--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAM00027Date: 06/17/97 From: GHISLAINE DUMONT Time: 11:46am \/To: ALL (Read 2 times) Subj: Recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Turkey Meatball Grinders Categories: Sandwiches, Poultry, Italian, Low-cal, Party Yield: 8 Servings ****** Tomato Sauce ***** 3 tb Extra-virgin olive oil 1 md Onion, chopped 1 Each red and green bell pep- -per, cored seeded, halved & -slivered 2 cl Garlic, peeled and slightly -bruised 2 cn (28 oz each) Italian plum -tomatoes, drained and chop- -ped, juice reserved 2 tb Tomato paste 2 ts Dried oregano pn Sugar Salt and black pepper to -taste 1/4 c Chopped flat-leaf parsley ***** TURKEY MEATBALLS ***** 2 lb Ground turkey 1 md Onion, grated 1 tb Minced garlic 1 ts Dried basil 1 ts Dried oregano 1 ts Fennel seeds Salt and coarsely ground -black pepper to taste 1 Egg yolk, lightly beaten -or use 1 egg white or 2 TBS -of egg substitute 2 tb Olive oil, for frying * 3 Italian breads, about 15-in. -long and 3-in. wide ** * Rather than frying the meatballs, bake them at 350 degrees F. for 35 to 45 minutes on a baking sheet lined with aluminum foil and sprayed with a nonstick vegetable spray. Cut to test for doneness. This will further reduce the fat content. (Trish) ** Cut each of the breads in 3 pieces, with centers hollowed out; or use 8 French rolls, each about 5 inches long and 3 inches wide. For the sauce, heat olive oil in a large heavy pot over medium-low heat. Add onion, bell peppers and garlic; cook for 15 minutes, stirring occasionally. Add tomatoes along with 1 cup of reserved juices, tomato paste, oregano, sugar, salt and black pepper. Cook for 25 minutes. Mash the garlic in the pot and adjust the seasonings. Stir in the parsley and set the sauce aside. Prepare the meatballs: Mix all the ingredients, except oil, together in a bowl. Form the mixture into 24 meatballs, each about 1 1/2 inches in diameter. (See * note above) Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat and cook the meatballs in batches, shaking the pan occasionally, for about 10 to 12 minutes or until browned and cooked through. Add more oil if necessary. Remove the meatballs to paper towels to drain. Place the tomato sauce over medium heat to warm through. Add the meatballs and cook for 10 to 12 minutes. To serve, spoon about 1/4 cup of the sauce into each piece of bread or roll, coating the interior well. Insert 3 meatballs into each and serve immediately. Nutritional information per serving (3 meatballs, without egg) : calories - 668, fat - 18 gms. (about 24% of calories from fat), cholesterol - 90 mg. No diabetic exchanges were listed. MMMMM ... Sincerely yours 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: EAM00028Date: 06/17/97 From: GHISLAINE DUMONT Time: 11:46am \/To: ALL (Read 2 times) Subj: Recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Earls Mozzarella Meat Loaf Categories: Low-cal, Hamburger, Pork, Meats Yield: 8 Servings 1 lg Onion; coarsely chopped 1 tb Olive oil 1 Sweet red pepper; chopped 1 cl Garlic; finely chopped 1 ts Leaf basil; crumbled 1/2 ts Lef thyme; crumbled 1 1/2 lb Lean ground beef 1/2 lb Ground pork 1 c Old-fashioned oats; uncooked 2 Egg whites 4 oz Part-skim mozarella cheese -cut in 1/4-inch cubes 1/2 c Grated Parmesan cheese 2 tb Parsley; chopped 3/4 ts Salt; optional 1/8 ts Pepper 1/4 c Catsup Preheat oven to moderate (375 degrees). Line jelly-roll pan with aluminum foil. Saute onion in oil in large skillet over medium heat 3 minutes. Add red pepper, garlic, basil, and thyme, saute 5 minutes. Combine beef, pork, oats, egg, whites, mozzarella, Parmesan, parsley, optional salt, and pepper in large bowl. Add vegetable mixture. Shape into large oval on prepared pan. Bake in moderate oven (375 degrees) for 30 minutes. Brush loaf with catsup. Bake 25 minutes or until cooked through. Let stand 10 minute before slicing. Notes: I would bake this meat loaf in a loaf pan due to possible grease escaping from the jelly roll pan. I would also spoon off some of the fat from the loaf after 30 minutes. MMMMM ... Sincerely yours 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: EAM00029Date: 06/17/97 From: GHISLAINE DUMONT Time: 02:03pm \/To: ALL (Read 2 times) Subj: Oup!!! * Crossposted from: [MME] Gourmet I want to excuse myself if some message are duplicate,i had problem with my Bwave and could not remember if i answer .:-( And say thank you to everyone for the great help i receive from all of you and i appreciate,:-) MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SMOKED TROUT AND GRILLED APPLE STRUDEL Categories: Emeril, Fish Yield: 4 Servings 2.00 Granny Smith apples; cored ,cut into 1/2" rings 1.00 tb Olive oil Salt and pepper 0.50 lb Smoked trout; flaked into -small pieces 2.00 tb Shallots; minced 0.25 c Cream cheese; room temp 2.00 tb Chives; finely chopped 5.00 Phyllo dough sheets 0.50 c Butter; melted Preheat the grill. Preheat the oven to 400 degrees. Toss the apples with the olive oil and season with salt and pepper. Place on grill and cook for 2 minutes on each side. Remove from grill and small dice the apples. in a mixing bowl, combine the apples, trout, and shallots. Bind the mixture with cream cheese. Stir in the chives. Season with salt and pepper. Brush each sheet of phyllo with the melted butter. Spread 1/3 the phyllo with the apple trout filling. With the filling end towards you, roll the strudel up like a jelly roll. Place on a parchment-lined baking sheet and brush with the remaining butter. Bake for 15 minutes or until the strudel is golden brown. Slice the strudel on the bias and arrange on platter. Garnish with chives and Essence. MMMMM ... Sincerely yours 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: EAM00030Date: 06/18/97 From: GHISLAINE DUMONT Time: 12:14am \/To: ALL (Read 2 times) Subj: Recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Beef Marinade for Chuck Roast, Flank Steak Or Categories: Sauces Yield: 1 Servings 1/3 c WINE VINEGAR 1/4 c KETCHUP 2 tb SOY SAUCE 1 ts SALT ( OPTIONAL ) 2 ts WORCESTERSHIRE SAUCE 1 ts PREPARED MUSTARD 1/4 ts GARLIC POWDER 1/4 ts PEPPER COMBINE MARINATE INGREDIENTS IN A GLASS MEASURING CUP. WHISK UNTIL BLENDED. POUR OVER MEAT AND COVER FOR AND REFRIGERATE FOR ABOUT 6 HOURS. GOOD FOR CHUCK ROAST, FLANK STEAK OR ETC. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Bloody Mary Marinade Categories: Marinades, Bar-b-q Yield: 1 Servings MMMMM------------------FOR POULTRY, PORK, FISH----------------------- 3/4 c V-8 juice 1/4 c Vodka 1 ts Prepared horseradish 1 ts Lemon juice 1/2 ts Soy sauce 1 ds Hot pepper sauce Combine all ingredients in a bowl. Makes about 1 cup MMMMM ... Backup not found: (A)bort (R)etry (S)lap nearest innocent bystander. --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAM00031Date: 06/18/97 From: GHISLAINE DUMONT Time: 12:14am \/To: ALL (Read 2 times) Subj: Recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spaghetti Gorgonzola Categories: Pasta, Side dish Yield: 4 Servings 6 oz Gorgonzola or blue cheese - crumbled 1 c Whipping cream 12 oz Spaghetti; cooked & drained Salt Freshly ground black pepper Combine cheese with whipping cream in saucepan. Cook over low heat just until cheese melts, stirring constantly. Combine spaghetti with hot cheese mixture. Season to taste with salt and freshly ground pepper. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Chicken Gorgonzola Categories: Poultry, Main dish Yield: 12 Servings 2 c Olive oil 2 1/2 tb Garlic, chopped 1 1/2 tb Rosemary 1 1/2 tb Black peppercorns, cracked 8 oz Clarified butter 2 lg Red onions 2 oz White sugar 12 Chicken breasts (6 oz ea) 2 md Zuchinni, cut in sm sticks 18 oz Gorgonzola In a large saucepan, light saute the garlic, rosemary, and peppercorns. Put aside in container... In the same pan cook the onions and sugar in the butter until the onions are browned. Remove from heat. Charbroil the chicken and zucchini, basting with the olive oil mixture until the chicken is completely cooked (don't overcook the zucchini-). Place chicken breasts along with the butter mixture, zucchini, and remaining oil mixture in a casserole dish. Place the cheese on top of the chicken and bake for 2-4 minutes, until cheese is well melted. MMMMM ... Sincerely yours 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: EAM00032Date: 06/18/97 From: GHISLAINE DUMONT Time: 12:14am \/To: ALL (Read 2 times) Subj: Recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Boston Chicken Marinade/basting Sauce Categories: Sauces, Spinach, Meats Yield: 1 Servings WALDINE VAN GEFFEN VGHC42A----- 1/4 c Canola oil 1 tb Honey 1 tb Lime juice 1/4 ts Paprika Mix all ingredients well and apply to skin-side-up chicken in a single layer in greased baking dish or pan. Bake at 400~ 35-40 minutes. Baste every 8-10 minutes during the baking time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Breast of Chicken in Jalapenocitrus Marinade Categories: Poultry Yield: 1 Servings 4 Boneless skinless chicken br 2 Jalapeno; seeded 1/4 c Chopped cilantro; or italian Juice of 1 lemon 4 md Garlic cloves 1 ts Ground cumin 1/2 ts Kosher salt; (i use regular) 1/2 ts Ground black pepper 2 tb Olive oil Combine marinade ingredients in blender. Marinate chicken in refrigerator u 24 hours. Remove chicken from marinade. Do not wipe. Bake, saute, broil or grill. Enjoy! Note: I don't like this very much baked, but it's great grilled. MMMMM ... Sincerely yours 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: EAM00033Date: 06/18/97 From: GHISLAINE DUMONT Time: 12:14am \/To: ALL (Read 2 times) Subj: Recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Gnocchi Al Gorgonzola (Sauce) Categories: Sauces, Vegetables, Italian Yield: 4 Servings 1/4 c Crumbled mild gorganzola Cheese 1/2 c Butter 3 tb Grated parmesan cheese 1/4 c Whipping cream, warm Pepper Prepare gnocchi according to gnocchi recipe. Bring a pan of saltd water to a boil and warm a bowl. Put gorgazola into bowl with butter and a pinch of pepper and blend until creamy with a wooden spoon. Stir in parmesan and heated cream. Keep warm. Add gnocchi carefully to boiling water. Stir and cook briskly. When they come to surface, remove with a slotted spoon and transfer to bowl with the sauce. Stir well to coat with sauce and serve immediately. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Gorgonzola Cream Sauce Categories: Cheese/eggs, Pasta, Sauces, Mc Yield: 6 Servings 2 c milk 1 TB flour 1 TB butter -- melted 3 TB gorgonzola cheese -- cru Melt butter in saucepan. Add flour and mix 'til smooth. Add milk, stirring until thickened. Then add cheese, stirring until melted and sauce is smooth. MMMMM ... Sincerely yours 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: EAN00000Date: 06/19/97 From: IAN HOARE Time: 01:37am \/To: KARL LEMBKE (Read 2 times) Subj: Have a Cow again Hello Karl! Maybe I was dreaming, but didn't you say this on Saturday May 31 1997 KL> Ian Hoare, citing the Rules of Acquisition to Karl Lembke, said: Sorry to have taken so long in replying, I've only just seen your letters. KL>> Based on available scientific evidence, IH>> There isn't any. So this is at best a half truth, at worst a IH>> reassuring lie. KL>> no evidence that any of the victims had eaten such beef, IH>> Equally, there was no evidence they hadn't. IH>> whereby the existance of prions _causes_ these illnesses. It could IH>> be that prions are a _symptom_. No one knows. Equally, no one knows KL> What you're doing here looks an awful lot like argumentum ad KL> ignorantiam -- the fallacy of appealing to ignorance. Hang on, hang on, although the actual mechanism of disease transmission isn't known - so far as we've been led to understand in Europe, there is good evidence that a) BSE was introduced into the bovine population through the inadequate sterilisation of sheep nerve tissue. b) The disease can be transmitted within herds - in France where all herds were slaughtered if any _one_ of the herd showed the symptoms, the number of cases is in the low hundreds, whereas in the UK, despite the slaughter of the affected cattle themselves _and_ the cessation of the use of prion contaminated foodstuffs in 1989, the number of cases was in the hundreds of thousands. KL> You appear to be saying "there's no evidence that mad cow disease KL> DOESN'T cause symptoms in humans and so maybe we should worry." No I'm not. I'm saying that following an epedemic of BSE in the UK cattle population, one of the symptoms of which is that Prions are found in all cases tested, a new strain of CJD appears which affects much younger people, and one of whose symptoms is the existence of Prions - I presume in all ases. For me that's very good prima facie evidence of some kind of link. I freely accept that both BSE & CJD _might_ have some common cause, as yet undiscovered, but I don't think it's scaremongering to warn of a _possible_ link. KL> This is not how science works. I'm well aware of how science works, I was trained, and worked as a chemist until nearly thirty. Were there no chance of any _consequences_ and the matter simply an academic exercise, then of course the media attention and scientific caution would have been a huge over-reaction. But there ARE grave consequences. People die. So far we don't know how many will do so, and that's what _really_ worries me. IF there is a causative link, and IF it has to do with eating nervous tissue from contaminated animals, then there will be a serious "epidemic" of CJD in the UK sometime in the next year or so, caused by the long "incubation" period. None of these terms really fit the case, but given that I'm not writing a scientific treatise they'll have to . But I'm not a scientist actively researching BSE, so I'm not telling ANYone what they should or shouldn't believe. I'm questioning the argument of someone who IS doing so, and who, in so doing, is saying that the scare over CJD is "much ado about nothing". KL> serious injuries, and sues for damages. The other party claims that KL> he was not responsible for the injury. An interesting sideline. For the sake of argument, assume that, following Dr Ratzer's article, someone who previously had kept away from british beef, started eating it, and then got sick from CJD, and that subsequently a causative link WAS discovered. What, in your opinion, would be their chance of successfully suing Dr R? KL> Likewise, if someone determines that there is no causative link KL> between BSE and CJD, it is not the same as saying he doesn't care KL> about the 5000 people suffering from CJD. Of course. That's obvious. But so far I've not seen ANY evidence that there is _no_ causative link. For that matter I've not seen any evidence _proving_ there IS a link. The only evidence is inferential. KL>> But the CJD-mad cow hypothesis turned out to be wrong. IH>> Really? I very much wonder what causes him to say this. Living in KL> prove that there -=IS=- a causal link, but they can certainly KL> rule one out. Yes I know that. But what I repeat is that _IF_ such negative evidence existed, don't you think that UK politicians and farmers would be trumpetting it all over the rooftops? Particularly in an election year, as I said before. For me that is damn GOOD evidence that the studies did NOT disprove a link. If Dr Ratzen had some good negative evidence in the form of an epidemiological study proving conclusively that there were no link, I feel it would have been very helpful to have cited it. I simply don't believe he's seen such a study. Without wanting to make too much of this, I should just say that the whole sorry story of BSE and its handling in the UK, is a history of scientists telling politicians that there was nothing to worry about, (there was) that everything was under control and the epedemic was over (it wasn't) and that there was absolutely no chance of the disease being transmissible to humans (there is such a chance). So forgive me if I say that I take a jaundiced view of a similarly reassuring article, which doesn't give good hard evidence for the reasons for the author's optimism. All the Best Ian --- GoldED 2.50+ * Origin: A Point for Georges' Home in the Correze (2:323/4.4) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EAN00001Date: 06/18/97 From: GHISLAINE DUMONT Time: 09:38pm \/To: LOVETTE YEWCHAN (Read 2 times) Subj: Stuffed Mushrooms -=> Quoting Lovette Yewchan to Ghislaine Dumont <=- GD> Here one i hope you will love, i never trid it Hi Lovette LY> THanks. I probably won't try this one because my wrists are quite LY> weak and cannot roll dough for that length of time, but thanks just LY> the same. Sorry to hear that,hope you get well LY> THanks for the personal tag line too. you are well come ---------- Recipe via Meal-Master [Recipe Buster] Title: Nut Goodie Bars Categories: Candy Yield: 48 12 oz chocolate chips 12 oz butterscotch chips 1 c peanut butter 1 lb marshmallows 1 c peanuts Melt chips and peanut butter in dutch oven. Stir in marshmallows until completely melted. Stir in nuts. Pour into 13x9 pan. Cool completely. Cut and wrap in plastic wrap if desired. - Bye Gigi ... May all your dreams be chocolate! 8D --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323)