--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00034 Date: 05/12/98 From: GREG MAYMAN Time: 10:01am \/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> I was wondering if anyone here has any recipies that DT> include hot dogs. Here are two more... MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: RAKOTT KRUMPLI~ HUNGARIAN SCALLOPED POTATOES Categories: Cheese/eggs, Vegetable, Hungarian Yield: 6 Servings 6 lg Potatoes 12 Eggs, Hard Boiled 4 oz Butter 16 oz Sour Cream 12 sl Bacon 4 oz Swiss Cheese, Grated 16 oz Sausage Or Franks, Sliced 1 ts Salt Boil potatoes in their skin. Boil eggs. Peel potatoes and eggs. In a pyrex baking dish layer the ingredients: start with sliced potatoes on the bottom, sprinkle grated butter on them, salt, sliced boiled eggs, salt, sour cream, sliced sausage -or franks-, repeat one more time. The last layer should be potato. Cover the pie with grated cheese, than lay the bacon slices on the cheese in a diagonally crossed way. Bake the dish in the oven for 45-60 minutes at 400F until bacon is crisp on the top and cheese melted From: Nikki Oliver Read: Yes Replied: No MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Frankfurter Casserole Categories: Diabetic, Main dish, Meats, Crockpot Yield: 8 Servings 1 1/4 c Bean & bacon soup; undiluted 1 1/4 c Water; 2 c All-meat frankfurter; cut -1/2" slices -hot dog or hotdog 1 Onion; chopped finely 1 Green onions; chopped finely 1/2 c Celery;chopped 2 tb Prepared mustard; 1 c Ready-mix type biscuits; Preheat oven to 375F. Mix all ingredients except biscuits. Boil gently 5 minutes. Put about 3/4 cup mixture into each of 8 individual baking dishes and top each with biscuit. (NOT ME!! I hate doing dishes!!) Bake until golden brown (about 20 minutes). Serve at once, Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 MEAT EXCHANGE + 1 VEGETABLE EXCHANGE Source: Recipes for the Diabetic by Billie Little and Penny L. Thorup. Brought to you and yours via Nancy O'Brion and her Meal-Master This cookbook doesn't have the nutritional values as it 22 years old. Only calories: Per serving: 260 MMMMM a word from Greg, in Adelaide, South Australia ... Documentation - The worst part of programming. --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00035 Date: 05/13/98 From: GREG MAYMAN Time: 04:58am \/To: AUDREY LESCHINSKI (Read 0 times) Subj: Looks Good -=> Audrey Leschinski said this about "Looks Good" -=> to Dave Sacerdote on 10 May 98 15:53:00.... AL> So here's what I did: First of all, it shouldn't cost you anything I bought a book called "The Reverse Garbage Garden" by an Aussie girl, Sandra Clayton, that tells the same story! AL> collect garbage bags full of fresh lawn clippings. Be careful if you and Sandra had to go around among the neighbors to get enough to do the job. OTOH, our local city council has given use special bins (separate from the garbage bins) for garden waste, that they empty every second week, turn the contents into mulch, compost it and sell it back to us for $2 a bag. So far we have put some out for them twice, each time with tree prunings that were too tough for our mulcher :-) And I have bought the compost back from them once. But the rest of the time, I manage to get by with what we collect from around the garden. OTOH, I don't use it to the extent you describe - perhaps I should :-) a word from Greg, in Adelaide, South Australia ... If ambition don't hurt, you ain't got it. --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00036 Date: 05/12/98 From: GREG MAYMAN Time: 10:18am \/To: BURTON FORD (Read 0 times) Subj: Oh yes, the recipe! -=> Burton Ford said this about "Oh yes, the recipe!" -=> to Michael Loo on 08 May 98 21:19:00.... BF> to ontopicize when one is a non-cook. I'm still puzzling over TVP -- BF> Tertiary Vinyl Protein? If I remember the assistance I got when I asked about it, you're close... or was it "Totally Vile Plastic"? a word from Greg, in Adelaide, South Australia ... No sense in being stupid if you cain't prove it reg'lar. --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00037 Date: 05/06/98 From: GREG MAYMAN Time: 09:48am \/To: ALL (Read 0 times) Subj: [ 1/10] HERB FAQ... final spasm >>> Part 1 of 10... Here is the final part of the Culinary Herb FAQ... ======================== ======================== 2.33 Savory, Summer and Winter ======================== Latin name: Summer savory: Satureja hortensis Winter savory: Satureja montana 2.33.1 Growing savory ----- From: nmm1@cam.ac.uk (Nick Maclaren): Summer Savory: This is a medium-sized (1') annual, and needs reasonably warm, damp conditions for germination, but needs only a little water thereafter. It has small seeds, so don't sow it too deep. It may be possible to sow it for succession in warmer climates than the UK, but it isn't here. Winter Savory: Treat it exactly as common thyme (thymus vulgaris), which it closely resembles; however, it is slightly more compact, darker leaved and has white flowers. Like thyme, it makes a good edging plant. From: Esther Czekalski Summer savory is sometimes called the bean herb because it goes so well with green beans. It is a much more delicate plant than winter savory and in my experience, can handle a little more shade. In my zone I can only grow it as an annual; winter savory will overwinter and stay almost evergreen if it's mulched a bit. ============================ 2.33.2 Harvesting savory ----- From: nmm1@cam.ac.uk (Nick Maclaren): Summer Savory: The leaves can be used fresh or dried in the usual way. Winter Savory: The leaves can be used fresh or dried in the usual way, but it is evergreen in the UK (again, exactly like thyme). ============================ 2.33.3 Using / preserving savory ----- From: nmm1@cam.ac.uk (Nick Maclaren): Winter Savory: It has a flavour somewhere between thyme and summer savory, but is slightly bitter. It can be used as an alternative for either, and makes an interesting change, but be careful not to use too much. It is nothing like as bitter as hyssop. Summer Savory: It has a special affinity for beans and is known as the "Bohnenkraut" in Germany - adding it to bean salad turns horse food into a delicacy! It can also be used in salads, and for other flavouring. From: Esther Czekalski I like to get a bite of summer savory in salads, too, lettuce salads, potato salads, whatever. The leaves are fairly small so I just strip them from the stem and throw them in; chop them if you don't love herbs as much as I do. You can use it in soups and things but the flavor is so delicate that you might not know that you did! It would be better served chopped as a topping to hot dishes. (Put the winter savory in while it's cooking.) The winter savory can be kept whole, tied with other herbs and taken out of the soup before serving. Has anyone ever used savory for it's smell? I wonder if it wouldn't add a nice note to a lemony mixture. I just don't know if it lasts. Also, I have never preserved either variety so can't tell you what works best. ============================ ============================ 2.34 Rue Latin name: Ruta graveolens ============================ 2.34.1 Growing rue ----- From: nmm1@cam.ac.uk (Nick Maclaren): It is a short-lived (c. 5 years) evergreen perennial 1-2' high, and seems totally indifferent to soil. It takes incredibly easily from cuttings and responds very well to being hacked back when it gets leggy. Apparently it can also be grown from seed. Jackman's Blue is the most decorative variety, and tastes the same as the common green one. It is hardy in the UK, but I don't know how much frost it will take. ============================ 2.34.2 Harvesting rue ----- From: nmm1@cam.ac.uk (Nick Maclaren): Don't bother, unless you are Italian! >>> Continued to next message... --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00038 Date: 05/06/98 From: GREG MAYMAN Time: 09:48am \/To: ALL (Read 0 times) Subj: [ 2/10] HERB FAQ... final spasm >>> Part 2 of 10... ============================ 2.34.3 Using / preserving rue ----- From: nmm1@cam.ac.uk (Nick Maclaren): It is extremely bitter, and is used in very small quantities in Roman (ancient) and Italian cookery - but do experiment, because it really does add something. There is an Italian liqueur called (surprise!) Ruta, which has a branch of rue in the bottle, but is too bitter for most foreigners to drink :-) From HeK: It is also considered slightly toxic nowadays. Sensitive people can develop photosensitivity due to the coumarins in the plant when handling it; these folks should not ingest it. Otherwise, small amounts not too often should be OK - but if you can't take it then don't take it. ============================ ============================ 2.35 Rocket Latin name: Eruca sativa ============================ 2.35.1 Growing Rocket ----- From: nmm1@cam.ac.uk (Nick Maclaren): It is a quick-growing annual about 2' high, and even in the UK will produce seed in well under a growing season. Sow it every few weeks for succession, and leave one early sowing for seed. It will probably escape, but is not a pernicious weed. A late sowing will last until the first severe frosts. ============================ 2.35.2 Harvesting rocket ----- From: nmm1@cam.ac.uk (Nick Maclaren): Use its leaves fresh. ============================ 2.35.3 Using / preserving rocket ----- From: nmm1@cam.ac.uk (Nick Maclaren): It has a smoky taste, and is used to enliven salads - it gives some flavour even to supermarket Iceberg lettuce! It is probably the best of the traditional (but now neglected) salad plants, and is well worth the space even in a very small garden. ============================ ============================ 2.36 Angelica Latin name: Angelica archangelica ============================ 2.36.1 Growing Angelica ----- From: nmm1@cam.ac.uk (Nick Maclaren): This is a broad-leaved, monocarpic biennial or perennial (i.e. it takes 2-5 years to flower, and then dies) 6-10' high. It likes half shade (to reduce the grass cover), and damp, rich soil. Given the right environment, it will self seed and keep itself established. If you have a very hot, dry garden, don't bother with it. It looks very much like lovage, but smells entirely different. From HeK: If you keep the flowerstalk down (break it off every time you see it emerge) the plant will be perennial - until it does flower. ============================ 2.36.2 Harvesting angelica ----- From: nmm1@cam.ac.uk (Nick Maclaren): Cut the side-shoots (which can be quite thick stems) before they become stringy - this is in May or June in the UK, and is just as the flower heads start to open. You can also cut the flower shoots off a little earlier, which will have the effect of keeping the plant alive for a year or so longer, but it will die after about 5 years anyway. ============================ 2.36.3 Using / preserving angelica ----- From: nmm1@cam.ac.uk (Nick Maclaren): Candied angelica stems Cut the shoots into strips about 6" long and 1/2" wide, and remove untidy bits. Blanch them (i.e. bring them to the boil and throw away the water). Then candy them, using gradually increasing strengths of sugar syrup. When they are done, dry them and keep them, but don't throw away the syrup; it keeps for at least a year in the refrigerator and for a long time just in a jar. They can be used for decoration, in fruit salad, in ice cream and so on. The syrup can be used for sweetening such things, and adds a strong angelica taste. I recommend angelica ice cream, made with the chopped stems, syrup and Chartreuse (an angelica-based liqueur) - this recipe is my own invention, incidentally, and this is the first publication :-) The young leaves and stems are also naturally sweet, and can be used in stewed fruits or other puddings, or used in pot pourris. >>> Continued to next message... --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00039 Date: 05/06/98 From: GREG MAYMAN Time: 09:48am \/To: ALL (Read 0 times) Subj: [ 3/10] HERB FAQ... final spasm >>> Part 3 of 10... From HeK: This is a survey. Have you eaten candied angelica stems? Did you like it? Would you eat them again? Reply to HeK@hetta.pp.fi, please use Subject: Candied angelica. Survey results will appear in subsequent editions of this FAQ. [ Greg's comment... I don't think the subsequent edition ever appeared :-((( ] ============================ ============================ 2.37 Sweet Cicely Latin name: Myrrhis odorata ============================ 2.37.1 Growing sweet cicely ----- From: nmm1@cam.ac.uk (Nick Maclaren): You have a wild garden, a long way away from anywhere else? No? Then don't grow this. Sweet cicely likes half shade and a moist, rich soil (like angelica), but is horribly invasive when it likes the conditions. It is a perennial 2-3' high, with deep roots. Like most umbellifers, the individual plants are short lived, but it seeds itself like crazy. Its leaves are a pretty mottled green, and are large and fairly deeply cut. ============================ 2.37.2 Harvesting sweet cicely ----- From: nmm1@cam.ac.uk (Nick Maclaren): Its leaves can be dried, though this is tricky, or its seeds can be collected. ============================ 2.37.3 Using / preserving sweet cicely ----- From: nmm1@cam.ac.uk (Nick Maclaren): It is naturally sweet (like angelica), but has a mild aniseed flavour; very pleasant, if you like aniseed. It can be added to stewed fruits, other puddings etc., or used in pot pourris. ============================ ============================ 2.38 Mexican Mint Marigold (MMM)/ Mexican Tarragon Latin name: Tagetes lucida (T.florida). Common names: Mexican Marigold Mint, Mexican Mint Marigold, Mexican Mint Tarragon, Mint Marigold, Texas Tarragon, Sweet Marigold, Cloud Plant, Yerbanis, Hierba anis, Coronilla, Pericon ============================ 2.38.1 Growing MMM ----- From: Chris McElrath The following descriptive information is taken from "The Herb Garden Cookbook" by Lucinda Hutson. Characteristics of MMM: "Glossy lance-shaped leaves, finely serrated:strong anise scent; brilliant golden marigold-like flowers in fall; perennial". MMM likes "loose, well-draining soil; full sun" Propagation: roots easily in water; readily reseeds Plant seeds in the fall, germination in a few days. Mature plant will be appr. 2 feet tall and 1 foot wide. Especially good in hot, dry conditions where French tarragon won't grow. ============================ 2.38.3 Using / preserving MMM ----- From: Chris McElrath MMM is the best available substitute for Tarragon (see 2.11). The french word for tarragon is "Estragon" which means "little dragon". MMM lacks the fiery flavor of tarragon, but its anise flavor is more pronounced. In Mexico MMM is used as a medicinal tea to calm stomachs and nerves, cure colds, alleviate hangovers. Allegedly, the Aztecs used MMM in a numbing powder which they blew into sacrificial victims' faces to calm their fears. Besides as a tarragon substitute, MMM can be used as a pleasant tea flavoring. It is tasty added to sangria, punches, mulled cider. Also good in vinaigrettes. Recipes From: Chris McElrath Mexican Mint Tarragon Chicken This recipe I have tried and it is quite good. It comes from Lucinda Hutson's "The Herb Garden Cookbook" 4 boneless chicken breasts salt and pepper to taste 3 green onions, with tops 2-3 cloves garlic, minced 2-3 Tbsp fresh marigold mint, chopped 3 Tbsp Dijon mustard 2 tsp. honey2 Tbsp butter, softened 1 Tbsp white wine Slightly flatten chicken breasts and trim excess fat. Sprinkle with salt and pepper. Set aside. Combine the remaining ingredients to make a thick paste. Place appr. 1 1/2 Tbsp. of the paste on each breast. Roll up tightly. Place seam side down on a lightly oiled baking dish and dot breasts with any remaining herb mixture. Bake in preheated 350 degree oven for about 30 minutes. Slice into medallions to serve. >>> Continued to next message... --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00040 Date: 05/06/98 From: GREG MAYMAN Time: 09:48am \/To: ALL (Read 0 times) Subj: [ 4/10] HERB FAQ... final spasm >>> Part 4 of 10... Marigold Mint Vinaigrette 1 egg yolk 1 large clove garlic, minced 2 1/2 tsp Dijon mustard 1/4 tsp freshly ground black pepper 1 tsp honey 1/4 cup MMM vinegar or tarragon vinegar 1 Tbsp chopped MMM 1/2 cup olive oil pinch of salt and cayenne Blend the egg yolk, garlic, mustard, pepper and honey with a fork. Add the vinegar and chopped herbs; mix well. Slowly whish in the oil in a steady stream until thickened. Adjust seasonings. Tomatoes Rellenos 4 med. size tomatoes Salt 3 cloves garlic, minced 4 Tbsp fresh lime juice 3 Tbsp MMM vinegar or tarragon vinegar 1/4 cup olive oil 1/2 tsp dried mustard 1 Tbsp tomato paste 1 tsp brown sugar 1/2 tsp crushed dried red chile 3 tbsp marigold mint, finely chopped 2 tbsp parsley, minced 1 1/2 cups cooked corn kernels, chilled 2 small zucchinis, chopped 4-6 green onions, chopped 1 green or red pepper, chopped salt and pepper to taste Peel tomatoes (if desired) by plunging them in boiling water for 30 seconds, then immediately immersing them in cold water. Cut tops off tomatoes and remove some of the pulp. Lightly salt the shells and invert them on paper towels to drain. Make the vinaigrette by combining garlic, lime juice, vinegar, olive oil, dried mustard, tomato paste, brown sugar, and half of the fresh herbs. Dribble a small amount of vinaigrette (reserve half) into each shell, and chill. Combine corn, zucchini, green onion, bell pepper, salt, pepper and the remaining herbs. Mix with remaining vinaigrette and chill for several hours. Generously stuff each tomato with the corn/squash mixture, and drizzle any remaining vinaigrette over the top. ----- From: Fran Following is a really good marinade using Mexican Mint Marigold. It's from our herb society's soon-to-be-published cookbook. I made it yesterday and marinated some chicken breasts in it before grilling. Delish! But first a comment about Lucinda Hutson, from who's book Chris took the MMM info. She has come down from Austin (to San Antonio) several times to speak to our club. She is one of the most delightful people! The first time she had slides of her house and garden - to die for! The next time she talked about her newest book on tequila and had slides of her travels in Mexico researching it. She obviously had a *lot* of fun. Now for the marinade. Herb Marinade (Marjie Christopher) 1 cup red wine vinegar 1/2 cup olive oil 1/4 cup lemon juice 1 tablespoon dried onion flakes 2 tablespoons sugar 2 tablespoons chopped fresh oregano leaves 2 tablespoons chopped fresh Mexican Mint Marigold or French Tarragon leaves 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon paprika 1/2 teaspoon Worcestershire sauce Pour wine vinegar into blender jar. Add remaining ingredients; blend at low speed for 10 seconds. Pour into jar with tight cover and refrigerate. Makes 1 3/4 cups. Good as marinade for poultry, beef, pork, or lamb. >>> Continued to next message... --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00041 Date: 05/06/98 From: GREG MAYMAN Time: 09:48am \/To: ALL (Read 0 times) Subj: [ 5/10] HERB FAQ... final spasm >>> Part 5 of 10... ============================ 4.9.2 Pesto ----- Also see Using / preserving basil, 2.1.3, and Freezing your herbs, 4.4. ----- From: jnilsen@minerva.cis.yale.edu (jnilsen) 1 cup fresh Basil leaves, tightly packed 2-3 cloves garlic 1/4 cup freshly grated Parmesan cheese 1/4 cup pine nuts 1/4 cup olive oil Process (or finely chop and mix) all but oil. Slowly add oil. Use. ----- From: phuyett@cctr.umkc.edu (Donna Beach) I never really follow a recipe when I make pesto. I usually put 4-6 cloves of garlic in the food processor with 1/4 cup of olive oil and a couple of tablespoons of herb vinegar and then chop the garlic. Then I add at least 3-4 cups packed fresh sweet basil leaves and 3-4 tablespoons of ground almonds. Some people use ground pine nuts. And 1/4 cup or more of grated parmesan cheese (I like it fresh best). All this gets processed till the basil is chopped fine. I have seen this basic pest recipe to include one-to-several peeled tomatoes--which is a great way to use up an abundance of tomatoes from your garden. Later in the year when there's not as much sweet basil, you can put parsley into the mix. I have even seen a winter "pesto" made with fresh sage, but to me, it's not pesto without fresh sweet basil, with or without the tomatoes. ----- From: wfink@iastate.edu (Ruth J Fink-Winter) This is one of my favorite pestos. Asian Pesto 1 clove garlic 1" piece ginger root, peeled 2 tsp. toasted sesame seeds 2 bunches cilantro, stems removed 1 tsp. soy sauce 1 tsp. mirin or apple juice juice of 1 lime (about 3 tsp.) 1/4 tsp. Tabasco sauce 3 tsp. sesame oil (or less) 8 oz. soba noodles, cooked Turn on food processor. With motor running, drop garlic and ginger into feed tube. Add seeds and cilantro; pulse til finely chopped. Add soy sauce, mirin or juice, and then slowly add oil in steady stream until pesto is desired consistency. Toss with hot noodles. ----- From: stewball@utxvms.cc.utexas.edu (ANDREAS GUENIN) Sundried Tomato Pesto 1/2 cup blanched sundried tomatoes 1/4 cup grated Parmesan cheese 2 Tbs. tomato paste 3/4 cup olive oil 1/2 tsp. dried thyme 2 cloves of garlic 1/4 cup toasted pine nuts Combine everything except the oil in a food processor, and then slowly add the olive oil while pureeing to the proper consistency. ----- From: gcook@chem.Stanford.EDU (Gregory R. Cook) For a low fat (or no fat) alternative, cut down (or eliminate) the olive oil and add fresh squeezed lemon juice until you get the right consistency. Personally, I like to use a little bit of olive oil for the texture. Also, walnuts are often substituted for pine nuts. ----- From: DonW1948@aol.com Pesto (Sorrel-Chive Herb Paste) 1 c Sorrel 4 tbs. Shallots; finely minced 4 tbs. Pine nuts; ground 3 tbs. Parsley; chopped 3 tbs. Chives; chopped Grated peel of 4 oranges 1/4 Onions, red; chopped 1 tbs. Mustard, dry 1 tsp. Salt 1 tsp. Pepper, black 1 pn Pepper, cayenne 3/4 c Oil. olive Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely chopped.) Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts. ----- >>> Continued to next message... --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00042 Date: 05/06/98 From: GREG MAYMAN Time: 09:48am \/To: ALL (Read 0 times) Subj: [ 6/10] HERB FAQ... final spasm >>> Part 6 of 10... From mflesch@mail.coin.missouri.edu (Mary A. Flesch): Yet another pesto idea. I am always trying to lower the fat in my diet, so last summer I tried "Rosie's Pesto" from "In the Kitchen with Rosie" (Oprah's cook) mostly because it had no oil in it (1 1/2 c fresh basil leaves, 2-5 garlic cloves to taste, 1/4 c pine nuts, 1/4 c fresh parmesan and 1/4 cup lemon juice). However, I only had bottled lemon juice (BIG MISTAKE, I highly recommend fresh) and it turned out way too lemon-y. So I diluted it with ricotta, and it turned out excellent over fettucini! I think it would also be a good mixture to stuff manicotti with. The mixture was approximately 1 tablespoon pesto to 1/4 c manicotti. ----- > ... pesto turning brown... From: Xiaoyan Ma I grow sweet basils to make pesto. But for some reason my pesto always turns brown (the surface only) within 2 minutes. This is the recipe I have: 1/2 cup chopped basil 3 tbs. parmesan cheese 4 tbs. olive oil 2 tbs. pinenut 1 clove of garlic salt I put 3 times of each ingredient into the blender and blend it for 2 minutes then store the pesto in a jar. I have tried a few times, the same thing happens each time. The pesto tastes good but looks awful. When I mix the pesto with pasta, the whole thing turns brown right away. Can someone tell me what causes the problem? From: macrakis@osf.org (Stavros Macrakis) Pesto (like guacamole) turns brown by oxidation. One way to prevent oxidation is to pour a thin layer of oil on top, or cover with plastic wrap (touching the pesto). Your pesto will probably also turn out better if you use a mortar and pestle instead of a blender. In fact, even a food processor seems to work better than a blender. And the traditional cheese to use is not parmesan, but pecorino sardo (Sardinian ewe's milk cheese). Unfortunately, good pecorino sardo is hard to get in the US, so you might have to substitute pecorino romano, also known as just "romano". ----- > I would like to hear from others about alternatives for using pesto. From: wlgardne@magnus.acs.ohio-state.edu (Wendi L Gardner) I grow lots of basil and make tons of pesto. what to do with all of that pesto? yes pasta, yes bread, but other fun things to do with pesto... * smash it into cream cheese (the ratio of pesto to cream cheese that I prefer is 1:3, but you can go more or less, obviously.) add garlic, some plumped (blanched) sun dried tomatoes, whatever else you fancy - yum! * toss pesto with white beans and vidalia onions, serve this concoction hot on a bed of fresh spinach. * mix pesto with vegetable broth, toss in whatever veggies you have in the fridge and some macaroni, (I like broccoli, carrots, cauliflower, and rotini for this) and you have soup. * find the juiciest beefsteak tomato you can...slice in half, slather with pesto, broil till bubbly. messy, but with a good quality tomato--- more than worth the mess! * fill mushroom caps with pesto plus a cheese (the pesto cream cheese mixture in #1 is good for this) sprinkle with bread crumbs and broil. ----- From: mmm@alpha2.csd.uwm.edu (Michelle Marie Manke) Make pizza with a layer of pesto on the crust, then mozzarella cheese, then dotted with feta. Try using reduced-fat mozzarella, and scattering black olives & fresh tomatoes on top! From: rscw081@uacsc1.albany.edu (Sarah G.) Pesto and potatoes: On baked potatoes, swirled into mashed potatoes, mixed into homefried potatoes, used as a dipping sauce for French fries. Make soup and swirl a spoonful into each bowl before serving. Blend the pesto with vinegar and oil, or your favorite vinaigrette, and use as salad dressing Make into soup... sautee some veggies, add broth and pesto, and simmer for pesto soup. Thin it and use as a marinade for tofu, potatoes and veggies, then grill. Use it for garlic bread filling (or is that what you meant?) Or you could use it to smear over homemade bread before it comes out of the oven as a glaze Sliced ripe tomatoes layered on a plate with pesto, and fresh waterpacked mozzarella. It's easy to make a dairy free pesto. Instead of using cheese, either use a mild flavored miso paste or SoyMage pretend grated cheese, which is completely vegan (no casein). I usually just leave the cheese out altogether, letting the flavor of the basil, garlic, olive oil and nuts show through. From: norrisj@boalt.berkeley.edu (Jennifer Norris) I make a potato salad with it. Instead of the usual mayonnaise, I add pesto. Besides potatoes, I add fresh snap peas, green onions, and if I want to make it a really substantial meal, black beans. Gets rave revues.... >>> Continued to next message... --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00043 Date: 05/06/98 From: GREG MAYMAN Time: 09:48am \/To: ALL (Read 0 times) Subj: [ 7/10] HERB FAQ... final spasm >>> Part 7 of 10... ============================ 4.9.3 Miscellaneous ----- From: phuyett@CCTR.UMKC.EDU (Donna Beach) Potatoes with Tarragon one large onion 1 tbs. oil 4 medium potatoes. 1 bay leaf 3 tbs.-1/4 cup vinegar salt & pepper to taste one tbs. chopped fresh tarragon Chop onion and sautee till transparent. Peel and slice potatoes, 1/4" thick. Add to onions and sautee for a couple of minutes, then add bay leaf, tarragon, salt and pepper. Add about 1/2 cup water to the skillet, bring to a boil, then cover and simmer for 30 minutes or so--till the potatoes are done. Stir from time to time to make sure they aren't sticking and adding extra water if needed. Serve with the pan drippings. I've seen a similar recipe using rosemary instead of tarragon. ----- > I'm seeking a recipe for ginger salad dressing (like you get at a Japanese steak house) From Sam Waring : Ginger Dressing 2 T Ginger, fresh; peeled & -coarsely chopped 2 T Dijon mustard 2 tsp. Hoisin sauce 1 T Balsamic vinegar 1 T Soy sauce, light Cayenne pepper; to taste 1 T Sherry 2 T Sesame oil 1/4 c Oil Blend ingredients in blender or processor. Makes about 1 1/2 cups. ----- From: DonW1948@aol.com Fuvesleves (Herb Soup) 1 tsp. Marjoram leaves 1 tsp. Thyme leaves 1 tbs. 1" pieces of Chives 1 tsp. chopped Applemint 4 tbs. unsalted Butter 1 tbs. all-purpose Flour 6 c Water 1 tsp. Salt a pinch of black Pepper 3 Egg yolks 1 tbs. Sour cream 3 hard Rolls, cut in half, toasted Cook all the herbs in 2 tablespoons butter for 2-3 minutes. Sprinkle with flour, then stir and cook another 4 minutes. Set aside. Pour 6 cups of water into a pot and bring to a slow simmer. Add salt and pepper. Mix egg yolks, sour cream and remaining butter; whip into the simmering soup. Cook soup over low heat, stirring, until it thickens. Add herbs and simmer another few minutes. Place half of a toasted roll in a soup plate and ladle soup over it. Notes: This recipe comes from Gyula Vasvary, master chef in the 1820's of Hungary. ----- From mflesch@mail.coin.missouri.edu (Mary A. Flesch): I got this recipe from our local newspaper over Thanksgiving and used the last of my summer sage, marjoram and thyme (dried of course) to make this: Spice rubbed Turkey 2 T dry mustard 2 t ground sage 1 t garlic powder 1 t thyme 1 t marjoram 1 t paprika 1 t salt 1 t fresh ground pepper 1/2 t ground ginger Mix together well. Makes enough to season a 10-12 pound turkey. I think this would also be good on pork chops. ----- From Mindy Vinqvist : Herb Garden Dressing (uses dried, which will tide us all over til summer) 1 c dried oregano 1 c dried basil 1/2 c dried marjoram 1/2 c dried dill weed 1/2 c dried mint leaves 1/2 c onion powder 2 tbs. dried mustard 2 tsp. salt 1 tbs. freshly ground pepper Combine ingredients, keep in sealed jar to use as needed Dressing - 2 tbs. dried mix, 1 1/2 c extra-virgin olive oil, 1/2 c cider vinegar. Mix and let stand 1 hour before serving. Mix again just before serving. Can also be used dried and sprinkled over things (I recommend food things) >>> Continued to next message... --- Blue Wave/Max v2.21 * Origin: Ground Zero Internet UUCP 61-8-8325 1822 (3:801/200)