TSO COOKBOOK 1998 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 -1997 Cookbook -1999    TSO Cookbook -1998 ((( RECIPE EXCHANGE ))) 1) About The Recipe Exchange 2) Recipe Exchange Bulletin Board sallen@tso.cin.ix.net 01/01/98 13:00 158/3 Subject: Mary's scalloped potatoes and ham Mary, I made the scalloped potatoes and ham recipe that you posted a few weeks ago. It was delicious! Thanks for posting so many good recipes here. Sara --------------------------------------------------------- Refd:3535 mcurtis@tso.cin.ix.net 01/01/98 15:49 1262/23 3534 Subject: Re: Mary's scalloped potatoes and ham I am so glad you mentioned that. I have leftover ham that I can put in some potatoes tomorrow and freeze a few dinners. As for tonight, we are going to try to find some steaks. I am all ham/porked out after the last week. But we will be having the leftover potatoes. I can't remember if I posted the make ahead potato recipe or not. Oh, well, I'll post it again. 10-12 medium size Idaho potatoes 1 8 oz container sour cream 1 8 oz container cream cheese 1/2 stick of butter salt and pepper to taste chives Peel and cook the potatoes until tender. Melt the butter and add to the potatoes along with the rest of the ingredients. Spray a casserole with Pam, or grease lightly. The potatoes can be refrigerated until ready to use. Bake in a preheated 350 degree oven. I can't say how long, probably 30 minutes, until they are sufficiently hot. I only baked mine 15 minutes and then microwaved them. Either way will work. Also, I used low-fat cream cheese and no fat sour cream. I hated to do it but I purchased the chives in the salad section at Krogers. I had enough left for my sauerkraut. Boy are chives great in sauerkraut. Goes to prove things work out. I would never have used them in that dish if I hadn't had a surplus. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/01/98 15:57 1269/28 Subject: wonderful sauerkraut I made wonderful sauerkraut last night. I can't give you exact measurements--it was one of those a little of this and a little of that, but you can judge very well. This was for 12 people. Sauerkraut 2 pkgs. sauerkraut 1/2 pound or so pork 1/4 cup brown sugar 3 tbs chives cut into small pieces vermouth (around 1/4 cup) sherry (around 1/4 cup) 2 apples cut up Plan on slow cooking the sauerkraut as long as possible, if possible cook the day before serving. Remove the apples and dispose of them. Remove the pork and cut into small pieces. (I had bought a pork special which had a small roast as a part. I used that. It was rather fatty, but tasty. I disposed of the fat that settled on top after refrigeration. You can bypass this if you use a leaner cut. I didn't use much of the meat in the actual presentation, only a little for looks and flavoring. If the kraut is still too sour add a little more sugar. Some people use caraway seeds. I prefer not to use these, but they do have a nice distinctive flavor. When ready to serve, remove the kraut from the container with a slotted spoon so most of the juice is not in the serving bowl with the rest of the sauerkraut. You can use gin instead of vermouth and eliminate the sherry. Mary Curtis --------------------------------------------------------- Refd:3537 lindast@tso.cin.ix.net 01/01/98 21:17 351/6 3536 Subject: Re: wonderful sauerkraut The meat store I go to for New Years has fresh kraut in a barrel. This is the first time I have ever tried it. My husband likes sauerkraut just cooked with a little pork. I used country ribs. At the table I put a little brown sugar on mine. It was wonderful. I dont know if the kind of kraut made the difference or I was just hungry for it. Linda --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/02/98 10:22 131/2 Subject: sauerkraut without pork By the way, for those who choose not to eat pork, beef ribs are wonderful, and so are pieces of skinless chicken. Mary Curtis --------------------------------------------------------- Refd:3539 kstrom@tso.cin.ix.net 01/02/98 10:54 71/2 3538 Subject: Re: sauerkraut without pork How about sauerkraut with no meat at all--is that doable? Kristina --------------------------------------------------------- Refd:3540 Refd:3544 Refd:3545 kbowdler@tso.cin.ix.net 01/02/98 22:09 51/2 3539 Subject: Re: sauerkraut without pork I'd prefer meat with no sauerkraut... krb --------------------------------------------------------- Refd:3541 mcurtis@tso.cin.ix.net 01/03/98 17:12 1185/16 3540 Subject: Re: meatballs I think the meat and sauerkraut thing was created to make a complete meal in a pot. All you add are the mashed potatoes. But I guess if you don't want meat you could add some tofu. Speaking of no meat, I bought a mix of beef and pork and had the Kroger man grind them together the way I did for my batch of mock turtle soup. I had 3 pounds of meat and I added a pound of tvp to that Well, actually it was a cup, but by the time you soak it it becomes like a pound. Anyway I made this into a great mess of meatballs, (I didn't have to create the balls, just the mix) actually my husband made the little balls. We baked them for 30 minutes and they are fabulous. I put ten of them into the spaghetti sauce, and I plan on freezing the rest. What a fun way to cook. Now I'll have to beg the IGA deli lady for some more containers. They think I sure do cook a lot out there. I added the rest of the leftover chives to the meatballs, some Parmesan cheese, I fried the onion and garlic before adding them, 3 eggs for so much meat and marjoram. Also I had some parsley that I threw in the processor. Lots of salt and pepper, and we're ready for a lot of meatballs. Mary Curtis --------------------------------------------------------- Refd:3542 kbowdler@tso.cin.ix.net 01/03/98 22:28 89/3 3541 Subject: Re: meatballs I see a lot of meatball recipes that call for veal.. does anybody use veal much? krb --------------------------------------------------------- Refd:3549 doriley@tso.cin.ix.net 01/04/98 13:33 247/5 Subject: pumpkin bread recipe Does anyone know a good pumpkin bread recipe for a bread machine? The one in my recipe book tastes more like pumpkin flavored white bread than real pumpkin bread. (I just received my machine for Christmas & am very new at this) Thanks! Donna --------------------------------------------------------- Refd:3547 Refd:3548 melmarsh@tso.cin.ix.net 01/04/98 14:44 1169/47 3539 Subject: Re: sauerkraut without pork 2 lbs. sauerkraut 2 Tablespoons butter or oil 3 large onions, sliced fine 2 or 3 apples, cored and sliced fine (I leave the peel on) 1 cup water 1 cup white wine, or cider, or apple juice 1 onion stuck with a few cloves 1 bayleaf 6 juniper berries If you are watching your sodium intake, you will want to rinse the sauerkraut well. Drain the sauerkraut. In a heavy-bottomed pot, saute the onions and apples in the butter or oil until the onion are clear. Add the sauerkraut and all the other ingredients and simmer over low heat for about an hour. Remove the whole onion with cloves and the bayleaf. Check the seasonings, adding a pinch of salt or sugar to suit your taste. Serve with mashed potatoes. P.S. I should have said "simmer, covered," though I usually uncover towards the end in order to let some of the liquid cook off. Enjoy! Melanie P.P.S. Alternative version would eliminate the cloves and juniper berries and instead add 1 or 2 teaspoons caraway seed. With this I would be sure to serve Servati's Salt Rye bread. MM ============================================================================ --------------------------------------------------------- melmarsh@tso.cin.ix.net 01/04/98 14:51 596/28 3539 Subject: Re: sauerkraut without pork Sauerkraut Salad 2 lbs. Sauerkraut, drained 1 large onion, sliced fine 1 carrot, shredded or sliced paper-thin 1/2 cup green pepper, chopped 1/3 cup salad oil 1/4 cup cider vinegar or white wine vinegar 1 Tablespoon sugar 1 teaspoon salt 1 teaspoon celery seed 1/4 teaspoon freshly ground black pepper. Combine all in large non-metal bowl. Cover and refrigerate for at least three hours. This is a nice dish to take to a pot-luck instead of cole slaw. Enjoy! MM ========================================================================== --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/04/98 19:48 583/8 Subject: dressing up a common dish I wanted a quickie meal, and wanted to finish off some ham. I posted not too long ago about a somewhat complete meal of au gratin potatoes. Boy is it nice to be creative. I added some leftover cheese ball which consisted of gorgonzola and caemenbert cheese (slightly strong and wonderful) and a little light American cheese. What makes this special is using half skim milk in the white sauce and half Sherry. I bought a bottle a few weeks ago to cook with. I bought fairly good stuff and want to use it just for cooking. What a good dish this will be I think. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 01/04/98 22:34 660/11 3543 Subject: Re: pumpkin bread recipe Donna, Welcome to one of the best boards here in TSOland! Mary Curtis, the sysop, is *so* knowledgeable and quite an inspiration to us all. I am sure someone will be able to come up with an answer to your question. Wish I could, but I don't have a bread machine. My friends who do have said that the proportions are different and that you *have* to use *exact* measurements, which would be really hard for me to do. What kind of machine did you get? Have you tried other kinds of bread besides the pumkin? I am still flirting with the idea of getting one of these contraptions, so I will be curious to hear what everyone has to say. Kristina --------------------------------------------------------- Refd:3557 mcurtis@tso.cin.ix.net 01/05/98 09:49 881/23 3543 Subject: Re: pumpkin bread recipe Hi Donna, the following is a recipe for Pumpkin Apple Bread. I am giving the large loaf version, if you want small or medium please e-mail me. The dried apples and nuts are optional Pumpkin Apple Bread apple juice 1/2 cup pumpkin 1 1/3 cups apple juice concentrate 2 tbs brown/maple sugar 1/4 cup pumpkin pie spice 2 tsp salt 2/3 tsp oats 1 cup bread flour 3 cups yeast 2 tsp dried apple diced 1/2 cup ground nuts 1/4 cup Place ingredients in your breadmaker in the order specified by your manufacturer. If you have no frozen apple juice concentrate on hand, I am sure you can substitute orange juice or even wine. Brown/maple sugar can be dark brown sugar. This bread would be good with cream cheese and apple or pumpkin butter. Mary Curtis --------------------------------------------------------- Refd:3558 mduane@tso.cin.ix.net 01/05/98 23:14 165/5 3542 Subject: Re: meatballs Veal is expensive for meatballs, but many older recipes call for a mix of veal, beef, and pork. When I can get it, I do use some ground veal in my meatballs. --------------------------------------------------------- Refd:3550 mcurtis@tso.cin.ix.net 01/06/98 10:16 27/1 3549 Subject: Re: meatballs Krogers usually carrie --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/06/98 17:06 2815/74 Subject: No more watery cole slaw I was checking through the archives, and found a request for coleslaw. Well, I don't know if this was addressed or not, but I just found my old treasured copy of Cook's Magazine with a section devoted to coleslaw. The secret is to presalt it (the way the Orientals always do). Sweet-and-Sour Coleslaw Serves 4 1 pound (about 1/2 medium head) red or green cabbage, shredded fine or chopped in the food processor (6 cups) 1 large carrot, peeled and grated 1/2 cup sugar 2 teaspoons kosher salt or 1 teaspoon table salt 1/4 teaspoon celery seeds 6 tablespoons vegetable oil 1/4 cup rice wine vinegar Ground Black Pepper Since rice wine vinegar tends to mellow, you may want to use cider vinegar if making the slaw a day ahead. The presence of the sugar in this recipe keeps you from having to rinse off salt from the cabbage as is ordinarily the case. 1/ Toss cabbage and carrots with sugar, salt, and celery seeds in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours. 2. Pour draining liquid from bowl; rinse bowl and dry. Dump wilted cabbage and carrots from colander into bowl. 3. Add oil and vinegar; toss to coat. Season with pepper to taste. cover and refrigerate until ready to serve. (Can be refrigerated 5 days.) Creamy Coleslaw If you like caraway or celery seed in your coleslaw, you can add 1/4 tsp of either with the mayonnaise and vinegar. You can shred, salt, rinse and pat the cabbage dry a day ahead, but dress it close to serving time. 1 pound (about 1/2 medium head) red or green cabbage, shredded fine or chopped (6 cups) 1 large carrot, peeled and grated 2 tsp kosher salt or 1 tsp table salt. 1/2 small onion, minced 1/2 cup mayonnaise 2 tbs rice wine vinegar Ground black pepper 1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours. 2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zipper-lock bag and refrigerated overnight.) 3. Pour cabbage and carrots back again into bowl. Add onions, mayonnaise and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve. My note: If I make coleslaw using the second recipe I add about a tablespoon of sugar to the dressing. (That's the way my mom made it). Also I water the mayonnaise down a little with milk--buttermilk is even better. Mary Curtis ------------------------------------------------------------------------------ ------------------------------------------------------------------------------ -----FORWARDER'S COMMENTS: --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/06/98 17:13 609/9 Subject: cake decorating class Well last night I went to the first of my 6 cake decorating classes. It was really a lot of fun. There were 18 people in the class including my two friends and me. We learned how to make borders and ended the class making a rose. We will also learn some of the other secrets of good cake baking including the fact that there is a product sold there that neutralizes the taste of the Crisco (that is used in good white icing instead of butter) and a potent clear butter flavoring. I will fill you in later. I will say this, I really made the biggest mess. I hope I can become more tidy. Mary Curtis --------------------------------------------------------- Refd:3553 babs@tso.cin.ix.net 01/07/98 07:32 72/2 3552 Subject: Re: cake decorating class At least at the class you weren't the one who had to clean up. :) --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/07/98 10:05 456/7 Subject: King's Cake We were just invited to a brunch on Sunday. The person wanted to know if I knew where to get a King's Cake. I have never heard of this. It must be Southern. Supposedly it is served around New Year's. If you know where this available please let me know. Then at last someone is cooking and cleaning up and I just attend and I volunteer to bring a few gallons of fresh squeezed orange juice. I have to practice keeping my mouth shut. Mary Curtis --------------------------------------------------------- Refd:3555 Refd:3565 babs@tso.cin.ix.net 01/08/98 07:31 215/4 3554 Subject: Re: King's Cake A King's cake I believe is served on fat Tuesday, the day before Ash Wednesday. It is supposed to have small things baked into it. One thing is special and the person who gets that is King/Queen for the day. --------------------------------------------------------- Refd:3556 kstrom@tso.cin.ix.net 01/08/98 12:35 85/2 3555 Subject: Re: King's Cake The ring being the most significant of all (if a young woman finds it)? Kristina --------------------------------------------------------- doriley@tso.cin.ix.net 01/11/98 12:03 863/16 3547 Subject: Re: pumpkin bread recipe Hi I have a Welbilt Bread Machine(my mother-in-law has had hers for over a year and liked it, so I thought it would last for me). I know what you mean about exact measurements ....I think that's going to cause me a problem! We'll see.....I tried a pumpkin bread recipe...had a "little extra pumpkin" and added it anyway....of course, the bread turned out too "Wet"?,"soggy",you get the picture! I guess for now I will follow only bread recipes & EXACTLY as they are written! My regular white bread turns out well. I haven't tried many recipes yet. My boys aren't big bread eaters & with my husband in Columbus most of the week, I don't need that much bread sitting around tempting me to break my diet! I guess I need to find low fat bread machine recipes...but I can still enjoy the regular ones when my husband is home(he loves it!!!) Thanks Donna O --------------------------------------------------------- doriley@tso.cin.ix.net 01/11/98 12:16 572/10 3548 Subject: Re: pumpkin bread recipe Mary, Thanks for the recipe. This may sound like a stupid question...but...is the "dried apple diced" something I buy at the store? It's been a while since I concentrated on baking anything! Our oven was broken for more than a year & used the micowave to cook. I feel so ignorant! Now that I think about it, I never did much baking....work, kids, etc. didn't leave much time or maybe I should say energy. Now that my kids are older, I'm finding cooking, baking, etc. is easier than I thought it would be....but I have a lot to learn! Thanks for the help! Donna O --------------------------------------------------------- Refd:3559 mcurtis@tso.cin.ix.net 01/11/98 17:32 1408/19 3558 Subject: Re: pumpkin bread recipe In this particular recipe you would buy a bag of dried apples and dice them. I hesitated when I sent this recipe. If I were going to make pumpkin bread, I do not think I would use a breadmaker or even yeast dough. I would use a quick type recipe without yeast. I would not worry about your diet if you use your homemade bread. The homemade bread is so much more substantial than storebought bread. It is healthy and it fills you up. You don't have to have a giant piece. You can make one loaf and eat it all week long. By the way be sure to visit one of the inexpensive home tool stores and buy the plastic storage box for your bread. I had a Tupperware one that came with my breadmachine. I gave it to my daughter (what else is new) and then I had none. When I wanted to replace it it was $15. This was way too much I thought. I found the clear box for around $6.00. It doesn't take up as much room either. We have a wonderful dill bread recipe somewhere in these archives, but I don't know where. I will post it for you. You will love it. Right now you are discourage, but this is an artform that is so easy that once you get used to it you will love it. You are right, you need to follow the recipe pretty much along the lines that the writer says. Your book will give you allowable substitutions. When it is all said and done, I'll bet your wet bread was delicious. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 01/12/98 08:14 274/5 Subject: TSO Craft Day Linda Alexander is hosting a Craft Day at her home on Saturday for people who are interested in arts and crafts. We are having a potluck lunch...everyone is welcome...bring a dish and enjoy the company and get inspired! For information, email Linda (lindast). Kristina --------------------------------------------------------- lindast@tso.cin.ix.net 01/12/98 23:30 158/3 Subject: bread machines I used a recipe for my machine called English Muffin Bread. I dont think there is any fat in it. I loved it. Ill see if I can find it and post it. Linda. --------------------------------------------------------- mcurtis@tso.cin.ix.net 01/13/98 09:57 599/27 Subject: icing recipe From my cake decorating class, an icing recipe: ICING RECIPE 3/4 cup Crisco 1 Tsp Vanilla (Clear) 1 Tsp Butter Flavor (Clear) 1 Tsp Baker's Compliment or Almond 1 Lb Powdered Sugar 1/3 cup Water Mix together shortening, vanilla, butter, compliment/almond. Add powder sugar and water. Beat 5-7 minutes on medium adding more water by 1/2 tsp if necessary. SECRET CAKE RECIPE Pillsbury Cake Mix 1 cup water 1/2 stick butter 2 eggs Heat oven to 325. Mix eggs, butter, and cake mix in large bowl at low speed and until moistened. Beat 2 minutes at high speed. Bake 35 minutes. Mary Curtis --------------------------------------------------------- jmerrill@tso.cin.ix.net 01/14/98 07:57 1854/36 Subject: Hello from Atlanta I have recently moved from Cincinnati to Atlanta. Thanks to Mary Curtis, I found that I could still connect to TSO! Thanks, Mary, for your help. I have been here since early October. Things are different down here in many ways! Food wise, that is. For one thing, there is no such thing as a salad bar in the supermarkets! Maybe this is happening in Cincinnati as well; but it was a surprise to me. I was used to depending on salad bars to help me out with quick meals and also as a source of purchasing small quantities of ingredients needed for recipes which I didn't want to buy in bulk. Supermarkets here feature mounds of Idaho potatoes in their produce departments but you can also find an equally large mound of sweet potatoes! And sweet potatoes are served the same as baked potatoes are in Cincinnati. I spent Thanksgiving week in the Orlando area with a wonderful woman who loves to cook. She let me rifle through her recipe files and I brought back many great southern recipes. I'd like to share one here for Key Lime Pie. This seems to be THE staple dessert of the moment. One can find pies to purchase in just about every supermarket. And it IS delicious. Hope you enjoy it. KEY LIME PIE One purchased graham cracker pie crust 1 can Eagle Brand Sweetened CONDENSED milk 3 egg yolks 1/4 cup Key Lime Juice Combine egg, milk and juice, blending well. Pour into crust and bake at 350 degrees for 10 minutes. Cool pie then refrigerate. Serve topped with whipped cream and a twist of lime peel. I was lucky enough to find real key limes in an Atlanta supermarket; but regular limes will work too. Also there is bottled key lime juice (Nellie & Joe's) that I am told works just as well. Please visit me at my website. I have a separate section where I feature recipes. http://members.aol.com/JaMer49/jean.html Jeanie --------------------------------------------------------- Refd:3564 mcurtis@tso.cin.ix.net 01/14/98 09:57 250/4 3563 Subject: Re: Hello from Atlanta We're really glad to hear from you, Jean. It is super to have people from other parts of the usa. Speaking of web sites here is a great one with recipe archives for those with access to the www. http://soar.berkeley.edu/recipes/. Mary Curtis --------------------------------------------------------- jametz@tso.cin.ix.net 01/14/98 16:01 259/6 3554 Subject: Re: King's Cake I believe Graeter's sells King's Cakes, plus there is a place out of New Orleans which will ship them to you. The cake has a little plastic Christ child placed into the cake. If you like, I can get the 800 number for you (we've still got the box). joe --------------------------------------------------------- Refd:3566 mcurtis@tso.cin.ix.net 01/14/98 22:26 767/11 3565 Subject: Re: King's Cake It turned out at the party they bought a bunch of them from Servati's. They were delicious. They are eaten on January 12th or whatever in the Mardi Gras tradition. They are decorated like the glass necklaces that come from New Orleans during Mardi Gras. They have tasty icing in inside the cake is a prize. The person who finds it wins. Well, they must have ordered 5 of these to sit around the house (they are loaded), and there was one tiny baby in one of the cakes. There was a crown for the winner who got the piece with the tiny baby in it--Baby Jesus representative maybe I don't know. I think sometimes they use a ring. I just know the cake tasted wonderful. Maybe we can find a recipe next time for this. I'll check at the library. Mary Curtis --------------------------------------------------------- Refd:3567 Refd:3568 lindast@tso.cin.ix.net 01/14/98 23:38 383/7 3566 Subject: Re: King's Cake When I was in Girl Scouts (45 years ago) we had a 12th night celebration. Everyone took their Christmas Trees to a place near the football field and had a HUGE bonfire.The likes of which would not be permitted today. Then we went to the school cafete We each got a piece of cake. The girl who got the prize in their cake was 12th night queen. That was in Dayton, Ky, Mary. Linda --------------------------------------------------------- kstrom@tso.cin.ix.net 01/14/98 23:39 276/5 3566 Subject: Re: King's Cake Wait a minute--Mardi Gras ("Fat Tuesday") is usually celebrated in February, and is traditionally the day before Ash Wednesday. Am I missing something here? Also known as "Shrove Tuesday", if my memory serves me correctly--the last feast before the Lenten fast? Kristina --------------------------------------------------------- sallen@tso.cin.ix.net 01/15/98 08:28 3049/63 Subject: Re: King's Cake I got this recipe from the web. I think it may be reasonably authentic since it came from a cook book "Tell Me More" published by the Junior League of Layfayette, Louisiana. Briouche dough: 1/2 cup lukewarm water, 110-115 degrees 2 pks. dry yeast 1/2 cup sugar 1/2 teaspoon freshly grated nutmeg 2 teaspoons salt 1 teaspoon grated lemon rind 1/2 cup lukewarm milk 3 eggs 4 egg yolks 1/2 cup plus 2 tablespoons butter, softened 1 egg, lightly beaten with i tablespoon milk prizes- a dime, a dried bean, or a miniature doll sugars: green, purple, and yellow food coloring pastes 3/4 cup granulated sugar ( 12 tablespoons ) Icing: 3 cups confectioner's sugar 1/4 cup lemon juice, strained 3 to 6 tablespoons water 2 candied cherries, halved Soften yeast in water. Combine flour, sugar, nutmeg and salt in mixing bowl. Stir in lemon peel. Make a well in center and pour into it the yeast mixture and milk. Add eggs and egg yolks, and with a large wooden spoon gradually incorporate dry ingredients into the liquid ones. Beat in butter and continue beating unti dough forms ball.( Mixing of the dough can be done in a food processor.) Place ball on floured board and incorporate more flour if necessary, by sprinkling it over ball by the tablespoon. Knead until smooth and elastic. Brush inside of large bowl with i Tablespoon softened butter. Set dough in bowl and turn it so as to butter entire surface. (At the point you can refridgerate dough overnight.) Cover bowl and set aside for 1 1/2 hours or until doubled in bulk. Brush a large baking sheet with remaining butter. Punch dough down on lightly floured surface. Knead, then pat and shape dough into a cylinder about 14 inches long. Place on baking sheed and form into a ring. Press prize into the dough so that it is hidden. Set aside again to rise. When ready to bake brush the to and sides of the ring with the egg-milk mixture. Bake King's Cake in middle of oven at 375 degrees for 25 to 30 minutes, or until golden brown. Slide cake onto wire rack to cool. Pre pare the colored sugars by squeezing a dab or green paste into the palm of one hand. Sprinkle 2 tablespoons of sugar over the paste and rub your hands together to color the sugars evenly. Set aside and repeat process with green, then twice with purple and yellow. (Do not mix sugars.) When the cake has cooled prepare the icing. Combine the confectioner's sugar, lemon juice and 3 tablespoons of water in a deep bowl and stir until the icing mixture is smooth. If too stiff to spread, beat in 1 teaspoonful of water at a time until desired consistency is reached. With a small metal spatula, spread the icing over the top of the cake, allowing it to run down the sides. Sprinkle the colored sugars over the icing immediately, forming a row of purple, yellow, and green strips, each about 2 inches wide, on voth sides of the ring. Arrange 2 cherry halves at each end of the cake, pressing them gently into the icing. Whew! Sounds like a lot of work to me. I apologize for the typing errors. Sara --------------------------------------------------------- Refd:3570 babs@tso.cin.ix.net 01/16/98 07:25 174/5 3569 Subject: Re: King's Cake I wonder if it isn't safer to poke the prizes in the cake after it has baked, and then cover the holes up with the icing. I'd be afraid the plastic prizes would melt. --------------------------------------------------------- kh4@tso.cin.ix.net 01/16/98 08:46 112/3 Subject: no bake cookies I am looking for some no bake cookie recipies for kids?? Does anyone have any or know of a good book? Karen --------------------------------------------------------- Refd:3572 mcurtis@tso.cin.ix.net 01/16/98 09:53 258/4 3571 Subject: Re: no bake cookies I don't know if I posted this or not, I think I did, but I will repeat it. If you have access to the web there is a section on kids recipes in http://soar.berkeley.edu/recipes/ (as well as a gillion other things if you stop after the edu/. Mary Curtis --------------------------------------------------------- Refd:3573 kh4@tso.cin.ix.net 01/16/98 11:29 91/3 3572 Subject: Re: no bake cookies cnat get there Mary thanks for the advice, but I'm in the dark ages, no internet other than TSO Karen --------------------------------------------------------- Refd:3574 mcurtis@tso.cin.ix.net 01/16/98 22:24 57/1 3573 Subject: Re: no bake cookies cnat get there That's ok. We'll supply you with some. Mary Curtis --------------------------------------------------------- sumbaugh@tso.cin.ix.net 01/19/98 21:28 441/6 Subject: Jungle Jim's Finally found my way to international-ville via Fairfield. Amazing amount of stuff! I wondered around for about 40 minutes, dazed and confused, wishing I had a recipe in hand. Faltering through the produce section, I came across a "pepino" melon. 'Bout the size of a peach, but white with vertical purple stripes. Skin of a cherry. Haven't opened it yet. Wonder what the inside will be like? Pit or no pit? Ah, the wonders of the world. --------------------------------------------------------- Refd:3576 babs@tso.cin.ix.net 01/20/98 07:25 330/5 3575 Subject: Re: Jungle Jim's Amazing! I went to Jungle Jim's for the first time on Saturday. There is a lot of stuff there. The prices on the average things were OK, but I would rather shop close to home, ie, Krogers, for those items. Now if I were looking ffor the exotic, then I would try Jungle Jim's, but maybe first I would go to Findley Market. --------------------------------------------------------- Refd:3577 Refd:3582 lindast@tso.cin.ix.net 01/21/98 00:27 524/9 3576 Subject: Re: Jungle Jim's Jungle Jim's is close to me so I get his ads. Bananas are alway 19 cents a pound. Ihave found some exotic and strange fruits and vegetables. It is the only place in Cincinnati that I have found fresh Motzerella(sp) cheese. There may be other places but I looked for twenty years maybe longer.After I had it in New York I wanted to find it here. Before Jungle Jims had it I found it in Louisville and whenever I visited my brother I had to get some. Of course Jungle Jims keeps growing and I get lost inside there. Linda --------------------------------------------------------- Refd:3578 Refd:3579 kstrom@tso.cin.ix.net 01/21/98 00:42 205/4 3577 Subject: Re: Jungle Jim's So gang...anybody who comes to TSO's Craft Day (rescheduled for the 7th of Feb) will have an opportunity to visit JJ's too! What a perk...or maybe go there first and bring some goodies over? Kristina --------------------------------------------------------- kbowdler@tso.cin.ix.net 01/21/98 11:17 186/4 3577 Subject: Re: Jungle Jim's I would be surprised if you failed to find fresh mozzarella at Findley Market. ANybody know when the FM renovation is slated to be completed and the square footage is to double? krb --------------------------------------------------------- Refd:3580 mdonovan@tso.cin.ix.net 01/21/98 20:10 559/12 3579 Subject: Re: Jungle Jim's Kevin, They haven't even begun and the date keeps getting pushed back. Last I heard the start (for Phase I) will be June. The new parking lot is finished, as well as the neighborhood playground (relocated to make room for the parking lot). It will be done half at a time, so as to relocate only half the merchants at a time, while the renovation is being done. And yes, fresh mozzarella is available at Silverglades Cheese Stand. First inside stand on the South East end. I work there Friday mornings only, but we are also open Wednesday and Saturday. --------------------------------------------------------- Refd:3581 Refd:3584 lindast@tso.cin.ix.net 01/21/98 23:38 611/11 3580 Subject: Re: Jungle Jim's OK so I havent been to Finley Market for a few years. We always went to Finley Market as a family thing. My first husband grew up on Central Av. so it was part of his childhood. His mother went in the early afernoon when produce would be marked down. Of course that was more than fifty years ago. I miss the Tennessee tenderloins I would get down there. It took about ten years to find good Italian sausage in Cincinnati. Now it isnt too hard but I still go to Schmidts on Winton road. Although I have to admit I havent been there for a few years either. I guess new husbands bring new eating habits. Linda --------------------------------------------------------- lindast@tso.cin.ix.net 01/21/98 23:40 121/4 3576 Subject: Re: Jungle Jim's Babs, Since you were in the neighborhood and you knew I was sick, you could have brought me some chicken soup. Linda --------------------------------------------------------- Refd:3583 babs@tso.cin.ix.net 01/22/98 07:51 156/3 3582 Subject: Re: Jungle Jim's :( Sorry, I didn't have the time. I was up that way so I could let my friend's dogs out. He was out of town and they were VERY HAPPY to see me. :) --------------------------------------------------------- kbowdler@tso.cin.ix.net 01/22/98 10:17 235/4 3580 Subject: Re: Jungle Jim's IMO, the best thing available at Silverglade's, albeit only infrequently, is the pepper shooter. A cherry pepper stuffed with prosciutto and some kind of Italian cheese, then marinate in ovlice oil.. Oh, golly, they are good. krb --------------------------------------------------------- Refd:3585 sumbaugh@tso.cin.ix.net 01/22/98 21:14 148/3 3584 Subject: Re: Jungle Jim's Is Kristina trying to bribe the board into bringing food to the Craft Day? Don't know what the bribe is, what to bring and where and when? S. --------------------------------------------------------- Refd:3586 babs@tso.cin.ix.net 01/23/98 07:02 137/3 3585 Subject: Re: Jungle Jim's Craft Day is scheduled for Feb. 7th. We have a somewhat list of who is bringing some kind of food. I have the salad category. :) --------------------------------------------------------- Refd:3588 mcurtis@tso.cin.ix.net 01/28/98 13:09 537/9 Subject: pumpkin burgers I wish I could read this list off line. Unfortunately I can't, but will try in the wee hours. I was just now checking for the great Skyline Recipe (I have my 18 year old grandaughter staying with me now, and need to change our cooking habits). In my search, I found the most wonderful recipe called pumpkin burgers. It is #896. It does contain ground beef, but sounds really good and healthy with the added cup of pumpkin. If you are looking for something good and different this weekend, this is the dish to try. Mary Curtis --------------------------------------------------------- Refd:3590 bolo@tso.cin.ix.net 01/28/98 13:16 215/4 3586 Subject: Re: Jungle Jim's One word I have to describe Jungle Jim's: awesome! I miss it terribly, as I now live in Indianapolis. However, I do make the 95 (one way) mile drive there every 6-8 weeks or so to stock up on the "necessities". --------------------------------------------------------- Refd:3589 kbowdler@tso.cin.ix.net 01/28/98 15:50 122/4 3588 Subject: Re: Jungle Jim's Wow, Jim.. I thought maybe you drank some bad Saranac and were six feet under or something! Nice to see you. krb --------------------------------------------------------- cblockso@tso.cin.ix.net 01/28/98 16:20 610/8 3587 Subject: Re: pumpkin burgers I'm so glad you dug up this recipe that I had posted in 1994. My family loves these- in fact, they don't know that Sloppy Joes don't contain pumpkin. It is pretty easy to sneak pumpkin into any Sloppy Joe recipe. I've even brought Pumpkin Burgers to serve at work (I put the mixture in a crockpot and let the staff make their own). Of course it makes the office smell like pumpkin burgers (wonderful!). I haven't done that for my staff for a long time. Hummmm, maybe I should give them a treat and do it again. I'd better not post where I work or else everyone on this Board will come for lunch! :) --------------------------------------------------------- kbowdler@tso.cin.ix.net 01/28/98 19:43 704/21 Subject: Morrocan Chicken I hope I spelled Morrocan right. I may have put this here before, but I made it tonight and thought I would share. chicken breasts, bone in and skin on chopped up green olives, not too fine 1 lemon 1 onion 2 cloves garlic brown the chicken in some olive oil. throw the sliced onion, chopped garlic and olives in the last minutes, along with some cumin, cardamom, freshly ground black pepper, and some garlic salt. transfer to a baking dish loosly lined with aluminum foil. squeeze the haved lemons on top of the chicken, then slice the lemon and place it in with the chicken. fold the foil over and place in a 400 degree oven for 30 minutes. unfold and serve with hummus and pita bread. krb --------------------------------------------------------- jibold@tso.cin.ix.net 01/29/98 14:59 368/9 Subject: Tomatilla sauce I tried making tomatilla sauce recently, after enjoying it at a restaurant. It was good, but so tart I put a bit of sugar in(just as you would in a spaghetti sauce, if the tomatoes are bitter). Does anyone know how to pick good tomatillas--should they be green and hard for this sauce, or ripe? (they turn yellowish when ripe). Thanks in advance for any info!! --------------------------------------------------------- Refd:3593 Refd:3601 mcurtis@tso.cin.ix.net 01/29/98 22:19 712/20 3592 Subject: Taco Seasoning Mix I bought some tomatillo plants last year, and was so excited about growing them. They took up a lot of room and the little blooms never did fill out. I think our growing season is too short or something. It is far easier to buy them in the store. They can be used in place of tomatoes in everything. Here is a seasoning mix you can use with those or any Mexican type dish Taco Seasoning Mix 1 1/2 tablespoons chili powder 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/8 teaspoon cayenne pepper If you buy your chili powder in bulk (as at an ethnic store) you can make up a large batch of this and have it ready. Use the above amount with 1 pound of ground beef. Mary Curtis --------------------------------------------------------- babs@tso.cin.ix.net 01/30/98 07:05 235/5 Subject: Need recipe for Samauri Steak Sauce Because the Samauri committed the sin of selling out to BenniHanna's(sp?), they have changed their wonderful steak sauce with the sesame seeds to a nasty ginger sauce. Can anyone give me a recipe to duplicate their steak sauce? --------------------------------------------------------- Refd:3595 jibold@tso.cin.ix.net 01/30/98 18:56 183/8 3594 Subject: Re: Need recipe for Samauri Steak Sauce Or the shrimp sauce?? Thanks for the info Mary--but, how do you pick your tomatillas? Should they be a little soft, or hard and green? (Sorry to sound like a broken record). --------------------------------------------------------- Refd:3596 mcurtis@tso.cin.ix.net 01/31/98 16:08 129/2 3595 Subject: Re: Need recipe for Samauri Steak Sauce Mine were just empty little lanterns. The ones in the store are firm. Maybe you need a male and female plant. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 02/01/98 08:15 480/8 Subject: The HomePlace Yesterday I went to this store which is in the Wallmart strip in TriCounty. That place blew me away in terms of kitchen equipment at reduced (for the most part) prices. I got a yogurt maker, a Joyce Chen vegetable clever, a pastry scraper and a *good* vegetable scaper for under $50 (the knife was $25--*very* reasonable for its quality--the Hofritz ones were $70). Y'all should have seen me drooling over the Caphalon and those new triple safety pressure cookers! Kristina --------------------------------------------------------- nkhoury@tso.cin.ix.net 02/02/98 14:24 656/24 Subject: Parsley Pesto and Soba Noodles Parsley Pesto and Soba Noodles From Paul Wenner's GARDEN CUISINE, copyright 1997. Mr. Wenner created the Garden Burger. Italian gusto meets Japanese splendor 8 ounces soba noodles 1/2 cup chopped red onion 3 to 4 cloves garlic 2 bunches fresh parsley stems removed 3 tablespoons fresh lemon juice 2 tablespoons extra virgin olive oil salt and black pepper to taste Cook the pasta in boiling water until it is tender. Drain and rinse. Process the onion and garlic in a food processor until finely chopped. Add the parsley, lemon juice, olive oil salt and black pepper. Process until smooth. Add to the pasta toss to mix, and serve. --------------------------------------------------------- Refd:3599 kbowdler@tso.cin.ix.net 02/02/98 19:51 162/3 3598 Subject: Re: Parsley Pesto and Soba Noodles Sounds like an interesting mix of cultures.... I have only had pesto once (a powdered mix) and didn't like it.. have never had the guts to try it again. krb --------------------------------------------------------- sumbaugh@tso.cin.ix.net 02/02/98 20:54 62/3 Subject: snow crab Kroger's has these guys paws sale way cheap this week S. --------------------------------------------------------- sumbaugh@tso.cin.ix.net 02/02/98 20:56 121/2 3592 Subject: Re: Tomatilla sauce Beets me. I've never seen one, but I'll let you know cuz I sent my HI connection some seeds from Burpee's for V-Day. --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/02/98 21:57 1044/14 Subject: cake decorating graduation Tonight was the final night of my 6-week cake decorating class. It was a wonderful experience. We were able to bring home a cake tonight and the whole experience was awesome. Tomorrow night we are having a candy-making class, and then in a few weeks we will continue with the cake decorating. All in all a most worthwhile experience. I can even do those roses now. One of the things I learned that I didn't know before, after you frost your cake, you lay a piece of paper towel on top and take a straight edge trowel tool (10cents) and smooth the icing. Then you are prepared to decorate. If you never ever take a cake decorating class ( which most of the world won't) at least consider buying a cloth bag with tips (around $5.00) and color your frosting the next time you bake a cake. You can write anything you want, or make roses. I can't believe I have, in the past, wasted money on that little tube they sell in the grocery that never ever works anyway. If anyone has any questions about this please e-mail me. Mary Curtis --------------------------------------------------------- Refd:3603 kstrom@tso.cin.ix.net 02/02/98 22:40 428/7 3602 Subject: Re: cake decorating graduation Oh Mary, Please share more here about your class! You found a cake scraping trowel for 10 cents? When I was at HomePlace as I mentioned in an earlier post, they had the bags and tips on sale for around ten dollars. And i agree with you about those plastic decorator thingies. Now. Here is the key question: does the recipe for the ornamentation differ from the base, and, is is butter or crisco based? Kristina --------------------------------------------------------- fidelis@tso.cin.ix.net 02/03/98 18:56 211/4 Subject: Cake I am interested too in what you have to tell us. I made roses several years ago and have not tried it since. A little practice and they are so pretty. The frosting texture is very essential, isn't it? Lou --------------------------------------------------------- Refd:3605 mcurtis@tso.cin.ix.net 02/03/98 22:31 1394/19 3604 Subject: Re: Cake I'll tell more tomorrow. I am so busy lately with some computer projects and cooking for the kid (a real joy to do). There's a lot to tell about the cake decorating, but tonight I went to the same place for the candy making class. I thought I was in heaven in this fun, fun class. $7.00. A really great bargain. We made peanut butter cups, turtles, chocolate covered cherries, chocolate covered Oreos, and much more all in two hours. I did buy a lot of stuff, but the chocolate is fabulous, Guittard, I believe--I bought semi-sweet, milk chocolate, and white. What you do is use a mold which costs $2.00. You melt the chocolate and take a brush and brush the bottom around the bottom of the mold. Then you freeze it a couple of minutes. Then you add the peanut butter, confection sugar stuff, and take the brush or a spoon and top it with more melted chocolate. (That is the way for the peanut butter cups.) It is way different than that buckeye recipe we all use. This is so much easier and professional. You can even buy a whole bunch of little paper cups for them for $.69. It was so much fun. Tomorrow I will tell you the rules for chocolate. I will also fill you in on the cake decorating. I have really been having fun with this one. I am so happy my friend went with me. It is always more fun with someone you can laugh with and have lots of fun with. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 02/04/98 20:15 627/29 Subject: the best chili i ever made 1 lb. ground pork 1 onion chopped fine 4 cloves garlic 1 can tomatoes with juice 1 can chickpeas 1 can kernel corn 2 cups chicken stock 1 cup navy beans dried, then cooked 2 tbsp. chile powder 2 tsp oregano 1 tbsp. cumin 2 tbsp. garlic powder brown pork, then add onions and garlic. add next three ingredients. simmer a bit. add 2 cups chicken stock. simmer slowly quite a while while cooking beans until tender but not mushy. add spices.. cook a while longer. serve with sour cream and grated cheddar cheese.. stir to melt and really enjoy it while looking at the winter storm outside. best i ever made. krb --------------------------------------------------------- kh4@tso.cin.ix.net 02/05/98 11:10 221/4 Subject: egyptian cooking? My 11 yr old daughter needs to bring an Egyptian food to school. Any ideas? I was hoping to find something sweet so they would at least try it. I've been to J. Jim's but now we need to cook something. Thanks Karen --------------------------------------------------------- Refd:3608 Refd:3610 kstrom@tso.cin.ix.net 02/05/98 13:26 409/8 3607 Subject: Re: egyptian cooking? Karen, You have come to the right place. We have been through this before. I did a search for you (and getting it right took 3 tries), but here is what has been posted in the past about such a project: msg # 3453; 3455; 3457; 3458 and 3490. At the prompt, just type in these numbers. Let us know how your project goes, and whether you find any delectables we have not yet discovered. Kristina --------------------------------------------------------- Refd:3611 kstrom@tso.cin.ix.net 02/05/98 13:55 94/3 3610 Subject: Re: egyptian cooking?/PS The last message in this thread is an *awesome* (as the kids would say) dessert. Kristina --------------------------------------------------------- lisamcc@tso.cin.ix.net 02/12/98 08:15 327/5 Subject: ? Salad Nicoise I'm having a group of people for lunch, and I thought that this could be a filling entree. Do you think it would work with chicken? I want to make one with the traditional tuna and one with something else in case someone doesn't like tuna. Does anyone have a recipe for salad Nicoise that they really like? Thanks, Lisa --------------------------------------------------------- Refd:3613 Refd:3614 kbowdler@tso.cin.ix.net 02/12/98 10:00 430/11 3612 Subject: Re: ? Salad Nicoise i make this fairly often. romaine lettuce, baby potatoes (boiled), black olives, boiled green beans (not cooked too much), tuna, vinagraitte (must include dijon in the salad dressing). a variation that would dress it up: fresh tuna steaks, grilled. i also add cucumbers and bell peppers to thi, although i don't think this is traditional.. if you add chicken, it is good, but it is not salad nicoise anymore, i think. krb --------------------------------------------------------- kstrom@tso.cin.ix.net 02/12/98 10:34 921/14 3612 Subject: Re: ? Salad Nicoise Here is a trick to make tuna less 'tuna-y' which I have successfully served to people who hate tuna: You put a pot of water on the stove to boil (a quart or so). You open the can(s) of tuna. You put the tuna in a strainer (the screen kind, not a collander). You pour the boiling water over the tuna and *voila* that taste which seems to bother certain people is gone, but the texture remains. I, for one, love tuna, but I understand that there are some people who don't. If you elect to go the chicken route, steam boneless chicken breasts and then cube them. After cubing, shred the cubes to replicate a tuna texture. This I suppose be called 'Salade Nicoise avec Poulet' (with chicken). You can also eliminate the fish or foul altogether and call the dish 'Salad Nicoise Vegetarian' (same in French as English but pronounced differently-- vezh-eh-tahr-ee-own'...well, sorta like that ). Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/14/98 20:39 2522/57 Subject: recipes FORWARDED FROM: /mail/mc/mcurtis(#8371) From:mcurtis(mary curtis) * Exported from MasterCook * Payday Bars Recipe By : St. Stephens UCC Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Candy Copycat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box yellow cake mix 1/3 cup margarine -- softened 3 cups miniature marshmallows 2/3 cup corn syrup 1 egg 1/4 cup margarine 2 teaspoons vanilla 12 ounces peanut butter chips 2 cups salted peanuts 2 cups Rice Krispies. Mix cake mix, 1/3 cup margarine and egg in bowl. Press in bottom of 9 x 13 pan and bake at 350 degrees for 12 to 18 minutes. Remove from oven. Sprinkle with marshmallows. Return to oven for 1 to 2 minutes, until marshmallows begin to puff. In saucepan, heat corn syrup, 1/4 cup margarine, vanilla and chips until melted. Remove from heat and stir in Rice Krispies and peanuts. Spoon over marshmallows; spread to cover. Chill and cut bars. (I did not chill) - - - - - - - - - - - - - - - - - - m.f -----FORWARDER'S COMMENTS: I have been waiting for a while to get on board with my computer with the new hard drive. Since it is back, I became dedicated to importing all my recipes to Mastercook. I have been totally involved in that, and now it is pretty much under control. I wish I had been able to send these recipes sooner, but I wasn't. Anyway they are great Valentine recipes, and in my opinion every day should be Valentine Day. I have been so busy that I forgot to get my husband's present. He is always so generous, and this year I decided to really surprise him. He has been talking so much about having one of those nifty chef's jackets. The shop I found sells them for $6.00 (they are used and great), but they only had new ones in his size for $13.95. Can you believe that price. I called yesterday and told them to hold it. Then I got so involved in my computer stuff and some carpentry we are doing I totally forgot. I had to tell him that I ordered his present and he has to wait until Monday for it. He's worse than the kids when it comes to presents, but I will be on my way. I don't know if I ever posted this recipe or not, but I love it. --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/14/98 20:45 810/27 Subject: Junior MInts Cheesecake Junior Mints Cheesecake 4 6 oz boxes Junior Mints 3 8 oz. pkgs cream cheese softened 1 tsp vanilla extract 2/3 cup sugar 3 eggs Graham cracker or chocolate crumb crust for a 9 inch springform pan Place Junior MInts in freezer Preheat oven to 350 F With electric mixer or in food processor combine cream cheese and sugar until smooth. One at a time beat in eggs. Stir in vanilla. Pour into crust. Chop cold Junior MInts and sprinkle onto cheesecake. Bake 40 to 45 minutes or until just set. Cool on wire rack. Chill several hours or overnight. Makes about 8 servings Note for crust combine 2 cups crumbs, 1/4 cup sugar and 6 tbs. melted butter or margarine. Press into bottom and up sides of pan. Doesn't that sound easy? I hope you all had a happy Valentine's Day. What a fun holiday. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/14/98 20:50 898/23 Subject: Broccoli Corn Casserole Broccoli Corn Casserole 1 box frozen broccoli defrosted 1 can creamed corn 1 eggs 2 tbs butter melted 1/4 cup saltine crumbs parmesan cheese Combine broccoli and corn and add the egg. Sprinkle parmesan cheese on generously and top with cracker crumbs which have been mixed with the butter. Bake in preheated 350 oven for 30 minutes. Note: I used fresh broccoli which I had cleaned and microwaved for about 5 minutes. I only used half (and saved the other half for tomorrow). Then I finished off the rest of the recipe. This sounds like such a simple recipe that you won't believe how excellent it was. The original recipe didn't call for the parmesan cheese. I decided to add it. It made it wonderful. If you think your cracker crumbs need a little more melted butter that is optional. Don't use too broad of a cooking casserole because there are not that many crumbs. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 02/15/98 09:21 149/3 Subject: Enquirer today There are some great pasta recipes in the Enquirer today and also a Jambayala recipe I am going to cut out and put into my recipe scrapbook. krb --------------------------------------------------------- kstrom@tso.cin.ix.net 02/16/98 19:08 1612/35 Subject: Marilyn's Bagels FORWARDED FROM: /community/chavurah/bb(#5877) From:kstrom(Kristina Strom) My friend Marilyn gave me this recipe the other day. It is by far the best-tasting and *easiest* recipe for homemade bagels I have ever tried. She has a bread machine, so she did the dough prep in there. I don't, so I kneaded by hand and all--no big deal. 1 cup very warm water 1 enveloppe dried yeast 2 T. sugar I combined these, adding the sugar to the water to 'feed' the yeast. 3 cups bread flour (which I didn't have--I used 2 1/2 unbleached, 1/2 gluten) 1 1/2 tsp salt In the machine, throw all the ingredients in. In the kithen, after the water/yeast/sugar mixture is foamy, add to the flour/salt. Knead about 5-10 minutes. Place in lightly oiled bowl. Cover (saran wrap works great) and let rise till doubled (about an hour. Punch down, cut into 8 equal parts. Put 3 quarts water and 3 T. sugar to boil. Shape bagels (take each section and roll into a smooth ball the using your thumb punch up through the center and work the doughnut-like shape till the hole is about 1 inch in diameter--it will close up a lot after boiling and baking. Boil the bagels, three at a time (or 3-3-2 ) in the water for one minute. Drain on toweling. Sprinkle a sheet with white corn meal and bake bagels on it 375 F. for 25 minutes. Variations--all manner. To put a topping on, brush lightly with an egg wash and sprinkle poppy or sesame seeds. Play with the flours (1/2 c. rye or wheat). Delicious, and *fat free*!!! Enjoy Kristina -----FORWARDER'S COMMENTS: Thought everyone here might like to try this too. --------------------------------------------------------- Refd:3675 kbowdler@tso.cin.ix.net 02/19/98 18:37 694/18 Subject: Pasta Dish I made this tonight: 1 lb. penne pasta, cooked halfway 1 medium-sized container heavy cream shredded jack and cheddar cheese 3 mild italian sausage links, removed from their skin, crumbled, and cooked Line the bottom of a baking dish with a layer of the pasta. Place some of the cheese on top, followed by a layer of sausage. Place the rest of the pasta on top, followed by cheese, sausage, and the rest of the cheese. Pour the heavy cream over top and bake in an oven at 350 for 1/2 hour. Serve. It was good!! Hint: Don't accidentally stick the cream in the freezer when you buy it. You will spend some time over a pot, stirring it and trying to thaw it out in a hurry. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 02/20/98 18:03 4084/100 Subject: Cooking Fish FORWARDED FROM: /mail/mc/mcurtis(#8376) From:curtism@fuse.net .I have a wonderful new cookbook. It was such a bargain and probably one of th e best cookbooks I ever bought. I want to share these fish recipes with you. T onight I am going to begin with poaching. Here are some of the mediums for poac hing your fish. I hope you enjoy them. Mary Curtis * Exported from MasterCook * Aromatic Milk Broth Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups water 1 medium onion -- thinly sliced 1 large carrot -- quartered 4 sprigs parsley 3 sprigs thyme 1 small rib celery with leaves -- quartered 1 large bay leaf 1/4 teaspoon whole black peppercorns 1/8 teaspoon cayenne pepper 2 whole cloves salt to taste 3 cups milk In a 12-inch saute pan, bring all the ingredients except the milk to a boil over medium heat. Lower the heat and simmer, covered, for 15 minutes. Add the milk and simmer for 10 minutes more. Strain, pressing the vegetable and herb solids against the strainer to extract as much liquid as possible. This milk-based court boullion is best for poaching delicate-tasting white-flesh ed fish such as cod, haddock, and halibut. After using it, reduce it by half an d freeze it to use as a base for veloute or other sauces. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Court Boullion Recipe By : A Seafood Celebration-Sheryl and Mel London Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups water 1 1/2 cups dry white wine 1 large onion -- coarsely chopped (about 1 cup) 1 large carrot -- coarsely chopped (about 3/4 cup) 1 large leek white and green parts trimmed -- coarsely chopped (about 1 1/2 cups) 2 rib celery with leaves (about 1 cup -- coarsely chopped 1 bay leaf 3 sprigs parsley 3 sprigs thyme 8 whole black peppercorns 1 whole clove salt to taste To a large 6 to 8 quart nonreactive pot, add the water, wine, onion, carrot, lee dk, celery, bay leaf, parsley, thyme, peppercorns, and clove. Bring to a boil o ver medium heat, then lower the heat and simmer, covered for 15 minutes. Add th e salt and continue to simmer for 15 minutes more. Strain and discard the veget ables and herbs before using the liquid to poach the fish. After poaching the fish, save the stock and freeze it for poaching other fish or use as a fish stock. - - - - - - - - - - - - - - - - - - =0D=0A -----FORWARDER'S COMMENTS: I cannot believe I actually was able to mail my recipe from Mastercook to my mailbox and to this list without having to ask again what came after m.f. I want to share some good stuff from my two new cookbooks. I hope these are useful to you. You can take the milk one after you do it and make a veloute sauce. 2 tbs butter, softened 2 tbs flour salt and white pepper 1 cup fish fumet or fish stock In a small nonstick saucepan, melt the butter over medium heat. Add the flour, salt and pepper and whisk for 1 minute. Lower the heat and gradually whisk in the fish fumet, stirring constantly. Simmer over low heat, stirring frequently, for 10 minutes. Taste to adjust the seasoning. Note: Reduced aromatic milk broth that has been used as a poaching liquid can replace the fish fumet. Mary Curtis --------------------------------------------------------- rapp@tso.cin.ix.net 02/21/98 14:32 165/3 Subject: Another question about stuffed cabbage Let's say I make Kristina's delicious vegetarian cabbage rolls, stuffed with brown rice, etc. Will they freeze well? I've never frozen a homemade rice dish. --------------------------------------------------------- Refd:3623 mcurtis@tso.cin.ix.net 02/21/98 16:35 176/3 3622 Subject: Re: Another question about stuffed cabbage Let's just say if you bought them frozen in a deli they would cost a bundle. Just be sure and pack them correctly. What a great thing to keep in the freezer. Mary Curtis --------------------------------------------------------- Refd:3624 Refd:3625 rapp@tso.cin.ix.net 02/21/98 17:33 167/5 3623 Subject: Re: Another question about stuffed cabbage >Just be sure and pack them correctly. What a great thing to keep in the >freezer. Mary Curtis In an aluminum foil pan, covered tightly w/ aluminum foil? --------------------------------------------------------- rapp@tso.cin.ix.net 02/21/98 17:34 127/2 3623 Subject: Re: Another question about stuffed cabbage Eggplant parmesan is another great thing to keep in the freezer. That is one of the few things I make that is really good! --------------------------------------------------------- Refd:3626 kstrom@tso.cin.ix.net 02/21/98 19:15 239/5 3625 Subject: Re: Andrea's recipe >Eggplant parmesan is another great thing to keep in the freezer. Recipe please :) In re the cabbage, freeze *sans* sauce if possible--works best that way. If freezing leftovers, doing this is of course not possible. Kristina --------------------------------------------------------- Refd:3627 rapp@tso.cin.ix.net 02/21/98 19:47 664/12 3626 Subject: Re: Andrea's recipe Oh, I just slice the eggplant thin, dip each slice in: flour, egg, then shake the slice in a bag of seasoned bread crumbs and brown on each side in some oil. As one batch is browned, I pile it in another frying pan, covered, and cook on low heat as I do the next batch, and keep putting the browned pieces atop one another in the covered pan. Then layer in a baking dish, top with some sliced mazorella and provolone, then a little Contadina brand pasta sauce (tomato-garlic-onion flavor). Then freeze (the eggplant is already very very tender now) to thaw and bake later or bake right away. (Of course you peel the eggplant first, I hope you all know.) --------------------------------------------------------- Refd:3628 mcurtis@tso.cin.ix.net 02/21/98 20:43 134/2 3627 Subject: Re: Andrea's recipe I think I would put the stuffed cabbage in a zip-top bag labelled freezer quality. Remember to get all the air out. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 02/22/98 22:46 599/8 Subject: TV cooking show I've been away a while and catching up on these recipes makes my mouth water. At my Mom's in Florida, she watches a cooking show called something like "Two Fat Ladies Cooking" - it is two British ladies who are decidedly unglamorous to say the least, but the food was wonderful and the scenery beautiful - the one we watched was a picnic for a Welsh men's choir and the final picnic scenes were on a hillside on the Welsh coast. Is this something I could get if I paid for it? (We have Warner cable). Or isn't it available to us? These ladies were a riot, but also really knew their cuisine. --------------------------------------------------------- Refd:3630 kstrom@tso.cin.ix.net 02/22/98 23:06 617/10 3629 Subject: Re: TV cooking show Rosemary, I don't get cable either, but I have heard that TFN (The Food Network) is locally available (my daughters watch it at their Dad's house). I love that channel and it is another reason I won't get cable here. When I go to Athens to visit the girls (my two daughters at OU), I stay at the OU Inn when I am not out at my tipi. My partner Michael goes *berserk* because i take over the remote and watch TFN... "Malto Mario", "Ready, Set, Cook!", "How to Boil Water", "Two Hot Tamales (a show about two women and I think the two fat women show was based on this concept)... on and on.... Kristina --------------------------------------------------------- Refd:3631 rwhitney@tso.cin.ix.net 02/22/98 23:33 124/2 3630 Subject: Re: TV cooking show Well, we do get cable, it is Warner, so maybe I just need to check out what is available on an "expanded" subscription. --------------------------------------------------------- Refd:3633 proffitt@tso.cin.ix.net 02/22/98 23:47 334/6 Subject: "Blondies" Wanted NOT Brownies Don't be confused! These "blondies" are *not* brownies! This recipe is for bar cookies with a soft, cake like bottom layer and a cheesecake top layer. A cakemis is in it and I believe it was printed on a cakemix box many years ago. Help!!!! My moother-in-law won't share! Thanks! I am posting this request for my niece. Thanks. --------------------------------------------------------- kit@tso.cin.ix.net 02/23/98 08:12 330/5 3631 Subject: Re: TV cooking show I've seen the two Fat Ladies as guests on a talk show...Rosie O'Donnel, I think. I don't get the Food Channel so I don't know if their show is available but Warner Cable does offer it as part of the Family tier along with Disney and the History Channel. It's less than some of the other premium tiers. Something to look into! --------------------------------------------------------- Refd:3635 sallen@tso.cin.ix.net 02/23/98 12:15 666/16 Subject: Re:Blondies I am giving this from memory, but I think the ingredients are correct. When I get home to my recipe file, I'll check and repost if necessary. crust 1 yellow cake mix 1 stick butter or margarine (butter is better) 1 egg \ Melt butter or margarine and mix with cake mix and egg. Pat into a 9x 13 pan making a little ledge around the edge of the pan to contain the filling. filling soften an 8 oz. package of cream cheese. Into the softened cheese beat 2 eggs and a box of confectioner's sugar. You can add 1 teaspoon of vanilla or 1 teaspoon of almond extract if desired. Bake at 325 for about 40 minutes, or until cheese is nicely golden. Sara --------------------------------------------------------- bolo@tso.cin.ix.net 02/23/98 15:14 775/20 3633 Subject: Re: TV cooking show Yes, the "Two Fat Ladies" show is available on the TVFN. I'm lucky enough that my cable provider has that channel available. Also, "Emeril Live" and "Essence of Emeril" are two good shows. I have two of Emeril Lagasse's cookbooks, and every dish I have made from them has not turned out good, they have turned out OUTSTANDING! Pork chops in tamarind glaze with green mole sauce, unstuffed pork chops with a roasted shallot sauce (pork fat rules!), beef empanadas, sausage and chicken gumbo, andouille gnocci with spicy tomato sauce, Andres BBQ shrimp, etc... all fantastic dishes! None of these can be made in a half hour, but with a little preparation, they aren't too bad. By the way, if you do not get TVFN, check out their Web site at: www.foodtv.com Enjoy! Bolo --------------------------------------------------------- Refd:3636 kstrom@tso.cin.ix.net 02/23/98 18:55 137/3 3635 Subject: Re: TV cooking show Oh Bolo, thank you! I totally forgot about the website, and had drawn a blank on Emerill. Also, those two guys who grill? Kristina --------------------------------------------------------- Refd:3637 mcurtis@tso.cin.ix.net 02/24/98 11:36 402/6 3636 Subject: Re: TV cooking show I would greatly appreciate it if you all would put through a call to TKR and ask them to install the cooking channel. They have all this stupid stuff, and the cooking channel would be so well received by so many. I don't know if anyone else wants us to call their cable people but here is the number for TKR 4310300. Maybe if we get enough callers they will take care of it. Thanks Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 02/24/98 20:46 169/4 Subject: Recipe Mary, I think you posted the recipe for cream corn, broccoli and egg. I finished the last 5 minutes with a can of f.fried onions on top. It was very good. Lou :-) --------------------------------------------------------- kstrom@tso.cin.ix.net 03/01/98 00:02 1790/37 Subject: Egg Challah I took a loaf of this bread to Linda Alexander's house today for TSO Craft Day. Becky Schneider really liked it and wanted the recipe, so here goes (btw Mary Curtis we had some good food there but we sure hope you come to our next gathering because cooking is a craft too ). 1 1/4 bread flour 1/3 c. sugar 1 1/2 t. salt 1 1/2 pkgs. active dry yeast Stir together. Add 1/3 c. softened butter in chunks Dissolve a pinch of tumeric ( or saffron if you are rich) in a cup of *hot* water (120 F). Slowly pour into the dry ingredients using an electric mixer at medium speed for 2 minutes. Add 3 eggs, and the yolk of one egg (save the white) and 1/2 cup flour. Beat at high speed for 2 more minutes. If you have a mixer with a dough hook, gradually add about 3 more cups of flour and blend until a ball forms, adding flour if required. If not, then just mix the flour in by hand until you have a soft dough and knead 8-10 minutes. When dough is smooth and elastic, place in an oiled bowl, cover and let rise for 1 1/2 hours. Divide dough in half. Make into two balls. Cut each ball into 3 equal parts. Make 14" long ropes out of each part. Braid two loaves. Let rest. Heat your oven to 400F, and place a glass lasagna pan filled with hot water on the bottom rack. Grease or spray a baking sheet and sprinkle with cornmeal. Place loaves on sheet. Mix reserved egg white with a little cold water and brush on top of loaves. Last night I sprinkled one loaf with poppy seeds and one with sesame seeds, but neither are neccessary. Let rise for another hour (yes, while the oven is heating up). Bake at 20-25 minutes 'til done, but check after 15 minutes. This bread cooks surprisingly fast and also freezes well. Kristina --------------------------------------------------------- kh4@tso.cin.ix.net 03/01/98 11:14 78/2 Subject: TSO Craft Day?? Thanks fro the recipe. What is TSO Craft day? Is there a craft BB? Karen --------------------------------------------------------- Refd:3641 kstrom@tso.cin.ix.net 03/01/98 13:20 740/13 3640 Subject: Re: TSO Craft Day?? Karen, Yes there is. At any prompt type go ha;5 Look forward to seeing you there, and anyone else from this board too since as I said, cooking is a craft. I have noticed that good cooks also seem to have very developped creative/artistic skills as well, and also like to talk about such things. Here on the recipe we get to share our culinary creations, over in the craft area we get to share our own personal handmade touches to make our houses (and kitchens) more a home. Matter of fact, Becky brought along these *incredible* casserole carriers that she had made out of quilted fabric. Speaking of Becky (hint, hint ), we are all anxiously awaiting the recipe for the delicious dessert she brought yesterday. Kristina --------------------------------------------------------- becks@tso.cin.ix.net 03/02/98 00:24 601/24 Subject: Apple Cake (craft day) Apple Cake Mix in mixer bowl: 3/4 cup oil pinch salt two eggs 1-1/2 cups sugar When creamy, mix in: 2 cups flour 1 teaspoon cinnamon 1 teaspoon soda Last, mix in on low or stir in: peeled, chopped apples to equal three cups (This time I used the food processor and was that ever quick!) Bake in sprayed oblong pan, 325 degrees for 45-60 minutes. Sometimes it takes an hour, but usually about 50 minutes. This is a very moist cake and it's delicious by itself, but I think it's best with caramel icing, recipe to follow. Becky --------------------------------------------------------- becks@tso.cin.ix.net 03/02/98 00:33 1815/39 Subject: Cooked caramel icing In heavy saucepan (I used my 4-qt pressure cooker pan without the lid) Combine: 1 lb brown sugar 1/3 cup butter (real is best) enough milk to make a thick soupy mess. You don't want it to be too soupy, nor too thick. Bring to boil and cook until soft ball stage, stirring occasionally. It will stick and burn on hte bottom if you cook it too fast. I keep testing in a cup of cold water and eating the samples!!! When it will finally hold its shape (doesn't really have to hold a ball shape, but cooked enough that it will hold together), pour it into a mixer bowl. I use my metal mixer bowl because it seems to let it cool a little faster than my Pyrex bowl. DO NOT SCRAPE OUT THE PAN, just pour whatever will pour from it. (Better put water in the pan right away as it is a bear to clean if you don't soak it.) Pour one teaspoon of vanilla on top of the cooling mixture. After a while (maybe five minutes) start mixing. If it turns to sugar, you can put it back on the stove and cook it again, maybe adding a little milk. If it gets to hard to fast, add some milk. You have to spread it quickly. If it gets hard really quick or if it is too hard when you are done, you probably cooked it too long, stop a little sooner next time. What I did for craft day was too hard......tastes just as good, though, doesn't it? There was quite a bit of hard icing left in the bottom of the bowl when I left to go to craft day. When I got home, it was empty. mmmmmm, one kid doesn't like caramel icing, another kid said they got exactly zero pieces of leftover, the middle one said she is SURE *she* didn't eat ALL of it....... If I have time, I dollop out the extras onto a plate and they are yummy candy. Oh yes, I love this icing on chocolate cake, too. Becky --------------------------------------------------------- Refd:3644 kit@tso.cin.ix.net 03/02/98 09:16 442/6 3643 Subject: Re: Cooked caramel icing It's a good thing you posted this recipe. My kids didn't get any of the samples you gave me to take home. I felt justified though, because their Dad gave them their own pints of Greaters ice cream that they didn't share with me. I don't normally like caramel icing but this was heavenly with the apples and cinammon. I liked the texture of the icing too...I hope I can get it just like you made it...almost like the consistancy of fudge. --------------------------------------------------------- kstrom@tso.cin.ix.net 03/02/98 18:54 385/6 Subject: A butter tip I heard on CH48 Saturday CH48 had a cooking marathon with Caprial. I caught the last part, which was about desserts. When baking delicacies Caprial uses unsalted butter and then adds salt herself. When asked why, she said that unsalted butter was made of the *best* quality creme, and that when less superior cremes are used to make butter, added salt masks the flavor. News to me... Kristina --------------------------------------------------------- Refd:3646 mcurtis@tso.cin.ix.net 03/02/98 21:54 449/6 3645 Subject: Re: A butter tip I heard on CH48 and for that reason you must take better care of unsalted butter. It will not hold up as long. REcently when we were at Jungle Jim's I had to buy some of the Cabot Dairy unsalted butter because my cousing in Vermont's son worked there for a really long time. I asked the cheese lady how they hold it and she said that it comes in frozen. It was so yummy. It was much richer than our traditional Land of Lakes or Kroger butter. Mary Curtis --------------------------------------------------------- stoneraa@tso.cin.ix.net 03/03/98 13:31 715/12 3304 Subject: Re: Cooking with gas or electric or ? Thank you for information here on different cooking methods. Wanted to follow up after my original question to let you know that I decided for now to have my 1953 Magic Chef gas range repaired. That range looked more solid than new free standing ranges that I looked at (in the $800 to $900 price range I was willing to pay). My Magic Chef was repaired by Appliance Sales and Service, Inc. The technician was very knowledgeable and did a good job in a hurry at a reasonable rate. He gave me ideas on where and what to get if I do want to buy a new stove later. He even got me all inspired to decorate my whole kitchen 1950's style to go with the Magic Chef for now. Thanks. Just to let you know, Aquila --------------------------------------------------------- Refd:3648 rwhitney@tso.cin.ix.net 03/03/98 15:29 262/4 3647 Subject: Re: Cooking with gas or electric or ? Aquila - what a great decorating idea! That would be so much fun, I think, to do it all in the 50's style. You are probably too young to remember, but I ppicture Betty furness, in full-skirted dress and high heels, opening the door of the Frigidaire . . . --------------------------------------------------------- Refd:3649 kstrom@tso.cin.ix.net 03/03/98 17:22 134/3 3648 Subject: Re: Cooking with gas/1950's decorating For ideas, you might want to rent some movies from that era. "The Parent Trap" comes to mind. Let's see, what else.... Kristina --------------------------------------------------------- Refd:3650 stoneraa@tso.cin.ix.net 03/03/98 17:39 72/1 3649 Subject: Re: Cooking with gas/1950's decorating Thanks Kristina. What a good idea. We love movies anyway. Aquila --------------------------------------------------------- Refd:3651 rwhitney@tso.cin.ix.net 03/03/98 17:54 302/4 3650 Subject: Re: Cooking with gas/1950's decorating And if you could get hold of commercials! We have an old video (one of the first ever, of the 1970 Knicks-Lakers game, unfortunately we guessed worng and it is on Beta) but the commercials are so funny - 60's hairdos and miniskirts, Salem cigarettes, etc. Sorry, this is off the cooking subject. --------------------------------------------------------- Refd:3652 kstrom@tso.cin.ix.net 03/03/98 18:30 640/10 3651 Subject: Re: Cooking with gas/1950's decorating Old Magazines at the used bookstores or library--Better Homes and Gardens, which was Life sized then. And (to bring the topic back on track), you could start using recipes from these very magazines. I remember that Jello was very big in those days, as were fondues and "barbeques" (now known as 'grilling out'). As far as equipment goes, a pressure cooker or two and a fancy new-fangled Nutone Food Center (which I have and is still current) were de rigueur. And always, always, have a family sized box of Bisquick in the pantry, as well as a container in which to save Betty Crocker bonus points and S&H green stamps. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/03/98 19:09 192/3 Subject: old stoves Lucky you. Those stoves actually have insulation in them. I had a Chambers range that I got rid of long ago. I sure wish I had it now. It even had a well for making soup. Mary Curtis --------------------------------------------------------- sumbaugh@tso.cin.ix.net 03/04/98 21:10 471/14 Subject: dandelion greens Bout that time of year. I know, if ya blink you can miss the young ones then it's all for naught. My parent's used to cut young ones, the make wilted dandelion green salad. Goes like this pick dans boil potatoes fry bacon pour grease on greens to wilt them add onios to the greens and a lot of vinager Sound really healthy yeah? But they were good! Can't figure out if this an Indiana thing or German. Anyone ever done that or am I the only weird one? Sharon --------------------------------------------------------- Refd:3655 Refd:3656 kbowdler@tso.cin.ix.net 03/04/98 21:19 345/7 3654 Subject: Re: dandelion greens interesting that you would post this now.. the paper the other day had an article about different kinds of greens: frisee, mesclun, bibb, romaine, AND dandelion greens. i would have never thought about eating those, but i am considering it now.. not sure i will, but maybe if i have enough beer beforehand, i will have the guts! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/04/98 22:25 802/11 3654 Subject: Re: dandelion greens When I was young my family had them. I remember I, as a child didn't like that dish, I thought it was bitter. I also remember that was served at the same time that that other green was served--the lacy one that I can't remember what it is. I had it a few weeks ago. Now it is considered a luxury green. You tradionally also serve it with bacon and vinegar. Help me out someone. By the way, this is a perfect time to bring up the luxury of pancetta for these things. We are lucky to have the diversity of this Italian bacon to chop and fry in place of American bacon--oh yes, I just remembered--it was endive they used to fix. At the same time as dandelion greens. I expect if I were to find some clean ones I would say the same thing as my dad used to that they are wonderful. Mary Curtis --------------------------------------------------------- veltenrj@tso.cin.ix.net 03/06/98 13:39 167/5 Subject: Skillet seasoning I have an old cast iron skillet that needs to be re-seasoned. I heard that suet should be used. Does anyone have suggestions on how to season a skillet? TIA Dick --------------------------------------------------------- Refd:3658 kbowdler@tso.cin.ix.net 03/06/98 18:03 175/5 3657 Subject: Re: Skillet seasoning Only thing I ever did was heat it up real hot and then put in some cooking oil, then rub it around with some sort of heat-resistant material. Then let it cool down. krb --------------------------------------------------------- Refd:3659 sumbaugh@tso.cin.ix.net 03/06/98 20:47 77/1 3658 Subject: Re: Skillet seasoning Yeah I wouldn't try suet. Ya might end up with some knocks on your door. --------------------------------------------------------- sumbaugh@tso.cin.ix.net 03/06/98 20:59 811/15 Subject: greens I ordered a pack of sees from Burpee's. It's called Mesclun and ya have a choose of 4 different mixes. I went for the Classic which includes, Arugula, Chervil, Endive, Mache, 4 Lettuces (oak leaf, prizeleaf, red salad bowl, Green Ice) Radicchio and Upland Cress. Nice idea in a salad, but excuse me, I don't think they all take the same spacing, planting-wise. Although, seems to be yet another trendy thing in the stores -packeaged varities of lettuce. Strikes me wrong. Maybe I'm just a purist when it comes to lettuce. I did make lettuse soup once, Joy of Cooking recipe -delicious, I might add. Maybe I should be posting this on the garden board. Someboy wanna move me? Always ejoy this board. Pardon my type -o's. I have yet to figure out how to get up to the next line and make changes. Duh. Sharon --------------------------------------------------------- Refd:3661 Refd:3662 kbowdler@tso.cin.ix.net 03/07/98 00:07 340/10 3660 Subject: Re: greens My daughter and I really want to raise some lettuce this year. We want to eat it after we raise it (kind of makes us like some certain insects) Does anybody have any tips on raising lettuce? PLEASE help!! Please email me with tips if this message is moved to another board. I go to no other boards similar to this one. thanks, krb --------------------------------------------------------- kit@tso.cin.ix.net 03/07/98 10:51 826/15 3660 Subject: Re: greens I agree with you about the variety pack of lettuce seeds. I would think it would be hard to weed them after they sprouted too. Green Ice and Black seeded Simpson are very similar garden lettuce and are probably the most common and easy varieties to grow. I've grown Romaine successfully and also a few head lettuces that miraculously headed and came back for a few years if let to go to seed. Watercress grew exceedingly well under my bird bath...right up until the possom/raccoon (?) ate the whole thing at peak ripeness. I have great difficulty growing Spinach...as soon as the leaves get big enough to harvest, they bolt...even the slow to bolt varieties. The prewashed bags of fresh spinach in the produce area are easier and better...of course, you don't know what poisons they put on it to get it that beautiful! --------------------------------------------------------- Refd:3663 Refd:3664 mcurtis@tso.cin.ix.net 03/07/98 16:08 2040/29 3662 Subject: Re: greens Speaking of greens. Today I learned how to cook them Again. I am always learning how to cook them -- we really like them. I was at Findlay Market ready to leave when I spotted some great greens. I asked a customer who was buying greens which ones she liked best--I don't want to generalize but I must about this subject. She was an older black lady and our conversation showed that she knew so much about cooking. I asked which greens she liked the best. She told me mustard and turnip. I bought some of each and decided to mix them upon her advice. Of course the boy who bags gives you jalapeno peppers because you need those, too. I went back inside to get some seasoning. There I also learned. I went to the first stall to get a ham hock. A younger black woman and her husband were buying flavoring, also. I asked what was best for greens. She said smoked turkey wings, and she wanted some, too. They didn't have any left, because they are such big sellers for this purpose. At first I thought they might be black muslims who cannot eat pork and substitute the smoked turkey for this reason. But then they bought a bunch of bacon and other pork products. The reason is the smoked turkey is so great with the greens. (I am not talking about smoked turkey breast as in deli--I am talking about turkey that has brown skin and has been cooked in a smoker). So she said we should substitute a leg and he would cut it up. She took hers and I took mine and I hurried home to cook it along with a lot of onion. We opened up the package of turkey. It smelled remarkably like ham hock, but no fat, and wonderful. When I cooked the greens I was tempted to add a lot of water (they shrink), but only added 3 inches or so. It was still too much. (What is left is called liquor and some people use it for stuff). We are really looking forward to the greens and I saved some of the smoked turkey leg to season some beans that I have soaking not. (We like a little vinegar on them when we serve the beans.) Mary Curtis --------------------------------------------------------- Refd:3665 kbowdler@tso.cin.ix.net 03/08/98 01:04 81/4 3662 Subject: Re: greens poisons they spray on them? geesh, has vlasta invaded the recipe board? krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 03/08/98 01:06 121/5 3663 Subject: Re: greens What a great post!! There is much history in that post. For the record, they call it pot likker (pot liquor). krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/08/98 15:02 410/6 Subject: pot likker Well I found out what to do with the excess juice from greens. I went into my bean storage container and found some red beans and some cranberry beans. After I presoaked them and began cooking them, I added the liquid from the greens to the beans. It wasn't strong, just flavorful. I had saved some of the turkey and added, of course, some onion. Those beans are looking pretty wonderful. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/08/98 15:56 2370/45 Subject: red beans and rice This is the red beans and rice recipe from the Frugal Gourmet Cooks American. 1 pound red beans 1 tbs Worcestershire Sauce soaked overnight 2 tsp Tabasco 1 med yellow onion, peeled 2 whole bay leaves and chopped 1 tsp whole thyme leaves 1 bunch green onions chopped Salt and freshly ground black pepper 7 cloves garlic peeled and chopped 1 pound smoked sausage, cut in fine 1-inch pieces 1/2 cup chopped parsley 1 pound pickled pork* cut into 1-inch 1 rib celery, chopped cubes and rinsed 1/2 cup catsup cooked rice 1 green sweet bell pepper seeded and chopped Drain the beans. Put them in a 6-quart heavy pot and add 3 quarts of fresh water. Cover and simer for 1 hour, or until the beans are tender. Watch that the water does not boil down too far. The beans must be covered with water at all times. Add the rest of the ingredients, except the cooked rice, to the pot and more water to cover, if needed. Simmer, partially covered for 1 to 1 1/2 hours or until the liquid has thickened. Serve over the cooked rice. *My note: following this will be the pickled pork recipe. I did not use this, as I had already flavored my beans with smoked turkey pieces. However, I plan on trying the pickled pork recipe, possibly substituting whole turkey breast for the boneless pork butt. (Sometimes those are a little too fat for our taste)--also I did not use that much garlic. I did not have a green pepper available, but I had purchased a big jar of sweet pepper at the market yesterday. I have found this is fabulous to take the place, in the winter, of peppers when they are out of season. Pickled Pork 1/2 cup mustard seed 1 tbs celery seed 12 peppercorns 2 tbs Tabasco 6 cloves garlic peeled and cracked, not smashed 1 quart distilled white vinegar 2 pounds boneless pork butt, cut into 1 bay leaf 2-inch cubes 1 tbs kosher salt Combine everything except the pork in a stainless-steel pan and boil for 3 minutes. Cool and place in a refrigerator container (plastic, glass, or stainless steel) and add the pork. Stir to remove bubbles. Cover and refrigerate for 3 days. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 03/09/98 18:54 80/1 Subject: Question Haven't heard from Howard for a long time. Does anyone know if he is O.K.? --------------------------------------------------------- Refd:3670 teddyp@tso.cin.ix.net 03/09/98 21:22 122/2 Subject: Cannolis Does anyone have a recipe for an Italian treat called a Cannoli? If so let me Know, Please? Teddyp --------------------------------------------------------- Refd:3671 kstrom@tso.cin.ix.net 03/10/98 00:13 160/4 3668 Subject: Re: Question >Haven't heard from Howard for a long time. Does anyone know if he is O.K.? I was thinking the same thing today too, Lou. HOWARD, where are you? Kristina --------------------------------------------------------- abate@tso.cin.ix.net 03/10/98 08:47 161/4 3669 Subject: Re: Cannolis I do have a great recipe from my grandmother. It is the Sicilian variety--mad with cream instead of ricotta. Do you want that, or the ricotta kind? Anne --------------------------------------------------------- Refd:3672 mcurtis@tso.cin.ix.net 03/10/98 10:18 33/1 3671 Subject: Re: Cannolis How about both? Mary Curtis --------------------------------------------------------- Refd:3676 sallen@tso.cin.ix.net 03/10/98 11:17 116/3 Subject: re: question Howard posted on the pet board yesterday or today. He has had an auto accident, but is uninjured himself. Sara --------------------------------------------------------- hlawson@tso.cin.ix.net 03/10/98 22:04 115/2 Subject: Howard is Here I am here. Mary got after me. Yes, I am fine just not been here much lately. I'll try to do better. Howard --------------------------------------------------------- rwarren@tso.cin.ix.net 03/11/98 22:38 316/10 3619 Subject: Re: Marilyn's Bagels Kristina, Thanks for sharing Marilyn's recipe. The first time I tried it the dough did not rise (I probably did not let the yeast, sugar and water proof enough), but enjoyed the bagels just the same. The second batch turned out much better. I cut the dough in six to make bigger bagels like Breugger's. Bobby --------------------------------------------------------- rwarren@tso.cin.ix.net 03/11/98 22:43 348/7 3672 Subject: Re: Cannolis I made cannolis some years ago. I bought the shells pre-made at an Italian store, and there was a recipe on the box. Basically it is ricotta cheese sweetened with powdered sugar and a little vanilla extract. Some people put chocolate pieces (usually shavings from a frozen candy bar) in the cheese mixture, but I prefer them without it. Bobby --------------------------------------------------------- snewmark@tso.cin.ix.net 03/11/98 23:35 432/10 Subject: Sfogliatelle While we are on the subject of Italian pastries, I wonder if anyone (or anyone's grandma!) has a recipe for this cheese or custard filled pastry also referred to as "Venetian Blinds" (because of the layering of the filo type pastry.) I would also be interested if anyone is aware of a good (or any) Italian bakery in town, or beyond, where such pastries (cannoli, sfogliatelle, saviardi etc.) might be obtained?? Many thanks! --------------------------------------------------------- Refd:3678 kstrom@tso.cin.ix.net 03/11/98 23:53 454/8 3677 Subject: Re: Sfogliatelle/Italian Pastries Susan, A new bakery just opened in Glendale called 'Tuscany' on Sharon Road. I have not yet been there but I hear they specialize in Italian sweets...alas, no bread. Oops, wait a minute, I think the place is called 'Taste of Tuscany'..next time I drive by I will let you know. In the meantime, Directory Assistance can probably help you. Then there is always Berrissi's (sp?) a restaurant in Deer Park that might give you a clue. Kristina --------------------------------------------------------- Refd:3679 kbowdler@tso.cin.ix.net 03/12/98 10:01 37/3 3678 Subject: Re: Sfogliatelle/Italian Pastries I think it may be Barisi's? krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/12/98 10:12 278/4 Subject: Larosa's Bakery Larosa's Deli on Boudinot Avenue in Western Hills makes their own Italian bake goods. It is also great to go there because they have the most wonderful deli ever. While you are there you might want to pick up a little of the dried cod and experiment with it. Mary Curtis --------------------------------------------------------- Refd:3681 kbowdler@tso.cin.ix.net 03/15/98 10:17 200/7 3680 Subject: Re: Larosa's Bakery Larosa'a bakery and deli on Boudinot is WONDERFUL!!! Unfortunately, like Jungle Jim's and Findley Market, it is out of my way by a bit. We have nothing like that here in North College Hill. krb --------------------------------------------------------- Refd:3682 mcurtis@tso.cin.ix.net 03/15/98 13:43 160/3 3681 Subject: Re: Larosa's Bakery Didn't there used to be a coop in the College Hill area--somewhere off Hamilton Avenue. I love to find a coop where we can buy stuff in bulk. Mary Curtis --------------------------------------------------------- Refd:3683 jej@tso.cin.ix.net 03/15/98 14:00 282/6 3682 Subject: Re: Larosa's Bakery There is Twin Pines on North Bend between Hamilton Ave and Winton Rd but it is closer to Winton than Hamilton. Mary, this may be what you are thinking of. There used to be a coop on Hamilton Ave near Knowlton's Corner but I think that it has been gone for several years. John --------------------------------------------------------- syl@tso.cin.ix.net 03/15/98 16:51 291/7 Subject: Moving Ed and I are moving to warmer parts of the country. We have 32 years of accumulation to get rid of. I mention this here because I have many wine bottles (if anyone is into making wine) and lots of canning jars that are not going with is. If anyone is interested, please email me. Syl --------------------------------------------------------- brutus@tso.cin.ix.net 03/17/98 14:39 129/2 Subject: pad thai Someone please post fr me a recipe a chicken pad thai recipe. I must make a good batch of this stuf to feed 50 by christmas. --------------------------------------------------------- wkut709@tso.cin.ix.net 03/18/98 22:57 348/11 Subject: carrot cheesecake Hello! does anyone out there have a recipe for a carrot cheesecake similiar to the kind that was served several years ago at the Olive Garden restaurants? I would love to try this for Easter or whenever if anyone would be so kind as to send me a recipe they believe may close to what Olive Garden had. Happy Spring to all, Mary Ann Finney --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/19/98 15:55 438/6 Subject: www and cooking I just finally had the time to look up a recommended link on the www. If you have access to it I suggest you bookmark it. It is sort of a yahoo of cooking. I love this link, I found my Christmas Ham recipe from this by way of someone else. It was how to make ham that tastes better than honeybaked. I found the address and looked up the main list. This is called http://www.kitchenlink.com. Try it you'll like it. Mary Curtis --------------------------------------------------------- Refd:3688 fidelis@tso.cin.ix.net 03/19/98 18:17 39/3 3687 Subject: Re: www and cooking Mary, I will try that website. Lou --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/20/98 21:04 1680/22 Subject: getting organized Well I finally have to break down and organize the cabinet where I keep my spices. This called for a trip to Big Lots. They have wonderful plastic containers starting at 39cents. I began buying my spices in bulk a few years ago. That is wonderful, a bargain, and tasty, but you must be organized. I had bought some beautiful glass containers at Pier One Imports that cost more, but I will have them forever. However I need a lot, so off to Big Lots I went. I consolidated a lot, and pitched. At last I threw out the 32 year old box of fennel seeds that I have been carrying around all these years. No matter what the experts said, they still smelled good to me. But that is the price for organization. I consolidated a lot of stuff, and it is a wonderful feeling to be organized. I knew I had spices, but couldn't find them. Sometimes I would buy a second time, ergo, a bottle of red pepper from Saigon Market, and a bag from Mediterannean Imports. I put the red pepper in the bag in my empty spice bottle (I have saved discards for this purpose). I have enough whole pepper, cracked pepper, white pepper and red pepper to take me into the next century. But it gets used. What I have discovered in all this is to label, label, label. I covered the label with transparent mailing tape. I will know what I have. I used a lot of pint mason jars for certain things. The big thing is flour. I have a lot of different kinds, and they get bugs. I will definitely need to keep them in the refrigerator downstairs. It is wasteful to do otherwise. I can keep the everyday flour in a sealed jar or can upstairs. This project has been fun, but messy. Mary Curtis --------------------------------------------------------- Refd:3691 Refd:3692 Refd:3694 mcurtis@tso.cin.ix.net 03/20/98 21:08 1112/15 Subject: Braun Blender I was inspired watching cooking shows this past year to go out and buy a hand blender, the kind that you use right in the pot or pan. I found a Braun at Value City for around $30. I hated to spend the money, but I really wanted it. We put it on the wall where it was handy. I have a little shelf above it to keep the accessories. (I have found if you don't have these things handy they serve no purpose.) Tonight I used it to blend my soup which I had made from Bob's lentils and dehydrated vegetables, etc. I wanted to make a cream soup easily. I totalllllly love my blender. First I put it on top of the soup. Well of course it started to splatter. Then I discovered that you put the thing down in the soup. No mess at all. You put it on top and push the big stuff down. I recommend this as the appliance of the year. There will be all kinds of uses for it including chopping vegetables in the container that was included. It will be a lot easier than using the regular blender. That's for sure. I may even consider putting that one in the cabinet except for occasional use. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 03/20/98 22:20 309/4 3689 Subject: Re: getting organized I had to laugh at Mary's confession that she found she had bought duplicates of things she din't know she had. I found five (5!) bottle of Tabasco sauce once, hidden in various cupboards - and that is not something one uses so much of. But I don't think it goes stale either - I gave some of them away. --------------------------------------------------------- Refd:3693 kbowdler@tso.cin.ix.net 03/21/98 00:50 128/4 3689 Subject: Re: getting organized I wanna know: Why do they get bugs?? I get them too.... Are the eggs there in the first place or do they infiltrate? krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 03/21/98 00:52 90/4 3691 Subject: Re: getting organized You must live in an interesting house, that you had FIVE bottles of hot sauce!! keb --------------------------------------------------------- kit@tso.cin.ix.net 03/21/98 08:59 414/7 3689 Subject: Re: getting organized Does this mean it's time to throw out that 26 year old bottle of Saffron that I've moved with me to each location? I never got around to making Paella after I went to Spain in 1972. There are many old herbs that you can use for simmering potpourri. I wouldn't use pepper for that, but if it has a good smell, just pour it into a pot of simmering water along with some apples and oranges and enjoy the smells. --------------------------------------------------------- Refd:3695 kbowdler@tso.cin.ix.net 03/21/98 10:25 164/5 3694 Subject: Re: getting organized 26 year old saffron? what does it look like? it may be still valuable.. saffron is the most expensive herb in the world. how much did it cost you then? krb --------------------------------------------------------- Refd:3698 mcurtis@tso.cin.ix.net 03/21/98 12:52 773/10 Subject: kim chee Well I'm still organizing--and figured I may as well make more mess before I straighten up. So while at market this morning I found a big head of cabbage for 50cents. I decided to use the package of kim chee mix that I found. The package called for 5 pounds of cabbage, I had one and a half. So I put it in this great crock that I keep the catalogs in, added the cup of salt and the gallon of water and then the kim chee spices. Boy was I excited. Then I read the package again. It says don't add the spices until tomorrow after you have rinsed all the salt water off. I guess what I'll have to do is go on and rinse it tomorrow or Monday, and go get some more kim chee seasoning. So much for being organized. I'll let you know how it turns out. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/21/98 12:55 711/10 Subject: turkey soup I picked up some more smoked turkey parts at market this morning in order to make some turkey soup for tomorrow night. While at my Russian friend's house the other day she served me soup she had made. She said you should eat soup every day, it's good for the stomach, but only eat noodle soup once a week. The reason it was so good to me was the rice was different. I found out that she uses Chinese long grain rice in her soup. It has a wonderful texture in soup. But----I had to buy five pounds in order to buy it, and I already have that great big bag of basmati rice on the counter as it is. I guess I'm going to have to start keeping food in the bedroom closet at the rate I'm going. Mary Curtis --------------------------------------------------------- Refd:3699 kit@tso.cin.ix.net 03/21/98 16:02 524/7 3695 Subject: Re: getting organized Kevin, the saffron looks just like it did when I bought it 26 years ago...and it's still fragrant. It looks like rusty red shavings like a very fine hairy substance. The jar has 1/14 of an ounce of saffron packed in a cellaphane bag inside the jar. I remember it was very expensive to buy it...maybe $6 or more back then. The reason I didn't ever make the paella is because all the ingredients were too expensive...but I guess I held out hope that someday I'd make it. It smells like it might be good in curry or chili. --------------------------------------------------------- Refd:3700 Refd:3701 syl@tso.cin.ix.net 03/21/98 16:02 225/6 3697 Subject: Re: turkey soup Mary.. when I have something in quanity and will be keeping it a long time, I put it in the freezer. I do this with flour and cornstarch too. It lasts for ages but stays fresh this way if you know what I mean. ;-D Syl --------------------------------------------------------- kbowdler@tso.cin.ix.net 03/21/98 16:34 107/5 3698 Subject: Re: getting organized Make the paella... it is great stuff!! ANybody ever have cioppino (San Francisco seafood stew)? krb --------------------------------------------------------- snewmark@tso.cin.ix.net 03/21/98 23:09 439/10 3698 Subject: Re: getting organized I have successfully kept Saffron for many years in a small glass airtight jar. For a less costly use of this, try the Arroz con Pollo recipe in the very first New York Times cookbook - a tasty melange of chicken, rice, peas, artichokes, tomatoes and pimento. It is the cookbook with the navy blue cover. I have a few more recipes that use saffron and will post them when I come across them - mostly they all have rice as I recall. --------------------------------------------------------- Refd:3702 kbowdler@tso.cin.ix.net 03/21/98 23:34 184/7 3701 Subject: Re: getting organized Post your recipe for Arroz con Polla if you get the chance. My recipe for this dish came from a substitute teacher at my teacher from Peru. I think it is pretty authentic. krb --------------------------------------------------------- mdonovan@tso.cin.ix.net 03/21/98 23:54 1364/23 Subject: organizing spices Mary's note on her spice organizing reminded me of my recent job on my 40+ spices. While none of them are as (shall we say) well aged as Katherine's saffron (nor probably as valuable) I knew I had to get them under control. I also buy my spices in bulk and kept them in glass jars I had bought in bulk from a laboratory supply catalogue. The problem was that even the small amounts of spice I was buying at Findlay often were more volume than my glass jars. So I had bags (that the markered names had worn off!) and glass jars of the same. I threw out more bags of spice that I could no longer identify by smell or sight. I ended up transferring each spice to their own sealed baggie (the snack size, about 4x6 flat). This allowed me to hold as much as originally came in the spice bag as well as expell the air the degrades the flavor. They lay flat, taking up less space then the jars I had them in. Labels are easy, address labels I generated by computer. Finally, I stored them in a box I bought at the office supply for 4x6 index cards, about ten inches long. Two of them sit side by side in my kitchen drawer. Now they are in two rows, separated by alphabetical dividers. My wife originally thought this needlessly anal, but has come to appreciate how much easier it is to find the spices we need. The bags are easier to measure from as well. Michael --------------------------------------------------------- Refd:3704 mcurtis@tso.cin.ix.net 03/22/98 16:24 399/6 3703 Subject: Re: organizing spices Wow, Michael, you may have something there. And a box could be kept on the shelf in the refrigerator freeing up all the spice space. Well, in a few years when I organize again I am definitely going to use your plan. I have all those nice jars, now. I like the idea of alphabetizing and dating. I suppose you could use labels from mailing lists for something like this project. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 03/23/98 15:18 1006/13 Subject: pure vanilla Have you ever priced pure vanilla? If you have you know it is very expensive. Today I made the discovery of a baker's lifetime. I visited my nearest Oriental Market -- Saigon Market--to buy something else and there on the shelf was a bulk container of pure vanilla powder--white. It was $25 a pound, a very reasonable price because you only buy a little at a time. It was $1.25 an ounce. The reason it is such a treasure is that if you are making white icing you want clear or white ingredients. Also it would be potent. I didn't know how much to use, so I called King Arthur's Bakery (up in New Hampshire). She told me sell that--I bet that it cost a fortune. She said to use 1/4 tsp to a tsp of regular vanilla. Don't spread this information around, because we don't want to ruin a good thing. If they know what a bargain it is there goes the neighborhood as the saying goes. I am sure that any good Oriental grocery near you that sells bulk spices and such will carry this. Mary Curtis --------------------------------------------------------- Refd:3707 Refd:3708 mcurtis@tso.cin.ix.net 03/23/98 15:21 732/16 Subject: secret cake recipe I don't know if I gave you this before but this is the cake recipe from Fantasy in Frosting where I will graduate from my intermediate class tonight. I had to miss basketweaving last week because I had to miss the class, but there will be another group of classes where I can catch up. We double this recipe and use 1 1/2 of that which leaves enough extra cake dough to make about 8 cupcakes. Pillsbury Cake Mix 1 Cup Water 1/2 Stick Butter 2 Eggs Heat oven to 325. Mix eggs, butter, water, and cake mix in large bowl at low speed till moistened. Beat 2 minutes at high speed. Bake 35 minutes. Use the touch method to test. (You will have to make this longer if you use the double recipe that I mentioned). Mary Curtis --------------------------------------------------------- nkhoury@tso.cin.ix.net 03/23/98 23:45 220/3 3705 Subject: Re: pure vanilla Maybe my math ain't what it used to be but 16 x 1.25 equals 20 so if you bought 16 ozs at $1.25 per oz it would be $20.00. However if bought a pound it would cost $25. Something is wrong with that equation. --------------------------------------------------------- Refd:3712 kit@tso.cin.ix.net 03/24/98 09:04 536/8 3705 Subject: Re: pure vanilla Mary, I have noticed the high price of vanilla, and I remember you posted a recipe for making your own...a few years ago. While we are on the subject...what is the difference in imitation Vanilla and Pure Vanilla ? Is the taste significantly different? My grandmother's pound cake recipe requires a whole small bottle of vanilla...expensive! Also, I haven't been able to find it at my local IGA but the recipe calls for Butter and Nut Flavored Vanilla. I remeber being able to get that in Louisiana, but is it still available here? --------------------------------------------------------- Refd:3711 jibold@tso.cin.ix.net 03/24/98 23:40 432/11 Subject: Roast Beef After cooking another dry, tough roast(the cut was "tip" something or other, I didn't pick it out), can anyone give me any tips on a more tender, juicy roast? I do just fine with pot roast(chuck) for some reason. But, my room-mate won't touch meat that's even pink, so it has to be well done, and I'm having pretty bad luck with anything but chuck pot roast. Any suggestions would be appreciated! Thanks in advance, J. ---------------------------------------------------------] --------------------------------------------------------- Refd:3710 Refd:3716 syl@tso.cin.ix.net 03/25/98 08:01 429/12 3709 Subject: Re: Roast Beef Janet, do you ever use a pressure cooker? Anything can be made tender in those. I have used one all my adult life and I love it. Chuck is marbled with fat and that makes it more tender. That is also from the front of the animal which has a different flavor. I only use chuck for my Mexican food. I am sure that you will get more expert suggestions. I am not a great cook but get around the kitchen out of necessity.. Syl --------------------------------------------------------- Refd:3713 mcurtis@tso.cin.ix.net 03/25/98 16:47 849/12 3708 Subject: Re: pure vanilla Pure vanilla is a little bit milder, and may affect a little flavor in things such as pudding or icing. However, in a cake where there is a whole bottle used (I assume it is a small bottle), I can't see why you can't use imitation vanilla. Most of us used it for years before we became more particular, and our food tasted pretty good. One thing I will say about buying for economy, if you ever need to buy Crisco for cookies or anything else, do not--I repeat--do not skimp on this. For that cake decorating class I was using so much Crisco in the decorating icing that one day I thought, oh, what's the difference, I'll buy generic. Ugh. What a disaster. It was like a melted candle--it was actually waxy. I used a little for the last night of cake class, and I'm not even going to give it away. Into the garbage with it. Mary Curtis --------------------------------------------------------- Refd:3714 mcurtis@tso.cin.ix.net 03/25/98 16:49 400/6 3707 Subject: Re: pure vanilla Well, you sure are good at math if you ask me. Actually maybe the vanilla measured more than an ounce and I was charged that much for 2 ounces. Or maybe it is one of those kind of things that if you buy a pound you save a lot of money. Buy it by the ounce it is cheaper. It didn't matter that much for me, I just wanted to sample it before I bought any more than a small package. Mary Curtis --------------------------------------------------------- jibold@tso.cin.ix.net 03/25/98 18:33 211/4 3710 Subject: Re: Roast Beef thanks, Sylvia, I should probably try one--I think I've always been worried that they'd blow up! I * have* thought about trying a roasting bag--can't hardly get any worse results than I've had so far. . . --------------------------------------------------------- Refd:3715 fidelis@tso.cin.ix.net 03/25/98 19:05 97/2 3711 Subject: Re: crisco you write,,,,,,,,,,,,,,,,,, Crisco for cookies or anything else, I will remember that Mary. --------------------------------------------------------- kstrom@tso.cin.ix.net 03/25/98 22:56 581/10 3713 Subject: Re: Roast Beef/Pressure Cookers Janet, Out in the marketplace now are these *fabulous* pressure cookers that won't blow up no matter what you do. Best deals I saw were at Home Goods in TriCounty. Make sure when you are shopping that these cookers do *not* look like anything your Mom or Grandma used in the kitchen, and you will be fine . Only downside is that they are a tad more expensive (around $60-70 for a 4 quart, as opposed to $30 or so for the old kind), but not having to worry about your face being burned and the ceiling spattered with swiss steak is worth the money, IMHO. Kristina --------------------------------------------------------- Refd:3718 lindast@tso.cin.ix.net 03/26/98 00:09 531/9 3709 Subject: Re: Roast Beef This is how I do roast beef. I flour it and brown it in a skillet. Then put it in a roasting pan and cut an onion in quarters and place on top. I use Lipton dry onion soup and mix it with about a cup of water and pour it over. Put at lid on the roaster. bake at 325. in about an hour I put carrots and maybe celery in. In about another hour i mix flour and water and mix that in and put pealed potatoes. It seems to work out. My step-father felt a good roast beef could be cut with a fork on your plate. That is my goal. Linda --------------------------------------------------------- rwarren@tso.cin.ix.net 03/26/98 01:27 783/25 Subject: Pizza Dough I have always been afraid to make breads and pizza dough because I never had much luck with getting the dough to rise. The other morning on Fox 19's morning show, a guy from a local pizza parlor gave a recipe for dough. I immediately had to try it, so at 8 in the morning I was making pizza. Here is the recipe: 3 cups of flour 1/2 T salt 1 T sugar 1 T yeast mix all of the above ingredients in a big bowl, then add 1 1/2 cups of warm water Knead dough until smooth then cover with 2-3 T olive oil and mix dough some more. Cover and let rise about 1 hour. I did not have all-purpose so I used bread flour. The dough was very light, and I was surprised that it rose as good as it did (my kitchen is never very warm). Does anybody have a recipe for a good pizza sauce? Bobby --------------------------------------------------------- syl@tso.cin.ix.net 03/26/98 07:17 974/19 3715 Subject: Re: Roast Beef/Pressure Cookers Kristina... the one that I currently use is a Cusine Art and it has a slot in the side of the rim of the top. When you look in there, you can see the gasket. If I get too much pressure, it pushes the gasket out enough that the steam escapes. It also has a steam release on the handle. This may be what you are talking about. It could never blow up. This wonderful piece of cookware also has a full basket as well as the usual disk that goes in the bottom. I have three older ones for sale including a BIG canning one.. We are moving and I have never seen so much junque. I don't know where "he" had all this stuff stashed! Anyway, my point too is that the new ones are wonderful.. My "OLD" ones were too. I never had any problems with them. My mom used them and I have always used them. The microwave appears to help in ways that the old pressure cooker did but it cannot do a roast like the good old pressure cooker, or a fast stew with the meat fork tender. Syl --------------------------------------------------------- hlawson@tso.cin.ix.net 03/26/98 14:37 396/6 Subject: Pressure Cookers I'm another pressure cooker fan. We Have a Mirro. Word of caution. I got the 6 quart and at first I thought it was too big but the more I know and read it is just the right size.. My latest meal(s) was porcupine meatballs and I ate them for 3 days. The recipe came from "Cooking under Pressure", by Sass. It's good for cooking beans after they have soaked and beef stew is good. Howard --------------------------------------------------------- Refd:3720 syl@tso.cin.ix.net 03/26/98 21:01 330/7 3719 Subject: Re: Pressure Cookers Howard, using the pressure cooker with fresh green beans and a smoked ham is a great way to go. The beans come out so tender and so fast! The pressure cooker that I use is 6 quarts too. I find it harder to turn meat etc in the four quart size do the the smaller width. At 20-25 minutes, pork chops are falling off the bone. --------------------------------------------------------- Refd:3721 jibold@tso.cin.ix.net 03/26/98 22:52 132/6 3720 Subject: Re: Pressure Cookers Wow! I'm pretty pschyed by the pressure cooker info. . .I'm going to have to try one. thanks for the information on this! J. --------------------------------------------------------- Refd:3724 Refd:3729 hlawson@tso.cin.ix.net 03/26/98 23:57 484/7 Subject: Clay Pot Cooking About 18 years ago be bought a Romertoff clay pot down in Ky that we couldn't live with out. Just got it out today and will try the BH & Gardwn Winter Stew for this month. Starts p. 190. I'll put a bit of stew meat in with it and see how it all goes. Next weekend we meet our Cinty relatives at Chain O'Lakes in an Indiana State Park for a reunion. I try the stew on them if It is halfway fit to eat. If it is better than half way fit to eat I'll just eat it myself. Howard --------------------------------------------------------- Refd:3723 kstrom@tso.cin.ix.net 03/27/98 18:43 207/5 3722 Subject: Re: Clay Pot Cooking Hey Howard-- I have had a Romertoff for just as many years but never used it. Sure looks pretty on the shelf though . Would you mind sharing the recipe (I don't get BH&G magazine). Kristina --------------------------------------------------------- Refd:3746 becks@tso.cin.ix.net 03/28/98 16:05 1083/20 3721 Subject: Re: Pressure Cookers I have to add my "me, too!" to the use of pressure cookers. My mother only used them for canning but this is one thing I DID learn from my mother-in-law. Carrots cook in three minutes in the pressure cooker. Green beans from the garden are the best thing you will EVER taste. Potatoes for mashing take 10 minutes to cook, then drain, remove rack, and mash in the pan. They are terrific. I make stew in mine also. Also, frozen corn from the garden is a little faster in the pressure cooker than the microwave, if it is frozen in flat zip-lock packages like I do. I have the four quart and I know I would not get out a six-quart for some cooked carrots, etc. I have a big one for canning that I cook chicken backs in for stock, when I get enough built up to actually do it. My mother now uses a pressure cooker for cooking all the time, too. My mother-in-law, however, still refuses to use the pressure cooker for mashed potatoes, prefering to burn them in the Revereware pan and then mash with bits of charcoal intact..... see my thanksgiving dinner post. UGH. Becky --------------------------------------------------------- kbowdler@tso.cin.ix.net 03/29/98 09:25 439/9 Subject: Anand India I ate a a good restaurant yesterday - Anand India on Reading Road. Lotsa vegetarian dishes and the best tandoori chicken I ever had.. good chicken curry too. The salad I had was excellent. It was nothing more than chopped tomatoes, onions, hot chile peppers, and cilantro. One warning: be careful when ordering beer.. I had three Kingfishers without knowing how much they cost (not on the menu). They were $4.25 each. Ouch. krb --------------------------------------------------------- Refd:3726 Refd:3728 kstrom@tso.cin.ix.net 03/29/98 21:03 92/2 3725 Subject: Re: Anand India Isn't there one of these in Clifton too? A smaller place--food *indeed* good. Kristina --------------------------------------------------------- Refd:3727 kbowdler@tso.cin.ix.net 03/29/98 22:11 302/7 3726 Subject: Re: Anand India That is Amol India... owned by the same people. Probably the same good food. My friend that I ate with was talking about the difference between Northern Indian and Southern Indian food.. I could not tell the difference at this point in my life if you pointed a British Carbine rifle at me. krb --------------------------------------------------------- mdonovan@tso.cin.ix.net 03/31/98 11:32 1120/15 3725 Subject: Re: Anand India Ambar India is the sister restaurant to Anand India. This Clifton restaurant was the first of a local group of Indian restaurants that now includes Akash India downtown on Sixth St. Ambar India got accolades from the current issue of CityBeat for Best Indian. They recently expanded in size but can still count on a wait if you arrive any later than six p.m. on any day! The restaurant Kevin mentioned, Amol India is related only by marraige. They opened up across the parking lot from Ambar a few months ago. Not quite as good as Ambar, but prices are better and services is much friendlier. They also offer a lunch buffet for $6.99 and lunch specials for $2.99. The rumor is that cousins of the Ambar owner (who used to work for Ambar) got pissed and opened their own restaurant nearby in spite. In any event, the Clifton-UC neighborhood has become the city's Little India in terms of Indian cuisine. Five indian restaurants within a mile of each other! See also, Vindu (a primarily take-out place on Calhoun St.), Bombay Palace (on Vine St.) and the original Cincinnati Indian restaurant, Mayura on Jefferson St. --------------------------------------------------------- wkut709@tso.cin.ix.net 04/02/98 09:28 967/20 3721 Subject: What about a crock pot - slow cooker Hello - What about a crock pot - you pop your roast into it before you leave for work - pour a bottle of beer over it - put some onions, carrots and potatoes in and any seasonings you like. Turn it on high or low depending on your time frame - set some Rhondes rolls out to thaw and rise - mix up your favorite salad dressing for a green salad to go with it and when you come home - all is done except for removing the meat and vegetables and if you chose making gravy from the liquid left in the crock pot. Oh and browning the rolls for about 20 minutes - but it'll take that time to make gravy anyway. Give it some thought - you probably already have a crockpot at home anyway and that way you won't have to buy anything right now unless this method doesn't work for you. If you do try the crockpot and like it - try layering pork chops and slices of 2 or three varieties of apples covered in cinnamon and sugar - my family likes that too. Mary Finney --------------------------------------------------------- Refd:3730 mcurtis@tso.cin.ix.net 04/02/98 13:17 678/9 3729 Subject: Re: What about a crock pot - slow cooker I may be wrong, but I think it depends on the meat. Some meats are naturally more juicy than others, for example compare a chuck roast marbled with fat, and wonderful to a rump roast. The rump roast is a whole different texture. It is firm, and drier--this is not necessarily, but it usually needs to have gravy on it if served hot. It makes good cold roast beef sandwiches. I miss chuck roast (since we are a low-fat family), and have to have it sometimes, a craving if you will. I have discovered that I don't want any other kind of stew meat, and try to enjoy it and not worry about a little fat. I'll bet you more and more people are feeling that way. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/02/98 13:22 766/10 Subject: kasha My English student insists on making lunch for me. I can't tell her I am in a hurry. I am sure it hurts her feelings when I leave. But her food is wonderful. Today she served me kasha. I have never had it before. She chops some onion and browns it in a little oil; this is added to equal parts kasha and water (I think). Then she bakes this in the oven. I can't remember the details, but she buys the stuff at Kroger's. I will check the box, but would appreciate it if anyone knows about kasha and can supply me with additional information. It was very, very good. I had to add extra salt, though. I think they eat it in place of rice. I will definitely serve this to my family and see if they like it. I imagine it can be dressed up. Mary Curtis --------------------------------------------------------- Refd:3732 Refd:3735 kbowdler@tso.cin.ix.net 04/02/98 15:58 191/6 3731 Subject: Re: kasha I know that kasha is buckwheat groats. It is a Jewish dish, and I would assume, also a Middle Eastern one. I am sure I have a recipe or two somewhere if anybody really wants one. krb --------------------------------------------------------- Refd:3734 mcurtis@tso.cin.ix.net 04/02/98 16:11 1604/32 Subject: passover recipes I was looking in my Mazel Tov, Y'all Cookbook and came across these recipes. They are Passover recipes, but for anyone with a wheat allergy they would be wonderful. There was a very good hot cross bun recipe in Sunday's Enquirer. I assume everyone who is interested in that saw it. If not, let me know and I will send it to you. Mary Curtis Passover Brownies 2 Tbs cocoa 2 eggs well beaten 2 Tbs hot water 1/2 tsp vanilla extract 1/2 c. butter, melted 1/2 c. broken nuts 1 c. sugar 6 Tbs matzoth cake meal 6 Tbs potato starch In a mixing bowl, dissolve cocoa in hot water. Add melted butter and sugar. Stir well. Add beaten eggs, vanilla dnd nuts. Fold in the cake meal which has been mixed with potato starch. Pour into a well-buttered 9-inch square cake pan. Bake at 350 for 20 minutes. Cool and cut into squares. Passover Cheese Cake 1/2 lb. cream cheese 2 Tbs potato starch 1/2 lb. creamed cottage cheese 5 large eggs, separated 2/3 c. sugar 1 tsp vanilla Cream cheeses together until smooth. Mix together sugar and potato starch; add to cheeses while continuing to beat. Add egg yolks and vanilla. Beat until smooth. Beat egg whites until stiff and dry. Fold into the first mixture. Pour into an 8-inch spring form which has been buttered and lightly dusted with potato starch. Bake at 350 for 45-50 minutes. Cool in the oven with the door open. This cake will rise quite high and then sink. It may be topped with a fruit glaze. Mary Curtis --------------------------------------------------------- rapp@tso.cin.ix.net 04/04/98 10:20 346/6 3732 Subject: Re: kasha >I know that kasha is buckwheat groats. It is a Jewish dish, and I would >assume, also a Middle Eastern one. I am sure I have a recipe or two It's Jewish but not from the Middle East; it's from Russia. Many Jewish dishes (e.g. Borscht) are really from Eastern Europe, which is where most American Jews are from, a few generations back. --------------------------------------------------------- snewmark@tso.cin.ix.net 04/04/98 13:26 467/11 3731 Subject: Re: kasha Mary, This is often served with bow tie pasta - I assume prepared with the onions and perhaps some broth instead of water. Then it is mixed with cooked bow tie pasta and heated (baked?) and served. Kasha and bowties is a familiar phrase in Jewish kitchens. I was also just in Borough Park in Brooklyn last weekend (a Chassidic neighborhood) and all of the restaurants serving meat dishes (as opposed to dairy) had kasha and bowties in their counter coolers. --------------------------------------------------------- Refd:3736 mcurtis@tso.cin.ix.net 04/04/98 15:00 245/4 3735 Subject: Re: kasha Wow, that sounds wonderful. I just came from the store and bought everything but the bow ties. I need to have these things for dinner tonight. I will use broth as opposed to water. What about a little sweet red pepper, too? Mary Curtis --------------------------------------------------------- Refd:3737 kbowdler@tso.cin.ix.net 04/04/98 23:23 128/5 3736 Subject: Re: kasha Barilla Pasta makes farfalle (bowtie paste) for $1.05 per pound. It is the bedrock for my salad I make twice a week. krb --------------------------------------------------------- syl@tso.cin.ix.net 04/09/98 10:17 268/8 Subject: veg. strainer I have a vegetable strainer for separating juice from pulp in canning and many canning jars for sale if anyone is interested, please email me. We are relocating and most of this equipment must go. Sad to say, I will not have a garden where we are building. Syl --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/11/98 14:28 373/20 Subject: Philly Steak Sandwiches This is so easy, I hesitate to post it, but maybe it will get others posting? Steak Hoagie Buns (I prefer regular to seeded buns) Steakum Sauteed green peppers, mushrooms, and onions Kraft American Cheese Singles Cook Steakums, put sauteed peppers, onions, and mushrooms on top. Top with cheese and A-1 sauce. Serve with homemade french fries. m-m-m-m-m krb --------------------------------------------------------- Refd:3740 kstrom@tso.cin.ix.net 04/11/98 15:43 920/16 3739 Subject: Re: Philly Steak Sandwiches > >This is so easy, I hesitate to post it, but maybe it will get others posting? Consider your mission accomplished--everything was OK but the Kraft American Cheese Singles: NO NO NO NO NO NO NO NO!!!!!!!! (Her Philly tastebuds scream out!!!!) White cheese--provolone, mozzarella and even swiss work, but yellow processed American--again NO . Called "CheeseSteaks" by afficianados, the closet you can come here is to go to Penn Station, but PUH-LEASE don't ask for mayo, rather, ask for the sauce. But if you want the *real* thing, there *is* a firm in Philly that will overnight this delicacy on dry ice...someone from Swarthmore did this for me on my 38th birthday (not knowing I was vegetarian), and I can't remember the name of the place. PUH-LEASE, no yellow cheese on a Philly CheeseSteak. Kristina PS Actually, the sandwich sounds good--just call it something else-- a Cincy CheeseSteak???!!! --------------------------------------------------------- Refd:3741 Refd:3742 kbowdler@tso.cin.ix.net 04/11/98 20:21 528/14 3740 Subject: Re: Philly Steak Sandwiches I had heard that it has to be white cheese, but the article I saw said it had to be Kraft White American Singles, which seemed silly to me. No taste difference that I can tell. They sent you those on your 38th birthday? Nah, I am not gonna make a joke about that unless I am talking to you in person and you can see that I am only joking. It might be misunderstood electronically! I just had two Cheese Steaks an hour ago and I can barely move. You can feel the arteries hardening after a meal like that! krb --------------------------------------------------------- kit@tso.cin.ix.net 04/12/98 02:17 1001/17 3740 Subject: Re: Philly Steak Sandwiches Wait a minute...I ask for mayo all the time! At Penn Station you can ask for a cheesesteak east coast style...that's with MAYO! To take this one step further....Penn Station has an artichoke sandwich that's wonderful. I get it with extra mushrooms. They use a canned artichoke heart but I have not found canned artichokes to be very good. If you check, they don't take the choke out of these things before they can them. The frozen artichokes seem to be the best quality. I've been playing with the recipe at home and I don't quite have it yet. You use the same hoagie buns or french bread. Marinate the artichokes in some lemon juice. Drain. Then quarter the artichokes and place on the bun with sauteed mushrooms. Sprinkle with parmesan cheese and oregano. Cover both halves of the bun. Cover with slices of provolone cheese. Put it in the toaster oven or under the broiler until the cheese is melted and the bread is crisp on the edges. Optional: add sliced black olives to the veggie layer. --------------------------------------------------------- Refd:3743 Refd:3744 kbowdler@tso.cin.ix.net 04/12/98 08:40 219/8 3742 Subject: Re: Philly Steak Sandwiches Question: WHere is the meat?!? Just kidding. Artichokes are something I need to really try more of.. I think I will try that recipe when I have my two friends, who are vegetarians over for dinner. Thanks! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/12/98 14:14 90/2 3742 Subject: Re: Philly Steak Sandwiches And how about roasted red peppers marinated or not whichever you prefer. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/12/98 14:18 603/8 Subject: roasted chicken We are having a 10-pound roaster tonight that we bought yesterday from Tewes. Just to be sure it is fine I am koshering it right now. Lots of yucky bloody stuff is coming out. I am so glad that I have fresh sage come back in the garden from last year. That will be so good. I think instead of all onion, I will put in some of my chives from the herb garden. I bought a stale baguette from Kroger's for 50cents to use for the dressing. They have asparagus for 99 cents a pound and I think I will marinate that. I am so glad we don't go out for holidays. Happy Easter to everyone. Mary Curtis --------------------------------------------------------- Refd:3747 hlawson@tso.cin.ix.net 04/12/98 20:26 106/2 3723 Subject: Re: Clay Pot Cooking Sorry Kristina, I've had a few busy weeks but I'll get the BH Gardens Clay pot recipe for you. Howard --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/12/98 21:07 105/7 3745 Subject: Re: roasted chicken Marinate it in what? My wife's family knows the Tewes. A 10 lb. chicken?? That is a BIG one! krb --------------------------------------------------------- fidelis@tso.cin.ix.net 04/13/98 18:59 59/1 Subject: Easter Sunday Boy! That chocolate rabbit sure was good! :-) Lou --------------------------------------------------------- Refd:3749 kit@tso.cin.ix.net 04/14/98 00:34 363/5 3748 Subject: Re: Easter Sunday I had some kids come visit me over the weekend that said they were too OLD for chocolate bunnies! They are 13 after all! I told them I didn't think anybody was that OLD! My father was one of the biggest Easter candy enthusiasts....he did the buying each year...butter cream eggs were his favorite. My mother always made a basket for him too....never too old! --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/14/98 08:17 868/13 Subject: chocolate candy It is so easy to make your own bunnies. Buy a mold (they are only a couple of dollars or less at your nearest Wilton dealer.* Use their chocolate or your own and melt it. Pour it into the molds, chill the bunnies, and you have chocolate rabbits that are much better than sold in the store. The molds make about 8 at a time. Or you can use a brush and paint the bottom of the mold with the chocolate, put your filling inside, and paint the top with chocolate to seal. Chill and remove. Mary Curtis *Note: I am not affiliated with Wilton in any way. The dealer that I deal with, however is so much less expensive than I would have dreamed. I avoided the place because I thought it would cost more until I started going there. I do not know about other Wilton dealers, but expect the prices are the same. There is a website for Wilton, also. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/14/98 11:25 335/17 Subject: Beer I bought some good beers at Jungle Jim's yesterday (that is not all I bought :P) Longshot (by Samuel Adams) Bock Longshot Hazelnut Geary's Winter Ale Cooper's Sparkling Ale Murphy's Irish Stout Red Hook Stout (made with real Starbucks coffee) The Hazelnut is outstanding! Like having dessert. krb p.s. Bolo, where are you? --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/14/98 11:26 237/8 Subject: question I am going to smoke some baby-back pork ribs this Friday. It is the first time I have tried this kind. I usually use country ribs.... Should I marinate them first? Does anybody have any tips on these kind of ribs? Sauces? krb --------------------------------------------------------- Refd:3753 mcurtis@tso.cin.ix.net 04/14/98 14:02 293/4 3752 Subject: Re: question gosh I hope you have better luck than I have had with these things. Mine are always just a bunch of little bone. Maybe you are luckier and they have meat on them. Good baby back ribs are wonderful. Would you like an Oriental recie recipe or American like Montgomery Ribs? Mary Curtis --------------------------------------------------------- Refd:3754 Refd:3755 kstrom@tso.cin.ix.net 04/14/98 16:13 384/7 3753 Subject: Re: question Mary, I don't know about Kevin, but I sure would like a Montg'y Inn recipe for ribs...my friend Michael thinks that place is heaven. I have mastered the Sarasota Chips from scratch, the salad is a cinch (wilted iceburg lettuce ), but those ribs...not yet, even though the sauce is available OTC now. Problem is, I don't have a smoker--is that how they do it? Kristina --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/14/98 16:18 20/4 3753 Subject: Re: question American. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/15/98 13:31 945/22 Subject: baby back ribs from Cincinnati This recipe is from a Cincinnati collection, Chateau Something, I didn't catch the restaurant. It is not Montgomery Ribs, but if you want that flavor use their sauce. Baby Back Ribs Baby Back Ribs 3 tsp garlic powder 2 12 oz. bottles beer barbecue sauce trim ribs of fat and bone chips. Rub salt, pepper and garlic powder completely on ribs. Grill 5 minutes on each side on a hot grill being careful not to let them get flamed if fat drips. Place in pan. Pour beers (or 1 bottle of beer depending on amount of ribs) over them. Place in a 325 degree preheated oven 1 hour or until tender to taste. Dark beer can be used and will alter the flavor slightly. They can be frozen or not. Allow to rest after the cooking period to tighten up slightly. Then put over low fire on grill for 15 minutes. Baste with your favorite sauce. Kevin, this looks like your chance to use some of that beer you bought at Jungle Jim's. Mary Curtis --------------------------------------------------------- Refd:3759 Refd:3760 mcurtis@tso.cin.ix.net 04/15/98 14:42 232/4 Subject: imp. addendum to back rib recipe Sorry, I need to add something very important to the back ribs recipe. Please adjust your records accordingly. When baking in the pan in the oven after covering with beer, please seal tightly with aluminum foil. Mary Curtis --------------------------------------------------------- Refd:3758 kstrom@tso.cin.ix.net 04/15/98 16:26 107/3 3757 Subject: Re: imp. addendum to back rib recipe You mean seal the pan? Or wrap the ribs in the foil? I can't wait to try this. Thanks Mary. Kristina --------------------------------------------------------- Refd:3761 kbowdler@tso.cin.ix.net 04/15/98 16:28 46/3 3756 Subject: Re: baby back ribs from Cincinnati Um, its gone already. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/15/98 16:29 293/6 3756 Subject: Re: baby back ribs from Cincinnati The ribs I had the other day at Friday's REALLY impressed me. They were covered with Jack Daniels Sauce, which was sweet, yet a little spicy. My wife LOVES bbq sauce on almost everything, but since it was Good Friday, she could not have any (I am not Catholic). It drove her crazy!! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/16/98 12:36 1018/14 3758 Subject: Re: imp. addendum to back rib recipe Yes, I mean seal the pan so that they sort of steam in the beer. It is like a lid. I want to tell you, that you should use your best judgment about the time period. A lot depends on how many ribs you have, and remember today's meat is much better and has a lot less fat than it used to have. I don't think they'll dry out, however, at all using this method. It would be a good way to cook beef ribs, too. I have never bought those, but see them at market. I may try them. I think you could make these and use the Jack Daniels Sauce, too. I have Bourbon Chips to throw in the grill (they are for my smoker but can be put in the grill). If you don't have the Jack Daniels' recipe and want it let me know I will try and find it. Sometimes it's just as easy to buy the stuff if it is a special taste you like. I have always loved Open Pit Regular Sauce, but for a special dish like ribs I would be happy making my own just putting stuff together and coming up with a fantastic barbecue sauce. Mary Curtis --------------------------------------------------------- Refd:3762 lindast@tso.cin.ix.net 04/16/98 23:13 183/4 3761 Subject: Re: imp. addendum to back rib recipe I have always just put the ribs in my roaster with the beer. Usually the day before. Then take them out of the beer and put them in the frig for overnight the grilled them. Linda --------------------------------------------------------- Refd:3763 mcurtis@tso.cin.ix.net 04/17/98 11:09 479/7 3762 Subject: Re: imp. addendum to back rib recipe Linda with baby back ribs I am sure this is fine. I think the only reason they would say to put them on the ribs first is 1. To sear them 2. To get rid of excess fat. Since baby back ribs that I have seen today have no fat, it may be an unnecessary step. It would be a good idea, however, if you did it with big old spareribs (the wonderful juicy ones). If a grill is a nuisance I would think you could stick them under a broiler and get the same results. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/18/98 13:34 1495/20 Subject: food storage chat We have spent the weekend cleaning out and arranging the storage room. We are getting rid of a lot of stuff and plan on having a street sale next week. I can't believe the stuff we are going to try and sell. But one man's trash is another man's diamond ring or whatever the saying is. Anyway, we had beautiful linoleum left from the kitchen floor. We were going to sell it for a dollar and I asked my husband to cut it for my food shelves. It is absolutely fabulous. If you need shelf paper, it is probably cheaper to find a remnant of linoleum. So after we put the linoleum on the food shelves I had to replace all the food. I am a big one for picking up just in case. So as a result I have many, many cans of tomatoes tomato sauce, corn, beans, etc. They are all arranged (for a while anyway), and my storage room is a cook's dream. One thing I don't understand, I have flour on those shelves. We all know about the problem with bugs in the flour. I don't know why I didn't store them in the refrigerator. I put them back on the shelf, though, because I can't deal with opening new bags of flour to check for mealy worms. It is a lot more fun to see the storage room becoming nice and being able finally to get to the wonderful cedar closet that has been empty because we were not bright enough to turn the shelves in front of it so they went back to back with the other shelves leaving a clear floor and there are the doors available to be opened at any time. Mary Curtis --------------------------------------------------------- Refd:3768 lindast@tso.cin.ix.net 04/18/98 23:14 708/13 Subject: Findlay Market Today we went to Findlay Market. It is the first time I had been there for about fifteen years. It was as much fun as I remembered. It was almost like a carnival. It was amazing in the meat house how many people got out of the way of my husband who is in a wheelchair. As they saw him they moved out of the way and would pat him on the shoulder. as we were getting in and out of the van people stopped to see if they could help. Im learning more and more how kind people are as I try to get in and out of restaurants and stores with him. I dont know what happened to this post. I started to talk about Findlay Market. I did get some Tennessee Tenderloins and a rabbit that I have not had in years. Linda --------------------------------------------------------- Refd:3766 Refd:3771 kstrom@tso.cin.ix.net 04/19/98 00:12 57/3 3765 Subject: Re: Findlay Market/Rabbit Linda, How did you cook the rabbit? Kristina --------------------------------------------------------- Refd:3767 lindast@tso.cin.ix.net 04/19/98 06:56 282/6 3766 Subject: Re: Findlay Market/Rabbit Tom mentioned and Ill probably spell it wrog Hausenfeff, but Ill probably fry it. Thats how I cooked it when my children were little and my daughter wants to come up when I cook it. Thats what I say now but Tom usually gets his way and Ill be searching for recipes. Linda Linda --------------------------------------------------------- syl@tso.cin.ix.net 04/19/98 08:09 334/9 3764 Subject: Re: food storage chat Congratulations Mary on your cleaning.. I wish we had done that years ago. We are paying for it now! My hope is that I will not let the new place get into this crowded condition. I keep my flour in the freezer and have no worries about bugs. Matter of fact, I keep many "dry" things that I do not use often in the freezer. Syl --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/19/98 09:33 123/4 Subject: ribs smoking time... Ok, it is rib smoking time.. I am gonna these back back ribs I spoke of.. Never tried to make these on my own... krb --------------------------------------------------------- Refd:3770 kstrom@tso.cin.ix.net 04/19/98 10:14 43/2 3769 Subject: Re: ribs smoking time... Let us know how it turns out. Kristina --------------------------------------------------------- Refd:3773 rwarren@tso.cin.ix.net 04/19/98 16:55 74/3 3765 Subject: Re: Findlay Market/Tennessee I am almost afraid to ask, but what are Tennessee Tenderloins? Bobby --------------------------------------------------------- Refd:3775 rwarren@tso.cin.ix.net 04/19/98 16:57 144/4 Subject: Ribs King Sauce Does anyone have a recipe for Montgomery Inn's sauce? My brother in Florida loves the sauce, but it gets expensive shipping it down. Bobby --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/19/98 19:02 88/5 3770 Subject: Re: ribs smoking time... Due to the ribs' fatty content, they were a disaster. They looked great.... krb --------------------------------------------------------- Refd:3774 kstrom@tso.cin.ix.net 04/19/98 23:42 299/9 3773 Subject: Re: ribs smoking time... >Due to the ribs' fatty content, they were a disaster. They looked great.... > > > >krb ...but tasted bad? Did you parboil them first or anything? Oh my heart goes out to you. Ribs aren't cheap, and to have that happen....life goes on. So, was this a PB&J night in your house? Kristina --------------------------------------------------------- Refd:3776 lindast@tso.cin.ix.net 04/20/98 00:19 706/12 3771 Subject: Re: Findlay Market/Tennessee I was afraid to ask too. My first husband always told me they were hog jowls, but I never knew if he was kidding. They look to be something like cubed steaks only pork. Very fatty. I flour them and brown them fast then cover and let them simmer for a while. There used to be a meat store across the street to the meat house at findlay Market where we would get them. That was over thirty years ago. When that meat store closed they started carrying them at one of the places in the meat house. I just ask one of the venders and they send me to the right place. We would go about once a month when the children were growing up. To them it was an adventure. I havent been there for over ten years. Linda --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/20/98 14:42 94/5 3774 Subject: Re: ribs smoking time... We ate the mashed potatoes, gravy, and cornbread I made. At least those were good. krb --------------------------------------------------------- sallen@tso.cin.ix.net 04/22/98 09:14 1077/23 Subject: new recipes I took these recipes off a Usenet cooking group. I haven't made them yet, but they both sound good. I like casserole recipes and this sounded a little different. Carrot Casserole 4 cups carrots, cut into rounds 3 T. butter I med. onion, diced 1 cup shredded cheddar 3 cups seasoned croutons 1 can cream of celery soup (garlic and herb) Cook carrots until tender and drain. Saute the onions in the butter until tender and translucent. Stir in the soup. Mix in cheese. Add Carrots and mix. Put into casserole and bake at 350 for 20 minutes. Pour croutons over casserole and bake ten minutes more. Potato Candy 1/4 cup butter, softened 4 ozs. cream cheese, softened 1 t. vanilla 1 pk confec. sugar (16 0z) 1 pk flaked coconut(7 oz) 1 and 1/2 t. ground cinnamon ( 2 1/2 cups ) Beat softened butter and cream cheese together. Beat in vanilla and confectioners' sugar. Stir in coconut. Roll mixture into small balls. Roll in cinnamon to give the appearance of potato skin. Refrigerate. --------------------------------------------------------- Refd:3778 kstrom@tso.cin.ix.net 04/22/98 12:33 201/4 3777 Subject: Re: new recipes That carrot casserole sounds *really* good. Thanks, Sara. Also, for the non-vegetarian folks among us, I bet some a cup or two of cubed, cooked chicken would make this a meal in a dish. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/22/98 15:44 1283/33 Subject: jack daniels grill sauce 1 head garlic 1 tbsp olive oil 2/3 c water 1 cup pineapple juice 1/4 cup Kikkoman teriyaki sauce 1 tbsp soy sauce 1 1/3 cup dark brown sugar 3 tbsp lemon juice 3 tbsp minced white onion 1 tbsp JackDaniels Whiskey 1 tbsp crushed pineapple 1/4 tsp cayenne pepper Cut the 1/2 in off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 oven for 1 hour. Remove garlic and let it cool until you can handle it. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering. Add remaining ingredients to pan and stir. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over. Makes 1 cup of glaze. This was from the secret recipes of Todd Wilbur Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 04/22/98 15:47 783/20 Subject: Jack Daniel's Honey Mustard 1/2 cup honey 1/2 cup dark vinegar 1/2 cup dark brown sugar, packed 2 eggs 2 tablespoons flour 2 tablespoons French's mustard 1/2 cup Jack Daniel's Whiskey 1 9 oz bottle Kraft's horseradish cream sauce Put honey, vinegar, sugar, eggs and flour into blender a few seconds to blend at high speed until smooth. Transfer to a 20quart saucepan. Cook on medium high whipping briskly with whisk to prevent it from sticking to bottom of pan. It will thicken just as it comes to a boil. Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minute. Remove from heat. Add the horseradish. BEat well. Cool completely. Bottle and cap tightly. Can store refrigerated 608 weeks. Freezes for months. Recipe can be halved. source: Gloria Pitzer Mary Curtis --------------------------------------------------------- Refd:3782 mcurtis@tso.cin.ix.net 04/22/98 15:55 1116/37 Subject: Eggplant fritters I have been in Pennsylvania at my daughter's house for a few days. While I was there I checked her new cookbook. There weren' too many interesting recipes (I am an inveterate recipe copier), but I did find these really wonderful ones that I am going to try tonight. I thought you would like to hear about them because they are a little different. Eggplant Fritters 4 eggplants 1 tbs evaporated milk 1 egg besaten 1 tsp baking powder 1 tbs butter 1 cup sugar 2 cups flour oil Peel and dice the eggplant. Boil until tender and drain. Mix all the ingredients but the flour and oil. Slowly add flour until it is of a consistency to be dropped by tablespoons into oil. Brown and turn once. Frito Salad Small head lettuce shredded 1 15 oz. can kidney beans rinsed and drained 1 purple onion sliced 1 bell pepper sliced 1 cup shredded cheddar cheese 1 16 oz bottle Calalina Dressing 1 17 oz bag Fritos broken Combine 1st 5 ingredients. Refrigerate a few hours. At serving toss with dressing and Fritos. Mary Curtis My note: I am sure any dressing that you choose will be fine on this salad. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/22/98 18:13 83/6 3780 Subject: Re: Jack Daniel's Honey Mustard WOW! 608 weeks is more than ten years! That is a powerful sauce!! krb --------------------------------------------------------- Refd:3783 mcurtis@tso.cin.ix.net 04/22/98 20:39 82/1 3782 Subject: Re: Jack Daniel's Honey Mustard I'll bet if you had a decent freezer you could keep it 10 years. Mary Curtis --------------------------------------------------------- Refd:3785 rwhitney@tso.cin.ix.net 04/22/98 21:09 588/8 Subject: horseradish mashed potatoes I had this dish at a restaurant in Arizona and tried to duplicate it at home. Ran out of time to boil potatoes even. I ussed boxed Hungry Jack flakes (don't tell anyone) ad just folloowed pkg directions, then added morebutter and kept putting in horseradish until it tasted right. It actually turned out pretty good. They served it with fish so I did too - chunked up some tialpia with garlic and olive oil and white wine and fresh tomatoes - that was pretty good too. Actually the restaurant served the horseradish potatoes with cod in a leek-bacon broth, that was really yummy. --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/22/98 21:40 61/3 3783 Subject: Re: Jack Daniel's Honey Mustard Unfortunately, I don't. :( Only the kitchen unit. krb --------------------------------------------------------- kstrom@tso.cin.ix.net 04/23/98 08:31 303/5 Subject: Freezer storage I was wondering is there are standard times for keeping stuff in the freezer (I have a refridgerator in the basement, and use the frezzer of it for duplicates of what I have in the kitchen). Anyway, I have one bag of turkey still left from Thanksgiving and some gravy. Is it too old now? Kristina --------------------------------------------------------- syl@tso.cin.ix.net 04/23/98 09:07 439/12 Subject: Interesting catalog Recently I saw in the paper an add about a butter bell. I ordered one and it came with a catalog. The company is King Arthur Flour and their catalog has such a delightful variety of tools and cooking supplies. They had the powdered vanilla that Mary spoke of and many other kinds of vanillas, sugars, yeasts etc. Their number is 800-827-6836. They also have a web site. I am pretty sure it was www.kingarthur.com but not sure. Syl --------------------------------------------------------- Refd:3788 Refd:3790 kstrom@tso.cin.ix.net 04/23/98 10:48 113/3 3787 Subject: Re: Interesting catalog/Butter thingie I saw an ad for that too, which fascinated me. Julia Child, btw, *swears* by King A. flours, etc. Kristina --------------------------------------------------------- Refd:3789 rwhitney@tso.cin.ix.net 04/23/98 12:09 390/5 3788 Subject: Re: Interesting catalog/Butter thingie I saw that column about the butter thingie too - it looked really neat. Are you using it, Sylvia? So often I buy interesting gadgets and they sit unused, like this wonderful spice grinder thing I have. So I didn't send for the butter bell but I could be talked into it, it sounded great, and I hate hard butter and the margarine tubs don't look so elegant on a company dinner table. --------------------------------------------------------- Refd:3799 mcurtis@tso.cin.ix.net 04/23/98 12:21 1054/14 3787 Subject: Re: Interesting catalog Another thing about King Arthur Flour is the baker's help. Whenever I have a question that I want answered right away I call them and they tell me what to do or what is going on. One thing I will let you know about wonderful King Arthur--when I was in New England last year I visited King Arthur. It was my big shopping trip. They advised me against shipping flour because I think it was $10 for shipping--who knows why so much--UPS. I don't know if it was because of weight or what. Other stuff from their shop isn't like that, only the flour products. I bought something from them called Laura's Dough Enhancer. It is supposed to make the yeast more pliable. For example when you make pizza sometimes it is hard to roll out and just keeps springing back to the original shape. This is supposed to cure that and make it go where you want it. I don't know if it works or not. I haven't made pizza. I think proper resting after preparing the dough may help this situation. I would like to know if other s may have tried it. Mary Curtis --------------------------------------------------------- Refd:3791 kbowdler@tso.cin.ix.net 04/23/98 15:49 252/6 3790 Subject: Re: Interesting catalog I use my bread maker to make pizza dough, and by the time it has been kneaded by the bread maker, it doesn't spring back like it does when it has been hand-kneaded. I made a pizza last week using my newly-bought pizza stone that was AWESOME! krb --------------------------------------------------------- Refd:3796 sallen@tso.cin.ix.net 04/23/98 21:47 715/12 Subject: Re: Freezer storage Kristina, I am sure your turkey and gravy are perfectly safe to use. Most things loose quality in the freezer over time. The worst that will be wrong with them is that the texture may not be good and/or there may be an off or stale taste to them. I think that beef is good in a freezer for about a year and ham only about three months before its quality is affected. Thaw it, taste it, then decide what to do. After I read this post I thought I'd better add that there are limits to time. I wouldn't use anything _over_ a year old. :-) Not that there would be anything in your freezer, or mine, perish the thought, that would be older than that! Sara ( glad that no one is going to see inside her freezer ) --------------------------------------------------------- Refd:3794 sallen@tso.cin.ix.net 04/23/98 21:49 47/2 Subject: Re: freezer storage I mean lose quality! Sara, the poor typist --------------------------------------------------------- kbowdler@tso.cin.ix.net 04/23/98 22:11 95/4 3792 Subject: Re: Freezer storage I threw out salad dressing a few months ago that as I remember, was dated 1992. bleh! krb --------------------------------------------------------- Refd:3795 becks@tso.cin.ix.net 04/23/98 23:47 1041/18 3794 Subject: Re: Freezer storage Well, I beg to differ, but I think beef can be safely kept longer than a year. My parents used to raise beef and we would get a side every year. Last year they stopped and we bought a side from one of the last ones although we still had beef in the freezer. I'm using the oldest first and rotating that way but there have been many times we have had two or three year old roasts and steaks and they're just fine. I did do a rump roast once that was five years old and it tasted a little aged, but not noticeable to the rest of the family, just me. Remember, they once found a frozen mammoth in a glacier fixed it at a dinner for scientists. (This happened when I was in sixth grade, ummm... *several* years ago. My teacher made a really big deal about it.) I think another consideration about this beef is that it was packed at a meat processing plant and wrapped in plastic, then freezer paper, then blast frozen. It is always rock-hard when we pick it up. I wouldn't keep things for long that aren't properly wrapped. Becky --------------------------------------------------------- kstrom@tso.cin.ix.net 04/24/98 00:39 736/12 3791 Subject: Re: Pizza Stone Kevin! I picked up one of those a week or two ago but haven't yet tried it--still in the box. So it worked? Great! Any tips? As far as pizza goes, when we eat pizza here it's usually DiGiorno's which I think is better than anything you can carry out or have delivered. But, once in a blue moon I will make pizza from scratch. A packet of yeast in a cup of hot water. 3-4 cups of bread flour and some salt. Seasonings if desired (chopped garlic or onion, some basil). Stir, knead, let rest. Roll and pat out, etc. One trick that works is to brush the crust with olive oil lightly before adding the sauce and whatever else. Also, some of those pizza crust mixes in the grocery store are OK too. Kristina --------------------------------------------------------- Refd:3797 kbowdler@tso.cin.ix.net 04/24/98 09:21 96/4 3796 Subject: Re: Pizza Stone No tips, just follow the instructions. :) It worked great for making a crispy crust. krb --------------------------------------------------------- sallen@tso.cin.ix.net 04/24/98 11:35 802/13 Subject: Re: Becky's Freezer Wow, Becky has antique beef! I agree with you, Becky, that most anything could safely be eaten from the freezer. The guidelines I mentioned came in a little booklet with my freezer. I am sure that the year recommendation was an error on the safe side, but the commercially prepared beef that you are talking about will certainly keep much longer than my super market special prize hamburger or Kristina's Thanksgiving turkey and gravy. The recommendations are more about quality than safety. Maybe it was always in my imagination, but when I lived at home on my parents' farm I always thought the beef got a kind of peculiar taste after awhile in the freezer. By summer I was always tired of the previous fall's meat. I used to campaign for chicken on the grill during the summer. :-) Sara --------------------------------------------------------- syl@tso.cin.ix.net 04/24/98 13:37 509/13 3789 Subject: Re: Interesting catalog/Butter thingie Rosemany.. I am 'testing' it. It works very well. It does only hold one stick of butter. You must soften it first, then cram in into the bell very well so it holds tight. I have changed the water as they suggest (3 days). The bell is plain white with a raised design on it. My brother is a very picky eater and will only use butter. He lets his set out all the time. I think that the bell would be a good thing for him. He has a birthday coming up soon so I thought it would be a unique present. Syl --------------------------------------------------------- jej@tso.cin.ix.net 04/25/98 15:05 387/7 Subject: King Arthur flour I may be telling everyone what they already knew but here goes anyway: King Arthur flour, including the Better for Bread and the White Whole Wheat, are available at Cincinnati Kroger stores and at Meijers. I am not sure about the Kroger stores in Clermont County or the Hamilton County stores outside Cincinnati except for the Mariemont one. Here's to better bread making! \ John --------------------------------------------------------- Refd:3801 mcurtis@tso.cin.ix.net 04/25/98 17:30 685/9 3800 Subject: Re: King Arthur flour Thanks for that information, John. I sure didn't know that. I live in Northern Kentucky and haven't seen it, but I can run across the river easy enough. I still have some King Arthur left from my cousing who lives in Vermont. She brings it to me. Her daughter lives in New Hampshire and that is the town where the King Arthur store is. They buy food differently than we do. They have stores that are sort of the people's stores where there are bins for cereal and things. Food is more special to them. They have less of the junk food in these stores, and more staples. I loved going to the King Arthur place. They have classes there in the store each week. Mary Curtis --------------------------------------------------------- Refd:3804 hlawson@tso.cin.ix.net 04/26/98 14:32 278/5 Subject: Lima Beans I was cooking dried Lima beans when a Peruvian friend came over. She told me about slicing onion thinly in them, adding salt and pepper and sprinkling with vinegar. I used Italian dressing & vinegar. They were good warm or cold. Just wondered if anyone does this. Howard --------------------------------------------------------- Refd:3803 kbowdler@tso.cin.ix.net 04/26/98 15:00 96/5 3802 Subject: Re: Lima Beans I have seen this recipe before, but it was called Al Grecque. Just means Greek-style. krb --------------------------------------------------------- rwarren@tso.cin.ix.net 04/26/98 19:50 155/4 3801 Subject: Re: King Arthur flour website If you like King Arthur Flour you will probably like their website and archive of recipes. Here it is: http://www.kingarthurflour.com/recipepage.html --------------------------------------------------------- sumbaugh@tso.cin.ix.net 04/28/98 20:52 214/6 Subject: frequent flyer miles in exchange for papayas Hey, I'm off to HI and Delta isn't cooperating with their fairs. I'll bring back some papayas for some frequent flyer miles that anyone wants t o trade. Maybe I should post this elsewehere. Happy gardening! S. --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/03/98 22:17 90/4 Subject: mandarin oranges I added them to my usual salad tonight and my family liked them.. I LOVED them. krb --------------------------------------------------------- Refd:3807 mcurtis@tso.cin.ix.net 05/04/98 12:07 790/11 3806 Subject: Re: mandarin oranges funny you should mention that. I went to a party last week and had the greatest salad. It had mandarin oranges in it. I took it to a Derby party. The secret was caramelized pecans. The dressing was 1/2 tarragon vinegar and 1/2 sugar. Next time I make this I think I will heat the dressing through ahead of time to dissolve the sugar better. There is a basil that tastes like licorice. If I ever get my herb garden started I'm planning on planting that one. It would be excellent in this salad. I caramelized the pecans a few days ahead of time. Put a couple of cups of sugar in a pot until it caramelizes. Then pour it over the pecans on a cooky sheet which has been layered with a piece of wax paper. I sprayed it with Pam just in case they might stick to it. Mary Curtis --------------------------------------------------------- Refd:3808 kstrom@tso.cin.ix.net 05/04/98 16:18 426/7 3807 Subject: Re: mandarin oranges Did you put the madarins/pecans on top of mixed greens? Speaking of Basalmic vinegar, Molly Katzen (Moosewood Cookbook and Vegetable Heaven) makes something she calls "Basalmic Drizzle": she reduces baslamic vinegar from 1 cup to a quarter cupp and drizzles it over salads, roasted vegetables and/or fruit. I have never tried this but plan to soon. Her excellent cooking show is on CH 16 at 11AM on Saturdays. Kristina --------------------------------------------------------- Refd:3809 Refd:3814 kbowdler@tso.cin.ix.net 05/04/98 20:48 247/8 3808 Subject: Re: mandarin oranges Who can afford to reduce 1/4 cup of balsamic to that small amount! Seriously though, sometime I would LOVE to try some REAL balsamic vinegar.. the expensive kind. the kind they sip in Italy after a meal. can't afford it though. krb --------------------------------------------------------- Refd:3810 Refd:3811 mcurtis@tso.cin.ix.net 05/04/98 22:29 714/11 3809 Subject: Re: mandarin oranges What I find in the stores where I shop is not all that expensive I guess. However, that's o.k. and we can afford to play around with it and learn about it. I have two bottles of it on the door. Maybe I will put tarragon in the one and have tarragon balsamic and do what Kristina said. Unfortunately I don't get 16, only Oxford Ohio which is 14 on TKR. Maybe the kind of balsami that Kevin describes is in the category of Dom Perignon Champagne which is now about $125 a bottle. I'll take my $3.99 for a 12-pack of Keystone light thank you very much as long as it is coming out of our pocket. We will buy liquors and wine at Jungle Jim's. Gosh as I read this we sound like real cheapskates. Mary Curtis --------------------------------------------------------- Refd:3812 mcurtis@tso.cin.ix.net 05/04/98 22:30 90/2 3809 Subject: Re: mandarin oranges Oh, and to answer Kristina, we toss that stuff together with good greens. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 05/05/98 18:52 110/7 3810 Subject: Re: mandarin oranges Gosh as I read this we sound like real cheapskates. Mary Curtis No, I call that frugal. :-) Lou --------------------------------------------------------- Refd:3813 kbowdler@tso.cin.ix.net 05/05/98 21:25 71/3 3812 Subject: Re: mandarin oranges That name has already been taken, as it pertains to gourmets! krb --------------------------------------------------------- sumbaugh@tso.cin.ix.net 05/06/98 21:03 81/1 3808 Subject: Re: mandarin oranges Are we all talk' about canned or fresh mangarin oranges? Are they in season? --------------------------------------------------------- Refd:3815 Refd:3818 mcurtis@tso.cin.ix.net 05/06/98 23:03 235/4 3814 Subject: Re: mandarin oranges we're talking about the cans of mandarin oranges. I have never had a fresh mandarin orange. It may fall in the category of blood oranges--a very expensive orange that is only in season at a certain time of the year. Mary Curtis --------------------------------------------------------- Refd:3816 melmarsh@tso.cin.ix.net 05/06/98 23:25 559/12 3815 Subject: Re: mandarin oranges I read somewhere that "mandarin oranges" are simply canned tangerine sections. Tangerines are available fresh for only a few months, but during that time could be used in recipes instead of the canned "mandarine oranges" if one would want to peel all the segments and remove the seeds! When I use the canned, I drain off the liquid and rinse the segments with cold water to get rid of the "canned" taste. I do the same with waterchestnuts which are to be used in salads. Melanie ======================================================================== --------------------------------------------------------- Refd:3817 Refd:3819 kstrom@tso.cin.ix.net 05/07/98 08:18 213/4 3816 Subject: Re: mandarin oranges Great idea, Melanie. I do the same with canned beans, but never thought to with fruits. Do you do this with canned vegies too? A rinse also removes the excess sodium that they use in canned stuff. Kristina --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/07/98 09:53 60/4 3814 Subject: Re: mandarin oranges I used canned mandarin oranges. they were sweet. krb --------------------------------------------------------- syl@tso.cin.ix.net 05/07/98 12:50 418/9 3816 Subject: Re: mandarin oranges Melanie, We grow Jerusalem artichokes.. and they have the flavor and crispness of water chestnuts. We use them in cooking where water chestnuts are called for and they are wonderful, raw in a salad. The plants grow about 6-8 feet tall and have a small sunflower in October. After the flower dies, the root is ready to dig and they can be dug all winter long. They keep for months in a baggie in the fridge. Syl --------------------------------------------------------- Refd:3820 melmarsh@tso.cin.ix.net 05/07/98 23:37 929/19 3819 Subject: Re: mandarin oranges and other canned goods Frozen vegs are my preference if fresh are not available, except for canned tomatoes and Niblets corn, and beans that would need to be soaked (when time is of the essence). While I'm a long way ffrom Jungle Jim's, I am fortunate to have Twin Pines and Wunderlich's just a short drive away, and Country Fresh Market in Hartwell if I happen to be in or near that area, so I can usually iindulge my preference for fresh produce. I must confess that when I get out to Jungle Jim's I always over-buy and end up either making what my children used to refer to as "garbage soup" (every limp veggie in the fridge goes into it, and it's different every time), or "composting in the refrigerator" (my son-in-law's phrase) when things have gotten beyond limp. Trips to Findlay Market tend to have the same result! I expect I am not the only one so afflicted. Melanie ================================================================ --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/10/98 15:13 1636/22 Subject: cookbooks I am in the process of editing and laying out the Heritage Cookbook for the City of Fort Thomas. It is a labor of love, and I am doing it because I want to do it. I must say, all the conversations we have had on this recipe list have helped prepare me for this job. I have done a lot of newsletter writing, but writing a cookbook is a special task. You not only need to write, but you need to make sure you know about cooking if the recipes have been donated. The city clerk typed them up. I found a few that were missing the ingredient as per the cooking instructions and comparing the list. That shook me up. Now I have to scrutinize each and every recipe and make sure it makes absolute sense. Then there is the problem of editing. People are enormously sensitive about this information. They send it in and it must be edited in the cookbook format. You have to change certain information to conform. You have to do this in such a way that they won't get upset that you changed their favorite word. When I wrote the newsletters for Mazak, I used a translated recipe in a column. A Japanese wife gave the recipe to another Japanese person to translate. Then I received it and also had to make it readable. Fortunately I knew how to make sukiyaki which is what it was. She still said it was wrong and was upset. I learned then and there you have to be careful but thick-skinned when you are doing that. It becomes a case of realizing that you can't be loved by everyone. I am almost finished with the draft of this thing. It is beautiful. I just thought you all would be interested in my project. Mary Curtis --------------------------------------------------------- Refd:3822 Refd:3826 kstrom@tso.cin.ix.net 05/10/98 22:49 154/4 3821 Subject: Re: cookbooks Mary, How can those of us who are fans of yours get a copy of this cookbook? Do you have any recipes in it (*please* say yes!). Kristina --------------------------------------------------------- Refd:3823 mcurtis@tso.cin.ix.net 05/11/98 21:05 385/5 3822 Subject: Re: cookbooks Yes I do. I had more, but decided I wanted to downplay myself since I'm doing the thing--you know, modesty and all that. I put the creamsicle cake in there because I just like it. There is also a recipe for homemade Italian sausage which I will post a little later. We have scattered our recipes throughout the book, but mostly they are contributed by the people. Mary Curtis --------------------------------------------------------- Refd:3824 kbowdler@tso.cin.ix.net 05/12/98 13:26 118/4 3823 Subject: Re: cookbooks please DO post the recipe for the homemade Italian sausage.. i will match it with a homemade chorizo recipe. krb --------------------------------------------------------- rwhitney@tso.cin.ix.net 05/12/98 23:27 707/13 Subject: French Yes, Mary, the accent on saute would go upwards from left to right, like the slash /. That one is called the accent aigu (acute accent). It is what makes the word pronounced soh-tay (or saw-tay in English pronunciation.) Without the accent it would be pronounced "sohte" in French. The letter e by itself in French unaccented is barely pronounced at the end of a word, and is "uninflected" in the middle of a word. Like "petite". If the accent grave - the one that goes the other way, like \, is over the word, it is pronounced like the e in our word "let" This is hard to do just writing!! I am rounding my lips for that French e- but you can't hear me! From Rosemary the former French teacher --------------------------------------------------------- rwarren@tso.cin.ix.net 05/13/98 01:22 314/10 3821 Subject: Re: cookbooks Mary, Best wishes on your endeavor. I always appreciated editors who made my copy better, and who were not frustrated writers trying to make me sound like them. I do not envy the task you have before you. Bobby p.s. Maybe you could produce a TSO Cookbook, sell it, and use the proceeds to fund the freenet? --------------------------------------------------------- Refd:3827 rwhitney@tso.cin.ix.net 05/13/98 15:29 91/2 3826 Subject: Re: cookbooks Now THERE"S a good idea. We could use the skyline script file as the cover logo . . . --------------------------------------------------------- Refd:3828 mcurtis@tso.cin.ix.net 05/13/98 18:02 1350/18 3827 Subject: Re: cookbooks I agree with you all. However this has been discussed before and it doesn't seem that it is such a good idea. You have to have a lot of up front money. Then you need a site for them. The book that I have done is a not just a cookbook (actually that should be the name of it). It is also a wonderful history book. The city makes that all possible because there are a lot of families who have old pictures which are now lying in a box on my couch. There will be about 32 pictures in this book that the printer will use, the rest are fine that I have scanned. So there will be about 40 pictures. These things are what make a book good. However, I think we would have a good book as well. The cookbook that we have done (we are having a thousand copies done because it is twice as much per book to do 500). We are introducing this at the big centennial thing this June. It will be $10 and we will probably have 500 done by then. What is left we will store in the city building where the city clerk who I am doing this book with can take orders or what ever. So you see how much easier it is for this book, plus about 50 families are mentioned for their histories, etc. I would collaborate a TSO book, but we just don't have the right marketing arena. We will see how much the total cost is per book. Now back to cooking. Mary Curtis --------------------------------------------------------- Refd:3829 Refd:3830 lindast@tso.cin.ix.net 05/17/98 00:18 489/9 3828 Subject: Re: cookbooks I will do all I can to help. We all know I can tell tales. Mention a recipe that I have had and I have a tale about it or the people I shared it with. And now I have this big powerful fast machine and I have no idea what to do with it. Im still exited with the programs that came with it that I didnt have before. Mary is it Mastercook Gold that you have? Mine is just Mastercook and I cant find the program. I think it is still packed in a box somewhere. Ill start searching. Linda --------------------------------------------------------- kstrom@tso.cin.ix.net 05/17/98 10:48 907/14 3828 Subject: Re: cookbooks In re marketing the TSO cookbook, I feel that we can find the markets. At this point, I think the public library would support it, and know of one temple at least that might sell it in their gift shop. And, Mary, you are absolutely correct: before any work has begun, a cost analysis will need to be done. How fortunate we are that you have done this other project: I now dub thee TSO's Cookbook Authority (though I have no authority to do so ). Hmmm...I wonder what a catchy title would be? Rockdale Temple put together a cookbook that ended up being sold nationally-- "In the beginning", which by popular demand was followed by "In the beginning/II". Books on hors d'oeuvres. Clever, eh? Most important thing is that the recipes are *OUTSTANDING*. Let's see...Cooking in Cyberland? We could also include info about various websites and listservs This is exciting. Kristina --------------------------------------------------------- Refd:3831 kbowdler@tso.cin.ix.net 05/17/98 16:47 246/13 3830 Subject: Re: cookbooks The Skill Of Cooking.... we can emphasize the initials TSO and the Word Cooking.. i know, it's dumb.. i am of the school that a lot of ideas should be thrown out there in hopes it may inspire a much better idea from somebody else. krb --------------------------------------------------------- Refd:3832 rwhitney@tso.cin.ix.net 05/17/98 23:15 407/7 3831 Subject: Re: cookbook title Tri-State Cooks Online? I know it's not very creative but everything Online is hot these days and the local part is important to sales, don't you think? Anyway I agreee with Kevin - the more brainstorming the better. I also think Mary had some thought-provoking ideas. This could be a lot of time and work for a lot of people who are already over-committed. But then we do need that money don't wwe? --------------------------------------------------------- Refd:3833 mcurtis@tso.cin.ix.net 05/18/98 01:16 726/10 3832 Subject: Re: cookbook title I am almost ready to put my book to bed. (Me, too.) It was very hard doing the index. I think there may be more checking to do. I have become absolutely anal about the correctness of my information. I feel as though I know these people and these recipes backwards and forwards. Some of these have come to be old friends of mine because they never give me a problem. On the other hand, there are a few people in this community that are now my enemies because their pages have appeared time and again in my trouble list. What fun. I am already planning the next book which will probably be just history and stories. Maybe recipes, too. Tomorrow I am back to cooking and submitting recipes to this list. Mary Curtis --------------------------------------------------------- Refd:3834 kstrom@tso.cin.ix.net 05/18/98 08:20 153/3 3833 Subject: Re: cookbook title Wow, Mary, seems like you got that book together in record time. Amazing... and congratulations. Please let us know when it goes on sale. Kristina --------------------------------------------------------- Refd:3835 hlawson@tso.cin.ix.net 05/21/98 13:55 389/6 3834 Subject: Best Lemon Pie I made the best lemon pie ever on Tuesday from the Betty Crocker book. The crust was our usual from the Crisco Can and I got it just right. Give Betty a try. Sorry I can't get on much but Sue is retiring and I am 4 days here 3 days there trying to empty the house and getting quite anxious about it. We've maintained two homes for 32 years and it will end soon. Love to all, Howard --------------------------------------------------------- Refd:3836 rwhitney@tso.cin.ix.net 05/21/98 21:08 199/3 3835 Subject: Re: Best Lemon Pie Howard - how nice to see a post from you. I was just thinking it's been a while since we heard from you. The lemon pie sounds great. My grandmother always said Crisco made the best pie crust. --------------------------------------------------------- Refd:3842 mcurtis@tso.cin.ix.net 05/21/98 23:17 312/4 2833 Subject: Re: Kentucky Colonel Candy Very interesting. I hit the wrong key I hit 2 instead of 3 and came across this really nice looking candy recipe on 2833, actually it was a post of mine. Now that my book is finished, maybe I will have time to make some of this candy. It was the Kentucky Colonel Candy. The message was 2833. Mary Curtis --------------------------------------------------------- Refd:3838 mcurtis@tso.cin.ix.net 05/21/98 23:20 525/10 3837 Subject: Re: Kentucky Colonel Candy RE finding recipes: What in the world are we supposed to do with our archive recipe collection if TSO shurts down? Whoa, you have no idea how many times a week I just scan through this wonderful collection. I haven't even copied them to my recipe collection. I don't want to sound like doomsday, but I am going to put that to the sysops list. There is so much wonderful history here. Howard, you haven't been around to hear, TSO is in trouble. By the way, it was really good to hear from you. Mary Curtis ---------------------------------------------------------# s --------------------------------------------------------- Refd:3839 gloria@tso.cin.ix.net 05/22/98 08:58 790/13 3838 Subject: Re: Kentucky Colonel Candy Mary, There are lots of solutions. One way would be to have an archive on someone's web page. As far as keeping in touch, make up a mailing list with a copy to everyone else. Say that you, Howard and I are the people for simplicity. I'd have a message and send a copy to you and to Howard. If you wanted to reply, you'd send a copy to Howard and to me. There are ways to automate that in mailing programs. If I have the web page archive, I'd take the recipes and add them to my web page in the proper catagory - deserts, etc. If I were good, I'd do it daily. Apparently, some web sites will even allow a chat board. Larry Ward set one up on AOL. All of this would probably just maintain the group, and wouldn't attract new people, but at least everyone could keep in touch. --------------------------------------------------------- Refd:3840 syl@tso.cin.ix.net 05/22/98 10:17 273/7 3839 Subject: Re: Kentucky Colonel Candy ...or for anyone who has internet access which *would* include TSO ISP, AOL and independent ISPs, the ICQ pager is one that works for ALL internet access and that program has chat, file transfer, URL sending choices etc. It is a very nice utility and it is free. Syl --------------------------------------------------------- Refd:3841 mcurtis@tso.cin.ix.net 05/22/98 14:25 410/6 3840 Subject: Re: Kentucky Colonel Candy I have all that stuff and would love to have it on my web page. The week before I began my book I set up a web page for myself and one for my husband. It is only a work in progress at its address. Now that my book is at the printer I can think of things like that. I can't do any of this without the permission of the people on this list however. It would still be all of our recipe list. Mary Curtis --------------------------------------------------------- Refd:3843 rapp@tso.cin.ix.net 05/22/98 17:09 414/8 3836 Subject: Re: Best Lemon Pie Well, I'm not much of a cook at all. But here's a low fat/no fat lemon pie that's pretty good. Mix a 6 oz. can of thawed lemonade (or limeade, for key lime) concentrate with a can of no fat sweetened condensed milk and 8 oz. of low fat Cool whip and pour into a graham cracker crust. Freeze. Remove from freezer just about 10-15 min. before serving and garnish w/ citrus slices. Nothing can be easier. --------------------------------------------------------- kstrom@tso.cin.ix.net 05/23/98 00:27 351/7 3841 Subject: Re: Kentucky Colonel Candy >I can't do any of this without the >permission of the people on this list however. It would still be all of our >recipe list. Mary Curtis I don't know if this assumption is warranted, Mary, but I will check it out. I for one give you permission to share whatever recipes I have posted, my ignorant questions, and all that. Kristina --------------------------------------------------------- Refd:3844 lindast@tso.cin.ix.net 05/23/98 00:59 122/3 3843 Subject: Re: Kentucky Colonel Candy I made a Kentucky colonel years ago but it was dates, and rice crispies and coconut. Ive since lost the recipe. Linda --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/23/98 14:59 1358/26 Subject: bulk Italian Sausage 2 1/2 pounds pork shoulder-- butt portion trimmed and cut into large chunks 1/2 T coarse kosher salt 1 T dried anise 1/2 t. freshly ground black pepper 1/8 tsp. cayenne pepper 1/2 t. dried oregano 1/2 t. dried thyme 2 T. water 1/2 lb. pork fat cut into large chunks 4 garlic cloves -- peeled] Put the pork into a large bowl. Add the salt, anise, peppers, oregano, thyme, and the water. Mix well to coat the meat. Work the seasoned pork, pork fat, and garlic through a meat grinder, using the disc with the largest holes and alternating ingredients as you grind. The Italian Sausage may be stored for up to 5 days in the refrigerator or 6 months in the freezer. NOTE: I eliminated some of the steps. First of all I had the butcher grind up my meat. Also I eliminated the fat. I figured that there is enough of that in the ground pork. (I may have to add some in future recipes, we'll see, but I doubt it.) Then I put the ground meat together with the other seasonings in the food processor. You could use the old fashioned meat grinder that is sitting in your basement that you inherited from a yard sale or an aunt, but the food processor seems easier> Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/23/98 15:01 508/12 Subject: Another great recipe -- Great KY Bourbon Onions 2 T. butter 1 c. canned beef broth 2 lg. onions, thinly sliced 1 c. canned chicken broth 1/4 c. balsamic vinegar 2-3 T. Maker's Mark Bourbon Melt butter in heavy skillet over med-low heat. Add onions and saute until golden and tender. Add vinegar and boil until reduced by half. Add broths and boil until slightly thickened. Add bourbon at end of cooking and boil for about 1 min. Serve as a garnish for steaks or as a topper for burgers on the grill. Mary Curtis --------------------------------------------------------- Refd:3850 mcurtis@tso.cin.ix.net 05/23/98 15:39 964/20 Subject: Italian Sausage in my book This is the recipe that I posted in the cookbook. I bought ground pork at Findlay today to make this and let it sit overnight. I am planning on making chili with some of this sausage. I hope you enjoy this. Italian Sausage 5 t. fennel seeds 1 1/2 c. water hot red pepper, crushed 1 c. romano cheese 5 t. salt 6 cloves garlic, crushed 2 T. Hungarian paprika 5 lb. pork butt, coarse ground 1 1/2 t. black pepper Mix spices, salt, water, romano cheese and garlic. Let sit at room temp. while cutting then grinding pork. Keep pork very cold. Mix liquid and spice mixture with the pork by hand. Separate into 1 lb. bags or stuff into casings. Refrigerate for 12-14 hours before using so spices can blend with the meat. This sausage can be frozen. My note: I hate to bite into a whole fennel seed so I grind the seed in the electric coffee grinder that I keep just for grinding spices. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 05/23/98 21:31 344/6 Subject: Vidalia Onions We have recieved as a gift a box of Vidalia onions direct from Alabama, more than we can use, and I understand theya re best used fresh (they have already been here about 3 days.) If anyone wants them and can think of a way for me to get them to you, let me know. (I live in Blue Ash.) Not a huge box, but maybe a dozen onions? Rosemary --------------------------------------------------------- Refd:3849 Refd:3851 rapp@tso.cin.ix.net 05/24/98 13:26 84/1 3848 Subject: Re: Vidalia Onions Oh, Rosemary, I'd like to see the thank-you note you write for a box of onions! --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/24/98 20:18 254/4 3846 Subject: Re: Another great recipe -- Great KY Bourbon Onion Rosemary, I don't know why you couldn't prepare this recipe in a large amount and divide it among freezer bags and freeze it. It wouldn't take long at all and all you would need is a little bourbon, it wouldn't need to be Maker's Mark. Mary Curtis --------------------------------------------------------- Refd:3852 kstrom@tso.cin.ix.net 05/24/98 20:38 377/6 3848 Subject: Re: Vidalia Onions How about chopping and/or slicing some of those onions and putting them in the freezer too? In the meantime, I have a *great* recipe for "Beefy Vidalia Onion Soup" courtesy of the magazine "Southern Living" which calls for 6 Vidalias and is *wonderful*. I will try to dig it out from my files and post here before those onions lose their inimitable personality. Kristina --------------------------------------------------------- rwhitney@tso.cin.ix.net 05/24/98 21:01 643/9 3850 Subject: Re: Another great recipe -- Great KY Bourbon Onion You know what, Ithink I will take Mary's suggestion. My husband can't eat onions and I was thinking we wouldn't be having guests any time soon - but hadn't thought about freezing possibilities. And I'll be the onions and bourbon smell wonderful cooking. Andrea, they come from a small company in Alabama that Mike does business with, has done for years, they send them all over the country when Vidalia's come into season, and the feedback is so positive that they just keep doing it. So it is a gift, but a sort of business gift I guess. I just say, thank you again for the wonderful onions, we love having a taste of Alabama, etc. :) --------------------------------------------------------- Refd:3853 mcurtis@tso.cin.ix.net 05/24/98 23:16 712/10 3852 Subject: Re: Another great recipe -- Great KY Bourbon Onion I have a box of Vidalia Onions that must be taken care of right away. Unfortunately they were bought and not a gift. I wanted to make the bourbon recipe today because I had time, but I had no bourbon, and the liquor store was closed. I think I will make some tomorrow. And if there are any left I don't know if you know about this or not but you are supposed to store them in a stocking or panty hose tying off each onion so it has it's own little place in the thing. The object is to keep them separated and to get air to each one. They should then be stored in a cool dark place. If you live in an apartment you can even use your closet and won't that surprise some intruder or burglar. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 05/25/98 12:15 1348/32 Subject: Beefy Vidalia Onion Soup Courtesy of "Southern Living" magazine, October 1997 1 pound sirloin, cut into 3/4" cubes 3 T. all purpose flour, divided 2 T. vegetable oil 1/2 c. butter/margarine (I prefer butter, but then I always have) 6 large Vidalia Onions thinly sliced and divided into rings 6 cans (10 3/4 oz.) condensed beef broth, undiluted 1/2 c. dry red wine Baquette slices 1 c. (4 oz) shredded mild swiss cheese (I like baby swiss for this) Dredge beef in 2 T. of the flour. Brown beef in hot oil in large dutch oven, then remove from pan. Wipe pan clean. Melt butter in Dutch oven; add onion, saute until tender. Sprinkle remaining 1 T. of flour and stir gently. Add beef, red wine and broth. Bring to a boil; then reduce heat and simmer 35-40 minutes. Ladle into ovenproof soup bowls; top each with a baguette slice; sprinkle evenly with cheese. Place bowls on baking sheets. Broil 5" from heat with door partially open until cheese melts. Serve immediately. Serves 12. Please note: You can freeze this soup too, obviously before the baquette/cheese/broiling step. I freeze soups like this in the bowls I am going to bake them in, label, and then when I want to use them I put them back in the bowls and defrost in the microwave and carry on. Well, Rosemary, this recipe takes care of at least 6 of your onions! Hope you try it--delish! Kristina --------------------------------------------------------- dana@tso.cin.ix.net 05/25/98 17:56 140/4 Subject: Salsa Looking for recipe for fresh salsa- not too hot. Particularly interested in fresh, not like the thick bottled stuff in stores. Thanks --------------------------------------------------------- Refd:3856 kbowdler@tso.cin.ix.net 05/25/98 21:08 379/18 3855 Subject: Re: Salsa this is my basic recipe: as many roma tomatoes as you think you will need, chopped (not too small) 1 sweet onion, diced juice of 1 lemon two or three chopped jalapenos *OR* one or two chopped serranos *OR* 1 chopped habenero 1 bunch chopped cilantro 1 small can tomato paste, or sauce I make this for summer parties and it is always very well-liked. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/28/98 15:03 1659/41 Subject: pasta sauce Homemade Pasta Sauce 1 28-oz. can crushed tomatoes 1 6-oz. can tomato paste 1 c. chicken broth or beef broth 1 onion diced 2 tsp garlic diced 1/2 green pepper diced parsley chopped if available 1 tsp dried oregano 1 tsp dried basil 3 large bay leaves 5 star anise 1/4 c. red wine olive oil pinch of sugar salt and pepper to taste pinch of crushed dried peppers I am sorry these ingredients are not in order. I typed them as I remembered them. I wanted to make pasta for dinner tonight, and decided to put together one of those sauces that cook for a while (the kind I like to make). Here are the instructions for what I did. I believe that the star anise gives it a wonderful Italian flavor. I put them into a tea ball. You could substitute fennel seeds. If you do I would grind them up if possible, if you can't, don't worry. These are the two different spices that give this sauce Italian sausage flavor. Brown the onions and green pepper in olive oil. Then add the garlic. Add the tomato paste and stir while it caramelizes together with the onion mixture. Do not be impatient, but then don't allow it to burn either. This caramelization process is important. Add broth and deglaze the pan with a wooden spoon. Add the tomatoes, pepper, spices, sugar, p parsley and wine. Cook over low heat until thick. This should be done at least for the first 45 minutes without a cover due to the broth. I used broth because I had it in the refrigerator and wanted to use it up. It was wonderful in the sauce. I will redo this recipe in a more orthodox form, but I wanted to get it down here for you while I was thinking about it. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/28/98 15:10 614/19 Subject: easy breadsticks The following recipe is from my friend, Sharon. It would be very good with pasta sauce. Party Breadsticks 2 cans refrigerated biscuits 1/2 stick margarine melted 1/2 c. grated parmesan cheese 2 tsp garlic powder Spaghetti or pizza sauce for dipping Preheat oven to 400 degrees. Open cans of bisuits, and cut each one in half. Roll the biscuit halves into "logs", eachabout 6 inches longs. Combine cheese and garlic powder. Roll logs first in margerine then in cheese mixture. Place on an ungreased cookie sheet. Bake for about 10 minutes or until golden. Serve hot with sauce for dipping. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 05/28/98 20:40 412/6 Subject: types of tomatoes Here lately for my spaghetti sauces I have been using Red Gold diced tomatoes. I feel really good about using Red Gold. I believe they are from Columbus Ohio where they are packed, and the price is fair. I'm not saying I am a fanatic about buying them, but given a choice these are the tomatoes I choose. Except when I specifically want stewed tomatoes. Then there are none like Del Monte. Mary Curtis --------------------------------------------------------- Refd:3860 kbowdler@tso.cin.ix.net 05/28/98 21:09 157/4 3859 Subject: Re: types of tomatoes I use those too. Some of the recipes for pasta sauce I have seen say you have to use canned plum tomatoes (roma). Is anybody a stickler for that? krb --------------------------------------------------------- Refd:3861 kstrom@tso.cin.ix.net 05/28/98 22:35 291/5 3860 Subject: Re: types of tomatoes I am a *major* stickler for Roma tomatoes, fresh or canned, when I can get them. To me, they are much more meaty and flavorful for cooking, and even in salads. They are also known as "plum" tomatoes. Kristina PS Many of my gourmet cooking friends also say the "Red Gold" are the best. --------------------------------------------------------- Refd:3862 kbowdler@tso.cin.ix.net 05/28/98 22:37 255/6 3861 Subject: Re: types of tomatoes well, here's a question for the people out there: When you buy tomatoes, do you do anything with them to ripen them? I NEVER have.. i put them in the fridge until i am ready to use them.. should i change this? i have been hearing that i should. krb --------------------------------------------------------- Refd:3863 kstrom@tso.cin.ix.net 05/28/98 23:41 684/11 3862 Subject: Re: types of tomatoes I *rarely* put tomatoes in the refridgerator unless I have sliced them or they are part of a salad or I have cooked them. Most of the time, I just leave them out at room temperature, just the way they are sold in the stores, btw (notice that you will never see tomatoes in the refridgerated section there). In the fall, just before a frost, if I have green tomatoes that I want to ripen, I wrap them individually in newspaper and then use them as they ripen. When I was little, my mom would never use a "store-bought" tomato on the same day she purchased it. Rather, she would put it, stem side down, on the windowsill in our kitchen for a day or two. Hope this helps. Kristina --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/30/98 10:58 126/4 Subject: we need more recipes We need to shake this board up. We need people posting! I am going to post a few recipes to start the ball rolling. krb --------------------------------------------------------- abate@tso.cin.ix.net 05/30/98 11:21 1075/29 Subject: Vidalia Onion Soup OK, let's shake it up. I have posted this before, but since the board needs some activity and these are in seaon, why not? Peel vidalia onion. Hollow out both ends as necessary. Place in the center of a large square of heavy duty foil. Mold foil up around the onion. Place one bullion cube in hollowed out part. (obviously, you have not fully sealed the foil yet) Add one cup (approx.) of hot/boiling water. Now seal the foil tightly. You can put this on the grill or in the oven. Time is approximate. I have made these in a hurry in less than 1/2 an hour. I have also put them on the grill for more than an hour. Depends on the timing of the rest of your meal. When done, I pour out the liquid into a bowl, put in the onion, and garnish in a variety of ways: 1) nothing at all 2) a little parmesan cheese 3) whole hog--parmesan, swiss/mozzarella, etc. then microwave for a few minutes to melt the cheese. One onion is good for a meal for one person. For a soup course, I usually split one onion between two people, depending on the size. Enjoy. Anne --------------------------------------------------------- Refd:3866 rapp@tso.cin.ix.net 05/30/98 13:20 160/4 3865 Subject: Re: Vidalia Onion Soup > For a soup course, I usually >split one onion between two people, depending on the size. ....the size of the onion or the size of the people? --------------------------------------------------------- cblockso@tso.cin.ix.net 05/30/98 13:46 618/15 Subject: Peanut Butter Chews Here's an easy recipe my kids make with only four ingredients. It doesn't heat up the kitchen to make these. It is an "old" recipe that I remember from my childhood. Peanut Butter Chews 1 cup granulated sugar 1 cup light corn syrup 1 jar (12 oz) creamy peanut butter 4 cups corn flakes Combine sugar and corn syrup in a large saucepan and heat just until the sugar is completely dissolved. Stir in peanut butter until melted. Stir in corn flakes to coat. Drop by tablespoonfuls onto waxed paper. Let cool completely. Makes 2 1/2 - 3 dozen. Store in cool place (or refrigerator). --------------------------------------------------------- Refd:3870 kbowdler@tso.cin.ix.net 05/30/98 16:06 523/15 Subject: Mexican Chorizo 5 or 6 dried New Mexico chiles 1/2 cup red wine vinegar 1/2 medium onion, quartered 2 1/4 lbs. ground pork 4 cloves garlic, minced or pressed 1 1/2 tsp. salt 2 1/2 tsp. dried oregano 1/2 tsp. each ground cumin & cayenne pepper soak chiles in vinegar 3 hours. remove stems and seeds.place chiles, vinegar, and onion in a blender and blend until smooth. in a large bowl, combine pork, chile puree, and rest of ingredients and mix well. refrigerate for at least 2 hours. crumble into a frying pan and cook until done. --------------------------------------------------------- kbowdler@tso.cin.ix.net 05/30/98 16:12 775/26 Subject: kasha pilaf Sorry it took so long, Mary! 1 1/4 cups chopped onion 1 cup diced celery 4 garlic cloves, minced or pressed 1 tbsp. canola oil 1 cup kasha 1 1/3 cups water 1 cup peeled and diced carrots 2 cups sliced mushrooms 1/4 cup dry red wine 2 tbsp. soy sauce 2 tbsp. fresh chopped dill ground black pepper to taste tomato wedges for garnish In a large skillet, saute onions, celery, and garlic in the oil for about 10 minutes, until the onions are translucent. Add the kasha and saute for another minute to lightly toast it. Add in the water and carrots, cover, and simmer for 5 minutes. Add the mushrooms, soy sauce, dill, and red wine. Cover and cook on low until the liquid is absorbed, about 10 minutes. Add pepper to taste. Serve garnished with the tomato wedges. --------------------------------------------------------- becks@tso.cin.ix.net 05/30/98 16:25 260/7 3867 Subject: Re: Peanut Butter Chews This sounds great but I have made these with rice krispies, not corn flakes. They are WONDERFUL. Also, very rich and fattening. Actually, the only difference is I used 1 cup of everything: Sugar, karo, peanut butter, and four cups rice krispies. Becky --------------------------------------------------------- fidelis@tso.cin.ix.net 05/31/98 18:51 132/3 Subject: Andrea's pie Andrea, I tried the easy Lemon Pie recipe you posted #3842. It was a cool dessert for a hot summer day. Very good. :-) Lou --------------------------------------------------------- Refd:3872 rapp@tso.cin.ix.net 05/31/98 20:47 77/1 3871 Subject: Re: Andrea's pie I made it the other nite. Put thawed frozen raspberries & juice on top. --------------------------------------------------------- Refd:3873 kbowdler@tso.cin.ix.net 05/31/98 22:53 49/6 3872 Subject: Re: Andrea's pie "thawed frozen?" Which was it?!? krb --------------------------------------------------------- lindast@tso.cin.ix.net 06/01/98 23:12 255/5 Subject: Reduced calorie I just joined Weight Watchers. Could anyone help by posting some recipes I can use. If anyone is interested I can post some of the recipes I get from my meetings. Some we have tried are great. Tom is diabetic so what I eat is good for him too. Linda --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/02/98 14:22 387/5 Subject: greatest chicken marinade Take a bunch of boneless chicken breasts. Cover them with 1/4 cup of olive oil (or so) and 1/2 bottle of Rose's Lime Juice. Add some cut up cilantro and a lot of mint from the garden. Add a clove of garlic cut up very fine. Marinate for at least 8 hours. Overnight is better. The reason for the oil is to keep the chicken breast from being dry. Grill. Wonderful. Mary Curtis --------------------------------------------------------- Refd:3877 kstrom@tso.cin.ix.net 06/02/98 16:17 86/2 Subject: ***GREAT NEWS*** type t;15 at the prompt. HOORAY!!!! Mary, let's get cooking on that cookbook! --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/02/98 16:56 207/6 3875 Subject: Re: greatest chicken marinade That sounds *wonderful!* Ever substitute fresh lime juice for the Rose's? What do you do with the marinade while cooking the chicken? Do you baste the chicken with it? Just a few questions I had. krb --------------------------------------------------------- Refd:3879 snewmark@tso.cin.ix.net 06/03/98 11:46 583/14 Subject: Health Salad We enjoy the "health" salad from Bilker's market in Blue Ash. Pilders in Dillonvale also has a health salad. When I tried "Epicurious" for a health salad recipe I came up blank no matter what prompts I put in. It is a vinegar dressing, similar to the ones found on cucumber salads, which is combined with cabbage and a selection of other vegetables (Bilkers has broccoli, cauliflower, carrots, radish etc). Does anyone have a recipe for such a salad. When I came up blank on the net, I began to think that perhaps this was a Cincinnati invention like "Pony Keg" etc. . . --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/03/98 13:52 381/5 3877 Subject: Re: greatest chicken marinade Fresh lime juice is very expensive. Sure you could substitute it. I didn't reuse it, but you could given the cost. You could freeze it to use the next time as long as you use all the sanitary precautions and remember that it has housed raw poultry. I don't know if Rose's has any extra sugar or anything, but I think it is a little less tart than fresh limes. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/11/98 18:56 336/11 Subject: bleu cheese We have been doing our grocery shopping at the new Kroger's on Colerain Avenue. They have a nice salad bar, and one thing I really like is that they keep a bowl of real bleu cheese on the bar. I always get some to put on our salads. The kids and the wife don't like it; they are partial to feta. But I really enjoy it. krb --------------------------------------------------------- Refd:3881 mcurtis@tso.cin.ix.net 06/11/98 20:11 453/6 3880 Subject: Re: bleu cheese Wow, that is a heck of a deal, Kevin. The salad bar is $2.99 a pound if I am not mistaken. Bleu cheese is about $9.00 a pound. Just getting what you want look at the deal. I like to pick up stuff for stir fry occasionally from the salad bar. I try to be careful, for example I would never buy bean sprouts from the $2.99 a pound salad bar because they are like 39cents a pound or some giveaway price, but bleu cheese--what a deal. Mary Curtis --------------------------------------------------------- Refd:3882 kbowdler@tso.cin.ix.net 06/12/98 10:07 99/4 3881 Subject: Re: bleu cheese Now if we could only get them to put freshly grated Reggiano-Parmesan cheese on the bar!! krb --------------------------------------------------------- Refd:3883 mcurtis@tso.cin.ix.net 06/12/98 17:40 69/1 3882 Subject: Re: bleu cheese And maybe a little prosciutto while they are at it. Mary Curtis --------------------------------------------------------- Refd:3884 kbowdler@tso.cin.ix.net 06/13/98 00:12 108/5 3883 Subject: Re: bleu cheese maybe they could start an Italin Gourmet bar. They'd probably charge $15.99 a lb. for it though. krb --------------------------------------------------------- kstrom@tso.cin.ix.net 06/13/98 23:00 2390/41 Subject: Fundraising letter FORWARDED FROM: /next/todo(#109) From:kstrom(Kristina Strom) The following is an email I have been sending to all of the dedicated people responding to the recent TSO Survey who said they would be pleased to donate some money toward keeping the TSO the Freenet alive. Because the Survey was targeted to users who do not normally frequent the Bulletin Boards, I thought I would post this here and on some of the other boards I sysop/participate in everyday. Please remember that every dollar counts, so whatever we can give will take us one step closer toward our goal. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Dear ----- Thanks to everyone's hard work and support, TSO now has the opportunity to not only survive, but also thrive in the years to come. The time has come to implement our ideas, to back our words with committed action. In your response to the TSO Survey, you were among the 84% of the people who expressed a willingness to make a donation to insure the continuance of the Freenet. By following through with your pledge, which you thought would be in the range of -----, you will become a part of the team that is working toward making TSO even better than ever. In addition to your donation being tax-deductible, we will be keeping a record of everyone who contributes in this way which will be published in the quarterly newsletter as well as on our Council website. If you wish that your contribution be anonymous, please state that fact in the letter which accompanies your check. If you wish your donation to be in honor of a person, board or specific service TSO provides, please state that as well. Please mail your donation and letter to: TSO the Freenet PO Box 54067 Cincinnati, OH 45254-0067 On the memo line of your check, write "donation to TSO the Freenet". If you wish to receive a receipt, please enclose a self addressed, stamped enveloppe. In addition to supporting TSO in this manner, if you are interested in becoming actively involved in the continuance of TSO in a hands-on way, visit TSO, The Next Generation by typing go success at the prompt. Together, we can make this work. Thank you again for your interest and support. If you have any questions or concerns, feel free to email me. Kristina Strom for the TSO Management Team -----FORWARDER'S COMMENTS: --------------------------------------------------------- kstrom@tso.cin.ix.net 06/14/98 20:31 1226/22 Subject: Mountain High Black Raspberry Pie Oh sweet delight. Yesterday we harvested our first 5 cups or so of black raspberries from the garden. My family clamored for a pie and I complied. I din't have the time to do what my Grandma Strom used to do--cook the berries first. So, this is what I did and it turned out great according to the tasters. Heat oven to 425 F. Make enough pie crust for a top and a bottom. Line the pie tin with the bottom layer. After washing and draining the berries, pile them in, making a slight indentation in the center. Squeeze the juice of one fresh lemon over the berries. In a bowl, combine 1/2-3/4 c. of sugar, 1/4 t. salt and 2T. flour...mix and pour evenly over the berries. Dot with butter or margarine (divide 1-2 T. into 8 or so chunks). Cover the pie with the top of the crust, and make a hole in the center for venting. I was so excited I cut out little hearts out of some residual pastry and placed them round the pie crust so each slice would sporta a heart. Brush with the white of one egg whipped with 1 T. of cold water. Bake for 40-45 minutes. Let cool before serving. I imagine this recipe would work for blueberries or red raspberries too, or even thawed frozen fruit, or a combo thereof. Kristina --------------------------------------------------------- Refd:3887 fidelis@tso.cin.ix.net 06/14/98 22:06 26/1 3886 Subject: Re: Mountain High Black Raspberry Pie U-m-m-m-m-m-m-m GOOD! --------------------------------------------------------- veltenrj@tso.cin.ix.net 06/16/98 20:58 138/4 Subject: Spaghetti sauce Does anyone had a good recipe for Spaghetti sauce. A sauce that is slow simmered with various cuts of meat in the sauce. Dick Velten --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/18/98 12:21 1062/25 Subject: spaghetti sauce I am a bad one for certain recipes because I often do a little of this and a little of that. However, I think I can pull off this spaghetti sauce recipe. 1 large onion diced 1 green pepper chopped 1 small can tomato paste olive oil 3 cloves garlic chopped fine 1 large can tomatoes chopped 2 tsp oregano fresh basil if available or dried dried hot peppers to taste black pepper 1 cup wine 1 can chicken or beef broth (or fresh) 2 tsp sugar Saute the onions, pepper, and garlic until transparent add the tomato paste to one side of the pan and stirring constantly heat until it caramelize. Add the broth and wine, the can of tomatoes and herbs. Simmer for one hour. Remove the lid and reduce until thickened. You can add browned beef or sausage along with the broth if desired. Part of the secret is to add that tomato paste and caramelize it. Toward the end of the cooking refresh the herbs by adding more. Taste for saltiness and adjust after reduction (the broth may have been salted so it is advisable to wait until last to add additional salt). --------------------------------------------------------- Refd:3891 kstrom@tso.cin.ix.net 06/18/98 22:24 1626/27 Subject: GCCCU ACCEPTS PLAN--TSO MEETING MONDAY FORWARDED FROM: /next/bb(#255) From:kstrom(Kristina Strom) The GCCCU has accepted the Plan as summarized on go success;2. To read their statement of support, type go success;3. The "caveats" (conditions) under which they accepted the Plan are certainly reasonable. A plan is one thing; putting it into action is another. Toward that end, TSO will be holding a meeting at Lindner Hall on the campus of the University of Cincinnati on Monday evening, June 22, at 7:30 PM. Greg Hand (thanks Greg!) worked some magic to pull this arrangement together on short notice. Steve will be in charge of the meeting. Larry Ward and I will be available to answer questions, and hopefully others who helped design the Plan will be present as well. The deadline for applications to Council positions is June 26th. So far, Steve has received little more than a few which is hardly optimal, but encouraging in the fact that at least a handful of people are willing to come forward to implement the Plan. The meeting Monday night is our last chance opportunity to get together and discuss in person what exactly will be required to make this Plan work, which is up to us, the users, NOW. We have a lot of information to disseminate in a short amount of time, and we encourage everyone to attend this meeting so that together we can show the GCCCU that their faith in and support of TSO the Freenet is valid. We will post information about parking arrangements as well as a map as soon as these are available. Kristina -----FORWARDER'S COMMENTS: --------------------------------------------------------- lindast@tso.cin.ix.net 06/20/98 00:02 615/10 3889 Subject: Re: spaghetti sauce I start my base for spaghetti sauce with minced garlic chopped onions and neck bones. Then I add tomatoes, tomato sauce, tomato paste, some water, oregano,basil. Sometimes I will put a small lean roast in it,or chicken,or italian sausage and let it simmer all day. Sometimes I use several kinds of meat. I make it in my mothers old canner-pressure cooker. It's the biggest pot I have, then I freeze it. You can really put anything in it that you have that you think will go. Linda ps I guess mine is a little of this and a little of that. it is begun with olive oil. I forgot to put that down at the beginning. --------------------------------------------------------- Refd:3892 mcurtis@tso.cin.ix.net 06/20/98 08:56 177/3 3891 Subject: Re: spaghetti sauce The neck bone thing sounds like a great idea. You get the intense flavor without the fat. I am on my way to market and I will pick some up and make it today. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/20/98 08:58 587/8 Subject: cottage ham We were at Avril's yesterday quite by accident. They must have the best boiled ham in the World. While I was there I picked up a cottage ham. I don't have that often because we try to eat lean, but every once in a while you have to treat yourself. Avril's cottage ham is an entirely Different animal than the cottage ham in the supermarket. It is absolutely gorgeous. I mean to ask them if they do it themselves. It will be wonderful cooked with green beans and of course served with tomatoes. If you haven't had one in a while this may be a good treat for you. Mary Curtis --------------------------------------------------------- Refd:3894 kstrom@tso.cin.ix.net 06/21/98 23:48 66/2 3893 Subject: Re: cottage ham/Avril's Where is Avril's? Do they sell anything else there? Kristina --------------------------------------------------------- Refd:3895 mcurtis@tso.cin.ix.net 06/22/98 12:07 274/4 3894 Subject: Re: cottage ham/Avril's Avril's is on Court Street Downtown. They are one of the oldest meat packers in the US. All of their things are homemade and fabulous. They have veal to die for (if you like veal) and lots of other fabulous meats and sausages. The beef is unbelievable. Mary Curtis --------------------------------------------------------- Refd:3900 kbowdler@tso.cin.ix.net 06/22/98 20:52 401/9 Subject: just an idea I have been buying a salad bar container full of fresh fruit from Thriftway's salad bar when I go grocery shopping.. whenever my kids want a snack, i get the container out and let them have it. one thing they REALLY like: i let them use a small cocktail fork each to get the fruit they want. there are purple grapes, pineapple, strawberries, and green and orange melon. it is very healthy. krb --------------------------------------------------------- lisamcc@tso.cin.ix.net 06/23/98 16:26 171/5 Subject: ? New Italian restaurant in Covington? I've heard that there is a new Italian restaurant in Covington next to Scalea's Market. Does anyone know the name? Can you recommend it? Is it pricey? thanks, Lisa --------------------------------------------------------- Refd:3898 snewmark@tso.cin.ix.net 06/24/98 00:29 290/5 3897 Subject: Re: ? New Italian restaurant in Covington? The restaurant is called "Scalea's" also. It is excellent and pricy - entrees ran $16 - $22; Appetizers were $6 - $8; Desserts $5 ish. You can only make reservations before 6 - on a recent Wednesday we had to wait about 20 minutes at 7 - I hear the wait is over an hour on Saturdays. --------------------------------------------------------- Refd:3899 lisamcc@tso.cin.ix.net 06/24/98 14:56 31/3 3898 Subject: Re: ? New Italian restaurant in Covington? Thanks for the info. Lisa --------------------------------------------------------- lisamcc@tso.cin.ix.net 06/24/98 14:58 128/4 3895 Subject: Re: cottage ham/Avril's Then walk to the Great Ha Great Harvest Bread Shop on the corner. Beautiful pastries, great breads. A really nice addition to Cincy bakeries. Lisa --------------------------------------------------------- kbowdler@tso.cin.ix.net 06/24/98 15:43 421/9 Subject: NEW Joy of Cooking The book club I belong to offered TNJOC for 25 dollars. I have it and I like it. I really like the way Ethan Becker updated the types of recipes in the book to include stir-fries, pizzas, and other ethnic foods. There are some thai recipes, etc. If you collect cookbooks as I do, this is a must for your collection. When I get a little time, I will post the recipe for bowtie pasta and kasha for Mary. :) krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/25/98 09:34 562/8 Subject: fish markets We are going to Seattle for a week. I am really excited about this trip because the thing I am looking forward to visiting is their market. I am not the greatest fan of the Jeff Smith, the Frugal Gourmet, but he has created a really beautiful picture of a cook's paradise out there in Seattle. It is an Oriental food lover's dream. If anyone has been there or South into Oregon please e-mail me privately with suggestions. We will have 3 days on our own and I want to go south into Oregon rather than north into Canada. Is this a mistake? Mary Curtis --------------------------------------------------------- Refd:3903 rapp@tso.cin.ix.net 06/25/98 12:06 201/3 3902 Subject: Re: fish markets Mary, north or south, you can't go wrong. To the south, Portland is a beautiful city w/ lovely beaches along the coast, e.g. Cannon Beach. To the north there's Victoria in Canada--also beautiful. --------------------------------------------------------- Refd:3904 kbowdler@tso.cin.ix.net 06/25/98 14:35 63/4 3903 Subject: Re: fish markets I hear the Pike Street Market in Seattle is awesome. krb --------------------------------------------------------- Refd:3905 kstrom@tso.cin.ix.net 06/25/98 20:47 89/2 3904 Subject: Re: fish markets And Vancouver Island is spectacular, even if you don't go to a fish market. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/28/98 18:02 1916/25 Subject: recipe books Well, we had the big event this weekend at the fort. I worked very hard to help everyone have a good time, even taking care of the Board of Health Inspector and making sure everyone was permitted to sell food according to her guidelines. I feel like the event specialist for food now. Never-the-less, the cookbook was a big success. We sold at least a hundred copies yesterday and today. There was one problem (for all cookbook author's information). One very verbal woman was very, very upset because we left out 5 cents of parsley or something--I don't even know what. I had to edit all recipes in standard cookbook format. Also I received text that had been copied by two people onto a computer from handwritten recipes. If I had seen this in that form I would have put it in quotes. Problem was she made such a big deal out of it in front of others. They own a business, and the business two doors up from them had a whole page in the cookbook. I think when it was all said an ddone that was the real problem. Then a local person was devastated because an ingredient was left out. That was not a problem in itself because we were going to publish something to correct it in the next newsletter. However she kept going on and on about how I should post a correction right next to the copies of the book. Well like right and all these people are there while she is doing this. I said they even criticize the bible. The problem with recipes, is that when you edit there is know way to be totally sure that all things are included. I do know this. I will bet you that each and every donor would find something wrong with the presentation of their recipe in our beautiful book. YOu have to know this going in, but I am a very considerate sensitive person, as is the person who gathered and interpreted the original recipes. It is always difficult to disappoint even one person. Mary Curtis --------------------------------------------------------- Refd:3907 Refd:3909 fidelis@tso.cin.ix.net 06/28/98 19:47 123/2 3906 Subject: Re: recipe books Well, Mary............................people are difficult. You did your very best and we all know that. Lou :-) --------------------------------------------------------- Refd:3908 mcurtis@tso.cin.ix.net 06/29/98 18:29 333/5 3907 Subject: Re: recipe books Thanks, Lou. As always you are supportive. Now I have more news. I have been interviewed for the Post regarding our recipe list. I am still working on the article. If anyone has anything they want to add to the article regarding the list or how it has affected your cooking or buying power, please let me know. Mary Curtis --------------------------------------------------------- syl@tso.cin.ix.net 06/30/98 08:40 344/9 3906 Subject: Re: recipe books Mary.. that is sad to "attack" you that way... mistakes happen and that is why pencils have erasers and also why it is "legal" to make notes in a cookbook. As for typing accuracy, I am the worst! I have a good recipe that I should have put up for you a long time ago but maybe someone will enjoy it. I wil post in the next message. Syl --------------------------------------------------------- syl@tso.cin.ix.net 06/30/98 08:43 258/17 Subject: Cheese spread Cheese Spread 2 lbs Velveeta cheese 1 large jar pimentos (chopped) Have cheese at room temperature Dressing: 1 egg well beaten 4 tsp sugar 1/2 tsp salt 2 Tblsp vinegar Cook until it thickens, pour over cheese and pimentos while hot and stir well. --------------------------------------------------------- mcurtis@tso.cin.ix.net 06/30/98 09:58 376/5 Subject: how do you grill your vegetables? We are not the greatest people on the grill, probably because we don't do it often enough. I want to start grilling vegetables. I understand that you can take baby carrots and put them in foil with a little brown sugar and butter and they will be down when the steak is finished. Some people take plain carrots and grill them. How do you grill your corn? Mary Curtis --------------------------------------------------------- Refd:3912 kbowdler@tso.cin.ix.net 06/30/98 12:34 256/8 3911 Subject: Re: how do you grill your vegetables? I soak it in water for 30 minutes, still in the husk.. then i grill it. COmes out really well. Other vegetables I spread with olive oil and directly place them on the grill. Zucchini, tomatoes, potatoes, bell peppers, etc. work well this way. krb --------------------------------------------------------- lparker@tso.cin.ix.net 06/30/98 14:27 424/13 Subject: Juice We usually have at least two juices in the fridge, our kids love them. Orange , grape, lemonade, apple, cider, carrot, etc. One of our favorites is Seneca's frozen concentrate "Blush Grape" But we can't find it anymore. Does anyone knowif it is still available anywhere? It is lighter tasting than regular grape juice, absolutely delicious! Thanks Larry Parker Lparker@tso.cin.ix.net Parker_La@hccai.hcca.ohio.gov --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/01/98 17:08 582/8 Subject: grilled corn I just read another way to grill corn. Fold back the husk and remove the silk. Rinse well with water. Then brush with olive oil that has been infused well with basil and fold the husk back on. Grill for about 15 minutes turning frequently. I am looking forward to grilling some vegetables this weekend, specifically egg plant slices that have been basted with olive oil and some herbs, and maybe some onions. I read that you can take potatoes and slice in thick slices. Microwave until soft. Then grill until brown. Nice and tight outside and soft inside. Mary Curtis --------------------------------------------------------- Refd:3915 tlcborn@tso.cin.ix.net 07/02/98 08:46 583/9 3914 Subject: Re: grilled corn Grilled potatoes are the best. I don't bother with the microwave part, they cook fine enough with out that step. I use about a medium sized Idaho and a half per person, wash and cube them. Then I tear off about an 8 inch piece of heavy duty aluminum foil,per person, place the potatoes in the middle with about a teaspoon of butter, salt, pepper a bit of finely chopped onion, a dash of sugar, and some garlic powder. Fold the foil, lengthwise across the top first, then fold in the ends. Grill about 15 minutes on both sides, on meduim heat. Yummy with a glob of sour cream. --------------------------------------------------------- Refd:3916 kbowdler@tso.cin.ix.net 07/02/98 13:00 62/6 3915 Subject: Re: grilled corn How many dabs equal a glob? How about dashes? krb --------------------------------------------------------- Refd:3917 tlcborn@tso.cin.ix.net 07/03/98 09:30 111/2 3916 Subject: Re: grilled corn A dab is for when you're on a diet-a glob is when you're not. A dash is a little more than a sprinkle! --------------------------------------------------------- Refd:3918 kbowdler@tso.cin.ix.net 07/03/98 10:29 12/2 3917 Subject: Re: grilled corn lol krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/04/98 20:32 1016/14 Subject: grilled eggplant I had good chicken for dinner tonight. I will give you the recipe tomorrow. However I want to tell you about something really good. I didn't want to buy a lot of groceries to go with the chicken and corn bake that I had. I had an egg plant in the refrigerator. I sliced it in thick slices and salted it down good with kosher salt and let it sit. I understand you can skip this if you have a young eggplant, but old ones can be bitter and this helps take away the bitterness. I drained it on a rack for cakes for about an hour. Then I washed and dried the slices well. This morning I cut some fresh basil and stuck it in a bowl with olive oil and garlic to infuse the oil. I took a small brush and brushed the oil on both sides of the eggplant. I then put it on the grill. It was totally yummy. I did burn two pieces not watching, so be careful with it. (Remember I told you I am not too familiar with grilling, and am working on it.) Never-the-less the eggplant was easy and wonderful. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/07/98 18:46 118/2 Subject: meatloaf I wish someone could tell me a wonderful thing to put on top of meatloaf, probably a tomatoey thing. Mary Curtis --------------------------------------------------------- Refd:3921 Refd:3922 Refd:3923 Refd:3929 kbowdler@tso.cin.ix.net 07/07/98 21:51 212/6 3920 Subject: Re: meatloaf This is something you already know, I am sure, but I alternate between putting catchup, catsup, or ketchup (g) on there, or I put barbecue sauce. My wife especially loves it when I put barbecue sauce. krb --------------------------------------------------------- gmueller@tso.cin.ix.net 07/07/98 21:58 65/4 3920 Subject: Re: meatloaf Gravy. Big Sigless Gary "Honi soit qui mal y pense" --------------------------------------------------------- snewmark@tso.cin.ix.net 07/08/98 00:57 199/3 3920 Subject: Re: meatloaf Try catsup and fresh chopped parley. Sometimes I spread the catsup and other times I pipe a lattice design and sprinkle on minced, fresh parsley. The colors are great and the flavors are nice. --------------------------------------------------------- Refd:3925 oreillyj@tso.cin.ix.net 07/08/98 01:29 465/10 Subject: Chicken a la King? Hello everyone. I've been lurking for a while but since I'm getting married soon I figure the time has come to try some new recipes for myself and my fiance. I know Chicken a la King is one of his favorites, but I was wondering if there's an alternative to a super-heavy creamy sauce since we're both trying to slim down for the wedding. (Or is this a dish worth splurging on and would be unrecognizable if low-calorie??) Thanx in advance for your help. Jean --------------------------------------------------------- rapp@tso.cin.ix.net 07/08/98 11:13 111/2 3923 Subject: Re: meatloaf My mother used to make a sauce of ketchup, a little mustard, and brown sugar, and then spread that on top. --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/08/98 14:35 778/11 Subject: Family Heritage Cookbook If you are interested in obtaining a copy of the Family Heritage Cookbook please send a check for $11.95 (which includes postage) to the City Clerk, Ft. Thomas City Building 130 N. Ft. Thomas Avenue, Ft. Thomas, Ky. 41075. Please make the check payable to The City of Ft. Thomas. I was really happy today to help mail out books to people who sent in checks as a result of a wonderful publication in the Cincinnati Post Extra a couple of weeks ago. Remember the proceeds of this book go to the Fire Department to help pay for a hand-held thermal image camera, and I in my small way helped make that possible. Besides, there are a lot of good recipes. (Please do not think I am pushing this book, but the recipe was requested and I felt I should provide it.) Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/08/98 14:42 902/24 Subject: Chicken Bundles Here is the chicken recipe I promised from the 4th. I forgot to put the bacon on, can you believe it? And I even had some in the house which is very rare, but I don't think it was necessary for those who don't want it. Chicken Bundles 6 whole chicken breasts boneless, skinless 1/2 c. molasses* 1/4 c. oil 1/4 c. lemon juice 1/4 c. soy sauce 2 Tbs. Worcestershire sauce 1/2 tsp. garlic powder 12 slices bacon Mix all ingredients except chicken and bacon. Place in a ziploc bag and add chicken, seal and let set at least 8 hours (place in the refrigerator). Remove chicken from marinade after 8 hrs or more and reserve the juice. Use 2 pieces of bacon perchicken breast, wrap around the chicken to form a "plus sign", secure with a toothpick. Grill chicken over medium coals until done. Heat juice in a saucepan, serve over mashed potatoes, and dip chicken in the hot marinade. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/08/98 14:43 428/13 Subject: Corn Bake Corn Bake 1/4 c. flour 16 oz. can cream style corn 16 oz. can whole kernel corn, drained 1 3 oz. pkg. cream cheese, cubed 1/2 tsp. onion salt 2 oz. Swiss cheese 1/2 c. soft bread crumbs 3 Tbs. butter Mix all ingredients well. Pour into 9 x 13 inch dish. Bake uncovered for 30 minutes at 400 degrees. You can make this the day before and refrigerate until ready to use. Let sit for 30 minutes before serving. Mary Curtis --------------------------------------------------------- rwhitney@tso.cin.ix.net 07/11/98 13:12 169/3 3920 Subject: Re: meatloaf My mother used to put slices of cheese and fresh tomato slices on top and grill for a few minutes (after the meatloaf was cooked) until the cheese melted. Rosemary --------------------------------------------------------- Refd:3930 syl@tso.cin.ix.net 07/12/98 11:55 258/7 3929 Subject: Re: meatloaf Rosemary, that sound like a nice alternative when reheating meatloaf slices. I usually put them in a skillet and brown a little bit and add a bit of barbeque sauce but I think I'll try the cheese and tomato slices next time.. sounds good. Thanks! Syl --------------------------------------------------------- Refd:3931 rwhitney@tso.cin.ix.net 07/12/98 23:37 31/1 3930 Subject: Re: meatloaf I love the easy stuff! --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/17/98 22:28 807/11 Subject: Recipe Books I had the pleasure of going to Ohio Book Store today with my husband. He had ordered two copies of our cookbooks to be hardbound with good lettering--one for me, and one for my friend who compiled our cookbook. This in itself is not a big deal. what I wanted to let you know was that while at Ohio Book Store the owner showed me that he had bought someone's collection of these cookbooks to the tune of 1800 volumes. It is a treasure trove for people who love cookbooks but people who don't want to spend $25 and more on cookbooks (people like me.) I mean we went over and looked at this collection and there was a whole section of these books--all used, and all at bargain prices. I guess I could go there once a month and pick out a new cookbook on my budget. That sounds like fun. Mary Curtis --------------------------------------------------------- Refd:3933 kbowdler@tso.cin.ix.net 07/17/98 23:05 161/5 3932 Subject: Re: Recipe Books Tha Cincinnati Book Fair is coming up, and you can sometimes find really old cookbooks at bargain prices here.. sometime at prices beyond rubies also. krb --------------------------------------------------------- Refd:3934 Refd:3935 mcurtis@tso.cin.ix.net 07/18/98 12:17 61/1 3933 Subject: Re: Recipe Books Is that the Library one on Fountain Square? Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/18/98 13:49 267/7 3933 Subject: Re: Recipe Books No, this one is at the Montgomery Business Club, off of Montgomery Road in Montgomery. It is a really neat even. The books sold there are all bought in by dealers, so don't expect the prices to be really cheap. But there are some rare books found there. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/18/98 16:32 319/11 Subject: grillout today We had Ali's b-day party at our house today with all the relatives on Diane's side of the family over. We had: Spinach salad with feta cheese and balsamic vinnaigrette Italian Pasta salad with grilled chicken Baked beans Grilled Hot Dogs I don't know why at all, but they were the best hot dogs I ever had! krb --------------------------------------------------------- Refd:3937 bardic@tso.cin.ix.net 07/20/98 15:49 20/1 3936 Subject: Re: grillout today birthday magic? --------------------------------------------------------- Refd:3938 kbowdler@tso.cin.ix.net 07/20/98 17:44 170/6 3937 Subject: Re: grillout today I had them twice more since then and they were just as good. I think it was just the brand : Kahn's All-Beef Bun Length Hot Dogs grilled until ever so charred. krb --------------------------------------------------------- Refd:3939 bardic@tso.cin.ix.net 07/20/98 19:56 542/9 3938 Subject: Re: grillout today I will stick to portobellos:) Had some at the Columbus RibFest this weekend...great to eat with a cold lemonade while sitting on the lawn listening to Chuck Mangione and Larry Carter. (I've also heard the ribs were good,btw..a few national champions,etc. They estimate a half million showed up..most of whom spent their time waiting in the HUGE lines. An interesting thing..Cincinnati had two booths there..Montgomery and Burbank. Montgomery was as packed as the rest but Burbank had one of the smallest lines of any rib booth there. --------------------------------------------------------- Refd:3940 kbowdler@tso.cin.ix.net 07/20/98 21:00 77/4 3939 Subject: Re: grillout today They should do something like that here in CIncinnati! MMmmmmmmm. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/22/98 12:04 816/11 Subject: pineapple upside down cake in a minute I wanted to throw together a dessert for some people who are going to eat here later. I went to IGA and picked up an IGA cake mix (yellow cake). I bought a cheapie can of pineapple. I drained the pineapple to use the juice in place of the water, and added two eggs as per instructed. I melted a stick of butter, threw it around the bottom of the pan, added some brown sugar, put the pineapple pieces in with cherries in the center and had the thing in the oven in 4 minutes flat. The reason I am telling you about this recipe--usually I like name brand mixes, but in this case there is a lot of flavor because of the juice. The thing in a nut shell--you don't even add any oil to the IGA mix, just the pineapple juice and enough water to make 1 1/3 c. and two eggs. It is always a treat, too. Mary Curtis --------------------------------------------------------- Refd:3942 becks@tso.cin.ix.net 07/23/98 00:29 435/8 3941 Subject: Re: pineapple upside down cake in a minute Mary, I used to follow a recipe for pineapple upside down cake, but I do it this way all the time now! Isn't it easy? I like to use white cake mix, but I use whole eggs (not just the whites) and also use the juice, like you did. Also, I use crushed pineapple, so there's pineapple on top of every bit of it and just add cherries in a design (usually ensuring everying is going to get a cherry.) This is making me hungry. Becky --------------------------------------------------------- Refd:3943 becks@tso.cin.ix.net 07/23/98 00:30 55/3 3942 Subject: Re: pineapple upside down cake in a minute that's supposed to be "everyONE" Sorry. Becky --------------------------------------------------------- Refd:3944 kstrom@tso.cin.ix.net 07/23/98 09:04 137/3 3943 Subject: Re: pineapple upside down cake in a minute This recipe sounds yummy--thanks! Now, a few more details--how much butter and how much brown sugar? Also, light or dark? Kristina --------------------------------------------------------- Refd:3945 mcurtis@tso.cin.ix.net 07/23/98 09:22 892/12 3944 Subject: Re: pineapple upside down cake in a minute I used dark this time (it really doesn't matter which you use.) I think I like the light better maybe that is what I am familiar with. I usually melt a stick of butter (you can use a little less, and sprinkle "about" 3/4 c. brown sugar in the bottom. As Becky does, I think I will use the crushed pineapple the next time I make this cake. The rings are harder to deal with. While I have always used them there is no rule you can't change the rules. You can use this same recipe for peach upside down cake. In the old days people would melt butter in a cast iron skillet and make it in that. If you didn't want to use a scratch recipe you could use one of those boxes that make up half a cake (oh you know the mix I mean). Most important, though is to keep a big jar of cherries around for color and some Cool Whip topping which is not necessary, but certainly nice. Mary Curtis --------------------------------------------------------- abate@tso.cin.ix.net 07/24/98 19:35 391/13 Subject: Greetings From the Team Leader Hi! I just wanted to formally introduce myself. I have been designated as the Team Leader of the recipe board by the administration of TSO. I am here to help out and make sure everything is running smoothly. I can act as your conduit to the administration. This area is run so smoothly by Mary, I doubt that I will ever be called into action. Back to the fun, Anne Anne K. Abate --------------------------------------------------------- Refd:3947 kstrom@tso.cin.ix.net 07/24/98 22:48 221/4 3946 Subject: Re: Greetings From the Team Leader Hey Anne, while you're hanging around, you might just want to try some of the recipes! You're right, this is one of the best boards in TSOland. I don't think we have even ever had any food fights here . Kristina --------------------------------------------------------- Refd:3948 fidelis@tso.cin.ix.net 07/25/98 22:54 111/2 3947 Subject: Re: Greetings From the Team Leader Hey Kristina! Don't your remember the time I threw the pie at you? You ducked and I missed you. :-) Lou --------------------------------------------------------- Refd:3949 kstrom@tso.cin.ix.net 07/25/98 23:30 333/6 3948 Subject: Re: Greetings From the Team Leader But Lou, don't you remember that you did that just to show me how indestructible your pie crust recipe is? Darn thing sailed past me (I could hear the buzz in my ears) and landed on the table perfectly, ready for you to slice and serve. Yummy...still licking my lips with that memory. :-) Indeed, and , Kristina --------------------------------------------------------- Refd:3953 mcurtis@tso.cin.ix.net 07/26/98 11:43 1559/21 Subject: pie in the face Did I ever tell you all how I stopped my family from complaining about food? Stop me if I told you this story. When my kids were little just beginning school we were having Sunday dinner. I worked my fingers to the bones for that dinner. I really looked forward to it. I had made country fried steak, acorn squash, and some other dishes I don't remember. Well you never heard such groaning about this meal the squash word being the culprit. I sat there like a good sport and took it just wanting to enjoy my meal (it was a hard thing for a young woman to cook this meal remember?). Then came dessert. I got up to get the dessert. They asked me what it was. I told them key lime pie. My husband (who is really a treasure I swear) made the big mistake of saying Keyyyyy Lime Pie with that sort of ugh look. What's that? Another ugh look. I picked up the pie and said here's what it is. I placed it right in his face. Well even if he is the sweetest husband I was afraid I had overstepped my bounds. I left the room and went to my bedroom and locked the door. A while later there was a knock on the door. I let him in and he said they had been cleaning up the mess. And he was very sorry. Then he went on to tell me that my oldest child looked at him out of curiousity and said "Daddy was the pie good?" (It really was a beautiful pie, but I never got to taste it.) My family has never ever complained about anything cooked in this house again. Never once. Key lime pies still bring up memories of this monumental event. Mary Curtis --------------------------------------------------------- Refd:3952 mcurtis@tso.cin.ix.net 07/26/98 13:51 1264/34 Subject: Jicama Corn Relish Well I checked my mail, and indeed I did tell this key lime story before. I guess it's official now. I must be getting o-d. So here is a recipe to make up for my redundancy. I went to Don Pablo's the other day and had this as a relish. I tried to copy theirs and I think I improved on it 100%. Jicama Corn Relish 2 cups corn* cut off the cob 1 small jicama diced (about 2 cups) 1/2 red pepper diced (about 1/2 cup) 1/2 green pepper diced (about 1/2 cup) chopped cilantro 6 radishes finely sliced and cut into pieces salt and pepper to taste (preferably kosher salt and freshly ground pepper) Vinaigrette 1/2 c. fresh lime juice 1/4 c. olive oil fresh herbs sch as thyme sugar or honey to taste *The corn is easily cooked in the microwave (about 4 ears). Then allow it to cool. The silk and husk pull off very easily leaving no residue. To cut the corn, encircle it with a tea towel so it does not go where you don't want it to go. Combine the ingredients and add the dressing. Allow to sit at least 2 hours, but preferably overnight to allow the flavors to marry. Some people do not care for cilantro, but I would suggest you use at least a little as this is an integral part of the dish. All of these ingredients are approximate. Mary Curtis --------------------------------------------------------- fidelis@tso.cin.ix.net 07/28/98 18:21 70/1 3950 Subject: Re: pie in the face Mary, I have not heard that story. It made me chuckle. :-) Lou --------------------------------------------------------- fidelis@tso.cin.ix.net 07/28/98 18:23 12/1 3949 Subject: Re: Greetings From the Team Leader LOL! --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/29/98 18:48 679/25 Subject: taquitos I made these tonight: 2 lbs. chicken thighs, cooked in water, picked apart, and shredded. 1 jalapeno 1 can pinto beans, 1 can black beans salsa sour cream flour tortillas cheddar and monterey jack cheese, shredded put beans and chicken on one edge of a tortilla, roll up. stuff each end with more beans to keep intact. place each filled tortilla in a baking dish, seamside down. bake in a 350 degree oven for 15 - 20 minutes, or until the tops are just beginning to brown. cover with cheese and return to the oven for 1 minute, until melted. cover with salsa and sour cream. these were as good as an Mexican food I have had at a restaurant in a long time. krb --------------------------------------------------------- Refd:3955 mcurtis@tso.cin.ix.net 07/29/98 19:51 193/4 3954 Subject: Re: taquitos I wanted an easy dinner tonight. I thought about Mexican. It sounded complicated. I wish I had read your recipe before I went to the store. It sounds easy and uncomplicated Mary Curtis --------------------------------------------------------- Refd:3957 mcurtis@tso.cin.ix.net 07/29/98 19:56 395/6 Subject: tso in the news We may have some visitors on this list for a while. The Ky Post Extra article ran today. There is was "in one of the gardens surrounding my home". I feel as though I ought to be on PBS. Then they told about the Two cookbooks I had done (I better get busy on that second one,). It was a nice article-never-the-less. I appreciated the time and trouble that the author took. Mary Curtis --------------------------------------------------------- kbowdler@tso.cin.ix.net 07/29/98 22:56 228/6 3955 Subject: Re: taquitos It actually took a little time, what with the cooking of the chicken and then the shredding. If you can do that sometime when you have some leisure time and then assemble the rest later, it would be really efficient. krb --------------------------------------------------------- Refd:3958 mcurtis@tso.cin.ix.net 07/30/98 09:36 182/3 3957 Subject: Re: taquitos Actually, I don't mind boiling and shredding chicken. However I have six cans of beautiful white meat downstairs that I bought at Sam's. The rest would be simple. Mary Curtis --------------------------------------------------------- Refd:3959 kbowdler@tso.cin.ix.net 07/30/98 13:51 142/5 3958 Subject: Re: taquitos I have reservations over using canned chicken because the quality is never that high. What brand are they? Do you really like it? krb --------------------------------------------------------- Refd:3960 mcurtis@tso.cin.ix.net 07/30/98 17:13 113/3 3959 Subject: Re: taquitos I love it for some things, but I agree with you, that it might be too soft for a dish like this. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/30/98 17:15 527/7 Subject: turkey breast I don't know how much it is at the other stores, but I bought another of those frozen turkey breasts at Meijers today for 79 cents a pound. That is a 5-pound boneless turkey breast for way under $5.00. One pound of turkey breast in the deli can run that much. I am going to baste it with a little soy, some sherry and some herbs. I defrosted it in the microwave last time using the defrost cycle. I never had that on my former microwave. It defrosts things so nicely that it is almost the same as fresh. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/30/98 17:19 790/11 Subject: family reunion and homemade honeybaked ham Sunday all of these long-lost ancestors are coming to my house for a mini-family reunion. I will do all the cooking because I offered my home. I am going to make my recipe of tastes as good as honey baked ham (if I can find it). I tried to find a couple of butt end hams at Meijer's in Mason near my friend's house. Can you believe it? They don't stock those because they said they would never sell. That says the only thing they buy are those boneless hams that are 2/3 saline "not that there's anything wrong with that" as Jerry Seinfield would say. I used to use that type of ham until I had more time to cook and found the other to be less expensive and more satisfactory. Different strokes for different folks. Now I will have to shop around for my ham butts. Mary Curtis --------------------------------------------------------- dsteely@tso.cin.ix.net 07/31/98 19:25 182/3 Subject: Tofu I am not a regular user of this area and would appreciate someone helping me locate tofu recipes that I could print off. Thanks for any direction you could give me. Dee --------------------------------------------------------- Refd:3964 mcurtis@tso.cin.ix.net 07/31/98 20:39 855/12 3963 Subject: Re: Tofu Hi, Deanna . If you have access to www there is a web site that gives recipes for tofu. I will get it for you as soon as possible. There are not a lot of recipes on that site, but they have a book they will send. The recipes they do have are super. Also, feel free to add chunks of tofu to all kinds of dishes, whether it is a zuchinni, eggplant, tomato dish, or chicken noodle soup. Recent studies have shown that Japanese Women have almost no breast cancer and they believe it is because of there extensive diet of tofu. Also tofu is economical and easy and tasty. In the meantime, if you are not a regular user of tso you might want to look in the archives of this recipe list and you will find quite a few tofu recipes. Just start out at around 100. Not only will you find good tofu recipes, but there are many great recipes. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 07/31/98 21:02 847/21 Subject: tofu recipes You can set your browser at www.morinu.com and if you search through their sight they will provide some really good recipes as well as recipe offers. Here is one of my favorite tofu recipes. Egg-free salad 1 pkg. Mori-Nu silken Tofu (Firm 3 Tbs reduced fat soy mayonaise (I would use regular mayonaise or low-fat) 1/4 tsp each honey and tumeric 2 tsp pickle relish 1 tsp minced capers 1/8 tsp each salt and dry mustard 2 Tbsp minced onions (green and white parts) 2 Tbs minced celery 1/4 tsp dill weed 1/8 tsp black pepper Drain tofu:pat dry with paper towels. Grate tofu (as you would cheese) into a medium bowl. In a smaller bowl mix mayo with honey, salt turmeric. Add tofu. Mix in remaining ingredients. Refrigerate 30 minutes. Makes 4 servings. (I serve egg salad on toast with mayonaise). I really like this dish. Mary Curtis --------------------------------------------------------- Refd:3966 kstrom@tso.cin.ix.net 07/31/98 23:19 153/3 3965 Subject: Re: tofu recipes This recipe, the faux egg salad, is *really* a good one. Fools everyone, and is better for you. I first tasted it at a wedding reception. Kristina --------------------------------------------------------- Refd:3968 mcurtis@tso.cin.ix.net 08/01/98 10:20 3186/64 Subject: honeybaked ham at home (a long recipe) Here is my recipe for honeybaked ham at home that I made yesterday for our big party tomorrow. This cooking method works well with the butt of a smoked bone in ham. Do not use the shank. (I bought two butts each 10 pounds because I am expecting a large group of people. It is equivalent to 1 whole ham. You can use one butt for a smaller group.) For a 12 to 15 pound ham you will need the following. A deep roasting pan, dutch oven or deep baking dish just big enough for the ham to fit into with enough room to let you turn it over. An ice pick. This is very important. If you don't have an ice pick use a hanger or giant nail or something similar. You want to puncture deeply. Maple syrup. I purchase mine at Sam's. It comes in a 32 ounce container and is a reasonable price. Dry mustard (Colemans about 2 tablespoons) Optional - Whole cloves to stick in the ham but not necessary Trim any skin off the ham, but leave some of the fat. less than 1/4 inch thickness. Score the fat down to the meat in a diamond or tic-tac-toe pattern. Take the ice pick and stab the ham all over, all over- a lot. Take the dry mustard and massage it into the ham. If you want the cloves stick as many as you want into the ham. Put the ham into the pot. Pour in the maple syrup until it comes up at least 1/2 way on the ham, a little more won't hurt, it won't be going to waste. Place the ham in a COLD oven and turn the temp control to 300 degrees. Set timer for 30 minutes. After 30 minutes and reduce heat to 250 and turn the ham over in the syrup. Continue cooking for 3 hours for a 12 pound ham and 30 minutes for 3ach 2 pounds over that, turning the ham every 30 minutes. This is a long slow method that will have good results. At the end of the baking time, remove ham from pot, allow to drain on a rack for 20 minutes then slice. Most of the salt will have been extracted and the meat will have absorbed some of the maple flavor. Strain the remaining liquid and freeze it. You can use it two more times. My note: Since I used two butts and a foil turkey roaster I tied the two together to make it like one big ham. I skewered the two together because i wanted the cut ends of the two butts to be put together. I covered any meat places with fat that had been cut off and I secured the fat with toothpicks. Because it was such a large amount I felt there was not enough maple syrup. I couldn't find a decent priced bottle locally and so I went to IGA and bought a big jar of honey. I supplemented the maple syrup with the jar of honey. Then I turned the thing again. Big mistake. The foil pan was not strong and some of the stuff spilled on the floor. From then on when I turned it I got help. That ham fat, honey, syrup sure does make the floor sticky. When the ham was finally done (it took a really long time because there were like 20 pounds), it was absolutely beautiful. I wrapped it good in foil and plastic and will take it out tomorrow at least 1 hour ahead of time to come to room temperature. This was a really long post, but there were a lot of instructions. Someday you may want to make this ham. I hope you enjoy it. Mary Curtis --------------------------------------------------------- dsteely@tso.cin.ix.net 08/01/98 12:43 126/4 3966 Subject: Thanks tofu I appreciate your helping me get started with the tofu. I am trying it for diet/health. I will try the www site. Deanna --------------------------------------------------------- dralston@tso.cin.ix.net 08/01/98 18:07 1869/61 Subject: Good Food Not exactly a recipe and not an advertisement but got this from a restaurant I ate at recently in Chicago (I can recommend it). Brought a card from the restaurant home that had their home page. It is a very nice home page and I also signed up for their e-mailing list. Just got the August offerings in e-mail and boy is my mouth watering ... I wanna go back!!! * * * * * * * * * * * * * * * * * * * * * * E T H N I C A M E R I C A N S P E C I A L T I E S H A W A I I A N S O U L F O O D A U G U S T 1 9 9 8 Wines that are particularly good with this month's specialties: 1997 Daniel Gehrs Pinot Blanc, Carmel Vineyard, Monterey $30 / $7.25 glass 1997 Andrew Murray Roussanne, Santa Barbara County $48 1995 Biale Zinfandel, Two Vineyards, Napa $50 S T A R T E R S Traditional Ahi Poke: 8.95 Tuna Tartar with Macadamia Nuts, Sesame Seeds, Crisp Ogo and Tomato Miso Dressing Steamed Ginger Shrimp Dumplings 7.95 with Green Papaya Salad and Tamarind-Honey Sauce * Crispy Macadamia-Crusted Tofu 6.75 with Sesame Seed Slaw and Sweet Papaya Vinaigrette * Icy Southeast Asian-Spiced Summer Melon Soup 5.50 with Basil, Cilantro and Lime Hawaiian Forest Mushroom Soup 5.25 with Pork, Peanuts, Cabbage and Ginger M A I N C O U R S E S Pit-Smoked Kalua Pig 17.75 with Hoisin Glaze, Crusty Taro Root Cakes and Pohole Ferns * Buckwheat Noodles 15.75 with Teriaki-Glazed Summer Vegetables and Gingered Bean Sprouts Ti-Leaf-Steamed Moonfish "Lau Lau" 17.75 with Shiitake Mushrooms, Ginger and Lobster Curry Sauce Wood-Grilled Hawaiian Tuna 18.95 with Spicy Black Bean Sauce, Braised Mustard Greens and Mashed Sweet Potato Wood-Grilled Jumbo Shrimp 19.25 with Coconut-Pineapple Rice Pilaf and Curried Mango Butter * V E G E T A R I A N S E L E C T I O N Drew Goss Zinfandel http://www.zinfandelrestaurant.com --------------------------------------------------------- Refd:3970 kstrom@tso.cin.ix.net 08/01/98 22:44 219/4 3969 Subject: Re: Good Food Where in Chicago is this restaurant? Sounds great. Mike is going to take me to Chicago for my 50th birthday in December. My favorite restaurant there is Shuckers, on Ohio, just a block off Michigan Ave. Kristina --------------------------------------------------------- Refd:3971 Refd:3973 kbowdler@tso.cin.ix.net 08/02/98 15:56 53/10 3970 Subject: Re: Good Food 50?!?!?!???? OMIGOSH!!!!!!! heehee! krb --------------------------------------------------------- Refd:3974 kbowdler@tso.cin.ix.net 08/02/98 19:41 763/23 Subject: shrimp last night I made these last night and they were the best shrimp I ever ate: juice of half a lemon twice as much olive oil as the lemon juice couple pinches of cayenne pepper couple tbsp. oregano 1 large clove garlic, minced couple shots of balsamic vinegar 1 tbsp. coarse freshly grated black pepper 1 lb. shrimp, peeled and deveined Combine ingredients except for shrimp. Mix well. Put shrimp into marinade and leave for about 5 minutes. Place shrimp on bamboo skewers that have been soaked in water. Place on a hot grill. Continually brush the remaining marinade over the shrimp while they cook. Turn after about 2 minutes. When shrimp are pink, they are done. I placed these over a Greek salad I had prepared, with feta cheese, etc. It was so good. krb --------------------------------------------------------- dralston@tso.cin.ix.net 08/03/98 11:46 884/18 3970 Subject: Re: Good Food > Where in Chicago is this restaurant? Sounds great. Mike is going to take > me to Chicago for my 50th birthday in December. My favorite restaurant > there is Shuckers, on Ohio, just a block off Michigan Ave. Kristina It is at 59 W Grand Avenue (312) 527-1818 We stayed at the Marriott and it was maybe 4 blocks from there. There is also a popular Italian restaurant about a half block away from Zinfandels called Maggianos. HUGE portions and I mean HUGE and I am a big guy. I had a salad that could have been the whole meal. And a 1/2 serving of pasta that was LARGE! Also nice conversation with our Sicilian waitress about Italian cuisine. Well, the third night we had to visit the home of Chicago Deep Dish Pizza which is also nearby. Pizzeria Uno!!!! When I attended Loyola University in the 60's (yeah Kevin, 60's) it was a regular hangout after class. DAve --------------------------------------------------------- dralston@tso.cin.ix.net 08/03/98 11:47 97/5 3971 Subject: Re: Good Food > 50?!?!?!???? OMIGOSH!!!!!!! Easy, Kevin. She is approaching it. I remember it! DAve --------------------------------------------------------- rwhitney@tso.cin.ix.net 08/03/98 12:20 756/12 Subject: Bed & Breakfast food We just returned from vacation and stayed at a wonderful B&B in Carlisle, PA (Pheasnt Field Inn). I bought the PA B&B Ass'n Cookbook - the recipes for breakfast foods are wonderful and many can be prepared the night before; the muffins look great too. I will post as we try them here if any are as good as they sound. While there we had what was such a nice breakfast and so simple - maybe you all have known about this but it was a first for us - she called it "stuffed French toast" and it was just French toast triangles, folded over with cream cheese in the middle (and then topped with syrup of course.) The warm soft melted cream chesse in the middle of the toast was just so good. I am sure there could be lots of variations on this theme. --------------------------------------------------------- sallen@tso.cin.ix.net 08/06/98 19:53 961/18 Subject: Corn bake I am going to make this recipe for a carry-in dinner this weekend. I had it at a family reunion this spring and enjoyed it. 1/2 cup margarine 17 oz. can of creamed corn can of regular corn kernels 8 1/2 oz. Jiffy corn bread mix 2 eggs, slightly beaten 1 cup sour cream 1 to 1 1/2 cups sharp cheddar cheese, grated Pour the melted margarine or butter into a 9 x 13 baking dish. Add both cans of corn, including liquid. Sprinkle the corn bread mix over the corn using a fork to roughly mix it. Add the slightly beaten eggs again mixing right in the baking pan. Spoon the sour cream over the mixture again using the fork to roughly distribute it. Mix 1/2 cup of grated cheese into the batter. Top the dish with remaining cheese and bake at 350 degrees for 35-45 minutes. Don't try to get the batter too smooth. It comes out sort of like a marble cake with the sour cream dragged irregularly through it. Delicious and easy. Sara --------------------------------------------------------- Refd:3977 rwhitney@tso.cin.ix.net 08/06/98 22:40 134/2 3976 Subject: Re: Corn bake Sara - it sounds delicious, and I love easy recipes like that! I wonder if you could make it lower-cal by using fake sour cream? --------------------------------------------------------- Refd:3978 kstrom@tso.cin.ix.net 08/06/98 23:56 505/9 3977 Subject: Re: Corn bake Also, I was wondering whether this dish, when served, was like corn pudding, or cornbread, or somewhere in between. Sure does sound good though. In re Jiffy products (cornbread, biscuit and cake mixes), I am a life long fan because of my mom. Before my Dad climbed high enough on the corporate ladder for her to afford the more expensive mixes (then later having a weekly order at a top notch bakery), she worked magic with that brand. And to this day they are still so resonably priced. Kristina --------------------------------------------------------- sallen@tso.cin.ix.net 08/07/98 00:02 253/7 Subject: Re: Corn bake I think that low cal sour cream would work fine. I sometimes use that in other casseroles. It doesn't have quite as much taste, but the texture is good. The consistency of the final product _is_ somewhere between cornbread and corn pudding. Sara --------------------------------------------------------- rwhitney@tso.cin.ix.net 08/07/98 23:15 629/9 Subject: Freezer/refrigerator died We noticed melting ice cream and called a repairman - the compressor is shot, after 12 years, and would cost almost $600 to fix - so we are buying a new refrigerator freezer. We were able to find one at Recker & Boerger on sale (scratch and dent sale) that could be delovered tomoroow. Question - if the meat was still pretty frozen solid, I'm pretty sure it is ok. But the veggies had started to get a little mushy but still mainly frozen with ice crystals - are they ok? My old (1965) Joy of Cooking says if there are ice crystals it is still ok - but the new Joy, which I love, says nothing about freezer power outages! --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/09/98 21:14 468/12 Subject: corn Interesting article in the Enquirer food section today.. They prepared ears of corn with five different methods of cooking, and microwaving was chosen the best way by a blind taste panel. Place 4 ears of husked corn in a baking dish with 1/4 cup of water and cover with plastic wrap. Pierce two holes in plastic and microwave on high for 11 minutes. Let it sit at least two minutes before serving. Sounds easy enough... I am going to try this this week. krb --------------------------------------------------------- Refd:3982 syl@tso.cin.ix.net 08/10/98 09:34 516/8 3981 Subject: Re: corn We used to grow some corn in our small garden. If we were preserving it, we would pick the corn, trim the stalk end back, the excess silk and husks and put about 4 in a freezer baggie and pop right into the freezer. When we were ready to cook it, we'd put it into the microwave in the husks and cook for about 7 minutes on high. Using this method, when cooked, the cornsilk slides right out from between the kernals and the natural moisture from the husks makes it perfect. The corn tasted like fresh picked. --------------------------------------------------------- kstrom@tso.cin.ix.net 08/13/98 22:55 599/9 Subject: TOMATOES!!! I just came over here from the garden board, where I reported the best crop I have had in years. Now, question is, what do I do with them? Leslie over on garden suggested freezing and salsa. Freeze them whole? HELP!!! I am inundated. They are *so* good, and I need to do something. Everyone I know who grows tomatoes is having a good year too, so giving them away is not an option. The crop is too small for selling. What I would like is a *really* good marinara sauce recipe, I think, as well as whether tomatoes can just be frozen right off the vine (like the cherry variety. Kristina --------------------------------------------------------- Refd:3984 brutus@tso.cin.ix.net 08/14/98 09:13 246/4 3983 Subject: Re: TOMATOES!!! The easiest thing to do is to freeze the tomatoes. All you do is remove the skins (chop the tomatoes if you wish) pack therm sp them in freezer bags and freeze. When January hits you can use them to make chili, salsa, marinara jambalaya etc. --------------------------------------------------------- Refd:3985 kbowdler@tso.cin.ix.net 08/14/98 09:53 136/5 3984 Subject: Re: TOMATOES!!! OR you could bring some to the Oktoberfest I will be working at where you met me that one time and share them with me! krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/14/98 10:51 1159/22 Subject: Thai Shrimp Coconut Soup Recipe While visiting in Reston, Va. this week we were able to sneak away from the kids and go to a Thai Restaurant without them and their preconceived notions. We have become very nervy in the last few years and are not afraid to tell a server that we are going to split something (they can always say no). In this case we wanted to taste the soup and one bowl would be enough for both of us to taste it. Well it was fabulous. I am going to try to replicate it this lunchtime. The server helped me out with suggestions. We thought for sure it had lots of lemon in it, but it was ground lemon grass. Here are the ingredients. I am not going to guess at amounts at this time. I have to make it first. Fish stock ground up lemon grass coconut milk juice of one lime if available or substitute lemon (lime is best) After simmering the ingredients together add a few beautiful cleaned shrimp and heat through until pink. Mary Curtis My note: If coconut milk is not available, I think it would be acceptable to add coconut from a can and then strain. If you were to do that you would not have to grind up the lemon grass, you could just chop it coarsely. --------------------------------------------------------- Refd:3987 kbowdler@tso.cin.ix.net 08/14/98 12:00 177/6 3986 Subject: Re: Thai Shrimp Coconut Soup Recipe I LOVE the hot and sour soup at The Teak Thai restaurant in Mt. Adams. It has huge shrimp, lemongrass, and kaffir lime leaves. If you like shrimp you should try it. krb --------------------------------------------------------- Refd:3988 mcurtis@tso.cin.ix.net 08/14/98 13:55 428/6 3987 Subject: Re: Thai Shrimp Coconut Soup Recipe I think, better still, is just to try that restaurant. Is that the restaurant that is on the corner down from the garage--the restaurant that has a new owner every year? I like that spot. It even has parking across the street. I have no idea why they never can make a go of it. Thai food is wonderful. I know how they make the sour of that soup, or at least I can guess, but I wonder what makes the sweet. Mary Curtis --------------------------------------------------------- Refd:3989 kbowdler@tso.cin.ix.net 08/14/98 14:08 552/10 3988 Subject: Re: Thai Shrimp Coconut Soup Recipe The Teak does have parking across the street, but it is not "down" from anything that I can tell. It sits up kind of high on the street. It is two doors down from Petersen's Cafe. THey have wonderful food. A friend of mine who has eaten at almost every Thai place in town says that the Teak has the best food. I like that you can get every dish and tell them a number from 0 - 10 to indicate how much heat you want. The first time I ate there I ordered a "6." The waitress made sure I was ok with hot food. It was hot, but not too hot. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/15/98 11:10 994/26 Subject: Thai Shrimp Coconut Soup REcipe Well, we went to Saigon Market and bought the coconut milk and the lemon grass and the box of soup to make fish stock. It ran around $3.50 for all my groceries. I also bought a bag of frozen fish heads in the market to try and make my own fish stock. I covered the heads with water and added the usual, celery, carrots, and onion--no salt as I would salt later. Well it was a good thing I had bought these because we lost the bag from the Saigon Market. So I had to start from ground zero to make my soup. Mary's Shrimp Coconut Soup Recipe Fish Stock (about 3 cups depending on the strength) 1 can coconut milk (Thai) lemon pepper 2 fresh limes 1 tsp ground ginger 8 medium shrimp 1 small tomato salt Combine the coconut milk and fish stock. Heat till simmering. Add lemon pepper to taste (we used about 1 Tbs), add the lime juice. Heat for about 5 minutes. Add the shelled and cleaned shrimp and the tomato which has been seeded and cut into small pieces. Add salt to taste. --------------------------------------------------------- kstrom@tso.cin.ix.net 08/15/98 13:14 850/21 Subject: Sarah Chase's Escalloped Tomatoes My friend Weymouth in San Franciso sent me this recipe...simple, and dynamite. 4 T extra virgin olive oil 2 C french bread, cubed 16 ripe plum tomatoes, skinned and cubed 1 T sugar salt and pepper to taste 1/2 cup of shredded basil (chiffonade, if you want to talk fancy ) 2 T Parmesan Preheat oven to 150F. Saute all the bread in half the oil for 5-7 minutes until nicely browned. Add tomatoes and basil. Sprinkle sugar. Cook and stir for 5 minutes. Add salt and pepper. Transfer to casserole dish. Add Parmesan cheese and the rest of the oil. Bake 35 minutes or until brown. Weym advised to "fiddle" with this recipe, and he was correct. Adding some chopped garlic while sauteeing the bread really made this dish special. A little more sugar, a little less basil... voila! A good, simple, and quite elegant side dish. Kristina --------------------------------------------------------- Refd:3992 kstrom@tso.cin.ix.net 08/15/98 13:17 114/3 3991 Subject: Re: Sarah Chase's Escalloped Tomatoes OOPS I meant 350F. Wonder how that typo happened. Also, my oven is "slow" so I baked this at 375F. Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 08/16/98 19:13 569/16 Subject: In the Enquirer today/Taste Section There was a plea for taste testers. Deadling is August 31. If you're interested you're supposed to write in 25 words or less why you would do good at this job. Post cards or faxes only. Send to: Taste Team The Enquirer 312 Elm St. Cincinnati, OH 45202 or fax to 768-8330 This sort of thing is not my cup of tea, but when I read it I thought of some of the people here who are *so* open about trying new things, and generous about sharing their experiences, for which I am grateful. Hey Kevin, hey Mary--y'all would be great at this, just to name two. Kristina --------------------------------------------------------- Refd:3994 kit@tso.cin.ix.net 08/17/98 12:33 940/35 Subject: Gazpacho Twenty-five years ago I went to Majorca, Spain and tasted gazpacho for the first time. I loved it so much that I got the recipe from the waiter who spoke very little English. Here's what he told me: Gazpacho pepino (cucumber) pimento tomate garlic onion oil vinegre salt bread Put all the ingredients in a processor and puree until smooth. Then chop some more of the above vegetables to be served at the table to garnish the soup. It was served cold on a bed of ice. I ate this wonderful soup every night I was in Spain. My cousin gave me a quick version of Gazpacho...maybe not authentic but delicious. 1 large can of V-8 juice 1-2 small cucumbers chopped 1-2 small zucchini 1 large can of small black olives (drained) and whole vinegar or lemon to taste (1-2 tablespoons) chopped tomatoes, onion olive oil (optional) garlic (powder or minced fresh) Mix all the above and let chill over night in the refrigerator. Serve chilled. --------------------------------------------------------- Refd:3996 Refd:3997 mcurtis@tso.cin.ix.net 08/17/98 14:24 157/2 3995 Subject: Re: Gazpacho Why not use your recipe and substitute some of those abundant tomatoes that are sitting on your window sill. Save the V-8 juice for later. Mary Curtis --------------------------------------------------------- Refd:3998 mcurtis@tso.cin.ix.net 08/17/98 14:26 284/4 3995 Subject: Re: Gazpacho I think both recipes sound pretty good. The first one sounds really easy. I would substitute a roasted red pepper for the pimento if there are no pimentos in the house. I think that is all pimentos really are anyway--red peppers. Correct me if I'm wrong, someone. Mary Curtis --------------------------------------------------------- Refd:3999 kit@tso.cin.ix.net 08/17/98 15:53 647/12 3996 Subject: Re: Gazpacho I have made both recipes for gazpacho and the first one is more authentic. The second one is just easy and good. Oh...and I see I didn't mention that you are supposed to shred the raw zucchini in the second recipe. I put my tomatoes in late this year and they are all still green but this is a great way to use fresh tomatoes. I would skin them by putting them in boiling water for a minute or two then put them under cold water and peel. The skins come off very easily. I usually peel tomatoes when I serve them sliced with pesto. There are certain foods that are just better with tomatoes. Pesto is one of them. Fried eggplant is another. --------------------------------------------------------- kbowdler@tso.cin.ix.net 08/17/98 20:47 59/4 3997 Subject: Re: Gazpacho A pimento is a certain type of sweet red-pepper. krb --------------------------------------------------------- rwhitney@tso.cin.ix.net 08/20/98 17:38 364/6 Subject: Japanese restaurant in Erlanger? I think this was talked about on this board - there is a new very authentic Japanese restaurant in Erlanger, KY - or in KY at anyr ate - anyone remember what it's called? We have some Japanese visitors coming again, and thought that would be a nice place to take them. They willhave had their fill of American food at a Chicago trade show. Thanks! Rosemary --------------------------------------------------------- Refd:4001 kstrom@tso.cin.ix.net 08/20/98 18:34 229/4 4000 Subject: Re: Japanese restaurant in Erlanger? On this side of the river there is Osaka on Chester Road right near Glendale. The phone number is 771-4488. The sushi and sashimi is out of this world. Expect to pay Maisonette prices and walk away with no regrets. Kristina --------------------------------------------------------- Refd:4002 rwhitney@tso.cin.ix.net 08/20/98 18:41 155/2 4001 Subject: Re: Japanese restaurant in Erlanger? Thanks, Kristina - we have been to Osaka, but I thought there was a new, really authentic, place in KY - or maybe I am thinking of a new Korean place? --------------------------------------------------------- rwhitney@tso.cin.ix.net 08/20/98 19:09 192/3 Subject: Japanese restauranti in KY - Found it! I searched the archives of the Enquirer and Post on the Web, and it was reviewed. It is Matsu Ya in Florence, KY - and the chef came from Osaka. Thanks everyone for your input - Rosemary --------------------------------------------------------- Refd:4004 kstrom@tso.cin.ix.net 08/20/98 21:43 507/8 4003 Subject: Re: Japanese restauranti in KY - Found it! I am happy for you, but I say OH NO for me--that marvelous chef left that marvelous restaurant just down the road from me? Oh well... Kristina PS Osaka *is* sort of wierd, since it is in a spanish style building. I just liked the chef, and going there with Japanese friends, or Japanese speaking people on very rare occasions. Rosemary, please do let us know how your visit goes. Are your guests staying with you, or if not are you having them for dinner? If the latter, what do you plan to serve? --------------------------------------------------------- Refd:4005 kbowdler@tso.cin.ix.net 08/21/98 17:33 137/11 4004 Subject: Re: Japanese restauranti in KY - Found it! "or if not are you having them for dinner?" Do we have any recipes for people on this board? Maybe some Soylent Green? krb --------------------------------------------------------- Refd:4006 kstrom@tso.cin.ix.net 08/21/98 18:14 132/4 4005 Subject: Re: Japanese restauranti in KY - Found it! Kevin, You're so bad . Hey dude, did someone cook for you for your birthday, or did you go out for dinner? Kristina --------------------------------------------------------- Refd:4007 kbowdler@tso.cin.ix.net 08/21/98 23:43 244/8 4006 Subject: Re: Japanese restauranti in KY - Found it! We went to Olive Garden. I had a nice steak and some pretty good shrimp, and a bloody mary (they are really impressive at the OG, and an Italian margarita). Then I went home and laid on the couch and held my stomach for awhile. krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/22/98 10:09 756/10 Subject: clay cookers If you are in the mood to try cooking a little differently consider a clay cooker. I wanted to buy one last year but I was too late. They were $15 at Tuesday Morning's. It is a good place to pick up a bargain once in a while. They get them in once a year and I was able to buy one yesterday. It is large and glazed. It would sell for $40 at regular price. If I don't like it I am not out too much money, but I think I will like it. Tonight we are going to put in a chicken and some vegetables and herbs from the garden. The principle is an old one, (they say it dates back to Roman times). You soak it in water for 15 minutes. While baking the water that is in the clay is discharged as steam. I will let you know how it works. Mary Curtis --------------------------------------------------------- Refd:4009 kstrom@tso.cin.ix.net 08/22/98 10:48 212/5 4008 Subject: Re: clay cookers Mary, I look forward to hearing your report. I think I have mentioned that I have not one, but two of these and have never tried them. Kristina PS They look pretty on the kitchen shelves though . --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/22/98 19:14 589/8 Subject: clay cookers The verdict is still out on the clay cooker. The dish was very, very tasty. I roasted a chicken with potatoes, onions, carrots and a lot of fresh herbs. It was very juicy and tender. However, I didn't take off the skin. We are pretty wierd about fat. When you vertical roast there is no problem because the fat drips off and you can peel off the skin. However with this method the vegetables are in the juice. I am going to refrigerate that juice and see how much fat there is. It could be there is not a problem. In the future I would definitely remove the skin. Mary Curtis --------------------------------------------------------- Refd:4012 mcurtis@tso.cin.ix.net 08/22/98 19:17 679/19 Subject: lemonade cake While in the car I heard the following recipe on the recipe. It sounded great. I threw it together in under 5 minutes and it is baking even as we speak. I think it is a great recipe. Lemonade Cake 1 box cake mix 1 6-oz can frozen lemonade 1 cup sour cream 1 3-oz pkg cream cheese 3 eggs Beat well and pour into greased bundt pan or loaf pans. Bake in a preheated oven at 350 until done. (If using loaf pans you may need to reduce the time. Actually since I have not done this cake before I will probably find that 30 minutes is not enough time to bake in a bundt pan. I'll give it the toothpick test.) Sprinkle powdered sugar on it when cool, and serve. Mary Curtis --------------------------------------------------------- Refd:4013 Refd:4015 becks@tso.cin.ix.net 08/22/98 21:23 642/14 4010 Subject: Re: clay cookers Years ago when microwaves were getting increasingly popular, I worked at Swallens and they had a lady come in and demonstrate the microwave on Saturdays. (I think if you bought a microwave you even got a free class, remember those days?) Anyway, the microwave lady at Swallen's Western Hills had a wonderful dish with chicken and rice she fixed in the clay cooker. I'm going to scrounge around and see if I can find that recipe. I finally got a clay cooker but haven't used it too often. Mary, you didn't mention if your recipe was in the regular oven (which I think from your description it must have been) or the microwave? Becky --------------------------------------------------------- Refd:4014 kbowdler@tso.cin.ix.net 08/22/98 22:15 159/7 4011 Subject: Re: lemonade cake Mary, thanks for the smile! I assume you meant "heard this recipe on the radio," not "heard this recipe on the recipe." Happens to ALL of us! :) krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 08/22/98 23:14 365/5 4012 Subject: Re: clay cookers No, you don't mean it! Are you telling me that a clay cooker can be used in the microwave? I used the oven and you have to use a hot oven, like 425 degrees. It heated the kitchen, but our air is going so much (sorry Kristina), that a little more heat won't hurt. I can stand the heat and don't have to get out of the kitchen (that was a joke). Mary Curtis --------------------------------------------------------- Refd:4017 mcurtis@tso.cin.ix.net 08/22/98 23:17 344/5 4011 Subject: Re: lemonade cake I stand corrected. I heard the recipe on the radio. Anyway I wanted to let you know that if you note this recipe, please make a note that it needs to be cooked 40 minutes. 30 minutes was nowhere near long enough. I think this would be good with a little lemon curd around it, or raspberry or blueberry sauce on the saucer. Mary Curtis --------------------------------------------------------- Refd:4016 kstrom@tso.cin.ix.net 08/22/98 23:36 524/8 4015 Subject: Re: lemonade cake Was this on Marilyn Harris's recipe show? Fun to listen to, and her column in the Enquirer is great. And Mary, not to worry about you cooking in a cool,cool chilled air kitchen, air conditioners *do* break. I was supposed to make my famous lasagna tonight for my family, but begged off. Gonna get up real eal\rly tomorrow and do all the cooking and just nuke at dinner time. Now I just heard the temp is going up to 92 tomorrow. What a time for an AC to shut down. Visions of igloos dance in my head..... Kristina --------------------------------------------------------- becks@tso.cin.ix.net 08/23/98 21:10 93/4 4014 Subject: Re: clay cookers Okay, I'll go look up the recipe. Yes clay cookers can be used in the microwave. Becky --------------------------------------------------------- Refd:4018 becks@tso.cin.ix.net 08/23/98 21:33 1212/32 4017 Subject: Re: clay cookers/recipe This says "From Betty Wagner - Microwave Demo Lady at Swallen's" This is also the recipe used in the cooking class Swallen's gave new microwave owners. Baked Chicken and Rice 1 cup long grain rice (uncooked) 1 teaspoon salt 1 teaspoon onion flakes 1 can golden mushroom soup 1 cup water 1-3/4 pound bone-in chicken breasts, cut in half 1. Combine all ingredients in water-soaked clay pot except chicken. 2. Place chicken over top of mixture. Cover with water-soaked lid. 3. Microwave 15 min. on high. Re-arrange chicken pieces. 4. Microwave for 28-30 minutes on simmer (maybe 30%?) or until rice and chicken are done. Let stand, covered, five minutes before serving. This is really good-tasting. I think Campbell's is the only brand that has the Golden mushroom soup. I'm going to have to make this and I think I'll use boneless skinless chicken breasts because I have them in the freezer already. My son is nine years old and he doesn't remember ever seeing the clay cooker, so it's been a while. I think I put a kitchen towel in the microwave under the clay pot because it got wet from the pot, kind of steamy in there. It will be hot when you get it out, so use thick hot pads. Becky --------------------------------------------------------- Refd:4019 Refd:4020 becks@tso.cin.ix.net 08/23/98 21:35 232/5 4018 Subject: Re: clay cookers/recipe I forgot to mention, this is supposed to serve "about six" servings. I suppose you would use six chicken breast halves if you followed the recipe. I will cut down on the time if I use boneless skinless chicken breasts. Becky --------------------------------------------------------- becks@tso.cin.ix.net 08/23/98 21:37 66/4 4018 Subject: Re: clay cookers/recipe The base of my clay pot is also glazed on the inside. Becky --------------------------------------------------------- Refd:4021 kstrom@tso.cin.ix.net 08/23/98 22:19 161/3 4020 Subject: Re: clay cookers/recipe I remember getting one of my clay pots that way, and from Swallens too--a Litton, I think. Never used it though. Will try the rcipe--sounds good. Kristina --------------------------------------------------------- Refd:4022 mcurtis@tso.cin.ix.net 08/23/98 23:05 738/10 4021 Subject: Re: clay cookers/recipe I'll try it too. I feel a lot better about using this cooker because my friend gave me an extra book that she had. It has a lot of take care instructions that I didn't know from the little piece of paper that came with my cooker. For example, you can clean the bottom glazed part in the dishwasher, but the top should only be rinsed clean. My friend especially likes to cook vegetables in her cooker. I think they would have to have a little moisture, but then that would defeat the purpose wouldn't it? I guess just as with any other cooking method it will take a little getting used to. The main purpose of going to this trouble according to the book is to get nicely cooked browned food with out adding any fat. Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 08/23/98 23:17 157/4 Subject: Speaking of new cooker type things I just bought something called a microwave pressure cooker. Does anyone have one of these? The documenation is minimal. It's a 2 quart model. Kristina --------------------------------------------------------- Refd:4024 mcurtis@tso.cin.ix.net 08/24/98 12:32 154/2 4023 Subject: Re: Speaking of new cooker type things I can't imagine why you would need a pressure cooker in a microwaver--isn't that the whole point of microwaving--to cook things quickly? Mary Curtis --------------------------------------------------------- kstrom@tso.cin.ix.net 09/02/98 12:19 357/6 Subject: Tomatoes/preserving them Last night, on a whim, I decided to dry some in my dehydrator. Worked like a charm.A tangy snack, like a tomato chip or whatever, for munching. The rest I put in freezer bags and froze to use later. Good thing about doing this is that they don't need to be packed in oil. I used mostly Romas, which have (acoording to my HO) the best flavor. Kristina --------------------------------------------------------- Refd:4026 kbowdler@tso.cin.ix.net 09/02/98 17:57 14/4 4025 Subject: Re: Tomatoes/preserving them HO? krb --------------------------------------------------------- Refd:4027 kstrom@tso.cin.ix.net 09/02/98 18:25 37/5 4026 Subject: Re: Tomatoes/preserving them >HO? > > >krb Humble Opinion --------------------------------------------------------- pjsteel@tso.cin.ix.net 09/04/98 09:51 147/2 Subject: microwave help my daughter will be leaving for college soon. She's looking for microwave recipes for anything so she can cook in the dorm. Can anyone help? --------------------------------------------------------- Refd:4036 rwhitney@tso.cin.ix.net 09/07/98 22:55 2138/41 Subject: Japanese breakfast recipe A friend gave me this - she said it was from Martha Stewart's magazine. I'm not a huge Martha fan but this really does sound good - better than the somewhat seaweedy stuff served for Japanese breakfasts in Japan somethimes - It's called Vegetable-Egg Donburi - I'll let you knowhow it turns out: (It would be nice for lunch too - and low-fat, low-sodium vegetarian!) 1 1/2 cups Japanese or sushi rice (You could use regular rice but it doesn' have the same sticky consistency - Japanese like rice that clumps together - probably easier to eat with chopsticks for one thing. I can't find it at Kroger - I get it at the Tokyo Market on Reading Rd in Evendale, but I'm sure Jungle Jim's must have it too) 2 large whole eggs 4 large egg whites Pinch of black pepper 6 shitake mushrooms, thinly sliced 10 snow peas 1 medium carrot, julienned 3 scallions, white parts cut into thin rounds and green parts cut into 1 1/2 inch lengths 1 1/2 cups homemade or low-sodium canned vegetable stock 1 1/2 teaspoons grated ginger 2 tablespoons low-sodium soy sauce 1 ounce radish sprouts (I couldn't find these) Olive-oil cooking spray 1. Place rice and 2 c. water in medium pan over high heat, bring to boil. Cover and reduce to simmer. Cook rice until water has been absorbed about 20 minutes. Remove from heat and set aside covered until ready to serve. 2. In medium bowl, whisk together lightly whole eggs, egg whites, and black pepper. Set aside. 3. Place a medium non-stick skillet over medium-high heat. When hot, spray with olive-oil cooking spray. Add mushrooms, saute until browned, 2 to 3 minutes. 4. Add snow peas, carrots, and all scallions to the skillet. Cook until snow peas turn bright green in color, about 1 minute. 5. Add the stock, ginger, and soy sauce to the skillet. Cook until the liquid has been reduced by half, about 6 minutes. Gently pour in the reserved egg mixture without stirring. Cover the skillet and cook until eggs have set, 4 to 5 minutes. 6. Divide the rice among 4 soup plates or bowls. Divide omelet into four servings; spoon omelet and any remaining broth over rice. Garnish with radish sprouts. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/08/98 11:54 418/6 Subject: picnic I have offered to bring an Italian Cream Cake to the picnic. There will be burgers provided, and I think they are going to be extra special thanks to Barbara. If anyone is not too busy, any food contributions would be appreciated such as cole slaw, baked beans, etc. Please do NOT feel obligated. If you think you will be in a mood to cook and like to cook for other people your dish will be most appreciated. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/08/98 12:05 1029/29 Subject: Curried Tofu with Spinach and Tomatoes Curried Tofu with Spinach and Tomatoes REcipe by The New Soy Cookbook, Lorna Sass 1 pound extra-firm tofu 1 cup onions coarsely chopped 1 cup water 1/4 cup mild curry paste--*see note 3 tbs coconut 3 large plum tomates cut into eighths 3/4 pound spinach coarsely chopped 1/3 cup chopped cilantro optional *The author recommends Patak's curry paste Cut the tofu into 1 inch cubes. Saute the onions until lightly browned, about 3 minutes. Add the water and blend in the curry paste and coconut. Stir in the tofu, making sure it all gets coated with the curry sauce. Stir in the tomatoes. Cover and cook over medium heat until the tomatoes are soft, about 5 minutes. If the mixture seems quite dry, stir in 1/4 cup water. Add the spinach and the cilantro (if you like). Serve the curry in bowls over steamed basmati rice with your favorite sweet mango chutney on the side. My Note: If you can't get to the store to get the curry paste, I would substitute curry powder, probably a couple of teaspoons. Mary Curtis --------------------------------------------------------- abate@tso.cin.ix.net 09/08/98 12:34 268/8 Subject: Cherry Tomatoes I have been having a lot of luck turning my bags full of cherry tomatoes into great sauce. I have to put it through a food mill to get rid of the seeds, but I look forward to not having to purchase canned tomato sauce for the rest of the winter. Comments? Anne --------------------------------------------------------- Refd:4033 kstrom@tso.cin.ix.net 09/08/98 18:31 131/4 4032 Subject: Re: Cherry Tomatoes Sounds great--recipe please? I *still* have tomatoes out the kazoo or whatever they say. Kristina PS Also preserving methods. --------------------------------------------------------- Refd:4035 becks@tso.cin.ix.net 09/09/98 00:24 592/14 Subject: seasonal delights I picked the green beans, cleaned and snapped them, then went to Biggs and bought a cottage ham and some new red-skinned potatoes. When back home, I chopped up the cottage ham and put it in the pressure cooker for 12 minutes. As soon as I got it started, I put on water for the corn. Took out the ham, most of it anyway, and put the chopped unpeeled potatoes in for about 8 minutes. Took them out and put the fresh green beans in for three minutes. Cooked the corn for about eight minutes and sliced the tomatoes and had what my kids call a "better than Thanksgiving" feast. Becky --------------------------------------------------------- abate@tso.cin.ix.net 09/09/98 18:34 135/4 4033 Subject: Re: Cherry Tomatoes So far, I have used two different recipes. One was from the "old" Joy the other was from the "new" Joy. I liked them both. Anne --------------------------------------------------------- wkut709@tso.cin.ix.net 09/10/98 22:29 313/7 4028 Subject: Re: microwave help "Hi PJ! our daughter just left for college too. She's not quite so ambitious about cooking anything more involved than microwave popcorn. What types of food are we talking about - easy basics or just anything that's not too involved? Let me know and I'll be glad to go thru all of my cook books for you. --------------------------------------------------------- Refd:4037 pjsteel@tso.cin.ix.net 09/11/98 09:13 148/2 4036 Subject: Re: microwave help For now, she just needs some basic things. She doesn't have much space in her dorm for storage, so the fewer ingredients, the better. Thanks! --------------------------------------------------------- birdlady@tso.cin.ix.net 09/11/98 10:32 322/5 Subject: microwave help My daughter will be moving to the college dorm on the 23rd of this month. There will be 3 other roommatess as well. Since I am the onlparent that lives here in town, I am sure they will all be asking what can they cook to eat in the micro. I, too, can use some help. Any suggestions would be appreciated. Thanks. Nina --------------------------------------------------------- Refd:4039 Refd:4044 syl@tso.cin.ix.net 09/12/98 09:00 402/9 4038 Subject: Re: microwave help Nina, I am not a big user of the microwave. Like most folks (I think) I use it mostly for warming foods and drinks and baking potatoes. I do use it to get foods preheated that are going into the oven. It gets them off to a quick start and can cut down on the regular oven time. Sorry that I do not have any good recipes for you.. hopefully someone will post some. I'd like to see them too! Syl --------------------------------------------------------- Refd:4040 kit@tso.cin.ix.net 09/12/98 09:32 1217/20 4039 Subject: Re: microwave help I have had a son in college who doesn't cook, but I'm not sure anyone cooks anything elaborate in the dorms. Certainly the best dish is the cassarole from home that Mom fixed! Other favorites are Ramen noodles, hot chocolate packets, cappaccino packets, and anything that needs hot water to fix. The refrigerators in dorms are small if they even have one, so usually they just keep drinks there...and leftovers from the cafeteria. If they have some milk and butter on hand, Lipton makes some instant meals of noodles or rice that you add water, milk and butter to, that are pretty tasty. Some canned foods might be useful too, like soups, spagetti, or beef stew. You might also think about what kinds of microwave dishes they'd need to cook their quick meals. I like a 2 quart pyrex measuring cup. It's big enough that there won't be boil overs with most packets and soups and it measures too. btw...when my son went to college, I followed the advice of experts on TV about getting plastic sweater boxes to slip under the bed for extra storage space. Unfortunately, he never remembered that it was there, so he came home at the end of the year with all the food I had so lovingly packed for him when he started! --------------------------------------------------------- kit@tso.cin.ix.net 09/12/98 10:12 1678/53 Subject: microwave rice dishes Rice is one food that I think cooks better in the micro than on the stove because it never burns. Basic White Rice recipe: Put 2 cups of water in a covered 2-quart casserole dish and cook for 5 minutes on full power in the micro to bring the water to a boil. Next add one cup of white rice and cook for 3 minutes on full power to return the mixture to a boil. Then cook for 15 minutes on 1/3 power (simmer). It's done! (optional - sprinkle of salt and a tablespoon of butter added at the beginning) --------------------------------------------------------------------------- Herbed Rice Add onion powder, garlic powder, dried parsely, herbal seasoning salt, 2 chicken boullion cubes to 2 cups of water. Then cook as in the recipe above. Curried Rice Add onion powder, garlic powder, ground ginger, and at least one teaspoon of curry powder, and 2 chicken boullion cubes to 2 cups of water. Then cook as in the basic rice recipe. Variations: In both the herbed and the curried rice recipes you can add already browned chicken breasts before microwaving. --------------------------------------------------------------------------- Rice Custard in the Microwave This is not an exact recipe but it seems to always work no matter what the proportions. 1-2 cups leftover cooked white rice 2 whole eggs 3/4 cup sugar 2 cups milk 1 teaspoon vanilla extract 1/2-3/4 cup raisons sprinkle of nutmeg Mix all the above ingredients except the nutmeg in a 2 quart casserole dish and place in a pyrex pan of hot water in the microwave (hot water bath). Sprinkle the nutmeg on top to give the custard a brown color on top. Cook in microwave at half power (50%) for 25 minutes. --------------------------------------------------------- Refd:4042 mcurtis@tso.cin.ix.net 09/12/98 13:16 542/8 4041 Subject: Re: microwave rice dishes Speaking of rice dishes. Last night we had our favorite fast food meal--beef stroganoff. One pound of shadow steaks or best quality sirloin sliced in strips. One medium onion. 1 big bottle of mushrooms. Once cup of low fat sour cream. 1 tbs butter. Slice the onions and sautee them in the butter which has been melted in a large skillet. Remove the onions when soft. Brown the meat quickly. Add the mushrooms, onions and sour cream and heat through. Do not cook long. Salt and pepper very well. Serve over rice. Mary Curtis --------------------------------------------------------- Refd:4043 syl@tso.cin.ix.net 09/12/98 20:46 102/2 4042 Subject: Re: microwave rice dishes Thanks.. although I was not looking for recipes, Kit and Mary have given a few really good ones.. --------------------------------------------------------- brutus@tso.cin.ix.net 09/14/98 08:21 13/1 4038 Subject: Re: microwave help 347-1111 --------------------------------------------------------- Refd:4045 kstrom@tso.cin.ix.net 09/14/98 18:14 544/8 4044 Subject: Re: microwave help LaRosa's has microwave recipes???!!!! GREAT! Seriously, though, what if her daughter is at OU or Kent or Harvard or Yale or somewhere out there? My daughters at OU do the simple things--potatoes, soup, mac 'n' cheese, beverages, that sort of thing. The rooms are so tiny that you can't stock too many staples in there. Times sure have changed. I remember making instant coffee in the middle of the night with hot tap water in the dorm. My roommate made the *best* grilled cheese sandwiches with her iron in the laundry room. Kristina --------------------------------------------------------- Refd:4046 pjsteel@tso.cin.ix.net 09/15/98 13:13 91/3 4045 Subject: Re: kstrom Potatoes? That sounds good. What did they do with potatoes? How did they fix them? --------------------------------------------------------- Refd:4048 mcurtis@tso.cin.ix.net 09/15/98 13:49 1103/15 Subject: potatoes in the microwave I want to let you in on the best kept secret ever. There used to be a restaurant in Kenton County. Unfortunately it did not have a good location and so it went out of business. They served food from Alligator Alley if you will (including alligator) In any event the thing that we went there for was awesome. A big baked potato topped with smoked whitefish salad. We never forgot how good it was. The other day we were at Kroger's Seafood Bar (not the best in town, but it was all that was there at the time.) Low and behold I spotted a plastic container of smoked whitefish salad. We took it home and zapped a couple of big potatoes in the microwave and topped them with this delicacy. It was fabulous--as good as the restaurant's. I tried to make the stuff a long time ago and had problems. This is wonderful. If is about 6 ounces or so. The next day I had it on rye bread as a sandwich. It is sort of like tuna salad, but with smoked whitefish. Baked potatoes are the best in a microwave, and a kid could pick up stuff from the salad bar and top the potato with that. Mary Curtis --------------------------------------------------------- Refd:4049 kstrom@tso.cin.ix.net 09/15/98 19:08 757/11 4046 Subject: Re: kstrom/Potatoes Potatoes are the *best* food available for "dormsters". Buy a bag of Idahos for a couple of bucks. Stock up on toppings--canned, usually. If a fridge is available the sky is the limit, what with cold cuts, frozen vegies and cheese. Tip for nuking spuds: prick with a fork on top side only. Zap for about 3-4 minutes. *The* key is to wrap in a paper towel afterwards for 2-3 minutes because the microwaves are still buzzing around in there. To split open, Make zigzag cuts on the top /\/\/\ with fork. Push the sides in. Spread on toppings and nuke for 30-40 more seconds, maybe more. Another way: cut spud in half to make two boats. Scoop out flesh. Mash up and mix with ingredients; put back in skin. Zap again. Yum, yum. Kristina --------------------------------------------------------- bstatman@tso.cin.ix.net 09/16/98 17:40 95/2 4047 Subject: Re: potatoes in the microwave Marx's Bagel Shops have great whitefish salad. I believe there is a location in Kentucky. --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/17/98 11:49 598/8 Subject: dorm food Please encourage your daughter to use her cafeteria coupon. Dorm rooms are not equipped for most cooking. Maybe heating up a piece of pizza at most. They will have rodents and roaches and maybe even food poisoning. I am not usually one to discourage cooking, but this is one time that I downplay it. We used to try to pop corn on the iron (by the way, popcorn is one thing good for the dorm), and one Christmas I took back a big jar of pickled herring and kept it out on the windowsill of my dorm. It was "home" food. This is a good time to let someone else cook for the kid. Mary Curtis --------------------------------------------------------- dralston@tso.cin.ix.net 09/20/98 09:15 641/17 Subject: DAve's Beer Cheese 1 lb. Velveeta cubed 6 oz. sharp chedder cubed 1-2 cloves garlic minced 2 shots wine 3/4 can beer Tobasco to taste All ingredients go into blender. Put wine in early and then add cheese and wine a bit at a time for good consistency. It can be a little thin as it will set up a bit when it is refrigerated. I prefer to serve it with a big round rye, hollowed, and using the hollowed out bread to dip and eventually the "bowl" if needed. In a pinch or if you run out of bread, I like to use Triscuits. I have not found that brand of beer or type of wine affects it a lot. A light colored wine gives it a somewhat better appearance. --------------------------------------------------------- steveo35@tso.cin.ix.net 09/20/98 10:19 376/11 Subject: Chemo Recipes My brother-in-law is in a very rough way, fighting lung cancer and taking chemo and radiation treatments. As is the case with people going through this, his appitite is gone. Does anyone have any recipes that might help? We're looking for nutritous, high calorie, meals-in-a-cup so to speak. Anything the consistency of a milkshake goes down the easiest. TIA, Steve --------------------------------------------------------- Refd:4053 mcurtis@tso.cin.ix.net 09/20/98 14:56 314/5 4052 Subject: Re: Chemo Recipes Steve, we will all be looking for recipes for you, but I suggest you go through the archives here. There are many great recipes. There is a miso soup recipe in these archives, that is so wonderfully nourishing and light. It is easy to drink. Heck the tofu might help. I will look for it, too. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 09/23/98 16:24 4037/108 Subject: chemo recipes and just plain good Here's some smoothie recipes that are healthy and tasty as well. From - Mon Jun 15 12:45:47 1998 Received: from lists1.best.com (root@lists1.best.com [206.86.8.15]) by enterprise.fuse.net (8.8.5/8.8.5) with ESMTP id VAA20445 for ; Sat, 13 Jun 1998 21:53:26 -0400 (EDT) Received: (from daemon@localhost) by lists1.best.com (8.8.8/8.8.BEST) id SAA24118 for eat-lf-errors@lists.best.com; Sat, 13 Jun 1998 18:20:35 -0700 (PDT) Message-Id: <199806140120.SAA24118@lists1.best.com> From: Kitpath Subject: elf: smoothies Date: Sat, 13 Jun 1998 17:20:50 -0700 BestServHost: lists.best.com MIME-Version: 1.0 Content-Type: text/plain; charset="us-ascii" Sender: eat-lf-errors@lists.best.com Errors-To: eat-lf-errors@lists.best.com To: eat-lf@lists.best.com X-Mozilla-Status: 0001 Content-Length: 3691 Here are two recipes from our Elf archive. Too many fiber foods like flaked coconut. But they give ideas on how to store and ideas on how to flavor with extracts or purees. These recipes - are lowfat - but you can fix that.... They suggest freezing the smoothie and allowing it to thaw en route. Or refrigerate; transport in cooler with ice. Or how about one of those jock mugs: wrap a tumbler in one of those chemical ice packs with velcro? Puddings are "liquid" food that feel heavy to the tongue - more satisfying. Tapioca, rice pudding, custard. Maybe layer or swirl some pureed fruit (not too acidic). * Exported from MasterCook * Prevention's Pacific Shakes and Smoothies Recipe By : Prevention Magazine Jan 1996: Kathleen Daelemans Serving Size : 1 Preparation Time :0:05 Categories : Pacific Trim Prevention "Prevention" Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- -- BANANA SMOOTHIE 1 banana -- frozen 1 tablespoon cocoa -- unsweetened skim milk -- to taste -- -- PINA COLADA SHAKE 1/2 banana -- frozen 1/4 cup pineapple chunks in juice 1/2 teaspoon coconut flakes skim milk -- to taste -- -- ALMOND JOY 1/4 cup frozen yogurt 1/2 teaspoon almonds -- crushed 1/2 teaspoon vanilla extract 1 teaspoon unsweetened cocoa powder 1/2 teaspoon coconut flakes 1. Whip some ingredients together in a blender until thick and creamy. 2. Stir in ingredients you want to recognize (like nuts). 3. Freeze. - - - - - - - - - - - - - - - - - - NOTES : "Comfort food - snack healthy. Be prepared: keep a supply refrigerated at home, at work, in a cooler in the car." * Exported from MasterCook * Fruit Smoothie #16, Fast Track Breakfast Recipe By : Prevention's Stop Dieting and Lose Weight Serving Size : 4 Preparation Time :0:06 Categories : Beverages Vegetarian Eat-Lf Mailing List 97-09 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces lowfat blueberry yogurt 1 1/4 cups skim milk 3/4 cup fresh blueberries 3 tablespoons nonfat dry milk powder 2 teaspoons honey INTRO - "This recipe makes several servings, so you can freeze any leftovers for other mornings. Just pack in single-serving containers to freeze, then allow to thaw overnight in the refrigerator. Stir well before drinking." VARY with strawberry, blackberry, etc. TO MAKE: In a blender, blend the yogurt, milk, berries, milk powder, and honey until smooth. Each 180 cals, 1.5 g fat (7%) 1g fiber, 7mg chol., 125 mg sodium. Prevention's Stop Dieting and Lose Weight, Edited by Mary Jo Plutt (Rodale Press: 1994)> --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/04/98 00:19 447/6 Subject: strange fruit chat Watching cooking shows, according Molly Kazan, the most consumed fruit in the world is mango. Can you believe that one? It can't be apples because they need a cool climate. I would have guessed bananas. I would have been wrong. In the same vein, I found out that a cousin to the mango is the cashew. It is a fruit. Imagine that! I recently saw that cashews are grown in some exotic country, but I can't remember which one. Mary Curtis --------------------------------------------------------- Refd:4056 kstrom@tso.cin.ix.net 10/04/98 12:27 238/5 4055 Subject: Re: strange fruit chat Mary, I saw that show too, one i watch faithfully every week. I think Molly Katzen is terrific. Another good show has just come on PBS--"Jewish Cooking in America", Sunday nights at 6:30 on CH48. Very educational. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/08/98 20:50 898/12 Subject: wonderful spices Today I was at my favorite spice store where I buy spices in bulk. I was ordering some ground allspice and mentioned that I wanted it preground because the whole would be too much trouble. The owner of the Mediterranean Store who knows a lot about spices recommended to me to put whole allspice in my pepper grinder along with whole black pepper. He told me it has a wonderful taste. Well I took his word for it. And he was right. I made fresh cooked carrots with butter, a little cream, a dash of lemon juice and this pepper allspice mixture freshly ground. Tonight I am so glad I have two pepper grinders. I will always keep one filled with allspice and pepper. Next time I will probably use the mixed pepper, that is red, white and black along with the allspice. These are the things that make cooking creative and wonderful--experimenting with new tastes and flavors. Mary Curtis --------------------------------------------------------- Refd:4058 mcurtis@tso.cin.ix.net 10/09/98 17:04 1703/23 4057 Subject: Re: wonderful spices You all must think I have nothing better to do than go to where they sell food products. Well, to tell you the truth, that is certainly our idea of a wonderful relaxing way to spend a free afternoon--I don't mean buying carts of food at Kroger's. Today I wanted to go to that bagel store and try to get the smoked whitefish salad that we talked about a few weeks ago. Remember, I told you it is the Most perfect topper for a big wonderful baked potato. Well, we went to Marx's Bagels in Roselawn and picked up a pint of it. I am not sue that it is any better than the one that we picked up at Kroger's Fish. They are pretty similar. I found a recipe to make my own. I will post it. It would sure be a heck of a lot cheaper than buying that at $8.95 a pint. Never-the-less while we were there we stopped at Patel's. Ahhhhh the wonderful exotic smells of that Indian Grocery. It is like visiting a foreign land. All the different beans and lentils are absolutely beautiful--and the spices--and I couldn't resist buying tamarind. I have no idea what to do with it. I will research it. (It was only $1.49 so I won't be out too much if it is not good.) If you like saffron, well, this is the place. And the fresh cilantro--oh it was beautiful. What can I say, some women like to shop for purses and shoes, and I like to buy spices. How very, very lucky I am that my husband enjoys this type of shopping as well. The buy of the day---cinnamon sticks. A great big bag of them for $3.99. If you price them at the supermarket you might get 6 of them for that price if you are lucky. Ethnic grocery stores are the place to save money on your food products, that's for sure. Mary Curtis --------------------------------------------------------- Refd:4060 mcurtis@tso.cin.ix.net 10/09/98 17:52 230/12 Subject: whitefish salad Whitefish salad (All measurements are to taste:) smoked white fish horseradish sour cream mayo- (fresh if you can make it) sour cream (just a tad less than the mayo salt and pepper to taste a little lemon juice. Mary Curtis --------------------------------------------------------- dralston@tso.cin.ix.net 10/10/98 16:37 670/14 4058 Subject: Re: wonderful spices > You all must think I have nothing better to do than go to where they sell > food products. Well, to tell you the truth, that is certainly our idea of Not really, Mary. I find it fascinating too. I enjoy hearing your food shopping adventures. I think I mentioned to you at the picnic that I had recently stopped in the Thai market in Roselawn on Reading Road. I forget the name but it used to be a nice Jewish deli. There is a Latin American market in Norwood on Reading Road near where I work but I have not been there in several years. And of course I know Jungle Jim's! A nice list of ethnic markets would be nice! Has one ever been done here? DAve --------------------------------------------------------- Refd:4061 mcurtis@tso.cin.ix.net 10/11/98 11:43 851/12 4060 Subject: Re: wonderful spices It will be easier to locate ethnic places now that we have a Yellow Pages that encompasses both Cincinnati and Northern Kentucky. I have been at the mercy of hearsay up until now--I sound pretty stupid when I go into an ethnic restaurant and ask them where they buy their supplies, but I have been known to do it. I did see a Jungle Jim delivery truck in Montgomery dropping off vegetables and whatever at a Chinese Restaurant by Charlie's Seafood (Not Oh Charlie's and I don't know if it's Charlie's--oh yes, I think it's Charlie's Crab or something like that. It, by the way is a great restaurant especially for the early bird special. It blows my mind that we don't more take advantage of the 4:00 - 6:30 ones. Now there's where a list would be good. What good restaurants have early bird specials? Maybe I'll look into that. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/13/98 09:33 755/19 Subject: jalapeno cornbread This one isn't from scratch, but it is wonderful. Jalapeno cornbread 1 box Jiffy cornbread mix 1 cup sour cream 1 egg about 3/4 cup milk 1 cup frozen corn 2 jalapenos with seeds removed and cut into tiny pieces. 2 Tbs butter melted Mix well together and bake at 350 for about 30 minutes. My note: I did not use a recipe for this and can only estimate how much milk to use. It works well. I melted the butter in a cast iron skillet and then poured the mixture into the skillet and baked the bread. If you don't have a cast iron skillet, maybe you have a Corning wear one. Otherwise, use a 9 inch cake pan and melt the butter first in the microwave. It is the fresh jalapenos that give the wonderful fresh taste to this cornbread. Mary Curtis --------------------------------------------------------- rapp@tso.cin.ix.net 10/14/98 20:02 89/2 Subject: France Just returned from 12 days in France. Now those people really take food *seriously!* --------------------------------------------------------- Refd:4064 mcurtis@tso.cin.ix.net 10/14/98 23:21 595/8 4063 Subject: Re: France How wonderful that you could do that. Tell us what you had to eat that must have been wonderful. When I was in Paris for only a few days I ate at an outdoor place and had a burger I think. After travelling for a long time a burger was a real treat. European beef tastes different than our beef. Must be the difference in their food-either grain or grass. I would give anyyyyything to be able to take that cooking class that is conducted in the basement of the Ritz (I guess they would call it the ground floor). Can you imagine what a wonderful experience that would be? Mary Curtis --------------------------------------------------------- Refd:4065 rapp@tso.cin.ix.net 10/15/98 13:51 55/1 4064 Subject: Re: France Mary, you went to France and ordered a hamburger?? --------------------------------------------------------- Refd:4066 mcurtis@tso.cin.ix.net 10/15/98 22:32 184/3 4065 Subject: Re: France Well, it was a long trip and I was starving for American food. On the subject of beef, it is amazing how different beef can taste in different parts of this country. Mary Curtis --------------------------------------------------------- Refd:4067 becks@tso.cin.ix.net 10/16/98 01:15 1527/31 4066 Subject: Re: beef tastes For years (over 15 years) my parents raised beef on their farm in Indiana. They bought three or four-day old calves, fed them milk replacement from bottles or nipple-buckets. Started them on corn as soon as possible. This corn they also raised each year on their farm. Always the same brand of seed. Of course, these beef all ate any hay/grass they wanted, but if corn is always available, who wants to eat grass when there is candy available, and to cattle, corn is like candy, they love it. Daddy would feed them all the corn they wanted until they reached the right weight (which is also hard to tell) but they would be huge and filled out. He then sold it to his customers, usually by the half. We got a half every year for over 15 years. Now, you would think.......Hey, I forgot to mention, he got the calves from the same farm each year. Black angus. Now, you would think with all these similarities, that the beef would taste the same. The similarity that was constant was that it was ALWAYS absolutely delicious. However, there were definite differences in the beef from year to year and we learned to tell the differences apart. This was not because the previous beef was then almost a year old in the freezer, this was because they each taste different. Mother and daddy, of course, had some butchered for themselves and their beef from a same year tasted different than our beef from that same year (unless we happened to have shared the same beef that year.) Rather interesting, isn't it? Becky --------------------------------------------------------- Refd:4068 mcurtis@tso.cin.ix.net 10/16/98 14:54 84/1 4067 Subject: Re: beef tastes Wow, I sure wish your Mom and Dad would sell me some of that beef. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/25/98 14:57 1590/41 Subject: Greek Dessert The Greeks sure do know how to make great desserts. Here is one of my favorites. Does anyone else have any good ideas for dessert this week? GALAKTOBOUREKO (FILO WITH CREAM FILLING) Title: GALAKTOBOUREKO (FILO WITH CREAM FILLING) Categories: Pastries, Greek, Desserts Yield: 2 servings -Middle Eastern Cooking Medium Syrup (see KATAIFI) 1 c Whipping cream 8 Egg yolks 1 T Vanilla extract 1 1/2 c Sugar 12 Filo pastry sheets (1/2 -lb) 6 c Warm milk 1/2 c Unsalted butter -clarified or marg. melted 6 T Cornstarch Prepare medium syrup and set aside to cool. Preheat oven to 350F. Lightly butter a 13x9x2 pan and set aside. Combine egg yolks and sugar in a 2-qt. saucepan. Beat until thickened and pale. Stir in warm milk alternately with cornstarch. Stir constantly over low heat until mixture simmers and begins to thicken. Remove from heat, stir in cream and vanilla. Stir until blended. Stack filo pastry sheets on a flat surface. Trim or fold to fit baking pan. Cover with plastic wrap to prevent drying out. Layer half the filo in pan, brushing each the butter. Pour cream mixture over layers. Top with remaining filo, brushing each with butter. Brush top sheet carefully. Lightly score in 2-inch diamonds or squares with a sharp knife but do not cut all the way through. Bake 40 to 50 minutes or until golden brown. Pour cooled syrup over warm pastry. Let stand until custard is set. Makes about 24 pieces. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 10/27/98 21:44 554/8 Subject: cooking and recipes Am I the only person cooking now days? Today I made the Greek dessert posted in 4069. I had phyllo dough left over. I tore it into shreds and put it into a greased Corning Ware 2 quart casserole. I added about 1/2 cup melted butter throughout. This I topped with a bunch of sliced apples, butter, cinnamon brown sugar and topped it with some old blueberry fatfree granola that was in the cupboard. I baked it at 350 for 45 minutes. Boy was it good with a little lowfat ice cream. It is really fun to let the creative juices flow. Mary Curtis --------------------------------------------------------- Refd:4075 mcurtis@tso.cin.ix.net 10/29/98 11:39 644/9 Subject: tomato soup I went to Findlay Market this morning when I was at Mediterranean Imports buying some spices that I needed. At Findlay I got to meet a new butcher since there were very very few people shopping. He is the veal man and I wanted bones. He had a tomato basil soup going a supplier had made from scratch. It was fabulous. Since fresh tomatoes are gone we can take any regular tomato soup and do what he did. He added lots of basil And cheese tortellini. It was wonderful. WE talked a lot about soup and he requested a beef barley soup. If you have a favorite soup please post it especially if it is a beef barley recipe. Mary Curtis --------------------------------------------------------- rapp@tso.cin.ix.net 10/31/98 14:35 67/1 Subject: Thanksgiving turkey Any suggestions on how to make one that is tasty and *moist?* --------------------------------------------------------- Refd:4073 Refd:4078 abate@tso.cin.ix.net 10/31/98 17:28 83/3 4072 Subject: Re: Thanksgiving turkey Have you tried cooking it "upside down"? That has always worked for me. Anne --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/02/98 23:16 1346/18 Subject: turkey I love to make Thanksgiving turkey. Here is the method I used last year. Use about 1 1/2 cups kosher salt for a medium sized turkey. Put the turkey in a container which will be large enough so that you can completely cover the bird with ice water, adding the salt and giving it a stir. Let the turkey remain in the brine in the refrigrator overnight. Next day rinse the turkey thoroughly to remove the salt, inside and out. Preheat the oven to 475 F. and start the turkey, breast side down. After 20 minutes, turn oven down to 300 F. After 1 1/2 hours, turn the turkey breast side up and continue roasting at 300 F., basting frequently until breast temperature reaches 153 F. Allow the turkey to rest at least 20 minutes before carving. I like to rub butter or oil all over the outside of the turkey, it helps seal in the juices I think. I also like to sprinkle some poultry seasoning on the guy both outside and inside. If you are wondering what to do to find a container big enough to hold him you can go to Big Lots and buy a $2.00 trash can which you can reuse. This whole method works great for me because I have an extra refrigerator, but if you don't I suppose you could use two or three very strong garbage bags which are tied at the top since you have to find room in the refrigerator somehow for the turkey. Mary Curtis --------------------------------------------------------- doss@tso.cin.ix.net 11/05/98 14:05 665/12 4070 Subject: Re: cooking and recipes No Mary you aren't the only cook. I love to cook too. Being a Weight Watcher though, I have to be especially careful. I got some great recipes from some of my meetings. One of my favorites is called "Low Calzones." I don't have the measurements. If anyone would like them, let me know and I'll get specifics. But basically, what I do is mix together ricotta cheese, mozzerella cheese, and a sprinkling of parmesan cheese ( I LOVE parmesan cheese!). I spread some tomato sauce (Not the spagetti sauce type. The reall thing) on some low-fat tortillas and cook them at 400 degrees for about ten minutes, wrapped in aluminum foil. Mmmmm!!!! Sandy --------------------------------------------------------- Refd:4076 Refd:4077 doss@tso.cin.ix.net 11/05/98 14:07 232/5 4075 Subject: Re: cooking and recipes Oh and for anyone that likes alittle meat in their calzones (No disrespect to anyone who follows kosher meals), you can slice up pieces of lean haam or whatever other meat you like and add it to the cheese mix. Sandy --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/05/98 15:57 102/2 4075 Subject: Re: cooking and recipes Hum, Sandy that does sound good. It might be good to add a little jalapeno as well. Mary Curtis --------------------------------------------------------- snewmark@tso.cin.ix.net 11/06/98 15:24 1095/18 4072 Subject: Re: Thanksgiving turkey(reply) I always use a fresh bird and follow this method that a good friend said she first saw years ago in the New York Times. I rinse the turkey well, stuff the cavity and set it upright on a rack in a roasting pan. Sprinkle the skin with salt, pepper (other things if you like). Then cut three layer thick cheese cloth into a square large enough to cover the entire bird. Take a bowl and place about a cup of oilve oil-maybe more- in it. Put in the square of cheese cloth until it is saturated fully. Carefully place the cheese cloth over the bird and tuck the sides in under the legs and breast. Cook for the required time, basting once or twice during the prolonged cooking. Remove from the oven and let it set for 10 -15 minutes. When you remove the cheesecloth you will have an evenly browned bird worthy of a magazine cover and perfect for a formal presentation at the table. In addition it will be moist, and the fresh taste can't be beat. My butcher (Sunshine Foods on Erie Avenue, and Obermeyers before) use a brand of fresh turkey called Bernards. They are always wonderful. --------------------------------------------------------- Refd:4079 kstrom@tso.cin.ix.net 11/06/98 17:11 214/5 4078 Subject: Re: Thanksgiving turkey(reply) Susan. That sounds *so* good. Do you cover the bird at all during cooking or the the cheesecloth suffice? I am definitely going to try that this year. And you are baking at what temperature? Kristina --------------------------------------------------------- Refd:4081 Refd:4094 mcurtis@tso.cin.ix.net 11/06/98 20:32 1945/46 Subject: soup FORWARDED FROM: /mail/mc/mcurtis(#8522) From:curtism@fuse.net * Exported from MasterCook * Tuscan Minestrone Soup Recipe By : Progresso Can of Cannellini (White Kidney Beans) Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 cup carrots -- sliced 1 cup onions -- chopped 1/2 cup celery -- chopped 2 cloves garlic -- minced 1 15-oz. can cannellini beans -- drained, rinsed 1 15-oz. can black beans -- drained, rinsed 1 14.5-oz. can chicken broth 1/2 teaspoon dried thyme leaves In 5-quart Dutch oven, heat oil over medium-high heat until hot. Add carrot, onions, celery, and garlic, cook 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in all remaining ingredients. Bring to a boil. Reduce heat to medium; simmer 10-to 12 minutes. Mary Curtis - - - - - - - - - - - - - - - - - - =0D=0A -----FORWARDER'S COMMENTS: I found this recipe on a can of canneloni beans. I posted it in haste because I was going to try it for dinner. Many people would like it exactly as it is. Whe it was finished I knew it needed more. I added a little marsala wine (any red wine would do) and I added some cayenne pepper. This should then be served topped with parmesan cheese. That alone would be good, but I had some meatballs left in the freezer from spring and so I took out a few and defrosted them, cut them in little pieces and put them in the soup. All in all it still didn't take much time. As I say many people would like this recipe as it was directly from the can. Mary Curtis P.S. I love to make soup of any kind. --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/06/98 20:51 310/4 4079 Subject: Re: Thanksgiving turkey(reply) Maybe it's my imagination, but we like the fresh turkey better, too. However, if you are in the mood for a bargain turkey and want to go with the frozen one, you can not go wrong cooking it in the plastic bag that comes in a box. It sort of steams for a long time and is wonderful and juicy. Mary Curtis --------------------------------------------------------- becks@tso.cin.ix.net 11/07/98 17:46 2148/41 Subject: angel food flat For some reason, I am having the worst of luck with angel food cakes from scratch. I can make meringue cookies and I know I am beating the egg whites just fine. My meringue cookies are great, so I know my egg whites and cream of tartar are okay. Today I used another new recipe, this one was from a cookbook from a group of church people. It was the only angel food cake recipe in four such cookbooks that I happen to own and I looked through them all today. I followed the directions completely. I sifted the flour and sugar together three times like it said. I beat the egg whites until soft peaks, then very slowly and gradually added the sugar and beat them until stiff peaks. Then I folded in the flour and sugar mixture (sifted), gradually, gently. It looked fine. I put the batter in the clean, oil-free angle food cake pan. It filled it about halfway, which is regular. I had the oven set at the temp specified in the recipe and it was preheated. I took out the top rack so it was sitting on the lower rack. I checked it once and it looked great, this was a check without opening the oven door. No loud bangs, bumps, or jumping kids, etc. When the timer rang, the angel food cake was less than 2" tall. THis made me rather aggravated and mad. I went out and when I was driving around I decided to try it again, only this time, instead of folding the flour mixture in, I was going to stir it in on the slow speed with the mixer. I have a kitchen aid mixture and used the wire whip to beat the egg whites. Repeated the whole process and this time set the speed on the slowest speed and gradually stired in the flour mixture. The results are identical to the first. I feel a failure at angel food. We used to always use Duncan Hines angel food two-step packet mix with good results but a couple of years ago P&G changed the DH angel food cake to a one-step mix and frankly, it tastes like baked egg whites. It is not good. Ever since then, I have been trying, without success, to make a tall airy fluffy tasty angel food cake. Does anyone have any ideas what I'm doing wrong? ANy help would be appreciated. Becky --------------------------------------------------------- Refd:4083 Refd:4091 mcurtis@tso.cin.ix.net 11/07/98 19:54 503/7 4082 Subject: Re: angel food flat Becky, I am working on your problem. First, I must note, many of those type cookbooks have inaccuracies. They are great cooks, but their recipes go from one to another to wind up in print. Second question, did you add cream of tartar? Third remark, were the eggs right out of the refrigerator or room temperature? Fourth question, were they really fresh or older eggs? All of these questions you didn't need for your wonderful cake, but that kind of a cake is really complicated. Mary Curtis --------------------------------------------------------- Refd:4084 becks@tso.cin.ix.net 11/07/98 21:48 3852/76 4083 Subject: Re: angel food flat Well, I thought I'd compare a *real* cook book recipe to the one from the book. It is almost the same recipe! However, the mixing directions are a little different. I'll give the recipe from the real cookbook and tell you the difference below: 1-1/2 cup egg whites 1-1/2 teaspoon cream of tartar 1/4 teaspoon salt 1-1/2 teaspoon vanilla 1/4 teaspoon almond 1 cup granulated sugar 1 cup cake flour 1-1/2 cup confectioner's sugar (this was the difference, the church book was 1-1/4 cup confectioner's sugar) Cookbook directions: Beat eggs whites with cream of tartar and salt until frothy. Add granulated sugar, two tablespoons at a time, beating continually until stiff peaks form. Then fold in flavorings. (Church book said add flavorings at the beginning, beat until soft peaks, then add sugar 2 T at a time beating until stiff peaks form.) Cookbook says: Stir together flour and confectioner's sugar. Sprinkle flour/sugar mixture *1/4 cup at a time* over meringue, folding in gently just until flour/sugar mixture disappears. (Church book says: Sift flour and confectioner's sugar together THREE TIMES, then sift one-four of total over meringue and then fold in gently. So the big difference is one-fourth cup or one-fourth of the total.) Both say bake in ungreased tube pan 30-35 minutes at 375 degrees. Now, this is the deal about the ingredients I used: I used Just Whites, a reconstituted egg white powder that I reconstituted myself. I followed the directions exactly and I have used them successfully in meringue cookies, etc. The powder dissolves best in slightly warm water so that is what I used. It still takes several minutes to dissolve and it was not in the least hot, hardly even lukewarm when I started beating them for the meringue. I followed the church book instructions completely both times, with the exception of slowly stirring in the flour-sugar mixture the second time, with the wire whip, instead of folding. Actually, the second cake is perhaps half an inch taller than the first one. It is VERY HEAVY, dense, like dense moist bread. The flavor is fine (I ate the top off of them, I love that part.) I first thought I had erred somehow on the folding process, that's why I decided to try it again. If anything, the slow stir with the wire whip had a slightly better result. The only difference in ingredients was the amount of confectioner's sugar, the church book being 1/4 cup less. I'd say the biggest difference between the church book and the real cook book is the fact that only 1/4 CUP of flour-sugar mix is stirred in at a time, where church book has one-fourth of total folded in at once. My cream of tartar is fresh, less than six months old. I hesitated to mention the use of the Just Whites product because there was a bit of flack when I mentioned them last time, from people who only buy their eggs from chickens raised on free-range farms, etc., and who would never eat a processed food. I really don't believe the eggs caused the problem because I have made terrific meringue cookies with them and they beat up wonderfully. They are, after all, REAL egg whites, just powdered form. Actually, that's what used by the cake mix manufacturers in their angel food cake mixes. I think bakeries actually buy frozen egg whites, not powdered. I can't believe it but I'm actually considering making another one, right now, with the real cook book recipe and directions. I think I'm a glutton for punishment, but really, I'd like a wonderful piece of angel food cake. (See, my goal is perfecting an angel food cake from scratch, at which time I want to perfect a CHOCOLATE angel food cake from scratch. Have you ever had one? It's like eating chocolate air.... they are divine!) Thanks for any thoughts or suggestions. Becky --------------------------------------------------------- Refd:4085 Refd:4086 Refd:4090 mcurtis@tso.cin.ix.net 11/07/98 22:02 193/4 4084 Subject: Re: angel food flat oh Becky, your cake sounds as though the angels themselselves made it. I am enthralled. Idon't know if you have a problem or not, but if you do, we will find out what it is. Mary Cutis --------------------------------------------------------- kstrom@tso.cin.ix.net 11/08/98 00:05 108/3 4084 Subject: Re: angel food flat Confectioner's sugar? Really? Try fine granulated. IMHO that's what I think the problem is. Kristina --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/08/98 11:21 1805/44 Subject: Golden Lam Butternut Squash I don't know if you have eaten at the Golden Lamb lately. Last time we were there I had this and tried to copy it at home. It was good but something was different. The something may have been the juice. I think I used orange juice. The recipe was in this Sunday Enquirer in the Chef's Secret Recipes. I sure was glad, because it is wonderful. * Exported from MasterCook * Golden Lamb Butternut Squash Recipe By : Cincinnati Enquirer-Chef's Secrets Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups butternut squash -- diced 1/4 cup butter 1 1/2 tablespoons butter 1 tablespoon brown sugar 1/4 teaspoon salt dash white pepper 1 apple -- sliced, unpeeled 1/2 cup apple cider 1/4 cup sugar Topping 1 cup corn flakes -- crushed coarsely 1/4 cup pecans -- chopped 1/4 cup brown sugar 2 tablespoons butter -- melted Boil cubed squash 10 minutes and drain. Stir hot squash with 1/4 cup butter, brown sugar, salt and pepper. Set aside in skillet, melt 1/2 tablespoons butter; add sliced apples, cider, and sugar. Cover and simmer over low heat until apples are barely tender about 5 minutes. Spread squash with apples in 3-quart casserole. Make topping by mixing cornflakes, pecans, brown sugar and melted butter. Sprinkle over squash and bake at 350 degrees 30 minutes - - - - - - - - - - - - - - - - - - Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/08/98 11:23 492/7 Subject: angel food flat Becky, I woke up thinking about your cake. I do love angel food cake and I think it is really hard to make. I will check with my cake lady tomorrow, but here's my guess-your oven may have been too hot, or you cooked that guy too long. Also you may have an easier time making this if you buy the meringue stuff (dried egg white). I bought mine at Fantasy and Frosting. I bet you have a similar place near your house. As I said, I will check with the cake lady tomorrow. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/08/98 17:11 197/3 4084 Subject: Re: angel food flat Wow, I just saw Kristina's post. I didn't even see that about the confectioner's sugar. IMHO she is way right. I don't think the confectioner's sugar would hold up to all that. Mary Curtis --------------------------------------------------------- snewmark@tso.cin.ix.net 11/08/98 18:12 309/9 4082 Subject: Re: angel food flat Two thoughts after reading your post: 1. Do you have a fine quality oven thermometer to test the accuracy of the temperature? This is often the problem with cake failures. 2. Why not use fresh egg whites? It would eliminate another set of processes that could go wrong. Good luck next time. --------------------------------------------------------- Refd:4092 becks@tso.cin.ix.net 11/08/98 23:24 1296/27 4091 Subject: Re: angel food flat This is angel food flat #3 I used a different recipe, from a Pillsbury cookbook, that I baked with success on 9-30-97. I know this recipe has worked for me before or I would not have written FANTASTIC in the margin beside it. It does not call for confectioner's sugar. I followed the recipe. I followed the careful step-by-step instructions for folding in the sugar-flour mixture. It looked great. Put in the oven and set the time and left the room, I didn't want to hover. My husband was near the oven and it was smelling good so I asked him to check the oven without opening the door, just turn the light on and look at it. He said it looked beautiful, about 1/2" above the edge of the pan, four minutes to go on the timer. I waited. The timer rang. I went to the oven. The cake was 2" tall. WHAT IS HAPPENING???? I am going to get an oven thermometer tomorrow and check my oven temperature. I think if I was folding it in wrong, it would not at one time have been 1/2" taller than the edge of the pan. I also think none of the ingredients are at fault, otherwise, how could it have gotten that high? It *must* be that the oven is too hot. Anyway, I cannot try again until I go buy more ingredients. Becky (who seems to be a real failure at angel-food-cake-baking) --------------------------------------------------------- Refd:4093 bhweil@tso.cin.ix.net 11/09/98 09:21 336/6 4092 Subject: Re: angel food flat Becky, I didnt realize what a good cook you are--of course I suspected it. You are a woman of many talents. I love to cook but since my husband is gone I dont do much of it anymore. As for all your problems with Angel food cake--I have always used the Duncan Hines mix and every one raves--I guess they dont know any better! Betty --------------------------------------------------------- Refd:4095 rapp@tso.cin.ix.net 11/09/98 18:21 93/5 4079 Subject: Re: Thanksgiving turkey(reply) >you are baking at what temperature? >Kristina And also, is it 20 min. per pound? --------------------------------------------------------- becks@tso.cin.ix.net 11/09/98 20:22 672/14 4093 Subject: Re: angel food flat I haven't had a chance to go out at all today, but my daughter Emily, who is now 16, decided SHE would try her hand at an angle food cake. We scraped together enough cake flour for one more cake. You know how teenagers have achieved great realms of wisdom on all subjects. In her kindness, she offered to have me watch her technique; which I graciously declined. She did accept my strategy of turning down the oven 25 degrees to see what happens with that. I had pretty much reached the conclusion it *must* be the temperature, but hadn't gotten a chance to check that yet. So, it's in the oven. We'll see. I'll be sure to let you all know the results. Becky --------------------------------------------------------- Refd:4096 becks@tso.cin.ix.net 11/09/98 22:10 740/18 4095 Subject: Re: angel food flat #4 Well, does the subject line say it all? My husband says this is getting kind of ridiculous, time and food wasted, etc. So, the too hot oven theory is apparently not correct. Okay, okay, I'll try REAL egg whites and believe me, I am calling that company tomorrow who guaruntees satisfaction with their powdered egg white product. My question, how come powdered egg whites work in the box mixes you buy at the store? How come they worked so well for my meringue cookies? Does anyone have a recipe that they have tested and it worked? Poor Emily. She tried. (If she had succeeded I would have never been able to forget it! :) But, I'd rather she had succeeded and I could be eating a piece of angel food cake right now.) Becky --------------------------------------------------------- Refd:4097 becks@tso.cin.ix.net 11/10/98 22:57 770/12 4096 Subject: Re: angel food flat #4 Are you all getting bored with my angel food cake saga? One of my friends said I need to get a life! :) Well, I talked to the egg white product company and they said their product is GREAT for angle food cakes. They said it is almost unheard of that anyone has had problems, but since I have had so many problems with just this can, it must be I got a "bad can" of their product. They are sending me recipes and a coupon for a new can. I had used this product before for meringue cookies, so if I cannot get it to work with angle food cake, we love meringue cookies. I went to the store and got real eggs, more cake flour, more almond flavoring, etc. Tomorrow is no school in our district, so I think we may try baking ANOTHER cake. We'll see, huh? Becky --------------------------------------------------------- Refd:4098 Refd:4099 snewmark@tso.cin.ix.net 11/11/98 00:39 360/7 4097 Subject: Re: angel food flat #4 Don't give up on the oven temperature theory. It could easily be too cool instead of too hot. The only way to know is to measure the interior temp at the heating point and five or ten minutes later to see if an even temperature is present. I know how frustrated you must feel and hope that you will soon report a successful product! I'll keep posted!! --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/11/98 23:12 779/11 4097 Subject: Re: angel food flat #4 Well, BEcky, I think it was the confectioner's sugar. I made a pound cake today from an internet recipe. It was a copycat Sarah Lee pound cake. Oh did it smell wonderful, and the dough tasted like food for gods. Instead of granulated sugar it called for confectioner's sugar. It only used 2 eggs. It was supposed to bake 60 minutes but it was like pudding at that time. I let it bake 10 more minutes and it was still like pudding. Now I will never know if it was because that sugar doesn't set up well, or if it needed more eggs. I do know that I won't use that recipe again. About a year or so ago I posted Martha Stewart's Pound CAke recipe. It was perfect. If anyone knows it I would appreciate it. But as for me I'm off to eat more pudding cake. Mary Curtis --------------------------------------------------------- Refd:4100 kstrom@tso.cin.ix.net 11/12/98 09:40 349/7 4099 Subject: Re: Martha Stewart's pound cake Mary, I did a search ( m.s ) of all the recipes here and there isn't one for Martha Stewart's pound cake. The only posts that even mention pound cake are 368, 1295, 3130, 3449, 3708 and of course your 4099, and this, 4100. Maybe you posted it to one of your lists? I sure would like the recipe--sounds great for the holidays. Kristina --------------------------------------------------------- Refd:4102 mcurtis@tso.cin.ix.net 11/12/98 13:56 4219/93 Subject: [Fwd: Armenian Stuffed Peppers] FORWARDED FROM: /mail/mc/mcurtis(#8524) From:curtism@fuse.net Message-ID: <364B2432.1035@fuse.net> Date: Thu, 12 Nov 1998 13:08:50 -0500 From: mary curtis Reply-To: curtism@fuse.net X-Mailer: Mozilla 3.01Gold (Win95; I) MIME-Version: 1.0 To: eat-l@listserv.vt.edu Subject: Armenian Stuffed Peppers Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit I teach English as a Second Language to a family from the former Soviet Union. They are Aremenian and are refugees from Azerbijan. Much of our English lesson today centers around cooking and recipes. Ophelial, the mother, grandmother, loves to cook. I teach her about American food, and she teaches me about her food. Today she was making stuffed peppers. I had some here at home. She and I had been to the produce market and they were on sale. I decided to adapt some of her recipe to some of mine and came up with what I consider to be the perfect recipe. The reason that I did not use ground beef from the store is because for the next two weeks I am taking meat out of my freezer each day and finding a use for the meat of the day whatever it is. Today I pulled out a chuck steak. Actually I prefer to chop my own beef in the food processor for many dishes as opposed to having the butcher grind it. That way I know exactly what I have. I hope you enjoy this recipe. The mint is definitely an Armenian touch. If you have any left in the yard please use it. Also it is not too late to pick it and dry it. Ophelia uses it all winter as an herb in many dishes. Mary Curtis * Exported from MasterCook * Armenian Stuffed Green Peppers Recipe By : Mary Curtis Serving Size : 1 Preparation Time :0:00 Categories : Beef, Veal And Lamb Middle Eastern Sauces And Salsas Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 4 large sweet peppers (red, green, or yellow) -- blanched 3/4 pound beef freshly ground* 1/2 large onion -- chopped 2 teaspoons fresh mint leaves -- cut up fine 2 cloves garlic -- minced 1 cup cooked rice chopped cilantro (optional) 1 teaspoon curry powder 1 teaspoon celery powder salt and pepper to taste dash cayenne pepper to taste if the curry sauce is mild 1 big dash worcestershire sauce 2 eggs -- lightly beaten sauce 1 cup tomato sauce 1 cup broth (vegetarian,or chicken, beef, etc) 2 tablespoons white vinegar 1 tablespoon sugar 2 teaspoons fresh mint leaves if available -- (or dried) 1. The Peppers - Clean the peppers well and trim off the top. Remove the seeds inside and remove veins so that the peppers look like a nice cup. Put the peppers in boiling water for five minutes to blanch and then drop them into ice water to stop the cooking immediately. 2. The Beef* - You may use freshly ground beef, or ground your own. I had a chuck steak in the freezer. I cut it into pieces and put it into the food processor to make my own (I prefer this to that ground by the butcher because it is more coarse). Heat the olive oli in a non-stick skillet, and then brown the beef, the onions and the garlic till the beef is pink. (Do not overcook). Add the eggs, the rice, the worchestershire sauce and the herbs and spices. (Cilantro is an acquired taste. My Armenian friend puts them in everything. You may or may not choose to add them depending on your taste.) 3. Pack the mixture into the peppers and sit them in an ovenproof sauce pan so the meat is at the top of the pan. 4. Combine all sauce ingredients and pour into the bottom of the pan. 5. Bake at 350 for 60 minutes. You may prepare these ahead of time or freeze them. - - - - - - - - - - - - - - - - - - -----FORWARDER'S COMMENTS: --------------------------------------------------------- doss@tso.cin.ix.net 11/12/98 15:26 396/9 4100 Subject: Angel Food Cake It's funny that you guys mention Angel Food Cake. Phantom hasn't ever told me how much he liked them. He bought one at the store last night and went on and on about how much he loves them (Didn't care much for the one at the store though). He doesn't read this area (Typical macho man!). That's why I found it so amusing. If Becky finds a way to make hers work, I may give it a try. Sandy --------------------------------------------------------- snewmark@tso.cin.ix.net 11/17/98 00:30 1085/29 Subject: A Very Good Pound Cake Here is a nice, reliable pound cake from Thoughts for Festive Foods. POUND CAKE MARY 1/2 pound butter - softened 1/2 pound margarine 1 pound XXXX sugar (you can use a 1 lb. box - I weigh the sugar) 6 eggs (2 whole and 8 whites works fine too) 1 pound of flour (either fill the box lightly or weigh the flour) 1 tsp. vanilla 1/2 tsp. almond extract Cream butter, margarine and sugar thoroughly - add eggs and beat until thoroughly blended. Sift flour (or sprinkle lightly) into creamed egg mixture. Add vanilla and almond extract. Combine thoroughly. Pour into a well buttered angel food pan. Bake in a preheated 350 oven for 1 hour and 10 - 15 minutes, or until cake draws away from the side of the pan. Cool on rack for 15 minutes - loosen sides with a knife and turn out onto a rack. NOTES: In my oven this cake takes from 1 hour and 5 minutes to 1 hour and 10 minutes I often make it in two loaf pans ( Bake an hour to an hour and 5 minutes) This cake freezes exceptionally well. It also travels well through the mail! I believe I read that it can be toasted too. --------------------------------------------------------- Refd:4104 kit@tso.cin.ix.net 11/17/98 09:05 558/18 4103 Subject: Re: A Very Good Pound Cake Here's my grandmother's pound cake recipe: 3 c. sugar 3 sticks of butter 3 c. flour 1/4 t. salt 5 large eggs 1 small can Pet milk (add water to make 1 cup) 2 T. vanilla (butter & nut flavor) Cream the butter, sugar and salt. Add eggs - one at a time. Add flour and milk alternately ending with flour. Fold in flavoring by hand. (Butter& Nut flavored vanilla is sometimes hard to find but if you can put your hands on it, it's delicious) Bake in a greased tube pan for 1 hour & 45 minutes at 325 degrees. Start in a cold oven. Remove from pan at once. --------------------------------------------------------- Refd:4105 doss@tso.cin.ix.net 11/21/98 11:52 128/6 4104 Subject: Re: A Very Good Pound Cake Pet milk? I'm not trying to be a smart alec or anything, honest! :) I'd never heard of pet milk before. What is it? Sandy --------------------------------------------------------- Refd:4106 kstrom@tso.cin.ix.net 11/21/98 11:56 147/3 4105 Subject: Re: A Very Good Pound Cake A brand of evaporated milk, if my memory serves me correctly. In this part of the country "Carnations" is the more familiar product. Kristina --------------------------------------------------------- Refd:4107 mcurtis@tso.cin.ix.net 11/21/98 15:19 114/2 4106 Subject: Re: A Very Good Pound Cake It is evaporated milk which is different from condensed milk which is sweetened evaporated milk. Mary Curtis --------------------------------------------------------- Refd:4108 kstrom@tso.cin.ix.net 11/21/98 17:44 364/6 4107 Subject: Re: A Very Good Pound Cake Carnation makes evaporated milk and low fat evaporated milk and also (I'm pretty sure) a sweetened condensed milk. I imagine the same is true of Pet. One thing about sweetened condensed milk is that it comes in "small" cans, but I don't know if evaporated does. And wow are those products different from each other--*definitely* not interchangeable. Kristina --------------------------------------------------------- Refd:4109 Refd:4117 kit@tso.cin.ix.net 11/22/98 09:40 870/14 4108 Subject: Re: A Very Good Pound Cake "Pet" milk is a brand name for evaporated milk. I'm not sure if it's still something that's sold or not. A number of my grandmother's recipes call for things that are not on the market anymore, but she was a great cook....born in 1887. The butter and nut flavored vanilla is even more obscure. If you can't find it, use regular vanilla or half vanilla and half almond extract. I should probably post her recipe for cinnamon cake to see if anybody can make it work. She used to whip these up on the spur of the moment for breakfast or dessert. After she died, I inherited her recipe box but the cinnamon cake never worked. Then my sisters tried and they had the same pitiful results....hard on the edges - uncooked in the middle. It's important to us to get this one right because her cinnamon cake could bring you back from the dead...just like her vegetable soup! --------------------------------------------------------- Refd:4118 kit@tso.cin.ix.net 11/22/98 09:58 377/17 Subject: Ma's Cinnamon Cake 2 c. flour - sifted 1 1/2 c. gran. sugar pinch of salt 1 c. milk 2 eggs 2 t. yeast powder Put in a greased pan - oven 350 degrees. Time 18 min. Do not overcook. Before putting in oven - over raw cake put 3/4 c. gran. sugar and lots of cinnamon. Put 3T butter (melted) on cake after it comes from the oven. (This is exactly how she has it written on her recipe card.) --------------------------------------------------------- Refd:4111 Refd:4112 Refd:4119 melmarsh@tso.cin.ix.net 11/22/98 19:59 597/13 4110 Subject: Re: Ma's Cinnamon Cake I suspect that she wrote "yeast powder" instead of "baking powder." Baking powder and yeast are both used to make baked goods rise, but yeast baking is usually a process in which the yeast is activated with warm water, the dough is allowed to rise, worked again, allowed to rise again before baking. None of these steps are included in this recipe as it is written. You might try making it with baking powder. If it does not bake through in the middle, try it in a tube pan, or two loaf pans. Good luck! Melanie ========================================================================== --------------------------------------------------------- Refd:4113 kstrom@tso.cin.ix.net 11/22/98 21:58 2454/47 4110 Subject: Re: Ma's Cinnamon Cake Always up to a challenge, I decided to try this recipe because it reminded me of one *my* own Grandma used to make in the winter. Grandma Chase, when she wrote down recipes, assumed that women knew their way around the kitchen. So this is what I did. I warmed the milk to about 120 F then added a package of yeast (which is 2 tsp). I let it sit for 5-10 minutes until it got frothy. In the meantime, I sifted the flour before I measured it, adding 1 Tablespoon of corn starch which is a way Grandma C. used to "fake" cake flour. Then I measured the flour into my old fashioned sifter and put the sugar and a pinch of salt in and sifted it into the bowl. I beat two eggs til lemony and stirred them into the dry mixture, followed by the yeasty warm milk. I covered the bowl and let it rest for 30 minutes as I heated up the oven. I greased and lightly floured an 8" cake pan. I mixed 1 1/2 teaspoons of cinnamon into the other 3/4 cup of sugar, because I thought Grandma would have thought that amount to be extravagant in those days. I cut up some butter for when the cake was done. As directed, I put the sugar "over [the] raw cake" then stuck it in the oven to bake. 18 minutes was *not* enough time. I figured Kit's Grandma was in a rush when she jotted down the receipt (as they called them in those days) and forgot to put the < on the | which would make the time 48, not 18. Sure enough, 48 minutes later the cake tested perfectly. I melted the butter and poured it over the top. The smell wafting through the house was fabulous. After about 20 minutes I served this cake to my family, with ice cream. They loved it, but it hardly fit with their definitions of cake. I shared with them that New England/East Coast cakes of this nature were not light and fluffy but rather substantial, like brown bread, fruitcake and bread pudding, in the "olden days" at least :). But Kit, it *did* raise and it *did* taste like home. I thought it would be good with hard sauce too, or whipped cream. The "crust" on top is really good. >2 c. flour - sifted >1 1/2 c. gran. sugar >pinch of salt >1 c. milk >2 eggs >2 t. yeast powder > >Put in a greased pan - oven 350 degrees. Time 18 min. Do not overcook. > >Before putting in oven - over raw cake put 3/4 c. gran. sugar and lots >of cinnamon. > >Put 3T butter (melted) on cake after it comes from the oven. > >(This is exactly how she has it written on her recipe card.) > > --------------------------------------------------------- Refd:4114 kstrom@tso.cin.ix.net 11/23/98 08:55 225/4 4111 Subject: Re: Ma's Cinnamon Cake Oh why didn't I think of that, Melanie?! I bet the texture would be more like a familiar coffee cake if baking powder was used, and the baking would go much quicker too. Kit, what was the texture of Ma's cake? Kristina --------------------------------------------------------- kit@tso.cin.ix.net 11/23/98 10:19 885/17 4112 Subject: Re: Ma's Cinnamon Cake When we tried to make this cinnamon cake, we ended up baking it much longer too. We thought maybe we used the wrong sized pan. It is supposed to be a rather flat breakfast bread type thing with cinnamon toast top. I wish I could say that she goofed on the recipe but she has 3 copies of it in her recipe box. Only one of them is slightly different and it has "Gustavius" written next to it (it must have been one of her friends). In this recipe the ingredients are the same but it's called Cinnamon coffee cake and includes the following directions: Beat eggs, add sugar & beat; add milk & flour with y. powder alternately. Pour over the top 3T. melted butter; sprinkle with 3T sugar mixed with 1T. cinnamon. Bake 375 degree oven for 25 min. My grandmother used to serve this cake for dessert with individual egg custards or with homemade applesauce....and also for breakfast. --------------------------------------------------------- Refd:4115 kit@tso.cin.ix.net 11/23/98 10:28 287/7 4114 Subject: Re: Ma's Cinnamon Cake Oops...I left out one of the directions in Gustavius' recipes: Bake in sheet pan. My grandmother could make this treat in any size pan...but she made it so many times she knew how to make it with her eyes closed. The texture somewhat between bread and cake...a dense cake maybe... --------------------------------------------------------- Refd:4116 kstrom@tso.cin.ix.net 11/23/98 11:51 274/5 4115 Subject: Re: Ma's Cinnamon Cake Ah, so that's the answer--if this cake (the one I made with the yeast) had been spread much more thinly, it would have worked just as you said. And yes, since you said the cake was "denser" Ma must have used yeast. Kristina PS I mean it would have cooked more quickly. --------------------------------------------------------- doss@tso.cin.ix.net 11/24/98 11:13 250/6 4108 Subject: Re: A Very Good Pound Cake Hehehe, Kristina's comment about products being different from each other reminds me of chocolate. Not many men believe that baker's chocolate is NOT the same thing as sweetened chocolate. Well, at least not until they get a bit of it! ;) Sandy --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/24/98 15:41 1668/42 Subject: coffee cake The following recipe was in Sunday's Enquirer Food Section. It would be great if you have five extra minutes tomorrow to throw it together to put in the oven on Thursday morning before you start turkey baking. * Exported from MasterCook * Overnight Crunch Coffee Cake Recipe By : Cincinnati Enquirer 11/22/98 (S. Hoff) Serving Size : 1 Preparation Time :0:00 Categories : Breakfast & Brunch Quick Breads And Coffeecakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 2/3 cup butter or margarine 1 cup sugar 1/2 cup brown sugar 2 3ggs 1 cup buttermilk TOPPING 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup chopped walnuts Sift first five ingredients. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Alternately, mix dry ingredients and buttermilk with the creamed mixture. Spread batter on greased and floured 13-by-9-by-2-inch pan. In small bowl, combine topping ingredients. Sprinkle over batter. Refrigerate 8 hours or overnight. Bake at 350 degrees 35 to 40 minutes. Makes 12 servings. - - - - - - - - - - - - - - - - - - Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/24/98 15:49 1228/30 Subject: Pepper Jelly Here's another one from Sunday's Paper. I think it sounds like a great recipe to put on the back burner if you want to give friends a homemade gift for Christmas. Mary Curtis * Exported from MasterCook * Pepper Jelly Recipe By : Cincinnati Enquirer 11/22/98 (Faye Hendren) Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous Pickles, Preserves & Relishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 cups sugar 1 1/2 cups white vinegar 2/3 cup green or red bell pepper -- minced 1/2 cup hot chili peppers such a jalapeno -- minced 1 bottle pectin such as Certo red or green food coloring Stir together sugar, vinegar and peppers in a heavy, non-reactive saucepan. Bring to a boil and simmer, uncovered, for 5 minutes. Remove from heat and stir in pectin. Let stand 5 minutes and add a few drops of food coloring. Pour hot mixture into sterilized canning jars. Makes 12 1/2 pint jars - - - - - - - - - - - - - - - - - - --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/24/98 15:52 1465/42 Subject: ham loaf One more recipe from Sunday's Paper just in case you get tired of turkey. Or how about using this recipe with leftover turkey exchanging the ham for the turkey. You could put a little cranberry jelly into the glaze. * Exported from MasterCook * Ham Loaf Recipe By : Cincinnati Enquirer 11/22/98 (Lynne March) Serving Size : 8 Preparation Time :0:00 Categories : Pork, Ham & Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 cup milk 1 cup dry bread crumbs 1/4 teaspoon pepper 1 1/2 pounds ground fully cooked ham 1/2 pound ground pork GLAZE 1/3 cup packed brown sugar 1/4 cup vinegar 1/2 teaspoon dry mustard 2 tablespoons water Preheat oven to 350 degrees. Beat eggs in a large bowl; add milk, bread crumbs and pepper. Add ground ham and pork and mix well. In a shallow baking pan, shape meat mixture into a loaf about 8-by-4-by-2 inches. Place in oven. Combine galze ingredients and after 30 minutes of baking spoon over loaf. Continue baking until internal temperature of loaf registers 170 degrees, about 40 minutes longer. Bake occasionally with glaze. - - - - - - - - - - - - - - - - - - Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 11/24/98 15:57 1104/15 Subject: Thanksgiving wishes We are going away for Thanksgiving. I'm looking forward to the trip because I will get to see Henry our 1 year old grandson, as well as four of our older grandchildren. However, I am also sad to be missing out on cooking at home. I love to cook Thanksgiving dinner, but there comes a time when you have to give the new gang a chance to do their thing. I just wanted to remark that I think Thanksgiving is my favorite holiday. There is never anything that is not politically correct. While in the grocery today I noticed everyone looked so Happy. They don't look that way for any other holiday. They always look harried. But Thanksgiving is just a wonderful day to celebrate life and what better way than to cook good food. Even inexpeienced cooks seem to enjoy the whole experience. (Plus there are no presents to buy). If you know someone is alone on Thursday, and you have any extra room, please include them in your party. You will be so glad you did. They don't care how good the turkey is, it is just the whole idea of the thing. People really do like to give thanks. Mary Curtis --------------------------------------------------------- Refd:4124 kstrom@tso.cin.ix.net 11/24/98 17:17 94/3 4123 Subject: Re: Thanksgiving wishes Mary, I share your sentiments exactly. And a joyous Thanksgiving to all. Kristina --------------------------------------------------------- Refd:4125 kit@tso.cin.ix.net 11/25/98 11:35 1202/19 4124 Subject: Re: Thanksgiving wishes We are expecting Ben and his girlfriend for the four day holiday, so I'm going to be cooking. Even on years where I don't "have" to cook, I end up cooking a turkey anyway. The prices are too good to pass up, and you won't have any leftover turkey for all those wonderful after-Thanksgiving recipes. I swore I wasn't going to polish silver this year but it was fun yesterday to polish the water pitcher that was used at every holiday meal of my youth...and to feel all the other hands that had polished that pitcher. I made Ma's cinnamon cake last night and it WORKED!!! The sheet pan was the deciding factor, I think. I had tried a sheet pan once before but it was pyrex. I'm not sure if pyrex and metal are different in terms of cooking time, but I know my grandmother used metal pans. She also used round cake pans because the cake was always served in wedges. BTW... I baked it for 28 minutes at 350 degrees...but it may have been a little overcooked. The cake was right but the cinnamon mixture was a little more solid. I also didn't think it was as good as Ma's - too sweet for my taste - I'm not sure if that's a change in my age or if it's just that having Ma's cooking was always a treat. --------------------------------------------------------- Refd:4126 doss@tso.cin.ix.net 11/26/98 09:42 599/14 4125 Subject: Re: Thanksgiving wishes Speaking of cinnamon cake, I tried the recipe you posted, Kit, with some slight variations. I used self-rising flour instead of regular flour and baking powder instead of yeast powder (per Kristina's suggestion). I also used an egg substitute (Family has a history of high cholesterol) and baked it for the same amount of time you did (approximately 28 minutes). I haven't tried it yet, but Phantom loved it. Said it tasted very similar to the cinnamon cake his great-aunt used to make. So, thank you for posting that recipe! And Happy Thanksgiving to all the wonderful cooks on here! Sandy --------------------------------------------------------- Refd:4127 kit@tso.cin.ix.net 11/26/98 10:20 625/18 4126 Subject: Re: Thanksgiving wishes I think it was Melanie who suggested using baking powder and I got out my baking powder to see what's actually in it. It says double acting on the can , so I thought it might really be yeast based. Ingredients of Baking powder: corn starch bicarbonate of soda sodium aluminum sulfate acid phosphate of calcium I don't know what the last two ingredients are but the first two are common ingredients of cakes. Could it be that somebody's been making millions by repackaging baking soda and corn starch and labeling it baking powder? Sandy, I'm glad you tried the recipe...and that it worked! Have a happy Thanksgiving! --------------------------------------------------------- bstatman@tso.cin.ix.net 11/28/98 16:54 198/3 Subject: millet I have a recipe calling for it. Does anyone know where it can be purchased or if something can be substituted for it? It is a crockpot recipe with grains, etc which I got from the eat-lf list. --------------------------------------------------------- Refd:4129 kstrom@tso.cin.ix.net 11/28/98 17:14 278/5 4128 Subject: Re: millet can be purchased at any good health food store and some groceries (Jungle Jim's for sure). Depending on the recipe, I suppose couscous could be susbstituted, but the nutritional value is different. There is really no substitute as far as color and texture goes. Ksristina --------------------------------------------------------- becks@tso.cin.ix.net 11/30/98 00:33 796/17 Subject: angel food cake #5 We tried the new can of Just Whites, directly from the company, and the cake did the same thing. Oven thermometer in there, oven heats properly. Cake seemed fine, over the top of the sides, two or three minutes before it's to be taken out, falls about 2" thick. So, I decided to try to make meringue cookies out of the Just Whites. It would not even beat up. So, having only two REAL eggs left in the house, I used THOSE whites and made meringue cookies, only I added some cocoa powder and made them chocolate. Also, following the tip of BH&G Dec magazine, I piped them onto the baking paper using a pastry bag and the largest star tip I had. Those were the prettiest meringue cookies I've ever seen! The chocolate was great, too. I am pretty disillusioned with "Just Whites." Becky --------------------------------------------------------- kbowdler@tso.cin.ix.net 12/13/98 10:00 638/17 Subject: French Fries I went to a website yesterday dedicated to french fries for a few tips. 1) soak your cut potatoes for half an hour before you fry them in water that has a bunch of sugar in it. Don't know why. 2) Fry them twice. Cook them until they are starting to get tender in oil over medium heat. Then remove them and allow them to drain and cool. When they are cool, turn up the heat to high, then put them in the oil again. This cooks the outside to be crisp and crunchy but the middle stays tender. I tried both of these things and they were the best french fries I have ever made. And the potatoes I used cost me 75 cents! :) krb --------------------------------------------------------- Refd:4132 Refd:4136 Refd:4139 Refd:4146 mcurtis@tso.cin.ix.net 12/13/98 19:04 544/8 4131 Subject: Re: French Fries Kevin, there is nothing better in the world than homemade French Fries. We used to consider these to be gourmet food. Did they tell you to put ice in the water? Also did they tell you to dry the French fries before the first frying or wasn't that necessary. You have made me really hungry for some. They can be made the healthy way, cut, then spray with a little pam or roll them in a slight amount of oil and sprinkle with seasonings, and bake at 350, and we do that, but there is nothing to compare with the real thing. Mary Curtis --------------------------------------------------------- Refd:4133 Refd:4134 fidelis@tso.cin.ix.net 12/13/98 20:01 147/2 4132 Subject: Re: French Fries Oh! I haven't made homemade french fries for a long, long time. How can I cancel the thought out of my mind. :-) U-m-m-m good! Lou --------------------------------------------------------- kbowdler@tso.cin.ix.net 12/14/98 07:35 155/6 4132 Subject: Re: French Fries I did dry them in a towel before I fried them the first time. DIdn't want all those splatters! Ice water... I will try that the next time. :) krb --------------------------------------------------------- Refd:4135 jibold@tso.cin.ix.net 12/14/98 12:21 431/9 4134 Subject: Re: French Fries And I just got my FryDaddy out! I just bought one of those "onion machines" that try to duplicate the Bloomin' Onions at OUtback. The onion came out pretty well, and I thought I came close to the dipping sauce(I had to invent that, my recipe book that came with the machine didn't have a normal dipping sauce). Has anyone tried these onions?? I hope my grease won't taste wierd now, though. the french fries sound easier! --------------------------------------------------------- fidelis@tso.cin.ix.net 12/14/98 18:34 119/4 4131 Subject: Re: French Fries water that has a bunch of sugar in it. Don't know why. Maybe the sugar makes them brown nicely. ???????? Lou --------------------------------------------------------- Refd:4137 mcurtis@tso.cin.ix.net 12/15/98 18:49 528/7 4136 Subject: Re: French Fries Wow, great thinking. I do know that once I saw a recipe for French onion soup that said to brown the onions in butter to which some sugar had been added. The sugar caramelizes. We are sure getting to be some cooks aren't we? Cooking presents would be nice especially that butter thing at Cooks Wares that is %20.00. I would never buy it myself. You add water and keep the butter at room temperature. And the chrome spritzer that is $20. I would never buy those things but would love to get them as gifts. Mary Curtis --------------------------------------------------------- Refd:4138 fidelis@tso.cin.ix.net 12/15/98 18:56 57/2 4137 Subject: Re: French Fries Hey Santa! Did you hear Mary? :-) Lou --------------------------------------------------------- nkhoury@tso.cin.ix.net 12/15/98 21:48 80/1 4131 Subject: Re: French Fries No sugar, soaked in iced water, fried twice, wonderful, wonderful!! --------------------------------------------------------- Refd:4140 jibold@tso.cin.ix.net 12/16/98 15:31 312/6 4139 Subject: Re: French Fries A friend just told me about a couple of deep fryers, one by Oster, one by T-fal, that seal up with a lid and fry that way. They're supposed to be great. I'm thinkin' of getting one. Maybe it'll help my bloomin onion, which still needs some work. How do you get batter to stick on stuff when you fry it? --------------------------------------------------------- Refd:4141 Refd:4142 kbowdler@tso.cin.ix.net 12/16/98 18:55 95/5 4140 Subject: Re: French Fries Do you folks reuse the oil? How many times? Do you strain it? I just throw it out. krb --------------------------------------------------------- Refd:4143 becks@tso.cin.ix.net 12/17/98 01:11 294/6 4140 Subject: Re: French Fries I think you're talking about a pressure fryer. I saw one at the State Fair in Columbus in Aug of 1997. It was incredible but so was the price. Someone at that time on this board said something about that Williams and Sonomas (is that what it's called?) having one there for sale. Becky --------------------------------------------------------- becks@tso.cin.ix.net 12/17/98 01:14 662/11 4141 Subject: Re: French Fries What I want to know is this: Do you have to have a fryer? Can I do this on the stove with a pan? I have an extra bottle of canola oil, would that be good? My mother made homemade french fries when I was a girl, but I have never made them myself. She had a little gizmo that cut the potato into french fries. Do you-all cut them with a knife? I have fried onion rings and egg rolls, etc., before. At one time, I had an electric skillet and I used it to control the temp of the oil. I no longer have it. I do have a candy thermometer and a meat thermometer. All you guy's posts are making my mouth water and I just want to know how to do it. Becky --------------------------------------------------------- Refd:4144 kbowdler@tso.cin.ix.net 12/17/98 07:29 110/5 4143 Subject: Re: French Fries I cut them with a knife and fry them in vegetable oil in a dutch oven.. i can put more oil in that. krb --------------------------------------------------------- Refd:4145 becks@tso.cin.ix.net 12/17/98 10:54 373/7 4144 Subject: Re: French Fries Okay, I have a dutch oven (6 qt) and a stock pot (8 qt). In the dutch oven, how much oil do you put in (depth in inches?) How do you regulate the temperature? I'm going back and rereading the original post about frying and refrying because that sounds so GOOD! However, I thought it mentioned to a certain temp and I wondered how to figure that out exactly. Becky --------------------------------------------------------- Refd:4147 becks@tso.cin.ix.net 12/17/98 10:56 223/5 4131 Subject: Re: French Fries Okay, I reread it. Sorry. Medium and then high; that sounds easy enough! :) I do believe I am going to HAVE to try this. How thick do you all cut them? How long does it take for them to start to get tender? Becky --------------------------------------------------------- Refd:4148 kbowdler@tso.cin.ix.net 12/17/98 11:31 236/6 4145 Subject: Re: French Fries I have to be honest. I don't measure temperature, i place a small piece of potato in the oil to see if it sizzles. For the second stage, I turn the heat up all the way for about two minutes, then place the potatoes back in. krb --------------------------------------------------------- kbowdler@tso.cin.ix.net 12/17/98 11:32 118/5 4146 Subject: Re: French Fries I used to cut the potatoes thinner, but cut them to about 3/4 inch thick this time. It worked really well! krb --------------------------------------------------------- Refd:4149 kstrom@tso.cin.ix.net 12/17/98 12:11 102/3 4148 Subject: Re: French Fries Ya mean sorta like cottage fries, or whatever they call them? Do you peel the potatoes? Kristina --------------------------------------------------------- Refd:4150 jibold@tso.cin.ix.net 12/17/98 14:00 624/14 4149 Subject: Re: French Fries I wonder if the size of the fry determines the crispiness. ..the smaller the cut, the crispier. My friend of the fancy deep fryers says that on sale, they're about 40$. You don't have to turn the food, etc. (Less chance of being burned). Kevin, my mom always kept her oil, just cooled it and poured it off into jars(make sure it's cool). I guess all the gunk stayed in the pan, like decanting wine. If the oil gets to tasting funky, you can just deep fry some potato in it, and discard. . .the potato will soak up the flavor. She reused the oil quite a few times. What do you guys think of Crisco vs. other oils? --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/17/98 17:35 655/9 Subject: Frugal Gourmet Peanut oil is supposed to be able to "live" long at very high temperatures. I used to have oil die when I used to fry chicken--that is the chicken would stop frying up nicely after a point. There is a certain smoking point at which the oil is no longer productive. The Frugal Gourmet taught me that olive oil (not good for potatoes) and peanut oil have very high heat points. They don't die easily. I think many potato chips have been done with peanut oil. Frankly I don't know about canola oil's heat peak, but you can tell if it stops making food wonderful when it dies. Mary Curtis I will check this out further for all of us. Mary Curtis --------------------------------------------------------- Refd:4152 fidelis@tso.cin.ix.net 12/17/98 18:31 37/1 4151 Subject: Re: Frugal Gourmet I always use Crisco for f.fries. --------------------------------------------------------- Refd:4153 kstrom@tso.cin.ix.net 12/17/98 19:18 168/4 4152 Subject: Re: Frugal Gourmet Even though it's supposedly no longer "healthy", I use peanut oil for my potato recipes. Will fwd one for latkes over here now that I made the other day. Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 12/17/98 19:20 1519/32 Subject: Everyday Latkes FORWARDED FROM: /community/chavurah/bb(#7262) From:kstrom(Kristina Strom) Last night I tried an experiment that worked out great and I wanted to share it here. Knowing how many people work and don't have the time to make traditional latkes I wanted to come up with an alternative. 1 20 oz. bag Ore-Ida Country Style Hash Brown (frozen) potatoes, thawed* 1 large white onion, grated (next time I will try 1/2 c. of frozen chopped) 3 eggs 2 Tbsp. Flour 1 tsp. salt serious pinch or two of pepper 1/2 tsp. baking powder Preheat the oven to 350F. Grate the onion and mix in the eggs, flour, salt, pepper and b.p., stirring well. Blend in the thawed potatoes. Heat one inch of peanut oil in a frying pan to 380F. Pack some of the mixture into a 1/4 cup measure, squeezing out the liquid. Release onto your hand and form into a pattie and slip into the oil.Fry on each side until deliciously golden brown, turning only once. Put on a cake/cookie cooling grid set into a cookie/jelly roll sheet and continue crisping in the oven until ready to serve, with apple sauce and sour cream accompaniements. Yield-22 latkes. *This brand is Kosher, btw. My family *loved* these latkes, to the extent that my feelings were hurt a little ;),saying theytasted little to no difference from the "real" ones I had made the night before. Though forming the patties was a little chilly on the hands, the potatoes stayed white throughout the whole process. I still like the "real" ones better though. -----FORWARDER'S COMMENTS: --------------------------------------------------------- kbowdler@tso.cin.ix.net 12/19/98 08:38 128/4 Subject: french fries redux What kind of potatoes does everybody use for their french fries? I use lafge baking potatoes. Is there a better type? krb --------------------------------------------------------- Refd:4156 Refd:4157 mcurtis@tso.cin.ix.net 12/19/98 08:48 695/9 4155 Subject: Re: french fries redux To tell you the truth, we have always used Idaho potatos for French Fries. However, my Russian (Armenian) friend fried some red potatos for me one day that were fabulous. Maybe there is a difference, but I can't see it. We always parboiled red potatoes for frying and chilled them whenever possible. I saw something very interesting at the West Side Cafe in Newport, a hole in the wall with the best saloon food you will ever eat in this life. They had a refrigerated drawer and in it were all these boiled, peeled potatoes ready to be browned. They were just parboiled. I guess that's the way the restaurants all do it unless they are tacky enough to use frozen potatoes. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/19/98 08:48 61/1 4155 Subject: Re: french fries redux By the way what are lafge potatoes, anyway? Mary Curtis --------------------------------------------------------- Refd:4158 doss@tso.cin.ix.net 12/19/98 09:05 640/13 4157 Subject: Re: french fries redux I tried Kevin's recipe, sort of. I used a frying pan and regular white potatoes. I used up the last of the shortening we had (Which is basically just solid oil. Once you melt it, it's the same thing). I soaked the potatoes in iced water full of Equal (We were out of sugar. Didn't really seem to make a difference). Then, fed them to Phantom. How good were they? Let me put it this way: I really enjoyed them and Phantom said he needed to go outside for a cigarette. ;) Only problem is, this is something we really shouldn't eat very often. Talk about horrible for your heart! But mmm, an excellent treat every now and then! Sandy --------------------------------------------------------- Refd:4159 kbowdler@tso.cin.ix.net 12/19/98 17:14 89/5 4158 Subject: Re: french fries redux That is what good food is all about! I am smiling at your enjoyment! :) krb --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/22/98 18:11 814/11 Subject: french fries My son and his wife were here for Christmas. Last night was to be our big meal. We decided to make french fries from scratch because he always loves them. What a disaster. We forgot, and I want to remind people who may want to make these, they take a long time. The best thing is to do them first until they are almost brown. The water will be out as Kevin said then when you do them the second time it only takes a minute for them to brown. Unfortunately we didn't do that. The baby was really tired--the beef tenderloin that I paid $20 for at the market refused to get done, and so we wound up having corned beef sandwiches and french fries. Some Christmas dinner. But the fries were fabulous. We used sea salt on them. No catsup on those fries, that would be a terrible thing to do. Mary Curtis --------------------------------------------------------- mcurtis@tso.cin.ix.net 12/22/98 18:18 1231/29 Subject: cherry coke salad I forgot to mention the one thing that I made yesterday that was delicious. I made it early in the day so it didn't have a chance to go wrong. * Exported from MasterCook * Cherry Coke Salad Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large can lite cherry pie filling 1/4 cup sugar 1/2 cup water 1 large box sugar-free cherry jello 1 can crushed pineapple with juice -- (1 oz) (1 to 20) 1 cup chopped nuts 1 cup diet coke cool whip (optional mayonnaise (optional) Combine cherry pie filling, sugar and stir in water in large sauce pan. Boil for 1 1/2 min. Remove from heat, add dry jello and mixwell, add pineapple, plus juice, nuts and coke. Refrigerate for 2 to 3 hours until set. Can be topped with cool whip or mayonnaise just before serving. Serves 12. This fits perfectly in a 9 x 13 inch pan. A dab of mayonnaise is good on it and it just adds color. --------------------------------------------------------- Refd:4162 kit@tso.cin.ix.net 12/22/98 22:09 405/10 4161 Subject: Re: cherry coke salad Mary, that sounds like a variation on my mother's traditional Christmas Cherry Salad, but adding coke to it is unique. I always make it in a star mold and it looks very festive. You just fill the mold to the top with canned dark red cherries and pour over it a mixture of raspberry and cherry jello. Then you mix some of the reserved cherry juice with mayonaise to make a delightful pink dressing. --------------------------------------------------------- kit@tso.cin.ix.net 12/22/98 22:35 1502/24 Subject: Rolled cookies I don't know if anyone is crazy enough to still make these little treasures or not...but I apparently am. My grandmother, my great aunt, my mother, and all three of us girls would make hundreds of them every year before Christmas. My grandmother was the best at rolling the cookie dough very thin...and the children did the decorating. I inherited all the cookie cutters, so I made horses, elephants, camels, Christmas trees, Santa Clauses, hearts, stars, bunnies, ducks, chicks, crescent moons, candy canes and angels...but I think I had to eat most of the angels since they broke or got too brown. I have lost my marbles making these cookies more than once...here's the secret: KEEP THE DOUGH COLD! I roll them out on waxed paper being careful not to over work the dough or add too much dusting flour. Then cut the cookies on the waxed paper and put in the refrigerator for 10 min. Then when the dough is really cold pick the cookies up and place on the cookie sheet to bake. I decorate them with colored sugar before I bake them. I seem to remember something about brushing them with egg white before adding the sugar but I stopped doing that step years ago. I don't recommend trying rolled cookies unless you are very patient, calm, and have nothing else to do...they can really try your nerves....but every year I get better at it and less frazzled. The thinner you can get them the better they are, but they melt faster too, so slipping them in the refrigerator for an extra cooling helps. --------------------------------------------------------- Refd:4164 kit@tso.cin.ix.net 12/22/98 22:45 600/9 4163 Subject: Re: Rolled cookies Oh...I also made lots of fish shaped cookies too...small ones and large ones. The fish was a secret symbol for Christ in Biblical times. However, my son's girlfriend is from Finland and she has been craving fish roe. She doesn't want caviar...just fish roe! Both my son and I asked if it came in a can and she replied, "No, you just go down to the fish market and pick out a big fat fish and open it....and some of them have roe!" Well...maybe in Finland, but not in Cincinnati! So some of the fish-shaped cookies have chocolate sprinkles in the belly area for roe...I hope she gets a giggle! :) --------------------------------------------------------- Refd:4165 jibold@tso.cin.ix.net 12/23/98 00:58 591/13 4164 Subject: Re: Rolled cookies I just made some chocolate molasses rolled cookies--they're great, especially in cold weather. I also found that rolling them on waxed paper made life a *lot* easier. sorry about your tenderloin, Mary. I hate when something expensive doesn't work out! I made a great vegetable soup today(also cold weather stuff). I've finally given up on using beef bones(cracked shin bones, etc) for making stock--it just smells rank to me. I have found that short ribs make fabulous stock! they're a bit pricier, but. . .it tastes a whole lot better. I de grease the stock because it's so rich. --------------------------------------------------------- kstrom@tso.cin.ix.net 12/27/98 11:42 640/10 Subject: Cherry/Blueberry Pie On Christmas Eve I "invented" this pie, *so* simple. Got Rave reviews from my clan. I bought a can of Comstock Lite cherry pie filling. As I was making the crust I thought "how boring". I had a 10 oz. bag of frozen blueberries and thought the two might work together. I defrosted them in the nuker and drained them thoroughly, then put them in the bottom of the crust and poured the cherry filling on top. Stuck the "lid" on the pie (I don't do lattice; rather, I cut 4 heart shaped vents in the top crust). Gave it a wash of egg white and a sprinkling of sugar and baked according to the instructions on the can. Yum. Kristina --------------------------------------------------------- kstrom@tso.cin.ix.net 12/27/98 21:31 1043/19 Subject: Chicken a L'0range Here's another easy and quite delicious recipe (which, yes, I also made for Christmas...this place has been wild, what with all the multiple holidays we celebrate here). The following serves 4 (2 of us are vegetarians): Night before: thaw out a large can of orange concentrate in the 'fridg Day of serving: 3 1/2 hours before dinner (so you can take a deserved nap) heat oven to 325F Place 4 plump chicken breasts in a 13"x9" glass pan. Season with salt and freshly ground black pepper, finishing with a generous sprinkle of paprika. Slice 1 orange and one peeled onion into rounds and scatter on top of the chicken. Pour thawed concentrate over all. Hermetically seal with heavy duty aluminum foil. Set the timer for 3 hours, as well as your alarm clock so you will wake up in time. Take chicken out of oven and prepare rest of meal and serve. Btw, chicken breast should be skin on, bone in. Use a wide spatula to place each breast on the individual plates: this chicken is *so* tender it falls apart readily. Enjoy. Kristina --------------------------------------------------------- Refd:4169 rwhitney@tso.cin.ix.net 12/27/98 23:02 1016/19 Subject: Cookie confession It was so hectic this year, I did not make homemade cookies but instead bought the icebox rolls and a packaged mix. The reviews: Betty Crocker Oatmeal Cocolate Chip mix (like a cake mix: add oil, egg, water & drop onto cookie sheets): very good fresh, not so hot after a few days but only one cookie lasted that long. Nestle's choc chip icebox-type roll - refrigerate dough, then pinch or drop onto cookie sheet - the kids couldn't tell the difference from homemade. The real Nestle chips make a difference. M&M red & green icebox roll - no one cared much for this, not a good texture, too sweet Pillsbury icebox sugar cookie roll - I didn't try to roll and cut out, I just refrigerated and sliced and sprinkled w. colored sugar. These were ok but no nearly as good as my usually homemade roll out dought which contains a lot of vanilla. The plus is I was a whole lot more relaxed. Oh and daughter made her wonderful homemade peach pie and a pumpkin pie so we were sure not to be dessert deprived. Rosemary --------------------------------------------------------- rapp@tso.cin.ix.net 12/28/98 07:39 56/1 4167 Subject: Re: Chicken a L'0range Three hours isn't too long to cook chicken pieces? --------------------------------------------------------- Refd:4170 kstrom@tso.cin.ix.net 12/28/98 08:42 216/4 4169 Subject: Re: Chicken a L'0range Not at that slow temperature. Someone gave me this recipe years ago after I had it at her house. It must be the tight sealing of the foil which is *really* important--you're not supposed to use a lid. Kristina --------------------------------------------------------- doss@tso.cin.ix.net 12/28/98 11:07 915/18 Subject: Bundt Cake Pan My beloved fiance gave me a bundt cake pan for Christmas. I think he's trying to tell me he'd like me to make him some pound or angel food cake. ;) Becky, have you had any luck with the pound cake? I also got a HUGE Betty Crocker recipe from my future in-laws. I can't wait to try out some of the recipes, including the zuchini bread recipe that my future mil says is very similar to hers. That woman makes the BEST zuchini bread!! I tried making sugar cookies again this year. I swear, sugar cookies are to me like pound cake is to Becky. I can never get them to come out right no matter how hard I try!! Bill thinks the temp on the oven may be wrong (IOW, it's heating hotter than the gauge says it should be. We're going to buy an oven thermometer). But that doesn't explain the TASTE. I've tried baking them in different ovens, but they always come out tasting bland. What am I doing wrong? Sandy --------------------------------------------------------- Refd:4175 abate@tso.cin.ix.net 12/28/98 12:04 398/10 Subject: My Goose is cooked! Hi All, I cooked a goose for the holiday. It was fun. The meat is very lean, all dark meat, much more like beef than poultry. There is LOTS of fat that becomes grease as you cook it and must be ladled off, but the meat turns out to be not fatty at all. Be warned--not much meat on a goose. It was 10 pounds and we could not have fed 8 people (fortunately, there were only 2 of us). Anne --------------------------------------------------------- Refd:4173 Refd:4177 kstrom@tso.cin.ix.net 12/28/98 12:53 170/4 4172 Subject: Re: My Goose is cooked! I have heard that the best way to cook a goose is on a rotisserie or however it's spelled. Never tried it myself though. Same with duck, not surprisingly. Kristina --------------------------------------------------------- dralston@tso.cin.ix.net 12/28/98 18:08 1268/37 Subject: Goulash Oh the holidays! I fixed my favorite goulash a couple days ago. Adjust the measurements according to the number you are feeding. I fed myself only so I cut them way down. Also I like to adjust the seasonings to taste, especially towards the end. 3 lbs. onions sliced 1/2 cup oil 2 tbsp Hungarian sweet paprika Clove or two of garlic, minced 2 tsp caraway seed (or more to taste) 1 tbsp dried marjoram 1 tsp salt 1 tbsp lemon juice 3 lbs beef cut as for stew 1/2 cup cold water 1 ttbsp flour 2 tsp tomato paste (I use more) Saute onions in oil until soft. Mix in 1/2 paprika, garlic, caraway seed, marjoram, salt, lemon juice, then meet and water. Simmer covered for 2 hours. Skim off fat. Add rest of paprika &flour, tomato paste. Simmer for 20 more minutes. Actually during this last part of the cooking, I have prepared the following: Envelope of Bisquick 2/3 cup of water Before the final 20 minutes of cooking, spoon this mix on top of the Goulash. Simmer covered for 10 minutes and uncovered the last ten minutes. This last part is my invention and a "poor man's dumplings". If you have a better dumpling recipe, use it. The meat should be tender and flavorful. Good sides are green beans with spaetzle and red cabbage. A good meal!!! DAve --------------------------------------------------------- becks@tso.cin.ix.net 12/29/98 09:06 1090/28 4171 Subject: Re: Bundt Cake Pan I have lots of luck with POUND cake, it's just Angel food cake that is my disaster at the moment. I will lick it yet, though. (Now, isn't it funny that when I don't need POUNDS, that pound cake works and the light angel food cake doesn't?) Oh well. This is the quickest and easiest way to make a pound cake in a bundt pan. Take a packaged cake mix, (yellow, probably) 1 package (four-serving size) INSTANT pudding and pie filling (vanilla) four eggs 1-1/4 cup water 1/2 cup vegetable oil. This makes the right amount for a bundt pan. Grease and flour your pan well, which is kind of hard with all the ridges. It is delicious plain or drizzled with icing. Or spread with butter. (See, the pounds...?) Anyway, the neat thing is it also works with lemon. Use lemon cake mix, if you can find it, or use lemon instand pudding and maybe add a little lemon flavor. Or, with chocolate. Chocolate cake mix and chocolate pudding yields chocolate pound cake. UMM. (Chocolate glaze is also yummy!) Now, my MIL has a good pound cake recipe and I'll get that now and post it. Becky --------------------------------------------------------- becks@tso.cin.ix.net 12/29/98 09:11 695/23 Subject: pound cake from scratch 1 cup butter (she uses Crisco and I can tell) 2 cups sugar 3 cups flour 4 eggs 1 cup buttermilk (or milk soured with vinegar) 1 tablespoon vanilla or almond flavoring (I use some of each) 1/2 teaspoon baking powder 1/2 teaspoon baking soda Cream sugar and butter. Add dry ingredients. Add eggs one at a time. Beat well. Add flavoring and half of the milk. Beat two minutes. Add remaining milk. Beat two minutes. Bake in well-greased and waxed-paper lined loaf pans 8"x3" (two loaves) bake at 325 degrees for 65 minutes. Cake will be golden have carck on top when done. This can also be baked in a bundt pan. One bundt pan equals same amount of batter as two loaf pans. Becky --------------------------------------------------------- Refd:4178 rwhitney@tso.cin.ix.net 12/29/98 17:41 321/5 4172 Subject: Re: My Goose is cooked! I cooked a duck once the first month we were married (a LONG time ago) because Mike said he loved duck. I thought it would be like roasting a chicken. The duck fat caught on fire in the oven. The apartment smelled awful for days. I haven't tried it since. Fun to do a goose though, seems so Dickens-y Christmas-y. ---------------------------------------------------------