--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ECX00001Date: 08/24/97 From: DOUG ST.ONGE Time: 06:40pm \/To: ALL (Read 1 times) Subj: Still more Canadian MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Clam Chowder Categories: Soups, Canadian, Seafood Yield: 4 servings 1 qt Steamed Softshell Clams 1 Onion 3 md Potatoes, Diced 2 tb Chopped Parsley 1/4 lb Butter 2 c Milk Salt And Pepper To Taste Melt butter, add onion and cook until tender but not brown. Add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Grand Marnier Nanaimo Bars Categories: Canadian, Candies Yield: 1 servings 2 c Graham wafer crumbs 1 c Coconut, unsweetened, flaked 1/2 c Pecans; toasted, chopped 2/3 c Butter 1/3 c Cocoa powder; unsweetened -sifted 1/4 c Sugar, granulated 1 Egg; beaten MMMMM--------------------GRAND MARNIER LAYER------------------------- 2 c Icing Sugar 1/4 c Butter; softened 1/4 c Grand Marnier;or orange -liqueur 1 tb Orange rind; coarsely grated MMMMM---------------------CHOCOLATE TOPPING-------------------------- 1 tb Butter 4 oz Semisweet chocolate; melted In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack. Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base. Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving. VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as above. In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice. SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird posted by Anne MacLellan MMMMM ... Daddy? What does "Formatting Non-Removable Disk" Mean? --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ECX00002Date: 08/24/97 From: DOUG ST.ONGE Time: 06:41pm \/To: ALL (Read 1 times) Subj: And more Canadian recipes MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Meat Loaf Categories: Canadian, Meat Yield: 6 servings 2 lb Lean Ground Burger 2 Eggs 1 1/2 c Bread crumbs 1 ts Summer savory 1 pk Onion soup mix 1/2 ts Salt 1/2 ts Pepper 1 cn Tomato soup Mix all ingredients and put into a loaf pan.Bake for 1 hour at 350 F. You can add shreded cheese on top of the meat loaf 20 minutes prior to being done but is optional. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Peanut Brittle Categories: Canadian, Candies, Kids Yield: 12 pieces,lg. 1/2 c Corn syrup (Karo) 2 c White sugar 1/3 c Water 1/4 ts Salt 3 tb Butter 1 c Peanuts 1 ts Vanilla Mix all ingredients except the peanuts in a saucepan and cook over medium heat,stiring constantly until the sugar is disolved.Cook until a small amount will form brittle threads when tested in cold water.Add one ts of Vanilla and mix well.Pour over buttered cookie sheet and place in fridge. Break into pieces when hard.Hard Crack (300-310 F) using a candy thermometer. MMMMM ... Danger! Keep back at least 100M! Unexploded Pinto! --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ECX00003Date: 08/25/97 From: DOUG ST.ONGE Time: 09:52pm \/To: ALL (Read 1 times) Subj: Cr below MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Hungarian Letcho Categories: Pork/ham, Hungarian Yield: 6 servings 2 md Onions, chopped 2 tb Oil 2 lg Green peppers 1 tb Paprika 3 lg Tomatoes, chopped -OR 16 oz Tomatoes, canned Salt Pepper -to taste 1/2 ts Caraway seeds 4 Franfurters -OR 6 sl Salami In a large frying pan, saute the onions in vegetable oil, until limp. And peppers, and saute, mixing well, until limp, and the onions are slightly browned. Add paprika and mix well for a few minutes. Add tomatoes, and bring mixture to a boil. Reduce heat and simmer, covered, for ten minutes. Add salt and pepper, to taste. the carraway seeds are optionl. In a separate sauce pan, boil frankfurters (salami) in water for five minutes. Add boiled meat to vegetagle mixture. Return to a simmer, mixing well. (can be served immediated, or reheated) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Hungarian Chicken Paprikas Categories: Poultry, Hungarian Yield: 6 servings 3 To 31/2 lb. chicken (cut -into serving pieces) 2 md Onions (chopped) 1 lg Green pepper (chopped) 1 lg Tomato (chopped) 1 Tablespoon, sweet paprika 1 c Sour cream 1/4 c Of corn oil 1/2 ts Of parsley flakes 1 ts Of black pepper Salt (to taste) 3/4 c Of water In a six quart dutch oven saute, onion, green pepper,tomato, for 3 minutes. Add chicken,paprika, black pepper,water,parsley. Cover and cook very slowly on low heat until chicken tender. Stir occasionally. Mix in sour cream before serving. Add salt to taste. Serve it on boiled rice,or egg noodles or boiled potatoes or home made dumplings. Serves four. MMMMM ... ... Grow your own dope -- plant a politician! --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ECX00004Date: 08/25/97 From: DOUG ST.ONGE Time: 09:53pm \/To: ALL (Read 1 times) Subj: Cr MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Hungarian Sausage Categories: Pork/ham, Sausages, Hungarian Yield: 1 servings 3 lb Pork butt, boneless - cut -into large pieces 1 lb Beef chuck, cut into large -pieces 1 lb Pork fat, fresh - cut into -large pieces 10 Garlic cloves, peeled and -crushed (about 2 tbs) 1 c Water 2 tb Salt 1/2 tb Black pepper, freshly -ground 3 tb Hungarian paprika 1 ts Saltpeter 1/4 ts Cloves, ground 1 Sausage casing, 1" diameter -- 10 feet In a meat grinder, coarsely grind the pork, beef, and pork fat, in batches. Add all remaining ingredients, except the casings. Mix well and allow to sit while you clean the casings. Rinse the casings thoroughly in cold water and run fresh water through them. Drain. Using a sausage machine, a KitchenAid with a sausage attatchment, or a sausage funnel, fill the casings and tie them off into about 16" lengths. Do not fill them too tightly as they must have room to expand when they cook. Hang the sausages in a home style smoker and smoke them for abour 1 hour. Do not allow the temperature of the smoker to go above 150 F. Remove the sausages and hang over a stick or dowel. Put the stick in a cool place and position an electric fan so that it will blow directly on the sausages. Allow them to dry for 2 days. They are they ready for use. Place them in the refrigerator, where they will keep well for about a week. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Hungarian Baked Chicken Categories: Poultry, Hungarian Yield: 6 servings 1/4 c (1/2 stick) butter 3 Skinless, boneless chicken -breasts, cut into halves Paprika 1 sm Head green cabbage (about -1/2 lb.), cored and cut -into 1 small head green cabbage (about 1/2 lb.), cored and cut into 1/2 inch-thick slices Salt, to taste Freshly ground black pepper, to taste 2 red cooking apples, cored and sliced 1 medium onion, thinly sliced 1 tsp. granulated sugar 1 1/2 cups shredded Swiss cheese In a large skillet that has a cover, melt butter over medium heat. Dust chicken lightly with paprika. Brown chicken on both sides in melted butter. Cover; reduce heat. Cook chicken 30 minutes. Meanwhile, place cabbage slices on bottom of buttered 13-by-9-inch baking dish. Sprinkle with salt and pepper. Cover dish with aluminum foil. Bake in a preheated 375-degree oven 20 minutes, or until cabbage is almost tender. Remove cabbage from oven; uncover. Arrange apple and onion over cabbage. Sprinkle with sugar. Place chicken pieces over top. Cover with foil. Bake an additional 25-30 minutes, or until cabbage and chicken are tender. Remove from oven; uncover. Sprinkle with cheese. Return to oven just until cheese melts, about 5 minutes. Yield: 6 servings, about 360 calories each. Note: I substituted the following: Margarine for butter, Sweet-n-Low for sugar, and No-fat Swiss cheese for the regular cheese. - F. Mueller Recipe by Louise Holloway, What's Cooking - St. Louis Post-Diapatch, Monday, Sept. 27, 1993 MMMMM ... ..For every mile of road..there is two miles of ditch --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ECX00005Date: 08/25/97 From: DOUG ST.ONGE Time: 09:54pm \/To: ALL (Read 1 times) Subj: Cr MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Rakott Krumpli, Hungarian Scalloped Potatoes Categories: Cheese/eggs, Vegetables, Hungarian Yield: 6 servings 6 lg Potatoes 12 Eggs, Hard Boiled 4 oz Butter 16 oz Sour Cream 12 sl Bacon 4 oz Swiss Cheese, Grated 16 oz Sausage Or Franks, Sliced 1 ts Salt Boil potatoes in their skin. Boil eggs. Peel potatoes and eggs. In a pyrex baking dish layer the ingredients: start with sliced potatoes on the bottom, sprinkle grated butter on them, salt, sliced boiled eggs, salt, sour cream, sliced sausage -or franks-, repeat one more time. The last layer should be potato. Cover the pie with grated cheese, than lay the bacon slices on the cheese in a diagonally crossed way. Bake the dish in the oven for 45-60 minutes at 400F until bacon is crisp on the top and cheese melted MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: BOLAS - HUNGARIAN SWEET ROLLS Categories: Breads, Hungarian Yield: 18 Servings Stephen Ceideburg 1 pk Dry active yeast 1/4 c Warm water (110 to 115 -degrees) 1 c Milk 1/2 c Granulated sugar 1/3 c Butter or margarine 1/2 ts Salt 2 Eggs at room temperature, -slightly beaten 4 1/2 c Sifted all-purpose flour, -divided 1 1/2 c Firmly packed brown sugar, -divided 1/2 c Currants 1/2 c Chopped pecans 1 ts Grated lemon zest 1 ts Grated orange zest 1/4 c Orange juice In a small bowl, stir yeast into warm water and set aside. Warm milk and pour over sugar, butter and salt in large bowl; cool to lukewarm. Blend in eggs and yeast mixture, then add 4 cups flour and stir to make soft dough. Turn out on floured board, knead remaining flour into dough, and knead until smooth and satiny, about 5 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until double, about 1 hour. Punch down. Roll into 28-by-14-inch rectangle. Combine 1/2 cup of the brown sugar, currants, pecans, lemon and orange zest; sprinkle evenly over dough. Beginning with wide side, roll dough up tightly. Cut into 18 1 1/2 inch pieces. In pan, combine remaining 1 cup brown sugar, and orange juice; cook over medium heat, stirring occasionally, until mixture boils and sugar melts. Divide syrup into 2 well-buttered 8-inch square pans. Arrange 9 pinwheels of rolled dough in each pan. Cover and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees. Bake 35 to 40 minutes, until lightly browned. Invert onto heated platter and serve. Adapted from Sunset magazine, February 1967. From the Oregonian's FOODday, 1/5/93. Posted by Stephen Ceideburg MMMMM ... Exercise your right to arm and keep bears! --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ECX00006Date: 08/25/97 From: DOUG ST.ONGE Time: 09:54pm \/To: ALL (Read 1 times) Subj: Cr MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spanish Rice Categories: Side dish, Spanish, Roberts Yield: 4 servings 3 c Cooked rice 3 tb Olive oil 1 md Onion; finely diced 1 tb Finely minced garlic 1 sm Green pepper; finely diced 1 sm Red pepper; finely diced 2 Ripe tomatoes - peeled, seeded and diced Salt and pepper; to taste COOK THE RICE according to the instructions on the package and keep warm. Heat the oil over medium heat in a large skillet and add the onions. Cook, stirring, about 5 minutes. Add the garlic and cook another minute. Add the peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix, replace the cover and cook another minute or so. Taste for salt and pepper and serve immediately. Michael Roberts, "Prodigy Guest Chefs Cookbook" MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Escudella De Pages (Country Stew) Categories: Soups/stews, Spanish, Pork/ham, Veal Yield: 6 servings 2 1/2 qt Water 4 Veal bones 1 Ham bone Salt 1 Generous pinch of saffron -threads 3 tb Olive oil 4 oz Salt pork 4 oz Peeled, chopped onions 1/2 Stewing chicken, bite-sized -pieces 1/2 lb Veal, bite-sized pieces 1/2 lb Potatoes 1 md Leek 5 oz Carrots 4 oz Green cabbage 4 oz Dried Great Northern, cooked 4 oz Rice 3 oz Pasta, medium or large (NOTE: Oz measurements are by weight.) Make a good broth with the water, veal and ham bones, simmering slowly. When nearly done, add salt to taste and the saffron. Blanch the salt pork to remove the excess salt, then dice. Heat the oil in a large skillet, add the diced salt pork and chopped onions. When the onions begin to brown, add the pieces of chicken and veal and allow to cook slowly. Peel the potatoes, leek and carrots, chop them fairly finely, then add to the skillet with the chicken and veal. Chop the cabbage finely and add to the skillet. Give it all a good stir. Remove the bones from the broth and discard. Empty the contents of the skillet into the broth, then add the beans, rice and pasta. Cook for about 10 - 15 minutes, until the rice and pasta are done, then serve very hot. Pages, in Catalan, means peasant, rural, or rustic. MMMMM ... ... It was clearly and simply explained on page 542,839,721 of the docs. --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ECX00007Date: 08/25/97 From: DOUG ST.ONGE Time: 09:55pm \/To: ALL (Read 1 times) Subj: Cr MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: New Year's Paella Categories: Fish/sea, Spanish, Chorizo, Sausages Yield: 8 servings 8 c Fish or Chicken Stock 1 tb Saffron Threads 3 tb Olive Oil 6 Garlic Cloves, chopped 2 Onions, medium, chopped 1 Red Bell Pepper, chopped 1 Green Bell Pepper, chopped 8 Chicken Pieces, boned 8 Chorizo Sausages in chunks 8 oz Squid, cut into rings 4 c Rice 4 Tomatoes, peeled, in chunks 1 Salt 1 c Green Peas, shelled 1/2 c Black Olives, sliced 1 Parsley, chopped 1 1/2 lb Rockfish, cut into chunks 2 lb Mussels, rinsed, debearded 2 lb Shrimps, large, peeled Servings: 8 Bring the stock to a boil, add $affron, simmer 10 minutes, and set aside. In a large paella pan or other large pan, heat the olive oil. Add the garlic and saute just till it begins to color. Add the onions and saute to soften. Add the peppers and cook slightly, then remove the vegetables form the pan and set aside. Add the chicken and brown, remove from pan. Add sausage chunks and brown, remove from pan. Add the squid and toss briefly. Add rice, tomatoes, stock, salt, sausage, chicken, the reserved vegetables, peas, olives, and parsley, reserving some of the parsley for garnish. Stir, cover, and bring to a boil. Remove cover and arrange rockfish pieces on top. Replace cover and cook about 5 minutes more. Uncover and add mussels, cover and cook 5 minutes. Add the peeled and deveined large shrimps, cover and cook until mussels open, shrimp are cooked, and rice is tender. Add more stock or water at any point if the rice appears too dry. The rice should be moist, not soupy. Let the paella stand covered about 5 minutes before serving. Sprinkle with remaining parsley. Place pan on a pad in center of table and remove lid with a flourish! From The Open Hand Cookbook. Posted by James Lor. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: SANGRIA SERRANO Categories: Beverages, Spanish Yield: 1 Gallon 1 lg Bottle Gallo burgundy 1/2 Bottle Light Rum ("small -bottle") 4 Shots Cointreau 6 Shots Vodka 4 Shots Grand Marnier 1 l Seltzer 1 Pineapple (Sliced) 4 Tart apples (granny -smith) (sliced) 6 Oranges (sliced) 1 qt Applejuice or pineapple -juice 1 qt Orange juice 2 Limes (sliced) Sugar (to taste) Slice fruit and place on bottom of large container/bucket (with attachable lid). Add juice. Add alcohol and sugar. Just before serving add ice and seltzer. Keep refrigerated and covered. Best when made a day or two in advance. Enjoy! MMMMM ... Age is only important in dead fish and good wine ... --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ECY00000Date: 08/19/97 From: GHISLAINE DUMONT Time: 11:49pm \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: [MME] Gourmet ---------- Recipe via Meal-Master (tm) v8.05 Title: PEACH-BLUEBERRY SAUCE Categories: Fruits Yield: 6 servings 1 c Fresh peaches; slice -d/divided 1 c Fresh blueberries; divided 3/4 c Sugar 1/3 c Water 1/8 ts Ground nutmeg Recipe by: Southern Living Preparation Time: 0:15 Combine 1/2 cup sliced fresh peaches, 1/2 cup fresh blueberries, and remaining ingredients in a small saucepan. Bring mixture to a boil, reduce heat, and simmer 10 minutes. Stir in remaining peaches and blueberries. Serve fruit sauce warm over ice cream, pancakes, waffles, or pound cake. Yield: 1-1/2 cups. MICROWAVE DIRECTIONS: Combine 1/2 cup peaches, 1/2 cup blueberries, and remaining ingredients in a 2-quart glass bowl. Cover with heavy-duty plastic wrap, and microwave at HIGH for 4 to 5 minutes, stirring once. Stir in reserved peaches and blueberries. Serve fruit sauce warm over ice cream, pancakes, waffles, or pound cake. ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: BOUNCING BABY BLUEBERRY DELIGHT BY TGI FRIDAY Categories: Beverages Yield: 1 Servings 1 oz Fresh blueberries 1 oz Fresh raspberries 1 oz Non-fat plain yogurt 1 Pineapple ring 3 oz Pina colada mix Blend all ingredients with crushed ice. Serve in a well chilled tall glass. Garnish with fresh raspberries and pineapple wedges. ----- ... Sincerely yours Gigi --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: 192.231.66.193 (1:167/323)