TSO COOKBOOK 1997 About the TSO Cookbook On June 30, 1999 TriState Online, a freenet in Cincinnati, OH closed. A popular message board there was the Recipe Exchange hosted by Mary Curtis. I have preserved here all the recipes and other messages. Navigating the Cookbook If you arrived at this location via a search engine, now enter your search term using the browser's "search on page" tool which is typically located in the "edit" option on the browser menu bar. That should bring you to what you were looking for. Because the recipes were entered randomly over the years, it is impossible to categorize them, hence the need to use the search method. To search for keyword(s) in the cookbook, you can utilize one of the local search engines on the cookbook home page. Because of its size, the cookbook is divided into the years the recipes were posted on the message board. Use the dropdown box below to view the recipes from other years. Cookbook Home Cookbook -1990 Cookbook -1991 Cookbook -1992-93 Cookbook -1994 Cookbook -1995 Cookbook -1996 Cookbook -1998 Cookbook -1999    TSO Cookbook -1997 ((( 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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! ========================================================================= --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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. --------------------------------------------------------- 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? --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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. --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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? --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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. --------------------------------------------------------- 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. --------------------------------------------------------- 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 --------------------------------------------------------- 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. --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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. --------------------------------------------------------- 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? --------------------------------------------------------- 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 --------------------------------------------------------- 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". --------------------------------------------------------- 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 Received: from odin.wf.net (root@odin.wf.net [208.129.168.4]) by enterprise.fuse.net (8.8.5/8.8.5) with ESMTP id RAA17625 for ; Mon, 3 Feb 1997 17:18:40 -0500 (EST) Received: from ppp93.wf.net (ppp93.wf.net [206.97.254.102]) by odin.wf.net (8.7. 3/8.7.3) with SMTP id QAA18288 for ; Mon, 3 Feb 1997 16:21:38 -0600 (CST) 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 Priority: normal X-mailer: Pegasus Mail for Windows (v2.23) Content-Transfer-Encoding: 8bit X-MIME-Autoconverted: from Quoted-printable to 8bit by enterprise.fuse.net id RA A17625 > 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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. --------------------------------------------------------- Refd:2739 fidelis@tso.cin.ix.net 02/16/97 20:42 11/1 2738 Subject: Re: Cherry Pie Funny! --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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). --------------------------------------------------------- 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. --------------------------------------------------------- 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. --------------------------------------------------------- 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. --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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 --------------------------------------------------------- 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