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1989-11-28
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From: Ellen Cleary
To: Al Mellis -:) Computer Dynamics Nor Msg #83, 26-Nov-89 12:33pm
Subject: Request
Al,
Once you get those great recipes, I sure hope you're going to share them with
all us vultures who are reading about them here. @:-)
Just kidding--obviously that's not required.
...but if you did want to share the Christmas spirit...<grin>
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Ellen Cleary
To: Lynette Bloise Msg #84, 26-Nov-89 12:35pm
Subject: Pumpkin Bread
I love quick breads. Thanks so much for sharing.
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Ellen Cleary
To: Sheryl Lewinter Msg #85, 26-Nov-89 12:39pm
Subject: Re: Orange unzipper
SL> from Tupperware (I have lots I never use). Then there's a nifty
SL> gadget they made and didn't sell, but I got one in a gift packet. It's
SL> like a plastic crochet hook you use to peel oranges. It's great.
I have one of those too, and I love it. Sunkist also made them and I find
them a lot at yard sales now.
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Ellen Cleary
To: Everyone Msg #86, 26-Nov-89 12:41pm
Subject: Cooter
I have been enjoying reading the "White Trash Cookbook", which I learned
about here. It really is great. They give recipes for cooter, but there is
no clue I can find in the book for what that is. They do tell you in one
recipe to "Open shell with a saw and take out meat, fat, liver and eggs. Be
careful not to break the gall. Remove meat from the feet and legs." Could
this be an armadillo? Anyone know what a cooter is?
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Ellen Cleary
To: John Hartman Msg #87, 26-Nov-89 12:47pm
Subject: bouquets
JH> I guess this is the time to tell you, Dorothy, and Ellen too, I really
JH> enjoy reading your conversations and the kind words that you have for
JH> everyone. I'm sure I speak for many people on the echo. Thank you
JH> both.
Thanks so much, John.
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Ellen Cleary
To: Pat Haynes Msg #88, 26-Nov-89 12:48pm
Subject: Cooking equipment
PH> One Christmas years ago I acquired a number of paint stirring
PH> sticks, the kind that are free anyplace paint is sold, cut
PH> the notches, drilled a hole in the top end (so it could hang
PH> near the oven), sanded them smooth and gave them to friends
PH> and neighbors. Makes a great little "it's nothing" gift.
What a great idea!!
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Ellen Cleary
To: Socorrito Baez-Page Msg #89, 26-Nov-89 12:50pm
Subject: Re: Lean Cuisine
SB> Can they be pickled?
The zucchini or the people who make Lean Cuisine?
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Ellen Cleary
To: Socorrito Baez-Page Msg #90, 26-Nov-89 12:42pm
Subject: Crumb Cake
Thanks so much for pointing this out to me. I did indeed omit it from the
recipe. Here is the corrected recipe.
BTW, your friends should have been delighted, since you used 3 times the
necessary butter!!
------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Crumb Cake
Categories: Cakes
Servings: 16
2 c Light brown sugar
2 c Flour
1/2 c Butter
1 ea Egg
1 t Soda
1 c Sour milk
1/4 t Salt
1 t Vanilla
1 x Cinnamon
Preheat oven to 350 degrees. Grease and flour a 9 inch square pan.
Combine sugar, flour, and butter with a pastry blender or your fingers
until crumbly. Reserve 1 cup for topping. Beat egg lightly. Add to
crumbs. Dissolve soda in milk, then add with salt and vanilla. Beat ONLY
until smooth. Pour into pan. Sprinkle with reserved crumbs and lightly
with cimmamon. Bake 40-45 minutes. Cool in pan on rack.
salt and vanilla. Beat ONLY until smooth.
-----------------------------------------------------------------------------
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Ellen Cleary
To: Bill Danahey Msg #91, 26-Nov-89 12:32pm
Subject: Re: crab cakes and batter fried fish
Sorry I can't help you with your seafood requests, but I do hope this time
you find them.
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Ellen Cleary
To: Tandika Star Msg #92, 26-Nov-89 12:35pm
Subject: Re: Cooking with chemistry part2
Are you experimenting with making your own muffin recipes? I have wondered
and wondered about that and have been scared to tinker with my recipes, for
exactly the reason you cite. I am afraid there is a correct balance of
liquid, flour, leavening and oil and I have been afraid to mess with it.
If you are experimenting, I'd love to know your conclusions as you go along.
*Ellen*
--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2)
From: Donna Siren
To: John Hartman Msg #93, 27-Nov-89 04:27pm
Subject: Re: Disabled
JH> I would like to know if our posts are readable if we put the funny
JH> little explicatives in, like the grin symbols, or in my case the
JH> [Kseries of dots, indicating a theatric pause. Lately, when I do it
JH> I have been wondering if Donna Siren can read it.
The only thing that will give me trouble is graphics, which is what
happened with a message that was posted around two months ago, but I
haven't had any trouble with any other messages. If I have trouble
reading a recipe that looks good, I'll call for help (grin).
Donna
---
* Origin: Visually Impaired Computer Enthusiasts (N. O. VICE) (Opus 1:396/8)
From: Socorrito Baez-Page
To: Sheryl Lewinter Msg #94, 27-Nov-89 10:01pm
Subject: Re: Time/Life books
all of their books are so beautifully done. a whole set would be wonderful
even just for browsing--even if you never made anything from them!
rius 1.0u
* Origin: ShanErin,Socorrito's Kitchen, Alexandria, VA (1:109/20.0)
From: Socorrito Baez-Page
To: Henry Stando Msg #95, 27-Nov-89 10:05pm
Subject: Crab Muffins
this recipe was posted by Jay Nelson 29 Jun 89
Crab Muffins:
1/2 stick butter
1/2 cup chopped onions
1/2 cup chopped green peppers
1 pack softened cream cheese
2 tuna size cans of crab meat
Melt butter, saute onions and peppers until onions are translucent. add cream
cheese and cragb meat and continue heating until everything is mixed. spread
on top of split english muffins. broil until they turn lightly brown.
as I noted before, we added more green peppers and onions and used a pound of
fresh crab meat. we used an 8 oz package of cream cheese and spread it out on
pita bread, sprinkled a little parmesan and broiled. came out like crab
pizzas and were enjoyed by all.
--- Sirius 1.0u
* Origin: ShanErin,Socorrito's Kitchen, Alexandria, VA (1:109/20.0)
From: John DeCarlo
To: Thomas Rhone Msg #96, 27-Nov-89 03:36pm
Subject: Christmas Cheer
TR> I have been given a bottle of BROTHERHOOD HOLIDAY WINE for the second
TR> year in a row. After drinking last years bottle I think this must be a
TR> specialty wine for making one of those hot holiday drinks. It's a red
TR> wine with "herbs and spices added."
TR> Does anyone know how to make one of those hot drinks (I'm not even sure
TR> what they're called but I'd like to give one a try.)
I have a recipe for a Swedish drink that can be made with Red Wine and spices,
called Glogg (o with an umlaut). Will look it up for you and post it soonest.
--- msged 1.99S ZTC
* Origin: Cluster(No Tarmac) McLean,VA 7034480926 (5p-7aM-F,24) (1:109/131)
From: John DeCarlo
To: Mike Avery Msg #97, 27-Nov-89 03:36pm
Subject: Brewing
Mike (and the others who posted apple ale recipes or the like),
There is an echo called ZYMURGY available from the Backbone, just like COOKING
is. The moderator is Wayne Hamilton.
There is an echo called BREWBEER moderated by Tim Weil, at 1:109/419. It is
mostly in the DC area right now.
--- msged 1.99S ZTC
* Origin: Cluster(No Tarmac) McLean,VA 7034480926 (5p-7aM-F,24) (1:109/131)
From: Lyn Bettencourt
To: Bud Cloyd Msg #98, 26-Nov-89 08:28pm
Subject: Re: Pioneers
Your concept of early death is right, but 40 is closer to the truth for
"pioneers" and many started at 20 or older. The infant death rate was very
high. As was the death rate for you children.
--- QuickBBS v2.04
* Origin: The Flight Line Net 208 SDS (1:208/100)
From: Lyn Bettencourt
To: Bill Mathews Msg #99, 26-Nov-89 08:43pm
Subject: Re: Sourdough Starter
To make any honey into a fungus-free state you pasturize it or boil it. This
will allow ANY honey to NEVER CRYSTALIZE. Try it. It works on even honey
that has crystalized. Store bought also won't crystalize (it's been
pasturized to kill the mold that crystalizes honey). That is the honey that's
been pasturized won't crystalize unless re-infected (the fungus ia air-borne
and "all natural").
--- QuickBBS v2.04
* Origin: The Flight Line Net 208 SDS (1:208/100)
[99] Highest: 99
ECHO area 2 ... Echo: COOKING
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Message Areas ----------------------
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4 ... Echo: WRITING
5 ... Echo: BIKENET
6 ... Echo: SPACE
7 ... NetMail
23 ... Echo: Bay Area For Sale
24 ... Echo: Genealogy
25 ... Echo: CA QUAKE
Message area: 2
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