TSO COOKBOOK 1996 About the TSO Cookbook On June 30, 1999 TriState Online, a freenet in Cincinnati, OH closed. A popular message board there was the Recipe Exchange hosted by Mary Curtis. I have preserved here all the recipes and other messages. Navigating the Cookbook If you arrived at this location via a search engine, now enter your search term using the browser's "search on page" tool which is typically located in the "edit" option on the browser menu bar. That should bring you to what you were looking for. Because the recipes were entered randomly over the years, it is impossible to categorize them, hence the need to use the search method. To search for keyword(s) in the cookbook, you can utilize one of the local search engines on the cookbook home page. Because of its size, the cookbook is divided into the years the recipes were posted on the message board. Use the dropdown box below to view the recipes from other years. Cookbook Home Cookbook -1990 Cookbook -1991 Cookbook -1992-93 Cookbook -1994 Cookbook -1995 Cookbook -1997 Cookbook -1998 Cookbook -1999    TSO Cookbook -1996 ((( RECIPE EXCHANGE ))) 1) About The Recipe Exchange 2) Recipe Exchange Bulletin Board wwick@tso.cin.ix.net 01/01/96 09:47 754/10 1560 Subject: Re: tender roastYou are correct on both counts, th You are correct on both counts, the round top or bottom, as well as the rump are best braised, but many restaurants and cafeterias roast top and bottom rounds always employing slow roasting techniques, ie; low temp and long cook times. The meat is also enhnced if you allow it to hold at a lower temperature for an hour or so, to allow the meat to relax and continue the enzyme action that is occuring in the meat, breaking down the fibers. The round top and bottom is just below the rump on the cows hind quarters. It's a fairly lean cut, but is very flavorful when prepared carefully, as you apparently found out. The rib roast is up ahead of the loin, and is more highly marbled, and is girded with a fairly heavy fat cap, so roasting is perfect. --------------------------------------------------------- jmckee@tso.cin.ix.net 01/02/96 13:55 295/5 1546 Subject: Re: Non-alcoholic wine I've cooked with Ariel brand a couple times; it's recommended by Graham Kerr, and the dishes turned out OK, I guess. But it's not comparable for drinking; it tastes like what it is: boiled wine with water and fruit juice added. Ariel is available at Silverglade and Sons in Mt. Washington. --------------------------------------------------------- jibold@tso.cin.ix.net 01/02/96 15:02 277/9 Subject: Hazelnuts? Once again, I've seen Capriel's Cafe on TV, showing an apparently wonderful recpe for hazelnut torte. I have yet to find hazelnuts, ground, toasted, or otherwise, anywhere. And they sound so good! Anyone know where these elusive nuts can be found? thanks in advance. --------------------------------------------------------- Refd:1586 Refd:1588 steveo35@tso.cin.ix.net 01/02/96 15:58 168/3 1585 Subject: Re: Hazelnuts? I've always been under the impression that filberts and hazelnuts are the same thing, yet _nothing_ I've ever eaten that has hazelnuts in it tastes like a filbert. --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/02/96 17:59 451/7 Subject: Meiers non-alcoholic New Years Eve I was taking medication and was not in the mood for alcohol. We bought a bottle of Meiers sparkling grape Asti Spumante (sp) at the Party Source and it was fine for my husband who loves sweet wines. It was a little too sweet for me, I like wine that is a little bit drier, but it has promise and I will probably try some other flavors to cook with. There is nothing like a jug of Paisano wine for all purpose cooking. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 01/02/96 22:54 223/4 1585 Subject: Re: Hazelnuts? Try New World Food Shop on Ludlow in Clifton -- Hazelnuts are indigenous to our area. For all the Veggie fans out there I have a dynamite Native American recipe for hazelnut burgers -- they're kind of like croquettes. --------------------------------------------------------- kstrom@tso.cin.ix.net 01/02/96 22:58 276/4 Subject: Paisano Wines, etc. Am I mistaken in thinking that when one cooks with wine the alcohol is burned away and only the flavor remains? Seems to me for folks who want to abstain from DRINKING the non-alcoholic beverages are the order of the day but for cooking the old stand-bys should be fine. --------------------------------------------------------- Refd:1591 rwhitney@tso.cin.ix.net 01/03/96 08:44 525/7 Subject: Bourbon fudge We received a gift box of sinful bourbon fudge sent from the Trappist Abbey Gethsemani Farms in Kentucky - anyone have an approximate recipe for old fashioned fudge that uses bourbon, or does one just add it? Box ingredients list corn syrup - we used to think that was cheating, should just use butter and sugar and at soft ball stage (check threads in water, no new fangled thermometers) beat and at exact moment turn out into buttered pan- BUT we ended up with a lot of fudge that was either liquid or hardened sugar. --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/03/96 11:35 876/13 1589 Subject: Re: Paisano Wines, etc. I may be wrong about this but I like to cook with wine. I also don't want to drink the bottle after it has been opened and I want to keep the leftover wine in order to have wine to cook with another day. The reason I though I would try non-alcoholic wine is because I thought it would store better in the refrigerator. I have marsala wine that has been in my refrigerator forever. I should throw it away but I can't bring myself to. It cost a bundle when we bought it for a special dish, but I know that wine gets wierd after a few days or so. I did buy a bottle of port this Christmas, I think that keeps. In other words I want it to act like my gallon jug of vinegar, but when I bought gallon jugs of cooking wine at Squeri's I learned that that is very passe and ignorant and God knows I don't want to be passe and ignorant. What would people think? Mary Curtis --------------------------------------------------------- Refd:1592 Refd:1594 Refd:1596 jibold@tso.cin.ix.net 01/03/96 17:04 831/14 1591 Subject: Re: Paisano Wines, etc. I've used gallon--or somewhat smaller--bottles of wine, and kept them for days or even weeks to cook with. It worked well for me; I did get the less expensive stuff(screw on cap)Carlo somebody-or-other, and it didn't get too vinegary for quite some time. I'd trust your taste rather than the latest info--I'm sure there's a bit of a change early on after you open it, but I thought it remained good enough for awhile. . .unless Martha Stewart is dropping by. Perhaps my palate is just ignorant, though. I buy my burgundy in those cardboard boxes, now, and they really do keep for awhile. I guess they're pretty airtight, so I can have my occasional glass and not feel like I have to polish the bottle off in a hurry. I find the Franzia brand tolerable and inexpensive, tho I didn't care for their Cabernet Sauvignon. --------------------------------------------------------- Refd:1593 jmckee@tso.cin.ix.net 01/03/96 17:24 610/11 1592 Subject: Re: Paisano Wines, etc. Janet, you're right -- the "box wines" are more-or-less airtight and keep for a long, long time. Some of them are even rather good. They're an excellent answer for the cook who only uses wine occasionally. Mary, port will keep for quite a long time as long as the bottle is firmly stoppered and kept in a cool dark place. I think the same is probably true, to a somewhat lesser extent, of Marsala; but I wouldn't swear to it, as I've never used it... BTW, good, firm Bosc or D'Anjou pears are terrific poached whole in port, then served with a little sweet sauce of some sort or even just whipped cream. --------------------------------------------------------- wwick@tso.cin.ix.net 01/03/96 20:47 423/6 1591 Subject: Re: Paisano Wines, etc. Ikeep box wines in the pantry for cooking and occasional thirst quencher while I am cooking, and they keep well. My wife just got me one of those stoppers that pulls a vacumn when you pump this device that comes with it. I had a decent Merlot that tasted pretty good after a week, I also find that Marsala loses guite a bit after it's been opened, which is to bad, I don't like to drink it, but I love to cook with it. --------------------------------------------------------- Refd:1595 jibold@tso.cin.ix.net 01/04/96 04:20 300/5 1594 Subject: Re: Paisano Wines, etc. That reminds me of a pet peeve--I cannot get pears to ripen decently for me!! I love them poached in wine, but I buy the little hard buggers in good faith, and put them in the paper bag like I should, and once in a while they'll ripen, but often go from hard to rotten. Am I missing something? --------------------------------------------------------- rwhitney@tso.cin.ix.net 01/04/96 13:03 214/3 1591 Subject: Re: Paisano Wines, etc. Mary, those vacuum stopper things seemed to work for a while for me too, both for unrefrigerated red wines for a few days, and refrigerated white wines. Don't know about for gallon jugs for a long time though. --------------------------------------------------------- jibold@tso.cin.ix.net 01/06/96 00:22 406/7 Subject: Filet Mignon Not that I can afford them just now, but does anyone know a good place to get filet mignon? Are Kroger's good? Last year when I had a little play money, I ordered some meat from Omaha steaks, and I cooked up the last two filets for new Year's, with a little butter & parsley. MMmmm. I'm curious to know if there's that big a difference with this fancy mail order meat & Kroger's , or local places. --------------------------------------------------------- Refd:1598 Refd:1601 Refd:1603 Refd:1617 lparker@tso.cin.ix.net 01/06/96 11:41 859/16 1597 Subject: Re: Filet Mignon I do not know about Kroger's, or Thriftway but we have gotten them from three places that were pretty good. One was a meat shop here in Norwood that is now closed, or moved to I don't know where, the other is a Butcher shop in Downtown Mason that a good friend patronizes (they also make the only goetta that competes with homemade) and the third is MARKET DAY, which is a fund raising activity for many PTAs and churches. -- 10% of the price is tax-deductible! St Cecilia in Oakley, Holy Trinity in Norwood, Mason Heights and/or Heritage hill elementary schools are a couple I know of. Market day sells quality commercial stuff, We live on their chicken steaks, which I think are Tyson, marinated in whatever sounds good to us at the moment. I can get the name of the butcher shop, or MarketDay phone #s if you are interested. Lparker@TSO.CIN.IX.NET --------------------------------------------------------- dbtz@tso.cin.ix.net 01/06/96 16:56 384/7 Subject: Bourbon fudge I have a 1971 cookbook from the Willett family distillery in Bardstown, Ky. Their bourbon fudge recipe is a cooked fudge with 2 tbsps. bourbon added after the fudge has cooled. The fudge is then beaten approx. 5 minutes or until fudge begins to thicken. This may be similar to Trappist fudge. BTW, the Trappist fruitcake is simply heavenly! It's laced with plenty of bourbon. --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/06/96 17:32 1992/27 Subject: let's do lunch Yesterday my husband and I went downtown, parked in the underground garage for $1.00 and crossed over to Sixth Street to the Mallorca Restaurant (Next door to the Maisonnette. The Mallorca is an authentic Spanish Restaurant and behav like one. The service is wonderful and the food is marvelous. Our lunches began with lentil soup--very light but flavorful, just the way an appetizer soup should be so you don't get too filled up. The menu was incredible. I had the veal with almonds (Huge and wonderful) my husband had the monk fish. They asked him if he wanted olive oil and garlic on it and he said yes. I would suggest that either you pass on the olive oil and garlic or tell them to put it on lightly. It was more than we were used to but not a big deal. The fish itself was good. The vegetables are served table rice and they serve you spanish rice. There are also Saratoga Chips which are wonderful. I couldn't resist trying the flan for dessert. I love flan and wanted to see what theirs was like. It was the best dessert I have ever eaten. It had a liquer (sp) on top instead of the usual carmelized sugar and a semi-melted homemade caramel on the side. It was absolutely heavenly. I am going to try to duplicate it and if I do I will let you know how. I think the captain though I was from the newspaper the way I kept asking him questions. For example is this the same menu as in the evening--no. Anyway. Here is the crux of it. Our whole bill was $20.00. I don't know how much dinner would be but we are going to try to stay home a few days a week and fix our own lunch and do one lunch for the price of two this frigid January. In other words, instead of running to Frisch's or somewhere like that just to get out we will make our lunchtime an occasion. We went at one when the most office people were gone. Maybe I'll see you there one of these cold snowy afternoons and we'll share a glass of Spanish Madeira. Wow that sounds good. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 01/06/96 22:41 426/6 1597 Subject: Re: Filet Mignon My beloved housemate Michael picked up some marvelous filet migon at an Italian deli on Clough Pike in Anderson. All he can tell me is that it is right down the street from Ringler Tool Rental (he's a contractor!). Perhaps if you call Ringler they can direct you?! There are also great meat markets in Hyde Park Square, Mt. Lookout Square and in Wyoming. Also one (Huber's?) on Winto Road right near Brentwood Plaza. --------------------------------------------------------- kstrom@tso.cin.ix.net 01/06/96 22:44 72/1 Subject: Trappist Monks and Bourbon Do they know something we don't know about how to soothe the soul?! --------------------------------------------------------- wwick@tso.cin.ix.net 01/07/96 12:06 291/4 1597 Subject: Re: Filet Mignon You may wish to try Mairose Bros. in Hyde Park, there meats are excellent and when we want a special treat we get steaks there. You can call them ahead and they will cut them to your spec. They are between Erie & Observatory a block away from St. Mary's, I think the street is Monteith. --------------------------------------------------------- wwick@tso.cin.ix.net 01/07/96 12:23 852/12 Subject: Trappist Monks/Abbey of Gethsemane The posts about the bourbon recipes, Bardstown, and the wonderfull Trappist fruitcakes reminded me of my trip there this summer, with the family. Brother Jacob, a Trappist for the last 20 years had just finished 17 years of wrapping fruitcakes at the Abbey. He talked about the wonderful repitition of wrapping these cakes and doing tem perfectly, and my youngest son, said "weren't you bored"?, and Brother jacob smiled and said "no i was thinking about the book i wanted to write"! It's a neat place to visit if your ever in the bardstown area, not far from the Maker's Mark Distillery in Loretto KY, and yes Bourbon sems to find it's way into many recipes from that area. BTW Brother Jacob wrote his book, after thinking about it for 17 years, and it's called "Who Told You You Were Naked". Bardstown is really a nice area of Kentucky to visit. --------------------------------------------------------- Refd:1605 kstrom@tso.cin.ix.net 01/07/96 13:14 359/7 1604 Subject: Re: Trappist Monks/Abbey of Gethsemane Several of my clients have had very deep and moving experiences there-- the crew in residence certainly blows the concept of archaic "hair shirt" spirituality, eh? And yes, a place to go for a beautiful blend of the old ways and the new. Still, don't you wish they would publish a cookbook? Bourbon notwithstanding, the food is exquisite there. --------------------------------------------------------- Refd:1609 jibold@tso.cin.ix.net 01/07/96 16:35 2399/48 Subject: Hazelnut torte someone e-mailed me and asked for this recipe, so I thought it'd be nice to share it. It's from Caprial's Cafe(the cookbook), and I saw her make it on the TV show. It looked good, but I havent' made it yet myself. Triple Chocolate Hazelnut Torte 10 ounces bittersweet (plain) chocolate 1/2 cup unsalted butter (4 oz) 1/4 cup sugar 3 eggs, lightly beaten 1 cup unsweetened cocoa powder 1 cup ground hazelnuts 1/4 cup hazelnut liqueur(optional) 4 ounces white chocolate 2 1/4 cups heavy (double) cream Preheat the oven to 350 F. Line a 9-inch springform pan with aluminum foil. Place 4 ounces of the bittersweet chocolate and the butter in a medium stainless steel bowl. Place the bowl over a pot of barely simmering water, making sure that the bottom doesn't touch the water, and heat until the chocolate and butter are melted. Remove the bowl from the heat and mix in the sugar. Add the beaten eggs and mix thoroughly. Add the cocoa powder, nuts, and liqueur. Pour the mixture into the prepared pan. Bake for 15 to 20 minutes, or until a tester inserted in the center comes out clean. Set the cake aside to cool and then invert it onto a plate. Place the white chocolate and 1/4 cup of the heavy cream in a medium stainless steel bowl and place the bowl over the simmering water in the pot until the white chocolate has melted. Remove the bowl from the heat. Set the white chocolate aside to cool and thicken. Pour the white chocolate over the cooled cake and spread it to cover the top and sides. Set aside in the refrigerator. Melt the remaining bittersweet chocolate in a stainless steel bowl over the pot of simmering water. remove the bowl from the heat and set it aside. In an electric mixer on high speed, whip the remaining cream until it holds soft peaks. Fold about one third of the whipped cream into the melted bittersweet chocolate. Gently fold in the remaining whipped cream and pour the mixture over the cake, spreading it over the top and sides. Refrigerate the torte for at least 2 hours, or overnight. Serve the Triple Chocolate Hazelnut Torte chilled with whipped cream. When she made this on the program, I believe she omitted the hazelnut liqueur(wonder where you'd find that?)and said you could substitute Grand Marnier(sp?) or other liqueurs. If anyone makes it, let us know how it turns out! --------------------------------------------------------- Refd:1610 jibold@tso.cin.ix.net 01/07/96 16:40 771/17 Subject: Oven Element Burnout I have a serious problem here! My oven has ceased to function. The thermostat has been goofy for years, but with the aid of an oven thermometer, I've managed to use it. But a few days ago, I noticed it couldn't get up to any decent temperature. When I set it to where it would normally be 350 to 400, it sluggishly rose to 250, and took forver to do so. Also, the element appeared to to bent, which is a total mystery. So, it does heat up a little, but takes forever and seems to be unusable. Do elements "die", and can they be easily replaced? This is an old Frigidaire, and since we rent, I don't know who would pick up the tab for a repair bill; I'm wondering if we can do this ourselves. I would appreciate any help on this one! thanks in advance, Jan --------------------------------------------------------- Refd:1608 mcurtis@tso.cin.ix.net 01/07/96 17:47 296/5 1607 Subject: Re: Oven Element Burnout Wow, what a bummer. Call Pearsoll's on Gilbert Avenue. They stock parts for every appliance imaginable. If it's your stove that will be o.k. If it's the landlord's subtract it from next month's rent maybe. Call the housing people and ask them if you can't do that. Good luck Mary Curtis --------------------------------------------------------- wwick@tso.cin.ix.net 01/07/96 21:12 309/5 1605 Subject: Re: Trappist Monks/Abbey of Gethsemane Yes, I do, and maybe they will in the future. I have had friends who have told me about being there, and how great the experience was, I found it very interesting to learn about the hermitage there, where they only have human contact once a week, to bring in their vegetables or whatever they are making. --------------------------------------------------------- wwick@tso.cin.ix.net 01/07/96 21:15 94/2 1606 Subject: Re: Hazelnut torte If I'm not mistaken, Hazelnut Liquer is more commonly called Frangelica , is it not? --------------------------------------------------------- Refd:1611 wwick@tso.cin.ix.net 01/07/96 21:18 162/3 1610 Subject: Re: Hazelnut torte Frangelica should be available at any good liquor store, and if it's not Frangelica ask the person who works there, they will probably know the correct name. --------------------------------------------------------- steveo35@tso.cin.ix.net 01/07/96 21:20 468/9 Subject: Re: Fillet Mignon The Mason location is Ray's Meats & Deli, owned & Operated by Ray Ball. He stocks top-notch beef, Amish raised chicken, locally raised fresh turkey and other _quality_ products. He's more expensive than the big grocers but its worth every penny. He heavily discounts steak when you purchase an entire slab, something we do with rib eyes, strip, T-bone & porterhouse steaks. If you need an address or phone number, drop me a note & I'll send it to you. Steve --------------------------------------------------------- Refd:1613 jibold@tso.cin.ix.net 01/08/96 15:50 245/5 1612 Subject: Re: Fillet Mignon thank you! Another kind soul e-mailed me and gave that info as well. As it turns out, that's just down the road from us. . .here I purchased Omaha steaks via mail, and could have just gone down the road! I look foward to shopping there. --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/08/96 16:13 1936/27 Subject: baker's cheese For those of you who have looked at various cheesecake recipes and other recipes that call for baker's cheese or farmer's cheese (whatever part of the country you are in it is called something else), I have never been able to locate this cheese either in stores or in cheese departments of specialty stores including Findlay Market. I asked my baker about it and fortunately that bakery was helpful. They told me that this is baker's cheese (many of you will remember that old-fashioned German cheese cake your parents used to bring home that was yellowish and dry. I don't know about you, but when I was a kid I didn't like it. I didn't even like cheesecake until Sarah Lee came along. That Sarah Lee started a craze that hasn't stopped since. However, like all other foods, now that I am an adult I have learned to love many of those things including that cheesecake. The baker told me it is much lower in fat content than cream cheese (well that doesn't count for that no fat cream cheese). I have located the source where this cheese can be bought. At Trauth Dairy. Trauth Dairy's main little building is on 11th Street in Newport. They deliver to bakers and since we don't qualify we can go there and buy it. They are not a retail business so they would rather we not spread the word around about this because they are not set up too well for people off the street. I went there once and bought five gallons of lemon sherbet for church. They have everything. If you live in another part of town and don't want to travel there (just around the corner from Newport Shopping Center off 275) then you might want to contact the dairy nearest you. I am sure they will be happy to help you. If you need any more information about this please let me know. I plan on trying to make some pierogies later on this week but I need to locate a recipe for them. Don't shovel too much snow and feed the birds. Mary Curtis --------------------------------------------------------- Refd:1615 Refd:1616 kstrom@tso.cin.ix.net 01/09/96 09:35 834/23 1614 Subject: Re: baker's cheese/Philadelphia Pierogies A street vendor's wife gave me this recipe, so it's kind of casual. Pastry: 1 1/2 c. flour 1/2 t. salt 1/2 t. Baking powder 1/2 c. lard or veg. shortening 1 beaten egg 2 T cold water Cut shortening with flour. Mix in rest. Chill. Roll out thin and cut 3 inch circles. Fill. Bake at 375 on greased sheet 20 min. Sinful variation: deep fry til golden. Her filling: Saute 2 chopped onions in 1/4 c. shortening. Add 1/4 t. black pepper. 1 t. salt, 1 egg yolk (can save white to mix with water and glaze baked pastries with), 1 1/2 c cooked mashed potatoes. Put 1 T. on center of each circle, fold and seal. I know there are many other fillings but this is a variation of the most common one. Over the years I have put just about everything in these little delights! --------------------------------------------------------- steveo35@tso.cin.ix.net 01/10/96 08:21 97/2 1614 Subject: Re: baker's cheese I've seen, never tired, farmers cheese at the Mason Thriftway deli. Is this the same stuff? --------------------------------------------------------- bolo@tso.cin.ix.net 01/10/96 08:29 1540/22 1597 Subject: Re: Filet Mignon Well, I have a very strong opinion of most of the beef that you get from the supermarkets around here (Kroger, Thriftway, etc.) and it is not a very favorable one! Omaha Steaks are wonderful, but expensive! The difference is that they use corn fed (not steroid fed) beef. Someone I work with is from Nebraska, and he turned me on to Omaha Steaks. I can really taste the difference. However, if there is a good butcher shop in town that gets quality beef, I'd love to hear about it. I may have to try Ray's Meats & Deli. By the way, I also saw a request for a tenderloin recipe, and saw someone post a marinated tenderloin recipe. I cringe at this, because I am of the belief that if you have GOOD beef, then you do not need to marinate it! I marinate the 'bad' or 'tough' cuts of beef (flank steak is one of my favorites). A good tenderloin does not need to be marinated or heavily spiced. A friend cooked dinner for six (myself and my SO included), and he prepared a high quality tenderloin very simply: wrap with bacon, season with a little fresh ground pepper, bake for 10 minutes at 425 degrees, and 20 minutes at 350 degrees. Nice medium-rare beef, delightful served with twice baked potatoes, and fresh, steamed broccoli. Also, great served with some fine red wines we had that night which included: 1990 Chateaux Fourcas-Loubaney (a very good value, available at Jungle Jim's), 1983 Dominus, and 1986 Beringer Private Reserve Cabernet. For an appetizer wine, we had 2 bottles of Joseph Drouhin 1988 white Clos des Mouches. Yum! --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/10/96 11:50 558/17 Subject: Olive Garden Spaghetti Sauce Olive Garden Spaghetti Sauce 2 pounds Ground round 2 tablespoons oil 14 ounces can stewed tomatoes -- cut up 6 ounces V-8 juice 1 pound Jar Prego Spaghetti Sauce 1 Envelope onion soup mix 1/2 cup Grape jelly Brown meat in oil until pink color disappears. Crumble with fork. Stir in tomatoes, V-8 juice, Prego, soup mix and grape jelly. Cook, stirring often, 15 to 20 minutes or until jelly melts and sauce is piping hot. Mary Curtis (I hope I haven't already posted this. I love this recipe and wanted to give it to you.) --------------------------------------------------------- Refd:1623 jmckee@tso.cin.ix.net 01/10/96 17:46 225/9 Subject: Cornbread? A request from a co-worker: We're looking for a recipe for cornbread that: (1) uses Jiffy cornbread mix. (2) includes kernels of corn. (3) is *not* sweet. Any help would be greatly appreciated! --------------------------------------------------------- Refd:1625 lisamcc@tso.cin.ix.net 01/11/96 10:35 192/5 Subject: Cold Sesame Noodles Does anyone have a cold sesame noodle recipe they like? I want one that is fairly light. One Chinese restaurant in town uses a very heavy peanut sauce that I don't like. Thanks -- Lisa --------------------------------------------------------- Refd:1621 Refd:1626 mcurtis@tso.cin.ix.net 01/11/96 11:25 287/4 1620 Subject: Re: Cold Sesame Noodles Caprial's Cafe has a recipe for these. I took the book back to the library because it was on reserve but maybe someone else has it. She did them on her show and they looked wonderful. I even have the noodles on my door just waiting to be married to the sesame stuff. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/11/96 12:37 1803/29 Subject: Polish Lazy Dumplings 2 pounds farmers cheese of bakers cheese 4 large eggs, beaten 1 1/2 tsp salt 2 cups all-purpose flour plus more for rolling 10 quarts water Garnish 1 cup bread crumbs, lightly toasted in 3 Tbs butter in a frying pan In a medium bowl mash the cheese with a fork. Stir in the eggs. 1/2 tsp of the salt, and the flour, all at once. Turn the dough out onto a floured board and divide it into 4 pieces. Roll each piece into a rectangle 12 inches long and 2 inches wide. Cut each piece on the diagonal into 10 pieces. Bring 10 quarts of water to a boil and add 1 tsp salt. Reduce the water to a lightly rolling simmer and add 1/3 of the dumplings to the pot. Simmer, uncovered, until they float to the top. Remove them with a slotted spoon and drain. Continue until all dumplings are cooked. Serve with a garnish of toasted bread crumbs. I have found a source for this cheese through the generosity and brilliance of my friends who have recently immigrated hear from Russia. They discovered the Russian product store--Discount Produce. The one on Vine Street off Galbraith has all unusual stuff, the one in Anderson and Westwood has this cheese. I called and checked. He seemed certain that it was the cheese I was looking for. It is also known as dry curd cottage cheese. Probably the cheese product someone asked about yesterday was also this. His comes from Amish Country, mine comes from New York. But wherever they come from you can bet there are cows. I did call that dairy in Upstate New York and the person told me I could thaw my cheese and repackage it. About the worst that would happen to it is that it would lose a little whey (no big deal). I hope that I haven't taken up too much bandwith but I did want to tell you about that unusual Russian store. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 01/12/96 10:54 60/1 1618 Subject: Re: Olive Garden Spaghetti Sauce Wow, thanks for that -- can't wait to try it! Kristina --------------------------------------------------------- jibold@tso.cin.ix.net 01/13/96 15:51 275/6 Subject: Sesame Noodles I have the book from Caprial's Cafe(purchased)--I don't have time today to look in it, though--my band is now playing out, and I'm swamped! No time! But as soon as I get a chance I'll look & transcribe it if it's there--feel free to remind me, it'll be a few days! Jan --------------------------------------------------------- Refd:1628 kstrom@tso.cin.ix.net 01/13/96 19:40 889/22 1619 Subject: Re: Cornbread? This is a recipe from Southern Living for JALAPENO CORNBREAD 3 cups cbread mix (I'm not sure, but would this be 3 boxes of Jiffy?) 2 1/2 c. milk 1/2 c. salad oil 3 beaten eggs 1 large grated onion 1 cup cream style corn 1/2 c finely chopped jalapenos (fresh or canned) 1/2 c. chopped pimentos 1/2 clove chopped garlic 1 1/2 c. grated sharp cheddar (optional: 1/4 lb crumbled cooked bacon) Mix ingredients in a bowl in the order given. Bake in 3 greased 8x2x2 pans at 400 for 35 minutes or until done. Yield: 12-16 servings...... I guess it could be divided by three to make one pan and btw this is NOT "sweet", but spicy and good! If what you were looking for is less simple, I think I would measure out the creamed corn and substitute it for the liquid required by the mix. --------------------------------------------------------- kstrom@tso.cin.ix.net 01/13/96 19:44 342/5 1620 Subject: Re: Cold Sesame Noodles Across the street from Icelands in Evendale there is a store called Tokyo Foods -- the most complete Japanese grocery I believe in the area. While I know your request was Chinese based it might not hurt to go there and ask. I know they have Sesame Noodles. Also, there is a small oriental shop in Greenhills that might have some ideas. --------------------------------------------------------- becks@tso.cin.ix.net 01/13/96 23:39 548/9 Subject: cornbread I posted a recipe on #1454 for a corn pudding which is like cornbread or spoonbread, using Jiffy mix and having kernels of corn. The Jiffy cornbread mix is, in itself, somewhat sweet. This corn pudding can be cut in squares and served holding it's shape but it's not really dry enough to eat with your fingers. My previous experience with corn pudding was more like scrambled eggs with corn in them, very sloppy, not like cornbread at all. This is called corn pudding but seems to me to be more like cornbread. Good luck. Becky Schneider --------------------------------------------------------- lisamcc@tso.cin.ix.net 01/14/96 18:47 184/6 1624 Subject: Re: Caprial's Cafe??? Two folks have mentioned a book from this Cafe. Sounds interesting. What is it and where is it? I'd really like to get the sesame noodle recipe when you have time. Thanks Lisa --------------------------------------------------------- bolo@tso.cin.ix.net 01/15/96 12:18 45/1 Subject: Penzey's Spice House The telephone number is: (414) 574-0277. --------------------------------------------------------- jibold@tso.cin.ix.net 01/17/96 03:54 564/11 Subject: Oven! Great news, folks! My oven died last week, and this week my landlord & lady bought us--a new oven! And in case you haven't tried them, those Marie Callender's pot pies are really quite tasty; I'm baking one as I speak. I've had one of those ovens that you have to watch like a hawk because the heat changes all over the place, and this is going to be such a relief. Now if I could only get some time to do some *real* cooking. What do you folks do when you have no time, yet want real food to eat? P.S. I haven't forgotten the Capriel Cafe stuff yet. .. --------------------------------------------------------- Refd:1632 jibold@tso.cin.ix.net 01/17/96 04:03 686/21 Subject: "john's sesame noodles" caprial says they like to eat these warm, but this was the only sesame noodle recipe in the book: John's Sesame Noodles 1/2 pound dry Asian egg noodles 2 tablespoons soy sauce 2 cloves garlic, chopped 1 teaspoon hot pepper flakes 1 teaspoon sesame oil 1/4 cup vegetable oil In a large stockpot over high heat, bring 2 quarts of water to a boil. Add the noodles and cook for 4 or 5 minutes, or until al dente. Drain the noodles into a serving bowl and set them aside. In a small bowl, whisk together the soy sauce, garlic, hot pepper flakes, sesame oil, and vegetable oil until well blended and pour over the noodles. Serve John's Sesame Noodles warm or at room temperature. --------------------------------------------------------- kstrom@tso.cin.ix.net 01/17/96 10:26 597/9 1630 Subject: Re: Oven! Marie Callender's originated in St. Louis and is as special to that city as Graeter's is to us here. I think a whole product line is being developped -- we bought the croutons last week and they were dynamite. In re FAST cokking, nothing beats oriental, but what I have done in the past is to devote Sundays to marathon cooking and freezing. Because of our schedules here, if I am making a time consuming but healthy and delicious dish, I just double it: serve one, freeze one..... This is also great if a friend or family member needs help -- I always have something to take over. --------------------------------------------------------- hlawson@tso.cin.ix.net 01/17/96 19:49 1389/23 Subject: Real Food Janet, we Sleep, Eat and Work. Somehow we find the time to work and sleep. Why do we short change outselves on the food end? I think the kind of food we cook and that the idea that we don't have time is habit. It is a struggle to get out of that mind-set but it is possible. It's great to be a gourmet cook but we can't do it everyday but we can start at least one meal per day from scratch and put some aside for another meal. We also cook a lot on weekends. If we look at just how important food is to our health then its easier to not buy the cans. I have a list of simple meals that don't take much time. For instance, We can cook and split one large cube steak, cook some green beans, and have a salad. Another is a little ham, potatoes with herbs and a bit of frozen veggie. Simple but good. Our screened porch is a second refrigerator much of the time with a pot of soup aging. Ground turkey meatballs, pasta, and salad is another healthy quickie. Since my wife and I have only one kitchen(I know someone who has two) we team up The one who plans the meal gets to be the chef and the other peels, chops or stirs and other than dodging two dogs who think they are hungry, its quality time. Now when company is coming it's another story. I set the table. Sue cooks and usually takes all day but she loves it. For me it's in and right out of the kitchen.. Howard --------------------------------------------------------- Refd:1634 jibold@tso.cin.ix.net 01/18/96 04:14 432/9 1633 Subject: Re: Real Food Howard, that sounds so wonderful! How fortunate you are that your mate loves cooking as you do. And to have a--do they call that a sou (sp?) chef to chop your things--I'm green with envy. By the way, I had lunch at Mountain Jack's with my brother today(real food! real food!) and had a chicken breast w/a lemon sauce over pasta that was quite good. I read a review that slammed them, but my experience there has been good. --------------------------------------------------------- emiddle@tso.cin.ix.net 01/19/96 09:59 113/2 Subject: Post your favorite Chili recipe ! With the return of cold weather, I'm ready for a bowl of great chili. Please post your favorite ( SOON ! :) --------------------------------------------------------- Refd:1636 Refd:1638 hlawson@tso.cin.ix.net 01/19/96 16:09 535/9 1635 Subject: Re: Post your favorite Chili recipe ! Eric, my chili is very common. Brown 1# of hamburger with a large onion(heat heavy pan to hot and add salt - no oil). during the browning add 3 or more T chili powder. Add one small can of tomato sauce and equal amount of water. I add 2 qts. of home canned tomatoes and 2 cans of kidney beans. Sprinkle in some oregano, basil, and a bay leaf during the several hours of simmering with lid on. Put it on the porch for at least overnight and then enjoy. See, its is the simpliest of all. I forgot the garlicc. Yum. Howard --------------------------------------------------------- tlcborn@tso.cin.ix.net 01/19/96 21:19 609/11 Subject: cookies I thought one of the best inventions of modern times, was the invention of the log style, cut and bake cookies. That is until I found out about the cake mix cookie recipe. It's so simple there's no way to goof it up. Get any type of cake mix, add 1 quarter cup of oil, and 2 eggs. Mix it up, spoon or roll into little balls, and bake at 350 degrees on and ungreased cookie sheet for about 8 minutes, and you have yummy little EASY cookies. You can experiment with different flavored mixes, add nuts or M&M's, whatever you like. My hubby and son's favorite is a butter flavored mix with Oreo icing. --------------------------------------------------------- kstrom@tso.cin.ix.net 01/19/96 22:43 729/11 1635 Subject: Re: Post your favorite Chili recipe ! I have gone through all of my records to find the "from scratch" Skyline recipe that I use and cannot find it -- in the meantime, this is kind of cheating but you can go to a market and buy one of their packets for seasoning. Instead of following the directions, what you do is chop up an onion and add the amount of cheap hamburger you want to use and put that in about 2 quarts of water (YES -- NO browning the meat). Then you add a bay leaf, to be retrieved later. Bring to a boil, simmer for an hour, then add the seasoning packet and simmer for another hour. Let cool over night. Next day, skim off the fat, reheat and serve. PS, if you REALLY want the "Cincy" flavor add 1 square Baker's chocolate in the first step. --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/20/96 13:03 720/24 Subject: Skyline Chili 1 quart water (boiling) add: 2 lb. finely ground lean beef (do not brown) 12 oz. tomato paste 1 Tbs salt 1 whole onion peeled 1 tsp cinnamon 3 Tbs chili powder (or to taste) 1 tsp pepper 3 bay leaves 1 tsp allspice 1 tsp white vinegar 1/4 tsp cayenne 1/2 tsp cumin 1/4 tsp garlic powder 1/2 tsp worchester 1 Tbs brown sugar Simmer 2-3 hours on low heat. Remove onion and bay leaves. To serve as Cincinnati Chili--either by itself, over spaghetti, with spaghetti and cheese for a three-way, with spaghetti, cheese, and onion for a 4-way, with spaghetti cheese, onion, and red beans for a five way. I believe we only used two tablespoon or chili powder but it depends on how much you like chili powder. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/20/96 13:07 407/6 Subject: Superbowl snacks Food is often fad food. Around ten years ago there was a popular appetizer made from cheddar cheese and flour and it was balls with an olive in the middle. They were wonderful and you could make them ahead of time and keep them in the freezer. We are supposed to take a snack to a Superbowl Party. I hate to make these things the day I'm going out. Does anyone have this recipe? Thanks Mary Curtis --------------------------------------------------------- emiddle@tso.cin.ix.net 01/20/96 15:10 1315/35 Subject: "Smokin' (but not too hot) Chili" I labeled this "Smokin' Chili" because it came from a Marlboro Chili Recipe book which I had in the '70's. I'm not at all fond of cigarettes, but the Marlboro folks sure came up with alot of good chili recipes and, unfortunately, this is the only one that made it into the recipe file. Still, if we had to keep only one, this is surely a good one: ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Ingredients: - 3 lbs. gr. beef or turkey - 3 - 4 Tablespoons chili powder - 2 teaspoons crushed or ground cumin - 2 med. onions - 2 cloves garlic - 3 lbs canned tomatoes - 2 small green peppers - Tobasco - 3 15-oz. cans of kidney beans Instructions: Fry together 3 lbs of ground beef or turkey (the turkey works great!), 2 small green peppers chopped, 2 medium onions chopped and 2 cloves of garlic chopped fine. Fry until the beef is brown and the onions transparent, then drain. Add 3 lbs. canned tomatoes, 3-4 Tablespoons chili powder, 2 teaspoons crushed or ground cumin, 6 shakes of Tobasco, and cook for 45 minutes. Add 3 15 oz. cans of kidney beans and cook for 30 minutes more. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ If anyone has this Marlboro Chili Recipe book, I'd love to regain a copy of it. Please E-Mail if you have it. Thanks! --------------------------------------------------------- emiddle@tso.cin.ix.net 01/20/96 15:40 208/5 Subject: Way Back Chili If you're interested in more chili recipes, try going W_A_Y B_A_C_K in the recipe postings to numbers 140,179,223,255 and 287. PS - Cold beer seems to be a constant side dish in many of these recipes. --------------------------------------------------------- jibold@tso.cin.ix.net 01/21/96 00:11 1068/26 Subject: More Chili I cheat like the dickens on one of my faves-- I packet Goldstar Chili Mix (I think it's Goldstar--blue packet--Skyline Ok too) 1 packet Chili-O Chili Mix 1 or 2 onions--optional 2 lbs or so hambuger or ground chuck 3 cans kidney beans(you can use pinto, or black beans, or mix 'n match) 1 large can tomatoe sauce 1 can diced tomatoes(optional) these amounts are all quite variable--if you're worried about too strong a flavor, don't add all the dry chili mix; you can always put more in. I like the combination of the Goldstar & Chili-O flavors. I just brown the hamburger well, and then drain it, getting rid of some of the fat anyway. Saute your onion in the pan, put the drained hamburger meat back in the pan, add the tomatoes & beans, & some water. I like a soupy chili, but you can cook it down, or not add as much water. I simply dump in a water glass or two of water. I love cumin, that would be a great addition. The black beans add a nice flavor if you happen to have them in the cupboard. And of course--a big glass of milk, and oyster crackers! --------------------------------------------------------- Refd:1644 tlcborn@tso.cin.ix.net 01/24/96 17:57 58/1 1643 Subject: eatin' chili Is everyone too busy makin' and eatin chili to post?? --------------------------------------------------------- Refd:1647 steveo35@tso.cin.ix.net 01/26/96 14:11 83/2 Subject: cumin Does anyone know what the spice cumin (sp)is used for? I've always wondered. --------------------------------------------------------- Refd:1646 Refd:1651 Refd:1654 hlawson@tso.cin.ix.net 01/26/96 20:28 253/4 1645 Subject: Re: cumin Just for starters we put cumin in chili and meatloaf and meatballs. Also it can be used in soups. Cumin comes from an acrid and spicy seed but we see it most as ground. It is also used in liqueurs and bread(seeds) Larousse Gastronomique. Howard. --------------------------------------------------------- emiddle@tso.cin.ix.net 01/26/96 21:16 94/3 1644 Subject: Re: eatin' chili So Tammy . . . . . . where's _your_ chili recipe ?? ;) --------------------------------------------------------- Refd:1650 jmerrill@tso.cin.ix.net 01/26/96 22:24 1089/31 Subject: OLIVE BALLS Sorry I didn't respond to your request earlier, Mary. I just saw it today. I have 2 recipes for Olive Balls. One calls for Bisquick; one is from scratch. I'll print both. OLIVE BALLS 1C shredded cheddar cheese 1/4 cup margarine or butter, softened 1/4 tsp. Worcestershire sauce 1C Bisquick baking mix 1 jar (5 oz.) pimento-stuffed olives. Heat oven to 400. Mix cheese, margarine & Worcestershire; mix in baking mix til dough forms, working with hands if necessary. Pat olives completely dry on paper towel. Shape 1 tsp.dough around each olive. Bake on lightly greased cookie sheet til light golden brown, about 10 min. About 45. HOT OLIVE CHEESE PUFFS 1C grated sharp cheddar cheese 3 tbsp. margarine (not butter) softened 1/2 C flour 1/4 tsp. salt 1/2 tsp. paprika 24 stuffed olives Blend cheese with margarine. STir in flour, salt & paprika. Mix well. Wrap one tsp. cheese dough around each of the stuffed olives. Freeze, place in plastic bag. May use any time. To serve, place on ungreased cookie sheet & bake at 400 for 10-15 min, or til golden brown. Makes 24. --------------------------------------------------------- Refd:1649 mcurtis@tso.cin.ix.net 01/26/96 23:35 860/12 1648 Subject: Re: OLIVE BALLS Oh, thank you, thank you, thank you for the olive ball recipe. I have been worrying about what I am going to take to that party, and I really wanted to take those things. I like them a lot. You know something, if you aren't careful you can get involved in spending $15 or $20 for some stupid appetizer for a regular party and that is just stupid. I am in the process of building a new bathroom and think I can make a great appetizer and still stay under the $5.00 price range. And the good news is I have all your ingredients right in my kitchen. The other time I tried to make these the outside stuff fell off. I guess you have to dry off the olive. Is that the secret? These things are Delicious. There is no other way to describe them. The olive tastes like some delicacy in that coating not like an olive at all. Thanks again. Mary Curtis --------------------------------------------------------- tlcborn@tso.cin.ix.net 01/27/96 00:00 31/2 1647 Subject: Re: eatin' chili Gold Star...... Smiles :) --------------------------------------------------------- nkhoury@tso.cin.ix.net 01/28/96 17:34 243/5 1645 Subject: Re: cumin Cumin is used in many mid-eastern and Mexican dishes. Cumin is often used with Allspice for a tasty combination. The Mexican cusine adapted many of the Spanish flavorings who earlier adapted them from the Moors. In good taste Nicholas --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/29/96 11:27 876/13 Subject: crab cakes I have eaten crabcakes up and down the east coast. This past weekend we had lunch at the Windowgarden in Westwood. I ordered their crabcakes and fully expected the same dish. I was very surprised. These crabcakes were better than any I had ever eaten. Other crabcakes are overburdened with crumbs and spices. These crabcakes were juicy and not too spicy. Almost custardy. I wish someone knew how to make them. On top of that they said that they use real crab. I could hardly believe that. Crab is so expensive. I think with the right recipe you could use the substitute stuff, but then maybe that was one of the things that made them so delicious. I think every once in a while we do need to splurge. Isn't this the season also for oysters. Some oyster dishes might be in order. Remember when oyster houses used to abound? Boy were they good. Mary Curtis --------------------------------------------------------- Refd:1653 Refd:1656 lisamcc@tso.cin.ix.net 01/30/96 10:47 142/4 1652 Subject: Re: crab cakes Mary, I've eaten the crabcake sandwich at Rookwood and i really like it. I can't tell you if they use real crab; I've never asked. Lisa --------------------------------------------------------- sinha@tso.cin.ix.net 01/30/96 12:54 614/11 1645 Subject: Re: cumin Cumin is also a mainstay in numerous Indian dishes. It is, I believe, one of the major ingredients in curry powder...Most Indians that I know who like to cook (including myself) do not buy store prepared curry powder. Instead, they make their own mix of spices according to the recipe being prepared. And most of the recipes I prepare include cumin (generally ground, sometimes whole seeds) , frequently fried along with other spices before the addition of meat etc....Incidentally, the Indian name for cumin is Jeera (may be useful in the next cocktail party where you might encounter an Indian :-) rajib --------------------------------------------------------- jibold@tso.cin.ix.net 01/30/96 15:12 950/17 Subject: Crabbing about crab. . . I know what you mean about the prices; I used to pick up some snow crab at Kroger's last year after a rough night of playing & tearing down the P.A.--and go home in the wee hours, boil it up, and make one fine mess eating it! I love crab--especially the claws. but I looked at the price recently, and it's shot right up there. It didn't used to be terribly expensive, and would occasionally be on sale at an even better price. Guess I'll have to do without, now. . . Here's an odd note--I splurged once and got King crab instead of the snow crab(which I believe is the "tanner" crab), and it wasn't very good at all, and costs maybe three times as much. I stayed with the snow crab after that. Mary, sorry I can't help with the crab cake recipe--but since it's the main ingredient, the quality of the crab you use probably really affects the resulting dish. I'll look in the Caprial cookbook and see if there's a recipe for them in there. --------------------------------------------------------- kstrom@tso.cin.ix.net 01/30/96 23:10 217/3 1652 Subject: Re: crab cakes Isn't Maryland the original home of crab cakes? I seem to remember reading a recent article in "Southern Living" (last fall maybe?) about the best of the best in that region...... a visit to the library perhaps? --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/31/96 10:04 647/9 Subject: 35 lunch guests I have to feed 35 women at church next Wednesday. They are elderly and this is probably their main meal of the day. They pay for it so I don't have to be too miserly but of course I have to be careful. I should be able to make it ahead of time for the most part. I was thinking of corned beef and cabbage or sauerbraten. Sauerbraten would be easy with red cabbage but it should have potato pancakes with it. Could they be made ahead of time and reheated? Would it be better to make another kind of potato? Or should I just have one of the same old casseroles and be done with it? If so, any suggestions? Thanks in advance. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/31/96 11:02 994/30 Subject: recipe for 35 people Well I searched through my recipes and came up with a good lunch meal for 35. A while back a former co-worker from South America made this for us. It was delicious and easy. Gerda's corn casserole 1 1/2 - 2 lb. gound beef 1 onion chopped 1/4 cup raisins 1/2 cup chopped olives 1 hard cooked egg chopped 1 bag frozen corn 1 cup milk Salt and pepper to taste Sugar 2 egg whites (The original recipe called for grinding corn in a meat grinder but I think it can be ground in a food processor.) Brown the meat and onion in a skillet Grind corn. Add 1 cup milk and fold in 2 beaten egg whites. Layer meat, chopped eggs, olives, raisins, then the corn mixture. Sprinkle sugar on top. Bake in 350 oven for about 30 minutes or until golden brown on top. I am planning on making a nice homemade cole slaw. but I don't think that will be enough to eat even with dessert, so I will need some kind of potato dish that can be prepared ahead and reheated. Any suggestions would be appreciated. --------------------------------------------------------- Refd:1659 jej@tso.cin.ix.net 01/31/96 13:09 155/6 1658 Subject: Re: recipe for 35 people Mary, How about scalloped potatoes to go with the casserole? You can chop the onion in the food processor as well as slice the potatoes in it. John --------------------------------------------------------- Refd:1661 oreillyj@tso.cin.ix.net 02/01/96 18:31 645/14 Subject: 35 people?!? Mary, I'm a college student and I cook for 35-40 every week for a church group. Did you ever try Spaetzle? they're German noodles, made with egg, kind of like German gnocchi. I had them at Forest View Gardens and in Germany last summer, and they're really good, easy to serve just with butter - don't need a fancy sauce. You can buy pre-made Spaetzle in boxes at Thriftway - it's a little on the pricey side, though, so if anyone has a Spaetzle recipe that'd help too! They're pretty low-fat too, one of my favorites, a great alternative to potatoes to go with Sauerbraten especially. You're a brave woman cooking for 35! Good luck! Jean --------------------------------------------------------- jmerrill@tso.cin.ix.net 02/01/96 21:33 823/13 1659 Subject: Re: recipe for 35 people I'm not really suggesting you make this. I guess it's awfully common.B But your posting reminded me of a time about 20 years ago when my mom and I had to feed 30 men at a chuch meal. We made chicken a la king. Common, I know, but really economical and everyone absolutely loved it. She bought those puff pastry shells made by Pepperidge Farm and served them, one per person, stuffed with the chicken a la king and covered with the little puff pastry circle that comes with the shell. It was really a meal in one dish with the vegetables she had in it. But as I recall we served a simple lettuce salad with it. Those who didn't want to eat too much of the chicken entree could fill up on the salad. I'll be interested in hearing what you actually did serve them. Whatever it is I bet it will be great! Good Luck! --------------------------------------------------------- wwick@tso.cin.ix.net 02/01/96 21:59 884/23 Subject: Chicken & Broccoli We do a chicken & broccoli casserole for crowds that is pretty good. For 35 you need to triple the recipe. 6- whole boneless breasts 2- bunches broccoli 2- cans cream of chicken 1cup milk 1 tsp lemon juice 1/2 tsp curry 1/2 cup monterey jack or sharp cheedar cheese nutmeg to taste - optional 4 cups cooked rice Brown the chicken- set aside cook rice - put in the bottom of pan. I use 12"x20"x2" steamtable pans. put pieces of raw broccoli into the rice add balance of ingredients putting breasts on top with the cheese at the very top. Cover with foil, and bake at 350F for 35-45 minutes. the broccoli will steam in the pan the rice will absorb the soup and it is unsually well liked. It's a variation of a recipe that the cafeteria manager at St. Mary's in Hyde Park makes that she call chicken & trees. Did this for Tender Mercies last month and they liiiiiiiiiiiiiiiked it! --------------------------------------------------------- bspitz@tso.cin.ix.net 02/05/96 20:23 525/9 Subject: jello shots here is my recipe for jello shots take 2 large packages of jello(any flavor) put the powder in a bowl and instead of cold water add the schnapps of the flavor of jello. This makes them sweeter and taste better remember to use the boiling water though, and use more water than is called for i usually use an entire bottle of schnapps and the same amount of water put the liquid mixture in jello shot plastic cups which you can get at the Party Source in Bellvue KY and then put themin the freezer after thy congele enjoy --------------------------------------------------------- jibold@tso.cin.ix.net 02/06/96 03:18 533/12 Subject: What to cook? I have one day this week I can actually cook. . .I've been out on the road, eating stuff out of boxes & nuked. I'm really craving something good, and hot, and savory, and preferably baked in the oven, entree-wise. Also, something that is good left-over; I'll make a big batch. Would anyone have any ideas? Have you ever tried to think of what to cook, and you just can't think of anything? I'm leaning towards beef. My husband made chili last week, and I've eaten about all of that I can handle for awhile. . . thanks! --------------------------------------------------------- Refd:1665 rwhitney@tso.cin.ix.net 02/06/96 21:45 346/5 1664 Subject: Re: What to cook? I made some beef burgundy (boeuf bourguignon) according to Julia Child's Mastering the Art of French Cooking recipe - it is really just beef stew in wine, but a hearty fancy good-enough-for-company stew, and leftovers are good - if you want I can post the recipe - it is kind of long but not complicated as some of her recipes are - Rosemary --------------------------------------------------------- Refd:1667 rwhitney@tso.cin.ix.net 02/06/96 21:47 371/5 Subject: Baked Brie recipe? I have enjoyed baked brie as an appetizer - is there some easy way to do this? I seem to remember something about using the dough from the roll-up croissant tubes in the refrigerator section? I'd like to use it Saturday night. Any othe EASY appetizer ideas - for before a full meal, not for a cocktail party, so on the light side - would be appreciated - Rosemary --------------------------------------------------------- Refd:1668 Refd:1676 jibold@tso.cin.ix.net 02/07/96 02:27 136/5 1665 Subject: Re: What to cook? Rosemary, I would love to try that recipe. Please post if you have a chance! thanks a lot; I'm looking forward to trying it. Jan --------------------------------------------------------- jibold@tso.cin.ix.net 02/07/96 02:30 321/7 1666 Subject: Re: Baked Brie recipe? I adore stuffed mushrooms. My landlady simply buys that crabmeat filling-in-a-tube(availiable at Kroger's), and stuffs them with that. I've used a mixture of the chopped stems, celery & onion, and breadcrumbs sauteed in butter to stuff them--perhaps some Parmesian thrown in. Oh, now I'm making myself hungry! --------------------------------------------------------- rwhitney@tso.cin.ix.net 02/07/96 09:03 3243/61 Subject: Beef Burgundy (Boeuf Bourguignon) This is from Julia Child's "Mastering the Art of French Cooking," vol.1, p.315. Also sometimes called Boeuf a la Bourguignonne for you fellow French scholars. In Julia's words: "Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man." She says can be prepared a day ahead and gains in flavor when reheated. She also says, the better the meat, the better the stew: first choice: Rump pot raost; other choices: chuck pot roast, sirloin tip, top round, bottom round. I have condensed it some in the interests of brevity: a 6 oz. chunk of bacon a 9 to 10 in. fireproof casserole 3 in. deep 1 tb olive oil 3 lbs. lean stewing beef cut into 2-in. cubes 1 sliced carrot and 1 sliced onion 1 tsp salt and 1/4 tsp pepper and 2 TB flour 3 cups of red wine ("full-bodied, young - Chianti, Burgundy, Beuajolais) 2 to 3 c. brown beef stock or canned beef bouillon 1 Tb tomato paste 2 cloves mashed garlic 1/2 tsp. thyme crumbled bay leaf the blanched bacon rind 18 to 24 small white onions brown-braised in stock 1 lb. quartered fresh mushrooms sauteed in butter Remove bacon rind and cut bacon into "lardons" (sticks, 1/4 in thick and 1 i/2 in.long). Simmer rind & bacon 10 min. in 1 and 1/2 qts water - drain & dry. Preheat oven to 450. Saute the bacon (reserving the blanched rind) in olive oil over moderate heat for 2 - 3 min to brown lightly. Remove to side dish w. slotted spoon. Leave bacon fat in casserole and reheat until "almost smoking." Dry beef in paper towels ("it will not brown if it is damp") saute it until browned on all sides. Add beef to bacon. Saute carrot & onion in same fat. Pour off fat. Add beef & bacon to the pan w. veggies - toss all w. salt & pepper & toss again to coat lightly w. flour. "Set casserole uncovered in middle position of preheated oven for 4 min. - toss meat & return to oven for 4 min more - this browns flour & covers meat w. light crust." Remove casserole & turn oven down to 325. Stir in the wine and enough bouillon so meat is barely covered. Add tomato paste, garlic, herbs, and reserved blanched bacon rind. Bring to simmer on top of the stove. Then cover & set "in lower third" of 325 oven. Regulate heaat so liquid simmers very slowly for 3-4 hours, til meat pierces w fork easily. Prepare onions & mushrooms while meat cooks. When meat is temder, pour contents of casserole into sieve over a saucepan. Wash casserole & return beef & bacon to it. Distribute onions & mushrooms over meat. Skim fat off sauce & simmer for a minute or 2 skimming off additional fat as it rises. Should be about 2 and 1/2 c. of liquid - boil down if thin; add more bouillon if too thick. Pour sauce over vegetables. Can be prepared ina dvance to this point. To serve immediately - cover casserole & simmer 2-3 min., basting meat & veggies w. sauce. For later serving - cool & refrigerate. About 20 min before serving, bring to simmer, cover, and simmer very slowly for 10 min occasionally basting meat & vegetables w. sauce. Julia recommends serving w. boiled potatoes, noodles, or rice - boiled potatoes are traditional - and "buttered peas would be your best choice" for a vegetable. (Julia thinks of everything.) Bon appetit! --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/07/96 17:54 1014/23 Subject: Strawberry Pretzel Salad We made this for the group at church today. It is very good for Valentine's Day. Of Course we tripled it . Strawberry Pretzel Salad 1/4 cup sugar 2 cups crushed pretzels 1 stick melted margarine or butter 1 cup sugar 8 ounces cream cheese softened 1 medium size cool whip 2 3 oz. packages strawberry jello 2 cups unsweetened pineapple juice 2 10 oz packages frozen strawberries Mix first three ingredients. Form as a crust in a large pan. Bake at 350 for 10 minutes. Cool. Mix together 1 cup sugar, 8 ounces cream cheese softened, and cool whip. Spread over crust. Heat juice to boiling point and add jello, stir until dissolved. Refrigerate. When partially set add the two packages of strawberries and spread over the cheese mixture. Chill. This is called a salad, but it was a wonderful dessert because the pretzel crust seems like nuts. You can use water in place of the juice if you wish, and I would definitely use no-fat sour cream and low-fat cream cheese. You will love it. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/07/96 18:00 665/17 Subject: Make ahead potatoes Another recipe that is good for a group--you can make this the day before and refrigerate it until the next day. Let it come to room temperature before baking. Make Ahead Potatoes 12 medium potatoes, peeled Pinch of baking soda 1 cup sour cream 1 8 oz. package cream cheese 1/2 stick of butter or margarine 1/4 cup chives or 2 Tbs. dried Salt and pepper Add the pinch of baking soda to the water to cover the potatoes. (This makes them more fluffy). Mash together with remaining ingredients. Spread into buttered casserole and sprinkle liberally with paprika. Bake at 350 for about 35 minutes--15 minutes, without foil, and 20 minutes covered with foil. --------------------------------------------------------- jibold@tso.cin.ix.net 02/09/96 02:25 1290/26 Subject: Beef Burgundy Hey, I tried that recipe and it was *good*. I even peeled all those little onions!(I did blanche them). I used chuck roast from Jungle Jim's--1.69 per pound--and it got beautifully tender, yet held it's shape. I do have a question or two, though: Is that raw or smoked "bacon"? I couldn't find it in a hunk with rind attached except for jowl bacon, and went ahead and used that--not much of it though, as it just didn't appeal to me. I wonder if regular bacon would have had a better flavor. That jowl bacon just looked plain nasty, and I removed it at the end of the recipe instead of leaving it in. Also, after you take it from the oven and strain it, I got the impression I was supposed to remove the onion and carrot put in at the beginning, like you'd discard them after roasting a chicken. Was this correct? I used canned beef stock, as I've never had the best of luck making it; I know there's better stock to be had than Campbell's, but perhaps that could be a topic for us. I think the canned worked alright, as did the Franzia brand burgundy, but I'm curious as to what stock & wine you use. thanks! P.s. Anyone have any luck with those last several recipes from Caprial's book? I'm curious. there was a chocolate hazelnut torte, and something else--oh, crab cakes. --------------------------------------------------------- Refd:1674 becks@tso.cin.ix.net 02/09/96 09:47 358/10 Subject: re: Straw. Pretz. salad Mary: I have been wanting this recipe, I've had it and it's delicious but I was never able to get the recipe, so thanks for posting. However: In your directions, you recommended using low-fat sour cream and low-fat cream cheese. Sour cream is not listed as an ingredient in your posting. Is something missing? Thanks for the info. Becky Schneider --------------------------------------------------------- Refd:1675 mcurtis@tso.cin.ix.net 02/09/96 16:16 515/9 1672 Subject: Re: Beef Burgundy I think Caprial's Cafe has a recipe in it for baked brie if that could be posted for someone who needed it for a party tomorrow night. Otherwise I guess you would just take crescent roll dough and make a circle and put a round of brie cheese on it and cover it with more crescent roll dough (or puff pastry) and bake at 350 till light brown. Also I would brush the roll with an egg wash. Great minds must be in the same place. I was wondering about baked brie for the Superbowl Party I went to. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/09/96 16:20 786/11 1673 Subject: re: Straw. Pretz. salad No, there is no sour cream in Strawberry Pretzel salad. That was in the make-ahead potatoes. I have been using so much no-fat sour cream I am seeing it in my sleep--and isn't it wonderful? I love sour cream so much and the same with cream cheese. Today we can pretty much use it in anything we want and no longer worry about fat. If someone comes along and tells us that That is bad for us I will hit them over the head with a frozen cheesecake made from this yummy stuff. I know some people don't like the no-fat cream cheese, and there are probably a few times that it's direct flavor may bother you, but when mixed with a lot of other stuff I cannot tell the difference. Now if they would just come up with a decent low-fat American Cheese or cheddar cheese. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 02/09/96 23:12 632/10 1666 Subject: Re: Baked Brie recipe? This message may be too late for you to implement but here goes -- the simplest (an I am told classiest) way to do Brie is to bake it (a full round, small is fine but crust must be there) in a 325 oven for about 10-20 minutes until it gets soft. In the meantime, saute some sliced blanched almonds in a bit of real butter on top of the stove. Remove Brie from oven and sprinkle with almonds. Serve with old world style baguettes and perhaps a good dry white french wine. When I have done this I place the Brie on a bed of romaine and curly lettuce and received rave reviews. Sometimes elegance is so simple. Kristina --------------------------------------------------------- hlawson@tso.cin.ix.net 02/10/96 18:21 465/8 Subject: Dumped Lemon Pie I have been saving a lemon pie recipe for a long time to try and today I did. It has 6 egg yolks and Sue did the egg whites (I can spell that Mer.... word). I carrried the pie to the front porch to cool and dumped it out. I just slid some of it back into the pie dish and cooled that. Sue says its one of our best too. Feeling so darned mad that the pie is slopped all over the porch. It also had a stick of unsalted butter in it. ?#$%&@---------------------------------------------------------##, Howard --------------------------------------------------------- Refd:1678 jibold@tso.cin.ix.net 02/11/96 03:49 298/8 1677 Subject: Re: Dumped Lemon Pie Oh, Howard, what a bummer. I know how that feels! I lost an entire big batch of guacamole all over my living room once. . .tripped, and the bowl went flying. That stuff sprayed everywhere! MY mom dropped a 15 pound Thankdgiving turkey once. Did you know they bounce? (We ate it anyway). --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/11/96 13:52 1840/25 Subject: Placed Key Lime Pie Many years ago when my children were little I went to a lot of trouble to cook sunday dinner. It was a wonderful dinner. I believe the entree was country fried steak and the vegetable of the day was acorn squash. They were delicious but all my family did was complain. Ugh squash--for some reason the word squash often turns people off, just like the word eggplant does, or kohlarabi. Anyway, for once I held my tongue while I enjoyed my delicious meal. Complain, complain they did. When the meal was finished I got up to get my beautiful homemade key lime pie. "Here's dessert," I said. What is it? my husband wanted to know. "Key lime pie," I said. In a whiny voice "What's key lime pie?" "This is key lime pie," I replied, and politely placed the whole thing in his face. Needless to say my three children were shocked to see Dad with pie on his face, and so was he. But mostly I was shocked and then frightened. My husband is usually a very kind and loving husband but this action of mine was out of character and I fled from the room to my bedroom where I locked my door. A little while later I heard a knock on the door and my husband wanted to talk to me. Now I am reasonable if nothing else, so of course I opened the door. He told me that he was sorry and that they cleaned up the mess off the wall. Then he said, "Craig wanted to know if it was good, Dad." Well of course the story has been told and retold in our family over the years, but I want you all to know Never, Never again did anyone in our household ever ever complain about food again. If they don't like something they just eat a little and keep quiet about it--especially my husband. Every meal is a feast according to him from that day to this one almost 25 years ago. I love key lime pie and I also love lemon meringue pie. Mary Curtis --------------------------------------------------------- Refd:1680 jibold@tso.cin.ix.net 02/11/96 14:33 24/2 1679 Subject: Re: Placed Key Lime Pie Great story, Mary! --------------------------------------------------------- rwhitney@tso.cin.ix.net 02/11/96 17:15 1104/15 Subject: Beef Burgundy again About the questions about the recipe - after I posted it, I made it again after not having made it in a long time, and have some of the same questions you did. I too got the jowl bacon - I did fry it up a bit crisp so maybe it wasn't as "disgusting" as it might have been. Also remembering that Julia Child is not big on heart-healthy food! When I got my pearl onions home from Kroger they were all moldy in the container except the top (visible) layer, so I just left them out and used the sauteed mushrooms. Also, even though I dried the beef cubes with paper towels they didn't brown in the fat very well, a lot of juice escaped and they sort of braised instead. I left the carrot & onion in the sauce; they were pretty well disintegrated by the time I reheated the sauce anyway. Maybe I am just not a true French chef? Having said all that, I served it - overdone, falling to shreds - to my company with plain noodles tossed with butter and parsley, and plain buttered peas - not a very gourmet company meal - and every bit got eaten up, so either everyone was starving or it tasted okay. --------------------------------------------------------- rwhitney@tso.cin.ix.net 02/11/96 17:20 884/15 Subject: Baked brie and easy appetizers Both the croissant dough and the baked with almonds ideas sound yummy, but since I was worrying over the beef, I ended up just serving brie at room temp. with raw apple slices, a dish of salted nuts, a tray of fresh veggies (carrot sticks, celery sticks, and broccoli florets from Kroger salad bar so I didn't have to cut them up - talk about lazy), and then I made the following old standby - everyone probably has this but in case not it is a tasty, easy, fast appetizer: 1 can artichoke hearts, mashed up in a blender or food processor 1 cup (yes, a whole cup) Parmesan cheese 1 cup mayonnaise (I used low fat & it worked fine) some mashed garlic a couple of dashes Tabasco sauce Mix it all together in an appropriately sized oven-proof dish and bake for about 5 to 10 minutes in about a 350 oven. Sprinkle with paprika. Set on a plate with crackers and veggies for dipping. --------------------------------------------------------- sblais@tso.cin.ix.net 02/14/96 08:55 875/15 Subject: fat free yogurt I agree with a recent message about fat free sour cream and cream cheese...I sure hope they don't say its bad for you someday, either! Last night we made soft tacos, and discovered, waaaay too late that we were out of sour cream. We have a certain person in our family who falls to pieces without sour cream for soft tacos, so we improvised...took some fat free plain yogurt, and mixed a little skim milk in. Of course, our certain person wondered why the sour cream was in a bowl instead of the carton, but he ate it up with no complaints! The rest of us liked it too! I'd love to find more ways to use this fat free yogurt. I tried it on baked potatoes, but it seemed a bit "sharp" in flavor. Perhaps if I mixed a bit of milk in it, like the taco "sour cream". Anyone have any more uses for this yogurt? I'm trying to eat better, and so every bit helps! Thanks, Sandy --------------------------------------------------------- Refd:1684 mcurtis@tso.cin.ix.net 02/14/96 21:00 222/4 1683 Subject: Re: fat free yogurt Another way to make mock sour cream is to mix low-fat or no fat cottage cheese in the blender with a little skim mile. You can fool anybody. Happy Valentine's Day. I hope you are good to yourself today. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/15/96 16:22 1034/20 Subject: Rum Cake I thought this might be something easy and nice to make for the weekend Rum Cake 1 box of Duncan Hines butter 1/2 cup of water cake mix 4 eggs beaten well 1 box of instant vanilla 1 stick of margarine pudding (small) 1/4 cup of water 1 cup of chopped pecans 1/4 cup of rum 1/2 cup of light rum 1/2 cup of Wesson oil Preheat the oven to 350 degrees. In a large mixing bowl, combine the cake mix, instant vanilla pudding, pecans, 1/2 cup of light rum, oil, water and eggs. Mix with an electric mixer, on cake mix speed for 2 minutes. Pour into a bundt pan which has been greased and floured. Bake about 45 minutes at 350 or until a toothpick stuck into the center of the cake comes out clean. Glaze: In a small saucepan, combine margarine, water, 1/4 cup of rum and sugar. Over medium heat, bring to a boil. Cook for 5 minutes. Pour the glaze over the cake while it is hot. Be sure to evenly cover the cake with the glaze. --------------------------------------------------------- Refd:1686 dineidor@tso.cin.ix.net 02/15/96 20:19 51/1 1685 Subject: Re: Rum Cake Looks like a great recipe, but how much sugar? --------------------------------------------------------- Refd:1687 Refd:1688 steveo35@tso.cin.ix.net 02/15/96 20:22 183/8 1686 Subject: Cream of Tartar Mmmmmm, I love rum cake. I'll have to try that one. OK, I have another question about spices. What in the heck is cream of tartar and what is it used for? Thanks again! Steve --------------------------------------------------------- Refd:1689 Refd:1691 mcurtis@tso.cin.ix.net 02/16/96 10:52 150/2 1686 Subject: Re: Rum Cake Darn it anyway. I mess up every single recipe that I post. I was so careful too. Anyway the rum recipe contains 1/2 cup of sugar. Mary Curtis --------------------------------------------------------- abate@tso.cin.ix.net 02/16/96 18:09 372/6 1687 Subject: Re: Cream of Tartar The only thing that I have ever used Cream of Tartar for is to help in whipping up egg whites. It is used just like the pinch of salt to make them really stiff. I'm not sure what it actually is. I seem to also remember using it to lighten flour or something like that. I will look it up in my kitchen encyclopedia if someone doesn't get to this answer first. Anne --------------------------------------------------------- dtrout@tso.cin.ix.net 02/17/96 08:44 1167/16 Subject: DUMP STORIES I enjoyed the "dump" stories. Here's one on me. My wife and I make potato soup for crowds of 20 to 40 people. I find, even with the extra work, the soup is better that way than just a small batch. So we made some for 30 people last week and had the gather at a nearby club house. We had some soup left over so I put it in a bowl and carried it, along with most of the rest of the stuff, out to the car. I put the bowl on the hood of the car while I fumbled with the keys to open the door. When I turned to get the bowl, it was sliding off the front of the hood. The lid popped off and the soup ran over the parking lot. I was disappointed to say the least. I mopped up what I could to take home and through away. I told my wife who said, "I'll take care of it." The next day she said the disposer was making a funny noise. I didn't think too much about it until she told me she had dumped the soup down the disposer. Yep! There was a stone I had mopped up with the soup so I spent the next hour picking that little bitty stone out of the disposer. Lesson: Don't throw anything you have mopped up from a parking lot down a disposer. - dave trout --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/17/96 12:32 1348/18 1687 Subject: Re: Cream of Tartar I also have used cream of tartar for meringue. It makes it more durable or something, but I also used it for something else. Someone recommended that you use it to clean the bathtub. Well I did and it was fine, but I am embarrassed to tell that. Have you ever priced cream of tartar? It is very expensive. It must have cost me $5.00 to clean that tub. While we are on the subject of cleaning, I once asked how to get the label off a jar. It was recommended to me to soak it overnight in a tri-sodium phosphate solution. This also works for plastic that has been used to store grape juice. It also works for pots and pans and shower curtains. You can use rubber gloves, but as a caustic I think it gets a bad rap. Oh sure, be careful and keep it out of your eyes that would be true of any cleaning solution, but I don't think it is any harder on your hands than Spic and Span or some of that other stuff. Well be careful anyway. You can use it to wipe down the plastic shower stall if it is a big mess, but mostly I loved it for cleaning up my Corning Wear. I have one of those casseroles that we all bought about 20 years ago. They get pretty crummy after 20 years but are still surprisingly good. I soaked mine overnight in TSP and it looked better than new with a little wipe down with a teflon pad. Bye for now. Mary Curtis --------------------------------------------------------- Refd:1692 abate@tso.cin.ix.net 02/17/96 14:00 474/8 1691 Subject: Re: Cream of Tartar Here is the official word on Cream of Tartar from the Food Lover's Companion: A fine white powder derived from a crystalline acid deposited on the inside of wine barrels. Cream of tartar is added to candy and frosting mixtures (that's where I have used it before) for a creamier consistency, and to egg whites before beating to improve stability and volume. It's also used as the acid ingredient in some baking powders. This also explains why it is so expensive. Anne --------------------------------------------------------- Refd:1693 rwhitney@tso.cin.ix.net 02/17/96 15:16 315/5 1692 Subject: Re: Cream of Tartar From the old "I Hate To Cook Book," a shower gift in 19 (cough cough): 1 teaspoon baking soda plus 2 teaspoons cream of tartar plus 1 teaspoon cornstarch = baking powder. Although I always thought I was more likely to actually have baking powder than to have the soda, cr. of t, and cornstarch hanging around. --------------------------------------------------------- hlawson@tso.cin.ix.net 02/17/96 20:53 406/6 Subject: Stuffed Freezer There is hardly room in our freezer for my beloved frozen yogurt so I read the riot act to my wife about using up freezer items while she is home for a week pampering me after hand surgery. It worked. Now I can have 2 quarts of frozen yogurt at one time. Isn't that just like a man? Well, the blueberry pancakes were good and I'll miss all the attention when she goes back to work next week. Howard --------------------------------------------------------- Refd:1695 abate@tso.cin.ix.net 02/18/96 11:38 565/9 1694 Subject: Re: Stuffed Freezer We recently discovered a neat way to deal with a stuffed freezer. We inventory everything that is in the freezer--take it all out, write it all down and organize it so we can find it. Then we keep the list on the counter and challenge ourselves to cross everything off as we use it. This worked like a charm on our kitchen freezer. Now we are working on transferring things from the basement freezer to the kitchen freezer in order to clean the basement freezers out by spring for a gang defrost. How does all that stuff collect in the freezer anyway? Anne --------------------------------------------------------- Refd:1697 kstrom@tso.cin.ix.net 02/18/96 21:04 80/1 Subject: Tri Sodium Phosphate? Mary, sounds WONDERFUL!!!! Where can I get some? Never heard of it before. --------------------------------------------------------- Refd:1698 becks@tso.cin.ix.net 02/19/96 00:46 177/4 1695 Subject: Re: Stuffed Freezer Believe it or not, I actually have the icing flowers from our wedding cake in a little margarine container in our freezer. They'll be 20 years old in May! Becky Schneider --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/19/96 10:34 236/5 1696 Subject: Re: Tri Sodium Phosphate? I thought you were going to say you cleaned out your freezer with tsp. You get it at any hardware store--Hader's is having their annual 20% off sale today. This might be a good time to pick up a new meat thermometer. Mary Curtis --------------------------------------------------------- Refd:1699 steveo35@tso.cin.ix.net 02/19/96 14:46 263/7 1698 Subject: Re: Tri Sodium Phosphate Please _carefully_ read the label when using TSP. It is a _strong_ agent and can easily burn your skin. I'd keep it away from food as well. I use TSP for degreasing the garage floor and washing down masonry walls. Never used it in the kitchen. Steve --------------------------------------------------------- jgraf@tso.cin.ix.net 02/19/96 21:35 20/2 Subject: NEED LOW-FAT OR FAT-FREE RECIPES PLEASE, THANK'S --------------------------------------------------------- Refd:1701 hlawson@tso.cin.ix.net 02/21/96 22:04 208/4 1700 Subject: Re: NEED LOW-FAT OR FAT-FREE RECIPES There is a low fat listserv that you can subscribe to. Perhaps someone knows the exact procedure. It used to be something like "subscribe l-f digest" or something like that. Mary C. can you help? Howard --------------------------------------------------------- Refd:1702 mcurtis@tso.cin.ix.net 02/22/96 10:01 546/8 1701 Subject: Re: NEED LOW-FAT OR FAT-FREE RECIPES Here is the address to subscribe to eat-low fat. The address is majordomo@lists.best.com. Send the message eat-lf (return) end If you have problems with this and want to sign up and can't let me know. You shouldn't have any problem though. When I get the next fat free digest and the address I will let you know. Both of these are accessible from e mail addresses and you do not need the world wide web to belong. Even I was able to do it and I am pathetic when it comes to computers. Mary Curtis P.S. I am getting better and better. --------------------------------------------------------- Refd:1703 kit@tso.cin.ix.net 02/24/96 11:27 804/20 1702 Subject: Re: NEED LOW-FAT OR FAT-FREE RECIPES Here's a quicky fat-free recipe. Stuffed Mushrooms Remove the stems of the mushrooms and clean them being careful not to soak them in water. Mushrooms are very porous, like sponges. Fill the caps with no-fat cream cheese Sprinkle with Cavender's Seasoning Sprinkle with Worchestershire Sauce Heat in oven for about 10 minutes at 350 or until cream cheese is puffy and a little brown. These can also be done in the microwave since the Worchestershire sauce makes them brown already. If you can't find Cavender's seasoning, you can substitute another brand of seasoning salt...but Cavender's is the best. It's a Greek blend of spices that tastes good in almost any dish. Krogers used to sell it but when they stopped I never whent in search of it. If anybody knows where I can get it, let me know. --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/24/96 15:28 846/11 Subject: Cavender's Seasoning We bought some of this last summer when we were in the Panhandle of Florida. They recommended that we put it on the fresh fish that we bought. Evidently it is the big seasoning in that area. I have not used it much since I have been home. I use lots of herbs and spices, and sort of forgot about this one. I am still trying to find out what is the best purpose for Maggi liquid flavoring that is on every stove of every chef that cook on T.V. I had trouble finding it and then found it in huge bottles in the Oriental Store. The bottle says don't use much as it is heavily concentrated. I have put it in stuff that needs a little something. I bought this at Krogers. Now I must try the Cavender's Seasoning again. If Krogers doesn't sell it then I am sure that Jungle Jim's or the Party Source does. We'll look for it. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/27/96 17:42 5095/168 Subject: Recipes: Diabetic Collection FORWARDED FROM: /mail/mc/mcurtis(#8041) From:mary12@one.net >X-POP3-Rcpt: mary12@mail.one.net >Return-Path: owner-eat-l@LISTSERV.VT.EDU >X-Sender: plgold@ix.netcom.com >Date: Sun, 25 Feb 1996 12:44:59 -0800 >Reply-To: Pat Gold >Sender: Foodlore/Recipe Exchange >From: Pat Gold >Subject: Recipes: Diabetic Collection >To: Multiple recipients of list EAT-L > >I found these in the rec.food.recipes archives. There are 2 collections ... >the next one has to do with baking. > >Pat >plgold@ix.netcom.com >******************* > >Newsgroups: rec.food.recipes >From: JUDI MAE PHELPS >Subject: COLLECTION: Diabetic Recipes (4) >Message-ID: >Organization: University of Chicago -- Academic Information Technologies >Date: Fri, 23 Jun 1995 14:35:59 GMT > > > >This fills a request from Gretchen M. Dick on 6/15/95 asking for >diabetic recipes. > >MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 > > Title: CHICKEN DIJON PASTA SALAD > Categories: Salads, Diabetic, Pasta > Yield: 4 servings > > 4 oz Rotini; uncooked > 8 oz Plain low fat Yogurt > 1/3 c Wheat germ > 3 tb White wine vinegar > 1 tb Dijon mustard > 1/8 ts Black pepper > 1 c Chicken breast, cooked and > -diced > 3/4 c Broccoli flowerets; diced > 1/2 c Tomato; chopped & seeded > 1/3 c Red onion; chopped > > Cook pasta according to package directions. > > In medium bowl, combine yogurt, wheat germ, vinegar, mustard and > pepper; mix well. Add pasta and remaining ingredients: toss to > coat. Serve immediately or chill before serving. Sprinkle with > additional wheat germ before serving. > > 1/4 salad: Cal: 260; Cho: 35mg; Car: 34g, Pro: 22g; > Food Exchange per serving: 1 LEAN-MEAT EXCHANGE; + 1 > VEGETABLE EXCHANGE; + 1 STARCH EXCHANGE > > Source:Kretshmer Wheat Germ > Submitted By NANCY O'BRION > > Shared on rec.food.recipes by Judi M. Phelps. > Internet: jphelps@shell.portal.com > >MMMMM > >MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 > > Title: SWEET POTATOES AND BROCCOLI > Categories: Vegetables, Diabetic > Yield: 1 serving > > 1 md Sweet potato > 1/2 c ;water > 1 c Fresh broccoli; chopped > 1/2 c Cottage cheese, low fat > 1 tb Sesame seeds > > Dice the sweet potato and cook in the 1/2 c water covered until > almost done. Add the broccoli and cook until tender. You may > need to add more water. Add to hot vegetables the cottage cheese > and sesame seeds and toss until blended. > > 1 serving = 362 cal; 2 meat, 2 veg, 2 bread, 1 fat > Protein 22gm, fat 4g, carbo 48gm > From "Vegetarian Cooking for Diabetics" > > Source: Prodigy > >MMMMM > >MMMMM----- Recipe via Meal-Master (tm) v8.02 > > Title: RAISIN BARS > Categories: Cookies, Fruits, Diabetic, Holiday, Vegetables > Yield: 16 servings > > 1 c Raisins, dark or golden > 1/2 c Unsweetened Apple Juice > 1 c Whole Wheat Flour > 1/2 ts Baking Soda > 1 ts Baking Powder > 1 ts Ground Cinnamon > 1/4 ts Ground Nutmeg > 1/4 ts Ground Cloves > 1 Egg > 2 tb Vegetable Oil > Orange Rind; grated > > In a saucepan, combine the raisins and apple juice. Bring to a > boil and cool. > > Meanwhile, mix the flour, baking soda, baking powder, cinnamon, > nutmeg, cloves, egg and vegetable oil together. Add the raisin > mixture and blend thoroughly. > > Spread the mixture into a lightly-oiled 8-inch-square pan. > Sprinkle on the grated orange rind. > > Bake in a 350-degree oven for 30 to 40 minutes. > > Cool in the pan on a wire rack and cut into bars. Makes 16 > > One Bar = Calories: 76, Carbohydrates: 14, Protein: 2, Fat: 2, > Sodium: 47, Potassium: 109, Cholesterol: 17 > > Exchange Value: 1 Bread Exchange > Source: Holiday Cookbook, American Diabetes Association, > ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. > > Posted to rec.food.recipes, 6/22/95. > >MMMMM > >MMMMM----- Recipe via Meal-Master (tm) v8.02 > > Title: Orange Tangerine Mimosa > Categories: Diabetic, Beverages, Fruits > Yield: 2 servings > > 1 ea Orange > 2 ea Tangerines > 1/3 c Chilled sparkling mineral > -water, seltzer or club > -soda - about 1/3 cup > > SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders > Polin, Ph.D., and Frances Towner Giedt, ISBN #0-553-08760-6. > Formatted into MM by Ursula R. Taylor. > > Juice the fruits using a hand or electric juicer; blend together. > Divide the juice between 2 goblets. Fill with mineral water. > Makes 2 servings. > > Per serving: calories - 37, protein - 1 g, carbohydrate - 9 g, > fat - trace, calories from fat - less than 1%, dietary > fiber - trace, cholesterol - 0 mg, sodium - 1 mg, > potassium - 107 mg. Joslin Exchanges: 1/2 fruit > > Posted to rec.food.recipes, 6/22/95 by Judi M. Phelps. > >MMMMM > > -----FORWARDER'S COMMENTS: --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/27/96 17:42 17459/556 Subject: Recipes: Diabetic Desserts FORWARDED FROM: /mail/mc/mcurtis(#8042) From:mary12@one.net >X-POP3-Rcpt: mary12@mail.one.net >Return-Path: owner-eat-l@LISTSERV.VT.EDU >X-Sender: plgold@ix.netcom.com >Date: Sun, 25 Feb 1996 12:45:05 -0800 >Reply-To: Pat Gold >Sender: Foodlore/Recipe Exchange >From: Pat Gold >Subject: Recipes: Diabetic Desserts >To: Multiple recipients of list EAT-L > >Newsgroups: rec.food.recipes >From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) >Subject: KYoung's Recipes for Diabetics (medium long) >Message-ID: <9308260852.AA12083@unidui.uni-duisburg.de> >Date: Thu, 26 Aug 93 10:52:09 +0200 > > >CONTENTS: >--------- >Apple Dumplings (Kyoung) >Blintzes (Kyoung) >Blueberry Crepes (Kyoung) >Chocolate Banana Mousse (Kyoung) >Chocolate Butter Creams (Kyoung) >Cinnamon Cookies (Kyoung) >Cookie Brittle (Kyoung) >Cotton Candy Cookies (Kyoung) >Cream Cheese Cookies (Kyoung) >Double Fudge Balls (Kyoung) >French Vanilla Ice Cream (Kyoung) >Fruit Candy Bars (Kyoung) >Fruit Cookies (Kyoung) >Lo-Cal Crepes (Kyoung) >Mini Pancakes With Strawberry Sauce (Kyoung) >Mint-Chip Ice Cream (Kyoung) >Orange Cookies (Kyoung) >Out-Of-Bounds Candy Bars (Kyoung) >Peanut Butter Cookies (Kyoung) >Powdered Sugar Replacement (Kyoung) >Pure Jellies Or Toppings (Kyoung) >Rich Crepes (Kyoung) >Semisweet Dipping Chocolate (Kyoung) > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >APPLE DUMPLINGS >=============== >(Yield: 4 dumplings) > >Ingredients: >------------ >1 recipe Basic Pie Shell >4 apples >1 tblsp (15 mL) lemon juice >3 tblsp (45 mL) granulated sugar replacement > or granulated fructose >1/4 tsp (2 mL) cinnamon >4 tsp (20 mL) margarine >1 egg white (slightly beaten) > >Instructions: >------------- >Roll out pie dough and cut into 4 equal pieces. Peel and core apples >and sprinkle them with lemon. Place 1 apple in center of each piece >of dough. Combine sugar replacement and cinnamon in a bowl, >sprinkling evenly into cavity of apples. Top each apple with 1 tsp (5 >mL) margarine. Bring opposite ends of dough up over apple. Moisten >slightly with water; seal securely. Brush with beaten egg white and >place in shallow baking pan. Bake at 425 F (220 C) for 35 to 45 >minutes, or until pastry is golden brown. > >Exchange 1 dumpling: 2 bread > 1 fruit > 2 1/2 fat > >Calories 1 dumpling: 221 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >BLINTZES >======== >(Yield: 12 servings) > >Ingredients: >------------ >12 Lo-Cal Crepes >1 cup (250 mL) creamed cottage cheese >2 tblsp (30 mL) granulated sugar replacement >1 tsp (5 mL) vanilla extract >1/2 tsp (2 mL) lemon peel (grated) >2 tblsp (30 mL) Powdered Sugar Replacement > >Instructions: >------------- >Reserve crepes. Combine cottage cheese, granulated sugar replacement, >vanilla and lemon peel in mixing bowl. Whip with fork until thoroughly >blended. Fill each crepe with heaping 1 tblsp (15 mL) of cottage cheese >filling, roll each one to form blintzes and place in shallow pan. Bake >at 350 F (175 C) for 15 minutes, or until warm. Sift the powdered sugar >replacement over the blintzes. > >Microwave: Cook on Medium for 1 minute. Sift the powdered sugar >replacement over the blintzes. > >Exchange 1 serving: 1/3 bread > 1/3 lean meat > >Calories 1 serving: 30 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >BLUEBERRY CREPES >================ >(Yield: 12 servings) > >Ingredients: >------------ >12 Rich Crepes >2 tblsp (30 mL) cornstarch >2 tblsp (30 mL) granulated sugar replacement >dash salt >1 cup (250 mL) skim milk >1 tblsp (15 mL) lemon juice >2 tsp (10 mL) vanilla extract >2 cups (500 mL) fresh blueberries (rinsed) >1 cup (250 mL) lo-cal whipped topping (prepared) > >Instructions: >------------- >Reserve crepes. Combine cornstarch, sugar replacement, salt, milk, >lemon juice and vanilla in saucepan. Cook and stir over medium heat >until slightly thickened; remove from heat. Crush 1 cup (250 mL) of >the blueberries and add to cream mixture. Return to heat, and cook >and stir until thickened. Cool. Fold in remaining blueberries. Divide >evenly between crepes, and fold or roll the crepes. Top each with >heaping 1 tblsp (15 mL) topping. > >Exchange 1 serving: 1/2 bread > 1/2 fat > >Calories 1 serving: 72 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >CHOCOLATE BANANA MOUSSE >======================= >(Yield: 8 servings) > >Ingredients: >------------ >1-oz. sq. (28-g sq.) unsweetened chocolate >1 cup (250 mL) evaporated skim milk >3 tblsp (45 mL) granulated sugar replacement >2 egg yolks >1/4 tsp (1 mL) salt >1 tsp (5 mL) vanilla extract >2 bananas (sliced) > >Instructions: >------------- >Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar >replacement in top of double boiler. (Chill remaining milk in >freezer.) Cook and stir over simmering water until chocolate melts. >Pour amount of hot chocolate mixture over egg yolks and beat well. >Pour egg mixture into chocolate mixture on top of double boiler. Stir >in salt. Cook and stir over hot water until mixture thickens. Cool >completely. Scrape cold or slightly frozen milk into mixing bowl and >beat until very stiff. Fold chocolate mixture into stiffly beaten >milk. Fold in vanilla and banana slices. Spoon into mould, freezer >tray or individual cups and freeze until firm. > >Exchange 1 serving: 1 bread, 1 fat >Calories 1 serving: 69 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >CHOCOLATE BUTTER CREAMS >======================= >(Yield: 30 creams) > >Ingredients: >------------ >3-oz. pkg. (90g pkg) cream cheese (softened) >2 tblsp (30 mL) skim milk >1 1/2 tsp (7 mL) white vanilla extract >1 cup (250 mL) powdered sugar replacement >1 recipe Semisweet Dipping Chocolate > >Instructions: >------------- >Beat cream cheese, milk and vanilla until fluffy; stir in powdered >sugar replacement. Form into 30 balls and dip each one in chocolate. > >Exchange 1 cream: 1/4 low-fat milk >Calories 1 cream: 31 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >CINNAMON COOKIES >================ >(Yield: 20 cookies) > >Ingredients: >------------ >2 eggs >2 tblsp (30 mL) water >5 tsp (25 mL) granulated sugar replacement >1 tsp (5 mL) cinnamon >1 1/2 cup (375 mL) flour >1/2 tsp (2 mL) baking soda >1/4 tsp (1 mL) salt > >Instructions: >------------- >Beat eggs and water until light and fluffy. Beat in sugar replacement >and cinnamon. Combine flour, baking soda and salt in sifter; sift >half of the dry ingredients over egg mixture. Fold to completely >blend. Repeat with remaining dry ingredients. Drop by teaspoonfuls >onto greased cookie sheets, 2 to 3 inches (1 cm) apart. Bake at 375 >degrees F (190 C) for 10 to 12 minutes. > >Exchange 1 cookie: 1/2 bread >Calories 1 cookie: 41 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >COOKIE BRITTLE >============== >(Yield: 60 pieces) > >Ingredients: >------------ >1/2 cup (125 mL) margarine >2 tsp (10 mL) vanilla >1 tsp (5 mL) salt >3 tblsp (45 mL) granulated sugar replacement >2 cups (500 mL) flour (sifted) >1 cup (250 mL) semisweet chocolate chips >1/2 cup (125 mL) walnuts (chopped fine) > >Instructions: >------------- >Combine margarine, vanilla, salt and sugar replacement in mixing bowl >or food processor; beat until smooth. Stir in flour, chocolate chips >and walnuts. Press into ungreased 15 x 10-in. (39 x 25-cm) pan. Bake >at 375 degrees F (190 C) for 25 minutes. Remove from oven, score into >2 x 1-in. (5 x 2.5-cm) pieces and cool completely. Break into candy >pieces. > >Exchange 1 piece: 1/2 fat > 1/3 bread >Calories 1 piece: 48 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >COTTON CANDY COOKIES >==================== >(Yield: 36 cookies) > >Ingredients: >------------ >3 egg whites (beaten stiff) >2 tblsp (30 mL) granulated sugar replacement > or granulated fructose >2 tsp (10 mL) orange oil (or your favorite oil) >1 tsp (5 mL) orange rind (grated) > >Instructions: >------------- >Beat sugar replacement, orange oil and rind into the stiff egg >whites. Drop onto lightly greased cookie sheets. Bake at 325 degrees >F (165 C) for 8 to 10 minutes. Remove from pan immediately. > >Exchange 6 cookies with sugar replacement: Negligible >Calories 6 cookies with sugar replacement: 10 >Exchange 6 cookies with fructose: 1/5 fruit >Calories: 6 cookies with fructose: 22 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >CREAM CHEESE COOKIES >==================== >(Yield: 30 cookies) > >Ingredients: >------------ >1/4 cup (60 mL) vegetable shortening >1/4 cup (60 mL) cream cheese (softened) >2 tsp (10 mL) granulated fructose >1 tsp (5 mL) granulated sugar replacement >1 egg >1 tblsp (15 mL) water >1 cup (250 mL) flour >1/2 tsp (2 mL) baking powder >dash salt > >Instructions: >------------- >Cream together shortening, cream cheese, fructose and sugar replacement. >Add egg and water, beating well. Sift together flour, baking powder and >salt, and add to creamed mixture. Mix until thoroughly blended. Shape >into a roll, 1 1/2 in. (3.75 cm) in diameter. Refrigerate at least 2 >hours or overnight. Cut into thin slices and place on ungreased cookie >sheets. Bake at 350 degrees F (175 C) for 8 to 10 minutes. > >Exchange 2 cookies: 1/2 fruit > 1/2 fat >Calories 2 cookies: 74 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >DOUBLE FUDGE BALLS >================== >(Yield: 60 balls) > >Ingredients: >------------ >1/3 cup (90 mL) margarine (soft) >3 tblsp (45 mL) evaporated skimmed milk >dash salt >1 tsp (5 mL) vanilla extract >1/4 cup (60 mL) cocoa >1 cup (250 mL) Powdered Sugar Replacement >1 recipe Semisweet Dipping Chocolate > >Instructions: >------------- >Cream together margarine, milk, salt and vanilla until fluffy. Stir >in cocoa and sugar replacement. Knead or work with hands until dough >is smooth, and form dough into 60 small balls. Dip balls in >chocolate, cool completely; dip again and cool. > >Exchange 1 ball: 1/3 bread > 1/2 fat >Calories 1 ball: 50 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >FRENCH VANILLA ICE CREAM >======================== >(Yield: 1 1/2 qt. (1 1/2 L)) > >Ingredients: >------------ >5 egg yolks >1/4 cup (60 mL) granulated sugar replacement >dash salt >2 cups (500 mL) evaporated skim milk >1-in. piece (2.5-cm piece) vanilla bean >2 cups (500 mL) lo-cal whipped topping (prepared) > >Instructions: >------------- >Combine egg yolks, sugar replacement and salt in top of double >boiler. Beat until frothy. Beat in milk and add vanilla bean. Cook >and stir over simmering water until mixture is thick and vanilla bean >is dissolved. Cool completely. With electric beater, beat well, and >then fold in topping. Pour into freezer trays, cover with waxed >paper, and freeze for 1 hour. Scrape into large bowl and beat until >smooth and fluffy. Return to freezer trays. Cover. Freeze firm. > >Exchange: 1/2 cup (125 mL): 1/2 high-fat meat >Calories: 1/2 cup (125 mL): 61 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >FRUIT CANDY BARS >================ >(Yield: 24 bars) > >Ingredients: >------------ >1 env. unflavored gelatin >1/4 cup (60 mL) water >1 cup (250 mL) dried apricots >1 cup (250 mL) raisins >1 cup (250 mL) pecans >1 tblsp (15 mL) flour >2 tblsp (30 mL) orange peel (grated) >1 tsp (5 mL) rum extract > >Instructions: >------------- >Sprinkle gelatin over water; allow to soften for 5 minutes. Heat and >stir until gelatin is completely dissolved. Combine apricots, >raisins, pecans, flour and orange peel in blender or food processor, >working until finely chopped. Add to gelatin mixture. Add rum extract >and stir to completely blend. Line 8-in. (20 cm) square pan with >plastic wrap or waxed paper. Spread fruit mixture evenly into pan, >and set aside to cool completely until candy is firm. Turn out onto >cutting board, cut into 24 bars and wrap individually. > >Exchange 1 bar: 1 fruit > 1/2 fat >Calories 1 bar: 68 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >FRUIT COOKIES >============= >(Yield: 60 cookies) > >Ingredients: >------------ >1/2 cup (60 mL) margarine >4 tsp (20 mL) granulated sugar replacement >2 eggs >2 cups (500 mL) flour (sifted) >1/2 tsp (2 mL) baking soda >1/4 tsp (1 mL) salt >1/2 tsp (2 mL) nutmeg >1/4 cup (60 mL) hot apple juice >1/4 cup (60 mL) raisins (chopped) >1/4 cup (60 mL) currants > >Instructions: >------------- >Cream together margarine and sugar replacement. Add eggs; beat until >fluffy. Combine flour, baking soda, salt and nutmeg in sifter; add >alternately with hot apple juice to creamed mixture. Fold in raisins >and currants. Allow to rest 15 minutes. Drop by teaspoonfuls onto >lightly greased cookie sheet, 2 to 3 in. (5 to 7cm) apart. Bake at >350 degrees F (170 C) for 12 to 15 minutes. > >Exchange 1 cookie: 1/2 fruit >Calories 1 cookie: 27 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand > >LO-CAL CREPES >============= >(Yield: 36 6-in. (15-cm) crepes) > >Ingredients: >------------ >2 eggs >dash salt >2 tblsp (30 mL) margarine (melted) >1 1/4 cup (310 mL) flour >1 tsp (5 mL) baking powder >1 3/4 cup (440 mL) water > >Instructions: >------------- >Place eggs in blender; whip to mix well. add salt, melted margarine, >flour, baking powder and water. whip to blend thoroughly. (Should >batter become too thick, add a little extra water; stir to blend.) >Cook in crepe pan according to manufacturer's directions. > >Exchange 1 crepe: 1/4 low-fat milk >Calories 1 crepe: 24 > >%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% > >From: kyoung@prstorm.bison.mb.ca (kyoung) > >MINI PANCAKES WITH STRAWBERRY SAUCE >=================================== >(Makes 12 pancakes, 6 servings) > >Ingredients: >------------ >1 cup skim milk >1 egg white >1 tsp vanilla >1 cup all-purpose flour >1-1/2 tsp baking powder >Pinch salt >Pinch cinnamon >1 tsp canola oil >1/2 cup low-fat yogurt > >Strawberry Sauce: >----------------- >1 kg (300 g) frozen unsweetened strawberries >1/2 cup water >1 tbsp granulated sugar >2 tsp cornstarch > >Instructions: >------------- >Strawberry Sauce: In saucepan over medium-high heat, bring strawberries, >water, sugar and cornstarch to boil; cook for 1 minute or until >thickened. > >In bowl, beat milk, egg white and vanilla. Add flour, baking powder, >salt and cinnamon; beat mixture just until blended. > >Heat snall nonstick skillet until drop of water sizzles on it. Lightly >brush skillet with oil. For each pancake, pour 2 tbsp batter onto >skillet. Cook for 1 minute; turn and cook for 30 seconds. Keep warm. >Repeat with remaining batter; brushing skillet with oil as required. >Spoon Strawberry Sauce over pancakes; >garnis Error Unable to load requested item. > > -----FORWARDER'S COMMENTS: --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/27/96 17:43 2871/93 Subject: Diabetic Recipes FORWARDED FROM: /mail/mc/mcurtis(#8043) From:mary12@one.net >X-POP3-Rcpt: mary12@mail.one.net >Return-Path: owner-eat-l@LISTSERV.VT.EDU >Date: Sun, 25 Feb 1996 09:36:36 -0500 >Reply-To: TheCook121@AOL.COM >Sender: Foodlore/Recipe Exchange >From: Rich Harper >Subject: Diabetic Recipes >To: Multiple recipients of list EAT-L > >Being new, I thought I would post these for the person looking for diabetic >recipes. > >Contains 2 recipes. > >MMMMM----- Recipe via Meal-Master (tm) v8.02 > > Title: Lattice Cherry Pie > Categories: Carly, Diabetic, Pies, Fruits, Untried > Yield: 8 servings > > 4 c Sour red cherries; pitted* > 1 1/2 c Sugar substitute; Splenda > 1/4 c Cornstarch > 1 tb Lemon juice > 1/4 ts Almond extract > 1 tb Margarine > Pastry for Double Crust Pie > > In large bowl, combine cherries, sugar substitute, cornstarch, lemon > juice and almond extract. Let stand 15 minutes. > > Line 9-inch pie plate with half the pastry. Stir cherry mixture; > pour into pie plate. Dot with margarine. Cut remaining pastry into > 1/2-inch strips. Weave strips on top of cherry filling in lattice > fashion. Trim ends of strips even with edge of bottom crust. Flute > edge. > > Bake at 450F. on lowest oven rack for 35 to 45 minutes or until golden > brown and bubbling. (If necessary, cover edge of pie with foil to > prevent overbrowning.) Cool on rack. > > *To use frozen sour cherries, thaw slightly and use the juice. To use > canned sour cherries, use 2 19 oz. cans unsweetened cherries. Reserve > 1/4 cup juice. > > Nutritional information per serving: Calories: 288 Protein: 3.3 g > Carbohydrates: 35.4 g Fat: 15.2 g > > Origin: Splenda Low-Calorie Sweetener > > From the Collection of Candis Compton. > >MMMMM > >MMMMM----- Recipe via Meal-Master (tm) v8.02 > > Title: Hurricane Fruit Salad > Categories: Salads, Diabetic > Yield: 6 servings > > 1 c Sliced bananas > 1 c Orange sections, fresh > -peeled > 1/2 c Sliced strawberries > 1 c Fresh pineapple chunks > 1/2 c Sliced Kiwi fruit, peeled > 1 c Plain yogurt > 1 c Cantaloupe balls > 1/3 c Dates chopped > 2 tb Shredded coconut > 6 Lettuce leaves > > Mix all ingredients except the coconut and the lettuce. Cover and > chill for 1-2 hours. Place lettuce leaves on a plate, spoon mixture > onto lettuce leaves, and garnish with the coconut. > > Origin: Don's kitchen circa 1993 > > Posted 08-10-93 by DON HOUSTON on C-Cooking > > From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ > 71511,2253, GT Cookbook echo moderator at net/node 004/005 From: > Sylvia Steiger Date: 27 Apr 94 > >MMMMM > ><> > > -----FORWARDER'S COMMENTS: --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/27/96 17:45 131/2 Subject: diabetic recipes Some time ago someone wanted some recipes for diabetics. I had these forwarded in case anyone wants to use them. Mary Curtis --------------------------------------------------------- steveo35@tso.cin.ix.net 02/27/96 19:54 1070/37 Subject: Maryland Crab Cakes Try these Mary, I think you'll enjoy them. Maryland Crab Cakes with Cool Lime Sauce A friend from Maryland gave me this recipe, its her favorite, especially the lime sauce. The Cakes 2/3rd cup mayonnaise 1 tablespoon lime juice (I use Roses) 1/4 to 1/2 teaspoon ground red pepper 2, 6 ounce cans of crab meat, drained & flaked 1 cup dry bread crumbs divided 2 ounces chopped pimento, drained 2 tablespoons minced green onion 2 tablespoons butter Mix the mayonnaise, lime juice & red pepper. Add crabmeat, pimentos, green onions and 1/2 cup bread crumbs. *NOTE* I use only enough bread crumbs to hold the cakes together, they taste better with less. Form into patties about 1/2 inch thick. Coat in remaining bread crumbs. Cook patties in butter in a cast iron skillet over medium heat for about three minuets each side or until brown and heated through. Serve with the lime sauce. The Lime Sauce 1/2 cup mayonnaise 1/4 cup sour cream 1 tablespoon lime juice 2 teaspoons grated lime peel Mix together and garnish with lime peel, parsley or mint leaves. --------------------------------------------------------- tlcborn@tso.cin.ix.net 03/03/96 20:29 521/8 Subject: recipe sort of There is this candy that my mother used to make when I was a kid, she called it peanut butter candy. It consisted of powered sugar, peanut butter (obviously) and something else. She would mix the p. sugar with something, then she would roll it out flat on the table and schmeeeeer peanut butter over it, then she would roll it into a jelly roll type thing and cut it into about 1 inch pieces. Does anyone know what the "something else" is. Mother won't sit still long enough for me to catch her on the phone to ask. --------------------------------------------------------- Refd:1711 dluers@tso.cin.ix.net 03/05/96 17:59 398/9 Subject: Label removal An earlier note mentioned label removal... The easiest method that I have found is with WD-40. Spray it on, and let it sit for a few moments, than rub it off. Repeat as needed. A little soap and water will remove the WD-40. This will remove most residue left by tape and labels. I have been told that this is also an eccellant furniture cleaner and polish, but I haven't tried it. DL --------------------------------------------------------- hlawson@tso.cin.ix.net 03/05/96 23:11 561/9 Subject: No Cook My wife gave me a couple of boxes of Duncan Hines Spice Cake mixes since its my favorite kind. It was so tender that after cooling it in the pan and then on the racks it literally fell apart when I tried to place one layer on the other. it is a miserable looking cake. When my 15 year old helper came in after school today, I offered him a piece with my apologies. He just shrugged his shoulder and cut himself a big piece. Nonetheless, I've determined that I just am not a cook and will gladly let someone else cook for me the rest of my life. Howard --------------------------------------------------------- Refd:1714 Refd:1720 kit@tso.cin.ix.net 03/06/96 00:23 208/4 1713 Subject: Re: No Cook Cheer up, Howard...we all make imperfect creations sometimes. I kinda like the imperfect cookies...the cook gets to destroy the evidence! YUM! Cake that falls apart is way superior to cake that bounces! --------------------------------------------------------- Refd:1715 jibold@tso.cin.ix.net 03/06/96 02:45 236/6 1714 Subject: Re: No Cook Hey Howard, I made Caprial's spice cake--from scratch--and wound up throwing a lot of it away--really not very good. Either old spices, or the recipe ain't that hot, or *I'm* not too hot a cook. What the heck--it's just a hobby. --------------------------------------------------------- nocoffee@tso.cin.ix.net 03/09/96 09:53 290/6 Subject: Crab Spread? I may have requested this before (senile...) but, does anyone have a recipe for a crab spread that uses cream cheese, cocktail sauce (maybe horseradish?) and shreaded crab? I posess the crab meat but not the knowhow ... Usually talking motorcycles (go motorcycle), Norm Coffenberry --------------------------------------------------------- Refd:1717 Refd:1718 Refd:1723 sevans@tso.cin.ix.net 03/09/96 17:46 260/4 1716 Subject: Re: Crab Spread? The simplist one I know of is this: Take a block of cream cheese, put it on a plate. Drain the crab meat and place it on top of the cheese. Then put the cocktail sauce on top of the crab. Decorate the plate and viola! a very quick and tasty appetizer. --------------------------------------------------------- snewmark@tso.cin.ix.net 03/09/96 22:33 355/19 1716 Subject: Re: Crab Spread? Hot Crab Appetizer Combine: 8 oz. cream cheese 6-7 oz. frozen snow crab 2 tsp finely chopped onion 1 tbsp milk 1/2 + tsp horseradish 1/4 tsp salt dash pepper Place in 8" pie plate or other shallow pan Cover with 1/3 cup siced almonds BAKE 375 degrees 15 minutes Serve with melba rounds --------------------------------------------------------- Refd:1719 kstrom@tso.cin.ix.net 03/09/96 23:57 52/1 1718 Subject: Re: Crab Spread? Can't wait to try it ----sounds great. Thanks. --------------------------------------------------------- becks@tso.cin.ix.net 03/10/96 16:45 1079/23 1713 Subject: Re: No Cook Howard, when I was a girl I liked making home made bread but one time something went wrong. It smelled wonderful in the oven but tasted horrible. It was wintertime and the ground was covered with snow so we put the bread out for the birds and guess what, THE BIRS WOULDN'T EAT IT!! (After a couple of days I got so embarrassed I took it back and threw it away!) My mother once made a cake for a church carry-in dinner and it was so tender it fell apart as she iced it. We took it anyway and Mother told everyone that my father had made it. People kept coming up to daddy and complimenting him on his cake--like your 15 year old help showed, tender cakes still can taste great! Anyway, daddy went to mother and told her it was bad to lie, but even worse to lie in church! Someone earlier made the Confucius-like statement about tender cake better than cake that bounces and may I add.... Tender cake that fall apart much, much better than dry cake that's impossible to swallow! Try again, Howard... At least when you make it yourself you get to lick the bowl. Becky --------------------------------------------------------- Refd:1721 hlawson@tso.cin.ix.net 03/11/96 07:17 268/5 1720 Subject: Re: No Cook Thanks everyone for encouraging the "No Cook". Sue will be retired in about a year and I am looking forward to just walking right out of the kitchen and let her take over. Well... I'll help because cooking together is a way to have some focused time tog. Howard --------------------------------------------------------- hlawson@tso.cin.ix.net 03/12/96 07:34 342/7 Subject: Crock Pot Recipes We're always looking for new crock pot idea. The think that you don't have to measure everything. I would like a recipe for porkcops and potatoes or vegetables. When exactly should i put rosemary in? Also we could use a recipe for ham and whatever in the crock pot. We like recipes that don't have a lot of prep time. Thanks Howard --------------------------------------------------------- flr@tso.cin.ix.net 03/12/96 17:00 249/6 1716 Subject: Re: Crab Spread? Also, you may wish to try the "Crab Dip" recipe that was posted to this board quite a long time ago. (Do a message title search for "Crab Dip"). It does not contain cocktail sauce, and it is baked. It is an easy dip to make for parties. Faye --------------------------------------------------------- nocoffee@tso.cin.ix.net 03/13/96 02:23 58/3 Subject: Crab thanks! Thanks to all for the crab recipes! Norm Coffenberry --------------------------------------------------------- rwhitney@tso.cin.ix.net 03/13/96 09:50 253/4 Subject: Re: No Cook Have to add my experience - years ago tried a new apple pie recipe with an oatmeal/butter crust which carmelized, and our guest broke a steak knife tryin to cut a bite of pie - my husband laughed a lot but it took me a minute to see the humor . . . --------------------------------------------------------- hlawson@tso.cin.ix.net 03/13/96 22:39 332/5 Subject: Artificial Sweeteners?? For several years my sons s "Sweet & Low" so I switched to "Equal". Now I'm hearing that's harmful too. What's going on? Should I just be sugar in my coffee? I tried last night to drink coffee black and I really don't like it. I guess I can't hurt myself too much with a few teaspoons of sugar a day can I. BTW I've gone back to using real butter too. --------------------------------------------------------- Refd:1727 kstrom@tso.cin.ix.net 03/13/96 23:44 488/7 1726 Subject: Re: Artificial Sweeteners?? For several years my s Last summer my Father travelled to Sweden for the first time. He had the opportunity to meet and dine with many of his cousins and, yes, Aunts and Uncles, who are much older than he (age 74). When he got back he called me and said he thought it was unfair that in Sweden all the people can still eat real butter slathered on their sandwiches and use real sugar in their "kaffe" and live 'til they are 96 or 98 or whatever, while we in the US will die early if we do the same thing! --------------------------------------------------------- ronder@tso.cin.ix.net 03/14/96 00:48 143/7 Subject: Hot Slaw Has anyone been to Gumbo Charlie's on the river and had their Hot Slaw? I'm looking for that recipe or something similar. Thanks, Ronda --------------------------------------------------------- kstrom@tso.cin.ix.net 03/16/96 19:46 782/12 Subject: Yogurt Cheese This is a simple one and a great healthy substitute for cream cheese and spreads like alouette, though it is a bit tangier. To make it more like the spreads, add a dollop of low fat sour cream. Place a tea towel in a large strainer. Dump a carton of low or no fat plain yogurt in. Suspend over sink and let sit over night. In the morning refridgerate. Use as is or embellish with any number of herbs and spices... use as a substitute in recipes calling for cream cheese (warning: I have never tried this in cheese cake or anything baked, but will soon). Tonight I cut young chives from the herb garden and added a little pepper and it was a hit. The longer you leave it out, the thicker it gets.... 24 hours is the max though. This keeps in the fridg for a long time. --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/17/96 16:22 1085/16 Subject: baking powder I just want to pass along a tip I learned today. To test for the freshness of your baking powder put 1 teaspoon into a cup of hot water. If it doesn't foam it is stale and not usable. Well mine tested o.k. but I am going to pitch it tomorrow and buy a new can. This can has an expiration date of April, 1995. We don't use baking powder a whole lot in this day and age so I guess time creeps up on us. Also I have been throwing away a lot of eggs because I might use one or two and then they don't get used either. I used to keep them forever before I learned about their short life span. Now I check the expiration date. They are cheap enough to throw out also. But I have been trying to use them better since I still believe eggs are good for you no matter what anyone says. When my son was bodybuilding he studied nutrition religiously and told me that eggs have enough lechitin in them to break down the fat that they do contain, and I believe my son before I believe those people that change their minds whichever way the wind blows. Happy Sunday night. Mary Curtis --------------------------------------------------------- emiddle@tso.cin.ix.net 03/18/96 11:12 902/20 Subject: Hot Sauce Problem Child I did it again last night. I added too much hot sauce to a dinner recipe and and received scorn from my family at the table. "Oh Dad . . . this is TOO HOT! I can't eat it," said my daughter. "Way to go Dad," said my 14-year-old son. " Another Tobasco tornado!" Thankfully, my eight-year-old son likes hot food. "Tastes good to me, Dad," he said with the look of a hot food fan on the verge of an ear wax meltdown. I've tried to stop or at least curb my use of a variety of hot sauces, but I've never been able to change. Unless there's a pepper sauce patch on the market that I could wear for long-term relief, I fear I'll continue my habanos sauce habit. So, in the interest of helping my family keep its cool, what do you put on overly-spiced food to cool it down? An on-the-table remedy would be great, or some spice to be mixed into a flaming delight would be most helpful. Thanks! --------------------------------------------------------- Refd:1733 Refd:1736 gcochran@tso.cin.ix.net 03/18/96 19:32 1073/27 Subject: Hot Sauce Addict I'm not sure what you can add to a dish to lower the heat. If it's a tomato based meal, I sometimes add more tomato sauce to at least spread the heat. (My poor husband has a little trouble with my heat addiction, too) Something that people serve with spicy Indian food seems to help. Cucumbers are a good cooling food to serve on the table. Bread, without butter, helps a "scorched" tongue. The butter seems to spread the spices, so eat it plain. But try a cooling Cucumber Raita. This recipe is borrowed from The Cabbagetown Cafe Cookbook. 1 teaspoon cumin seeds 2 cucumbers or tomatoes, chopped 1 red or white onion, cut in crescents 2 cups plain yogurt 2 teaspoons finely chopped fresh mint 1/4 teaspoon salt 1/4 teaspoon paprika 1. Toast the cumin seeds lightly in a dry frying pan and mash them slightly with the back of a wooden spoon. 2. Mix all ingredients together. 3. Taste and adjust the seasonings. 4. Refrigerate for 1 - 2 hours before serving. And eat it fresh. For a richer Raita, omit the onion and add 2 Tablespoons sour cream. Stacy Cochran --------------------------------------------------------- kstrom@tso.cin.ix.net 03/18/96 22:09 513/10 1731 Subject: Re: Hot Sauce Problem Child Suggestions: 1. Sliced lime works beautifully if the dish requires the hot sauce cooked in. Just tell the fried folks to squeeze it on. Also sour cream is a good balancer. 2. If sauce is a problem, use minimal amount in the recipe to achieve the desired flavor and then provide a container of more on the side for others to mix in to suit their tastes. 3. Offer peanut butter and jelly sandwiches, artfully cut in triangles, to those who are growling! (or should I say on fire?!) --------------------------------------------------------- sblais@tso.cin.ix.net 03/18/96 23:56 384/7 Subject: flat bread I've had some trouble with my homemade bread (no machine...just the old-fashioned way). It does seem to rise very well, especially the second time, and so it is very "heavy". I usually use the oven as the place for it to rise, set on low temperature (about 200). Is that too hot? One time the yeast was not fresh, but this last time that was not the case. Any suggestions? Sandy --------------------------------------------------------- Refd:1735 Refd:1741 hlawson@tso.cin.ix.net 03/19/96 07:23 350/6 1734 Subject: Re: flat bread If you are using your oven for the second rise, turn the oven on for 1 1/2 minutes then turn it off. Put the bread in the pan you are baking it in and let it rise with the door closed. Also you might get an inexpensive thermometer at K-Mart to test the center temp of the bread. 200 deg. is supposed tobe done but I like to go to 210.. Howard --------------------------------------------------------- Refd:1737 hlawson@tso.cin.ix.net 03/19/96 07:40 722/11 1731 Subject: Re: Hot Sauce Problem Child Your family is telling you something is rather clear language. I think Kristine's suggestion of putting the bottle on the table will help. We've had this in our family and sometimes it means we cook two dishes, one with and one without. That was the only way we could respect the individual tastes(rights) of the family members. Now I believe, as you may too, that children should try new foods and not get away with just saying they don't like it, then if they persists that person is excused from eating that item but continue to put that dish on the table. If there is no nagging and forcing, we found that later they would try again. Now my grown children are more willing to eat new things than I am. Howard --------------------------------------------------------- kstrom@tso.cin.ix.net 03/19/96 08:05 1200/16 1735 Subject: Re: flat bread I do as Howard does with one addition -- a marvelous bread maker taught me this -- boil a pot of water and pour it in a pan placed on the lower rack of the oven, and refill as it cools during the rising process. As for yeast, I always keep it refridgerated and have never had a problem with out of date product. One thing that is important is to knead for a long time if doing it by hand til the bread is really elastic as they say. What is happening is that the gluten in the wheat gets stimulated or whatever and that is what gives bread it's texture (different than qick breads or muffins). One thing you can also do is get some high gluten flour and add a cup of it to your mix in place of all purpose. If you are scientifically inclined a fun experiment is to take some flour and water (that's all), mix into a workable ball and knead for about 10 minutes. Then fill a bowl with water and continue kneading gently. After a while you will have milky white water and pure gluten in your hands! The Japanese use this as a wheat sustitute called seitan. After the washing they cook it in a tamari broth and then cut it up to use in soups -- pure protein! (My, I did go on and on......) --------------------------------------------------------- jibold@tso.cin.ix.net 03/19/96 14:47 178/5 Subject: Re: Hot Sauce Problem Child Dairy products take the heat right out of your mouth! I usually drink milk with really spicy Mexican. The sour cream does the same. Serving it over rice might help, too. --------------------------------------------------------- nkhoury@tso.cin.ix.net 03/19/96 22:39 61/1 Subject: Quinoa Does anyone know of a local source for the grain quinoa? --------------------------------------------------------- Refd:1742 Refd:1767 jibold@tso.cin.ix.net 03/20/96 03:43 189/4 Subject: Balsamic Vingegar I see my present bottle is at an end, after many a fine romaine & vinegraitte(sp??) salad. Would anyone care to recommend a good, inexpensive(more or less) brand of Balsamic vinegar? --------------------------------------------------------- wwick@tso.cin.ix.net 03/20/96 22:00 1441/21 1734 Subject: Re: flat bread I think that 200 F might be a little hot for proofing the dough. I don't bake at home, but when I sell proofers to bakers they tell me that it is critical that they keep temperatures between 90F - 98F at relative humidities of 80% to 85%. I am told that the yeast dies at temperatures of 135F and higher. I would also caution you in using the thermostat on your oven as a accurate measure of temperature in your oven, especially at the 200F/warm setting. All thermostats, standard capillary type that we have in home ovens operate over a range, and are most accurate in their mid-range, which in the case of the home oven is 250-350F, when you set the thermostat at 200F your oven has thermal inetria, the thermostat kicks off, but the temperature probably goes up to 225F-250F, before it starts to come down. On the bottom end, it may drop to 175F before the heaters in it recover and start pulling the temperature up. In the winter, you may need to use the oven, just get it warm, and turn it off. Check the temperature with another thermometer and put the dough after the initial temperature has started to come done. The fundamental factors in controlling proofing are: time, temperature, & humidity. Do you use the finger test? As a rule test the dough by jabbing with your finger- if the dough retains the indention, it is proofed. If the indention enlarges, dough is overproofed. If the indention fills in, dough is underproofed. --------------------------------------------------------- kstrom@tso.cin.ix.net 03/20/96 23:15 343/5 1739 Subject: Re: Quinoa No, but I know you can buy the seeds from a firm in Canada called Richter's I have an extra catalog if you want one. A thought is that Eden foods might carry it --- do they have an 800 number? Also, I am sure you know it is pronounce keen-wa.... there may be some small markets around who have it but do not know what you are asking for! --------------------------------------------------------- jibold@tso.cin.ix.net 03/21/96 04:16 218/4 Subject: Re: flat bread When my dad makes sourdough starter, he just turns the oven light on, and says that gets enough heat going. would that be worth a try? I left my oven light on accidentally, and it does get pretty warm in there. --------------------------------------------------------- Refd:1748 Refd:1749 hlawson@tso.cin.ix.net 03/21/96 08:43 511/8 Subject: Oatmeal w/craisons When I went to make oatmeal the other day someone had eaten all the raisins but I found some dried cranberries (sold in bulk) so I put those in instead. Yum! They call these dried cranberries craisins. I also eat them as a snack. Back to the second rising of bread dough. You turn the oven on for 1 1/2 minutes and then turn it off. Leave the light on if you wish. The pan of water is good too. Check out Julie Child's, "Way to Cook" or is it "What to cook"? it has a good section on bread. Howard --------------------------------------------------------- Refd:1755 becks@tso.cin.ix.net 03/21/96 11:19 920/14 Subject: Bread Raising I do what Howard says, turn the oven on low to heat up, then turn it off before putting the bread in. I have tried the water in the pan and while it keeps the oven nice and hot, it does make the crust thicker and browner. Something about the extra moisture, I guess. Anyway, to add my own two-cent tip: I stick my hand in the oven before I put the bread dough in to rise. If I can't comfortably hold my hand in the oven, it's too hot for the bread. (In that case, I open the door and "fan" it out with a hot pad until it's not hot, just WARM. A friend of mine had an old house with a cupboard built into the wall beside her chimney. She always put the bread to rise in that cupboard because the warmth from the chimney in the wintertime was enough to make the bread rise. My mother used the top of the frig., but I like the oven best although I have murdered my yeast a few times when it was too hot! Becky --------------------------------------------------------- gcochran@tso.cin.ix.net 03/21/96 14:31 431/8 Subject: Re: Quinoa Actually, there are two places in town you mights try. The Cincinnati Natural Foods Store (think that's what it' s called) located in Madeira on Miami, across the street from the Kroger. Theyhave a lot of natural grains, etc. Also, Spatz Health Foods downtown on Main street, close to sixth street. They carry a lot of that kind of stuff. I think that's where I got my first box. It's one of the great grains. Very versatile. --------------------------------------------------------- wwick@tso.cin.ix.net 03/21/96 22:29 156/3 1743 Subject: Re: flat bread It might do the job, you only really need to raise the temperature 20-25F to get into the 90's, would probably work fine! Sour dough bread sounds good. --------------------------------------------------------- sblais@tso.cin.ix.net 03/22/96 10:25 396/8 1743 Subject: Re: flat bread Thank you everyone! Sounds like I "nuked" my yeast by having it too hot. I have written down the tips and will give it another try this weekend. BTW, last time I used bread flour, versus all purpose. Didn't seem to make much difference. What is the difference between the two? I really love the smell and taste of homemade bread, and I'd really like to get it "right" :) Thanks again, Sandy --------------------------------------------------------- dbtz@tso.cin.ix.net 03/23/96 11:20 203/5 Subject: Life span of eggs I've been using "fake eggs" for a very long time. Recently I bought a carton of REAL eggs for occasional use. Does anyone know the life span of eggs past the expiration date on the carton? Thanks! --------------------------------------------------------- Refd:1751 kstrom@tso.cin.ix.net 03/23/96 20:40 324/5 1750 Subject: Re: Life span of eggs I do not know for sure, but when I live way up north in British Columbia the eggs in the stores were not refridgerated! Isn't that wild? The local grocer told me that they last for a month that way. I would give them three weeks or so. BTW, the latest reports are that eggs are OK again. Go figure. Kristina --------------------------------------------------------- Refd:1752 jibold@tso.cin.ix.net 03/24/96 04:35 503/9 1751 Subject: Re: Life span of eggs Strangely enough, I just heard something about eggs. I don't recall how long they last, but that tray in the refrigerator door is the *worst* place for them. Something about the change in temperature from opening the door, and also being rattled about from the door; the vibration is bad for them. The best spot, they said, is on the middle shelf, towards the back of the fridge. Naturally I put mine back there, and my husband bought a whole 'nother dozen, thinking we were out of them. . .:) --------------------------------------------------------- Refd:1754 hlawson@tso.cin.ix.net 03/24/96 19:42 144/3 Subject: OUr Amana refrigerator(1 1/2 years old) has a box with a lid and cupped to hold eggs. it can be placed any where. It seems to keep eggs for several months and we're still here. Howard --------------------------------------------------------- steveo35@tso.cin.ix.net 03/24/96 21:14 324/8 1752 Subject: Re: Life span of eggs A friend (Home Ec. teacher) told me eggs stored in the back will last for months. As a teenager I spent a lot of time hikeing in Tennesee and we'd coat eggs in vaseline so they'd not spoil. We kept them for up to three days before we ate them. The magic behind three days is not wanting to carry them anymore! Steve --------------------------------------------------------- sblais@tso.cin.ix.net 03/24/96 21:52 147/5 1744 Subject: Re: Oatmeal w/craisons Howard: Where do you find these craisons? Is it a specialty store, or a regular grocery? They sound delicious, especially with oatmeal. Sandy --------------------------------------------------------- Refd:1756 jibold@tso.cin.ix.net 03/25/96 04:42 308/7 1755 Subject: Re: Oatmeal w/craisons I have found them at some of the Kroger's. They're usually somewhere hiding in the produce section, sometimes hanging up on those little doojiggies in the produce section. Speaking of--what in world has happened to romaine lettuce lately? It's terrible at Krogers. It wilts really fast at home, too. --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/25/96 17:08 850/13 Subject: eggs again Sure I can keep eggs two or three months and they don't explode. But are they fresh? If not what is the consequence of this? I think I will look into this. I know that we can not get salmonella from old eggs, and I know that if you try to fry them they spread all over the skillet , but what else happens to old eggs? I am very curious about this because I threw away another dozen today that I found that were dated March 14. Ten years ago I would not have paid one bit of attention to that date. I would have been glad to have gound them, fried them or whatever, and I am still here (well almost here--I did have a quadruple bypass 3 years ago, but this was not do to eggs, it was due to the awful cigarettes that I had smoked until three months before that happened. My cholesterol was just fine thank you eggs and all.) Mary Curtis --------------------------------------------------------- Refd:1758 jibold@tso.cin.ix.net 03/25/96 18:14 92/3 1757 Subject: Re: eggs again Good question! If it affects the quality of my cookie dough, then I'm concerned!<> --------------------------------------------------------- Refd:1759 abate@tso.cin.ix.net 03/25/96 18:30 454/7 1758 Subject: Re: eggs again Isn't funny that we can all TELL what makes a fresh egg, yet we don;t really know that much about it? I know that if I am having company or doing any serious baking, I always get fresh eggs just to be on the safe side, and then use up the other ones in run of the mill ways. I will check my food encyclopedia and see if they can shed any light on this one. Someone must also own a cookbook on eggs (or Joy of Cooking might say something ...) Anne --------------------------------------------------------- Refd:1760 Refd:1761 becks@tso.cin.ix.net 03/25/96 22:55 910/18 1759 Subject: Re: eggs again Isn't there something about putting eggs in water and if they float they're bad but if not they're still okay? However, I remember from HS home ec. that you're not supposed to wash eggs, they have a protective factor in the shell that can be washed off in water, so I suppose this test would only work if you were ready to use the eggs right then. The nice thing about not-so-fresh eggs is that they peel a lot easier when hard-boiled; I don't know why, but it's true. I also heard that in the frig. they're supposed to be *covered* instead of out in the open. (So, I was keeping them in the box they come in but in the door so that's wrong, ugh!) We'll be getting eggs on sale probably these next couple of weeks because of Easter coming up. I noticed Kroger's had packages of eight in addition to the regular dozen packages. That may help those who don't use many eggs at a time. Becky Schneider --------------------------------------------------------- Refd:1762 kstrom@tso.cin.ix.net 03/26/96 00:41 506/7 1761 Subject: Re: eggs again Becky, thanks for the info... especially about the hard boiled eggs... I had always wondered about that. For a while I was having trouble with green around the edges and eggs cracking while boiling. Then someone told me to take refridgerated eggs and put them in cold water and place on burner. When water starts to boil, set timer for 13 minutes --- amazing grace, it works! Do you have any other tips, especially since the egg season is upon us? Also, how long do hard boiled eggs last? Kristina --------------------------------------------------------- Refd:1763 kit@tso.cin.ix.net 03/26/96 15:57 599/9 1762 Subject: Re: eggs again The way I was taught to hard boil an egg is to start with the pot of cold water. Bring to a boil, then turn off the heat, put the lid on and let rest in the hot water for 20 min. Since you don't actually let them boil endlessly they don't break as much and they don't get that green around the yoke. For Easter eggs we always put a little vinegar in the boiling water with the eggs too. I'm not sure why we do that but that's how I do it every year. We still use food coloring, water and vinegar to dye the eggs too. We've tried many of the coloring kits but always come back to food coloring. --------------------------------------------------------- Refd:1769 hlawson@tso.cin.ix.net 03/26/96 18:34 148/3 Subject: Craisins(Dried Cranberries) I get craisins in the bulk food department of the IGA food stores. They are $5.49 per pound. I think they are seasonal too. Wonder ful snack. --------------------------------------------------------- steveo35@tso.cin.ix.net 03/26/96 20:55 214/7 Subject: Re: eggs again <> I was always told it had something to do wwith the dye. Brighter colors, I think. Steve --------------------------------------------------------- dbtz@tso.cin.ix.net 03/27/96 15:01 368/5 Subject: Life span of eggs (revisited) Thanks for all the posts on the subject. I'm looking for the phone number of the "National Egg Board" for info. (Their number wasn't on the egg carton.) I remember years ago someone said that eggs were kept in cold storage before they were ever put into stores, but storage methods change. I'd like to know if I'm getting salmonella along with the cholesterol! --------------------------------------------------------- lisamcc@tso.cin.ix.net 03/28/96 10:26 132/3 1739 Subject: Re: Quinoa I thought that I noticed some at Clifton Natural Foods on McMiken. Maybe you could call them before making a drive there. Lisa --------------------------------------------------------- dean@tso.cin.ix.net 04/01/96 09:26 170/3 Subject: craisins/findlay mkt Craisins are available also at Mediterranean Imports in Findlay Mkt. And A lot of other dried fruits including dried blueberries,Mulberries Etc... Reasonable too.... --------------------------------------------------------- esimonds@tso.cin.ix.net 04/02/96 20:15 629/17 1763 Subject: Re: eggs again From the world wide web: Egg Storage at Refrigeration and Room Temperatures Eggs stored at 14 C for 2 weeks showed very little quality loss, eggs refrigerated 3 or 6 days before transfer to room temperature experienced intermediate quality change, and eggs refrigerated only 1 day before room temperature storage were similar in final quality to those that were never refrigerated. This study shows that even a few days of refrigerated storage at an egg packing plant followed by marketing without refrigeration in developing countries is better for egg quality than not using any refrigeration at all. --------------------------------------------------------- Refd:1770 esimonds@tso.cin.ix.net 04/02/96 21:03 1112/34 1769 Subject: Re: eggs again From the web: AMERICAN EGG BOARD 1460 Renaissance Drive Park Ridge, Illinois 60068 (708) 296-7043 (708) 296-7007 (Fax) American Egg Board-Egg Tips and "Egg-Q Test" EGG BUYING AND STORAGE TIPS Buy grade A or AA eggs from refrigerated cases. Get eggs home quickly and refrigerate them promptly with their large ends up in their cartons on an inside shelf. Keep eggs refrigerated at 40!F. or lower until you're ready to use them. Discard any unclean, cracked, broken or leaking eggs. Use refrigerated raw shell eggs within about 4 to 5 weeks of the pack date. (When shown. the pack date is a number from 1 to 365 representing the day of the year starting with January 1 as 1 and ending with December 31 as 365.) Cool hard-cooked eggs quickly after coo king, refrigerate them in their shells in their cartons as soon as you've cooled them and use within 1 week. Refrigerate leftover raw egg whites in a tightly covered container and use within 4 days. Refrigerate leftover unbroken raw egg yolks covered with water in a tightly covered container and use in a day or 2. --------------------------------------------------------- wlogulo@tso.cin.ix.net 04/03/96 11:56 157/4 Subject: fresh shitake mushroom Hi k.strom. I am looking for recipes that use fresh shitake mushroom. So far I used it once in sauteed vegetables oriental style.Thankyou, Washington. --------------------------------------------------------- Refd:1772 Refd:1773 Refd:1778 esimonds@tso.cin.ix.net 04/03/96 12:59 1760/37 1771 Subject: Re: fresh shitake mushroom From a vegetarian recipe collection on the web - presumably you could use fresh mushrooms... Barley-Shiitake Mushroom Soup (vegan) 1 1/2 c dry shiitake mushrooms 2 large yellow onions 6 stalks celery 6 carrots 1 pkg Quaker Quick Barley 8 c water 2 T vegetarian chicken style seasoning 1 t salt or to taste Shiitake mushrooms have the perfect chewy texture to go with the barley. Even die-hard beef stock folks won't miss the meat. Rinse the shiitake mushrooms and set them aside to soak in plenty of water. They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and the seasoning in a large stock pot with the water. When the mushrooms are soft, snip them into smaller pieces (approx. a square inch each) and drop them in the pot. Bring the pot to a boil, turn down to simmer. Cook until the carrots just start to soften. Add barley and simmer for another 10-15 minutes. Taste the broth occasionally while cooking, add salt to taste and more of the seasoning if needed. Note on Shiitake mushrooms for those of you new to dried Shiitake mushrooms: These guys are sandy, so rinse them WELL in a colander to start. More sand will fall out of them as they expand. I like to soak them in a mixing bowl with lots of water to keep them floating well above the bottom. I even turn the gill sides down. Always remove them from the soak with a slotted spoon without sloshing the bowl around, don't dump them through a colander. You can then ladle some of the soaking water into the soup, if you do it carefully and don't disturb the bottom. I'm sorry to state the obvious to people who already know, but I learned this a little at a time, and would have been nice to know the first time! --------------------------------------------------------- esimonds@tso.cin.ix.net 04/03/96 13:05 1652/45 1771 Subject: Re: fresh shitake mushroom Another one - different web site - obviously fresh mushrooms: Fettucini Ramon The shiitake mushrooms are one of my favorites. They are more flavorful, with a heavier, almost meaty taste. These are widely available now in our grocery stores. Always remove the stems, because they tend to be too tough. Wash the mushrooms in cold water, but never leave them in water as they will absorb it. I usually call this recipe just Pasta and Mushrooms....sounds better than Fettucini Shiitake. It would be great for an appetizer or lunch. We can add some left over turkey, too, and make it an entrie. Then you can call it Fettucini Ramon. For 2-3 servings, you'll need: 6 TB butter 8 oz. shiitake mushroom, trimmed and sliced 1 TB chopped shallots 2 cloves garlic, minced 1/8 cup chopped fresh parsley 1/8 cup chopped fresh basil 8 ounces cooked fettucini 1 TB lemon juice 2 cups cooked chopped turkey 1 cup heavy cream (optional) 1/8 cup fresh grated parmesan Melt the butter in a saucepan and add the mushrooms and shallots and saute for 7-10 minutes. Add your remaining ingredients, but hold the parmesan. The fresh herbs add a nice colorful touch and a wonderful flavor. Let cook 5 minutes. When serving, top with a sprinkling of fresh grated parmesan. The garlic and the herbs, along with the mushrooms give this dish a hearty flavor. You'll need a full-bodied white wine to go with it. Fettucini Ramon needs an oaky Raymond Chardonnay from the Napa Valley. And as always, a creative cook is a good cook. --------------------------------------------------------- dbtz@tso.cin.ix.net 04/03/96 20:12 71/2 Subject: Re: eggs again Thanks for the information! Eggsactly what I was looking for.... --------------------------------------------------------- becks@tso.cin.ix.net 04/04/96 01:10 1450/21 Subject: egg whites Does anyone know where you can buy powdered egg whites? Duncan Hines used to have the two-packet angle food cake mix that was delicious but so expensive. I have tried making angle food cake from scratch without consistently good results. (Someone suggested chocolate angle food cake and I HAD to try it.) Anyway, now Duncan Hines has changed to a single packet (like Betty Crocker) and my kids say it tastes like baked scrambled egg whites. It is not good. In fact, it's downright bad. The price is lower, though. I called P&G and complained and they sent me a coupon for a free cake mix, like I would actually try it again. (Actually, I did try it again as I had bought two boxes when I saw the price was low at Biggs, thought I was getting a great deal, didn't notice the one-packet note on the box.) Anyway, I thought maybe someone knew of a source for powdered egg whites so I could try making it anytime I wanted. I contacted an acquaintance who runs a bakery, he said they get frozen ones in a five-pound container. That's a little more than I'd like to thaw out at once! Anyone have any ideas? Any tips? Any perfectly wonderful angle food cake recipes? For some reason, I love angle food cake at Easter and when the kids were little, we always tinted it. Pink, peach, green, and yellow were lovely but one year the lavender was kind of gray and it didn't look as nice. Now my mouth is watering for angle food cake... Becky --------------------------------------------------------- gmueller@tso.cin.ix.net 04/04/96 16:52 866/20 Subject: The Joy of Mushrooms Reading the ideas for shitake mushrooms reminded me of one of my favorite mushroom recipes. Step 1. wash and core the mushrooms. Drain and allow to stand till dry. Step 2. Shred the cores. (I use a Salad Shooter (tm)) Step 3. In a skillet, saute the shredded cores with butter and garlic (or garlic powder) until slightly browned. Add cream cheese until a desired ratio of mushroom and cheese is achieved. When cheese is melted, add parmesian cheese, a dash of salt, a dash of pepper, bacon bits (optional), green onions (optional [personally, I hate onion]), a dash of red wine (optional). Thicken with bread crumbs, take off stove and chill. Step 4. Stuff cored mushrooms with the chilled and hardened stuffing mix. Bake at 350 F for 15 minutes. Top with either monteray jack, provalone or mozzarella cheese and melt that under the broiler. SERVE! --------------------------------------------------------- Refd:1813 gcochran@tso.cin.ix.net 04/04/96 18:07 405/8 Subject: Re: egg whites MArtha Stewart, the woman I love to hate, had a few recipes that called for powdered egg whites. She suggested a store that specializes in cake decorating. I think there is a party/cake decorating store in Reading. Check the yellow pages. I remember passing a place when you get off Cross County and (the road it dead ends on) you turn right, and cross REading Rd. It's on the left. Good luck. Stacy --------------------------------------------------------- Refd:1779 kstrom@tso.cin.ix.net 04/04/96 18:10 440/7 1771 Subject: Re: fresh shitake mushroom Washington, HELLO!!!! Welcome to the recipe place --- I know all of us will so enjoy your input. For everyone else: Washington is an incredibly skilled and professionally trained chef, primarily in the field of "cooking healthy". (I am saying this because I know he would be to humble to do so). In the meantime, back to the books --- I know I used to have a fabulous shitake recipe. Again, Washington, welcome..... Kristina --------------------------------------------------------- abate@tso.cin.ix.net 04/04/96 19:58 343/6 1777 Subject: Re: egg whites Just to add a note to Stacy's directions: Cross County doesn't end in Reading any longer. It continues on to Winton. Get off Cross County at Galbraith. Go West on Galbraith. As Stacy said, just past Reading Road the cake place is on the left (looks more like a house). There is also a place on Montgomery Road in Pleasant Ridge. Anne --------------------------------------------------------- abate@tso.cin.ix.net 04/04/96 20:00 322/6 Subject: Red (?) Velvet Cake Several months ago, Rosemary provided me with a recipe for Red Velvet Cake on this board. IT was the one that I remembered. Does anyone know if red velvet cake must be RED? Can't it be Green Velvet Cake or Blue Velvet Cake? Is there something special about the red? Just a thought with the holiday impending. Anne --------------------------------------------------------- Refd:1785 steveo35@tso.cin.ix.net 04/05/96 11:42 111/4 Subject: Re: Egg Whites If we're thinking of the same place, it's the Wilton (sp) store. A phone call may save you a trip. Steve --------------------------------------------------------- kstrom@tso.cin.ix.net 04/05/96 23:22 284/4 Subject: Question... I have only been involved in TSO since October, so this might be repeating history....... has anyone ever experimented with Dean Ornish's diets or philosophy? If this has been hashed over in previous posts, what are the numbers so I can check them out? Thnaks so much, Kristina --------------------------------------------------------- snewmark@tso.cin.ix.net 04/06/96 18:32 1182/40 Subject: Craisin Surprise I recently spent two months on the west coast of Florida. A neighbor brought in some small, delicious cookies with "craisins" - the first I had heard of them. I have not yet looked here for the package, but bought some before I returned to Cincinnati. They are marketed by Ocean Spray and were located by the raisen,dates and other packaged dry fruits. The cookie recipe on the package follows: CrAnberry Oatmeal Snack Cookies 2/3 cup butter or margaine, softened 2/3 cup brown sugar 2 eggs 1 1/2 cups old fashioned rolled oats 1 1/2 cups flour 1 tsp baking soda 1/2 tsp salt one 60z. pke "craisins" (sweetend dried cranberries) 2/3 cup white or semi sweet chocolate chips (optional) She used semi-sweet Pre heat oven to 375. Using an electric mixer, beat butter and sugar together in amedium mixing bowl unitl light and fluffy. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to buttermxture in several additions, mixing well after each addition. Stir in craisins and chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for ten minutes or until golden brown. Makes 2 dozen. It is a nice, not too sweet cookie. --------------------------------------------------------- kstrom@tso.cin.ix.net 04/06/96 19:13 438/7 Subject: egg whites/Angel food cake mixes A friend of mine (actually it is Marilyn Wander who has posted here before) and I were talking today and she said that the Pillsbury Angel Food Cake Mix is superlative, as good as any she has made form scratch. Marilyn is a fine cook, so I trust her on this one. She said the last time she made it she cut up some strawberries and rather than adding sugar she sprinkled some orange juice over them. She said it was divine! Kristina --------------------------------------------------------- rwhitney@tso.cin.ix.net 04/07/96 13:26 122/2 1780 Subject: Re: Red (?) Velvet Cake I think the chocolate etc. just makes it turn out a reddish color? If you want green velvet, Anne, I say go for it - --------------------------------------------------------- rwhitney@tso.cin.ix.net 04/10/96 10:07 180/3 Subject: Sugar in Red Velvet Cake Anne let me know that I left out the amount of sugar in the Red Velvet Cake recipe (post # 1296) - it is 1 and i/2 cups sugar to be creamed with the butter. Sorry about that. --------------------------------------------------------- rwhitney@tso.cin.ix.net 04/10/96 10:08 183/3 Subject: Finding previous post It took me a while to scroll through past messages to find my Red Velvet Cake recipe posting - is there an easier way, keyword or something, to find a recipe from a past poating? --------------------------------------------------------- Refd:1789 kstrom@tso.cin.ix.net 04/10/96 23:32 545/8 Subject: Micro-Chip thingamajing I saw a few adds on the telly about this and when I was in Walgreen's today picked one up. It truly does work! The chips are not exactly like those that come in packages, but they do have a good crisp and taste like potatoes. For anyone whose doc has said "no" to such deli delights, I would recommend this product. It comes with two slicers and a lid for steaming. I am going to experiment with it further and will let everyone know if there are other uses for it -- it actually is like a mini micro food dryer or something. Kristina --------------------------------------------------------- Refd:1790 esimonds@tso.cin.ix.net 04/12/96 11:14 1527/40 1787 Subject: Re: Finding previous post There is a search facility for any message base that will show you a list of messages that meet your search criteria. I would hesitate to use it when TSO is busy, though, because it takes quite a bit of time. I searched for the word red - using the search command m.s (which stands for message.search): [bb:/rec/hobby/recipe/bb 101-1788(1787) 1787] m.s Enter search S)ubject or A)ll text: S Enter word to search for: red Searching may take a long time. You may use control-C to abort this search at any time. #1786.6:Subject: Sugar in Red Velvet Cake #1785.6:Subject: Re: Red (?) Velvet Cake #1780.6:Subject: Red (?) Velvet Cake #1296.6:Subject: Re: Red Velvet Cake #1291.6:Subject: Red Velvet Cake #1279.6:Subject: re: Pampered Chef #1231.6:Subject: Re: Not Yo' Mama's Red Beans #1229.6:Subject: Not Yo' Mama's Red Beans #1219.6:Subject: Re: red beans and rice #1218.6:Subject: Re: red beans and rice #1217.6:Subject: red beans and rice #1041.6:Subject: East Indian Salad Receipe Required #622.2:Subject: Shrimp Alfredo #519.2:Subject: RED EYE GRAVY #110.2:Subject: Fettuccine Alfredo #102.2:Subject: Peppered Chicken Rosemary As you can see, it collected every message on this board that has the letters red in sequence - including stuff like Peppered Chicken Rosemary, and Fettuccine Alfredo. OTOH, it's fairly easy to pick out the fact that the original post for Red Velvet Cake is message # 1291. Note also that you can search for words within the body of each message - although that takes even longer. --------------------------------------------------------- Refd:1792 kstrom@tso.cin.ix.net 04/13/96 12:53 374/6 1788 Subject: Re: Micro-Chip thingamajing After much kitchen research, this contraption works for the foods they tell you to use it for.... for me this is wonderful.... I have not eaten potato chips in over ten years because each one has a gram of fat in it (yes!).... now with this, if you eat things from the nightshade family (potatoes, tomatoes and eggplant), you can have your sin and eat it too! Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 04/14/96 22:01 153/3 Subject: More eggs, beaters that is..... Anybody ever used this product? All of my friends have, and I finally succumbed today and bought some. Now what do I do? Help! TIA Kristina --------------------------------------------------------- Refd:1793 rwhitney@tso.cin.ix.net 04/15/96 00:38 64/1 1789 Subject: Re: Finding previous post Thanks, Ed, for the complete help on looking for postings - --------------------------------------------------------- jibold@tso.cin.ix.net 04/15/96 16:10 540/9 1791 Subject: Re: More eggs, beaters that is..... You mean "Egg-Beaters"? The fake eggs? I use them in cookie dough, which I sometimes eat raw(better than chocolate for a lousy day!), as they don't have the danger of salmonella that plain ol' raw eggs do. You can use them just like eggs in pretty much any kind of cooking, I think--I believe they are the egg whites minus the yolks, doctored up to taste like there are yolks in them. Helpful hint: it works better to plain ahead & thaw the frozen product in cold water or fridge, than the microwave thawing--it tends to cook them. --------------------------------------------------------- dringel@tso.cin.ix.net 04/15/96 17:46 168/3 Subject: 6 Need diet recipes, no fish-or unusual ingredients. Have gone to Diet Workshop, but get bored and disgusted-then I quit. Another year goes by and you know the rest. --------------------------------------------------------- gcochran@tso.cin.ix.net 04/16/96 14:00 223/5 Subject: Re: 6 I collect recipes like a fiend. I've also been in weight watchers for about four years (a member, lifetime member). What kind of recipes do you like? What kind of foods? Let me know and I'll see what I can find. Stacy --------------------------------------------------------- dbtz@tso.cin.ix.net 04/16/96 23:49 261/5 Subject: Pasteurized eggs CNBC's "Steals and Deals" program had an item about pasteurized eggs now being test-marketed in Minnesota by Crystal Farms. The eggs are salmonella-free and will cost about 50 cents more than regular eggs. They'll be available nationwide in about a year. --------------------------------------------------------- Refd:1797 steveo35@tso.cin.ix.net 04/17/96 07:59 160/4 1796 Subject: Re: Pasteurized eggs How can you pasteurize an egg w/o cooking it? I thought the process in milk heated it to 150+ degrees to kill bacteria, forever changing its taste. Steve --------------------------------------------------------- Refd:1798 dbtz@tso.cin.ix.net 04/17/96 18:49 131/2 1797 Subject: Re: Pasteurized eggs The reporter on the program said that after many experiments the company was able to pasteurize the eggs without cooking them! --------------------------------------------------------- kstrom@tso.cin.ix.net 04/20/96 09:58 262/5 Subject: No fat, no cholesterol gourmet dishes Does anyone have any fabulous recipes to share? I mean ones that actually taste so terrific that you don't even realize you're "eating healthy"? TIA, Kristina PS This is for a project I am putting together; also, my 15 year old is really on this kick...... --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/20/96 11:21 976/18 Subject: cabbage soup I don't know if this is gourmet, but it really tastes good and it certainly is healthy. Without going into the specifics of a diet this is the cabbage soup that is recommended when you are dieting. Cabbage Soup 1/2 to whole head of cabbage 1 package onion soup mix one large onion black pepper taste 2 small or 1 large green bell pepper 3 large bay leaves 1 bunch celery 2 cubes beef or chicken bullion 6 carrots 1 can V-8 or tomato juice 1 28 oz can crushed or diced tomatoes pinch of ground cloves and pinch of cinnamon Chop vegetables, combine all ingredients in a stockpot and cover with water. Boil for 10 minutes, then cover and simmer over low heat until vegetables are soft. Season to taste with any non-caloric seasoning--especially Tabasco sauce. Mary Curtis --------------------------------------------------------- Refd:1801 Refd:1825 tlcborn@tso.cin.ix.net 04/20/96 14:27 458/6 1800 Subject: Re: cabbage soup This is so strange that it's sort of scared me. I very seldom read this board. But this morning when I was reading about the pastrurized eggs and the low fat stuff, I started thinking about the cabbage soup my mom used to make. I planned on calling her this afternoon for the recipe. I was very surprised to say the least, when I opened this board and saw the exact recipe as the next post! If you've not tried this soup, you must. It is delicious. --------------------------------------------------------- Refd:1802 kstrom@tso.cin.ix.net 04/20/96 22:10 130/2 1801 Subject: Re: cabbage soup/MORE PLEASE! This is great.... I am going Krogering tomorrow and will fill in the ingredients I need. Any main dishes, anyone?! Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/22/96 09:49 633/16 Subject: vegetable side dishes This will go well with your lean meat. Tomatoes Provencale 2 tomatoes 1 shallot 1 Tbs balsamic vinegar or Vermouth 1/4 tsp sugar 10 button mushrooms Cut the tomatoes in half. Scoop out the pulp and mash it. Place shells cut down on paper towel. Finely chop the mushrooms and shallots, add the vinegar (or Vermouth) and the tomato pulp. Cook till the liquid is gone (about 10 minutes). Stir in sugar. Let mixture cool. Heat oven to 450. Spoon mixture into shells and bake until warm throughout, about 5 minutes. If you wish you may top with a little provoloe or mozzarella cheese. Mary Curtis --------------------------------------------------------- Refd:1804 kstrom@tso.cin.ix.net 04/22/96 11:01 507/7 1803 Subject: Re: vegetable side dishes Sounds divine, and quite gourmet! Also, another thing I am looking for (in re the project -- it's for a hospital), is dishes of this sort that "meat and potatoes" men will really like without feeling deprived.... hearty main dishes so they won't even KNOW they're eating something good for them! Vegetarian lasagne recipes that don't leave them asking "where's the beef?", that sort of thing.... and obviously, no quiche recipes! Thank you so much Mary for your expert input and insight. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/22/96 17:14 267/4 Subject: off the subject I am so sorry to post this to this list, but I thought maybe someone could help me, and the rest of you wouldn't mind too much. I wonder if there is a gardening list. I really need some help with some problems and would appreciate the information. Mary Curtis --------------------------------------------------------- Refd:1806 rwhitney@tso.cin.ix.net 04/22/96 18:25 319/5 1805 Subject: Re: garden list Oh, Mary, my, yes! Just type "go garden" without the quotes. You have a real treat waiting for you, so many good ideas and people answering and sharing. This board is a spin-off from the Go Wild board as I understand it,which now deals just with wildlife, and the garden board with plants. You will so enjoy it. --------------------------------------------------------- wlogulo@tso.cin.ix.net 04/23/96 11:09 114/2 Subject: Feed or Field Corn Does anybody out there knows where can I find such a thing. I need it to try on a brazilian recipe. Thankyou. --------------------------------------------------------- Refd:1808 steveo35@tso.cin.ix.net 04/23/96 13:13 289/7 1807 Subject: Re: Feed or Field Corn Try any feed & grain store that sells bird seed. I go to the mill in Reading, they should have field corn for you. Remember to rinse it well before you use it. It's not intended for human consumption and storage allows a variety of vermin to get at it and do what the do. --------------------------------------------------------- Refd:1809 kstrom@tso.cin.ix.net 04/24/96 07:54 452/7 1808 Subject: Re: Feed or Field Corn Good point about the feed corn I am also wondering whether they dust it with an anti-mold chemical or something. Washington: please share the brazilian recipe with us! It sounds fascinating. Most of this part of the country is covered with field corn --- I think I read somewhere that Ohio was one of the largest growers of the stuff! I do know that it is not sweet at all and similar to the corn used to make tortillas with. Kristina --------------------------------------------------------- wlogulo@tso.cin.ix.net 04/24/96 15:14 284/12 Subject: Field Corn I forget to mention that I was looking for fresh corn as oposed to dry. Kristina as for the recipe I would like to see good results first, since I am doing this from memory, when I last tried (many moons ago) with regular fresh corn from the super-market it did not work. --------------------------------------------------------- Refd:1812 mcurtis@tso.cin.ix.net 04/24/96 18:18 1316/26 Subject: turkey breast I saw someone make this this afternoon and I wanted to share it with you. I think it will make a great dish for mother's day which is coming up soon. Stuffed Turkey Breast 1 3-4 pound turkey breast butterflied 3 tbs rosemary 3 tbs olive oil 2 cloves garlic (more or less to your taste) 1 cup white wine. 1/4 pound pancetta or proscuttio It is best to have the butcher butterfly your turkey breast so that it opens up and lies flat. Have him pound it as thin as possible. You can pound it, but it is pretty thick even butterflied, so if you can get him to do it that's easier. On the opened flattened turkey breast rub the olive oil rosemary and garlic. Lay slices of pancetta on top. Roll up and tie. Rub with extra olive oil, rosemary, and garlic. (You can use your judgment as to how much to use since the size of the turkey breast will vary.) You can also substitue other kinds of ham including smoked. Or you could use roasted red peppers instead of meat. This is a flexible recipe. Put on a rack in a roasting pan add 1 cup white wine and bake at 350 for about an hour and a half depending on the size of the turkey breast. Remove the roast from the pan and pour the pan drippings over the roast and allow to settle for 15 minutes before slicing. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 04/24/96 23:16 836/13 1810 Subject: Re: Field Corn Ah, now I understand, Washington...... for fresh field corn you will have to wait in this area until late July or early August when the plants are ripening in the fields. Then all you have to do is head in almost literally any direction outside of Cincinnati.... when you see a field of corn stop and ask the owner if you may have some. I would recommend going out on 32 as once you get past Eastgate the fumess etc. do not seem so bad. Another thing you might consider if you want to do this recipe sooner is to contact Arrowhead Mills in Texas (remember the good old Deaf Smith County Cookbook?).... they could certainly lead you to a source. I do not have a phone number, but their address is Box 2059, Hereford, TX 79045. You are such a fabulous cook --- can't wait to read and then try the recipe! Kristina --------------------------------------------------------- kit@tso.cin.ix.net 04/28/96 13:44 1019/22 1776 Subject: Re: The Joy of Mushrooms Your mushroom recipe reminds me of one of Julia Child's recipes for crepes. I used to make it all the time before I had children but it's pretty time consuming. Your recipe looks a little faster...yet probably as the same sort of flavors. For Julia's recipe, you first make the crepes, letting the batter rest over night. Then you sautee mushrooms and chopped shallots...add them to cream cheese and set aside. Next make a morney sauce...white sauce with swiss cheese. Next wash some fresh spinach...cut it up and sautee lightly till wilted. Add the spinach to half the morney sauce and set aside. Assembling - In a casserole dish stack the crepes one at a time with alternating layers of the mushroom mixture, then a crepe, then the spinach layer, etc. End it with a crepe on top and add some mornay sauce drizzled over it. Then warm in the oven for a few minutes before surving. To serve, cut into 4 equal servings. It's very rich so you don't need much of it and I like to serve a fruit side dish with it. --------------------------------------------------------- sblais@tso.cin.ix.net 05/01/96 23:15 405/9 Subject: bread-thank you! By the way, so many of you offered incredible advice to me last month on my FLAT bread! I did get around to making some last weekend, and it turned out great, thanks to the tips I got. (My own son, who helped make it, wasn't sure about tasting it after my previuos fiascos, but after he tried it, I think he ate half a loaf!!) My husband responded similarly! Thanks again, From a happy baker, Sandy --------------------------------------------------------- sblais@tso.cin.ix.net 05/02/96 22:31 119/4 Subject: refrigerator pickles Its not time yet, but I'd like to make refrigerator pickles out of our produce this year. Any good recipes? Sandy --------------------------------------------------------- wwick@tso.cin.ix.net 05/04/96 11:59 546/8 Subject: Beef Round- Whole Eye of Round I have a 5# beef round boneless whole eye of round, that I want to fix Tuesday for family that is visiting me. I have never fixed this cut before, and I would appreciate advise from anyone who has used one of these. I bought it at Kroger about 2 months ago, so it's been sitting in the freezer. I was thinking that this might be a piece that should be braised "long & slow", to produce a nice sauce? Or, is this a cut that I can roast quickly at high temperature? Any advise would be appreciated, I am putting it in the fridge to thaw now! --------------------------------------------------------- Refd:1820 bolo@tso.cin.ix.net 05/04/96 23:19 237/7 Subject: Lyonnaise Potatoes anyone? I'm really stuck on this one, I cannot find a recipe for Lyonnaise potatoes anywhere. Bolo PS- Had one of the best meals of my life a couple of weeks ago in New Orleans, at K-Paul's Louisiana Kitchen (Paul Prudhomme's restaurant). --------------------------------------------------------- Refd:1818 jej@tso.cin.ix.net 05/05/96 09:58 657/19 1817 Subject: Re: Lyonnaise Potatoes anyone? Both the Joy of Cooking and the Fanny Farmer cookbooks have recipes for Lyonnaise Potatoes. Here is the one from Fanny Farmer: 3 tbsp butter 1 small onion, chopped fine 3 cups potatoes in small cubes (3-4 potatoes) 4 tbso beef stock or broth Salt Pepper Melt the butter in a skillet. Add the onion and cook until transparent. Add the potatoes, and mix well. Stir in the stock or broth, lower the heat, and simmer, covered until the potatoes are tender and lightly browned on the bottom. Season to taste. Serve hot. (Serves four) The recipe in Joy of Cooking is somewhat different and more complicated. I have not tried either of these. John --------------------------------------------------------- Refd:1819 jej@tso.cin.ix.net 05/05/96 10:01 79/3 1818 Subject: Re: Lyonnaise Potatoes anyone? Sorry about the typo. That should be 4 tbsp of beef stock or broth. John --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/05/96 16:43 361/5 1816 Subject: Re: Beef Round- Whole Eye of Round Well, it sounds like a wonderful roast, and a really good time will be had by all. We will get to work on how to fix it, but this would be a good one for the rotisserie if you had one. If not, and you are going to roast it in the oven I think you might want to wrap some bacon around it for some extra-added moisture. I'll check my recipes. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 05/05/96 23:33 383/5 Subject: Hot chili oil Has anyone heard of this or know where to get it? It is in recipes in Marilyn Harris' "Cooking With Marilyn" book - or maybe it was "More Cooking with Marilyn" - a delicious recipe for rice and chicken salad - I made it with the vegetable oil and sesame oil and rice vinegar, but used Tabasco instead of hot chili oil. It was real good - but where could I get the chili stuff? --------------------------------------------------------- Refd:1822 Refd:1823 esimonds@tso.cin.ix.net 05/06/96 08:00 75/2 1821 Subject: Re: Hot chili oil The chinese ethnic section of most of the big supermarkets have this. --------------------------------------------------------- bolo@tso.cin.ix.net 05/06/96 09:23 430/6 1821 Subject: Re: Hot chili oil Actually, this is very easy to make. Take 1/2 cup of peanut oil, and add approx. 1 tbsp of sesame oil. Add approx 10 dried hot chili peppers, cut in half (I use tse-tien chiles, and you can adjust the # of peppers to taste). Let the peppers soak in the oil, and in a few days, you should have a nice, red colored chili oil. To add a little more fragrance to the mix, try throwing in 1/2 tsp of chopped or grated fresh ginger. --------------------------------------------------------- Refd:1824 Refd:1828 mcurtis@tso.cin.ix.net 05/06/96 10:21 100/2 1823 Subject: Re: Hot chili oil Wow, that sounds like a wonderful recipe for hot chili oil. What do you use it for?Mary Curtis --------------------------------------------------------- sblais@tso.cin.ix.net 05/06/96 11:24 338/7 1800 Subject: Re: cabbage soup Help! I am planning on making this soup for dinner, and as I went to the store I realized, I don't know what SIZE can of V-8 is needed. Is it the little, single serving type, or the big can? It seems like more liquid is needed, and so the big can would do the trick. If someone can answer this for me I'd be really grateful :) Sandy --------------------------------------------------------- rwhitney@tso.cin.ix.net 05/07/96 08:38 309/4 Subject: Hot chili oil uses Thanks for the help - that recipe for the homemade does sound good - and spicy! It is new to me, too, Mary, it was an ingredient in a recipe for an dressing for an Oriental chicken salad recipe. The dressing also used peanut oil, sesame oil, and rice vinegar. I think the ginger would be a nice touch. --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/07/96 11:15 945/23 Subject: cabbage soup In response to the question about the cabbage soup you would use the big can of V-8 juice. However yesterday I made a new batch of the stuff and my husband pleaded with me to use the first and easiest recipe. He said that it was the best. Here it is and it is easy. Miracle Soup 6 green onions 2 green peppers 3 whole tomatoes or 1 large can stewed tomatoes 1 head of cabbage 1 large celery stalk 1 package dry onion soup mix Cut vegetables into bite-sized pieces, place in a large pot, and cover with water. Boil for 10 minutes, then cover and simmer over low heat until vegetables are soft. Season to taste with any non-caloric seasonings (spices, Tabasco etc) That is how the recipe was given to me. I feel it is essential to add the beef flavoring, bay leave, and Syrian Spice mix. Then add Tabasco sauce to taste. Now maybe you won't even need to go to the store. You may have these things in the house already. Mary Curtis --------------------------------------------------------- Refd:1831 mcurtis@tso.cin.ix.net 05/07/96 11:20 274/4 1823 Subject: Re: Hot chili oil I am really looking forward to making the hot chili oil. Are these chilis that I find in the Mexican chilis, or are they chilis from the Oriental Store? They sound oriental. Of course if they are and I go there for them I may as well buy their chili oil. Mary Curtis --------------------------------------------------------- Refd:1829 bolo@tso.cin.ix.net 05/07/96 14:49 848/12 1828 Subject: Re: Hot chili oil Any hot, dried, thin chile pepper should work. I buy mine in bulk from Penzey's spice house...4 oz for about $2.00. You can also find them in the spice aisle of any supermarket, marketed as 'hot chilis' or 'whole hot chiles', but you will pay more (about $4.00), and get less (1/4 - 1/2 oz). Remember to cut the peppers in half to allow the seeds (and more heat) seep into the oil. You can also speed up extracting the red out of the peppers by heating the pepper/oil mixture over a low-to-medium heat. Often, this type of oil is served as a condiment in Chinese restaurants for patrons who want to add a little kick to their dish. It can also be used as a cooking oil. I usually use it when I cook up some friend rice for a nice spicy boost. I also make mine to have a nice, deep red color (I don't even take the peppers out, in other words). --------------------------------------------------------- Refd:1830 jibold@tso.cin.ix.net 05/07/96 15:08 63/2 1829 Subject: Re: Hot chili oil Mary, what is Syrian spice mix, and where can you get it? --------------------------------------------------------- sblais@tso.cin.ix.net 05/07/96 16:56 168/6 1827 Subject: Re: cabbage soup Mary, I think the soup turned out delicious, althuough I wasn't prepared for such a big batch of it. I'm going to share some with the neighbors!! Thank you, Sandy --------------------------------------------------------- Refd:1833 dsteely@tso.cin.ix.net 05/07/96 22:40 266/8 Subject: Keylime Pie I am an avid reader of the messages on this board but this is only the second time that I've left a message. I am looking for a good recipe for keylime pie and would appreciate your response. I do enjoy this area and have found some good recipes. Thanks, Dee --------------------------------------------------------- Refd:1834 mcurtis@tso.cin.ix.net 05/08/96 09:30 262/4 1831 Subject: Re: cabbage soup I agree. This is definitely a soup to share. Also I go to IGA in the deli department (or any deli department) and I buy some of their storage container for pennies. I have them for giving away the soup and for freezing it in manageable sizes. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/08/96 20:37 109/2 1832 Subject: Re: Keylime Pie It seems to me that we had a keylime recipe on this list this past winter. We'll get on it. Mary Curtis --------------------------------------------------------- Refd:1840 mcurtis@tso.cin.ix.net 05/08/96 22:12 476/12 Subject: key lime pie Key Lime Pie 4 eggs, separated 1 can (15-ounce) sweetened condensed milk 1/3 cup lime juice 1 teaspoon grated lime rind 1 baked 9-inch pie shell Beat 4 egg yolks and 1 egg white together until light colored and thick. Add milk and beat thoroughly. Add lime juice and rind and stir until mixture thickens. Fold in remaining egg whites which have been beaten stiff. Turn into baked pie shell. Bake in slow oven 325 F. about 15 to 20 minutes or until set. Mary Curtis --------------------------------------------------------- schirmer@tso.cin.ix.net 05/09/96 13:25 182/4 Subject: Spike Seasoning Does anyone know where to get Spike Seasoning? All my low-fat cookbooks call for it. If you don't know where to get it, can you recommend a good substitute? Thanks, Caroline. --------------------------------------------------------- Refd:1837 jibold@tso.cin.ix.net 05/09/96 14:21 355/8 1836 Subject: Re: Spike Seasoning I've found it at Kroger's before. I don't recall the section I found it in--either the spices, or that little section of low fat foods right after the produce. You might try the new Meijer store, too--I went last night and got HUGE avocadoes(Haas) for 99 cents. they have things in their produce section you wouldn't believe--like edible flowers. --------------------------------------------------------- Refd:1838 Refd:1847 kstrom@tso.cin.ix.net 05/10/96 12:06 227/4 1837 Subject: Re: Spike Seasoning Yes, Kroger, and also health food shops like Twin Pine... another good one (which I feel to be preferable) is Ms. or Mrs. Dash's.... To me, Spike is filled with so many herbs and spices to almost render it stale. Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 05/10/96 22:53 1913/45 Subject: This is the limit! This is a TRIP! My dear beloved housemate brought home a sack of White Castles this evening. Our household is interesting: it is half vegetarian and half meat-eaters and it works out just fine, but that is not why I am writing.... On the sack was an announcement of a WHITE CASTLE RECIPE CONTEST. Here are the details, gang: 1. Send your recipe with your name, address, and phone number to: White Castle System, Inc. c/o Kat Kelley Hamburger Recipe Contest 555 W. Goodale St. Columbus, OH 43215-1158 2. All entries must be received by July 1,1996. 3. No purchase or visit to a White Castle restaurant is required to enter. 4. First prize is 52 sacks of 10 White Castle hamburgers, one sack per week, with an average retail value of $182.00. One sack of White Castle hamburgers will be awarded to the nine runner-up winners. Prizes will be awarded by September 15, 1996. 5. Prizes are non-transferable and not redeemable for cash. 6. Recipes will be evaluated for best use of 10 White Castle hamburgers, originality and taste. 7. Entries must be the original work of the entrant. Any entries judged not to be original will be disqualified. Judges' decisions will be final. 8. By entering this contest, you agree to have your name and likeness appear with any publicity connected with this contest. 9. Employees and families of White Castel System, Inc., and J. Walter Thompson are not eligible to win. 10. All recipes become the property of White Castle System, Inc. * * * * * * * * * * I could not resist posting this.... it blew my mind. Hmmm.... what could we all come up with here? A Castle Chocolate Cake? Pardon me, but I am under the influence of the fumes from the bag my friend brought home. Kristina --------------------------------------------------------- Refd:1841 dsteely@tso.cin.ix.net 05/10/96 23:45 325/8 1834 Subject: Re: Keylime Pie Sorry if I missed an earlier entry of keylime pie this winter or it could have been my interest wasn't peaked until we went to FL over spring break. Thanks for posting it again. I hope to try it this weekend. Is there a quick way to search for given recipes rather than searching through the postings one by one? Dee --------------------------------------------------------- Refd:1845 abate@tso.cin.ix.net 05/11/96 10:41 432/7 1839 Subject: Re: This is the limit! This is a TRIP! This is no joke. My sister-in-law has the great recipe for an appetizer made with whitey's. You grind them up in a food processor to make sort of a cake. This is then frosted with cream cheese. It's really rather good. I'll try to get the recipe from her if anyone is interested. Oh, she lives in Columbus, so I think White Castle may be starting on some sort of a kick that they initiated in the newspapers up there. Anne --------------------------------------------------------- Refd:1842 kstrom@tso.cin.ix.net 05/11/96 13:06 548/8 1841 Subject: Re: This is the limit! This is a TRIP! Tell her to submit the recipe! Thanks for replying. Actually, a number of years ago I was deeply involved in the food industry and found that of all the fast food chains out there (McD's included) WC is not only the most sanitary but also uses the best beef. Still, I never even conceived or considered taking those little burgers and making something else out of them! Next thing you know, McD's, etc. will be running a similar contest.... Truth be told, I am fascinated. Does anyone else have any other ideas/recipes? Kristina --------------------------------------------------------- Refd:1843 mcurtis@tso.cin.ix.net 05/11/96 17:57 167/3 1842 Subject: Re: This is the limit! This is a TRIP! I don't want to sound simple, but I don't understand. Do they want recipes for anything, or do they want recipes with things made from White Castles? Mary Curtis --------------------------------------------------------- Refd:1844 kstrom@tso.cin.ix.net 05/11/96 21:37 258/4 1843 Subject: Re: This is the limit! This is a TRIP! Mary, I had the same reaction at first. That's why I copied the whole entry form off the sack.... somewhere in there (see my first post about this) is the fact that one has to create a dish or recipe or whatever using a sack of 10 WC burgers. Kristina --------------------------------------------------------- esimonds@tso.cin.ix.net 05/11/96 22:15 818/25 1840 Subject: Re: Keylime Pie I don't know about quick, but there is a way. The command is message.search and may be shortened to m.s - it works like this: [bb:/rec/hobby/recipe/bb 101-1844(1844) 1840] m.s Enter search S)ubject or A)ll text: s Enter word to search for: key lime Searching may take a long time. You may use control-C to abort this search at any time. #1835.6:Subject: key lime pie #1680.6:Subject: Re: Placed Key Lime Pie #1679.6:Subject: Placed Key Lime Pie #1066.6:Subject: Key Lime Pie HELP! #835.6:Subject: Re: Request: Key Lime Pie #833.6:Subject: Request: Key Lime Pie As you can see, it pulled up all the messages in this area about key lime. It's usually best to search at times when TSO is not too busy, since searching takes up a lot of computer resources. The busier TSO is, the slower the search goes. --------------------------------------------------------- Refd:1846 schirmer@tso.cin.ix.net 05/13/96 13:22 318/5 1837 Subject: Re: Spike Seasoning I'll have to look again then, because I've never seen it there. Meijer scares me. I live VERY close to the one in EAstgate and the traffic there has been pretty scary. As soon as the crowds thin out a little I'll check it out. Edible flowers? Hmm...I don't think that's one I'm going to try. Thanks. Caroline --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/13/96 23:10 676/9 Subject: big stores I'm with Caroline. I like international stores such as Jungle Jim's and I would certainly go to any store in the country if I were looking for something special, but for my normal shopping needs I prefer my tried and true groceries. I even used to like my local Convienient store, but they have remodeled this store and now they have raised the prices. Needless-to-say I rarely shop there any more. I like IGA, but their fresh fruits and vegetables are really limited. I guess we all have our favorite grocery stores. I do not know if IGA is a local thing or a national one. Which reminds me. We haven't heard from Howard in Michigan for a long time. Mary Curtis --------------------------------------------------------- Refd:1849 kstrom@tso.cin.ix.net 05/13/96 23:49 795/12 1848 Subject: Re: big stores Spike is generally available in even the smallest stores in the health or diet section --- it's been around for a long time. Also, I agree about favorite grocery stores (like you know the aisles, the clerks, that sort of thing). IGA is an acronym for Independent Grocer's Association --- up north, where Howard lives, a similar thing exists called the "Co-op".... Speaking of Howard, he emailed me a while back.... I don't think I deleted his message. He apparently has gone through some really serious physical things.... like his hand, and his heart and also feeling sad (Howard if you are lurking know that we care about you!)..... anyway, all I guess we can do is send him love and light and hope that the **** snow melts in Michigan soon so he can feel alive again! Kristina --------------------------------------------------------- jgraf@tso.cin.ix.net 05/15/96 22:00 12/1 Subject: NEED RECIPES LOW FAT OR NO FAT THANK'S --------------------------------------------------------- Refd:1851 mcurtis@tso.cin.ix.net 05/15/96 23:13 261/4 1850 Subject: Re: NEED RECIPES LOW FAT OR NO FAT There are lists on the internet to which I belong for no-fat recipes and low-fat recipes. Anyone who can get e-mail can belong to these lists and that includes everyone of us. If anyone wants the addresses for these lists please let me know. Mary Curtis --------------------------------------------------------- Refd:1852 Refd:1853 bolo@tso.cin.ix.net 05/16/96 09:21 636/9 1851 Subject: Re: NEED RECIPES LOW FAT OR NO FAT I borrowed a cookbook by Chef Paul Prodhomme a month or so ago. I expected to open it up and cringe about how much oil, butter, etc. he uses in his recipes. I was plesantly surprised to see that this was a book that was an attempt to get away from all of that. The book is called, "A Fork In The Road", and I have tried a couple of recipes from there, and they are wonderful! He tried to keep the recipes to 30% calories from fat and under, yet keeping all of the flavor and richness of the original dishes. I know hwe has a discriminating palate, as I do, and I think (from what I have made so far) the results are very rewarding. --------------------------------------------------------- jgraf@tso.cin.ix.net 05/16/96 21:18 20/3 1851 Subject: Re: NEED RECIPES LOW FAT OR NO FAT PLEASE THANK'S --------------------------------------------------------- Refd:1854 kstrom@tso.cin.ix.net 05/17/96 22:59 643/12 1853 Subject: Re: NEED RECIPES LOW FAT OR NO FAT The Dean Ornish series of cookbooks is excellent in re this eating orientation. Also, there is a couple name MacDougall who have followed this path. They too have written a book. The above books are oriented toward reversing heart disease, but do fit your request. On a more general level, another book (on the newsstands now) is 500 NO FAT RECIPES... it is expensive 'cause it is in hardcover, but I am sure the libraries have it. Moving into a more alternative kind of place, you may wish to call New World BookShop at 861-6100 and ask them about local venues in re focusses such as macrobiotics, veganism and such. Kristina. --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/18/96 09:15 722/10 Subject: eat-lf My computer is messed up big time and I have been having a problem finding things. However if you send a note to Reggie, the owner of eat-lf, and tell her you wish to subscribe to eat-low fat she will take care of you. They keep changing the address and the one I have is majordomo, but I think they have a new one. Never-the-less this is her personal address and she will respond. Reggie@Reggie.com. The other list the ( no fat one) has a different address. It arrives in digest form and as soon as I receive my next copy I will give you the address. They, in fact, do subscribe to this Dean Ornish method or whatever. If you want to avoid all forms of fat this is definitely the list to belong to. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/18/96 10:29 279/4 Subject: address fatfree O.K. I found the address. Send e-mail to fatfree-request@fatfree.com with the subject subscribe. (Remember this is different) Most lists want subscribe in the message part and nothing in the subject. I hope this list provides you with a lot of information. Mary Curtis --------------------------------------------------------- Refd:1857 lindast@tso.cin.ix.net 05/18/96 13:09 294/5 1856 Subject: Re: address fatfree Do you have to pay or how do you pay to subscribe to a list. Im new to all this and this looks like exactly what I need. I was told by the doctor this week that I have to lose at least 80 lbs. I have been trying for 30 years and he didnt give the the magic formula. Help!!! linda stewart --------------------------------------------------------- Refd:1858 Refd:1860 kstrom@tso.cin.ix.net 05/18/96 13:31 338/5 1857 Subject: Re: address fatfree Follow Mary's instructions: they are perfect! Also, be prepared to do a bunch of reading. I work with many doctors who are gentle and kind.... if you have been given that mandate feel free to email me to discuss your options --- after all, it's your life and you have free will to make whatever choices feel good to you. Kristina --------------------------------------------------------- Refd:1859 kstrom@tso.cin.ix.net 05/19/96 11:25 163/3 1858 Subject: Re: address fatfree/PS This list serv is GREAT! At least from my perspective, all the contributors are sincere and not at all fanatic. Most refreshing. Thanks again, Mary. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/20/96 13:19 630/9 1857 Subject: Re: address fatfree Lists are almost always free. I will also give you the address of my regular eat-l list. I love this list. The people are wonderful. They are not as wonderful as this group. There is something homey and friendly about the people on this list. But they are good, too. You send an e-mail to listserv@listserv.vt.edu with the message subscribe eat-l and your name. If that bounces let me know. Most listserves have the same subscription rules. Do not put anything in the subject line. I love this list, as I said, but we need to stay local, too. There are too many subjects that interest us specifically. Mary Curtis --------------------------------------------------------- Refd:1861 lindast@tso.cin.ix.net 05/20/96 20:02 341/7 1860 Subject: Re: address fatfree This is pitiful. I tried listserv. It came back at me. I tried to e-mail Mary. I flunked that too. I have to post this and now the whole recipe readers know how new I am. I can live with the humiliation because it makes me feel young and foolish. Can someone help me? Linda Stewart ps Do I need an LD class? That makes me special. l --------------------------------------------------------- Refd:1862 Refd:1867 mcurtis@tso.cin.ix.net 05/20/96 21:09 1174/17 1861 Subject: Re: address fatfree No, Linda. You do not need a class. We just help each other. First of all, if you did not want the whole group to see your note you could have looked up at the top and seen my address and sent this note to me personally. But second of all Why? We are all friends here! This is a small group who has nothing to hide from each other. You have no idea how long it took me to subscribe to my groups. We all need some lessons. This is something I do know and I do love to share knowledge. I know this group well enough to say don't send your request to me, but rather just go on and post it. No one will care. I gave you the address and the message and told you do not post anything in the subject. Tell us what you did. By the way. It usually takes me about ten posts to subscribe to one of my lists because of all kinds of idiosyncrosies. So tell us what you did. I have been going to an internet class for six , months once a week for one hour a week whenever I can get it, and the best I did was make an buddy who I dare ask questions once in a while. But Oh how I love all this computer stuff, and I know that the rest of you do, too. Mary Curtis --------------------------------------------------------- Refd:1863 lindast@tso.cin.ix.net 05/20/96 21:51 418/8 1862 Subject: Re: address fatfree Mary, I was just joking about feeling dumb. I addressed it listserv@listserv.vt.edu I skipped subject. then put subscribe eat-1. I put my name in the somewhere too. I too love this computer stuff. And when I do something wrong I laugh,learn and go on. I realize that I am not dumb just uneducated. And that can be fixed with a desire, and I have that.So I'm not hopless......I'm fixable. Thanks again linda --------------------------------------------------------- Refd:1864 esimonds@tso.cin.ix.net 05/20/96 22:14 264/9 1863 Subject: Re: address fatfree The address is eat-l not eat-1 - looks alike, doesn't it? Try using capital letters: SUBSCRIBE EAT-L Linda S. Stewart in the body of the message with no subject will do the trick. At least your mistake is one most of us have made at one time or another. --------------------------------------------------------- Refd:1865 jibold@tso.cin.ix.net 05/21/96 03:25 120/3 1864 Subject: Re: address fatfree Now I feel silly. . .I had to read eat-l and eat-1 about five times to figure out there was any difference at all. --------------------------------------------------------- lindast@tso.cin.ix.net 05/21/96 05:38 284/5 Subject: need classes I rushed in here this morning to see if anyone had any help for me. I tried twice more EAT-L then eat-l ( a small L) It cam right back. I am about to give up and just post some fat-free recipes like we were asked to do at the beginning. I'm taking up too much space here. Linda --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/21/96 09:35 588/8 1861 Subject: Re: address fatfree Send to "listserv@listserv.vt.edu" with the Message "Subscribe Eat-L" If you don't get what you want then you send the message to the address with the message help and they will send you back all the subscribing instructions. Most listservs have more than one list and that is why you have to be very specific about how you spell the name. After you write Subscribe Eat-l then put your name Linda Stewart. Some of the lists want your mailing address instead of your name. I'll double check the list instructions and see if they want your name or your mailing address. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/21/96 09:49 846/11 Subject: eat-l I just sent a help message to Eat-l and they said send the message Subscribe and the list name which would be Eat-L. They said nothing about your own name or your e-mail address. So try sending it like that. Ha When I first signed up for this list it took me days because I was using Northern's mail program and had no idea how to use it. I tried to sign up for the golden retriever list and had no idea how to do reply. That is why I signed up with Tri-State Online. It is not mental deficiency, it is lack of knowledge. You can't just guess about this stuff. You need the information. Now, of course I have much better mail programs. This is not off the subject of food and recipes because it contains information for finding more food and recipes. Also I know that once you do hook up to it you will really like it. Mary Curti --------------------------------------------------------- Refd:1869 kstrom@tso.cin.ix.net 05/21/96 11:55 250/4 1868 Subject: Re: eat-l Oh my goodness!!! I did the EAT-L thing and it worked and I got 10 emails this morn from all over! WHOA! Mary, how do you deal with this, especially during prime time? At least the fat-free group only sends out one message a day. TIA Kristina --------------------------------------------------------- Refd:1870 kstrom@tso.cin.ix.net 05/21/96 11:58 144/2 1869 Subject: Re: eat-l HELP! The emails are coming in like widfire! Mary, is there a way to avoid this? Like a digest format or something? Thanks.... Kristina --------------------------------------------------------- Refd:1871 Refd:1872 mcurtis@tso.cin.ix.net 05/21/96 18:10 374/5 1870 Subject: Re: eat-l yes there is a digest. Actually there are slow days and big days. Remember many of these people send this stuff from their workplace. Tuesday is one of the busiest days of the week at a workplace. Send a message to listserv@listserv.vt.edu with the message help and see if it mentions a digest form. Fat free has one and so do most of the other lists. Mary Curtis --------------------------------------------------------- Refd:1873 mcurtis@tso.cin.ix.net 05/21/96 18:13 384/5 1870 Subject: Re: eat-l Oh, by the way. I lost a lot of friends during my early stages with the lists. They would try to call me and my line was always busy and I didn't care. I felt as though they probably would call back, and they did. If they didn't well, too bad. I was in the process of being educated. It does get better, though. Maybe you need to switch to the faster version. Mary Curtis --------------------------------------------------------- esimonds@tso.cin.ix.net 05/21/96 20:52 1173/28 1871 Subject: Re: eat-l There is indeed a digest. The information is in one of the messages that you are sent when you subscribe: (To start the digest feature) set eat-l digest Send that the same way as you did the subscribe command - no subject, line by itself. You don't need to add your name to any of the commands except the subscription one. BTW, it's always best not to mix cases when dealing with internet hosts. EAT-L or eat-l I subscribed also, and after a bunch of messages, set the digest. It's finally slowed down. I don't think I'll be trying too hard to keep up with this list. Not enough time to follow along. For those trying to learn about the internet, there is a set of "classes" in the internet area of TSO. I think they're at go internet;5 and are called the Internet Roadmap. The best solution to volume mail is to use one of the modern email programs that will sort mail for you. This requires a fairly powerful computer equipment, though. For those stuck in the dos world, there is a program in the toolkit called nupop that will grab your mail. I have not used it, and setting it up is not exactly trivial, but once setup, it is said to work well. --------------------------------------------------------- Refd:1875 lindast@tso.cin.ix.net 05/21/96 22:22 478/7 Subject: I DID IT Thanks to everyone for your help. I finally did it. Now I'm reading copying and deleting. This will be great for my new eating plan. I don't have time to eat. I think I've lost five pounds just trying to figure this out.Ed's step by step by step instructions did it. Thanks to all of you for your concern. I've been around for a while but was afraid to post anything. It was when I was feeling desperate that I jumped right in. Now what do I do with all this stuff? Linda --------------------------------------------------------- kstrom@tso.cin.ix.net 05/21/96 22:50 179/3 1873 Subject: Re: eat-l Ed, I and my dinosaur 8088 thank you! Wow, you are everywhere, and quite knowledgable... digest is set, the stuff is good, but my time on line is somewhat limited. Kristina --------------------------------------------------------- Refd:1876 mcurtis@tso.cin.ix.net 05/22/96 09:03 955/13 1875 Subject: Re: eat-l What do you do with all this stuff? When I first signed on to this list and those lists I printed out recipes. I still have piles of recipes sitting around this house. It is disgusting to be so disorganized--and notebooks full of duplicate copies. Well there is a software program put out by Sierra called Mealmaster which all the people on Eat-l swear by. I guess I am going to break down and buy it. There is a downloadable version and I did download it but I couldn't access it. I think that I need to create an icon. I don't know -- it is one of those projects that I have put on hold because of our work around here and reading all these posts in cluding the hundred or so that come in every day from my gardens list and herb list. I'm not even going to tell you those addresses. You all would go crazy with the amount of mail from them. Seriously I will post them, especially the herb list because it is not so abundant. Mary Curtis --------------------------------------------------------- Refd:1877 Refd:1878 esimonds@tso.cin.ix.net 05/22/96 10:59 2200/62 1876 Subject: Re: eat-l In the for what it's worth department, I got the digest from yesterday's traffic on the EAT-L list this morning. Actually, the traffic is from the 20th - or Monday - rather than yesterday, so apparently if you sign up for the digest feature, you get the messages a day late. For those with relatively wimpy systems, I would suggest learning how to use a runfile on TSO to download these rather large messages so that you could read them offline with a text editor or word processor. Since this really isn't a topic for this board, I will be happy to try to help anyone needing it in the toolkit area (go toolkit). There is an area for dos, an area for windows, and each has a discussion area and an anonymous q&a area. There is also a mac area, and although I don't answer the questions there, I'm sure the folks who do will be able to help. As for EAT-L, the digest comes with the following style of header, and then the full text of each article for the day. It breaks the whole mess into chunks for distribution, and for Monday, I received two rather large messages: There are 46 messages totalling 2688 lines in this issue. Topics of the day: 1. Lasagna 2. paraffin 3. Tartare sauce (2) 4. Tamale Pie/Casserole/Freezer Food 5. Scottish recipes please (fwd) 6. Help in 3 hours? 7. home ice cream making machine (3) 8. Spanikopita 9. Reply: choc. melting on hands/tempering choc. 10. Scottish recipes please (2) 11. Tried a recipe 12. FW: Help in 3 hours? 13. "Biscuits" translated -Reply 14. Shortening (2) 15. crock pot (2) 16. Biscuits Translated (2) 17. Triple chocolate cake 18. additional info. request( Was : Re: Lasagna) 19. RCP: Caribbean cornbread 20. falafel and chocolate 21. shortening 22. Memorial Day menus 23. Dump cake w/o pineapple? (2) 24. Request - Tamale Pie 25. potato skins 26. INFO: Healthy Heart Cookbook 27. FW: Shortbread 28. FW: Shortbread - oops 29. Recipe Fudge CHAT 30. Electric Ice Cream Machine 31. Collection of Omelets 32. Rump Roast 33. 3 day holiday (2) 34. CHAT - Thank You & 2 Requests 35. hi 36. RECIPE: Chocolate Dipped... 37. What is Ro*Tel? Obviously, there are 37 messages total for Monday. --------------------------------------------------------- kstrom@tso.cin.ix.net 05/22/96 11:45 132/2 1876 Subject: Re: eat-l Idiotic martyr that I am, I would like the herb list ---- the "digest" command that Ed provided helped significantly. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/22/96 20:13 803/11 Subject: herb list I am providing instructions for the herb list on this list because the herb list also deals in the culinary uses of herbs. It is a first-class list. The first week I signed up they discussed a living herb wreath and I received a post from someone in Canada who said that she has tour buses coming to her house and she is going to be a speaker in Cincinnati, Ohio either this fall or spring. She was really a regular person. She said that they had done a show about her herbs on the Home and Garden Station for Cable. The address to subscribe is listserv@home.dc.lsoft.com with the message subscribe herbs. No mention was made of your name following this message, nor your address. As I said before sometimes they want it and sometimes they don't. This is not a high-volume list. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/23/96 07:45 533/7 Subject: head cheese recipe The other day I was going through some old recipes and found recipe #245 to be rather intriguing. When I was growing up I remember hearing head cheese in regard to my father who was of German Heritage. It sounded horrible to me--kind of like the same category as limburger cheese. Well I look at food a little differently now. What I am wondering is just what is head cheese? Does anyone know? Is it really cheese? Does it contain lots of fat? I would love to try the peaches, noodles and head cheese recipe. Mary Curtis --------------------------------------------------------- sblais@tso.cin.ix.net 05/23/96 11:02 575/10 Subject: diabetes As I've mentioned before, my dad has diabetes. He is just now learning the online thing, and is still working on his email skills. He isn't in the Cinti area, so I'm trying to help out a bit, long distance. I was wondering if there were any lists out there with recipes for diabetics, kinda like the fatfree and low fat lists we've been talking about here. I'd like to pass that on to him. He gets bored at home (hopefully the computer will help) and he does like to cook, if it isn't too time consuming. Plus, my mom would LOVe for him to try some new recipes :) Sandy --------------------------------------------------------- dbtz@tso.cin.ix.net 05/23/96 14:48 329/6 Subject: Head cheese Although my mother bought all kinds of German sausage, she drew the line at headcheese. It looked like they put scraps of whatever was left after sausage making into a sausage skin, and it looked really gross! I remember this from my childhood - I don't know if it's sold anymore. And I don't think any cheese was in it! --------------------------------------------------------- Refd:1883 lindast@tso.cin.ix.net 05/23/96 16:46 676/11 1882 Subject: Re: Head cheese When my children were about 7 and 11 the butcher gave the piece of paper that had the list of ingredients oh head cheese. Needless to say that neither has ever eaten it. If I remember correctly there were snouts, ears, some organs, lots of fat. The fat was all jelled and slimy.It's called head cheese cause so much of it is made of things from the head . Maybe that jelled stuff were eyes.....ugh. It is cooked down with some spices. I have some that was kind of hot. Its the kind of thing that tastes better if you don't know what is inside of it. Like biting into an oyster and then looking into it. I love oysters, just cant look at them. hope this helped. Linda --------------------------------------------------------- Refd:1885 mcurtis@tso.cin.ix.net 05/23/96 18:00 408/6 Subject: diabetic food list No diabetic food list has been found, but there is a support group. Actually there are more, but I am just going to give you the address for the one, and usually once you are on a list you go from there. The address is listserv@Lehigh.edu (no subject)message--subscribe Diabetic your first name and your last name. I can't help but feel that they talk about food and eating on this list. Mary Curtis --------------------------------------------------------- Refd:1886 Refd:1889 jgraf@tso.cin.ix.net 05/23/96 22:13 251/9 1883 Subject: Re: Head cheese I THINK YOU GOT IT ALL WRONG I KNOW YOU GOT IT WRONG!!! IF YOU WANT TO KNOW ASK A GERMAN. FOR ONE THING IT HAS HOG BLOOD IN IT. CHECK WITH A GERMAN, I LIKE IT MYSELF IT IS VERY GOOD BUT EVERYONE IS NOT THE SAME MY FATHER ALWAYS BROUGHT IT HOME. --------------------------------------------------------- Refd:1887 kstrom@tso.cin.ix.net 05/23/96 23:29 198/3 1884 Subject: Re: diabetic food list Mary, you are incredible! How do you access this wealth of information? I have a client who has a daughter who has diabetes --- now I just have to get them on-line. Thanks, as always, Kristina --------------------------------------------------------- tlcborn@tso.cin.ix.net 05/24/96 07:26 65/1 1885 Subject: Re: Head cheese Isn't head cheese what's left over after they make pet food? --------------------------------------------------------- Refd:1888 melmarsh@tso.cin.ix.net 05/24/96 19:47 1120/23 1887 Subject: Re: Head cheese "Head cheese" is sometimes referred to as "souse" or, in German, "Sulze" (with an umlaut over the u). It's one of those things invented to use up every bit of the hog except the squeal. The minor bones with some meat still clinging to them (parts of the head included, I suppose, hence the name) are boiled up with various seasonings and spices. When the meat has fallen off the bones, the bones are strained out, and the meat and liquid (somewhere along there, a bit of vinegar is added) are poured into a loaf pan. When this cools off, the liquid gels like an aspic. After all, that's how we get gelatin, too. If you're interested in tasting some, you could probably find it at most of the German meat stalls at Fiindlay Market or at Avril's on Court St., though it is usually more of a cold weather thing, because home butchering used to be a fall or winter project. Compare this to using up every bit of your last Thanksgiving turkey, and it won't seem quite so strange! P.S. There is no hog's blood in head cheese. Blood sausage is another story / recipe altogether. Auf Wiedersehn! Melanie @@@@@@@@2 --------------------------------------------------------- Refd:1890 sblais@tso.cin.ix.net 05/24/96 23:53 230/6 1884 Subject: Re: diabetic food list Mary, Thank you. I'm going to keep this address in store for my dad for a few weeks. He is trying out online services, and his address is probably going to change more than once. I'm letting him know abou tthis though! Sandy --------------------------------------------------------- lindast@tso.cin.ix.net 05/25/96 03:27 161/4 1888 Subject: Re: Head cheese So I wasn't completly wrong? Just kinda wrong? I guess that's better than being completly wrong. Occasionly I'm completly right, but not too often. Linda --------------------------------------------------------- Refd:1891 jgraf@tso.cin.ix.net 05/25/96 22:10 28/1 1890 Subject: Re: Head cheese HAVE A GOOD DAY........ --------------------------------------------------------- Refd:1892 becks@tso.cin.ix.net 05/25/96 22:31 441/8 1891 Subject: Re: Head cheese In the Little House on the Prairie books by Laura Ingalls Wilder, I think in the first one, Little House in the Big Woods, they butcher a hog and Ma makes head cheese. In this book, they cooked the head and all those scrap pieces and bones, etc., like Melanie described, and poured it into a pan and it jelled. No cheese, no blood, but boy, I don't think I want to try it! It was interesting to read about in the book, though. Becky --------------------------------------------------------- Refd:1893 rwhitney@tso.cin.ix.net 05/26/96 22:14 749/10 Subject: "etched" glassware This is not precisely a food question but is kitchen related, and this board is so good at sharing knowledge . . . what causes glasses to get a discolored or "etched" appearance - looks like a film but does not wash off? I remember this from some household hint years ago - is it the dishwasher heat? Or hard water, or soft water? Does using something like JetDry in the dishwasher prevent it? Once glasses are so etched, it doesn't appear anything restores them, not soaking in vinegar etc. I have purchased new glassware since the old ones look so bad, and would like to prevent it (without resorting to washing all by hand all the time - as satisfying as it is to plunge hands in soapy water sometimes, I have gotten used to the machine) --------------------------------------------------------- Refd:1895 Refd:1896 kstrom@tso.cin.ix.net 05/27/96 22:00 327/5 1894 Subject: Re: "etched" glassware Try soaking the glassware in a soultion of baking soda and salt over night; or, believe it or not, efferdent. I do this with my narrow necked flower vases. Amazing result. Also amazing in another way -- I haven't doen the jet dry thing in my dw in a while and just jotted that on my grocery list! It does work, Kristina --------------------------------------------------------- Refd:1898 gmueller@tso.cin.ix.net 05/27/96 23:02 696/11 1894 Subject: Re: "etched" glassware The etching and discoloration are from soft water. There are automatic dishwashing compounds on the market that are formulated to prevent soft water etching. *************************************************************************** * Gary "Wild Boar" Mueller * Some singers sing of women's lips * * gmueller@tso.cin.ix.net * Others sing of women's eyes... * * * I, though custom call me crude * * "I go where I wanna go." * Would rather sing in praise of food * * * - Ogden Nash * *************************************************************************** --------------------------------------------------------- Refd:1908 snewmark@tso.cin.ix.net 05/28/96 00:31 332/8 Subject: Hazelnuts I love hazelnuts and have found them "ready to go" in pound packages by Diamond in the east. Does anyone know if these are available in this area? Biggs, Jungle Jims and Hyde Park Krogers do not have them. Also, I would appreciate any terrific recipes using hazelnuts that anyone might share. Thank you Susan W. Newmark --------------------------------------------------------- Refd:1899 Refd:1906 Refd:1907 tlcborn@tso.cin.ix.net 05/28/96 05:51 112/2 1895 Subject: Re: "etched" glassware Efferdent is great to clean jewelry too. You might want to try that scrubbing bubble bathroom cleaner too. --------------------------------------------------------- melmarsh@tso.cin.ix.net 05/28/96 16:35 371/8 1897 Subject: Re: Hazelnuts Susan, you might try Murray's for hazelnuts. Might be a fall-and- winter item, though. I use them for Christmas cookies called Zimtsterne (cinnamon stars) which use ground hazelnuts, no flour. I have never tried keeping hazelnuts, also known as "filberts" ini the freezer, but suppose that would be a way to have them year-round. Good luck with your search. MM --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/29/96 14:39 1869/45 Subject: chutney Now that summer is here, and the sun is shining I thought that we might take an interest in some extras to go with grilled food. These are from my shallot package and I really like them Shallot & Papaya Chutney (Note you will see that you are not limited to papaya with this recipe) 3 cups chopped fresh peeled papaya, mango, or peaches 3 oz. shallots minced 1 1/2 cups cider vinegar 1/4 cup lemon juice (or juice of one lemon) 1 heaping cup packed brown sugar 1/2 cup golden raisins 1 tbsp minced fresh ginger 2 cloves garlic minced 1/2 tsp salt 1/2 tsp ground cinnamon In a large saucepan, combine the papaya, shallots, cider vinegar and lemon juice. Bring to boiling, reduce heat. Simmer, stirring occasionally for 5 minutes. Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes. Cool; spoon into refrigerator or freezer containers. Cover and chill. Serve chilled or at room temperature with roasts. barbecued meats on burgers, or with fish. (I couldn't find any papayas this weekend and only one mango. I used a large can of freestone peaches and chopped them finely and then the large mango.) I think that with this recipe you can be pretty free with your choice. Wine & Shallot Sauce Dijon Use chicken broth for chicken or fish sauce; beef broth for burgers or roasts. 1 tbsp butter or margarine 3 oz. minced shallots 2 tbsp cornstarch 2/3 cup dry red or white wine 1 10 1/2 oz. can beef or chicken broth 1 to 2 tbsp. Dijon mustard 1 tbsp chopped fresh chives 1/4 tsp pepper In a medium saucepan, melt butter or margarine; saute shallots for 3 minutes over medium-high heat. Stir cornstarch into wine; add to pan with broth, mustard to taste, chives and pepper. Cook and stir until mixture thickens; simmer 3 minutes to reduce slightly. Taste for seasoning. Serve over burgers, steaks, fish, or barbecued chicken. --------------------------------------------------------- steigecj@tso.cin.ix.net 05/29/96 19:27 454/6 Subject: Head Cheese I read the previous msgs. about Head Cheese and do agree with them. However, did want to let you know that you do not have to go to Findlay Market to buy the sausage. It is very plentiful in the Cinti area, even as far away as West Chester. I had Head Chees for my lunches last week. Munafo IGA and J & J Carry Head Chees. Look in your local store where the unpackaged Lunch Meats appear. It is a round loaf which the butcher must slice for you --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/01/96 15:19 326/9 Subject: frosting for German chocolate cake I just heard this one on the radio and it sounded very good. Frosting for German Chocolate Cake 2 cups superfine sugar 2 cups sour cream 1 large Cool whip Combine ingredients and frost cake. Refrigerate for at least 2 hours. I believe that I would add some vanilla to this recipe. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 06/03/96 14:43 252/4 Subject: Low Fat Update I LOVE the VLF board Mary turned us on too a few pages ago. As I try the recipes I will post some of my faves. It's a really good list, with lots of friendly and well-informed people participating, just like this one. Hats off to Mary! Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 06/03/96 22:59 1224/35 Subject: Fabulous Challah/Braided Bread I do not yet own a bread machine but was inspired to make some bread tonight. This recipe is SO easy if you happen to be home all afternoon, which I was... I have made it many times and so far it is foolproof. It is from a cookbook called the Sport of Cooking. Dissolve a pkg. of yeast in 1/2 cup of hot tap water. Stir in 3 cups white flour 3/4 cup milk 1 T. sugar Let rest in a warm place for 1/2 to 1 hour. (This is my language by the way. Also, to "proof" any bread I make I heat the oven to 200 and place a pan of hot water in it, as we have discussed here before, anyway, moving right along...) Add about 2 cups flour 1/2 cup milk 1 egg 1 T. oil 1 tsp. salt Knead until smooth and elastic, adding flour if needed. Let rise in moist proofing oven for 1 hour. Punch down, divide into 3 parts, roll and braid. Place in oiled or sprayed bread pan. Let rise another half hour (at this point turn the oven on to about 400-425. Brush top with an egg white and bake for 30 minutes. Remove from pan and cool. This bread is wonderful! When my girls came in from their activities tonight they said "Oh Mom the house smells great!" Enjoy, Kristina --------------------------------------------------------- Refd:1905 kstrom@tso.cin.ix.net 06/03/96 23:04 231/3 1904 Subject: Re: Fabulous Challah/Braided Bread/PS Before I stick the dough in the "proofing" oven I turn it off... the heat and the moisture really help. One time I forgot to turn it off and had to start all over again -- I had a mess of fallen, half-baked flour on my hands! --------------------------------------------------------- dean@tso.cin.ix.net 06/09/96 13:24 197/3 1897 Subject: Re: Hazelnuts Try at Mediterranean Imports in Findlay market hazel nuts are available throughout the year , along with about 25 other different nuts & spices also they have a wide selection of Gourmet foods --------------------------------------------------------- flr@tso.cin.ix.net 06/12/96 11:16 192/4 1897 Subject: Re: Hazelnuts I saw hazelnuts at Susan's Natural Foods (Beechmont Ave, by Rack Room Shoes and Discount Produce stores) and I think I also may have seen them at Silverglade's Market on Clough Pike. Faye --------------------------------------------------------- wwick@tso.cin.ix.net 06/14/96 18:53 1201/21 1896 Subject: Re: "etched" glassware I am curious, did you really mean "soft water" causes etching, my experience is that problems occur with glassware when you have a "hard water" situation. Hard water contains a quantity of alkaline salts that stay in solution, leaving precipitates , or "scale" on heaters or it causes spotting and filming of glassware. The occurence of film (as it occurs in the restaurant industry) is usually a soap film. In hard water situations, you have scaling occuring on sware is caused by too much soap, or soap being rendered inefficient by hard water conditions. If you soften the water, with a sodium exchange system, or use a magnetic water treatment process you can eliminate the "filming", and re- duce the amount of soap you are using. BTW Cinti city water comes out of the tap at 10-11 grains hardness. One grain of hardness is defined as 17.1 pm, anything over 65 ppm ie. 4 grains of hardness is defined as hard water. Most manufacturers of commercial steamers, or dish machines would recommend a softener in that situation. I can tell you from experience, if you do not delime a dish machine or a steamer at least every two weeks in Cincinnati, you have problems. Sorry to have been so windy! --------------------------------------------------------- Refd:1909 rwhitney@tso.cin.ix.net 06/14/96 20:31 54/1 1908 Subject: Re: "etched" glassware Very interested - how do you delime a dishwasher? --------------------------------------------------------- Refd:1910 Refd:1911 gmueller@tso.cin.ix.net 06/15/96 02:05 1010/18 1909 Subject: Re: "etched" glassware Yes, I did mean soft water. Etching and the rainbow coloring in some glassware is the result of detergents that are poorly formulated for use in soft water. Hard water also has its challenges. It causes the orange staining, deters detergents from working as effectively and depending on the type of hard water (ferrous, lime etc.) it can even leave a film on the dishware. The reason that I pointed to the soft water was because the problem posed regarded the etching. *************************************************************************** * Gary R. Mueller * Some singers sing of women's lips * * gmueller@tso.cin.ix.net * Others sing of women's eyes... * * * I, though custom call me crude * * "I go where I wanna go." * Would rather sing in praise of food * * * - Ogden Nash * *************************************************************************** --------------------------------------------------------- Refd:1912 Refd:1913 wwick@tso.cin.ix.net 06/15/96 20:19 1040/15 1909 Subject: Re: "etched" glassware I have a friend who sells commercial water treatment systems, he gives me these pouches of stuff that is a very strong citric acid, but I bet there is stuff available from the "home goods" or "williams sonoma" type places that is made just for domestic dishwashers. If you can't find any, go to any restaurant supply place, like Dunsky's on Court Street, or Quality Supply Company, on 3rd & Elm, they will have a product in stock called "lime-away", it is found in every stockroom, in every kitchen that has a steamer or a dish machine, it will do the job. Watch the level of concentration, and if you haven't delimed before, you may have to do it twice, but you will see a difference. Usually you can look at the heating elements on your dish washer at homer, they will be located in the bottom sump, where they pre-heat your wash water. if they are caked with a white or cream colored chalky substance, that is lime. build up, and it makes the heaters work inefficiently, once you get rid of it your dishes really get nice and clean. --------------------------------------------------------- wwick@tso.cin.ix.net 06/15/96 20:21 136/2 1910 Subject: Re: "etched" glassware That's very interesting, I am glad to know about it, I am going to talk to some folks about this next week, and learn more! Thanks! --------------------------------------------------------- wwick@tso.cin.ix.net 06/16/96 21:19 70/1 1910 Subject: Re: "etched" glassware I noticed that you fancy Ogden Nash, my favorite is "the Turtle". --------------------------------------------------------- emiddle@tso.cin.ix.net 06/17/96 08:06 286/6 Subject: Eating Crow As all true Tri-State gourmets know, crow hunting season opens this week. The Outdoors Forum hunting section is abuzz with talk of recipes for crow. Please visit this area in the Recreation section of the main menu, and give those folks some "sage wisdom" for eating crow. Thanks! --------------------------------------------------------- Refd:1915 jibold@tso.cin.ix.net 06/18/96 15:17 400/9 1914 Subject: Re: Eating Crow My brother just disposed of a rabbit that was in his garden, and true to his heritage, cleaned it, cooked it, and ate it. He pan-fried it though, and said it was gamey and verrry tough. Apparently he didn't recall that my mother pan-fried most of what my dad brought home--partridge, pheasant, rabbit, and squirrel--and it usually was pretty darn tough. Especially those little metal pellets. --------------------------------------------------------- Refd:1916 Refd:1917 kstrom@tso.cin.ix.net 06/18/96 23:49 235/4 1915 Subject: Re: Eating Crow Seems to me that tenderizing and slowly baking such critters is the way to make them taste good... lots of spices and herbs, and then more me, a HUGE hunger! (Didn't someone say somewhere that hunger is the best spice?). Kristina --------------------------------------------------------- Refd:1918 kstrom@tso.cin.ix.net 06/18/96 23:51 113/2 1915 Subject: Re: Eating Crow I meant, instead of "then more me", then more importantly, etc... (what is wrong with my fingers tonight?!) --------------------------------------------------------- Refd:1929 gmueller@tso.cin.ix.net 06/18/96 23:57 1277/21 1916 Subject: Re: Eating Crow Perhaps roasting them in a slow cooker. My mom used to baste rabbit in a slow cooker with beer and herbs. I suppose other alcohol such as sherry, wine or even Jack Daniels (good with cajun spices) could be used to attain the same goal. From what I understand, such concoctions tenderize the meat and also limit the gamey flavor. Another way to tenderize such a tough fowl would be to marinate it in buttermilk overnight to allow the enzymes in the buttermilk to break down the tough tissue. I have no idea how this may affect the gamey quality of wild bird since I've only done this with chicken breasts. Those breasts were very tender and juicy even when thoroughly cooked. Perhaps marinating in a ranch dressing would do the job? *************************************************************************** * Gary R. Mueller * Some singers sing of women's lips * * gmueller@tso.cin.ix.net * Others sing of women's eyes... * * * I, though custom call me crude * * "I go where I wanna go." * Would rather sing in praise of food * * * - Ogden Nash * *************************************************************************** --------------------------------------------------------- Refd:1919 keyhole@tso.cin.ix.net 06/19/96 09:28 258/4 1918 Subject: Re: Buttermilk Thanks Gary. I am one of those 'briars' on the hunting bbs that is shopping for a crow recipe. I have one already. I will gladly accept any others. I will keep the buttermilk and alchohol ideas in mind for the rest of my game as I am new to hunting. --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/19/96 10:33 334/5 Subject: hassenpfeffer The only way to cook wild rabbit is the method used by my old German grandmother. She made hassenpfeffer -- a marinade of vinegar, bay leaves, and other spices. Any comprehensive cookbook should have a recipe for this. I don't know about other game, I only know that that is the way my father's family ate rabbit. Mary Curtis --------------------------------------------------------- sblais@tso.cin.ix.net 06/20/96 09:39 413/9 Subject: Cincinnati recipes I just got some email from someone who noticed my message on a list, and noticed I was from Cincinnati. She is putting together a 5-way chili party this weekend, and would like to put some other Cincinnati specialties on th menu. I suggested Greek salad, UDF, Graeter's, and Montgomery Inn Baked Beans. I can't think of anything else at the moment. Can all you recipe aficionados help me out?! Thanks, Sandy --------------------------------------------------------- Refd:1922 Refd:1925 mcurtis@tso.cin.ix.net 06/20/96 11:32 65/2 1921 Subject: Re: Cincinnati recipes How about sauerkraut balls? How about hot slaw? Mary Curtis --------------------------------------------------------- Refd:1923 melmarsh@tso.cin.ix.net 06/20/96 14:24 115/2 1922 Subject: Re: Cincinnati recipes Is the weather too hot for mock turtle soup? mm ============================================================= --------------------------------------------------------- Refd:1924 sblais@tso.cin.ix.net 06/20/96 14:38 132/4 1923 Subject: Re: Cincinnati recipes Thank you for the suggestions (both)! She is in N.C., and I don't know what their weather is. I pass the suggestions on. Sandy --------------------------------------------------------- jgraf@tso.cin.ix.net 06/20/96 21:50 64/2 1921 Subject: Re: Cincinnati recipes use s.a at enter>s.a you might find a few recipes to use. --------------------------------------------------------- Refd:1926 lparker@tso.cin.ix.net 06/21/96 09:29 169/3 1925 Subject: Re: Cincinnati recipes It might not fit in with a lunch/supper cinti/greek chili menu, but goetta, via the pinhead oatmeal recipe, is great Cincinnati german fare. Lparker@TSO.CIN.IX.NET --------------------------------------------------------- Refd:1927 becks@tso.cin.ix.net 06/22/96 15:20 362/8 1926 Subject: Re: Cincinnati recipes Do you want ideas or receipes for those ideas? I once made home made ice cream with all cream, no "regular" milk. It cost about $6 for a gallon (at that time) but it really did taste like Graeter' s ice cream. It was fantastic. It even made butter on the spoon like it does at Graeter's. Um. I shouldn't read this board when I'm hot and hungry! Becky --------------------------------------------------------- Refd:1928 mcurtis@tso.cin.ix.net 06/22/96 17:33 275/4 1927 Subject: Re: Cincinnati recipes I think that this is the same person that I sent the sauerkraut ball recipe to. I believe that she went to Miami University up in Oxford. When she requested this recipe for Cincinnati fare she was having a special party. I think it was on the Eat-L list. Mary Curtis --------------------------------------------------------- Refd:1930 lindast@tso.cin.ix.net 06/23/96 18:45 448/8 1917 Subject: Re: Eating Crow You may be tired of hearing about rabbit,but. I fry it til it is brown then cover and simmer a real long time. It usually gets tender unless it is Uncle Wiggly or some other old rabbit. I always soak wild rabbit in salt water over night. This takes a lot of the wild taste out. Haven't had any rabbit for a few years. I don't know any hunters anymore. I flour it before I fry it...kind of like fried chicken. Hope this helps someone. linda --------------------------------------------------------- sblais@tso.cin.ix.net 06/24/96 11:55 351/10 1928 Subject: Re: Cincinnati recipes Mary, Yes, she saw my name on the Eat-L list, and sent me a note about it. She was very nice. I went to Miami, as did her hubby. Thank you all for the tips. I wrote her with them, and she promised to let me know how it went after she gets back from vacation. It's kind of fun knowing "out-of-towners" are having Cincinnati food parties!! Sandy --------------------------------------------------------- jmerrill@tso.cin.ix.net 06/24/96 20:59 500/7 Subject: Bread Machines Is anyone interested in these? I broke down and bought one, after having aesthetic objections. Finally, my lack of time due to a full time job persuaded me that I should try one. I have been very happy, experimenting with only one failure so far (which was my fault). It is so heavenly to come into the house after a day's work and smell homemade bread baking. I have already gathered some favorite recipes and wonder if any of you who have machines would like to share your favorites as well. --------------------------------------------------------- Refd:1932 Refd:1936 kstrom@tso.cin.ix.net 06/26/96 23:09 304/4 1931 Subject: Re: Bread Machines My father (75) has one and he loves it... also several friends do too. I have been toying with the idea of getting one, but for me cost would be an issue. Are they expensive? Beyond that, having no experience whatsoever, all I can say is that my friends think they are marvelous as well. Kristina --------------------------------------------------------- rwhitney@tso.cin.ix.net 06/27/96 22:59 1636/34 Subject: Five web sites These are from the July issue of "Food & Wine" in an article titled "Cyberchef.com": http://www.baychef.com Online SPICE (Superior Products in Culinary Education) representing the California Culinary Academy in San Francisco http://www.well.com/user/rufalius/index.html Yoyo Tsumami Bistro - "web site for a funky new San Francisco restaurant" - "mainly a PR vehicle, but then so is most travel writing" - has Q&A with the kitchen staff http://bordergrill.com Santa Monica's Border Grill co chefs Mary Sue Miliken & Susan Feniger, radio & TV hosts & cookbook authors http://www.chef's-store.com/g/chef The Chef's Store - shopping via modem, divided into categories from low-cost $4 tongs to dream items with prices given only on request. http://www.cooknet.org Cookin' On The Net - sponsored by Ben & Jerry, Warner Books and Wired magazine, uses donations to to help organizations teach disadvantaged children about computers - $12 donation gets 5 recipes from toop American chefs. And 4 more: http://www.webcom.com/~gumbo/recipe-page.html Creole and Cajun Recipe Page http://www.sendit.com/gournet The Gourmet Food Store (cybercatalog of hard to find ingredients) http://www.easynet.co.uk/ifst Institute of Food Science & Technology - facts about food safety, nutrition, etc. http://www.foodtv.com/index.htm TV Food Network Online Cyberkitchen Q&A session with a TVFN host I didn't try any of these, copied them exactly as in the article, wondering if that last shouldn't be html? And shouldn't the bordergrill one have www in there? But some of them sound intriguing. Y'all probably knwo about them already. - Rosemary --------------------------------------------------------- Refd:1934 kstrom@tso.cin.ix.net 06/27/96 23:42 302/4 1933 Subject: Re: Five web sites While I do not have cable at home (on principle!), when I am sequestered away in hotel somewhere, I always watch the Food Network for hours. Most entertaining and informative; many of the www addresses you graciously listed also have daily shows via this medium. All in all, good stuff, Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 06/28/96 22:43 254/4 Subject: Homemade Hamburger Buns Does anyone have a foolproof recipe? I tried making some ww buns last week and they failed miserably... looked like wanna be bagels or something and tasted worse. (Yes, I know I can just go out and buy some but I want to make them!). TIA Kristina --------------------------------------------------------- Refd:2012 jej@tso.cin.ix.net 06/30/96 15:21 1376/39 1931 Subject: Re: Bread Machines You may be interested in receiving the digest from a bread listserve. I will try to download the information: The bread-bakers mailing list is only available in digest format. To subscribe to bread-bakers, send mail to . In the body of the message, place: subscribe end This will subscribe you at the address that your message is sent from. This is almost certainly your correct address. Bestserv will send you a message asking you to confirm your subscription request. You must reply to the message changing the word REJECT in the subject to ACCEPT. Your request will then be sent to us for approval. You will get a confirmation when your subscription has been approved. If you have problems subscribing, please write to us at and we will assist you. To unsubscribe, send mail to . In the body of the message, place: unsubscribe end To send mail to the list, send to . You must be subscribed to the list to post to the list. If you have multiple email addresses use the "alias" command to register your alternate addresses. Consult the Bestserv help file for more info. To get the help file, send mail to . In the body of the message, place: help end --------------------------------------------------------- jej@tso.cin.ix.net 06/30/96 15:27 299/6 Subject: Bread Machine cookbooks I see that the previous message got throught okay. I usually use ELECTRIC BREAD for a number of recipes. It is more basic than MORE ELECTRIC BREAD. I also like BREAD MACHINE MAGIC and a useful one to have is BREAD MACHINE MAGIC BOOK OF HELPFUL HINTS. Hope that all of this is helpful. John --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/03/96 00:48 793/13 Subject: hi Hi, my name is Kevin Bowdler. I do all the cooking for my family of four. I just discovered this board a couple of days ago, and I really like what I see. I took several recipes from here already! I wanted to talk about meatballs. My wife and I like them slightly crunchy on the outside, but we seem to be in the minority there. I use 1 lb GB, 1 onion, 2 or 3 cloves garlic, 1 tbs oregano, 1 tsp allspice, 1/8 tsp cayenne, 1 tsp basil, 1 tsp celery salt, and breadcrumbs (whatever is stale at the moment.) i blend well, chopping all but the GB in a food processor, and cook them in extra-virgin olive oil. i do not cook them in the sauce as some people do. anybody else care to share their meatball secrets? I am looking forward to sharing and taking from this board! kevin r. bowdler --------------------------------------------------------- Refd:1939 Refd:1941 kstrom@tso.cin.ix.net 07/03/96 07:55 957/14 1938 Subject: Re: hi/meatballs Welcome, Kevin! I know you'll enjoy this board. In re meatballs, your recipe sounds great. I make some similar to that for Italian dishes. For Swedish meatballs, I use rye bread soaked in milk... my grandma used to make them this way and the caraway seeds give an interesting zip to this mild dish. Also, Since I cook for a minimum of 6 people daily, I cook my meatballs in the oven! For uniformity I scoop the balls with an ice cream scoop (big ones) or a fruit baller (swedish, which are traditionally smaller). The I line them all up on a baking sheet and bake at 400 for 20 minutes. About half way through I turn them or give the pan a shake but this is not really necc. Quick, eh?! This way I serve half with the day's meal and freeze the other half. My mom, who had 7 kids, taught me that one. BTW I think it's incredibly cool that you're the chef in the family! Question: who cleans up? I don't think cooks should have to. Kristina --------------------------------------------------------- Refd:1940 kbowdler@tso.cin.ix.net 07/03/96 09:38 121/4 1939 Subject: Re: hi/meatballs my wife cleans up. she said ," buy me a dishwasher and i will never complain about the dishes." she still does. krb --------------------------------------------------------- jgraf@tso.cin.ix.net 07/04/96 21:50 89/5 1938 Subject: Re: hi YOU FORGOT THE STALE BREAD OR CRACKERS THIS THE WAY MY MOTHER DID IT THE GERMAN WAY. --------------------------------------------------------- Refd:1942 kbowdler@tso.cin.ix.net 07/05/96 01:45 119/3 1941 Subject: Re: hi i did include the stale bread, but i think stale crackers is a good way to go also. gotta keep that in mind! krb --------------------------------------------------------- stoneraa@tso.cin.ix.net 07/05/96 11:44 302/6 Subject: Off the Subject Excuse me please, but is there a home maintenance board on TSO or elsewhere that you all know about? Currently, I really need a plasterer, but would find such a board helpful at other times, too. Forgive the intrusion and thank you, Aquila --------------------------------------------------------- Refd:1944 Refd:1948 mcurtis@tso.cin.ix.net 07/05/96 12:23 215/4 1943 Subject: Re: Off the Subject I would like such a board, not for recommending a plasterer, but for exchanging information about How To plaster, and such things. (Recommending the plasterer would also be a important information) Mary Curtis --------------------------------------------------------- Refd:1945 kstrom@tso.cin.ix.net 07/05/96 12:43 228/4 1944 Subject: Re: Off the Subject I think there is such a board, but I have no clue where it is... a guy named Tim? (and, no!, not a "Home Improvement" joke). Tim Carter? I am quite sure that Carl Beckman (cynic) might be able to help us out in re access. --------------------------------------------------------- Refd:1946 Refd:1949 lparker@tso.cin.ix.net 07/05/96 13:08 562/11 1945 Subject: Re: Off the Subject There is a board that might offer some help. from the top menu it is under the business center, new construction and renovation, to type < Go T; 2; 5 > Their is also a real estate investors forum, and many of those guys might know of good craftsmen oops, craftspeople. I also know someone who is here on TSO that works in the training and safety realm of construction, and knows lots of craftspeople, I will see if I can get him to provide some input here. I will refrain from passing out his E-ddress without his permission though. Lparker@TSO.CIN.IX.NET --------------------------------------------------------- Refd:1947 mcurtis@tso.cin.ix.net 07/05/96 14:19 219/5 1946 Subject: Re: Off the Subject Those all sound like major major home improvement--what about us regular people who want to know things like how to get liquid dog gifts out of the rug? Or things about fixing furniture, for instance? Mary Curtis --------------------------------------------------------- stoneraa@tso.cin.ix.net 07/05/96 15:14 470/7 1943 Subject: Re: Off the Subject Thank you all very much. Tim Carter's New Construction and Renovation (5 under the Business Center from the top menu) here on TSO is just what I was looking for. I do have a possible lead on a good plasterer who is an acquaintance of an acquaintance of a friend of mine. I am to call him tomorrow at 8 a.m., but if that does not pan out, I will be interested in information your friend may have leading to a good plasterer Larry. Thanks again. - Aquila --------------------------------------------------------- cynic@tso.cin.ix.net 07/05/96 16:54 130/2 1945 Subject: Re: Off the Subject Tim Carter is sysop of the "New Construction and Remodeling Board". It in the Business Center from the top menu. (t, 2, 5). --------------------------------------------------------- Refd:1956 mcurtis@tso.cin.ix.net 07/05/96 17:11 123/2 Subject: mail to gardens I wish to forward some very good information to this group and would appreciate the address for this list. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 07/06/96 00:01 727/13 Subject: Re: mail FORWARDED FROM: /rec/sports/outdoors/gardenbb(#823) From:kstrom(Kristina Strom) Mary, whenever you are on a board, all you have to do is hit i and then you have the address... like the kitchen in our house is /rec/ourhouse/kitchen if you want to fwd a message from one place to another you just type m.f (msg #) and then put in the place. I like you wanted to do this and finally someone told me how... I think it was a combo of Ed and Kit. Anyway, I feel that gardening and cooking are integrally related for obvious reasons! I mean, you can even eat daylillies if you cook 'em right! Kristina -----FORWARDER'S COMMENTS: This is a way it can be done! Any further ????'s, please email, Kristina --------------------------------------------------------- Refd:1955 kbowdler@tso.cin.ix.net 07/06/96 00:03 479/9 Subject: barbecue gonna cook some barbecued pulled pork tomorrow for sunday. it is marinating in my sauce in the fridge. i got a magazine the other day called Fine Cooking? anybody ever see it? it is really neat. article all about south carolina barbecue. also an article about Mediterranean Bread Salads. looks good. bread must be stale for all the recipes. good for all of who make WAY more than can be eaten in a reasonable amount of time! i can post some if there is interest. krb --------------------------------------------------------- Refd:1953 kstrom@tso.cin.ix.net 07/06/96 00:12 420/7 1952 Subject: Re: barbecue/the "Fine" mags I believe they are all published by Taunton Press and they also have Fine Gardening, Fine house something etc. Yes, a superlative source of info and I for one would really enjoy hearing about how you work with this recipe and share it with us. It's funny, I cannot remember when I followed a recipe to a "T"... consequently I really enjoy hearing about variations on published instructions. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/06/96 12:02 1461/32 Subject: barbeque sauce This recipe for a pork basting sauce comes from the Kentucky Home Pork Producers Association, which has been preparing barbecue for the Colonels Derby barbecue since 1977 2 1/2 cups water 1 clove garlic, minced 1 tbs sugar 1 tsp cayenne pepper 3 tbs black pepper 1 tsp chili powder 2 tbs butter 1 tsp hot red peppersauce 1 tbs salt 3 tbs Worcestershire 1/4 cup chopped onion sauce Combine all ingredients in a sauce pan and bring to a boil. Reduce heat and simmer 5 minutes. Cool. Refrigerate overnight. Warm before using. Start basting meat at beginning of cooking and continue until pork registers 170 degrees on meat thermometer. For ribs this should take about 20 minutes. That was a barbecue sauce without tomato sauce. In many places in the south they just use 1 gallon vinegar, 3/4 cup salt, 2 tablespoons cayenne pepper, 3 tablespoons dried red pepper flakes, and 1/2 cup molasses (or 1 cup brown sugar) or to be really in style they just use vinegar and salt and pepper. Texas-Style Sauce (Like Lady Bird Johnson's) 1/2 cup butter dash salt 1/4 cup lemon juice dash pepper 1/4 cup vinegar 2 teaspoons Tabasco 1/4 cup ketchup dash cayenne pepper 1/4 cup Worcestershire sauce Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 07/06/96 13:06 217/3 1951 Subject: Re: mail/Correction of Info Source I really messed up... actually, it was Laurie Kullrich who showed me how to do the "i" thing... also she taught me how to do the quote function though I do not use it often. Open apology to Laurie.... Kristina --------------------------------------------------------- esimonds@tso.cin.ix.net 07/06/96 14:52 359/8 1949 Subject: Re: Off the Subject It's also worthwhile to note that Tim's web site has a wealth of information. Tim is a nationally syncicated home improvement columnist, and host of a radio show here in Cincinnati. In addition, he's a home improvement guru on Compuserve. In his spare time, he takes deep breaths. One at a time. Occasionally. The web site is http://www.askbuild.com --------------------------------------------------------- esimonds@tso.cin.ix.net 07/06/96 14:53 180/5 Subject: Bread A while back, someone was looking for bread recipes. There's a web site devoted to bread recipes for those with access: http://members.aol.com/meadowscd/recipes/bread00.htm --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/06/96 22:37 348/5 Subject: bread list There is also a bread list that is in digest form once a week. If anyone wants the address it is a pretty informal list. I think Reggie now owns it, the same person who owns the eat-low fat. Send a note to Reggie @reggie.com and tell her you would like to register for the bread list. If you have problems, please let me know. Mary Curtis --------------------------------------------------------- bolo@tso.cin.ix.net 07/07/96 11:37 626/9 Subject: BBQ My fiance bought me a full sized, 22.5 " Weber grill for my birthday. (I used to own the small Smokey Joe one). I got the chance to try baby back ribs the other night...wonderful! I just sprinkled the ribs with my favorite rib rub, make sure you take the membrane off of the back of the ribs, and do an 'indirect cooking' method on the Weber for 2 hrs (adding hickory chips every 20-30 minutes). If you like your BBQ with sauce, take the ribs out of the Weber after 2 hrs, put them in a pan with your favorite sauce, and cook an additional hour in the oven, covered at 275 degrees. The ribs don't even need sauce, though! --------------------------------------------------------- Refd:1964 bolo@tso.cin.ix.net 07/07/96 11:38 175/3 Subject: Fork in the Road This is a great book by Chef Paul Prudhomme. It is his 'lowfat' cooking book, and many of the recipes are just wonderful! I'm trying the chicken and shrimp gumbo tonight! --------------------------------------------------------- Refd:1962 bolo@tso.cin.ix.net 07/07/96 11:40 400/6 Subject: Cookware I am getting married in October, and I am trying to decide on what kind of cookware to put on the bridal registry. I am in search of high quality stuff, likewhat might be used in restaurants. I have seen Calphalon cookware, and it looks like it is well made. The Frugal Gourmet like the Werever brand. Comments, anyone? Also, I already have a Chicago Cutlery knife set, and they are fantastic... --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/07/96 11:41 93/3 1960 Subject: Re: Fork in the Road i have checked that book out from the library and agree that it is a wonderful book. krb --------------------------------------------------------- rwhitney@tso.cin.ix.net 07/07/96 11:42 1111/18 Subject: Fiddlehead ferns again I seem to remember a fern thread. Just finished reading Louise Erdrich's "The Blue Jay's Dance" in which she incorporates recipes into a lyrical memoir of pregnancy & birth - lemon meringue pie, her grandmother's pierogies, and a delightful all-licorice menu (her pregnancy craving) prepared by her husband from fennel & chicory salad through anise duck and fennel risotto to anise apples and anise cookies. She recommends fiddlehead ferns because she says after eating quantities her babies loved her milk. STEAMED FIDDLEHEADS FOR MOTHER'S MILK Fiddleheads must be very fresh, tightly coiled, very green. Rmove brown papery husks and wash Put into a steamer pot and boil the steamer water When the fiddleheads have turned a brilliant green, before they begin to dull, lift them out. They should be slightly firm but not crisp, and soft in the middle of the coil. Dry the fiddleheads. Melt butter, saute a fresh white onion with 2 or 3 cloves garlic, add the fiddleheads, warm, and toss with lemon juice. Erdrich cautions they are bitter no matter how fixed - retaining a stringent and delicate flavor. --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/07/96 11:42 253/5 1959 Subject: Re: BBQ i just finished my bbq (oven) i cooked the pork at 200 degrees for six hours. the only problem was that the pork was kinda dry and hard to pull apart. so i stuck it in my rice cooker and steamed it for about 2 hours more. that tenderized it. krb --------------------------------------------------------- Refd:1967 nkhoury@tso.cin.ix.net 07/07/96 11:59 1594/42 Subject: Swedish Wheatballs Swedish Wheatballs 1/2 cup chopped onions 1/4 teaspoon ground black pepper 2 tablespoons canola oil 1 1/2 cups Basic Brown Sauce 1 1/2 pounds ground seitan 1/2 cup milk or cream 1/2 cxp dried bread crumbs 1 tablespoon cornstrach dissolved 1 tablespoon salt in 2 tablespoons sherry 1/4 teapsoon allspice 1/2 teaspoon ground nutmeg In a small skillet saute the onions in 1 tablespoon of the oil until translucent. In a large bowl combine the seitan, bread crumbs, salt, allspice, nutmeg, and pepper. Add the onion to the seitan mixture and combine well Refrigerate 1 hour. Preheat the ovwen to 325 degrees. Form the mixture into 1-inch balls. Brown lightly in the remaining 1 tablespoon oil, about 5 minutes, and remove with a slotted spoon. reserve the oil. Place the wheatballs in a covered casserole and bake for 20 minutes. Heat the Basic Brown Sauce in saucepan over medium heat. Add the milk and cornstarch mixture . Cook until thick, stirring constantly, 3 to 5 minutes, to obtain desired consistency. Pour over baked wheatballs. Basic Brown Sauce 2 cups vegetable stock 1/8 teaspoon ground black pepper 1 tablespoon tamari 2 tablespoons arrowroot or 1/2 teaspoon minced parsley cornstarch 1/4 teaspoon dried thyme 1 tablespoon water 1/2 teaspoon dried sage Bring stock to a boil. Add tamari, parsley, thyme, sage and pepper. Reduce heat to a simmer. Dissolve arowroot or cornstarch in water. Whisk into sauce to thicken. Simmer 5 minutes. Adjust seasonings. --------------------------------------------------------- Refd:1966 kstrom@tso.cin.ix.net 07/07/96 12:08 209/3 1965 Subject: Re: Swedish Wheatballs Nicholas! Thank you for the recipe.... as most people know, I am a vegetarian but I cook both ways everyday for my diverse family, and honor my family's traditions in so doing..... What a gift, Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 07/07/96 12:11 419/7 1964 Subject: Re: BBQ When I make baby back ribs, before putting them on the grill I braise them in boiling water with a splash of vinegar for (yes) about 2 hours. The I go ahead and grill them, putting the BBQ sauce on only in the last 15 minutes of grilling. Someone once told me that this is how they do it at Montgomery Inn.... Kristina PS... after the 2 hour simmer, the only purpose of the grilling is to obviously brown them. --------------------------------------------------------- Refd:1969 mcurtis@tso.cin.ix.net 07/07/96 13:08 674/9 Subject: new grill We, too, have just bought a new grill, a gas one. We love to cook, and consider ouselves to be very good cooks (pat on the back), but for some reason we can not get the hang of using the grill. It's a mixed bag. We don't use it a lot because we do not do it well, and we do not do it well, because we seldom do it. Our problem is time. Two nights ago we grilled a marinated flank steak (our first thing on the new grill), and it turned out wonderful. This was just an accident. We do not know when things are done, and you sure aren't going to use a thermometer for a flank steak. Can anyone help us. I think if anything we tend to overcook things. Mary Curtis --------------------------------------------------------- Refd:1977 bolo@tso.cin.ix.net 07/07/96 22:14 773/15 1967 Subject: Re: BBQ >When I make baby back ribs, before putting them on the grill I braise them in >boiling water with a splash of vinegar for (yes) about 2 hours. The I go >ahead and grill them, putting the BBQ sauce on only in the last 15 minutes of >grilling. Someone once told me that this is how they do it at Montgomery >Inn.... Kristina >PS... after the 2 hour simmer, the only purpose of the grilling is to >obviously brown them. I have heard about the boiling trick before, and could not believe it! I guess it is blasphemy for a traditionalist like myself. However, you are the third person I have heard this from, so I think I may have to break down and try it... :) Unfortunately, I heard a rumor that the Montgomery Inn bakes their ribs, but I cannot confirm that. --------------------------------------------------------- Refd:1971 bolo@tso.cin.ix.net 07/07/96 22:17 308/4 Subject: Gumbo The gumbo recipe from Paul Prudhomme's "Fork in the Road" was magnificent. We do have plenty of leftovers. His cooking style is unique. Whenever I taste on of his recipes, I am thrilled by how complex the flavors are, and how the flavors change as you eat the food. Hard to describe...but very pleasing! --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/08/96 06:44 409/7 1969 Subject: Re: BBQ i steam my ribs. i have never boiled them, so i cannot compare, but i read somewhere that boiling removes too much flavor. so i use my rice cooker, although lately, it has been shutting off after 15 minutes or so of steaming, with water still inside to steam. it is supposed to only shut off when the resevoir is empty. anybody else have experience with this? the pulled pork bbq turned out well. krb --------------------------------------------------------- Refd:1972 lparker@tso.cin.ix.net 07/08/96 08:12 631/12 1971 Subject: Re: BBQ I saw a segment on some TV show where they toured restaurants in some city that is supposed to be the rib capital of the world. Every Resaurant they visited did it differently. Some steamed, some boiled, some smoked for two days,some marinated, some did not add sauce until the last few minutes, etc. The point being that they all had a very good product and very loyal following. Who cares if Mont. Inn bakes theirs? (other than trying to reproduce the results) They are great! Burbanks are excellent, too. just different. By the way there was some debate on whether to us beef or pork ribs also. Lparker@TSO.CIN.IX.NET --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/08/96 10:18 129/2 Subject: vinegar in ribs My butcher always adds a little vinegar to the water that he parboils the ribs in. He says it tenderizes them. Mary Curtis --------------------------------------------------------- Refd:1974 kbowdler@tso.cin.ix.net 07/08/96 10:38 49/2 1973 Subject: Re: vinegar in ribs does it affect the flavor, do you think? krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/08/96 11:34 628/9 Subject: vinegar I know that it does not affect the flavor because I have done it. All these times can be confusing when some recipes call for cooking big old spareribs, and some are in regard to little wimpy baby backribs. With us, cooking ribs, is just a matter of luck. I am ready to go back to the bigger ones (even though we are not supposed to eat them). There is just no meat on the baby back ribs and we go to all that trouble and ask why we did that. Sort of the same thing that happens when you pay a bundle for a lobster, eat it, then sit there with knife and fork in hand waiting expectantly for the real meal. Mary Curtis --------------------------------------------------------- Refd:1976 kbowdler@tso.cin.ix.net 07/08/96 12:51 204/4 1975 Subject: Re: vinegar i buy boneless country style ribs - they are ALL meat. very little fat, and what fat there is becomes really soft after the steaming. i pull it off, but my wife eats it!! she loves its flavor! krb --------------------------------------------------------- wwick@tso.cin.ix.net 07/09/96 20:05 1132/16 1968 Subject: Re: new grill I have a gas grill, a Ducane, and I love it. I do flank steaks at the highest temperature for 5 minutes on each side and they come out a perfect medium (pink). So it sounds like you are ok. The biggest problem I think people have with a gas grill is that you have consistent temperatures in a closed environment, so heat builds while the cover is closed. So fatty products like ribs or chicken need to be done at very low settings, for long cook times. I do ribs, Western cut pork for 2 hours, with a rib rub of paprika, garlic, powder, & salt, over a tin foil package of soaked hickory chips, and the ribs come out very moist & tender. The last 15 minutes I brush with KC Masterpiece BBQ Sauce (I like a sweet sauce), and you get the most beautiful mohagany colored ribs, that smell just great. Chickens come out perfect in 50 minutes (pieces) & 60 minutes (split birds). If you have a problem with flame, you can move fatty pieces, like thighs & legs to the rack, or if space allows leave right burner on, but place food over the left section. I think the biggest problem is people set the burners at too high temperature. --------------------------------------------------------- Refd:1978 kstrom@tso.cin.ix.net 07/09/96 21:31 268/4 1977 Subject: Re: new grill My daughter watches the food network at college all the time and she told me that with chicken and such you can put a drip pan over the "coals" to catch the fat and thereby prevent flareups. I guess a heavy duty pie pan or metal lasagne pan might work. Kristina --------------------------------------------------------- Refd:1987 bolo@tso.cin.ix.net 07/11/96 20:50 455/7 Subject: Cooking methods As far as Montgomery Inn goes...I'm not a huge fan of their ribs... I have my own personal opinion about grilling, but it is just that...opinion. I won't slam anyone for disagreeing... :) With that being said, I strongly believe you cannot replicate the flavor of charcoal on a gas grill. I own 2 Weber grills, and I would not give them up for anything (except for that ultimate Weber I saw in Brookstone that had the gas igniter). Comments, anyone? --------------------------------------------------------- Refd:1980 kbowdler@tso.cin.ix.net 07/11/96 23:28 86/3 1979 Subject: Re: Cooking methods anybody got a cameron smoker? how do you like it? what about a smoker grill? krb --------------------------------------------------------- Refd:1981 mcurtis@tso.cin.ix.net 07/12/96 10:15 630/10 1980 Subject: Re: Cooking methods We have an electric smoker which we have had for about 15 years. It slow cooks and uses soaked chips as the smoking medium. We love our big old smoker, and the best thing we ever had in it was a marinated turkey that was made following the instructions that came with the smoker. We marinated that turkey for about three days. We also learned that you should dry fish in front of a fan so the surface of the skin is dry to prevent an unpleasant "pellicle" I believe it is called. You can smoke ribs, steaks, or cheese. We bought chips from Jim Beam barrels and used them for our last pulled pork. Wonderful. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/12/96 10:25 1289/30 Subject: pineapple chicken We haven't been cooking much due to big gardening, but the garden is producing and now we have to use the products. Last night I made pineapple sage chicken. Actually I invented this dish because I was so inspired by my Beautiful pineapple sage. I love it so much I am buying another plant. Pineapple Sage Chicken 4 chicken breasts deboned but with skin on bones from chicken breasts 1/4 cup tarragon vinegar (I made my own and added fresh tarragon, pineapple sage and marjoram 1/2 can pineapple tidbits including juice 1/4 cup honey 4 very large sprigs pineapple basil 2 tablespoons butter 1/4 cup port wine 2 tbs arrowroot or cornstarch salt and pepper to taste Cover bones with water and simmer while browning chicken. Place basil under the skin of the 4 pieces of chicken breast. Salt and pepper. Brown in butter (skin side down first) on both sides until golden. Combine 1 cup chicken broth, pineapple and juice, honey and tarragon vinegar. Simmer about 15 minutes or until tender. Add arrowroot which has been mixed with port wine to thicken. Serve the sauce over the chicken. I served this with riso which I made with the leftover chicken broth. I am sure you can use regular basil or any fresh herbs for this dish. We really enjoyed it. Mary Curtis --------------------------------------------------------- Refd:1983 jibold@tso.cin.ix.net 07/13/96 18:14 45/2 1982 Subject: Re: pineapple chicken but where can you find pineapple basil? --------------------------------------------------------- Refd:1991 jibold@tso.cin.ix.net 07/13/96 18:18 399/7 Subject: ribs again I just tried Smoke-n-Joe's ribs yesterday. It was mentioned in the Enquirer article(Weekender section)--it's on 42 North of Sharonville, between Dimmick & Westchester Roads, across from Society bank. I thought the ribs were excellent, and really liked the sauce. The chef\owner talked to us, and his parents owned the Flaming Pit in Tricounty years ago. I think it's well worth trying out! --------------------------------------------------------- Refd:1985 Refd:1986 kstrom@tso.cin.ix.net 07/13/96 20:19 121/2 1984 Subject: Re: ribs again Janet, did you ask about the sauce ingredients? How was it different than other ones throughout the city? Kristina --------------------------------------------------------- Refd:1988 gmueller@tso.cin.ix.net 07/13/96 21:10 1122/18 1984 Subject: Re: ribs again Speaking of ribs, a friend of mine just started a business where he can take orders for ribs and rib spices by 1-800 number or through his web homepage. He's able to ship these ribs anywhere in the country or even throughout the world. He expects a large amount of his business may come from armed forces personel serving overseas. He gave me his web address, so if anyone wants to browse it, feel free to email me for it. Unfortunately, my computer doesn't have the capabilities to browse the web, so I'm not certain what is there, but he informs me that it should be really neat. *************************************************************************** * Gary R. Mueller * Some singers sing of women's lips * * gmueller@tso.cin.ix.net * Others sing of women's eyes... * * * I, though custom call me crude * * "I go where I wanna go." * Would rather sing in praise of food * * * - Ogden Nash * *************************************************************************** --------------------------------------------------------- wwick@tso.cin.ix.net 07/13/96 21:12 41/1 1978 Subject: Re: new grill that sounds like a really good idea! --------------------------------------------------------- jibold@tso.cin.ix.net 07/14/96 06:33 306/5 1985 Subject: Re: ribs again No, I didn't think about asking what the ingredients were--it was good though. I did mention I was cooking some green beans and ham and potatoes, and he said the best taste he gets out of that is to cube salt pork and fry it very crispy, and cook that with the green beans. Sounds pretty good to me. --------------------------------------------------------- cblockso@tso.cin.ix.net 07/14/96 20:01 335/5 Subject: Burbank's Cornbread I have a friend who was telling me how she loved the cornbread served at Burbank's. She explained that it almost tasted like they used a cornbread mix plus a yellow cake mix. I had never had this cornbread but I thought maybe someone would have a recipe for something like this that I could give her. Would anyone have a recipe? --------------------------------------------------------- Refd:1990 Refd:1995 Refd:2013 Refd:2026 kbowdler@tso.cin.ix.net 07/14/96 22:57 221/5 1989 Subject: Re: Burbank's Cornbread I don't have a recipe, but thought I would corroborate your friend's story. Burbank's is a very sweet cornbread. It is better than it sounds. It is almost like a dessert. I also would be interested in a recipe. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/15/96 10:06 594/8 1983 Subject: Re: pineapple chicken I have an herb garden and bought a beautiful plant from Natorp's for $1.00. You do not need an herb garden to do this. If you look at those little bags of herbs in the vegetable section of Kroger's, you can see that you can stock up on some herbs at herb stores (There is a great one in the Western part of town, and Reminiscent Herb in Florence, and then I got mine at Natorps') Stick them in your windowsill if you don't have a patio and you will be able to get better herbs than you find in the bags, and if you treat them right they will keep right on growing for awhile. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/16/96 21:24 501/8 Subject: cooking store anybody been to a cooking store at Harper's Point called Cook's Wares? i went today on a whim and was impressed with the place. i bought a barbecue grill brush, an issue of Cook's magazine, and a SPRAY bottle of sesame-teriyaki glaze/baste. I also saw a pasta pot with a removable colender and steamer tray that i want for my upcoming birthday for 40$. stainless stell, so i thought it was a pretty good deal. they also offer cooking classes. i just missed the grilling class last night. krb --------------------------------------------------------- Refd:1993 Refd:1994 Refd:2027 kstrom@tso.cin.ix.net 07/16/96 22:27 242/4 1992 Subject: Re: cooking store The pasta pot that you described is one that I own and love! It is incredibly versatile. By some wierd twist of fate, however, I got mine at Big Lots a few years ago for 12 bucks. Still, I would pay the price, it's worth it. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/17/96 09:20 556/8 1992 Subject: Re: cooking store Speaking of discount store pots, I don't know if they are open now, I haven't been there, but Tuesday Morning Stores have the greatest pots in the world at giveaway prices. Last year I was going to spring for some copper, but I didn't want to buy at that time. Also that French brand LaCroixuex whatever (spelling) was featured in there, and last year we bought our knives at Tuesday Morning. You have to call the different stores if you find something you like because they may run out at one store, but have what you want at another. Mary Curtis --------------------------------------------------------- wwick@tso.cin.ix.net 07/18/96 22:19 431/6 1989 Subject: Re: Burbank's Cornbread It tastes that way to me too, it's pretty good for a change! I would start by trying a 50/50 mix and seeing what you come up with, it is very much like cake, and very sweet, & it crumbles more like cake than corn bread. One of my customers does Burbank's Equipment packages, I'll ask him, and see if he knows what they do. I am sure it's a box of this & a box of that, unless they are getting someone to create a mix for them. --------------------------------------------------------- jevans@tso.cin.ix.net 07/18/96 22:23 115/4 Subject: Old Spaghetti Factory Does anyone happen to have a recipe for the Old Spaghetti Factorys' mizthra pasta item on their menu? Jessica --------------------------------------------------------- Refd:2146 kbowdler@tso.cin.ix.net 07/18/96 22:58 147/4 Subject: risotto i made risot tonight for the first time and thought it was GREAT!! so rich and creamy, and nutty, and smooth. i would recommend it to all! krb --------------------------------------------------------- Refd:1998 Refd:2000 mcurtis@tso.cin.ix.net 07/19/96 10:33 1221/17 1997 Subject: Re: risotto when you made the risotto, did you do the thing where you add hot liquid for 20 minutes while stirring? If not how did you make it. I have the materials, but have never quite gotten up the courage to make it because I have been told you have to stand there forever. That shouldn't be so bad if you have someone to pass the time with. In the olden days we had some pretty quality time standing at the sink washing the dishes while someone else dried them (usually a daughter). Lots of problems were discussed and solved over those dishes. It's sort of too bad those times are gone. Then people even stopped drying dishes and let them drain dry. We are heading to N.Carolina with 5 teenagers this Saturday. We had to change our location due to Hurricane Beulah so we couldn't be picky. We will be staying in an old beach house with no dishwasher. I am not washing the dishes, the kids are going to do it, and I am enforcing the drying rule (oh oh I have to take towels, too I told you this is an old place.) We should have a wonderful time. Any suggestions for travel snacks or food to eat for 5 hungry teenagers while we are travelling would be appreciated. We do not plan on stopping. Thanks Mary Curtis --------------------------------------------------------- Refd:1999 Refd:2001 rwhitney@tso.cin.ix.net 07/19/96 11:50 287/4 1998 Subject: Travel food Mary - no specific recipes, but the best advice I ever read about food while travelling, expecially with children of any age, was to forget (temporarily) worrying too much about low-fat, nutrition, etc., and just keep everybody happy with snacks & drinks they like for the duration. --------------------------------------------------------- Refd:2003 jej@tso.cin.ix.net 07/19/96 14:02 116/4 1997 Subject: Re: risotto It is possible to make risotto in a microwave oven. It eliminates standing and stirring for a long time. John --------------------------------------------------------- Refd:2004 kbowdler@tso.cin.ix.net 07/19/96 17:57 437/12 1998 Subject: Re: risotto yes, i stirred about 20 - 25 minutes. 2 tbsp. olive oil 2 tbsp. margarine or butter melt in a pot add 3 chopped green onions and saute for 2 minutes add 3/4 cup arborio rice and saute until translucent, about 3 minutes add chicken stock 1/2 cup at a time stir constantly until stock is absorbed add chicken stock 1/2 cup at a time, stirring constantly, repeatedly until rice is tender, about 20 - 25 minutes. man, was it good!!! krb --------------------------------------------------------- Refd:2002 tlcborn@tso.cin.ix.net 07/19/96 20:24 41/1 2001 Subject: Re: risotto and risotto, is? never heard of it. --------------------------------------------------------- wwick@tso.cin.ix.net 07/19/96 21:21 564/8 1999 Subject: Re: Travel food My kids love Jolly Rancher's, so I bring a big bag, and hand them out one at a time. Juice boxes are good. The other thing they like are the combo's, and of course every time you stop for gas & comfort breaks they usually run in and get their own personal favorite. I have stpped packing sandwiches, unless we absolutely don't want to stop in a restaurant. When I make "road sandwiches", I like to get those small Hawaiian rolls from Kroger, and I roast a chicken, slather on some mayo, and they love it, of course then you got to keep them chilled. Have fun! --------------------------------------------------------- wwick@tso.cin.ix.net 07/19/96 21:26 324/5 2000 Subject: Re: risotto I don't think it would work too well, I think one of the reasons it is such a wonderful dish, is because of the tender loving fussing that you do with it, like a slowly braised beef pot or arm roast, it takes a while for the flavors to mature, and for the meat to tenderize, but it's special when you put in the effort. --------------------------------------------------------- Refd:2005 kbowdler@tso.cin.ix.net 07/19/96 22:49 200/4 2004 Subject: Re: risotto tammy, risotto is the Italian rice dish. it is creamy, with a depth of flavor that is really unique to a rice dish. i will make it for you if you EVER accept one of my lunch invitations! ;) krb --------------------------------------------------------- Refd:2010 mcurtis@tso.cin.ix.net 07/20/96 09:02 1050/14 Subject: household arts There has been some talk about expanding this list to include other things around the house. I must say I am pretty ignorant about what is available to us, but last week I wanted to know how to build a brick sidewalk and found out some particulars from the new construction list. However, before that I wanted to know how to clean a patio umbrella or dry magnolias and there didn't seem to be anywhere to go. Whether it is cleaning the shower with tsp or peeling potatoes these are all in the category of household arts. We are leaving town and will be gone for a week. While we are gone your input on this matter would be appreciated. Would you be interested in expanding this list to include these things? Would you lose interest if we did? I know that I could benefit from the experience of the people on this list who know about things other than cooking, but it has been designed as a recipe list and I don't like the idea of changing something without the people who are involved being involved in the decision making. Mary Curtis --------------------------------------------------------- Refd:2007 Refd:2008 Refd:2024 syl@tso.cin.ix.net 07/20/96 09:25 343/9 2006 Subject: Re: household arts Mary, that sounds like a good idea.. where folks could post household tips etc which really do not fit into the recipe area. I have one of those Heloise household tips books and found how to "bake" Brazil nuts so they crack easier.. that works like a charm.. Of course, I guess that tip *would* fit into the recipe area! Syl --------------------------------------------------------- abate@tso.cin.ix.net 07/20/96 09:50 190/5 2006 Subject: Re: household arts I would prefer to keep this to cooking and recipes and add another list for household tips. With all of the stuff that I read now, it would be better to separate. Just my thought. Anne --------------------------------------------------------- Refd:2009 kbowdler@tso.cin.ix.net 07/20/96 10:16 239/6 2008 Subject: Re: household arts i am new to this area, but I will toss in my two cents worth.. I think it should remain recipes only, with another area for household tips. I love this area being a place where i know i can go and talk about food and food only. :) krb --------------------------------------------------------- tlcborn@tso.cin.ix.net 07/20/96 11:11 170/3 2005 Subject: Re: risotto I looked it up, a rice cooked with broth and grated cheese. Seems it may be a little more involved than that, but sounds yummy. I may just take you up on that lunch! --------------------------------------------------------- Refd:2065 rwhitney@tso.cin.ix.net 07/20/96 15:09 281/4 Subject: Re: household arts I too like the idea of keeping this for cooking and recipes, but also having another board for household arts. Like Mary, I have had questions (i.e. my glass etching problem). Could we have a "spin-off," as we did when the wildlife bulletin board spawned the gardening board? --------------------------------------------------------- Refd:2021 veltenrj@tso.cin.ix.net 07/20/96 16:05 1828/46 1935 Subject: Re: Homemade Hamburger Buns This is a recipe that I found to be quite okay. I used it for barbeque. Barbeque Buns (2 dozen) 7 Cups Bread Flour 1 Cup + 2 1/2 Tbs Milk 1 Cup + 2 1/2 Tbs Water 6 1/2 Tbs Margarine 1/4 Cup Sugar 3 1/2 Tsp Salt 2 Pkg Dried Yeast 1 1/2 Tbs melted Margarine Place the milk, water, and margarine in a sauce pan and warm to about 110 degrees F. Margarine need not be completely melted. In a mixing bowl, blend 2 1/2 cups flour, yeast, sugar, and salt thoroughly. Add the water, milk, and margarine mixture and beat until smooth. Add another cup flour and beat for two minutes. Add the remaining flour, a cup at a time and mix thoroughly. Knead the dough until smooth and satiny. If dough is sticky add a 1/4 cup flour and continue kneading. If dough is heavy and dry, add 1 Tbs water and continue kneading. Turn out into a greased bowl, turn to grease top, cover with a dish towel, and allow to raise for 45 minutes. Punch down and let raise for an additional 15 minutes. Turn out on a lightly floured bakery cloth and divide into quarters. Cut each quarter into 6 equal portions. Roll each portion in hand into a round ball and place on a greased cookie sheet, spacing each ball about 2 inches. Repeat with other quarters. Flatten each ball into bun shape. Cover and let raise for 1 hour. Bake in a 350 degree F oven for 15-20 minutes or until buns are medium brown. Remove from oven and brush with melted margarine. Remove from sheet and cool on wire racks. --------------------------------------------------------- veltenrj@tso.cin.ix.net 07/20/96 16:15 1010/25 1989 Subject: Re: Burbank's Cornbread I got cut off in the transmission. So here is a recipe that I found excellant. .Q :F (Regular font end: fast (draft 10 cpi)) .XT: 2.0 i (Top margin) L---+---T1----+-T--2----T----3--T-+----4T---+---T5----+-T--6----T----7--T-+--- -8---YR|@10/i LIGHT CORNBREAD (Southern Living June 1981) 3 cups cornmeal 1 cup all purpose flour 3/4 cup sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1/2 cup melted shortening 3 cups buttermilk Combine all ingredients, and mix well. Spoon into a well greased 10-inch tube or bundt pan. Let stand 10 minutes. Bake at 3500 for 1 hour. or until done. Cool 5 minutes before removing from pan. Yield 12 - 15 servings. --------------------------------------------------------- Refd:2014 Refd:2016 tlcborn@tso.cin.ix.net 07/20/96 20:33 53/1 2013 Subject: Re: Burbank's Cornbread We all know it's not really 3500 degrees, right? --------------------------------------------------------- Refd:2015 kbowdler@tso.cin.ix.net 07/21/96 02:23 122/5 2014 Subject: Re: Burbank's Cornbread well shoot, i'm going to have to turn my oven down to below 4000 degrees for this recipe? i guess i could.... krb --------------------------------------------------------- veltenrj@tso.cin.ix.net 07/21/96 10:17 79/1 2013 Subject: Re: Burbank's Cornbread Sorry about that. The temperature is only 350 degrees. To err is human ... --------------------------------------------------------- Refd:2017 tlcborn@tso.cin.ix.net 07/21/96 12:10 29/1 2016 Subject: Re: Burbank's Cornbread To point it out: devine! --------------------------------------------------------- Refd:2018 kbowdler@tso.cin.ix.net 07/21/96 15:19 88/4 2017 Subject: Re: Burbank's Cornbread i am sure she means divine!! or maybe she was talking about shrimp? devein? ;) krb --------------------------------------------------------- Refd:2019 Refd:2020 esimonds@tso.cin.ix.net 07/21/96 17:38 27/2 2018 Subject: Re: Burbank's Cornbread Or maybe Andy Devine. --------------------------------------------------------- tlcborn@tso.cin.ix.net 07/21/96 17:44 101/3 2018 Subject: Re: Burbank's Cornbread Told you it was! BTW. I think it would be wonderful to have a "Helpful Hints" of sorts, board. --------------------------------------------------------- kh4@tso.cin.ix.net 07/22/96 09:47 203/3 2011 Subject: Re: household arts I agree, love the idea of household hints, but I am busy and would like to read the recipe only area too. If they are seperate then I could browse what I need when I need it. Great idea for a BB. --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/23/96 01:47 714/21 Subject: quick burrito recipe my family likes this... and it is quick 1 lb. ground beef or chuck, browned and drained 1 can pinto beans, drained and rinsed in a strainer to remove the "gravy" 2 teaspoons cumin 2 tablespoons chile powder 2 teaspoons oregano salt and pepper to taste cayenne powder (optional) 1 / 4 cup salsa of choice 1/4 cup water after browning beef, add rest of ingredients, cook until beans are soft, and water is mostly gone. mash beans with spatula while cooking. meanwhile, heat flour tortillas in microwave 20 seconds each to make pliable. spread sour cream on tortilla, place beef / bean mixture on tortilla, add salsa, and also grated sharp cheddar cheese. this is really good considering the time spent. krb --------------------------------------------------------- Refd:2023 kstrom@tso.cin.ix.net 07/23/96 10:53 149/2 2022 Subject: Re: quick burrito recipe Thanks Kevin for the recipe.... for all the veggies in TSO land this one would also work beautifully with TVP... gonna try it tonight! Kristina --------------------------------------------------------- stoneraa@tso.cin.ix.net 07/23/96 11:24 114/2 2006 Subject: Re: household arts A household arts BB would be very useful. I agree that it should be separate from the recipe board. - Aquila --------------------------------------------------------- keyhole@tso.cin.ix.net 07/24/96 12:46 241/4 Subject: Rabbit I mention rabbit on most bb end everyone recommends a Hasenfeffer(sp?) recipe. I received a good suggestion from KSTROM on the Hunting BB, but thought I would open the search up to a wider group. Well how about it? Any rabbit recipes? --------------------------------------------------------- jmckee@tso.cin.ix.net 07/24/96 13:32 334/6 1989 Subject: Re: Burbank's Cornbread I'm not certain of the exact proportions, but one secret to Burbank's cornbread is that vanilla pudding mix is one ingredient. According to some food historians, a soft, sweet cornbread like this is called a "johnnycake." Paul Prudhomme's recipe in "The Prudhomme Family Cookbook" turns out a similarly soft and sweet cornbread. --------------------------------------------------------- jmckee@tso.cin.ix.net 07/24/96 13:34 338/6 1992 Subject: Re: cooking store Cook's Wares also has a store at Beechmont Mall. I shop there fairly regularly. Mary, I bought some Le Creuset skillets at their outlet in Dry Ridge a couple of years ago. They had a "nonstick" surface called "Glissenmail." It is *not* nonstick; in fact *everything* sticks, and sticks hard! I wouldn't buy Le Creuset on a bet...... --------------------------------------------------------- rwhitney@tso.cin.ix.net 07/24/96 20:27 753/10 Subject: Need help with Japanese soup A friend from Japan will be our house guest, and I bought ingredients at The Tokyo Market (small but very authentic Japanese foods, also some lovely serving pieces like bowls - on Reading Road in Reading or Evendale, across from Icelands and Furrows). I want to have a soup for lunch, and the very nice gentleman did try to tell me how to prepare - I have special noodles to boil, then a small canister of seasonings, and a bottle of seasoned soy sauce - all with labels only in Japanese. I think he said to boil the noodles a few minutes, drain, and place on a separate larger plate, then have the seasonings and sauce in this cute little divided cup, and also have soup bowls into which one serves from the other dishes. Does this sound right? --------------------------------------------------------- Refd:2032 rwhitney@tso.cin.ix.net 07/24/96 20:28 277/4 Subject: Shitake mushrooms Same guest, but dinner menu this time: steak, Japanese rice, veggies, and I'd like to do something with shitake mushrooms. I have a recipe that sautes them with garlic, then simmers in wine and herbs, then add cream. Could I do this and omit the cream? How long simmer? --------------------------------------------------------- rwhitney@tso.cin.ix.net 07/24/96 20:29 19/1 Subject: Japanese breakfast What to serve? --------------------------------------------------------- Refd:2031 Refd:2036 kullrich@tso.cin.ix.net 07/24/96 21:19 114/2 2030 Subject: Re: Japanese breakfast How about pancakes, if your guest is from Japan chances are they can get Japanese food whenever they want it. --------------------------------------------------------- kstrom@tso.cin.ix.net 07/24/96 22:57 1110/16 2028 Subject: Re: Need help with Japanese soup Tokyo Market is terrific, and yes, your memory about how the gentleman told you to do it is correct. My brother Jon was a VP for Sony for several years and entertained many Japanese people in the states. What he and his wife ended up doing was just cooking standard American for them, and also having Japanese staples on hand so they could share traditions. Jon and Leslie also had a wonderful au paire for a while named Tomiko, who loved McDonald's but was willing to help out with the cooking when Japanese food was required for a dinner/event. I guess it would all depend on who your guests are and why they are here.... my daughter Kami is in Germany now and she is enjoying the different kind of meals they have there. The first day her german "Mom" served a pork dish, plenty of bread and butter, potatoes, applesauce, some kind of hot sweet and sour salad with shnecken for dessert....... this was for LUNCH!!!! Kami was blown away... she said Frau Schmidt was a bit apologetic for the lunch being so "common". Kami loved it, but wondered where she would find the space for dinner. Kristina --------------------------------------------------------- Refd:2033 kbowdler@tso.cin.ix.net 07/25/96 00:44 281/5 2032 Subject: Re: Need help with Japanese soup thanks for sharing that, kristina. shows how different we are from other countries, even when talking about cuisine. that lunch menu sounded like a good dinner menu! i wonder why they would need all those calories. interesting food for thought ( yes, i meant that pun). krb --------------------------------------------------------- Refd:2034 rwhitney@tso.cin.ix.net 07/25/96 08:09 169/3 2033 Subject: German "lunch" I think the Germans, like many Europeans, often have their main, heavier meal at noon - which the nutrition books are always recommending here but seems hard to do. --------------------------------------------------------- rwhitney@tso.cin.ix.net 07/25/96 08:13 669/10 Subject: Japanese guest We do serve American food for our friend/business colleague. We too have entertained many Japanese businessmen. I know that sometimes they are away from home a long time and seem to genuinely appreciate an effort to offer them more familiar fare along with American sandwiches. Once I had the president of a fairly large Japanese company in my kitchen with his shirt sleeves rolled up rinsing rice in a big pot, stirring with his hands, to show me an authentic way to prepare Japanese rice. As for pancakes, I think you may be right. When I asked the gentleman at Tokyo Market what to serve for breakfast, he said eggs over easy, bacon or sausage, and toast :) --------------------------------------------------------- nkhoury@tso.cin.ix.net 07/25/96 21:32 236/4 2030 Subject: Re: Japanese breakfast A traditional Japanese breakfast would include either Soba or Udon noodles in a Dashi, broth made from kombu. Often some miso and chopped scallions are added. It is a great way to start the day. The ultimate comfort food. --------------------------------------------------------- rwhitney@tso.cin.ix.net 07/26/96 07:33 821/14 Subject: Japanese visit a success We had the sobu for lunch, with no miso, in a broth flavored with soy sauce, wasanabe, and a packet of seasonings you sprinkle on, don't know what they were called. It was very very good. Served cold, at our guests suggestion - he said serve cold insummer, warm in winter. Dinner was a success, largely thanks to the good steak and the Chivas Regal. Breakfast of egg, fruit, toast, coffee was warmly received. I know he appreciated the attempts at giving him some more familiar foods. I think that perhaps unlike the cuisine in Germany (or Italy, or France, etc.), Japanese cuisine is so different, I know my husband when hs is there enjoys the food very much, but the fish and seaweed breakfasts pall after a time - so I was thinking our guest may feel the same about our foods. Thanks to all for suggestions --------------------------------------------------------- lindast@tso.cin.ix.net 07/26/96 13:15 99/3 Subject: Burbanks cornbread Burbanks does add vanella pudding but they told me it has to be instant vanilla pudding. Linda --------------------------------------------------------- Refd:2041 hlawson@tso.cin.ix.net 07/27/96 19:17 196/3 Subject: Buttermilk Custard Pie Sue made this pie this week and this is the first time a pie stayed in the fridge for two days. Buttermilk Custard pie is much too sweet. She comes up with some wierdies sometimes. Howard --------------------------------------------------------- Refd:2040 kstrom@tso.cin.ix.net 07/27/96 23:01 79/2 2039 Subject: Re: Buttermilk Custard Pie What is the recipe? (just curious---). Is it like Shoo Fly Pie? Kristina --------------------------------------------------------- cblockso@tso.cin.ix.net 07/28/96 07:40 322/5 2038 Subject: Re: Burbanks cornbread Do think Burbanks uses a typical cornbread recipe and just adds instant vanilla pudding. I wonder how much pudding (like one box to one pan)? Several people has suggested there could be a yellow cake mix in the recipe. Maybe it is a yellow cake mix with pudding in the mixture. Maybe I should call Burbanks and ask. --------------------------------------------------------- Refd:2042 kstrom@tso.cin.ix.net 07/28/96 12:05 176/3 2041 Subject: Re: Burbanks cornbread A shot in the dark: I plan to buy one box of Jiffy Cornbread and one box of their yellow cake mix, combine them and see what happens! I will let everyone know. Kristina --------------------------------------------------------- Refd:2045 mcurtis@tso.cin.ix.net 07/31/96 09:26 759/21 Subject: deviled eggs 12 hard-boiled eggs 1/2 cup mayonnaise 1 tsp dried parsley 1/2 tsp ground mustard 1/2 tsp dill weed 1/4 tsp salt 1/4 tsp paprika 1/8 tsp pepper 1/8 tsp garlic powder 2 tablespoons milk Fresh parsley and additional paprika Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the next 10 ingredients; mix well. Evenly fill the whites. Garnish with parsley and paprika. 2 dozen From the Taste of Living Now that summer is here I thought this might be good to post. When we went on our trip with the five teenagers I wanted to eat breakfast in the car to save time. I made deviled eggs and we all loved them. If you ever notice, at pot lucks they are one of the first dishes to disappear. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/31/96 12:46 132/2 Subject: country ham We bought a wonderful big ole country ham in North Carolina complete with mold. Any hints on cooking country ham? Mary Curtis --------------------------------------------------------- Refd:2046 veltenrj@tso.cin.ix.net 07/31/96 14:47 284/10 2042 Subject: Re: Burbanks cornbread In today's Enquirer (7/31/96) in the food section there is an address where one can write to get recipes of local restaurants. The address is Chef Secrets The Enquirer 312 Elm Street Cincinnati, Ohio 45202 Fax 768-8330 Perhaps you could get Burbank's Cornbread recipe this way. --------------------------------------------------------- lisamcc@tso.cin.ix.net 07/31/96 14:55 442/9 2044 Subject: Re: country ham Depends. When do you want to serve it -- breakfast, lunch, dinner? A KY breakfast is eggs, sliced ham that you warm in the skillet, use the fat from the ham to make gravy, and biscuits. As you probably already know, most country hams are pretty salty. Some folks I know try to counteract the saltiness with a sweet glaze. I'm curious to hear what you do with it. I have a Ky cookbook I can look in if you'd like. Let me know. Lisa --------------------------------------------------------- Refd:2047 mcurtis@tso.cin.ix.net 07/31/96 16:16 638/9 2046 Subject: Re: country ham I was going to have the butcher cut off a nice size piece of this ham to roast, and then I wanted to slice some to fry and I guess it would be the same for breakfast as for dinner. The baked ham needs to be soaked for a couple of days or at least 24 hours and then boiled or baked, but the rest will not have been soaked or cooked. This I want to prepare and you are right it would be salty. I am beginning to wonder if I should just bake the whole thing, but I don't want it to go to waste, and let's face it, after ham is cooked it doesn't keep well. My big question is does country ham fried need to be presoaked? Mary Curtis --------------------------------------------------------- Refd:2048 hlawson@tso.cin.ix.net 07/31/96 19:43 137/2 2047 Subject: Re: country ham Sue used to bake a ham with cloves sticking all over it and that was really good but it doesn't seem to be done much anymore. Howard --------------------------------------------------------- Refd:2049 kbowdler@tso.cin.ix.net 07/31/96 21:27 497/8 2048 Subject: Re: country ham frugal gourmet says you got to soak a good country ham for a coupla days, changing the water several times. and you gotta scrape the mold off of it. he says it is WELL worth the trouble. when i was a pup, we would raise and slaughter a hog every year, and have it sent out to have it cut up properly. the BEST breakfast is my mom's fried ham. man that was worth seeing the hog die, and seeing the head on our kitchen table later, although my traumatized sister would probably disagree! krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/31/96 22:58 776/22 Subject: quesadillas made some tonight. 8 flout tortillas butter or margarine 1 small can black olives 1/2 block of cheddar and jack cheese, each sour cream picante sauce cumin, chile powder, onion salt, salt, pepper to taste spread butter or margarine on 4 tortillas; place butter side down on a cookie-sheet. mike together cumin, pepper, salt, onion salt, chile powder, grated cheeses in a bowl. split mixture into four amounts, one on each tortilla, place other 4 tortillas on top of each, spread with butter. cook in 450 degree oven for 10 minutes, until tortillas brown on top. let cool 5 minutes. cut into eighths and serve with bowls of sour cream and picante sauce as dips. optional: add chopped cilantro into mix before spreading. i made these tonight and they were yummy!!!! krb --------------------------------------------------------- Refd:2052 Refd:2054 steveo35@tso.cin.ix.net 08/01/96 09:00 292/8 Subject: Re: country ham I cooked while in high school and college at a restaurant well know for its country breakfasts. We served country ham three ways, all fried and it was _never_ soaked. I now buy it at Rays Fine Meats in Mason and don't soak it before I fry it. It is salty but I like it that way. Steve --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/01/96 10:18 207/3 2050 Subject: Re: quesadillas We love these things and use them as a main dish. I don't understand why restaurants always list them as appetizers. I never heard of them with butter before and I am anxious to try that. Mary Curtis --------------------------------------------------------- Refd:2053 kbowdler@tso.cin.ix.net 08/01/96 11:20 63/2 2052 Subject: Re: quesadillas the butter seemed to help them crisp and brown better. krb --------------------------------------------------------- flr@tso.cin.ix.net 08/01/96 11:50 128/7 2050 Subject: Re: quesadillas Kevin, I would like to try these, but what do you do with the black olives? Also, did you use sliced olives? Thanks, Faye --------------------------------------------------------- Refd:2055 kbowdler@tso.cin.ix.net 08/01/96 15:58 393/8 2054 Subject: Re: quesadillas oops!! didn't i tell what to do with the black olives? i just mixed the olives with the cheese mixture before i put it on the tortillas. i am making them for supper tonight (again!), only this time i am adding cooked chicken. and here's a tip: i am calling it mexican pizza instead of quesadillas, since my 5 year old daughter doesn't like to try new things, but she loves pizza! ;) krb --------------------------------------------------------- Refd:2064 Refd:2070 karlis@tso.cin.ix.net 08/02/96 18:37 46/1 Subject: guacamole dip need a good quacamole dip recipe. thanks --------------------------------------------------------- karlis@tso.cin.ix.net 08/03/96 20:17 102/2 Subject: Help with Chicken wings I'm looking for good recipe for honey bbq and/or hickory smoked. Thank you very much Linda Karlis --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/03/96 23:00 112/4 Subject: gas grills and smoking anybody smoke with their gas grills? do you just put the wet woods chips directly on the rocks? help!! krb --------------------------------------------------------- Refd:2063 Refd:2071 jevans@tso.cin.ix.net 08/03/96 23:23 198/5 Subject: Back to School? My middle child is going into 8th grade, and would like low-fat recipes for her school lunch. Does anyone have any suggestions for quick things I can prepare, but that are low cal? Gail Evans --------------------------------------------------------- Refd:2060 Refd:2069 Refd:2074 kstrom@tso.cin.ix.net 08/04/96 11:14 652/10 2059 Subject: Re: Back to School? I would suggest that you subscribe to the fatfree digest that Mary told us about a while ago. To my way of thinking it is one of the best lists around. You could pose your question there. I think the way to do it is email fatfree@fatfree.com then in the subject write subscribe in the body of the message type your full name as it appears after you email address For example, mine is Kristina Strom. In re FF lunches, they have, in the last month, posted DOZENS of wonderful ideas. Regarding your daughter, before I myself might make suggestions I would have to know what kinds of food "hum" to her! Kristina --------------------------------------------------------- Refd:2061 kstrom@tso.cin.ix.net 08/04/96 11:16 76/2 2060 Subject: Re: Back to School?/PS I think the way to get there is actually fatfree-request@fatfree.com K. --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/04/96 16:19 1759/37 Subject: tomato herb soup On one of my creative days I jazzed up a tomato soup recipe. We love this soup. I make my own chicken broth out of a chicken which I then use for something else. I just cook the chicken with a stalk or two of celery, a carrot or two, and a chopped up onion. I then use one of those defatting cups to pour off the fat. It is best to do this the day before and let the broth cool and then you can just pull it off, but sometimes you don't think ahead. Tomato Herb Soup 2 tomatoes with seeds removed 1 onion chopped 1 stalk of celery chopped 1 onion chopped 1 large carrot chopped 1 tablespoon butter 1 28 ounce can tomatoes (or equivalent fresh) 1 can skim evaporated milk 1 1/2 cups chicken broth (can use canned) handful of fresh basil and other herbs of choice including dill and thyme. If fresh herbs are not available then use 3/4 tsp dried basil and 3/4 tsp dried thyme, salt and pepper toppings can include sour cream,chives or scallion tops, parmesan cheese, or yogurt. (I had lovely mitzrah cheese and topped my soup with no fat sour cream and sprinkled shredded mitzrah cheese around the outside of the sour cream.) Don't be afraid to experiment. Simmer the 2 tomatoes, the onion, celery, and carrot in the butter until tender. Place the vegetables in a food processor with the canned tomatoes, and process until smooth. Heat together with the chicken broth, skim milk, and herbs. (I use a diffuser with this soup because of the skim milk, but you can just heat it carefully if you don't have one. Skim milk can scorch if cooked at too high a temperature). Serve this soup hot or cold with any topping you want and if you have some fresh chopped chives all the better. If not you could use some pieces of scallion. Mary Curtis --------------------------------------------------------- bolo@tso.cin.ix.net 08/04/96 17:46 199/6 2058 Subject: Re: gas grills and smoking >anybody smoke with their gas grills? do you just put the wet woods chips >directly on the rocks? >help!! >krb Hahah...if you had a Weber grill, you wouldn't be asking that question... --------------------------------------------------------- bolo@tso.cin.ix.net 08/04/96 17:48 228/3 2055 Subject: Re: quesadillas I have a made these several times before, and LOVE them! The best I have ever had are at the Cactus Pear in Clifton. They use shrimp in theirs, and I have been able to get close to their recipe here at home (but not quite). --------------------------------------------------------- bolo@tso.cin.ix.net 08/04/96 17:50 367/5 2010 Subject: Re: risotto Kevin, if it the risotto turned out well on the first try, then congratulations! It is not easy to get it right on the first attempt. I like the Saffron risotto that the Frugal Gourmet has a recipe for. I also like adding some shrimp to the recipe. And, despite what other cookbooks may tell you, using arborio rice is mandatory. It can be found at Jungle Jim's. --------------------------------------------------------- Refd:2066 kbowdler@tso.cin.ix.net 08/04/96 22:59 192/4 2065 Subject: Re: risotto saffron is just too expensive!!! and arborio rice can also be gotten at kroger's or thriftway nowadays. i get my brand, Fantastic Brand, at Thriftway. $1.78 for a box. not too bad. krb --------------------------------------------------------- Refd:2067 Refd:2072 abate@tso.cin.ix.net 08/05/96 08:41 204/4 2066 Subject: Re: risotto Actually, you can sometimes find saffron at Jungle Jim's for a buck! It's fresh and enough for several recipes. It comes in a little glass container and is usually found at the check-out lane. Anne --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/05/96 10:58 151/2 Subject: saffron substitute If you want a substitute for saffron, you can always use turmeric. It wont' be quite the same as saffron, but it is very, very nice. Mary Curtis --------------------------------------------------------- sgtpeppr@tso.cin.ix.net 08/05/96 19:18 1300/31 2059 Subject: Re: Back to School? I would go with simple stuff-- Like veggies.....I have a fetish for celery....can't get enough of it! But to add some pizazz to your veggies-- buy a low fat dip and put it in a small tupperwear container to accompany your veggie sticks.. One of the best low-fat...well actually NO FAT disp I've tasted is Marzetti's Fat Free Southwestern Ranch. It's so creamy--you'd hink it would be fattening--but there's no fat...and there's about 15-20 cal per serving. It has a great salsa type taste to it. If you're not a fan of Salsa...there's plain Marzetti's Fat Free Ranch Veggie Dip. V-8, the veggie juice...has come out with cans of Picante flavored juice. It gives V8 a kick...and it only has 70 calories in one can. Beats the yucky after-taste of Diet coke's...and the 120 cal of a regular soft drink. Use bagels in place of bread.... With the myriad of Bagel shops out there--Marx, Bruegger's, Chesapeake Bagel Co., etc--you are sure to find some nice fresh bagels in an assortment of flavors! This is a stupid side not..but someone once old me that mustard burns off calories faster than other things...I don't know if this is actually true...but mustard is better for you than mayo.... And if you msut have meat in your lunch--go for the turkey! It's the healthiest! good luck... steph --------------------------------------------------------- wwick@tso.cin.ix.net 08/06/96 19:00 177/3 2055 Subject: Re: quesadillas That's the way I have explained to people at my house, "think of it as Mexican Pizza", and you are right they are great. Your recipe sounds terrific, I will have to try it. --------------------------------------------------------- Refd:2073 wwick@tso.cin.ix.net 08/06/96 19:06 494/8 2058 Subject: Re: gas grills and smoking Yes, I soak the chips,and put them in a piece of tin foil that I leave open at both ends. I turn my grill to the lowest setting and cook the chicken or the ribs, and it generates a lot of smoke. The flesh on the chicken has a pinkish hue, which is caused by the smoke and is characteristic of many meats that are smoked. It tastes great, but I would like to get a real smoker so I can try some of the "cold' smoke tecniques that I have heard are used on fish . Are you familiar with this? --------------------------------------------------------- wwick@tso.cin.ix.net 08/06/96 19:09 106/2 2066 Subject: Re: risotto I put the chips on the ceramic coals, I forgot to mention on the earlier post, sorry, i'm road weary! --------------------------------------------------------- kstrom@tso.cin.ix.net 08/06/96 22:56 554/8 2070 Subject: Re: quesadillas/current rage! Kevin, et al., thanks so much for this inspiration, especially during this weather. What a versatile food, and with the microwave does not heat up the kitchen at all. Also, for those who are into the "no fat " thing, I found a brand of fatfree flour tortillas at my local market: Buena Vida. What my daughters like most is so simple: a mixture of cheddar and mozarella spread on a warmed tortilla then folded in quarters. Nuke for 1 minute. Serve with Chi Chi's mild Picante on the side. They also like the fancier stuff too. Kristina --------------------------------------------------------- snewmark@tso.cin.ix.net 08/07/96 00:53 1071/25 2059 Subject: Re: Back to School? My kids liked this filling during junior high and high school. It is from the September 1987 Gourmet Magazine. COTTAGE CHEESE AND SUN-DRIED TOMATO VEGETABLE SALAD 1 lb. container cottage cheese (no fat is fine) 1/3 cup thinly sliced scallion including the green part 1/3 cup finely chopped green bell pepper 2 tbsp minced fresh basil leaves 3 tbsp. drained and minced sun-dried tomatoes packed in oil 2 tsp. fresh lemon juice or to taste Combine all in a mixing bowl. Add salt and black pepper to taste. Stuff filling into a pita pocket just before the kids leave for school - or send separately in a container with a bagel on the side. NOTE: Dried basil to taste can be used. Also I often used dried tomotes and let the cottage cheese hydrate them overnight (lower in fat also) Hope she likes it! Another good recipe from this "Last Touch" on sandwich fillings is Oriental Chicken and Walnut Salad. Toasted Almond, Blue Cheese and Scallion Spread is great too - but both of these are not low cal. I'll be happy to post them if you are interested. --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/07/96 01:22 621/12 Subject: ugggh... cholesterol but it tastes so good!! we broke down and had breakfast for supper tonight. it is one of our favorite meals: sausage links and sausage patties, pancakes, biscuits with lots of butter, juics, and bacon. it was so good, but i can feel my arteries hardening. new thing i did: i cooked the bacon in the oven at 400 degrees on my oven two-piece broiler pan. it came out perfect!!! way better than when i microwave it. and i have not figured out how to cook it in a skillet perfectly like my mom does. so i will continue to cook it in the oven, as long as my wife doth not protest too much about the cleanup. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/08/96 00:08 138/3 Subject: irish soda bread??? anybody have any good experiences making brown irish soda bread? i have a few recipes but wondered if it was worth the effort... krb --------------------------------------------------------- Refd:2078 Refd:2147 oreillyj@tso.cin.ix.net 08/08/96 15:41 1154/25 Subject: Re: Back to School? Here are a few thoughts for your health-conscious daughter (good for her for paying attention to what she eats - when I was 14 I shoveled in all kinds of junk...) What about yogurt? Lots of different flavors, or plain with fruit or veggies. Pita bread or bagels with fat-free cream cheese and/or veggies can be good. For snacks, Rold Gold fat free pretzels are good and as the name suggests fat free. If she likes pasta, a cold pasta salad prepared with fat-free Italian dresing , vinegar and herbs, with veggies, or low-fat mayo/Miracle Whip can be filling and lowfat. My Mom also makes a great chicken salad that's filling but healthful - it's boneless chicken breasts, raisins, apples, bits of tomato or pepper (optional), all diced into bite-size cubes and stirred into a LITTLE lowfat mayo or similar dressing (you could probably even use a mild fat-free dip as long as it's not too salty). It's nice to have meat besides a turkey sandwich and chicken is easy and good for you. This chicken salad is great with whole wheat or pumpernickel bagels (we like Bruegger's but plain ones from Thriftway can do in a pinch). Good luck. :) -- Jean --------------------------------------------------------- nkhoury@tso.cin.ix.net 08/09/96 00:20 61/1 2076 Subject: Re: irish soda bread??? Fate bugger all; it's worth the bloody effort!!! --------------------------------------------------------- hlawson@tso.cin.ix.net 08/09/96 17:01 431/7 Subject: The Tomato Book Recent house guests brought us a new cookbook. The Tomato Book by Yvonne Young Tarr, 1995. It's more than a cookboook in that it has five parts: Growing, Red Tomato Cookbook, Green Tomato Cookbook, Basic recipes and Preserving. It has a soup recipe similar to Mary's for Tomatoes. It's interesting reading even if you don't cook from it but we intend to. I thought other tomato lovers would like to know about it. Howard --------------------------------------------------------- Refd:2080 mcurtis@tso.cin.ix.net 08/09/96 17:50 300/4 2079 Subject: Re: The Tomato Book Wow, Howard, what a great book. There aren't any recipes for green tomato soup in there are there? I think that we could make a lot of money if we could patent a recipe for those. They will come in the same category as zuchinni this year because of the wierd weather we have had. Mary curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/09/96 22:11 232/4 Subject: the complete chile pepper boook along the same lines as the tomato book is the complete chile pepper book, put out by the same fine folk who produce chile pepper magazine. it is a great book and one that i would recommend wholeheartedly to any chilehead. krb --------------------------------------------------------- sblais@tso.cin.ix.net 08/10/96 00:30 291/6 Subject: Mexican cookbook My husband, Jim, has request a Mexican cookbook for the next time he gets a present...! Well, I thought this group would be the best authorities on what cookbooks are good in this area. BTW, that quesadilla recipe looks great! Anyone recommend an awesome Mexican cookbook for me? Sandy --------------------------------------------------------- Refd:2083 kbowdler@tso.cin.ix.net 08/10/96 06:59 258/5 2082 Subject: Re: Mexican cookbook if he likes spicy food, i would still recommed the afforementioned chile pepper book, or the same company puts out a book called south of the border. it is a collection of mexican and tex-mex recipes. i like it. if you want more info, let me know. krb --------------------------------------------------------- steveo35@tso.cin.ix.net 08/11/96 16:18 215/5 Subject: Re: gas grills and smoking I soak my wood chips for an hour in hot water and then toss them on the hot grill tiles. They are consumed a lot faster than on a charcol grill but I don't have as many flare-ups as I did with charcoal. Steve --------------------------------------------------------- syl@tso.cin.ix.net 08/11/96 19:17 380/7 Subject: cucumbers Someone was asking about cucumbers a while back and I thought of them when I went to the new Meijer store in Florence. They had a couple bushels of the small ones. They were about the size of small dill pickles. I bought about 6 or 7 of them. The small ones are great in my salad and I LOVE cucumber sandwiches especially when the seeds are small and tender. Syl --------------------------------------------------------- Refd:2086 kbowdler@tso.cin.ix.net 08/12/96 00:11 79/2 2085 Subject: Re: cucumbers any recipe on that cucumber sandwich? isn't that a british tea thing? krb --------------------------------------------------------- Refd:2088 kbowdler@tso.cin.ix.net 08/12/96 21:17 551/12 Subject: mediterranean pizza i invented this recipe tonight. take one piece pita bread and cut into quarters, then cut each piece in half through the middle. this leaves 8 wedges. spread hummus on them. ( i cheated and made Fantastic brand hummus, with the juice of one lemeon and about twice the olive oil called for on the box. it HAS to be extra virgin olive oil.) sprinkle feta cheese on top of each piece, then dried oregano, salt, and freshly ground black pepper. place under a broiler for about five minutes, then drizzle with more olive oil. these were good!! krb --------------------------------------------------------- Refd:2089 Refd:2094 syl@tso.cin.ix.net 08/12/96 21:52 231/8 2086 Subject: Re: cucumbers I think the Brits use butter on their bread with salt and pepper. I prefer mayonnaise or Miracle Whip. I just peel my cucumbers and slice them either the long way or across and shake a bit of salt and pepper. So good!!! --------------------------------------------------------- kstrom@tso.cin.ix.net 08/12/96 23:48 253/4 2087 Subject: Re: mediterranean pizza/a question Kevin, what I want to know is when you are going to host the first TSO gourmet dinner! (I am sure we would all bring a dish, after discussion of the menu, etc...). I think the neatest thing is that you are so creative with your cooking. Kristina --------------------------------------------------------- rwhitney@tso.cin.ix.net 08/13/96 02:31 171/3 Subject: "Burpless" cucumbers I am told these are preferred for the tea sandwiches - I have found them at the market on Montgomery Road (forget its name) & at Kroger - both times wrapped in saran. --------------------------------------------------------- Refd:2091 mcurtis@tso.cin.ix.net 08/13/96 17:16 146/2 2090 Subject: Re: "Burpless" cucumbers When you make cucumber sandwiches if you can't get homemade bread Pepperich Farm thin bread is wonderful with the crust cut off. Mary Curtis --------------------------------------------------------- sblais@tso.cin.ix.net 08/15/96 10:39 723/12 Subject: kahlua help I'd like to make some homemade Kahlua. I had always been told to use old green wine bottles, with the screw on lids. However, I don't drink much wine that comes in dark green bottles. Is it acceptable to use light green or "white" bottles that white zin and chardonnay are usually bottled in (as you can see, my tastes don't run toward burgundies, etc.) And most of my friends drink the same, so I can't go around begging for bottles. I do have one friend that likes burgundy, but I hope she singlehandedly doesn't trying downing all that wine! Besides, she hasn't been having too much lately. So, anyhow I'd love so insight on how to bottle my concoctions. If I start now, it should be ready for the holidays!! Sandy --------------------------------------------------------- Refd:2093 Refd:2100 kstrom@tso.cin.ix.net 08/15/96 11:26 375/6 2092 Subject: Re: kahlua help It's in situations like this that I wish my mom were still alive! She made kahlua for years and I do not remember her using any sort of special bottles that had darkened glass. I do know that she "brewed" it a dark place, however, and that the bottles she used were glass, not plastic. My inclination would be to just go for it, using whatever I had on hand. Kristina --------------------------------------------------------- jgraf@tso.cin.ix.net 08/15/96 20:07 29/4 2087 Subject: Re: mediterranean pizza WHAT IS HUMMUS THANK;S --------------------------------------------------------- Refd:2095 kbowdler@tso.cin.ix.net 08/15/96 20:17 265/5 2094 Subject: Re: mediterranean pizza hummus is a middle eastern dip/spread made of ground chickpeas, garlic, olive oil, lemon juice, tahini (sesame seed paste), and sometimes, cayenne pepper. the middle=eastern shop on ludlow makes GREAT hummus. it is great on pita bread or vegetable sticks. krb --------------------------------------------------------- Refd:2096 Refd:2099 kstrom@tso.cin.ix.net 08/15/96 21:44 366/5 2095 Subject: Re: mediterranean pizza/Hummous You can also find it at Krogers, either canned or in a box mix. I think it is terrific; however; it is definitely an acquired taste according to some of my friends. In the middle east, it is a key ingredient for falafel which is a sliced pita enclosing some fried chick pea fritters or balls, topped with Hummous and lettuce and tomato, or whatever. Kristina --------------------------------------------------------- Refd:2097 Refd:2098 jgraf@tso.cin.ix.net 08/15/96 23:06 31/1 2096 Subject: Re: mediterranean pizza/Hummous-THANK'S THANK'S YOU FOR YOUR HELP, --------------------------------------------------------- jgraf@tso.cin.ix.net 08/16/96 11:46 37/2 2095 Subject: Re: mediterranean AND THANK YOU KBOWDLER THANK'S AND YOU HAVE A GOOD DAY, --------------------------------------------------------- emiddle@tso.cin.ix.net 08/17/96 14:37 420/7 2092 Subject: Re: kahlua help My favorite kahlua bottles are Grolsch beer bottles. They are dark green, about 12 oz, and they come with a creamic lid and heavy wire fastener. They're an ideal gift size and the beer is pretty good too! If you don't know any beer drinkers, e-mail me for my address so you can deliver the first case. By Christmas, I'll try to have enough bottles empty and clean for your family, friends, the neighborhood . . . --------------------------------------------------------- Refd:2101 Refd:2107 kbowdler@tso.cin.ix.net 08/17/96 23:43 503/8 2100 Subject: Re: kahlua help there is a french beer that comes in a brown bottle that has a swing-top lid like grolsch also. it is called fischer's. it is a pretty good beer. i LOVE grolsch when it is fresh. one of my favorite continental lagers. i wonder if the brown bottle would protect the contents better when the kahlua is put inside it... i know that beer is better protected by brown glass; it keeps out a certain frequency of light that cause beer to acquire that "skunky" aroma that the british call "catty." krb --------------------------------------------------------- Refd:2102 kbowdler@tso.cin.ix.net 08/18/96 11:55 370/6 2101 Subject: Re: kahlua help and by the way, fluorescent light is the BIGGEST culprit to causing beer to go "skunky." if at all possible, buy your beer from a merchant who uses incandescant lighting. or if you have to buy your beer from somebody who lights with fluorescent, buy the beer at the back, that is, behind the beer that is facing the light. it might not have that skunkiness. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/18/96 14:09 307/6 Subject: enquirer interesting article about salad nicoise in the enquirer today. states that the french insist that salad nicoise include canned tuna rather than fresh, contrary to what most french cooking doctrine says. i am going to make that recipe this week. don't know whether i will use canned or fresh tuna. krb --------------------------------------------------------- wwick@tso.cin.ix.net 08/18/96 15:36 330/6 Subject: More Risotto All of the talk about risotto from several weeks ago made me hungry for it. Had dinner at Plaza 600 friday night and had the risotto du jour, it was out of sight, and it was all I could do to eat half of my plate. The chef precooks the rice slightly to avoid long waits (it takes 30-35 minutes to make) and it was very good. --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/18/96 15:55 1371/19 Subject: fruit We have been out of town all weekend eating up a storm. We went to my daughter's house in W.Va. and they have four kids. She has been sick and the husband has been taking care of them all. They needed us and they needed some good home cooking. We took the big skillet just to be sure we had the right stuff. I made a giant potato pancake (2 actually) by grating a Whole lot of Idaho potatoes, Then we squeezed them out in the dish towel to get rid of the excess liquid. We added fontina cheese and a little flour. We poured this mixture into a hot oiled non-stick skillet. Then we cooked it like a pancake. When it was brown on one side we flipped it to the other side. Lo and behold it did not stick. Next time I will add parsley and herbs (things got pretty hectic there because we were cooking so Much). We also cooked up greens that we bought at Findlay market along with my very first pork shank. It was a totally beautiful piece of meat. I will never buy ham hocks again after trying this shank. We added a hot pepper and onion. The secret to cooking these greens is to discard the tough stems. It only takes a minute. You must wash them and pull them into smaller pieces too. We served this with a couple hard-boiled eggs chopped and topped with vinegar. Even the six year old child liked this Mess 'a Greens that we all made. Mary Curtis --------------------------------------------------------- Refd:2106 kbowdler@tso.cin.ix.net 08/18/96 21:21 294/6 2105 Subject: Re: fruit greens is one of those things that my dad ate while i was growing up that i cannot bring myself to try. he was especially fond of poke leaves. anybody had those? he also had: chitterlings (chitlins), pork rinds (the REAL kind), and peanut butter/banana/mayonnaise sandwiches. blech! krb --------------------------------------------------------- sblais@tso.cin.ix.net 08/18/96 21:44 345/7 2100 Subject: Re: kahlua help Thank you for all the suggestions. I do know a lot of beer drinkers, and my hubby likes Grolsch quite well (but it is only an occasional treat). I will put out some requests for those. I think if the bottle is kept in "shade" then the color of the bottle doesn't matter so much, but little bottles are great for a gift idea!! Thanks, Sandy --------------------------------------------------------- steveo35@tso.cin.ix.net 08/18/96 22:18 375/10 Subject: re: fruit <> I've never heard of eating the leaves but my wifes grandmother used to fix the stems. They are supposedly like asparagas (sp). She'd boil them two or three times throwing out the water to leach out some kind of poison, I can't remember what it is. I was never brave enough to try it, my loss. Steve --------------------------------------------------------- Refd:2109 kbowdler@tso.cin.ix.net 08/19/96 00:39 278/6 2108 Subject: re: fruit i should have atlked about this... from what my dad told me, the leaves are ok, but the berries are poisonous. i know that they sure stain well!! i had poke berry stains on my hands and face for a day or so many times! (my brothers and I would have poke berry fights.) krb --------------------------------------------------------- Refd:2110 mcurtis@tso.cin.ix.net 08/19/96 09:31 288/4 2109 Subject: re: fruit I have the pokeberry all over my yard. It is my understanding that you can only eat these leaves when they are babies and when they are you don't know what they are because they look like every other weed. Mary Curtis (I'll take mustard greens, and kale and turnip greens any day.) --------------------------------------------------------- Refd:2111 kbowdler@tso.cin.ix.net 08/19/96 09:36 96/3 2110 Subject: re: fruit my dad used to eat some big poke leaves. he used to pick them from pretty tall plants. krb --------------------------------------------------------- Refd:2112 lindast@tso.cin.ix.net 08/19/96 20:39 484/9 2111 Subject: re: fruit My mother fixed poke. We would walk in the woods. She would take a paring knife and a grocery bag. She would take some dandolionsbut not to many because they were so strong. Some poke ( I always thought she was sayin polk). and two or three other things. She would cook the whole mess up. I never learned what was what. Yuch! My tastes have changed. I wish I had some now. The memories are wonderful of the times I had her all to myself on these trips through the woods. Linda --------------------------------------------------------- Refd:2113 kbowdler@tso.cin.ix.net 08/19/96 21:10 116/3 2112 Subject: re: fruit yes!! i forgot about how poke must be harvested in a brown paper garbage bag. that seemed to be essential! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/20/96 09:34 71/2 Subject: pickled eggs Does anyone have a favorite recipe for pickled eggs? Mary Curtis --------------------------------------------------------- Refd:2115 lindast@tso.cin.ix.net 08/20/96 17:06 120/4 2114 Subject: Re: pickled eggs Mary I have a friend who is always bragging about hers. I'll get the recipe and post in in the next few days. linda --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/20/96 20:25 957/26 Subject: salad we had salad nicoise tonight. curly endive and red leaf lettuce boiled new potatoes, halved black olives, drained and rinsed 1/2 lb. green beans, cooked, and rinsed in cold water 1/2 lb/ great white northern beans, cooked and rinsed in cold water (my own addition) 1/2 green pepper, sliced into rings then halved 1/4 red onion, sliced into rings then halved 6 1/2 ounce can albacore tuna in water, drained 4 roma tomatoes, quartered vinaigrette dressing: juice 1 lemon, balsamic vinegar, extra virgin olive oil shaved parmesan over the top of everything of course, salt and pepper to taste. place everything the way you like and then drizzle with the dressing. it was very good, served with bread sticks and 1994 Vendange Sauvignon Blanc. the tuna was interesting... i opened the can and it contained 4 tuna rolls. the tuna was in the form of rolls, like sushi (kind of). first time i bought that kind of tuna and it was very tasty. krb --------------------------------------------------------- Refd:2117 kstrom@tso.cin.ix.net 08/20/96 21:38 45/1 2116 Subject: Re: salad What brand of tuna? Sounds gourmet! K. --------------------------------------------------------- Refd:2119 kstrom@tso.cin.ix.net 08/20/96 21:42 460/6 Subject: Drying foods "Tis the season, and I just bought an American Harvest Snackmaster Jr. I have been having some good success with fruits and veggies, but really could use some tips on how to make good fruit rollups. I tried apple (made forom applesauce) reviews from the crew were so-so. The I did strawberry -- great! Problem: I have had pure pineapple in that darn thing for 36 hours now and I wonder whether it will ever dry. Any tips, or any great recipes? Kristina --------------------------------------------------------- Refd:2148 kbowdler@tso.cin.ix.net 08/21/96 00:16 191/4 2117 Subject: Re: salad i don't remember the name, but it was cheaper than the same size starkist. i will look for it next time and post the brand. it was great tuna, if greatness can be assigned to tuna! krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/21/96 17:57 49/3 Subject: meatloaf??? any good recipes out there? any secrets? krb --------------------------------------------------------- Refd:2121 Refd:2123 Refd:2124 mcurtis@tso.cin.ix.net 08/21/96 20:23 386/5 2120 Subject: Re: meatloaf??? Watching one of the Italian cooking shows on tv I learned that for a different meatloaf soak about 4 pieces of Italian bread in milk until nice and soft. Squeeze it out really well and use it as the dry ingredient. Also add about 1/4 pound of pancetta to 2 pounds ground beef. The rest is pretty standard only you don't use any of the red stuff (catsup) in this one. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/21/96 23:16 775/24 Subject: homemade bread I wanted to share my favorite bread recipe. It is for a machine, but can just as easily be used as a made by hand loaf using standard baking technique. The beauty of this recipe is it makes a one pound loaf of bread that only uses 2 cups of flour. I have had a recipe in a tupperware container for bread and it is at least 8 days old and not stale yet. I can put this together now in five minutes. Mary's Dill Bread 1/2 cup water 2 cups flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1/4 cup sour cream 1/2 teaspoon dry onion (I use onion juice from Kroger) 1/2 teaspoon dill weed 1/2 teaspoon dill seed 2 teaspoons active dry yeast Add ingredients in the order your bread machine requires. Bake on regular cycle. Mary Curtis --------------------------------------------------------- Refd:2125 hlawson@tso.cin.ix.net 08/22/96 14:25 909/14 2120 Subject: Re: meatloaf??? Kevin, I'm not a great cook but the family likes the meatloaf I make but I don't write it down. Meatloaf is best when you don't overmix the ingredients. I like it a little coarse. Mix 1 lbs ground beef with 1/2 lb. fresh, ground sausage, thyme, salt(very little),pepper,cracker crumbs, one egg and about 1/4 cup of milk. A bit of cumin and powdered mustard help. I always use chopped onions too. We use one of those meatloaf pans which is like two bread pans together only the inner one has holes to drain the oil off. All of my cooking is basic and simple. Also I have added carrots, potatoes and onions around a shaped loaf to make an entire oven meal. If my Rosemary plants survive indoors I would like to use that too for a change. Howard PS: Find a good sausage maker thats puts a little something in the sausage. Just like in biscuits and gravy, it makes all the difference in the world. --------------------------------------------------------- dineidor@tso.cin.ix.net 08/24/96 08:23 389/10 2120 Subject: Re: meatloaf??? What my mother used to call Q&E meatloaf (quick and easy) mix one can of Campbell's vegetarian vegetable soup with; at least one pound of lean meat. she use ground round - I use a combination of ground beef and ground turkey breast. add enough Corn Flake crumbs to enable shaping of loaf bake at 350 degrees for an hour to an hour and a half, depending on how big a loaf you made. --------------------------------------------------------- Refd:2126 rtaylor@tso.cin.ix.net 08/24/96 16:58 97/2 2122 Subject: Re: homemade bread Mary, recipe sounds heavenly....just got a bread machine...will have to try your recipe...rt --------------------------------------------------------- lindast@tso.cin.ix.net 08/25/96 11:11 258/5 2124 Subject: Re: meatloaf??? What my mother used was the recipe on the back of Quaker Oats box ( I think it is still there). My father was a chef in one of the "casinos" of Newport at the time. He always bragged on her meat loaf. She never told him where the recipe came from. Linda --------------------------------------------------------- Refd:2127 kstrom@tso.cin.ix.net 08/25/96 12:15 161/3 2126 Subject: Re: meatloaf??? Same here, Linda, and my mom, though she taught me to cook did not share that famous recipe with me until I had married and moved away from home!!! Kristina --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/25/96 13:05 453/8 Subject: enquirer recipes there were some good recipes for beef in the enquirer today: beef kebabs tropicale, fiery grilled beef salad, peppered minute steak with chile-roasted onions and deep-fried cabbage, marinated and breaded sirloin steak, grilled sicilian style, new york strip steak with red wine butter, hula steak, vietnamese-style london broil. if anybody does not get the enquirer and wants any of these recipes, let me know and i will post the ones you want. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/25/96 13:06 166/4 Subject: ice cream my mother gave me a homemade ice cream maker, and i want to try my hand at it. anybody have some experience and/or tips on making ice cream at home? thanks, krb --------------------------------------------------------- Refd:2130 Refd:2137 nkhoury@tso.cin.ix.net 08/26/96 01:17 236/3 2129 Subject: Re: ice cream Electric or hand cranked? If hand cranked do it with a lot of friends . Use the best freshest ingredients. The higher the butter fat the fuller the taste. Not necessarily better but fuller. Most likely not better but fuller. --------------------------------------------------------- Refd:2131 kbowdler@tso.cin.ix.net 08/26/96 08:15 17/2 2130 Subject: Re: ice cream electric krb --------------------------------------------------------- rtaylor@tso.cin.ix.net 08/26/96 19:00 111/2 Subject: Bread Machine Recipe Does anyone have a tested/delicious recipe for Potato Bread for the bread machine? Appreciate it.....Rita --------------------------------------------------------- Refd:2133 kflan@tso.cin.ix.net 08/26/96 19:19 90/2 2132 Subject: Re: Bread Machine Recipe Give two potatoes to the dog, two pieces of bread to the kid, and go out for dinner ! --------------------------------------------------------- Refd:2134 kbowdler@tso.cin.ix.net 08/26/96 20:18 18/2 2133 Subject: Re: Bread Machine Recipe good one! krb --------------------------------------------------------- Refd:2135 rtaylor@tso.cin.ix.net 08/26/96 20:44 65/2 2134 Subject: Re: Bread Machine Recipe Funny guys....guess you two don't get any homemade bread!!! --------------------------------------------------------- Refd:2136 kbowdler@tso.cin.ix.net 08/26/96 21:53 36/3 2135 Subject: Re: Bread Machine Recipe hmmmph. i'll make my *own*. krb --------------------------------------------------------- lparker@tso.cin.ix.net 08/26/96 22:55 642/12 2129 Subject: Re: ice cream I have not made ice cream in awhile, but I think it is time. My kids would enjoy it. I just want to pass this one along though. I am not a big Raspberry fan, but one year we had a jar full of my mom's home-canned (If I do eat them I eat them fresh.) My wife decided to throw them into the vanilla mix just as we were starting it up, to my dissapointment. When we opened the tub up and tasted it . . . WOW. some of the best fruit and cream I have ever had. I highly reccomend this, if you have the berries. this was just an ordinary vanilla recipe that came withthe machine, using Half and half, I think. Lparker@TSO.CIN.IX.NET --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/27/96 17:12 1087/15 Subject: homecoming meal My son is coming home from Pakistan this weekend. He has been in Washington DC for a week so he is getting American food but it is not the same as home cooking. He is arriving Saturday morning and we are all meeting him at the airport. since there will be a lot going on I am just having sandwiches for lunch--maybe salami even which doesn't sound like much but when you haven't had Cincinnati rye bread for years it sounds pretty good. I am cooking a country ham that we brought back from N.Ca. and a turkey with our favorite cranberry relish. What I am asking for are vegetable type recipes that I can cook ahead of time. They will all be around until Monday, so that's a lot of food. I'll probably bake a few frozen apple pies (you know--America, Mom and apple pie and all that stuff). I am also making a bunch of chili tommorow and freezing it. The big thing is I don't want to have to spend any time in the kitchen this weekend but want a lot of good stuff to feed my kids since they haven't been together so long. Any suggestions will be appreciated. Mary Curtis--------------------------------------------------------- --------------------------------------------------------- Refd:2139 Refd:2149 kbowdler@tso.cin.ix.net 08/27/96 19:54 72/2 2138 Subject: Re: homecoming meal what about some country green beans to go with the country ham? krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/27/96 19:55 172/4 Subject: burbank's cornbread weren't there some who were going to experiment with jiffy mix and vanilla pudding or cake mix to try and duplicate burbank's cornbread? any results worth sharing? krb --------------------------------------------------------- sblais@tso.cin.ix.net 08/28/96 09:14 395/8 Subject: zucchini I have lots of zucchini and cucumbers right now. I've made bread and muffins wiht the zukes, and tonight I am making rataouille. Any other suggestions on how to cook with zucchini. I've been giving them away left and right, but they are so big that even one can feed a family, and my friends may start running away when they see me! Any good cucumber suggestions are appreciated too! Sandy --------------------------------------------------------- Refd:2143 steveo35@tso.cin.ix.net 08/28/96 09:59 252/7 Subject: Dried Cherrys I was in Northern Michigan early this month and bought a pound of dried cherrys, also called cherry rasins. Mmmmmmm-Mmmmmmmm were they good! Does anyone know if they can be found around greater Cincinnati? I just ate the last handfull! Steve --------------------------------------------------------- Refd:2144 Refd:2150 Refd:2152 Refd:2155 mcurtis@tso.cin.ix.net 08/28/96 11:15 164/3 2141 Subject: Re: zucchini I was just in a restaurant that had fried zucchini ( prepared like fried eggplant sticks). If you are energetic you could do this and freeze them. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/28/96 11:17 137/2 2142 Subject: Re: Dried Cherrys Call Mediterranean Foods on Elder. They have wonderful dried things and I am pretty sure these include dried cherries. Mary Curtis --------------------------------------------------------- Refd:2145 kbowdler@tso.cin.ix.net 08/28/96 15:03 51/2 2144 Subject: Re: Dried Cherrys 'zat next to the wonderful findley market? krb --------------------------------------------------------- jmckee@tso.cin.ix.net 08/28/96 18:18 218/3 1996 Subject: Re: Old Spaghetti Factory THis is belated. But it's real easy. Just lightly brown some butter and toss the hot pasta with it, then grate Mizithra cheese over. Mizithra is available at most Kroger superstores in the cheese area of the deli. --------------------------------------------------------- jmckee@tso.cin.ix.net 08/28/96 18:23 274/4 2076 Subject: Re: irish soda bread??? Oh *BOY* is it worth the effort. I make the true Irish soda bread; just flour, baking soda, salt, and buttermilk. It's swell.... I make a loaf every year for the birthday of a dear friend of mine, a nun of Irish descent. SHe tells me it's the highlight of her birthday! --------------------------------------------------------- jmckee@tso.cin.ix.net 08/28/96 18:26 545/9 2118 Subject: Re: Drying foods Try drying roma or plum tomatoes, cut in half lengthwise. Then blanch them in boiling red wine vinegar for a minute, put them in sterilized jars with some fresh basil, and cover with good quality olive oil. CHeck 'em every day for a week or so, and add oil as necessary to keep 'em covered. In six weeks they're ready to use. I dry mine in the oven -- don't have a dehydrator -- at 200-225 degrees for about 18 hours, or until they're the texture of dried apricots. They freeze well in bags if you don't want to do the vinegar and oil bit. --------------------------------------------------------- jmckee@tso.cin.ix.net 08/28/96 18:30 529/9 2138 Subject: Re: homecoming meal Layer fresh corn cut off the cob with fresh sliced tomatoes in a baking dish. Crumble bacon over it, dot with butter, add a little dry white wine, cover with foil, and bake at, oh, 350 for maybe half an hour. (I don't have the recipe in front of me, but you're good enough to keep an eye on it yourself....). This microwaves nicely.... Or just layer thinly sliced cucumbers and tomatoes with a combination of plain yogurt and sour cream, salt and pepper. A little sliced onion or minced shallots are nice additions.....' --------------------------------------------------------- jmckee@tso.cin.ix.net 08/28/96 18:31 129/2 2142 Subject: Re: Dried Cherrys Kevin, I've seen 'em at the real expensive foodie shops, such as Williams Sonoma.... If you find 'em elsewhere, let us know! --------------------------------------------------------- Refd:2151 kbowdler@tso.cin.ix.net 08/28/96 18:57 51/4 2150 Subject: Re: Dried Cherrys i will!! (but i think you meant steve?) :) krb --------------------------------------------------------- abate@tso.cin.ix.net 08/28/96 19:38 162/3 2142 Subject: Re: Dried Cherrys I saw dried cherries at Jungle Jim's a couple of weeks ago. They were in the produce section ... over the oranges or something if I remember correctly. Anne --------------------------------------------------------- Refd:2153 kbowdler@tso.cin.ix.net 08/28/96 20:14 81/3 2152 Subject: Re: Dried Cherrys my thriftway had dried cherries the other day. not intentionally!!! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/28/96 22:01 1128/15 Subject: mediterranean foods Yep this nice store is by Findlay Market. They have the most wonderful spices in bulk (and the best best prices for spices) in the city. They have wonderful dried apricots and just all kind of goodies. I go there during the week a lot of times so I can park right in front of the place. Then I cross the street to Saigon Market and take in some more wonderful sights and smells. This is the most wonderful place in the world to buy little beautiful Oriental soup bowls for a dollar or two and the plastic spoons. We love to use these bowls for our soup. I have four of them and am now planning on buying more. While you are there pick up a package of instant Dashi. Not only is it marvelous soup but if you want fish broth for anything it is good to have in the house for that. While I was in there on day two different restauranteurs came in to buy a bunch of it for there restaurants. Check out the refrigerated section and if you have ever wanted to buy Maggi Seasoning you get a big bottle at 1/4 the price of the regular groceries. Call first and check on your cherries at Mediterranean Foods. Mary Curtis --------------------------------------------------------- snewmark@tso.cin.ix.net 08/28/96 23:05 313/6 2142 Subject: Re: Dried Cherrys I've seen them at the Biggs on Highland and Ridge in the specialty produce area. Good luck. By the way, Starbucks carries a chocolate bar of milk chocolate, dried cherries and pecans which is terrific. They are made by a candy maker in Detroit (a friend) but are sold under Starbucks label. Susan Newmark --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/29/96 20:19 153/5 Subject: arnold's and greek spaghetti anybody had any luck recreating Arnold's Greek Spaghetti? i know it has bacon (pancetta?) and olives, olive oil... anybody got a recipe? thanks, krb --------------------------------------------------------- Refd:2157 tlcborn@tso.cin.ix.net 08/30/96 00:07 67/1 2156 Subject: Re: arnold's and greek spaghetti I'm pretty sure it has feckle in it too. Just a pinch or two. --------------------------------------------------------- Refd:2158 mcurtis@tso.cin.ix.net 08/30/96 09:03 42/1 2157 Subject: Re: arnold's and greek spaghetti What the heck is feckle? Mary Curtis --------------------------------------------------------- Refd:2160 hlawson@tso.cin.ix.net 08/30/96 15:20 507/8 Subject: Bisquick Cobbler Recipe Does anyone have the Bisquick Cobbler Crust recipe that once was on the Box? You mixed it up and dropped it onto the fruit. I made the recipe from the new Williams-Sonoma catalog but it was a bit buttery and not what I wanted. The Cooks Corner apple peeler and slicer that Sue got me for Christmas(and I forgot about) really does a nice job and isn't really a gimmick. we'll be able to double the amount of applesauce we can this year. Please help if you can on the Bisquick recipe. Thanks, Howard --------------------------------------------------------- Refd:2163 tlcborn@tso.cin.ix.net 08/30/96 15:54 334/5 2158 Subject: Re: arnold's and greek spaghetti Feckle is a rare Greek herb. It grows wild near wetlands. It's picked when the small blue flowers just bloom. It's then dried and soaked in Virgin Olive oil. When you're ready to use it, you drain it from the oil, pat it dry, and chop it up. It has an Anis type flavor and is very strong. That's why you only use a tiny bit. --------------------------------------------------------- Refd:2161 kbowdler@tso.cin.ix.net 08/30/96 16:00 111/3 2160 Subject: Re: arnold's and greek spaghetti i didn't really taste feckle in the spaghetti when i had it last. will have to look for it next time. krb --------------------------------------------------------- Refd:2162 tlcborn@tso.cin.ix.net 08/30/96 16:21 168/3 2161 Subject: Re: arnold's and greek spaghetti It will be hord to spot. When it's cooked, it looks the same as oregano..etc. hard If you take the time to taste the individual spices, you can find it. --------------------------------------------------------- jej@tso.cin.ix.net 08/31/96 14:16 762/32 2159 Subject: Re: Bisquick Cobbler Recipe Howard, Here is a recipe from SO QUICK WITH NEW BISQUICK (c1967) Hope it is the one you are looking for: FRUIT COBBLER 1 can (1 lb. 13oz.) fruit or 3 cups fresh fruit, sweetened, and 3/4 cup water 1 Tbsp. cornstarch 2 Tbsp. cold water 1 Tbsp. butter 1/2 recipe Shortcake dough Heat oven to 400 degrees. Heat fruit (with syrup) in saucepan. Blend cornstarch and water; stir into fruit. Heat to boiling; boil and stir 1 minute. Pour into 2-quart casserole. Dot with butter. Prepare 1/2 Shortcake recipe. Drop dough onto hot fruit. Bake about 20 minutes. Serve warm. 6 to 8 servings. SHORTCAKE DOUGH 2 1/3 cups Bisquick 3 Tbsp. sugar 3 Tbsp. butter, melted and cooled slightly 1/2 cup milk Mix all ingredients with fork to a soft dough John --------------------------------------------------------- Refd:2164 hlawson@tso.cin.ix.net 08/31/96 17:08 144/3 2163 Subject: Re: Bisquick Cobbler Recipe Thank you, John. That is exactly what we wanted. Evidently newer boxes don't have that on it. Thanks for taking the time to help. Howard --------------------------------------------------------- kflan@tso.cin.ix.net 09/01/96 12:15 95/2 Subject: Super Bowl Since the Bengals start today we must prepare for our trip to the Super Bowl. Any recipes? --------------------------------------------------------- Refd:2168 Refd:2170 jmerrill@tso.cin.ix.net 09/01/96 13:35 434/6 Subject: Dried Cherry Recipes I've been reading the postings about dried cherries. I was given a large bag of them and need some ideas to use them. I have some bread machine recipes but there must be some more. The cherries came from the Anderson general store in Lima, Oh. I buy craisins at Jungle Jim and I'll bet they have them too. By the way, thanks, Mary for the dill bread recipe. Very tasty. I made it for lunch at work and the aroma was great! --------------------------------------------------------- kstrom@tso.cin.ix.net 09/01/96 16:08 450/6 Subject: Propane Grilled Salami and Cheese: a True Story! Yesterday just as Mike and I were breaking up camp out at my land, he suddenly had the urge for a hot lunch. I did not want to start a fire in the tipi again so I layered some salami and mozarella on two slices of italian bread, buttered the outside and then grilled it until perfectly brown using his propane torch. He said it was the best grilled sandwich he had ever eaten! (I did it as a joke, but it worked!) Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/01/96 20:53 23/2 2165 Subject: Re: Super Bowl ha ha. Mary Curtis --------------------------------------------------------- kelroy@tso.cin.ix.net 09/01/96 23:26 331/18 Subject: Sweet Potato Souffle 4 cups mashed sweet potatoes 1 cup sugar 2 eggs 1/2 cup milk 1/2 tsp salt 1/3 stick butter or margarine (melted) 1 tsp vanilla mix well pour into buttered pan Topping 1 cup brown sugar 1/2 cup flour 1/3 cup butter or margarine 1 cup pecans Crumble topping evenly over potato mixture. Bake at 350 for 35-45 minutes uncovered --------------------------------------------------------- rtaylor@tso.cin.ix.net 09/02/96 06:32 37/1 2165 Subject: Re: Super Bowl Maybe some kind of "Dream" cake? --------------------------------------------------------- cooker@tso.cin.ix.net 09/03/96 00:00 2499/42 Subject: Meatballs and grills... Hi, Just catching up on a summer's worth of reading and still am not done, but thought I would be able to share my recipe for meatballs to be used in Italian sauce....Ilearned many years ago from my Silcilian neighbor when I lived in Cleveland.........The secret is in the sauce (which is mine) and very slow long cooking........ Lg. (27- to 29 oz.) can tomato paste Lg. (27-29 oz.) can tomato sauce 12 oz. tomato paste (sorry the first line is tomato puree ) 2 T. garlic salt and l tsp. coarse black pepper l tsp. oregano and l tsp. basil 8 oz. can parmesan or romano cheese combined. Meatballs are made with 3# ground chuck In a large pot, empty all tomato sauces. Rinse out the puree and sauce cans with water, each can filled half-way with water. After tomato paste is combined, add 3 cans of water. Mix all the sauces until smooth..(use a whisk). Add 2 T. garlic salt, l tsp. black pepper, l tsp. of oregano and basil (each). (When adding oregano and basil, put into the palm of your hand and rub with both palms. This releases the flavors.) also add about 1/2 of the parmesan cheese into the sauce and stir. Cook on medium heat about l hour, stirring occasionally. MEATBALLS: Roll ground beef into meatballs; drop into slightly boiling sauce. DO NOT STIR YET. Thirty minutes later, stir very carefully (or meatballs will crumble). Turn het to low; cover and cook 2 to 3 more hours (stirring every so often). Cook longer if desired..but do not cook any less...you will end up with bouncing rubber balls. Remove the lid after this time and cook l more hour to thicken. Add a little more garlic salt or powder to taste if necessary. Add drained pasta....mix together lightly and sprinkle with remaining parmesan...I guarantee you that you will have very tender moist meatballs and people will not believe that it was only the flavors of the sauce that gives it the flavor......I've been cooking for my family of 7 children and husband for 29 years now and I cook for all the church functions and weddings, etc.......People will enjoy it....Enjoy....too! !!! Also, this summer we bought an electric grill called Char Grill at Bigg's for $40.....It is wonderful.....it has some sort of plate in it that gives a charcoal flavor and it's a winner with us.....I've only used my gas grill once this summer...The char grill is used at least once if not more per week..... I really enjoy reading this board and hope I can learn some shortcuts and help out myself... Bye for now,. --------------------------------------------------------- cooker@tso.cin.ix.net 09/03/96 06:57 405/6 Subject: Dried Cherries and Mediterranean Foods I know that the Meijer store in Hamilton had the cherries, so I'm not sure if all the stores carry it.... Also for a great selection of Mediterranean foods and items, Jungle Jim's in Fairfield carries them plus a gigantic ethnic and international section with fresh produce for foreign foods...I have taught at their cooking school and they have the widest selection I have seen....Come on up!!!!!!!! --------------------------------------------------------- Refd:2173 kbowdler@tso.cin.ix.net 09/03/96 07:11 116/3 2172 Subject: Re: Dried Cherries and Mediterranean Foods i would like to take some of jungle jim's cooking classes, but i am limited severely by budget constraints. krb --------------------------------------------------------- Refd:2174 cooker@tso.cin.ix.net 09/03/96 09:32 286/4 2173 Subject: Re: Dried Cherries and Mediterranean Foods Sometimes their hour long classes cost in the teens, but I understand....I don't take any either....I just do them and get paid...ha. ha.ha........It's neat store though, I've been shopping there for nearly 19 years...through all the renovations and changes and palm trees, etc.... --------------------------------------------------------- Refd:2175 kbowdler@tso.cin.ix.net 09/03/96 17:56 296/6 2174 Subject: Re: Dried Cherries and Mediterranean Foods oh, don't get me wrong, i LOVE J.J. and would go there once a week if it weren't so far from me, here in NCH. but i get there when i can. great beer and wine selection, cheese, meats are ok, seafood is good, ethnic foods... i love it! i wish he would open one up down near the river! krb --------------------------------------------------------- nkhoury@tso.cin.ix.net 09/06/96 00:47 3271/68 Subject: $250 cookie recipe FWD ********************************************************************* Don't know if this is really a true story, but it sounds like a good recipe... Cookie Lovers, Start heating up your oven! > > This is a true story. Pass it on!!! > > My daughter & I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellen:@that I asked if they would give me the recipe and the waitress said with a small frown, "I'm afraid not." Well, I said, would you let me buy the recipe? With a cute smile, she said, "Yes." I asked how much, and she responded, "Only two fifty, it's a great deal!" I said with approval, just add it to my tab. Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and I remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00." That's outrageous!! I called Neiman's Accounting Dept. and told them the waitress said it was "two-fifty," which clearly does not mean "two hundred and fifty dollars" by any *POSSIBLE* interpretation of the phrase. Nieman-Marcus refused to budge. They would not refund my money, because according to them, "What the waitress told you is not our problem. You have already seen the recipe - we absolutely will not refund your money at this point." I explained to her the criminal statutes which govern fraud in Texas, I threatened to refer them to the Better Business Bureau and the State's Attorney General for engaging in fraud. I was basically told, "Do what you want, we don't give a crap, and we're not refunding your money." I waited, thinking of how I could get even, or even try and get any of my money back. > > I just said, "Okay, you folks got my $250, and now I'm going to have $250.00 worth of fun." I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250.00 cookie recipe from Neiman-Marcus... for free. She replied, "I wish you wouldn't do this." I said, "Well, you shouldhave thought of that before you ripped me off, and slammed down the phone on her. > > So, here it is!!! Please, please, please pass it on to everyone you can possibly think of. I paid $250 dollars for this... I don't > want Nieman-Marcus to *ever* get another penny off of this recipe.... > (Recipe may be halved.): > > $250 DOLLAR COOKIE RECIPE: > > 2 cups butter > 4 cups flour > 2 tsp. soda > 2 cups sugar > 5 cups blended oatmeal ** > 24 oz. chocolate chips > 2 cups brown sugar > 1 tsp. salt > 1 8 oz. Hershey Bar (grated) > 4 eggs > 2 tsp. baking powder > 3 cups chopped nuts (your choice) > 2 tsp. vanilla > ** Measure oatmeal and blend in a blender to a fine powder. > > Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies. --------------------------------------------------------- Refd:2180 Refd:2183 kbowdler@tso.cin.ix.net 09/06/96 16:19 811/20 Subject: kleftiko i think it is greek... i got it out of a really neat cookbook called Step by Step Gourmet. It has at least three pictures for each recipe. At least two taken during the preparation and one of the finished dish. Kleftiko 1 chicken, cut into quarters rub each piece with one quarter of a lemon mix 2 teaspoons oregano, 1 teaspoon salt, and pepper to taste, then rub equally into each piece of chicken thinly slice 1 red onion, then divide equally over each piece sprinkle 2 tablespoons white wine over each piece wrap each piece in aluminum foil (it helps to place the foil under each piece before beginning the above) place in a 325 degree oven for 1 to 1 1/2 hours. serve with rice and white wine. i am serving it with jasmine rice and a chardonnay smells GOOD right now; can't wait to taste it!! krb --------------------------------------------------------- Refd:2179 rtaylor@tso.cin.ix.net 09/07/96 05:21 282/5 Subject: Potato Bread Recip Ok, either it's a really big secret, Kevin had told everyone not to tell me, or no one has any good potato bread recipes for the bread machine. We're having cravings here so if anyone knows of a good recipe, I'm sitting by the bread machine ready to add the ingredients. thx rt --------------------------------------------------------- kbowdler@tso.cin.ix.net 09/07/96 14:21 449/9 2177 Subject: Re: kleftiko had it with arborio rice and chenin blanc, not jasmine rice and chardonnay. it was very good. i also did some research and found that kleftiko means "stolen" in greek. seems that bandits who wanted their position in the wilderness to remain secret would cook their food wrapped up, so the aroma wouldn't escape. that is where the name comes from! also, it is from the same root as our word kleptomaniac. thought someone might like yo know. krb --------------------------------------------------------- hlawson@tso.cin.ix.net 09/08/96 14:26 187/3 2176 Subject: Re: $250 cookie recipe FWD I wish I had started counting years ago how many times this story has gone around in chain letters, recipe exchanges and the internet but as you say the recipe might be good. Howard --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/08/96 15:40 842/22 Subject: potato Bread I have been behind in my mail because my son was home for a week from the Far East and we have spent the week working on my computer--Windows 95, sound, etc. It is coincidental that I have been making potato bread all week using a small packet of dried potato flakes that cost about 50cents. This recipe is from my West Bend Breadmaker Instruction Booklet. Potato Bread for the breadmake 9 ounces (1 cup plus 2 Tablespoons) water 3 cups Bread Flour 1/2 cup Instant Potato Flakes 1 1/2 Tbs Dry Milk 1 1/2 Tbs Sugar 1 1/2 teaspoons salt Butter or Marg. 1 1/2 Tbs cut into 4 pieces 2 tsp active dry yeast or 1 1/2 tsp fast rise yeast Put in the breadmaker according to your instructions. I'll bet this recipe would be a good candidate for putting in the regular oven and spritzing the oven with water to get a good crust. Mary Curtis --------------------------------------------------------- Refd:2184 cblockso@tso.cin.ix.net 09/08/96 19:42 524/7 2176 Subject: Re: $250 cookie recipe FWD This recipe has been circulating for years. It is definately one of those urban folklore things. Several years ago (when I first saw this recipe) I made a batch. They were good. Not terrific- but edible. I would never make these cookies again because there are too many terrific cookie recipies out there and not enough time to bake and eat them all!!! Life is to short to waste time with plain old "good" cookies. Toll House chocolate chip cookies are much better than the cookies this $250 cookie recipe makes. --------------------------------------------------------- Refd:2188 rtaylor@tso.cin.ix.net 09/08/96 21:53 66/1 2182 Subject: Re: potato Bread Thank you Mary!!!! and Kevin and Tim do not get any!!!!!!! rt --------------------------------------------------------- Refd:2185 kbowdler@tso.cin.ix.net 09/09/96 14:49 26/2 2184 Subject: Re: potato Bread what did I do?!?! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/09/96 20:38 1201/24 Subject: nice and easy rolls I was at the Library tonight to check out some of my favorite cookbooks. Well I always get different ones than I planned on. I wanted to check out Caprial's Cafe, and I couldn't find it. But I found one that I couldn't resist. It is the Black Family Reunion Cookbook. The recipes sound good, and the only thing I find wrong with it is that in order to make editing it easier (I guess) all the recipes use Crisco (and usually butter flavor). Well I need to try to change the recipe, and sometimes you can't but this one sounded like a real keeper. Nice and Easy Rolls 2 cups self-rising flour 1 cup milk 1/4 cup regular mayonaise 1 Heat oven to 425 f. Grease 12 (about 1 1/2 inch) muffin cups 2 Combine flour, milk and mayonnaise in medium bowl. Stir just until dry ingredients are moistened. Divide dough equally between muffin cups. 3. Bake at 425 for 20 minutes. Serve warm or at room temperature. I think I would spray the muffin pans with Pam just to be sure they come out easily. Isn't it interesting that these rolls don't have salt in them? I can't wait to try them after I get some self-rising flour. Flour and eggs are still the best food bargains in the US. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 09/09/96 22:15 894/13 Subject: Corn Bread/Muffin update A while back we were all talking about replicating restaurant style corn muffins and perhaps experimenting. This is what I did tonight: I took one package of Jiffy cornbread mix and one package of Jiffy yellow cake mix and follwowing the directions on both boxes I put the resulting mix into one bowl. According to my family, they were the best yeat but I still have a way to go. My next try will be adding vanilla pudding and a little oil, but half my family is no fat so that will not go over too well. In re this trial however my no fat veggie critical teen thought the muffins were so good they had to have butter in them! So, a start.... PS The yield was 12 muffins and I baked them @ 375: this was a compromise from the box instructions. Both boxes said they would yield 12 muffins -- IMPOSSIBLE! I also filled the tins up almost to the top so they would have nice caps. --------------------------------------------------------- becks@tso.cin.ix.net 09/10/96 11:49 588/13 2183 Subject: Re: $250 cookie recipe FWD I first heard this recipe about 10 years ago as a Mrs. Fields $250 cookie recipe. However, when I made it we all thought it was the best cookie in the world! It was so wonderful. It's expensive to make and very, very high in fat, etc., but it was delicious. No, I haven't made it often, it's easier, quicker and cheaper to follow our favorite chocolate chip cookie recipe which is from the Betty Crocker cookbook. We don't like the Tollhouse recipe from the package at all. I just wanted to put in my two cents towards the worth of this recipe... it was great. Becky Schneider --------------------------------------------------------- steveo35@tso.cin.ix.net 09/12/96 09:04 737/14 Subject: Hunter Needs Help To: /rec/sports/outdoors/campinbb Msg #: 2484 Size: 577/10 From: tcass (Traber Cass) On: 09/10/96 23:33 Subject: Tough Meat I'm wondering if there are any cooks out there. I have about 10 packages of meat left from an elk I shot 2 years ago (2 years ago today in fact). Of course, all the steaks and roasts are gone, leaving the neck and ribs mainly. Seems like no matter how I prepare this stuff, it turns out tough. I've tried stir-fry, crock pot, dutch oven, BBQ, frying, and it is always tough. I realize neck meat is this way, but is there any way to tenderize it some? Some times it has been so tough I threw it out. I hate that kind of waste. Any suggestions would be appreciated. TC --------------------------------------------------------- Refd:2192 snewmark@tso.cin.ix.net 09/12/96 10:22 234/5 Subject: Hazelnuts I was delighted to see 1 lb packages of chopped hazelnuts (Diamond) at the Hyde Park Krogers. This is the first time I've seen them around here and wanted those who like and use them to know they are available. Susan W. Newmark --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/12/96 14:56 951/13 Subject: re: Hunter Needs Help I think the longest you can keep meat frozen and have it be of good quality is one year. Some meat shouldn't even be kept that long. You can probably make soup out of this just keeping the broth for the most part. Since you really need to get rid of it I would suggest getting a big pot and cooking up the broth and then add it to your soup. If you have too much give it away, but definitely get it out of your freezer or it will make you nuts thinking about it. Unfortunately sometimes we do have to waste stuff. About five years ago my son-in-law found a deer that had been hit by a car. He brought it home and butchered it and wrapped it up and put it in my freezer. There it sat for a year. I wasn't about to eat it--for one thing I didn't know how it really died, for another thing I don't like venison at all. I wound up taking it to a local dumpster and I am big on ecology, but sometimes that is what we have to do. Mary Curtis --------------------------------------------------------- elle@tso.cin.ix.net 09/13/96 23:50 78/2 2189 Subject: Re: Hunter Needs Help I think the animals frequently the dumpster may be pleasantly surprised! --------------------------------------------------------- elle@tso.cin.ix.net 09/13/96 23:51 109/4 Subject: Request - cookies! I would like a simple recipe - it's for chocolate no-bake cookies - the kind made with oatmeal. Thanks! --------------------------------------------------------- Refd:2201 becks@tso.cin.ix.net 09/13/96 23:56 1236/23 Subject: freezer time We get a side of beef every year from my parents' farm and every year I clean out the freezer right before we get the new beef, and try to round up all the old beef packages to use first..... never really works out that way, but it sure sounds good. Anyway, I routinely come across roasts, etc., that are 2-5 years old. Five year old frozen roasts does NOT taste as good as fresher meat; however, two and three year old meat doesn't seem any different at all to me. I would think the elk is still fine to use. Another thing I remember hearing is that even though they RECOMMEND you use freezer meat within a year, it is for Maximum Freshness.... it's not like it is going to make you sick to eat it, it just maybe doesn't have its full flavor, etc. With regards to this being elk instead of corn-fed beef, the toughness would have a lot to do with the age of the animal. My father has found with deerhunting that though all those points make a nice trophy, the ones that have the most have lived the longest and they don't live the longest by being tenderfeet but by being tough . I agree with Mary in the soup/broth idea. Even if you don't eat that part of meat, you have USED it, it is not wasted. Becky Schneider --------------------------------------------------------- lindast@tso.cin.ix.net 09/14/96 07:36 51/2 Subject: Convection Ovens Does anyone know about convection ovens? Linda --------------------------------------------------------- Refd:2196 Refd:2203 abate@tso.cin.ix.net 09/14/96 10:15 290/6 2195 Subject: Re: Convection Ovens I put in a convection oven when I remodeled my kitchen a few years ago. I also have my "old" oven. I don't use it for everything, but I love the ability to make an entire batch of cookies at one time. It really does well with breads and rolls as well. What do you want to know? Anne --------------------------------------------------------- Refd:2198 tcass@tso.cin.ix.net 09/14/96 20:51 322/7 Subject: thanks for info Thanks Mary and Becky for the info. I hadn't thought about the broth idea. I'll give that a try. Becky, you're right about the points making a nice trophy and the meat being tough along with that. It's been a good trade off though. Just some of it got a little too tough to handle. Thanks again for the help. TC --------------------------------------------------------- lindast@tso.cin.ix.net 09/14/96 23:21 362/6 2196 Subject: Re: Convection Ovens Well, my stove is dying and I wanted a new one. It is built in sort of; the oven is on top and the burners pull out drawer style. I thought about having built in burners and mounting a convection oven on top. Would I hate it for my only oven? It is just a thought. I havent looked into it or even looked if I could replace mine with something similar. Linda --------------------------------------------------------- kbowdler@tso.cin.ix.net 09/15/96 13:38 108/3 Subject: black bean burrito there is a good recipe for a black bean burrito in the enquirer today. it is from petersen's cafe. krb --------------------------------------------------------- mdonovan@tso.cin.ix.net 09/15/96 15:12 129/3 Subject: CA Pizza Kitchen Does anyone have the California Pizza Kitchen CB? There is a recipe I would be grateful to have for Chicken Tandoori Pizza. --------------------------------------------------------- cblockso@tso.cin.ix.net 09/15/96 19:36 556/16 2193 Subject: Re: Request - cookies! Is this the recipe you wanted? No-Bake Chocolate Oatmeal Cookies 2 1/2 cups granulated sugar 2 Tablespoons unsweetened cocoa powder 1/2 cup margarine or butter 1/2 cup milk 1 teaspoon vanilla extract 1/2 cup creamy peanut butter 3 cups quick-cooking rolled oats, uncooked I a medium saucepan, combine sugar, cocoa, margarine and milk. Bring to a boil; boil for 1 minute. (Use a timer and don't overcook). Stir in vanilla, peanut butter and oats; mix thoroughly. Drop by spoonfuls onto waxed paper. Let cool. Makes about 3 dozen cookies. --------------------------------------------------------- cblockso@tso.cin.ix.net 09/15/96 19:40 603/17 Subject: Another Chocolate Oatmeal Cookie Here's another chocolate oatmeal cookie recipe: Instant Chocolate Oatmeal Cookies 3 cups quick-cooking rolled oats, uncooked 1 teaspoon vanilla extract Dash of salt 1 cup chopped pecans 2 cups granulated sugar 1/2 cup evaporated milk 1/2 cup butter or margarine 2 Tablespoons unsweetened cocoa powder In a large bowl, combine oats, vanilla and salt. Stir in pecans. In a medium saucepan, combine sugar, evaporated milk, butter and cocoa. Bring to a boil. Remove from heat; stir in oats mixture. Drop mixture by teaspoonfulls onto waxed paper. Let cool. Makes 3 to 4 dozen cookies. --------------------------------------------------------- wwick@tso.cin.ix.net 09/16/96 07:35 1562/25 2195 Subject: Re: Convection Ovens Convection ovens are great, they can help you wth your bakery prodction, that is, you can bake two or more pans at a time, while getting uniform doneness. In my business we sell commercial convection ovens, and for the most part this handy piece of equipment has become the backbone of most institutional kitchens. The convection oven is also excellent for roasting meats, as the moving air seals the exterior giving you juicier roasts, with higher yields. Cookies, cakes, & pies work beautifully. However meringue pies need to bake with the fan at a "low" or "off" position until it sets. Muffins can be tricky also, to get the desired mushroom shape, you need to start muffins with the fan off, and generate the maximum vertical rise, then lateer in the bake cycle you bring on the fan to "cap" off or set the risen batter. There are some Rules of thumb that you should be aware of when converting standard recipes to convection based recipes. #1 Reduce oven temperature by 50F #2 Reduce bake time by 30% #3 Convection ovens bake better, but they aren't perfect. In multi-pan bake-offs the top pan may brown slightly faster than the bottom pan. This occurs commercially when baking 4 pans or more at a time. Stick with two pan max in a home oven, and keep the racks more to the center. You get reflected heat off the ceiling of the oven, and this speeds browning . Finally, if things don't seem to be baking evenly it means you are trying to bake at too high of temperature. Ease the thermostat back 25F, and try again, usually that clears it up. Have fun --------------------------------------------------------- Refd:2204 lindast@tso.cin.ix.net 09/16/96 10:31 120/4 2203 Subject: Re: Convection Ovens Thank you so much. You told me almost everything I wanted to know. I can shop with some knowledge now. Thanks Linda --------------------------------------------------------- Refd:2205 wwick@tso.cin.ix.net 09/16/96 19:16 219/3 2204 Subject: Re: Convection Ovens Good luck shopping, I don't know that you will find the exact configuration that you wanted, but i do know that I have seen some nice double wall ovens and some single wall ovens, that you can get from Amana or GE. --------------------------------------------------------- Refd:2206 kstrom@tso.cin.ix.net 09/16/96 23:07 409/6 2205 Subject: Re: Convection Ovens My mom, when she was alive, elected a convection oven over a microwave. She bought hers at a garage sale of all places... so, a message from her from beyond?!: don't limit your options! From a more practical position, I do know that all of the appliance centers have a "back room" where you can buy stuff that has been gently dented or whatever in shipping but still functions like new. Kristina --------------------------------------------------------- Refd:2207 rwhitney@tso.cin.ix.net 09/17/96 06:48 747/10 2206 Subject: Re: Convection Ovens I have a GE combination convection and regular oven - you choose which you want to use by pushing the desired button. As for muffins, I LOVE my convection oven for muffins, I never had to do anything special with the fan. Some of you know that I make muffins 4 dozen at a time because Mike says the homemade bran muffins are what has kept him healthy since diverticulitis attack years and years ago. I do still also have the original oven that was in the kitchen before remodeling, but I find myself using the convection oven more and more. It does help to know how to change time & temp of favorite recipes. The combination oven does give best of both worlds, but I think the oven itself is a tad smaller - the whole turkey may not fit? --------------------------------------------------------- Refd:2208 Refd:2221 lindast@tso.cin.ix.net 09/17/96 08:36 175/4 2207 Subject: Re: Convection Ovens The turkey is what bothered me. But I cook a turkey maybe twice a year. But if I know all these things before I shop a slick salesman (of saleswoman) cant trick me. Linda --------------------------------------------------------- Refd:2222 mdonovan@tso.cin.ix.net 09/17/96 11:03 3307/85 Subject: Chicken Tandoor Pizza Here is the recipe passed on to me by Patricia from her sister in law. Can't wait to try it! If you have the guys address here is the Tandori recipe. Dont know if it just came out (the cookbook) I went into the Pizza Kitchen to eat and it was on the counter...only 14.95. Anyway maybe you could forward it on and tell them if they want the crust recipe I could sent that also. Copy right on the cookbook is 1996 MAKES 2 9-inch pizzas Tandoori Chicken Pizza Tomato Yogurt Curry 1 tsp. olive oil 1 tsp. minced fresh garlic 1/2 cup diced or chopped (canned tomatoes) 1 tsp. chopped fresh ginger 1/8 tsp. cumin 1 tsp. garam masala (a spice available at Indian markets) 1/4 tsp. minced fresh jalpeno pepper (the seeds contain the "HOT") 1/4 cup chicken stock (preferably homemade) 1/4 cup low-fat plain yogurt 1 tsp. cilantro 1 TBLS. unsalted butter Tandoori Chicken 1 tsp. chopped fresh ginger 1 tsp. minced fresh garlic 1/2 tsp. minced fresh jalapeno peper 2 TBLS. tandoori past (avaiable at gourmet specialty stores and Indian markets) 2 TBS. low To make Tandoori Chicken: 2. Combine first 5 ingrediants through yogurt. Coat the chicken breast with the resulting mixture. (Plastic gloves will prevent your fingers from turning red). Pour the butter over the marinating chicken breasts. grill and chill thoroughly. Slice d mozzarella cheese 2 TLBS. chopped fresh cilantro 1/2 Major Grey's mango chutney (available in gourmet markets) To make the Tomato-Yogurt Curry: 1. Heat garlic in olive oil over medium heat until it becomes translucent. 1-2 minutes. Add next 7 ingrediants (through yogurt); reduce heat and boil the mixture unitl all excess liquid has evaporated, approx. 3 minutes. Turn off burner and quickly blend in cilantro and butter; set aside To make Tandoori Chicken: 2. Combine first 5 ingrediants through yogurt. Coat the chicken breast with the resulting mixture. (Plastic gloves will prevent your fingers from turning red). Pour the butter over the marinating chicken breasts. grill and chill thoroughly. Slice the chilled chicken into 1/8-inch thick slices and set aside in the refrigerator. To make the pizza: 4. Place the pizza stone in the center of the oven and preheat to 500 deg.F for one hour before cooking the pizzas. 5. Use a large spoon to spread 1/4 cup Tomato-Yogurt Curry evenly over the surface of the prepared pizza dough within the rim. Place slices of yellow and green squashes over the sauce-do not overlap. 6. Cover the sauced area with half the mozzarella and distribute half the sliced Tandoori Chicken evenly over the cheese. 7. Transfer the pizza to the oven; bake until the crust is crisp and golden and the chees at the center is bubbly; 8-10 minutes. Carefully remove the pizza from the oven and sprink 1 TBLS. chopped fresh cilantro over the top. Slice and serve, accompanied by mango Chutney. 8. Repeat with remaining ingredients for a second pizza (the 2 pizzas may be prepared simultaneously if you are careful in placing th pizzas at the opposite corners of your pizza stone. -----FORWARDER'S COMMENTS: Saw your message on the recipe board and forwarded it to my sister-in-law who has the cookbook - she in turn sent the recipe back to me so I am now forwarding it to you. ======================================== --------------------------------------------------------- Refd:2213 Refd:2250 kstrom@tso.cin.ix.net 09/17/96 11:38 240/4 Subject: Vigo Red Beans and Rice I lived in New Orleans about 23 years ago and so was thrilled to find this quick treat on the shelves at my local supermarket. Only problem is that my family said it tasted too smoky. Does anyone have any other alternatives? Kristina --------------------------------------------------------- Refd:2211 Refd:2216 lindast@tso.cin.ix.net 09/17/96 12:33 255/5 2210 Subject: Re: Vigo Red Beans and Rice I have used this and also found it too smokey. I dont remember what I did. If it had a separete packet of spices I only uses part of it or sifted some off if it was mixed in. Im not a lot of help, but at least I know what you are talking about. linda --------------------------------------------------------- Refd:2212 kbowdler@tso.cin.ix.net 09/17/96 16:26 62/11 2211 Subject: Re: Vigo Red Beans and Rice too smoky? don't burn it so much. just joking! krb --------------------------------------------------------- meg@tso.cin.ix.net 09/18/96 22:11 261/8 Subject: Fruit Pizza I was at a shower and there was this AMAZING fruit pizza there. It had a brownie for the "crust", some kind of cream cheese icing, and all kinds of fruit on top. I would love to have the recipe for it. Does anyone know what I'm talking about? TY *meg* --------------------------------------------------------- Refd:2217 Refd:2223 gmueller@tso.cin.ix.net 09/18/96 23:25 367/8 Subject: Praline Cheesecake Every year I make some type of cheesecake for a picnic at this time of year. In the past, the most popular has been an Oreo (tm) cookie cheesecake. This year, though, I had hoped to throw in a praline cheesecake, but I'm not certain what ingredients are necessary. Can anyone help or give any helpful tips? Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- Refd:2219 nkhoury@tso.cin.ix.net 09/19/96 00:34 91/2 2210 Subject: Re: Vigo Red Beans and Rice Try Fantastic Foods New Orleans Red Beans and Rice. It is gooood - I'll gar run tee. --------------------------------------------------------- Refd:2220 rtaylor@tso.cin.ix.net 09/19/96 05:42 531/7 2214 Subject: Re: Fruit Pizza I don't have that recipe but I make one using a using sugar cookie dough (the kind in the refrigerator section). You spread it out in a pizza pan and bake as directed on the instructions. Let it cool, spread cream cheese and then arrange fruit in circles starring w/ a cherry in the middle, kiwi, mandarin oranges, pinapple chunks, strawberries, blueberries, peaches...etc. use you imagination. It's a really pretty recipe as well as tastey. Once I made it for a baby shower and put the little Teddy Grahams around the edge. --------------------------------------------------------- mdonovan@tso.cin.ix.net 09/19/96 13:12 5011/102 Subject: CA Pizza Kitchen Crust Here is the crust recipes as shared by Patricia. To: /mail/md/mdonovan Msg #: 876 Size: 4988/93 From: pfrancis (Patricia I Francis) On: 09/18/96 23:49 Subject: Re: California Pizza Kitchen Crust FORWARDED FROM: /mail/pf/pfrancis(#277) From:ckfrancis@aol.com Re:FORWARD FROM: /rec/hobby/recipe/bb(#2213) From:jgraf(Joseph Graf) NOTE: the mixing and handling of the 2 types of dough are essentially identical except the honey-wheat tends to rise more slowly. Basic Pizza Dough (makes dough for 2 9-inch Pizzas) 1 tsp. yeast 1/2 cup plus 1 TBLS. warm water (105 Degrees to 110 Degrees F) 1 1/2 c. bread flour or all purpose flour 2 tsp. sugar 1 stp. salt 1 TBLS. extra virgin olive oil plus 1 tsp for coating. Honey-Wheat Pizza Dough (makes dough for 2 9-inch Pizzas) 1 tsp yeast 1/2 cup plus 1 tsp. warng the dough; knead for 5 minutes. When done the dough should be slightly tacky (that is, it should be barley beyond sticking to your hands). 1/2 c whole wheat flour 5 tsp. clover honey 1 tsp. salt 1 TBLS. extra virgin olive oil plus 1 tsp for coating. To Make the Dough 1. Dissolve the yeast in the water and set aside for 5-10 min. Be sure that the water is not hot; temp. of 120 degrees F and above will kill the yeast, and your dough will not rise. 2. Mixing by hand. Place the dry ingrediants in a 4-6 quart mixing bowl; -form a nice round ball and return it to the same bowl; cover again with the clear food wrap. Place the bowl in the frig overnight, covered airtight. 5. About 2 hours before you are ready to assemble your pizza, remove the dough from the frig. Use a shaclean surface; be e slightly tacky (that is, it should be barley beyond sticking to your hands). 3. Lightly oil the dough ball and the interior of a 1 quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal air tight. Set aside at room temparature (70-80 deg.) to rise until double in buld; about 1 1/2 -2 hours. 4. (The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become.) Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with the clear food wrap. Place the bowl in the frig overnight, covered airtight. 5. About 2 hours before you are ready to assemble your pizza, remove the dough from the frig. Use a shaclean surface; be sure to seal any holes by pinching or rolling. 7. Place the newly formed dough balls in glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish air-tight with clear food wrap. Set aside at room temp. until the dough balls have doubled in size (about 2 hrs.) They should be smooth and puffy. To stretch and form a dough for pizza: 1. Sprinke a med. dusting of flour over a 12x12 in. clean smooth surface. Use a metal spatual or dough scraper to carefully remove a dough ball from the glass caserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface. 2. Use your hand or a rolling pin to press the dough down forming a flat circle about 1/2 in. thick. Pinch the dough between your fingers all around the edge of circle, firming a lip or rim that rises about 1/4 in. above the center surface of the dough. You may cont. this outward stretching motion of the hands until you have reached a 9 in. diameter pizza. To Dress the pizza; 1. Lightly sprinkle cornmeal semonlina or flour over the surface of a wooden pizza peel. Arrrange the stretched dough over the floured peel surface. Work quickly (following one of the pizza recipes) to dress the pizza so that the dough won't become soggy or sticky from sauces and toppings. 2. When you are ready to transfer the pizza to the pizza stone in the preheated oven, gerienced at handling the pizza and the peel, you may test jerk to verigy that the pizza will come easliy off the peel. If the dough doesnt move freely, carefully lift the edges of the doug I would suggest going to a cooking store if you do not know what a peel is. -----FORWARDER'S COMMENTS: would you please forward this to the recipe board - I only know how to forward to an individual - not to a board - thankse front of the stone.* Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don't attempt to move the pizza unitl is has begune to set (about 3 minutes). The peel can be lid under the pizza to move it or remove it. * Once you become experienced at handling the pizza and the peel, you may want to take advantage of more of the surface of the pizza stone to cook more than one pizza at a time. I would suggest going to a cooking store if you do not know what a peel is. -----FORWARDER'S COMMENTS: would you please forward this to the recipe board - I only know how to forward to an individual - not to a board - thanks --------------------------------------------------------- abate@tso.cin.ix.net 09/19/96 14:47 316/7 2215 Subject: Re: Praline Cheesecake I made a really good one a couple of years ago. It probably came from a magazine. It had a graham cracker crust, caramel topping, pecans and something swirled in the batter. It was very much like a cheese cake. There were also pecans in the crust. If this sounds interesting, I'll dig it out tonight. Anne --------------------------------------------------------- Refd:2251 kbowdler@tso.cin.ix.net 09/19/96 15:44 173/4 2216 Subject: Re: Vigo Red Beans and Rice everything i hvae tasted that was made by fantastic foods lives up to their name, even their instant hommus! so go out and try some fantastic food products, folks!! krb --------------------------------------------------------- wwick@tso.cin.ix.net 09/20/96 17:33 157/3 2207 Subject: Re: Convection Ovens I saw the Amana wall convection oven yesterday, it measures16"h x 19"w x 17"d which is the same as most std. wall ovens, so it should take a 20# bird ok --------------------------------------------------------- wwick@tso.cin.ix.net 09/20/96 17:39 576/8 2208 Subject: Re: Convection Ovens Don't worry about the turkey. I have literally cooked hundreds of turkeys in convection ovens, they come out beautiful. Now, I have std. wall ovens, they heat buy conduction ( no fan) not convection ( with a fan). I do my turkeys at 325F until the the thing in the bird comes up. What i would do if i had a convection oven is do my first bird at 275F and cut the cook timwe by about 30%. A 20 # bird takes 4 hrs. stuffed, so I would feel comfortable checking the bird after 2 hours and 40 min. (160 min.) . You probably will get a perfect bird, trust the oven. They work. --------------------------------------------------------- wwick@tso.cin.ix.net 09/20/96 17:45 487/11 2214 Subject: Re: Fruit Pizza Nations restaurant News predicted that "dessert" pizzas were going to be the next hot thing, about 6 months ago. It never happened, Americans say pizza is an entree, a meal, but not a DESSERT! What really will be hot in the next year is 1). Wrapped sandwiches ( in pita or wrapped like a burrito) 2). BBQ any way you like it. Getting back to your dessert pizza, make it like a regular pizza, put ther ingredients on cook until crust is to the correct degree of doneness, enjoy!!!! --------------------------------------------------------- Refd:2228 kbowdler@tso.cin.ix.net 09/20/96 19:45 180/5 Subject: lavash a man i teach with who is married to a lebanese woman gave me some lavash bread. anybody else eat lavash bread? how do you eat it? with what? it looks like tortillas... krb --------------------------------------------------------- Refd:2225 Refd:2226 tlcborn@tso.cin.ix.net 09/20/96 20:29 214/3 2224 Subject: Re: lavash If it looks like a tortilla, slather some "smushed" beans on it, throw some kind of meat on it, lettuce, sour cream, cheese, and whatever else is laying around, then roll it up, and eat! Ta-Da, problem solved! --------------------------------------------------------- wwick@tso.cin.ix.net 09/20/96 20:49 411/6 2224 Subject: Re: lavash If I'm not mistaken traditionally it was used like a utensil, break off enough in your hand, then use the bread to grab bits of meat, etc. If this is the case I think I'd make a savory lamb stew, serve it up in bowls, use the bread to scoop it up, like a mini gyro, to mop my bowl etc. Fill in the the rest of the dinner with whatever you felt like, but i think that was the traditional way of eating this. --------------------------------------------------------- Refd:2227 kbowdler@tso.cin.ix.net 09/20/96 22:30 299/6 2226 Subject: Re: lavash thanks for the info. incidentally, i made the bean burrito recipe from petersen's cafe that was in the enquirer last weekend last night. it was kind of bland. needed meat. i had spices, cheese, sour cream, salsa on it. just needed the taste of an animal to "flesh" it out. pun intended. krb --------------------------------------------------------- abate@tso.cin.ix.net 09/21/96 15:32 209/4 2223 Subject: Re: Fruit Pizza Does anyone remember the great fruit pizzas that Zino's used to have? People seldom ordered them because there was a warning on the menu that they took 20-30 minutes to bake. They were good though. Anne --------------------------------------------------------- Refd:2229 kstrom@tso.cin.ix.net 09/21/96 19:52 78/2 2228 Subject: Re: Fruit Pizza No, but the ones at Pomadori's (Pomi's) in Clifton are great.... Kristina --------------------------------------------------------- Refd:2236 proffitt@tso.cin.ix.net 09/22/96 23:35 93/2 Subject: Chedder Biscuts Does anyone have the recipe for chedder biscuts served at Red Lobster? They are great!!! --------------------------------------------------------- Refd:2233 kstrom@tso.cin.ix.net 09/23/96 11:05 112/2 2232 Subject: Re: Chedder Biscuts Is this new to Red Lobster? For years all they had were garlic biscuits... tell us more, please! Kristina --------------------------------------------------------- Refd:2234 proffitt@tso.cin.ix.net 09/23/96 19:00 210/3 2233 Subject: Re: Chedder Biscuts I think they are delicious!!! Hope someone has the recipe. I do not know how long they have been surving them. Red Lobster has had them the last few times we have been there. Someone please get the recipe. --------------------------------------------------------- Refd:2235 rtaylor@tso.cin.ix.net 09/24/96 05:52 43/1 2234 Subject: Re: Chedder Biscuts The recipe may be on the Bisquick box. --------------------------------------------------------- meg@tso.cin.ix.net 09/24/96 16:46 113/5 2229 Subject: Re: Fruit Pizza do you know what to do with the icing? She said it was cream cheese, but it didn't taste like it. TY *meg* --------------------------------------------------------- Refd:2237 kstrom@tso.cin.ix.net 09/24/96 22:47 159/3 2236 Subject: Re: Fruit Pizza Maybe cream cheese softened with a little sugar mixed in, and maybe an egg? This is what most pastries like "cheese pockets", etc., have in them. Kristina --------------------------------------------------------- Refd:2238 meg@tso.cin.ix.net 09/24/96 23:18 38/1 2237 Subject: Re: Fruit Pizza do i just cook it in a pizza pan? --------------------------------------------------------- stoneraa@tso.cin.ix.net 09/25/96 10:12 114/2 Subject: Sun-Dried Tomatoes My sister wants to make her own sun-dried tomatoes. Does anybody know how she could do that? Thanks, Aquila --------------------------------------------------------- Refd:2240 kbowdler@tso.cin.ix.net 09/25/96 11:07 186/5 2239 Subject: Re: Sun-Dried Tomatoes i have read that you can leave them in a 200 degree oven for a few hours to dry them out, then pack them in oil. of course, that wouldn't be SUN-dried! but i heard it works ok.. krb --------------------------------------------------------- Refd:2245 karlis@tso.cin.ix.net 09/25/96 17:30 78/2 Subject: Chicken Wings anyone ???????????? Need good recipe for chicken wings. PLEASE HELPME Thankyou : Linda Karlis --------------------------------------------------------- Refd:2242 lindast@tso.cin.ix.net 09/25/96 17:45 317/6 2241 Subject: Re: Chicken Wings anyone ???????????? This is one thing I have done. You take a package of dry Hidden Valley Ranch dressing, mix it in melted butter, add hot sauce to taste. Dip the wings in an bake in oven til they are brown and crisp. I heard on the news this morning that 12 wings have 1000 calories and 30 grams of fat. Ruined my whole day. Linda --------------------------------------------------------- Refd:2243 kbowdler@tso.cin.ix.net 09/25/96 21:07 901/23 2242 Subject: Re: Chicken Wings anyone ???????????? the recipe on the bottle of Durkee Red Hot Sauce calls for: 2 1/2 lbs. wings 1/4 cup Red Hot Sauce 1 stick butter or margarine Fry wings in oil, until crispy. Coat with sauce and toss. I haven't made this, but a cooking buddy of mine swears by this recipe. I have used the Hot Wing mix I bought in the store in the meatloaf mix aisle. I like the flavor, but you coat the wings with the spice mix then put into a roasting bag and roast in the oven. Problem is that the wings don't get crispy, they stay pretty soft on the outside. But I am too lazy to do it the other way. When I get a wings craving (about once or twice a month) I got to Buffalo Wings and Rings or BW3. i go to the one in NCH or the one at Forest Fair Mall (my fave.) alternate vegetarian chicken wing recipe from VM: carrot sticks celery sticks dip vegetables into hot sauce and think of a chicken while eating. krb --------------------------------------------------------- Refd:2244 cooker@tso.cin.ix.net 09/25/96 21:36 1147/16 2243 Subject: Re: Chicken Wings anyone ???????????? I, too, have used the Durkee recipe and they are delicious......but another way that I do is to spray your cookie sheet with I Can;t Believe It's Not Butter spray and line up your chicken wings next to each other........Sprinkle with garlic salt, seasoned or coarse black pepper, a little cayenne pepper, seasoned salt and then spray the butter spray on top.....it has 0 grams of fat in it so that helps when you realize how fattening the wings really are.....Bake at 400 Degrees for about the first 30 min. or so ( until they are beginning to crunch).. use a metal spatula to loosen and turn down to 350 degrees and bake for another 30 - 45 minutes.......meanwhile in a microwave proof bowl mix a 3-4 oz. bottle of hot sauce (preferably Durkee) with 1/2 stick margarine.........When the chicken is all done......drain on paper towels to get excess grease off and dip each wing in the solution and warm on another cookie sheet in the oven until your ready to eat......you may want to leave some of the wings without the sauce for those who don't like it.....save the remaining sauce for those who want to add more...... And then enjoy....... --------------------------------------------------------- stoneraa@tso.cin.ix.net 09/26/96 08:32 167/3 2240 Subject: Re: Sun-Dried Tomatoes Thanks very much for the reply. Sounds worth a try. She would be interested in any recipes for dried tomatoes (whether actually dried by the sun or not). Aquila --------------------------------------------------------- snewmark@tso.cin.ix.net 09/26/96 09:20 246/8 Subject: Lemon Poppy Seed Cake Does anyone have a recipe for a light textured lemon poppy seed cake. I've tried three lately and all were very dense. I've had this cake out in much lighter versions and would like to create the same at home. Thanks Susan W. Newmark 333 --------------------------------------------------------- Refd:2343 karlis@tso.cin.ix.net 09/26/96 17:03 134/4 Subject: Thank You ?????????????????????????????? I want to thank all of you {lindast-kbowdler-cooker} for all the responces I recived and the recipes. Thanx, Linda Karlis --------------------------------------------------------- bstatman@tso.cin.ix.net 09/26/96 18:36 537/16 Subject: Red Lobster Cheese Biscuits This recipe was posted on the Eat-L mailing list in August. 2 cups Bisquick prepared baking mix 2/3 c milk 1/2 c shredded cheddar cheese 1/2 c butter or margarine, melted 1/4 t garlic powder Heat oven to 450. Mix baking mix, milk, & cheese until a soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto an ungreased cookie sheet. Bake 8 - 10 minutes or until golden brown. Mix butter & garlic powder. Brush garlic mixture over warm biscuits before removing from cookie sheet. Serve warm. Yield: 12. --------------------------------------------------------- Refd:2249 kstrom@tso.cin.ix.net 09/28/96 10:50 178/3 2248 Subject: Re: Red Lobster Cheese Biscuits Thanks! I am going to test them out on my clan tonight with a big pot of soup since they always seem to like bread and soup/stew when there is a chill in the air. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/28/96 20:29 1173/16 2209 Subject: Re: Chicken Tandoor Pizza Hi, everyone. I have just returned from a 2-week trip to Charleston, W.Va where I have been taking care of my daughter and her four children while she had surgery and moved. I have missed everyone so much. I brought a little bit of the suburb of Cross Lanes back with me in the form of Leo a six-month old stray cat that the children loved so much. While I have 2 golden retrievers, Dolly the cat, and Donald the cockatiel, I couldn't leave this little bundle of pride to the mercies of anonymous letters and starvation. He followed those little girls around like a dog and just was begging to belong to someone. I had to be the one but I will sleep better tonight and so will my husband. I want to remark on the many delicious recipes that have been posted since I have been gone. I am especially anxious to try the chicken tandoori pizza. I love this kind of chicken and really would like to thank the person who forwarded it. I may not even make a pizza with it, but just the chicken itself. I love Indian food and would like the recipe for that wonderful, wonderful rice pudding stuff that they serve at the Indian restaurant in Montgomery. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/28/96 20:33 466/6 2219 Subject: Re: Praline Cheesecake If you make praline cheesecake you may want to know that the Mediterranean Market sells pralines in the nut section. I want to pick some up, and use them in something wonderful. They are not just pecans, but they are called pralines. Maybe they are pecans that are coated with sugar or something. Now that I am back on my own turf I will whip over there and check them out. They would be good to have in the house for topping desserts as well. Mary Curtis --------------------------------------------------------- Refd:2252 becks@tso.cin.ix.net 09/28/96 23:20 1086/19 2251 Subject: Re: Pralines Somewhere, in one of my cookbooks, I KNOW I have a recipe for making pralines. If I recall, it's almost like a toffee, cooked, and then stirred with the pecans and dropped to cool. UDF used to have pralene pecan Homemade Brand ice cream but they have dropped it. It was my absolute favorite, and one of the few non-chocolate things I loved. Butter pecan is definitely not as yummy. Also, I wanted to ask, regarding cheesecakes: Whenever I make a cheesecake it gets a crack in the middle (grand canyon sized). It doesn't look really appealing. It happens with various recipes, various flavors, various sizes, various crusts, various baking times, various methods of cooling, etc., always a huge crack. What am I doing wrong? Does anyone have a wonderful recipe that is consistently good? I have a great recipe for a lemon one with a wonderful lemon glaze. It always gets eaten up but there's the big crack in the middle. We also love chocolate chip and chocolate chocolate chip. I would like a recipe for raspberry cheesecake. Please help me. THanks Becky Schneider --------------------------------------------------------- Refd:2253 abate@tso.cin.ix.net 09/29/96 11:49 582/10 2252 Subject: Re: Pralines I must guess that you have never been to New Orleans. They have several brand name stores that make pralines. They do it out in the open so that you can watch. It is like a toffee or sugar syrup. The pecans are added at the end and then they are dropped to form large circles, about 5 inches across. They're great, but really sweet. On my last trip to New Orleans (several years ago), I noticed that they started adding flavors like coffee or butterscotch, etc. They are all good enough to bring home in the luggage. It's sort of like salt water taffy at the beach. Anne --------------------------------------------------------- sblais@tso.cin.ix.net 09/29/96 14:18 186/5 Subject: vanilla beans We are about to embark on making Kahlua. The only ones I've seen are at Thriftway and Kroger, and are a major cost. Where else would be good to buy even a single bean? Thanks, Sandy --------------------------------------------------------- Refd:2257 kstrom@tso.cin.ix.net 09/29/96 23:26 160/2 Subject: Cracks in Cheesecake I have the same problem too, so I second the plea for help. What I have done to date is just load the topping on so no one can see the crack(s). Kristina --------------------------------------------------------- Refd:2258 kstrom@tso.cin.ix.net 09/29/96 23:34 493/7 Subject: Sugared Pecans Every year during the holiday saeson a friend of mine makes these as gifts. I think they might work for the applications we have been discussing and are so simple. No specific recipe: all she does is melt some butter and add cinnamon sugar to a bag of whole pecans and then bakes them in a slow oven like you do with home made Chex Mix. Sometimes she adds just a tad of hot sauce for a cajun taste. Now that I think of it, this might be what was originally asked about..... Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 09/29/96 23:36 230/4 2254 Subject: Re: vanilla beans Try a local Health Food Store or as always, Jungle Jim's. Kristina PS The beans from these sources are longer and fresher than those found bottled in the franchised markets. Also, I do have some mail order places, email.... --------------------------------------------------------- Refd:2270 Refd:2290 gmueller@tso.cin.ix.net 09/30/96 00:03 264/6 2255 Subject: Re: Cracks in Cheesecake Have you tried leaving them in the oven when they're done? Just turn the heat off and leave the oven door ajar. I did that with my last cheesecake, and I think that it may have greatly reduced the cracks. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- Refd:2259 kstrom@tso.cin.ix.net 09/30/96 09:33 242/4 2258 Subject: Re: Cracks in Cheesecake My experience is that the cracks happen during the baking process, not after it is finished. But perhaps leaving the cake in the oven would cause the cracks to close up? I have no clue, and I will try your suggestion. Thanks, Kristina --------------------------------------------------------- Refd:2267 becks@tso.cin.ix.net 09/30/96 12:02 1114/20 Subject: pralenes and cheesecake cracks Anne, do the pralines from New Orleans get hard, or are they soft and chewy like salt water taffy? (It is making my mouth water to type this!) I know the recipe I have turns out hard and crunchy, though the coating on the pecans is just that, a coating, not so much as say, the candy on peanuts in peanut brittle. My big problem is that NO ONE in my family likes nuts except me. So, I'll eat the whole thing myself. Re: Cheesecake: I have wondered if it cracks because I bake it too long. You're supposed to insert a knife and when it comes out clean, it's done, kind of like pumpkin pie. My cheesecakes seem drier than the ones I eat in restaurants. I love the creaminess of those. It seems to take longer for the knife to come out clean than the recipe calls for. Am I overbaking them? I will try the cool it in the oven method. What I feel like doing is making pralene pecans, then throwing them in home-made ice cream and making a cheesecake with them, too. How much will I gain if I eat a gallon of ice cream and a whole cheesecake? (Sorry to bring up fat and calories....) Becky Schneider --------------------------------------------------------- Refd:2262 becks@tso.cin.ix.net 09/30/96 12:08 209/6 Subject: off subject/quilting/sewing I know this isn't the place, but where can I find out if there is a quilting or sewing discussion on TSO? (I'm afraid there isn't one.) Does anyone know of anything comparable? Thanks Becky Schneider --------------------------------------------------------- Refd:2263 abate@tso.cin.ix.net 09/30/96 13:32 448/12 2260 Subject: Re: pralenes and cheesecake cracks I will start from the concept of peanut brittle. They are softer than peanut brittle, but not chewy like taffy. HAve you ever had maple cream candy? They are a bit like that or even like maple sugar candy. There is definitely a base of sugary "stuff" sticking the nuts together. Actually it's mostly sugar with just some nuts. Is that better? (p.s. I have tried to make them myself--not like the original, but a close substitute) Anne --------------------------------------------------------- lindast@tso.cin.ix.net 09/30/96 13:33 160/3 2261 Subject: Re: off subject/quilting/sewing I would be interested in that too Becky. I've been doing a lot of sewing in the past few weeks. And I've made about ten quilts on the sewing machine. Linda --------------------------------------------------------- Refd:2264 mcurtis@tso.cin.ix.net 09/30/96 15:45 207/3 2263 Subject: Re: off subject/quilting/sewing There is in the making a home arts type of list that should be on line shortly. Quilting, sewing would certainly be appropriate on such a list. I will check and see how it is progressing. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/30/96 16:59 511/12 Subject: Microwave Pralines Microwave Pralines 1 1 lb. box light brown sugar 1 Tbsp butter 2 Tbsp light corn syrup 2 cupc chopped pecans 1 cup whipping cream Combine brown sugar, corn syrup, and whipping cream in 8 cup measuring cup. Cook by microwave (HIGH setting) 13 minutes. Then add butter and chopped pecans. Beat candy mixture until creamy. Drop by teaspoonfulls onto waxed paper or pour into 8 x 8 x 2 inch buttered pan and cut into squares. This recipe is from my church cookbook. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/30/96 17:58 975/23 Subject: Woodford Pudding Woodford Pudding 1/2 c butter 1 tsp soda 1 c white sugar 1/2 c buttermilk 1 c flour 1 tsp cinnamon 1 c seedless blackberry jam 3 eggs, slightly beaten Cream butter and sugar add eggs and mix. Dissolve soda in milk and add jam, flour, and cinnamon. Bake in greased loaf pan 325 F 40-50 minutes. Serve with Bourbon Sauce Bourbon Sauce: 1/2 c butter pinch salt 1 c white sugar 1 c whipping cream, heated 4 egg yolks 1/2 c bourbon In double boiler, cream butter and sugar; beat in egg yolks and salt. Slowly add hot cream and stir until thickened. Then add bourbon. Serve warm. This recipe came from my church cookbook, and I can't wait to try it. It sounds wonderful. It may be rich, but what the heck you can eat vegetarian tomorrow, and you don't eat it every day. ENJOY. Mary Curtis --------------------------------------------------------- gmueller@tso.cin.ix.net 09/30/96 18:32 185/5 2259 Subject: Re: Cracks in Cheesecake Perhaps lower the temperature just slightly and bake for a few extra minutes, too. I'm not certain if that will help, though. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- Refd:2271 mcurtis@tso.cin.ix.net 10/01/96 12:07 906/16 Subject: pickled eggs pickled eggs 8 small hard boiled eggs, 1 bay leaf peeled 6 whole cloves 1 cup of white vinegar 1 teaspoon of salt 1 tablespoon of sugar 1/4 tsp Tabasco Sauce 1 can (16 ounces) of juice 1 small onion, sliced from a can of beets 1/2 tsp of black pepper 1 clove of garlic, quartered Put the eggs in a sterilized quart jar. Put all the other ingredients into a 1-quart saucepan and heat to boiling over medium heat. Cook for 3 minutes at a simmer. Pour the hot liquid over the eggs and let them cool. Put the jar with the lid on tight into the refrigerator and let it stand at least 48 hours before serving. Serve whole or sliced. Makes an excellent garnish for other dishes. Keeps for up to 2 weeks in the refrigerator. Mary Curtis --------------------------------------------------------- Refd:2269 kstrom@tso.cin.ix.net 10/01/96 22:41 335/5 2268 Subject: Re: pickled eggs Mary, are you from Pennsylvania? This recipe is the precise one that I got from a woman who owned a restaurant/bar near Kunkletwon in the Poconos, where I lived for a while in the late 60's. She always had a glass gallon jar of pickled eggs on the counter. For anyone who has never tried these: they are great! Kristina --------------------------------------------------------- sblais@tso.cin.ix.net 10/02/96 23:26 118/5 2257 Subject: Re: vanilla beans Kristina, Thank you. I found a health food store up the street, and tomorrow we start on our Kahlua (yum!) Sandy --------------------------------------------------------- wwick@tso.cin.ix.net 10/03/96 18:55 783/11 2267 Subject: Re: Cracks in Cheesecake Unlike a regular cake mix, a nicely cooked cheescake, is done, but still very dense. The cracks are caused by steam, in the center, coming through the top of the cake, which has set and is much cooler. A regular cake has the neat little pores that allow the steam to escape, without disturbing the cake, the finished product is a lot lighter. So what do you do, I think you should bake the cake at lower temperature, say 275F, and I think the idea of turning off the heat & cracking the door is good also. My wife makes wonderful cheescake, still gets the cracking near the center, I guess that's why they make cream cheese topping! or blueberry topping! or strawberry topping! Keep trying until you get it right ....eat the mistakes.... one can never have "too much" cheescake! --------------------------------------------------------- Refd:2272 becks@tso.cin.ix.net 10/03/96 23:12 122/4 2271 Subject: Re: Cracks in Cheesecake Does your wife have a lot of different recipes or one favorite? Would she care to share it? Thanks Becky Schneider --------------------------------------------------------- Refd:2288 cblockso@tso.cin.ix.net 10/04/96 19:22 1226/25 Subject: Buttermilk Pralines I saw this recipe in the November copy of Woman's Day magazine: Buttermilk Pralines 2 cups granulated sugar 1 cup packed light-brown sugar 1 cup buttermilk 1 stick (1/2 cup) unsalted butter, cut in pieces 2 Tablespoons light corn syrup 2 cups (8oz.) pecans, toasted and coarsely chopped 1. Grease 3 cookie sheets 2. Bring sugars, buttermilk, butter and corn syrup to a boil in a medium saucepan over medium heat, stirring occasionally. Boil 8 minutes or until a candy thermometer registers 230 degrees F (or when a small amount of syrup dropped into very cold water forms a 2-inch thread). Add pecans and stir 10 seconds or until bubbling subsides. Return to a boil and boil 5 minutes or until thermometer registers 240 degrees F (or when syrup dropped into very cold water forms a soft ball, which flattens when removed.) Remove from heat (take extra care not to spatter the hot sugar mixture) and stir vigorously 3 minutes or until mixture thickens and turns from clear to opaque. 3. Working quickly, drop tablespoonfuls at least 1 inch apart onto prepared cookie sheets. (Stir briefly over low heat if mixture gets too thick). Cool completely. Store in airtight containers with waxed paper between layers. --------------------------------------------------------- rwhitney@tso.cin.ix.net 10/04/96 21:02 310/5 Subject: Recipe files How do you all keep your TSO recipes? I have this pile of printouts fluttering through various cookbooks . . . do you handcopy everything into your own file or onto cards? Is there a way to transfer recipes from here into some kind of a data file? does anyone recommend a recipe database manager thing? --------------------------------------------------------- Refd:2275 cooker@tso.cin.ix.net 10/04/96 21:28 71/1 2274 Subject: Re: Recipe files That's a great idea.....I would be interested in having these too. --------------------------------------------------------- cblockso@tso.cin.ix.net 10/05/96 18:08 1816/44 Subject: Cookies & Politics Just like four years ago- Family Circle magazine has published the cookie recipies of Hillary Rodham Clinton and Elizabeth Dole. If you haven't seen them, here they are: Clinton's Chocolate Chip Cookies 1 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup solid vegetable shortening 1 cup light brown sugar, firmly packed 1/2 cup granulated sugar 1 teaspoon vanilla 2 eggs 2 cups old-fashioned rolled oats 1 (12oz) package semisweet chocolate chips Preheat oven to 350 degrees. Grease baking sheet. Combine flour, salt and baking soda on waxed paper. Beat together shortening, sugars and vanilla in a large bowl with an electric mixer until creamy. Add eggs, beating until light and fluffy. On low speed, gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded measurinhg teaspoonfuls onto greased baking sheet. Bake 8-10 minutes or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove to wire rack to cool completely. Makes 90 cookies. Dole's Pecan-Roll Cookies 1 cup (2 sticks) margarine, at room temperature 1/4 cup powdered sugar, plus additional for coating baked cookies 1 Tablespoon cold water 1 teaspoon vanilla 2 cups all-purpose flour 2 cups pecan pieces Preheat oven to 275 degrees. Grease baking sheet. With mixer on medium speed, beat together margarine and 1/4 cup powdered sugar in medium-size bowl until smooth and creamy. Beat in water and vanilla. On low speed, gradually beat in flour. Mix in pecans with wooden spoon or by hand. With floured hands, roll 2 teaspoons of dough for each cookie into datelike shapes. Place on greased baking sheet. Score top of each cookie lenghwise with knife. Bake for 45 minutes. Roll in powdered sugar while still warm. Makes about 40 cookies. --------------------------------------------------------- Refd:2277 Refd:2279 nkhoury@tso.cin.ix.net 10/05/96 19:49 67/1 2276 Subject: Re: Cookies & Politics Where is Perot's recipe for Fruitcake with Extra Nuts? --------------------------------------------------------- Refd:2278 syl@tso.cin.ix.net 10/05/96 21:00 112/2 2277 Subject: Re: Cookies & Politics I was waiting for the punchline myself! Instead I read what looks like two very good cookie recipes!! --------------------------------------------------------- cooker@tso.cin.ix.net 10/06/96 14:58 292/6 2276 Subject: Re: Cookies & Politics Dole's pecan cookie recipe is really another name for Russian tea cakes or Wedding Cookies or Snowballs......I've seen it under various names for years. I, myself, being from the Ukrainian background always used Russian Tea Cakes..They're great whatever name they come under.... Georgia --------------------------------------------------------- jmooter@tso.cin.ix.net 10/06/96 17:50 93/2 Subject: Vegetarian recipes I am interested in ethnic vegetarian dishes. E-mail me one or two. Thanks, John(jmooter) --------------------------------------------------------- Refd:2284 hlawson@tso.cin.ix.net 10/06/96 21:39 502/8 Subject: Cute Story I went into the local grocery Sat and bought a small German Chocolate Cake because i was just hungry for something sweet. It was my only purchase and the about 17 year old young man said to me, "Got a sweet tooth today, huh?" and I said, "Yes, I'd had it for days". "Well, he said,, "You should have bought flowers and gone home and told your wife she could bake you any cake she wanted." So I said,"I didn't know if that would work after 37 years of marriage." Maybe I ought to try it. Howard --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/07/96 09:49 517/7 Subject: recipe software Sierra has a program for recipes that is supposed to be good for importing and exporting. Mealmaster is highly recommended by a lot of people. I downloaded mine but have not ued it because I have not figured out yet how to access it after it was downloaded (my problem and not a big deal). However for the amount of good press it has had it is probably worth the money to purchase it from them. Supposedly it is available from Sam's for as little as $5.00. I will look into it and let you know. Mary Curtis --------------------------------------------------------- Refd:2283 mcurtis@tso.cin.ix.net 10/07/96 10:46 879/13 2282 Subject: Re: recipe software I have Windows 95 now so I am now able to access my Mastercook program that I downloaded from the www. I am going to play around with it today so that I can use it as it should be used. I have hundreds of recipes in different places on printouts. I used to try to put those in a notebook and did manage to have success, but you really have to keep up with it. I bought a big notebook and dividers which I labelled appetizer, main dishes, etc. Then I would print out the recipe and put it in the right section. It is very doable, and if you don't want to use the computer to store your recipes that works if you are an organized person. I think if you are really organized you buy those little cloth ring hole things and put on the printout after you have punched it (I have a 3-hole paper punch). I'll keep you apprised on my success with the Mastercook. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 10/07/96 23:13 461/7 2280 Subject: Re: Vegetarian recipes I understand the "ethnic" part of your query, but wonder what sort of vegetarian fare you are seeking: lacto-ovo, or vegan, or macrobiotic? If you go back through the files on this board you will find some marvelous offerings. The one that comes to mind instantly is Nicholas Khoury's "Swedish Wheatballs". In addition, many of the recipes, though not labelled as such, are veggie. Kristina PS If you get any good ones via email, please share! --------------------------------------------------------- sblais@tso.cin.ix.net 10/08/96 09:05 908/14 Subject: bulk spices I am getting together with some friends in the next few weeks to work on some Christmas projects, and we will be needing a few cups of cinnamon. Is there any place here in Cinti to buy bulk cinnamon that will be used in crafts (cinnamon ornaments) and some baking? I have a membership at Sam's, but I've never bought that kind of thing there, not sure if they carry it. BTW, the low fat digest had some recommendations about gifts from the kitchen, and more than one person recommended the book "The Perfect Mix" as a source. I got it from the library, and it is wonderful. If anyone is interested, I'll get the author's name and info (the book is upstairs where I've been drooling over it). The theory is that you can give food gifts, but also that you can make "mixes". Drink mixes, bread mixes, soup mixes, rice mixes, etc. to package up creatively and give. Watch out world, this will be fun! Sandy --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/08/96 12:15 431/6 Subject: bulk spices Cinnamon comes in a 1 lb jar at Sam's and is $4.00 a pound. Bulk may be cheaper. It seems as though I remember some talk about a cooperative of some kind in North College Hill where such a thing could be bought. Maybe someone else remembers that place, I don't have an Ohio Yellow Pages, and the Kentucky one is pathetic for its lack of information. Check also with Squeri's, but theirs will also be in a jar. Mary Curtis --------------------------------------------------------- Refd:2287 cooker@tso.cin.ix.net 10/08/96 13:05 342/5 2286 Subject: Re: bulk spices You can get large containers of spices at Biggs (Forest Fair)..brand name Gel Superior.....packed by Gel Spice Co., Inc. for instance imported basil leaves are in a 5 oz. container......this is about 8 inches high or and other spices are in the same size container, but their wts. would be different depending on the spice itself...... --------------------------------------------------------- Refd:2289 wwick@tso.cin.ix.net 10/08/96 17:21 940/27 2272 Subject: Re: Cracks in Cheesecake This is my wifes favorite cheescake recipe, that you asked for; sorry it took so long to respond, I was on the road. Cheese Cake crust: 1/3 pound graham crackers crushed 1/4 cup sugar 1/2 cup butter, melted cake: 24 oz. cream cheese, softened 4 eggs 1 1/2 cups sugar 4 teaspoons vanilla 2 teaspoons lemon juice topping: 1 cup sour cream 3 1/2 tablespoons sugar 1 teaspoon vanilla Mix the crust ingredients & press into ungreased 12" spring form pan. Beat cream cheese in bowl, add eggs, sugar , vanilla, & lemon juice. transfer mixture into spring form pan. Bake 30 miutes @ 350F, then cover with aluminum foil and bake 10-15 minutes more. Remove from oven & cool 5-10 minutes. Mix the topping ingredients. Spread topping over cake. Bake 10 minutes longer Allow to cool & then refrigerate for at least 5 hours or overnight. It serves 10. it freezes great, it tastes good! ENJOY --------------------------------------------------------- Refd:2295 sblais@tso.cin.ix.net 10/08/96 20:05 85/3 2287 Subject: Re: bulk spices Thanks for the tips; I'll get out this weekend and see what I can find :) Sandy --------------------------------------------------------- jmckee@tso.cin.ix.net 10/09/96 13:57 1443/19 2257 Subject: Re: another use for vanilla beans I use the beans to make my own vanilla extract. Get a clean glass bottle, 2 oz. or so; I used the empty bottle from the last store-boughten' vanilla I had. Take one vanilla bean and slit it in half *lengthwise* to expose the hundreds of shiny black seeds (this is where the flavor really is). THen cut it into a few short sections crosswise and put the sections in the bottle. Add pure grain alcohol (for good vanilla extract), brandy (for really good vanilla extract), or cognac (for terrific vanilla extract) to the bottle, filling it not-quite-full. Cap tightly, shake, and leave for a couple of weeks. Soon you'll have pure vanilla flavor, rather than vanillin, an artificial flavor that even so-called "pure" vanilla extracts at the supermarket use. Even the grain alcohol version is better than anything you can buy commercially, and all three versions will factor out as being cheaper, since you can re-use the bean twice; just refill the bottle when it's empty and leave it alone for a couple of weeks again. The version with cognac, however, is far, far superior to anything I have ever used. It's fragrant and flavorful, plus there's an added benefit. Cognac has a slight leavening property, so using this vanilla extract makes cake, cookies, etc. just a bit lighter. My theory is that the cognac interacts with whatever makes the baked good puff -- baking powder, yeast, eggs, whatever -- to produce a slightly lighter product. --------------------------------------------------------- Refd:2291 abate@tso.cin.ix.net 10/09/96 17:39 260/6 2290 Subject: Re: another use for vanilla beans WOW! I love that recipe. I have always used whatever dind of alcohol I had handy when I run out of vanilla, but I never thought of really making my own. I'm going to do this from now on. Did you read this somewhere or just happen upon it yourself? Anne --------------------------------------------------------- Refd:2292 Refd:2305 mcurtis@tso.cin.ix.net 10/09/96 17:48 796/11 2291 Subject: Re: another use for vanilla beans Wow, I, too, thank you for this recipe. I am going to pick up a vanilla bean tonight. Now that autumn is here I am going to really cook some fun stuff. I am making a sourdough starter even as we speak it is bubbling away. It is made with grapes. I will wait and see how it does before I give you any more details about it, but I'll tell you right now. It smells wonderful!. This past weekend I was in Pensylvania Dutch country and everywhere you went they sold sourdough buckwheat cakes (actually they were in West Virginia near Morgantown). It seems the ones I ate (which were fantastic) were not the real thing according to the old-timers around there. They were supposed to be sour just like their name. So this starter sounds as if it would please them. We'll see. Mary Curtis --------------------------------------------------------- Refd:2294 kbowdler@tso.cin.ix.net 10/09/96 21:31 383/13 Subject: bailey's irish cream i am going to make some this weekend. the recipe: 1 cup whiskey, any kind 3 eggs 1 1/2 cups whipping cream (do not whip) 1 can Eagle brand condensed milk 1 1/2 tablespoons chocolate syrup 1/8 teaspoon vanilla extract blend all ingredients in a blender for one minute. it will separate, so keep the unused portion in the blender in the fridge, then blend again before use. krb --------------------------------------------------------- Refd:2296 Refd:2299 mcurtis@tso.cin.ix.net 10/09/96 22:27 563/8 2292 Subject: Re: another use for vanilla beans I went to Jungle Jim's tonight and bought a vanilla bean. The young woman at the cash register coul not believe that I was going to spend $4.59 for that one bean. Appartently she checks out all the purchases. She thought it was so funny that I did that and then I bought Milwaukee Best Beer which is like the cheapest in the house. But I do need to know how much liquid should be used for the bean. It says on the Spice Island jar that one inch of vanilla bean equals 1 tsp of vanilla extract. I would guess that it is about 8 inches long. Mary Curtis --------------------------------------------------------- Refd:2309 becks@tso.cin.ix.net 10/10/96 01:51 481/12 2288 Subject: Re: Cracks in Cheesecake Thanks for the recipe, I just printed it out to try SOON! Also, I think I may have noticed a factor that may contribute to my cheesecakes cracking. This recipe calls for a 12" cheesecake pan. I have always used a 9" cheesecake pan and approximately the same amount of ingredients. This makes my cheesecakes thicker (taller) and if it was spread out over 12" it would not be as tall, but it may bake more evenly and not crack. I have to get a pan. Thanks Becky Schneider --------------------------------------------------------- Refd:2300 sblais@tso.cin.ix.net 10/10/96 09:03 122/4 2293 Subject: Re: bailey's irish cream Yum! How long will this Bailey's keep? Hard to imagine unused portions just lying around, but I'll ask anyway! Sandy --------------------------------------------------------- Refd:2298 snewmark@tso.cin.ix.net 10/10/96 12:05 125/6 Subject: Another Try Does anyone have a light textured lemon poppyseed cake recipe??? I sure would appreciate it! Many thanks Susan Newmark --------------------------------------------------------- kbowdler@tso.cin.ix.net 10/10/96 16:36 137/4 2296 Subject: Re: bailey's irish cream mine lasted until the next night? honestly, the alcohol should keep it fairly long, but i would not try longer than a week. krb --------------------------------------------------------- kstrom@tso.cin.ix.net 10/10/96 17:29 170/3 2293 Subject: Re: bailey's irish cream Is it Eagle Brand Sweetened Condensed Milk? There's abig difference between condensed (evaporated) milk and that which is sweetened..... Sounds terrific, Kristina --------------------------------------------------------- Refd:2301 wwick@tso.cin.ix.net 10/10/96 18:38 99/2 2295 Subject: Re: Cracks in Cheesecake that's a real possibility, maybe you had to over bake just to get the center to set. Have fun. --------------------------------------------------------- kbowdler@tso.cin.ix.net 10/11/96 09:29 86/2 2299 Subject: Re: bailey's irish cream i typed the recipe exactly as i had it given to me from somebody i work with. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 10/11/96 23:52 90/3 Subject: olestra my family and i have become a test family for pringles with olestra. pray for us. krb --------------------------------------------------------- Refd:2303 Refd:2304 Refd:2306 nkhoury@tso.cin.ix.net 10/12/96 08:51 115/2 2302 Subject: Re: olestra Is it true, pringles with olestra will not be sold in bars? Fear of loose stools is the stated reason. --------------------------------------------------------- kstrom@tso.cin.ix.net 10/12/96 11:25 967/14 2302 Subject: Re: olestra/test family Kevin, if I were you I would decline to participate, but that is just me. When my 2nd daughter was born she was extremely asthmatic. Because of her condition the docs (who could do nothing about it) asked if we would try out some new meds with her. After the first dose she began projectile vomiting and I called the hospital to say NO. They were upset, but it did not matter to me. Her asthma "mysteriously" went away within a short time. I know this sounds like a bit of a diversion, but in fact it is not. My position is that with any new product that is to be ingested (eaten), whether it is a food, a vitamin, a supplement or even medicine, I am willing if i am curious to try it myself, but not involve family members, especially the kids. On the other hand, if you decide to go through with this experiment, let us know what your experience is. I think it will be educational, especially since olestra is quite controversial. Kristina --------------------------------------------------------- jmckee@tso.cin.ix.net 10/14/96 16:24 675/13 2291 Subject: Re: another use for vanilla beans >WOW! I love that recipe. I have always used whatever dind of alcohol I had >handy when I run out of vanilla, but I never thought of really making my own. >I'm going to do this from now on. >Did you read this somewhere or just happen upon it yourself? > >Anne I'd love to take credit....But actually, I first discovered this method in one of my absolute favorite cookbooks, _The Heritage of Southern Cooking_ by Camille Glenn (published by WOrkman Publishing). It's a charming book, and nothering Ms. Glenn has ever said has been proved wrong by me....I need to buy a new copy for my personal library, since my kitchen copy is getting rather raggedy and worn.... --------------------------------------------------------- jmckee@tso.cin.ix.net 10/14/96 16:25 221/6 2302 Subject: Re: olestra >my family and i have become a test family for pringles with olestra. >pray for us. >krb Kevin, I started to pray the rosary for you, but I got as far as "Hail Mary, full of...." and could go no further....... --------------------------------------------------------- Refd:2307 kbowdler@tso.cin.ix.net 10/15/96 17:25 48/3 2306 Subject: Re: olestra thanks for the prayers. gotta RUN! krb --------------------------------------------------------- sblais@tso.cin.ix.net 10/19/96 20:22 198/5 Subject: pumpkin cake Last Sunday, in the Enquirer food section, there was a recipe for pumpkin cake. I got enthusiastic and recycled my paper before cutting out the recipe. Does anyone else have this recipe? Sandy --------------------------------------------------------- dean@tso.cin.ix.net 10/20/96 11:07 135/2 2294 Subject: Re: another use for vanilla beans Wow $ 4.59 for 1 vanilla bean Check out Mediterranean Imports In Findlay Mkt Vanilla beans are only $ 1.59 . & much closer than JJ --------------------------------------------------------- becks@tso.cin.ix.net 10/21/96 10:34 1699/52 Subject: pumpkin cake recipe Here's last week's Enquirer pumpkin cake recipe; Grand Champion Pumpkin Cake 3/4 cup shortening 1-1/2 cups granulated sugar 3 eggs 1-1/2 cups solid pack pumpkin 1 cup buttermilk 2-3/4 cups all-purpose flour 1 tablespoon baking powder 1-1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/4 teaspoon ground allspice 1/8 teaspoon ground ginger 1/8 teaspoon pumpkin pie spice SNOW FROSTING 1/2 cup shortening 1/2 cup softened butter 2 egg whites* 1 teaspoon vanilla 4 cups powdered sugar Preheat oven to 350 degrees. Grease and lightly flour two 9-inch round cake pans. Beat shortening and sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. In separate bowl, combine pumpkin and buttermilk. Sift dry ingredients together and add alternately with pumpkinmixture to creamed mixture, beating well after each addition. Pour evenly into prepared pans. Bake 40 to 45 minutes, or until wooden pick inserted in center comes out clean. Cool cake layers in pans on rack 10-15 minutes. Loosen edges with kife and remove cake to racks to cool. To make frosting, beat shortening and butter together in large bowl until light and fluffy. Add two egg whites* and vanilla; mix until blended. While mixing, gradually add powdered sugar and continue beating until fluffy. Frost and assemble cake layers. *The U.S. Dept. of Agriculture advises against using uncooked eggs in recipes. Baking experts recommend using a pasteurized egg substitute or powdered egg whites, available at specialty bake shops. I haven't made this, but I also hadn't thrown out last week's paper yet, so this was in answer to the request. Becky Schneider --------------------------------------------------------- Refd:2311 cblockso@tso.cin.ix.net 10/21/96 11:22 611/10 2310 Subject: Re: pumpkin cake recipe Sharon Jones who made the prize winning cake is a good friend of my mother (who lives in Circleville Ohio- home of the Circleville Pumpkin Show). The Enquirer article stated that Sharon wasn't going to give out the secret ingredient to her cake recipe. If I find out the ingredient (my mother said she would ask Sharon)- I'll let you all know. Sharon made the cake for my wedding and it was unbelievably good. Since I was at the Circleville Pumpkin Show this past weekend- I picked up their souvenir pumpkin recipe book. If I get time tonight- I'll post some of the "best of the Pumpkin Show" recipes. --------------------------------------------------------- cblockso@tso.cin.ix.net 10/21/96 20:06 764/22 Subject: Pumpkin Recipes Anyone interested in some pumpkin recipes? I received a paper listing 90 pumpkin recipes when I was at the Circleville Pumpkin Show. I'd be glad to post some of these. Some of the more "unusual" recipes are: Dinner in a Pumpkin Pumpkin Pickles Pumpkin Black Bean Turkey Chili Pumpkin Flan Pumpkin Burgers Pumpkin Fudge Pumpkin Risotto Pumpkin Chili Creamy Pumpkin Soup Critters in the Hay (with popcorn) ........ in addition to pumpkin pie, cake, cookies, bread, muffins, pancakes, fritters, cheesecake, etc. Anyone interested? To tell you the truth- I ate some pumpkin pie, pumpkin fudge, a pumpkin fried ear, a pumpkin burger and some pumpkin ice cream on Saturday and I don't think I want to eat anything with pumpkin in it for the rest of the week. --------------------------------------------------------- gmueller@tso.cin.ix.net 10/22/96 20:56 667/13 Subject: Baking Ammonia I have a recipe for Lebkuchen Cookies that requires a small ammount of baking ammonia. A friend with pharmaceutacal connections discovered that it was at one time used as a leavening agent and is also the active ingredient in smelling salts. It is chemically known as ammonium bicarbonate. Does anyone know if it is possible to substitute baking soda or powder and if so, whether it is a 1:1 tradeoff? My recipe calls for letting the dough stand for one week, presumably to allow the ammonia to leach out of it and give time for leavening. Would soda or powder need to stand for anywhere near that long? Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- Refd:2314 Refd:2345 tlcborn@tso.cin.ix.net 10/22/96 22:27 371/5 2313 Subject: Re: Baking Ammonia This doesn't have anything to do with ammonia, I hit the wrong key. What are Star Fruits? I see them in all the grocery stores? What do you do with them. Yes, I know you obviously eat them. do you just peel them, and eat? Or do you cook them? I want one of these, but if it's disgusting, I don't want to waste my $$. I think I want one, because it's different. --------------------------------------------------------- Refd:2315 kbowdler@tso.cin.ix.net 10/22/96 22:34 65/2 2314 Subject: Re: Baking Ammonia is it star anise? an oriental spice shaped like a star? krb --------------------------------------------------------- Refd:2323 sblais@tso.cin.ix.net 10/23/96 08:11 517/10 Subject: dehydrators I'm hoping to get a food dehydrator for Christmas, but I'm investigating which ones are good. I don't need commercial strength, and I do have a small kitchen. Does anyone have a dehydrator they are happy with, that they would recommend. Did you get it mail order or an appliance-type store? Also, I may be buying someone a waffle iron for Christmas (Appliance time!). I've been following the discussion on low fat list on good irons. Anyone here in Cinti have a preference on waffle irons/brands. Thanks! Sandy --------------------------------------------------------- Refd:2330 lisamcc@tso.cin.ix.net 10/23/96 08:17 249/7 Subject: ?Spooky or Scarey Halloween Foods? I am posting this for a friend who will be hosting a Halloween party for her 10 year old. She is looking for some spooky or scarey foods to serve -- nothing to kill! anyone -- but things you can give a scarey name too. Any idea? Thanks, Lisa --------------------------------------------------------- Refd:2318 Refd:2321 cooker@tso.cin.ix.net 10/23/96 16:01 1189/28 2317 Subject: Re: ?Spooky or Scarey Halloween Foods? I just wrote you a whole post and someone picked up the phone...........Hmmmmm m....fun.......Anyway I'll try to condense what I just wrote... A thought for a theme......"Pumpkin Patch Party" Pumpkin pizza - I would make circular pizzas with colby cheese and use pepperoni as eyes and other veggies as other facial features.......I would also outline the pizza with pepperoni or ground up sausage to edge it...... Sandwitches - a variety of tuna, chicken, or egg salad sandwiches.....or with children, peanut butter and jelly.. Veggie tray - Called Broomsticks......cut celery and carrots very thin..... Chicken wings.......can be called Bones Variety of Halloween candies.......candy corn, harvest mix and peanut butter kisses in the black and orange paper.... Punch - I called Bubbling Brew......Made with orange soda and sprite.....can prefreeze a mold with little plastic spiders and such......Also can use orange sherbert..... Another idea for a main dish on a cold night I called ....Casper's Chicken and Gobblin Soup.......(chicken vegetable soup with dumplings...... Hope this was somewhat of a help.....If you need anything else ..just drop me a line...... Georgia --------------------------------------------------------- steveo35@tso.cin.ix.net 10/23/96 19:32 396/10 Subject: Raw Eggs <<*The U.S. Dept. of Agriculture advises against using uncooked eggs in recipes.>> I've been licking the beaters ever since I was old enough to figure it out and haven't died yet. Has anyone on this board ever had a bad experience licking the beaters (besides turning the mixer on while licking them). I have had salmonella but that was due to cafeteria food in school in 1980. Steve --------------------------------------------------------- Refd:2320 Refd:2332 becks@tso.cin.ix.net 10/24/96 00:48 1150/23 2319 Subject: Re: Raw Eggs Frankly, I only included that because it was printed in the recipe in the paper. Personally, I once ate a double batch of chocolate chip cookie dough; never baked a one. (I WAS pregnant at the time, if that's an excuse!) I have always loved cookie dough and cake batter, ummmm. We also made home made ice cream that was not cooked before freezing and that had lots of eggs. I had food poisoning twice; once from turkey that was left out too long before refrigeration and once from chicken that I took in the cooler to the zoo. There was only one piece of chicken left and not quite enough lunchmeat, so the rest got sandwiches and I had that piece of chicken. I was the only one who got sick and it was violently ill, just like the time with the turkey so I'm pretty sure that's what did it. I have also (gasp) fed cookie dough to my kids and let them lick the beaters. The rule at our house is: Whoever makes it gets the bowl. The others fight over the scraper and the beaters. Of course, when I make things, I make sure not to scrape that bowl too clean! (Or, I make it when they're all at school then I get all the goodies!) Becky --------------------------------------------------------- Refd:2327 melmarsh@tso.cin.ix.net 10/24/96 12:30 552/16 2317 Subject: Re: ?Spooky or Scarey Halloween Foods? Jello "Sqigglers" made from sugarfree Jello could be fun. Also macaroni "worms" which could be either tomato-pasta or regular macaroni cooked with some beet juice or food coloring in the water (experiment to get right intensity). Chilled, these could look and feel gross enough for 10-year olds to appreciate. Bone-shaped cookies (cutters are intended for dog-biscuits, available at kitchen-supply stores). A steamed cauliflower head could pass for "brains." Ketchup "blood" over various things What fun! ==================================== --------------------------------------------------------- Refd:2322 lindast@tso.cin.ix.net 10/24/96 17:03 296/5 2321 Subject: Re: ?Spooky or Scarey Halloween Foods? I dont know if this can help, but there is a desert that they always made at work for holloween. A baked devils food cake is torn in pieces ant put in a torte bowl. I think it might be chocolet pudding added. and gummy worms. It was called dirt cake. Ill try to get the recipe tonight. Linda --------------------------------------------------------- Refd:2324 tlcborn@tso.cin.ix.net 10/24/96 18:07 55/1 2315 Subject: Re: Baking Ammonia No. It's some kind of fruit thing, with 5 points. --------------------------------------------------------- Refd:2325 abate@tso.cin.ix.net 10/24/96 21:11 709/12 2322 Subject: Re: ?Spooky or Scarey Halloween Foods? I make a great version of dirt at the beach each year. First, you take a plastic flower pot that looks like a clay pot. You add a layer of ground up Oreos (you can now buy them ground up already--great for the beach). Then you mix Oreos and pudding. I used a combination of vanilla and chocolate--just to be different. Oh yeah, you add the gummy worms to that. Put into the flower pot. Finish it off with a nice thick layer of Oreo crumbs, so it really looks like dirt. We add a plastic flower. I also found these great gummy tarantulas at the beach that were a great finishing touch--crawling out of the dirt. I never thought of this as very scary--but I guess it could be for 10 year olds. Anne --------------------------------------------------------- Refd:2329 Refd:2353 kullrich@tso.cin.ix.net 10/24/96 23:25 269/6 2323 Subject: Re: Baking Ammonia It's kind of a yellow color right? If it is it's a star fruit, wash it off and cut it so you end up with peices that are shaped like stars, then eat the middle (skip the skin) they've got a kind of citrusy taste to them, but kind of different. Good Luck! Laurie --------------------------------------------------------- lindast@tso.cin.ix.net 10/25/96 13:17 193/4 Subject: Dirt cake This was the same recipe that I got today. So it was the same. At the partw I was we had a hard time getting people to eat it because it looked kind of repulsive but it is delicious. Linda --------------------------------------------------------- bstatman@tso.cin.ix.net 10/26/96 18:21 317/5 2320 Subject: Re: Raw Eggs I've always rinsed off the eggs before cracking them. This was done before it was advocated to do so. When my son was young, he was a terrible eater. I used to make him a milkshake for lunch, and I added a raw egg before I whirled it in the blender. He is in his 30's now, and never got salmonella poisoning. --------------------------------------------------------- kbowdler@tso.cin.ix.net 10/26/96 20:18 206/4 Subject: taste of findley market anybody else go? there was some great jambalaya and gumbo, as well as a really good sausage made of chicken breasts, red chile flakes, and sun-dried tomatoes. it was a little dry, but very tasty. krb --------------------------------------------------------- Refd:2331 abate@tso.cin.ix.net 10/27/96 12:33 190/4 2324 Subject: Re: ?Spooky or Scarey Halloween Foods? I noticed another neat twist to this in TV Guide this week. Pudding in a flat pan, covered with chocolate cookie crumbs and then decorated to look like a graveyard. Check it out. Anne --------------------------------------------------------- mdonovan@tso.cin.ix.net 10/27/96 14:24 358/5 2316 Subject: Re: dehydrators I purchased my dehydrator from Big Lots for $13.99. I recently saw them there for $14.99. It has limited features (i.e. heat control is managed by opening/closing vents) but for the price can't be beat. I wasn't willing to pay $50+ for an appliance I use maybe 4-5 times a year. It is adequate for my purpose: drying roma tomatoes and making beef jerky. --------------------------------------------------------- Refd:2333 Refd:2356 mdonovan@tso.cin.ix.net 10/27/96 14:29 517/8 2328 Subject: Re: taste of findley market I went this afternoon and also enjoyed the jambalaya. The same stand that served this item (as well as the sausage you described) also sells their own homemade sausages including varieties they introduce seasonally you can't get anywhere else. The andouille is the most authentic I have found outside Louisiana, and its the only place I know of for tasso ham. The name of the stand is Kroegers. FYI, Findlay Market is open on Wednesdays, 7a.m. - 1p.m., Fridays, 7 a.m. - 5ish. Saturdays, 7 a.m. until afternoon. --------------------------------------------------------- sblais@tso.cin.ix.net 10/27/96 16:20 66/3 2319 Subject: Re: Raw Eggs Let me guess, Miami University, Scott Dining Hall? :) SandyB --------------------------------------------------------- sblais@tso.cin.ix.net 10/27/96 16:21 153/4 2330 Subject: Re: dehydrators I saw that ad too. I haven't gone in person to see them, but was wondering what kind of quality the appliance was. How long have you had it? SandyB --------------------------------------------------------- Refd:2336 Refd:2339 keyhole@tso.cin.ix.net 10/27/96 19:27 233/3 Subject: Real Pumpkin Pie All of the cook books that I have recommend using canned pumpkin stuff for the pie. I would like to try making a pie from scratch. Does anyone have a recipe which gives specific instructions for preparing real pumpkin innards? --------------------------------------------------------- Refd:2335 kstrom@tso.cin.ix.net 10/27/96 23:27 743/10 2334 Subject: Re: Real Pumpkin Pie I have tried this and the results have NOT been good (as far as family reporting back goes). What I have done however, that works well is to substitute winter squash. Perhaps the problem is what kind of pumpkin: most varieties that we can buy these days are grown for Halloween decorations and as such they are stringy and tasteless. If you have the opportunity to find someone who sells small "sugar pumpkins", go for it. The all you have to do is oil the outside, stick it into a 325 oven until soft. Take it out and skin it, get rid of the seeds, then puree the pulp and use per your favorite recipe (to repeat, in this area butternut or hubbard or other winter squashes work much better to do the "from scratch" thing). Kristina --------------------------------------------------------- Refd:2337 kstrom@tso.cin.ix.net 10/27/96 23:29 134/2 2333 Subject: Re: dehydrators I have a "Snackmaster Jr." by American Harvest that I bought at Walmart for 30 bucks. Works just fine for my purposes. Kristina --------------------------------------------------------- Refd:2338 gmueller@tso.cin.ix.net 10/27/96 23:34 401/8 2335 Subject: Re: Real Pumpkin Pie One way which I've heard to minimize the 'stringy' quality of a from-scratch pumpkin pie filling is to preserve the pumpkin and use it a year later. That time allows natural processes to break down the fibrous qualities of the pumpkin innards. However, I'm not certain whether a canning method or some other variety of preservation is used. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- nkhoury@tso.cin.ix.net 10/27/96 23:48 64/1 2336 Subject: Re: dehydrators I have an Emsom bought at a yard sale for a buck and a 1/2. --------------------------------------------------------- mdonovan@tso.cin.ix.net 10/28/96 09:08 563/11 2333 Subject: Re: dehydrators Sandy, I have used the dehydrator about every other month for a couple years. One of the things I like about it is that I can easily remove (with a screwdriver) the electrical part so I can immerse it in the sink for easier cleaning. Other than that I'm not sure what to say - these aren't generally sophisticated appliances. A plug, a heating element and plastic shelving, that's about it. Thats why I never understood the $50+ price tag of some of them. But who knows? Maybe someone that purchased one of the more expensive ones will let us know. Michael --------------------------------------------------------- Refd:2341 steveo35@tso.cin.ix.net 10/28/96 09:20 303/9 Subject: Re: Raw Eggs Sandy, <> Yup! I was the first "official" case but there were a bunch in there before me. The best part of the whole thing was Dr. Fishbaugh in his original diagnosis told me that I didn't have, among other things, salmonella. . Steve --------------------------------------------------------- sblais@tso.cin.ix.net 10/28/96 09:30 251/6 2339 Subject: Re: dehydrators A camping catalog I have has one for $80, and you can buy more trays/ and special things for beef jerky and fruit leathers. It looks great, but is too high-priced for me. I'd love to know what the advantages of the more expensive ones are. Sandy --------------------------------------------------------- keyhole@tso.cin.ix.net 10/28/96 14:38 191/4 Subject: wild game and pumpkin pie Thanks for the input on pumpkin pie. I have a friend who has some wild boar that he needs to move out of his freezer. I will be taking some of it but not all. Anyone else interested? --------------------------------------------------------- Refd:2346 mcurtis@tso.cin.ix.net 10/28/96 16:19 776/20 2246 Subject: Re: Lemon Poppy Seed Cake Susan, I have been going over my old recipes and while I was doing so thought I would look for one for your lemon poppy seed cake. I will keep looking (it is fun going through a big collection and finding good things you forgot about). Here is one for lemon poppy seed bread that tastes pretty good. I don't know why you couldn't substitute other things for the poppy seeds if you don't have them--dried cherries, nuts, etc. Lemon Poppy Seed Bread 1 package lemon cake mix 3 ounce package instant coconut pudding 4 eggs slightly beaten 1 cup hot water 1/2 salad oil 1/4 cup poppy seeds Mix all ingredients with electric mixer for 4 minutes. Pour into 2 greased and floured loaf pans. Bake 350 F 50 minutes. Cool 10 minutes in pans before removing. Mary Curtis X --------------------------------------------------------- gmueller@tso.cin.ix.net 10/28/96 17:05 403/9 Subject: Lebkuchen If anyone is familiar with these and is planning on preparing some for the holliday season (December), just a friendly reminder that you may want to get started soon. Some friends and I have already prepared one batch of dough, and my adult sunday school class will be making another batch in mid November. They are truly *excellent* cookies! Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- wwick@tso.cin.ix.net 10/28/96 19:09 351/7 2313 Subject: Re: Baking Ammonia Baking Ammonia is ammonia bicarbonate, it' s it's used sometimes to leaven cookies that require a fast rising action and are thin enough to permit the ammonia gas to escape during the baking process. It is not used very often anymore, instead sodium bicarbonate (baking soda) is more common, it generates carbon dioxide and leavens the product. --------------------------------------------------------- Refd:2348 mcurtis@tso.cin.ix.net 10/28/96 23:05 205/3 Subject: brandied fruit I don't know if this has been posted before, but I'll ask anyway. I would like to make some brandied fruit, the kind that is renewable. Can someone please tell me how to make it? Thanks Mary Curtis --------------------------------------------------------- gmueller@tso.cin.ix.net 10/28/96 23:20 286/8 2345 Subject: Re: Baking Ammonia Many thanks. A friend and I had to reference a pharmacist, chemist and a chef to get all the information that you just cited. One additional note: Substitution ratio for baking soda:baking ammonia is 2:1. Once again, thanks. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- becks@tso.cin.ix.net 10/28/96 23:36 781/14 Subject: pumpkin In our old neighborhood one of the neighbors had a huge garden and one year the pumpkins overwhelmed them. They gave us at least a dozen. They were plenty big enough for jack-o-lanterns but I cooked most of them and canned the pumpkin for pumpkin bread and pies. I washed the pumpkin, cut it up (removing seeds and stringy innards) and cooked it on the stove in some water until tender. Then it is easy to scrape the pumpkin off the rind. If you blend it in the food processor a little it won't be stringy. If you pare the rind off before you cook it, it kind of works like mashed potatoes. Anyway, I made pumpkin butter (yum), canned pumpkin for pie and bread, like I said, and were we ever sad when we finally used the last can. It worked out great. Becky Schneider --------------------------------------------------------- Refd:2352 becks@tso.cin.ix.net 10/28/96 23:39 685/11 Subject: re: Dehydrators I bought one four years ago and have seldom used it. It was on TV for about $30 and when I called, they said you could buy two for $45 so my mom and I did that. I don't think she's used her's that much either. Anyway, they're just the basic kind, heat source, five shelves, etc. What I have heard is that the better ones have a FAN, and the fan moves the air and makes it work a lot quicker and more efficiently. With the kind like I have, you consatntly have to check the stuff, rearrange the shelves to keep everything rotated close to the heat source for long enough, etc. I don't know if I would actually USE it more if it had a fan, but it sounds nice. Becky Schneider --------------------------------------------------------- cooker@tso.cin.ix.net 10/29/96 07:29 1160/21 Subject: Cracks in cheesecake... I think someone already answered this post, but I got a bunch of recipe cards in the mail from Great American Home Baking and in it was a recipe for cheesecake and a whole page on successful cheesecakes..... here's the tip about cracks in cheesecakes.... What Went Wrong? Cracks in the surface can occur because cheesecakes release a considerable amount of steam while they bake and during cooling time... Too much steam released too quickly causes the cheesecake to crack. Extremes of temperature can also lead to surface cracks. That is why baking temperatures for cheesecakes are relatively low, and bakers are warned not to set cheesecakes in cold or drafty places to cool. If possible, cool the cheescake in a turned-off oven. Use a wooden spoon to keep the door slightly ajar. Deep cracks mean the egg white structure has collapsed. The cheescake will be wet, more like a pudding than a cake. Shallow cracks often occur despite all efforts to prevent them. Accep them as part of a cheesecake's home-baked charm or cover them with fruit.... Sure hope this was helpful........ Have a great day..... Georgia --------------------------------------------------------- Refd:2361 hlawson@tso.cin.ix.net 10/29/96 19:00 395/6 2349 Subject: Re: pumpkin My Mom was a great pie baker and used the small "pie Pumpkin" as opposed to field pumpkin. She was born in the l800 but finally conceded about 1940 that canned pumpkin was better and a lot easier. The trouble with pumpkin pie recipes today is the used of that canned milk. Look for recipes that use regular milk and use more spices than called for and you'll have true pumpkin pie. Howard --------------------------------------------------------- zach@tso.cin.ix.net 10/29/96 20:15 263/6 2324 Subject: Re: ?Spooky or Scarey Halloween Foods? One thing a friend of my mom's was going to do was make those "buckeyes" with white chocolate, and then float them in green jello for eyeballs. Another thing is to buy one of those rubber hands and then surround it with cocktail weiners and barbeque sauce. --------------------------------------------------------- dean@tso.cin.ix.net 10/30/96 05:20 178/3 Subject: food store help If you enjoy working with food ,with some retail experience, would like to work part time in a specialty food store . will provide training also looking for marketing reps. --------------------------------------------------------- keyhole@tso.cin.ix.net 11/01/96 14:09 132/2 Subject: Wild Game update It's been a busy week and I haven't had the time to pickup the boar meat. I will post a message again once I pickup the goods. --------------------------------------------------------- sblais@tso.cin.ix.net 11/02/96 15:51 232/6 2330 Subject: Re: dehydrators Michael, I just looked at the ones at Big Lots. Do they come with instructions? I noticed it doesn't have a fan. You have found it is adequate though? I do like the small size, but I'm hesitant to have one without a fan. Sandy --------------------------------------------------------- Refd:2362 jej@tso.cin.ix.net 11/03/96 14:55 281/6 Subject: King Arthur flour Does anyone know of any Cincinnati or vicinity store which handles King Arthur flour, particularly the white whole wheat and the bread flour. I can't keep making trips to Vermont to get it and the shipping charges are expensive as is the flour from the catalog. Thanks John --------------------------------------------------------- Refd:2358 Refd:2360 Refd:2364 Refd:2372 mcurtis@tso.cin.ix.net 11/03/96 17:11 796/11 2357 Subject: Re: King Arthur flour John I just came back from there. It is a little more expensive to go there than to have it shipped. However when I wanted two bags shipped she told me it was 11 dollars shipping. I decided then and there that that flour couldn't possible be any better than what we have here. I don't know if you are aware of it, but we have an absolutely wonderful commercial bakery supply house in Fairfield that is happy to sell to individuals like you and me. I bought my caramel coloring there when I got my breadmaker. You might want to investigate there flour if you are not happy with the flour that you get at the local stores. The supplier is Karp and sons and they are listed in the Workbook under baker suppliers. This place is a treasuretrove for people who like to cook. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/03/96 17:13 427/6 Subject: Mastercook Deluxe I cannot believe it. I have finally purchased Mastercook Deluxe for my recipes. I have been playing with it all weekend. It allows easily for importing and exporting recipes. The really, really neat thing about it is if you enter your recipe it gives you a complete nutritional analysis, calorie count, fat, etc. It is really a wonderful program for IBM combatibles. I think you can use it with Mac too. Mary Curtis --------------------------------------------------------- Refd:2366 kstrom@tso.cin.ix.net 11/03/96 19:38 235/3 2357 Subject: Re: King Arthur flour An Ohio counterpart to King Arthur is Clifton Mills, near Yellow Srings Ohio. I do not have the number handy, but visiting the mill is an absolute treat. I did this several years ago: hope it is still a viable concern.... Kristina --------------------------------------------------------- matthews@tso.cin.ix.net 11/04/96 07:33 658/16 2351 Subject: Re: Cracks in cheesecake... While channel surfing, I came across a cooking show where they were doing cheesecakes. The hostess recommended 3 things for helping to prevent cracks in the cheesecake: 1)Slow low cooking-- The one she was doing was 1hr 15min at 300F and 30 min with oven off. 2)Don't open the oven door while cooking or in between the 1hr15min on & the 30 min off 3)Use a water bath The water bath is something I hadn't heard before for cheesecake. I use a water bath for my custard, and it *never* cracks:-) Good luck with your cheesecake! One thing that seems to be universally accepted is the fact that cheesecakes with or without cracks still taste good! -Barbara --------------------------------------------------------- Refd:2365 mdonovan@tso.cin.ix.net 11/04/96 09:37 1053/19 2356 Subject: Re: dehydrators Sandy, the dehydrators do come with instructions although they are minimal and seem to have been translated (badly) through several languages. :) I went ahead and purchased a small cookbook on dehydrating from Sam's Club. It was about $7 and approximately 4" x 6". Haven't seen it there lately although have found it for full price (about $10) in the usual bookstores. Its called the Dehydrator Book. True, the Big Lots dehydrator doesnt come with a fan. Probably the biggest difference between it and the more expensive ones. The fan helps dry things quicker and probably more evenly. I don't know how to compare the two so I will give some of my typical drying times for others to comment: 8-10 hours for beef jerky, 10-12 hours for roma tomatoes. I do not salt or blanch my tomatoes first, that may make a difference. The dehydrator uses adjustable vents on the top and bottom that affect the heat. Rather crude, I know, but it works for me. As I said before, price was more important to me in this case than quality. Hope this helps. Michael --------------------------------------------------------- mdonovan@tso.cin.ix.net 11/04/96 09:45 789/14 Subject: Flour Source While this won't help those in search of King Arthur flour, I recently discovered my local bakery will sell flour. Virginia Bakery, in Clifton on Ludlow, sells a variety of flour for fifty cents a pound including cake, cracked wheat, fine wheat, medium wheat, pastry, rye, white patent, wheat bran. They also sell yeast (don't know what kind) for $1.50 lb. When I asked the clerks about the flour they suggested coming in early (before 9 a.m.) when the bakers were still around as they didnt know which flour was which. If Clifton isn't convenient, perhaps your local bakery will do the same. A question to anyone: What is patent flour and what is it used for? I looked in my breadmaking books and couldn't find an answer. Naturally the clerks at the bakery were no help. ;) Michael --------------------------------------------------------- jmckee@tso.cin.ix.net 11/04/96 10:42 712/16 2357 Subject: Re: King Arthur flour >Does anyone know of any Cincinnati or vicinity store which handles King Arthur >flour, particularly the white whole wheat and the bread flour. I can't keep >making trips to Vermont to get it and the shipping charges are expensive as is >the flour from the catalog. Thanks > >John John, the Kroger superstores now carry King Arthur Flour, at least the Anderson Twp. Store does (across from Beechmont Mall). However, it's not in the baking goods aisle; it's by the so-called "health foods" and is located on the bottom shelf, so it's easy to miss. A good alternative is Hodgson Mills, which *is* in the same aisle as the other flours. I've gotten good results from their stuff, including their yeast. --------------------------------------------------------- kstrom@tso.cin.ix.net 11/04/96 12:21 42/1 2361 Subject: Re: Cracks in cheesecake... What is a "water bath"? TIA, Kristina --------------------------------------------------------- Refd:2369 lindast@tso.cin.ix.net 11/04/96 20:30 418/7 2359 Subject: Re: Mastercook Deluxe It was one of the first programs I got when I bought my computer. I love the menu plan as I am always on a diet. And the shopping list is great. It sorts you shopping list by location in the store. I love that. It saves a lot of running around when you have forgotten something. If you put a recipe that you have stored on your menu plan then it just takes the ingredients and puts it on your shopping list. Linda --------------------------------------------------------- becks@tso.cin.ix.net 11/05/96 16:23 380/11 Subject: smokers A friend at work got a smoker (is that what they're called?) and has smoked turkey and chicken with excellent results. Made my mouth water. So now, of course, I'm interested in one. Are they all pretty much basically the same thing? Does anyone have a special feature on theirs that they like a lot? What do I look for? Also, Kristina, what does TIA mean? Thanks Becky --------------------------------------------------------- Refd:2368 kbowdler@tso.cin.ix.net 11/05/96 18:10 88/3 2367 Subject: Re: smokers becky, you should have said TIA to Kristina. it means "thanks in advance!" krb --------------------------------------------------------- wwick@tso.cin.ix.net 11/05/96 21:04 522/7 2365 Subject: Re: Cracks in cheesecake... That's when you submerge your pan of batter or what ever it is you are trying to bake into a larger pan , and then put water in the outer pan. This way you heat the water,which heats the pan, which cooks the batter. It's a very gentle method of cooking. I use it for custard pie, flan, etc. In the restaurant industry the round pans that go opn stove tops, or into steamtables are called bain maries, which came from the french "mary's bath", & it's used to keep products from scorching while being held over a flame. --------------------------------------------------------- Refd:2370 matthews@tso.cin.ix.net 11/06/96 08:28 605/9 2369 Subject: Re: Cracks in cheesecake... > That's when you submerge your pan of batter or what ever it is you are > trying to bake into a larger pan , and then put water in the outer pan. > This way you heat the water,which heats the pan, which cooks the batter. > It's a very gentle method of cooking. I use it for custard pie, flan, etc. It would also increase the ambient humidity in the oven. I would think that would help to keep the top from drying and cracking. I have never tried it with a springform pan. While I know from experience that nothing comes out, could water seep in if you submerged a springform pan in a water bath? --------------------------------------------------------- Refd:2376 steveo35@tso.cin.ix.net 11/06/96 09:16 162/4 Subject: Re: smokers Mmmmmmm.... smoked salmon is one of my favorites, turkey too. My inlaws have been smoking turkeys for the past five Thanksgivings with great results. Steve --------------------------------------------------------- jej@tso.cin.ix.net 11/06/96 11:32 404/6 2357 Subject: Re: King Arthur flour Thanks to everyone who replied to my request for a source of King Arthur flour. I live fairly close to Fairfield and will check out Mary's suggestion. I have not been to the Clifton Mill for a number of years but did enjoy a visit there. The Virginia Bakery is a possibility as is the Anderson Krogers. My sister lives not far from there. Thanks again to all of you for the suggestions. John --------------------------------------------------------- cblockso@tso.cin.ix.net 11/06/96 12:09 1009/28 Subject: Cawl I was hoping someone could help me in identifying an ingredient from a recipe. I am listing a recipe for Cawl. One of the ingredients specified is a small swede. What is a swede? Is it a turnip? Here's the recipe: A Welsh Recipe Broth (Cawl) 2 lbs Best end of Neck Welsh Lamb 1 Small swede 1/2 lb. carrots 1 lb potatoes 2 leeks 1 oz parsley 1/2 oz. flour Salt and pepper to taste Place the meat in a large saucepan and cover with water. Add salt and pepper. Slowly bring to boil and skim carefully. Add the chopped carrots, swede and whites of leeks and simmer for 2 hours. Add chopped potatoes and simmer for further 1/2 hour. Thicken with flour and water and add the chopped parsley and greens of leeks. Simmer for further 15 minutes. Serve hot. This broth/Cawl is particularly tasty when left overnight and again served hot. BTW I have not tried this recipe. I might make some (I love lamb)- but I need to find out what a "swede" is. Does anyone know? --------------------------------------------------------- Refd:2374 Refd:2377 jmckee@tso.cin.ix.net 11/06/96 13:48 49/1 2373 Subject: Re: Cawl I ben tink you got us stumped, by yiminy.... --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/06/96 14:49 1056/14