--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED300002Date: 09/01/97 From: GHISLAINE DUMONT Time: 12:44pm \/To: ALL (Read 1 times) Subj: Crab * Crossposted from: Cooking ___------- Recipe via Meal-Master (tm) v8.05 Title: Crab Gumbo Categories: Fish crab, Soups/stews Yield: 6 Servings 1 lb Crabmeat 1 md Onion; chopped 1 lg Stalk celery; chopped 1 cl Garlic; finely chopped 1/4 c Margarine or butter; - 1/2 stick 6 c Canned whole tomatoes; - Three 1-pound cans; - or equivalent 1 pk Frozen okra; (10 oz) 1 Bay leaf 2 ts Salt 1 ts Sugar 1/2 ts Whole thyme 1/4 ts Chili powder 1/4 ts Pepper 3 c Hot cooked rice Remove all cartilage from Crabmeat. In a 4 or 5 quart pot, cook onion, celery and garlic in butter or margarine until tender. Add tomatoes, okra and seasonings. Cover and simmer for 1 hour. Add Crabmeat and heat through. Serve over hot cooked rice. ___-- ___------- Recipe via Meal-Master (tm) v8.05 Title: Crab Romanoff Categories: Fish crab, Main dish Yield: 6 Servings 1 lb Maryland crabmeat 2 c Hot cooked rice 1 Sour cream; (8 oz) 1 Cottage cheese; (8 oz) 2 tb Finely chopped green pepper 2 tb Chopped chives 1 tb Worcestershire sauce 1/2 ts Salt 1/2 ts Cayenne pepper or red - pepper flakes 2 ds Garlic powder; - 2 to 3 dashes 1 4 oz. can mushrooms; drained 2 tb Grated america cheese Paprika for garnish Remove all cartilage from Crabmeat. In a large bowl, mix rice, sour cream, cottage cheese and seasonings. Add mushrooms and Crabmeat: mix gently but thoroughly. Put mixture into a greased 2 quart casserole. Sprinkle cheese, then paprika over top. Bake at 350 degrees until hot and bubbly, about 20 minutes ___-- ... Sincerely yours Gigi ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED300003Date: 09/01/97 From: GHISLAINE DUMONT Time: 12:45pm \/To: ALL (Read 1 times) Subj: Crab * Crossposted from: Cooking ___------- Recipe via Meal-Master (tm) v8.05 Title: Grilled Maryland Soft Crabs & Seafood Marinade - Part 1 Of 2 Categories: Fish crab, Main dish, Barbecue Yield: 6 Servings 12 Maryland soft crabs; live -or frozen Seafood marinade; see part 2 Dress live crabs see (*) below; thaw crabs if frozen. Liberally baste bottom sides of crabs with marinade and carefully p-lace, bottom side down, on barbecue grill. Grill over slow fire, at least 12 inches from coals, for 5 minutes. Liberally baste top of crabs with marinade, turn carefully and grill five minutes more. Makes six servings, two crabs each. (*) To Dress Soft Shell Crabs: Use only live crabs. With a sharp knife, cut off "apron" or flap that folds under the rear of the body. Turn the crab and cut off the face at a joint just back of the eyes. Lift each point at the sides with the fingers, remove the gills, and wash the crabs in cold water. Pat dry with paper towels. ___-- ___------- Recipe via Meal-Master (tm) v8.05 Title: Grilled Maryland Soft Crabs & Seafood Marinade - Part 2 Of 2 Categories: Marinade Yield: 1 Cup <--Continued from Part 1--> MARINADE 1 c Salad oil 2 tb White vinegar 1 ts Salt 1/4 ts Tarragon leaves 1 ts Lemon and pepper seasoning 1/8 ts Lemon zest; or 1 teaspoon - lemon juice 1/8 ts Garlic powder Mix ingredients together. Let stand several hours at room temperature to let flavors blend before using. Use for basting when grilling or broiling soft crabs, fish, etc. ___-- ... Sincerely yours Gigi ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED300004Date: 09/01/97 From: GHISLAINE DUMONT Time: 12:46pm \/To: ALL (Read 1 times) Subj: Crab * Crossposted from: Cooking ___------- Recipe via Meal-Master (tm) v8.05 Title: Steamed Blue Crabs - The Truly Maryland Way Categories: Fish crab Yield: 12 Servings 1/2 c Seafood seasoning 1/2 c Salt 3 c White vinegar 3 c Beer; or water 3 Live (and lively) maryland b -lue hard -- crabs Mix seasonings, vinegar and beer (or water) well. Put one-half crabs in very large pot with rack and TIGHT fitting lid.** Pour one-half seasoning mixture over top of crabs. Add rest of crabs and remaining liquid. Steam, covered until crabs turn bright red in color, about 20 or 30 minutes. Serve hot or cold. Makes about 9 to 12 servings, depending on size of crabs. **If two pots are used, layer crabs and measure seasoning mixture accordingly. NOTE: Serve crabs immediately if to be eaten hot. To serve cold bring to room temperature and refrigerate until ready to serve. Under NO circumstances should live and steamed crabs ever be stored in such a manner that they could come into contact with each other. ___-- ___------- Recipe via Meal-Master (tm) v8.05 Title: Sunburst Crab Muffins Categories: Bread muffi, Sandwich, Fish crab Yield: 6 Sandwiches 1/2 lb Maryland crabmeat; (8 ozs) 3 English muffins Butter or margarine; - for spreading 1 md Stalk celery 1/4 c Mayonnaise 2 ts Lemon juice 1/8 ts Lemon and pepper seasoning 1/8 ts Seafood seasoning 1/4 c Sliced almonds; optional 1 pk Frozen asparagus spears; - 10 oz; cooked 3 American cheese slices; - 1 oz each Paprika for garnish Remove all cartilage from Crabmeat. Split, toast and butter English muffins. Finely chop celery. In a bowl, mix celery, mayonnaise, lemon juice, seasonings and almonds, if used. Gently mix in Crabmeat. Arrange muffin halves on cookie sheet. Divide asparagus spears among muffin halves. Cover with crab mixture. Cut each cheese slice diagonally into quarters. Place two triangles on each sandwich. Sprinkle paprika over top of each. Bake at 400 degrees until cheese melts and becomes bubbly, about 15 minutes. ___-- ... Sincerely yours Gigi ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED300005Date: 09/02/97 From: GHISLAINE DUMONT Time: 05:14pm \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: [MME] Gourmet MMMMM- Recipe via Meal-Master (tm) v8.05 Title: Limoncello Categories: Beverages Yield: 1 servings 2 750 ml 100 proof vodka 4 c Sugar 5 c Water 15 Lemons ( you only use the -yellow part, the zest, -trying to peel as little As possible of the white -part ) Remove the zest from the lemons (use a vegetable peeler) and submerge in the alcohol for around 40 days. The skin must become white and the alcohol yellow. Then make the syrup. Boil the water and add the sugar, stirring until it is dissolved and has a syrupy consistency. Add the alcohol to the syrup. Mix together well and let cool. Store for another 40 days at room temp. Strain and bottle. Keep liqueur in freezer. Notes: Use a large glass jar with a lid (at least 4 quarts) or bottle in smaller batches. 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: ED400000Date: 09/02/97 From: HELEN PEAGRAM Time: 11:27am \/To: ALL (Read 1 times) Subj: cr [1/2] * Crossposted from: LOW-FAT >>> Part 1 of 2... ---------- Recipe via Meal-Master (tm) v8.05 Title: Old-Fashioned Peach Cobbler Categories: Desserts, Fruits, Low-fat, Healthy Yield: 6 servings 1/4 c Cornstarch 1/4 c Unsweetened apple juice 10 c Sliced fresh or frozen -peaches 1 c Unsweetened apple juice 1/2 c Sugar 1/2 ts Ground nutmeg 1/2 ts Almond extract 1/2 c All-purpose flour 1/8 ts Salt 1/8 ts Ground nutmeg 2 tb Margarine 1 tb (to 1.5 T) Cold water x Vegetable cooking spray x Fresh mint sprig (optional) Combine cornstarch and 1/4 cup apple juice; stir well and set aside. Combine peaches and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 to 10 minutes or until peaches are tender. Stir in cornstarch mixture. Cook, stirring constantly, until thickened and bubbly. Remove from heat, and stir in almond extract. Let cool. Combine 1/2 cup flour, salt, and 1/8 teaspoon nutmeg; cut in margarine with a pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, over surface; stir with a fork just until dry ingredients are moistened. Shape into a ball. Sprinkle 1 tablespoon flour over work surface. Roll dough to an 8-inch square on floured surface; cut into 1/2-inch strips. Spoon peach mixture into an 8-inch square baking dish coated with cooking spray. Arrange pastry strips lattice-style over peach mixture. Seal pastry to edge of dish. Bake at 425 degrees F. for 20 minutes or until pastry is golden and filling is bubbly. Garnish with a fresh mint sprig, if desired. Serve warm. Yield: 6 servings (13% calories from fat). PER SERVING: calories 307; fat 4.5g; carb 67.3g; protein 3.2g; cholesterol 0mg; sodium 96mg. Source: Healthy Choice "CHOICES FOR LIVING HAPPIER AND HEALTHIER," Winter 1996. Typed in MM format and shared by Iris Grayson. From: Iris Grayson Date: 01-06-96 ----- >>> Continued to next message... --- Blue Wave/Max v2.30 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED400001Date: 09/02/97 From: HELEN PEAGRAM Time: 11:28am \/To: ALL (Read 1 times) Subj: cr [2/2] * Crossposted from: LOW-FAT >>> Part 2 of 2... ---------- Recipe via Meal-Master (tm) v8.05 Title: Barbecued Chicken Categories: Poultry, Low-fat Yield: 4 servings 4 ea Skinless boneless chicken Breast halves -----------------------------------SAUCE----------------------------------- 1/4 c Reduced sodium ketchup 3 tb Cider vinegar 1 tb Horseradish 2 ts Brown sugar 1 Clove garlic minced 1/8 ts Dried thyme 1/4 ts Black pepper Preheat broiler or barbeque. Prepare sauce in a small saucepan combine ketchup, vinegar, horseradish, brown sugar, garlic and thyme. Mix well. Bring to a boil over medium-low heat. Cook stirring frequently until thickened about 5 minutes. Remove from heat and stir in pepper. Brush tops of chicken and place chicken sauce side down and brush the other side of the chicken. Broil or grill and baste with remaining sauce until no longer pink in the centre. Let chicken stand for 5 minutes before serving Per serving:146 calories 1 gram of fat Carbohydrates 5 grams protein 26 grams Sodium 188 mg cholesterol 66 mg From Healthy Meals in Minutes recipe Card From: Eleanor Creighton Date: 01-08-96 ----- WWWWW ( * * ) +-----------oOOO---^---OOOo-------------+ | The Mom | | INET: mom@hwcn.org | | | |NETMAIL: The Lunch Box (1:244/426) | +---------------------------------------+ --- Blue Wave/Max v2.30 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED400002Date: 09/02/97 From: HELEN PEAGRAM Time: 11:30am \/To: ALL (Read 1 times) Subj: CR 2 * Crossposted from: LOW-FAT ---------- Recipe via Meal-Master (tm) v8.05 Title: Mom's Best Brownies Categories: Cookies, Low-fat Yield: 12 servings 1/2 c Cake flour sifted 1/2 c Unsweetened cocoa powder 1/4 ts Salt 2 Egg whites 1 Egg 3/4 c Sugar 6 tb Unsweetened applesauce 2 tb Vegetable oil 1 1/2 ts Vanilla 1 tb Chopped walnuts Preheat oven to 350. Spray an 8 inch cooking pan with vegetable spray and set aside. Combine flour, cocoa, and salt. Mix well. Mix together egg whites, egg, sugar, applesauce, oil and vanilla. Stir in flour mixture until just blended do not overmix Pour batter into prepared pan and sprinkle with walnuts Bake until just set and a toothpick inserted in center comes out clean about 25 minutes. Place pan on a wire rack and cool for at least 15 minutes. Cut brownies into squares and place on serving plate Variation for a chewier brownie replace the cake flour with 7 tb of all purpose flour and instead of walnut use chopped pecans or almonds Calories 112 Carbohydrates 18g protein 2g sodium 60mg fat 4g cholesterol 18mg From: Eleanor Creighton Date: 01-08-96 ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Drop Biscuit Swirl Categories: Quickbreads, Low-fat Yield: 4 servings 1 c Reduced-fat baking mix 1/4 c Non-fat milk 1 tb 4-fruit all-natural conserve Combine baking mix and milk and stir until almost blended. Swirl in fruit conserve. Makes enough for 4 biscuits. From: Michael Orchekowski Date: 05-23-93 ----- WWWWW ( * * ) +-----------oOOO---^---OOOo-------------+ | The Mom | | INET: mom@hwcn.org | | | |NETMAIL: The Lunch Box (1:244/426) | +---------------------------------------+ --- Blue Wave/Max v2.30 * Origin: Salata * Redondo Beach, CA * 310-543-0439 33.6k (1:102/125)