
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 17958                                        Date: 03-25-94  15:40
  From: Debra Bouey                                  Read: Yes    Replied: No 
    To: Melissa Mireau                               Mark:                     
  Subj: *CR* Rolls & entree
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello, Melissa. I finally managed to get that roll recipe input,
along with another one of those Bisquick "one-dish" entrees that 
recently appeared in a newspaper insert (which works just as well 
with Chicken/Turkey as it does with Ham, IMO). Here you go...

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

      Title: Minnie and Aunt Pete's Yeast Rolls
 Categories: My favorite, Breads
      Yield: 36 servings

      6 c  Flour
    1/2 c  Sugar
      3 ts Salt
      2    Egg whites
      2 pk Yeast
  2 1/4 c  Warm water, 110 degrees
 
  Cut shortening into flour, salt and sugar. Dissolve yeast in warm water
  and add to flour mixture, then add egg whites. Mix together, knead until
  smooth and elastic (DON'T overknead and add only enough flour to keep
  dough from sticking) and let rise 1-1/2 hours, or until doubled in size.
  
  Punch dough down, roll out on a lightly floured surface, shape into rolls
  and place in greased muffin tins . Let rise until doubled in size and bake
  in a 375 degree oven 10 to 12 minutes or until brown.
  
  NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc
  freezer bags for up to 4 weeks after they have been shaped before the
  second rising. Take out of freezer at least 3 hours before baking, place
  in greased tin and let thaw and rise until doubled in size.
  
  Source: My beloved, albeit eccentric, grandmother and great aunt, who
  married and then built their houses side-by-side and remained culinary
  collaborators, to their family's benefit, all their lives.


  Deb's notes: these are an old family favorite and they're quite flexible.
  It's pretty hard to mess 'em up. They work as well for breakfast with jam
  or honey as they do with with dinner. Sometimes I substitute whole wheat
  flour for up to half the bread flour called for.

  I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or
  about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I _don't_ add the
  full amount of water at once. Rather, I start out with about 7/8 cup and
  then dribble enough add'l water into the bread pan during the early stages
  of the knead cycle 'til the dough "looks right".


2 ts Cornstarch

      1 ts Soy sauce, light

      2 ts Oyster sauce

    1/2 ts Sesame oil

      2 tb Peanut oil

  2 1/2 c  Chopped vegetables **

      1    Garlic clove, minced



MMMMM-------------------------SAUCE # 1------------------------------

      1 ts Cornstarch

      4 tb Chicken Broth (see recipe)



MMMMM-----------------------------OR----------------------------------



MMMMM-------------------------SAUCE # 2------------------------------

    1/2 c  Plum sauce

 

  The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----

---------- Recipe via Meal-Master (tm) v8.00
 
      Title: Easy One-Dish Ham Bake
 Categories: Main dish, Meats
      Yield: 8 servings

      1 pk Frozen broccoli cuts, 16oz.,
           Rinsed and drained
      1 cn Cream of mushroom soup
      1 cn Cheddar cheese soup
      1 c  Milk
      3 c  Cut-up ham, chicken, turkey
           Or beef
    1/2 ts Onion powder
      2 c  Bisquick baking mix
  1 1/2 c  Milk

  Heat oven to 450F. Mix broccoli, soups, 1 cup milk, the ham and onion
  powder in ungreased rectangular baking dish, 13x9x2 inches. Mix baking mix
  and milk. Pour evenly over soup mixture. Sprinkle with parsley if desired.
  Bake 27 to 30 minutes or until light golden brown. Let stand at least 5
  minutes.
 

2 ts Cornstarch

      1 ts Soy sauce, light

      2 ts Oyster sauce

    1/2 ts Sesame oil

      2 tb Peanut oil

  2 1/2 c  Chopped vegetables **

      1    Garlic clove, minced



MMMMM-------------------------SAUCE # 1------------------------------

      1 ts Cornstarch

      4 tb Chicken Broth (see recipe)



MMMMM-----------------------------OR----------------------------------



MMMMM-------------------------SAUCE # 2------------------------------

    1/2 c  Plum sauce

 

  The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
 

Debra, 74241.3502@compuserve.com

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18086                                        Date: 03-26-94  10:09
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Debra Bouey                                  Mark:                     
  Subj: *CR* Rosenberg recipe 1/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
DB> More from Rosenberg's book:

Thanks!  Coming back at you:

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

      Title: Prosciutto-Black Pepper Bread Abm
 Categories: Try it, Breadmaker
      Yield: 24 servings

MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
  2 1/4 ts Yeast
    3/4 ts Pepper, black
      3 c  Flour, bread
      1 tb Sugar
    1/2 tb Salt
    1/3 c  Oil, olive
      1 c  Water; warm
      2 tb Water; warm
    3/4 c  Prosciutto, chopped

  Do not trim fat from prosciutto before chopping.  Bring all
  ingredients to room temperature.  Pour all ingredients into
  bakery except prosciutto, in order. Set "baking control" at
  eleven o'clock.  Select "white bread" and push Start.  Add
  prosciutto at beep, 88 minutes into cycle.

  Nutritional information per slice: 92 cal, 4 gm fat, 3 mg
  cholesterol, 200 mg sodium, 38% calories from fat.

  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
  Cookbook echo moderator at net/node 004/005

MMMMM
>>> Continued to next message

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18087                                        Date: 03-26-94  10:09
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Debra Bouey                                  Mark:                     
  Subj: *CR* Rosenberg recipe 2/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Brownie Bread Abm
 Categories: Breadmaker, Try it
      Yield: 16 servings

MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
    1/2 tb Yeast
  1 7/8 c  Bread flour
    1/3 c  Unsweetened cocoa powder
    1/2 c  Sugar
      1 ts Salt
  1 1/2 tb Oil
      1    Eggs
    3/4 c  Water
    1/3 c  Walnut pieces

  Bring the water to boil.  Add the cocoa and stir
  until completely dissolved.  Let cool to room
  temperature.  Add the cocoa and all remaining
  ingredients except the nuts in the order suggested by
  your bread machine manual and process on the basic
  bread cycle according to the manufacturer's
  directions.  At the beeper (or at the end of the first
  kneading in the Panasonic or National), add walnuts.

  Bring all ingredients to room temperature and pour into
  bakery, in order.  Set "baking control" at 10 o'clock.  Select
  "white bread" and push Start.

  In hot & humid weather, use 1/8 c less water.

  Tested in DAK R2D2.  Sylvia's comments:

   Nutrition Information per serving: 111 calories, 3
  grams fat, 13 milligrams cholesterol, 146 milligrams
  sodium.

   Posted on GEnie by SPARKIE on Jan 29, 1993

   MM by Cathy Svitek

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

MMMMM
>>> Continued to next message

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18088                                        Date: 03-26-94  10:09
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Debra Bouey                                  Mark:                     
  Subj: *CR* Rosenberg recipe 3/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: New Orleans French Market Beignets
 Categories: Try it, Breadmaker
      Yield: 30 servings

MMMMM-----------------BEST BREADMACHINE CB EVER----------------------

MMMMM---------------------------DOUGH--------------------------------
    1/2 tb Yeast
  1 3/4 c  Flour, bread
    1/2 ts Nutmeg, ground
    1/2 ts Salt
      2 tb Sugar
      2 ea Eggs
    3/4 c  Milk

MMMMM--------------------------COATING-------------------------------
    1/4 c  Sugar, powdered

  Bring all ingredients to room temperature.  Pour dough ingredients
  into bakery.  Process on dough cycle.

  When dough cycle ends, remove dough from machine.  On floured surface
  with floured rolling pin, roll dough out into 10"x12" rectangle.  Cut
  into 2"x2" squares. Place on greased trays, cover, and let rise 30
  minutes, until doubled in size.

  In wok or large saucepan, heat oil to 365 degrees for deep frying.
  Fry 3-4 beignets at a time for 10-15 seconds on one side until
  golden.  Turn carefully and fry other side until lightly browned.
  Drain quickly on crumpled brown paper bags or on several layers of
  newspaper covered with a sheet of paper towel.  To coat beignets,
  shake a few at a time in paper bag with powdered sugar or 1/4 c
  granulated sugar and 1 ts ground cinnamon.

  MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
  echo moderator at net/node 004/005

MMMMM
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18089                                        Date: 03-26-94  10:09
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Debra Bouey                                  Mark:                     
  Subj: *CR* Rosenberg recipe 4/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Soutine's Rosemary Whole Wheat Abm
 Categories: Try it, Breadmaker
      Yield: 24 servings

MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
  2 1/2 ts Yeast
    3/4 c  Flour, bread
  2 2/3 c  Whole wheat flour
      3    Tb wheat bran
      1    Tb dried rosemary
    1/2 tb Salt
    1/4 c  Oil
    1/4 c  Honey
  1 1/8 c  Water

  Bring all ingredients to room temperature and pour into
  bakery, in order.  Set "baking control" at 10 o'clock.  Select
  "white bread" and push Start.

  In hot & humid weather, use 1/8 c less water.

  Tested in DAK R2D2.  Sylvia's comments:

  Posted on GEnie Food & Wine RT by A.JENSEN2 [Ann] on Jan 15, 1993

  MM by Cathy Svitek

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

MMMMM
>>> Continued to next message

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18090                                        Date: 03-26-94  10:09
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Debra Bouey                                  Mark:                     
  Subj: *CR* Rosenberg recipe 5/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Dilled Potato Bread Abm
 Categories: Try it, Breadmaker
      Yield: 24 servings

MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
    1/2 tb Yeast
      3 c  Bread flour
      3 tb Wheat germ
      3 tb Powdered milk
  1 1/2 tb Sugar
    1/2 tb Dill seed
      2 ts Salt
  1 1/2 tb Oil
      1    Eggs
  1 1/4 c  Water

  Bring all ingredients to room temperature and pour into
  bakery, in order.  Set "baking control" at 10 o'clock.  Select
  "white bread" and push Start.

  In hot & humid weather, use 1/8 c less water.

  Leftover or just cooked and mashed potatoes give this bread a
  soft texture and tangy, almost sourdough taste.  The loaf is
  very good with pot roast or roast beef, meat loaf, vegetable
  soups, and chowders.

  Tested in DAK R2D2.  Sylvia's comments:

  MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
  GT Cookbook and PlanoNet Lowfat & Luscious echoes

MMMMM
>>> Continued to next message

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18091                                        Date: 03-26-94  10:09
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Debra Bouey                                  Mark:                     
  Subj: *CR* Rosenberg recipe 6/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Apple Onion Rye Abm
 Categories: Try it, Breadmaker
      Yield: 24 servings

MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
  2 1/4 ts Yeast
  1 7/8 c  Bread flour
  1 1/2 c  Rye flour
    1/3 c  Cracked wheat
  1 1/2 tb Sugar
    1/2 tb Salt
    1/2 tb Caraway seeds
      2    Garlic cloves, crushed
      1 md Onions; chopped
      1 lg Apples; chopped
      3 tb Butter
    1/2 c  Water

  Bring all ingredients to room temperature and pour into
  bakery, in order.  Set "baking control" at 10 o'clock.  Select
  "white bread" and push Start.

  In hot & humid weather, use 1/8 c less water.

  This barely sweet, fruity rye tastes good with scrambled eggs
  or in a turkey sandwich.  For tea sandwiches, slice thin and
  spread with cream cheese and toasted sliced almonds.

  Tested in DAK R2D2.  Sylvia's comments:

  MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
  GT Cookbook and PlanoNet Lowfat & Luscious echoes

MMMMM
>>> Continued to next message

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18092                                        Date: 03-26-94  10:09
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: Debra Bouey                                  Mark:                     
  Subj: *CR* Rosenberg recipe 7/7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Malted Rye Bread Abm
 Categories: Try it, Breadmaker
      Yield: 24 servings

MMMMM-----------------BEST BREAD MACHINE CB EVER----------------------
  1 1/4 c  Milk
    1/2 tb Yeast
  2 1/2 c  Bread flour
      1 c  Rye flour
    1/2 tb Salt
    3/4 ts Cardamom, ground
    1/4 c  Oil
      1 tb Barley malt syrup
    1/3 c  Honey
      3    Eggs

  Scald milk and let cool to room temperature.

  Bring all ingredients to room temperature and pour into
  bakery, in order.  Set "baking control" at 10 o'clock.  Select
  "white bread" and push Start.

  In hot & humid weather, use 1/8 c less water.

  Since the flavor of this loaf is not too assertive, but the
  texture is substantial, it is a good sandwich bread for spicy
  meats, such as salami or pate, and ripe cheese.  For early in
  the day eating, toast and spread with orange marmalade or
  apple butter.

  Tested in DAK R2D2.  Sylvia's comments:

  MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$
  71511,2253, Internet sylvia.steiger@lunatic.com, moderator of
  GT Cookbook and PlanoNet Lowfat & Luscious echoes

MMMMM


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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18104                                        Date: 03-26-94  15:25
  From: Linda Levin                                  Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: 1St Time Recipe Transfer
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I have just got through creating a whole bunch of recipes to lo-fat form
and have never tranferred one to a message. If I can get this one up
right I will send more shortly if anyone would like them.

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

      Title: Stuffed Celery
 Categories: Low-fat, Low-cal, Vegetables
      Yield: 36

      6    Celery Stalks, washed,leaves
           Removed
      1 c  No-fat cottage cheese
      2 t  Lemon juice
    1/2 t  Low-salt Soy sauce
      1 t  Prepared mustard
    1/2 c  Chives
      1    Clove garlice, minced

  Place cottage cheese and all ingredients except celery in a blender.
  Blend till smooth.  Stuff celery with cheese mixture.  Cut each stalk
  into 6 individual pieces.  Serve each with a toothpick.  Makes 36
  appetizers, or 6 servings of 6 each.
  Per serving-Cholesterol (mg)-0
  :           Fat (grams) total-1, saturated 0
  :           Calories-36

MMMMM

 by george I think I did it.  Let me know if it is okay, Please!  Thanks
 Linda


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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 17882                                        Date: 03-24-94  08:15
  From: Ed Schwing                                   Read: Yes    Replied: No 
    To: Pat Stockett                                 Mark:                     
  Subj: Amish Friendship Cake
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Thanks loads Pat for the recipe.  I have a sourdough starter that
we have been using for years - just keep feeding the sucker every
4-5 days, and cranking out some great bread.  I was hoping that
the subject recipe would allow me to use my starter; however,
after reading the recipe, it appears that I will need to start
from scratch with the recipe's starter.  Oh well, that will be
another project.  I will post when I try it out - if successful,
I will re-post the recipe.  For your trouble, I am posting our
favorite chicken recipe - we have had this at least 5 times each
year since I ran across the recipe in a magazine in my
cardiologists office.  Of course I rationalize every time we have
it!  The story that goes with it is interesting too - and I
understand that it is a true story:

-Begin Recipe Export- QBook version 1.00.10 Beta

Title: Phoebe's Chicken Climax
Keywords: Chicken, Main Dish

 2           Chicken Breasts
 1           Egg
 1           Glop of milk
             Salt and Pepper
1/2 Cup      Flour
             Cornflakes
             Olive Oil
 3 Tbsp      Margarine (or Butter)
             Cheap White Wine
             Oregano
             Sweet Basil
 1 Can       Cream of Mushroom Soup
 1           Paper Sack (for shaking up chicken)
 1           Stool (for seeing over the stove)

  Aunt Pearl writes:  "Phoebe Berkhalter and her husband, Farley, are
  little people.  Walking into their house, with all their little furni-
  ture that Farley makes out in his workshop, is like a bad carnival ride.
  The little TV on the little handmade TV stand makes you feel like you're
  in Alice in Wonderland.  I couldn't sit in the little chairs they have,
  so Phoebe served me this dish out on the front porch, where I felt less
  dizzy.  She makes a little of it for Farley every Friday night.  Here
  is the recipe in Phoebe's own words."

  Kill one chicken and rip out its breast.  Beat one egg lightly
  with a glop of milk.  Add salt and pepper to mixture, and set
  aside.  Wash off them breasts, throw 'em in a sack with flour,
  and I throw in four handfuls of crushed-up cornflakes.  (that's
  probably one handful for big people.)  Shake 'em up good in the
  sack, but close it first.

  Heat 1/4 inch of olive oil in a medium skillet over a medium flame
  until a water drop thrown in sizzles right off.  Take them breasts
  out of the sack, dip 'em in the egg mixture, and drop 'em in the
  skillet.  Brown both sides.  Remove breasts from skillet, pour off
  the oil, wipe out the pan, turn burner down real low, add about 3
  tablespoons of margarine to skillet, and put breasts back in.  Pour
  some cheap white wine over them breasts; season with lots of oregano
  and sweet basil.

  Put a lid on the skillet, then leave it simmering for 15 minutes or
  so while you read the funny papers.  Spoon in cream of mushroom soup
  on top of them breasts, add some more oregano and basil, and replace
  the lid.  Continue simmering for another 20 minutes.  Eat them breasts
  with the mushroom goop in the pan spread over them.

  From Aunt Pearl's Cookbook: A Man's Cooking, by Joe Sears

  (We have had this several times, and it was terrific!!!  In addition
  to the adjustments which we made to the basic recipe, as shown below,
  we served it over white steamed rice.  We made these changes:  Instead
  of putting the crushed corn flakes in the paper sack with the flour,
  I just added the salt and pepper to the flour.  I crushed the corn
  flakes and put them in a separate bowl.  I first placed the chicken
  breasts in the bag, shook it well, then into the egg substi-
  tute (which we used instead of real eggs), and then into the
  bowl with the crushed corn flakes.  Then, as Phoebe would say,
  "drop 'em in the skillet".  I used about 4 to 5 ounces of white wine.
  We prepared two whole breasts, skinned and de-boned.  For the two of
  us, we only ate one breast, one-half each.  We had steamed rice and
  steamed mixed vegetables with the chicken.  Please enjoy, and don't
  skimp on the oregano and basil.)
-End Recipe Export-

Thanks again, enjoy, and God Bless!



... STUPIDITY is NOT a HANDICAP!  Park elsewhere!

-!- PPoint 1.80
 ! Origin: Ed's Little Orchid Barn (1:387/800.9)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18063                                        Date: 03-24-94  06:17
  From: Pat Stockett                                 Read: Yes    Replied: No 
    To: Jim Luce Sr                                  Mark:                     
  Subj: Braised Wild Goose CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Jim!

JLS>I am looking for somewhat easy recipes for Canadian Goose breast,
   >venison roast & stews.

I'd think you could use this recipe with a little adjustment.  It's the
only one I have.  -Pat

-Begin Recipe Export-

Title: Braised Wild Goose or turkey
Keywords: game, goose, turkey

Clean the bird and stuff it, if desired.  Truss to hold the legs and
wings close to the body and cover with slices of fat salt pork.  Roast
in a hot oven until the bird is well browned.  Remove the fat from the
roasting pan and add 1 onion and 1 carrot, both sliced, 2 or 3 sprigs of
parsley, 1 stalk of celery, 1 bay leaf, a little thyme, and 1 quart
stock or consomme.  Cover the pan and continue cooking, basting often,
for 2 to 3 hours, or until the bird is tender.  Strain the gravy and
thicken with 1 Tbsp. arrowroot or cornstarch mixed with 2 Tbsp. cold
water.  Serve with cranberry sauce or applesauce and wild rice or corn
fritters.

From: The Gourmet Cookbook Vol.I
Shared By: Pat Stockett

-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#: 17980                                        Date: 03-25-94  11:05
  From: Kathy Pitts                                  Read: Yes    Replied: No 
    To: Brian Oswald                                 Mark:                     
  Subj: BREAKFAST
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from BRIAN OSWALD just crossed my desk:

 BO> Newbie rolling through so watch those toes!

Welcome aboard, Brian.

 BO> Anyway, What I am looking for  is a few ideas for breakfasts that
 BO> are not to complex and do not take more that a hour to prepare.

Here, have a breakfast taco (no real recipe, as these can be varied
almost endlessly, but they're quick and a Texas classic

For each person, you will need:

2 eggs (beaten)
2 strips bacon, 2 Tbsp. diced ham, OR a couple of small link sausages,
chopped
a handful of frozen hash brown potatoes
2 flour tortillas

Cook the bacon, ham or sausage until done to your liking.  Remove from
the pan, and keep warm.  If you used the bacon, dice it.  Fry the
potatoes in the fat left in the pan (you may need to add a little
butter).  When the potatoes are brown, add the sausage and beaten eggs
to the pan, and continue cooking until the eggs are set.

Serve inside warm flour tortillas, with a side of hot sauce and refried
beans.

Kathy in
Bryan, TX




  
... Texas 7-course meal -- a bowl of chili and a six-pack.
-!- Blue Wave/Max v2.12 [NR]
 ! Origin: Hermes BBS  The Messenger Bryan Tx (409)823-4442 (1:117/110)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 18032                                        Date: 03-25-94  14:20
  From: Bill Leaming                                 Read: Yes    Replied: No 
    To: Brian Oswald                                 Mark:                     
  Subj: Breakfast - Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Brian, Heres a very good recipe that is not to hard to make - actually, its
prepared the night before so in the morning, just bake for an hour.

Breakfast Loaf
Serves 6

16 slices bread, crusts removed
 8 canadian bacon OR ham slices
 8 Slices cheddar cheese
 6 eggs
1/4 Cup green peppers, diced
1/4 Cup onion, chopped
1/2 Tsp. Dry mustard
 3 Cups Milk

Butter 9x13" cake pan.  Place 8 slices of bread (crusts removed) to fin flat
in pan.  Place slice of ham/canadian bacon on bread.  Put slice of cheddar
cheese on meat.  Put 8 remaining slices of bread over next.
Mix eggs, green peppers, onion, dry mustard and pour over top of bread.
Pour 3 cups milk over all and refregerate over-night.
To cook, melt 1/4 cup butter and pour over all.  Bake at 325 degrees F. for
1 hour.

Enjoy!
Bill
... Honesty, Love, and Unity are OUR Family Values!
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 17936                                        Date: 03-23-94  06:10
  From: Pat Stockett                                 Read: Yes    Replied: No 
    To: Helen Peagram                                Mark:                     
  Subj: Bunny Salad CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export-

Title: Bunny Salad
Keywords: salad, kids, pear

1 chilled pear half
2 raisins
1 red cinnamon candy
2 blanched almonds
cottage cheese ball

Place crisp lettuce leaf on plate.  On top of it, place pear upside
down.  Make bunny, using narrow end for face.  Two raisins for the eyes,
1 red cinnamon candy for the nose and 2 blanched almonds for the ears.
The cottage cheese ball makes the tail.

From: Betty Crocker's Cook Book for Boys and Girls
Shared By: Pat Stockett

-End Recipe Export-

-Begin Recipe Export-

Title: Pigs in Blankets
Keywords: kids, hot dogs, bisquick

Heat oven to 450 F.  Make rolled biscuits as directed on Bisquick
package.  Roll dough about 1/4 inch thick into rectangular shape.  Cut
into 4 x 3 inch oblongs.  Wrap each oblong around a weiner, letting ends
of wiener peep out.  Bake 15 minutes.  Serve hot.  Makes 12.

From: Betty Crockers Cook Book for Boys and Girls
Shared By: Pat Stockett

-End Recipe Export-

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


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 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8  (1:107/614.0)
 
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20805                                        Date: 04-16-94  21:55
  From: Wesley Pitts                                 Read: Yes    Replied: No 
    To: Les Brown                                    Mark:                     
  Subj: Scalloped Potatoes *CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from Les Brown just crossed my desk:

 LB> @SUBJECT:Wanted - Scalloped Potatoes
 LB> N Hey, does anyone have the recipe for scalloped potatoes???

Hi, Les --

This is a pretty basic recipe, but it'll get you on the right track...

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

      Title: Cheddary Scalloped Potatoes
 Categories: Vegetables, Go-withs
      Yield: 4 servings

      2 tb Margarine
      1 ea Small onion, diced
      1 cn Broccoli cheese soup
    1/2 c  Milk
    1/4 ts Pepper
  3 1/2 c  Potatoes, cooked and sliced

  1.  In skillet over medium heat, in hot margarine, cook onion until
      tender.

  2.  Stir in soup, milk, and pepper.  Heat to boiling.  Add potatoes.
      Reduce heat to low.  Cover; simmer 5 min. or until hot and
      bubbling, stirring occasionally.  Garnish with sage if desired.

  For cheesier flavor, add 1/4 c. shredded Cheddar cheese with soup.


MMMMM

-=wp=-

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

Bryan, TX





  
... Always brush your teeth before you put your tie on.
-!- Pocat's Den BBS...
 ! Origin: Pocat's Den BBS (409)268-0286  (1:117/142)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20944                                        Date: 04-17-94  06:19
  From: Pat Stockett                                 Read: Yes    Replied: No 
    To: Les Brown                                    Mark:                     
  Subj: Scalloped Spuds CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Les!

LB>*@SUBJECT:Wanted - Scalloped Potatoes

I haven't tried this one, but I really like the idea of the thyme in it.

-Begin Recipe Export-

Title: Eileen Brennan's Scalloped Spuds
Keywords: potatoes, scalloped

1-1/2 lbs potatoes
1-1/2 cups milk
2 Tbsp. butter
1 tsp. salt
freshly ground pepper to taste
1 clove garlic, pressed
1/4 tsp. thyme
1 Cup Monterey Jack cheese, grated

Peel and pare potatoes into thin slices lengthwise, 1/8 inch thick.
Combine all the ingredients except cheese in a saucepan.  Bring to a
boil; simmer 15 minutes, stirring often.  Transfer to a well-greased
1-1/2 quart baking dish and sprinkle with the cheese.  Bake in preheated
350 degree oven about 30 minutes, or until the potatoes are tender and
the cheese is bubbly and browned.  Serves 6

From: Enquirer Celebrity Cookbook
Shared By: Pat Stockett

-End Recipe Export-

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


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20861                                        Date: 04-16-94  21:34
  From: Blanche Nonken                               Read: Yes    Replied: No 
    To: Tim Taylor                                   Mark:                     
  Subj: STRAWBERRY JELLY RECIPE N
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 TT> Hello all. I am interested in getting a recipe for 
 TT> Strawberry Jelly. As the stores only have Strawberry 
 TT> preserves or strawberry jam. I would really be 
 TT> thankfull to anyone that could upload this recipe. 
 TT> Thanks!

This is from a book called "Keeping The Harvest" by Nancy Chioffi & Gretchen
Mead.

Strawberry Jelly (with liquid pectin)

1. Crush 2 1/2 quarts of washed, hulled ripe strawberries.
2. Put pulp into jelly bag or damp cheesecloth and allow juice to drip 
   through.  For clearer jelly, drip, don't squeeze, through cheesecloth a 
   second time.
3. Measure 3 3/4 cups juice into large saucepan.  Add 1/4 cup lemon juice 
   and 7 1/2 cups sugar.  Place over high heat and bring to a boil, 
   stirring constantly.  Stir in 1 bottle liquid pectin (Certo is the brand 
   specified), bring to a full rolling boil, and boil hard for 1 minute, 
   stirring constantly.
4. Remove from heat and skim off all foam with a metal spoon. 5. Pour quickly
into hot, sterilized jelly glasses, leaving 1/4 inch 
   headroom.  Wipe rims clean.
6. Adjust lids and process in a boiling water bath for 5 minutes to insure 
   a good seal.  Set upright, away from drafts, to cool.

If you're interested in jellies, jams, preserves and canning there's only two
books you need.  The one I named above, and The Ball Blue Book.  You can order
it for $3.50 or so, along with canning supplies, with the order form in any box
of Ball mason jars.
 *Tagline 1.4c* 
 ** I am... I say... I'm Foghorn of Borg. Now pay attention there, son! 
 ** You're about to be assimilated! Absorbed, that is.

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 ! Origin: Wyndow Into Reality - Wyndmoor, Pa. (215)242-8436 (1:273/715)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20799                                        Date: 04-16-94  19:36
  From: Wesley Pitts                                 Read: Yes    Replied: No 
    To: Nancy Wallace                                Mark:                     
  Subj: Tamale Pie *CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
This memo from Nancy Wallace just crossed my desk:

 NW> I used to have a recipe for something called Tamale Pie

Hi, Nancy...as an ex-Baltimoron, always willing to help another
Baltimoron...

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

      Title: SWMBO's Tamale Pie
 Categories: Main dish
      Yield: 4 servings

      1 lb Lean chuck or round steak
      5 ea Cloves garlic, divided
      1 ea 14 1/2 oz cn beef broth
      2 tb Bacon fat
      1 ea Small onion, chopped
    1/2 ea Sweet green pepper, chopped
      3 tb Chili powder, or to taste
      1 tb Ground cumin
    1/2 tb Dried oregano
      1 c  Canned tomatoes
    1/2 c  Canned or frozen corn
      1 x  12-14 Pitted black olives

  Place beef in a saucepan with 2 whole cloves garlic.  Add 1/2 of the
  beef broth and enough water to cover.  Simmer until beef is very
  tender, about 2 hours.  Remove beef from broth, reserving broth.
  With a fork or your fingers, finely shred beef.

  In another saucepan, melt bacon fat.  Add onion, garlic, and green
  pepper and saute until tender but not brown.  Add chili powder,
  cumin, and oregano and saute briefly.  Add tomatoes, shredded beef,
  corn, and olives. Allow to simmer over very low heat 15 - 20 minutes.
  If mixture seems too thick, add a few tablespoons cooking broth from
  the meat.  Correct seasoning.

  FOR THE CRUST:

  1 c Cornmeal
  2 tsp Bacon fat
  2 1/2 c Beef broth plus cooking liquid from beef
  Salt to taste

  Place cornmeal, reserved beef broth, plus enough cooking liquid from
  beef to total 2 1/2 cups, in a heavy saucepan.  Add bacon fat, and
  salt to taste.  Bring to a boil, stirring constantly.  Reduce heat
  and continue cooking, stirring constantly, until mixture is
  thickened.  Allow cornmeal mixture to cool slightly.  Butter a 5 to 6
  cup baking dish.  Line the baking dish with about 2/3 of the cornmeal
  mixture.  Add filling.  Cover filling with remaining cornmeal
  mixture.  Dot the top with butter and bake in a pre-heated 400 degree
  oven until the top is nicely browned, 40 - 45 minutes.

  From the Kitchen of Kathy Pitts

MMMMM

-=wp=-

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

Bryan, TX


  
... If folks from Baltimore are "Baltimorons", what are folks from Tampa?
-!- Pocat's Den BBS...
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20779                                        Date: 04-17-94  19:29
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Cheryl Jones                                 Mark:                     
  Subj: Velveeta CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 13 Apr 94  16:46:30, Cheryl Jones <=-
 -=> spoke to hi about mac and cheese <=-

Hello Cheryl

Maybe this is close to the one you are looking for:  Most every other
mac/cheese that I can seem to find has cheddar or assorted cheese
mixtures in it.

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

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



... Shipwrecked on Hesperus in Maryland. 18:29:27 17 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21300                                        Date: 04-21-94  02:37
  From: Jeff Duke                                    Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: *CR* Mexican
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Don't remember if I posted this one or not...

  I may not post a lot of recipes (don't have that many, either) but when I do
post them, it's normally something that I would personally vouch for.  This
one, in particular, I think you'll enjoy.  If you like tacos, burritos or that
sort of Mexican food, I think you will like this as much as my friends and
family have.

  Believe it or not, this recipe was something I dreamed.  Long story, but the
next day I went into the kitchen and made this one up from what I remembered of
the dream, and it turned out to be the very best darn taco meat seasoning I've
ever had.  Sorry, Lawry's, but we'll be disinvesting our stock in your brand of
Taco Seasoning!  Sorry, Taco Bell and Taco Bueno, but we'll never darken your
drive-thru again!  <g>  Well, okay, I *do* still like their nachos' cheese
sauce better than the store-bought....


MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Jeff's Taco Meat Seasoning
 Categories: Mexican, Personal, Meats
   Servings:  4

      2 lb Ground beef
      1 tb Ground cumin
    1/4 ts Salt
    1/4 ts Black Pepper
    1/4 ts Cayenne Pepper (optional)
      1 ts Ground Paprika
    1/2 ts Onion salt
    1/2 ts Ground Oregano
      1 ts Chili Powder
    1/2 ts Garlic Powder

  Mix all dry spices together well, and mix into uncooked meat by hand. Heat
  spiced meat in frying pan over medium high heat until just brown, lower
  heat and simmer in juices until nearly dry.

  Spoon into heated taco shells or flour tortillas, top with grated cheddar
  cheese, sour cream, tomato bits, lettuce strips, taco sauce or other
  toppings.

  Enjoy! - Jeff Duke

MMMMM

-!- FMail 0.96â
 ! Origin: The LightSpeed Chronicle BBS  (817) 696-2231 (1:3805/25)
 
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21464                                        Date: 04-21-94  03:59
  From: Sallie Krebs                                 Read: Yes    Replied: No 
    To: Catherine Vanicek                            Mark:                     
  Subj: Albondigas Soup
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
On 04-10-94  21:45 Catherine Vanicek said to Karen Mintzias

 KM> Title: SOPA DE ALBONDIGAS

 CV> Ooo, thanks, Karen!  I'll try the recipe out this coming week.

Here's one more variation:
-Begin Recipe Export-

Title: Albondigas Soup
Keywords: Yes, Soups, Albondigas

Servings: 4-6
Source: Yes, You May Have the Recipe by Maria Baker.
        ISBN# 0-9620102-0-0

BROTH:
1       Tbsp    butter
2       clove   garlic, crushed
1               green chili, chopped
1       bunch   green onions, including tops, sliced
2       qt      water
1       can     beef bouillon
MEATBALLS:
1 1/2   lb      ground chuck
2       clove   garlic, chopped fine
2               fresh tomatoes, chopped
2               eggs
1       tsp     salt
                pepper to taste
1       Tbsp    flour (Masa Harina preferred)
1       cup     cooked rice (add 1/2 cup to meatball mixture and
                1/2 cup to broth)
                several fresh mint leaves, chopped

BROTH:
Saute ingredients slightly in butter in large Dutch oven. Add
water and beef bouillon. Simmer 15 minutes.

MEATBALLS:
Mix ingredients together gently. Make tiny balls from meat mixture and
add to broth with mint. Let simmer 20 minutes or so.

Recipe notes: A delicious Mexican meatball soup- prepared by a Mexican
lady from Phoenix, AZ, who could not speak English. She never measured
any of the ingredients and believe me, I was very busy following her
around the kitchen trying to write down the recipe as she was chopping,
mashing, stirring and tossing ingredients into a pot. What fun and what
a tasty recipe this is.

-End Recipe Export-

... The one who dies with the most kitchen gadgets wins
___ Blue Wave/QWK v2.12 OS/2
-!- Silver Xpress Mail System 4.00F2
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21377                                        Date: 04-21-94  19:39
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Marlina Maloney                              Mark:                     
  Subj: Ambrosia  CR4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 Hi Marlina

 Ambrosia seems to take on a different character depending on what
 part of the country you live or are from.  Here are a few to add to
 your tease your taste buds(G)  I grew up in Fla, and the first
 version is what my mom would make.  My wife grew up in Wisconsin and
 the third version is close to what was served in her neighborhood.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Ambrosia 1
 Categories: Salads, Fruit
      Yield: 4 servings
 
      3 lg Seedless oranges
      3 md Bananas
    1/2 pk Flaked coconut
      3 tb Orange juice
    1/2 c  Sugar
 
  Peel oranges and bananas. Section oranges over bowl (to catch extra
  juice), slice bananas into  quarter inch slices. Mix with the coconut,
  orange juice and sugar.  Refrigerate before serving.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Ambrosia 2
 Categories: Fruit, Salads
      Yield: 4 servings
 
MMMMM---------------------------SALAD--------------------------------
     11 oz Can mandarin orange segments
           -drained
      1 md Apple, chopped
      2 md Bananas; sliced
    1/3 c  Sugar rolled dates cut up

MMMMM----------------------PIQUANT DRESSING---------------------------
    1/2 c  French dressing
      2 tb Sugar
    1/2 ts Celery seed
    1/2 ts Grated onion
      1    Garlic clove -split - then
           -later removed
 
  For Piquant Dressing-
  Mix all ingredients except garlic.  Cut clove of garlic crosswise into
  halves, let stand in dressing one hour, then remove garlic.
  For Salad-
  Toss orange segments, apple, bananas, dates and piquant dressing.
  Spoon into lettuce cups; sprinkle with coconut.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Dump Fruit Salad
 Categories: Salads, Fruit, Dairy, Boat
      Yield: 6 servings
 
      1 c  Mandarin oranges, drained
      1 c  Pineapple chunks, drained
      1 c  Flaked coconut
      2 c  Miniature marshmallows
      1 c  Sour cream (high quality)
      1 tb Sugar
      6    Maraschino cherries for the
           Garnish (optional)
 
  Mix all the canned fruit, sugar and coconut thoroughly in mixing bowl.
  Fold in the sour cream and marshmallows. Transfer to decorative
  serving bowl, cover with plastic wrap and refrigerate up to 24 hours.
  Right before serving you could garnish with a few maraschino cherries
  placed on the top of the salad.

== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Ambrosia Tapioca
 Categories: Fruit, Salads
      Yield: 6 servings
 
    1/2 c  Sugar
    1/4 c  Quick cooking tapioca
        ds Salt
  2 1/2 c  Orange juice
      1 c  Orange sections
    1/4 c  Cut up dates
    1/4 c  Flaked coconut
 
  Mix sugar, tapioca, salt and orange juice in 2 quart saucepan.  Let
  stand five minutes.  Heat to boiling over medium heat, stirring
  constantly. Cool slightly, stir in orange sections and dates.
  Refrigerate at least one hour.  Spoon tapioca into dessert dishes;
  sprinkle with coconut.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
... Shipwrecked on Hesperus in Maryland. 15:44:29 21 Apr 94    
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21314                                        Date: 04-18-94  23:22
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Marlina Maloney                              Mark:                     
  Subj: Ambrosia Recipes 1/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had
MM>a hamkering for it for some unknown reason and it's been about 20 years
MM>since I saw a recipe. Help! My taste buds are pleading with y'all!

Hope one of these fills the bill, Marlina! There are three total.


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

      Title: Peach Ambrosia
 Categories: Desserts, Low-fat
      Yield: 4 servings

      1 pk Unflavored gelatin
    1/4 c  Cold water
    1/2 c  Skim milk
      2 pk Low-cal vanilla shake mix
      1 ts Vanilla
      6    Ice cubes
      2    Medium peaches; peel,chop
    1/2 c  Coconut

  In a saucepan, sprinkle gelatin over water and let stand for 1 minute.
  Stir over low heat until gelatin is dissolved.  In blender, mix milk,
  shake mix, vanilla and gelatin mixture for 30 seconds at low speed,
  adding ice cubes one at a time.  Blend at high speed until mixture
  thickens. Transfer to a bowl and fold in peaches. Spoon into dishes
  and sprinkle with coconut. Chill for 1 hour and serve. NUTRITION
  INFORMATION PER SERVING:
    112 CALORIES  58% CARBOHYDRATES  20% PROTEIN  22% FAT
       *****SHAPE MAGAZINE 3/92*****

Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ VViirruuss??  WWhhaatt VViirruuss??


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21315                                        Date: 04-18-94  23:24
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Marlina Maloney                              Mark:                     
  Subj: Ambrosia Recipes 2/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had
MM>a hamkering for it for some unknown reason and it's been about 20 years
MM>since I saw a recipe. Help! My taste buds are pleading with y'all!

Number two of three.


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

      Title: Fresh Fruit Ambrosia
 Categories: Diabetic, Vegetarian, Vegan
      Yield: 6 servings

    1/4 c  Orange Juice
    1/2 c  Club Soda
      1 md Banana, peeled
      3 c  Fresh Fruit Pieces (such as
           Cantaloupe, grapes,
           Pineapple, apple, pear,
           Nectarine, plum, honeydew
           Melon, blueberries,
           Strawberries)
    1/2 ts Ground Nutmeg
    1/4 ts Ground Cardamom
      1 tb Sweetened Coconut (flaked
           Or shredded), toasted

  Combine the orange juice, club soda, and banana in a blender and puree
  until smooth. Pour over the fresh fruit mixture. Sprinkle with the
  nutmeg and cardamom. Cover and refrigerate until ready to serve.
  Sprinkle on the coconut and serve immediately.

  Serves 6 1/2-cup servings

  One Serving = Calories: 81 Carbohydrates: 20 Protein: 1 Fat: 1
  Sodium: 1 Potassium: 278 Cholesterol: 0

  Exchange Value: 1-1/2 Fruit Exchanges

  Source: Holiday Cookbook, American Diabetes Association, ISBN
  0-13-024894-0, by Betty Wedman, M.S.,R.D.

Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ Democracy is NOT a spectator sport!


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21316                                        Date: 04-18-94  23:25
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Marlina Maloney                              Mark:                     
  Subj: Ambrosia Recipes 3/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had
MM>a hamkering for it for some unknown reason and it's been about 20 years
MM>since I saw a recipe. Help! My taste buds are pleading with y'all!

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

      Title: Banana Ambrosia
 Categories: Beverages, Fruits, Microwave
      Yield: 6 servings

      3 T  Butter or margarine
      6 lg Ripe bananas, peeled and
           -quartered lengthwise
      1    Orange, Juice of
      1    Orange peeled,pitted & diced
      3 T  Brown sugar, firmly packed
    1/2 c  Shredded coconut

  1. Melt butter or margarine in a shallow, heat-resistant, non-
  metallic baking dish in Microwave Oven 30 seconds. 2. Place bananas
  in baking dish and coat well with butter or margarine. 3. In a small
  bowl, combine the orange juice and pieces and brown sugar until well
  blended. Spoon over bananas. 4. Heat, uncovered, in Microwave Oven 4
  minutes or until bananas are soft and glazed. 5. Just before serving,
  sprinkle with coconut. Serve either hot or cold.

  From _The New Deluxe Sharp Microwave Oven Cookbook_
                                        Date: 1994-01-2

Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ He who dies with the most TAGLINES wins!


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21419                                        Date: 04-20-94  22:24
  From: Jr Byers                                     Read: Yes    Replied: No 
    To: Marlina Maloney                              Mark:                     
  Subj: Ambrosia Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MM>I've seen in this echo I have yet to come across a recipe for
MM>Ambrosia Salad. Any and all renditions would be appreciated. I've had

Marlina, hope these help, it's all that's listed in my program.
                                                               J.R.

      Title: Banana Ambrosia
 Categories: Beverages, Fruits, Microwave
   Servings:  6

      3 tb Butter or margarine                 1    Orange peeled,pitted & dice
      6 lg Ripe bananas, peeled and            3 tb Brown sugar, firmly packed
           -quartered lengthwise             1/2 c  Shredded coconut
      1    Orange, Juice of

  1. Melt butter or margarine in a shallow, heat-resistant, non- metallic
  baking dish in Microwave Oven 30 seconds. 2. Place bananas in baking dish
  and coat well with butter or mar- garine. 3. In a small bowl, combine the
  orange juice and pieces and brown sugar until well blended. Spoon over
  bananas. 4. Heat, uncovered, in Microwave Oven 4 minutes or until bananas
  are soft and glazed. 5. Just before serving, sprinkle with coconut. Serve
  either hot or cold.

  From _The New Deluxe Sharp Microwave Oven Cookbook_


2 ts Cornstarch

      1 ts Soy sauce, light

      2 ts Oyster sauce

    1/2 ts Sesame oil

      2 tb Peanut oil

  2 1/2 c  Chopped vegetables **

      1    Garlic clove, minced



MMMMM-------------------------SAUCE # 1------------------------------

      1 ts Cornstarch

      4 tb Chicken Broth (see recipe)



MMMMM-----------------------------OR----------------------------------



MMMMM-------------------------SAUCE # 2------------------------------

    1/2 c  Plum sauce

 

  The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----

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

      Title: Iced Ambrosia Drops
 Categories: Christmas, Cookies, Fruits, Gifts
   Servings:  1

           -Keywords: Christmas,             1/2 ts Salt
           -Cookies, Fruits, Gifts           1/2 ts Cinnamon; Ground
    1/2 c  Butter Or Regular Margarine       1/2 ts Cloves; Ground
    1/2 c  Brown Sugar; Firmly Packed        1/2 c  Raisins
      2    Eggs; Lg                          1/2 c  Mixed Candied Fruits
  1 1/4 c  Unbleached Flour; Sifted          1/2 c  Dates; Chopped
    1/2 ts Baking Powder                     1/2 c  Walnuts; Coarsely Chopped

-------------------------------VANILLA ICING-------------------------------
      1 c  Confectioners' Sugar              1/2 ts Vanilla
      1 tb Milk

  Cream the butter and brown sugar together in a medium mixing bowl, using an
  electric mixer on medium speed, until light and fluffy.  Add the eggs, one
  at a time, beating well after each addition.  Sift the flour, baking
  powder, salt, cinnamon and cloves together.  Gradually stir into the
  creamed mixture.  Stir in the raisins, candied fruit, dates and walnuts.
  Drop the mixture by teaspoonfuls, about 2-inches apart, on greased baking
  sheets.  Bake in a preheated 375 degree F. oven for 8 to 10 minutes or
  until golden brown.  Remove from the baking sheets and cool on wire racks.
   Frost with Vanilla Icing when completely cool. Makes 3 dozen. VANILLA
  ICING: Combine all of the ingredients in a small mixing bowl and beat until
  smooth.

  From: Sandee Eveland                  Date: 10-11-93


2 ts Cornstarch

      1 ts Soy sauce, light

      2 ts Oyster sauce

    1/2 ts Sesame oil

      2 tb Peanut oil

  2 1/2 c  Chopped vegetables **

      1    Garlic clove, minced



MMMMM-------------------------SAUCE # 1------------------------------

      1 ts Cornstarch

      4 tb Chicken Broth (see recipe)



MMMMM-----------------------------OR----------------------------------



MMMMM-------------------------SAUCE # 2------------------------------

    1/2 c  Plum sauce

 

  The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----

-!-
 þ SLMR 2.1a þ We all live in a yellow subroutine.


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21445                                        Date: 04-21-94  19:53
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Marlina Maloney                              Mark:                     
  Subj: Ambrosia Recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 20, 1994, Marlina Maloney wrote to Karen Mintzias:

MM>    Snagged the echo before I snagged the file. :)  Tho I was
MM> only able to    find v7.03 locallly. :(  I'm hoping it will
MM> be on the next Night Owl    CD (v12) so I don't have to do a
MM> LD FREQ for it. I'm trying to keep    my LD calls to a
MM> minimum.

You'll be old and grey before it shows up on its own.  I'll send it over as
soon as you're back to normal status in the Nodelist.  Start holdin' those tics
for me, ok?

MM>  ! Origin: LNWNY - Crafting File Distribution
MM> Consultant/Originator (1:260/129) 

Interesting.  :)

   Karen

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

      Title: ARROZ DULCE (SWEET RICE)
 Categories: Desserts
      Yield: 10 servings

      1 c  Rice
    1/2 c  Raisins
  1 1/2    Cinnamon sticks
      1 c  Sugar
      1 tb Grated gingerroot
      1 c  Canned coconut cream
      2 c  Milk
    1/2 ts Vanilla
    1/4 c  Unsalted butter
           Ground cinnamon

  Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water
  to boil in large saucepan. Drain rice and raisins and add to boiling
  water with cinnamon sticks and 1/4 cup sugar. Cook over low heat
  until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes,
  strain and blend liquid with remaining 3/4 cup sugar, coconut cream,
  milk and vanilla. Add this mixture with butter to rice. Cover and
  cook over low heat until milk is absorbed, stirring every 5 to 10
  minutes. Spoon into serving dish or individual custard cups, sprinkle
  with cinnamon and chill.
 
  (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#: 21312                                        Date: 04-18-94  23:04
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Fran Mcgee                                   Mark:                     
  Subj: angel food cake 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
FM>Is angel food cake the one that is white and kinda spongey???  Anyway,
FM>whichever one is white, sweet and spongey, could someone please post me
FM>a recipe?

Well, here's the cake. Easy and good. See the following message for
something a little special to do with it. <G>

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

      Title: Angel Food Cake
 Categories: Cakes
      Yield: 1 servings

  1 1/2 c  Cake flour
    1/2 ts Salt
  1 1/2 ts Cream of tartar
      2 c  Sugar
  1 1/2 c  Egg whites
  1 1/2 ts Vanilla
      1 ts Almond flavoring

  Stir flour once, then measure and set aside until ready to use.
  Measure sugar and divide into two portions. Add 1/2 the sugar to the
  flour and sift the two ingredients together 4 times. Sift the
  remaining sugar 4 times. Do all this before starting to beat the egg
  whites. It is convenient to place the sugar and flour mixture on
  waxed paper until ready to use. Add the salt to egg whites, beat
  until foamy, add the cream of tartar, then continue beating until
  stiff, but not dry. Then add 1/2 the sugar to the egg whites, 2 tbsp.
  at a time. Beat on low speed with electric mixer to do this. Add the
  flavoring. Using a hand wire whisk, fold in flour and sugar mixture,
  add it to egg white mixture, 2 tbsp at a time. Fold in with slow,
  careful strokes. Pour into 4 1/2 x 10" tube pan. Cut down through
  cake batter with case knife to remove any large air bubbles. Bake in
  preheated 325 degree oven for about 65 minutes. When removed from
  pan, invert pan on wire cake cooler rack until cold, then carefully,
  remove from pan.

Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ First pull up - Then pull down.


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21313                                        Date: 04-18-94  23:06
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Fran Mcgee                                   Mark:                     
  Subj: angel food cake 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
FM>Is angel food cake the one that is white and kinda spongey???  Anyway,
FM>whichever one is white, sweet and spongey, could someone please post me
FM>a recipe?

Here's something special for a barbeque dessert.


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

      Title: Grilled Angel Food Cake with Nectarines & Blueberries
 Categories: Desserts, Vegetarian, Italian, Cakes, Barbeque
      Yield: 6 servings

      6    Ripe nectarines
      3 tb Powdered sugar
           Grated zest of 1 lemon
           Juice of 1/2 a lemon
      6 sl Angel food cake
      1 pt Fresh blueberries

  Prepare grill & cover to build an intense heat.  Remove nectarine
  pits & slice each one into 6 slices.  Combine sugar, zest, lemon
  juice in a small bowl.  Place 6 nectarine slices on a skewer & place
  on grill. Cook 5 minutes, turn & baste with glaze.  Cook & baste for
  another 7 minutes.

  When fruit is just about done, toast cake slices on a cooler part of
  the grill, turning once.  Serve toasted cake with grilled nectarines
  & handfuls of blueberries.

  284 Cal.; 6g Prot.; 0.7g Fat; 63g Carb.; 0 Chol.; 175mg Sod.; 5g
  Fiber.

  VT July, 1993 Converted by MMCONV vers. 1.20

Posted from the Echo's Library 04/19/94 by Frank Skelly
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ Windows doesn't kill you, it's the glass when it crashes.


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21368                                        Date: 04-21-94  11:48
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Fran Mcgee                                   Mark:                     
  Subj: Angel Food Cake CR2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 13 Apr 94  20:27:00, Fran Mcgee <=-
 -=> spoke to All about angel food cake??? <=-

 FM> Is angel food cake the one that is white and kinda spongey??? 
 FM> Anyway, whichever one is white, sweet and spongey, could someone please
 FM> post me a recipe?

 My mother had excellent results when she baked an angel food cake.  I
 have never attempted it (chicken I guess)  Note the second recipe has
 a trouble shooting guide just in case the cake does not turn out
 exactly perfect the first time.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Angel Food Cake
 Categories: Dessert, Cake
      Yield: 1 cake
 
  1 1/2 c  Sugar
      1 c  Plus 3 tb cake flour
  1 1/2 c  Egg whites
    1/4 ts Salt
  1 1/4 ts Cream of tartar
  1 1/4 ts Vanilla
    1/2 ts Almond flavoring
 
  Sift the sugar four times and put in a bowl.  Sift the cake flour four
  times and put in a separate bowl.  Beat the egg whites slightly.  Add
  the salt and cream of tartar.  Beat until the whites stand in peaks
  but are still glossy - not dry.  Fold in the sugar one tablespoons at
  a time.  Add the vanilla and almond flavoring.  Now fold in the
  flour, sifting a little at a time over the batter and folding it in
  evenly.  When all the flour is in, pour the batter into an ungreased
  angel food cake pan, 10 inches wide and 4 1/2 inches deep.  With a
  spatula cut down through the batter all the way around to remove any
  air bubbles.  Bake in slow oven (300 degrees) for 65 minutes.  Test
  for doneness with you finger lightly on top.  If fingerprint remains,
  the cake needs a little more baking.  Remove from oven turn upside
  down on a cake rack or put a bottle in the hole to hold the cake
  carefully while it cools and leave for an hour; then loosen with
  spatula and the cake will come out.
  
  Serves 10 to 12
LHJ Cookbook
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Angel Cake Supreme
 Categories: Dessert, Cake
      Yield: 1 cake
 
      1 c  Sifted cake flour
  1 1/4 c  Confectioners sugar
           -shifted
  1 1/2 c  Egg whites (12 eggs)
  1 1/2 ts Cream of tartar
    1/4 ts Salt
  1 1/2 ts Vanilla
    1/4 ts Almond extract
      1 c  Sugar
 
  Sift flour and confectioners sugar three times.  Beat egg whites and
  cream of tartar, salt, vanilla and almond extract till stiff enough
  to hold up in soft peaks, but still moist and glossy.  Beat in the
  granulated sugar, two tablespoons at a time, continuing to beat until
  meringue holds stiff peaks.  Sift about 1/4 of the flour mixture over
  whites; fold in lightly with down up and over motion, turning bowl.
  Fold in remaining flour by fourths.  Bake in an ungreased 10 inch
  tube pan in moderate oven (375) about 30 minutes or until done.
  Invert pan, cool thoroughly.
  
  TROUBLE SHOOTING:
  Tough Cake:  too hot an oven, not enough sugar, over mixing
  Course Texture:  Underbeaten egg whites, insufficient blending of
                   ingredients; too slow an oven
  Cracks in Crust:  Overbeaten egg whites; too much sugar; too hot an
  oven Sticky Crust:  Too much sugar; underbaking
  Undersized Cake:  Underbeaten, overbeaten whites; Overmixing; too
  large
                    a pan; too hot an oven

BH&G Dessert Book
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
 
 



... Shipwrecked on Hesperus in Maryland. 10:48:21 21 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21341                                        Date: 04-18-94  09:14
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Jerry Rainko                                 Mark:                     
  Subj: Baklava recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi there Jerry,

 JR>  Anyone have a good baklava recipe?  I am interested in something on the
  Here are a couple, hope they suit :)

 -Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Baklava
Keywords: dessert, pastry, greek, 131, s

    Vogue Jan 92

    FILLING:
    walnuts chopped finely                               400 gm
    sugar                                                1 cup
    rosewater                                            1/4 cup
    orange flower water                                  3 tbsps
    cinnamon                                             1/4 tsp

    PASTRY:
    filo pastry                                          1 pkt
    melted ghee                                          1/2 cup

    SYRUP:
    sugar                                                3 cups
    water                                                1.1/2 cups
    orange flower water                                  3 drops
    lemon juice                                          1 tsp

  To make the filling:  combine all the ingredients.
  To make the baklava:  remove the pastry from the package and unfold to
  reveal flat sheets.  Cut the sheets in half and place the pastry between 2
  barely damp tea towels to prevent it from drying out.
  Take one half sheet of pastry at a time and place it on a workbench.  Brush
  the pastry sparingly with melted ghee, fold it in half lengthwise and brush
  again.  Place 1 tbsp of the filling at one short edge of the pastry, fold
  in the sides to enclose the filling and roll up in a finger shape.  Repeat
  with the remaining pastry and filling.
  Place the baklava rolls on a greased baking tray and bake in a preheated
  175oC oven until they are golden.
  To make the syrup:  combine all the ingredients and boil until the mixture
  has a syrup consistency.
  To finish:  pour the syrup over the cooked rolls and allow to stand until
  cool.

  Posted by Sherree Johansson

-End Recipe Export-
Bye for now.......Sherree

-!- Terminate 1.41+
 ! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21342                                        Date: 04-18-94  09:15
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Jerry Rainko                                 Mark:                     
  Subj: Baklava recipes
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: FIG AND PISTACHIO BAKLAVA
Keywords: greek, dessert, sweets, s, 480

    Makes 12
    Gourmet April 93
    Jun 14, 1993   11:07 am

    fillo pastry                                         375 gm
    butter melted                                        125 gm
    unsalted pistachios shelled and finely chopped       125 gm
    tenderised figs finely chopped                       4 no
    dried breadcrumbs                                    2 tbsps
    coconut essence                                      3 drops
    ground cinnamon
    sugar syrup                                          1 cup

  Brush 4 sheets of fillo with melted butter and layer on top of one another.
  Cut out 4 circles 10cm in diameter and place in a buttered patty pan (16
  layers).  Repeat to line 12 patty pans.  Mix three quarters of the
  pistachios with the fig, breadcrumbs and coconut essence.  Place a spoonful
  in the centre of each pastry and pinch pastry edges together, leaving a
  slight opening in the centre.  Brush with a little remaining butter,
  sprinkle with cinnamon and bake in a 180c oven for 15 mins, or until
  golden.  Remove from trays, sprinkle the remaining pistachios in centre of
  each pastry and pour syrup over.  Set aside to cool.

  Posted by Sherree Johansson

-End Recipe Export-
-!- Terminate 1.41+
 ! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21459                                        Date: 04-21-94  10:55
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Mark Zaniewski                               Mark:                     
  Subj: BBQ
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Dr. Z:

MZ>   Question is: Does anyone on the Net have a "dry rub" recipe they would li
MZ>to share?  It's almost time to start cookin" in the great outdoors, and I wo
MZ>like to finally get it right this year!  Thanks, and all the Best!

Here are a couple of dry rub recipes. If you want more, you might go to
my BBS and download RUBBBQ.ZIP

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Overton's Dry Barbecue Rub
Keywords: seasoning, rub, BBQ, barbecue

Ingredients:
1 Tbsp  chile, ground, New Mexico 6-4
2 tsp   paprika, Hungarian
1 tsp   cumin, powder
1 tsp   coriander, ground
1 tsp   salt
1 tsp   onion powder
1 tsp   garlic, powder
1/2 tsp   mustard, dry, Coleman's
1/2 tsp   pepper, black, freshly ground
1/2 tsp   thyme, leaves, dried
1/2 tsp   curry powder
1/2 tsp   allspice, ground
Directions:
Mix all ingredients.  Rub on meat and refrigerate the night before
smoking or barbequeing.

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

Title: BOSS PIT DRY BARBECUE SEASONING
Keywords: seasoningm, barbecue, rub, bbq

Ingredients:
13 oz. salt                    2-oz. red pepper
1 1/2 oz. black pepper         1 oz. garlic powder
1 oz. chili powder             1 oz. MSG (optional)
1 T. celery salt               1 small can nutmeg
1 small can allspice           1 small can ground cloves
1 small can onion powder
Directions:
Combine all ingredients and rub into meat prior to placing on the
pit. This seasoning is excellent on shoulders and ribs.

-End Recipe Export-
 * SLMR 2.0 *


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21278                                        Date: 04-20-94  15:20
  From: Katherine Walden                             Read: Yes    Replied: No 
    To: Fran Mcgee                                   Mark:                     
  Subj: bbq sauce--request
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Here are a couple of recipes for you.

BBQ Chicken
2 1/2 lb Cut Up Broiler Fryer               
1 c  Catsup
1/4 c  Worcestershire Sauce               
1/4 c  Vinegar
1/4 c  Packed Brown Sugar               
1 ea. Med. Onion  Chopped      
2 T  Cornstarch                                
1 T  Lemon   Juice       
1 t  Salt                                                
1 t  Celery Seed     
1/4 t  Liquid Smoke                             
2 ea. Dashes   Red Pepper Sauce
  
Cut chicken into pieces; cut each breast half into halves. Arrange  chicken
skin sides up and thickest parts to
outside in oblong baking dish,   12 x 7 1/2 x 2-inches.  Mix remaining
ingredients in 4-cup glass measure.   
Microwave  uncovered on high (100%) 3 minutes; stir.  Microwave until mixture
boils and thickens, 2 to 3 
minutes.  Pour sauce over chicken. Cover loosely and microwave on high (100%)
10 minutes. Rearrange 
chicken and baste with sauce.  Cover loosely and microwave until chicken is
done,   10 to 15 minutes, 
basting with sauce every 5 minutes.
 
Oven method.  Mix all ingredients except for chicken. Heat over medium heat,
until thickened slightly.  
Heat oven to 375. Line 12 by 7 inch pan with tin foil for easy clean up. Dip
chicken pieces in sauce, 
lay in pan.  Cook uncovered, basting every 10 minutes or so, until chicken is
tender, and juices run clear.  
( about 45 minutes to one hour.)
  


BBQ Sauce
1/2 cup vinegar
1/4 cup ketchup
1/3 cup brown sugar ( add to taste)
1 Tbsp. dried onion, or 1/2 finely diced onion
1/2 tsp. garlic powder
1/4 tsp. ginger
1 Tbsp. soya sauce
2 tsp. smoke flavoring (optional)
4 or 5 dashes hot sauce ( optional)
Excellent on cut up chicken, beef  or pork.   Cover baking tin with tin foil.  
Pour about 1/4 cup BBQ sauce on bottom of tin,  place meat 
on top of sauce.  Brush pieces with remaining sauce, Cook at 350F for about 45-
1 hour, 
basting often, until  tender.
You can marinate the meatin the sauce for 2 or 3 hours before cooking as well. 

For  outdoor cooking, place meat on grill, cook for 1/2 the regular cooking
time, then begin
to start basting. If you baste too soon, the meat will burn on the outside and
not cook on the inside.  


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21346                                        Date: 04-20-94  14:03
  From: Marlon Bagley                                Read: Yes    Replied: No 
    To: Fran Mcgee                                   Mark:                     
  Subj: Re: Bbq Sauce--request
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting Fran Mcgee to All <=-
 
 FM> Hey guys...I need some bbq sauce recipes!  I'm getting too cheap to
 FM> buy the stuff!  hehehe...
 
Hi Fran....hope these help!     ***Marlon***
 
---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Easiest barbecue sauce
 Categories: Barbecue, Sauces
      Yield: 1 cup
 
      3 tb Catsup
      2 tb Vinegar
      1 ts Lemon juice
      2 tb Worcestershire sauce
      4 tb Water
      2 tb Cooking oil
      3 tb Brown sugar
      1 ts Salt
      1 ts Dry mustard
      1 ts Chili powder
      1 ts Paprika
    1/2 ts Red pepper
 
  
    Combine all ingredients in a quart jar; shake well
  and refrigerate until ready to use as a basting sauce
  for barbecue chicken, beef or pork.
  
  Southern Living
 

2 ts Cornstarch

      1 ts Soy sauce, light

      2 ts Oyster sauce

    1/2 ts Sesame oil

      2 tb Peanut oil

  2 1/2 c  Chopped vegetables **

      1    Garlic clove, minced



MMMMM-------------------------SAUCE # 1------------------------------

      1 ts Cornstarch

      4 tb Chicken Broth (see recipe)



MMMMM-----------------------------OR----------------------------------



MMMMM-------------------------SAUCE # 2------------------------------

    1/2 c  Plum sauce

 

  The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
 
---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: BBQ Sauce
 Categories: Barbecue, Sauces
      Yield: 1 servings
 
      3 tb Ketchup
      2 tb Worcestershire sauce
      2 tb Vinegar
      3 tb Water
      2 tb Butter
      2 tb Lemon juice
      2 tb Sugar (level)
    1/8 ts Salt
      2 dr Tabasco sauce
 
    Mix all together, cook till butter is melted, then
  it is ready to serve. This is good over roast or
  chicken
    No serving size give...used 1.
  
  Purefoy Hotel Cookbook
 

2 ts Cornstarch

      1 ts Soy sauce, light

      2 ts Oyster sauce

    1/2 ts Sesame oil

      2 tb Peanut oil

  2 1/2 c  Chopped vegetables **

      1    Garlic clove, minced



MMMMM-------------------------SAUCE # 1------------------------------

      1 ts Cornstarch

      4 tb Chicken Broth (see recipe)



MMMMM-----------------------------OR----------------------------------



MMMMM-------------------------SAUCE # 2------------------------------

    1/2 c  Plum sauce

 

  The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
 
---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: BBQ Sauce /2
 Categories: Barbecue, Sauces
      Yield: 1 servings
 
      1 c  Vinegar
    1/2 c  Catsup
    1/4 lb Butter (1 stick)
    1/2 ts Dry mustard
      2 tb Worcesterhsire sauce
      1 tb Chili sauce
    1/2    Lemon, thinly sliced
      1 tb Sugar
    1/2    Pod, ground red pepper
 
    Combine ingredients and boil 5 minutes.  Strain and
  serve.
    No serving size given...used 1.
  
  Purefoy Hotel Cookbook
 

2 ts Cornstarch

      1 ts Soy sauce, light

      2 ts Oyster sauce

    1/2 ts Sesame oil

      2 tb Peanut oil

  2 1/2 c  Chopped vegetables **

      1    Garlic clove, minced



MMMMM-------------------------SAUCE # 1------------------------------

      1 ts Cornstarch

      4 tb Chicken Broth (see recipe)



MMMMM-----------------------------OR----------------------------------



MMMMM-------------------------SAUCE # 2------------------------------

    1/2 c  Plum sauce

 

  The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
 
 
 
... Visit your money this year: Vacation in Washington, D.C.
___ Blue Wave/QWK v2.12

-!- GEcho 1.00
 ! Origin: Twilight Zone, Port Richey, FL (813)824-5240 (1:3619/22) (1:3619/22)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21488                                        Date: 04-20-94  04:47
  From: Pat Stockett                                 Read: Yes    Replied: No 
    To: Angela Peck                                  Mark:                     
  Subj: Beef & Broccoli CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Angela!

AP>Hi, I'm new to this echo.

It's nice to meet you. :-)

  >Anyway I am in need of some recipes for Chicken or Beef Stir-fry.

I made this one this week.  I didn't have the brown bean sauce though so
I chopped some fermented black beans and soaked them.   -Pat

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

Title: Beef and Broccoli with Garlic Sauce
Keywords: beef, stir, fry, broccoli

From: EARL SHELSBY

1 lb beef steak                        1 tbs vegetable oil
1/2 tsp salt                           Dash of white pepper
1 1/2 lb broccoli                      1 tsp cornstarch
1 tsp sesame oil                       1/4 cup chicken broth
2 tbs vegetable oil                    1 tbs vegetable oil
1 tbs finely chopped garlic            1 tsp finely chopped gingerroot
2 tbs brown bean sauce                 1 cup sliced canned bamboo shoots
Directions
Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut
strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil,
the salt and white pepper in a glass or plastic bowl. Cover and
refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut
broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into
1-inch pieces. Place broccoli in boiling water; heat to boiling. Cover
and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix
cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very
hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef;
stir-fry 2 minutes or until beef is brown. Remove beef from skillet.
Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to
coat bottom. Add garlic, gingerroot and bean sauce; stir-fry 30 seconds.
Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in
cornstarch mixture; cook and stir 15 seconds or until thickened.

-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#: 21335                                        Date: 04-20-94  06:45
  From: Laura Canada                                 Read: Yes    Replied: No 
    To: Sylvia Steiger                               Mark:                     
  Subj: Re: beignets! <drool>
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting Sylvia Steiger to Laura Canada <=-

 LC> I know this was from a little while back, but if you're still
 LC> accepting recipes I can forward one from Southern Living magazine.

 SS> Accepting recipes?  Begging is more like it.  <g>  I did get a couple
 SS> beignet recipes, but will gladly add yours to my "to try" list.

As promised, here's the recipes from Southern Living:

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: French Market Beignets
Categories: Desserts
  Servings: 32

      1 pk Dry yeast                           2 T  Warm water
      1 c  Milk                              1/4 c  Sugar
      1 t  Salt                              1/4 t  Ground nutmeg
      1 x  Large egg, beaten                   2 T  Vegetable oil
      3 c  Flour, divided(up to 3 1/2c)

  Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
  Heat milk; add 1/4 cup sugar, 1 teaspoon salt, and 1/4 cup ground nutmeg.
  Stir until sugar dissolves. Cool milk mixture to 105 to 115 degrees and
  add to yeast mixture. Add egg, 2 tablespoons oil and 1 cup flour; beat at
  medium speed woth an electric mixer until smooth. Stir in enough remaining
  flour to make a soft dough.
  Place dough in a well greased bowl, turning to grease top. Cover and let
  dough rise in a warm place (85degrees), free from drafts, about one hour
  or until doubled in bulk.
  Punch dough down; turn out onto a lightly floured surface, and knead 4 or
  5 times. Roll dough into an 18 x 12 inch rectangle. Cut dough into 32 3 x
  2 inch rectangles. Place on a floured surface; cover and let rise in a
  warm place 30 minutes or until doubled in bulk.
  Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees. Fry
  4 or 5 beignets at a time in hot oil about one minutes on each side or
  until golden brown. Drain well on paper towels; sprinkle with powdered
  sugar. Serve warm.
  From Southern Living Magazine, sometime in 1991(May I believe).
  Recipe by Emily Robinson  of Baton Rouge, LA.
  Typed for you by Laura Canada.

-----------------------------------------------------------------------------
 SS> Off to find more low-fat recipes to make up for all the beignets I'm
 SS> going to be enjoying ... ;)

Let me know what types you're interested in and I might be able
to help. I subscribe to Cooking Light magazine (Southern Living people),
so I have access to lots of good for you recipes.


... So many recipes....so little time!
___ Blue Wave/QWK v2.12


 ! Origin: The Crystal Palace [Rochester, NY] 716-224-8216 V.32bis (1:2613/206)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21355                                        Date: 04-21-94  00:33
  From: Robb Dabbs                                   Read: Yes    Replied: No 
    To: Dom D'amato                                  Mark:                     
  Subj: Bob-Andy Pie
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
DD>    I need to explain this a bit.  

No need to explain...

DD>    My mom is from Arkansas and when I was a kid some 30 or so years 
DD>remember a wonderful pie called a Bob-andy Pie(sp).  I have asked my 

Dom, you hit on a pie that is perhaps less well known but is closely 
related to the southern Chess Pie, of which there are probably hundreds 
of variations throughout the South.

For those who aren't familiar, it is very thick, rich, and spicy brown.
I'm not sure of its origin, or the origin of its name, but the "Andy" 
suggests it might refer to Andrew Jackson.....  So, without out further 
adieu...
               Hope you enjoy.....Robb

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Bob Andy Pie
 Categories: Pies, Desserts
      Yield: 6 servings
 
      1    9-inch unbaked pie shell
      1 c  Granulated sugar
      1 c  Light brown sugar
      2 tb All-purpose flour
    1/2 ts Cinnamon
    1/4 ts Ground cloves
    1/4 ts Salt
      3    Eggs
      2 c  Milk
      1 tb Butter, melted
      1 ts Vanilla extract
 
  Preheat oven to 350 degrees F. Set out pie shell.  In a large mixer
  bowl, combine the next 6 ingredients.  In another mixer bowl, beat
  the eggs well.  Add the remaining ingredients.  Blend liquid mixture
  into flour mixture, then pour into the unbaked shell.  Bake for 45
  minutes.  The filling will still be shaky when you remove it from the
  oven.  The pie puffs up, but levels off as it cools.  Serve at room
  temperature.
 
MMMMM

-!-
 * CmpQwk 1.40f #578 * Vegetarians eat vegetables - Beware of humanitarians
-!- FidoPCB v1.5 beta-'j'
 ! Origin: PC-OHIO - Best BBS in America 1-216-381-3320 (1:157/200)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21328                                        Date: 04-19-94  20:33
  From: Ross Bernheim                                Read: Yes    Replied: No 
    To: Dorothy Hair                                 Mark:                     
  Subj: Re: BREAD MACHINES
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
In a message dated 04-15-94 DOROTHY HAIR wrote to LISA GREENWOOD:
LG>It's a Zojirushi brand bread machine.  I don't know why it's 
LG>special--I just like the bells and whistles--makes cake and jam,
LG>for example and has *all* the bread cycles you'd ever need.  If you
LG>found a different way, you can program in your own cycles.  Neat!
 DH> 
 DH> Hmmmmmm, color me green.  Betcha have a Pentium too.

Coffee Warmer:  Place cup on Pentium, calculate Pi.    <g>

Back to topic of recipes...

As I watch Robert Duvall play Stalin on TV, this recipe comes to mind.

Tyshyonaya Baraninaz Gribami Yachmenyom
Stewed lamb with mushrooms and barley

This is a Moldavian dish from the foothills of the Carpathian mountains. It is
unsophisticated an d hardly pretty-pretty, but it is nutritious, inexpensive
and full flavored, a true rustic feast.

Serves 6

2 & 1/2 lb shanks or neck of lamb, cut into pieces
scant 1.2 cup vegetable oil
1 medium onion, chopped
2 long, red, medium-hot peppers, seeded and chopped
6 oz. field or button mushrooms, wiped and sliced
1 Tbsp German style mustard
3 & 1/2 cups chicken stock
1/2 cup plus 1 Tbsp white wine vinegar
1 cup pearl barley
1 tsp cumin seeds
2 whole cloves
2 tsp dried dill
salt and freshly ground pepper
1 cup sour cream or yogurt
handful parsley, finely chopped

In a heavy casserole, brown the lamb shank or neck pieces in half the oil,
until they are colored. Remove with a slotted spoon and set aside. Add the
onion to the casserole and cook until it is soft and lightly colored, about 6-8
minutes. Remove with a slotted spoon and set aside. Add the rest of the oil and
saute the red peppers and mushrooms for about 5 minutes, or until the mushrooms
are softened. Remove to a bowl and set aside. 

Preheat the oven to 325 degrees F. Stir the onions and lamb back into the
casserole, together with the mustard. Add the chicken stock and the wine
vinegar, bring to the boil and transfer the casserole to the oven. Bake for 1 &
1/2 hours, until the lamb is very tender and  falling off the bones.

Remove the lamb from the casserole. Using your hands and a fork, pull the meat
from the bones and chop it. Return to the casserole and stir into the stock
with the barley, cumin seeds, cloves, dill, and seasoning to taste. Bring to
the boil, cover, lower the heat. Simmer for about 1 hour, until the barley is
tender and most of the stock has been absorbed. 

Stir in the red pepper and mushrooms into the stew, together with the sour
cream or yogurt. Heat through for about 10-12 minutes. Take off the heat, stir
in the chopped parsley and bring to the table to serve.

enjoy!

Auf wieder bye bye,
Ross

Old men in Jerusalem - geezers of Nazareth

 -> Alice4Mac 2.2.2E QWK Ser#2-104 

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21435                                        Date: 04-21-94  19:20
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Marianne Riolo-minahan                       Mark:                     
  Subj: RE: BREAD MACHINE - ROLLS
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 18, 1994, Marianne Riolo-Minahan wrote to Karen Mintzias:

 KM> Marianne, you don't have to do that!  Meal-Master will extract only

MR>  Karen - What happens to recipies that are non-MM format?
MR> Does the "extra"  stuff go to the error file? Guess I'd
MR> better set up an experimentation  copy on another drive and
MR> "play" a little.  Thanks for the help.                      

Marianne, you can have all the "error" recipes (those with say, the text
"Title:" on them, but not otherwise in MM format) go to a separate file
automatically, then you can work on that file later if you wish.

There are also third-party utilities that will extract and separate the
different formats for you.  Try asking in the MEAL-MASTER echo, and you're sure
to receive LOTS of information on the various utilities available.

   Karen 

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

      Title: GREEN CHILE YOGURT SOUP
 Categories: Soups, California
      Yield: 6 servings

      2 tb Butter or margarine
      1 tb Oil
      4 lg Garlic cloves; minced
      1 md Onion; chopped
      2 ts Paprika
      4 c  Chicken broth
  1 1/2 lb Tomatoes; chopped
      4 oz Canned diced green chiles
    1/4 ts Chili powder
           Salt, pepper
      2 c  Plain low-fat yogurt
      4 oz Jack or cheddar cheese
           - shredded
      1 tb Chopped cilantro

  Melt butter in large kettle and add oil. Add garlic and saute until
  lightly browned. Remove garlic and set aside. Add onion to butter and
  saute until tender. Add paprika and saute 1 minute. Add chicken broth,
  tomatoes, chiles and chili powder. Season to taste with salt and
  pepper. Bring to boil, reduce heat and simmer about 20 minutes. Stir
  in yogurt slowly and cook over low heat just until heated through. Do
  not boil or yogurt will curdle. Add reserved garlic. Ladle into soup
  bowls and sprinkle with cheese and cilantro.
 
  (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#: 21379                                        Date: 04-21-94  17:04
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Brian Oswald                                 Mark:                     
  Subj: BREAKFAST CR 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Basque Tortilla
 Categories: Cheese/eggs, Breakfast, Vegetable, Basque
      Yield: 4 servings
 
      4    Slices Bacon
      2 ts Sliced Green Onions/tops
    3/4 ts Salt
           Dash Pepper
      3    Med. Potatoes
      1 tb Snipped Parsley
    1/8 ts Dried Thyme, Crushed
      4    Large Eggs
 
  In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of
  drippings. Crumble bacon and set aside.  In same skillet combine
  reserved drippings, peeled, thinly sliced potatoes, onion, parsley,
  salt, thyme and pepper. Cover tightly; cook over low heat til
  potatoes are barely tender, 20 to 25 minutes, stirring carefully once
  or twice.  In small bowl beat together eggs and milk; pour over
  potato mixture.  Cover and continue cooking over very low heat til
  egg is set in center, 8 to 10 minutes. With a wide spatula, loosen
  sides and bottom and slide potatoes out onto serving plate, or serve
  from skillet.  Sprinkle crumbled bacon atop. Serve hot.
  From: Joan Mershon                    Date: 10 Feb 94
 
MMMMM
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Banana BlueBerry Muffins
Keywords: Muffins

          Banana Blueberry Muffins
2 extra-ripe bananas            2 eggs
1 cup brown sugar, packed       1/2 cup margarine, melted
1 cup blueberries               1 tsp vanilla
2 1/4 cup flour                 1/2 tsp ground cinnamon
2 tsp baking powder             1/2 tsp salt

Blend 1 cup bananas (2 bananas).  Combine bananas, eggs, sugar and margarine
until well blended in a bowl.  Stir in blueberries and vanilla.  In another
bowl, combine flour, baking powder, cinnamon and salt.  Stir banana mixture
into flour mixture until evenly moistened.  Spoon batter into well greased
(pam?) 2 1/2 inch muffin cups.  Bake at 350F oven 25 to 30 minutes or until a
wooden tooth pick inserted in center comes out clean.    Makes 12 muffins

-End Recipe Export-

MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Treasure Bran Muffins
 Categories: Muffins, Bran
   Servings: 12
 
  1 1/4 c  Whole bran cereal
      1 c  Milk
    1/4 c  Oil
      1    Egg, beaten
  1 1/4 c  Flour
    1/2 c  Sugar
      1 tb Baking powder
    1/2 ts Salt
    1/2 c  Raisins

MMMMM-----------------------------FILLING----------------------------------
      1 pk 8 oz cream cheese, softened
    1/4 c  Sugar
      1    Beaten
 
  Combine cereal and milk; let stand 2 minutes.  Add combined oil and egg;
  mix well.  Add combined dry ingredients, mixing just until moistened.
  Stir in raisins.  Spoon into greased and floured medium size muffin pan,
  filling each cup 2/3 full.
  
  Combine cream cheese, sugar and egg, mixing until well blended.  Drop
  rounded measuring tablespoonfuls of cream cheese mixture onto batter.
  
  Bake in preheated 375 oven, 25 mins.
  
  Makes one dozen.
  Great American Brand Name Cookbook
  Typed by Dale/Gail Shipp
 
MMMMM
 
 


... Shipwrecked on Hesperus in Maryland. 16:04:31 21 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21378                                        Date: 04-21-94  16:59
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Brian Oswald                                 Mark:                     
  Subj: BREAKFAST CR 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 BO> Newbie rolling through so watch those toes!

 We will be careful with those toes !!

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Morning Mix-Up
 Categories: Breakfast, Egg, Boat
      Yield: 4 servings
 
      2 c  Frozen hash browns
      1 c  Chopped fully cooked ham
    1/2 c  Chopped onion
      2 tb Oil
      6    Eggs
           -Salt and Pepper to taste
      1 c  (4 oz.) shredded cheddar
           -cheese
           -Minced fresh chives
 
  "This filling dish is super to serve for breakfast or
  supper.  It's one of my family's favorites - even our
  2-year old daughter, Amanda, eats a hearty helping.  Eggs,
  cheese, hash browns, and ham go well together." - Kim
  Scholting
  
  In a large skillet, saute' potatoes, ham and onion in oil
  for 10 minutes or until potatoes are tender.  In a small
  bowl, beat eggs, salt and pepper.  Add to the skillet;
  cook, stirring occasionally, until eggs are set.  Remove
  from the heat and gently stir in cheese.  Spoon onto a
  serving platter; sprinkle with chives.
  
  From:  "Taste of Home" Magazine
  Posted by:  Debbie Carlson - Cooking Echo
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Breakfast Pizza
 Categories: Breakfast, Egg, Potato, Boat
      Yield: 6 servings
 
      1 lb Bulk pork sausage
      1 pk Refrigerated crescent rolls
           - (8-roll package)
      1 c  Frozen loose-pack hash brown
           - potatoes, thawed
      1 c  Sharp Cheddar cheese
           - shredded
      5    Eggs
    1/4 c  Milk
      2 tb Grated Parmesan cheese
    1/2 ts Salt
    1/8 ts Pepper
 
  In a skillet, cook the sausage till brown; drain off fat.
  
  Separate crescent roll dough into 8 triangles.  Place on ungreased
  12-in. pizza pan, with points toward the center.  Press over bottom
  and up sides to form a crust; seal perforations.
  
  Spoon cooked sausage over crust.  Sprinkle with thawed hash brown
  potatoes.  Top with shredded cheddar cheese.
  
  In a bowl, beat together eggs, milk, salt, and pepper.  Pour into
  crust.
  
  Sprinkle Parmesan cheese over all.  Bake in a 375F oven for 25 to 30
  minutes.
  
  The cook who invented this recipe says, "I've startled a few guests
  when I've told them we're having Pizza for breakfast.  But they're
  delighted when I bring our this version.  It's an easy way to serve
  eggs, sausage, hash brown potatoes, and rolls all at once.  And my
  children like it too, even though they usually won't touch eggs for
  breakfast."
  
  Source: Better Homes and Gardens _His_Turn_to_Cook_
    (c) 1983 by Meredith Corporation, Des Moines, Iowa
    ISBN: 0-696-00875-0
  
  For a tasty variation, use Potatoes O'Brien instead of plain hash
  browns or add diced green bell peppers, red bell peppers, and
  onions.  As with any Pizza, you're free to use your imagination.
  
  Entered by Jim Speerbrecher, 10/93
MMMMM

... Shipwrecked on Hesperus in Maryland. 15:47:10 21 Apr 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21351                                        Date: 04-21-94  00:51
  From: Ken Wolf                                     Read: Yes    Replied: No 
    To: Phillip Wade                                 Mark:                     
  Subj: CHILI
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting Phillip Wade to Wesley Pitts <=-

 PW> shells. I must admit to trying it with lasagna noodles, too.  Actually
 PW> made lasagna using chili rather than tomatoe sauce.  Was right tasty, I
 PW> gotta admit.  But dadgum it, the chili didn't have any beans in it. 

Phil, you might be interested in this recipe.  This is a substitute for 
lasagne, using burrito ingredients (yes, it has beans, but they have been
decently refried).  It makes a nice dish to make ahead, slice and freeze,
microwaving only what is needed.

   - Ken Wolf, Canis Lupus Domesticus

---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Taco Pie
 Categories: Meats, Main dish, Tex-mex
      Yield: 6 servings
 
  1 1/2 lb Ground beef
      1 cn Refried beans, 15 oz.
      1 lb Shredded cheddar cheese
      1    Medium onion, chopped
      2 c  Taco sauce or salsa
      5    Flour tortillas, 9 inch
 
  Preheat oven to 375 F.  Brown the ground beef and
  onions.  Drain fat, then return beef-onion mix to
  skillet.  Add refried beans to mix, and heat through.
  Grease 8 or 9 inch round casserole dish (spray is OK).
  Put one tortilla into bottom of dish, put 1/4 of meat
  mix onto tortilla and spread to edges, sprinkle with
  approx. 1/2 cup of the grated cheese, and pour approx.
  1/2 c. of taco sauce over this.  Cover with another
  tortilla, then repeat the meat/cheese/salsa for three
  more layers.  Cover top layer with a tortilla,
  sprinkle with cheese and salsa, and bake for 30-40
  minutes or until the cheese melts.  Serve warm with
  addtional salsa.
  
  Note:  Certainly substitutions are allowed.  It is
  especially delicious if you use chorizo instead of
  ground beef, and any additional spice may be added to
  the meat mix to taste.  Likewise, the cheese does not
  have to be cheddar, and I have had good luck with
  co-jack.
 

2 ts Cornstarch

      1 ts Soy sauce, light

      2 ts Oyster sauce

    1/2 ts Sesame oil

      2 tb Peanut oil

  2 1/2 c  Chopped vegetables **

      1    Garlic clove, minced



MMMMM-------------------------SAUCE # 1------------------------------

      1 ts Cornstarch

      4 tb Chicken Broth (see recipe)



MMMMM-----------------------------OR----------------------------------



MMMMM-------------------------SAUCE # 2------------------------------

    1/2 c  Plum sauce

 

  The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
-----
 
___ Blue Wave/QWK v2.12

-!- FLAME v1.0
 ! Origin: Toledo's TBBS, 14+ gigs, 150,000 files 313-854-6001 (1:234/2)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21369                                        Date: 04-21-94  15:02
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Patricia Lange                               Mark:                     
  Subj: Chili sauce CR?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 14 Apr 94  07:18:00, Patricia Lange <=-
 -=> spoke to Karen Mintzias about Chili sauce <=-

 PL> Thank you!  I can use cocktail sauce recipes, too.  I don't know what
 PL> the difference between Heinz cocktail sauce and chili sauce is, but
 PL> it's the chili sauce I'd like to emulate at the moment.  Maybe if I
 PL> knew the magic ingredient(s) (besides ketchup) I could follow a
 PL> cocktail sauce recipe and do some substitutions.  :-)

Here are the only ketchup based ones I could put my hands on. At the
bottom is a canning recipe that may give you some ideas.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Catsup Sauces
 Categories: Sauce
      Yield: 1 container
 
MMMMM----------------------HOT CATSUP SAUCE---------------------------
    1/2 c  Catsup
  1 1/2 ts Vinegar
    1/2 ts Prepared horseradish
        ds Tabasco

MMMMM---------------------ZIPPY CHILI SAUCE--------------------------
      1 c  Chili sauce
    1/4 c  Lemon Juice
      2 ts Prepared horseradish
      1 ts Worcestershire sauce
    1/2 ts Celery seed
 
  Mix various ingredients together, store in refrigerator until ready to
  use.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
 

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Chili Sauce
 Categories: Canning
      Yield: 5 quarts
 
     50 lg Tomatoes
     12 lg Onions; chopped
      5 lg Sweet red peppers; chopped
      1 lg Bunch celery; chopped
      3    Or 4 cloves garlic; crushed
      2 ts Dry mustard
      1 qt Cider vinegar
      3 c  Light brown sugar
  2 1/2 ts Salt
      1 tb Ground pepper
  2 1/2 tb Whole allspice
 
  Scald and peel the tomatoes, cut into pieces and remove the seeds.
  Put them to cook in a large kettle..  Bring to a rolling boil, lower
  heat and continue to cook.  As they cook, the solids will settle and
  almost clear water will rise to the top.  Remove as much of this as
  you can, so the sauce will be thick and not runny.  When the tomatoes
  are fairly thick, add the onions, red peppers, celery and garlic.
  Blend the mustard with a little vinegar and add the mustard paste,
  vinegar, brown sugar, salt, pepper and the allspice which has been
  tied in cheesecloth.  Cook gently 1 1/2 hours.  Remove the spice bag
  after the first half hour.  Taste and add seasoning if needed.
  
  Pack into hot sterilized jars and seal at once.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
 
... Shipwrecked on Hesperus in Maryland. 10:53:07 21 Apr 94    
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21380                                        Date: 04-21-94  17:23
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Angela Peck                                  Mark:                     
  Subj: Chinese CR 1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 Hi Angela

 These have been posted here in the echo, but just in case you missed
 them - will send them again just for you.

MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Twice-Fried Shredded Beef
 Categories: Beef, Main dish, Chinese
      Yield: 4 servings
 
    3/4 lb Beef sirloin or flank steak

MMMMM--------------------------MARINADE-------------------------------
      2 tb Dry sherry
      2 tb Soy sauce
      1 ts Sugar
      1 ts Cornstarch
      1 sm Carrot
      1    Green bell pepper
      2    Ribs celery
      1 sm Onion

MMMMM---------------------------SAUCE--------------------------------
      2 tb Rice vinegar
      1 tb Soy sauce
      2 ts Sesame oil
      1 ts Sugar
    1/2 ts Chili oil
    1/2 ts Cornstarch
 
  Preparation:
  Trim and discard fat from beef.  Cut beef across the grain into 1
  1/2-inch matchstick pieces.  Combine marinade ingredients in a
  medium-size bowl. Add beef; stir to coat.  Set aside for 30 minutes.
  
  Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces.
  Thinly slice onion.  Set vegetables aside separately.
  
  Combine sauce ingredients in a small bowl and set aside.
  
  Cooking:
  Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches.
  Place over high heat until oil reaches about 375 degrees F.  Add beef,
  half at a time, and deep fry for 1 minute until browned, turning
  occasionally.  Lift out and drain on paper towels; set aside.  Cook
  remaining beef.
  
  Remove all but 2 Tablespoons oil from wok.  Reheat oil over high heat
  until hot.  Add carrot and onion; cook, stirring constantly, for 1
  minute. Add bell pepper and celery; stir-fry for 1 more minute.  Stir
  in sauce and beef.  Cook and toss until well mixed.
  
  Tips:
  There should be just enough sauce to coat ingredients.
  It is easier to slice beef thinly if it is partially frozen.
  
  From: Martin Yan The Chinese Chef, Copyright 1985, ISBN 0-385-23412-0
  Submitted By JOHN ERICKSON
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Shanghai Noodles With Spice Beef Sauce
 Categories: Chinese, Beef, Hamburger, Pasta, Main dish
      Yield: 1 servings
 
      3 tb Vegetable or peanut oil
      2 ts Minced garlic
  1 1/2 ts Minced fresh gingerroot
    1/4 ts Crushed red pepper or to
           -taste
  1 1/2 c  Chopped onion
      1 lb Ground beef
    1/2 c  Chicken broth, divided
    1/3 c  Hoisin sauce
    1/4 c  Soy sauce
    1/4 c  Dry sherry or beef broth
      2 tb Cornstarch
      1 lb Vermicelli noodles, cooked
           -and drained
      2 tb Toasted sesame oil
    1/2 c  Diagonally sliced green
           -onions
 
  Heat wok or large skillet until hot; add the oil, garlic,
  gingerroot and pepper flakes.  Saute about 5 seconds.  Add
  onion; stir-fry until onion is transparent.  Crumble in
  ground beef; stir-fry until the meat is light brown.  In a
  small bowl, combine 1/4 cup chicken broth, hoisin sauce,
  soy sauce and sherry/broth.  Stir into meat mixture.
  Cover, reduce heat and simmer 10 minutes, stirring once or
  twice.  Meanwhile, dissolve cornstarch in remaining chicken
  broth.  Slowly stir into meat mixture; cook and stir until
  sauce is thick.  In separate bowl, combine the hot
  vermicelli and sesame oil.  Pour sauce over top; toss
  gently to combine.  Serve topped with the green onions.
  
  From:  "Country Woman" Magazine
  Posted by:  Debbie Carlson - Cooking Echo
MMMMM
 
 


... Shipwrecked on Hesperus in Maryland. 16:23:44 21 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 21381                                        Date: 04-21-94  17:26
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Angela Peck                                  Mark:                     
  Subj: Chinese CR 2/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 18 Apr 94  00:28:00, Angela Peck <=-
 -=> spoke to All about Recipes Wanted <=-
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Stir-fry Chicken with Vegetables [Sung Gai Pin]
 Categories: Poultry, Oriental, Vegetable, Chinese
      Yield: 6 servings
 
      1 c  Boneless chicken, cut
      2 ts Cornstarch
      1 ts Soy sauce, light
      2 ts Oyster sauce
    1/2 ts Sesame oil
      2 tb Peanut oil
  2 1/2 c  Chopped vegetables **
      1    Garlic clove, minced

MMMMM-------------------------SAUCE # 1------------------------------
      1 ts Cornstarch
      4 tb Chicken Broth (see recipe)

MMMMM-----------------------------OR----------------------------------

MMMMM-------------------------SAUCE # 2------------------------------
    1/2 c  Plum sauce
 
  The vegetables for this dish should be "chunky" rather than "leafy".
  Some suggestions are fresh mushroom slices; scallions(white part),cut
  in 1/2" diagonals; sweet red peppers, seeded and cut in 1" cubes;
  sweet green peppers, cut the same way; water chestnuts, sliced; or
  snow peas, cut in thirds. Use no more than 1/2 cup of any one.  You
  may also include fruit if you don't use the plum sauce. Suggestions
  are peeled mango, cut in 1/2" pieces; pineapple chunks; Ginger
  Pickle; or melon chunks. If any of these are canned, rinse off the
  syrup. This would give you 3 or 4 vegetables and one or two fruits, a
  good combination.
  ~---------------------------------------------------------------------
  
  1. In small bowl, combine corn starch, soy sauce, oyster sauce, and
  sesame oil. Marinate cut chicken in this for 1/2 hour.
  
  2. Heat wok over high heat for about 1 minute. Add 1 T peanut oil and
  coat wok. Add the vegetables one at a time. The order isn't important
  except for melon (if used) which should be added after the others
  have cooked. Stir-fry the vegetables for about 1-2 minutes. Turn off
  heat and reserve.
  
  3. Wash and dry wok. Heat for 1 minute. Add 1 T oil and coat wok. Add
  minced garlic and stir-fry till light brown. Add chicken with
  marinade in a layer and cook for about 1 minute, then turn over and
  cook other side for the same time.
  
  4. When chicken turns white, add vegetables and stir-fry all for
  about 2 minutes.
  
  5. Make well in center and add the chosen sauce. Stir-fry all
  together for 1 to 1 1/2 minutes until sauce thickens. Serve
  immediately.
  
  ~---- adapted from New Cantonese Cooking, by Eileen Yin-fei Lo
  From: Nick La Rocca                   Date: 26 Feb 94
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: STIR-FRIED CHICKEN SHREDS
 Categories: Stirfry, Poultry, Chinese
      Yield: 4 servings
 
    1/2 lb Boneless chicken breasts
           - skinned
      1    Egg white
    1/2 ts Salt
    1/2 ts Cornstarch
      6 oz Fresh bean sprouts
      4 oz Snow peas; trimmed
      6    Fresh water chestnuts; -OR-
      4 oz -Canned water chestnuts
           - (drained)
    2/3 c  Oil, preferably peanut
      1 ts Salt
 
  CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg
  white, salt and cornstarch in a bowl. Mix well and chill in the
  refrigerator for about 20 minutes. Meanwhile, trim the bean sprouts,
  finely shred the snow peas lengthwise, and shred or slice the water
  chestnuts. Heat the oil in a wok or large skillet and when it is
  almost smoking, add the chicken. Stir- fry quickly for 1 minute.
  Drain the chicken in a colander or sieve immediately. Pour off the
  oil, leaving 1 tablespoon in the wok. (The rest of the oil may be
  saved when it is cooled and used for future cooking with chicken.)
  Reheat the wok and stir-fry the vegetables for 2 minutes. Return the
  drained chicken to the pan, stir to mix well, and add the salt. Give
  the mixture a few more stirs and then turn it onto a warm serving
  platter.
  
  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK
  From: Karen Mintzias
MMMMM


... Shipwrecked on Hesperus in Maryland. 16:26:02 21 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

2 ts Cornstarch

      1 ts Soy sauce, light

      2 ts Oyster sauce

    1/2 ts Sesame oil

      2 tb Peanut oil

  2 1/2 c  Chopped vegetables **

      1    Garlic clove, minced



MMMMM-------------------------SAUCE # 1------------------------------

      1 ts Cornstarch

      4 tb Chicken Broth (see recipe)



MMMMM-----------------------------OR----------------------------------



MMMMM-------------------------SAUCE # 2------------------------------

    1/2 c  Plum sauce

 

  The vegetables for this dish should be "chunky" rathCOOKBOOK.TXT
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)
