--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5X00041Date: 05/27/96 From: ED KARSTEN Time: 08:37am \/To: ALL (Read 4 times) Subj: Vidalia Onions 42/46 * Crossposted from: (FidoNet) RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: VIDALIA ONION CASSEROLE Categories: Casseroles, Vidalia Yield: 1 servings 1 pk Club Crackers 2 lg Vidalia Onions 4 Eggs 1 Stick butter 1 1/2 c Skim milk 1 pk Grated sharp chedder cheese Parika Salt Pepper Spray 9" x 13" dish with cooking spray. Crumble pack of crackers and spread ouut in bottom of dish. Melt half of butter and pour over crackers. Cut onions into small pieces. Sautee onions in light butter. Spread onions evenly over crackers. Add salt and pepper to taste. Beat 4 eggs and 1 1/2 cup milk. Pour egg and milk mixture over crackers and onion. Top with grated sharp chedder cheese. Sprinkle paprika on top. Bake at 350 degrees for 35 - 45 minutes until it sets. It's so good it will make you cry. From Roger Martin MMMMM --- FMail/2 1.02 * Origin: The Computer Connection!! - Glendale AZ (602)931-1750 (1:114/262) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5X00042Date: 05/27/96 From: ED KARSTEN Time: 08:37am \/To: ALL (Read 4 times) Subj: Vidalia Onions 43/46 * Crossposted from: (FidoNet) RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: PIMENTO-ONION RELISH Categories: Relishes, Vidalia Yield: 6 servings 1/3 c Vinegar 1/2 ts Fine herbs 2 tb Sugar 2/3 c Water 1 cn Whole pimentos, quartered (4 -oz.) 1 md Vidalia onion, thinly sliced -(about 1 cup) Combine vinegar, fine herbs, sugar and water. Add pimentos and onion; marinate overnight. Drain; serve with meat. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93 MMMMM --- FMail/2 1.02 * Origin: The Computer Connection!! - Glendale AZ (602)931-1750 (1:114/262) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5X00043Date: 05/27/96 From: ED KARSTEN Time: 08:37am \/To: ALL (Read 4 times) Subj: Vidalia Onions 44/46 * Crossposted from: (FidoNet) RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: SPINACH - STUFFED VIDALIA ONIONS - BPH Categories: Side dish, Vidalia, Vegetables Yield: 6 servings 3 lg Vidalia onions (or other -sweet onion) 10 oz Package frozen chopped -spinach 3 tb Mayonnaise 1 tb Lemon juice 1/3 c Grated Parmesan cheese 1/2 ts Seasoned salt 1 ds Nutmeg 1 Grinding of black pepper Pimiento strips or sliced -stuffed olives Peel and halve onions. Parboil gently in salted water, until barely tender, about 10 minutes. Drain. Remove centers [of onions] and leave a thick shell for each onion half. Chop the center portions to make about 3/4 cup; save the rest for another use. Cook spinach, or merely thaw and press out liquid. Combine with chopped onion, mayonnaise, lemon juice, cheese, and seasonings. Have oven preheated to 350 degrees. Place onion shells in the shallow baking dish and spoon spinach filling into the centers. Bake, uncovered, 20 minutes, or just until heated through. Garnish with pimientos or olives. Makes 6 servings. Menu suggestion: Great with small grilled steaks or beef kebabs, sauteed mushrooms, chewy Italian flatbread and fruit for dessert. From Joyce Rosencrans of Scripps-Howard News Service, in 5/10/95 "Birmingham Post-Herald". Typos by jeff Pruett. MMMMM --- FMail/2 1.02 * Origin: The Computer Connection!! - Glendale AZ (602)931-1750 (1:114/262) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5X00044Date: 05/27/96 From: ED KARSTEN Time: 08:37am \/To: ALL (Read 4 times) Subj: Vidalia Onions 45/46 * Crossposted from: (FidoNet) RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: HONEY ONIONS* Categories: Vegetables, Vidalia Yield: 8 servings MMMMM---------------------EILEEN LAMPARELLI-------------------------- 4 md Vidalia onions 1/2 c Hot water 2 ts Tomato juice 1 1/2 ts Honey 1/2 ts Salt 1/2 ts Paprika 1/4 ts Ground pepper Preheat oven to 350. Peel onions and cut un half crosswise. Place onion halves, cut side up, in a casserole dish. Mix ingredients; stir well. Bake at 350 for 60 minutes, covered. If it seems too dry, add a little more water. Source:Better Homes and Gardens *This is a good recipe for those on a low-fat, low-cholesterol diet. MMMMM --- FMail/2 1.02 * Origin: The Computer Connection!! - Glendale AZ (602)931-1750 (1:114/262) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5X00045Date: 05/27/96 From: ED KARSTEN Time: 08:37am \/To: ALL (Read 4 times) Subj: Vidalia Onions 46/46 * Crossposted from: (FidoNet) RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: ITALIAN SAUSAGE WITH PEPPERS AND ONIONS Categories: Meats, Italian, Vidalia Yield: 1 servings 2 lb Mild Italian Sausage 3 4 large onions (Vidalia if Available) 2 3 medium green bell peppers 1 lb Fresh mushrooms (optional) 1 1/2 ts Garlic powder, or 2 cloves Fresh crushed garlic 1 ts Coarse ground black pepper (best fresh ground from Mill) 1/2 ts Oregano 1/2 ts Basil 1/4 ts Nutmeg 1 10-oz bottle Sierra Nevada Pale Ale (May substitute any Non-major chain brand ale Locally available; Don't use the really good Drinking stuff for this.) Coarsely chop onions and cut bell peppers into strips not wider than 1/2". Mushrooms may be sliced or left whole, at chef's option. Lightly fry sausage in skillet over medium heat, until outer casing begins to brown. Layer onions, pepper strips, and sausage into the crockpot, sprinkling spices at each layer. Add contents of ale bottle to pot, cover, and set to low heat for 7-8 hours. These quantities are designed to fill a standard 5-quart crockpot, and will serve 4-6 people. This goes very well with fresh garlic bread. From: Sharon Stevens Date: 09-19-94 Posted by Loren Martin on ILink Cuisine MMMMM --- FMail/2 1.02 * Origin: The Computer Connection!! - Glendale AZ (602)931-1750 (1:114/262) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5X00046Date: 05/27/96 From: ED KARSTEN Time: 08:37am \/To: ALL (Read 4 times) Subj: Ostrich/Emu 1/3 * Crossposted from: (FidoNet) RECIPES Greetings, Recently I requested recipes for Ostrich/Emu meat. Here are three that came right away. I'm still looking for more, so dig through you databases and send me what you have. For those of you that missed the previous posts, here are the recipes again... MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: MINUTE OSTRICH STEAKS (LA TIMES) Categories: Poultry, Meats, Sauces, Ostrich/emu Yield: 8 servings MMMMM---------------------------STEAKS-------------------------------- 2 Cloves garlic 2 ts Freshly ground black pepper 8 (2 1/2- to 3-ounce) ostrich - minute steaks, or ostrich - fillet sliced into 8 - steaks 1/2 inch thick and - 3 inches in diameter 2 ts Butter or oil MMMMM--------------------MUSTARD CREAM SAUCE------------------------- 2 tb Brandy 1 tb Dijon mustard 2 ts Salt 3 tb Whippingcream Formatted by Manny Rothstein STEAKS Crush garlic and mix with pepper. Pat into steaks. Heat butter in skillet. Add steaks and quickly fry steaks 1 1/2 minutes per side. Serve with Mustard Cream Sauce. MUSTARD CREAM SAUCE Add brandy to pan after frying ostrich steaks. Ignite brandy and when flames have died down, add mustard, salt and cream. Stir together well. Heat but do not allow to boil. Makes 8 servings. Each serving contains about: 129 calories; 703 mg sodium; 61 mg cholesterol; 7 grams fat; 1 gram carbohydrates; 14 grams protein; 0.01 gram fiber. This recipe comes from "Teixeira Ostrich Cookbook," published by Teixeira Foods Inc. Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY ROTHSTEIN On 12-31-95 MMMMM --- FMail/2 1.02 * Origin: The Computer Connection!! - Glendale AZ (602)931-1750 (1:114/262) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: D5X00047Date: 05/27/96 From: ED KARSTEN Time: 08:37am \/To: ALL (Read 4 times) Subj: Ostrich/Emu 2/3 * Crossposted from: (FidoNet) RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: BARBECUED OSTRICH (LA TIMES) Categories: Poultry, Bbq, Ostrich/emu Yield: 6 servings 2 ts Salt Black pepper 2 ts Dry mustard 6 (2 1/2- to 3-ounce) ostrich - fillet steaks 1 Clove garlic, chopped 1/2 c Vinegar or lemon juice 1 ts Grated lemon zest 2 ts Sugar 1/2 c Oil Formatted by Manny Rothstein This comes from the "Ostrich Cookbook," an anonymous stenciled recipe collection of South African origin, sold through DB Enterprises, P. Box 306, Elk City, Okla. 73658. Mix salt, pepper to taste and mustard in bowl. Rub mixture into steaks. Place meat in dish. Mix garlic, vinegar, lemon zest, sugar and oil in separate bowl. Pour over meat and let marinate 4 hours, turning every hour. Grill steaks to desired doneness on barbecue or stove-top grill, basting with sauce. Makes 6 servings. Each serving contains about: 246 calories; 824 mg sodium; 46 mg cholesterol; 21 grams fat; 3 grams carbohydrates; 15 grams protein; 0.08 gram fiber. Source: The Los Angeles Times, April 20, 1995 Submitted By MANNY ROTHSTEIN On 12-31-95 MMMMM --- FMail/2 1.02 * Origin: The Computer Connection!! - Glendale AZ (602)931-1750 (1:114/262)