--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100387 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 11:19am \/To: STEVE OSTROFF (Read 0 times) Subj: Re: diabetic muffins MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Diabetic Blueberry Muffins Categories: Diabetic, Biscuits, Breads Yield: 1 Servings 2 c Bisquick 1/4 c Artificial sweetener -(equivalent to 6 tb sugar) 1 c Commercial sour cream 1 Egg 1 c Fresh blueberries 2 ts Grated lemon peel Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine Bisquick and 1/4 cup artificial sweetener. Make a well in centre of mixture and add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. Put 1/4 cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel and sweetener mix over batter in each muffin cup. Bake on centre shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot. Exchange per serving: 1 bread, 1 fat 1 serving equals 119 calories Makes 12 muffins Source: The Muffin Baker's Guide By Bruce Koffler From: Jeffrey Dean Date: 11-18-93 MMMMM --- 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: FA100388 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 11:24am \/To: STEVE OSTROFF (Read 0 times) Subj: Re: diabetic muffins There ya go. Probably some duplications there. I added some info files useful to the new diabetic cooker. There's a reasonable chance I have just about everything you may want, or something slose to it, or know how to adapt it. If you are the sysop, add DIABETIC_RECIPES. If you arent, ask your sysop to do so for you. It's still a relatively low-volume echo, but it's all on target for diabetes. 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: FA100389 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 11:31am \/To: DALE SHIPP (Read 0 times) Subj: Re: Planet Connect is out *** Quoting Dale Shipp from a message to All *** DS> I just read a notice that Planet Connect is (at least temporarily) o DS> of service because of the satelite mishap. Dave Sacerdote confirme DS> this via email -- but said that his net has already switched to a DS> backup feed via FTP links. DS> I don't know who else besides net 142 (which includes Dave, Ruth and DS> Monica) might be effected. PC feeds an estimated 60% of the BBS nets. The black out would have affected most of the folks outside of the big cities. Mid-west heavily hit presumably. 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: FA100390 Date: 05/22/98 From: BURTON FORD Time: 04:14pm \/To: ALL (Read 0 times) Subj: From a Very Small Island Here's an email from Glen Jamieson on a tiny Pacific Island, The republic of Nauru, where he is volunteering to help out the Island Republic by teaching maintenance to a Hotel Staff. Burt ========================================================= Greetings, O citizen of a large republic, from the world's smallest republic (population about 10,000 when they all come in from fishing.) The country does not have a newspaper, but I was given an Australian newspaper by a flight engineer who stays at the hotel when the Air Nauru plane (note the singular) is here overnight, and I saw a mention on the computer page of an item of mutual interest - Vegemite. I don't have the opportunity here to look it up, but you may want to visit the web site of www.ozchannel.com/vegemite/vegemite.html for the use of it in "everyday cooking", but no desserts. I have my jar of it here, where I have it on my cold, dry, hotel toast in the mornings. I introduced "planters' punch" (OP rum and green coconut juice) to a visiting Australian, and in his turn he told me about a local custom of eating Vegemite lightly smeared on soft young coconut flesh, so as he had some young coconuts, and I had OP rum, and we both had Vegemite, we made an evening of it and finished off several coconuts. He was very favourably impressed with the planters' punch, and I was moderately pleased with the Vegemite and coconut. If you should have the opportunity you may like to try either or both of these culinary creations yourself. This supposedly "4 star" hotel would, in my opinion, be more accurately equated to Fawlty Towers. Because of the current water shortage the hotel has just started water rationing of 3 periods a day, totalling 6 hours, so I haven't a clue when my laundry is coming back. Today the cleaning ladies vainly tried to get water during a dry period, turned on both the taps over my sink, and went away. When I came back at lunch time I found I was flooded out. After suffering a surfeit of blowflies with my breakfast I made a tour of the kitchen, and wrote a damning report which I sent to the manager, who was quite upset, and sent copies of it to the maintenance people (who I had already consulted with) and also to the Tongan chef, who I hadn't consulted, and who was vastly insulted, and now won't speak to me! The kitchen is a bit cleaner, however, and not so many blowflies. Practically everything is imported, except some of the fish, and I am suffering from the lack of fresh (or even frozen) green vegetables. In the past I may have made uncomplementary remarks about the use in America of frozen spinach and similar, but I would even enjoy that, if I had the chance. To get anything at all reasonable, I have to go to one of the small Chinese restaurants, where some vegetables are grown in backyard gardens. Of course I have to pay for those meals (unless I can con some visiting salesman or AESOP official into paying.) The hotel meals are supplied with the accommodation. Most of my initial work here comes under the heading of "Health and Safety", so I have been getting the sewage treatment working properly. Next, I have to fix up some sort of a fire protection service and get the water supply chlorinators working. Eventually I will get onto the air conditioning - hopefully before it all succumbs to galloping corrosion from the salt spray constantly blown over the hotel by the trade winds. Sometimes the food turns out all right, and last Sunday there was an excellent buffet lunch to which about 100 Nauruans came after church. There was even an adobong baboy (pork adobo), to which a Filipina waitress drew my attention as soon as I had entered the room. It was not as good as my own, but still edible. I have had some good raw and barbecued tuna steaks, but a lot more could be done with local ingredients if only the Nauruans had the energy and inclination to grow a few things. It's getting a bit late, and the rum is catching up on me, so more news will have to wait. I down/up-load twice a week, through the Sydney number of my ISP, as there isn't one here. Cheers from Glen in Nauru, Central Pacific --- KMail 3.10o * Origin: T.O.I.L. BBS Newark,NY (1:2613/607) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100391 Date: 05/21/98 From: IAN HOARE Time: 02:27pm \/To: RUTH HANSCHKA (Read 0 times) Subj: You don't get it? Hello Ruth! Maybe I was dreaming, but didn't you say this on Sunday May 17 1998 IH>> What's yellow and dangerous? RH> Lorena Bobbit with her hair bleached? Dunno. Nope. (I _will_ say, but only when I've heard from Burt). All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100392 Date: 05/21/98 From: IAN HOARE Time: 02:29pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Pie & books and all Hello DAVE! Maybe I was dreaming, but didn't you say this on Friday May 15 1998 IH>> comes as much because their recommendations have to be valid for IH>> Florida and Louisiana, as well as for Washington state. IH>> tried to store jams 3 years in such temperatures, and it could be IH>> that sterilisation is needed there. DS> No, it's from the classic American paranoia about "germs", coupled with DS> manufacturer's fear of litigation. Sigh... Actually, it's quite interesting, I feel because in the UK, where our mean kitchen temperature was 65F or so, home made jams would keep - even opened - indefinitely. Here, although they keep perfectly unopened, especially if one is careful about sealing the lids properly, they do start to ferment once opened when kept in the kitchen of the little house next door. So we keep them in the fridge once they're opened. I've read a number of theories as to why they ferment, but they don't apply to what we do. MOST odd really. Can't pretend it bothers me. It might - just conceivably - be a problem if and when we get lots of visitors from the US, for the reasons you evoke. All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100393 Date: 05/21/98 From: IAN HOARE Time: 02:35pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Pies Hello DAVE! Maybe I was dreaming, but didn't you say this on Friday May 15 1998 DS> the time when she has pie at my house, she gets it on a Pillsbury crust DS> and can't tell the difference, and neither can most people. DS> Say what you want, there's nothing in that refrigerated dough but lard, DS> flour, salt, and wheat starch. Pretty much the same as you'd do yourself. Since it's pie month, and after reading the above. I feel I ought to jump in here. Jacquie is the pastrycook of the two of us, but I've been around her when she is making pastry to know what she does. I'd also say that unless US home made pastry is particularly naff, or unless Pillsbury are particularly clever, I really am surprised at what you say. I can tell a shop bought pastry instantly. It tastes different and the texture is different (I'm not talking puff pastry, but shortcrust.) We use half the weight of butter (unsalted, and NOT farmhouse butter which seems to have too much buttermilk to be successful) to flour, and add about 5% of the fat weight as goose fat, which makes the pastry much shorter. We use a magimix (processor). All Jacquie does is to measure out flour and fat, and to put some ice cold water in a jug. Then she tips flour and fats into the bowl of the processor, together with a pinch of salt, turns on the machine and after about 15 secs, by which time the fat is perfectly rubbed in, she trickles in the ice cold water until the pastry balls round the blade in the middle. she the removes it from the bowl, shapes it up and puts it in the fridge to rest before rolling and baking. Total time __including weighing__ 1 minute. Once rested, she has to roll it out as usual. But there's no great difference between home made for that and subsuquent stages, so the actual cost in time is 2 minutes plus washing up. Resting time requires no attention. As for the flavour and texture, compared with all the shop ones we've seen here, it's like chalk and cheese. All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100394 Date: 05/21/98 From: IAN HOARE Time: 03:06pm \/To: DAVE SACERDOTE (Read 0 times) Subj: Questions Hello DAVE! Maybe I was dreaming, but didn't you say this on Friday May 15 1998 DS> The voices in my head sounded like Joan Macdiarmid when they said: IH>> Interesting. Don't get me wrong, I'm not saying they're BAD food, but IH>> I can't _really_ persuade myself as DaveS seemed to want, that they IH>> bid fair to knock France off it's no 1 spot for great cooking. DS> What? Who said *that*? We were talking about good eating, not great DS> dishes. With great respect, Dave, you were having a wonderful rant about American food and how it can hold its own against the best in the World. I quote several DaveS>> A good American beef stew can hold it's own to any French coq au DaS>> vin DaveS>> I'll put a well-prepared meat loaf for a side-by-side comparison DaveS>> with a terrine any day. DaveS>> the planet has slow smoke cooking been elevated to the art that DaveS>> it has right here in American barbecue pits. DS>> just *try* to equal a good Maine lobster, salt-water steamed with a DS>> handful of seaweed. Ha! Those examples were ones I pulled out for Dale, (I'm afraid your original posting went down the great plughole when I reinstalled my entire sw base recently) HE (Dale) added DS> Buffalo Wings. And it went on from there. DS> Yeesh. And Dale was the one who brought up the subject of DS> wings. You're right. BUT you were having the sort of rant that _IF_ Denis had made it, I would have been tempted to describe as typical french chauvinistic hyperbole! Grin!! Now I've managed to be offensive to BOTH of you! All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100395 Date: 05/21/98 From: IAN HOARE Time: 03:16pm \/To: SERGE CYR (Read 0 times) Subj: Questions Hello SERGE! Maybe I was dreaming, but didn't you say this on Sunday May 17 1998 SC>> we'll be getting to France on the 1st of June, then off to Toulouse Real soon then. I hope you enjoy your trip, and be sure that if you have the time to stop off at Brive we'd love to meet you both. SC> I still have your address and I think your phone number. Good. IH>> of contacting eachother. Do you have email? SC> Here is my email address serge.cyr@sympatico.ca And by now, you've seen my email. SC>> Then on to the World Cup events/games. IH>> Bizarre. SC> Why is it bizarre ? I've loved British football, for a long time. My SC> in-laws are fans also :) Just my personal prejudices showing. I hated the game when I had to play it as a boy, hated the mindless violence and outbursts of chauvinism that seems to HAVE to accompany the game, and don't enjoy the dreadful TV insistence on the blessed game as the preparations build up. All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100396 Date: 05/21/98 From: IAN HOARE Time: 03:22pm \/To: MICHAEL LOO (Read 0 times) Subj: Oysters? Hello Michael! Maybe I was dreaming, but didn't you say this on Monday May 18 1998 IH>> and oyster mushrooms are beginning to make a timid appearance from IH>> time to time. ML> Problem I find with pleurottes is that they make a timid appearance when ML> they show up in dishes, as well. Yes, it's true that they're nothing _like_ as intense in flavour as most other wild mushrooms. That said, we had them sliced and sweated in butter as an accompaniment to some Magret de canard at a hotel/restaurant in Montignac a week or so ago and they were delightful just _because_ they weren't overpowering. All the Best Ian --- GoldED 2.50+ * Origin: Ian in the Correze pointing to MarYol (2:325/3.4)