
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21489                                        Date: 04-20-94  04:56
  From: Pat Stockett                                 Read: Yes    Replied: No 
    To: Marliene Wolsey                              Mark:                     
  Subj: Cranberry Meatballs CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Marliene!

MW>Hi I'm looking for a recipe called Texas meatballs it had cranberry sauc
  >soya sauce in it I got it from the Toronto star in the early 70's now I'
  >lost it.

This is the only one I could find.   -Pat

-Begin Recipe Export- QuikBook version 0.96/R Beta A

Title: Cranberry Meatballs
Keywords: ground, beef, crockpot, appetizer, meatballs

From: Cindy Tarsi

Take 1 can each whole and crushed cranberry sauce and 8 oz tomato sauce.
Put all in a dutch oven and heat.

Combine 1 lb ground beef with 1 egg and enough bread crumbs so that the
meatballs will hold together firmly.  (I used about 1/2 cup, I think it
needed a little more).  You should be able to get about 25 meatballs to the
pound.  (She swears she has this down to a science.  When she showed me, I
got 26.  I always was an overachiever -- Grin!)

Chop up 1 small or medium onion (about 1/2 - 1 cup) Heat some oil (enough to
cover bottom of frying pan, or less, as desired and depending on the pan).
Begin to brown the onions in the pan.  Add as many meatballs as will
"comfortably" fit; brown meatballs.  When meatballs are browned, add to
cranberry mixture.  Add more oil as necessary and continue adding/browning
meatballs until all are brown and put in cranberry mix.  Remaining browned
onions, drained, may be added, as well.

Simmer over low heat for about 20 minutes or until thoroughly cooked/heated
through.  Serve, preferably with lots of bread for dipping available.  Family
favorites for dipping are hard-crusted, Jewish rye bread or challah.

-End Recipe Export-

 * QMPro 1.0 90-8356 * New Jersey, The Garden State.


-!- WM v3.10/92-0413
 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8  (1:107/614.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21302                                        Date: 04-18-94  00:01
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Dorothy Hair                                 Mark:                     
  Subj: DRIED SPICES
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
DH>FS>Other spices come immediately to mind, almost all blends. Curry and

                           <<SNIP>>

DH>difference in the grocery store's ground nutmeg and that which has
DH>been freshly grated is astonishing.

Found a nutmeg grater at a garage sale last summer. (Guess they never
watched The Frug <G>) Wouldn't trade it for the world, especially when
we're making French Toast!

And for a slightly more sofisti..er.. sofascated... higher class French
Toast. Add a little fresh cinnamon and nutmeg.


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

      Title: French Toast with Brandied Lemon Butter
 Categories: Breakfast
      Yield: 6 servings

      4    Eggs
      2 tb + 1 ts sugar
    1/2 ts Salt
      1 c  Whole milk
    1/4 ts Vanilla extract
     12    Thick slices of bread that
           Have been cut and left out
           Overnight to dry out
           Butter
           Powdered sugar, optional

MMMMM-------------------BRANDIED LEMON BUTTER------------------------
    1/2 c  Butter
      1 c  Sugar
           Juice of 2 lemons
      4 ts Grated lemon rind
      3 oz Brandy or rum

  In a shallow dish,beat eggs,sugar,salt,milk and vanilla.Soak bread in
  the mixture.Heat butter over medium high heat and cook each slice
  until slightly brown on each side.Serve with maple syrup or brandied
  lemon butter and lemon slices.Sprinkle with powdered sugar,if
  desired. BRANDIED LEMON BUTTER Melt butter over low heat.Spoon off
  any foam that forms.Pour into a dish,leaving behind any sediment in
  the pan.Wash pan,pour in the clarified butter and sugar.Stir
  constantly until sugar dissolves.Add rind,juice and brandy and stir
  until smooth.Pour over hot French toast.

Posted from the Echo's Library 04/18/94 by Frank Skelly
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 ž QMPro 1.51 ž Format C:<CR>......OOOOOOOOOPPPPPPPSSSS!


-!- WM v3.10/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21463                                        Date: 04-20-94  05:09
  From: Sallie Krebs                                 Read: Yes    Replied: No 
    To: Heidi Wilson                                 Mark:                     
  Subj: Duck with Raspberry Sauce
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
On 04-11-94  17:42 Heidi Wilson said to All

 HW> A few years ago I had a dish that was wonderful.  Basically it was
 HW> duck with a rasberry sauce poured over the top.  Does anyone know a
 HW> rasberry sauce that goes well with duck?  I have ducks, now I need the
 HW> sauce.

Here's one that sounds good:
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Duck with Raspberry Sauce
Keywords: Wildgame, Duck, Sauces
Servings:
Source: File/Wildgame; Recipe date: 12/05/87
        Ernie Pickens, SOUTHERN LIVING Nov 87
        From: Sallie Krebs

1/2 cup wine, dry red
1/4 cup soy sauce
1/4 cup vegetable oil
1/4 tsp pepper
4 duck breast, skinned, deboned
1/4 cup black raspberry preserves
1/4 cup water
1 1/2 Tbsp mustard, Dijon
1 tsp lime juice
1 tsp soy sauce
1/2 tsp salt
1/2 tsp pepper
1/4 tsp caraway seeds, crushed
1/2 tsp steak sauce

Prepare marinade by combining Black raspberry preserves (seedless),
water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway
seeds and steak sauce in a small sauce pan. Cook over low heat until
thoroughly hot. Place duck breasts in shallow dish; pour marinade over
meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally.
Combine wine, 1/4 C soy sauce, vegettable oil and 1/4 tsp ground pepper,
stirring well. Place duck on broiler and broil 5 in. from heat 15-20
min. Slice thin and serve with sauce.

Hugg's Note: Subst. muscadine jelly for raspberry preserves

-End Recipe Export-


... Pardon Me, But Would You Have Any Blue Poupon?
___ Blue Wave/QWK v2.12 OS/2
-!- Silver Xpress Mail System 4.00F2
 ! Origin: Silver Xpress Mail System (1:116/3000)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21384                                        Date: 04-21-94  19:41
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Thomas Tang                                  Mark:                     
  Subj: Egg Bread CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 16 Apr 94  23:03:00, THOMAS TANG <=-
 -=> spoke to All about Recipes wanted <=-

 TT> I would appreciate if any one could share the homemade bread recipe.
 TT> I lost the one which a friend gave to me . and my bad memory can only
 TT> rember it composed by flour,yest, egg, butter,oil,sugar, but I totally
 TT> fogot the scale, hope there are some helps come. 

 Hi Thomas

 Afraid that we are one of those people that own a automatic bread
 machine. BUT here is a great recipe from Nancy Coleman that might be
 close to what you are looking for:

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Rich Egg Bread
 Categories: Bread
      Yield: 2 loaves
 
      2 pk Active dry yeast
    1/2 c  Warm water (105ų-115ųF)
  1 1/2 c  Milk, lukewarm
           -(scalded then cooled)
    1/4 c  Sugar
      1 tb Salt
      3    Eggs
    1/4 c  Shortening, softened
  7 1/2 c  All-purpose flour
 
  Dissolve yeast in warm water in a large bowl.  Stir in milk, sugar,
  salt, eggs, shortening and 3 1/2 cups of the flour.  Beat until
  smooth.  Mix in enough remaining flour to make dough easy to handle.
  Turn onto lightly floured surface; knead until smooth and elastic,
  about 10 minutes.  Place in greased bowl; turn greased side up.
  Cover; let rise in warm place until double, 1 to 1 1/2 hours.
  
  Grease 2 loaf pans, 9x5x3 inches.  Punch dough down; divide into
  halves. Roll each into rectangle 18x9 inches.  Roll up, beginning at
  9-inch side; press ends to seal.  Fold ends under.  Place seam side
  down in pan. Cover; let rise until double, 1 hour.  Place oven rack
  in lowest position. Heat oven to 425ųF.  Bake until loaves sound
  hollow when tapped, 25 to 30 minutes.
  
  Recipe from Gold Medal package.  One of the best I have ever used.
  And if I am mad at somebody, it helps relieve frustions which a bread
  machine would not.

  From: Nancy Coleman                   Date: 27 Feb 94
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
 


... Shipwrecked on Hesperus in Maryland. 17:52:29 21 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21306                                        Date: 04-18-94  01:46
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Bob Wilson                                   Mark:                     
  Subj: English food 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BW>sausages will do, if not then why not make your own, sorry I don't
BW>have any recipes for British sausage.

Here's the second recipe. Just a variation, but what the heck. <G>

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

      Title: English Bangers
 Categories: Main dish
      Yield: 1 servings

           -Banger Seasoning:
      5 ts Ground white pepper
  2 1/2 ts Mace
  2 1/4 ts Salt
      2 ts Ground ginger
      2 ts Rubbed sage
    1/2 ts Nutmeg
           -Sausage:
  2 1/2 lb Boneless lean pork shoulder
           -or loin cut in cubes or
           -stripes
      1 lb Fresh pork fat cut in cubes
           -or strips
  1 1/2 c  Dry bread crumbs
  1 1/4 c  Chicken broth
  3 1/2 ts Banger seasoning

  makes 4 pounds Grind pork and fat together using fine hole disc of
  meat grinder. Add Banger Seasoning. Mix well. Grind again. Force
  mixture into casings and tie in 4-5 inch lengths.

  This mixture will be too fine to form into patties. Bake or sautee.
  Converted by MMCONV vers. 1.50

Posted from the Echo's Library 04/18/94 by Frank Skelly
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 ž QMPro 1.51 ž Woodpecker's, like British Telecom, have long bills.


-!- WM v3.10/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21305                                        Date: 04-18-94  01:43
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Bob Wilson                                   Mark:                     
  Subj: English food 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BW> > SS> Not the good stuff!  I really like Yorkshire pudding and Toad-
BW> > SS> in-a-Hole, and I'd like to try real bangers & mash but have been
BW> > SS> told we can't get real bangers here in the U.S.  :(

BW>Do you cook any of these, and if so does your Yorkshire pudding come
BW>out ok?  As for bangers & mash, as far as I am concerned any old
BW>sausages will do, if not then why not make your own, sorry I don't
BW>have any recipes for British sausage.

Hello, Bob (and Sylvia <G>),
     Excuse me for jumping in. I find this intriguing as there was a
thread on the Internet (rec.food.cooking) over a year ago about "What
the English have for breakfast". Very quickly the thread turned into a
ball of yarn with one off-shoot devoted to "bangers". The contingent in
the UK were of the consensus that you couldn't *buy* good bangers
anymore. The commercial products were considered to be just so much
bread with meat flavoring. I did not have the capability to save recipes
at the time, but have since snagged what appears to be closest to the
*real thing*. Of course, the *real thing* varies from location to
location. <G> So, 1 recipe is here, and a second follows.

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

      Title: Bangers or Oxford Sausages
 Categories: Pork, Breakfast, Side dish
      Yield: 2 servings

    1/2 lb Lean pork, ground
    1/2 lb Lean veal, ground
      6 oz Pork fat, ground
      3 sl Of white bread with crust,
           -crumbled or finely chopped
      1 ts Salt
    1/4 ts Black pepper
    1/8 ts Cayenne pepper
    1/8 ts Mixed grated nutmeg and mace
    1/4 ts Minced fresh thyme
    1/4 ts Minced fresh marjoram
           -OR-
    1/8 ts Dried marjoram
      2 ts Minced fresh sage
           -OR-
      1 ts Dried sage
      1 ts Loosely packed finely grated
           -lemon peel
      1 lg Egg
           Prepared hog casings

  Knead together the pork, veal, fat, and bread. Stir the salt, pepper,
  cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into
  the egg, then knead into the meat mixture. Firmly stuff the mixture
  into prepared hog casings. Prick any air pockets with a pin. Poach,
  braise, or fry them before serving. The raw sausages can be
  refrigerated for 3 days, poached or braised sausages for 1 week. They
  can also be frozen, raw, poached, or braised, for 3 months Makes 2
  lbs raw sausage

  From: LYNDA WEAVER

Posted from the Echo's Library 04/18/94 by Frank Skelly
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 ž QMPro 1.51 ž Whatever it is, it won't work.


-!- WM v3.10/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21411                                        Date: 04-21-94  11:45
  From: Wesley Pitts                                 Read: Yes    Replied: No 
    To: Jl Smith                                     Mark:                     
  Subj: Gaspacho *CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from Jl Smith just crossed my desk:

 JS> And since I'm here, any recipes for, forgive my spelling,
   > Guspaccho?

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

      Title: Gaspacho, the Tradewinds
 Categories: Soups
      Yield: 8 servings

      1 ea Large tomatoes OR
      6 ea Plum tomatoes, concasson
      1 ea Small cucumber, peeled
      2 tb Minced onion
      2 ea Garlic cloves
      2 ts Sugar
    1/4 c  Minced parsley
  1 1/2 c  Tomato juice
      4 c  V-8 juice
      1 ea Tabasco, black pepper to tst

  Cut cucumbers into 1/4 in. dice.  Mince garlic.  Combine in a large
  bowl with remaining ingredients.  Salt to taste.  Soup improves if
  made several days in advance and chilled.

MMMMM

-=wp=-

  _
_| ~-.
\, *_}  <-- Deep in the Heart of Texas
  \)

Bryan, TX



  
... Texas -- the land of good-lookin' horses and fast women!
-!- Pocat's Den BBS...
 ! Origin: Pocat's Den BBS (409)268-0286  (1:117/142)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21416                                        Date: 04-20-94  08:26
  From: Jr Byers                                     Read: Yes    Replied: No 
    To: Bill Oliver                                  Mark:                     
  Subj: HI there!             1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
BO>I need to find a recipe for black bean soup.

Hope these will help.
                     J.R.

      Title: Cuban Black Bean Soup
 Categories: Soups, Main dish, Low-cal
   Servings:  4

      1 lb Beans, dried black                1/2 ts Thyme, dried leaf
      1 c  Onion; chopped                    1/2 ts Oregano, dried leaf
      1 tb Margarine or butter               1/2 ts Salt
      4 c  Water                               1    Pepper, dried whole red
      1    Bouillon cube, beef                 1 c  Pepper, green bell; chopped
     12 oz Ham, cooked lean                  1/3 c  Dark rum (optional)
      2    Bay leaves                          1 c  Sour cream (optional)

  Sort and soak beans overnight; drain and discard soak water. In a 4-quart
  pot, saute onion in butter or marg until tender but not browned. Add soaked
  beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves,
  thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and
  simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from
  stew, mash in a bowl with potato masher or fork. Add mashed beans to stew;
  stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if
  used and discard. Add diced meat, green pepper and rum (if desired) to
  beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour
  cream if desired.


’’ŗa’29’’0’ø¾ŗ»ō6»µų±~£FX>”Ś+R>ŗØĢ¹>¹ŹD©Ŗ»’’¦¤’^ŖbÄyv”b»¹R²&ŗ’_’_ ²²āJDŲEJ|ØžI¬føtI*V±
ŗ"F’ÆĘ’’’’_’t«9P¹*¦¦¢ÄøB;Ź"|·$²ä’ģ%’_^®ō.Öø’’Ę­ ž¹ģ·°¼„L¹’Ņ$
-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Black Bean Soup #1
 Categories: Soups
   Servings:  1

      2 lb Black beans                       1/2 ts Cayenne
    1/2 c  Sunflower oil                       1 tb Vegtable season salt
    1/2 lb Bacon                               4 ts Ground cumin
    1/2 lb Diced ham                         1/4 c  White wine
      8    Chopped onions                      1 c  Sherry
      7 cl Garlic, minced                      6 qt Chicken broth OR
      7    Stalks chopped celery               3    Bouillon cubes and 6 qt of
           W/leaves                                 Water
      3 c  Uncooked brown rice

  Wash black beans, cover with water and allow to soak overnight; rinse;
  drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion,
  garlic and celery. Cook at high simmmer until vegetables are soft, about 30
  minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil;
  reduce heat, cover and simmer 2 1/2-3 hours. Let soup cool; put through a
  blender a little at a time until smooth.Return to soup pot; reheat on low
  about 45 minutes, adding wine andsherry. Ladle into bowls.


’’ŗa’29’’0’ø¾ŗ»ō6»µų±~£FX>”Ś+R>ŗØĢ¹>¹ŹD©Ŗ»’’¦¤’^ŖbÄyv”b»¹R²&ŗ’_’_ ²²āJDŲEJ|ØžI¬føtI*V±
ŗ"F’ÆĘ’’’’_’t«9P¹*¦¦¢ÄøB;Ź"|·$²ä’ģ%’_^®ō.Öø’’Ę­ ž¹ģ·°¼„L¹’Ņ$
-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Black Bean Soup #2
 Categories: Soups
   Servings:  1

      1 lb Black beans                     1 1/2 c  Finely chopped onions
  1 1/2 lb Slab bacon OR                   1 1/2 tb Finely minced garlic
      2    Smoked ham hocks (1 1/2 to          1 ts Ground cumin
           2 lb)                               1 cn (19-oz) tomatos peeled
      8 c  Water                                    Diced with juice (about
      2 ts Celery salt                              2 1/2 cups)
      2 c  Chicken/beef broth                1/4 c  Red wine vinegar
  1 1/2 tb Olive oil                           2 tb Finely chopped fresh
  1 1/2 c  Finely chopped seeded                    Coriander optional
           Cored green peppers                 1    Sieved hard cooked egg

  Place beans, bacon or ham hocks, water and celery salt in heavy kettle.
  Bring to boil; cover and simmer about 2 1/2 hours or until beans are
  thoroughly tender. Remove bacon or ham hocks; set aside. Drain beans and
  reserve along with meat and cooking liquid. There should be about 6 cups of
  beans and 4 cups of liquid. Add enough broth to make 6 cups liquid. Combine
  the beans with liquid in large bowl. Heat oil in heavy kettle; add peppers,
  onions, garlic and cumin. Cook, stirring, until onions are wilted. Add
  tomatos and vinegar. Let simmer about 15 minutes. Meanwhile, remove and
  discard skin from bacon, or skin and bones from ham hocks. Chop ham; set
  aside. Add beam mixture to cooked tomato mixture. Add chopped meat and
  coriander. Simmer until thoroughly heated. Serve in soup bowls; garnish
  with sieved hard cooked egg, if desired.


’’ŗa’29’’0’ø¾ŗ»ō6»µų±~£FX>”Ś+R>ŗØĢ¹>¹ŹD©Ŗ»’’¦¤’^ŖbÄyv”b»¹R²&ŗ’_’_ ²²āJDŲEJ|ØžI¬føtI*V±
ŗ"F’ÆĘ’’’’_’t«9P¹*¦¦¢ÄøB;Ź"|·$²ä’ģ%’_^®ō.Öø’’Ę­ ž¹ģ·°¼„L¹’Ņ$
-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Black Bean Soup
 Categories: Soups, Main dish
   Servings: 20

      2 lb Black beans                       1/2 ts Cayenne
    1/2 c  Sunflower oil                       1 tb Mixed vegetable seasoning
    1/2 lb Bacon                               4 ts Ground cumin
    1/2 lb Diced ham                           6 qt Chicken broth (OR
      8    Onions, chopped                     3    Bouillon cubes AND
      7    Cloves garlic, minced               6 qt Of water)
      7    Stalks celery w/leaves,           1/4 c  White wine
           Chopped                             1 c  Sherry
      3 c  Uncooked brown rice

  Wash black beans, cover with water and allow to soak overnight; rinse;
  drain; set aside.  Pour oil into large soup pot.  Add bacon, ham, onion,
  garlic and celery.  Cook at high simmer until vegetables are soft, about 30
  minutes.  Add beans, rice, seasonings, and broth to soup pot.  Bring to a
  boil; reduce heat, cover and simmer 2 1/2 to 3 hours.  Let soup cool; put
  through blender a little at a time until smooth.  Return to soup pot;
  reheat on low about 45 minutes, adding wine and sherry. Ladle into bowls.


’’ŗa’29’’0’ø¾ŗ»ō6»µų±~£FX>”Ś+R>ŗØĢ¹>¹ŹD©Ŗ»’’¦¤’^ŖbÄyv”b»¹R²&ŗ’_’_ ²²āJDŲEJ|ØžI¬føtI*V±
ŗ"F’ÆĘ’’’’_’t«9P¹*¦¦¢ÄøB;Ź"|·$²ä’ģ%’_^®ō.Öø’’Ę­ ž¹ģ·°¼„L¹’Ņ$
-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Black Bean Soup with Sour Cream and Mango Sals
 Categories: Soups, Appetizers
   Servings:  4

      2 c  Black turtle beans                  2 c  Chicken stock
      1 c  Diced onion                         1    Salt and pepper
      1    Diced carrot                        4    Bay leaves
      2    Diced celery stalks                 1 tb Honey
      3    Strips of bacon

  Combine all the ingredients and add enough water to cover the beans. Bring
  to a boil, then reduce to a simmer and cook until beans are thoroughly
  cooked.
   Add more water as required.  Remove bay leaves and puree the soup in a
  blender.  Then pass the soup through a fine sieve to remove the skins of
  the beans.


’’ŗa’29’’0’ø¾ŗ»ō6»µų±~£FX>”Ś+R>ŗØĢ¹>¹ŹD©Ŗ»’’¦¤’^ŖbÄyv”b»¹R²&ŗ’_’_ ²²āJDŲEJ|ØžI¬føtI*V±
ŗ"F’ÆĘ’’’’_’t«9P¹*¦¦¢ÄøB;Ź"|·$²ä’ģ%’_^®ō.Öø’’Ę­ ž¹ģ·°¼„L¹’Ņ$
-----

---------- Recipe via Meal-Master (tm) v7.04

      Title: Black bean soup with rum
 Categories: Soups, Vegetables, South ameri
   Servings:  4
>>> Continued to next message
-!-
 ž SLMR 2.1a ž My reality check just bounced.



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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21418                                        Date: 04-20-94  08:26
  From: Jr Byers                                     Read: Yes    Replied: No 
    To: Bill Oliver                                  Mark:                     
  Subj: HI there!             2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
      2 c  Onion, chopped                           -r
      1 c  Celery, chopper                     6 c  Beef broth
      6    Parsley                           1/3 c  Dark rum
      2    Fresh thyme                              Lemon juice to taste
      1    Bay leaf                                 Garnishes:
      3 tb Unsalted butter                          Eggs, hard-cooked, chopped
      1 lg Ham hock                                 Fresh parsley, chopped
      2 c  Dried black beans, picked ov             Lemon slices

  The night before, soak beans in cold water to cover by 2 inches. Change
  water at least once. Drain and rinse. In a heavy kettle, cook onion,
  celery, parlsey, thyme, and bay leaf in the butter over mod-low heat,
  stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt
  and pepper to taste.  Bring the mixture to a boil, reduce heat, and simmer,
  uncovered, adding more water if necessary to keep beans covered, for 3
  hours.  Discard ham hock and bay leaf. Put the mixture through a medium
  disk of a food mill into a large bowl and then return it to the kettle.
  Stir in rum, lemon juice, and salt and pepper to taste. Adjust the
  consistency with hot water and garnish for serving with the eggs, parsley,
  and lemon slices.  Makes about 7 cups. a 1971 Gourmet Mag. favorite


-!-
 ž SLMR 2.1a ž My reality check just bounced.


-!- WM v3.10/93-1203
 ! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032  (1:3639/45)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21337                                        Date: 04-20-94  18:30
  From: Warren Miller                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Homemade Irish Cream
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I am an Irish Cream Lover. Here is a receipt I got from an Old Irishman. 

Homemade Irish Cream! 

4 eggs
1 can sweetin condensed milk
1 cup cream, heavy
2 t chocolate syrup
1 t vanilla
3/4 - 2 cups Liquor( whiskey or vodka )
1 T of instant coffee
Blend 5 minutes
It will refrigerate up to 3 months! 
My favorite contains 3/4 cup vodka and 3/4 cup good whiskey! 

Try it if you are an Irish Cream lover! The bottled stuff is to expensive!
-!- FreeMail 1.09
 ! Origin: Horseless Carriage in Marshalltown, IA (515)752-6554 (1:290/106)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21266                                        Date: 04-20-94  19:04
  From: Frank Matthews                               Read: Yes    Replied: No 
    To: James Bromley                                Mark:                     
  Subj: How To Cook Beans?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
JB-this, I would like to try to use dryed beans from now on. I have read
JB-somewhere that dryed beans are difficult to prepare? They involve lots
JB-of soaking and slow cooking. Could someone instruct me in the proper way
JB-to cook the above beans?

Hi,

soak beans a while if you can...(an hour is plenty if you are in a
hurry)...or at least wash them quick......

put in pressure cooker with 2.5-3 times the volume in water...add a
little (like 1T) oil, lard, etc to prevent foaming...cook at 15#
pressure for 1 hour...

take off the stove and put in the sink....run water over top until
pressure drops...-then- open it up...you can cook it a little longer
with the top off to improve the broth....this is also when you'd put
in any salt you'd like...

to do soybeans cook them the same way but put the salt in when you
start the cooking and cook about 75 minutes....

-!- FMail 0.96ā
 ž SLMR 2.1 ž Step off, I'm do'in the Hump!
 ! Origin: The Chessboard, Collierville, TN, USR/DS 16.8 (1:123/71)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21387                                        Date: 04-20-94  09:53
  From: Mark Satterly                                Read: Yes    Replied: No 
    To: James Bromley                                Mark:                     
  Subj: Re: HOW TO COOK BEANS?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting James Bromley to All <=-

 JB> Hi everyone, this may seem like a simple question but i seriously
 JB> dont know the correct way to do the following. I like to use alot of
 JB> beans, Kidney beans, chick peas (garbonzo beans), lentils, romano
 JB> beans(pinto beans). Ok, so i have always been (bean?<G>) using canned
 JB> beans for this, I would like to try to use dryed beans from now on. I
 JB> have read somewhere that dryed beans are difficult to prepare? They
 JB> involve lots of soaking and slow cooking. Could someone instruct me in
 JB> the proper way to cook the above beans? 
 
Hi James.  As a vegan, I cook dried beans all the time.  They need not be
difficult or that time consuming either.

First of all, distinguish those legumes that don't need to be presoaked.
These include the split dals, split peas, lentils, split mung beans, etc.
Also in rhe non-soaking category, I put black-eyed peas though numerous
recipes insist that they do need to be pre-soaked.  I've not found that
need.  Also include here, some varieties of whole peas, if you are making a
soup of yellow whole peas, for example, they don't need soaking.  With all
these legumes, wash & sort them really well.  Then cook them in lots of
fresh water.  Do not add salt while cooking them; it slows down the cooking
process because it toughens the skins.  Red lnetils cook very quickly, they
start to puree after about 20 minutes.  Green lentils & most of the other
legumes listed above will take about 45 minutes.

Other legumes need to be presoaked.  You can either do this overnight or
use a quick soak method that I use all the time.  Cover your dried beans
with fresh water, place in a pot.  Bring the pot to a rolling boil & then
switch off the heat.  Lety sit for 1 hour.  Drain & rinse & then cook as
normal.  Depending on what you're doing with these beans accounts for the
cooking time.  To make a puree, things like chickpeas or kidney beans need
a good 3 hours cooking.  If you're using them in a main dish, whole, about
45 to 60 minutes is usually enough.  Again, do not add salt until the
cooking process has finished.

-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21402                                        Date: 04-21-94  09:20
  From: Teresa May                                   Read: Yes    Replied: No 
    To: James Bromley                                Mark:                     
  Subj: HOW TO COOK BEANS?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
JB>Hi everyone, this may seem like a simple question but i seriously dont
JB>know the correct way to do the following. I like to use alot of beans,
JB>Kidney beans, chick peas (garbonzo beans), lentils, romano beans(pinto

Hi James,  

  Welcome to the national FidoNet Cooking Echo!

  Cooking beans isn't too complicated.  Some people soak them overnight, 
drain and then boil on the top of the stove until they are tender.  Some 
people put the dry beans into a pan, bring that to a boil, let it sit for 
an hour, drain and boil until tender.  Then there are those of us that 
just wash them and stick them into a crockpot on high overnight!  :-)

  Don't add to much salt-- or if you are making BBQ beans, sugar or 
molasses-- since that can make the beans tough.  Wait until the beans are 
tender to add extra salt or sweetening.

Teresa May, Greeter



-!- WinQwk 2.0 a#0
-!- FMail 0.96ā
 ! Origin: The LightSpeed Chronicle BBS    (817) 696-2231 (1:3805/25)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21406                                        Date: 04-19-94  09:45
  From: John Poole                                   Read: Yes    Replied: No 
    To: James Bromley                                Mark:                     
  Subj: HOW TO COOK BEANS?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
, I would like to try to use dryed beans from now on. I
have read JB>somewhere that dryed beans are difficult to prepare? They
involve lots JB>of soaking and slow cooking. Could someone instruct me
in the proper way JB>to cook the above beans? JB>I would prefer to use
dried beans because I JB>like to control my salt intake and salt is
added to the canned
beans.                                                              
              
Here's the easiest and best Pinto Bean Recipe I know:

-----Meal Master
Title: West Texas Red Beans
Categories: Vegetables, Beans
Yield: 8 servings
Ingredients:
        1 lb Dried pinto beans
        1 T Garlic, sliced
        2 T Chili Powder (Red)
        2 sm Red peppers
        1 ts salt, optional

  Remove dirt, rocks, insects, and etc. from the beans.  Wash
beans in several changes of water.  Place all ingredients in
a pan and cover with water and cook over low heat until
beans are tender, about 2 1/2 hours.  Caution: to avoid burning the
beans, you must add water from time to time.  Sometimes I soak mine for
about two hours before cooking to avoid having to add so
much water.
  To change recipe to Juan's Frijoles Borrachos (Drunken Beans), add one
  can of either Lone Star or Pearl Beer to recipe with 4-5
 Sprigs of fresh cilantro.  Remember, real Texas beans HAVE
NO MEAT.   Serve with fresh tortillas and hot sauce.
-----             
-!-
 ž SLMR 2.0 ž No tagline!

-!- TMail v1.31.5
 ! Origin: HAL-PC - Houston, TX - (713) 963-4100 (1:106/10000)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21456                                        Date: 04-21-94  09:46
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: James Bromley                                Mark:                     
  Subj: HOW TO COOK BEANS?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
YHello:
JB>Could someone instruct me in the proper way
JB>to cook the above beans?
First of all, lentils. They need no soaking. Just put in a pot, cover
with water, bring to a boil, reduce heat and simmer until tender --
about 35 minutes.

For most other beans, there are two methods. The fast and the slow
methods.

The fast method is covering the beans with water, bring to a boil, boil
for one minute, remove from heat for one hour. Then resume cooking at a
simmer until the beans are soft. The time will vary with different beans
and different batches of the same beans.

The slow method is to put the beans in a pot, cover with water and allow
to sit eight hours or overnight. Make sure there is enough water to
cover the beans with an inch or two of water. Then cook at a simmer
until beans are tender.

I use both methods. I usually opt for the fast method when I forget to
put the beans to soak on the night before I plan to cook them.

Usually, both of these methods are contained in the cooking directions
on the packages of dried beans. - Earl
 * 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#: 21279                                        Date: 04-20-94  15:25
  From: Katherine Walden                             Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: I need potato recipe's!
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Twice Baked Potatoes
 
6        medium baking potatoes
1/2 c  milk
1/4 c butter
1      large egg(slightly beaten)
1/2 c Parmesan cheese
1/4 c chives or green onion tops
1/4 tsp. salt and pepper
pinch ground nutmeg
Paprika
Heat oven to 400F  Scrub potatoes, prick several times with a fork
Place in oven bake 50-60 minutes until potatoes feel soft when squeezed. 
Remove and cool 15 minutes
Half Potatoes length wise ( carefully), Using a small spoon scoop out pulp into
a large bowl, leaving a 1/4 
inch thick shell.  Save the best  8 shells.  Freeze the remaining shells for
French fries  or stuffed potato skins
Simmer milk and butter until butter melts.  Pour over potato pulp and mash or
beat until almost smooth. 
Add egg, half of cheese and spices.  Mash until almost smooth.
Fill shells using about 1/3 cup mixture per shell.  Sprinkle with cheese and a
little paprika. 
Reduce heat  to 350F Place shells on cookie sheet and bake for 30 minutes,
until puffed and brown.
Makes 8 halves.  


-!- Maximus/2 2.01wb
 ! Origin: William's, Edmonton, Alta (403)431-2082 16.8 DS (1:342/9)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21280                                        Date: 04-20-94  15:27
  From: Katherine Walden                             Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: I need potato recipe's!
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Oven Fried Potatoes

3 baker potatoes
2 tbsp. vegetable oil
1/4 tsp. garlic salt
1/4 tsp. pepper
1/8 tsp. celery salt
1/4 tsp. parsley flakes
1/4 tsp. onion flakes
1/4 tsp. chili flakes ( optional)
1/4 tsp. salt

Peel potatoes, slice  thin, covering in ice cold water. ( add ice cubes to
water) for 20 minutes
Heat oven to 400F 
Mix spices together. Use 1 1/2  tbsp. now, save the rest for another batch. The
next few steps must be done quickly so the potatoes do not turn colour. Drain
potato slices well, patting dry, quickly, so not to cause slices to turn
colour.
Place in large bowl, quickly toss in oil.  Once chips are lightly coated by
oil, add spices, 
making sure the spices are evenly spread on potatoes.
Place, as spread out as possible on ungreased cookie sheets. 
Bake,  turn every few minutes, until crisp and golden brown. A good alternative
to French fries.  


-!- Maximus/2 2.01wb
 ! Origin: William's, Edmonton, Alta (403)431-2082 16.8 DS (1:342/9)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21281                                        Date: 04-20-94  15:29
  From: Katherine Walden                             Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: I need potato recipe's!
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Potato Souffle

6-8  potatoes
1/4 cup half and half
1/4 cup cream cheese, softened.
2 eggs separated
2 green onion, diced fine
pinch salt and pepper
2 tbsp. margarine
1/4 cup Parmesan cheese
1/4 fine bread crumbs
 
Peel potatoes, boil until tender.  Mash well with half and half and butter, 
and cream cheese. Add egg yolks beating well, add salt and pepper
Heat oven to 400 F. Whip egg whites until stiff peaks appear 
Fold gently into potato mixture, fold in green onion.  
Pour into lightly greased oven proof casserole.
Sprinkle with  cheese and crumbs
Bake until golden brown on top, puffy, crispy on edges, but not burned. If
edges brown 
too quickly, cover edges with aluminium foil.  Check centre with a toothpick,
should 
come out almost clean. ( about 40 minutes)

-!- Maximus/2 2.01wb
 ! Origin: William's, Edmonton, Alta (403)431-2082 16.8 DS (1:342/9)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21282                                        Date: 04-20-94  15:31
  From: Katherine Walden                             Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: I need potato recipe's!
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Greek Potatoes

3 lb White potatoes
1/2 c  Chopped yellow onions
1/4 c  Finely minced garlic
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Dry oregano
1/2 tsp. Basil
1 c  Fresh lemon juice
1/2 c  Vegetable oil
           Water (as needed)

  Preheat the oven to 400 F.
In a large baking pan place the peeled and quartered potatoes (add
enough potatoes so that they fill the pan up, 3/4-inch from the top).
Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon
juice, and vegetable oil. Add enough water so that the potatoes are
just covered. Stir the ingredients together very thoroughly so that
everything is well mixed.
Bake the potato mixture for 45 minutes. Carefully stir the ingredients
together so that they are re-mixed. Bake the potatoes for another 45
minutes, or until they are tender. Remove the potatoes with a slotted spoon.


-!- Maximus/2 2.01wb
 ! Origin: William's, Edmonton, Alta (403)431-2082 16.8 DS (1:342/9)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21283                                        Date: 04-20-94  15:33
  From: Katherine Walden                             Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: I need potato recipe's!
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Potato Pancakes
4  large potatoes
1 onion (medium)
1/4 cup flour
1 egg
salt and pepper
2 tbsp. vegetable oil

Peel Potatoes, have a bowl of ice cold water beside work area.
Grate Potatoes, quickly transferring to ice cold water bowl
Heat oil in frying pan. Quickly, but thoroughly drain potatoes, pressing firmly
against a sieve, 
making sure most of the water is gone. In bowl mix all ingredients together,
except for oil.
Drop by large spoonfuls into hot pan. Reduce heat to medium hot., so potatoes
don't burn.
Turn over when brown and crispy on one side. Add more oil to pan if needed
between batches.
Place on  paper towelling to drain after browned on both sides.  Hint: Make
sure pan is hot before adding 
each new batch, this will cut down the oil from saturating the potato pancakes.
 Serve with applesauce 
if desired, or sour cream  A good accompaniment to pork chops.  

-!- Maximus/2 2.01wb
 ! Origin: William's, Edmonton, Alta (403)431-2082 16.8 DS (1:342/9)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21293                                        Date: 04-19-94  22:43
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: Cheryl Boone                                 Mark:                     
  Subj: I need potato recipe's!
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
*** Quoting Cheryl Boone to Any dated 04-16-94 ***
> I really enjoy eating potato's (guess I am just a spud). Hey anybody out 
> there got a new potato recipe? If so I would like to hear any ideas 
> that you have.
> 


Here's one for you....


MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Nepalese Boiled Potatoes
 Categories: Vegetables
      Yield: 4 servings
 
      2 tb Crushed red chile
    1/2 ts Dry mustard powder
      1 ts Lemon juice
      2 tb Oil; peanut is best
      3 ea Potatoes; boiled and cut
           -in one inch cubes
 
  Thoroughly mix mustard, lemon juice, and oil.
  Pour the mixture over the hot potatoes.
  Toss gently to coat all the pieces.
  Sprinkle the red chile over potatoes and serve.
  
  From the Fiery Cuisines
  Typed by Lisa Greenwood
 
MMMMM


-!- GEcho 1.00+
 ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21440                                        Date: 04-21-94  19:46
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Terri Sprague                                Mark:                     
  Subj: Ice Cream
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

-=> On Apr 18, 1994, Terri Sprague wrote to All:

TS>         I am looking for receipes for homemade ice cream. I

Here are some from the L.A. Times cookbook:

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

      Title: BERRY ICE CREAM
 Categories: Ices, Fruits, Desserts
      Yield: 1 gallon

      3 tb Cornstarch
      6 c  Milk
  2 2/3 c  Sugar (see note)
      4    Eggs
    3/4 ts Salt
     13 oz Evaporated milk
      2 c  Whipping cream
      2 c  Crushed fresh berries
  1 3/4 tb Vanilla

  Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2
  cups milk and cook over very low heat until thick and smooth, stirring
  constantly to avoid lumps. Blend sugar, eggs, salt and evaporated
  milk in electric mixer bowl. Add hot cornstarch mixture and beat
  well. Add whipping cream, remaining 4 cups milk, berries and vanilla.
  Pour into gallon electric or hand-crank freezer. Churn and freeze
  according to manufacturer's directions until firm, then carefully
  remove paddle. Seal ice cream container well. Fill ice cream freezer
  to top with crushed ice and ice cream salt. Cover freezer tightly and
  set aside several hours to let ice cream season. Or spoon ice cream
  into another container which has been chilled and store in home
  freezer to season.
 
  Note: It may be necessary to increase amount of sugar slightly
  depending on sweetness of berries.
 
  Makes about 1 gallon
 
  (C) 1992 The Los Angeles Times

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

      Title: CHOCOLATE ICE CREAM
 Categories: Ices, Desserts
      Yield: 1 gallon

      3 tb Cornstarch
      6 c  Milk
  2 2/3 c  Sugar
      4    Eggs
    3/4 ts Salt
     13 oz Evaporated milk
      2 c  Whipping cream
      2 oz Semisweet chocolate; melted
  1 3/4 tb Vanilla

  Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2
  cups milk and cook over very low heat until thick and smooth, stirring
  constantly to avoid lumps. Blend sugar, eggs, salt and evaporated
  milk in electric mixer bowl. Add hot cornstarch mixture and beat
  well. Add whipping cream, remaining 4 cups milk, chocolate and
  vanilla. Pour into gallon electric or hand-crank freezer. Churn and
  freeze according to manufacturer's directions until firm, then
  carefully remove paddle. Seal ice cream container well. Fill ice
  cream freezer to top with crushed ice and ice cream salt. Cover
  freezer tightly and set aside several hours to let ice cream season.
  Or spoon ice cream into another container which has been chilled and
  store in home freezer to season.
 
  Makes about 1 gallon
 
  (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#: 21441                                        Date: 04-21-94  19:48
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Terri Sprague                                Mark:                     
  Subj: Ice Cream
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

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

      Title: COFFEE LIQUEUR ICE CREAM
 Categories: Ices, Alcohol, Desserts
      Yield: 2 quarts

      2    Eggs
    1/2 c  Sugar
      4 c  Evaporated milk
      1 tb Instant coffee powder
           - (or more as desired)
    1/2 c  Coffee liqueur

  Beat eggs and sugar in large mixing bowl until well blended. Scald
  evaporated milk and coffee powder over medium heat until bubbles
  appear around edge. Gradually stir about 2 cups hot evaporated milk
  mixture into egg mixture. Blend egg mixture into remaining hot milk
  mixture. Cook, stirring, over low heat until mixture thickens
  slightly. Remove from heat. Refrigerate until well chilled. Stir in
  coffee liqueur. Pour into ice cream freezer container. Churn and
  freeze according to manufacturer's directions.
 
  Makes 2 quarts
 
  (C) 1992 The Los Angeles Times

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

      Title: PEACH ICE CREAM
 Categories: Ices, Desserts, Fruits
      Yield: 1 gallon

      3 tb Cornstarch
      6 c  Milk
  2 2/3 c  Sugar
      4    Eggs
    3/4 ts Salt
     13 oz Evaporated milk
      2 c  Whipping cream
      2 c  Crushed ripe peaches
      1 tb Vanilla
    1/2 ts Almond extract

  Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2
  cups milk and cook over very low heat until thick and smooth, stirring
  constantly to avoid lumps. Blend sugar, eggs, salt and evaporated
  milk in electric mixer bowl. Add hot cornstarch mixture and beat
  well. Add whipping cream, remaining 4 cups milk, peaches, vanilla and
  almond extract. Pour into gallon electric or hand-crank freezer.
  Churn and freeze according to manufacturer's directions until firm,
  then carefully remove paddle. Seal ice cream container well. Fill ice
  cream freezer to top with crushed ice and ice cream salt. Cover
  freezer tightly and set aside several hours to let ice cream season.
  Or spoon ice cream into another container which has been chilled and
  store in home freezer to season.
 
  Makes about 1 gallon
 
  (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#: 21442                                        Date: 04-21-94  19:49
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Terri Sprague                                Mark:                     
  Subj: Ice Cream
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: VANILLA ICE CREAM
 Categories: Desserts, Ices
      Yield: 1 gallon

      3 tb Cornstarch
      6 c  Milk
  2 2/3 c  Sugar
      4    Eggs
    3/4 ts Salt
     13 oz Evaporated milk
      2 c  Whipping cream
  3 1/2 tb Vanilla

  Mix cornstarch with 1/2 cup milk until smooth. Add additional 1 1/2
  cups milk and cook over very low heat until thick and smooth, stirring
  constantly to avoid lumps. Blend sugar, eggs, salt and evaporated
  milk in electric mixer bowl. Add hot cornstarch mixture and beat
  well. Add whipping cream, remaining 4 cups milk and vanilla. Pour
  into gallon electric or hand-crank freezer. Churn and freeze
  according to manufacturer's directions until firm, then carefully
  remove paddle. Seal ice cream container well. Fill ice cream freezer
  to top with crushed ice and ice cream salt. Cover freezer tightly and
  set aside several hours to let ice cream season. Or spoon ice cream
  into another container which has been chilled and store in home
  freezer to season.
 
  Makes about 1 gallon
 
  (C) 1992 The Los Angeles Times

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

      Title: Wild Maine Blueberry Lavender Ice Cream
 Categories: Ice cream, Desserts
      Yield: 1 servings

      1 pt Wild blueberries*
    1/4 c  Maple syrup
      1 qt Heavy cream
      2 c  Sugar
      4    Fresh lavender sprigs
      9    Egg yolks

  *Note: Blueberries should be picked over and washed.
 
  Simmer the blueberries in the maple syrup until they burst, and then
  puree. Scald the cream with half of the sugar and the lavender
  sprigs.  In a separ bowl whip the egg yolks with the remaining 1 cup
  sugar until the mixture tu pale yellow.  Strain the scalded cream,
  and slowly add it as you continue t whip the sugar and egg mixture.
 
  Transfer the mixture to a double boiler and cook until it thickens
  (coats t back of a spoon), stirring often.  Remove from the double
  boiler;  put in a bowl and stir in the blueberry puree, and
  refrigerate overnight.  Freeze according to manufacturer's directions
  for your ice cream freezer. Harden 24 hours before serving.
 
  Info:   from Yankee magazine, June 1992
  originally from Cooking in the Shaker Spirit by James Haller
  with  Jeffrey Paige, Yankee Books, 1990
  posted by Perry Lowell, INTERCOOK Echo, May '92

MMMMM




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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21443                                        Date: 04-21-94  19:51
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Terri Sprague                                Mark:                     
  Subj: Ice Cream
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

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

      Title: Lavender Ice Cream
 Categories: Desserts, Ices, Herbs, Flowers
      Yield: 8 servings

     14 oz Milk
      3 oz Lavender leaves and flowers
      2 oz Crystallized ginger; chopped
      1 c  Sugar
      3    Egg yolks
      2 c  Heavy whipping cream; cold

MMMMM------------------------FOR GARNISH:-----------------------------
           Lavender flowers

  In a saucepan, slowly heat milk to approximately 200 F.  Remove from
  fire and add lavender.  Allow to steep for 15 minutes.  Strain milk
  through cheesecloth while warm.  Add crystallized ginger and sugar to
  milk.  Place egg yolks into a small bowl; then put half the mixture
  from saucepan into the bowl to blend.  Stir mixture with a spoon and
  pour back into the saucepan.  Place over low heat and cook until
  mixture is approximately 200 F.  Add 2 cups cold heavy whipping cream
  and place into refrigerator until well chilled.  Process in any ice
  cream machine.  During the last few minutes of ice cream processing,
  sprinkle individual lavender flowers (stripped from lower heads) into
  the ice cream so they will be whipped into it.
 
  Makes 1 quart
 
  This recipe was created by David Schy when he was executive chef at
  the El Encanto Hotel in Santa Barbara, California.
 
  Source: Cooking from the Garden - by Rosalind Creasy
  ISBN: 0-87156-731-8
  Typed for you by Karen Mintzias

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

      Title: Fig Ice Cream
 Categories: Ice cream, Fruits, Desserts, Ices
      Yield: 1 servings

      1 lb Very ripe figs
      3 tb Water
  1 1/2 c  Whipping cream
    1/2 c  Sugar; plus:
      1 tb Sugar
      3    Egg yolks
           Vanilla; to taste
           Cognac or brandy (optional)
           -- to taste

  Wash the figs, cut off the stem ends, and cut in quarters into a
  non-corroding saucepan.  Add the water and cook slowly until very
  tender, about 20 minutes, stirring often.  The cooking time will
  depend on the variety of fig you are using and how thick the skin is.
  Coarsely chop the figs in a food processor, or put them through a
  food mill, or crush well with a potato masher.  Warm 1 cup of the
  cream with the sugar in a non-corroding saucepan, stirring
  occasionally, until the sugar has dissolved.  Whisk the egg yolks
  just enough to mix them and whisk in some of the hot cream mixture to
  warm them.  Return to the pan and cook over low heat, stirring
  constantly, until the custard coats the spoon.  Strain through a
  medium-fine strainer into a container.  Add the remaining cream and
  1-1/2 cups of the fig puree.  Flavor to taste with a few drops each
  of vanilla and Cognac or brandy.  Chill thoroughly.  Freeze according
  to the instructions with your ice-cream maker.
 
  Source: Chez Panisse Desserts - by Lindsey Remolif Shere
  Random House - New York  (ISBN: 0-394-53860-9)
  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#: 21444                                        Date: 04-21-94  19:52
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Terri Sprague                                Mark:                     
  Subj: Ice Cream
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[CONTAINS 2 RECIPES]

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

      Title: Mint Flower Ice Cream
 Categories: Ices, Desserts, Flowers, Herbs
      Yield: 6 servings

    1/2 c  Caster sugar
    3/8 c  -Water
      4 tb Mint leaves
           - (less if desired)
      1 ts Mint flowers
    1/2    Lemon; juiced
    1/2 pt Double cream; -OR-
  1 1/4 c  -Heavy cream
           Green food colouring (opt.)

MMMMM------------------------TO DECORATE-----------------------------
           Mint leaves and flowers

  This is the perfect dessert for a summer's day.  Use a combination of
  spearmint, apple mint and eau-de-cologne mint for the best flavour.
 
  Dissolve the sugar in the water, then boil for 3-4 minutes to make a
  light syrup.  Put in the mint leaves and flowers and liquidize until
  smooth.
 
  Cool, then strain.  Add the lemon juice and stir in the cream.  Mix
  well together, whisking gently.  Add a drop or two of food colouring
  if necessary.
 
  Pour into an ice tray and freeze until mushy.  Beat well, then freeze
  until hard.
 
  Serve in tall glasses, decorated with sprigs of mint leaves and lots
  of fresh mint flowers.
 
  Source: Cooking with Flowers, by Jenny Leggatt
  Typed for you by Karen Mintzias

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

      Title: Maharajah's Ginger Ice Cream
 Categories: Desserts, Ices
      Yield: 1 batch

      2 c  Whipping cream
      1 c  Half and half
    1/2 c  Sugar
      5 lg Egg yolks
    1/3 c  Minced drained stem ginger
           -- in syrup
      2 tb Syrup from stem ginger
      2 tb Vanilla extract
           Mint sprigs

  Combine cream, half and half, sugar and salt in heavy medium saucepan.
  Bring to simmer, stirring until sugar dissolves, about 8 minutes.
  Whisk yolks in medium bowl to blend.  Gradually whisk cream mixture
  into yolks. Return to saucepan. Stir over medium heat until custard
  thickens and leaves path on back of spoon when finger is drawn
  across, about 4 minutes; do not boil.  Strain custard into large
  bowl.  Cool to room temperature.
 
  Stir stem ginger, syrup and vanilla into custard.  Cover and
  refrigerate until well chilled, or overnight.
 
  Process custard mixture in ice cream maker according to manufacturer's
  instructions.  Freeze in covered container.  (Can be prepared 2 days
  ahead.  Let soften slightly in refrigerator if necessary.)
 
  Scoop ice cream into bowls.  Garnish with mint sprigs and serve.
 
  Source: Jinx and Jefferson Morgan, in Bon Appetit/June 1990
  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#: 21410                                        Date: 04-21-94  11:40
  From: Wesley Pitts                                 Read: Yes    Replied: No 
    To: Terri Sprague                                Mark:                     
  Subj: Ice Cream CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from Terri Sprague just crossed my desk:

 TS> I am looking for receipes for homemade ice cream. I just got
   > a new ice cream freezer, electric.


Hey, it's getting to be that time of the year again, isn't it?  Try
this one:

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

      Title: Fresh Peach Ice Cream
 Categories: Desserts, Ice cream
      Yield: 8 servings

      1 c  Heavy cream
      2 c  Milk
      4 ea Egg Yolks
      1 c  Sugar
      1 x  Salt to taste, if desired
      1 ts Pure vanilla extract
      1 c  Pitted, crushed peaches

  1.  In a saucepan with a heavy bottom, combine the cream, milk, egg
  yolks, 1/2 cup sugar, salt, and vanilla.  Cook over low heat or in a
  double bolier, stirring constantly with a wooden spoon all around the
  bottom to make sure the custard doesn't stick.
  2.  Continue cooking and stirring until custard is as thick as heavy
  cream (180 degrees).  This cooking will rid the custard of the raw
  taste of the yolks.  Remove the custard from the heat at once,
  stirring constantly for a minute or so.  Let cool.
  3.  To the peaches add the remaining 1/2 cup sugar.  Stir to
  dissolve.  Add this to the custard.
  4.  Pour the mixture into the container of an electric or
  hand-cranked ice cream freezer and freeze according to the
  manufacturer's instructions.

MMMMM

-=wp=-

  _
_| ~-.
\, *_}  <-- Deep in the Heart of Texas
  \)

Bryan, TX


  
... Kathy says I never listen to her...or something like that.
-!- Pocat's Den BBS...
 ! Origin: Pocat's Den BBS (409)268-0286  (1:117/142)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21287                                        Date: 04-20-94  18:24
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Rob Gearhart                                 Mark:                     
  Subj: Joy of Cooking CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 14 Apr 94  20:30:00, Rob Gearhart <=-
 -=> spoke to Dale Shipp about Pies CR 2 <=-

 RG> Thanks Dale.  Your recipe's are snagged and stored.  I would share
 RG> mine, but they all come out of "The Joy of Cooking" which I'm sure
 RG> everyone has. <g>

 Believe it or not we really don't have The Joy Of Cooking.  Post
 away!

 Go ahead and post some of your favorites.  Even after your retirement
 you have to eat more than pies (G) What other types of food do you
 enjoy.

 Until then - how about another pie recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Cherry-cream Pie
 Categories: Pie
      Yield: 8 servings
 
      8 oz Philadelphia Cream Cheese
           -softened
     14 oz Can Sweetened condensed milk
           -Borden Eagle Brand
      1 ts Vanilla
    1/3 c  Lemon juice
     48 oz Comstock canned cherries
      2    8 inch Graham Cracker
           Pie Crusts
 
  Blend Cream Cheese, Vanilla, Lemon Juice and Condensed Milk well.  No
  lumps.
  
  Pour half mixture into each pie crust.  Refrigerate for 1 hour, until
  firm.
  
  Fill top half of pie crusts with cherries.  Refrigerate 1 hour.
  
  Serve cold.
  
  Jeff Duke
  From: Jeff Duke                       Date: 28 Jan 94
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: LEMON CHESS PIE
 Categories: President, Pie, Southern
      Yield: 8 servings
 
      1    Unbaked 9-inch pie shell
      2 c  Sugar
    1/2 c  Butter or margarine
      5    Eggs
      1 c  Milk
      1 tb Flour
      1 tb Cornmeal
    1/4 c  Fresh lemon juice
           Rind of 3 lemons, grated
 
  Cream sugar and butter; add eggs and milk. Beat well. Then add flour,
  cornmeal, lemon juice and lemon rind. Stir until thoroughly
  incorporated
  
  Pour mixture into pie shell; bake at 350 degrees until done, 35 to 40
  minutes.
  
  Recipe for Bill Clinton's favorite pie, as reported by Liza Ashley in
  her book "Thirty years at the Mansion." posted by Larry Bibech,
  L-Cuisine From: ANNE MACLELLAN                  Date: 04-11-93
  Submitted By RODNEY GRANTHAM   MSG#: 1726
 
MMMMM

... Shipwrecked on Hesperus in Maryland. 16:12:38 20 Apr 94    
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21373                                        Date: 04-21-94  14:44
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Lori Byrd                                    Mark:                     
  Subj: Kids Taste Buds CR 4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 23 Mar 94  20:23:29, Lori Byrd <=-
 -=> spoke to All about Bored taste buds (kids) <=-

 Hi Lori

 Here are a few recipes that kids seem to love.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Kids Fruit Salad
 Categories: Salads, Kids
      Yield: 5 cups
 
     17 oz Can fruit cocktail, drained
  1 1/2 c  Miniature marshmallows
      2 md Bananas, sliced
      1 md Apple, coarsely chopped
    1/4 c  Maraschino cherries, halved
  1 1/2 c  Cool whip
 
  In large bowl, combine all ingredients except coolwhip.  Gently fold
  in coolwhip.  Cover; chill until served.
  
  Kids dig into this - think it is the coolwhip they are interested in.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Rings and Things
 Categories: Soup, Kids
      Yield: 6 servings
 
      1 c  Macaroni rings (uncooked)
      1 lb Hot dogs, sliced in 1/2
           -inch pieces
    1/4 c  Chopped onion
      2 tb Butter
 10 3/4 oz Can condensed tomato soup
      4 oz Shredded American Cheese
    1/2 c  Water
 
  Cook macaroni to desired doneness in unsalted water as directed on
  package.  Drain; rinse with hot water.  In large skillet, saute hot
  dogs and onion in margarine or butter until onion is tender.  Reduce
  heat; stir in the soup, cheese and water.  Cook over low heat
  stirring constantly until cheese is melted.  Stir in the cooked
  macaroni; heat thoroughly.
  
  Can substitute alphabet pasta, or animal shape pasta.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: CONFETTI MAC'N CHEESE
 Categories: Pasta, Cheese/eggs
      Yield: 6 servings
 
    1/4 c  Chopped onion
    1/4 c  Chopped green pepper
      2 tb Margarine or butter
      1 lb Pasteurized process cheese
           - spread, cubed
    1/2 c  Milk
      2 c  (7 oz) elbow macaroni,
           - cooked, drained
 
  Saute vegetables in margarine until tender.  Reduce heat to low.
  Add process cheese spread and milk; stir until process cheese spread
  is melted.  Stir in macaroni.  Spoon into 2 quart casserole.  Bake
  at 350 for 15 minutes.  Sprinkle with parmesan cheese if desired.
  
  Preparation time: 15 minutes    Baking time: 15 minutes
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Dirt Cups
 Categories: Dessert, Kids, Fun, Amphibians, Plants
      Yield: 10 servings
 
      2 c  Cold milk
      1 pk JELL-O chocolate pudding
      1 pk COOL-WHIP topping,thawed
      1 pk Chocolate sandwich cookies
     10    7 ounce plastic cups

MMMMM-------------------SUGGESTED DECORATIONS------------------------
           Gummy worms
           Gummy frogs
           Candy flowers
           Chopped peanuts
 
  1. POUR milk into large bowl. Add pudding mix. Beat with whisk until
  well blended, 1-2 minutes. Let stand 5 minutes. 2. STIR in whipped
  topping and half of crushed cookies. 3. PLACE 1 tablespoon crushed
  cookies into cups. Fill cups 3/4 full with pudding mixture. Top with
  remaining crushed cookies. Refrigerate 1 hour. Decorate.
  From: Carl Berger
  ~--
MMMMM
... Shipwrecked on Hesperus in Maryland. 13:28:24 21 Apr 94    
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21471                                        Date: 04-21-94  16:44
  From: Karin Brewer                                 Read: Yes    Replied: No 
    To: Pat Stockett                                 Mark:                     
  Subj: Mexican cheese
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS RECIPE

PS>I wonder if I can get my greenhouse fixed. :-)

     I gather one of the walls went down?  What happened, did a frost
heave get it, or just too much snow?  And, any signs of tomatillo
plants yet?  You will need tomatillos.

-Begin Recipe Export-

Title:  CHEESE AND CHORIZO STUFFED CHILIES
Keywords:  Mexican, Texas, Sausage, Chiles, Peppers

6          dry ancho chilies
1 cup      white vinegar
2 lbs      beef OR pork chorizo
6 oz       ranchero cheese, crumbled
2          onions, cut into strips
2 cloves   garlic
3/4 cup    olive oil
1 Tbsp     ground oregano
2          bay leaves
1 tsp      thyme
           salt and pepper

   Roast chilies in open flame on stove until charred areas appear.
Place inside plastic bag for 30 minutes.  Remove from bag and peel
off skin.  Cut lengthwise and devein and remove seeds.  Rinse in cold
water.  Soak chilies in mixture of 2 cups salted water and 1/2 cup
vinegar 20 minutes.  Rinse and pat dry.

   Cook chorizo until browned; drain.  Combine meat with half of
cheese.  Stuff chilies with mixture and arrange on serving platter.

   Saute onion and garlic in olive oil.  Add oregano, bay leaves and
thyme; add salt and pepper to taste.  Add remaining vinegar; boil
2 minutes and pour sauce over peppers.  Sprinkle with remaining
cheese.  Allow sauce to cool to room temperature before serving.

Makes 6 servings.

From:  San Antonio Express News, 04/06/94 (from A PASSION FOR THE
       AUTHENTIC, a cookbook developed by Cacique Inc.)
Shared by:  Karin Brewer, Cooking Echo, 4/94

-End Recipe Export-

Karin


 * OLX 2.1 * Stand back!  It's a Beta!


-!- WM v3.01/91-0010
 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550  (1:387/403.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21290                                        Date: 04-20-94  20:55
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Mexican CR3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
We were in the mood for some Mexican yesterday.  These three recipes
turned out well, and I am sure we will cook them again.
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Baked Chicken Chimichangas
 Categories: Mexican, Chicken, Leftovers, Baked
      Yield: 6 servings
 
  2 1/2 c  Chicken; cooked, shredded
      2 tb Olive oil
    1/2 c  Onion; chopped
      2    Garlic; cloves, minced
    1/2 tb Chili powder
     16 oz Salsa (choice of hotness)
    1/2 ts Cumin; ground
    1/2 ts Cinnamon
        pn Salt;(if necessary)
      6    10 inch flour tortillas
           -nice flexible ones.  If
           -stiff, warm before filling
      1 c  Refried beans
           Olive oil (for basting)

MMMMM--------------------------GARNISH-------------------------------
           -Sour Cream  - Guacamole
 
  In large saucepan, saute onion and garlic in oil until tender.  Stir
  in chili powder, salsa, cumin and cinnamon.  Stir in shredded
  chicken.  Let cool.
  
  Heat oven to 450.  Grease rimmed 15 x 10 x 1 baking pan.  Working
  with one tortilla at a time, spoon a heaping tablespoon of beans down
  center of each tortilla.  Top with a scant 1/2 cup of the chicken
  mixture.  Fold up the bottom, top and sides of tortilla; secure with
  wooden toothpicks if necessary.
  
  Place chimichangas in greased baking pan, seam side down.  Brush all
  sides with the oil.
  
  Bake 20 to 25 minutes or until golden brown and crisp, turning every 5
  minutes.
  
  Serving suggestions:  Mexican Rice, and Bean/Corn Side Dish
  
  Variation out of ChiChi cook book
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Mexican Rice with Carrot/Peas
 Categories: Mexican, Side dish
      Yield: 6 servings
 
      1 tb Olive oil
    1/2 c  Onion; chopped
    1/4 c  Carrot; diced (1/4 inch)
      2    Garlic cloves; minced
    3/4 c  Long grain rice
    1/2 c  Water
    1/2 c  Picante or taco sauce
     10 oz Can diced tomatoes/chilies*
    1/2 c  Green peas
    1/2 c  Diced cooked ham (optional)
 
  *Rotel brand or ChiChi brand
  
  In medium saucepan, heat oil over medium high heat until hot.  Saute
  onion, carrot and garlic three minutes.  Add rice; cook and stir one
  minute.  Stir in 1/2 cup water, picante sauce and the can of diced
  tomatoes with green chilies.  Cover; reduce heat to low.   Simmer 20
  to 25 minutes or until all liquid is absorbed and rice is tender.  Let
  stand covered five minutes.   Stir in peas.  Stir in ham if used.
  
  Source: ChiChi Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Bean Corn Side Dish (Mexican)
 Categories: Mexican, Vegetarian
      Yield: 4 servings
 
      1 cn Chick Peas (7 1/2 oz)
           -drained and rinsed
      1 cn Kidney Beans (7 1/2 oz)
           -drained and rinsed
      1 c  Corn (8 oz) Drained
      1 md Jalapeno Pepper; seeded
           -minced
      2 lg Green onions; sliced includ-
           -ing tops
      1 c  Picante salsa
 
  Mix all ingredients into medium sized bowl, mix well.  Refrigerate at
  least one hour - even over night.
  
  Serve with most any mexican meal as a side dish.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
... Shipwrecked on Hesperus in Maryland. 19:52:54 20 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21343                                        Date: 04-19-94  15:24
  From: Imran Chaudhary                              Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Mince & Peas Curry
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi there!

As I have yet to master the intricate art of importing recipes from MM into
my editor, I will type one here in gratitude for the people who have been
kind enough to send me the recipes I enquired about. Hopefully, it won't be
too long before I get an editor that will allow me to import directly from
MM. 

My sincere gratitude extends especially to Sherree Johansson, who has been
a source of invaluable advice and patience.

Here's a simple yet delicous mince curry which can be prepared in a short
time......

Recipe: KEEMA MATTER (MINCE & PEAS CURRY)
Type: MAIN DISH
Serves: 4-6

2 Tbls ghee or oil
1 large onion, finely sliced
2 cloves garlic, crushed
Half tsp finely grated fresh ginger
1 tsp ground turmeric
Half tsp chilli powder
500g mince (beef or lamb)
Half cup yoghurt
1 cup fresh green peas
1 tsp garam masala
1 & half tsp salt
2 Tbls fresh coriander, finely chopped

Heat ghee/oil and fry onion until soft. Add garlic and ginger and fry until
onion is golden brown. Add turmeric and chilli powder and stir for a few 
seconds, then add meat and fry turning meat constantly until colour changes.
Break up any large lumps of meat. Stir in yoghurt and peas, cover and cook
for 15 minutes. Add garam masala and continue cooking until meat and peas are
tender.

Served garnished with coriander leaves.

Regards,

Imran

... VENI, VIDI, VISA. (I came, I saw, I went shopping.)
-!- Blue Wave/Max v2.12 [NR]
 ! Origin: Paradise BBS, Australia's Gold Coast, +61-75-971717 (3:640/937)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21421                                        Date: 04-21-94  13:22
  From: Joyce Flory                                  Read: Yes    Replied: No 
    To: Jim Bodle                                    Mark:                     
  Subj: Missed Message (*CR)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Jim;

JB> On Apr 15 1994 Joyce Flory said to Joann Pierce:

JF>>  I've posted 3 messages (1 to Jim Bodle, 1 to All concerning  
JF>> Chocolate, and 1 to Dee Letterman) in the not too distant past 
JF>> and have only heard from Dee.

JB> Golly, I didn't see your message to me. What did you say?

  You had made some kind of a comment to Joann about eating or having 
Puppy Chow and Gravy Train (this was about the time the bald "cure" 
thread was running also).  I just added that my hubby said that Skippy 
Dog food wasn't too bad once the peas were taken out and that my kids 
and I loved the puppy chow recipe that has been posted here in the 
echo (said while laughing). 

  THEN, I added that if you had any leftover gravy here was a use for 
it (though recently a variation of this was posted, using camels): 

<Start Recipe>

                             Elephant Stew

   1 Medium Elephant             
   Brown Gravy (LOTS!)
   Salt and pepper to taste 
   2 Rabbits (optional)

   Cut elephant into small bite-sized pieces.  This will take about 2 
months.  Reserve trunk to store the pieces.  Add enough brown gravy to 
cover and add salt and pepper.  Cook over an open fire for about 6 
weeks.  Serves about 3,800 people.  If more are expected, add the two 
rabbits.  Do this only if necessary, as most people do not like hare 
in their stew.                     

  Source: Galley Favorites From the Desert: A Collection of Recipes 
Sponsored by Naval Family Support Group; White Sands Missile Range,
New Mexico (circa 1978).

<End Recipe>

  I figured that this message hadn't made it to you as there was no 
comment about the "hare" (giggle)....

Later, Joyce

-!- Maximus 2.01wb
 ! Origin: VETLink #13 Las Cruces NM (505)523-2811 (1:305/105)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21289                                        Date: 04-20-94  17:56
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Cheryl Jones                                 Mark:                     
  Subj: Mustards CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 19 Apr 94  17:31:30, Cheryl Jones <=-
 -=> spoke to Dale Shipp about Thanks <=-

 Hi Cheryl

 Glad it was the right recipe.

 CJ> Thank you for the mac and cheese recipe.  It is what I was looking
 CJ> for. I have  one more question.  I don't know if you can answer it or
 CJ> not.

 If we can't maybe someone else will jump in and help all of us!!

 CJ> What is the difference between dry mustard, ground mustard and
 CJ> prepared mustard?

 I think dry mustard and ground mustard are the same, and prepared
 mustard is made by adding different things to the dry mustard.  You
 probably have the good old standby prepared yellow mustard in your fridge.
 Then there are lots of other mixtures - spices added, etc.  They all
 have a bit different flavor.

 CJ>  ........  I know this probably seems like a stupid question
 CJ> but I would like to know.

 Remember there are NO stupid questions around here.  Someone
 usually has wondered about the identical question at some time or
 another.  Between everyone reading the echo someone will probably be
 able to answer most any question. (well about cooking anyway)(G)

 CJ>  .................   I asked this question before but you are
 CJ> the only person on this echo that has ever responded to my question.

 Surprised at that, sometimes mail goes astray.  Usually, if you ask a
 question or for help and no one answers in a few days it means the
 message got lost.  Feel free to repost.

 Here are two do it yourself mustards we have not tried, but it will
 give you an idea of the dry mustard.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: FRENCH MUSTARD SAUCE (GOURMET MUSTARDS)
 Categories: Sauce, Low-cholest
      Yield: 4 servings
 
    1/2 c  Mustard, dry
    1/4 c  Beer
    1/2 ts Salt
      1 tb Vinegar, Red wine
 
  Mix all ingredients in a bowl.  Caution: This is hot - good with roast
  beef or pork.

Source Unknown
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: HONEY MUSTARD (THE SOPHISTICATED SANDWICH)
 Categories: Sauce
      Yield: 4 servings
 
    1/3 c  Mustard, dry
      1 tb Sherry vinegar
      3 tb Honey
    1/2 ts Salt
 
  Combine the ingredients in a small bowl and mix to a smooth paste.
  Allow to sit at room temperature, covered, for 4 hours before using.
  Can be stored in refrigerated for several months.

Source Unknown
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
MMMMM
 
 

 

... Shipwrecked on Hesperus in Maryland. 16:36:32 20 Apr 94    
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21317                                        Date: 04-20-94  12:44
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Newlyweds 1/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This message was originally addressed to ALL
and a carbon copy was sent to you.
                    ----------------------------------------
FWIW: Here's three ideas for quick suppers a new groom could expect upon
arriving home after a hard day, c.1932


MMMMM----- Recipe via Meal-Master typos via Frank Skelly

     Title: Course Dinners in Fifteen Minutes No.1
Categories: Main dish, Side dish, Desserts, Forbes
     Yield: 2 dinners

      H    MENU
           Ham and Eggs
           Tomatoes, peppers and onions
           Bread and Butter
           Baked Bananas with cream
           Coffee
      H    SHOPPING LIST
      1 sl ham, thick
      4    eggs
      2    tomatoes
      3    green peppers
      3    onions
    1/2 pt cream
      4    bananas, small
      1    loaf bread
    1/4 lb butter
      H    HAVE READY
      3    frying pans
           fork
           tablespoon
           knife
      3 tb sugar
           butter
           cinnamon
           salt

Light the gas oven.

Light two gas burners.  On one put frying pan with tablespoon of butter.  On
second burner heat frying pan for the ham.
When the butter in the frying pan is hot, peel and slice into it the onions,
next the peppers cut small, with the seeds removed, last the tomatoes, cut
in dice. When these are hot, cover closely and cook over moderate flame
until wanted.

When the frying pan is hot for ham, add 1 tablespoon of butter; brown the
slice on both sides.  Cook 8 minutes.  Dish onto a platter and put into the
oven.
Break 4 eggs into the pan the ham was cooked in and cook until done, about 5
minutes.
Heat the third frying pan and melt in it 1 tablespoon of butter.  Peel and
halve lengthwise the four bananas.  Saute on both sides.  Sprinkle over
these 3 tablespoon s of sugar and a dusting of cinnamon and let this melt
into them.  Cooking time, about three minutes.  Remove the bananas to the
oven to keep hot until wanted for dessert.

Turn off the oven.

Prepare the coffee.

Set the table, 5 minutes.

SOURCE:
Forbes & Wallace Cook Book and Kitchen Guide for the Busy
Woman. Including a Complete Guide to Kitchen Management.
by Mabel Claire
Greenburg, Publisher, New York
Copywrite 1932


MMMMM

cc: ALL
-!-
 ž QMPro 1.51 ž A lecture on time travel will be held yesterday.


-!- WM v3.10/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21318                                        Date: 04-20-94  12:46
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Newlyweds 2/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This message was originally addressed to ALL
and a carbon copy was sent to you.
                    ----------------------------------------
Number two for the happy groom of 1932.


MMMMM----- Recipe via Meal-Master typos via Frank Skelly

     Title: Course Dinners in Fifteen Minutes No.2
Categories: Main dish, Side dish, Desserts, Forbes
     Yield: 2 dinners

      H    MENU
           Melon
           Thin Sirloin Steaks
           Toasted  rolls
           Corn on the cob
           East Indian Chutney
           Raspberries and Cream
           Cake
           Coffee
      H    SHOPPING LIST
      1    melon
      1 lb sirloin steak, cut thin
      3    round soft rolls
      1    bottle chutney
      1 pt raspberries
           cake
    1/2 pt cream
      4    ears corn
      H    HAVE READY
      1    frying pan
      1 lg saucepan
      2    melon plates
           sharp knife
      1    dish for raspberries
      1    tablespoon
           butter
           opener

Heat water in the large saucepan for corn.
Cut the melon, put in refrigerator.
Set the table.
Wash the raspberries and arrange in dish.
Cut the cake.
Split the rolls and toast the soft sides. Butter them, cover and keep warm
in oven. (The rolls may be toasted at the table, if you use an electric
toaster.)
Husk the corn and drop into the boiling water.
Heat 1 tablespoon of butter in frying pan for the steak.
Cut the steak into 4 inch squares and flatten them out, so that they are
very thin. Saute the squares of steak for 5 minutes, turning them often.

SOURCE:
Forbes & Wallace Cook Book and Kitchen Guide for the Busy
Woman. Including a Complete Guide to Kitchen Management.
by Mabel Claire
Greenburg, Publisher, New York
Copywrite 1932


MMMMM

cc: ALL
-!-
 ž QMPro 1.51 ž What garlic is to salad, insanity is to art.


-!- WM v3.10/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21319                                        Date: 04-20-94  12:50
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Newlyweds 3/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This message was originally addressed to ALL
and a carbon copy was sent to you.
                    ----------------------------------------
They don't come much easier for the new bride of 1932.


MMMMM----- Recipe via Meal-Master typos via Frank Skelly

     Title: Course Dinners in Fifteen Minutes No.3
Categories: Main dish, Side dish, Desserts, Forbes
     Yield: 2 dinners

      H    MENU
           Broiled Ground Steak
           Potatoes with Onions
           Romaine Salad
           Ice Cream with Honey
           Cake
           Coffee
      H    SHOPPING LIST
      1 lb ground steak
      2    potatoes
      1 sm onion
      1    head of Romaine
      1    bottle grated Parmesan
           Cheese
           Garlic
      1 pt ice cream
           bottled strained honey
           cake
      H    HAVE READY
      1    frying pan
      1    covered saucepan
           salad plates
           tablespoons
           butter
           salt
           pepper

Put ice cream against the ice.
Heat water for the potatoes and onions in saucepan.
Slice potatoes and onions thin and start boiling.
Light broiler.
Make meat into one big cake and place in frying pan.  Broil this under gas
flame in oven and turn every three minutes. Salt and pepper.
Arrange the Romaine on the salad plates.
Set the table, putting on a bowl rubbed with a bit of garlic and containing
the dressing for the salad to be mixed at the table. Proportions of the salad
dressing are:
Three tablespoons olive oil; one tablespoon of vinegar; one-half teaspoon
salt, pepper. Beat until creamy. Dress the salad and sprinkle it with
Parmesan cheese.
Drain the potatoes. Add 1 tablespoon butter. Salt and pepper to taste.

SOURCE:
Forbes & Wallace Cook Book and Kitchen Guide for the Busy Woman. Including a
Complete Guide to Kitchen Management.  by Mabel Claire
Greenburg, Publisher, New York
Copywrite 1932


MMMMM

cc: ALL
-!-
 ž QMPro 1.51 ž This is a real Byte in the ASCII.


-!- WM v3.10/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21288                                        Date: 04-20-94  18:25
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Shari Domke                                  Mark:                     
  Subj: No Chocolate CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 16 Apr 94  22:52:00, Shari Domke <=-
 -=> spoke to Dale Shipp about Re: Sweets <=-

 SD> Thanks for the goodies!  I am allergic to chocolate (I have a minor
 SD> tolerance so I can have a cc cookie once a week) but the SO has a
 SD> major chocolate sweet tooth, so these will be appreciated!

 (Our daughter when she was younger had a hyper reaction when she
 would get into chocolate.  We tried carob for a while, but she didn't
 like the flavor of that.  As an adult she still gets giddy on
 occasion if she gets into too much chocolate, but she does a good job
 of regulating her intake.)

 Well, if you can't have chocolate, how about some chocolate less
 recipes:

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Old Fashioned Oatmeal Spice Cookies
 Categories: Cookie, Oatmeal
      Yield: 1 servings
 
      1 pk Spice cake mix
      2 c  Uncooked rolled oats
      2    Eggs
    3/4 c  Cooking oil
    1/2 c  Milk
      2 c  Raisins
      1 c  Chopped nuts
    1/4 c  Brown sugar
 
  Combine all ingredients.  Drop by teaspoonfuls onto ungreased
  cookie sheets.  Bake at 350 for 10-12 minutes.
  
  From: Tiffany Hall-Graham
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Snickerdoodles
 Categories: D/g, Dessert, Cookie
      Yield: 12 servings
 
    1/2 c  Butter
    1/2 c  Crisco (Regular - not
           -butter flavored)
  1 1/2 c  Sugar
      2    Eggs
  2 3/4 c  Flour
      2 ts Cream of tartar
      1 ts Baking SODA
    1/4 ts Salt
           -ROLLING MIXTURE
      2 tb Sugar
      2 ts Cinnamon
 
  Preheat oven to 400 degrees.
  
  Mix shortening, butter, sugar and eggs thoroughly.
  
  In another bowl, mix flour, cream of tartar, baking soda, and
  salt together.  Add this mixture to butter mixture.
  
  Pinch off small amount of dough and form  1 inch balls and roll
  in cinnamon/sugar mixture.
  
  Place 2 inches apart on ungreased baking sheet.
  
  Bake 8-l0 mins.  Remove quickly from cookie sheets and cool
  cookies on rack.
  
  Makes about 5 dozen.
  
  ==  Courtesy of Dale & Gail Shipp, Columbia Md.  ===
  Converted by MMCONV vers. 1.50
 
MMMMM
 
 


... Shipwrecked on Hesperus in Maryland. 16:23:26 20 Apr 94      
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21329                                        Date: 04-19-94  20:50
  From: Ross Bernheim                                Read: Yes    Replied: No 
    To: Dorothy Hair                                 Mark:                     
  Subj: Re: PAPADAKIS TAVERNA
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
In a message dated 04-16-94 DOROTHY HAIR wrote to KAREN MINTZIAS:
 DH> Much appreciated, Karen.  I love Greek food!  There was a nice
 DH> little Greek restaurant in Castro Valley that just wasn't able to
 DH> make it for some reason.  The food was good, the restaurant bright
 DH> and clean, on a busy street.  The wife was the hostess and her
 DH> husband the cook. Nice people. We were charmed to see it open and
 DH> saddened when it closed. It's reopened with new owners, serving
 DH> Mexican food.  We have to drive to San Francisco, Berkeley or San
 DH> Jose to find Papadakis-style cuisine now.
Where in San Jose do you go for good Greek food?  Thanks.

Tourta Tsokolatas Psigiou
Chocolate Refrigerator Torte

A deliciously rich chocolate dessert which can be made several days in advance.
Preparation time about 20 minutes plus freezing time. 
Serves 10-12 (Normal people, not Chocoholics!)

2 & 2/3 cups coarse graham cracker crumbs
1/2 cup milk
2 Tbsp brandy
1 cup butter, softened
heaped 1 cup superfine sugar
3 eggs, separated
2 tsp. vanilla extract
4 Tbsp cocoa powder
3/4 cup blanched almonds, toasted and roughly chopped
vegetable oil for greasing

Place the cracker crumbs in a large mixing bowl. Pour the mild and brandy over
them and allow to soak until the liquid has been absorbed.

Place the butter and sugar in a medium sized bowl and beat until well blended
and creamy. Beat in the egg yolks, the add the vanilla extract, cocoa powder
and chopped nuts.

Beat the egg whites in a clean dry bowl and fold into the chocolate mixture.
Stir in the soaked graham crackers. Lightly grease a 5 cup bread pan, line with
waxed paper and pour in the chocolate mixture. Spread evenly in the pan and
freeze for about 4 hours, or until solid. Remove from the freezer about 30
minutes before serving and keep chilled in the refrigerator. Turn out onto a
serving plate and cut into thin slices to serve.


Auf wieder bye bye,
Ross

Sign at a computer store: OUT FOR A QUICK BYTE
Ferrets: the Chaos theory given fur, claws, and a slight odor...
No, I'm not born-again. My Mother got it right the first time

 -> Alice4Mac 2.2.2E QWK Ser#2-104 

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

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 ! Origin: Automation Central (1:143/110)
