
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20245                                        Date: 04-12-94  22:00
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: 2 more recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Goulash
 Categories: Main dish, Croatian, Meats
      Yield: 12 servings

      3 lb Beef, chuck or round bone
      1 lb Pork, shoulder or tendeloin
      4 lg Onions; sliced
      3 qt Sauerkraut
      3 tb Paprika
    1/2 pt Sour cream

  Cut meat in cubes.  Saute onions in small amount of oil.  Remove from
  flame; add paprika.  Stir briskly to keep from burning.  Add meat;
  braise slowly, covered, about 1-1/2 hours.  Add sauerkraut; cook 1/2
  hour longer; stir in sour cream.  Boiled potatoes, polenta, or
  dumplings are good companions to serve with this.

  Source: K. Pavesic
  "Our Favorite Recipes" St. Anthony Croatian Catholic Church
  Typed for you by Karen Mintzias

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Easter Bread (Paska)
 Categories: Breads, Croatian
      Yield: 1 recipe

      1    Cake or pkg. yeast
      2 c  Lukewarm milk
      9 c  Flour
      1 c  Butter; soft
      1 c  Sugar
      4    Eggs
      1 ts Salt

  Crumble yeast into bowl; add 1 cup milk and 1 cup flour.  Mix and set
  aside to rise in warm place.  Cream butter; add sugar and eggs and mix
  well.  Add remaining milk.  Knead until dough is smooth and elastic.
  Set aside in warm place until double in bulk.  Form into desired
  shapes. Allow dough to rise in double buld in pans; bake at 350 F for
  30 to 35 minutes.  Halfway through baking, brush top with beaten egg
  yolk to which a little milk has been added.

  Tip: If you melt 1 stick butter and knead into dough it will keep
  paska soft.

  "Our Favorite Recipes" St. Anthony Croatian Catholic Church
  Typed for you by Karen Mintzias

MMMMM




-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20201                                        Date: 04-12-94  14:53
  From: Harvey Simmons                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Baked Ziti & Vegetables
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello, all.  Found this recipe in a back issue of Good Housekeeping...

Baked Ziti & Vegetables

1 16-oz. pkg. ziti or penne pasta
2 medium green peppers, cut into 1/2-in. pieces
2 medium carrots, cut into 1/2-in. pieces
2 medium celery stalks, cut into 1/2-in. pieces
1 medium onion, cut into 1/2-in. pieces
1 tbsp. salad oil
1/4 cup water
1 28-oz. can crushed tomatoes
3 cups vegetable juice
1 tbsp. sugar
1 1/2 tsp. salt
1/2 tsp. dried oregano
8-oz. shredded reduced-fat mozzarella cheese
2 tbsp. grated Parmesan cheese

In saucepot, prepare ziti as directed.  Meanwhile, in nonstick 12-inch
skillet, cook peppers, carrots, celery, and onion in oil until lightly
browned.  Stir in water; continue cooking ovr medium heat until vegetables
are tender-crisp.

Preheat oven to 375 F.  Drain ziti; set aside.  To same saucepot, add cooked
vegetables; stir in crushed tomatoes, vegetable juice, sugar, salt and
oregano; over high heat, heat to boiling.  Remove saucepot from heat; stir in
cooked ziti.  Reserve 1 cup mozzarella for topping.  Into ziti mixture in
saucepot, stir cheeses.  Spoon mixture into shallow 4 quart casserole;
sprinkle with reserved mozzarella.  Cover and bake 30 minutes or until cheese
melts and is hot and bubbly.

Good Housekeeping/Oct. 93
Per serving:  470 calories, 8 g fat, 15 mg cholesterol, 1560 mg sodium. 
Calories from fat 15%.





Enjoy,
Harvey Simmons
"Mr. Fixit"
 -> Alice4Mac 2.3.1 E QWK Eval:08Apr94 
 ! Origin: * MacSavvy BBS * Dallas, Texas * (214)250-4479 ***(1:124/1208)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20303                                        Date: 04-11-94  22:19
  From: Randy Rigg                                   Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Brain Sandwiches
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Brain Sandwiches
 Categories: Sandwich
      Yield: 1 servings
 
      1 lb Pork brains
      1    Egg, beaten
    1/2 c  Flour
    1/2 ts Baking powder
           Salt to taste
           Pepper to taste
 
  Soak brains in salt water a short time.  Cover with clear water and
  remove membrane.  Drain; beat in other ingredients with spoon.  If
  too thin, add a small amount of flour; if too thick, add small amount
  of milk.  Fry on griddle until well done, turning once.  Serve on
  buns, of course.
  Ramdy Rigg
MMMMM
 


... The young know the rules, the old know the exceptions.
___ Blue Wave/QWK v2.12

-!- GEcho 1.00
 ! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20244                                        Date: 04-12-94  21:59
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Braised Lamb
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Slavonija Braised Lamb
 Categories: Main dish, Meats, Croatian
      Yield: 1 recipe

      3 lb Lamb shoulder
           -- cut into 1-inch cubes
      3 tb Butter or margarine
    1/3 c  Chopped onion
      1 tb Paprika
      1 tb Tarragon
           Salt
    1/2 c  Water or stock
      1 c  Sour cream

MMMMM--------------------------SPAETZLE-------------------------------
      3    Eggs; slighty beaten
      1 pn Salt
      1 c  Flour (about)

  Brown lamb slowly in butter, adding additional butter if needed; add
  onon and paprika.  Saute 2 or 3 minutes, then add vinegar, salt and
  stock. Cover and simmer until meat is tender, about 45 minutes.  Stir
  in sour cream and heat to serving temperature.  Serve with Spaetzle
  or noodles.

  SPAETZLE:  Mix eggs, salt and flour together to form a fairly stiff
  dough. Pat out into a rectangle about 1/8 inch thick on a damp
  breadboard.  With a damp table knife, cut into strips 1 inch wide.
  Cut or pinch off 1 inch pieces and drop into a kettle of boiling,
  salted water.  When the dough omes to the surface, they are done.
  Drain in a colander and quickly turn into a hot bowl or casserole.
  Sprinkle with butter or buttered crumbs; toss lightly and serve with
  any sauced meat dish.

  Source: Katica Biglbauer
  "Our Favorite Recipes" St. Anthony Croatian Catholic Church
  Typed for you by Karen Mintzias

MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20259                                        Date: 04-12-94  20:35
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Eric Hansen                                  Mark:                     
  Subj: Brownie With Twist CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 08 Apr 94  06:22:53, ERIC HANSEN <=-
 -=> spoke to ALL about COOKING BBS <=-

 EH> Have CompuServe membership and will check it out there but wonder if
 EH> there are other cooks online interested in sharing ideas, recipes,
 EH> hints, etc. Your advise would be appreciated!

 There are lots of people on this echo that will be glad to share
 recipes and ideas.  Welcome.  What types of food are you interested
 in.

 Here is a brownie recipe that has a twist.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Brownie Peanut Butter Cups
 Categories: D/g, Dessert, Cake, Boat
      Yield: 12 servings
 
     21 oz Fudge Brownie Mix
     12    Candy, Reeses miniature
           Peanut butter cup; unwrapped
           Eggs*
           Oil*
           Water*
     12    Paper muffin cups
 
  *Follow directions on box for oil, egg, and water
  
  Heat Oven to 350. Line 12 muffin cups with paper baking cups.
  
  In large bowl, combine brownie mix, water, oil and egg.
  
  Fill prepared muffin cups 2/3 full.
  
  Press unwrapped peanut butter cup into batter until top edge of candy
  is even with batter.
  
  Bake at 350 for 30 - 35 mins or until brownie is set.
  
  Do not over bake. Cool in muffin tin.
  
  Makes 12 cupcakes.
  
  If smaller brownie mix is used, follow directions on box, but you
  probably will come up shy of 12 muffins.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
  Converted by MMCONV vers. 1.50
 
MMMMM
 

 EH> Also-----for a newcomer....what is the scoop on recipe software?

 You will see a variety of formats posted.  The top two favorites seem
 to be MealMaster and Qbook.  Both are shareware and should be
 available for download from a variety of boards.  If you cannot find
 them locally, give a shout and we will help you find them.

 Meal Master is the format we used above.  The MealMaster program has
 many features, allowing search of the data base under multiple
 criteria, resizing of recipes, helps making grocery lists and much
 more.  The Qbook program allows for more free form in its recipe
 input and uses compression to pack more recipes onto your disk.  Both
 programs have their devotees (not quite as bad as the Chili wars
 though <G> ).  We use and have registered both programs.

 Many recipes are posted in other formats or in free form format.
 What I and others do is to use a conversion program as an aid to
 converting those recipes into MM format.  I prefer MMCONV, but
 others have strong followings as well.  You could register both
 MMCONV and MMMENU (which helps with conversion and more) for less
 than the price of a large Cicero's Pizza Pizza.  If you can get it,
 all are discussed on the new Meal-Master echo.

             Dale



... Shipwrecked on Hesperus in Maryland. 16:57:45 12 Apr 94        
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20203                                        Date: 04-12-94  11:09
  From: Debra Bouey                                  Read: Yes    Replied: No 
    To: Sylvia Steiger                               Mark:                     
  Subj: cheesecake
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
On (10 Apr 94) Sylvia Steiger wrote to Debra Bouey...

 SS> Why not both?  Post what you have now, and then with refinements added
 SS> later?

Okay, here goes--I haven't even bothered to input them into mm yet
'cause I'm still diddling with them.

"Cheesecake" #1:

2 32-oz cartons yogurt, 1 low-fat vanilla, 1 non-fat plain
1/2 c honey (adjust to taste if you prefer a sweeter c'cake)
1 ts vanilla extract
3 tb corn starch
3 lg eggs (or you can substitute an equivalent quantity of egg
whites--the second batch I baked I used only _2_ eggs without any
noticeable difference)

Drain whey from yogurt in fridge for a minimum of 24 hrs (I drained
mine for about 30 hours). I've found it's best to use Dannon yogurt 
'cause it doesn't have gelatin in it and it drains and thickens 
easily.

Crust: For both batches I used low-fat bran muffin crumbs moistened
with just enough apple juice to hold it together (water would
probably work just as well). First time I used a 9" springform pan
(about 1-1/2 cups of crumbs), second time I opted for a 7"x3"
s'form pan and a higher c'cake--I reduced the amount of muffin
crumbs for crust accordingly ('bout 1 cup).

Preheat oven to 300F (my springforms are dark, non-stick, so I 
stayed on the scant side of 300 with my oven thermometer, BTW).

Used my KA mixer to thoroughly blend all the ingredients for the 
filling. Baked it [9" pan] for 65 minutes, turned oven off and let 
it sit for another 15 minutes, set it on a rack to cool, then 
removed the collar and popped it in the fridge for 4 hrs 'fore I 
let Rich at it.

Results: It produced a dense c'cake, but Rich said it wasn't as
rich as the usual (is any substitute gonna ever be as rich as cream
cheese? <g>) and he liked that cause he could eat more--figures ;)--
It had a noticeable "tang" to it so I'll probably increase the
honey a bit on the next go-round. Doesn't seem to be a need to use
more than 2 eggs either. FYI, Rich ate both the c'cakes plain
without any fruit topping--next batch I'll probably thicken some
crushed pineapple (in its own juice) or something similar and top
with that which may make the tang less noticeable (I'd really
rather use non-fat plain yogurt altogether, if possible).


"Cheesecake" #2:

Same as above 'cept I used a 7"x3" springform pan, 2 32-oz cartons
of low-fat _vanilla_ yogurt, substituted a scant 1/2 cup of maple
syrup for the honey, eliminated the vanilla extract and cut the
eggs to only 2. Adjusted cooking time--this one baked at the _very_ 
slight side of 300 for 65 minutes, then down to between 275-300 
(closer to 275) for another 30 minutes, then turned oven off and 
let it sit another 20 minutes.

Results: A _very_ dense c'cake and no "tang", but added sugar and 
fat using the l-f vanilla yogurt. Neither of us could taste any
maple flavor and, again as above, I'll probably add a bit more 
maple to my next batches. Rich liked both batches, but preferred 
this one and I couldn't figure out from asking him whether it was 
simply because it was thicker in the smaller pan or 'cause he 
preferred the taste.

Oh, FYI, the next batch I'm likely to take a run at an all non-fat
yogurt c'cake and I'll increase the honey and/or maple syrup to at
least 1 cup (which means I'll prolly have to up the corn starch a
tad too).

I warned you it was "flexible" <g>...

Debra
74241.3502@compuserve.com - FamilyNet 8:200/403

... A thief believes that everybody steals.

-!- PPoint 1.80
 ! Origin: Deb's Point - New Orleans, LA (1:396/1.15)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20241                                        Date: 04-12-94  21:41
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Patricia Lange                               Mark:                     
  Subj: Chili sauce
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 10, 1994, Patricia Lange wrote to All:

PL> I'm hoping somebody can help me find a simple recipe for
PL> chili sauce. I'm not looking for something fancy or in great

Maybe one of these?

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cocktail Sauce
 Categories: Sauces, Relishes
      Yield: 10 servings

     14 fl Catsup (1 bottle)
      2 tb Horseradish (prepared)
      1 tb Lemon juice
    1/2 ts White pepper

  Mix well (using a whisk, if possible). Serve with your favorite
  seafood or chicken dishes.

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: SEAFOOD COCKTAIL SAUCE
 Categories: Seafood, Sauces, Kump
      Yield: 1 batch

      1 c  Prepared salsa or ketchup
      1 tb Horseradish (or dbl. amt.)
      1 tb Lemon juice
      3 ds Hot pepper sauce

  This is a basic seafood cocktail sauce, although using salsa in place
  of ketchup will give it an interesting twist.
 
  MIX ALL INGREDIENTS together and let stand 1/2 hour before serving.
 
  Makes 1 1/4 Cups
 
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20199                                        Date: 04-11-94  16:21
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Anthony Watson                               Mark:                     
  Subj: Crackers
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

-=> On Apr 10, 1994, Anthony Watson wrote to All:

AW> if anyone has a recipes for home-made crackers? Any kind

Sure!  Help yourself...

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Sesame Cheddar Sticks
 Categories: Snacks, Crackers, Appetizers
      Yield: 36 crackers

  1 1/2 c  All-purpose flour; unsifted
    1/2 ts Salt
      2 tb Sesame seeds
      1 c  Shredded cheddar cheese
    1/2 c  Butter or margarine
      3 tb Worcestershire sauce
      2 ts Cold water

  In a mixing bowl, combine flour, salt and sesame seeds.  Cut in
  cheese and butter.  Sprinkle with Worcestershire and water.  Stir
  together with fork until mixture clings to side of bowl.  Shape into
  ball; handle lightly. On lightly floured board, roll out dough
  1/4-inch thick.  Cut into 3- by 1/2-inch strips.  A zigzag cutter
  lends a nice touch.  Place on ungreased baking sheets and bake in
  preheated 450 F oven 8 to 10 minutes until golden.  Remove to racks,
  cool.
 
  Posted by Karen Mintzias

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Whole Wheat Sesame Crackers
 Categories: Breads, Appetizers, Snacks, Vegan
      Yield: 72 crackers

      6 tb Sesame seeds; plus...
    1/2 c  Sesame seeds
      1 c  Water
      3 tb Canola or safflower oil
      1 ts Fine sea salt
  2 1/2 c  Whole wheat flour
    1/2 ts Nonaluminum baking powder

  Surprise your family or guests with freshly baked crackers.  For
  special occasions, use cookie cutters to make them into imaginative
  shapes.  Serve them with a dip for an appetizer or pack them in a
  lunch.  Crackers will keep for two to three weeks stored in an
  airtight container.  If the crackers lose some of their crispness,
  heat them at 250 F for about 5 minutes.
 
  DIRECTIONS:
  ===========
  Position two racks in the center and the bottom third of the oven, and
  preheat the oven to 350 F.
 
  Spread 2 tablespoons sesame seeds on each of three unoiled baking
  sheets. This will prevent the crackers from sticking and will give
  them a delicious crisp bottom.
 
  Put the water, oil, and salt in a small bowl until combined. Stir in
  the 1/2 cup sesame seeds.  Add the water-oil mixture and mix to form
  a rough dough.  Knead the dough in the bowl to form a ball, and turn
  out onto a lightly floured work surface.
 
  Lightly flour a rolling pin.  Roll the dough out into a 22- by 14-inch
  rectangle, about 1/16-inch thick.  Using a fork, prick the dough all
  over to release trapped air and keep the dough flat.  With a pizza
  wheel or sharp knife, cut the dough into 2-inch squares or other
  shapes, or cut shapes with a 2-inch cookie cutter.
 
  Using a spatula, transfer the crackers to the prepared baking sheets.
  Bake until the crackers are light brown and firm to the touch, 15 to
  20 minutes, switching the positions of the sheets halfway through the
  baking time.  When the first two sheets are finished, remove them,
  and bake the third one as directed.  Cool completely.
 
  Source: May All Be Fed - by John Robbins
  (including recipes by Jia Patton & Friends)
  Typed for you by Karen Mintzias

MMMMM


-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20200                                        Date: 04-11-94  16:47
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Anthony Watson                               Mark:                     
  Subj: Crackers
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Chevre Crackers
 Categories: Appetizers, Breads, Misc
      Yield: 36 servings

    1/2 c  Unsalted butter; room temp
      4 oz Goat cheese; room temp
      2 tb Freshly grated Parmesan
      1 c  All-purpose flour
    1/2 ts Salt
      1 pn Cayenne pepper

     Preheat oven to 375 deg. Blend butter and both cheeses in processor
  until smooth. Add remaining ingredients. Process until just blended
  using on/off turns. Transfer mixture to pastry bag fitted with medium
  star tip (no. 4). Pipe in 2-inch-long strips on ungreased baking
  sheet. Bake until edges begin to brown, about 8 minutes. Cool on
  rack. Store in airtight container.
 
  (The Fergusons) (C) 1987 Bon Appetit Publishing Corp.
  Compliments of Fred Peters

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: VERMONT CHEDDAR AND MAPLE CRACKERS
 Categories: Appetizers, Breads, Snacks, Pruess
      Yield: 8 servings

      2 c  Shredded sharp Cheddar
  2 1/2 oz Chopped pecan pieces
    1/3 c  Mayonnaise
      1 tb Maple syrup
    1/2 ts Worcestershire sauce
     36    Whole-grain crackers

  MIX THE CHEESE, PECANS, mayonnaise, maple syrup and Worcestershire
  sauce together in a medium-sized bowl. Spread the mixture by rounded
  teaspoonfuls evenly on the crackers. Place the crackers on a flat pan
  or cookie sheet and run it under the broiler until the cheese is
  melted and bubbling. Transfer the crackers to a plate and serve at
  once. Makes 3 dozen puffs.
 
  JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: LAVASH (ARMENIAN CRACKER BREAD)
 Categories: Breads
      Yield: 8 servings

      1 pk Dry yeast
  1 1/2 c  Warm water
      1 ts Salt
      2 c  All-purpose flour
      2 c  Whole wheat flour
           Toasted sesame seeds

  Sprinkle yeast into warm water in large bowl and stir until
  dissolved. Add salt. Combine all-purpose and whole wheat flours and
  add enough to yeast mixture to make stiff dough. Turn out on floured
  surface and knead until smooth and elastic, 8 to 10 minutes. Shape
  into ball. Place in greased bowl and turn to grease top. Cover and
  let rise until doubled in bulk, about 1 1/2 hours. Punch down and let
  rise again until doubled, about 30 minutes. Divide dough into 8
  pieces and roll each out on lightly floured surface to very thin
  circle about 9 inches in diameter. Place, one at a time, on baking
  sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or
  until bread appears dry, lightly browned and blistered. Run palest
  side under hot broiler until lightly browned. Cool and store in dry
  place.
 
  (C) 1992 The Los Angeles Times

MMMMM





-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20324                                        Date: 04-12-94  12:34
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Anthony Watson                               Mark:                     
  Subj: Crackers
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Anthony:
AW>Hello, I'm rather new to this conference, but was wondering if
AW>anyone has a recipes for home-made crackers? Any kind will do.

Welcome to the cooking Echo. Here's some cracker recipes as requested:
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Saltines and Family
Keywords: crackers, breads

Makes about 11 dozen 2" saltines

Use this dough to make a whole range of crackers - saltines; oyster
crackers; and big, round sea toast crackers.

3 Tbs shortening                        2 Tbs butter
about 3 1/2 cup unbleached flour        1 tsp baking powder
3/4 tsp salt                            1/4 tsp sugar
1 egg white, beaten to a loose froth    1 cup whole milk
kosher, sea, or table salt

Melt the shortening and butter together; let cool.  Sift 1 3/4 cup of the
flour into a lg mixing bowl along with the baking powder, salt, and
sugar; make a well in the center and pour in the shortening and butter;
stir to combine, then stir in the egg white.  Add the milk and beat
vigorously to smooth out some of the lumps, then gradually sift in
enough flour to make a dough that will be stiff enough to roll out.
Form the dough into a ball; knead it for 10 min on a floured surface
until it is smooth and satiny.  Divide the dough into 2 equal balls,
wrap each in wax paper and let them rest at room temperature for 20 - 30
min.

On a floured surface, roll the first dough ball out as thinly as you
possibly can.  Cut the dough into 2" squares using a pizza cutter, a
ravioli wheel, or a very sharp, greased knife; save the scraps.  Place
the dough squares just slightly apart from each other on ungreased
cookie sheet.  Sprinkle the squares with salt to taste and pat them to
embed the salt.  Prick each square several times with a fork.  Bake in a
preheated 375F oven for 15 to 20 min until just slightly browned.
Repeat for remaining dough ball and scraps.

SEA TOAST

After the dough has rested, pinch off pieces about 1 1/2 to 2" round.
On a floured surface, roll each piece into the thinnest free-form circle
possible.  Place the circles on an ungreased cookie sheet; prick with a
fork and bake at 375F for about 15 min.  Very crispy and perfect for
cheese or soups.  Makes about 2 dozen.

OYSTER CRACKERS

One rested dough ball at a time, roll the dough out as thinly as
possible; transfer to a cookie sheet.  Cut the dough into diamond
shaped, 1" crackers with a ravioli wheel or a pizza cutter; there is no
need to separate the crackers as the dough's elasticity will do the job.
Salt, embedded and gently prick the diamonds as previously described.
Bake as directed for about 10 min.

-End Recipe Export-
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Honey Graham Crackers
Keywords: cracker, snack

Ingredients:
2 cups all-purpose unbleached flour           1/3 cup whole wheat flour
1/2 cup dark brown sugar, tightly packed      3/4 tsp baking soda
1/2 tsp salt                                  1/2 stick butter, in 4 pieces
1/3 cup honey                                 1 tsp vanilla extract
5 Tbl water
Directions:
Use the metal blade of your food processor to combine the
flours, brown sugar, soda, salt and butter, about 10 pulses. Add
the remaining ingredients, pulse 5 times, then process until
the mixture forms a mass, about 20 seconds. Remove the
dough, press it into a ball and divide it in half. Cover one half
with plastic wrap.
Preheat the oven to 325 degrees.
Roll out the other half on a buttered rimless 14x17 inch baking
sheet. Lightly flour the surface of the dough and roll until it is
very thin and covers the baking sheet. Use the sharp side of a
knife to cut the dough into 3 inch squares, then use the dull
side of the knife to divide the squares in half. Prick evenly
with a fork. Bake until evenly browned and firm to the touch,
about 12-15 minutes. Repeat with the remaining dough on a
second baking sheet.
Follow the scored lines to cut the crackers apart while warm;
they will crisp as they cool. Gently lift them from the baking
sheet with a spatula. Separate the crackers and store in air-
tight containers.
Makes about 50 crackers.

-End Recipe Export-
 * SLMR 2.0 *


-!- WM v3.10/92-0268
 ! Origin: Glen Burnie Windows BBS, Md. (410)969-1914  (1:261/1165)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20251                                        Date: 04-12-94  02:09
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Anthony Watson                               Mark:                     
  Subj: Crackers CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 10 Apr 94  10:18:00, Anthony Watson <=-
 -=> spoke to All about Crackers <=-

More crackers:
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Saltines and Family
Keywords: crackers, breads

Makes about 11 dozen 2" saltines

Use this dough to make a whole range of crackers - saltines; oyster
crackers; and big, round sea toast crackers.

3 Tbs shortening                        2 Tbs butter
about 3 1/2 cup unbleached flour        1 tsp baking powder
3/4 tsp salt                            1/4 tsp sugar
1 egg white, beaten to a loose froth    1 cup whole milk
kosher, sea, or table salt

Melt the shortening and butter together; let cool.  Sift 1 3/4 cup of the
flour into a lg mixing bowl along with the baking powder, salt, and
sugar; make a well in the center and pour in the shortening and butter;
stir to combine, then stir in the egg white.  Add the milk and beat
vigorously to smooth out some of the lumps, then gradually sift in
enough flour to make a dough that will be stiff enough to roll out.
Form the dough into a ball; knead it for 10 min on a floured surface
until it is smooth and satiny.  Divide the dough into 2 equal balls,
wrap each in wax paper and let them rest at room temperature for 20 - 30
min.

On a floured surface, roll the first dough ball out as thinly as you
possibly can.  Cut the dough into 2" squares using a pizza cutter, a
ravioli wheel, or a very sharp, greased knife; save the scraps.  Place
the dough squares just slightly apart from each other on ungreased
cookie sheet.  Sprinkle the squares with salt to taste and pat them to
embed the salt.  Prick each square several times with a fork.  Bake in a
preheated 375F oven for 15 to 20 min until just slightly browned.
Repeat for remaining dough ball and scraps.

SEA TOAST

After the dough has rested, pinch off pieces about 1 1/2 to 2" round.
On a floured surface, roll each piece into the thinnest free-form circle
possible.  Place the circles on an ungreased cookie sheet; prick with a
fork and bake at 375F for about 15 min.  Very crispy and perfect for
cheese or soups.  Makes about 2 dozen.

OYSTER CRACKERS

One rested dough ball at a time, roll the dough out as thinly as
possible; transfer to a cookie sheet.  Cut the dough into diamond
shaped, 1" crackers with a ravioli wheel or a pizza cutter; there is no
need to separate the crackers as the dough's elasticity will do the job.
Salt, embedded and gently prick the diamonds as previously described.
Bake as directed for about 10 min.

Shared from the files of Earl Shelsby

-End Recipe Export-


... Shipwrecked on Hesperus in Maryland. 01:09:25 12 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20250                                        Date: 04-12-94  02:16
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Anthony Watson                               Mark:                     
  Subj: Crackers CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 10 Apr 94  10:18:00, Anthony Watson <=-
 -=> spoke to All about Crackers <=-

 AW> Hello, I'm rather new to this conference, but was wondering if
 AW> anyone has a recipes for home-made crackers? Any kind will do.

 Hi Anthony, welcome to the National Cooking Echo.  Here are three
 recipes I have not had the time to try yet,  but they thought may be
 of interest to you.

Two this message; one next message:

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: FONDUE CRACKERS
 Categories: Crackers
      Yield: 80 servings
 
  1 1/2 c  All-purpose flour
    1/4 ts Salt
    1/4 ts Freshly ground pepper
    1/8 ts Nutmeg
      4 tb (1/2 stick) butter or
           Margarine, softened
    1/2 lb (8 ounces) Swiss cheese,
           Shredded (2 to 2-1/2 cups,
           Loosely packed)
    1/4 c  Water
 
  "If you want the flavor of cheese fondue, but don't want the fuss and
  commotion, try these crackers. You may never bother with the real
  thing again. These cheese crackers are very rich, but very light.
  They are excellent with a light Alsatian Gewurztraminer or Grey
  Riesling. 325~F. 25 to 30 minutes Preheat the oven to 325~F.
  
  In a large bowl or in the food processor, mix the flour, salt,
  pepper, and nutmeg. Cut in the butter until the mixture resembles
  coarse meal. Add the cheese and blend until it is evenly coated. Blend
  in the water to form a dough that will hold together in a cohesive
  ball.
  
  Divide the dough into 2 equal portions for rolling. On a floured
  surface of pastry cloth, roll out to about 3/8 inch thick. Cut into
  bite-sized squares (about 1 inch by 1 inch). Arrange on an ungreased
  sheet, making sure the edges of the crackers are not touching.
  
  Bake for 15 minutes. Turn the crackers over and continue baking
  another 10 to 15 minutes, until medium brown. These crackers should
  be crisp. Cool them on racks. Yield: 70-80.
  
  VARIATIONS: For a more traditional fondue taste, add 1 teaspoon
  Kirsch or cherry liqueur when adding the water. And use two different
  types of Swiss cheese, such as Gruyere and Emmenthaler.
  From: Jr Byers
MMMMM



-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Oatmeal Crackers
Keywords: Oatmeal, Breakfast, Crackers, Bread, Kids

Ingredients:
1 cup lard                    1 cup sugar
1 egg                         1 tsp vanilla flavoring
1/2 tsp lemon flavoring       3 cups quick rolled oats
2 tsp milk                    1 1/2 cups flour
1 tsp salt                    1 tsp soda

Directions:
Cream shortening and sugar together well, and then add the egg and
flavoring. Stir in the oats and milk. Sift together the flour, salt
and soda and add the creamed mixture. (You probably will have to use
your hands to work in dry ingredients thoroughly. Shape into rolls,
wrap in waxed paper and store in the refrigerator. When ready to bake,
slice thinly and bake on greased cooky sheet at 375 degrees until
lightly browned.

From the files of Earl Shelsby

-End Recipe Export-
 
... Shipwrecked on Hesperus in Maryland. 01:06:00 12 Apr 94      
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20345                                        Date: 04-13-94  09:11
  From: Jody Sasse                                   Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: crazy cake
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This is one of several recipes that I used in institutional cooking. They make
about 100 servings per recipe.
*
Title: Crazy Cake
Keywords: cake, chocolate,lg. quantity
  ingrediants:
12 c. flour
8 c. sugar
24 T. cocoa
4 tsp. salt
8 tsp. soda
8 T. vivegar
8 tsp. vanilla
2 2/3 c. oil
8 c. cold water
  Put all the ingrediants in a bowl and mix it up.  makes one bakers sheet
cake or 2 10" pans.  
325* convection oven
350* regular oven
*
*
Title: Carrot Gold Cake
Keywords: cake, carrot, lg. quantity
  blend together the following ingrediants:
8 c. flour
8 tsp. soda
6 tsp. salt
8 tsp. cinnamon
8 c. sugar
   mix together and add to the first mixture:
6 c. oil
16 eggs
   add mixing well:
8 c. grated carrots
32 oz. crushed drained pineapple
4 c. cocoanut
2 c. crushed nuts, opt.
  bake at 325* convection or 350* regular oven
   makes one bakers sheet cake pan or 2 10" pans
Frosting:
  2 c. margarine
  32 oz. cream cheese
  4# powdered sugar
  4 tsp. vanilla
ENJOY!
Jody Sasse
-!- xMail 1.00/Pro
 ! Origin: Mike's Mansion (503) 760-3777 Portland,OR  (1:105/81)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20242                                        Date: 04-12-94  21:55
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Croatian recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
If you're not connected to COOKFDN, I've just put a file of Croatian recipes
online here.  CROATIAN.ZIP contains 34 recipes from a local church's cookbook,
and is available here for downloading or freq 23 hours a day.

Here's a sample, if anyone has a specific request, let me know and I'll try to
post.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Poppy Seed Kolache
 Categories: Desserts, Croatian
      Yield: 60 pieces

      3 c  Flour
    1/2 c  Ground almonds
  1 1/2 ts Baking powder
    1/4 ts Salt
    1/2 c  Sugar
      1 c  Butter
      1    Egg
      1 tb Lemon juice
      1 ts Grated lemon peel
      2 tb Water

MMMMM---------------------POPPY SEED FILLING--------------------------
      1 c  Poppy seed
    1/2 c  Milk
    1/4 c  Honey
    1/3 c  Chopped dates
    1/3 c  Chopped nuts
      1 ds Cinnamon

  Mix the first five ingredients and the lemon peel; cut in the butter
  until mixture is crumbly.  Combine the egg, lemon juice and water to
  add to the flour mixture.  Knead lightly into a ball; divide into 8
  parts.  Roll out each part on a floured board until it is 1/4 inch
  thick, then cut into 4 inch square.  Spoon about 1 teaspoon Poppy
  Seed Filling into the center of each square.  Bring two ends together
  to form a cylinder.  Pinch together to seal.  Place on a greased
  baking sheet and brush with milk.  Bake at 350 F for 15-20 minutes.

  FILLING: Combine all ingredients in a saucepan; cook over low heat
  until thick, stirring often.  Cool and it's ready to use.

  NOTE: Any cooked fruit or jam may be used instead of Poppy Seed
  Filling.

  Source: Rose Marie Miller
  "Our Favorite Recipes" St. Anthony Croatian Catholic Church
  Typed for you by Karen Mintzias

MMMMM




-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20255                                        Date: 04-12-94  13:44
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Jeannine Porter                              Mark:                     
  Subj: Easy Chicken CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 11 Apr 94  13:54:26, Jeannine Porter <=-
 -=> spoke to All about Ranch Style Stew <=-

 JP> Ranch Style Stew

 Snagged the above recipe and sounds like this family will enjoy it.

 Here is a chicken recipe that always goes over great at any
 gathering.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Company Chicken
 Categories: D/g, Chicken, Boat
      Yield: 6 servings
 
      6 lg Chicken, breasts, boneless,
           Skinless
    1/2 lb Ham, sliced, deli, lean
      2 cn Soup, cream of chicken;
           Undiluted
     16 oz Sour Cream
           -paprika
 
  Place a few slices of ham on bottom of lightly greased or sprayed
  flat bottomed baking pan in single layer.  Wrap one slice of ham
  around each chicken breasts.  Lay on top of ham slices.
  
  Mix sour cream and soup together.  Pour soup mixture over
  chicken, sprinkle with paprika
  
  If made in advance -- cover and refrigerate for up to 12 hours
  
  Place in  225 degree oven, uncovered for 3 hours.  Serve with
  rice or noodles.
  
  Great Company or Casual Dish.
  
  Serves 4 - 6 people depending on size of breasts and appetite
  LOWER FAT VERSION:
  substitute low fat sour cream and chicken soup.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
  Converted by MMCONV vers. 1.50
 
MMMMM
 






... Shipwrecked on Hesperus in Maryland. 12:43:12 12 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20339                                        Date: 04-13-94  17:42
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Karen Mintzias                               Mark:                     
  Subj: Echo Stats
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
JD>      Posts                Name           Average Size      Address
JD> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
JD>       36            Sylvia Steiger          1473
JD>       35            Karen Mintzias          2273
JD>       20              Joann Pierce          1275

Nyah nyah!  I posted more messages than you!  (which surprises the heck
out of me, actually)

I also posted more messages than the moderator -- hmmm, wonder how good
an idea that is?

<big g>

I also made your cashew loaf.  I loved it, Peter was indifferent, the
kids weren't wild about it.  Next time, though, I'll use a LOT more
mushrooms!  I have some questions in my "comments" though:

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Layered Cashew & Mushroom Loaf
 Categories: Vegetarian, Main dish, Tested
      Yield: 8 servings

      1 tb Oil
      1 sm Onion; finely chopped
      8 oz Cashew nuts
      4 oz Breadcrumbs, pref. wholewht.
      1    Eggs
      3 md Parsnips; cooked & mashed
    1/2 ts Rosemary
    1/2 ts Thyme leaves
      1 ts Yeast extract
    1/2 c  Stock
           Salt
           Black pepper
      2 tb Butter
      8 oz Mushrooms; chopped
           Oil; to grease pan

  Use potatoes in place of parsnips when parsnips are not in season.  If
  using fresh herbs, double the amount.

  Heat oil and fry onion and garlic till soft.  Grind cashews in a nut
  mill, blender or mincer then mix with breadcrumbs.  Beat egg well and
  add to dry ingredients.  Mix in parsnips (or potatoes) and herbs.
  Add fried onion and garlic.  Be sure to scrape in all the juice as
  the loaf can get a little dry during baking.  Dissolve the yeast in
  stock and add to other ingredients.  Season well.

  Preheat oven to 350 F (180 C, gas mark 4).  Melt butter in skillet and
  saute the mushrooms till they are soft. Grease a 2 pound loaf pan then
  press in half the loaf mixture.  Cover with the mushrooms and top
  with the rest of the nut mixture.  Press down firmly.  Cover with
  aluminum foil and bake for 1 hour.

  When cooked, let stand for 10 minutes and then turn onto a plate.
  Slice and serve.  Excellent hot or cold.  It also freezes well.  To
  freeze, slice into portions, wrap in foil and toss in freezer.  To
  re-use, thaw, then heat in a medium oven till hot.

  Karen's notes: I think this one is my favorite vegetarian recipe.  No
  matter how many times I make it, I *never* get tired of it.  Any
  leftovers can be refrigerated to make a nice pate' the next day.

  Sylvia's notes: I used plain water instead of stock, instant mashed
  potatoes instead of cooked parsnips, and didn't bother with the yeast
  extract.  I also ground the rosemary, and used an 8"x8" pan for 8
  servings instead of a loaf pan (because I didn't have one).  It was
  very tasty, flavorful and satisfying.  But I have some questions: (1)
  how do you know when it's through baking?  Mine didn't brown or
  anything (2) how do you turn it into a pate?

  Posted by Mark Satterly in Fidonet Intercook

  Posted 07-30-93 by KAREN MINTZIAS on L-Cuisine

  From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
  Cookbook and PlanoNet Lowfat & Luscious echoes

MMMMM


 * SLMR 2.1a * Deja Moo: the feeling you've heard this bull before


-!- FidoPCB v1.5 beta-'j'
 ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20341                                        Date: 04-11-94  23:41
  From: Lynda Weaver                                 Read: Yes    Replied: No 
    To: Kathy Pitts                                  Mark:                     
  Subj: English food
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Kathy, Have saved and enjoyed so many of your recipes thought I would send
this for you and Sylvia.

                               BANGERS

3 1/4 lbs pork, monced
1 lb fresh white bread crumbs
1 tsp fresh ground pepper
grated rind of 1/2 lemon
1/2 tsp grated nutmeg
6 fresh sage leaves chopped
1/2 tsp chopped winter savory
1/2 tsp dried marjoram

Mix the pork with the other ingredients in a large bowl. Add enough water to
make a mixture with a soft piping constistency. Fill sausage skins. Allow
sausages to mature overnight..

I have not tried the afore mentioned, but I have this one, and it is 'almost'
perfect. I have had them many times in England, and most British shops here in
S. Fl carry them, albiet frozen. Call around to pubs ect.

                                   BANGERS

1/2 lb lean pork
1/2 lb lean veal
6 ox pork fat
3 slices white bread
1 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1/8 tsp nutmeg and mace
1/8 tsp thyme
1/8 tsp marjoram
1 tsp sage
1 tsp finely grated lemon peel
1 large egg

Combine all ingredients in bowl until well mixed. Fry up a small amount to
check for taste of spices. Adjust as needed. Fill sausage casings,be sure and
prick casings at least once. Leave overnight in refrigerator (if you can). I
ususally poach the sausages  and then brown.

Enjoy!
then brown. Paaching gets rid of some of the fat
-!- MacWoof Eval:10Mar94
 ! Origin:  (1:369/114.5@fidonet)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20269                                        Date: 04-11-94  11:22
  From: Jody Sasse                                   Read: Yes    Replied: No 
    To: Joann Pierce                                 Mark:                     
  Subj: fish
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Well, mommy I lost your letter somewhere in the black hole of a computer,
mine. So here's the recipe again.............
Title: Ozark Carp
Keywords: Ozark, fish
   "Sum smart-alecky city feller give me this recipe. I've tried it an' don't
hanker fer it, but Pa said it was th' best he ever et."
    Use one 12" pine board cleaned well. Butter the board all over. Clean carp
and place on board. Add salt, pepper, bay leaf, parsley, and thyme to taste.
Bake in moderate oven(350*) for one hour. When done to a golden brown remove
from oven. Carefully remove carp from board, then throw carp away and eat
board. 
     taken from: MA'S COOKIN' MOUNTAIN RECIPES
     shared by Jody 
-!- xMail 1.00/Pro
 ! Origin: Mike's Mansion (503) 760-3777 Portland,OR  (1:105/81)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20256                                        Date: 04-12-94  13:55
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Randy Rigg                                   Mark:                     
  Subj: Florida
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 09 Apr 94  16:25:00, Randy Rigg <=-

  Hi Randy:

  Hope you have a great reunion with your birth mother.  Let us know
  when you get back and that package will be on its way to you.

 RR> ... 1 week remains before meeting my mother for the 1st time in 44
 RR> years.

  Here is an easy chicken recipe for you

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Nutty Chicken Fingers
 Categories: Low-cal, Main dish, Poultry
      Yield: 5 servings
 
    1/3 c  Cornflakes crumbs
    1/2 c  Finely chopped Pecans
      1 tb Parsley flakes
    1/8 ts Salt
    1/8 ts Garlic powder
     12 oz Chicken Breast Halves  *
      2 tb Skim Milk
 
  * 12 ounces boned skinless chicken breast halves, cut into 1x3" strips
  In a shallow dish combine cornflakes crumbs, pecans, parsley, salt,
  and garlic powder. Dip chicken in milk, then roll in crumb mixture.
  Place in a 15x10x1" baking pan.
   Bake in a 400 deg F. oven for 7-9 minutes or till chicken is tender
  and no longer pink.
  *********************************************************** per
  serving: 217 calories, 23 g protein, 7 g carbohydrates, 10 g fat, 59
  mg cholesterol, 178 mg sodium, 245 mg potassium.
  From: Carl Berger
  ~--
 
MMMMM
 





... Shipwrecked on Hesperus in Maryland. 12:55:23 12 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20257                                        Date: 04-12-94  17:25
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Sarah Vyskocil                               Mark:                     
  Subj: French Silk Pie CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 09 Apr 94  23:22:00, Sarah Vyskocil <=-
 -=> spoke to All about French Silk Pie <=-

 SV> Does anyone have a recepie for French silk pie similar to the one
 SV> made by Baker's Square???

Are these anywhere close to what you are looking for.  Can you
describe it more?


MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: French Silk Pie
 Categories: Dessert, Pie, Pastry, Chocolate
      Yield: 1 servings
 
      1    Baked 10 " pie shell
      1 lb Butter, (so substitutes)
           -softened to room
           -temperature
      2 c  Granulated sugar
      4    Eggs
      4    Squares bitter chocolate,
           -melted and cooled to room
           -temperature
      1 ts Vanilla
 
  Cream butter (20 mins).  Add sugar, cream 20 mins more. Add eggs, one
  at a time, beating 5 minutes after each addition.  Add melted
  chocolate, beat 5 minutes. Add vanilla, beat 5 mins.  pour into baked
  pie shell. chill overnite for filling to firm and flavours to mellow.
  top, if desired, with unsweetened whipped cream and chocolate curls.
  (rather like gilding the lily!)
  
  1/2 recipe --> 1 8" pie shell
  From: Marge Clark                     Date: 20 Mar 94
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: French Silk Chocolate Pie
 Categories: Dessert, Pie, Chocolate
      Yield: 1 pie
 
      1    Pie shell, baked and cooled
    1/2 c  Butter
    3/4 c  Sugar
      1 oz Chocolate square *
      1 ts Vanilla
      2    Eggs
           Whipped cream and walnuts
           - for topping, optional
 
  * NOTE: the book did not specify what type of chocolate to use.
  
  Make your favorite single 8 inch pie shell.
  
  Cream butter, add sugar slowly, creaming well.
  Blend in melted and cooled chocolate and vanilla.
  Add eggs, one at a time, beating 5 minutes after each addition.  With
  electric mixer use medium speed.
  Turn into cooled, baked pie shell.  CHill 1 to 2 hours.  Before
  serving top with whipped cream and walnuts, if desired.
  
  From: 100 Prize Winning Recipes, from Pillsbury's 3rd Grand National
  contest.  First edition, 1952.
  
  Comment in book: submitted by Mrs. K. E. Cooper, Silver Spring,
  Maryland.  Mrs. Cooper won $1,000 for this recipe.
  
  Typed by Dale & Gail Shipp, Columbia Md.  1994.
 
MMMMM
 
... Shipwrecked on Hesperus in Maryland. 16:14:29 12 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20325                                        Date: 04-12-94  12:54
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Noel Montales                                Mark:                     
  Subj: Re: French Silk Pie
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Noel:
NM>SV>  Does anyone have a recepie for French silk pie similar to the one
NM>SV>  made by Baker's Square???

NM>Gee.. A familiar request I believe!  Well, what is it, *DOES* anybody?

I have no idea what Baker's Square French Silk pie is like, but here's a
recipe:

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: French Silk Pie
Keywords: dessertp, pie, pastry, chocolate

Ingredients:
1 baked 10 " pie shell
1 lb butter, (so substitutes) softened to room temperature
2 C granulated sugar
4 eggs
4 squares bitter chocolate, melted and cooled to room temperature
1 tsp vanilla
Directions:
Cream butter (20 mins).  Add sugar, cream 20 mins more. Add eggs, one at
a time, beating 5 minutes after each addition.  Add melted chocolate,
beat 5 minutes. Add vanilla, beat 5 mins.  pour into baked pie shell.
chill overnite for filling to firm and flavours to mellow.  top, if
desired, with unsweetened whipped cream and chocolate curls.


1/2 recipe --> 1 8" pie shell

-End Recipe Export-
 * SLMR 2.0 *


-!- WM v3.10/92-0268
 ! Origin: Glen Burnie Windows BBS, Md. (410)969-1914  (1:261/1165)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20184                                        Date: 04-10-94  17:15
  From: Gaye Levy                                    Read: Yes    Replied: No 
    To: Beth Gothro                                  Mark:                     
  Subj: Fruit Dip *CR*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BG>almost any recipe to be lo-fat. Would also be interested in
BG>a good fruit dip.

This makes a great fruit dip.  And yes, I use low-fat sour cream when I
make it.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: DEVONSHIRE CREAM
 Categories: Sauces
      Yield: 1 servings

      2 c  Sour cream
      2 tb Powdered sugar
      1 ts Vanilla extract

  Mix all ingredients in a bowl and chill. Serve with scones and big
  bowls of fresh berries OR service with as a dip with a fruit platter.
  This is a great appetizer for a brunch. This can be prepared 2 days
  ahead and refrigerate.

  From:  Gaye Levy  1:343/210  gaye.levy@greymatter.com

MMMMM
___
 X QMPro 1.52 X Behind every great man stands a woman; correcting him.

-!- Maximus/2 2.01wb
 ! Origin: The Cutting Edge * Seattle, WA * (206) 235-8756 (1:343/185)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20306                                        Date: 04-10-94  13:24
  From: Ross Bernheim                                Read: Yes    Replied: No 
    To: Michael Grosz                                Mark:                     
  Subj: Re: Hawaian Receipies
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
In a message dated 04-06-94 Michael Grosz wrote to Bret Paluch:
 MG> Title: GRILLED HAWAIIAN CHICKEN - Serves 4 Keywords: Chicken,
 MG> Poultry, BBQ, cilantro, Hawaiian
How about some Shoyu Chicken?

Shoyu Chicken

1 3lb chicken fryer, cut up
1 cup Shoyu (soy sauce)
2 Tablespoons ginger, crushed
1/2 cup green onions cut into 1/2 inch pieces
2 Tablespoons honey or sugar
2 cloves, garlic, crushed

Combine ingredients and mix together in a mixing bowl. Marinate chicken in the
sauce. Drain the chicken. Place chicken in a casserole dish and cover with wax
paper. Microwave on high for 12 minutes. Baste chicken and turn over. Microwave
12 minutes more on high. Let chicken stand 5 to 10 minutes after removing from
the oven. Thicken remaining sauce with cornstarch and use as a gravy over the
chicken.

Auf wieder bye bye,
Ross

SHAREWARE: Soup for two, one spoon!
 -> Alice4Mac 2.2.2E QWK Ser#2-104 

-!- Maximus/2 2.01wb
 ! Origin: Automation Central (1:143/110)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20270                                        Date: 04-11-94  11:46
  From: Jody Sasse                                   Read: Yes    Replied: No 
    To: Pat Stocket                                  Mark:                     
  Subj: hi there
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Well I posted a letter to you a few days ago with one for my mom and I lost it
somewhere in the black hole of my computer, so here goes again.....
Anyway, I thought I'd share a recipe that looked trully decadent...
Title: Louisiana Pralines
Keywords: candy
   ingrediants:
1 c. sugar
1 c. brown sugar
1/2 t. baking soda
1 c. buttermilk
1/8 t. salt
2 T. margarine
1 1/4 c. pecans
1 t. vanilla
   Put sugar, baking soda, buttermilk and salt in a 4 quart saucepan. Stir
constantly, dissolve over low heat. Bring to a boil until candy "threads".
Remove from heat and add the butter, nuts and vanilla. Beat this mixture until
thick and a little sugary. Place saucepan back on low heat to keep the candy
pliable. Drop by teaspoon onto wax paper to form patties.
  by: Anna Lea Burgeron, "Poor Ol George's Fav-o-Rite Recipes frum Possum
County"
shared by Jody Sasse
-!- xMail 1.00/Pro
 ! Origin: Mike's Mansion (503) 760-3777 Portland,OR  (1:105/81)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20304                                        Date: 04-11-94  22:21
  From: Randy Rigg                                   Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Hot Corn Beef Sandwiches
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Hot Corn Beef Sandwiches
 Categories: Sandwich
      Yield: 4 servings
 
      1 c  Corn beef, canned/chopped
    1/2 c  American cheese, shredded
    1/2 c  Green olives, chopped
           Coney buns
    1/4 c  Catsup
      2 tb Onion, chopped
      1 tb Worcestershire sauce
 
  Combine above ingredients.  Fill coney  buns and wrap each in foil.
  Heat in oven.
  Randy Rigg 
MMMMM
 


... It's a simple choice: Life, Death, or Los Angeles.
___ Blue Wave/QWK v2.12

-!- GEcho 1.00
 ! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20252                                        Date: 04-12-94  11:14
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Marlon Bagley                                Mark:                     
  Subj: Jello CR3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 09 Apr 94  08:25:00, Michael Grosz <=-
 -=> spoke to Marlon Bagley about Recipes Wanted <=-

 MB>lot of those...I want some that contain vegtables, cottage cheese, etc.

 Most of the recipes we have contain fruit.  But these three might be
 of interest to you.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Jellied Potato Salad
 Categories: Salads
      Yield: 2 servings
 
  1 1/2 ts Plain gelatin
      2 tb Cold water
    1/2 c  Boiling water
      1 c  Diced cooked potato
      1    Green onion, chopped
      2 oz Chopped ham
      2 oz Low-fat mozzarella cheese
      1    Hard-cooked egg, diced
      1 ts Vinegar
    1/8 ts White pepper
    1/4 ts Celery seed
      1 tb Calorie-reduced mayonnaise
    1/2 ts Prepared mustard
      2 tb Low-fat yogurt
           -Sliced cucumber for
           -garnish
 
  Soak gelatin in cold water for 2 minutes.  Add boiling water and stir
  to dissolve gelatin.  Chill until it becomes the consistency of egg
  white.
  
  Combine potatoes, onion, ham, cheese and egg.  In a separate bowl mix
  vinegar, pepper, celery seed, mayonnaise, mustard and yogurt.  Add to
  potato mixture and toss to coat well.
  
  Beat gelatin mixture until fluffy.  Combine with potato mixture and
  pour into 2-3 cup mold or bowl.  Chill to set.  Unmold and garnish
  with sliced cucumber on lettuce leaves.
  
  Serving suggestion:  Terrific picnic item.  Take along a few bread
  sticks and a raw vegetable for munching.
  
  
  From the files of Al Rice, North Pole Alaska.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetable Jello
 Categories: Salads, Jello
      Yield: 6 servings
 
      1 pk 4 oz- Orange or Lime Jello
    3/4 c  Boiling water
    1/2 c  Cold water
           Ice Cubes
      1 tb Lemon juice (optional)
    1/2 c  Sliced celery
    1/2 c  Shredded carrot
    1/2 c  Chopped cabbage
 
  Completely dissolve gelatin in boiling water.  Combine cold water and
  the ice cubes to make 1 1/4 cups.  Add to gelatin with lemon juice,
  stirring until slightly thickened.  Remove any unmelted ice.  Fold in
  vegetables. Spoon into individual dessert cups.  Chill until set -
  about 30 minutes.
  
  Additional Combinations:  Along with the sliced celery try grated
  carrots and golden raisins; or chopped cucumber and chopped
  pimientos; or drained mandarin orange sections and chopped green
  pepper.  Or possibly use the celery and chopped cabbage, chopped
  apple or sliced ripe or green pitted olives.
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 MMMMM
 MMMMM----- Recipe via Meal-Master
  (tm) v8.01
 
      Title: Vegetable Yogurt Salad
 Categories: Salads, Jello
      Yield: 5 servings
 
      1 pk 4 oz Lemon Flavor Jello
      1 c  Boiling water
      1 tb Vinegar
      8 oz Plain yogurt
      1 c  Grated carrots
    1/2 c  Chopped green pepper
      1 tb Chopped chives
 
  Dissolve gelatin in boiling water.  Add vinegar.  Chill until slightly
  thickened.  Blend in yogurt; then fold in vegetables.  Pour into 2
  1/2 or 3 cup mold.  Chill until firm about 3  hours.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM

... Shipwrecked on Hesperus in Maryland. 01:39:53 12 Apr 94      
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20291                                        Date: 04-12-94  21:32
  From: Joann Pierce                                 Read: Yes    Replied: No 
    To: Jim Bodle                                    Mark:                     
  Subj: Just For You
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Jim, since you have been a good sport about letting us tease you, here's a
recipe featuring two of your favorite things.

-Begin Recipe Export-

Title: Grilled Breast of Chicken with Maple Whiskey Glaze
Keywords: chicken, breast, maple, whiskey


      QUAN    MEAS      ING
       =====================
        1       tsp     dried thyme
        4               boneless, skinless chicken breast halves
        1/2     cup     pure maple syrup
        3       TBL     whiskey
        1       TBL     vegetable oil

  DIRECTIONS ---------------------------------------------------------

Rub thyme over both sides of chicken breast halves, place in a bowl.
Combine maple syrup, whiskey and oil. Add to Chicken and marinate in the
frig. for several hours. Grill or broil chicken, basting frequently with
remaining marinade for a shiny, brown glaze - about 4 to 5 minutes per
side. (Glaze burns easily, so watch carefully)

From: "Jack Daniel's The Spirit Of Tennessee Cookbook"
       The Oregonian FoodDay, April 12, 1994

Courtesy of: Joann Pierce

-End Recipe Export-


 
                               <* Joann *>
 
MRTG: A hug warms the soul and places a smile in the heart
-!- xMail 1.00/Pro
 ! Origin: Mike's Mansion (503) 760-3777 Portland,OR  (1:105/81)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20189                                        Date: 04-10-94  20:17
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Becky Vanderveer                             Mark:                     
  Subj: Low fat recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 07, 1994, Becky Vanderveer wrote to All:

BV> Hello, I'm new here and was wondering if anyone had any
BV> yummy low fat recipes. Looking for low fat dessert recipes,
BV> and main dishes. Thanks. 

Here are a couple one that I've posted before...

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fat-Free Chocolate Cake
 Categories: Cakes, Low-fat
      Yield: 16 servings

           Non-stick cooking spray
  1 1/4 c  Flour
    1/2 c  Unsweetened cocoa
    1/4 c  Cornstarch
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/4 c  Sugar
      1 c  Water
      3    Egg whites
    1/2 c  Corn syrup, light or dark
           Confectioners' sugar (opt.)

  Spray 9-inch square pan with cooking spray.  In large bowl combine
  next seven ingredients.  In medium bowl stir sugar and water until
  sugar is almost dissolved. Add egg whites and corn syrup; stir until
  blended. Gradually add to dry ingredients, stirring until smooth.
  Pour into prepared pan.  Bake in 350 F oven 35 minutes or until
  toothpick inserted in center comes out clean.  Cool in pan on wire
  rack.  If desired, sprinkle with confectioners' sugar.
 
  Each serving provides: 0 g total fat, 0 mg cholesterol, 140 Calories,
  2 g protein, 34 g carbohydrate, 160 mg sodium
 
  Source: Karo pamphlet
  :       Typed for you by Karen Mintzias

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Fat-Free Pineapple Upside Down Cake
 Categories: Cakes, Low-fat
      Yield: 12 servings

           No-Stick cooking spray
    1/3 c  Brown sugar, packed
      2 tb Light corn syrup (Karo)
      1 tb Lemon juice
      7    Canned pineapple rings
           - well-drained
      1 c  Flour
    1/4 c  Cornstarch
  1 1/2 ts Baking powder
    1/2 ts Salt
      1 c  Sugar
    2/3 c  Skim milk
      2    Egg whites
    1/3 c  Light corn syrup (Karo)
      1 ts Vanilla

  Spray 9-inch cake pan with cooking spray.  Add brown sugar, corn
  syrup and lemon juice; stir to combine.  Place in 350 F oven 3
  minutes.  Arrange pineapple rings and cherries in pan; set aside.  In
  large bowl, combine flour, corn starch, baking powder and salt.  In
  medium bowl, stir sugar and milk until sugar is almost dissolved.
  Add egg whites, corn syrup and vanilla; stir until blended.
  Gradually add to flour mixture, stirring until smooth.  Pour into
  pan.  Bake in 350 F oven  35 to 40 minutes or until toothpick
  inserted in center comes out clean.  Immediately loosen edge of cake
  with spatula and invert onto serving plate.  Remove pan.
 
  Each serving provides: 200 Calories, 2 g protein, 47 g carbohydrate,
  0 mg cholesterol, 160 mg sodium
 
  Source: Karo pamphlet
  Typed for you by Karen Mintzias

MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20260                                        Date: 04-12-94  20:46
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Catherine Vanicek                            Mark:                     
  Subj: Mexican Soup CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 07 Apr 94  16:03:49, Catherine Vanicek <=-
 -=> spoke to All about Recipe request for Mexican Meat Ball Soup <=-

 CV> My mouth is crying out for some good Mexican Meat Ball Soup.
 CV> Anyone have  some really good recipes for this kind of soup?  If so,
 CV> I'd love to receive  them!

Maybe one of these versions will come close to what you are looking
for.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Meatball Soup
 Categories: Mexican, Soup
      Yield: 6 servings
 
MMMMM-------------------------MEATBALLS------------------------------
      1 lb Ground round
    1/2 md Onion; minced
      2 tb Bread crumbs
      1 tb Fresh mint minced OR 1 ts
           -of dried mint crushed
      1    Egg; slightly beaten
    1/2 ts Salt
        pn Cumin
      2 tb Raw rice

MMMMM---------------------------BROTH--------------------------------
     16 oz Can whole tomatoes
      1 md Onion; copped
      2    Garlic cloves, minced
      1 tb Oil
      6 c  Beef OR chicken stock
      2    Carrots; sliced
      2    Zucchini; sliced
    1/2 ts Salt or to taste

MMMMM--------------------------GARNISH-------------------------------
           Salsa
           Sour Cream
 
  Place all the ingredients for the meatballs in a bowl, mix together
  thoroughly.  Form small meatballs.  Moisten your hands frequently with
  cold water to prevent the meat from sticking.
  
  Drain juice from the tomatoes and reserve.  Coarsely chop the
  tomatoes. Set aside.
  
  In soup pot, saute onion and garlic in oil until soft.  Add the stock
  and bring to a boil.  Slowly add the meatballs and bring to a second
  boil; skim if necessary.  Reduce heat, add the tomatoes and their
  juice.  Cover and simmer 20 minutes.  Add carrots and zucchini.
  Check for seasoning and salt if necessary.  Cover and continue cooking
  for 30 minutes.
  
  Source: Calif. Culinary Academy-Mexican Cooking
 
MMMMM
 

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Sopa De Albondigas (Soup with Meat Balls)
Keywords: Mexican, Soup, grbeef, grpork, meatball, beefst, porkst

Ingredients:
1/2 lb Ground Beef        1 tb Flour
1/2 cup Ground Pork       2 tb Shortening
1/2 Boiled rice, mashed   1 small onion, chopped
1 egg                     1/2 cup Tomato pulp
Salt and pepper to taste  1 quart Beef stock

Directions:
Mix meat with rice and egg. Season and shape into little balls the
size of walnuts. Roll in flour and fry lightly in hot shortening.
Remove and in the same pan brown onion and add tomato. Add beef stock
and simmer five minutes. Add meat balls and simmer for one half hour
or until thoroughly heated.

From the files of Earl Shelsby

-End Recipe Export-

... Shipwrecked on Hesperus in Maryland. 17:47:55 12 Apr 94      
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20262                                        Date: 04-13-94  02:52
  From: Jeff Duke                                    Read: Yes    Replied: No 
    To: Bob Wilson                                   Mark:                     
  Subj: mustard, etc.
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 > That means they are going to die!  There is NO chance of keeping
 > that sort of temperature.

  I've had some peppers that lived under the normal temperature, but they
didn't seem to put much fruit out.  But if you've got direct sunlight on them,
I think something like Perma-Gro brand Super Bloom will help them a lot, if you
can get that over there?

 > If the winds we are having are anything to go by you should have
 > some really BAD weather.

  Nothing so far, in fact some really bad storms just split and went around
both sides of us this week.  Miraculous, in some ways.  I was certainly glad.

 > No see above, only joking apart from the weather it was very nice.
 > Also it was my Mother's 76th birthday, we had her over for a meal,
 > we had tandoori chicken in butter sauce, I have posted the recipe
 > in the echo before.  Just to be on topic I will post it again as
 > I did mention it.

  Give my regards to your mum!  And ta for the recipe, guess I missed it
before, for some reason.

  I had a call from a fellow in the Air Force here, looking for bbs's in the
UK.  I gave him your bbs number, and told him of the hours, so I hope you hear
from him when he gets there.

  I'm not sure who I got this one from, but I thought you'd like to see it:

      Title: Roasted Red Pepper Mustard
 Categories: Sauces, Mexican
   Servings:  6

  1 1/2 lb Red bell peppers
     10    Drops hot pepper sauce
    1/4 ts Cayenne pepper
    3/4 c  Imported English-style
           -dry mustard
  1 1/4 c  Boiling water
    3/4 c  Red wine vinegar
    1/2 c  Sherry vinegar
      3 tb Mustard seed
    2/3 c  Medium-dry Sherry
    1/2 c  Dry red wine
      2    Medium garlic cloves
           -halved
      1 tb Coarse kosher salt
      1 ts Crushed black peppercorns
    3/4 ts Crushed whole allspice
      2 tb Honey
  1 1/2 ts Dried thyme, crumbled
      3    Bay leaves
      3    Fresh thyme sprigs

     Char bell peppers oven gas flame or in broiler until blackened on all
  sides.  Wrap in paper bag and let stand ten minutes.  Peel and seed. Rinse
  if necessary; pat dry.  Puree in processor until smooth.  Mix in hot pepper
  sauce and cayenne pepper.  Transfer to bowl.

     Place dry mustard in medium bowl.  Add water, both vinegars and mustard
  seed, whisking until mustard is smooth.  Cover and let mellow two hours.

     Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy
  nonaluminum saucepan.  Cover partially and simmer 7 minutes.  Strain sherry
  mixture through fine sieve into mustard.  Stir in honey and dried thyme.
  Return to saucepan.  Set saucepan in larger pan of simmering water. Cook
  until consistency of mayonnaise, stirring frequently, 20 to 30 minutes.
  Whisk in red pepper puree.  Pack mustard into hot jars.  Top each with bay
  leaf and thyme sprig.  Cool completely.  Seal tightly and refrigerate one
  week to mellow flavors.  (Can be stored in refrigerator three months.) From
  Bon Appetit, Dec '85.

  Makes 3 cups


  Cheerio,    Jeff

-!- FMail 0.96â
 ! Origin: The LightSpeed Chronicle BBS  (817) 696-2231 (1:3805/25)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20282                                        Date: 04-09-94  00:07
  From: Bob Wilson                                   Read: Yes    Replied: No 
    To: Jeff Duke                                    Mark:                     
  Subj: Peppers Two Recipe at end
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Jeff,

 > JD>   If they're like all the other hot peppers I've grown, the
 > JD> temperature is fairly critical.  Also, they like the soil at 90
 > JD> degrees F in the day, and no less than 70 at night.

That means they are going to die!  There is NO chance of keeping
that sort of temperature.

 >> I think you could not go wrong with a Kenwood Chef, if you can get
 >> them in the US, from what I know they go on for ever.

 > JD>  I believe I've seen them in several places around here.
 > JD> Thanks for the tip, I'll look into that model.  I know that
 > JD> Kenwood products are fine by me already, I own several things
 > JD> made by them right now.  Some of their electronic equipment has
 > JD> lasted me for over 15 years now.

Just glad I could be of some help, as you say Kenwood equipment
seam to last for ever.

 >  JD>  How's the weather doing there now?  Is it warming up to your
 > JD> liking?  Ours has been most pleasant lately,

Rain, snow, hail and high winds, not quite as bad as you get, but
for us we don't normally get winds like we are having now.

 > JD> part of the country that means it is time for violent storms
 > JD> and tornadoes.  We've already been under a few "watches",
 > JD> meaning conditions are right for forming the nasty things.

If the winds we are having are anything to go by you should have
some really BAD weather.

 > JD> As you saw on that tv program with my father speaking on it,
 > JD> you know something already about the weather here.

Sure do, and as I said you probably will get them, if we are getting
them then someone sure wiil.

 > JD>   Here's hoping your Easter was a fine and pleasant one!

No see above, only joking apart from the weather it was very nice.
Also it was my Mother's 76th birthday, we had her over for a meal,
we had tandoori chicken in butter sauce, I have posted the recipe
in the echo before.  Just to be on topic I will post it again as
I did mention it.

Regards,
Bob.


Recipe follows:

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Tandoori Murghi (Tandoori-Style Chicken)
 Categories: Chicken, Spicy
      Yield: 5 servings


  INGREDIENTS:

   2 1/2 lb Chicken skinned, breasts or legs
       1 ts Salt
       1    Lemon
       1    Plain Yoghurt 15 floz
     1/2    Medium Onion, peeled, chopped
       1    Clove Garlic, peeled
     3/4    Inch fresh Ginger, peeled
     1/2    Fresh Hot Green Chili, chopped
       2 ts Garam Masala
       3 tb Yellow liquid Food Coloring, mixed with
       1 tb Red liquid Food Coloring
            Wedges of Lime, Optional

  DIRECTIONS:

  Cut each leg into two pieces and each breast into four pieces.  Cut
  two long slits on each side of each part of the legs. The slits
  should never start at the edge and never reach the bone. Cut similar
  slits on the meaty side of each breast piece.

  Spread the chicken out on a large platter.  Sprinkle half the salt and
  squeeze the juice from three-quarters of a lemon over them.  Lightly
  rub the salt and lemon juice into the slits. Turn the chicken pieces
  over and do the same on the other side with remaining salt and lemon
  juice. Set aside for 20 minutes.

  Combine the yoghurt, onion, garlic, ginger, green chili and garam
  masala in the container of an electric food processor. Blend until
  you have a smooth paste.  Empty the paste into a strainer set over a
  large ceramic or stainless steel bowl. Push the paste through.

  Brush the chicken pieces on both sides with the food coloring, then
  put them with any accumulated jucies and any remaining food coloring
  into the bowl with the marinade. Mix well, making sure that the
  marinade goes into the slits in the chicken. Cover and refrigerate
  for 6-24 hours (the longer the better)

  Preheat the oven to it's maximum temperature.

  Take the chicken pieces out of the bowl, shaking off as much marinade
  as possible.  Arrange them in a large shallow baking tray in a single
  layer. Bake for 20-25 minutes or until just done. You might test the
  chicken with a fork just to be sure. Serve hot, with lime wedges.

  N.B.  The left over marinade may be frozen, and re-used once only.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Makkhani Murghi (Chicken in butter sauce)
 Categories: Chicken, Butter, Sauce
      Yield: 5 servings


  INGREDIENTS:

     4 tb Tomato Puree
          Water to mix
     1    Inch cube of fresh Ginger, peeled & grated finely
   1/2 pt Single Cream, (10 fl ozs)
     1 ts Garam Masala
   3/4 ts Salt
   1/4 ts Sugar
     1    Fresh Hot Green Chili, finely chopped
   1/4 ts Cayenne Pepper
     1 tb Fresh Coriander, finely chopped
     4 ts Lemon Juice
     1 ts Cumin Seeds, roasted and ground
     4 oz Unsalted Butter
          Tandoori-style chicken, freshly cooked

  DIRECTIONS:

  Put the tomato paste in a clear measuring jug.  Add water slowly,
  mixing as you go, to make up 8 fl ozs of tomato sauce. Add the
  ginger, cream, garam masala, salt, sugar, green chili, cayenne,
  coriander, lemon juice, and ground roasted cumin seeds. Mix Well.



           >> Message length exceeded, split by WILDMAIL! v3.10 <<
                        >> Continued in next message <<

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20283                                        Date: 04-09-94  00:07
  From: Bob Wilson                                   Read: Yes    Replied: No 
    To: Jeff Duke                                    Mark:                     
  Subj: Peppers Two Recipe at end
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
           >> Message length exceeded, split by WILDMAIL! v3.10 <<
                     >> Continued from previous message <<


  Heat the butter in a wide saute pan or a large frying pan. When
  butter has melted, add all the ingredients in the measuring jug.
  Bring to a simmer and cook on medium heat for a minute, mixing in the
  butter as you do so. Add the chicken pieces (but not their
  accumulated juices). Stir once and put the chicken pieces on a warm
  serving Platter. Extra sauce should be spooned over the top.

MMMMM

-!- GEcho 1.00
 ! Origin: Labrot - Nantwich, UK (+44 270 610455) 20:00 to 08:00 (2:258/163)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20207                                        Date: 04-12-94  14:46
  From: Kathy Pitts                                  Read: Yes    Replied: No 
    To: Rob Gearhart                                 Mark:                     
  Subj: Pies C (Sorta)R*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from Rob Gearhart just crossed my desk:

 RG> Hello All.
 RG> I'm a lurker who snags all of your great recipes and attemps to
 RG> try them all out.

Welcome aboard, Rob.  Nice to see you've given up your lurker status...

 RG> I did a scan looking for pies the other day, wanting to
 RG> find a bannana cream pie that you could eat with a fork instead of
 RG> a straw. ( mine <g> )  Not one pie did I come up with.  Maybe no
 RG> one eats pie anymore, but I doubt it.

Not really a recipe, but if you want an EASY, fool-proof pie, here it
is:

1. Purchase (or make) a graham cracker crust.

2.  Prepare a large package of vanilla pudding mix (instant is okay,
but the regular is better) according to the pie-filling directions on
the box.  You also could use bananna flavor, but it has a nasty,
artificial after-taste, IMHO.

3. Slice 2 banannas thinly, and place in the bottom of the crust.  Top
with the pudding.

4.  Place a piece of plastic wrap directly on top of the pudding (it
should touch it).  This prevents a nasty skin from forming.

5.  Immediately before serving, top the pie with a thick layer of
whipped cream, sweetened to taste, and flavored with a few drops of
vanilla.  (In a REAL emergency, you could substitute whipped topping
for the whipped cream, just don't blame me for the results ;-)

This is actually the softest, easiest, laziest way to make just about
any cream pie your heart desires.

Kathy in
Bryan, TX
  
... Been there, done that, bought the T-shirt.
-!- Pocat's Den BBS...
 ! Origin: Pocat's Den BBS (409)268-0286  (1:117/142)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20258                                        Date: 04-12-94  17:47
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Rob Gearhart                                 Mark:                     
  Subj: Pies CR 2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 09 Apr 94  08:35:00, Rob Gearhart <=-
 -=> spoke to All about Pies ?? none ?? <=-

 RG>   I did a scan looking for pies the other day, wanting to
 RG> find a bannana cream pie that you could eat with a fork instead of
 RG> a straw. ( mine <g> )  Not one pie did I come up with.  Maybe no
 RG> one eats pie anymore, but I doubt it.

 There are lots of pie eaters among this group.  I will start you off
 with two that are our favorites.

 I don't have any for banana cream, but I'll snag any that come your
 way.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: German Chocolate Pie
 Categories: D/g, Dessert, Pie
      Yield: 6 servings
 
      4 oz BAKERS German Sweet
           -Chocolate
    1/3 c  Milk
      2 tb Sugar
      3 oz Cream cheese softened
      8 oz COOLWHIP topping - thawed
      1    Graham cracker or chocolate
           -crumb crust (store
           -bought)
 
  Heat chocolate and 2 tablespoons of the milk in a saucepan over low
  heat, stirring until chocolate is melted. Beat sugar into cream
  cheese, add remaining milk and chocolate mixture and beat until
  smooth. Fold in Coolwhip gently, blending until smooth.  Spoon into
  crust.  Put protective cover back over pie.
  
  Freeze until firm, about 4 hours. Let stand at room temperature for
  about 1 hour before serving. Store any leftover pie in refrigerator or
  freezer.
  
  Source:N.McDiarmid
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
  Converted by MMCONV vers. 1.50
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Pecan Pie
 Categories: D/g, Dessert, Pie
      Yield: 6 servings
 
      1 c  Sugar
    1/2 c  Dark corn syrup (KARO)
           -(not pancake syrup)
    1/4 c  Butter, melted
      3    Eggs, well beaten
      1 c  Pecans
      1    Unbaked regular size (not
           -deep dish) pie crust
 
  Combine sugar, corn syrup, and melted butter in medium size bowl
  
  Add beaten eggs and pecans to sugar mixture.
  
  Mix thoroughly.
  
  Pour mixture into pie shell
  
  Bake 375 degrees  45-50 min
  
  Cool on rack
  
  Serves 8
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
  Converted by MMCONV vers. 1.50
 
MMMMM
 
 

... Shipwrecked on Hesperus in Maryland. 16:31:55 12 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20190                                        Date: 04-10-94  20:23
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Carolyn Doss                                 Mark:                     
  Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

-=> On Apr 07, 1994, Carolyn Doss wrote to All:

CD> need to find bread recipes that contain no milk products,
CD> eggs or yeast.

Dunno if you have these already, but here are the recipes that I had...

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Coconut Bread
 Categories: Breads, Carribean, Vegetarian
      Yield: 2 servings

      4 c  Flour
    1/3 c  Sugar
      2 ts Baking powder
    1/4 ts Salt
      1    Egg; beaten
      1 c  Coconut milk
    1/2 c  Margarine; melted
      1 ts Vanilla extract
      2 c  Unsweet. shredded coconut
      1 c  Raisins, optional

  Sift dry ingredients into a mixing bowl.  Blend in egg, milk,
  margarine & vanilla.  Mix in coconut & raisins if used.  Knead very
  lightly. Shape into 2 loaves & pat into 2 oiled medium loaf pans.
 
  Bake at 350F for 40-45 minutes.
 
  Posted by Mark Satterly in Fidonet Intercook

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Iron Rich Quick Bread
 Categories: Breads
      Yield: 1 servings

      1 c  All purpose flour
      1 c  Whole wheat flour
      2 tb Wheatgerm
      2 ts Baking powder
      1 ts Baking soda
      1 ts Salt
      1 c  Oats
    1/2 c  Brown sugar
    1/4 c  Oil
    1/2 c  Blackstrap molasses
  1 1/4 c  Water
      1 c  Raisins

  Combine flours, wheatgerm, baking powder & soda & salt.  Stir in oats
  & sugar.  Mix thoroughly.  Add raisins.  Combine oil, molasses &
  water.  Add to dry ingredients.  Stir until thoroughly blended.
 
  Turn into greased 23 X 13 X 7 cm loaf pan.  Bake at 350F for 50
  minutes.
 
  Ontario Ministry of Health.
 
  Posted by Mark Satterly

MMMMM





-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20191                                        Date: 04-10-94  20:23
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Carolyn Doss                                 Mark:                     
  Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cranberry Fruit Nut Bread
 Categories: Breads, Vegetarian, Vegan
      Yield: 12 servings

      1 c  Cranberries, chopped
           - (fresh or frozen)
    1/2 c  Chopped nuts
      1 tb Grated orange peel
      2 c  Whole wheat pastry flour
      1 c  Sugar or Date sugar
  1 1/2 ts Baking powder
      1 ts Salt (optional)
    1/2 ts Baking soda
      2 tb Shortening or applesauce
    3/4 c  Orange juice
      1    Egg, well beaten
           -=OR=- Egg replacer

  Preheat oven to 350F. Generously grease and lightly flour a 9x5x3
  inch loaf pan (I USED A NONSTICK PAN). Prepare cranberries, nuts, and
  orange peel. Set aside. In a bowl mix together flour, sugar, baking
  powder, salt, and soda. Cut in shortening. Stir in orange juice, egg,
  and orange peel mixing just to moisten. Fold in cranberries and nuts.
  Spoon into prepared pan. Bake 60 minures or until wooden pick
  inserted into center comes out clean. Cool on a rack 15 min. Remove
  from pan, cool completely. Wrap and store overnight. Makes 1 loaf.
 
  FROM:    DEBORAH HAYES   (TGNJ44B)

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Corn Muffins
 Categories: Breads, Vegetarian, Vegan
      Yield: 1 servings

      2 c  Corn flour or cornmeal
           - (yellow or blue)
      1 c  Whole wheat pastry flour
      6 oz Soft tofu
      3 c  Water
    1/2 ts Salt (sea salt in book)

  Mix flours. Crumble tofu into blender.  Add boiled water and salt to
  tofu in blender (carefully) and blend until not quite smooth. (Just a
  few pulses please). Dont do this in too small blender or without lid
  like I did once. The goal is muffins, not 2nd degree burns. Add
  immediately to flour and mix well.  Spoon into muffin tins or cast
  iron stick trays and bake at 400 degrees for about 1/2 hour until
  golden brown. She suggests you heat oven first and place oiled muffin
  tins in to heat up beforehand to get a "wonderful crust".
 
  Please note, I have to oil the tins because I don't use teflon
  products around by birds, but this might work also.....This is not
  sweet bread, I serve corn potato chowder with it.  The corn sticks
  are better!
 
  American Macrobiotic Cuisine recipe book by Meredith McCarty, Turning
  Point Publications, Eureka, CA.
 
  Shared by JEAN SAMUEL  (RHHN66A)

MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20192                                        Date: 04-10-94  20:24
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Carolyn Doss                                 Mark:                     
  Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: INJERA (Flat bread)
 Categories: Ethiopian, African, Bread
      Yield: 8 servings

      4 c  Self-rising flour
      1 c  Whole wheat flour
      1 ts Baking powder
      2 c  Club soda

      Combine flours and baking powder in a bowl. Add club soda plus
  about 4 cups water. Mix into a smooth, fairly thin batter. Heat a
  large, non-stick skillet. When a drop of water  bounces on the pan's
  surface, dip enough batter from the bowl to  cover the bottom of the
  skillet, and pour it in quickly, all at once. Swirl the pan so that
  the entire bottom is evenly coated,  then set it back on the heat.
      When the moisture has evaporated and small holes appear on the
  surface, remove the injera. It should be cooken only on one side, and
  not too browned. If your first one is a little pasty and undercooked,
  you may need to cook a little longer or to make  the next one
  thinner. But, as with French crepes, be careful not to cook them too
  long, or you'll have a crisp bread that may be  tasty but won't fold
  around bits of stew. Stack the injera one on top of the other as you
  cook, covering with a clean cloth to prevent their drying out.
 
  From: nancy@jab.tucson.az.us (Nancy Smith) @Newsgroups: rec.food.veg

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Scallion Cakes
 Categories: Breads, Chinese, Vegan
      Yield: 10 servings

      1 lb All-purpose flour
    1/4 ts Baking powder
    1/2 ts Sugar
      2 ts Coarse-grain sea salt
           -OR- kosher salt
      5    Scallions; coarsely chopped
      5 tb Vegetable oil (or more)

  Place the flour in a mixing bowl.  Sprinkle evenly with the baking
  powder and sugar.  Mix with a wooden spoon.  Add the water gradually,
  stirring and mixing with the wooden spoon.  Knead the dough for 3-4
  minutes.  Cover it with a damp cloth and leave for half an hour, then
  knead again for 2-3 minutes.  Divide the dough into ten portions and
  form into narrow strips 8-10 inches long.  Flatten the strips with a
  rolling pin and ten bands of pancake thickness.  Sprinkle each band
  with salt and then with chopped scallions.  Roll the bands lengthwise
  into long double-thickness spaghetti-shaped strips.  Hold one end of
  the strip and turn the other end around in circles until the
  concentric rings form themselves around the center into a spiral
  pancake.  Flatten the pancake with the palm of the hand.  Repeat
  until the dough has been made into ten spiral pancakes.
 
  Heat the oil on the bottom of a large flat-bottomed frying pan.  When
  hot, lift the handle of the frying pan so that the surface of the pan
  is evenly greased.  Place the spiral pancakes on the surface of the
  pan.  Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes
  over.  Repeat and fry gently until the pancakes are evenly browned on
  both sides.
 
  Source: New Chinese Vegetarian Cooking, by Kenneth Lo
  Typos by: Karen Mintzias

MMMMM




-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20193                                        Date: 04-10-94  20:24
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Carolyn Doss                                 Mark:                     
  Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Whole Wheat Flatbread (Chapati)
 Categories: Breads, Indian, Vegetarian, Vegan
      Yield: 14 servings

  2 1/4 c  Durum flour
    1/2 ts Sea salt
      1 tb Canola oil
    2/3 c  -Very warm water

  Combine flours and salt in a large mixing bowl.
 
  Mix in oil and water to form a stiff dough, adding more water if
  necessary.  Remove dough from bowl and knead on a lightly floured
  surface until smooth, about 5 minutes.
 
  Return dough to bowl, cover with a towel and set aside in a warm
  place for one hour.
 
  Turn dough out onto a lightly floured surface and divide into 14 equal
  portions.  Roll each piece into a ball and cover with a damp towel.
 
  Heat an ungreased griddle or large frying pan over medium heat.
  Working with one ball of dough at a time, flatten it, then roll into
  a 6" circle, using only enough flour to keep dough from sticking.
  When griddle is hot, pick up dough, shake off excess flour and place
  it on a hot pan.  Cook until brown spots appear, about one minute.
  Flip dough over and cook on other side.  (Chapati may puff up while
  cooking.)
 
  Cover and place in a warm oven while cooking remaining chapatis.
 
  Per chapati:  64 cal, 2 g prot, 81 mg sod, 14 g carb, 0.3 g fat,
  0 mg chol, 18 mg calcium
 
  HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1
  cup unbleached all-purpose flour.
 
  Spread with margarine or butter after cooking to maintain moistness.
 
  Source: Vegetarian Gourmet, Autumn 1993
  Typed for you by Karen Mintzias

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Baked Flatbread with Garlic (Lahsooni Naan)
 Categories: Breads, Indian, Vegetarian, Vegan
      Yield: 12 servings

      4 c  Unbleached all-purpose flour
      2 ts Baking soda
      1 ts Cream of tartar
    1/4 ts Sea salt
    1/2 c  Water
      1 tb Egg replacer
      1 c  Soymilk or lowfat milk
      2 tb Canola oil
    1/4 c  Olive oil or melted ghee
      2    Garlic cloves; minced

  Combine flour, baking soda, cream of tartar and salt.  Set aside.
 
  Whisk water and egg replacer.
 
  Mix egg replacer, soy milk and canola oil in a large bowl.
 
  Add flour mixture to soymilk mixture and stir until dough forms a
  ball. Knead briefly, place in a greased bowl and cover with a damp
  towel.  Let dough rest in a warm, draft-free area for 2-1/2 to 3
  hours.
 
  Preheat oven to 400 degrees F.  Lightly oil baking sheets.
 
  Saute garlic in olive oil for 2 minutes.  Set aside.
 
  Lightly coat hands with vegetable oil and knead dough on a lightly
  floured surface until smooth, about 3 minutes.  Divide dough into 12
  equal pieces and roll each into a ball. Flatten each ball with hands,
  roll into an oval about 3/8" thick and stretch ends to form a
  teardrop shape (wide at base and tapering to a point on top).
 
  Place on baking sheets and brush with garlic oil.  Bake on middle
  rack for 6 to 8 minutes.
 
  Per naan: 206 cal, 4 g prot, 199 mg sod, 31 g carb, 8 g fat, 0 mg
  chol, 63 mg calcium
 
  HINT: After baking, place under broiler to brown.
 
  Source: Vegetarian Gourmet, Autumn 1993
  Typed for you by Karen Mintzias

MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20194                                        Date: 04-10-94  20:24
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Carolyn Doss                                 Mark:                     
  Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Cranberry Upside-Down Muffins
 Categories: Breads, Vegetarian, Vegan, Low-calorie, Low-fat
      Yield: 24 servings

      2 c  Rolled oats
      2 c  Light soy milk
      2 c  Unbleached all-purpose flour
    1/2 ts Sea salt
      2 ts Cinnamon
    1/2 ts Nutmeg
      1 ts Cream of tartar
      2 ts Baking soda
      1 c  Brown sugar
      2 tb Egg replacer; -OR-
      2    -Eggs, beaten* (see note)
    1/2 c  Water
    1/2 c  Natural applesauce
    3/4 c  Jellied cranberry sauce

  Preheat oven to 400 F.  Grease muffin tins.
 
  Combine oats and soy milk in a large bowl.  Set aside.
 
  Sift together flour, salt, cinnamon, nutmeg, cream of tartar and
  baking soda.  Stir in brown sugar.
 
  Whisk egg replacer and water until light and foamy.
 
  Combine egg replacer, applesauce and oat mixture.  Mix well.  Add dry
  ingredients and mix just until blended.  Do not overmix.
 
  Place 2 teaspoons of cranberry sauce in bottom of each muffin cup.
  Fill muffin cups 2/3 full with batter.
 
  Bake until a toothpick inserted into middle of muffin comes out clean,
  about 15 minutes.  Remove from oven, cool for 2 minutes and invert
  muffins onto wire racks to finish cooling.  Serve warm or at room
  temperature.
 
  Makes 24 muffins
 
  Per muffin: 112 cal, 2 g prot, 130 mg sod, 24 g carb, 0.7 g fat, 0 mg
  chol, 20 mg calcium
 
  NOTE: *If using whole eggs instead of egg replacer, do not add 1/2 cup
  water.
 
  * Source: Vegetarian Gourmet, Autumn 1993
  * Typed for you by Karen Mintzias

MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20195                                        Date: 04-10-94  20:25
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Carolyn Doss                                 Mark:                     
  Subj: Recipe Request : YEAST FR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Big Batch Lemon Muffins
 Categories: Breads, Vegetarian, Vegan
      Yield: 24 muffins

  1 1/2 c  Unbleached all-purpose flour
  1 1/2 ts Cream of tartar
      1 tb Baking powder
    1/4 ts Sea salt
    1/4 ts Ground nutmeg
  1 1/2 c  Whole wheat flour
    1/2 c  Wheat germ
 10 1/2 oz Soft silken tofu; drained
    1/4 c  Lemon juice
      2 tb Egg replacer
    1/2 c  Water
    1/2 c  Natural applesauce
      1 c  Brown sugar
    1/2 c  Light corn syrup
    1/2 c  Wht. grape juice concentrate
           -- (frozen, thawed)
      1 ts Vanilla extract
      1 ts Grated lemon peel
    1/2 ts Cinnamon

  Preheat oven to 400 F.  Oil and lightly flour muffin pans.
 
  Sift all-purpose flour, cream of tartar, baking powder, salt and
  nutmeg into a large bowl.  Stir in whole wheat flour and wheat germ.
  Set aside.
 
  Place tofu and 2 tablespoons lemon juice in a food processor and blend
  until smooth.  Set aside.
 
  In a small bowl, whisk egg replacer with water until foamy.
 
  In a medium-size bowl, mix applesauce, brown sugar, corn syrup and
  juice concentrate.  Stir in egg replacer, vanilla, lemon peel and
  remaining 2 tablespoons lemon juice.
 
  Add applesauce mixture to dry ingredients alternately with tofu
  mixture, stirring after each addition.
 
  Fill muffin cups 2/3 full with batter and lighty dust surface of each
  with cinnamon.  Bake until muffins are light brown and toothpick
  inserted into center of muffin comes out clean, about 18 minutes.
 
  Turn out to cool on a wire rack.  Serve warm or wrap and store at room
  temperature when cool.
 
  Per muffin: 143 cal, 5 g prot, 100 mg sod, 29 g carb, 2 g fat, 0 mg
  chol, 83 mg calcium
 
  From: Marie Oser, in Vegetarian Gourmet (Winter 1993)
  Typed for you by Karen Mintzias

MMMMM



-!- timEd-B10
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)
