--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00026 Date: 05/12/98 From: DOROTHY FLATMAN Time: 01:25pm \/To: ALL (Read 0 times) Subj: CR: Those Myths MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Waldorf-Astoria Cake and Other Myths [America] Categories: Information, Cakes, Typed Yield: 1 Info file MMMMM----------------------LEGENDS AND LORE--------------------------- Legend dating from the 1930's or 1940's was that a woman requested the recipe from the Waldorf-Astoria -- presumably after having been served it. She received the recipe -- and a bill for $100. Outraged, she freely shared the recipe with all her friends. But according to Jan Harold Brunvand, a folklorist who traces such things, the original Red Velvet Cake wasn't from the Waldorf-Astoria. However, because of the demand from patrons who associated the cake with the hotel, the Waldorf later created such a dessert. Similar legends -- all untrue -- circulate about chocolate chip cookie recipes presumably requested from Mrs. Fields, Neiman Marcus and Marshall Field. Only in these instances, the bills were supposedly for $250. As with the Waldorf-Astoria, because of customers' expectations, Neiman Marcus also created a cookie recipe that it circulates on its Web site, http://www.neimanmarcus.com. Source: Barbara's Mailbag by Barbara Durbin as published in the Oregonian FoodDay Typos by Dorothy Flatman 1998 MMMMM Dorothy Flatman Clackamas, ORegon, USA ~~~ X VbReader V1.4 XWho protects us from our protectors? --- Maximus/2 3.01 * Origin: Dave's Free for All (1:105/86) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00027 Date: 05/12/98 From: DOROTHY FLATMAN Time: 01:26pm \/To: ALL (Read 0 times) Subj: CR: Succotash Tradition MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Succotash Has A Long, Noble Tradition [Native America] Categories: Information, Vegetables Yield: 1 Info file MMMMM---------------------TYPES OF SUCCOTASH-------------------------- If you enjoyed succotash this past holiday, you may not realize that you ate a native American dish. The original recipe was made from beans cooked with bear meat; corn kernels were added toward the end. New Englanders have replaced the bear with salt pork, but many still use their local cranberry beans rather than limas, which have become the succotash bean everywhere else. New England makes two kinds of succotash: a chowder-like soup with cream and one with added vegetables and meats like a boiled dinner. Southerners gladly adopted succotash -- and then developed their own versions, which nearly always include tomatoes. Often okra joins or even replaces the lima or butter beans. Some Southern recipes, like some New England recipes, call for boiling the corn cobs from which the kernels have been scraped along with the beans, which gives a slightly different flavor. "What Mrs. Fisher Knows About Old Southern Cooking" (1881), the first cookbook written by an African American, gives a Southern succotash recipe that has charmingly Southernized the name to "circuit hash." Source: Article in the Oregonian FoodDay by Charles Perry of the LA Times-Washington Post Service. Typos by Dorothy Flatman 1998 MMMMM Dorothy Flatman Clackamas, ORegon, USA ~~~ X VbReader V1.4 XWho protects us from our protectors? --- Maximus/2 3.01 * Origin: Dave's Free for All (1:105/86) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00028 Date: 05/12/98 From: TREVOR BATES Time: 08:45am \/To: GAIL SHIPP (Read 0 times) Subj: Thanks to ALL of you 10 May 98 10:20, Gail Shipp wrote to Trevor Bates: -=>> spoke to All about Thanks to ALL of you That <=- TB>> So Once again Thanks to all of you that helped.. GS> Hi Trevor Hia Gail long time no chat !!!! GS> Now that you have all that sorted out - been cooking anything GS> interesting lately? To be honest no !! Spent most of the time on hospital food for the last few months :( Not very appetising to say the least :( Having said that when I have been at home the meals I have been having had to be very bland and non to spicy :( Which is a shame because I love chilli's and anything with garlic in it!! So the other day when I was discharged from hospital care I came home and made myself Garlic & Chilli Steak :-) Steak just happens to be my favourite :) 1lb Fillet Steak marinated over night in one of the hottest chilli/garlic sauces I could make, ( recipe pinched from in here a long time ago! ) wrapped in silver foil and placed in a low oven for 5 hours!! Roasted Potatoes Carrots Cauliflower Brussel Sprouts The steak was that tender it just melted in the mouth and then the fun began !!! Ohhh My what a burn !!! Washed down with several Ice Cold Largers was absoulte heaven!! That little lot was the BEST meal I had in over 3months!!!! Hmmmmmm it was wonderfull, Makes me hungry again for it just thinking about that one!!! Time to go shopping again :-))) Regards Trev, SysOp Crock's Corner BBS ax25 Mail to n1zyh@gb7fyl.#16.gbr.eu tcp/ip Mail to n1zyh@gb7wlr.ampr.org tcp/ip no 44.136.97.136 InterNet E-Mail trevor.bates@crocks.camelot.co.uk --- FMail/2 1.22 * Origin: > Crock's Corner BBS Tel+44(0)1253-305040 24hrs< (2:250/607) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00029 Date: 05/12/98 From: NEYSA DORMISH Time: 04:54pm \/To: RUTH HAFFLY (Read 0 times) Subj: Trip East... RH> All right, I'll keep you posted. Warning, if David is with us, don't be RH> decieved. He is tall and thin so you would think he doesn't eat much. I prefer eaters to pickers. :) RH> For the size of him tho, he puts a good bit away. Rachel told me that RH> when they were at a friend's house for dinner once, David started eating RH> at a large bowl of vegetables. She and Joey went out to rent a movie; RH> when they came back, David was just about finished with the vegetables. hehehe RH> OTOH, Mike (Deborah's boyfirend) is big (ex football player) but eats RH> like a bird in compareison; he's trying to lose some weight now that RH> he's no longer playing football. I hate it when you fix a lot of food and someone picks!! :(( Hugs! Neysa email to: neysa (at) pdn (dot) net *files* to: thocutt (at) pdn (dot) net http://legend.pdn.net TELNET: legend.pdn.net OR 207.226.200.66 ... Chili is a spritual event not a food. - Wesley Pitts --- GoldED/2 2.50+ * Origin: The Once and Future Legend : Hartsville, SC : (1:3651/7) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00030 Date: 05/12/98 From: NEYSA DORMISH Time: 09:50pm \/To: MICHAEL LOO (Read 0 times) Subj: The Old Sod ML> One of the great secrets of my life is that I prefer cow's milk blue ML> cheeses to Roquefort. Utoh! The cat's outta the bag. :) Hugs! Neysa email to: neysa (at) pdn (dot) net *files* to: thocutt (at) pdn (dot) net http://legend.pdn.net TELNET: legend.pdn.net OR 207.226.200.66 ... Consciousness: that annoying time between naps. --- GoldED/2 2.50+ * Origin: The Once and Future Legend : Hartsville, SC : (1:3651/7) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00031 Date: 05/12/98 From: GREG MAYMAN Time: 02:35am \/To: BURTON FORD (Read 0 times) Subj: You don't get it? -=> Burton Ford said this about "You don't get it?" -=> to Greg Mayman on 08 May 98 21:30:00.... BF> Don't fret, you are not alone. When I was a teenager I didn't get a BF> simple joke for years and years, and one day, when I was an adult, it BF> popped into my mind and laughed like a fool. LOL! And it makes you (me) feel so stupid when you blurt out that you were laughing at a joke someone told you *** years ago BF> The joke? How do you get down off an Elephant? You don't, you get BF> down off a duck. BF> Feel better? Yep - especially since I got rid of all the elephant down in my doona. a word from Greg, in Adelaide, South Australia ... A cynic knows the price of everything but the value of nothing. --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00032 Date: 05/13/98 From: GREG MAYMAN Time: 04:55am \/To: TERI CHESSER (Read 0 times) Subj: French terms -=> teri Chesser said this about "French terms" -=> to Greg Mayman on 10 May 98 14:28:26.... tC> Thank you, thank you, thank you very much I do have a really tC> *fast* machine though...... 166 Mhz Pentium and 64 meg of RAM. But it tC> runs DOS really nice :) LOL! I should think so!!! The first week Gene was at his new company, tC> there was a party and he won the grand prize, a state-of-the-art tC> computer. I got his "old one". Beats the pants off my old one That's the way to do it. Meanwhile, I'm trying to fit a hard disk into a Commodore PC10 (8086, 640K and twin floppies) for my SonIL who is at the moment using my old Amstrad PC1512 (8086, 512K and twin floppies). tC> I used to use another program but one day Gene said it wouldn't work tC> anymore. I believed him and now I have 3.1. Hmmm. tC> I'm such a sucker for multi-syllabled words :) Hmmm... Win-doze, in-suff-ic-ient mem-or-y, un-known er-ror, re-in-stall... hmmm again.... a word from Greg, in Adelaide, South Australia ... I wouldn't recognize subtlety if it hit me on the head. --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00033 Date: 05/12/98 From: GREG MAYMAN Time: 09:59am \/To: DUC TRAN (Read 0 times) Subj: Hello folks -=> Duc Tran said this about "Hello folks" -=> to All on 09 May 98 23:17:52.... DT> So Treehouse shows its shows until 7PM PST, and that's when the Food DT> Network starts to show its programs, and that means that I miss a fair So you watch from 7pm to when? Geewillikers, I'd explode if I had more than 2 or 3 cooking shows a WEEK! DT> blabbing. I should get a better text editor for this. This message DT> looks horrible. Huh? Looks OK to me. What editor are you using? I was wondering if anyone here has any recipies that DT> include hot dogs. No, this isn't for a cooking class, this is actually DT> for my own use. My Thanks. Here are a couple of unusual ones... MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Borscht #001 Categories: Ukrainian, Ethnic, Soup/stew, Side dish Yield: 6 Servings 2 tb Butter 1/2 c Onions; finely chopped 1 1/2 lb Beets, (about 5 cups) -- cut into strips 1/4 c Red wine vinegar 1 ts Sugar 2 Tomatoes, peeled, seeded and -- coarsely chopped 2 ts Salt Black pepper; freshly ground 2 qt Beef stock 1/2 lb White cabbage, quartered, Cored; coarsely shredded 1/4 lb Boiled ham -- cut into 1-in cubes 1/4 lb All-beef frankfurters -- cut in 1/2-in rounds 1 lb Boiled brisket from the stoc -- cut into 1-in cubes 4 Sprig parsley, Tied together w/1 bay leaf 1/2 c Dill or parsley -- finely chopped 1 c Sour cream In an 8-quart pot, melt the butter over moderate heat. Add the onions ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not brown. Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp of salt and a few grindings of black pepper. Pour in 1/2 cup of the stock, cover the pan and simmer undisturbed for 50 mins. Pour the remaining stock into the pot and add the shredded cabbage. Bring to a boil, then stir in the ham, frankfurters and beef. Submerge the tied parsley and bay leaf in the soup, add another tsp of salt, and simmer, partially covered, for 1/2 hr. Transfer to borshch to a large tureen and sprinkle with fresh dill or parsley. Accompany the soup with a bowl of sour cream, to be added to the borshcht at the discretion of each diner. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Frankfurter Tacos Categories: Lunch Yield: 8 Tacos 1 pk (425 g) frankfurters 1 Onion, chopped 1 tb Butter 1 cn (425 g) baked beans in - tomato sauce 8 Taco shells Lettuce, shredded Cheddar cheese, grated Heat the frankfurters as per packet instructions, allow to cool. Melt butter in a pan and fry the onions until soft, and the baked beans and mix well. Place one frankfurter into each shell, add a spponful of the sauce, some shredded lettuce and grated cheese. Sunday Mail, Adelaide, South Australia, Feb 2 1997 MMMMM a word from Greg, in Adelaide, South Australia ... Why can't you keep a frog as a pet? Because it croaks indoors. --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200)