------------------- CS> Charlotte's word for mayo. Millie-n-mustard. She loves it! DS> Boggles the mind to figure out how she got from mayonnaise to millie? Kids boggle the mind no matter what . CS> Grin, Momma's always gonna be the CBIC. Not to worry! DS> IC = In Charge, but what is CB? Uh, Chief Bitch actually . It's not that bad. I'm a Navy Chief ;-) The Chief is *always* in charge in the Navy. xxcarol --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00056 Date: 05/18/98 From: CAROL SHENKENBERGER Time: 06:34pm \/To: KAREN STONE (Read 0 times) Subj: Re: SHRIMP *** Quoting Karen Stone from a message to Gail Shipp *** KS> hello gail i'm me love prawns lot lot and lot thank you KS> also i'm me new word type talk learn i'm me know not shrimp same KS> mean prawn thank you recipe thank you word new i'm me As far as I can figure Karen, prawns are just 'big shrimps'. I suppose there is a difference, but it's not notable to me tastewise. xxcarol --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00057 Date: 05/18/98 From: CAROL SHENKENBERGER Time: 07:41pm \/To: MICHAEL LOO (Read 0 times) Subj: Re: Hopping About *** Quoting Michael Loo from a message to Carol Shenkenberger *** CS> I know, I tended to pop those tests in the 400's until I made some CS> dietary changes. Now, I'm happy with my 250's and cant get it much CS> lower consistantly but occasionally hit 180's. ML> I don't eat that unhealthily! Grin, the point is, neither do I. In my case, it's genetic. Big family history of just dropping dead about age 60 or so. Healthy right up to the end so I cant really complain. CS> Your second number (Dystolic if I recall right) is WAY too high. It CS> actually the lower number hat is more important over time. ... CS> Lower than 60 is not good in a cold CS> climate, but I doubt you will ever have that problem. ML> Thing is when I was in college, I was 87/55, but when I was tested ML> the first year in grad school, I was 130/80 or so. And actually, ML> I haven't changed much until recently, when I broke the 100 diastolic ML> barrier; and that's when the doc started to get antsy. Yes, I imagine so ;-) CS> The upper number, at 150 isnt good, but not that bad. At 125, it's CS> better, but your medication is NOT fixing the problem if the lower CS> number is still 100. Imagine an inner tube, blown up beyond it's CS> capacity and thats a decent picture of 125/100. ML> I've been told that. What it's doing is giving me the effects of ML> hypotension and the effects of hypertension at the same time. I'm ML> giving the regimen another couple months. Do so then. Do just what the Doc says. Might add, if you are overweight at all (I wouldnt know) the Doc will probably want you to lose lots as soon as practical. Going 'low-fat' is one of the fastest ways to do that. CS> You *might* be one of the folks who are suseptable to sodium rising CS> your BP. A week on a sodium restriction, should show it if so. ML> I don't eat that unhealthily! Grin, lots of things have sodium in them, that you wouldnt realize without one of those fancy sodium counter books. I know some of the stuff I eat is *very* high in it, so when you see the xxcarol recipies (Ones i entered) you see a warning about the ones i know are high in that. I'm not really well knowing about such though so can just say the 'average' stuff. Tomatos, seafood, soy sauce, most oriental sauces. Fortunately, I am not hampered by this, so I can have my 'Magic Leeks' with no harm at all. CS> My friend, I'm not being mean. I just want you around for all of us CS> to chatter with, for many more years. ML> Don't think I take this stuff as an insult, especially when it's true. Grin, glad to see you arent offended. If you tell us just what your Doc recommended, I bet we can come back with a slew of tastey stuff, that fits the orders! xxcarol --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00058 Date: 05/18/98 From: CAROL SHENKENBERGER Time: 07:53pm \/To: DALE SHIPP (Read 0 times) Subj: Dinner tonight *** Quoting Dale Shipp from a message to Jim Weller *** DS> I believe that was Sheila Exner. She has not been here since we DS> started keeping records in the summer of 95, but she is the one that DS> recall having the line of "and what did you really eat for dinner las DS> night?" We have recipes in our data base from her that date back to DS> 1991 -- years before we joined the echo. DS> Perhaps she lives on in Carol. Grin, tonight was actually *quite* decent! To set the stage, I just checked into my new command. Long day, lots of wierd stuff. Got home and the hubby was hungry, the kid was hungry, the fish were boppling abou the top of the tank going 'FEEED MEEEE!!' and the cats, well, ya know how cats are.... I look in the shelves and realize something. I forgot to go shopping! The cupboards are practically bare! Momma to the rescue! Charlotte: 1/2 can spagetti, about 2 oz last of the pork roast hoisin marinade, a few pickels, slice of homemade bread with a little butter. Don and Mom: Can of Doctored up Chun King Chicken Mein. (Add a bit of Shoyu, some slivered fresh garlic, crusty oriental noodles, and serve over hot fresh rice). Fresh salad from the garden with olive oil and shoyu dressing and a sprinkle of parmesan cheese and minced green onion. The cats got the sauce from the pork roast (just a spoon full) over their can of food. The fish got fishfood. Life is good. Charlotte is playing in the tub, and everyone is stuffed.... xxcarol --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00059 Date: 05/18/98 From: CAROL SHENKENBERGER Time: 08:00pm \/To: BURTON FORD (Read 0 times) Subj: Re: Our Alaska Trip plans *** Quoting Burton Ford from a message to Carol Shenkenberger *** BF> I think the area around SF is where the chinese cooks in gold rush day BF> dumped everything together and served it cheap to miners, isn't it? BF> Supposedly that is the origin of Chop Suey. I always figured it meant BF> chopped garbage. Grin, not far off. It's an Americanized dish, only remotely resembling anything oriental with it's spices. xxcarol --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00060 Date: 05/18/98 From: CAROL SHENKENBERGER Time: 08:23pm \/To: BARBARA O'KEEFE (Read 0 times) Subj: Re: Commissary *** Quoting Barbara O'Keefe from a message to Carol Shenkenberger *** > Yup. I live about that far from the big one. Once a > month I go and fill my vart with all the 'expensive' > stuff and save lots of money. I dont use it for small > trips though. Too much in gas cost to make a savings > then. BO> Boo hoo.....I haven't been to a real commissary since Hurricane Andrew BO> took down Homestead Air Force Base, there just aren't any of any size BO> here in the Miami area. I sure do miss them....I was geared to shop o BO> a month! They rebuilding it then? xxcarol --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00061 Date: 05/18/98 From: CAROL SHENKENBERGER Time: 08:30pm \/To: LAIRD KELLY (Read 0 times) Subj: Re: What did you eat tod *** Quoting Laird Kelly from a message to Carol Shenkenberger *** CS>CS>Now to invest in a shotgun to keep the boys in line (grin). She CS>CS>with hazel-green-grey eyes, great smile, and a sweet disposition CS>LK> Ermmm, You *might* need a bit more fire-power than that >;-> LK> ... CS>OOzie anyone? LK> Maybe some prominately displayed "cookbooks" such as FM 5-31 LK> "boobytraps", TM 31-201-1 "incendiaries", TM 31-210 "improvised LK> munitions".... and some (dummy) "pineapples" could be an effective LK> deterrant >;-> Grin, I know from experience, watching my Mom, nothing works. . Auburn, hazel eyes, *big* grin, good cook, trim enough to be active duty Military and run 1.5 miles in 12 mins.... Mom had !fun! too. xxcarol --- Telegard v3.09.b18 * Origin: SHENK'S EXPRESS Norfolk VA 757-486-3057 28.8 Dual (1:275/100) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00062 Date: 05/12/98 From: HAP NEWSOM Time: 01:42pm \/To: TERI CHESSER (Read 0 times) Subj: Re: Grits Hello Teri! TC>Hi there, Hap! TC>First, a recipe: TC>MMMMM----- Recipe via Meal-Master (tm) v8.05 TC> Title: Peach-Glazed Cheesecake TC>.... since you can't get good fresh peaches Oooh, but you remembered that I love cheesecake! TC>Saturday May 09 1998 19:19, Hap Newsom wrote to Teri Chesser: TC> TC> HN>> Funny, the older we get the less amounts of "wierd" we TC> TC> HN>> can tolerate ! TC> TC>> 'Tis true :( Who'd of thunk it, eh? TC> HN> Well I can say that I never figgured it'd happen! I still like TC> HN> Monty Python though! TC> :) Yeah, us'ns too! I don't call that wierd though...I call it "very Talented" TC> TC> HN>> Well then have her give us a jingle then , we can make TC> TC> HN>> her feel at home! TC>Talked to her yesterday .... told her about the show and she's going TC>to make *sure* she goes :) The photos you sent are soooo beautiful! TC>Can't wait to get them up next to the others! Thank you! It was a good season up there this year, but I can't make all 26 pieces the same, so I have LOTS to do before the gallery (it's the same one Kathryn Cone showed at last year) showing. I haven't even ordered the frame parts or matte board yet! TC> TC> HN>> If you stayed that long...you might never go back! TC> TC>> Only if Gene transferred to Microsoft (crossing myself in TC> TC>> hopes of staving off the GatesDevil!!) TC> HN> Welllll, lets put it this way....he pays better'n *anybody* TC> HN> else! TC>So .... just how much *is* a soul and a marriage worth? I hear there TC>are lots of engineers up there who have beds in the offices, easier to TC>work those long nights :( And, no, I don't think they are there for TC>anything else *but* sleeping. Think of the type we're TC>talking about :) Winning isn't everything, Hap, no matter TC>what Mr. Microsoft says! TC> teri So True Teri! I have several friends who are Micro's and so far they are not in marriage trouble (although they have heard of others who are), but I'd not put my marriage in any jepardy either, so I can understand where you are coming from! Sad truth is though that Gene (or me) couldn't get in the door mostlikely because we are so old! I have only met one person who works there who's over 35! Everyone else is 25 to low 30's! If you walk in the door with a grey hair showing you might as well turn around and walk right back out! S'okay with me though...Like Gene, I ain't gonna plan on working there anyhoots! Chat with you soon! hap * SLMR 2.1a * ...Lookout ! He's got a MAGNET! Everybody BACKUP! --- Maximus 2.02 * Origin: Outdoor Focus - University Place, WA (206)565-7730 (1:138/123) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00063 Date: 05/18/98 From: JOAN MACDIARMID Time: 09:38pm \/To: RUTH HAFFLY (Read 0 times) Subj: White Jello! -=> Quoting Ruth Haffly to Joan Macdiarmid <=- JM> Hi, ladies! Just jumping in with an interesting gelatin dessrt that JM> is different from anything Jello puts out so far! RH> I see now they're advertising a clearish Jello to be made with RH> sparkling white grape juice; somehow it just doesn't sound as "festive" RH> as they advertise. I've seen pictures of "Wild Berry" Jello that are very pale-ly colored. They aren't too inspiring, but may just suit some. JM> Title: Almond Bean Curd JM> P.S. This was my first real cookbook, bought when I was first on my JM> own and learning to cook for myself (Mom let me watch, but didn't JM> directly teach me much). I don't know how the recipes rate in terms I guess I'm warning folks not to laugh at it too much. It was a big influence on my cooking life, and though I don't know how to compare it to any other references, I respect it for giving me other ideas than what I'd seen Mom do in the kitchen. At least it gave me a number of pretty good ideas of new things to try, as well as the first recipe in my life I was motivated to label "ICK!" and never plan to make again! Joan MacDiarmid in Amherst, NY ... I used to have a handle on life, but then I lost my grip. ___ Blue Wave/QWK v2.12 --- WILDMAIL!/WC v4.12 * Origin: The Buffalo IBM-PC User Group (1:260/110.0) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: F5W00064 Date: 05/18/98 From: JOAN MACDIARMID Time: 09:56pm \/To: DUC TRAN (Read 0 times) Subj: Re: Hello folks -=> Quoting Duc Tran to Joan Macdiarmid <=- DT> Thanks for your recipe, Joan. :) JM> I work as a researcher in a University, and am in constant contact DT> Which university do you work at? :) State University of New York at Buffalo, School of Pharmacy, Department of Medicinal Chemistry. JM> with graduate and some undergraduate students, so I am easily able JM> to remember the associated lifestyle! I made good use of $.69/lb JM> hot dogs during the '70s when I had to account for every penny I JM> spent. There is a charm in producing pretty good food from the DT> I'm just glad that I'm back at my parents' place for the summer. Fatten up on the good stuff while you can! DT> agree with what you said about making good food from affordable DT> ingredients, probably because I (somewhat) follow the philosophy of DT> James Barber... hm.. what's that quote that he used to say... uhm... DT> "Do with what you got and have a little fun with it?" Something like DT> that. Bleah. With a little inspiration, the simplest ingredients can become, well, if not gold, at least wonderful elements of delicious food. And the experience of making good stuff from so-so ingredients can prepare you for making great stuff from the slightly higher-priced ingredients you're educating yourself to be able to afford! It does take a little patience to wait, though. MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Linguine with Black Pepper Bread Crumbs Categories: Pasta Yield: 4 Servings 1 lb Linguine 1/4 c Butter 2 c Fresh bread crumbs 1 1/2 t To 2 teaspoons very coarsely -ground black pepper 1 c Freshly grated Romano cheese Salt Cook the pasta by the recommendedmethod. Meanwhile, in a medium-sized skillet, melt 2 tablespoons of the butter over medium-high heat. Add the bread crumbs and the pepper and saute for 3 to 4 minutes, until the crumbs are golden brown. Set the skillet aside. Drain the pasta and transfer to a large serving bowl. Cut the remaining 2 tablespoons butter into bits. Add to the pasta along with the Romano, and season with salt, tossing until the butter melts. Sprinkle with the bread crumbs. From a Buffalo News clipping. Typed for you by Joan MacDiarmid. MMMMM Joan MacDiarmid in Amherst, NY ... First Law of Lab Work: Hot glass looks exactly the same as cold glass ___ Blue Wave/QWK v2.12 --- WILDMAIL!/WC v4.12 * Origin: The Buffalo IBM-PC User Group (1:260/110.0)