. .
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hlawson@tso.cin.ix.net
11/05/95 09:11
448/6
Subject: Potato Soup Again Janet, just do it! Post your pot
it to me. Were always for another soup recipe. We both know that this food is
just a "comfort" food so fat, etc has to take a time out for it. I've tried
the 2% milk, margarine, etc. and I don't like it. Cream and butter make the
"best" potatoe soup. BTW we put carrots in our too and I've wondered how to
incorporate an egg into it and what that would do. I like the thicker type
soup. I don't have to worry about Cholesteral(sp?) myself.
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flr@tso.cin.ix.net
11/06/95 09:22
1051/20
Subject: Ham & Noodle Soup
OK--since we've lifted the low-fat criterion for soup recipes,
here's how I made use of a small piece of cottage ham that I
found in the freezer yesterday:
Ham & Noodle Soup
Put about 2 quarts of water in a saucepan or Dutch oven. I
added some chicken bouillon granules to the water. For soup
ingredients I used a small piece of cottage ham (fist-sized),
about a 1/2 cup each of chopped onion, carrots, and celery, and
a few sprigs of parsley (chopped). I also threw in a chopped
garlic clove, but next time I think I will omit it, and see if
there is a difference. I guess I should have sauted the vegetables
first, but it was still good soup! Oh yes, the noodles--after
the ham and vegetables have cooked 'til tender, throw in a cup
or so of noodles, and if you like (I did), some small pasta
shells, stars, whatever (about a handful or so). Season with
freshly ground pepper and salt, and a bay leaf (remove before
serving.) I guess the fat could be skimmed off the top as
the ham is cooking, if you wish.
Mmmm, mmmm, good.
Faye
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jibold@tso.cin.ix.net
11/06/95 18:19
987/24
Subject: Potato soup, final installation
Hi all,
Sorry to take so long getting this recipe in. Here's the "killer" potato
soup--I think I'll make some tonight. It's very simple.
Cram of Potato Soup
6 cups potatoes 1 1/2 teaspoon salt
1/2 cup sliced carrots 1/4 teaspoon pepper
6 slices bacon,chopped 2 cups milk
1 cup chopped onion 2 cups light cream
1 cup sliced celery
Cube the potatoes. Boil the potatoes and carrots til tender,drain and set
aside. Fry bacon til crispy, set on paper towels. Drain off some of the
bacon grease, leave a little and saute the celery and onions til tender(don't
brown). Add the potatoes and carrots and the rest of the ingredients and
simmer for a little while. Don't boil it. I've lost the original recipe, but
this is how I've made it since and I really enjoy it. Good comfort food! And
simple too. I have eliminated the cream & used milk, whether 2% or whole.
Good luck and stay warm!
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kmlester@tso.cin.ix.net
11/08/95 15:57
200/3
Subject: Saffron
Has anyone got a recipe that calls for the spice saffron? A friend
just returned from India and brought me some. It is thin red hairs,
and smells quite, well ... interesting. Appreciate any help.
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Refd:1395
Refd:1402
Refd:1406
hlawson@tso.cin.ix.net
11/08/95 20:46
450/7
1394
Subject: Re: Saffron
A very traditional dish made with saffron is rice pudding. The
type that is cooked on the stove as opposed to baking it. You
are lucky because it is a very expensive flavoring. I remember
we had our cleaning lady bring some from Belgium and she taught
us how to make it but I can't remember much other than simmer the
rice in milk and stir for a long time. Sugar and saffron are used
to flavor the rice. I thought it came from Spain. Howard
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pfrancis@tso.cin.ix.net
11/08/95 22:18
964/46
1385
Subject: Re: Pumpkin Rolls
Hope this will help you -
Holiday Pumpkin Cake Roll
Cake
3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
1/2 tsp nutmeg
2 tsp cinnamon
1 tsp ginger
1/2 tsp salt
1/2 cup pecans
Filling
1 cup powdered sugar
2 (3 oz) cream cheese
4 tablespoons butter
1/2 tsp vanilla
Heat oven at 375
In large bowl beat eggs for 5 minutes. Gradually beat in sugar. Blend in
pumpkin and lemon juice.
In a separate bowl mix together remaining ingredients, except pecans. Fold
into pumpkin mixture.
Spread on well greased and floured cookie sheet. Sprinkle pecans on top.
Bake in 375 oven for 15 minutes.
While baking sprinkle kitchen towel with powdered sugar. Flip pumpkin cake
onto towel when done. Roll cake and towel together. Let cool completely.
Filling - Beat all ingredients until creamy.
Unroll cake when cool and spread filling on. Reroll cake and sprinkle outside
of roll with powdered sugar.
Refrigerate
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Refd:1397
rhenge@tso.cin.ix.net
11/09/95 12:30
204/6
1396
Subject: Re: Pumpkin Rolls-thanks
Thanks for the recipe. It sounds like just what I was looking for
Thanx,
Ron
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mcurtis@tso.cin.ix.net
11/10/95 21:28
1329/18
Subject: Funky's Potato Soup
while we are on the subject of soup, back in these archives is one of the
finest recipes I have ever seen. It was one of my first experiences with this
group, and I must say I was mighty impressed with your elite recipes. This
my friends, was the potato soup recipe from Funky's. Look back there for it.
I don't remember the number. If you really can't find it let me know and I'll
look. It is the one with the cheese.
By the way, I have been out of town all week visiting my daughter and her
family. I have missed you all but have some good cooking news. Last year we
had requests for Japanese salad dressing and a few other things. For the past
few years I have borrowed books on Japanese cooking and can't stay with it
because I have to return them. But last week I bought a used Japanese
cookbook for $2.00--a real treasure I might add. Next week I am going to try
to tell you a few things we, here in the U.S. can make that are fabulous, and
eassssy as long as you have some access to an oriental store. I am looking
forward to this because my husband has been put on a rigid refurbishment by a
doctor who specializes in weight loss. We will need to be creative to stay
within the guidelines and still enjoy cooking and food. That is where some
Japanese cooking will come in handy. Till then. Mary Curtis
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gcochran@tso.cin.ix.net
11/10/95 23:17
1435/41
1338
Subject: Re: Choc Rasp again
Just cruising through the TSO and found this great recipe exchange. I adore
cooking. Read a variety of magazines and I'm a vegetarian. So I have to be
creative so I won't get bored. found a GREAT Chocolate Raspberry combination
in the october edition of Bon Appetit.
Raspberry-Topped
Chocolate Tarts with Pecan Crusts
2 c. pecans (@ 8 ounces), toasted
6 tbsp. (packed) golden brown sugar
1/4 tsp ground cinnamon
1/4 c (1/2 stick) unsalted butter, melted
3/4 c. whipping cream
6 ounces bittersweet (not unsweetened) or
semisweet chocolate, chopped
2 1/2-pint baskets, raspberries (I suppose
frozen would work as well)
1/4 c. seedless raspberry jam
Preheat over to 325 F. Finely grind pecans, sugar and cinnamon in processor.
Add butter and process until moist clumps form. Press dough onto bottom and up
sides of four 4-inch diameter tart pans with removable bottoms.
Bake crusts until golden brown and firm to touch, about 30 minutes. Transer
to rake and cool completely.
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add
chocolate; stir until melted and smooth. Pour mixture into crusts, dividing
eqully. Chill until set, about 1 hour. (Can be made 1 day ahead. Cover and
chill.)
Arrange raspberries over tops of tarts. Stir jam in heavy small saucepan over
low heat until melted. Brush melted jam over raspberries.
[Recipe courtesy of Faz Restaurant & Bar, San Francisco]
S. Cochran
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Refd:1400
jibold@tso.cin.ix.net
11/11/95 16:32
844/17
1399
Subject: Re: Choc Rasp again
Thank you, thank you, thank you----you better believe I will try it soon!
Mary, I think I'm going to try that spaghetti sauce recipe this week, I'm
really curious about it. My husband works at Pierre Frozen Foods on
747(Hudson owns it now) and we get those meatballs they make--the same ones La
Rosa's uses. I thought they might make a good combination.(not as good as
homemade, maybe, but). ..
I also wanted to mention I made a recipe from last weeks Food section in the
Cincinnati Enquirer, the one for red beans and andouille sausage & rice.
Really good--I got the andouille at Jungle Jims and it was quite spicy, but
not so hot you couldn't enjoy it. I wonder if you only put it a tiny bit for
flavor, if it would qualify as a healthy recipe. . .
Stay warm all,
Jan
P.s. My folks in Western N.Y. called; they have a foot of snow!
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rwhitney@tso.cin.ix.net
11/11/95 22:21
308/4
Subject: About roasting chestnuts
Howard, I had a friend who roasted chestnuts in the oven and she said you are
supposed to prick them first - she did not, and they exploded with loud
gunshot like pops all over the oven and made a mess - I'm pretty sure this was
chestnuts - maybe someone else knows about piercing them first? - Rosemary
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Refd:1403
kstrom@tso.cin.ix.net
11/12/95 18:54
458/7
1394
Subject: Re: Saffron
Very rare, and VERY special, saffron can be used in any recipe
that calls for turmeric -- check out the curry recipes in
"Joy of Cooking". Turmeric has for years been known as the poor man's
saffron; both I believe originate from India. Also has been used
as a dye --- the key of course is to use very little. Also, at the
library, (or if you own the collection), you may want to check out
the Time-Life volume on India cooking. Sincerely, Kristina
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bstatman@tso.cin.ix.net
11/12/95 19:16
179/3
1401
Subject: Re: About roasting chestnuts
You have to make an X in each one. Make the slits fairly big. We zap them in
the microwave, but it has been awhile, so I don't remember the time. We did
cook them on high.
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Refd:1407
jibold@tso.cin.ix.net
11/12/95 22:43
396/7
Subject: Saffron
There's an Asian market--the name escapes me--right where 42 goes into
Sharonville, if you're heading South, where the road turns into one way, a
little bit north of where Creek road comes into 42. (Reading Rd.) They have
saffron there waaaaay cheaper that Kroger's. I don't know if there are
several kinds of it; this was so much less expensive I wondered if it could be
a different kind.
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Refd:1405
mcurtis@tso.cin.ix.net
11/13/95 10:18
735/10
1404
Subject: Re: Saffron
No, I would bet. Saffron as well as all spices are much cheaper at these
ethnic stores. I usually get mine at the Mediterranean store across the
street from Finley Market. I don't know about saffron because I have a supply
that one of my Arab students gave me. While it sounds like a lot of money
when we talk about ounces and pounds, you only use about six strands of the
stuff. It is indeed, wonderful, and makes rice a delicious meal. I am on my
way to the Saigon Market in a few minutes. I'll check there. But it is
usually more of a middleastern spice I think. Some Oriental markets also
include some of these regional foods as well as Oriental. I only buy spices
at Krogers when there is an emergency. Mary Curtis
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snewmark@tso.cin.ix.net
11/13/95 11:06
619/14
1394
Subject: Re: Saffron
Two possibilities for Saffron include the recipe for Arroz Con Pollo in the
first New York Times cookbook (p. 195). It calls for powdered saffron, but I
just use the same 1/4 tsp. in "threads" which I brought back from Turkey -
where it was very cheap.
I have kept saffron from Spain and Turkey in a screw top glass jar for many
years and it is fine. It pays to stock up when abroad and you find it for a
fraction of the cost here.
Other recipe - many paella recipes use saffron. I recall one from Julia
Child's TV series cookbook, but have seen it as an ingredient in other paella
recipes too.
Susan Newmark
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lparker@tso.cin.ix.net
11/13/95 17:00
233/5
1403
Subject: Re: About roasting chestnuts
we tried roasting chestnuts a couple of times, were never happy withthe
results. Try eating them raw and you'll wonnder why in the world you are
wasting all that energy trying to cook them. IMHO ;-)
Lparker@TSO.CIN.IX.NET
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mcurtis@tso.cin.ix.net
11/13/95 17:42
1137/15
Subject: saffron and Oriental markets
Well I made it to the Saigon Market by Finley Market. I love this Oriental
store. I bought my supplies for making dashi which I will tell you about
tomorrow, (includes dried bonito flakes and dried seaweed) and not the least
bit complicated. But I told you that I would tell you about the price of
saffron. I bought an ounce box for $3.00. Remember you only use a tiny bit.
It is an amazing essence. Just be sure it is imported from Spain and not
Mexico. I think that any of the ethnic stores have it. It comes in small
tubes but I liked this little box. I also bought a big bottle of Japanese
rice wine vinegar (much milder than our vinegar), and a big bottle of soy
sauce that is reduced in its amount of sodium. Also I picked up some black
vinegar because a lot of Chinese recipes call for that. I have room
downstairs for these things that I don't use everyday. Does anyone know where
I can buy a man's metal lunchbox (the serious workman's type) for my husband?
He has to eat his lunch in his office two nights a week and I think those
lunchboxes are very functional (cute, too). Thanks for your help. Mary Curtis
---------------------------------------------------------
jibold@tso.cin.ix.net
11/13/95 19:46
434/7
Subject: Brown sauc e
Since we're talking oriental, does anyone know how to make that brown sauce so
often used in Chinese restaurants? The one I'm thinking of, on the menu says,
simply chicken & vegetables in brown sauce, or beef in brown sauce. I tried
to get this Chinese lady that ran Roses' in Westchester(closed now) to tell me
and I think she thought that if she told me we'd quit frequenting the
restaraunt. I had no luck, an any case. . .
---------------------------------------------------------
Refd:1410
jblack@tso.cin.ix.net
11/14/95 10:32
138/2
1409
Subject: Re: Brown sauc e
I don't have a recipe, but you canlook on the bottle of Hoisin sauce
in the Chinese section. Its used frequently in Oriental dishes.
---------------------------------------------------------
Refd:1411
jibold@tso.cin.ix.net
11/14/95 11:52
77/4
1410
Subject: Re: Brown sauc e
Do you mean there's a recipe for brown sauce on the bottle?
Thanks,
Jan
---------------------------------------------------------
Refd:1416
jibold@tso.cin.ix.net
11/14/95 13:07
480/10
Subject: Non-alcoholic wine
I've been thinking of cutting out alcohol, but love the taste of wine with
food. I'm on a very limited budget and I'm not fussy--I drink "Franzia" brand
burgundy--comes in a "box", stays fresh and lasts for quite awhile without
becoming vinegar. But, I'm having trouble finding something like this in a
non-alcoholic wine--I can find a bottle for about 5$, but would really prefer
to get a decent non-alcoholic wine boxed like the Franzia. Has anyone seen
any?
Thanks,
Jan
---------------------------------------------------------
Refd:1413
mcurtis@tso.cin.ix.net
11/14/95 16:46
261/4
1412
Subject: Re: Non-alcoholic wine
Do take a trip to the Party Source in Newport. If any of you haven't been
there you are in for a treat. It's the first exit across the Big Mac bridge
after you leave downtown. They have every wine in the world--great prices,
and great food. Mary Curtis
---------------------------------------------------------
Refd:1415
nkhoury@tso.cin.ix.net
11/14/95 17:09
619/12
Subject: More Saffron
True saffron is expensive because it is the stigma of the purple-
flowered Crocus [Crocus sativus] each strand is picked from one
flower! Very labor intensive.
Another good source of herbs is Twin Pines 1051 North Bend,
between Winton and Dailey. They are a retail branch of a food
co-op that operates in 4 or 5 states. They have some organic
produce and the prices are always better than health food stores
and very competitive with Krogers and IGA. An example, the
Clifton IGA charges $1.99 for a pound of tofu, the identical
product is $1.35 at Twin Pines. Very helpful people. It is a
good place to shop.
---------------------------------------------------------
jibold@tso.cin.ix.net
11/14/95 17:59
317/8
1413
Subject: Re: Non-alcoholic wine
Thanks Mary! I tried that spaghetti recipe today and it is good--I cheated &
used ground chuck instead of round, though.
Eeew! I tried that wine just now--Sutter Home Fre premium red,
non-alcoholic--pretty darn bad. I hope that's just this wine, not all
non-alcoholic wines. got to try that party store!
Jan
---------------------------------------------------------
Refd:1419
hlawson@tso.cin.ix.net
11/14/95 23:13
372/6
1411
Subject: Re: Brown sauce
Here's our recipe for sauce we put on stirfy etc. Dissolve 3T
cornstarch in 1 C wine and 1 C cold water. Add 1/4 C soy sauce
and a good T of oyster sauce. Heat and stir with a whisk until
bubbly and thick. Pour over meat or veggies. This recipe was
handed down from a friend in Toledo who took an oriental cooking
class. Hope its what you're looking for. Howard
---------------------------------------------------------
ddavison@tso.cin.ix.net
11/16/95 19:49
336/6
Subject: Need recipe for cranberry salad
I'm looking for a recipe for an alternative to the jellied cranberry sauce
from the can. A friend's mother made one that used whole cranberries and I
think celery and oranges with perhaps a jello base. This "salad" was usually
served with a layer of cream cheese topping. Please let me know if you have
the recipe. Thanks.
Dora
---------------------------------------------------------
Refd:1421
dean@tso.cin.ix.net
11/17/95 18:59
340/5
Subject: saffron
Saffron prices have came down quite a bit since last year, An ounce of real
saffron is wholesale now about $25 usualy spanish mancha which is grade A
lots of oriental stores sell a form of pieces extracted out of marigolds
which is a lot cheaper than the real stuff. It's a good sub, But truly nothing
beat the flavor of the real stuff
---------------------------------------------------------
jmerrill@tso.cin.ix.net
11/17/95 21:21
1053/16
1415
Subject: Re: Non-alcoholic wine
I can sympathize with your search for a good non-alcoholic wine. I
work for a wholesale wine distributor. We used to sell a non-
alcoholic wine called St. Regis several years ago. We don't sell it
any more, as most of our customers said it tasted ghastly. Kroger
carrys it, and also Meiers non-alcoholic grape juice, which is a
much tastier alternative if you want to have something red in your
glass. This holiday season, unlike past seasons, we have not had
a single phone call asking for non-alcoholic wine. I think that the
60 Minutes report on the benefits of red wine have persuaded
many people to try a little now and then, in moderation "for their
health". I'm not sure if you would get the same benefits from the
non-alcoholic version. Another brand of non-alcoholic wine I
have heard of is called Arial, I think. Somehow it seems that taking
the alcohol out of wine is like taking the caffeine out of coffee. The
resulting product is drinkable, but not quite like the original!
Hope this helps you. Have a nice holiday! Cheers!
---------------------------------------------------------
jmerrill@tso.cin.ix.net
11/17/95 21:27
1423/33
Subject: VEGETABLE CHEESE CHOWDER
Can't let go of the potato soup idea! I am going to try some of the
recipes that were posted very soon. Potato soup weather is really
here! I want to contribute my favorite, although it isn't truly a
potato soup. Canned potato soup is the base, but the resulting
chowder is fit for a king. Everyone who has ever eaten this has loved
it. The dish was a contender in a Post REcipe contest in the 70s&80's
and it's truly worth trying!
VEGETABLE CHEESE CHOWDER
1/4 coup water
2 tbsp. butter
1 - 10 oz. pkg. frozen whole kernel corn, or mixed vegetables
1/2 cup shredded carrots
1 large onion, chopped
1/2 tsp. salt
Grindings of black pepper
2 cans (10-3/4 oz. each) condensed cream of potato soup2 cups milk
1 cup (4 oz.) shredded Cheddar cheese
1/2 cup shredded Provolone cheese (about 3 oz.)
Yield: about 7 cups
In Dutch oven, combine the water, butter, corn, carrots, onion, salt and
pepper. Bring to a boil, then reduce heat & simmer about 10 minutes.
Stir in the condensed soups, then the milk and shredded cheeses. Heat,
stirring constantly until cheese melts and desired serving temperature
is reached. (Do not boil). Sprinkle with freshly minced parsley, if
desired.
I like to add chopped ham to this. You can make the soup in a crock
pot, adding the cheese a few minutes before eating. I like to take
the crock pot into work and share it with the office for lunch. It's
great! Hope you enjoy it.
---------------------------------------------------------
hlawson@tso.cin.ix.net
11/17/95 21:29
911/15
1417
Subject: Re: Need recipe for cranberry salad
Dora, I think the recipe comes on the bag but in case it doesn't
here is our traditional one. You need a food grinder but maybe
a blender or cuisinart(sp?) will do but it won't be quite as
good. Grind two packages of cranberries and two or three oranges
(don't peel). We like it sharp and watch our sugar intake so we
only add about 1/2 C sugar but some add lots more. You can add
chopped walnuts to it too. That's my favorite way. It keeps
weeks in the fridg and actually gets better as time goes on so
make it in advance. We've never added a topping but that sounds
good. We have put it on a pear half on lettuce for a salad. i
like to eat it as a snack. Once you have a taste for this you
just won't like the cooked stuff. Buy lots of cranberries now
while there are only about $1.59 but I've notice that the bags
contain a lot of green one. Does anyone know how to rippen them
any? Howard
---------------------------------------------------------
Refd:1425
Refd:1427
Refd:1428
hlawson@tso.cin.ix.net
11/17/95 21:34
327/6
Subject: Sipping Wine
Whenever we hear about drinking a little alcohol for your
constitution I buy a bottle and cram it in the refrigerator and
take a sip. I even bought a little blackberry brandy but you
know what? In a day or two we forget about our resolution to
sip a little wine> I was wondering if this happens to anyone
else. Howard
---------------------------------------------------------
jmerrill@tso.cin.ix.net
11/17/95 21:48
59/1
Subject: FUNKY'S POTATOSOUP
The soup Mary mentioned is Posting #933. Sounds great!
---------------------------------------------------------
jibold@tso.cin.ix.net
11/18/95 04:03
692/13
Subject: wines-o
Thanks for the fine wine info all. I may try a few more non-alcohic types,
but perhaps the occasional glass of the real thing is alright. I got in the
habit of making a romaine & vinegraitte salad with real Parmesan cheese, and
wine just goes so well with it!
Speaking of Parmesan, the Reggiano type is way out of my price range now. Any
ideas where I can find a decent real hunk of Parmesan for reasonable $$? I
can always get the shrink wrapped stuff at Kroger, but. . .my sister says
there is a shop in Jamestown N.Y. where she lives that will send Parmesan to
people for very reasonable price. I haven't checked it out, though. I don't
know that it would travel that well.
Jan
---------------------------------------------------------
ddavison@tso.cin.ix.net
11/18/95 09:47
69/2
1421
Subject: Re: Need recipe for cranberry salad
Howard, thanks for the recipe. I'm going to give it a try.
Dora
---------------------------------------------------------
rwhitney@tso.cin.ix.net
11/18/95 10:00
834/12
Subject: Non-alcoholic beverages
We too tried lots of non-alcoholic wines - including Ariel which came higly
recommended - and found them not at all comparable to the real thing.
Non-alcoholic beers, however, are really pretty good - we especially like
Coor's Cutter, but there are so many others now - Sharp's, O'Doul's, Caliber,
etc. etc. I agree though that there are times (as with the Parmesan salad)
that only wine will do but as Howard indicated it is sometimes hard to sip
just a little. We did find a vacuum sealer thing that kept the wine from
going vinegar-y in the fridge much longer, so that sipping from a full-sized
bottle didn't waste so much. Also the little bottles in 4-paks discourage
imbibing too much. Spritzers also work sometimes. But to really cut out
alcohol altogether - we too would surely love a good-tasting non-alcoholic
wine.
---------------------------------------------------------
mcurtis@tso.cin.ix.net
11/18/95 16:17
913/13
1421
Subject: Re: Need recipe for cranberry salad
We love this cranberry relish. My son always helped my husband make it when
he was a little boy the night before Thanksgiving. (He wasn't a little boy
the night before Thanksgiving, when he was a little boy he helped make this).
They used the old metal grinder. Now we use a food processor and my son lives
is married and lives in Pakistan where he will live for another six months. I
miss him so much and I miss that little boy so much sometimes I can't stand
it. But that's life and my two daughters and my eight grandchildren cannot
replace him. Whether you like your kids or not you must admit everyone is
certainly unique. Sorry for being maudlin. I haven't seen him for a year and
a half and we can rarely talk on the phone. At least he is still alive. But
it makes me sad that he won't have turkey for Thanksgiving. If they would it
wouldn't be very good. Thanks for listening.
Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
11/18/95 16:19
368/6
1421
Subject: Re: Need recipe for cranberry salad
I forgot the whole point of my message about cranberry salad. My husband
needs to take some to the office on Monday (yes he makes it himself, still,
and one of his co-workers said that she had eaten this same cranberry orange
relish with sour cream and horseradish sauce and it was delicious. Sounds
like it is worth trying. Yogurt would work, too.
Mary Curtis
---------------------------------------------------------
Refd:1429
Refd:1430
Refd:1439
hlawson@tso.cin.ix.net
11/18/95 22:41
850/14
1428
Subject: Re: Need recipe for cranberry salad
Mary, you don't need to apologise for missing your children. Our
son, Rob, traditionally ground the cranberries too. He just turned
21 and is at Louisiana State. One thing that helps me not to miss
having the boys around so much is being like an uncle to one of the
neighborhood guys. His adopted father works 6 days a week and
doesn't get home until 6:30 or 7:00. Jon comes over and does all
the things the boys would otherwise do and I teach him things
such as this morning we installed a sensor light on the garage
and he wanted to do the wire connections himself. It's fun to
watch a 14 year old be a young man one minute and the next goof
off like a little boy. He's going to "take" me to a basketball
game and on Saturdays we often go out to lunch. It is such
traditions that we have with our children that makes us so rich.
Howard
---------------------------------------------------------
jibold@tso.cin.ix.net
11/19/95 03:49
70/3
1428
Subject: Re: Need recipe for cranberry salad
I'd say your son is very lucky to have a mom like you, Mary.
Jan
---------------------------------------------------------
Refd:1431
mcurtis@tso.cin.ix.net
11/19/95 11:32
1130/15
1430
Subject: Re: Need recipe for cranberry salad
Well, folks! This is off the subject of recipes and I won't do it again, but
I must tell you this creepy story. Yesterday I had this phenomenal depression
and missed my son. I never never complain about that, but the feeling was so
intense that I told you people about that. At two o'clock this morning our
phone rang and it was our son to tell us he and Lisa are alright the Egyptian
Embassy nearby had been blown up and a lot of people were killed. But the
American Embassy was not the target this time. We were glad that he called,
but maybe we wouldn't have found out this time because it was an Egyptian
Embassy that was the target the U.S. news is not too interested in it. The
last time a bunch of American Embassy people were killed in a coastal city in
that country and the news was covered with it and he didn't call. I did raise
a little heck about that afterward. So it paid off. He did call this time
and they are fine. This time. Now back to cooking and my new hobby model
train and scenery building for the diorama N scale. Mary Curtis
PS I promise once again I will remember the topic of cooking.
---------------------------------------------------------
Refd:1432
jibold@tso.cin.ix.net
11/19/95 14:20
190/5
1431
Subject: Re: Need recipe for cranberry salad
Sometimes you really need to just talk with friends if you're a little bummed;
I think rules could bend a bit. I'm glad your son & (wife?) are fine--pretty
good Thanksgiving news!
Jan
---------------------------------------------------------
fish@tso.cin.ix.net
11/21/95 16:33
201/5
Subject: Quick Ideas for Breakfast?
I love to have breakfast for dinner and with my schedule I don't have much
time to cook. So if anyone has any quick ideas that are I could make, do
tell! Especially varities with pancakes.
Sara
---------------------------------------------------------
Refd:1437
jibold@tso.cin.ix.net
11/21/95 20:52
352/7
Subject: Dehydrator
I have a food dehydrator that seemed like a good idea at the time. I haven't
used it yet. . .there was a booklet that came with it that mentioned dipping
fruit in a syrup mixture, etc., and all this special treatment to the food
that made it seem like more trouble than it's worth. Has anyone used one, and
is it really that much of a pain?
Jan
---------------------------------------------------------
Refd:1436
Refd:1453
veltenrj@tso.cin.ix.net
11/22/95 15:32
150/3
Subject: BRATWURST RECIPE
Does anyone have a recipe/recipes to make bratwursts? You can post replies
either to the board or E-mail to me at veltenrj@tso.cin.ix.net.
Thanks
---------------------------------------------------------
dean@tso.cin.ix.net
11/23/95 14:57
438/6
1434
Subject: Re: Dehydrator
I had one of those, Some of the recipes are more complicated than the others
I think it is ok to put fruits as is if you don't mind the darker color.
Lots of the fuits tends to change color & loses some of its natural sweetnes,
I use really ripe fruits some times dipped in honey, berries of all different
kinds are wonderful , kiwi strawberries,rasberries are great,So they are a
little darker but they taste great, enjoy & have fun
---------------------------------------------------------
dean@tso.cin.ix.net
11/23/95 15:02
229/4
1433
Subject: Re: Quick Ideas for Breakfast?
Pancakes are the greatest fast food, I add nuts to the batter, fold
combination of fruits & nuts after they are some what done,I also use a
variety of nut meals, peanut butter in the batter itself, kids love it.
Good luck...
---------------------------------------------------------
hlawson@tso.cin.ix.net
11/23/95 17:01
288/7
Subject: Christmas Present
We need a new mixer and I'm thining of
getting Sue the KitchenAid Professional for Christmas as
opposed to the otherwise top model. This one is 350 watts
instead of 300. Am I on the right track? Do you have comments
to help me out? We'll be making bread with it hopefully
Howard
---------------------------------------------------------
Refd:1442
Refd:1452
Refd:1470
jmerrill@tso.cin.ix.net
11/23/95 21:56
674/10
1428
Subject: Re: Need recipe for cranberry salad
Mary's postings over the last few days serve to remind us all of the
ultimate joys of cooking. To me, it's cooking for my family and loved
ones. If they express approval, I feel good. My oldest is turning 21
Sunday and my youngest is 15, and I am already feeling as though I will
be facing some lonely holidays sooner than later. This makes every
holiday that we all spend together more precious than ever. Teaching
my youngest daughter to cook has been such a joy. She is really
interested and these "learning sessions" give us some of the best
possible times together to bond. Hope you all had a great holiday. p.s. -
How about some leftover turkey recipes!!!
---------------------------------------------------------
kstrom@tso.cin.ix.net
11/23/95 22:42
478/8
Subject: Lunchbox for Mary's Husband
In #1408 Mary asked about a metal lunchbox for her husband...
would make a great Christmas present and believe it or not
they still sell such critters at good ole Sears! BTW this
info comes from Michael who is a contractor and knows about
such things! Also, he said that in some of the Cincy
neighborhoods there remain one or two "ma and pa" hardware
stores that sell them too. (One in Wyoming, one in Reading --
also in Oakley I think). Great idea Mary ---- Kristina
---------------------------------------------------------
Refd:1444
jibold@tso.cin.ix.net
11/23/95 22:46
627/11
Subject: Giggle
I'll throw this in 'cause only cooks could understand the humor. I was making
that infamous potato soup, and had chopped up my celery and onions. I had
taken my arthritis medication--which looks more or less like aspirin. I was
in the process of saute-ing my onions & celery to a lovely translucency when I
noticed something a little whiter than the onions when I stirred. Sure
enough, I had set out an arthritis pill to take later in the day, and it was
on my chopping board with the veggies. Luckily it hadn't dissolved TOO much.
I fished it out of the pan. . .I'm not sure the soup tasted quite the same. . .
Jan
---------------------------------------------------------
jibold@tso.cin.ix.net
11/23/95 22:49
260/6
1438
Subject: Re: Christmas Present
I've found that researching the Consumer Reports on appliances or cars or
whatever is a good source. What the heck, they do the testing! The library
should have that issue, and the downtown library is generally pretty helpful
if you call & inquire.
Jan
---------------------------------------------------------
fish@tso.cin.ix.net
11/24/95 11:27
1076/31
Subject: Overnight Coffee Cake
This is a recipe I just recently tried and it is VERY GOOD.
You'll need:
3/4 cup margarine softend
1 cup sugar
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (I leave out)
1 teaspoon ground nutmeg
3/4 cup firmly packed brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Combine the margarine and sugar and cream until light and fluffy. Add eggs
and sour cream, mixing well. Combine the next 5 ingredients, add to batter
and mix well. Pour into a greased 13 by 9 by 2-inch pan.
Combine the brown sugar, pecans, and cinnamon, mixing well. Sprinkle evenly
over the batter. Cover and chill overnight. Uncover and bake at 350 degrees
for 35-40 minutes or until a cake tester inserted in center comes out clean.
Serves 9 to 12.
We doubled the amount of toppin, simply because we like topping. The doubled
amount was just enough and covered the cake nicely. We do think the topping
is on the crunchy side, so I'm going to try to change it and make it softer.
This was very very good. Enjoy!!!
Sara
---------------------------------------------------------
mcurtis@tso.cin.ix.net
11/24/95 12:15
723/10
1440
Subject: Re: Lunchbox for Mary's Husband
I called one Sears and they said no, but that doesn't mean anything does it?
I may have had the wrong department. Someone from Wisconsin in sending me one
but if I don't get it soon I will need to assume that the plans went haywire
and I will get back to you. I am sure it will come. We could not believe
that someone that I haven't even met would do such a wonderful thing for me as
to go to that trouble. Of course I put a check right in the mail to her
office address at the University. I guess only on a cooking list could you do
that. People who like to cook and feed people are a very very special breed
of people. Thank you so much for your help in trying to locate this very
special item. Mary Curtis
---------------------------------------------------------
Refd:1451
mcurtis@tso.cin.ix.net
11/24/95 15:34
603/8
Subject: cleaning Corningwear
My daughter left her white Corningwear skillet hear with corn pudding in it.
After I washed it it was still the typical used Corningwear skillet burned on
crusty stuff everywhere that will not come up. I took a hint from a friend
on another list and poured on some tri-sodium-phosate from Hader hardware and
let it soak for about an hour. Some people let difficult stuff soak
overnight, but an hour was enough. A little scrubby and this skillet looks
better than it did when it was new. Mike says to use it for everything and I
no that he is right. Now I am going to clean my own. Mary Curtis
---------------------------------------------------------
Refd:1446
jibold@tso.cin.ix.net
11/24/95 20:10
173/4
1445
Subject: Re: cleaning Corningwear
I have something called "Barkeeper's Friend" that cleans things
amazingly--like Koolaid stains off of counters, etc. I do thing it's probably
pretty abrasive, though.
---------------------------------------------------------
jibold@tso.cin.ix.net
11/24/95 23:24
615/12
Subject: Good pots & pans
Up til now, I've been buying my pots & pans at (don't laugh) Walmart and
such. . .is there a place in town to buy really good cookware, the kind that
lasts a looong time, that isn't terribly expensive?
And if a person were to only buy a piece or two at a time(budget, don't ya
know), what pieces would you start with? I've seen Graham Kerr touting his
cookware (don't recall the brand), and it's not non-stick, I don't think. My
beautiful big Dutch oven type pot (non-stick) has started to show scratches.
They seem to die so soon after that. Are the little pieces of Teflon or
whatever bad for you?
Jan
---------------------------------------------------------
Refd:1448
Refd:1461
mcurtis@tso.cin.ix.net
11/25/95 10:25
1083/15
1447
Subject: Re: Good pots & pans
Try the Home Goods Store. There is one on Beechmont Avenue and one across
from Florence Mall by T.J.Max. Home Goods is owned by T.J.Max and has all
kinds of cookwear. I bought my nonstick skillet from them at a great price
and I absolutely love it. One of my friends from another list was a chef and
is now retired. He recommends the t-fal Mine was in the twenty dollar range
but seems very heavy and professional. Remember with a good non-stick pan
treat it just like cast iron i.e. no soaking in the dishwasher do not do much
more than rinse it in hot water. If it is seasoned correctly it should rinse
out. Mine does. Also if you have time, please check out Quality Restaurant
Supply down on Third Street in Cincinnati. If you pick up nothing else pick
up some of their white handled knives. They are proffesional and marvelous.
I also bought a fabulous cleaver from them. Unlike the ones from Oriental
stores it does not rust. It is first class. I don't know how their pots and
pans are because I didn't look at them, but I am sure they are great.
Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
11/25/95 10:33
910/13
Subject: Le Crusett Cookware (Sp)
Last year we talked about the outlet on 75 that sold Le Creusett cookware--the
French Cookwear that is so nice and so expensive. Someone said the outlet
closed. I just wanted to tell you that Tuesday Morning has this cookware.
You know that this is a strange store--they are only open at their convenience
so call before you go. Look in the phone book for locations. I went to the
one in the Hyde Park Plaza. There is a popular one in Montgomery. Since they
spring up for the holiday season and if you want to go there call information.
I personally went because I am collecting those little once a week houses that
Lazarus sells each year for $5.00. I started this year which led to a
railroad which led to a whole setup on the cabinet in my brand new beautiful
living room. Well you know how it goes. Anyway they have last year's houses
for $1.98 and that is how I saw the cookwear.
Mary Curtis
---------------------------------------------------------
Refd:1450
jibold@tso.cin.ix.net
11/25/95 13:15
22/3
1449
Subject: Re: Le Crusett Cookware (Sp)
Thanks Mary!
Jan
---------------------------------------------------------
becks@tso.cin.ix.net
11/26/95 00:25
435/8
1444
Subject: Re: Lunchbox for Mary's Husband
I hadn't time to read this board for a few days so I didn't know to look for
this but tonight I was in Swallen's in Western Hills. All their housewares
are 30% off. I saw a metal workman's type lunch box with the thermos there,
but just one of them. I really just glanced at it. They are apparently
closing out most of their small houseware stuff, keeping small appliances. I
love looking at stuff like that.
Becky Schneider
---------------------------------------------------------
becks@tso.cin.ix.net
11/26/95 00:34
1827/31
1438
Subject: Re: Christmas Present
Howard:
I have the Kitchen Aid regular mixer, not the ultra power or the one with the
bigger bowl. Mine has a 4-1/2 qt. bowl that twists off. The bigger one has a
bowl that I think is 5-1/2 qt and it has a little lever that makes the bowl
raise and lower, somewhat like Hobart's stand mixer for restaurants. Then
they came out with the ultra power one, which may be what you are talking
about. All I can say is this: I LOVE MY KITCHEN AID MIXER! It is absolutely
wonderful. The very first thing I made in it was mirangue cookies, the egg
whites beat up in about a minute. When I first got it I made some type of
yeast bread at least every week; the mixer dough hook kneads the dough to
perfection and takes the work out of it. You still get to shape the dough and
can knead it a little if you want, but it's so lovely to use.
A funny incident; my brother-in-law, a bachelor, didn't even have a portable
mixer so a couple of years ago we got him a portable mixer for Christmas. Our
daughter, who was about 10 at the time asked him if he just never baked
anything. When he replied, yes, he made cookies, etc., she exclaimed, " How
can you make cookies without a Kitchen Aid!?!"
Since I got mine, my sister and mother also got them and they're very
satisfied, too. The only thing different about mine from my mother's and my
sisters is that my bowl has a handle which is very nice for pouring angle-food
cake, regular cake batter, etc. Their's don't have the handles. The
replacement catalog at the time of my purchase listed the bowls without
handles at around $50, bowls with handles around $52. For two dollars, they
should give it to everybody. I definitely recommend a handle. However, I
don't think the 5-1/2 quart ones have handles. I really think you both would
enjoy this mixer.
Becky Schneider
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becks@tso.cin.ix.net
11/26/95 00:38
622/10
1434
Subject: Re: Dehydrator
I got a dehydrator three years ago and haven't used it much. However, my
mother dried some cranberries after cooking them for a short while in water
with sugar. They were terrific, like raisins with a snappier taste. I've
done apples. I'd like to do pears. I thought I'd use it more than I have. I
did a search (Veronica) on the word jerky and there were over 100 recipes and
I copied some of them but I haven't made any jerky yet. Sounds good, though.
I did a search on hte word dehydrator and didn't get anything. If you come up
with something really terrific, I would appreciate a posting.
Becky Schneider
---------------------------------------------------------
becks@tso.cin.ix.net
11/26/95 00:41
569/16
Subject: corn pudding
I got this new corn pudding recipe from a friend and it was such a hit at our
Thanksgiving dinner that I know I'll serve it regularly and also probably take
it to church dinners, etc. It's also easy.
1 stick butter or margarine
2 beaten eggs
8 oz can of cream-style corn
8 oz can of whole kernel corn
8 oz sour cream
1 box Jiffy corn muffin mix
Mix all together and bake at 350 for about 35-45 minutes. I used a 1-1/2 qt
casserole dish. This is really yummy. I would probably double the recipe for
a church dinner and use an oblong cake pan.
Becky Schneider
---------------------------------------------------------
Refd:1455
mcurtis@tso.cin.ix.net
11/26/95 13:53
387/6
1454
Subject: Re: corn pudding
By God, you got it! I tried like everything to get that recipe for
Thanksgiving. I love it. I made changes to another one trying to replicate
that one, and I am humiliated. My recipe was lousy. It was ok if you wanted
corn bread, but it wasn't wonderful like this one. Thank you very much for
finding it. I thought I would never be able to make this recipe again.
Mary Curtis
---------------------------------------------------------
hlawson@tso.cin.ix.net
11/26/95 18:58
983/15
Subject: Cookware
We found that Revere Pans and Farberware pans are good but they
won't hold up to the dishwasher. I ruined the Farberware this
way and they weren't so old. I melted them down by fogetting they
were on the stove so had to run out for another pan. This kept our
set new but when I reformed the handles started coming loose. We
now have on Calphalon and 5 All Clad. Both are great pans but
costly. We've notice that water boils faster and veggies cook in
a shorter time. The smaller pans are risky to use because its
too hot over the pan to stir but I think this would happen with
any 1 quart pan. A friend who goes to cooking school told us about
"Fine Cooking" mag. I wouldn't expect a library to have it but I think
it a good magazine. The Dec. issue reviews recipe software which
I have but I'm not impressed that much. It is Master Cook. I had
a Dos program that was good but any of them take forever to enter
recipes. Our trusty photocopier is much faster. Howard
---------------------------------------------------------
Refd:1457
jibold@tso.cin.ix.net
11/26/95 20:37
95/3
1456
Subject: Re: Cookware
Thanks for the info, all--I'll start saving my pennies for something a bit
better. . .
Jan
---------------------------------------------------------
hlawson@tso.cin.ix.net
11/27/95 12:41
140/3
Subject: Spinach Salad Dressing
Guess what lunch was today! Does anyone have a favorite dressing
for spinach salad? ours is ok but I've had better eating out.
Howard
---------------------------------------------------------
Refd:1459
Refd:1463
ddavison@tso.cin.ix.net
11/27/95 19:29
343/15
1458
Subject: Re: Spinach Salad Dressing
Howard,
My sister uses this dressing for Spinach Salads and says that it is also good
on fruit salads.
Blend together either by hand or in a processor:
1 cup oil
1/4 cup sugar
1/3 cup vinegar
1 Tbsp dry mustard
1 Tbsp celery seed
1 tsp salt
2 green onions, chopped
It's not low fat as you can see, but I did think that it was good.
Dora
---------------------------------------------------------
Refd:1476
wwick@tso.cin.ix.net
11/27/95 21:34
530/7
Subject: Re: Cookware
The last issue of Consumer Reports had a nice comparison feature on cookware
that is worth looking at. My basic philosophy has been that you need to
get used to spending quite a bit of money if you want good cookware. It doesn't
pay to buy the cheap stuff. The other issue is the range that you use. You
can be a little choosier if you have a gas range, if your cooktop is electric
you need to find a line of cookware that has the triple laminated bottoms
that sandwiches a piece of copper between the stainless or aluminum .
---------------------------------------------------------
kmlester@tso.cin.ix.net
11/28/95 10:52
481/8
1447
Subject: Re: Good pots & pans
We have been very happy with Circulon pans. They have tiny ridges
inside. Nothing sticks to them, and they have a long warranty.
We have tried Magnalite and Calphalon, and they were not nearly
as good. Sometimes you can get an omelet sized small pan on sale
for less than $30. I would recommend trying it, and either
starting with a small set or adding to your collection a piece
at a time. Good cookware is definately worth the price since
you will use it so much. Good luck!
---------------------------------------------------------
snewmark@tso.cin.ix.net
11/28/95 17:04
1660/45
Subject: Chocolate Raspberry Recipes
A while back there was a string o this theme. I don't recall seeing anyhting
like these incredible "Raspberry Brownies" - ENJOY!
2 sticks unalted butter softened
1 1/4 cups granulated sugar
1/2 cup firmly pcked light brown sugar
4 large eggs
1/2 cup unsweetened coca powder
(cocoa)
1 Tbsp Grand Marnier or Raspberry Brandy
1 tsp vanilla
1/4 tsp. salt
1 1/4 ups unbleached all purpose flour
1 basket (6 0z) fresh raspberries, picked over, rinsed only if necessary
GLAZE
4 oz, bittersweet chocolate, chopped
2 Tbsp Grand Marnier or Raspberry Liquer
2 tsp hot water
XXXX sugar
For the Brownies:
Position the rack in the middle of the oven and preheat to 325. Butter a 9X13
metal baking pan
In a large bowl cream together the butter and both sugars unitl fluffy. Whisk
in the eggs one at a time, beating well after each addition. Stir in the
cocoa, liquer, vanila and salt. Fold in the flour - do not overmix. Pour the
batter into the prepared pan. Sprinkle the raspberries evenly over the
surface of the batter. Bake until a tester inserted in the iddle comes out
clean - About 30 minutes. Cool completely in the pan on a rack.
For the Glaze:
Combine chocolate, liquer and water in the top of a double boiler. Set over
barely simmering water and stir until smooth. Cool slightly.
To Aseemble:
Cut the brownies into two by three inch bars. Sift XXXX sugar lightly over
the brownies. Then dip a fork into the glaze and drizzle decoratively oer the
tops. Let stand about 30 minutes until the glaze sets.
Can be prepared four hours before serving.
As you can assume from the ingredients these are very rich - and very good.
---------------------------------------------------------
jmerrill@tso.cin.ix.net
11/28/95 21:13
824/22
1458
Subject: Re: Spinach Salad Dressing
This is my favorite dressing for spinach (or any other salad, actually!)
I don't think I've posted it before
WHITE FRENCH DRESSING
3 tbsp. cider vinegar
3 tbsp. honey
6 tbsp. mayonnaise (fat reduced is OK)
1 tbsp. Dijon mustard
1 tbsp. freshly minced onion
Pinch of salt
1/2 cup vegetable oil (I use canola)
Heat vinegar and honey in small sauce pan until thoroughly blended.
Add remaining ingredients, except oil, and blend thoroughly in
blender, food processor or with hand mixer. Gradually add vegetable
oil and blend well. Keeps well in refrigerater about a week.
Another good dressing is Hidden Valley Butter milk ranch, not the bottled
kind,but the mix you make with buttermilk. And lastly, I have a good
spinach salad dressing that's catsup based. I'll post it when I find it!
Isn't spinach salad GREAT!?
---------------------------------------------------------
Refd:1464
hlawson@tso.cin.ix.net
11/29/95 00:27
618/9
1463
Subject: Re: Spinach Salad Dressing
Thanks for the dressings. I like spinach
too but it makes my teeth fuzzy. I just found out my cholesterol is great but
the tri-glycerides are a little high so I thought lunch time would be atime to
work on it. The recipe we tried didn't heat the ingredients so we'll try that.
We've got enough spinach to try both post recipes. I am aiming for my early
30's weight of 155=160 pounds. I'm at 195 so I am getting there and I am able
to be more physically active now than I have in 3 years so that good thing
will lead to another thing. I have lost 1 1/2 inches in height lately and four
inches from my waist line.
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kstrom@tso.cin.ix.net
11/29/95 10:43
242/4
Subject: Turkey Leftover Recipes
I am so tired of my old ones, and so is my family -- turkey
turnovers, that turkey\noodle thing that everyone makes,
turkey soup...... I KNOW that someone on this board has
a dish that will delight us all... Thanks in advance. Kristina
---------------------------------------------------------
mcurtis@tso.cin.ix.net
11/29/95 11:17
2133/34
Subject: Japanese Food
Dashi is a type of soup that is a staple in the Japanese diet. This stock
is used exactly as we use chicken, beef,vegetable , and fish stock. I think
it is a good recipe because many times we would like to have fish stock and we
don't have the bones. The only place I can find these is Findlay Market and
even then only on certain days. (If the recipe doesn't call for much you can
use clam juice, but that is expensive). The Japanese eat this soup almost
every day even for breakfast with a little miso sieved in. You buy miso at
any oriental store in the refrigerated section. You can also use this miso as
a type of tenderizer. For example wrap it around fish before you steam.
Well here is the dashi recipe. There are many recipes which require this
staple.
2 1/2 quarts cold water
A 3-inch square kombu (dried kelp), cut with a heavy knife from a sheet of
packaged kombu and washed under cold running water
1 cup preflaked Katsuobushi (dried bonito)
Pour 2 1/2 quarts of cold water into a 4 to 6 quart pan and, over high heat
bring it to the boil. Drop in the kombu, let the water come just to the boil
again, then immediately remove the kombu from the pan with tongs or a slotted
spoon and set it aside. Stir the Katsuobushi (dried bonito) into the boiling
water and turn off the heat. Let the stock rest undisturbed for about 2
minutes, or until the katsuobushi sinks to the bottom of the pan, then skim
any surface scum with a large spoon. Place a double thickness of cheesecloth
or a clean cloth napkin in a sieve set over a large bowl, pour in the stock
and let it drain through undisturbed. Remove the katsuobushi and set it aside.
The stock may now be used as the base for a soup or stew or as a cooking base.
Although best if freshly prepared occasion ichiban dashi can remain at room
temperature up to 8 hours without loss of flavor. Or it can be refrigerated
for as long as 2 days.
I think most of us would want to freeze the leftover stock.
This soup can be purchased in packages which are very similar to American
Lipton soups, but they are more expensive. (Convenient as the devil, though).
---------------------------------------------------------
mcurtis@tso.cin.ix.net
11/29/95 11:24
1548/32
Subject: Soy-and-Sesame-Seed Dressing with String Beans
1 pound string beans, or 1 pound fresh or defrosted frozen snow pea pods
Salt
1 cup dashi
1 tablespoon sugar
2 teaspoons rice wine (sake
1/4 teaspoon Japanese all-purpose soy sauce
Dressing 1/
1/2 cup white sesame seeds, toasted and ground into a paste with a mortar and
pestel
3 tablespoons rice wine (sake)
2 teaspoons sugar
2 tablespoons Japanese all-purpose soy sauce
Drop the beans into 2 cups of lightly salted boiling water, reduce the heat to
moderate and cook briskly uncovered for 8 to 10 minutes, or until the beans
are tender but still slightly resistant to the bite. Drain and run cold water
over them to stop their cooking and set their color.
In the same pan, combine the dashi, sugar, 1/4 tsp of salt, 2 tsp of sake and
1/4 teaspoon of soy sauce. Bring to a boil over moderate heat, add the string
beans (or snow peas) and return to the boil. Then remove the pan from the
heat and cool to room temperature
Over high heat heat 3 tbs of sake to lukewarm. Remove the pan from the heat
and ignite the sake with a kitchen match, shaking the pan gently until the
flame dies out. Pour the sake into a small bowl and cool to room temperature
Add the sake, 2 teaspoons of sugar and 2 tbs of soy sauce to the previously
prepared sesame paste and mix together thoroughly.
Pour the sesame dressing into a large bowl add the drained string beans or
snow peas and toss together until the vegetables are thoroughly coated. Taste
for seasoning and add more salt if necessary. Serve at room temperature as a
first course or salad.
---------------------------------------------------------
Refd:1471
mcurtis@tso.cin.ix.net
11/29/95 11:34
1944/33
Subject: Mushrooms stuffed with garlic goat cheese
From Caprial's Cafe-Mushrooms stuffed with garlic goat cheese
20 medium mushrooms 1/2 cup dry sherry
1 tsp olive oil 1/2 tsp chopped fresh rosemary
2 shallots chopped or 1/4 tsp dried
4 cloves garlic finely chopped 1 1/2 cups soft mild goat cheese
2 sundried tomatoes chopped 1 tbs unsalted butter
salt and pepper to taste
Remove the stems from the mushrooms and discard. Wipe the caps clean and set
aside.
In a small saute pan, heat the olive oil over medium heat. Add the shallots
and garlic and saute until they begin to give off their aroma, 2 or 3 minutes.
Add the tomatoes and sherry, bring to a boil and cook until almost all the
sherry has evaporated 4 or 5 minutes. Mix in the rosemary and remove from the
heat. Set the mixture aside to cool
Preheat the oven to 350 F gas mark 4
When the garlic mixture has cooled, add the goat cheese and mix together well
Stuff each mushroom cap with about 1 tablespoon of the garlic cheese.
In a baking dish large enough to hold all the mushrooms, heat the butter over
medium heat. Place the stuffed mushrooms in the dish, cheese side up. Bake
until the mushrooms are tender and the cheese bubbling, about 15 minutes.
Allow the mushrooms to rest for a minute or two before servint.
(I wouldn't throw the stems of the mushrooms away. I would stick them in a
plastic bag in the freezer to use in stock.)
I would love to make a double batch of these and freeze them to take to some
parties that we are going to. I don't know the best way to do that. Do you
think that I would just prepare them period and freeze them and reheat? It
seems that if you froze them before they were cooked the mushrooms might get
wierd. We are very interested in recipes with goat cheese. It is very low in
fat and much easier to digest than cow's milk cheese.
Mary Curtis
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bstatman@tso.cin.ix.net
11/29/95 21:18
132/2
Subject: Rice Cooker
Does anyone know anything about the one put out by Salton? I have heard that
using a rice cooker is the best way to make rice.
---------------------------------------------------------
dtrout@tso.cin.ix.net
11/29/95 23:04
315/6
1438
Subject: Re: Christmas Present revisited
Howard - by all means, get the Kitchenaid. I bought my wife one
22 years ago and it is still going strong. We often use it to
make bread, grind cheese, make ham salad and lots of other stuff.
Whatever you do , don't get your tie caught in it. You can't
stop it with just a tie! Good luck and have fun!
dave
---------------------------------------------------------
jmckee@tso.cin.ix.net
11/30/95 18:32
226/5
1467
Subject: Re: Soy-and-Sesame-Seed Dressing with String Beans
Mary, this dressing is also *terrific* with spinach; just blanch the spinach
for three minutes, drain, dress and ENJOY!
Thanks for the mushroom recipe too. I'm kind of in a mushroom period now, so
I'm going to try it....
---------------------------------------------------------
hlawson@tso.cin.ix.net
11/30/95 18:55
330/6
Subject: Bread Making
Months ago when we were discussing bread someone told me to use
a thermometer in the bread to check for doneness. I can't find
my printout or notes on the degrees. I think it was Jack who
offered that info. Will you do it again. The new Kitchenaid
Mixer arrived and I check it out. Its a might big box to wrap
. Howard
---------------------------------------------------------
Refd:1479
hlawson@tso.cin.ix.net
12/01/95 08:25
302/6
Subject: Bread Thermometr
After much searching I found Jack's recommendation for testing
for bread doneness. It was 180 degrees on a meat thermometer.
I just found a small shafted thermometer at K-=Mart. I'll
try Julia's recipe today. I had a failure on Kitchen Aid french
bread. My techniques aren't just right.
Howard
---------------------------------------------------------
Refd:1480
jibold@tso.cin.ix.net
12/02/95 17:03
434/11
Subject: Stew?
I just tried a McCormick "cook in the bag" stew mix, and was pretty
disappointed in the flavor, though I like the bag idea. (I know it's "instant
food", but I'm pretty busy lately. . .).
I think if I put my own seasonings in, it would work nicely, and I love
one-dish meals. Since I'm not really knocked out by any of my own stew
recipes, does anyone have any they're really fond of?
thanks in advance for any responses--
Jan
---------------------------------------------------------
Refd:1475
mcurtis@tso.cin.ix.net
12/02/95 20:52
663/9
1474
Subject: Re: Stew?
One of the secrets to any stew is seasoning. Somehow sometime no matter what
you do the meat does not seem to get tender or integrated into the stew
itself. It will, it seems to me always be improved by the addition of bay
leaves and some other herbs. Also, I spent a lot of energy on a crockpot stew
not long ago. I hadn't used the thing in ages. The flavor was fine but the
potatoes were raw even after cooking all day. I was told that you should
always put these vegetables on the bottom when cooking in the crockpot. You
don't need to worry about this so much on top of the stove or in the oven
because you tend to stir everything up. Mary Curtis
---------------------------------------------------------
Refd:1494
Refd:1508
hlawson@tso.cin.ix.net
12/02/95 23:44
240/4
1459
Subject: Re: Spinach Salad Dressing
We made the spinach salad dressing for lunch the other day. We
were out of green onion but had red onions in the salad. We used
the ingredients just as you gave them but heated it in a pan
for mixing. Thanks for sharing that. Howard
---------------------------------------------------------
Refd:1478
dbtz@tso.cin.ix.net
12/03/95 17:48
376/7
Subject: Stew?
I make stew in a 4-qt. Nesco roaster-oven. After the meat is browned for
about 10 minutes at 425 degrees, I reduce temp. to 325, add some water and
some V-8 juice (this gives it a good flavor), and a bay leaf. When the meat
is tender I add potatoes, carrots, etc. and cook until they're tender.
Sometimes for convenience I use the frozen "vegetables for stew".
Dorothy
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kpeter@tso.cin.ix.net
12/04/95 00:20
920/32
1476
Subject: Re: Spinach Salad Dressing
Here are 2 more recipes that we have liked a lot. They were given to us by a
friend many years ago.
SPINACH SALAD
(A _very rich_ blue cheese dressing)
2 hard boiled eggs - chopped
1 large red apple -skin on-diced
1/4 lb. Roquefort or blue cheese (crumbled)
1 c sour cream
1 c mayonnaise
Mix together ahead and refrigerate. Toss with 1 lb. spinach, cleaned and torn
in bite size pieces, just before serving.
There are many variations to try:
omit eggs
use more apples and less spinach
substitute roka dressing and mix with sour cream
TOMATO SOUP DRESSING on SPINACH SALAD
1 c salad oil 2 Tbsp. onion juice
3/4 c vinegar 1 can tomato soup
3/4 c sugar (or less) 1 clove garlic-peeled and cut in half
1 tsp salt
1 Tbsp. dry mustard
Mix and refrigerate for several hours. Toss with 1 lb. spinach, cleaned and
torn in bite sized pieces. The dressing will keep for several days.
Kathy
---------------------------------------------------------
jmckee@tso.cin.ix.net
12/04/95 15:46
196/8
1472
Subject: Re: Bread Making
Howard --
It was, indeed, I who posted about using the instant-read thermometer.
Let me check the exact temperature and post tomorrow; I think it's 155 or so,
but I have to make sure.
Jack
---------------------------------------------------------
jmckee@tso.cin.ix.net
12/04/95 15:47
137/4
1473
Subject: Re: Bread Thermometr
And I thought it was 155 -- my memory must be going; I can't remember my own
stuff!
What was the problem with the KitchenAid bread?
---------------------------------------------------------
hlawson@tso.cin.ix.net
12/05/95 14:43
568/10
Subject: French bread failure
The reason that batch of bread failed was that I didn't read and
put all the flour in at once and it was too much. The dough nearly
climbed out of the bowl. The next try on white bread was a
little better but on the second rising the dough fell when I moved
it to the oven and the loaves were heavy but I'm toasting it. I
might not be a bread maker after all but I can make a mean soup.
Today it was Lima Bean w/ham seasoned with bay leaf and oregano.
As soon as this 3 inches of snow falls and is over with I'm going
to the library for Julia's book . Howard
---------------------------------------------------------
Refd:1486
Refd:1487
jmckee@tso.cin.ix.net
12/05/95 15:43
574/8
Subject: Bread & Convection Ovens/
OK, now it's my turn to ask for help. A friend of ours just moved into a new
home in NE Indiana, where, for the first time, she has a convection oven. SHe
says she hasn't been able to bake a decent loaf of bread since they moved in
-- it's always too brown, or burned, even, outside by the time the inside's
done. Now, she *can* turn off the convection utility and use it like a normal
oven. Does this sound like a good idea? Anybody with a convection oven who
knows what she might be doing wrong or any old practices she should break when
making bread with convection?
---------------------------------------------------------
mcurtis@tso.cin.ix.net
12/05/95 15:45
864/12
Subject: Going out of business
For the benefit of the local people, we accidentally stopped at Swallen's on
Red Bank Road, our old stomping grounds for many years. They are going out of
business and have really good prices on a lot of kitchen items. I just bought
the last cast iron teapot in the world I think. It has a lid that doesn't
detach and a handle that is like a spring. It is just like everyone's
grandmother had simmering on the stove all day long. I am just wondering if
needs to be seasoned the way the skillets have to be seasoned. I heard from
someone that you use 1/2 lard and 1/2 oil and am going to season a lid that I
have that is very rusty. But I don't know if you do the same thing to the
great teapot. I love it. Right now it has cinnamon sticks in it and I am
going to throw in some old cloves that are outdated and maybe a little orange
rind. Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
12/05/95 17:55
1015/16
Subject: cinnamon ornaments
Well since we don't have stained glass the way Howard does here is a recipe
for making Christmas ornaments that I picked up from another list (I didn't
pick up the ornaments from another list I picked up the recipe).
Mix 3/4 cup applesauce with one 12 oz bottle of ground cinnamon to form a
stiff dough. Roll out to 1/4 inch thick. Cut out with cookie cutters (angel,
star, tree). Use a drinking straw to cut out a hole for the ribbon.
Carefully put on a rack to dry. Let air dry for several days, turning
occasionally. ( YOur house will smell great). Tie ribbon through the hole
for hanging. Someone suggested using some nutmeg or cloves. I think this
might be a good way to get rid of outdated dried spices. You know they have a
short shelf life but I have spices in my cabinet that are 4 or 5 years old.
Also if might be good to investigate that coop in the area to buy a large
quantity if you really want to make these things. There is a coop in North
College Hill, isn't that right?
Mary Curtis
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wwick@tso.cin.ix.net
12/05/95 20:33
1769/24
Subject: Bread & Convection Ovens/
The convection oven is a great piece of equipment, I do not have one in my
kitchen at home but I am a disributor for 15 lines of commercial cooking
equipment, and we handle about 8 different types of ovens many of them
convection. In the foodservice industry we advise our clients that if you
take a standard recipe from a conventional oven (no moving air) and convert
to a convection oven (fan moved air) that you should reduce your baking
temperature by 50 F and reduce the bake time by 30%, as a starting point.
I expect this works in a domestic oven. So if the original recipe was to bake
the bread at 350F for 40 minutes, your convection oven recipe would be to
bake at 300 F for 25-30 minutes. This should take care of the excessive
browning, the crust will be crisper/thinner, and the interior will get
finished. It sounds like the higher temperatures are sealing the outer surface
building a thick crust, and then the oven heat doesn't get to develop the
dough in the center of the loaf. You will also get a better rise at the lower
temperatures, because the crust will stay soft longer. Don't panic when it
seems like it's not browning, the convection oven dopes most of it's browning
during the last 10% of the bake cycle, so it may look like a white loaf for
the first 20 minutes, but don't worry it will finish nicely! I have a test
kitchen that I use for demonstration purposes and the convection oven is a
great piece of equipment to bake bread, roast meats, bake cookies. Lemon
meringue pies and muffins do not do well, they tend to pull the muffin dough
toward the fan, and meringue is te same problem. In these cases, we turn off
the oven until the muffin or pie peaks,and then bring on the fan to finish
or leave it off for the entire bake cycle.
---------------------------------------------------------
Refd:1489
flr@tso.cin.ix.net
12/06/95 09:31
342/8
1481
Subject: Re: French bread failure
Howard,
Sorry about your French bread failure. Now that we are in the
winter season again, I will dig out my Julia recipe and see
if I can make another successful batch. Her instructions
are detailed but it is worth following them, I guess.
Can you tell us more about the lima bean and ham soup?
Did you use the large dried limas?
Faye
---------------------------------------------------------
kstrom@tso.cin.ix.net
12/06/95 11:00
212/4
1481
Subject: Re: French bread failure
I swear by the french bread recipe in a vintage Fannie Farmer CB
that I treasure..... she says that the key is to put a pan of
boiling water on the rack below the bread while it is baking.
Works every time.
---------------------------------------------------------
hlawson@tso.cin.ix.net
12/06/95 11:18
613/9
Subject: Lima Bean Soup It's much like making any other bean
Limas or cook longer in a heavy pan with salt. We are eating off a huge han
so I cubed about a cup of ham, sliced a number of carrots, cubed potatoes and
continued to cook until the vegs were done. I seasoned with bay leaf, oregano
and salt and pepper and this can be a good lunch or supplemented for a dinner
meal. Be sure to use your Beano with the first bite. PS I trimmed all fat
from the ham first. hope this helps you Faye to get a pot going. Howard
PS again, you can see that this is very basic and any cook will
immediately add ingredients. For a really different approach, add a
little cloves.
---------------------------------------------------------
jmckee@tso.cin.ix.net
12/06/95 12:07
218/4
1485
Subject: Re: Bread & Convection Ovens/
Thanks *so much* for the information! I've forwarded it to my friend.
BTW, we're talking about buying or building a house ourselves in the next
couple of years. I need a bigger kitchen! Can I e-mail you for info?
---------------------------------------------------------
Refd:1491
jmerrill@tso.cin.ix.net
12/06/95 17:48
912/13
Subject: Seasoning Cast Iron Cookware
I season mine by rubbing all over with non-salted vegetable shortening.
Then place on a foil covered cookie sheet (the kind with sides) in an
oven at low temperature for several hours. When pot has cooled, scrub
well with boiling water, but no soap. I still find that you have to
actually use the item several times to really get the seasoning to
"kick in". When I first got married my husband was stationed in Georgia.
I bought some cast iron and didn't know how to season. Since I was away
from home and family, I asked some of my fellow co-workers on the base
how they did it. An admiral's wife (from down South) told me that the
southern way was to throw the item in the fireplace while you have a nice
big fire going. When the fireplace is completely cold, remove it and
scrub it up really well. I thought that this was pretty bizarre and
never tried it, but I'll pass it on for what it's worth.
---------------------------------------------------------
Refd:1495
Refd:1532
wwick@tso.cin.ix.net
12/06/95 19:13
201/3
1489
Subject: Re: Bread & Convection Ovens/
Feel free to E Mail me anytime, and I will send you information. I do only
handle commercial stuff, but I do have a line of commercial ranges that we
sell to homeowners.I am (wwick@tso.cin.ix.net)
---------------------------------------------------------
wwick@tso.cin.ix.net
12/06/95 19:19
503/7
Subject: Seasoning Cast Iron Cookware
The method you used for seasoning is correct. What you are trying to do is
develop carbon in the pores of the pan, and cast iron is guite porous. When
they threw it in the fireplace they were doing just that. Eventually the pan
will have a nice dark finish, and it will be nice and slippery. Do not clean it
with soap. If you go into a restaurant kitchen their favorite pans will be
nested together, when the chef is done, they just wipe with a towel, and if
you scrub their pan you are in trouble.
---------------------------------------------------------
dean@tso.cin.ix.net
12/07/95 05:46
225/3
Subject: Cinnamon & Spice
Most of the spices Have about a one year shelf life, best way to buy them is
in bulk , Mediterranean Imports in findlay market sells Bulk spices, at much
more reasonable prices than store. Chek the place out, It is great
---------------------------------------------------------
kit@tso.cin.ix.net
12/08/95 07:55
625/11
1475
Subject: Re: Stew?
I know I'm late with this but...for stew, I use a recipe for beef
stroganoff...the main spice being paprika. I add potatoes, carrots, mushrooms
(whole) and sometimes some pearl onions. I make it this way because one son
only likes mushrooms...the other son likes the potatoes...both love the
meat....and I like the vegetables. If I want I can divide the stew before
putting the veggies in and have a little beef stroganoff(by adding sour cream)
on the side.
Oh...btw...I don't add the sour cream if I want it to be stew. The gravy is a
rich brown color (not as grey-brown as a regular stew) and the flavor is
delicious.
---------------------------------------------------------
Refd:1496
steveo35@tso.cin.ix.net
12/08/95 11:17
865/19
1490
Subject: Re: Seasoning Cast Iron Cookware
<< An admiral's wife (from down South) told me that the
southern way was to throw the item in the fireplace while you have a nice
big fire going. When the fireplace is completely cold, remove it and
scrub it up really well.>>
Gads! That's a good way to ruin a good piece of cast iron! If the fire is
hot enough you would end up oxidizing the finish. The only
way to clear that up would be with a grinder.:(
I season my cast iron with peanut oil, setting the stove to a the highest
temperature I can w/o burning the oil. (Peanut oil has a high flash point.
I then let it sit for several hours, keeping the item liberally coated. If
I'm doing several pieces, (one at a time) I'll have the first items swimming
in oil since I'll reuse it later on.
I wash soiled iron with soap & lightly recoat and warm the item for about 15
minuets. Works great!
Steve
---------------------------------------------------------
jibold@tso.cin.ix.net
12/08/95 14:35
237/8
1494
Subject: Re: Stew?
Kit, that sounds great! If you have the time, you could post the actual
recipe--I assume you'd brown the meat, add paprika & salt & pepper, etc.?
Stove top or oven? Cut of meat?(Am I asking too many questions here?)
Thanks,
Jan
##
---------------------------------------------------------
Refd:1497
kit@tso.cin.ix.net
12/09/95 00:56
859/23
1496
Subject: Re: Stew?
I had to look around to find my exact recipe. I use one that is really for
meatball stroganoff that my mother-in-law gave me. I substitute eye of round
roast for the meatballs for stew. Usually I just make the roast beef and when
it's cool, I dice it for the stew.
Here's Grandma's Meatball Stroganoff
2# ground beef
1.5 c. bread crumbs
1.5 c. milk
1.5 tsp. salt
pepper to taste
Form all into meatballs and brown in butter. Set aside.
Saute 2 med. onions and one 6oz. can mushroom caps in butter. Add 1 Tbls.
paprika and 3 Tbls. flour and stir well; add 2 Tbls. chopped parsley, and
gradually add 2 cans of Campbells consomme and 3 Tbls. sherry.
Put meatballs into sauce and simmer for 1 hour. When redy to serve add 1
carton of commercial sour cream and 1/2 tsp. worchestershire sauce. Serve with
hot fluffy rice.
From the kitchen of Jeanne Kotcher
---------------------------------------------------------
Refd:1498
jibold@tso.cin.ix.net
12/09/95 01:06
92/4
1497
Subject: Re: Stew?
Thank you, Kit, I really appreciate that. with this weather, it sure sounds
good!
Jan
---------------------------------------------------------
mcurtis@tso.cin.ix.net
12/09/95 09:32
1319/18
Subject: Ky. Cream Candy
Yesterday I tried for the 200th time to make Ky. Cream Candy. For the 198th
time it was a disaster. Yes two times when I made it it was creamy and
wonderful. The lady at Fantasy Frosting in Newport told me one of the most
important things to remember is do not touch it until it is comfortable to the
touch. Well it started to run off my marble slab and I took knives all around
to get it back up. You guessed it. That all turned to sugar. The lady was
right. Of course by then I was disgusted and pretty soon the whole thing was
sugar. I used to do this on my marble bar top and My good sport husband would
clean up batches of this while compulsive ole me kept trying. I want so much
to make this stuff for my son and his wife in Pakistan. Today I am going to
try a different recipe which is supposed to give the same results. You all
know this candy. It is that wonderful creamy white stuff that sells for about
$10 a pound. The lady at that store said that next week she might have a
class and if so she'll call me. I would be surprised this close to Christmas
but if she does I'll let you all know. Candy is the trickiest thing in the
world. Well, piecrust is right up there in that category. But there is no
question, Ky. Cream is #1. I'll let you know how this new recipe goes.
Mary Curtis
---------------------------------------------------------
Refd:1500
becks@tso.cin.ix.net
12/09/95 11:40
524/11
1499
Subject: Re: Ky. Cream Candy
Is this like what I call divinity? (Beaten egg whites, cooked syrup, pour in
slowly?) If not, could you please post the recipe? I love to make Christmas
candy and my favorites are caramels, English toffee, peanut brittle, peanut
butter fudge, chocolate fudge, coconut bon bons, buckeyes.... that's all I can
think of off the top of my head. I do have a super-easy chocolate fudge
recipe that calls for Velveeta cheese. It's the creamiest most heavenly fudge
I've ever had.
(My mouth is watering.)
Becky Schneider
---------------------------------------------------------
Refd:1501
kstrom@tso.cin.ix.net
12/09/95 20:43
319/5
1500
Subject: Re: Ky. Cream Candy ETC!
Fudge made with Velveeta?! Wow -- that is amazing. While we are
waiting for Mary's recipes will you please post your delights?
Also, my mom used to fill dates with a creamy something but that
was one recipe I did not inherit -- have any clue? Thanks.....
And, yes, 'tis the season to be cooking...... Kristina
---------------------------------------------------------
Refd:1502
kit@tso.cin.ix.net
12/10/95 00:40
627/9
1501
Subject: Re: Ky. Cream Candy ETC!
It sounds like your mom may have made sugar plums...at least that's what we
called them. You take a date and take the pit out then fill the cavity with
hard sauce. Then you push a skinned salted almond in the hard sauce and roll
the whole thing in sugar. There were 4 kids in our family so we were given the
job of shelling and skinning the almonds...and we did many many pounds of them.
I usually ended up making the sugar plums. I continued the tradition until
just a few years ago when I decided that the sugar plums were one of the
definitely unhealthy traditions in my family. They've been discontinued in
this house.
---------------------------------------------------------
Refd:1503
kstrom@tso.cin.ix.net
12/10/95 12:08
590/10
1502
Subject: Re: Ky. Cream Candy ETC!
Kit, you are right on target!!! Oh my, I did not remember how
sinful those things were and as a result I am sure I will not
make them either this year, but still felt my recipe archives
were incomplete without them! Speaking of such things, being
the designated archivist in this vast family of mine,
I have so many cookbooks that contain other suched wicked treats.
My Dad was in Sweden last year and when he came back he asked me "Kristina,
how come the Swedes are still allowed to eat all of the food that
is taboo here in the States, and seem to thrive?"
Any comment from anyone?
---------------------------------------------------------
Refd:1504
jibold@tso.cin.ix.net
12/10/95 19:58
224/5
1503
Subject: Re: Ky. Cream Candy ETC!
Maybe it's the "big picture" thing--if they eat pretty healthy stuff most of
the time, and occassionally snack on the goodies, or really go to town during
the holidays, it's probably okay. Not to mention genes. . .
Jan
---------------------------------------------------------
becks@tso.cin.ix.net
12/10/95 23:01
332/17
Subject: Velveeta Fudge
Here's the Velveeta Fudge Recipe I mentioned.
4 pounds powdered sugar sifted with 1 cup cocoa
Melt in microwave: 1 pounds butter
1 pound Velveeta
Mix all together.
Press in pan. Decorate with pecans if desired.
Hint: Use a big bowl to mix, it makes a bunch. Refrigerate. Enjoy.
Becky Schneider
---------------------------------------------------------
mcurtis@tso.cin.ix.net
12/11/95 11:38
2060/31
Subject: Kentucky Cream Candy
Here is the recipe that varies little from book to book. It is very difficult
to make because it requires patience. But if you succeed you will have the
most marvelous candy known to mankind. One important thing they never taught
us in school. Water boils at 212 F. That is at Sealevel. I have burned
candy and returned candy thermometers and had other disasters (this from
someone who can cook almost anything creatively), and discovered that you must
check your candy thermometer every single time by putting it in water to boil
for a few minutes and adjusting for the differences which come each day--as
much as 8 degrees up or down. Then when you know this you are on your way.
Another very very important thing that none of the books tell you about this
particular recipe: do not disturb it after it is poured until it cools down
to a comfortable temperature. This is exactly what we learned when we make
fudge it should cool to about 110 or it Will turn to sugar. It helps if you
have a marble slab. You can purchase these at Letcher's in Kenwood Mall or
any Homegoods store. I got the best results using my marble bartop but what a
mess it made for my husband. This is the best stuff.
Ky. Cream Candy
3 cups sugar 1 cup whipping cream
1 cup boiling water 1 pinch baking soda
1 pinch salt 1/4 cup butter
Put sugar and water in large cooking kettle. Stir and mix until sugar is all
dissolved. Gring to boiling over low heat and cook without stirring to firm
ball stage. Put salt and soda into the cream and add this slowly to the
syrup. (I think this is where you can go wrong if you add it too quickly and
lower the temperature if you don't go slowly enough) Add the butter and cook
to hard ball stage. Pour candy onto a lightly buttered marble slab. When
cool enough to handle, start pulling and continue pulling until the candy is
firm enough to cut with scissors. Mary Curtis
(Sorry to take up so much paper. I hope your candy-making is successful)
---------------------------------------------------------
Refd:1509
Refd:1511
mcurtis@tso.cin.ix.net
12/11/95 17:37
1149/26
Subject: Candy Recipes from Washington Kentucky
Easy Recipes
Walnut Bourbon Balls
5 dozen vanilla wafers 2 tbs cocoa
crushed (2 1/2 cups) 1 cup confectioners sugar
1 cup chopped walnuts 3 tbs corn syrup
1/4 cup bourbon Confectioners sugar
Mix wafer crumbs with cocoa, 1 cup confectioners sugar, and nuts. Ad corn
syrup, bourbon and mix well. Form into 1" balls and roll in confectioners
sugar. Store in refrigerator well covered until ready to serve. Makes about
3 dozen.
Old Fashioned Potato Candy
3/4 cup boiled, 1/4 tsp salt
mashed potatoes 1/3 cup cocoa
1 tsp vanilla 4 1/2 cups confectioners sugar
Combine mashed potatoes, salt and vanilla and gradually beat in the cocoa and
sugar until stiff enough to make into balls. Dip potato balls into this and
then place on waxed paper. Refrigerate
Chocolate Dip
Melt 6 oz. pkg. chocolate chips, 1 cup evaporated milk, tsp butter in
saucepan, stirring constantly. Cook until thick. Dip potato balls into this
and place on waxed paper.
Mary Curtis
---------------------------------------------------------
jblack@tso.cin.ix.net
12/12/95 12:29
212/3
1475
Subject: Re: Stew?
I often add a cup or two of beer to stew "stock". This works in the
crockpot also. Always put veggies in first in the pot. I recently
put frozen peas and canned mushrooms into stew...dash of nutmeg, also.
---------------------------------------------------------
jblack@tso.cin.ix.net
12/12/95 12:38
218/4
1506
Subject: Re: Kentucky Cream Candy
Mary,
I was told by my mother notto make candy on a day with high humidity.
By experience, I've found this to be true. Batches of cream candy and
fondant are sugary, not creamy, when made on rainy and snowy days.
---------------------------------------------------------
Refd:1510
mcurtis@tso.cin.ix.net
12/12/95 14:21
598/9
1509
Subject: Re: Kentucky Cream Candy
Yes, I heard that, too and thought that might be a problem. But I have a
gadget that accurately measures the humidity in the air because I have a piano
that needs 50% humidity. Also we have a new furnace with a humidifier.
Humiditiy shouldn't be a problem in our house, and even though it is wet
outside in the dry winter air it would be more of a problem to have excessive
dryness than wetness. I might be wrong about this and the furnace might
create an artificial environment. I think your mother's rule might really
apply to humid summer weather but again I might be wrong.
Mary Curtis
---------------------------------------------------------
Refd:1516
kstrom@tso.cin.ix.net
12/12/95 23:09
296/5
1506
Subject: Re: Kentucky Cream Candy
Thank you Mary -- your insights are so welcome in re temperature
and boiling points. I was FORCED to be aware of such detail when I lived in
Colorado and British Columbia, but never translated those experiences
to our Cincy clime. Will pay more attention now..... again,
thanks. Kristina
---------------------------------------------------------
sblais@tso.cin.ix.net
12/12/95 23:55
443/9
Subject: Diabetic cookbook
Hello:
My father-in-law was recently diagnosed with diabetes, and a few years agao he
had heart problems, so was supposed to eat healthy because of that. I'm
looking for a good cookbook for him and his wife. He likes basic meat and
potatoes, butter, and not too many veggies, although he is trying too branch
out! Are there any good cookbooks out there someone can recommend for a
special diet for "real" people? Thanks in advance.
Sandy
---------------------------------------------------------
Refd:1515
rwhitney@tso.cin.ix.net
12/13/95 08:44
171/3
Subject: Re: Spice life
One year shelf life for cinnamon & spices? Does this mean that the spices in
the wedding present spice rack should be thrown out in honor of our 30th
anniversary? :)
---------------------------------------------------------
rwhitney@tso.cin.ix.net
12/13/95 08:47
410/7
Subject: Need breaded pork chop recipe
Seems simple, but I can't remember - after breading, do you brown & then cook
covered stove top? How long? Or do you bread & then bake a la Shake & Bake
(we find Shake & Bake coatings too salty.) And are the best chops for
breading thin or thick? I found a recipe in Joy of Cooking but it said brown
for 20 minutes - that doesn't seem long enmough to cook pork? Any recipe
appreciated - Rosemary
---------------------------------------------------------s
---------------------------------------------------------
mcurtis@tso.cin.ix.net
12/13/95 12:51
613/8
1512
Subject: Re: Diabetic cookbook
If you live in the Cincinnati Area (Or for that matter any town) head for the
nearest library and check out cookbooks that look promising. I have been
doing that for a long time. Only then do you want to commit youself to the
expense of buying the cookbook because they are expensive and many of them
only have a few things which you learn to love. There are a zillion cookbooks
for heart patients (Call Christ Hospital's Cholesterol Center and ask the
dietician for best recommendations). Diabetes is more critical because you
can't substitute. The library is your best choice. Good luck. Mary Curtis
---------------------------------------------------------
jmerrill@tso.cin.ix.net
12/13/95 21:30
630/10
1510
Subject: Re: Kentucky Cream Candy
Please don't apologize for taking so much space when you're posting
such lovely recipes! I, too, heard that temperature and humidity
were a definite factor. Many years ago I cut out a recipe for this
that was in the local newspaper. It was from some ladies who made
it locally. A few years ago I lost the recipe and I am so glad to
have one back again! I seem to remember putting my marble slasb
out in the cold weather to get really cold before putting the candy
on. I used the recipe a few times before I lost it and didn't have
any failures. This definitely is a recipe to strive for! It is
heavenly beyond belief!
---------------------------------------------------------
Refd:1518
bstagg@tso.cin.ix.net
12/13/95 22:16
661/21
Subject: Old Ham
Question:
Down in central Kentucky, they have what they call "old ham." It is
basically a cuntry cured ham that has been aged for more than a year.
My wife's father used to fix an old ham about this time of the year. He
would soak it in water, boil it for several hours and then bake it enough
to brown it. It was delicious!
His trick was to put Coca-Cola in the water, and at some point put brown
sugar on it, too.
The trouble is, we have lost his instructions. We bought this lovely ham
and don't know how to fix it!
Does anyone know the method?
Bud
PS and I forgot to say he put vinegar in the water, too. How much of anything
we do not know.
---------------------------------------------------------
Refd:1519
mcurtis@tso.cin.ix.net
12/14/95 10:06
167/3
1516
Subject: Re: Kentucky Cream Candy
Well, please make some and let us know how it is. I remember now about
chilling the marble slab. Maybe then it would instantly cool and not run off.
Mary Curtis
---------------------------------------------------------
Refd:1525
Refd:1526
mcurtis@tso.cin.ix.net
12/14/95 11:11
320/5
1517
Subject: Re: Old Ham
Bud, is an old ham different than a country ham? I need to know the
difference because I have a very accomodating butcher who loves to cook. He
could find this if we know that it is different. (Country ham is the whole
ham that is salty. I have never heard of old ham but would like to try it for
the holidays.)
---------------------------------------------------------
Refd:1520
bstagg@tso.cin.ix.net
12/14/95 11:16
284/8
1519
Subject: Re: Old Ham
Old ham is a country ham that is aged for more than a year. It is very salty
and just like a country ham, except for the aging.
I've had some that was several years old. It turns gray. Like a fine cheese,
it improves with age. The really old ones are an aquired taste.
Bud
---------------------------------------------------------
Refd:1521
steveo35@tso.cin.ix.net
12/15/95 08:35
607/16
1520
Subject: Re: Old Ham
Bud,
My wifes family are from E. Kentucky and fixed some of the best hams I've ever
laid lips on. :) YUM!
Her Nanny had several recipes that she unfortunately took to the grave with
her, one of them being her glazed ham. What I can remember is a long soaking,
water only (I think) and being baked slowly with a glaze made from brown sugar
,vinegar whole cloves and lord knows what else. When she was done the ham had
a hard glaze on it. Honey baked hams don't even come close!!
We've got her cook books and I'll drop you a line if I find anything.
Makes me hungry just thinking about it!
Steve
---------------------------------------------------------
steveo35@tso.cin.ix.net
12/15/95 08:38
156/4
Subject: Gumbo fixins
Is anyone aware of a local source or mail order company where I can get cajun
ingredients like alligator sausage, crawfish, file' and the like?
Thanks
---------------------------------------------------------
Refd:1527
Refd:1549
lisamcc@tso.cin.ix.net
12/15/95 15:14
393/11
Subject: Memory Jogger: Busy Bee Blue Cheese French Dressin
Hi,
Before the Busy Bee became 'hip' as it is now, it used to have the the most
wonderbul Blue Cheese French dressing for salads. Did anybody ever have the
recipe? It's the French dressing part that I can't replicate. It was nothing
like the bottle orange stuff that passes for French dressing.
I know asking this is a long shot, but I still fondly recall that dressing.
thanks
Lisa
---------------------------------------------------------
mcurtis@tso.cin.ix.net
12/16/95 13:43
530/20
Subject: Sauerkraut salad
Wasn't someone looking for this a while back?
1 can#2 1/2 Sauerkraut, drain thoroughly
1 cup bean sprouts (optional) drained
1 cup chopped celery
1 cup diced peppers - green and red (or just green if red is not in season).
Add a little cut up pimento for color.
1 small onion chopped
1 tsp celery seed
Mix all ingredients
Heat and stir in pan:
1 1/4 cups sugar
1/2 cup salad oil
1/2 cup vinegar
Cool. Pour over first mixture and let stand several days (at least 4) in
refrigerator. Stir at least once a day.
Mary Curtis
---------------------------------------------------------
kakeladi@tso.cin.ix.net
12/18/95 08:58
567/14
1518
Subject: Re: Kentucky Cream Candy
I've been reading all the comments about cooking candies.
Right, your marble should be cool. One thing I do is make fondant FIRST.
This way it is always cool enough. Right, don't mess with what runs off
the marble - before it is cold. I tried to find my fondant recipe...
will export it from my db, then upload it tomorrow. Its a little different.
Right on about checking your thermometer - and don't try to make cooked
candies when its rainy.
I teach candy making...know Barb at Fantasy in Frosting. She's good.
Dolores at Sugarcraft -- like FIFrosting...
#
---------------------------------------------------------
kakeladi@tso.cin.ix.net
12/18/95 09:06
1605/39
1518
Subject: Re: Kentucky Cream Candy
---------- Pro-Exchange format from Meal-Master (tm) v6.41
Title: Cooked Fondant
Categories: Candies
Servings: 20
5 c sugar
1 c Coffee Rich or Half & Half
1 c cream (no sub!)
4 tb margarine or butter
1/2 t Cream of Tartar
Combine butter, sugar, Coffee Rich, cream & Cream Of
Tartar in a heavy saucepan. Stir until sugar is well
moistened. Place on high heat. Bring to boil then
cover mixture for 2-3 minutes (to prevent sugar
crystals from forming). Uncover & place thermometer in
boiling mixture. COOK WITHOUT STIRRING. Wipe any
crystals from sides of pan. Cook to exactly 236
degrees. Immedietely pour out onto a marble slab.
When heat is no longer coming from the mass of
candy...test it with your finger tips or wrist...when
the dents made with your fingers remain for a little
time instead of filling in immedietely & candy is luke
warm, candy is ready to work. Work fondant with candy
paddle until it sets up. Allow it to rest 15 minutes,
covered. Then knead it until perfectly smooth. Like
magic, the "crumbs will turn to wonderful creamy candy!
Form into a ball, place on Saran wrap & into a bowl
that can be tightly sealed.
This fondant is best if kept a day or so before
using, but may be used I Hints: For stiffer fondant,
cook 1-2 degrees more. Freezing makes it sticky.
Add Dry Candy Fondant or powdered sugar to Dolores
McCann, Sugarcraft, 1143 S. Erie Blvd (Rt.4) Hamilton
OH 45011 PH: 513-896-7089...ask for Sue
-----
You might want to try this one...I KNOW it works. Happy Holidays
---------------------------------------------------------
bolo@tso.cin.ix.net
12/18/95 10:42
810/17
1522
Subject: Re: Gumbo fixins
>Is anyone aware of a local source or mail order company where I can get cajun
>ingredients like alligator sausage, crawfish, file' and the like?
>
>Thanks
I don't know about the sausage, but Jungle Jim's market in Fairfield has file,
and many of the spices. They also have crawfish, and I picked up some
andouille sausage from them the other day (andouille an alligator sausage are
different, right?)
However, I am a big fan of a spice house in Wisconsin called Penzeys. They get
spices from all over the world and grind them weekly. Their cajun spice is
much lower in salt than many commercial varieties, and their Hungarian Paprika
makes an excellent Paprikas or stuffed pepper. I have always been a satisfied
customer of theirs, and I could post their number and address if anyone is
interested.
---------------------------------------------------------
Refd:1528
steveo35@tso.cin.ix.net
12/18/95 16:28
124/6
1527
Subject: Re: Gumbo fixins
<>
We're _always_ interested! Please post!
Steve
---------------------------------------------------------
lisamcc@tso.cin.ix.net
12/19/95 10:42
411/9
Subject: Sidedish Suggestions to Accompany Veg. Lasagna
I would appreciate any suggestions for a vegetable sidedish to accompany a
vegetarian lasagna that will have spinach in it. I am going to a party and
have been asked to bring the sidedish. Using available fresh vegetables, any
suggestions? I can always fall back on a broccoli cream cheese back I have,
but I am hoping for something different -- and easy.
Thanks for ideas and recipes in advance.
Lisa
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Refd:1540
mcurtis@tso.cin.ix.net
12/19/95 11:29
2658/48
Subject: Vegetable to accompany Lasagna
This recipe is from the Frugal Gourmet and serves 8. You can double it
Fried Mixed Vegetables with Garlic and Lemon Olive Oil
1 1/2 cups cauliflower florets 1 cup peeled and sliced yellow onion
1 medium green zucchini, sliced into 1 cup julienned fresh fennel bulb
1/4 inch pieces 1 small cored and julienned red
1 medium yellow zucchini, sliced into sweet bell pepper
1/4 inch pieces Salt and pepper to taste
2 Tablespoons olive oil 1 cup coarsely chopped radicchio
4 cloves garlic peeled and sliced 2 tablespoons Lemon Olive Oil
Parboil the cauliflower in lightly salted water until almost tender, about 4
minutes. Remove with a strainer, reserving the boiling water. Rinse the
cauliflower in cold water to stop the cooking. Drain well. Blanch both types
of zucchini for 1 minute in the same water; drain. Rinse and drain like the
cauliflower. Set the parboiled vegetables aside.
Heat a large frying pan and add the 2 tablespoons of plain olive oil,
the garlic, onion, julienned fennel, and red bell pepper. Saute until almost
tender, about 5 minutes. Add the reserved vegetables and saute everything
together until tender. Add salt and pepper to taste, the radicchio, and Lemon
Olive oil. Saute for 30 seconds to make the radicchio collapse.
Lemon Olive Oil
6 large lemons, the ripest you can find
4 cups extra virgin olive oil
Peel the lemons using a potato peeler, making sure that you do not remove any
of the white pith. This should yield about 1 cup of lemon peel. Save the
peeled lemons for juice in other dishes. Place the peel in a mortar along
with 1/4 cup extra virgin olive oil. With the pestle, pound and rub the peel
and oil together for 1 minute. Remove to a 2-quart glass jar or sealed plasti
container and add 3 3/4 cups additional extra virgin olive oil. Allow to mari
nate 4 days at room temperature. Strain the oil and discard the peel.
(I am sure you can do without the mortar and pestel if you don't have one.
And if you are limited in time just add some the juice of two fresh lemons to
2 tablespoons of olive oil.
My notes. Radicchio is expensive. I wouldn't let that stop me. Use some
finely sliced Chinese cabbage or eliminate this all together if you wish. One
other suggestion I would make. Since this dish is going to travel and you
will probably heat it up, I, myself, would top it with some fresh grated
parmesan cheese or even better some feta cheese. (But then I usually always
change recipes)
We will keep looking for other vegetable recipes for you if you don't like
this one.
Mary Curtis
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Refd:1531
jibold@tso.cin.ix.net
12/19/95 15:13
88/3
1530
Subject: Re: Vegetable to accompany Lasagna
That veggie recipe sounds good--how is the taste of the finished product,
exactly?
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lparker@tso.cin.ix.net
12/20/95 09:41
788/12
1490
Subject: Re: Seasoning Cast Iron Cookware
I have tried the oven method, but the stove top method works just as well if
not better. I get the pan warm, spread a nice pool of canola all over it and
leave it on low for a couple of hours. Scotch brite works well to clean it,
without soap, though salt is great for mild stuff, and the sooner it is
cleaned the better. MUCH better. Stuff will wipe right out of it if it is
hot. Sort of like the chefs at Benihana or the Samurai, wiping the griddle
area with a hot rag and steaming the area right after cooking. The water will
dry quickly too, then wipe it with an oily rag and leave it on low while you
eat. This sounds much more bothersome than it is, and I prefer it over
wondering how bothersome teflon in my gut will be after 40 years of buildup?
Lparker@TSO.CIN.IX.NET
---------------------------------------------------------
Refd:1533
steveo35@tso.cin.ix.net
12/20/95 16:20
468/10
1532
Subject: Re: Seasoning Cast Iron Cookware
I can remember a UK Professor winking at me as he said that "iron defecient
diets could be corrected by eating one meal a week cooked in cast iron, as
long as tomatos were part of the ingredient.
There are also reports, confirmed and refuted connecting aluminum and
Alzheimers disease. (I didn't write them, only read them).
I prefer cast iron 'cause of the even heat and the beating they take. I can
use all manner of metal utensils and not marr the finish.
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jblack@tso.cin.ix.net
12/20/95 16:29
466/7
Subject: Baked Breaded Pork Chops
A recipe I've used for years involves thick pork chops, dipped in beaten eggs
and milk. Crush equal amounts of ritz (salted or unsalted) and grated parmesan
and roll chops until breaded. Brown in a little oil and then transfer to
9X13 pan . Pour about a cup of water around chops and bake 325 for an hour
plus 15-20 minutes ,until tender. Shouldn't be dry because of the added
moisture..can cover with aluminum foil the last 30 minutes. Do not turn.
Enjoy.
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Refd:1535
rwhitney@tso.cin.ix.net
12/20/95 19:10
95/2
1534
Subject: Re: Baked Breaded Pork Chops
Thanks for the pork chope recipe - sounds like just what I need - easy and
moist and good.
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jmerrill@tso.cin.ix.net
12/20/95 21:20
322/5
Subject: Eggnog & Latte
Does anyone have a recipe for making eggnog that would not risk salmonella
problems? I imagine you would have to heat it somewhat, but it must be
tricky. Also, I have a cappuccino machine that has a froth-only feature
and would like to have some recipes for some other coffee drinks, such as
latte, to make with it.
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Refd:1538
Refd:1542
mcurtis@tso.cin.ix.net
12/21/95 09:45
661/9
Subject: Old fashioned candy
For those who crave a little old-fashioned flavor to your Christmas I want to
mention Hill's Seed Store on Pike Street in Covington. We were back there
again to get my third bag of chicken bones (a hard candy that my uncle used to
keep in the house when I was just a little kid.) I haven't been able to find
these Anywhere. They have other candy along those same lines including
chocolate drops. Old tymey cooking bowls made from Roseville--a pie plate
from there was $7.50, fresh nuts and fruit for fruitcakes. I have no interest
in this place Whatsoever, I just wanted to let you know in case any of these
things are interesting to you. Mary Curtis
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cynic@tso.cin.ix.net
12/21/95 10:39
66/1
1536
Subject: Re: Eggnog
Would sufficient quantities of, say rum, kill any salmonella?
---------------------------------------------------------
Refd:1539
steveo35@tso.cin.ix.net
12/21/95 12:49
273/7
1538
Subject: Re: Eggnog
I'd think a suffecient amount of rum might kill _anything_!
My one experience with salmonella poisoning at Miami University in 1980 was
unpleasent but _not at all life threatening_, even after Dr. Fishbaugh
misdiagnosed it.
Be bold, live a little! (only kidding)
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mcurtis@tso.cin.ix.net
12/21/95 22:21
848/11
1529
Subject: Re: Sidedish Suggestions to Accompany Veg. Lasagna
Lisa, I don't know if you had your party or if you still need your sidedish.
I wanted to suggest something that came in the mail today. I don't know how
good it would be with lasagna, but I'm having it for a sidedish on Christmas
with the buffet. It is a cold salad. Here is what you do. In a 9 1/2 x 13
size pan pour some ranch dressing. Blanch broccoli and cauliflower and
immediately plunge it into ice water to stop the cooking. Lay the broccoli in
the middle of the pan in the shape of a Christmas tree. Put the cauliflower
around the outside of the brocolli Christmas Tree so it looks like it is lying
in a bed of snow. Use tomatoes and carrot pieces as ornaments. I guess if
you have some red pepper lying around use that, too. It is kind of expensive
right now. Here is one where you could use your imagination. Mary Curtis
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mcurtis@tso.cin.ix.net
12/21/95 22:28
134/2
Subject: eggnog
If you can find a recipe that doesn't call for separated eggs, you can always
use eggbeaters. They are pasteurized. Mary Curtis
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kstrom@tso.cin.ix.net
12/21/95 23:00
780/13
1536
Subject: Re: Eggnog & Latte
Jean, when my Dad went to Sweden last year the first thing he remarked
about when he returned was how unfair it was that all of our relatives
there still cooked in the "old" ways and seemed to be in the best of
health, particularly Aunt Hildur who is 96 and vibrant as can be despite
a diet that would kill half of the US according to the media. My
vote is to go ahead and enjoy your eggnog and anything else your
heart and the child inside of you desires! Did you hear the recent
media blurb that eggs several times a week are now good for us?!
Go figure..... and if you are still concerned, find a local farmer
and buy eggs there. Kristina
PS Yeah, I agree with cynic that a little alcohol might help
eradicate any bugs in whtever you're concocting......
Happy Holiday
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Refd:1543
jibold@tso.cin.ix.net
12/22/95 12:56
113/3
1542
Subject: Re: Eggnog & Latte
I was going to mention the egg substitute also--wouln't that be far less
likely to give one food poisoning?
---------------------------------------------------------
mcurtis@tso.cin.ix.net
12/22/95 23:44
891/22
Subject: eggnog
Eggnog
6 beaten eggs
2 cups milk
1/3 cup sugar
2 to 4 tablespoons light rum
2 to 4 tablespoons bourbon
1 teaspoon banilla
1 cup whipping cream
2 tablespoons sugar
Ground nutmeg (freshly ground is best if possible)
In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir
over medium heat till mixture coats a metal spoon. Remove from heat. Cool
quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2
minutes. Stir in rum, bourbon, and vanilla. chill 4 to 24 hours. At serving
time, in a bowl whip cream and 2 tablespoons sugar till soft peaks form.
Transfer chilled egg mixture to a punch bowl. Fold in whipped cream mixture.
Serve at once. sprinkle each serving with nutmeg.
Nonalcoholic Eggnog: Prepare as above, except omit rum and bourbon. Increase
milk to 2 1/4 to 2 1/2 cups. Mary Curtis
From Better Homes and Gardens New Cookbook
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mcurtis@tso.cin.ix.net
12/23/95 10:00
949/30
Subject: Low Fat Eggnog
4 cups skim milk
1 can evaporated skim milk (12-ounce can)
1 caron Eggbeaters (8-ounces)
1/2 cup sugar
1/3 cup light rum
1 tsp vanilla
skim milk
cinnamon sticks
ground nutmeg
Cook and stir skim milk, evaporated skim milk,egg product, and sugar in a
saucepan over medium heat, about 10 minutes or till slightly thickened. Do
not boil. Stir over a bowl of ice water 2 minutes. cover and chill 4 to 24
hours.
sir in rum and vanilla. Stir in additional skim milk till desired thickness.
sprinkle each serving with ground nutmeg. If desired serve with
cinnamon-stick stirrers (optional).
Low-Calorie Eggnog
1 cup Eggbeaters
4 cup skim milk
1 package Instant vanilla pudding (.9 oz envelope) sugar free
1/8 tsp salt
1 tsp vanilla extract
1/4 tsp ground nutmeg
Combine ingredients in mixer or blender. Beat for 2 minutes or until well
blended.
Refrigerate until serving.
The preceding recipes have been adapted from the Eat-L list
Mary Curtis
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jej@tso.cin.ix.net
12/23/95 13:09
156/4
Subject: Non-alcoholic wine
Some time ago someone asked about non-alcoholic wine. We tried Sutter Home
Fre. UGH! Has anyone found anything that is at least halfway decent?
John
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Refd:1547
Refd:1548
Refd:1550
Refd:1584
jibold@tso.cin.ix.net
12/23/95 15:44
376/6
1546
Subject: Re: Non-alcoholic wine
that's what I tried, and it was indeed horrible. From what everyone here has
said, you're better off to drink the real thing in moderation if you can.
Mary, I think, suggested a store in (Covington? Newport?)(was it the party
store?)that has a wide selection of such items. If you go back enough posts,
it'll be on this board. Let me know if you find some good stuff!
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becks@tso.cin.ix.net
12/24/95 00:52
587/10
1546
Subject: Re: Non-alcoholic wine
We don't drink alcohol so I guess I really don't know if it compares or not,
but the Meyers Sparkling Spumante is absolutely delicious. It's my favorite
but my husband also likes the cold duck. You can get it anywhere but Sam's
(except North Bend) has it for around $2 a bottle. Some Drug Emporiums have
it and so do Thriftway and Krogers. I heard somewhere that it is made the
regular way real wine is made, and then it is heated until the alcohol (or
most of it) evaporates. A friend of mine who drinks wine occasionally said it
tasted like real wine to her.
Becky Schneider
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dean@tso.cin.ix.net
12/24/95 07:41
129/2
1522
Subject: Re: Gumbo fixins
Mediterranean Imports , in findlay market has gumbo file & some other cajun
deligts. No meats though ! different seasonings.
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syl@tso.cin.ix.net
12/24/95 12:13
252/6
1546
Subject: Re: Non-alcoholic wine
John, since wine is a fermented product I guess you are looking for something
that is sparkling and fruity. I suggested "Purely Canadian" fruit flavored
waters. They are delicious and they sparkle. It seems like a likely substitute
to me. :)
Syl
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mwander@tso.cin.ix.net
12/25/95 21:04
687/10
Subject: Tender rump roast
Here's a new recipe I made last night that was really good and amazingly
tender. Cover a rump roast with mustard, then pat finely grated carrot and
minced celery leaves into the mustard coating. Put a meat thermometer in the
flat end and place the roast on a rack fat side up. Roast at 325 degrees for
1 hr. then cover everything except the meat thermometer and continue to roast
for 2 more hours. After three hours of roasting, you will have a
medium-to-medium rare roast that has slow cooked and is tender. Pour 1 cup of
water and 1/2 cup of red wine in the roasting pan and heat scraping the
drippings into the gravy. Enjoy! P.S. Oops, cover everything with a foil
tent.
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Refd:1552
kstrom@tso.cin.ix.net
12/25/95 21:19
137/3
1551
Subject: Re: Tender rump roast
Marilyn, that sounds WONDERFUL -- plan to try it for New Year's.
What did you serve with it? Kristina
And, how did you carve it?
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jibold@tso.cin.ix.net
12/25/95 21:46
133/3
Subject: Tender cut?
Which is more tender, top or bottom round? I don't know my cuts of meat like
I should, and avoid cooking them for that reason.
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hlawson@tso.cin.ix.net
12/26/95 16:55
321/7
Subject: Hot Fudge Confession
I am a lover of hot fudge on my meager frozen yogurt. I've
been making it with chocolate, butter and cream. I don't
need to worry about clogged arteries, sugar, etc. so let me
have your best recipe for not too thick but no too thin hot
fudge sauce. The kind people talk about dying for. Thanks
in advance, Howard
---------------------------------------------------------
Refd:1555
mcurtis@tso.cin.ix.net
12/26/95 17:22
1121/15
1554
Subject: Re: Hot Fudge Confession
Well, Howard, I thought you told us two weeks ago that you are on a diet.
Now have you been on that diet just a little too long and that's why you are
now thinking about hot fudge. I, too, love hot fudge sundaes, a lot. I had
the Graham Kerr Cookbook not long ago and he had a recipe for this that is
low-calorie but still real chocolate. It might be terrible. I'll call the
library and try to get that recipe if the people at the desk aren't too busy.
Otherwise, Mrs. Richardson makes the best sauce in the world for ice cream.
Her caramel is unbelievable. We get ours at Krogers, but I don't know if you
have a Krogers where you are. I'll check on that recipe. Hope you and all of
our other friends had a Merry Christmas. As for me, my favorite holiday is
the afternoon the day after Christmas when they are all gone and everything is
finished and we can relax and enjoy ourselves (until one of the grandchildren
asks you to take him to take back the jacket you distinctly asked if he wanted
and he said yes and now he changes his mind.) Oh, well, it's still relaxing
and we can eat leftovers. Mary Curtis
---------------------------------------------------------
Refd:1556
jibold@tso.cin.ix.net
12/26/95 23:00
561/15
1555
Subject: Re: Hot Fudge Confession
I have a Graham Kerr cookbook; this is the hot fudge sauce I found:
5 Tablespoons warm water
3 Tablespoons unsweetened cocoa powder
4 Tablespoons brown sugar
1 tablespoon arrowroot, mixed with
2 tablespoons water
pour the water, cocoa powder and sugar into a small saucepan and stir over low
heat until dissolved. remove from the heat, stir in the arrowroot slurry,
return to the heat and whisk until smooth.
Hope that helps--I'm sure someone will chime in with a higher fat version!
I can sympathise, I've been eating chocolate chip cookie dough. . .
---------------------------------------------------------
Refd:1559
jibold@tso.cin.ix.net
12/26/95 23:15
1557/34
Subject: Turkey a la whatever
I know everybody's got a recipe for this, but I fooled around and came up with
something really good tonight! Not low-fat, though, but you could rehab it.
Of course I had a bunch of left-over turkey--my husband brought it home from
work, a freebie.
several cups of leftover, cubed turkey or chicken
6 to 8 very large mushrooms, sliced(more if small)
1 cup julienned, lightly steamed carrots
1 cup broccoli florets, lightly steamed
butter
canned chicken broth(2 cans)
1 pint half & half
several sprigs thyme
bay leaf
pinch nutmeg
Saute mushrooms in several teaspoons butter in kettle. Let them cook over
medium heat until they release their liquid--if you brown them just a little,
that's good. Add chicken broth--I added maybe half a can of water for each,
since it's concentrated. I also added some left-over turkey gravy. Add the
half & half, heat til bubbling a bit--add some flour & water mixed, just like
you're making gravy. It could be thinner or thicker, your preference. Add the
carrots, broccoli, and meat. I seasoned mine with a bay leaf, a few sprigs of
thyme, and white pepper, and just a pinch of nutmeg, but you could use what
you like. I let it simmer for a little while to thicken. I used some to put
in a pie pastry, and while it came out okay, I think I like it better over
mashed spuds or biscuits. Not low-fat, but boy is it good! Tastes like that
Marie Callender's pot pie filling from the store.
I wouldn't add salt unless you use low salt chicken broth--there's a lot of
salt in the regular broth.
Happy Holidays!
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hlawson@tso.cin.ix.net
12/27/95 11:25
488/8
Subject: Smoked Turkey
After we bought our own fresh turkey one of my students
brought us a Plath's smoked turkey(Plath's a local meat store
dating back nearly 100 years who make wonderfully smoked
stuff). So we are in need of smoked turkey recipes. Sorry
Mary, there are no Krogers in the northland. Hope Ohio girls
make good daughter-in-laws. Son Eric is on the way to Toledo to
pickup his girlfriend for us to meet. Sue is from Toledo so
maybe we'll get another winner. HNY(Happy New Year). Howard
---------------------------------------------------------
mcurtis@tso.cin.ix.net
12/27/95 12:33
60/1
1556
Subject: Re: Hot Fudge Confession
I ate a half roll of sugar cookie dough uncooked. M.C.
---------------------------------------------------------
mwander@tso.cin.ix.net
12/27/95 20:52
829/13
Subject: tender roast
In response to questions about the roast. It's my understanding, based on
cook book readings, that top, bottom, or rump (I don't know if rump is
different from top and bottom cuts) are all cuts of meat that are NOT tender
and are, therefore, more suitable for braising than roasting. However, the
books I've read suggest that if they are of better quality, you can roast
them. This particular recipe I've posted is different because it's slow
roasted (@ 325 degrees) and tented in foil which apparently has a tenderizing
effect on the meat. Don't expect a rib roast, but the meat was sufficiently
tender and pleasant to eat (as opposed to tough and "chewy").
I served this dish with glazed carrots, fresh brocoli, and potato pancakes.
Carving is very simple since there's no bone, just carved against the grain of
meat.
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Refd:1583
sblais@tso.cin.ix.net
12/28/95 09:46
498/9
Subject: turkey: lean
I've a question about the relative "leanness" of meat. I got some ground
turkey at the meat shop at Thriftway...we've mixed it in with ground chuck
before, thinking we were being healthier that way. The butcher told me it was
considered lean, unless it was all white meat.
Do you know roughly how lean ground turkey is, and is it better than ground
chuck or ground round in terms of leanness? Or are we better sticking with the
red meat. Ground white meat is pretty expensive I believe.
Sandy
---------------------------------------------------------
Refd:1562
mcurtis@tso.cin.ix.net
12/28/95 10:31
470/7
1561
Subject: Re: turkey: lean
Hi, Sandy, I think the butcher meant that it is not considered lean unless it
is all white meat preferably a piece of skinless breast fresh ground. If you
buy it in the package it may have a lot of skin which is where almost all the
fat is. Ground turkey is one of the funniest low-fat, fat-free jokes foisted
off on the public if they are unaware of this. If the public sticks to
skinless, boneless, white meat of turkey they will have a very low-fat
substance.
---------------------------------------------------------
Refd:1565
jej@tso.cin.ix.net
12/28/95 13:28
525/9
Subject: Wine and ground meat
Thank you all for the information on non-alcoholic wines. My wife is unable
to drink alcohol because of medications so we will celebrate New Years with
Meier's Sparkling Spumante. Regarding lean ground meat: I buy Laura's Lean
Ground Beef and extend it with textured vegetable protein. I usually prepare
the TVP with bouillon and use one cup of the TVP with about a pound of
Laura's. It is satisfactory for hamburgers and also in other things like
spaghetti sauce. This cuts the already low fat even further.
John
---------------------------------------------------------
Refd:1564
kstrom@tso.cin.ix.net
12/28/95 22:44
455/7
1563
Subject: Re: Wine and ground meat
Where do you buy the TVP or whatever it's called? I am a vegetarian,
have been since late 60's or so but do honor other peoples' choices.
Therefore, in my household I routinely prepare 2 meals each evening...
Once I did try to pass off fake meat in my traditional beef stew and
it did NOT work at all! I loved it but the other five people in
my home were not fooled for a minute! What a disaster.... what you
do though seems like a neat compromise.
---------------------------------------------------------
mwander@tso.cin.ix.net
12/28/95 22:45
579/10
1562
Subject: Re: turkey: lean
I've been wondering for a long time about the "lean-ness" of ground turkey. I
don't think you can get meat much leaner than really good lean ground beef. I
guess you guys are in Cinti. If you are, Biggs has really good ground chuck
at different percentages of leanness. I always so for the most lean (can't
remember if it's 90 or 95%). Let me tell you, that stuff is lean!
Thanks for enlightening us about the ground turkey, Mary. That's maddening
that you think you are buying something healthy and they are selling you skin!
I'm out of time.....later.......Marilyn
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Refd:1566
sblais@tso.cin.ix.net
12/29/95 09:58
312/6
1565
Subject: Re: turkey: lean
Yes, thank you for the info. So,do you think that ground chuck is more lean
that the "regular" ground turkey? We use ground meat a lot in tacos,
meatballs, chili and my husband's burgers. We could never go completely
"turkey", but I'm starting to wonder if the really good cuts of red meat are
better?
Sandy
---------------------------------------------------------
Refd:1567
mcurtis@tso.cin.ix.net
12/29/95 10:25
373/5
1566
Subject: Re: turkey: lean
If you are really, really interested in lean ground beef, the best way to go
is get a piece of bottom round and either have it ground, or ground it
yourself. That Laura's Beef is what the doctor recommended to my husband. If
you have none of those choices then go for the ground round. Ground chuck is
so tasty, but chuck is marbeled with a lot of fat. Mary Curtis
---------------------------------------------------------
Refd:1568
ddavison@tso.cin.ix.net
12/29/95 13:29
333/5
1567
Subject: Re: turkey: lean
The percentage of fat in packaged ground turkey varies considerably. From 12
grams of fat to 16 grams of fat per 4 oz serving. The meat counter in the
stores where I shop do not post a fat count on the freshly ground turkey so I
always assume the worst--that they have ground up all the skin with the meat
both white and dark.
---------------------------------------------------------
Refd:1569
jibold@tso.cin.ix.net
12/29/95 13:58
627/11
1568
Subject: Re: turkey: lean
I find the flavor of the cheaper hamburger is good; I always brown it and
drain as much fat off as I can(when I'm cooking sensibly!). I put it right in
a colander with small holes over a dish. You can also rinse it with hot water
if you're really attacking that fat! the same would work with chuck or any
other ground meat. I tried taking all the fat off some round steak, and
grinding it up in my processor, but the resulting meat had _no_ flavor. I
think I used it in meat loaf,and it was awful.
I'd like to hear about the TVP too--all that cookie dough has gone to my hips,
and I need to join Howard on his diet!
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jibold@tso.cin.ix.net
12/29/95 13:59
71/2
Subject: Re:roast post
Marilyn, was that recipe posted previously? I didn't see it. . .
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jibold@tso.cin.ix.net
12/29/95 14:01
53/2
Subject: Disregard roast post
Sorry, I just backed up and found it. My goof.
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mwander@tso.cin.ix.net
12/30/95 01:23
281/4
Subject: after holidays healthy eating
Jan...Great idea about dieting....maybe we could all do it together. Anybody
got any good recipes? How about we just say we're eating healthy instead of
dieting, it's easier on the psyche that way. So, who has tips on cutting
calories and still eating happy?........Marilyn
---------------------------------------------------------
Refd:1573
jibold@tso.cin.ix.net
12/30/95 02:31
434/8
1572
Subject: Re: after holidays healthy eating
If you like black bean soup, I have Graham Kerr's recipe, low fat and very
delicious. I bought a food "mill" (those grinder-in-a-pot thingies) just so I
could get my soup really smooth. Haven't tried it yet, tho. I had that soup
once at the Netherland Plaza, I think, years ago, and it was like velvet. I've
been hooked ever since(tho I can't afford to eat there!)
I'll get into WordPerfect tomorrow and post it if you like.
---------------------------------------------------------
Refd:1574
sblais@tso.cin.ix.net
12/30/95 11:22
171/4
1573
Subject: Re: black bean soup
I'd love to have that recipe...black bean soup can be delicious, especially
when its cold out. Is it a "spicy" recipe, or more mild? (I personally prefer
spicy)
Sandy
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Refd:1575
jibold@tso.cin.ix.net
12/30/95 13:26
245/6
1574
Subject: Re: black bean soup
It's pretty mild. If you have a spicy one, I'd love to exchange. I suppose
the meat you use to flavor it would make a difference; mine calls for a smoked
ham hock, but andouille(availiable at Jungle Jim's)would spice it up some.
##3
Oops
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jibold@tso.cin.ix.net
12/30/95 14:38
2505/56
Subject: Bean soup
Black Bean Soup
from Graham Kerr's Smart Cooking
1 lb. black beans
2 large ham hocks, stripped of all visible fat
4 teaspoons extra light olive oil with a dash of
sesame oil
2 large yellow onions, peeled and diced
4 garlic cloves, peeled and chopped
3 quarts water(or good beef stock)*
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
4 teaspoons ground cumin seed
4 sprigs of oregano
3 bay leaves
1 medium red bell pepper, seeded and diced
3 tablespoons fresh chopped parsley
1 tablespoon brown sugar
1 tablespoon freshly squeezed lemon juice
2 teaspoons orange zest
1 cup strained yogurt mixed with
1 teaspoon fresh chopped cilantro
Pick over beans, place in a bowl of water and soak overnight.
Blanch the ham hocks by putting them in a medium saucepan with enough
cold water to cover and bring to the boil. Pour off the water and rinse out
the pan.(Sometimes I just use those little ham cubes you can buy in the vacuum
seal pouch instead of hocks).
In a 10 inch diameter Dutch oven, or high-sided casserole pot, heat 1
tablespoon of the olive oil and saute the onions and garlic.
Rinse and drain the black beans. Pour them into the pot and place the
ham hocks in the center.
Cover with the water or stock, add the freshly ground black pepper and
stir in the cayenne, 1 tablespoon of the cumin seed, the oregano and bay
leaves. Bring to a boil and simmer for 1 and 1/2 hours. Now remove the ham
hocks and bay leaves, setting the ham hocks aside in a medium sized bowl and
discarding the bay leaves.
Remove 1 and 1/2 cups of beans from the soup, along with 1 and 1/2
cups of the cooking liquid and puree these in a food processor. Pour this
mixture through a sieve, into a large bowl. With a wooden spoon, push the
beans through the sieve. Pour the puree back into the pot and discard the
residue in the sieve.
Chop approximately 1 and 1/2 cups of the lean ham hock meat into very
small chunks and toss them back into the soup.
In a hot, small saucepan stir the remaining olive oil with the red
pepper , parsley, the remaining cumin seed and the brown sugar. Mix in the
lemon juice and orange zest and stir into the hot soup. Serve the
yogurt/cilantro mixure as garnish.
*I found this soup thin with this amount of liquid, so I used less --6 to 8
cups--liquid, half water and half defatted chicken broth. You can always add
more liquid, if desired.
Sorry to take up so much space!
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Refd:1579
jej@tso.cin.ix.net
12/30/95 16:03
376/7
Subject: TVP
Textured Vegetable Protein (TVP) is available at Cincinnati Natural Foods on
Colerain Avenue and is probably available at practically any natural foods
store. I also shop at Twin Pines on North Bend Road but have not looked for
it there. TVP is available plain or as an ingredient in vegetarian meatless
products. I hope that this helps for the people who asked.
John
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Refd:1578
nkhoury@tso.cin.ix.net
12/30/95 17:13
292/4
1577
Subject: Re: TVP
Twin Pines does carry TVP in bulk. It is very reasonable in price.
Does provide the "mouth feel" and texture. It was developed during WWII
as a meat substitute. It is quite simple to use just pour an equal amount of
boiling water on the TVP - let stand 10 minutes that add to recipes.
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mcurtis@tso.cin.ix.net
12/30/95 19:41
132/2
1576
Subject: Re: Bean soup
This soup sounds wonderful. If anyone wants it spicier how about a couple hot
peppers added and a little tabasco. Mary Curtis
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steveo35@tso.cin.ix.net
12/30/95 23:35
126/6
Subject: Beef Tenderloin
Does anyone havee a good recipe for beef tenderloin? I've got a 3# hunk and
dont know what to do with it.
Thanks
Steve
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jibold@tso.cin.ix.net
12/31/95 00:31
785/18
Subject: Soup
Well, I'm being so good. I have a pot of that soup on the stove right now, at
12:30 at night. I cheated and used the pre-chopped ham(the ham hocks are
good, but kind of a pain to deal with!). I bought what I thought was
cilantro, looked like it, at Kroger's--lo and behold, it's Italian flat
parsley. This stuff is good! I don't even like parsley, but this has a much
better flavor.
I tasted this soup, and I must've used a heavy hand with the cayenne--it's
pretty spicy. Maybe I remembered it milder! Anyway, the cayenne would spice
it up for you. Wonder how my food mill will work. . .(hand crank).
'Course, this won't be near as good as that tenderloin!
Hey, y'all be safe New Year's night, O.K.? Don't drive unless you absolutely
have to.
And have a happy one.
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mcurtis@tso.cin.ix.net
12/31/95 16:43
1053/24
Subject: beef tenderloin
Steve, I made this last summer from a recipe in my church cookbook. We really
liked it. You are lucky to have this piece of beef. I hope you enjoy it.
Marinated Beef Tenderloin
1 1/2 cup water
1 cup catsup
2 tsp prepared mustard
1/2 tsp Worcestershire sauce
2 envelopes Italian salad dressing mix (.7 oz.)
1 4-6) beef tenderloin, trimmed
watercress (optional)
red and green grapes (optional)
Combine first 5 ingredients; mix well. Spear meat in several places and place
in Ziploc, heavy duty plastic bag.
Pour marinade over meat and seal bag tightly. Place bag in shallow pan and
refrigerate 8 hours.
Drain off marinade. Place tenderloin on a rack in baking dish. Bake at 425
for d0 to 45 minutes. Baste occasionally with marinade. Serve remaining
marinade with meat. You can use 1/2 cup of sherry for 1/2 cup of the water,
but that is not necessary.
Since you have a three pound roast, you could cut this recipe in half and
instead of 1 1/2 cup water use 3/4 or 1/2 cup water and 1/4 cup sherry if you
have any in the house.
Mary Curtis
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