--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00092 Date: 05/13/98 From: RUTH HANSCHKA Time: 01:59am \/To: MICHAEL LOO (Read 0 times) Subj: Sherry Chicken I found this on a Swiss website,and thought it looked like something you might go for. No dairy products, and a lot of sherry in the sauce. The only change I might make is soaking the chicken in the liquids before baking it, rather than just during...but maybe not. This is going to be dinner Sunday night, regardless. Chicken With Sherry-Apricots uploaded by Christiane Franz to: [//quasar.physik.unibas.ch/~tommy/nanni/sherry/chicken.html] Serves 4: 4 Chicken Breasts (with skin) oder chicken legs 150g dried apricots 3 onions 250ml sherry (medium dry) 2 TB setchuan pepper 75g butter 1 TB oil salt, starch flour Preparation: soak the dried apricot and the setchuan pepper for at least four hours in sherry. Melt butter with oil in the baking tin in the preheated oven (to 225 degrees centigrade). Salt the chicken and roast in the melted butter for 20 minutes. Cut onions in medium sized cubes, add them and the soaked apricots to the chicken and roast for 20 minutes. Fill up the remaining sherry with water to 250ml and thicken it with starch flour. Decorate the chicken with apricots and onions on a serving plate and pour sherry sauce on the top. Serve with curry rice. --- Maximus 2.02 * Origin: A Bit Of Light In Your Night 860/290-8578 10p-8a Only (1:142/578) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00093 Date: 05/13/98 From: DAVE SACERDOTE Time: 10:07am \/To: BOBBIE BEERS (Read 0 times) Subj: A Thousand Stories The voices in my head sounded like Bobbie Beers when they said: BB> Chocolate Pie is my all-time second favorite... Well, then, I have to share this recipe with you. It is incredibly rich, chocolatey, and delicious. You could make this a less-fatty and lighter dessert by substituting something like Cool-Wip for the whipped cream, but... Dave ----- Now You're Cooking! v4.53 [Meal-Master Export Format] Title: Angel Chocolate Pie Categories: chocolate, pies Yield: 1 pie ------------------------------------Crust----------------------------------- 3 lg egg white 1/4 ts salt 1/8 ts cream of tartar 1/2 c sugar 1/4 c confectioner's sugar; sifted 1/2 ts vanilla 3/4 c walnut meats; chopped fine ----------------------------------Filling----------------------------------- 4 oz sweet chocolate; chopped 1/2 oz unsweetened baking -chocolate; chopped 4 tb water 1 ts vanilla 1 c whipping cream ----------------------------------Topping----------------------------------- 1 c whipping cream 3 tb sugar 1 ts vanilla Crust: Beat egg whites with salt and cream of tartar until foamy. Add sugar, 2 tbsp at a time, beating well after each addition. Then continue beating to very stiff peaks. Fold in the confectioner's sugar, then the vanilla and nuts. Spoon into a lightly greased 8-inch pie plate to form a nest-like shell; build sides up an inch above the edge of the pan. Bake in a slow (300 F) oven for 50 to 55 minutes, checking it after about 45 minutes. Remove it from the oven and allow to cool. (As it cools, the meringue will fall, forming a pie crust.) Filling: Stir chocolates together with the water over very low heat, or in the top of a double boiler until they melt; cool until thickened. Add the vanilla. Whip cream until stiff peaks form, then fold in the chocolate mixture. Pile into the shell and chill for 2 hours. Topping: Add sweetened whipped cream on top of the pie and sprinkle with chocolate jimmies. Typed by Dave Sacerdote Contributor: Yankee Magazine, February 1998 ----- ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00094 Date: 05/13/98 From: DAVE SACERDOTE Time: 10:13am \/To: DOROTHY FLATMAN (Read 0 times) Subj: Re: Apple Logic The voices in my head sounded like Dorothy Flatman when they said: DF> Nothing quite as satisfying in the summer as to wander along DF> a woodlands path under a canopy of trees while you pick berries off the DF> bushes you go past. Of course, you need to be familiar with which ones DF> you dare to eat, but if you have to chase the birds away to get any, DF> it's usually safe to assume they won't hurt you. Keeping in mind, of course, that birds can safely eat poison ivy berries... Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00095 Date: 05/13/98 From: DAVE SACERDOTE Time: 10:34am \/To: IAN HOARE (Read 0 times) Subj: Centre for this'n'tha The voices in my head sounded like Ian Hoare when they said: DS> American Dairy Board telling us all that lactose intolerance is DS> psychosomatic, and anyone who claims to be lactose intolerant is a DS> liar. IH> Interestingly enough, we had a Swiss Gastro-enterologist staying here IH> and he said very much the same! Going so far as to say that eating IH> lactase tablets cannot work! I listened carefully to what he said, and IH> retain an open mind. Well of course a Suisse is going to say that; dairying is as much a part of their culture as is watchmaking, yodelling, and secretive banking practices. Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00096 Date: 05/13/98 From: DAVE SACERDOTE Time: 10:42am \/To: JOAN MACDIARMID (Read 0 times) Subj: Re: Centre for this'n'tha The voices in my head sounded like Joan Macdiarmid when they said: JM> ...refried beans, which are apparently refried in some lard... As a matter of fact, refried beans *are* fried in lard. They don't taste the same otherwise. The part that CSPI so conveniently ignored in their so-called "research" is that refritos make up a small part of the average meal in a Mexican restaurant. JM> They've also castigated the popcorn JM> sold at the movies, a true American favorite, because of the choice JM> of oils used to pop the corn. The worst part about what they have done to movie popcorn is that good movie popcorn is no longer available. Instead of popping fresh corn in a big kettle out in the lobby, as was formerly done, large movie houses air-pop their corn - sometimes days ahead of time - bag it, and then put it out at the concession stands as needed, in the large hoppers there by the soda fountains, where it is warmed by heat lamps. *GACK!* It is absolutely the most foul-tasting styrofoam ever. Maryanne and I pop our own at home - the traditional way, in a kettle - and smuggle it in. Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00097 Date: 05/13/98 From: DAVE SACERDOTE Time: 11:47am \/To: NEYSA DORMISH (Read 0 times) Subj: Cepes... The voices in my head sounded like Neysa Dormish when they said: ND> Cepes, dear, Cepes!! Ian sent me some!! Oh, you would have to ask me for recipes for those narsty little fungoids, wouldn't you? OK, I will see what I have to offer. In the meantime, here are some ideas for using them... - Whenever I make a stew, I start by taking an ounce or two of cepes and putting them in a small bowl and covering them with some boiling water. I leave them there to soak while I'm searing the meat. Then, when it's time to add the liquid ingredients to the stew, I add the water from the cepes, and then the cepes themselves, minced finely. Just a small amount of cepes makes the entire dish *much* richer and more full-flavored. - Brown the soaked cepes with chicken gizzards if you make giblet stuffing or giblet gravy for poultry. - Take a good big pinch of dried cepes, and powder them in a food processor or a mortar. Then put the cepe powder in with the flour when you're making a roux. Incredible! - Ian suggested keeping some cepes in with regular ol' dried mushrooms because the cepes spread their flavor. I'm trying this out right now, but it looks so far like it works. :-) - Drop a few into the pot when you make soup. Those will get you started. More to come... Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5I00098 Date: 05/13/98 From: DAVE SACERDOTE Time: 11:47am \/To: DALE SHIPP (Read 0 times) Subj: Re: Chicken The voices in my head sounded like Dale Shipp when they said: DSh> Necks and wings have fairly tasty and tender meat. Just not too DSh> much of it and so lots of people don't want to bother. Ah, that's the real problem, innit. People not wanting to bother. :-) DSh> Every Thanksgiving I get the gravy duty for the communal dinner at DSh> our neighbor's house. Some time in mid afternoon, he brings me DSh> containers of pan juice drippings along with the pan the bird was DSh> cooked in. He also brings the neck. I pick the meat from it and DSh> mince it up with a knife and include it in the gravy. (this is a DSh> brown gravy). A richer, brown gravy goes well with hearty fare like a turkey. Years ago, I went to a party celebrating the christening of a friend's daughter. They were serving turkey; I was snagged out to the kitchen almost as soon as I got there, because no one in the house knew how to make gravy. I gave a quick lesson/demonstration and made up a big ol' mess of gravy. My host learned well; he makes excellent gravy now. DSh> I used to make a more Southern type gravy as well, but it did not go DSh> over as well. I'm surprised, really. I didn't know that giblet gravy was "southern" per se, but I've long preferred it (never tried putting eggs into it, though. Next time I'll give it a try.) Dave ___ Blue Wave/QWK v2.12 --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736)