Cooks Corner Chalk Board - 1996


------------------ Tue May 28 16:07:25 CST 1996 --------------------------

Jan sent the following: Recipe

This is Elaine's recipe for easy:

1 Can opener
1 can (your choice)
1 pot
Open can, pour in pot, heat and eat!
This is all I could get since I'm here at work. I'll get something to put up here tonight that has a little more pizazz!

Jan

------------------ Tue May 28 17:57:21 CST 1996 --------------------------

Paul Peevyhouse sent the following: Recipe

If you're a chocolate lover like me - then you'll go head-over-heels on this!

CHOCOLATE GRAVY
  3 tbsp.cocoa
  1 cup sugar
  2 cups milk

Mix cocoa, sugar and flour in skillet
Stir in milk
Cook on medium heat, stirring until it thickens (about 8 minutes)
Serve over homemade bisquits or anything else! 

------------------ Tue May 28 19:36:10 CST 1996 --------------------------

Paul Peevyhouse sent the following: Recipe

Paul Peevyhouse's Potato Soup

Soup	4	Approxmiate 35 minutes	
4 medium potatoes , cubed	
1 qt. water	
1 tsp. salt	
1/4 tsp. pepper	
2 tbsp. fried meat grease	
4 slices bacon , fried & crumbled	
Cook potatoes in boiling water for 15 minutes .	
Add , salt , pepper , crumbled bacon , and meat grease .	
Cook 10 minutes longer .	
Remove from heat .	
Mash potatoes lightly with a fork .	
Serve in bowls !	
The best way I found to crumble the bacon is to cool it in the 
freezer, then put it in the food processer, then-preso !  
; CRUMBLED BACON !! ( bacon bits ) . You can leave out the 
crumbled bacon , and sprinkle on top of the soup when served.

------------------ Tue May 28 20:04:50 CST 1996 --------------------------

Dan Pinkerton sent the following: Comment

Paul, Will definitely copy that one dowen! Love Potato soup!

------------------ Tue May 28 20:07:03 CST 1996 --------------------------

sissi sent the following: Earthquake Cake!! Recipe

Mix 1 cup coconut and 1 cup pecans---
put them on the bottom of an ungreased pan.     
Mix a box of Swiss Chocolate Cake Mix as directed on the box.....
pour on top of the coconut and pecans.   
Melt 1 stick of butter.....
add 1 box powdered sugar and 8 oz. Philadelphia Cream Cheese.
Blot all over the top of your mixture.     

Bake at 350 for 45 minutes and you will have a very funny looking, 
yet great tasting cake!!  Honestly.....it's one of the
best I've ever put in my mouth!

------------------ Tue May 28 20:28:16 CST 1996 --------------------------

Jan submitted: Miscellaneous Comment

Wow! Looks like we already have a few great cooks out there! 
Larry asked me to mention the form has changed slightly and 
the comments area will come out exactly like you type it. 
For example, I was typing all one line and was immediately 
reprimanded, so remember to hit return in here!!  
This way our recipes will come out looking neat and clean 
like they do in cookbooks.  I asked for it, but I didn't know 
it was fixed already.
Back to the great cooks...Great job!

------------------ Tue May 28 20:38:49 CST 1996 --------------------------

Jan submitted: Quick & Easy Recipe

Someone asked for quick and easy. Believe it or not, I use a
crock pot for quick and easy.

Chicken and Mushrooms:

6 Chicken breasts (boned and skinned)
1 can cream of mushroom soup
1/2 can water
1 large can mushrooms
Salt and pepper to taste

1. Place chicken breast on bottom of crock pot, 
   add salt and pepper
2. Pour soup over chicken breasts 
3. Add water
4. Lay mushrooms (drained) on top
5. Cook on low 8 - 10 hours

When you get home make your favorite kind of rice (I prefer
Uncle Ben's converted rice).  Serve Chicken with Mushrooms
over rice. If desired serve a side salad.

------------------ Wed May 29 21:03:34 CST 1996 --------------------------

Jan submitted: Dessert, snacks Recipe

Million Dollar Pie

1 9oz container Cool Whip - frozen
1 can Eagle Brand ondensed milk
1/3 cup Real Lemon
1 8oz can crushed pineapple
1/3 cup shredded coconut
3/4 cup chopped pecans
2 graham cracker pie crusts

Mix all ingredients together (except pie crusts),
pour into pie crusts and sprinkle with additional
chopped pecans.  Keep refrigerated.

------------------ Tue Jun 4 16:40:44 CST 1996-----------------------

Jan Smith submitted: Main Course Question

Does anybody have a recipe for Chicken and Dressing?
I really enjoyed the different ones I've tried at Church
suppers, but no one really knows how to tell me what's
really in it.....  Does anyone have one they can write 
down for me?  I need one with cornbread and one with
white bread

Thanks,

Jan

------------------ Wed Jun 5 14:43:02 CST 1996---------------------

Jan Smith submitted: Main Course Reply

Paul,

Thanks so much!! Your recipe sounds 
delicious and I'm going to try it this weekend!!!  

Jan

------------------ Wed Jun 5 19:44:50 CST 1996---------------------

Paul submitted: Main Course Recipe

(This one you can read better!)

                    CHICKEN & DRESSING

1 stewing chicken, 3lb. or more
6 cups water
1 tsp.salt
3 tbsp. butter or margarine
1 cup chopped celery
1 cup chopped onions
6 cups corn bread crumbs
4 cups stale bread crumbs
4 cups hot chicken broth, or enough to make mushy mixture
4 eggs, beaten
1/2 tsp.black pepper
1/4 tsp. cayenne pepper
1 tsp. salt, or to taste
1 tsp. sage

 Wash chicken. Place in large pot. 
Add water and 1 tsp.salt.Bring to boil.
Cover pot and turn heat down. Cook 1 hour, 
adding more water if needed while chicken is cooking. 
Remove from broth to cool. Make dressing.
Melt butter in skillet. Add celery and onions.
Cook until tender. Put crumbs in large mixing.
Add ckicken broth to make mixture like mush.
Stir in celery, onions, eggs, and seasonings.
Taste to see if more is needed. 
Pour into a 13-by-9-inch baking pan.
Remove bones and skin from chicken.
Place on top of dressing. Cover with foil.
Bake in 400-degree oven for 45 minutes.
Serves 12.

                         GIBLET GRAVY

neck, gizzard, and liver of fowl
1 qt. water
1/3 cup self-rising flour
1 cup cold water
1 tsp.salt, or to taste
1/8 tsp.pepper
2 tsp.dried onion flakes
2 boiled eggs, peeled

Cook giblets in large saucepan with 1 qt. water for about
 1 hour, until tender. Remove from broth and dice, pulling
 meat from neck bone. Add more water, if needed, to make 4
 cups broth. Return giblets to broth. Blend flour with 1
 cup water until smooth. Add to broth. Stir in salt, pepper,
 and onion flakes. Grate boiled eggs into broth. Cook 15 
 minutes longer.  
Good spooned over dressing!

------------------ Tue Jun 11 05:23:44 CST 1996 --------------------

Paul submitted: Miscellaneous Question

Am I the only Male Cook out here?

------------------ Tue Jun 11 07:23:44 CST 1996 --------------------

Larry Smith submitted: Miscellaneous

Paul, no, but I think you are the only one "brave" enough 
to come forward so far.  Maybe some of the rest of us will
"loosen" up here and pitch in soon....

------------------ Tue Jun 11 14:22:29 CST 1996 --------------------

Paul Peevyhouse submitted: Soups & Salads Question

Are there any Hungarians out there that have the recipe for "Strawberry 
Soup"? I think this is a popular summertime soup in Hungary.( The one 
that more than 4,000 contacted salmonella from ) It sounds good, and 
I think I might want to try it! (the soup)  

------------------ Fri Jun 14 11:11:52 CST 1996 --------------------

Susan Tolene submitted: Soups & Salads Recipe

MMMMM----- Recipe via  Meal-Master (tm) v8.01
 
      Title: REFRESHING STRAWBERRY SOUP
 Categories: Soups, Low-fat, Low-cholest
      Yield: 4 servings
 
      2 c  Strawberries, cold                  4 t  Sugar
      1 c  Low-fat buttermilk                       Mint leaves (opt)
 
  In food processor, blend all ingredients. Serve immediately or chill
  in refrigerator. Garnish with mint leaves.
  
  Variations: Substitute raspberries, cantaloupe, honey dew melon, or
  nectarine for strawberries.
  
  Nutritional content per serving: 63 calories, 12 grams carbohydrates,
  1 gram fat, 3 grams protein, 2 grams dietary fiber, 65 milligrams
  sodium, 2 milligrams cholesterol.
 
MMMMM
 
MMMMM----- Recipe via  Meal-Master (tm) v8.01
 
      Title: STRAWBERRY SOUP
 Categories: Soups/stews, Desserts, Fruits
      Yield: 4 servings
 
      1 c  Plain Yogurt                        2 tb Orange juice
      1 c  Sliced fresh Strawberries           1 tb Honey
 
  GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food
  processor fitted with steel blade, blend ingredients. Serve chilled.
  Add garnish to each serving. VARIATIONS: - substitute white or red
  grape juice for orange juice
 
MMMMM

------------------ Fri Jun 14 18:56:17 CST 1996 --------------------

Paul Peevyhouse submitted: Miscellaneous Reply

Thanks Susan!
    The Stawberry Soup sounds GREAT!!! I'll give it a try soon!

------------------ Sat Jun 15 10:43:14 CST 1996 --------------------

Susan Tolene submitted: Miscellaneous Reply

You are welcome Paul.  I have a large recipe database
 and I'm ALWAYS glad to share a recipe.

Sue

------------------ Mon Jun 17 18:55:35 CST 1996 --------------------

Brenda Bowman submitted: Main Course Recipe

                            Lasagne
1 10-oz. package lasagne noodles
4 oz. olive oil
16 oz. ricotta cheese
8 oz. mozzarella cheese
1 cup Parmesan cheese

Cook noodles for 20 minutes in water to which olive oil
has been added. Drain. In casserole, make 3 layers
each of noodles, ricotta, mozzarella, Marinara sauce 
and Parmesan cheese.  Bake uncovered at 325 
degrees for 30 minutes.

                      Marinara Sauce
 
1 medium onion, minced
2 cloves garlic, minced
2 tablespoons olive oil
1 pound ground beef
1 1-pound,12-ounce can
tomatoes, cut up
1- 6- ounce can tomato paste
2 cups water
1/8 teaspoon red pepper
1 teaspoon sugar
1/8 teaspoon basil
1 bay leaf
1/2 cup red wine
1 teaspoon oregano
1 1-1/2 ounce package spaghetti
sauce mix

For sauce, saute onions and garlic in oil until tender.  
Add meat and brown.  Add remaining ingredients.  
Simmer for 1 and 1/2 hours. Remove bay leaf.

This takes some time but it is well worth the time.

------------------ Mon Jun 17 20:45:14 CST 1996 --------------------

Mexican Casserole submitted: Main Course Recipe

Ingredients:

        One package of large flour tortillia shells.
        One can of diced rotel
        One can of refired beans
        one pound of ground chuck
        3/4 pound of mild cheddar cheese
        3/4 pound of monterey jack cheese
        

1.) Use Butter or oil to coat the casserole dish to prevent sticking.
2.)Then cut the flour tortilla shells in half 
3.) Line the bottom of the dish with two shells.
4.) Spread a thin layer of refried beans onto the first layer 
	of tortilla shells .
5.) Cover the beans with another layer of tortilla shells.
6.)  Brown ground chuck with a taco seasoning and a can of rotel.
7.) drain grease and excess fluid off.
8.) spread meat out evenly on the second layer.
9.) place a third layer of tortillia shells on top of the meat.
10.) dice both types of cheese as fine as possible
11.) spread both cheeses onto the final layer. Make sure to blend 
       the cheese, so that when it melts it will run together.

Put in the Oven or Microwave until the cheese melts.
Let it stand for about 5 minutes before serving.


------------------ Wed Jun 19 09:10:38 CST 1996 --------------------

Susan Tolene submitted: Miscellaneous Comment

To the Recipe Collectors here in Cyberspace:

Might I suggest that you all take advantage of some of the
 interesting shareware programs that are out there for collecting
 and uploading recipe files?  I know that there is a
 mealmaster " wanna be"  program available at
 http://www.shareware.com  (there are some
 interesting preschool/school-age kids programs in there too)
And I have a couple shareware recipe programs I could put
into a .zip file for you also.  It is lots easier to push a
couple buttons to upload and download a file rather than to
 sit here and have to type in the recipes you want to share...
 For those of you who aren't familiar with shareware, you
 download and introductory version the software and try it
 out and if you like it and want  to continue using it then you
 have the option of purchasing the full program.

Anyway, just a thought....
 

------------------ Sun Jun 23 08:04:18 CST 1996 --------------------

Nancy Bell submitted: Dessert, snacks Recipe

Does anyone know the recipe for the peach cobbler, like
the one that was made at " Momma's " in Newbern? 
This was  made using bread.  It sure was good and
 I would like to have a recipe if anyone know it.

------------------ Wed Jun 26 09:48:04 CST 1996 --------------------

Zubrovka submitted: Miscellaneous Comment

My clever little wife found this advertised in SOUTHERN LIVING
magazine and had me access it.  Lots and Lots of scrumptous
recipes. (using their spices, of course)
http://www.mccormick.com
epicuriclly yours,
Zubrovka

------------------ Wed Jun 26 17:48:55 CST 1996 --------------------

Sissi submitted: Main Course Recipe

Simply Divine Lasagne!
What you'll need:  Lasagne Noodles, of course!
                   about 2 pounds of ground beef
                   1/2 onion ( I love the purple variety! )
                   2 cans of Tomato Sauce (get the good stuff)
                   Large container of Small Curd Cottage cheese
                   Lots of Motzarella cheese!  (I use 1 1/2 lbs!)
                   Huge baking pan (you'll need it!)

Boil noodles as directed....while they are boiling, brown the
ground beef & onions.  Drain beef, then add the Tomato Sauce
and let simmer.  Pour 1/2 of the meat mixture into your huge
pan, then put a layer of noodles (Hey...don't forget to drain
those noodles first!)  Spoon and spread 1/2 the cottage cheese
all over the top.  Then, half the motzarella (yeah, I spelled
it wrong!)  cheese.  Then repeat the above steps.  Bake till
it's a nice glowing brownish looking color!  Till later!

------------------ Tue Jul 2 18:24:35 1996 --------------------------

Mary Myers submitted: Main Course Recipe

This is a variation on the Chicken & Cornbread recipe.  It  
is easy  to prepare and tastes good too.  The recipe is in 
two parts, one for the chicken base and one for the cornbread. 
I have listed the ingredients separately.

Pre-heat oven to 450 degrees  Cooking time: 30-35 min.
Serves 6

4 large chicken breasts
2 Tbsp. margarine, melted
1/4 cup chopped onion
1 can cream of celery soup
1 can cream of chicken soup
1 stick margarine

Boil chicken till done,  debone, and chop.
Place chicken in a 9x9 inch square Pyrex dish.
Pour soups over chicken.
Cook onion in 2 Tbsp. margarine and place over soups.
Slice stick of margarine into pats and place over soups.

Cornbread Mixture:
1 cup self-rising corn meal,
1 egg
1 cup buttermilk

Mix ingredients and pour over margarine pats.
Place in pre-heated oven at 450 degrees.
Cook till cornbread is lightly browned, about 30-35 minutes.
Let cool slightly and cut into squares.

For other variations use a whole chicken instead of just the 
breasts, or change the soups.  Just remember to use cream 
soups.  I have used cream of chicken and broccoli and it 
worked very well.  Of course I just had to throw in some 
real broccoli too.  And carrots are good in the recipe too.

------------------ Thu Jul 4 01:33:09 1996 --------------------------

jett submitted: Main Course Recipe

email the jett jbrewer@ecsis.net for a perfect kabob sorry 
thats all you get for now

------------------ Fri Jul 5 11:39:19 1996 --------------------------

sissi submitted: Side Dishes Recipe

Brocolli Cassarole

2 cups Minute Rice (prepare according to package directions)
1 stick of butter
1 whole onion
2 cans Cream of Mushroom Soup
3/4 block of Hot Mexican OR Jalepino' Cheese (small block!)
about 1/2 bag of Chopped Frozen Brocolli (the larger size)

Saute' your onions in the butter.  Prepare the rice and the
brocolli according to package directions.  When onions are
pretty well mushy and slightly browned, add the cheese and
stir till melted.  Add the 2 cans of soup and 1 can of water.\
Stir well.  Mix all the ingredients together in a baking 
dish and cook at around 350 till brown.  Yummy!

------------------ Tue Jul 9 10:02:58 1996 --------------------------

Paul S. Peevyhouse submitted: Quick & Easy Recipe

{Nancy- Here is the one with the flour! Sorry I left it out on 
the other!} If you're a chocolate lover like me - then you'll go 
head-over-heels on this! 


CHOCOLATE GRAVY
  3 tbsp.cocoa
  2 tbsp. flour
  1 cup sugar
  2 cups milk

Mix cocoa, sugar and flour in skillet
Stir in milk
Cook on medium heat, stirring until it thickens (about 8 minutes)
Serve over homemade bisquits or anything else! 

------------------ Tue Jul 9 10:16:26 1996 --------------------------

Paul S. Peevyhouse submitted: Side Dishes Recipe

Here is another one of my favorites!

  1 large cucumber
  1 large onion
  1 tsp. salt
  1 cup white vinegar
  1/4 tsp. black pepper, or for a little more kick,
        substitute black pepper for crushed red pepper

Peel and slice cucumber and onion. Sprinkle with salt. 
Pour vinegar over all.  Cover and refrigerate several 
hours or overnight. Drain. Place on serving dish and 
sprinkle with pepper.
Serves 8 to 10

( I usually don't drain them if I'm the only one pigging 
out on them! I like the extra "juice"!)

------------------ Tue Jul 9 23:28:55 1996 --------------------------

JETT submitted: Miscellaneous Comment

IF YOU WATCH SOME OF THE COOKING SHOWS IT WILL GIVE YOU 
SOME IDEAS SOMETIMES ITS NOT BEST TO FOLLOW A RECIPE TO 
THE LETTER FOR INSTANCE IF YOU LIKE SALT MORE THAN THE 
AVERAGE PERSON THEN ADD MORE SALT LEARN TO COOK TO YOUR 
TASTE MOST WILL FALL IN BEHIND  YOU WILL NEVER PLEASE 
EVERYONE UNLESS YOU COOK MEDIUM OKRA  USE RECIPES AS A 
BASIS NOT A BIBLE MOST RECIPIES AR GOOD BUT FOR ONE PERSONS 
TASTE ONLY THEY ARE A GOOD START SO USE THEM AND ADD YOUR 
OWN PERSONAL TOUCH  I USE A LOT OF CHARCHOLE MYSELF I ALSO 
COOK STEAKES IN THE OVEN THE SPICES AND THE COOKING MAKE 
THE DIFFERENCE  GOT A GOOD ONE FOR YOU LOOK FOR the JETTS 
STEAKS COOKED IN A OVEN   WITH MUSHROOMS AND ONIONS

------------------ Thu Jul 11 23:45:39 1996 --------------------------

JETT submitted: Appetizers Comment

TAKE YOUR FAVORITE FOODS AND EXPERIMENT with flavors along 
with spices which adds flavor i am a steake person so i try 
different things cooked different ways so starrt with what 
you like best and go from there i never use measuring cups or 
different size spoons if you cook it and you like it it doesnt 
matter what anyone else has to say you are going to be the one 
to eat it and enjoy it after you nlearn that you will receive 
many compliments on your cooking and paul THE JETT is a massive 
cook talented in many areas later ill show you how to do 
steake and mushrooms  starting on the stove top and finishing 
in the oven the taste is to die for

------------------ Sat Jul 13 11:53:11 1996 --------------------------

PJS submitted: Quick & Easy Recipe

One pot of water
A pack of hotdogs

Get pot of water boiling, then drop in the hotdogs.
Let them boil until the foam produced spills over 
onto the stove. their done.

What can I say this is the only thing I would know
how to cook if I were single. Thank god for my wife!

------------------ Sat Jul 13 15:18:31 1996 --------------------------

Rick submitted: Appetizers Recipe

The recipe for chocolate gravy in may recipes
states flour in the step part but did not include it in the ingredents list.
how much flour do you add.

------------------ Tue Jul 16 22:45:56 1996 --------------------------

Elaine submitted: Quick & Easy Comment

PJS ;

  I just wanted to let you know, I tried your recipe for
Hot dogs and my kids loved them.  As a matter of fact that
is a pretty steady part of our diet.  You are my kind of cook.

elaine@ecsis.net

------------------ Wed Jul 17 00:16:15 1996 --------------------------

the one and only JETT submitted: Main Course Recipe

ok you didnt get a chance to marinate for the grill you can still 
get by put your cact iron skillet on the stove melt some butter 
and put in some soy sause about a quater cup dilute that with 
about the same amount of water then add just as much as both of 
worstchwster saute onions or chives along with your mushroomms   
brown them all goog if you like different vegatables do them 
now before you start the skillet pre heat your oven to 350   
the oven has to be ready before your done with the stove   
pour your vegies into a bowl so you can drain some oil before 
you add them back with the meat  now that your veggies are done 
pour everything into a bowl  put the skillet back on the burner 
and get it very hot sear your steakes on eache side then throw 
your veggies in i prefeer mushrooms and onions but drain them 
first about 2 table. spoons of oil from the veggies will be 
enough take it off the stove give it about 30 nin and a dash 
of worstchestesr  nuke a tater add some butter and its to die 
for now my marinated versin cooked on charchole will make you 
want to slap your momma

------------------ Wed Jul 17 00:17:24 1996 --------------------------

submitted: Main Course Recipe

remember to use the spices tha favors your pallet

------------------ Thu Jul 18 09:05:45 1996 --------------------------

ROBERT MATHIS submitted: Main Course Recipe

TOMATO BASIL SAUCE FOR ANY PASTA
1/4 CUP OLIVE OIL
1 LARGE ONION CHOPPED
6 CLOVES OF GARLIC MINCED
1/4 CUP OF FRESH BASIL
16 OZ. CAN STEWED TOMATOES
1 PINCH OF SUGAR (HELPS BREAK THE ACID IN TOMATOES)
1/8 TEASPOON OF RED PEPPER FLAKES TO TASTE

SWEAT ONION , GARLIC , AND BASIL IN OLIVE OIL TILL ONIONS A CLEAR. 
ADD TOMATOES , SUGAR , 
RED PEPPER FLAKES AND BRING TO A LOW BOIL , 
THEN TURN HEAT DOWN LOW. SIMMER FOR 30 TO 45 MINUTES.
SERVE OVER ANY TYPE PASTA. IT IS LIGHT AND THERE IS NO MEAT . 
I HAVE ADDED BELL PEPPERS AND MUSHROOMS ALSO. 
COOKING IS TO THE TASTE , SO YOU MIGHT WANT TO VARY 
THE AMOUNTS I HAVE OFFERED.
                                              

------------------ Thu Jul 25 18:58:21 1996 --------------------------

Laura Dean submitted: Quick & Easy Comment

For those who can never remember the recipe for 
Chocolate Gravy when they are asked about it, 
there is a simple rule.  Take a chocolate pie 
recipe (the old fashioned kind that doesn't 
use Jello pudding) and omit the eggs and 
add 1/4 cup more flour.  It is basically the 
same thing and taste just as good.  The catch 
is a person can just about always find a recipe 
for chocolate pie, but people look at you funny 
when you ask how to cook chocolate gravy!!  Go figure.

------------------ Sun Jul 28 21:59:09 1996 --------------------------

Pam Miotti submitted: Main Course Recipe

My Beef Stroganoff
Boil water, add 1 1/2 handfuls? egg noodles
6 oz lean beef(I use ribeye)
1cup diced onions
1 cup diced green peppers
1 cup sliced mushrooms
2Tablespoons granulated garlic(I love garlic)
1 cup beef broth
6oz. cabernet sauvingnon(red wine)
1/4 cup worchestershire sauce
Simmer over medium heat until beef is cooked, 
remove from heat for 2 minutes.
Add 4 oz. sour cream,  incorporate into stock.
Pour over egg noodles.ENJOY!!!

------------------ Tue Jul 30 10:55:59 1996 --------------------------

Pam Miotti submitted: Miscellaneous Recipe

Something I saw on Regis&Kathie Lee
NOT DIFFICULT
2-packages fresh grated parmesean (sp) cheese
Spread on a foil lined baking sheet
Bake at 370 for about 10-15 minutes
Crumble over salads, soups, pastas or your favorite dish.

------------------ Sat Aug 10 02:23:05 1996 --------------------------

Patricia Ketchum submitted: Miscellaneous Recipe

Marinade for Chicken or Pork 
Great for Grilled Chicken Breast or Butterfly  Pork Chops

1/4 cup oil (I use corn oil)
1/3 cup soy sauce
   4 tablespoons lime juice
   3 cloves garlic cut in half*
   2 tablespoons sugar

*Note: one clove of garlic = one section of a bulb, peeled
 and husked..

Combine ingredients, then use to marinade meat 4-8 hours
in refrigerator.  Best if cooked on grill, but may be broiled.

------------------ Mon Aug 12 23:35:47 1996 --------------------------

Shirley Q submitted: Miscellaneous Recipe

Irish Cream Liqueur
----------------------------
1 can (14 oz)  Sweetened Condensed Milk
1 cup (8 oz)   Whipping or Light Cream
4              Eggs (or 1 cup Egg Beaters for purity concerns)
2 Tablespoons Chocolate Flavored Syrup
2 teaspoons       Instant Coffee
1 teaspoon         Vanilla Extract
1/2 teaspoon     Almond Extract

In blender combine all above ingredients.  Blend until smooth.

Add 1 3/4 cups Scotch Whiskey
Continue blending 'til mixed.
Store tightly covered in refrigerator up to 1 month.
Makes approx 5.33 cups
_______________________________________________________

Peppermint Schnapps
-----------------------------
9 cups          Water
2 1/2 cups  Sugar

Boil to simple syrup (when it boils vigorously, remove from heat)

Cool

Add:
5 cups     Vodka
1 oz.      Peppermint Extract
1 - 2 drops Vanilla Extract 
  (optional, but I like it - takes the edge off.)

Bottle and enjoy!

Makes approx. 3.25 liters

------------------ Thu Aug 15 10:43:37 1996 --------------------------

lulu submitted: Miscellaneous Recipe

Sink Disposer Cleaner
Instead of buying cleaner especially made for sink disposers at fancy prices,
try this - it works!
Mix one cup of vinegar in enought water to fill an ice tray.  Freeze.
Now start your disposer and feed the cubes into it to be ground.
After the grinding has stopped, flush with cold water for a minute or so.
THE PRINCIPLE here is an interesting one.  Many fats are semi-solid at room temp and will cling to
the surface.  The cold temp of the ice tends to solidify the fats and permits the vinegar and the 
abrasion of the ice to remove the fat deposits.

------------------ Thu Aug 15 17:41:47 1996 --------------------------

Shirley Q submitted: Miscellaneous Recipe

Kahlua

Steep:  2 oz. Instant Coffee (be sure it is a real good one whose
                         flavor you like real well)
               2 cups Boiling Water
--------------------
Boil the following mixture 8 minutes and let cool:
6 cups         Sugar
5 1/4 cups Water
-------------------
Mix both of the above parts together  then ADD:
1 1/2 cups Brandy (domestic)
1/2 cup      190 proof alcohol (i.e., Everclear) or Vodka
-------------------
Two options here:  Add 1 Tablespoon Vanilla extract.  
                                     Bottle and enjoy.
     OR            1 Vanilla bean, split lengthwise.
                       Bottle and let sit for 30 days to extract the full 
                       flavor of the vanilla bean.  A gallon jar, with a
                       tight lid is best for the aging/extraction period.
                      Then bottle in smaller bottles however you wish.

Remember winter always comes.  These liquers make great
additions to coffee or hot chocolate.  Also you can give as gifts.

             


------------------ Thu Aug 29 12:21:38 1996 --------------------------

robert submitted: Main Course Recipe

beef and bean burritos 1 lb. lean ground beef 1 medium onion 1/8 teaspoon red pepper 1/8 teaspoon chilli powder 8 oz. tomato sauce 1 can black beans or pinto beans (drained and mashed) 8 flour tortillas lettuce and sliced tomatos and sliced black olives over medium high heat brown ground beef and onion until meat is no longer pink. drain off excess fat. add tomato sauce , chilli powder and red pepper. simmer on low heat for about 10 minutes. serve over tortillas with lettuce , tomatos , black olives.

------------------ Thu Sep 5 23:46:44 1996 --------------------------

Jan submitted: Dessert, snacks Recipe

PUMPKIN COOKIES 1/2 c. shortening 1 1/4 c. brown sugar, firmly packed 2 eggs 1 tsp. vanilla 1 1/2 c. canned pumpkin 2 1/2 c. flour 4 tsp. baking powder 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. nutmeg 1 c. RAISINS !!! <-------------------- 1 c. chopped nuts Cream together shortening and brown sugar. Add eggs; beat thoroughly. Mix in vanilla and pumpkin. Sift together dry ingredients. Blend into creamed mixture. Stir in RAISINS and nuts. Drop dough by heaping teaspoonfuls about 2 inches apart onto greased baking sheets. Bake at 375 degrees for about 15 minutes or until lightly browned. Remove cookies and cool on racks. Makes about 5 dozen. I've made these cookies and they are *good*! They're soft and kind of cake-like. You can vary the spices as desired, maybe adding a quarter teaspoonful of allspice and/or cloves as well. Also, you can frost the tops with a powdered sugar glaze, tinted orange if you like.

------------------ Mon Sep 9 05:07:15 1996 --------------------------

Chris submitted: Miscellaneous Question

Does anyone have a copy of the Corn Light Bread? 
Also looking for a copy
 of Date Nut Bread?

------------------ Tue Sep 10 10:22:06 1996 --------------------------

ROBERT submitted: Miscellaneous Reply

CORN LIGHT BREAD 2 CUPS CORNMEAL 1 CUP ALL-PURPOSE FLOUR 1 TEASPOON BAKING POWDER 1/2 CUP SUGAR 1 TASPOON SALT 1 TEASPOON BAKING SODA 2 CUPS BUTTERMILK 1/3 CUP WATER 3 TABLESPOONS BACON DRIPPINGS COMBINE CORNMEAL, FLOUR, BAKING POWDER, SUGAR, AND SALT, MIXING WELL. DISSOLVE SODA IN BUTTERMILK; ADD TO CORNMEAL MIXTURE, STIRRING WELL. ADD REMAINING INGREDIENTS; MIX WELL. SPOON BATTER INTO A WELL-GREASED 8 1/2-X 4 1/2-X 3-INCH LOAF PAN. BAKE AT 350 DEGREES FOR 1 HOUR OR UNTIL GOLDEN BROWN.

------------------ Sat Sep 14 19:55:56 1996 --------------------------

Paul Peevyhouse submitted: Main Course Recipe

Southwestern Stew This dish uses less sugar, salt and fat. Recipe includes Diabetic Exchanges. 2 lbs. beef stew meat, cut into 1-inch cubes 2 tbsp. cooking oil 2 cups water 1-1/4 cups chopped onion 1 cup salsa 2 garlic cloves, minced 1 tbsp.dried parsley flakes 2 tsp. beef bouillion granules 1 tsp.ground cumin 1/2 tsp. salt (optional ) 3 medium carrots, cut into 1-inch pieces 1 can ( 14-1/2 ounces) diced tomatoes, undrained 1-1/2 cups frozen cut green beans 1-1/2 cups frozen corn 1 can (4 ounces) chopped green chilies Hot pepper sauce ( OPTIONAL! ) In 4 qt. Dutch oven over medium heat, brown meat in oil; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for one hour. Add carrots; return to a boil. Reduce heat and simmer for 20 minutes. Add tomatoes, beans, corn, and chilies; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until beef and vegetables are tender. Season with hot pepper sauce if desired. This stew is good served over rice. Yield: 8 servings Diabetic Exchanges One serving (prepared with lean meat and low sodium tomatoes and without salt and hot pepper sauce) equals 3 lean meat, 1 starch, 1 vegetable, 1/2 fat; also, 293 calories, 525 mg sodium, 82 mg cholesterol, 17 gm carbohydrate, 31 gm protein, 11 gm fat. NOTE! I hope you enjoyed this as much as I did!!!!!

------------------ Sun Oct 6 20:17:42 1996 --------------------------

pam martin submitted: Appetizers Question

does anyone have a good deer jerky recipe?i really need one a.s.a.p.

------------------ Sun Oct 6 22:43:28 1996 --------------------------

Shirley Q submitted: Game (turkey, deer, pheasant) Recipe

Deer Jerky Cut strips with the grain of the meat about 1/8" - 1/4". Dip strips in soy sauce or soy mixed with Worchestershire sauce. Lay touching on a rack in a shallow pan. Sprinkle with Lemon Pepper and Garlic Powder on both sides. Bake in oven at 150 degrees for 10 to 12 hours. Be sure the oven temperature is correct as if it is too hot the meat will be tough.

------------------ Sun Oct 13 11:36:29 1996 --------------------------

Fran submitted: Soups & Salads Question

Been trying to get the recipe for Tuscan Soup from the Olive Garden Restaurant in Ft. Laud,Fla. Also, the Pasta Fagiole (sp?) Can anybody out there help? Tks. Fran

------------------ Wed Oct 16 20:48:28 1996 --------------------------

Paul Peevyhouse submitted: Miscellaneous Recipe

Roasting or Toasting your nuts or seeds. ( This is only a BASIC METHOD for both nuts & seeds.) This both crisps them and brings up the flavor. Placed them blanched or unblanched in a 300 degree oven and turn frequently to avoid scorching. To avoid lost of flavor and toughening, do not overtoast, as nuts or seeds tend to darken and become crisper as thy cool. Salting nuts & seeds. Coat a bowl with eggwhite, butter or olive oil, add the nuts and shake them until they are coated. If you salt them before cooking, allow not more than 1/2 teaspoon salt to one cup of nuts. Spread the nuts on cookie tins and heat in a 250 degree oven. Roast about 10 to 15 minutes, stirring frequently to achieve even browning. A more rapid rapid way is to heat in a heavy iron skillet 2 tablespoons oil for every cup of nuts. Add nuts and stir constantly about 3 minutes. Drain on paper toweling. Salt & Serve.

------------------ Thu Oct 17 21:25:47 1996 --------------------------

Jan submitted: Miscellaneous Recipe

Hello there fellow cyber chefs (and chefettes???), Does anyone know how to roast chestnuts? My father and brother in law's new house has a ton of these and well, you know, the song and all, I'd like to try roasting them. Also, is there a better way to cook them? I've come across lots of recipes that call for chestnuts and they say to boil them and get them out of the shell before they cool. Any ideas? Thanks in advance, Jan

------------------ Fri Oct 18 09:59:06 1996 --------------------------

Chris submitted: Spanish Delight Recipe

This is for Paul and anyone else that is interested. Spanish Delight 1 lb. lean ground beef or turkey 2 medium onions, chopped 2 cloves garlic, minced 1 green pepper, chopped 2 1/2 cups tomatoes 1 can whole kernel corn 1 eight ounce package pasta, cooked 3 tablespoons red chili powder 1 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 lb. cheese or low-fat cheese, grated Saute the onions, garlic and green pepper in a skillet. Add the ground meat and brown. Add remaining ingredients, reserving half of the grated cheese. Mix well. Place in a buttered baking dish. Top with remaining cheese. Bake at 350 degrees F. for 30 minutes. This is all I can find right now . Hope this is close to what you are looking for.

------------------ Fri Oct 18 18:11:58 1996 --------------------------

Paul Peevyhouse submitted: Finger foods Recipe

Denise (Dee) Wilson deserves the credit for this since she is the one that sent it to me! Thanks Dee!! Pace Chicken Chimichangas (You can use beef, shrimp or other Meats) 8 flour tortilla shells 1/3 c. green onions 2 1/2 c. cooked chicken 1/2 tsp. oregano 2/3 c. Pace picante sauce or 2 cans of spagetti sauce. White Sauce or Gravy: 2 Tbsp. butter or margarine 1/4 tsp. salt 2 Tbsp. all-purpose flour 1 cup of milk Combine chicken, Pace sauce, onion, and cayenne pepper to your taste, and oregano in saucepan. Simmer until liquid has evaporated. Brush both sides of shells with butter. Spoon chicken mixture on shells. Top with Chedder cheese, Monterey Jack, and Mozzarella cheese over top of casserole. Bake for 30 minutes until crisp. Pour white sauce over the top when meal is served.

------------------ Sun Oct 20 23:40:50 1996 --------------------------

Lisa Freeman submitted: Dessert, snacks Recipe

NEW ORLEANS BREAD PUDDING 1 10 oz. loaf of stale french bread crumbled, (or 6 - 8 cups any stale bread) 4 cups milk 2 cups sugar 8 Tbsp. butter, melted 3 eggs 2 Tbsps. vanilla 1 cup raisins 1 cup coconut 1 cup chopped pecans 1 Tbsp. cinnamon 1 Tbsp. nutmeg Combine all ingredients; mixture should be very moist but not soupy. Pour into buttered 9x12 or larger baking dish. Place into preheated oven. Bake at 350 for approx. 1 hour and 15 minutes, until top is golden brown. Serve warm with sauce. WHISKEY SAUCE 1/2 cup butter (1 stick or 1/4 lb.) 1 1/2 cup powdered sugar 2 egg yolks 1/2 cup Bourbon (to taste) Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolk. Pour bourbon gradually to your own taste, stirring constantly. Sauce will thicken as it cools. Serve warm over warm bread pudding. Note: For variety of sauces, substitute your favorite fruit juices or liqueur to compliment your bread pudding. Try a bottle of Pina Colada mix and add pineapple, using rum rather than whiskey! THE FIRST SIX INGREDIENTS ARE MANDATORY! Use your imagination after that! Enjoy!!!!

------------------ Sun Oct 20 23:53:10 1996 --------------------------

Lisa Freeman submitted: Miscellaneous Question

Just returned from the New Orleans School of Cooking where they prepared all recipes in the old fashioned "Magnolite" cookware. It's is now off the market. Have been searching yard sales/resales shops in hopes of finding a few pieces for my personal use. So far, no luck. If anyone has any or can tell me where you have seen any for sale, please contact me! It's shiny aluminum, very heavy and thick (twice as thick as Club Aluminum) and has black handles. Should have "Magnolite" written on the bottoms. Would like to have pieces in good condition and reasonably priced. The cajun recipes I have are geared towards cooking times using this weight of cookware! Any help in locating will be greatly appreciated. E-mail me at: llfree@iswt.com OR call (901) 364-3515 and leave a message. Thanks in advance!

------------------ Mon Oct 28 21:28:19 1996 --------------------------

cyndi submitted: Dessert, snacks Recipe

I am looking for a recipe for million dollar pie. My mother in law, now deceased, used to make it for my husband and when we moved 5 years ago, I lost the recipe.. can anyone help?? Thanks

------------------ Thu Oct 31 11:50:40 1996 --------------------------

Ricochet Films submitted: Miscellaneous Question

Are you a good non-professional cook who loves to entertain? We are looking for people who would love to show off their culinary skills on television in a new cookery series. We are looking for all kinds of people who are passionate about their food and who love to entertain at home - the more unusual the event the better. Get in touch now. mail@ricochet.co.uk

------------------ Fri Nov 1 09:13:46 1996 --------------------------

pam martin submitted: Side Dishes Recipe

hey cyndi, hope this is what you wanted, it may not be the old-fashined recipe,but this is easy, quick and very good. My husband loves it. MILLIONAIRE PIE 1 CAN EAGLE BRAND MILK 1 CUP CHOPPED PECANS 1/3 C.LEOMN JUICE 1 BOX COOL WHIP 1 LARGE CAN CRUSHED PINEAPPLE [14 0Z.SIZE] MIX ALL TOGETHER AND PUT IN A GRAHAM CRACKER CRUST. KEEP IN REFRIGERATOR. BEST IF LEFT TO SET OVERNIGHT BEFORE SERVING

------------------ Sun Nov 3 12:41:33 1996 --------------------------

Ken submitted: Soups & Salads Reply

Reply for Fran: I have a recipe for pasta e fagiole or "past'e fazzoul'" as they call it in Naples. It's about 2 pages long in my Classic Italian Cookbook by Marcella Hazan. That's more than I care to type, but if you're interested, contact me at kdav816@ecsis.net and I'll make arrangements to copy the page and get it to you via snail mail or some such.

------------------ Tue Nov 12 00:07:42 1996 --------------------------

Lisa Freeman submitted: Main Course Recipe

Recently had the greatest spaghetti while visiting New Orleans and wondered if anyone had a really good recipe which they cared to share? If so, please post it here or e-mail me at: llfree@iswt.com (Thanks in Advance!)

------------------ Tue Nov 12 20:26:15 1996 --------------------------

Shirley Q submitted: Dessert, snacks Recipe

Here's an Oatmeal Cookie recipe that is reported to be making the rounds in E-Mail from a lady who had one of them at Neiman-Marcus and got the recipe from them and later a bill for $250.00. Needless to say, she was mad and therefore is sharing this recipe with everyone. They are real good so pass this on to give her the full value for her $250. 2 cups butter 4 cups flour 2 teaspoons soda 2 cups sugar 5 cups blended oatmeal (that means measure and blend in a blender to a fine powder) 24 oz chocolate chips 2 cups brown sugar 1 teaspoon salt 1 8 oz. Hershey bar (grated) 4 eggs 2 teaspoons baking powder 3 cups chopped nuts (your choice) 2 teaspoons vanilla Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies.

------------------ Wed Nov 20 15:45:22 1996 --------------------------

Nancy Bell submitted: Dessert, snacks Recipe

Chess Squares CRUST 1 PKG CAKE MIX (WITHOUT PUDDING IN IT) 1 STICK OLEO (MELTED) 1 EGG MIX TOGETHER AND SPREAD IN A WELL SPRAYED 9 X 13 PAN. (SPRAY PAN WITH PAM) FILLING 1 8 OZ CREAM (WARMED UP IN MICRO WAVE) 3 WELL BEATEN EGGS 1 LB POWDER SUGAR MIX WELL AND POUR OVER CRUST BAKE FOR 40 MIN AT 350 DEGREES THEN 10-15 MIN AT 325 DEGREES YOU CAN ALSO PUT COCONUT IN THE FILLING++MAKES IT VERY GOOOOD

------------------ Thu Nov 21 22:58:29 1996 --------------------------

George Bishop submitted: Appetizers Recipe

I'm looking for a good German bread (brotchen) recipe.

------------------ Sat Dec 7 07:33:19 1996 --------------------------

Larry Smith submitted: Miscellaneous Question

Hey since it "tis" the season, how about some seasonal recipes for the Christmas time ???

------------------ Tue Dec 10 17:09:43 1996 --------------------------

Joanie Smith submitted: Dessert, snacks Question

I am looking for a recipe to substitute for gingerbread to make a house to eat at christmas. I heard of a recipe called Honey Bread. Does any one have a sub recipe that will hold firm and taste good? Thank you, joanie@cdsnet.net

------------------ Tue Dec 10 17:21:26 1996 --------------------------

Joanie Smith submitted: Dessert, snacks Question

Please excuse the previous mess. I am looking for a recipe to substitute for a GINGERBREAD House . I heard of a Honey Bread that would work but can't find a recipe for it. Any other suggestions that will taste good and hold up? Thank you, joanie@cdsnet.net

------------------ Sun Dec 22 16:58:22 1996 --------------------------

Robert Mathis submitted: Main Course Recipe

Oriential Wings 1\2 bag chicken wings 1 cup soy sauce 1 cup white vinger 10-12 peppercorns dash of hot oil dried basil (to taste) bring everything to a boil except chicken wings. add chicken wings and bring back to a boil. Reduce heat and simmer until done.

------------------ Sun Dec 22 17:13:58 1996 --------------------------

robert mathis submitted: Miscellaneous Recipe

Shrimp Stew 1 pound shrimp peeled Tony's creole seasoning 4 tablespoon margarine 3 tablespoon all-purpose flour 1 onion chopped 1 bell pepper chopped 2 ribs celery chopped 1 clove gralic minced ( I use at least 4 cloves) 1 tablespoon chopped green onions Season shrimp with creole seasonig and refrigerate. Make a roux with margarine and flour in an aluminum dutch oven. When chocolate colored , remove from heat and add all vegetables except green onions. Stir mixture until it stops sizzling; add shrimp and enough warm water to cover all ingredients. Return to heat and simmer for 30 minutes. Serve over steamed rice and garnish with green onions.

------------------ Mon Dec 23 14:35:05 1996 --------------------------

Bill submitted: Miscellaneous Question

Does anyone have a good boursh recipe with actual measured instructions?

------------------ Sat Dec 28 00:36:25 1996 --------------------------

Katy submitted: Dessert, snacks Question

Has anybody ever heard of apple butter cake? my great grandma used to make it. if you have ever heard of it or know the recipe please contact Katy at jstokes@rmci.net A.S.A.P.!!!!!!!!!!!