--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300001Date: 01/31/97 From: MICHAEL LOO Time: 04:52pm \/To: JOHN PRATHER (Read 5 times) Subj: Ken Hom 4 IH> Mangetouts is the english name of snow peas or sugar peas. JP> But why a word like MANGETOUTS? French for "eat it all" - i.e., no strings attached (also no tough inner membrane). ___ Blue Wave/386 v2.30 --- * Origin: Lost in the SuperMarket - Peabody, MA - (508) 531-8416 (1:330/175) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300002Date: 02/01/97 From: GREG MAYMAN Time: 09:44am \/To: JOHN PRATHER (Read 5 times) Subj: Ken Hom 4 (CR) -=> John Prather said this about "Ken Hom 4 (CR)" -=> to Ian Hoare on 28 Jan 97 02:13:05.... JP> But why a word like MANGETOUTS? my guess is that it's from MANGE TOUT, "Eat all" since you can eat the whole pea, pod included. Comments, Ian? musings of Greg, in Adelaide, South Australia ... The secret of eternal youth: don't mellow. --- Blue Wave/Max v2.21 * Origin: Ground Zero BBS - 61 8 8325 1822 SouthNet Mail Host (3:800/409) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300003Date: 01/30/97 From: JR BYERS Time: 03:47pm \/To: ELEANOR CREIGHTON (Read 5 times) Subj: no mail since christ 1/11 EC>If anyone sent me any replies regarding making chocolate candi EC>could they please resend them as I did not recieve them Eleanor, I wasn't one of them but I hope this will help. J.R. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Creme De Mints Categories: Candies, Chocolate, Mint Yield: 12 servings 2 c Milk chocolate chips;nestles 2 1/2 tb Mint flavored liqueur 1/4 c Sour cream Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Hazelnut-Chocolate Toffee Categories: Desserts, Candies, Holidays Yield: 1 servings -Dottie Cross TMPJ72B 1 1/4 c (2-1/2 sticks) unsalted butt 1 1/4 c Packed light-brown sugar 1/4 c Water 1 tb Honey 1 c Toasted and skinned hazelnut -chopped 1/4 ts Vanilla extract 1 c Semisweet chocolate chips -(about 6 ounces) Butter a small baking sheet. Melt the butter over low heat in a large heavy saucepan. Add the sugar, water, and honey and stir constantly until melted, using a wooden spoon. Increase the heat to moderately high and continue cooking for 15 minutes, or till the mixture reaches 290 degrees (hard-ball stage) on a candy thermometer, stirring often with a wooden spatula, scraping the bottom of the pan to make sure the mixture is not sticking. Remove the pan from the heat and stir in the chopped nuts and vanilla extract. Pour the toffee evenly onto the prepared baking sheet. Cool about 5 minutes, until the surface is barely set. Sprinkle the top of the toffee with the chocolate chips. Let stand about 10 minutes, until the toffee is completely set and the chocolate is melted. Spread the chocolate evenly in a thin layer over the toffee. Cool completely until the chocolate is firm. Break the toffee into rough pieces and store in an airtight container for up to 5 days. Makes about 1 pound. Source: "An Edible Christmas" cookbook by Irena Chalmers Reformatted by: CYGNUS, HCPM52C MMMMM >>> Continued to next message * OLX 2.1 TD * The only argument with the wind is to put on a coat. --- WM v3.10/92-0423 * Origin: Blackbeard's Tavern 803-294-9657 Greenville,SC (1:3639/3) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300004Date: 01/30/97 From: JR BYERS Time: 03:47pm \/To: ELEANOR CREIGHTON (Read 5 times) Subj: no mail since christ 2/11 >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Butter Balls Categories: Candies, Desserts, Chocolate, Pnut butter Yield: 60 servings 1 lb Powdered sugar 1 lb Peanut butter; smooth 1 c Margarine 12 oz Choc. chips 2 tb Crisco Cream margarine and sugar. Add peanut butter. Mix well. Roll into 1 inch balls. Chill 1 hour. Melt choc. & Crisco in top of double boiler. With a fork roll balls (one at a time) in choc. mixture. Let drip a few seconds and then put on waxed paper to dry. When completely dry put in airtight container. * Note: I usually Roll the balls when you have plenty of time or while watching TV. They are easy to do, but do take some time. Judy Garnett/NC pjxg05a These are very creamy, and good. If you prefer, you may use crunchy peanut butter. From *Prodigy's Food and Wine Bulletin Board. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Butter Cups Ala Weight Watchers Categories: Cyberealm, Mom's best, Candies Yield: 4 servings 2 tb Chunky peanut butter 1 oz Semisweet chocolate chips 1. In a small heatproof bowl, combine peanut butter and chocolate; place bowl in medium heatproof bowl and fill the medium bowl with boiling water. Let stand, stirring frequently until chocolate is melted and well-combined. 2. Set 8 fluted paper candy liners on a serving platter; using a teaspoon, spoon 1/8 of the chocolate mixture into each liner. Cover platter with plastic wrap and refrigerate until candies are firm. Source: Weight Watchers Quick and Easy Menu Cookbook Makes 4 servings, 2 candies each Each serving provides: 1/2 protein, 60 optional calories Per serving: 84 calories Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120 MMMMM >>> Continued to next message * OLX 2.1 TD * The only argument with the wind is to put on a coat. --- WM v3.10/92-0423 * Origin: Blackbeard's Tavern 803-294-9657 Greenville,SC (1:3639/3) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300005Date: 01/30/97 From: JR BYERS Time: 03:47pm \/To: ELEANOR CREIGHTON (Read 5 times) Subj: no mail since christ 3/11 >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Caramels Au Chocolat (Chocolate Caramels) Categories: Chocolate, Candies Yield: 1 servings 3 c Milk 13 oz Powdered sugar Eggsize piece of glucose 3 1/4 oz Chocolate in tablets 1 1/2 oz Butter 1/2 Vanilla bean Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar and glucose. When completely melted, pour this mixture, bit by bit, into the chocolate, while stirring. When thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a ball that can be rolled with the tip of the fingers.) Remove from the fire, add the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels) Categories: Chocolate, Candies Yield: 1 servings 1/2 lb Sugar 9 oz Fresh heavy cream 2 oz Cocoa powder 1 1/4 oz Honey Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM >>> Continued to next message * OLX 2.1 TD * The only argument with the wind is to put on a coat. --- WM v3.10/92-0423 * Origin: Blackbeard's Tavern 803-294-9657 Greenville,SC (1:3639/3) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300006Date: 01/30/97 From: JR BYERS Time: 03:47pm \/To: ELEANOR CREIGHTON (Read 5 times) Subj: no mail since christ 4/11 >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Peanut Butter Cups Categories: Candies, Chocolate Yield: 6 servings CHOCOLATE CUPS: 2 c Milk Chocolate Chips 2 tb Vegetable shortening 24 1" paper candy cups PEANUT BUTTER FILLING: 3/4 c Creamy peanut butter 3/4 c Confectioners' sugar, sifted 1 tb Butter, melted Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup. Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill. PEANUT BUTTER FILLING: In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonfulls, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until form, about 45 minutes. Store in airtight container in the refrigerator. Source: Rich Harper, FidoNet Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Covered Cherries Categories: Candies Yield: 20 servings 60 Maraschino cherries w/stems 3 tb Butter 3 tb Light corn syrup 2 c Powdered sugar 1 lb Chocolate, melted Drain cherries for several hours. Combine softened butter and corn syrup. Stir in powdered sugar. Chill if too soft. Shape 1/2 teaspoon mixture around each cherry. Place on baking sheet with wax paper and chill until firm. Dip cherries into chocolate by stem. Chill for 1 to 2 weeks. MMMMM >>> Continued to next message * OLX 2.1 TD * The only argument with the wind is to put on a coat. --- WM v3.10/92-0423 * Origin: Blackbeard's Tavern 803-294-9657 Greenville,SC (1:3639/3) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300007Date: 01/30/97 From: JR BYERS Time: 03:47pm \/To: ELEANOR CREIGHTON (Read 5 times) Subj: no mail since christ 5/11 >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Bourbon Balls Categories: Candies Yield: 3 servings 1/2 c Margaine or butter 4 c Powdered sugar 1 c Finely chopped nuts 1/4 c Bourbon 1 pk (6 ounces) milk chocolate -chips 3 tb Half-and-half. 1. Place margarine in medium bowl. Microwave at HIGH (100%) until melted, 1 to 2 minutes. Mix in sugar, nuts and bourbon. Refrigerate until firm. 2. Shape into 1-inch balls. Refrigerate until firm. Combine chocolate chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%) until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or twice. Stir until smooth. Drizzle chocolate over candies. (Reheat chocolate as needed.) Chill. * The picture shows them sitting in little paper candy cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Mints (Karin Brewer) Categories: Candies Yield: 6 servings 12 oz Chocolate chips 14 oz Can condensed milk 1 ts Peppermint flavoring Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate. MMMMM >>> Continued to next message * OLX 2.1 TD * The only argument with the wind is to put on a coat. --- WM v3.10/92-0423 * Origin: Blackbeard's Tavern 803-294-9657 Greenville,SC (1:3639/3) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300008Date: 01/30/97 From: JR BYERS Time: 03:47pm \/To: ELEANOR CREIGHTON (Read 5 times) Subj: no mail since christ 6/11 >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Balls with Cherry Centers Categories: Candies Yield: 6 servings 50 Whole candied cherries 3/4 c Cherry brandy (more may be -necessary) 1/2 lb Sweet milk chocolate, broken -into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 7/8 c Butter, softened 3 tb Unsweetened cocoa Powdered sugar Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain the cherries, reserve the brandy. Cream the butter and sugar in a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir by hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in the freezer and thoroughly chill. Prepare a surface to assemble the balls. Mix equal amounts of cocoa and powdered sugar, about 1/3 cup each. On a piece of waxed paper, heavily dust with the cocoa powdered sugar mixture. Remove the chocolate from the freezer when it is chilled and stiff. For each cherry, spoon out a heaping teaspoon of the chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar mixture and flatten chocolate to a small pancake. Place a cherry in the center and fold chocolate around it. Gently roll the ball between your palms to form and finish by rolling the ball in the cocoa/sugar mixture. Repeat for each cherry. If the chocolate mixture softens, return to the freezer to firm up. Place the completed balls in a container with a lid and store in the frig. These balls are dense and heavy with a rich chocolate flavor. For a lighter flavor, I suggest you omit the unsweetened baking chocolate and add 1/4 lb. more milk chocolate. Licking your fingers is not permitted during the assembly, but manditory after you are done. (grin) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Covered Candied Cherries Categories: Candies Yield: 6 servings 50 Whole candied cherries 3/4 c Cherry brandy 1/2 lb Sweet milk chocolate, broken -into pieces 1/4 lb Unsweetened baking -chocolate, broken into -pieces 1 1/3 c Powdered sugar 3 tb Unsweetened cocoa Powdered sugar Unsweetened cocoa Soak the cherries in the brandy overnight or longer. Drain cherries, reserve the brandy. Cream butter and sugar with a mixer. In a double boiler, melt the chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and sugar mixture and mix thoroughly by hand. Add reserved brandy to sugar and chocolate mixture and stir in my hand until all is absorbed. Add 3 T. cocoa and mix by hand. Put mixture in a clean bowl and thoroughly chill in the freezer. Meanwhile, make a 50-50 mixture of powdered sugar and cocoa. Begin with 1/3 c. EACH and mix thoroughly. Heavily dust a sheet of waxed paper on a working surface. When the chocolate mixture is chilled and very stiff, remove from the freezer. Drop by teaspoonfuls on dusted working surface and dust your fingers in the sugar/cocoa mixture, press with fingers to make a small flat shape with the chocolate. Drop a cherry in the center and form a ball around the cherry. Working quickly, complete the shape by rolling the ball between your palms. Roll ball in sugar/cocoa mixture to coat. Continue working until the chocolate mixture is too soft to continue. Return to freezer to chill some more and continue until all the chocolate and cherries are gone. The chocolate covered cherries can be stored in the frig. For a lighter, sweeter chocolate taste, increase the sweet chocolate and decrease or eliminate the unsweetened chocolate. The more milk chocolate you use, the more diffucult it will be to work with as it melts rather rapidly. You can also substitute and equal portion of semi-sweet bits (toll house chocolates) for the chocolate. Other candied fruit and liquors can be used according to your taste. Enjoy! MMMMM >>> Continued to next message * OLX 2.1 TD * The only argument with the wind is to put on a coat. --- WM v3.10/92-0423 * Origin: Blackbeard's Tavern 803-294-9657 Greenville,SC (1:3639/3) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300009Date: 01/30/97 From: JR BYERS Time: 03:47pm \/To: ELEANOR CREIGHTON (Read 5 times) Subj: no mail since christ 7/11 >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Nut Caramels Categories: Candies, Chocolate Yield: 6 servings 2 c White sugar 1/2 c Corn syrup 2 c Cream 1/2 c Butter or margarine 6 tb Cocoa 1 c Walnuts 2 ts Vanilla Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until it threads, then add slowly the other cup cream. Boil to firm ball stage when tested in cold water. Add vanilla and nuts, beat until creamy. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Filled Eggs Categories: Candies Yield: 8 servings -Robbie Shelton XXXJ77A 8 oz Dark Couverture Chocolate 8 lg Eggs 1 c Heavy Cream 1/2 Stick Butter 1/2 c Hazelnut Chocolate Spread -(Nutella) To prepare the eggs, allow them to warm to room temperatures, wash and shake each one well. With a sharp knife, remove a small piece of sh ell from one end and puncture the other end of each egg with a needle. Remove the yolks and whites by blowing through the small hole. Rinse the shells with water and allow to dry. Place them, large hole up, in an empty egg carton. Cut the chocolate into small pieces. Bring the heavy cream to the boiling point in a saucepan, add the chocolate and stir with a whisk until the chocolate is melted and well blended. Remove from the heat and add the butter and hazelnut chocolate spread. Whisk until blended. Using a small funnel, pour the filling, while still warm, into the egg shells and refrigerate. Serve the eggs in egg cups. This recipe is from Salt and Pepper Publications "Chocolate The French Way.." MMMMM >>> Continued to next message * OLX 2.1 TD * The only argument with the wind is to put on a coat. --- WM v3.10/92-0423 * Origin: Blackbeard's Tavern 803-294-9657 Greenville,SC (1:3639/3) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E2300010Date: 01/30/97 From: JR BYERS Time: 03:47pm \/To: ELEANOR CREIGHTON (Read 5 times) Subj: no mail since christ 8/11 >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Toffee Candy Categories: Chocolate, Candies Yield: 1 servings 1/2 c Coarsely chopped pecans 1/2 c Butter 3/4 c Brown sugar, packed 1/2 c Semisweet chocolate pieces Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer. Immediately pour hot mixture over pecans,spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted chocolate evenly over all. When chocolate is set, break up into pieces. Makes about 3/4 of a pound. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Chocolate Caramels Categories: Candies, 1941 Yield: 6 servings 2 c Sugar 1 c Brown sugar 1/2 c Butter or butter substitute 2 c Chopped nuts 1 c Corn sirup 3 Squares unsweetened -chocolate 1 c Cream 1/8 ts Salt 1 tb Vanilla Cut chocolate in small pieces. Add sugar, butter, salt, sirup, and cream. Cover and boil 5 minutes. Uncover. Boil slowly, stirring constantly, to firm ball stage (248 F). Remove from fire. Add flavoring and stir until well blended. Pour quickly over nuts which have been placed in well-buttered pan. When cool cut in squares. The Household Searchlight MMMMM >>> Continued to next message * OLX 2.1 TD * The only argument with the wind is to put on a coat. --- WM v3.10/92-0423 * Origin: Blackbeard's Tavern 803-294-9657 Greenville,SC (1:3639/3)