--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DFJ00040Date: 11/10/96 From: NIKKI OLIVER Time: 05:15pm \/To: JOHN PRATHER (Read 6 times) Subj: Mascrapone cake recipe ANd here is a recipe for ya too:) MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: POUND CAKE WITH MASCARPONE SAUCE Categories: Cakes, Italian, Sauces Yield: 10 servings 5.00 Large Eggs, separated* 5.00 tb Granulated Sugar 18.00 oz (1 1/2 pkgs) Mascarpone, at - room temperature 2.00 tb Brandy (Cognac preferred) 1.00 Pound Cake (homemade or - store-bought) Fresh Strawberries or -Blackberries for garnish (* NOTE: The egg yolks in the sauce are uncooked.) **Torte Sabbiosa** 1. To make the sauce, beat the egg yolks and sugar together in a bowl with a mixer until light and lemon-colored. Beat the mascarpone into the egg-yolk mixture until well blended. Don't overmix, or sauce may separate. Beat in the 2 tablespoons of brandy. 2. In a separate bowl, whip the egg whites until they form stiff peaks. Fold egg whites into the Mascarpone mixture. Refrigerate until serving time. 3. To serve, cut the cake into 1 inch thick slices, place on a plate and spoon mascarpone sauce over it. Decorate each portion with fresh berries. From Chicago Tibune Magazine, May 2, 1993 recipes provided by Marta Pulini, chef of Le Madri (New York City) posted by Bud Cloyd MMMMM _______ |:::::| ( Honey ) (_______) Nikki Oliver --- GEcho 1.00 * Origin: The Cookie Jar Hopkinsville KY (502)887-2526 (1:3621/8) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DFJ00041Date: 11/10/96 From: GAIL SHIPP Time: 09:32pm \/To: JOHN PRATHER (Read 6 times) Subj: Truffles cr 2 -=> On 11-0796 00:49, John Prather <=- -=> spoke to Ian Hoare about LOOKING FOR TRUFFLES <=- Hi John I am sure Ian will not mind if I send you some ideas for truffles :-) MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Milk Chocolate and Orange Truffles Categories: Candy Yield: 21 servings 1/2 c Whipping cream 24 oz Milk chocolate (imported) - finely chopped 2 tb Unsalted butter 1 1/2 ts Grated orange peel Unsweetened cocoa powder 2 ts Solid vegetable shortening Line a cookie sheet with foil. Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add half the chocolate and whisk until melted. Whisk in butter and orange peel. Freeze until chocolate mixture is firm enough to mound on spoon, about 40 minutes. Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart. Freeze until almost firm but still pliable, about 30 minutes. Roll each in cocoa powder. Then roll between palms of hands into ball. Place on same sheet. Freeze until firm, about 1 hour. Melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth. Remove mixture from over water. Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely. Shake to remove excess chocolate. Place truffle on same foil-lined sheet. Repeat with remaining truffles. Refrigerate until coating is firm, about 1 hour. Dust truffles with cocoa powder, brush off excess. (Can be prepared 2 weeks ahead. Store in refrigerator in an air-tight container.) Let stand at room temperature 10 minutes and serve. Source: Bon Appetit magazine - September 1991 Typed for you by Karen Mintzias From: Karen Mintzias ~-- MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Chocolate Truffles #2 Categories: Dessert, Candy Yield: 16 servings 6 oz Semisweet chocolate -- coarsely chopped 4 tb Unsalted butter -- cut into small pieces 1/2 ts Vanilla extract 2 Egg yolks; lightly beaten 4 tb Unsweetened cocoa powder In a double boiler, melt the chocolate and butter over simmering water. Remove from the heat and stir in the vanilla. In a small bowl, gradually whisk the warm chocolate mixture into the egg yolks. Cover and refrigerate until firm, about 1 hour. Shape level tablespoons of the chocolate mixture into balls and then roll them in the cocoa. Refrigerate the truffles. Recipe by Diana Sturgis "Great Desserts" ISBN: 0-916103-04-8 Typed for you by Karen Mintzias From: Karen Mintzias ~-- MMMMM ... Shipwrecked on Hesperus in Maryland. 15:29:01 10 Nov 96 ___ Blue Wave/DOS v2.30 --- InterEcho 1.19 * Origin: * MetroNet * Baltimore, Maryland, USA (1:261/1137) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DFJ00042Date: 11/10/96 From: STEVE JAMES Time: 06:32pm \/To: DAVE WARREN (Read 6 times) Subj: nacho cheese sauce and other sauces On (07 Nov 96) Dave Warren wrote to All... DW> I'm looking for a recipe on making NACHO CHEESE sauce. Well, it's not much of a recipe, but it doesn't take much work either. If you're desperate for nacho sauce, try melting Velveeta brand or similar fake cheese and adding a can of Ro-tel brand tomatoes and peppers ... ... Stamp out and abolish redundancy! --- PPoint 2.00 * Origin: Steve James: Global Village Idiot (1:170/600.30) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DFK00000Date: 11/08/96 From: IAN HOARE Time: 07:31pm \/To: JOHN PRATHER (Read 7 times) Subj: Branston Pickle Hello John! Sunday October 27 1996 20:46, John Prather wrote to Ruth Hanschka: JP> the best. And Ian if you haven't tried this cold packed pickle you JP> are missing something. Thanks, I've snagged it and will try it next year. JP> I added [snip] JP> Claussen dills available in the states. Thanks also for your suggestions. JP> Oh, Could you repost that Branston Pickle recipe. I know it's been JP> up several times but I've never copied it. Sure thing coming up - both of them. I've a couple of questions, however. JP> 4 lb Pickling cucumbers What are these precisely. Here we get cucumbers that are grown in a greenhouse, they are about a foot long. Then we get what we call in the UK ridge cucumbers which are about 6" long, and slightly barrel shaped. A very similar flavour to the first one - both can be eaten raw. Lastly we have gherkins which we normally buy from 1" to 3" long and pickle. I've never tried them in any other way. Which would you recommend for pickling. JP> 8 ea Dill heads I know dill, but a head of dill? when I buy them they come in sprigs of about 6" long, a single shoot with the needle like leaves almost all the length. 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: DFK00001Date: 11/08/96 From: IAN HOARE Time: 07:38pm \/To: JOHN PRATHER (Read 7 times) Subj: Branston Pickle cr2 Hello John! Answering a msg of , from John Prather to Ruth Hanschka: Here are two recipes that I have in my database. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Branston Type Pickle Categories: Relishes, Chutneys, Preserves Yield: 4 Servings 1 md Carrot 1 c Rutabaga 2 Cloves garlic, minced 6 Dates 3 Cauliflower florets 1 md Yellow onion 1 md Apple 1 md Zucchini 5 Sweet gherkins 1/2 lb Dark brown sugar 1 ts Salt 1 Lemon; juice 1/2 c Apple cider vinegar Caramel colouring or "Kitchen Bouquet" I found this recipe in a magazine called "Britannia" published out of Toronto. It was submitted by a Muriel Shaw from Rohnert Park, California, formerly of County Durham, Ireland. Cut carrots, rutabagas, and pitted dates into 1/8" cubes. Finely chop caulifower, onion, apple, zucchini and sweet gherkins. Combine all ingredients except caramel colouring in a saucepan. Heat to boiling; reduce heat to a simmer and cook until rutabaga is cooked but still slightly crunchy. Add enough caramel colouring until colour is dark brown. Bottle and seal. I suspect the flavour will improve if aged for a few weeks before using. 'Robin Cowdrey MMMMM === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Garden Relish (Branston Pickle) Categories: Relishes, Preserves, Chutney Yield: 20 servings 1 c Chopped cucumbers 1 c Chopped stoned dates 1 c Chopped green peppers 1 c Chopped cabbage 1 c Chopped onion 1 c Green tomatoes, chopped 1 c Chopped carrots 1 c Chopped celery 2 c Vinegar 2 c Sugar 2 ts Turmeric 2 ts Mustard seed 1 ts Celery seed Soak cucumbers and tomatoes in salt water while grinding the rest. Drain. Mix everything and boil for 20 minutes. Fill clean, sterile bottles and seal. Something's Cooking in Uncle Dirty Dave's Kitchen 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: DFK00002Date: 11/08/96 From: IAN HOARE Time: 09:17pm \/To: KURT EIFERT (Read 7 times) Subj: pickling, canning, preserves Hello Kurt! Sunday November 03 1996 22:40, Kurt Eifert wrote to All: KE> I need to know how to pickle tomatoes, pickles, any garden veggie. Kurt, before I answer, can I ask something else. Do you have any kind of off line message reader and editor. It look to me as if you have typed this message on line. If so, you have made life difficult and expensive for yourself. If you get dozens of messages of help with recipes, you'll need to have some way of saving them off line. Ask your sysop for advice. Pickling in principle is simple. After brining (in salt solution, or dry salt) for up to 24 hours, you steep the vegetable to be pickled in vinegar. The vinegar may be undiluted, and or with sugar and or spices. It may be poured over hot or cold. Depends on the recipes. KE> this last year I threw away hundreds of green tomatoes, I'm not very keen on green tomato recipes, but a recipe follows. KE> and ripe tomatoes. I've got a smashing recipe for a spicy tomato sauce. KE> What is tumeric used for? Turmeric has a yellow colour and its own flavour. It is used for flavouring and colouring purposes in some recipes, especially indian ones. KE> Why is dill synonmous with pickling? It isn't. Dill is digestive, and also delicious, but I make loads of pickles without dill. However, many cucumber pickles use dill to improve the taste and digestability. KE> is a small amount sugar needed to pickle, perserve? No, it is just used to improve the flavour. KE> How does one make a vinegar brine for storing garden veggies? You don't. Brine is used to remove excess water from the vegetable. After you've brined the vegetables for a while, you THEN store it in vinegar. OK? KE> is any herb, spice essential for canning, pickling? No. That said, lots of recipes use mustard seed. Quite a number use Dill, all pickles MUST use vinegar. For canning, you don't NEED anything, though most vegetables are canned in a light brine. I preserve chopped tomatoes with nothing at all added, but to do so, I use a water bath method which sterilises with heat. KE> anyone ever hear of tomato jelley? Yes, but I've never tried it. 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: DFK00003Date: 11/08/96 From: IAN HOARE Time: 09:18pm \/To: ALL (Read 7 times) Subj: green Tomatoes CR Hello All! Sunday November 03 1996 22:40, Kurt Eifert wrote to All: KE> this last year, i threw away hundreds KE> of green tomatoes, === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Green Tomato Jam Categories: Misc, Preserves, Vegetables Yield: 1 servings 1 kg Green tomatoes 1 Lemon 1 c Water 3 c Sugar : Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer to a warmed sterile jars. MMMMM === Cut === === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Green Tomato Relish 2 Categories: Preserves, Relishes, Vegetables Yield: 8 pints 6 lb Green Tomatoes 4 tb Pickling Salt 3/4 c Sweet Red Pepper * 1 1/2 c Vinegar 2 ts Whole Allspice 2 ts Celery Seeds 2 ts Dry Mustard 3 md Onions 5 sl Lemon; thin 1 1/2 c Brown Sugar 2 ts White Peppercorns 2 ts Whole Cloves 2 ts Mustard Seeds * Fresh red sweet pepper should be finely chopped. Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. 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: DFK00004Date: 11/08/96 From: IAN HOARE Time: 09:25pm \/To: ALL (Read 7 times) Subj: Tomatoes CR Hello All! Sunday November 03 1996 22:40, Kurt Eifert wrote to All: KE> and, ripe tomatoes. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Spiced Tomato Sauce Categories: Misc, Relish, Fruits Yield: 6 pots 2 1/4 lb Very ripe tomatoes 5 oz Onions 10 oz Sugar 2 ts Salt 1/2 ts Allspice 10 fl Red wine 10 fl Wine vinegar 1/2 tb Mashed green peppercorns In order to keep a good red colour, you should use a wide shallow pan to ensure rapid evaporation. Skin tomatoes. Chop roughly and put them with all the other ingredients except green peppercorns in the pan. Bring to the boil and cook fast until reduced to about 1/2 volume. Add peppercorns and cook a further 5 minutes. The sauce should by now be thick. Pot into jam jars and cover as for jam. The sauce should keep 6 months or more. Serve with cheese or cold meat. Recipe Helen Hodson Argentat France MMed IMH c/o 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: DFK00005Date: 11/11/96 From: IAN HOARE Time: 03:15pm \/To: ALL YOU COOKS (Read 7 times) Subj: English soups (3) CR Hello All! And an interesting glimpse from the past. === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Barley Cream Soup Categories: Starters, Soups, British, Vegetables Yield: 6 Servings 120 g Pearl barley 1 l White stock 150 ml Milk 150 ml Double cream (heavy) 30 g Butter Salt & pepper Parsley; chopped This is an eighteenth century recipe which brings out the delicious and very subtle flavour of the barley. Blanch the barley for a minute in boiling water, drain, simmer in the stock for two hours. Pass through a fine sieve or blend well, add the milk, cream, seasoning and the butter cut in small peices. Reheat and serve prinkled with chopped parsley. Recipe "The Cookery of England" Elizabeth Ayrton ISBN 0-14-046819-6 MMed IMH c/o 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) Hello All! This is the last of today's batch. Haricot beans are similar to Great Northern beans or Navy's. Butter beans are like Lima beans === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Bean Soup Categories: Starters, Soups, Vegetables, British Yield: 6 Servings 1 lb Dry Haricot or butter beans 1 md Onion 6 Cloves 1 md Carrot Salt & pepper 1200 ml Stock (more or less)-=PLUS=- 1800 ml Water up to 2 sl Fat bacon -=OR=- 1 Ham bone 600 ml Milk 25 g Butter 1 Bouquet garni -=OR=- Thyme, parsley & marjoram 1 ts Parsley; chopped Croutons Soak the beans overnight in cold water, then cook them in any good stock made up to volume with water, together with the onion studded wtih the cloves, the carrot, bacon or ham bone, and the herbs or bouquet garni. When tender (2-3 hours), puree in blender or sieve without draining, and dilute the puree with the milk. Season to taste with salt and plenty of pepper. Add the butter at the moment and garnish with croutons and choped parsley. Recipe "The cookery of England" Elizabeth Ayrton, ISBN 0-14-046819-6 MMed IMH c/o 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: DFK00006Date: 11/11/96 From: IAN HOARE Time: 03:16pm \/To: ALL YOU COOKS (Read 7 times) Subj: English Soups (4) CR Hello All! This is the last of today's batch. Haricot beans are similar to Great Northern beans or Navy's. Butter beans are like Lima beans === Cut === MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Bean Soup Categories: Starters, Soups, Vegetables, British Yield: 6 Servings 1 lb Dry Haricot or butter beans 1 md Onion 6 Cloves 1 md Carrot Salt & pepper 1200 ml Stock (more or less)-=PLUS=- 1800 ml Water up to 2 sl Fat bacon -=OR=- 1 Ham bone 600 ml Milk 25 g Butter 1 Bouquet garni -=OR=- Thyme, parsley & marjoram 1 ts Parsley; chopped Croutons Soak the beans overnight in cold water, then cook them in any good stock made up to volume with water, together with the onion studded wtih the cloves, the carrot, bacon or ham bone, and the herbs or bouquet garni. When tender (2-3 hours), puree in blender or sieve without draining, and dilute the puree with the milk. Season to taste with salt and plenty of pepper. Add the butter at the moment and garnish with croutons and choped parsley. Recipe "The cookery of England" Elizabeth Ayrton, ISBN 0-14-046819-6 MMed IMH c/o 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)