--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5H00000Date: 05/12/97 From: LOVETTE CHRISTIANSEN Time: 10:24am \/To: ALL (Read 3 times) Subj: Almond CHicken Casserole This is one of my husband's favorite meals. MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: ALMOND CHICKEN CASSEROLE Categories: Chicken, Casserole Yield: 1 servings 8 oz Broad noodles 2 tb BUTTER OR MARG. 1 c CHOPPED CELRY 1 c CHOPPED ONION 2 tb FLOUR`` 1/4 ts Dry mustard 1 ts SALT 1/8 ts PEPPER 2 1/2 c MILK 2 ts WORCHESTERSHIRE SAUCE 1 c GRATED CHEESE 2 c DICED COOKED CHICKEN 1/4 c PIMIENTO 1/4 c GREEN PEPPER 1 c ROASTED ALMONDS 1 c FROZEN PEAS 1 c MUSHROOMS CANNED OR FRESHLYD 1 cn CREAM OF MUSHROOM SOUP Cook noodles until tender. Melt butter in pan, add onions and celry, cover and cook over very low heat for ten minutes. Blend flour, mustard, salt, and pepper. THen add to celry and onions. Stir in milk and Worchestershire sauce until thickened. Stir in mushroom soup, cheese, chicken, pimiento, green pepper, well drained noodles, peas, mushrooms, and half of almonds. Put in a 9 by 13 casserole dish, and sprinkle with remaining almonds. Bake in preheated oven at 400 for 15 minutes to 20 minutes. MMMMM ... The last thing I saw was this Big Blue Wave! ___ Blue Wave/QWK v2.12 --- Maximus 3.01 * Origin: The BandMaster, Vancouver, B.C., Canada (1:153/7715) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5H00001Date: 05/12/97 From: LOVETTE CHRISTIANSEN Time: 10:25am \/To: ALL (Read 3 times) Subj: Caesar Salad MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Caesar Salad Categories: Salad Yield: 4 servings romane lettuice 1-2 cloves garlic finely chopped 3/4 cup salad oil 2 eggs 1/2 tsp salt 3 tbsp lemon juice 3/4 cup parmesan cheese ( 1/2 tsp dijon mustard 1/2 worchestershire sauce 1/2 tsp pepper in blender mix garlic, oil, eggs, pepper, mustard, mix altogether in blender throw in cheese, mix again. refridgerate for a while toss with croutons. MMMMM ----- MMMMM ... A laugh is a smile with a soundtrack. ___ Blue Wave/QWK v2.12 --- Maximus 3.01 * Origin: The BandMaster, Vancouver, B.C., Canada (1:153/7715) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5H00002Date: 05/12/97 From: LOVETTE CHRISTIANSEN Time: 10:28am \/To: ALL (Read 3 times) Subj: Lesagna MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Lesagna Categories: Pasta, Hamburger Yield: 8 1ervings 2 md Chopped onions 1 cl Garlic minced 2 tb Olive oil 1 lb Ground beef 1 cn 10 oz. can mushrooms 1 cn 8 oz. can tomato sauce) 1 cn 5/1.2 oz. tomato paste 2 ts SALT 1 ts Oregano 3/4 c Water 1 Egg 1 c Creamed cottage Cheese 1/3 c Grated Parmesan Cheese 9 Pieces lesagna noodles 1 pk 6 OZ. Motzerela Cheese Thinly sliced or grated 1 pk 10 oz. frozen Spinach Thawed and chopped Saute onions and garlic in 1 tsp olive oil. Add ground beef and break apart. Cook until brown. Blend in mushrooms, including liquid, tomato sauce, and tomato paste. Add 1 TSP salt, oregano, and water. Simmer 15 minutes. In a small bowl, beat egg slightly, and mix in Parmesan Cheese, Cottage Cheese, remaining salt, well drained Spinach, and remaining olive oil. Pour 1/3 meat mixture into a caserole dish, cover with 1/3 Lesagna Noodles, then repeat these steps again. Then spread cheese mixture over, and cover with remaining Lesagna Noodles and then sauce. Arrange Motzerella Cheese on top. Bake 20-30 minutes in preheated oven at dg350 You might then want to cover the dish with tin foil and let stand for another 10 minutes. MMMMM ... Never read the cooking echo hungry, you may fill up your hard drive ___ Blue Wave/QWK v2.12 --- Maximus 3.01 * Origin: The BandMaster, Vancouver, B.C., Canada (1:153/7715) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5H00003Date: 05/12/97 From: LOVETTE CHRISTIANSEN Time: 10:26am \/To: ALL (Read 3 times) Subj: Potato Salad MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01 Title: Potato Salad Categories: Salads Yield: 4 servings 4 cups diced or mashed potatoes 2 chopped hard boiled eggs 1/4 cup chopped celery 1/2 cup chopped pickles 2/3 cup mayonaise 1 tbsp vinegar 1 tbsp minced onion 2 tbsp celery salt 1/4 tsp pepper 1 tsp dry mustard put potatoes, celery, eggs, and pickles in a bowl. THen blend remaining ingredients, and then add to potatoes and chill it. MMMMM----- MMMMM ... I know a good tagline when I steal one. ___ Blue Wave/QWK v2.12 --- Maximus 3.01 * Origin: The BandMaster, Vancouver, B.C., Canada (1:153/7715) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5J00000Date: 05/13/97 From: DUNCAN CARTER Time: 02:24am \/To: SABINE BECKER (Read 2 times) Subj: Tea 'lo Sabine, SB> I'm looking for a possibility to make a cooked tea stay fresh SB> for some days. I'm cooking fruit tea for stock, and after two SB> days the most sorts smell muffy. Unless you freeze it or pastuerize it somehow in a preserving jar I should think that some kind of degeneration is going to occur. Given that you are using fruit I would hazard a guess that what you have got is a fermentation, so perhaps you could try your local home brew shop for what I call 'stopping tablets'. They contain a chemical (the name of which I forget) which prevents fermentation by blocking an enzyme which yeasts use to breakdown sugars. You also have to add Campden tablets otherwize the stopping tablets can impart a 'hot' taste to the finished product. They are pretty potent substances and for smallish volumes I think you'd need to make up a solution of the two and add a proportion of it, they folks at the homebrew shop will doubtless be able to help you with this. Just a thought, hope it helps..... Duncan ... "What ya doin'?" "Just feeding the pigeons." ___ Mountain Reader II - #Demo 001 --- M_READER v2.8 * Origin: Cell Block H +44(0)161-747-0964 - 24hrs, VFC/V34+ (2:250/168) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5J00001Date: 05/14/97 From: CAROLYN SHAW Time: 04:55pm \/To: ALL (Read 2 times) Subj: HELP!!!!!! * Crossposted from: FIDO-Home Cooling & Related Topics Hi all, Flo... you were right!! I spent last night and this morning going through all of my old qwk packets and am not finding as much as I thought I had saved. If any of you are able to and wouldn't mind..... and believe me, I know wht I am asking here, would you please go through your databases, zip up whatever you've found that I have posted and Email them to me? Please, please? If y'all will please send them to me at either kneadles@esosoft.com (that's the address I check most), ceshaw@bellsouth.net or firsthomestead@geocities.com (I've never even gotten a message there )... I'd be forever in your debt and promise to pay you back by posting lots again ....... Hugs!! Carolyn Hate & Rage are four letter words.....so are Love & Hope. Carolyn Shaw kneadles@esosoft.com or firsthomestead@geocities.com ... Oh no. Not another learning experience. ___ Blue Wave/DOS v2.30 [NR] --- Platinum Xpress/Win/Wildcat5! v2.0 * Origin: The NeverEnding BBS/Deltona,FL/407-860-7720/neverendi (1:3618/555) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5J00002Date: 05/14/97 From: JOHN KASPRZAK Time: 07:20am \/To: ALL (Read 2 times) Subj: Scalloped Potatoes * Crossposted from: HOME_COOKING I'm looking for some new variations for Scalloped potatoes? Any interesting ones out there? Thanks John ... Hard work never killed anyone but why take a risk? ___ Blue Wave/DOS v2.30 [NR] --- QScan/PCB v1.17b / 01-0406 * Origin: Knight Moves - Rochester,NY 716-865-2106 (1:2613/313) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5K00000Date: 05/14/97 From: GHISLAINE DUMONT Time: 01:40am \/To: ALL (Read 2 times) Subj: Mongolian Beef Hope they are the one you need.:-) MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mongolian beef #1 Categories: Chinese, Beef Yield: 4 servings 4 c Peanut Oil 15 Green Onion Tops 1 tb Minced Ginger 1 lb Flank Or Sirloin Steak 1 1/2 tb Water Chestnut Flour 2 Egg Whites 1 pn Salt 1 Cornstarch Paste MMMMM---------------------------SAUCE-------------------------------- 1 ts Chili Paste With Garlic 1/4 c Chicken Stock 2 tb Dark Soy Sauce 1 pn Sugar 1 1/2 tb Dry Sherry Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.02 Title: Mongolian grill Categories: Chinese, Beef, Lamb Yield: 4 servings 1/2 c Millet Lamb bones* 10 c Cold water Salt Barbecue: 2 lb Boneless lamb taken from the -upper part of the leg * 2 lb Boneless beef sirloin 2 c Slivered green onion (cut in -half lengthwise and slice Diagonally into 1/2-inch -sections) 2 c Chinese parsley leaves Dip: 1 c Thin soy sauce 1/2 c Chinese red vinegar 1/2 c Rice wine 1/2 c Fresh ginger juice ** 2 tb Flower pepper salt (see -recipe at end) 1/4 c Hot pepper oil 1/4 c Sesame oil 2 tb Garlic paste *** From: Kyosho Connick This first is from The People's Republic of China Cookbook, _Mongolian_Barbecue_ A truly native meal, typical of the diet of the rugged Mongolian nomad. The thin-sliced meat is dipped in a spicy sauce, quickly grilled and then wrapped in a sesame roll. A gruel-like millet soup is eaten between sandwiches, and the meal is topped off with draughts of heated sorghum whiskey. Transposed to the West, this meal is ideal for an outdoor barbecue. Millet soup: * Ask the butcher to bone a leg of lamb. Use the bones to make the soup and freeze the shank portion for later use. ** Smash 5 large slices of fresh ginger with the end of a cleaver handle and put them in 1/2 cup water for 2 hours. Squeeze out the juice from the ginger slices. *** Peel and crush 4 large garlic cloves into a paste, and add a little rice wine or vinegar to moisten. Soak the millet overnight in cold water. The next morning, put the lamb bones in a large pot. Add water and bring to a boil. Reduce the heat and simmer for several hours, adding water to maintain the original volume. Skim off the fat, remove the bones and strain the stock. Drain the millet, rinse several times, add to the stock and simmer slowly for 1 to 2 hours, or until the grains break up and the soup is thickened. Salt to taste. Turn off the heat and set aside. While the stock is simmering, trim off all fat and skin from the beef and lamb. Wrap the meat well and place in the freezer for 2 to 3 hours, or until it becomes firm, but not frozen hard. (This makes it easier to slice the meat very thinly.) Using a very sharp knife or cleaver, carefully cut against the grain of the meat to make slices about 1/8 inch thick. Cut each slice into strips about 2 by 4 inches. Arrange the beef and lamb in layers on separate platters. Cover and refrigerate until ready to use. Put the green onion and parsley in separate bowls, cover and refrigerate until ready to use. Put each dip ingredient in a separate bowl, place the bowls on a large tray, cover and set aside. Prepare the rolls. MMMMM Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: E5K00001Date: 05/14/97 From: GHISLAINE DUMONT Time: 01:40am \/To: ALL (Read 2 times) Subj: Spagetti sauce MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: ITALIAN MEAT SAUCE Categories: Sauces Yield: 5 Cups 1/4 c Butter 1/2 c Oil, olive 1 1/2 c Onion; finely chopped 1 c Carrots; grated 1/2 c Celery; finely chopped 2 1/2 c Mushrooms; finely chopped 2 ts Parsley; finely chopped 2 lb Beef, lean ground 2 tb Flour, all purpose 2 tb Tomato puree 1 c Wine, red 3 1/2 c Beef broth Salt; to taste Pepper; to taste Oregano; to taste Garlic; to taste Combine butter and oil in large frypan and heat. Add onions and saute for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree'. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Italian meat sauce mix Categories: Master mix Yield: 1 Servings 1 lb Mild Italian Sausage 4 t Salt 1/2 t Instant Minced Garlic 1 ea Medium Carrot, Peeled 2 T Sweet Basil Leaves 1/4 t Thyme 1 pk (10 oz) Frozen Broccoli 1 cn (12 oz) Tomato Paste 2 lb Lean Ground Beef 1/4 t Pepper 1 ea Small onion, Peeled 1 x Water 1/4 t Chili Powder 1 pk (10 oz) Frozen Cauliflower 1 cn (29 oz) Tomato Puree 8 c Water Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9 pints of mix. MMMMM ... We never know,the good a simple smile can do..:-) --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323)