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There are 20 messages totalling 749 lines in this issue.
Topics of the day:
1. wacky cake recipe
2. Toad in a Hole
3. Need advise on Pampered Chef
4. pamper chef suggestions
5. CHAT: Oxo
6. request (3)
7. Lamb Cake
8. [Fwd: Re: Cappuccino Muffin Request] (2)
9. Need Recipe for Olive Garden Soup
10. REQ: Chinese Barbecued Chicken Wings
11. Chat: Thanx!!!!
12. Streusel gingerbread with butter sauce
13. Thanks and request...
14. Pampered Chef
15. Swiss Chicken Recipe
16. request and a question
17. Egg in the Nest
----------------------------------------------------------------------
Date: Tue, 25 Mar 1997 14:01:03 -0500
From: Lee Pollard <FRELEVA@AOL.COM>
Subject: wacky cake recipe
Here's a recipe that was requested not too long ago -- well, it might have
been a
while -- but anyway, I don't know who requested it. I just ran across it and
thought
I would post it.
WACKY CAKE
1-1/2 cups Unbleached all-purpose flour
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 teasoon vanilla
1 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour
mixture. In one
put vanilla; in another the vinegar; and in the third one, the oil. Pour 1
c. cold water over all and stir. No need to beat. Pour into 8x8 inch pan.
Bake at 350 degrees until it springs back.
Lee
------------------------------
Date: Tue, 25 Mar 1997 11:04:28 -0800
From: J Wendel <jwendel@REDSHIFT.COM>
Subject: Toad in a Hole
My daughter and her friends always called the toast with
a hole cut out for an egg Girl Scout eggs. And we call hot
dogs wrapped in Pillsbury crescent rolls spread with
mustard and baked, Pigs in Blankets. This reminded me
of the time another list I'm on (non-food related)was
taken over by a discussion of another English dish,
Spotted Dick - it's evidently a suet pudding with raisons.
I think people just liked to put that name in their
subject lines. And I have to ask, what is Texas toast?
BTW, I made the Wonderful Double Treat Cookies from
Marietta and Joel - they were really wonderful, we
enjoyed them so much.
Jennifer Wendel
------------------------------
Date: Tue, 25 Mar 1997 14:26:15 -0500
From: Pat Timpanaro <pat@PHARLAP.COM>
Subject: Re: Need advise on Pampered Chef
I went to one of these parties, my first, last month. I ended up buying 4
things:
garlic press -- the one I had was impossible to clean, this is
much easier
cooling rack -- this has wires going in both directions, is about
12" x 24" so is larger and stronger than average
Zyliss slicer -- kind of like a hand-powered food processor, haven't
used it yet, but it gets rave reviews
cheese slicer -- wire, lets you cut two different thicknesses --
this was the biggest seller at this particular party
==========================================================================
Pat Timpanaro Phar Lap Software
pat@pharlap.com 60 Aberdeen Avenue
617-661-1510, x236 Cambridge, MA 02138
617-876-2972, fax
------------------------------
Date: Tue, 25 Mar 1997 14:59:33 -0500
From: "Anne L. Welsh" <Annetastic@AOL.COM>
Subject: Re: pamper chef suggestions
I've been to couple of Pampered Chef parties.
A few things I liked:
Pizza Stone (haven't used it much, but when I do, it's great!)
Silicon Spatula...this spatula resists stains (unslightly spaghetti stains
included) as well as melting, falling apart, etc. LOVE IT!
Cake Decorator Kit--if you're in to decorating cakes, cookies, etc.
I don't know what it's called, but it's a 3" round tart thingy. You can
place a concoction between two slices of bread and place this tart thingy
over it, and it cuts the crust and crimps the edges for a tart-like "thing".
I use this every once in a while, but I could imagine that kids would really
like their sandwiches presented in this quick and creative way!
One thing I didn't like:
The Lemon -Aid. This is supposed to succesfully extract the juice from a
lemon while preventing the seeds from getting into your food. While the tool
is great in theory, I found that squeezing the lemon caused the device itself
to slide out. Not a great buy.
Hope this helps!
Anne in DC:)
------------------------------
Date: Tue, 25 Mar 1997 15:11:00 EST
From: Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM>
Subject: CHAT: Oxo
Does anyone happen to know if Oxo offers a lifetime warranty
on their utensils? My garlic press recently broke (the metal
handle snapped in half... that's some feisty garlic!)
and before I throw it away I thought I'd find out if they
have a warranty.
Tania
------------------------------
Date: Tue, 25 Mar 1997 14:14:59 CST
From: C622632@MIZZOU1.MISSOURI.EDU
Subject: Re: request
Dear Jen,
Thanks for your help. I will pass the information along. What exactly is
spelt flour?
Kandis
------------------------------
Date: Tue, 25 Mar 1997 15:24:15 EST
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>
Subject: Lamb Cake
My sister had the lamb cake mold from Wilton, and she made that
every year at Easter. She used regular butter cream frosting
(she did baking out of her home for weddings, parties, etc).
But I can remember Ginger painstakingly putting tiny miniature
marshmallows all over the frosting, placed to look like the
wooly coat of the lamb. I think coconut would be far simpler
than what Ginger did...
Hugs,
Sharon Frye
PS...Ginger always used Duncan Hines yellow or white cake mix
for this...just followed package directions. She swore that
Duncan Hines was the moistest of all the mixes.
------------------------------
Date: Tue, 25 Mar 1997 14:31:13 CST
From: C622632@MIZZOU1.MISSOURI.EDU
Subject: Re: request
Carole,
Thank you for the recipes. I will pass these along to my friend. She
really appreciates all the help ya'll are providing. I do have to say
that for two years we were roommates and she and I both benefited from
your advice and great recipes. I will try to remember to bring in a
recipe this week as a thank you.
Thanks again everyone.
Kandis
------------------------------
Date: Wed, 26 Mar 1997 07:23:27 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: [Fwd: Re: Cappuccino Muffin Request]
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Dear Eat-lers,
I am forwarding these from Mc-Recipe.
Love,
Jazzbel
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Date: Tue, 25 Mar 1997 09:36:57 -0800
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To: Jazzbel <jazzbel@mail.BatelNET.bs>
CC: Mastercook recipe <" mc-recipe"@listserv.sierra.com>
Subject: Re: Cappuccino Muffin Request
References: <333699E5.1706@batelnet.bs>
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Jazzbel wrote:
>
> A friend asked for a recipe for a Cappucino muffin,
> which is served with a cappucino sauce.
> He had it at a small cafe in San Francisco.
> Does anyone know something similar?
> Thanks
Here are some recipes:
* Exported from MasterCook *
CAPPUCCINO CHIP MUFFINS
Recipe By :
Serving Size : 22 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
1/2 cup Sugar
2 1/2 teaspoons Baking powder
3 tablespoons French roast instant coffee
1/2 teaspoon Salt
1 cup Milk
1/2 cup Butter -- melted
1 Egg -- beaten
1 teaspoon Vanilla
1/2 cup Miniature chocolate chips
Recipe by: Sue Klapper Preparation Time: 0:15
Grease 22 mini-muffin cups. Preheat oven to 375. In large bowl, stir
together flour, sugar, baking powder, instant coffee, and salt. In
another bowl, whisk together milk, butter, egg, and vanilla. Add to dry
ingredients. Mix until just combined. Do not overmix.
Add minichocolate chips. Scoop batter into mini-muffin cups. Bake 15
minutes.
Source: Have Breakfast with Us. . .Again.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Cappuccino Muffins
Recipe By : Suzanne Menapace <smenapac@postoffice.ptd.net>
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fillings & Frostings
Bars And Squares Low Calorie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup cake flour
1 1/4 cups unbleached flour
1/2 cup cocoa powder
1/4 cup brown sugar
1 tablespoon baking powder
1 tablespoon finely ground coffee
1/2 teaspoon salt
6 tablespoons butter -- softened
1 cup sour cream
1 cup half and half
2 eggs
zest of 2 oranges -- minced
3/4 cup bittersweet chocolate -- finely chopped
Preheat oven to 350 degrees. Sift together dry ingredients. Mix the=20
butter, sour cream, half and half and eggs till smooth. Fold in the dry
ingredients, orange zest and chocolate, until just moistened. Fill 12=20
muffin cups, bake till tops are firm, about 15 minutes.
From=20THE PERFECT CUP by T. Castle
- - - - - - - - - - - - - - - - - -
--------------4D471406AFB--
------------------------------
Date: Wed, 26 Mar 1997 07:23:44 -0800
From: Jazzbel <jazzbel@MAIL.BATELNET.BS>
Subject: [Fwd: Re: Cappuccino Muffin Request]
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Dear Eat-lers,
I am forwarding these from Mc-Recipe.
Love,
Jazzbel
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Date: Tue, 25 Mar 1997 12:52:37 -0600
To: Jazzbel <jazzbel@mail.BatelNET.bs>,
Mastercook recipe <" mc-recipe"@listserv.sierra.com>
From: Sharon <jouet@mindspring.com>
Subject: Re: Cappuccino Muffin Request
Cc: Recipes List <" EAT-L"@LISTSERV.VT.EDU>
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At 07:12 AM 3/24/97 -0800, Jazzbel wrote:
>A friend asked for a recipe for a Cappucino muffin,
>which is served with a cappucino sauce.
>He had it at a small cafe in San Francisco.
>Does anyone know something similar?
>Thanks
>
Here is a recipe - without the sauce. I suppose you could create a sauce
easily.
* Exported from MasterCook II *
MUFFINS, CAPPUCCINO
Recipe By : Opera Restaurant on Ocean Street in Santa Monica
Serving Size : 12 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup cake flour
1 1/4 cups unbleached all purpose flour
1/2 cup cocoa powder
1/4 cup brown sugar
1 tablespoon baking powder
1 tablespoon finely ground coffee
1/2 teaspoon salt
6 tablespoons soft butter
1 cup sour cream
1 cup half and half
2 whole eggs
zest of two oranges -- minced
3/4 cup bittersweet chocolate -- finely chopped
Preheat oven to 350 degrees.
Sift together the dry ingredients. Mix the butter, sour cream, half and
half and eggs until smooth. Fold in the dry ingredients, orange zest and
chocolate, until just moistened. fill 12 muffin cups, and bake until tops
are firm, approximately 15 minutes.
- - - - - - - - - - - - - - - - - -
Best,
Sharon
Some of us..................
The Dreamers..............
Were born to dance...........
Upon the
wind......................
Jouet
--------------41F213A12B15--
------------------------------
Date: Tue, 25 Mar 1997 15:09:57 -500
From: Robert and Carole Walberg <walbergr@MB.SYMPATICO.CA>
Subject: Need Recipe for Olive Garden Soup
Yesterday I had lunch in Winnipeg at the local Olive Garden
Restaurant. My friend and I had the all-you-can-eat soup, salad, and
breadstick special - and it was good.
I tried the Zuppa di Pomodori soup which consisted of spiced sausage
meat in a creamy broth with I believe, spinach. I looked in my Olive
Garden database and cannot find the exact recipe. All I found was
the one that I am including here. Will anyone trade the Olive Garden
recipe for this one?
Carole Walberg
* Exported from MasterCook *
Zuppa Minestra Di Pomodori
Recipe By : Cantina D'italia
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Soups
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb. ripe tomatoes
1 Clove garlic -- halved
8 leaves fresh basil -- washed
1 Tsp. salt
1 Tbs. fresh lemon juice
1 Tsp. grated nutmeg
2 Tbs. unsalted butter
2 Tbs. flour
4 Cups seasoned chicken broth
-- (see risotto
barolo2)
1 Tbs. sugar(optional)
sliced italian bread
toasted and rubbed with
garlic
Peel and coarsely chop the tomatoes, saving the juice. In a deep,
heavy saucepan, combine the tomatoes and juice with the garlic,
basil, salt, lemon juice, and nutmeg. Bring to a full boil. Lower
heat and simmer gently approx. 30 minutes. Cool and puree in an
electric blender. Rinse the saucepan and dry well. Place over medium
heat and melt the butter.
Blend in the flour, stirring vigorously about 1 minute. Add the
Seasoned Chicken Broth, stirring constant- ly with a large wooden
spoon until the mixture comes to a full boil. Cover and cook over low
heat about 12 minutes. Add the tomato puree to the thickened broth
and cook over low heat approx. 15 minutes longer. Taste and add the
sugar, if the broth seems too acid. Serve hot in bowls or chill well
and serve cold. If desired, float the slices of Italian bread on
top.
- - - - - - - - - - - - - - - - - -
Carole Walberg
carole@mts.net
Visit my home page at: http://www.brandonu.ca/~walberrd/family.htm
for Copycat, Crockpot, Cookies, Soups, and Italian recipes in Mastercook format.
------------------------------
Date: Tue, 25 Mar 1997 16:27:51 -0500
From: "D.W." <malachi@EPIX.NET>
Subject: REQ: Chinese Barbecued Chicken Wings
(With head down in shame) I lost the recipe for Chinese Barbecued
Chicken Wings AGAIN! But this time I just can't figure out where I put
it. Help.
PS..I bought the Hoisin Sauce :)
--
D.W. The Mama Rahmah of HER palace :-J
------------------------------
Date: Tue, 25 Mar 1997 13:47:03 -0800
From: Judy Garrison <judyg@WILLAPABAY.ORG>
Subject: Chat: Thanx!!!!
Thankyou to all who sent insect remedies. What a response! Now I have all
kinds of things to try.
Judy
------------------------------
Date: Tue, 25 Mar 1997 19:13:17 -0000
From: Darryl and Kelly Youngblood <ke4hts@OK.IS>
Subject: Re: Streusel gingerbread with butter sauce
Did I miss the butter sauce ingredients somewhere? Looks good,
will have to try it!
In Him--
Kelly
----------
> From: SALBRO@OCMVM.CNYRIC.ORG
> To: eat-l@listserv.vt.edu
> Subject: Streusel gingerbread with butter sauce
> Date: Tuesday, March 25, 1997 3:16 PM
>
> I found this recipe, though I haven't yet tried it, sounds
just right for
> Easter brunch.
>
> Streusel-Topped Gingerbread with Butter Sauce
>
> 1/2 cup sugar
> 1/4 cup margarine or butter, softened
> 1 cup unbleached flour
> 1 tsp ginger
> 1 tsp cinnamon
> 1/2 tsp allspice
> 1/8 tspsalt
> 1/2 tsp baking soda
> 1/2 cup buttermilk
> 1/4 cup molasses
> 1egg, slightly beaten
>
> Heat oven to 375 degrees. Grease bottom only of 8 inch square
pan or
> 8 inch round cake pan. In large bowl, combine 1/2 cup sugar,
and 1/4
> cup margarine, blend well. Lightly spoon flour into measuring
cup,
> level off. Add flour, ginger, cinnamon, allspice and salt;
mix
> until crumbly. Reserve 1/3 cup of mixture for topping. To
the
> remaining mixture, add baking soda, mix well. Add buttermilk,
molasses and
> egg. Blend well. Pour batter into greased pan; sprinkle with
reserved
> mixture. Bake at 375 for 20 to 30 minutes or until toothpick
inserted in
> the center comes out clean.
> Butter Sauce
>
> In a small saucepan, combine all sauce ingredients. Bring to
a boil over
> medium heat, stirring constantly. Reduce heat, simmer 4
minutes, stirring
> occasionally. Serve warm sauce over gingerbread. Refrigerate
any
> remaining sauce.
Ü
>From Iceland this is:
Darryl, Kelly, and Hannah Youngblood
mailto: ke4hts@ok.is
http://www.ok.is/~ke4hts
=======================================
------------------------------
Date: Tue, 25 Mar 1997 16:43:07 -0600
From: "Shirley A. Smith" <smithsa@WVLC.WVNET.EDU>
Subject: Thanks and request...
Dear Readers,
Thanks to the Overstreets and Bill Spaulding for their answers
(!) to my request for food manufacturers' websites.
However, I still haven't found what I am looking for. Within the
last five years, Libby's pumpkin ran an ad in most of the "women's"
magazines for a date-pumpkin bread or muffin. It was delicious!! I
thought I had clipped and saved it, but a search of the Web (including
the official muffin site) and a search of my house (which seems to have
precipitated Spring housecleaning) has not turned it up.
Ring a bell with anyone? I've got to use up some dates left over
from Christmas and some pumpkin left over from Thanksgiving.
And, yes, I know that it is the wrong time of year for such
things, but you know how it is when you get a craving for something...?
Shirley in Charleston
smithsa@mars.wvlc.wvnet.edu
------------------------------
Date: Tue, 25 Mar 1997 17:05:32 +0000
From: lunchuck <jock@THIRD-WAVE.COM>
Subject: Re: Pampered Chef
The most used item I've purchased from Pampered Chef is probably one of
the least expensive.....A corer for strawberries and tomatoes.
------------------------------
Date: Tue, 25 Mar 1997 17:37:34 -0500
From: Daniel and Mary Commini <4christ@BELLSOUTH.NET>
Subject: Swiss Chicken Recipe
Dear Friends,
I think this is my first post, but I thought it was about time I made
myself known to y'all! And, to make my greeting to you a bit warmer,
here is the delicious dish I served up for dinner this evening!
Swiss Chicken
(Source: Sharing Our Best--The Fundcraft Sampler")
2 chicken breasts mayonnaise
Swiss cheese slices bread crumbs
1 can cream of mushroom soup butter
1/4 c. white grape juice
1. Place chicken breasts, halved and boned, in mayonnaise-coated
casserole.
2. Cover with slices of cheese.
3. Mix soup with juice; pour over chicken and cheese.
4. Cover top with bread crumbs and dot with butter.
5. Bake at 325F for 3/4 to 1 hour.
I love this recipe, because it took about 15 minutes or less to set it
all up and pop it in the oven. Then, except for a peek or two, I left
it alone the whole cooking time, and voila, dinner! Hope someone else
enjoys it as much as we did!
God bless,
Mary
------------------------------
Date: Tue, 25 Mar 1997 17:45:42 -0500
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
Subject: Re: request and a question
Kristie Sitar wrote:
>
> Hello,
>
> My husband loves cole slaw but he likes it made with vinegar versus mayo.
> Does anyone have any recipes with slaw made this way?
>
> Kristie
* Exported from MasterCook *
Jane Lipscomb's Cole Slaw
Recipe By : Jane Lipscomb
Serving Size : 25 Preparation Time :0:00
Categories : Salad Salad Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
2 cups vinegar
1 1/2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon salt
1 teaspoon turmeric
4 pounds cabbage
1 green bell pepper
2 medium onions
1 jar pimientos
Bring first 6 ingredients to a boil; cool. Grate cabbage. Chop
bell pepper, onions and pimiento. Pour dressing over vegetables and
mix. Let stand.
- - - - - - - - - - - - - - - - - -
NOTES : This recipe will last in the refrigerator almost indefinitely.
It does tend to get stronger with age. It's great for a barbecue, a
picnic, or for a crowd. Also, you can make the dressing and store it in
the refrigerator, then mix with the other vegetables only as needed.
------------------------------
Date: Tue, 25 Mar 1997 17:56:26 -0500
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
Subject: Re: request
C622632@MIZZOU1.missouri.edu wrote:
>
> Her husband has been extremely ill for about
> a month and the doctors have finally come up with a diagnosis. Included
> in his problems is a lactose intolerance and a gluten intolerance.
These sites might be of some help to your friend:
1. Celiac Support Page
<http://www.celiac.com/>
2. The Gluten-Free Page - Celiac Disease/Gluten Intolerance Web Sites
<http://www.panix.com/~donwiss/>
3. Index to Gluten-free and Wheat-free Diets Pages
<http://www.wwwebguides.com/nutrition/diets/glutenfree/index.html>
4. LSB/DEB's Science Fiction & Celiac Home Page
<http://www2.basinlink.com/us/mindpla/main.htmceliac>
5. MILK ALLERGY SUPPORT GROUP
<http://www.adelaide.net.au/~ndk/no_milk.htm>
------------------------------
Date: Tue, 25 Mar 1997 18:22:12 -0500
From: Roberta Waynick <Winebert@AOL.COM>
Subject: Egg in the Nest
When I was growing up we made Egg in the Nest instead of Toad in the Hole.
Wee stuffed a piece of bread in a muffin pan and broke the egg into it, we
baked it in the oven. The egg sort of poached in the bread. The center of
the bread stayed soft and the edges got toasted. It would save a lot of fat
from frying.
Bobbi {mostly lurks}
------------------------------
End of EAT-L Digest - 25 Mar 1997
*********************************
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