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About the TSO Cookbook
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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.
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Navigating the Cookbook
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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.
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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.
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TSO Cookbook -1997
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((( RECIPE EXCHANGE )))
1) About The Recipe Exchange
2) Recipe Exchange Bulletin Board
kstrom@tso.cin.ix.net
01/02/97 19:16
3792/69
Subject: Bread Makers
FORWARDED FROM: /rec/ourhouse/kitchen(#21084) From:esimonds(Ed Simonds)
I read the following on Lorain County Freenet, it was written by a woman named
Ann Price. I thought some would enjoy it:
I've always wanted one of those handy breadmaker thingies. You know, the
big boxlike imposing microwave wannabe that somehow takes some gluten,
some water and some yeast bubbles and turns them into delicate,
steaming loaves of wonderous manna?
I've made loaves of bread that could help demolish Cleveland Stadium.
One Christmas, my first domesticated holiday, I attempted rye bread.
See, rye flour apparently has to be mixed with white flour, as its
consistency, even mixed with fluid, is that of Playdoh after baking in
the sun. I didn't know this until I removed the pan from the oven,
tilted it over to gently tip out the bread, and watched the tin get
stress lines as the brick with seeds slammed into the counter. My
husband, still a thoughtful newlywed, looked cautiously from the
hardened mortar to his mortified wife, and back again. Words did the
macarena on his lips, but stopped dancing when they got too close to the
edge. The bread lay there, defying him to weigh in with his comments.
Apparently, standing next to a disgruntled wife within reach of cutlery
and the ever-present threat of being beaten to death by big old rock of
rye kept him in line. He just smiled and said, "Well, it's your first
try." I went on to love him through much worse because of that one
memory.
It wasn't my first time, but I skipped the self-rising flour sermon. The
truth is, dough is not my thing. It sticks. It doesn't rise. The
Breadmaker was built for people like me - frustrated bakers who have
mastered challenging entrees and desserts only to be whipped by your
basic recipe for "Wonder." So, when I unwrapped the Breadmaker this
year, I figured life would be great from here on out. Push a button,
toss in some stuff, and loaves and fishes for everyone, right? Well,
sorta. It does make loaves. Sadly, they all kinda look and taste and
smell and ARE the same. Consistency? Same. Shape? Same. Flavor? Pretty
much the same.
All that is lost is the delight a person takes in smushing and rising
and kneading and beating and feeling the dough under their hands. All
that's missing is the spontaneous joy that comes from making something
with your own two hands and having it come out (however misshapen and
rocklike) perfectly imperfect, just like the person who made it. All
that you've lost in making bread in the breadmaker rather than by
hand is the fact that you have actually had any part in making bread.
It's an antiseptic, dehumanized, quick-fix way of replacing a
time-honored tradition with a technologically sound, unfilling, generic
and easy answer.
Not that I don't like perfect bread. Just that I know it
will be and I didn't have a damn thing to do with it. Overall, for
edibility purposes, it's probably safer and better than breaking teeth
on concrete with caraway seeds, but a piece of me will always miss
the odd beauty of the sad little loaf of rye that I put my heart and
almost three hours into making. (Thank God it can live on as a lawn
decoration, or the sorrow might do me in).
Progress. It's underrated and overrated at the same time.
-----FORWARDER'S COMMENTS:
Ed posted this in the kitchen. I wrote to him and asked if i could fwd it
over here and he said sure. I thought it was a fun spoof, with some element
of truth. I remember what is was like when i first started working with whole
grains years ago. For some reason though, I have never really yearned for a
bread machine, even though i make bread quite often. To me the entire
process, the mixing, the rising and especially the kneading are theraputic
almost. Kristina
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Refd:2580
kstrom@tso.cin.ix.net
01/02/97 20:15
170/3
2579
Subject: Re: Bread Makers
The men over there in the kitchen are really getting into this topic... if
anyone is inclined, go over and visit and check the messages that followed
Ed's. Kristina
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hlawson@tso.cin.ix.net
01/02/97 21:15
510/9
Subject: Homemade Noodles
I gots
Sue the pasta maker for Christmas and she made noodles
today. Even though after 37 years of marriage we weren't speaking
this morning, she did call me to watch her put the dough through.
She made beef and noodles for dinner and they were good. We weren't
speaking because I lied to her yesterday about feeling just fine when
actually my stomach was revolting against all the food, cookies,
and other "goodies". I couldn't take another bite but it's alright
now and we're speaking again. Howard
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melmarsh@tso.cin.ix.net
01/03/97 00:00
1185/30
2577
Subject: Re: Crystalized Ginger
You might try calling Murray's (any location) to see whether they
carry it in bulk.
Jungle Jim's carries it in small packages in either the Oriental or
Indian confections area. I've not bought it since before they rearranged
everything, so I cannot be more specific.
Or, you could make your own. This makes 1/4 cup, approximately.
Candied GINGER
1 three-inch knob fresh ginger
1 cup water
1 cup sugar
extra sugar (coarse crystals would be nice) for rolling
Peel ginger and cut into fine slices or into julienne strips.
Combine water and sugar in a saucepan over medium heat and bring
to a boil.
Cook until sugar dissolves, about 5 minutes.
Add ginger; simmer over LOW heat until ginger becomes translucent,
about 15 to 20 minutes.
Drain pieces on a wire rack until almost dry.
Roll in sugar.
Store in an air-tight container.
By the way, this is nice to have with you if you are prone to motion
sickness, as ginger is a natural remedy for those queasies. But
even if you are feeling fine, a tiny piece of this is a nice treat.
Enjoy!
=========================================================================
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Refd:2716
rwarren@tso.cin.ix.net
01/03/97 01:18
1560/33
2543
Subject: Re: Gen. Tso's Chicken
Jean,
I have been looking for this recipe for a long time, and I have not met with
any success. I read a recipe for the dish about 3 years ago.
Here's what I remember: Cut up boneless chicken (restaurants use thigh meat,
but I like white meat), rinse in ice cold water, dip in flour, dip in egg
whites, then deep fry.
Remove chicken. Place a little peanut oil in the pan and saute crushed ginger,
crushed garlic, and chile sauce (I have seen this at some grocery stores, I
think green chiles are mixed with tomatoes or something -- not Rotel). (Here
is where my memory begins to fade.) Add a little rice vinegar (maybe a TBSP),
soy sauce, and use sugar to thicken the sauce.
You have to excuse me, I worked in a restaurant for eight years and we were
never the best at precise measurements, a little bit of this, a little bit of
that.
Along similar lines, I have what I think is a pretty good teriyaki marinade.
Put some orange-pineapple juice in a bowl (you can use straight orange juice,
but do not use those fresh juices like Tropicana Pure Premium, the orange is
too strong for a marinade). Next, add some granulated garlic powder, onion
powder, ground ginger. Then, add enough soy sauce to turn the marinade a light
brown (you want it closer to brown than orange). Add some brown sugar. Also,
add about a teaspoon or two of cornstarch.
I use this marinade for chicken breasts (boneless) and chicken wings on the
grill. As the meat cooks, I'll dip it in the remaining sauce from time to time
as it becomes more and more cooked.
Take care.
Bobby
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emiddle@tso.cin.ix.net
01/04/97 13:20
320/7
Subject: Bread Makers
Bread making fans may want to subscribe to the Bread Bakers Listserv. This is
an ongoing digest of bread baking, both by hand and by machines. Recipes
abound! So subscribe, send e-mail to the following address, noting you wish
to subscribe and including your e-mail address:
bread-bakers-request@lists.best.com
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fidelis@tso.cin.ix.net
01/05/97 17:05
110/2
Subject: Bread
Guess what my house smells like tonight. In the winter, we usually have
homemade bread on Sunday nights.
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rwhitney@tso.cin.ix.net
01/05/97 19:15
219/3
Subject: Easy bread?
Okay, all this talk of the aroma of baking bread has inspired me. I have
never baked anything using yeast in my life. Is there an easy beginner's
no-fail recipe? Does it tell how to use the yeast? How to knead?
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Refd:2587
Refd:2589
fidelis@tso.cin.ix.net
01/06/97 17:56
169/4
2586
Subject: Re: Easy bread?
Recipes for white bread are all very similar. Just follow the directions &
if it doesn't turn out O.K.-----you can always say the yeast didn't do its
job. :-)
Lou
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Refd:2588
kstrom@tso.cin.ix.net
01/06/97 22:06
88/2
2587
Subject: Re: Easy bread?
The Fanny Farmer Cookbook is *infallible*... go with french bread first...
Kristina
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nkhoury@tso.cin.ix.net
01/06/97 22:23
227/5
2586
Subject: Re: Easy bread?
Arrowhead Mills has a wonderful product that contains organic
flour and yeast. One need only add water, honey and oil. It is quite grand.
Fool proof. Any health food should carry it. Very simple yet first rate.
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Refd:2590
mcurtis@tso.cin.ix.net
01/07/97 15:56
792/11
2589
Subject: Re: Easy bread?
No, you're kidding about this Arrowhead Mills stuff. Is it similar to
self-rising flour (which contains a different type of leavener)? Imagine that
-- flour that contains yeast. Can you tell us more about that? Wouldn't that
be handy for pizza crust? No matter what product you use, though, the dough
needs to be covered with saran wrap and then a towel to keep it cozy. Putting
the bowl in the closed up microwave for the dough to rise is handy. Don't be
in a hurry. Wait until it has done its job of rising--very often it takes
longer than the instructions say. I have had good luck putting a pan of hot
water in the bottom of the oven. The best thing is to turn on the light in
the oven. That makes the temperature just right, but my bulb is always burned
out. Mary Curtis
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Refd:2591
Refd:2601
kstrom@tso.cin.ix.net
01/07/97 23:06
666/10
2590
Subject: Re: Easy bread?
I think Nicholas was referring to a package Arrowhead Mills (all natural and
organic, btw) provides. And yes it is a good product and yes it does also
require the TLC inherent in any yeast bread making project...
Hmmm... another way to go, speaking of convenience products, is
Pillsbury's Hot Roll mix. I guess it depends on what kind of bread hums to
you in the first place.
As far as kneading, and learning the "proper" technique, one of the
things about making bread is that you do it in the privacy of your own home
and thus no one needs to see results that you messed up. Keep at it, find your
own way, and most of all have fun! Kristina
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Refd:2592
becks@tso.cin.ix.net
01/07/97 23:17
107/7
2591
Subject: Re: Easy bread?
Kristina:
Would it be too much trouble to post that Fanny Farmer French bread recipe?
Thanks,
Becky
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kstrom@tso.cin.ix.net
01/07/97 23:59
2338/52
Subject: French Bread ala Fanny Farmer
[from the 1965 edition, quoted directly unless I put something in parentheses!]
"These long thin loaves with chewy crisp crusts are perfect for French or
Italian style meals. If you like, shape part of the dough into small rolls.
This dough is also good for English muffins (another fun thing to make!) or
pizza.
Put in a large mixing bowl
1 cup lukewarm water (from the tap)
1 package yeast
Let stand 5 minutes. Add
1 T. sugar
1 1/2 tsp. salt
2 TBSP melted shortening or lard
Stir well. Add
1 cup all purpose white flour
Beat thoroughly with a rotary or electric beater. Add
2 cups flour, or enough to make a stiff dough
Sprinkle a board (or countertop) with flour. Put the dough on it and let
'rest'for 10 minutes. Knead well, let rise (oil a bowl, put the dough in it,
cover with a moist tea towel) until double, punch down (literally! take your
agressions out!) and let rise again (same routine...same bowl, freshened
towel). (Rising should be in a warm place, away from drafts).
Turn the dough out onto a floured surface and divide into 3 parts. Let 'rest'
10 minutes. Flatten each piece with a rolling pin to about 1/4" in thickness.
Roll up each piece of dough tightly to make a long slender loaf. Press
firmly along the rolled eges to seal.
Sprinkle cooky sheets with (white) cornmeal, leaving enough space between the
loaves so they will be crusty on all sides. Cut diagonal gashes in the loaves
about 1/2' deep (with a sharp knife).
Beat together
1 egg white
1 TBSP water
tsp salt
Brush over the top of the loaves. If you like, sprinkle with
sesame or poppy seeds
Let rise *uncovered* about an hour or until doubled in bulk.
Put a large pan of boiling water in the bottom of the oven with the pans of
bread on the rack above. Bake @ 450 F. for 10 minutes. Brush again with egg
white mixture. Reduce the heat to 350 F. and bake until the bread sounds
hollow (when you tap it on the underside). Makes 2-3 loaves.
(I always double this recipe, because I like larger loaves. This is a wonderful
experience to have in the kitchen on a snowed in, chilly day... obviously not
a "fast food", but weel worth the effort!)
well
(Oh yeah, when the bread is done, place on a rack to cool a bit).
Enjoy, Kristina
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Refd:2594
lindast@tso.cin.ix.net
01/08/97 11:07
426/7
2593
Subject: Re: bread
I have a bread board that my grandfather made for my grandmother. My mother
used it quite a bit but I have never kneaded anything in my life. This might
be something I can do in my new stove. I think this new stove is going to
change my life. I start vacuuming every day and wash clothes before I run out
of clean ones and make my bed as soon as I get out of it. I think getting a
new stove is going to wear me out.
Linda
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Refd:2595
jibold@tso.cin.ix.net
01/08/97 13:34
232/4
2594
Subject: Re: bread
I've been lucky and never killed off any yeast due to the water being too hot,
but I always worry about it. Without a thermometer to know the exact water
temperature, is there a handy way to tell when the water is just right?
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Refd:2596
kstrom@tso.cin.ix.net
01/08/97 16:53
740/10
2595
Subject: Re: bread
If you know what your water heater temp is, that can help. On the Fleishman's
pkg. it says when using an electric beater to start the yeast the water should
be 120-130 F. My heater is set at 120, so I just use hot water. For the more
traditional method, 105-115 F. is recommended, which is about the temp of nice
hot tea or coffee. My mom used to test the water on the inside of her lower
arm as she did for baby bottles: tepid is when the water does not feel warm
dropped on that sensitive area (around 98 - 99 F, like the human body); just a
tad warmer is perfect for yeast. Hmmmm... all this bread talk is taking me
right into the kitchen after I log off, and what a perfect night to make some,
maybe a cinnamon loaf? Kristina
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Refd:2597
fidelis@tso.cin.ix.net
01/08/97 18:34
196/4
2596
Subject: Re: bread
I like to roll the dough out on a pastry cloth, spread with melted margarine,
sprinkle with cinnamom, brown sugar and nuts. Roll up and slice off. It is
delicious. Smells like a bakery.
Lou
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Refd:2599
mcurtis@tso.cin.ix.net
01/08/97 22:17
1319/17
Subject: schnecken
Speaking of bakeries, Virginia Bakery in Clifton has baked goods that are
really better than anything we can make. (Oh well, half our baking is for
satisfaction and fun anyway). Last week we took a run up there to buy some
schnenken (sp). I couldn't resist the butter bit rolls. The woman behind the
counter gave me a sample of the bread of the day -- potato bread -- slathered
with room temperature real butter. I thought I was in heaven. We brought the
schnecken (sp) home and I had a piece. My poor husband is on a diet. My son
was here from India with his wife and they were running around so much they
didn't have time to eat it. So I sent it to my daughter. It devastated me,
but it was so loaded with butter and brown sugar I knew it would get in touble
here in our house. Well, I got my piece of schnecken, though. (They sell it
by the piece if you are interested). I tried to make it once myself, and
there is just no way it can be duplicated. Isn't it nice that we have a place
like that to shop once in a while? Bakeries in Cincinnati seem to be becoming
a lost art because the old German chefs seem to be disappearing along with the
grocer in the little store on the corner. Oh, well, take my word for it, if
you are in the Clifton Neighborhood stop by the Virginia Bakery. Mary Curtis
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Refd:2602
hlawson@tso.cin.ix.net
01/08/97 22:23
623/10
2597
Subject: Re: bread
Oh Linda, my wife and I wish you would move to the northland and live
next door and you could run our vac and new washer and just never run out
of little fuzzies on the hardwood floors and mix up bread. You
might even find the hand can opener that ran away a few weeks ago.
Since we cook almost everything from scratch we are getting along
but it's a puzzle where that darn magnetic can opener went. I found
lost car keys in the freezer once because the magnetic seal pulled
them in. That might be the place to look. Have fun all, it's l997
and we've only got three years of the let to let it all out.
Zany Howard
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Refd:2600
hlawson@tso.cin.ix.net
01/08/97 22:25
41/1
2599
Subject: Re: bread
Three years of the 90's that is. H.
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nkhoury@tso.cin.ix.net
01/08/97 22:31
66/4
2590
Subject: Re: Easy bread?
1. I was not kidding
2. The flour and yeast are separate.
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kstrom@tso.cin.ix.net
01/09/97 08:26
136/2
2598
Subject: Re: schnecken
I have a friend who has an *account* at Virginia Bakery, for real! She makes
twice weekly runs to Clifton from Glendale. Kristina
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jibold@tso.cin.ix.net
01/09/97 17:41
748/14
Subject: Indian food?
Mary, I noticed you said your son was in India--I've discovered the joy of
cooking Indian food; do you have any experience cooking Indian? It's really
great stuff.
There's an Indian grocery on 42 just south of the 275 interchange--you can
purchase a great many spices far cheaper than the chain stores. Plus, neat
things like (black) mustard seeds and cardomom pods. The day I went, however,
the man there didn't speak English very well. I was trying to find a morter &
pestle, and I asked for a "grinder"--he kept thinking I meant "ground spices",
and kept nudging me towards the pre-packaged ground spices. I did find a nice
mortar & pestle for 10$, there, though.
I don't know if the spice prices are lower than Jungle Jim's, though.
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Refd:2606
kh4@tso.cin.ix.net
01/11/97 23:01
80/2
Subject: Crystalized Ginger Thanks
The ginger was great, and the wonderful fragrant kitchen was a bonus!
Karen
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kbowdler@tso.cin.ix.net
01/12/97 01:39
147/3
Subject: question
what exactly is goat cheese? i KNOW it is made from goat's milk, but is it
called just goat cheese in the store? does feta cheese count?
krb
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Refd:2615
mcurtis@tso.cin.ix.net
01/12/97 12:07
1838/25
2603
Subject: Re: Indian food?
I haven't been to that Indian Store, but I have been to the one in Norwood
which is owned by the people who own the Indian Restaurant in Montgomery. I
like Indian food a lot, but I tend to leave the table hungry. Maybe because I
eat the things I like and don't eat enough complex carbohydrates. I like
curry and yogurt a lot in my food. I love all the spices, too. It has been
my experience that shopping in ethnic stores is such a treat. We are so
familiar that the concept of the supermarket will save us money that we worry
about shopping in small stores. My experience has shown just the opposite
experience with a few minor exceptions. Canned and fresh vegetables of
American origin such as green beans and carrots are less expensive as is meat.
(Do you know that we are one of the few countries in the whole world that can
have the luxury of beef whenever we wish.) Due to our land mass we can
support a large beef population. (Of course that has its bad points, too,
from the red meat/health situation). However, I do believe that specialty
foods--definitely spices, olives, teas, all kinds of wonderful ethnic canned
goods, certain cheeses and yogurts, certain exotic fruits and vegetables, and
many more things too numerous to mention are all better buys at the ethnic
stores which are small ones and privately owned. (And on top of that we are
giving our business to some really fine immigrants who are starting their life
in the US as many of our folks did--not depending on a handout but willing to
work long hours to make an honest living). Wow I am on my soapbox today
getting away from the subject too. I wanted to ask if anyone knows how to
make that magnificient rice/milk soup with nuts that they sell in the Indian
Restaurant in Montgomery. The name escapes me but it starts with an M. Mary
Curtis
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brutus@tso.cin.ix.net
01/13/97 10:11
132/3
Subject: Beer Bread
I am looking for a recipe that will produce something similar to the Oldenberg
Beer bread at the drawbridge in fort Mitchell.
q
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Refd:2610
jmerrill@tso.cin.ix.net
01/13/97 19:15
293/5
Subject: Best of '96
What was the best recipe or idea you got off of this board last
year? Please share your own personal Best of '96. My favorite
recipe from '96 was the Dill Bread recipe from Mary Curtis
published a few months ago. It is a bread machine recipe and
everyone who has tried it has liked it.
---------------------------------------------------------
Refd:2609
Refd:2616
Refd:2617
abate@tso.cin.ix.net
01/13/97 19:17
344/7
2608
Subject: Re: Best of '96
Mine was the idea of making your own vanilla (I can;t remember the message
number, but it was in the last couple of months). Before this, I had never
thought about doing it.
Funny, I also received some homemade vanilla as a gift this year. When it
rains it pours.
This is definitely on my "miscellaneous gift giving" list next year.
Anne
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jmerrill@tso.cin.ix.net
01/13/97 20:32
1019/22
2607
Subject: Re: Beer Bread
Here is a beer bread recipe I cut out of the newspaper but haven't used
yet. I don't know if it is anything like the recipe you are looking for. I
have another recipe that I got from a beer company that my company
does business with. I adapated it for the bread machine as well; but both
recipes are at work. I will post them as soon as possible.
BUTTER CRUSTED BEER BREAD
2 cups self rising flour
3 tbsp. sugar
1 - 12 oz. can beer at room temperature - NOT light beer
1/2 stick butter melted
Preheat oven to 350. Oil or butter a loaf pan. In a bowl combine flour,
sugar and beer, and mix with a wooden spoon until well blended, about 1
minute. Pour batter into prepared pan and bake 30 minutes. Remove
bread from oven and pour melted butter over the top. Bake 30 minutes
more until lightly browned on top. Cool in pan, then remove and serve
with whipped butter. This is a runny type of batter-not a batter that you
can knead. It yields a batter with a coarse and heavier texture than yeast
breads.
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rwhitney@tso.cin.ix.net
01/14/97 07:23
413/6
Subject: Stain
This is not a recipe question but in the absence of a helpful hints board I
hope someone may respond. A silk turtleneck (pricey) that I carefully washed
in cold water got some red stain on the front evidently from a plaid flannel
shirt washed in the same water (no criticism please, it was dumb but it's done
now.) Anyone know how to get color out of silk that has run, bleeded, faded
from another garment?
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Refd:2612
kh4@tso.cin.ix.net
01/14/97 14:05
338/6
2611
Subject: Re: Stain.
Lokk for a product called color out. I found it at Jo Anns , Its made to
"fix" the colors that bleed. Next time (if there is one) soak the new item in
cold salt water to "set' the color. I do it in the washer and dump in a box
of salt, I figuere its only a few cents a box and do any new red items as I
get them. Good Luck
Karen
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Refd:2613
tlcborn@tso.cin.ix.net
01/14/97 17:15
272/4
2612
Subject: Re: Stain.
don't do anything else to the silk shirt. Take it to a dry cleaner, and tell
them exactly what happened. Rather than do that, treat the stain with
hydrogen peroxide and wash it again. ALONE! don't use bleach. Silk is a
natural fiber and the clorine will "eat it".
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jmerrill@tso.cin.ix.net
01/14/97 20:08
1626/45
Subject: Beer Bread
Here is the Beer Bread Recipe. First, the regular version; followed by the
Bread Machine version:
For the starter: Prepare on the day before making bread
1/2 cup water
1/2 cup whole wheat flour
1/8 tsp. active dry yeast.
Mix all ingredients in a bowl and cover with plastic wrap. Place mixture
in a warm area for 24 hours.
For the Bread:
1/2 cup warm beer (not light)
1 pkg. active dry yeast
2 tsp. salt
2 cups flour
1/4 cup warm water
To starter mixture, add warm beer and stir to mix. Add 3/4 cup flour and
mix well. Add yeast and stir for 5 minutes. Add remaining flour, water
and salt and stir until dough forms. Turn dough out onto a lightly floured
surface and knead until it is smooth and elastic. Place dough in lightly
oiled bowl and cover with a damp cloth. Set in a warm area until
doubled in size. Preheat oven to 450 degrees. Grease bread pan and
sprinkle with cornmeal. Turn loaf onto pan and place in oven on shelf
above deep roasting pan filled with boiling water. Bake for 10 minutes.
Remove water. Reduce oven temperature to 400 degrees and continue
baking for 35-45 minutes until loaf sounds hollow when tapped. Let sit
for 20 minutes. Slice on its side.
BREAD MACHINE RECIPE
3/4 cups water, room temperature or a little warmer
1/2 cup beer, room temperature or a little warmer
1/2 cup whole wheat flour
3 cups bread flour
1-3/4 tsp. salt
1 tsp. sugar
2 tsp. bread machine yeast
Place ingredients in bread maker in the order given. Set machine for light
crust on the regular bread cycle. Makes a 1-1/2 lb. loaf with a nice
crunchy crust.
Both recipes have come out fine for me.
---------------------------------------------------------
rwarren@tso.cin.ix.net
01/14/97 23:04
127/4
2605
Subject: Re: question
It has been almost a decade since I had goat cheese, but I think it is called
Gouda. (sorry, but I might be wrong.)
Bobby
---------------------------------------------------------
rwarren@tso.cin.ix.net
01/14/97 23:05
152/3
2608
Subject: Re: Best of '96
My favorite was one posted early in this board's history (I just discovered
the board a month ago). It was the Cincinnati-style chili recipe.
Bobby
---------------------------------------------------------
flr@tso.cin.ix.net
01/15/97 11:39
299/5
2608
Subject: Re: Best of '96
My favorite is a recipe for Brown Rice Salad that was one of the first recipes
posted on this board. I think it's #101 or 105 or something like that. I
have also made it with barley. It travels well and keeps well and it's
healthful, too. Just one of those recipes that's a "keeper".
--Faye
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/15/97 12:23
928/14
Subject: Best of 19996
The most used recipe on the list was probably Lou's cranberry relish #2426. I
loved the orange marmalade idea and used it for all kinds of things including
fresh cranberry relish using frozen and fresh cranberries. The most
impressive recipe to me was the Tandoori chicken Pizza 2209. I have yet to
make this, but since we are no longer eating out I am sure within the next
week it will be on the menu. One of my favorite dishes are quesadillas #2050
(a few messages later he mentions that he mixes the olives with the cheese
before cooking). But the one that I love the most is the simplest lyonnaise
potatoes #1818. I also very much liked the tortilla soup #2413. Wow, you can
see I have a problem with choices, but all of these dishes are different. And
there are so many more that we haven't tried. I am going through old recipes
that I have printed on paper and will post them this afternoon. Mary Curtis
so
---------------------------------------------------------
Refd:2625
mcurtis@tso.cin.ix.net
01/15/97 12:32
1771/36
Subject: Japanese Fried Rice
Japanese Fried Rice
2 eggs
3 Tbsp salad oil
1 cup finely shredded or diced cooked shrimp, ham, pork, or beef
6 green onions including tops, thinly sliced
4 cups cold cooked rice
3 Tbsp soy sauce
2 Tbsp oyster sauce
1/2 tsp sugar
salt to taste
1 small carrot thinly sliced into small pieces
2 medium mushrooms chopped
1 cup cooked small peas
4 cloves garlic sliced fine
a piece of fresh ginger (about equal to 2 cloves of garlic) sliced fine and
peeled
Coddle the eggs (be sure they are at room temperature) and beat them
thoroughly. Put salad oil in large pan and heat to a medium-low temperature.
Pour in beaten eggs and fry until firm in the pan. Remove the egg and pour
all the sliced vegetables (onions,carrot, mushroom, garlic, ginger) into the
pan. Increase the heat to medium and saute for about 3 or 4 minutes, stirring
constantly. While it is cooking, shred the fried egg to the same size bits as
the meat, and mix meat and eggs with the vegetables. Add the rice, and stir
well. Add the peas and stir. Then dribble the soy sauce, the oyster sauce,
sugar and salt over the rice, and stir well until the rice is hot. Serves
about 4 people, if there is something else to eat with it.
Note: I printed this early on so I am not sure who I should credit but I see
Tristate here so it is definitely an old Recipe List recipe from Tristate.
Someone named John signed his name. This sounds like a perfectly wonderful
winter recipe, and one which most of us have all these things sitting in the
refrigerator. It would be good with those little cheapy frozen popcorn shrimp
(or even canned). There must be lefover meats everywhere. I even have the
oyster sauce. Thanks John, for this recipe which I am looking forward to for
dinner tonight. Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/15/97 12:38
1186/21
Subject: Miso Marinade for Fish (serves 406)
2/3 cup miso (light, dark, whatever)
6 tbs water
1/4 cup mirin or sweet sherry
4-6 fish steaks, about 3/4" thick, 5-6 oz/halibut steaks (or other white fish)
1 tbs toasted sesame seeds
freshly gound black pepper
1 Combine miso, water and mirin in a small saucepan. Heat over a
moderate-low flame for about 5 minutes. Stir occasionally to dissolve the
miso. Pour into a baking dish big enough to hold all the fish steaks in one
layer. Pat the fish steaks dry. Place in baking dish. Let sit for 15
minutes. Turn over and marinate for at least 6 hours in the refrigerator.
You can marinate it overnight. Turn once or twice. Heat the grill or
broiler. Remove fish from marinade. Grill steaks for 3 minutes per side,
approximately. Place on a serving platter, sprinkle with sesame seeds and
black pepper. Serve. Note: Mirin is sweet rice wine. Look for it in the
supermarket with other Asian ingredients or at an Asian market.
This recipe is from Sharon Badian from the Eat-lf list 1995.
Adjust the cooking time for the size of the fish steaks. I see no reason why
this marinade couldn't also be used for boneless chicken breast, turkey
fillets, or beef. Mary Curtis
---------------------------------------------------------
Refd:2622
Refd:2623
mcurtis@tso.cin.ix.net
01/15/97 12:42
768/17
Subject: Sweet & sour meatballs
1 pound ground beef or ground turkey
3/4 cup steak sauce
1/2 cup bread crumbs
1 egg beaten
1 8oz. can pineapple chunks with juice
1 medium greenpepper, diced
6 mushrooms diced
Mix the above ingredients together. However, only mix 1/2 cup steak sauce to
ground beef mixture. Leave the other 1/4 cup of steak sauce on the side, and
mix with drained pineapple juice. Shape into meatballs. Dip meatballs into
steak sauce mixture. Either grill and brush sauce over frequently, or broil
for 10 to 15 minutes. You can also add cherry tomatoes and other vegetables
to these and skewer to make kabobs.
Note: I think these sound like a good winter maindish without the trouble of
the skewers. Serve the meatballs with a little rice or mashed potatoes. Mary
Curtis
---------------------------------------------------------
tlcborn@tso.cin.ix.net
01/15/97 17:01
130/2
2620
Subject: Re: Miso Marinade for Fish (serves 406)
Is this dish served on the head of a pin? <>
I've always heard, when you give a dinner party, make 'em leave wanting more!
---------------------------------------------------------
kbowdler@tso.cin.ix.net
01/16/97 00:02
164/4
2620
Subject: Re: Miso Marinade for Fish (serves 406)
what if we aren't having a super bowl party that big? (406?)
what if we only want to serve 4 - 6? should we cut the portions into 1/100's?
just joking!!
krb
---------------------------------------------------------
becks@tso.cin.ix.net
01/16/97 11:45
298/8
Subject: smoker
I got my husband a smoker for his birthday last Sunday. Kroger has turkey on
sale and we'll probably start with that. It is a charcoal one, not gas or
electric. ANyone have hints? favorites? ideas? Also, does anyone have ANY
idea how long a big ol' turkey is going to take?
Thanks,
Becky
---------------------------------------------------------
Refd:2626
Refd:2631
rwhitney@tso.cin.ix.net
01/16/97 11:59
109/2
2618
Subject: Re: Best of 1996
I also vote for Lou's cranberry/orange relish. So easy and even my younger
nieces and nephews loved it.
---------------------------------------------------------
tcass@tso.cin.ix.net
01/16/97 12:59
320/6
2624
Subject: Re: smoker
I got a new smoker for Christmas and would be interested in answers to these
questions too. I want to smoke a turkey, and I've been trying to get a deer
so I could make jerky, but no such luck yet. Mine also is a charcoal smoker.
Also, the instructions talked about grilling and searing. What is the
difference?
---------------------------------------------------------
Refd:2627
mcurtis@tso.cin.ix.net
01/16/97 13:21
803/11
2626
Subject: Re: smoker
We have been smoking turkeys for 15 years. Ours is an electric smoker which
cooks at very low heat. We always top our poultry off with a round in the
oven to make sure it is sufficiently cooked. This is not necessary for most
other products, only poultry. I do not know if that is true for your smoker
or not, although obivously you will need a thermometer. But the best turkey
is one that has been marinated for a few days in a brine solution. Well at
least overnight. This provides for a nice brown skin. The problem is finding
something big enough to hold the turkey. I think a cheapie trash can from
someplace like big lots or even Kmart will do the trick. The marinade method
is only one method, and we have smoked many times without doing that and been
very successful. Mary Curtis
---------------------------------------------------------
Refd:2628
kbowdler@tso.cin.ix.net
01/16/97 14:58
96/6
2627
Subject: Re: smoker
be careful... smoking a turkey is illegal in some states.. check your local
laws.
;)
krb
---------------------------------------------------------
Refd:2629
emiddle@tso.cin.ix.net
01/16/97 17:57
39/1
2628
Subject: Re: smoker
. . . or, at least, don't inhale.
---------------------------------------------------------
aesculus@tso.cin.ix.net
01/16/97 21:54
290/4
Subject: No Bake Key Lime Cheesecake
I would like the recipe for No Bake Key Lime Cheescake. It was part of an ad
for either the gelatin or the cream cheese manufacturer, which I have lost.
I seem to remember it being at least 5-6 years ago that it ran in magazines.
I have tried back issues of some mags with no luck. TIA
---------------------------------------------------------
becks@tso.cin.ix.net
01/17/97 23:05
413/10
2624
Subject: Re: smoker
I work with a girl who has a smoker and they said a turkey took 8-10 hours and
then they put it in the oven for about half an hour and it was great.....I
wish it wasn't quite that long (especially in this weather to keep checking
the coals, etc.) Also, this girl said not to take the lid off and look, that
every time you lift the lid you have to add one hour to the cooking time. Is
this true?
TIA
Becky
---------------------------------------------------------
kstrom@tso.cin.ix.net
01/18/97 01:40
523/7
Subject: Japanese restaurant
Tonight I went to a Japanese restaurant called Osaka which amazingly enough
happens to be just down the street from me. Though it is most well known for
sushi, when I explained to the Chef that I was vegetarian he was delightfully
accomodating. The service was impeccable and the ambiance mellow, non
pretentious. The tariff was high end, but it was a business dinner (no on my
account!) so that obviously did not bother me. For anyone who enjoys Japanese
food I would highly recommend this establishment. Kristina
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/18/97 13:25
1139/16
Subject: speaking of Oriental
On our morning trip to Findaly Market we stopped at Saigon Market across the
street. I always try to find time for a trip there. I wanted to buy some
miso to make the fish marinade that I posted earlier this week. There was a
customer in there who looked Oriental (although duh! when I asked him if I had
miso from reading the bag he couldn't read it). It is like asking someone
from America if they know Joe Blow from Chicago.
There are many languages, but the man was not insulted. (and it turned out to
be miso). In fact the man became one of my best cooking friends. He was
teaching me how to make better marinade (maybe he was a chef somewhere because
he knew so much more than the average person). I told him I wanted to
marinade my fish with the miso and he insisted that I buy one of the daikons.
I picked up a really small one because there are just the two of us, and he
wouldn't let me buy it because it was too soft. I had to buy a firm one.
Then I showed him the Asian eggplants and he told me to pan fry them with a
little garlic. What a great thing to go into a store and learn from other
people. Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/18/97 13:28
599/8
Subject: tortellini salad
We stopped eating out but a little deli doesn't count as eating out. We
bought some tortellini salad from Silverglades. It is the best one in the
World. It contains artichokes, a little slivered carrots, artichokes, onion,
different kinds of olives, and roasted red pepper. The best thing are the
tortellini stuffed with that wonderful cheese that is used to stuff manicotti.
It had a sweetish dressing. I am going to duplicate it next week, but
something tells me I can never make it as good. If anyone knows about this
salad I would sure love to know what the dressing is. Mary Curtis
---------------------------------------------------------
Refd:2635
Refd:2638
kbowdler@tso.cin.ix.net
01/18/97 14:17
345/7
2634
Subject: Re: tortellini salad
Hey, Mary, have you ever tried the pepper shooters from silverglade and sons?
they are hollowed-out cherry peppers, filled with prosciutto and some kind of
cheese, and then marinated in olive oil.
they are yummy!!!!
unfortunately, they are out of them most of the time. :(
but if you ever see them, try them and tell me what you think.
krb
---------------------------------------------------------
Refd:2636
mcurtis@tso.cin.ix.net
01/18/97 21:20
152/3
2635
Subject: Re: tortellini salad
Yes, I bought a few the last time we were there and they were
good--surprisingly hot, but that is o.k. because I like things like that.
Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/18/97 21:23
501/7
Subject: cranberry relish
Our friends invited us over to eat turkey tonight (Kroger's special). It was
sort of a hasty thing and I asked my husband to pick up a can of whole
cranberries and I added the famous orange marmalade. I added about a half
teaspoon of cinnamon. (I think they serve relish with cranberries at some
restaurant). So the stuff sat on the screened in porch for about an hour and
a half and marinated. It was absolutely fabulous--easy, different, and
totally necessary with the turkey. Mary Curtis
---------------------------------------------------------
kstrom@tso.cin.ix.net
01/19/97 11:51
83/2
2634
Subject: Re: tortellini salad/"Silverglades"
Whoa... what or where
in the world is Silverglades? Sounds fabulous, Kristina
---------------------------------------------------------
Refd:2639
mcurtis@tso.cin.ix.net
01/19/97 12:14
434/6
2638
Subject: Re: tortellini salad/"Silverglades"
Silverglades/ahh. They used to own a deli downtown long ago that went on to
become the Wheel Restaurant on 6th St. The city in all its wisdom closed it
to put up something else and they were relocated. The new location never
worked. They now have a fabulous deli/grocery on Clough Pike and two stalls
at Findlay Market one of which specializes in imported cheeses and meats and
the other in olives, herring, etc. Mary Curtis
---------------------------------------------------------
Refd:2640
jibold@tso.cin.ix.net
01/19/97 16:55
61/2
2639
Subject: Re: tortellini salad/"Silverglades"
Is that Clough Pike down by the Newtown exit off I-275?
---------------------------------------------------------
Refd:2641
mcurtis@tso.cin.ix.net
01/19/97 18:25
202/3
2640
Subject: Re: tortellini salad/"Silverglades"
Well Clough Pike would be accessible from the Newtown Exit of 275. I, myself
am more familiar with reaching it via Columbia Parkway. It is a really fine
store with a deli-like flavor. Mary Curtis
---------------------------------------------------------
Refd:2642
kbowdler@tso.cin.ix.net
01/20/97 00:49
514/10
2641
Subject: Re: tortellini salad/"Silverglades"
and when i think of new york, i think of new tork style deli's, like the one
that silverglade and sons must have run DOWNTOWN. it is a shame that the
powers that be would not let there be places downtown like that. new york is
full of ethnic restaurants and deli's that give the city so much flavor;
flavor that cincinnati is lacking.
i can taste some of that flavor when i go to findlay market; God forbid that
we should someday see the day when Findlay Market is closed. It will be a sad
day indeed.
krb
---------------------------------------------------------
Refd:2643
mcurtis@tso.cin.ix.net
01/20/97 09:51
680/10
2642
Subject: Re: tortellini salad/"Silverglades"
It won't be closed, just "improved". It will be like Velvasheen and Hyde Park
Outlet and others along those lines. Even old Swallens. They were in old
buildings that had wonderful old nooks and crannys. People loved to shop in
those stores because they thought if they would look long enough they would
find something that had been overlooked and they would get a bargain. Then
the time came--put these things in a real building and they will come. Only
they don't come. People like these places the way they are. If they ever
change Findlay Market let us hope they keep it in exactly the same style they
have now or it will be just another supermarket. Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/20/97 14:05
364/5
Subject: tortellini salad
My souschef (as my husband refers to himself), has reminded me that there are
more than one type of pasta salad with tortellini at Silverglades. The one
that we particularly liked was called pasta popourri, although I am sure the
rest of them are fine. This, though, was the one that we have tasted and
liked. It also has cheese ravioli in it. Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/20/97 14:07
207/3
Subject: Superbowl Sunday
Sunday is the Superbowl, an occasion rivalled only by Thanksgiving, as being
devoted to food, whether for yourself or for a group. Does anyone have any
favorite things for this party time? Mary Curtis
---------------------------------------------------------
Refd:2648
Refd:2650
mdonovan@tso.cin.ix.net
01/20/97 14:37
866/15
Subject: Gas Smokers
Recently a thread of messages focussed on smoking (particularly turkeys). I
have been looking for a smoker for some time and would like some advice. I am
thinking of buying a gas (propane) fueled smoker/grill combo called a
7-in-one. It was sold in Sams Club and Dicks Sporting Goods for $100-$150. My
concern is whether a gas smoker could be controlled for long periods of temps
at 250-300F as necessary for smoking. Does anyone have any experience with
this type of smoker or gas smoking? The appeal to me is not having to adjust
charcoal for several hours. This particular smoker was versatile in setup and
could be used as a grill, portable burner (i.e., for outside seafood boils) or
a smoker. Any advice on choosing a smoker (particularly one that would double
as a grill since mine just fell apart after ten years service) would be
appreciated.
Michael
---------------------------------------------------------
Refd:2647
jibold@tso.cin.ix.net
01/20/97 15:42
317/6
2646
Subject: Re: Gas Smokers
I don't know anything about gas smokers, but I had a charcoal one and used it
for awhile. . .it took a lot of charcoal, and watching the charcoal to make
sure it wasn't running low on fuel. If I were to get another one, I'd be
inclined to get an electric one, I think. The flavors of the meats were very
good.
---------------------------------------------------------
dbharman@tso.cin.ix.net
01/20/97 19:20
571/19
2645
Subject: Re: Superbowl Sunday
I always make a Beef Taco dip.
Here is the recipe.
Beef Taco Dip
1 pound lean ground beef
1 package Ortego taco mix
2 or 3 jalopenos
3/4 cup beer
Sour cream
Shredded cheddar cheese
Brown the ground beef. Drain. Add the taco mix, chopped jalopenos, and beer.
Simmer 15 minutes. Put in a pie plate or round baking dish. Spread sour cream
on top and top that with the cheddar cheese. Serve with round tortilla chips.
I double the recipe if I am having a large group over.
The last few years I have used low-fat sour cream and you can't tell the
difference.
---------------------------------------------------------
Refd:2649
cooker@tso.cin.ix.net
01/21/97 07:59
1168/16
2648
Subject: Re: Superbowl Sunday
Every year...our church adult group has "Super Bowl Night Out".....We usually
have Chili, chili spaghetti, coneys..and all the fixings of snacks, veggies,
etc.....I also have made the Skyline chili dip.....which involves.....a
platter with cream cheese spread evenly on it...topped with chopped
onions...and a frozen (10 oz. ...thawed and heated) Skyline or Goldstar
Chili....spread on top of that and then finally finishing with shredded
cheddar....This then is put in the microwave until the cheese is melted and
served with tortilla chips........ But this year...there is also a recipe I've
tried for Christmas and it's a new twist on the chili........You use 2# of
Velveeta chunked up and add the thawed and heated Skyline (or from a
can)...Melt and mix and serve with tortilla chips.....the thing different
that I'm doing for the Superbowl is to get a large loaf of dark rye bread and
cutting out the shape of a football in it...filling it with the cheese, chili
mixture and using the canned cheese spread to make the threaded
..football-like design on top of the cheesy part.....serve with the bread and
tortilla chips....It should be cute and different...
---------------------------------------------------------
brutus@tso.cin.ix.net
01/21/97 14:09
463/18
2645
Subject: Re: Superbowl Sunday
This year in honor of my favorite team I am having some Green Bay favorites
Bratt Patties
Fried Cheese curds (the original heart attack on a plate)
Of course lots of Milwaukee beers
Deer summer sausage
cheese
pizza
possibly pasty's (beef stew turnover that is more upper Michiganish)
Chicken Booyah
Fried Bay perch
Boiled fish
cherry Pie
Frozen Custard (ten times better and more fattening than ice cream)
For my Patriot fans
baked beans from a can (cold)
---------------------------------------------------------
Refd:2652
Refd:2658
mcurtis@tso.cin.ix.net
01/21/97 15:50
696/17
Subject: baked potato topping
Baked Potato Topping
1 stick butter
1 cup mayonaise
1/2 cup grated Parmesan cheese
1/4 teaspoon Worcestire Sauce
Melt the butter and combine all the ingredients. Leave at room temperature
and serve with or over baked potatoes.
Note: My friend served this the other night and I loved it. You refrigerate
the leftover, but try to bring it to remember to bring it to room temperature
the next time you want to serve it. I don't think it would be all that bad
for you if you use lowfat or no fat mayonaise. Some people use the diet
margarine, but I like to splurge for this and use real butter. I think you
could serve this over steamed new potatoes or boiled potatoes, too.
Mary Curtis
---------------------------------------------------------
kstrom@tso.cin.ix.net
01/21/97 21:21
233/3
2650
Subject: Re: Superbowl Sunday
My dad was born in northern Wisconsin and many of the Strom clan still live
there, as well as in MN and MI. Despite having summered there every year as a
child, I have *never* heard of "fried cheese curds". Pray tell, Kristina
---------------------------------------------------------
Refd:2653
Refd:2654
Refd:2659
rwarren@tso.cin.ix.net
01/22/97 00:28
362/9
2652
Subject: Re: Superbowl Sunday
I like to make Cheese Dip with 2 cans of Rotel and 2 lbs of Velveeta. Today,
many are substituting the Rotel (tomatoes with green chiles) with salsa. It
just doesn't have the same taste.
Bobby
p.s. I have been a Patriots fan for a long time and was disappointed when we
lost big time to Chicago about a decade ago. I hope we have better results
this time!
---------------------------------------------------------
brutus@tso.cin.ix.net
01/22/97 08:48
272/5
2652
Subject: Re: Superbowl Sunday
Fried cheese curds are just as they sound. Breaded and deep fried cheese
curds. I believe they are served with some kind of sauce for dipping. They are
similar to cheese sticks. First and only place I ever crossed them was in
Green Bay.
Actually the Fox River Valley.
---------------------------------------------------------
Refd:2655
kstrom@tso.cin.ix.net
01/22/97 09:36
128/2
2654
Subject: Re: Superbowl Sunday
But what exactly *are* cheese curds? What comes up for me is cottage cheese,
and I can't imagine it. Ignorantly, Kristina
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/22/97 09:55
625/8
Subject: cheese curds
I wonder if cheese curds are the same as bakers cheese. I have been trying
and trying to buy it at stores--even Mike's Cheese Stall at Findlay Market.
He was interested, but the problem is it comes in 5 gallon frozen containers.
I bought one 2 years ago from Trauth Dairy to make cheesecake and Danish, but
I never got up the nerve to open it. I finally threw it away. They told me I
could probably thaw it and freeze it in smaller containers, but the whole job
became just too formidable for me at that time. So what it boils down to is
you can't buy the cheese curds in amounts smaller than 5 gallons. Mary Curtis
---------------------------------------------------------
Refd:2657
brutus@tso.cin.ix.net
01/22/97 11:04
899/15
2656
Subject: Re: cheese curds
My cheese knowledge is not all that great, but if you remember little miss
muffet sitting on a tuffet eating her curds and whey. She was eating cheese
curds. The curds and whey are the solids (curds) and liquid (whey) of the milk
that is used to make cheese. The curds are then further processed (don't know
how) to make cheese. The curds themselves can also be eaten, and have a very
unusual flavor and texture. I call it squeaky cheese, because the curds squeak
when you bite into it. The curds I've had look like a cube of cheddar that
have been squeezed in someone's hand. The flavor is rather bland and like
isaid it squeaks unless of course you bread them and fry them.
By the way any of the dozens of cheese factories/stores in WI will have them.
They are also not recommended for low fat diets as I think they are pure
milkfat.
As far as finding them in the Tri-state I say good look.
---------------------------------------------------------
wwick@tso.cin.ix.net
01/22/97 18:55
286/4
2650
Subject: Re: Superbowl Sunday
I have only one question, as a native Wisconsinite, where are you going to
get a proper frozen custard around here. I don't know where to get it around
here, & as you apparantly know, the stuff is sooooooooo great! I was back home
last week & I had some in the snow & cold. Heaven!
---------------------------------------------------------
Refd:2660
Refd:2662
wwick@tso.cin.ix.net
01/22/97 18:57
216/3
2652
Subject: Re: Superbowl Sunday
I've never had fried curds either, but they have plenty of places that sell
you bags of these things. There is however, a plethora of fried cheese up
there, so i suppose some folks bread & fry the darn crds too!
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/22/97 23:40
150/3
2658
Subject: Re: Superbowl Sunday
I know I am going to sound really naive, but I'll go ahead. Is frozen custard
like Dairy Queen or is it richer and more full bodied?
Mary Curtis
---------------------------------------------------------
Refd:2661
Refd:2666
brutus@tso.cin.ix.net
01/23/97 08:03
199/3
2660
Subject: Re: Superbowl Sunday
Frozen custard is richer than Graeter's ice cream, and has much more body than
dairy queen. My personal favorite is pecan pie custard, which has a scoop of
pecan pie thrown in with the custard.
---------------------------------------------------------
Refd:2667
brutus@tso.cin.ix.net
01/23/97 08:05
151/2
2658
Subject: Re: Superbowl Sunday
supposedly a buddy of mine is bringing some down packed in dry ice. It won't
be as fresh or as good, but hey its better than anything around here.
---------------------------------------------------------
Refd:2663
kstrom@tso.cin.ix.net
01/23/97 20:23
203/3
2662
Subject: Re: Superbowl Sunday/Wisc. care pkg
D'ya s'pose he could bring some cheese curds along too?! I wonder is there is
a mail order source. Speaking of Wisconsin, I have a yearning for limpa now
(a uniquely flavored rye bread). Kristina
---------------------------------------------------------
Refd:2664
mcurtis@tso.cin.ix.net
01/23/97 21:42
196/3
2663
Subject: Re: Superbowl Sunday/Wisc. care pkg
Well, isn't Wisconsin the home of Johnson metts or something like that? Our
neighbor drove all the way up there to buy them one summer and they sell them
at the local groceries. Mary Curtis
---------------------------------------------------------
Refd:2675
truff@tso.cin.ix.net
01/23/97 21:57
132/4
Subject: salsa
does anyone have a recipe for salsa that is close to what don pablo's
serves? it's a smooth sauce, with cilantro.
thanks, tom
---------------------------------------------------------
Refd:2684
wwick@tso.cin.ix.net
01/24/97 17:35
1107/17
2660
Subject: Re: Superbowl Sunday
You are correct, frozen custard in Wisconsin is very rich, usually 14% butter
fat, as compared to Dairy Queen soft serve, which is probably a 7% or 8% but-
ter fat. There is egg in it, so the finished product is denser (less air is
whipped into it, in the ice cream industry they call this overrun). As an
example a Dairy Queen cone will have 100%, maybe 125% overrun,a typical frozen
custard will be 50% - 75% overun, so it's physically a heavier cone. When you
have a really good frozen custard, you can scoop it immediately when it comes
out of a batch freezer, and it will hold it's shape. A Dairy Queen type product
or even a normal ice cream must be hardened in a freezer to be scoopable. Any
how this dense, sweet. and egg enriched product really tastes good.
sorry to go on about this stuff, but it is good, and in Milwaukee there are
custard stands all over the place, and they are open 12 months of the year.
It's
not uncommon to stand in line, outdoors, in cold weather to buy these things.
Of course these are the same people who jump into Lake Michigan on New Years
Day, so anything goes.
---------------------------------------------------------
wwick@tso.cin.ix.net
01/24/97 17:37
196/3
2661
Subject: Re: Superbowl Sunday
I had some great Pumpkin Pie custard at Oscar's in Milwaukee over Thanksgiving.
When I was up there last week I had a pecan praline, and a fudge nut custard.
Plain old vanilla is always good.
---------------------------------------------------------
Refd:2668
mcurtis@tso.cin.ix.net
01/24/97 18:30
970/14
2667
Subject: Custard and eggs
It sounds like this is a recipe for old fashioned regular ice cream. They all
contained eggs, cream and milk which definitely is the basis for custard. The
old tymey recipes in the older cookbooks all called for these ingredients to
be cooked on top of the stove as opposed to today's right away recipes. I
guess maybe they have that and it doesn't cost an arm and a leg because cream
is so plentiful there. It is probably really cheap, too, because people are
leaning away from it and butter due to the fat content. I did hear something
about eggs that was talked about in Prevention Magazine. It was on a
commercial for eggs. I have always maintained that eggs are great for you,
and I doubt if anyone will convince me otherwise. I believe I
posted this before--eggs contain lechitin and that dissolves fat.
I have seen it work. Products that contain cholesterol do not
necessarily manufacture it. Now cream, that's a different story.
Sigh. Mary Curtis
---------------------------------------------------------
Refd:2676
darnold@tso.cin.ix.net
01/24/97 21:10
89/2
Subject: German cookies
Does anyone have an easy recipe for German cookies for our daughter's Brownie
troop?
---------------------------------------------------------
Refd:2670
kstrom@tso.cin.ix.net
01/24/97 22:18
110/2
2669
Subject: Re: German cookies
What *kind* of German cookies? Kevin, where are you?! Kristina
(PS Kevin is very hip to German cuisine).
---------------------------------------------------------
dluers@tso.cin.ix.net
01/25/97 00:08
82/1
Subject: Croation
Does anyone have a few simple Croation recipes that they would like to share?
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/25/97 10:57
1299/23
Subject: Old Fashioned Custard Ice Cream
1/2 gallon of milk 1 teaspoon of butter flavoring
6 eggs 1 can condensed milk (14 ounces)
4 heaping tablespoons 2 large cans evaporated milk (13 ounces)
cornstarch
1 3/4 cups of sugar
1/2 tablespoon of vanilla
Put the milk on medium heat in a heavy pot. Do not stir. Let it heat until
it makes a film. Mix together the eggs, cornstarch and sugar; add this
mixture of ingredients to the milk and beat until frothy. After adding to the
milk, stir constantly until it reaches the thickness of a cream sauce. Remove
from the fire and add the vanilla, butter flavoring, condensed milk and the
two cans of the evaporated milk. Mix well and pour into an ice cream freezer.
Freeze and serve as you would any ice cream
This is from The Best of Louisiana-Mrs. Patsy Mouton. I think it will fit
into the portable ice cream maker that fits in the freezer, and I don't think
it looks like the end of the world calorie wise. One note. This book uses
brand names and they always say 1 can of Pet Milk (13 ounces) so I have to
assume that they are talking about any brand of evaporated milk. I felt this
was clarified because I knew that they weren't talking about condensed milk as
this is one of the other specific ingredients.
Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/25/97 11:04
1602/30
Subject: Date Cake
1 1/2 cups of sugar 1 teaspoon of cinnamon
1 cup of salad oil 1 teaspoon of allspice
3 eggs 1 cup of buttermilk
2 cups of sifted flour 1 cup of chopped walnuts
1 teaspoon of baking soda 1 cup of pitted, chopped dates
1 teaspoon of salt 1 teaspoon of vanilla extract
1 teaspoon of nutmeg 1 Buttermilk Icing recipe
Combine the sugar, oil and eggs. Beat the mixture until it is smooth and
creamy. Sift together: flour, soda, salt nutmeg, cinnamon, and allspice; add
alternately with the buttermilk to the creamed mixture. Mix together until
smooth. Preheat the oven to 300 degrees. Stir in the nuts, dates and
vanilla. Turn the batter into a greased and floured 9 by 13 by 2 inch pan.
Bake at 300 degrees for 55 to 60 minutes. Frost with Buttermilk Icing. Cut
into squares. Makes 24 portions
Buttermilk Icing
1 cup of sugar 1/2 teaspoon of vanilla
1/2 cup of buttermilk 1/2 cup of butter
1/2 teaspoon baking soda
Combine all ingredients in a saucepan. Cook over medium heat, stirring
constantly, to 230 degrees on a candy thermometer (soft ball stage). Remove
from the heat and cool for 5 minutes. Beat the mixture until it starts to
thicken. Pour at once over the cake. Makes about 1/2 cups of icing.
This is the cake that I am taking to the Superbowl Party. It is from The Best
of Louisiana. (I am substituting pecans for the walnuts because that's what I
have in the house.) Mary Curtis
---------------------------------------------------------
Refd:2674
kstrom@tso.cin.ix.net
01/25/97 11:10
203/3
2673
Subject: Re: Date Cake
Pecans work better in a Southern dish than walnuts anyway, don't you think?
My mom, when she lived in Atlanta, started making Waldorf Salad with pecans,
just ever so slightly roasted. Yum, Kristina
---------------------------------------------------------
wwick@tso.cin.ix.net
01/25/97 13:14
213/4
2664
Subject: Re: Superbowl Sunday/Wisc. care pkg
Johnsonville Brats are made there, and sold locally, however I believe the
Klement's Bratwurst is the best, unfortunately I never see it around here, so
whenever I get to Wisconsin I bring back two 5# boxes.
---------------------------------------------------------
wwick@tso.cin.ix.net
01/25/97 13:17
142/2
2668
Subject: Re: Custard and eggs
I agree with you , I don't think eggs are as bad as everyone thinks. The
cream, on the other hand, I try to use only for special recipes.
---------------------------------------------------------
rwhitney@tso.cin.ix.net
01/25/97 20:25
1205/31
Subject: Ghirardelli cocoa cake
Ghirardelli Fudge Cake
2 cups unsifted flour
1 3/4 cup sugar
3/4 cup Ghirardelli unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup butter or margarine (very soft)
3/4 cup milk
1/2 cup water
2 eggs
2 tsp. Vanilla
Preheat oven to 350. Grease and lightly flour two 9 by 1 1/2 inch round cake
pans. Measure flour, sugar, cocoa, baking powder, baking soda and salt into
large bowl. Mix on low for one minute. Add butter, milk, water, eggs, and
vanilla to mixture. Mix on medium for one minute; scrape down bowl. Beat on
high for 3 minutes. Pour into prepared cake pans. Bake 30-35 minutes. Cool
in pans for 5 minutes. Remove from pans and cool on racks. Frost with
Ghirardelli butter cream frosting.
Note: This recipe is from the label on a can of Ghirardelli unsweetened cocoa
("The Legendary Chocolate of San Francisco"). I have never heard of using an
electric mixer to blend dry ingredients before but that is what the recipe
seems to be telling you to do.
I have not made this yet but it has been so long since I've had a cake made
from scratch, I think Ill try it. And since none of it is healthy anyway I
think Ill use real butter.
Frosting recipe follows.
---------------------------------------------------------
rwhitney@tso.cin.ix.net
01/25/97 20:27
566/15
Subject: Ghirardelli cocoa frosting
Ghirardelli Butter Cream Frosting
1/2 cup Ghirardelli unsweetened cocoa
1/3 cup boiling water
3 cups powdered sugar
2 egg yolks
1 tsp vanilla
1/2 cup butter (very soft)
In bowl, dissolve cocoa with boiling water. Beat sugar into cocoa mixture.
Add yolks and vanilla, beat until fluffy. Place bowl in another bowl of ice
and water. Add butter in four additions, beating until frosting is lighter in
color and thick enough to spread. Frost cake. Refrigerate to set frosting.
I am sure these two recipes could be used with other brands of unsweetened
cocoa.
---------------------------------------------------------
rwhitney@tso.cin.ix.net
01/25/97 20:29
219/4
Subject: Ghirardelli Chocolate cookbook
Repeating a post from the our house kitchen board: there is an 800 number to
order this chocolate cookbook - but I haven't tried it and the label I am
getting the number from is several years old: 1-800-488-0078.
---------------------------------------------------------
Refd:2680
kstrom@tso.cin.ix.net
01/25/97 20:50
247/4
2679
Subject: Re: Ghirardelli Chocolate cookbook
Rosemary, i think i will try it with Hershey's... what wonderful weather to do
some from scratch cooking, filling the house with delightful smells. Oh CH.9
the other night they did a spot about the healing affects of various aromas.
Kristina
---------------------------------------------------------
aajbuck@tso.cin.ix.net
01/27/97 21:45
1170/17
Subject: Mock Turtle Soup
Hi, I'm not registered to this BB, but I wonder if anybody out there knows of
any restaurant or bar that still makes mock turtle soup? I know Worthmore
makes a canned version, and I just had a bowl at the Brew House. I am not
particularly interested in making it myself; I have two recipes -- _Joy of
Cooking_ and _Settlement Cookbook_ -- that call for calves' brains and an
entire calves' head, respectively. (The calves' head version is what my
father's Aunt Rose used to make every Saturday; she'd cook a huge vat of it
and people would come from all over Brighton and Mohawk to buy a bucket of it!
Unfortunately, my family lost contact with that branch of the family.)
Actually, I don't think anybody really uses calf heads or parts thereof any
more (which is sort of a relief; I mean, what do you do with the eyeballs?).
All I know is that Zino's the late pizza/Italian chain made a fabulous mock
turtle soup -- rather like oxtail in texture, with a wonderful lemony zing.
At any rate, I'm about to start calling likely-sounding old-fashioned
restaurants but there are hundreds of tiny ones! If anybody could give me a
starting point I'd really appreciate it.
---------------------------------------------------------
Refd:2686
rperry@tso.cin.ix.net
01/27/97 22:22
1916/57
Subject: General Tso's Chicken
FORWARDED FROM: /mail/rp/rperry(#563) From:ichef@ichef.com
General Tso's Chicken - Hom
---------------------------
------------------------------------------------------------------------------
Categories: Poultry, Chinese
Yield: 4 servings
3/4 lb Boneless chicken breast
2 ts Dark soy sauce
2 ts Rice wine or dry sherry
1 ts Finely chopped ginger root
1 ts Cornstarch
1 ts Sesame oil
1/3 c Oil, preferably peanut
2 Dried red chiles
- cut in half lengthwise
1 tb Chopped fresh orange peel OR
2 ts - dried citrus peel
-(soaked & coarsely chopped)
1/2 ts Roasted Sichuan peppercorns
* (finely ground), optional
2 ts Dark soy sauce
1/4 ts Salt
1 ts Sugar
1/2 ts Sesame oil
CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put
it into a bowl together with the soy sauce, rice wine or sherry, ginger,
cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture
marinate for about 20 minutes. Heat the oil in a wok or large skillet until
it is very hot. Remove the chicken from the marinade with a slotted spoon.
Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it
and leave to drain in a colander or sieve. Pour off most of the oil,
leaving about 2 teaspoons. Reheat the pan over a high heat and then add the
dried chiles. Stir-fry them for 10 seconds, and then return the chicken to
the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing
well. Serve the dish at once.
KEN HOM
PRODIGY GUEST CHEFS COOKBOOK
-----
Be sure to visit The Internet Chef often!
http://www.ichef.com
-----FORWARDER'S COMMENTS:
Way back at message 2536, Jean Merril was looking for a recipe for
General Tso's chicken. I found this recipe at the "Internet Chef's"
web page and mailed it to myself here with the hopes of forwarding
it to the board. (retyping it just wouldn't be fun!) Hope the recipe gets
transfered o.k. and is formated correctly.
---------------------------------------------------------
Refd:2685
Refd:2687
rperry@tso.cin.ix.net
01/27/97 22:51
674/25
Subject: Salsa recipe
FORWARDED FROM: /mail/rp/rperry(#565) From:rperry@iac.net
Basic Salsa Recipe
Bobby Flay, Mesa Grill
2 cups main ingredient, chopped (tomato, mango, corn,
black beans, pineapple, etc,)
2 tbsp chopped red onion
2 tbsp minced jalapeno
1/4 cup coarsely chopped cilantro
1/4 cup lime juice
salt and pepper to taste
For example, I had a good pineapple-papaya salsa last weekend (they had
a salsa *bar*) that also had some red chile powder for volume.
Sandy
From the Chile-Heads Recipe Collection
URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
-----FORWARDER'S COMMENTS:
Here is a basic salsa recipe that is quite good. Leaves lots of room
for creativity.
---------------------------------------------------------
rwarren@tso.cin.ix.net
01/27/97 23:06
536/13
2665
Subject: Re: salsa
Thomas,
I do not have a recipe for salsa like Don Pablo's, but being a fan of fresh
salsa (I got spoiled when I worked for the now-defunct Casa Gallardo's) the
jars and cans just don't cut it.
I have found that Lawry's has a blend of seasonings for "Fresh Salsa." I found
it at Kroger's on the Mexican aisle (usually near the taco seasonings). You
just add a couple of tomatoes and chill for an hour. (I usually run the
tomatoes and seasoning through a blender.) The seasoning pack is under a buck.
Try it. You'll like it.
Bobby
---------------------------------------------------------
rwarren@tso.cin.ix.net
01/27/97 23:11
209/7
2682
Subject: Re: General Tso's Chicken
Richard,
You are a saint! I have been looking for a recipe for years. Lately, I have
been checking out recipes books in bookstores, but have been unable to find
anythings. Thanks for your efforts.
Bobby
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/27/97 23:21
521/7
2681
Subject: Re: Mock Turtle Soup
A lot of restaurants in the Greater Cincy area serve turtle soup periodically.
However, the Window Garden in Westwood has it every day. It is really pretty
good. By the way we have a recipe for this soup in our archives. I posted it
myself. There are serveral variations, but we do not use calve's heads, we
use ground beef for the most part, and I vary mine using a little ground
chicken and pork if I am in the mood. I think the seasoning is such that if
you only use the ground beef it is fine. Mary Curtis
---------------------------------------------------------
kstrom@tso.cin.ix.net
01/28/97 08:00
86/2
2682
Subject: Re: General Tso's Chicken
My friend Nyoka dredges the chicken in sesame seeds before frying...yum!
Kristina
---------------------------------------------------------
bolo@tso.cin.ix.net
01/28/97 19:48
343/5
Subject: Cincinnati Cable
I have recently moved to Indianapolis, and am delighted that my cable company
provides us with the TV Food Network. Do any of the Cincinnati Cable companies
have that? Cooking shows, all day long...my personal favorite is Emeril Live,
with New England raised louisiana chef Emeril Lagasse. If you don't have it,
you're really missing out!
---------------------------------------------------------
Refd:2690
kstrom@tso.cin.ix.net
01/28/97 20:27
412/6
2689
Subject: Re: Cincinnati Cable
I love the cooking channel too, and that is one of my joys when i go out of
town on business. Apparently people in Cincy do get it here too, but i do not
have cable. One of my faves is "How to Boil Water", and yes, Emeril is
*great*! "Ready, Set, Cook!" is also fun, though the emcee is a little stiff.
Then there are those Taco babes... listen to me ramble! Guess it's time to
leave town again! Kristina
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/30/97 13:18
2306/50
Subject: Sinful Chocolate Truffles
I found this on web site advertising the cookbook to which you refer
(Ghirardelli)
Sinful Chocolate Truffles
Ingredients
1/4 cup heavy whipping cream
8 ounces (2 baking bars) Ghiradelli Bittersweet Chocolate, broken into 1/4
inch pieces
6 tablespoons unsalted butter cut into small pieces
1/3 cup Ghirardelli Unsweetened Premium Cocoa
Preparation
In a small saucepan, bring the cream to a simmer. Remove from the heat, and
stir in the chocolate and butter. In a medium-sized skillet, bring 1/2 inch
water to a slow simmer. Set the saucepan in the skillet over low heat. Stir
mixture just until chocolate has completely melted. Remove from the heat
Pour the chocolate mixture into a shallow bowl, cool, cover, and refrigerate
until firm, at least 2 hours.
Pour the cocoa into a pie plate. Line an airtight container with waxed paper.
Dip a melon baller or small spooon into a glass of warm water and quickly
scrape across the surface of the chilled truffle mixture to form a rough 1
inch ball. Drop the ball into the cocoa. Repeat with the remaining truffle
mixture.
Gently shake the pie plate to coat truffles evenly. Transfer truffles to the
prepared container, separating layers with additional waxed paper. Cover
tightly and refrigerate up to 2 weeks, or freeze up to 3 months.
Dipping Chocolate for Truffles
Ingredients
10 ounces (2 1/2 baking bars) Ghirardelli Bittersweet
Chocolate broken into 1/4 1/4-inch pieces
Note: I think what they are saying (hum, I wish they would have been more
specific,--now I am becoming a cookbook critic--) is instead of dipping the
truffles in the cocoa you can dip them into either of the two choices that
they give you--baking bars or broken chocolate. I have been seeing a lot of
pastry chefs garnishing with cocoa lately. I can sure tell you that they are
not using the good old Hershey's cocoa that is a staple in our cupboards ever
since we can remember. It would be much too bitter for this purpose, and for
dipping purposes I think we would definitely need this specialized chocolate.
It sounds like a really easy recipe once you find the ingredients. (I am
pretty sure the Party Source sells this type of chocolate. I don't know where
else it can be found.) However, it does sound doable. Mary Curtis
---------------------------------------------------------
Refd:2692
mcurtis@tso.cin.ix.net
01/30/97 15:57
949/19
2691
Subject: Re: Sinful Chocolate Truffles
Here are the instructions for dipping the truffles:
Preparation
Line a baking sheet with waxed paper. Form the truffles and place on the
prepared baking sheet. (Do not coat in Cocoa.) Freeze, uncovered, at least 2
hours.
Melt the chocolate in a double boiler over hot, but not boiling, water. Stir
the chocolate occasionally until smooth. Remove the truffles from the
freezer. Drop one ball into the melted chocolate. Twirl briefly with a fork
to coat. Lift the truffle with the fork and drain over the saucepan; return
to the baking sheet. Repeat with the remaining truffles. Place the baking
sheet in the refrigerator and allow the chocolate coating to set,
approximately 1` hour. Place truffles in a waxed paper-lined airtight
container. Store up to 2 weeks in the refrigerator or up to 3 months in the
freezer.
Note: All I can figure out is they forgot to say that after you dip then you
dust the cocoa on them. Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
01/31/97 10:58
1560/34
Subject: Mock Turtle Soup
Rather than look through the archives for this soup I decided to post the
recipe again. There are two choices--with or without gingersnaps
Mock Turtle Soup #1
2 qts. water 2 Tbsp lemon juice
1 lb. ground beef 1 Tbsp salt
1 bottle regular size catsup 1 tsp or less pepper
1/2 c. Worcestershire Sauce 25 ginger snaps
1 large onion, chopped 2 hard boiled eggs, chopped
Cook all but ginger snaps and eggs slowly for one hour. Fill empty catsup
bottle with water, and pour over the ginger snaps and stir until smooth. Add
to soup and cook 1/2 hour longer. Then add hard boiled eggs.
Mock Turtle Soup #2
2 lbs. lean ground beef 2 Tbsp salt
3 carrots chopped fine 1 Tbsp mixed spice in bag
2 lemons chopped fine 1/3 cup vinegar
1 onion chopped fine 4 quarts water
Combine and cook slowly for 1 1/2 hours, then add: 1/2 cup Worcestershire
sauce and 1 cup catsup. Cook 30 minutes longer. Add 2 cups flour, browned
and mixed with 1 cup cold water and 3 hard boiled eggs, chopped. Cook 10-15
minutes longer.
Note: You can be very creative and substitute different ingrdients for the
ground beef. For example the last time I made it I used beef, chicken, and
fake crab. You could also use ground pork. These resemble turtle meat but
the other ingredients bring everything together nicely. While the first
recipe doesn't call for it I think I would add a pinch of sugar, (the second
one gets sugar from the cookies). Mary Curtis
---------------------------------------------------------
kbowdler@tso.cin.ix.net
01/31/97 22:55
343/7
Subject: da girth burger
anybody ever been to Zip's Cafe in Mt. Lookout? they serve a burger there
that i LOVE called the girth burger.
we are going tomorrow night after taking the kiddies to see star wars.
the girth burger is a *thick* hamburger with a split mett on top of the
hamburger, between the bun and meat. it is scrumpdilyicious!!
see ya at zips'?
krb
---------------------------------------------------------
Refd:2695
wwick@tso.cin.ix.net
02/01/97 10:26
166/4
2694
Subject: Re: da girth burger
They do have great burgers, and they make a pretty good bowl of chili, as well.
It's too bad the place is so small, it's hard getting in there much of the
time.
---------------------------------------------------------
Refd:2696
kbowdler@tso.cin.ix.net
02/01/97 11:29
227/4
2695
Subject: Re: da girth burger
tell me about it!! the last time we went there, we waited 45 minutes in the
small walkway between the two entrance doors. and that's with two kids, 3 and
5! they were not happy. tonight we are going to go earlier.
krb
---------------------------------------------------------
Refd:2699
Refd:2707
bstatman@tso.cin.ix.net
02/01/97 15:13
263/4
Subject: Rice Steamer
Does anyone use one and can recommend a good one? I've gone through
two Salton's in a year. The first one blew the circuit breaker, and
I returned it and got a new one in exchange. The second one just quit
in use, and it was only the third time I used it.
---------------------------------------------------------
Refd:2698
tlcborn@tso.cin.ix.net
02/01/97 18:47
84/2
2697
Subject: Re: Rice Steamer
I had one of those. I didnt like the way it made the rice taste. I pitched
it.
---------------------------------------------------------
kstrom@tso.cin.ix.net
02/01/97 18:52
471/7
2696
Subject: Re: da girth burger/Zip's
Best time to go is during off hours, and *definitely* not on weekends.
My meat eating friends adore the Zipburger... yet another Cincy classic.
Speaking of such places, The Mt. Adam's Bar and Grill is pretty good too, and
*they* even serve a dynamite veggie burger! Kristina
PS If Zip's is too crowded, right around the corner, on the other side of the
sqare is a place called Million's cafe. The kitchen there is much more
limited, but their chili is pretty fine.
---------------------------------------------------------
Refd:2708
kstrom@tso.cin.ix.net
02/01/97 19:04
124/2
Subject: Cinnabons
Does anyone have a recipe for these sinful delights? If I could recreate them
my kids would love me forever. Kristina
---------------------------------------------------------
Refd:2706
mcurtis@tso.cin.ix.net
02/01/97 22:36
626/9
Subject: restaurants
I see where the Alpha has reopened in Clifton if you are interested in both
vegetarian and non-vegetarian food. I hope they have the same menu as they
used to have. We loved to go up there on weekends and just be there and eat
those home fries. Also, they had the best sandwich which was grilled
provolone with zuchinni on the cheese. Also they had something they did with
grilled cheese and pieces of apple and pecan. I think they must have made up
the sandwiches and then put them on a grill with a lot of sumptious butter.
Well I hope they are still open. I hear that Mecklenberg's has reopened. Now
Mary Curtis
---------------------------------------------------------
Refd:2703
kbowdler@tso.cin.ix.net
02/01/97 23:34
327/8
Subject: zips
oh, golly
the girth burger....
i am bloated.. fries...
my kids both ate all of their grilled cheese.. that is an event.
weird seating arrangement: kind of like in england. we were sitting in the
middle of a long table. families we did not know were on either side, kind of
like in a pub in england. it was cool.
krb
---------------------------------------------------------
kstrom@tso.cin.ix.net
02/02/97 10:38
213/3
2701
Subject: Re: restaurants
A friend of mine went to the reopened Mecklenberg's last night. She said they
have a Vegetable Wellington "to die for", that the service was superb and the
prices, including drinks, were righteous. Kristina
---------------------------------------------------------
hlawson@tso.cin.ix.net
02/03/97 13:37
289/6
Subject: Pizza Variations
Since my wife was out of town last weekend a good friends couple
invited me over for dinner. She prepared 5 kinds of pizza. The
peanut butter pizza with peanuts went over badly with other
guests but I was hungry. Colleen is a creative cook so you don't
get recipes from her.
Howard
---------------------------------------------------------
mcurtis@tso.cin.ix.net
02/03/97 14:51
681/16
Subject: Red Hot Molded Hearts
From Taste of Home
Red-Hot Molded Hearts
!/4 cup red-hot candies
1 cup boiling water
1 package (3 ounces) strawberry or cherry Jello
2 1/2 cups applesauce
In a bowl dissolve candies in water. Stir in gelatin until dissolved. Fold in
applesauce. Pour into 12 oiled 1/3 cup individual molds, a 4 cup heart-shaped
mold or a 1 quart bowl. Chill for about 3 hours. Yield 10-12 servings
Note: This is wonderful for both adults and children. I did get out the
strainer when after a long period of stirring some of the red hots refused to
dissolve. No big deal. This is not a Jello dish, but rather an applesauce
that is similar to an aspic. Quick and lovely. Mary Curtis
---------------------------------------------------------
Refd:2735
kstrom@tso.cin.ix.net
02/04/97 08:13
383/5
2700
Subject: Re: Cinnabons
As sometimes happens after I post a query, I find the answer! The Pillsbury
Hot Roll pkged mix has a recipe for cinnamon rolls that taste remarkably like
cinnabons. My daughters actually said they were better since they were not
*quite* as rich. The recipe says to make 12, but I cut 8 to replicate the
size of cinnabons. Very easy to make, for a yeast based item. Kristina
---------------------------------------------------------
wwick@tso.cin.ix.net
02/04/97 18:34
494/7
2696
Subject: Re: da girth burger
Next time you get a craving for a "Deluxe Zip Burger", and don't want a wait
in the tiny hall, go out to Newtown and eat at the Main Street Cafe. The man
that owns the place ran Zip's for many years, so about 2 years ago he and his
family opened their own place. The menu is very similar, burgers, fries, chili,
cold beer, he uses fresh ground beef from Mairose's, it's a great product. It's
usually easier to get in, & if it's crowded you can still get inside, and have
a beer at the bar.
---------------------------------------------------------
wwick@tso.cin.ix.net
02/04/97 18:38
215/3
2699
Subject: Re: da girth burger/Zip's
You are right on about Million's, nothing like a good burger made from "fresh"
ground beef! I'm not positive, but I heard that Bracke's on Mt. Lookout Square
provides the fresh grind for both Zip's & Million's.
---------------------------------------------------------
wwick@tso.cin.ix.net
02/04/97 18:50
387/6
Subject: I want a great fish sandwich!
I need some help, I remember about a year ago they had a contest in the
Enquirer or Cincinnati Magazine looking for the best "fish Sandwich" in the
city. All I remember is that it was in a bar & grill, I think it was owned
by a lady, I also think it was in/on Price Hill, and I think it starts with
the letter "C". I am sure someone out there knows the place, i appreciate
the help.
---------------------------------------------------------
mcurtis@tso.cin.ix.net
02/04/97 19:20
666/9
Subject: restaurant/comfort food
Sunday night we went to the Schoolhouse, (just this side of Milford). We go
there at least 3 times a year, (although never again on Sunday night. We had
a really long wait in a small area.) But once you get in there you forget all
that. They serve family style the best salad in the country, country cole
slaw, bowls of vegetables and the finest fried chicken in the world.
$7.95--not the cheapest place, but well worth the drive if you are just
interested in good food. They have other things from crumbed cod to steak,
and are a real family place. They are open Thursday through Sunday. Homemade
cobbler is a few dollars, and homemade pie. Mary Curtis
---------------------------------------------------------
Refd:2711
kbowdler@tso.cin.ix.net
02/05/97 11:00
237/4
2710
Subject: Re: restaurant/comfort food
i heard THE place to go for fried chicken is a restaurant in Oldenburg,
Indiana... friend of mine drives up once every two months or so to get it..
i will check on the name, unless anybody else knows what I am referring to...
krb
---------------------------------------------------------
tcass@tso.cin.ix.net
02/05/97 16:04
564/9
Subject: Burgers
All this talk about burgers makes me think of THE PLACE in my mind for
burgers. If anyone is ever in southern Idaho and has a hankerin' for the best
burger you ever had, visit the Triangle Inn in Sweet, Idaho. These are
two-handed jobs that once you pick up you don't set down, and as you eat them,
grease runs down the backs of your hands and drips on the plate. Getting one
down, along with the fries that come with it, is a chore. I'm going out to
Boise to visit friends this spring, and you can bet the Triangle will see my
face! mmmmm mmmmm mmmmm!!
---------------------------------------------------------
mcurtis@tso.cin.ix.net
02/05/97 17:11
781/11
Subject: fish sandwiches
I know! The West Side Tavern (a working man's bar with a restaurant on the
other side), has the best fish sandwiches in the country. They also have the
best ham. They make it themselves. And the roast beef, hot in juice
umumumum. And green beans. and macaroni and cheese and all of this stuff you
can carry out the whole thing for around $8.00. Just kidding, but really good
working man's prices. Wel you don't eat there, you have to leave, because
you have to let the workers have the seats. It's right across the street on
11th in Newport,Ky. right across from the old toll bridge that the bus
company used to take you to Covington. Not open at night, only lunch except
Friday when they have their special fish (the only day I think they have
fish). Mary Curtis
---------------------------------------------------------
mcurtis@tso.cin.ix.net
02/06/97 13:05
588/20
Subject: Mocha Creme Cups
Crust for cup base:
1 can coconut
3 Tbsp margarine
16 foil cups
Creme:
2 Tbsp milk
1 (1/2 lb) bar chocolate with almonds
2 Tbsp instant coffee
1 12 oz container frozen whipped topping
Mix coconut and margarine together and press into foil cups. Bake 35 until
toasted; cool.
Melt chocolate with milk and coffee; cool. Fold in topping. serving some for
garnish. Spoon creme over base, adding reserved topping and cherry. Makes 16
Since Valentine's Day will be here soon I thought it might be nice to start
thinking of some good things to fix for a special treat. Mary Curtis
---------------------------------------------------------
lisamcc@tso.cin.ix.net
02/06/97 14:49
82/4
Subject: ? Anyone with a kiwi tart recipe?
I'd like a recipe for a tart with kiwis if anyone has anything?
Thanks,
Lisa
---------------------------------------------------------
mcurtis@tso.cin.ix.net
02/06/97 14:51
198/3
2582
Subject: Re: Crystalized Ginger
I finally have time to try this recipe. I can't wait and want to recommend
that if you have a dog or child that gets carsick this might be worth making
just to save the back seat. Mary Curtis
---------------------------------------------------------
kstrom@tso.cin.ix.net
02/07/97 21:31
195/3
Subject: Dining *and* Dancing
Does anyone know of a place in the tristate that has both good (or even
decent) food as well as a dance floor that is not crowded with teenagers or
people in their early 20's? TIA, Kristina
---------------------------------------------------------
Refd:2718
mcurtis@tso.cin.ix.net
02/07/97 23:10
130/2
2717
Subject: Re: Dining *and* Dancing
Does the Netherland downtown still fill the bill? I'll bet almost the only
places left that do this are hotels. Mary Curtis
---------------------------------------------------------
jmerrill@tso.cin.ix.net
02/08/97 16:51
4016/101
Subject: 2 Kinds of Cinnabons
I found two recipes for Cinnabon Rolls posted by the Internet Chef.
One is raised and baked the conventional way. The second recipe
is for the automatic bread machine.
CINNABON ROLLS
Yield: 6 servings
1/2 c Water,warm
2 pk Yeast,dry
2 tb Sugar
1 pk Vanilla pudding instant
1/2 c Margarine,melted
2 Eggs beaten
1 ts Salt
8 c Flour
In small bowl, combine water, yeast and sugar. Stir well dissolved. Set
aside. In large bowl, take the pudding mix and prepare according to pkg.
directions Add margarine, eggs and salt. Mix well. Then add the yeast
mixture. Blend: gradually add flour and knead until smooth. Place in a
very large greased bowl. Cover and let rise till doubled. Punch down
and let rise again. Then roll out on lightly flfoured surface to 34 by 21"
size. Take 1 cup margarine melted, and spread over surface. In small
bowl, mix 2 cups brown sugar and 6 tblsp cinnamon. Sprinkle all over
top of surface.Roll up very tightly. With a knife, put a notch every
2 inches. Now with a stringor a thread, place under roll by notch and
criss-cross over to cutroll. (this makes nice clean cuts!) Place on
greased baking pan, 2" apartTake hand and lightly press down roll.
Just a little.. it helps hold it together. Cover and let rise till doubled
again. Bake at 350F for 15 to 20 min. Take them out when they start
to turn golden brown. Do not over bake! Frost warm rolls with:
CREAM CHEESE FROSTING
: 8 oz softened cream cheese
: 1/2 c margarine, softened
: 1 t vanilla
: 3 c powdered sugar
: about 1 T milk, just enough
: to fluff Combine all ingred-
: mix till smooth. Spread on
: very warm rolls.
Note: You can make these the night before. Mix up the recipe and let
it rise once. Punch down and cover for the second rising, putting in
the refrigerator overnight to slowly rise. In the morning, let it
complete rising, roll it out and finish it up they also freeze well and
can be warmed up in the microwave.
CINNABON ROLLS ABM
Categories: Breads
Yield: 1 servings
-----------------------------------ROLLS-----------------------------------
1/4 c Butter; melted
1/4 c Water
1/2 pk Instant vanilla pudding
-(1/2 of a 3.4oz. box)
1 c Milk
1 Eggs; beaten
1 tb Sugar
1/2 ts Salt
4 c Bread flour
2 1/2 ts Yeast
----------------------------------FILLING----------------------------------
1/2 c Butter; softened
1 c Brown sugar
2 ts Cinnamon, ground
----------------------------------FROSTING----------------------------------
4 oz Cream cheese; softened
1/4 c Butter; softened
1 1/2 c Confectioners sugar
1/2 ts Vanilla
1 1/2 ts Milk
Rolls: Place ingredients in machine following the specifications of that
particular machine. Set for dough cycle (about 1 hr. 40 minutes in my
Hitachi B101 - Debbie Carlson). After complete on dough cycle, remove
from machine & roll out to 17 x 10 (approx) rectangle.
Filling: Mix together brown sugar and cinnamon. Spread softened butter
over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll
tightly from long end, pinching edges closed when completely rolled.
Slice rolled dough into 1/2" slices (or larger if a larger bun is preferred ).
Place into greased cake pans. ( I use 3 - 9" pans ) I usually get 19 - 20
buns from this. Let rise until doubled. Bake at 350 for 15 - 20 minutes,
until golden. Do not overbake.
Frosting: Spread on very warm rolls. They are best when eaten fresh, but
we have found that 10-15 seconds in the microwave rejuvenates them!
Note: I made these in my Hitachi B101 and the dough turned out
beautifully! I added chopped nuts to the filling though and doubled the
cinnamon. I also sliced my rolls about 1" and placed them in a non-stick
13x9" baking pan which rendered about 10 large rolls. Also, because I
don't care for a cream cheese frosting, I used 3 c powdered sugar, 4 Tbsp.
softened butter, 1 tsp. vanilla and about 3 Tbsp. milk which made lots of
frosting, perhaps too much. (Debbie Carlson)
Be sure to visit The Internet Chef often!
http://www.ichef.com
---------------------------------------------------------
Refd:2720
kstrom@tso.cin.ix.net
02/08/97 21:43
64/1
2719
Subject: Re: 2 Kinds of Cinnabons
Jean, *THANK YOU SO MUCH*!!!! Will try, tomorrow! Kristina
---------------------------------------------------------
jgraf@tso.cin.ix.net
02/10/97 10:14
960/34
Subject: OATMEAL-MOLASSES COOKIES
FORWARDED FROM: /mail/jg/jgraf(#527) From:jgraf(Joseph Graf)
OATMEAL-MOLASSES COOKIES
1\4 CUP MARGARINE,SOFTENED
1\4 CUP SUGAR
1 EGG
1\4 CUP MOLASSES
1 TEASPOON VANILLA EXTRACT
1-3\4 CUPS ALL-PURPOSE FLOUR
1\2 TEASPOON BAKING SODA
1\2 TEASPOON SALT
1 CUP REGULAR OATS,UNCOOKED
1 TEASPOON GROUND CINNAMON
1\2 TEASPOON GROUNG GINGER
VEGETABLE COOKING SPRAY
CREAM MARGARINE;GRADUALLY ADD SUGAR,
BEATING AT MEDIUM SPEED OF AN ELECTRIA
MIXER UNTIL WELL BLENDED.ADD MOLASSES,
EGG, AND VANILLA; BEAT WELL.
COMBINE FLOUR
AND NEXT 5 INGREDIENTS IN MEDIUM BOWL,
STIR-RING MIXTURE WELL.GRADUALLY
ADD FLOUR MIXTURE TO CREAMED MIXTURE,
MIXING WELL TO
COMBINE.DROP DOUGH BY LEVEL TABLESPOON-
FULS, TWO INCHES APART, ONTO COOKIES
SHEETS COATED WITH COOKING SPRAY.
BAKE AT 350% FOR 10 MINUTES OR
UNTIL LIGHTLY BROWNED.COOL SLIGHTLY
ON COOKIE SHEETS.
REMOVE FROM COOKIE SHEETS, AND COOL ON
WIRE RACKS. YIELD: 32 COOKIES
-----FORWARDER'S COMMENTS:
VERY-GOOD
---------------------------------------------------------
brutus@tso.cin.ix.net
02/10/97 11:34
186/4
Subject: Spinach dip
I'm looking for a recipe for the over-the-counter grocery store deli version
of spinach dip. MY past attempts at creating this have failed miserably.
Please E-mail or post, Thanks!
---------------------------------------------------------
Refd:2731
cblockso@tso.cin.ix.net
02/10/97 18:55
2185/110
Subject: Ethnic Markets
The February issue of Cincinnati Magazine listed the following ethnic markets.
If anyone knows of other ones- please post them for all of us to enjoy.
Italian:
LaRosa's Food Market
2415 Boudinot Ave. (Westwood)
451-1520
Hours: Seven days 9 am-10pm
Scalea's Italian Market
318-20 Greenup (Covington)
921-2332
Tony Sparto's
23 E. Court Street (downtown Cincinnati)
721-7776
Hours: Mon-Tues., Thurs-Sat. 10-5
Mediterranean:
Andy's Deli
906 Nassau (Walnut Hills) 281-9791
Hours Mon-Thurs 10-9, Fri 10-11, Sat. 10-10, Sun 1-8
Athena
8548 Winton Rd. (Finneytown)
729-0440
Hours: Mon-Sat 10:30-7, Sun 12-2
Mediterranean Foods
314 Ludlow Ave. (Clifton) 961-6060
Hours: Mon-Sat 10-8, Closed Sun.
Mediterranean Imports
108 W. Elder (Over-The-Rhine)
241-8222
Hours Mon-Thurs 9-4, Fri 9-5, Sat 8-6, Closed Sun.
Indian & Pakistani
Asian Market
11259 Reading Road (Sharonville)
563-9922
Hours: Tues-Fri 12-7, Sat 11-7, Sun 12-5, Closed Mon.
Patel Brothers & Co.
7617 Reading Rd. (Roselawn)
821-0304
Hours: Mon, Wed, Sun 11-7, Closed Tues.
Other Asian:
Asian Food Mart
4311 Colerain Ave. (Northside)
681-9253
Hours: Mon-Fri 11-7:30, Sat 10-8, Sun 1:30-5:30
Sam Fung
684 Central Pkwy (Over-the-Rhine)
381-4543
Saigon Market
119 W. Elder St. Findlay Market (Over-the-Rhine)
721-8053
Hours: Mon-Fri 10:30-6, Sat 8 am-6, closed Sunday
Tokyo Oriental
19738 Reading Rd. (Evendale)
563-5990
Hours: Tues-Sat 10-6:30, Sun noon - 5 , Closed Mon.
K&P Oriental Food Store
9731 Montgomery Rd. (Montgomery) 891-9280
Hours: Mon-Fri 10:30-9, Sat 10:30-8, Closed Sun.
Viet Hung Market
918 E. McMillan (Walnut Hills)
221-2929
Hours Mon-Thurs 10-5, Fri 9-5, Sat 9-7, Sun 10-6
Vina Market
3762 Montgomery Rd. (Norwood)
631-4559
Hours: Tues-Fri 11-7, Sat-Sun 10-7, Closed Mon.
Hispanic:
Madera's Latin American Market
3838 Montgomery Rd. (Norwood)
531-5291
Hours: Mon-Sat 9:30-8:30, Sun 11-6
Jewish:
Bilker Fine Foods
7648 Reading Rd. (Roselawn) 821-6800
Hours: Mon-Sat 9-6, Sun 9-4
Pilder's
4070 E. Galbraith (Dillinvale)
792-9961
Hours: Sun-Thurs 11:30-8, Fri 11:30-4, Closed Sat
Miscellaneous
Jungle Jim's
5440 Dixie Hwy. (Fairfield) 829-1919
Hours: seven days Mon-Sat 8-10, Sun 9-9
---------------------------------------------------------
ftp883@tso.cin.ix.net
02/10/97 19:35
74/1
Subject: yogurt muffins
I've lost my Dannon yogurt muffin recipe. Does anyone have it? Thanks
---------------------------------------------------------
jgraf@tso.cin.ix.net
02/11/97 09:51
966/24
Subject: COCOA GLAZE
FORWARDED FROM: /mail/jg/jgraf(#535) From:jgraf(Joseph Graf)
COCOA GLAZE
1-TABLESPOON LIGHT CORN OIL 1\2-CUP POWDERED SUGAR
SPREAD 1\2-TEASPOON VANILLA
2-TABLESPOONS WATER EXTRACT
1-TABLESPOON HERSHEY'S
COCOA
IN SMALL SAUCEPAN OVER LOW HEAT,MELT CORN OIL SPREAD,
STIR IN WATER
AND COCOA,COOK,STIRRING CONSTANTLY, UNTIL THICK,DO NOT BOIL,
REMOVE FROM HEAT;GRADUALLY ADD POWDERED SUGAR AND VANILLA,
BEATING WITH SPOON OR WHISK TO DRIZZING CONSISTENCY.
============================================
NUTRITIONAL INFOMATION PER SERVING =
(2 COOKIES WITH GLAZE) =
100 CALORIES 0 MG CHOLESTEROL =
1 GM PROTEIN 50 MG SODIUM =
14 GM CARBOHYDRATE 5 MG CALCIUM =
4 GM FAT =
============================================
-----FORWARDER'S COMMENTS:
WHAT DO YOU THINK !
---------------------------------------------------------
mcurtis@tso.cin.ix.net
02/11/97 14:02
4911/123
Subject: [Fwd: Re: Request for Cinnabon]
FORWARDED FROM: /mail/mc/mcurtis(#8137) From:curtism@fuse.net
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Message-Id: <199702032221.QAA18288@odin.wf.net>
Comments: Authenticated sender is
From: "Wendy Harding"
To: curtism@fuse.net
Date: Wed, 5 Feb 1997 16:42:57 +0000
MIME-Version: 1.0
Content-type: text/plain; charset=ISO-8859-1
Subject: Re: Request for Cinnabon
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> I have been asked for a recipe for Cinnabons? Is it just another sweet
> yeast roll with icing? Is that a chain that I don't know about? If
> someone has this I would really appreciate the post. Thanks Mary Curtis
>
Mary,
Cinnabon is a chain that is usually found in shopping malls.
Absolutely the BEST cinnamon rolls around.
When made up these are HUGE!
Enjoy!
Wendy
* Exported from MasterCook II *
T.J. Cinnamon's Cinnamon Rolls
Recipe By : Jim Wooley
Serving Size : 14 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 packages active dry yeast
1/3 cup sugar
1/2 cup warm water
1/2 teaspoon sugar
4 cups flour -- to 5 cups
1 teaspoon salt
1 cup milk -- scalded/cooled 110
1/3 cup salad oil
2 eggs -- room temperature
Filling:
1/2 cup butter -- softened
1 cup brown sugar -- packed
1/2 cup granulated sugar
2 tablespoons cinnamon
Icing: (SEE NOTE AT BOTTOM)
2 tablespoons warm milk -- to 3T
1 cup confectioner's sugar -- sifted
1 teaspoon vanilla extract
In cup dissolve yeast in water with 1/2 teaspoon sugar. Let stand for
5 minutes. In a mixer bowl, combine 3 cups flour, 1/3 cup sugar,
and salt. At low speed gradually beat in milk, oil, eggs and yeast
mixture until well blended. Beat in the additional flour (about 1
1/2 cups) until dough pulls away from the sides of the bowl. On
floured surface, knead dough until smooth and elastic, 8 to 10
minutes. Place in a greased bowl, turning to grease top. Cover and
let rise in a warm, draft-free place until doubled in bulk. 1 hour.
Filling:
In a mixer bowl, beat all ingredients until smooth; set aside.
Grease two 9" round cake pans. On lightly floured surface roll dough
into an 18x10" rectangle. Spread with filling. Roll tightly from long
side. Cut into 14 1-1/4" slices. Place 1 roll cut side up in center
of each pan. Arrange remaining rolls in a circle of 6 around center
roll. Cover and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350. Bake 25 to 30 minutes, until golden brown.
Cool in pans 10 minutes. Invert onto wire racks, then invert again to
cool.
Icing:
In a medium bowl, whisk all ingredients until smooth. Drizzle
over
cooled rolls. (Can be made ahead. Wrap well and freeze up to 1 month.
thaw, wrapped, at room temperature.)
NOTE: I use the following icing and I think that it is closer to the
'real' thing.
Icing:
CREAM CHEESE FROSTING
---------------------
1 (8 oz) pkg CREAM CHEESE, softened
1/2 cup BUTTER, softened
1 tsp VANILLA
3 cups POWDERED SUGAR
1 TBS MILK, just enough to fluff (approx)
------------------------------------------------------------
Combine all ingredients and mix until smooth. Spread on very
warm rolls. Rolls are best when served warm.
**********************************************************
Craig & Wendy Harding "Measure wealth not by the
things you have, but by the
Sheppard AFB, Tx things you have for which you
wharding@odin.wf.net would not take money" Anon.
-----FORWARDER'S COMMENTS:
I have been trying for a week to forward this, and I hope it works. I would
have deleted the superflous material, but I find there is no way to edit a
message once it is within your mailbox. Please correct me if I am wrong. If
this works it will save me a lot of retyping, especially for such a long
recipe. (Sorry for the lack of brevity).
---------------------------------------------------------
becks@tso.cin.ix.net
02/11/97 14:50
2714/47
Subject: angel food cake
THis past weekend I made a chocolate angel food cake from scratch. It was
delicious (like chocolate air!) very finely textured, very nice. On the
downside, it took ten egg whites which I then used the yolks to make cookies
and brownies so that doesn't help anyone's low-fat diet. The other problem is
while the egg whites were beaten very high, like the recipe said, by the time
I got done folding in the flour/cocoa mixture, it was a somewhat less bulky.
HOwever, in the pan, as it baked, it rose up, then again went down and was
only about 4.5 inches tall. This did not seem to affect the flavor or
texture. It was not heavy. However, you know how those angel food cakes look
at Amish bakeries, about 10" tall, that's what I would like. How do I get it.
Ever since Duncan Hines changed from their two-step method of angel food cake
mix, I haven't liked their mix nearly as well. I have never liked Betty
Crockers' angel food cake mix. Area stores started carrying Pillsbury angel
food cake mixes about a year or two ago. I had not seen them before that
They are better than the others available but not as good as Duncan Hines used
to be. They are cheaper than Duncan Hines used to be, which is the reason P&G
(told me) they changed their product, because people wouldn't spend that much
on a cake mix. ($2 plus)
So, last night my daughter told me she wanted to make an angel food cake
tinted pink for a Valentine banquet her youth group is doing for the Senior
Citizens of our church this Saturday night. I suggested instead of just
coloring it pink, use some Hershey's strawberry syrup in the water. She used
one/eighth cup Strawberry syrup in place of one-eighth cup water and it was a
lovely color and better flavor. We also added one-fourth teaspoon almond
flavoring. She would like to make it again for Saturday night and also glaze
it. Any ideas for a glaze?
Also, this opens up new possibilities for me. I wonder what Marachino cherry
syrup would be like? UMM. (I love angel food cake.)
Has anyone experimented with making an angel food cake mix into chocolate
angel food cake? (My family partcularly loves angel food cake, and chocolate
is the whole family's favorite, with the exception of my husband who almost
won't eat chocolate. We don't know how he got this trait but thankfully it
did not pass down in the children!)
I asked on this board a long time about for cheap sources of egg white powder
The places that sell Wilton stuff, meringue powder, etc., are just too
expensive. Right now eggs are on sale at Thriftway, but then my thrifty
nature demands I do something with the yolks and I don't need more rich
desserts at all. Any ideas?
Thanks
Becky Schneider
---------------------------------------------------------
Refd:2730
mcurtis@tso.cin.ix.net
02/11/97 15:51
196/3
2729
Subject: Re: angel food cake
IGA had eggs on sale for 69 cents a dozen. That is about as reasonable as you
can find, and if you add a little cream of tartar that should help the eggs
white have more volume. Mary Curtis
---------------------------------------------------------
jmerrill@tso.cin.ix.net
02/12/97 20:19
197/3
2723
Subject: Re: Spinach dip
I have foundd that the recipe on the box of Knorr Vegetable Soup makes the
best dip. Calls for a cup each of mayo and sour cream, 1 container spinach
and the soup mix. Tastes great. Try it.
---------------------------------------------------------
alisonh@tso.cin.ix.net
02/14/97 10:41
308/6
Subject: Cookie Cutters
Does anyone know where I could buy cookie cutters shaped like
a seal? I was in a high-end cookware store yesterday that
had dinosaurs, farm animals, card suits, Santas, Cupids,
doves, mushrooms, but no seals. I want to get a couple to
send to my sisters so they can make Easter cookies for their
kids.
---------------------------------------------------------
Refd:2733
kstrom@tso.cin.ix.net
02/14/97 19:12
135/2
2732
Subject: Re: Cookie Cutters
In a pinch, you could go to a metal shop and have one made. Otherwise, call
the zoo (the gift shop there is wonderful). Kristina
---------------------------------------------------------
kstrom@tso.cin.ix.net
02/15/97 20:24
106/2
Subject: Mixes
Normally a "scratch" cook, I have been on a "mix" craze lately. Anyone have
any faves? TIA, Kristina
---------------------------------------------------------
Refd:2736
jej@tso.cin.ix.net
02/15/97 21:22
280/8
2705
Subject: Re: Red Hot Molded Hearts
Mary,
I attended a pot luck dinner last night and someone brought this or something
very similiar to it. It was quite good and I plan to make it myself as soon
as I get the red hots. My grandmother and mother both used to make applesauce
and used the red hots in it.
John
---------------------------------------------------------
fidelis@tso.cin.ix.net
02/16/97 18:15
70/2
2734
Subject: Re: Mixes
Kristina,
Have you ever used a cake mix to make cookies? Lou
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Refd:2740
fidelis@tso.cin.ix.net
02/16/97 18:19
76/2
Subject: Pie
For Presidents Day, I am going to have Cherry pie. U-m-m-m-m-m-m!!
Lou
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Refd:2738
hlawson@tso.cin.ix.net
02/16/97 18:58
384/6
2737
Subject: Re: Cherry Pie
I made an excuse for a cherry pie today. Not tolerating pie crust
well lately, I decided to use graham crackers for crust and I
prebaked it for 10 minutes. The frozen cherries didn't juice
much so I added water to help out. The whole things came out
like a cherry crisp. So far Sue has declined to have a piece.
Could it be the blackened crust? Howard, Chef extraordinaire.
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Refd:2739
fidelis@tso.cin.ix.net
02/16/97 20:42
11/1
2738
Subject: Re: Cherry Pie
Funny!
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kstrom@tso.cin.ix.net
02/16/97 22:29
148/3
2736
Subject: Re: Mixes
>Kristina,
>Have you ever used a cake mix to make cookies? Lou
No Lou, I have not... what a neat idea. Have any recipes/tips? Kristina
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cblockso@tso.cin.ix.net
02/17/97 17:26
1223/31
Subject: Re: Cookies Using Mixes
Here's a recipe out of the Betty Crocker "Cookie Book" which uses a layer cake
mix as the base to make cookies:
Butter Mix Cookies
1/3 cup butter or margarine
1/2 cup shortening
1 egg
1/2 tsp vanilla
1 pkg. (about 18.5 ox) layer cake mix (except marble or yellow)
Heat oven to 375 degrees. Mix butter, shortening, egg and vanilla.
Thoroughly blend in cake mix, 1/2 at a time. Shape dough in one of the ways
suggested below. Bake on ungreased baking sheets 6-8 minutes for rolled or
refrigerated cookies, 8-10 minutes for pressed or molded cookies. Cool
cookies 1 minute on baking sheet. Makes 6-8 dozen dookies.
Pressed Cookies: Place dough in cookie press and force through press on baking
sheet. Decorate with colored sugar.
Rolled cookies: Gather 1/4 of dough together with fingers. Press firmly into
a ball. Roll out 1/8" thick on lightly floured cloth-covered board. Cut with
cookie cutters. Repeat using rest of dough.
Refrigerated cookies: Shape dough into 2 long smooth rolls about 2" in
diameter. Roll in finely chopped nuts. Wrap and chill several hours or
overnight. Slice 1/8" thick.
Molded cookies: Addid 1/2 cup chopped nuts to dough. Form scant teaspoonfuls
of dough into balls
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cblockso@tso.cin.ix.net
02/17/97 17:42
689/17
Subject: Cream Cheese Cookies
Here's another cookies recipe from Betty Crocker (using a mix)
Cream Cheese Cookies
1/4 cup butter or margarine
1 pkg. (8oz.) cream cheese
1 egg
1/4 tsp vanilla
1 pakg (18.5 oz) yellow or devils food cake mix
Heat oven to 375 degrees. Cream butter and cheese. Blend in egg and vanilla
. Add cake mix, 1/2 at a time; mix well. If mixer is used, add last part of
cake mix by hand. Drop by teaspoonfulls about 2" apart on ungreased baking
sheet. Bake 10-12 minutes until delicately browned. Cool cookies slightly
before removing from baking sheet. Makes 5 dozen. You may used a cookie
press to shape cookie dough on ungreased baking sheet (bake 6-9 minutes
depending on size).
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cblockso@tso.cin.ix.net
02/17/97 17:48
801/17
Subject: Chocolate Date Meringue Bars
1 pkg (8oz) pitted dates, cut up (about 1 1/3 cups)
2 tbsp. sugar
3/4 cup water
1/4 cup chopped nuts
1/2 cup butter or margarine
1 pkg. (18.5 oz) devils food cake mix
1 pkg. (7.2 oz) fluffy white frosting mix
Mix dates, sugar and water in saucepan. Cook over low heat, stirring
constantly until thickened, about 7 minutes. Add nuts. Cool.
Heat oven to 350 degrees. Cut butter into dry cake mix. Press and flatten
all but 1/3 cup cake mixture into bottom of greased and floured jelly roll pan
(15 1/2" X 10 1/2" x 1") . Bake 10-12 minutes or until lightly browned.
Spread date filling over baked mixture. Cover with prepared frosting mix.
Sprintle top with remaining 1/3 cup cake mixture. Bake 25 minutes or until
topping is golden brown. Cool. Cut into 1 1/2" squares. Makes 70 bars.
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Refd:2744
cblockso@tso.cin.ix.net
02/17/97 17:50
213/3
2743
Subject: Re: Chocolate Date Meringue Bars
To make Cherry Date Meringue Bars- use the above recipe for Chocolate Date
Meringue Bars except use white cake mix and cherry fluff frosting mix in place
of devils food cake mix and fluffy white frosting mix.
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cblockso@tso.cin.ix.net
02/17/97 17:55
841/14
Subject: Jack and Jill Cookies
Kids like to make these (it also uses a cake mix)
Jack and Jill Cookies
Heat oven to 375 degrees. Remove marble packet from 1 package (19 oz) marble
cake mix. Blend 1/3 cup soft butter or margarine, 1/2 cup shortening (do not
use butter or all shortening), 1 egg and 1/2 tsp. vanilla. Beat until fluffy.
Blend in dry cake mix, 1/2 at a time, beating well after each addition.
Knead contents of marble packet and 1 tsp butter into 1/3 of dough. Gather
half the yellow dough together with fingers. Press firmly in ball. Roll out
1/8" thick on lightly floured cloth-covered board. Cut 2 or 2 1/2" circles.
Place on ungreased baking sheet. Roll out chocolate dough 1/8" thick and cut
eyes, hair, mouth, etc. place on yellow circles to make faces. Repeat
process with rest of dough. Bake 6-8 minutes. Makes 5-6 dozen cookies.
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Refd:2746
kstrom@tso.cin.ix.net
02/17/97 20:15
92/2
2745
Subject: Re: Jack and Jill Cookies
Re this and all of the above from you, Cynthia: thanks for the treasure trove!
Kristina
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fidelis@tso.cin.ix.net
02/17/97 20:59
383/11
Subject: Mix
First thing I do is buy the cake mix on Sale! :-)
1 box of Duncan Hines caramel cake mix
2/3 cup of canola oil
2 eggs
1 cup of butterscotch bits
This is a soft cookie. Bake 8-10 minutes or until the center is done. I am
going to try this sometime with 1/2 cup of canola oil instead of 2/3cup. See
if it does O.K. I can't recommend cutting the oil until I have tried it.
Lou
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kbowdler@tso.cin.ix.net
02/17/97 21:50
94/3
Subject: recipe for chicken breasts?
i need a good recipe for boneless chicken breasts. i am tired of the same old
thing!
krb
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Refd:2749
Refd:2754
Refd:2759
becks@tso.cin.ix.net
02/17/97 22:36
715/21
2748
Subject: Re: recipe for chicken breasts?
Try this: It's fattening but absolutely delicious
Creamy Chicken breast.
8 boneless skinless chicken breasts
8 slices Swiss cheese
1 can cream of chicken soup
1/4 cup dry white wine or white cooking wine
1 cup Pepperage Farm herb seasoned bread crumbs (stuffing)
1 stick butter.
Spray oblong pan with oil spray. Put chicken pieces on bottom. Lay a piece
of cheese on each piece of chicken. Mix the soup and the wine and pour over
the cheese and chicken. Sprinkle the bread crumbs on top. Melt butter and
drizzle over the top, or if you're in a hurry, put thin slices of butter all
over the pan.
Bake 350 for about 40-50 minutes. This is a rich dish and is the best chicken
dish I've ever had.
Becky
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Refd:2751
mcurtis@tso.cin.ix.net
02/18/97 19:32
1213/16
Subject: cookies with a kid
Grab a stray kid and make some cookies. My grandson called after school to
tell me he needed help making some cookies for school. His mom was
unavailable. He is in 7th grade. I picked him up and we transposed the
recipe that was part of the assignment. Actually he did it. I would have
divided it (he needed to make 20 cookies and the recipe was for 96). But he
knew what to do. We made the whole thing and put the 20 in a bag. I sent the
rest home. I told him how happy he had made me because I had 5 pounds of
chocolate chips from Christmas which I never made up. He said that it mu | |