--------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300216 Date: 05/25/98 From: DALE SHIPP Time: 09:51pm \/To: LIZ GUNN (Read 0 times) Subj: Re: Chicken -=> On 05-22-98 18:42, Liz Gunn <=- -=> spoke to Dale Shipp about Re: Chicken <=- LG> Gidday Dale! Gidday back to you. DS> We do get thighs and cook them by baking in the oven. Our geriatric DS> Shetland sheep dog gets about one per day mixed in with his canned dog DS> food. Much to Michael's horror. LG> And mine. The thighs are my favourite part of the chicken. I always LG> grab a couple of 1 kg bags of them when we get the groceries. Stuart LG> prefers the drumsticks, so he gets those & I get the thighs. Yummy!!!! And who is Stuart? Husband or dog?. LG> MMMMM----- Recipe via Meal-Master (tm) v8.05 LG> Title: Festive Chicken I Looks nice. I have a favor to ask of you. In this mail packet I noticed a number of recipes that start off with a MMMMM mealmaster header. LG> From: Taste of Home; Premiere Edition 1994. LG> Altered slightly by me. 8-) But they don't have the ending thing (MMMMM or --- ) that tells MealMaster and/or MMCONV where to stop reading in. That can cause people problems when they are trying to import your fine recipes into their data base. They often will end up getting the header from the next poster's message or MM fusses because it ran out of room. As you have heard us say many times, we really don't require people to post recipes in any particular format -- or any format at all. But it would help others if you would either leave the MMMMM or ---- at the bottom, or else take the MMMMM---mealmaster off the top. Thanks. dale (at) min (dot) net (1:261/1466) ... Shipwrecked on Hesperus in Columbia, Maryland. 21:51:11 25 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300217 Date: 05/26/98 From: GAIL SHIPP Time: 11:08am \/To: PEG DIETRICH (Read 0 times) Subj: Kids Recipes CR 2 -=> On 05-19-98 06:50, Peg Dietrich <=- -=> spoke to Gail Shipp about Recipes <=- PD> I read somewhere that you can tell when you reach middle-age PD> because you realize you will never try all the recipes that PD> you save. If that is so, I'M OLD! Guess everyone here falls into the "ancient" category :-) MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Frozen Creamy Pudding Pops Categories: Desserts, Posted Yield: 9 servings 1 1/2 c Cold milk 1 pk -- (4-serving size) -JELL-O Instant -Pudding & Pie -Filling, any 2 c COOL WHIP Whipped Topping -thawed 1/2 c Chopped cookies -- -(optional) 1/2 c Chopped toffee candy -- -(optional) 1/2 c Mashed banana -- -(optional) 1/2 c Miniature marshmallows -- -(optional) 1/4 c Peanuts -- (optional) -chopped 1/4 c BAKER'S Semi-Sweet Real -Chocolate Chips -- -(optional) POUR cold milk into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes. Gently stir in whipped topping. Add any optional ingredients, such as, cookies, toffee, etc. Spoon into 5-ounce paper or plastic cups or popsicle molds. Insert wooden sticks or plastic spoons into each for a handle. FREEZE 5 hours or until firm. Place bottom of cup under running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer. BUSTED BY MEG ANTCZAK 1/18/98 From: internet mailing list, owner-brand-name-recipes@frontiernet.net Recipe By : KRAFT WEBSITE MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Easy Snow Cones Categories: Desserts, Posted Yield: 8 servings 1 Envelope KOOL-AID -Unsweetened Soft Drink Mix -any flavor* 1 c Sugar* 1/2 c Cold water 8 c Finely crushed ice Or use 3/4 cup KOOL-AID Sugar-Sweetened Soft Drink Mix, any flavor; omit sugar. PLACE soft drink mix and sugar in small plastic or glass bowl. Add cold water; stir to dissolve. For each serving, pour about 1 tablespoon soft drink mixture over 1 cup ice. BUSTED BY MEG ANTCZAK 1/18/98 From: internet mailing list, owner-brand-name-recipes@frontiernet.net Recipe By : KRAFT WEBSITE MMMMM ... Shipwrecked on Hesperus in Columbia, Maryland. 17:52:50 24 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300218 Date: 05/26/98 From: GAIL SHIPP Time: 10:44am \/To: DAVE DRUM (Read 0 times) Subj: Re: Crock Pots -=> On 05-23-98 19:11, Dave Drum <=- -=> spoke to Gail Shipp about Re: Crock Pots <=- DD> I have an ooooold Rival non-removable. Works great. I dunno what all DD> this fooforaw about being easy to wash is. Crock pots don't boil over. I have never had a problem washing my old crockpot either. DD> crockpot, wipe down the exterior and dry out the interior. I also have DD> one of those oblong "removables". It's OK for some things but, DD> overall, not as handy as old reliable. There has been a reintroduction of the Nesco brand roaster that seems to come in a large selection of sizes, wonder how they are. ... Shipwrecked on Hesperus in Columbia, Maryland. 09:59:42 26 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300219 Date: 05/26/98 From: GAIL SHIPP Time: 10:55am \/To: MANNY ROTHSTEIN (Read 0 times) Subj: Re: Game 19of19 -=> On 05-24-98 06:26, Manny Rothstein <=- -=> spoke to All about Game 19of19 <=- Thanks for that series - don't think I will run into wild boar, but the marinades look like they would be good for almost anything. ... Shipwrecked on Hesperus in Columbia, Maryland. 10:12:10 26 May 98 ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Owl's Anchor (1:261/1466) --------------- FIDO MESSAGE AREA==> TOPIC: 189 COOKING Ref: FA300220 Date: 05/26/98 From: RUSTEM RAHIMJANOV Time: 07:42am \/To: PEG DIETRICH (Read 0 times) Subj: Foreign Language ddt.demos.su!f400.n5020!f21.n5083!mail.kit.kz!f21.n5083!f500.n5088!nurik.nbk.k z!f7.n5088.z2!f52.n5083.z2!f53.n5083!not-for-mail Hi Peg! ୨ 19 1998 03:49, Peg Dietrich wrote to Burton Ford: PD> While on vacation, I had a chance to watch a bits and pieces of PD> baseball games on a French network out of Montreal. All I know PD> is *that* game sounded a lot more exciting than the games I'm PD> used to watching! 'Course I couldn't understand a word he was PD> saying, but it sure sounded exciting! Sorry gais what do you sait a?. PD> Peg PD> ... Going crazy . . . in Jackson, Michigan PD> ___ Blue Wave/386 v2.30 [NR] PD> -+- T.A.G. 2.7c Standard PD> + Origin: JAY'S PLAYGROUND JACKSON,MI (1:2330/230) Bye- Rustem! ... ⢥ 뫮 pls! --- (ਡ嫨 GoldED 2.50) WRITEONLI POINT! * Origin: New_Agent-New_thought (2:5083/53.39) --------------- Next conference: FIDO Message Area Next topic: 190 Inter. Cooking FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5K00000Date: 05/08/96 From: IAN HOARE Time: 11:41am \/To: JOHN PRATHER (Read 7 times) Subj: Eating Mushrooms Hello John! Wednesday May 01 1996 10:54, John Prather wrote to Michael Loo: IH>> Caesar's agaric (Amanita caesarea) which are both so rare that ML>> This is a mushroom whose identification is very touchy - there is ML>> considered inedible; anyhow, it's quite certainly different from ML>> the caesarea over there. JP> According to the Audobon Field Guide to North American Mushrooms, JP> the American Ceasars Mushroom's (Amanita caesarea) edibilty is "good JP> with caution". The caution refers to is similarity to other species JP> and not to the toxicity of that mushroom. AHA!!! That makes sense. As I said to Michael the other day, mycologists really don't usually allow the same to two fungi, one of which is toxic and the other isn't. JP> It is a shiny, reddish orange mushroom with a sticky smooth cap and JP> yellowish gills. The red cap makes it suspect to many. Yes, that just about descibes it. Sometimes, the cap is relatively pale,and for all the world, it looks like an egg yolk nestling in the white when very young and just emerging from the veil. The confusion is with Amanita Muscari, Fly Agaric, and the archetypal "toadstool". The points of differentiation, which are critical, but which should make confusion impossible, are the colour of the gills and stipe. Muscari, white gills, white stipe, Caesarea chrome yellow gills and yellow stipe. Also, Caeasarea tends not to have many flecks from the universal veil on its upper surface, while Muscari has lots - although they can get washed off in a downpour. Also there's something about the ring, which I forget. Glad to see you around again. All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5K00001Date: 05/08/96 From: IAN HOARE Time: 07:53pm \/To: CHRIS BEHNSEN (Read 4 times) Subj: Recipes Hello Chris! Thursday May 02 1996 10:25, Chris Behnsen wrote to All: CB> Hi.. I'm a male, 17, almost 18, and am moving out of my house in CB> about 4-5 months. How well I understand your situation. Some 35 years ago, I was a 20 year old in exactly your situation! Unfortunately, there wasn't such a beast as Fido, and a computer such as I'm typing at here, didn't exist. The largest machines were the mainframes that some banks were beginning to use, but they cost around a million dollars. Of course, my machine is 5 times faster with 10 times the memory and a hard disk enormously bigger. :-0))) Anyway, I didn't have any one to ask really, but I was amazingly lucky to find that a couple of Indian lads lived next door to my apartment, (in fact a room in a large victorian house in west London) CB> What I would like is some good recipes for Living-Alone bachelors... CB> But something good, as I have very fine tastes...:) OK. First suggestion. Remember that a pound of meat is real cheap at $3 canadian a pound (I gather you're from BC.), while a pound of vegetables would be real expensive at that price. Second suggestion. Remember that farmers, living on the land, learnt ages ago to make the very best of the limited range of produce at their disposal, or starve. So what we call in France, Cuisine du Terroir (I presume that as a Canadian, you're bilingual) tends to combine excellence and cheapness. Of course there's a trade off, and that's usually in long cooking and/or preparation time. Third suggestion, remember that it is in the East (west for you) that people long ago evolved cuisines adapted to make small quantities of meat go a long way. So, to be practical. Look to Indian, Thai and Chinese cooking. Look to French and German country cooking. Have a good look at the recipes that Carolyn Shaw has been posting here. While they're not much good at the level of detailed instructions of how to do the various techniques you need to learn in order to cook, they consist of a good cross section of the sort of things people of modest means were cooking to eat as well as they knew how at the turn of the last century (Penn dutch). I'll look out some of the recipes that I think will be cheap and good, but you will need some teaching as to the various techniques used to cook successfully. For that, I cannot do better than to suggest you get a book called "Mastering the Art of French Cooking" by Beck, Bertholle and Child. It's a Penguin paperback and still available in print. I learnt French cooking from it some 25 years ago, which is a measure of how long lived - and therefore how good - it is. ISBN 0 14 045 119 1. It gives really clear instructions on things like how to beat egg whites, and incorporate them into something else - useful for baking, desserts, souffles etc. How to chop onions, shallots etc. you may think that's trivial. It isn't. It's fundamental. Anyway, that's enough for the moment. On the next few pages, I've posted a cross section of recipes. All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5K00002Date: 05/08/96 From: IAN HOARE Time: 07:56pm \/To: CHRIS BEHNSEN (Read 4 times) Subj: Bachelor's food 1 Hello Chris! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Bauerntopf (Peasant's Casserole) Categories: Main dish, Meats, Casseroles, Vegetables, German Yield: 4 servings 1 kg Belly of pork Bones for stock Salt Water 10 Peppercorns 1 Bayleaf 4 Cloves 3 Swedes; sliced 250 g White cabbage; sliced thin 1 lg Leek; cleaned & sliced 1 bn Parsley -=OR=- 1 bn Chives Full name "Gemuesesuppe mit Scheinebauch" : ============================= Cut the belly of pork into as many slices as the number of servings. Place in a container, salt generously, cover and allow to stand 24 hours. Now scrape off the salt, wash and put the meat with the (cut up) soup bones in a large pot. Cover with water and bring to the boil. Skim as needed. Add the pepper, bay and cloves and over very gentle heat, cook till the meat begins to be tender. Add the swede and cabbage, and cook for a further 10 minutes. Then add the cleaned and sliced leek, and cook until it is done. Season, and sprinkle with chopped parsley or chopped chives, before serving. German Cookery Cards (Eintoepfe) MMed IMH Georges' Home BBS 2:323/4.4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hunchenkasserole Mit Weissenbohnen (Chicken & Bean Stew) Categories: Main dish, Poultry, Vegetables, German, Casseroles Yield: 6 servings 1 lg Chicken 250 g White kidney beans 1 l Water 1 lg Onion 5 Cloves 2 Bayleaves 1 1/2 ts Thyme 1/2 ts Black peppercorns 2 Garlic cloves Salt (1 tb or less) 2 Stock cubes 1 bn Chopped parsley Serve with black bread and drink red wine or dark beer with it. Pick over the beans and soak overnight in plenty of water. Cut the chicken into 8 serving pieces and place them, together with the beans in a pan with the water. Bring to the boil and skim as needed. Peel the onion, and stick it with the cloves. Add it to the casserole, together with the other flavourings, the crushed garlic and the stock cubes. Simmer over low heat for 2 hours, taking care not to overcook the beans. Add salt to taste and sprinkle generously with chopped parsley. German Cookery Card (Eintoepfe) MMed IMH Georges' Home BBS 2:323/4.4 MMMMM === Cut === All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5K00003Date: 05/08/96 From: IAN HOARE Time: 07:58pm \/To: CHRIS BEHNSEN (Read 4 times) Subj: Bachelor's food 2 Hello Chris! MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Linsentopf Mit Spaetzle (Lentil & Noodle Casserole) Categories: Main dish, Casseroles, Meats, Vegetables, German Yield: 4 servings 200 g Brown lentils 1 l Water 1 ts Salt 1/2 ts Black pepper 1/2 ts Thyme 3 Parsley roots 1 Onion 100 g Streaky Bacon 5 tb Tomato puree 250 g Smoked sausages 2 c Spaetzle noodles Serve hot with pain de campagne and drink beer with this dish. Pick over the lentils and wash them, then soak them in the water overnight. Next day, season with pepper, thyme and parsley roots, and cook in the soaking water half an hour before removing the parsley. Add salt. Cut the onion and bacon into small cubes, fry them briefly together in a pan, and add them to the lentils with the tomato puree. Cut the sausages into slices and mix them with the noodles. Add them to the lentils, reheat and serve. German Recipe card (Eintoepfe) MMed IMH Georges' Home BBS 2:323/4.4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Polnische Jaegertopf (Polish Hunter's Casserole) Categories: Main dish, Meats, Casseroles, German Yield: 4 servings 1 Pig's Kidney 300 g Pork 200 sm Frying sausages 200 g Ox liver 8 Shallots 200 g Mushrooms 1 Garlic clove; crushed 1 Celeriac 3 tb Butter 1 ts Salt 1/2 ts White pepper 1/2 ts Paprika 2 tb Tomato puree 1/4 l Dry white wine 1 tb Soy sauce This dish is best accompanied by sauerkraut and steamed potatoes or country bread. Drink beer with it. Split and clean the kidney thoroughly and put it into a bowl. Pour over it some boiling salted water and leave to soak a couple of minutes. Then dry it, and cut it into slices. Peel the shallots. Cut the pork, liver and peeled celeriac into 4cm cubes. Put the fat into a large casserole, and lightly brown the shallots and celeriac. Add the offal, meat and sausages and fry the lot together 5 to 10 minutes. Clean the mushrooms, and add them, together with the garlic and tomato concentrate (puree) to the dish. Then add salt, pepper, paprika and pour over the wine. Bring to the boil, cook fast a couple of minutes to eliminate the alcohol, cover and simmer slowly until the meat is tender - about 40 minutes. Stir in the soya sauce, and correct the seasoning. German Cookery Cards. (Eintoepfe). MMed IMH Georges' Home BBS 2:323/4.4 MMMMM All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5K00004Date: 05/08/96 From: IAN HOARE Time: 08:00pm \/To: CHRIS BEHNSEN (Read 4 times) Subj: Bachelor's food 3 Hello Chris! === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Satarasch Categories: Main dish, Casseroles, Pork, German Yield: 4 servings 750 g Pork; cubed 5 tb Vegetable oil 4 md Potatoes 2 Leeks; cleaned 1 Red pepper 1 Green pepper 2 md Onions 2 Garlic cloves 6 Tomatoes; peeled Salt & pepper 1 tb Paprika 1/2 ts Thyme 3/4 l Beef stock 3 tb Tomato pure Serve Satarasch very hot, with rice, "salt potatoes" or rye bread, and drink red wine with it. Peel the potatoes, onion and garlic, clean the leek and peppers and chop them all small. Cube the pork. Heat the oil in a casserole and fry the pork for about 15 minutes in it. Add the vegetables and the chopped tomatoes. Stir in thyme, salt, pepper and paprika, and pour over the stock. Cover the casserole and simmer for a good hour. Before serving, stir in the tomato pure and correct seasoning. German Cookery Cards (Eintoepfe) MMed IMH Georges' Home BBS 2:323/4.4 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Beef and Lentil Stew Categories: Main dish, Soups, Vegetables, Beef Yield: 6 servings 1 lb Lean Ground Beef 1/2 c Onion; Chopped, 1 Md 1 Clove Garlic; Minced 4 oz Mushroom Stems & Pieces;1 Cn 16 oz Stewed Tomatoes; 1 Cn 1 Celery Stalk; Sliced 1 Carrot; Lg, Sliced 1 c Lentils; Uncooked 3 c Water 1/4 c Red Wine; Optional 1 Bay Leaf 2 tb Parsley; Snipped 1 ts Salt 1 ts Beef Bouillon; Instant 1/4 ts Pepper Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. MMMMM All the Best Ian --- GoldED 2.50.A0918 UNREG * Origin: A Point for Georges' Home in the Correze (2:323/4.4)