TSO COOKBOOK 1997 About the TSO Cookbook On June 30, 1999 TriState Online, a freenet in Cincinnati, OH closed. A popular message board there was the Recipe Exchange hosted by Mary Curtis. I have preserved here all the recipes and other messages. Navigating the Cookbook If you arrived at this location via a search engine, now enter your search term using the browser's "search on page" tool which is typically located in the "edit" option on the browser menu bar. That should bring you to what you were looking for. Because the recipes were entered randomly over the years, it is impossible to categorize them, hence the need to use the search method. To search for keyword(s) in the cookbook, you can utilize one of the local search engines on the cookbook home page. Because of its size, the cookbook is divided into the years the recipes were posted on the message board. Use the dropdown box below to view the recipes from other years. Cookbook Home Cookbook -1990 Cookbook -1991 Cookbook -1992-93 Cookbook -1994 Cookbook -1995 Cookbook -1996 Cookbook -1998 Cookbook -1999    TSO Cookbook -1997 ((( RECIPE EXCHANGE ))) 1) About The Recipe Exchange 2) Recipe Exchange Bulletin Board kstrom@tso.cin.ix.net 01/02/97 19:16 3792/69 Subject: Bread Makers FORWARDED FROM: /rec/ourhouse/kitchen(#21084) From:esimonds(Ed Simonds) I read the following on Lorain County Freenet, it was written by a woman named Ann Price. I thought some would enjoy it: I've always wanted one of those handy breadmaker thingies. You know, the big boxlike imposing microwave wannabe that somehow takes some gluten, some water and some yeast bubbles and turns them into delicate, steaming loaves of wonderous manna? I've made loaves of bread that could help demolish Cleveland Stadium. One Christmas, my first domesticated holiday, I attempted rye bread. See, rye flour apparently has to be mixed with white flour, as its consistency, even mixed with fluid, is that of Playdoh after baking in the sun. I didn't know this until I removed the pan from the oven, tilted it over to gently tip out the bread, and watched the tin get stress lines as the brick with seeds slammed into the counter. My husband, still a thoughtful newlywed, looked cautiously from the hardened mortar to his mortified wife, and back again. Words did the macarena on his lips, but stopped dancing when they got too close to the edge. The bread lay there, defying him to weigh in with his comments. Apparently, standing next to a disgruntled wife within reach of cutlery and the ever-present threat of being beaten to death by big old rock of rye kept him in line. He just smiled and said, "Well, it's your first try." I went on to love him through much worse because of that one memory. It wasn't my first time, but I skipped the self-rising flour sermon. The truth is, dough is not my thing. It sticks. It doesn't rise. The Breadmaker was built for people like me - frustrated bakers who have mastered challenging entrees and desserts only to be whipped by your basic recipe for "Wonder." So, when I unwrapped the Breadmaker this year, I figured life would be great from here on out. Push a button, toss in some stuff, and loaves and fishes for everyone, right? Well, sorta. It does make loaves. Sadly, they all kinda look and taste and smell and ARE the same. Consistency? Same. Shape? Same. Flavor? Pretty much the same. All that is lost is the delight a person takes in smushing and rising and kneading and beating and feeling the dough under their hands. All that's missing is the spontaneous joy that comes from making something with your own two hands and having it come out (however misshapen and rocklike) perfectly imperfect, just like the person who made it. All that you've lost in making bread in the breadmaker rather than by hand is the fact that you have actually had any part in making bread. It's an antiseptic, dehumanized, quick-fix way of replacing a time-honored tradition with a technologically sound, unfilling, generic and easy answer. Not that I don't like perfect bread. Just that I know it will be and I didn't have a damn thing to do with it. Overall, for edibility purposes, it's probably safer and better than breaking teeth on concrete with caraway seeds, but a piece of me will always miss the odd beauty of the sad little loaf of rye that I put my heart and almost three hours into making. (Thank God it can live on as a lawn decoration, or the sorrow might do me in). Progress. It's underrated and overrated at the same time. -----FORWARDER'S COMMENTS: Ed posted this in the kitchen. I wrote to him and asked if i could fwd it over here and he said sure. I thought it was a fun spoof, with some element of truth. I remember what is was like when i first started working with whole grains years ago. For some reason though, I have never really yearned for a bread machine, even though i make bread quite often. To me the entire process, the mixing, the rising and especially the kneading are theraputic almost. Kristina --------------------------------------------------------- Refd:2580 kstrom@tso.cin.ix.net 01/02/97 20:15 170/3 2579 Subject: Re: Bread Makers The men over there in the kitchen are really getting into this topic... if anyone is inclined, go over and visit and check the messages that followed Ed's. Kristina --------------------------------------------------------- hlawson@tso.cin.ix.net 01/02/97 21:15 510/9 Subject: Homemade Noodles I gots Sue the pasta maker for Christmas and she made noodles today. Even though after 37 years of marriage we weren't speaking this morning, she did call me to watch her put the dough through. She made beef and noodles for dinner and they were good. We weren't speaking because I lied to her yesterday about feeling just fine when actually my stomach was revolting against all the food, cookies, and other "goodies". I couldn't take another bite but it's alright now and we're speaking again. Howard --------------------------------------------------------- melmarsh@tso.cin.ix.net 01/03/97 00:00 1185/30 2577 Subject: Re: Crystalized Ginger You might try calling Murray's (any location) to see whether they carry it in bulk. Jungle Jim's carries it in small packages in either the Oriental or Indian confections area. I've not bought it since before they rearranged everything, so I cannot be more specific. Or, you could make your own. This makes 1/4 cup, approximately. Candied GINGER 1 three-inch knob fresh ginger 1 cup water 1 cup sugar extra sugar (coarse crystals would be nice) for rolling Peel ginger and cut into fine slices or into julienne strips. Combine water and sugar in a saucepan over medium heat and bring to a boil. Cook until sugar dissolves, about 5 minutes. Add ginger; simmer over LOW heat until ginger becomes translucent, about 15 to 20 minutes. Drain pieces on a wire rack until almost dry. Roll in sugar. Store in an air-tight container. By the way, this is nice to have with you if you are prone to motion sickness, as ginger is a natural remedy for those queasies. But even if you are feeling fine, a tiny piece of this is a nice treat. Enjoy! ========================================================================= --------------------------------------------------------- Refd:2716 rwarren@tso.cin.ix.net 01/03/97 01:18 1560/33 2543 Subject: Re: Gen. Tso's Chicken Jean, I have been looking for this recipe for a long time, and I have not met with any success. I read a recipe for the dish about 3 years ago. Here's what I remember: Cut up boneless chicken (restaurants use thigh meat, but I like white meat), rinse in ice cold water, dip in flour, dip in egg whites, then deep fry. Remove chicken. Place a little peanut oil in the pan and saute crushed ginger, crushed garlic, and chile sauce (I have seen this at some grocery stores, I think green chiles are mixed with tomatoes or something -- not Rotel). (Here is where my memory begins to fade.) Add a little rice vinegar (maybe a TBSP), soy sauce, and use sugar to thicken the sauce. You have to excuse me, I worked in a restaurant for eight years and we were never the best at precise measurements, a little bit of this, a little bit of that. Along similar lines, I have what I think is a pretty good teriyaki marinade. Put some orange-pineapple juice in a bowl (you can use straight orange juice, but do not use those fresh juices like Tropicana Pure Premium, the orange is too strong for a marinade). Next, add some granulated garlic powder, onion powder, ground ginger. Then, add enough soy sauce to turn the marinade a light brown (you want it closer to brown than orange). Add some brown sugar. Also, add about a teaspoon or two of cornstarch. I use this marinade for chicken breasts (boneless) and chicken wings on the grill. As the meat cooks, I'll dip it in the remaining sauce from time to time as it becomes more and more cooked. Take care. Bobby --------------------------------------------------------- emiddle@tso.cin.ix.net 01/04/97 13:20 320/7 Subject: Bread Makers Bread making fans may want to subscribe to the Bread Bakers Listserv. This is an ongoing digest of bread baking, both by hand and by machines. Recipes abound! So subscribe, send e-mail to the following address, noting you wish to subscribe and including your e-mail address: bread-bakers-request@lists.best.com --------------------------------------------------------- fidelis@tso.cin.ix.net 01/05/97 17:05 110/2 Subject: Bread Guess what my house smells like tonight. In the winter, we usually have homemade bread on Sunday nights. --------------------------------------------------------- rwhitney@tso.cin.ix.net 01/05/97 19:15 219/3 Subject: Easy bread? Okay, all this talk of the aroma of baking bread has inspired me. I have never baked anything using yeast in my life. Is there an easy beginner's no-fail recipe? Does it tell how to use the yeast? How to knead? --------------------------------------------------------- Refd:2587 Refd:2589 fidelis@tso.cin.ix.net 01/06/97 17:56 169/4 2586 Subject: Re: Easy bread? Recipes for white bread are all very similar. Just follow the directions & if it doesn't turn out O.K.-----you can always say the yeast didn't do its job. :-) Lou --------------------------------------------------------- Refd:2588 kstrom@tso.cin.ix.net 01/06/97 22:06 88/2 2587 Subject: Re: Easy bread? The Fanny Farmer Cookbook is *infallible*... go with french bread first... Kristina --------------------------------------------------------- nkhoury@tso.cin.ix.net 01/06/97 22:23 227/5 2586 Subject: Re: Easy bread? Arrowhead Mills has a wonderful product that contains organic flour and yeast. One need only add water, honey and oil. It is quite grand. Fool proof. Any health food should carry it. Very simple yet first rate. --------------------------------------------------------- Refd:2590 mcurtis@tso.cin.ix.net 01/07/97 15:56 792/11 2589 Subject: Re: Easy bread? No, you're kidding about this Arrowhead Mills stuff. Is it similar to self-rising flour (which contains a different type of leavener)? Imagine that -- flour that contains yeast. Can you tell us more about that? Wouldn't that be handy for pizza crust? No matter what product you use, though, the dough needs to be covered with saran wrap and then a towel to keep it cozy. Putting the bowl in the closed up microwave for the dough to rise is handy. Don't be in a hurry. Wait until it has done its job of rising--very often it takes longer than the instructions say. I have had good luck putting a pan of hot water in the bottom of the oven. The best thing is to turn on the light in the oven. That makes the temperature just right, but my bulb is always burned out. Mary Curtis --------------------------------------------------------- Refd:2591 Refd:2601 kstrom@tso.cin.ix.net 01/07/97 23:06 666/10 2590 Subject: Re: Easy bread? I think Nicholas was referring to a package Arrowhead Mills (all natural and organic, btw) provides. And yes it is a good product and yes it does also require the TLC inherent in any yeast bread making project... Hmmm... another way to go, speaking of convenience products, is Pillsbury's Hot Roll mix. I guess it depends on what kind of bread hums to you in the first place. As far as kneading, and learning the "proper" technique, one of the things about making bread is that you do it in the privacy of your own home and thus no one needs to see results that you messed up. Keep at it, find your own way, and most of all have fun! Kristina --------------------------------------------------------- Refd:2592 becks@tso.cin.ix.net 01/07/97 23:17 107/7 2591 Subject: Re: Easy bread? Kristina: Would it be too much trouble to post that Fanny Farmer French bread recipe? Thanks, Becky --------------------------------------------------------- kstrom@tso.cin.ix.net 01/07/97 23:59 2338/52 Subject: French Bread ala Fanny Farmer [from the 1965 edition, quoted directly unless I put something in parentheses!] "These long thin loaves with chewy crisp crusts are perfect for French or Italian style meals. If you like, shape part of the dough into small rolls. This dough is also good for English muffins (another fun thing to make!) or pizza. Put in a large mixing bowl 1 cup lukewarm water (from the tap) 1 package yeast Let stand 5 minutes. Add 1 T. sugar 1 1/2 tsp. salt 2 TBSP melted shortening or lard Stir well. Add 1 cup all purpose white flour Beat thoroughly with a rotary or electric beater. Add 2 cups flour, or enough to make a stiff dough Sprinkle a board (or countertop) with flour. Put the dough on it and let 'rest'for 10 minutes. Knead well, let rise (oil a bowl, put the dough in it, cover with a moist tea towel) until double, punch down (literally! take your agressions out!) and let rise again (same routine...same bowl, freshened towel). (Rising should be in a warm place, away from drafts). Turn the dough out onto a floured surface and divide into 3 parts. Let 'rest' 10 minutes. Flatten each piece with a rolling pin to about 1/4" in thickness. Roll up each piece of dough tightly to make a long slender loaf. Press firmly along the rolled eges to seal. Sprinkle cooky sheets with (white) cornmeal, leaving enough space between the loaves so they will be crusty on all sides. Cut diagonal gashes in the loaves about 1/2' deep (with a sharp knife). Beat together 1 egg white 1 TBSP water tsp salt Brush over the top of the loaves. If you like, sprinkle with sesame or poppy seeds Let rise *uncovered* about an hour or until doubled in bulk. Put a large pan of boiling water in the bottom of the oven with the pans of bread on the rack above. Bake @ 450 F. for 10 minutes. Brush again with egg white mixture. Reduce the heat to 350 F. and bake until the bread sounds hollow (when you tap it on the underside). Makes 2-3 loaves. (I always double this recipe, because I like larger loaves. This is a wonderful experience to have in the kitchen on a snowed in, chilly day... obviously not a "fast food", but weel worth the effort!) well (Oh yeah, when the bread is done, place on a rack to cool a bit). Enjoy, Kristina --------------------------------------------------------- Refd:2594 lindast@tso.cin.ix.net 01/08/97 11:07 426/7 2593 Subject: Re: bread I have a bread board that my grandfather made for my grandmother. My mother used it quite a bit but I have never kneaded anything in my life. This might be something I can do in my new stove. I think this new stove is going to change my life. I start vacuuming every day and wash clothes before I run out of clean ones and make my bed as soon as I get out of it. I think getting a new stove is going to wear me out. Linda --------------------------------------------------------- Refd:2595 jibold@tso.cin.ix.net 01/08/97 13:34 232/4 2594 Subject: Re: bread I've been lucky and never killed off any yeast due to the water being too hot, but I always worry about it. Without a thermometer to know the exact water temperature, is there a handy way to tell when the water is just right? --------------------------------------------------------- Refd:2596 kstrom@tso.cin.ix.net 01/08/97 16:53 740/10 2595 Subject: Re: bread If you know what your water heater temp is, that can help. On the Fleishman's pkg. it says when using an electric beater to start the yeast the water should be 120-130 F. My heater is set at 120, so I just use hot water. For the more traditional method, 105-115 F. is recommended, which is about the temp of nice hot tea or coffee. My mom used to test the water on the inside of her lower arm as she did for baby bottles: tepid is when the water does not feel warm dropped on that sensitive area (around 98 - 99 F, like the human body); just a tad warmer is perfect for yeast. Hmmmm... all this bread talk is taking me right into the kitchen after I log off, and what a perfect night to make some, maybe a cinnamon loaf? Kristina --------------------------------------------------------- Refd:2597 fidelis@tso.cin.ix.net 01/08/97 18:34 196/4 2596 Subject: Re: bread I like to roll the dough out on a pastry cloth, spread with melted margarine, sprinkle with cinnamom, brown sugar and nuts. Roll up and slice off. It is delicious. Smells like a bakery. Lou --------------------------------------------------------- Refd:2599 mcurtis@tso.cin.ix.net 01/08/97 22:17 1319/17 Subject: schnecken Speaking of bakeries, Virginia Bakery in Clifton has baked goods that are really better than anything we can make. (Oh well, half our baking is for satisfaction and fun anyway). Last week we took a run up there to buy some schnenken (sp). I couldn't resist the butter bit rolls. The woman behind the counter gave me a sample of the bread of the day -- potato bread -- slathered with room temperature real butter. I thought I was in heaven. We brought the schnecken (sp) home and I had a piece. My poor husband is on a diet. My son was here from India with his wife and they were running around so much they didn't have time to eat it. So I sent it to my daughter. It devastated me, but it was so loaded with butter and brown sugar I knew it would get in touble here in our house. Well, I got my piece of schnecken, though. (They sell it by the piece if you are interested). I tried to make it once myself, and there is just no way it can be duplicated. Isn't it nice that we have a place like that to shop once in a while? Bakeries in Cincinnati seem to be becoming a lost art because the old German chefs seem to be disappearing along with the grocer in the little store on the corner. Oh, well, take my word for it, if you are in the Clifton Neighborhood stop by the Virginia Bakery. Mary Curtis --------------------------------------------------------- Refd:2602 hlawson@tso.cin.ix.net 01/08/97 22:23 623/10 2597 Subject: Re: bread Oh Linda, my wife and I wish you would move to the northland and live next door and you could run our vac and new washer and just never run out of little fuzzies on the hardwood floors and mix up bread. You might even find the hand can opener that ran away a few weeks ago. Since we cook almost everything from scratch we are getting along but it's a puzzle where that darn magnetic can opener went. I found lost car keys in the freezer once because the magnetic seal pulled them in. That might be the place to look. Have fun all, it's l997 and we've only got three years of the let to let it all out. Zany Howard --------------------------------------------------------- Refd:2600 hlawson@tso.cin.ix.net 01/08/97 22:25 41/1 2599 Subject: Re: bread Three years of the 90's that is. H. --------------------------------------------------------- nkhoury@tso.cin.ix.net 01/08/97 22:31 66/4 2590 Subject: Re: Easy bread? 1. I was not kidding 2. The flour and yeast are separate. --------------------------------------------------------- kstrom@tso.cin.ix.net 01/09/97 08:26 136/2 2598 Subject: Re: schnecken I have a friend who has an *account* at Virginia Bakery, for real! She makes twice weekly runs to Clifton from Glendale. Kristina --------------------------------------------------------- jibold@tso.cin.ix.net 01/09/97 17:41 748/14 Subject: Indian food? Mary, I noticed you said your son was in India--I've discovered the joy of cooking Indian food; do you have any experience cooking Indian? It's really great stuff. There's an Indian grocery on 42 just south of the 275 interchange--you can purchase a great many spices far cheaper than the chain stores. Plus, neat things like (black) mustard seeds and cardomom pods. The day I went, however, the man there didn't speak English very well. I was trying to find a morter & pestle, and I asked for a "grinder"--he kept thinking I meant "ground spices", and kept nudging me towards the pre-packaged ground spices. I did find a nice mortar & pestle for 10$, there, though. I don't know if the spice prices are lower than Jungle Jim's, though. --------------------------------------------------------- Refd:2606 kh4@tso.cin.ix.net 01/11/97 23:01 80/2 Subject: Crystalized Ginger Thanks The ginger was great, and the wonderful fragrant kitchen was a bonus! Karen --------------------------------------------------------- kbowdler@tso.cin.ix.net 01/12/97 01:39 147/3 Subject: question what exactly is goat cheese? i KNOW it is made from goat's milk, but is it called just goat cheese in the store? does feta cheese count? krb --------------------------------------------------------- Refd:2615 mcurtis@tso.cin.ix.net 01/12/97 12:07 1838/25 2603 Subject: Re: Indian food? I haven't been to that Indian Store, but I have been to the one in Norwood which is owned by the people who own the Indian Restaurant in Montgomery. I like Indian food a lot, but I tend to leave the table hungry. Maybe because I eat the things I like and don't eat enough complex carbohydrates. I like curry and yogurt a lot in my food. I love all the spices, too. It has been my experience that shopping in ethnic stores is such a treat. We are so familiar that the concept of the supermarket will save us money that we worry about shopping in small stores. My experience has shown just the opposite experience with a few minor exceptions. Canned and fresh vegetables of American origin such as green beans and carrots are less expensive as is meat. (Do you know that we are one of the few countries in the whole world that can have the luxury of beef whenever we wish.) Due to our land mass we can support a large beef population. (Of course that has its bad points, too, from the red meat/health situation). However, I do believe that specialty foods--definitely spices, olives, teas, all kinds of wonderful ethnic canned goods, certain cheeses and yogurts, certain exotic fruits and vegetables, and many more things too numerous to mention are all better buys at the ethnic stores which are small ones and privately owned. (And on top of that we are giving our business to some really fine immigrants who are starting their life in the US as many of our folks did--not depending on a handout but willing to work long hours to make an honest living). Wow I am on my soapbox today getting away from the subject too. I wanted to ask if anyone knows how to make that magnificient rice/milk soup with nuts that they sell in the Indian Restaurant in Montgomery. The name escapes me but it starts with an M. Mary Curtis --------------------------------------------------------- brutus@tso.cin.ix.net 01/13/97 10:11 132/3 Subject: Beer Bread I am looking for a recipe that will produce something similar to the Oldenberg Beer bread at the drawbridge in fort Mitchell. q --------------------------------------------------------- Refd:2610 jmerrill@tso.cin.ix.net 01/13/97 19:15 293/5 Subject: Best of '96 What was the best recipe or idea you got off of this board last year? Please share your own personal Best of '96. My favorite recipe from '96 was the Dill Bread recipe from Mary Curtis published a few months ago. It is a bread machine recipe and everyone who has tried it has liked it. --------------------------------------------------------- Refd:2609 Refd:2616 Refd:2617 abate@tso.cin.ix.net 01/13/97 19:17 344/7 2608 Subject: Re: Best of '96 Mine was the idea of making your own vanilla (I can;t remember the message number, but it was in the last couple of months). Before this, I had never thought about doing it. Funny, I also received some homemade vanilla as a gift this year. When it rains it pours. This is definitely on my "miscellaneous gift giving" list next year. Anne --------------------------------------------------------- jmerrill@tso.cin.ix.net 01/13/97 20:32 1019/22 2607 Subject: Re: Beer Bread Here is a beer bread recipe I cut out of the newspaper but haven't used yet. I don't know if it is anything like the recipe you are looking for. I have another recipe that I got from a beer company that my company does business with. I adapated it for the bread machine as well; but both recipes are at work. I will post them as soon as possible. BUTTER CRUSTED BEER BREAD 2 cups self rising flour 3 tbsp. sugar 1 - 12 oz. can beer at room temperature - NOT light beer 1/2 stick butter melted Preheat oven to 350. Oil or butter a loaf pan. In a bowl combine flour, sugar and beer, and mix with a wooden spoon until well blended, about 1 minute. Pour batter into prepared pan and bake 30 minutes. Remove bread from oven and pour melted butter over the top. Bake 30 minutes more until lightly browned on top. Cool in pan, then remove and serve with whipped butter. This is a runny type of batter-not a batter that you can knead. It yields a batter with a coarse and heavier texture than yeast breads. --------------------------------------------------------- rwhitney@tso.cin.ix.net 01/14/97 07:23 413/6 Subject: Stain This is not a recipe question but in the absence of a helpful hints board I hope someone may respond. A silk turtleneck (pricey) that I carefully washed in cold water got some red stain on the front evidently from a plaid flannel shirt washed in the same water (no criticism please, it was dumb but it's done now.) Anyone know how to get color out of silk that has run, bleeded, faded from another garment? --------------------------------------------------------- Refd:2612 kh4@tso.cin.ix.net 01/14/97 14:05 338/6 2611 Subject: Re: Stain. Lokk for a product called color out. I found it at Jo Anns , Its made to "fix" the colors that bleed. Next time (if there is one) soak the new item in cold salt water to "set' the color. I do it in the washer and dump in a box of salt, I figuere its only a few cents a box and do any new red items as I get them. Good Luck Karen --------------------------------------------------------- Refd:2613 tlcborn@tso.cin.ix.net 01/14/97 17:15 272/4 2612 Subject: Re: Stain. don't do anything else to the silk shirt. Take it to a dry cleaner, and tell them exactly what happened. Rather than do that, treat the stain with hydrogen peroxide and wash it again. ALONE! don't use bleach. Silk is a natural fiber and the clorine will "eat it". --------------------------------------------------------- jmerrill@tso.cin.ix.net 01/14/97 20:08 1626/45 Subject: Beer Bread Here is the Beer Bread Recipe. First, the regular version; followed by the Bread Machine version: For the starter: Prepare on the day before making bread 1/2 cup water 1/2 cup whole wheat flour 1/8 tsp. active dry yeast. Mix all ingredients in a bowl and cover with plastic wrap. Place mixture in a warm area for 24 hours. For the Bread: 1/2 cup warm beer (not light) 1 pkg. active dry yeast 2 tsp. salt 2 cups flour 1/4 cup warm water To starter mixture, add warm beer and stir to mix. Add 3/4 cup flour and mix well. Add yeast and stir for 5 minutes. Add remaining flour, water and salt and stir until dough forms. Turn dough out onto a lightly floured surface and knead until it is smooth and elastic. Place dough in lightly oiled bowl and cover with a damp cloth. Set in a warm area until doubled in size. Preheat oven to 450 degrees. Grease bread pan and sprinkle with cornmeal. Turn loaf onto pan and place in oven on shelf above deep roasting pan filled with boiling water. Bake for 10 minutes. Remove water. Reduce oven temperature to 400 degrees and continue baking for 35-45 minutes until loaf sounds hollow when tapped. Let sit for 20 minutes. Slice on its side. BREAD MACHINE RECIPE 3/4 cups water, room temperature or a little warmer 1/2 cup beer, room temperature or a little warmer 1/2 cup whole wheat flour 3 cups bread flour 1-3/4 tsp. salt 1 tsp. sugar 2 tsp. bread machine yeast Place ingredients in bread maker in the order given. Set machine for light crust on the regular bread cycle. Makes a 1-1/2 lb. loaf with a nice crunchy crust. Both recipes have come out fine for me. --------------------------------------------------------- rwarren@tso.cin.ix.net 01/14/97 23:04 127/4 2605 Subject: Re: question It has been almost a decade since I had goat cheese, but I think it is called Gouda. (sorry, but I might be wrong.) Bobby --------------------------------------------------------- rwarren@tso.cin.ix.net 01/14/97 23:05 152/3 2608 Subject: Re: Best of '96 My favorite was one posted early in this board's history (I just discovered the board a month ago). It was the Cincinnati-style chili recipe. Bobby --------------------------------------------------------- flr@tso.cin.ix.net 01/15/97 11:39 299/5 2608 Subject: Re: Best of '96 My favorite is a recipe for Brown Rice Salad that was one of the first recipes posted on this board. I think it's #101 or 105 or something like that. I have also made it with barley. It travels well and keeps well and it's healthful, too. Just one of those recipes that's a "keeper". --Faye --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/15/97 12:23 928/14 Subject: Best of 19996 The most used recipe on the list was probably Lou's cranberry relish #2426. I loved the orange marmalade idea and used it for all kinds of things including fresh cranberry relish using frozen and fresh cranberries. The most impressive recipe to me was the Tandoori chicken Pizza 2209. I have yet to make this, but since we are no longer eating out I am sure within the next week it will be on the menu. One of my favorite dishes are quesadillas #2050 (a few messages later he mentions that he mixes the olives with the cheese before cooking). But the one that I love the most is the simplest lyonnaise potatoes #1818. I also very much liked the tortilla soup #2413. Wow, you can see I have a problem with choices, but all of these dishes are different. And there are so many more that we haven't tried. I am going through old recipes that I have printed on paper and will post them this afternoon. Mary Curtis so --------------------------------------------------------- Refd:2625 mcurtis@tso.cin.ix.net 01/15/97 12:32 1771/36 Subject: Japanese Fried Rice Japanese Fried Rice 2 eggs 3 Tbsp salad oil 1 cup finely shredded or diced cooked shrimp, ham, pork, or beef 6 green onions including tops, thinly sliced 4 cups cold cooked rice 3 Tbsp soy sauce 2 Tbsp oyster sauce 1/2 tsp sugar salt to taste 1 small carrot thinly sliced into small pieces 2 medium mushrooms chopped 1 cup cooked small peas 4 cloves garlic sliced fine a piece of fresh ginger (about equal to 2 cloves of garlic) sliced fine and peeled Coddle the eggs (be sure they are at room temperature) and beat them thoroughly. Put salad oil in large pan and heat to a medium-low temperature. Pour in beaten eggs and fry until firm in the pan. Remove the egg and pour all the sliced vegetables (onions,carrot, mushroom, garlic, ginger) into the pan. Increase the heat to medium and saute for about 3 or 4 minutes, stirring constantly. While it is cooking, shred the fried egg to the same size bits as the meat, and mix meat and eggs with the vegetables. Add the rice, and stir well. Add the peas and stir. Then dribble the soy sauce, the oyster sauce, sugar and salt over the rice, and stir well until the rice is hot. Serves about 4 people, if there is something else to eat with it. Note: I printed this early on so I am not sure who I should credit but I see Tristate here so it is definitely an old Recipe List recipe from Tristate. Someone named John signed his name. This sounds like a perfectly wonderful winter recipe, and one which most of us have all these things sitting in the refrigerator. It would be good with those little cheapy frozen popcorn shrimp (or even canned). There must be lefover meats everywhere. I even have the oyster sauce. Thanks John, for this recipe which I am looking forward to for dinner tonight. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/15/97 12:38 1186/21 Subject: Miso Marinade for Fish (serves 406) 2/3 cup miso (light, dark, whatever) 6 tbs water 1/4 cup mirin or sweet sherry 4-6 fish steaks, about 3/4" thick, 5-6 oz/halibut steaks (or other white fish) 1 tbs toasted sesame seeds freshly gound black pepper 1 Combine miso, water and mirin in a small saucepan. Heat over a moderate-low flame for about 5 minutes. Stir occasionally to dissolve the miso. Pour into a baking dish big enough to hold all the fish steaks in one layer. Pat the fish steaks dry. Place in baking dish. Let sit for 15 minutes. Turn over and marinate for at least 6 hours in the refrigerator. You can marinate it overnight. Turn once or twice. Heat the grill or broiler. Remove fish from marinade. Grill steaks for 3 minutes per side, approximately. Place on a serving platter, sprinkle with sesame seeds and black pepper. Serve. Note: Mirin is sweet rice wine. Look for it in the supermarket with other Asian ingredients or at an Asian market. This recipe is from Sharon Badian from the Eat-lf list 1995. Adjust the cooking time for the size of the fish steaks. I see no reason why this marinade couldn't also be used for boneless chicken breast, turkey fillets, or beef. Mary Curtis --------------------------------------------------------- Refd:2622 Refd:2623 mcurtis@tso.cin.ix.net 01/15/97 12:42 768/17 Subject: Sweet & sour meatballs 1 pound ground beef or ground turkey 3/4 cup steak sauce 1/2 cup bread crumbs 1 egg beaten 1 8oz. can pineapple chunks with juice 1 medium greenpepper, diced 6 mushrooms diced Mix the above ingredients together. However, only mix 1/2 cup steak sauce to ground beef mixture. Leave the other 1/4 cup of steak sauce on the side, and mix with drained pineapple juice. Shape into meatballs. Dip meatballs into steak sauce mixture. Either grill and brush sauce over frequently, or broil for 10 to 15 minutes. You can also add cherry tomatoes and other vegetables to these and skewer to make kabobs. Note: I think these sound like a good winter maindish without the trouble of the skewers. Serve the meatballs with a little rice or mashed potatoes. Mary Curtis --------------------------------------------------------- tlcborn@tso.cin.ix.net 01/15/97 17:01 130/2 2620 Subject: Re: Miso Marinade for Fish (serves 406) Is this dish served on the head of a pin? <> I've always heard, when you give a dinner party, make 'em leave wanting more! --------------------------------------------------------- kbowdler@tso.cin.ix.net 01/16/97 00:02 164/4 2620 Subject: Re: Miso Marinade for Fish (serves 406) what if we aren't having a super bowl party that big? (406?) what if we only want to serve 4 - 6? should we cut the portions into 1/100's? just joking!! krb --------------------------------------------------------- becks@tso.cin.ix.net 01/16/97 11:45 298/8 Subject: smoker I got my husband a smoker for his birthday last Sunday. Kroger has turkey on sale and we'll probably start with that. It is a charcoal one, not gas or electric. ANyone have hints? favorites? ideas? Also, does anyone have ANY idea how long a big ol' turkey is going to take? Thanks, Becky --------------------------------------------------------- Refd:2626 Refd:2631 rwhitney@tso.cin.ix.net 01/16/97 11:59 109/2 2618 Subject: Re: Best of 1996 I also vote for Lou's cranberry/orange relish. So easy and even my younger nieces and nephews loved it. --------------------------------------------------------- tcass@tso.cin.ix.net 01/16/97 12:59 320/6 2624 Subject: Re: smoker I got a new smoker for Christmas and would be interested in answers to these questions too. I want to smoke a turkey, and I've been trying to get a deer so I could make jerky, but no such luck yet. Mine also is a charcoal smoker. Also, the instructions talked about grilling and searing. What is the difference? --------------------------------------------------------- Refd:2627 mcurtis@tso.cin.ix.net 01/16/97 13:21 803/11 2626 Subject: Re: smoker We have been smoking turkeys for 15 years. Ours is an electric smoker which cooks at very low heat. We always top our poultry off with a round in the oven to make sure it is sufficiently cooked. This is not necessary for most other products, only poultry. I do not know if that is true for your smoker or not, although obivously you will need a thermometer. But the best turkey is one that has been marinated for a few days in a brine solution. Well at least overnight. This provides for a nice brown skin. The problem is finding something big enough to hold the turkey. I think a cheapie trash can from someplace like big lots or even Kmart will do the trick. The marinade method is only one method, and we have smoked many times without doing that and been very successful. Mary Curtis --------------------------------------------------------- Refd:2628 kbowdler@tso.cin.ix.net 01/16/97 14:58 96/6 2627 Subject: Re: smoker be careful... smoking a turkey is illegal in some states.. check your local laws. ;) krb --------------------------------------------------------- Refd:2629 emiddle@tso.cin.ix.net 01/16/97 17:57 39/1 2628 Subject: Re: smoker . . . or, at least, don't inhale. --------------------------------------------------------- aesculus@tso.cin.ix.net 01/16/97 21:54 290/4 Subject: No Bake Key Lime Cheesecake I would like the recipe for No Bake Key Lime Cheescake. It was part of an ad for either the gelatin or the cream cheese manufacturer, which I have lost. I seem to remember it being at least 5-6 years ago that it ran in magazines. I have tried back issues of some mags with no luck. TIA --------------------------------------------------------- becks@tso.cin.ix.net 01/17/97 23:05 413/10 2624 Subject: Re: smoker I work with a girl who has a smoker and they said a turkey took 8-10 hours and then they put it in the oven for about half an hour and it was great.....I wish it wasn't quite that long (especially in this weather to keep checking the coals, etc.) Also, this girl said not to take the lid off and look, that every time you lift the lid you have to add one hour to the cooking time. Is this true? TIA Becky --------------------------------------------------------- kstrom@tso.cin.ix.net 01/18/97 01:40 523/7 Subject: Japanese restaurant Tonight I went to a Japanese restaurant called Osaka which amazingly enough happens to be just down the street from me. Though it is most well known for sushi, when I explained to the Chef that I was vegetarian he was delightfully accomodating. The service was impeccable and the ambiance mellow, non pretentious. The tariff was high end, but it was a business dinner (no on my account!) so that obviously did not bother me. For anyone who enjoys Japanese food I would highly recommend this establishment. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/18/97 13:25 1139/16 Subject: speaking of Oriental On our morning trip to Findaly Market we stopped at Saigon Market across the street. I always try to find time for a trip there. I wanted to buy some miso to make the fish marinade that I posted earlier this week. There was a customer in there who looked Oriental (although duh! when I asked him if I had miso from reading the bag he couldn't read it). It is like asking someone from America if they know Joe Blow from Chicago. There are many languages, but the man was not insulted. (and it turned out to be miso). In fact the man became one of my best cooking friends. He was teaching me how to make better marinade (maybe he was a chef somewhere because he knew so much more than the average person). I told him I wanted to marinade my fish with the miso and he insisted that I buy one of the daikons. I picked up a really small one because there are just the two of us, and he wouldn't let me buy it because it was too soft. I had to buy a firm one. Then I showed him the Asian eggplants and he told me to pan fry them with a little garlic. What a great thing to go into a store and learn from other people. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/18/97 13:28 599/8 Subject: tortellini salad We stopped eating out but a little deli doesn't count as eating out. We bought some tortellini salad from Silverglades. It is the best one in the World. It contains artichokes, a little slivered carrots, artichokes, onion, different kinds of olives, and roasted red pepper. The best thing are the tortellini stuffed with that wonderful cheese that is used to stuff manicotti. It had a sweetish dressing. I am going to duplicate it next week, but something tells me I can never make it as good. If anyone knows about this salad I would sure love to know what the dressing is. Mary Curtis --------------------------------------------------------- Refd:2635 Refd:2638 kbowdler@tso.cin.ix.net 01/18/97 14:17 345/7 2634 Subject: Re: tortellini salad Hey, Mary, have you ever tried the pepper shooters from silverglade and sons? they are hollowed-out cherry peppers, filled with prosciutto and some kind of cheese, and then marinated in olive oil. they are yummy!!!! unfortunately, they are out of them most of the time. :( but if you ever see them, try them and tell me what you think. krb --------------------------------------------------------- Refd:2636 mcurtis@tso.cin.ix.net 01/18/97 21:20 152/3 2635 Subject: Re: tortellini salad Yes, I bought a few the last time we were there and they were good--surprisingly hot, but that is o.k. because I like things like that. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/18/97 21:23 501/7 Subject: cranberry relish Our friends invited us over to eat turkey tonight (Kroger's special). It was sort of a hasty thing and I asked my husband to pick up a can of whole cranberries and I added the famous orange marmalade. I added about a half teaspoon of cinnamon. (I think they serve relish with cranberries at some restaurant). So the stuff sat on the screened in porch for about an hour and a half and marinated. It was absolutely fabulous--easy, different, and totally necessary with the turkey. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 01/19/97 11:51 83/2 2634 Subject: Re: tortellini salad/"Silverglades" Whoa... what or where in the world is Silverglades? Sounds fabulous, Kristina --------------------------------------------------------- Refd:2639 mcurtis@tso.cin.ix.net 01/19/97 12:14 434/6 2638 Subject: Re: tortellini salad/"Silverglades" Silverglades/ahh. They used to own a deli downtown long ago that went on to become the Wheel Restaurant on 6th St. The city in all its wisdom closed it to put up something else and they were relocated. The new location never worked. They now have a fabulous deli/grocery on Clough Pike and two stalls at Findlay Market one of which specializes in imported cheeses and meats and the other in olives, herring, etc. Mary Curtis --------------------------------------------------------- Refd:2640 jibold@tso.cin.ix.net 01/19/97 16:55 61/2 2639 Subject: Re: tortellini salad/"Silverglades" Is that Clough Pike down by the Newtown exit off I-275? --------------------------------------------------------- Refd:2641 mcurtis@tso.cin.ix.net 01/19/97 18:25 202/3 2640 Subject: Re: tortellini salad/"Silverglades" Well Clough Pike would be accessible from the Newtown Exit of 275. I, myself am more familiar with reaching it via Columbia Parkway. It is a really fine store with a deli-like flavor. Mary Curtis --------------------------------------------------------- Refd:2642 kbowdler@tso.cin.ix.net 01/20/97 00:49 514/10 2641 Subject: Re: tortellini salad/"Silverglades" and when i think of new york, i think of new tork style deli's, like the one that silverglade and sons must have run DOWNTOWN. it is a shame that the powers that be would not let there be places downtown like that. new york is full of ethnic restaurants and deli's that give the city so much flavor; flavor that cincinnati is lacking. i can taste some of that flavor when i go to findlay market; God forbid that we should someday see the day when Findlay Market is closed. It will be a sad day indeed. krb --------------------------------------------------------- Refd:2643 mcurtis@tso.cin.ix.net 01/20/97 09:51 680/10 2642 Subject: Re: tortellini salad/"Silverglades" It won't be closed, just "improved". It will be like Velvasheen and Hyde Park Outlet and others along those lines. Even old Swallens. They were in old buildings that had wonderful old nooks and crannys. People loved to shop in those stores because they thought if they would look long enough they would find something that had been overlooked and they would get a bargain. Then the time came--put these things in a real building and they will come. Only they don't come. People like these places the way they are. If they ever change Findlay Market let us hope they keep it in exactly the same style they have now or it will be just another supermarket. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/20/97 14:05 364/5 Subject: tortellini salad My souschef (as my husband refers to himself), has reminded me that there are more than one type of pasta salad with tortellini at Silverglades. The one that we particularly liked was called pasta popourri, although I am sure the rest of them are fine. This, though, was the one that we have tasted and liked. It also has cheese ravioli in it. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/20/97 14:07 207/3 Subject: Superbowl Sunday Sunday is the Superbowl, an occasion rivalled only by Thanksgiving, as being devoted to food, whether for yourself or for a group. Does anyone have any favorite things for this party time? Mary Curtis --------------------------------------------------------- Refd:2648 Refd:2650 mdonovan@tso.cin.ix.net 01/20/97 14:37 866/15 Subject: Gas Smokers Recently a thread of messages focussed on smoking (particularly turkeys). I have been looking for a smoker for some time and would like some advice. I am thinking of buying a gas (propane) fueled smoker/grill combo called a 7-in-one. It was sold in Sams Club and Dicks Sporting Goods for $100-$150. My concern is whether a gas smoker could be controlled for long periods of temps at 250-300F as necessary for smoking. Does anyone have any experience with this type of smoker or gas smoking? The appeal to me is not having to adjust charcoal for several hours. This particular smoker was versatile in setup and could be used as a grill, portable burner (i.e., for outside seafood boils) or a smoker. Any advice on choosing a smoker (particularly one that would double as a grill since mine just fell apart after ten years service) would be appreciated. Michael --------------------------------------------------------- Refd:2647 jibold@tso.cin.ix.net 01/20/97 15:42 317/6 2646 Subject: Re: Gas Smokers I don't know anything about gas smokers, but I had a charcoal one and used it for awhile. . .it took a lot of charcoal, and watching the charcoal to make sure it wasn't running low on fuel. If I were to get another one, I'd be inclined to get an electric one, I think. The flavors of the meats were very good. --------------------------------------------------------- dbharman@tso.cin.ix.net 01/20/97 19:20 571/19 2645 Subject: Re: Superbowl Sunday I always make a Beef Taco dip. Here is the recipe. Beef Taco Dip 1 pound lean ground beef 1 package Ortego taco mix 2 or 3 jalopenos 3/4 cup beer Sour cream Shredded cheddar cheese Brown the ground beef. Drain. Add the taco mix, chopped jalopenos, and beer. Simmer 15 minutes. Put in a pie plate or round baking dish. Spread sour cream on top and top that with the cheddar cheese. Serve with round tortilla chips. I double the recipe if I am having a large group over. The last few years I have used low-fat sour cream and you can't tell the difference. --------------------------------------------------------- Refd:2649 cooker@tso.cin.ix.net 01/21/97 07:59 1168/16 2648 Subject: Re: Superbowl Sunday Every year...our church adult group has "Super Bowl Night Out".....We usually have Chili, chili spaghetti, coneys..and all the fixings of snacks, veggies, etc.....I also have made the Skyline chili dip.....which involves.....a platter with cream cheese spread evenly on it...topped with chopped onions...and a frozen (10 oz. ...thawed and heated) Skyline or Goldstar Chili....spread on top of that and then finally finishing with shredded cheddar....This then is put in the microwave until the cheese is melted and served with tortilla chips........ But this year...there is also a recipe I've tried for Christmas and it's a new twist on the chili........You use 2# of Velveeta chunked up and add the thawed and heated Skyline (or from a can)...Melt and mix and serve with tortilla chips.....the thing different that I'm doing for the Superbowl is to get a large loaf of dark rye bread and cutting out the shape of a football in it...filling it with the cheese, chili mixture and using the canned cheese spread to make the threaded ..football-like design on top of the cheesy part.....serve with the bread and tortilla chips....It should be cute and different... --------------------------------------------------------- brutus@tso.cin.ix.net 01/21/97 14:09 463/18 2645 Subject: Re: Superbowl Sunday This year in honor of my favorite team I am having some Green Bay favorites Bratt Patties Fried Cheese curds (the original heart attack on a plate) Of course lots of Milwaukee beers Deer summer sausage cheese pizza possibly pasty's (beef stew turnover that is more upper Michiganish) Chicken Booyah Fried Bay perch Boiled fish cherry Pie Frozen Custard (ten times better and more fattening than ice cream) For my Patriot fans baked beans from a can (cold) --------------------------------------------------------- Refd:2652 Refd:2658 mcurtis@tso.cin.ix.net 01/21/97 15:50 696/17 Subject: baked potato topping Baked Potato Topping 1 stick butter 1 cup mayonaise 1/2 cup grated Parmesan cheese 1/4 teaspoon Worcestire Sauce Melt the butter and combine all the ingredients. Leave at room temperature and serve with or over baked potatoes. Note: My friend served this the other night and I loved it. You refrigerate the leftover, but try to bring it to remember to bring it to room temperature the next time you want to serve it. I don't think it would be all that bad for you if you use lowfat or no fat mayonaise. Some people use the diet margarine, but I like to splurge for this and use real butter. I think you could serve this over steamed new potatoes or boiled potatoes, too. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 01/21/97 21:21 233/3 2650 Subject: Re: Superbowl Sunday My dad was born in northern Wisconsin and many of the Strom clan still live there, as well as in MN and MI. Despite having summered there every year as a child, I have *never* heard of "fried cheese curds". Pray tell, Kristina --------------------------------------------------------- Refd:2653 Refd:2654 Refd:2659 rwarren@tso.cin.ix.net 01/22/97 00:28 362/9 2652 Subject: Re: Superbowl Sunday I like to make Cheese Dip with 2 cans of Rotel and 2 lbs of Velveeta. Today, many are substituting the Rotel (tomatoes with green chiles) with salsa. It just doesn't have the same taste. Bobby p.s. I have been a Patriots fan for a long time and was disappointed when we lost big time to Chicago about a decade ago. I hope we have better results this time! --------------------------------------------------------- brutus@tso.cin.ix.net 01/22/97 08:48 272/5 2652 Subject: Re: Superbowl Sunday Fried cheese curds are just as they sound. Breaded and deep fried cheese curds. I believe they are served with some kind of sauce for dipping. They are similar to cheese sticks. First and only place I ever crossed them was in Green Bay. Actually the Fox River Valley. --------------------------------------------------------- Refd:2655 kstrom@tso.cin.ix.net 01/22/97 09:36 128/2 2654 Subject: Re: Superbowl Sunday But what exactly *are* cheese curds? What comes up for me is cottage cheese, and I can't imagine it. Ignorantly, Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/22/97 09:55 625/8 Subject: cheese curds I wonder if cheese curds are the same as bakers cheese. I have been trying and trying to buy it at stores--even Mike's Cheese Stall at Findlay Market. He was interested, but the problem is it comes in 5 gallon frozen containers. I bought one 2 years ago from Trauth Dairy to make cheesecake and Danish, but I never got up the nerve to open it. I finally threw it away. They told me I could probably thaw it and freeze it in smaller containers, but the whole job became just too formidable for me at that time. So what it boils down to is you can't buy the cheese curds in amounts smaller than 5 gallons. Mary Curtis --------------------------------------------------------- Refd:2657 brutus@tso.cin.ix.net 01/22/97 11:04 899/15 2656 Subject: Re: cheese curds My cheese knowledge is not all that great, but if you remember little miss muffet sitting on a tuffet eating her curds and whey. She was eating cheese curds. The curds and whey are the solids (curds) and liquid (whey) of the milk that is used to make cheese. The curds are then further processed (don't know how) to make cheese. The curds themselves can also be eaten, and have a very unusual flavor and texture. I call it squeaky cheese, because the curds squeak when you bite into it. The curds I've had look like a cube of cheddar that have been squeezed in someone's hand. The flavor is rather bland and like isaid it squeaks unless of course you bread them and fry them. By the way any of the dozens of cheese factories/stores in WI will have them. They are also not recommended for low fat diets as I think they are pure milkfat. As far as finding them in the Tri-state I say good look. --------------------------------------------------------- wwick@tso.cin.ix.net 01/22/97 18:55 286/4 2650 Subject: Re: Superbowl Sunday I have only one question, as a native Wisconsinite, where are you going to get a proper frozen custard around here. I don't know where to get it around here, & as you apparantly know, the stuff is sooooooooo great! I was back home last week & I had some in the snow & cold. Heaven! --------------------------------------------------------- Refd:2660 Refd:2662 wwick@tso.cin.ix.net 01/22/97 18:57 216/3 2652 Subject: Re: Superbowl Sunday I've never had fried curds either, but they have plenty of places that sell you bags of these things. There is however, a plethora of fried cheese up there, so i suppose some folks bread & fry the darn crds too! --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/22/97 23:40 150/3 2658 Subject: Re: Superbowl Sunday I know I am going to sound really naive, but I'll go ahead. Is frozen custard like Dairy Queen or is it richer and more full bodied? Mary Curtis --------------------------------------------------------- Refd:2661 Refd:2666 brutus@tso.cin.ix.net 01/23/97 08:03 199/3 2660 Subject: Re: Superbowl Sunday Frozen custard is richer than Graeter's ice cream, and has much more body than dairy queen. My personal favorite is pecan pie custard, which has a scoop of pecan pie thrown in with the custard. --------------------------------------------------------- Refd:2667 brutus@tso.cin.ix.net 01/23/97 08:05 151/2 2658 Subject: Re: Superbowl Sunday supposedly a buddy of mine is bringing some down packed in dry ice. It won't be as fresh or as good, but hey its better than anything around here. --------------------------------------------------------- Refd:2663 kstrom@tso.cin.ix.net 01/23/97 20:23 203/3 2662 Subject: Re: Superbowl Sunday/Wisc. care pkg D'ya s'pose he could bring some cheese curds along too?! I wonder is there is a mail order source. Speaking of Wisconsin, I have a yearning for limpa now (a uniquely flavored rye bread). Kristina --------------------------------------------------------- Refd:2664 mcurtis@tso.cin.ix.net 01/23/97 21:42 196/3 2663 Subject: Re: Superbowl Sunday/Wisc. care pkg Well, isn't Wisconsin the home of Johnson metts or something like that? Our neighbor drove all the way up there to buy them one summer and they sell them at the local groceries. Mary Curtis --------------------------------------------------------- Refd:2675 truff@tso.cin.ix.net 01/23/97 21:57 132/4 Subject: salsa does anyone have a recipe for salsa that is close to what don pablo's serves? it's a smooth sauce, with cilantro. thanks, tom --------------------------------------------------------- Refd:2684 wwick@tso.cin.ix.net 01/24/97 17:35 1107/17 2660 Subject: Re: Superbowl Sunday You are correct, frozen custard in Wisconsin is very rich, usually 14% butter fat, as compared to Dairy Queen soft serve, which is probably a 7% or 8% but- ter fat. There is egg in it, so the finished product is denser (less air is whipped into it, in the ice cream industry they call this overrun). As an example a Dairy Queen cone will have 100%, maybe 125% overrun,a typical frozen custard will be 50% - 75% overun, so it's physically a heavier cone. When you have a really good frozen custard, you can scoop it immediately when it comes out of a batch freezer, and it will hold it's shape. A Dairy Queen type product or even a normal ice cream must be hardened in a freezer to be scoopable. Any how this dense, sweet. and egg enriched product really tastes good. sorry to go on about this stuff, but it is good, and in Milwaukee there are custard stands all over the place, and they are open 12 months of the year. It's not uncommon to stand in line, outdoors, in cold weather to buy these things. Of course these are the same people who jump into Lake Michigan on New Years Day, so anything goes. --------------------------------------------------------- wwick@tso.cin.ix.net 01/24/97 17:37 196/3 2661 Subject: Re: Superbowl Sunday I had some great Pumpkin Pie custard at Oscar's in Milwaukee over Thanksgiving. When I was up there last week I had a pecan praline, and a fudge nut custard. Plain old vanilla is always good. --------------------------------------------------------- Refd:2668 mcurtis@tso.cin.ix.net 01/24/97 18:30 970/14 2667 Subject: Custard and eggs It sounds like this is a recipe for old fashioned regular ice cream. They all contained eggs, cream and milk which definitely is the basis for custard. The old tymey recipes in the older cookbooks all called for these ingredients to be cooked on top of the stove as opposed to today's right away recipes. I guess maybe they have that and it doesn't cost an arm and a leg because cream is so plentiful there. It is probably really cheap, too, because people are leaning away from it and butter due to the fat content. I did hear something about eggs that was talked about in Prevention Magazine. It was on a commercial for eggs. I have always maintained that eggs are great for you, and I doubt if anyone will convince me otherwise. I believe I posted this before--eggs contain lechitin and that dissolves fat. I have seen it work. Products that contain cholesterol do not necessarily manufacture it. Now cream, that's a different story. Sigh. Mary Curtis --------------------------------------------------------- Refd:2676 darnold@tso.cin.ix.net 01/24/97 21:10 89/2 Subject: German cookies Does anyone have an easy recipe for German cookies for our daughter's Brownie troop? --------------------------------------------------------- Refd:2670 kstrom@tso.cin.ix.net 01/24/97 22:18 110/2 2669 Subject: Re: German cookies What *kind* of German cookies? Kevin, where are you?! Kristina (PS Kevin is very hip to German cuisine). --------------------------------------------------------- dluers@tso.cin.ix.net 01/25/97 00:08 82/1 Subject: Croation Does anyone have a few simple Croation recipes that they would like to share? --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/25/97 10:57 1299/23 Subject: Old Fashioned Custard Ice Cream 1/2 gallon of milk 1 teaspoon of butter flavoring 6 eggs 1 can condensed milk (14 ounces) 4 heaping tablespoons 2 large cans evaporated milk (13 ounces) cornstarch 1 3/4 cups of sugar 1/2 tablespoon of vanilla Put the milk on medium heat in a heavy pot. Do not stir. Let it heat until it makes a film. Mix together the eggs, cornstarch and sugar; add this mixture of ingredients to the milk and beat until frothy. After adding to the milk, stir constantly until it reaches the thickness of a cream sauce. Remove from the fire and add the vanilla, butter flavoring, condensed milk and the two cans of the evaporated milk. Mix well and pour into an ice cream freezer. Freeze and serve as you would any ice cream This is from The Best of Louisiana-Mrs. Patsy Mouton. I think it will fit into the portable ice cream maker that fits in the freezer, and I don't think it looks like the end of the world calorie wise. One note. This book uses brand names and they always say 1 can of Pet Milk (13 ounces) so I have to assume that they are talking about any brand of evaporated milk. I felt this was clarified because I knew that they weren't talking about condensed milk as this is one of the other specific ingredients. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/25/97 11:04 1602/30 Subject: Date Cake 1 1/2 cups of sugar 1 teaspoon of cinnamon 1 cup of salad oil 1 teaspoon of allspice 3 eggs 1 cup of buttermilk 2 cups of sifted flour 1 cup of chopped walnuts 1 teaspoon of baking soda 1 cup of pitted, chopped dates 1 teaspoon of salt 1 teaspoon of vanilla extract 1 teaspoon of nutmeg 1 Buttermilk Icing recipe Combine the sugar, oil and eggs. Beat the mixture until it is smooth and creamy. Sift together: flour, soda, salt nutmeg, cinnamon, and allspice; add alternately with the buttermilk to the creamed mixture. Mix together until smooth. Preheat the oven to 300 degrees. Stir in the nuts, dates and vanilla. Turn the batter into a greased and floured 9 by 13 by 2 inch pan. Bake at 300 degrees for 55 to 60 minutes. Frost with Buttermilk Icing. Cut into squares. Makes 24 portions Buttermilk Icing 1 cup of sugar 1/2 teaspoon of vanilla 1/2 cup of buttermilk 1/2 cup of butter 1/2 teaspoon baking soda Combine all ingredients in a saucepan. Cook over medium heat, stirring constantly, to 230 degrees on a candy thermometer (soft ball stage). Remove from the heat and cool for 5 minutes. Beat the mixture until it starts to thicken. Pour at once over the cake. Makes about 1/2 cups of icing. This is the cake that I am taking to the Superbowl Party. It is from The Best of Louisiana. (I am substituting pecans for the walnuts because that's what I have in the house.) Mary Curtis --------------------------------------------------------- Refd:2674 kstrom@tso.cin.ix.net 01/25/97 11:10 203/3 2673 Subject: Re: Date Cake Pecans work better in a Southern dish than walnuts anyway, don't you think? My mom, when she lived in Atlanta, started making Waldorf Salad with pecans, just ever so slightly roasted. Yum, Kristina --------------------------------------------------------- wwick@tso.cin.ix.net 01/25/97 13:14 213/4 2664 Subject: Re: Superbowl Sunday/Wisc. care pkg Johnsonville Brats are made there, and sold locally, however I believe the Klement's Bratwurst is the best, unfortunately I never see it around here, so whenever I get to Wisconsin I bring back two 5# boxes. --------------------------------------------------------- wwick@tso.cin.ix.net 01/25/97 13:17 142/2 2668 Subject: Re: Custard and eggs I agree with you , I don't think eggs are as bad as everyone thinks. The cream, on the other hand, I try to use only for special recipes. --------------------------------------------------------- rwhitney@tso.cin.ix.net 01/25/97 20:25 1205/31 Subject: Ghirardelli cocoa cake Ghirardelli Fudge Cake 2 cups unsifted flour 1 3/4 cup sugar 3/4 cup Ghirardelli unsweetened cocoa 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup butter or margarine (very soft) 3/4 cup milk 1/2 cup water 2 eggs 2 tsp. Vanilla Preheat oven to 350. Grease and lightly flour two 9 by 1 1/2 inch round cake pans. Measure flour, sugar, cocoa, baking powder, baking soda and salt into large bowl. Mix on low for one minute. Add butter, milk, water, eggs, and vanilla to mixture. Mix on medium for one minute; scrape down bowl. Beat on high for 3 minutes. Pour into prepared cake pans. Bake 30-35 minutes. Cool in pans for 5 minutes. Remove from pans and cool on racks. Frost with Ghirardelli butter cream frosting. Note: This recipe is from the label on a can of Ghirardelli unsweetened cocoa ("The Legendary Chocolate of San Francisco"). I have never heard of using an electric mixer to blend dry ingredients before but that is what the recipe seems to be telling you to do. I have not made this yet but it has been so long since I've had a cake made from scratch, I think Ill try it. And since none of it is healthy anyway I think Ill use real butter. Frosting recipe follows. --------------------------------------------------------- rwhitney@tso.cin.ix.net 01/25/97 20:27 566/15 Subject: Ghirardelli cocoa frosting Ghirardelli Butter Cream Frosting 1/2 cup Ghirardelli unsweetened cocoa 1/3 cup boiling water 3 cups powdered sugar 2 egg yolks 1 tsp vanilla 1/2 cup butter (very soft) In bowl, dissolve cocoa with boiling water. Beat sugar into cocoa mixture. Add yolks and vanilla, beat until fluffy. Place bowl in another bowl of ice and water. Add butter in four additions, beating until frosting is lighter in color and thick enough to spread. Frost cake. Refrigerate to set frosting. I am sure these two recipes could be used with other brands of unsweetened cocoa. --------------------------------------------------------- rwhitney@tso.cin.ix.net 01/25/97 20:29 219/4 Subject: Ghirardelli Chocolate cookbook Repeating a post from the our house kitchen board: there is an 800 number to order this chocolate cookbook - but I haven't tried it and the label I am getting the number from is several years old: 1-800-488-0078. --------------------------------------------------------- Refd:2680 kstrom@tso.cin.ix.net 01/25/97 20:50 247/4 2679 Subject: Re: Ghirardelli Chocolate cookbook Rosemary, i think i will try it with Hershey's... what wonderful weather to do some from scratch cooking, filling the house with delightful smells. Oh CH.9 the other night they did a spot about the healing affects of various aromas. Kristina --------------------------------------------------------- aajbuck@tso.cin.ix.net 01/27/97 21:45 1170/17 Subject: Mock Turtle Soup Hi, I'm not registered to this BB, but I wonder if anybody out there knows of any restaurant or bar that still makes mock turtle soup? I know Worthmore makes a canned version, and I just had a bowl at the Brew House. I am not particularly interested in making it myself; I have two recipes -- _Joy of Cooking_ and _Settlement Cookbook_ -- that call for calves' brains and an entire calves' head, respectively. (The calves' head version is what my father's Aunt Rose used to make every Saturday; she'd cook a huge vat of it and people would come from all over Brighton and Mohawk to buy a bucket of it! Unfortunately, my family lost contact with that branch of the family.) Actually, I don't think anybody really uses calf heads or parts thereof any more (which is sort of a relief; I mean, what do you do with the eyeballs?). All I know is that Zino's the late pizza/Italian chain made a fabulous mock turtle soup -- rather like oxtail in texture, with a wonderful lemony zing. At any rate, I'm about to start calling likely-sounding old-fashioned restaurants but there are hundreds of tiny ones! If anybody could give me a starting point I'd really appreciate it. --------------------------------------------------------- Refd:2686 rperry@tso.cin.ix.net 01/27/97 22:22 1916/57 Subject: General Tso's Chicken FORWARDED FROM: /mail/rp/rperry(#563) From:ichef@ichef.com General Tso's Chicken - Hom --------------------------- ------------------------------------------------------------------------------ Categories: Poultry, Chinese Yield: 4 servings 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Oil, preferably peanut 2 Dried red chiles - cut in half lengthwise 1 tb Chopped fresh orange peel OR 2 ts - dried citrus peel -(soaked & coarsely chopped) 1/2 ts Roasted Sichuan peppercorns * (finely ground), optional 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. KEN HOM PRODIGY GUEST CHEFS COOKBOOK ----- Be sure to visit The Internet Chef often! http://www.ichef.com -----FORWARDER'S COMMENTS: Way back at message 2536, Jean Merril was looking for a recipe for General Tso's chicken. I found this recipe at the "Internet Chef's" web page and mailed it to myself here with the hopes of forwarding it to the board. (retyping it just wouldn't be fun!) Hope the recipe gets transfered o.k. and is formated correctly. --------------------------------------------------------- Refd:2685 Refd:2687 rperry@tso.cin.ix.net 01/27/97 22:51 674/25 Subject: Salsa recipe FORWARDED FROM: /mail/rp/rperry(#565) From:rperry@iac.net Basic Salsa Recipe Bobby Flay, Mesa Grill 2 cups main ingredient, chopped (tomato, mango, corn, black beans, pineapple, etc,) 2 tbsp chopped red onion 2 tbsp minced jalapeno 1/4 cup coarsely chopped cilantro 1/4 cup lime juice salt and pepper to taste For example, I had a good pineapple-papaya salsa last weekend (they had a salsa *bar*) that also had some red chile powder for volume. Sandy From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html -----FORWARDER'S COMMENTS: Here is a basic salsa recipe that is quite good. Leaves lots of room for creativity. --------------------------------------------------------- rwarren@tso.cin.ix.net 01/27/97 23:06 536/13 2665 Subject: Re: salsa Thomas, I do not have a recipe for salsa like Don Pablo's, but being a fan of fresh salsa (I got spoiled when I worked for the now-defunct Casa Gallardo's) the jars and cans just don't cut it. I have found that Lawry's has a blend of seasonings for "Fresh Salsa." I found it at Kroger's on the Mexican aisle (usually near the taco seasonings). You just add a couple of tomatoes and chill for an hour. (I usually run the tomatoes and seasoning through a blender.) The seasoning pack is under a buck. Try it. You'll like it. Bobby --------------------------------------------------------- rwarren@tso.cin.ix.net 01/27/97 23:11 209/7 2682 Subject: Re: General Tso's Chicken Richard, You are a saint! I have been looking for a recipe for years. Lately, I have been checking out recipes books in bookstores, but have been unable to find anythings. Thanks for your efforts. Bobby --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/27/97 23:21 521/7 2681 Subject: Re: Mock Turtle Soup A lot of restaurants in the Greater Cincy area serve turtle soup periodically. However, the Window Garden in Westwood has it every day. It is really pretty good. By the way we have a recipe for this soup in our archives. I posted it myself. There are serveral variations, but we do not use calve's heads, we use ground beef for the most part, and I vary mine using a little ground chicken and pork if I am in the mood. I think the seasoning is such that if you only use the ground beef it is fine. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 01/28/97 08:00 86/2 2682 Subject: Re: General Tso's Chicken My friend Nyoka dredges the chicken in sesame seeds before frying...yum! Kristina --------------------------------------------------------- bolo@tso.cin.ix.net 01/28/97 19:48 343/5 Subject: Cincinnati Cable I have recently moved to Indianapolis, and am delighted that my cable company provides us with the TV Food Network. Do any of the Cincinnati Cable companies have that? Cooking shows, all day long...my personal favorite is Emeril Live, with New England raised louisiana chef Emeril Lagasse. If you don't have it, you're really missing out! --------------------------------------------------------- Refd:2690 kstrom@tso.cin.ix.net 01/28/97 20:27 412/6 2689 Subject: Re: Cincinnati Cable I love the cooking channel too, and that is one of my joys when i go out of town on business. Apparently people in Cincy do get it here too, but i do not have cable. One of my faves is "How to Boil Water", and yes, Emeril is *great*! "Ready, Set, Cook!" is also fun, though the emcee is a little stiff. Then there are those Taco babes... listen to me ramble! Guess it's time to leave town again! Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/30/97 13:18 2306/50 Subject: Sinful Chocolate Truffles I found this on web site advertising the cookbook to which you refer (Ghirardelli) Sinful Chocolate Truffles Ingredients 1/4 cup heavy whipping cream 8 ounces (2 baking bars) Ghiradelli Bittersweet Chocolate, broken into 1/4 inch pieces 6 tablespoons unsalted butter cut into small pieces 1/3 cup Ghirardelli Unsweetened Premium Cocoa Preparation In a small saucepan, bring the cream to a simmer. Remove from the heat, and stir in the chocolate and butter. In a medium-sized skillet, bring 1/2 inch water to a slow simmer. Set the saucepan in the skillet over low heat. Stir mixture just until chocolate has completely melted. Remove from the heat Pour the chocolate mixture into a shallow bowl, cool, cover, and refrigerate until firm, at least 2 hours. Pour the cocoa into a pie plate. Line an airtight container with waxed paper. Dip a melon baller or small spooon into a glass of warm water and quickly scrape across the surface of the chilled truffle mixture to form a rough 1 inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle mixture. Gently shake the pie plate to coat truffles evenly. Transfer truffles to the prepared container, separating layers with additional waxed paper. Cover tightly and refrigerate up to 2 weeks, or freeze up to 3 months. Dipping Chocolate for Truffles Ingredients 10 ounces (2 1/2 baking bars) Ghirardelli Bittersweet Chocolate broken into 1/4 1/4-inch pieces Note: I think what they are saying (hum, I wish they would have been more specific,--now I am becoming a cookbook critic--) is instead of dipping the truffles in the cocoa you can dip them into either of the two choices that they give you--baking bars or broken chocolate. I have been seeing a lot of pastry chefs garnishing with cocoa lately. I can sure tell you that they are not using the good old Hershey's cocoa that is a staple in our cupboards ever since we can remember. It would be much too bitter for this purpose, and for dipping purposes I think we would definitely need this specialized chocolate. It sounds like a really easy recipe once you find the ingredients. (I am pretty sure the Party Source sells this type of chocolate. I don't know where else it can be found.) However, it does sound doable. Mary Curtis --------------------------------------------------------- Refd:2692 mcurtis@tso.cin.ix.net 01/30/97 15:57 949/19 2691 Subject: Re: Sinful Chocolate Truffles Here are the instructions for dipping the truffles: Preparation Line a baking sheet with waxed paper. Form the truffles and place on the prepared baking sheet. (Do not coat in Cocoa.) Freeze, uncovered, at least 2 hours. Melt the chocolate in a double boiler over hot, but not boiling, water. Stir the chocolate occasionally until smooth. Remove the truffles from the freezer. Drop one ball into the melted chocolate. Twirl briefly with a fork to coat. Lift the truffle with the fork and drain over the saucepan; return to the baking sheet. Repeat with the remaining truffles. Place the baking sheet in the refrigerator and allow the chocolate coating to set, approximately 1` hour. Place truffles in a waxed paper-lined airtight container. Store up to 2 weeks in the refrigerator or up to 3 months in the freezer. Note: All I can figure out is they forgot to say that after you dip then you dust the cocoa on them. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/31/97 10:58 1560/34 Subject: Mock Turtle Soup Rather than look through the archives for this soup I decided to post the recipe again. There are two choices--with or without gingersnaps Mock Turtle Soup #1 2 qts. water 2 Tbsp lemon juice 1 lb. ground beef 1 Tbsp salt 1 bottle regular size catsup 1 tsp or less pepper 1/2 c. Worcestershire Sauce 25 ginger snaps 1 large onion, chopped 2 hard boiled eggs, chopped Cook all but ginger snaps and eggs slowly for one hour. Fill empty catsup bottle with water, and pour over the ginger snaps and stir until smooth. Add to soup and cook 1/2 hour longer. Then add hard boiled eggs. Mock Turtle Soup #2 2 lbs. lean ground beef 2 Tbsp salt 3 carrots chopped fine 1 Tbsp mixed spice in bag 2 lemons chopped fine 1/3 cup vinegar 1 onion chopped fine 4 quarts water Combine and cook slowly for 1 1/2 hours, then add: 1/2 cup Worcestershire sauce and 1 cup catsup. Cook 30 minutes longer. Add 2 cups flour, browned and mixed with 1 cup cold water and 3 hard boiled eggs, chopped. Cook 10-15 minutes longer. Note: You can be very creative and substitute different ingrdients for the ground beef. For example the last time I made it I used beef, chicken, and fake crab. You could also use ground pork. These resemble turtle meat but the other ingredients bring everything together nicely. While the first recipe doesn't call for it I think I would add a pinch of sugar, (the second one gets sugar from the cookies). Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 01/31/97 22:55 343/7 Subject: da girth burger anybody ever been to Zip's Cafe in Mt. Lookout? they serve a burger there that i LOVE called the girth burger. we are going tomorrow night after taking the kiddies to see star wars. the girth burger is a *thick* hamburger with a split mett on top of the hamburger, between the bun and meat. it is scrumpdilyicious!! see ya at zips'? krb --------------------------------------------------------- Refd:2695 wwick@tso.cin.ix.net 02/01/97 10:26 166/4 2694 Subject: Re: da girth burger They do have great burgers, and they make a pretty good bowl of chili, as well. It's too bad the place is so small, it's hard getting in there much of the time. --------------------------------------------------------- Refd:2696 kbowdler@tso.cin.ix.net 02/01/97 11:29 227/4 2695 Subject: Re: da girth burger tell me about it!! the last time we went there, we waited 45 minutes in the small walkway between the two entrance doors. and that's with two kids, 3 and 5! they were not happy. tonight we are going to go earlier. krb --------------------------------------------------------- Refd:2699 Refd:2707 bstatman@tso.cin.ix.net 02/01/97 15:13 263/4 Subject: Rice Steamer Does anyone use one and can recommend a good one? I've gone through two Salton's in a year. The first one blew the circuit breaker, and I returned it and got a new one in exchange. The second one just quit in use, and it was only the third time I used it. --------------------------------------------------------- Refd:2698 tlcborn@tso.cin.ix.net 02/01/97 18:47 84/2 2697 Subject: Re: Rice Steamer I had one of those. I didnt like the way it made the rice taste. I pitched it. --------------------------------------------------------- kstrom@tso.cin.ix.net 02/01/97 18:52 471/7 2696 Subject: Re: da girth burger/Zip's Best time to go is during off hours, and *definitely* not on weekends. My meat eating friends adore the Zipburger... yet another Cincy classic. Speaking of such places, The Mt. Adam's Bar and Grill is pretty good too, and *they* even serve a dynamite veggie burger! Kristina PS If Zip's is too crowded, right around the corner, on the other side of the sqare is a place called Million's cafe. The kitchen there is much more limited, but their chili is pretty fine. --------------------------------------------------------- Refd:2708 kstrom@tso.cin.ix.net 02/01/97 19:04 124/2 Subject: Cinnabons Does anyone have a recipe for these sinful delights? If I could recreate them my kids would love me forever. Kristina --------------------------------------------------------- Refd:2706 mcurtis@tso.cin.ix.net 02/01/97 22:36 626/9 Subject: restaurants I see where the Alpha has reopened in Clifton if you are interested in both vegetarian and non-vegetarian food. I hope they have the same menu as they used to have. We loved to go up there on weekends and just be there and eat those home fries. Also, they had the best sandwich which was grilled provolone with zuchinni on the cheese. Also they had something they did with grilled cheese and pieces of apple and pecan. I think they must have made up the sandwiches and then put them on a grill with a lot of sumptious butter. Well I hope they are still open. I hear that Mecklenberg's has reopened. Now Mary Curtis --------------------------------------------------------- Refd:2703 kbowdler@tso.cin.ix.net 02/01/97 23:34 327/8 Subject: zips oh, golly the girth burger.... i am bloated.. fries... my kids both ate all of their grilled cheese.. that is an event. weird seating arrangement: kind of like in england. we were sitting in the middle of a long table. families we did not know were on either side, kind of like in a pub in england. it was cool. krb --------------------------------------------------------- kstrom@tso.cin.ix.net 02/02/97 10:38 213/3 2701 Subject: Re: restaurants A friend of mine went to the reopened Mecklenberg's last night. She said they have a Vegetable Wellington "to die for", that the service was superb and the prices, including drinks, were righteous. Kristina --------------------------------------------------------- hlawson@tso.cin.ix.net 02/03/97 13:37 289/6 Subject: Pizza Variations Since my wife was out of town last weekend a good friends couple invited me over for dinner. She prepared 5 kinds of pizza. The peanut butter pizza with peanuts went over badly with other guests but I was hungry. Colleen is a creative cook so you don't get recipes from her. Howard --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/03/97 14:51 681/16 Subject: Red Hot Molded Hearts From Taste of Home Red-Hot Molded Hearts !/4 cup red-hot candies 1 cup boiling water 1 package (3 ounces) strawberry or cherry Jello 2 1/2 cups applesauce In a bowl dissolve candies in water. Stir in gelatin until dissolved. Fold in applesauce. Pour into 12 oiled 1/3 cup individual molds, a 4 cup heart-shaped mold or a 1 quart bowl. Chill for about 3 hours. Yield 10-12 servings Note: This is wonderful for both adults and children. I did get out the strainer when after a long period of stirring some of the red hots refused to dissolve. No big deal. This is not a Jello dish, but rather an applesauce that is similar to an aspic. Quick and lovely. Mary Curtis --------------------------------------------------------- Refd:2735 kstrom@tso.cin.ix.net 02/04/97 08:13 383/5 2700 Subject: Re: Cinnabons As sometimes happens after I post a query, I find the answer! The Pillsbury Hot Roll pkged mix has a recipe for cinnamon rolls that taste remarkably like cinnabons. My daughters actually said they were better since they were not *quite* as rich. The recipe says to make 12, but I cut 8 to replicate the size of cinnabons. Very easy to make, for a yeast based item. Kristina --------------------------------------------------------- wwick@tso.cin.ix.net 02/04/97 18:34 494/7 2696 Subject: Re: da girth burger Next time you get a craving for a "Deluxe Zip Burger", and don't want a wait in the tiny hall, go out to Newtown and eat at the Main Street Cafe. The man that owns the place ran Zip's for many years, so about 2 years ago he and his family opened their own place. The menu is very similar, burgers, fries, chili, cold beer, he uses fresh ground beef from Mairose's, it's a great product. It's usually easier to get in, & if it's crowded you can still get inside, and have a beer at the bar. --------------------------------------------------------- wwick@tso.cin.ix.net 02/04/97 18:38 215/3 2699 Subject: Re: da girth burger/Zip's You are right on about Million's, nothing like a good burger made from "fresh" ground beef! I'm not positive, but I heard that Bracke's on Mt. Lookout Square provides the fresh grind for both Zip's & Million's. --------------------------------------------------------- wwick@tso.cin.ix.net 02/04/97 18:50 387/6 Subject: I want a great fish sandwich! I need some help, I remember about a year ago they had a contest in the Enquirer or Cincinnati Magazine looking for the best "fish Sandwich" in the city. All I remember is that it was in a bar & grill, I think it was owned by a lady, I also think it was in/on Price Hill, and I think it starts with the letter "C". I am sure someone out there knows the place, i appreciate the help. --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/04/97 19:20 666/9 Subject: restaurant/comfort food Sunday night we went to the Schoolhouse, (just this side of Milford). We go there at least 3 times a year, (although never again on Sunday night. We had a really long wait in a small area.) But once you get in there you forget all that. They serve family style the best salad in the country, country cole slaw, bowls of vegetables and the finest fried chicken in the world. $7.95--not the cheapest place, but well worth the drive if you are just interested in good food. They have other things from crumbed cod to steak, and are a real family place. They are open Thursday through Sunday. Homemade cobbler is a few dollars, and homemade pie. Mary Curtis --------------------------------------------------------- Refd:2711 kbowdler@tso.cin.ix.net 02/05/97 11:00 237/4 2710 Subject: Re: restaurant/comfort food i heard THE place to go for fried chicken is a restaurant in Oldenburg, Indiana... friend of mine drives up once every two months or so to get it.. i will check on the name, unless anybody else knows what I am referring to... krb --------------------------------------------------------- tcass@tso.cin.ix.net 02/05/97 16:04 564/9 Subject: Burgers All this talk about burgers makes me think of THE PLACE in my mind for burgers. If anyone is ever in southern Idaho and has a hankerin' for the best burger you ever had, visit the Triangle Inn in Sweet, Idaho. These are two-handed jobs that once you pick up you don't set down, and as you eat them, grease runs down the backs of your hands and drips on the plate. Getting one down, along with the fries that come with it, is a chore. I'm going out to Boise to visit friends this spring, and you can bet the Triangle will see my face! mmmmm mmmmm mmmmm!! --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/05/97 17:11 781/11 Subject: fish sandwiches I know! The West Side Tavern (a working man's bar with a restaurant on the other side), has the best fish sandwiches in the country. They also have the best ham. They make it themselves. And the roast beef, hot in juice umumumum. And green beans. and macaroni and cheese and all of this stuff you can carry out the whole thing for around $8.00. Just kidding, but really good working man's prices. Wel you don't eat there, you have to leave, because you have to let the workers have the seats. It's right across the street on 11th in Newport,Ky. right across from the old toll bridge that the bus company used to take you to Covington. Not open at night, only lunch except Friday when they have their special fish (the only day I think they have fish). Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/06/97 13:05 588/20 Subject: Mocha Creme Cups Crust for cup base: 1 can coconut 3 Tbsp margarine 16 foil cups Creme: 2 Tbsp milk 1 (1/2 lb) bar chocolate with almonds 2 Tbsp instant coffee 1 12 oz container frozen whipped topping Mix coconut and margarine together and press into foil cups. Bake 35 until toasted; cool. Melt chocolate with milk and coffee; cool. Fold in topping. serving some for garnish. Spoon creme over base, adding reserved topping and cherry. Makes 16 Since Valentine's Day will be here soon I thought it might be nice to start thinking of some good things to fix for a special treat. Mary Curtis --------------------------------------------------------- lisamcc@tso.cin.ix.net 02/06/97 14:49 82/4 Subject: ? Anyone with a kiwi tart recipe? I'd like a recipe for a tart with kiwis if anyone has anything? Thanks, Lisa --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/06/97 14:51 198/3 2582 Subject: Re: Crystalized Ginger I finally have time to try this recipe. I can't wait and want to recommend that if you have a dog or child that gets carsick this might be worth making just to save the back seat. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 02/07/97 21:31 195/3 Subject: Dining *and* Dancing Does anyone know of a place in the tristate that has both good (or even decent) food as well as a dance floor that is not crowded with teenagers or people in their early 20's? TIA, Kristina --------------------------------------------------------- Refd:2718 mcurtis@tso.cin.ix.net 02/07/97 23:10 130/2 2717 Subject: Re: Dining *and* Dancing Does the Netherland downtown still fill the bill? I'll bet almost the only places left that do this are hotels. Mary Curtis --------------------------------------------------------- jmerrill@tso.cin.ix.net 02/08/97 16:51 4016/101 Subject: 2 Kinds of Cinnabons I found two recipes for Cinnabon Rolls posted by the Internet Chef. One is raised and baked the conventional way. The second recipe is for the automatic bread machine. CINNABON ROLLS Yield: 6 servings 1/2 c Water,warm 2 pk Yeast,dry 2 tb Sugar 1 pk Vanilla pudding instant 1/2 c Margarine,melted 2 Eggs beaten 1 ts Salt 8 c Flour In small bowl, combine water, yeast and sugar. Stir well dissolved. Set aside. In large bowl, take the pudding mix and prepare according to pkg. directions Add margarine, eggs and salt. Mix well. Then add the yeast mixture. Blend: gradually add flour and knead until smooth. Place in a very large greased bowl. Cover and let rise till doubled. Punch down and let rise again. Then roll out on lightly flfoured surface to 34 by 21" size. Take 1 cup margarine melted, and spread over surface. In small bowl, mix 2 cups brown sugar and 6 tblsp cinnamon. Sprinkle all over top of surface.Roll up very tightly. With a knife, put a notch every 2 inches. Now with a stringor a thread, place under roll by notch and criss-cross over to cutroll. (this makes nice clean cuts!) Place on greased baking pan, 2" apartTake hand and lightly press down roll. Just a little.. it helps hold it together. Cover and let rise till doubled again. Bake at 350F for 15 to 20 min. Take them out when they start to turn golden brown. Do not over bake! Frost warm rolls with: CREAM CHEESE FROSTING : 8 oz softened cream cheese : 1/2 c margarine, softened : 1 t vanilla : 3 c powdered sugar : about 1 T milk, just enough : to fluff Combine all ingred- : mix till smooth. Spread on : very warm rolls. Note: You can make these the night before. Mix up the recipe and let it rise once. Punch down and cover for the second rising, putting in the refrigerator overnight to slowly rise. In the morning, let it complete rising, roll it out and finish it up they also freeze well and can be warmed up in the microwave. CINNABON ROLLS ABM Categories: Breads Yield: 1 servings -----------------------------------ROLLS----------------------------------- 1/4 c Butter; melted 1/4 c Water 1/2 pk Instant vanilla pudding -(1/2 of a 3.4oz. box) 1 c Milk 1 Eggs; beaten 1 tb Sugar 1/2 ts Salt 4 c Bread flour 2 1/2 ts Yeast ----------------------------------FILLING---------------------------------- 1/2 c Butter; softened 1 c Brown sugar 2 ts Cinnamon, ground ----------------------------------FROSTING---------------------------------- 4 oz Cream cheese; softened 1/4 c Butter; softened 1 1/2 c Confectioners sugar 1/2 ts Vanilla 1 1/2 ts Milk Rolls: Place ingredients in machine following the specifications of that particular machine. Set for dough cycle (about 1 hr. 40 minutes in my Hitachi B101 - Debbie Carlson). After complete on dough cycle, remove from machine & roll out to 17 x 10 (approx) rectangle. Filling: Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred ). Place into greased cake pans. ( I use 3 - 9" pans ) I usually get 19 - 20 buns from this. Let rise until doubled. Bake at 350 for 15 - 20 minutes, until golden. Do not overbake. Frosting: Spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvenates them! Note: I made these in my Hitachi B101 and the dough turned out beautifully! I added chopped nuts to the filling though and doubled the cinnamon. I also sliced my rolls about 1" and placed them in a non-stick 13x9" baking pan which rendered about 10 large rolls. Also, because I don't care for a cream cheese frosting, I used 3 c powdered sugar, 4 Tbsp. softened butter, 1 tsp. vanilla and about 3 Tbsp. milk which made lots of frosting, perhaps too much. (Debbie Carlson) Be sure to visit The Internet Chef often! http://www.ichef.com --------------------------------------------------------- Refd:2720 kstrom@tso.cin.ix.net 02/08/97 21:43 64/1 2719 Subject: Re: 2 Kinds of Cinnabons Jean, *THANK YOU SO MUCH*!!!! Will try, tomorrow! Kristina --------------------------------------------------------- jgraf@tso.cin.ix.net 02/10/97 10:14 960/34 Subject: OATMEAL-MOLASSES COOKIES FORWARDED FROM: /mail/jg/jgraf(#527) From:jgraf(Joseph Graf) OATMEAL-MOLASSES COOKIES 1\4 CUP MARGARINE,SOFTENED 1\4 CUP SUGAR 1 EGG 1\4 CUP MOLASSES 1 TEASPOON VANILLA EXTRACT 1-3\4 CUPS ALL-PURPOSE FLOUR 1\2 TEASPOON BAKING SODA 1\2 TEASPOON SALT 1 CUP REGULAR OATS,UNCOOKED 1 TEASPOON GROUND CINNAMON 1\2 TEASPOON GROUNG GINGER VEGETABLE COOKING SPRAY CREAM MARGARINE;GRADUALLY ADD SUGAR, BEATING AT MEDIUM SPEED OF AN ELECTRIA MIXER UNTIL WELL BLENDED.ADD MOLASSES, EGG, AND VANILLA; BEAT WELL. COMBINE FLOUR AND NEXT 5 INGREDIENTS IN MEDIUM BOWL, STIR-RING MIXTURE WELL.GRADUALLY ADD FLOUR MIXTURE TO CREAMED MIXTURE, MIXING WELL TO COMBINE.DROP DOUGH BY LEVEL TABLESPOON- FULS, TWO INCHES APART, ONTO COOKIES SHEETS COATED WITH COOKING SPRAY. BAKE AT 350% FOR 10 MINUTES OR UNTIL LIGHTLY BROWNED.COOL SLIGHTLY ON COOKIE SHEETS. REMOVE FROM COOKIE SHEETS, AND COOL ON WIRE RACKS. YIELD: 32 COOKIES -----FORWARDER'S COMMENTS: VERY-GOOD --------------------------------------------------------- brutus@tso.cin.ix.net 02/10/97 11:34 186/4 Subject: Spinach dip I'm looking for a recipe for the over-the-counter grocery store deli version of spinach dip. MY past attempts at creating this have failed miserably. Please E-mail or post, Thanks! --------------------------------------------------------- Refd:2731 cblockso@tso.cin.ix.net 02/10/97 18:55 2185/110 Subject: Ethnic Markets The February issue of Cincinnati Magazine listed the following ethnic markets. If anyone knows of other ones- please post them for all of us to enjoy. Italian: LaRosa's Food Market 2415 Boudinot Ave. (Westwood) 451-1520 Hours: Seven days 9 am-10pm Scalea's Italian Market 318-20 Greenup (Covington) 921-2332 Tony Sparto's 23 E. Court Street (downtown Cincinnati) 721-7776 Hours: Mon-Tues., Thurs-Sat. 10-5 Mediterranean: Andy's Deli 906 Nassau (Walnut Hills) 281-9791 Hours Mon-Thurs 10-9, Fri 10-11, Sat. 10-10, Sun 1-8 Athena 8548 Winton Rd. (Finneytown) 729-0440 Hours: Mon-Sat 10:30-7, Sun 12-2 Mediterranean Foods 314 Ludlow Ave. (Clifton) 961-6060 Hours: Mon-Sat 10-8, Closed Sun. Mediterranean Imports 108 W. Elder (Over-The-Rhine) 241-8222 Hours Mon-Thurs 9-4, Fri 9-5, Sat 8-6, Closed Sun. Indian & Pakistani Asian Market 11259 Reading Road (Sharonville) 563-9922 Hours: Tues-Fri 12-7, Sat 11-7, Sun 12-5, Closed Mon. Patel Brothers & Co. 7617 Reading Rd. (Roselawn) 821-0304 Hours: Mon, Wed, Sun 11-7, Closed Tues. Other Asian: Asian Food Mart 4311 Colerain Ave. (Northside) 681-9253 Hours: Mon-Fri 11-7:30, Sat 10-8, Sun 1:30-5:30 Sam Fung 684 Central Pkwy (Over-the-Rhine) 381-4543 Saigon Market 119 W. Elder St. Findlay Market (Over-the-Rhine) 721-8053 Hours: Mon-Fri 10:30-6, Sat 8 am-6, closed Sunday Tokyo Oriental 19738 Reading Rd. (Evendale) 563-5990 Hours: Tues-Sat 10-6:30, Sun noon - 5 , Closed Mon. K&P Oriental Food Store 9731 Montgomery Rd. (Montgomery) 891-9280 Hours: Mon-Fri 10:30-9, Sat 10:30-8, Closed Sun. Viet Hung Market 918 E. McMillan (Walnut Hills) 221-2929 Hours Mon-Thurs 10-5, Fri 9-5, Sat 9-7, Sun 10-6 Vina Market 3762 Montgomery Rd. (Norwood) 631-4559 Hours: Tues-Fri 11-7, Sat-Sun 10-7, Closed Mon. Hispanic: Madera's Latin American Market 3838 Montgomery Rd. (Norwood) 531-5291 Hours: Mon-Sat 9:30-8:30, Sun 11-6 Jewish: Bilker Fine Foods 7648 Reading Rd. (Roselawn) 821-6800 Hours: Mon-Sat 9-6, Sun 9-4 Pilder's 4070 E. Galbraith (Dillinvale) 792-9961 Hours: Sun-Thurs 11:30-8, Fri 11:30-4, Closed Sat Miscellaneous Jungle Jim's 5440 Dixie Hwy. (Fairfield) 829-1919 Hours: seven days Mon-Sat 8-10, Sun 9-9 --------------------------------------------------------- ftp883@tso.cin.ix.net 02/10/97 19:35 74/1 Subject: yogurt muffins I've lost my Dannon yogurt muffin recipe. Does anyone have it? Thanks --------------------------------------------------------- jgraf@tso.cin.ix.net 02/11/97 09:51 966/24 Subject: COCOA GLAZE FORWARDED FROM: /mail/jg/jgraf(#535) From:jgraf(Joseph Graf) COCOA GLAZE 1-TABLESPOON LIGHT CORN OIL 1\2-CUP POWDERED SUGAR SPREAD 1\2-TEASPOON VANILLA 2-TABLESPOONS WATER EXTRACT 1-TABLESPOON HERSHEY'S COCOA IN SMALL SAUCEPAN OVER LOW HEAT,MELT CORN OIL SPREAD, STIR IN WATER AND COCOA,COOK,STIRRING CONSTANTLY, UNTIL THICK,DO NOT BOIL, REMOVE FROM HEAT;GRADUALLY ADD POWDERED SUGAR AND VANILLA, BEATING WITH SPOON OR WHISK TO DRIZZING CONSISTENCY. ============================================ NUTRITIONAL INFOMATION PER SERVING = (2 COOKIES WITH GLAZE) = 100 CALORIES 0 MG CHOLESTEROL = 1 GM PROTEIN 50 MG SODIUM = 14 GM CARBOHYDRATE 5 MG CALCIUM = 4 GM FAT = ============================================ -----FORWARDER'S COMMENTS: WHAT DO YOU THINK ! --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/11/97 14:02 4911/123 Subject: [Fwd: Re: Request for Cinnabon] FORWARDED FROM: /mail/mc/mcurtis(#8137) From:curtism@fuse.net Received: from odin.wf.net (root@odin.wf.net [208.129.168.4]) by enterprise.fuse.net (8.8.5/8.8.5) with ESMTP id RAA17625 for ; Mon, 3 Feb 1997 17:18:40 -0500 (EST) Received: from ppp93.wf.net (ppp93.wf.net [206.97.254.102]) by odin.wf.net (8.7. 3/8.7.3) with SMTP id QAA18288 for ; Mon, 3 Feb 1997 16:21:38 -0600 (CST) Message-Id: <199702032221.QAA18288@odin.wf.net> Comments: Authenticated sender is From: "Wendy Harding" To: curtism@fuse.net Date: Wed, 5 Feb 1997 16:42:57 +0000 MIME-Version: 1.0 Content-type: text/plain; charset=ISO-8859-1 Subject: Re: Request for Cinnabon Priority: normal X-mailer: Pegasus Mail for Windows (v2.23) Content-Transfer-Encoding: 8bit X-MIME-Autoconverted: from Quoted-printable to 8bit by enterprise.fuse.net id RA A17625 > I have been asked for a recipe for Cinnabons? Is it just another sweet > yeast roll with icing? Is that a chain that I don't know about? If > someone has this I would really appreciate the post. Thanks Mary Curtis > Mary, Cinnabon is a chain that is usually found in shopping malls. Absolutely the BEST cinnamon rolls around. When made up these are HUGE! Enjoy! Wendy * Exported from MasterCook II * T.J. Cinnamon's Cinnamon Rolls Recipe By : Jim Wooley Serving Size : 14 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/3 cup sugar 1/2 cup warm water 1/2 teaspoon sugar 4 cups flour -- to 5 cups 1 teaspoon salt 1 cup milk -- scalded/cooled 110 1/3 cup salad oil 2 eggs -- room temperature Filling: 1/2 cup butter -- softened 1 cup brown sugar -- packed 1/2 cup granulated sugar 2 tablespoons cinnamon Icing: (SEE NOTE AT BOTTOM) 2 tablespoons warm milk -- to 3T 1 cup confectioner's sugar -- sifted 1 teaspoon vanilla extract In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand for 5 minutes. In a mixer bowl, combine 3 cups flour, 1/3 cup sugar, and salt. At low speed gradually beat in milk, oil, eggs and yeast mixture until well blended. Beat in the additional flour (about 1 1/2 cups) until dough pulls away from the sides of the bowl. On floured surface, knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in bulk. 1 hour. Filling: In a mixer bowl, beat all ingredients until smooth; set aside. Grease two 9" round cake pans. On lightly floured surface roll dough into an 18x10" rectangle. Spread with filling. Roll tightly from long side. Cut into 14 1-1/4" slices. Place 1 roll cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes. Preheat oven to 350. Bake 25 to 30 minutes, until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool. Icing: In a medium bowl, whisk all ingredients until smooth. Drizzle over cooled rolls. (Can be made ahead. Wrap well and freeze up to 1 month. thaw, wrapped, at room temperature.) NOTE: I use the following icing and I think that it is closer to the 'real' thing. Icing: CREAM CHEESE FROSTING --------------------- 1 (8 oz) pkg CREAM CHEESE, softened 1/2 cup BUTTER, softened 1 tsp VANILLA 3 cups POWDERED SUGAR 1 TBS MILK, just enough to fluff (approx) ------------------------------------------------------------ Combine all ingredients and mix until smooth. Spread on very warm rolls. Rolls are best when served warm. ********************************************************** Craig & Wendy Harding "Measure wealth not by the things you have, but by the Sheppard AFB, Tx things you have for which you wharding@odin.wf.net would not take money" Anon. -----FORWARDER'S COMMENTS: I have been trying for a week to forward this, and I hope it works. I would have deleted the superflous material, but I find there is no way to edit a message once it is within your mailbox. Please correct me if I am wrong. If this works it will save me a lot of retyping, especially for such a long recipe. (Sorry for the lack of brevity). --------------------------------------------------------- becks@tso.cin.ix.net 02/11/97 14:50 2714/47 Subject: angel food cake THis past weekend I made a chocolate angel food cake from scratch. It was delicious (like chocolate air!) very finely textured, very nice. On the downside, it took ten egg whites which I then used the yolks to make cookies and brownies so that doesn't help anyone's low-fat diet. The other problem is while the egg whites were beaten very high, like the recipe said, by the time I got done folding in the flour/cocoa mixture, it was a somewhat less bulky. HOwever, in the pan, as it baked, it rose up, then again went down and was only about 4.5 inches tall. This did not seem to affect the flavor or texture. It was not heavy. However, you know how those angel food cakes look at Amish bakeries, about 10" tall, that's what I would like. How do I get it. Ever since Duncan Hines changed from their two-step method of angel food cake mix, I haven't liked their mix nearly as well. I have never liked Betty Crockers' angel food cake mix. Area stores started carrying Pillsbury angel food cake mixes about a year or two ago. I had not seen them before that They are better than the others available but not as good as Duncan Hines used to be. They are cheaper than Duncan Hines used to be, which is the reason P&G (told me) they changed their product, because people wouldn't spend that much on a cake mix. ($2 plus) So, last night my daughter told me she wanted to make an angel food cake tinted pink for a Valentine banquet her youth group is doing for the Senior Citizens of our church this Saturday night. I suggested instead of just coloring it pink, use some Hershey's strawberry syrup in the water. She used one/eighth cup Strawberry syrup in place of one-eighth cup water and it was a lovely color and better flavor. We also added one-fourth teaspoon almond flavoring. She would like to make it again for Saturday night and also glaze it. Any ideas for a glaze? Also, this opens up new possibilities for me. I wonder what Marachino cherry syrup would be like? UMM. (I love angel food cake.) Has anyone experimented with making an angel food cake mix into chocolate angel food cake? (My family partcularly loves angel food cake, and chocolate is the whole family's favorite, with the exception of my husband who almost won't eat chocolate. We don't know how he got this trait but thankfully it did not pass down in the children!) I asked on this board a long time about for cheap sources of egg white powder The places that sell Wilton stuff, meringue powder, etc., are just too expensive. Right now eggs are on sale at Thriftway, but then my thrifty nature demands I do something with the yolks and I don't need more rich desserts at all. Any ideas? Thanks Becky Schneider --------------------------------------------------------- Refd:2730 mcurtis@tso.cin.ix.net 02/11/97 15:51 196/3 2729 Subject: Re: angel food cake IGA had eggs on sale for 69 cents a dozen. That is about as reasonable as you can find, and if you add a little cream of tartar that should help the eggs white have more volume. Mary Curtis --------------------------------------------------------- jmerrill@tso.cin.ix.net 02/12/97 20:19 197/3 2723 Subject: Re: Spinach dip I have foundd that the recipe on the box of Knorr Vegetable Soup makes the best dip. Calls for a cup each of mayo and sour cream, 1 container spinach and the soup mix. Tastes great. Try it. --------------------------------------------------------- alisonh@tso.cin.ix.net 02/14/97 10:41 308/6 Subject: Cookie Cutters Does anyone know where I could buy cookie cutters shaped like a seal? I was in a high-end cookware store yesterday that had dinosaurs, farm animals, card suits, Santas, Cupids, doves, mushrooms, but no seals. I want to get a couple to send to my sisters so they can make Easter cookies for their kids. --------------------------------------------------------- Refd:2733 kstrom@tso.cin.ix.net 02/14/97 19:12 135/2 2732 Subject: Re: Cookie Cutters In a pinch, you could go to a metal shop and have one made. Otherwise, call the zoo (the gift shop there is wonderful). Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 02/15/97 20:24 106/2 Subject: Mixes Normally a "scratch" cook, I have been on a "mix" craze lately. Anyone have any faves? TIA, Kristina --------------------------------------------------------- Refd:2736 jej@tso.cin.ix.net 02/15/97 21:22 280/8 2705 Subject: Re: Red Hot Molded Hearts Mary, I attended a pot luck dinner last night and someone brought this or something very similiar to it. It was quite good and I plan to make it myself as soon as I get the red hots. My grandmother and mother both used to make applesauce and used the red hots in it. John --------------------------------------------------------- fidelis@tso.cin.ix.net 02/16/97 18:15 70/2 2734 Subject: Re: Mixes Kristina, Have you ever used a cake mix to make cookies? Lou --------------------------------------------------------- Refd:2740 fidelis@tso.cin.ix.net 02/16/97 18:19 76/2 Subject: Pie For Presidents Day, I am going to have Cherry pie. U-m-m-m-m-m-m!! Lou --------------------------------------------------------- Refd:2738 hlawson@tso.cin.ix.net 02/16/97 18:58 384/6 2737 Subject: Re: Cherry Pie I made an excuse for a cherry pie today. Not tolerating pie crust well lately, I decided to use graham crackers for crust and I prebaked it for 10 minutes. The frozen cherries didn't juice much so I added water to help out. The whole things came out like a cherry crisp. So far Sue has declined to have a piece. Could it be the blackened crust? Howard, Chef extraordinaire. --------------------------------------------------------- Refd:2739 fidelis@tso.cin.ix.net 02/16/97 20:42 11/1 2738 Subject: Re: Cherry Pie Funny! --------------------------------------------------------- kstrom@tso.cin.ix.net 02/16/97 22:29 148/3 2736 Subject: Re: Mixes >Kristina, >Have you ever used a cake mix to make cookies? Lou No Lou, I have not... what a neat idea. Have any recipes/tips? Kristina --------------------------------------------------------- cblockso@tso.cin.ix.net 02/17/97 17:26 1223/31 Subject: Re: Cookies Using Mixes Here's a recipe out of the Betty Crocker "Cookie Book" which uses a layer cake mix as the base to make cookies: Butter Mix Cookies 1/3 cup butter or margarine 1/2 cup shortening 1 egg 1/2 tsp vanilla 1 pkg. (about 18.5 ox) layer cake mix (except marble or yellow) Heat oven to 375 degrees. Mix butter, shortening, egg and vanilla. Thoroughly blend in cake mix, 1/2 at a time. Shape dough in one of the ways suggested below. Bake on ungreased baking sheets 6-8 minutes for rolled or refrigerated cookies, 8-10 minutes for pressed or molded cookies. Cool cookies 1 minute on baking sheet. Makes 6-8 dozen dookies. Pressed Cookies: Place dough in cookie press and force through press on baking sheet. Decorate with colored sugar. Rolled cookies: Gather 1/4 of dough together with fingers. Press firmly into a ball. Roll out 1/8" thick on lightly floured cloth-covered board. Cut with cookie cutters. Repeat using rest of dough. Refrigerated cookies: Shape dough into 2 long smooth rolls about 2" in diameter. Roll in finely chopped nuts. Wrap and chill several hours or overnight. Slice 1/8" thick. Molded cookies: Addid 1/2 cup chopped nuts to dough. Form scant teaspoonfuls of dough into balls --------------------------------------------------------- cblockso@tso.cin.ix.net 02/17/97 17:42 689/17 Subject: Cream Cheese Cookies Here's another cookies recipe from Betty Crocker (using a mix) Cream Cheese Cookies 1/4 cup butter or margarine 1 pkg. (8oz.) cream cheese 1 egg 1/4 tsp vanilla 1 pakg (18.5 oz) yellow or devils food cake mix Heat oven to 375 degrees. Cream butter and cheese. Blend in egg and vanilla . Add cake mix, 1/2 at a time; mix well. If mixer is used, add last part of cake mix by hand. Drop by teaspoonfulls about 2" apart on ungreased baking sheet. Bake 10-12 minutes until delicately browned. Cool cookies slightly before removing from baking sheet. Makes 5 dozen. You may used a cookie press to shape cookie dough on ungreased baking sheet (bake 6-9 minutes depending on size). --------------------------------------------------------- cblockso@tso.cin.ix.net 02/17/97 17:48 801/17 Subject: Chocolate Date Meringue Bars 1 pkg (8oz) pitted dates, cut up (about 1 1/3 cups) 2 tbsp. sugar 3/4 cup water 1/4 cup chopped nuts 1/2 cup butter or margarine 1 pkg. (18.5 oz) devils food cake mix 1 pkg. (7.2 oz) fluffy white frosting mix Mix dates, sugar and water in saucepan. Cook over low heat, stirring constantly until thickened, about 7 minutes. Add nuts. Cool. Heat oven to 350 degrees. Cut butter into dry cake mix. Press and flatten all but 1/3 cup cake mixture into bottom of greased and floured jelly roll pan (15 1/2" X 10 1/2" x 1") . Bake 10-12 minutes or until lightly browned. Spread date filling over baked mixture. Cover with prepared frosting mix. Sprintle top with remaining 1/3 cup cake mixture. Bake 25 minutes or until topping is golden brown. Cool. Cut into 1 1/2" squares. Makes 70 bars. --------------------------------------------------------- Refd:2744 cblockso@tso.cin.ix.net 02/17/97 17:50 213/3 2743 Subject: Re: Chocolate Date Meringue Bars To make Cherry Date Meringue Bars- use the above recipe for Chocolate Date Meringue Bars except use white cake mix and cherry fluff frosting mix in place of devils food cake mix and fluffy white frosting mix. --------------------------------------------------------- cblockso@tso.cin.ix.net 02/17/97 17:55 841/14 Subject: Jack and Jill Cookies Kids like to make these (it also uses a cake mix) Jack and Jill Cookies Heat oven to 375 degrees. Remove marble packet from 1 package (19 oz) marble cake mix. Blend 1/3 cup soft butter or margarine, 1/2 cup shortening (do not use butter or all shortening), 1 egg and 1/2 tsp. vanilla. Beat until fluffy. Blend in dry cake mix, 1/2 at a time, beating well after each addition. Knead contents of marble packet and 1 tsp butter into 1/3 of dough. Gather half the yellow dough together with fingers. Press firmly in ball. Roll out 1/8" thick on lightly floured cloth-covered board. Cut 2 or 2 1/2" circles. Place on ungreased baking sheet. Roll out chocolate dough 1/8" thick and cut eyes, hair, mouth, etc. place on yellow circles to make faces. Repeat process with rest of dough. Bake 6-8 minutes. Makes 5-6 dozen cookies. --------------------------------------------------------- Refd:2746 kstrom@tso.cin.ix.net 02/17/97 20:15 92/2 2745 Subject: Re: Jack and Jill Cookies Re this and all of the above from you, Cynthia: thanks for the treasure trove! Kristina --------------------------------------------------------- fidelis@tso.cin.ix.net 02/17/97 20:59 383/11 Subject: Mix First thing I do is buy the cake mix on Sale! :-) 1 box of Duncan Hines caramel cake mix 2/3 cup of canola oil 2 eggs 1 cup of butterscotch bits This is a soft cookie. Bake 8-10 minutes or until the center is done. I am going to try this sometime with 1/2 cup of canola oil instead of 2/3cup. See if it does O.K. I can't recommend cutting the oil until I have tried it. Lou --------------------------------------------------------- kbowdler@tso.cin.ix.net 02/17/97 21:50 94/3 Subject: recipe for chicken breasts? i need a good recipe for boneless chicken breasts. i am tired of the same old thing! krb --------------------------------------------------------- Refd:2749 Refd:2754 Refd:2759 becks@tso.cin.ix.net 02/17/97 22:36 715/21 2748 Subject: Re: recipe for chicken breasts? Try this: It's fattening but absolutely delicious Creamy Chicken breast. 8 boneless skinless chicken breasts 8 slices Swiss cheese 1 can cream of chicken soup 1/4 cup dry white wine or white cooking wine 1 cup Pepperage Farm herb seasoned bread crumbs (stuffing) 1 stick butter. Spray oblong pan with oil spray. Put chicken pieces on bottom. Lay a piece of cheese on each piece of chicken. Mix the soup and the wine and pour over the cheese and chicken. Sprinkle the bread crumbs on top. Melt butter and drizzle over the top, or if you're in a hurry, put thin slices of butter all over the pan. Bake 350 for about 40-50 minutes. This is a rich dish and is the best chicken dish I've ever had. Becky --------------------------------------------------------- Refd:2751 mcurtis@tso.cin.ix.net 02/18/97 19:32 1213/16 Subject: cookies with a kid Grab a stray kid and make some cookies. My grandson called after school to tell me he needed help making some cookies for school. His mom was unavailable. He is in 7th grade. I picked him up and we transposed the recipe that was part of the assignment. Actually he did it. I would have divided it (he needed to make 20 cookies and the recipe was for 96). But he knew what to do. We made the whole thing and put the 20 in a bag. I sent the rest home. I told him how happy he had made me because I had 5 pounds of chocolate chips from Christmas which I never made up. He said that it must really be tough to make cookies alone for someone else and we agreed we'd do it much more often. 10 minutes ago I found out his twin brother is in the same class and needed the extra cookies for his assignment. So tomorrow I guess I'll have to make cookies for them by myself because there won't be any left after they take them to school. That's o.k. I'll make them and consider myself lucky. Making those cookies with that child was the nicest thing I have done for a month. Kids love to help cook, especially making sweets. If you don't have a kid, borrow someone elses. You'll love it. Mary Curtis --------------------------------------------------------- Refd:2753 jmerrill@tso.cin.ix.net 02/18/97 21:21 495/16 2749 Subject: Teriyaki Chicken Breasts Here's a good chicken recipe that's also low fat. 1 lb. boneless skinless chicken breasts Marinate in the following for 3-4 hours 1/3 cup soy sauce 2/3 cup pineapple juice 1/4 tsp. ground ginger 1 tsp. garlic powder 1 tsp. dry mustard Remove chicken from marinade. Reserve marinade. Broil or bake chicken until done. Bring marinade to a boil Thicken with a mixture of cornstarch and water to the desired consistency of sauce that you prefer. Serve the chicken with the sauce. YUM! --------------------------------------------------------- Refd:2752 gmueller@tso.cin.ix.net 02/18/97 23:39 192/5 2751 Subject: Re: Teriyaki Chicken Breasts I've tasted recipes for Teryaki chicken that used some brown sugar in the marinade. Does anyone have one of those recipes available? Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- rwhitney@tso.cin.ix.net 02/19/97 13:37 335/5 2750 Subject: Re: cookies with a kid Mary - Taking your advice and borrowing the 8-year-old across the street to help make cookies after school today. Since both her grandma's live far away and I have no grandchildren yet, we have "adopted" each other and this arrangement works out fine. I think we'll try one of those great sounding cookies from a mix - Rosemary --------------------------------------------------------- snewmark@tso.cin.ix.net 02/19/97 14:05 1199/33 2748 Subject: Re: recipe for chicken breasts? Here is a low fat, tasty recipe for chicken breasts: ORANGE TARRAGON CHICKEN 1 tbsp. grated orange zest 1 cup fresh orange juice 1/4/ cup fresh lemon juice 1/3 cup honey 2 tbsp. Worcestershire sauce 1 tbsp. fresh tarragon or 1 tsp. dried 1 tsp. Dijon mustard or to taste Salt and Pepper to taste 4 chicken brests - skinned, split and boned 2 tsp. cornstarch dissolved in 1 tbsp. water Combine orange zest, juices, honey Worcestershire, tarragon, mustard, salt and papper. Popur over chicken breasts and marinate, covered for two hours in the refrigerator. Bring to room temperature and place in a large, flat baking dish (I marinate and cook in the same dish). Bake, covered at 350 degrees for about 30 minutes or until done. Thicken sauce with cornstarch mixture and ladle sauce over chicken when serving. Pull a sprig of tarragon through the center or an orange slice for a colorful garnish. You can also top the dish with grated orange zest. I should have said at the heading that this is also a VERY EASY and ELEGANT dish which can be prepared even a day in avance and then cooked before serving. I always move the chicken to a serving platter and garnish as described above. x --------------------------------------------------------- Refd:2756 becks@tso.cin.ix.net 02/20/97 12:38 163/7 Subject: re #2749 above/mistake Sorry. I checked the recipe and it is one-half stick of butter. Also, sorry that reducing the butter by half in no way makes THIS recipe low-fat! Becky ##3 --------------------------------------------------------- jej@tso.cin.ix.net 02/20/97 16:01 176/6 2754 Subject: Re: recipe for chicken breasts? Susan, Do you drain the marinade before baking the chicken breasts or are they baked in the marinade? The recipe sounds interesting and I am anxious to try it. TIA John --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/20/97 21:54 234/3 Subject: St Patrick's Day We're having a St Patrick's Day Party for a lot of people and I wonder if anyone has any ideas for a main dish. I guess right now I am thinking about a stew, but I would like to come up with something more creative. Mary Curtis --------------------------------------------------------- Refd:2758 Refd:2760 nkhoury@tso.cin.ix.net 02/20/97 23:43 117/2 2757 Subject: Re: St Patrick's Day How about that old Irish standby of me beloved Irish Grandmother - - whisky, stout and boiled potatoes? --------------------------------------------------------- cooker@tso.cin.ix.net 02/21/97 07:55 276/4 2748 Subject: Re: recipe for chicken breasts? I make a marinade of soy sauce, a little shake of oil, coarse ground black pepper, l sliced onion and 1 chopped cloves of garlic.....mix well and pour over chicken breasts ..marinate covered overnight and grill or bake in oven....Delicious with rice pilaf on the side.... --------------------------------------------------------- bardic@tso.cin.ix.net 02/21/97 09:39 214/7 2757 Subject: Re: St Patrick's Day The traditional St Patrick's day meal was usually fish,potatoes and soda bread..in that St Pat's day usually falls during lent. As far as just a traditional Irish meal..lamb pie? slainte geal caradhe himself --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/21/97 17:59 704/20 Subject: Chinese Barbecued Chicken Wings 12 chicken wings 1/4 cup ketchup 1 Tbsp sugar 1/2 tsp salt 2 Tbsp finely chopped garlic 1 Tbsp vegetable oil 1 Tbsp Hoisin sauce 2 tsp soy sauce 1 tsp finely chopped gingerroot Cut each chicken wing at joints to make 3 pieces; discard tip. Mix remaining ingredients in medium bowl, stir in chicken pieces until well coated. Cover and refrigerate 1 hour. Heat oven to 450 degrees. Place chicken with marinade in ungreased rectangular pan 13 x 9 x 2 inches. Bake uncovered 30 minutes. Reduce oven temp to 375 degrees. Turn chicken; bake 20 minutes or until done and sauce is absorbed. Makes 24 appetizers. Note I may try this using legs with no skin or pieces of chicken breast. Mary Curtis --------------------------------------------------------- jmerrill@tso.cin.ix.net 02/26/97 21:39 1309/29 Subject: Vienna Bread-(Bread Machine) This is my favorite recipe yet for the bread machine. I remember as a girl eating Rubel's Vienna bread, with poppy seeds on it. You can't really put poppy seeds on this bread, but the flavor is just the flavor I remember. It is a perfect candidate to make with the timed setting. The ingredients are easy and inexpensive. Try it! I am printing it in both the small and medium sizes. (1 and 1-1/2 lb. loaf.) Isn't it remarkable that there are countless bread recipes utilizing the exact same ingredients, yet by varying them ever so slightly you can come up with a flavor and texture that is unique? THis bread has a crunchy side crust, too that I like. VIENNA BREAD 1 LB. 1-1/2 LB. WATER 3/4 CUP 1 CUP PLUS 1-1/2 TBSPS. VEGETABLE OIL 1-1/2 TSP. 2 TSP. SUGAR 3/4 TSP. 1 TSP. SALT 3/4 TSP. 1 TSP. BREAD FLOUR 2 CUPS 3 CUPS NONFAT DRY MILK 1-1/2 TBSP. 2 TBSP. YEAST 1 TSP. 1-1/2 TSP. I got this recipe from Donna Rathmell German's Bread Machine Cookbook II but the flour amounts were incorrect. I have adjusted them. I highly recommend all of her cookbooks to Automatic Bread Machine owners. The book #5 is especially good. How about submitting a favorite bread machine recipe?? --------------------------------------------------------- Refd:2763 kstrom@tso.cin.ix.net 02/26/97 22:06 198/3 2762 Subject: Re: Vienna Bread-(Bread Machine) I too remember that wonderful bread and would like to try making it. However, I do not own a bread machine. Can I use the same recipe to make it by hand, or are adjustmants required? Kristina --------------------------------------------------------- Refd:2764 mcurtis@tso.cin.ix.net 02/26/97 22:27 351/5 2763 Subject: Re: Vienna Bread-(Bread Machine) Yes you can make it by hand, and if you use a bread machine and you want to put on poppy seeds I think you use the dough setting and let it rise. I would brush it with a little egg white so the poppy seeds have something to cling to, or you can just coat the top with them. Then bake it in the oven (if you really like poppy seed). Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 02/28/97 10:45 1443/38 Subject: Chicken Souffle Some of you probably know this one - it is from my Moms recipe file - one of the old cream-of-mushroom-soup recipes. I am making it today for a pot-luck supper tonight. It is good, nice to feed a group, pretty easy , and is prepared ahead of time. It ends up looking a bit more elegant than the usual casserole, too. It is not a true souffle, of course, but the egg & milk give it a custardy texture. Recipe says serves 8 to 10. Basically it is chicken salad cooked in a custard. 10 slices white bread, cubed 5 cups cooked cubed chicken 1 cup chopped celery 1 cup chopped onion or less, to taste (can also use green onions) > cup mayonnaise or Miracle Whip Salt to taste 4 well-beaten eggs 3 cups milk Topping: 1 can cream of mushroom soup diluted in = cup white wine (recipe says Sauterne, but Chardonnay, Sauvignon Blanc or any dry white wine works) = cup grated cheese Paprika Spread 5 slices diced bread in bottom of buttered 9 X 13 baking dish. Mix together cooked cubed chicken, celery, onions, mayonnaise and salt. Spread chicken mixture over cubed bread. Top with remaining 5 slices cubed bread. Beat eggs well, add milk and beat eggs and milk together. Pour milk and egg mixture over bread and chicken. Refrigerate over night or several hours. Dilute cream of mushroom soup (or cream of celery or cream of chicken) with wine. Spread on top. Sprinkle grated cheese and paprika on top. Bake about 1 hour until set, at 325. --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/28/97 19:02 421/6 Subject: bean soup Wanted a quick homemade bean soup for dinner. The canned versions cost a fortune. I didn't have time to soak my own beans. I bought a 48 ounce jar of white beans already cooked. Then I added some onion, ham seasoning from the jar, some frozen roasted red pepper, tabasco sauce, Worchestire Sauce, a can of beer, and ketchup. It is wonderful bean soup. It tastes as though I worked with it all day. Mary Curtis --------------------------------------------------------- jmerrill@tso.cin.ix.net 02/28/97 22:16 159/3 Subject: Need Bread Machine Recipes Does anyone know of any websites with bread machine recipes? Maybe sites operated by manufacturers of the machines? Or possibly food manufacturers? --------------------------------------------------------- --------------------------------------------------------- Refd:2768 mcurtis@tso.cin.ix.net 03/01/97 11:54 341/5 2767 Subject: Re: Need Bread Machine Recipes Would you be interested in be becoming a member of the bread list? It is pretty good and be in digest form. I don't remember the subscription address, but send to Reggie @ reggie. com and tell her you are interested in joining the bread list. You start from there and they will lead you to web sites. She is a nice lady. Mary Curtis --------------------------------------------------------- truff@tso.cin.ix.net 03/02/97 00:12 482/13 Subject: chicken in sweat Chicken in Sweat my mom use to make this for the family when we all lived at home. it's very easy, but it tastes great to me. chicken breasts 1 pat of butter per breast papprika place chicken breasts in baking dish. put pat of butter on each. sprinkle with the papprika. cover tightly with foil and bake at 350 degrees for 40 minutes. when it's finished, the chicken juice looks like sweat. the juice is good for using as gravy for mashed potatoes. --------------------------------------------------------- truff@tso.cin.ix.net 03/02/97 00:16 380/19 Subject: peppered chicken rosemary this chicken recipe is also pretty good. marinade: 2 tbl lemon juice 2 tbl olive oil 1/2 tsp rosemary, crushed 1/4 tsp crushed red pepper flakes 1 tsp black pepper 4 crushed garlic cloves rest: 4 chicken breasts 1 tsp butter 1 tsp vegetable oil 1/4 tsp salt. marinate for 1 hour. pat dry. melt butter in oil. saute chick over medium heat (about 4 minutes on each side). --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/03/97 14:10 676/22 Subject: Cherry Yogurt Bread I don't know if I posted this before, but I found it and like it, so I'll go for it. Cherry Yogurt Bread For the breadmaker 1/2 cup water 2 cups bread flour 3/4 teaspoon salt 1/2 cup dried cherries 1/3 cup cherry yogurt 2 tablespoons applesauce 2 teaspoons brown sugar 2 teaspoons yeast Follow instructions for your breadmaker You can substitute for the dried cherries, if you don't have them, but personally I think they are the greatest thing since sliced bread. I grab some when I get a yearning for something sweet. In their place you could use raisins, chopped dried apricots, any kind of candied or dried fruit. You can use low fat fruited yogurt. Mary Curtis --------------------------------------------------------- Refd:2774 kbowdler@tso.cin.ix.net 03/03/97 21:30 112/3 Subject: rosemary does rosemary grow well in our climate? i kinda think it should be cooler for rosemary.. anybody know? krb --------------------------------------------------------- Refd:2773 lisamcc@tso.cin.ix.net 03/04/97 10:41 222/5 2772 Subject: Re: rosemary I put my rosemary plant outside in the summer and bring it in for the winter. I don't think it is hardy enough to plant outside in our climate for the winter; at least that's what an herb growing friend told me. Lisa --------------------------------------------------------- Refd:2775 kstrom@tso.cin.ix.net 03/04/97 11:28 174/3 2771 Subject: Re: Cherry Yogurt Bread/Dried Cherries Dried cherries are available at the Thriftway on Kemper Road near Tri-County. And I agree that substitutes could work, but there's nothing like the real thing. Kristina --------------------------------------------------------- abate@tso.cin.ix.net 03/04/97 13:12 146/4 2773 Subject: Re: rosemary My rosemary does really well and comes back from year to year. It is growing in a very well protected spot--not too hot, not too cold. Anne --------------------------------------------------------- Refd:2776 mcurtis@tso.cin.ix.net 03/04/97 15:54 530/7 2775 Subject: Re: rosemary When you buy your herb plant from a good herb supplier they can give you the one that is the hardiest. I checked in to this last year. Some are hardier than other, and if protected the first couple of years somehow the bigger they get the hardier they get. I bought one this winter and rosemary is not happy in my house. However, I took cuttings from each top piece and rooted it in water. Then I planted it. It is very happy. For some reason new plants do better than those that are moved into the house. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 03/06/97 10:56 857/12 Subject: "Stand Facing The Stove" Thought you all might be itnerested - This is a dual biography of the mother and daughter authors of the famous "Joy of Cooking," Irma Rombauer and Marion Rombauer Becker, women of two very different personalities. The title comes from a quote from the 1975 edition of "Joy": "A professional cook, when asked what she regarded as primary briefing for a beginner, tersely replied: Stand facing the stove. " I had not known that Marion was a prominent Cincinnatian. It is fascinating for the cookery history, the American history, and the book publishing squabbles. Since I use it for basics, it was a surprise that the original 1931 edition owed its success to a departure from Cooking School "instruction" books to the authors friendly, chatty style and incorporation of "new" convenience foods such as canned soups, condensed milk, and gelatin. --------------------------------------------------------- rwhitney@tso.cin.ix.net 03/06/97 10:57 1513/21 Subject: The 1845 Kitchen There is an intriguing section of "Stand Facing The Stove" chronicling the change from the traditional servant-staffed kitchen of 1845 to the "modern," one-woman kitchen of 1931 (I have edited for brevity): " Picture to yourself the kitchen of 1845. What we see is an artisans workshop operating by a personnel-centered concept of organization. People are engaged in different parts of the effort, which is arduous even with skilled teamwork. A manservant has lugged in the firewood or coal and a few buckets of water that will do for rinsing food to be cooked and for washing up after the cooking. If anything is to be in pureed or fine-textured form, someone must make it so by manually forcing it through a sieve, pounding it in a mortar, or (hand meat grinders having yet to be invented) chopping it with a knife. Someone must pluck, cleanly disembowel, and behead poultry; scale and gut fish; boil the hard loaf sugar to clarify it of scummy impurities and often insects; shell every nut; pick the stones from every raisin or currant (there were no asexual grape hybrids) . . . The practice of letting children play at cooking had hardly been known . Best-quality sugar could not possibly be spared to gratify the sweet tooth of the young. Until the new refining technology, working with sugar had entailed complex knowledge . . . now [in 1931] anyone could put this inexpensive, standardized ingredient in a saucepan and proceed without all the ado of home clarifying and straining." --------------------------------------------------------- Refd:2780 becks@tso.cin.ix.net 03/09/97 16:59 310/9 2779 Subject: Re: The 1845 Kitchen Wow: I misread one line from "clarify sugar to remove scummy impurities and OFTEN insects" as "remove scummy impurities and SOFTEN insects" UGH UGH UGH. I actually had to re-read that three times to get the "often" instead of "Soften" (Doesn't the thought of that send shivers up your spine?) Becky --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/10/97 17:11 259/4 Subject: Lazarus Cookbook I wish someone had Lazarus' Cookbook so they could give me the bread pudding recipe. I think I am going to make that as an extra dessert for the St. Patrick's Day Party Saturday Night if I can find it. It is the one with the whiskey sauce. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/10/97 21:38 998/32 Subject: Lazarus' Bread Pudding Lazarus' Bread Pudding 2 cups sugar 1 tsp salt 8 eggs 5 1/2 cups milk 1 tsp vanilla 1/2 lb. french bread (preferrably stale) 1/4 cup toasted pecans 4 oz. butter melted. Whisk together the sugar, salt, and eggs. Add Milk and vanilla. Strain Combine bread, pecans and butter and stir in the custard. Bake in a 9x13 inch pan that has been set in a larger pan half filled with water. Bake in preheated 350 oven for 50 - 60 minutes Topping 8 oz butter 2 cup powdered sugar 2 eggs 2 tablespoons whiskey melt butter, add sugar, eggs and shiskey. Stir together and serve warm as topping over bread pudding. Note: If you don't have a pan that is larger tha 9 x 13 for the water bath, perhaps you can use two smaller cake pans and bake the pudding in two units. This stuff is Yummmmmmy. It breaks the bank on calories and everything else, but a few times a year we have to have lunch downtown just so I can feast on this. It is so rich it makes the top of your mouth tingle. Mary Curtis --------------------------------------------------------- dbtz@tso.cin.ix.net 03/11/97 16:43 177/4 Subject: Tofu I've been reading recent newspaper articles about the health benefits of tofu. Can this be bought at an ordinary supermarket, or does one have to go to a specialty store? --------------------------------------------------------- Refd:2784 Refd:2786 kstrom@tso.cin.ix.net 03/11/97 21:12 454/6 2783 Subject: Re: Tofu Tofu is available throughout the tri-state, and yes it is good stuff. In Athens, OH where my oldest daughter goes to school it is even sold at the local Stop 'N' Go! Look for it in the produce section. The brand i like is Mor-Nu as it does not require refridgeration until opened and comes in different textures. In the "old days" (20-25 years ago) tofu was not only hard to find but had to be used on the day it was made and purchased. Kristina --------------------------------------------------------- Refd:2785 Refd:2788 kstrom@tso.cin.ix.net 03/11/97 21:13 22/1 2784 Subject: Re: Tofu/PS Above: 'Mori-Nu'. --------------------------------------------------------- rwhitney@tso.cin.ix.net 03/12/97 07:55 253/4 2783 Subject: Re: Tofu They have tofu in the produce section of the local Kroger - refrigerated. I have seen it but not tired it. My husband vows he will never eat it - so I would love a recipe or two where it would be hard to detect what it is - anyone have any ideas? --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/12/97 12:24 646/17 Subject: Omie's Candied Carrots I picked up this recipe from the net and thought I would serve it with my corned beef Saturday night. Omie's Candied Carrots 5 medium carrots -- scraped 1/4 cup butter 1/4 cup canned jellied cranberry sauce 2 tablespoons light brown sugar 1/2 teaspoon salt Scrape carrots and slice crosswise on bias about 1/2 inch thick. Cook, covered, in small amount of boiling water, until just tender, 6 to 10 minutes. Combine butter, cranberry sauce, brown sugar and salt in skillet. Heat slowly and stir until cranberry sauce melts. Add drained carrots; heat, stirring occasionally, until nicely glazed on all sides, about 5 minutes. Mary Curtis --------------------------------------------------------- dbtz@tso.cin.ix.net 03/12/97 16:46 108/2 2784 Subject: Re: Tofu Thanks so much for the tofu information. I'll check out the Mt. Airy Kroger store and hope to find it! --------------------------------------------------------- truff@tso.cin.ix.net 03/12/97 22:24 360/7 Subject: Tofu my brother is vegetarian...and i made a tofu chili for a family dinner. it went over very well. after a while, the tofu breaks down so small that it's hard to tell it's in there at all. i just went and took a quick look through my recipe cards and couldn't find the recipe....maybe i got it out of a book from the library. i'll take a better look later. --------------------------------------------------------- Refd:2790 mcurtis@tso.cin.ix.net 03/12/97 22:39 456/6 2789 Subject: Re: Tofu I hope so. I found a package in my refrigerator that I bought for some recipe that I have long forgotten. I know that it is nice in cubes in chicken noodle soup. You know how well it picks up flavors. It is essential in miso soup. I first ate it when a woman from Japan fixed sukiaki (sp) for us at our house and it was an integral part of the dish. I have tried for years to replicate it, but could never make it as well as she did. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/17/97 13:17 1124/29 Subject: Irish Soda Bread Happy St. Patrick's Day. I love this holiday because it is the do what you Want holiday. You are not obligated to do anything except what you want. Here is a recipe for soda bread from the Silver Palate Cookbook. Irish Soda Bread 6 T butter or margarine 3 cups flour 1 1/2 teaspoon salt 1 Tsp baking powder 1 teaspoon baking soda 3/4 cup sugar 1 cup raisins or currants 1 3/4 cup buttermilk 2 eggs well beaten 1 tbs caraway seeds (optional) Preheat oven to 375. Sift together flour, baking powder, salt and soda, set aside. Cream butter and sugar. Add beaten egg and buttermilk, blend well. Add mixture to dry ingredients. Mix by hand only until dry ingredients are moistened. Fold in raisins/currants and caraway seeds. Pour into a greased 1 1/2 quart round casserole bowl. Brush top with melted butter and sprinkle with a little sugar Bake at 375 degrees for 30 minutes, reduce heat to 300 degrees for 30 minutes longer. Test in the middle of the loaf for doneness. Note (If you do not have buttermilk you can add vinegar to sweet milk. This bread may be wrapped in foil and stored in the freezer.) --------------------------------------------------------- kstrom@tso.cin.ix.net 03/18/97 22:47 201/3 Subject: All the rage in the young set For Easter are these things called Egg Jigglers. Under enormous pressure from my daughters i bought two sets today, and they *are* fun; economical too and not as messy as dipping eggs. Kristina --------------------------------------------------------- Refd:2793 rwhitney@tso.cin.ix.net 03/19/97 11:50 50/1 2792 Subject: Re: All the rage in the young set Are they made with Jello? Sounds like fun - --------------------------------------------------------- Refd:2795 fidelis@tso.cin.ix.net 03/19/97 20:32 182/4 Subject: Tofu My Tofu package says--2days after opening. Is this really perishable after that? What about the soup or etc. that you put it into. Does it have to be eaten right away???? Lou --------------------------------------------------------- Refd:2796 kstrom@tso.cin.ix.net 03/20/97 18:46 71/2 2793 Subject: Re: All the rage in the young set Yes, made with Jello. Check out your nearest Walgreen's. Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 03/20/97 18:51 423/6 2794 Subject: Re: Tofu Yes, once opened, tofu is quite perishable. But once it is cooked in soup or whatever the life is longer, as long as the soup actually. I think what happens is that it starts to ferment. On the back of the Mori-Nu "Firm" tofu there is a recipe for eggless egg salad which is really good. This company also offers a free video and booklet for $4.00 s&h, which I have not yet sent for. One of these days... Kristina --------------------------------------------------------- becks@tso.cin.ix.net 03/21/97 16:36 495/17 Subject: dinner suggestions? I really don't feel like cooking but I know we'll all feel like eating when its time. So, any ideas? I have boneless skinless chick breast almost every cut of beef in the freezer (I can defrost in microwave) Canned beef stew meat Out of potatoes. Tired of rice. There's some cooked macaroni I'll probable make a macaroni and cheese out of. So, ASSIGNMENT TSO RECIPE BOARD: What can go with my macaroni and cheese? DO I really need a meat? Maybe just salad and fruit? HELP! Becky --------------------------------------------------------- Refd:2798 Refd:2799 Refd:2801 rwhitney@tso.cin.ix.net 03/21/97 19:27 198/3 2797 Subject: Re: dinner suggestions? Salad, fruit, & macaroni & cheese sounds great to me. If you have any leftover cooked meat you can chop it up in the macaroni. I sometimes zip up macaroni with a dash of Worcestershire sauce. --------------------------------------------------------- Refd:2800 mcurtis@tso.cin.ix.net 03/21/97 20:21 296/4 2797 Subject: Re: dinner suggestions? Well, we do eat too much anyway. It seems to me that cheese is a complete protein, but I think if you were to serve a three bean salad with it to compliment the macaroni then you would not feel as though you were missing the meat. Eveyone loves stewed tomatoes with this, too. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/21/97 20:23 375/5 2798 Subject: Re: dinner suggestions? speaking of pantries, I had the kids for dinner and when that happens I look at food differently. When we went to IGA I saw that they had tuna for 29cents a can. Limit 2. They also had green beans 3 for a dollar. Hum. Make a few trips, or go to some different IGA's and load up on the tuna. You can eat like a king on this if you use your imagination. Mary Curtis --------------------------------------------------------- gmueller@tso.cin.ix.net 03/21/97 20:32 362/9 2797 Subject: Re: dinner suggestions? If you have blackening seasoning available, a blackened chicken breast is a great main dish for mac&cheese to be the side dish. I happened to have had this very combination this afternoon. Dairy products tend to accompany spicy foods nicely and that is one of the reasons I'm fond of this combination. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- Refd:2803 kstrom@tso.cin.ix.net 03/22/97 07:17 2033/53 Subject: Easy Hamantashen Recipes FORWARDED FROM: /community/chavurah/bb(#2768) From:kstrom(Kristina Strom) #1 1/2 c. oil 1/2 c. sugar 1 egg 1 tsp each of vanilla and almond flavoring 1 tsp honey 1 tsp baking powder 2 C. flour Mix oil and sugar. Add egg and blend well. Add flavorings and honey. Slowly add flour and baking powder. Form into a ball. Roll out a small amount at a time on a floured board, thin, and cut into 2" rounds. Place a teaspoon of filling (fruit preserves or poppy filling) in the center. Fold the sides of the circle in and pinch together to make a triangle. Bake at 375 F. for 15-20 until golden on a greased cookie sheet. #2 (This, btw is *good* and unique!) 1 stick butter 4 oz. cream cheese 2 cups flour 1/3 c. powdered sugar Work all ingredients together using your fingers until smooth. Pat into a flat ball and refridgerate 20 minutes. Break off small pieces; roll and cut per above. Bake at 400 F for 12-15 minutes until golden on *ungreased* cookie sheet. For a prettier look, brush with white of one egg mixed with 1 tsp water before baking. Fillings There are various fillings available at the store, and children seem to prefer the fruit to the poppy-seed. Jams work just fine, or leftover pastry fillings. The jarred poppy-seed filling is somewhat lacking, so for the industrious, here is the recipe to make it fresh: 1/2 lb poppy seeds 2 beaten eggs 2 cups sugar Rinse poppy seeds thoroughly in warm water, lining a strainer with cheescloth to drain them off. This will take 3-4 times 'til the water runs clear. Place seeds in saucepan covered with fresh water, bring to a boil and simmer 2 hours. Rinse with cold water and drain 'til almost dry. Add eggs and sugar to poppy seed and mix. Yield: enough to fill hamantashens for a lifetime! -----FORWARDER'S COMMENTS: I posted this on Chavurah, the Jewish Board, but thought it would be appropriate here too. Hamantashen are among the traditional foods eaten during Purim which is March 23rd this year. These cookies are *good*!!! Kristina --------------------------------------------------------- hlawson@tso.cin.ix.net 03/23/97 11:12 175/3 2801 Subject: Re: dinner suggestions? Until we stopped eating them we would slice hotdogs into the macaroni and cheese. If you like sausage you can do the same. Also brocholi(SP) or green beans work. Howard --------------------------------------------------------- Refd:2804 kbowdler@tso.cin.ix.net 03/23/97 11:46 56/2 2803 Subject: Re: dinner suggestions? we adda can of tuna to our macaroni and cheese. krb --------------------------------------------------------- Refd:2805 mcurtis@tso.cin.ix.net 03/23/97 11:52 259/4 2804 Subject: Re: dinner suggestions? The Enquirer has a section on macaroni and cheese this morning. They suggest putting salsa in it. That sounds kind of good. How about some of those roasted red peppers that are frozen from when you bought a bunch on sale and roasted them? Mary Curtis --------------------------------------------------------- jmerrill@tso.cin.ix.net 03/23/97 12:45 178/3 Subject: Tuna Recipes Mary, you said in a recent posting that one could eat like a king using canned tuna. OK - please post some recipes to prove this! Looking forward to some good tuna recipes! --------------------------------------------------------- Refd:2816 rwhitney@tso.cin.ix.net 03/23/97 13:14 1160/22 Subject: Pear dessert I have not made this yet but I just read it and it sounds easy and elegant and bet it makes the kitchen smell wonderful: Set Seckel pears in an earthenware dish Sprinkle with vanilla sugar (sugar that sits around with a vanilla bean in the middle) Put in one-half cup of water, one cinnamon stick, and one curlicue of lemon peel. Cover and bake at 300 degrees for one and a half hours. I have discovered in my middle age that Seckel pears are little, expensive very delicious pears. They have them at Kroger sometimes. This recipe came from a sort of cooking philosophy book by Laurie Colwin called "More Home Cooking" (followed her "Home Cooking") now available in paperback. If you like to read cookbooks, these are a treat - more chat than recipes almost. Laurie Colwin died young a few years ago. She also wrote novels - I love "Good-bye Without Leaving" which is a bit dated now (typewriters instead of computers on desks, etc.) but a fun quirky housewive's tale. Actually Ms Colwin credits Isaac Bashevis Singer for the pear recipe - it is his mother's baked pear recipe, from his memoir "In My Father's Court." The places cooking takes us! --------------------------------------------------------- cblockso@tso.cin.ix.net 03/23/97 19:24 1769/36 Subject: Rugelach Here's a recipe from the April 1997 issue of the Ladies' Home Journal. It sounds good- I think I'll make some this week. Rugelach 3 cups all-purpose flour 1/4 teaspoon salt 1/2 cup butter or margarine, softened 1 (8 oz.) package cream cheese, softened 1 cup sugar, divided 2 large egg yolks, at room temperature 2 teaspoons vanilla extract 1 cup finely chopped walnuts 2 tablespoons cinnamon 1/2 cup seedless raspberry or apricot jam 1 cup raisins, divided 1. Wisk flour and salt in bowl. 2. Beat butter and cream cheese in mixer bowl until smooth. Beat in 1/2 cup sugar, yolks and vanilla until combined. On low speed, beat in flour mixture until dough holds together. Gather dough into a ball and divide into 4 equal pieces; shape each into a 6-inch disk. Wrap each disk; refrigerate overnight. 3. Line a jelly-roll pan with foil. Remove dough disks from refrigerator; let stand 10 minutes. Combine walnuts, remaining sugar and cinnamon in bowl; set aside 1 cup in another bowl for filling. Roll one disk on cutting board between 2 sheets of wax paper into a 10-inch circle about 1/8 inch trhick. Remove top sheet; invert circle and remove paper. Spread 2 tablespoons jam evenly onto circle; sprinkle with 1/4 cup nut filling. Cut dough into 16 wedges; sprinkle 1/4 cup raisins over top. Tightly roll wedges up from outer edge to for a crescent; gently toss in remaining nut mixture to coat. Arrange seam side down on pan so that sides touch. Repeat process with remaining dough, filling and jam. 4. heat oven to 350 degrees. Bake 33 to 35 minutes until golden. Cool in pan 5 minutes; transfer cookies to wir rack. Makes 5 dozen. Tip: for the most tender results, make sure cookies are nested against each other when placed in the baking pan. --------------------------------------------------------- kbowdler@tso.cin.ix.net 03/24/97 16:04 802/12 Subject: oriental chicken salad i am referring to the sunday enquirer recipe for the oriental chicken salad from Arthur's in Hyde Park. It said in the instructions to add the oil into the food processor gradually while pulsing. problem is - not oil listed in the ingredients!! i called chuck martin from the enquirer but he was on vacation. i called the chef at arthur's and he told me the amount was 3 cups of salad oil. all well and fine, but the last thing the recipe says is that it will make about 1 1/2 cups of dressing!! i did this: i subtracted the 1/4 cups of vinegar and honey and the 1/2 cup of soy sauce and arrived at 1/2 cup salad oil. it adds up to 1 1/2. sound about right to everyone? do those proportions sound right? i am making this recipe tonight. i hope it is good; it certainly sounds good! krb --------------------------------------------------------- Refd:2810 kstrom@tso.cin.ix.net 03/24/97 18:52 87/2 2809 Subject: Re: oriental chicken salad Sounds about right to me; sounds good. can't wait to hear how it tasted. Kristina --------------------------------------------------------- Refd:2811 kbowdler@tso.cin.ix.net 03/24/97 20:54 25/2 2810 Subject: Re: oriental chicken salad really was good! krb --------------------------------------------------------- truff@tso.cin.ix.net 03/26/97 22:17 359/9 Subject: easter traditions hi, anyone have any traditional easter foods? my family (the italian side) have homemade ravioli's for easter (and christmas). the rav's and sauce are all homemade. no one makes sauce like grandma! i've tried but can never duplicate it. it's probably because she uses all the bad things (like grease, lard, etc). any other traditions out there? tom --------------------------------------------------------- Refd:2813 Refd:2814 becks@tso.cin.ix.net 03/27/97 17:57 1589/29 2812 Subject: Re: easter traditions I love to have carrot cake with cream cheese icing on Easter. Sometimes I have gone the whole nine yards and made it in two 9" pans and cut the one to be two ears and a bow tie, and used the other for the face and decorated it like a bunny. The kids like stuff like that. However, my kids don't like coconut, so I use those colored sprinkles which I have been able to find at Thriftway by separate colors. (You know, they look like chocolate jimmies, but they're pink, white, green, etc.) Another thing we did was make cupcakes and ice them and dip in the green jimmies, too look like grass. THree "hummingbird" size jelly beans look pretty realistic for the eggs. However, the last couple of times we did this I could not find hummingbird size jelly beans and used M&Ms, the pastel colored ones and they look cute. A short (Maybe 8") length of pipe cleaner can be bent into a handle shape and stuck in the cupcake, making it look like an Easter basket. We will be going to my in-laws for Easter as we do almost every year. For some reason, she always has ham or lamb for easter and since the kids won't eat lamb (nor I), I'm sure we'll have ham again. I have no idea why. My own family ALWAYS had deviled eggs, and sometimes pickled eggs included in the meal, to help use up the hard-boiled eggs colored for Easter. Pickled eggs are made by shelling hard-boiled eggs and putting them in a jar that has pickled beet juice in it. The eggs turn this lovely pinky-purple color. They're pretty. (Ishould have said they're pretty, but again, the kids won't eat them.) Becky --------------------------------------------------------- becks@tso.cin.ix.net 03/27/97 17:58 331/8 2812 Subject: Re: easter traditions Another fun thing to try when Easter is in March (IT HAS TO BE IN MARCH) On APril 1st, give someone in your family a colored (uncooked) egg and tell them they have to eat it for breakfast because you don't want all those Easter eggs going to waste. Then, when they crack it on their plate, SURPISE. APRIL FOOL'S!!!! Becky --------------------------------------------------------- snewmark@tso.cin.ix.net 03/30/97 11:34 683/15 2806 Subject: Re: Tuna Recipes Subject: Re: Tuna Recipes I found this in James Beard's Pasta Cookbook. It is called Easy Tuna Sauce for Pasta Heat 1/2 cup olive oil in a small saucepan. Crush 3 -4 cloves garlic into the oil and warm. Add a 9 oz.tin of drained tuna and a handful of parsley chopped fine. Warm while lb pasta cooks (I use farfalle, rigotoni, penne etc.for this) Divide the pasta among four plates. Divide the tuna sauce among them. Spread some sliced olives over each portion and serve with fresh ground pepper and grated parmesan or romano. You can use smaller portions for a first course. Also adjust the garlic as you like. We like this dish very much and it is easy and inexpensive. --------------------------------------------------------- hlawson@tso.cin.ix.net 03/31/97 20:50 253/4 Subject: Left Over Ham It's time for left-over ham recipes. We're starting a pot of veggie-minestrone type in the morning with the ham bone/ No quantities, list of ingredients etc. Just whatever comes out of the fridge. Going to put the beans to soak tonight. Howard --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/01/97 13:19 738/13 Subject: Brinkman Smoker I bought a Brinkman Electric Wood Smoker. I found out out after putting it together that it cooks pretty fast and there is no way to regulate the heat. Luckily, it can easily be converted to a charcoal smoker also. I will probably cook ribs and steaks in it electrically, then switch to the charcoal smoker to cook barbecue pork and briskets, since they beg for slow cooking times, sometimes about 10 hours. This really isn't possible with the electrical smoker. ANybody have any experience with a smioker? Also, I just got some correspondence from Jack Daniesl, including several recipes. The one that interests me is the barbecue sauce with Jack Daniels as an ingredient. If anyone wants it, let me know and I will post it. krb --------------------------------------------------------- Refd:2820 rwhitney@tso.cin.ix.net 04/02/97 09:30 1703/26 Subject: Menu that worked We had two of husbands business fellows for dinner last night with notice just that morning. One of them is Austrian. Dinner went so well I thought Id share it with you - it was really easy too. Appetizers: Just some cheese sticks from Servatiis heated up. (These were a big hit, went well with wine.) Salad: I got the already peeled and sectioned orange slices from Kroger salad bar, put them on a bed of leaf lettuce, topped with pecans, crumbled blue cheese, and no-fat raspberry-pecan vinaigrette dressing (Kens Steak House brand, I think, also from Kroger.) This was also a big hit, everyone ate every morsel. Dinner : Wide noodles tossed with basil and fresh tomato bits and butter; fresh carrots, scraped and sliced into coins, cooked about 10-12 minutes in the microwave, then tossed with butter and sprinkled ground ginger; Veal piccata - (this was expensive for four but much cheaper than taking everyone to a restaurant) I got the thin-sliced veal for scallopini, pounded it a bit, dredged it lightly in flour, and sauteed it in butter with a tiny bit of olive oil mixed in, on both sides. Then added white wine and juice squeezed from fresh lemon and simmered just for about 10 minutes. Served it on the platter with some of the sauce dribbled on the veal slices, also capers and parsley, surrounded by thin slices of lemon. Cant prepare ahead, need to do last minute and serve right away, but everyone enjoyed standing around the kitchen like always and watching me sautee away. Dinner rolls from Servatiis. Dessert: Krogers decaf hazelnut vanilla flavored coffee, and Servatiis German chocolate cake. Mike served a white wine. It was all really good and went together well. --------------------------------------------------------- mdonovan@tso.cin.ix.net 04/02/97 12:43 320/6 2818 Subject: Re: Brinkman Smoker Would love to see the Jack Daniels bbq recipes. Is there an address we can write for the recipes? Also am interested in hearing about smokers. Am interested in buying one that would allow low temperature smoking (250F or less). Preferably in a propane gas or electric fuel to avoid the hassles of wood or charcoal. --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/02/97 13:03 4814/136 * Exported from MasterCook II * Hot Tuna Sandwiches Recipe By : TASTE OF HOME - FEB/MARCH 1996 Serving Size : 6 Preparation Time :0:00 Categories : Kids Taste Of Home Fish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces tuna in oil -- drained and flaked 4 ounces shredded Cheddar cheese 3 hard-boiled egg -- chopped 3 Tablespoons each: chopped green pepper, sweet pickle, ripe olives and onion 1/2 cup mayonnaise or salad dressing 6 sandwich buns -- split Combine tuna, cheese, eggs, green pepper, pick, olives, onion and mayonnaise; spread about 1/3 cup onto each bun. Wrap each sandwich in waxed paper; microwave on high for 30-45 seconds (per sandwich) or until the cheese melts. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * OPEN-FACED TUNA SANDWICHES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Salads Taste Of Home Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Tuna in oil; drained -- flaked 1 cup Unpeeled apple -- chopped 3 tablespoons Onion -- finely chopped 1/4 cup Walnuts -- finely chopped 1/4 cup Mayonnaise 2 teaspoons Lemon juice 1/4 teaspoon Salt 1/8 teaspoon Pepper 4 Bread slices -- toasted 4 slices Monterey jack cheese Recipe by: Sue Klapper In a bowl, combine tuna, apple, onion, walnuts, salad dressing, lemon juice, salt and pepper. Spread on bread; top with a cheese slice. Broil 4 inches from the heat for 5 minutes or until the cheese is melted. Taste of Home Magazine. - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * TUNA SALAD FOR TWO ~ Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Salads Taste Of Home Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Lettuce -- torn 1 package Corkscrew macaroni - 5 oz -- cooked and drained 1 can Tuna-6 1/8 oz;drained -- flaked 1 medium Tomato -- cut into wedges 1 Celery rib -- sliced 1 Carrot -- peeled & sliced 1 small Cucumber -- sliced 1/4 cup Green pepper strips 1 cup Broccoli florets 1/2 cup Provolone or mozzarella -- cheese;julienned -----DRESSING----- 1/4 cup Olive oil 1 tablespoon Lemon juice 1 small Garlic clove -- minced 1 1/2 teaspoons White wine vinegar 3/4 teaspoon Italian seasoning 1/4 teaspoon Salt 1/8 teaspoon Pepper On two salad plates, arrange the first 10 ingredients in order listed. In a jar with tight-fitting lid, combine dressing ingredients; shake well. Pour over salads and serve immediately. Taste of Home - June/July 1994 - - - - - - - - - - - - - - - - - - * Exported from MasterCook II * Tuna-Dill Pate Recipe By : Sue Cochran, CHE Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cold vegetable juice 2 tablespoons unflavored gelatin 1 cup boiling vegetable juice 1 tablespoon dill weed 1/8 teaspoon Worcestershire sauce 7 ounces canned solid white tuna in water -- drained Place cold vegetable juice cocktail and gelatin in container of blender; cover and run at low speed until gelatin is soft. Add boiling vegetable juice cocktail, and blend at high speed until gelatin dissolves. Add mock sour cream, dill weed and Worcestershire sauce. Blend until smooth. By turning blender on and off quickly, chop drained tuna into mixture. Do not overblend. Pour into a 5 cup mold and chill until set. Unmold. Garnish with fresh dill weed and lemon wedges. Serve with tiny bread rounds, toasted. -----FORWARDER'S COMMENTS: These may not exactly be fit for a king, but I thought they might be worth a try. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/02/97 13:11 10054/266 Subject: [Fwd: Re: TNT: tuna request] FORWARDED FROM: /mail/mc/mcurtis(#8185) From:curtism@fuse.net Received: from zoom.bga.com (root@zoom.realtime.net [205.238.128.40]) by enterprise.fuse.net (8.8.5/8.8.5) with SMTP id SAA18983 for ; Fri, 28 Mar 1997 18:45:29 -0500 (EST) Received: from [205.238.146.140] (apm3-140.realtime.net [205.238.146.140]) by zo om.bga.com (8.6.12/8.6.12) with SMTP id RAA05213 for ; Fri, 28 Mar 1997 17:45:21 -0600 Message-Id: Mime-Version: 1.0 Enjoy:-) * Exported from MasterCook Mac * Cheesy Tuna & Noodles Recipe By : Campbell's Fabulous One-Dish Recipes Serving Size : 6 Preparation Time :0:10 Categories : Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 3/8 ozs chicken flavor ramen noodle soup 1/2 tsp olive oil 2 c frozen mixed vegetables -- thawed 1 clove garlic -- minced 10 3/4 ozs low-fat cream of mushroom soup 1 1/2 c fat-free mozzarella cheese -- grated 3/4 c skim milk 1/8 tsp black pepper 6 ozs tuna in water -- drained and flaked Cook noodles according to package directions. Add seasoning packets and drain off most liquid; set aside. In a 10" skillet over medium heat, in hot oil, cook vegetables and garlic 2 minutes, stirring often. Stir in mushroom soup, mozzarella cheese, milk, and black pepper. Cook until cheese melts, stirring occasionally. Stir in reserved noodles and tuna. Heat through, stirring occasionally. - - - - - - - - - - - - - - - - - - Per serving: 287 Calories; 2g Fat (7% calories from fat); 24g Protein; 44g Carbohydrate; 14mg Cholesterol; 1222mg Sodium _____ * Exported from MasterCook Mac * Tuna & Macaroni Casserole Sicilian Recipe By : Cooking Cleverly Using Your Gas Range Efficiently Serving Size : 8 Preparation Time :0:10 Categories : Tuna Skillet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 ozs tuna in water -- drained and flaked 1/2 tsp olive oil 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1 clove garlic -- minced 14 1/2 ozs crushed tomatoes 8 ozs no-salt-added tomato sauce 2 tbsps parsley 1 tsp salt 1/2 tsp granulated sugar 1/2 tsp basil 1/2 tsp oregano 1/2 tsp lemon juice, bottled 1/2 c elbow macaroni -- cooked 1/4 c fat-free parmesan cheese In a skillet, heat oil over medium flame. Add onions, bell peppers, and garlic. Cook until all is tender. Stir in crushed tomatoes, tomato sauce, parsley, salt, sugar, basil, oregano, and lemon juice. Cover and simmer 30 minutes. Stir in tuna and cooked elbow macaroni. Heat over low flame, 5 minutes. Sprinkle with parmesan cheese and serve. - - - - - - - - - - - - - - - - - - Per serving: 125 Calories; 1g Fat (6% calories from fat); 14g Protein; 14g Carbohydrate; 16mg Cholesterol; 602mg Sodium _____ * Exported from MasterCook Mac * Tuna Noodle Casserole Recipe By : Reader's Digest Down Home Cooking Serving Size : 6 Preparation Time :0:30 Categories : Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1/2 tsp olive oil 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 10 3/4 ozs low-fat cream of mushroom soup 1 c fat-free cheddar cheese -- shredded 1 c fat-free plain yogurt 1/4 tsp crushed red pepper 1/2 tsp black pepper 8 ozs elbow macaroni -- cooked 12 1/4 ozs tuna in water -- drained and flaked 2 c frozen corn kernels -- thawed Topping: 1/2 c white bread crumbs 1/4 c fat-free parmesan cheese Preheat oven at 350. In a 12" skillet heat oil over medium heat. Then, cook onions and bell peppers until tender. Add soup, cheddar cheese, yogurt, crushed red pepper, black pepper, macaroni shells, and tuna just until combined. Pour entire mixture into 2 1/2 quart casserole dish. Meanwhile, combine bread crumbs and Parmesan cheese. Sprinkle on top of the vegetable mixture. Bake for 30 minutes. - - - - - - - - - - - - - - - - - - Per serving: 378 Calories; 3g Fat (7% calories from fat); 30g Protein; 59g Carbohydrate; 22mg Cholesterol; 501mg Sodium _____ * Exported from MasterCook Mac * Tuna Swiss Pie Recipe By : Quick & Easy Casseroles Serving Size : 6 Preparation Time :0:20 Categories : Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 2 c long-grain white rice -- cooked 1 tbsp Fleischmann's Fat Free Spread 1/4 tsp garlic powder 1 egg white -- whipped Filling: 1/2 c Swiss cheese -- grated 12 ozs tuna in water -- drained and flaked 1 c skim milk 2 egg whites -- whipped 1/2 tsp salt 1/4 tsp black pepper 1/2 c Swiss cheese -- grated Preheat oven to 400. Prepare a 9" pie pan with cooking spray; set aside. To prepare crust, add spread, garlic powder, and 1 egg white to hot rice. Spoon rice mixture into prepared pan. Press firmly across bottom and up side of pie pan to form a crust. Layer 1/2 cup cheese and tuna evenly over rice crust. Meanwhile to prepare filling, combine milk, remaining egg whites, salt, and black pepper. Pour over tuna mixture. Bake for 30 minutes or until center is set. Top with remaining cheese. Bake 3 minutes more or until cheese has melted. - - - - - - - - - - - - - - - - - - Per serving: 371 Calories; 5g Fat (13% calories from fat); 26g Protein; 52g Carbohydrate; 30mg Cholesterol; 465mg Sodium _____ * Exported from MasterCook Mac * Tuna Lasagna Bundles Recipe By : Quick & Easy Casseroles Serving Size : 6 Preparation Time :0:15 Categories : Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 whole lasagna noodles -- cooked and drained 10 3/4 ozs low-fat cream of mushroom soup 1/2 c skim milk 12 ozs tuna in water -- drained and flaked 1 1/2 c frozen mixed vegetables -- thawed and drained 1/2 c fat-free cheddar cheese -- grated 1 egg white 1/4 c white bread crumbs 1/4 tsp salt 1/2 c fat-free cheddar cheese -- grated Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray; set aside. Place hot noodles under cold running water until cool enough to handle. Drain and set aside. In a mixing bowl, combine soup and milk; set aside. In another mixing bowl, combine tuna, mixed vegetables, 1/2 cup cheddar cheese, egg white, bread crumbs, salt, and 1/2 cup soup mixture. Cut cooled noodles crosswise into halves. Spoon equal amounts of tuna mixture onto center of each noodles; roll up noodles. Place noodles, seam side down, in prepared dish. Top with remaining soup mixture. Bake, covered for 35 minutes or until heated through. Top with remaining cheese. Bake for 5 minutes more or until cheese has melted. - - - - - - - - - - - - - - - - - - Per serving: 463 Calories; 2g Fat (5% calories from fat); 31g Protein; 77g Carbohydrate; 17mg Cholesterol; 501mg Sodium _____ * Exported from MasterCook Mac * Tuna Stuffed Pasta Shells Recipe By : Unknown Serving Size : 4 Preparation Time :0:10 Categories : Tuna Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 24 pcs jumbo pasta shells -- cooked 12 ozs tuna in water -- drained and flaked 1/2 c fat-free cottage cheese 1 tbsp parsley 1/2 c onions -- chopped 1 tsp lemon juice, bottled Sauce: 1/2 c fat-free cottage cheese -- blended smooth 1/2 c fat-free plain yogurt 1/8 tsp garlic powder Topping: 2 tbsps fat-free parmesan cheese Preheat oven to 350. Prepare a 11 x 7" baking pan with cooking spray; set aside. Prepare pasta shells according to package directions; drain. To prepare filling combine tuna, 1/2 cup cottage cheese, parsley, onions, lemon juice, and 1/4 teaspoon dill weed in a mixing bowl. Stuff cooked pasta shells with tuna mixture and place seam side down in prepared pan. To prepare sauce, combine remaining cottage cheese, yogurt, dill weed, and garlic powder. Spoon over pasta shells. Sprinkle with parmesan cheese. Bake for 30 minutes. - - - - - - - - - - - - - - - - - - Per serving: 351 Calories; 2g Fat (6% calories from fat); 39g Protein; 43g Carbohydrate; 31mg Cholesterol; 556mg Sodium _____ -----FORWARDER'S COMMENTS: More tuna recipes Mary Curtis --------------------------------------------------------- Refd:2824 truff@tso.cin.ix.net 04/02/97 21:37 157/5 Subject: jack daniels it seems to me that i remember seeing a whole jack daniels cookbook at the sycamore branch library. lots of bbq sauces, southern side dishes, etc. tom --------------------------------------------------------- kstrom@tso.cin.ix.net 04/03/97 13:52 757/13 2822 Subject: Re: [Fwd: Re: TNT: tuna request] Mary, With all these delectable recipes, there is likely to be a run on tuna fish in the tri-state stores . All I have to add is a trick i learned a few years back. Some people don't like the taste or smell of tuna. To reduce this what can be done is to put the tuna in a strainer and slowly pour a teapotful of boiling water over it. Works like a charm. I once made a tuna casserole for a man who said he hated tuna using this method: he thought it was chicken. Also, while we are on tuna, isn't it known a the poor man's chicken? Guess that's why one brand is called 'Chicken of the Sea'. My daughters and i love tuna (except the ones who are fully vegetarian won't eat it anymore). Has anyone ever made fresh tuna? Kristina --------------------------------------------------------- Refd:2825 snewmark@tso.cin.ix.net 04/03/97 15:12 831/21 2824 Subject: Re: Fresh Tuna I find the following preparation delicious whether grilled or broiled: 3 lbs. fresh tuna steak cut 3/4 inches thick 1/2 cup olive oil 1/2 cup soy sauce 1/2 cup water juice of two large lemons 3 cloves of garlic minced Place the tuna in a shallow dish. Combine the rest of the ingredients and pour over fish. Let marinate at room temperature for an hour, OR several hours in the refrigertor (which I prefer). Remove tuna from the marinade and broil about six inches from flame about 4 minutes on each side. On the grill I think we do 6 1/2 to 7 minutes each side. Serves ten or twelve. This recipe came from the New York Times Magazine many years ago. The original recipe had the tuna cut into large chucks and served with a delicious warm white bean salad with asparagus. If anyone is interested I'll post the recipe. --------------------------------------------------------- Refd:2826 kbowdler@tso.cin.ix.net 04/03/97 21:43 169/4 2825 Subject: Re: Fresh Tuna Yes, Yes. Susan, PLEASE post the recipe!! That sounds exactly like there I am right now in my cooking style and I would really appreciate that recipe. Thanks! krb --------------------------------------------------------- Refd:2830 tlcborn@tso.cin.ix.net 04/04/97 20:40 144/2 Subject: bourbon balls I don't care for the taste of bourbon, what do you think about substituting amaretto? Or is there a different recipe for "amaretto" balls? --------------------------------------------------------- Refd:2828 kbowdler@tso.cin.ix.net 04/04/97 22:23 67/3 2827 Subject: Re: bourbon balls this is too sexually explicit for me to even comtemplate. krb --------------------------------------------------------- Refd:2829 tlcborn@tso.cin.ix.net 04/05/97 07:08 24/1 2828 Subject: Re: bourbon balls ROTFL !!!KEVIN!!! --------------------------------------------------------- snewmark@tso.cin.ix.net 04/06/97 21:48 1790/48 2826 Subject: Re: Fresh Tuna Warm White Bean Salad with Tuna 1 lb.Great Northern Beans 6 tbsp olive oil 3 cloves garlic, minced 1 large white onion, peeled and stuck with several cloves 2 carrots, peeled and quartered 2 stalks celery, quartered 2 bay leaves 1 tsp dried thyme 1 lb. asparagus (peeled if thick) cut into 2" pieces 1 large red onion, chopped 6 scallions, chopped 1/4 cup raspberry vinegar 1 tsp dried oregano 1/2 cup chopped, fresh Italian parsley Salt and fresh ground pepper to taste 6 oz. red or golden salmon roe (I don't use this) Place beans in a large saucepan. Cover with cold water by two inches and let soak overnight Drain beans. Cover with fresh water. Add the onion, carrots,celery, bay leaves and thyme. Place on high heat and bring to a boil. Reduce heat to low and simmer until tender - 1 to 1 1/2 hours (usually takes 1 1/2 hours). Drain and discard vegetables and bay leaves Cook asparagus in boiling water until crisp-tender, about 4 minutes for thin stalks and 6 minutes for thicker stalks. Drain and set aside. Heat the olive oil in a flameproof casserole (I use a 4" deep large fry pan). Add the onions and garlic and cook until softened - about five minutes, Add the beans, asparagus, vinegar, oregano, parsley, salt and pepper. Stir gently over low heat for about two minutes. Spoon onto serving platter. If using with the grilled tuna - cut tuna into large chunks and arrange over the bean mixture. Sprinkle salmon roe over tuna. Ten to twelve servings. Note - The directions suggest grilling the tuna while sauteing the onions and garlic etc. With good organization - all onions chopped, asparagus cooked, parsley chopped - this dish can be pulled off easily. It makes a lovely platter (parsley is an effective garnish) and hearty - trendy meal. Good luck! --------------------------------------------------------- Refd:2831 kbowdler@tso.cin.ix.net 04/06/97 22:23 45/2 2830 Subject: Re: Fresh Tuna thanks!!! that sounds fantastic!!!! krb --------------------------------------------------------- hlawson@tso.cin.ix.net 04/08/97 11:36 509/9 Subject: Pea Soup w/ham We're still using Easter ham for leftover. I made a good pea soup this AM but for kicks looked up several recipes in "Joy of Cooking." and I was surprised to see worchester sauce as an ingredient. It said 2 tsp. but I only used a good shake or two. Other ingredients were four bay leaves, chopped onion, garlic and celery. I forgot about chopped carrots but it's a fair soup anyway. Had my lunch at 11:00 AM but I'm saving the rest for another day. Now lets see... dinner at 3:30 PM today? Howard --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/09/97 18:08 1079/26 Subject: Kentucky Colonel Candy Going through my recipes today, I found this recipe which sounds like it is not only easy to make, but really delicious. Kentucky Colonel Candy 1/2 pound butter 2 pounds powdered sugar 8 tbs whiskey 2 cups nuts chopped Lemon flavoring (optional) 7 squares semi-sweet chocolate 1 tbs paraffin Soften butter and 1 pound of sugar. Add whiskey, then second pound of nuts, and lemon juice. Blend until all are mixed. Roll into a ball and cool overnight. Melt chocolate and paraffin in top of double boiler stirring well. Remove from the heat and cool slightly. Dip candy in chocolate. Candy dips better when dark chocolate is used. Note: I am sorry that I cannot tell you how much lemon to use because the amount was not included, but since it is optional I don't think it is too important. If you use lemon flavoring I suppose 1 teaspoon would be about the right amount. I would think you could even substitute almond flavoring if you wanted to. The important thing is that the flavoring is optional because the whiskey flavor will come through first. Mary Curtis --------------------------------------------------------- Refd:2834 Refd:2839 Refd:2890 Refd:3837 kstrom@tso.cin.ix.net 04/09/97 22:20 515/7 2833 Subject: Re: Kentucky Colonel Candy The recipe sounds *delicious* but i have a warning about lemon flavoring, if "Lemon Extract" (like vanilla extract) is what you're using: a little goes a long way. I learned this the hard way....my face is red but i will share it anyway. Last Thanksgiving when i was making 'Mom's famous chocolate chip pecan pies" I grabbed the lemon extract bottle instead of the vanilla as the family recipe calls for. Everyone liked the pies but kept asking why they were smelling and tasting lemons. Ouch.... Kristina --------------------------------------------------------- Refd:2835 fidelis@tso.cin.ix.net 04/10/97 20:53 47/1 2834 Subject: Re: Kentucky Colonel Candy I am glad they liked the Pies. :-) Lou --------------------------------------------------------- snewmark@tso.cin.ix.net 04/11/97 00:24 173/6 Subject: Butterscotch Cookies I'm looking for some excellent butterscotch cookie or bar cookie recipes. These need to be somewhat hardy as they will be mailed. Many thanks in advance Susan Newmark --------------------------------------------------------- Refd:2837 kstrom@tso.cin.ix.net 04/11/97 08:36 840/26 2836 Subject: Re: Butterscotch Cookies Susan, I just made some butterscotch bars on Sunday. Everyone loved them, and i think they will ship well. The recipe is from Fanny Farmer. Butterscotch Brownies Butter an 8"x8" pan. Set the oven to 350 F. Mix 1/4 cup melted butter 1 cup brown sugar (I used light) 1 egg 1/4 tsp salt 3/4 cup flour 1 tsp baking powder 1/2 tsp vanilla 1/2 cup chopped walnuts (optional) Spread in pan; bake about 25 minutes. Cut in strips or squares while warm. Variation: When my mom and dad first got married in 1945, she made this recipe for the first time. However, instead of 1 cup of b. sugar, she thought the recipe said a pound, and that's what she used. Amazingly, these are *terrific*, best I've ever had, but *incredibly* rich so I have gone back to the original. She used to send them to me when I was at college. Kristina --------------------------------------------------------- Refd:2838 melmarsh@tso.cin.ix.net 04/11/97 14:28 336/5 2837 Subject: Re: Butterscotch Cookies If you bake in disposable foil pans, you can ship in the pans, stacked several high, each layer covered with plastic wrap or foil. Nice to send to relatives in the military or studying for finals. We used to refer to these as "TLC packages." MM ======================================================================== --------------------------------------------------------- Refd:2841 tlcborn@tso.cin.ix.net 04/11/97 20:22 142/3 2833 Subject: Re: Kentucky Colonel Candy I think we're on to something here. My next question; Do you think you can substitute amaretto for the whiskey?? (stuck in amaretto mode) --------------------------------------------------------- Refd:2840 mcurtis@tso.cin.ix.net 04/12/97 22:13 104/2 2839 Subject: Re: Kentucky Colonel Candy I use whatever is on the shelf for all these recipes. Use that and forget the lemon. Mary Curtis --------------------------------------------------------- becks@tso.cin.ix.net 04/13/97 14:02 114/5 2838 Subject: Re: Butterscotch Cookies My daughter baked these Friday night. By 10 a.m. Saturday they were all gone. Absolutely delicious. Becky --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/14/97 14:58 1317/30 Subject: Jack Daniels BBQ Sauce Sorry it took so long! 2 cups catsup (I used two cups fresh chopped tomato) 1/3 cup vinegar (I think it could use more) 3/4 cup Worcestershire sauce (I think it could use less, about 1/2 cup) 1/2 cup brown sugar 3/4 cup molasses (I used blackstrap) 1/2 large onion, minced (I used 1 whole medium onion) 4 cloves garlic 1/2 tsp. black pepper 1/2 tsp. salt 1/2 6 oz. can tomato paste 3/4 cup Jack Daniels Whiskey 2 - 3 tsp. liquid smoke (I omitted this since I smoke my meat now) 1/3 tsp. or less Tabasco (Any hot sauce will do, and I think more is needed) Combine onion, garlic, and Jack Daniels in a 3-quart saucepan. Simmer about 10 minutes over low flame, then carefully light mixture to burn off alcohol (this was fun!). Burn about 20 seconds then add remaining ingredients. Bring to boil, then simmer 20 minutes, stirring constantly. Strain to remove onion and garlic pieces (I put it in a blender and blended until almost smooth). Refrigerate sauce for at least a day to blend flavors. (This is necessary, IMHO. As soon as it was done, I tasted it and was not all that impressed. Two days later, it was *much* better!) This is from the Jack Daniels Distillery in Lynchburg, Tennessee. I still think it needs an extra kick, from vinegar and hot sauce, but it is a good starting point! kevin bowdler --------------------------------------------------------- Refd:2846 kbowdler@tso.cin.ix.net 04/14/97 15:07 1217/31 Subject: cuban black beans This is from today's Frugal Gourmet show on Lifetime Channel at 10:30 a.m. The recipe is straight out of his book The Frugal Gourmet on Our Immigrant Ancestors. 1 lb. dried black beans, rinsed 4 cups water 3 cloves garlic, peeled and crushed 1 medium green bell pepper, cored, seeded, and chopped 1 medium yellow onion, chopped 1/4 lb. salt pork 1 lb. smoked ham hocks, cut into 1 1/2 inch pieces 2 tsp. paprika 3 tsp. ground cumin 2 bay leaves 4 cups chicken stock 1/4 tsp. chile powder 1 tbsp. red wine vinegar salt and freshly ground pepper to taste Cover the beans with the water and bring to a boil for two minutes. Shut off the heat and let stand for one hour. Add the remaining ingredients except the vinegar, salt, and pepper. Cover and simmer for two hours, or until the beans are tender. You may have to add water to keep the beans from drying out. Debone the ham hocks, add the meat back to the beans, add the salt, pepper, and vinegar. Bring to a simmer, then serve. When served with white rice it is called Moros y Christianos (Moors and Christians). You can also add enough chicken stock to make it a soup, then serve it with sour cream and shredded cheddar chees. I LOVE it this way. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/14/97 17:41 1224/16 Subject: Frugal Gourmet I mentioned this once, but this seems like a good time to do it again. I called Avon Books, the publisher of the paperback cookbooks of Jeff Smith, The Frugal Gourmet. Whether you like him or not, his cookbooks are great references. I believe that when I bought these they were something like $5.00 each. You know how expensive cookbooks are. I was at the downtown library yesterday, and I picked up a hardback copy of The Joy of Cooking for $2.50. Less than a paperback. My paperback edition is not going to make it through one more batch of anything. I don't know how long this hardback edition will last, but it's a bargain. They had one or two of the Frugal Gourmet's cookbooks (which I already had). So if you have an hour one evening this week run down and pick up a copy at the front door's used book sale. Give them a call though, and make sure the Friend's Shop is Open or if you can pay at the front desk. If you haven't been down there for a while try to take the time even if you aren't in the market to buy. They have one of the best cookbook selections in the Science and Technology Department anywhere in the county. I totally love the Cincinnati Public Library Downtown Branch. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 04/14/97 21:22 82/1 Subject: New Experience We went to Jungle Jim's today. It was a first for us. Lots of unusual food. --------------------------------------------------------- brutus@tso.cin.ix.net 04/15/97 08:59 86/2 2842 Subject: Re: Jack Daniels BBQ Sauce If you were to use Catsup would you still reccomend the stated amount of vinegar? --------------------------------------------------------- Refd:2847 kbowdler@tso.cin.ix.net 04/15/97 13:21 224/5 2846 Subject: Re: Jack Daniels BBQ Sauce That makes so much sense, John!!! I used tomatoes instead of catsup. Therefore, the sauce did not have the amount of vinegar needed. Of course.. it makes sense now. I will add more vinegar to compensate. thanks!! krb --------------------------------------------------------- brutus@tso.cin.ix.net 04/16/97 11:18 224/5 Subject: Root Beer A couple months ago the Cincy Enquirer Taste section had a recipe for Root Beer which I unfortunately pitched before clipping. Perhaps someone saved this and can post it or email it to me. Would be greatly appreciated. --------------------------------------------------------- Refd:2849 mcurtis@tso.cin.ix.net 04/16/97 16:33 167/3 2848 Subject: Re: Root Beer Murray's sells the root beer essence or flavoring. I am pretty sure. You can call the one nearest you and check. The recipe will be on the bottle. Mary Curtis --------------------------------------------------------- Refd:2850 kstrom@tso.cin.ix.net 04/16/97 22:51 177/4 2849 Subject: Re: Root Beer My mom used to make root beer and it was as good if not better than A&W's (Howard are you reading???!!!). Go for it! And yes, I think Murray's is the place to go. Kristina --------------------------------------------------------- truff@tso.cin.ix.net 04/16/97 23:23 914/20 Subject: root beer as luck would have it, i still have the clipping from the paper (it shows you how often i clean my house!). 1 - 1 liter bottle with cap funnel 1 C ganulated sugar 1 Tbl root beer extract 1/4 tsp powdered baker's yeast with dry funnel, add one level cup of sugar to plastic bottle. swirl sugar in bottom of bottle to make concave to catch extract. add 1 Tbl root beer extract. half fill bottle with fresh cool tap water, rinsing in the extract that sticks to the funnel. swirl to dissolve ingredients. add 1/4 tsp powdered fresh baker's yeast and swirl to dissolve. fill bottle with cool tap water, leaving about an inch of head space at top. screw cap down securely to seal. place at room temp. until bottle feels hard (about 4 days). store in cool place. move to refrigerator overnight before opening. note: there will be sediment at the bottom of the bottle (it will be bitter). decant if possible. --------------------------------------------------------- Refd:2852 brutus@tso.cin.ix.net 04/17/97 08:24 193/3 2851 Subject: Re: root beer Thank you so much. I thought the recipe looked to simple, and definitely worth a try. I've been doing the home brew, and wanted something for the little guys when we have our jam sessions. --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/19/97 09:14 92/3 Subject: cuban bean soup I am making some today! The kitchen smells of black beans and ham hocks! mmmmmmmm. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/20/97 10:41 182/4 Subject: enquirer good article about foccacia in the taste section of the enquirer today.. check it out - it lists places you can buy it, toppings to use, and instructions on making your own. krb --------------------------------------------------------- Refd:2856 mcurtis@tso.cin.ix.net 04/20/97 11:43 838/11 Subject: basmati rice I am sure I already mentioned this, but Kevin's black beans reminded me again. I recently bought one of those burlap bags of basmati rice--it even zips up to stay fresh. It is such a good buy buying it like this if you eat a lot of rice. We didn't up until then, but now that I have learned how to fix it it will become a staple. The problem with rice is there are so many different kinds and each has different requirements. You need to rinse this rice three times according to the tag instructions. Then you put it in the boiling water and let it cook uncovered until the water is just below the rice. It is not until that point that you cover it. Whew I hope I don't lose the instructions. Because there are more. But all I know is that it was worth it. It was the most perfect rice that I have ever eaten. Mary Curtis --------------------------------------------------------- Refd:2861 mcurtis@tso.cin.ix.net 04/20/97 11:44 77/1 2854 Subject: Re: enquirer That foccaccia would really be good with those black beans. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/20/97 15:36 310/9 Subject: need recipe help... So far, this new thing I am working on is: pita bread, split white beans, seasoned (they come seasoned in the can) albacore tuna chopped celery, tomato, lettuce I need some sort of dressing for this.. any ideas? ALso, MAYBE black or green olives might be part of the mix, as well as some feta cheese. krb --------------------------------------------------------- Refd:2858 snewmark@tso.cin.ix.net 04/20/97 20:14 360/9 2857 Subject: Re: need recipe help... Katzinger's Deli in Columbus does a salad along these lines. I've been able to duplicate their taste by using regular olive oil, wine vinegar, black pepper, a touch of salt and crushed thyme as a dressing. I tried Balsamic vinegar and Extra Virgin olive oil and it wasn't as good with the tuna, white beans, tomatoes etc. Hope this helps. Susan Newmark --------------------------------------------------------- Refd:2859 mcurtis@tso.cin.ix.net 04/20/97 21:17 151/2 2858 Subject: Re: need recipe help... that sounds good and I think I would also add a little lemon juice which seems to be a staple in cooking from that part of the world. Mary Curtis --------------------------------------------------------- rapp@tso.cin.ix.net 04/21/97 16:19 62/1 Subject: stuffed cabbage Does anyone know of a meatless preparation for this dish? --------------------------------------------------------- jrstar@tso.cin.ix.net 04/22/97 22:09 339/14 2855 Subject: Re: basmati rice Mary, We use a tremendous amount of basmati rice at our house. I have fixed it several different ways, but I think this is the easiest: Wash 1 cup of rice Add 1 3/4 cups of water Heat until it just begins to boil Put on the lid Turn heat to low (we have electric) Set timer for 15 minutes Turn off heat when timer goes off Randy --------------------------------------------------------- becks@tso.cin.ix.net 04/23/97 01:09 513/11 Subject: Re: Basmati rice I bought a bag of that rice at Sam's and we didn't like it as well as Comet rice. (Are our taste buds too in-a-rut?) I washed it and cooked it like the last previous message said, only with two cups of water and maybe that was too much. My biggest problem is in the washing. How do all of you do it? I put it in a container, put in water, swished it around, drained off as much water as I could, more water, more swishing, more draining, etc. for ttwo or three more times. Is that all they mean? Becky --------------------------------------------------------- Refd:2863 jrstar@tso.cin.ix.net 04/23/97 05:57 172/5 2862 Subject: Re: Basmati rice I only wash it once- after measuring the rice into the pan I add several cups of water and aggitate/rotate the pan quickly before draining off the excess water. Randy --------------------------------------------------------- Refd:2864 hlawson@tso.cin.ix.net 04/23/97 09:45 375/6 2863 Subject: Re: Basmati rice My wife makes perfect rice that retains it shape and doesn't get gummy. She brings it too a boil in salted water then turns the heat down to simmer and puts the lid on and leaves it there. I don't know the minutes but she puts it in the colander that I hate to wash, and drains it. I'm sure she doesn't wash it. Wouldn't that unneccessarily remove nutrients? Howard --------------------------------------------------------- Refd:2865 jrstar@tso.cin.ix.net 04/24/97 05:49 232/5 2864 Subject: Re: Basmati rice I don't think it would remove nutrients if you wash before cooking, but it does clean the rice some and there must be a coating of something added during processing because the rinse water comes off being chaulky white. Randy --------------------------------------------------------- Refd:2866 mcurtis@tso.cin.ix.net 04/25/97 22:01 134/2 2865 Subject: Re: Basmati rice It is supposed to get rid of superflous starch. I use my strainer. You know, the thing with the holes. That works pretty well. --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/25/97 22:09 1214/28 Subject: BANGLADESHI FOOD I guess food from Bangladesh is called Bangladeshi. Tonight we were so very graciously served such a meal. Like Indian food, and like Chinese, there are many regions and flavors. Since I have been studying food more and more, tonight I realized that this food, while most very graciously served and appreciated, and tasty, was somewhat tasteless. Doesn't that surprise you? They used fewer spices than you would think. The most delicious dish would be easy for us to make. It was like a chicken salad. It was I estimate amounts Bangladesh Chicken Salad 2 chicken breasts simmered and deboned and cut into very small pieces 2 large tomatoes peeled and seeded and cut into small pieces 1 large onion cut into small pieces 1/2 cups cashews Juice of 2 lemons Salt and pepper to taste Fresh Herbs to taste (optional--including parsley) Combine all ingredients and allow to sit in refrigerator for a couple of hours before serving. I am certain that that was all there was to this. The lemon brings out the juices in the tomatoes. They did not use herbs or parsley, but as summer approaches and we have them more plentifully, I think they would be very good. This was a fresh side dish. Mary Curtis --------------------------------------------------------- Refd:2868 kbowdler@tso.cin.ix.net 04/26/97 00:05 180/5 2867 Subject: Re: BANGLADESHI FOOD can you think of anything that might have come to mind as you ate it that maybe would spice up the dish? chile peppers? cumin? cilantro? dill? (just kidding about dill) krb --------------------------------------------------------- Refd:2869 mcurtis@tso.cin.ix.net 04/26/97 08:43 661/9 2868 Subject: Re: BANGLADESHI FOOD Any and all of those things would improve this food. I have a feeling that Bangladesh is like Pakestan. They do the best they can to survive and eat good healthy food and don't worry about dressing it up too much. But we on this list could fix all of that. After I posted the chicken salad recipe I wonedered if there was too much lemon. I think it depends on the size. The big thing about all this cooking from that part of the world is only a little meat or poultry in a dish like this. Cilantro would be my choice. I added the parsley because I love tabouli which this somewhat reminds me of. The soaking with the lemon is so good. Mary Curtis --------------------------------------------------------- Refd:2870 kbowdler@tso.cin.ix.net 04/26/97 10:13 480/8 2869 Subject: Re: BANGLADESHI FOOD reminds me of my favorite chicken marinad: my lemon vinagraitte dressing. juice of 1 lemon, tsp. dry mustard, three times as much extra virgin oliv oil as the lemon juice, a good shot of good balsamic vinegar. marinate chicken breast with bone in in that dressing, along with a couple of cloves of garlic, crushed. grill, then sprinkle with oregano about three-fourths of the way through the cooking process. baste the chicken with the same dressing during the cooking. krb --------------------------------------------------------- Refd:2871 kstrom@tso.cin.ix.net 04/26/97 22:02 98/3 2870 Subject: Re: BANGLADESHI FOOD I think fresh mint would be a good addition too, as per the tabouleh Mary mentioned. Kristina --------------------------------------------------------- Refd:2872 mcurtis@tso.cin.ix.net 04/27/97 16:27 348/5 2871 Subject: Re: BANGLADESHI FOOD All of these things are possible with fresh herbs from our yards. Even apartment dwellers can grow them on pots on their porches. I always forget about the mint. It is almost a delicay and certainly a staple in Middle Eastern Cooking. Around here it is like a weed. I think I will use it a lot more in my cooking this summer. Mary Curtis --------------------------------------------------------- Refd:2873 fidelis@tso.cin.ix.net 04/27/97 18:47 69/1 2872 Subject: Re: BANGLADESHI FOOD Mint is good for your digestive system. Sweet breath,too. :-) --------------------------------------------------------- Refd:2874 kbowdler@tso.cin.ix.net 04/27/97 22:26 221/5 2873 Subject: Re: BANGLADESHI FOOD I was resisting, because i didn't want to bring a voice of dissent to this board, but I do not like mint, Sam-I-am! I do like mint candy, but not fresh mint. Nor do I like fresh parsley, so tabouleh is right out! krb --------------------------------------------------------- Refd:2875 mcurtis@tso.cin.ix.net 04/27/97 23:30 126/2 2874 Subject: Re: BANGLADESHI FOOD I agree with you about fresh parsley not being so great, but it takes on a whole different taste in tabouli. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/28/97 14:43 611/8 Subject: Mastercook After 3 months I have finally mastered Mastercook Software. I have the MC 4, but many people tell me that you can get the earlier version at Sam's, and other types of stores for a very low price. I am still working on mastering this, but in the process have learned a lot about my computer, Windows 95, and importing/exporting. Mastercook has its own lists and help lines, but it isn't the be all and end all. There are other recipe programs that may be good too. If you don't have one, and you cook the way I think you do you will want a good program to store all your very good recipes. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/29/97 19:25 100/3 Subject: what's everybody cookin' these days? I made some pork kebabs, marinated in teriyaki, with rice tonight. (hot dogs for the kids!) krb --------------------------------------------------------- Refd:2878 Refd:2879 dbtz@tso.cin.ix.net 04/29/97 22:43 18/1 2877 Subject: Re: what's everybody cookin' these days? Lean Cuisine. --------------------------------------------------------- kstrom@tso.cin.ix.net 04/29/97 23:39 953/14 2877 Subject: Re: what's everybody cookin' these days? I made an angel food cake for my daughter #2 who turned 18 today. I am so busy that I cheated and used the Betty Crocker One-Step mix. Fact is, I will never make A.F. from scratch again... this mix is *foolproof* and tastes every bit as good as homemade, if not better. As far as dinner goes we have been wingin' it with fast food from my kitchen. Quesadillas are the #1 fave, because they are so versatile. A variation the girls really like is qesadilla pizza. We heat the oven to about 400 F. and line an entire rack with aluminum foil. On flour tortillas, spread a layer of refied beans, salsa to taste and sprinkle with a combo of shredded monterey jack and cheddar cheese. Bake about 5-10 minutes. Sometimes we put sun dried tomatoes on top or even use goat cheese instead before baking. When the invidual 'pizzas' are done, remove from oven and eat plain or garnish with chopped tomatoes, lettuce and sour cream if desired. Kristina --------------------------------------------------------- Refd:2880 hlawson@tso.cin.ix.net 04/30/97 08:18 1239/20 2879 Subject: Re: what's everybody cookin' these days? 1.Lunch one day tomato soup jazzed up with basil and pepper with grilled chese sprinkled with garlic salt. Dinner Thin porkchop simply fried, mashed potaoes with saurkraut on top and a side dish of green beans and onion with Italian Dressing. Last's night dinner was Pike from Canada that Sue dipped in crumbs, plain boiled potatoes, old cauliflower cooked and covered with a creamy white sauce, and left over green beans. Also and cranberry/ granny smith apple dessert with nuts and crumbs on top. She also baked a big pan of very rich brownies and we sent almost half home with a friend who stopped in. Today, we're having potato salad that we made together yesterday. I chopped, Sue mixed. I made little radish mice as a garnish. I mistakenly bought Kraft "Low or No Fat" mayo and it doesn't give the right flavor but somehow we'll get through a crock of it. Today we'll have cube steaks and something else quick, I've been getting hungry for coleslaw (not the kind with cream and sugar) and a bit of fried cabbage. We wanted to bake Vidalia onions but we used them for other cooking. Sue hasn't been able to speak for over a week so can't teach so we've been teaming up in the kitchen. She writes me lots of notes. Howard --------------------------------------------------------- Refd:2881 Refd:2883 mcurtis@tso.cin.ix.net 04/30/97 09:13 1346/32 2880 Subject: Re: what's everybody cookin' these days? Wow, that sounds like us. We haven't been cooking either for a few days, but I have a couple of kids coming here after school now, and they will be coming every day except Friday. I might try to throw together some quick cookies for them. Here's a recipe I found: Thumbprint cookies 1/4 cup butter 1/4 cup shortening 1/4 cup brown sugar 1 egg separated 1/2 tsp vanilla 1 cup flour 1/4 tsp salt 1/4 cup finely chopped nuts Preheat oven to 350. Mix thoroughly butter, shortening, sugar, egg yolk and vanilla. Work in flour and salt until dough holds together. Roll into little one inch balls. Beat egg white slightly. Dip each ball in egg white. Roll in nuts. Place on ungreased cookie sheets. Push down each cookie in the center gently with your thumb. Bake 10 minutes. Remove from tray. If desired fill the center with jam, frosting, etc. when ready to serve or while still warm. (Storing them without the jam allows you to put many more of the cookies in the container). Note: You can use all butter if you want. This sounds like this recipe was cut in half. That's o.k. You don't always have to make a million. I think I would use more vanilla, also. I think it would be nice to make some cooky dough to keep in the refrigerator. If anyone has a nice refrigerator cooky recipe I would appreciate it. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/30/97 14:00 760/26 Subject: date nut bread Most of us don't spring houseclean in this day and age, but if you happen to be cleaning out the cabinets and run across some dates this recipe sounds wonderful to me, and easy, too. Date Nut Bread 1 8 oz pkg pitted dates (coarsely chopped) 1 tsp baking soda 1 Tbl butter 1 cup boiling water Pour boiling water over 1st three ingredients and let set for 10-15 minutes. 1 egg 1/4 tsp salt 1/3 cup oil 1 cup sugar 1 1/2 cups flour 1 cup walnuts (or any nuts you find in the cabinet) Blend. Add date mixture and mix well. Fold in walnuts. Pour into loaf pan. Bake at 35 deg fo for 35-45 minutes. While still warm you may want to pour light corn syrup over it. If you do pour the corn syrup on it you may want to wrap it in waxed paper. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/30/97 17:08 97/4 2880 Subject: Re: what's everybody cookin' these days? So, are we all agreed? Dinner at the Lawson's from now on?? that all sounds .good!! krb --------------------------------------------------------- Refd:2884 hlawson@tso.cin.ix.net 05/01/97 22:14 235/4 2883 Subject: Re: what's everybody cookin' these days? Sorry, today was "eat the leftovers" and tomorrow we hit the road so it will "Sorry Eats" here for awhile. Lansing Friday, Nashville next Thursday and Minneapolis the next Thursday and inbetween all back to our Northland. Howard --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/02/97 14:51 1494/32 Subject: cookies I know that there are all kinds of things I am supposed to be doing, but I took the luxury of giving myself an hour in the middle of the day to read my library cookbook--Best Recipes from New York State Inns. It is a beautiful book. I will give you some of my favorite recipes in the next few days, but I wanted to post this one because I had asked for a nice refrigerator cookie recipe, and I think this one fits the bill. It sounds really easy, but tasty. From The Hedges at Blue Mountain Lake, New York 2 cups (4 sticks) margarine 2 tbs shortening 2 cups sugar 2 egg yolks 4 to 4 1/2 tsp almond extract 5 cups flour 1 tsp salt 1 egg white beaten with 1 tsp water (optional) Preheat oven to 375. In a mixing bowl cream together the margarine, shortening, and sugar. Beat in the egg yolks and almond extract. Stir in the flour and salt. Roll the dough into logs 1 1/2 to 2 inches in diameter. Chill dough to facilitate slicing. slice 1/4 inch thick and arrange 2 inches apart on a baking sheet. If desired, brush the tops with egg white. Bake 8-10 minutes. Makes 10-12 dozen They say these are crisp sugary cookies with a strong almond flavor. The dough freezes well and makes an acceptable substitute for Chinese almond cookies. To make these cookies, form the dough into logs 2 1/2 inches in diameter, slice 1/2 inch thick, brush with beaten egg yolk, and place a blanched whole almond in the middle of each. This dough can also be used with a cookie press. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/04/97 14:07 79/2 Subject: cinco de mayo anybody preparing a mexican feast tomorrow? i might do some fajitas.. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/04/97 22:27 1107/15 Subject: quesadillas I don't know about a Mexican feast, but we had quesadillas for dinner tonight. They are totally yummy. For the two of us I lay 3 tortillas (no fat) on the broiler pan. I sprinkle them with Monterey Jack, Colby combination or some Mexican cheese. Tonight I had a sweet red pepper which I chopped along with some Vidalia onion and a couple of big mushrooms. I added just a dash of olive oil and covered them. I microwaved them on high for 3 minutes, stirring after 1 1/2 minutes. I added about 3 tablespoons of salsa to this vegetable mix and spread it on the cheese. We had some steak that we brought home and sliced a couple of pieces (small pieces) and put them on. You could substitue deli roast beef or have none at all. Then I topped that with some more salsa and covered all of this with another tortilla. I broiled them until a little brown on one side, then turned them over to the other. This is sooooo simple, but so good. We had some left because they really are filling. We had some canned refried beans with these. I dipped them in a little sour cream or salsa. Mary Curtis --------------------------------------------------------- Refd:2888 Refd:2903 mcurtis@tso.cin.ix.net 05/07/97 22:40 1293/17 2887 Subject: Re: quesadillas My grandaughter had her church group here tonight.. There were 30 kids. She arrived early with a boy to get the basement ready. I knew they hadn't eaten. I threw together some quesadillas with kingsize tortillas. I put the filling on top and folded them and browned the thing on both sides of the skillet. You would have thought I gave them the greatest meal ever (and I gave them our salad which they needed more than we did). It is so much fun feeding kids. My daughter is working now and her two younger boys come here after school for a while. I am trying to have good snacks for them. I want to be remembered as the grandmother who was a wonderful cook. I think that would be a great legacy. Our home is their port in a storm. Everything is always dependable and pretty much the same. We had our phone to be sent away to be repaired for free because it had been fixed once. Andrew said that we had that phone as long as he could remember. That's the way it should be for a little kid and grandparents. Parents are in different positions. But I do no that I will always keep a big bag of that cheese and those tortillas in the refrigerator. I also want to keep a roll of cookie dough in there too. These things take only a few minutes and mean everything. Mary Curtis --------------------------------------------------------- Refd:2889 kstrom@tso.cin.ix.net 05/07/97 23:17 689/10 2888 Subject: Re: quesadillas *Wonderful* post, Mary! Isn't that was life sometimes is all about when all is said and done? A place to walk into and feel safe, a place that is familiar and redolent with the aromas of good food that promise comfort and represent love? Sure, over the years we adjust our styles to what's happening: I can't imagine either of my Grandmas making quesadillas, but I know in my heart if they were alive today they would be fryin' 'em up just like you did. And I too keep the flour tortillas and optional fixings as well as quick mixes and refridgerated cookie and roll dough on hand for my girls when they descend with their kids, but it's different from being at Grandma's. Kristina --------------------------------------------------------- rwarren@tso.cin.ix.net 05/09/97 00:53 179/6 2833 Subject: Re: Kentucky Colonel ... Chicken? As I saw "Kentucky Colonel" in the subject line, I could not help but to think about Kentucky Fried Chicken. Does anybody have a good recipe for Fried Chicken? Thanks. Bobby --------------------------------------------------------- Refd:2891 Refd:2892 tcass@tso.cin.ix.net 05/09/97 22:53 426/9 2890 Subject: Re: Kentucky Colonel ... Chicken? Bobby, If there's one meal I remember from when I was growing up, it is mom's fried chicken. I remember when I would walk in the house and smell it and hear it sizzling in the skillet. I lived for those days. I can ask her for her recipe if you want. Or else, she will be visiting in about another month. I bet I could get her to cook some up and we could have you guys over. Whaddayathink about that? Traber --------------------------------------------------------- tcass@tso.cin.ix.net 05/09/97 23:01 414/8 2890 Subject: Re: Kentucky Colonel ... Chicken? If you don't want to cook it but want _good_ (almost as good as mom's :) fried chicken, I'd recommend the Railroad Inn in Milan, Indiana. Head west on 50 to Aurora, get on 350 and it takes you into Milan. Turn left on 101, and go just across the tracks and take the first right; it's back in there. They have an excellent buffet, which features their chicken, plus a lot of other stuff. Good stuff! Traber --------------------------------------------------------- Refd:2893 Refd:2911 kbowdler@tso.cin.ix.net 05/09/97 23:05 192/4 2892 Subject: Re: Kentucky Colonel ... Chicken? There are two GREAT chicken restaurants in Oldenberg, Indiana. Downtown. Ice cold Christian Moerlein beer and crispy, hot fried chicken with the other things that must accompany it. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/10/97 09:32 261/4 Subject: buttermilk I think marinating it in buttermilk and then dipping in seasoned flour won the taste test on a tv show I watched. Of course, never getting fried chicken any more, it all would taste magnificent. I'll bet Traber's mother's is the best of all. Mary Curtis --------------------------------------------------------- Refd:2895 gmueller@tso.cin.ix.net 05/10/97 10:51 90/4 2894 Subject: Re: buttermilk Or buttermilk ranch dressing... Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/10/97 10:53 369/6 Subject: steaks i am gonna pick up some new york strip steaks later today. my uncle marinates them in teriyaki for awhile before grilling them. i personally like to rub in some freshly ground black pepper and crushed garlic into my steaks. what does everybody else do with steak before cooking them? i think some restaurants dip them in melted butter before cooking them. krb --------------------------------------------------------- Refd:2897 Refd:2898 abate@tso.cin.ix.net 05/10/97 11:01 252/6 2896 Subject: Re: steaks I like to marinate in whatever is handy--garlic, olive oil, red wine, fresh herbs from the garden (whatever I'm in the mood for at the time). Every mixture is different and so the steak is always different. A good stek shouldn't need much. Anne --------------------------------------------------------- gmueller@tso.cin.ix.net 05/10/97 12:13 776/16 2896 Subject: Re: steaks Before I purchase the steak, I use my restraunt connections to obtain some strained drippings from prime rib to use in a sauce with which I top the steak. The actual meat itself is prepared by pressing cracked black pepper into the sides. It is then cooked in a skillet (cast iron, preferably) usually to no more than medium. Remove the steak and rim the skillet with brandy <>. Then add some prime rib drippings, without the fat, and heavy cream in the skillet. Bring to a simmer and thicken (I usually use a *tiny* bit of butter and flour mixture). Top the peppered steak with the brandy cream sauce and you have a delicious steak aupoivre. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- Refd:2899 Refd:2901 mcurtis@tso.cin.ix.net 05/10/97 14:39 72/1 2898 Subject: Re: steaks Wow, wish I had some restaurant connections like that. Mary Curtis --------------------------------------------------------- gmueller@tso.cin.ix.net 05/10/97 18:13 288/9 Subject: Ribs A friend of mine has a web site that deals with ribs. The address is: HTTP://Web-cincinnati.com/daddymac I don't have the hardware to have web access, so if anyone visits let me know what you think so I can pass it on. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/10/97 20:34 848/17 2898 Subject: Re: steaks I make a steak sauce almost just like that with jalapeno peppers that is really good! I ended up marinating the New Yorkers in Teriyaki for about three hours at room temp. They were so tender! (i had to cook them a little more than I would have preferred - my wife wants NO pink in them. She once sent a steak back *twice* because it was not cooked enough at Victoria Station. krb also, made twice baked potatoes: baked them for 1/2 half, then coated them with melted Crisco to nake the skins crispy. cooked another 1/2 hr, then scooped out the flesh, added shredded cheddar cheese, bacon bits, and sour cream. I put the mix back into the shells/skins then put them under the broiler for 1 min. topped with more cheese, then broiled again for 30 seconds. they were really good, especially with the steaks and the conr on the cob. krb --------------------------------------------------------- Refd:2902 becks@tso.cin.ix.net 05/10/97 20:52 796/16 2901 Subject: Re: steaks We're having steak tomorrow (Mother's Day for me!). THis discussion and the anticipation has my mouth watering already. We get our beef from my parents who have raised corn-fed beef in Indiana for years. It is exceedingly delicious and very tender and and I love the flavor of the beef so that I don't want anything to change it. I do get the sirloin and sirloin tip cut into steaks so we can have as much steak as possible and the sirloin is not quite as tender as the rib-eyes, T-bones, and club steaks. So, I usually marinate sirloin or sirloin tip for the kids and we have our T-bones or whatever without the marinade. My kid's favorite marinade is Yoshida's gourmet sauce, from Sam's. A lot like teriyaki. It's great. It's also great on boneless skinless chicken breasts. Becky --------------------------------------------------------- Refd:2904 jametz@tso.cin.ix.net 05/10/97 22:04 81/5 2887 Subject: Re: quesadillas Mary, how do you flip these without everything falling out???? Thanks. joe --------------------------------------------------------- Refd:2906 kbowdler@tso.cin.ix.net 05/10/97 22:57 72/2 2902 Subject: Re: steaks Yoshida's... never heard of it. i will look for it and try it. krb --------------------------------------------------------- Refd:2905 jibold@tso.cin.ix.net 05/11/97 20:54 123/3 2904 Subject: Re: steaks I never bought a New York strip, but what it turned out like shoe leather. Does the teriyaki tenderize it that much? --------------------------------------------------------- Refd:2908 mcurtis@tso.cin.ix.net 05/11/97 21:07 323/5 2903 Subject: Re: quesadillas When the cheese melts it causes the top and bottom to stick together. Still, because the vegetables are there you have to burn it carefully. The tortilla softens from the heat and caves in. If you have problems you can also put them in the broiler one with filling and another on top to make a sandwich. Mary Curtis --------------------------------------------------------- becks@tso.cin.ix.net 05/11/97 21:12 141/4 Subject: Yoshida's Yoshida's gourmet sauce is sold at Sam's in a plastic jug that looks like about half-gallon size. It's in the aisle with spices. Becky --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/11/97 22:17 161/3 2905 Subject: Re: steaks I thought New York Strips were supposed to be among the most tender of cuts.. The teriyaki added alot of flavor, but I don't know that it tenderized it. krb --------------------------------------------------------- Refd:2909 gmueller@tso.cin.ix.net 05/11/97 22:39 560/11 2908 Subject: Re: steaks The acids in the fruit juices are supposed to tenderize the meat a little bit, but it requires marinating overnight. I used to have a teryiaki recipe that used brown sugar in it, but it has long been lost. What was most memorable was that the steaks were best cooked to medium-well and at that point the sugars which had penetrated the steak would begin to carmelize, giving the steak a rich flavor and rather than being relatively tough as compared to a rarer steak, the meat was still very tender. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- kstrom@tso.cin.ix.net 05/11/97 23:31 1383/22 Subject: If all else fails FORWARDED FROM: /rec/ourhouse/kitchen(#23490) From:kstrom(Kristina Strom) I can get a job as an electric mixer! Today, which in addition to being Mother's Day, was the sweet 16th birthday of my third daughter. For desert she wanted Angel Food cake which I make from a foolproof Betty Crocker mix. Thing is, the girls had taken my electric mixer to their dad's. Daughter #2 opened a drawer and pulled out a wire whisk and said, "Go for it Mom, you can do it." The instructions say beat on low speed for 30 seconds, scrape bowl then beat on medium for 1 minute. She set the timer and I started whisking at 'low' speed according to some gadget perhaps, but high speed enough for me. I scraped the bowl and then really got into it and kept looking at the clock (the seconds seemed to drrrraaaaagggg by). 27 seconds into this my oldest daughter called from OU wanting to talk to me. Her three sisters went into convulsive laughter saying "She can be with you in 20, 19, 18...etc. seconds." Finally I poured the batter into the pan and an hour later lo and behold it was the same as always! However, as a statement of our times, the girls did not quite believe that this cake could be made with such a primitive tool. Funny how the really small things like this create memories that will stay with all of us forever. Kristina -----FORWARDER'S COMMENTS: --------------------------------------------------------- brutus@tso.cin.ix.net 05/12/97 09:16 243/4 2892 Subject: Re: Kentucky Colonel ... Chicken? Indiana churches also have those incredible chicken dinners throughout the summer. If you can hit one of the these and handle the crowds you are in for some good eats (excellent fried chicken and generally an assortment of homemade pies). --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/12/97 14:02 1299/34 Subject: Ky Colonel Coleslaw this may have been posted in the past, but I just found it in my files. I made it for tonight to take to our friends. Yesterday we went fishing and caught a bunch of bluegills. They're frying them and I'm bringing the coleslaw and macaroni and cheese. This coleslaw is delicious and the lowfat content will offset the fried fish hopefully Ky Colonel Copycat Coleslaw 8 cups finely chopped cabbage (use food processor) 1 large carrot finely chopped (Use food processor) 1/3 cup sugar 1 teaspoon salt 1 1/2 tablespoons white vinegar 1/4 teaspoon pepper 1/4 cup milk 1/4 buttermilk 2 1/2 tablespoons lemon juice 1/2 cup mayonnaise 1. Be sure the cabbage and carrots are chopped up into fine pieces. 2. Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice. Beat until smooth. 3. Add the cabbage and carrots. Mix well. 4. Refrigerate for at least 2 hours before serving to give the flavors time to blend. --Just like KFC coleslaw, you'll need to use a slotted spoon to put this in the serving bowl since there will be a lot of liquid Note: You can substitute milk that has been soured with lemon juice if buttermilk is not available. Or you can use the dried buttermilk reconstituted. This recipe is from Nell McDaniel's Copycat Recipes. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/12/97 14:51 384/6 Subject: Burbanks We had lunch there today and it was GREAT! Diane and I both had the pulled pork sandwich. The three sauces were really good. We both preferred the mustard/vinegar concoction. From what I have read, this is a sauce popular in Louisville, Ky. I think it is interesting that there are different kinds of sauce according to the location in which it is prepared (regionally). krb --------------------------------------------------------- jibold@tso.cin.ix.net 05/12/97 19:12 272/5 Subject: Basmati While I'm thinking of it. . .basmati is great rice, but often carry those pesky little grey moths. Once they get going in your kitchen, they're all over the place. My brother got them from basmati rice. I'd seal them in a jar (the rice, I mean) so there's no air. --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/12/97 21:14 149/3 Subject: bbq sauce Does anyone have a bbq sauce recipe similar to the mustard/vinegar one served at Burbanks? I am going to have to try to duplicate that one! krb --------------------------------------------------------- Refd:2928 cherokee@tso.cin.ix.net 05/13/97 17:11 394/8 Subject: Novice needs help!!! I am in dire need of simple recipies. It does not matter which types of foods they are for... I need help in all areas! I can make 2 dishes... Lasagna and pot roast. I dont know what happened.... I am a product of a household where we were not allowed in the kitchen when mother was cooking. :) Any recipes or suggestions would be greatly appreciated (and needed!) Thanks --------------------------------------------------------- Refd:2917 Refd:2919 Refd:2920 Refd:2921 Refd:2922 Refd:2926 Refd:2927 kbowdler@tso.cin.ix.net 05/13/97 20:35 509/16 2916 Subject: Re: Novice needs help!!! Here is a good one a coworker gave me for a cookbook I edited: 1 lb. bulk pork sausage 12 oz. egg noodles 1 cup carrots, chopped 1 onion chopped brown the sausage, drain. add the carrots and onions. then add 1/4 cup water with ( tbsp. beef bullion [forgot that!]). cook until vegetables are tender. add noodles, which you have cooked, along with 1 cup sour cream [forgot that too!]. heat until warm. this is yummy! (he adds cabbage, but i avoid cooked cabbage most of the time) hope this helps! krb --------------------------------------------------------- Refd:2918 becks@tso.cin.ix.net 05/13/97 23:53 1852/48 2916 Subject: Re: Novice needs help!!! Hamburger potato casserole Quick and easy way: In large casserole dish, put in bottom layer one bag of tater tots. Next layer one pound ground beef, browned and drained. Next layer one bag of frozen mixed vegetables. Next layer, pour on top cream of chicken soup one can mixed with about one-half can of milk. Bake about an hour, 350. Cheaper, slightly more time-consuming, and I think better way: six large potatoes 1 lb. ground beef one-half bag frozen mixed veg (I always use Bird's eye or Green Giant because they don't have lima beans) 2 cans cream of chicken soup 2/3 of one can of milk First, peel potatoes and cut in chunks. Put in oblong GLASS pan, a little water, cover with plastic and cook in micro for 10 minutes. As soon as that starts, brown your hamburger. They should be done about the same time. Also get the vegetables into another microwave container with a little water ready to go in when the potatoes come out. Drain the potatoes, keep in oblong glass pan. Dump in hamburger, drained. INto skillet that is drained but has hamburger bits, dump the chicken soup out of the cans and stir in the milk. (This is done so as to not dirty up yet another bowl, etc.) BTW Aldi's cream of chicken soup is 39 cents a can and tastes just fine. Dump drained vegetables into potatoes and hamburger and pour on soup/milk mixture. Stir it all up. Bake in oven, 350, about half an hour, or can get it hot in microwave while oven is preheating. It's yummy. Note: If you don't cook the vegetables, as in quick and easy method, it takes an hour for it to be done. If you do the longer method and don't cook the potatoes, it takes an hour and is not as good. With this, you have three dirty pans, skillet for hamburger, microwave container for mixed vegetables, and the oblong casserole dish. That's not too bad. Becky --------------------------------------------------------- becks@tso.cin.ix.net 05/14/97 00:00 1810/44 2916 Subject: Re: Novice needs help!!! I LOVE QUICK AND EASY!!!! Marinated chicken breasts This is so good you can serve it for company but it is a last-minute thing. Figure out what else you're having so you can start it. I get boneless skinless frozen chicken breasts and take out how many I want to serve. First off, get them into microwave to defrost. Start rice, or scallopped potatoes from a box, or macaroni. We love rice with this and use the long-cooking kind. Everything is usually done at once, but rice is okay if it has to sit awhile. Have another vegetable ready to go in microwave right before you do the chicken. 1. Defrost chicken. 2. Start starch. 3. Marinade chicken. I use Yoshida's gourmet sauce, a lot like teriyaki, I get it at Sam's. I just pour some over the defrosted pieces on a plate and let it set for a few minutes. Can put it in the frig. if you're worried about it. 4. Turn on broiler of oven. 5. STick vegetable into microwave to cook. 6. Put foil on a cookie sheet with sides. Lay chicken pieces on the sheet. You can pour some marinade on them but not too much, if it gets on the foil in a puddle it will burn under the broiler. 7. When oven light goes off and broiler is heated, put the chicken in the oven with the rack up high, near the broiler. Shut the door and set the timer for four minutes. When it rings, pull it out and turn it over and set timer for four minutes again. It might be done a minute sooner. Get ready to disconnect the smoke detector if it smokes, which it might. 8. When done, remove from oven. Put the veg. on the table. and the rice or whatever. Eat it right away as it's bbest then. This tastes like it was made in a really fantastic restaurant by a chef who knew what he was doing. I even impressed my in-laws with this one once. Enjoy Becky --------------------------------------------------------- becks@tso.cin.ix.net 05/14/97 00:05 607/24 2916 Subject: Re: Novice needs help!!! Mexican macaroni This dish was first created out of leftovers and it was so good we decided to give it a name. Cooked macaroni (I use elbow or shells for this) about 1 cup elbow macaroni, uncooked amount, is about right for a family of 4-5. 1 Quart canned tomatoes 1 lb. browned ground beef taco seasoning (not a whole packet) Day before or earlier, cook 1 cup elbow macaroni according to box directions. Brown hamburger, drain grease. Dump in tomatoes with their juice. Dump in cooked macaroni. Sprinkle in some taco seasoning to taste. This is great on a cold day. Kind of like soup. Becky --------------------------------------------------------- kstrom@tso.cin.ix.net 05/14/97 11:17 587/10 2916 Subject: Re: Novice needs help!!! In the library you can find a series of 365 ways to cook this or that. The series first started with hamburger, but has since expanded to pasta and all sorts of other foods. The hamburger book was my *bible* when I first got married in 1968. Though I was always allowed (actually *forced*!!!) into the kitchen, I was used to cooking for 9 people, not just two. Other good sources are Women's Day and Family Circle magazines which are available at most grocery store checkout lanes. Hang in there, Danielle, you will probably end up being a fabulous cook! Kristina --------------------------------------------------------- Refd:2923 syl@tso.cin.ix.net 05/14/97 14:17 392/11 2922 Subject: Re: Novice needs help!!! If you like Mexican type stuff... Take several chicken tenders (breast strips) cut to bite size and brown in a large skillet. Remove from skillet and set aside. In the skillet, prepare a box of spanish rice according to directions, add chicken, cook for a few more minutes and serve with tortilla chips. For us, I like to add some green pepper strips and salsa while cooking too. Syl --------------------------------------------------------- Refd:2924 mcurtis@tso.cin.ix.net 05/14/97 14:30 220/3 2923 Subject: Re: Novice needs help!!! At least you are trying and willing to learn. Too many people today are taking the fast food route, or total convenience foods. The food that you cook yourself tastes better than anything you can buy. Mary Curtis --------------------------------------------------------- Refd:2925 cherokee@tso.cin.ix.net 05/14/97 14:51 910/17 2924 Subject: Re: Novice needs help!!! The recipes that I need should feed four. I have 2 children and I have been informed that after all of these years, _I_ need to do the cooking. To be honest, the thoughts of cooking and messing it up bothers me. I hate to do anything that I am not good at... but how can I get good at it if I do not try. I prefer low-fat meals, but beggers cant be choosers. I would be happy if I could just get gravy to thicken up. It seems that no matter what I try, it doesnt work. I have tried magazines for the recipes, but it seems that all of the recipes call for ingreadents that I have never heard of, let alone have in my kitchen. I do not have a problem baking, at that I feel that I am talented. I can make a Black Forest Cake that will melt in your mouth... but when it comes to anything else..... I am lost. I appreciate all of your help and tips. Please, keep them coming. Danielle --------------------------------------------------------- dbtz@tso.cin.ix.net 05/14/97 16:39 659/18 2916 Subject: Re: Novice needs help!!! Here's a really simple dish: BAKED PORK CHOPS 4 lean pork chops, 1-inch thick 4 thin onion slices 1/4 cup uncooked rice (not the instant kind) 1 can (1 lb. 13 oz.) tomatoes Salt & pepper Trim excess fat from chops. Season chops well on both sides with salt and pepper. Brown on both sides in lightly greased hot skillet. Top each chop with a slice of onion, 1 tbsp. rice, and cover with whole tomatoes. Add any remaining tomatoes and juice to skillet. Season with salt. Cover tightly; simmer over low heat or bake in foil-covered baking dish, 11-1/2x7-l/2x1-1/2", in mod. oven 350 degrees for 1-1/2 hour or until tender. It's a meal in one pot! --------------------------------------------------------- brutus@tso.cin.ix.net 05/15/97 09:51 1004/25 2916 Subject: Re: Novice needs help!!! 1 lb of whitefish (cod- I used the cheap frozen brick of perch) 2 15 oz. cans of stewed tomatos 1 onion diced 1/2 cup diced green pepper 2-3 cloves crushed garlic a spot of cooking oil for saute 1 tsp. cilantro or parsley (not everyone has cilantro) dash of pepper dash of red pepper 3/4 - 1 cup of rice preheat oven to 350-400 deg In skillet saute onion, green pepper, garlic, red pepper and rice til tender Arrange fish pieces in a 9x13 dish top with sauted mixture then pepper and cilantro lastly dump on the stewed tomatos, and stir a bit to blend in the spices. Cover pan with lid or foil and bake for about 45 minutes or rice is done. I just had this last night, and really liked it. I'd do eat it again in fact its in my lunch box today. As for exotic ingredients, I find that you can oftenget around them through substitution, or just leaving them out. I think part of cooking is experimenting. If it turns out lousy just add more garlic onions and hot sauce (they'll spruce up anything). --------------------------------------------------------- mdonovan@tso.cin.ix.net 05/16/97 13:15 985/28 2915 Subject: Re:mustard bbq sauce Kevin The mustard base barbecue sauce you refer to is actually a favorite of Western South Carolina. The distinction is important because the eastern part of the state has a whole 'nother type, vinegar and tomatoe based. Anyway, here's a recipe for mustard barbecue sauce from the book, Finger Lickin' Rib Stickin' Great Tastin' Hot & Spicy Barbecue by Jane Butel. 3/4 c water 3 tablespoons finely minced onion 1 med garlic clove minced 1 cup prepared mustard (ball park variety) 1 t dry mustard 3 T ketchup style chili sauce 2 T + 1 t sugar 2 t honey 1 T worcestershire sauce 1/8 t ground white pepper 1/4 t ground black pepper 1/2 t ground red pepper To prepare the sauce: in a 2 qt saucepan place the water, onion and garlic and bring to a boil over medium heat. Reduce the heat to low and add the remaining ingredients, whisking thoroughly to combine. Continue to cook for 15 minutes. If you wish to referigerate it, let it cool to room temperature. BONE appetit! Michael --------------------------------------------------------- Refd:2929 kbowdler@tso.cin.ix.net 05/17/97 17:51 92/3 2928 Subject: Re: Re:mustard bbq sauce Thanks, I am having a bbq next weekend and am looking forward to trying that sauce! krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/17/97 17:55 637/24 Subject: good supper.. Tonight, I made grilled chicken with this sauce: 3 tbsps. apricot preserves 3 tbsps. soy sauce 2 tsps. onion salt 2 tsps. garlic salt 1 tsp. oregano 2 tbsps. honey i grilled the chicken and basted with the sauce the last 10 minutes. I served that with the following pasta salad: 8 oz. faralle (bowtie pasta) 1/2 green pepper 1/4 red onion 8 oz. peas 8 oz. carrots i sauteed the vegetables with some olive oil, then tossed with the pasta. i then threw in some freshly grated parmesan chees with some more olive oil (EV). I served this with some biscuits that I made on the grill, which was different!! It was a great supper! krb --------------------------------------------------------- hlawson@tso.cin.ix.net 05/18/97 14:45 372/6 Subject: Roma Tomato Dish We were just in a real Italian restaurant near Minneapolis-St. Paul. They served family style a dish of roma tomatoes. We want to duplicate this at home. It had olive oil, slightly sauted garlic, tomatoes, chopped basil and onion. We couldn't detect any other ingredients. Does anyone know this dish or have a recipe? Would really like to make this again. Howard --------------------------------------------------------- Refd:2932 Refd:2933 mcurtis@tso.cin.ix.net 05/18/97 14:54 206/3 2931 Subject: Re: Roma Tomato Dish Howard, probably it had a pinch of sugar. I don't know of any tomato recipe that doesn't have this. I have no idea why such a small amount of sugar makes the difference, but it seems to. Mary Curtis --------------------------------------------------------- Refd:2935 mcurtis@tso.cin.ix.net 05/18/97 14:56 143/2 2931 Subject: Re: Roma Tomato Dish By the way were the tomatoes cooked or fresh? I love tomatoes in any shape or form, and just bought some for my herb garden. Mary Curtis --------------------------------------------------------- Refd:2934 hlawson@tso.cin.ix.net 05/18/97 20:20 419/7 2933 Subject: Re: Roma Tomato Dish Mary, the tomatoes were not cooked. They were, however, sliced the long way into about 8 pieces. They brought an entire platter of this for the 4 of us. It was just terrific and so were their garlic mashed potatoes.. Since it was all family style we had food for 8 or 10 not 4 and took some home. I'm going to buy basil plants to get the basil. Fresh herbs are just not heard of here in the northland. Howard --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/18/97 22:44 53/2 2932 Subject: Re: Roma Tomato Dish it counteracts the acidity in the tomatoes.. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/19/97 09:50 1067/15 Subject: fresh herbs Howard mentioned that herbs are not grown where he lives. I think it is more of a cultural thing than a climate or garden thing, because when I was in Massachusetts they had all kinds of herbs that were wonderfully established. I realize that Michigan has colder weather than Massachusetts. I believe the reason that they don't grow them in the NW is because grown from seed some take pretty long to grow, and Michigan might have a short growing season. With the advent of nurseries and plants we all can grow wonderful herbs every summer. For an investment of around $1.50 you can have a basil plant that produces all summer. To me these herbs are the best investment you can make. Have you ever priced those little tiny packages in the grocery? About $2.00 for a handful of leaves. Don't forget, too, that you can increase your yield by taking mini-cutting of many herbs and rooting them in water. I did this with rosemary and had about 10 plants in that many days. (Of course it was too cold to put them out, and they died, but you get the idea). --------------------------------------------------------- --------------------------------------------------------- hlawson@tso.cin.ix.net 05/20/97 08:36 627/9 Subject: Chili Revisited I tried something different yesterday that I had seen once. I needed to go shopping so I transferred the pot of chili to an oven pan and set it in the oven to "age" while I was gone. I had the temp. too high and it dried out a bit but I think it added to the flavor. I don't want a chili recipe but I would really like to hear what people add as ingredients besides chili powder and a bit of sugar. I'm just searching for the perfect pot of chili. Son Rob is home for the summer from Vanderbilt so there is one more mouth to feed. He deserves it because he is making a list of all the things he can do for me. Howard --------------------------------------------------------- Refd:2938 Refd:2940 mcurtis@tso.cin.ix.net 05/20/97 09:28 250/5 2937 Subject: Re: Chili Revisited Don't you love to make chili? I do, too. Last week I did the oven trick with chicken and rice. I began adding a little crushed dried peppers from the spice section. If I have a couple of real jalepono peppers I add those instead. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/20/97 09:33 844/11 Subject: chili In the business section of the paper this past Sunday they were talking about Gold Star Chili in Kuwait, the United Arab Emirate, and other parts of the Middle-East. Skyline Chili is on the NYSE and is considered a major player along with P&G and IBM. Isn't it wonderful that a 2 Greek immigrant families could take a tiny shop and a little recipe and start an empire. The Just Like Skyline Chili Recipe in the archives--I'll search out the number for everyone--has positively ruined me for chili parlors. When I make that recipe it is so much like the real thing that it is no longer a treat to go to the chili parlor. So I like to alternate and only make it about every 4th time because I like homemade chili, the kind Howard talked about. I love it on spaghetti with cheese and onions on it just like the other 4 way. Mary Curtis --------------------------------------------------------- brutus@tso.cin.ix.net 05/20/97 11:37 489/8 2937 Subject: Re: Chili Revisited I have to say that I have never made the same chili twice, but have never made a chili I didn't like. Some of the things I have tried are beer, a tiny bit of peanut butter (gives a smooth flavor), sauted onions, garlic, green pepper, and chili pepper in olive oil, canola, peanut or sesame seed oil. Kidney , black, pinto, navy beans. Ground venison I think is best along with fresh Roma tomatos. Other spices fennel seed, coriander, foengreek. I have to say I have never used sugar. --------------------------------------------------------- Refd:2941 kbowdler@tso.cin.ix.net 05/20/97 12:46 41/2 2940 Subject: Re: Chili Revisited try a little coffee sometime.... krb --------------------------------------------------------- dbtz@tso.cin.ix.net 05/20/97 16:40 365/17 Subject: 1931 recipes Having read the biography of Irma Rombaur ("The Joy of Cooking"), I got her original 1931 Joy from the library. Just glanced thru it and found these interesting recipes: Stewed tripe Broiled pigs feet Liver stew Aspic with grapefruit, sweetbread and celery and, my favorite: Calf brain fritters Let me know if I should post any of these recipes! Dorothy --------------------------------------------------------- Refd:2943 kbowdler@tso.cin.ix.net 05/20/97 20:00 122/3 2942 Subject: Re: 1931 recipes my 1950's version has quite a few gross (IMO) recipes, such as the calf brains. I, too, will post if requested.. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/20/97 20:07 508/18 Subject: bbq Before I left for school today, i took a 3 lb. pork loin and rubbed it all over with a mixture of: garlic salt onion salt chile powder cumin fresh ground pepper seasoned salt I then put it in my smoker with some hickory chips, fat side up. When I came home at 4:00 I had the best pulled pork bbq!! I served it with some of the mustard bbq sauce that Mike Donavon poster here and it was scrumptious with some corn on the cob! I have leftovers for the rest of the week. Should make good lunches. krb --------------------------------------------------------- Refd:2948 truff@tso.cin.ix.net 05/20/97 23:00 157/3 Subject: chili i've made chili with tofu instead of ground beef for my vegetarian brother and he loved it. just brown it a little and add the rest of the ingredients. --------------------------------------------------------- Refd:2946 kbowdler@tso.cin.ix.net 05/20/97 23:03 244/6 2945 Subject: Re: chili The best chili I have ever had was one made by my last Dean of students, who retired last year. After much cajoling and pressure, he finally relented and gave me the recipe. Unfortunately, he swore me to secrecy. It was fantastic. :( krb --------------------------------------------------------- Refd:2947 kstrom@tso.cin.ix.net 05/20/97 23:51 408/7 2946 Subject: Re: chili Chocolate! Baker's chocolate is a key ingredient in chili around this house, and fresh herbs and spices. Also, not browning the ground beef but rather boiling it with chopped onions and lotsof water and then letting this concoction sit in the downstairs 'fridge overnight. Next day, skimming off the congealed fat is mandatory and then adding the seasonings and cooking for another 2-4 hours. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/21/97 09:05 236/3 2944 Subject: Re: bbq what a great idea for this weekend--a pork loin in the smoker for pulled pork. Up until now I have always used the fatty pieces. I don't know if even 8 hours of smoking will get rid of all the fat in a pork shoulder. Mary Curtis --------------------------------------------------------- Refd:2949 mcurtis@tso.cin.ix.net 05/21/97 09:09 730/10 2948 Subject: Re: bbq Oh, yes. I forgot to mention I am talking about an electric smoker for 8 hours. You can't do this on a gas grill. Electric smokers have special ventilation systems that do things differently than a gas grill. But there are many techniques that are great on a gas grill. I just read about cooking salmon on the gas grill and putting a wet pan of chips in the grill for smoking purposes. (I assume they were taling about a wet pan, since they didn't say anything except to use chips.) We don't usually use chips on the grill, but will start doing so, because I have a backload of bags of them in the basement including Jim Beam's Whiskey Barrel. Does anyone who use a gas grill use chips in it? If so how? Mary Curtis --------------------------------------------------------- Refd:2950 Refd:2952 kbowdler@tso.cin.ix.net 05/21/97 10:47 193/4 2949 Subject: Re: bbq I have done this before.. i usually put the wet wood chips down into the "rocks" and let it smoke for about 15 minutes before i put the meat on the grill. eggplant is good this way... krb --------------------------------------------------------- Refd:2951 mcurtis@tso.cin.ix.net 05/21/97 13:50 598/8 2950 Subject: Re: bbq Wow I have an eggplant, too. It would be good basted with olive oil and some herbs such as marjoram, rosemary, etc. Or you could rub a little cajun salt on there for a different effect. Why couldn't you also put a little pan of the wet chips on top of a grill in a weber charcoal grill? We know very little about grilling around here, and want to expand our knowledge this summer. One of the biggest problems we have is knowing whether to turn on high, medium, or low, and when is everything done. We have a better feel on the regular stove because we have used it so often. Mary Curtis --------------------------------------------------------- Refd:2953 mdonovan@tso.cin.ix.net 05/21/97 14:34 562/16 2949 Subject: Re: smokin' with gas Mary I have also used wood chips with my small gas grill. I wet the chips and put them in foil. I poke the foil packet with a fork a few times to let the smoke out and toss the whole thing on the lava rocks. The downside (as I see it) of the gas grill is the temperature can't be low enough for good long smoking. I would love to know more about your electric smoker (kind, cost, etc.) Michael By the way, Kevin (Bowdler) what kind of smoker do you have? It seems if you can start an item before school and return hours later it must be electric also? --------------------------------------------------------- Refd:2954 kbowdler@tso.cin.ix.net 05/21/97 16:26 191/5 2951 Subject: Re: bbq I think to smoke things, the general rule is: Cook for a long time at a low temperature. YOu don't even need a pan to smoke with a grill. You can put the chips in with the charcoal. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/21/97 16:28 197/4 2952 Subject: Re: smokin' with gas It is electric, but I can remove the element and add a charcoal holder and voila! a charcoal smoker. it is a brinkman and cost about $120 at Service Merchandise. And well worth it, IMO!! krb --------------------------------------------------------- fidelis@tso.cin.ix.net 05/21/97 20:16 57/1 Subject: Chili I like a touch of brown sugar and cinnamon in chili. --------------------------------------------------------- hlawson@tso.cin.ix.net 05/21/97 20:31 248/4 Subject: Chili Thanks Thanks for the suggestion on chili ingredients. I won't try them all at once but we'll have some interesting chili. I only have to be Mr. Mom for another month and my wife will be out of school for the summer and I am outofthekitchen! Howard --------------------------------------------------------- Refd:2957 kbowdler@tso.cin.ix.net 05/21/97 21:42 260/5 2956 Subject: Re: Chili Thanks One other thing, one of the batches of chile I ever made was made with a mixture of ground pork and ground beef. Thriftway packages this as meatloaf meat, but I use it sometimes for chile. Also, some good chile has been made by adding chopped bacon. krb --------------------------------------------------------- steveo35@tso.cin.ix.net 05/22/97 16:23 325/11 Subject: Re: Basmati <> I put that bag in the freezer and that takes care of that problem. Basmati rice needs to be washed because of all the starch I am told. I rinse it in the pan twice and use the lid as a strainer. Good stuff! Steve --------------------------------------------------------- hlawson@tso.cin.ix.net 05/23/97 19:36 612/10 Subject: English Roast I cooked an English Roast today for the first time. I didn't have a clue but the Chuck Roasts looked too fat so I chose the lean one. I had to call my sister-in-law about cooking it. I rubbed garlic, salt, pepper, and flour on it and browned it. After two hours I added a ton of vegetables. I made gravy for the second time. Non of the vegetables were left and little of the 2.5 pounds of meat. I thought it was a little too delicate but my son finished off the vegetables. I also put bay leaves and a can of beef broth in with it. Any ideas on how to make this type of roast a little tastier? Howard --------------------------------------------------------- Refd:2960 Refd:2967 mcurtis@tso.cin.ix.net 05/23/97 20:44 441/6 2959 Subject: Re: English Roast Howard your roast sounds yummy. Isn't the English Roast right next to the chuck roast? One of the ways I have found that I like to do that kind of roast is to put on a package of dried onion soup. There seems to be enough spice/saltiness to give a little zing. Also, isn't horseradish sauce traditionally served with this kind of roast? I love the vegetables so much that are cooked like this. Especially the carrots. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/23/97 22:12 339/7 Subject: Rib roast I am making a rib roast and a pork tenderloin for the families (both sides) tomorrow in my smoker. I went to Langen Meats to purchase the meat... i ordered it without looking at the prices until after he had it cut.. The two pieces came to $40!!! Ouch!! I will look at prices next time!! The rib roast should be *really* tasty! krb --------------------------------------------------------- Refd:2962 mcurtis@tso.cin.ix.net 05/24/97 13:36 294/5 2961 Subject: Re: Rib roast I agree it is a lot, but think of all the people that will feed. Think how much it would cost if you ate at a restaurant. The only thing you could cook for half as much would be a turkey. Everything else would amount to about $40. And you will be providing special memories Mary Curtis --------------------------------------------------------- Refd:2964 mcurtis@tso.cin.ix.net 05/24/97 13:44 1374/49 Subject: strawberry tall cake I would be remiss if I didn't share this recipe with you provided by my friend Bill Hatcher. It is so easy sounding, and delicious. I am going to make it for a party I am having on Monday, and I think I can whip this thing together in actual time around 15 minutes or so not counting baking. Well maybe five more if you count fixing the strawberries. Strawberry Tall Cake Recipe by Thistle Hill Inn, Boston, Va. Serving Size 12 CAKE 1 package yellow cake mix--with pudding GLAZE 2 pints strawberries 1 jar or package strawberry glaze ICING 1 package cream cheese (8 oz) 1/2 cup sugar 1 package whipped topping (10 oz) 1 cup confectioner's sugar CAKE; Bake cake as directed in 2 8-inch pans. Cool. slice layers into half, making 4 layers. GLAZE: Slice strawberries and mix with glaze. ICING: Beat cream cheese, sugar, whipped topping and confectioners sugar until blended. ASSEMBLY: Spread cream cheese mixture on cake layer. Cover with 1/3 glaze mixture. Repeat with other layers. Cover the top of the cake and sides with cream cheese icing. Top with a couple of strawberries. Refrigerate until ready to serve. (Note-Bill made a typo and in the assembly instructions he said cover with 1/2 the glaze mixture. Since there are 4 layers I am sure he meant to say cover with 1/3 assuming you don't put it on top.) I hope you enjoy this. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/24/97 18:42 274/7 2962 Subject: Re: Rib roast I was too much! we had several pieces of roast beef and half a plate of pulled pork left! but it was good!! best part was: drinking Old Rasputin Stout (kinda smoky) with the smoked roast beef.. it was a marriage made in heaven!! (even the burps taste good!) krb --------------------------------------------------------- Refd:2965 hlawson@tso.cin.ix.net 05/25/97 11:11 45/1 2964 Subject: Re: Rib roast You are just too gross, Kevin Howard :o) --------------------------------------------------------- jibold@tso.cin.ix.net 05/25/97 17:15 456/7 Subject: Mom's Pastries There was a short article in Taste section of Enquirer today about this place, located on Rt. 4 across from Jungle Jim's. What it failed to mention was how incredibly good--great--these pastries are. It's a little bitty place trying to get off the ground, and deserves to be checked out. Give them a try, and spread the word. You won't believe the eclairs--better than homemade! Prices are very reasonable, too, given the artistry of this baker. --------------------------------------------------------- fidelis@tso.cin.ix.net 05/25/97 21:18 78/1 2959 Subject: Re: English Roast It already sounds pretty tasty! Your son polished it off in a hurry. :-) --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/26/97 19:08 368/5 Subject: cake We had the strawberry tall cake tonight, and I do believe it is the best cake I ever ate. Everyone else agreed to that. We had burgers (that I stretched with a little oatmeal). We put the chips in the gas grill, and the flavor was wonderful. I put a littleroquefort inside them, and it made them marvelous. I hope you all had a nice weekend, too. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/28/97 16:08 78/2 Subject: meat question Generally speaking, is it a bad thing to salt meat before cooking it? krb --------------------------------------------------------- Refd:2970 Refd:2971 tlcborn@tso.cin.ix.net 05/28/97 22:46 200/3 2969 Subject: Re: meat question If you have to limit your salt intake, it would be a bad thing. OR if you don't like the taste of salt, you shouldn't salt the meat. OR! If it's pork. Pork is salty enough. Does that help? --------------------------------------------------------- kstrom@tso.cin.ix.net 05/29/97 09:05 646/11 2969 Subject: Re: meat question >Generally speaking, is it a bad thing to salt meat before cooking it? >krb Hmmm... interesting question. My mom used to fry hamburgers in the griddle (and were they ever good). She always first sprinkled about a Tablespoon of salt on the pan, saying that the salt helped to draw the fat out from the burgers. Since then, if I am making burgers that way i always use her techniques, but I hade never thought much about it. Also, when making a turkey she always rubbed salt in the cavity and lightly on the outside. Seems to me this might bring out the flavor, and from what she said not be absorbed into the meat at all. FWIW, Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/29/97 15:03 1217/21 Subject: salt As a rule never salt beef before cooking; that includes steaks and chops before broiling. It toughens them (or it in the case of a roast) and also causes excess shrinkage. You can normally expect to lose 10 to 15 % of weight during normal cooking Kosher (as in Jewish laws) require meat to be salted first to draw out any blood; except in the case of liver where just broiling will suffice as the blood drains away from the meat during cooking. Poultry is a different matter. A while back there was a show of Martha Stewart's and she was cooking turkey. She really rubbed that turkey with kosher salt. The turkey has very tough skin and the salt can't penetrate. The reason that you rub the turkey is to draw the moisture out of the skin to help it to brown nicely. However, that is why you put the seasonings inside the cavity of the bread where they are more readily absorbed into the bird. Many people roast the bird upside down or on its side for that reason. That is one of the reasons that we rub oil or butter on a turkey. It certainly makes sense that we would put salt in the seasoning of fried chicken, but wouldn't salt until after cooking breasts that had the skin removed. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 05/30/97 07:54 149/2 Subject: Need casserole idea Any ideas for a casserole that can be made in a 9 X 13 pan (toserve about 8) that is NOT lasagna and suitable for company and can be made ahead? --------------------------------------------------------- Refd:2975 Refd:2976 mcurtis@tso.cin.ix.net 05/30/97 21:01 1056/14 Subject: New Way of Eating We have started a program here in our home called Fit for Life. It is a program based on all fresh fruits and vegetables. This accounts for 70% of the food you eat on this program. The other 30% is protein and starches. We feel better already. I ordered an Omega Juicer from the place in Syracuse that I get our supplements from Eyebright, certain vitamins for my husband. I saved $80 and tax by buying it from them. It is $240 in the stores--I know because I called them. I don't like paying $169 for such a thing, but we estimate that we will save money on our grocery bills. Never fear, I will never, never stop collecting my recipes. I am eating healthy, but that does not mean that I can't go off the wagon once in the while. Also I love to cook for other people. I just thought you all would be interested in this what is supposed to be a way of life. It will be fun for us, and pretty easy to do because we work together pretty well in the kitchen. Plus it's summer vacation and a good time to make changes like this. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 05/30/97 22:58 1079/25 2973 Subject: Re: Need casserole idea I like this one, which I feel is elegant and different enough. A variation on a Southern Living recipe (which btw I feel is a *great* magazine for good recipes): Berkley Seafood Casserole 2 cans frozen cream of shrimp soup, thawed 2 (4 oz.) cans mushrooms (drain and reserve liquid) 2 T. Freshly squeezed lemon juice 2 T. Tamari or Kikkoman (*not* regular soy sauce) 2 T. celery salt 1 cup shredded Swiss cheese 1 cup shredded Paremesan cheese (or you can do 1 1/2 swiss; 1/2 P.) 1 pound fresh or frozen crabmeat 2 pounds raw shrimp, boiled, shelled, cleaned (or say 1 1/2 lb cooked) 1 pound fine noodles, boiled and drained Heat soup; add mushrooms, lemon juice, tamari and celery salt. When heated through, stir in (over med/low heat) cheeses and seafood. If mixture seems to thick, add a little mushroom juice. Spread boiled noodles on bottom of buttered casserole; pour above mixture over; cover loosely with foil and bake @ 375F for 30 minutes. To prepare ahead: assemble casserole, cool as quickly as possible. To serve, defrost and bake as directed. Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 05/30/97 23:21 1186/27 2973 Subject: Re: Need casserole idea Another good seafood casserole (why am i focussing on seafood?!) 2 cans cream of mushroom soup 2/3 c. miracle whip 2/3 c. whole milk 2 pounds fresh shrimp, the smaller size 2 cans (5 oz) sliced water chestnuts, drained 2 c. finely diced celery 4 c. chopped fresh parsley 1/2 c. grated onion 4 c. cooked rice Dash of favorite Tabasco loike sauce 1 1/2 fresh Italian/french bread crumbs (I use day old, and coarsely grate) 3 T. melted butter Combine all ingredients except last two and place in sprayed 9x13 cassrole. Mix bread crumbs and sprinkle on top. Bake @ 350 F 30 minutes. Can be made early in the day. If so, Mix crumbs and butter before baking and sprinkle on top, rather than doing this step in the morning. I have used Pepperidge farm herb stuffing in lieu of the breadcrumbs, and people really liked that. Another *rwally* good variation of thise recipe, especially with the herb stuffing is diced chicken or turkey, about 4 cups. (Instead of the shrimp of course). On other occasions I have thrown in some chopped broccoli too, about 1 c., but only with the fowl, not the fish. Kristina PS Pardon the wierd words here and there, my keyboard is acting up again --------------------------------------------------------- Refd:2977 rwhitney@tso.cin.ix.net 05/31/97 09:18 175/3 2976 Subject: Re: Need casserole idea Kristina - those both sound GREAT! I will try one for the upcoming dinner. Maybe I will do one of those, and a beef or chicken one too in case there are non-fish eaters. --------------------------------------------------------- Refd:2978 kstrom@tso.cin.ix.net 05/31/97 10:59 488/8 2977 Subject: Re: Need casserole idea Rosemary, Interesting: I too always try new recipes for a group. Some people think I am outrageous to do so. They say to me, "How can you make something to take somewhere without ever having tried it first?" To me, it's all a part of the adventure. And, like most of us, I do have a sense, when i read a recipe, whether it will be good or not. Sounds like you do too. Let us all know which one you make, variations you came up with along the way, and how it turned out. Kristina --------------------------------------------------------- hlawson@tso.cin.ix.net 05/31/97 19:22 631/10 Subject: Short Order Cook If you are coming to my house and I am the cook you better be prepared for one of my 30 minute specials. I got a call from Spartan Foods today. When they asked me what I would cook when there was nothing in the house to cook, I said spaghetti with chopped garlic and cheese sprinkled on. My wife would spend an evening looking at cookbooks for upcoming guests. She would take at least half a day at the grocery store and would take no less than a day to prepare the meal and it would be all new recipes but that is just what she enjoys doing and it always tastes great and I get to put the dishes in the dishwasher. Howard --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/01/97 11:58 223/5 Subject: bleh made a hamburger pie, but the only crust they had in the store was a sweet crust. it did not go well at all with the hamburger/green pepper/onion mixture placed into it. (i was too much of a hurry to make my own.) krb --------------------------------------------------------- Refd:2986 kbowdler@tso.cin.ix.net 06/01/97 12:01 187/4 Subject: how fun it is How fun it is to go back and look through the old recipes on this board. I typed 100 which started me at the beginning, then just perused the list. Some great stuff back there. krb --------------------------------------------------------- hlawson@tso.cin.ix.net 06/01/97 12:16 607/9 Subject: Pork Chops on Potatoes Here' a recipe for those who eat pork that my wife just gave me. I guess I am to cook dinner. Layer thinly sliced potatoes with salt and pepper in a baking dish. Brown the chops and remove from pan. Deglaze the skillet with water and then add enough water to cover your potatoes but mix the flour in before you pour it on the potatoes. She says this is better than using milk. place the Chops on top and bake until the potatoes are done. Another tip is: She says these potatoes don't reheat well so don't plan on left overs. I usually try to make at least two meals out of one cooking. Howard --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/01/97 16:07 349/19 Subject: lunch salad we just had this today: romaine lettuce boiled red potatoes, sliced broccoli chopped green olives cold boiled green beans 2 cans Swanson White Chicken Meat red onion, sliced thin bell pepper slices dressing: 1/4 cup extra virgin olive oil 1/8 cup red wine vinegar 1/2 T dijon mustard dashes of salt and pepper serve with hot bread sticks krb --------------------------------------------------------- rwhitney@tso.cin.ix.net 06/01/97 17:05 280/5 Subject: Smoked pressed duck salad? I think this is what we had at a restaurant - with other salad goodies in it and I think raspberry vinaigrette. Where would one find smoked pressed duck? Or maybe it was just smoked duck? Of course I could grab one of the ducks from the pond our front yard has become . . . --------------------------------------------------------- Refd:2987 mcurtis@tso.cin.ix.net 06/01/97 20:29 1009/33 Subject: beans take a minute and soak a cup or so of beans tonight. You'll be glad you did tomorrow because you'll be half way through cooking dinner. Here's the recipe I found in Rodale's Cookbook. Chick-Pea and Lentil Curry 1 1/3 cups chick-peas 1 cup lentils 2 medium-size onions, chopped 1/4 cup oil 3 to 4 tsp grated fresh gingerroot or 1 to 2 tsp ginger 1/4 to 1/2 tsp cayenne pepper 1/4 tsp ground cloves 1/2 tsp cinnamon 3 tsp cumin 1 tsp turmeric salt to taste 3 tbs lemon juice chopped parsley Cook chick-peas and lentils according to preferred methods. (I put them together then had to take out the chick peas when I found out that lentils cook in 1 hour and chick peas take 3-4 hours. Drain and reserve liquid. Saute onions in oil with spices for approximately 5 minutes, then stir in chick-peas and lentils. Season with salt to taste and lemon juice. Add some of the final cooking water from chick-peas if it is needed. Garnish with parsley before serving. Yield 8 to 10 servings Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 06/01/97 20:32 384/8 2980 Subject: Re: bleh >made a hamburger pie, but the only crust they had in the store was a sweet >crust. it did not go well at all with the hamburger/green pepper/onion >mixture placed into it. >(i was too much of a hurry to make my own.) >krb A real good substitute (when you are in a hurry) is that Pillsbury Pizza dough in a can. Works great for any sort of meat or non-sweet pies. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/01/97 20:33 643/9 2984 Subject: Re: Smoked pressed duck salad? I was watching Great Chefs the other day. They have a gadget that they use on top of their stove that actually has a rack and has a place for wood chips in the bottom. It has a lid. It was really nifty. I am pretty sure they would have smoked their own duck and then maybe they did the thing where they take the duck off the bone and put the pieces in a pan that looks like a bread pan. They call this comfit. Wow, I sure have been watching a lot of cooking shows. Good thing we don't have the recipe channel or I would never get anything done. I think that this is one way to make duck when it isn't oily. Lucky you. Mary Curtis --------------------------------------------------------- Refd:2988 rwhitney@tso.cin.ix.net 06/01/97 23:28 129/2 2987 Subject: Re: Smoked pressed duck salad? Actually, Mary, I was hoping to pick up slices of the cooked duck, ready to toss in the salad, at a local deli somewhere --------------------------------------------------------- rwhitney@tso.cin.ix.net 06/03/97 08:01 431/6 Subject: Kristina's casserole a success I made the shrimp with rice one - used the herb stuffing crumb topping. I wish I had added a bit more Tabasco. It was really good - nice too since the weather turned warm, it made a lighter supper. Two guests could not eat shellfish (which I of course did not know beforehand) but there was enough with salad, veggies, dessert etc. One guest brought his own homemade baclava (sp?) that was oh so rich and heavenly tasting. --------------------------------------------------------- hlawson@tso.cin.ix.net 06/03/97 10:47 1002/15 Subject: Casserole Glad it was a success. Here it is not unusual for a guest to bring something to add to the dinner. Sue and I usually ask if we can bring dessert and that works. She'll make an extra special one. Of course, some people bring wine and that's fine too. I usually try to find something for the children if there are any. If nothing else I stop at K-Mart and buy a little car or bag of unusual candy. Keeps the youngun' quiet. My wife will take a little book and read it to them before dinner. I've also taken plants either outside or indoors and sometimes I have to plant them for them. Once we had friends from out of town bring an entire cooler packed with about two meals. We weren't sure how to handle that. A great idea we had since our guests frequently come long distances is to have a big salad bar ready to put out. Your local deli can help on this. The leftovers will make salads or snacks for the rest of their stay and if there are boys around it will disappear anyway. Howard --------------------------------------------------------- kstrom@tso.cin.ix.net 06/04/97 22:05 1757/38 Subject: A Fancy Kugel for Shavuot FORWARDED FROM: /community/chavurah/bb(#3340) From:kstrom(Kristina Strom) Kugel is a dairy dessert made from noodles and other ingredients (a noodle pudding) and quite appropriate for Shavuot. Tonight on CH9, Jake (who has a weekly cooking spot) shared this recipe. Though I have not tested it, I know enough about Kugel to be aware that this will be *good*. Jake called this 'a unique pasta' dish, but those of us who are hip to good Jewish cuisine know what he was *really* demonstrating . With a wire whisk, whip 4 eggs 'til lemony Add 1 c. sour cream 1 c. cottage cheese 1/2 c. sugar 2 c. flour 1 c. good quality orange marmalade (probably English) Fold in 1 pound cooked tortigliani noodles (a tiny corkscrew shaped pasta) Place in a greased 9x13" casserole. Mix together some chopped pecans and brown sugar (he did not mention quantities, but from what I saw, 2 c. chopped nuts and 1/2 c sugar would work). Bake @ 350 F for 40 minutes. Let cool for at least a half hour before slicing into 12 hearty servings (this, from me: again, Kugel experience!). Will also be quite good cold. Kristina PS For those chaverim not familiar with Kugel, it is also a kind of 'soul' or 'comfort' food. Like rice or bread pudding our Grandma's used to make when little was left in the pantry, this dish warms both the stomach and the soul. -----FORWARDER'S COMMENTS: I forwarded this recipe over here because it sounds so good. The reference to Shavuot is a holiday which celebrates the Pentacost (when Moses brought the 10 commandments to the people). Over on the Jewish board I occasionally post recipes, and when they *are* good, or *sound* good, I can't resist sending them over here too! Kristina --------------------------------------------------------- Refd:2992 Refd:2993 kbowdler@tso.cin.ix.net 06/04/97 23:23 470/9 2991 Subject: Re: A Fancy Kugel for Shavuot I have seen this recipe before, most memorably in the Frugal Gourmet on Our Immigrant Ancestors. It always sounded weird to me. I grew up in a family about as far away from a Jewish one as you could imagine, although I have a married Jewish cousin and like reading about the Jewish religion from a historical standpoint. Noodles in a desert? I would have to have someone serve this to me before I would try to cook it myself! But I can respect the tradition. krb --------------------------------------------------------- Refd:2995 mcurtis@tso.cin.ix.net 06/05/97 19:05 358/5 2991 Subject: Re: A Fancy Kugel for Shavuot I am having a brunch this coming Sunday for about 20 people from my church. This includes a man who is a bit of a genius, and he translates the bible from the way it would be if it were a Hebrew translation instead of a Latin one. This dish will be very appropriate for this brunch. Can it be made on Saturday and served cold the next day? Mary Curtis --------------------------------------------------------- Refd:2994 kstrom@tso.cin.ix.net 06/05/97 19:17 527/8 2993 Subject: Re: A Fancy Kugel for Shavuot Absolutely, Mary! Actually, I prefer it warm. And if this appeals to you, the dish is easily made in advance (the day before), refridgerated, then popped in the oven about 1 1/2 hour before the guests will eat desert (the extra time allowing for cooling time). Important: combine everything, but don't put the pecan/sugar mixture on until ready to bake. Let us know how it goes. Also, if you cannot find tortigliani, any delicate pasta will do, but not spaghetti style, *must* be a variation of flat noodle. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/05/97 22:04 239/4 2992 Subject: Re: A Fancy Kugel for Shavuot I thought I would one up myself and take a look at the cookbook. I think it is a really different recipe than the one posted. It's not a big deal. They're pretty similar although the Frugal Gourmet's is a little plainer. Mary Curtis --------------------------------------------------------- Refd:2996 Refd:2998 kstrom@tso.cin.ix.net 06/05/97 22:35 71/1 2995 Subject: Re: A Fancy Kugel for Shavuot When you find the recipe, would you mind posting it? TIA Kristina --------------------------------------------------------- rwhitney@tso.cin.ix.net 06/08/97 10:53 311/5 Subject: Need breakfast casserole I seem to be into casseroles. We are having guests for the weekend and can't find my recipe for that dish you make the night before with eggs, cheese, sausage, etc. and then can bake in the morning - any one have anything approximating this? Or better yet a new version of any make-ahead breakfast thing? --------------------------------------------------------- Refd:3008 snewmark@tso.cin.ix.net 06/08/97 17:57 256/5 2995 Subject: Re: A Fancy Kugel for Shavuot I have just read this stream about kugel and want to add that even sweet ugels are served as main course dishes - not as desserts. Typically a kugel such as the one posted could be served with a tuna salad, raw vegetable platter, bagels and lox etc. --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/08/97 20:32 1437/32 Subject: pull aparts I had a wonderful brunch today. I will tell you all about it later, but right now I want to give you one of my favorite recipes. Easy Pull Aparts 3 cans buttermilk biscuits 1 cup sugar 1 tbs fresh cinnamon raisins finely crushed nuts 1 stick of butter 1/4 cup brown sugar Preheat the oven to 350. Spray a bundt can with Pam or butter it. Cut the biscuits into 1/4s. Shake together with white sugar, cinnamon, raisins, to taste, and nuts to taste. Melt the butter and the brown sugar together. Place the pieces of biscuit that have been coated into the bundt pan piling them up like monkey bread. Pour the brown sugar butter mixture over them. Bake 30-35 minutes. Note: I only had one bundt pan and was making 3 batches of these. I used 2 9 inch disposable pans that I had and was able to give away 1 one these because we had so much food. You could use a 9 inch cake pan or even a pie pan. I totally love this recipe. You have to be sure to move the pieces to make sure that all are covered with the cinnamon, sugar mixture. I really hope you have a few raisins as I think they are wonderful in this recipe. I was really lucky because I had been to the Mediterannean Market and had a little bag of ground fine nuts to use. They were perfect for this. The nuts really should be finely ground, and it really improves the presentation if you put a few whole nuts in the bottom of the pan (optional). Mary Curtis --------------------------------------------------------- Refd:3000 rwhitney@tso.cin.ix.net 06/09/97 07:49 49/1 2999 Subject: Re: pull aparts Sound wonderful! But, what is monkey bread? --------------------------------------------------------- Refd:3001 mcurtis@tso.cin.ix.net 06/09/97 11:02 191/4 3000 Subject: Re: pull aparts monkey bread is pieces of dough that are piled together and held together with something like butter. You find a lot of monkey bread recipes in the bread machine cookbooks. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/09/97 11:17 1412/24 Subject: Noodle Kugel This recipe is from The Frugal Gourmet On Our Immigrant Ancestors. He says it is a sweet dish that is not meant to be a dessert, but rather to be served with the main dish. It is the sweet in a little bitter and a little sweet. 1 pound wide egg noodles 1 tsp grated lemon peel 1 cup milk 1 tsp grated orange peel 1 stick of butter divided in half 4 eggs 5 tbs butter 1 cup Wheaties 1 tbs rendered chicken fat of oil 3 tbs sugar Cook the noodles according to package directions. Drain and rinse. Rinse again. In a 2-quart saucepan heat the milk and add the cream cheese and 1/2 stick of butter. Stir until smooth and allow to cool a bit. Add the sugar, fat or oil, and citrus peel. Mix well with the drained noodles and place in a greased glass baking dish 8 inches in square. Melt the remaining 1/2 stick of butter. Top the noodle dish with the Wheaties and the brown sugar. Pour the melted butter over the top and bake in a 350 oven for 1 hour. My note: Wouldn't homemade noodles be wonderful in this dish? I can't see why you couldn't use corn flakes instead of Wheaties since few people have that cereal in the house. I have also seen graham cracker crumbs used with noodles instead of the cereal crumbs. I guess you could even mix in a little wheat germ with the crumbs for extra nutrition. Mary Curtis --------------------------------------------------------- Refd:3003 Refd:3005 kstrom@tso.cin.ix.net 06/09/97 12:26 438/7 3002 Subject: Re: Noodle Kugel Thanks for that recipe, and also thanks to you Mary and Susan for correcting me about when Kugel is normally served. My environment is intensively 'interfaith', so we do things a bit differently around here and sometimes I forget that fact as a result! Also, tonight I am going to make the pull aparts before the weather steams up and I won't be able to tolerate being in the kitchen (until I turn the AC on, that is ). Kristina --------------------------------------------------------- rperry@tso.cin.ix.net 06/09/97 21:16 452/12 Subject: need help with ice cream freezer I have a 5 quart electric ice cream freezer that I inherited from a relative. We plan to use it at a party this weekend, but found that the instructions were missing. Does anyone have the basic steps involved like how much ice and salt to add and how long it should run? Also, does anyone have a good basic ice cream recipe that they can vouch for? I found a few recipes, but would like to find one that is "tried and true". Thanks!!! richard --------------------------------------------------------- Refd:3006 becks@tso.cin.ix.net 06/09/97 23:52 77/3 3002 Subject: Re: Noodle Kugel I wonder where "Our Immigrant Ancestors" got their Wheaties? Becky --------------------------------------------------------- becks@tso.cin.ix.net 06/09/97 23:57 1279/23 3004 Subject: Re: need help with ice cream freezer Richard: Before you actually go to all the work of making ice cream and buying ice to crush, etc., please plug the thing in and make sure the motor actually works. We have been through a few of them and they do not last forever. The five quart style comes two different ways (I think). One way is a rather shorter, squatter cannister, while the other way is a longer, taller, more slender cannister. We have found the longer one tends to get the ice jammed easier, but the ice cream seems to get hard quicker. My parents always went to the ice factory and bought a block of ice when I was a young girl (AND NO, I AM NOT *THAT* OLD!) but I am from a small town and you could buy block ice back then. We used an ice pick and hammers to crush it. Now, if we're going to make ice cream, we just buy a couple of bags of ice. One small bag just about does it, but not quite. Also, crushing the ice with the side of a hammer does help. My parents always used rock salt but we always use regular table salt. It takes more than you think it will, like a couple of cups. I've made lots of different recipes and the best are the ones with the most amount of cream. It costs about $6-8 a gallon that way, but it is as rich as Graeters! You're making my mouth water. Becky --------------------------------------------------------- Refd:3007 mcurtis@tso.cin.ix.net 06/10/97 07:10 388/6 3006 Subject: Re: need help with ice cream freezer We used ours once, and it was not what we wanted. I did manage to find out later that you can buy bags of crushed ice on Dixie Highway in Erlanger Kentucky. There is the factory for the ice people. I discovered this ice place and ice one Derby Day when I wanted lots of crushed ice for mint juleps. If you can't find rock salt pickling salt or kosher salt will work. Mary Curtis --------------------------------------------------------- dbtz@tso.cin.ix.net 06/11/97 00:37 458/16 2997 Subject: Re: Need breakfast casserole Breakfast Casserole 6 eggs, slightly beaten 6 slices bread, cut into cubes 1 cup shredded cheese 2 cups milk 1 tsp. salt 1 tsp. dry mustard 1 pound pork sausage, fried and cut into bite-size pieces Mix all ingredients together and put into casserole. Refrigerate for 12 hours. Bake at 325 degrees for 45 min.-one hour. This is my niece's recipe - she didn't specify the casserole size. She usually makes a recipe and a half for her family of six. --------------------------------------------------------- Refd:3009 rwhitney@tso.cin.ix.net 06/11/97 21:44 62/1 3008 Subject: Re: Need breakfast casserole Thanks so much - that is EXACTLY what I was looking for!! --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/14/97 13:53 573/12 Subject: advice needed? I am thinking of making some jambayala. I want to use smoked sausage that I made myself. I do not have a sausage maker... I was thinking of buying ground pork, adding the spices according to the recipe I have for chorizo sausage, and rolling it into link-shaped pieces, then smoking it in my smoker. I don't think I would need sausage casings at all, since I would just crumble it up before I add it to the rest of the mix. Does anybody have any experience with this kind of thing, or any advice? thanks, krb btw, does anybody have a recipe for andouille sausage? --------------------------------------------------------- Refd:3011 mcurtis@tso.cin.ix.net 06/14/97 22:25 217/3 3010 Subject: Re: advice needed? Kevin, that sounds like a wonderful idea. You are being creative and also producing what sounds like a gourmet dish. I don't think you need any reacipe at all, it sounds as though you are on track. Mary Curtos --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/15/97 22:57 723/24 Subject: Johnny Reb BBQ sauce I got this out of a neat barbecue book, Cooking With Fire and Smoke, by Phillip Steven Schulz. 2 T. unsalted butter 1 medium onion, finely chopped 1 cup diced celery 1 cup tomato sauce 1 t. Dijon mustard 1 T. brown sugar 1 T. lemon juice 1 T. cider vinegar 1/4 cup water 1 T. chile powder 1/2 t. cayenne pepper pinch of ground cloves 1/2 t. salt 1/8 t. freshly ground pepper Melt the butter over medium heat, add the onion and cook for 5 minutes. Stir in the remaining ingredients; heat to a boil. Reduce heat and simmer, uncovered, for 30 minutes. I would suggest putting this in a jar and letting it sit in the refrigerator for a couple of days in order to let the flavors meld. Put on beef, poultry, or pork. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/15/97 22:59 355/15 Subject: North Carolina Moppin' Sauce out of the same book mentioned in the last post. 1 1/2 cups cider vinegar 1 T. dry mustard 2 t. cayenne pepper 1 T. worcestershire sauce 1 T. vegetable oil Combine all ingredients and heat to just BELOW the boiling point. Let cool for two hours. for poultry and pork apparently, this is VERY typical of North Carolina sauces.. sounds good! krb --------------------------------------------------------- mdonovan@tso.cin.ix.net 06/16/97 10:23 1070/33 Subject: Andouille Sausage Here you are Kevin, from the book, Hot Links and Country Flavors-Sausages in American Regional Cooking, by Bruce Aidells and Denis Kelly. Smoke 'em and eat 'em. 1-1/2 lb pork butt 1 lb beef chuck 1/2 lb pork back fat 1 tbs kosher salt 2 tsp finely chopped garlic 2 tsp red pepper flakes 1 tbs coarsly ground black pepper 1/4 tsp ground sage 1/4 tsp dried thyme 1/4 tsp dried savory 1 tsp cayenne pinch ground allspice and cloves 2 tsp sugar 1-1/2 tsp curing salts (opt) 1/2 c ice water medium hog casings In a food processor or meat grinder with 3/8 in plate, grind the meats and fat. Mix with spices and water. Blend well with your hands. Stuff into casings and twist into 6 in links. Dry overnight at room temperature. Cold smoke. These must be cooked before eating. They keep 3-4 days in the fridge or 2 months frozen. If you omit the curing salts don't air dry and hot smoke the sausages. Makes 3 pounds. For those of you that want to cheat (as I do) the best and most authentic andouille Ive found in town is at Kroeger and Sons at Findlay Market. Michael --------------------------------------------------------- Refd:3015 kbowdler@tso.cin.ix.net 06/16/97 16:17 52/2 3014 Subject: Re: Andouille Sausage thanks much!! i am gonna try those soon! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/18/97 22:50 1451/30 Subject: stir fry We like to keep oyster sauce and sesame oil in the house to give a little extra zing. Hoisin sauce is also extra good. These things can be purchased at any oriental store. We have also found we like tofu off the shelf rather than refrigerated. It stores beautifully and has a great shelf life. Here is the recipe right off the Mori-Nu Lite Tofu Box. Vegetable Stir Fry 3 tbs sesame oil 2 lg cloves garlic minced 2 tbs fresh ginger grated 1 pkg Mori-Nu Lite Tofu (extra-firm) cubed 6 cups fresh vegetables (brocolli, snow peas, red/yellow pepper, etc) 1 8 oz can pineapple chunks (drain, reserve liquid) 1/4 cup light soy sauce 2 tbs tomato sauce 1 tbs cornstarch In a wok or skillet saute garlic, ginger and Tofu in oil until lightly browned. Set aside tofu. Add vegetables, pineapple. Stir fry until crisp tender. In a separate bowl, combine pineapple liquid and remaining ingredients until smooth. Stir into wok, coating ingredients. Add tofu. Serve hot over rice. My Note: you can substitute olive oil or peanut oil for the sesame oil. I think you can leave out the tomato sauce if you wish, although it sounds good. I like this box tofu. I bought it at a health food store. This way it can be kept on the shelf and you can use it at your leisure. It makes a nice vegetarian dinner. The reason that you use one of these 3 oils to stir fry is that they can take the high heat of the wok without breaking down. Mary Curtis --------------------------------------------------------- Refd:3017 Refd:3018 kbowdler@tso.cin.ix.net 06/19/97 06:58 210/5 3016 Subject: Re: stir fry I think the Hoisin sauce would be a good substitution for the tomato sauce, It is often called Chinese Catsup (ketchup?) I also keep Hoisin, Sesame, and Oyster sauces in the house, but NOT the tofu! :) krb --------------------------------------------------------- brutus@tso.cin.ix.net 06/19/97 08:56 254/4 3016 Subject: Re: stir fry My experience has been that olive oil burns at a lower temperature than most oils and therefore is not very good for stir fry (although great to saute). There is nothing worse than burnt oil in your stir fry. Personally I like peanut or sesame oils. --------------------------------------------------------- Refd:3019 mcurtis@tso.cin.ix.net 06/19/97 10:11 529/7 3018 Subject: Re: stir fry John you're probably right about the olive oil. I said that because I am pretty sure that is what Jeff Smith the frugal gourmet has preached. Now that I think about it I use it a lot and it doesn't smoke. I remember trying to cook chicken or something else at a very high heat, and it smoked. The stuff that I was using, vegetable oil, just seemed to break down, and the chicken refused to brown nicely. That is why when cooking with butter you need to use clarified butter if you are browning at top heat. Mary Curtis --------------------------------------------------------- Refd:3020 kbowdler@tso.cin.ix.net 06/19/97 18:48 59/3 3019 Subject: Re: stir fry Peanut oil is THE way to go in stir-fries, IMO. :) krb --------------------------------------------------------- fidelis@tso.cin.ix.net 06/19/97 18:58 172/5 Subject: Tofu Mary, Glad you told us about the tofu off the shelf from Health Food stores. It would be better for 2 people to keep around than the other that has to be used up. Lou --------------------------------------------------------- Refd:3022 dbtz@tso.cin.ix.net 06/19/97 19:42 89/2 3021 Subject: Re: Tofu I guess I missed Mary's post about tofu, I'd like to try some. Are there two kinds? --------------------------------------------------------- Refd:3023 Refd:3024 hlawson@tso.cin.ix.net 06/20/97 15:19 148/3 3022 Subject: Re:Stir Fry If anyone tries Mary's recipe for stir fry with the tomato sauce, I would like to know how that is. It's the first I've heard of that./ Howard --------------------------------------------------------- fidelis@tso.cin.ix.net 06/20/97 19:00 26/1 3022 Subject: Re: Tofu Mary's post was 3016. --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/20/97 22:37 684/10 Subject: tofu The packaged tofu that I bought at the health food store is put out by Mori-nu. We bought the Lite version. One of the complaints about tofu was the amount of fat. This one is only 1% fat. I found it at IGA in the specialty refrigeration by the vegetables--for example where the packaged salad greens and baby carrots are. It was refrigerated, but this is not necessary. It definitely was not refrigerated in the health food store. We have been eating it a lot. One of the dishes that I like is the egg salad the recipe is on one of the boxes. Mori-Nu has a web page and will send you goodies. The address is www.morinu.com/welcome.html. They have recipes. Mary Curtis --------------------------------------------------------- Refd:3026 Refd:3027 kstrom@tso.cin.ix.net 06/20/97 23:23 87/2 3025 Subject: Re: tofu I too have heard *raves* about that egg salad. How do you make it, Mary? Kristina --------------------------------------------------------- dbtz@tso.cin.ix.net 06/23/97 22:42 213/7 3025 Subject: Re: tofu Mary, What firmness of tofu do you use? I found the MoriNu at the IGA but didn't buy it because the packages looked shopworn. Will look for it at Krogers. At IGA they had "firm" and "extra firm". Dorothy --------------------------------------------------------- gmueller@tso.cin.ix.net 06/23/97 23:00 145/5 Subject: Pesto Can anyone give me some recipe hints on preparing pesto for pastas and chicken dishes? Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- rwhitney@tso.cin.ix.net 06/24/97 03:20 101/3 Subject: Gazpacho Can you buy this ready-made anyplace? Frozen or canned? Or does someone have an easy reciipe? --------------------------------------------------------- Refd:3031 kstrom@tso.cin.ix.net 06/24/97 13:20 304/5 Subject: Eeks! Leeks! Someone gave me a ziploc bag full of *beautiful* leeks that i want to use, but I usually associate leeks with soup and fall/winter meals. Anyone have any *cool* recipes for leeks (I am obviously not talking slang here). TIA Kristina PS Rosemary: sounds like you and i are in the same frame of mind! --------------------------------------------------------- Refd:3032 Refd:3035 snewmark@tso.cin.ix.net 06/24/97 14:00 858/28 3029 Subject: Re: Gazpacho Here is a very quick, easy and delicious Gazpacho: 3 lbs. canned tomatoes (2 large can) 1 onion cut into chunks 1/2 cup green pepper - cut into chunks 1/2 cup cumcumber - seeds removed and cut into chunks Combine above in blender in two batches - Pour into large bowl (I use a large Tupperware bowl with top from years ago). Stir in: 2 cups tomato juice 1 clove of garlic, minced 1/2 tsp. ground cumin 1 tbsp. salt Fresh ground black pepper to taste Cover and chill thoroughly. Before serving Add: 1/4 cup white wine vinegar 1/4 cup olive oil Can be garnished with croutons, finely chopped green pepper or cucumber. Notes: I tend to use a "scant" 1/2 tsp cumin (personal taste) A dieting child asked me to reduce the olive oil - I did by 25% and the taste was not altered at all Hope you find this easy and like the taste as well. --------------------------------------------------------- snewmark@tso.cin.ix.net 06/24/97 14:11 750/17 3030 Subject: Re: Eeks! Leeks! Cold Leek and Potato Soup 4 leeks sliced - use white and 3/4 of tender green - wash VERY well 1 medium onion - sliced 1/4 cup butter or margarine (I use light "Can't Believe Its Not Butter") 5 medium red potatoes - sliced thinly 1 quart chicken broth 1 - 1 1/2 tsp. salt 1 1/2 cups skim milk In soup pot (6 qt.) sautee onions and leeks until very limp. Add potatoes, broth and salt and boil very gently (covered) for 35 minutes. Puree in blender. Return to pot and add milk - Stir in thoroughly. Cool a bit and chill several hours or overnight. Serve garnished with chopped chives. You can adjust texture with the milk. As written this soup is gently "thick". Whole milk, half and half or even heavy cream can be used for a richer result. --------------------------------------------------------- rwhitney@tso.cin.ix.net 06/24/97 18:09 116/2 Subject: Summer Soups - Thanks! Susan - those sound wonderful. I'll try the gazpacho tomorrow. Thanks so much. Keep cool everyone - Rosemary --------------------------------------------------------- Refd:3034 kbowdler@tso.cin.ix.net 06/24/97 18:59 151/3 3033 Subject: Re: Summer Soups - Thanks! I just have never been able to make myself try a cold soup... I guess i will have to break down and try it if the weather stays hot like this! krb --------------------------------------------------------- abate@tso.cin.ix.net 06/24/97 19:37 275/6 3030 Subject: Re: Eeks! Leeks! There is a great recipe in one of the Weight Watchers books for a cold leek salad. Basically, you boil the leeks, then rinse and chill. this one has green onions, tomatoes, then a basic (lowfat, of course) salad dressing. IT;s one of my favorites from the book. Anne --------------------------------------------------------- Refd:3036 kstrom@tso.cin.ix.net 06/24/97 22:49 48/1 3035 Subject: Re: Eeks! Leeks! Thank you so much Susan and Anne! Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/25/97 09:11 272/4 Subject: leeks I think we are probably afraid of leeks because they are so expensive. At least I think they are where I shop. But they can be used anywhere onions are called for and then you feel as though you have cooked like a gourmet cook because they are so nice. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/25/97 09:15 1030/14 Subject: tofu I bought a few of each of the tofus because all three had recipes on them that were appropriate for the kind of toful they were. We made the egg salad from one, and there is a scrambled tofu (like egg) dish on the soft one. The hard one is good for the stir fry vegetable. I think we should get used to tofu. The Orientals have been eating soy for ever, and research has shown that that is one of the major differences between their cancer rate and ours. In our house we are trying to get in our garlic, ginger, and soy every day. It won't hurt and it tastes great. Inexpensive, too. Now I only wish I could find decaffinated green tea. I love the stuff but can't take caffein in any form. I used to work with lots of Japanese men. They told me the coffe houses in Japan are just loaded with chain smokers. They love to smoke, but don't get cancer because of the green tea they smoke. Plus it's yummy. You can buy green tea best at an Oriental Store. The regular supermarkets charge too much for it. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 06/25/97 10:23 110/2 Subject: Cold potato soup recipe? While we are talking about cold soups - does anyone have a recipe for cold potato soup (vichysois - sp?)? --------------------------------------------------------- kstrom@tso.cin.ix.net 06/25/97 10:37 598/10 Subject: Green Tea A delightful green tea is available at both Twin Pines and New World Food shop in Clifton. It is called 'bancha' tea and does not contain caffeine, as it is made from roasted twigs instead of the leaves. Very soothing, a wonderful flavor, good iced or hot. I think (and i might be wrong) this tea is also marketed as Kukicha tea. To make it, you bring a pot of water (however much tea you want) to boil. Take pot off the flame, then sprinkle the twigs on top of the water, just enough to cover the surface (a handful?). Let seep for 20 minutes or longer, and then strain. Kristina --------------------------------------------------------- nkhoury@tso.cin.ix.net 06/25/97 20:33 797/26 Subject: Cool Dish for Hot Times YOGURT AND CUCUMBER SALAD Laban ma Khyar 2 cups yogurt 1 tablespoon dried mint, finely crumbled salt to taste about 3/4 pound small cucumbers quartered and thinly sliced 1 clove garlic, peeled and crushed If you cannot find small cucumbers and are using large ones, sprinkle the slices with salt, leave to sweat for 30 minutes, then rinse under cold water and pat dry with paper towels before folding into yogurt. Put the yogurt in a salad bowl, stir in the dried mint and salt to taste and leave for 15 minutes or until dried mint has softened. Fold in the sliced cucumber and crushed garlic. Taste and adjust seasoning if necessary. From a wonderful cookbook: LEBANESE CUISINE by Anissa Helou --------------------------------------------------------- Refd:3042 kbowdler@tso.cin.ix.net 06/25/97 21:13 168/5 3041 Subject: Re: Cool Dish for Hot Times That sounds good.. coupla questions: why salt the cucumbers if they are larger? to remove water? what kind of yogurt? plain? brand recommendations? thanks, krb --------------------------------------------------------- Refd:3044 kstrom@tso.cin.ix.net 06/25/97 22:17 476/8 Subject: Black Raspberries Another SOS! In just a day or two I will have a bunch of black raspberries that I need to do something with. Requests from the family sound like this: Mom, we like the jam and the pie but we *hate* the seeds, they stick in our teeth. Does anyone have any good recipes for this type of raspberry, and is there a way I can remove the seeds without having to buy an expensive french-type sieve? (The seeds go right through my American style strainer). TIA Kristina --------------------------------------------------------- Refd:3045 Refd:3061 nkhoury@tso.cin.ix.net 06/26/97 00:00 347/7 3042 Subject: Re: Cool Dish for Hot Times The best cucumbers are home grown after that organic. The larger store bought tend to be bitter, the salt seems to reduce that. Plain yogurt is the only yogurt to use in this recipe. I highly endorse Seven Star Farm. The best. it is from a biodynamic farm in PA. You can get in most health food stores and some Krogers. --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/26/97 16:02 164/4 3043 Subject: Re: Black Raspberries I think that you can actually remove all the seeds with an American-type strainer if you use it right.... of course, my theory may have some holes in it... krb --------------------------------------------------------- Refd:3046 kstrom@tso.cin.ix.net 06/26/97 17:58 68/1 3045 Subject: Re: Black Raspberries .... I guess I could line one with cheesecloth? Kristina --------------------------------------------------------- Refd:3047 becks@tso.cin.ix.net 06/26/97 18:06 112/4 3046 Subject: Re: Black Raspberries I wouldn't want your children to suffer, Kristina; I'll be glad to take care of them for you!!!! Becky --------------------------------------------------------- Refd:3048 kstrom@tso.cin.ix.net 06/26/97 18:17 95/3 3047 Subject: Re: Black Raspberries Thanks Becky, for the offer: now don't *you* have a recipe? *Somebody has to.... Kristina --------------------------------------------------------- Refd:3049 syl@tso.cin.ix.net 06/26/97 21:32 112/4 3048 Subject: Re: Black Raspberries No recipe here..... but I like just about any kind of fresh berry spooned over a good vanilla pudding. Syl --------------------------------------------------------- Refd:3050 mcurtis@tso.cin.ix.net 06/26/97 22:20 330/5 3049 Subject: Re: Black Raspberries Peluso's at 8th and York in Newport is an antique store. He also buys out old restaurant stock. He has one of those fancy French strainers from an old restaurant that he wanted $10 for. He have more than one. I would opt for the cheesecloth. You can reuse it by rinsing it out. Or just go with blueberries. Mary Curtis --------------------------------------------------------- Refd:3051 cblockso@tso.cin.ix.net 06/27/97 08:37 294/4 3050 Subject: Re: Black Raspberries My daughters and I have made raspberry jam out of wild red and black raspberries and have used a fine sieve metal strainer. It works for us. We like straining out about 1/2 of the seeds. We like some seeds- but sometimes the jam is too seedy if one doesn't strain out some of the seeds. --------------------------------------------------------- Refd:3052 becks@tso.cin.ix.net 06/27/97 15:12 570/10 3051 Subject: Re: Black Raspberries One year (and I do think it was on 4th of July) my parents had a large family get-together and some of my little cousins were exploring and found black raspberries ripe. We cleaned them and put some sugar on them and ate them over homemade vanilla ice cream. To me, that was even better than chocolate, and I am a confirmed chocaholic! I then picked four quarts and throughout the year had four lovely, delicious black raspberry pies. They were so good, I didn't even mind the seeds. Teach your kids to not put their teeth all the way together. YUMMMM! Becky --------------------------------------------------------- Refd:3053 fidelis@tso.cin.ix.net 06/27/97 16:10 74/1 3052 Subject: Re: Black Raspberries I agree with you. The seeds are not that bad, in a pie. Good fiber! --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/28/97 09:32 154/6 Subject: quick! recipe needed I am going to a party tomorrow and I need a pilaf recipe that uses orzo. I am thinking olive oil, lemon juice, almonds, but what else? thanks, krb --------------------------------------------------------- Refd:3059 rwhitney@tso.cin.ix.net 06/28/97 15:21 1015/14 Subject: Recipe for mango salsa? My son and his fiance are visiting this week-end. She is an extraordinary cook - she is Italian and makes the most wonderful gourmet stuff. We had grilled salmon steaks last night and as a go along she wanted to make garlic mashed potatoes and mango salsa. I don't have a garlic roaster (but will now get one) but we ended up without time to roast the garlic anyway,. (Can you roast it faster in the microwave? We were afraid to try.) Anyway, we didn't find mangoes so made do with a wonderful pineapple salsa recipe from "Cooking With Marilyn" (Marylin Harris.) Marilyn's recipe did not call for tomatoes but we added it anyway. It was WONDERFUL - just tomatoes chopped and pineapple (must be fresh pineapple - something about the acid) and a jalapeno pepper and Vidalia onion and fresh cilantro. All of which we found at Kroger. (I do not own stock in Kroger, but I am constantly amazed at how much you can pull together just going there, not to gourmet stores.) Anyone have the mango salsa recipe? --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/28/97 20:58 144/3 Subject: cilantro I live in North College Hill.... I grow cilantro and have PLENTY. if somebody nearby wants some, email me and I will make arrangements. krb --------------------------------------------------------- Refd:3057 Refd:3138 hlawson@tso.cin.ix.net 06/28/97 21:11 124/2 3056 Subject: Re: cilantro Gosh Kevin, my Cinty relatives live on Cary Ave. just off Hamilton. Been there many a time right there in C.H. Howard --------------------------------------------------------- Refd:3058 kbowdler@tso.cin.ix.net 06/28/97 23:07 136/3 3057 Subject: Re: cilantro If you want some cilantro, let me know when you will be in the neighborhood! I will fix you up! Great in stirfries and salsas. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/29/97 19:51 124/4 3054 Subject: Re: quick! recipe needed Concerning the pilaf,red or green peppers and pine nuts. Also a few raisins. Orzo pilaf sounds wonderful. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/29/97 22:34 914/21 Subject: what i ended up making Rice Pilef: orzo pasta, toasted in a pan with some olive oil 1 onion, chopped fine 3 cloves garlic, chopped fine 1/2 cup wild rice, cooked olive oil and lemon juice toasted almonds also: chicken breasts, bone in lemon juice, olive, mustard, garlic, vinegar marinate the chicken in the marinade, grill over medium heat. grill some onions along with the chicken, along with some chopped green olives in aluminum foil. when chicken is almost done, pour onions and olives over top. squeeze juice of 1 lemon over top and place in an oven dish. slice the lemon and place over top. heat in an oven at 4oo degrees for twenty minutes. Serve with the pilaf; People really liked it. It was kind of a Morrocan dish. krb --------------------------------------------------------- snewmark@tso.cin.ix.net 06/30/97 17:02 435/11 3043 Subject: Re: Black Raspberries Hope it is not too late to reply to your request. A Russian woman in town suggested the following years ago and it is a favorite dessert: In individual glass bowls mix black berries, sliced nectarines and either raspberries, sliced strawberries or blueberries. Put a tablespoon of sour cream on top and sprinkle with brown sugar. The chilled fruits, the lovely color and flavor add up to a nice summer finish to a meal. Enjoy --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/30/97 17:22 1488/34 Subject: tvp Well, today we discovered TVP. That is bulk soy. I was making chili and decided to try it in the chili. We totally loved it, and went to buy more to make taco sauce and some other things. The man at Clifton Natural Foods explained to me that it is better to add some bulgar wheat--1 cup tvp to 1/3 bulgar wheat (not too much, please) to make a really complete protein. Here is the recipe. Vegetable Chili 1 1/2 c chopped onions 1 1/4 c chopped green pepper 1/2 c chopped celery 1 clove garlic minced 2 tbsp vegetable oil 1 28 ounce can chopped tomatoes (undrained) 2 Tbsp chili powder 2 tsp ground cumin 1/2 tsp red pepper 1 can Brooks Chili Beans 1 cup tvp Saute the onion, green pepper, celery spices and garlic in vegetable oil. Stir and make sure the heat is fairly low so you don't scorch. (You may want to saute the onion, pepper, and celery 1st and then add the garlic and spices halfway through the cooking process.) Add the tomatoes, chili beans and tvp. Salt and pepper to taste. Simmer at least 20 minutes. Note: The original recipe called for 2 cans pinto beans divided. Cook the one can and blend the other and add to thicken. I like to use refried beans in my chili, too. The man at Clifton Natural Food said that Skyline Chili is made with 1/2 ground beef and 1/2 tvp or something like those proportions. They save money, and you eat less fat. Also I added my caramel coloring to darken up the tvp so it looked more like ground beef. Mary Curtis --------------------------------------------------------- Refd:3063 Refd:3066 lisamcc@tso.cin.ix.net 07/02/97 11:35 133/5 3062 Subject: ? Good tasting marinade for veggies? Does anyone have a recipe for a marinade/dressing for veggies like broccolie, cauliflower, tomatoes to serve cold? Thanks, Lisa --------------------------------------------------------- Refd:3064 Refd:3065 hlawson@tso.cin.ix.net 07/03/97 08:24 299/4 3063 Subject: Re: ? Good tasting marinade for veggies? Sue puts cherry tomatoes, black olives, cuke slices, broccoli, cauliflower, onion, etc. in a large bowl and pours italian dressing right from the bottle over it and stirs it up. Then it goes in the frig for at least overnight. Great for company and we've never had anyone not like it. Howard --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/03/97 14:43 1438/29 3063 Subject: Re: ? Good tasting marinade for veggies? Here is a recipe for bean salad that can be adapted to any vegetables. Marinated Bean Salad Salad: 1 clove garlic minced or pressed 1 pound Italian green beans 1 tbs Dijon mustard salted water 15 ounces kidney beans drained 2 tbs chopped parsley 8 3/4 ounces garbanzo beans 1/4 tsp salt drained 1/4 tsp sugar 1 sweet pepper seeded, sliced 1/8 tsp dried thyme 1/2 cup chopped celery 1/8 tsp dried oregano 2 tbs sweet pickle relish 2 tbs olive oil Mustard-Herb Vinaigrette Dressing 2 tbs cider vinegar 1/4 cup salad oil To prepare salad, in a large quantity of salted water to boil. Add green beans and boil, uncovered, until beans are tender-crisp (4-6 minutes). Pour into a colander to drain. Immediately rinse with cold water to stop cooking. Drain well. Mix green beans kidney beans, garbanzo beans, pepper, onion and celery. Stir pickle relish into dressing, set aside. To prepare Mustard-Herb Vinaigrette Dressing, in a small bowl mix vinegar, garlic, mustard, parsley, salt, sugar, thyme, oregano, and pepper. Using a whisk or fork gradually beat in oil. Combine Mustard-Herb Vinaigrette Dressing gently with bean mixture. Cover and refrigerate for 3 hours or longer up to 8 hours to blend flavors. My note: I don't know why frozen or canned green beans couldn't be substitued if fresh are not available. Mary Curtis --------------------------------------------------------- stoneraa@tso.cin.ix.net 07/03/97 17:33 558/9 3062 Subject: Re: tvp Thanks for the chili recipe. Have been thinking that tvp or one of the products like Gimme Lean or Ground Meatless could be substituted for ground beef in *any* recipe that calls for ground beef. One of the dishes served at a group gathering I attended this week was something called Johnny Marzetti (with noodles, ground beef, vegetables, etc.) which was very good. Am wondering if anyone here has a recipe for Johnny Marzetti. Would it be just as good made with tvp or Gimme Lean or Ground Meatless? Thanks, Aquila --------------------------------------------------------- Refd:3067 mcurtis@tso.cin.ix.net 07/05/97 14:37 920/12 3066 Subject: Re: tvp Yes, you're right. You can substitute it in any recipe. Remember, though, that you have to reconstitute it if you are not putting it in a liquid dish such as chili. Just soak it for about 20 minutes in some water or other liquid. I don't have a recipe for Johnny Marzetti, but didn't we used to make that with a little spaghetti, some bacon which was optional, some green peppers and onions which were sauteed, and the meat. It seems to me like my mother made it like that on top of the stove and we kids loved it. As we grew more sophisticated we put it in the oven with grated cheese on top of it. It seems also that Anne Holiday (the old CG&E Homemaker) demonstrated it using Campbell's Tomato soup. That was when she was teaching groups how to use electric skillets. She made it using noodles and didn't even precook them. She just added a little extra fluid. I don't remember the recipe. Mary Curtis --------------------------------------------------------- mdonovan@tso.cin.ix.net 07/08/97 11:13 799/18 Subject: Potluck Picnic? I've only been a regular here for a few months, so this may be one of those "been there, done that" ideas. In fact, it seems too obvious not to. But as I mentally taste many of your ideas and recipes over the last few months (and try to imagine the face behind the nick) I have wondered about the possibility of a potluck. And now, with the weather finally cooperating more or less regularly, it would be easy to do in a centrally located park (I'm thinking of the bandshell in Burnham Woods near UC in Clifton but I'd drive anywhere). No muss, no restaurant reservations, no heating up anyones kitchen. Imagine the feast this could be, Mary's casseroles, Lisa's veggies, something from Kevin's smoker. My mouth drools already. (But enough of my problems!) What do you think group? Michael --------------------------------------------------------- Refd:3074 jibold@tso.cin.ix.net 07/09/97 15:18 180/5 Subject: Burgoo? anyone got a good recipe for burgoo? They had a show about Kentucky on the Discovery channel, and showed this dish, and I got curious. thanks in advanve (that's advance). ' --------------------------------------------------------- Refd:3071 brutus@tso.cin.ix.net 07/10/97 08:46 905/15 3070 Subject: Re: Burgoo? I don't think there is any one way to make this dish (like chili, lasagna, jamba, gumbo etc.). It is traditionally a mystery meet dish rabbit, chicken, squirrel, pork, veal, lamb, venison and anything else you want to grind up. Of course grinding is the key all the meat is taken out and ground before being put back in. The veggies vary by what is available for picking (corn, beans, limas, potatos, tomatos, carrots, celery, okra, onions etc). I don't think the spices are out of the ordinary garlic, salt, pepper, worcestershire sauce, vinegar wine, bourbon. The best I ever had was cooked outside over an open fire in a black iron kettle stirred with a hickory board. Before his death my uncle would make this to feed 500+ at our family reunion. Farming relatives would grow the veggies and contribute meat. It was very good even on those July days in the upper 90's (temperature and humidity). --------------------------------------------------------- Refd:3072 Refd:3075 kstrom@tso.cin.ix.net 07/10/97 13:20 101/3 3071 Subject: Re: Burgoo? Is burgoo a stew? Or a soup-like thing? A one dish meal? Obviously, I am fascinated! Kristina --------------------------------------------------------- Refd:3073 jibold@tso.cin.ix.net 07/10/97 14:23 89/3 3072 Subject: Re: Burgoo? Can you grind the meat without a proper meat grinder? would a food processor work? --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/10/97 20:25 320/5 3069 Subject: Re: Potluck Picnic? I think a potluck is a very good idea, but I think this time of the year is so busy, maybe it would be more fun in the fall. There used to be lots of community rooms available free of charge for example in the basement of savings and loans. If anyone knows of such a place please 3-mail me privately. Mary Curtis --------------------------------------------------------- Refd:3077 mcurtis@tso.cin.ix.net 07/10/97 21:49 1568/29 3071 Subject: Re: Burgoo? This recipe won't feed 500. It is a recipe that can be altered as you see fit. If you can't get beef shank use leg meat or some other cut of beef for example. They used what they had. This is the traditional dish for Derby Day and I have made huge pots of it. Kentucky Burgoo 1-1 1/2 lbs. beef shank 1-1 1/2 lbs pork shank 1 lamb bone with meat 1 whole chicken 1 1/2 lbs veal shank 5 qts water few sprigs parsley 5 cuts chopped cabbage 1 small turnip cubed 6 carrots diced 4 onions thinly sliced 3 potatoes diced 1 cup dried lima beans 1 cup navy beans soaked overnight soaked overnight 3 stalks celery sliced 1 cup corn very thin 2 cups tomatoes 1/2 lb fresh green beans 1 green pepper chopped 1/2 red pepper chopped 2 apples chopped salt, pepper, cayenne Chili pepper to taste Cook meat, chicken, and bones for 3-5 hours. While meat is cooking, cut up vegetables. Remove meat from broth and cool. Cut cooled meat and chicken from bones, then return to kettle. Add vegetables, seasonings, and cook; stir often. Cook for at least 6 hours. If too thick, add water. The longer it cooks the better it is. Note: It goes without saying that this is best prepared a day ahead and reheated. Mary Curtis --------------------------------------------------------- mdonovan@tso.cin.ix.net 07/11/97 15:35 237/6 3074 Subject: Re: Potluck Picnic? Perhaps fall would be a better time-the kids are back in school and the weather is still good. Perhaps even better. I don't know of any community rooms (except at most malls) but will keep my eyes open for one this summer. Michael --------------------------------------------------------- jibold@tso.cin.ix.net 07/12/97 16:39 88/3 Subject: burgoo-d! Mary, thanks for the recipe. I'm planning on trying it this week. Should be fun! --------------------------------------------------------- kstrom@tso.cin.ix.net 07/13/97 11:08 815/12 Subject: Croissants I just got a new TV. I don't do cable, and on my ancient TV the only channels i got were 9,12,19, 48 and 64. With this new one, i now get CH16 which offers *marvelous* cooking shows. Yesterday, Julia Child had a guest french baker on who demonstrated how to make croissants: a *two* day process, apparently. I was blown away about how complicated this procedure is. Has anyone here made croissants from scratch? I know they are *sinfully* bad for us according to the current way of thinking, but taste oh so good. This french baker (a female) was so involved in her work in such a personal way, and I think her advice about making any kind of bread or pastry was so good. She said (in a charming french accent), "You must be *firm* with the dough, but also work with and understand it." Kristina --------------------------------------------------------- Refd:3080 Refd:3081 lindast@tso.cin.ix.net 07/13/97 15:44 318/5 3079 Subject: Re: Croissants Maybe that is why I love my bread machine so much. I just dont want to understand my dough. I dont want to get involved with my dough. But in a way I now feel kind of guilty. Is throwing all that stuff in a machine and letting it go kind of like growing a baby in a fish tank? Oh my gosh, what have I done? Linda --------------------------------------------------------- ddavison@tso.cin.ix.net 07/13/97 19:26 260/5 3079 Subject: Re: Croissants I tried making croissants *once*. What I ended up with was crescent shaped missiles. I decided that it was not a good use of my time or money since the store-bought ones are so flakey and delicious where as these were cause for a dentist's delight! Dora --------------------------------------------------------- Refd:3082 kbowdler@tso.cin.ix.net 07/13/97 22:26 18/2 3081 Subject: Re: Croissants LOL!!!!!! krb --------------------------------------------------------- Refd:3083 mcurtis@tso.cin.ix.net 07/14/97 12:07 330/5 3082 Subject: Re: Croissants Maybe croissants fall into the same category as filo dough--that is you let someone else make them for you (not too many things are in this category). I, too, love my bread machine, but there are some things that just need that oven which has been misted to get the nice crust you'll never get from the machine. Mary Curtis --------------------------------------------------------- Refd:3084 lindast@tso.cin.ix.net 07/14/97 21:21 336/6 3083 Subject: Re: Croissants Yes, tonight I made french bread and it promised to be crusty and it wasnt. I read somewhere, I think, that if you use milk the crust is crustier. I never made bread before. The kneading just doesnt seem to be something I ever wanted to do. Although I have friends that say that is their favorite part. That it is theraputic. Linda --------------------------------------------------------- Refd:3085 Refd:3086 Refd:3087 mcurtis@tso.cin.ix.net 07/14/97 22:43 301/4 3084 Subject: Re: Croissants After a while it will make you feel ever so sophisticated--sort of I can do this and so many people can't. Really, though, you need to wear a great apron to feel the part. Watch a cooking show and play cook. It is so much fun and before you know it you really do have it down pat. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/14/97 23:08 273/5 3084 Subject: Re: Croissants An essential part of making crusty French bread is that the oven is moist. You can either spray water in the oven with a mister before putting the bread in or place a pan of water on the bottom of the oven before putting the bread in. It HAS to be hot, moist air. krb --------------------------------------------------------- kstrom@tso.cin.ix.net 07/14/97 23:16 924/14 3084 Subject: Re: Croissants/Crusty Bread Good ole Fanny Farmer says to put a pan of boiling water in the oven on the rack below the bread as it bakes and this will ensure a crusty crust. I have tried this technique, and she is right! Also, an egg wash on the bread brings the color out. I never heard about the milk thing. As far as kneading goes, my friends who have food processors tell me that you can knead bread in those machines and all you have to do is shape it, oil it a bit before you let it rise. Kristina PS But as Mary said on an earlier post in this thread, some things like croissants, filo dough and now maybe french bread should just be bought?! I for one love to make bread, but pie crust is my downfall. I just buy the Pillsbury kind in the red boxes in the refridgerator section and focus on the filling. When she was alive, this caused my mother to go berserk -- how could she have raised a daughter who could not master *pie crust*? --------------------------------------------------------- Refd:3088 lindast@tso.cin.ix.net 07/15/97 09:17 392/7 3087 Subject: Re: Croissants/Crusty Bread Kristina My mother was the same way. I tried for twenty years to make pie crust. I even tried to make it with my mother on the phone telling me step by step. It still tasted like soggy cardboard. Altho it took me fifteen years to learn how to make milk gravy which my first husband loved so I kept trying. Now no one should eat it. Now sausage gravy and biscuits is a great treat. Linda --------------------------------------------------------- Refd:3089 becks@tso.cin.ix.net 07/15/97 18:36 2479/45 3088 Subject: Re: Croissants/Crusty Bread I just love this thread.... Re: Croissants: Tried them once, I think. Isn't that where you roll it out, put butter all over it, fold it, roll it out again, put butter on it, fold it roll it out again??? That makes the flakey layers. Sounds good. Looks good in the pictures, but in reality, trying to roll out layers of dough with butter in between is a mess. It is not easy. They were good and wonderful, but not at all worth the effort. I love yeast rolls and they are so much easier to make. Re: Kneading by hand: I guess I'm sort of halfway between a purist and a liberal! No bread machine, but no doing all the kneading by hand. Over 10 years ago I bought a Kitchen Aid mixer and it is the absolute best thing for kneading bread dough. The nice thing about it is you mix it up and knead it in the mixer, then you get it out on the counter and and you get to work with it a little more; knead if you want to shape it, feel the dough in your hands. It feels so Elastic! just the way the cookbooks say it's supposed to feel only your hands aren't tired. So it's still home-made bread, but took some of the work out of it. Re: Pie crust: Last year (finally) my mother won first place at the county fair with her apple pie. She had won second place many times but finally won first last year and I was so glad for her. (She wants an apple pie engraved on her tombstone!) Anyway, I have ALWAYS made pies. I can't remember not making pies and so few people actually do make pies these days. The pillsbury all ready crusts don't taste bad but my pie crust is easy to use and it's wonderful. (I'll post the recipe and directions if there is interest.) I was so amazed how much my husband was impressed by pies when we were dating. And my father-in-law, he gets so tickled over pie. (I'd personally rather have a chocolate cheesecake...) My mother-in-law makes pie, but they look awful and don't taste very good and are always runny and the crust is soggy and my father--in-law exclaims over them, too, so maybe he's not much of a critic about pies! My grandmother always made the same design in her pie crust that my mother makes and that my sister and I make in our pie crusts. Somehow, when I make a pie and make that feather-like design, I feel a closer tie to my grandmother. I hope my girls will make pie and carry on the tradition. Becky p.s. I'd better include my son in that, too; I hope all my children learn how to make pies! Becky --------------------------------------------------------- Refd:3090 Refd:3091 Refd:3097 ddavison@tso.cin.ix.net 07/15/97 19:14 273/5 3089 Subject: Re: Croissants/Crusty Bread I enjoy making bread by hand and finally after several years got really good at baking bread only to have to stop making it because I also love to *eat* the bread with butter and jam. Now I'm back to the store bought variety that never entices me to overindulge. Dora --------------------------------------------------------- kstrom@tso.cin.ix.net 07/15/97 21:03 343/7 3089 Subject: Re: Croissants/Crusty Bread/Pie Crust Becky, I am down on my knees. My mother will sing in heaven for all to hear if you post your pie crust recipe and if I make it successfully. About the feather thing, is that a kind of fluting? Or a cut on the top of a double crust pie? Kristina PS I know it would be alot cheaper and also I wouldn't feel like I was 'cheating' anymore. --------------------------------------------------------- Refd:3092 mcurtis@tso.cin.ix.net 07/15/97 21:45 548/8 3091 Subject: Re: Croissants/Crusty Bread/Pie Crust practice rolling out some homemade play dough. I couldn't make pie dough either, maybe I still can't, but I have had so many pottery classes that I am ready to try it again. I think it is easier to roll out between two pieces of waxed paper. Mary Curtis By the way, I am heading to the big apple tomorrow, and I won't be back until late sunday night. I can't tell you how excited I am. I totally love New York City. My niece works for a public relations firm and we get to take a tour of CNN on Friday. I love life tonight. Mary Curtis --------------------------------------------------------- jmerrill@tso.cin.ix.net 07/15/97 23:07 475/7 Subject: Egg Cream I have a personal website, a humor-oriented page dedicated to the films of Tommy Lee Jones. Part of the so-called 'humor' is a selection of recipes based on foods that appear in his films. I have been looking in vain for a recipe for an egg cream. This is that New York delicacy that, I have heard, contains neither egg nor cream; but seems to be very popular in that area. Does anyone have a recipe for this concoction that I could use on my site? Thanks in advance! --------------------------------------------------------- Refd:3095 jmerrill@tso.cin.ix.net 07/15/97 23:08 397/6 Subject: Need Cheesecake Recipe For years I have been searching for a recipe for a cheesecake. I had a reciple such as I am looking for and, of course, lost it in the '70's. I called for separating eggs and whipping the whites until stiff; then folding them into the cream cheese mixture. This resulted in a cheesecake that was somewhat lighter and airier than the usual dense cake. Does anyone have a recipe such as this? --------------------------------------------------------- mdonovan@tso.cin.ix.net 07/16/97 10:34 249/11 3093 Subject: Re: Egg Cream The irony of egg creams is that they contain neither eggs nor cream. What they do contain is this: 2 oz chocolate syrup (Fox's U-Bet chocolate syrup is the New Yorkers choice!) 2 oz milk 4 oz seltzer water Mix and serve. That's it. Michael. --------------------------------------------------------- Refd:3096 Refd:3099 kstrom@tso.cin.ix.net 07/16/97 12:23 240/5 3095 Subject: Re: Egg Cream Whoa! I am *impressed*!!! Are you a native New Yorker? Kristina PS I am, but I have lived here for so long (35 years) that the ingredients for that wonderful frappe just would not make their way through the fuzzy veils of my cerebrum. --------------------------------------------------------- Refd:3098 syl@tso.cin.ix.net 07/16/97 14:56 539/13 3089 Subject: Re: Croissants/Crusty Bread Becky, Please post that recipe and E-Z directions for the pie crust. I have such a hard time making crust. I have suffered many frustrations with the crust cracking open while I was trying to roll it thin. My mom used to make a design on pie crust that sounds like you described. After the crust was sealed, she would take a sharp knife and make a curved slit in the middle and out and down along each side of the slit she'd make little slits going out and up at an angle. I always thought of it as a branch with little leaves. Syl --------------------------------------------------------- mdonovan@tso.cin.ix.net 07/17/97 15:13 147/3 3096 Subject: Re: Egg Cream Nope, not a native New Yorker. Not even a native Cincinnatian. So, Kristina, is this fuzziness due to too many egg creams? Or not enough? *g* --------------------------------------------------------- jmerrill@tso.cin.ix.net 07/17/97 21:59 146/2 3095 Subject: Re: Egg Cream - Thanks! Thanks for this recipe. It's already on my website. I really appreciate this. Have you ever had one? Sounds sort of like a ChoCola to me. --------------------------------------------------------- Refd:3104 becks@tso.cin.ix.net 07/20/97 00:13 6756/109 Subject: pie crust Ingredients: 4 cups flour (all purpose) 1 cup Crisco 1 teaspoon salt Measure flour and salt into a big bowl. I use my biggest pyrex bowl. Mix the salt in the flour a little with your pastry blender. (The handle with U-shaped wires.) Measure your cup of crisco, but then take a spoon or knife or rubber scraper and only put about half of this in the flour. Cut with the pastry blender. By cutting, push the wires all the way through the shortening to the bottom of the bowl, then move the blender sideways, kind of scraping the bottom of the bowl. Lift it up and cut down through again, scraping across the bottom and lifting up in a different area, cutting down through the shortening and going all the way to the bottom of the bowl. (When my oldest daughter was about six or eight I let her help and she kind of tamped the blended up and down and up and down and it was the toughest crust I have ever seen.) Keep cutting until the mixture is as fine as coarse corn meal. Very small pieces of shortening that don't even look like shortening. Really cut fine. Then put the rest of the shortening in and cut it in, only this time stop when it is about the size of small peas. The resultant mix is dry pie crust. It will keep in a sealed container on the shelf for MONTHS. I always keep it on hand. I usually also make a double batch of dry crust whenever I do it. It's a little harder with 8 cups of flour and two cups of shortening, so I'd recommend starting with the four-cup batch. You will have plenty for a two-crust pie and some left over. When you are ready to make a pie, measure out about 1-1/4 cup of mix for each crust, of a 9" size. Maybe a little more for bigger pies. So, for a two-crust apple pie, you'd need around 2-1/2 cups of mix. Now comes the guessing part and it doesn't help to measure becuase humidity plays a part and sometimes it takes more water than other times. Measure your dry mix into a medium-sized bowl. Use cold water (some people say ice water but if your tap water is cold, that's fine). Start with 1/2 cup of water. For two crusts, that ought to be not quite enough. Maybe don't pour it all in at once. Stir GENTLY with a fork. You are not trying to mix it up, you are trying to get the crust to cling together. Dribble in some more water if it's still dry mix and not making a ball. If you get a little too much water and it's sticky, add a little dry mix. It should be moist but not sticky. If part of it is a ball of dough that is setting on a kind of bed of dry mix, take out the ball and use it for the first crust. You can add water to the rest in a minute when you're ready for the second crust. I roll it out usually on a flour-covered surface. Usually the countertop. I do have one of those tupperware rolling mats and it's nice but won't stay in place. My mother always says be careful not to work the dough to death. That makes it tougher. Handle as little as possible. This is NOT the time to give in to the kneading urge. Sprinkle flour on counter, lightly, put dough on and sprinkle a little flour on the dough. If you use a wood rolling pin and you wash it with soap, it's better to oil your rolling pin to season it so it won't stick. Roll gently from the middle out. The only thing I can think to compare it to, size wise, is it's about a little bigger than a big quarter-pound hamburger before it's cooked, thick, you know? Anway, when it is about half as big as you want it, turn the dough over. It should NOT be stuck to the counter. If it is, get it up with a spatula and flour the counter and after you turn the dough over (the underneath side is now up, sprinkle flour on the underneath side, now on top.) Roll some more. If it tends to stick, sprinkle a little more flour, maybe turning over again. When you're ready to put it on the pie pan, fold it in half or even quarters to lessen the chance of it tearing. If it overlaps somewhere but not enough in another area, cut off the extra and "glue" it where it is needed with a little water on the edges that overlap and it will stick. Press in place with your fingers. Fill the pie. For the top crust, roll as for the bottom. Here's the feather design, if I can describe it, and Kristina, I ALWAYS thought they were tall christmas trees when I was a girl! While the top crust is still on the counter, I make two curved lines, probably about 5" long, always middle curving together like this )( only not that curved. This line does NOT cut all the way through. I make it with a round-tipped table knife. Using the rounded tip of the knife, I press little curved lines that do cut through, up and down each side of the long curved line. If you turn your knife over after doing one side, and use the other side with the other side of the knife, they really do look like feathers. Then I put three or four birds flying away up in the sky between the feathers, so the feathers look like they're stuck in the ground, I suppose, and that's probably why I thought they were trees. The birds are easy, press the round tip of the table knife into the crust, then turn the knife over and make one right beside it, connecting. I love this design and I know it looks old-fashioned. Then, when you're ready to put the top crust on, dip your finger in water and moisten the edge of the crust that's in the pan, right on top of the LIP of the pan. I don't trim the underneath crust until I'm all done. Fold the top crust in half and lift it onto the pie, open it up, and press very gently all around to seal where it was moistened but not to smash the crust thinner. Then I hold the pie on my left hand while I use a knife to cut the crust off along the lip of the pan. Then I do the pinch-twist method of sealing. (this is where my mother-in-laws pies look AWFUL. She always smashes the edges with a fork and they get too thin and burn and they're terrible.) If your pies tend to be juicy and leak, you can trim the lower crust before you put the upper crust on. Then use scissors around the upper crust, cutting about 1/2" bigger than the pan. Then lift the edge of the lower crust and tuck the edge of the top crust around and underneath the lower crust. Make sure there are at least SOME holes in the top crust to vent the steam. (Usually at this point I have to make one of the longer lines an open cut to tuck in some butter or cinnamon or something else I have forgotten!) Boy this is really long. I'll read over it after it's posted and probably feel like I'm coming off like a know-it-all; I hope I don't sound like that. I want you all to know that I learn new things from this board ALL THE TIME and it's one of my favorite stops on my daily tour of TSO-land. Becky --------------------------------------------------------- Refd:3101 Refd:3107 kstrom@tso.cin.ix.net 07/20/97 10:37 929/21 3100 Subject: Re: pie crust Becky, In this post you have the makings of a *definitive* article for a magazine on pie crust making. The next did not bother me at all, and I will definitely try it this week. Questions: 1) The mix keeps on the *shelf*? Awesome, as my girls would say. 2) What is the twist-pinch method? I go around my 'boughten' crusts with my thumb and forefinger at about 1/2 inch intervals, which is a step up from the fork method. (Oooops, above i meant 'the length didn't bother me at all'). Another question: 3) I am pretty good at making pie fillings, especially ones that don't require a top crust. However, sometimes when the filling tests perfect and I serve the pie, sections of the crust on the bottom are not throroughly cooked . Any tips? 4) Do you use an egg wash to make the crust shiny? I always do... an egg white gently whisked with about a tsp h2o. TIA, Kristina --------------------------------------------------------- Refd:3102 Refd:3106 abate@tso.cin.ix.net 07/20/97 11:58 171/5 3101 Subject: Re: pie crust That sounds just like the way my mom taught me how to do it. Sometimes, instead of the water, I use OJ. It's especially nice for strawberry pies and the like. Anne --------------------------------------------------------- cblockso@tso.cin.ix.net 07/20/97 18:27 425/17 Subject: Another Pie Crust Here is another recipe for pie crusts. This one has been used by most of the pie bakers that I know (I come from a small hometown). I've never known it to fail. Pie Crust (makes 5-6 single pie crusts) 4 cups flour 1 Tablespoon sugar 1 1/2 cup shortening (like Crisco or Fluffo) 1 1/2 teaspoon salt 1 egg 1 Tablespoon vinegar 1/4 cup cold water Mix together until crumbly. May be stored in refrigerator for 1 week. --------------------------------------------------------- mdonovan@tso.cin.ix.net 07/21/97 21:58 300/7 3099 Subject: Re: Egg Cream - Thanks! I tried making it once Jean, but didn't appeal to my tastes. Something about carbonated chocolate doesn't really appeal to me however. Maybe its something you have to be born in the area to really appreciate - like, dare I say it, Cincinnati chili? *g* BTW, did I miss the URL to your website? --------------------------------------------------------- Refd:3105 Refd:3120 mcurtis@tso.cin.ix.net 07/22/97 09:58 148/2 3104 Subject: Re: Egg Cream - Thanks! Actually I first learned about egg creams in books about people from Brooklyn. We can learn a lot about foods from fiction books. Mary Curtis --------------------------------------------------------- becks@tso.cin.ix.net 07/23/97 00:40 1941/33 3101 Subject: Re: pie crust Answers: 1) The mix stores on the shelf in an air-tight container. I actually use an old crisco container with plastic lid. If it has been months, like more than six months, it can smell a little funny and then I throw it out, kind of like the shortening is stale or whatever. It usually never is around that long, though. 2. I'll try to desribe the way I do the edge. Flour thumb and forefinger. With the thumb on top of the edge of crust and the forefinger along the rim of the pan, gently raise the edge of the dough and slightly pinch it between your thumb and forefinger as you twist your wrist. At the beginning, your wrist is perpendicular to the floor, with your thumb flat or parallel to the floor. When you twist, your wrist is more flat, or what I would call parallel to the floor and your thumb is on it's side. This ends up with a sort of rope look and my mother takes pride in the fact that you can't tell where she started to stopped. It makes the crust kind of thick there, nothing tall and sticking up to get burned though the edge does seem to brown sooner. 3. I have no ideas to help with that one. I don't know why the middle of the crust would not be done. Was your oven hot enough? Was it a glass pan or a metal pan? I really think the crust is a little crisper in a metal pan, I've pretty much given up on glass pans though I have several. My favorite is a stainless steel pan. I do not use a "wash" but I know sometimes my mother uses milk on the crust. I have heard of an egg crust and actually, the idea of a little sugar in the crust sounds great! My grandma used to make rhubarb pie that was so delicious She put the bottom crust in the pan, then put in two cups of sugar, her flour, the rhubarb and a little cinnamon, and stirred it up in the crust with her hands. It always left a layer of sugar on the bottom crust and that pie makes my mouth water, just thinking about it. Becky --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/23/97 09:04 153/2 3100 Subject: Re: pie crust I am really excited. I have a really free day today, and I am going to try to make Becky's pie crust. I'll let you know how it works. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/23/97 10:52 874/31 Subject: Chicken Artichoke Salad I was going through my recipes and found this delicious summer salad. Chicken Artichoke Salad 3 cups cubed cooked chicken 14 oz can artichoke hearts, drained and quartered 2 cups broccoli florets, cooked tender crisp 4 green onions chopped salt and pepper to taste Yogurt Dressing 3/4 cup Low-Fat plain yogurt 1 tsp fresh dill, minced 1/2 tsp sugar 1/2 tsp salt 1/2 tsp pepper 1 tbs safflower oil 2 tbs lemon juice 1 tbs tarragon or other herb-flavored vinegar 1/2 cup cucumbers, seeded, chopped 2 green onions, minced Directions 1. In large bowl, combine chicken, artichokes, broccoli, onions, salt and pepper to taste. Cover and refrigerate. 2. Yogurt Dressing: In bowl, combine yogurt, dill, sugar, salt, pepper, oil, lemon juice, vinegar, cucumber and onions. Blend. Cover and refrigerate. 3. Mix Salad with dressing just before serving. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/23/97 18:11 315/5 Subject: Cucumbers in the Chicken Artichoke Salad When I was putting together my ingredients for the chicken artichoke salad, it occurred to me to salt the cucumbers and put them in a colander to drain. That way they wouldn't make the yogurt dressing watery. After I finished draining them for about an hour I rinsed them off and dried them with paper towels. --------------------------------------------------------- Refd:3110 kbowdler@tso.cin.ix.net 07/23/97 19:39 32/2 3109 Subject: Re: Cucumbers in the Chicken Artichoke Salad That sounds SOO gooood! krb --------------------------------------------------------- becks@tso.cin.ix.net 07/23/97 20:57 734/12 Subject: pie crust trimmings I forgot to mention what to do with the pie crust trimmings. (I like the "raw" dough plain, with sugar, with sugar and cinnamon, with brown sugar and a little butter, ummmm. Anyway, my mother re-rolls the leftovers and spreads a little butter and a little sugar and a little cinnamon and bakes it for about 10 minutes (except when she forgets until the smoke fills the house and sets off the smoke detector!) This is really delicious. However, I prefer it raw so, I roll it up and cut it in pinwheels (just like mini cinnamon rolls only no yeast to gas you up!) My kids have picked up this habit and like it too, but my husband prefers it baked. So, sometimes I bake some and sometimes I bake it all. It's all good. Becky --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/26/97 11:48 379/7 Subject: help for dressing I am working on a smoked chicken breast - raspberry vinegraitte (sp?) salad but I need help with the dressing. I am gonna use some raspberries, raspberry vinegar, a small amount of lemon juice, and a bit of honey. I was hoping somebody could suggest something else. I would like a way to maybe make it creamy. Do I just add cream? Half and half? Any ideas? thanks, krb --------------------------------------------------------- Refd:3113 Refd:3115 mcurtis@tso.cin.ix.net 07/26/97 14:27 136/2 3112 Subject: Re: help for dressing I think I would add a little low-fat yogurt. At my favorite restaurant they would add a coddled egg for this purpose. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/26/97 14:28 196/3 Subject: long beans I just came from Jungle Jim's and I bought some long beans. They are used mostly by people from India. I am not sure how to fix them. If anyone can help I would appreciate it. Mary Curtis --------------------------------------------------------- abate@tso.cin.ix.net 07/26/97 19:22 185/5 3112 Subject: Re: help for dressing Wouldn't a little oil add the creaminess you seek? Olive oil whipped up really well with all of the other ingredients you mentioned would really give it that creamy quality. Anne --------------------------------------------------------- Refd:3116 kbowdler@tso.cin.ix.net 07/26/97 21:12 129/4 3115 Subject: Re: help for dressing Arggh. I meant to include e.v. olive oil in that listing. I was hoping to make it creamy like a ranch or something. :) krb --------------------------------------------------------- Refd:3117 Refd:3118 mdonovan@tso.cin.ix.net 07/26/97 22:10 1044/17 3116 Subject: Re: help for dressing Ah, Kevin. Always inventing! *g* I envy you and your smoker-the smoked chicken breast and the raspberry vinaigrette should go well together. As for making the dressing creamy, Anne is on the right track. Most creamy dressings are merely an emulsion of oil and vinegar, with egg thrown in to help "bind" it and keep if from unemulsifying (is that a word?). I would start with your raspberry vinegar, honey (this should help as the binder) and mix it in your food processor. Then slowly add the oil as the processor runs. You might wish to use a less strongly flavored oil than the olive oil in this one though. It might not work well with the raspberry. I also wouldn't add the fresh raspberries to the dressing as it will give the result an odd color and contribute some small (though edible) seeds besides. This might feel "gritty" in the creamy dressing. Since the emulsion will be as thick as mayonnaise (since this is what you are making) then thin the result with lemon juice, water, or milk. Let us know how this comes out. Michael --------------------------------------------------------- Refd:3119 mdonovan@tso.cin.ix.net 07/26/97 22:12 134/3 3116 Subject: Re: help for dressing I meant to supplement my suggest to withhold the fresh raspberries by suggesting that you garnish the chicken breasts with them. --------------------------------------------------------- kstrom@tso.cin.ix.net 07/26/97 23:06 302/7 3117 Subject: Re: help for dressing Michael, You are absolutely correct here... most creamy dressings derive from a mayonnaise base (ergo why some people call mayonaisse 'Salad Dressing'... what is that brand? Miracle Whip? Whatever). To all, you haven't *lived* until you have made your own mayonnaise . Kristina --------------------------------------------------------- jmerrill@tso.cin.ix.net 07/26/97 23:58 894/12 3104 Subject: Re: Egg Cream - Thanks! The egg cream recipe has been well received on my site. It's a humor site combined with film nostalgia, based on the films of Tommy Lee Jones. Not for everyone, I imagine. But since I do love cooking, I came up with several recipes based on food in his films - among them the infamous egg cream. In the films, another character throws it in his face in anger; and he plays the remainder of the scene with the egg cream dripping down his face. Yeah, I know, weird. Anyway, thanks. The web address is http://members.aol.com/jamer 49/jean.html. Yes, I have considered putting a Cincinnati Chili recipe onn the site. I have readers from Canada, Italy, Germany and all over the U.S. Can't imagine what kind of response I would get - but since Mr. Jones himself is a Texan, I imagine he would HATE this chili! What do you think? Does anyone have a TRUE Texas chili recipe I can offer? --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/27/97 17:13 1646/38 Subject: Cincinnati Chili If you do decide to post the Cincinnati Chili Recipe please let us know. I am on several lists that frequently ask about the Cincinati Chili. People from Wapokoneta and elsewhere pop in with things in this recipe like chocolate syrup (I am exagerating). The very best recipe of Cincinnati Chili is right here on TSO. I have tried them all. By now this recipe is around the world and I don't know who first posted it--I apologize. Cincinnati Chili 2 lbs lean ground beef, veal or turkey 1 qt tomato juice 1 tsp cinnamon 1 tsp ground cumin 1 whole onion 1 tsp salt 1 1/2 tsp vinegar dash worchestire 1/8 tsp garlic powder 4 tsp chili powder 1 tsp allspice 1 tsp pepper1 tsp red pepper 5 bay leaves Combine meat & tomato juice. Mash together. Add remaining ingredients. (The onion should be peeled and placed in the pot--remove it when the chili is finished.) Bring to a boil--reduce to simmer 1 1/2 hours. Remove the 5 bay leaves. Note: Since meat varies I always like to make this and let it sit overnight at most or at least a few hours so any fat can be removed. Today's chili can be made a little differently as I mentioned a few weeks ago. The owner of Clifton Health Food Store told me (and I have no reason not to believe him) that Skyline chili supplements some of their meat with tvp (textured vegetable protein). It is healthy and less expensive. In any event if you post this recipe anywhere else than Cincinnati you must be sure and include the requirements for chili-spaghetti 3-ways, 4-ways and 5-ways. You won't believe in a million years how misconstrued these things can be on a national level. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/27/97 17:15 568/8 Subject: pie crust We have had a million things to do this week and I have not been able to put together the pie crust mix. However this morning in the paper there was a recipe for a pie crust that you mix right in the pan. You take the flour, salt, and shortening and mix it in the pan with your fingers, then you add the liquid and pat the thing around the pan. It is supposed to be foolproof. I wonder if we can do the same thing using our pie crust mix. Would some experienced people let us know. If you need the instructions let me know and I will post them. Mary Curtis --------------------------------------------------------- Refd:3123 becks@tso.cin.ix.net 07/29/97 14:44 135/4 3122 Subject: Re: pie crust Did you all notice Kroger's has blueberries for 99 cents a pint? I suddenly have a hankering for a blueberry pie....ummmm! Becky --------------------------------------------------------- Refd:3124 kstrom@tso.cin.ix.net 07/29/97 17:27 254/5 3123 Subject: Re: pie crust Oh no... I just bought some blueberries for 2.49.... they are wonderful. Was going to make a pie, but one by one they are disappearing as the girls slip into the kitchen and watch their favorite show (open 'fridge door, see what's inside!). Kristina --------------------------------------------------------- Refd:3125 kit@tso.cin.ix.net 07/31/97 12:57 379/5 3124 Subject: Blueberries For a quick dessert I like to put a little sugar with the blueberries and microwave them for a few minutes. Then sprinkle some wheat germ (honey sweetened variety) to give it some crunch...then some vanilla ice cream to top it off! You can use grapenuts for the crunchy part too. Even better is to mix in some nectarine slices with the blueberries. It's practically instant! --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/01/97 14:16 772/24 Subject: salad I made the salad the other day.. I marinated the chicken breasts in raspberry vinegar and then smoked them over hickory wood. I sliced them thin and placed them over: shell pasta frisee, romaine, and radicchio lettuces sliced cucumber sliced poached pear with raspberries on top I shaved some parmesan cheese over top of all this and then added the dressing. Dressing: raspberry vinegar raspberry jam honey vegetable oil small amount of lemon juice place all in blender and blend until smooth. I served it with some Shadeau Baguettes and some Mad Monk Pale Ale. It went over very well. Now my best friend feels obligated to have us over and go all out preparing us a dinner! (That's one of the benefits of cooking for friends - the reciprocation dinner!) krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/02/97 12:59 810/22 Subject: blueberry vinegar The other day we talked about berry vinegar. Here is a recipe I just found for blueberry vinegar (blueberries are in season now, so this might be nice). Blueberry Vinegar Makes about 16 2-Tbsp servings 2 cups apple cider vinegar 1/2 cup blueberries 1 tbsp sugar slice of orange or lemon sprig of mint In a small stainless steel saucepan over medium heat, warm the vinegar until hot. Add remaining ingredients. Crush the berries with the back of a spoon. Remove from the heat to cool. Cover and steep in a cool place 2-3 days. Place the pan over medium heat and bring to a simmer. Remove from the heat and strain the liquid into a scaled jar. Discard the solid. Pensacola News Journal Note: Hum, This might not be a bad time to think ahead to presents of some sort, say Christmas. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/03/97 16:08 820/11 Subject: TSO Picnic By now most of you must know about the tso picnic which is being planned in September (the plans aren't in November, the picnic is). While this won't take the place of the meeting that we talked about a while back where the recipe group people get together this may be a chance to contribute. I sent a message to Babs and told her I would be glad to bring a dish, if anyone else from this list is planning to be there and would like to bring something please let me know. I think it sounds nice. It sounds as though she goes to a lot of trouble on her own. I am used to this so much, because almost every event that our group of friends has involves bringing a dish. Actually I enjoy it. Not everyone does, though, so please don't feel that I am asking you to do something you don't want to do. Mary Curtis --------------------------------------------------------- Refd:3129 syl@tso.cin.ix.net 08/03/97 17:31 122/4 3128 Subject: Re: TSO Picnic Mary... many of us do bring something.. a dessert or something that they enjoy and want to share.. it all helps. Syl --------------------------------------------------------- Refd:3130 kit@tso.cin.ix.net 08/03/97 23:15 305/4 3129 Subject: Re: TSO Picnic One year we had an All-Male Bake-Off....with many superb entries. I believe a Rum Cake was the winner with a pound cake in second place and a blueberry crisp got honorable mention (it was great but it was baked by a woman so it couldn't win but we who tasted it mentioned it honorably between bites.) --------------------------------------------------------- Refd:3131 mcurtis@tso.cin.ix.net 08/04/97 09:14 193/6 3130 Subject: Re: TSO Picnic People bring stuff?--oh that's great, I didn't get that impression correctly. It is something we can all look forward to, and for once I don't have to drive a million miles. Mary Curtis --------------------------------------------------------- mdonovan@tso.cin.ix.net 08/04/97 11:01 99/3 Subject: TSO picnic Somehow I missed the notice of the TSO picnic. Is there someplace online I can read about it. --------------------------------------------------------- Refd:3135 kstrom@tso.cin.ix.net 08/04/97 12:19 1720/41 Subject: Picnic info... FORWARDED FROM: /rec/hobby/ha/party/bb(#132) From:kstrom(Kristina Strom) FORWARDED FROM: /admin/sysopbb(#9408) From:babs(Barbara A. Bruser) OK, it looks like the picnic will be held on September 20th at Highland Hills Park, area number 1. The picnic will be from about 2:00 til the park closes at 10:30. Directions to the park will be posted later. The picnic cost will be $5 per person, payable IN ADVANCE. If the money is not paid in advanced, we don't know that you want to attend and you will be fed only after paying a cost of $10 at the door, and then only if we have food to feed you. :) The money should be made out in a check or money order to me, Barbara bruser. I have to cash these and pay for the food in advance. The check or money order should be sent to: Barb Bruser P. O. Box 2079 Covington, KY 41012-2079 The food served will be standard picnic fare, hamburgers and hot dogs. Drinks and snacks will also be available. More will follow on the directions, rules of the park, etc. There is no rain date, so if it rains, come get wet with us. :) So, hurry now, send in your RSVP. Pay only $5 now instead of $10 atthe door. We have had fun in the past and will have fun this time too. Highlnad Hills is a nice park, with basket ball courts, walking trails, etc. Parking is very good too. :) -----FORWARDER'S COMMENTS: -----FORWARDER'S COMMENTS: Here ya go! I think it should be a *great* time and I am so pleased that people from this marvelous board (hats off to Mary) will be bringing some culinary delights along too. Hmmmm... now what can I bring? Do I have the time? Am I feeling confident enough to share my offerings with the greatest chefs in TSOland???? Kristina --------------------------------------------------------- Refd:3134 kit@tso.cin.ix.net 08/04/97 17:20 338/8 3133 Subject: Re: Picnic info... Kristina, I have found that there's always a hungry group of people at these events who will eat with gusto - ANYTHING - So if you miss having the chance to show off...or just to feed the masses...now's the time. The charge for the picnic will cover the basics...but for adventurous cuisine, all are welcome to make a contribution. --------------------------------------------------------- kit@tso.cin.ix.net 08/04/97 17:25 149/2 3132 Subject: Re: TSO picnic The best place to find messages about TSO events is 12. What's new on TSO on the top menu. Even faster is to type "go hot" (without the quotes). --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/10/97 10:57 1595/23 Subject: pork chops We just returned from an impromptu vacation at Herrington Lake with our grandchildren. We found the time before we went to head over to Findley Market to pick up some special pork chops and ground beef. The woman who take s care of us in one of the boothes packed it in vacupack so it wouldn't get wet in the cooler. What a great thing that was. Never leave home without it. You don't want to impose that chore for all your meat, but for special stuff I recommend finding out if your butcher can do it. We used seasoned flour to fry those pork chops. They were delicious and we had enough that the kids could eat them cold for a snack the next night. they had never done this and considered that a real treat. Before we left I found an old Tewes' Roaster in the freezer. We took that and roasted it with dressing. We were able to find fresh picked corn nearby and roasted that on the grill after soaking it in ice water. We have never been successful at that before. We must have been charmed because the corn was fabulous this time. We love cooking and eating on our vacations. The lovliest thing you can hear is your grandchildren saying I can't believe Nana could make that great chicken on that little stove. Yah, what about those pork chops in that skillet? Those are the memories that money can't buy and it is an honor to know that you can provide such memories any other way except taking a little time and cooking up some goodies. (This is not a recipe, and it is off the subject of recipes, but I thought maybe it was a little cooking inspirational )Mary Curtis --------------------------------------------------------- Refd:3137 Refd:3141 rwhitney@tso.cin.ix.net 08/11/97 22:27 32/1 3136 Subject: Re: pork chops Mary, my mouth is watering! --------------------------------------------------------- kh4@tso.cin.ix.net 08/12/97 12:50 147/3 3056 Subject: Re: cilantro I would love some.... I have tried to grow it with no luck. I know this is not the gardening bb (is there one?) but do you have any tips!! Kh --------------------------------------------------------- Refd:3139 Refd:3140 kbowdler@tso.cin.ix.net 08/12/97 13:17 326/8 3138 Subject: Re: cilantro My cilantro has all gone to seed, with very little leaves.. Time to harvest the seeds and plant some more, so that I have some leaves again around the middle of Sept. I think it is easy to grow. QUESTION: Does anybody else grow herbs? What kind and what are the main uses you have for them? Does anybody dry them? krb --------------------------------------------------------- rwhitney@tso.cin.ix.net 08/12/97 14:29 66/1 3138 Subject: Re: cilantro For the gardening board, type "go garden" without the quotes. --------------------------------------------------------- dbtz@tso.cin.ix.net 08/12/97 16:18 444/8 3136 Subject: Re: pork chops Mary, your message reminded me of the times long ago (before air conditioning) when my mother would fry breaded pork chops early in the morning on a really hot day. We would then have a cold supper, with veggies etc. all served on Mom's green depression glass dishes. And sometimes when we took a drive up to Dayton or one of the parks, she packed cold breaded pork chops instead of lunch meat sandwiches. I can taste them now! Dorothy --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/12/97 18:58 1671/33 Subject: strawberry shortcake (Low-Fat) I found this message on a flyer for eggbeaters. If you aren't worried about fat or calories too much you can substitute whole egg or egg whites. For this recipe I think it might be a good idea to use the real thing because I am not sure how the others would do. Speaking of herbs when sweetening your strawberries which the recipe does not consider but we do in our house (that would add a few extra calories, not too many, however) it might be tasty to add some mint leaves to the strawberries and allow them to sit in there to marinate in the sugar/strawberry juice. A garnish of these same leaves would be good, too. I think we don't use mint leaves nearly enough in our cooking the way the Mediterranean cooks use it. Strawberry Shortcake 1 (18.5 ounce) Pillsbury Moist Supreme Yellow Cake Mix 1 1/4 cups water 1/4 cup nonfat vanilla yogurt 3/4 cup Egg Beaters 1 1/2 cups prepared fat free whipped topping 1 1/2 cups sliced strawberries Mix cake mix, water, yogurt and Egg Beaters at low speed until moistened. Beat 2 minutes at high speed. Pour into well greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 for 30 to 35 minutes or until toothpick inserted comes out clean. Cool completely in pan on wire rack. Cut into squares to serve. Top with prepared whipped topping and sliced strawberries. Makes 12 servings. Nutrition information per serving: 205 calories, 4 g total fat, 1 g saturated fat, 0 mg cholesterol. My note: Even if you don't use this cake recipe for shortcake it sounds like a wonderful recipe to use for things like pineapple upside down cake (substitute pineapple juice for the water), iced cake, etc. Mary Curtis --------------------------------------------------------- Refd:3147 tcass@tso.cin.ix.net 08/13/97 13:43 773/10 Subject: Elk jerky Some of you may remember a few months ago I was wondering what to do with the last few packages of elk meat I had. Well, I finally did something with them. They were taking up freezer space we needed, so I thawed them and cut the meat into strips of various lengths, soaked it overnight in some stuff I found at WalMart called Game Tame, then somked them in my Smoke n Grill for about 6 hours (hickory smoke). It turned out really well for my first try I thought. It's all gone already. I then tried some stew meat that was already cut into small chunks, but it didn't turn out so well--they were like little pieces of rubber. Probably left them on too long. But I was overal pleased with my first jerky attempt, and hope to do more with some venison this season. --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/14/97 13:32 1310/32 Subject: Western Deer Stew After the elk jerky recipe I thought someone might like this recipe I found on the net. I do not eat deer meat because I don't care for it, but if I did, I would try this one. Western Deer Stew 2 lbs deer meat, cut into cubes 1 cup grape juice 1 bay leaf 1 garlic clove, minced 1 tsp salt 1/2 tsp pepper 2 tbs bacon drippings 1 1/2 cups bouillion 1 celery stalk, diced 6 whole cloves 1 tbs parsley 1/ tsp crumbled dried thyme cornstarch Place meat in deep bowl and add grape juice, bay leaf, garlic, salt and pepper. Place in refrigerator for several hours. Turn frequently. Drain the meat. Keep the grape juice mixture. Brown the meat thoroughly in the bacon drippings. simmer together for 10 minutes the grape juice mixture, the bouillion, and a cheesecloth bag tied in which you place celery, cloves, parsley, and thyme. Add meat, cover, and simmer till tender or about three hours. Add boiling water if necessary. If desired, add vegetables and cook until they are tender. Discard cheesecloth herb bag. Remove meat. Thicken gravy with cornstarch. Use 1/2 tablespoon cornstarch for every cup of broth. Add a little cold water to cornstarch and make into a smooth paste. boil up broth and stir cornstarch mixture into broth. Cook, stirring for 2 minutes. Serve with meat. Mary Curtis --------------------------------------------------------- sallen@tso.cin.ix.net 08/14/97 18:30 618/13 Subject: Sweet and Sour Chicken A friend of mine gave me this recipe which we enjoyed. Bake in a shallow dish at 350 degrees the following. 4 chicken breasts (skinless) Small bottle of Russian salad dressing about a cup of apricot preserves one envelope of Lipton's onion soup mis Mix the dressing, preserves and soup mix together. Pour over chicken. Cover. I started with frozen chicken which took about sixty minutes to cook to tender. I uncovered the casserol dish and put them back in for about ten minutes to brown a bit. I doubted that there would be enough liquid, so I added about a quarter of a cup of water. Next time I won't. Sara --------------------------------------------------------- Refd:3146 kbowdler@tso.cin.ix.net 08/14/97 22:50 133/3 3145 Subject: Re: Sweet and Sour Chicken I got the same recipe from a friend of mine for a cookbook I edited and she called it Hawaiian Chicken. She raved about it. krb --------------------------------------------------------- kstrom@tso.cin.ix.net 08/14/97 23:29 423/7 3142 Subject: Re: strawberry shortcake (Low-Fat) A friend of mine who is a Dr. Dean Ornish fanatic told me this: she said whne you prepare strawberries don't use sugar anymore. She said to use about a quarter cup of good quality orange juice instead.... I followed her advice the last time I made strawberry shortcake and it worked! Everyone remarked about how wonderful the berries tasted, but said also that there was something different about them. Kristina --------------------------------------------------------- becks@tso.cin.ix.net 08/15/97 20:14 1025/19 Subject: different pressure cooker I was at the state fair on Wednesday and saw a demonstration on a different pressure cooker that can't explode. I have a 4 qt pressure cooker I use for cooking and a large pressure cooker I mostly use for canning. The kind demonstrated came in three sizes, smallest was 6 qt and $179. A little more than I was carrying with me!!! This kind is made in Germany, is a brand name that makes other things like stoves and pots and pans, starts with an F, five letters, I can't remember exactly but maybe Fagor? It was stainless steel, very heavy weight. Unique screw down clamp-on design. You can pressure fry in this. I ate some pressure fried chicken and potato. This tastes like how Po Folks does it, fried but not greasy. The guy said they had no brochures, no mail order, only sold through demonstrations, not available in any store. What I didn't ask was if it is avialable in European stores. hmmmm. Has anybody heard of this or does anyone have one? Are there other similar products on the market? Becky --------------------------------------------------------- Refd:3149 syl@tso.cin.ix.net 08/16/97 09:48 361/10 3148 Subject: Re: different pressure cooker Becky, Back in the late 60s we bought our first T-Fal at the Ohio state fair. The same situation prevailed. It was not available in any store. We discussed it and the next year went back to the fair and they were there again so we bought a couple. It became vailable in the stores several years later. I am not sure how long afterwards though...... Syl --------------------------------------------------------- tomstein@tso.cin.ix.net 08/17/97 21:53 134/5 Subject: dietary restrictions I am going to be taking dinners to folks who can have no fat, salt or sugar. Any suggestions would be most appreciated. Thanks! --------------------------------------------------------- Refd:3151 nkhoury@tso.cin.ix.net 08/17/97 23:55 90/2 3150 Subject: Re: dietary restrictions There are so many things that fit that bill? What type of food do they enjoy eating? --------------------------------------------------------- Refd:3152 kstrom@tso.cin.ix.net 08/18/97 08:14 147/3 3151 Subject: Re: dietary restrictions Check out the books by Dean Ornish. Are you doing this for some kind of special program (like Meals on Wheels)? Sounds interesting. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/18/97 08:31 98/2 Subject: web sites There are many web sites which supply information that you want if you have www. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/18/97 08:38 1474/27 Subject: jello shooters We were at Longworth's the other night and their special drink was $1.50. It was a Jello shooter. They use vodka in theirs. It just so happens that I was going to a party Saturday night and had to bring a snack. As a supplement to my dish I also took ice cube trays filled with Jello Shooters. I was in a hurry and didn't want to go buy vodka (we were all out), but my one recipe was for whatever that drink is that is peach. You can use any liquor or liqueor. They were wonderful if not too set. Maybe next time I will use just a tad more water. Jello Shooters 1 3 oz box of Jello 1 cup boiling water 2/3 cup whatever you want alcohol 1/3 cup cold water Dissolve the Jello in the boiling water. Add the beverage and the cold water. You can pour into little dixie cups or as in my case I used old ice cube trays. Let set in the refrigerator until firm. I used white sparkling grape jello and a wonderful orange Liqueor that I had bought at Party Source (pretty cheap price for that, too). I also used orange jello and the same orange liquoer (I don't know if that is the right spelling and I'm not going to check) you know what I mean. There is a jello website where you can get all kinds of fabulous ideas for this neato drink. People are so funny they thought they were really getting something potent. I think it would be good to make these in those tiny plastic cups that they serve pills in in the hospital. You have to be creative. Mary Curtis --------------------------------------------------------- Refd:3155 kbowdler@tso.cin.ix.net 08/18/97 15:21 75/2 3154 Subject: Re: jello shooters How about lime jello and tequila? Kind of a gelatinous margarita. krb --------------------------------------------------------- Refd:3156 mcurtis@tso.cin.ix.net 08/18/97 16:01 461/8 3155 Subject: Re: jello shooters The possibilities are limitless for Jello shooters. You could also substitue bloody mary mix for water and use clear jello and vodka and make bloody mary shooters. All I know was the taste with my orange liqueor was wonderful. Rum and pineapple would be good.Ah, I remember now the one I was thinking about, a fuzzy navel using peach jello and peach schnapps. Mary Curtis Listen to me you'd think I had had nothing to eat or drink all day. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/18/97 16:06 1002/13 Subject: low-fat recipes If someone is good enough to take low fat food to someone who needs it, I am certain we can help. Just scan through our archives, and any one recipe that you can find that sounds good to you can be made low-fat. I was thinking of something on the order of the Skyline Chili for example--you can use lean ground round for half the meat and tvp for the other if you are really serious about fat, or just use lean ground round or Laura's beef or turkey breast that is ground (be careful when you buy this). Some packaged ground turkey has more fat than ground beef because they throw all the skin in. If possible buy it fresh ground or grind it yourself in your food processor if you don't have a meat grinder (most people don't). Most lean ground is very low fat today. I bring up this whole subject because some people may not be familiar with the fact that we have many, many recipes hanging back there from day one. They are the best recipes on the net as far as I'm concerned. Mary Curtis --------------------------------------------------------- Refd:3159 babs@tso.cin.ix.net 08/19/97 13:01 223/9 Subject: Web Site I don't know of this has been posted ere or not, but my co-worker raved about this Web Site: http://www.cheshcat.com I think I got that right....he tried the Maple-baked Chicken Breasts and said they were fabulous. --------------------------------------------------------- jmooter@tso.cin.ix.net 08/20/97 01:06 338/5 3157 Subject: Re: low-fat recipes Well, to get ultimate low fat recipes, you should cut all the meat out. Get rid of it, you don't need it. My wife has an a pile of low fat vegetarian dishes that are superb, some gormet, even meatless chili. She was recipes editor for a vegetarian newsletter for many years. Following Dr. Dean Ornish's plan is simple and sound. John --------------------------------------------------------- Refd:3160 fidelis@tso.cin.ix.net 08/20/97 18:10 40/3 3159 Subject: Re: low-fat recipes John, I have to agree with you. Lou --------------------------------------------------------- Refd:3161 jmooter@tso.cin.ix.net 08/20/97 22:48 237/4 3160 Subject: Re: low-fat recipes We follow a vegetarian diet, and the extra pounds always come from peanut butter and cheese, so we are moving towards much more fresh veggies from the garden, with fruits, and less nuts and seeds. Protein from tofu and yogurt is ok. --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/21/97 00:28 416/7 Subject: my pizza today I sauteed strips of chicken breast, red onion, and mild Italian sausage. On a store-bought pizza crust, i spread a sauce made of bottle bbq sauce and Smucker's apple butter, mixed in roughly equal amounts. i placed the meat and onion mixture on top, then covered it with shredded mozzarella cheese. throw it in the oven - voila - bbq chicken pizza. wife loved it, sam came to love it, ali wouldn't try it. krb --------------------------------------------------------- tlcborn@tso.cin.ix.net 08/21/97 01:17 451/6 Subject: Yuck! I went out to dinner at Tori's Station this evening. Awful! I wouldn't recommend it to any one. The service was fine, the food wasn't. I had some sort of club sandwich that was dry, the coffee tasted burnt, the steak fries tasted like they were fried in old grease, and I couldn't squeeze an lemon juice out of the lemons for my weak iced tea. I suppose if you just wanted to go there for drinks it would be fine, just don't go there to eat. --------------------------------------------------------- Refd:3164 kstrom@tso.cin.ix.net 08/21/97 07:16 190/4 3163 Subject: Re: Yuck! Also, some fine music is played there from time to time by local groups... I have never eaten there, and chances are I won't consider doing so -- thanks for the warning, Tammy! Kristina --------------------------------------------------------- jmooter@tso.cin.ix.net 08/21/97 10:14 337/5 Subject: Good Food Well, my area has some nice places to eat. Joseph Beth at Rookwood has a nice simple menu, with vegetarian options. Nice and quiet. I like Indigo's on the Hyde Park Square for pizza and pasta. First Wok in Oakley is a nice Chinese place. And for Vietnamese? Try Song Long off of Section as you go thru Amberley Villiage. Great food. --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/24/97 18:59 192/3 Subject: picnic Don't forget to make your reservation for the picnic on the 20th of September. Refer to message 3133 if you forgot the particulars. I know we are all looking forward to it. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/24/97 21:30 758/19 -------------------------------- 2 tablespoons brown sugar 2 teaspoons cornstarch 4 tablespoons lemon juice 5 tablespoons water 3 tablespoons soy sauce 1/4 cup chopped green onions -- tops included 1/2 teaspoon garlic salt 1 garlic clove -- minced 2 tablespoons margarine 1/2 teaspoon lemon pepper Mix the cornstarch and brown sugar in a small saucepan. Stir in the remaining ingredients except the onions. Blend well and heat to boiling. Add the onions and immediately turn heat down. Stir constantly until sauce is thickened and bubbling. Use this sauce to baste poultry during last few minutes of grilling Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/24/97 21:35 801/11 Subject: Chicken Marinade The preceding recipe may well be one of the best marinades I have made. I found it on Family Favorites. I copied it and messed up with the subject. If you need to, add the title since I didn't. I think you will want to keep this recipe. I marinaded chicken parts for two hours. The instructions were to marinade for 2 hours or more -- even overnight, or grill the chicken and put this on as a basting the last few minutes of grilling. Thought this was marinaded and it has sugar in it when it was grilled it didn't blacken as sometimes happens. We did grill it on a low fire. One of the reasons that I liked this recipe is because it is one that you will find all of the ingredients right in your pantry and refrigerator and yet the taste is exotic and the chicken is juicy. Mary Curtis --------------------------------------------------------- ddavison@tso.cin.ix.net 08/27/97 17:14 117/2 Subject: Pressure cookers If anyone is interested in the Fagor pressure cookers, Williams and Sonoma catalog has them in 4 and 6 qt sizes. --------------------------------------------------------- Refd:3170 jmooter@tso.cin.ix.net 08/29/97 20:33 94/2 3169 Subject: Re: Pressure cookers Pressure cookers. They bring back memories. I was always afraid that they would explode:) --------------------------------------------------------- kstrom@tso.cin.ix.net 08/30/97 09:38 305/5 Subject: Picnic cuisine Has anyone here thought of what they are going to bring to the TSO picnic on the 20th of September? I am planning on a fruit salad right now. Since Barb is arranging to provide burgers (meat and veggie) and hot dogs, I think it would be really fun for all of us to share some of our stuff. Kristina --------------------------------------------------------- Refd:3172 mcurtis@tso.cin.ix.net 08/30/97 17:23 617/8 3171 Subject: Re: Picnic cuisine I am planning on bringing Kentucky Fried Chicken Coleslaw (I will see if I ever posted that recipe, if not, I'll post it), and that is a piece of cake to throw together ahead of time. I hope I can come, and if I can, I plan on bringing a cake, either the orange creamsicle cake (the recipe is in our archives), or the caramel icing sugar cake (my favorite) the recipe also is in the archives. Lately I am into baking cakes--maybe that is because they taste so good and in our house we are always on a diet and don't get cake much. I miss cooking anything I want and like to cook for other people. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/30/97 17:38 642/19 Subject: picnic update It is very, very important that I mention that you do not feel that you need to bring anything if you come to the TSO picnic. Those that choose to are welcome to, those who don't that is just great. We just hope that you can come, and just to make this a legitimate post I will post an easy recipe for labor day weekend. Artichoke Heart Casserole 1 small jar marinated artichoke hearts 2 cups chopped parsley 3/4 cup grated cheddar 1 onion chopped 1/2 cup bread crumbs salt and pepper to taste Mix all ingredients together, including oil from hearts. Bake at 325 degrees for 25-30 minutes. From Cooking in Harmony: Lodian Singers --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/30/97 22:29 539/9 Subject: chicken salad I have been cooking a different kind of chicken salad for awhile. I make a regular green salad, with different lettuces, cucumbers, onions, green bell peppers, chopped green olives, and shredded cheddar cheese. Over top of this I place some boneless chicken breast, cut into strips, rolled in flour, paprika, salt, and pepper, then fried in Crisco. (chicken fingers?) the dressing I use is a store-bought fat-free raspberry dressing. (i also add garbanzo and kidney beans for fiber and extra protein.) my family really likes it. krb --------------------------------------------------------- becks@tso.cin.ix.net 08/31/97 00:05 1392/30 Subject: egg whites I am so excited I can hardly keep from baking right now! We were out of everything so we went to the grocery and I noticed a new product that may have been around for a while but I haven't seen it. Powdered egg whites, called Just Whites. Several years ago my family got on an angel food cake kick and we have never gotten off. At that time, I was determined to make angel food cakes until I finally was an expert. Most of my experiments aren't that good but we always eat them. (Mostly I'm trying to perfect a chocolate angel food cake. Tasts like chocolate air!) At that time, I felt if I could get ahold of some powdered egg whites like P&G must use to put into their DH angel food cake mix, it would be cheaper and easier than using a dozen eggs everytime I wanted to make angel food cake. Also about that time D&H changed their angel food cake mix to a one-step cake mix which (to us) doesn't taste as good. I talked to P&G and different bakeries and no one new of a source for these. One bakery said they bought their egg whites in a five pound frozen can. I must say that I knew meringue (sp?) powder existed but it also has sugar in it. So, this was pretty exciting. It costs under 5 dollars and has the equivalent of about 5 doz eggs, but it is ready when I want it and we don't have to worry about getting yellow in it when we crack the eggs. Wish me luck. Becky --------------------------------------------------------- Refd:3176 Refd:3177 Refd:3179 mcurtis@tso.cin.ix.net 08/31/97 15:08 724/10 3175 Subject: Re: egg whites That is a wonderful message about the egg white. I hesitate to use egg substitute because I never seem to have it in the house and it is pretty darned expensive, but that is all it is, I think, egg white with some coloring. So whatever the equivalent of this is to one egg ( which it should say on the package), double it and you have the same as one eggbeater minus the fat and cholesterol if you are concerned about that. And you don't have to worry about refrigeration. I do know this, sometimes I buy eggs for deviled eggs or a treat for breakfast. There is no substitute. I love them. But these egg whites would be fabulous for cooking purposes. Thanks for the help, now I hope I can find them. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 08/31/97 16:31 69/3 3175 Subject: Re: egg whites Becky, What store did you find this product in? Kristina --------------------------------------------------------- Refd:3178 becks@tso.cin.ix.net 09/01/97 22:31 246/5 3177 Subject: Re: egg whites I found them at Biggs in Western Hills. They were in the same aisle as baking supplies, on the top shelf near the chocolate chips section. Really, I guess it was above the pie filling section. (Maybe like you'd use it for meringue? Becky --------------------------------------------------------- jmooter@tso.cin.ix.net 09/02/97 19:44 323/5 3175 Subject: Re: egg whites The only problem with this product is that the eggs probably come from factory chickens, who are kept in cages, debeaked, and fed chemicals to make them lay more eggs. The best eggs come from "organic" farms, where the chickens run loose or are in a fenced area, and eat normal foods, thus, a more humane, healthy egg. --------------------------------------------------------- Refd:3180 becks@tso.cin.ix.net 09/03/97 08:01 743/12 3179 Subject: Re: egg whites Several years ago we lived in Highland County and the people next door kept chickens. Those chickens laid the best-tasting freshest eggs I ever ate. However, those chickens couldn't have laid enough eggs to keep the community supplied. There would have to be a LOT more chicken farmers in order for us all to have "humanely-treated" chicken eggs all the time. There are a lot more aspects about keeping chickens that are not as "humane" sounding, but I won't go into those details here. When farm-fresh eggs are available, I buy them if I can keep them cold, etc. Otherwise, I'm perfectly happy going to the grocery and buying eggs, or in this case, a further-processessed egg product that will keep indefinitely on the shelf. Becky --------------------------------------------------------- Refd:3185 kstrom@tso.cin.ix.net 09/03/97 10:17 272/5 Subject: Salsa I just read that in 1997 Salsa sales surpassed that of good old ketchup/catsup in the US. I thought that was amazing. I mean, salsa's OK, but to rate higher than Ketchup as far as consumer preference???!!! Guess I'm just an old fashioned girl at heart.... Kristina --------------------------------------------------------- Refd:3182 Refd:3183 Refd:3194 fidelis@tso.cin.ix.net 09/03/97 19:08 76/2 3181 Subject: Re: Salsa Kristina, I have not made the switch yet. You are not alone. :-) Lou --------------------------------------------------------- mdonovan@tso.cin.ix.net 09/04/97 07:56 385/10 3181 Subject: Re: Salsa It's true, in one sense, but a bit misleading. In 1997 the SALES of salsa exceeded that of ketchup. That is the total amount spent on salsa exceeded that spent on ketchup. But keep in mind that salsa usually costs more than ketchup. The total VOLUME of salsa still lags behind ketchup. Michael p.s. doing my best to boost the sales of barbecue sauce over salsa and ketchup. *g* --------------------------------------------------------- Refd:3184 kbowdler@tso.cin.ix.net 09/04/97 16:37 55/3 3183 Subject: Re: Salsa you *BUY* bbq sauce?!???? shame, shame!!! krb --------------------------------------------------------- Refd:3190 jmooter@tso.cin.ix.net 09/04/97 20:02 359/5 3180 Subject: Re: egg whites Well, my conscience prevents me form buying mass produced eggs. I have several sources. There's a place at the bottom of Clough Pike that sells free range eggs, and there's another one across from Clough Pike School on Clough Pike in Clermont County that has honey and eggs. Health food stores often have them for a high price, but I think it's worth it. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/06/97 18:13 1166/16 Subject: bean soup chat I swear by those jars of seasoning that can be bought from butchers, Sams, and various other places. These include ham, beef, au jus, etc. I found some black beans in the cabinet yesterday and thought I'd make a batch of black bean soup with them. I don't know if we ever talked about beans on this list or not, but I will reiterate--never salt beans until they are soft, also never put tomatoes in until the beans are done cooking. There was a packet of seasoning that was included in the beans. It said do not include until the last 30 minutes of cooking. I didn't use that, I used my own ham seasoning. I used this so I wouldn't need to buy a ham hock or ham seasoning. It works beautifully. My mistake was I forgot about the salt in this type of seasoning. Some is salt free, this one isn't. Result--3 hours later the beans were still hard as a rock. Next time I will remember that to add artificial seasoning wait until the beans are done.. This does not apply to bay leaves, herbs, etc., only salt and tomatoes. I hope this helps one of you in the future. It sure makes you upset when you have to throw out a whole pot of beans. Mary Curtis --------------------------------------------------------- Refd:3187 Refd:3191 kbowdler@tso.cin.ix.net 09/07/97 10:12 182/4 3186 Subject: Re: bean soup chat I gotta chime in here and say that I think a good bean soup can be one of the most beautiful, satisfying meals there is, especially with a green salad and some French bread. krb --------------------------------------------------------- Refd:3188 tlcborn@tso.cin.ix.net 09/07/97 11:15 116/2 3187 Subject: Re: bean soup chat Around here, beans aren't beans without fried potatos, cornbread, a quartered vadalia onion and sliced tomatos. --------------------------------------------------------- Refd:3189 kbowdler@tso.cin.ix.net 09/07/97 12:11 91/3 3188 Subject: Re: bean soup chat That was my Dad's favorite meal. He called it soup beans. onion, cornbread, etc. krb --------------------------------------------------------- Refd:3195 Refd:3196 mdonovan@tso.cin.ix.net 09/07/97 13:11 220/6 3184 Subject: Re: Salsa Ha! I should have expected that from you Kev! But after I GAVE you my recipe for Carolina style bbq sauce right here a few weeks ago. I'm hurt. Well, not hurt exactly, more like hungry. But that hurts too! Michael --------------------------------------------------------- kstrom@tso.cin.ix.net 09/07/97 17:23 713/11 3186 Subject: Re: bean soup chat Here's a really neat tip a Japanese chef gave me: to tenderize the beans, while cooking add a 2"x4" strip of kombu (a dried seaweed available in Japanese food shops) to the water and beans. In addition to tenderizing the beans, kombu purportedly virtually eliminates the flatulence some people experience. Then, like Mary, he said *never* add salt or *anything* else til the beans are soft. Like a bay leaf, the kombu is then taken out and discarded. It also adds all those wonderful minerals available only in seaweed. Kombu used in this way is a flavor enhancer as well, just like MSG, but it does not have the side effects most people experience with that chemical since it is a natural food. Kristina --------------------------------------------------------- Refd:3192 Refd:3197 kbowdler@tso.cin.ix.net 09/07/97 18:53 113/4 3191 Subject: Re: bean soup chat correct me if i am wrong, but isn't MSG a natural by-product of some plant? I am sure it is natural. :) krb --------------------------------------------------------- Refd:3193 kstrom@tso.cin.ix.net 09/07/97 20:23 455/7 3192 Subject: Re: bean soup chat Yes, and that plant happens to be kombu. Thin is, when they refined the MSG out of the kombu, they took out the stuff that counters the side effects. (the trace minerals, etc.). Kinda like sugar. These days everyone knows that sugar is a refined product, originally from sugar cane. Sugar in this natural state was not harmful to the body (depleting b vities) because the bark of the teract the effect of the sugar. So it is with Kombu. Kristina --------------------------------------------------------- brutus@tso.cin.ix.net 09/08/97 07:43 182/3 3181 Subject: Re: Salsa I think is has more to do with the fact that I eat more nachos than frenchfries. Also when I eat fries it is just a few packs, but with chips I could eat the whole jar of salsa. --------------------------------------------------------- brutus@tso.cin.ix.net 09/08/97 07:47 59/1 3189 Subject: Re: bean soup chat Don't forget the hot sauce and ketchup on those beans. --------------------------------------------------------- tlcborn@tso.cin.ix.net 09/08/97 09:26 40/1 3189 Subject: Re: bean soup chat You mean there are other kinds? --------------------------------------------------------- tlcborn@tso.cin.ix.net 09/08/97 09:29 95/2 3191 Subject: Re: bean soup chat Flatulance is part of the fun of beans. Without it, it would be like a burpless cucumber. --------------------------------------------------------- veltenrj@tso.cin.ix.net 09/08/97 11:12 254/7 Subject: American cookbook in german. Does anyone know where I can buy an amercan cookbook written in german. My cousin in Germany visited with us last June and she would like this type cookbook since she cannot read english too good. I would appreciate any suggestions. TIA Dick Velten --------------------------------------------------------- Refd:3199 melmarsh@tso.cin.ix.net 09/08/97 16:44 608/12 3198 Subject: Re: American cookbook in german. I don't know of a source off-hand, but would like to point out that our recipes are given in measurements that do not translate very well for Europeans, as they use weight in grams rather than volume, and heat is also calibrated differently. There are, I think, some computer programs that will allow you to translate these factors for individual recipes which she may have enjoyed here. Or you might find an equivalence chart somewhere. But it will be a labor of love to do an entire book. Good luck with your search! Melanie ========================================================================== --------------------------------------------------------- Refd:3200 veltenrj@tso.cin.ix.net 09/08/97 16:55 262/6 3199 Subject: Re: American cookbook in german. Thank Melanie. When my cousin was here, I bought her a set of measuring cups and spoon. I believe that is why she wants american recipes. It's funny that an american likes german cuisine while german visitors like american cuisine. Thanks again Dick Velten --------------------------------------------------------- Refd:3201 mcurtis@tso.cin.ix.net 09/08/97 20:25 137/2 3200 Subject: Re: American cookbook in german. I am certain that if you contact one of the local major bookstores they will be happy to order such a cookbook for you. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/08/97 20:34 523/7 Subject: salt substitute Last night in the car I accidentally turned on a channel that had some naturopath as the speaker. I don't know the details of the program, but I got this from it, and it sounded very good. Regular people don't naturally eat salt. The minerals are obtained from the soil. However we like our food to be flavored. A wonderful salt substitute is powdered kelp. Not only is it supposed to be tasty, but probably has more minerals than salt. I am looking forward to picking some of this up this weekend. Mary Curtis --------------------------------------------------------- Refd:3203 Refd:3210 hlawson@tso.cin.ix.net 09/09/97 19:04 201/4 3202 Subject: Re: salt substitute Now Mary, what are you getting us into this time? (G). Is anyone using a pressure cooker? Are there any cookbooks for it other than the little one that came with it? Please let me know. Howard --------------------------------------------------------- Refd:3204 becks@tso.cin.ix.net 09/10/97 00:28 2099/32 3203 Subject: Re: pressure cooker cooking Howard, I don't know of any other cookbooks, but I use mine quite a bit. I have an aluminum 4 QT that I use for cooking vegetables and stew beef. Sometimes chicken. I don't do meat in it that often. You can cook potatoes in ten minutes and they're great for mashing. I just drain the water, take out the rack, and mash them right in the pan. They stay hot. Green beans fresh from the garden; they only take three minutes of pressure-cooking and they're terrific. We also loved cooked carrots in the pressure cooker, three minutes. You can stew a whole chicken in 20 minutes. A pound of stew beef takes around 15 minutes. I put the stew beef in for five minutes, open it up and put the potatoes in and let it go for about 7 minutes, then open it up and put the carrots in and cook for three more minutes. Open, drain, and put one can of Campbell's Golden Mushroom Soup (MUST BE GOLDEN MUSHROOM SOUP) in and stir it up. Salt and pepper and maybe a tad of sugar to offset the tomato in the soup mix. This is the best QUICK stew I've ever made. Great with biscuits. I have my big pressure cooker/canner that I usually just can in. One other thing I do, when I find whole chickens on sale, I buy whole chickens and cut them up. We will eat legs, thighs, breasts, wings. The innards I save for my parents dog (and neck). I always freeze the back pieces in a baggie. When I get a bunch of chicken backs, I'll cook them in my big pressure cooker for about 15-20 minutes. Then let it cool down and take the meat off the bone. You'll only get about 3-4 cups of meat off 12-14 backs. But, you'll get TONS of wonderfully delicious chicken broth. (very fat, too, sigh) Anyway, I like to can this; sometimes just plain canned chicken broth to use in soups, etc., or for noodles. Sometimes I put about an inch of chicken meat in hte bottom of the jar and fill it with broth for noodles. Sometimes I fill the jar with chicken meat, then pour broth over it, and this is two cups of cooked chicken all ready for a casserole. It's not too much work and it feels like it is free. Becky --------------------------------------------------------- Refd:3205 kstrom@tso.cin.ix.net 09/10/97 07:33 757/13 3204 Subject: Re: pressure cooker cooking Becky, you are *truly* amazing: you *do* stuuf that others (me ) know about but never get around to! My mom used a pressure cooker everyday, cooking for 9 as she was. She had three of them. Years ago I had a *wonderful* enameled european cooker, and I loved it. One thing i do know is important: follow the directions for use *precisely*, make sure the gasket etc are clean as a whistle.... Pressure cooker accidents are not pretty. On the plus side, pressure cooking "cheaper" cuts of meat is the best way to make them tender, and I have heard is the safest way to can foods, especially beans which if improperly canned cause botulism. Howard, what kind of pressure cooker did you get? Was it expensive? Kristina --------------------------------------------------------- becks@tso.cin.ix.net 09/10/97 08:56 226/5 Subject: soup With all this chilly, gray, rainy weather, it's starting to feel like soup time! I'm ready for chicken and rice soup with carrots and a little celery and onion! (Doesn't that make you warm just reading about it!) Becky --------------------------------------------------------- Refd:3207 jibold@tso.cin.ix.net 09/10/97 10:47 139/3 3206 Subject: Re: soup I just made a big batch of that soup, and am finally getting tired of it; I'm leaning towards pot roast now! Lovely cooking weather. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/10/97 14:13 704/12 Subject: cheapie fish since my mom's temporarily staying with us we are eating very differently--no eating out, here. Today I ran in the store and picked up one of our new favorite main dishes--cat fish nuggets. They are bite size, tasty, no bones at all, and farm raised. Also, they are only $1.99 a pound. I put lots of Paul Prudhomme's Magic Seasoning on them and saute them in a pan with butter-falvored Pam. They stand fine alone like this, but tonight I think I will chop some shallots or herbs from the garden and add a little wine and mustard after they are finished and let it cook down to a little sauce. Not a fancy dish, but a suggestion when you are in a hurry and still want home cooking. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 09/10/97 19:23 181/3 Subject: Spinach Well, I don't like spinach, but it is loaded with vitamin A, so I am willing to eat it even though I don't like it. Any suggestions on making it more delicious?????? :-) Lou --------------------------------------------------------- Refd:3212 Refd:3398 jmooter@tso.cin.ix.net 09/10/97 19:27 150/2 3202 Subject: Re: salt substitute Well, Kelp is rather strong. Although "Spike" has some salt in it, it has less sodium than salt, and is a great flavor enhancer for jazzy dishes. --------------------------------------------------------- hlawson@tso.cin.ix.net 09/10/97 20:07 423/6 Subject: Pressure Cookers I goofed. I got a 6qt. Mirro dated l995. 6qts. is too big for the two of us. it costs $49.95 at the local Ace Hardware. Our 22 qts. canner is also a mirro. it just did 53 qts. tomatoes and I want to get another 2 bushel maybe 3. I'll try a chuck roast next i guess since we have that all day rainy weather too. Lou put salt, pepper and vinegar on your spinach and be a good boy and clean your plate.(g). Howard --------------------------------------------------------- kbowdler@tso.cin.ix.net 09/10/97 20:22 204/4 3209 Subject: Re: Spinach How about a good spinach dip for crackers? You can hardly taste the spinach. I don't care for cooked spinach much, but I LOVE a good spinach salad. Try a green salad with some vinagraitte. :) krb --------------------------------------------------------- Refd:3213 mcurtis@tso.cin.ix.net 09/10/97 21:16 792/11 3212 Subject: Re: Spinach I'll look up my souffle recipe, but I have to admit I have bizarre taste--sometimes I thrive on canned spinach, I mean I can eat a whole can of it at a time. When I was growing up and we had lots of spinach due to the Victory Garden the way that we loved it was to cook it a little (cleaning it several times is important, and tearing off the stem; you can also tear up the leaves into quarters). We made a white sauce and served it creamed with bacon bits on top. Also as a garnish there were hard boiled eggs. My mother is old now, and not too competent, but she was a wonderful cook, and this was a wonderful dish. I would venture to say that the white sauce was made with bacon grease, flour and milk. We can substitute butter, flour, and milk if that is preferable. Mary Curtis --------------------------------------------------------- Refd:3214 becks@tso.cin.ix.net 09/10/97 22:55 447/10 3213 Subject: Re: Spinach At the hospital where I work, once a month they have cream of spinach soup that is absolutely heavenly. It is a creamy base, sliced mushrooms, and lots of chopped spinach. I have tried it at home with canned cream of mushroom soup and adding chopped frozen spinach but it wasn't as good. Also, I think they put some Parmesean cheese in it. I also LOVE Stouffer's spinach souffle, so if Mary posts her recipe, I'd probably try that. Becky --------------------------------------------------------- Refd:3220 Refd:3221 hlawson@tso.cin.ix.net 09/10/97 23:46 251/6 Subject: Books on Pressure Cooking I found these two references to books on cooking with pressure cooking. 1. Cooking Under Pressure, Lorna Sass 2. Great Vegetarian Cooking Under Pressure Also referenced was: Complete Vegetarian Kitchen Hope someone can use this. Howard --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/12/97 16:29 1218/33 Subject: Spinach Souffle Top Hat Spinach Souffle 1 cup packed chopped fresh spinach, uncooked (1/2 cup chopped frozen spinach, thawed but uncooked, may also be used) 1/4 cup butter or margarine 1/4 cup flour 1 cup milk 1/3 cup shredded sharp cheese 3 beaten egg yolks 1/2 tsp salt pinch pepper 3 egg whites 1/4 tsp salt Prepare spinach, wash and drain thoroughly. Melt butter or margarine in top of double boiler. Blend in flour. Add milk. Cook over hot water, stirring constantly, until thick. Stir in cheese. Remove from heat. Blend in egg yolks to which to which a little of the hot mixture has been added. Fold in 1/2 tsp salt, pepper, and drained spinach. Place over hot water. Beat egg whites with 1/4 tsp salt until stiff but not dry. Fold in hot spinach mixture gently but thoroughly. Pour into ungreased 1 1/2 quart casserole. Place casserole inside pan of hot water; water should be level with top of souffle mixture. With spatula or knife, mark a circle around top of souffle about 1 inch in from edge and 1/2 inch deep. Bake at 375 35 to 40 minutes or until firm to the touch. Serve immediately, or if it must wait a few minutes, leave in oven with heat turned off. Mary Curtis From Encylopediac Cooking --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/12/97 16:35 404/14 Subject: Spinach Casserole Here's an easier one for you spinach people. Spinach Casserole (From Saint Andrew's Cookbook) 3 pkgs chopped spinach 1 pkg Lipton onion soup 1 can water chestnuts 4 tbs butter 1/2 cup parmesan cheese 1/2 cup bread crumbs 1/2 cup sour cream Thaw and drain spianch. Add soup and sour cream mixture. Melt butter and mix in crumbs and cheese. Sprinkle on top. Bake 30 minutes at 350. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 09/12/97 17:58 121/2 Subject: Spinach Thanks Gang, for all the help!!! Popeye will be proud of me, since I will be eating spinach more often. :-) Lou --------------------------------------------------------- Refd:3219 kstrom@tso.cin.ix.net 09/12/97 19:57 653/24 3218 Subject: Re: Spinach Lou, if you are doing spinach, you *must* try this classic: Spinach Dip (for Raw Vegetables) 1 box frozen chopped spinach... thaw and squeeze out the liquid 1/2 c. chopped scallions 1/2 c. minced parsley 2 c. Hellman's (the pros say so *not* substitute 1 tsp. salt 1/8 tsp. ground pepper (fresh is best) Mix together and chill for 24 hours. Another spinach dip, but this is for crackers or party rye: 1 box frozen chopped spinach (this time cook as directed, cool and then squeeze out liquid) 2 T mayo pinch garlic salt 1/8 tsp red pepper 1/2 tsp lemon juice Mix together and add salt and pepper to taste. Make this a day ahead too. Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 09/12/97 20:03 241/12 3214 Subject: Re: Spinach/Another Dip! *This* is the ultimate: 1 c. Hellman's mayo 1 1/2 c. sour cream 1 pkg Knorr's vegetable soup mix 4 chopped scallions 1 can water chestnuts, diced 1 pkg spinach thawed and drained Chill over night; serve with chips or vegies. Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 09/12/97 20:04 68/1 3214 Subject: Re: Spinach A variation on the above: add 2 T parmesan and salt and pepper. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/14/97 14:19 811/11 Subject: computer help for recipes We need your help. Everytime I want to move a recipe within this system I have to go through everything to remember how to do that. I wonder if one of our readers could give us all a simplistic way to do that. I have recipe software, and when I want to post a recipe from my own files I use Windows 95 copy and paste procedure. I am getting pretty good with that, but moving within this system is more difficult. I know that we go down and do m.f (which stands for move file) to -- now this is where I get confused. You can't type m.f to recipes because that doesn't work. I know that if we have an explanation that makes sense we will all remember it. This time I SWEAR I will print it out and put it on my bulletin board so I don't forget it. Thanks someone in advance for your help. Mary Curtis --------------------------------------------------------- Refd:3224 mcurtis@tso.cin.ix.net 09/14/97 14:21 403/6 Subject: Eggs Florentine We had brunch at our local restaurant and the special was Eggs Florentine. It was pretty good and healthy. A toasted English muffin topped with spinach, mushrooms, and a dash of vinegar, then a topping of poached egg. I think if I were making it I would make a little white sauce and add the spinach and mushrooms. Any other suggestions on this wonderful dish would be appreciated. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 09/14/97 17:15 958/20 3222 Subject: Re: computer help for recipes Mary, This is what I do, though I use win3.11. 1. I get online. I go to the board I want to upload a file to. 2. I take my mouse and single click the box in the upper right hand corner and then click 'minimize'. 3. Then I am back to my start-up group. I double click the area I want the file from (in this case 'recipe file). I bring the recipe up on the screen. 4. Taking my mouse, I start at the top and drag it down the whole document, so the whole thing is highlighted. 5. Then I single click the edit tile and click on copy. Then I go up and minimize that group and double click back onto TSO (I use Netterm). 6. I find myself right back here in recipe land, with an empty post waiting to be filled! 7. I click on 'edit' at the top of the screen and magically, right before my very eyes, there it is! 8. Then I go ahead and send. This process sounds complicated, but once you do it a couple times it just comes naturally. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/14/97 17:44 1924/39 Subject: Re: TSO help Again FORWARDED FROM: /mail/mc/mcurtis(#8272) From:kstrom(Kristina Strom) FORWARDED FROM: /rec/ourhouse/kitchen(#25858) From:kstrom(Kristina Strom) Mary, if you want to forward a message from your mail box or another board to the recipe area, this is what you do: 1. Type in the number of the post or email you want to forward when you are in that area. 2. After you have read it, hit return. Even if there are messages after it, the message you just read will be highlighted. 3. At the prompt, type m.f then hit return 4. The subject will show up and you will be able to make sure it is the correct one. 4 5. You will be asked where you want to fwd the message. To send something to your *marvelous* board, you then type in, *exactly* like this: /rec/hobby/recipe/bb 6. You won't see anything on the screen, but you can't make a comment or two if you feel like it. 7. Hit return, then the send signal (or the arrow down key) and your message will be posted. As far as your next question, as far as I know 'm.f' in terms of TSO commands means 'message forward' not move file. Now what I am going to do is post this, then forward my post to you. What I am going to do is read the message per above, then at the prompt I will type mf mcurtis and then send. Kristina -----FORWARDER'S COMMENTS: Ok... see, it worked! I have a notebook wherein I keep printouts of all these little tips, explained line by line. Larry, Ed and I are working on a manual that explains these things in pure plain English. K. -----FORWARDER'S COMMENTS: Well, I have forwarded these instructions to you all via Kristina's instructions. The problem that I see is remembering to put the slash in front of the first word and not putting anything in the last word. But we will keep working on it. This instruction is for forwarding mail from one place to another, or forwarding a file. Thanks, Kristina. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/14/97 17:47 1469/31 Subject: Re: computer help for recipes FORWARDED FROM: /mail/mc/mcurtis(#8273) From:kstrom(Kristina Strom) FORWARDED FROM: /rec/hobby/recipe/bb(#3224) From:kstrom(Kristina Strom) Mary, This is what I do, though I use win3.11. 1. I get online. I go to the board I want to upload a file to. 2. I take my mouse and single click the box in the upper right hand corner and then click 'minimize'. 3. Then I am back to my start-up group. I double click the area I want the file from (in this case 'recipe file). I bring the recipe up on the screen. 4. Taking my mouse, I start at the top and drag it down the whole document, so the whole thing is highlighted. 5. Then I single click the edit tile and click on copy. Then I go up and minimize that group and double click back onto TSO (I use Netterm). 6. I find myself right back here in recipe land, with an empty post waiting to be filled! 7. I click on 'edit' at the top of the screen and magically, right before my very eyes, there it is! 8. Then I go ahead and send. This process sounds complicated, but once you do it a couple times it just comes naturally. Kristina -----FORWARDER'S COMMENTS: More info... this sounds closer to what you wanted. K. -----FORWARDER'S COMMENTS: Here is a way to copy your recipe. This is a little different than forwarding something from your mailbox. For example, if you have a recipe in a different medium such as another program. This is one way to copy this. Thanks again, Kristina. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/14/97 22:05 498/8 Subject: tso help I just found out the most wonderful thing about tso. One of the problems I have negotiating within this TSO is the path name--remember our old friend /rec/hobby/recipe/bb well that is hard to remember but if you get on your board, according to Kit, and it works because I tried it, type i while in that board and you will get your path name and a lot of other info about the board. I know this is not on the subject, but I think it is important information for our communication. Mary Curtis --------------------------------------------------------- Refd:3228 Refd:3289 kstrom@tso.cin.ix.net 09/14/97 22:10 241/5 3227 Subject: Re: tso help Mary, I personally think that this is relevant to all of us here... every system is *so* different, but TSO is where our heart's are, and especially with a vibrant board such as this is, we do need to know these things. Kristina --------------------------------------------------------- bstatman@tso.cin.ix.net 09/15/97 16:49 394/13 Subject: Re: Spinach Spinach Kugel 1 lb package of noodles (use med. or wide) 1 10oz. box frozen spinach (thawed and drained) 1 envelope of onion soup mix 1 egg Grease a 9 x 13 casserole. Prepare noodles as directed. Mix all ingredients in a mixing bowl. Pour into prepared casserole. Cover(if you don't like your kugel too crunchy but remove for last 10 min.) and bake for 1 hour at 325 degrees. Serve. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/16/97 12:33 723/10 Subject: measuring shortening There are so many things that people taught us when we were learning how to cook. These are things that we do so often that we assume everyone knows about them. I had a couple of years of home ec in high school. One of the things I learned I recently taught one of the kids. It dawned on me, maybe another person or two might not know this little thing. When measuring solid shortening (yes we still use it once in a while), put an equal amount of water in the cup first. (For example 1/2 cup of water.) Then put in shortening until the water lever reaches the 1 cup level. I have a two cup measuring cup also, so I could do this for a whole cup of water. Just a little thing, but maybe it might help someone. --------------------------------------------------------- Refd:3231 snewmark@tso.cin.ix.net 09/16/97 20:50 488/8 3230 Subject: Re: measuring shortening I'm so happy that you posted your message re. measuring shortening. I often think about the many scientific princples of measuring and cooking which I learned during three years of double periods in Home Ec (Grades 6 - 8). Kids today are shortchanged in this regard. I think the same applies to sewing, and wood and metal shop instruction which, at least in New York State, were mandatory in junior high school in "the old days!" The basic skills taught are useful for a lifetime. --------------------------------------------------------- Refd:3232 kstrom@tso.cin.ix.net 09/16/97 21:39 539/9 3231 Subject: Re: measuring shortening I agree, Susan. In re measuring, even though my girls have each gone through 1 quarter (that's all) of Home Ec., I have still had to teach them the difference between dry and liquid measuring cups. Mary: *great* tip about the shortening, even my mom never taught me that one! She did teach me this though: if you are making a recipe that calls for melted butter and syrup, measure the butter first and then the syrup in the same pyrex cup... cleanup is much easier afterwards. (Pecan pie is a good example of this). Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/20/97 11:35 160/2 Subject: picnic Just a reminder. The picnic time has been moved up to 3:00 pm rain or shine. If you don't plan on eating that's fine. Try to drop by anyway. Mary Curtis --------------------------------------------------------- Refd:3234 kit@tso.cin.ix.net 09/21/97 10:17 66/2 3233 Subject: Re: picnic Mary, your cake was delicious! Can you post the recipe? Yum! --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/21/97 22:10 1080/27 Subject: creamsicle cake Creamsicle Cake 1 package Orange Supreme Cake Mix 1 package Orange Jello 1/2 cup boiling water 1/2 cup cold water Topping 1 small container Cool whip 1 1/2 cups milk 1 package instant vanilla pudding Orange flavoring Mix cake as directed on box for 9 x 12 inch pan. Cool. Punch holes with meat fork. Mix jello with boiling water and then cold water and pour over cake. Refrigerate cake for 1 hour to set. TOPPING. Mix pudding with milk. Add a few drops of orange flavoring to taste. Then fold in cool whip. Frost as thick as you like. Keep refrigerated. NOTE: I am unable to find orange supreme cake mix in the Cincinnati area. I substitute Lemon Supreme Cake Mix and it turns out fine. I always use low fat cool whip, skim milk, and sugar-free vanilla pudding because we are watching our calories. The last time I made this I used no-fat buttermilk because I had it in the refrigerator and I like to use it whenever I am able because I think it is good for you. None of these things are necessary, as the recipe as it stands is a very good one. Mary Curtis --------------------------------------------------------- Refd:3236 Refd:3291 gmueller@tso.cin.ix.net 09/22/97 00:28 199/5 3235 Subject: Re: creamsicle cake That cake was definitely the MAX! I would've consumed almost all of it but I didn't want to live up to my Wild Boar reputation at the time. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/23/97 15:05 347/5 Subject: cincinnati recipes A group that I belong to wants a representative recipe for Cincinnati. My first reaction was our wonderful chili recipe, but I have done that one to death. Cincinnati is certainly a pork capital. They say the pigs used to run wild in the streets of downtown Cincy. If you have a good Cincinnati recipe, I would appreciate it. Mary Curtis --------------------------------------------------------- Refd:3238 Refd:3240 Refd:3245 brutus@tso.cin.ix.net 09/24/97 10:50 60/1 3237 Subject: Re: cincinnati recipes goetta, bratts, pork & Kraut, potato cakes, beer bread. --------------------------------------------------------- Refd:3239 nkhoury@tso.cin.ix.net 09/24/97 22:30 18/1 3238 Subject: Re: cincinnati recipes Et tu brutus? --------------------------------------------------------- kstrom@tso.cin.ix.net 09/24/97 22:54 595/9 3237 Subject: Re: cincinnati recipes Then there is always Cincinnati Coffee Cake, made famous by Fanny Farmer ( topping is wonderful!). Hmmm... what else? As has been mentioned, the local variations on German cuisine which are quite unique. The only thing that really keeps coming back to me is the chili, in addition to Graeter's and UDF ice cream, but who has a recipe for that?! Pomodori's in Clifton is *known* for innovative pizzas, but many people in the Tri-state have never been there. Ah, and then there is that wonderful candy bar, French Chew, which is still made only here (but alas, again, no recipe). Kristina --------------------------------------------------------- Refd:3241 becks@tso.cin.ix.net 09/25/97 00:07 60/3 3240 Subject: Re: cincinnati recipes Ummm, I happen to have a recipe for French Chew. Becky --------------------------------------------------------- Refd:3242 Refd:3244 kstrom@tso.cin.ix.net 09/25/97 08:25 253/7 3241 Subject: Re: cincinnati recipes/French Chew >Ummm, I happen to have a recipe for French Chew. > >Becky You do???!!!! Oh Becky, please post it. My sister lives in NYC and I mail them to her all the time. She would be in *heaven* to be able to make French Chew in her own kitchen. Kristina --------------------------------------------------------- rwhitney@tso.cin.ix.net 09/25/97 11:42 442/6 Subject: New Joy Did y'all see that Marion Rombauer Becker's son has edited a new Joy of Cooking edition and it is finally out? He lives in Anderson. I found this especially interesting after reading (as I think I posted a while ago) "Stand Facing the Stove" - the story of the trials and tribulations of the various Joy editions from Irma Rombauer to Marion and now to Marion's son. Marion was quite prominent in Cincinnati social circles in her day. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/25/97 20:37 381/6 3241 Subject: Re: cincinnati recipes Imagine that. who makes French Chew? That is ironic that it is made here. When my Vermont Cousin came back home one of the things we found that she took home to her kids was French Chew. The white one. She says in other parts of the country they sell chocolate and strawberry. She also misses Rubel's Rye Bread, but then so do we. They don't make it anymore. Mary Curtis --------------------------------------------------------- Refd:3399 brutus@tso.cin.ix.net 09/26/97 10:01 653/12 3237 Subject: Re: cincinnati recipes I think it is kind of sad that I can't think of anything traditionally Cincinnatish - save chili (some say it isn't even chili). Frankly Ican't even think of anything that is traditionally Cincinnatian. It seems that we borrow everything. I guess Mark Twain was right, and you might need to wait 10 years before you find the answer. Is Cincinnati that boring? How about Turtle soup, german chocolate cake, Ribs king barbecue sauce, beer. Perhaps we need to create the Cincinnati food tradition. I think we are looking at a cultural deficiency. Even KY has bourbon, burgoo, mint julep and derby pie. Is Bratts, beer and chili the answer for cincy? --------------------------------------------------------- Refd:3246 dbtz@tso.cin.ix.net 09/26/97 16:58 408/10 3245 Subject: Re: cincinnati recipes I can think of cottage ham, diced potatoes and stringbeans cooked together. My neighbor said it was "guh-mees" (phonetic spelling here) as I don't know how to spell the German word. My friend from Nebraska had never heard the term "cottage ham" until she moved here. I thought it was a Cincinnati term, but in an old Fanny Farmer cookbook there is a reference to a "picnic" or "cottage" ham. Dorothy --------------------------------------------------------- Refd:3247 melmarsh@tso.cin.ix.net 09/26/97 20:44 537/13 3246 Subject: Re: cincinnati recipes The word "Gemuse" (with an umlaut over the u ) is a German word meaning "vegetables." In South German dialects the e is almost eliminated, so it sounds like "g'meese." What we call cottage ham is know as a "daisy" or "dainty" in the upper Midwest (Iowa, Wisc., etc.) and as "smoked neck" in the Maryland area. Whatever one calls this combination, it's always a winner at our house! It definitely deserves inclusion in any list of Cincinnati favorites. Melanie =================================================================== --------------------------------------------------------- Refd:3248 Refd:3249 mcurtis@tso.cin.ix.net 09/27/97 09:12 427/7 3247 Subject: Re: cincinnati recipes Speaking of vegetables--my little old German grandmother made spinach wonderful by adding white sauce, hard-boiled eggs and bacon (the drippings of which made the white sauce). When we were little and spent the day with my Grandmother, if we got hungry she sent us to get some "butterbread". She made wonderful bread. Those good German bakers seem to be disappearing very quickly from the Cincinnati area. Mary Curtis --------------------------------------------------------- dbtz@tso.cin.ix.net 09/28/97 00:56 408/10 3247 Subject: Re: cincinnati recipes Melanie - thanks for the correct spelling of Gemuse. I had found that word in my German/American dictionary, and guessed that it had something to do with the cottage ham dish. On the same subject, I had a next-door neighbor whose husband didn't like foods all cooked in one pot. So when she made Gemuse, when ready to serve it she separated it into three bowls: meat, potatoes, stringbeans. Dorothy --------------------------------------------------------- Refd:3251 tlcborn@tso.cin.ix.net 09/28/97 01:32 125/2 Subject: creamsicle cake I made this cake today. YUMMY! I used a white cake instead of a flavored one. It was still great. Good recipe, Mary. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/28/97 17:31 105/2 3249 Subject: Re: cincinnati recipes It is against the law to serve this dish without homegrown tomatoes and cottage cheese. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 09/28/97 22:22 224/6 Subject: pig roast I went to a family pig roast yesterday.. The skin was crispy, the meat was sweet, the peppers had that home-grown peppery (spicy) taste. Man, that was some good eatin'!! I will not forget this feast in a long time. krb --------------------------------------------------------- Refd:3255 becks@tso.cin.ix.net 09/29/97 11:33 1549/28 Subject: Re: Cincinnati recipes I really don't think French Chew is a cincinnati thing. I'm from Northern Indiana and though I never saw it in bars for sale as candy, like it is here, most people knew what it was. When I talk to people about making it, around here, I get these questioning looks. Also, I know this is a distinctly german item, but I NEVER heard of goetta until I moved to Cincinnati. Another new thing to me was putting cheese on chili ! Unheard of! (But then, the chili doesn't taste like chili to me, either.) Even as close as Oxford, just to the north of Cincinnati, they recently got a Skyline there and have a billboard up to "educate" the ignorant public "it's called a three-way" with a picture of a three-way and directions to the local Skyline. Maybe it's there for out-of-area college students. I also never had german potato salad until I came here and I absolutely love that. My mother used to fix cottage ham but never called it that, I picked up that term from Cincinnati and she didn't know what I was talking about. There's a story of a college student who went to my college and went to the grocery to buy some shaved/chipped ham. He asked the clerk, using whichever term is not known around here, I'm not sure which they use here, anymore, but he asked for it and she looked at him and said Please? He asked for it again and she said, again, please? Finally he said, All right, may I have some shaved ham, PLEASE! Okay, I'm off the subject line, sorry. OH YES, I had NEVER HEARD OF BRATS OR METTS before I moved here. Becky --------------------------------------------------------- Refd:3256 becks@tso.cin.ix.net 09/29/97 11:58 6605/116 Subject: French chewing We always called it French Chewing, I have also heard it called French chewy. The candy company calls theirs just French Chew. In LARGE pan (probably an 8 qt pan, at least) combine the following: 6 cups sugar 1 pint half and half 1 pint Karo (light) one stick butter (use real butter) 1/3 cake Parawax (four cakes in a pound, use one-third of one cake) Please this on the stove and bring to boil. While that is heating, measure one tablespoon of Knox unflavored gelatin into one-half cup hot water. Stir to dissolve. If it won't dissolve, you can heat it on the stove or in microwave until it melts. (NOTE: the original recipe I have calls for 1 T of crystal flakes, which we always bought at the drug store. The pharmacist knew what we wanted and they always came wrapped in a piece of paper, like a little packet, and only cost a few cents. With the onset of drug store chains, the newer drug stores in my home town do not know what we're talking about. Then someone finally said use Knox gelatin and it seems the same, so I suppose the crystal flakes were gelatin flakes. [Barry, do you know?]) When the candy mixture has boiled for five minutes, add the gelatin/water mixture, bring to boil again, and, using a candy thermometer, boil, stirring only occasionally, until hard crack stage. (you an use the water in a cup method, but the thermometer is more accurate) Too much overcooking and you won't be able to pull it. While it is boiling, get several cookie sheets and oblong pans, etc., ready, by buttering them. I suppose you could spray with oil spray but we always used butter. This is where you are going to need several people, so when it's almost to a hard crack, get them in the kitchen and hands washed, cuffs pulled back, and have them butter their hands and then wait. When the candy is done cooking, pour into buttered pans. I would say this recipe would need at least six cookie sheets with sides, oblong pans, jelly roll pans, etc. It needs to cool for a few minutes until you can handle it, but not so cool it gets hard. Therefore, pour just a thin layer onto each sheet. Using spatulas or pancake turners, bend in edges as they cool and let them melt back into the hot center of the pan. Maybe it's less than one-half inch thick on the pan. Not that thick, actually. As soon as you can handle it, even if you have to keep transferring it from one hand to another, get it up in a ball. It will be like a melty mess and you will feel like it is never going to work and what a mess. Keep working it and then start pulling on it, just a little, and fold the pulled ends back into your hand. If it's still to hot, lay it back on the cookie sheet for a minute and keep working with it. Your hands will get kind of red. Sometimes it' s best for an adult to mess with it until it is a little more comfortable to handle and then let the kids pull it. Pull out and fold back, pull out and fold back and just keep doing it and doing it. After a while, the part in the hand that keeps "recieving" the other hand will look brown and harder compared to the rest that is getting pulled. Make an effort to pull this part too and keep your amount of candy relatively the same color. As you pull, it will eventually get lighter and lighter. Supposedly, you pull until it is almost white. If conditions are right and you pull long enough, it will get very hard to pull, the pulled part will look kind of like rope, with lines along the length showing the pulling. If you can lay it down and it all smooths out, you need to pull it more. If it is too humid outside, sometimes it won't get that hard. If you pull it long enough that it is very hard, you can crack it after it dries and suck the candy and chew it. If you don't pull it that long, it is softer and more chewable right when you put it in your mouth. If that is how it turns out, it is easiest to cut with buttered scissors. We always cut it into pieces right away as that's the easiest time to do it. If you do large size pieces, you can wrap it in waxed paper. If you have your ropes be appxorimately pencil diameter, just let them set until they're dry and then put in a bag or container. When I did this with an elementary church youth group, every kid went home with a little bag of candy. For their size of hands, it took about 2-3 kids for one cookie sheet. An adult ought to be able to handle a whole cookie sheet or half a cookie sheet. When starting, the amount to be pulled should be about the size of a tennis ball or a little smaller. Not as big as a softball. You can get a two-person team going and it is a fun thing to watch as well as participate in. If two people have started, each with their own separate amount, they can put the two together when it has been pulled to the point where you can make a rope 18" long or so. Then put the two ropes together. The two people should face each other. Each person's right hand is holding an end of the rope. They should grab the rope with their left hand between the center of the rope and the other person's end. They pull with their hands, the rope stretches, and they transfer the part in their left hand to their right hand and go at it again. If you were overhead looking down on the rope of candy, the north person (facing south) would have their right hand on the west end of the rope. Next would be the south person's (facing north) left hand, then the north person's left hand, and the other end would be the south person's right hand. This will work very much like those salt water taffy machines you see at fairs, etc. This is the quickest way to get the candy pulled. When I was a kid, every year we would have our church youth group out (approximately 20-25 kids) adn this one recipe would be enough for everyone to pull. The same recipe was enough for a family get-together where only 10-15 pulled. The lady who gave us this recipe used to make it to sell and she would pull the whole batch herself, at one time, using a hook on the wall. (We NEVER tried that!). This is a really fun activity. Best in colder weather. Best when not real humid. Best to pull over cement or linoleum (like a basement? or garage or out on the porch, etc.) Hope this hasn't been too long but I wanted to describe the two-person pulling which is much easier than it sounds, and very easy to pick up by observation instead of narration! If there are questions, please feel free to ask me. This is NOT a big messy thing to do, this is FUN and people will remember it for YEARS. THis is a memory-maker. Becky --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/29/97 12:05 54/1 3252 Subject: Re: pig roast Kieth, how did they fix the peppers? Mary Curtis --------------------------------------------------------- Refd:3270 mcurtis@tso.cin.ix.net 09/29/97 12:07 263/4 3253 Subject: Re: Cincinnati recipes I felt that way, -- oh, we untrusting souls--we should know better. The people on this list are always right. When I was at IGA I picked one up and looked on the back. It is made by the Dosch Candy company or some such in good old Cincy Ohio. Mary Curtis --------------------------------------------------------- dbtz@tso.cin.ix.net 09/29/97 21:23 642/13 Subject: Pan Candy When I was a child (in the really olden days), my dad would take us downtown to the sausage place (I think it was Avril's) - oh, it smelled so good in there! Then we'd go to the pie store (don't remember the name, maybe Blue Bird), for several pies. Last of all we'd go to the candy store where they'd have "pan candy" which was in shallow pans and would have to be broken up and put into a bag. The flavors were chocolate, vanilla and strawberry. We liked the strawberry best because it was such a beautiful pink. It was similar to the Doscher's French Chew. Why are most of our best memories connected somehow with food? Dorothy --------------------------------------------------------- Refd:3262 rwhitney@tso.cin.ix.net 09/29/97 21:39 1168/19 Subject: Pepper steak Maybe this has been on this board before, but my sister-in-law just visited from New York City and made this for us - so easy, so good, and looks elegant too: Get some sirloin steak Cut off any fat (so the meat will lie flat in thepan and not curl) Grind some peppercorns and tamp the freshly ground pepper into one side of the meat; let it sit a half hour; then pund pepper into the other side and let sit another half hour ors so. Sprinkle a lot of salt into a frying pan. When it gets really hot, put the meat in the pan and sear on one side two minutes (less or more time depending on thickness of meat.) turn meat and lower heat to medium, sear two more minutes. Then pour over meat: fresh squeezed juice of one lemon, some Worcestershire sauce. Then pour over it one shot glass full of any kind of brandy, light the brandy with a match, and swirl the flames and liquids around. Serve garnished with dried or fresh parsley and chives. It was SO good, so dramatic, especially if you have company always hanging around the kitchen while you cook as I do. And the whole cooking time took about five minutes. We just served it with baked potato and salad. --------------------------------------------------------- Refd:3260 hlawson@tso.cin.ix.net 09/29/97 21:40 156/4 Subject: Tomato Recipes We just canned 116 quarts of tomatoes. If you've got a favorite recipe please send it to me. We can use at least two quarts per week. Yuuuum! Howard --------------------------------------------------------- Refd:3265 Refd:3275 gmueller@tso.cin.ix.net 09/30/97 00:23 529/12 3258 Subject: Re: Pepper steak I posted a similar recipe in msg. #2898 and other variations were posted subsequently. This one is different from all of those, though. When you state that you "pound" the pepper into the steak, are you merely rubbing it into the sides or are you beating/tenderizing the steak in a manner which makes it subtantially thinner? Your recipe sounds tasty (no chives for me, though) and far easier to prepare for more than couple of guests at a time in a domestic kitchen. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- Refd:3261 Refd:3281 rwhitney@tso.cin.ix.net 09/30/97 08:32 710/16 3260 Subject: Re: Pepper steak She didn't actually pound the pepper into the steak, more tamped it in just with hands I think. But the pieces of meat we used were thin already. She said the important thing was to cut out any fat so the meat stays flat in the pan and doesn't curl up as it cooks. She said she had been told that the pan was hot enough when you see the salt begin to smoke, but she had never seen it smoke, and neither did I when we cooked this together, so we just guess as to when the salted pan is hot enough. We left out the chives, too, Gary, but I thought I'd better mention them since they were in the original recipe. BTW, the name for this can be "steak au poivre flambe" if you're set on impressing folks. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/30/97 09:55 758/10 3257 Subject: Re: Pan Candy I had that candy and used to make it as a child. My cousin coming down from Vermont again next week reminded me about it when she was here buying the made in Cincinnati French Chews. I called Schneider's in Bellevue to see if I could get the recipe. No luck on the call so I will call again. It seems if I could make it when I was 14 I could make it now. Maybe the recipe was in the Fannie Farmer Cookbook. I don't have one, but I must have gotten the recipe from a cookbook, and that one seems like the standard. Yes, it was called pan candy. All I know is it definitely had a lot of butter in it. Maybe it was like a cross between caramel and butterscotch. In between in chewiness. Ummmm it was delicious, that butter and sugar. Mary Curtis --------------------------------------------------------- becks@tso.cin.ix.net 09/30/97 19:05 389/7 Subject: failed angel food cake I just made a cocoa angel cake from a recipe from the Joy of Cooking. It came out of the oven no taller than when it went in. I think I didn't beat the eggs stiff enough. It said "stiff, but not dry." They were stiff, held a peak, you could make a trough and the sides held, etc., but as I folded in the dry ingredients, maybe I stirred it too much. What a disappointment. Becky --------------------------------------------------------- Refd:3267 fidelis@tso.cin.ix.net 09/30/97 19:17 132/3 3259 Subject: Re: Tomato Recipes Howard, Wow! What an accomplishment to be proud of. When the snow is flying, you will really enjoy the tomatoes. :-) Lou --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/30/97 20:50 174/3 Subject: Please hold on the rib recipe I may have made an error on the rib recipe. Please let me get back on that. That's what happen when you think you remember a recipe and don't check it out. Mary Curtis --------------------------------------------------------- becks@tso.cin.ix.net 09/30/97 22:49 770/18 3264 Subject: Re: failed angel food cake Part II I really wanted some chocolate angel food cake and it was SO disappointing so I decided to have another go at it. Used a different recipe, Pillsbury's cook book, added about 1/4 cup cocoa and followed directions exactly. Halfway through, had hubby put the oven on preheat. You guessed it, I baked it almost the whole time on preheat instead of bake, so the top of kind of charred, but the cake rose and is absolutely delicious. Tonight was my first use of the Just Whites powdered egg whites I bought recently. If I had used fresh eggs, I never would have made the second cake. Imagine, if I had used fresh eggs for both cakes, I now would have been trying to figure out what to do with 24 yolks! I hate waste. I think this is a good product. Becky --------------------------------------------------------- rwhitney@tso.cin.ix.net 10/01/97 04:20 143/2 Subject: pepper steak omission I forgot to say you put a pat of butter (real butte) on each piece of steak when you are sprinklin them with the lemon juice and W. sauce. --------------------------------------------------------- Refd:3269 kstrom@tso.cin.ix.net 10/01/97 07:37 151/3 3268 Subject: Re: pepper steak omission This recipe work with fileted, skinless chicken breasts too, though the cooking time must be adjusted. Hmmm... poulet au poivre flambe?! Kristina --------------------------------------------------------- kbowdler@tso.cin.ix.net 10/01/97 10:56 208/4 3255 Subject: Re: pig roast I assume by Keith, you meant me!! I have been called Keith all my life for some reason. Kevin is just too close, I guess. The peppers were just raw, sliced. They were way better than store-bought. krb --------------------------------------------------------- Refd:3271 mcurtis@tso.cin.ix.net 10/01/97 15:45 154/2 3270 Subject: Re: pig roast Kevin, I apologize for using the wrong name. I think my brain isn't working so well hopefully because I have so many things on my mind. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/01/97 15:47 321/5 Subject: ribs again OK here we go with a correction on the ribs. Here's how you do it. Season them first, Cavender's is good, then brown them in a hot oven or broiler to get rid of the excess fat. Cook them for 8 hours in a crockpot with nothing added. Then brush them with barbecue sauce and grill or bake till browned. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/01/97 15:56 987/19 Subject: barbecued pork supreme while checking my pork stuff I found this and thought it sounded good Barbecued Pork Supreme 1 6-ounce can tomato sauce 1 Tbs margarine 3 Tbs chopped green onions 1 to 3 Tbs brown sugar 4 dashes hot sauce 1 tsp or more lemon juice 1 cup cubed cooked pork (or strings) 1 1/8 tsp prepared mustard 1 - 2 Tbs Worchestire Sauce 2 burger buns toasted on hot grill Saute onion in the margarine till soft. Add tomato sauce, brown sugar, and Worcestershire Sauce. Simmer for approximately 20 minutes. Add the cooked pork, and heat. Serve over the grilled buns. Note: This is a nice dish for a couple of people, but I am sure you could get at least 3 sandwiches out of it. Also, I don't think you would need to turn on a grill, you could grill the buns on top of the stove, or serve them as is. You could probably double the sauce recipe and use leftover pork. Mary Curtis --------------------------------------------------------- Refd:3274 kstrom@tso.cin.ix.net 10/01/97 17:11 167/3 3273 Subject: Re: barbecued pork supreme/cincy recipes Mary, that's another one! Pulled pork bareque sandwiches, especially with coleslaw. Did you ever send something to that group? Which one did you pick? Kristina --------------------------------------------------------- melmarsh@tso.cin.ix.net 10/02/97 15:04 1769/52 3259 Subject: Re: Tomato Recipes The following is an Indian dish from the Punjab region. It is a bit spicy in the mouth, so you may want to adjust the seasonings to suit your taste, and perhaps also serve a raita (yogurt dish) along with it -- perhaps cucumber raita. Served over rice, the garbanzos and rice combine to make a complete protein. Also, this is fat-free. GARBANZO AND TOMATO STEW 1/3 cup water 1 large onion, sliced fine 1 piece (1 inch long) fresh ginger, peeled and minced fine 2 cloves garlic, peeled and minced 1 teaspoon whole coriander seed 1 teaspoon cumin seed 1 teaspoon black mustard seed (or yellow will do) 1 teaspoon curry powder 1 quart tomatoes (or 2 cans) 1 grren bell pepper, diced 1 red bell pepper, diced 3 cups cooked, drained garbanzo beans (or 2 cans, drained) 1 Tablespoon garam masala 1/2 teaspoon salt (optional) Place water into heavy saucepan. Saute the onion, ginger, garlic, and spices in the water over medium-low heat, stirring frequently, until onion is tender. (about 10 minutes) Add tomatoes. Simmer uncovered 10 minutes. Add green and red bell peppers and garbanzo beans. Cover. Reduce heat, simmer 30 minutes, stirring occasionally. If it seems too thin, cook uncovered to desired consistency. Stir in garam masala and (optional) salt. Serve over rice. (Basmati rice is nice here) Note: garam masala is an Indian spice mixture available at Indian groceries s.a. Patel Bros. in Roselawn, Asian Market in Sharonville, or Jungle Jim's. CUCUMBER RAITA 2 cups plain yogurt 1 medium cucumber, peeled, seeded, chopped 2 Tablespoons fresh mint, chopped (or 1 Tbsp. dried) 1/2 teaspoon salt dash black pepper Mix all together, cover and refrigerate at least 1 hour. ========================================================================== --------------------------------------------------------- Refd:3276 mcurtis@tso.cin.ix.net 10/02/97 16:14 432/6 3275 Subject: Re: Tomato Recipes I'm glad you posted this recipe. I have a bean can (a large metal can that held popcorn from Sam's). I was going through the bean can yesterday. I have so many different kinds of beans that I have to store them in something because they were taking up so much room. But lucky me. When I find a half bag of garbanzo beans, and then I find this yummy recipe, I know that it is worth the trouble of storing them. Mary Curtis --------------------------------------------------------- dbtz@tso.cin.ix.net 10/02/97 19:48 225/10 Subject: Tofu recipe I need a very simple tofu recipe (e.g. chili). Some months ago someone posted tofu recipes on this board, but I don't know how to go back and look for them. Thanks! Dorothy P.S. I have the extra firm tofu in a box. --------------------------------------------------------- Refd:3278 Refd:3280 mcurtis@tso.cin.ix.net 10/02/97 20:41 373/6 3277 Subject: Re: Tofu recipe Dorothy, just use any vegetarian chili recipe, and add tofu chunks the last 10 minutes or so. They will be like meatballs. Mary Curtis (It is very hard to find something in our archives, but it is so much fun looking. You find wonderful recipes you didn't even know. Just go back to 100 or whatever that number is, it will come, and start meandering?? Mary Curtis --------------------------------------------------------- Refd:3284 mcurtis@tso.cin.ix.net 10/02/97 20:51 2239/35 Subject: Bittersweet brownies Well, my son and his wife and new baby, Henry, are coming tomorrow to stay a week. Henry is being baptized Sunday. One of her relatives is having a party, so I don't need to prepare for that, but I want to cook like crazy while they are here. Tonight I am cooking up a hen that was in my freezer so the broth can chill overnight. Tomorrow night I will make chicken and dumplings. But I wanted to make a real treat and decided to make this recipe from my friend Joel. I wanted to share it with you all. Chocolate Brownies 4 oz Bittersweet Chocolate 3 eggs 1 1/2 cups sugar 3/4 cup flour sifted 6 tbls butter 1 1/2 cups walnut sifted 1 tsp vanilla 1/2 tsp salt Allow eggs and butter to come to room temperature. Preheat the oven to 350. Lightly butter the 12" x 7 1/2" baking pan. Chop the chocolate into small pieces and melt in the top of a double boiler over _not in_ simmering water. Stir until smooth and melted. Combine and cream the sugar and butter using an electric mixer. Beat until smooth. Add the vanilla and the salt. Beat in the eggs one at a time. Beat at moderate speed until thickened and increased in volume (about 5 minutes). Add the chocolate. Beat until well belended. Remove the bowl from the mixer and fold in the flour. Fold in the walnuts. Pour into the prepared pan. Smooth the top. Bake until done in the center (35-40 minutes). Remove from the oven and let rest in the pan for 30 minutes. Note: I wanted you to have this recipe, because these are probably the best brownies I have ever tasted in my life. We tasted the dough and couldn't believe how good it was. I followed the directions on the box of chocolate and microwaved it for about 2 minutes. Also, I didn't use that many nuts. I had chopped pecans in the refrigerator and used them, but saved some for the other recipe that I want to try. I said to let the eggs and butter come to room temperature because eggs beat up better that way, and the butter creams so much better, too. Oh, wait till you taste these. I happened to have a pan this size, but if you don't maybe you can use 2 8-inch cake pans or some pie pans. Mary Curtis --------------------------------------------------------- kit@tso.cin.ix.net 10/03/97 00:43 191/6 3277 Subject: Re: Tofu recipe To find tofu recipes just type m.s a tofu Then wait for a few minutes for TSO to search through the board and list all the references to "tofu". m.s a tofu = message.search all tofu --------------------------------------------------------- Refd:3283 mcurtis@tso.cin.ix.net 10/03/97 09:43 305/4 3260 Subject: Re: Pepper steak I buy cracked pepper from the Mediterranean Store by Findlay Market. I know it would be great for this. I buy mine in bulk and store it in a jar. However, any of the ethnic stores probably sell this stuff in bulk. It comes out a little larger grain than the pepper from a pepper mill. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/03/97 09:50 1277/28 Subject: Brownies 2 I like this recipe better than the first one. Chocolate Syrup Brownies 1/2 cup butter 2 tsp vanilla 1 cup sugar 3/4 cup chocolate syrup 3 eggs 3/4 cup walnuts chopped 1/2 tsp salt 1 cup all purpose flour Preheat oven to 350. Cream butter, sugar and eggs until very creamy and well blended. Add salt. Stir in flour and blend thoroughly. Add chocolate syrup, vanilla and chopped nuts. Blend well. Thoroughly grease and lightly four a baking pan. Turn the brownie mixture into the pan. Smooth the top and bake for about 35 minutes or until a toothpick inserted comes out clean. Note: I used some syrup I had down in the cabinet. I had bought it in the food section at Value City. It was bittersweet amaretto and good enough to die for. However I would love any chocolate syrup in this recipe. Also my smaller pan was holding the other brownies, so I used the regular long pan that I make cake in. The brownie mix only fit in the middle but as it baked it spread out. This worked out fine. I suggest, also that you sift a little 4-x sugar on these. The original recipe called for walnuts for garnish, but I was working with my crushed pecans and didn't have enough. The sugar will do fine. Mary Curtis --------------------------------------------------------- dbtz@tso.cin.ix.net 10/03/97 20:43 82/3 3280 Subject: Re: Tofu recipe Thanks Kit for the search board directions -- I found lots of posts! Dorothy --------------------------------------------------------- dbtz@tso.cin.ix.net 10/03/97 20:47 175/5 3278 Subject: Re: Tofu recipe Mary, thanks for the info on tofu chili. I wasn't sure how long the tofu should cook, I didn't want it to overcook and get the consistency of an Art Gum eraser! Dorothy --------------------------------------------------------- becks@tso.cin.ix.net 10/04/97 13:58 781/27 Subject: Becky's Super-Easy (& good) brownies Mary's recipes sound wonderful but this is a really wonderful recipe and so easy that my eight-year-old son makes it all by himself. Preheat oven to 350 In large pyrex mixing bowl, melt two sticks butter or margarine. When melted, remove from microwave and use this bowl as your mixing bowl. (If you only have metal mixing bowls, melt the butter in a measuring cup or something and pour it in your metal mixing bowl.) Add: 2 cups sugar 1 1/3 cup flour 4 eggs 1/2 cup cocoa 2 teaspoons vanilla 1/2 teaspoon salt Mix well. Last add 1 cup chocolate chips. Stir well. (I mix all this by hand, no mixer.) Pour into greased oblong cake pan. Bake 20-25 minutes. These are the brownies I took to the TSO picnic. Becky --------------------------------------------------------- snewmark@tso.cin.ix.net 10/04/97 22:48 856/26 Subject: Another Brownie Recipe! I clipped this from the Enquirer years ago and still find it the easiest, richest brownie around: Chocolate Chip and Walnut Brownies 3 squares (1 oz.@) unsweetened chocolate 1/2 cup butter or margarine ! cup granulated sugar 2 eggs 1 tsp. vanilla 3/4 cup sifted all purpose flour (I just use a strainer for this small amt.) 1/2 chocolate chips 1/2 cup broken walnuts Preheat oven to 350. Melt chocolate and butter in a heavy duty medium saucepan over medium heat. Remove from heat and stir in sugar. Whisk in eggs one at a time, whisking until smooth. Add vanilla. Stir in flour, chips and nuts just to blend - do not overmix. Spread into a buttered 8 inch square baking. pan Bake until set and slightly pulled away from pan at edges - about 30 minutes. Be careful not to overbake. Cool - cut into 16 large brownies or 25 smaller ones. Enjoy! --------------------------------------------------------- fidelis@tso.cin.ix.net 10/05/97 22:33 225/4 Subject: Puffs For my sons birthday, I did not fix a cake. His wife did that. I fixed cream puffs. They were delighted. Have been thinking about cream puffs ever since we went to the Oktoberfest Zinzinnati last month. Yummy. Lou --------------------------------------------------------- Refd:3288 kstrom@tso.cin.ix.net 10/06/97 07:39 128/3 3287 Subject: Re: Puffs Lou, yesterday on Baking with Julia she did a special on that very topic, including eclairs. What is your recipe? Kristina --------------------------------------------------------- jknueven@tso.cin.ix.net 10/06/97 10:20 135/6 3227 Subject: Re: tso help Try typing in "help f-faq" (without the quotes) to get a start on what help is available on TSO. Joe Knueven Sysop, User Support --------------------------------------------------------- fidelis@tso.cin.ix.net 10/07/97 19:38 457/9 Subject: Puffs My Cream Puffs are a regular recipe. Filling for Cream Puffs: Blend 8 oz.plus 4 oz. cream cheese with 3/4 cup milk Blend instant vanilla pudding 1 1/2 boxes with 2 1/4 cup milk. Combine these two in a large bowl and mix until smooth. Add vanilla if you wish. I use B.Crocker or D. Hines milk choc.frosting. Melt it a tiny bit and I use the microwave to do this. Just soften it a little, so it can be drizzled over the tops of the filled cream puffs. --------------------------------------------------------- tlcborn@tso.cin.ix.net 10/18/97 09:38 657/10 3235 Subject: Re: creamsicle cake NOTE: I am unable to find orange supreme cake mix in the Cincinnati area. I substitute Lemon Supreme Cake Mix and it turns out fine. I always use low fat cool whip, skim milk, and sugar-free vanilla pudding because we are watching our calories. The last time I made this I used no-fat buttermilk because I had it in the refrigerator and I like to use it whenever I am able because I think it is good for you. None of these things are necessary, as the recipe as it stands is a very good one. Mary Curtis ================================ Mary, I"ve looked for YEARS for an Orange Supreme Cake mix. I finally found it at the West Chester Meijer's. --------------------------------------------------------- fidelis@tso.cin.ix.net 10/21/97 19:46 47/1 Subject: Where? Mary, where are you? It has been a while. --------------------------------------------------------- Refd:3295 rwhitney@tso.cin.ix.net 10/23/97 07:41 231/3 Subject: Need baked squash recipe The only way I know to cook squash is: cut it in half, put it in a shallow pan that has some water in it, and bake. Serve with butter and salt and pepper. Acutally this always is pretty good. But anyone have any other ideas? --------------------------------------------------------- Refd:3294 Refd:3296 kstrom@tso.cin.ix.net 10/23/97 07:59 312/5 3293 Subject: Re: Need baked squash recipe Peel, chop and steam a large butternut squash until tender. Drain thoroughly then puree. Substitute for pumpkin in any pumpkin pie recipe, using the exact amount of pumpkin called for and omit the nutmeg if in the recipe. This is delicious and some members of my family prefer it to pumpkin pie. Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 10/23/97 08:00 94/3 3292 Subject: Re: Where? >Mary, where are you? It has been a while. I agree... is everything all right? Kristina --------------------------------------------------------- rapp@tso.cin.ix.net 10/23/97 08:06 145/2 3293 Subject: Re: Need baked squash recipe I do it pretty much the same except in the center I put a bit of brown sugar/orange juice/margarine and kind of spread it across the squash. --------------------------------------------------------- rapp@tso.cin.ix.net 10/23/97 08:08 336/5 Subject: Veggie burgers I made some from scratch: ground up fresh mushrooms, onion, carrot zucchini, cashews (a little), soft breadcrumbs. They were really dellicious but did't stay together well as patties. Any suggestions? More flour? (I used only a tad); dry breadcrumbs instead of fresh? Egg white? What is it that gives the firmness of texture? --------------------------------------------------------- Refd:3298 Refd:3391 kstrom@tso.cin.ix.net 10/23/97 12:53 455/7 3297 Subject: Re: Veggie burgers I myself prefer Morningstar Products, the latest of which is Spicy Bean Burger which the meat eaters and vegetarians in my home both asked whether there was meat in it. As far as getting the home-made ones together, from my experience there is no etched in stone formula. More breadcrumbs would help... also, making the mix the day before and letting it chill for 24 hours is magic... when you do this you often don't have to add anything. Kristina --------------------------------------------------------- Refd:3299 rapp@tso.cin.ix.net 10/23/97 15:19 160/3 3298 Subject: Re: Veggie burgers I like the Morningstar Farms too, but there's nothing like the taste of *fresh* mushrooms, etc. Actually, it tasted a lot like homemade mushroom stuffing. --------------------------------------------------------- sallen@tso.cin.ix.net 10/23/97 17:12 284/5 Subject: Re: squash pie At our house we enjoy "pumpkin" pie made from cushaw. It naturally sweeter than pumpkin and we think it is better. Cushaws are tall, green and white striped squash. We cook the squash, measure it into pie quantities and freeze it making pie all through the winter. yummy! Sara --------------------------------------------------------- stoneraa@tso.cin.ix.net 10/25/97 17:20 379/6 Subject: Crockpot cooking Gave my 3 1/2 quart crockpot to my sister because I really didn't use it that much. Have decided now that I want to try crockpot cooking again - that it might be really handy for busy or low energy days. Should I buy a 3 1/2 quart or 5 quart, a round one or an oval one, one with a lift-out liner or attached liner? Usually I'm just cooking for two people. Thanks, Aquila --------------------------------------------------------- Refd:3308 kstrom@tso.cin.ix.net 10/26/97 11:49 56/2 Subject: Squash Recipes See the Taste section of today's Enquirer. Kristina --------------------------------------------------------- Refd:3303 rwhitney@tso.cin.ix.net 10/26/97 14:06 112/2 3302 Subject: Re: Squash Recipes Thanks, Kritstina, I saw it too - was just about o post that The Enquirer sure answered my squash question. --------------------------------------------------------- stoneraa@tso.cin.ix.net 10/27/97 09:02 789/12 Subject: Cooking with gas or electric or ? Growing up, I saw my mom cook on a wood stove and then on a gas range. As an adult, I have always cooked with gas. My old Magic Chef range has been having a few problems (oven). Also, sometimes I think using gas has made me dizzy. Am looking at *either* trying to get the Magic Chef serviced *or* replacing it with an electic range. When we bought our microwave oven, I was worried about potential dangers and still don't stand directly in front of it when it runs. Looking at buying a crockpot (as mentioned in an earlier post) has me thinking about how the nutritional value of food cooked in slow cookers is affected. Do any of you know about the health (and nutritional) aspects of different types of cooking? Or can you suggest a good source for such information? - Aquila --------------------------------------------------------- Refd:3305 Refd:3647 syl@tso.cin.ix.net 10/27/97 12:08 336/9 3304 Subject: Re: Cooking with gas or electric or ? Aquila.. if you get a new range, I strongly suggest a smooth top one. They are so easy to keep clean.. no more messy burners. That and a self cleaning oven make working in the kitchen a dream.. Life is goooood!! (You can tell that housework is not my fun thing and will take all the user friendly appliances that I can). Syl --------------------------------------------------------- Refd:3306 rwhitney@tso.cin.ix.net 10/27/97 13:43 418/6 3305 Subject: Re: Cooking with gas or electric or ? I have always cooked with electric and now have a smooth-top range and Sylvia is right - it is so so easy to clean. I too have a self-cleaning oven (and a self-defrosting refrigerator) and it does make things so much easier. However, I know that if you are used to cooking on gas burners, that I think you can calibrate the flame more exactly than you can an electric burner - for things like slow simmering etc. --------------------------------------------------------- Refd:3307 syl@tso.cin.ix.net 10/27/97 16:46 892/18 3306 Subject: Re: Cooking with gas or electric or ? Rosemary, it definitely takes some getting used to.. I am sure that all of us who use the electric shut the "burner" off several minutes before the cooking time is over because of the lasting heat. It can be a pain to former gas users to have to start the heating in advance of actually getting to use it because of the time required to get the "burner" up to speed. It is well worth it in my estimation.. The only time I use gas now is in the motorhome and that is disappointing because it doesn't get as hot. Maybe the propane doesn't burn as hot as natural gas??? *I understand that the newest models have almost instant heat though. I am waiting for our stove to go kaput so I can get a newer nodel. This one is an early version and is about 12-14 years old. It has the white ceramic top and still looks pretty good considering the **** it has gone through with two boys. Syl --------------------------------------------------------- Refd:3309 hlawson@tso.cin.ix.net 10/27/97 17:56 677/9 3301 Subject: Re: Crockpot cooking I think a crockpot with a liner that you can take out and put in the sink to clean is a lot better. Ours is a cheapie from Walmart and it has HI and Low. Hi is too fast if you work and Low is about right for 8 hours. A lot really depends on the recipes you have. That is where we fell down on using it. I've been using a pressure cooker lately and found that to be of more use to us. It took 40 minutes for a 2.5 lbs chuck roast after I browned it. Then I took the meat out and cooked veggies in the broth for about 5 min. Took out the veggies and added flour, etc. and It was very good. We cook exclusively from scratch. Well, we cheat with a few things. Howard --------------------------------------------------------- hlawson@tso.cin.ix.net 10/27/97 18:09 871/12 3307 Subject: Re: Cooking with gas or electric or ? We hate our Magic Chef gas stove. If you stir a pot it moves the black grate right off it's spot and tips the pan. It goes out on us so much on low. We've had 6 months of trouble with the igniters and I only got it repaired by calling Magic Chef, who was non-supportive, but I also told the dealer to give back the money I gave them for the service call. Finally they got it fixed. Comparing our two houses, one with this gas stove and the other with an electric Jenn-Aire, I know the electric is faster but you have to keep your burner elements uptodate. If you go gas, then get a sealed burned and make sure the grates won't move around. PS our stove is only 4 years old and the only good thing about it is the "griddle in the middle" which is also a 5th burner. That's my ramblin's. Howard PS#2: I didn't really mean to dispute anything anyone else said. --------------------------------------------------------- Refd:3310 kstrom@tso.cin.ix.net 10/27/97 20:26 927/14 3309 Subject: Re: Cooking with gas or electric or ? I have the Roper version of a Jennair and wow is is a bear to clean. In an ideal world, I would have a kitchen which had a gas cooktop (whose grates did not rock 'n' roll as Howard mentioned), a double oven (electric) and an old fashioned fireplace that had a baking and cooking area incorporated into the design. In my real world, the Roper works great though the oven is off by 25 degrees. I have an above the stove microwave (GE) which I love and adore (serves as a vent hood as well). Oh yes, I forgot to say in the fantasy kitchen one of the ovens would be convection, the other regular. Though I have used electric for stove top cooking for over 20 years now I still think gas is better. And the real kicker is that when I lived in Canada in my log cabin using an old cast iron woodburning stove I did my best cooking and canning (but then that was pretty much all I did in those days!). Kristina --------------------------------------------------------- Refd:3312 mcurtis@tso.cin.ix.net 10/27/97 22:04 317/5 Subject: gone but not forgotten My dear friends, I have been on sabbatical since my computer has been upgraded. I have missed you all so much. I have so much catching up to do. I hope to get to my mail and take care of the important business, thinking of ways to come up with wonderful ways to cook. I will be back with you soon. Mary Curtis --------------------------------------------------------- Refd:3315 lindast@tso.cin.ix.net 10/28/97 00:26 572/11 3310 Subject: Re: Cooking with gas or electric or ? Here is my two cents worth. The only time I cooked on gas was the first eighteen months of my first marriage in the mid sixties. Last year after much shopping I bought the stove of my dreams. It is a GE, it has a smooth top,black and gray,a dream to clean. The burner gets as hot as fast as gas. One adjustable burner that can be large or small. It is smaller than the other two small burners when it is small and larger than the large burner when it is larger. A self cleaning oven that I put my broiler pan in when it gets real nasty. Life is good!!! Linda @@@ oops --------------------------------------------------------- Refd:3313 rwhitney@tso.cin.ix.net 10/28/97 03:04 261/4 3312 Subject: Re: Cooking with gas or electric or ? I think Linda and I have the same cook-top and I love it too. The burner with the inner and outer ring makes simmering nice - on low on just the inner ring. And as we all keep saying, cleanup is a dream after years of taking burners apart, drip pans, etc. --------------------------------------------------------- rwhitney@tso.cin.ix.net 10/28/97 03:11 947/13 Subject: Dream kitchens I almost have my dream kitchen. When we moved here 4 years ago, we remodeled the kitchen and I got to choose. Already in place were the frost-free refrigerator with icemaker and cold water dispenser in the door - it is about ten years old I think but works great. Also in place were the electric oven and the built-in microv=wave above it as Kristina described. I added a second oven, GE combination regular/convection, and I love it. When I do my monthly bran-muffin baking marathon, it is great to have two ovens, and the convection oven bakes the muffins so much more evenly than the other one. WE replaced the old cooktop which included an old Jennaire grate, with the new smooth top. I am not sorry - we grill outdoors, even in winter, if we want to grill. And the other feature we added that I just love is instant hot water - almost boiling hot - in a separate faucet. So easy for tea, instant soups, etc. I feel very lucky. --------------------------------------------------------- Refd:3316 rwhitney@tso.cin.ix.net 10/28/97 03:12 49/1 3311 Subject: Re: gone but not forgotten Mary - so glad you are back! We misse dyou! --------------------------------------------------------- abate@tso.cin.ix.net 10/28/97 08:46 789/19 3314 Subject: Re: Dream kitchens Like Rosemary, I was also able to build my dream kitchen. We did it about 4 years ago when we expanded the house. Let's see: 4 electric burners 4 gas burners 2 flat panel burners Up and down electric ovens Convection Oven Microwave (individual unit--Amana--the best) We also added a small additional sink. The best part is the 35 feet of running counter on one side with an extra wide space at one end. I don't know HOW people live without lots of counter space. On the gas/electric debate, I must say, I grew up with electric and felt very uncomfortable adding gas. As I have lived with it, I find that I use it more and more and really like it. I still go to the electric for some things (long simmering soup for one), but just about everything else starts out on gas. Anne --------------------------------------------------------- Refd:3320 mcurtis@tso.cin.ix.net 10/28/97 09:45 629/9 Subject: slow cooking Of course fresh vegetables and fruit are always the best, but lots of things are better when cooked. The early Americans all slow cooked using a pot hung in a fireplace. They all did survive. I think a crockpot is handy to keep the dressing in on Thanksgiving. It is also handy for heating the potpourri. I do know this, I would always get a lining that comes out. Right now I am searching for a lid to replace my broken one. I guess I will have to go to a Corning Wear Outlet where they sell lots of different kinds of lids. The man at the Glass Barn told me just to buy a new one because replacement ones never fit. --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/28/97 09:50 1002/14 Subject: pomegrantes I don't know if it is convenient for any of you to go to the Riverfront. A few weeks ago I found apple-size pomegrantes at Discount Produce. They were beautiful. They were 3 for a dollar, a good price. Well a few weeks ago I went to Fries to buy my bushel of apples (which last forever), and my oranges, which also last and we use them mostly for fresh juice. I could not believe my good fortune. I was able to get a case (35, I believe) of pomegrantes apple-size for $6.00. Can you believe what a bargain that is. This wonderful fruit is so underused. We always felt lucky when growing up if we could have one of these for ourselves during the autumn season. But now my Russian immigrant friend tells me that she puts them in rice pudding. I began to think about it and you could put them in lots of things including salads. You need to want them enough to take the skin off and pull out the seeds. The taste is your incredible reward. Every child I know treasures them, Mary Curtis --------------------------------------------------------- Refd:3319 Refd:3325 kstrom@tso.cin.ix.net 10/28/97 12:21 581/9 3318 Subject: Re: pomegrantes Whoa... amazing! I just bought a pomegranate the other day too (note: just *one* ). I remember discovering pomegranates as a child... so sensual, so sweet, so biblical in a way. Hmmm... wonder if they are botanically related to the cranberry? Regardless, there is something about this fruit that is equisite. In re use, I get pretty primal... I just like to open them up and savor each little morsel. With this one though, I think I will run half of the ruby gems through a sieve and do something creative with the juice. Recipes, please, if anyone has some! Kristina --------------------------------------------------------- Refd:3322 rwhitney@tso.cin.ix.net 10/28/97 13:01 128/2 3316 Subject: Re: Dream kitchens Wow, Anne, I would love to see your kitchen! Four electric and four gas! You must have some terrific meals at your house. --------------------------------------------------------- fidelis@tso.cin.ix.net 10/28/97 20:39 35/2 Subject: Mary Glad you are back with us! Lou --------------------------------------------------------- brutus@tso.cin.ix.net 10/29/97 07:15 140/2 3319 Subject: Re: pomegrantes I don't know about being biblical, but they play a major role in Greek Mythology. Are six seeds really worth six months of fall/winter. --------------------------------------------------------- stoneraa@tso.cin.ix.net 10/29/97 09:47 928/23 Subject: Frozen Peanut Butter Pie Thank you all for the information and advice on gas or electric cooking, slow cookers, etc. in regard to repairing/ replacing my Magic Chef gas range and getting by until I do. On getting by temporarily without an oven, here is a recipe from a friend for a dessert I made for Sweetest Day instead of baking a heart-shaped carrot cake this year. We love peanut butter flavor. Frozen Peanut Butter Pie 8 oz. frozen whipped topping 4 oz. fat-free cream cheese 1/3 cup reduced fat peanut butter 1/2 tsp vanilla 1/2 C. skim milk 1 1/4 C. confectioner's sugar 1 8 in. graham cracker crust Four hours ahead, place container of whipped topping in refrigerator to thaw. Do not stir. In med. bowl at med. speed, beat cream cheese until smooth. Add peanut butter, mix well, add vanilla. Beat in sugar and blend well. Beat in milk. Fold in thawed topping. Pour into crust. Freeze several hours till firm. --------------------------------------------------------- Refd:3324 stoneraa@tso.cin.ix.net 10/29/97 09:51 142/3 3323 Subject: Re: Frozen Peanut Butter Pie Oops! Friend's recipe called for "fat-free" whipped topping. Also, I plan to use a little less sugar the next time I make this. - Aquila --------------------------------------------------------- lindast@tso.cin.ix.net 10/29/97 11:46 688/10 3318 Subject: Re: pomegrantes I remember when we were children pomegrantes were such a treat. Rather exotic for us. I asked my husband about them and he has never tasted them. Im headed for Jungle Jims today. I cant wait for him to see it and taste it. He has done so many wonderful things in his life I am amazed at the little things he has never experienced. He has never been to any of the Cincinnati City parks. That was fun this summer. He has lived in Hamilton all his life and only been to hueston Woods lodge once and had no idea that it was a big park with a beach and cabins. We are having fun showing each other everthing. To those that dont know we are retired and only been married five months. Linda --------------------------------------------------------- rapp@tso.cin.ix.net 10/29/97 20:00 99/2 Subject: stuffed cabbage Does anyone make meatless stuffed (rolled) cabbage? i.e. stuffed with rice or something else? --------------------------------------------------------- Refd:3329 fidelis@tso.cin.ix.net 10/29/97 20:22 189/4 Subject: Pie Aquila, I made a frozen peanut butter pie a month ago. My first one ever. It was very good and melted in your mouth. I drizzled a little choc. syrup on top. Ummmmm Good. :-) Lou --------------------------------------------------------- veltenrj@tso.cin.ix.net 10/30/97 15:03 62/5 Subject: Zwiebach Does anyone have a recipe for zwiebach? TIA Dick Velten --------------------------------------------------------- Refd:3330 kstrom@tso.cin.ix.net 10/30/97 19:34 1802/38 3326 Subject: Re: stuffed cabbage A day ahead, prepare one box of Uncle Ben's Original rice and wild rice combo. Refridgerate. Next day, put a head of cabbage in a big bowl. Pour boiling water over it and let rest for 15 minutes (or go ahead and simmer or steam cabbage the way you have always done it). In the meantime, grate or *finely* chop an onion to equal 1/2 cup. Grate carrots to equal 1/2 cup too. In a frying pan add 1 Tablespoon of oil (extra virgin olive, sesame or peanut are my faves). Add onions and carrots... saute until onions are translucent and *just* on the edge of caramelizing (10 minutes). Mix with rice and beat in to eggs. Add a couple of shakes of salt and pepper. Set aside, Sauce is *really* important for stuffed cabbage. The following is one I like, but Andrea makes a sauce from heaven that she told me was just barbecue sauce and grape jelly...which I actually think is better than mine. Anyway, slice an onion and saute in 1 T. oil til golden then add 2 cans tomato puree, 1/4 c. raisins, 1/4 c. lemon juice and 3 T. honey. Let simmer softly while you roll your cabbage leaves. Take a rounded Tablespoon or two of the mixture on the end of each leaf, tucking in the sides as you go. Sometimes you need to put a toothpick in the roll to keep it together. In a casserole, spread half of whatever sauce you are using on the bottom. Line up the rolls and spread the rest of the sauce on top. Bake at 350 F. for an hour, basting every 15 minutes or so. Variation: For a more complete protein, subsitute 2 cups cooked brown rice and 1 cup canned Great Northern Beans, drained and mashed, for the Uncle Ben's. Another variation: I haven't tried this, but I bet it would be great. Add 1/2 sliced portobello mushrooms to the onion/carrot saute in the first recipe and proceed. Kristina --------------------------------------------------------- Refd:3331 mcurtis@tso.cin.ix.net 10/30/97 22:09 284/4 3328 Subject: Re: Zwiebach I don't have a recipe for zwiebach, but somewhere on this list is my recipe for Dutch Rusk which is the same thing. I love that stuff. I will look for it and see if I can find it unless someone can work there magic on this and find it for us. What a great recipe. Mary Curtis --------------------------------------------------------- Refd:3333 snewmark@tso.cin.ix.net 10/31/97 00:48 192/5 3329 Subject: Re: stuffed cabbage Just want to add another delicious combination for saucing stuffed cabbage: combine a bottle of chili sauce with a can of whole cranberries add one chili bottle of water --------------------------------------------------------- Refd:3332 kstrom@tso.cin.ix.net 10/31/97 08:13 104/3 3331 Subject: Re: stuffed cabbage Oh Susan, that sounds delectable! And would taste good with the rice/bean combo stuffing. Kristina --------------------------------------------------------- Refd:3338 kstrom@tso.cin.ix.net 10/31/97 08:30 714/16 3330 Subject: Re: Zwiebach Mary, Kit taught me how to do the search function and I think it's a good thing for everyone to know, especially on this board. 1. While on the board, at the prompt I typed m.s a rusk (exactly like that) 2. A message came up: Searching may take a long time. You may use control-C to abort this search at anytime. 3. Eight minutes later I had a screenful of every sentence that *ever* mentioned rusk! Fortunately, this was your message #3330 and #1345, where the recipe must be. 13 sentences were reprinted. I don't even *want* to think about how long a search for 'chocolate' would take, and can't even begin to imagine how many screens all the sentences would take!!!!! Kristina --------------------------------------------------------- Refd:3336 kstrom@tso.cin.ix.net 10/31/97 10:54 2651/52 Subject: rusks FORWARDED FROM: /rec/hobby/recipe/bb(#1345) From:mcurtis(mary curtis) 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 -----FORWARDER'S COMMENTS: See gang, it worked! Kristina PS Whoosh does this sound good. The Swedes (obviously) have a tradition of this, but I believe zwieback is a bit different. I will go through my old Swedish/Norwegian cookbooks which my grandmother left to me. The Swedes did have a bread like this though which they called dry toast. --------------------------------------------------------- kstrom@tso.cin.ix.net 10/31/97 11:31 1214/35 Subject: Grandma Strom's Zweiback 1/2 c. milk 1/2 tsp salt 1 cake yeast Flour 1/4 c. sugar 1/4 c. melted butter 3 eggs 1/2 tsp powdered anise Scald the milk and when lukewarm add to the crumbled yeast. Add the sugar, butter, salt, anise and eggs unbeaten and enough flour to handle. Let rise until light.Make into 3 inch oblong rolls, place close together in a buttered pan in rows. Let rise again and bake 20 minutes at 400 F. When cold, cut into 1/2" slices and brown in oven. Delicate Zweiback 6 egg yolks 1 cup sugar 1 tsp anise seed 1 cup flour 1 tsp baking powder 6 whites of eggs Beat yolks until thick and lemon colored, add sugar gradually and continue beating (Grandma did this with a wooden spoon but I am sure a mixer on medium speed would work as well -- that woman was amazing!); add flour, baking powder anise (which you have to pound and sift first). Cut and fold in the egg whites which you have beaten til stiff enough to stand up but not dry. Put the bread in pans, so to rise (I am sure she means bake here) for an hour at 325 F. When baked light brown keep in a cool dry place for a day. Then slice. Then brown slices slowly in the oven or toast over the flame on both sides. Dust with powder sugar Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/31/97 15:17 317/5 3333 Subject: Re: Zwiebach Well one of the things to do is delegate. I knew about this method and tried it once. I think I sat there watching the screen for 25 minutes. And I only have one phone line. That was when I was first learning tso and I lost a lot of friends in those months because my phone was Constantly busy. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/31/97 15:31 1548/28 Subject: our new let's not eat out dish Last night I had to throw something together quickly for us to eat. I had a vague idea about some recipe, but this is the one I made up. It is a really great recipe and uses staples you have available. The only thing you may not have is pancetta--unsmoked Italian bacon. I always try to keep a little in the refrigerator, because even though we try to avoid fat, a little tiny bit for flavoring will not hurt. You can substitue bacon, low-fat ham, salami, or nothing meaty at all. But the pancetta is fabulous. I bought mine at the party source, but any really nice deli should carry it. It is also good with pasta. Pasta pizza 2 slices pancetta 4 eggs 2 tablespoons chopped green pepper 1 roma tomato chopped into small pieces 2 cups cooked spaghetti cut into smaller pieces 1/2 cup cheddar cheese Brown 2 slices pancetta chopped into 1/4 inch pieces in some kind of ovenproof skillet. (Since the pancetta will yield very little fat you will want to preseason your skillet with pam.) Whip the eggs. Add the pancetta, chopped mango, pasta, and tomato bits. After reheating the skillet pour egg mixture into the hot skillet and allow to cook till light brown on the bottom. Sprinkle cheese on top and place in a 350 oven for about 8 minutes or until the cheese is melted and the omelot is set. Note: Feel free to add olives, onions, or anything else that you think would make the omelot good. Any good cheese will substitute for the cheddar. This recipe can be doubled. Mary Curtis --------------------------------------------------------- snewmark@tso.cin.ix.net 10/31/97 18:10 334/5 3332 Subject: Re: stuffed cabbage The sauce alluded to in message #3331 is from a recipe called "Mock Stuffed Cabbage" which creates a casserole of shredded cabbage, meatballs and the sauce above. The taste is excellent and the work about 75% less than steaming the cabbage and rolling up the "pillows". If anyone is interested I'll be happy to post the recipe. --------------------------------------------------------- Refd:3339 kstrom@tso.cin.ix.net 10/31/97 23:16 164/3 3338 Subject: Re: stuffed cabbage *Please* post the recipe! The question that initiated this thread had to do with vegetarian c. rolls, but I sure would like to have this one on file. Kristina --------------------------------------------------------- Refd:3342 nsneed@tso.cin.ix.net 11/01/97 07:41 619/15 Subject: Mormon Beans My sister made these for a family reunion in Utah in September. Easy and good for these cold days! Nan's Mormon Beans Ingredients (can size 15-16oz): I can pork and beans, 1 can kidney beans, 2 cans green beans (french cut or regular cut). Cook together 1/2 lb. bacon chopped, 1lb. ground beef, 1 chopped onion, 1/2 cup ketchup, 2 tsp. vinegar, 2 tsp. mustard and 1/4 c. brown sugar. Cook meats and onion until done. Add rest of ingredients. Simmer together. I haven't tried it, but for non-meat eaters, maybe the Harvest Burger bits could be substituted for the ground beef. I think it would still be good! Ned --------------------------------------------------------- Refd:3341 kstrom@tso.cin.ix.net 11/01/97 08:28 67/2 3340 Subject: Re: Mormon Beans Also, Bush's makes *the* best vegetarian baked beans. Kristina --------------------------------------------------------- Refd:3344 mcurtis@tso.cin.ix.net 11/01/97 10:52 727/10 3339 Subject: Re: stuffed cabbage I made stuffed cabbage last night using a blend of both the sauces. I didn't have much chili sauce, but I didn't need a lot. I added equal parts chili sauce, water and cranberry relish. I also added a little grape jelly for sweetness. I made my stuffed cabbage from 1 cup basmati rice cooked. 8 ounces (or less) grated cheddar cheese, a little chopped celery and green pepper. A few chopped green onions and a sprinkling of pine nuts. I parboiled the cabbage for 5 minutes then dropped into ice water. I added the rice cheese mixture and folded. The rolls were placed in a casserole and covered with the sauce. I baked them in a 350 oven for 30 minutes basting evey so often. They were really good. Mary Curtis --------------------------------------------------------- nkhoury@tso.cin.ix.net 11/01/97 13:51 1016/41 Subject: Coptic Beans Coptic Beans The Copts, the Christians of Egypt, inspired this dish to me. I figure you can do Mormon why not Copts. One of the central elements is the humble ful (sometimes fool) bean. A small brown fava bean which is avaiable in cans. I recommend the Meditarian Store on Elder ST., in Findlay Market, great stuff. Ingredients, Cook 1 cup of brown rice (guess any rice would do, I prefer brown) however much rice there is when you cook one cup use it all 1 can ful beans Juice of one lemon 3 tablespoons of extra virgin olive oil 5 or 6 cloves of garlic, peeled and minced 1 bunch parsley minced 6 or 7 green onions finely chopped 1 generous pinch dired mint 1 tablespoon or more capers (drain the vinegar) 1 tablespoon tamari Salt and fresh ground pepper to taste Mix all the above together, let stand for 1 hour at room temperature to allow the flavors to blend. Then enjoy. Hope you have as much fun eating it as I did creating it. (C) copywrite 1977 by Nicholas Khoury --------------------------------------------------------- nsneed@tso.cin.ix.net 11/02/97 07:40 194/3 3341 Subject: Re: Mormon Beans Well, I wasn't offering the recipe as a vegetarian one. It is actually for those who like some meat, now and then. It really is tasty, and I don't think Bush's makes this type bean yet! (g) --------------------------------------------------------- kbowdler@tso.cin.ix.net 11/02/97 09:32 167/4 Subject: taco salad dressing? I want to make a taco salad, but don't know what kind of dressing to make. vinegar, lime juice, olive oil, and chile powder? anybody got any recipes or ideas? krb --------------------------------------------------------- rwhitney@tso.cin.ix.net 11/02/97 09:46 377/5 Subject: Findlay Market Okay, I've lived in Cincinnati 4 years and never been to Findlay Market and am not sure where or what it is. Is it a bunch of stores? Open air? Open every day or just week-ends? And, where is it exactly? I would be coming south on 75 - what exit to take etc? Thanks - everyone talks about the great fresh and ethnic stuff you can get there - I want to go! - Rosemary --------------------------------------------------------- kh4@tso.cin.ix.net 11/02/97 11:44 121/3 Subject: Biscotti? Does anyone have a good biscotti recipe? I wanted to make some for eating and get started on x-mas gifts too. Karen --------------------------------------------------------- Refd:3352 abate@tso.cin.ix.net 11/02/97 13:09 569/12 Subject: Stuffed Cabbage Sauces I have been intrigued by the stuffed cabbage sauce recipes. Especially the one combining Chile Sauce and Cranberries. I'm putting together the menu for the huge party I have in November to celebrate the Nouveau Beaujolais (this will be our 9th Annual!). What do you all think of using a sauce like this (with the addition of some of the new wine) for really long-cooked short ribs? I think the combination of sweet, wine, and beef would be great. Has anyone ever done anything like this? (Wow, I might even use the stuffed cabbage WITH the short ribs). Anne --------------------------------------------------------- Refd:3349 rapp@tso.cin.ix.net 11/02/97 15:48 256/4 3348 Subject: Re: Stuffed Cabbage Sauces I've used the chili sauce/whole cranberry sauce in the past with meatballs; just cooked the raw meatballs in the sauce til they were done. For the cabbage rolls I do prefer the bbq sauce (hickory) with grape jam, tho. (Jam melts easier than jelly). --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/02/97 21:07 985/13 Subject: findlay market When coming south on 75 take one of the exits to put you over on Central Parkway ( there are a bunch and you know them). Then you get near the brewery near Music Hall, but just before--by the unemployment office. On Central Parkway, turn left at the fried chicken place--there is also a Globe Furniture Store there. Park in the pay lot. Do this for your first trip on the weekend. This is the best thing for you to do. If you are coming the other way reverse and turn left. We have done all ways and this is the best. Later after you get to know your way around you can go up and park by Saigon Market, or Mediterranean Market during the week but not on the weekend. Findlay Market is most open on Friday and Saturday early morning until around 2:00. Some of the people are there during the week. Not many. If you need any more instructions let me know. Take cash, as checks are difficult to deal with unless you are buying something really big. Mary Curti. Have fun --------------------------------------------------------- Refd:3351 Refd:3357 rwhitney@tso.cin.ix.net 11/03/97 18:45 59/1 3350 Subject: Re: findlay market Mary, thanks so much. Looking forward to visiting it. --------------------------------------------------------- kstrom@tso.cin.ix.net 11/03/97 21:34 367/7 3347 Subject: Re: Biscotti? Karen, There are so many kinds of biscotti, did you have a particular one in mind? I have recipes for biscotti all'anice, al burro, comuni, di dama,di famiglia, di novara and tio pavensi (!!!). Some are complicated, some are plain. All are very good though it would take alot of time to post all of these recipes, as I am sure you understand. Kristina --------------------------------------------------------- Refd:3355 mcurtis@tso.cin.ix.net 11/04/97 14:08 396/6 Subject: Findlay Market By the way, never visit Findlay Market without stopping across the street South Side at Saigon Market. What a really great store--great prices. Then bop through the doors of the market to the North Side and head over to the Mediterranean Market (next to the poultry/fish store). The Med. Market is a super place for spices, nuts, dried fruits, and a bundle of other fun stuff. Mary Curtis --------------------------------------------------------- Refd:3354 kbowdler@tso.cin.ix.net 11/04/97 21:35 93/3 3353 Subject: Re: Findlay Market if u go to saigon market, pick up a chinese cleaver and a cast iron wok. must-haves. krb --------------------------------------------------------- Refd:3356 kh4@tso.cin.ix.net 11/05/97 09:25 107/3 3352 Subject: Re: Biscotti? good point! I am looking for easy, and not too sweet. Like a good morning coffee type. Thanks Karen --------------------------------------------------------- Refd:3361 mcurtis@tso.cin.ix.net 11/05/97 10:36 202/3 3354 Subject: Re: Findlay Market Kevin. I bought one of those years ago, but mine kept rusting. I finally found a magnificent specimen at Quality Restaurant Supply. This one is made of the metal that does not rust. Mary Curtis --------------------------------------------------------- dbtz@tso.cin.ix.net 11/05/97 22:16 136/6 3350 Subject: Re: findlay market Mary: I haven't been to Findlay Market for many a year -- where exactly is the Saigon Market or the Mediterranean Market? Dorothy --------------------------------------------------------- Refd:3358 nkhoury@tso.cin.ix.net 11/06/97 10:33 119/2 3357 Subject: Re: findlay market Saigon is South of the Market House on Elder; and the Mediterranean is North of the Market House on Elder. --------------------------------------------------------- Refd:3359 mcurtis@tso.cin.ix.net 11/06/97 12:04 633/9 3358 Subject: Re: findlay market If you remember, Findlay Market is a long enclosed building with outdoor stalls on the East and West Sides. In the center of this building on either side are a door on either side. If you go out the South Door you will see Saigon Market (it is a really rickety building, pay that no mind), and out the North Door is Mediterannean Market. On the Southeast Corner you will smell the most wonderful cooking smell you can imagine. A soul food cook sells cooked ribs and other things that have been smoked. One of these days we will break down and buy some. After I do my shopping I usually have spent all my cash. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/06/97 12:08 979/13 Subject: Sunday Brunch This past Sunday, by a fluke, we wound up in Milford and it was time to eat. We went to the Milcroft Inn where they were serving brunch. It was $9.95. The brunch was wonderful, and we would drive there again, I am certain. There were two areas. Custom made omelots were there and waffles along with Homemade sauces and syrups. My husband chose a carmel one. If looked as though it was made with caramelized sugar, cream, brandy, and crushed pecans. It was wonderful. I will try to duplicate it to come up with a more scientific recipe. The other table contained home made corned beef hash. It was made from scratch with a corned beef brisket. Wonderful and tasty. Here goes the restaurant critic in me. If I could change anything about this great place, I think I would choose a different recipe for the biscuits. The gravy was yummy, but the biscuits weren't so hot. The service was fabulous. Oh, yes, your juice was also included in this brunch. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 11/07/97 18:58 1072/22 3355 Subject: Re: Biscotti?/Biscotti tipo pavesini 6 eggs 1 cup plus 3 Tbsp sugar ('superfine' is best) 1/4 tsp salt 1 tsp. vanilla extract 1/2 cup triple sifted flour 1/4 cup coarsely chopped blanched almonds, lightly toasted Put the eggs and one cup of the sugar in a deep bowl over a pan of hot but not boiling water. Using a wire whisk, beat until very light in color and volume has increased significantly. Take the bowl off the water and beat with a portable mixer at medium speed until the mixture is cooled (about five minutes). Then beat in the vanilla, then the flour, a little at a time. Lightly butter a large baking sheet and sprinkle with flour, shaking off the excess. Drop batter by *teaspoonsful* (use your measuring spoon, not a table teaspoon on the sheet two inches apart. Mix the almonds with the rest of the sugar and sprinkle on top of each biscotti. Bake in a pre-heated 350 F. oven for ten minutes or 'til they are golden brown. About 4 dozen. There are two other ones I like too... al limone (lemon) and di famiglia (good with tea) ... let me know if you want these recipes. Kristina --------------------------------------------------------- rapp@tso.cin.ix.net 11/08/97 06:23 354/6 Subject: Rice WEll, I made the cabbage rolls with rice, and they were great. I did it as Kristina suggested, except I used brown rice instead of the long-grain/wild mix. Here's a question about rice. What's the difference between regular and instant? I mean, what is there about "instant" or "fast cooking" rice that lets it cook in 10 min. as opposed to 30? --------------------------------------------------------- Refd:3363 kbowdler@tso.cin.ix.net 11/08/97 06:33 120/3 3362 Subject: Re: Rice it is parboiled in advance.. it has nutrients removed because of that. for nutrition, always buy regular rice. krb --------------------------------------------------------- Refd:3364 kstrom@tso.cin.ix.net 11/08/97 08:08 666/10 3363 Subject: Re: Rice Even more nutritious, of course, is brown rice. White rice has been processsed, polished and often then coated with glucose and talc. Taking the outer layers off of the rice in this way removes b vitamins, trace minerals and a percentage of protein. It's kind of like the nutritious difference between white and whole grain bread. In some case, though, *only* white rice will work in a recipe for taste and texture. Wild rice, as most of us know, is not truly rice, but a unique grain that grows in Minnesota and Wisconsin in shallow bodies of water. It must be harvested by hand which the Native Americans have a contract to do in most counties. Kristina --------------------------------------------------------- Refd:3365 mcurtis@tso.cin.ix.net 11/08/97 12:34 502/7 3364 Subject: Re: Rice I have been told this time and again about the brown rice. What I can't figure out, though, is how the largest populations in the world the Far East have managed to survive all these centuries not eating brown rice, but rather other kinds of rice. Maybe their rice (as opposed to that grown in this country, for example basmati which I usually use) has the coating on it but it just isn't brown. I can't believe the Chinese take the time to take the outside coating off their rice. Mary Curtis --------------------------------------------------------- Refd:3366 Refd:3367 kstrom@tso.cin.ix.net 11/08/97 20:47 371/6 3365 Subject: Re: Rice Good question, Mary... I have often asked myself that question. I will try to do further research on this subject. I know that is this country various kinds of brown rice are grown...some that almost looks and tastes like white rice. The information I have is based on the products generally available and processed in the US and other Western countries. Kristina --------------------------------------------------------- nkhoury@tso.cin.ix.net 11/09/97 19:10 361/5 3365 Subject: Re: Rice In China, as well here and in most of the rest the world white rice is the standard, why I don't know for sure, maybe because it cooks faster. Why they spend the extra time and effort is baffling to me, just like flour in this country they remove all the bran then add vitamins, makes no sense but that's the way it is and has been for a long time. --------------------------------------------------------- ladyt@tso.cin.ix.net 11/09/97 22:34 347/7 Subject: Reading & Receipes If you like to read murder mysteries, plus have the added bonus of some interesting receipes try reading Diane Mott Davidson's books. The main character in the books is a caterer and intermingled with the story are some unique receipes. I believe there was a receipe for Biscotti in one of the books, sorry can't remember which one though. dl --------------------------------------------------------- Refd:3369 kstrom@tso.cin.ix.net 11/10/97 00:00 237/4 3368 Subject: Re: Reading & Receipes Her books *are* wonderful! And I cannot remember which book that recipe is in either. There are also a number of other culinary sleuths out there on the stands these days. If anyone is interested I will check my archives, Kristina --------------------------------------------------------- Refd:3370 nkhoury@tso.cin.ix.net 11/10/97 07:55 123/2 3369 Subject: Re: Reading & Receipes Robert B. Parker series of *Spenser* mysteries has the protaganist cooking and talking about food and spirits. --------------------------------------------------------- nsneed@tso.cin.ix.net 11/10/97 18:00 248/4 Subject: Pasta recipes I need some recipes using pasta and preferable vegies and cheese. I want to use angel hair pasta, and I want a sald using the bow tie thingies, and anything else. I have looked through some of the past messages, but I could only find a couple. --------------------------------------------------------- bolo@tso.cin.ix.net 11/12/97 14:34 878/18 Subject: Gas vs Electric revisited I am highly opinionated on this matter, but I am much in favor of gas over electric stoves for cooking. I am also much in favor of commercial type home appliances (Viking, Wolff, etc). As far as I'm concerned, they cannot be beat! An electric oven seems to keep the heat more evenly. By the way, for wok cooking and blackening, even a Viking stove does not get hot enough. I purchased a 100,000 BTU camp stove for those types of things (used outdoors, of course!) I will point out that the commercial style stoves benefit from good ventilation, as the kitchen gets hot in the summertime. But, in the summertime, I rarely use the oven or stove, I'm always using my Weber! Bolo PS- The better stoves benefit tremendously from high quality cookware (All-Clad is my favorite). I've also heard that the halogen "flat top" stoves are a decent compromise between electric & gas. --------------------------------------------------------- Refd:3373 wwick@tso.cin.ix.net 11/12/97 19:28 1185/16 3372 Subject: Re: Gas vs Electric revisited You are right about the halogen, I have a Jennaire cook top with the Ceran flat top with halogen & it's nice to cook with, & a cinch to clean. As far as gas vs. electric cooking the real issue is saute & sauce work. I have always believed that with a good pan, a tri-clad bottom , that ccoking with electric heat is as easy as cooking with gas. I wholesale a line (Imperial) of commercial, & commercial units built for zero clearance in the home, and they overcome most of the heat problems by adding lots more insulation, & cutting back on the btu's a bit. The Viking unit is more commercial looking than commercial. It's a handsome range, but if you have ever cooked with a commercial restaurant range, you will find that they have more power (btu's) than the Viking. With repect to the issue of wok cooking, commercial ranges have wok jet burners available with wok rings that allow the use of a standard wok. The wok jet burners concentrate the flame in the center of the wok, and they work well. On the domestic version of our commercial range, we just supply a wok ring and use the standard burner. Ventilation is critical, not only for your comfort, but for safety as well. --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/13/97 14:58 1636/35 Subject: pork tenderloin Last weekend we had company and I wanted to make something simple. I adapted a recipe from one of the tv gurus. I'm not sure which. It went something like this and was magnificent. Pork Tenderloin with Shallots 2 pork tenderloins 2 large shallots 3/4 cup cream 1/2 cup brandy 1/2 stick of butter 8 large mushrooms salt and pepper to taste Cut each tenderloin into 4 pieces. Sit between plastic wrap and flatten with a mallet or meat processor. Melt the butter in a non-stick skillet and brown the pork on both sides caramelizing. In other words do not turn or move until side one is brown. Remove from skillet when tender and keep warm. Meanwhile finely dice the shallots and slice the mushrooms. After removing the meat quickly sautee the shallots and mushrooms. Remove to the plate with the meat. Pour off fat. Deglaze the pan with the brand using a wooden spoon to remove the caramelized residue from the pan. Add the cream and vegetables, and simmer till reduced. Serve the pork tenderloin with the sauce. Note--I just reheated the meat very briefly in the microwave before serving. I used Land of Lakes No Fat Half and Half instead of cream. I used a little of this , and a little of that so these portions are just approximations. The chef who made this used cognac. You could substitute marsala. You could also use chicken breasts flattened instead of pork tenderloin. The brandy and cream sauce were wonderful. I bought a handful of gourmet mushrooms. That way I only used a few really nice ones. We don't want them to cook up. Please feel free to add fresh herbs right before serving. Mary Curtis --------------------------------------------------------- Refd:3377 mcurtis@tso.cin.ix.net 11/14/97 14:36 558/9 Subject: knife sharpeners A nice thing happened to me today. I went to my little local IGA to the deli department. I asked the woman who works there how often she sharpens her knives. We had a conversation about knife sharpeners and she went to the drawer and came back with a small one and gave it to me as a gift. I was flabbergasted. What a day brightener that was. It was the principle of the thing, that she was so kind. By the way, she told me that it is no longer necessary to use oil as this messes up the metal. (people used to put oil on the stone.) Mary Curtis --------------------------------------------------------- Refd:3376 hlawson@tso.cin.ix.net 11/15/97 00:39 212/3 3375 Subject: Re: knife sharpeners What is the sharpener like? How it is constructed? How does it work: How Often does she sharpen her knives. Would really like to know because I have been ponder these mysteries of life too lately, Howard --------------------------------------------------------- Refd:3381 kit@tso.cin.ix.net 11/15/97 11:12 711/12 3374 Subject: Re: pork tenderloin The TV guru that presented this recipe was none other than the Goddess Martha Stewart! I saw the show too...and that recipe lingered with me, so I looked it up on her web page www.marthastewart.com They did not use mushrooms in the recipe. After they added the cream they added basil and finely chopped Roma tomatoes. It looked delicious! I had actually looked up the web page for some herbal relishes they had. One with parsley and mint, another with basil and black olives, one with celantro and fresh ginger. I didn't record these recipe's and they probably aren't there anymore. I really thought Martha's webpage was great! You can watch Martha Stewart Living on channel 12 at 9:00-9:30 am weekdays. --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/17/97 09:37 152/4 3376 Subject: Re: knife sharpeners It is stone with a wooden handle. The woman at the deli sharpens her knives every two days, but we wouldn't have to do ours that often. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/17/97 09:40 306/5 Subject: mastercook Mastercook, one of the most widely recipe program, is available at CompUSA for $10 (in the discontinued bin). If you get it let me know. I just downloaded a patch for my Mastercook Deluxe 4.00. The people that use Mastercook really love the 2 version that may or may not be at Comp USA. Mary Curtis --------------------------------------------------------- Refd:3384 Refd:3385 mcurtis@tso.cin.ix.net 11/17/97 22:20 784/22 Subject: cranberry pie Now that cranberries are in season I pulled out this recipe. I thought it sounded like a good time for it. Cranberry Pie 1 1/2 cups fresh cranberries 3/4 cup pecans, chopped 3/4 cup sugar 1/2 cup flour 1 egg 1/4 cup butter 2 Tbs shortening Combine butter and shortening and melt over low heat. Sprad berries in an 8 inch pan. Sprinkle 1/4 cup sugar and nuts over berries. Beat eggs well and add remaining 1/2 cup sugar gradually. Add flour and melted butter to eggs and sugar mixture. Beat all well, then pour over cranberries. Bake in a preheated 325 degree oven for 45 minutes, or till crust is brown. Note: For a chewier texture, add an additional 1/2 cup cranberries. This recipe may be doubled. If so, use a 10-inch pan, and bake 15 minutes longer. Mary Curtis --------------------------------------------------------- Refd:3388 kstrom@tso.cin.ix.net 11/17/97 23:22 116/4 3382 Subject: Re: mastercook Mary, What exactly is mastercook? What's it like? How much memory does it require? Thanks... Kristina --------------------------------------------------------- lindast@tso.cin.ix.net 11/18/97 00:51 392/7 3382 Subject: Re: mastercook I have Mastercook II and I love it. I know that I dont know enough about computers and downloading to get the full potential. But I love the manu maker. I have put all my diet recipes and make a menu and print the shopping list. Everyting on those recipes and menus come up on the shopping list sorted by where they are in the store. Then I can just mark off what I have and go on. Linda --------------------------------------------------------- Refd:3386 mcurtis@tso.cin.ix.net 11/18/97 10:32 1222/16 3385 Subject: Re: mastercook Well, I have 2 and 4. I would hope that you only use it to put in your new recipes, and don't try too hard to use it in conjunction with e-mail. I have become obsessed with this. Basically what it is meant for is to provide you with existing recipe books, and allow you to create your own recipe books. Their is also the ability to take each recipe you enter and give you the nutritional analysis. There is a shopping list in 4. Comp USA has copies in its bin for $9.95. With the rebate you get back that much, so basically it's free. If you have a chance to get it try to Mastercook Deluxe 4. Two is good, two. There is also a Mastercook Light. I'll tell you how complicated this sending thing is if you are computer ignorant the way I am (although everyone thinks I know everything about computers, so don't tell them otherwise), there is a listserve just for questions about Mastercook. Can you believe it? Since recipes are my important hobby, I had to join this list, along with a bunch of other obsessive-compulsive computer people. As I say, if you get this program just enjoy it. Howard I know you can get it up where you are. Evidently Comp USA's all over the country all doing this. Mary Curtis --------------------------------------------------------- Refd:3387 lindast@tso.cin.ix.net 11/18/97 20:35 186/4 3386 Subject: Re: mastercook Im off to find 4. And trust me, Mary, I am even more computer ignorant than you. But I sure do have fun making mistakes. I cant even get a label to work let alone make a list. Linda --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/18/97 21:39 586/8 3383 Subject: Re: cranberry pie I made this at lunchtime for a little midday treat. It was really simple. It doesn't make a lot, so if you have a big family you need to double the recipe. It is pretty reasonable to make, too, because of the small amount of berries. One thing I found out--it must be served with Cool Whip, frozen yogurt, or even yogurt--some kind of topping because it is pretty tart. You know how I always change recipes, you might want to add a spoonful or so of the famous orange marmalade and/or a dash of cinnamon. Some day I am going to get arrested for altering recipes. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/18/97 21:42 630/16 Subject: Dried Cherry Sauce This one was copped from the USA today yesterday in the dentist's office--talk about a compulsive recipe buff. This recipe was to be served over smoked duck, but I think it would be good with turkey, chicken, or any kind or portk Dried Cherry Sauce 1 1/4 c dried cherries 2 Tbs brandy 1/2 cup orange juice 1 1/2 cup dry red wine 1/3 cup balsamic vinegar 1 1/2 cup chicken or beef stock zest of an orange Soak cherries in the brandy and orange juice for 25 minutes. Combine with the wine. Bring to a boil and simmer for 3-4 minutes till soft. Add the stock. Cook till reduced about 8-10 minutes. Serve warm. Mary Curtis --------------------------------------------------------- hlawson@tso.cin.ix.net 11/18/97 21:48 181/3 Subject: Club Aluminum Web Site Sue just broke a handle on her Mom's Club Aluminum Sauce Pan and I haven't found a replacement. Does anyone know who made or did make it? Any help will be appreciated. Howard --------------------------------------------------------- jmooter@tso.cin.ix.net 11/18/97 22:36 758/11 3297 Subject: Re: Veggie burgers I made some from scratch: ground up fresh mushrooms, onion, carrot zucchini, cashews (a little), soft breadcrumbs. They were really dellicious but did't stay together well as patties. Any suggestions? More flour? (I used only a tad); dry breadcrumbs instead of fresh? Egg white? What is it that gives the firmness of texture? ======================================== Well, if you are not too concerned with fat, peanut butter works. In the 70s, I mand a veggieburger like the ones at the old restaurant in Mt. Lookouut, "Fo Fo DE Bo (food for the body). We used beanut butter, oats, onion, carrots, garlic (liquified) and other veggies. They were quite good. No animal products. Peanut butter keeps thlem together. Of course, you have to fry them. --------------------------------------------------------- Refd:3397 jmooter@tso.cin.ix.net 11/18/97 22:39 254/4 Subject: Potlucks For those interested in vegetarianism, the organization EARTHSAVE has a potluck once a month at St. John's Unitarian Church, with a guest speaker. Please bring veggie dishes, bread, dips, etc. No dead animals. Call Jerry Conrad (631-8935) for dates. --------------------------------------------------------- Refd:3434 mcurtis@tso.cin.ix.net 11/19/97 10:14 245/4 Subject: veggieburgers Gee, if you know a little bit about the amounts, we would all love to have your recipe for the peanut butter veggie burger. It sounds wonderful, and I can see no reason why it can't be put into a non-stick pan sprayed with Pam. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 11/19/97 18:27 187/7 Subject: Cranberry Sauce I think it was about a year ago that I posted this easy recipe. 1 can of jellied cranberry sauce 1-12oz. jar of Orange marmalade 1/2 cup pecans 1/2 cup celery Mix and refrigerate Lou --------------------------------------------------------- Refd:3395 rwhitney@tso.cin.ix.net 11/19/97 21:16 222/4 3394 Subject: Re: Cranberry Sauce Lou - I remember that sauce well. Everyone loved it. Kids too. Highly recommend. it. I added a few spoonfuls of Grand Marnier - not too much or it gets soupy. - Rosemary P.S. Can't believe it's been a whole year! --------------------------------------------------------- rwhitney@tso.cin.ix.net 11/19/97 21:23 1287/22 Subject: Invented a recipe We are trying to eat lighter and more vegetarian, just for health and weight. Tonight we had baked eggplant. I took a basic recipe from the Feast of Eden cookbook (Cincinnati recipes) and modified it. Here is what we did: slice the unpeeled eggplant into about 3/4 inch slices Dip each piece in beaten egg Then roll it in seasoned breadcrumbs mixed with Parmesan cheese. I added extra garlic and basil. Put the rounds on a cookie sheet sprayed with Pam or some such. Bake 400 degrees about 15-20 minutes. Put a dollop of the canned Italian seasoned diced tomatoes, already heated, on top, and add more Parmesan. They were yummy. (Of course you have to like eggplant.) We liked it so much we tried a diffeent variation tonight - instead of the tomatoes and chees topping, we topped them each with a big spoonful of spinach and three cooked shrimp, and then surrounded each round on the plate with just a little pasta tossed with spaghetti sauce. They even look pretty. If I did it again I would drizzle a little garlic-flavored olive oil over the shrimp - they were a little dry. I heated the rounds first for 15 minutes, then two minutes more with the cooked spinach, then just about 30 seconds with the cooked shrimp to heat them too. We call it Eggplant Florentine. -Rosemary --------------------------------------------------------- kstrom@tso.cin.ix.net 11/20/97 00:29 759/12 3391 Subject: Re: Veggie burgers Another thing you can do is make the recipe a day ahead and then refridgerate. I was deeply involved with Fo-Fo-Th-Bo and also set up the whole kitchen at New World Food Shop in 1973. Egg whites are not typically a binder in such foods, but a little bit of oil (or as Mary suggested, a spray) is neccesary for cooking. In the 'old' days, before this way of eating became so popular, we used to make veggie burgers out of leftover lentil soup, all kinds of stuff. The key is to let it all sit for a while, preferably overnight. A Vegie burger must contain some kind of grain for cohesiveness. As far as replicating hamburger or whatever goes, your best bet is to go out and buy some of the products readily available these days. Kristina --------------------------------------------------------- jametz@tso.cin.ix.net 11/20/97 07:54 357/8 3209 Subject: Re: Spinach I know this is an old message, but I grew up loving Creamed Spinach. Your basic cookbook should have a recipe. I think it's basically spinach with a white sauce, although my mom garnished it with slices of hard boiled eggs. The spinach they serve at Boston Market is identical to what I had (sans the eggs). Try it there to see if you like it. joe --------------------------------------------------------- Refd:3400 jametz@tso.cin.ix.net 11/20/97 07:56 126/4 3244 Subject: Rubel's Rye Bread The closest thing I've found to substitute for Rubel's Rye Bread (I assume you mean the Schwarzbrot) is Klostermans. joe --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/20/97 12:42 872/12 3398 Subject: Re: Spinach I don't know if this is German or not, but it sure is comfort food. When my mom made creamed spinach, she fried out some bacon. She used the bacon fat to make the cream sauce, pretty much of it if I can remember. And yes there were hard-boiled eggs. I wouldn't be surprised if at some point in history this dish was served as a main dish. It was not unusual for us to come home at lunchtime and have new red potatoes with bacon and bacon grease poured over for flavoring. We didn't worry about cholesterol. It tasted wonderful. Probably had onions chopped up, too. My mother could make meals for us out of nothing, and they were great. I remember having creamed hard-boiled eggs. That wasn't so wonderful, but sort of average. I'll tell you one thing, it was better than McDonalds. We ought to all go on a strike against fast food for a while. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 11/20/97 19:13 234/4 Subject: Spinach We have been eating spinach with salt, pepper and a tiny bit of butter. It was a forced effort and now we both have become very comfortable eating spinach after all those years-without. Aren't you proud of me? Ha Ha. Lou :-) --------------------------------------------------------- Refd:3402 mcurtis@tso.cin.ix.net 11/20/97 19:45 411/6 3401 Subject: Re: Spinach My husband brought home a bag of spinach yesterday for a salad that we were having. It was organic and washed 4 times, and only cost a little more thatn the bundle in the fresh produce. The difference was that this one has no waste whatsoever. There are no bad leaves, and ony a small amount of stem to discard. Here is a case where you save a little by paying a little more in my opinion. Mary Curtis --------------------------------------------------------- Refd:3403 Refd:3404 kstrom@tso.cin.ix.net 11/21/97 12:38 1530/25 3402 Subject: Re: Spinach/Comfort Food/Eggs Vermicelli Mary, Your mentioning the things your mom 'made out of nothing' reminded me of this dish my mom used to make--Eggs Vermicelli. She would hard boil a dozen eggs( 20cents a dozen in those days). Then she would make 2 cups of basic 'medium' white suace, seasoned with salt and pepper. She slipped the yolks from the whites and reserved them. She chopped up the whites into small pieces and added them to the white sauce. She served this over 'toast points'. She would then take the hard-boiled yolks and put sieve them through a strainer to garnish the top of the dish...so pretty. For the meat in this supper she always served a few slices of crisp bacon. Another budget dish she used to make she called 'Blushing Bunny' which was her variation of French Rarebit. I think she made this out of Campbell's tomatos soup and Velveeta... also served over toast points. My mom was from Boston, so six nights a week we had supper (suppah). After church on Sundays at 2 in the afternoon, we had *dinner*, which was always follwed by dessert. The other six days, Mom didn't make desserts, on principal I guess. My Dad, a Swede, had grown up with desserts seven nights a week. He got used to Mom's habits over time. However, every night after 'suppah' he would ask her, is there any "don't suppose?" (This phrasing came from his years of saying "Don't suppose there is any dessert tonight"). Every once in a while my mom would surprise him and he was in seventh heaven. How times have changed. Kristina --------------------------------------------------------- Refd:3405 becks@tso.cin.ix.net 11/21/97 14:39 456/10 3402 Subject: Re: Spinach Oh Mary.... I don't have my contacts in yet and I just misread your message. You said the only thing different was this organic spinach had no waste. The word waste was flush with the left margin and somehow I thought you said this spinach had no TASTE!! THe rest of your message implied this was a good thing and I was really wondering about this when I finally realized my mistake! Now, my kids would REALLY go for some no-taste spinach!! Becky --------------------------------------------------------- becks@tso.cin.ix.net 11/21/97 14:45 993/21 3403 Subject: Re: Spinach/Comfort Food/Eggs Vermicelli I grew up in a small town in Indiana (northern) and both my parents were raised on farms in Indiana, so the Boston connection is nonexistant, but we ALWAYS called the evening meal "supper" and the noon meal was called "dinner". Sometimes the noon meal was called lunch, but mostly I remember my mother saying, "it's dinnertime" I do not feel very old, but back then all of us children came home from school for our hour-long lunch break and my father came home from work and we had "dinner" together. Sometimes sandwiches, sometimes cooked things, but always a filling meal and a variety of dishes. Then my dad would go back to work, we'd go back to school and I suppose my poor mother did the dishes and started cooking "supper." We only lived five blocks from the school, so it was not too far. Things are so different now. My son, in third grade, gets 18 minutes for his lunch. It was definitely a simpler, slower-paced time and this thread has made me nostalgic for it. Becky --------------------------------------------------------- Refd:3406 rwhitney@tso.cin.ix.net 11/21/97 17:11 493/7 3405 Subject: Re: Spinach/Comfort Food/Eggs Vermicelli My Mom too used hard-boiled eggs - in a white sauce over canned salmon. We liked it. We almost always had dessert, but it was often a dish of canned cling peaches, or stewed rhubarb, or homemade pudding. Another "comfort food" was ham loaf with mustard sauce. And Thanksgiving dinner always included turnips and usually parsnips too, along with the traditional potatoes and acorn squash. Sometimes rutabegas. An my father would always say, Is there such a thing as "polite-a-begas?" --------------------------------------------------------- Refd:3407 lindast@tso.cin.ix.net 11/22/97 00:23 707/11 3406 Subject: Re: Mom's economy I remember my mother making what she called Spanish rice. It ground beef browned real brown, tomato stuff, ricend spices. We loved it. She made it because everytime I get a recipe for this it isnt the same. Toward the end of her life when she and I were tying up loose ends I asked for this recipe and she couldnt remember. Does "tying up loose ends" sound cold? It wasnt. It was a wonderful time. She had time to say all the things she didnt before and we were able to share our love for each other. Supper was supper during the week, but sunday was dinner, because we had our big meal at noontime. Except Saturday when we all slept late and could only fit two meals in.......then it was lupper. Linda --------------------------------------------------------- Refd:3408 mcurtis@tso.cin.ix.net 11/22/97 10:56 1872/37 3407 Subject: Re: Mom's economy When I was growing up, the only people that had dinner in the evening were people in the movies. I suppose from that bit of information that in fact people in other places with lots of money also had dinner in the evening and lunch at noon, while all of us peons were busy eating our supper. When did it change, do you think? In the 60s when we started becoming the adults and could emulate these rich people? The same ones who smoked cigarettes so glamourously and drank martinis and scotch lovingly while doing so. Oh, well, back to our glamourous task--cooking (and yes, it is glamourous--at least I am sure of that.) Spinach Gnocchi 1/2 cup cooked spinach, chopped and drained 1 Tbsp, plus 1 ts butter or margarine 1/4 tsp salt 2 1/4 cups milk 1/4 cup farina (a type of wheat meal) 3 eggs 1 small onion, chopped fine 1 1/2 cups swiss cheese, grated 1 Tbsp flour Nutmeg Saute onion in 1 tsp butter. Set aside. Combine 1 1/2 cups milk, 1 Tbsp butter, salt and a dash of nutmeg in a saucepan. Bring to a boil and add farina gradually, stirring constantly. Cook over a low heat until mixture thickens. Stir in spinach, 1 well beaten egg, sauteed onion and 1 cup cheese. Blend well and set aside to cool slightly. Gently pour mixture into a greased shallow baking dish (it will be lumpy). Sprinkle remaining cheese over mixture. Combine 2 well-beaten eggs, 3/4 cup milk and 1 tbsp flour and blend well. Pour over spinach and cheese. Bake in a preheated 350 degree oven for 40 minutes, or until golden brown. Serve immediately. Serves 4 to 6. Note: While I always thought of gnocchi to be a dish that was similar to tiny dumplings, I also thought it sounded like a lot of work. This is the same taste, but not hard work at all. If you don't have fresh spinach on hand, one of the frozen containers would be excellent for this dish. Mary Curtis --------------------------------------------------------- Refd:3409 kstrom@tso.cin.ix.net 11/22/97 16:24 1506/31 3408 Subject: Re: Mom's economy/Lois Strom's Tuna Croquettes Here's another dish mom made for supper and served with a salad (sometimes a wedge of lettuce with dressing). (From her recipe card, which she *typed*! If she were around, I know she would be on the web and telnetting in to visit us). 1 can tuna, drained 1 cup thick white sauce Chopped celery, onion, parsley Salt,pepper, celery salt if no celery (Have at least one thin that will add 'cruch') Put tuna, vegetables and seasonings in bowl, pour white sauce over, mix well and let chill. Can be done night before. Spoon 'glob' of mixture into dish of flour, shape into croquette. Dip in mixture of one egg and 1 TBSP. water, thenin cracker or dry bread crumbs. Let chill at least one hour then fry in 375 F. fat 'til golden. I think she used to make a gravy for this too, but I did not like it so she didn't send the recipe. Mom also used to make something called City Chicken, which was really cubes of pork skewered on these special wooden sticks she had. She would roll them as above... first in flour, then egg was, then crumbs. Back to white sauce: mom knew how to make this to perfection. I really did not master this until about 16 years ago when I got a microwave. White sauce in a microwave is magic...no constant strring; failure proof. If anyone wants the recipe let me know. Another dish she would make was called 'Curried Shrimp'. Again the famous white sauce, a can or two of drained shrimp, curry powder (I imagine about 2 tsp) salt and pepper. Served over rice. Kristina --------------------------------------------------------- Refd:3410 mcurtis@tso.cin.ix.net 11/22/97 19:10 211/3 3409 Subject: Re: Mom's economy/Lois Strom's Tuna Croquettes of course we want your microwave white sauce recipe. Otherwise we might have to make a mess, and would much rather clean somet cup or bowl which was the mother of a white sauce in a microwave. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/22/97 22:44 517/7 Subject: a cook from Atlanta I received a message from someone who used to be on TSO. She wants to be able to communicate with us but isn't sure how. She lives in Atlanta. I know it can be done, because Howard lives in Michigan and he certainly sends us some good recipes. She is looking forward to sharing Atlanta cuisine, but we need to know exactly how she connects to the recipe list. Any help will be appreciated. (You'd think I would know this, but my specialty is casseroles, not the intricasies of TSO addressing.) Mary Curtis --------------------------------------------------------- Refd:3413 kstrom@tso.cin.ix.net 11/23/97 12:37 1606/27 Subject: Microwave White Sauce Butter Flour Milk Thin 1T 1T 1 cup Medium 2T 2T 1 cup Thick 3T 4T 1 cup Margarine or butter substitutes do not work in this recipe. I generally use whole milk; for a rich Maisonette type sauce (calorie laden) whole cream can be used for the milk. For more conscientious cooks, 2% or even skim milk can be used. Except for when cream is used, the ingredients above, which I use, result in about10-15 calories per serving and not all that much fat (several grams). But I am not a dietician and perhaps someone might wish to check this out more thoroughly. Anyway, here's what you do. In a 4 cup pyrex measure, melt butter on high for 15-20 seconds. Add flour and milk product. Microwave for 1 minute. Stir. Microwave for another minute. Stir. With the medium and thick sauces another minute might be neccessary to reach desired thickness, stirring afterwards. So. There it is. Simple as can be and *not* messy. Oh, btw, do not cover the container when you are doing this. White sauce can be kept in the refridgeratoe for up to a week. Thin is good for soups; medium is excellent for sauces; thick is an excellent binder. Add salt and pepper to taste. The really fancy cooks use white pepper so the sauce does not have black flecks in it. To make the sauce richer, some cooks whisk in 1 egg yolk and nuke for 20 seconds at 50% heat just before serving. Hmmm... speaking of eggs, since i am on this roll, I will next post a foolproof Microwave recipe for Hollandaise. Kristina --------------------------------------------------------- bstatman@tso.cin.ix.net 11/23/97 12:52 170/3 3411 Subject: Re: a cook from Atlanta If she has web access, she can telnet in. I would suppose she would then have to have a TSO account in order to post. I do this all the time on Youngstown Freenet. --------------------------------------------------------- Refd:3415 kstrom@tso.cin.ix.net 11/23/97 13:01 1601/38 Subject: Microwave Hollandaise Hollandaise has often been considered the hallmark of a good cook and as such has caused otherwise competent people to shiver with terror when trying to make it. Traditionally done in a double boiler, this sauce is *easily* made in a microwave (whoosh! I sound like some promo persont... maybe I am in the wrong profession ). Here goes: 1/2 cup of butter (1 stick--again, substitutes will not work) 1 Tbsp freshly squeezed lemon juice 1 Tbsp water 3 egg yolks, beaten until lemon colored Nuke butter in a 2 cup pyrex measure at 50% for a minute to a minute and 15 seconds until partially melted. Stir 'til butter is all melted; by then the butter should be warm (not hot) which is important for the next step. Add lemon juice and water, then gradually whisk in egg yolks. Nuke uncovered on high 45 seconds. Stir. Nuke again for 15 seconds. Stir. Again 15 seconds, stir. Do this 2-3 times more until the sauce is thick (if you do it one more time the sauce will curdle. Nutritionally, this sauce would certainly be considered in the decadent range...about 85 calories per Tbsp and who knows how much fat. On a special occasion, however, it sure is wonderful over the classic asparagus or Eggs Benedict, to say nothing about chicken or veal and even broccoli. Oh yes, the sauce will thicken as it cools, and most people like to add a touch of salt and pepper. Variation: Classic Bearnaise Sauce Add 1 tsp finely chopped parsley and 1 tsp finely chopped tarragon. Finally, this is the recipe I like. Some of my friends use 2T lemon juice and 2T water. Whatever works. Kristina --------------------------------------------------------- Refd:3421 kstrom@tso.cin.ix.net 11/23/97 13:04 137/3 3413 Subject: Re: a cook from Atlanta She can telnet in from anywhere as a visitor. To interact with us, yes, she would have to pay the famous one time $20 fee. Kristina --------------------------------------------------------- Refd:3416 mcurtis@tso.cin.ix.net 11/23/97 13:18 487/7 3415 Subject: Re: a cook from Atlanta Well, I don't know why she would have to telnet. When I first signed on with TSO I found a list of bulletin boards and was able to access them and become a member as long as they were free. Howard and I were both on a freenet in Florida for a while. Maybe he still is. Unless we telnetted from TSO and I don't remember. Maybe I better take this dilemna to a different list and let the serious cooks get back to soaking or chopping or whatever it is they are doing. Mary Curtis --------------------------------------------------------- Refd:3417 mcurtis@tso.cin.ix.net 11/23/97 13:43 493/7 Subject: request for dill bread recipe Remember th person from Atlanta who used to be on TSO? Well, what she wanted was the dill bread recipe that I posted. I can't find it on the list, but I know it is there. When I upgraded I lost all my personal recipes that were posted on my computer. If anyone knows where this recipe is I would appreciate the information. By the way, whenever you have nothing to do and want some good reading go back through these archives and look at some of the finest recipes ever. Mary Curtis --------------------------------------------------------- Refd:3419 syl@tso.cin.ix.net 11/23/97 20:21 258/12 3418 Subject: Re: request for dill bread recipe Mary, Your dill bread recipe is in message #2122. You can find most things by doing a search. Type m.s (message.search) Then either select (S)ubject or (A)ll. It takes a while because of the size of the message baase that has to be searched. Syl --------------------------------------------------------- lisamcc@tso.cin.ix.net 11/24/97 14:43 112/4 Subject: Sources of gluten free foods in Cincy area? Are there good places to shop for gluten free foods/ingredients to live on a gluten free diet? Thanks, lisa --------------------------------------------------------- Refd:3422 melmarsh@tso.cin.ix.net 11/24/97 15:10 387/9 3414 Subject: Re: Microwave Hollandaise To take this one step further: To Kristina's recipe for Bearnaise sauce, add a heaping tablespoon (or to taste) tomato paste. This gives you "Sauce Choron" which is great with shellfish, s.a. crab or lobster, or the Louis Kemp fish that is used as substitute. Serve over rice or pasta, or in a pastry shell. Melanie ============================================================== --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/24/97 15:48 402/6 3420 Subject: Re: Sources of gluten free foods in Cincy area? whenever I have a question of this nature, the first thing I think of is Clifton Natural Foods. They will undoubtedly have paperback recipe books for you, as well as good ideas and products. It is pretty centrally located, so it should be accesible for most people. If you are in the Eastern part of town there is Susan's that sells the same thing. A lot depends on your location. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/24/97 15:54 1307/18 Subject: turkey gravy A lot of recipes are floating around for wonderful turkey gravy. However, I want to try something different this year even though we are going to Pennsylvania. I don't know if my daughter will go along with the idea or not. I was in the checkout line at Kroger's. I learn a lot in the checkout line, because I ask a lot of questions (unless I spot a person who obviously doesn't know answers judging by her choices of food, or unless they are really preoccupied--sort of like a conversation on an airplane or bus). A young woman had a tray of gizzards. There were about two pounds of these. They were beautiful, and maybe only available like this at Thanksgiving. I asked her what she was going to use them for, and she said her mom always made gravy and dressing with them. She wasn't sure how, and always has to call her mom every year. However, I suppose that she makes a tasty broth with these, as well as the neck of the turkey and the other giblets. Then she proceeds to make the dressing the ordinary way. I heard once that you shouldn't put the liver in till the last minute because it messes up the flavor somehow. Anyway, these gizzards get cut all into tiny pieces (food processor look out), and the result should be a fabulous broth. I love cooking for this holiday. Mary Curtis --------------------------------------------------------- Refd:3425 kstrom@tso.cin.ix.net 11/25/97 08:42 267/5 Subject: To stuff or not to stuff Despite the current hysteria, I always stuff my turkeys, as my mother and grandmother did. An important thing for safety (at least this is how I feel) is to have the turkey and the stuffing at the same temp. Any other views, positions on this subject? Kristina --------------------------------------------------------- Refd:3427 kstrom@tso.cin.ix.net 11/25/97 08:58 1052/17 3423 Subject: Re: turkey gravy/giblet My mom always made giblet gravy. She cooked the liver seperately and gave it to one of the cats, or made a pate. Anyway, she would take the neck and the giblets (did not buy extra) and place them in water along with a quartered onion, a carrot sliced in three pieces and the leaves from the celery that she used for crudites. Once the giblets were tender, she took the neck out and gave it to the cats. She drained the giblets and vegetable in a strainer. She chopped up the giblets and reserved. She used this stock to make her gravy from pan drippings and some flour to make a roux, then added the stock and stirred until desired consistency. Then she would add the chopped giblets. My family likes smooth gravy so I do not add the giblets at the end--I give those to the cats too. Bac to the gravy--season with salt and pepper to taste. Also, she made her gravy right in the roasting pan, another of her techniques I was never able to master. I make my gravy in a separate pot. Ratio: 2T drippings, 2T. flour to 1 cup stock. Kristina --------------------------------------------------------- Refd:3426 Refd:3428 mcurtis@tso.cin.ix.net 11/25/97 10:02 134/2 3425 Subject: Re: turkey gravy/giblet Well, if you make your gravy in a separate pan, how do you deglaze all the delicious brown stuff left by the turkey? Mary Curtis --------------------------------------------------------- Refd:3447 mcurtis@tso.cin.ix.net 11/25/97 10:06 726/10 3424 Subject: Re: To stuff or not to stuff I don't worry about the salmonella and stuffing. I think stuffing is part of the ceremony, but the reason I would rather not is because now that I have learned to make a decent broth I can make the dressing in a casserole and it will taste just as well. I think you lose too much of the dressing when you put it in the cavities (they are never ever big enough to suit me). Also when you get finished you have dressing all over the inside of the carcass. Speaking of which, if you do stuff, last year I saw someone make a bag out of cheesecloth (I believe) and put it inside the carcass. They then stuffed into the bag, and after cooking pull out bag and stuffing and no more stuffing stuck to the carcass. Mary Curtis --------------------------------------------------------- kit@tso.cin.ix.net 11/25/97 16:08 307/5 3425 Subject: Re: turkey gravy/giblet That's pretty much how my mother made gravy but we objected to the giblets...we still object, so we toss them after we've gotten the broth. She always added Kitchen Bouquet to her gravy to give it a rich brown color. I do the same thing too...I'm not sure it would be gravy without the Kitchen Bouquet. --------------------------------------------------------- Refd:3429 kbowdler@tso.cin.ix.net 11/25/97 20:38 506/10 3428 Subject: Re: turkey gravy/giblet my mom makes the BEST stuffing/dressing (what is the difference anyway?) in a big aluminum foil pan. It is awesome! memories: she always made two kinds when my Dad was alive: baked and non-baked. yes, there is such a thing as non-baked dressing. my Dad would eat nothing but the non-baked, whereas I would eat nothing but the baked. Nowadays, she makes only the baked variety and i eat about a plate of it on Thanksgiving and a coupla more the next few days. Happy Thanksgiving to all!!!!!!!!! krb --------------------------------------------------------- Refd:3430 lindast@tso.cin.ix.net 11/26/97 00:03 699/11 3429 Subject: Re: turkey gravy/giblet My mother always stuffed because my brothers and I insisted. We also insisted that she but the whole bird on the table; like the pictures in magazines. I dont stuff because there is less fat in the dressing. I use chicken broth in my dressing, But the gravy is full of fat, giblets, whole milk. This is the first time in twelve years that I have fixed Thanksgiving dinner. After I divorced my childrens father they went with his family for Thanksgiving as was our custom before the divorce and I felt their tradition was important. I always had an invitati. This year I have invited any friend that has no place else to go. Im really looking forward to dinner with my semi-blended family. Linda --------------------------------------------------------- Refd:3431 kbowdler@tso.cin.ix.net 11/26/97 00:39 85/2 3430 Subject: Re: turkey gravy/giblet I hope you have a good thanksgiving. That is what the holiday is all about. krb --------------------------------------------------------- Refd:3432 mcurtis@tso.cin.ix.net 11/26/97 10:07 1065/14 3431 Subject: Re: turkey gravy/giblet Linda how wonderful. You now can try all the wonderful dishes that you have been meaning to cook including Lou's wonderful orange marmalade cranberry sauce. By the way, I use orange marmalade in everything now. I had bought those 25 pounds of beets in late summer at Fries. I finally finished off the bag, and gave some away. One of the dishes that I made was Harvard beets. At the end of the cooking period you were supposed to add some butter and lemon. Well, of course I didn't use lemon, rather I used some of that famous orange marmalade. They were wonderful, and I made such a big pot I am taking them with me to Pennsylvania for Thanksgiving. (My daughter told me to leave my two pounds of giblets at home just as I thought she would. She said if I brought them they would just make fun of me. Well! I guess I'll save the giblets and we'll make our own dressing out of them next week. I hope you all have a wonderful holiday. One of the reasons that Thanksgiving is so special, is that everyone in this country can celebrate it. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 11/26/97 19:19 78/1 Subject: Wish Have a great day everyone! Watch out for those second helpings. :-) Lou --------------------------------------------------------- rapp@tso.cin.ix.net 11/26/97 20:01 47/1 3392 Subject: Re: Potlucks Do recipes accompany the pot luck dishes? --------------------------------------------------------- lindast@tso.cin.ix.net 11/27/97 01:09 683/11 Subject: My Thanksgiving Its begun. The roaster is on the table waiting patiently for it yearly job. The sweet potatoes are cooked waiting to become Sweet Potatoe Souffle. My sister-in-law gave me a wonderful recipe for this cranberry thing that has sweetened condensed milk, marshmallows, nuts, pineapple,lemon juice, nuts, and cool whip folded in. I Think those are the ingredients. I lost the recipe yesterday when my step-daughter cleaned my house. So I just guessed. When it is all mixed it is put into 9x13 cake pan and frozen. If I got it wrong it doesnt matter because this is delicious.(My sisterinlaw is in Minnesota for the holidays so I cant call her) Im so excited I hope I can sleep. Linda --------------------------------------------------------- syl@tso.cin.ix.net 11/29/97 00:00 9690/156 Subject: Our Thanksgiving FORWARDED FROM: /rec/sports/outdoors/garden/gardenbb(#2018) From:becks(Becky I. Schneider) We went to my husband's parents for THanksgiving. It sounded like it should be a good menu, and everybody made the right noises at the table, but it was one of the worst Thanksgiving meals I have ever had. Perhaps you will enjoy and be able to contrast to your succulent meals. We arrived and the bird was in the oven, the potatoes were cooking on the stove, the mashed sweet potatoes were in the oven along with a little dish of baked stuffing that didn't fit inside the turkey. (They have a double oven, which I would give my eye-teeth to have.) We took green bean casserole and home-made yeast rolls. Some of the yeast rolls were a little burnt on the bottom. (I had to work and my #2 daughter made them.) We all sat down and talked and chatted for a while and then my father-in-law got up to get the turkey out of the oven. A little while later my mother-in-law got up to start the salads and I asked if she needed help and she said I could help. (This is a rather formal occasion at their house: beautiful brocade tablecloth and matching napkins {and the tablecloth was on upside down but I didn't mention anything}, beautiful china, sterling silver, beatiful salt and peppers, candlesticks with beeswax candles. Gorgeous setting.) We walked into the kitchen and I could smell something burning so I mentioned something's burning!!! and, as my nose thought, it was the potatoes. The burner was red, so she had left it on high while we were sitting and talking. There was about 1/4" charred black stuff in the bottom of the pan. Why my father-in-law, who was busy messing with the turkey, had not noticed this is beyond me. She took it off the stove and got out the little silver plates and bibb lettuce and then sliced canned cranberry sauce for our salad. (Since I took those to the table, I made sure I got the extra-thin one as I hate cranberry sauce.) She pulled out the mashed sweet potatoes and we put in the green bean casserole for the last five minutes with the french fried onions on top. Put the rolls in the oven to get them hot. She asked me to cut up the giblets, as they always put them in the gravy. In years past, she has let me make the gravy and I take drippings from the pan, broth from the giblets, thicken it with flour and add the giblets though I detest them. However, she didn't indicate that I was to make the gravy, just asked me to chop the giblets. While no one was looking, I did manage to throw away the liver. Now, in an earlier post, someone alluded to the liver part. The reason you don't cook the liver for a long time is that it cooks very quickly and if you overcook it, it is hard and rubbery. She probably cooked her giblets about three hours. You could have bounced that liver over the garage. I got as much meat off the neck as I could and managed to scrap the gristle part of the gizzard and this particular turkey apparently didn't come with a heart, so that wasn't too bad. I asked her where she wanted the giblets and by then she had pulled the roaster pan onto the burner. (Someone else mentioned their mother did this but I never did.) Anyway, this particular roaster pan was about 18" circle. Where the stuffing had spilled out of the bird and roasted, there was still about 1-1/2 cups of stuffing. There was the wonderful brown bits and pieces and over it all was a thick layer of oil. Mostly oil. There was very little broth in the giblet pan because it had either boiled away or dried up while it was waiting (the giblet surfaces that were not under water level were dried and hard, so it had been setting a while.) I think she dumped the giblet broth into the roaster pan, but it was not enough to make a difference. She got out her little metal flour and water shaker and did that and then thickened the oily mass. It congealed pretty quickly, with it's lovely little bits of chopped giblets and big hunks of stuffing, etc. The little dab that went into the gravy boat was about 1/4 oil. Next, she moved onto the potatoes, which had been setting there, getting colder by the minute in their burned bottom pan. She poured milk and put about one-half stick of real butter (WHICH I HAD BROUGHT TO USE WITH THE HOME-MADE YEAST ROLLS) into the potato pan and proceeded to mash the potatoes with her portable mixer. They turned out very dark gray with chunks and flecks of black burned potatoes throughout. Nevertheless, these went into a beautiful little silver serving dish. The mashed sweet potatoes looked fine. However, instead of orange juice and brown sugar, she just used orange juice this year and they were kind of the consistency of runny baby food. They were not good. She also fixed corn pudding and it was good. My son's green bean casserole was well-received and tasted great. I managed to get my cranberry sauce eaten. I actually got to have some of the dressing from the little pan that was baked, which was good, because the dressing from inside the bird was definitely not done. The onion chunks (they were not small enough to be called minced or even diced) were WHITE, definitely not cooked. They grow sage in their little herb garden every year and she puts in a handful of that, kind of squeezing it as she dumps it in, so there are stems and twigs in teh dressing from the sage. They have an old pepper grinder they use for cooking and manages to nick a few of the peppercorns on their way through, but mostly it is whole peppercorns in the dressing. The turkey looked moist while it was being cut and I managed to snitch a couple of tastes then. They have a HUGE turkey platter and they like to lay out the cut pieces on the platter. This always assures that each piece will be thoroughly cold and dry by the time it reaches you at the table. I think the turkey as over-done a little, but the stuffing was definitely not done at all. (Someone posted about unbaked stuffing. Did it have eggs in it?) At my in-laws, everyone sits around the table in their assigned spots and passes their plates to my father-in-law, who then serves you from the "server." The only items on the table were the salads, the rolls in a basket, and the gravy boat and butter. Oh, yes, the corn pudding was in a silver serving dish and oculd be passed because there was not enough room on the server once the huge turkey platter came out. My father-in-law always asks do you want white or dark or some of both? Whatever you say, he seems to do the opposite. I asked for white and got some of both. It was okay. By the time he gets everyone served some people are almost done eating. It is such a silly way of serving a meal. I have never understood why they do it that way but I think they think it is elegant, or something. He is constantly looking to see if anybody needs more of anything and then he jumps up and serves it. It would be much easier if we served ourselves buffet style or passed the dishes, family style. Someone mentioned their children or maybe they themselves as children always wanted the whole bird on the table like pictures in magazines. I always liked that too. Then everyone can admire the bird! Then you can get warm, moist meat and eat it before it is cold and dry. Actually, this big turkey platter they have could easily hold a 20 pound turkey, whole. At my in-laws, they always cut the turkey up in the kitchen right on the counter. There it sits, too, until after the meal. I helped with clean-up, as I usually do because my mother-in-law goes and lies down after eating. My father-in-law put the turkey in the roaster, on top of the congealed oily drippings and we did all the dishes. I put the food away in containers. I put the turkey meat in two fairly large containers and got as much as I could off the bones. My father-in-law said she would want to make soup out of the bones and that's reasonable, so I got off as much as I could and put it in the refrigerator. WHen we got EVERYTHING done except this roaster pan, he said he would take it downstairs. I asked if he was going to put it in the refrigerator down there. He said the pan was too big and he didn't have anything big enough to put it in that would fit in the refrigerator. I (kind of off-handedly.....he hates being told anything) mentioend that you can get food poisoning fairly easily from turkey that isn't kept cold. He said he would cover it and added "it will only be until tomorrow." So, here's a warning to all, NEVER EAT MY MOTHER-IN-LAW's TURKEY SOUP!!!!! Oh, I forgot to mention, we had pumpkin pie from Frisch's for dessert, with whipped cream. I had never had their pie before and it was WONDERFUL. I think it was much better than the pumpkin pie I bake. It was great. Well, relaying this to all of you has helped get it off my chest. Perhaps this wasn't the place for it, maybe kitchen? would have been better, but I know you food people know good food and can recognize that this wasn't it! The thing is, I WAS really looking forward to it. It was a disappointment. The best thing is that we go to MY SIDE of the family for CHristmas this year! The setting won't be as pretty. It will be elbow-to-elbow and the table will be packed. Some things will be served from tupperware. The butter will not be in a fancy silver and crystal butter dish, but it will be "spreadable", probably, or a stick of real butter on a plate. Everything will be hot and (that is, if it's supposed to be hot) and it will be delicious. I have that to look forward to. I think my mouth is starting to water...... Becky -----FORWARDER'S COMMENTS: --------------------------------------------------------- Refd:3437 Refd:3438 lindast@tso.cin.ix.net 11/29/97 00:48 1418/20 3436 Subject: Re: Our Thanksgiving Oh, Becky, you break my heart. Let me tell you about my day. There were eight of us. My children and their spouses. They had other Thanksgivings to go to and tried not to stuff themselves. Because they had to leave early they were not there to clean up. (I could have used you) We had the bird on the table. Everything else was in the kitchen they had to serve themselves. I left the china in the china closet and Mom's silver in the drawer. We used missmatched knives and forks. I do have everyday dinnerware that matches.We had sweet potato soufle that I keep losing the recipe for and make it up as I go along and my daughter raved about it and she has never eaten sweet potatoes. I mashed the potatoes with a had masher because I like them lumpy. I had white shoepeg corn that I found in large packages not pre-buttered. The everpresent green been casarole,cranberry relish with whole oranges and sugar. pumpkin pies, and a new recipe with cranberry and it ends up frozen. I lost the recipe for this too but the one I maked up turned out delicous. The kind of warm and serve rolls that are the cheapest now only because thats what my mother always had and it is a tradition requested by my children. My turkey was hot and moist and Jodi and I fought over the skin as usual. I have enough left to feed the whole block and Tom is already tired of it. Oh, and I did use real butter, but it was on a saucer. Linda --------------------------------------------------------- kbowdler@tso.cin.ix.net 11/29/97 04:01 270/6 3436 Subject: Re: Our Thanksgiving I don't know if you meant for it to be that way, but that was entertaining!! I am not making fun of you. I can empathize, but it just struck me as amusing. Kinda like CHristmas Story in a way. Ever see that movie? Now that was a disastrous holiday meal!! :) krb --------------------------------------------------------- Refd:3439 Refd:3448 mcurtis@tso.cin.ix.net 11/29/97 15:40 556/8 3438 Subject: Re: Our Thanksgiving I think it sounds like a classic Thanksgiving story at the in-laws. I will never leave town again and let someone else cook this wonderful meal. You have to go along with all their wierd stuff. I couldn't even try out my 2 pounds of giblets I bought last week. And I took the everpresent beets that were left over, and now we have beet juice all over the rug in the back of the car. One night is plenty. I know we will never stay 3 nights again, and I know for a fact that next year I am fixing my own turkey. (Mine is always hot.) Mary Curtis --------------------------------------------------------- Refd:3440 kit@tso.cin.ix.net 11/30/97 02:41 692/12 3439 Subject: Re: Our Thanksgiving I must say that having everything hot all at once is a real challenge. When I was growing up we had serving dishes with a vat of hot water on the bottom. Everything was served buffet style...and it was hot! My buffet line went from the dining room through the kitchen with the gravy still on the stove. It worked well for keeping the food hot...but it was just us family members, so we could be informal. I need some help with getting the burned cranberry sauce out of my favorite pan though...luckily I had gotten two bags of cranberries, so I just started again. I;ve been scraping and scrubbing the pot...there has to be an easier way to get burned food off a pot...any suggestions? --------------------------------------------------------- Refd:3441 Refd:3442 mcurtis@tso.cin.ix.net 11/30/97 11:15 310/4 3440 Subject: Re: Our Thanksgiving Soak it in some tri-sodium phosphate water. I think I posted that once before, but I can't remember if I did. It will not harm your finish or you. It is wonderful, marvelous, and especially great for Corningwear. You can get labels off little plastic jars by soaking overnight. Good luck. Mary Curtis --------------------------------------------------------- syl@tso.cin.ix.net 11/30/97 11:17 272/7 3440 Subject: Re: Our Thanksgiving Kit.. there may be some good way of doing it but I would just add water and keep cooking the water slowly. It is my thought that after a while it would eventually loosen up with some aggitation with a spoon. Someone else probably has a better suggestion though. Syl --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/30/97 11:25 1208/32 Subject: scalloped potatoes I don't know if this could be classified as a scalloped potato dish or not. We had this last night because I found 3/4 of a pound of those ham chunks that they sell in vacuum sealed packages. Weekend scalloped potatoes 4 large red potatoes cheese as desired* 3/4 pounds ham pieces 2 cups no-fat cream tabasco sauce salt 2 tbs finely minced onions pepper 3 Tbs butter 3 Tbs flour Parboil the potatoes until just tender. Allow to cool, or plunge into ice water. Meanwhile melt the butter and saute the onions. Blend in the flour. Slowly add the cheese. Season with desired amount of Tabasco Sauce and Salt and Pepper. Thin with milk if too thick. Slice the potatoes into thin slices and add ham. Add the cream sauce and bake covered in a 350 oven for 20 minutes, uncover and bake another 15 minutes. Note: I had planned on using a jar of 50% less fat cheddar cheese spread that I thought I had. Wrong, someone ate it while I was out of town. I found 1 large slice of Amish Swiss Cheese and 4 1/2 slices of munster cheese. You can use your imagination. It goes without saying that you can substitue another kind of milk for the no-fat cream. I thought it was wonderful, though. Mary Curtis --------------------------------------------------------- sallen@tso.cin.ix.net 11/30/97 14:11 143/3 Subject: Re: Our Thanksgiving Sometimes burned food can be cooked out of a pot. Fill it with hot tap water, add a drop or two of dish soap and heat until boiling. Sara --------------------------------------------------------- Refd:3445 kit@tso.cin.ix.net 11/30/97 17:16 361/7 3444 Subject: Re: Our Thanksgiving Well, I didn't have any trisodium phosphate on hand, so I boiled some water in the pot and it worked amazingly well. The little black flakes just started floating to the top. I wish I had known that on Thankgiving because I had to do the whole meal without my favorite pot. For future tough jobs...Where would I get trisodium phosphate...a hardware store? --------------------------------------------------------- Refd:3446 mcurtis@tso.cin.ix.net 11/30/97 18:15 272/4 3445 Subject: Re: Our Thanksgiving Yep. Buy a big cheap box and keep it handy for cleaning everything including the kitchen sink. A cooking guy in Texas taught me about this and told me everytime he went to visit his son he took along some TSP to clean the shower and the shower curtain. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 11/30/97 22:44 1059/16 3426 Subject: Re: turkey gravy/giblet >Well, if you make your gravy in a separate pan, how do you deglaze all the >delicious brown stuff left by the turkey? Mary Curtis Sorry for the tape delay, but my total life seems too be that way these days.... I carefully scrape all of it into a bowl and then carefully measure out the amount I need for the quantity of gravy I want to make. Works fine, especially since my roasting pan is so old that it is almost rusted through; this year I had to line it with two layers of aluminum foil which actually worked so well I am not going to toss the pan out. Baked a 24 lb. turkey and lifting it out in this makeshift container was amazingly easy. Another thing I did differently this year was carving the turkey (per The Food Network which I watched when I was in Athens on business and visited my tipi for pleasure). This was new to me and the reviews from the family were postive. What you do is slice the whole breast off and slice it like a meatloaf. Incredibly tender this way, even for a turkey that was *already* incredibly tender. --------------------------------------------------------- becks@tso.cin.ix.net 11/30/97 23:20 897/21 3438 Subject: Re: Our Thanksgiving Kevin: I DID mean it to be entertaining; so I'm glad you were entertained. However, it is all too true; it really happened. I don't think I will EVER understand my in-laws. What Mary wrote about having to put up with weird people is so true! I'd like to have it at my house some year. I am only sorry my post was so long, I get typing and I don't stop. RE: Carving turkey: Years ago when I was a child, our family thanksgiving was with my father's family and his baby brother was home from the Navy, where he was a cook. My uncle did the carving and did the breast by cutting the whole breast out and slicing it "like a meatloaf" someone said. That is the BEST way to carve the breast. It really works out great. Probably not easy to do at the table, though, if you like the bird on the table. So many choices. How many of you will do turkey again for Christmas? Becky --------------------------------------------------------- Refd:3449 snewmark@tso.cin.ix.net 12/01/97 02:21 2152/36 3448 Subject: Re: Our Thanksgiving We had a wonderful Thanksgiving. All of my family came from out of town - four generations - and 15 stayed here! Dinner was for 16 (my dad lives in town), and with the addition of a card table we were all at one table. My brother carved the 18 lb bird, my husband was maitre 'd - pouring wine etc; my sister-in-laws helped pass the large platters so that everyone's food was hot and my 9 yr. old niece made smile faces out of pecans on the pies when we were the only one's up in the AM. Our ten week old grand niece slept through the meal and a great time was had by all. My brother and sister-in-laws threw me out of the kitchen and did all the dishes (china, silver and crystal) etc. We had 21 on Friday for Shabbat - another wonderful evening with everyone pitching in again with the serving. I had done most of the cooking in advance, and had help in the kitchen to assemble the individual salads, plate the soup, grill the chicken and do the dishes. My wonderful sister-in-laws pitched in with the serving (we did two tables - dining room (11) and breakfast room (10). The family and guests talked to the wee hours and another great night was experienced by all. All the food came out as intended both nights. Only the roasted vegetables in balsamic vinegar, oil and basil was less than perfect.The kitchen help kept them in the warming drawer on "moist" instead of "crisp" leading them to loose their brightness though the texture was crisp-tender (a minor flaw). Breakfast was juice, cereals, breads etc. set out to help oneself as one by one people staggered into the breafast room. Pound cake and mandel bread disappeared within a short time of presentation. I used all disposables for breakfast which made things very easy. It was a holiday which will not be forgotten by all! All of the cousins (ranging from 31 to 9) had a great time. The configurations kept changing for ping pong, chess, talking and watching movies. Some played racquet ball and worked out one afternoon - Others brosed downtown on Friday. It was loose, fun, tasty and warm with family! I'll get to the mountain of sheets and towels later this week! --------------------------------------------------------- Refd:3450 becks@tso.cin.ix.net 12/01/97 23:01 671/16 3449 Subject: Re: Our Thanksgiving Susan: Your Thanksgiving/family weekend sounds like a dream! One year I had a new baby that slept throught the meal and that was one of the best gifts I could have. I knew other people would be glad to hold her, but it was so nice to relax and know she was warm, full, dry, etc. It's wonderful that you had space for everyone and everyone helped so nicely. Once at our house, we put a car table at the end and even had a tablecloth that covered it all! and it was nice to be all together. I'll bet your relatives are savoring their memories they will have for their lifetimes and they will probably be clamoring to "do it again!" I know I would want to. Becky --------------------------------------------------------- Refd:3451 mcurtis@tso.cin.ix.net 12/02/97 00:30 26/1 3450 Subject: Re: Our Thanksgiving me, too. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 12/02/97 23:48 1776/30 Subject: Turkey Turnovers This is a simple and delicious recipe for leftover turkey. 2 rolls Pillsbury or generic Crescent Rolls 1 1/2 cups of shredded leftover turkey 1/3 cup leftover gravy Heat the oven to 375F. Unfurl the rolls on a lightly floured surface and divide into triangles. Mix the turkey with the gravy and place one level Tablespoon in the middle of each triangle. Fold over and with a floured fork gently crimp all of the edges and then pierce the top with the fork once, for venting. Bake on an ungreased cookie sheet for 14-16 minutes until golden. Serve with additional gravy poured over the turnovers. I made this tonight and amazing grace, *everyon* in the house loved it! Oh...I almost forgot. Since some of us are vegetarian, I also made turnovers that were filled with a Tablespoon of mashed potatoes, and some that were filled with leftover sweet potatoes. I should have made more of these, since they were all gone real fast. Oh, and the most amazing thing is that I used only the dark meat for the turnovers, which everyone here dislikes and will not touch generally. Imagine their surprise when after they were done eating I told them ! Typically, this is a variation of a recipe my mom used to make. She always had leftover piecrust which she saved, wrapped in wax paper in the fridge. She would make more crust because the family was so big. She would roll out the dough and use a large biscuit cutter (3" diameter) or even a coffee can to cut out circles of the dough. She would place the filling in , moisten the edges and then seal and prick as I did tonight after she folded the circles in half. Mom used to make so many of these that some of us kids got to take some to school in our lunch bags...they are good cold too. Kristina --------------------------------------------------------- cblockso@tso.cin.ix.net 12/04/97 08:13 296/4 Subject: Foods from Egypt My 6th grade daughter is studying Egypt in school and wanted to put together an authentic meal. Does anyone have any ideas (or recipes)? I know they ate figs and dates and had bread with sesame and poppy seeds. What else? Are any spices unique to Egyptian food? Any help is appreciated! --------------------------------------------------------- Refd:3455 Refd:3456 Refd:3457 Refd:3458 mcurtis@tso.cin.ix.net 12/04/97 10:35 620/8 Subject: vegetarian I am having an 18th birthday tomorrow night for 15-20 teenagers. That would not be a problem at, as they are easily satisfied, but the problem is some of them are vegetarians. I am not even sure if that includes cheese. Sometimes it does and sometimes it doesn't. I have to make something that will hold, but I was going to make barbecue in the crockpot. I have been thinking about it, and I think I would be better off with a lot of finger foods. Since the party starts at 7:00 I would like to provide something substantial. Pizza would be hard to keep hot. I would appreciate any suggestions. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/04/97 10:50 918/25 3453 Subject: Re: Foods from Egypt Here are two from the net. Rose's Egyptian rice 1 lb ground chuck 1 each small onion, chopped 2 cans beef consomme 2 tbs to 3 tbs soy sauce 1 each jar sliced mushrooms 1 cup raw rice salt and pepper to taste Brown hamburger & onion. Add remaining ingredients. Cover and simmer until rice is done. To serve, top with a dollop of sour cream and sprinkle with toasted slivered almonds. Note: This recipe is from http://soar.Berkeley.EDU/recipes/ I believe there are many recipes submitted. I know from my experience teaching Arab women, that when you brown the hamburger and onion you should add some cardamon, preferably taken from the shell and fresh ground. People from that part of the world love cardamon. If you have access to the web they also have an Egyptian Cake which is pretty involved. The spices are cinnamon and clove--another addition is coffee. I will try to post it later. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 12/05/97 09:09 164/4 3453 Subject: Re: Foods from Egypt supposedly the slaves who worked on the pyramids ate whole cloves of elephant garlic as a snack. i am not sure that you want to have your kids do that. :) krb --------------------------------------------------------- nkhoury@tso.cin.ix.net 12/05/97 12:24 1421/42 3453 Subject: Re: Foods from Egypt/ National Dish Some claim that eating ful medames goes back to the time of the pharohs, this is the national dish of Egypt. Ful beans are small brown fava beans, you may buy them canned at any middle eastern food store, some health food stores or super-markets. 1 large can of ful beans, drained 2-3 cloves of garlic, finely chopped (optional) 1/4 bunch finely chopped parsley Extra virgin olive oil, 2 or 3 tablespoons Juice of 1/2 lemon Sea salt and black pepper to taste. Mix all the ingredients together and let the flavors blend for an hour or two. Some people like to mash a hard boiled egg in just before eating, to each their own. Riddle: It is divided into two equal parts and covered by a strong skin. Praised be God who made it! How do the Egyptians call it? Answer: El ful. A tasty Egytian salad to serve with ful madames is Michoeta, made with feta or teleme cheese. 1/2 pound soft cheese Juice of 1 lemon 2 1/2 tablespoons extra virgin olive oil 1 large mild onion, finely chopped 1/2 large cumcumber, peeled and diced Sea salt and black pepper to taste Crumble the cheese with one tablespoon of water, using a fork, work in the lemon and olive oil. Mix in the cucumber and onion, and season to taste with salt and pepper. The above recipes were inspired by two from Claudia Roden's BOOK OF MIDDLE EASTERN FOOD. Very good recipes from many countries in that region. --------------------------------------------------------- melmarsh@tso.cin.ix.net 12/05/97 16:19 1340/47 3453 Subject: Re: Foods from Egypt This is from the book "When you're entertaining internationally" by the editors of Sphere Magazine: Hors d'oeuvres Egyptian style YOGURT GARLIC SAUCE 1 1/2 cups plain yogurt 1 Tablespoon snipped fresh dill 2 teaspoons olive oil 2 cloves garlic, crushed snipped fresh dill for garnish, if desired Mix together and refrigerate, covered, for flavors to blend. To serve, garnish with fresh dill. PATTIES 1 can (19 oz.) fava beans, drained 1 small potato, cooked, mashed 1/2 cup minced onion 1/3 cup snipped fresh parsley 3/4 teaspoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon red pepper sauce 1 egg, beaten 1/3 cup breadcrumbs Process drained beans until smooth. Combine beans, potato, onion, parsley, and seasonings in medium-sized bowl, mix well, cover and refrigerate no longer than 24 hours. Stir egg and breadcrumbs into mixture. Shape mixture (about 1 1/2 teaspoons) into small flat cakes. (Makes about 24) Brown cakes in skillet in olive oil until crisp on both sides. Drain on paper towel. Arrange on serving dish and serve warm with the yogurt garlic sauce. Also, the Main Library Science & Technology Dept. has a book entitled Egyptian cooking, a practical guide, by Samia Abdennour. Good luck with this project! ===================================================================== --------------------------------------------------------- fidelis@tso.cin.ix.net 12/05/97 20:25 157/3 Subject: Bread The skiff of snow and cold wind outside did not seem so bad after i baked a loaf of bread. U-m-m-m-m-m-m Good. (I) Lou :-) --------------------------------------------------------- Refd:3460 kbowdler@tso.cin.ix.net 12/05/97 22:46 260/5 3459 Subject: Re: Bread ah, the good things that make life worth living. the bread would not be so good without the cold wind outside. so let's be thankful for the seemingly negative things, because they provide the contrast against which the good things shine so brightly. krb --------------------------------------------------------- lindast@tso.cin.ix.net 12/07/97 09:02 775/12 Subject: make ahead meals My step-daughter is coming and her daughter and her daughters boyfriend for the whole week of Christmas. I love these people but I dont want to be in the kitchen all of Christmas week, I want to enjoy their visit too. Can anyone help me think of meals to make up and freeze? These need to be easy to make up because I have so muche to do in the next couple of weeks. With this marriage I have a much longer Christmas list. Three more children and seven grandchildren and four great grandchildren (my husband is older than I, Im not "near" old enough for all these generations following me. Although we are having fun planning the shopping to fit the people but time consuming. I thought lasagna and meatballs already cooked and a meatloaf.But am stumped with that. Linda --------------------------------------------------------- Refd:3462 rapp@tso.cin.ix.net 12/07/97 19:04 229/3 3461 Subject: Re: make ahead meals How about going to the Sara Lee Outlet store at the outlet mall (exit 69 off I 71, near Wash. Courthouse) and buying some banquet-size frozen meals? Oh, you can probably get them at the same price at the big super-stores. --------------------------------------------------------- Refd:3463 becks@tso.cin.ix.net 12/07/97 22:01 593/14 3462 Subject: Re: make ahead meals Boneless skinless chicken breasts, marinated, broil for four minutes on each side. that's quick. What I do is defrost the chicken, start water for rice, get a frozen vegetable in the microwave dish, preheat the oven for broiler, start the rice, five minutes later start the chicken and then start the vegetable. All should be done about the same time. This is the quickest meal I can make that is a real meal, not sandwiches, etc. Also, maybe you could make up a pot of soup and freeze it in preparation. Rice and noodles in soup freeze okay, potatoes don't work well for me. Becky --------------------------------------------------------- Refd:3464 mcurtis@tso.cin.ix.net 12/07/97 22:42 618/8 3463 Subject: Re: make ahead meals Containers. They are very important. I was just at that Sarah Lee Store last week, and that is where I got the idea to make potatoes au gratin with ham which I made last week. Point--if you have all the great supplies, you can cook like the best chefs. I had a big party for a bunch of kids last night. I found it was so much easier because I found a source for all different sizes of aluminum foil baking dishes which allow you to bake ahead and pitch the pan if you want. Oh, yes, and make a giant casserole of lasagna. This serves a bunch of people for a really little money a lot of meals, Mary Curtis --------------------------------------------------------- Refd:3465 kstrom@tso.cin.ix.net 12/08/97 00:45 228/4 3464 Subject: Re: make ahead meals Somebody once told me that the sign of a *really* good cook is the ability to pull together a good meal just by opening the cabinets, 'fridge and freezer. Mary, sounds like you have that one handled, and Becky too! Kristina --------------------------------------------------------- Refd:3466 lindast@tso.cin.ix.net 12/08/97 01:13 534/9 3465 Subject: Re: make ahead meals I bought the stuff to make lasagna tonight and tomorrow vegetable soup without potatoes. I put the potatos in when I thaw it. I just bought ten pounds of rice at Jungle Jims. Maybe toward the end of the week Ill go to Sara Lees outlet. The granddaughters boyfriend will cook several times while he is here. He hates to eat at restaurants because he can cook it better himself. They were here over labor day weekend and he cooked three meals while they were here. Thanks for the ideas. Keep them coming as you think of them. Linda --------------------------------------------------------- Refd:3469 sallen@tso.cin.ix.net 12/08/97 19:15 254/7 Subject: hickory nuts Hi, gang, I was recently given a recipe of my grandmother's which I would like to make. The only hitch is that it a hickory nut cake recipe. She always lived in the country and gathered nuts herself. Anyone know where I can buy some? Thanks, Sara --------------------------------------------------------- Refd:3468 becks@tso.cin.ix.net 12/09/97 09:07 232/5 3467 Subject: Re: hickory nuts My parents live in the country and I happen to HAVE some Hickory nuts. I don't know if they're good or not. I just don't have any recipes for them. SO, you can have these if you want and I'd also appreciate the recipe. Becky --------------------------------------------------------- becks@tso.cin.ix.net 12/09/97 09:08 91/8 3466 Subject: Re: make ahead meals LINDA!!!!!! I've got a GREAT IDEA!!!!!!1 Adopt the grandaughter's boyfriend. Becky --------------------------------------------------------- Refd:3470 lindast@tso.cin.ix.net 12/09/97 09:30 269/5 3469 Subject: Re: make ahead meals Its a great idea but he played football in college and he is a reeeeeal big boy and I dont think I could afford to feed him. Although when he cooks he usually goes out and buys the food or whatever I dont have. Thats not a bad idea now that I think about it. Linda --------------------------------------------------------- Refd:3471 mcurtis@tso.cin.ix.net 12/09/97 15:01 596/8 3470 Subject: Re: make ahead meals I just had a big party this weekend for a bunch of kids. I didn't want to invest much in food. I bought 2 pounds (and then 2 more because it was so good we kept eating it) of good ground beef. Then I made 4 pounds of barbecue. We serve this with cole slaw (make it up ahead if you have time). I can give you the recipe I used, but I doctored it, and doctored it as usual and am not sure I can repeat it. This would be a good occasion for those ground beef barbecues (remember we are economizing, but I guess we can also use the chuck roast one if it can be found on sale.) Mary Curtis --------------------------------------------------------- Refd:3475 kit@tso.cin.ix.net 12/09/97 17:56 1198/24 Subject: Meatball Stroganoff This is one of my mother-in-laws recipes and you can vary it and use it in several other ways. The sauce can be used with thinly sliced strips of beef for regular stroganoff or even as a sauce for filet mignon (it's out of this world served with wild rice). You can even leave out the sour cream and have a rich brown stew with vegetables. 2 lb. ground beef 1 1/2 c. dry bread crumbs 1 1/2 c. milk 1 1/2 t. salt (all her recipes were too salty - I use 1/2 t. salt) pepper to taste. Form all into meatballs and brown in butter. Set aside. Saute 2 medium onions and a 6oz. can of mushrooms in butter (you will need to add more to skillet meatballs were browned in) Add 1 Tbl. paprika and 3 Tbl. flour and stir well; add 2Tbl. chopped parsley, and gradually add two cans of Campbell's consume and 3 Tbl. sherry. Put meatballs into sauce and simmer for 1 hour. When ready to serve add 1 carton commercial sour cream and 1/2 tsp. worchestershire sauce. Serve with hot fluffy rice. Make sure your paprika is fresh...it has a tendency to get bitter when it gets old. There's a brand of Hungarian paprika that is much cheaper than McCormics and comes in a bigger container, called Budapest's Best. --------------------------------------------------------- veltenrj@tso.cin.ix.net 12/09/97 21:24 1228/26 Subject: Zwiebach Some time ago, I asked for a zwiebach recipe and was referred to a rusk recipe. I emailed my cousin in Germany and asked him for a zwiebach recipe. He sent me the recipe but it is in german. I will post my english rendition. ZWIEBACH 6 Eggs 200 GRAMS HONEY Juice and zest from 1/2 lemon 2 cups flour Separate 5 of the eggs into whites and yolks. In a mixing bowl, add the 5 egg yolks, the whole egg, the honey, the lemon juice and the zest. Beat until foamy. Add the flour and mix thoroughly. Beat the egg whites to a stiff peak. Fold the egg whites into the flour mixture. Preheat the oven to 390 degrees. Grease a baking pan (4x4x12-inches). Transfer the dough to the baking pan. Bake on the middle shelf for 45 minutes. Remove from oven and let cool. Transfer the cake to a wire rack and let stand for 12 hours. Preheat the oven to 300 degrees. Cut the cake into 1/2-inch slices and place on an ungreased baking sheet. Place on the top shelf and bake for 7 minutes. Remove from oven and cool the toasted slices. --------------------------------------------------------- veltenrj@tso.cin.ix.net 12/09/97 21:31 2842/93 Subject: zwieback German version There are two recipes here. My earlier post is the english version(?) of the first recipe. ***************************************************************************** Here is a receipe for Zwieback : Aniszwieback: Zutaten fr 1 Kastenform von 30 cm Laenge: 6 Eier 200 gr Honig Saft und abgeriebene Schale von einer halben Zitrone 1 Essloeffel Anissamen 250 gr. gemahlenes Vollkornweizenmehl Zubereitungszeit : 45 min Ruhezeit : 12 Stunden Backzeit : 45 min Roestzeit : etwa 7 Minuten 5 Eier in Eiweiss und Eigelb trennen. Das Eigelb mit dem ganzen Ei, dem Honig, dem Zitronensaft und der Zitronenschale schaumig ruehren. Den Anissamen und das Mehl dazugeben und unter die Schaummasse ziehen. Die Kastenform einfetten. Den Backofen auf 200 C. vorheizen. Das Eiweiss zu steifem Schnee schlagen und unter den Teig heben. Den Teig in die Form fuellen und auf der mittleren Schiene des Ofens 45 Minuten backen. Den Kuchen etwas abkuehlen lassen, dann auf ein Kuchengitter stuerzen und 12 Stunden ruhen lassen. Den Backofen auf 150 C. vorheizen Den Kuchen in 30 Scheiben schneiden, auf das ungefettete Backblech legen und auf der oberen Shiene des Ofens etwa 7 Minuten roesten. Zum guten Gelingen des Gebaecks ist es wichtig, die Schaummasse moeglichst lange zu ruehren. 20 Minuten Zeit sollten Sie sich schon nehmen. Nusszwieback: Zutaten fuer 1 Kastenform von 26 cm Laenge: 4 Eier 200 gr. Zucker Mark von 1 VANILLESCHOTE 300 gr. Mehl 200 gr. Haselnusskerne 50 gr. ungeschaelte Mandeln Fuer die Form: Butter Zubereitungszeit : 45 Minuten Backzeit : 1 Stunde und 20 Minuten Ruhezeit : mindestens 12 Stunden Die Eier in Eiweiss und Eigelb trennen. Das Eigelb mit dem Zucker und dem Vanillemark so lange schaumig ruehren, bis eine helle cremige Masse entsteht. Das Mehl sieben und essloeffelweise unterruehren. Die ganzen Haselnusskerne und die Mandeln in den Teig mischen. Die Kastenform einfetten und mit Pergamentpapier auslegen. Den Backofen auf 180 C. vorheizen. Das Eiweiss zu steifem Schnee schlagen und unter den Teig heben. Den Teig in die Form fuellen und im Ofen auf der untersten Schiene 1 Stunde backen. Den Kuchen aus der Form auf ein Kuchengitter stuerzen. Das Papier abziehen. Den Kuchen erkalten lassen, dann in ein feuchtes Tuch wickeln und 12 Stunden stehen lassen. Am naechsten Tag den Backofen auf 170 C. vorheizen. Den Kuchen mit einem Saegemesser in 35 Scheiben schneiden. Die Scheiben dicht nebeneinander auf das Backblech legen und im Ofen auf der mittleren Schiene hellbraun und knusprig roesten. Zwieback nach dem Abkuehlen in einer gut schliessenden Dose verpackt aufbewahren. Viel Erfolg ! Viele Gruesse von allen. ******************************************************************************* --------------------------------------------------------- --------------------------------------------------------- lindast@tso.cin.ix.net 12/10/97 01:49 232/5 3471 Subject: Re: make ahead meals Mary I would like you cole slaw recipe. I have never made good cole slaw. I inherited a Kitchen Magician from my mother that shreds cabbage nicely. Thats the only thing I use it for and I usually fry the shredded cabbage. Linda --------------------------------------------------------- fidelis@tso.cin.ix.net 12/10/97 19:01 138/2 Subject: Candy Hey gang, it is about time to start making Buckeyes! My family expects it every year for Christmas. They really are a treat. Lou --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/10/97 22:17 244/4 Subject: candy I bought a big hunk of chocolate at Sam's that is for making almond bark. Does anyone know about this? Can you use most any kind of chocolate for dipping? I may try to make some buckeyes. Please post your recipe again, Lou. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 12/12/97 19:49 1131/30 Subject: Cheese pancakes for Chanukah FORWARDED FROM: /community/chavurah/bb(#5325) From:kstrom(Kristina Strom) This, from Jennie Grossinger's _The Art of Jewish Cooking_: Wonderful for brunch. 2 egg yolks 1/2 tsp salt 2 Tbsp. sugar 2 cups small curd cottage cheese, drained (I prefer Breakstone) 1 cup *sifted* flour 2 egg whites, beaten stiffly Butter for frying Beat together the yolks, salt and sugar. Stir in the cottage cheese. Add the flour; stir. Fold in the egg whites. Heat enough butter to cover the bottome of a skillet (but do *not* brown or burn the butter... actually, last year I made this recipe by adding 2 Tbsp peanut oil to the batter and just frying at 380F in my non-stick electric skillet) to about 1/4 inch. Drop the batter in by tablespoon (literally). Fry until browned on both sides. Serve hot, garnished with sour cream and fruit preserves or jelly. Enjoy! Kristina -----FORWARDER'S COMMENTS: This is the first recipe of three that I posted on Chavurah, the Jewish board. I am forwarding them here as well, since I think everyone might like them, and since some people who visit here but are Jewish may not go to Chavurah. --------------------------------------------------------- Refd:3482 kstrom@tso.cin.ix.net 12/12/97 19:50 1975/47 Subject: Baked Souvganiot for Chanukah FORWARDED FROM: /community/chavurah/bb(#5328) From:kstrom(Kristina Strom) This is a reduced-fat recipe (... *how* can doughnuts that taste good be fat free??!!). Whatever. They are easier to make than frying, and safer actually because the likelihood of getting burned is minimal). 2 pkgs. dry yeast 1/2 warm water 1 1/2 cups milk 1/2 vegetable shortening 1/2 cup sugar 2 teaspoons salt 2 eggs, lightly beaten 4 1/2 cups all-purpose flour 1/2 melted butter 1 cup sugar mixed with 1 tsp cinnamon 1 cup confectioner's sugar preserves and a pastry bag Sprinkle yeast over warm water. Let dissolve for 5 minutes. Place milk and shortening in a saucepan and heat gently until shortening melts. Cool til lukewarm. Combine yeast mixture and milk mixture in large bowl. Stir in 1/4 cup sufar, salt, eggs and 2 cups flour. Beat briskly. Add remaining 2 1/2 cups flour. Cover bowl with plasctic wrap and let rise til doubled in bulk. Dust the counter with flour and turn dough out onto board. Dough is *very* sticky. Pat into a round about 1/2 inch thick, using flour as needed. Now, here comes the fun part. In Europe, the women cut out 1 1/2 inch circles of the dough. In the past, I have cut out dreidl shapes (ussing a dreidle cookie cutter to make and impression, then a knife to cut through). Jews in New Orleans cut out 2" squares (beignets). For Chanukah, smaller doughnuts are appropriate as opposed to the "Dunkin'" type, but you can do that too. Let doughnuts rise 20 minutes, uncovered. Bake about 10 minutes at 450F or until golden. Remove from oven and brush *immediately* with melted butter. This makes about four dozen puffy doughnuts. Place sugar and cinnamon in a brown grocery bag and shake. Add 1/3 of the doughnuts and shake. Put c. sugar in a bag and the rest of the doughnuts. Shake. With half of these doughnuts, using a pastry bag, squirt some fruit preserves into the center. Enjoy! Kristina -----FORWARDER'S COMMENTS: --------------------------------------------------------- Refd:3486 kstrom@tso.cin.ix.net 12/12/97 19:50 1567/40 Subject: A relatively easy to make Taglach FORWARDED FROM: /community/chavurah/bb(#5330) From:kstrom(Kristina Strom) During Chanukah, in addition to fried foods, delectable sweets are traditional, the foremost perhaps being Taglach (or Taiglach). 3 eggs 2 T. peanut oil 1 1/2 c. flour 1/4 tsp. salt 1/4 tsp ground ginger Syrup: 1 c. honey 1 c. sugar 1/2 tsp. ground ginger 2 Tbsp boiling water Beat eggs and oil together. Stir flour, salt and ginger into this mixture and blend together to make a soft dough. Divide dough into 4 parts. Flour hands. Roll each section into 1/2" ropes. Cut into 1/2 " pieces. Combine honey sugar and ginger in a large pot and bring to a boil. Drop in pieces one at a time. Reduce heat to a simmer. After 15 minutes, start to stir. Then stir every once in a while for 45 minutes longer until the Taglach are golden brown. Add boiling water and remove from heat. With slotted spoon remove and place on a foil lined cookie sheet. Many people roll these little gems in chopped walnuts or almonds. You can also do this in the oven. Go ahead and make the dough and cut into pieces. Heat the oven to 350F. Make the syrup and spread evenly onto two cookie pans with rims. Distribute the dough pieces evenly between the two pans. Bake without opening the oven for 20 minutes, then stir, so the Taglach bake evenly. Continue baking 40 more minutes, stirring every 10 minutes. The Taglach will be crunchy and brown... immediately sprinkle with chopped nuts and sugar if desired. These keep for a *long* time. Enjoy! Kristina -----FORWARDER'S COMMENTS: --------------------------------------------------------- Refd:3481 kbowdler@tso.cin.ix.net 12/13/97 00:20 85/2 3480 Subject: Re: A relatively easy to make Taglach thanks, kristina, for some very welcome ethnic recipes!! keep them coming! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/16/97 09:20 85/2 3478 Subject: Re: Cheese pancakes for Chanukah Kristina, I have a crepe maker. Would this recipe be ok with that? Mary Curtis --------------------------------------------------------- Refd:3483 kstrom@tso.cin.ix.net 12/16/97 11:21 420/7 3482 Subject: Re: Cheese pancakes for Chanukah Oh yes, I am sure, Mary--and I know you are so talented that you can adjust the recipe as needed. Also, some of my family members do not like the curds of cottage cheese so visible or whatever so I just whir them in the FP or blender for a bit. However, these are *not* as delicate as crepes. Hmmm... makes me want to post a dynamite recipe for blintzes (really Jewish filled crepes)--anyone interested? Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/16/97 17:53 894/19 Subject: Passover Carrot Candy Here's another Jewish recipe from the net. Passover Carrot Candy 2 lb Grated carrots 1/2 tsp powdered ginger (optional) 5 oz fresh ginger root 4 oz slivered almonds 2 lb sugar (white or brown, your choice) 4 Tbs powdered sugar Peel and grate ginger root. Combine carrots, ginger and sugar in sauce pan. Heat slowly until runny. Increase heat to hedium-high remembering to stir. When mixture starts becoming very thick and foamy, stir constantly or mixture will burn. Somewhere between a hard ball and crack, stir in almonds and then quickly pour onto a damp chopping board or marble top. Spread approximately 11 x 11 inches. Cool 10 minutes and then cut into 1 1 1/2 inch squares. Separate each piece and roll in powdered sugar. (For added zip, use a mixture of 1/2 tsp powdered ginger to 4 tbs of powdered sugar.) When cool, place in a jar. --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/16/97 18:03 2376/32 Subject: making candy After years of experimenting and messing up Ky. Cream Candy, I think I have finally mastered it. My two grandsons (the 8th graders) and I just made 2 batches of it. The first batch was the learning batch. The second batch was perfect. One reason this one was a success, and past batches were disasters, is that I used a recipe that did not make such a large amount. That type of recipe wants to boil over the top of the pot, and bad things happen. This one was 1 cup of water, 2 cups of sugar, and a stick of butter + a little vanilla. I think it is going to be great (it has to age at least overnight). Remember, when you use a candy thermometer, every single time you use it you must test it in water to see at what temperature it boils. At sea level it boils at 212. Mine today boiled at 204--as you can see that's 8 degrees difference. No wonder a few of my batches in the past burned. Another thing is to have the smaller recipe and then turn the heat up a little higher. My first batch took longer (and produced less because of long cooking and evaporation). When I found I wasn't going to make it boil over, I turned up the heat on the second batch. The boys noticed that we made at least 1/3 more from this second batch. We are fortunate. We have a small marble slab, but years ago my husband made a bar between the dining room and kitchen. I wanted to save money on the counter top and convinced him to use the marble top that we had had cut for an old crummy coffee table in the past. It is almost 48 inches long. Can you imagine what a great marble slab this makes? When we messed up in years gone by pulling when the candy was too hot it turned to sugar and stuck to the whole marble slab. My poor husband cleaned up batch after batch (he loves the stuff, and really wanted us to learn to make it). The nice part of this is this summer we took the kids to Herrington Lake, and on the way home we stopped at Rebecca Ruth's Factory in Frankfort where they make KY Cream candy as well as other candies. They remembered the trip to the candy shop and the nice people who showed us their slab and talked to us about making candy. Isn't it great today how interested so many young men are in cooking? We can thank their Dads for this. This used to be considered women's work, and now it has become a great thing for all of us. Mary Curtis --------------------------------------------------------- abate@tso.cin.ix.net 12/17/97 16:49 293/9 3479 Subject: Re: Baked Souvganiot for Chanukah This is a great recipe. I tried it this week, making 1 and 1/2 recipes--I needed enough for *many* people. Turned out really well. I was a bit confused at the end. Shake in one cup sugar then shake in another cup of sugar? Any chance you can clarify how you make these? Thanks Anne --------------------------------------------------------- Refd:3488 mdonovan@tso.cin.ix.net 12/17/97 17:15 479/9 Subject: First 5 Years CB There is a restaurant in Oakley by the name of Production Line Cafe. It was started by Kyra Alex who has since moved to Maine to open a restaurant there. Before she left, she self-published a cookbook called, The First Five Years. It includes several recipes including one for meatloaf that I am particularly interested in. (obviously not enought to buy the book tho!) If anyone has this cookbook and is willing to share that recipe with me/us I would be grateful! Michael --------------------------------------------------------- Refd:3489 kstrom@tso.cin.ix.net 12/17/97 19:40 500/9 3486 Subject: Re: Baked Souvganiot for Chanukah Anne, I am *so* glad you enjoyed the recipe--it's a good one! In re sugaring the doughnuts, this is what I do (a trick I learned in New Orleans): in one brown bag (grocery-style) I put cinnamon sugar; in anohter bag I put the confectioner's sugar. I usually do 1/3 of the doughnuts with the cinnamon sugar and the rest with the powdered, half of which I pipe jam into for 'jelly doughnuts". Still haven't figured out how to make glazed doughnuts at home--anybody have a clue? Kristina --------------------------------------------------------- Refd:3493 mcurtis@tso.cin.ix.net 12/17/97 20:58 857/12 3487 Subject: Re: First 5 Years CB The number to access Cinch at the Public Library is 3693200 if you don't already know it. It was the first number I ever accessed with my modem. It does everything for you, even renews your libary books in case you are not aware of it. I looked up First Five Years on it before I replied to see if maybe I could find it there. Unfortunately it was not. They have a million cookbooks, but this is a self-produced one (probably), and probably didn't find its way there. However call the science and technology department just to be sure. Some of the books are still not on computer yet. This is one of the finest public libraries in the world. I have been using science and technology to find recipes for 20 years. I try not to take advantage of them, but there are a lot of questions that they have answered for me over the years. Mary Curtis --------------------------------------------------------- Refd:3492 cblockso@tso.cin.ix.net 12/17/97 21:07 3824/74 Subject: Egypt Presentation I want to thank everyone for their help in giving me ideas and recipes to use at my daughter's school. Here's a brief summary of what we presented to her 6th grade class: 1) Background food/cultural information such as eating methods, typical meals, food availablilty today vs. in the days of the pharohs, cooking methods, etc. 2) We went through the different food groups and gave examples of kinds of foods eaten. 3) We passed around jars of spices that are used in Egyptian cooking (Marjoram, Coriander, Cumin, Cinnamon, Cloves, etc.) and let the kids smell, see and taste thes. I was amazed that these common spices were unknown to many of the students. There must not be much cooking done at home! 4) The BEST part was the sampling of food. I made some Egyptian Bread by modifying a recipe I found in a book on Egypt. The original recipe was basically wheat flour and water and I know the kids would have hated it. So... I added some unbleached white flour (substituted 1/2 of the wheat flour) and used some milk and honey. The result was much tastier. I didn't want the kids to be turned off by eating bread that was tough and tasteless. The kids really liked the "Egyptian Bread". We also passed around baskets of almonds, walnuts, figs, dates, and Pistachios. I used Nicholas Khoury's recipe (see #3457 above) for Ful Medames- the "National Dish of Egypt". The teacher and about half of the kids like it. We served white grape juice and Chamomile Tea sweetened with honey. I served some Baklava, though not "Egyptian", I figured it had all of the right ingredients- filo dough, nuts and honey. It was a hit On the WEB I found a recipe for Egyptian Chocolate Cake and made it for the kids. It didn't look to "authentic" as an Egyptian food- but it was gobbled up by the kids. The presentation was a big hit. The kids ate a ton of food. We made a rule at the beginning of the class that everyone had to eat at least a bite of everything and I didn't see anyone complain. It was a lot of work to get all of the food planned, purchased, prepared, transported and set up- but it was worth it. Thanks again for your imput. Egyptian Chocolate Cake 12 servings 1 3/4 cup flour, sifted 2 t baking powder 1 t. cinnamon 1/8 t. ground cloves 4 oz. semisweet chocolate 1/2 c brewed strong coffee 1/2 c butter or margarine 1 c. sugar 2 large eggs 1 t. vanilla extract 1/2 c. milk Cinnamon Whipped cream frosting: 2 c. heavy whipping cream 1/4 cu sugar 2 t. vanilla extract 1/2 t. chnnamon Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use and electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8 inch cake pans. Bake in a preheated 350 degree F oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. Cinnamon Whipped Cream: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/18/97 16:30 239/4 Subject: pot luck dinner We are planning on having a pot luck dinner here at my house sometime in January for the recipe group and the garden group who helped me so much in the yard. If you have any suggestions for me please e-mail me privately. Mary Curtis --------------------------------------------------------- mdonovan@tso.cin.ix.net 12/18/97 22:14 409/7 3489 Subject: Re: First 5 Years CB Thanks Mary. The first thing I did was check Cinch. But as you found out, it isn't in the system. But I haven't given up yet. I'm going to see if the neighborhood branch will purchase it as "local interest." They are just a couple blocks from the restaurant. Haven't been there since it was sold to new owners. Has anyone been to it lately (say in the last year)? The Production Line Cafe on Madison Rd. --------------------------------------------------------- abate@tso.cin.ix.net 12/20/97 20:32 839/18 3488 Subject: Re: Baked Souvganiot for Chanukah Now that you have told me what I was *supposed* to do--let me tell you what I actually did. I put one cup of sugar and the cinnamon in the bag. I shook the doughnuts in that for about a minute (or, I think it was about 1/2 of the batch). I then added the rest of the doughnuts and the powdered sugar. It seemed strange at the time, but I have to tell you I really like the way that it turned out (and so did all of the people who tried the results!). Neither of the sugars dominated--it made a really nice blend, not like anything else I have tasted before. I would suggest that you try it some time. Oh, one more word for anyone else who may try this. Shake the sugar bag outside if you can. It's hard to seal it completely and most brown paper bags have some leakage points anyway. Thanks again for the great recipe. Anne --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/21/97 14:48 2235/40 Subject: Barbados Beef Stew The holidays are here, and it is a good idea to keep extra food on hand, food that will hold. Here is a recipe I found and we made last night. I didn't change one thing. It was perfect and we loved it, except my husband wanted it on mashed potatoes, and I think it should have been served on rice with bread. Tonight I am putting it over a bed of polenta made with vegetable broth. (I guess I did change it a little from the original. That is the cook's privilege.) Barbados Beef Stew 3 lb beef chuck cut in a 1/2 1/4 tsp pepper inch cubes 1/3 c cider vinegar 1 tbs shortening 1/3 c molasses 1 can (1 lb) tomatoes 6 carrots pared and cut in pieces 2 medium onions sliced 1/2 c raisins 1 tsp salt 1/2 tsp ginger 1 tsp celery salt 3 tbs flour 2 tbs minute tapicoa* Sprinkle beef with flour. Brown in shortening in heavy saucepan. Add tomatoes, onions, salt, celery salt and pepper. Combine vinegar, molasses and water; add to meat. Cover and simmer until meat is tender, about 2 hours. Add carrots, raisins and ginger, cook until carrots are tender. Serve with mashed potatoes or hot cooked rice. Makes 12 servings. * I added the tapicoa even though it wasn't called for. It was wonderful for thickening. Note: I think one of the reasons this was so good was because the meat man cut up chuck for me instead of regular stew meat. It was wonderful beef. I use chopped tomatoes. I also added the carrots right at the beginning instead of later. After everything was going well and I kept stirring so it wouldn't stick, I put it in a 350 oven. (Use a Dutch oven type vessel if possible). It is very important to brown the meat in smaller batches (maybe one pound at a time, otherwise too much meat in the skillet will cause the heat to drop and the meat will not carmelize properly. I deglazed the pan with a little water and added it to the stew after I transferred the stew to a pot. I found the wok was great for browning because it has a really large skillet, but any large container will do. I hope you like this recipe as much as we do. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/22/97 21:44 288/4 Subject: fudge I went to buy marshmallow tonight to make the never fail fudge. I could only find a recipe on chocolate chips that called for miniature marshmallows. I decided to try that one. I'll let you know how it turns out. That kind of fudge is always a great bargain I think. Mary Curtis --------------------------------------------------------- babs@tso.cin.ix.net 12/23/97 07:52 235/5 Subject: Speaking of fudge.... I made some yesterday and it came out sugary. I am going to call it Toffe Crisp Fudge to cover. :) But why did this happen? I thought it was at the soft ball stage. It did keep it's shape when I dropped a bit in cold water. --------------------------------------------------------- Refd:3497 Refd:3498 mcurtis@tso.cin.ix.net 12/23/97 09:47 77/1 3496 Subject: Re: Speaking of fudge.... Did you start beating it before it cooled down to lukewarm? Mary Curtis --------------------------------------------------------- Refd:3499 kit@tso.cin.ix.net 12/23/97 10:02 936/27 3496 Subject: Re: Speaking of fudge.... I made very easy fudge from a recipe in a free brochure I got at the deli counter. It tastes really good too. Chocolate Caramel Walnut Fudge 3 cups (18oz) semisweet chocolate pieces 1 (14oz) can sweetened condensed milk (not evaporated) dash salt 1 cup chopped walnuts 1/2 cup caramel ice cream topping 1 1/2 teaspoons of vanilla extract 1. In saucepan, over low heat, melt chocolate pieces with sweetened condensed milk and salt. Remove from heat: stir in walnuts, caramel topping and vanilla. 2. Spread evenly into foil-lined 8- or 9-inch square pan. Chill 2 hours or until firm. 3. Turn fudge onto cutting board; peel off foil and cut into squares. Makes about 2 pounds. Preparation time: 10 minutes Tip: To cut fudge, use a damp knife with a firm blade. Note: my kids don't like nuts so I made half of it with and half without and put it all in the same square pan. The fudge is just as good without the walnuts as with. --------------------------------------------------------- babs@tso.cin.ix.net 12/24/97 08:22 188/5 3497 Subject: Re: Speaking of fudge.... The recipe called for evaporated milk, butter and sugar to be boiled to the softball stage. It was there, but it was sugary. Oh well, everyone likes the "Toffee Crisp Fudge". :) --------------------------------------------------------- Refd:3500 mcurtis@tso.cin.ix.net 12/24/97 09:33 1364/25 3499 Subject: Re: Speaking of fudge.... I found a microwave recipe for pecan pralines. I made 3 perfect batches. They were so easy. Then I got cocky and threw the ingredients together. I was doing other things, and when I went to beat them as I had the others there was a big lump of concrete in the bowl. The only thing I can guess is I was being punished for not paying better attention. Actually I must have overcooked them a few seconds or something. Candy is an exact science, and I can't believe I only messed up one batch. The kids made two batches of this fudge and it was perfect. I might try this one again to give away. The difference is that it uses marshmallows instead of marshmallow cream. Famous Fudge 2 tbs butter or margarine 1/4 tsp salt 1/2 c. chopped 2/3 c. undiluted evaporated milk 2 c. miniature nuts 1 1/2 c. granulated sugar marshmallows 1 tsp vanilla 1 1/2 c. semi-sweet chocolate morsels Combine: butter, evaporated milk, sugar and salt in medium-size heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8-inch square baking pan. Chill until firm. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/24/97 09:35 218/3 Subject: happy holidays To all of my new friends, I hope you have the happiest of holidays, and not too many failures in the kitchen. But for every flop, there are all the fabulous dishes you whip up. Best wishes everyone. Mary Curtis --------------------------------------------------------- nkhoury@tso.cin.ix.net 12/24/97 09:57 1221/30 Subject: Fruitkake Recipe HOLIDAY FRUITCAKE RECIPE You will need the following: A cup of water, a cup of sugar, four large brown eggs, two cups of dried fruit, a teaspoon of salt, a cup of brown sugar, lemon juice, nuts, and a bottle of whiskey. Sample the whiskey and check for quality. Take a large bowl. Check the whiskey again. To be sure it is the highest quality, pour one level cup and drink. Repeat. Turn on the electric mixer, beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar and beat again. Make sure the whiskey is still okay. Cry another tup. Turn off the mixer. Beat two leggs and add to the bowl and chuck in the cup of dried fruit. Mix on the tuner. If the fired druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey and check for tonsisticity. Next, sift two cups of salt. Or something. Who cares? Check the whiskey. Now sift the lemon uice and strain your nuts. Add one table. Spoon. Of sugar of something. Whatever you find. Grease the oven. Turn the cake tin to 350 degrees. Don't forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again and go to bed. Season's Greetings from all at The Rested Dog Inn --------------------------------------------------------- fidelis@tso.cin.ix.net 12/24/97 18:06 37/1 Subject: wish Happy Holidays to all! Lou --------------------------------------------------------- Refd:3509 rwhitney@tso.cin.ix.net 12/26/97 11:37 865/12 Subject: shrimp cocktail dish question This isn't exactly a recipe question but maybe someone knows the answer. At son-in-law's request we planned shrimp cocktail for Christmas dinner first course. I decide to use the shrimp cocktail crystal I had received for a wedding present. These dishes are like large coupe-sized stemware, with a smaller glass insert cup. I think you are supposed to put crushed ice in the bottom. But then what? Do you just put shrimp in the cup over the ice, or do you put the cocktail sauce in the over-the-ice cup and drape the shrimp around the edge of the glass? But if you do that, then the shrimp aren't being chilled by the ice which I think is the whole idea. And do you use lettuce with true shrimp cocktail? We just ate and dipped, but I wonder how I am really supposed to use these pretty dishes - which have been used about twice in 30 years - Rosemary --------------------------------------------------------- Refd:3505 Refd:3515 kstrom@tso.cin.ix.net 12/26/97 12:58 623/9 3504 Subject: Re: shrimp cocktail dish question If I remember correctly, the inner cup is for the sauce; the outer one is for the ice and the shrimp which are artufully hung, tails out, over the edge. And yes, I think a ruffled lettuce garnish is protocol. Ththe way I do shrimp cocktail every year on Christmas (to meet my friend Michael's needs) is to take a round platter and layer romaine lettuce all around as a bed. In the center I place a fancy glass container of cocktail sauce, then I just strew the shrimp around it on the bed of lettuce. We don't do formal sit down dinners here, so this shrimp cocktail is just a part of the appetizer buffet. Kristina --------------------------------------------------------- Refd:3506 kbowdler@tso.cin.ix.net 12/26/97 14:41 71/3 3505 Subject: Re: shrimp cocktail dish question what kind of sauce do you serve? homemade? if not, what brand? krb --------------------------------------------------------- Refd:3508 Refd:3510 cblockso@tso.cin.ix.net 12/26/97 15:54 434/12 Subject: Cocktail Sauce Here is my mother-in-law's recipe for cocktail sauce. It is great- as good as (if not better ) than any bottled stuff. I like a little extra horseradish but the amount in the recipe is just right for most people: 1 cup catsup 1/4 cup prepared horseradish (not the creamy type- but the grated type in a jar) 2 tablespoons lemon juice 1 teaspoon Worstershire sauce 4 drops Tabasco Mix it together and serve with shrimp or crab. --------------------------------------------------------- Refd:3511 mcurtis@tso.cin.ix.net 12/26/97 17:17 557/8 3506 Subject: Re: shrimp cocktail dish questionp Actually I got some of those for a wedding present, too, many years ago. It was one of the few gifts that I returned to the store because I didn't have the slightest idea if I would ever be able to use them. I wish now that I had kept them. Shrimp is so wonderful it deserves a wonderful container. I think that you put the ice in the bottom and then put some sauce in the thing and drape them around the side. (I wish I had been there. I love shrimp. Hum, that sounds like a good thing to have tomorrow night for just the two of us. Mary Curtis --------------------------------------------------------- rapp@tso.cin.ix.net 12/26/97 19:32 75/3 3503 Subject: Re: wish >Happy Holidays to all! Lou Lou sure doesn't mince words. :) --------------------------------------------------------- kstrom@tso.cin.ix.net 12/26/97 22:05 982/30 3506 Subject: Re: shrimp cocktail dish question >what kind of sauce do you serve? >homemade? if not, what brand? >krb Kevin, This one is from my mom who was from Boston, one of the seafood capitols of the country. 2 Tbsp lemon juice 6 drops Tobasco sauce 2 Tbsp fresh grated horseradish 1 Tbsp chopped fresh chives 1 tsp Worcestershire sauce 1/2 tsp salt 1 Tbsp minced parsley 1 Cup catsup This is *good*...make at leat two hour in advance. In a pinch, I just throw some ketchup in a bowl and stir some horseradish in. btw my mom's recipe works just great *without* the horseradish (which some folks don't like)--all you do is increase the Tobasco to 10 drops. My Grandma Chase used to make this interesting seafood dip: 1 C mayo 1 T lemon juice 3 T chopped chives or scallions 3 T choped parsley a tad of dijon mustard This is really good and I think she called it 'remoulade' or something... she was kind of snobby about tomatoes with seafood! Said it was 'southern'. Go figure!!!! Kristina --------------------------------------------------------- Refd:3512 mcurtis@tso.cin.ix.net 12/27/97 00:18 127/2 3507 Subject: Re: Cocktail Sauce This sounded so good that we sent to Kroger's for a day after Christmas shrimp supper. The sauce was superb. Mary Curtis --------------------------------------------------------- kit@tso.cin.ix.net 12/27/97 09:01 632/10 3510 Subject: Re: shrimp cocktail dish question Kristina, your remoulade recipe is one that I learned about in the South! First in North Carolina and then again in Louisiana. My recipe is not exact...and it's a little different. It is essentially mayonaise with a teaspoon of country dijon mustard (it's the one with brown flecks in it), some lemon juice and garlic powder or minced garlic. I remember the first time this sauce was presented to me, I wasn't thrilled that I didn't have the old favorite red sauce....but that changed instantly. The flavor of this sauce is delicious with shrimp or chicken nuggets...and as we often joke, it tastes good even on a finger! Yum. --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/27/97 09:12 280/4 Subject: Request for bernaise sauce Did we recently have a post for bernaise sauce that I don't remember and can't find? I love this stuff. I know it is something you can only eat once or twice a year, but this might be that time. Um all this talk about sauces. They are what make food special. Mary Curtis --------------------------------------------------------- Refd:3514 Refd:3516 Refd:3519 mduane@tso.cin.ix.net 12/27/97 15:24 635/23 3513 Subject: Re: Request for bernaise sauce Mary, Bernaise Sauce is simple. You start with a great Hollandaise Sauce, then ruin it by adding tarragon. Hollandaise Sauce 1 stick butter 2 egg yolks 1 Tbl. lemon juice dash cayenne salt to taste Divide butter in thirds. In a double boiler, add 1/3 butter, egg yolks, and lemon juice, stirring constantly. When butter melts, add next 1/3. When melted, stir until thick. Add third piece of butter, when melted remove from heat and beat until glossy. BTW, use wooden spoon to stir and beat sauce. When shiny, add seasonings to taste. For those who enjoy the taste of tarragon, add to the hollandaise to make bernaise. --------------------------------------------------------- becks@tso.cin.ix.net 12/27/97 15:54 95/4 3504 Subject: Re: shrimp cocktail dish question Rosemary, I have also seen diced celery under the cocktail sauce in the inner dish. Becky --------------------------------------------------------- Refd:3518 kstrom@tso.cin.ix.net 12/27/97 18:47 465/9 3513 Subject: Re: Request for bernaise sauce >Did we recently have a post for bernaise sauce that I don't remember and can't >find? I love this stuff. I know it is something you can only eat once or >twice a year, but this might be that time. Um all this talk about sauces. >They are what make food special. Mary Curtis Mary, Mike described the classic recipe...I think the one you are referring to is my post #3414, a microwave version. Bearnaise is *superb* with filet mignon. Kristina --------------------------------------------------------- Refd:3521 Refd:3522 fidelis@tso.cin.ix.net 12/27/97 19:45 69/2 Subject: Shrimp Cocktail Haven't had that for a long time. Makes me salivate. :-) Lou --------------------------------------------------------- Refd:3527 rwhitney@tso.cin.ix.net 12/27/97 21:25 534/7 3515 Subject: Re: shrimp cocktail dish question Thanks to all for the suggestions - what we did, was put the sauce in the inner dish and hung the shrimp on the rim, as most people suggested. I tried to do the ice but it clumped together and so we took another sip of wine and forgot about it :) - it just seemed though as if the ice should be to cool the shrimp not the sauce. I like the diced celery idea. You know this sounds so elegant but it wasn't all that expensive, we had 4 or 5 shrimp each, nice fat ones from Kroger, pre-cooked. And a lot cheaper than eating out! --------------------------------------------------------- Refd:3525 kbowdler@tso.cin.ix.net 12/27/97 22:02 95/3 3513 Subject: Re: Request for bernaise sauce don't recall seeing a bernaise sauce recipe here... i LOVE the stuff on a good steak!! krb --------------------------------------------------------- Refd:3520 kbowdler@tso.cin.ix.net 12/27/97 22:03 56/2 3519 Subject: Re: Request for bernaise sauce of course, that was *supposed* t obe bearnaise. krb --------------------------------------------------------- mduane@tso.cin.ix.net 12/27/97 23:28 29/3 3516 Subject: Re: Request for bernaise sauce Hollandaise is better. --------------------------------------------------------- kstrom@tso.cin.ix.net 12/28/97 00:03 590/10 3516 Subject: Re: Request for bernaise sauce Hey Mike, to each their own preference! To me Hollandaise is superior on asparagus, and Eggs Benedict, that sort of thing. This is kind of strange, responding to this message, since I haven't really eaten meat except on the rare occasion (usually a holiday) for 30 years. Still, I continue to prepare meat for my family and friends, and the next time I make filet mignon I will test your hypothesis. Hmmm... speaking of these two sauces, if anyone is *really* in a rush, then the Knorr's mixes are a lifesaver and with a lot of attention almost taste like homemade. Kristina --------------------------------------------------------- Refd:3523 Refd:3524 kit@tso.cin.ix.net 12/28/97 10:31 1145/32 3522 Subject: Re: Request for bernaise sauce From _Mastering the Art of French Cooking_ by Julia Child. Sauce Bearnaise For: steaks, boiled or fried fish, broiled chicken, egg dishes, timbales. Bearnaise sauce differs from hollandaise only in taste and strength; instead of lemon juice, its basic flavoring is a reduction of wine, vinegar, shallots, pepper, and tarragon. The techniques for making the two sauces are similar. For 1 1/2 cups 1/4 cup wine vinegar 1/4 cup dry white wine or dry vermouth 1 Tb. minced shallots or green onions 1 Tb. minced fresh tarragon 1/8 tsp pepper Pinch of salt A small saucepan Boil the vinegar, wine, shallots or onions, herbs, and seasonings over moderate heat until the liquid has reduced to 2 tablespoons. Let it cool. 3 egg yolks 2 Tb cold butter 1/2 to 2/3 cup melted butter 2 TB fresh minced tarragon or parsely Then proceed as though making hollandaise. Beat the egg yolks until thick. Strain in the vinegar mixture and beat. Add i tablespoon of cold butter and thicken the egg yolks over low heat. Beat in the other tablespoon of cold butter, then the melted butter by droplets. Correct seasoning, and beat in the tarragon or parsley. --------------------------------------------------------- mduane@tso.cin.ix.net 12/28/97 16:55 663/14 3522 Subject: Re: Request for bernaise sauce > to each their own preference! How true, Kristina. My wife and I can't stand tarragon, having tried it in a recipe years ago. Hollandaise works best on such items as asparagus and Eggs Benedict, and Bernaise is preferred by most on more "flavorful" items such as filet mignon. I find that the subtle flavor of Hollandaise works well even on beef, but for something with more intense flavor it would be overpowered. Knorr's mixes are pretty good, but usually the extra time required to make them taste like homemade is about all I need to make something from scratch. But when there's no time, they are among the best of the store-bought alternatives. --------------------------------------------------------- becks@tso.cin.ix.net 12/29/97 00:17 191/5 3518 Subject: Re: shrimp cocktail dish question Got my this week's door store. Did you all notice that Thriftway has shrimp for 10 cents each! Doesn't that sound good? It said they'll steam them, too. I am going to try some Becky --------------------------------------------------------- Refd:3526 kbowdler@tso.cin.ix.net 12/29/97 02:17 24/2 3525 Subject: Re: shrimp cocktail dish question how big though? krb --------------------------------------------------------- snewmark@tso.cin.ix.net 12/29/97 23:57 389/14 3517 Subject: Re: Shrimp Cocktail This string about shrimp cocktail sauce reminded me of a nice alternative sauce I often used to serve alongside traditional cocktail sauce. It is an adaptation from a sauce in the original New York Times cookbook: COGNAC SAUCE FOR SHRIMP 1/2 cup mayonnaise 1 TBSP catsup 2 TSP cognac 1/2 cup sour cream Combine, chill and serve with chilled fresh shrimp. Happy New Year everyone! --------------------------------------------------------- sallen@tso.cin.ix.net 12/30/97 10:10 1126/22 Subject: Re: Hickory nut cake Several days ago I posted a question about hickory nuts and Becky was kind enough to offer me some. I thank her for that generous offer, but couldn't accept them knowing how difficult they are to find. She asked me to post the recipe, so here goes. Nut Cake 1 cup seedless raisins 1 cup currants 1 cup butter 2 cups sugar 4 cups flour 2 cups sweet milk 1 cup hickory nut kernels 1 cup walnut kernels 2 eggs 3 heaping tps. baking powder 1 Tablespoon corn starch Cream together sugar and butter. Sift flour, baking powder, and cornstarch. Flour fruit and nuts. Add flour mixture to creamed sugar and butter alternately with milk. Add floured nuts and fruit last. Bake in jelly pans. There are no directions included about temperature or time because for most of her life Grandmother Allen cooked on a coal fired range. I think I would add about a half teaspoon of salt to this batter. I thought it was curious that there was none mentined in the original recipe. Also, I might add some vanilla. Sara --------------------------------------------------------- Refd:3529 kstrom@tso.cin.ix.net 12/30/97 11:50 352/6 3528 Subject: Re: Hickory nut cake Also, generally, when working with hickory nuts, you want to remove the skin. Diing this is easy. Roast the nuts for about 5-10 minutes at 350F. Take out of oven and place on a dish towel. Wrap them up and roll them around and *bingo* off go the skins. Most natural foods stores sell hickory nuts (aka filberts) and they are *so* good. Kristina --------------------------------------------------------- Refd:3531 sallen@tso.cin.ix.net 12/30/97 18:13 61/2 Subject: Hickory nut cake Kristina, filberts are hazelnuts, not hickory nuts. Sara --------------------------------------------------------- Refd:3532 kit@tso.cin.ix.net 12/30/97 22:31 501/7 3529 Subject: Re: Hickory nut cake Will this trick with the skins work with other nuts? My mother used to make salted almonds at Christmas to give away. The kids did all the shelling... then my mother boiled them in a big soup pot for a few minutes. Then we'd slip the skins off....very tedious, but it kept us off the streets. The next step was to oil them and salt them and place them in single layer on cookie sheets. Then a few minutes roasting time in the oven. These were the nuts she used for the top of the sugar plums too. --------------------------------------------------------- Refd:3533 kstrom@tso.cin.ix.net 12/30/97 23:17 179/5 3530 Subject: Re: Hickory nut cake >Kristina, filberts are hazelnuts, not hickory nuts. >Sara Yikes! Thanks, Sara, for the correction...there goes that early altlzheimer's messing with me again . Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 12/30/97 23:22 102/4 3531 Subject: Re: Hickory nut cake >Will this trick with the skins work with other nuts? As far as I know, yes... Kristina ---------------------------------------------------------