--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00051Date: 09/25/96 From: KAZ LANGRIDGE Time: 12:33pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Garlic Soup Provencal Categories: Soups, Vegetables, Herbs Yield: 6 Servings 2 Heads of garlic 2 Leeks, thinly sliced 1 tb Olive oil 3 pt Chicken stock 2 c Quartered tomatoes 1 lg Peeled potato cut in 2-3 Chunks 1/16 ts Crumbled saffron 2 tb Minced fresh sage 2 ts Minced fresh thyme 2 Sprigs chopped fresh parsley To peel the garlic, separate the cloves and drop them into boiling water for 30 seconds, drain, rinse the cloves in cold water, then peel them. Saute the sliced leeks in the oil until tender, then put them and all the rest of the ingredients into a soup pot and bring the mixture to a boil. Reduce the heat and simmer for 35 to 45 minutes, or until the garlic is tender and dissolving. Fish out the cooked potatoes, whip them until smooth, then reserve them. Strain the soup through a sieve, pressing to get all the garlicky goodness into the strained soup. Add the reserved potatoes, and whisk them in until smooth. MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00052Date: 09/25/96 From: KAZ LANGRIDGE Time: 12:33pm \/To: ALL (Read 4 times) Subj: CR Hi All! MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Cantaloupe Sherbet Categories: Desserts, Fruits Yield: 6 Servings 1 Envelope unflavored gelatin 5 tb Fresh lemon juice 1 tb Cornstarch 1 c Sugar 2 1/4 c Water 2 c Mashed, dead-ripe cantaloupe 1/2 ts Grated lemon rind 1/2 ts Vanilla extract Mix the gelatin powder with the lemon juice, then set the mixture aside. In a saucepan, dissolve the cornstarch with a little hot water. Simmer gently for a minute, adding enough water to make the liquid the consistency of egg whites if necessary. Set this aside as well. In another pan, bring the sugar and water to a boil; cook for 5 minutes without stirring, then remove the pan from the heat. When the liquid has cooled slightly, stir in the gelatin and lemon juice. Pour this mixture into a shallow dish and freeze until it forms a firm mush. Now put this semi-frozen mixture into a large bowl, add the cornstarch mixture and the remaining ingredients, and beat with an electric beater until fluffy. Return this (now sherbet) mixture to the shallow dish, agian freeze to a firm mush, then stir thoroughly with a fork (but don't remove it from the dish). Return the dish to the freezer. When the sherbet becomes firm, remove it from the dish and eat it or pack it into an airtight container and store in the freezer for later eating. MMMMM Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00053Date: 09/25/96 From: KAZ LANGRIDGE Time: 12:58pm \/To: ALL (Read 4 times) Subj: Recipe Request Hi All! I saw a Tortilla Soup on a restaurant menu recently but didn't get the opportunity to try it as they were taking 3 hours to serve your meal once you had ordered! Does anybody have a recipe? I'd love to try it. Thanks! Regards, Kaz --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00054Date: 09/25/96 From: KAZ LANGRIDGE Time: 01:10pm \/To: ALL (Read 4 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Basic Sourdough Starter Categories: Sourdough, Lauri Yield: 3 Servings 2 c All-purpose flour 3 T Sugar 1 pk Active dry yeast 1/2 t Salt, if desired 2 c Warm water (105 F) In a 4 or 6 cup plastic pitcher with a strainer in lid or in a large bowl, combine all ingredients. Beat with a wooden or plastic spoon. Fermentation will dissolve small lumps. Cover pitcher with lid, turning, turning strainer in lid to pouring lip. Cover bowl with a cloth. Set in a warm place free form drafts (85 F). Let ferment 2 to 3 days. Stir mixture several times each day. TO USE: Remove starter needed for recipe. Refrigerate remaining starter in pitcher or in a plastic container with a lid that has an air vent or hole in it. Label container with contents. Replenish every 7 to 10 days by stirring in equal amounts of water and all-purpose flour. After replenishing, let stand at room temperature overnight. Return to refrigerator. If a clear liquid forms on top, stir back into starter. Makes 3 to 4 cups. From: Mrs Gee@aol.Com MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00055Date: 09/25/96 From: KAZ LANGRIDGE Time: 01:10pm \/To: ALL (Read 4 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: SOURDOUGH CINNAMON ROLLS Categories: Breads Yield: 8 servings 1 c sourdough starter 2 t salt 2 T shortening 2 1/2 c unbleached flour 1/2 c skim milk 3 T sugar 1/2 c whole milk 1 1/2 t baking soda -----------------------Divide the following in half:----------------------- 1/2 c brown sugar 2 t cinnamon 4 T butter 2 T coffee Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, sprinkle with 1/4 to 1/2 cup of bro Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up. MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00056Date: 09/25/96 From: KAZ LANGRIDGE Time: 01:10pm \/To: ALL (Read 4 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: SOURDOUGH PEASANT BREAD Categories: Breads Yield: 1 servings 1 1/8 c sourdough starter 1/2 c water 1 1/4 t sugar 3/4 t salt 2 1/4 c bread flour 1 1/2 t yeast This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101. If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture. For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M. MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00057Date: 09/25/96 From: KAZ LANGRIDGE Time: 01:10pm \/To: ALL (Read 4 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: SOURDOUGH SAMS Categories: Breads Yield: 4 servings 1/2 c sourdough starter 1/2 c sugar 2 T shortening 2 c unbleached flour 1 t baking powder 1 ea large egg 1/2 t nutmeg 1/4 t cinnamon 1/2 t baking soda 1/2 t salt 1/3 c buttermilk Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDW00058Date: 09/25/96 From: KAZ LANGRIDGE Time: 01:10pm \/To: ALL (Read 4 times) Subj: CR MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Sourdough Biscuits Categories: Yield: 8 servings 1 c sourdough starter 1 c flour 1 T sugar 2 t baking powder 1/2 t salt 1/2 t cinnamon 1/4 t baking soda 1/3 c shortening 1/2 c blueberry 1/3 c milk BRING STARTER TO ROOM TEMPERATURE COMBINE FLOUR, SUGAR, BAKING POWDER, SALT, CINNAMON, AND BAKING SODA CUT IN SHORTENING TO A COARSE MEAL MAKE A WELL IN THE CENTER COMBINE SOURDOUGH STARTER, BLUEBERRIES, AND MILK-MIX WELL ADD TO FLOUR MIXTURE STIR JUST ENOUGH TO MOISTEN EVENLY DROP BY SPOONSFUL ONTO A GREASED BAKING SHEET BAKE @ 425 DEGREES FOR 12-15 MINUTES, UNTIL GOLDEN SERVE HOT MMMMM --- GEcho 1.20/Pro * Origin: Cassiopeia in the Pleiades Cluster (2:252/820)