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From: eat-lf-errors@lists.best.com
Date: Tue, 1 Apr 1997 06:00:17 -0800 (PST)
Subject: Digest eat-lf.v097.n087
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-------------- BEGIN eat-lf.v097.n087 --------------
001 - cappieI@webtv.net - cybersandwich
002 - "Bethanne M. Van Horn" <b - RE: Egg coloring
003 - music_class@earthlink.net - Pizza Screen .. flour-covered thumbs up
004 - Aimee BUCCHINO <bucchino@ - Thanks
005 - Chris Woods <cmwoods@indi - Re: Raspberry/Strawberry/ sauce and glaze
006 - Chris Woods <cmwoods@indi - Re: Potato/Potatoe/Tomato/Tomatoe
007 - PATh <phannema@wizard.ucr - Pepper Registry
008 - HRMassey@aol.com - chicken arabiata?
009 - HRMassey@aol.com - Olive Garden Salad Dressing
010 - "Sharon L. Nardo" <snardo - [Fwd: Re: elf: chicken arabiata?]
--------------- MESSAGE eat-lf.v097.n087.1 ---------------
From: cappieI@webtv.net
Subject: cybersandwich
Date: Mon, 31 Mar 1997 08:03:23 -0500
MIME-Version: 1.0 (WebTV)
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Just a more calorie-free version of what I am battling!
Thanks for everyone's help!
cappieI@webtv.net
cappie in mass
--------------- MESSAGE eat-lf.v097.n087.2 ---------------
From: "Bethanne M. Van Horn" <beth@ibm350a.vitek.com>
Subject: RE: Egg coloring
Date: Mon, 31 Mar 1997 07:22:06 -0600 (CST)
MIME-Version: 1.0
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In-Reply-To: <199703300324.TAA26897@lists1.best.com>
Anita -
Did you use liquid food coloring or the more concentrated paste colors?
My liquid says use 1/2 a bottle so I didn't try it.
Thanks!
Beth
--------------- MESSAGE eat-lf.v097.n087.3 ---------------
From: music_class@earthlink.net (Katja)
Subject: Pizza Screen .. flour-covered thumbs up
Date: Mon, 31 Mar 1997 11:29:26 -0800
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<<I happened to see a chef yesterday on the Today Show who made pizza on a
round wire mesh pizza pan. He put the mesh pan on top of the pizza
stone, and said that this method produces excellent results without any
mess. Would anyone know of a mail order source that sells these mesh
pans? Do any of you own one? How do you like it?>>
I have one .. it's called a pizza screen. It works GREAT and I just picked
up the idea of putting it on a pizza stone from this or another list in the
last week. Hmmm .. wonder if that chef on "Today" read what I read .. LOL
:). I don't know about mail order .. got mine at Smart & Final (I'm in Los
Angeles) which carries restaurant sized "stuff" and is open to the public.
They're inexpensive .. around $5. for 12" size and they come smaller and
larger. I use it for many forms of dough baking and highly recommend it
for crispiness and ease of taking in and out of the oven.
Katja AKA The Gadget Queen
--------------- MESSAGE eat-lf.v097.n087.4 ---------------
From: Aimee BUCCHINO <bucchino@polaris.acast.nova.edu>
Subject: Thanks
Date: Mon, 31 Mar 1997 18:01:10 -0500 (EST)
MIME-Version: 1.0
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I just wanted to thank everyone who sent salsa recipes. I appreciate them
as does mom.
Thanks again
aimee
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|_|_|_|_|_|_|_Aimee Bucchino bucchino@polaris.ncs.nova.edu|_|_|_|_|_|_|_|
--------------- MESSAGE eat-lf.v097.n087.5 ---------------
From: Chris Woods <cmwoods@indiana.edu>
Subject: Re: Raspberry/Strawberry/ sauce and glaze
Date: Mon, 31 Mar 1997 18:17:31 -0500 (EST)
MIME-Version: 1.0
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In-Reply-To: <199703290340.TAA12037@lists1.best.com>
Reggie,
I have been gone to Florida on spring break and then swamped with girls
sport's activities so I am really behind-but, I wanted you to know that I
use both of these recipes every year. I have 2 strawberry patches and a
big raspberry patch and we use the raspberry sauce over frozen yogurt all
the time and I love the strawberry glaze too.
So go ahead and try them-they are both good.
Chris in Indiana
On Fri, 28 Mar 1997, Reggie Dwork wrote:
> I have not tried either of these yet but they are on my list of want to try
> so maybe by the year 2000 it will happen. If you try them before I do
> please let me know how they turned out.
>
> This shows as 1 serving but depending on what you used it to top it will
> serve many more then 1. It is ff at 1 serving. I didn't add the counts in
> because I didn't know how many real servings to enter in.
>
> * Exported from MasterCook *
>
> Raspberry Sauce
>
>
> Strawberry Glaze
--------------- MESSAGE eat-lf.v097.n087.6 ---------------
From: Chris Woods <cmwoods@indiana.edu>
Subject: Re: Potato/Potatoe/Tomato/Tomatoe
Date: Mon, 31 Mar 1997 18:44:19 -0500 (EST)
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In-Reply-To: <199703302134.NAA09914@lists1.best.com>
Vince,
That's Dan Quayle-thank you very much:-) You say potato-I say potatoe-you
say tomato-I say tomatoe:-))
Chris in Southern INdiana
P.S. Happy Belated Easter to all of you and I want you to know that when
I went to Florida over spring break last week I only fell of my diet once
and that was when I was dragged into a French Pastry Shop (kicking and
screaming of course:-)) I indulged myself in one delicious tiny lemon
tart-about 3 inches across and a tiny meringue cookie that melted in my
mouth so fast it couldn't have had any calories:-)
Naomi
> I really hate to see politics come into this list, but you must be
> a Republican. Dan Quale appreciates it, I'm sure :-).
> Vince
--------------- MESSAGE eat-lf.v097.n087.7 ---------------
From: PATh <phannema@wizard.ucr.edu>
Subject: Pepper Registry
Date: Mon, 31 Mar 1997 20:13:19 -0800
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I see that veggie life has a list of peppers and their "heat"
http://www.egw.com/VLcurrent/spicy01.htm
I know it's been a while since the request,
but you might want to mark this page for reference.
--------------- MESSAGE eat-lf.v097.n087.8 ---------------
From: HRMassey@aol.com
Subject: chicken arabiata?
Date: Mon, 31 Mar 1997 23:27:07 -0500 (EST)
My husband has informed me that he would like to have chicken arabiata for
his birthday. I have looked everywhere for the recipe, but to no avail.
Does anyone have this recipe? My only alternative is to get take out from
our local Italian restaurant!
I found this recipe on the SeniorNet message boards. I haven't had a chance
to try them, but I absolutely love Olive Garden's Breadsticks. I also
received their Italian Dressing, but it is extremely high in fat. I will
post it if/when I can make it low fat.
Lori
* Exported from MasterCook *
Olive Garden Breadsticks
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 Loaf unfrozen bread -- thaw in
- greased bowl at room temp
Pam
Garlic powder
Dry oregano leaf -- rub to a
- dust between fingers
When dough is soft enough to knead, spray your fingers with Pam or oil and
knead just until you can shape into cigar-sized pieces (about 8 to 10). Place
these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until
doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly
spray top of each and then dust with garlic powder and oregano.
Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on
rack to serve within a day or two. Source: Gloria Pitzer.
- - - - - - - - - - - - - - - - - -
--------------- MESSAGE eat-lf.v097.n087.9 ---------------
From: HRMassey@aol.com
Subject: Olive Garden Salad Dressing
Date: Mon, 31 Mar 1997 23:40:41 -0500 (EST)
I attempted to lower the fat in this recipe. If you use the low fat or fat
free ingredients and omit the oil, it should meet lf criteria. I have not
tried this recipe yet, but plan to (omitting the oil) this week along with
the breadstick recipe also posted. If anyone tries it and has any
suggestions, please let me know. Enjoy! (This was also found on the
SeniorNet message boards)
* Exported from MasterCook *
Olive Garden Salad Dressing
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----WALDINE VAN GEFFEN VGHC42A-----
1 1/2 C Bottled Italian dressing -- low fat or fat free
2 Tbsp parmesan cheese, low fat or fat free -- grated
2 Tbsp Sugar or equivalent in -- Equal
1 Lg Raw egg -- or egg beaters
- equal to 1 egg -- or
2 Tbsp Fat free mayonnaise
1/8 cup olive oil
Blend all but oil in blender on high speed 1/2 minute or until smooth. Pour
this mixture into the top of a double boiler and add 1/8 c oil. Stir gently
with a whisk over gently boiling water until it begins to thicken and egg is
completely cooked. Chill several hours or overnight before using. If the
dressing is too thick, add more Italian dressing as needed. Mix together
equal amounts of fresh spinach, iceberg and romaine lettuce. Allow 2 C for
each salad. Moisten leaves in dressing, do not saturate; let stand 5 minutes.
Add onion rings, radish, etc. Source: Gloria Pitzer
- - - - - - - - - - - - - - - - - -
NOTES : recipe originally called for regular italian dressing, parmesan
cheese, mayonnaise, and 1/4 cup oil. Recipe might even turn out good if you
eliminate the oil.
--------------- MESSAGE eat-lf.v097.n087.10 ---------------
From: "Sharon L. Nardo" <snardo@onramp.net>
Subject: [Fwd: Re: elf: chicken arabiata?]
Date: Tue, 01 Apr 1997 00:52:31 -0500
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Message-ID: <3340A216.6BFE@onramp.net>
Date: Tue, 01 Apr 1997 00:50:14 -0500
From: "Sharon L. Nardo" <snardo@onramp.net>
Reply-To: snardo@onramp.net
X-Mailer: Mozilla 3.0 (Win95; I)
MIME-Version: 1.0
To: HRMassey@aol.com
Subject: Re: elf: chicken arabiata?
References: <199704010428.UAA22735@lists1.best.com>
Content-Type: text/plain; charset=us-ascii
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Perhaps you could add some chicken to this recipe.
HRMassey@aol.com wrote:
>
> My husband has informed me that he would like to have chicken arabiata for
> his birthday. I have looked everywhere for the recipe, but to no avail.
> Does anyone have this recipe? My only alternative is to get take out from
> our local Italian restaurant!
>
* Exported from MasterCook *
Penne Arabiata
Recipe By : Sue Parker <parker30@lava.net>
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
1 slice bacon -- or 2 Tbsp. olive oil
1/2 large onion -- chopped coarsely
3 cloves garlic
1 serrano chili peppers -- (1 to 2)
or 1 tsp. oriental hot chili paste -- optional
8 ounces Italian tomatoes -- or 1-8 oz can tomato
sauce (not paste)
Cut bacon into 1 inch pieces. Saute. Add garlic and onion to the
bacon (or olive oil if using that) and saute lightly. Dice the Roma
tomatoes (or open the can of sauce!) and add to the sauteed onions and
garlic. Also add the hot peppers/sauce at this time. Turn heat to
low. Simmer the tomatoes until the sauce is nicely thickened. With
fresh tomatoes this could take a half hour. Add salt to taste.
Cook the dried pasta in boiling water until done. Drain.
Serve immediately placing a few tablespoons of sauce on top of the
pasta. This isn't Ragu or Prego, so don't pour it on too thickly. In
this case, less is better.
Note: the sauce is especially tasty if it can be made several
hours ahead. The flavors develop better. Also, the bacon really is
essential to this dish. It adds an interesting taste dimension that the
olive oil doesn't have. It adds a smoky dimension to it; it is really
indescribable.
It is very tasty without the hot peppers also. We usually add the
peppers at the table rather than in the cooking.
Posted by: Sue Parker <parker30@lava.net>
Posted to: Knitlist Gifts 1995 - Recipes
<http://freenet.msp.mn.us/people/campbell/knit/rec.html>
- - - - - - - - - - - - - - - - - -
NOTES : Serves 2-3 Approx.
4 cups penne pasta (mastaciolli or other dry pasta would be fine)
--------------- END eat-lf.v097.n087 ---------------
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