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Sen. Joseph Montoya's New Mexican Chili 1 1/2 lbs round steak, cut in 1/4 cubes 2 cloves garlic, minced 2 T oil 1 1/2 t flour 3 T unspiced chili powder 2 c water 1 t salt Heat oil in saucepan of Dutch oven, add meat and cook and stir 10 min. add garlic when meat is partially browned. Sprinkle with flour and stir 1 min longer. Add chili powder, water and salt. Cover and simmer 45 min. Serves 4 comment: if unspiced chili (no cumin, no oregano, etc.) is not available, use regular chili powder (Mexene is best). John White ■ OLX 2.2 ■ The only normal people are ones you don't know very well KATHY HIRDLER'S FIRE CAMP CHILI 100 lb pinto beans 48 large onions, chopped 4 C jalapeno chilies with juice 40 lb meat (ham, sausage, pork, bacon ends, ground beef, etc) 4 C chili powder salt to taste Soak beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add water as necessary. Stir occasionally. Makes 60 gallons. Serves 1200 approximately. JW comment: This is a little less than 1/2 pint per person, so adjust accordingly. John White ****************************** Will SOMEONE get AL a copy of Meal Master?? ****************************** Well this isn't vegetarian, but it is mostly veggies and cheese, with just a bit of meat. BTW, this one isn't from the Online Cooking Club, but was an original creation from what still remains of the Wizard's own peculiar brain (I'd give you a piece of my mind, but it's my last one!). However, since it was published in the Food & Wine RoundTable's monthly newsletter, it will still need the reference back to the GEnie copyright/signup blurb you are using for the cooking club recipes). Aromatic Aubergine au Asafoetida (*) Ingredients: 1 eggplant (suitable size for stuffing) 2 leeks, chopped 1 small green pepper, finely diced 4 oz hot Italian turkey sausage 1/2 cup sharp Cheddar cheese, grated 1/2 cup Parmesan cheese, grated 1/4 tsp compounded asafoetida powder 1 Tblsp hot Indian curry paste 1 Tblsp olive oil Directions: Slice eggplant in half, lengthwise. Do not peel (or wash, unless you're one of those overly fastidious types). Steam (about 10-15 minutes) or parboil (about 5 minutes) or microwave on high (about 5-7 minutes). Scoop out flesh from each half of eggplant (a power router works real well for this), leaving about a 1/4 inch shell. Mash scooped-out eggplant pulp with fork, ricer, hammer, or a real masher (if you have invited one for dinner). Saute leeks, pepper and sausage in oil until veggies soft and sausage no longer pink, adding asafoetida and curry paste after first minute or two. Add mashed eggplant pulp during last minute or two of cooking, stirring thoroughly. Stuff each eggplant half with about half of the pulp, veggie and meat mixture. Top this with the grated cheddar and then top this with remaining stuffing mixture. Bake (loosely covered with foil) in a pre-heated oven (350 degrees) for about 30 minutes or until shell is tender. Top with grated Parmesan (remove foil first) and continue baking uncovered until melted (the parmesan cheese that is, not the eggplant). Stand aside for about 5 minutes and then cut crosswise into serving sized chunks. May be served with a side dish of beans to test the efficacy of the asafoetida's supposed medicinal properties. Enjoy - or else! BTW, I actually made and ate this for dinner the other night and it's not half bad (though figuring out which that half is, is a bit tricky at first). (*) "Asafoetida is a resin extracted from an oriental umbelliferous plant. It is dried and crushed and sold as powder in Iran, India, and Afghanistan, where it is commonly used as a condiment. Its very bitter flavour and pronounced garlic smell make it distasteful to Europeans. It was popular with the Romans, but was later used mainly as a medicine to treat flatulence, etc." (Larousse) Alan Cohen ************************************** We are now the proud owners of a majorly HUGE 'previously cooked' crockpot! PLEASE! Let the recipes fly......... ************************************** ------Meal Master------ Title: Stuffed Bell Peppers Categories: Maindish, Beef, LB Servings: 4 4 md Green Bell peppers* 1/2 ts Pepper 1/4 c Vegetable oil 1/2 ts Thyme 1 md Onion, finely chopped 1/2 c Drained stewed tomatoes 2 Cloves, minced garlic 1 c Cooked rice** 1/2 lb Ground beef 1 tb Parsley 1/2 ts Salt 1. Cut top off each pepper and remove seeds and veins. Blanch in boiling water for 3 to 4 minutes. Remove and let cool. 2. In a skillet, heat oil, add onion and garlic and saute for 4 to 5 minutes. 3. Add meat, salt, pepper and thyme and cook until meat is browned. 4. In a large mixing bowl, combine the meat, tomatoes, rice and parsley. 5. Stuff each pepper with the meat mixture, place top back on each and bake in a preheated 325 degree F. oven for 20 to 25 minutes. *You may use yellow or red peppers as a substitute for eye appeal. One of my favorite serving tricks to use green, red, yellow peppers in this preparation. Then, use a large, well garnished platter for the cooked peppers. If you use a creole type suace, the affect is truely spectacular. **I have from time to time cut the peppers in half lenghtwise in order to add plate coverage. This is especially important if the peppers are small. It gives the appearence of quantity with out the bulk. When I do this I increase the cooked rice to 1 1/2 cups. Your mileage may vary! Larry Bibich ----- ■ DeLuxe²/386 1.25 #6807 ■ "He's not a crook, he's just ethically challenged" ---------- Recipe via Meal-Master (tm) v7.01 Title: Corn Relish Categories: Relishes Servings: 8 1 1/2 c Cider vinegar 1 lg Red Bell Pepper, seeded, an 1/2 c Sugar Chopped 1/2 ts Salt 2 c Fresh or frozen corn kernel 1/2 ts Celery seeds 1 c Diced celery 1/2 ts Mustard seed 1/2 c Finely chopped onion 1 lg Green Bell Pepper, seeded, 1 Jalepeno pepper, seeded and And chopped Finely chopped 1. In a medium stainless steel, enameled or glass sauce pan, combine the vinegar, sugar, salt, celery seed and mustard seeds. Bring to a boil over high heat, then lower and simmer, stirring for 1 minute. Add the peppers, corn, celery, and onion. Return to a boild and cook for 10 minutes or until the vegetable have softened. Remove from heat. Let cool to room temperature. 2. May be stored in refrigerator for up to four days, or frozen and stored in the freezer for a couple of months. Larry Bibich ----- EASY BRUNSWICK STEW 1 lb. ground beef 1 med. onion, chopped 2 cans tomatoes, diced 2 cans cream-style corn 1 10-oz. can barbecued pork 2 cans boned chicken -- or 1-1/2 cups cooked chicken or turkey 1 small bottle ketchup 2 Tbsp. lemon juice 2 Tbsp. Worcestershire sauce 1/2 tsp. Tobasco sauce (optional) Salt and pepper to taste Brown ground beef with onions, stirring to break up clumps. When meat is no longer pink and onion is transparent, drain and mix with remaining ingredients in a Crock-pot. Cook for 6 hours on low. Serve hot with fresh hot bread (we like cornbread), barbecued pork or chicken, or both. This freezes well and keeps for several days in the refrigerator. Note: this recipe does not do well on stovetop; it burns easily on even the lowest heat setting on my stove. If you don't want to use the Crock-pot, try a slow oven or a microwave on a low power setting. Valarie Cook From: RAYMOND HUGH Title: Chili Con Carne Ingredients: 1½ lbs ground beef chuck or round 2 medium onions, sliced 1 (28 oz) can whole tomatoes 1 (6 oz) can tomato paste 1 cup water 1 beef bouillon cube 1 (16 oz) can red kidney beans 2 tablespoons diced green peppers 2 cloves garlic, minced 2 teaspoons salt 2 teaspoons oregano 2 teaspoons chili powder or ground cumin ½ teaspoon crushed red peppers or to taste 1 bay leaf Directions: Combine first two ingredients in a Dutch oven or large saucepan. Brown meat; drain off fat. Add next twelve ingredients; stir to blend. Cover and simmer 1½ hours, stirring occasionally. Remove bay leaf. ****************************************************************** SN to BH re: Cholesterol Reduction: If you substitute low fat ricotta cheese Ground turkey for red meat low fat Mozzarella And turkey sausage as I have done in my Lasagna recipe, it will not raise your triglyceride level and will taste pretty good. I know, I have to do this, and I still enjoy many of my old favorites. In case anyone is interested, I saute my onions and peppers and everything else, just about in a teaspoon of oil and 1/4 inch of water and it works very well with much less fat. I pre boil sausage and other meats that I use for pot roast and then skim the fat before I season and cook. Just a few hints on coping with the cholesterol problem. ******************************************************************* =====< RECIPE EXTRACTED FROM VITTLES 3.2 >===== FILENAME: CCG 07/10/92 RECIPE NUMBER: 18 RECIPE NAME: WACKAMBLEM CHILI KEY INGREDIENTS: beef, tomatoes SOURCE: CCG#2 1/2 cup Gebhardts chili powder 2 28 oz cans tomatoes 1 6 oz can tomatoe paste 1/2 bulb garlic, minced 3 # ground beef 3/4 # chorizo 2 # venison 1/2 # beef suet 5 cubes beef bouillon 3 medium onions, chopped 2 dried ancho chilis, crushed 4 dried chili peppers, crushed 4 poblano chilis, chopped in chunks 4 serrano chilis, chopped 4 jalapenos, minced, seeds removed 4 dried cayenne peppers, whole 3 pequin peppers 2 tbl coriander seeds, ground 3/4 tsp Mexican oregano 1 tbl cumin 2 dark, earthy beers or ale 1 shot tequila 1/3 cup dried epazote wrapped in cloth 1 # black beans 1 can refried beans 1/4 cup cornmeal Night before, pick through beans and over with water. Soak overnight. Add epazote bag and cook 2 hours. Check water while cooking. Grind venison with beef suet. Brown all meats and drain off fat. Move to large stew pot. Add onions and garlic. Cook 5 more minutes. Add spices, beer, tequila, 1 quart (or more) of water, and bouillon. Drain beans, reserving liquid. Add beans to pot. Cook 2 hours, uncovered, adding water if necessary (reserved bean juice may be used). Add all peppers, tomatoes, and tomatoe paste. Cook another 30 minutes. Add can of refried beans and cornmeal. Cook 30 more minutes. Serve with the a dollop of the following topping: 1/3 cup fresh cilantro chopped 8 oz sour cream 1/4 # each Monterrey Jack & Longhorn Combine all ingredients. This is the last effort of Creative Cooking Group #2. Current changes (dare I use the 'E' word?) make it financially impossible to continue in this forum. We are pleased to say that our final effort is a winner. Art Moore Linda Magee Mac McClain Walter Harvey Kemper Smith Janet Alexander Carey Dudgeon Mary Jane Zirolli Elaine Garneau Bill Lawrie Submitted by Arthur Moore ************************************ Thanks for this recipe. My husband loves sauerbraten and I hate to make it because it takes so much time. But this recipe looks so quick and easy and good that I want to try it right away. ************************************ =====< RECIPE EXTRACTED FROM VITTLES 3.2 >===== FILENAME: CCG 07/10/92 RECIPE NUMBER: 29 RECIPE NAME: CWAK BEANPOT KEY INGREDIENTS: BEANS, SAUSAGES SOURCE: CWAK 2 lb Dried navy beans 3 qt Water (1 qt for rinse, 2 qt for soaking overnight) 1 ea Large Bay leaf 1 1/2 tsp Ground ginger 1 1/2 T Dry mustard 4 ea Cloves garlic, crushed 1 ea large onion, diced 1/3 cup Brown sugar 1/2 c Molasses (unsulphured) 2 lb Good quality Italian sausage links. 1 can (28 oz) Italian style peeled tomatoes with basil 1 6 oz can Tomato paste 3 ea green peppers, cut into bite sized chunks (or 1 yellow, 1 red, and 1 green for color variety) 1 cup Dry white wine Pick through beans and rinse to clean. Cover with water and soak overnight. Next day, drain beans and cover with water, about 2 inches over the top of the beans. Bring to a boil and cook for about 20 minutes until you can take the beans and blow on them and their skins split. Put sausages in the bottom of a large dutch oven or bean pot with spices, wine, onion and garlic. Add boiling water to cover. Bake at 300 degrees uncovered until beans are almost tender(about 4 to 5 hours) making sure beans are covered with liquid. Remove any excess liquid and reserve liquid, add tomatoes, tomato paste and peppers. Bake for about 1 hour more uncovered. Garnish with fresh basil leaves. Created by 4 guys on GEnie. CWAK Carey Dudgeon Walter Harvey Arthur Moore Kemper Smith Submitted by Arthur Moore *************************************** Hi John, one of my best friends is Norwegian and he tells me that they eat fish eyes. Is he pulling my leg or is this true? *************************************** Chili Blanco 1 lb. dry white beans, soaked over night and rinsed 6 cups chicken broth 1 tsp. chicken stock base 2 onions, chopped 1 tblsp. oil 5-8 cloves garlic minced 7oz. diced green chilies 2-3 tsp. ground cumin 2 tsp. dried oregano 1 tsp. cayenne pepper 4 cups cooked diced chicken 1 cup sour cream 3 cups shredded Monterey Jack cheese Chopped green onions for garnish Chopped cilantro for garnish Chopped tomatoes for garnish Combine beans, broth and chicken stock base in large pot. Simmer covered for 2 hours. Saute onions in oil until golden. Add onions, garlic, green chilies, cumin, orrgano, cayenne pepper and chicken to bean mixture. Simmer another 30 minutes. Add sour cream and cheese. Heat until cheese melts. Serve with green onions, cilantro and chopped tomatoes on top. Shared by: Lisa Nishioka forwarded to you by edee deeden Here's some more recipes, all are my favorites..... Title: Fruit Salad Category: Side Dish? Servings: A lot Ingredients: 2 cups of Buttermilk 1 small package of instant vanilla pudding 1 can fruit cocktail 2 cups whip topping Mix all ingredients together, let chill for 1 hour. Tastes Great! ******************************** Patti Baechle ■ SPEED 1.10 [NR] ■ Perot: Oldest living ancestor of the Ferengi ... ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: Molded Mandarin Cranberry Relish Categories: Salads, Holiday, Family Servings: 9 1 pk Unflavored gelatin 2 tb Sugar 1/4 ts -Salt 1 cn 11 oz. Mandarin oranges 2 tb Lemon juice 1 cn Whole cranberry sauce; 16 oz 1/2 c Finely diced celery 1/4 c Chopped walnuts or pecans 1. In saucepan, mix together gelatine, sugar and salt. Drain mandarin oranges; stir syrup into gelatine mixture. Place over low heat; stir constantly until gelatine and sugar are dissolved, then remove from heat. (I do this in the microwave.) 2. Add lemon juice, whole cranberry sauce, diced celery, and chopped nuts. 3. Arrange oranges in mold; spoon in cranberry sauce. (A ring mold, small Tupperware mold, or pretty crystal bowl, can be used.) Refrigerate. Serve. I have used this recipe since 1962, when it was given to me by a fellow employee at the Oklahoma Medical Research Foundation. My mother (80 years old in 1992) requests this every Thanksgiving. The combined flavors are very tasty. Joyce Burton, Prodigy Food & Wine Board ----- *********************************************************** Terri, please drive down (45 minutes) to visit us in Pittsburg, CA, and we will accompany you to T'Bones, where armadillo is only one of the specialties of the house. *********************************************************** Title: Fruit Pizza Category: Dessert Servings: 6? Ingredients: 1 package pillsbury refrig. sugar cookies Glaze Ingred: 1 cup orange juice 3/4 cup sugar 2 TBLS cornstarch 1/4 cup lemon juice Topping Ingred: 8 oz. cream cheese 3 TBLS sugar 2 cups cool whip 1/2 tsp. vanilla Fruit Topping: Canned peaches, cherries, kiwi, bananas, pineapple, strawberries, any fruit you like! 1) Cut cookie dough and arrange pieces on pizza pan, so cookies will bake together and make one big pizza. Bake according to instructions. Let cool. 2) Combine ingred of glaze and cook over med-hi heat till thick. Let cool. 3) Cream, cream cheese, sugar, vanilla and fold in cool whip. Spread on cookies. 4) Arrange fruit ontop of cream cheese then top with glaze. Refrigerate till use. Patti Baechle ************************* Knute Torgelson and little Katrina Svenson got married a few days ago and stayed at Howard Yohnsons at Forest Lake for their honeymoon. Vell when they went to bed Knute yust kissed Katrina and rolled over to go to sleep. Katrina said, "I t'ought ve'd go father than this on our first night." So Knute got dressed, checked out and they drove to Duluth. ************************ ---------------------------Meal-Master Recipe---------- Title: Nana's Spiced Figs Categories: Preserves Figs Servings: 8 Jars 3 qt Figs (about 9 to the pound) 2 qt boiling Water 1 c Water 1 ea Small cheesecloth bag containing: 1 ea Whole mixed spices*, cloves, 3 cinnamon sticks 6 c Granulated Sugar 1 c White Vinegar * Store bought "Pickling Spices" may be used. Cover Figs with boiling water and allow to stand for 5 minutes. Drain off water. Make syrup of sugar, vinegar and Spice bag. For three consecutive days, boil the drained figs in the syrup 10 minutes each day, and let stand overnight. Pack figs while hot on the third day. Pack figs in clean sterilized mason jars, pouring syrup to cover within -1/2 inch from top and seal tight. Process in a hot boiling water bath for 10 minutes. Cool and serve cold as an accompaniment. Jeff Viets ----- ************************************************** Because you think we should both be on Broadway... <heh> No! You misunderstood. I said that I think you should both be on the STAGE! There's one leavin' in 10 minutes!!! <RIM SHOT!> ************************************************** Here are several Radis family favorites...I hope they help. ---------- Recipe via Meal-Master (tm) v7.00 (*P) Title: MY BUBBE'S BLINTZAS Categories: Main dish, Jewish, Dairy Servings: 6 ---------------------BLETLACH (LEAVES--------------------- 1/4 ts Salt 1 c Flour 1 c Water 4 Egg Butter --------------------------FILLING-------------------------- 1 lb Cottage cheese 1 Egg yolk 1 tb Sugar 1 pn Salt Sift the flour with the salt and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles. Mix the filling ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. and they freeze so well. Use well seasoned pams, 6". Elaine Radis, Prodigy Food & Wine Board ----- ******************************** CAN ANYONE TELL ME WHAT TO DO WITH PIG'S EARS? Pickle as you would trotters. ******************************* ---- Recipe via Meal-Master (tm) v7.03 Title: Playdough Categories: Kidstodo Servings: 1 1 c Flour 1 T Oil 1/2 c Salt 1 T Flavoring (for aroma) 2 T Creme of tatar 1 Drop food coloring 1 c Water Cook all but color and flavor on high until it all sticks to the spoon. Stir or knead in color and flavor. Store in air tight container. Check before each playtime to make sure it is still good. If it isn't, make a new batch. Sherri Williams ----- * SLMR 2.1a #1952 He is diagonally parked in a parallel universe. ******************************** All the cold souffle recipes I have use beaten egg whites AND whipped cream. I suspect the whipped cream may only be for richness (and clogged arteries!), not physical "lift". I may try one without the cream for us at home instead of waiting to cut my throat on a company night. ******************************** ---------- Recipe via Meal-Master (tm) v7.03 Title: Pomander pebbles Categories: Herbs, Kidstodo Servings: 1 1/2 t Essential oil Glass jar 2 T All-clay litter Mix together and cover. Leave in jar until all oil is absorbed. Shake the jar occaisionally to mix the oil in well. Use as a pomander to scent drawers, etc. Sherri Williams ----- *************************************** AHA! Found the 800 number for Cook's Illustrated ... it wuz on a post-it on my monitor all the time <G>. 800-634-7800, you can give them your address and they'll send you a complimentary issue and follow-up with a subscription invoice you can cancell if you're not interested. I called for mine this afternoon. <G> *************************************** ■ DeLuxe² 1.25 #12403 ■ That's not a Bug, it's an Enhanced Feature ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Bread And Butter Pickles Categories: Amish, Canning, Vegetables Servings: 8 1 ga Thinly sliced, medium-size -cucumbers, unpared 6 To 8 medium-sized onions, -thinly sliced 2 Green peppers; chopped 1/3 c Salt 4 1/2 c Granulated sugar 2 T Mustard seed 1 1/2 t Turmeric 1 1/2 t Celery seed 4 1/2 c Vinegar Gently mix together the cucumbers, onions, green peppers and salt. Cover with crushed ice and let stand for 3 hours. Continue to add ice as it melts so cucumbers become crisp and cold. Drain well. Meanwhile, combine sugar, spices and vinegar in a large kettle and bring to a boil. Add drained vegetables and heat to boiling point, but do not boil. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food &Wine Board ----- ************************************************ Deer son Little Hjalmar, da neighbor kid, got fired from his job at Safeway. He said he vas putting da eggs on da bottom so that vhen dey broke dey vouldn't mess up da can goods. Do you member our old neighbor up in Rochester, old man Torvalson? Vell he vas an alcoholic you know. He vas on a drinking spree last month and drank a quart of varnish. It kilt him of course but he had a beautiful finish. Your brudder Lars gave Helga a wig because he heard she was getting bald at da office. My cousin Dagmar vas trying to lose weight you know. So she took up horseback riding. In the first week that horse lost 10 pounds. Vell, hope you are fine and getting enuf lutefisk and hotdish. I vill try to remember to send you da recipe for Velveeta-Spam hotdish. It is a real humdinger of a hotdish to serve company. Love Ma P.S. Nels, the neighbors son, got caught stealing a ladies underskirt off the line but the judge let him off easy. He said it was his first slip. *********************************************** AA> ■ OLX 2.2 ■ Palm trees basking in the Tropical sun - Kwajalein ---------- Recipe via Meal-Master (tm) v7.03 Title: Herb bath bags Categories: Herbs, Kidstodo Servings: 1 Cheesecloth or muslin Needle or sewing machine Thread Ribbons, lace, trim etc Make bags out of muslin or cheesecloth. Decorate with trims and notions. Add ribbons so that the bags can hang from the faucet into the bath water. Fill bags with herbal bath mixtures. If you are really handy with machine or needle, bags can be made into shapes. Sherri Williams ----- ------------------------------------- Oh, good ... keep me posted on the results, eh? Gary is still trying to convince me to serve BBQ'd rabbit for Easter. <EG> ------------------------------------- Recipe No. 2: Glogg Mix the following together in a large kettle and let stand for 3 or 4 hours. 1 bottle red wine 1/2 cup blanched almonds, whole or slivered but not sliced 6 cardamom pods 4 whole cloves 1 large stick of cinnamon 1/2 cup raisins 1/4 cup granulated sugar peel of one orange, cut in strips Warm up and serve hot. Add some liquor before serving if desired. Usually a Norwegian Christmas drink but very good for any cold weather. John White ■ OLX 2.1 TD ■ Press any key to continue or any other key to quit ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Sweet Pickles (short Process) Categories: Amish, Canning, Vegetables Servings: 8 1 ga Medium-sized cucumbers; cut -in 1" chunks 1/2 c Salt Boiling water 3 c Granulated sugar 3 c Apple cider vinegar 1 c Water 1/2 t Turmeric 1 t Dry mustard 1 t Allspice 1 t Mustard seed 1 t Celery seed Combine cucumber chunks and salt. Place in large dishpan or crock and add boiling water to cover. Let stand overnight, then drain. Mix together sugar, vinegar and spices in a large saucepan. Turn heat to high. When it comes to a boil, add the pickles and return to the boiling point. Spoon into hot steralized jars and seal. Makes 8 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board ----- * SLMR 2.1a #1952 Orator: a two minute idea, a two hour vocabulary. ---------- Recipe via Meal-Master (tm) v7.02 (*P) Title: Seven-day Sweet Pickles Categories: Amish, Canning, Vegetables Servings: 7 7 lb Medium-sized cucumbers -(about 3" long) Boiling water 1 qt Apple cider vinegar 8 c Granulated sugar 2 T Salt 2 T Mixed pickling spices Scrub the cucumbers; put them in a large dishpan or crock and cover them with boiling water. Let stand for 24 hours. On day 2 drain them, then cover them again with fresh boiling water. Repeat process on day 3 and 4. On day 5 drain the pickles, then cut them into 1/4" slices. Combine the vinegar, sugar and seasonings and bring to a boil. Pour over the sliced pickles. On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again. Repeat the process on day 7, then spoon the pickles and syrup into hot steralized jars and seal. Makes about 7 pints. Source: The Best Of Amish Cooking by Phyllis Pellman Michael Hatala, Prodigy Food & Wine Board ----- ************************************* Sometime ago there was a question about how to make flour tortillas. At that time I suggested using White Wing Tortillas flour. Someone said they couldn't find that brand in their local market. Contact the mill by writing Pioneer Flour Mills P.O. Box 118 San Antonio, Texas 78291 FWIW, This mill manufactures a line of biscuit and baking mixs that are second to none in quality. I have used the biscuit mix commercially, and the tortilla flour at home. (yes,I make homemade tortillas every other day) ************************************* ---------- Recipe via Meal-Master (tm) v7.03 Title: Herbal baths Categories: Herbs, Kidstodo Servings: 1 General info. and some T Herbs Recipes 1 Drop essential oil 1 c Oatmeal Mix oatmeal, herbs and oil and fill bath bags with mixture. Oatmeal is used because it is a natural skin softener and cleanser. STIMULATING BATHS: basil, bay, calendula, citronella, fennel horseradish roots, lavender, lemon verbena, lovage root, marjoram, mint, nettle, pine needles, queen of the meadow, sage, rosemary, savory,thyme, vetiver root. SOOTHING BATHS: catnip, chamomile, comfrey, elder, primrose, hyssop, jasmine, juniper berries, lemon balm, linden flowers, marshmallow root, melilot, mullein, passionflower flowers, roses, slippery elm inner bark, tansy, violet, valerian root, vervain (whole plant). Sherri Williams ----- ■ SLMR 2.1a #1424 ■ Keyboard: a device for entering mistakes into a computer. ---------- Recipe via Meal-Master (tm) v7.03 Title: Apple cinnamon decorations Categories: Herbs, Kidstodo Servings: 1 1 Jar or can applesauce Cinnamon, lots mix cinnamon into the applesauce until it makes a dough that can be handled. Roll out and cut into shapes. Dry in a very low oven. If you wish to hang the decorations, make holes before drying. Sherri Williams ----- ********************************** I turned around and I wasn't there. I went looking for myself and got lost. I bumped into a blind man and he guided me along the path to my house. All that useless effort exerted a sinking sensation so I ran to the bathroom. While washing my hands a chance glimpse in the mirror showed where I was. I was relieved. ( hahahahaha ) ********************************** ---------- Recipe via Meal-Master (tm) v7.03 Title: Wire Sculpure Categories: Kidstodo Servings: 1 Stiff wire Wood bases Thin wire Staple gun Have child decide on a subject for their sculpture. Help them make a base form from the stiff wire. Then have them wrap the form with the thin wire until he or she is satified with the shape. Staple form to a wooden base with staple gun. (coat hanger wire works well for a base, and something like phone wire works great as the thinner wire.) Sherri Williams ----- ***************************************** I've seen this somewhere. I'll have to look. I'll let'cha know as soon as I stumble onto it. Go milk a goat. ***************************************** Title: Tips on herbs FRESH HERBS greatly enhance the flavor of meats and vegetables and diminish the need to season with salt. Many herbs can be grown in small gardens outdoors or in window pots indoors year round. When seasoning with fresh herbs use twice the amount of fresh as you would of dried. Fresh herbs may be dried for later use. TO DRY HERBS wash and pat dry. Tie in small bundles; hang in a cool, airy attic or shady breezeway. When leaves are brittle, strip leaves from stems and place in an airtight container. After 24 hours check for moisture. If moisture is present, air dry again for a few more days. Store dried herbs in an air tight container in a cool, dark place. To make dried herbs into powder, whirl in the blender. TO DRY HERBS IN THE MICROWAVE wash and pat semi-dry with paper towels; pull off leaves. Place on several layers of paper towel or on a paper plate.Cover with an additional paper towel. Microwave on full power 30 seconds; let stand 10 minutes. Herbs should be brittle. If not, microwave a few seconds longer. Store in an air tight container. Check for moisture the following day. If moisture is present, microwave again for a few more seconds. Store in an air tight container in a cool, dark place. TO DEVELOP THE MAXIMUM FLAVOR OF DRIED HERBS soak them for 20-40 minutes in some liquid yo will be using in a recipe, such as broth, water, wine, safflower oil, olive oil, tomato sauce, vinegar or lemon juice. Marie Arico, Prodigy Food & Wine Board ****************************************** Yeah, I meant "snakesnot" and not "snailsnot". But who knows, it just may not be too bad either. I'll bet Karen could come up with a recipe for it. We need to see about getting Karen her own cuisine tv show. How much "snot" can one conference take? <g> I guess Karen came after I went off line, but I do know that she is on all the cuisine conferences, so yes, perhaps a nice TV show of her own would be nice. We could say we knew her "when".<g> ***************************************** ---------- Recipe via Meal-Master (tm) v7.03 Title: Herb soap balls Categories: Herbs, Kidstodo Servings: 1 1/4 c Boiling water 5 Drops related essential oil 1 T Pulverized herbs (Chamomile, 2 c Shredded Ivory or Castille Lavender, peppermint, rose- Soap Mary, sage, thyme, or a Plastic wrap Combination) Pour boiling water over herbs. Add 5 to 6 drops oil. Steep 15 minutes. Reheat til bubbly and pour over soap. Mix well with hands and let stand 15 minutes. Mix again and divide into 3 or 6 parts, rolling each into a ball. Place on plastic wrap and dry for 3 days. Sherri Williams ----- ***************************************** Looking for a recipe for Goetta, which is a pork/oats breakfast food somewhat similar to scrapple. It is available commercially around Cincinnati, but not in Norway. Can anyone help? ***************************************** Title: Egg substitute 1 egg white 2 1/4 teaspoons nonfat milk powder 2 teaspoons safflower oil Combine ingredients in a blender,; whirl. Yield is the equivelant of 1 egg. Note: May be frozen. Will keep in the refrigerator for 1 week. Recipe may be multiplied. Can be used in recipes calling for regular whole eggs. Marie Arico, Prodigy Food & Wine Board ************************************************************************ Anyone got a recipe for Szechwan style peanut sauce? There's some stuff available in the grocery store, but I'd like to try it from scratch. ************************************************************************ ---------- Pro-Exchange format from Meal-Master (tm) v6.21 Title: Chocolate Chip Cookie Dough Ice Cream Categories: Ice cream Servings: 24 2.00 c Milk 1.75 c Sugar 0.50 t Salt 2.00 c Half & Half 1.00 T Vanilla Extract 4.00 c Whipping Cream 1.00 ea Pillsbury Chocolate Chip 1.00 x Cookie Dough (large size) 1.00 x Or use homemade cookie dough Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this a especially yummy! ^^^Eileen Shaughnessy:::XSPC52B, Prodigy Food & Wine Board ----- SBA to JW: Interesting stuff, this Glogg of yours. It inspired me to create the following: Red wine and spice With some fruit is nice Two glasses or more And you drink from the floor You'll howl like a banshee And then get delirious Too much of this Glogg Is exceedingly serious But Glogged out or not I'm just not the type To suggest that you can't fry Tomatoes that are ripe! JW to SBA: A little is great It loosens the tongue I squinch my eyes and pat my pate Savoring memories I once hung While this company of such delight Helps development of this fable Though I fight with all my might I must dance upon this table So I swing and so I sway With all the might that I find able Feet, you must hear me I say I don't wannabe under this table. Duh glogg's aw gone (hic!) ---------- Recipe via Meal-Master (tm) v7.04 Title: Cranberry Salad Categories: Salads Servings: 8 8 oz Cream cheese 1 cn Whole cranberry sauce 2 tb Miracle whip 1 c Chopped walnuts 2 tb Sugar 1 pk Dream whip 1 cn Chunk pineapple (drained) Mix dream whip in a seperate bowl. Whip cream cheese, miracle whip, sugar, cranberries and walnuts. Fold in dream whip. Cut pineapple into smaller chunks and add. Chill and serve. ----- This is always a big hit wherever I take it. It's one of my favorite things (and the most requested recipe) for potluck dinners also. Hope this helps, and if not, hope somebody likes it! :) Gary Foster ----- ********************************* Now if I could just convince ya to make the stuff for me, and cook dinner to go along with it I'd be making out like a bandit! :) ********************************* Well since you say you need casseroles for the ILINK cookbook, here's a recently complete recipe from the GEnie Food & Wine RoundTable's Online Cooking Club for a no-egg breakfast casserole: FAST BREAK FROM EGGS 12 oz turkey sausage (hot or mild, your choice) 2 cups apples, peeled and cut in chunks 1/2 cup raisins 1/4 cup shredded carrots 1/4 tsp nutmeg 1/2 tsp cinnamon 1 cup jicama, peeled and julienned 1 cup bulgar wheat 1/3 cup plain nonfat yogurt 1/4 cup scallions, sliced very thin (tops included?) Combime the uncooked sausage, apple chunks (small cubes), raisins, carrots, scallions, nutmeg, cinnamon, jicama, and bulgar wheat with 1/3 cup nonfat plain yogurt. Bake it in a loaf pan for 40 minutes. Hope to see you in Turnips soon! Alan Cohen *********************************************************************** Instructions Pour a belt of tequilla in the glass. Carefully pour in about the same volume to twice as much champagne so it doesn't fizz up too much Cover with the palm of your hand, slam base of glass on table/bar and drink it down in one gulp as it fizzes. Giggle and snort a lot as it has the desired effect. Continue the above. ********************************************************************** Title: Joey's Pizza, Pizza! Categories: ..er.. Pizza Servings: All you can eat. Dough Pepperoni, Sausages ( any meat ) Tomato Sauce Mozzarella ( any cheese ) Anchovies Peppers (or any veggies) Olive Oil Oregano (or any spices/herbs) (Add a pinch of Love - THE Secret Ingredient) And a Diet Pepsi for those ladies watching their calories. <g> Put it all together, and bake in a brick oven till it's done. If you ain't got a brick oven, just put some bricks in your regular oven. Trust me on this! <g> 350 degrees for 30 minutes or 1050 degrees for 10 minutes if you're in a hurry. <g> Contains the Basic Food Group - Wheat, Meat, Fish, Veggies and Diary Products A well balanced, nutritional meal in the palm of your hand. Wot could be better for you or better tasting? (c) Joey Malacria, 1992 Joey Malacria ■ QMPro 1.01 41-6749 ■ Deep in December it's nice to remember.....