DIRECTIONS ------------------------------------------------------------ Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. *** Recipe Via Compu-Chef (tm) *** cc: ALL ALL ALL * QMPro 1.53 * A wok is what you throw at a wabbit. --- 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: E1M00000Date: 01/16/97 From: SABINE BECKER Time: 05:07pm \/To: RUTH HANSCHKA (Read 5 times) Subj: Re: salatdressing Hallo Ruth, RH> Title: Alkovendressing RH> Categories: Dressing,Salat,Sauce RH> Yield: 1 Rezept RH> RH> 40 gr. Salz salt RH>50 gr. Zucker sugar RH>1 Ltr. Oel oil RH>0,5 Ltr.Boulion beef stock RH>3 St. Eier eggs RH>3 St. Schalotten onions shalots, onions = Zwiebeln RH>3 St. Knoblauchzehen garlic powder [?] clove of garlic RH>4 cl Soja Sauce soy sauce RH>1 Essl Suesser Senf mustard [can't read the first word] suess = sweet RH>100 gr. Chillisauce oder Gewuerzketchup Chilli sauce or spiced RH>ketchup Himbeeressig Himbeeressig = raspberry vinegar RH>MMMMM-----------------[typed in by]----AUFGESCHRIEBEN RH>VON-------------------------- -- Ingo Engel RH> RH> Die Eier den Senf,Knoblauch,Schalotten in einen Puerierbecher RH>[mixing bowl, at a guess] (Kuechenmaschiene [blender?] benoetigt ein RH>Messer mit hoher Geschwindigkeit) geben,und langsam das Oel und RH>die Boulion zugeben zwischendurch nach und nach die restlichen RH>Gewuerze zugeben. Der Himbeeressig wird nach Geschmack zugegeben RH>wegen der Saeure. RH> RH>Mix eggs, mustard [?], garlic powder, + shallots in a mixing bowl. RH> At a guess, put this in a blender on high speed RH>and add the oil and beef stock a bit at a time. Then add the rest RH>of the ingredients. RH> RH> RH> MMMMM RH> RH>MMMMM----- Recipe via Rezepti 1.1, Format Meal-Master RH> RH> Title: Thousand Island Dressing (Salat Dressing m. wenig RH>Kalorien) Categories: Aufbau, Dressing, Sauce, Gemuese RH> Yield: 1 rezept RH> RH> 3/4 c Tarragon Essig tarragon vinegar RH> 1 Dose Kondensierte Tomaten can condensed tomato soup RH> suppe RH> 1 Knoblauchzehe; zerdrueckt 1 tsp cayenne pepper RH> Etwas Cayennepfeffer 1 clove of garlic some cayenne pepper RH> 2 tb Gewuerzgurke; fein gehackt chopped pickles Gewuerzgurke = pickled gherkin RH> 2 tb Sellerie; fein gehackt finely chopped celery RH> 2 tb Petersilie; fein gehackt parsley, finely chopped RH> 1 tb Worcestershire Sauce [duh :-) ] RH> 1 ts Paprika [ " ] RH> 1 ts Senf mustard RH> RH>MMMMM--------------------------------QUELLE:---------------------- RH>----------- -JOY OF COOKING [hmmm, get out of library? RH>:) ] -erfasst: v. Renate Schnapka RH> -am 04.11.96 RH> RH> RH>Die Zutaten ergeben etwa 2 Tassen Salat-Dressing (wenig Kalorien): RH>Alle Zutaten moeglichst fein zerkleinern und vermengen. Ingrediences are for 2 cups of dressing with less calories. Chop all ingriediences very fine and put them together. Schoene Gruesse Sabine e-mail: frosch@seerose.domino.de --- ZCFIGATE V1.11 * Origin: Fido/ZConnect-Gate SEEROSE +49-621-408064 (2:2468/9952.41) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1N00000Date: 01/18/97 From: RUTH HANSCHKA Time: 01:03am \/To: STEVE HAISHA (Read 5 times) Subj: salatdressing ->> Thank You for the Help and time it took to translating these ->> recipes for me, Hope I may someday return the favor. RH> Do you read Swedish? SH> No, I'm sorry I can't ... Having enough trouble with Arabic at the Moment That one's on my "things to do next century once I have time to breathe" list.:-) The script is so funky I figure the language has to be interesting too. I know more spoken Russian than I do Arabic, I'm sorry to say,and that's only about 5 words.... RH> I have a book completely in Japanese, but RH> can't exactly post from that; I can't even read the numbers.... RH> Interesting pictures anyway. SH> I do know that " Moshi-Moshi " in Japanese means SH> Hello ... Thats as far as I go there too < BIG GRIN > Arigato, Steve-san - that's one more than I knew.:-) That Japanese book is a cookbook, of course. When I bought it I could swear I heard another Steve - Ceideburg - saying "buy it,buy it" until I finally gave in.... He'd been dead for a year by then, unfortunately. --- 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: E1P00000Date: 01/19/97 From: DON HOUSTON Time: 11:52am \/To: ALL (Read 5 times) Subj: Kazakhstani cooking MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Stewed Lamb/Mutton - Tushenaya Barinina Categories: Kazakh, Ethnic, Lamb, Meat, Maindish Yield: 6 Servings 2 lb Lamb or mutton lean & boned 2 T Vegetable oil 1 T Tomato paste 1 c Cabbage shredded 1 ea Onion med. sliced 2 ea Carrots sliced Salt to taste Pepper to taste 2 ea Garlic cloves minced 1/2 ts Cinnamon ground 4 ea Potatos chopped 1/2" cubes 1 c Green peas 2 c Beef broth Sour cream Cut meat into stew sized pieces and fry in the hot oil until browned along with the garlic and onion. Add the othere ingredients and 1 cup of the beef broth. Simmer until done. Add more broth if necessary. garnish with sour cream if you wish. ORIGIN: Dr. Raisa Murdalgenek, Almaty, Kazakhstan, circa 1995 MMMMM * OLX 2.1 TD * I-Net Address: doc.donald@pchelp.com --- PCBoard (R) v15.3/M 25 * Origin: The GIFfer BBS, 75+gig, (813)969-2761 (1:377/50) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1R00000Date: 01/21/97 From: STEVE HAISHA Time: 03:00pm \/To: INGO ENGEL (Read 5 times) Subj: CR Chicken Wings * Crossposted in COOKING * Crossposted in GOURMET * Crossposted in HOME_COOKING * Crossposted in INTERCOOK * Crossposted in RECIPES Hello Ingo! Friday January 17 1997 16:31, Ingo Engel wrote to All: IE> I'm looking for some special recipes. For sparribs, chickenwings, fried IE> onionrings included gravy, (honymustardgravy) and somthing ells. Well, I can't help you with the other ones, But here are a few for the chicken wings ... Hope they help out. MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Hot Chicken Wings Categories: Chicken, Wings Yield: 6 servings 2 1/2 lb Chicken wings Oil for frying (optional) 6 oz Hot sauce or Tabasco 1/2 c Melted butter Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat." You may fry or bake the wings, depending on dietary considerations. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Buffalo Wings Categories: Chicken, Appetizers, Wings, Blue-chez Yield: 4 to 8 20 Chicken wings 6 oz Crystal's Louisiana's -Hot Sauce 2 oz (1/2 stick) butter Blue Cheese Dressing Celery sticks Cut chicken wings into three sections at joints. Put the tips into your stock pot or throw away. Blot the other sections on paper towels to dry. Deep fry in hot peanut oil (375) until crisp, remove and drain on rack. After all of the wings are fried and drained, melt the butter in large frying pan and stir in hot sauce. After sauce is well blended, add the cooked wings and toss to cover well. Serve with blue cheese dressing for dipping, and celery sticks to cleanse palet (because these things are HOT). Goes very well with Alfredo Noodles. MMMMM /r Steve " The ICEMAN " --o-- Net 202, HUB 1500 --- GEcho 1.00 * Origin: >>*<< ICEMAN BBS (619)442-7552 >>*<< ZyXel U-1496E+ (1:202/1501) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1R00001Date: 01/21/97 From: STEVE HAISHA Time: 03:09pm \/To: INGO ENGEL (Read 5 times) Subj: CR Chicken Wings 02/21 * Crossposted in COOKING * Crossposted in GOURMET * Crossposted in HOME_COOKING * Crossposted in INTERCOOK * Crossposted in RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Sweet and Sour Chicken Wings Categories: Appetizers, Chicken, Wings Yield: 12 servings 24 Whole chicken wings 1/2 ts Salt 1/2 ts Freshly ground black pepper 1/4 ts Garlic powder 1/2 c Ketchup 1/2 c Vinegar 1/2 c Sugar 1/2 c Water Preheat oven to 350 F. Season wings with salt, pepper and garlic powder. PLace in a shallow baking dish and bake for 15 minutes. in a small saucepan, combine ketchup, vinegar, sugar and water. Heat, stirring until well blended. Brush sauce over wings and continue baking for 20 to 30 minutes, or until wings are tender. Remove from oven, and serve. Source: Creative Cooking-Poultry : by Marian Hoffman : Pg. 4 From the collection of K. Deck MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Maple Glazed Chicken Wings Categories: Appetizers, Chicken, Wings Yield: 4 servings 1/2 c Maple syrup 1/3 c Chili sauce 1/4 c Chopped onion 2 tb Cider vinegar 1 tb Prepared mustard 1 ts Worcestershire sauce 2 lb Chicken wings Combine ingredients. Marinate wings 4 hours. Grill or broil, basting frequently. MMMMM /r Steve " The ICEMAN " --o-- Net 202, HUB 1500 --- GEcho 1.00 * Origin: >>*<< ICEMAN BBS (619)442-7552 >>*<< ZyXel U-1496E+ (1:202/1501) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E1R00002Date: 01/21/97 From: STEVE HAISHA Time: 03:18pm \/To: INGO ENGEL (Read 5 times) Subj: CR Chicken Wings 03/21 * Crossposted in COOKING * Crossposted in GOURMET * Crossposted in HOME_COOKING * Crossposted in INTERCOOK * Crossposted in RECIPES MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Jerk Chicken Wings Categories: Appetizers, Chicken, Wings Yield: 1 servings 1 c Soy sauce 1/2 c Red wine vinegar 1/2 c Vegetable oil 6 To 8 ea green -onions,ch 1 md Onion, diced 2 To 4 ea Scotch -Bonnet * 1/4 c Fresh thyme leaves -OR- 1 tb Dried thyme 2 tb Fresh ginger, minced 1/4 c Brown sugar 2 ts Ground nutmeg 2 ts Ground cloves 2 ts Ground allspice 1 Dozen chicken wings * habanero peppers, or 3-6 jalapeno peppers, seeded & minced =================== In a food processor fitted with a steel blade, combine all the ingredients except the chicken wings. Process for 10 to 15 seconds at high speed. Pour the marinade into a bowl and add the wings. Refrigerate for 4 to 6 hours, stirring after 3 hours. Preheat the oven to 375 F. Remove the wings from the marinade and place them on a rack on a baking sheet. Bake until they are browned, 15 to 20 minutes. Arrange the chicken wings on leaf lettuce and serve immediately with cold beverages. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Buffalo Chicken Wings Categories: Snacks, Chicken, Wings, Blue-chez Yield: 4 servings 2 1/2 lb Chicken wings 1/4 c Butter 3 tb Durkees hot sauce 1 tb Vinegar; optional Vegetable oil Chill celery and Blue Cheese dressing if you are preparing them with wings. Preheat oven broiler or BBQ. Trim off wing tips. Separate wings into 2 sections. slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together. less fattening than the traditional deep fried version Source: _The Complete Book of Chicken Wings_by Joie Warner posted by Anne MacLellan MMMMM /r Steve " The ICEMAN " --o-- Net 202, HUB 1500 --- GEcho 1.00 * Origin: >>*<< ICEMAN BBS (619)442-7552 >>*<< ZyXel U-1496E+ (1:202/1501)