TSO COOKBOOK 1999 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. The Cookbook is divided into years. Use the dropdown box below. Cookbook Home Cookbook -1990 Cookbook -1991 Cookbook -1992-93 Cookbook -1994 Cookbook -1995 Cookbook -1996 Cookbook -1997 Cookbook -1998    TSO Cookbook -1999 ((( RECIPE EXCHANGE ))) 1) About The Recipe Exchange 2) Recipe Exchange Bulletin Board snewmark@tso.cin.ix.net 01/02/99 15:52 104/2 4176 Subject: Re: pound cake from scratch Just want to point pound cake lovers to my earlier post #4103 for a very fine version of the genre. --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/07/99 09:07 1118/29 Subject: Chocolate Sauce I was editing some of my recipes and came across this one. I thought it would be appropriate for this snowy day. Mary Curtis * Exported from MasterCook * Chocolate Sauce for Dairy Queen Diptop Recipe By : Lancaster County Amish Cookbook by Lapp and Miller Serving Size : 1 Preparation Time :0:00 Categories : Desserts Frozen Desserts Miscellaneous Sauces And Salsas Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2 ounce sweet chocolate -- melted 1/2 cup butter 2 cups powdered sugar 2/3 cup evaporated milk In a saucepan over medium heat melt all ingredients together, stirring constantly. Bring to a boil and continue boiling for 10 minutes, stirring occasionally. Pour hot over ice cream. (It hardens and forms a "shell") Store in leftovers in the refrigerator and reheat thoroughly to use again. - - - - - - - - - - - - - - - - - - --------------------------------------------------------- Refd:4180 kstrom@tso.cin.ix.net 01/07/99 10:23 318/5 4179 Subject: Re: Chocolate Sauce Great recipe Mary--have you tried it? In New Orleans they have a topping like this that has finely chopped up pralines in it. I was thinking that you could also add finely chopped nuts to this for a "nutty buddy" kind of thing. Hmmm... by "sweet chocoalte" do you mean milk chocolate? Like a Hershey Bar? Kristina --------------------------------------------------------- Refd:4181 mcurtis@tso.cin.ix.net 01/07/99 17:13 319/5 4180 Subject: Re: Chocolate Sauce I checked my chocolate and find a lot of bittersweet--this would not be sweet chocolate. Those cooking chocolates are not bittersweet so I guess milk chocolate is the thing--however, I think you could use any chocolate that you like include white (for chocolate ice cream--hum, that does sound good). Mary Curtis --------------------------------------------------------- Refd:4183 mcurtis@tso.cin.ix.net 01/07/99 17:19 1573/39 Subject: clam chowder Here is a recipe I want to try tonight. I really wanted to use fresh clams but I couldn't find any anywhere, so I had to settle for canned. That's ok it will still be good. * Exported from MasterCook * Clam Chowder Recipe By : Mary Curtis Serving Size : 4 Preparation Time :1:00 Categories : Seafood Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ounces salt pork -- diced 1 small onion -- finely chopped 1/4 cup diced celery 3 medium potatoes -- peeled and chopped 1 cup clam juice 1 cup water salt black pepper 1/4 teaspoon ground thyme 2 cups milk 2 cups light cream 4 dozen large clams In a large soup kettle, brown salt pork and remove from kettle. In rendered fat, saute onions and celery until tender. Add potatoes, clam juice, water, thyme, and salt and pepper to taste. Simmer uncovered until potatoes are tender. Stir in milk, cream, and clams. Heat through, but do not boil. - - - - - - - - - - I bought the fat free Land of Lakes Cream to use in this soup. I think that will make it richer than our standard skim milk. I am substituting bacon for for pork. And of course I'm reducing the quantity because there are only two of us tonight. --------------------------------------------------------- becks@tso.cin.ix.net 01/09/99 13:42 111/4 4181 Subject: Re: Chocolate Sauce I wonder if "sweet chocolate" means "German Sweet Chocolate" like for making german chocolate cake? Becky --------------------------------------------------------- Refd:4184 mcurtis@tso.cin.ix.net 01/09/99 14:44 427/6 4183 Subject: Re: Chocolate Sauce I believe that recipe came from an Amish Cookbook. I think what it means is when you buy Baker's Chocolate you can buy the unsweetened. Rather than say use sweetened they probably should have said don't use unsweetened chocolate. I think you could even you semisweet chocolate chips. It is the flavor that results, so the consistency of those chocolates is all the same. Just don't use the bittersweet one. Mary Curtis --------------------------------------------------------- jibold@tso.cin.ix.net 01/12/99 11:45 350/6 Subject: Ratatouille(sp?) I made this dish for the first time last night, from a recipe I got from one of the cooking shows on t.v. It is one of the most incredibly tasty dishes I have *ever* made! Mostly consists of onions, red peppers, eggplant, zuchini, tomatoes, garlic & olive oil. cooked for a very long time. It tastes so much better than the ingredients sound! --------------------------------------------------------- Refd:4186 snewmark@tso.cin.ix.net 01/12/99 16:37 330/7 4185 Subject: Re: Ratatouille(sp?) I have made many versions of this dish over the years, but feel that the best (and most time consuming!) is Julia Child's from her original book - Mastering the Art of French Cooking. A year or two ago, the Enquirer did a story on the many versions of Rataouille - some of the recipes were excellent and fairly quick to do. --------------------------------------------------------- Refd:4187 jibold@tso.cin.ix.net 01/13/99 11:50 587/11 4186 Subject: Re: Ratatouille(sp?) The chef guy I was watching did three variations--the last was, in fact, the Julia Child version which he felt was best. I did the "quickie"--didn't have to salt the eggplant or roast the red pepper--but still, it had to cook for 2 1/2 hours, then reduce the the juices to syrup(wonderful flavor). He did one version that was actually looonger than Julia Child's--you start by roasting the tomatoes in a 150 degree oven for --get this--24 hours to intensify the flavor. Then you have to grill the veggies all seperately. That was too much for me! The "quick" version was great. --------------------------------------------------------- Refd:4188 kbowdler@tso.cin.ix.net 01/13/99 22:56 123/5 4187 Subject: Re: Ratatouille(sp?) 24 hours?!?!? i couldn't leave the oven alone that long with something in it no matter how low the temperature! krb --------------------------------------------------------- becks@tso.cin.ix.net 01/16/99 00:24 945/20 Subject: angel food cake #6, the saga continues Well, today when i finished work, I decided to make an angel food cake, from scratch, using REAL egg whites (69 cents on sale this week). Anyway, they beat up great. I used a recipe from a Betty Crocker cookbook that is over 20 years old (a wedding shower present) and followed everything pretty explicitly. It is good. It is pretty fantastic compared to the other five that was total failures. It is only about 4" tall. Again, it was higher than the sides of the pan when it came from the oven (that's higher than the others were, they fell before they were done) it got immediately overturned, propped up to cool in the pan. But within minutes had shrunk down to about an inch below the side of the pan. Maybe I ought to try a different pan? It tastes good, like angelfood cake should taste, yummy and light, but it's just not as tall as I'd like and it's a little more tender, too. It was nice to have a modest success. Becky --------------------------------------------------------- Refd:4190 mcurtis@tso.cin.ix.net 01/16/99 11:47 251/6 4189 Subject: Re: angel food cake #6, the saga continues Ahah, I just thought of this! Maybe you are greasing the sides of your pan. You never grease souffle pans because the cake has to have something to hang on to when it climbs up. An angel food cake would be sort of a souffle. Voila. Mary Curtis --------------------------------------------------------- Refd:4191 kstrom@tso.cin.ix.net 01/16/99 12:49 371/6 4190 Subject: Re: angel food cake #6, the saga continues Also, the eggs should be at room temp and *never* beat them up in an aluminum bowl. Becky, you are making me want to go into the kitchen and whip one up myself right now . My whole family really likes the boxed ones so I do not (fortunately) have to deal with what you are facing, but I always love a challenge. Maybe I will pull out my Grandma's recipe. Kristina --------------------------------------------------------- Refd:4195 kstrom@tso.cin.ix.net 01/17/99 17:51 804/12 Subject: Ostrich? My daughter Kami is a Business major at OU. One of her current assignments is to prepare a mock promotion to sell ostrich meat to the grocery stores for an ostrich farmer. Poor kid is going crazy. Has anyone here ever eaten ostrich? Seen recipes calling for it? Kami told me that "real life" promoters are calling ostrich "the meat of the new millenium". She told me there is a *big* ostrich farm in Dayton. I seem to remember seeing some o-meat at the Jungle and suggested she run over there while she is in town. She has been to the web about it and gotten lots of info, but nothing local. Her "team" did find some ostrich jerky and she said it wasn't bad (but then they were comparing it to turkey and tuna jerky ). I recall seeing a TV show about it but can't remember when or where. Kristina --------------------------------------------------------- Refd:4193 Refd:4202 snewmark@tso.cin.ix.net 01/17/99 23:27 269/4 4192 Subject: Re: Ostrich? There is a Professor of Finance at Xavier who owns an ostrich farm in Indiana. He is well versed in the market prospects for the low fat white meat. His name is Phil Glasgo and he is very approachable. Perhaps he could offer some local "slants" for the project. --------------------------------------------------------- Refd:4194 kstrom@tso.cin.ix.net 01/17/99 23:58 112/3 4193 Subject: Re: Ostrich? Thanks so much, Susan...I will tell Kami about him. In the meantime, any ostrich recipes, anyone?! Kristina --------------------------------------------------------- Refd:4196 becks@tso.cin.ix.net 01/18/99 10:47 636/17 4191 Subject: Re: angel food cake #6, the saga continues I never grease the pan and make sure spatula, bowl, whip, etc., are spotlessly clean and grease-free. I wash my hands in case there's a little lotion or whatever on them, use a clean fresh towel. Kitchen Aid mixer bowl is stainless steel. The angel food cake pan is aluminum, though. None of the yolks broke, though I did them separately in case that should happen. Maybe it was too humid of a day? I'd be glad to try a different recipe. I used the stainless steel wire whip of the kitchen aid mixer to beat the whites. I folded in the sugar/flour mixture by hand with a spatula. I don't know what to do different. becky --------------------------------------------------------- Refd:4197 mcurtis@tso.cin.ix.net 01/18/99 18:36 188/3 4194 Subject: Re: Ostrich? One of the vendors at Findlay Market has ostrich, and so did Jungle Jims. YOu use it exactly like you use poultry. Ostrich is very low fat and tasty and also expensive. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/18/99 18:41 703/10 4195 Subject: Re: angel food cake #6, the saga continues Becky we recently installed a lock on a door that is keyless. It uses combinations of numbers. That lock took 6 days to install and 5 trips to Larry's Locks. The same lock installed on our front door took 1 trip and 45 minutes of our time. We call the new lock the lock from hell. Becky, I think that is what you are going to have to call your angel food cake recipe, the cake recipe from hell. You have done everything you are supposed to do and it still falls. I wish we could help. I agree. Try a different recipe. Lucky for us eggs are very very cheap. Such a great bargain. We can afford to mess up these cakes when a dozen eggs are 79 cents. Best food bargain going. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 01/18/99 22:26 789/11 Subject: ostrich I have eaten ostrich meat, at a restaurant in a little town in Pennsylvania. I I disagree with Mary, it wasn't like poultry at all, it was just like eating tender filet mignon. I think the secret is in the preparation. It is very low fat as Mary said, and low in cholesterol, but is promoted as a healthy substitute for beef, not for poultry, as far as I know. When I had it, it was prepared in a brown gravy sauce that had red wine in it. When I ordered it, the waiter recommended ordering it medium to rare, as when overcooked it tends to be dry and not as tasty. I took his advice and, a little pink in the middle, I would have had a hard time telling it from medium filets. I would have it again, but I think you have to be very careful not to overcook it. It was delicious. --------------------------------------------------------- Refd:4199 Refd:4200 kstrom@tso.cin.ix.net 01/18/99 23:57 393/6 4198 Subject: Re: ostrich I haven't had it (yet) but my daughter does say it is a red as opposed to white low fat meat, and that's what makes it so unique. Also, she told me that ostrich requires much less feed per pound to produce as compared to cows. Fascinating. I imagine the expense at this point has more to do with supply and demand and all that, but I don't know much about it so I could be wrong. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/19/99 00:09 227/3 4198 Subject: Re: ostrich I did not have this cooked by someone who knows. What you had sounds wonderful. Locally, the Heritage Restaurant is terrific about serving these unusual dishes. I am looking forward to trying ostrich again. Mary Curtis --------------------------------------------------------- Refd:4201 gmueller@tso.cin.ix.net 01/19/99 09:16 84/3 4200 Subject: Re: ostrich I think that Ostrich is a regular menu item at The Syndicate, too. `i sig3.txt --------------------------------------------------------- syl@tso.cin.ix.net 01/19/99 09:24 1024/32 4192 Subject: Re: Ostrich? I have not eaten it either but after reading the posts, was interested. I looked for recipes on the net and found some pretty good sounding ones. One site and list follows: http://www.netasia.net/users/catskill/recipe.htm OSTRICH RECIPE 1. ASIAN SATAY WITH SESAME SEEDS 2. OSTRICH & SHRIMP IN GARLIC SAUCE 3. BAKED OSTRlCH BURGERS 4. SWEET & SOUR MEATBALLS 5. OSTRICH TENDERLOIN FILLETS 6. OSTRICH FILLETS WITH SHALLOTS AND BRANDY 7. OSTRICH FILLETS WITH WILD MUSHROOMS 8. OSTRICH CUTLETS 9. OSTRICH SCHNITZEL 10. CHICKEN FRIED OSTRICH 11. OSTRICH CUTLETS DIANE 12. PEPPERED OSTRICH CUTLETS 13. ASIAN OSTRICH KEBOBS 14. STIR-FRY OSTRICH AND TOMATO 15. OSTRICH CHILI 16. OSTRICH STEAK MARINATED WITH FRESH BLACK PEPPER 17. OSTRICH APPETIZER CRESCENTS 18. OSTRICH HORS D'OEUVRES 19. OSTRICH STEAKS 20. OVEN ROASTED OSTRICH Sounds like something for everyone. :-) --------------------------------------------------------- rbrook@tso.cin.ix.net 01/24/99 21:46 142/3 Subject: opera creams I would like a recipe to make opera creams. A cookbook I have has a recipe but it isn't an opera cream it taste more like caramel. Thanks --------------------------------------------------------- Refd:4228 jibold@tso.cin.ix.net 01/25/99 00:33 228/4 Subject: Etouffe? I'm looking for a recipe for etouffe(sp?), a Louisiana dish. thanks if anyone can help on this. I tried a box mix, just for fun, but it had that "processed" taste & wasn't very good.(Louisiana Hamburger Helper, I guess). --------------------------------------------------------- Refd:4205 Refd:4210 kbowdler@tso.cin.ix.net 01/25/99 07:30 59/4 4204 Subject: Re: Etouffe? I will post one when I get home to my cookbooks! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/25/99 10:34 1656/53 Subject: etoufee Here's one for you Janet. Jubilee Foods Shrimp or Crawfish Etouffee To Serve 4 3 pounds Shrimp or 2 pounds already cooked Crawfish Tails 2 cups freshly made fish stock 4 tbls brown roux 1 cup finely chopped onions 1 cup finely chopped scallions, including 3 inch of the green tops 1/2 cup finely chopped celery 1 tsp finely chopped garlic 1 - pound can tomatoes, drained and finely chopped 1 tbls Worcestershire souce < tsp freshly ground black pepper 1/4 tsp ground hot red pepper 2 tsp salt 4-6 cups freshly cooked long grain white rice Shrimp In a heavy 8 to 10-quart pot, bring 4 quarts of water to a boil over high heat. Drop in the Shrimp and boil them briskly, uncovered, for 5 minutes. Fully cooked Crawfish Follow direction on the package. Bring the fish stock to a boil in a small saucepan set over high heat. Remove the pan from the heat and cover to keep the stock hot. In a heavy 5 to 6-quart casserole, warm the brown roux over low heat for 2 to 3 minutes, stirring constantly with a spoon. Add the onions, scallions, celery and garlic and, stirring frequently, cook over moderate heat for about 5 minutes, or until the vegetables are soft. Then, stirring constantly, pour in the hot fish stock in a slow, thin stream and cook over high heat until the mixture comes to a boil and thickens lightly. Add the tomatoes, Worcestershire, red pepper, black pepper and salt, and reduce the heat to low. Simmer partially covered for 30 minutes, then stir in the Shrimp/Crawfish meat and heat them through. Taste for seasoning and ladle the crawfish Etouffee into a heated bowl. Mound the rice in a separate bowl and serve at once. --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/25/99 11:27 4231/99 Subject: fish stock Following are some fish stock recipes. Some people suggest you can use clam juice, but that would be very costly I would think. These recipes all call for fish skeletons and heads. They are not always available so I am going to begin with a court bouillion recipe that I believe you could use if you supplement with classic flavoring of fish sauce from Thailand. I can't tell you how much of it to use you will have to use your own judgment. This is wonderful to have in the house and can be used for many things. Court Bouillon 7 cups water 1 1/2 c. dry white wine 1 large onion coarsely chopped 1 large carrot coarsely chopped 1 large leek rinsed well and trimmed, white and green parts, coarsely chopped 2 ribs celery with leaves, coarsely chopped 1 bay leaf (if small ones, use 2 or 3) 3 sprigs parsley 3 sprigs thyme (or 1 tsp. dried) 8 whole black peppercorns 1 whole clove salt to taste fish sauce (Thailand) In a large nonreactive pot, add the water, wine, onion, carrot, leek, celery, bay leaf, parsley, thyme peppercorns, and clove. Bring to a boil over medium heat then lower the heat and simmer, covered for 15 minutes. Add the salt and continue to simmer for 15 minutes more. Strain and discard the vegetables and herbs. You may now use this liquid to poach fish, then reuse the stock, or just add the fish sauce at this point and use as fish stock. * Exported from MasterCook * Fish Stock Recipe By : Seafood Celebration-Sheryl and Mel London Serving Size : 1 Preparation Time :0:00 Categories : Seafood Stock Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds fish bones and head with no eyes, gills, scales 1 tablespoon olive oil 2 large onion -- coarsely chopped (about 1 pound) 2 whole thin leeks white and green parts -- trimmed and coarsely -- chopped and rinse 2 large ribs celery -- coarsely chopped 4 sprigs thyme * 4 sprigs parsley 1 bay leaf 3/4 teaspoon whole black peppercorns 2 whole cloves 12 cups water 1 1/2 cups dry white wine *if fresh thyme isn't available substitute 1 teaspoon dried thyme Loosely tie the fish head and bones in cheesecloth for easy removal later on and set aside. In a 7-to 8-quart nonreactive pot (aluminum will discolor the stock), heat the olive oil over medium-low heat. Add the onions and saute, stirring frequently until transparent, about 4 minutes. Stir in the leeks, celery, thyme, parsley, bay leaf, peppercorns, and cloves. Set the cheesecloth-wrapped fish bones and head on the bed of vegetables and herbs, then add the water and wine. Cover and bring to a boil over medium heat. It might take as long as 25 to 30 minutes to reach the boiling point. Lower the heat and simmer, covered, for 25 minutes. Cool slightly. Put the pot in the sink, lift out the cheesecloth bag containing the fish, and tie it around the faucet to allow the broth to drip back into the pot. When it's cool, gently squeeze the remaining liquid from the cheesecloth and into the pot. Strain the stock, pressing the solids against the strainer to extract as much of the stock as possible . Discard the solids. If you like, you can untie the cheesecloth package to pick off the flesh from the fish head. Many times a large head containes enough fish to make a cold salad. In the meantime, let the stock stand until the sediment settles, then pour off the clear stock into 1-quart containers and freeze them or use immediately. - - - - - - - - - - - - - - - - - - Here is a simple one from the Frugal Gourmet Fish Stock for Gefilte Fish (or any other fish for that matter ed. note) Fish skin, bones, and heads 2 carrots, cut up 2 small yellow onions, peeled and chopped 4 stalks celery, chopped salt to taste Cover all ingredients with water, and simmer until the vegetables are soft. Strain. Mary Curtis --------------------------------------------------------- Refd:4208 Refd:4212 jibold@tso.cin.ix.net 01/25/99 11:40 39/2 4207 Subject: Re: fish stock wow! lots of info. Thanks guys. --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/25/99 14:05 642/10 Subject: fish stock continued I almost forgot the rest of the story....... When you need a fish stock and you don't want to go to much trouble, reach into the kitchen cabinet and pull out that envelope of dashi that we talked about months ago (used by chefs everywhere). Dashi is a combination of bonito and seaweed and I think soy--it is available at all Oriental markets. Dashi is very good for you and tastes wonderful. I bought the dried ingredients once and made it from what you might call scratch, but the instant is the greatest (refrigerate after opening and it lasts forever). You can add a little miso to this and have wonderful miso soup. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 01/26/99 11:07 79/4 4207 Subject: Re: fish stock I sure miss the Frugal Gourmet. I wish they hadn't yanked his show. krb --------------------------------------------------------- Refd:4213 melmarsh@tso.cin.ix.net 01/27/99 01:21 353/9 4212 Subject: Re: fish stock I think Jeff Smith, aka "The Frug," was having some serious health problems. Perhaps one could request a rerun of the old shows. I always enjoyed the snippets of history and other commentary which he included with the recipes. I also miss "Madeleine cooks," don't you? Melanie ==================================================================== --------------------------------------------------------- Refd:4214 kbowdler@tso.cin.ix.net 01/27/99 07:17 411/10 4213 Subject: Re: fish stock Well, the "Frug" was sued by several former altar boys who claimed that he sexually abused them when they were younger. I really wanted to defend them, but he settled out of court with them and the matter was closed. At about this time, his show was yanked by PBS or whatever company owned the rights. I think he is through. Unfortunate, because I learned something everytime I watched his show. krb --------------------------------------------------------- Refd:4215 kstrom@tso.cin.ix.net 01/27/99 12:44 39/1 4214 Subject: Re: fish stock Another rumor is that he has AIDS. --------------------------------------------------------- Refd:4216 kbowdler@tso.cin.ix.net 01/27/99 14:08 63/4 4215 Subject: Re: fish stock Omigosh, I hadn't heard that. I hope it isn't true. krb --------------------------------------------------------- sallen@tso.cin.ix.net 01/27/99 14:18 136/3 Subject: Re: The Frugal Gourmet Kevin, I think they were former employees at Smith's restaurant. Jeff Smith is an ordained Methodist minister, not a priest. Sara --------------------------------------------------------- Refd:4220 mcurtis@tso.cin.ix.net 01/28/99 16:23 1957/44 Subject: Re: etoufee FORWARDED FROM: /mail/mc/mcurtis(#8533) From:schloeme@alltel.net mom..here is an eatouffee recipe i use: seasoning mix: 2 tsp salt 2 tsp ground cayenne pepper 1 tsp black pepper 1 tsp dried basil 1/2 tsp thyme 1/4 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped green bell pepper 7 tablespoons vegetable oil 3/4 cup flour 3 cups seafood stock (I make this by boiling the shrimp shells after peeling shrimp for about 15 min.) 2 sticks butter 2 pounds peeled shrimp..i use chicken breast in addition to stretch it Cut up cooked chicken breast if desired..just stir fry it first 1/2 finely chopped green onion In large heavy skillet, cast iron if possible, heat oil over high heat until it smokes..about 4 min. this is important. Whisk in flour stirring until smooth. continue cooking until roux is dark red brown, about 3 minutes. It will be very dry. Remove from heat and immediately stir in the vegetables and 1 tablespoon of seasoning mix. In large saucepan bring 2 cups of stock to boil. GRADUALLY add roux and whisk until dissolved. Reduce heat to low and cook about 2 minutes. Remove from heat and set aside. In 4 qt saucepan melt 1 stick butter. Stir in the shrimp and green onions and saute about 1 minute. Add the remaining butter, the stock mixture, and the remaining stock and cook until butter melts into sauce about 5 min. Add the remaining seasoning mix and if using chicken add it now too. As a note..I never put in the second stick of butter..don't really see the point and notice no difference in taste. Hope this helps. Denise > -----FORWARDER'S COMMENTS: My daughter has sent me her recipe for etouffee which I believe she has from her Paul Prudhomme Cookbook, which was mine which she borrowed, which she now claims as her own. Notice how easy her stock is. Lol. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/28/99 16:45 2500/60 Subject: Shakertown Lemon Pie I spent Tuesday night at Shakertown. The food was so excellent that I did something I rarely do, I bought cookbooks from the craft shop--well who wouldn't they were only $5.00. What a deal. And the recipes are so wonderful. You all will become tired of hearing them from me. I love Shaker Food Anyway, but these are cooked the way they cook them in the restaurant. * Exported from MasterCook * Bourbon Sauce for Ice Cream Recipe By : We Make You Kindly Welcome (from Shakertown) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup brown sugar 1 cup white sugar 1 scant cup water 1 cup strawberry preserves 1 orange in small sections juice of one lemon grated lemon rind 1 cup nuts (pecans or Eng. Walnuts or combination of both) 1/2 cup whiskey or bourbon Mix and boil the sugars and the water until it spins a thread. Then add the remaining ingredients. Put the sauce in the refrigerator and let it ripen. It gets better as time goes on. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shaker Lemon Pie from Shakertown Recipe By : The Shaker Cook Book by Caroline Piercy Serving Size : 1 Preparation Time :0:00 Categories : Pies & Pastries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large lemons 2 cups sugar 4 eggs -- well beaten pie crust (9 inch) top and bottom Slice lemons as thin as paper, rind and all. Combine with sugar; mix well. Let stand 2 hours, or preferably overnight, blending occasionally. Add beaten eggs to lemon mixture; mix well. Turn into nine inch pie shell, arranging lemon slices evenly. Cover with top crust. Cut several slits near center. Bake at 450 degrees for 15 minutes. Reduce heat to 375 and bake for about 20 minutes or until silver knife inserted near edge of pie comes out celan. Cool before serving. - - - - - - - - - - - - - - - - - - I hope you enjoy these as much as I do. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 01/29/99 11:11 115/6 4217 Subject: Re: The Frugal Gourmet Don't they have altar boys? I didn't hear that they were former employees. Either way, it is very sad. krb --------------------------------------------------------- Refd:4221 kstrom@tso.cin.ix.net 01/29/99 13:09 111/3 4220 Subject: Re: The Frugal Gourmet They don't have altar boys but they do have active youth groups and confirmands. Very sad indeed. Kristina --------------------------------------------------------- sallen@tso.cin.ix.net 01/29/99 14:10 224/5 Subject: Re: Frugal I read on one of the cooking groups on Usenet that those bring the charges were former teenaged employees in his restaurant. Although ordained, I do not think that Smith was active in the ministry for many years. Sara --------------------------------------------------------- Refd:4223 mcurtis@tso.cin.ix.net 01/29/1999 17:09 1116/30 4222 Subject: Re: Frugal You all this is one place where we don't have to worry about all that junk. We can live in denial, and I say let's do food. To make this official, I am going to post another recipe from Shakertown. I ate this myself and couldn't believe it was a quickie recipe. This is the soup they serve daily. Don't disregard it because it sounds too easy. It is wonderful. Tomato Celery Soup from Shakertown 1 small chopped onion 2 T. butter 1 10 1/2 oz. can tomato soup 1 cup minced parsley 1/8 tsp pepper 1/2 cup finely chopped celery 1 T. lemon juice 1 tsp sugar 1/4 tsp salt 1 can water Saute onion and celery in butter, do not brown. Add tomato soup, water, parsley, lemon juice, sugar, salt and pepper. Simmer 5 minutes. Celery will remain crisp. Top with unsweetened whipped cream and chopped parsley. My Note: Please chop the vegetables as finely as possible. Since we are cheating on the base stock, we can take an extra minute to do this. Maybe your blender will do a good job. Instead of whipped cream, it would be fine to use yogurt or sour cream as a garnish. You don't need much Mary Curtis --------------------------------------------------------- Refd:4224 jibold@tso.cin.ix.net 01/30/1999 17:35 126/4 4223 Subject: Re: Frugal agreed on Frugal discussion--pretty depressing stuff. Mary, this really tastes great with canned tomato soup as a base? --------------------------------------------------------- Refd:4225 kbowdler@tso.cin.ix.net 01/30/1999 18:11 167/6 4224 Subject: Re: Frugal I am thinking of making some of my favorite black bean soup soon.. I will mention that it is a Frugal Gourmet recipe.. I simply LOVE his books and recipes. krb --------------------------------------------------------- Refd:4226 mcurtis@tso.cin.ix.net 01/30/1999 19:10 568/9 4225 Subject: Re: Frugal I will always quote his books. He has contributed a lot to American kitchens. As for the easy tomato soup, when I bought the cookbook, I looked at a Shaker Cookbook that was $15.00. I was specifically trying to find the soup recipe. The lady who works there was the one who showed me the canned tomato soup recipe and said that is the one they use in the restaurant. These little country women come in very early in the morning and make the soups and pies for the day, rolls and breads too. Sounds like fun except for the getting up early. lol Mary Curtis --------------------------------------------------------- Refd:4227 jibold@tso.cin.ix.net 01/31/1999 14:24 216/4 4226 Subject: Re: Frugal I've got a black bean soup that is heavenly--it's the old Galloping Gourmet guy, not Frugal. It has a garnish of sauteed red bell pepper & orange zest--I'm out of online time here, but I'll try to post it soon. --------------------------------------------------------- rbrook@tso.cin.ix.net 02/04/1999 15:45 93/2 4203 Subject: Re: opera creams This board doesn't get used much. I hope someone has a recipe and sends it to me. Thanks --------------------------------------------------------- Refd:4229 gmueller@tso.cin.ix.net 02/04/1999 16:55 1720/56 4228 Subject: Re: opera creams I scanned the web and here's a little of what I came up with: Opera Creams 2 cups sugar 3/4 cup cream 1/2 teaspoon salt 2 tablespoons Karo light corn syrup 1 cup milk 1 cup pecans, chopped 1 teaspoon vanilla Cook in saucepan the sugar, cream, salt, Karo syrup and milk until soft ball stage. Cool and add 1 tsp vanilla. Add 1 cup pecans (or walnuts). Store in airtight container. or: Recipe By : Serving Size : 24 Candies Preparation Time: Categories : Candy Amount Measurement Ingredient Preparation Method 2 c Sugar 1/4 ts Salt 1 c Light cream 2 tb Butter 2 tb Light corn syrup 1 1/2 ts Vanilla 2 oz Semisweet chocolate 2 ts Solid vegetable shortening Combine sugar, salt, cream, butter, and corn syrup in a heavy 2 1/2-quart saucepan. Bring to a boil, stirring constantly. Cook at a gentle boil, stirring frequently, until the mixture reaches 238 degrees F on the candy thermometer (soft ball stage). Remove from heat and cool, without stirring, until mixture is 110 degrees F. Add vanilla and beat vigorously until candy is thick and loses its gloss. Quickly drop by teaspoonfuls into mounds on waxed paper. If the candy gets too stiff and dry before this is completed, knead each dropped candy between fingers or roll between the palms of the hands. It will soften and become more attractive. Let candy stand until firm to the touch. Meanwhile, melt chocolate in the top of a double boiler over simmering water. Stir in vegetable shortening. Spoon a small amount of chocolate glaze over each cream. Let stand until set. Wrap in plastic and store in refrigerator. Makes about 24 candies. Source: "Old-Fashioned Candymaking" by June Roth. --------------------------------------------------------- Refd:4230 mcurtis@tso.cin.ix.net 02/05/1999 21:50 851/12 4229 Subject: Re: opera creams Actually you are wrong. This board is used a lot. I read your recipe and I was going to give you the recipe from Joy of Cooking, but I hesitated, because I know that I tried that recipe and had problems with it. Maybe Gary's recipe will be great. Most of the time the problems lie in the fact (here I go again) that people don't test their thermometer which is set for sea level. Remember to test it every time you use it because the barometric pressure varies. Put your candy thermometer in water and bring to boil continue. Check see if it is boiling at 212. If not add or subtract and make that change when you use it as a reference. If it boils at 208 subtract 4 degrees from whatever it is supposed to be. Be especially careful not to stir sugar if the recipe says do not stir as this will cause it to become crystalized. Mary Curtis --------------------------------------------------------- becks@tso.cin.ix.net 02/07/1999 00:15 546/13 Subject: spring I made chicken rice soup last week and it was good, but there's something about this beautiful weather that is not screaming "SOUP" at me. Soup doesn't sound appealing at all and I froze what was left of the soup and am waiting for an inspiration that sounds like spring to fix. I made an apple cake with caramel icing and then I made a pineapple upside down cake to take to a banquet and they are not hitting the spot either. So, I guess I want something that's like a main dish, not a dessert, that feels like spring. Any ideas? Becky --------------------------------------------------------- sallen@tso.cin.ix.net 02/09/1999 11:46 102/3 Subject: spring Becky, what about pasta primavera? I love to make it when fresh asparagus is available. Sara :-) --------------------------------------------------------- Refd:4233 kbowdler@tso.cin.ix.net 02/09/1999 13:52 94/4 4232 Subject: Re: spring Was gonna suggest that but thought it was too obvious. ;) It IS a great spring dish! krb --------------------------------------------------------- sallen@tso.cin.ix.net 02/09/1999 20:05 40/2 Subject: re: spring That's me, Kevin. Obvious! Sara :-) --------------------------------------------------------- Refd:4235 mcurtis@tso.cin.ix.net 02/09/1999 23:07 1970/45 4234 Subject: re: spring here is a recipe to die for We made this the other night. When I received this recipe the person said that you will wake up in the middle of the night and smell it cooking and wonder what wonderful thing is happening. Well, my husband had a bad night the night I was cooking this. He slept in the room by the kitchen. He said the next day when I showed him the roast that he had in fact smelled it throughout the night and couldn't believe how wonderful it was. This beef was marvelous. I didn't have the peppers described and just used a heaping tablespoonful of jalapenos that were in a jar in the refrigerator. I used a shoulder roast I had frozen that had been on sale for less than $2.00 per pound. I hope you enjoy this. Italian Beef in a bucket Recipe By : Chicago Sun Times Serving Size : 12 Preparation Time :18:00 Categories : Beef Crockpot Dinner Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds beef roast, sirloin tip or rump roast 12 ounces (jar) Italian Giardiniera -- drained 12 ounces (jar) pepperoncini peppers 1 envelope Italian salad dressing (zesty Italian) 10 ounce can beef broth Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW. Meat will be very tender - can use a fork to pull apart. - - - - - - - - - - - - - - - - - - NOTES : Can place roast in frozen. 12-16 oz jars can be used - add 1/2 jar or more to suit taste. Tested: 16 oz jars added - result - very spicy--- will use 1/2 jar or 3/4 jar next time. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/09/1999 23:09 221/3 Subject: Valentine's Day If you are in the mood to bake for the people you love, you can find aluminum heart cake pans for 99 cents at Big Lots. I bought 2 at that price. I want to make a chocolate cake with marshmallow icing. Mary Curtis --------------------------------------------------------- doss@tso.cin.ix.net 02/10/1999 10:17 119/4 Subject: Zuchini Whenn does zuchini come in season? I finally got Bill's mom's zuchini bread recip and I'm dying to try it! Sandy --------------------------------------------------------- sallen@tso.cin.ix.net 02/10/1999 21:09 155/3 Subject: re: zuchini Sandy, we'll be knee deep in locally grown zuchini in late July and August, but Florida and California should be sending us some relatively soon. Sara --------------------------------------------------------- Refd:4239 mcurtis@tso.cin.ix.net 02/10/1999 23:18 314/5 4238 Subject: re: zuchini I just bought a couple at the produce market the other day. REally expensive right now. But you probably don't need much for a recipe like that. Mary (At the produce market on Beechmont Avenue or off Galbraith Road (Discount Produce) you can get yesterday's zucchini really cheap. Still good. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/11/1999 18:43 754/10 Subject: shoes Now I know I am getting old. I worry about shoes. I am beginning to plan my trip to England and that consists of clothes. I just about ruined my feet wearing those hiking boots all winter. Now they are in recovery since I found out they were the culprit. I wanted some great walking shoes and went to a foot specialist shoe store. They were wonderful to me, but the shoes were pretty much for my mom. Then I found some Clark shoes at the department store. The whole thing is I need square toes for comfort, but crave beauty at the same time. I bought the Clark's and two pair of high back shoes, two different sizes to try at home. Lord, it was a lot more fun to be 20 and just have better things to do than worry about shoes! Mary Curtis --------------------------------------------------------- Refd:4241 Refd:4243 fidelis@tso.cin.ix.net 02/11/1999 19:15 124/3 4240 Subject: Re: shoes Mary, I used to wear cheap tennis shoes and now I have to wear Rockports. I know what you are talking about. :-) Lou --------------------------------------------------------- Refd:4242 kbowdler@tso.cin.ix.net 02/11/1999 21:03 56/8 4241 Subject: Re: shoes Do you have a recipe for these "shoes?" ;) krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/12/1999 10:44 116/2 4240 Subject: Re: shoes I can't believe I posted this message on the recipe list, I meant to post it in the kitchen. lol. Mary Curtis --------------------------------------------------------- Refd:4245 kstrom@tso.cin.ix.net 02/12/1999 11:33 787/13 Subject: Broccoli Sprouts FORWARDED FROM: /rec/hobby/celestial/bb(#2642) From:kstrom(Kristina Strom) Recent research at Johns Hopkins University has shown that broccoli sprouts contain fifty (yes, 50!) times more of the cancer preventing sulfuraphane than mature broccoli. I found some at Jungle Jim's and gang they taste *great*! What I decided to do however is grow my own, figuring that fresher is even finer so I ordered 2000 seeds from Park Seed. Tarrif: 95 cents. To request a catalog, call 800-845-3369. The information is on page 53. They also offer a nifty Sprouter which I ordered too. Now that i think about it, probably any broccoli seeds would do which are of course available in any garden center. Kristina -----FORWARDER'S COMMENTS: Thought everyone over here might be interested in this too. --------------------------------------------------------- Refd:4247 Refd:4251 fidelis@tso.cin.ix.net 02/12/1999 20:48 239/6 4243 Subject: Re: shoes I can't believe I posted this message on the recipe list, I meant to post it in the kitchen. lol. Mary Curtis ======================================== Well, Mary............we do need good, comfortable shoes in the kitchen. :-) Lou --------------------------------------------------------- Refd:4246 kstrom@tso.cin.ix.net 02/12/1999 23:56 147/3 4245 Subject: Re: shoes And honest to God, here I thought Mary was going to give us some kind of exotic recipe that involved shoes, kinda like Stone Soup ;). Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/14/1999 10:48 423/6 4244 Subject: Re: Broccoli Sprouts I was very interested in this. I was looking for alfalfa sprouts one day, and uncovered a different kind of sprout at Thriftway. I loved that one. It had more substance. But this thing about broccoli has me really looking forward to it. I don't think you have to have a fancy sprouter, I think I recall that can be down in a jar, but I don't remember how. Someone else may be able to help with that. Mary Curtis --------------------------------------------------------- Refd:4248 kstrom@tso.cin.ix.net 02/14/1999 11:19 702/11 4247 Subject: Re: Broccoli Sprouts Mary, Since this is a health food kind of thing we have a thread going on about it (scientific and such) over on Celestial Perspective (go cp at the prompt). People are providing web sites and sources and all--the recipes I am sure will end up here. One thing I said over there I will repeat here--just a few week ago these sprouts cost $1-$1.50 at Jungle Jim's. Last night they were $4.59. Amazing. Since I haven't gotten the seeds I ordered yet I bought some anyway and sprinkled them on top of a Chevre (goat cheese) spread I had made. They *did* taste great and I felt so virtuous <;)> knowing how good they were for all of us, but i will never spend that kind of money again. Kristina --------------------------------------------------------- Refd:4249 mcurtis@tso.cin.ix.net 02/14/1999 12:43 906/12 4248 Subject: Re: Broccoli Sprouts Amazing, a few weeks ago they were $1.59 and now they are $4.59. That is terrible. They must have read the article and jacked up the price. However, I must admit, there is possibly a great deal of loss in this product. I know regular bean sprouts only last a day or so in my refrigerator, and then they go bad. That is not true of alfalfa sprouts, but may be true of these broccoli sprouts. Now I wonder if you can do the same thing with brussel sprouts. Speaking of healthy foods, one of the healthiest taste treat wonderful things to eat I know of is a microwaved sweet potato and it you want to eliminate the calories put some Molly McButter on it. Sometimes when I am home alone for lunch I have a sweet potato along with some cottage cheese and pineapple. What a treat. If you have the broccoli sprouts, I'll bet they would be good on cottage cheese or baked white potato. Mary Curtis --------------------------------------------------------- Refd:4250 kstrom@tso.cin.ix.net 02/14/1999 17:53 344/6 4249 Subject: Re: Broccoli Sprouts I am sure that all the the cruciferae (cabbage family) sprouts are really good for you. There is a website Larry Varney pointed out that is quite informative- www.sproutpeople.com which has a section about the nutritious values of *dozens* of sprouts. Thanks for the sweet potato tip--how do you nuke them? Same as Idahos? Kristina --------------------------------------------------------- lparker@tso.cin.ix.net 02/15/1999 16:57 369/11 4244 Subject: Re: Broccoli Sprouts I know you have to be very careful about where and what kind of bean seeds you use for sprouts due to the chemicals they sometimes use on seeds. Is this a concern with others, such as broccoli? I am sure the ones sold with a sprouter are okay, but what about just picking up a pack at any store? Larry Parker Lparker@tso.cin.ix.net Parker_La@hccai.hcca.ohio.gov --------------------------------------------------------- lisamcc@tso.cin.ix.net 02/17/1999 10:29 153/5 Subject: ? Favorite Mediterraenian Cookbook With all the talk about the health benefits (and taste) of the Mediterranean diet, does anyone have a favorite cookbook in this realm? Thanks, Lisa --------------------------------------------------------- Refd:4253 mcurtis@tso.cin.ix.net 02/18/1999 16:21 289/4 4252 Subject: Re: ? Favorite Mediterraenian Cookbook I just go to the library when I want something like that and go to that region and start picking. You can keep the book up to 9 weeks. By that time I am usually ready to give it back. I have had quite a few from the Mediterranean region, but don't remember the titles. Mary Curtis --------------------------------------------------------- Refd:4254 kbowdler@tso.cin.ix.net 02/18/1999 17:25 86/3 4253 Subject: Re: ? Favorite Mediterraenian Cookbook Hummus is one of my favorite Mediterranean dishes. And Greek salad also. :) krb --------------------------------------------------------- Refd:4255 mcurtis@tso.cin.ix.net 02/20/1999 12:07 133/2 4254 Subject: Re: ? Favorite Mediterraenian Cookbook I like a little hummus, but most other people don't it always seems to go to waste. Maybe it is an acquired taste. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/20/1999 12:25 2674/59 Subject: Wonderful Soup Guaranteed to please. My friend served us this soup. If your family doesn't like brussel sprouts, dont tell them, they will never guess that this is brussel sprouts soup--so good for you. I used a chopped fresh carrot because I had a bag of peas in the freezer. But this soup is easy to make. Also I used the fresh brussel sprouts I bought last week at the produce store on Beechmont. Frozen ones will be just fine. The Parmesan Cheese is what sets it off. And I didn't even bother with the Reggiano Parmesano (sp). I just used the old green can stuff. Do try this. * Exported from MasterCook * Brussel Sprouts Soup Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 10 oz pkgs brussel sprouts -- frozen 7 bouillion cubes 5 cups boiling water 8 slices bacon -- diced 2 cloves garlic -- minced 6 cups milk 3/4 cup uncooked rice 1 teaspoon oregano leaves (dried) -- crushed 2 teaspoons salt 1/2 teaspoon pepper 1 10 oz pkg frozen peas and carrots 1 teaspoon salt 2 cups water 3/4 cup Parmesan cheese -- shredded Partially thaw brussel sprouts. Make chicken broth by dissolving bouillion cubes in boiling water. Set aside. Fry the bacon in a saucepan when almost finished browning add the garlic. (it doesn't say to, but when finished browning, I drained off the bacon grease). Add 3 cups of the chicken broth with milk, uncooked rice, and the oregano, salt and pepper. Bring to boiling, reduce heat and simmer covered 15 minutes. Add to the saucepan the frozen peas and carrots. Bring to boiling, reduce heat and simmer about 10 minutes or until vegetables are tender. Meanwhile coarsely chop the partially thawed brussel sprouts and add to the saucepan along with the remaining 2 cups of broth, salt and 2 cups water. Return to boiling and simmer uncovered 10 minutes, or until tender. Serve topped with lots of Parmesan Cheese. My Note: I used fresh brussel sprouts--I chopped them coarsely in food processor. I cut the recipe in half. I used a can of skim evaporated milk for richness, and finished off with regular milk. It stands to reason that if you have regular chicken broth it is better than bouillion. However, I did use Minors (same as bouillion) and the result was still wonderful. - - - - - - - - - - - - - - - - - - Mary Curtis --------------------------------------------------------- melmarsh@tso.cin.ix.net 02/21/1999 17:08 518/11 Subject: Brussels sprouts Recently I saw a recipe in one of the upscale shelter periodicals that seemed intriguing. I happen to like Brussels sprouts, and just about all green veggies, so did not copy it, but the gist of it was that the little heads are taken apart, the leaves steamed, and then tossed with toasted walnuts and a touch of butter. Very elegant. Incidentally, the German name for Brussels sprouts is "Rosenkohl," which translates to "rose cabbage" -- a rose by any other name....? Melanie ============================= --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/23/1999 17:16 5952/149 Subject: Kentucky's Recipes I was sitting in a waiting room yesterday. There was not an ample supply of magazines, but I needed to read something. I picked up the Kentucky Living Magazine, and was happy to find a recipe section--with recipes from restaurants in Kentucky. The Forest Retreat Inn is in Carlisle near Paris and Cynthiana, a nice Sunday drive. I am so sorry that when the page was copied I did not get the location of Patti's 1880's Settlement; Lynn's Paradise Cafe is in Jefferson County. Last but not least is the Beehive Tavern. We love to drive down to Augusta to eat there. It is about 45 minutes from here. Worth the drive I must say. Just this side of Maysville, Augusta is the home of Nick and George Clooney. I have not met George, whom many of you may not know went to NKU. However I have been in Nick Clooney's company quite a few times including once at the restaurant--he has a home there. I am not enamored of celebrities, but this is the Sweetest man always--gorgeous, too. He is always so nice. Maybe if you got to the BEehive some Friday evening you can share their signature soup with him. (I once shared some beansoup at Mama Pia's with Johnny Bench. Actually he spooned it up for me. He used to live in Mt. Adams. He is a real sweetie, too.) I will keep my out for some more of these recipes. Mary Curtis * Exported from MasterCook * Cuban Black Bean Soup Recipe By : Beehive Tavern (Augusta Kentucky) Serving Size : 16 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds black beans 4 quarts water 4 bay leaf 1 onion -- chopped 2 sweet green peppers -- chopped small bunch cilantro -- minced 1 tablespoon cumin 1 tablespoon oregano 1 cup olive oil 1 teaspoon hot sauce 2 tablespoons vinegar salt and pepper 2 hot peppers (optional 2 cups dry sherry Soak beans overnight. Cover with 4 quarts water and bay leaves, and boil until tender stirring occasionally to keep from scorching. In a second pot, combine remaining ingredients except sherry and cook until vegetables are translucent. Remove bay leaves from beans and combine all ingredients. Simmer 30 minutes. Add sherry and simmer another 15 minutes. This recipe makes 16 servings, but it can be cut in half. Mary Curtis - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Governor's Pork with Cherry Raisin Sauce Recipe By : Forest Retreat Inn Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pork Roast 1 boneless pork loin garlic powder ground cloves dry mustard dash ground ginger ground allspice salt and pepper Cherry Raisin Sauce 3 cups apple juice 1/2 cup dark raisins 1/2 cup white raisins 1/2 cup dried cherries 2 tablespoons kirsch 2 tablespoons cornstarch (approximately 2 Tbs) Sprink pork liberally with spices. Roast at 350 about 45 minutes until fat and spices are browned and slightly crusty. Lower heat to 300 degree. Add 1 inch of water, cover tightly with foil. Let cook until tender, 20 minutes or so. Serve with cherry raisin sauce. Raisin Sauce Boil all ingredients except cornstarch and kirsch. Simmer until fruits puff. Thicken with cornstarch/kirsch slurry. Serve warm. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Corn Pudding Recipe By : Lynn's Paradise Cafe - Jefferson County Kentucky Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups corn fresh or frozen 1/3 cup sugar 1 teaspoon salt 2 eggs beaten 1 1/2 cups whole milk 1 cup pureed pumpkin 3 tablespoons melted butter 1/2 teaspoon nutmeg Place corn in 1 1/2 quart casserole. Sprinkle sugar and salt on corn and mix. Mix eggs, milk, pumpkin, and melted butter until smooth. Pour the mixture over the corn and mix well. Sprinkle with nutmeg. Place the casserole in a pan of hot water and put in a 350 degree oven. Cook 35-40 minutes until knife inserted in the center comes out clean. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sawdust Pie Recipe By : Patti's 11880s Settlement (One of Kys Best Restaurants) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 egg whites -- unbeaten 1 1/2 cups granulated sugar 1 1/2 cups graham cracker crumbs 1 1/2 cups pecans 1 1/2 cups coconut 9 inch unbaked pie shesll Mix all ingredients together and stir by hand. Pour into unbaked pie shell. Bake in preheated 325 degree oven until glossy and set, about 25-30 minutes. Do not overbake. Serve warm with sliced bananas and whipped cream - - - - - - - - - - - - - - - - - - --------------------------------------------------------- Refd:4259 kbowdler@tso.cin.ix.net 02/23/1999 19:18 333/8 4258 Subject: Re: Kentucky's Recipes That soup recipe sounds similar to my Frugal Gourmet one. I seve it with sour cream and grated cheddar cheese for the eater to put on top of his soup. I really like it this way. Also, I put a coupla ham hocks in mine. I don't remember if your recipe has ham hocks. It is the only thing I use ham hocks for, bean soup. krb --------------------------------------------------------- kkearney@tso.cin.ix.net 02/25/1999 07:10 421/8 Subject: soft pretzles I've got 4 litle children who just love soft pretzles, does any one have a recipe that we could make together, they all love to help me cook. Over the weekend I finally fixed them the homemade frenchfries I'd heard about here and they were a big hit, especially with my Irish husband--he said they were just like when he was a kid. I used half a 10 pound bag of Idaho's, and every last ne was eaten. Thanks Kathy --------------------------------------------------------- Refd:4261 kbowdler@tso.cin.ix.net 02/25/1999 07:29 236/6 4260 Subject: Re: soft pretzles Darn, Kathy! I just returned my favorite cookbook, The New York Cookbook, to the public library the other day. It had a recipe for soft pretzels in it. If I am at that library again, I will check it out and post it. SOrry. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/26/1999 11:02 2474/65 Subject: pretzels from Fleischmann Yeast I used to always make my pretzels using the recipe that calls for dipping them in lye water. It was the ingredient that gives pretzels and bagels there shiny surface. (No it won't hurt you. lol) The problem was I would be in a pretzel making mood and buy the can of lye, make a batch, and then there would be that can of lye sitting around forever. Todays pretzel recipe does not use rye. Another difference, this one has a little sugar. The pretzels that you buy at the mall have that taste and it is delicious. I hope you have a chance to make these. Mary Curtis * Exported from MasterCook * Soft Pretzels from Fleischmann's Yeast Site Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 2 tablespoons sugar 1 pg Rapid Rise Yeast 1 1/2 teaspoons salt 1 cup milk 1/2 cup water 2 tablespoons vegetable oil 2 eggs -- lightly beaten coarse salt, grated Parmesan cheese or Spice Island Poppy Seed or Sesame Seed In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and oil until very warm (120x to 130xF); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. Divide into 14 equal pieces. Roll each piece to 20-inch rope. Cover; let rest 5 to 10 minutes until risen slightly. To shape into pretzels: Curve ends of each rope to make a circle; cross ends at top. Twist ends once and lay over bottom of circle. Place on 2 greased baking sheets. Brush with beaten eggs. Bake at 350xF for 15 minutes. Remove from oven; brush again with eggs. Sprinkle with salt, cheese, poppy seed, or sesame seed. Return to oven and bake for 15 minutes or until done. Remove pretzels from baking sheets; let cool on wire racks. Nutrition Information Nutrition information per serving (1 pretzel): calories 188; total fat 4 g; saturated fat 1 g; cholesterol 32 mg; sodium 270 mg; total carbohydrate 32 g; dietary fiber 1 g; protein 6 g. - - - - - - - - - - - - - - - - - - --------------------------------------------------------- Refd:4263 kstrom@tso.cin.ix.net 02/26/1999 11:17 541/9 Subject: Re: pretzels from Fleischmann Yeast To my knowledge, lye has never been used in the boiling of bagels before baking but rather the sheen comes from the boiling. Joan Nathan, on her PBS program "Jewish Cooking in America" has featured many bagel recipes and methods. Locally, I took my Sunday School class to Marx's bagels and lye was *not* an ingredient. Some bagel makers, however, do use malt syrup in the pre-baking boiling water which may serve the same purpose. I do know, however, that lye is commonly used in corn products such as hominy and grits. Kristina --------------------------------------------------------- Refd:4265 Refd:4268 mcurtis@tso.cin.ix.net 02/26/1999 13:57 296/4 4264 Subject: Re: pretzels from Fleischmann Yeast Wrong--my original pretzel recipe came from the science desk of the Cincinnati Public Library as well as old cookbooks. To a quart of boiling water or something like that you added 1 tablespoon lye. I never remember the amount and have to call my friend in Anderson to get it. Mary Curtis --------------------------------------------------------- Refd:4267 mcurtis@tso.cin.ix.net 02/26/1999 14:00 1367/31 Subject: double chocolate mint cookies Attached please find what may be one of the best chocolate cookie recipes ever. I have a friend who was just diagnosed with cancer. I wanted something special for her and make a triple batch of these things so I would have plenty to send her along with a note that chocolate is good for the sould. I thought they would be better than flowers. We bought 3 of the bars to use in the triple recipe and ate 1/2 of one before we put them into the food processor. There were still more than enough. When food processing these I let pieces be not too small. I hope you enjoy them. DOUBLY CHOCOLATE MINT COOKIES Makes about 2 1/2 dozen 1 Hershey's Cookies "n" Mint Milk Chocolate Bar (7 ounces) 1/2 cup (1 stick) butter or margarine, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup all purpose flour 1/3 cup Hershey's Cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup coarsely chopped nuts (optional) Heat oven to 350~F. Cut chocolate bar into small pieces. In large bowl, beat butter, sugar, egg and vanilla until light and fluffy. Combine flour, cocoa, baking soda and salt; add butter mixture, beating until well blended. Stir in chocolate and nuts, if desired. Drop rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly; remove to wire rack. Cool completely. Mary Curtis as posted by JGreene --------------------------------------------------------- kstrom@tso.cin.ix.net 02/26/1999 18:29 170/3 4265 Subject: Re: pretzels from Fleischmann Yeast Mary, I know that lye is also used in pretzel making but just not in bagels. I wonder what the purpose is? Have you ever been able to find out specifically? Kristina --------------------------------------------------------- kbowdler@tso.cin.ix.net 02/27/1999 10:10 116/5 4264 Subject: Re: pretzels from Fleischmann Yeast According to the New York Cookbook, boiling the bagels before baking them is what gives them their sheen. krb --------------------------------------------------------- Refd:4269 mcurtis@tso.cin.ix.net 02/27/1999 10:59 308/4 4268 Subject: Re: pretzels from Fleischmann Yeast I suppose the lye seals them to give them shine. By the way I made these pretzels incorrectly yesterday. Oh they tasted fine, but they did not turn out the way they should have. Next time, also, I will my Laura Brody's Dough Relaxer. I think it will make shaping them a whole lot easier. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 03/11/1999 10:30 556/9 Subject: Menu suggestions needed We are having 3 couples over for dinner - one couple is on the Atkins diet which eats protein and fat, as I understand it, but no carbos - no potatoes, pasta, bread, very little fruit and not even too much veggies except salad. On couple is vegeatrian-ish - they eat cheese, eggs, fish, and occasionally chicken. One couple is pregnant (well, she is.) I'm thinking of doing a buffet with chicken or fish, a salad, and plenty of veggies for the vegetarian-ish couple, and some pasta and maybe a fruit dessert? Anyone have any other thoughts? Rosemary --------------------------------------------------------- Refd:4272 rapp@tso.cin.ix.net 03/11/1999 11:31 80/1 4271 Subject: Re: Menu suggestions needed I would just tell the one on the Atkins diet that that diet sounds absurd. --------------------------------------------------------- Refd:4273 gmueller@tso.cin.ix.net 03/11/1999 11:40 361/7 4272 Subject: Re: Menu suggestions needed Actually, I've seen great success with that diet. Carbs - sugars and starches - are rather detrimental to anyone who isn't physically active. The chesitry is a little more complicated than this forum allows for, but as long as the fat and protein isn't carried to an extreme, the diet is exceptional. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- Refd:4274 abate@tso.cin.ix.net 03/11/1999 18:45 183/5 4273 Subject: Re: Menu suggestions needed My brother is on that diet (it is a bit absurd). I just do everything as I normally would, but make sure there is plenty of everything, and then I let him pick and choose. Anne --------------------------------------------------------- Refd:4275 kstrom@tso.cin.ix.net 03/11/1999 20:16 31/1 4274 Subject: Re: Menu suggestions needed What is this diet, anyway? --------------------------------------------------------- Refd:4276 rwhitney@tso.cin.ix.net 03/12/1999 17:50 1059/17 4275 Subject: Dr. Atkin's diet Kristina - I'm not sure of all the details but my understanding is that it is a resurrection of the principles outlined in a book years ago called something like Dr. Atkin's Diet Revolution. You eat fats and protein - red meat especially, cheese, eggs, butter, cream - BUT no carbohydrates - no bread, rice, pasta, potatoes, No or very little fruit. Some veggies are ok and green salads are ok. No sugars. People have lost lots of weight on this diet and appear to have no ill effects - even have had cholesterol decline on it (??!!) I have heard that when they go off the diet they gain the weight right back, and I can't help but feel that no fruits etc. is not healthy - but as one person on it told me, obesity is not healthy either, and this person has lost over 30 pounds. As to my menu dilemma - I think Anne is right, have lots of everything. I forgot the complication that my husband is lactose intolerant and has diverticulosis - meaning limits on chesses and nuts etc. - but I told him to be sure to take his Lactaid that night. Rosemary --------------------------------------------------------- Refd:4277 gmueller@tso.cin.ix.net 03/12/1999 18:48 214/6 4276 Subject: Re: Dr. Atkin's diet From what I understand, the diet is designed to combat the excessive production of insulin. It is that process which causes complications and weight gain. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- Refd:4278 doss@tso.cin.ix.net 03/17/1999 11:56 87/3 4277 Subject: Re: Dr. Atkin's diet So, is something like this good for someone who's diabetic or hypoglycemic? Sandy --------------------------------------------------------- Refd:4279 Refd:4280 gmueller@tso.cin.ix.net 03/17/1999 14:02 202/5 4278 Subject: Re: Dr. Atkin's diet That would need to be answered by a physician. I've heard something about it, but I can't remember it accurately enough to even comment on it. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- gloria@tso.cin.ix.net 03/17/1999 14:15 84/2 4278 Subject: Re: Dr. Atkin's diet This does *not* resemble the American Diabetic Association's recommended diets. --------------------------------------------------------- kbowdler@tso.cin.ix.net 03/23/1999 08:55 69/3 Subject: Mary? No new bubble and squeak recipes now that you are back? krb --------------------------------------------------------- Refd:4284 mcurtis@tso.cin.ix.net 03/23/1999 20:04 2703/36 Subject: English Breakfast We were very fortunate in our trip to England to find ourselves in English villages that were off the beaten path. It was in these places that we were able to learn about English food. While staying in Whitby a seaside resort on the North Sea, we discovered the epitome of the "Full English Breakfast." It consists of 2 fried eggs, 1 sausage, "bacon", fried bread 2 quarters of fried bread which resembles French toast, but which I believe is merely fried in the same skillet as the eggs, mushrooms which are like steamed, i.e. warmed and softened, not mushrooms the way we have them when they accompany our steaks (browned and in juice), just mushrooms that are heated and softened, and also a piece of tomato grilled (really lovely). The reason that I say that the breakfast in Whitby was special is because it is in Yorkshire (shire means county). York and the surrounding areas are famous for their meats. The bacon in our other bed and breakfast further south was good, but in Whitby it was wonderful. It wasn't like our American bacon. I thought and thought and decided it was very much like what we know of as cottage ham, (that is butt I believe), only cured just a little differently. This ham can best be described as gentle. Soft, not greasy, tasty. The area along the North Sea which is all in that area may have the best pork and ham ever. We accidentally had lunch in a hotel in Redcar where we had the best beef and Yorkshire pudding in the middle of the week. In London this is served in all the pubs only on Sunday with what they call Sunday Roast, you are given your choice of turkey or pork and dressing or beef and Yorkshire Pudding at even the most meagre pub. However in the area surrounding York and all along the York Sea, the establishments serve it regularly. The hotel where we had it went out of there way to take care of us because they were typical of the area--so kind and sweet and taking care of these people from America--the area is unlike any you could imagine. However the thing I learned in my b and b in Whitby was about soft boiled eggs with soldiers on the children's menu. I wasn't so hungry one day and asked about this. It seems that soldiers are strips of toast that are used to dunk in the soft-boiled eggs, the children like to do this--well it says something for my ancestory, to this day I must dip my eggs with toast, but never with "soldiers." In the future my eggs will be accompanied with these. I ordered the soft boiled eggs because, like poached eggs, it is almost impossible to find people who know how to fix these properly, and I dearly love this comfort food. I will tell you next about Yorkshire Pudding. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/23/1999 20:07 1659/36 Subject: Yorkshire Pudding You can dress up any roast by adding Yorkshire Pudding to it as an accompaniment. It was traditionally served first before the meat so to dull the appetite somewhat in order that the person would eat less meat. Now it is served alongside the roast and topped with nice brown gravy. * Exported from MasterCook * Yorkshire Pudding Recipe By : Mary Curtis Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 oz flour 1/4 teaspoon salt 2 medium eggs 1/2 pint skim milk 2 tablespoons beef drippings -- from roasting pan Prepare the batter by placing the flour and salt into a large bowl. Make a well in the centre and break the eggs into this. Using a wooden spoon or an electric mixer, beat the eggs and gradually add the milk incorporating the flour a little at a time. Beat until the batter is smooth and leave to stand in a cool place for about one hour. Remove theroast beef from the oven and keep warm or transfer to a lower shelf. Raise the oven temperature to 425 degree F. or Mark 7. Place the beef drippings into a muffin tin (12 muffins), and place in the oven until very hot, by which time the oven will have reached the higher temperature. Remove from the oven and pour the batter into the muffin tin and bake for approximately 25 minutes until risen, golden brown and crispy. Serve with roast topped with gravy. - - - - - - - - - - - - - - - - - - Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 03/23/1999 23:43 381/6 4281 Subject: Re: Mary? I second Kevin's motion and ask for something else. One of my brothers lived in Bristol for 5 years and sent me all these cookbooks that call for clotted cream. Did you eat anything over there where this was a critical ingredient? What is t exactly and how was it used? Even if you didn't, please do continue to share your stories and recipes with us. What a delight. Kristina --------------------------------------------------------- Refd:4285 mcurtis@tso.cin.ix.net 03/24/1999 08:42 563/9 4284 Subject: Re: Mary? I was very interested in clotted cream, and my friends told me that it was now available in all of their supermarkets. We, too, could make clotted cream except that it calls for cream that hasn't been pasteurized--you make it just like you make yogurt I believe. It is a lot like sour cream. In one bakery I asked if anything had clotted cream in it--the woman looked at me like I was crazy, and assured me that they only used fresh [whipped] cream. By the way, the rolls in the UK are hard and tasteless, by hard I mean hard as in stale-like. Mary Curtis --------------------------------------------------------- Refd:4288 kkearney@tso.cin.ix.net 03/25/1999 22:51 1171/28 Subject: packed lunch First I'd like to say I'm enjoying your stories Mary, I lived in england for a while, I was married there and my first born, was born there, that was 23 years ago, and I've only been back twice. i love it there and dream of an extended vacation someday. Second is to thank everyone with the soft pretzles, the were very good, but with 4 little ones, very time consuming, but they did have fun making them, any excuse to play in flour! But they'd rather have them in 3 min. from the box they said, so thanks for all of your trouble. Third, I pack my husband's lunch every day, and he is getting fed ou ot turkey sandwiches. He's trying to eat a little more healthy--no more fast food, but coming up with things to pack is getting to be a problem. I'm not very creative when it comes to cooking, but I'm trying to learn new things. We like very plain food, he's a meat and potatos man. He doesn't have access to a microwave, so what ever I pack in his cooler is what he eats, I do have a wide mouth thermous, with the warm weather hopefully coming anything warm is out. I appreciate any help and thanks in advance. Mary keep the stories coming! Kathy --------------------------------------------------------- Refd:4287 Refd:4292 kstrom@tso.cin.ix.net 03/26/1999 06:58 238/5 4286 Subject: Re: packed lunch Kathy, You can also use the thermos for cold soups like gazpacho. Meat loaf sandwiches are always a hit with meat and potatoes men, as well as thinly slice beef. Buddig makes a variety of good quality sandwich meats. Kristina --------------------------------------------------------- Refd:4289 abate@tso.cin.ix.net 03/26/1999 07:59 118/4 4285 Subject: Re: Mary? Clotted cream (or something very much like it) is available in the imported cheese section at Jungle Jim's. Anne --------------------------------------------------------- kit@tso.cin.ix.net 03/26/1999 08:44 507/9 4287 Subject: Re: packed lunch I have to pack a lunch for my son every day too....and he's never really liked sandwiches...but he's trying. The thinly sliced roast beef was a hit when I marinated it in A-1 sauce. His most recent favorite is Shake-and-Bake boneless porkchop sandwiches with lots of pepper. When the white bread (yuck) starts to get a little stale, I switch to oregano/garlic pita bread. There was a sliced chicken and garlic mayonaise pita sandwich that he liked and one of the kids paid him a dollar for half of it! --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/26/1999 10:55 3505/84 Subject: harrods While in London we did stop in Harrods to check out high tea on Friday. That's all we did was check it out--boy was it expensive. So here is the next best thing. Pick up the clotted cream at Jungle Jim's or wherever, some wonderful jam and make your own scones. * Exported from MasterCook * Banana-Nut Skillet Scones Recipe By : Jack and Mary Billings - St. Louis Post Dispatch Serving Size : 25 Preparation Time :0:00 Categories : Biscuits, Rolls, & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 bananas (very ripe) 2 ct (6-oz) banana yogurt 3 1/2 cups all-purpose flour 3/4 cup granulated sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 10 tablespoons (1 1/4 sticks) Cold Butter -- plus more for the skillet 1 cup chopped walnuts or pecans Mash bananas in small bowl; stir in yogurt and set aside. In a separate bowl, stir together flour, sugar, baking powder, baking soda and salt. Cut in 10 tablespoons butter with pastry blender until mixture resembles coarse meal. Add yogurt mixture; stir just until moistened. Stir in nuts. Turn out onto well floured surface; knead 3 or 4 times, just until dough holds together. Pat into a square about 1/2 inch thick. Cut into 2 1/2-inch-squares (dough will be very soft.) Heat a large nonstick skillet or griddle over medium heat; lightly butter skillet. Use a spatula or turner to lift scones onto griddle; do not crowd. Cover and cook until bottoms are lightly browned and tops begin to dry, about 4-5 minutes. Turn, add more butter if desired, and cook on other side until golden, about 3 minutes Serve warm with butter and honey. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harrod's Scones Recipe By : Harrods Georgian Restaurant Serving Size : 12 Preparation Time :0:00 Categories : Biscuits, Rolls, & Muffins Copycat Quick Breads And Coffeecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 tablespoons baking powder 6 tablespoons cold butter -- cut into small piece 6 tablespoons sugar 1/2 cup golden raising 1 cup milk Preheat the oven to 400 degrees. In a medium bowl, stir the flour and baking powder together until well blended. Using a pastry cutter, two knives or your fingers, cut or rub the butter in until the mixture resembles coarse crumbs. Stir in the sugar and raisings and mix well. Quicly stir in the milk to make a firm dough. Turn the dough out onto a floured work surface and knead lightly until smooth. Roll out to a 1 inch thickeness and cut into 2-inch rounds with a pastry cutter. Place the scones 1 inch apart on a parchment-lined or greased baking sheet, brush with a little milk and bake in the preheated oven for 15 to 20 minutes, or until lightly golden. Let cool slightly on a wire rack. Serve warm. - - - - - - - - - - - - - - - - - - You can see there are two different kinds of scones here including the ones from Harrod's. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 03/26/1999 17:01 49/1 Subject: Yeah! Glad you are back, Mary. Missed you. :-) --------------------------------------------------------- snewmark@tso.cin.ix.net 03/26/1999 23:07 1771/52 4286 Subject: Re: packed lunch Don't know if these sandwich fillings are "too fancy" - but perhaps they could work. They are from Gourmet Magazine - September '87. Ham and Jarlsberg Salad with Horseradish 1/4 cup mayonnaise 1/4 cup plain yogurt 4 tsp. bottled horseradish (or to taste) 6 oz. cooked ham - ground coarse (or chopped fine) 1/4 Jarlsberg grated coarse (about 1 cup) 1/4 cuo thinly sliced scallion including the green part Whisk together the mayo, yogurt and horeradish - add the ham, cheese and scallion - pepper to taste - stir the mixture until well combined. Makes 2 cups Oriental Chicken and Walnut Salad 1/3 cup mayonnaise 1 1/2 tbsp. fresh lemon juice 2 tsp soy sauce 1/2 tsp. Oriental sesame oil Tabasco to taste 1 1/2 finely chopped cooked chicken 1/3 cup thinly slcied scallion - including green 1/2 cup walnuts - toasted lightly and chopped Mix "liquids" then add chicken etc. - Stir til well combined. Makes 1 1/2 cups. Cottage Cheese and Sun Dried Tomato Vegetable Salad 1 lb. container cottage cheese (no fat and low fat are just fine) 1/3 cup sliced scallion including the green 1/3 cup finely chopped green pepper 2 tbsp. minced fresh basil leaves 3 tbsp. drained and minced sun dried tomatoes (I used to use the dried ones and by the time my kids got to school, the moisture in the cottage cheese had softened them) 2 tsp. fresh lemon juice - ot to taste Combine all - salt and pepper to taste. Makes two cups. This is especially good and easy to transport in pita bread (plain or flavored) While these are a bit more than "plain" perhaps they will give you some ideas to vary the lunches. These flavors are good and work well with many types of bread. They kept my kids happy all through elementary and high school! --------------------------------------------------------- Refd:4293 rapp@tso.cin.ix.net 03/27/1999 07:35 105/2 4292 Subject: Re: packed lunch/cottage cheese salad That sounds a lot like what we used to call Farmer's Chop Suey. Did anyone else ever hear of that? --------------------------------------------------------- rapp@tso.cin.ix.net 03/27/1999 10:38 98/2 Subject: Cuisinart blade Where do you take a Cuisinart blade when it's not sharp anymore? Or do you replace the blade? --------------------------------------------------------- Refd:4295 Refd:4301 mcurtis@tso.cin.ix.net 03/27/1999 14:18 803/11 4294 Subject: Re: Cuisinart blade Maybe you can have it sharpened at a Hader Hardware or similar place where they sharpen blades of all sorts. Also there are knife stores around town that specialize in sharpening. Lucky lucky you to have a Cuisinart Food Processor. I bought one for my daughter for Christmas. It was beautiful. I am using my 25 year old Hamilton Beach One. I bought it for around $30. It still is a little workhorse, but I would sure like to have the Cuisinart One. I am a sucker for Kitchen Appliances. There is that place on Plainfield Road that used to be downtown Golden Electric, or Brands or something like that. They used to carry all little parts for coffeepots and everything imaginable. Funny thing, I did not know that the blade became dull. I thought it cut by its twirling action. Mary Curtis --------------------------------------------------------- Refd:4296 rapp@tso.cin.ix.net 03/27/1999 14:42 261/5 4295 Subject: Re: Cuisinart blade I've had my cuisinart many years (maybe 15?); I don't use it as much as some other people (I'm not much of a cook) but I do feel it's not as sharp as it was or should be. I will check with Brand on Plainfield about replacing the blade; good suggestion. --------------------------------------------------------- dralston@tso.cin.ix.net 03/27/1999 18:18 1452/42 Subject: New York Delis I recently visited NYC and somebody asked me if I would send him info to post here. I did so and in the meantime found the menus of a couple of the places I ate at. Both well recommended. Large prices and large portions. Stage Deli (Lunch) -- CHICKEN SOUP WITH MATZOH BALL OR KREPLACH....... 5.95 (32) RUDY GIULANI.......................... 13.95 (CORNED BEEF AND PASTRAMI, TOPPED WITH MUENSTER AND SWISS CHEESE AND FINISHED WITH COLESLAW AND RUSSIAN DRESSING) HEINEKEN.............................. 5.50 Carnegie Deli (Dinner) -- West Side Specialties Served with cole slaw Hungarian Goulash Served over broad noodles with fresh vegetables jardinie $12.95 All portions are large, and the prices are not bad considering they are New York $$$. Also had a nice brunch at a place near Rockefeller Center called Variety. Mostly a grab and eat place but a few tables where we sat down. Bagel, lox, tomatoes, cream cheese and a coffee for $5.14. Best buy of the trip. Dinner at an Italian restaurant recommended by the concierge. Adequate. Pre-theatre dinner (salad, entree, dessert) for $22.50 but approaching $35 splitting a bottle of wine, tax, and tip. Deli websites: http://www.stagedeli.com/indexmain.html http://www.cuisinenet.com/cnet/new_york/menu/850.shtml It was wonderful! Thanks to Kevin Bowdler for asking. DAve P.S. If you get hard up there is a MacDonalds at 47th and Broadway! --------------------------------------------------------- Refd:4298 mcurtis@tso.cin.ix.net 03/29/1999 09:17 275/4 4297 Subject: Re: New York Delis I have no idea why, but everything tastes better to me in New York City. I love New York City and wish I were there now. Considering the cost of real estate there, the prices listed were not outrageous, maybe because there is a lot of healthy competition. Mary Curtis --------------------------------------------------------- nkhoury@tso.cin.ix.net 03/29/1999 15:20 669/17 Subject: Cannibal Cooking Two cannibals meet one day. The first cannibal says, "You know, I just can't seem to get a tender Missionary. I've baked them, I've roasted them, I've stewed them, I've barbecued them, I've tried every sort of marinade. I just can't seem to get them tender." The second cannibal asks, "What kind of Missionary do you use?" The other replied, "You know, the ones that hang out at that place at the bend of the river. They have those brown cloaks with a rope around the waist and they're sort of bald on top with a funny ring of hair on their heads." "Ah, ha!" the second cannibal replies. "No wonder ... those are friars!" --------------------------------------------------------- Refd:4300 fidelis@tso.cin.ix.net 03/29/1999 18:57 22/1 4299 Subject: Re: Cannibal Cooking I like that! :-) --------------------------------------------------------- rapp@tso.cin.ix.net 03/30/1999 16:37 190/5 4294 Subject: Re: Cuisinart blade WEll, Brand went out of business over a year ago. Lazarus told me to call Culinary Parts Unlimited 1-800 543 7549. They will send me a new blade in a couple days. The blade is $33.00! --------------------------------------------------------- Refd:4302 mcurtis@tso.cin.ix.net 03/30/1999 20:48 203/3 4301 Subject: Re: Cuisinart blade It will be worth it, andrea. Good for you, sorry Brand went out of business. But for big stuff such as stove burners dont forget Pearsoll on Gilbert Avenue. These people are the best. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/03/1999 22:16 2457/62 Subject: meringue shells today I wanted to make a special something for my husband and I tomorrow. I couldn't imagine anything better than the meringue shell topped with strawberries and whipped cream. I worked on this and the first time it got messed up. I had found eggs somewhere where half of the dozen had double yolks. Never mind that--I found a recipe on the web. Here it is. Oh, they don't tell you this, but please bring your eggs to room temperature. Mary Curtis HARD MERINGUES (Makes 1 (9-inch) shell or 8 (3-inch) shells) For best results, make meringues on a bright, dry day. 3 egg whites 1/4 teaspoon cream of tartar 3/4 cup sugar 1/2 teaspoon vanilla Filling or fresh fruit In small mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks. (Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.) Beat in vanilla. With spoon or pastry bag, spread mixture over bottom and up sides of greased 9-inch pie plate OR on greased or lined (foil or waxed, brown or parchment paper) baking sheet, shape into 1 (9-inch) "nest" or, using about 1/3 cup of the meringue for each, shape into 8 (3-inch) "nests". Build up edges to form rims. Bake in preheated 2250F oven until firm and cake tester inserted in center comes out clean, about 1 to 1 1/2 hours. Turn off oven. Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour. (Do not remove shell from pie plate.) Store in tightly sealed container. Fill as desired just before serving. NOTE: This oven temperature and time will produce crisp white meringues. For a Pavlova with a more chewy inside texture, reduce baking time. After baking about 40 minutes, judge texture by testing occasionally with cake tester or wooden pick inserted into side of meringue. Dry as above. For a lightly browned meringue, raise temperature to 2500F. Bake until delicately browned and cake tester inserted in center comes out clean, about 50 minutes. Dry as above. Hard meringues may be stored for several months in tightly covered containers with waxed paper between layers. To recrisp, bake in preheated 2500F oven about 15 to 20 minutes. My Note: By the way, you can use this for a wonderful no fat piecrust. Mary Curtis --------------------------------------------------------- Refd:4304 vel10@tso.cin.ix.net 04/06/1999 15:09 172/4 4303 Subject: Re: meringue shells There is a powder egg white available at Krogers(Cold Spring) called -Just Whites. It is a 8 ounce can and cost $5+. You might want to try this instead of fresh eggs. --------------------------------------------------------- Refd:4305 becks@tso.cin.ix.net 04/06/1999 22:19 820/17 4304 Subject: Re: meringue shells/Just Whites Uh... Richard.... Have you actually got those things to work? In the last 6-8 months I have made no less than six angel food cakes using Just Whites and not one of them worked. Obviously I'm doing something wrong as the angel food cake made out of real egg whites didn't work for me either. (I have in years previous had wonderfully successful homemake angel food cakes.) I thought Just Whites was my answer to finally learning to make a perfect chocolate angel food cake which I have made before..... I called Just Whites and they sent me a new can. I went ahead and also bought ANOTHER can, just to make sure, all with same results. A 2" angel food cake. I'd really like to hear about your experiences. I have been using them as the egg white in white cake mixes and they're working fine for that. Becky --------------------------------------------------------- Refd:4307 mcurtis@tso.cin.ix.net 04/12/1999 09:27 319/5 Subject: no calorie sweetener This message was forwarded to me, and I thought it might be of interest to you. It comes from the website http://www.fastlane.net/~kirkland/stevia/ I am going to Clifton Natural Foods today and will look this up and talk to the owner about it-he seems to be a knowledgable person about these things. Mary Curtis --------------------------------------------------------- vel10@tso.cin.ix.net 04/19/1999 21:28 831/16 4305 Subject: Re: meringue shells/Just Whites Becky, My wife and I just got finished making an angel food cake using Just Whites. The preparation and mixing went just as normal as using fresh eggs. After baking, the cake was just coming over the top of the pan. Sucess? No!!! When we turn the pan upside down to cool and stretch the cake, it fell out of the pan and immediately began to deflate. We just sat there and laughed. This has never happen before and my wife has made numerous angel food cakes. I believe if it did not fall out of the pan, it would be a normal cake. There is a possibility that one might substitute real egg whites on a 50/50 basis. My observations: based on the cost on the equivalent cost of a dozen Just White eggs ($1.09), it would be cheaper to use real eggs. And these work every time. Or if one wants to splurge, just buy a box mix. Dick --------------------------------------------------------- Refd:4309 mcurtis@tso.cin.ix.net 04/19/1999 22:48 4199/85 Subject: chicken enchilada casserole here is a great recipe for you * Exported from MasterCook * Chicken Enchilada Casserole Recipe By : Pat Thornburgh Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Chicken And Turkey Southwestern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boned and skinned chicken breast halves -- ground (or 2 pounds ground chicken) 1/4 cup butter 1/4 cup all-purpose flour 1 cup plain yogurt 2 cups monterey jack cheese -- shredded 1/2 teaspoon cumin 1/2 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 cup water 2 cups chicken or beef broth 12 small corn tortillas (6 inch size) 1 In a food precessor, ground chicken breasts. Spray medium sized skillet with no stick spray. Place chicken, water, cumin, chili powder, onion and garlic in skillet. Cook chilcen until done. 1 In a 2 quart saucepan over medium heat, melt butter. Add flour and stir until bubbly. Stir in broth, bring to boil, stiring constantly. Remove from heat. Stir in yogart. 1 Spray a 9"x13" roasting pan with no-stick spray. Pour 3/4 cup of broth mixture into bottom of pan. Tear corn tortillas into small pieces (about 2 inch -- % 1 piece is fine.) Layer the pieces of six of the tortilas on broth mixture in pan. Spoon 1/2 of the chicken over tortillas, followed by 1/2 of the cheese. Pour another 3/4 cup of broth over cheese and layer with the remaining tortillas, chicken and cheese. Pour remaining broth over cheese. Bake at 4000 for 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : I used 2 cubes (2 teaspoons) of boullion cubes in 2 cups of water for broth. You can add the following to the chicken when cooking: 1 small can black olives, diced and drained 1 small can green chili peppers, drained 1/2 cup onion, chopped grind chicken in food processor.spray medium skillet with pam. Place chicken, water, chili powder, cumin, onion and garlic in with the chicken and cook until done. In a 2 quart saucepan over medium heat melt butter add flour and stir until bubbly. Stir in broth, bring to boil and stir constantly - - - - - - - - - - - - - - - - - - I made this tonight using cubed sirloin tips and beef broth from a jar on my door mixed with water. It doesn't matter. And then I really improvised. I had one pound of sirloin tips. I put the stuff in the 9 x 13 pan and the pan was way too big. I looked again. The recipe called for 2 pounds of meat. I was fine though, I just used one of my regular casserole bowls. I had some jack cheese sitting in the refrigerator from the Mexican Grocery store that is now on Monmouth St. I also had some light cheddar. I used a little of both. I cut the tortillas with my utility scissors. I added the black olives that were sort of stapled in my refrigerator, and some peppers from a jar--that stuff is all optional. The instructions don't say so, but you need to cover this when baking. My husband came home tonight and ate his share and declared it the best casserole ever. I loved it too. I served it with salad. Mary Curtis --------------------------------------------------------- becks@tso.cin.ix.net 04/20/1999 12:40 819/19 4307 Subject: Re: meringue shells/Just Whites Dick: Please.....would you post your wife's recipe? I find the box mixes don't taste as good as they used to when they had the two different packages. Now they're all one package and to me they taste kind of like cooked egg whites, not sweet enough, not "angel-food-cake-tasting." Umm, I could probably use some helpful hints on "maintaining a cheerful countenance when the cake falls flat." I don't believe I ever laughed about that. :) Becky p.s. I AM willing to buy egg whites. I will measure them. I will use them fresh. I will use them not-so-fresh. I will use them room temp. I will use them cold. I will try just about anything to get a successful angle food cake. The most frustrating thing is knowing I have done it before, successfully; just not the last SEVEN times. It's discouraging. --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/22/1999 15:06 1638/40 Subject: vegetable chili I have been down with an infection for the last couple of days and think this is a good time to pull out the leftover vegetable chili I made a few days ago. It was delicious--if you want you can serve it over spaghetti and let it be like a 3-way, but I just served it with a little leftover shredded mozzarella. Mary Curtis * Exported from MasterCook * Vegetable Chili Recipe By : St. Andrews Cookbook (contributed by Joann Dittrich) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups onion -- chopped 1 1/4 cups green pepper -- chopped 1/2 cup celery -- chopped 1 clove garlic -- minced 2 tablespoons vegetable oil 2 16 oz. cans tomatoes undrained -- chopped 2 tablespoons chili powder 2 teaspoons ground cumin 1/2 teaspoon red pepper 2 16 oz cans pinto beans, undrained and divided Saute first 4 ingredients in oil in a large Duch oven until tender. Add tomatoes and next 3 ingredients. Empty 1 can of beans into container of an electric blender; blend beans until smooth. Add to tomato mixture with remaining can of beans. Bring to a boil; reduce heat and simmer, uncovered, 30 minutes or to desired consistency. Yield 2 quarts. Ny notes: I served this with a little shredded cheese on it, but you could also use yogurt or sour cream. Mary Curtis - - - - - - - - - - - - - - - - - - --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/26/1999 13:49 1470/21 Subject: chicken soup Yesterday I wanted to make chicken soup. Sometimes I buy backs and necks or other such parts, yesterday I bought a small cheapie fryer. I covered it with a lot of water, peppercorns, bay leaf, onion, celery, and carrot--the usual. But it was getting too late in the day to let it cool down sufficiently enough to get the fat to the top. It was such a small chicken there may not even have been much fat. But I had to go to the hardware store anyway so I bought a 3 foot length of !/4 inch plastic tubing. We put this under the top of the water, and syphon out the broth, leaving the layer of fat in the bottom. This is a wonderful way to defat broth. I was telling the hardware store man this, and he was so sad. He said he thought that was a wonderful idea. Then he said he loves chicken soup but noone knows how to make it. I told him that I knew how, and explained how to him. He said that his wife is a wonderful cook but she cant do that. He is 67, he said, and then I gave him all the instructions. Today I had to go back there and I took a container of the soup to him. I added noodles to my soup, and I also added some of the chicken flavoring concentrate that I keep on hand along with my other concentrates, ham, beef, etc. I feel this accentuates the flavor, just in case it is a little weak. Oh, yes, I had some old parsley in there that I used up in the soup, too. It is loaded with vitamin A. Wish I had some soup left. Mary Curtis --------------------------------------------------------- Refd:4312 kbowdler@tso.cin.ix.net 04/26/1999 13:53 134/5 4311 Subject: Re: chicken soup That sounds good! I usually don't make chicken soup, but use what you did as a base for bean soup or pasta e fagioli soup. krb --------------------------------------------------------- Refd:4313 mcurtis@tso.cin.ix.net 04/26/1999 20:22 763/11 4312 Subject: Re: chicken soup no kidding, you use chicken broth for bean soup? I cannot imagine not using ham for bean soup, and that is really not so bright. Why not use chicken. Did I tell you that when I was at Findlay Market one Saturday there were better cooks than I who were buying smoked turkey wings and other parts to use in their greens in place of ham. Hum, I never thought until just now, that was probably done because they were muslims, and I never thought of that until just now as I read this post. Gosh it would be hard to be a non-pork eater in a pork eating world. I took my Arab student to the Art Museum Cafeteria for lunch once and we had bean soup, thought it would be great for her. We had to send it back because I realized it had pork in it. Mary Curtis --------------------------------------------------------- Refd:4314 kbowdler@tso.cin.ix.net 04/27/1999 08:31 112/5 4313 Subject: Re: chicken soup I use chicken stock as the base, then add two ham hocks, bay leaf, celery, carrot, onions, and beans. krb --------------------------------------------------------- Refd:4315 jibold@tso.cin.ix.net 04/29/1999 14:14 232/6 4314 Subject: Re: chicken soup Mary, what a sweet thing you are! I bet you made that guy's day. I make my soup almost identically--I usually add some canned chicken broth, to "beef up" the flavour--and sometimes a tiny bit of tomato paste.(a tiny bit!) ##3 --------------------------------------------------------- Refd:4316 Refd:4317 kbowdler@tso.cin.ix.net 04/29/1999 16:22 85/3 4315 Subject: Re: chicken soup Was that a joke, Jan? Adding chicken stock to "beef up" the flavor? Hehe! krb --------------------------------------------------------- rapp@tso.cin.ix.net 04/29/1999 18:49 195/4 4315 Subject: Re: chicken soup >"beef up" the flavour--and sometimes a tiny bit of tomato paste.(a tiny bit!) Interesting. I believe my husband's grandmother used to put one whole tomato in her homemade chicken soup. --------------------------------------------------------- Refd:4318 kit@tso.cin.ix.net 04/29/1999 19:05 474/8 4317 Subject: Re: chicken soup Another interesting addition to chicken soup is pesto. I wouldn't have thought it but it's out of this world! While we are on the subject of chicken soup, my son decided that he loves chicken and dumplings but I've never made it before. Is it just chicken soup with dumplings or is it more of a chicken and gravy with dumplings? My _Joy of Cooking_ lists it under Chicken fricassee + dumplings but on the web, most of the recipes look like chicken soup with dumplings. --------------------------------------------------------- Refd:4319 dralston@tso.cin.ix.net 04/29/1999 20:31 508/11 4318 Subject: Re: chicken soup My feeling, Kit, is that it is whatever you want it to be!!! I tend to favor more of a chicken with gravy but chicken and a nice broth should be just as good. I love anything with dumplings!!! Chicken and noodles are good too. My mom made that and it was great but I never got the recipe and it is too late now. Speaking of which, who has a good SIMPLE dumpling recipe? I have tended to build mine off packaged biscuit mix. Don't add as much liquid and spoon it into whatever you are making. DAve --------------------------------------------------------- Refd:4323 hlawson@tso.cin.ix.net 04/29/1999 22:00 297/4 Subject: Chicken Soup. Sorry, I don't like chicken soup but it's nice to be back and I'll be asking for some recipes. After just a year of retirement my wife would like to see me back in the kitchen with her more. She's been trying to fatten me up because I lost 50 pounds. It's good to have her cooking. Howard --------------------------------------------------------- Refd:4321 kstrom@tso.cin.ix.net 04/29/1999 23:22 76/3 4320 Subject: Re: Chicken Soup. Hi Howard! Welcome Back! Kristina PS How is the weather up there in MI? --------------------------------------------------------- kstrom@tso.cin.ix.net 04/29/1999 23:23 149/3 Subject: Chicken and dumplings I have a wonderful recipe for this, and no DAve, the dumplings are not made from Bisquick. I'll see if I can dig it out of my archives. Kristina --------------------------------------------------------- Refd:4324 Refd:4326 kkearney@tso.cin.ix.net 04/30/1999 07:09 1526/32 4319 Subject: Re: chicken soup-dumplings I've got a good reciepe for dumplings that my 4 kids and husband (who used to hate dumplings) love. It's from a Betty Crocker cook book I got as a wedding present 23 years ago. For my family I have to triple it, they like to eat! DUMPLINGS 1 1/2 cups all-purpose flour 2 teaspons baking powder 3/4 teaspoon salt 3 tablespoons shortning 3/4 cup milk Measure flour, baking powder and salt into bowl. If desired, add 3 tablespoons snipped chives. Cut in shortening thoroughly until mixture looks like meal. stir in milk. Heat chicken, or whatever, until boiling. Drop by spoonfuls onto hot chicken. cook uncovered 10 minutes; cover and cook 20 minutes longer. Personal note, I use a large dutch oven to stew the chicken and veggies, the I usually cook the chicken with carrots and celery and onions, some mixed herbs, pepper and a few chicken boullion cubes. After it's cooked, I debone the chicken, strain the broth and thicken it, and steam the veggies for the stew, I only partially cook them as they finish cooking while the dumplings cook. I devide the stew into 3 pots so all the dumplings fit, you can't pile them on top of each other. i hope this makes sence to you, trying to put into words what I do on auto pilot is sometimes hard! Cooking with little helpers is so much fun, but it takes so much longer to cook, I just happy they all like to help, even the 2 year old. I usually don't use the chives, the kids didn't like little green things in their dumplings! Kathy --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/30/1999 07:27 122/4 4322 Subject: Re: Chicken and dumplings Hey, don't be putting down Bisquick dumplings!! Those are the dumplings of my youth and I remember them fondly! krb --------------------------------------------------------- Refd:4325 kstrom@tso.cin.ix.net 04/30/1999 10:36 181/3 4324 Subject: Re: Chicken and dumplings I wasn't putting them down, Kev--DAve said he was looking for an alternative. To me, Bisquick is great--'specially the pancakes. And yes, a childhood "comfort food" for me too. --------------------------------------------------------- kstrom@tso.cin.ix.net 04/30/1999 11:11 1357/29 4322 Subject: Re: Chicken and dumplings This is the recipe my family likes: For the stew Dredge 2 lbs. chunks of boned chicken in 1/4c flour. Heat 1/3 c. veg oil in pot and brown. Add 1 large diced or sliced onion and stir until translucent. Add 6 cups of chicken broth (I like Swanson's), 1 stalk of sliced celery, 1 bay leaf, a pinch or two of sage, as well as some potatoes and carrot and peas (fresh, frozen or canned--I have used all three). Now, this is the key--also add 1/4 cup apple cider vinegar (do not substitute). Bring to a boil and simmer for 45 minutes or so covered. Remove bay leaf. Salt and pepper to taste. For the dumplings Mix together 2 c flour 4 tsp. double acting baking powder 1 tsp salt 1/4 c chopped fresh parsley 2 Tbsp margarine, butter or Crisco (I like Crisco for this) With a pastry cutter, work this in till the mix is mealy Stir in 1 to 1 1/4 c. milk Drop by tablespoons into simmering stew. Like Kathy, I let this cook for 10 minutes uncovered, and then 20 covered (don't peek ). Test dumplings with a toothpick which, when they are done, will come out clean. There is nothing worse than a gooey, undercooked dumpling.This recipes serves 8 amply and also works as something to make on a Sunday and then have again in the middle of the week for smaller families. Kristina --------------------------------------------------------- Refd:4327 kit@tso.cin.ix.net 04/30/1999 12:52 693/11 4326 Subject: Re: Chicken and dumplings I notice that both of the dumpling recipes posted do not include an egg. Most of the recipes I've seen have egg in them, but they caution that the dumplings should not be overcooked. Overcooking apparently makes the egg rubbery. Since I will probably be reheating this dish several times, I think I will go with the eggless recipes. Also they say that it's important to keep the lid on while steaming the dumplings...they even suggest a glass lid so you can watch them. They say that it's important not to boil it....steam the biscuit dough at a low simmer. I also read that Matzo Ball soup is really just chicken and dumplings using Matzo Meal instead of flour. Hmmm.....pretty similar! --------------------------------------------------------- Refd:4328 dralston@tso.cin.ix.net 05/01/1999 18:15 1072/20 4327 Subject: Re: Chicken and dumplings Thanks for all the dumpling recipes. Glad to see I am not the only one to make them with Bisquick. Actually I used to, but I stopped seeing it in the envelopes (a box for me usually ends up going to waste as I do not use it for much more than that) so I buy a similar biscuit mix in an envelope. I like things that use dumplins, like chicken and dumplings, as you can ad lib the recipe! Glad to see activity on this board. It is one of the few I visit on TSO these days that has much. Makes me wonder how long things will be going on. As some of you know I have set a forum up on the web and if worse comes to worse it might be an alternative. I would gladly set up a "topic" there as a recipe board. It is a semi-private forum, but you can enter it as a guest or create a free account and access it with registration code 45231 (or e-mail me for access). Hopefully, TSO as we know it will continue and this will just be another option. If you have web access, I think it can be kinda fun. The URL is: http://forums.delphi.com/tristate_online/start DAve --------------------------------------------------------- Refd:4329 jibold@tso.cin.ix.net 05/02/1999 16:28 208/5 4328 Subject: Re: Chicken and dumplings good matzo ball soup is heavenly--my sister in law makes a mean batch. I'm afraid this thread is heading into baking powder biscuits, with all this talk of dumplings--I have failed miserably at those! --------------------------------------------------------- Refd:4330 kstrom@tso.cin.ix.net 05/03/1999 12:51 236/4 4329 Subject: Re: Chicken and dumplings For starters, Janet, Bisquick is truly never fail as far as biscuits go... Kristina PS Then you can always rely on the Dough Boy (Pillsbury) if Bisquick fails . Regarding scratch biscuits, I will look around for my mom's recipe. --------------------------------------------------------- Refd:4331 kit@tso.cin.ix.net 05/03/1999 13:50 898/22 4330 Subject: Re: Chicken and dumplings I just wanted to let everybody know that the chicken and dumplings were GREAT! I made stock similar to Mary's and thickened it. Then I sort of combined Kathy's and Kristia's dumpling recipes. 2 c. flour 4 tsp. double acting baking powder 3/4 tsp. salt 3 Tbs. Crisco 1 c. milk I had to cook the dumplings in two stages because I didn't have a dutch oven. There just wasn't enough room to make them all at once. The broth was made from 3 legs, 3 thighs, 5 breasts and ended up being a huge amount of broth. I removed the chicken after 2 hours and then simmered the broth until it was reduced in half. It was so flavorful that I only added 1/4 tsp of salt at the end. I think for the second serving of this dish, I may add a few more chicken breasts. The dark meat makes a flavorful broth but there isn't much usable meat on those pieces. My son was quite pleased with it. Thanks to everyone! --------------------------------------------------------- Refd:4332 kbowdler@tso.cin.ix.net 05/03/1999 17:17 40/3 4331 Subject: Re: Chicken and dumplings You HAVE to get a dutch oven!! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/03/1999 18:17 1416/34 Subject: a different kind of dumpling I have been surfing the web during the last few days because we are having 30 people on Saturday for our We Owe Everyone Party. Usually people bring dishes, and the person just supplies the main dish. However, I do love to cook, and so I am just turning the appetizers/snacks over to them. I am fixing all the other food--and I am having such a great time deciding what I'm going to fix. I just found this recipe on the WWW. What a coincidence. BAVARIAN BREAD DUMPLINGS (Bayrische Semmelknodel) 10 to 12 slices stale bread, or 8 stale rolls w/ crust 1 tsp salt 1 1/2 cups lukewarm milk 3 slices bacon, diced 1 small onion, chopped 1 Tbsp minced parsley 1 tsp marjoram 2 eggs Breadcrumbs if needed Cut bread or rolls, with crusts, into small pieces, put in a bowl and sprinkle with salt. Pour lukewarm milk over bread and let soak for an hour. If there is excess milk in bowl at that time, pour it off. Fry bacon in skillet with chopped onion until bacon is almost crisp and onion is soft and golden. Toss in parsley and marjoram and saute 3 or 4 minutes. Add bacon, onion and herbs to bread mixture. Mix eggs in thoroughly. If dumpling batter is to soft to form, add breadcrumbs, a tablespoon at a time, until batter is firm enough. With wet hands or two wet tablespoons, form a test dumpling. Drop into boiling salted water and simmer, partially covered for 20 minutes. 10 to 12 Dumplings Mary Curtis --------------------------------------------------------- Refd:4336 mcurtis@tso.cin.ix.net 05/03/1999 18:23 6136/172 Subject: Piroshkis My Russian friends are such wonderful cooks. I went to a party at their house and they made these things. The daughter who was a fabulous cook had to return to Russia, so I didn't get the recipe. Now I have found out what they are, and have decided to make these as one of the things for my party. I am going to make them tomorrow and freeze them, so if they don't turn out I won't be in a jam. I can't imagine why they wouldn't though. It could be that in Poland these are called pirogies. They come with different fillings. There are three different methods. Some are easier than others, but since I have plenty of time, I will use the one with the yeast. Piroshki Yield: 30 servings Ingredients 1 (2-pound) package frozen white bread dough 6 cups thinly sliced napa (Chinese) cabbage 1 tablespoon salt 1 tablespoon olive oil 1-3/4 cups chopped onion 1/2 cup finely chopped carrot 1 pound lean ground lamb 1/4 cup chopped fresh cilantro 2 garlic cloves, minced 2 tablespoons low-fat sour cream Cooking spray 1 large egg white, lightly beaten Instructions Piroshki are little turnovers that can be either sweet or savory. Rather than the traditional sour cream pastry, this version uses a commercial bread dough which dramatically cuts the fat. 1. Thaw dough in refrigerator 12 hours. 2. Combine cabbage and salt in a large bowl; toss well. Let stand 1 hour. Drain well. Pat cabbage dry with a paper towel. Return to bowl; set aside. 3. Heat oil in a large nonstick skillet over medium heat. Add onion; saute 4 minutes. Stir in carrot; cover, reduce heat to low, and cook 8 minutes. Add lamb, cilantro, and garlic; cook, uncovered, over medium-high heat until browned, stirring to crumble. Drain lamb mixture in a colander; pat dry with paper towels. Add lamb mixture and sour cream to cabbage; toss well. 4. Preheat oven to 350 degrees. 5. Divide dough into 30 equal portions. Working with 1 portion at a time (cover remaining portions to keep dough from drying out), roll into a 4-inch circle on a lightly floured surface. Spoon 2 heaping tablespoons cabbage mixture onto half of circle. Fold dough over filling; press edges together with a fork to seal. Place turnovers on a baking sheet coated with cooking spray, and brush with egg white. Repeat procedure with remaining dough, cabbage mixture, and egg white. 6. Bake at 350 degrees for 25 minutes or until golden. Serve warm. Yield: 2-1/2 dozen appetizers (serving size: 1 appetizer). Piroshkies Makes 40 1/2 c chopped onion 1/4 c margarine 8 oz chopped mushrooms 3/4 tsp salt 1/4 tsp pepper 1 hard cooked egg yolk 1 pie crust mix 1 c sour cream Saute onions and margarine til tender. Add mushrooms and saute 3 minutes. Stir in salt, pepper, and egg yolk. Cool. Combine pie crust and sour cream to make dough. Roll out 1/8 in thick. Cut into 3 inch rounds. Place 1 tsp filling in center, fold, press edges together. Bake at 350 degrees for 12-15 min. Can be frozen. Piroshki Servings: 4 2 1/2 t dried yeast Pinch sugar 5 T warm water 2 1/2 oz butter 1 lb flour pinch salt 8 T milk 2 eggs 1 medium onion 1 T oil or butter 8 oz minced beef / veal / chicken salt pepper nutmeg chopped herbs 2 T beef suet or jellied stock chopped hard-boiled egg 1 egg for binding 1 lb fresh mushrooms butter chopped herbs 1 chopped hard-boiled egg sour cream to bind 8 oz kasha (buckwheat groats) 1 medium onion 1/4 lb fresh mushrooms 1 hard-boiled egg Dissolve the yeast and a pinch of sugar in the warm water. Sprinkle in a teaspoon of flour and leave for 15 minutes in a warm place. Pour into a bowl, mix in the softened butter, sifted flour and salt, the milk and the beaten eggs, and knead into a smooth dough. Leave to rise until it has doubled in volume. Knead again and roll out. Cut out in small circles: you will be folding these in half to enclose the filling in a semi-circle or canoe shape. Brush the inner edges with a little milk to help them seal firmly. Then either brush the piroshki with egg and bake in a moderate to hot oven for about 10 minutes, until golden brown: or fry them, uncoated, in deep fat. For the meat filling: Lightly fry the onion in the oil or butter, add the meat and cook for 5 minutes. Combine in a bowl with the seasoning and herbs and allow to cool. Pirozhki often come out rather dry because of the small quantities of filling which cannot, as with a pie, be moistened by the last-minute addition of stock. Both suet and frozen stock in little chips have been recommended to me by conscientious Russian pastry cooks to cure this fault. My objections are that suet makes the pirozhki undesireably fatty, while the chipped stock needs forethought and a sledgehammer, both of which go missing when I am in a hurry. A better solution, I think, is to use stock either naturally or artificially jellied with gelatine. Add 2 teaspoons, finely chopped, to the mixture when it is absolutely cold from the refrigerator, bind with egg and use immediately. For the mushroom filling: Chop the fresh mushrooms into quarters and cook gently in butter with finely chopped herbs for 15 minutes. Season, add a little chopped onion, chopped hardboiled egg or rice or both, and enough sour cream to make a fairly moist filling. For the buckwheat filling: Cook the kasha in salted water for about 15 minutes until soft but not mushy. Drain well and combine with chopped hard-boiled egg, chopped fried onions, and chopped mushrooms saute'ed in butter. Add seasoning and herbs to taste. Allow the mixture to cool thoroughly in the refrigerator and add little pieces of very cold butter. Use immediately. These are basic traditional fillings, but there is plenty of scope for invention along non-Russian lines; for example, egg and mushroom filling, moistened with butter. Mary Curtis --------------------------------------------------------- Refd:4338 mcurtis@tso.cin.ix.net 05/03/1999 18:27 4206/85 Subject: My Main Dish, Turkey with Smithfield Ham Stuffing This is the main dish I am making. All of these things can be made ahead of time. I am really excited about this recipe. ROAST TURKEY WITH COUNTRY HAM STUFFING AND GIBLET GRAVY For the stuffing 3 cups 1/2-inch cubes of day-old homemade-type white bread 3 cups 1/2-inch cubes of day-old whole-wheat bread 3/4 pound boneless cooked or uncooked Smithfield or other country ham, cut into 1/4-inch dice 1 stick (1/2 cup) unsalted butter 2 onions, chopped 4 ribs of celery, chopped 2 1/2 tablespoons minced fresh sage leaves or 2 1/2 teaspoons crumbled dried 1 1/2 teaspoons dried thyme, crumbled a 12- to 14-pound turkey, the neck and giblets (excluding the liver) reserved for making turkey giblet stock 1 1/2 sticks (3/4 cup) unsalted butter, softened 2 cups water 1 cup turkey giblet stock or chicken broth For the gravy 1 cup dry white wine 6 tablespoons all-purpose flour 4 cups turkey giblet stock, including the reserved cooked neck and giblets fresh sage leaves for garnish Make the stuffing: In a shallow baking pan arrange the bread cubes in one layer, bake them in a preheated 3250F. oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet sauti the ham in the butter over moderately high heat, stirring occasionally, for 5 to 10 minutes, or until it is deep red and the edges are crisp, and transfer it with a slotted spoon to the bowl. To the fat remaining in the skillet add the onions, the celery, the sage, and the thyme, cook the mixture over moderate heat, stirring, until the onions are softened, and transfer it to a bowl. Toss the stuffing well, season it with salt and pepper and let it cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff the turkey cavities in advance.) Rinse the turkey, pat it dry, and season it inside and out with salt and pepper. Pack the neck cavity loosely with some of the stuffing, fold the neck skin under the body, and fasten it with a skewer. Pack the body cavity loosely with some of the remaining stuffing and truss the turkey. Transfer the remaining stuffing to a buttered 2-quart baking dish and reserve it, covered and chilled. Spread the turkey with 1/2 stick of the butter and roast it on a rack in a roasting pan in a preheated 4250F. oven for 30 minutes. Reduce the oven temperature to 3250F., baste the turkey with the pan juices, and drape it with a piece of cheesecloth, soaked in the remaining 1 stick butter, melted and cooled. Add the water to the pan and roast the turkey, basting it every 20 minutes, for 2 1/2 to 3 hours more, or until a meat thermometer inserted in the fleshy part of a thigh registers 1800F. and the juices run clear when the thigh is pierced with a skewer. During the last 1 1/2 hours of roasting, drizzle the reserved stuffing with the stock, bake it, covered, in the 3250F. oven for 1 hour, and bake it, uncovered, for 1/2 hour more. Discard the cheesecloth and string from the turkey, transfer the turkey to a heated platter, reserving the juices in the roasting pan, and keep it warm, covered loosely with foil. Make the gravy: Skim all of the fat from the roasting pan juices, reserving 1/3 cup of the fat, add the wine to the pan, and deglaze the pan over moderately high heat, scraping up brown bits. Boil the mixture until it is reduced by half. In a saucepan combine the reserved fat and the flour and cook the roux over moderately low heat, whisking, for 3 minutes. Add the stock and the wine mixture in a stream, whisking, and simmer the gravy, stirring occasionally, for 10 minutes. Add the reserved cooked giblets and neck meat, chopped, and salt and pepper to taste, simmer the gravy for 2 minutes, and transfer it to a heated sauceboat. Garnish the turkey with the sage leaves and serve it with the gravy and the stuffing. Gourmet November 1991 For those of you who do not eat ham, I think smoked turkey wing meat is an acceptable substitute for country ham. I found that out a Findlay Market. I couldn't understand why the 2 black women were buying this, and later realized they don't eat pork because they are practicing muslims. --------------------------------------------------------- Refd:4337 kbowdler@tso.cin.ix.net 05/03/1999 19:33 168/7 4333 Subject: Re: a different kind of dumpling Mary, you are having 30 people on Saturday? Cannibalism is illegal! (Sorry, couldn't resist, knowing Punster never comes here.) Those dumplings sound good! krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/03/1999 21:03 189/6 4335 Subject: Re: My Main Dish, Turkey with Smithfield Ham Stuff Ok, Mary. Where do you live? I will be the guy who asks to use your phone because my car won't run. You will ask me to stay for dinner. That turkey sounds fantastic!!!! :) krb --------------------------------------------------------- kstrom@tso.cin.ix.net 05/03/1999 23:58 333/6 4334 Subject: Re: Piroshkis Mary, on the east coast, these delectable morsels are called pirogies and are sold on the street corners, especially in Polish neighborhoods. Yum. To my way of thinking, the best pirogies are in the Allentown/Bethehem/Easton area of Pennsylvania, where i lived for a year or so. Do let us know how the recipes turn out. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/04/1999 08:14 1595/36 Subject: piroshkis I talked to Rudmilla late last night and she told me how she makes her piroshkis. I was very surprised to hear that there was no yeast in her recipe. Actually if you are in a hurry, the piecrust recipe that I submitted earlier would be very much like Rudmilla's recipe which is, I understand, the classic recipe. I will lower the fat content by using fatfree sour cream. * Exported from MasterCook * Rudmillas Piroskis Recipe By : Rudmilla Gogzheyan Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small con. sour cream 1 pound butter -- divided 5 cups flour (approximately to make dough) 1 egg Bring 2 of the sticks of butter to room temperature. Cut the other two sticks into the flour till the size of peas, as for pie crust. Combine room temperature butter with the sour cream and blend with the flour mixture until it comes together in a dough form. Form a ball and refrigerate for 2 hours. After the two hours, roll the dough out on lightly floured surface until about 1/8 inch thick. Cut into circles using biscuit cutter and put filling on one side of the circle to form a half moon. Fold over and seal. You can brush a little milk on the edges to help seal. Bake in preheated 400 degree oven for about 15 to 20 minutes - - - - - - - - - - - - - - - - - - This recipe makes about 100. Mary Curtis --------------------------------------------------------- Refd:4340 mcurtis@tso.cin.ix.net 05/04/1999 20:26 661/9 4339 Subject: Re: piroshkis Well I have made up the dough. It was a lot easier than I thought because I used my Kitchenaid mixer with the dough hook. I hate to say it, but I haven't used that dough hook before--I guess because I use my breadmaking machine so much. It was so wonderful because I was able to knead this dough a heck of a lot longer than if I had done it by hand. I am supposed to roll it out soon and then refrigerate it again. If it doesn't work I'm only out the cost of a carton of sour cream and $1.99 for butter special from IGA--I don't count the cost of flour because in my opinion it is still one of the best bargains going second only to eggs. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/06/1999 12:07 1842/28 Subject: small appliances hat a wonderful appliance is my braun hand blender. I bought it a the odd lots Value City for around $20. Maybe they are more but that is what I paid. It would be worth more if you had to spend it. I saw them used by tv chefs, and decided I'd try to find room for one more thing in the kitchen. I did find room and I'm glad. I use it to puree stuff, all kinds of things in the pan that I don't want to put in the food processor. Well today getting ready for the big party Saturday I was making my couscous. I needed to grind the pistachios after I lightly toasted them. If you have ever put nuts in the blender you will know that is a disaster. They can become a pile of mush. I used the container that comes with the hand blender. What a great job it did. They are perfect. Then I put all the mint in there to chop up. It came out just right. I know I will be using this guy a lot more. As for another thing I found out. Today I was making my New York Rye Bread (has to be made by hand and put in the oven or it will be blah), but it was simple to do with my mixer and dough hook. Never-the-less, this is not about bread, it is about the caraway seeds that I needed to grind up in the electric coffe grinder that I keep for this purpose. My cup was getting pretty raunchy because I have ground so many fresh spices in there that you have a problem distinguishing the odor of the new spice that is being ground. The caraway seed was so strong that I knew it wouldn't have a problem, but when I finished I knew that my cup had to be fixed or I might as well pitch it. I cleaned it good with a paper towel. The caraway odor was still there. Then I put a bunch of backing soda in the cup and ground it. I am leaving it in there until it is needed again. Last time I smelled, smelled like a new grinder. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/08/1999 13:14 713/21 Subject: May wine I just happened to have 1 cup of brandy left to make May wine, I also just happen to have a bunch of sweet woodruff taking over a small area (wonderful herb). May Wine Mary Curtis 1 cup extra fine sugar 1 cup brandy or cognac 10 sprigs sweet woodruff 1 bottle white wine (I use Chardonnay) If possible combine the sugar and brandy the night before. Add the wine to the brandy and the sweet woodruff before serving. (I didn't have time to do this last night. I combined regular sugar with the brandy in my blender then I added a big bottle of wine and the sweet woodruff. This makes a lot. Mary Curtis (PS It is also very springy and tasty--now I sound like The Rainman "very springy". Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/17/1999 20:51 123/5 I definitely am going to miss this board most of all the TSO boards. I have a lump in my throat right now. :( krb --------------------------------------------------------- Refd:4345 mcurtis@tso.cin.ix.net 05/17/1999 23:18 190/3 Subject: recipe boards Kevin, we will just take our recipe board to Canville. I have talked to him about it. Right now there doesn't seem to be much activity, but we will change that real fast. Mary Curtis --------------------------------------------------------- Refd:4350 kit@tso.cin.ix.net 05/18/1999 00:04 254/8 4343 Subject: Strawberry Daiqueri This is for Kevin's lump in his throat...it's very soothing! 1 package of frozen strawberries (6oz?) 1 small can of frozen limeade concentrate rum Fill the empty limeade can with rum and add all ingredients to the blender and process until smooth. --------------------------------------------------------- Refd:4346 kbowdler@tso.cin.ix.net 05/18/1999 05:26 60/4 4345 Subject: Re: Strawberry Daiqueri Fill the whole can with rum? That sounds potent! krb --------------------------------------------------------- Refd:4347 kit@tso.cin.ix.net 05/18/1999 08:15 11/1 4346 Subject: Re: Strawberry Daiqueri It is! --------------------------------------------------------- Refd:4348 mcurtis@tso.cin.ix.net 05/18/1999 10:08 55/1 4347 Subject: Re: Strawberry Daiqueri You could always dilute it with 7 up. Mary Curtis --------------------------------------------------------- Refd:4349 kbowdler@tso.cin.ix.net 05/18/1999 10:14 59/4 4348 Subject: Re: Strawberry Daiqueri Why on earth would we want to do that?!?! krb --------------------------------------------------------- rapp@tso.cin.ix.net 05/18/1999 10:29 47/1 4344 Subject: Re: recipe boards I'm planning to sign up for Canville also. --------------------------------------------------------- Refd:4351 snewmark@tso.cin.ix.net 05/18/1999 11:04 25/2 4350 Subject: Re: recipe boards What is "Canville"? --------------------------------------------------------- Refd:4352 rapp@tso.cin.ix.net 05/18/1999 11:26 517/8 4351 Subject: Re: recipe boards Canville is a small, local network run by dcr (Dan Rinnert) who posts on a number of tso boards. Right now Canville is accessed only by dial-up but there will be web access around the time TSO folds. I believe a number of TSO'ers are going to (or already have) signed up. I am going to try it for an email address, as I don't like all the ads and porn come-ons that land in my mailbox w/ the free web emails, like juno, hotmail, etc. For more information, you can just email dan at tso. (dcr@tso.cin.ix.net) --------------------------------------------------------- Refd:4353 jibold@tso.cin.ix.net 05/18/1999 15:08 38/2 4352 Subject: Re: recipe boards I'm signing on for Canville too! --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/18/1999 23:23 1608/21 Subject: My dinner party I went out of town last Sunday without being able to tell you about my informal dinner party. It was just wonderful. Fortunately, the big group that came brings things. I did not want them to bring dinner things because I had my menu planned, so they brought appetizers which was nice because we were all outside. It gave me plenty of time to get the dinner things arranged. I had the turkey with the Smithfield ham stuffing. Wow was that great. You won't believe it, they ate the great big bowl of that stuff. I also had the Bucket of Italian Beef. I don't know if I posted that recipe or not, but I will repost it. What a wonderful recipe. I made my new recipe for cole slaw, Russian beet salad, Greek Cake, and my healthy baklava needs some work (you mix grape nuts with the nuts so you don't have so much fat)-- that part was ok, but the baklava kind of fell apart. There was enough food no one noticed. I also made brined cucumbers (sort of a Russian pickle). I forgot to put them out and they were in the downstairs refrigerator when I came home from my trip. I will also post that recipe which I was given by my Russian friends. I had other things, but I forget what--oh, yes, I almost forgot, I had thrown together 2 loaves of cottage dill bread that day with the help of my trusty breadmaker. I will post all of these recipes in the next couple of days. My party was fun because I love to cook and I did plan ahead of time. I almost forgot. I made cranberry relish out of dried cranberries because I had turkey and you can't get cranberries this time of the year. Mary Curtis --------------------------------------------------------- Refd:4355 jibold@tso.cin.ix.net 05/19/1999 11:01 717/15 4354 Subject: Re: My dinner party Sounds great, Mary! I made Kristina's chicken & dumplings last night--it was fantastic! I never made a dumpling in my life, and they weren't hard to do at all, came out light and fluffy. The cider was an interesting addition, added a really nice something or other--(I meant cider vinegar there). I recently bought one of those--don't laugh--Popiel rotisseries from the television ad. They're heavy duty, and work great. I'm trying to find a good marinade to tenderize an eye-of-round roast--cheap meat, I rotisseried one and while it had great flavor, it was chewy. (Edible, but chewy). ANd I always do beef well done, that doesn't help. I hope this bb survives--are they going to resurrect it in Canville? --------------------------------------------------------- Refd:4357 mcurtis@tso.cin.ix.net 05/19/1999 14:48 1740/64 Subject: Italian Beef in a Bucket Following is the wonderful recipe Italian Beef in a Bucket. Maybe I already posted it, but I wasn't sure. Mary Curtis * Exported from MasterCook * Italian Beef in a bucket Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 pounds beef roast -- sirloin tip or rump roast 12 ounces Italian Giardiniera -- drained -- (jar) 12 ounces pepperoncini peppers -- (jar) 1 envelope Italian salad dressing (zesty Italian) 1 can beef broth -- (10 ounce) Place roast in slow cooker (3 1/2 quart). Mix all other ingredients together, draining oil from giardiniera. (When adding giardiniera and pepperoncini, use 1/2 jar for a mild version of all for a spicier version). Add all ingredients to slow cooker, cover and cook for 18 (yes, that's right, eighteen) hours on LOW. Meat will be very tender - can use a fork to pull apart. - - - - - - - - - - - - - - - - - - NOTES : Can place roast in frozen 12-16 oz jars can be used - add 1/2 jar or more to suit taste. Tested: 16 oz jars added - result - very spicy--- will use 1/2 jar or 3/4 jar next time. Good "throw it in all in the night before, let it cook all night and the next day" recipe ------------------------------------------------------------------------------ Mary Curtis ------------------------------------------------------------------------------ - - - - - - - - - - - - - - - - - - NOTES : Recipe By : Chicago Sun Times --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/19/1999 14:52 1410/37 4355 Subject: Marinade Yes, Janet. We are all heading for the lifeboats to Canville come June 30th. Meanwhile here is a recipe with marinade that I found in my files. Mary Curtis * Exported from MasterCook * Grilled Steak Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beef, Veal And Lamb Marinades And Rubs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Steak (either T-Bone or London Broil) 3 oz. 2 cloves garlic chopped into small chunks 1/4 tsp. salt 1/4 tsp. black pepper 2 tbs. olive oil 1/2 cup balsamic vinegar 2 Tbs. lemon juice 1 small chile 1/2 cup onion chopped parsley to garnish Chop garlic into small chunks and penetrate steak with a knife to create slits to insert garlic chunks into. In a medium casserole dish, mix remaining ingredients and place steak in to marinate for about an hour. (I sometimes let marinate for 24 hours and it tastes even better!) You can either discard the marinating ingredients or place in a saucepan on medium heat to create a great steak sauce! Enjoy! - - - - - - - - - - - - - - - - - - --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/19/1999 14:58 1194/16 Subject: Mastercook There are many different kind of cooks here on the recipe list--thank heavens. It would be very boring if we all were alike. For the collectors of recipes I just want to mention that Mastercook by Sierra has come out with the newest edition. It comes along with a Suite that contains a lot of Betty Crocker Cookbooks. I will never pay full price for a cookbook, but since this came with the program that is a different story. I already had the old Mastercook, but wanted to update my files. I found it at Best Buy. It was $50.00 (a lot) the bad news, but the good news, there was a $20 rebate bringing the price down to $30. Shoot some of those cookbooks cost that much. So I bought it. I asked the clerk for a duplicate copy of the receipt. I have come home too many times and forget about sending in my rebate because I never get to some copying machine to make a copy. He was wonderful. He found a copying machine and made a Xerox for me. I came home and sent my $20 rebate in right away. It was tough to install and you need a newer machine (a 386 won't do) because of graphics and such. But oh my is it going to be nice for me. Now I can really do recipes. Mary Curtis --------------------------------------------------------- Refd:4359 jibold@tso.cin.ix.net 05/19/1999 16:35 19/2 4358 Subject: Re: Mastercook thanks Mary!! --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/20/1999 13:29 1672/45 Subject: couscous with dried apricots, currants, and nuts I don't know if I printed this recipe or not. I made it for my big dinner party and everyone loved it. I am having some people tonight and am making it again since I had dried fruit left and boy is it ever easy. It is a great make ahead dish. We all are all missing the boat not using more couscous. The recipe calls for dried apricots, but I used half apricots and half dried pineapple. Any combination of dried fruits is fine. Also the recipe calls for pistachios. Any ground nuts will be good including pine nuts. Greeks happen to be very fond of pistachios and this is from a Greek web site. Mary Curtis COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS 4 1/2 cups water 1/4 cup extra-virgin olive oil 3 cinnamon sticks, halved 1 1/2 teaspoons ground cumin 2 1/2 teaspoons coarse salt 1 cup chopped dried apricots two 10-ounce boxes couscous (about 3 1/4 cups) 3/4 cup dried currants 1 cup shelled natural pistachios, toasted lightly, cooled, and chopped coarse 3 tablespoons chopped fresh mint leaves In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding. Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste. Serves 16 as part of a buffet. Gourmet September 1996 --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/20/1999 16:01 334/8 Subject: help with my dinner plan Tomorrow I am planinng browning some boneless beef ribs in a dutch oven, then putting them in a crock pot with some beef broth and letting them cook all day. I want my wife to add some new potatoes, an onion, celery ribs, and carrots while I am at work. How long should they stay in the crock pot with the meat and broth? krb --------------------------------------------------------- Refd:4362 mcurtis@tso.cin.ix.net 05/20/1999 23:07 848/11 4361 Subject: Re: help with my dinner plan Kevin, they should stay in there as long as possible. Potatoes have a problem in the crockpot dishes, so if you want to use them it is my understanding that they should go under the meat. Is it too late to do it tonight? To brown them the way you want you might want to consider browning and caramelizing in a hot skillet before the crockpot, but this isn't all that necessary. Did you say you were going to add some beef broth? That would help the potatoes a lot. I say this because last year I went to so much trouble to make a beautiful stew in the crockpot. After hours and hours of cooking the potatoes were still hard as a rock. Someone later told me that if you are going to do potatoes put them under the meat. I don't know what it is about crockpots and potatoes. However, I will bet your dish will be delicious. Mary Curtis --------------------------------------------------------- Refd:4363 kbowdler@tso.cin.ix.net 05/21/1999 15:49 252/7 4362 Subject: Re: help with my dinner plan I did it, and you are right: It is delicious!1 I added something I never add to stew:fresh green beans. They turned out wonderful! Beef with vegetables is something almost every culture does in so many different ways. And it is so good! krb --------------------------------------------------------- Refd:4364 mcurtis@tso.cin.ix.net 05/21/1999 21:04 570/8 4363 Subject: Re: help with my dinner plan Years ago I had a roomate from Boston. She made a chicken stew to die for. What she did I am not too sure of, it was her dish and I didn't watch. But I do know that she browned pieces of chicken and then added green beans and mushrooms and some herbs. She probably added water with a little white wine, or just water, depending on the herbs for added flavor (bay leaf for sure I remember). Today if we didn't have wine we would add bouillion. Your post about green beans reminded me of this. That was one of the best things you would want to eat. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/22/1999 19:05 1345/18 Subject: pots and pans A few weeks ago I was on the computer playing with recipes, and I forgot my dish with the rice. Don't ever do that. I burned my favorite pan to pieces. I did everything I could to save it, and kept putting it on the back of the stove to take care of "tomorrow". My husband took care of it. He threw it away. He decided it couldn't be saved. Well that was very nice of him, but it was just the right size for cooking the potatoes and the rice. I have one other pan that size. Then they get bigger or smaller. I only have ONE pan. That one is being used to cook the sauerkraut and fresh mett. I wanted to cook a few potatoes to make mashed potatoes. You won't believe it. I have every spice and seasoning, all kinds of canned goods, I live and breathe recipes and cooking -- it is my avocation if you will, and I have no pan. No pan to cook the potatoes. I have the finest mixer I can buy, a really nice breadmaker, a decent coffemaker, a hand held electric blender (which I love) and only 1 all-purpose pan. I think that is pitiful. I mean you don't want to use 4 quart pots and pans for 4 potatoes. So I have them all squashed into a little one, the kind that you wonder if it is big enough for a couple of eggs to boil. I guess I better break down and buy one, the only problem is most of them come in sets. Mary Curtis --------------------------------------------------------- Refd:4366 melmarsh@tso.cin.ix.net 05/23/1999 01:08 915/16 4365 Subject: Re: pots and pans I commiserate with you on the loss of your pan! This should probably go under "Household hints," but here it will reach those who need to know. To rescue a pot with burnt-on food, scrape out as much as you can, then dump in a box of baking soda, fill with cold water and let sit 24 hours, then scrub. Actually, the amount of baking soda may be less, but speed is of the essence here, and I usually just grab the box that's in the refrigerator as a deodorizer and dump the whole thing -- a 39 cent cure! If you can get to the outlet malls on I-71 between Cincinnati and Columbus, there are Farber and also Corning-Revere outlets where you can find pots singly at a reasonable price. I happen to prefer the thick aluminum bottoms of the Farberware, but cooking equipment is very much a personal choice. Unless you feel you need the Calphalon, or similar, give this a try. Melanie =========================== --------------------------------------------------------- Refd:4367 mcurtis@tso.cin.ix.net 05/23/1999 13:42 915/12 4366 Subject: Re: pots and pans Thanks, but I did try that. First I tried soaking it in trisodium phosphate, which cleans everything--does a fabulous job on Corningwear. Not steel wool, nothing. That is a good idea about the outlet. Unfortunately, I don't want to spend the time it would take to drive there. So I have decided to see if I can find what I want at Dunsky's. I bought my other favorite pan there over 20 years ago. Dunksy's is a restaurant supply place on Court Street. I love those places. I loved the one down on 2nd Street, Quality Restaurant Supply which had to be the best place in the world to buy knives and gadgets of all sorts used by chefs and you and me. I am not sure if they have moved, but if so I will find there new place. However, I will check Dunsky's first to see if they have a pan. Unfortunately sometimes the restaurant supply places only have aluminum pans, and I don't want that. Mary Curtis --------------------------------------------------------- Refd:4368 rapp@tso.cin.ix.net 05/23/1999 14:03 235/5 4367 Subject: Re: pots and pans I hate to think the of pots I've ruined and the things I've burned because I was upstairs on the computer. My advice is: set a timer to ring! Of course with TSO closing down in a month, it may not be so much an issue anymore. --------------------------------------------------------- Refd:4369 mcurtis@tso.cin.ix.net 05/23/1999 17:30 489/7 4368 Subject: Re: pots and pans sure it will, I spend hours and hours playing with my recipes on my Mastercook. Also I subscribe to fuse for all my other computerstuff. And hopefully we will all be together in the Canville Village. He told me that I could be the recipe sysop for them when tso closes down. Plus, I am hoping to continue to do that when I go to England for 10 months next September. I am hoping to have a special group where I send journal entries back regarding all my experiences. Mary Curtis --------------------------------------------------------- Refd:4370 kkearney@tso.cin.ix.net 05/24/1999 00:05 375/7 4369 Subject: Re: pots and pans Thanks for the advice on burnt pans, one of my 2 faviorate pans got terribly burnt tonight, I was keepind dinner warm for my husband, and took the kids outside to play in the rain-kids love rain-, and forgot to turn off all of the burners, 2 off, 1 left on, one very smokey kitchen. i'm heading to the kitchen for the baking soda as soon as I finish here Thanks Kathy --------------------------------------------------------- Refd:4371 mcurtis@tso.cin.ix.net 05/24/1999 16:01 189/3 4370 Subject: Re: pots and pans I went to Dunksy's on Court Street to look for my pot today. I was right. They only carry aluminum pans. I am pretty sure that that must be all that most restaurants use. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/24/1999 22:31 4723/140 Subject: angel food cake I was surfing the web today, maybe one of my favorite things to do, and I found a recipe site for cakes. I grabbed the 2 angel food cake recipes. Check them out, Becky, and see if there is anything that they do that is different than what you do. I personally would recommend recipe 2, however recipe 1 was interesting because it begins with a cold oven. Mary Curtis * Exported from MasterCook * Angel Food Cake 1 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups cake flour 1 3/4 cups sugar 1/4 teaspoon salt 1 1/2 cups egg whites 1 teaspoon cream of tartar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract . A tube pan with a removable bottom is highly recommended. Directions: Beat egg whites until they form stiff peaks, and then add cream of tartar, vanilla extract, and almond extract. Sift together flour, sugar, and salt. Repeat five times. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan. Place cake pan in a cold oven. Turn the oven on; set it to 325 degrees F (165 degrees C). Cook for about one hour, or until cake is golden brown. Invert cake, and allow it to cool in the pan. When thoroughly cooled, remove from pan. Makes 1 - 10 inch cake Cakes by Category Cakes A-Z Search Hints Recipe Exchange Feedback Home - - - - - - - - - - - - - - - - - - NOTES : Boy, I wouldn't sift 5 times; that may have been necessary a hundred years ago, but today's flour is presifted. I vote to sift one time to ensure that the dry ingredients are mixed thoroughly. * Exported from MasterCook * Angel Food Cake 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cake flour -- sifted 3/4 cup confectioner's sugar 1 1/2 cups egg whites -- room temperature 1/4 teaspoon salt 1 1/2 teaspoons almond extract 1 teaspoon vanilla extract 1 cup granulated sugar Frosting (Optional) 2 cups confectioner's sugar 1/4 cup butter or margarine -- softened 3 tablespoons cream, milk, or water 1 teaspoon vanilla extract Preheat oven to 375 degrees F (190 degrees C). Wash angel food tube pan in hot soapy water to ensure it is totally grease free. Place flour and 3/4 cup confectioners' sugar into sifter. Sift together three times. Use waxed paper for easy clean up. In mixing bowl, beat egg whites and salt on high speed until frothy. Add cream of tartar, 1 teaspoon vanilla and almond flavoring; beat until soft peaks form. Peaks should be soft enough so they bend over slightly at the tips. Sprinkle 1 tablespoon white sugar at a time over egg whites, continuing to beat until stiff. Sift about 1/4 flour-sugar mixture over the egg whites, and using flat spatula fold into egg whites. Use from 10 to 15 fold over motions, just enough so dry ingredients are combined. Repeat using 1/4 flour-sugar mixture each time. Pour batter into ungreased 10 inch angel food tube pan. Gently cut through batter with knife to remove air pockets. Bake for about 30 to 35 minutes, until an inserted wooden pick comes out clean. Invert pan to cool for 1 hour. Beat 2 cups confectioners' sugar, butter or margarine, cream, and 1 teaspoon vanilla together until smooth. Add more liquid or confectioners' sugar as needed. Frost the cooled cake. - - - - - - - - - - - - - - - - - - --------------------------------------------------------- dralston@tso.cin.ix.net 05/28/1999 16:49 684/15 Subject: Recipe Board and Closing of TSO Mary ... do you have any plans of continuing the recipe board in some other form after TSO closes? A couple of us have put up message board systems on the Web (Delphi Forums). Now that the main one is off the ground, I am now looking around for smaller, and shall I say friendly, non-controversial special interest groups. Right now it is hosting the TSO10 Users Group and can handle up to 15 more. It is web-only so it would be different access than here. I would like to hear from you, Mary, and any of the other regulars to see if their is any interest. If there is, I will set it up and let you know the details. There seem to be quite a few people who post here! DAve --------------------------------------------------------- Refd:4374 dralston@tso.cin.ix.net 05/28/1999 16:53 224/7 4373 Subject: Re: Recipe Board and Closing of TSO Oh and did you ever figure out how to download the fiels from here. I do have access to the UNIX side and MIGHT be able to salvage them. Wait a minute ... there are over 4,000 messages!!! What am I saying? DAve --------------------------------------------------------- Refd:4376 mcurtis@tso.cin.ix.net 05/28/1999 19:10 1171/18 Subject: Danger in the kitchen (copied from the kitchen) We learned about danger in the bathroom, now I will tell you of danger in the kitchen. I drove to Jungle Jim's just to buy mussels as I had eaten them recently in Reston. I made the mussels and they were wonderful, then I made amgel hair pasta (the fresh refrigerated kind). It was a delicious dish. Then it was time to clean up. I was cleaning the pot with the pasta which had hardened. Then it happened. My fimger slipped amd the next thing I knew the hard pasta was shoved under my right index finger. (The Orientals used to torture their captives putting bamboo under their nails.) I was in agony. I soaked it in water, nothing. A call to the doctor said go to the er. No wau was I doing that. The pharmacist said soak it in warm peroxide. I did that. I merely succeeded in recooking the pasta and it could not escape. I decided to tough it out till this morning. After waiting an hour in the exam room the doctor numbed my finger, sliced my nail in half and took out the pasta. Then she put a big bandage on my finger. (It took a lomg time to type this post.) The good news is there was lots of mussels left to reheat for tonight. Mary Curtis --------------------------------------------------------- dralston@tso.cin.ix.net 05/29/1999 13:30 969/19 4374 Subject: Re: Recipe Board and Closing of TSO > Oh and did you ever figure out how to download the fiels from here. I do > have access to the UNIX side and MIGHT be able to salvage them. Wait a > minute ... there are over 4,000 messages!!! What am I saying? Actually, I did find I could FTP them to my PC and did a couple hundred. I don't know how usable they would be. They are little ASCII text files and read just fine in a text editor but there are 4,000 of them and the file titles are simply the message numbers, no descriptions! The only other way I think would be to "capture" groups of them either using the "capture" option in the telnet software or I believe CIX has something like that. But you would have to open and "read" each one, I think, and ain't no way I am gonna do that! I only mention this, Mary, as I thought I read someplace your concern for saving this. But perhaps you have changed your mind or made other arrangements. Just an offer of assistance if you need it. DAve --------------------------------------------------------- Refd:4377 mcurtis@tso.cin.ix.net 05/29/1999 13:46 180/5 4376 Subject: Re: Recipe Board and Closing of TSO Thanks so much for your offer. They were all zipped up for safekeeping and put on a disk. Hard to find what ypu may be loojing for biut it is there somewhere. Mary Curtis --------------------------------------------------------- Refd:4378 mcurtis@tso.cin.ix.net 05/29/1999 16:56 134/2 4377 Subject: Re: Recipe Board and Closing of TSO I just want so much for our group to stay together, even with those who bicker. So what? That is part of the team that we have. --------------------------------------------------------- Refd:4379 dralston@tso.cin.ix.net 05/29/1999 20:10 177/5 4378 Subject: Re: Recipe Board and Closing of TSO Mary, that is exactly why I made the offer, to see if you needed such a place to keep it together. I am most happy that you have been able to make such arrangements! DAve --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/30/1999 09:45 1292/17 Subject: pork chops Since we don't have much time left, I hope we will all submit as many recipes as possible. We are not such great grillers at our house, and as such will be practicing a lot this summer. 1 problem, I always wonder if we will run out of gas. Another problem, timing, we either want to overcook or undercook. Last night we made perfect pork chops for a change. In a bowl put some oil, chopped shallots garlic and fresh herbs. I used rosemary. If you don't have fresh herbs substitute dried. Marinate the pork chops for at least an hour, Coat them heavily all over with fresh ground pepper and salt. Grill time will depend on the thickness, but I think the most important thing is to preheat the grill. These were thick, about 1 inch and we grilled them for around 30 minutes. At the same time we blanched some asparagus for around a minute and dipped it in ice water to stop the cooking. We put them on foil, sprinkled with salt and lemon pepper after sprinkling oil on them. We wrapped the asparagus into a package and grilled them for the last 15 minutes while the meat was finishing. We parboiled new potatoes and did the same to them, only we put them directly on the grill so they would get the grill marks (using regular pepper rather than the lemon pepper). Mary Curtis --------------------------------------------------------- Refd:4381 kbowdler@tso.cin.ix.net 05/30/1999 15:23 584/12 4380 Subject: Re: pork chops That sounds good! I fear asparagus, having had too many overcooked portions. But the chops sound fantastic! The gas thing... I was grilling some burgers last week (ground chuck mixed with teriyaki sauce. was VERy good the first time I fixed it.). I put the burgers on the preheated grill, closed it, and ran inside to do some computing for about 10 minutes. When I went back out, I noticed that the burgers were sitting there as pink as when I put them on. The gas had run out and I had to cook them inside. Not nearly as good as the previous time I had grilled them. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/31/1999 09:39 1577/35 Subject: sweet potato casserole I wanted sweet potatos yesterday, they are sooo good and sooo good for you, but I have to fix them in casserole, the only way my family likes them go figure it. Sweet Potato Casserole 3 cups mashed sweet potatoes (about 5 medium) 2 eggs (lightly beaten) 1/2 cup sugar 1/2 cup milk 3 tbs melted butter 1 teaspoon vanilla pinch cinnamon pinch nutmeg (opt) 1/2 c. finely ground cornflakes 2 tbs melted butter 1/4 c. brown sugar Mix well the first 8 ingredients and put into a 2 quart casserole that has been sprayed with butter or Pam. Combine topping ingredients and sprinkle on top. Bake in preheated oven for around 30 minutes or until top is golden brown. My Note: I took the original recipe and totally changed it to meet our needs, changing from evaporated milk (I had none on hand, and didn't find it necessary), adding spices (which I did, think were at least the cinnamon), and the original recipe called for chopped pecans--I substituted the cornflakes which I think were much better, cheaper, and in our house, better for the diet. Any of these things I substituted would be fine to put back the original ingredient. Here is the beauty of this dish. I cut the potatoes in half early in the day and simmered them with the skins on till just nice and tender. Then I poured the water off and let them cool. When it was time to put everything together all I had to do was squeeze the ends of the halves and the potato slid right out--no peeling, then I used a potato masher to avoid a lot of mess with the mixer. This was really a fun dish. Mary Curtis --------------------------------------------------------- kit@tso.cin.ix.net 06/04/1999 17:03 1435/36 Subject: mango chutney Mango chutney is a good accompaniment with all curry dishes. It has a tendency to make the curry taste hotter as opposed to bananas and hard boiled eggs, which cool it down. Major Grey Chutney is pretty expensive, so making your own while mangos are on sale is a good deal. Mangos are currently on sale for 50 cents a piece at IGA! Choose ones that have a smooth skin (no wrinkles) and it doesn't matter if they have a red blush or not. If they are still green, let them sit on the counter for 2 or 3 days until they start to turn yellow. If you don't want to wait, you can use them in this dish while still a little green....just add a little more sugar and the cooking time might increase. 6 mangos peeled and sliced thinly 8-10 cloves of garlic (minced)(about one head of garlic) 1 inch of peeled and chopped ginger root 1 cup packed brown sugar a dash of salt 1 tsp. ground chili pepper 1 cup apple cider vinegar Bring all ingredients to a boil, then simmer for 30-40 minutes. When cool add some raisons (optional). Refrigerate. It will keep in the refrigerator for 3-4 weeks. Other optional ingredients: 2 cloves These are ingredients from other recipes 2 tsp mustard seed that I found on www...it's not necessary 2 cardamom seeds to use them all, but I figured I'd include fennel seeds them so you can experiment! cummin coriander turmeric orange juice cayenne --------------------------------------------------------- Refd:4384 Refd:4386 kstrom@tso.cin.ix.net 06/04/1999 17:32 39/1 4383 Subject: Re: mango chutney Can this be frozen? Sounds divine. --------------------------------------------------------- Refd:4385 kit@tso.cin.ix.net 06/04/1999 17:38 211/3 4384 Subject: Re: mango chutney I don't see any reason why it couldn't but when I was reading on the web, they didn't mention freezing it. I'm sure the texture changes some when frozen but it should work. The recipe makes about one quart. --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/04/1999 18:13 196/3 4383 Subject: Re: mango chutney I'm going to pick some up tomorrow. Now if I can just find room in my refrigerator to put it I will be in good shape. Lots of leftovers in there. I will make the room, however. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/04/1999 18:16 701/10 Subject: recipes from the web There are millions of recipes available from the web, I get started on them and I can spend the whole day. A very handy thing for copying them is shareware. There is Clipmate which you can download, and Notepad which I have been hearing lots of good things about. I am not sure how much clipmate is but Notepad can be bought after trial for as little as $9.95. I am evaluating it now. I like Clipmate because here is the good part for us--when you find a recipe you like on the web you copy it. Then you go on to the next recipe and copy it. You can just copy to your heart's content unlike Windows Notepad which only lets you copy one thing. When you copy #2, #1 disappears. Mary Curtis --------------------------------------------------------- Refd:4388 gloria@tso.cin.ix.net 06/04/1999 18:44 454/10 4387 Subject: Re: recipes from the web Mary, On the web, I just save the page as text, and send it to my directory for text files. On Netscape, you can hit Control-S, or click on File and Save As. The original file name is rarely descriptive, so I change it to something better. Be sure to change "Save As Type" to text. It usually gets some extraneous stuff, but that's easy to edit out later. I'm really going to miss this place. I've been lurking, but enjoyed reading everything. --------------------------------------------------------- dralston@tso.cin.ix.net 06/05/1999 11:34 1549/40 Subject: My Favorite Pasta Menu I posted this on Mary's RecipeXchange mailing list at Canville. I am unable to determine who all might be on there but have only seen a couple other messages there, so I'll post it here too ... * Exported from MasterCook * Spaghetti Alla Carbonara Recipe By : Foodview Serving Size : 1 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 lb Bacon cut in 1/2 inch pieces 1/2 cup chopped Onion 1/4 cup Butter or Margarine 3 Eggs beaten 1/2 cup grated Parmesan Cheese 2 tbsp finely chopped Parsley Dash Pepper 1 lb Spaghetti or Spaghettini (fine) Saute bacon and onion in butter until bacon is slightly crisp and onion tender. Combine beaten eggs, grated parmesan cheese, parsley and pepper. Prepare spaghetti or spaghettini in large amount of boiling salted water. Drain. Return to sauce pan. Add hot bacon mixture and egg mixture to hot spaghetti. Eggs cook slightly on contact. Blend thoroughly. Serves 6-8. - - - - - - - - - - - - - - - - - - I rarely find "carbonara" in restaurants made this way. This is very close to the way i learned to make it many years ago. It is my favorite pasta dish. My only differences is that I like to also use some thinly sliced ham along with the bacon. And it does need to be seasoned with cracked black pepper. It is from heaven! --------------------------------------------------------- Refd:4390 Refd:4391 dralston@tso.cin.ix.net 06/05/1999 11:36 126/4 4389 Subject: Re: My Favorite Pasta Menu Oh and it can be made with different pastas such as linguine etc. I prefer it with thin spaghetti (not angelhair). DAve --------------------------------------------------------- Refd:4392 From:sysop088 01/21/90 21:03 Re:00000 Subject: Tex Mex Dip 3 medium ripe avocados 2 tbsp. lemon juice 1/2 tsp. salt 1/4 tsp. pepper 1 c. (8 oz.) sour cream 1/2 c. mayonnaise or salad dressing 1 package taco seasoning mix 2 (10 1/2 oz. each) cans plain or jalapeno-bean dip 1 large bunch green onions, chopped (1 cup) 3 medium size tomatoes, cored, halved, seeded and coarsely chopped, (2 cups) 2 cans (3 1/2 oz. each) pitted, ripe olives, drained and chopped 1 (8 oz.) package Cheddar cheese Large package tortilla chips 1. Peel, pit and mash avocados in medium bowl with lemon juice, salt and pepper. 2. Combine sour cream, mayonnaise and taco seasoning mix in bowl. 3. To assemble: Spread bean dip on a large shallow serving platter. Top with seasoned avocado mixture; layer with sour cream mixture. Sprinkle with chopped onions, tomatoes and olives; cover with shredded cheese. Serve chilled or at room temperature with tortilla chips. --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/05/1999 13:06 178/3 4389 Subject: Re: My Favorite Pasta Menu It sounds wonderful, and just think how great it would be with Italiam bacon, except I so rarely get American bacon any more just getting some would be a treat. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/05/1999 13:06 61/1 4390 Subject: Re: My Favorite Pasta Menu lol, and be careful when you clean the pot. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/05/1999 17:04 620/9 Subject: Where you can be reached If you haven't done so, please go to the main menu and type t;16. It will give you options when there is no more tso. But most importantly, please go to directory and type in the information about your alternate address other than tso. If you don't already have one, t;16 will provide some alternatives. If you aren't interested in paying for your service there will be other choices there for you. I want very much to have your new address so we can all stay in touch after the first of July. And please remember, there are 25 more cooking days until then so give us some auld lang syne recipes. Mary Curtis --------------------------------------------------------- jej@tso.cin.ix.net 06/05/1999 20:12 126/4 Subject: Chutney When I make chutney, I can it in a boiling water bath. The mango chutney sounds good. I may try it the next time. John --------------------------------------------------------- Refd:4395 Refd:4396 mcurtis@tso.cin.ix.net 06/06/1999 10:31 993/13 4394 Subject: Re: Chutney I have the utmost respect for people who can. WE did it all the time when we were kids especially with victory gardens and lots of surplus. I can remember shelling those lima beans and peas. However when I try doing it I just wind up with a big mess. A few years ago I pickled vegetables bought the jars did the thing and I still have jars down there. It seems as though after the first jar or so people get tired of that. Last year my thing was jalapeno pepper jelly. I have jars and jars of that too. I mean how much of that can you eat? And then there are the lucky sensible people who can chutney and pickles, green beans and even onions--all the good things people love--oh no, I am not going to fall into that trap again. Is there anything better than a homemade bread and butter pickle? I wouldn't need a water bath can for that, and I could pour out all that old stuff sitting downstairs and clean out those jelly jars and mason jars. Pickles here I come. Mary Curtis --------------------------------------------------------- Refd:4397 kit@tso.cin.ix.net 06/06/1999 10:50 167/4 4394 Subject: Re: Chutney Hi John -- didn't I meet you at one of those early TSO picnics? As I remember, you have one of the earliest user numbers. What other kinds of chutney do you can? --------------------------------------------------------- kit@tso.cin.ix.net 06/06/1999 10:56 496/7 4395 Subject: Re: Chutney When I lived in a commune, there were always some who would work the garden, others who would pick and cook the produce, and still others who would can....and we all ate everything! One year somebody planted swiss chard and we had a bumper crop...but nobody liked it....so one caring individual canned the stuff. We had shelves and shelves of canned swiss chard that sat there for years. The lesson we learned is that if you don't eat it fresh, chances are, nobody will eat it canned either! --------------------------------------------------------- Refd:4398 jej@tso.cin.ix.net 06/08/1999 10:26 449/10 4397 Subject: Re: Chutney Hi Kit, Yes, we did meet at one of the first TSO picnics and my user number was 482 so I was an early member. We like to have curried crab and have to have chutney with it. I make two kinds: one with cranberries and the other with peaches, canned or fresh. We use peanuts, chopped dried apricots, and raisins together with the chutney. I use the recipe for Crab Indinene (sp?) from the Fanny Farmer cookbook. Nice to hear from you. John --------------------------------------------------------- Refd:4399 kit@tso.cin.ix.net 06/08/1999 12:00 381/15 4398 Subject: Re: Chutney I heard long ago that the foods served with curry are called "boys". The more wealthy you are, the more boys you had to serve the condiments. Some of the more common ones are: raisons peanuts bananas chopped hard-boiled egg coconut pineapple mango chutney sunflower seeds dried fruit bean sprouts Please feel free to add to the list...I'd love to learn about some new "boys". --------------------------------------------------------- Refd:4400 kstrom@tso.cin.ix.net 06/08/1999 12:08 29/1 4399 Subject: Re: Chutney Don't forget the yogurt! --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/08/1999 15:50 745/11 Subject: salmon and chutney I guess I am going to have to use one of these chutneys next week--Friday. WE are serving dinner to two people who are a former nun and priest. While many Roman Catholics now eat meat on Friday, I am guessing maybe they don't. Who knows why I am guessing that, but I will be prepared and serve seafood. I really don't want to because I think it is much more iffy to make than other meat forms. I was thinking about grilling some salmon steaks, but they always seem sort of blah to me. Shrimp may solve the problem it is the least iffy of all. I would make mussels and angel hair pasta but after almost losing my finger to the last angel hair pasta I don't know about that. Any non-meat suggestions would be appreciated. Mary Curtis --------------------------------------------------------- Refd:4402 Refd:4405 dcr@tso.cin.ix.net 06/08/1999 17:11 952/16 4401 Subject: Re: salmon and chutney Grilled swordfish steak is always good. Or, maybe a stuffed eggplant? Take large eggplants, and cut in half lengthwise. Scoop out the meat of the plant, but leave enough on the skin to keep it sturdy. You can either boil the shells in olive oil (if you have lots of olive oil) or in water with some seasoning (salt, pepper, garlic). Take the meat you scooped out, and mix with chopped tomatoes, green peppers, and bread crumbs (the hard kind, not torn fresh bread). Season with salt and pepper, garlic powder, parsley flakes, oregano and rosemary. Cook well; I usually cook up the mixture in a frying pan coated with olive oil. Drain out the extra moisture, and mix in some pizza or spaghetti sauce, plus grated parmesan cheese. Mix well, then put the mixture into the eggplant shells. Voila! Stuffed eggplant. Alternatively, you can discard the shells (or make eggplant chips out of them), and serve the eggplant "stuffing" over pasta. --------------------------------------------------------- Refd:4403 kstrom@tso.cin.ix.net 06/08/1999 19:04 445/7 4402 Subject: Re: salmon and chutney A simple, elegant and foolproof way to grill salmon steaks is to coat them with Hellman's mayonaise before putting on the grill. A gourmet cook taught me this one. The steaks are tender and delish, and everyone wonders what the secret is ;). Another thing you could do is a surf 'n' turf deal--that way these folks would be able to choose. Most of my devout RC friends stick to the Friday for Fish rule only during Lent these days. Kristina --------------------------------------------------------- Refd:4404 rwhitney@tso.cin.ix.net 06/08/1999 22:16 458/6 4403 Subject: Re: salmon and chutney I agree with Kristina - I am Roman Catholic and any Catholics or priests or nuns I know do not stick to the fish on Friday rule except in Lent, when Churh guidelines still encourage it. Unless of course these are the "new" ultra-conservative sect that attend St. Gertrude the Great - they still abide by pre-Vatican II rules. They are not really "Roman Catholic" though in the true sense since they think the present pope is a heretic. (Too liberal.) --------------------------------------------------------- rwhitney@tso.cin.ix.net 06/08/1999 22:18 344/7 4401 Subject: Re: salmon and chutney - addendum Also, we grill salmon all the time and it is wonderful - very delicate as long as you don't overcook. We brush with a little olive oil first, and serve with sliced lemon and capers. Tonight we had grilled swordifsh which we marinated in a mixture of Ginger soy Sauce and Sesame Oil - it was moist and tender and delicious. Rosemary again --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/09/1999 06:48 246/8 Subject: Frogmore Stew ANybody made this before? Shrimp, potatoes, corn on the cob, a lemon, and sausage, all boiled in a big pot of water with some shrimp and crab boil, most likely Old Bay. ANy tips? I am going to make it this Saturday for some people. krb --------------------------------------------------------- Refd:4407 Refd:4408 kit@tso.cin.ix.net 06/09/1999 09:58 907/14 4406 Subject: Re: Frogmore Stew I haven't made it before but they used to cook crawfish that way in Louisiana. The men all stood around a pot that looked like a big metal trash can and they'd argue about the ingredients. I remember chili powder was another spice that they put in it...and a little beer. The beer might have been just for fun though.... They'd go down to Thibideaux (sp?) to pick up 100-200 lb. of live crawfish the day of the crawfish boil and bring them back to Shreveport. Then they'd stand around the pot and drink while the water came to a boil with all the spices. They'd toss the cooked food onto the tables in a big pile and we'd all eat and make a big mess. I never tasted potatoes and corn that were that good...and I swore I'd never eat a crawfish...but after tasting the first one, I was there with the rest of them tearing the tails off. I never sucked the heads like the true Louisiana resident, though. --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/09/1999 10:28 109/2 4406 Subject: Re: Frogmore Stew Is that like etoufee? or jambalaya? are you using creole seasoning? It sounds wonderful. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/09/1999 10:29 67/3 Subject: frogmore Stew Forgot to ask you, are you using andoulie stew sp. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/09/1999 10:31 411/6 Subject: crawfis If you don't want to get your crawfish in New Orleans, there is a little restaurant off the AAA by Wilder Ky called Knotty Pine on the Bayou. Every Thursday night they have all the crawfish you can eat with the fixings for around $12.95. WE had it once--the plates are humongous. I decided that dish is too much work for me, but then I think lobster is too much workd for what you get, too. Mary Curtis --------------------------------------------------------- Refd:4411 kbowdler@tso.cin.ix.net 06/09/1999 15:36 272/7 4410 Subject: Re: crawfis My family my birthday party at the Knotty Pine a few years ago, one year after my died died (he died on my birthday). It was nice that we all could get together on such a sad anniversary and enjoy such a nice meal at the Knotty Pine. I really like that place. krb --------------------------------------------------------- Refd:4412 mcurtis@tso.cin.ix.net 06/09/1999 18:51 4/0 4411 Subject: Re: crawfis --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/09/1999 18:57 1411/19 Subject: surprise recipe I have a surprise recipe to post for you all. Then I will post it on Canville's recipe list. I have to wait until I receive it in the mail. Let me just say that when they called me back today and told me they would give me the recipe I was totally ecstatic. I have no intention of publishing this on the national recipe lists, but I will forward it to the Sunday Paper only to do the establishment the favor of doing so. That was my idea, sort of a payback for their sharing. Do you know how lucky you are when a restaurant is willing to share a recipe that they are famous for. Last year I had a flan recipe from the Spanish restaurant manager next door to LaNormandy. I thought that was pretty nifty--actually I still have it. I am very, very, very sorry that Cincinnati lost that restaurant. Their food was wonderful and we would even drive downtown at lunchtime and park the car and go there just to eat lunch, that is how much we liked the place. Can't remember their name, but it doesn't matter, they are gone now. However, I must add I just noticed a new Indian recipe on 6th Street West of that west of the Hustler Magazine--thank you very much you drove away another Cincinnati restaurant that was next door. The Benihana has taken over the Japanese site that is also on Sixth Street. Benihana is ok, but it is so Americanized. I like the authentic Japanese restaurants. Mary Curtis --------------------------------------------------------- kit@tso.cin.ix.net 06/14/1999 18:30 662/17 Subject: finding treasures If anybody is looking for it, the microwave hollandaise sauce is message 3414. I knew I had to get that one and a few others before TSO shuts down. While I was looking I got the recipes for : soft pretzels dill bread Apple cake with cooked caramel icing Best Lemon Pie ( I like this one using lime juice and I've spread it all over Cincinnati - Best Key Lime Pie!) Pineapple upside down cake chicken and dumplings (2 recipes) Dave Ralston's goulash Chicken L'Orange ....and I'm still searching for my own recipe for boursin...I never wrote it down because I posted it. I might be able to remember it but my memory isn't what it used to be. --------------------------------------------------------- Refd:4416 Refd:4420 mcurtis@tso.cin.ix.net 06/15/1999 14:18 2617/58 Subject: Turtle soup from Forestview Gardens I have always found the people at Forestview Gardens in Western Cincinnati to be extra hospitable. As a matter of fact, years ago I was there and saw a number of tree saplings that looked appealing to me. I called and asked if I could come and dig one up. They let me speak to Trudi, the owner, who told me that she had been given the original by one of her friends in the Cincinnati Civic Garden Club. She said of course I could come out and get one. I treasured that tree for years. One day it went by the wayside, but I never forgot it or that kind and friendly gift. I have been in love with mock turtle soup for years, and learned from the Forestview Garden's web site that they are famous for their turtle soup. I guess I must have more book marks from web recipes than any one I know--to me cruising the net and finding the perfect recipe is one of the best things one can do. The recipe wasn't there, just the description. So I called Forestview Gardens. I was fully prepared to be turned down. I was wrong. I was honored when they told me they would send us this recipe for our recipe list. The ingredients can easily be divided in half or even 1/4 if you don't want to make so much mock turtle soup. I hope you enjoy this recipe. Mary Curtis * Exported from MasterCook * Trudie's Famous Mock Turtle Soup Recipe By : Forestview Gardens Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds lean ground beef 1 pound ground view (optional) 3 bottles ketchup 1 cup Worcestershire Sauce 2 12 ounce cans tomato puree 1 large onion -- diced 1 large carrot -- diced 1/2 stalk celery -- diced 1/4 cup parsley -- chopped 2 whole lemon halves 4 bay leaves 2 tablespoons allspice 2 teaspoons ground cloves 8 large chopped hard boiled eggs 3/4 cup brown sugar salt and pepper to taste Saute meat in large skillet until light brown, add vegetables, spices, and cook until vegetables are tender. Remove all fat juices and pour mixture into soup pot. Add ketchup, tomato puree, lemons, Worcestershire Sauce, brown su8gar, eggs, parsley, salt and pepper to taste. If you need more liquid add some beef bouillion. Simmer on low heat until taste is blended. Description: "Forestview Gardens" --------------------------------------------------------- rapp@tso.cin.ix.net 06/15/1999 16:17 58/1 4414 Subject: Re: finding treasures So what's the best key lime recipe? I love key lime. --------------------------------------------------------- Refd:4418 Refd:4421 mcurtis@tso.cin.ix.net 06/15/1999 17:02 301/4 Subject: archives It might me nice if we could all scan the archives and pick out our favorite recipes. I love to go through those. Pick a time in the evening when you don't have to worry about anyone trying to call your house. Then sit back and enjoy the recipes. Don't forget to note the number. Mary Curtis --------------------------------------------------------- kit@tso.cin.ix.net 06/15/1999 17:58 454/11 4416 Subject: Re: finding treasures Andrea, it's your recipe! It's the lemon pie recipe where you just mix: 1 can sweetened condensed lowfat milk 1 8oz. container of lowfat coolwhip 1 6oz. can of lemonade (or limeade for Key Lime pie) Pour into a graham cracker crust and freeze. I served it to a friend who then served it to her bridge club and to the symphony club and her friends wanted the recipe too. It's so easy and delicious....of course, I didn't use the lowfat coolwhip... --------------------------------------------------------- Refd:4419 rapp@tso.cin.ix.net 06/15/1999 19:17 267/6 4418 Subject: Re: finding treasures >Andrea, it's your recipe! It's the lemon pie recipe where you just mix: Oh,my, that one! I'd call it the EASIEST lemon pie but I'm glad to hear you also think it the best. (Glad, and a little surprised. Anyway, I got that recipe from my newlywed niece.) --------------------------------------------------------- dcr@tso.cin.ix.net 06/16/1999 00:13 301/5 4414 Subject: Re: finding treasures >....and I'm still searching for my own recipe for boursin... Is there another name or spelling for that? I searched the archive, and there is no match for "boursin". I also searched for "bour*". Plenty of recipes using bourbon, but nothing resembling "boursin" (i.e. no boursen, bours, etc.) --------------------------------------------------------- Refd:4422 Refd:4423 dcr@tso.cin.ix.net 06/16/1999 00:16 72/1 4416 Subject: Re: finding treasures There are recipes for Key Lime pie in #835, #1835, #3563 and #3842. --------------------------------------------------------- kit@tso.cin.ix.net 06/16/1999 09:01 389/7 4420 Subject: Re: finding treasures Dan...I've never been particularly good at spelling...so boursin may not be correct. It's an herbed cheese ball...again very easy and delicious. It's got a base of cream cheese and then you put a teaspoon of 8-10 different herbs and every time I make it I have a hard time remembering which herbs. Once I put celery seed in and it was terrible! I'll find it...but thanks for looking. --------------------------------------------------------- kit@tso.cin.ix.net 06/16/1999 10:09 447/7 4420 Subject: Re: finding treasures I found it! It's in message 2554. The reason you didn't find it by searching Boursin is because I called it an herbed cheese ball. If you want to buy it already prepared, it's called Boursin in Kroger's specialty cheese section. There's also a garlic and herb cream cheese spread at Marx Bagels that's similar...but make sure they haven't given you the green onion spread by mistake. I don't know why but many times they get the two confused. --------------------------------------------------------- kit@tso.cin.ix.net 06/16/1999 10:32 1426/35 Subject: Leek and potato Soup In my searches I noticed there was a request for leek and potato soup that never got answered. Since my son has recently requested this summer favorite, I'll post Julia Child's recipe. "Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have water cress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli, or anything else you think will go with it, and vary the proportions as you wish. For about 2 quarts serving 6-8 people: A 3-4 quart saucepan or pressure cooker 3-4 cups or 1 lb potatoes peeled and sliced or diced 3 cups or 1 lb thinly sliced leeks including the tender green 2 quarts water 1 Tb salt Either simmer the vegetables, water and salt together partially covered for 40 - 50 minutes until the vegetables are tender; or cook under 15 lbs of pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes. Mash the vegetables in the soup with a fork or pass the soup through a food mill. (I use a Cuisine Art for this and then put it through a sieve to get a very smooth soup) Correct seasoning. 4-6 Tb whipping cream or 2-3 Tb softened butter 2-3 Tb minced parsely or chive Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into tureen or soup cups and decorate with herbs." --------------------------------------------------------- dralston@tso.cin.ix.net 06/16/1999 21:28 1143/23 Subject: Archives Available I have the contents of this message board saved in different formats. 1) index.txt (240 K) Contains the listing of subject headers of the 4,241 message files here. 2) recipes.zip (1,956 K) A zipped file of each individual message file titled by message number (e.g. m00101). The index file can be searched in a text editor and then the particular file(s) can be accessed. Yes, this means 4.241 distinct files. 3) tsorecipes.txt (2,635 K) Contains all 4,241 messages in one text file. Searches possible in a text editor such as Wordpad. This seems the preferable format. 4) tsorecipes.zip (985 K) Same as above but zipped. I will be unable to save out anything that is posted between now and the time TSO closes. I also may not be able to respond to requests, if any, until sometime in July. If you are interested in any of these, send e-mail to dralston@fuse.net. I may also try to get it on the web in some format. DAve --------------------------------------------------------- Refd:4426 dcr@tso.cin.ix.net 06/17/1999 00:05 377/7 4425 Subject: Re: Archives Available I have them all as well, and will keep compiling them until the lights go out. Mary has a copy of them too. I have had thoughts of putting them in a database of some sort, but my concern is the possible copyright concerns on them. In previous discussions, I think it was determined that publicly posted messages are still the property of the poster, and not anyone else. --------------------------------------------------------- Refd:4427 Refd:4428 kbowdler@tso.cin.ix.net 06/17/1999 06:28 69/4 4426 Subject: Re: Archives Available I heretofore give up all rights to anything I have posted. krb --------------------------------------------------------- dralston@tso.cin.ix.net 06/17/1999 10:07 860/18 4426 Subject: Re: Archives Available > I have them all as well, and will keep compiling them until the lights go > out. Mary has a copy of them too. > > I have had thoughts of putting them in a database of some sort, but my > concern is the possible copyright concerns on them. In previous > discussions, I think it was determined that publicly posted messages are > still the property of the poster, and not anyone else. Well, anyway my offer still stands. Since I don't plan to make any money, I doubt anybody would worry about it. But if anybody does, I will rescind my offer and just use them for my personal use, which is mainly what I wanted them for anyway. I would appreciate later getting my hands on anything after #4424. Again, I was just trying to be helpful as I don't recall it being posted previously that the board had been "saved" when I spoke of doing so. DAve --------------------------------------------------------- Refd:4429 Refd:4430 Refd:4437 kit@tso.cin.ix.net 06/17/1999 10:36 752/13 4428 Subject: Re: Archives Available I think technically the copyright is owned by TSO. Go back and read the user agreement. I had questions about this too and I don't know what the solution is. I think if Steve Shoemaker were asked he'd say that it's okay with him to republish the messages, however, I do think there is a responsibility to the poster to ask permission to repost their messages. Reposting recipes from messages is a separate question though....Mary says there's no copyright on recipes. I don't know that this is true since copyrights, particularly on the net are still being defined by the lawyers. It would be a shame not to have the archives of this board available...but it's a shame that we won't have the archives of TSO in total as a reference after June 30. --------------------------------------------------------- Refd:4431 dcr@tso.cin.ix.net 06/17/1999 10:51 314/5 4428 Subject: Re: Archives Available I hope you don't think I was attacking your gesture to save the info; I was just expressing my concern about the potential Copyright issues. I'll be capturing messages up to the last minute, so you can eMail me later to get a copy of anything after message #4424. I'm sure Mary might be saving them as well. --------------------------------------------------------- dcr@tso.cin.ix.net 06/17/1999 10:57 2149/39 4429 Subject: Re: Archives Available I don't think TSO owns the copyright on posted messages. From the user agreement: 8. The User acknowledges that GCCCU has no obligation to preserve or protect any rights which the User may have in any Information placed on the System. GCCCU shall not be responsible for placing Information on the System or for "backing up" any Information which has been placed on the System by any person. *** 11. DISCLAIMER OF LIABILITY: GCCCU AND THE INFORMATION PROVIDERS ARE NOT LIABLE TO THE USER WITH RESPECT TO ANY CLAIM MADE BASED ON COPYRIGHT, TRADE SECRETS OR OTHER PROPRIETARY RIGHTS IN REGARD TO ANY INFORMATION OR THE USE TO WHICH ANY INFORMATION IS PUT BY THE USER. THE INFORMATION IS NOT PROVIDED OR PUBLISHED BY GCCCU. GCCCU AND THE INFORMATION PROVIDERS DISCLAIM ANY RESPONSIBILITY FOR THE CONTENT, QUALITY, PERFORMANCE OR ANY OTHER ASPECT OF ANY INFORMATION. THE INFORMATION IS NOT INTENDED TO SUPPLANT INDIVIDUAL PROFESSIONAL CONSULTATION. 13. The User acknowledges that he or she may have access through the System to data and software which is proprietary to GCCCU and undertakes to receive and hold all such data and software as confidential information. The User shall not transfer to any person or entity any data obtained by the User from any data base included in the System and shall not remove or copy from the System all or any part of any software program comprising the System. To me, it sounds as though the GCCCU (TSO) is not responsible for the content and that since the information providers and the GCCCU (TSO) at all times shall remain independent of each other, I would think that the information provider (SYSOP or individual poster) would be the owner of the posted messages. From my reading, the only thing that the GCCCU (TSO) retains the rights to is its proprietary data and software. I would not think that messages posted by users would be "proprietary" since the users could post them outside of TSO as well. I wonder if the GCCCU/TSO would sell the archives, or at least allow for a TSO Memorial Archive, where everything could be stored and remain in read-only access to users. --------------------------------------------------------- Refd:4432 kstrom@tso.cin.ix.net 06/17/1999 13:15 370/6 4431 Subject: Re: Archives Available In an informal Council meeting, Steve told us that we could pretty much do whatever we wanted with the stuff on TSO. So my vote is "go for it" gang. I rather doubt that any big bad lawyer type folks are gonna come stalking us . I mean, why would they do that? We need to be realistic here. Thanks Dave and Dan for doing what you are doing---what a gift. Kristina --------------------------------------------------------- Refd:4433 dcr@tso.cin.ix.net 06/17/1999 17:49 1123/20 4432 Subject: Re: Archives Available Cool. I can play with the database software this weekend then. ;-) I'll see if I can put together a searchable database, by author, keywords, or content, date, whatever. It'd be on the Web, but I should be able to easily make it Lynx-accessible as well. It won't all get done this weekend; there's over 4,000 posts here! I could import it automatically, except the keywords I think I will have to enter individually for each message. Well, unless I skip the keywords, which may not even be necessary if we have a search by content feature. Yeah, I think I'll do that--unless someone can think of an advantage for having a search by keyword feature. As far as the rights are concerned, in a way, TSO discussion forums are kind of like newsgroups. And, newsgroup messages are archived by several different sources. DAve--when this is complete, it may be available in a comma-delimited ASCII format, either that or a proprietary format--I don't recall which format the database software stores the data in--but, anyway, if it does wind up as a comma-delimited ASCII file, do you want a copy of it in that format? --------------------------------------------------------- Refd:4434 Refd:4438 dcr@tso.cin.ix.net 06/17/1999 17:57 745/11 4433 Subject: Re: Archives Available If I find an easy way to grep these files and put them easily in the database format, I could possibly do other areas as well. Any requests? I could password protect these databases and restrict them to access only by former TSO members, but that's probably going to be difficult to verify after the 30th, so it'd probably be best just to have them open to the public. Perhaps we could all agree to distribute any materials from TSO under a copyleft-type agreement, where anyone can use and redistribute them as long as credit is given such as, "from the archives of TriState Online, 1990-1999", or something like that? And, perhaps also honor delete requests, should any users not want their postings to be available after TSO is gone. --------------------------------------------------------- dralston@tso.cin.ix.net 06/18/1999 10:50 923/17 Subject: Can of Worms Sorry, I did not mean to open up this issue of copyright. Anyway, I think what I have now should work for me personally. I found some software that readily combined all 4,000 + files into one. I can then pull that file into a text editor, such as Wordpad, and do a search on a "keyword". It may not be fancy, but it seems to get the job done for me. Again, I can make that file available to anyone who requests it via e-mail, and I will put it on the web if there seems reason. If Dan's thing works out, though, that probably would not be necessary. I could put it up probably as is and preformat the text. Then a similar "search" could be done by anyone online. I may try that out. Kit as far as saving stuff from TSO, anyone who has basic Unix access to TSO can easily FTP the files from any message board. I probably got the 4,000+ from here in maybe an hour and that was on a slow 28.8 connection. DAve --------------------------------------------------------- Refd:4436 dcr@tso.cin.ix.net 06/18/1999 12:18 341/5 4435 Subject: Re: Can of Worms With FTP, did you have to download the messages on at a time, or could you do a range of messages? I used a 56k modem and, instead of FTP, I just turned brief.scroll on, turned my text capture on, and selected the whole range of messages. It was all downloaded into a single text file, and I think it only took about 20 minutes or so. --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/18/1999 17:20 257/4 4428 Subject: Re: Archives Available Dave, I have already begun compiling a cookbook with my cookbook program. So far I have put in some favorites from the beginning and I am labelling them by different methods. I think when I get through we will all be glad to have a this. Mary Curtis --------------------------------------------------------- Refd:4439 mcurtis@tso.cin.ix.net 06/18/1999 17:22 242/4 4433 Subject: Re: Archives Available And I am ready to put all of these in a really nicelooking format. Isn't that what people have been asking for all these years for a moneymaker? However, there will be no money involved. We will figure it all out somehow. Mary Curtis --------------------------------------------------------- Refd:4446 mcurtis@tso.cin.ix.net 06/18/1999 17:26 317/5 4437 Subject: Re: Archives Available I will have to do each and every one of these individually as tso is now, but once I get them in a text based format or something, I can whiz through them with my cookbook program, and I don't know how well you all know me, but playing with cookbook stuff and computers is one of my favorite things. Mary Curtis --------------------------------------------------------- dralston@tso.cin.ix.net 06/19/1999 13:51 190/5 Subject: Goodbye This is personally my last day on TSO. Just stopping by some boards to say goodbye and hope to see some of you elsewhere. Thanks for the great job you did with this board, Mary. DAve --------------------------------------------------------- Refd:4441 jibold@tso.cin.ix.net 06/19/1999 15:28 36/4 4440 Subject: Re: Goodbye Bye! this is getting sad. . . --------------------------------------------------------- rwhitney@tso.cin.ix.net 06/23/1999 22:19 244/4 Subject: good-bye I haven't posted a lot, but this is one of the Boards I most enjoyed - I am so glad that the recipes will be peserved - wouldn't Web access be great? And thanks, Mary, from me too, for being Sysop and for compiling the Cookbook - Rosemary --------------------------------------------------------- doss@tso.cin.ix.net 06/24/1999 14:24 689/14 Subject: Challenge As many of you know (I hope. If not, let me know and I'll fill you in on details), I am tentatively trying to set up one final TSO picnic for sometime this summer (Hopefully late July). This is not a picnic to raise money for anything so we're going to try to set it up so no one has to pay anything. One thing that will help is if everyone brings something. So, here's your challenge: Why not come to the picnic (Will let people know once plans are set up. Will need future email addresses if you want to know what's going on) and try some of the recipes that have been posted on here. Just a thought. I'm even going to try my hand at angel food cake (Wish me luck, Becky!) Sandy --------------------------------------------------------- Refd:4444 Refd:4450 kkearney@tso.cin.ix.net 06/25/1999 07:23 850/14 4443 Subject: Re: Challenge Having been a lurker for so long and just finally getting into the conversations, I feel i know you all. My family think I nuts for being so upset about tso's closing because idon't really know all of you. the picnic sounds great, and I'd love to help if I'm able, we are down to one car and my husband works a lot of week-ends, if at all possible I will be there. when i discovered this board, I started at the first post and read them all, sometimes long in to the night. I got a lot of great ideas, and I'm really going to miss you all. Being the mother of 5, the 4 at home areages 10 to 2,keeps me very busy and late night is my only computer time. I just started to figure out tso, and it's ending. I will enjoy the last few days, thanks to everyone for you ideas and the pleasure of knowing you even if just for a short time. Kathy --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/25/1999 09:07 2838/60 Subject: Goodbye to all of you I was so disappointed the other day when I tried to connect to tso and wasn't able to. I thought they closed us without a chance to say goodbye. I am on my way to Vail Colorado tomorrow night. I hope to pick up some good western recipes for you all while I am there. Last time we went I ate jicama for the first time and learned to make jicama salad. The other night I made a spinach salad and lost the water chestnuts that I had sliced. Someday they will show up in some nook and cranny behind the drawer in my refrigerator. But I did have leftover jicama and I sliced that and used it. This made a great substitute for water chestnuts, and it tastes better. * Exported from MasterCook * Spinach Salad Recipe By : Mary Curtis Serving Size : 12 Preparation Time :0:00 Categories : Salads/Salad Dressings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 bunch fresh spinach -- cleaned and torn -- into pieces 1 8 oz. can water chestnuts (optional) -- sliced and drained 2 hard boiled eggs, sliced 1 14 oz. can bean sprouts -- rinsed and drained or 1 cup fresh bean sprouts 6 strips cooked bacon (optional) -- cooked and crumbled or bacos Dressing 1 onion -- chopped 1/3 cup catsup 1 cup oil 1/2 cup vinegar 1 cup sugar 2 teaspoons salt 1 teaspoon Worcestershire sauce Combine dressing ingredients in a large lidded jar. Shake allow flavors to merge for at least an hour. Mix with salad ingredients. Mary's Notes: I do not necessarily use water chestnuts--as a matter of fact, the other night I used jicama instead, which was terrific in place of water chestnuts. We served it with bacon the other night when we had company, but I often have this salad without the bacon at all. This dressing is delicious. It is what really makes this salad, and you can even substitute leaf lettuce or other good greens (I would not recommend iceberg lettuce, however). - - - - - - - - - - - - - - - - - - So here is my last recipe on TSO. I will post my next recipe on Canville, and it better be a good one. I want to tell you all about my first experience with publishing my personalized cookbook for a young woman who has Crohn's Disease or worse. I have been wanting an opportunity to do that, and found it with this opportunity to make this cookbook for this beautiful young cook whose picture now graces the front of her own Nancy's Cookbook. Good bye all. Mary Curtis --------------------------------------------------------- rperry@tso.cin.ix.net 06/25/1999 10:29 218/6 4438 Subject: Re: Archives Available I would really like to obtain a copy of the archive, but have been unable to determine how to do that. Someone had mentioned it becoming available on the web. Is there a URL I might check in the future? Thanks! --------------------------------------------------------- Refd:4447 dcr@tso.cin.ix.net 06/25/1999 10:51 383/8 4446 Subject: Re: Archives Available >Is there a URL I might check in the future? Not yet, but if you have a post-TSO eMail address, let me know. I think DAve was going to see about putting up the recipes on the web, and so am I. If you, or anyone else, gives me an eMail address, I can eMail the URL when it's up. I'll also cc a copy of the list to DAve, so that he may do the same when he gets his version up. --------------------------------------------------------- kkearney@tso.cin.ix.net 06/25/1999 10:57 404/9 Subject: HELP RHUBARB My husband just brought home a bag of home grown rhubarb--he loves it and I can never quite get it right. He loves rhubarb crisp, but I never seem to get it as good as his mom's, it doesn't help that I don't like the stuff, but he and the kids do. Any help with a crisp or pie would be greatly appreciated. Also, can I use the green ones, there are a few green stalks in there too.\ Thanks Kathy --------------------------------------------------------- Refd:4451 jibold@tso.cin.ix.net 06/25/1999 14:55 101/3 Subject: tso picnic I'd love to try to get to that, if it's during the day. where are you thinking about having it? --------------------------------------------------------- becks@tso.cin.ix.net 06/26/1999 00:08 99/5 4443 Subject: Re: Challenge angel food Sandy: Did you make it yet? You've got five days to let us know if you're successful! Becky --------------------------------------------------------- becks@tso.cin.ix.net 06/26/1999 00:09 268/6 4448 Subject: Re: HELP RHUBARB Kathy: here's a great recipe; oops, I'd better make sure I can find it before I talk about it. It's called Rhubarb Crunch and it's better than Rhubarb Crisp. My kids don't like Rhubarb at all, but everyone LOVES Rhubarb Crunch. I'll be back in a minute. Becky --------------------------------------------------------- becks@tso.cin.ix.net 06/26/1999 00:20 1475/33 Subject: rhubarb crunch 1 cup sifted flour 3/4 cup quick oats 1 cup brown sugar, firmly packed 1/2 cup melted butter 1 tsp. cinnamon 4 c. rhubarb (cut in small pieces) 1 cup sugar 2 Tablespoons cornstarch 1 cup water 1 teaspoon vanilla. Mix flour, brown sugar, butter and cinnamon until crumbly. Press half of crumbs into greased 9" square pan. Cover with rhubarb. Combine sugar and cornstarch, water and vanilla. Cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake 1 hour at 350. Cut into squares. Serve warm plain or with whipped cream or ice cream. I am convinced it is the sugar/cornstarch mixture poured over the rhubarb that makes this so good! Rhubarb is just so sour, this makes it delicious. My mouth is starting to water and we aren't going up to my parents (who have a rhubarb patch larger than my ENTIRE garden) until the 4th of July! And YES, green rhubarb is fine. Some varieties don't have red at all. The only bad part is the leaves. They're poisonous, so DON'T EAT THEM! My father-in-law's FAVORITE pie is rhubarb pie. Make it with two cups of sugar and it will be just about sweet enough. That's how my grandma made it. I still prefer it with ice cream and warm from the oven, though, if I'm going to eat it. My mother eats rhubarb raw with a little salt, or did before she had to limit satl intake. I have eaten it raw with sugar. My parents love it stewed, served either hot or cold. (kind of like chunky applesauce.) becky --------------------------------------------------------- Refd:4454 becks@tso.cin.ix.net 06/26/1999 00:22 325/23 Subject: rhubarb Okay, I might as well "ruin my reputation" on the recipe board with this (probably final) post. It is humorous, if you like kind of gross stuff. I hesitate to post it. All this talk of rhubarb...... To me, stewed rhubarb looks exactly like..... vomit. I have a hard time eating stewed rhubarb. :) Becky --------------------------------------------------------- becks@tso.cin.ix.net 06/26/1999 00:25 208/11 4452 Subject: Re: rhubarb crunch/CORRECTION! Oops: The first sentence of directions should read: Mix flour, OATMEAL, brown sugar, butter and cinnamon until crumbly. Sorry. Anyone with edit capabilities out there to fix the original post? Becky --------------------------------------------------------- jibold@tso.cin.ix.net 06/26/1999 15:42 77/3 Subject: macaroons/?? Anybody out there got a great recipe for macaroons?? Thanks in advance! --------------------------------------------------------- Refd:4456 kbowdler@tso.cin.ix.net 06/26/1999 17:22 105/7 4455 Subject: Re: macaroons/?? Yes, buy 1 box of elbows and cheese, boil shells, add cheese. Oh, you said MACAROON! Sorry! krb --------------------------------------------------------- kkearney@tso.cin.ix.net 06/27/1999 13:18 827/20 Subject: Great Rhubarb crunch Oh Becky the rhubarb was wonderful! All of the kids, except for my pickey eater loved it, so much so that I'm making more today! I gave some to my neighbor who also loves rhubaeb, thinking only Pat would eat it, was I vevr wrong. I even loked it, My husband's reaction was where did you get this, it's great. he doesn't pass out comliaments very freely, so you get a huge pat on the back from the Kearney family!!!! Thanks ever so much. I'm really going to miss this on Thursday morning. What will i do at 6am after Pat goes to work--clean my house!!! Sorry about all of the typing errors, but I have help in the way of a 2 year old, she wants more lemonade NOW. She was nowhere around me when I sat down at the computer, bu as soon as I logged on there she was! Thanks again Kathy ps how do I make the pie? --------------------------------------------------------- Refd:4458 Refd:4459 rwhitney@tso.cin.ix.net 06/27/1999 16:06 242/4 4457 Subject: 2 year olds Kathy - reminds me of an old Erma Bombeck column about being the mother of a 2 year old - she said she knew lots of mothers who lived through it, but she was the only one she knew who could talk about it without twisting her handkerchief --------------------------------------------------------- becks@tso.cin.ix.net 06/27/1999 20:29 1703/39 4457 Subject: Re: Great Rhubarb crunch I am so glad you tried it! I know it is the best rhubarb recipe I have EVER had. To make a pie: I make my own pie crust mix up. I don't add the water until I'm ready to make a pie. Then the pie crust is always ready. However, I think it's easier for new pie-bakers to use Pillsbury All-Ready pie crust. It tastes pretty good and is much easier. I don't know if you've made pies before or not. This is how my grandmother made Rhubarb pie. My mother thought it too sweet and cut the sugar down. I don't think you can ever get too much sugar with rhubarb. :) This kind of makes a sugar crust on the bottom and it's delicious. Three cups cleaned and cut rhubarb. (Fresh. If it's frozen, use more) Two cups sugar Two Heaping Tablespoons of flour Two level Tablespoons of flour a little cinnamon a few pats of butter. Mix togeter and let set while fixing crust. Put in crust. Cover with top crust. Bake at 400 F for about an hour. 9" pie. My grandma would put the bottom crust in the pie pan, put the sugar and flour in the bottom crust and kind of mix it with her fingers. Then she put the rhubarb in and mixed it with her fingers. When I try this, I tend to tear up the bottom crust, so I mix it in a bowl and dump it in the crust. It doesn't make the bottom crust as sugary as grandma's, though. Also, I KNOW I have two different listings for flour. That's how much flour it is and I don't know how else to measure it. take a measuring spoon and dip in flour as heaping as it can, twice. Then two level tablespoons twice. When it is done baking, it will look puffed and browned and some juice bubbling in the vent slits. It's delicious. Especially with ice cream. Becky --------------------------------------------------------- dcr@tso.cin.ix.net 06/29/1999 01:30 295/7 Subject: All Good Things Don't Have to End... I hope to see some of you over on Canville, where Mary (mcurtis) will be moderating the recipe area we have over there. There is also a listserv available. If anyone's interested in either joining Canville or signing up on the listserv, you can eMail me for details. Dan dcr@canville.com --------------------------------------------------------- sallen@tso.cin.ix.net 06/29/1999 02:09 164/4 Subject: Good-byes Thanks to Mary Curtis for a tremendous job of running this board, and to all of your terrific cooks who have shared your recipes. I will surely miss you. Sara --------------------------------------------------------- Refd:4462 jibold@tso.cin.ix.net 06/30/1999 11:26 119/6 4461 Subject: Re: Good-byes bye! I've learned a lot from this board, and probably gained a few pounds too. have a good life, everyone. --------------------------------------------------------- doss@tso.cin.ix.net 06/30/1999 18:17 547/11 Subject: Picnic/Angel Food Cake Don't know who's going to be online to see this, but I'll give it a shot. Looks like a picnic is definite. Just need to set a time and place. Hopefully around the end of July. For those of you that have not written me, please do so asap and let me know where to reach you after TSO closes (Janet and Kathy, as of this moment, I haven't heard from you, but I will note your addresses and send you a message. Hopefully you're having your emaill forwarded. Becky, the cake flopped. tasted okay, just very flat. I won't give up thoough! Sandy --------------------------------------------------------- Refd:4465 becks@tso.cin.ix.net 06/30/1999 23:02 181/7 Subject: angel food cake Oh sandy, I'm sorry about the cake. Why do they keep doing that!!!!! Someone of us, somewhere, will succeed with it, I know. BTW, contact me about the picnic please. Becky --------------------------------------------------------- kkearney@tso.cin.ix.net 06/30/1999 23:39 429/8 4463 Subject: Re: Picnic/Angel Food Cake Sandy I am very interested in the picnic, I will e-mail you. Maybe we can all try to make an angel food cake and see if any make it. I've never made one, but it's something I've always wanted to do, but was afarid of it falling. It seems to happen to everyone, so I will give it a try, and we can all eat flat angel food cakes sometime in July! This had been fun and I will miss it very much. See you all in July! Kathy --------------------------------------------------------- lblykins@tso.cin.ix.net 07/01/1999 08:43 124/2 Subject: Flavored Butters Anyone have a few recipes for flavored butters that will go well with all that corn on the cob we'll ingest on the 4th? --------------------------------------------------------- Refd:4467 gloria@tso.cin.ix.net 07/01/1999 10:07 3756/104 4466 Subject: Re: Flavored Butters These are from Henriette's Herbal Homepage - Culinary FAQ - 4.5 Herb Butter 4.5 Herb butter ----- Basic recipe for Herb Butter From: "Janice D. Seals" , quoting "The Herbal Pantry" by Emelie Tolley and Chris Mead: 1/2 pound(2 sticks) unsalted butter 5 tablespoons chopped fresh herbs and/or herb flowers, or 5 teaspoons dried herbs or 2 1/2 teaspoons herb seeds. 1 teaspoon lemon juice or a few gratings of lemon zest (optional) Salt and white pepper to taste or dry mustard, paprika, cumin (optional) Chop the herbs very fine or pulverize the seeds. Cream the butter and blend in the herbs and seasonings. Shape as desired and chill or freeze up to 6 months. Makes 1/2 pound. Suggested combinations: Dill, mustard seed, parsley, and a touch of lemon rind or a few mustard seeds for fish and potatoes. Thyme, garlic, chives, oregano, and parsley for tomatoes, zucchini, eggplant or beef. Sage, parsley and chives for chicken, veal, rice, and pasta. Tarragon or fennel, lemon zest, and parsley for fish, chicken, or eggs. Chives, mint, and chervil for fish, tomatoes, carrots, peas. Basil and garlic for lamb, chicken, or fish. Salad burnet, garlic chives, and parsley for potatoes, tomatoes, veal, salmon. Savory, marjoram, and parsley for beans, veal, beef, corn. Caraway seed and parsley for cabbage, carrots, potatoes, and bread. Aniseed, grated ginger, and orange zest for pork, chicken, or carrots. Cilantro, cumin, parsley, and dried red or fresh jalapeno pepper for a taste of the Southwest on rice, chicken, pork, potatoes, peas, or corn. Basil, tomato paste, and oregano for fish, chicken, pasta, and rice. Rosemary, chives, parsley, and garlic for potatoes, rice, pasta, beef, veal, chicken. Tarragon, chives, chervil, and white wine for fish, chicken, or eggs. Basil, thyme, and parsley for bread, vegetables, tuna, salmon, and shrimp. Anise hyssop, parsley, and chives for fish, chicken, veal. Mint, garlic, and parsley for lamb, mussels, swordfish, chicken, peas, carrots, green beans, or eggs. Rosemary, savory, thyme, oregano, marjoram, lavender, and garlic for grilled meats. Calendula petals, chives, and parsley for chicken, rice, or eggs. Scented geranium, rose, or pinks for toast, scones, waffles. For a pretty presentation, cut herb butters into decorative shapes and garnish or wrap a block of butter in rose geranium leaves and let stand overnight to absorb their sweet flavor. ----- Herb Butter From hetta@saunalahti.fi 1 part butter (room temperature) 1 part oil (room temperature) 2-5 parts water (room temperature) (optional) either finely chopped fresh herbs, or crushed dry herbs, to taste salt? Blend butter and oil together, add finely chopped herbs to taste, add water in drops (like you add oil when you make mayonnaise). Can't say if you need to add some salt to this recipe, but I'm used to it, as Finnish butter always contains salt. My favorite herbs to add to this: parsley, or lovage, or celeriac leaves, or fresh black currant leaves (Ribes nigrum) - Yum! Don't restrict yourself to garden-grown herbs, there's lots of good stuff growing in the woods and fields. And let your taste buds decide. I make a larger batch and freeze what I won't use right away - if you add water this will only keep for about a week or so in the fridge. ----- Basil herb butter From "Susan K. Wehe" On using basil: mix with chives, parsley and butter to form an herb butter. Different basils create different tastes. 1/2 lb margarine 1 TLB chives 1 TLB parsley 1 TLB basil ---------------------------------------------------------