MMMMM---------------------------SAUCE-------------------------------- 2 tb Peanut oil 1/4 lb Ground pork 2 ts Chinese rice wine or dry Sherry 2 c Defatted, unsalted chicken Stock 1 ts Sugar 1 Egg, lightly beaten 1 ts Cornstarch dissolved in 1 tb Cold chicken stock or water 2 Scallions cut into 1-inch Pieces 1.In a bowl, briskly whisk together the marinade ingredients through the cornstarch until smooth and thick. Add the shrimp and toss well. Cover and marinate in the refrigerator for 3 to 24 hours. Let come to room temperature and re-toss before cooking. 2.Combine the aromatics in a small dish; cover until ready to use. 3.About 15 minutes before serving, bring 4 cups of water to a steaming near simmer. Add the shrimp, stir to separate, and cook until the outside turns 60% opaque and pink, about 20 seconds. Drain and set aside. The shrimp will be raw in the center. 4.Heat a wok or large heavy skillet over high heat until hot enough to evaporate a bead of water on contact. Add 2 tablespoons of the oil and swirl to glaze pan. When the oil is hot enough to sizzle a scallion ring on contact, reduce the heat to moderate and add the aromatics. Stir gently until fully fragrant, 20 to 30 seconds, adjusting the heat so they foam without browning. 5.Add the ground pork, stir-frying and separating the meat till it is fully brown. Add the shrimp and stir-fry for about a minute. Stir in the sherry, chicken stock, and sugar, and let the liquids come to a simmer. 6.Holding the container with the beaten egg over the wok, drizzle the egg slowly into the simmering liquid, stirring gently with a fork. 7.Stir the cornstarch mixture into the wok, stirring till thickened. 8.Garnish with scallion pieces. From: Hiller@smartlink.Net Date: 12-28-19 MMMMM ... Shipwrecked on Hesperus in Maryland. 14:09:27 20 Oct 96 ___ Blue Wave/DOS v2.30 --- GEcho/2-PCB/2 * Origin: * MetroNet * Columbia, MD * (410) 720-5506 * (1:261/1137) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DES00000Date: 10/20/96 From: IAN HOARE Time: 10:36pm \/To: INGE FRONDA (Read 5 times) Subj: reply Hello Inge! Thursday October 17 1996 20:53, Inge Fronda wrote to Ian Hoare: IF> Certainly didn't want to hurt any-ones feelings. So I try again. Her IF> are some Basque recipes I found in a book By Darcy Williamson. Maybe IF> they are of interest to some-one. They look lovely, Inge. I've snagged the lot, and will - in due course - convert them and import them into my database. I was especially pleased to have a recipe for Confit. I have one, but it's always good to have a "back-up", so to speak. 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: DET00000Date: 10/23/96 From: RUTH HANSCHKA Time: 01:34am \/To: IAN HOARE (Read 5 times) Subj: Branston Pickle RH> I've never been a big chutney fan. Go figure. IH> That might be because you've not had any good ones. IH> Almost every bought chutney I've ever eaten was IH> revolting. The exception - and I write this for purely I can't get many here, prepackaged. The recipes are a snap to find though. I can even get a Mrs. Beeton[sp]'s Puddings and Desserts cookbook, if needed.:) IH> academic interest, because you have NO chance of IH> finding it, is "Geeta's Mango Chtuney" which I tried IH> early this year on a visit to the UK. That is a typical You're probably right. I'll bet some place in New York carries it, but that's about it. Mango jams I can get, and guava paste, but no mango chutney a la Geeta's. IH> The nearest thing we can get to that is german dill IH> pickles, which we saw when we were visiting Denis IH> Clement (who writes to Cuisto.032, a french language IH> cookery echo) in Alsace. I'll have to look out a good recipe for you, eh?:) The german ones get fairly close, but the Polish ones are even closer, at least the polish-style dills I find here. RH> it's a recipe from a late 40s Betty Crocker cookie book. IH> I'm STILL working on Jacquie... sigh. If we'd only sit still long ough. Tie her to the kitchen stove? IH> I DAREN'T eat too many cookies, they go to my (already IH> far too ample) waist as if by magic. But the odd really IH> superb recipe is always welcome when we have friends or clients. I've loaded some really dangerous stuff in the last few days, including a ricotta cheesecake in a message to Michael L. that did a disappearing act the last time I made it. It went to a church potluck and .....empty plate.:) The cookies are in a different category, but with the same results. They're the ultimate in dunking cookies too - great in coffee or whatever. --- Maximus 2.02 * Origin: A Bit Of Light In Your Night 860/290-8578 10p-9a Only (1:142/578) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEU00000Date: 10/23/96 From: DANIAL MANNEN Time: 07:40pm \/To: ALL (Read 5 times) Subj: Wordperfect & Bluewave Hi All Does anyone know how to set Word perfect 6 up as the editor for Bluewave 2.30? I know it can be done but I have just began using Wordperfect and am still illiterate to it's use. -Begin Recipe Export- QBook version 1.00.12 Title: Chocolate Nut Balls Keywords: Desserts, Chocolate/c, Fruits, snacks, shari Servings: Yield: 1 servings 1 6-OUNCE PACKAGE (1 cup) -SEMISWEET CHOLOLATE PIECES 2 T BUTTER or MARGARINE 1 EGG 1 c SIFTED POWDERED SUGAR 1/2 t VANILLA -DASH OF SALT 1/2 c FLAKED COCONUT 1/2 c CHOPPED PEANUTS -FLAKED COCONUTS In medium sausepan melt semisweet chocolate pieces and butter or margarine over low heat stirring frequently. Remove pan from heat; cool to lukewarm. Beat in egg till smooth and glossy. Add sifted powdered sugar, vanilla, and salt; mix well. Stir in the 1/2 cup flaked coconut and chopped peanuts. Chill about (1 hour). Form into ( 1-inch ) balls; roll in additional flaked coconut. Arrange on baking sheet. Chill at least 3 hours or till firm. MAKES ABOUT 2 1/2 DOZEN BALLS! Recipe from : Better Homes & Garden (New Cook Book) 1981 over 275 recipes! -End Recipe Export- Once posted before posted twice By Danial Mannen Thanks for any help. TTYL ... Danial Mannen Netmail address Techtalk 1:134/40 ... Cannot open CATFOOD.CAN - Eat logitech mouse instead (Y/n)? --- Blue Wave/Max v2.30 * Origin: TechTalk; Calgary, Alberta. V.34+ (1:134/40) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEX00000Date: 10/25/96 From: GAIL SHIPP Time: 10:15am \/To: JOHN PRATHER (Read 4 times) Subj: Tiramisa CR -=> On 10-18-96 01:33, John Prather <=- -=> spoke to Ian Hoare about We're back, So am I. <=- JP> Hey, I'm looking for a recipe for Italian Sponge Buscuits. The kind JP> they use in Tira Misu. I can get them in the stores but I thought JP> I'd like to try to make some from scratch I'm sure Ian will have some recipes for you. Thought I would just add a couple myself. MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Basic Sponge Cake, Sponge Roll, Or Ladyfingers Categories: Cake, Dessert Yield: 1 servings 6 Eggs, separated 1 tb Orange rind, grated 1/2 c Orange juice 1/2 c Honey, warmed, plus 2 tb Honey, warmed 1 1/2 c Whole wheat pastry flour 1 ts Cream of tartar Yields about 15 servings Preheat oven to 325 degrees F. In a large bowl beat egg yolks at high sped of electric mixer for about 5 minutes. Add orange rind and orange juice, and beat for another 5 minutes. Gradually beat in 1/2 cup honey, 1 Tbsp at a time. Continue to beat until mixture is very thick and smooth, 12 to 15 minutes. Do not underbeat -- the lightness of this sponge cake depends on the beating process. Sift flour and fold into egg yolk mixture. Set aside. In a large bowl beat egg whites until foamy, then add cream of tartar and beat until mixture forms soft peaks. Gradually add remaining honey and beat until mixture is stiff but not dry. Gently fold egg white mixture into egg yolk mixture, using a rubber spatula. For a 3-layer sponge cake: Pour batter into 3 unbuttered 8-inch round baking pans, and bake for 20 to 22 minutes, or until tops of layers are lightly browned. Cool cake completely before removing from pans. Ice as desired. For a sponge roll: Place a sheet of parchment or wax paper in a 12x15-inch jellyroll pan. Pour in dough and bake for about 20 minutes. Remove from oven, loosen edges of cake, and invert on a clean dish towel. Roll up the cake (with parchment or wax paper still in place) and cool on a wire rack. To fill, unroll, remove paper, and spread with filling. Then reroll carefully and place on serving dish, seam-side down. For ladyfingers: Place a piece of parchment paper on a baking sheet and drop batter by tablespoons onto paper, forming fingers about 3/4 inch by 3 inches, spaced 2 inches apart. Bake for about 10 minutes. Cool for 5 minutes, then remove from paper, and place on a wire rack to cool completely. This yields 30 ladyfingers. Source: Rodale's Basic Natural Foods Cookbook, Charles Gerras, Editor Shared by June Hoffman, 11/93 From: June Hoffman MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Tiramisu Categories: Dessert Yield: 1 servings 3 Ladyfingers 1/4 c Very strong coffee 1 Macaroon or other crisp Cookie, optional 1/2 c Custard, any custard 1 tb Sugar 1 tb Liqueur, preferably Grand Marnier or Cointreau 3 oz Ricotta or mascarpone Cheese 1 oz Dark chocolate, chopped up Into tiny bits 1 oz Whipped cream Whipped cream Cocoa powder Sprinkle coffee over ladyfingers. Line bottom and sides of serving bowl with ladyfingers. If there are any extra, crunch them up and set aside. If there are not any extra, you might want to find a cookie or a macaroon and crunch it up. Spread custard in a layer over the ladyfinger layer. Top with any crunched up cookies or ladyfingers you may have around the house. Beat sugar and liqueur into cheese. It should not be totally smooth. Fold in chocolate and whipped cream. Spread this in a layer over the crunched up cookies. Top with a layer of straight whipped cream and dust with cocoa powder. Many recipes are boozier, sweeter, and more complicated than this one, but this is what I do, minus the ladyfingers, because I'm lazy. From: Michael Loo Date: 09-17-95 Cooking MMMMM ... Shipwrecked on Hesperus in Maryland. 20:31:05 23 Oct 96 ___ Blue Wave/DOS v2.30 --- GEcho/2-PCB/2 * Origin: * MetroNet * Columbia, MD * (410) 720-5506 * (1:261/1137) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DEY00000Date: 10/28/96 From: DANIAL MANNEN Time: 07:43pm \/To: ALL (Read 5 times) Subj: Qbook * Crossposted from: INTL. ECHO: COOKING Hi All I wanted to know if anyone new how to get a registered copy of Qbook. I have sent a letter to Bob butler but he no longer lives at the address in qbook. Any help would be appreciated. An a recipe to be on topic. -Begin Recipe Export- QBook version 1.00.12 Title: NANAIMO BARS (Canadian) Keywords: Cookies, good, Cakes, Desserts, Bars Yield: 1 servings 5 tb Cocoa 1/2 c Butter 1/4 c White sugar 1 Egg 1/2 ts Vanilla 2 c Graham wafer crumbs FILLING: 1 1/4 c Icing sugar 1/2 c Butter 3 tb Custard (Birds) Milk ICING: 3 Squares semi-sweet chocolate 2 tb Butter 2 dr Vanilla In a large saucepan melt the butter and stir in the cocoa and sugar. Add 1 beaten egg with the vanilla to the melted butter. Add the 2 cups of "Graham" wafers and mix well. Press this mixture into the bottom of a lightly greased 9*9 inch pan. Place in the refrigerator. FILLING: Beat together icing sugar, butter, and custard. Add a little milk if needed to make a smooth dough. Spread on first layer and return to the refrigerator. TOPPING: Melt chocolate, butter and vanilla in a saucepan. Work quickly to get a smooth even layer. Return to the refrigerator to set. Cut into bars. Refrigerate. -End Recipe Export- Once posted before posted twice By Danial Mannen TTYL ... Danial Mannen Netmail address Techtalk 1:134/40 ... A virus that eats recipes would really make people mad. --- Blue Wave/Max v2.30 * Origin: TechTalk; Calgary, Alberta. V.34+ (1:134/40) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE^00000Date: 10/28/96 From: BRUNO REMY Time: 10:42pm \/To: HELEN PEAGRAM (Read 6 times) Subj: BRANSTON! Hello Helen, On 10-09-96 you wrote : Title: Branston Type Pickle 1 c Rutabaga, cut into 1/8 inch | Cubes | v What does this "c" means ? Whitch unit ? Is it a "c"up ? Thanks in advance to give me this little tip. It looks like a pretty good recipe ! I wanna try it. Bye ! Bruno --- SLMR 2.1a Dinner not ready : (A)bord, (R)etry, (P)izza ? -+- OLMS 2.5 UNREG --- GEcho 1.11+ * Origin: THE COOK BBS 33+1.60660724 FRANCE (2:320/505) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE^00001Date: 10/28/96 From: BRUNO REMY Time: 10:42pm \/To: KAZ LANGRIDGE (Read 6 times) Subj: Mustard sauces Hello Kaz, A month ago (19-09-96) you wrote : Title: Creole Mustard Sauce Mix all ingredients together. Serve with Planet Hollywood Chicken. What do you mean by "Planet Hollywood Chicken" ? It's probably very commun for you, but I don't know this in France... One more : Title: Honey-Mustard Dip 3 pk Sweet 'N Low What does "pk" mean ? "Sweet 'N Low" : What's that ? Sorry to be so ignorant, but it's sometimes quite hard for me to translate americans recipies... but I enjoy doing this, and later cooking, of course ! Bye Bruno. -+- OLMS 2.5 UNREG --- GEcho 1.11+ * Origin: THE COOK BBS 33+1.60660724 FRANCE (2:320/505) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DE^00002Date: 10/19/96 From: JACOB TOPAZ Time: 09:59am \/To: MORIS TOPAZ (Read 7 times) Subj: ----- --- * Origin: Hitch Hiker's BBS, Home of Quicked and MenuWiz (2:405/0) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DF200000Date: 10/31/96 From: MONICA JESENSKY Time: 11:20pm \/To: ALL (Read 6 times) Subj: Happy Halloween Hello All : I know it's off topic but :