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Date: Thu, 27 Mar 1997 18:01:20 -0500
Reply-To: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
Sender: Foodlore/Recipe Exchange <EAT-L@LISTSERV.VT.EDU>
From: Automatic digest processor <LISTSERV@LISTSERV.VT.EDU>
Subject: EAT-L Digest - 26 Mar 1997 to 27 Mar 1997 - Special issue
To: Recipients of EAT-L digests <EAT-L@LISTSERV.VT.EDU>
There are 32 messages totalling 1406 lines in this issue.
Topics in this special issue:
1. Chat: Fw: stalked by Martha Stewart!
2. Other Kid Favourite was Re: Toad in the hole
3. Tart thingy-Cut N Seal ;)
4. Picky-eating Toddlers!
5. Sausage recipe
6. need German translation (3)
7. QUESTION: For Aussies
8. Mashed potato casserole - Angel food dessert (3)
9. TRIED-Re: Chili Relleno Casserole
10. Texas toast Chat (2)
11. Thanks for Pampered Chef Advise
12. Request: Mastercook info
13. Recipes: For Pizza
14. Libby Pumpkin Nut bread
15. Scalloped Pineapple
16. Stuffing, Dressing, Rice or Cornbread? (2)
17. REQUEST RED LOBSTER BISCUITS (2)
18. Red Lobster biscuits
19. REQUEST RED LOBSTER BISCUITS (fwd)
20. Request: leg of lamb accompaniments (3)
21. Tea and Hot Cross Buns if you're so inclined
22. TNT: need German translation
23. More gluten-free bread recipes
----------------------------------------------------------------------
Date: Wed, 26 Mar 1997 22:03:53 -0500
From: Janine Vandenberg <jvandenb@KENT.NET>
Subject: Chat: Fw: stalked by Martha Stewart!
Hi all...
Thoght you may want a laugh...
Janine
----------
> From: Amie Bell <AmieBell@AOL.COM>
> To: UPSNDOWNS@HOME.EASE.LSOFT.COM
> Subject: stalked by Martha Stewart!
> Date: March 24, 1997 12:09 AM
>
> The Top 15 Signs You're Being Stalked by Martha Stewart
>
>
> 15 Mysterious late-night phone calls: "I can't stop thinking about
> you... and that's a good thing!"
>
> 14 Contents of your curbside recycling tub stolen and replaced
> with juice can pencil holders and milk carton flower vases.
>
> 13 On her show she makes a gingerbread house that looks exactly
> like your split-level, right down to the fallen-over licorice
> downspout and the stuck half-open graham cracker garage door.
>
> 12 You get a threatening note made up of letters cut out of a
> magazine with pinking shears, and they're all the same size,
> the same font, and precisely lined up in razor-sharp rows.
>
> 11 Size 6 Bruno Magli imprints on all your doilies.
>
> 10 You find your pet bunny on the stove in an exquisite tarragon,
> rose petal & saffron demi-glace', with pecan-crusted hearts of
> palm and a delicate mint-fennel sauce.
>
> 9 The unmistakable aroma of potpourri follows you -- even after
> you leave the bathroom.
>
> 8 You discover that every napkin in the whole house has been folded
into
> a swan.
>
> 7 No matter *where* you eat, your place setting always includes
> an oyster fork.
>
> 6 Annoying crank phone calls begin with, "Hold, please, for
> Ms. Stewart."
>
> 5 Twice this week you've been the victim of a drive-by doilying.
>
> 4 That telltale lemon slice in the dog's water bowl.
>
> 3 The sharpened macaroni shells underfoot in the bathroom are
> stained to match the shower curtain.
>
> 2 You wake up in the hospital with a concussion and endive
> stuffing in every orifice.
>
> and the Number 1 Sign You're Being Stalked by Martha Stewart...
>
> 1 You awaken one morning with a glue gun pointed squarely at
> your temple.
------------------------------
Date: Wed, 26 Mar 1997 22:34:47 -0500
From: Janine Vandenberg <jvandenb@KENT.NET>
Subject: Other Kid Favourite was Re: Toad in the hole
Hi all...
All this talk of Toad in the Hole brought back memories....back when
broccoli were minature trees and carrot coins were were either gold coins
or mystical wheel depending on the day.....
Recipe: Kid Style Pizza
hamburger buns
tomato sauce
cheese slices (or grated cheese)
optional: green peppers, onions, pepparoni, chopped bacon, other pizza
toppings
The goal is to let each child build their own pizza in the manner they
choose (Mom's may have to hold their breath). Mom then pops the mini
pizza's into the over...leave the light on so the child can watch them
cook.
Lynne
We always called sausages wrapped in biscuits Pigs in a Blanket. My kids
used to really like these. I sliced a weiner down the middle and added a
piece of processed cheese, then wrapped them in store ready biscuit dough.
Molly...I have to agree with you. This is the way I make Toad in the Hole
For Toad in the hole: Use a glass turned upside down to cut a circle out of
a slice of bread. Butter the circle on both sides and the cut slice on one
side. Place the slice butter side down into heated fry pan and add an egg
to the center. Along side, add the buttered circle. Allow to cook until
the egg is set; check the circle...when browned flip over. Continue
cooking the slice until the egg is cooked but leave slightly runny. Place
the slice with the egg carefully on a plate; add the circle and a couple
slices of orange to garnish. The circle is for dipping in the egg. Kids
love it!
What I found about these types of recipes is that the kids really enjoyed
not only the recipe but the cooking. Goodness, I wish I could turn back
time to those days!!!!!!
----------
> From: Tomczech@aol.com
> To: smithsa@wvlc.wvnet.edu; EAT-L@LISTSERV.VT.EDU
> Subject: Re: Toad in the hole
> Date: March 24, 1997 8:15 PM
>
> Could these also be referring to Pigs in a Blanket??
>
> I've never cooked them, but seem to remember something like sausages
wrapped
> in pancakes (?), or biscuits and called Pigs in a Blanket.
>
> Lynne - New Orleans
------------------------------
Date: Wed, 25 Dec 1996 23:54:17 -0500
From: Patrick & Sarah Gruenwald <sitm@EKX.INFI.NET>
Subject: Re: Tart thingy-Cut N Seal ;)
Jude DaShiell wrote:
>
> The tart thing is called a sandwich press.
> On Tue, 25 Mar 1997 Annetastic@aol.com wrote:
> > 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!
Actually it is called a 3" Cut N Seal. And there is also a 4" Cut N
Seal. Originally used to make raviolis.
--
Sarah in Ky asks; Have you hugged your Stone today?
sitm@ekx.infi.net
http://www.ne.infi.net/~sitm
My server changed my web page address...please update your
bookmarks...:)
------------------------------
Date: Wed, 26 Mar 1997 23:41:10 -0800
From: Edd & Julie Sterchi <sterchi@WABASH.NET>
Subject: Picky-eating Toddlers!
Hi!
Like Wendy, I have two youngsters who really couldn't care less about
eating (unless it's chocolate chip cookies). They're 4 and 6 now, and I
sometimes despair of ever getting them to eat normally.
I know this sounds awful, but it is the absolute favorite of these two
rugrats. I threw this together in desperation one day when serving
what we call sanchos (something like soft-flour-shell tacos) to the rest
of the family.
"Brittany's Favorite Food" (that's how they "order" it)
For each:
1 flour tortilla (10", I think)
2 hot dogs
shredded cheddar cheese
Wrap tortilla in damp paper towels and nuke on high for 15 seconds to
make flexible. Place on plate. Lay two hot dogs side-by-side on
tortilla (like the minute hand on a clock pointing to 12!) Sprinkle
generously with the cheese. Fold bottom of tortilla up and the sides
over the hot dogs (like you'd wrap a baby in a blanket!) Nuke for 50-60
seconds on high to melt cheese. Serve to "Ooohs" and "Yumms!"
(Gag!!)
Julie :)
------------------------------
Date: Thu, 27 Mar 1997 04:58:12 -0500
From: Claudia Knowles <KnowlesCM7@AOL.COM>
Subject: Sausage recipe
Hi,
I made this for dinner tonight and the whole family loved it!! Even my picky
7 yr old ate it! It was one of those things I made up as I went along so feel
free to adjust whatever you want. I used a beef polish sausage and Clausens
sauerkraut. If you can't find Cavenders spice blend you could wing it :)
MMMMM----- Meal-Master Recipe via Home Cookin 1.3
Title: Sausage with Cabbage and Sauerkraut
Categories: Home Cookin,
Yield: 4
1 polish sausage
1/2 head cabbage
1/2 c sauerkraut
1/2 onion
1 cn (28 oz.) crushed tomatoes
about 10 little caraway
seeds
Cavenders Greek seasoning
to taste
olive oil
Shred the cabbage as you would for coleslaw and slice the onion
thin.
Saute in a little olive oil untill limp. Then in the same pan add
the tomatoes, sauerkraut and seasonings. Cut the sausage into
chunks and add to the pan.Stir it all together and let simmer
about 20 to 30 minutes. Adjust seasonings and serve over rice or
noodles.
MMMMM
------------------------------
Date: Thu, 27 Mar 1997 07:20:27 -0500
From: "Sharon L. Nardo" <snardo@ONRAMP.NET>
Subject: need German translation
I received a box of herbs and spices as a gift and all the names are in
German (I think). Can anyone help me with translations? Here are the
names:
Majoran, rosmarin, senfkorner, wacholder, orangenschalen, piment,
lorbeerblatter, gewurznelken, fichtennadeln, pfefferkorner, ingwer,
chillies, bohnenkraut, and thymian.
Thanks for any help. Sharon
------------------------------
Date: Thu, 27 Mar 1997 06:12:18 -0600
From: Diki Shamlian Gust <dikig@MCS.NET>
Subject: QUESTION: For Aussies
Do you have the equivalent of the US "Freezer paper", which
is a white medium weight paper, one side coated with a thin
plastic layer, and is it known by some other name?
------------------------------
Date: Thu, 27 Mar 1997 09:10:17 -0500
From: Lee Pollard <FRELEVA@AOL.COM>
Subject: Mashed potato casserole - Angel food dessert
Help again, please.
A friend (without a computer) has requested a recipe for a mashed
potato casserole -- (one ingredient she thinks is cream cheese). She also
saw
a recipe somewhere for a dessert that had angel food cake broken up into
pieces and a topping - she thought it was like pineapple, cherries, coconut,
and whipped cream,
but there could have been other ingredients too, and of course now she can't
remember where she saw the recipe.
When I told her I had planned my Easter dinner around recipes from this list,
she
begged me to request these two recipes for her.
So once again, we both thank you for your help.
H O P P Y E A S T E R !!!!!!!
------------------------------
Date: Thu, 27 Mar 1997 10:05:31 -0500
From: nancee <nancee@NEO.LRUN.COM>
Subject: Re: Mashed potato casserole - Angel food dessert
I think these may be what you're looking for. Enjoy!
* Exported from MasterCook *
Mashed Potato Casserole
Recipe By : Cooking Light, May 1994, page 133
Serving Size : 7 Preparation Time :0:04
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds baking potatoes -- cut into 1-inch
pieces
8 ounces nonfat process cream cheese product -- (1 package)
1 cup plain nonfat yogurt
1/2 teaspoon garlic powder
1/4 teaspoon salt
Vegetable cooking spray
2 tablespoons reduced-calorie margarine -- melted
1/2 teaspoon paprika
Place potato in a saucepan; add water to cover, and bring to a boil. Cover,
reduce heat, and simmer 20 minutes or until very tender; drain.
Combine potato, cream cheese, and next 3 ingredients in a bowl; beat at
medium speed of an electric mixer 2 minutes or until smooth.
Spoon into an 11 x 72-inch baking dish coated with cooking spray; drizzle
margarine over potato mixture. Sprinkle with paprika.
Bake, uncovered, at 350 degrees for 30 minutes. Yield: 7 servings (serving
size: 1 cup).
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Fruit and Angel Dessert
Recipe By : Better Homes and Gardens
Serving Size : 12 Preparation Time :0:00
Categories : Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large angel food cake (about 10 oz)
15 oz can crushed pineapple
12 oz container Cool Whip -- thawed
3 1/2 oz can flaked coconut -- toasted
6 oz jar maraschino cherries -- drained and chopped
Break cake into bite sized pieces (should have about 8 cups). Arrange half
of the cake pieces in the bottom of a 9x13-inch baking dish. Top with half
of the undrained pineapple and cherries. Spread half of the Cool Whip over
all, and top with half of the coconut. Repeat layers, ending with Cool Whip
and coconut. Cover and refrigerate overnight.
- - - - - - - - - - - - - - - - - -
------------------------------------
E-mail: nancee <nancee@neo.lrun.com>
Date: 3/27/97
Time: 10:02:08 AM
------------------------------------
------------------------------
Date: Thu, 27 Mar 1997 10:42:10 -0500
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: Re: need German translation
>I received a box of herbs and spices as a gift and all the names are in
>German (I think). Can anyone help me with translations? Here are the
>names:
>
>Majoran, rosmarin, senfkorner, wacholder, orangenschalen, piment,
>lorbeerblatter, gewurznelken, fichtennadeln, pfefferkorner, ingwer,
>chillies, bohnenkraut, and thymian.
>
>Thanks for any help. Sharon
>
Hi Sharon,
My boss teaches German so if you would like I can forward this to him.
Barb :)
psbarb@scifac.indstate.edu
------------------------------
Date: Thu, 27 Mar 1997 07:51:10 +0000
From: Catherine Samir <csamir@COMMUNITY.NET>
Subject: TRIED-Re: Chili Relleno Casserole
This was absolutely great! Easy and quick, and it tasted wonderful!
Catherine
> Chili Relleno Casserole
>
> 2 4-oz. cans whole green chilies
> 1 to 1 1/2 lbs. mild white cheddar cheese, grated
> 1/4 t. salt
> 1/4 t. white pepper
> 3 eggs
> 3 cups milk
> 1 cup Bisquick mix
>
> Drain chilies and remove seeds, Arrange chilies to cover a lightly-greased,
> 13 x 9 inch baking dish (I used smaller one). Cover chilies with grated
> cheese. In a medium-size bowl, beat eggs, then beat in milk. Add salt,
> pepper, then Bisquick mix gradually, beating constantly til smooth. Pour over
> cheese. Bake at 350 deg. for 30-40 minutes, or until top is lightly browned
> and knife inserted in center comes out clean.
>
> A friend of mine shared this recipe with me several months ago, I immediately
> misplaced it, and in the course of looking for something completely unrelated
> (naturally!), I found it! I tried it last night, and it was truly
> wonderful!!! I love chili rellenos, but found that all the preparation
> (stuffing, coating, deep frying) was way too much effort after a busy day at
> work; much easier to just order at a Mexican restaurant!! So this casserole
> really made me (and my family) full and happy!
> Enjoy!
> Cheryl
>
>
---------------------------------
World Shopping Mall & Directory
http://www.worldshopping.com
-Links in the Directory are Free-
---------------------------------
------------------------------
Date: Thu, 27 Mar 1997 08:21:52 PST8PDT
From: Carol Bowyer <BOWYERCL@LIBRARYSERVER.LIB.CSUS.EDU>
Subject: Re: need German translation
Sharon,
I inserted answers behind each herb or spice that I remembered the name
of. I lived (and cooked) in Germany for a bit over 3 years, many
years ago.
Carol
>From: PSBARB@scifac.indstate.edu
>Organization: Indiana State University
>Subject: Re: need German translation
I received a box of herbs and spices as a gift and all the names are in
>German (I think). Can anyone help me with translations? Here are the
>names:
>
Majoran, Majornam
rosmarin, Rosemary
senfkorner, Mustard Seed
wacholder,
orangenschalen, Dried Orange Peel
piment, Pimento or Red Pepper
>lorbeerblatter,
gewurznelken, Clove
fichtennadeln,
pfefferkorner, Peppercorn
ingwer,
chillies, Chili Pepper or Red Pepper maybe
bohnenkraut, Bohnen is "Bean" and this may be a spice to use in bean
soup or other bean dishes
and thymian. Thyme
>
>Thanks for any help. Sharon
carolb@csus.edu
------------------------------
Date: Thu, 27 Mar 1997 11:35:50 -0500
From: Melissa Ray <MRay622@AOL.COM>
Subject: Re: Texas toast Chat
We had it too outside of Buffalo which is Western NY not upstate but then
again neither it Long Island Upstate.
Melissa
------------------------------
Date: Thu, 27 Mar 1997 12:04:37 -0500
From: Yvonne Womack <Penchard@AOL.COM>
Subject: Thanks for Pampered Chef Advise
Hi All
Thanks to everyone who responded to my request for advise on Pampered Chef
products.
I received many, many responses and have developed quite a list of things
that I will be looking at.
I also received some advise on things to stay away from.
I appreciate all of your help very much. This really is a great list!
Yvonne in Milford, Mi
------------------------------
Date: Thu, 27 Mar 1997 11:41:38 -0500
From: Nancy Bruce <NLB44@AOL.COM>
Subject: Re: Mashed potato casserole - Angel food dessert
I've used this recipe many times and it's great..comes from a local fire
company cookbook
Snow Ball Cake
2 pkg. unflavored gelatin
1 cup sugar
1 15oz can crushed pineapple
Juice of 1 lemon
3 pkg. Dream Whip
1 angel food cake, baked (may be purchased)
Dissolve 2 packages of unflavored gelatin in 4 tablespoons cold water. Add 1
cup boiling water, 1 cup sugar, juice of lemon and 1 can crushed pineapple
with juice. Let jell slightly. Then add to it 2 packages of Dream Whip,
whipped well and stiff. Break up the Angel food cake in small chunks. Put
half of them into a 9 X 13 pan for the first layer of the dessert. Pour
over this half of the gelatin mixture. Add another layer of cake, then the
rest of the gelatin mixture. Frost with 1 package of Dream Whip. Sprinkle
with coconut, if desired.
------------------------------
Date: Thu, 27 Mar 1997 09:26:54 -0800
From: Charlotte Hemingway <hemingwy@TURBONET.COM>
Subject: Request: Mastercook info
I have been looking at the Mastercook program and don't know which one I
should get..........Mastercook or the Mastercook Light. Which version
is the latest? Can anyone help? Is the Mastercook software valuable and
do I really need it? What are the advantages to having it? I have been
off the list for a considerable time and just now getting back on.
Thanks in advance.
Charlotte
------------------------------
Date: Thu, 27 Mar 1997 11:39:12 -0600
From: "Anita A. Matejka" <matejka@BGA.COM>
Subject: Recipes: For Pizza
The cookbook "Mr. Food, Pizza 1-2-3" is a very good cookbook! It has some
terrific recipes for dinner and dessert pizzas. Plus, different ways to
make pizza crusts. Tomorrow, my husband and I plan to make a pizza which
will have cheese baked right in the crust. I will use the Spicy Chunky
Pizza Sauce which I doubled and froze half for future use. The Frozen Bread
Dough can be found in your supermarket but I've never purchased it myself
since I make my own.
* Exported from MasterCook Mac *
Frozen Bread Dough For Pizza Dough
Recipe By : Mr. Food, Pizza 1-2-3
Serving Size : 1 Preparation Time :0:00
Categories : Dessert/Dinner Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Frozen Bread Dough -- * see note
1 tsp olive oil
Using fingertips, spread dough to cover the bottom of a 12" pizza pan that
has been coated with cooking spray. Push dough up to the edge of the pan,
forming a rim. If dough is too sticky, dust with flour. With a fork, prick
the dough 15 times. Brush with oil. Follow directions according to pizza
sauce recipe.
- - - - - - - - - - - - - - - - - -
Per serving: 161 Calories; 6g Fat (30% calories from fat); 4g Protein; 24g
Carbohydrate; 0mg Cholesterol; 151mg Sodium
NOTES : Let dough thaw at room temperature about 1 1/2 hours.
_____
* Exported from MasterCook Mac *
No Time Homemade Pizza Sauce
Recipe By : Mr. Food, Pizza 1-2-3
Serving Size : 10 Preparation Time :0:00
Categories : Dessert/Dinner Pizza Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ozs tomato sauce
1 tsp oregano
1/2 tsp basil
1/2 tsp granulated sugar
1/4 tsp garlic powder
1/4 tsp onion powder
4 tsps tomato paste
In a medium bowl, combine tomato sauce, oregano, basil, sugar, garlic
powder, onion powder, and tomato paste. Mix until well blended. Spread
sauce evenly over a pizza dough or crust as directed in pizza recipe.
- - - - - - - - - - - - - - - - - -
Per serving: 17 Calories; less than one gram Fat (5% calories from fat); 1g
Protein; 4g Carbohydrate; 0mg Cholesterol; 275mg Sodium
NOTES : This doubles and freezes nicely. Yields: 2 cups.
_____
* Exported from MasterCook Mac *
Pizza Dough Variations
Recipe By : Mr. Food, Pizza 1-2-3
Serving Size : 1 Preparation Time :0:00
Categories : Dessert/Dinner Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cheese Dough:
3/4 c fat-free mozzarella cheese -- shredded
Cornmeal Dough:
1 c cornmeal
Crushed Red Pepper Dough:
1 1/2 tsps crushed red pepper
Garlic Dough:
2 tbsps garlic -- minced
Herb Dough:
1 tsp basil
1 tsp oregano
To create tasty dough variations, just follow the directions for
traditional pizza dough and add these extra ingredients as suggested:
Cheese Dough: Add cheese while kneading dough.
Cornmeal Dough: Replace 1 cup flour for cornmeal.
Crushed Red Pepper Dough: Add crushed red pepper to flour and salt mixture.
Garlic Dough: Add minced garlic to flour and salt mixture.
Herb Dough: Add basil and oregano to flour and salt mixture.
- - - - - - - - - - - - - - - - - -
Per serving: 675 Calories; 3g Fat (3% calories from fat); 41g Protein; 121g
Carbohydrate; 15mg Cholesterol; 673mg Sodium
_____
* Exported from MasterCook Mac *
Spicy Chunky Pizza Sauce
Recipe By : Mr. Food, Pizza 1-2-3
Serving Size : 10 Preparation Time :0:00
Categories : Dessert/Dinner Pizza Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
28 ozs crushed tomatoes
2 tbsps tomato paste
1 tsp garlic powder
1 tsp basil
1 tsp onion powder
1/2 tsp cayenne pepper
In a large saucepan, combine crushed tomatoes, tomato paste, garlic powder,
basil, onion powder, and cayenne pepper. Cook over low heat for 25 minutes,
or until sauce is thickened and the flavors have blended. Spread sauce
evenly over a pizza dough or crust as directed in pizza recipe.
- - - - - - - - - - - - - - - - - -
Per serving: 38 Calories; less than one gram Fat (1% calories from fat); 2g
Protein; 8g Carbohydrate; 0mg Cholesterol; 247mg Sodium
NOTES : Use immediately or let cool, then, store, tightly covered, in
refrigerator until ready to use. This doubles and freezes nicely.Yields: 2
1/2 cups.
_____
* Exported from MasterCook Mac *
Toppings for Pizza
Recipe By : Mr. Food, Pizza 1-2-3
Serving Size : 1 Preparation Time :0:00
Categories : Dessert/Dinner Pizza
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Extra Cheese:
1 c fat-free mozzarella cheese -- shredded
Pepperoni:
35 slices reduced fat turkey pepperoni
Fresh Bell Pepper:
1 med bell pepper -- cut into 1/4" strips
Fresh Mushrooms:
2 c mushrooms -- sliced
Onion:
1 lg onion
sliced thin and lightly sauteed
This list will take the guesswork out of making pizza. These amounts are a
guide for when you're using just one topping on a 12" or 14" pizza. If you
want to mix and match, cut down the amount of each topping. For example, if
you use two toppings, cut each one in half or, if you use four toppings,
use a quarter of the amount given for each.
- - - - - - - - - - - - - - - - - -
Per serving: 433 Calories; 9g Fat (19% calories from fat); 60g Protein; 28g
Carbohydrate; 102mg Cholesterol; 2036mg Sodium
_____
Anita A. Matejka
<matejka@bga.com>
______________________________________________________________________________
DO NOT include my name or e-mail address in any mailing lists or web sites
unless I explicitly make the request!
------------------------------
Date: Thu, 27 Mar 1997 12:46:45 -0500
From: Toni Office <Captiva4me@AOL.COM>
Subject: Libby Pumpkin Nut bread
Below is the recipe for Libby's Pumpkin Nut Bread that someone requested
this morning.
Toni
* Exported from MasterCook *
Pumpkin Nut Bread
Recipe By : Libby
Serving Size : 1 Preparation Time :0:00
Categories : Breads & Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 cups flour
3/4 cup quick or old-fashioned oats
2 teaspoons baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 3/4 cups solid pack pumpkin (15 or 16 oz. can)
1 1/2 cups sugar
1 1/2 cups brown sugar -- packed
1/2 cup water
1/2 cup vegetable oil
1/2 cup evaporated milk
1 cup walnuts -- chopped, optional
Combine flour, oats, baking soda, pumpkin pie spice, baking powder and
salt
in a large bowl. Beat eggs, pumpkin, sugars, water, oil and evaporated
milk
in a large mixer bowl on medium speed until combined. Beat flour
mixture
into pumpkin mixture on low speed until blended; stir in nuts. Spoon
into 2
greased 9" x 5" loaf pans.
Bake in preheated 350 oven for 65 to 70 minutes or until wooden pick
inserted
in center comes out clean. Cool in pans for 10 minutes; remove to wire
racks
to cool completely. Makes 2.
For mini loaves, pour into 6 greased 5 5/8" x 3 1/4" mini loaf pans.
Bake
for 40 to 45 minutes.
- - - - - - - - - - - - - - - - - -
------------------------------
Date: Thu, 27 Mar 1997 13:01:14 -0500
From: Barbara McNeill <PSBARB@SCIFAC.INDSTATE.EDU>
Subject: Scalloped Pineapple
Ok...here it is....I know it was posted before but several people have asked
me for this....
Scalloped Pineapple
1/2 cup butter
1 cup sugar
2 eggs
4 cups cubed bread
2 (1 lb.) cans pineapple chunks, drained
2 cups milk
Cream butter and sugar and add eggs. Beat well. Add pineapple, milk, and
bread and mix. Pour into buttered casserole 12 X 7. Refrigerate overnight.
Bake 350 degrees 1 1/2 to 2 hours uncovered. Serves 6 - 8.
psbarb@scifac.indstate.edu
------------------------------
Date: Thu, 27 Mar 1997 13:00:33 -0500
From: Leslie Duncan <duncan@VIANET.ON.CA>
Subject: Stuffing, Dressing, Rice or Cornbread?
I've searched my cookbooks and the web for a good
stuffing/dressing recipe using rice or cornbread.
I have to make turkey for Easter because my husband's
family refuses to eat ham or lamb.
Help please, thanks, Leslie.
------------------------------
Date: Thu, 27 Mar 1997 13:03:14 -0500
From: Molly Rood <rogue@DPLUS.NET>
Subject: Re: Texas toast Chat
My friend was from Long Island, I was from Binghamton... which is upstate. It was just very frustrating because she insisted there was no such thing as Texas Toast and that French toast was only made with Challah bread... but I do believe it is traditionally made with French bread :-) Of course I moved to NY from Texas when I was 14, about 13 years ago, so I am sure a lot more places serve it now. It's just something hard to find in grocery stores etc., so therefore hard to prove to a stubborn friend it exists :-0 Molly
-----Original Message-----
From: MRay622@aol.com [SMTP:MRay622@aol.com]
Sent: Thursday, March 27, 1997 11:36 AM
To: eat-l@listserv.vt.edu
Subject: Re: Texas toast Chat
We had it too outside of Buffalo which is Western NY not upstate but then
again neither it Long Island Upstate.
Melissa
------------------------------
Date: Thu, 27 Mar 1997 14:28:02 EST
From: malese <MBENNETT@UGA.CC.UGA.EDU>
Subject: REQUEST RED LOBSTER BISCUITS
Would someone please send me the copycat receipe for Red Lobster's
biscuits. I can't find mine and someone here at work wants to make
them this weekend.
Thanks loads.
------------------------------
Date: Thu, 27 Mar 1997 15:26:50 -0400
From: Betsey <waterman@VT.EDU>
Subject: Red Lobster biscuits
If someone can locate the recipe for the Red Lobster biscuits I'd like it
too! Thanks.
Elizabeth (Betsey) Waterman
Communication Studies Advising Office
Virginia Tech
19 Agnew Hall
Blacksburg, VA 24061-0311
Office Phone - 540-231-7942
waterman@vt.edu
------------------------------
Date: Thu, 27 Mar 1997 14:19:20 -0800
From: Jennie Paxton <jpaxton@SMLNET.SML.LIB.LA.US>
Subject: Re: Stuffing, Dressing, Rice or Cornbread?
On Thu, 27 Mar 1997, Leslie Duncan wrote:
> I've searched my cookbooks and the web for a good
> stuffing/dressing recipe using rice or cornbread.
> I have to make turkey for Easter because my husband's
> family refuses to eat ham or lamb.
>
> Help please, thanks, Leslie.
>
Here is the recipe I use for Cornbread dressing (which was my mother's).
I'm doing this from memory (so hopefully I won't goof up!!)
2 pans of cornbread (dried out -- I split mine open and "bake" in 200 degree
oven until dry -- my mother always makes her's a day
or two in advance and lets it get "stale.")
3-4 pieces of stale bread
chicken/turkey broth
butter or margarine
green onions
celery
sage
black pepper
1 egg
baking powder
salt
This isn't really accurate, but here goes:
Chop up about 2 bunches of green onions and 5-6 stalks of celery. Saute
in the butter in a large skillet until just tender. Add chicken broth.
The amount depends on how much dressing you are making. For an 8x11 inch
pan, I usually use 2-3 cans of broth (or better yet, the equivalent
amount of fresh broth). Simmer for about 15 minutes.
In a large bowl, crumble cornbread and bread pieces. Add sage and black
pepper and salt to taste. (I always add LOTS of both -- my mother always
said "Pepper it until you sneeze!") Stir in vegetable/broth mixure, a little
at a time until the consistency is "pretty soupy" (How my mother
describes it.) Be sure, though, if you don't use all of the broth, to
strain out and add all of the vegies. Add one egg and stir well and 1
teaspoon of baking powder. Put in your baking dish and bake at 350
degrees until set/done (again, this depends on how much you've got -- but
usually 45 minutes is long enough)
I know this is kind of jumbled -- but it sure does turn out well (or so
my better half says)
Jennie W. Paxton
jpaxton@smlnet.sml.lib.la.us
------------------------------
Date: Thu, 27 Mar 1997 15:37:33 EST
From: malese <MBENNETT@UGA.CC.UGA.EDU>
Subject: REQUEST RED LOBSTER BISCUITS (fwd)
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Organization: Indiana State University
Date: Thu, 27 Mar 1997 15:29:17 -0500
Subject: REQUEST RED LOBSTER BISCUITS
Priority: normal
X-mailer: Pegasus Mail/Mac v2.0.5
Message-ID: <A802049698E@scifac.indstate.edu>
>Would someone please send me the copycat receipe for Red Lobster's
>biscuits. I can't find mine and someone here at work wants to make
>them this weekend.
>
>Thanks loads.
>
Here you go....enjoy! :)
Barb
Red Lobster Cheese Biscuits
2 cups baking mix, such as "Original Bisquick"
1/2 cup lightly packed grated cheddar cheese
2/3 cup whole, low fat, or skim milk
1/2 stick (1/4 cup) butter or margarine
1/2 teaspoon garlic powder
Spoon baking mix into a cup to measure it. In a large bowl with wooden
spoon, toss together baking mix and cheese until well mixed. Add milk,
stirring until soft dough forms. Beat vigorously with spoon 30 seconds.
Drop dough by heaping tablespoonfuls onto ungreased baking sheet. Bake in
preheated 450-degree oven 8 to 10 minutes or until golden brown. Melt
butter. Stir in garlic powder. Brush over warm biscuits before removing
from baking sheet. Serve warm. Makes 10 to 12 biscuits.
psbarb@scifac.indstate.edu
------------------------------
Date: Thu, 27 Mar 1997 16:19:32 -0600
From: "Shirley A. Smith" <smithsa@WVLC.WVNET.EDU>
Subject: Request: leg of lamb accompaniments
Dear Readers,
Am fixing a leg of lamb (for the first time) for Easter. Can
anyone tell me what goes good with this type of meat? Does one make a
gravy? Does one make scalloped potatoes? What vegetables?
TIA
Shirley in Charleston
------------------------------
Date: Thu, 27 Mar 1997 16:53:01 -0500
From: Bill Spalding <billspa@ICANECT.NET>
Subject: Re: REQUEST RED LOBSTER BISCUITS
At 02:28 PM 3/27/97 EST, malese wrote:
>Would someone please send me the copycat receipe for Red Lobster's
>biscuits. I can't find mine and someone here at work wants to make
>them this weekend.
Here's two versions:
* Exported from MasterCook II *
Red Lobster Cheese Rolls (Small Recipe)
Recipe By : Red Lobster Restaurants, Inc.
Serving Size : 12 Preparation Time :0:00
Categories : Quick Breads Copycat
Bisquick
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Garlic Salt -- or powder
Parsley Flakes
Italian Seasonings
2 C Bisquick
1/2 C Cold Water -- scant cup
3 Oz Sharp Cheddar Cheese -- grated
1 Oz Butter -- OR margarine
My Notes: When the Red Lobster restaurant that we go to started serving
their cheese rolls, I managed to talk the manager out of this recipe. It's
been posted numerous times since 3/90 by me and by Elaine Radis and
others. The quantities I've given are as the manager gave me. Later, I cut
the ingredient quantities down to be more useable by the average family.
These do freeze, however, so it's worthwhile making the larger batch and
freezing the ones you do not plan to use immediately.
Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large
spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking,
(while hot) brush on melted butter or margarine mixed with garlic powder,
parsley flakes and Italian seasoning. (Amounts will vary by the size batch
you make, but a little goes a long way.) Serve hot. The RL manager's recipe
is for a large quantity, so you'll have to reduce the ingredient quantities
by the size batch you desire.
NOTE: this recipe has already been reduced.
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook II *
Red Lobster Cheese Biscuits
Recipe By :
Serving Size : 10 Preparation Time :0:20
Categories : Copycat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Milk
1/3 Cup Mayo
1 Tablespoon Sugar <<Or>>
3 Packages Sweet & Low
2 Cups Self-rising flour
1/4 Cup Kraft's American cheese -- grate
Liquid margarine
Garlic powder
Kraft American Cheese food
Combine milk, mayo, sugar and flour. Beat with mixer at high speed, not
quite 1 minute until smooth and completely combined. Remove beaters. Use
rubber spatula to streak the dough with 1/4c cheese food. Drop batter
equally between 10 paper-lined muffin wells. Drizzle top of each with 1
teaspoon liquid margarine and dust each with a little garlic powder plus 1
scant teaspoon additional cheese food.
Bake 350~ 25 to 30 minutes or until golden brown and tripled in size. Cool
in pan on racks for 30 minutes.
Add only enough flour so batter drops from spoon.
Source: Gloria Pitzer
- - - - - - - - - - - - - - - - - -
>From beautiful suburban West Palm Beach, FL
BillS. :)
------------------------------
Date: Thu, 27 Mar 1997 15:49:37 -0800
From: Jennie Paxton <jpaxton@SMLNET.SML.LIB.LA.US>
Subject: Re: Request: leg of lamb accompaniments
On Thu, 27 Mar 1997, Shirley A. Smith wrote:
> Dear Readers,
> Am fixing a leg of lamb (for the first time) for Easter. Can
> anyone tell me what goes good with this type of meat? Does one make a
> gravy? Does one make scalloped potatoes? What vegetables?
> TIA
> Shirley in Charleston
>
Growing up, this was our "traditional" Easter dinner:
Leg of lamb (which does make a _wonderful, flavorful_ gravy
Steamed asparagus, served, simply, with melted butter
Boiled, whole, baby new potatoes (red), with butter and parsley
dinner rolls
iced tea
Lamb has such a strong flavor, that the simple side dishes seem to
accompany it very well. My mother always said that this was the "Yankee
Easter dinner" that her family (from New England) always had, as opposed
to ham in the South.
I'm sorry I can't be of much help on how to cook the lamb. My mother
always does it. (The one time I attempted it, the first year I was
married, I didn't do such a great job, and my husband absolutely HATED
it. In fact, he will not eat it to this day -- my husband will usually eat
anything!). My sister has the same problem with her husband, who simply
will not tolerate the lamb. We were wondering just the other day if a
taste for lamb can be acquired, or if you have to grow up eating it to
like it, like we did.
I do recall chef Jacques Pepin saying that it is very important to trim the
lamb of almost of all its fat. This apparently "tones down" the strong
flavor and makes it more palatable for the "uninitiated."
Hope this helps! I envy you, since my family will NOT be having lamb
this Easter :(
Jennie W. Paxton
jpaxton@smlnet.sml.lib.la.us
------------------------------
Date: Thu, 27 Mar 1997 15:51:21 -0800
From: Jennie Paxton <jpaxton@SMLNET.SML.LIB.LA.US>
Subject: Re: Request: leg of lamb accompaniments
On Thu, 27 Mar 1997, Shirley A. Smith wrote:
> Dear Readers,
> Am fixing a leg of lamb (for the first time) for Easter. Can
> anyone tell me what goes good with this type of meat? Does one make a
> gravy? Does one make scalloped potatoes? What vegetables?
> TIA
> Shirley in Charleston
>
One addendum to my previous message:
Mint jelly is a MUST with leg of lamb. Yum, yum!
Jennie W. Paxton
jpaxton@smlnet.sml.lib.la.us
------------------------------
Date: Thu, 27 Mar 1997 17:15:12 EST
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Subject: Tea and Hot Cross Buns if you're so inclined
This is from another list but I thought eat-l might like it as well,
especially the hot cross bun history at the beginning ... - Felicia
----------------------------Original message----------------------------
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From: TEATIME --CMSNAMES
Resent-Date: Thu, 27 Mar 1997 16:28:18 -0500 (EST)
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Date: Thu, 27 Mar 1997 16:23:30 -0500 (EST)
Message-ID: <970327162329_671689242@emout07.mail.aol.com>
To: teatime-list@teatime.com
Subject: Tea and Hot Cross Buns if you're so inclined
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"The Hot Cross Bun is another development which probably originated as a type
of round bread, its origin being pagan rather than Christian. The shape was
important since originally the round was representative of the sun, and the
cross divided the circle into four sections, representing the four seasons.
Superstitious people had great faith in bread as a cure for diseases; toasted
bread steeped in cider was regarded as a certain cure for headaches and
colds, but the strongest medicine of all was bread baked on Good Friday.
Housewives in the West Country usually kept back one of the batch of loaves
baked on this day; it was suspended on a string from the ceiling and left
there as a protection against evil until the following Good Friday. It is
presumably from a perpetuation of this custom that the cross was put on the
bun, and the bun came to be associated with Good Friday."
from British Cookery/ed. by Lizzie Boyd
Hot Cross Buns
3 1/4 to 3 3/4 cups all-purpose flour
1 package Instant Dry Blend yeast
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup water
1/4 cup butter or margarine
1 egg
3/4 cup currants
2 Tablespoons grated lemon rind
Use below to brush on buns:
1 egg yolk
1 Tablespoon water
Oven 375 degrees. Makes 18 buns.
In large mixer bowl combine 1 1/2 cups flour, yeast, sugar, cinnamon, salt,
cloves, and nutmeg; mix well. In saucepan, heat milk, water and butter till
warm (120 to 130 degrees; butter does not need to melt). Add to flour
mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at
medium speed. By hand, stir in currants, lemon rind, and remaining flour to
make a soft dough. Knead on floured surface till smooth and elastic, 5 to 8
minutes. Place in greased bowl, turning to grease top. Cover; let rise in
warm place till double (takes about 1 hour). Punch down dough. Divide in
three parts. Divide each third into 6 pieces. Shape each into a smooth ball.
Place on greased cookie sheet, sides touching. Cover; let rise in warm place
till double (about 30 minutes). Combine egg yolk and water; brush buns. Bake
at 375 degrees for 10-12 minutes till golden. Remove; cool; frost.
Prepare frosting: Combine powdered sugar (1 cup) with vanilla (1/2 teaspoon)
and water (3-4 teaspoons) to make a thick frosting. It was traditionally
piped onto the buns in the form of a cross.
from The Red Star Centennial Bread Sampler cookbook
Note: Sometimes I play around with amounts of powdered sugar to get it thick
enough. I also sometimes use lemon juice instead of water and/or add lemon
extract as we like a lemony frosting.
Enjoy! I've just finished adding the frosting to our first batch. Thought I'd
share the tradition of Hot Cross Buns which I make every year about now,
though until I read the above bit from the British cookbook, I hadn't known
much about their origin. The odd combination of spices and lemon makes for a
wonderful flavor, and the aroma while baking is superb.
What tea to drink with them? My favorite tea to complement a Hot Cross Bun,
so far, is the spicy/peppery Yunnan Imperial. I also like a flowery First
Flush Darjeeling with them sometimes--haven't pinpointed yet which Darjeeling
is the definitive one. Needs to be a delicate one like a Castleton FF rather
than a more nutty Makaibari Second or Autumnal Flush though. The Makaibari
Silver Tips (Autumnal) isn't right somehow--the fruit flavor is too
pronounced...the tang of this one fights with the lemony flavor. Guess I'll
just have to eat another bun while I figure this out... :-)
Holly L. Hatfield-Busk
------------------------------
Date: Thu, 27 Mar 1997 17:28:26 -0500
From: "John M. Nardo" <jnardo@ONRAMP.NET>
Subject: Re: TNT: need German translation
Sharon L. Nardo wrote:
>
> I received a box of herbs and spices as a gift and all the names are in
> German (I think). Can anyone help me with translations? Here are the
> names:
>
> Majoran, rosmarin, senfkorner, wacholder, orangenschalen, piment,
> lorbeerblatter, gewurznelken, fichtennadeln, pfefferkorner, ingwer,
> chillies, bohnenkraut, and thymian.
>
> Thanks for any help. Sharon
Thanks to Elaine <PHftN@aol.com>, I've got the translations:
Marjoram, Rosemary, Mustard Seeds, Juniper Berries, Orange Peel,
Pimento, Bay Leaves, Cloves, Pine Needles, Pepper Corns, Ginger, Chili
Peppers, Savory, and Thyme.
Many thanks to all who offered help. Sharon
------------------------------
Date: Thu, 27 Mar 1997 18:03:17 -0800
From: "Elizabeth A. Post" <millefiore@FUSE.NET>
Subject: More gluten-free bread recipes
Hi, Kandis, and fellow listers,
Here are some more recipes for gluten-free breads made in the bread
machine. These recipes contain 3 cups of flour--the directions
recommend
halving the recipe if your machine has a 2-cup capacity. These recipe
come from a booklet "Breads--Gluten-free, of course!" from the Celiac
Sprue Support Group-Ohio Miami Valley Area. these two recipes *do*
contain non-fat dry milk powder, but your friend's husband *may* be able
to tolerate it--some people who are lactose-intolerant can tolerate
small
amounts of lactose, especially if that food is eaten with other foods,
ie., at a meal.
Fruit and Nut Bread (Stollen) *from Sandra Leonard, Fairborn, Ohio
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
1/2 cup sugar
1 1/3 cups non-fat dry milk powder (may be okay, even w/lactose intol.)
1/2 teaspoon salt
1 cup mixed dried fruit, cut into raisin size pieces
1/2 cup nuts, chopped small
3 1/2 teaspoons xanthan gum
1 package dry yeast
Wet Ingredients:
2 large eggs, beaten
1 3/4 cups warm water
1/4 cup butter, melted
- Mix dry ingredients very well in a bowl.
- Mix wet ingredients well in another bowl.
- Place dry and wet ingredients into your baking container as suggested
by bread machine manufacturer.
NOTE: If your bread machine has a designated time to add nuts and
fruits,
add fruit and nuts at this time.
------------------------------------------------------------------------- Rice Flour Bread *from Sandra Leonard, Fairborn, Ohio*
Dry Ingredients:
1 cup brown rice flour
2 cups white rice flour
3 1/2 teaspoons xanthan gum
1 1/3 cups non-fat dry milk powder
1/2 teaspoons salt
2 teaspoons sugar
1 package dry yeast
Wet Ingredients:
2 large eggs, beaten
1 3/4 cups warm water
1/4 cup butter, melted
- Mix dry ingredients very well.
- Mix wet ingredients well.
- Place dry and wet ingredients into your baking container as suggested
by bread machine manufacturer.
------------------------------
End of EAT-L Digest - 26 Mar 1997 to 27 Mar 1997 - Special issue
****************************************************************
|
