MMMMM--------------------------MARINADE------------------------------- 0.50 c Canola oil 1.00 T Black pepper 2.00 T Ground rosemary 2.00 T Ground thyme MMMMM--------------------------BRISKET------------------------------- 4.00 lb Choice beef brisket 1.00 ea Large onion (whole) 1.00 ea Large carrot (whole) 2.00 ea Large celery stalks (whole) Water Coat trimmed brisket with oil, then spice it up real good with the herbs and pepper. Let chill for a couple of hours, or overnight. Place brisket in oven roasting pan with coarsely cut veggies on top and cover meat half way with water. Cover and place in 375 degree oven for 2 hours. Meat should be tender and falling from fort when checked. Slice against the grain very thin slices. Coat bottom of roasting pan with BBQ Bob's St. Louis BBQ sauce, layer with beef. Then coat with sauce and layer again, till the meat is all gone. Heat in 250 degree oven for 20 minutes. Serve. 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: EC200006Date: 07/31/97 From: GHISLAINE DUMONT Time: 11:21pm \/To: ALL (Read 0 times) Subj: recipes * Crossposted from: [MME] Gourmet Title: BBQ Bob's Spare Rib Blues Categories: Beef, Ribs, Bbq Yield: 4 Servings 2.00 ea Slab ribs, tips removed 0.25 c Jim's Cajun Mix/Rub 1.00 c St. Louis BBQ Sauce Boil ribs 1 to 2 hours in water. Cool overnight. Rub with seasoning mix. Cut ribs apart. Broil 10 minutes at 350 degrees. Remove, brush with BBQ sauce, broil another 10 minutes, remove brush with BBQ sauce, broil another 10 minutes. Serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: BBQ Bob's Double Play Baked Potato Categories: Potato Yield: 4 Servings 4.00 lg Baking Potatoes 3.00 ea Cloves garlic, roasted 1.00 pt 2% milk 4.00 T Butter 12.00 oz Proscuitto ham 4.00 ea Green onions 1.00 ea Onion, minced 2.00 ea Bunch parsley, chopped Salt & pepper Grated Fontinella cheese Bake potatoes in oven at 425 degrees for 45 minutes. Roast garlic in oven by cutting top and bottom off. Saute in olive oil. Break apart, bake in oven at 350 degrees for 15 minutes. Saute onion and ham in oil. In food processor, add: garlic, green onions (including shoots), ham/onion, parsley. Mix thoroughly. Cut potatoes in half, lengthwise. Scoop out insides, add to food processor. Add butter, salt & pepper and milk. Mix thoroughly. Scoop back into skins and bake in oven 350 degrees for 20 min. Check often for browning. Remove from oven, top with grated cheese, return to oven till cheese melts. Top with chopped parsley and serve. MMMMM "Listening to someone who brews his own beer is like listening to a religious fanatic talk about the day he saw the light." ... 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: EC200007Date: 07/31/97 From: GHISLAINE DUMONT Time: 11:21pm \/To: ALL (Read 0 times) Subj: recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: German Bread Categories: Penndutch, Breads Yield: 1 Servings James Prince 1/2 c Butter 3/4 c Sugar 1 c Yeast *dissolved in: 1/4 c Water, lukewarm 1 c Milk, scalded 2 Egg, well beaten 2 1/2 c Flour, bread *to: 3 c Flour, bread 1 1/4 c Bread crumbs, soft 3 tb Brown sugar, light 1 ts Cinnamon 1/4 ts Salt 2 tb Butter, melted Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: German Pumpernickel Bread Categories: Breads Yield: 1 Servings 2 pk Active dry yeast 1/4 c Unsweetened cocoa 2 tb Sugar 1 tb Caraway seed 1 1/2 ts Salt 3 c Stirred rye flour 2 c Water 1/4 c Molasses 1/4 c Butter or margarine 3 c Sifted all-purpose flour Shortening (I used Pam -spray) Recipe by: James Porter - from the house In large bowl, stir together yeast, cocoa, sugar, caraway seed, salt, and 2 cups rye flour; set aside. In 2 quart saucepan over low heat, heat water, molasses and butter until very warm (120-130 ^F) Using mixer at low speed, gradually beat molasses mixture into yeast mixture until well blended. Increase speed to medium; beat 2 minutes. Add remaining 1c rye flour. Increase speed to high; beat 2 more minutes. Stir in enough all-purpose flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic about 5 minutes. Place into greased large bowl, turning over dough so that top is greased. Cover with towel and let rise in warm place until almost doubled, about 45 minutes to an hour. Punch down dough. Divide in half. cover and let rest 5 minutes. Shape each half into a round loaf. Place, 4" apart, on greased large baking sheet. Cover and let rise until almost doubled, 45 minutes to an hour. Diagonally slash each loaf, crosswise, 3 times. Bake in 375^ oven for 20 minutes. Cover loosely with foil; bake 15 minutes more or until loaves sound hollow when tapped. Immediately remove from baking sheet. Brush tops of hot loaves with shortening. Cool on racks. Makes 2 loaves. 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: EC200008Date: 07/31/97 From: GHISLAINE DUMONT Time: 11:21pm \/To: ALL (Read 0 times) Subj: recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: German Black Bread Categories: Breadmaker, Ethnic, Chocolate Yield: 15 Servings 1 pk Yeast 1 tb White sugar 12 c Bread flour 12 c Medium rye flour 2 c Whole wheat flour 1/2 c Unprocessed bran flakes 1 tb Caraway seeds 1 ts Salt 1 ts Instant coffee powder 1/4 ts Fennel seeds 1 c Water 2 tb Water 2 tb Molasses 2 tb Cider vinegar 1/2 oz Unsweetened chocolate (I would cut back on that a bit) Cool the mixture to 105-115 degrees and add to dry ingredients. I suspect the exact ingredients don't really matter all that much. As long as the flour-to-liquid proportions are such as to make a dough of good consistency, the result will probably be highly edible. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: German Oatmeal Bread Categories: Breadmaker Yield: 1 Servings 2 pk Active dry yeast; or 2 cakes 1/4 c Warm water 2 c Milk 1/4 c Honey 2 tb Veg. shortening 1 tb Salt 4 c All purpose flour 2 c Granulated whole wheat cereal 2 c Uncooked quick rolled oats Recipe by: KTarb/Kitmailbx/Platts 5 Dissolve yeast in warm water in large bowl. Scald milk, honey, shortening and salt in small saucepan, then sat aside and cool to lukewarm. Stir these two mixtures together in large bowl. Stir in half of flour, beating or stirring until mixture is satiny-smooth. Stir in whole wheat OR oatmeal cereal, then add enough of remaining flour to make a nice, stiff dough. Turn out onto lightly floured board and knead thoroughly until dough is elastic and smooth; then return to bowl, brush top with shortening or oil and cover with a clean cloth. Let rise in a warm place for 45 minutes until doubled in size. Now punch down dough, cut into desired sizes for loaves and knead a few times slowly on lightly floured board. Shape into round loaves Place on greased baking sheet. Cut your favorite symbol on top of loaves (knife must be sharp); let rise again in warm spot for 30 minutes. Bake in a 375 degree oven for about 50-55 minutes, cool on racks 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: EC200009Date: 07/31/97 From: GHISLAINE DUMONT Time: 11:21pm \/To: ALL (Read 0 times) Subj: recipes * Crossposted from: [MME] Gourmet MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Rolls (Brotchen) Categories: Breadmaker, Rolls Yield: 12 Rolls 2 1/2 c -To 3 Cups flour 1 ts Sugar 1 ts Salt 1 pk Active dry yeast 1 tb Oil 1 c Warm water 1 Egg white Pour 2 1/2 cups flour into a large bowl and make a well. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup listed above) in the well. Mix yeast, sugar and water carefully within the well. Do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed. Turn out on counter top and knead until smooth. Add the remaining 1/2 cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3" apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450 for 15 to 20 minutes until golden brown. notes: I made the following changes and mixed on the dough cycle in my Zoji. I used 3 cups of flour and increased the water to 1 1/8 cup. 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: EC300000Date: 07/27/97 From: SANDY MAY Time: 02:38pm \/To: ALL (Read 0 times) Subj: No-Melt Suet for Bird Feeders * Crossposted from: CFR Recipes MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Martha Sargent's No Melt Suet for Feeding Birds Categories: S.h.a.r.e. Yield: 1 Recipe 1 c Crunchy peanut butter 1 c Lard 2 c Quick cook oats 2 c Cornmeal 1 c White flour 1/3 c Sugar Melt the lard and peanut butter in a microwave or stovetop pan. Stir in the remaining ingredients. Pour the suet mixture into a square container about 2" deep. Store the suet in your freezer. Put in the mesh fruit and vegetable bags for feeding the birds. Tie a knot in the bottom of the bag and insert a suet cake, and then either tie with cord or loop the bag and make a knot to hang it in a tree. Submitted by Jerry and Jo Rourke - Fairplay, CO Source: SHARE Colorado Newsletter July/August 1997 MMMMM ... Please make yourself at home - do the dishes! --- GEcho 1.20/Pro * Origin: Craig's Place BBS [CFR Net] [303]288-1463 (1:104/737) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EC300001Date: 07/27/97 From: SANDY MAY Time: 02:40pm \/To: ALL (Read 0 times) Subj: Cucumber Salad * Crossposted from: CFR Recipes MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Cucmber Salad Categories: Salads, Vegetables, S.h.a.r.e. Yield: 1 Salad 7 c Cucumbers 1 Sweet pepper 1 tb Celery seed 1 c Vinegar 1 c Onions 1 tb Pickling salt 2 c Sugar Peel cucumbers and slice thin. Slice onions and peppers think, also. Mix celery seed, sugar and vinegar until sugar is dissolved. Mix all together Submitted by Garland Redwind from Sharing Our Best Cookbook - Fountain Valley, Colorado Source: SHARE Colorado Newsletter July/August 1997 MMMMM ... Not a real tagline, but an incredible broiled tofu substitute. --- GEcho 1.20/Pro * Origin: Craig's Place BBS [CFR Net] [303]288-1463 (1:104/737) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EC300002Date: 07/27/97 From: SANDY MAY Time: 02:42pm \/To: ALL (Read 0 times) Subj: Oatmeal Cake * Crossposted from: CFR Recipes MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Oatmeal Cake Categories: Cakes, S.h.a.r.e. Yield: 1 Cake 1 1/2 c Boiling water 1/2 c Butter 1 c Quick oatmeal 1 1/2 c Flour, unsifted 1 ts Baking soda 1 1/2 ts Cinnamon 1/2 ts Salt 1 c Sugar + 2 tb more 1 c Brown sugar, packed 2 Eggs, beaten MMMMM--------------------------TOPPING:------------------------------- 3/4 c Brown sugar, packed 2 tb Milk 2 tb Butter 1/2 c Pecans, chopped 1 c Coconut Pour boiling water over oatmeal and butter, which has been cut into pieces. Stir until butter is melted and set aside. Sift dry ingredients and add to oat mixture, mixing well. Add sugar, then eggs; mixing thoroughly. Bake at 375 degrees for about 25 minutes in greased 9 x 13" pan. For the topping, combine sugar, milk and butter, Boil for 1 minutes, remove from heat, blend in nuts and cocnuts. Spreak on cake. Place under broiler and brown slightly. Submitted by Betty, Munsell - Hasting, CO Source: SHARE Colorado Newsletter July/August 1997 MMMMM ... Eat well, stay fit, die anyway. --- GEcho 1.20/Pro * Origin: Craig's Place BBS [CFR Net] [303]288-1463 (1:104/737)