------------------ 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 beansone 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.!!!!!!!!!!!