Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21370 Date: 04-21-94 12:44 From: Dale Shipp Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potato Recipes CR 1/3 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 16 Apr 94 11:49:46, Cheryl Boone <=- -=> spoke to Any about I need potato recipe's! <=- Dear Spud Lady: Here are a few that we have made: MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: DRY POTATO CURRY Categories: Menu, Vegetarian, Indian, Boat, D/g Yield: 4 servings 1 lb Potato; Red skins Salt to taste 2 tb Vegetable oil 1 ts Mustard seeds 1 Onion; finely sliced 2 Garlic cloves 1 (1 inch) piece gingerroot; - fresh grated 1 Green chile; seeded, chopped 1 ts Ground turmeric 1/2 ts Red (cayenne) pepper 1 ts Ground cumin 1/4 c Green pepper; strips - to garnish if desired Cut Potatoes into 3/4 inch chunks. Cook potatoes in boiling salted water 6 to 8 minutes, until just tender. Drain and set aside. Heat oil in a large saucepan, add mustard seeds and onions. Cook 5 minutes until onions are soft, but not brown. Stir in garlic and gingerroot; cook 1 minute more. Add cooked potatoes, chile, turmeric, cayenne and cumin. Stir well. Cover and cook 3 to 5 minutes, stirring occasionally, until potatoes are very tender and coated with spices. Serve hot, garnished with bell pepper strips. == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Baked "Fried" Potatoes Categories: D/g, Vegetable, Potato, Boat & menu, Boat Yield: 4 servings 4 lg Potatoes, baking 2 tb Olive oil 1 ts Paprika 1/2 ts Salt Scrub 2 large (8-10 oz) baking potatoes. Cut each in half lengthwise. Cut each half into 4 spears. Place potatoes in large pot of lightly salted boiling water, bring water back to boil and boil 3 minutes. Drain in colander. Spray cooking sheet with cooking spray. Mix 1 Tablespoon olive oil and potatoes in bowl. Mix 1/2 teaspoon paprika and 1/4 teaspoon salt together, toss over potatoes. Mix well. Bake in preheated 400 oven for 15 minutes or until tender. Place in paper towel lined basket or bowl. Toss gently with 1 Tablespoon graded Parmesan Cheese Can add other spices to salt mixture for different flavors. == Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Onion Roasted Potatoes Categories: D/g, Vegetable, Potato, Boat Yield: 4 servings 1 pk Lipton Recipe Secrets Onion 2 lb Potatoes, all purpose 2 tb Olive Oil 1 g PAM spray Scrub potatoes. Cut unpeeled into large hunks. (inch to inch & one half cubes) Larger hunks will have to bake a bit longer In large bowl, add all ingredients. Toss in bowl until potatoes are evenly coated. Spray pan well with PAM. Empty potatoes into shallow baking pan. Bake 450 degrees 40 minutes or until tender and golden brown . Be sure to stir with flat spatula at least twice. There will be crisp bits each time you stir. == Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50 MMMMM ... Shipwrecked on Hesperus in Maryland. 11:15:55 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21371 Date: 04-21-94 12:55 From: Dale Shipp Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potato Recipes CR 2/3 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 16 Apr 94 11:49:46, Cheryl Boone <=- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Garlic Oven Potatoes Categories: D/g, Vegetable, Potato, Boat Yield: 6 servings 6 md Potatoes, baking 6 tb Butter ds Salt ds Pepper ds Garlic powder ds Paprika Wash 4-6 potatoes depending on size. Cut each in half length ways. Place in shallow baking pan. Spread each cut portion with butter or margarine. Sprinkle each potato with salt and pepper and garlic powder to taste. Place uncovered in oven at 400 degrees for 45 min or 350 degrees for 60 min Test for doneness by pricking with fork. Sprinkle dash of paprika on cut surface and serve. == Courtesy of Dale & Gail Shipp, Columbia Md. === Converted by MMCONV vers. 1.50 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Potatoes Au Gratin Categories: Casserole, Potato, Boat, D/g Yield: 8 easily 5 lg Potatoes, peeled and sliced -into medium thin slices 2 Onions, peeled and chopped 4 tb Butter 3 tb Flour 1 ts Salt 1 ts Pepper 2 c Milk 1 1/2 - 2 lbs. cheddar cheese, -cubed or sliced* Peel and slice potatoes and place in bowl covered with cold water (so they do not turn brown) In a medium saucepan, melt butter and add flour, salt and pepper. Pour in the milk and stir frequently till thickened. Set aside. (Took about 15 minutes for sauce to thicken) Lightly butter a LARGE casserole (3 1/2 to 5 qt.). Preheat oven to 350 degrees. Layer one quarter of the sliced potatoes, 1/4 of the onion, 1/4 of the cheese. Repeat the next layer. Then, on top of the second layer, pour half the white sauce over (be a little reserved cuz you want the majority of the white sauce on top of the finished casserole). Then, again, repeat the next layer with potatoes, cheese, onion. Repeat the final layer with same. Pour the remaining white sauce over the top, making sure you cover all. Sprinkle the final product with salt and pepper. (optional) Cover and bake 1 hour at 350 degrees. Then, remove the cover and bake for another hour and a quarter. Don't worry if it gets a little dark on top. * - Tillamook is my favorite cheese for this but any good quality cheddar will do if you can't get Tillamook. From: Debbie Carlson - Cooking Echo From: Debbie Carlson NOTE: THIS IS A LARGE CASSEROLE. DID NOT USE ALL THE CHEESE REQUIRED BECAUSE I RAN OUT OF SPACE IN THE CASSEROLE DISH. Debbie means LARGE when she says LARGE. 3 quart dish was NOT large enough, little bubbled over. MMMMM ... Shipwrecked on Hesperus in Maryland. 11:34:57 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21372 Date: 04-21-94 12:49 From: Dale Shipp Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potato Recipes CR 3/3 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Potato Corn Bake Keywords: Potatoes POTATO CORN BAKE Qty Measurement Ingredient ----- ------------ ----------------------------------------------- 1/2 lb bacon, cut into 3/4-in pieces 1/2 cup green bell pepper, cored, seeded, and finely chopped * 1/3 cup onion, finely chopped 1 can (15 oz) GREEN GIANT Cream Style Golden Sweet Corn 2 cups milk 3 Tbsps margarine or butter 3/4 tsp salt (if desired) 1/8 tsp pepper 2 cups HUNGRY JACK Mashed Potato Flakes 1/2 cup dairy sour cream 1/4 cup Parmesan cheese, grated 2 Tbsps green onion top, finely chopped (if desired) * Sherry substituted red bell pepper for the green. Preheat the oven to 375 degrees F. Grease a 11x7-inch or a 9-inch square pan. In a large saucepan, cook the bacon until crisp. Drain, reserving 1 tablespoon the bacon drippings. Set the bacon aside. Return the 1 tablespoon of bacon drippings to the saucepan. Add the bell pepper and onion to the drippings. Cook over medium heat until tender. Stir in the cream corn, milk, margarine or butter, the salt, if desired, and the pepper. Cook over medium heat until the mixture is hot and bubbly. Remove from the heat. Stir in the potato flakes and sour cream until well blend. Spoon the mixture into the greased pan. Top with the bacon, Parmesan cheese, and green onions. Bake in preheated oven for 20 to 25 minutes or until thoroughly heated. TIP: To make ahead, prepare, cover and refrigerate up to 4 hours before baking. Bake at 375 degrees F. for 25 to 30 minutes or until thoroughly heated. Recipe: Marion Bedient, Cameron, Wisconsin Sherri made this for the first time Friday and we loved it. You can fry the refrigerated leftovers in a pam-sprayed skillet to warm them up and crisp the undersides. From: D. Pileggi -End Recipe Export- MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Oprah's Classic Potatoes Categories: Potato Yield: 6 servings 2 1/2 lb Red potatoes 2 1/2 lb Idaho Potatoes 1 1/4 c Butter 1 1/4 c Creamy pureed horseradish 1 1/2 c Heavy cream 2 1/2 ts Kosher salt 1 1/2 ts Ground black pepper Wash potatoes well, leaving the skin on. Cut potatoes in half lengthwise. Place in kettle and fill with water to cover Bring to a boil. Reduce heat and simmer until potatoes are very tender. Drain all water add butter while potatoes are hot. Begin to hand mash. Add horseradish, cream. salt and pepper. Mash well until creamy but slightly lumpy. From the files of Al Rice, North Pole Alaska. Feb 1994 == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Oprah's Ultimate Potatoes Categories: Potato Yield: 2 servings 1 lg Idaho Potato 3 c OPRAH'S" Classic" Potatoes -(see recipe above) 2 oz Cooked bacon bits 1/2 c Shredded American cheese 2 oz Sour cream 1/2 oz Chopped chives Bake large Idaho Potato until done. cool and cut in half. Scoop out potato flesh and leave the potato skin halves. Fry skins in 360! F deep fryer until crispy golden brown. Layer each skin a follows: half of OPRAH'S Classic Potatoes topped with half of bacon. cheese and sour cream. Add remaining half of potatoes and topping. Extra sour cream can be served on the side. Lightly melt cheese on top under broiler Sprinkle with chives and serve. From the files of Al Rice, North Pole Alaska. Feb 1994 MMMMM ... Shipwrecked on Hesperus in Maryland. 11:48:00 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21475 Date: 04-20-94 19:57 From: Lindsey Jones Read: Yes Replied: No To: Cheryl Boone Mark: Subj: Potato recipe-1 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CB>I really enjoy eating potato's (guess I am just a spud). CB>Hey anybody out there got a new potato recipe? Hi Cheryl: Here's a few from my data bank MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Zesty Mashed Potatoes Categories: Vegetables, Potatoes Yield: 4 servings 5 lg Potatoes, baked or boiled 3 tb Ghee 1 ts Salt 1 ds Black pepper 2 Minced green chilies 3 tb Water or soy milk 1 Fresh parsley for garnish Mash the potatoes sans their skins. Add all the ingredients. Use warmed water or soy milk. Whisk till creamy with a fork. Serve immediately or keep warm in a double broiler. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: POTATO SOUP 1 Categories: Soups, Potatoes Yield: 4 servings 2 Tbs oil 1 medium onion, chopped coarsely 3 stalks celery, leaves are fine 3 medium potatoes, diced, peeled 3 cups stock salt & pepper to taste 1 small bay leaf Heat oil in heavy pot. Saute onion & celery till onion is translucent. Add potatoes, stock, salt & pepper & bay leaf. Cook for 30-40 minutes. Let cool briefly. Blend well & re-heat. Check seasonings & garnish with parsley. MMMMM contd. * SLMR 2.1a * Sex, crime, scandle, lies.......I love politics! -!- Maximus 2.01wb ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21476 Date: 04-20-94 20:00 From: Lindsey Jones Read: Yes Replied: No To: Cheryl Boone Mark: Subj: potato recipe-2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ contd MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Hasselback Potatoes Categories: Vegetables, Potatoes Yield: 4 servings 12 sm Oblong potatoes 3 tb Margerine or butter Salt Wash and peel the potatoes. Cut in thin slices without cutting through, the potatoe should remain whole at the bottom. If large potatoes are used, cut in halves lenghtwise and place cut side down before slicing. Put the potatoes cut side up in a well buttered baking dish. Sprinkle with salt and dot with butter. Bake in a 225 C oven for about 40 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: GARLIC MASHED POTATOES Categories: Vegetables, Side dish, Potatoes Yield: 4 servings 2 lb Med-size baking potatoes 2 Heads garlic - broken up but not peeled 4 oz Unsalted butter 1 1/2 c Milk Salt to taste Nutmeg to taste 4 tb Minced parsley PEEL AND CUT POTATOES into quarters. Place in cold water in a medium-size pan, bring to a boil and cook 15-to-20 minutes, until tender. Meanwhile, plunge the garlic into boiling water and cook for 5 minutes. Drain, then peel when cool enough to handle. Place in a small saute pan with half the butter over low heat for 10 minutes. Be very careful not to let the garlic burn. Add 1 cup of milk,bring to the boil and simmer 2 minutes. Puree in a blender or food mill, or press through a sieve. Drain the potatoes well then put through a potato ricer or food mill, or use a potato masher. (Do not use a food processor, as it will make the potatoes gummy.) May be prepared up to this point ahead of time, then reheated in a 325F oven for 20-to-30 minutes. Add more butter, 1 tablespoon at a time, 1/2 cup warmed milk and seasonings to taste. Serve immediately for best flavor. MMMMM contd * SLMR 2.1a * Theater is life...Film is art...Television is furniture. -!- Maximus 2.01wb ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21477 Date: 04-20-94 20:01 From: Lindsey Jones Read: Yes Replied: No To: Cheryl Boone Mark: Subj: potato recipe-3 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ contd MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potato and Onion Tart Categories: Vegetarian, Potatoes, Vegetables, Side dish, Pies Yield: 2 servings MMMMM---------------------------PASTRY-------------------------------- 92 1/2 g Butter 1/2 tb Iced water 1/2 tb Lemon juice 1 c Wholemeal plain flour MMMMM--------------------------FILLING------------------------------- 1/2 tb Olive oil 2 l Brown onions 1 l Tomatoes 1/2 ts Brown sugar 1/2 ts Malt vinegar 1/2 tb Olive oil (extra) 3 ts Paprika 3 lg Potatoes Preparation: thinly slice the onions, peel and chop the tomatoes, peel and thinly slice the potatoes Time: 30 minutes preparation, 1 hour chilling, 25 minutes cooking time. Place the butter, iced water and lemon juice into a large bowl. Add 1/4 of the flour and mix to form a paste using a fork. Add the remaining flour and mix to form a smooth dough. Wrap in plastic wrap and put in the fridge for one hour. To prepare the filling heat the oil in a large pan. Add the onions and cook, stirring over a low heat until they are a golden brown. Add the tomatoes, sugar and vinegar. Stir to combine. Simmer, uncovered, until thickened. Heat the extra oil in a large, shallow pan. Add the potatoes in a single layer. Cook, turning once, until the potatoes are golden brown. Roll out the pastry between two sheets of greaseproof paper to fit a 23cm fluted flan tin. Line the tin with the pastry and bake for 25-30 minutes or until crisp and golden brown. Spread the onion filling over the base of the cooked pastry. Arrange the potatoes on top of the onion. Spread over the sour cream and sprinkle with paprika. Bake in a hot over (200C) for 8 minutes or until the top is golden brown. Serve hot or at room temperature. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: POTATO SOUP 2 Categories: Soups, Potatoes Yield: 6 servings 2 md Leeks; white part only 2 tb Flavorless cooking oil 3 c Chicken stock -OR low-sodium chicken broth 3 c Water 1 1/2 lb Potatoes; peeled - and roughly diced 1/2 ts Nutmeg 1 ts Salt; or to taste 1/4 ts White pepper Sour cream Chopped chives REMOVE THE ROOT END OF THE LEEKS, trim the dark green tops and reserve for another use. Slice the light part into 1/2-inch rounds, wash well and set aside on a plate. Heat the oil in a pot, over medium heat, and add the leeks. Cook, stirring, for 5 minutes. Add stock, water, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Place pureed soup in a pot and reheat, covered, over low heat. To serve, place a generous dollop of sour cream in the bottom of each soup bowl and sprinkle with chopped chives. Transfer piping hot soup to a tureen or pitcher and pour into bowls at the table. Refrigerate soup for up to 3 days or freeze the soup in 3-cup batches. MMMMM contd * SLMR 2.1a * If it walks out of the refrigerator.......Let it go!! -!- Maximus 2.01wb ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21478 Date: 04-20-94 20:02 From: Lindsey Jones Read: Yes Replied: No To: Cheryl Boone Mark: Subj: potato recipe-4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ contd MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spiced Potato Pancake Categories: Vegetarian, Pancakes, Potatoes, Main dish Yield: 2 servings MMMMM--------------------------PANCAKE------------------------------- 2 c Rice flour 3 1/2 c Coconut milk 2 Egg MMMMM--------------------------FILLING------------------------------- 2 tb Vegetable oil 4 ts Grated ginger 2/3 c Shredded coconut 4 ts Cumin seeds 4 ts Brown mustard seeds 2 ts Turmeric 12 Potatoes 1/2 c Water 1 Sift the flour into a large bowl Combine the coconut milk and egg Make a well in the centre of the flour and add the milk and egg mixture Beat with a wooden spoon until well combined and smooth 2 Brush a pancake pan with oil Place over a medium heat and pour in just enough batter to cover the base of the pan. Cook until the mixture is set and the underside is golden brown. Keep the resulting pancakes warm. 3 To prepare the filling heat the oil in a large shallow pan over a low heat. Add ginger, spices and coconut. Cook for 3 minutes, stirring continously. Add the potatoes, then cover and cook over a low heat until they are tender. 4 Fill the warm pancakes with the hot potato mixture. Fold over or roll up. Serve immediately with a spicy mint relish. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potatoes in a Thick Sauce Categories: Vegetarian, Indian, Potatoes, Main dish Yield: 6 servings 5 md Potatoes, cubed & cooked 1 sl Ginger 1 tb Coriander 1 ts Cumin 6 tb Tomato sauce 6 tb Vegetable oil 1 ts Fennel 1 ts Fenugreek 1/2 ts Black mustard seeds 3 Whole dried red chilies 1 ts Salt 1 1/2 ts Lemon juice 1 ts Garam masala Place ginger, coriander, cumin, tomato sauce & 3 tb water in a blender & blend till smooth. Break potatoes into bite sized pieces. Heat oil (I use ghee) in a large pot. When hot, throw in fennel, fenugreek & mustard seeds. After 20 seconds, add red chilies. As they darken, put in paste from blender. Fry for 5 minutes, stirring frequently. Put in the potato pieces & fry for 3 to 5 minutes. Add 1 1/2 c warm water. Bring to a boil. Add salt & lemon juice. Simmer for 20 minutes. Before serving, sprinkle with garam masala. Madhur Jaffrey, "An Invitation to Indian Cooking. MMMMM contd * SLMR 2.1a * Toss rocks at sea birds; leave no tern unstoned. -!- Maximus 2.01wb ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21479 Date: 04-20-94 20:03 From: Lindsey Jones Read: Yes Replied: No To: Cheryl Boone Mark: Subj: potato recipe-5 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ contd MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ROSTI POTATOES Categories: Side dish, Vegetables, Potatoes Yield: 2 servings 1 lg Potato Salt and pepper; to taste 2 tb Butter PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat and add the potatoes. Cook without stirring for about 10 minutes. Gently press down on the potatoes to compact them. Flip the pancake and cook until golden on the second side, another 5 to 7 minutes. Add more butter to the pan if necessary. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potatoes Au Gratin Categories: Vegetarian, Potatoes, Main dish Yield: 6 servings 2 tb Oil 2 lg Onions, sliced 1 Celery stalk, sliced 1 Carrot, diced 1/4 ts Garlic powder 1/4 ts Salt 4 tb Tamari 1 1/4 c Cheesy gravy 10 Potatoes, baked, peeled & -- sliced 1/2 ts Paprika 1 tb Nutritional yeast Preheat oven to 350F. Heat oil in a large skillet over medium heat. Add onions, celery, carrot & seasonings. Cook for 7 minutes till vegetables are tender. In an 8 X 12 inch baking dish, alternate layers of gravy, potatoes & sauteed vegetables. Repeat. Top with the rest of the gravy. Sprinkle on paprika & nutritional yeast. Bake for 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Potato Puffs Categories: Vegetables, Potatoes, Side dish Yield: 4 servings 1/2 c Flour 1 1/2 ts Baking powder 1/4 ts Salt 1 c Mashed potatoes 2 Eggs Mix flour, baking powder and salt together. Blend into mashed potatoes. Mix again and add beaten eggs. Stir throughly. Drop by spoonfuls into hot canola oil. Fry until golden brown on all sides. MMMMM contd * SLMR 2.1a * Never make a decision you can get someone else to make. -!- Maximus 2.01wb ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21480 Date: 04-20-94 20:06 From: Lindsey Jones Read: Yes Replied: No To: Cheryl Boone Mark: Subj: potato recipe-6 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ contd MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: ROAST GARLIC MASHED POTATOES Categories: Vegetables, Potatoes, Ethnic Yield: 4 servings INGREDIENTS: 8 to 10 garlic cloves, peeled 1 cup olive oil 4 russet potatoes 2 tablespoons butter 1/3 to 1/2 cup heavy cream 1/4 cup grated Asiago cheese 2 tablespoons grated Parmigiano-Reggiano Salt and pepper, to taste INSTRUCTIONS: Put garlic and olive oil in heavy saucepan over lowest possible heat, and simmer until soft, 30 to 40 minutes. Drain off oil (reserve for marinades or vinaigrettes). Puree garlic; set aside. Meanwhile, prick potatoes with a fork and bake in a 400 F oven for 1 hour, or until soft. While still hot, peel and mash, or pass through a potato ricer. Melt butter in heavy cream; whisk in pureed garlic, then stir into potatoes, Stir in cheeses and season with salt and pepper. Spoon into a gratin dish. Place in a 400 F oven for 12 to 15 minutes, or until browned and bubbling. Serves 4. MMMMM Cheryl, I hope these few will help you out. TTYL, Linds. * SLMR 2.1a * Dinner Not Ready...(A)bort (R)etry (P)izza -!- Maximus 2.01wb ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21361 Date: 04-11-94 07:19 From: Janie Bourke Read: Yes Replied: No To: Michael Grosz Mark: Subj: Re: Recipes Wanted ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Michael, Here's a jello recipe you might be interested in. Janie B. ___------- Recipe via Meal-Master (tm) v8.00 (BB) Title: Horseradish Salad Categories: Salads Yield: 8 servings 1 Lime jello 2 c Boiling water 1 cn Pimento; small 8 oz Cream cheese -(May sub cottage cheese) 3 tb Horseradish; moist 1 c Nuts; finely chopped 1/4 ts Salt 1 Lemon jello 1 cn Crushed pineapple;w/juice 1 cn Sweetened condensed milk 3 tb Lemon juice Dissolve jello in boiling water. Add other ingredients and mix well. Pour into 9x13 dish and refrigerate until set. ___-- ... "Ok, now for a quick backuL+b&2%#^1s=" ___ Blue Wave/QWK v2.12 -!- Maximus/2 2.01wb ! Origin: Smokey's Place BBS -- Ocala, FL / 904-368-6945 (1:365/47) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21414 Date: 04-20-94 09:59 From: Janie Bourke Read: Yes Replied: No To: Angela Peck Mark: Subj: Re: recipes wanted ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ AP> need of some recipes for Chicken or Beef Stir-fry. Any and all would AP> be appreciated. I'll post these for you! Hope you enjoy!AP> This is a wonderful echo. Everyone keep up the good work! Thanks in AP> advance! I agree! ---------- Recipe via Meal-Master (tm) v8.01 Title: Chicken 'n' Vegetable Stir Fry Categories: Main dish, Poultry Yield: 4 servings 3 tb Oil 1 lb Bonless chicken breasts * 1/2 c Broccoli forets 2 oz Snow peas (about 1/2 c) 1 Med carrot thinly sliced 1/2 Med red or green pepper ** 1 Env golden onion soup mix 1 ts Cornstarch 1/2 ts Ground ginger 1 1/2 c Water 2 ts Imported soy sauce 1 ts White or rice vinegar Hot cooked rice * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. ~------------------------------------------------------ ~------------------ In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ----- ---------- Recipe via Meal-Master (tm) v8.01 Title: Hoisin Chicken Stir Fry Categories: Poultry, Chinese Yield: 4 servings 1 lb Chicken breast halves; about 1 Egg white 4 ts Cornstarch 1 ts Soy sauce, low sodium 1/4 ts Black pepper; fresh ground 1/2 Green pepper 1/2 Red pepper 1 Yellow onion 2 tb Water 1/2 ts Sugar 1/2 ts Sesame oil 2 tb Peanut oil 1 Garlic clove; minced 1 ts Fresh ginger root; minced 2 tb Hoisin sauce 2 ts Chili sauce 3/4 c Chicken broth Peanuts; optional Recipe by: Jo Anne Merrill Preparation Time: 0:45 1. Cut skinned and boneless chicken breasts into bite sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally. 2. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 Tablespoon cornstarch, water, sugar and sesame oil. 3. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white. Add hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts. YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ----- ... Don't judge a book by its movie! ___ Blue Wave/QWK v2.12 -!- Squish v1.01 ! Origin: The TREE BBS (1:365/866) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21426 Date: 04-21-94 17:04 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L CABBAGE ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stir-Fried Vegetables Categories: Side dish, Vegetable, Sthrn/livng Yield: 6 servings 1/4 c Oil, vegetable 2 c Chinese cabbage; coarsely -shredded 1 c Green pepper; sliced 16 oz Bean sprouts; drained 8 oz Bamboo shoots; drained 8 oz Water chestnuts; drained -and sliced 3 c Spinach; coarsely chopped 2 tb Soy sauce 1/2 ts Salt Heat wok or skillet at 375 degrees for 2 to 3 minutes; add oil, and heat 1 minute. Add cabbage, green pepper, bean sprouts, bamboo shoots, and water chestnuts; stir-fry 5 minutes. Cover and cook over low heat for 3 to 5 minutes. Stir in spinach, soy sauce, and salt; stir-fry bout 2 minutes or until spinach wilts. SOURCE: Southern Living Magazine, sometime in 1979. Typed for you by Nancy Coleman MMMMM * OLX 2.1 TD * Money, Education and Legislation cannot cure Stupidity. -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21433 Date: 04-21-94 17:08 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L CAULIFLOWER 1/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cauliflower with Peas and Mushrooms Categories: Side dish, Vegetable, Sthrn/livng Yield: 6 servings 1 lg Cauliflower head 2 pk Green peas; frozen, 10 oz ea 1/4 c Margarine; melted 4 oz Mushroom slices; drained 6 tb Butter; melted 1/4 c Water 1/4 ts Salt 4 Egg yolks; beaten 3 tb Lemon juice ds Cayenne Wash cauliflower, and remove large outer leaves. Cook, covered, in a small amount of boiling salted water until just tender (about 20 minutes); drain. Place in a serving bowl. Cook peas according to package directions; drain. Add 1/4 cup margarine and mushrooms. Spoon around cauliflower. Set aside, and keep warm. Combine 6 tablespoons butter, water, salt, and egg yolks in top of a double boiler. Cook over boiling water, stirring constantly, until smooth and thickened. Stir in lemon juice and cayenne. Serve as a sauce for cauliflower and peas. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cauliflower-Bacon Salad Categories: Salad, Vegetable, Sthrn/livng Yield: 10 servings 1 md Cauliflower head 1 sm Lettuce head, iceberg; -shredded 1 lb Bacon; cooked and crumbled 2 tb Sugar; to 4 tb. 1/4 c Parmesan cheese; grated 1 c Mayonnaise Wash cauliflower; remove green leaves, and break into flowerets. In a large bowl, layer all ingredients in order given; chill. Toss lighlty before serving. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM >>> Continued to next message * OLX 2.1 TD * 90% of the politicians give the other 10% a bad rep. -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21434 Date: 04-21-94 17:08 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L CAULIFLOWER 2/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cauliflower-Shrimp Salad Categories: Salad, Vegetable, Seafood, Sthrn/livng Yield: 6 servings 2 c Shrimp; cooked, peeled, and -deveined 1 1/2 c Rice; cooked 1 c Cauliflower; flowerets, raw 1/3 c Green pepper; chopped 2 tb Onion; finely chopped 12 Olive, pimento-stuffed;slicd 1/2 c Mayonnaise 1/2 Lemon; juice of ds Hot sauce Salt; to taste Pepper; to taste Lettuce leaves Combine all ingredients except lettuce leaves, mixing well. Chill. Serve on lettuce leaves. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Cauliflower Au Gratin Categories: Side dish, Vegetable, Sthrn/livng Yield: 4 servings 1 md Cauliflower head 2 tb Butter (or marg.); melted 2 tb Flour; all-purpose 1 1/2 c Milk 1/2 ts Salt 1/4 ts White pepper 1 c Parmesan cheese; grated 1 c Swiss cheese; shredded 1/2 c Ham; cooked, chopped 1/2 c Breadcrumbs 1/4 c Butter (or marg.); melted Wash cauliflower, and break into flowerets. Cook, covered, in a small amount of boiling salted water about 10 minutes or until done; drain. Place in a 2-quart casserole; keep warm. Combine 2 tablespoons butter and flour; cook over low heat until bubbly. Gradually add milk; cook, stirring constantly, until smooth and thickened. Season with salt and pepper. Add cheese, stirring until melted; add ham. Spoon sauce over cauliflower. Saute breadcrumbs in 1/4 cup butter until golden; spoon over sauce. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM * OLX 2.1 TD * 90% of the politicians give the other 10% a bad rep. -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21427 Date: 04-21-94 17:05 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L SWEET POT. 1/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet Potato Pie Categories: Dessert, Pie, Vegetable, Sthrn/livng Yield: 1 pie 4 c Sweet potatoes; hot, cooked, -mashed 1 1/2 c Sugar, brown; firmly packed 1/8 ts Salt 3/4 c Butter (or marg.) 4 Eggs 1 ts Vanilla extract 13 oz Evaporated milk 3 1/2 oz Coconut, flaked 1 Pie shell; 10", unbaked Combine sweet potatoes, sugar, salt, and butter. Separate eggs and add yolks one at a time to potato mixture and beat well. Add vanilla, milk, and coconut and mix well. Beat egg whites until stiff and fold into potato mixture. Pour into unbaked pie shell. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake 30 minutes longer. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Stuffed Sweet Potatoes Categories: Side dish, Vegetable, Sthrn/livng Yield: 6 servings 6 Sweet potatoes 8 1/4 oz Pineapple, crushed 1/2 c Butter (or marg.); melted 1/3 c Sugar 1 ts Cinnamon 1/2 c Pecans; chopped 1/3 c Sugar, light brown; firmly -packed 1/4 c Butter (or marg.); melted Scrub potatoes well; cut each in half. Cook in boiling water to cover for 20 minutes or just until tender; drain. When cool enough to handle, scoop potatoes out of shells, being careful to keep shells intact. Drain pineapple, reserving juice. Combine sweet potatoes, pineapple, melted butter, sugar, and cinnamon. Beat until well blended and creamy. Fold in pecans. Dip potato shells in reserved pineapple juice. Arrange in shallow baking dish. Fill with potato mixture, sprinkle with brown sugar, and drizzle with melted butter. Bake at 375 degrees for 15 minutes or until bubbling hot. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM >>> Continued to next message * OLX 2.1 TD * IMAGINE! I was accused of being an ADULT the other day! -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21428 Date: 04-21-94 17:05 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L SWEET POT. 2/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Praline Yam Casserole with Orange Sauce Categories: Side dish, Casserole, Vegetable, Sthrn/livng Yield: 6 servings 4 md Yams; cooked, peeld, quartrd -or 2 (16oz) cans yams, drnd 3 Eggs 1/2 c Sugar, dark brown; firmly -packed, divided 1/3 c Butter (or marg.); melted -and divided 1 ts Salt 1/2 c Pecan halves MMMMM------------------------ORANGE SAUCE----------------------------- 1/3 c Sugar 1 tb Cornstarch 1/8 ts Salt 1 ts Orange peel; grated 1 c Orange juice 1 tb Lemon juice 2 tb Butter (or marg.) 1 tb Grand marnier 3 ds Angostura bitters Mash yams in large bowl. Beat in eggs, 1/4 cup of the sugar, 2 tablespoons melted butter, and salt. Pour into 1 quart casserole. Arragne pecan halves in pattern over top; sprinkle with remaining 1/4 cup sugar and drizzle with remaining melted butter. Bake, uncovered, at 375 degrees for 20 minutes. Serve with warm Orange Sauce. Orange Sauce: Blend sugar, cornstarch, and salt in saucepan; add grated orange peel, orange juice, and lemon juice. Bring to a boil over medium heat, stirring constantly until sauce is thickened. Remove from heat and stir in butter, Grand Marnier, and angostura bitters. Yield: 1 cup sauce. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet Potato-Apple Casserole Categories: Side dish, Casserole, Vegetable, Fruit, Sthrn/livng Yield: 6 servings 4 md Sweet potatoes 4 md Apples 1/2 c Sugar 1 c Water Butter 1/2 c Sugar, brown Breadcrumbs Wash sweet potatoes thoroughly and boil until tender. Meanwhile, pare, core, and slice the apples and place them in a saucepan with the granulated sugar and water. Boil slowly until the potatoes are ready. Then peel potatoes and cut lengthwise into slices. Butter a 1-quart casserole or baking dish and place a layer of sliced poatotes in it. Dot with butter and sprinkle iwth brown sugar. Add a layer of apples. Repeat layers until all ingredients are used. Add liquid from apples. Sprinkle with breadcrumbs and add a few dots of butter. Bake at 400 degrees for 15 minutes. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM * OLX 2.1 TD * IMAGINE! I was accused of being an ADULT the other day! -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21429 Date: 04-21-94 17:07 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L VEGETABLES 1/4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Spinach Au Gratin Categories: Side dish, Vegetable, Sthrn/livng Yield: 4 servings 1 1/2 tb Flour, all-purpose 1/4 ts Mustard, dry 1/4 ts Salt ds Pepper 2 tb Margarine; melted 2/3 c Milk 2/3 c Cheddar cheese; shredded Combine flour and seasonings with margarine. Add milk and cook until thickened, stirring constantly. Add cheese and heat until melted; stir well. Add spinach; heat. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Broccoli with Shrimp Sauce Categories: Side dish, Vegetable, Sthrn/livng Yield: 6 servings 2 pk Broccoli spears in btr sauce - 10 oz. ea. 1/4 c Celery; chopped 1 cn Soup, cream of shrimp 1/2 c Sour cream 1/2 ts Salt 1/4 ts Pepper Cook broccoli according to directions on package. Open plastic bags and drain all butter sauce into saucepan. Saute celery in butter sauce over high heat until all liquid is gone. Celery should be tender. Add soup; slowly stir in sour cream. Add salt and pepper. Heat well. Serve over broccoli. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM >>> Continued to next message * OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys. -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21430 Date: 04-21-94 17:07 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L VEGETABLES 2/4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Oriental Peas Categories: Side dish, Vegetable, Sthrn/livng Yield: 6 servings 2 pk Peas; frozen, 10 oz. ea. 1 cn Mandarin oranges; 11 oz. 1 tb Cornstarch 1/2 ts Mint; dried 3 tb Margarine 1 tb Lemon juice; freshly squeezd Cook peas as directed on package; drain. Drain oragnes, and measure juice; add water to make 3/4 cup. Combine cornstarch and mandarin orange juice in saucepan. Add mint; heat until sauce thickens. Simmer 2 minutes. Add margarine and lemon juice; stir into hot peas. Add mandarin oranges; heat gently. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Dixie Lima Beans Categories: Side dish, Vegetable, Sthrn/livng Yield: 6 servings 2 pk Lima beans; frozen, 10 oz ea 1 c Celery; diced 4 sl Baconm; cooked and crumbled 2 tb Onion; finely chopped 1 tb Pimiento; diced Cook lima beans with celery as directed on package; drain. Fry bacon; reserve 3 tablespoons bacon drippings. Saute onion in drippings; mix with hot lima beans. Add pimiento and top with bacon. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM >>> Continued to next message * OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys. -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21431 Date: 04-21-94 17:07 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L VEGETABLES 3/4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Company Cabbage Categories: Side dish, Vegetable, Sthrn/livng Yield: 4 servings 6 c Cabbage; shredded 1 c Sour cream 1/2 ts Caraway or dill seed Salt; to taste Pepper; to taste Cook cabbage in small amount of boiling salted water in covered pan just until tender (about 4 minutes). Drain well. Combine sour cream, caraway seed, salt, and pepper. Add to cabbage, tossing to mix. Heat well. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Asparagus Milano Categories: Side dish, Vegetable, Sthrn/livng Yield: 4 servings 16 oz Asparagus; drained 1/2 c Margarine; melted 1 pk Onion soup mix 1 c Mozzarella cheese; diced 2 tb Parmesan cheese; grated Pour asparagus into greased baking dish. Combine margarine and onion soup mix; pour over asparagus. Top with cheese. Bake at 350 degrees for 10 minutes or until cheese melts and browns lighlty. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM >>> Continued to next message * OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys. -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21432 Date: 04-21-94 17:07 From: Nancy Coleman Read: Yes Replied: No To: All Mark: Subj: S/L VEGETABLES 4/4 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ >>> Continued from previous message CONTAINS 2 RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Baked Eggplant with Shrimp Categories: Side dish, Vegetable, Sthrn/livng Yield: 4 servings 1 lg Eggplant 1 sl Bread; with crusts removed 1 Egg; well beaten 1/2 ts Salt 1/8 ts Pepper 1 tb Shortening 1 sm Onion; chopped 1 Celery stalk; chopped 1/4 md Green pepper; chopped 1/2 lb Shrimp; raw, shelled, -deveined and cut in pieces Cut eggplant lengthwise; scrape out pulp and cut into pieces. Parboil until tender; drain, mash, and combine with slice of bread which has been wet with water and squeezed until no water remains. Add beaten egg, salt, and pepper. Melt shortening; add onion, celery, green pepper, and choppe shrimp. Remove from pan when cooked but not browned. Add to eggplant mixture and mix well. Pack this mixture into eggplant shells; bake in small pan at 375 degrees for 20 minutes. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Sweet Potato Crisp Categories: Side dish, Vegetable, Sthrn/livng Yield: 6 servings 6 md Sweet potatoes 1/2 c Margarine 1/4 c Flour, all-purpose 1/2 c Sugar, brown 1 1/2 ts Pepper 1/4 c Evaporated milk 1/2 c Pecans; ground Cook sweet potatoes; peel, and slice crosswise, about 3/8-inch thick. Spread in a buttered shallow 1-1/2 quart casserole. Cut margarine into flour and brown sugar as you would in making pie crust. Add pepper, milk, and ground nuts. Mix well. Spread over potatoe slices. Broil about 6 inches from heat until bubbly and caramelized, about 7 minutes. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. MMMMM * OLX 2.1 TD * The kitchen is my playroom and gadgets are my toys. -!- Silver Xpress Mail System 5.02M1 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21357 Date: 04-20-94 07:08 From: Les Brown Read: Yes Replied: No To: Pat Stockett Mark: Subj: Scalloped Spuds Cr ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -> I haven't tried this one, but I really like the idea of the thyme in -> it. -> -Begin Recipe Export- -> -> Title: Eileen Brennan's Scalloped Spuds -> Keywords: potatoes, scalloped Hey, thanks a lot!! :) later........ -!- QScan v1.071b ! Origin: City Lites BBS (701) 775-1143 HST/DS/V.32bis (1:14/644) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21485 Date: 04-20-94 04:12 From: Pat Stockett Read: Yes Replied: No To: Jon Judd Mark: Subj: Scrapple CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Jon! JJ>I can't find the oatmeal scrapple recipe, so I will ask if you could >repost it for me..... :) thanks...... No Problem. Like I said, it is my favorite. -Pat -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Oatmeal Scrapple Keywords: pork, veal, scrapple, preserving, * Leftover scraps or 3 lbs. pork (Add some veal bones for extra richness). ( I use a pork shoulder or packages of neck bones) Scrub well and simmer all day in a large pot covered with water. Let boiled meat cool in the pot overnight and into the next afternoon. Then pick the meat from the bones and run it through a meat grinder. Chop 2 medium onions fine and cook in three quarts of stock until tender. Then add the ground pork. Salt to taste, pepper, 1/2 tsp. each nutmeg and allspice. 4 Tbsp. Summer savory or 6 Tbsp. Sage . Add 18 oz of non instant rolled oats. Boil until oatmeal and Pork are done. (15 min). Let cool and pour into loaf pans. Cool completely and wrap in foil and refrigerate or freeze. Slice about 1/2 " thick, flour and fry on greased iron griddle until browned on both sides. Shared By: Pat Stockett -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#: 21374 Date: 04-21-94 16:02 From: Dale Shipp Read: Yes Replied: No To: Alan Sawyer Mark: Subj: Soups/Stews CR 1/3 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 14 Apr 94 16:27:10, Alan Sawyer <=- -=> spoke to All about A Request? <=- Here we are anxiously awaiting spring. Here are two that remind me of a good winter meal. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Gone All Day Stew Categories: Main dish, Meat, Soup, Boat Yield: 8 servings MMMMM-------------------FROM: PATTY KILE, PENN------------------------ 1 cn Tomato Soup 10 oz(undulated) 1 c Water (or red wine 1/4 c Flour 2 lb Beef (cut in 1' chunks) 3 md Carrots (cut in 1" chunks) 6 Onions (quartered) 4 Potatoes (medium 1" chunks) 1/2 c Celery (1" chunks) 12 Mushrooms (lg, fresh) 2 Bouillon cubes 1 tb Italian herb seasoning 1 Bay leaf 3 ds Fresh pepper Mix together tomato soup, water/wine and flour until smooth; combine with remaining ingredients in covered roasting pan. Bake at 275 degrees for 4-5 hours. When ready to serve, adjust seasoning, if desired. Coleslaw is a nice winter accompaniment or serve fresh tomatoes on a bed of lettuce in summer. NOTE: Instead of Italian herb seasoning you may substitute 1 t each leaf oregano, thyme, rosemary. Shared by: Gary & Margie Hartford Eugene, OR (1:152/19) 10/93 From: Gary Hartford == Courtesy of Dale & Gail Shipp, Columbia Md. == MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Basque Vegetable Soup Categories: Soup, Vegetable, Chicken, Boat Yield: 1 servings 3/4 lb Polish sausage, sliced 1 Broiler-fryer chicken (2-3 -lbs.) 8 c Water 2 Leeks, sliced 2 Carrots, sliced 1 lg Turnip, peeled and cubed 1 lg Onion, chopped 1 lg Potato, peeled and cubed 1 Clove Garlic, minced 1 1/2 ts Salt 1/2 ts Pepper 1 tb Snipped fresh parsley 1 ts Dried thyme 1 c Shredded cabbage 2 c Cooked navy OR great -northern beans In a skillet, cook the sausage until done. Drain on paper towels; set aside. In a large dutch oven, cook chicken in water until tender. Remove chicken; let cool. Strain broth and skim off fat. Return broth to dutch oven. Add parsley, thyme and all vegetables except cabbage, beans and cooked sausage Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Meanwhile, remove chicken from bones and cut into bite size pieces; add to the dutch oven. Add cabbage, beans and cooked sausage. Simmer, uncovered, for about 30 minutes or until vegetables are tender. Yield: 10-12 servings SOURCE:*Norman Chegwyn, Richmond, CA, Country Magazine July/Aug. 1993 POSTED BY: Jim Bodle 11/93 From: Jim Bodle MMMMM ... Shipwrecked on Hesperus in Maryland. 14:45:32 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21375 Date: 04-21-94 16:01 From: Dale Shipp Read: Yes Replied: No To: Alan Sawyer Mark: Subj: Soups/stews CR 2/2 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 14 Apr 94 16:27:10, Alan Sawyer <=- -=> spoke to All about A Request? <=- Here is one that leaves everything up to you!! MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Stir-Up-a-Stew Categories: Main dish, Stew, Meat, Boat Yield: 6 servings MMMMM----------------------SELECT ONE MEAT--------------------------- 1 1/2 lb Beef stew meat, 1" cubes 1 1/2 lb Pork stew meat, 1" cubes 1 1/2 lb Lamb stew meat, 1" cubes 1 Chicken, broiler-fryer - cut up (2 1/2 to 3 lb) MMMMM----------------------SELECT ONE BROTH--------------------------- 1 cn Beef broth (13 3/4 oz) 1 ts Instant beef bouillon - granules AND 1 1/2 cups - water 1 cn Chicken broth (13 3/4 oz) 2 ts Intant chicken bouillon - granules AND 1 1/2 cups - water MMMMM----------------SELECT ONE LIQUID SEASONING--------------------- 1 tb Worcestershire sauce 1 tb Soy sauce 1 ts Prepared horseradish 1 ts Prepared mustard MMMMM------------------SELECT ONE DRY SEASONING----------------------- 1 ts Dried Thyme, crushed 1 ts Dried Basil, crushed 1 ts Dried Marjoram, crushed 1 ts Dried Oregano, crushed MMMMM---------------------SELECT VEGETABLE(S-------------------------- 5 c Chopped, sliced, or cubed - vegetables (carrots, - celery, green peppers, - onions, parsnips, - potatoes, rutabagas, - or parsnips) MMMMM----------------------USE ALL OF THESE--------------------------- 1/4 c All-purpose flour 1/2 ts Salt 1/4 ts Pepper 2 tb Cooking oil 1 Bay leaf 3/4 ts Salt 1/4 c Water 2 tb All-purpose flour In a plastic bag, combine the 1/4 cup flour, 1/2 teaspoon salt and pepper. Add half of desired meat at a time to bag, shaking to coat well. (Shake a few pieces of chicken at a time.) In a Dutch oven cook meat, half at a time in hot oil till lightly brown. Drain of fat. Return meat to pan. Add your choice of broth, liquid seasoning, dry seasoning, the bay leaf, and the 3/4 ts salt to Dutch oven. Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour for beef, pork, and lamb; 30 minutes for chicken or till meat is tender. Add 5 cups assorted vegetables. Cover and simmer 30 minutes more or till the vegetables are tender. (If using chicken, transfer pieces to platter; keep warm.) Combine 1/4 cup water and the 2 tablespoons flour. Add to stew. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Discard bay leaf. (Return chicken to stew.) Source: Better Homes and Gardens _His_Turn_to_Cook_ (c) 1983 Meredith Corporation, Des Moines, Iowa ISBN: 0-0696-00875-0 Posted by: Jim Speerbrecher, 10/93 MMMMM ... Shipwrecked on Hesperus in Maryland. 14:48:40 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21376 Date: 04-21-94 16:02 From: Dale Shipp Read: Yes Replied: No To: Alan Sawyer Mark: Subj: Soups/Stews CR 3/3 ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On 14 Apr 94 16:27:10, Alan Sawyer <=- -=> spoke to All about A Request? <=- Here is an old time favorite! MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Beouf Bourguignon (Red Wine Beef Stew) Categories: Main dish, Beef, Alcohol, Stew, Boat Yield: 5 servings 2 lb Beef rolled rump roast* 1/4 c All-purpose flour 2 tb Olive oil 2 tb Vegetable oil 1 Clove garlic 1 1/4 c Dry red wine 1 1/2 c Water 1/2 Small bay leaf 1 1/4 ts Salt 2 Sprigs parsley 3 Slices bacon,diced 18 Small white onions 3 tb Tomato paste 1/2 ts Dried thyme leaves 1/4 ts Ground pepper 2 tb Butter or margarine 18 Small mushroom caps Heat oven to 325'. Coat beef cubes with flour. Heat oil in Dutch oven. Brown beef cubes in hot oil. Add garlic; cook 1 minute. Remove garlic and fat. Add wine and enough water to just cover the meat. Stir in bay leaf, salt and parsley. Cover and bake 2 hours. Fry bacon just until lump. Add onions; cook until light brown. Stir bacon and onions into beef cube mixture. Cover and bake until beef cubes are tender, about 40 minutes longer. Stir in tomato paste, thyme and pepper. Cover and bake 10 minutes. Melt butter in 6-inch skillet. Cook and stir mushrooms in butter until tender; arrange on top. *NOTE: Beef bottom round or boneless chuck eye can be substituted for the beef rolled rump roast. Submitted By MICHAEL ORCHEKOWSKI MMMMM ... Shipwrecked on Hesperus in Maryland. 14:51:08 21 Apr 94 -!- Blue Wave/Max v2.12 ! Origin: Pooh's Corner * (410) 327-9263 * (1:261/1131) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21473 Date: 04-21-94 16:39 From: Karin Brewer Read: Yes Replied: No To: Pat Stockett Mark: Subj: Spring ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ CONTAINS RECIPE PS>It arrived yesterday. :-) Our mailman is so cute the way he hangs things PS>off the front of the mail box with rubber bands. I think he's afraid of PS>my Teddy Bear. Of course I went on and on about about the marvelous ROFL... One of these days he may get one that's too heavy for anything but real BIG rubberbands... PS>things both San Antonio and New Orleans have, compared to here that PS>seems so boring in comparison. And the wonderful friends I've met here. PS>Steve got me in the car and dropped me off at a new boutique that PS>opened. Said he'd be back in an hour or so. In lines of finding unboring stuff locally? After seven years here, I finally made it to one of our local historical district, a residential area dating from the mid to late 1800's. (Yes, A.A., the King William area). Even went on a tour of two of the... restored houses - fabulous! There's a few blocks where they've been fixed up, but the vast majority still seems in the doldrums, and is split up into umpteen low-rent apartments, with overall appearance to match. I can see where it must cost a fortune to get them fixed up properly. PS>Title: Green Potatoes from Sweden Another keeper, thanks! -Begin Recipe Export- Title: SPRING STEAK AND ASPARAGUS SALAD Keywords: Beef, Steak, Asparagus, Salad, Leftovers ...This salad is delicious served with warm pita, French bread or buttered toast. This salad can be put together in just a few minutes of the asparagus is cooked ahead. To prepare the asparagus, trim their light-colored or white ends and place in a skillet of cold water. Simmer for 6 to 8 minutes, depending on the thickness, or until just tender. Drain and place in a skillet of cold water to prevent further cooking. Drain again and set aside. Vinaigrette: 2 Tbsp thinly sliced cornichons or gherkins 2 1/2 Tbsp seeded and finely chopped red bell pepper 1 scallion, thinly sliced 1 1/2 Tbsp red wine vinegar 3 Tbsp olive oil salt freshly ground black pepper Salad: 1/2 lb cooked asparagus 10 (approx.) thin slices cooked steak or roast beef (about 2 cups) 4 thin slices red bell pepper 1/2 cup finely crumbled feta or Roquefort cheese 1. Prepare the vinaigrette: In a small bowl, combine the cornichons, red pepper, and scallion. Mix in the vinegar and oil and add salt and pepper to taste. Set aside. 2. Assemble the salad: Put the cooked asparagus in the center of a large serving plate. Place the steak slices on either side, fanning them out slightly. Spoon the vinaigrette evenly over the meat and asparagus. Lay the red pepper slices on the asparagus and crumble the cheese over the meat slices. (This salad can be served immediately or allowed to marinate for up to 2 hours at room temperature.) Serves 2 to 4. From: LEFTOVERS by Kathy Gunst, Harper Perennial, New York. 1991. ISBN 0-06-096863-X Shared by: Karin Brewer, Cooking Echo, 4/94 -End Recipe Export- Karin * OLX 2.1 * This tagline in memory of Stephen Ceideburg. A friend. -!- WM v3.01/91-0010 ! Origin: FliegWeg BBS - Home of VitaCal - (210) 496-6550 (1:387/403.0) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21340 Date: 04-18-94 09:14 From: Sherree Johansson Read: Yes Replied: No To: Alan Sawyer Mark: Subj: Stew ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -Begin Recipe Export- QuikBook version 0.96 Beta A Title: VEAL AND CHESTNUT STEW Keywords: main, stew, international, s 4 Pax Gourmet May 93 Jun 10, 1993 12:19 pm olive oil 2 tbsps lean veal cubed 750 gm cloves of garlic crushed 3 no plain flour 1 tbsp white wine 1.1/2 cups tomatoes peeled seeded and chopped 3 no peeled chestnuts 3/4 cup freshly chopped parsley 2 tbsps Heat olive oil in a heavy frying pan and cook veal in batches over high heat until pieces are browned on all sides, removing meat from pan as it is done and adding more oil as necessary. Add garlic to pan and cook for 1 min until golden. Stir in flour and return meat to pan. Add wine, tomato and 1 cup water and bring to the boil and season with salt and freshly gorund black pepper to taste. Reduce heat, cover and simmer for about 1 hour, or until meat is almost tender. Add chestnuts and cook for 20 mins longer, or until nuts are tender. Stir in parsley and serve. Posted by Sherree Johansson -End Recipe Export- -!- Terminate 1.41+ ! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21339 Date: 04-18-94 09:12 From: Sherree Johansson Read: Yes Replied: No To: Alan Sawyer Mark: Subj: Stews ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi there Alan, AS> Hi all.Can someone give me some nice stew or soup recipies? Since I have so many soup recipes it might be easier if you can give me some idea of what type you want. Hope you like the stew recipes :) -Begin Recipe Export- QuikBook version 0.96 Beta A Title: NICOISE BEEF STEW (DAUBE A LA NICOISE) Keywords: main, stew, italian, s, 342 Gourmet Trav Apr 12, 1993 3:25 pm Serves 6 dried european mushrooms 60 gm stewing beef (chuck, shin) 1.5 kg olive oil 3 tbsps medium onions quartered 2 no medium carrots thickly sliced 2 no garlic 4 cloves stalk of celery cut into chunks 1 no bouquet garni (parsley stalks, thyme sprigs, bay leaf) 1 no ripe tomatoes skinned seeded and quartered 3 no red wine 250 ml brandy 60 ml strip orange peel 1 no stoned black olives 12-15 no extra thyme sprigs to serve Cover mushrooms with warm water and set aside to soak. Trim beef and cut into large cubes. Heat 2tbsps of oil in a heavy, flamproof casserole and gently fry onion, carrot, garlic, celery and bouquet garni until onion is golden. Remove vegs and herbs with a slotted spoon, add remaining oil to casserole and heat until it gives off a haze. Add meat and brown well on high heat. Reduce heat, return the fried vegs and bouquet garni to casserole, add tomato, red wine, brandy and enough water to cover ingredients. Season lightly with salt and freshly ground pepper, cover casserole and cook in a 150oC oven for 2.1/2 hours, or until meat is tender. Add mushrooms with their soaking water, orange peel and olives, cover again and cook a further 30 mins. Spoon any surplus oil from surface of the stew (it should remain a few eyes of oil), remove the orange peel, adjust seasoning, and serve, garnished with thyme sprigs and accompanied by cheese sprinkled pasta or mashed potato. Posted by Sherree Johansson -End Recipe Export- Bye for now.......Sherree -!- Terminate 1.41+ ! Origin: Shezza's Petite Point - Sunny Gold Coast Australia (3:640/937.7) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21401 Date: 04-21-94 09:20 From: Teresa May Read: Yes Replied: No To: Tim Taylor Mark: Subj: STRAWBERRY JELLY REC *CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ TT>Hello all. I am interested in getting a recipe for Strawberry Jelly. A TT>stores only have Strawberry preserves or strawberry jam. I would reall TT>thankfull to anyone that could upload this recipe. Thanks! Hi Tim, Welcome to the Echo! Here is a recipe for you to try: MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: RED RED STRAWBERRY JAM Categories: Jam/jelly Yield: 1 servings 1 qt Perfect strawberries 4 c Sugar Juice of 1/2 lemon 1. Rinse strawberries, dry and hull. Put them into a very heavy 10-inch pot cutting a few of the berries to release a little juice. Cover with sugar. 2. Stir the mixture very gently with a wooden spoon over low heat until it has "juiced up." Then raise the heat to moderate and stop stirring. When the whole is a bubbling mass, set your timer for exactly 15 minutes-17 minutes if the berries are very ripe. From this point do not disturb. You may take a wooden spoon and streak it slowly through the bottom to make sure there is no sticking. When the timer rings, tilt the pot. You should see in the liquid at the bottom a tendency to set. Slide the pot off the heat. Allow berries to cool uncovered. 3. Sprinkle the surface with the lemon juice. When cool, stir the berries lightly. Pack into refrigerator containers. Store in the refrigerator up to several weeks. Yield: About 6 cups. From the Chicago Tribune, 6/10/93. MMMMM -!- WinQwk 2.0 a#0 -!- FMail 0.96â ! Origin: The LightSpeed Chronicle BBS (817) 696-2231 (1:3805/25) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21273 Date: 04-19-94 05:39 From: Pat Stockett Read: Yes Replied: No To: Marge Clark Mark: Subj: Stromboli CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hi Marge! MC>hmmmmm...the Stromboli that I've had is a loaf of bread, with the dough I tried to send this one when it first came up. I gather it didn't go either. -Begin Recipe Export- Title: Frozen Strombolli Keywords: sandwich, strombolli 1 frozen loaf of bread dough Let thaw. Roll out dough like a pie crust. Fill with the following: 1/4 lb. Ham 1/4 lb. cooked salami 1/4 lb hard salami 1 Onion, sliced Green peppers, sliced 4 tomatoes, sliced Mushrooms, sliced 1/4 tsp. garlic salt 1/2 tsp. oregano 1/4 tsp. salt 1/4 tsp. pepper grated mozzarella cheese. Fill dough with ingredients. Fold dough over filling like a jelly roll. Pinch dough ends tightly. Freeze or bake at 350 degrees for 30 to 45 min. From: Lancaster Farming Shared By: Pat Stockett -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#: 21490 Date: 04-20-94 19:36 From: Dee Letterman Read: Yes Replied: No To: Pat Stockett Mark: Subj: Stromboli CR ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Pat said unto Marge about Stromboli CR on or about 04-19-94 05:39 like this-> PS> Title: Frozen Strombolli PS> Keywords: sandwich, strombolli PS> roll. Pinch dough ends tightly. Freeze or bake at 350 degrees for 30 Freeze or bake at 350 degrees? Hmmmm... Guess it just depends where you are from if 350 degrees is freezing or baking. }8-) But, it sounds good so maybe Sunday, I'll give it a try! But, I'll bake it at 350! Alright, I'm sorry, but it really did look funny. ... Best diet: Eat as much as you want, but don't swallow it. ___ Blue Wave/QWK v2.12 -!- 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#: 21458 Date: 04-21-94 10:46 From: Earl Shelsby Read: Yes Replied: No To: Marliene Wolsey Mark: Subj: Texas Meatballs ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Hello: MW>Hi I'm looking for a recipe called Texas meatballs it had cranberry sauce an MW>soya sauce in it I got it from the Toronto star in the early 70's now I've l MW>it. Just maybe this is what you are looking for: -Begin Recipe Export- QuikBook version 0.96 Beta A Title: Cranberry Cocktail Meatballs Keywords: snack, beef, meatball, grbeef, beefsnk Ingredients: 2 lb ground chuck 1 cup cornflake crumbs 2 eggs 1/3 cup minced parsley 1/3 cup catsup 2 tbs minced green onions 2 tbs soy sauce 1 clove garlic, pressed 1/4 tsp pepper 16 oz. can whole cranberry sauce 12 oz. chili sauce 1 tbs brown sugar 1 tbs lemon juice Ingredients: Combine the chuck, cornflake crumbs, eggs, parsley, catsup, onions, soy sauce, garlic and the pepper in a large bowl; stir well. Shape mixture into 1-inch balls and place on an ungreased 15x10 baking pan. Bake, uncovered at 500F for 8-10 minutes. Drain and transfer meatballs to a chafing dish and keep warm. Combine cranberry sauce, chili sauce, brown sugar and lemon juice in a saucepan. Cook over medium heat until bubbly, stirring occasionally; pour over meatballs. Serve warm. -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#: 21439 Date: 04-21-94 19:44 From: Karen Mintzias Read: Yes Replied: No To: Lisa Greenwood Mark: Subj: Re: Thankyou ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On Apr 18, 1994, Lisa Greenwood wrote to Dale Shipp: LG> Here's something I pulled out of Vegetarian Times... LG> LG> Title: Chickpea-Couscous Croquettes LG> LG> Serve with Sauce Bourguignonne ^^^^^^^^^^^^^^^^^^^ Let me save you some typing. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Sauce Bourguignonne (Red Wine, Tomato & Rosemary Sauce) Categories: French, Sauces, Vegetarian, Vegan Yield: 8 servings 1 c Minced onion 1 c Peeled & diced carrots 1/2 c Diced celery 3 Garlic cloves - pressed or minced 3 c Water 1 tb Tomato paste 1 c Red wine 2 tb Dry red wine vinegar Salt; to taste 1 tb Chopped fresh rosemary; -OR- 1 ts -Dried rosemary) 1/2 ts Dried thyme 1 ts Dried basil 1/2 ts White pepper 1/3 c Cold water 2 tb Arrowroot or cornstarch Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min., until veg. are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency. Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch. From: the January 1993 issue of Vegetarian Times FROM: JANICE MESSALI (SWSH14B) MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21326 Date: 04-20-94 23:11 From: Eric Decker Read: Yes Replied: No To: Terri Woltmon Mark: Subj: Tit 4 Tat - Snork! ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ On Apr 18,94 TERRI WOLTMON was chatting to ERIC DECKER about "You asked for it?" *----------------------------------------------- Hi Terri, TW> Eric Decker? THE Eric Decker? Yep it is the same one you knew from the other side .... not many of me around ...... TW> I haven't typed at you for awhile, how are you? Have things Fair to middlin' .....! Quite well actually, thanks sweetie for asking. I have a few local recipes I been saving ( too lazy to type ) but now you have shamed me into doing something about it! I'll be back in a few minutes with one for ya .... tick, tick, tick ,tick, tick, tick ....... TOCK! MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Istria's Linguine di Mare Categories: Main dish, Pasta, Seafood Servings: 4 500 g Fresh linguine MMMMM------------------------------SAUCE----------------------------------- 2 tb Olivce oil 4 t Crushed dried hot red pepper 1 md Onion, chopped 2 Green onions, chopped 6 Calamari (Squid) cleaned And diced 24 Shrimp shells removed 1 c White wine 3 c Thick tomato sauce 2 t Dried basil leaves 16 Mussels, scrubbed 2 t Butter 4 t Fresh grated Parmesan cheese 1. Cook Pasta in boiling, salted water until just tender, about 5 minutes. 2. Meanwhile, make sauce by heating oil in a large skillet. Add garlic, hot pepper and onion. Cook 1 to 2 minutes then add calamari and shrimp. Cook 1 to 2 minutes. 3. Stir in wine, tomato sauce and basil. When simmering, add mussels and cook until shells open. Discard any that do not open. Stir in drained linguine, butter and parmesan cheese. ( pasta should take up all liquid here.) Heat 30 seconds in microwave, garnish with parsley and serve. "I recently lunched on Linguine di Mare at Istria Bar & Grill, ( 301-303 King St W., Toronto, (416) 598-5656 ), found it the best pasta dish ever and am hoping The Star can get the recipe for me," writes Mark Chernon of St. Catherines, Ontario. Chef Jery Zabowka who prepared the dish our reader enjoyed, cooked in Poland, Germany and Italy before coming to Canada 14 years ago. This recipe was featured in Mary Mcgrath's Chef's Showcase, Toronto Star's Starweek Magazine, April 2-9 /94. Typed and posted to a special friend, Terri St. Louis-Woltmon, in the Fido Cooking Echo by Eric Decker, April 20/94 Internet Email: eric.decker@canrem.com or Fido Netmail: (1:229/15) MMMMM Hugs and best wishes for all of your family. --------- Eric This post was created 04-20-1994 about 22:30:34 * PMDBM V1.75b #14 * -!- FidoPCB v1.5 beta-'j' ! Origin: CRS Online, Toronto, Ontario (1:229/15) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21469 Date: 04-21-94 08:18 From: Mark Miklas Read: Yes Replied: No To: Bob Castillo Mark: Subj: TROUT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ On 04-17-94 Bob Castillo wrote to All... BC> Hi... anyone have a collection of delicious ways of preparing BC> T R O U T.....in Meal-Master ver 8 format? If you do and they are BC> (Fishing season just opened over here in Connecticut and I discovered BC> I only had TWO recipes!) Well, now you'll have at least two more! Post us fishin maniacs up here in michigan you're good recipies! I miss Connecticut- used to live in Burlington/harwinton area and spent many a fine spring day plying the streams in the northwest corner of the state. Much to my dismay, upon returning to visit some 15 years later, much of the wooded hills I recall roaming as a teen are razed and filled with million dollar mansions. You would like northern Michigan- especially the upper peninsula. Looks much like that area of the state used to- and the fishin' is GREAT. I'm headed up soon as I get some time, for trout and steelhead salmon fishin. Wet a line for me in the meantime! ---------- 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!!!!!! YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ----- ---------- Recipe via Meal-Master (tm) v8.00 Title: Barbecue Grilled Trout Categories: Main dish, Fish Yield: 2 servings 2 x Medium trout, whole, or 4 x Small whole trout 8 x Bacon slices Wrap trout with bacon and fasten together with toothpicks. Place in a double rack and cook over coals. When bacon is crisp, the trout is done. If you do not use bacon the trout must be basted with butter, salt and pepper. Serve hot with melted lemon butter sauce. LEMON BUTTER SAUCE Place 2-3tb butter,juice of 1 lemon and a dash of dill weed in a microwave safe cup and melt on low heat, or melt in a small saucepan on grill or stove. Good with any kind of fish. YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ----- Enjoy! Mark -!- * OFFLINE 1.56 * Save gasoline- travel by modem! -!- T.A.G. 2.6f5 Beta ! Origin: The Chessplayer's Forum - MultiLine (313) 386-7054 (1:2410/278) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21321 Date: 04-19-94 08:58 From: Lindsey Jones Read: Yes Replied: No To: Beth Gothro Mark: Subj: Veggie dip recipe. ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ BG>Hello all! I am in need of a good veggie dip recipe, for celery, carro Hi Beth: Here's a recipe for you...... MMMMM----- Recipe via Meal-Master (tm) v8.00 Title: Garden Dip Categories: Dips, Appetizers, Vegetables Yield: 2 cups 2/3 c Cottage cheese, low-fat 1 tb Onion, finely grated 1 tb Carrot, finely grated 1 ts Green pepper, finely chopped 1/2 ts Salt ds Garlic powder 1 c Yogurt, plain In a small bowl mash cottage cheese with a fork. Add onion, carrot, pepper, salt and garlic powder; beat until fairly smooth. Stir in yogurt. Cover; chill for several hours. Serve dip with chips or raw vegetables. MMMMM Enjoy! TTYL, Linds. * SLMR 2.1a * Aw, come on guys, can't you take a #@%#^*%NO CARRIER -!- Maximus 2.01wb ! Origin: THE MESSHALL, [Calgary, Alberta] (1:134/73) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21415 Date: 04-20-94 08:17 From: Jr Byers Read: Yes Replied: No To: Beth Gothro Mark: Subj: Veggie dip recipe wanted ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ TM>BG>Hello all! I am in need of a good veggie dip recipe, for celery, carro Hope these help. J.R. Title: Vegetable Dip Mix Categories: Master mix Servings: 1 1 tb Dried Chives 1/2 ts Dill Weed 1 ts Garlic Salt 1/2 ts Paprika Combine all ingredients in a small bowl: blend well. Spoon mixture onto a 6-inch square of aluminum foil, and fold to make airtight. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1 hour before serving. Makes about 2 cups of dip. YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Garden Vegetable Dip Categories: Dips Servings: 1 1 pk (8-oz) softened cream 1/2 ts Chili powder Cheese 1/4 ts Salt 2/3 c Chili sauce 1/8 ts Pepper 2 tb Minced onion Beat cream cheese until fluffy. Blend in chili sauce, minced onion, chili powder, salt and pepper. Cover; Chill. Serve with chilled fresh vegetables, tortilla or potato chips. YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Italian Vegetable Dip Categories: Dips Servings: 1 1 c Sour cream Dressing mix 1 c Mayonnaise/salad dressing 1/4 c Fine chopped red pepper 1 pk (6-oz) Italian salad 1/4 c Fine chopped green pepper Mix together sour cream, salad dressing and Italian salad dressing. Mix until smooth. Stir in peppers. Chill. YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Warm Vegetable Seafood Dip Categories: Dips Servings: 1 1 Envelope dried vegetable 6 oz Imitation crab meat/cooked Soup mix Shrimp/frozen crab meat 1 Container (15-oz) ricotta Thawed Cheese 1 ts Lemon juice 1 pk (3-oz) softened cream Assorted crackers/bread Cheese Sticks/pita bread/chips Preheat oven to 325 degrees. In 1 quart casserole, combine soup mix, cheeses, seafood and lemon juice. Bake 20 minutes or until heated through. Serve with dippers. MICROWAVE: In 1 quart microwave-safe casserole, combine soup mix, cheeses and lemon juice. Microwave, uncovered, at medium 3 minutes, stirring twice. Stir in crabmeat. Microwave at medium for 3 minutes or until heated through, stirring once. YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ----- ---------- Recipe via Meal-Master (tm) v7.04 Title: Spinach Vegetable Dip Categories: Appetizers, Relishes Servings: 20 1 pk Frozen chopped leaf spinach 1 c Sour cream (8 oz.) 1 pt Helman's Mayonaise (16 oz) 1/2 c Chopped onions Thaw and drain spinaach well. Thoroughly mix all ingredients together. Chill, for best results, chill overnight. Serve with fresh cut vegetables or with pumpernickle bread. Great dip!! Usually have to double recipe. YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ----- -!- þ SLMR 2.1a þ Press any key to continue or any other key to quit -!- WM v3.10/93-1203 ! Origin: GOLDEN STRIP BBS MAULDIN,SC 803-299-0032 (1:3639/45) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21447 Date: 04-21-94 20:23 From: Karen Mintzias Read: Yes Replied: No To: Luke Kozek Mark: Subj: Vegitarian Recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ -=> On Apr 19, 1994, Luke Kozek wrote to All: LK> Anybody have any GREAT Vegitarian Recipies out there that LK> you would like to share with me? Sure. How are these to start with? I'll gladly take any that you care to share as well. :-) MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Imam Bayaldi (Eggplant Stuffed with Aromatics) Categories: Greek, Vegetarian, Vegetables Yield: 5 servings 2 1/2 lb Eggplants Salt 3 md Onions; peeled, sliced 1/2 c Water 5 tb Olive oil 5 Fresh tomatoes;peeled,sliced 1/2 c Chopped fresh parsley 4 Garlic cloves;peeled,sliced Freshly ground pepper 1 pn Granulated sugar Fresh parsley for garnish *Note: 8 canned plum tomatoes, sliced, may be substituted for the 5 fresh. Wash the eggplants, cut off the stem end if using large ones and cut in half lengthwise. With the tip of a sharp knife, make at least 3 lengthwise slashes on the cut sides of the eggplants, being careful not to pierce the skin on the opposite side. Sprinkle with salt and let stand for 30 minutes. Rinse with cold water, dry, and invert to drain. Meanwhile, put the onions in a small pan with the 1/2 cup water and simmer a few minutes. Drain and discard the water or save for soup. In a medium frying pan, heat 2 tablespoons of the oil and saute the onions until soft, then put approximately a third of them in the bottom of a buttered casserole large enough to accomodate all the eggplants. Set 4 to 5 tomato slices over the onions in the casserole and add the rest of the tomatoes to the onion remaining in the frying pan. Saute onions and tomatoes for 10 minutes, then stir in all but 2 tablespoons of the parsley and remove from the heat. Set the eggplants into the casserole, tuck a slice of garlic into each eggplant slash, and stuff the slashes with the filling, allowing some to cover the top of the eggplant. Season lightly with salt, pepper, and a pinch of sugar, then dribble the remaining oil and chopped parsley over the eggplants. Cover the casserole with a lid or aluminum foil and bake in a moderate oven (350 F) for 30 to 40 minutes, until fork-tender, removing the cover during the last 10 minutes, to allow the sauce to thicken. Garnish with parsley and serve warm. Note: This is excellent as a first course of a subsequently light meal topped with fresh fruit and Turkish coffee. If you wish, you may leave the eggplants whole, slash one side and remove some of the pulp with a small spoon. This pulp is then sauteed with the filing and stuffed into the eggplant, a very attractive method for the smaller eggplants. As you might suspect, both variations may also be prepared on top of the stove. From: "The Food of Greece" by Vilma Liacouras Chantiles. Avenel Books, New York. Typed for you by Karen Mintzias MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21448 Date: 04-21-94 20:34 From: Karen Mintzias Read: Yes Replied: No To: Luke Kozek Mark: Subj: Vegitarian Recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Thai Fried Noodles (Pad Thai) Categories: Pasta, Asian, Vegetarian, Spicy, Thai Yield: 4 servings 3 tb Oil 2 oz Ready-fried beancurd - (or more), - cut into 1/2 cubes 1 Egg 4 oz Flat noodles; cooked 1 tb Chi po (preserved turnip) - (finely chopped) 2 Spring onions; in 1" pieces 2 tb Chopped roasted peanuts 3 oz Beansprouts 1/2 ts Chili powder 1 ts Sugar 2 ts Light soy sauce 1 ts Lemon juice Lime wedge (for garnish) Sprig of fresh coriander - (for garnish) In a wok of frying pan, heat oil. Add garlic & fry til golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts. Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate. (From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter Pub) Posted by Lorena Horton in Fidonet Intercook MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21449 Date: 04-21-94 20:35 From: Karen Mintzias Read: Yes Replied: No To: Luke Kozek Mark: Subj: Vegitarian Recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Falafel Golden Domes with Tahini Sauce Categories: California, Vegetarian, Vegan Yield: 4 servings 1 lb Chickpeas; soaked overnight, - cooked, and drained. 3 Garlic cloves; minced 1/2 ts Baking powder 2 ts Ground cinnamon 2 ts Ground cumin 1 bn Parsley; minced 1 md Onion; grated 4 Scallions; minced 2 tb Fresh cilantro, chopped 3 c Vegetable oil 4 Pita breads; warmed 1 Tomato; finely chopped 2 Lemons; juiced MMMMM------------------------TAHINI SAUCE----------------------------- 2/3 c Tahini (sesame paste) 3 tb -Water (or as needed) 2 Lemons, juiced 2 Garlic cloves; minced 1 tb Fresh parsley, minced Black pepper Remove the skins from the cooked chickpeas by rubbing them with a dish towel. Place the chickpeas in a food processor and pur‚e them. Add the garlic, baking powder, coriander, cumin, parsley, onions, scallions, and cilantro. Blend the ingredients together so that a smooth paste is formed. Add some water if necessary. Let the mixture rest for 30 minutes. Form the paste into patties that are 2" in diameter and 1/2" thick. In a medium large saucepan place the vegetable oil and heat it on medium high until it is hot. Add the patties and deep-fry them for 2 to 3 minutes, or until they are golden brown. Drain them on paper towels. In each of the pita breads place some of the falafel, tomatoes, lemon juice, and Tahini Sauce. For Tahini Sauce: In a small bowl place the tahini, water, and lemon juice. Mix the ingredients together so that a smooth sauce is formed (add more water if necessary). Add the garlic, parsley, and black pepper. Mix them in so that they are well blended. Makes 1 cup. Source: Papa Garo's - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21450 Date: 04-21-94 20:35 From: Karen Mintzias Read: Yes Replied: No To: Luke Kozek Mark: Subj: Vegitarian Recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Mihshi Malfuf Bi Zayt (Meatless Cabbage Rolls) Categories: Main dish, Vegetarian, Vegan Yield: 6 servings MMMMM----------------RICE AND CHICK PEA STUFFING--------------------- 1 1/2 c Chopped spring onions 1/4 c Olive oil 1 c Long grain rice 1 c Canned chickpeas; drained 1/2 c Finely chopped parsley 1 c Chopped, peeled tomatoes 1/2 ts Ground allspice Salt Freshly ground black pepper MMMMM-------------------------TO FINISH------------------------------ 24 Cabbage leaves 3 Garlic cloves 1 ts Salt 1 ts Dried mint 1/4 c Lemon juice 1/2 c Olive oil Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes. Turn into a bowl and add remaining stuffing ingredients, adding salt and pepper to taste. Remove leaves from cabbage carefully so as not to tear them, counting larger leaves as 2. Par-boil cabbage leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 lots. Drain in a colander. Cut out larger part of centre rib in each leaf and cut larger leaves in half down centre. Line base of a deep pan with ribs and any torn leaves. Place a generous tablespoon stuffing on base of each leaf, roll up once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients. Crush garlic with salt and blend in crumbled, crushed mint and lemon juice. Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon mixture and olive oil between layers of rolls. Invert a plate on top of the rolls to keep them intact during cooking. Add enough cold water to just cover rolls and put lid on firmly. Bring to the boil on medium heat, reduce to low and simmer gently for 45 minutes. Remove from heat and leave aside for 30 minutes. Serve lukewarm or cold. Source: The Complete Middle East Cookbook - by Tess Mallos Typed for you by Karen Mintzias MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) Ä Area: COOKINGNAT ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ Msg#: 21451 Date: 04-21-94 20:35 From: Karen Mintzias Read: Yes Replied: No To: Luke Kozek Mark: Subj: Vegitarian Recipes ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Vegetable Pullao Categories: Vegan, Vegetarian, Indian, Side dish Yield: 8 servings 1 c Whole mung bean -- picked over and washed 2 c Long-grain rice 4 1/2 tb Vegetable oil 1 ts Whole black mustard seeds 1 md Onion -- peeled and finely chopped 4 md Garlic cloves -- peeled and finely minced 1 ts Peeled, minced ginger 1/3 lb String beans; trimmed -- and cut into 1/4" pieces 2 ts Garam masala 1 1/2 ts Ground coriander 2 1/2 ts Salt 2 tb Finely minced parsley -- preferably Chinese Put mung beans in a bowl with 3 cups water. Cover lightly and set aside for 12 hours. Drain beans and wrap in a very damp dish towel. Put the wrapped bundle in a bowl. Put this bowl in a dark place (like an unused oven) for 24 hours. Wash rice well and soak in 4 cups of water for half an hour. Drain well. Preheat oven to 325 F. Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a medium-high flame. When hot, put in mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion. Stir and fry for about 5 minutes or until onion turns brown at the edges. Add the garlic and ginger. Fry, stirring, for about 1 minute. Turn heat to medium-low and add the mung beans, rice, string beans, mushrooms, garam masala, ground coriander, and salt. Stir and saute for about 10 minutes or until rice turns translucent and vegetables are well coated with oil. Add 4 cups hot water and the minced parsley. Turn heat to a medium-high flame and cook, stirring, for about 5 minutes or until most of the water is absorbed. (There will be an inch or so of water at the bottom.) Cover the pot first with aluminum foil, crimping and sealing the edges, and then with its own lid. Place in heated oven for half an hour. Fluff up with a fork and serve. Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typos by: Karen Mintzias MMMMM -!- timEd-B10 ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125) YYÄ^ø&ÿw &ÿwšNb4#YYÿH†Ä^ø&‹G&‹‰Vü‰FþÄ^ø&‹G&‹W‰Vô‰Fö‹Fü FþtÄ^ü‹Fö‹Vô&‰W&‰G‹Fô FötÄ^ô‹Fþ‹Vü&‰&‰Gë7‹Fü Fþt#‹Fþ‹Vü‰8†£:†Ä^ü&ƒ ! Origin: Salata * Redondo Beach, CA * 310-543-0439 V.32bis (1:102/125)