
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22847                                        Date: 04-28-94  13:11
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 1/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

Mark, after all the good stuff you've posted, I feel honored to oblige.
Most of these (hopefully) will meet your needs. I suspect the butter in
this one won't be too hard to replace.

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

      Title: Curried Vegetable Couscous
 Categories: Vegetables, Side dish
      Yield: 1 servings

      1 tb Peanut oil
      2 ts Curry powder
      1 ts Honey
      1 ts Lemon juice
      1    Chopped onion
      1 cn (6-oz) vegetable juice
      1 cn (14.5-oz) whole tomatos
           Chopped and juice reserved
      2 c  Broccoli flowerts
      3 lg Carrots pared diagonally
           Sliced
      8 oz Sliced mushrooms
           Water
    1/4 c  Butter/, margarine
      1    Envelope (1.1-oz) instant
           Mix hearty garden vegetable
           Soup
      1    Box (10-oz) couscous
           (pasta)

  In small bowl, combine oil, curry powder, honey and lemon juice;
  transfer to 3 quart saucepan. Over medium heat, add onion and saute
  in honey mixture for 5 minutes. Add vegetable juice and reserved
  tomato juice; reduce heat to low and add broccoli, carrots, mushrooms
  and tomatos. Cover and simmer, stirring occasionally, until
  vegetables are fork-tender, about 15 minutes. In 2 quart saucepan,
  bring to a boil 3 cups water and the butter. Reduce heat to low; stir
  in soup mix and simmer 5 minutes, stirring occasionally. Add
  couscous; remove from heat and let stand, covered 5 minutes. Fluff
  with fork and serve with vegetables.

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ A rose by any other name would still attract aphids.


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22848                                        Date: 04-28-94  13:12
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 2/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.


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

      Title: Vegetable Couscous
 Categories: Vegetables, Side dish
      Yield: 4 servings

  1 1/4 c  Water or chicken broth
      2 tb Butter
      1 c  Couscous
           Salt
           Freshly ground pepper
      1 c  Canned garbanzo beans
           - drained
      2 sm Zucchini; thinly sliced

  BRING THE WATER TO THE BOIL. Add the butter, couscous, salt and
  pepper, garbanzo beans and zucchini. Stir. Cover. Remove it from the
  heat and allow to stand 5 minutes. Stir with a fork to fluff up.

  NATHALIE DUPREE

  PRODIGY GUEST CHEFS COOKBOOK

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ and God said, "I've got HOW many days?"


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22849                                        Date: 04-28-94  13:13
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 3/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

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

      Title: Moroccan Vegetable Couscous M/w
 Categories: Main dish, Side dish, Vegetables, Microwave
      Yield: 6 servings

MMMMM-----------------------I.E.S.JJGF65A----------------------------

MMMMM----------------------PHILLY.INQUIRER---------------------------
      1 tb Olive oil
      1    Onion; large,coarsely choppe
      1    Garlic; clove,peeled,minced
      2    Carrots; medium,peeled cut
           Into 1/2" chunks
      1 cn Tomatoes; stewed,drained
           16 ozs.
      1 cn Chickpeas,undrained,16 ozs.
      2    Zucchini; medium,cut into
           1/2" cubes,about 2 1/2 cups
      1    Pepper; red,yellow,or green
           Cored,seeded,cut into 1/2"
           Squares
      1 ts Cumin; ground OR
      1 tb Cumin; whole seed
    1/4 ts Ginger; ground
    1/4 ts Cinnamon; ground
    1/2 ts Turmeric
    1/2 ts Salt; optional
    1/4 ts Black pepper
      1    Jalapeno pepper; fresh or
           Pickled,chopped,optional
  2 1/2 c  Couscous; recipe below
      1    Lemon; for juice
    1/4 c  Parsley; fresh,chopped
           Harissa; or bottled hot
           Sauce,optional,recipe below

    Combine oil,garlic,onion,and carrots in 3 quart micrwaveproof
  casserole.Cover with lid or plastic wrap,turned back slightly on one
  side, and microwave on high until vegetables are tender crisp,4 to 6
  minutes..
    Add tomatoes,chickpeas,zucchini,bell
  pepper,cumin,ginger,cinnamon,turmeric,salt,pepper and jalapeno,if
  desired,and stir well.Cover again and microwave on high 8 to 10
  minutes,stirring once..
    Serve vegetables over a bed of couscous.Sprinkle with lemon juice
  and chopped parsley,and pass the harissa seperately for diners to use
  at their own descretion..Makes 4 to 6 servings..

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ I reserve my abuse for lower life forms, like Civil Serva


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22850                                        Date: 04-28-94  13:14
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 4/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

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

      Title: Moroccan Stew with Couscous
 Categories: Main dish, Vegan, Moroccan
      Yield: 4 servings

MMMMM----------------------------STEW---------------------------------
      1 tb Vegetable oil
  1 1/2 c  Chopped onion
      2    Garlic cloves; minced
    3/4 ts Salt; divided
      1 ts Cinnamon, ground
    1/2 ts Ginger, ground
    1/2 ts Turmeric, ground
    1/4 ts Nutmeg, ground
    1/4 ts Red pepper, ground
      2 c  -Water
      3    Cloves, whole
      2 c  Sliced carrots
      2 c  Cubed butternut squash
      2 c  Chickpeas, cooked or canned
           -(drained and rinsed)
  1 1/2 c  Cubed sweet potato
    1/2 c  Raisins
    1/3 c  Chopped dried apricots
      3 tb Brown sugar, packed

MMMMM--------------------------COUSCOUS-------------------------------
      1 c  Couscous
  1 3/4 c  -Water

MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Chopped blanched almonds

  For the stew: In a 4-quart saucepan, heat the oil over medium-high
  heat. Add the onion and garlic, and cook, stirring, until softened.
  Add 1/2 tsp. of the salt and all of the cinnamon, ginger, turmeric,
  nutmeg, and red pepper, stirring until absorbed.  Add the water and
  cloves; bring to a boil.  Add the carrot, squash, chickpeas, sweet
  potato, raisins, apricots, and brown sugar, and return to a boil.
  Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45
  minutes, or until the sweet potato is tender.

  For the couscous: During the last 5 minutes of cooking the stew,
  place the couscous in a medium-sized bowl.  Add the boiling water and
  remaining 1/4 teaspoon salt.  Let stand 5 minutes, then fluff with a
  fork.

  Serve the stew over the couscous and top with the chopped almonds.

  Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1)
  Typed for you by Karen Mintzias Converted by MMCONV vers. 1.40 ---

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ There are lies, damn lies, and Democrat promises


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22851                                        Date: 04-28-94  13:16
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 5/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

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

      Title: Couscous with Spicy Chick Pea Stew
 Categories: Vegetarian
      Yield: 5 servings

      3 c  Couscous
    1/4 c  Olive Oil
      2    Onions Chopped
      3 md Carrots Sliced
      2 ts Each Ground Cinnamon,
           Ground Cumin,
           Ground Coriander
    1/2 c  Corn Kernels
    1/2 lb Zucchini Diced
  1 1/3 c  Dried Chick Peas Cooked
           OR
      2 cn (14-Oz) chick peas, drained
      1 qt Water
    1/4 c  Tomato Paste
  2 1/2 c  Warm Water
           Freshly Ground Black Pepper

   1.  Spread Couscous Out on a Large Deep Plate and Pour the Warm Water
  Evenly Over It.  Then Rub the Couscous Lightly With Your Fingers To
  Separate the Grains.  Set the Plate Aside. 2. Heat Half the Oil in a
  Large Saucepan, add the Onion and Carrots and Saute Gently for 10
  Minutes. Stir in the Spices and Cook for a Further 2-3 Minutes,
  Stirring. 3. Stir in the Corn, Zucchini and Chick Peas (May Use Fava
  Beansinstead). Then add the Water and Tomato Paste.  Bring To a
  Boiil, Then Turn the Heat Down So That the Chick Pea Stew Simmers. 4.
  By Now, the Couscous Will Have Absorbed the Water.  Put It Into a
  Metal Sieve, Metal Colander or Steamer Saucepan, Breaking It Up a Bit
  With Your Fingers Again as You Do So. If Your Container Has Large
  Holes, You May Prefer To Line It With a Piece Of Cheesecloth To
  Prevent the Grains from Falling Through, But I Never Found this
  Necessary. 5. Put the Steamer, Colander or Sieve Over the Vegetable
  Stew, Cover With a Lid or Plate and Cook Gently for 25-30 Minuites.
  6. Season To Taste With Pepper.  Stir the Remaining Olive Oil Into
  the Couscous, Then Put the Couscous on a Large, Warmed Serving Dish,
  Garnish With the Coriander and Serve Immediately.Serve With a Green
  Salad.

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ Life is unsure - eat dessert first!


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22852                                        Date: 04-28-94  13:17
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 6/11   1/2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

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

      Title: Trio of Grains with Sweet Corn Coulis
 Categories: Vegetarian, Main dish
      Yield: 6 servings

      1 c  Cooked Couscous
  1 1/2 tb Cucumber, finely diced
  1 1/2 tb Pine Nuts, roasted
  1 1/2 tb Mint, fresh, finely minced
  1 1/2 tb Lemon Juice
      2 tb Tomato Concasse (see note)
      1 tb Herb-Infused Olive Oil
           Salt and Pepper, to taste
           BASMATI RICE:
      1 c  Basmati Rice, cooked
      2 tb Spinach, chopped and sauteed
      2 tb Tomato Paste
  1 1/2 tb Zucchini, blanched and
           - finely diced
           Salt and Pepper, to taste
           QUINOA:
      1 c  Quinoa, cooked
      2 tb Shiitake Mushrooms, finely
           - sliced and sauteed
      2 tb Shiitake Mushroom Duxelles
           - (see note)
      1 tb Red Bell Pepper, roasted and
           - finely chopped
  1 1/2 ts Tarragon, fresh, finely
           - chopped
  1 1/2 ts Hazelnut Oil
           Salt and Pepper, to taste
           SWEET CORN COULIS:
      6    Ears Sweet Corn (in husks)
      1 tb To 2 tb Water
           COUSCOUS:
           Salt and Pepper, to taste
           GARNISHES:
           Sage Leaves, fried
      1 pn Finely Julienned, lightly
           Fried Zucchini (see note)

  Each of the three grain combinations can be formed using timbales or
  other molds, or by the quenelle method using two large tablespoons.
  COUSCOUS, RICE AND QUINOA:  Heat all couscous ingredients in a double
  boiler until warmed through.  Pack mixture into 6 small timbale molds
  (or scoop mixture in a tablespoon, round a second tablespoon over the
  mixture and press spoons together).  Unmold mixture and set aside.

  Repeat procedure with basmati rice ingredients; set aside.

  Repeat with quinoa ingredients; set aside.

  COULIS:  Grill, broil or roast corn in their husks for 10 to 12
  minutes, until corn is cooked.  Discard husks and remove kernels from
  cobs. In a food processor blend kernels with enough water to produce
  a sauce. Pass mixture through a fine strainer, and season the liquid
  with salt and pepper.

  TO SERVE:  Pour coulis on 6 plates and place one serving of each
  grain on each plate.  Garnish couscous with fried sage leaves;
  garnish basmati rice with fried zucchini.

  Serves 6

  NOTES:  To make tomato concasse, peel, seed and dice tomatoes and
  toss with olive oil, salt and pepper.

  To make shiitake duxelles, finely mince mushrooms and saute in oil
  with a pinch of minced shallot or onion.

  To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of
  oil in a pan to 350 F (a drop of water should ripple and pop on
  surface of the oil); fry sage leaves for 1 minute, remove to a paper
  towel and drain. Repeat with finely julienned zucchini, frying just
  until golden.

  Created by: Charlie Trotter, chef extraordinaire, Chicago

  Source: Vegetarian Times, April 1993

  Shared by: Norman R. Brown

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank


(Continued to next message)
-!-
 þ QMPro 1.51 þ Act now and get a free gift with that tagline!


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22853                                        Date: 04-28-94  13:18
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 7/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

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

      Title: Couscous Pilaf with Saffron Cream
 Categories: Vegetarian, French
      Yield: 6 servings

      1 tb Extra-Virgin Olive Oil
    1/2 ts Coriander Seeds
    2/3 c  Red Bell Pepper, diced
    1/4 ts Cayenne Pepper
    1/4 ts Ground Cinnamon
      3 c  Water -or- Vegetable Stock
  1 1/2 c  Couscous, uncooked
           Salt, to taste
           Pepper, freshly ground, to
           Taste
      4 tb Mint, fresh chopped -or-
      2 tb Thyme, fresh chopped
           SAFFRON CREAM:
    1/2 c  Neufchatel Cheese -or-
           Cream Cheese
    1/3 c  Low-Fat Yogurt
           Pn Saffron Threads, crushed

  PILAF: Pilaf: Heat oil in a saucepan over medium heat. Add coriander
  seeds and fry until toasted. Stir in bell pepper, cayenne and
  cinnamon and saute until barely tender, about 4 minutes.  Pour in
  water or stock and bring to a boil.  Stir in couscous, cover and
  remove from heat. Let sit 10 to 15 minutes.

  Couscous is ready when grains swell and liquid is absorbed.  If liquid
  remains, return to low heat briefly and cook until absorbed.  Season
  with salt, pepper and mint or thyme.

  Serves 6

  Saffron Cream: Combine neufchatel or cream cheese, yogurt and saffron
  in a blender or food processor.  Blend until creamy.  Serve on the
  side.

  Source: Vegetarian Times, April 1993

  Shared by: Norman R. Brown

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ Look what the cat dragged in!" "Spot?"


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22854                                        Date: 04-28-94  13:19
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 8/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

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

      Title: Alsatian Onion Pie
 Categories: Vegetarian, Main dish
      Yield: 6 servings

      2 tb Oil (he recommends corn)
      3 lg Onions; finely diced
      1 c  Soy milk
    1/3 c  Firm tofu; crushed by hand
  1 1/2 ts Sea salt
    1/4 ts Black pepper
    1/8 ts Nutmeg
      2 tb Unbleached flour
      1 tb Couscous
      1    Wholewheat pie shell
           -in a 10-inch tart shell

  Saute onions in oil (I added 1/2 cup water to prevent burning, or you
  could substitute water for the oil to reduce fat), until translucent
  and mostly soft.  Blend the soy milk, tofu, salt, pepper, nutmeg, and
  flour until smooth.  Then combine the onions, the soy milk mixture
  and the couscous. Pour into the prepared pie shell.  Bake in a
  preheated oven at 350 degrees F for about 30 minutes.

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ A penny saved is 2.5 grams of zinc alloy.


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22855                                        Date: 04-28-94  13:20
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 9/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

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

      Title: Couscous Patties:
 Categories: Vegetarian
      Yield: 30 servings

     10 oz Couscous
      6    Green chillies
      1    1" piece of ginger
           Salt; to taste
      2 ts Vegetable oil
      1 ts Mustard seeds
    1/2 c  Urad dahl
      3    Dry red chillies
           Curry leaves (2-3 sprigs)
      2 tb Coconut (optional)

  You will be able to get mustard seeds, curry leaves and urad dahl in
  any local Indian store.

  Save about 2 tsp of urad dahl and soak the rest of the urad dahl in
  water for about an hour. After an hour, grind the urad dahl, green
  chillies and ginger to the consistency of pancake batter and keep
  aside.

  In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp
  urad dahl (that was saved), the curry leaves and the red chillies
  (after cutting them into fine pieces). When the mustard seeds start
  spluttering and the urad dahl starts turning golden brown, add 3 1/2
  cups of water and the urad dahl batter, mix well and close the pan.
  When the water starts boiling, add salt. (The batter already added
  will tend to form clusters- Don't worry - Can be fixed later) Add the
  couscous and mix thoroughly (use a potato masher and get rid of any
  clusters by mashing them well). After the mixture has solidified,
  (This should not take more than 5-10 minutes) take the pan out of the
  heat and let cool.

  After the mixture has cooled, take a small portion of the mixture and
  make into a patty and set aside. (You can use some water and/or oil
  to make the patties if the batter is too sticky) The amounts
  mentioned in this recipe should yield about 30 patties. Serve with
  sphaghetti sauce or any spicy chutney.

  WARNING: If you don't like spicy food, reduce the number of green and
  red chillies.

  From: rsubrama@magnus.acs.ohio-state.edu (Revathi Subramanian)

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ Reality-ometer:  [\........]  Hmmph!  Thought so...


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22856                                        Date: 04-28-94  13:21
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 10/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

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

      Title: Croquettes De Couscous Et Pois Chiches
 Categories: French, Vegetarian, Vegan
      Yield: 24 servings

    2/3 c  Hulled, raw sunflower seeds
           - (optional)
      2 c  Cooked and drained chickpeas
      1 c  Uncooked couscous
    1/2 c  Tomato juice
    1/2 c  Dry red wine
      3 tb Soy sauce
      2 tb Dijon mustard
      2 tb Red wine vinegar
      2 ts Dried rosemary
      1 ts Dried thyme
    1/2 ts Black pepper
      3 tb Minced fresh parsley
      3    Garlic cloves; pressed
      1 tb Olive oil

  (Couscous-Chickpea Croquettes) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ If using
  sunflower seeds, preheat oven to 350 degrees. Spread seeds on a baking
  tray. Remove any shells or discolored seeds. Bake to 5-7 min., until
  seeds smell nutty and darken slightly. Grind seeds in a food
  processor for 30 seconds until coarsely chopped. Add chickpeas and
  process until well mixed. Keep mixture in the food processor. In a
  heavy, 1 qt. pot, combine couscous, tomato juice and red wine. Stir
  and bring to a boil. Lower heat, cover and simmer for 2-3 min., until
  couscous has absorbed all the liquid. Let sit 5 more minutes. Add
  cooked couscous to chickpea mixture along with remaining ingr. except
  oil. Mix well, stopping the processor and scraping down the sides
  once or twice, until smooth. Lightly oil your hands. Shape 2 to 3 .
  Tbl. of chickpea mixture between your hands to form a ball. Repeat
  with remaining mixture until you have 24 balls. Flatten balls to form
  patties about 2" wide and 1/2" thick. Brush croquettes with olive oil
  and place on a lightly oiled baking tray. Bake for 15 min, turn the
  croquettes over, bruth with oil and bake another 10-12 min. Makes 24
  2" croquettes. These may be served in a sandwich, as an appetizer or
  as a main dish with pasta and tomato sauce.

  From: the January 1993 issue of Vegetarian Times

  FROM:    JANICE MESSALI   (SWSH14B)

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ If you can read this, BACK OFF!


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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22857                                        Date: 04-28-94  13:22
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Mark Satterly                                Mark:                     
  Subj: Recipes Wanted 11/11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MS>Also, I'm looking for couscous recipes, especially main or side dishes, as
MS>opposed to salads of which I have many, with an African flavour, preferably
MS>North & East African.

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

      Title: African Vegetarian Stew
 Categories: African, Stews, Vegetables, Diabetic
      Yield: 8 servings

      4 sm Kohlrabies, peeled and cut
           Into chunks
      1 lg Onion, chopped
      2    Sweet Potatoes, peeled and
           Cut into chunks
      2    Zucchini, sliced thick
      5    Tomatoes, fresh -or-
     16 oz Can Tomatoes
     15 oz Can Garbanzo beans
           (chick-peas) with liquid
    1/2 c  Couscous -or- Bulgar Wheat
    1/4 c  Raisins, dark or golden
      1 ts Ground Coriander
    1/2 ts Ground Turmeric
    1/2 ts Ground Cinnamon
    1/2 ts Ground Ginger
    1/4 ts Ground Cumin
      3 c  Water

  Combine all the ingredients in a large saucepan.  Bring to a boil,
  lower the heat, and simmer until the vegetables are tender, about 30
  minutes.

  Note: Serve the couscous separately, if desired.  Parsnips may be
  substituted for the kohlrabi.

  One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2
  Sodium: 22 Potassium: 658 Cholesterol: 0

  Exchange Value: 2 Bread Exchanges + 2 Vegetable 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 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22964                                        Date: 05-01-94  11:34
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Mark Paxson                                  Mark:                     
  Subj: REQUEST
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Mark:
MP>Well, now that I finally got my last message through to the outside world, l
MP>me try a new request:

MP>A week or two ago somebody posted several sorbet recipes which I snagged.  N
MP>included in the recipes was a recipe for lemon sorbet.  Anybody got one?
Here your are:

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: LEMON SORBET
Keywords: ice cream, sorbet

Ingredients:
1-1/4 cup fresh lemon juicce          5 tbs grated lemon peel
3/4 cup strained fresh orange juice   1 cup sugar
1 qt water                            2 egg whites
1/4 cup superfine sugar
Directions:
Boil sugar and water 5 minutes, skimming foam.  Add peel and juices.
Boil again then strain and cool.  Pour into ice cream maker until
half frozen. Beat egg whites to peaks.  Beat into sorbet mixture
with superfine sugar. Return to freezer until firm.

-End Recipe Export-


MP>Someday soon I will post some of my favorite recipes -- all I need is time.

Promises, promises. (g) - Earl
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23007                                        Date: 05-01-94  13:33
  From: Michelle Bass                                Read: Yes    Replied: No 
    To: Mark Zaniewski                               Mark:                     
  Subj: Rosemary Seasoning Rub*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
    **********************************
    ***** Rosemary Seasoning Rub *****
    **********************************

    Categories: Rub             Marinade        Rosemary       

    Calories     per serving:             Number of Servings:   0
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       4        Tbsp  rosemary - fresh, chopped                         
       2        tsp   kosher salt                                       
       1        Tbsp  black peppercorns - fresh cracked                 
       1/2      tsp   white peppercorns - fresh cracked                 
       1/4      tsp   cayenne                                           
       1        tsp   dry mustard                                       
       1        tsp   oregano - dried                                   
       1        tsp   garlic powder                                     

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

        Combine all the ingredients in a spice mill or blender and grind  
    to a coarse powder.  Stored in an airtight jar, this will keep in the 
    freezer for 3 to 4 months.                                            
                                                                          
    Yield:  1/2 cup (or 8 tablespoons) (Note:  Less than 1 tablespoon will
    flavor a whole chicken breast or dust a 6- to 8-oz. fish fillet.)     
                                                                          
    Recommended cuts:  Swordfish (2 to 4 hours); chicken breasts (4 to 6  
    hours); lamb (3 to 6 hours).                                          
                                                                          
    Note:  The author began using this rub on grilled chicken and         
    progressed to lamb dishes and grilled swordfish.  This is a great     
    all-purpose rub.  Coat your fish or meat with a tablespoon of olive   
    oil, then apply this rub, let stand for 2 to 3 hours, and you're ready
    to go.                                                                
        The author prefers to put the rub *under* the skin of the chicken 
    breasts.                                                              
                                                                          
    Source: Marinades by Jim Tarantino    

    *** Recipe Via Compu-Chef (tm) ***


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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22892                                        Date: 04-29-94  09:53
  From: Dorothy Hair                                 Read: Yes    Replied: No 
    To: Bob Castillo                                 Mark:                     
  Subj: Smoked Trout Salad
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 >       Title: Blue Trout Luchow Poached

BC>Thanks Dorothy.  Will give it a try.  Sounds great!

You know, I actually sent two trout dishes to you, but one got away.
(The biggest one, of course)  I didn't modify the name of the second
subject and when the mail packet was uploaded only the last message
was accepted.  I'm still learning the ropes, Bob.

Happy fishing, Dorothy

MMMMM--------Meal-Master v8 format
Title: Smoked Trout Salad
Categories: Salad, Seafood, California
Yield: 4

MMMMM-----Smoked Trout Salad========/============
  12    sm Potatoes, New
           - peeled, boiled, sliced
           - and chilled
  1     sm Onion, red; thinly sliced
  1     lb Trout, smoked, boneless
           - cut into small pieces
  1/4   c  Vinaigrette
  1/4   c  Mayonnaise
  1     tb Dill, fresh
           Lettuce

=========================== > Directions < ==========================

In a small bowl, toss all the ingredients until the potatoes and
fish are well moistened.  Serve each portion on a bed of lettuce.

=========================> Notes and Credits <========================

Source: "The California Seafood Cookbook", by Isaac Cronin, Jay Harlow
and Paul Johnson, Aris Books  ISBN 0-943186-04-8  1983
[shared by Dorothy Hair Davis 4/94]

MMMMM--------

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23008                                        Date: 05-01-94  13:34
  From: Michelle Bass                                Read: Yes    Replied: No 
    To: Mark Zaniewski                               Mark:                     
  Subj: Southern Barbecue Rub*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
    *********************************
    ***** Southern Barbecue Rub *****
    *********************************

    Categories: Rub             Marinade        Ribs           

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       1/4      cup   brown sugar                                       
       2        Tbsp  kosher salt                                       
       1/4      cup   black peppercorns                                 
       1/4      cup   paprika                                           
       1        Tbsp  dry mustard                                       
       1        Tbsp  onion powder                                      
       2        Tbsp  garlic powder                                     
       1        tsp   cayenne pepper - or to taste (1 to 2 teaspoons)   

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

        Combine all the ingredients in a spice mill or blender and grind  
    to a coarse powder.  Store in an airtight jar in the freezer for up to
    6 months.                                                             
                                                                          
    Yield:  1 cup.                                                        
                                                                          
    Recommended cuts:  Beef brisket (8 hours to overnight), flank steak (6
    to 8 hours); pork ribs (8 hours to overnight).                        
                                                                          
    Author's note:  This rub will enable you to create ribs that a pit    
    boss would be proud of.  Rub it into a side of ribs and refrigerate   
    overnight.  Then slow smoke the ribs over indirect heat in a kettle   
    grill, adding a couple of handfuls of presoaked hickory smoking chips.
     Serve with your favorite barbecue sauce and a side of coleslaw.      
                                                                          
    Source: Marinades by Jim Tarantino    

    *** Recipe Via Compu-Chef (tm) ***


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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22934                                        Date: 04-28-94  20:08
  From: Randy Rigg                                   Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spaghettiamore
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Spaghettiamore
 Categories: Main dish
      Yield: 3 servings
 
      1 lb Ground beef
    1/2 c  Onion, chopped
    1/4 c  Green pepper
      2 tb Shortening
    1/2 lb Spaghetti, cook and drain
      1 cn Cream of mushroom soup
      1 cn Tomato soup
      1 cn Water (soup can)
      1 cl Garlic
    1/2 c  Sharp cheese, shredded
    1/2 c  Additional cheese
 
  Brown beef, onion and pepper in shortening.  Add soups, water and
  garlic and heat.  Blend with 1/2 cup of sharp cheese and spaghetti.
  Place in a 3 quart casserole.  Top with 1/2 cup more cheese.  Bake at
  350 degrees for 30 minutes or until bubbly.
  Randy Rigg 
MMMMM
 


... Overestimation: Thinking that all your geese are swans.
___ Blue Wave/QWK v2.12

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22873                                        Date: 04-30-94  10:34
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Fred Dixon                                   Mark:                     
  Subj: Re: squaw bread
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> Following up a message from Bill White to Fred Dixon:

 FD> does anybody have a reciepe for squaw bread

Sorry, I musta missed this request earlier...

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

      Title: SQUAW BREAD
 Categories: Breads
      Yield: 4 servings

      2 c  Water
    1/3 c  Oil
    1/4 c  Honey
    1/4 c  Raisins
      5 tb Brown sugar
      2 pk Dry yeast
    1/4 c  Warm water
  2 1/2 c  Unbleached all-purpose flour
           -(about)
      3 c  Whole wheat flour
  1 1/2 c  Rye flour
    1/2 c  Instant nonfat milk powder
  2 1/2 ts Salt
           Cornmeal
           Butter; melted

  Combine water, oil, honey, raisins, and 4 tablespoons brown sugar in
  blender container. Blend to liquefy. Soften yeast in warm water with
  remaining 1 tablespoon brown sugar. Sift together 1 cup unbleached
  flour, 2 cups whole wheat flour, 1 cup rye flour, nonfat milk powder
  and salt in large bowl. Add honey mixture and yeast. Beat with mixer
  at medium speed until smooth, about 2 minutes. Gradually stir in
  enough of remaining flours to make soft dough that leaves sides of
  bowl. Turn out onto floured surface and knead until smooth and
  satiny, 10 to 12 minutes. Place dough in lightly greased bowl and
  turn to grease other side. Cover and let rise until doubled, about 1
  1/2 hours. Punch down and let rest 10 minutes. Shape into 4 round
  loaves. Place 2 loaves on each of 2 lightly greased baking sheets
  sprinkled with cornmeal. Cover and let rise in warm place until light
  and doubled in size, about 1 hour. Bake at 375F 30 to 35 minutes.
  Cool on racks. While still hot, brush with melted butter.
 
  Makes 4 loaves
 
  Created by: Marilyn Martell
 
  (C) 1992 The Los Angeles Times


  From: Karen Mintzias                  
MMMMM


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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22956                                        Date: 05-01-94  08:08
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Fred Dixon                                   Mark:                     
  Subj: squaw bread
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Fred:
FD>does anybody have a reciepe for squaw bread

Hope this is what you're looking for. I have some other American Indian breads:

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Squaw Bread
Keywords: Bread, American Indian
Ingredients:
2 cup water               1/3 cup oil
1/4 cup honey             1/4 cup raisins
5 tbs brown sugar         2 pkg dry yeast
1/4 cup warm water        2 1/2 cup bleached all-purpose flour
3 all whole wheat flour   1 1/2 cup rye flour
1/2 cup powdered milk     2 1/2 tsp salt
cornmeal                  melted butter
Directions:
Combine water, oil, honey, raisins and 4T brown sugar in blender,
liquefy. Soften yeast in warm water w/remaining 1T brown sugar. Sift
together 1c all- purpose flour, 2c wheat flour, 1c rye flour, powdered
milk and salt in large bowl.  Add honey and yeast mixtures. Beat at
medium speed until smooth (2 minutes).  Gradually stir in enough of the
remaining flours to make soft dough that leaves the sides of the bowl.
Turn out onto floured surface and knead until smooth and satiny (10 - 12
minutes).  Place dough in lightly greased bowl and turn to grease
surface.  Cover and let rise until double (about 1 1/2 hours).  Punch
down and let rest 10 minutes.  Divide into 4 round loaves and place on
greased cookie sheets sprinkled w/cornmeal.  Cover and let rise in warm
place until doubled (1 hour).  Bake at 375F 30 - 35 minutes. Brush
w/melted butter and cool on racks.  (Created by:  M. Martell)

-End Recipe Export-
 * SLMR 2.0 *


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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22978                                        Date: 04-29-94  05:51
  From: Helen Peagram                                Read: Yes    Replied: No 
    To: Fred Dixon                                   Mark:                     
  Subj: squaw bread
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 Fred mentioned about squaw bread on 04-24-94  19:00 to All
 FD> does anybody have a reciepe for squaw bread
This was the only one I could find, Fred.  Perhaps it could be made by hand as
well.  hp

---------- Recipe via Meal-Master (tm) v8.00 (BB)
 
      Title: Squaw Bread -- Bmm
 Categories: Breads, Machine
      Yield: 16 servings
 
-----------------FORMATTED BY JOYCE BURTON-----------------

---------------------1 1/2 POUND LOAF---------------------
    5/8 c  Milk
    5/8 c  -Water; (for Welbilt/Dak
           -machines add 2 TB. more
           -water)
      2 tb Oil
  1 1/2 tb Honey
      2 tb Raisins
      2 tb Brown sugar
  1 1/2 c  Bread flour
  1 1/4 c  Whole wheat flour
    3/4 c  Rye flour
      1 ts -Salt
      2 ts Red Star active dry yeast
           -for 1 1/2 lb. Panasonic/
           -National machines use 4 1/2
           -tsp. yeast
 
  In a blender, liquefy the milk, water, oil, honey,
  raisins, and brown sugar on high speed.  Combine
  mixture with rest of ingredients in bread pan, select
  Light Crust setting, and press Start.
  
  After the baking cycle ends, remove bread from pan,
  place on cake rack, and allow to cool 1 hour before
  slicing.
  
  Source:  "Bread Machine Magic" by Linda Rehberg and
  Lois Conway who say: "We always enjoy this sweet whole
  wheat and rye bread that's often served in
  restaurants.  Try it toasted for a snack." From: Joyce
  Burton Date: 09-25-93
 
___--
 
 
... Stoney Creek, the edge of Niagara at 09:49:34 on 29 Apr 94  
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22891                                        Date: 04-29-94  09:51
  From: Dorothy Hair                                 Read: Yes    Replied: No 
    To: Alison Meyer                                 Mark:                     
  Subj: Syrian Cheese - Joban
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
[ contains 2 Syrian recipes, (ala "curds & whey") ]

AM>You can buy rennet tablets as "Junket."  Look in the supermarket
AM>in the same section as the gelatin.  Not all places carry it, but if

I remember eating strawberry junket in my childhood. I missed the
first post, but just happened to have been reading "The Art of Syrian
Cookery" on BART while commuting to work this morning. And when seeing
this message, I recalled that "junket" was an ingredient in some of
the Syrian recipes.



  From: Helen Peagram                   
MMMMM--------
MMMMM--------Meal-Master v8 format
Title: Joban   Syrian Cheese  from "The Art of Syrian Cookery"
Categories: Cheese, Syrian
Yield: 5 Joban

MMMMM------Joban - Syrian Cheese=====/===
  4     qt Milk
  2        Junket Tablets

=========================== > Directions < ===========================

Heat milk to lukewarm. Melt 2 junket tablets in milk. Mix with hand
and set aside 10 to 15 minutes.   Stir again with a wooden spoon.
Set 10 more minutes until the Joban settles on bottom.  Pour in a
colander and shape smoothly with your hands (cupping the hands)  to
make sure all water drains out. Sprinkle with salt. Reserve liquid
for making Kareeshee.

Yield: 5 Joban, 5 inches in diameter, 1 1/2 inches thick.

=========================> Notes and Credits <========================

Joban is a must on the maza (appetizer) table in Syrian homes.

Source: "The Art of Syrian Cookery", Helen Corey, 1962 Doubleday
[shared by Dorothy Hair 4/94]

MMMMM--------

MMMMM--------
MMMMM--------Meal-Master v8 format
Title: Kareeshee mi limoon  Cottage Cheese with Lemons
Categories: Cheese, Syrian
Yield: 2 cups

MMMMM------The Art of Syrian Cookery====================

MMMMM------Cottage Cheese with Lemons/==================
  1     qt Joban liquid
  1     qt Milk
  2        Lemons, juice of

=========================== > Directions < ===========================

Heat Joban liquid on low heat until warm. Add milk. When milk rises
add lemon juice. Cook over low heat until cottage cheese gets thick.
Pour into colander to strain off excess liquid.

Yield: 2 cups

=========================> Notes and Credits <========================

Source: "The Art of Syrian Cookery", Helen Corey, 1962 Doubleday
[shared by Dorothy Hair 4/94]

MMMMM--------

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22846                                        Date: 04-26-94  02:49
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: Matthew Chan                                 Mark:                     
  Subj: TEST POST
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MC>I've been leaving a number of messages on this echo, but never get any
MC>responses.  I was just wondering if anyone can see this?  If so let
MC>know, I don't know if there's a problem here or not.

Well, Matthew, you made it to Canton, Ohio. Wanna cookie?

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

      Title: Black Walnut Cookies
 Categories: Penn dutch, Cookies
      Yield: 1 servings

      2 c  Brown sugar
      4    Egg, well beaten
    1/2 c  Flour
    1/2 ts Salt
    1/2 ts Baking powder
      1 lb Walnuts, black, chopped

  Combine the sugar and eggs and mix well. Sift the dry ingredients and
  add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a
  greased cookie sheet and bake at 375-F about 12 minutes.

  Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
  Arts Press, 1936.

Posted from the Echo's Library 04/29/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ No pushing, except in an emergency.


-!- WM v3.11/92-0329
 ! Origin: The Pentagon - Canton, Oh - 216-493-3522

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22940                                        Date: 04-28-94  23:36
  From: Lisa Greenwood                               Read: Yes    Replied: No 
    To: Dale Shipp                                   Mark:                     
  Subj: Re: TEST POST
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
*** Quoting Dale Shipp to Matthew Chan dated 04-26-94 ***
>  
>       Title: German Chocolate Pie
>  Categories: D/g, Dessert, Pie
>       Yield: 6 servings
>  


Oh DALE!  How could you???<G>

I've been working out 2-3 hours a day--aerobics, weights, yoga, the works.  
This pie is my downfall, and I can just feel myself importing it right into MM,
and making it next week.  I'll have to do aerobics 2 hours each day next week
to make up for it.

Ya trying to kill me?


Here's one back at you!  It's Molly Katzen's brownie recipes.  FAT city, and it
tastes so wonderful.  I truly consider a serving to be half of a 9x13 pan.  I
can prove that! <G>


MMMMM----- Recipe via Meal-Master (tm) v8.01
 
      Title: Moosewood Fudge Brownies
 Categories: Desserts, Cakes/pies
      Yield: 1 panful
 
      5 oz Unsweetened chocolate
    1/2 lb Butter or margerine, soft
  1 3/4 c  Light brown sugar (white ok)
      5 ea Eggs
  1 1/2 ts Vanilla extract
      1 c  Flour(3/4c for fudgier ones)

MMMMM------------------OPTIONAL EMBELLISHMENTS:-----------------------
      1 c  Chopped walnuts/pecans
      1 ts Freshly grated orange rind
    1/2 ts Cinnamon
      1 sm Ripe banana, mashed
      2 tb To 4T strong black coffee
      1 c  Semisweet choc chips
 
  1.  Butter 9x13 pan.  Preheat oven to 350.
  
  2.  Gently melt the chocolate.  Let it cool for about 10 mins.
  
  3.  Cream the butter and sugar in a medium sized bowl until light and
  fluffy.
  
  4.  Add the eggs, one at a time, beating well after each.  Stir in the
  vanilla.
  
  5.  Stir constantly as you drizzle in the melted chocolate.  After
  all the chocolate is in, beat well for a minute or two.
  
  6.  Stir in the flour and possible embellishments.  Mix just enough to
  blend thoroughly.
  
  7.  Spread the batter into the prepared pan.  Bake 20-25 mins, or
  until knife inserted in the center comes out clean.  Cut into squares
  while still hot, then allow to cool for at least 10 mins, if you can
  wait that long.
  
  *my note--these are unbelievable!!!!!!!
  
  From the New Moosewood Cookbook
  Shared by Lisa Greenwood
 

  From: Lisa Greenwood                  
MMMMM

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22944                                        Date: 04-30-94  07:16
  From: Mark Miklas                                  Read: Yes    Replied: No 
    To: Matthew Chan                                 Mark:                     
  Subj: TEST POST
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 On 04-23-94 Matthew Chan wrote to All... 
 
 MC> I've been leaving a number of messages on this echo, but never get any 
 MC> responses.  I was just wondering if anyone can see this?  If so let 
 We saw tthis, we jist didn't know what it was exactly that you wanted. 
---------- Recipe via Meal-Master (tm) v8.00 
  
      Title: Marks Baked Stuffed Trout 
 Categories: Main dish, Fish 
      Yield: 2 servings 
  
      2 x  MEDIUM OR 3 SMALL TROUT           1/4 c  Onion, diced 
    1/4 c  Green pepper, seeded, diced       1/4 c  Celerey, diced 
    1/4 c  Tomato, seeded, chopped           1/2 c  Basil, parsley,
dill,chopped 
      5 x  Bacon pieces                      1/4 c  Bread crumbs 
      2 tb Butter                          
  
    Saute onions, pepper and celery in 1 tb butter until softened but not 
  browned. Remove from heat and mix in tomato and the chopped fresh herbs, 
  then the bread crumbs. Toss well. Place a piece of bacon in the cavity of 
  each trout and fill with herbed veggie mixture. Close cavity up with a 
  toothpick. Place a piece or two of bacon across the top of each trout. Top 
  with any of the veggie mix that remains. Drizzle over with remaining tb of 
  butter. Place in a shallow foil lined pan and close foil over fish and seal 
  well. Bake in a preheated 300 -325 degree oven 25 to 35 minutes(depending 
  on size of fish). Keep sealed while cooking. Meat should be flaky and 
  translucent when done. Carefully transfer to serving platter, season with 
  salt and pepper to taste. Serve with small new michigan potatoes with 
  butter and sour cream w/chives, and a tossed green salad. I THINK I'M IN 
  HEAVEN!!!!!! 
  

  From: Mark Miklas                     
----- 
 
-!- 
 * OFFLINE 1.56 *  when in doubt, sell it! 
-!- T.A.G. 2.6f5 Beta
 ! Origin: The Chessplayer's Forum - MultiLine (313) 386-7054 (1:2410/0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23005                                        Date: 05-01-94  13:30
  From: Michelle Bass                                Read: Yes    Replied: No 
    To: Mark Zaniewski                               Mark:                     
  Subj: Texas Dry Rub*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Mark,
  Here's a few rub recipes for you.  I've tried close versions of most of
these, altering ingredients and fresh herbs to suit our taste.  All are
delicious, especially this one.  Use this one to make the next recipe,
Marinated Beef Brisket, Texas Style.  We don't use it on a brisket but rather
an eye of round roast, a cut I always considered expensive, dry and tasteless
'til we started smoking it.  We let the eye of round marinate for about 3 days
minimum
 
 
    *************************
    ***** Texas Dry Rub *****
    *************************

    Categories: Rub             Marinade        Beef Brisket   

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------

       3        Tbsp  coarsely cracked black peppercorns                
       2        Tbsp  dried oregano                                     
       1        tsp   cumin                                             
       1        tsp   onion powder                                      
       2              dried chipolte chili peppers (2 to 3)             
       1        Tbsp  dried cilantro leaves                             
       1              bay leaf                                          
       1        tsp   ground dried orange peel                          
       1        Tbsp  chopped dried wild mushrooms (cepes)              

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

        Combine all the ingredients in a spice mill or blender and grind  
    to a coarse powder.  Store in an airtight jar in the freezer for up to
    6 months.                                                             
                                                                          
    Yield:  1/2 cup (or 8 tablespoons)                                    
                                                                          
    Recommended cuts:  Beef brisket (8 hours to overnight), flank steak (6
    to 8 hours);l pork ribs (8 hours to overnight).                       
                                                                          
    Author's note:  The secret ingredient here is the dried wild mushroom,
    which lends it a savory muskiness.  The dried chipotles add hints of  
    smoke, along with the heat.  Use as a dry rub for beef brisket or beef
    or pork ribs.                                                         
                                                                          
    Source: Marinades by Jim Tarantino    

    *** Recipe Via Compu-Chef (tm) ***


-!- Maximus 2.01wb
 ! Origin: New Orleans P.C. Club (1:396/17)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22888                                        Date: 04-29-94  08:59
  From: Dorothy Hair                                 Read: Yes    Replied: No 
    To: Ronda Eikenberry                             Mark:                     
  Subj: Toasted Almond Amaretto
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
DH>  =================> Nutrition <=========================

RE>I wish that more people would put the nutritional information

Glad to do it when I can.  The nutrition information is not always
available, especially with some of the older recipes in my collection.
Guess we are becoming more aware these days.  I know I certainly cook
differently that I did when in my 20's.  Chopped spinach with a cube
of melted butter and garlic tasted wonderful!  As did so much that I
sauteed in chicken fat.  However, there are those days when it's fun
to be decadent.

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

      Title: Toasted Almond Amaretto From Ambrosino's
 Categories: Dessert, Dairy, Italian
      Yield: 6 servings

MMMMM--------------------Toasted Almond Amaretto --------------------
      1 qt Ice cream, Vanilla
           Softened
  1 1/4 c  Amaretto di saronna
           Liqueur
    1/3 c  Almonds, toasted chopped
           Cream, whipped

  ==========================> Directions <======================

  1. Set the ice cream at room temperature for 30 minutes or until
  soft enough to stir.  Blend in 1/2 cup amaretto and the chopped
  almonds. Refreeze for 24 hours.

  2. When ready to serve, scoop into dessert dishes. Top each with a
  jigger of amaretto.  Garnish with Cream, whipped . We make our ice
  cream from scratch; if you have an ice cream machine, we suggest you
  use it. Otherwise, buy the best ice cream you can find for this
  dessert.  The quantity of chopped almonds may be altered to suit
  individual preference.

  =============================> Nutrition <=========================

  Calories: 518                          Protein (%): 8
  Protein (grams): 5                     Vitamin A (%): 26
  Carbohydrate (grams): 43               Vitamin C (%): 1
  Cholesterol (milligrams): 94           Riboflavin (%): 18
  Sodium (milligrams): 95                Niacin (%): 2
  Fat (grams): 28                        Thiamine (%): 4
  Unsaturated (grams): 11                Calcium (%): 16
  Saturated (grams): 15                  Iron (%): 3

  ============================> Notes and Credits <===================

  Preparation:  freeze                     Cuisine:  Italian
  Source:  Ambrosino's                     Food Group:  Dairy
  Meals: dinner, party, lunch              Courses: Dessert
  Temperature: frozen                      Servings: 6
  [shared by Dorothy Hair Davis 4/94]


  From: Dorothy Hair                    
MMMMM

 * DeLuxe2/386 1.25 #95sa * 
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23009                                        Date: 05-01-94  13:36
  From: Michelle Bass                                Read: Yes    Replied: No 
    To: Dave Phillips                                Mark:                     
  Subj: Tortilla Dough/Corn Torti
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
    *****************************************
    ***** Tortilla Dough/Corn Tortillas *****
    *****************************************

    Categories: Mexican         Tortillas       Masa Harina    

    Calories     per serving:             Number of Servings:   1
    Fat grams    per serving:              Approx. Cook Time:      
    Cholesterol  per serving:                          Marks:     

    INGREDIENTS ------------------------------------------------------------


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

    HOW TO MAKE TORTILLA DOUGH:                                           
        Corn prepared for grinding and being made into dough is called    
    nixtamal and is made in the following way.  Add 2 oz. unslaked lime to
    2 lb. corn kernels and boil in 4 quarts water over a high heat. As the
    water is absorbed, stir to ensure that the corn cooks through         
    completely.  If all the water is used up, add more boiling water (do  
    not add cold water or the corn will take more time to cook).          
        To test whether done, squeeze a corn kernel between your fingers; 
    if done, the outer skin should peel off.  Remove from heat and leave  
    to cool.  Rub the kernels together to remove skin and place in a      
    separate container.  Grind in a metate or mill.  To avoid lumps       
    forming during grinding, add a little water.  (Cornmeal for making    
    tortillas is obtainable as masa harina.)                              
                                                                          
    HOW TO MAKE CORN TORTILLAS:                                           
        To make tortillas, you need a clay or metal griddle or, failing   
    that, a frying pan.                                                   
        If the dough has been resting for some time, you will have to     
    knead it again to make it smooth and pliable.  Form small balls of    
    dough that fit into the palm of your hand, pat each one between your  
    palms, moving it from one to the other until it forms a very thin     
    pancake.  If the dough tears, patch the break and stick it down with  
    moistened fingers.                                                    
        Cook on the griddle turning once.  When ready, the tortillas      
    should puff up, although this is not always so.  To check if done,    
    lift gently; if the tortilla sticks to the griddle, it is not         
    completely cooked.  To keep warm, wrap in a napkin and place in a     
    chiquihuite, jicara or other container.                               
        As the tortillas tend to sweat, after a few minutes unwrap the    
    napking and separate them to avoid sticking, then wrap up again.      
        If freshly made tortillas are not eaten the same day, wrap them in
    a napkin, then a plastic bag and place in the refrigerator.  In this  
    way, they can be successfully reheated.                               
        Tortillas need never go to waste.  If you wish, place them in the 
    sun immediately to dry and put in a paper bag.  They can then be used 
    later for making tortilla crumbs, chilaquiles, tostadas or other      
    dishes.                                                               
        Tortillas vary considerably in size but are generally preferred   
    small and very thin for making tacos.                                 
        In Oaxaca, tortillas are much bigger -- as much as 6, 12 or 15    
    inches in diameter -- and are, incredibly, made by and in the same    
    way.  Tortillas can be soft or crisp; the dough used is the same but  
    the method of cooking is different.  To make crisp tortillas, instead 
    of a griddle, a deep bottomless (??) pot with sloping sides is used to
    receive the heat directly.  The tortillas are slapped on the outside  
    of the pot and turned once.  [I read this as you cook the tortillas on
    the bottom of an iron pot turned upside down.]                        
                                                                          
    Recipe from "Traditional Mexican Cooking" (sub: and its best recipes) 
    By Adela Fernandez  (Cookbook purchased in San Miguel de Allende,     
    Mexico)                                                               

    *** Recipe Via Compu-Chef (tm) ***


-!- Maximus 2.01wb
 ! Origin: New Orleans P.C. Club (1:396/17)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22931                                        Date: 04-27-94  23:14
  From: Randy Rigg                                   Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Tuna Loaf
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Tuna Loaf
 Categories: Meat
      Yield: 4 servings
 
      1 tb Margarine
    1/4 c  Celery, chopped
    1/4 c  Green pepper, chopped
      2 tb Onions
      3    Eggs, room temp, separated
    1/2 ts Salt
    1/4 ts Poultry seasoning
        ds Pepper
    3/4 c  Milk
      2 c  Bread crumbs, soft
      3 cn Flaked tuna, well drained
           6 1/2 oz. size cans
           Pimiento
           Mushroom soup
 
  Melt butter in small pan.  Add celery, green pepper and onion; cook
  until celery is crisp tender.  In another bowl, beat egg yolks with
  salt, seasoning and pepper.  Stir in milk, bread crumbs, tuna and
  celery mixture; mix well.  Beat egg whites till stiff, fold into tuna
  mixture, put in a well buttered loaf pan.  Bake uncovered in a 350
  degree oven for 1 hour.
  Randy Rigg 
MMMMM
 


... Other than it doesn't work, it works fantastic for me.
___ Blue Wave/QWK v2.12

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22793                                        Date: 04-30-94  16:25
  From: Sylvia Steiger                               Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Vegetarian chili      1/4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Knowing how popular the chili wars are around here <g,d,&r> and feeling
compassion towards our vegetarian friends who haven't been able to get
into them, I offer the following:

 ---------- Recipe via Meal-Master (tm) v7.07 (*P)

       Title: Lady April's Renaissance Chili
  Categories: Try it, Vegetarian, Vegan, Chili, Cook-off
    Servings: 12

      12 c  ;water
       2 c  Pinto beans, dried
       2    Jalapenos; chopped (or more)
   1 1/2 c  Mexican Beef Style Heartline
            -Meatless Meat
       1    Onion; chopped
       2 c  TVP
       1 cn Tomato sauce (15 oz)
       2    Tomatoes; chopped
       4 ts Salt
       1 ts Pepper
   2 1/2 tb Chili powder
       1 tb Garlic powder
       2 ts Cocoa
       4 ts Sugar
     1/2 ts Red pepper; crushed
       2 tb Tomato paste (heaping)

   Clean and rinse beans. Bring to a boil in 12 cups
   water, turnoff heat and soak for one hour. Add
   jalapenos and Heartline Meatless Meat and cookuntil
   beans are tender. Ad rest of ingredients and simmer 30
   minutes more. Makes about 3 quarts.

   This recipe was the first place winner in the 5th
   Annual Lone Star Vegetarian Chili Cook-Off, held in
   San Antonio, Oct. 3. It was created by April and James
   Hall of San Antonio.

   Source: South Texas Vegetarian Society newsletter,
   November-December 1993/MM by DEEANNE

  Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE

  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

 -----

  From: Sylvia Steiger                  
 ---------- Recipe via Meal-Master (tm) v7.07 (*P)

       Title: Chili of Penultimate Grooviness
  Categories: Try it, Vegetarian, Vegan, Chili, Cook-off
    Servings: 12

       1 lb Black beans, dried
     1/2 lb Pinto beans, dried
     1/4 lb Kidney beans, dried
       2    Poblano peppers;chopped
       1    Green bell pepper;chopped
       2    Tomatoes; coarsely chopped
       2    Red onions; minced
       2 lg Carrots; minced
       6    Garlic cloves;minced
       2 cn Tomatoes, crushed (15 oz ea)
       3 tb Tomato paste
       4 tb Chili powder
       3 tb Cumin powder
       1 tb Salt
     1/2 tb Black pepper
       2 c  TVP

   Soak beansovernight or bring to a boil, then turn off
   heat and soak for one hour. Saute vegetables until
   soft and add to beans along with rest of ingredients
   except TVP. Cook for one and a half hours, adding TVP
   the last 20 minutes of cooking.

   2nd place winner in the 5th Annual Lone Star
   Vegetarian Chili Cook-Off, held Oct. 3 in San Antonio.
   Recipe by Phillip Anderson, Kim Behring, Myria
   Martinez and Jason Paschall, of San Antonio

   Source: South Texas Vegetarian Society Newsletter,
   Nov-Dec 1993/MM by DEEANNE

  Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE

  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

 -----

  From: Sylvia Steiger                  
 ---------- Recipe via Meal-Master (tm) v7.07 (*P)

       Title: Vegetable Chili
  Categories: Try it, Vegetarian, Vegan, Chili, Cook-off
    Servings:  8

     1/2 lb Garbanzo beans
       1 lg Onion; chopped
     1/2    Garlic pod; chopped
            1-in. piece of ginger;
            -finely chopped
       1    Green pepper; finely chopped
     1/2 bn Cilantro; chopped
     1/2 lb Tomatoes; chopped
       2 tb Coriander
       1 ts Cumin powder
       1 ts Red chili powder
     1/2 ts Pepper
     1/4 ts Nutmeg powder
     1/2 ts Cinnamon powder
     1/4 ts Clove powder
       1 tb Dry pomegranate seed;
            -coarsely powdered
            Salt to taste
       4 tb Peanut oil

   1. Wash and soak the beans ovenight and boil until
   soft and tender.

   2.  Saute onion in oil over a low fire until onion
   turns dark pink. Add garlic, ginger, and green pepper.
   Saute 5 more minutes.Add cilantro and continue for 2
   more minutes. Add coriander, cumin, red pepper and
   black pepper. Stir for 3 more minutes.

   3.  Add chopped tomatoes and continue cooking on low,
   stirring occasionally until all water is sued and oil
   has started floating up from the side.

   4.  Add beans with all the liquid, salt, pomegranate
   seed powder. Mix well and cook for 1/2 hour. Take out
   1 cup of beans and mash. Return to pot and stir well.

   5.  Add rest of spices: nutmeg, cardamom, clove and
   cinnamon. Mix well and bring temperature down.

   6. Chili is ready to serve.

   3rd place winner in 5th Annual Lone Star Vegetarian
   Chili Cook-Off, held Oct. 3, in San Antonio. Recipe by
   Chandreeka Maniar of Austin, Texas.

   Source: South Texas Vegetarian Society newsletter,
   Nov-Dec 1993/MM by DEEANNE

  Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE

  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

 -----

  From: Sylvia Steiger                  
 ---------- Recipe via Meal-Master (tm) v7.07 (*P)

       Title: Critterless Chili
  Categories: Try it, Vegetarian, Vegan, Chili, Cook-off
    Servings:  6

       3 c  Beans, dried; soaked,cooked
       3 tb Chili powder
       2 lg Onions; chopped
       2 tb Cumin
       2 lg Carrots; grated or finely
            -chopped
       2 ts Cayenne
       1    Bell pepper; chopped
       1 tb Basil
       6    Garlic cloves; chopped
       1 ts Thyme
       1    Serrano pepper; seeded and
            -chopped
     1/4 c  Tamari
       2 tb Olive oil
       1 ts Salt or to taste
      26 oz Spaghetti sauce, commercial

   On medium-high, stir fry vegies, garlic and serrano in
   olive oil for 5 minutes. Add spices; stir fry 5
   minutes more. Add drained beans; stir into spices for
   a few minutes. Add spaghetti sauce, stir, lower heat
   to simmer, and cook 30 minutes.

   The team created this recipe from ingredients
   available from any supermarket because they wanted it
   to be easy for anyone to make.

   4th place winner in the 5th Annual Lone Star
   Vegetarian Chili Cook-Off, held Oct. 3, in San
   Antonio. Created by Alice Strong, Barbara Holmes and
   Becky Holmes, of Houston.

   Source:  South Texas Vegetarian Society newsletter,
   Nov-Dec 1993/MM by DEEANNE

  Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE

  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

 -----


 * SLMR 2.1a * Minds, like parachutes, work only when open.
-!- FidoPCB v1.5 beta-'j'
 ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22768                                        Date: 04-30-94  08:53
  From: Sheila Exner                                 Read: Yes    Replied: No 
    To: Terri Woltmon                                Mark:                     
  Subj: Velveeta
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Terri:

TW> was the same kid that will only eat macaroni & cheese
TW> outta a *box*!  The upshot - I am looking for a recipe
TW> for macaroni & cheese based on Velveeta.  I have searched

Gee, when I am stuck for a quick mac & cheese that doesn't come
from a box  :-)  I just cut off a chunk of Velveeta (or the
substitute I can get here that is just as good and not as
pricey), put it in a bowl with a little milk and melt it in
the microwave.  How much cheese depends on how much you want
to make.  For four servings, I use about a 3" slice.  Start
with a small amount of milk, you can always add more.  Cook
the mac as usual.  Add just a bit of nutmeg to the cheese
sauce and stir in the cooked mac.  Easy and quick!

Sheila


-!- Squish v1.01
 ! Origin: Rainbow Castle <*> Eclectic in Ft. Worth, Tx. <*>  (1:130/29.103)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22901                                        Date: 04-29-94  18:28
  From: Clifton Thrailkill                           Read: Yes    Replied: No 
    To: Terri Woltmon                                Mark:                     
  Subj: Re: Velveeta
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> Quoting Terri Woltmon to All <=-

 TW> "Ack! I'm raising a food-snob."  Then I remembered this
 TW> was the same kid that will only eat macaroni & cheese
 TW> outta a *box*!  The upshot - I am looking for a recipe
 TW> for macaroni & cheese based on Velveeta.  I have searched
 TW> every cookbook I own (including the 1968 4-H Fundraiser
 TW> Cookbook & a Church Fundraiser Cookbook) to no avail.
 TW> Does anyone out there have one??????

Terri this is the one my wife uses. She said she got it off the Velveeta
package.

Classic Macaroni & cheese

1/2 cup chopped onion
1/2 cup chopped green pepper (if desired(we do not put it in))
2 tbsp margarine
1 lb  velvetta ( cubed)
1/2 cup milk
2 cups elbow macaroni cooked & drained
1/2 cup parmesan cheese, grated

Saute vegetables in margarine until tender.
Add 3/4 lb cheese and milk.
Stir over low heat until cheese is melted.
Stir in macaroni and put in casserole dish.
Top with parmesan cheese.
Bake at 359 for 20 min.
Top with remaining velvetta bake until melted.



... Open mouth, insert foot, echo internationally.
___ Blue Wave/QWK v2.12

-!- Maximus 2.01wb
 ! Origin: Southern Crossroads * METRO 817-481-8984 * 19.2K ZyXEL (1:124/4115)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22966                                        Date: 05-01-94  11:49
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Terri Woltmon                                Mark:                     
  Subj: Velveeta CR*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 29 Apr 94  18:28:14, Terri Woltmon <=-
 -=> spoke to All about Velveeta <=-

 TW> for macaroni & cheese based on Velveeta.  I have searched

 Dug this one up a week or so ago.  Only one that really called for
 Velveeta.


  
    Unexpected end of recipe
  From: Sylvia Steiger                  
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. ==

  From: Sylvia Steiger                  
MMMMM
 


... Shipwrecked on Hesperus in Maryland. 00:26:33 01 May 94  
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 22825                                        Date: 04-26-94  00:54
  From: Frank Skelly                                 Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: What is it???
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
The Librarian could use a little help here folks:

Anyone have a clue as to what Sambal oelek is? How about a possible
origin? Hmmm???

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

      Title: Hot Tomato Sauce
 Categories: Sauces
      Yield: 12 servings

      2 tb Oil, olive
      2 ts Garlic minced
      1 ts Ginger, minced
      1 c  Onion, chopped
      1 c  Tomatoes (28oz) whole+puree
      1 ts Sambal oelek
      1 ts Soy sauce

  Heat the olive oil in a large saucepan. Add the garlic and gingerroot
  and cook briefly then add the onion and cook until soft. Add the
  tomatoes and puree breaking up the tomatoes with a wooden spoon.
  Reduce heat and simmer for 15 minutes then add the sambal and soy
  sauce and simmer for 15 more minutes. Run the sauce through the
  coarse blade of a food mill and save until needed. To serve, reheat
  and correct seasonings to taste. Makes 2 3/4 cups. For a milder
  sauce, reduce the sambal. May be stored for brief periods if
  refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish.

Posted from the Echo's Library 04/27/94 by Frank Skelly

  From: Frank Skelly                    
MMMMM

                    (The Library is OPEN!)
                            Frank

-!-
 þ QMPro 1.51 þ I never met a chocolate I didn't like.


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23631                                        Date: 05-04-94  22:28
  From: Cheryl Jones                                 Read: Yes    Replied: No 
    To: Steven Walczewski                            Mark:                     
  Subj: (diet)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Steven Walczewski wrote in a message to All:

SW> I  need diet recipies now please send me a message of good
SW> ones any food espeashaly dessert!!
SW>      thanks!

Hi Steven,
Here's a delicious recipe for muffins.  It's from a Weight Watchers cookbook. 
They are delicious and easy to make.


Oatmeal and Raisin Muffins

1 cup plus 2 tablespoons all purpose flour
2 tsp double-acting baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
1/4 cup margarine
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 cup skim milk
4 1/2 oz uncooked quick or old-fashioned oats
3/4 cup dark raisins


Preheat oven to 375 F.  Line twelve 2 1/2 inch diameter muffin-pan cups  with
paper baking cups and set aside.

In small bowl combine flour, baking powder, cinnamon, and salt; set  aside. 
Using electric mixer, in mixing bowl cream margarine with  sugars until light
and fluffy; add egg and beat until combined. Alternately beat in flour mixture
and milk, a little of each at a time, beating well after each addition.  Stir
in oats and raisins. Fill each baking cup with and equal amount of batter (each
will be about 2/3 full).  Bake for 20 to 25 minutes (until muffins are lightly
browned and a toothpick, inserted in center, comes out dry). Remove muffins to
wire rack to cool.

Each serving provides
1 bread exchange
1 fat exchange
1/2 fruit exchange
55 optional calories

192 calories
5 g fat

Bye for Now
Cheryl

-!- timEd-B9
 ! Origin: Underground Information Highway 1-813-786-9002 (1:3603/100)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23632                                        Date: 05-04-94  22:45
  From: Cheryl Jones                                 Read: Yes    Replied: No 
    To: Steven Walczewski                            Mark:                     
  Subj: (diet)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Steven Walczewski wrote in a message to All:

SW> I  need diet recipies now please send me a message of good
SW> ones any food espeashaly dessert!!

Hi Steven,
Here's one more recipe.

Chocolate Cherry Frozen Pie
2 tablespoons plus 1 1/2 teaspoons chocolate syrup
12 graham crackers (2 1/2 inch squares) made into crumbs
18 oz chocolate dietary frozen dessert, softened
3/4 cup thawed frozen dairy whipped topping
12 large fresh pitted cherries ( no sugar added) cut into halves

In small bowl drizzle chocolate syrup over cracker crumbs and using a fork,
stir to combine.  Using the back of a spoon, press crumb mixture over bottom
and up sides of 9 inch pie plate; set aside.
Using electric mixer, in medium mixing bowl beat frozen dessert until smooth;
carefully transfer to graham cracker crust.  Cover with plastic wrap and freeze
until firm, about 1 hour.
To serve, spread whipped topping over pie, or fit a pastry bag with  a star
tip, fill bag with topping, and decoratively pipe topping onto pie; arrange
cherries on top.

Makes 6 servings

208 calories
5 g fat

Bye for Now
Cheryl

-!- timEd-B9
 ! Origin: Underground Information Highway 1-813-786-9002 (1:3603/100)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23690                                        Date: 05-05-94  13:58
  From: Helen Peagram                                Read: Yes    Replied: No 
    To: Steven Walczewski                            Mark:                     
  Subj: (diet)
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 Steven mentioned about    (diet) on 05-01-94  20:28 to All
 SW> To  ALL
 SW> I  need diet recipies now please send me a message of good ones any
 SW> food espeashaly dessert!! thanks!

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: My Light Cheesecake
 Categories: Desserts, Peagram, Cheesecakes
      Yield: 8 servings
 
MMMMM--------------------MM BY HELEN PEAGRAM-------------------------

MMMMM---------------------------CRUST--------------------------------
      1 c  Graham crumbs
    1/2 ts Cinnamon
      2 tb Margarine, melted
    1/3 c  Brown sugar

MMMMM--------------------------FILLING-------------------------------
  1 1/4 lb Cottage cheese, well drained
    1/2 c  Sugar
      2    Eggs
      1 ts Vanilla
      2 tb Cointreau

MMMMM--------------------------TOPPING-------------------------------
      1 c  Yogurt
      2 tb Sugar
    1/4 ts Vanilla
 
  Preheat oven to 350.
  
  CRUST:  Mix crumbs, margarine, cinnamon and sugar.  Press into bottom
  of a 10 inch spring form pan.
  
  FILLING: In processor, blend cheese til smooth.  Add sugar OR
  equivalent artificial sweetener and blend til smooth.  Add eggs then
  vanilla and liqueur.  Pour over crust.  Bake for 30 minutes.  Cake
  will appear slightly puffed. Do not allow to brown.  Remove and let
  rest for 5 minutes. Make topping by blending all ingredients.
  Artificial sweetener can again replace the sugar if desired.  Spoon
  over cake.  Bake 5 minutes longer. Cool to room temperature and chill
  over night.  Serve with any fruit topping desired.
 

  From: Helen Peagram                   
MMMMM
 
... Stoney Creek, the edge of Niagara at 13:58:07 on 05 May 94
-!- GEcho 1.02+
 ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23735                                        Date: 05-06-94  01:56
  From: Jeff Duke                                    Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: *CR* New Tabasco Product
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Here's the recipe on the carton of the all-new Tabasco Brand Jalapeno Sauce,
which is not too hot, just right, and tastes like you've put real jalapenos on
the dish.  (the jar/pickled kind, not fresh/hot)  The product would be
excellent on chips, nachos, and as I've found, is absolutely perfect sprinkled
on tacos or burritos.


      Title: Mexican Chicken Salad
 Categories: Poultry, Tabasco
   Servings:  4

      2 c  Cut-up cooked chicken
    1/4 c  Sour cream
    1/4 c  Mayonnaise
    1/4 c  Finely chopped carrot
      2 tb Cilantro
      2 tb Capers (drained)
      2 tb Red bell pepper chopped fine
      2 tb Lemon juice
    1/2 ts Ground cumin
    1/4 c  Onion, chopped fine
    1/4 c  Tabasco Brand Jalapeno Sauce
      1    Avocado, peeled, wedges
           Lettuce leaves
           Paprika

  Toss all ingredients except avocado, lettuce and paprika.  Serve on
  lettuce leaves with avocado wedges.  Sprinkle with paprika.

  From McIlhenny Tabasco Brand Jalapeno Sauce box.

  Jeff Duke

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23630                                        Date: 05-04-94  13:55
  From: Anne Marie Chiappetta                        Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Another Pizza Recipe
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
More Recipes!

                         Classic Pizza

Basic Pizza Dough for one Crust
1/2 cup Simple Pizza Sauce
1 pound bulk italian sausage
1 small onion, chopped (about 1/4 cup)
1 Tbs olive oil
1 cup shredded mozzarella cheese (4 ounces)
1/2 cup shredded provolone cheese
1/4 cup chopped fresh basil
1/2 cup chopped prosciutto

Prepare Basic Pizza Dough & Simple Pizza Sauce. Cook sausage & onion in
oil over medium heat, stirring occasionally, until sausage is
brown;drain.

Place oven rack in lowest position of oven. Heat oven to 500 degrees.
Press or roll dough from center to edge into a 12 inch circle on lghtly
floured surface. Place on ungreased pizza screen or in a 12 inch
perforated pizza pan. Press dough from center to edge so edge is thicker
than center. Spread pizza sauce over dough to within 1/2 inch from edge.
Mix cheeses; sprinkle over sauce. Spread sausage mixture over sausages;
sprinkle with basil and prosciutto. Bake about 10 minutes or until crust
is golden brown and cheeses are melted.


More Pizza Recipes to come, I just have to go downstairs & dig up more
recipes!
___
 X SLMR 2.0 X A social life? Which board can I find that on!

-!- Maximus 2.01wb
 ! Origin: CHALLENGE BBS/1.2G 21.6k/Redding CT (203) 938-8625 (1:141/1020)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23756                                        Date: 05-04-94  08:49
  From: Dorothy Thompson                             Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Argentinean Beef Saute
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ

      Title: Argentinean Beef Saute
 Categories: Beef, Main dish, Easy
      Yield: 4 servings

      1 lb Lean grd. beef
      3 md Onions, chopped coarse
      1 lg Green pepper diced coarse
      1 ts Salt (scant)
      1 ts Basil
    1/2 ts Grd.black pepper
    1/4 ts Sugar
    1/4 ts Oregano
    1/8 ts Crushed red pepper (optional
      3    Cloves garlic,crushed
      2 tb Chopped parsley
      1    8 oz can red kidney beans,
           Drained (reserve liquid)
      1    8 oz golden hominy, drained

  In large skillet over medium heat brown beef, stirring to break up.
  Add onions and green pepper. Saute, stirring ocasionally, just until
  vegetables are tender.  Stir in salt, basil, ground pepper, sugar,
  oregano, red pepper, garlic, chopped parsley, beans and hominy.
  Simmer uncovered, gradually adding about 1/4 cup reserved bean liquid
  and stirring occasionally, 10 minutes or until flavors are blended.

MMMMM


___ Blue Wave/QWK v2.12


-!- WM v3.10/93-1190
 ! Origin: MASTERS PLACE|Dave Metheny|(618)234-4043|<Great BBS>|  (1:2250/19)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23600                                        Date: 05-03-94  06:12
  From: Pat Stockett                                 Read: Yes    Replied: No 
    To: Dorothy Hair                                 Mark:                     
  Subj: Asparagus Cake CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Dorothy!

DH>Hi Pat!  Thanks for this post which includes some of my favorites:

Your more than welcome. :-)

DH>I used to snap off the ends of asparagus, cooking only the tender parts
  >that remained.  That is, before I learned how much more could be saved
  >by simply using a vegetable peeler on the stalks.  Guess the times
  >have taught me to be more frugal.

It's a shame to toss anything that tastes that good.  I always have good
intentions for doing something with them.  It just hardly ever happens.
Once I chopped them real small and sauteed them in butter before
finishing the white sauce for the rest.

DH>Last weekend there was an Asparagus Festival in Stockton, CA.  We were

That would be something.  Our asparagus is in now.  I would have thought
the California would be earlier than ours.  Oh well..

DH>      Title: Asparagus Tip Pasta From Calvert's Mustard Cookbook

Saved. Thank You.  One can't have too many good sounding recipes for
asparagus. :-)  Did you know you can make it into cake.   -Pat

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

Title: Asparagus Cake
Keywords: cake, spring

From: Helen Fleischer

 "We can hear the incredulous cries now, echoing "Asparagus
cake?" Yes, friends, asparagus in a cake, and as delicious a cake
as you might want. Asparagus is a very sweet vegetable
--especially young and fresh asparagus.  Only buy it fresh, while
the stems are quite firm and the heads don't yet show signs of
flowers (huh? sounds like they think asparagus is like broccoli!
-Helen) --asparagus goes starchy and strong-flavored when it's old."

 2 cups whole wheat pastry flour
 1/2 tsp salt
 1 1/2 tsp baking soda
 1/2 cup unsaturated vegetable oil
 3/4 cup honey
 1/2 cup yogurt
 2 large eggs
 1/4 cup nutmeats, chopped medium coarse
 1 1/2 cups raw asparagus bits, stems and tips both, cut in 1/2 inch  chunks

   Measure the flour, salt, and soda into a large bowl and mix
together very well. Add the oil, honey and yogurt, and mix well.
Break in eggs and stir in thoroughly. Add the nutmeats and
asparagus. Scrape into two greased 7 inch loaf pans (see
"Greasing without Grease" chapter). Put pans in a cold oven. Turn
oven to about 350F and bake for about 40 to 45 minutes. Test,
turn out, and enjoy--we know you will."

  About that "Greasing without Grease" chapter: what they do, is
spread a thin film of liquid lecithin from the health food store
on their pans. It is cheaper than "PAM" and has no propellants.

-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#: 23760                                        Date: 05-03-94  21:40
  From: Randy Rigg                                   Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Asparagus-Ham Casserole
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 
      Title: Asparagus-Ham Casserole
 Categories: Casserole
      Yield: 4 servings
 
      4 sl Ham
      1 pk Asparagus, frozen
      1 cn Cream of celery soup
      2 tb Milk
 
  Wrap ham around 3 or 4 asparagus spears.  Fasten with toothpick.
  Arrange in a shallow baking dish.  Combine soup, milk then pour over
  ham.  Bake for 20 minutes at 400 degrees or until done.
  Randy Rigg 
MMMMM
 


... <This Tagline has been removed by U.S. Customs>.
___ Blue Wave/QWK v2.12

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 23662                                        Date: 05-04-94  16:38
  From: Katherine Walden                             Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Bannock
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Here is are recipe for Bannock (native american bread), and a few ways
of ccoooking it. c 
 
4 cups flour
3 rounded teaspoons baking powder
1/2 teaspoon salt
    Mix dry ingredients well, and add a mixture of:
3/4 cup evaporated milk
3/4 cup water
 
 
Oven temperature 425 degrees F. Gently combine the ingredients to form
a soft dough; then knead eight to ten times. . Stack four or five
sheets of clean newspaper on a table and flour the top sheet well.
Press the dough into a circle about half an inch thick. Slash the to
with a knife at two inch spaces making one and one half inch inch cuts
through the dough       Bake the bannock on the newspapers, aluminium
foil or a cookie sheet for twenty to twenty-five minutes. When done, it
will be a golden brown in colour. Cool the bannock under a towel for
ten minutes. Cut into wedges and serve warm with margarine and homemade
jam.
Cheese Bannock - add 1-1/3 cups grated cheese.
Two tablespoons shortening cut into the flour makes a more tender
bannock.
 An egg, beaten slightly, may be added with the milk to the bannock
dough.
 
Follow the recipe given above, and try the following methods of baking.
Fried Bannock
===============
    Prepare the basic dough. Press out the dough according to
directions, but make it one-quarter of an inch thick. Cut in strips one
inch wide. Wind the dough, spirally, around a stick about one-half inch
thick. Holding the stick about eight inches from the fire, rotate it
slowly until the bannock is golden brown.
 
Fried Bannock
=============
    prepare the basic bannock dough, rolling it slightly thinner. Cut
out circles or squares about three inches in 
diameter. Deep fry in one and one-half inches of oil until golden
brown. Serve warm.
 
Camp Bannock
============
. Follow the recipe for basic bannock, but press the dough to
one-quarter of an inch in thickness; cut it into circles. Lean the
frying pan against a rock or  log so that it faces the fire at an
angle. The bannock should be from six to eight inches from the fire,
depending on the heat. Cook until the top is brown; flip over, and
continue cooking until the second side is brown.


-!- WM v3.10/93-0131
 ! Origin: SYNECTICS Edmonton,Alberta 1-403-484-3954  (1:342/72)
