
Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20696                                        Date: 04-16-94  22:40
  From: Manny Rothstein                              Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S. Cal. Farmers Markets 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
---------- Recipe via Meal-Master (tm) v8.00 (BB)

      Title: Certified Farmers Markets List For So. Cal.
 Categories: Markets, L a times
      Yield: 1 servings

           Typed by Manny Rothstein

    MONDAY
    Bellflower - Corner of Laurel St. and Bellflower
  Blvd., 1/2 mile north of the 91 Fwy. Open every Monday
  from 10am to 2pm.
    Los Angeles - Corner of 8th St. and Westmoreland
  Ave. Open every Monday 1:30pm to 4:30pm.
    South Gate - Southgate Park, on Tweedy Blvd. at
  Walnut Ave., just west of Atlantic Ave. Open every
  Monday from 9am to 1pm.
    West Hollywood - Plummer Park, 7377 Santa Monica
  Blvd. Open every Monday from 9am to 2pm.
    TUESDAY
    Norwalk - Parking lot across the street from
  Excelsior High School, south side of Alondra Blvd.,
  one block west of Pioneer Blvd. Open every Tuesday
  from 10am to 2pm.
    Pasadena/Villa - Villa Park Neighborhood Center, 363
  E. Villa St., west of Los Robles Ave. Open every
  Tuesday from 9:30am to 1:30pm.
    Torrence - Charles H. Wilson Park, 2200 block of
  Crenshaw Blvd., at Jefferson St. Open every Tuesday
  from 8am to 2pm.
    WEDNESDAY
    Los Angeles/Adams & Vermont - Parking lot of St.
  Agnes Catholic Church, 1432 W. Adams Blvd., west of
  Vermont Ave. Open every Wednesday from 1pm to 5pm June
  20 through Sept. 5, and from 2pm to 5pm the remainder
  of the year.
    San Dimas - Frontier Village at Bonita. Open from
  5pm to 9pm.
    Santa Monica - Corner of 2nd St. and Arizona Ave.
  Open every Wednesday from 9:30am to 3pm.
    Fullerton - Woodcrest Park, 450 W. Orangethorpe
  Ave., at Richman Ave. Open every Wednesday from
  10:30am to 3:30pm.
    Riverside/Downtown - 5th St. between Orange and
  Market streets, behind the Mission Inn. Open every
  Wednesday from 5pm to 9pm.
    Ventura/Midtown - Montgomery Ward parking lot at
  Main St and Mills Rd. Open every Wednesday from 10am
  to 1pm.
    THURSDAY
    Costa Mesa - Orange County Fairgrounds parking lot,
  88 Fair Dr. Open every Thursday from 9am to 1pm.
    Pasadena/City Hall - Allendale Branch Library, 1130
  S. Marengo Rd. Open every Thursday from 4pm to 7pm.
    Palm Springs - Palm Canyon Dr. between Tahquitz
  Canyon and Baristo Rd. Open every Thursday from 5:30pm
  to 8:30pm.
    Oxnard - Corner of 7th and B Streets. Open from 10am
  to 1pm.
    Redlands - State St. between Orange and 9th streets.
  Open every Thursday from 6pm to 9pm.
    Redondo Beach - On Harbor Dr., at the end of
  Torrance Blvd., just south of the Redondo Beach Pier.
  Open every Thursday from 9am to 1 pm.
    San Pedro - 3rd St. between Centre and Mesa streets.
  Open every Thursday from 10am to 2pm.
    Thousand Oaks - Janss Mall parking lot. Moorpark Rd.
  and Hillcrest Dr. Open every Thursday from 5pm to 8pm.
    Upland - 2nd St. between 9th and A streets. Open
  from 5pm to 9pm.
    FRIDAY


-!- WM v3.10/93-0237
 ! Origin: Telecommuter WorkSystems (310)676-0492  (1:102/230.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20697                                        Date: 04-16-94  22:41
  From: Manny Rothstein                              Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S. Cal. Farmers Markets 2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
    FRIDAY
    Compton/Hub City - East side of Alameda St. at
  Compton Blvd. Open every Friday, April through
  October, from 11am to 6pm.
    Hermosa Beach - Corner of 13th St. and Hermosa Ave.
  Open every Friday from noon to 4:30pm.
    Huntington Beach - Corner of Main and Orange St.
  Open from 2pm to 6pm.
    Long Beach/Downtown - Promenade North between 3rd
  St. and Broadway. Open every Friday from 10am to 4pm.
    Monrovia - Library Park. Corner of Lime and Myrtle
  avenues. Open every Friday from 5pm to 9pm.
    Riverside - Sears parking lot, 5271 Arlington Ave.,
  between Madison St. and Streeter Ave. Open every
  Friday from 9am to 1pm.
    Venice - Corner of Venice Blvd. and Pacific Ave.
  Open from 7am to 11am.
    Whittier - Bailey St. between Comstock and Greenleaf
  avenues. Open every Friday from 9am to 1pm.
    SATURDAY
    Burbank - Corner of 3rd St. and Palm Ave. Open from
  8am to 2pm.
    Calabasas - Corner of Calabasa Rd. and El Canon.
  Open from 9am to noon.
    Gardena - 13000 S. Van Ness Ave., Hollypark
  Methodist Church -just south of El Segundo Blvd. Open
  every Saturday from 6:30am to noon.
    Long Beach/North - Dooley's parking lot, corner of
  Del Amo and Long Beach boulevards. Open every Saturday
  from 8am to noon.
    Long Beach/Downtown - Promenade North between 3rd
  St. and Broadway. Open every Saturday from noon to 4pm.
    Pasadena/Victory - Pasadena High School parking lot,
  Paloma St. and Sierra Madre Blvd. Open every Saturday
  from 9am to 1pm.
    Pomona - Corner of North Garey Ave. and Pearl St.,
  just south of Interstate 10. Open every Saturday from
  7:30am to 11:30am.
    Santa Monica - Corner of 2nd St. and Arizona Ave.
  Open from 9am to noon.
    Santa Monica - Corner of Cloverfield and Pico. Open
  from 9am to 1pm.
    San Fernando Valley (Mission Hills) - Devenshire
  Christian Church, 14941 Devonshire St., between
  Sepulveda and Woodman. Open from 7am to 10:30am.
    Torrance - Charles H. Wilson Park, 2200 block of
  Crenshaw Blvd. at Jefferson St. Open from 8am to noon.
    Ventura/Downtown - City parking lot at corner of
  Figueroa and Santa Clara streets. Open from 8:30am to
  noon.
    SUNDAY
    Alhambra - Corner of Chico and Stoneman streets,
  north of Main St. Open from 9am to 1pm.
    Hollywood - Ivar Ave. between Selma Ave. and
  Hollywood Blvd. Open every Sunday from 9am to 1pm.
    Sylmar - 13356 Eldridge Ave. Open every Sun. 8:30am
  to 2pm.

  Vendors of note:
    Polito Family Farms for Oro Blanco grapefruit
  ("giant fruits with low acidity")
    Honey Crisp Farms for peaches and plums ("I wait
  until the last minute to pick it...That way I get
  every bit of sugar into the fruit I can.")
    L. A. Times, 8/12/93.



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 ! Origin: Telecommuter WorkSystems (310)676-0492  (1:102/230.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20666                                        Date: 04-15-94  21:44
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L CUCUMBERS <CR>    1/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
CONTAINS 2 RECIPES

Hi all,
I'm going to try something different with my Southern Living posts.
It's been brought to my attention that due to my using the same
subject header on this series of recipes, some of them are not getting
out. :-(  With Karen's help (thanks a heap, Karen), I've learned how to
post a series of recipes in one message and have OLX split it into
several messages.  If I'd bothered to read the manual I might have
learned how to do this a long time ago, but being the basically lazy
person that I am, I had to learn the hard way.  So from now on, these
will be posted in groups of related recipes much the same way they are
in the magazine articles.  Hopefully, this will go much easier with no
more lost posts.                         Nancy

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

      Title: Emerald Salad
 Categories: Salad, Gelatin, Vegetable, Sthrn/livng
      Yield: 6 servings

      1 pk Line-flavored gelatin; 3oz.
    3/4 c  Hot water
    3/4 c  Cucmber; shredded, unpeeled
      2 tb Onion; grated
      1 c  Cottage cheese; cream-style
      1 c  Mayonnaise
    1/3 c  Almonds; slivered, blanched
           Endive or parsley

  Dissolve gelatin in hot water.  Chill until slighlty thick.

  Combine cucumber and onion; drain well.  Add cottage cheese,
  mayonnaise, and almonds; fold into gelatin mixture.  Pour inot an
  8-inch square dish; chill until firm.

  To serve, cut into squares, and garnish with endive.

  SOURCE: Southern Living Magazine, June, 1974.
  Typed for you by Nancy Coleman.

MMMMM

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

      Title: Pear and Cucumber Salad
 Categories: Salad, Vegetable, Fruit, Sthrn/livng
      Yield: 2 servings

      2 lg Pears; peeled and sliced
      4 ts Lemon juice
      1 tb Sugar
    1/8 ts Salt
      1    Cucumber; unpeeled
           Lettuce
           Mayonnaise; or French Drssng

  Combine pears, lemon juice, sugar, and salt.  Slice cucumber paper
  thin, and toss lightly with pears.  Arrange on crisp lettuce; serve
  with mayonnaise.

  SOURCE: Southern Living Magazine, June, 1974.
  Typed for you by Nancy Coleman.

MMMMM

>>> Continued to next message

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20667                                        Date: 04-15-94  21:44
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L CUCUMBERS <CR>    2/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES

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

      Title: Green Olive-Cucumber Salad
 Categories: Salad, Gelatin, Vegetable, Sthrn/livng
      Yield: 4 servings

      1 pk Lime-flavored gelatin; 3oz.
      1 c  Water; hot
    1/2 c  Water; cold
      1 ts Lemon juice
      1 ts Lemon rind; grated
      1 ts Onion; grated
    1/2 ts Salt
      1 md Cucumber; peeled and chopped
    1/3 c  Green olives; onion-stuffed

  Dissolve gelatin in hot water.  Add cold water, lemon juice, lemon
  rind, onion, and salt.  Chill until slighlty thickened.  Fold in
  cucumber and olives.  Pour into a 1-quart mold and chill until firm.

  SOURCE: Southern Living Magazine, June, 1974.
  Typed for you by Nancy Coleman.

MMMMM

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

      Title: Sour Cream Cucumbers
 Categories: Salad, Vegetable, Sthrn/livng
      Yield: 4 servings

    1/2 ts Salt
      1 tb Sugar
      2 tb Cider vinegar
      1 c  Sour cream
      2 tb Chives; chopped
      2 tb Dill; fresh, chopped
      1 ts Celery seed
      2    Cucumbers; firm, unpeeled

  Dissolve salt and sugar in vinegar; add sour cream and stir until
  smooth. Add chives, dill, and celery seeds.  Slice cucumbers paper
  thin, and combine with dressing.  Chill 1 hour or more.

  SOURCE: Southern Living Magazine, June, 1974.
  Typed for you by Nancy Coleman.

MMMMM
>>> Continued to next message

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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20668                                        Date: 04-15-94  21:44
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L CUCUMBERS <CR>    3/3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
CONTAINS 2 RECIPES

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

      Title: Fried Cucumber
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 2 servings

      1    Cucumber
           Salt
           Pepper
           Cracker crumbs
      1    Egg; beaten
           Salad oil

  Peel cucumber and cut lengthwise into 1/4 inch slices.  Pat dry
  between paper towels; sprinkle with salt and pepper.  Dip slices in
  cracker crumb, then in egg, and again in crumbs.  Deep fry in hot oil
  at 390 degrees until delicately browned.  Drain on absorbent paper.

  SOURCE: Southern Living Magazine, June, 1974.
  Typed for you by Nancy Coleman.

MMMMM

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

      Title: Stuffed Cucumbers
 Categories: Side dish, Vegetable, Sthrn/livng
      Yield: 6 servings

      2 lg Cucumbers
      1 ts Chicken-flav. inst. bouillon
      1 c  Water
      2 tb Butter (or marg.)
    1/2 c  Radishes; chopped
      2 c  Bread crumbs, soft
    1/2 ts Marjoram; crumbled
    1/2 c  Swiss cheese; shredded
      1    Egg; beaten
      1 c  Milk
    1/4 ts Salt
        ds Pepper

  Peel cucumbers; cut in half lengthwise, and scoop out seeds.  Place
  halves, cut side down, in a large skillet.  Add instant bouillon and
  water; mix well.  Heat to boiling and reduce heat.  Cover; simmer for
  15 minutes.  Drain on paper towels, and reserve broth.

  Melt butter in a small skillet.  Saute redishes until soft.  Stir in
  bread cubes and marjoram; add reserved broth, and toss to mix well.

  Arrange cucumber halves in a shallow baking dish; fill with bread cube
  mixture.  Bake at 350 degrees for 20 minutes; remove from oven.

  Sprinkle cheese over cucumbers.  Combine egg, milk, salt, and pepper;
  pour into baking dish.  Bake an additional 20 minutes or until
  custard is set.

  SOURCE: Southern Living Magazine, June, 1974.
  Typed for you by Nancy Coleman.

MMMMM


 * OLX 2.1 TD * Everyone is wierd.  Some of us are proud of it.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20669                                        Date: 04-15-94  22:14
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L KABOBS <CR>       1/5
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Marinated Steak Kabobs
 Categories: Main dish, Grill, Sthrn/livng
      Yield: 4 servings

      1 c  Onion; chopped
    1/2 c  Vegetable oil
    1/2 c  Lemon juice
    1/4 c  Soy sauce
      1 tb Worcesteshire sauce
      1 ts Mustard, prepared
      1 lb Sirloin steak;cut in 2"cubes
      1 lg Green pepper;cut in 1"pieces
      2 md Onions; quartered
      2 md Tomatoes; quartered

  Saute onion in oil; remove from heat.  Stir in lemon juice, soy sauce,
  Worcestershire sauce, and mustard; pour over meat and vegetables.
  Cover and marinate overnight in refrigerator.

  Remover meat and vegetables from marinade, reserving marinade.
  Alternate meat and vegetables on skewers.  Grill 5 minutes on each
  side over medium coals or until desired degree of doneness, brushing
  frequently with marinade.

  SOURCE: Southern Living Magazine, sometime in 1980.
  Typed for you by Nancy Coleman

MMMMM
>>> Continued to next message

 * OLX 2.1 TD * You know you're dieting when postage stamps taste good.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20670                                        Date: 04-15-94  22:14
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L KABOBS <CR>       2/5
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Steak-and-Shrimp Kabobs
 Categories: Main dish, Grill, Sthrn/livng
      Yield: 6 servings

    1/2 c  Soy sauce
    1/2 c  Honey
    1/4 c  Cream sherry
      1 ts Orange rind; grated
    1/2 ts Garlic powder
      2 lb Sirloin steak; 1-1/2" cubes
     20 lg Shrimp; fresh, peeld/deveind
           -about 1 lb.
      1 sm Pineapple; fresh
     20 lg Mushrooms
      1 tb Cornstarch

  Combine first 5 ingredients; stir well.  Add steak and shrimp; cover
  and marinate in the refrigerator for 3 to 4 hours or overnight.

  Cut a thick slice from top and bottom of pineapple.  Quarter pineapple
  lengthwise; remove rind and core.  Cut inot 1-1/2 inch thick chunks.
  Set aside.

  Remove steak and shrimp from marinade, reserving liquid.  Alternate
  steak, shrimp, pineapple, and mushrooms on skewers for grilling.

  Gradually stir cornstarch into reserved marinade in a small saucepan;
  cook over medium heat, stirring constantly, until thickened and
  bubbly.

  Grill kabobs 3 minutes over medium coals; turn and brush with
  marinade. Grill 5 minutes or until desired degree of doneness,
  brushing with marinade as needed.

  SOURCE: Southern Living Magazine, sometime in 1980.
  Typed for you by Nancy Coleman.

MMMMM
>>> Continued to next message

 * OLX 2.1 TD * You know you're dieting when postage stamps taste good.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20671                                        Date: 04-15-94  22:14
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L KABOBS <CR>       3/5
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Shrimp Kabobs
 Categories: Main dish, Grill, Sthrn/livng
      Yield: 4 servings

      1 lg Green pepper; 1" pieces
      8 oz Pinapple chunks; in
           - unsweetened juice
    1/4 c  Mustard, prepared
      1 tb Brown sugar
      1 lb Shrimp; fresh, medium,
           - peeled and deveined
      4 sl Bacon; cut into thirds
      4 oz Mushrooms, button; drained

  Pour boiling water over green pepper pieces; let stand 5 minutes.
  Drain.

  Drain pineapple, reserving juice.  Comine pineapple juice, mustard,
  and sugar in a small bowl; stir until well blended.

  Alternate pineapple chunks, shrimp, bacon, mushrooms, and green
  pepper on skewers.  Brush with sauce.  Broil 4 inches from heat for 5
  minutes on each side, brushing often with sauce.

  SOURCE: Southern Living Magazine, sometime in 1980.
  Typed for you by Nancy Coleman.

MMMMM
>>> Continued to next message

 * OLX 2.1 TD * You know you're dieting when postage stamps taste good.
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Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20672                                        Date: 04-15-94  22:14
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L KABOBS <CR>       4/5
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Savory Lamb Kabobs
 Categories: Main dish, Grill, Sthrn/livng
      Yield: 6 servings

      1    Leg of lamb; 4 lb.
    1/2 c  Soy sauce
    1/2 c  Wine vinegar
      1 c  Vegetable oil
      6    Garlic cloves; minced
  1 1/2 tb Sugar
    3/4 ts Pepper
      2 lg Green peppers; 1" pieces
     18    Cherry tomatoes; to 24
     18 sm Onions; to 24

  Remove fell (tissue-like covering) from leg of lamb; cut meat into
  1-inch cubes, and set aside.

  Combine soy sauce, vinegar, oil, ggarlic, sugar, and pepper.  Add
  lamb; cover and marinate overnight in refrigerator.

  Remove meat form marinade, reserving marinade.  Alternate meat and
  vegetables on skewers.  Grill 15 to 20 minutes over medium coals or
  until desired degree of doneness, brushing often with marinade.

  SOURCE: Southern Living Magazine, sometime in 1980.
  Typed for you by Nancy Coleman.

MMMMM
>>> Continued to next message

 * OLX 2.1 TD * You know you're dieting when postage stamps taste good.
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 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20673                                        Date: 04-15-94  22:14
  From: Nancy Coleman                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: S/L KABOBS <CR>       5/5
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
>>> Continued from previous message
MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: Liver Kabobs
 Categories: Main dish, Grill, Sthrn/livng
      Yield: 4 servings

      2 tb Worcestershire sauce
    1/4 c  Vinegar
      3 tb Mustard, prepared
      3 tb Molasses
    1/2 c  Catsup
      1 lb Beef liver; or calf's liver
      6 sl Bacon
      1 lb Red pepper; cut in 12 pieces
      1 lg Green pepper; cut in 12 piec
      8 sm Onions

  Combine first 5 ingredients in a small saucepan; simmer over low heat
  3 minutes.  Set aside.

  Cut liver into bacon-size strips.  Lay a liver strip on each bacon
  slice. Alternate vegetables and meat on skewers, lacing meat
  accordian style. Brush with sauce, and grill 15 to 20 minutes over
  hot coals or until bacon is crisp and liver is cooked to desired
  doneness.

  SOURCE: Southern Living Magazine, sometime in 1980.
  Typed for you by Nancy Coleman.

MMMMM

 * OLX 2.1 TD * You know you're dieting when postage stamps taste good.
-!- Silver Xpress Mail System 5.02M1
 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20600                                        Date: 04-13-94  10:53
  From: Joell Abbott                                 Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Scottish Nettles
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I came across these exotic looking dishes in a health food book by Carol
O'Dell, she is Scottish and very proud of the healthy cooking tradition
of her homeland.  I have not tried these but I did have a nettle broth
like this one and was surprised that it was good. 8-) Having traveled
throughout most of Scotland I have a strong respect for their cooking
and ability to live in that beautiful but hard country.  These are good
for vegetarians.

---------- Recipe via Meal-Master (tm) v7.06

      Title: Scotch Nettle Pudding
 Categories: Vegetable, Scottish, Exotic
   Servings:  4

      1 ga Nettle tops    1 c  Broccoli chopped
      2    Leeks, sliced       1/2 c  Rice

  Gather and wash nettles using heavy gloves.  Wash under running cold
  water. Place all ingredients in a muslin cloth and tie firmly. Boil in
  water with a little sea salt/or kelp until all is soft.  Remove from
  cloth, place on a serving dish and drizzle melted butter over it.

  Nettles can be steamed as a veggie also.  After collecting and washing
  chop into short lengths.  Steam for a few minutes and serve with grated
  white cheese sprinkled on or a swirl of plain yoghurt.

  Nettles are high in iron and a traditional Scots foodstuff.

-----

---------- Recipe via Meal-Master (tm) v7.06

      Title: Nettle Broth
 Categories: Vegetable, Soups, Scottish, Exotic
   Servings:  4

      4 c  Vegetable or chicken stock	  2 tb Lemon juice
    1/2 c  Pearl barley			     Optional leftover
     12    Steams of nettle			 Mash potatoes for thickening

  Gather nettles while still tender use heavy gloves for this task.  Wash
  well under running water, stems uppermost. Chop finely.  Heat the stock &
  barley, simmer until barley is tender.  Carefully add the nettles and
  simmer again until leaves and stems are soft.  Add lemon juice & serve
  immediately.  Left over mashed potatoes maybe added if additional
  thickening is desired.  Put everything through a blender if a smooth soup
  is desired.

  This green-brown soup is very high in phosphorous and a traditional
  Scottish soup.  Be careful collecting and handling the nettle!

-----


... Life is like a watermelon, full, sometimes seedy, & juicy.
-!- Blue Wave/Max v2.12 [NR]
 ! Origin: Sydney PC Users Group - COMPAQ BBS (4 lines) (3:712/505)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20607                                        Date: 04-12-94  16:01
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Edgar Jackson                                Mark:                     
  Subj: Sorbet
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Avocado Sorbet
Keywords: cleanser, dessert, s, The Sun, sorbet

    ripe avacados peeled and seeded        1 kg
    lemon juice                            200 ml
    sugar syrup                            400 ml

  Peel and seed avacados and place in blender with lemon juice.  Blend at
  high speed.  Slowly add sugar syrup and contunue blending until you have a
  smooth consistency.  Adjust taste with lemon juice.  Place in your ice
  cream maker and freeze.
  Posted by Sherree Johansson

-End Recipe Export-
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Title: Champagne sorbet
Keywords: cleanser, dessert, sorbet, s, The Sun
Yields: 900 ml
    sugar syrup                                     300 ml
    brut champagne or extra dry sparkling wine      550 ml
    lemon juice                                     1 tsp
    egg whites                                      2 no

  Combine sugar syrup, champagne and lemon juice and place in your ice cream
  maker for 15 mins.  Beat egg whites and fold into mixture.  Continue
  churning until frozen
  Posted by Sherree Johansson

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20608                                        Date: 04-12-94  16:02
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Edgar Jackson                                Mark:                     
  Subj: Sorbet
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Fig Sorbet
Keywords: dessert, sorbet, cleanser, s, Vive

    fig puree                           300 gm
    sauterne                            40 ml
    sugar syrup heated to 30o baume     60 ml
    juice from a lime

    Mix together and freeze.
        Posted by Sherree Johansson

-End Recipe Export-
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Title: Kiwi Fruit Sorbet
Keywords: sorbet, dessert, cleanser, s, 382
4 Pax
Taste    May 17, 1993 10:15 am
    kiwi fruit               1 kg
    juice of 1 orange
    juice of 1 lemon
    granulated sweetener     8 tsps

    FOR DECORATION:
    strawberries halved      10 no
    mint sprigs              4 no

  Peel the kiwi fruit.  Thinly slice 4 of them and set aside, covered, in the
  fridge.  Quarter the remaining kiwi fruit and place in a food processor.
  Add the orange and lemon juice and the sweetener.  Process for 20 seconds.
  Pass the mixture through a fine sieve, pressing down on the fruit with the
  back of a spoon to extract juice.  Pour into a sorbet maker or metal ice
  cube tray and freeze.
  To serve:  remove the kiwi slices from the fridge and arrange on 4 plates.
  place an oval ball of sorbet, formed between 2tbsps, on top of each plate.
  Decorate with the strawberry halves and mint sprigs.
  Posted by Sherree Johansson

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20609                                        Date: 04-12-94  16:03
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Edgar Jackson                                Mark:                     
  Subj: Sorbet
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: LEMON SORBET\SHERBET
Keywords: cleanser, sorbet, dessert, s, The Sun

    Makes 1 Litre
    lemon juice strained          250 ml
    water                         200 ml
    sugar syrup                   325 ml
    egg white (for sherbet)       1 no

  Combine lemon juice, water and sugar syrup and place in ice cream maker.
  Churn for 25 mins and then stop the machine.  Place 2 tbsp of mixture in a
  bowl with the egg white.  Whisk vigorously until mixture is thick and
  foamy.  Pour back into machine and finish freezing.  To serve in lemon
  skins, cut the top section off the lemons and spoon out flesh.  Push it
  through a sieve to provide the juice for the sorbet.  Freeze skins.  When
  the ice is churned, brush the skins with sugar syrup and turn them upside
  down to drain.  Then pipe the ice into the skin containers.  Replace the
  top at an angle.
  Posted by Sherree Johansson

-End Recipe Export-
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Title: NECTARINE SORBET
Keywords: dessert, sorbet, cleanser, s, Vive

    sugar                   200 ml
    half a cinnamon stick
    bitter almonds          2 no
    water                   100 ml
    juice from a lime
    1 lime zest
    nectarine puree         500 gm

    Boil sugar, water, cinnamon stick, bitter almonds
    and lime zest.  Add lime juice and nectarine
    puree.  Strain, allow to cool and freeze.

        Posted by Sherree Johansson

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20610                                        Date: 04-12-94  16:04
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Edgar Jackson                                Mark:                     
  Subj: Sorbet
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: QUINTET OF SKINNY SORBETS
Keywords: dessert, sorbet, cleanser, s, 602


         5 PAX 10 PAX 25 PAX
         Nov 15, 1993 3:10 pm  Suit Functions

    BASIC SYRUP:                 5 PAX   10 PAX       25 PAX
    castor sugar                 600 gm  1.2 kg       3 kg
    skim milk                    600 ml  1.2 ltrs     3 ltrs

    CANTELOUPE SORBET:
    cantaloupe puree             150 ml 300 ml       750 ml

    LEMON AND PASSIONFRUIT SORBET:
    lemon juice                  75 ml  150 ml       375 ml
    passionfruit pulp            75 ml  150 ml       375 ml

    HONEYDEW SORBET:
    honeydew melon puree         125 ml       250 ml       625 ml
    lemon juice                   25 ml        50 ml       125 ml

    KIWI FRUIT SORBET:
    kiwi fruit puree             150 ml       300 ml       750 ml
    STRAWBERRY SORBET:
    strawberry puree             150 ml       300 ml       750 ml

  Prepare basic syrup.  Heat sugar and milk until amost boiling, stirring
  until sugar is dissolved.  Cool.
  For each variety or sorbet, combine basic syrup 150ml (300ml, 750ml) with
  fruit puree\juice and churn until stiff.  Place in airtight containers and
  freeze for 3-4 hours before serving.
  For each serving:  scoop one of each flavour, decorate with appropriate
  fruit and serve.
  Posted by Sherree Johansson

-End Recipe Export-
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Title: Spicy Tomato Sorbet
Keywords: dessert, sorbet, cleanser, s, 249


    6-8 Pax Gourmet Trav
    Mar 30, 1993 3:46 pm
    ripe tomatoes chopped        2 kg
    small chilli seeded          1 no
    bunch chives                 1/2 no
    tabasco                      1/2 tsp
    juice of 1 lemon
    crushed sea salt             1/2 tsp
    crisp lettuce leaves to serve

  Pass tomatoes through juice extractor, using speed 4 and directing juice
  into a large, shallow, plastic container.  Drain pulp through a sieve set
  over a bowl and add drained juice to the rest.  Puree pulp and freeze for
  another day.  Finely chop chilli and chives using processing blade on speed
  3 and pulse action, and mix into tomato juice with tabasco, lemon juice and
  salt.  Cover and freeze for 2 hours.  Serve as an entree scooped into
  lettuce cups.
  Posted by Sherree Johansson

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20611                                        Date: 04-12-94  16:04
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Edgar Jackson                                Mark:                     
  Subj: Sorbet
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: WATERMELON SORBET
Keywords: dessert, sorbet, cleanser, s

    Makes 3 Cups Gourmet Trav
    Mar 9, 1993

    caster sugar                                    1/2 cup
    fresh rose scented geranium leaves, optional    3 no
    large slices watermelon                         2 no
    grated rind and juice of 1 lemon
    egg whites                                      2 no

  Dissolve sugar in 1 cup water, bring to the boil and simmer for 5 mins.
  Wash and snip geranium leaves and add to syrup for the last 2 mins.
  Remove seeds and rind from watermelon, and puree flesh in a food processor
  (to yield about 2 cups of pulp).  Mix pulp with cooled syrup, lemon rind
  and juice, and chill until very cold.  Pour into container of an ice cream
  maker and freeze, churning until partially fozen.  Whisk the egg whites
  until stiff, and fold through partially frozen ice.  Continue to churn
  until frozen.  Store in freezer until required.
  Posted by Sherree Johansson

-End Recipe Export-
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Title: ROSE PETAL SORBET
Keywords: cleanser, dessert, sorbet, s

    2 litres  The Sun

    sugar                                                750 gm
    water                                                750 ml
    firmly packed rose petals                            750 ml
    water                                                400 ml
    egg white                                            1 no

  To prepare rose petals, wash the whole flower carefully.  Remove the petals
  and discard the stamens and hips.  Combine the sugar and 750 ml water in a
  saucepan, stirring occasionally to dissolve.  Place rose petals in hot
  syrup and cover saucepan.  Reduce heat and simmer for 15 mins, shaking pan
  occasionally.  Remove from heat and when cool, place in fridge and leave
  overnight.  The following day, strain the syrup and add 400 ml water.
  Discard rose petals.  Place mixture in ice cream maker and process for
  about 15 mins, following the manufacturer's instructions.  Add 1 egg white,
  beaten till soft peaks form.  Return to your ice cream maker and continue
  churning until frozen.

  Posted by Sherree Johansson

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20612                                        Date: 04-12-94  16:05
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Edgar Jackson                                Mark:                     
  Subj: Sorbet
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: SORBET BASKET
Keywords: dessert, sorbet, cleanser, 109, Vive

    STRAWBERRY:
    strawberry puree                                     100 gm
    lemon juice                                          50 gm
    sugar                                                40 gm
    water                                                12 gm

    BANANA:
    banana puree                                         100 gm
    lemon juice                                          50 gm
    sugar                                                40 gm
    water                                                12 gm

    MANGO:
    mango puree                                          100 gm
    lemon juice                                          50 gm
    sugar                                                40 gm
    water                                                12 gm

    BASKET:
    flour plain                                          60 gm
    sugar                                                75 gm
    salt                                                 1 gm
    cream                                                10 gm
    milk                                                 10 gm
    egg whites                                           1/2 no

  For the sorbets:  mix ingredients individually and pour in ice cream maker
  or in a freezer and mix every ten minutes.
  Basket:  mix all dry ingredients together then add in at the same time the
  cream, milk and egg whites.  Mix a few mins with a whisk, leave for 30 mins
  before using.
  Place mix over ring shape on a greased soup coup, cook for 10 mins in 190o
  oven.  Place in a bowl to acquire shape, leave to cool.
  Presentation:  place basket on large dinner plate, decorate with fresh
  fruit of your choice and sorbet at last moment prior to serving.

  Posted by Sherree Johansson

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Title: OLDENBERG SORBET
Keywords: dessert, sorbet, cleanser, s

    Culinary Review
    Jun 26, 1993  10:06 am

    sugar                                                1 cup
    water                                                1/2 cup
    oldenberg blonde beer                                2 cups
    juice of 1/2 lemon
    juice of 1/2 orange

  Bring sugar and water to boil; simmer 5 mins.  Cool to room temp.  Stir in
  beer and juices.  Pour into plastic container.  Freeze uncovered overnight
  in ice cream freezer.

  Posted by Sherree Johansson

-End Recipe Export-

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20582                                        Date: 04-15-94  20:03
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I just started converting another collection of recipes to my
database.  These are categorized by the time of the year to take
advantage of what's in season.  Here's the beginning of the
Spring recipes.  Warning: While they look delicious, they are a
bit heavy on the fat & sauces - you may want to lighten them up
by converting creams to non-fat yogurt, non-fat sour cream, etc.
Enjoy!

___--Meal-Master
Title: Poached Eggs on Asparagus
Categories: Spring, Vegetables
Servings: 1 batch

6          asparagus stalks per 
           -person
           salt
2       T  sweet butter
1       c  cubed smoked ham
           white vinegar (as
           -needed)
2          poached eggs per person
           freshly ground white
           -pepper
2          slices white bread per
           -person
1       c  freshly grated Parmesan
           -cheese
___--Sauce
1/2     c  melted sweet butter
2       T  finely chopped parsley
1       t  fresh chives, finely
           -minced
           salt & pepper
___--Garnish
           watercress

Choose asparagus stalks of uniform size and thickness.  This
allows them to finish cooking at the same time.  Cut off the
hard bottom, peel the asparagus spears and tie them in bundles
of six.  Bring a large saucepan of water to boil and add 1 T of
salt.  Cook the asparagus for 10 to 15 minutes or until barely
tender.  Drain immediately.  Run under cold water to stop the
cooking and place 6 stalks in each of 6 buttered individual
baking dishes.  In a skillet melt the butter and saute the ham
cubes for 2 or 3 minutes.  If you do not have an egg poacher,
pour water 1 inch deep into a 10-inch skillet.  Add 1 T of white
distilled vinegar per cup of water.  Break the eggs, one at a
time, into a saucer and slip each egg into the simmering water.
Keep the water at a bare simmer and remove the pan from the
heat.  Baste the yolks with the whites 2 or 3 times.  In 5
minutes the eggs should be done.  Drain them.  Trim the whites
with a knife and reserve.  Place 2 poached eggs on each portion
of asparagus.  Season with salt and pepper.  Keep warm.  To make
the sauce, add parsley and chives to the melted butter.  Heat
through.  Taste and season as desired.  Spoon the butter sauce
over each dish.  Serve garnished with crisp watercress.
From "Seasonal Kitchen" by Perla Meyers

___--

 * DeLuxe2 1.25 #12403 * Ankh if you love Isis.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20583                                        Date: 04-15-94  20:06
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 2
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-----Meal-Master
Title: Chicken breasts in chive cream
Categories: Spring, Chicken
Servings: 4

8       T  sweet butter
2       T  chopped scallions
1/2     lb button mushrooms, whole
           -or quartered large ones
           -wiped, stems removed
           salt
           freshly ground white
           -pepper
6          prepared chicken breasts
           -with skin removed,
           -slightly flattened
1/2     c  concentrated chicken
           -stock*
1       ds lemon juice
1       c  heavy cream
1          Beurre Manie*
2       T  finely chopped chives

* Beurre Manie is used to thicken sauces.  These butter-flour 
balls can be made ahead in advance and stored in a sealed jar in 
the refrigerator for 1 or 2 weeks.  Combine 1 T flour and 1 T 
sweet butter on a small flat plate and blend the mixture with a 
fork into a very smooth paste.  Roll the paste into a ball.
In a small skillet, heat 2 T of butter.  Add the scallions and
cook for 2 or 3 minutes without browning.  Add the mushrooms.
Season with salt and pepper and cook the mixture over high heat
for 2 or 3 more minutes to brown the mushrooms lightly.
Reserve.  Season the chicken breasts with salt and pepper and
sprinkle them with lemon juice.  In a large chicken fryer, melt
the remaining butter.  When it is quite hot, add the chicken
breasts and cook them for 1 minute on each side.  Cover the pan
with buttered wax paper and then the pan lid.  Lower the heat
and simmer the chicken breasts for another 8 to 10 minutes or
until the juices run out pale yellow when pierced with a fork.
Do not overcook or pierce every piece.  Immediately remove the
chicken breasts to a serving platter.  Pour the chicken stock
into the fryer, raise the heat and reduce the stock until it is
almost a glaze.  Add the heavy cream and continue cooking over
high heat.  Add the Beurre Manie and cook until the sauce
heavily coats a spoon.  Add the chives and correct the
seasoning.  Add the mushroom & scallion mixture.  Add the chives
and correct the seasoning.  Pour the sauce over the chicken
breasts and serve at once.  From "Season Kitchen" by Perla
Meyers.

___--

 * DeLuxe2 1.25 #12403 * A penny for your thoughts; $20 to act it out.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20584                                        Date: 04-15-94  20:09
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 3
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-----Meal-Master
Title: Beet & Endive Salad Primavera
Categories: Salad, Spring, Vegetables
Servings: 6

2       c  beets, fresh-cooked,
           -cubed
2       c  small new potatoes,
           -cooked until barely
           -tender, sliced
           salt & freshly ground
           -black pepper
3          Belgian endives, cleaned
           -and cut in half length-
           -wise
1          lemon, juice of
2/3     c  vinaigrette
___--optional
4       oz tuna in olive oil
           rolled filets of
           -anchovies
           platter of freshly
           -sliced proscuitto
___--garnish
2          hard-boiled eggs,
           -quartered
___--dressing
1          egg yolk
1/4     c  sour cream
1/2     c  vinaigrette
3/4     c  mayonnaise
1       T  parsley, finely minced
1       T  chives, finely minced
1       t  lemon juice
           salt & freshly ground
           -black pepper to taste

In a salad bowl, combine the beets with the potatoes.  While the
vegetables are still warm pour 1/2 of the vinaigrette over them
and season with salt and pepper.  Chill.  Place the endives in a
separate salad bowl and sprinkle with lemon juice.  Just before
serving, add the remaining vinaigrette to the endives and toss
them lightly.  Arrange the endives around the beet and potato
salad.  Garnish with the hard-boiled eggs and sprinkle the salad
with parsley.  Top the salad with tuna fish chunks and anchovy
fillets or serve a platter of finely sliced proscuitto and the
following dressing on the side:  Place egg yolk in a small bowl.
 Add the sour cream and whisk the mixture until it is smooth.
Add the vinaigrette a little at a time until it is completely
blended into the egg and cream mixture.  Add the mayonnaise,
parsley and chives.  Season with lemon juice, salt and pepper
and serve well chilled.

___--

 * DeLuxe2 1.25 #12403 * I support MERIT PAY for Politicians.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20585                                        Date: 04-15-94  20:11
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 4
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-----Meal-Master
Title: Salmon Steaks Suedoise
Categories:  Salmon, Spring
Servings: 6

6          salmon steaks, cut into
           -3/4" slices
3       lg sprigs fresh dill
3/4     c  olive oil
1          lemon, juice of
1       t  salt
1/2     t  white pepper, freshly
           -ground
1/2     c  melted sweet butter
           additional lemon juice
___--sauce
1       sm cucumber, peeled, seeded
           -and cubed
           coarse salt
2       c  Creme Fraiche (or sour
           -cream)
1       T  scallions, finely minced
3       T  fresh dill, finely
           -minced
1       T  white vinegar, up to...
2       T
           salt & freshly ground
           -white pepper
___--optional
1       t  well-drained prepared
           -horseradish
-----garnish
           boiled parsleyed
           -potatoes

Preheat broiler.  In a large ceramic or glass baking dish, place
the salmon steaks. Bury the dill sprigs among them.  Mix the
olive oil, juice of 1 lemon, salt and pepper in a mixing bowl
and pour it over the salmon steaks.  Cover well with plastic
wrap and place in the bottom part of the refrigerator.  Marinate
for 4 hours, turning the fish steaks once.  Place the cucumber
cubes in a sieve over a bowl and sprinkle with coarse salt.  Let
them drain for at least 30 minutes.  For the sauce, combine the
Creme Fraiche (or sour cream), scallions, minced dill and the
well-drained cucumber in a mixing bowl.  Add the optional
horseradish and vinegar.  The amount of vinegar needed will
depend on the sourness of your Creme Fraiche.  Season the sauce
with salt and pepper and chill.  Drain the salmon steaks and dry
them thoroughly with paper towels.  Put a little of the melted
butter in the bottom of a baking dish, place the salmon steaks
in the dish and dribble with a little more of the butter.  Place
the dish about 3" from the broiler and broil the steaks for 3
minutes, after which dribble the remaining melted butter over
them.  Broil the fish for 2 or 3 more minutes, then carefully
turn the steaks to the other side.  Broil for another 5 minutes.
Be sure not to overcook the salmon or it will be dry and
tasteless.  Remove the salmon steaks from the broiler, sprinkle
with a little lemon juice and serve garnished with the potatoes
and cold sauce.

___--

 * DeLuxe2 1.25 #12403 * Better anatomically correct than politically so.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20586                                        Date: 04-15-94  20:13
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 5
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-----Meal-Master
Title: Cold Artichoke Bottoms with Salmon Mousse
Categories: Appetizer, Vegetables, Spring
Servings: 6

___--artichokes
6       lg artichokes, or ...
12      md artichokes
2       T  flour
1/2        lemon, plus
1       T  lemon juice
4       c  cold water
           salt
3/4     c  vinaigrette
___--mousse
2       c  flaked, poached
           -salmon
3       T  mayonnaise
           salt & freshly ground
           -white pepper
1       pn cayenne
1       t  lemon juice, up to...
2       t
1       T  finely minced fresh dill
___--optional
3       T  sour or whipped cream
-----garnish
           paprika
           capers
           dill sprigs
           black olives

Cut the stems off the artichokes as close to the base as
possible.  Remove the first few layers of outer leaves.  When
the leaves become light green and bend forward, cut them off
with a sharp knife close to the base.  Rub the cut parts
immediately with the cut side of 1/2 lemon.  In a large enamel
saucepan, combine the flour, 1 T lemon juice & water.  Bring the
mixture to a boil, add a pinch of salt and the artichoke
bottoms.  Cook them for 20 to 30 minutes or until tender.  Do
not overcook them.  Cool and dry well on paper towels.  As soon
as they are cool enough to handle, remove the choke with a spoon
and trim the artichoke bottoms with a sharp knife.  Pour
vinaigrette over the bottoms.  Cover the bowl and let marinate 2
hours.  Puree the salmon in a blender, add mayonnaise, salt,
white pepper, a touch of cayenne, lemon juice and dill.  Chill
the mixture for 1 hour.  If it seems too thick, thin it out with
a little sour or whipped cream.  The mixture must be quite thick
to stay on the artichoke bottoms.  Drain the artichoke bottoms
and dry well on paper towels.  Top each one with a dome of
salmon mousse.  Sprinkle lightly with paprika.  Make a little
circle of capers on each dome and top each one with 2 tiny
sprigs of dill and a black olive.  Chill again and serve cold
with buttered pumpernickel.  From "Seasonal Kitchen" by Perla
Meyers.

___--

 * DeLuxe2 1.25 #12403 * Politics allows ALOT more idiocy than science does

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20587                                        Date: 04-15-94  20:16
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 6
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-----Meal-Master
Title: Peas A La Venetienne
Categories: Vegetables, Shrimp, Spring
Servings: 6

3       lb fresh peas, shelled
           salt
1       lb small shrimp
4       T  sweet butter
2       T  finely minced shallots
1       c  cubed proscuitto
           freshly ground white
           -pepper
___--optional
1       t  sugar
-----garnish
           chopped parsley
           grated Parmesan cheese

In a large saucepan, bring 4 cups of salted water to boil.  Add
the peas and simmer uncovered for 5 to 7 minutes or until barely
tender.  (If you are using large peas, add a little sugar to the
water.)  Drain the peas and run them under cold water.  In a
2-quart saucepan, bring salted water to a boil.  Add the shrimp
and when the water returns to a boil, cook them for 3 to 5
minutes.  The shrimp should be pink.  Run them immediately under
cold water and peel.  In a large skillet, melt the butter and
add the shallots.  Cook for 2 or 3 minutes until tender but not
browned.  Add the shrimp and shake the pan to coat them evenly
with the butter.  Add the peas and the proscuitto and heat
through.  Correct the seasoning.  Sprinkle with parsley and
serve immediately with a bowl of Parmesan cheese on the side.
From "Seasonal Kitchen" by Perla Meyers.

___--

 * DeLuxe2 1.25 #12403 * Why Johnny Can't Read - Now available on VHS.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20588                                        Date: 04-15-94  20:18
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 7
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-----Meal-Master
Title: Cold Stuffed Zucchini
Categories:  Vegetables, Crab, Spring
Servings: 6

3       md zucchini
           lemon juice
           olive oil
4       T  crabmeat
1/2     c  finely sliced Greek
           -olives
1 1/2   c  mayonnaise
1       T  tiny well-drained capers
1          garlic clove, mashed
2       t  anchovy paste or...
2          anchovy filets, minced
           salt & freshly ground
           -black pepper
___--garnish
1       sm red onion, finely sliced
2       T  minced parsley
2       T  minced pimientos

Drop the zucchini into fast-boiling water and poach them for 5
to 8 minutes.  Drain them and cut in half lengthwise.  Scoppe
out the seeds without breaking the shell.  Sprinkle with lemon
juice and olive oil.  In a mixing bowl, mash the crab meat
adding a dash of lemon juice, olives and 1 T mayonnaise.  Fill
the zucchini boats with the crab mixture.  In a mixing bowl,
combine the remaining mayonnaise, capers, garlic and anchovy
paste.  Taste and season with salt and pepper.  Pour the
mayonnaise mixture over the zucchini boats and place a row of
red onion slices along each zucchini.  Sprinkle with parsley and
pimientos and chill until serving time.  From "Seasonal Kitchen"
by Perla Meyers.

___--

 * DeLuxe2 1.25 #12403 * If entropy is increasing, where is it coming from?

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20589                                        Date: 04-15-94  20:20
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 8
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-----Meal-Master
Title: Spring Cream of Curried Asparagus Soup
Categories:  Vegetables, Soup, Spring
Servings: 4

1       lb fresh asparagus
5       c  chicken stock
           salt
4       T  sweet butter
4       T  flour
1       t  curry powder, up to...
2       t
3/4     c  heavy cream
           freshly ground white
           -pepper
3          egg yolks
1       ds lemon juice

Remove the woody ends from the asparagus stalks.  Clean the
stalks with a vegetable peeler, cut off the tips and reserve.
Place the chicken stock and asapargus stalks in a 3-quart
casserole.  Bring the stock to a boil, reduce the heat and
simmer covered for 40 to 45 minutes.  While the soup is
simmering, drop the asparagus tips into fast-boiling lightly
salted water and cook them for 3 to 5 minutes or until tender.
Drain and reserve.  Purree the stock and asparagus stalks in the
blender and reserve.  Keep warm.  In a heavy-bottomed saucepan,
melt the butter, add the flour and cook for 2 minutes without
letting it brown.  Add the pureed stock all at once and bring
the soup to a boil.  Cook over low heat until it thickens and
lightly coats a spoon.  Mix the curry powder with a little cream
in a small mixing bowl and add it to the soup together with the
asparagus tips.  Taste for seasoning, adding salt and pepper as
needed.  Just before serving, mix the remaining cream and egg
yolks in a small bowl and add the mixture to the soup with a
dash of lemon juice.  Reheat the soup without letting it come to
a boil and serve it very hot.  (This might work better in the
top of a double-boiler.)  Variation:  Omit curry and add 2 T of
finely minced fresh herbs; like chives, chervil or dill.  From
"Seasonal Kitchen" by Perla Meyers.

___--

 * DeLuxe2 1.25 #12403 * What if people had to walk like they drive?

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20590                                        Date: 04-16-94  01:06
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 9
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
              Spring Cream of Curried Asparagus Soup

1       lb fresh asparagus
5       c  chicken stock
           salt
4       T  sweet butter
4       T  flour
1       t  curry powder, up to...
2       t
3/4     c  heavy cream
           freshly ground white
           -pepper
3          egg yolks
1       ds lemon juice

Remove the woody ends from the asparagus stalks.  Clean the
stalks with a vegetable peeler, cut off the tips and reserve.
Place the chicken stock and asapargus stalks in a 3-quart
casserole.  Bring the stock to a boil, reduce the heat and
simmer covered for 40 to 45 minutes.  While the soup is
simmering, drop the asparagus tips into fast-boiling lightly
salted water and cook them for 3 to 5 minutes or until tender.
Drain and reserve.  Purree the stock and asparagus stalks in the
blender and reserve.  Keep warm.  In a heavy-bottomed saucepan,
melt the butter, add the flour and cook for 2 minutes without
letting it brown.  Add the pureed stock all at once and bring
the soup to a boil.  Cook over low heat until it thickens and
lightly coats a spoon.  Mix the curry powder with a little cream
in a small mixing bowl and add it to the soup together with the
asparagus tips.  Taste for seasoning, adding salt and pepper as
needed.  Just before serving, mix the remaining cream and egg
yolks in a small bowl and add the mixture to the soup with a
dash of lemon juice.  Reheat the soup without letting it come to
a boil and serve it very hot.  (This might work better in the
top of a double-boiler.)  Variation:  Omit curry and add 2 T of
finely minced fresh herbs; like chives, chervil or dill.  From
"Seasonal Kitchen" by Perla Meyers.

Makes 4 servings

 * DeLuxe2 1.25 #12403 * If God took acid, would He see people?

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20591                                        Date: 04-16-94  01:07
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 10
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
                        Rice A La Catalane

1       lb spareribs, cut into
           -small pieces
           salt & freshly ground
           -white pepper
3       T  olive oil
6       sm pork sausages
2       lg garlic cloves, minced
1       lg onion, finely minced
2          red peppers, charred, 
           -peeled and diced
4       lg ripe tomatoes, peeled,
           -seeded & chopped
1       pn cayenne
1       pn saffron
1 1/2   c  raw rice
3       c  water
2       T  sweet butter
1/4     lb fresh mushrooms, cubed
___--garnish
           pimiento strips
           hard-boiled eggs,
           -quartered

Preheat oven to 350 degrees.  Season spareribs with salt and
pepper.  Heat oil in large heavy casserole.  Add spareribs and
brown them on all sides over medium heat so as not to burn the
oil.  Remove spareribs and reserve.  Brown the sausages in the
pan fat until they are nice and crisp.  Remove and reserve.
Discard all but 2 T of fat from the pan.  Add garlic and onion
to the pan and cook until lightly browned (not burnt).  Add the
peppers and tomatoes, salt, pepper & cayenne.  Return the
spareribs to the casserole, cover the pan and cook the mixture
over low heat for 45 to 50 minutes.  Uncover the casserole and
cook the mixture for 10 minutes more.  In the meantime, wash the
rice thoroughly and drain.  Add rice to the casserole together
with the saffrom and a good pinch of salt.  Cover with water.
Bring to a boil, cover the casserole and place in the oven.
Bake the rice without stirring for 25 minutes.  While the rice
is baking, melt the butter in a small skillet.  Add the
mushrooms and cook them for 3 minutes until they are evenly
browned.  Season with salt and pepper.  Uncover the rice and add
the mushrooms.  Toss with the rice using 2 forks.  If the rice
is not tender and the liquid has not completely evaporated, bake
the rice uncovered for 5 to 10 minutes more.  In the last few
minutes add the sausages to the casserole and heat them through.
 Remove the rice from the oven, garnish with hard-boiled eggs
and pimiento strips and serve directly from casserole.  From
"Seasonal Kitchen" by Perla Meyers.

Makes 6 servings

 * DeLuxe2 1.25 #12403 * Think education is expensive?  Try ignorance.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20592                                        Date: 04-16-94  01:09
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 11
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
                     Salmon & Mushroom Quiche

1       ea 9" pastry crust
1       c  heavy cream
3          eggs
           salt & freshly ground
           -white pepper
           freshly grated nutmeg
3       T  butter
2       T  finely minced scallions
1/4     lb finely diced, cleaned
           -mushrooms
1       c  cooked, flaked salmon
1       ds lemon juice
2       t  finely minced fresh dill
2       T  finely grated Gruyere or
           -Swiss cheese

Preheat oven to 375 degrees.  Partially bake crust.  While it is
baking, mix the cream and eggs in a mixing bowl.  Season with
salt, pepper and a pinch of nutmeg and reserve.  In a skillet,
melt the butter.  Add the scallions and mushrooms and cook the
mixture for 5 or 6 minutes or until all moisture has
evaoporated.  Add the flaked salmon and heat through, adding a
dash of lemon juice and the dill.  Spreak mixture into the
partially baked crust.  Pour the cream and egg mixture over the
salmon and top with grated cheese.  Bake the quiche for 35 to 40
minutes or until lightly browned.  Test with a toothpick, which
should come out dry.  Serve the quiche as soon as possible.  It
can be reheated in a 250 degree oven for 25 to 30 minutes if
baked ahead.  From "Seasonal Kitchen" by Perla Meyers.

Makes 4 servings

 * DeLuxe2 1.25 #12403 * With friends like these, who needs hallucinations?

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20593                                        Date: 04-16-94  01:10
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 13
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
                      Salmon Steaks Zingara

3       T  butter
1       md onion, finely chopped
1          carrot, finely sliced
1          celery stalk, chopped
6       c  water
1          lemon, cut in half
1          Boquet Garni
6          peppercorns
3       T  white wine vinegar
6          salmon steaks, cut 3/4"
           -to 1" thick
           salt & freshly ground
           -white pepper
___--sauce
2       sm zucchini
1       T  olive oil
3          tomatoes, peeled, seeded
           -and chopped
1          green bell pepper,
           -minced
2          garlic cloves, minced
1       T  mild curry powder
2          hard-boiled eggs,
           -chopped
2       T  minced fresh chives
3       c  mayonnaise
1          lemon, juice of
___--garnish
3          hard-boiled eggs, halved
           rolled anchovy filets
           watercress

In a flameproof baking dish, melt 2 T of butter and add the
sliced and chopped vegetables.  Saute them without browning for
5 minutes.  Add the water, lemon, Boquet Garni, peppercorns and
vinegar.  Bring to a boil, then simmer, covered for 12 minutes.
Season the salmon steaks, wrap each one in cheesecloth and place
them in the bouillon.  Cover and bring to a boil.  Then reduce
the heat and simmer for 12 minutes.  Cool the steaks in the
bouillon.  Remove the salmon carefully from the bouillon, unwrap
and place on a serving platter.  Chill; top with the following
sauce:  In a casserole, bring 4 c salted water to a boil.  Add
the zucchini and parboil for 5 minutes or until they are barely
tender.  Remove them from the water and, as soon as they are
cool, cut them into 1/4" slices and reserve.  Heat the olive oil
in a small skillet and add the tomatoes, green pepper, garlic
and curry powder.  Cook the mixture until all the moisture has
evaporated.  Remove it from the fire.  Add the chopped
hard-boiled egg and the chives.  Bind the mixture with
mayonnaise.  Add lemon juice and sliced zucchini.  Correct the
seasoning and chill again until serving time.  To serve, pour
the sauce over the salmon steaks, garnish with the halved
hard-boiled eggs, anchovy filets and watercress.  From "Seasonal
Kitchen" by Perla Meyers.

Makes 6 servings

 * DeLuxe2 1.25 #12403 * What if people had to walk like they drive?

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20594                                        Date: 04-16-94  06:37
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 14
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
                Coquilles Saint-Jacques Printanier

___--bouillon
1       c  white wine
1       c  water
1          carrot
1          celery stalk
1          whole peeled onion stuck
           -with a clove
1       lg bouquet garni
8          peppercorns
2          whole garlic cloves,
           -peeled
1/2     t  salt
1       pn freshly ground white
           -pepper
1 1/2   lb bay or sea scallops
___--sauce
2          egg yolks
1       t  dry English mustard
2       t  Dijon mustard
1       c  heavy cream
6       T  sweet butter
3       T  flour
1       lg lemon, juice of
           salt & freshly ground
           -white pepper
___--vegetables
1       c  cooked julienned carrots
1       c  fresh peas, cooked until
           -barely tender & drained
1       c  small white onions,
           -cooked tender & drained
___--optional
2       T  finely chopped mixed
           -herbs (fennel, parsley,
           -and chervil)

Bouillon: Combine all bouillon ingredients, except scallops, in
an enamel casserole.  Bring the mixture to a boil, and simmer
covered for 20 minutes.  Add the scallops, cover the casserole
and simmer for 5 minutes.  With a slotted spoon, remove the
scallops to a side dish.  Keep them warm in a little bouillon. 
Strain rest of bouillon and reduce it over high heat to 1 1/2
cups. 
Sauce: In a mixing bowl, combine the egg yolks with the dry
and the Dijon mustards.  Add the heavy cream and whisk until the
mixture is well blended.  In a heavy saucepan, heat 4 T butter.
When it is very hot, add the flour and cook it for 2 or 3
minutes, stirring constantly.  Be sure not to brown it.  Add the
1 1/2 cups hot bouillon (reserved above) and whisk the mixture
until it thickens.  Simmer the sauce for 8 to 10 minutes,
whisking it several times.  Add the egg and cream mixture; do
not let the sauce come to a boil or it will curdle.  Off the
heat, add the lemon juice, salt and pepper, and beat in 2 T
butter.
Place the scallops in a serving dish together with the cooked,
well-drained vegetables.  Pour the sauce over the entire dish,
sprinkle with mixed herbs and serve.  From "Seasonal Kitchen" by
Perla Meyers.

Makes 6 servings

 * DeLuxe2 1.25 #12403 * Never sleep with anyone crazier than yourself.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20595                                        Date: 04-16-94  06:38
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 15
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
                     Sea Scallops A La Creole

1       c  dry white wine
1       c  water
1       lg bouquet garni
2          celery stalks
6          peppercorns
1          onion stuck with a clove
1       t  salt
2       lb fresh sea scallops
___--marinade
2          lemons, juice of
1       T  wine vinegar
6       T  olive oil
1       t  dry mustard
1       t  Dijon mustard
1       sm red onion, thinly sliced
1          bay leaf
1/2     c  sliced Greek olives
1          whole unpeeled lemon,
           -thinly sliced
3       T  finely chopped pimientos
2       T  finely chopped parsley
1          garlic clove, finely
           -minced
           salt & freshly ground
           -black pepper to taste
1       pn cayenne

This dish is at its best prepared the day before serving.
In a large enamel saucepan, combine the wine, water, bouquet 
garni, celery stalks, peppercorns, onion and salt.  Bring the
mixture to a boil, then simmer partially covered for 30 minutes.
 Add the scallops and cook for 5 minutes over low heat.  Drain 
and cool.  In a serving bowl, combine the lemon juice, vinegar
and oil.  Add the dry and Dijon mustards and whisk the dressing
until it is very smooth.  Add the scallops, sliced onion, bay
leaf, olives, lemon slices, pimientos, parsley, garlic, salt,
black pepper and cayenne.  Carefully blend the scallops in the
dressing and chill until serving time.  Serve with crusty bread
and a bowl of sweet butter.  Variations:  You can use 1 lb of
scallops and 1 lb cooked shrimp.  From "Seasonal Kitchen" by
Perla Meyers.

Makes 6 servings

 * DeLuxe2 1.25 #12403 * <<               Tag-free Zone                 >>

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20596                                        Date: 04-16-94  06:40
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 16
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
                Asparagus in Lemon 'n' Herb Sauce

20         asparagus stalks up to..
30         stalks
3          egg yolks
1       t  cornstarch
1          lemon, juice of
1       c  warm chicken stock
           salt and freshly ground
           -white pepper to taste
___--optional
1       T  finely minced chives
1       T  finely minced dill

Clean the asparagus, removing the tough ends.  Tie the stalks in
bundles.  Bring 3 quarts of salted water to a boil in a large
casserole.  Drop the asparagus into the boiling water and cook
until tender; be sure not to overcook.  The stalks should still
be slightly crisp.  As soon as the asparagus is done, run it
under cold water.  Keep warm while making the sauce.  In a small
heavy saucepan, combine the egg yolks and cornstarch.  Add the
lemon juice and whisk until the mixture is quite smooth.  Add
the warm stock and place the saucepan over medium heat.  Cook
the sauce until it is quite thick, whisking vigorously all the
time.  As soon as the sauce has the consistency of a custard,
remove the saucepan immediately from the heat and continue
whisking until the sauce has cooled.  Season the sauce with salt
and pepper and add the chives & dill (optional).  Place the
asparagus on a serving platter and spoon the sauce over it
without covering the tips.  Serve immediately.  From "Seasonal
Kitchen" by Perla Meyers.

Makes 4 servings

 * DeLuxe2 1.25 #12403 * "Cure for a sore throat: cut it." - A. Hitchcock

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20597                                        Date: 04-16-94  06:41
  From: Terri Woltmon                                Read: Yes    Replied: No 
    To: All                                          Mark:                     
  Subj: Spring Recipes - 17
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
                        Danish Crab Salad

1       lb lump crabmeat
2          cucumbers
           salt
2       c  sliced radishes
           lemon juice to taste
           freshly ground white
           -pepper
3/4     c  mayonnaise
1/2     c  sour cream
2       T  finely chopped chives
1       t  horseradish
___--garnish
3          hard-boiled eggs, sliced
           whole radishes
           watercress

Pick over the crabmeat to remove bones.  Peel the cucumbers,
halve them lengthwise and scrape out the seeds.  (This is best
done with a grapefruit spoon or a melon-ball cutter.)  Cut the 
cucumbers into fine 1" matchsticks and put them in a colander.
Sprinkle with salt and let them drain for one hour.  Dry then
with paper towels.  Put the crabmeat into a salad bowl.  Add the
radishes and cucumbers.  Sprinkle with lemon juice, salt and
pepper.  Combine the mayonnaise, sour cream, chives,
horseradish.  (Squeeze the liquid out of the horseradish in the
corner of a napkin.)  Carefully combine the dressing with the
salad.  Chill well before serving.  Garnish the bowl with sliced
eggs, radishes and watercress.  Serve with thin-sliced buttered
black bread.  From "Seasonal Kitchen" by Perla Meyers.

Makes 6 servings

 * DeLuxe2 1.25 #12403 * Man is the only animal that blushes.  Or needs to.

-!- Maximus 2.01wb
 ! Origin: SCTC Bulletin Board (1:203/50)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20701                                        Date: 04-15-94  21:01
  From: Mike Coticchio                               Read: Yes    Replied: No 
    To: Gary Wiemer                                  Mark:                     
  Subj: Stromboli and calzon
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
GW>  AC> A stromboli is a filled turnover made by filling pizza dough with
GW>  AC> cheese, sauces, etc. It's folded in half (half moon shaped) and then
GW>  AC> baked. A calzone is the same except it's deep fried instead of baked.

GW> Ok, that's a new one on me.  I have a feeling this could be as big a fuss
GW> as chilli.  Should we add if these (and pizza) should be eaten with the
GW> hands or knife and fork.  I personally have never seen a calzone fried.
GW> What you call a stromboli is my calzone except the sauce is more often
GW> dumped over the calzone than baked inside.

Here in NY (at least), a calzone is more like the filled turnover
described above, while a stromboli looks more like a jelly-roll.

Here's a recipe for calzone, adapted from "A Taste of Italy" by
Antonio Carluccio (ISBN 0-316-12858-9). The instructions are a bit
vague at times, but that's fairly typical of REAL Italian cooking
<g>

-------------------------------------------------------------------
Calzone Imbottito (Stuffed Pizza)

(makes 4 calzone)

1 lb pizza dough (use your own recipe, or substitute 1 lb frozen
pizza dough. If you're really desperate, frozen bread dough will
work...)


Filling:
  4 oz mozzarella
  1C ricotta
  4 oz cooked ham
  2 T freshly grated Parmesan cheese
  2 eggs, beaten
  4 fresh basil leaves, chopped
  salt and freshly ground black pepper
  a little milk for glazing

1. Make the dough as described in the basic recipe
2. Cut the mozzarella and the ham into strips.
3. Beat the eggs (keeping a little aside for sealing the dough
   envelopes) and add the Parmesan cheese, basil, a pinch of salt
   and 2 or 3 grinds of black pepper. Mix this in with the ricotta,,
   mozzarella and ham so as to form a reasonably soft paste.
4. Preheat the oven to 425 F (220 C)
5. Divide the dough into 4 balls. Flatten these one at a time,
   forming a small pizza 1/2 inch thick.
6. Place these on a dry cloth and put a quarter of the filling on
   half of each pizza.  Cover the filling by folding the pizza in
   half, and seal it by wetting the edge with a little beaten egg
   and pressing a fork on the join.
7. Brush the dough over with a little milk.
8. Place the calzone on a well-oiled baking tray and bake for about
   15 minutes, until golden brown.
-------------------------------------------------------------------

I don't have a recipe for stromboli, but I DO make a mean sausage
bread which is very close to it, if you're interested...

-!-
 * RM 1.3 B0032 * Power corrupts.  Absolute power is kind of neat.

-!- DB 1.58/003416
 ! Origin: SOM Premium Info Network (516)536-8723 (1:107/276@fidonet)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20606                                        Date: 04-12-94  14:28
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Lindsey Jones                                Mark:                     
  Subj: trifle recipe
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi there Lindsey,

 LJ> was sinful so it has her approval......Patti's loosing weight so I don't
 LJ> have much chance of this being made right now....as usual I'll have to
 LJ> wait until we have company! What I want to ask you, what is the  "no" in
 LJ> the quantity?
 That's ok, you wouldn't get it here either :) This recipe was taken
 from my working data base and all recipes are put in the proper format
 for chef's "no" means number, you may see "pax" as well, means people.

 -Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Moroccan Salmon with Lemon salsa and citrus couscous
Keywords:  middle east, fish, seafood, s, main
Serving: 4 pax
4 x 160g salmon fillets or cutlets
500 ml orange juice
1 ts ground cinnamon
500 g couscous
75 g raisins
100 g soft butter

Preserved Lemon Salsa;
3 small lemons, fresh or preserved
250 ml water
60 g sugar
1 red onion
2 ts ground ginger
1/2 ts ground cumin
1 tb red wine or sherry vinegar
2-3 tb extra virgin olive oil

Moroccan Marinade:
1/2 bunch coriander
1/2 bunch italian parsley
300 ml olive oil
1 tb turmeric
2 ts ground cumin
1 1/2 tb sambal oelek
100 mlk indian mango chutney
2 1/2 tb lemon juice
2 tb soy sauce

Begin salsa 24 hours in advance if using fresh lemons.  Wipe
lemons with cloth and cut into eighths lengthways.  cover
with water in pan and boil for 3 mins.  Drain and soak in
cold water for 1 hour.  Combine the water and sugar and boil
until sugar is dissolved.  Add lemons and simmer for 20 mins
or until tender.  Remove from heat and let lemons cool in
liquid.
The next day remove lemons from syrup.  If you have bought
preserved lemons take up the recipe here.  Discard flesh and
cut skin into long, thin strips.  Slice onion finely and add
rest of salsa ingredients.  Mix.
To prepare marinade, process coriander and parsley leaves
with 250 ml of the oil, turmeric, cumin, sambal oelek,
chutney, lemon juice and soy sauce.  Resrve one-third and
pour the rest over salmon.  Marinate for 1 hour, turning
frequently.
Cook salmon on preheated oiled barbecue grill or in frying
pan.  Remove just before its ready and sit, loosely covered,
for 5 mins in a warm place.
While fish is resting bring orange juice, cinnamon and rest
of oil to boil.  Add couscous and raisins.  Remove from heat
and leave for approx 3 mins until swollen.  Stir in butter
with a fork and fluff.
Put mounds of couscous on 4 plates.  Place salmon half on,
half off couscous, sprinkle with a little reserved marinade
and place salsa on side.
Note * either buy preserved lemons for the salsa or make the
day before as per this recipe.
Iain Hewitson  "A Cooks Journey"
Posted by Sherree Johansson

-End Recipe Export-

Bye for now.......Sherree

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20605                                        Date: 04-12-94  14:14
  From: Sherree Johansson                            Read: Yes    Replied: No 
    To: Jim Speerbrecher                             Mark:                     
  Subj: Re: Vegemite
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi there Jim,

 JS>  Just one...  I'm still not sure what part of the store to look in, i.e.
 JS> with the sauces, or relishes, or whatever.
 Have a look at where they keep the peanut butter, in Aus it's usually
 there, we can't be too different in the thinking. :)

 JS>  I wonder...  Maybe I should try it with my bagels and cream cheese....
 Try ordinary cheese, might taste better :)

 -Begin Recipe Export- QuikBook version 0.96 Beta A

Title: STICKY CHOCOLATE PUDDING
Keywords: pudding, hot, functions, s, dessert, arabian
    4-6 PAX          GOURMET MAY 93
    plain flour                         125 g
    cocoa powder                        2 tb
    baking powder                       1 ts
    caster sugar                        1 c
    brown sugar                         1/2 c
    milk                                1/2 c
    butter melted                       40 g
    dark rum                            2 tb
    cocoa powder sifed                  1/4 c
    espresso strength coffee            2 tb
    cream to serve
    1 quantity of chocolate cream to serve

    CHOCOLATE CREAM:
    cocoa powder                                         1 tbsp
    espresso strength coffee             2 tb
    egg yolks                            4 no
    caster sugar                         1/4 c
    milk                                 1 c
    orange rind                          2 strips

  Sift flour into a bowl with cocoa, baking powder and a pinch of salt.  Mix
  in 1/2 cup caster sugar, 1/4 cup brown sugar and make a well in the centre.
  Gradually mix in combined milk, melted butter and half the rum, beating
  until smooth.  Pour the batter into a deep, lightly buttered, 2 litre oven
  dish.  Combine remaining sugars with cocoa and sprinkle over the batter.
  Mix coffee and remaining rum with 1.1/3 cups hot water and pour evenly over
  surface of pudding.  Bake at 180c for 50 mins, or until sponge is firm to
  the touch and cooked when tested with a skewer.  Serve hot with cream and
  chocolate cream.
  Chocolate cream:  mix cocoa with coffee to form a smooth paste.  Whisk egg
  yolks with caster sugar until thick and pale.  Gently heat milk with the
  orange rind until it is steaming steadily, then gradually whisk into egg
  and sugar mixture.  Stir in cocoa paste.  Pour into a heavy based saucepan
  and cook over med heat, stirring constantly, until mixture thickens enough
  to coat the back of spoon.  Strain into a bowl and cover closely with
  plastic wrap to prevent a skin from forming.  Serve warm with the chocolate
  sticky pudding.  Makes about 1.1/2 cups.
  Note** this also makes and excellent accompaniment to poached or grilled
  fruits.
        Posted by Sherree Johansson

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

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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20685                                        Date: 04-16-94  00:27
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Katherine Walden                             Mark:                     
  Subj: Vegetarian 1/3 CR*1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
 -=> On 13 Apr 94  09:06:00, Katherine Walden <=-
 -=> spoke to All about Veggie Recipes wanted <=-

 KW> Hi
 KW> I am looking for some easy veggie side dishes or even main course
 KW> vegetarian dishes that do not include lentils, soya bean or tofu (
 KW> allergies...) Thanks
 KW> Oh... any healthy ones, without cream sauces, etc would be

 Since you did not rule out all beans, I can find some that fit.

MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Polo Havidge Loobia (Rice Pilau With Carrot And Red Kidne
 Categories: Rice, Beans, Vegetarian, Persian
      Yield: 1 servings
 
    1/3 c  Dried red kidney beans
    1/2 lb Carrots, cut into 1/4-in
           -cubes
    1/2 ts Sugar
      5 tb Corn oil
  4 1/4 c  Water
      2 c  Raw rice, covered with
           -lightly salted water
           -for 1/2 hour
      1 md Potato, peeled and cut into
    1/4    -in thick slices
      1 tb Water
    1/2 ts Ground cinnamon
 
  There are variations of variations in the artful combinations of
  Persian rice.  Here is one that, with very few ingredients, manages to
  encompass a wide range of seasonings and flavors.
  
  1.  Cover the beans with water and soak them overnight.  Drain.  Cover
  the beans with water again and cook, covered, over moderate heat until
  they are soft but still whole, about 1/2 hour.  Drain and set aside.
  
  2.  Put the carrots, sugar, 1 tablespoon of the oil, and 1/4 cup of
  the water into a pan and cook over low heat for 5 minutes, or until
  the liquid evaporates.  Be careful not to burn the carrots.  Set
  aside.
  
  3.  Bring the remaining 4 cups of water to a boil in a pan.  Drain
  nearly all the water from the rice and add the rice to the boiling
  water.  Cover the pan and cook over moderate heat for 10 minutes.
  Drain, run the rice under cold water, and drain again.
  
  4.  Put 2 tablespoons of the remaining oil in a pan large enough to
  spread out the potato slices flat on its bottom.  Sprinkle over this
  the 1 tablespoon of water.  All the other ingredients are to be added
  in layers as follows: Add 1/2 cup of the rice over the potatoes.
  Cover this with the carrots and a few sprinkling of the cinnamon.
  Cover with the beans.  Continue in this manner, one layer after
  another, ending with beans.  Sprinkle cinnamon lightly over each
  layer.  Shape the top layer into a pyramid.
  
  5.  Cover the pan and cook over low heat for 10 minutes.  Sprinkle the
  balance of the oil (2 tablespoons) over the top and cover the pan with
  paper kitchen towels and the pan cover.  Continue to cook over low
  heat for 15 minutes more.  The rice, carrots, and beans will be cooked
  through and the potato and oil will develop their own crisp crust on
  the bottom.
  
  Serve warm.  Serve 4 to 6 with other dishes.
  
  Recipe:  "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright
  1992  Published by Donald I. Fine, Inc., New York, N.Y.
  
  [> Be Seeing You -- DPileggi in Houston, Texas
    From: D. Pileggi
MMMMM
 



... Shipwrecked on Hesperus in Maryland. 23:24:49 15 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20686                                        Date: 04-16-94  00:25
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Katherine Walden                             Mark:                     
  Subj: Vegetarian 2/3 CR*
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v7.07
 
      Title: Ful Nabed (Egyptian Bean and Vegetable Soup)
 Categories: Soup, Egyptian, Beans, Vegetable, Vegetarian
   Servings:  6
 
      1 c  Chopped onions
      2 x  Garlic cloves, pressed
    1/4 c  Olive oil
      1 ts Ground cumin seeds
  1 1/2 ts Sweet Hungarian paprika
    1/4 ts Cayenne
      2 x  Bay leaves
           Large carrot, chopped
      1 c  Chopped fresh tomatoes
  3 1/2 c  Vegetable stock
      2 c  Canned or cooked fava beans
    1/4 c  Chopped fresh parsley
      3 tb Fresh lemon juice
           Salt and freshly ground
           Black pepper to taste
           Fresh mint leaves (optional)
 
  A popular Egyptian soup, Ful Nabed is simple and nutritious.
  
  In a large soup pot saute the onions and garlic in the olive oil until the
  onions are translucent.  Add the cumin, paprika, cayenne, bay leaves, and
  carrots and cook on medium heat for 5 minutes.  Stir in the chopped
  tomatoes and vegetable stock and simmer until the carrots are tender,
  about 15 minutes.  Finally, add the cooked fava beans and the parsley and
  lemon juice.  Add salt and pepper to taste.
  
  Ful Nabed can be served with Pita Bread and garnished with fresh mint
  leaves.
  
  Source:  Sundays at Moosewood Restaurant
  Typed by Dale & Gail Shipp, Columbia Md.
 
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Fava Bean Burgers
 Categories: Beans, Vegetarian, Burger, Boat, D/g
      Yield: 7 patties
 
      1 c  Multi grain oats
    1/8 c  Bran
    1/4 c  Wheat germ
    1/3 c  Dry potato flakes
    3/4 c  V-8 juice
      1    Egg
      1 cn Fava beans - 19 oz. drained
      1 c  Carrots; shredded
    1/2 c  Onion; finely chopped
    1/4 c  Green pepper; finely chopped

MMMMM---------------------SPICES (REGULAR OPTION)--------------------------
    1/8 ts Garlic powder
    1/8 ts White pepper
    1/4 ts Orenago
    1/4 ts Basil
    1/4 ts Rosemary
    1/4 ts Ground sage
      4 ds Tabasco
 
  Place Oats, potato buds, bran, wheat germ in bowl and mix with the V 8.
  Let stand for 15 minutes.  Stir in egg and spices.
  
  Drain Fava beans, place in small bowl and  mash with a fork.
  
  Mix vegetables, oat mixture and beans in medium bowl until well blended.
  
  Press firmly into 1/4 lb hamburger press.
  
  Lightly oil non stick fry pan and fry over med heat (325 if using electric
  fry pan) for approximately 8 minutes per side or until browned and crisp.
  
  Place on cake rack over cookie sheet and bake for 20-30 minutes so inside
  of burger gets set.  Or make thiner burgers.
  
  Cool, wrap individually, freeze.
  
  Spices can be changed to Cajun, Indian, Italian, Mexican
  
  Adapted from recipe of Elizabeth Rodier
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
MMMMM
 
 


... Shipwrecked on Hesperus in Maryland. 23:25:49 15 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20687                                        Date: 04-16-94  00:26
  From: Dale Shipp                                   Read: Yes    Replied: No 
    To: Katherine Walden                             Mark:                     
  Subj: Vegetarian 3/3 CR*1
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
MMMMM----- Recipe via Meal-Master (tm) v8.00
 
      Title: Meatless Chili
 Categories: Main dish, Vegetarian, Chili
      Yield: 1 servings
 
      1 md Green pepper, chopped
      1 md Onion, chopped
      3    Cloves garlic, minced
      1 tb Vegetable oil
      2    (14 1/2 ounce) cans
           -mexican-style tomatoes,
           -including liquid
      1    (15 ounce) can kidney
           -beans, drained and rinsed
      1    (15 ounce) can pinto beans,
           -drained and rinsed
      1    (11 ounce) can whole-kernel
           -corn, drained
  2 1/2 c  Water
      1 c  Uncooked rice
      2 tb Chili powder
  1 1/2 ts Ground cumin
 
  Saute green pepper, onion and garlic in oil in 3-quart saucepan or
  dutch oven over medium-high heat for 5 minutes, or until tender.  Add
  tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder
  and cumin; stir well.  Bring to a boil.  Reduce heat; cover and simmer
  30 minutes, stirring occasionally.  Makes 6 servings.
  
  Per serving:  Calories: 324     Fat: 4.1 g    Cholesterol: 0 mg
  Sodium: 915 mg     Percent calories from fat:  11.5%
  
  Recipe source:  USA Rice Council
  
  From: Lynne Presley
 
MMMMM
 


... Shipwrecked on Hesperus in Maryland. 23:26:40 15 Apr 94
-!- Blue Wave/Max v2.12
 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20632                                        Date: 04-16-94  09:27
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Katherine Walden                             Mark:                     
  Subj: Veggie Recipes wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Kath:
KW>I am looking for some easy veggie side dishes or even main course vegetarian
KW>dishes that do not include lentils, soya bean or tofu ( allergies...)

Title: Italian-style Broccoli
Keywords: Broccoli, Italian, Vegetable

Ingredients:
1 1/2 - 2 lb broccoli, in florets       1 tablespoon olive oil
1 clove garlic, minced                  1 small dried hot red pepper, crumbled
2 tablespoon dry white wine
Directions:
Steam broccoli 10 minutes, or until tender and still bright
green.  Refresh under cold water.
Heat olive oil over medium heat and saute garlic and res
pepper 2 minutes.  Add broccoli and wine and saute,
stirring, another 3 to 5 minutes.  Serve.

-End Recipe Export-

KW>Oh... any healthy ones, without cream sauces, etc would be appreciated, as w
KW>as any healthy salad recipes as well. ( no jello recipes please!0

You might be a little more specific about what you do want. - Earl
 * SLMR 2.0 *


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20640                                        Date: 04-15-94  21:24
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Katherine Walden                             Mark:                     
  Subj: Veggie Recipes wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 13, 1994, Katherine Walden wrote to All:

KW> I am looking for some easy veggie side dishes or even main
KW> course vegetarian dishes that do not include lentils, soya
KW> bean or tofu ( allergies...) Thanks

This is one that I like...

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

      Title: Vegetable Curry with Cashews
 Categories: Main dish, Vegetarian, Curries
      Yield: 4 servings

      1 tb Ghee
      2    Garlic cloves, chopped
    1/4 ts Cayenne
      2 ts Coriander
      1 ts Cumin
      1 ts Turmeric
      1    3/4" piece of ginger, sliced
      2 md Eggplants
      1 sm Cauliflower, divided into
           -- florets
      2 md Potatoes, diced
      4 oz Green beans, chopped
      1    Fresh green chili, chopped
      2 oz Grated coconut
      4 oz Boiling water
      1 lb Tomatoes, skinned & chopped
           Salt
      4 oz Toasted cashews

  Heat ghee in large skillet & fry the garlic & spices for 3 to 4
  minutes, stirring frequently.

  Blanch eggplants in boiling water for 4 to 5 minutes.  Drain & dice
  them.

  Add all the vegetables, including the chili, to the pan.  Fry gently
  for 7 minutes, stirring to mix thoroughly.  Dissolve grated coconut
  in the boiling water & mix with vegetables.  Add tomatoes, cover &
  cook for 20 minutes.

  Just before serving, stir in toasted cashews & serve over rice.

  Sarah Brown's Vegetarian Cookbook
  From: Mark Satterly

MMMMM



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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20641                                        Date: 04-15-94  21:30
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Katherine Walden                             Mark:                     
  Subj: Veggie Recipes wanted
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
I've also been meaning to try this one too..


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

      Title: Fettuccine with Tomato-Avocado Sauce
 Categories: Pasta, Main dish, Vegan
      Yield: 4 servings

      1 tb Olive oil
      1 md Onion; finely chopped
      2    Garlic cloves; minced
      1    Fresh hot chile pepper
           -- seeded and minced
      4 md Tomatoes
           -- cut into 1/2-inch cubes
    3/4 ts Fine sea salt
    1/8 ts Freshly ground black pepper
    1/2 c  Chopped fresh cilantro
           -- Optional
     12 oz Fettuccine made without eggs
      2 md Ripe avocados
           -- peeled, stone removed,
           -- and cut into 3/4" cubes
      3 tb Extra virgin olive oil
      2 tb Freshly squeezed lime juice

  Heat the 1 tablespoon olive oil in a large skillet over medium heat.
  Add the onion, garlic, and chile pepper, and cook until softened,
  about 5 minutes.  Add the tomatoes, salt, and pepper and cook,
  stirring often, until the sauce has thickened slightly, about 10
  minutes.
 
  Remove from the heat, and stir in the cilantro. Keep warm.
  Meanwhile, in a large saucepan of lightly salted boiling water, cook
  the noodles until just tender, about 8 minutes.  Drain well and
  transfer to a warmed serving bowl.
 
  Add the tomato sauce, avocados, extra-virgin olive oil, and lime
  juice. Toss to mix well, and serve immediately.
 
  * Source: May All Be Fed - by John Robbins
  * (Including recipes by Jia Patton and Friends)
  * Typed for you by Karen Mintzias

MMMMM



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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20698                                        Date: 04-16-94  22:43
  From: Manny Rothstein                              Read: Yes    Replied: No 
    To: Earl Shelsby                                 Mark:                     
  Subj: Venison Ragout CR
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hi Earl,

Since I knew that you like wild game recipes, I thought that I would
post this one to you. It may seem a little strange to you, but here
in California, we don't serve ragouts with beans mixed in. On the
side perhaps, but never mixed in. It just goes against the code of
the west. <G>


      Title: Venison Ragout With Red Onions (L A Times)
 Categories: Game, Stew, L a times
      Yield: 6 servings

    1/4 c  Flour
  1 1/4 ts Salt
           Pepper, fresh ground
      2 lb Venison stew meat, trimmed,
           - cut into 3/4-inch cubes
      2 tb Butter
           Oil
      1 lg Red onion, thinly sliced
      2 lg Garlic cloves, minced
  1 1/4 c  Ruby Port
  1 1/4 c  Beef broth
      1 c  Dried cranberries
  1 1/2 ts Sugar
           Dash allspice
    1/2 lb Small mushrooms, trimmed &
           - quartered
           Typed by Manny Rothstein

     Ragouts are thick, well-seasoned stews. Here, the
  ragout is a tart-sweet mix of venison, ruby Port and
  dried cranberries, perfect seasonal dinner party food.
  Stewing beef can be substituted for the venison.

     Combine flour, salt and pepper in plastic food bag.
  Pat meat dry with paper towels. Toss meat with
  seasoned flour until evenly coated, shaking off excess
  flour. Remove meat and put remaining seasoned flour
  into 1 1/2 quart casserole.
     Heat 2 ts of butter and 2 tb oil in 12-inch
  non-stick skillet. When very hot, sear meat in 2
  batches on all sides, about 1 1/2 minutes, adding
  another 2 ts butter and oil as needed. Transfer seared
  meat to casserole. Toss meat with flour in casserole.
     Heat 2 more ts of butter and 2 more ts of oil in
  same skillet over medium high heat. When hot, add
  onion and garlic. Cook until onion is tender, about 4
  minutes. Add Port, beef broth, dried cranberries,
  sugar and allspice. Bring to boil. Pour over venison.
  Toss to mix well.
     Bake, covered, on center oven rack 1 1/2 hours at
  350 deg. Add mushrooms. Mix well. Continue to bake,
  covered, until meat is tender, about 30 to 60 min.
  longer. Adjust seasonings to taste. Can be made a day
  ahead and refrigerated or frozen up to 3 months.
  Reheat gently. Serve hot, spooned over mashed root
  vegetables (see recipe). Makes 6 servings.

     Each serving contains about: 396 calories; 769 mg
  sodium; 84 mg cholesterol; 15 grams fat; 13 grams
  carbs.; 27 grams protein; 0.76 gram fiber. L A Times,
  1/27/94, by Abby Mandel.

-----



-!- WM v3.10/93-0237
 ! Origin: Telecommuter WorkSystems (310)676-0492  (1:102/230.0)

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20633                                        Date: 04-16-94  10:01
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Les Brown                                    Mark:                     
  Subj: Wanted - Scalloped Potato
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
LB>        Hey, does anyone have the recipe for scalloped potatoes???
LB>We make the stuff out of the box and I love it...has a white sauce..
Try won of these:
-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Scalloped Potatoes No. 5
Keywords: potatoes

Ingredients:
1 can cream of celery or mushroom soup    1/4 cup milk
1/8 tsp black pepper                      1/8 tsp salt
4 cups potatoes, sliced                   1/2 cup onion, sliced
1 cup Cheddar Cheese, shredded            1 tbs margarine
dash of paprika
Directions:
Combine soup, milk, salt and pepper into a Pam sprayed 1 1/2 quart
shallow baking dish.  Arrange alternate layers of onion, potatoes, cheese
and soup mixture.  Dot with margarine.  Sprinkle with paprika. Cover and
bake for 1 hour at 375 degrees.  Uncover and bake another `15 minutes
until done.  Serves 4-6.

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

Title: Scalloped Potatoes No. 4
Keywords: potato, pa dutch

Ingredients:
6 raw potato, thinly sliced       1 cup milk
bread crumbs                      butter
salt & pepper
Directions:
Put a layer of sliced potatoes in a buttered baking dish, sprinkle with
salt, pepper and bread crumbs. Dot with bits of butter. Repeat until
dish is filled. Pour on the milk and bake at 350-F about 1-1/2 hours.

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

Title: Scalloped Potatoes No.2
Keywords: potato

Ingredients:
17 lb  potatoes                    2 cup  onion, chopped fine
1 5/8  cup flour                   2 3/4  tbs  salt
2 1/8  tsp   pepper                2 1/8  cup   butter or margarine
5 1/4  qt    milk
Directions:
Heat oven to 350 degrees.  Wash potatoes, pare thinly and remove eyes.
Cut potatoes into thin slices.  In greased baking pan, arrange potatoes
in 4 layers, sprinkling each of the first 3 layers with onion, flour,
salt, pepper and dotting with butter. Sprinkle top with remaining
onions, salt and pepper and dot with butter.  Heat milk to scalding;
pour over potatoes. Cover and bake 30 minutes. Uncover and bake 60 - 70
minutes longer or until potatoes are tender.  Let stand 5 - 10 minutes
before serving.

-End Recipe Export-
 * SLMR 2.0 *


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20749                                        Date: 04-17-94  09:32
  From: Earl Shelsby                                 Read: Yes    Replied: No 
    To: Jerry Cagle                                  Mark:                     
  Subj: yogurt dill/cucumber mayo
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
Hello Jerry"
JC>        Does anyone have a recipe for Yogurt Dill Sauce and Cucumber
JC>Mayonaise. I'd sure appreciate receiving those if you've got them!

Don't have a cucumber mayonnaise recipe, but here is one for Yogurt Dill
Sauce:

-Begin Recipe Export- QuikBook version 0.96 Beta A

Title: Yogurt Dill Sauce
Keywords: saucef, saucem

Ingredients:
1/2 cup mayonnaise             1/2 cup yogurt
2 tbs dill, fresh              3 scallions, chopped
salt and pepper                1 tbs  capers - optional
Directions:
Mix all but the last optional ingredient, adding salt and pepper to
taste.  If you like, sprinkle capers over the top. Good with fish or
beef roast.

Use with Smoked Salmon.

-End Recipe Export-
 * SLMR 2.0 *


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

Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
  Msg#: 20818                                        Date: 04-17-94  20:26
  From: Karen Mintzias                               Read: Yes    Replied: No 
    To: Alan Sawyer                                  Mark:                     
  Subj: A Request?
ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ
-=> On Apr 14, 1994, Alan Sawyer wrote to All:

AS> Hi all.Can someone give me some nice stew or soup recipies?

Here are some, take your pick.  Split pea sounds good to me right now for some
reason... here are two variations:

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

      Title: SPLIT PEA SOUP
 Categories: Soups, Main dish
      Yield: 8 servings

      8 c  Water
      2 c  Green split peas
      1    Celery stalk
           - coarsely chopped
      1 lg Carrot; chopped
      1 sm Onion; chopped
    1/4 ts Ground thyme
      1 ds Red pepper
      1    Bay leaf
           Salt, pepper

  Combine water, peas, celery, carrot, onion, thyme, red pepper and bay
  leaf in large kettle. Season to taste with salt and pepper. Boil
  vigorously 20 minutes, then reduce heat, cover and simmer until split
  peas are tender. Press soup through fine sieve and reheat just to
  boiling point.
 
  Created by: Andersen's, Buellton, Calif.
 
  (C) 1992 The Los Angeles Times

MMMMM

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

      Title: SPLIT PEA SOUP WITH SPARERIBS
 Categories: Soups, Main dish
      Yield: 8 servings

      3 lb Spareribs
      8 c  Water
      1 lb Yellow or green split peas
      2    Celery stalks; cut in chunks
      3    Carrots; cut in chunks
      4    Leeks; trimmed and diced
      1 ts Hickory smoked salt
      1 ts Salt
    1/4 ts Ground thyme
      2    Bay leaves
     10    Parsley sprigs
     10    Black peppercorns

  Combine spareribs and water in large kettle. Bring to boil. Rinse and
  drain peas and add to ribs along with celery, carrots, leeks, smoked
  salt, salt and thyme. Tie bay leaves, parsley and peppercorns in
  small square of cheesecloth and drop into soup. Cover, reduce heat
  and simmer 3 to 4 hours or until soup is consistency of thin
  porridge. Add hot water from time to time if needed. Remove ribs from
  soup, strip meat off bones and return meat to soup. Adjust
  seasonings, if needed. Reheat if needed, remove bundle of herbs and
  ladle soup into hot bowls.
 
  (C) 1992 The Los Angeles Times

MMMMM

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