--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300114 Date: 05/25/98 From: NEYSA DORMISH Time: 01:31pm \/To: RUTH HAFFLY (Read 0 times) Subj: Strawberries RH> Sounds like a story behind this one. (G) Tilmon built a computer for a lady in San Antonio (from contributed spare parts and cash) and we shipped it to arrive just before Christmas last year. She never got it. UPS argued that it HAD been delivered TO THE DOOR and left there. After several weeks of fooling with them at their useless website and finally got a person voice to run a search on it, we faxed a 7 page letter with all pertinent shipping info to the CEO, pointing out that delivery to the door would have been impossible due to the 4 Rottweillers inside the woman's fence who won't let ANYONE in the yard plus there were stickers on it requiring an adult signature for it which by their own admission was not obtained. When they said it would be investigated and then claimed we had to prove what was in the box with receipts for every item we refused and told them we would just fax the CEO again since they obviously didn't know what they were doing. I told them that eveidentally their driver decided that he needed a computer for christmas since he lied about the delivery. They said he wouldn't do something like that but it is strange that by the time we reshipped the second computer (gotten from the insurance money they paid us) he no longer worked for them. Every time I talked with someone I wrote their name, time, place etc down and sent that info to the CEO too. All in all after we finally got the ball rolling it took less that 2 weeks for them to honor our claim. The last time we had a claim we weren't the shipper and it took 3 months to get satisfaction. I hate to have to push like that but I refuse to be run over by Big Business. The other people involved in this gift also called and faxed messages referring the CEO to our fax. And for the moderators... MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Lacquered Scallops on Speckled Rice Categories: Seafood, Vegetables Yield: 4 Servings MMMMM-----------------------LACQUER SAUCE---------------------------- 1/2 c Apricot jam 3 tb Soy sauce 2 ts Oriental sesame oil 1 ts White vinegar 1 lb Sea scallops OR 1 lb Chicken breasts -skinned and boned -patted dry 1 pk (6-7 oz) Oriental rice -with seasonings 1 md Carrot; peeled and shredded 1 Red bell pepper, diced 1 pk (10 oz) frozen snow peas -thawed 1 Scallion -sliced on the diagonal 1. Heat the broiler 2. Mix the sauce ingredients, then toss with the scallops. Let stand while you prepare the rice. 3. Make the rice according to package directions. You will be adding the bell pepper, carrots, and snow peas to the rice during the last 3 minutes of cooking to steam the vegetables gently. Set a timer to ring when there are 3 minutes of rice-cooking time left. Add the vegetables and then reset the timer. 4. Line a baking sheet with foil and place scallops in sauce on it. Position pan about 2 inches from the heating element to get the scallops browned and glazed. Watch carefully while broiling. do not overcook. 5. Place rice and vegetables on a platter or on individual plates. Spoon scallops over, sprinkle with scallions and serve immediately. MMMMM Hugs! Neysa email to: neysa (at) pdn (dot) net *files* to: thocutt (at) pdn (dot) net http://legend.pdn.net TELNET: legend.pdn.net OR 207.226.200.66 ... More hay, Trigger?" "No thanks, Roy, I'm stuffed!" --- GoldED/2 2.50+ * Origin: The Once and Future Legend : Hartsville, SC : (1:3651/7) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300115 Date: 05/25/98 From: NEYSA DORMISH Time: 01:59pm \/To: DAVE DRUM (Read 0 times) Subj: The Old Sod DD> Tell him it's mushrooms B^)= Oh THAT'S a sure way to get him to not eat it you rascal you!! DD> Title: SPIEDIES w/SAUCE Now this looks like something I can get by him for sure!! Hugs! Neysa email to: neysa (at) pdn (dot) net *files* to: thocutt (at) pdn (dot) net http://legend.pdn.net TELNET: legend.pdn.net OR 207.226.200.66 ... The gene pool could use a little chlorine. --- GoldED/2 2.50+ * Origin: My grandma jumps with the 82nd Airborne : (1:3651/7) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300116 Date: 05/25/98 From: MARTY ADKINS Time: 11:38am \/To: PEG DIETRICH (Read 0 times) Subj: Re: Everclear PD> From what I have been told, the fruit absorbs the alcohol, PD> and just eating the fruit can get you drunk. Of course, that PD> also may be a college student urban legend! Well, some fruit does absorb liquid, no matter what liquid it is. And Everclear is heavy-duty stuff. Somebody here posted a drink recipe that called for 2 oz. of Everclear; that'd make the resulting concoction equal roughly four average drinks. Definitely desginated-driver time. :) --- GEcho 1.00 * Origin: The BadBoy BBS/Louisville, KY./(502)375-3677 (1:2320/150) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300117 Date: 05/24/98 From: DAVE DRUM Time: 04:24pm \/To: FRED BALL (Read 0 times) Subj: Re: Lasagne rolls.... At 9:22 AM on 22 May 98, Fred Ball said to Dave Drum: DD*>FB> Title: Spinach Cheese Lasagna Roll DD*>FB> Categories: Main dish, Cheese/eggs DD*>FB> Yield: 6 Servings (12 roll-ups) DD*>Other than lasagne noodles for the pasta that looks awfully like the DD*>Spinach Stuffed Manicotti I had for dinner last night. Yum Yum Yum! DD*>There were NO leftovers. DD*>I'm planning on this for Friday night's supper.... It's even low fat DD*>which will make my dietician happy. FB> I hope you enjoy it. I tried it and thought it was very good. DD*> Italian Cioppino FB> This looks like a keeper, now to get the chief cook and bottle washer to FB> fix it some time in the next week or two. (She ain't looking in my FB> direction yet so better send this fast). I really did enjoy the Cioppino. Tonight it's Butterball Turkey Burgers on the grill. I got them in the last SHARE package. If I douse them in enough stuff I may be able to pretend they're real hamburgers. Tomorrow I'm making this .... well, it's made and marinating. Let's say, tomorrow I'm cooking this.... -+- CHICKEN SPIEDIES 1 cup oil 3/4 cup lemon juice 2 tsp. salt 2 tsp thyme 2 tsp marjoram 1/4 tsp pepper 3 cloves chopped garlic 1 tsp. MSG--Accent -- (UDD says lose the MSG) 1 TBL - 1/4 cup parsley Every summer in Binghamton, Ny (Broome Co, NY) they have a huge Spiedie fest with a hot air balloon launch and a contest for the best Spiedie sauce. Mix and marinate cubes for one to 4 days. Grill and serve with I Italian bread. Judy Howle Flavors of the South Recipes for "heat lovers" FROM: Chile-Heads Digest & Mailing List -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... Management reserves the right to alter reality without prior notice. * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300118 Date: 05/24/98 From: DAVE DRUM Time: 04:30pm \/To: MICHAEL LOO (Read 0 times) Subj: Re: Pork Liver At 1:00 AM on 23 May 98, Michael Loo said to Dave Drum: DD> My mom brought home some pork liver she got on special offer once. We ML> Pork liver is usually ground up for use in scrapple and/or dog food. I've had pork liver that was not as..... pungent as that boar's liver. It wasn't bad. I still like beef liver better, but..... DD> When she started cooking it an odor pervaded the house that put me in DD> mind of the time in fourth grade that the class wise guy whizzed on a DD> hot radiator while the teacher was out of the room. Pheeeeew! Mom then DD> decided to donate the liver to our cat Quincy. Q tried to cover it up, DD> a fairly pithy editorial comment from a creature without the powers of DD> speech. I took her out to one of the local supper clubs and we DD> both vowed never to even look at boar's liver again... even at 19 DD> cents per pound. ML> But I found it palatable ... you rinse it many times and then braise it ML> in soy sauce with lots of garlic. Oh, I see. Like another subject nearer to my heart - once you get past the smell you have it licked. -+- CRABBY POPPERS (Crab stuffed Jalapenos) Recipe by: Steve Tanner -------------------INGREDIENTS--------------------------- Stuffing: 1 lb. Cooked crab meat, drained 1/4 cup Celery, chopped 1/2 cup Onions, chopped 1/2 cup Green chiles, chopped 1 Tbs Fresh garlic, minced 3 Tbs Veggie oil or bacon grease 1 1/2 cup Bread crumbs 3 *** Eggs, beaten 1 Tbs Cilantro, chopped 1 tsp Fresh ground black pepper 2 tsp Salt Jalapenos: 30 *** Fresh Jalapeno chiles with - stems on 1 cup Flour 2 cup Seasoned bread crumbs 1 tsp Salt 1/2 tsp Black Pepper 2 *** Eggs beaten with a little - water Oil for deep frying -------------------PREPARATION--------------------------- Stuffing: 1. Heat oil or grease in a heavy pan over medium heat. 2. Saute celery, onions, green chiles, and garlic ubtil tender; set aside. 3. Combine bread crumbs, eggs, cilantro, salt, and black pepper. 4. Add crab meat and cooked vegetebles and mix well. Jalapenos: 1. Rinse chiles well. 2. With a sharp knife or razor blade, make a "T" shaped cut across, just below the stem, and down one side. 3. Carefully remove the seeds and membrane. 4. Bring a large pot of water to a rolling boil. 5. Using a sieve or collander, blanch the chiles, in batches if necessary, in the boiling water for 3 minutes and immediately immerse them in cold water to stop the cooking. 6. Drain chiles on a towel. 7. Put enough stuffing in the chile to just be able to close the cuts. 8. Place the chiles on a sheet pan when stuffed. 9. When all the chiles are on the pan, spray them with a light coat of vegetable oil spray, turning once. 10. Mix the salt and black pepper in with the flour and put it on a plate. 11. Roll each popper in the flour, dip it in the egg mixture, roll it in the bread crumbs and return it to the pan. 12. Deep fry, 3 or 4 at a time, in hot oil (375-385 degrees F.) until golden brown, turning as necessary. 13. Drain on paper towels. 14. Serve warm or freeze to be reheated when wanted. Steve Tanner Tarheel Steve's Pots, Pans, & Poetry Da Firecracker Chilly Page http://home.sprynet.com/sprynet/sbahrd/chindex.htm FROM: Chile-Heads Digest & Mailing List -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... Crime wouldn't pay if the government ran it! * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300119 Date: 05/25/98 From: DAVE DRUM Time: 08:02am \/To: ALL (Read 0 times) Subj: Taste Receipes (pie) 103 LEMON MERINGUE PIE For Pate Sucree: 1 1/2 cup flour 3 Tbs sugar 1/4 tsp salt 1/2 cup butter 1 lg. egg 2 - 3 Tbs ice water, if necessary For Lemon Filling: 1/2 cup water 1/2 cup sugar 1/4 tsp salt 1/2 cup lemon juice 2 Tbs grated lemon zest 1/2 cup sugar 1/4 cup cornstarch 6 *** egg yolks 1/2 cup water 1 Tbs butter For Meringue Topping: 2/3 cup egg whites, at room temp 2/3 cup superfine sugar 1/4 cup confectioners sugar, in a - sifter To make Pate Sucree: In a food processor (or large bowl) sift together flour, sugar and salt. Add butter and either pulse a few times or work the butter gradually into the flour mixture with your fingers until the pieces are the size of walnuts. Add egg, pulse a few more times or mix into the mixture until the mixture holds together when you squeeze it with your finger. Add the water if necessary to reach the proper consistency. Turn the dough out onto a board and form it into a round disk. Refrigerate 1 to 2 hours. After the dough has chilled, remove from refrigerator and roll it a little larger than a 9 in. pie pan and about 1/8 in. thick. Place the dough in the pan. Trim the edges with a knife. Refrigerate again for 1 to 2 hours. Preheat the oven to 375 degrees. Dock the dough with a fork. Line the dough in the pan with aluminum foil, fill with dried rice or beans. Bake for 15 minutes. Remove the foil and weights. Bake 10-15 minutes more until the crust it lightly browned. Cool to room temperature. To make the filling: In a saucepan, add 1/2 cup water, 1/2 cup sugar, salt, lemon juice, lemon zest and bring to boil. In a medium bowl, whisk together 1/2 cup sugar and cornstarch. In another bowl mix the egg yolks and 1/2 cup water together and add to the cornstarch mixture. When the lemon juice boils add a little of it into the yolks whisking. Then add the egg mixture back into the saucepan and over medium heat whisk constantly until the mixture thickens. Remove pan from heat. Add butter, stir until melted and incorporated. Pour immediately into pre-baked crust. Cool to room temperature. To make Meringue topping: Preheat oven to 325 degrees. In the bowl of an electric mixer beat the egg whites until they begin to foam. Reduce the speed of the mixer. Gradually add the sugar, a tablespoon at a time, until it dissolves into the egg whites. You should feel no grit. It should take about 3 minutes. Then increase the speed and beat until medium stiff peaks. Dollop the meringue on top of the pie, beginning at the crust. Swirl with the back of a teaspoon to make peaks. Or, pipe a lattice design across the top. Sift a little confectioners sugar over the top. Bake for 20 minutes (checking and turning the pan every 5 minutes) until the crust is golden all over. Cool to room temperature before serving. Yield: One 9 in. pie Suggested drink: Asti, Bera SOURCE: TV Food's Taste Show Copyright 1998, TV FOOD NETWORK SHOW #TS4923 -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... You can't do everything at once. But, you can do SOMETHING right away! * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300120 Date: 05/25/98 From: DAVE DRUM Time: 08:03am \/To: ALL (Read 0 times) Subj: Taste Receipes #104 SHELLFISH POT PIE Flaky pastry: 2 1/4 cup flour 1/2 tsp salt 1/4 cup cold unsalted butter, cut - into bits 1/2 cup cold vegetable shortening - cut into bits 1/4 cup ice water 1 *** egg lightly beaten with 1 - Tbs water, for egg wash Filling: 9 Tbs unsalted butter 1 cup finely-chopped onions 1/2 cup sliced celery 1/3 cup minced carrots 1/4 lb. mushrooms, sliced 1 1/2 cup bottled clam juice or fish - stock 1/2 cup dry white wine or white - vermouth Bouquet garni: 12 *** parsley stems 1 tsp dried thyme 6 *** peppercorns and 1 *** bay leaf tied in a - cheesecloth bag 1 lb. large shrimp, peeled - deveined and halved - lengthwise 1/2 lb. sea scallops, halved if - large 1/2 lb. lump crab meat 1 1/2 cup milk 6 Tbs flour 1/4 cup heavy cream 1/4 cup freshly-grated Parmesan - cheese 1/4 cup minced fresh parsley 2 tsp Dijon mustard Freshly-grated nutmeg Lemon juice Salt and pepper Make flaky pastry: Into a mixing bowl sift flour and salt. Add butter and shortening and blend with a pastry blender or fingertips until it resembles coarse meal. Add water, stirring with a fork until dough comes together. If too dry, add a little more water. Gather dough into a ball, wrap in plastic wrap and flatten into a disk. Chill at least 30 minutes, or may be prepared a day ahead. Make filling: Melt 3 tablespoons of butter over medium-low heat, add onions, celery, carrots and mushrooms, cover and cook 8 to 10 minutes, or until onion is soft. Uncover, add clam juice, wine and bouquet garni, bring to a simmer and stir in shrimp and scallops. Return to simmering, stirring, then remove pan from heat. Drain shellfish mixture, reserving liquid and bouquet garni separately. Measure poaching liquid and add enough milk to measure 3 1/2 cups. In a saucepan melt remaining butter, add flour and cook over medium-low heat, stirring, for 3 minutes. Add reserved poaching liquid and bouquet garni and heat to simmering. Cook, stirring occasionally, for 20 minutes. Discard bouquet garni. Stir in cream, cheese, parsley, mustard, nutmeg and lemon juice; season to taste with salt and pepper. Stir in shellfish mixture and crab meat and transfer to a large buttered baking or gratin dish. Preheat oven to 400 degrees. Roll out chilled dough on a lightly-floured work surface to 2 in. larger on all sides than baking dish. Drape crust loosely over filling, tuck edges into dish and crimp decoratively. Brush dough with egg wash. Cut several slits in top of pie. If you have extra dough, cut them into decorative fish shapes, arrange on top of pie and brush again with egg wash. Bake pie until top is dark golden brown and filling bubbles around edges, 35 to 40 minutes. If filling begins to bubble out of pan, place a baking sheet on oven rack below pie. Serve whole pie at table. Yield: 6 to 8 servings SOURCE: TV Food's Taste Show Copyright 1998, TV FOOD NETWORK SHOW #TS4686 -+- ENJOY!!! Something's cooking in Uncle Dirty Dave's Kitchen!!! ... "The ultimate dessert? Spam Jello!" - Jim Bodle * Q-Blue 2.3 * --- Silver Xpress Mail System 5.03M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125)