--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCX00000Date: 08/26/96 From: MARY A. SMITH Time: 04:06pm \/To: ALL (Read 6 times) Subj: Cobblers Contains Recipes *********************************** ***** Chocolate Berry Cobbler ***** *********************************** Categories: Desserts Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 3 cup Fresh or Frozen Berries, such as Strawberries, -raspberries, blackberries, or blueberries 1 cup sugar 1/3 cup butter 1 cup all-purpose flour 1 Tbsp baking powder 1 cup milk 1/4 cup chocolate syrup Vanilla ice cream (optional) DIRECTIONS ------------------------------------------------------------ Thaw berries if frozen, but do not drain. Combine berries, 1/4 cup sugar, and 2 tablespoon water; let stand 5 minutes. In a 9x9x2 inch baking pan melt butter in 350 oven. Stir together flour, 3/4 cup sugar, and baking powder; stir in milk. Remove pan from oven. Pour batter atop butter. Drizzle with chocolate syrup. Spoon undrained berries atop. Bake in a 350 oven about 40 minutes or until a toothpick comes out clean. Cool slightly. If desired, top each serving with ice cream. *** Recipe Via Compu-Chef (tm) *** ********************************************* ***** I Fall To Peaches (Peach Cobbler) ***** ********************************************* Categories: Cobbler Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1/2 cup butter 1 cup all purpose flour 1 tsp baking powder 1 tsp baking soda 1 cup sugar 1/2 tsp salt 1 cup milk 1 cn peach pie filling (21 oz) DIRECTIONS ------------------------------------------------------------ Place butter in a 13x9 inch baking dish. Bake at 350 until melted. Combine flour and next 4 ingredients; stir in milk. Pour batter evenly over butter. Spoon pie filling over batter (do not stir). Bake at 350 for 30 to 35 or until browned. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL * QMPro 1.53 * WHO IS AFRAID FOR THE BIG BAD WOOLF!!!!! --- WILDMAIL!/WC v4.12 * Origin: Lancor's BBS Hampton, VA. (804) 726-2511 (1:271/370.0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCX00001Date: 08/20/96 From: BRUNO REMY Time: 07:02pm \/To: ALL (Read 6 times) Subj: 1000-Island Dressing Hello everyone, It's the first time I'm going in this newsgroup, but I think I'll stay here. It's good to know more about cooking. Here's my request : I'm looking for the composition of a mysterious dressing called "1000-Island Dressing". I found it on a documentation of a Bagel's baker from St. Louis, MO. It was written this : ------------------------------------------------------------------------ Germany-Swine Ala Reubenstein: Slice Bagel in half. Spread each half with 1000-Island Dressing. Place sauerkraut, knockwurst and swiss cheese on the half. Top with bagel half. Wrap in foil, bake until filling is hot and cheese is melted. ------------------------------------------------------------------------- So, now, if you've got an idea of what's in the 1000-Islands, or how to do it, please tell me someting 'bout it. It could be either a rare name of a more common dressing or sauce, I don't know. Thanks for your tips. Bye. _ _ Bruno REMY, Houilles, France ,-\____ _) _) E-Mail :Bruno.Remy@f310.n320.z2.fidonet.org / \ _). \, Fax # : (33.1) 39 68 07 73 < \____ TAM TAM: Minitel 36 09 36 09 #06 55 50 38 \ /' ', / \ / Don't forget Africa ... / ,/\ \ / TOPIC: 190 INTER. COOKING Ref: DCX00002Date: 08/26/96 From: DELORES E ROWE Time: 12:00pm \/To: FERTIG SHAHAR (Read 6 times) Subj: Re: Pancakes -=> On 08-22-96 03:29, Fertig Shahar said something about Pancakes to der....... Hi Shahar.... DR> Personally speaking, my favorite way to eat pancakes is squeeze fresh DR> lemon juice over them and sprinkle with a fine, granulated sugar. Mmmm! FS> * hmmm..... i'll try this (: FS> * i usually spread chocolate, coconut and nuts over FS> * the pancake (: FS> * and my first name is Shahar Oops! Sorry! Made the fatal mistake of "ass"umption! :) Are you in India? One of my favorite hangouts when I lived in England was an Indian restaurant. Unfortunately, there are NO Indian restaurants anywhere close to where I live, so I just make my own! From the time that my kids were really little, they both liked curry, so I make it fairly often when I have left overs...and rice. :) ttys der ... ..Is life SUPPOSED to be fair? ___ Blue Wave/QWK v2.12 --- TriDog 10.0 * Origin: TMK BBS -W.A.E.I.C.-509+886+7607-mystique@nwinternet.com, (1:344/115) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DCY00000Date: 08/19/96 From: GREG MAYMAN Time: 11:41am \/To: PAUL MACGREGOR (Read 5 times) Subj: This Echo -=> Paul MacGregor mumbled something to Greg Mayman <=- -=> on 09 Aug 96 07:23:31 about "This Echo" <=- GM> Are the messages getting lost coming into Australia? I notice GM> from past packets that most messages are from either US or UK. Well, I found out that the trouble was that the fellow that handles the stuff coming into Australia went overseas for a while and left his computer on automatic. Stuff has been pouring in for the last two weeks, and I haven't even had time to read most of it. PM> Yeah, Greg, send me your snail mail address and I'll send you a copy PM> of Meal-Master. The new version is 8.03. Version 8.03 is now on my local BBS. But I really had in mind registering it. A good program is worth paying for, particularly when I find one within my budget limits (very narrow these days). PM> I'd offer to find BlueWave's new version for you but don't use it PM> myself and wouldn't know where to look. Yeah, well, I've tried to register the one I've got, and that was 75 days ago - count them folks, seventy five. Makes a mockery of the 30 day evaluation period, doesn't it? Greg ... Life's got major and minor problems, some days you get both. --- Blue Wave/Max v2.21 [NR] * Origin: Computer Connection - Aust - (+618) 8326 2388 (3:800/809.0)