--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100407 Date: 05/23/98 From: MARTY ADKINS Time: 11:21am \/To: FRED BALL (Read 0 times) Subj: Hello? FB>I don't think you have said anything to get anyone mad at ya. Even if FB>you do like TVP.... FB>I have seen about 5 or 6 post from you in the past day or two, I get my FB>feed from Neysa's board and sometimes I notice tat FIDO tends to get FB>fuzzy on where it sends messages and when.. And sometimes it just gets temporarily constipated. FB>Be sure to let me know if you don't recieve this message.... Okay, everyone who isn't here, raise his had. :) --- OLX 2.2 TD SouthDOS 1.0: Y'all reckon? (yup/nope) --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100408 Date: 05/23/98 From: MARTY ADKINS Time: 11:21am \/To: RUTH HANSCHKA (Read 0 times) Subj: Re: Pie RH>I dont buy fake vanilla anything. It's too gross.... Makes yer tongue feel...I dunno...sleazy. And it's even showing up in breakfast cereals lately; Quaker's Fruitangy O's are lousy with it. Ecchh. RH>I love butter pecan, and would try the cinnamon if it was available RH>around here. I've never seen it. I had it first in a restaurant; I think it's pretty much an icecream-parlor deal, not a run-to-the-supermarket one. RH> now there's a thought....cream soda with rootbeer ice cream! :) --- OLX 2.2 TD Bad command. Bad, bad command! Sit! Stay! --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100409 Date: 05/23/98 From: MARTY ADKINS Time: 11:21am \/To: RUTH HAFFLY (Read 0 times) Subj: Oh Yes, The Recipe! RH>RH> Let's just call it "Terminally Vile Particles"; that should satisfy RH>RH> everyone. (G) RH> MA> Nope, I cook with it a lot, and like it. It has a mild, nutty flavor RH>I was kidding, really. I have probably eaten it and not known; actually Probably; it's pretty much everywhere. RH>them I neve have had the original Life but do like Grape Nuts, tho I RH>seldom buy them as the rest of the family would just as soon rather I RH>didn't. (G) Ohhhhh, how could anybody not love Grape-Nuts?? Food of the gods! RH>I guess next time I see some I ought to give them a try--if Steve will RH>eat them. Teen ager in the house eats almost everything she can get her RH>hands on. (G) Well, I've posted some recipes that might appeal to you, and that should appeal to the average hungry husband. You don't really taste the TVP in them sufficiently that you'd even have to tell 'em it's in there. :) --- OLX 2.2 TD UPGRADE, n.: Old bugs out, new bugs in. --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100410 Date: 05/23/98 From: MARTY ADKINS Time: 11:21am \/To: STEVE GOBER (Read 0 times) Subj: Crock Pots SG>Idaho has a Bean Commission?!?!?!?!? So does Michigan. You can get at least one good little (30 pages) cookbook called _Vegetarian Favorites_ from them for a buck, and they may have others for non-veggies; write The Michigan Bean Commission, 1031 S. US 27, St Johns, MI 48879. Here are a couple of recipes from them: ORANGE ROSEMARY BEANS 1 lb. (2 c.) dry navy/pea beans, soaked 1/2 c. onion 1/2 c. orange marmalade 1/3 c. brown sugar, firmly packed 1 tbsp. dijon mustard 1 tsp. dried rosemary 1/2 tsp. salt, or to taste 1/4 tsp. black pepper, or to taste Cook beans following package directions till almost tender. Drain, reserving 2 c. of the cooking liquid. In a 3 1/2 c. crockpot or large kettle, combine reserved liquuid and remaining ingredients. Stir in drained beans. Cover and slow cook or slow-simmer till tender (about 8 hours at slow setting of crockpot), then turn heat up to evaporate excess liquid. If using a stovetop kettle, check periodically; you may need to *add* liquid. Source: Michigan Beean Commission's _Vegetarian Favorites_ ************************************* BEAN AND SPINACH DUMPLINGS ON WILD MUSHROOMS 1 1/2 C. canned or cooked navy beans, drained and rinsed 1/2 c. onion, finely chopped 3 tbsp. extra-virgin olive oil 1 c. spinach, finely chopped 1 tbsp. cilantro, finely chopped 1/2 c. cornmeal 1 c. Romano cheese, grated 1.2 tsp. black pepper 1/2 tsp. grated nutmeg one eggwhite 20 fresh or dried wild mushroom, such as morels or porcini [ed.--us non-rich folks could probably substitute domestic 'shrooms] 4 tbsp. butter salt and pepper to taste 2 cl. garlic, finely chopped Pure beans in a food processor or blender. Set aside. Saut onion in 2 tbsp. olive oil till soft. Add bean pure and cook 1 minute. Add spinach and cilantro and cook 1-2 more minutes. Transfer this dumpling mixture to a bowl. Add cornmeal and mix well. Then add half the cheese and the pepper, nutmeg and eggwhite. Combine thoroughly. Coat a large baking dish with the remaining olive oil and set aside. Bring 3 qt. salted water to a boil in a saucepan. Dip a teaspoon in cold water, then fill wet spoon with batter and drop dumplings into the boiling water. Repeat till all batter is used [working quickly]. Cover and simmer dumplings for 2-3 minutes. Remove with a slotted spoon and place in the oiled baking dish. Sprinkle with remaining cheese and bake 10 min. at 350^F. If using fresh mushrooms, clean thoroughly. If dried, soak 20-60 min. in tepid water till reconstituted, then drain well, squeezing out excess moisture. Saut mushrooms in butter in two batches of 10 till juices are released. Then add salt, pepper and half the garlic to each batch and cook another 3 min., till garlic is soft. Serve dumplings over mushrooms immediately. Source: Michigan Bean Commission's _Vegetarian Favorites_ --- OLX 2.2 TD E Pluribus Modem --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100411 Date: 05/23/98 From: MARTY ADKINS Time: 11:21am \/To: STEVE GOBER (Read 0 times) Subj: Banana goodies SG>Does anyone here have a good recipe for banana bread? I always seem to SG>have an excess of bananas and nothing to do with them. My kids won't SG>eat Bananas Foster and I won't eat them on cereal. I know you'll get a zillion good banana bread recipes, since every true banana-lover has at least three. :) So I thought I'd contribute a couple of other options: -Begin Recipe Export- QBook version 1.00.14 Title: banana cookies Keywords: cookies, fruit 1/2 cup packed brown sugar 1/2 cup honey 2 large bananas--at least two cups mashed 1 Tbsp vanilla extract 1 egg 3/4 cup chopped dates or raisins (and/or nuts) 2 cups rolled oats, toasted 1/2 Cup rolled Wheaties or similar, toasted 1 cup cake flour (7/8 c. all-purpose is okay but not as tender) 1 tsp baking soda 2 tsp cinnamon 1/2 tsp salt some whole wheat flour (see instructions) oven: 350 F Lightly grease or PAM 2 cookie sheets. Toasting oats: Heat a large skillet over medium/low-high flame and add half the oats. Toast, stiring frequently until the oats begin to color and become fragrant (5 minutes or so). Mash banana and mix with wet ingredients and brown sugar. If banana isn't overripe, microwave a bit to make it mushy (30 seconds?) Toast the grains a cup at a time and add them to the wet mixture as the next batch is toasting. (This allows the grains to soak up some moisture.) Stir in remaining ingredients. Pour some whole wheat flour into a dish. Scoop up around a tablespoonful of the dough and dip one side into the whole wheat flour. Place the floured side on the baking sheet. Bake for 10-12 minutes, or until lightly browned. Transfer cookies to a wire rack to cool. Makes 3 dozen cookies. Notes: Because there is no fat to help them spread, the cookies will be kind of lumpy. Do toast the oats, it adds depth to the flavor. sourcetag missing; found on rec.food.cooking ************************************************* Title: banana chocolate marble cake Keywords: cakes, desserts, chocolate 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 1/4 cups light brown sugar 1/4 cup salted butter 1/2 cup sour cream 1 1/2 cups mashed bananas 1 large egg 1 teaspoon vanilla extract 6 ounces semisweet chocolate chips, melted 1 tablespoon orange zest Frosting (ganache): 1/2 cup heavy cream 6 ounces semisweet chocolate chips 1 teaspoon orange zest Preheat oven to 350 degrees. Grease a square baking pan. Combine flour and baking soda, mix well and set aside. Blend sugar and butter with electric mixer, scraping sides of bowl when necessary. Add sour cream, banana, egg and vanilla and beat until smooth. Add flour mixture and blend just until combined on low speed. Gently fold in melted chocolate and zest and stir just until marbled pattern develops. Do not overmix. Pour batter into baking pan. Bake 40-45 minutes or until toothpick inserted into center comes out clean. Cool in pan 15 minutes and invert onto rack. Cool to room temperature. Scald cream in saucepan and remove from heat. Add chocolate and zest. Stir until blended and cover pan. Set aside. After about 15 minutes, stir frosting until it is smooth and pour into a bowl. Chill until firm. Flip cake right side up onto a serving plate and frost. sourcetag missing; found on rec.food.cooking -End Recipe Export- --- OLX 2.2 TD  "We're talking 'bout 30,000 pounds of bananas..."  --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100412 Date: 05/23/98 From: CAROL SHENKENBERGER Time: 06:47pm \/To: WAYNE YOUNG (Read 0 times) Subj: Re: Chinese chicken & pork *** Quoting Wayne Young from a message to Carol Shenkenberger *** WY> HIGH boil, has the same or nearly the same cholesterol level as WY> the lean pork? I guess it is rather hard to quantify, eh? CS> Probably almost as bad. Thats why I dont make it that way. WY> Would you like to tell how you do it, Carol? Grin, as I keep trying to explain, I dont make this type at all. CS> diference! For Hfish, it's because it cooks at a high but *fast* CS> speed. 10 mins per inch thick Hof fish, normally at 450 degrees. CS> Thats good for almost any fish dish there His. For foil wrapped ones, CS> it's about the same time over the hot part of the Hbarbacue. WY> Very timely advice, Carol! WY> I just got an Atlantic salmon for the weekend! WY> If you take Harrier Jet, you can drop down on my back yard!! Grin, thanks but I'm just gonna sit tight. It's raining again. 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: FA100413 Date: 05/23/98 From: RUTH HANSCHKA Time: 10:52pm \/To: GAIL SHIPP (Read 0 times) Subj: Re: German Recipes 1/4 -> RH> BTW - what are you doing 1700 miles from your dictionary? -> -> Ruth - you know Michael never stays home, he is always out and abou -> flying somewhere (G). Which begs the question. I don't go too far without at least one, generally in some weird language that I don't *think* I'll need,but... I keep a Vietnamese one over the computer; it's come in handy often enough. The Esperanto one is hinding under the bed...it saw me coming.<-: --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100414 Date: 05/23/98 From: RUTH HANSCHKA Time: 10:55pm \/To: TERI CHESSER (Read 0 times) Subj: Re: Rices -> RH> Yeah, them and the (@)#)@@ big black uncles - they're too big to -> RH> call ants! -> -> We really don't have the giant ones down here - maybe the fire ants -> ate them! I wouldn't put it past them! Of course, up here the skeeters might think the fire ants were edible and sting them to death. We have mean mosquitos... -> ... Purring: The sound of a cat manufacturing cuteness. Also: the sound a cat makes while pinning its human to the chair, couch, bed, etc.... --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100415 Date: 05/23/98 From: RUTH HANSCHKA Time: 10:58pm \/To: HAP NEWSOM (Read 0 times) Subj: Recipes In Odd Places -> RH>I would too. I'm not into noncrispy chicken skin. Eccch. I'm al -> RH>not really into the fat from the crispy kind.:) -> -> Same here, aside from the calorie aspect, it just tastes a bit better -> to me now....but that may be simply that I am getting used to it ! Possibly. But, a crisp skin free of the grease...with the right herbs...yum. --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA100416 Date: 05/23/98 From: RUTH HANSCHKA Time: 11:00pm \/To: HAP NEWSOM (Read 0 times) Subj: vodka -> RH>OOOH! That doesn't sound like it was Vodka; it sounds like Evercl -> RH>poured into a vodka bottle. Most vodkas I've seen have been about -> RH>80proof. -> -> It was Russian Vodka alright,...I remember it allll toooo well! I' -> had everclear since that time and yeppers, there's not a whole lot of -> difference in the taste at that point! A really good vodka is very smooth, and you don't notice hot potent it is until the burn hits. The cheap stuff tastes about like sandpaper feels. Odd thought - I think Stoli makes a super-potent version, which could be what you got into. The things people trade perfectly good Pepsi for... --- Platinum Xpress/Wildcat! v1.1 * Origin: =-DING!-= Dinner's Ready! (1:142/736)