Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22847 Date: 04-28-94 13:11 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 1/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. Mark, after all the good stuff you've posted, I feel honored to oblige. Most of these (hopefully) will meet your needs. I suspect the butter in this one won't be too hard to replace. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Curried Vegetable Couscous Categories: Vegetables, Side dish Yield: 1 servings 1 tb Peanut oil 2 ts Curry powder 1 ts Honey 1 ts Lemon juice 1 Chopped onion 1 cn (6-oz) vegetable juice 1 cn (14.5-oz) whole tomatos Chopped and juice reserved 2 c Broccoli flowerts 3 lg Carrots pared diagonally Sliced 8 oz Sliced mushrooms Water 1/4 c Butter/, margarine 1 Envelope (1.1-oz) instant Mix hearty garden vegetable Soup 1 Box (10-oz) couscous (pasta) In small bowl, combine oil, curry powder, honey and lemon juice; transfer to 3 quart saucepan. Over medium heat, add onion and saute in honey mixture for 5 minutes. Add vegetable juice and reserved tomato juice; reduce heat to low and add broccoli, carrots, mushrooms and tomatos. Cover and simmer, stirring occasionally, until vegetables are fork-tender, about 15 minutes. In 2 quart saucepan, bring to a boil 3 cups water and the butter. Reduce heat to low; stir in soup mix and simmer 5 minutes, stirring occasionally. Add couscous; remove from heat and let stand, covered 5 minutes. Fluff with fork and serve with vegetables. Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ A rose by any other name would still attract aphids. -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22848 Date: 04-28-94 13:12 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 2/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Couscous Categories: Vegetables, Side dish Yield: 4 servings 1 1/4 c Water or chicken broth 2 tb Butter 1 c Couscous Salt Freshly ground pepper 1 c Canned garbanzo beans - drained 2 sm Zucchini; thinly sliced BRING THE WATER TO THE BOIL. Add the butter, couscous, salt and pepper, garbanzo beans and zucchini. Stir. Cover. Remove it from the heat and allow to stand 5 minutes. Stir with a fork to fluff up. NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ and God said, "I've got HOW many days?" -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22849 Date: 04-28-94 13:13 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 3/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Vegetable Couscous M/w Categories: Main dish, Side dish, Vegetables, Microwave Yield: 6 servings MMMMM-----------------------I.E.S.JJGF65A---------------------------- MMMMM----------------------PHILLY.INQUIRER--------------------------- 1 tb Olive oil 1 Onion; large,coarsely choppe 1 Garlic; clove,peeled,minced 2 Carrots; medium,peeled cut Into 1/2" chunks 1 cn Tomatoes; stewed,drained 16 ozs. 1 cn Chickpeas,undrained,16 ozs. 2 Zucchini; medium,cut into 1/2" cubes,about 2 1/2 cups 1 Pepper; red,yellow,or green Cored,seeded,cut into 1/2" Squares 1 ts Cumin; ground OR 1 tb Cumin; whole seed 1/4 ts Ginger; ground 1/4 ts Cinnamon; ground 1/2 ts Turmeric 1/2 ts Salt; optional 1/4 ts Black pepper 1 Jalapeno pepper; fresh or Pickled,chopped,optional 2 1/2 c Couscous; recipe below 1 Lemon; for juice 1/4 c Parsley; fresh,chopped Harissa; or bottled hot Sauce,optional,recipe below Combine oil,garlic,onion,and carrots in 3 quart micrwaveproof casserole.Cover with lid or plastic wrap,turned back slightly on one side, and microwave on high until vegetables are tender crisp,4 to 6 minutes.. Add tomatoes,chickpeas,zucchini,bell pepper,cumin,ginger,cinnamon,turmeric,salt,pepper and jalapeno,if desired,and stir well.Cover again and microwave on high 8 to 10 minutes,stirring once.. Serve vegetables over a bed of couscous.Sprinkle with lemon juice and chopped parsley,and pass the harissa seperately for diners to use at their own descretion..Makes 4 to 6 servings.. Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ I reserve my abuse for lower life forms, like Civil Serva -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22850 Date: 04-28-94 13:14 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 4/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Moroccan Stew with Couscous Categories: Main dish, Vegan, Moroccan Yield: 4 servings MMMMM----------------------------STEW--------------------------------- 1 tb Vegetable oil 1 1/2 c Chopped onion 2 Garlic cloves; minced 3/4 ts Salt; divided 1 ts Cinnamon, ground 1/2 ts Ginger, ground 1/2 ts Turmeric, ground 1/4 ts Nutmeg, ground 1/4 ts Red pepper, ground 2 c -Water 3 Cloves, whole 2 c Sliced carrots 2 c Cubed butternut squash 2 c Chickpeas, cooked or canned -(drained and rinsed) 1 1/2 c Cubed sweet potato 1/2 c Raisins 1/3 c Chopped dried apricots 3 tb Brown sugar, packed MMMMM--------------------------COUSCOUS------------------------------- 1 c Couscous 1 3/4 c -Water MMMMM--------------------------TOPPING------------------------------- 1/3 c Chopped blanched almonds For the stew: In a 4-quart saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring, until softened. Add 1/2 tsp. of the salt and all of the cinnamon, ginger, turmeric, nutmeg, and red pepper, stirring until absorbed. Add the water and cloves; bring to a boil. Add the carrot, squash, chickpeas, sweet potato, raisins, apricots, and brown sugar, and return to a boil. Reduce the heat and simmer uncovered, stirring occasionally, 40 to 45 minutes, or until the sweet potato is tender. For the couscous: During the last 5 minutes of cooking the stew, place the couscous in a medium-sized bowl. Add the boiling water and remaining 1/4 teaspoon salt. Let stand 5 minutes, then fluff with a fork. Serve the stew over the couscous and top with the chopped almonds. Source: Wholesome Harvest - by Carol Gelles (ISBN: 0-316-30735-1) Typed for you by Karen Mintzias Converted by MMCONV vers. 1.40 --- Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ There are lies, damn lies, and Democrat promises -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22851 Date: 04-28-94 13:16 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 5/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Couscous with Spicy Chick Pea Stew Categories: Vegetarian Yield: 5 servings 3 c Couscous 1/4 c Olive Oil 2 Onions Chopped 3 md Carrots Sliced 2 ts Each Ground Cinnamon, Ground Cumin, Ground Coriander 1/2 c Corn Kernels 1/2 lb Zucchini Diced 1 1/3 c Dried Chick Peas Cooked OR 2 cn (14-Oz) chick peas, drained 1 qt Water 1/4 c Tomato Paste 2 1/2 c Warm Water Freshly Ground Black Pepper 1. Spread Couscous Out on a Large Deep Plate and Pour the Warm Water Evenly Over It. Then Rub the Couscous Lightly With Your Fingers To Separate the Grains. Set the Plate Aside. 2. Heat Half the Oil in a Large Saucepan, add the Onion and Carrots and Saute Gently for 10 Minutes. Stir in the Spices and Cook for a Further 2-3 Minutes, Stirring. 3. Stir in the Corn, Zucchini and Chick Peas (May Use Fava Beansinstead). Then add the Water and Tomato Paste. Bring To a Boiil, Then Turn the Heat Down So That the Chick Pea Stew Simmers. 4. By Now, the Couscous Will Have Absorbed the Water. Put It Into a Metal Sieve, Metal Colander or Steamer Saucepan, Breaking It Up a Bit With Your Fingers Again as You Do So. If Your Container Has Large Holes, You May Prefer To Line It With a Piece Of Cheesecloth To Prevent the Grains from Falling Through, But I Never Found this Necessary. 5. Put the Steamer, Colander or Sieve Over the Vegetable Stew, Cover With a Lid or Plate and Cook Gently for 25-30 Minuites. 6. Season To Taste With Pepper. Stir the Remaining Olive Oil Into the Couscous, Then Put the Couscous on a Large, Warmed Serving Dish, Garnish With the Coriander and Serve Immediately.Serve With a Green Salad. Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Life is unsure - eat dessert first! -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22852 Date: 04-28-94 13:17 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 6/11 1/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Trio of Grains with Sweet Corn Coulis Categories: Vegetarian, Main dish Yield: 6 servings 1 c Cooked Couscous 1 1/2 tb Cucumber, finely diced 1 1/2 tb Pine Nuts, roasted 1 1/2 tb Mint, fresh, finely minced 1 1/2 tb Lemon Juice 2 tb Tomato Concasse (see note) 1 tb Herb-Infused Olive Oil Salt and Pepper, to taste BASMATI RICE: 1 c Basmati Rice, cooked 2 tb Spinach, chopped and sauteed 2 tb Tomato Paste 1 1/2 tb Zucchini, blanched and - finely diced Salt and Pepper, to taste QUINOA: 1 c Quinoa, cooked 2 tb Shiitake Mushrooms, finely - sliced and sauteed 2 tb Shiitake Mushroom Duxelles - (see note) 1 tb Red Bell Pepper, roasted and - finely chopped 1 1/2 ts Tarragon, fresh, finely - chopped 1 1/2 ts Hazelnut Oil Salt and Pepper, to taste SWEET CORN COULIS: 6 Ears Sweet Corn (in husks) 1 tb To 2 tb Water COUSCOUS: Salt and Pepper, to taste GARNISHES: Sage Leaves, fried 1 pn Finely Julienned, lightly Fried Zucchini (see note) Each of the three grain combinations can be formed using timbales or other molds, or by the quenelle method using two large tablespoons. COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through. Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together). Unmold mixture and set aside. Repeat procedure with basmati rice ingredients; set aside. Repeat with quinoa ingredients; set aside. COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked. Discard husks and remove kernels from cobs. In a food processor blend kernels with enough water to produce a sauce. Pass mixture through a fine strainer, and season the liquid with salt and pepper. TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate. Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini. Serves 6 NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss with olive oil, salt and pepper. To make shiitake duxelles, finely mince mushrooms and saute in oil with a pinch of minced shallot or onion. To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of oil in a pan to 350 F (a drop of water should ripple and pop on surface of the oil); fry sage leaves for 1 minute, remove to a paper towel and drain. Repeat with finely julienned zucchini, frying just until golden. Created by: Charlie Trotter, chef extraordinaire, Chicago Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank (Continued to next message) -!- þ QMPro 1.51 þ Act now and get a free gift with that tagline! -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22853 Date: 04-28-94 13:18 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 7/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Couscous Pilaf with Saffron Cream Categories: Vegetarian, French Yield: 6 servings 1 tb Extra-Virgin Olive Oil 1/2 ts Coriander Seeds 2/3 c Red Bell Pepper, diced 1/4 ts Cayenne Pepper 1/4 ts Ground Cinnamon 3 c Water -or- Vegetable Stock 1 1/2 c Couscous, uncooked Salt, to taste Pepper, freshly ground, to Taste 4 tb Mint, fresh chopped -or- 2 tb Thyme, fresh chopped SAFFRON CREAM: 1/2 c Neufchatel Cheese -or- Cream Cheese 1/3 c Low-Fat Yogurt Pn Saffron Threads, crushed PILAF: Pilaf: Heat oil in a saucepan over medium heat. Add coriander seeds and fry until toasted. Stir in bell pepper, cayenne and cinnamon and saute until barely tender, about 4 minutes. Pour in water or stock and bring to a boil. Stir in couscous, cover and remove from heat. Let sit 10 to 15 minutes. Couscous is ready when grains swell and liquid is absorbed. If liquid remains, return to low heat briefly and cook until absorbed. Season with salt, pepper and mint or thyme. Serves 6 Saffron Cream: Combine neufchatel or cream cheese, yogurt and saffron in a blender or food processor. Blend until creamy. Serve on the side. Source: Vegetarian Times, April 1993 Shared by: Norman R. Brown Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Look what the cat dragged in!" "Spot?" -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22854 Date: 04-28-94 13:19 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 8/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Alsatian Onion Pie Categories: Vegetarian, Main dish Yield: 6 servings 2 tb Oil (he recommends corn) 3 lg Onions; finely diced 1 c Soy milk 1/3 c Firm tofu; crushed by hand 1 1/2 ts Sea salt 1/4 ts Black pepper 1/8 ts Nutmeg 2 tb Unbleached flour 1 tb Couscous 1 Wholewheat pie shell -in a 10-inch tart shell Saute onions in oil (I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the onions, the soy milk mixture and the couscous. Pour into the prepared pie shell. Bake in a preheated oven at 350 degrees F for about 30 minutes. Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ A penny saved is 2.5 grams of zinc alloy. -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22855 Date: 04-28-94 13:20 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 9/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Couscous Patties: Categories: Vegetarian Yield: 30 servings 10 oz Couscous 6 Green chillies 1 1" piece of ginger Salt; to taste 2 ts Vegetable oil 1 ts Mustard seeds 1/2 c Urad dahl 3 Dry red chillies Curry leaves (2-3 sprigs) 2 tb Coconut (optional) You will be able to get mustard seeds, curry leaves and urad dahl in any local Indian store. Save about 2 tsp of urad dahl and soak the rest of the urad dahl in water for about an hour. After an hour, grind the urad dahl, green chillies and ginger to the consistency of pancake batter and keep aside. In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp urad dahl (that was saved), the curry leaves and the red chillies (after cutting them into fine pieces). When the mustard seeds start spluttering and the urad dahl starts turning golden brown, add 3 1/2 cups of water and the urad dahl batter, mix well and close the pan. When the water starts boiling, add salt. (The batter already added will tend to form clusters- Don't worry - Can be fixed later) Add the couscous and mix thoroughly (use a potato masher and get rid of any clusters by mashing them well). After the mixture has solidified, (This should not take more than 5-10 minutes) take the pan out of the heat and let cool. After the mixture has cooled, take a small portion of the mixture and make into a patty and set aside. (You can use some water and/or oil to make the patties if the batter is too sticky) The amounts mentioned in this recipe should yield about 30 patties. Serve with sphaghetti sauce or any spicy chutney. WARNING: If you don't like spicy food, reduce the number of green and red chillies. From: rsubrama@magnus.acs.ohio-state.edu (Revathi Subramanian) Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ Reality-ometer: [\........] Hmmph! Thought so... -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22856 Date: 04-28-94 13:21 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 10/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Croquettes De Couscous Et Pois Chiches Categories: French, Vegetarian, Vegan Yield: 24 servings 2/3 c Hulled, raw sunflower seeds - (optional) 2 c Cooked and drained chickpeas 1 c Uncooked couscous 1/2 c Tomato juice 1/2 c Dry red wine 3 tb Soy sauce 2 tb Dijon mustard 2 tb Red wine vinegar 2 ts Dried rosemary 1 ts Dried thyme 1/2 ts Black pepper 3 tb Minced fresh parsley 3 Garlic cloves; pressed 1 tb Olive oil (Couscous-Chickpea Croquettes) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ If using sunflower seeds, preheat oven to 350 degrees. Spread seeds on a baking tray. Remove any shells or discolored seeds. Bake to 5-7 min., until seeds smell nutty and darken slightly. Grind seeds in a food processor for 30 seconds until coarsely chopped. Add chickpeas and process until well mixed. Keep mixture in the food processor. In a heavy, 1 qt. pot, combine couscous, tomato juice and red wine. Stir and bring to a boil. Lower heat, cover and simmer for 2-3 min., until couscous has absorbed all the liquid. Let sit 5 more minutes. Add cooked couscous to chickpea mixture along with remaining ingr. except oil. Mix well, stopping the processor and scraping down the sides once or twice, until smooth. Lightly oil your hands. Shape 2 to 3 . Tbl. of chickpea mixture between your hands to form a ball. Repeat with remaining mixture until you have 24 balls. Flatten balls to form patties about 2" wide and 1/2" thick. Brush croquettes with olive oil and place on a lightly oiled baking tray. Bake for 15 min, turn the croquettes over, bruth with oil and bake another 10-12 min. Makes 24 2" croquettes. These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ If you can read this, BACK OFF! -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22857 Date: 04-28-94 13:22 From: Frank Skelly Read: Yes Replied: No To: Mark Satterly Mark: Subj: Recipes Wanted 11/11 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MS>Also, I'm looking for couscous recipes, especially main or side dishes, as MS>opposed to salads of which I have many, with an African flavour, preferably MS>North & East African. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: African Vegetarian Stew Categories: African, Stews, Vegetables, Diabetic Yield: 8 servings 4 sm Kohlrabies, peeled and cut Into chunks 1 lg Onion, chopped 2 Sweet Potatoes, peeled and Cut into chunks 2 Zucchini, sliced thick 5 Tomatoes, fresh -or- 16 oz Can Tomatoes 15 oz Can Garbanzo beans (chick-peas) with liquid 1/2 c Couscous -or- Bulgar Wheat 1/4 c Raisins, dark or golden 1 ts Ground Coriander 1/2 ts Ground Turmeric 1/2 ts Ground Cinnamon 1/2 ts Ground Ginger 1/4 ts Ground Cumin 3 c Water Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes. Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi. One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ (A)bort, (R)etry, (P)retend this never happened . . . -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22964 Date: 05-01-94 11:34 From: Earl Shelsby Read: Yes Replied: No To: Mark Paxson Mark: Subj: REQUEST ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hello Mark: MP>Well, now that I finally got my last message through to the outside world, l MP>me try a new request: MP>A week or two ago somebody posted several sorbet recipes which I snagged. N MP>included in the recipes was a recipe for lemon sorbet. Anybody got one? Here your are: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: LEMON SORBET Keywords: ice cream, sorbet Ingredients: 1-1/4 cup fresh lemon juicce 5 tbs grated lemon peel 3/4 cup strained fresh orange juice 1 cup sugar 1 qt water 2 egg whites 1/4 cup superfine sugar Directions: Boil sugar and water 5 minutes, skimming foam. Add peel and juices. Boil again then strain and cool. Pour into ice cream maker until half frozen. Beat egg whites to peaks. Beat into sorbet mixture with superfine sugar. Return to freezer until firm. -End Recipe Export- MP>Someday soon I will post some of my favorite recipes -- all I need is time. Promises, promises. (g) - Earl * SLMR 2.0 * -!- WM v3.10/92-0268 ! Origin: Glen Burnie Windows BBS, Md. (410)969-1914 (1:261/1165) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23007 Date: 05-01-94 13:33 From: Michelle Bass Read: Yes Replied: No To: Mark Zaniewski Mark: Subj: Rosemary Seasoning Rub* ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ********************************** ***** Rosemary Seasoning Rub ***** ********************************** Categories: Rub Marinade Rosemary Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 4 Tbsp rosemary - fresh, chopped 2 tsp kosher salt 1 Tbsp black peppercorns - fresh cracked 1/2 tsp white peppercorns - fresh cracked 1/4 tsp cayenne 1 tsp dry mustard 1 tsp oregano - dried 1 tsp garlic powder DIRECTIONS ------------------------------------------------------------ Combine all the ingredients in a spice mill or blender and grind to a coarse powder. Stored in an airtight jar, this will keep in the freezer for 3 to 4 months. Yield: 1/2 cup (or 8 tablespoons) (Note: Less than 1 tablespoon will flavor a whole chicken breast or dust a 6- to 8-oz. fish fillet.) Recommended cuts: Swordfish (2 to 4 hours); chicken breasts (4 to 6 hours); lamb (3 to 6 hours). Note: The author began using this rub on grilled chicken and progressed to lamb dishes and grilled swordfish. This is a great all-purpose rub. Coat your fish or meat with a tablespoon of olive oil, then apply this rub, let stand for 2 to 3 hours, and you're ready to go. The author prefers to put the rub *under* the skin of the chicken breasts. Source: Marinades by Jim Tarantino *** Recipe Via Compu-Chef (tm) *** -!- Maximus 2.01wb ! Origin: New Orleans P.C. Club (1:396/17) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22892 Date: 04-29-94 09:53 From: Dorothy Hair Read: Yes Replied: No To: Bob Castillo Mark: Subj: Smoked Trout Salad ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ > Title: Blue Trout Luchow Poached BC>Thanks Dorothy. Will give it a try. Sounds great! You know, I actually sent two trout dishes to you, but one got away. (The biggest one, of course) I didn't modify the name of the second subject and when the mail packet was uploaded only the last message was accepted. I'm still learning the ropes, Bob. Happy fishing, Dorothy MMMMM--------Meal-Master v8 format Title: Smoked Trout Salad Categories: Salad, Seafood, California Yield: 4 MMMMM-----Smoked Trout Salad========/============ 12 sm Potatoes, New - peeled, boiled, sliced - and chilled 1 sm Onion, red; thinly sliced 1 lb Trout, smoked, boneless - cut into small pieces 1/4 c Vinaigrette 1/4 c Mayonnaise 1 tb Dill, fresh Lettuce =========================== > Directions < ========================== In a small bowl, toss all the ingredients until the potatoes and fish are well moistened. Serve each portion on a bed of lettuce. =========================> Notes and Credits <======================== Source: "The California Seafood Cookbook", by Isaac Cronin, Jay Harlow and Paul Johnson, Aris Books ISBN 0-943186-04-8 1983 [shared by Dorothy Hair Davis 4/94] MMMMM-------- * DeLuxe2/386 1.25 #95sa * -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23008 Date: 05-01-94 13:34 From: Michelle Bass Read: Yes Replied: No To: Mark Zaniewski Mark: Subj: Southern Barbecue Rub* ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ********************************* ***** Southern Barbecue Rub ***** ********************************* Categories: Rub Marinade Ribs Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/4 cup brown sugar 2 Tbsp kosher salt 1/4 cup black peppercorns 1/4 cup paprika 1 Tbsp dry mustard 1 Tbsp onion powder 2 Tbsp garlic powder 1 tsp cayenne pepper - or to taste (1 to 2 teaspoons) DIRECTIONS ------------------------------------------------------------ Combine all the ingredients in a spice mill or blender and grind to a coarse powder. Store in an airtight jar in the freezer for up to 6 months. Yield: 1 cup. Recommended cuts: Beef brisket (8 hours to overnight), flank steak (6 to 8 hours); pork ribs (8 hours to overnight). Author's note: This rub will enable you to create ribs that a pit boss would be proud of. Rub it into a side of ribs and refrigerate overnight. Then slow smoke the ribs over indirect heat in a kettle grill, adding a couple of handfuls of presoaked hickory smoking chips. Serve with your favorite barbecue sauce and a side of coleslaw. Source: Marinades by Jim Tarantino *** Recipe Via Compu-Chef (tm) *** -!- Maximus 2.01wb ! Origin: New Orleans P.C. Club (1:396/17) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22934 Date: 04-28-94 20:08 From: Randy Rigg Read: Yes Replied: No To: All Mark: Subj: Spaghettiamore ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Title: Spaghettiamore Categories: Main dish Yield: 3 servings 1 lb Ground beef 1/2 c Onion, chopped 1/4 c Green pepper 2 tb Shortening 1/2 lb Spaghetti, cook and drain 1 cn Cream of mushroom soup 1 cn Tomato soup 1 cn Water (soup can) 1 cl Garlic 1/2 c Sharp cheese, shredded 1/2 c Additional cheese Brown beef, onion and pepper in shortening. Add soups, water and garlic and heat. Blend with 1/2 cup of sharp cheese and spaghetti. Place in a 3 quart casserole. Top with 1/2 cup more cheese. Bake at 350 degrees for 30 minutes or until bubbly. Randy Rigg MMMMM ... Overestimation: Thinking that all your geese are swans. ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22873 Date: 04-30-94 10:34 From: Karen Mintzias Read: Yes Replied: No To: Fred Dixon Mark: Subj: Re: squaw bread ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> Following up a message from Bill White to Fred Dixon: FD> does anybody have a reciepe for squaw bread Sorry, I musta missed this request earlier... MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: SQUAW BREAD Categories: Breads Yield: 4 servings 2 c Water 1/3 c Oil 1/4 c Honey 1/4 c Raisins 5 tb Brown sugar 2 pk Dry yeast 1/4 c Warm water 2 1/2 c Unbleached all-purpose flour -(about) 3 c Whole wheat flour 1 1/2 c Rye flour 1/2 c Instant nonfat milk powder 2 1/2 ts Salt Cornmeal Butter; melted Combine water, oil, honey, raisins, and 4 tablespoons brown sugar in blender container. Blend to liquefy. Soften yeast in warm water with remaining 1 tablespoon brown sugar. Sift together 1 cup unbleached flour, 2 cups whole wheat flour, 1 cup rye flour, nonfat milk powder and salt in large bowl. Add honey mixture and yeast. Beat with mixer at medium speed until smooth, about 2 minutes. Gradually stir in enough of remaining flours to make soft dough that leaves sides of bowl. Turn out onto floured surface and knead until smooth and satiny, 10 to 12 minutes. Place dough in lightly greased bowl and turn to grease other side. Cover and let rise until doubled, about 1 1/2 hours. Punch down and let rest 10 minutes. Shape into 4 round loaves. Place 2 loaves on each of 2 lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in warm place until light and doubled in size, about 1 hour. Bake at 375F 30 to 35 minutes. Cool on racks. While still hot, brush with melted butter. Makes 4 loaves Created by: Marilyn Martell (C) 1992 The Los Angeles Times From: Karen Mintzias MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22956 Date: 05-01-94 08:08 From: Earl Shelsby Read: Yes Replied: No To: Fred Dixon Mark: Subj: squaw bread ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hello Fred: FD>does anybody have a reciepe for squaw bread Hope this is what you're looking for. I have some other American Indian breads: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Squaw Bread Keywords: Bread, American Indian Ingredients: 2 cup water 1/3 cup oil 1/4 cup honey 1/4 cup raisins 5 tbs brown sugar 2 pkg dry yeast 1/4 cup warm water 2 1/2 cup bleached all-purpose flour 3 all whole wheat flour 1 1/2 cup rye flour 1/2 cup powdered milk 2 1/2 tsp salt cornmeal melted butter Directions: Combine water, oil, honey, raisins and 4T brown sugar in blender, liquefy. Soften yeast in warm water w/remaining 1T brown sugar. Sift together 1c all- purpose flour, 2c wheat flour, 1c rye flour, powdered milk and salt in large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enough of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10 - 12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise until double (about 1 1/2 hours). Punch down and let rest 10 minutes. Divide into 4 round loaves and place on greased cookie sheets sprinkled w/cornmeal. Cover and let rise in warm place until doubled (1 hour). Bake at 375F 30 - 35 minutes. Brush w/melted butter and cool on racks. (Created by: M. Martell) -End Recipe Export- * SLMR 2.0 * -!- WM v3.10/92-0268 ! Origin: Glen Burnie Windows BBS, Md. (410)969-1914 (1:261/1165) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22978 Date: 04-29-94 05:51 From: Helen Peagram Read: Yes Replied: No To: Fred Dixon Mark: Subj: squaw bread ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Fred mentioned about squaw bread on 04-24-94 19:00 to All FD> does anybody have a reciepe for squaw bread This was the only one I could find, Fred. Perhaps it could be made by hand as well. hp ---------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Squaw Bread -- Bmm Categories: Breads, Machine Yield: 16 servings -----------------FORMATTED BY JOYCE BURTON----------------- ---------------------1 1/2 POUND LOAF--------------------- 5/8 c Milk 5/8 c -Water; (for Welbilt/Dak -machines add 2 TB. more -water) 2 tb Oil 1 1/2 tb Honey 2 tb Raisins 2 tb Brown sugar 1 1/2 c Bread flour 1 1/4 c Whole wheat flour 3/4 c Rye flour 1 ts -Salt 2 ts Red Star active dry yeast -for 1 1/2 lb. Panasonic/ -National machines use 4 1/2 -tsp. yeast In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with rest of ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Source: "Bread Machine Magic" by Linda Rehberg and Lois Conway who say: "We always enjoy this sweet whole wheat and rye bread that's often served in restaurants. Try it toasted for a snack." From: Joyce Burton Date: 09-25-93 ___-- ... Stoney Creek, the edge of Niagara at 09:49:34 on 29 Apr 94 ___ Blue Wave/QWK v2.12 -!- Silver Xpress Mail System 5.02H1B05 ! Origin: The Gatehouse BBS * (905)528-0635 & 0636 * 16.8k * (1:244/119) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22891 Date: 04-29-94 09:51 From: Dorothy Hair Read: Yes Replied: No To: Alison Meyer Mark: Subj: Syrian Cheese - Joban ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ [ contains 2 Syrian recipes, (ala "curds & whey") ] AM>You can buy rennet tablets as "Junket." Look in the supermarket AM>in the same section as the gelatin. Not all places carry it, but if I remember eating strawberry junket in my childhood. I missed the first post, but just happened to have been reading "The Art of Syrian Cookery" on BART while commuting to work this morning. And when seeing this message, I recalled that "junket" was an ingredient in some of the Syrian recipes. From: Helen Peagram MMMMM-------- MMMMM--------Meal-Master v8 format Title: Joban Syrian Cheese from "The Art of Syrian Cookery" Categories: Cheese, Syrian Yield: 5 Joban MMMMM------Joban - Syrian Cheese=====/=== 4 qt Milk 2 Junket Tablets =========================== > Directions < =========================== Heat milk to lukewarm. Melt 2 junket tablets in milk. Mix with hand and set aside 10 to 15 minutes. Stir again with a wooden spoon. Set 10 more minutes until the Joban settles on bottom. Pour in a colander and shape smoothly with your hands (cupping the hands) to make sure all water drains out. Sprinkle with salt. Reserve liquid for making Kareeshee. Yield: 5 Joban, 5 inches in diameter, 1 1/2 inches thick. =========================> Notes and Credits <======================== Joban is a must on the maza (appetizer) table in Syrian homes. Source: "The Art of Syrian Cookery", Helen Corey, 1962 Doubleday [shared by Dorothy Hair 4/94] MMMMM-------- MMMMM-------- MMMMM--------Meal-Master v8 format Title: Kareeshee mi limoon Cottage Cheese with Lemons Categories: Cheese, Syrian Yield: 2 cups MMMMM------The Art of Syrian Cookery==================== MMMMM------Cottage Cheese with Lemons/================== 1 qt Joban liquid 1 qt Milk 2 Lemons, juice of =========================== > Directions < =========================== Heat Joban liquid on low heat until warm. Add milk. When milk rises add lemon juice. Cook over low heat until cottage cheese gets thick. Pour into colander to strain off excess liquid. Yield: 2 cups =========================> Notes and Credits <======================== Source: "The Art of Syrian Cookery", Helen Corey, 1962 Doubleday [shared by Dorothy Hair 4/94] MMMMM-------- * DeLuxe2/386 1.25 #95sa * -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22846 Date: 04-26-94 02:49 From: Frank Skelly Read: Yes Replied: No To: Matthew Chan Mark: Subj: TEST POST ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MC>I've been leaving a number of messages on this echo, but never get any MC>responses. I was just wondering if anyone can see this? If so let MC>know, I don't know if there's a problem here or not. Well, Matthew, you made it to Canton, Ohio. Wanna cookie? MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Black Walnut Cookies Categories: Penn dutch, Cookies Yield: 1 servings 2 c Brown sugar 4 Egg, well beaten 1/2 c Flour 1/2 ts Salt 1/2 ts Baking powder 1 lb Walnuts, black, chopped Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. Posted from the Echo's Library 04/29/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ No pushing, except in an emergency. -!- WM v3.11/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22940 Date: 04-28-94 23:36 From: Lisa Greenwood Read: Yes Replied: No To: Dale Shipp Mark: Subj: Re: TEST POST ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ *** Quoting Dale Shipp to Matthew Chan dated 04-26-94 *** > > Title: German Chocolate Pie > Categories: D/g, Dessert, Pie > Yield: 6 servings > Oh DALE! How could you??? I've been working out 2-3 hours a day--aerobics, weights, yoga, the works. This pie is my downfall, and I can just feel myself importing it right into MM, and making it next week. I'll have to do aerobics 2 hours each day next week to make up for it. Ya trying to kill me? Here's one back at you! It's Molly Katzen's brownie recipes. FAT city, and it tastes so wonderful. I truly consider a serving to be half of a 9x13 pan. I can prove that! MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Moosewood Fudge Brownies Categories: Desserts, Cakes/pies Yield: 1 panful 5 oz Unsweetened chocolate 1/2 lb Butter or margerine, soft 1 3/4 c Light brown sugar (white ok) 5 ea Eggs 1 1/2 ts Vanilla extract 1 c Flour(3/4c for fudgier ones) MMMMM------------------OPTIONAL EMBELLISHMENTS:----------------------- 1 c Chopped walnuts/pecans 1 ts Freshly grated orange rind 1/2 ts Cinnamon 1 sm Ripe banana, mashed 2 tb To 4T strong black coffee 1 c Semisweet choc chips 1. Butter 9x13 pan. Preheat oven to 350. 2. Gently melt the chocolate. Let it cool for about 10 mins. 3. Cream the butter and sugar in a medium sized bowl until light and fluffy. 4. Add the eggs, one at a time, beating well after each. Stir in the vanilla. 5. Stir constantly as you drizzle in the melted chocolate. After all the chocolate is in, beat well for a minute or two. 6. Stir in the flour and possible embellishments. Mix just enough to blend thoroughly. 7. Spread the batter into the prepared pan. Bake 20-25 mins, or until knife inserted in the center comes out clean. Cut into squares while still hot, then allow to cool for at least 10 mins, if you can wait that long. *my note--these are unbelievable!!!!!!! From the New Moosewood Cookbook Shared by Lisa Greenwood From: Lisa Greenwood MMMMM -!- GEcho 1.00+ ! Origin: The Disk Box ][ Node 2 (810)790-6829 Zoom 14.4k (1:2202/11) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22944 Date: 04-30-94 07:16 From: Mark Miklas Read: Yes Replied: No To: Matthew Chan Mark: Subj: TEST POST ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ On 04-23-94 Matthew Chan wrote to All... MC> I've been leaving a number of messages on this echo, but never get any MC> responses. I was just wondering if anyone can see this? If so let We saw tthis, we jist didn't know what it was exactly that you wanted. ---------- Recipe via Meal-Master (tm) v8.00 Title: Marks Baked Stuffed Trout Categories: Main dish, Fish Yield: 2 servings 2 x MEDIUM OR 3 SMALL TROUT 1/4 c Onion, diced 1/4 c Green pepper, seeded, diced 1/4 c Celerey, diced 1/4 c Tomato, seeded, chopped 1/2 c Basil, parsley, dill,chopped 5 x Bacon pieces 1/4 c Bread crumbs 2 tb Butter Saute onions, pepper and celery in 1 tb butter until softened but not browned. Remove from heat and mix in tomato and the chopped fresh herbs, then the bread crumbs. Toss well. Place a piece of bacon in the cavity of each trout and fill with herbed veggie mixture. Close cavity up with a toothpick. Place a piece or two of bacon across the top of each trout. Top with any of the veggie mix that remains. Drizzle over with remaining tb of butter. Place in a shallow foil lined pan and close foil over fish and seal well. Bake in a preheated 300 -325 degree oven 25 to 35 minutes(depending on size of fish). Keep sealed while cooking. Meat should be flaky and translucent when done. Carefully transfer to serving platter, season with salt and pepper to taste. Serve with small new michigan potatoes with butter and sour cream w/chives, and a tossed green salad. I THINK I'M IN HEAVEN!!!!!! From: Mark Miklas ----- -!- * OFFLINE 1.56 * when in doubt, sell it! -!- T.A.G. 2.6f5 Beta ! Origin: The Chessplayer's Forum - MultiLine (313) 386-7054 (1:2410/0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23005 Date: 05-01-94 13:30 From: Michelle Bass Read: Yes Replied: No To: Mark Zaniewski Mark: Subj: Texas Dry Rub* ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Mark, Here's a few rub recipes for you. I've tried close versions of most of these, altering ingredients and fresh herbs to suit our taste. All are delicious, especially this one. Use this one to make the next recipe, Marinated Beef Brisket, Texas Style. We don't use it on a brisket but rather an eye of round roast, a cut I always considered expensive, dry and tasteless 'til we started smoking it. We let the eye of round marinate for about 3 days minimum ************************* ***** Texas Dry Rub ***** ************************* Categories: Rub Marinade Beef Brisket Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 Tbsp coarsely cracked black peppercorns 2 Tbsp dried oregano 1 tsp cumin 1 tsp onion powder 2 dried chipolte chili peppers (2 to 3) 1 Tbsp dried cilantro leaves 1 bay leaf 1 tsp ground dried orange peel 1 Tbsp chopped dried wild mushrooms (cepes) DIRECTIONS ------------------------------------------------------------ Combine all the ingredients in a spice mill or blender and grind to a coarse powder. Store in an airtight jar in the freezer for up to 6 months. Yield: 1/2 cup (or 8 tablespoons) Recommended cuts: Beef brisket (8 hours to overnight), flank steak (6 to 8 hours);l pork ribs (8 hours to overnight). Author's note: The secret ingredient here is the dried wild mushroom, which lends it a savory muskiness. The dried chipotles add hints of smoke, along with the heat. Use as a dry rub for beef brisket or beef or pork ribs. Source: Marinades by Jim Tarantino *** Recipe Via Compu-Chef (tm) *** -!- Maximus 2.01wb ! Origin: New Orleans P.C. Club (1:396/17) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22888 Date: 04-29-94 08:59 From: Dorothy Hair Read: Yes Replied: No To: Ronda Eikenberry Mark: Subj: Toasted Almond Amaretto ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ DH> =================> Nutrition <========================= RE>I wish that more people would put the nutritional information Glad to do it when I can. The nutrition information is not always available, especially with some of the older recipes in my collection. Guess we are becoming more aware these days. I know I certainly cook differently that I did when in my 20's. Chopped spinach with a cube of melted butter and garlic tasted wonderful! As did so much that I sauteed in chicken fat. However, there are those days when it's fun to be decadent. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Toasted Almond Amaretto From Ambrosino's Categories: Dessert, Dairy, Italian Yield: 6 servings MMMMM--------------------Toasted Almond Amaretto -------------------- 1 qt Ice cream, Vanilla Softened 1 1/4 c Amaretto di saronna Liqueur 1/3 c Almonds, toasted chopped Cream, whipped ==========================> Directions <====================== 1. Set the ice cream at room temperature for 30 minutes or until soft enough to stir. Blend in 1/2 cup amaretto and the chopped almonds. Refreeze for 24 hours. 2. When ready to serve, scoop into dessert dishes. Top each with a jigger of amaretto. Garnish with Cream, whipped . We make our ice cream from scratch; if you have an ice cream machine, we suggest you use it. Otherwise, buy the best ice cream you can find for this dessert. The quantity of chopped almonds may be altered to suit individual preference. =============================> Nutrition <========================= Calories: 518 Protein (%): 8 Protein (grams): 5 Vitamin A (%): 26 Carbohydrate (grams): 43 Vitamin C (%): 1 Cholesterol (milligrams): 94 Riboflavin (%): 18 Sodium (milligrams): 95 Niacin (%): 2 Fat (grams): 28 Thiamine (%): 4 Unsaturated (grams): 11 Calcium (%): 16 Saturated (grams): 15 Iron (%): 3 ============================> Notes and Credits <=================== Preparation: freeze Cuisine: Italian Source: Ambrosino's Food Group: Dairy Meals: dinner, party, lunch Courses: Dessert Temperature: frozen Servings: 6 [shared by Dorothy Hair Davis 4/94] From: Dorothy Hair MMMMM * DeLuxe2/386 1.25 #95sa * -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23009 Date: 05-01-94 13:36 From: Michelle Bass Read: Yes Replied: No To: Dave Phillips Mark: Subj: Tortilla Dough/Corn Torti ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ***************************************** ***** Tortilla Dough/Corn Tortillas ***** ***************************************** Categories: Mexican Tortillas Masa Harina Calories per serving: Number of Servings: 1 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ DIRECTIONS ------------------------------------------------------------ HOW TO MAKE TORTILLA DOUGH: Corn prepared for grinding and being made into dough is called nixtamal and is made in the following way. Add 2 oz. unslaked lime to 2 lb. corn kernels and boil in 4 quarts water over a high heat. As the water is absorbed, stir to ensure that the corn cooks through completely. If all the water is used up, add more boiling water (do not add cold water or the corn will take more time to cook). To test whether done, squeeze a corn kernel between your fingers; if done, the outer skin should peel off. Remove from heat and leave to cool. Rub the kernels together to remove skin and place in a separate container. Grind in a metate or mill. To avoid lumps forming during grinding, add a little water. (Cornmeal for making tortillas is obtainable as masa harina.) HOW TO MAKE CORN TORTILLAS: To make tortillas, you need a clay or metal griddle or, failing that, a frying pan. If the dough has been resting for some time, you will have to knead it again to make it smooth and pliable. Form small balls of dough that fit into the palm of your hand, pat each one between your palms, moving it from one to the other until it forms a very thin pancake. If the dough tears, patch the break and stick it down with moistened fingers. Cook on the griddle turning once. When ready, the tortillas should puff up, although this is not always so. To check if done, lift gently; if the tortilla sticks to the griddle, it is not completely cooked. To keep warm, wrap in a napkin and place in a chiquihuite, jicara or other container. As the tortillas tend to sweat, after a few minutes unwrap the napking and separate them to avoid sticking, then wrap up again. If freshly made tortillas are not eaten the same day, wrap them in a napkin, then a plastic bag and place in the refrigerator. In this way, they can be successfully reheated. Tortillas need never go to waste. If you wish, place them in the sun immediately to dry and put in a paper bag. They can then be used later for making tortilla crumbs, chilaquiles, tostadas or other dishes. Tortillas vary considerably in size but are generally preferred small and very thin for making tacos. In Oaxaca, tortillas are much bigger -- as much as 6, 12 or 15 inches in diameter -- and are, incredibly, made by and in the same way. Tortillas can be soft or crisp; the dough used is the same but the method of cooking is different. To make crisp tortillas, instead of a griddle, a deep bottomless (??) pot with sloping sides is used to receive the heat directly. The tortillas are slapped on the outside of the pot and turned once. [I read this as you cook the tortillas on the bottom of an iron pot turned upside down.] Recipe from "Traditional Mexican Cooking" (sub: and its best recipes) By Adela Fernandez (Cookbook purchased in San Miguel de Allende, Mexico) *** Recipe Via Compu-Chef (tm) *** -!- Maximus 2.01wb ! Origin: New Orleans P.C. Club (1:396/17) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22931 Date: 04-27-94 23:14 From: Randy Rigg Read: Yes Replied: No To: All Mark: Subj: Tuna Loaf ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Title: Tuna Loaf Categories: Meat Yield: 4 servings 1 tb Margarine 1/4 c Celery, chopped 1/4 c Green pepper, chopped 2 tb Onions 3 Eggs, room temp, separated 1/2 ts Salt 1/4 ts Poultry seasoning ds Pepper 3/4 c Milk 2 c Bread crumbs, soft 3 cn Flaked tuna, well drained 6 1/2 oz. size cans Pimiento Mushroom soup Melt butter in small pan. Add celery, green pepper and onion; cook until celery is crisp tender. In another bowl, beat egg yolks with salt, seasoning and pepper. Stir in milk, bread crumbs, tuna and celery mixture; mix well. Beat egg whites till stiff, fold into tuna mixture, put in a well buttered loaf pan. Bake uncovered in a 350 degree oven for 1 hour. Randy Rigg MMMMM ... Other than it doesn't work, it works fantastic for me. ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22793 Date: 04-30-94 16:25 From: Sylvia Steiger Read: Yes Replied: No To: All Mark: Subj: Vegetarian chili 1/4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Knowing how popular the chili wars are around here and feeling compassion towards our vegetarian friends who haven't been able to get into them, I offer the following: ---------- Recipe via Meal-Master (tm) v7.07 (*P) Title: Lady April's Renaissance Chili Categories: Try it, Vegetarian, Vegan, Chili, Cook-off Servings: 12 12 c ;water 2 c Pinto beans, dried 2 Jalapenos; chopped (or more) 1 1/2 c Mexican Beef Style Heartline -Meatless Meat 1 Onion; chopped 2 c TVP 1 cn Tomato sauce (15 oz) 2 Tomatoes; chopped 4 ts Salt 1 ts Pepper 2 1/2 tb Chili powder 1 tb Garlic powder 2 ts Cocoa 4 ts Sugar 1/2 ts Red pepper; crushed 2 tb Tomato paste (heaping) Clean and rinse beans. Bring to a boil in 12 cups water, turnoff heat and soak for one hour. Add jalapenos and Heartline Meatless Meat and cookuntil beans are tender. Ad rest of ingredients and simmer 30 minutes more. Makes about 3 quarts. This recipe was the first place winner in the 5th Annual Lone Star Vegetarian Chili Cook-Off, held in San Antonio, Oct. 3. It was created by April and James Hall of San Antonio. Source: South Texas Vegetarian Society newsletter, November-December 1993/MM by DEEANNE Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes ----- From: Sylvia Steiger ---------- Recipe via Meal-Master (tm) v7.07 (*P) Title: Chili of Penultimate Grooviness Categories: Try it, Vegetarian, Vegan, Chili, Cook-off Servings: 12 1 lb Black beans, dried 1/2 lb Pinto beans, dried 1/4 lb Kidney beans, dried 2 Poblano peppers;chopped 1 Green bell pepper;chopped 2 Tomatoes; coarsely chopped 2 Red onions; minced 2 lg Carrots; minced 6 Garlic cloves;minced 2 cn Tomatoes, crushed (15 oz ea) 3 tb Tomato paste 4 tb Chili powder 3 tb Cumin powder 1 tb Salt 1/2 tb Black pepper 2 c TVP Soak beansovernight or bring to a boil, then turn off heat and soak for one hour. Saute vegetables until soft and add to beans along with rest of ingredients except TVP. Cook for one and a half hours, adding TVP the last 20 minutes of cooking. 2nd place winner in the 5th Annual Lone Star Vegetarian Chili Cook-Off, held Oct. 3 in San Antonio. Recipe by Phillip Anderson, Kim Behring, Myria Martinez and Jason Paschall, of San Antonio Source: South Texas Vegetarian Society Newsletter, Nov-Dec 1993/MM by DEEANNE Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes ----- From: Sylvia Steiger ---------- Recipe via Meal-Master (tm) v7.07 (*P) Title: Vegetable Chili Categories: Try it, Vegetarian, Vegan, Chili, Cook-off Servings: 8 1/2 lb Garbanzo beans 1 lg Onion; chopped 1/2 Garlic pod; chopped 1-in. piece of ginger; -finely chopped 1 Green pepper; finely chopped 1/2 bn Cilantro; chopped 1/2 lb Tomatoes; chopped 2 tb Coriander 1 ts Cumin powder 1 ts Red chili powder 1/2 ts Pepper 1/4 ts Nutmeg powder 1/2 ts Cinnamon powder 1/4 ts Clove powder 1 tb Dry pomegranate seed; -coarsely powdered Salt to taste 4 tb Peanut oil 1. Wash and soak the beans ovenight and boil until soft and tender. 2. Saute onion in oil over a low fire until onion turns dark pink. Add garlic, ginger, and green pepper. Saute 5 more minutes.Add cilantro and continue for 2 more minutes. Add coriander, cumin, red pepper and black pepper. Stir for 3 more minutes. 3. Add chopped tomatoes and continue cooking on low, stirring occasionally until all water is sued and oil has started floating up from the side. 4. Add beans with all the liquid, salt, pomegranate seed powder. Mix well and cook for 1/2 hour. Take out 1 cup of beans and mash. Return to pot and stir well. 5. Add rest of spices: nutmeg, cardamom, clove and cinnamon. Mix well and bring temperature down. 6. Chili is ready to serve. 3rd place winner in 5th Annual Lone Star Vegetarian Chili Cook-Off, held Oct. 3, in San Antonio. Recipe by Chandreeka Maniar of Austin, Texas. Source: South Texas Vegetarian Society newsletter, Nov-Dec 1993/MM by DEEANNE Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes ----- From: Sylvia Steiger ---------- Recipe via Meal-Master (tm) v7.07 (*P) Title: Critterless Chili Categories: Try it, Vegetarian, Vegan, Chili, Cook-off Servings: 6 3 c Beans, dried; soaked,cooked 3 tb Chili powder 2 lg Onions; chopped 2 tb Cumin 2 lg Carrots; grated or finely -chopped 2 ts Cayenne 1 Bell pepper; chopped 1 tb Basil 6 Garlic cloves; chopped 1 ts Thyme 1 Serrano pepper; seeded and -chopped 1/4 c Tamari 2 tb Olive oil 1 ts Salt or to taste 26 oz Spaghetti sauce, commercial On medium-high, stir fry vegies, garlic and serrano in olive oil for 5 minutes. Add spices; stir fry 5 minutes more. Add drained beans; stir into spices for a few minutes. Add spaghetti sauce, stir, lower heat to simmer, and cook 30 minutes. The team created this recipe from ingredients available from any supermarket because they wanted it to be easy for anyone to make. 4th place winner in the 5th Annual Lone Star Vegetarian Chili Cook-Off, held Oct. 3, in San Antonio. Created by Alice Strong, Barbara Holmes and Becky Holmes, of Houston. Source: South Texas Vegetarian Society newsletter, Nov-Dec 1993/MM by DEEANNE Posted on GEnie Food & Wine RT Nov 14, 1993 by DEEANNE From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes ----- * SLMR 2.1a * Minds, like parachutes, work only when open. -!- FidoPCB v1.5 beta-'j' ! Origin: Lunatic Fringe * Richardson,TX * 214-235-5288 * (1:124/2113) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22768 Date: 04-30-94 08:53 From: Sheila Exner Read: Yes Replied: No To: Terri Woltmon Mark: Subj: Velveeta ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Terri: TW> was the same kid that will only eat macaroni & cheese TW> outta a *box*! The upshot - I am looking for a recipe TW> for macaroni & cheese based on Velveeta. I have searched Gee, when I am stuck for a quick mac & cheese that doesn't come from a box :-) I just cut off a chunk of Velveeta (or the substitute I can get here that is just as good and not as pricey), put it in a bowl with a little milk and melt it in the microwave. How much cheese depends on how much you want to make. For four servings, I use about a 3" slice. Start with a small amount of milk, you can always add more. Cook the mac as usual. Add just a bit of nutmeg to the cheese sauce and stir in the cooked mac. Easy and quick! Sheila -!- Squish v1.01 ! Origin: Rainbow Castle <*> Eclectic in Ft. Worth, Tx. <*> (1:130/29.103) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22901 Date: 04-29-94 18:28 From: Clifton Thrailkill Read: Yes Replied: No To: Terri Woltmon Mark: Subj: Re: Velveeta ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> Quoting Terri Woltmon to All <=- TW> "Ack! I'm raising a food-snob." Then I remembered this TW> was the same kid that will only eat macaroni & cheese TW> outta a *box*! The upshot - I am looking for a recipe TW> for macaroni & cheese based on Velveeta. I have searched TW> every cookbook I own (including the 1968 4-H Fundraiser TW> Cookbook & a Church Fundraiser Cookbook) to no avail. TW> Does anyone out there have one?????? Terri this is the one my wife uses. She said she got it off the Velveeta package. Classic Macaroni & cheese 1/2 cup chopped onion 1/2 cup chopped green pepper (if desired(we do not put it in)) 2 tbsp margarine 1 lb velvetta ( cubed) 1/2 cup milk 2 cups elbow macaroni cooked & drained 1/2 cup parmesan cheese, grated Saute vegetables in margarine until tender. Add 3/4 lb cheese and milk. Stir over low heat until cheese is melted. Stir in macaroni and put in casserole dish. Top with parmesan cheese. Bake at 359 for 20 min. Top with remaining velvetta bake until melted. ... Open mouth, insert foot, echo internationally. ___ Blue Wave/QWK v2.12 -!- Maximus 2.01wb ! Origin: Southern Crossroads * METRO 817-481-8984 * 19.2K ZyXEL (1:124/4115) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22966 Date: 05-01-94 11:49 From: Dale Shipp Read: Yes Replied: No To: Terri Woltmon Mark: Subj: Velveeta CR* ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 29 Apr 94 18:28:14, Terri Woltmon <=- -=> spoke to All about Velveeta <=- TW> for macaroni & cheese based on Velveeta. I have searched Dug this one up a week or so ago. Only one that really called for Velveeta. Unexpected end of recipe From: Sylvia Steiger MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: CONFETTI MAC'N CHEESE Categories: Pasta, Cheese/eggs Yield: 6 servings 1/4 c Chopped onion 1/4 c Chopped green pepper 2 tb Margarine or butter 1 lb Pasteurized process cheese - spread, cubed 1/2 c Milk 2 c (7 oz) elbow macaroni, - cooked, drained Saute vegetables in margarine until tender. Reduce heat to low. Add process cheese spread and milk; stir until process cheese spread is melted. Stir in macaroni. Spoon into 2 quart casserole. Bake at 350 for 15 minutes. Sprinkle with parmesan cheese if desired. Preparation time: 15 minutes Baking time: 15 minutes == Courtesy of Dale & Gail Shipp, Columbia Md. == From: Sylvia Steiger MMMMM ... Shipwrecked on Hesperus in Maryland. 00:26:33 01 May 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 22825 Date: 04-26-94 00:54 From: Frank Skelly Read: Yes Replied: No To: All Mark: Subj: What is it??? ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ The Librarian could use a little help here folks: Anyone have a clue as to what Sambal oelek is? How about a possible origin? Hmmm??? MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hot Tomato Sauce Categories: Sauces Yield: 12 servings 2 tb Oil, olive 2 ts Garlic minced 1 ts Ginger, minced 1 c Onion, chopped 1 c Tomatoes (28oz) whole+puree 1 ts Sambal oelek 1 ts Soy sauce Heat the olive oil in a large saucepan. Add the garlic and gingerroot and cook briefly then add the onion and cook until soft. Add the tomatoes and puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes. Run the sauce through the coarse blade of a food mill and save until needed. To serve, reheat and correct seasonings to taste. Makes 2 3/4 cups. For a milder sauce, reduce the sambal. May be stored for brief periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish. Posted from the Echo's Library 04/27/94 by Frank Skelly From: Frank Skelly MMMMM (The Library is OPEN!) Frank -!- þ QMPro 1.51 þ I never met a chocolate I didn't like. -!- WM v3.10/92-0329 ! Origin: The Pentagon - Canton, Oh - 216-493-3522 Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23631 Date: 05-04-94 22:28 From: Cheryl Jones Read: Yes Replied: No To: Steven Walczewski Mark: Subj: (diet) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Steven Walczewski wrote in a message to All: SW> I need diet recipies now please send me a message of good SW> ones any food espeashaly dessert!! SW> thanks! Hi Steven, Here's a delicious recipe for muffins. It's from a Weight Watchers cookbook. They are delicious and easy to make. Oatmeal and Raisin Muffins 1 cup plus 2 tablespoons all purpose flour 2 tsp double-acting baking powder 1/4 tsp ground cinnamon 1/4 tsp salt 1/4 cup margarine 1/4 cup firmly packed brown sugar 1/4 cup granulated sugar 1 egg 1 cup skim milk 4 1/2 oz uncooked quick or old-fashioned oats 3/4 cup dark raisins Preheat oven to 375 F. Line twelve 2 1/2 inch diameter muffin-pan cups with paper baking cups and set aside. In small bowl combine flour, baking powder, cinnamon, and salt; set aside. Using electric mixer, in mixing bowl cream margarine with sugars until light and fluffy; add egg and beat until combined. Alternately beat in flour mixture and milk, a little of each at a time, beating well after each addition. Stir in oats and raisins. Fill each baking cup with and equal amount of batter (each will be about 2/3 full). Bake for 20 to 25 minutes (until muffins are lightly browned and a toothpick, inserted in center, comes out dry). Remove muffins to wire rack to cool. Each serving provides 1 bread exchange 1 fat exchange 1/2 fruit exchange 55 optional calories 192 calories 5 g fat Bye for Now Cheryl -!- timEd-B9 ! Origin: Underground Information Highway 1-813-786-9002 (1:3603/100) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23632 Date: 05-04-94 22:45 From: Cheryl Jones Read: Yes Replied: No To: Steven Walczewski Mark: Subj: (diet) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Steven Walczewski wrote in a message to All: SW> I need diet recipies now please send me a message of good SW> ones any food espeashaly dessert!! Hi Steven, Here's one more recipe. Chocolate Cherry Frozen Pie 2 tablespoons plus 1 1/2 teaspoons chocolate syrup 12 graham crackers (2 1/2 inch squares) made into crumbs 18 oz chocolate dietary frozen dessert, softened 3/4 cup thawed frozen dairy whipped topping 12 large fresh pitted cherries ( no sugar added) cut into halves In small bowl drizzle chocolate syrup over cracker crumbs and using a fork, stir to combine. Using the back of a spoon, press crumb mixture over bottom and up sides of 9 inch pie plate; set aside. Using electric mixer, in medium mixing bowl beat frozen dessert until smooth; carefully transfer to graham cracker crust. Cover with plastic wrap and freeze until firm, about 1 hour. To serve, spread whipped topping over pie, or fit a pastry bag with a star tip, fill bag with topping, and decoratively pipe topping onto pie; arrange cherries on top. Makes 6 servings 208 calories 5 g fat Bye for Now Cheryl -!- timEd-B9 ! Origin: Underground Information Highway 1-813-786-9002 (1:3603/100) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23690 Date: 05-05-94 13:58 From: Helen Peagram Read: Yes Replied: No To: Steven Walczewski Mark: Subj: (diet) ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Steven mentioned about (diet) on 05-01-94 20:28 to All SW> To ALL SW> I need diet recipies now please send me a message of good ones any SW> food espeashaly dessert!! thanks! MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: My Light Cheesecake Categories: Desserts, Peagram, Cheesecakes Yield: 8 servings MMMMM--------------------MM BY HELEN PEAGRAM------------------------- MMMMM---------------------------CRUST-------------------------------- 1 c Graham crumbs 1/2 ts Cinnamon 2 tb Margarine, melted 1/3 c Brown sugar MMMMM--------------------------FILLING------------------------------- 1 1/4 lb Cottage cheese, well drained 1/2 c Sugar 2 Eggs 1 ts Vanilla 2 tb Cointreau MMMMM--------------------------TOPPING------------------------------- 1 c Yogurt 2 tb Sugar 1/4 ts Vanilla Preheat oven to 350. CRUST: Mix crumbs, margarine, cinnamon and sugar. Press into bottom of a 10 inch spring form pan. FILLING: In processor, blend cheese til smooth. Add sugar OR equivalent artificial sweetener and blend til smooth. Add eggs then vanilla and liqueur. Pour over crust. Bake for 30 minutes. Cake will appear slightly puffed. Do not allow to brown. Remove and let rest for 5 minutes. Make topping by blending all ingredients. Artificial sweetener can again replace the sugar if desired. Spoon over cake. Bake 5 minutes longer. Cool to room temperature and chill over night. Serve with any fruit topping desired. From: Helen Peagram MMMMM ... Stoney Creek, the edge of Niagara at 13:58:07 on 05 May 94 -!- GEcho 1.02+ ! Origin: Renzo's Roost * Hamilton, Ont. * (1:244/118.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23735 Date: 05-06-94 01:56 From: Jeff Duke Read: Yes Replied: No To: All Mark: Subj: *CR* New Tabasco Product ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Here's the recipe on the carton of the all-new Tabasco Brand Jalapeno Sauce, which is not too hot, just right, and tastes like you've put real jalapenos on the dish. (the jar/pickled kind, not fresh/hot) The product would be excellent on chips, nachos, and as I've found, is absolutely perfect sprinkled on tacos or burritos. Title: Mexican Chicken Salad Categories: Poultry, Tabasco Servings: 4 2 c Cut-up cooked chicken 1/4 c Sour cream 1/4 c Mayonnaise 1/4 c Finely chopped carrot 2 tb Cilantro 2 tb Capers (drained) 2 tb Red bell pepper chopped fine 2 tb Lemon juice 1/2 ts Ground cumin 1/4 c Onion, chopped fine 1/4 c Tabasco Brand Jalapeno Sauce 1 Avocado, peeled, wedges Lettuce leaves Paprika Toss all ingredients except avocado, lettuce and paprika. Serve on lettuce leaves with avocado wedges. Sprinkle with paprika. From McIlhenny Tabasco Brand Jalapeno Sauce box. Jeff Duke -!- FMail 0.96â ! Origin: The LightSpeed Chronicle BBS (817) 696-2231 (1:3805/25) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23630 Date: 05-04-94 13:55 From: Anne Marie Chiappetta Read: Yes Replied: No To: All Mark: Subj: Another Pizza Recipe ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ More Recipes! Classic Pizza Basic Pizza Dough for one Crust 1/2 cup Simple Pizza Sauce 1 pound bulk italian sausage 1 small onion, chopped (about 1/4 cup) 1 Tbs olive oil 1 cup shredded mozzarella cheese (4 ounces) 1/2 cup shredded provolone cheese 1/4 cup chopped fresh basil 1/2 cup chopped prosciutto Prepare Basic Pizza Dough & Simple Pizza Sauce. Cook sausage & onion in oil over medium heat, stirring occasionally, until sausage is brown;drain. Place oven rack in lowest position of oven. Heat oven to 500 degrees. Press or roll dough from center to edge into a 12 inch circle on lghtly floured surface. Place on ungreased pizza screen or in a 12 inch perforated pizza pan. Press dough from center to edge so edge is thicker than center. Spread pizza sauce over dough to within 1/2 inch from edge. Mix cheeses; sprinkle over sauce. Spread sausage mixture over sausages; sprinkle with basil and prosciutto. Bake about 10 minutes or until crust is golden brown and cheeses are melted. More Pizza Recipes to come, I just have to go downstairs & dig up more recipes! ___ X SLMR 2.0 X A social life? Which board can I find that on! -!- Maximus 2.01wb ! Origin: CHALLENGE BBS/1.2G 21.6k/Redding CT (203) 938-8625 (1:141/1020) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23756 Date: 05-04-94 08:49 From: Dorothy Thompson Read: Yes Replied: No To: All Mark: Subj: Argentinean Beef Saute ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Title: Argentinean Beef Saute Categories: Beef, Main dish, Easy Yield: 4 servings 1 lb Lean grd. beef 3 md Onions, chopped coarse 1 lg Green pepper diced coarse 1 ts Salt (scant) 1 ts Basil 1/2 ts Grd.black pepper 1/4 ts Sugar 1/4 ts Oregano 1/8 ts Crushed red pepper (optional 3 Cloves garlic,crushed 2 tb Chopped parsley 1 8 oz can red kidney beans, Drained (reserve liquid) 1 8 oz golden hominy, drained In large skillet over medium heat brown beef, stirring to break up. Add onions and green pepper. Saute, stirring ocasionally, just until vegetables are tender. Stir in salt, basil, ground pepper, sugar, oregano, red pepper, garlic, chopped parsley, beans and hominy. Simmer uncovered, gradually adding about 1/4 cup reserved bean liquid and stirring occasionally, 10 minutes or until flavors are blended. MMMMM ___ Blue Wave/QWK v2.12 -!- WM v3.10/93-1190 ! Origin: MASTERS PLACE|Dave Metheny|(618)234-4043|| (1:2250/19) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23600 Date: 05-03-94 06:12 From: Pat Stockett Read: Yes Replied: No To: Dorothy Hair Mark: Subj: Asparagus Cake CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Dorothy! DH>Hi Pat! Thanks for this post which includes some of my favorites: Your more than welcome. :-) DH>I used to snap off the ends of asparagus, cooking only the tender parts >that remained. That is, before I learned how much more could be saved >by simply using a vegetable peeler on the stalks. Guess the times >have taught me to be more frugal. It's a shame to toss anything that tastes that good. I always have good intentions for doing something with them. It just hardly ever happens. Once I chopped them real small and sauteed them in butter before finishing the white sauce for the rest. DH>Last weekend there was an Asparagus Festival in Stockton, CA. We were That would be something. Our asparagus is in now. I would have thought the California would be earlier than ours. Oh well.. DH> Title: Asparagus Tip Pasta From Calvert's Mustard Cookbook Saved. Thank You. One can't have too many good sounding recipes for asparagus. :-) Did you know you can make it into cake. -Pat -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Asparagus Cake Keywords: cake, spring From: Helen Fleischer "We can hear the incredulous cries now, echoing "Asparagus cake?" Yes, friends, asparagus in a cake, and as delicious a cake as you might want. Asparagus is a very sweet vegetable --especially young and fresh asparagus. Only buy it fresh, while the stems are quite firm and the heads don't yet show signs of flowers (huh? sounds like they think asparagus is like broccoli! -Helen) --asparagus goes starchy and strong-flavored when it's old." 2 cups whole wheat pastry flour 1/2 tsp salt 1 1/2 tsp baking soda 1/2 cup unsaturated vegetable oil 3/4 cup honey 1/2 cup yogurt 2 large eggs 1/4 cup nutmeats, chopped medium coarse 1 1/2 cups raw asparagus bits, stems and tips both, cut in 1/2 inch chunks Measure the flour, salt, and soda into a large bowl and mix together very well. Add the oil, honey and yogurt, and mix well. Break in eggs and stir in thoroughly. Add the nutmeats and asparagus. Scrape into two greased 7 inch loaf pans (see "Greasing without Grease" chapter). Put pans in a cold oven. Turn oven to about 350F and bake for about 40 to 45 minutes. Test, turn out, and enjoy--we know you will." About that "Greasing without Grease" chapter: what they do, is spread a thin film of liquid lecithin from the health food store on their pans. It is cheaper than "PAM" and has no propellants. -End Recipe Export- * QMPro 1.0 90-8356 * New Jersey, The Garden State. -!- WM v3.10/92-0413 ! Origin: The Magic Dominion 1:107/614 n.j. 908-583-7894 16.8 (1:107/614.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23760 Date: 05-03-94 21:40 From: Randy Rigg Read: Yes Replied: No To: All Mark: Subj: Asparagus-Ham Casserole ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Title: Asparagus-Ham Casserole Categories: Casserole Yield: 4 servings 4 sl Ham 1 pk Asparagus, frozen 1 cn Cream of celery soup 2 tb Milk Wrap ham around 3 or 4 asparagus spears. Fasten with toothpick. Arrange in a shallow baking dish. Combine soup, milk then pour over ham. Bake for 20 minutes at 400 degrees or until done. Randy Rigg MMMMM ... . ___ Blue Wave/QWK v2.12 -!- GEcho 1.00 ! Origin: The Pinnacle Club BBS, Evansville,IN. 812-963-9139 (1:2310/150) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 23662 Date: 05-04-94 16:38 From: Katherine Walden Read: Yes Replied: No To: All Mark: Subj: Bannock ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Here is are recipe for Bannock (native american bread), and a few ways of ccoooking it. c 4 cups flour 3 rounded teaspoons baking powder 1/2 teaspoon salt Mix dry ingredients well, and add a mixture of: 3/4 cup evaporated milk 3/4 cup water Oven temperature 425 degrees F. Gently combine the ingredients to form a soft dough; then knead eight to ten times. . Stack four or five sheets of clean newspaper on a table and flour the top sheet well. Press the dough into a circle about half an inch thick. Slash the to with a knife at two inch spaces making one and one half inch inch cuts through the dough Bake the bannock on the newspapers, aluminium foil or a cookie sheet for twenty to twenty-five minutes. When done, it will be a golden brown in colour. Cool the bannock under a towel for ten minutes. Cut into wedges and serve warm with margarine and homemade jam. Cheese Bannock - add 1-1/3 cups grated cheese. Two tablespoons shortening cut into the flour makes a more tender bannock. An egg, beaten slightly, may be added with the milk to the bannock dough. Follow the recipe given above, and try the following methods of baking. Fried Bannock =============== Prepare the basic dough. Press out the dough according to directions, but make it one-quarter of an inch thick. Cut in strips one inch wide. Wind the dough, spirally, around a stick about one-half inch thick. Holding the stick about eight inches from the fire, rotate it slowly until the bannock is golden brown. Fried Bannock ============= prepare the basic bannock dough, rolling it slightly thinner. Cut out circles or squares about three inches in diameter. Deep fry in one and one-half inches of oil until golden brown. Serve warm. Camp Bannock ============ . Follow the recipe for basic bannock, but press the dough to one-quarter of an inch in thickness; cut it into circles. Lean the frying pan against a rock or log so that it faces the fire at an angle. The bannock should be from six to eight inches from the fire, depending on the heat. Cook until the top is brown; flip over, and continue cooking until the second side is brown. -!- WM v3.10/93-0131 ! Origin: SYNECTICS Edmonton,Alberta 1-403-484-3954 (1:342/72)