MMMMM--------------------IN A LARGE BOWL MIX------------------------- 1 pk Dry yeast 1 3/4 c Hot tap water MMMMM----------------STIR UNTIL YEAST IS DISSOLVE--------------------- 1/2 ts Salt 2 c Flour Now with a mixer mix (if hand-held mixer) 2 minutes high speed or (if you have a regular mixer) 2 minutes medium speed. Then add: 1 cup flour And carefully mix high speed for one more minute. Then add by hand kneeding for 5 minutes minimum: 1 cup flour (or more if dough is too sticky) Kneed this until the dough is soft but easily handlable without being too sticky. Place in a bowl greased with olive oil in a warme (but turned off!) oven covered with a cloth and let the dough rise until it is doubled ~ takes about 1 1/2 hours or so. When dough has risen punch it down and separate it into either 2 for 2 thick crust pizzas or 4 for 4 thin crust pizzas and carefully, by spinning and tossing the dough shape it into olive oil greased (lightly) pans. Be careful you don't toss it too high! Place on top your favorite sauce and fixings and bake for 20 minutes or until edges look done (baking time depends on the oven) at 375 f MMMMM >>> Continued to next message * OLX 2.1 TD * I'd rather be anatomically than politically correct! --- 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: E3U00009Date: 03/21/97 From: JR BYERS Time: 12:32pm \/To: MICAEL BAERENS (Read 4 times) Subj: PizzaDough 9/10 >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: BREAD MACHINE PIZZA DOUGH Categories: Breads, Main dish, Italian, Breadmachin Yield: 2 pies 4 1/4 c Flour 1 1/4 c Water, lukewarm 1 pk Active dry yeast 1 ts Salt 1 ts Sugar 2 T Olive oil Place ingredients in bread pan as directed by manufacturer. Set machine for 'dough" setting. When done, remove dough from machine. Punch down dough and divide in half. Refrigerate one half for later. (Allow extra time to rise). Roll the other half into a circle about 15 inches across. Place on a 14 inch greased pizza pan, roll edges to form a rim. Spread half the sauce on the pizza pie (see recipe), top with shredded mozzarella, and other favorite toppings (mushrooms, olives, pepperoni, etc). Bake for 20 to 25 minutes until edges are brown and cheese is bubbly. Cut each pie into 6 wedges. From: Renate Sullivan Date: 02-27-96 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lg. Crusty Pizza Dough * Categories: Abm, Bread Yield: 3 servings 1 1/3 c ;water 2 1/2 ts Oil, olive 2/3 ts ;salt 2 c Flour, all purpose 2 c Flour, whole wheat 2 1/2 ts Yeast 1 Pizza Sauce MMMMM------------------------FOR TOPPING----------------------------- Pizza toppings, favorite Cheese Add ingredients to ABM in order listed and select dough cycle. Roll dough into rectangle or circle, depending on pan to be used. Place on pan and turn excess under, forming a crust on the side. Brush very lightly with olive oil. Cover and let rise about 30 minutes. Top with pizza sauce and desired toppings. Place in a cold oven, turn temperature up to 450 degrees and bake until crust is brown and cheese is melted, approximately 30 to 45 minutes. From: Margaret Young Date: 02-15-97 MMMMM >>> Continued to next message * OLX 2.1 TD * I'd rather be anatomically than politically correct! --- 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: E3U00010Date: 03/21/97 From: JR BYERS Time: 12:32pm \/To: MICAEL BAERENS (Read 4 times) Subj: PizzaDough 10/1 >>> Continued from previous message MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Lg. Cheese Pizza Dough * Categories: Abm, Bread Yield: 3 servings 1 1/3 c ;water 1 1/3 tb Oil, olive 2/3 c Mozzarella; shredded 2/3 ts ;salt 2 c Flour, all purpose 2 c Flour, whole wheat 2 1/2 ts Yeast Pizza sauce MMMMM------------------------FOR TOPPING----------------------------- Pizza toppings, favorite Add ingredients in order listed to ABM and select dough cycle. Roll dough into rectangle or circle, depending on pan to be used. Place on pan and turn excess under, forming a crust on the side. Brush very lightly with olive oil. Cover and let rise about 30 minutes. Top with pizza sauce and desired toppings. Place in a cold oven, turn temperature up to 450 degrees and bake until crust is brown and cheese is melted, 20 to 45 minutes. From: Margaret Young Date: 02-15-97 MMMMM * OLX 2.1 TD * I'd rather be anatomically than politically correct! --- 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: E3U00011Date: 03/21/97 From: JR BYERS Time: 12:34pm \/To: DAN ECKERT (Read 4 times) Subj: seeking recipe Dan, this is the only one I have. Hope it helps. J.R. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: Jewish Rye Bread Categories: Breads Yield: 2 loaves POOLISH : 3 c Spring Water, 75 degrees 1 1/2 ts Dry Yeast 2 tb Sugar, raw or granulated 3 c Flour, unbleached bread FINAL DOUGH : 2 c Rye Flour, medium ground 1/4 c Caraway Seeds 1 tb Oil, vegetable 1 tb Salt, sea 1 tb Sugar, raw or granulated 3 c Flour, unbleached bread MAKE & FERMENT THE POOLISH (allow 5 hours): : Combine the water, yeast, and sugar in a 6-quart bowl. Let stand 1 minute, then stir with a wooden spoon until yeast and sugar are dissolved. Add the unbleached flour and stir until the consistency of a thick batter. Continue stirring for about 100 strokes or until the strands of gluten come off the spoon when you press the back of the spoon against the bowl. Scrape down the sides of the bowl with a rubber spatula. Cover with a clean damp kitchen towel or plastic wrap, and put in a moderately warm (74-80 degree) draft-free place until it is bubbly and increased in volume. (The poolish can be refrigerated overnight. Allow to stand at room temperature for 2 hours before proceeding.) MIX & KNEAD THE FINAL DOUGH (20 minutes): : Measure the ingredients and make sure all ingredients, including the poolish are at 74-80 degrees. Transfer the poolish to your mixing bowl. Add the rye flour, caraway seeds, oil, salt, and sugar. Stir with a wooden spoon until well combined. Add enough of the unbleached flour to make a thick mass that is difficult to stir. Turn out onto a well-floured surface. Knead, adding more of the remaining flour when needed until dough is soft and smooth, 15-20 minutes. The dough is ready when a small amount pulled from the mass springs back quickly. FERMENT THE DOUGH (2 hours): : Shape the dough into a ball and let it rest on a lightly floured surface while you lightly butter or grease a large bowl. Place the dough in the bowl and turn the dough to coat the top. Take the dough's temperature; the ideal is 78 degrees. Cover with a clean damp kitchen towel or plastic wrap and put in a moderately warm (74-80 degrees) draft-free place until doubled in volume. : NOTE: If the dough temperature is higher than 78 degrees, put in a cooler than 78 degree place like the refrigerator, until the dough cools to 78 degrees. If it is lower than 78 degrees, put it in a warmer than 78 degree place until the dough warms up to 78 degrees. The point is to try to keep the dough at 78 degrees during its fermentation. If you do have to move the dough, be gentle and don't jostle it, or the dough may deflate. FERMENT THE DOUGH A SECOND TIME (45 minutes): : Deflate the dough by pulling up on the sides and pushing down in the center. Re-form into a ball, return to the ball, and cover again with a damp towel or plastic wrap. Put in a moderately warm (74-80 degree) draft-free place until doubled in volume. FERMENT THE DOUGH A THIRD TIME (45 minutes): : Deflate again the same as before, shape into a ball, return to bowl, and cover again. Put in a moderately warm (74-80 degree) place until doubled again. DIVIDE & SHAPE THE DOUGH INTO LOAVES (10 minutes): : Deflate the dough by pushing down in the center and pulling up on the sides. Transfer the dough to a lightly floured work surface and knead briefly. Cut the dough into 2 equal pieces. Flatten each with the heel of your hand using firm direct strokes. Shape each piece into a tight ball for round loaves. PROOF THE LOAVES (1 hour): : Place the loaves on a lightly floured board. Cover with a damp towel or plastic wrap and put in a moderately warm (74-80 degree) place until doubled in volume. BAKE THE LOAVES (45 minutes): : 45 minutes to 1 hour before baking, preheat the oven and baking stone, if you have one, on the center rack of the oven to 450 degrees. : The oven rack must be in the center of the oven. If it is in the lower third of the oven, the bottoms of the breads may burn, and if it is in the upper thrid the crusts may burn. Using a very sharp, serrated knife or a single edged razor blade, score the loaves by making quick shallow cuts 1/4 to 1/2" deep along the surface. Slide the loaves, one at a time, onto the baking stone, if you using one, and quickle spray the inner walls and floor of the oven with water. If there is an electric light bulb in the oven or if the oven is electric avoid spritzing the bulb or the electric <<***** Split Message. Part 2 Of 2 *****>> elements. spray till oven is full of steam. Close door quickly and 3 minutes later spray it good again. BAke 12 minutes. Reduce heat to 400 degrees and bake till the loaves are a rich caramel color and the crust is firm (another 15- 20 minutes. To test the loaves for doneness, remove and hold theloavesupside down. Strike the loaves firmly with your finger. If the sound is hollow, the breads are done. If it doesn't sound hollow , bake for 5 more minutes. Cool completely on wire racks. Elaine Poncelet condensed to fit MM by Mary Riemerman From: Mary Riemerman Date: 02-07-96 MMMMM * OLX 2.1 TD * What this country needs is a good 5 cent condom. --- 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: E3U00012Date: 03/21/97 From: JR BYERS Time: 12:41pm \/To: SUE TURO (Read 4 times) Subj: Cheesecake Sue, these are the only ones I have that have Jello in them. Hope one of these are the one. J.R. MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: No-Bake Chocolate Cherry Cheesecake Categories: Cake, Cheesecake, Cherry, Chocolate, No bake. Yield: 1 servings -CRUST: 1/2 c Margarine, melted 2 c Crushed chocolate wafers -BOTTOM LAYER: 6 Squares semi-sweet -chocolate, chopped 1 c Whipping cream -FILLING: 2 pk (85 g each) Jello Cherry -jelly powder 1 c Boiling water 2 c Ice cubes 2 pk (250 gr each) cream cheese, -softened CRUST: Mix margarine and crumbs. Press into bottom and up sides of 9 inch springform pan. Bake at 350F for 10 minutes. Cool. BOTTOM LAYER: Melt chocolate with cream. Reserve 1/4 cup in a plastic bag for garnish. Pour remaining mixture over crust. Refrigerate. FILLING: Dissolve jelly powder in boiling water. Stir in ice cubes until felly begins to set. Remove any unmelted ice. beat jelly into cream cheese until smooth. Pour over crust. Refrigerate 3 hours or overnight until set. Cover with foil and freeze up to 1 month. Thaw then garnish. GARNISH: Place sealed plastic bag with chocolate square inside in hot water to melt glaze. Poke a hole in the bag and drizzle over the top of cheesecake. Makes 10-12 servings. Origin: Kraft Flyer, Festive Edition, 1992. Shared by: Sharon Stevens From: Sharon Stevens Date: 03-24-94 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.01 Title: MAXINE'S MILNOT CHEESECAKE Categories: Cheesecakes Yield: 8 servings 1 pk Lemon Jello 1 c Boiling water 8 oz Cream cheese 1/2 c Sugar 1 ts Vanilla 1 cn Milnot, whipped 3 1/2 c Graham cracker crumbs 2/3 c Oleo, melted Dissolve jello in boiling water. Chill until slightly thickened. Cream together cream cheese, sugar and vanilla. Add to jello and blend well. Fold in stiffly whipped Milnot. Mix graham cracker crumbs and melted oleo together. Put on bottom and sides of 9 x 12-inch pan (save 1/2 cup for top). Add filling and sprinkle the 1/2 cup crumbs on top. Chill overnight. Garnish with fruit if desired. Freezes beautifully. Pat Empson 05/25 09:49 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:02 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: R-MM-MIXED BAG MMMMM * OLX 2.1 TD * The worst a person can do is force another to change. --- 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: E3U00013Date: 03/24/97 From: DALE SHIPP Time: 05:53pm \/To: GREG MAYMAN (Read 4 times) Subj: this echo -=> On 03-1497 09:51, Greg Mayman <=- -=> spoke to Ian Hoare about THIS ECHO <=- GM> I certainly prefer FIDOmailing to what I have seen of the GM> internet, and working through a BBS gives me a local contact to GM> help with technical problems. I certainly agree with that. Most of the Fido echos, but especially all of the cooking echos, are well behaved and friendly places to be. I cannot say that about the internet usenet groups, even though I will use them as sources of information. IH> If you use the web, there are ways to get this echo, even if your BBS IH> drops it. I don't know too much about it, but I expect that Dale Shipp IH> will tell you. There are two ways that I know of to pick up Fidonet echos via the internet. One way is to use a telnet client from a full service internet provider to telnet to a BBS that is both connected to the internet and also connected to Fidonet. One that I use is "bbs.neverending.com" located in Florida. He allows free access to the fido echos that he carries. A second way is to use a service provided by Karen Mintzias from her BBS (SALATA) in California. She has a listserver robot that will send mail packets to you via internet email attachments and will accept email uploads in the same manner. For more information on that method, send an email to her at km@salata.com. GM> Are Dale and Gail moderating this echo as well as the Cooking GM> Conference, or was that a slip of the tongue/finger? The moderator here is Perry Lowell. She has been here for at least as long as we have been echoing. Gail & I do read this echo and post here, especially when we see a request that we can help on. dale@ghawk.com (1:261/1137.11) ... Shipwrecked on Hesperus in Columbia, Maryland. 19:05:04 23 Mar 97 ___ Blue Wave/DOS v2.30 --- InterEcho 1.18 * Origin: The GreyHawk BBS Columbia, MD 410-720-5083 USR V.34 (1:261/1116) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E3U00014Date: 03/24/97 From: DALE SHIPP Time: 05:54pm \/To: H. BRO-NIELSEN (Read 4 times) Subj: this echo -=> On 03-2097 01:52, H. Bro-nielsen <=- -=> spoke to Ian Hoare about RE: THIS ECHO <=- HB> Hello Ian! HB> Tuesday March 18 1997 00:50, Ian Hoare wrote to Greg Mayman: IH> Neither, it's just that Dale pops in here from time to time and I've een IH> him give tips of how to get "Cooking" at least, via mail packets from IH> Salata in California, I think. HB> If u do have that information on hand, I should be most happy to get a HB> copy. HB> Tnx. Send an email to Karen Mintzias, the sysop of Salata BBS in California. Her address is km@salata.com. What she does is to set up a robot that sends daily or weekly mail packets (preferably BlueWave) and that accepts email uploads. You need to be able to receive attached files and to decode them (using UUDECODE I think). dale@ghawk.com (1:261/1137.11) ... Shipwrecked on Hesperus in Columbia, Maryland. 00:30:27 24 Mar 97 ___ Blue Wave/DOS v2.30 --- InterEcho 1.18 * Origin: The GreyHawk BBS Columbia, MD 410-720-5083 USR V.34 (1:261/1116)