--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEN00004Date: 10/18/97 From: HELEN PEAGRAM Time: 01:56pm \/To: ALL (Read 1 times) Subj: NEW RECIPES cr* [4/7] * Crossposted from: National Cooking Echo >>> Part 4 of 7... ---------- Recipe via Meal-Master (tm) v8.05 Title: Irish Soda Bread Categories: Breads Yield: 1 Loaf 2 1/2 c Flour 1/2 c Sugar 1 1/2 ts Baking powder 3/4 ts Salt 1/2 c Butter unsalted 1 c Raisins 1 ts Caraway seeds 1 lg Egg 1 1/4 c Buttermilk 1/4 c Sour cream Preheat oven to 350 Butter a 9 inch round cake pan. Sift together the dry ingredients. Using a food processor with steel blade or a pastry cutter, cut the butter into the flour mixture until it resembles small peas. Blend in the raisins and caraway seeds. Beat the egg, buttermilk and sour cream together until blended. Stir the egg mixture into the dry mixture til just blended. Transfer the batter to the pan and bake for 50-55 minutes, until a toothpick inserted inserted in the center comes out clean. From The Cereal Murders by Diane Mott Davidson Typed by Helen Peagram ----- >>> 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: EEN00005Date: 10/18/97 From: HELEN PEAGRAM Time: 01:56pm \/To: ALL (Read 1 times) Subj: NEW RECIPES cr* [5/7] * Crossposted from: National Cooking Echo >>> Part 5 of 7... ---------- Recipe via Meal-Master (tm) v8.05 Title: Nachos Schulz Categories: Snacks Yield: 1 8 servings 15 oz Chili beans in chili gravy 9 tb Picante sauce 15 oz Corn tortilla chips 4 c Grated cheddar ---------------------------------GUACAMOLE--------------------------------- 1 Avocado 1 tb Lemon juice (fresh) 1 1/2 c Sour cream 1 tb Onion, grated 4 Green onions, chopped (both -white and green parts 1 c Pitted black olives. 1 Tomato chopped Preheat oven to 400 Mash the beans with 1/2 cup picante sauce until well mixed. Grease two 9X13 pans. Place have the chips in each pan, then spoon the bean mixture over them. Sprinkle the grated cheese on top. Bake for 10 minutes or til cheese is melted and beans are bubbling. Meanwhile, to make the Guacamole peel, pit and mash the avocado, then mix it with the lemon juice, 1/2 cup of sour cream, the grated onion and 1 tb picante sauce. Garnish the nachos with the Guacomole, the remaining sour cream, scallions, tomatoes and olives. From The Cereal Murders by Diane Mott Davidson Typed by Helen Peagram ----- >>> 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: EEN00006Date: 10/18/97 From: HELEN PEAGRAM Time: 01:57pm \/To: ALL (Read 1 times) Subj: NEW RECIPES cr* [6/7] * Crossposted from: National Cooking Echo >>> Part 6 of 7... ---------- Recipe via Meal-Master (tm) v8.05 Title: Red 'n' Whites Categories: Cookies Yield: 5 Dozen 1 c Unsalted butter, softened 3 oz Cream cheese, softened 1/2 c Sugar 1 ts Vanilla 2 c Flour 36 sm Strawberries, ripe, hulled -and halved Preheat oven to 350 In a mixing bowl, beat the butter with cream cheese til well blended. Beat in the sugar and vanilla, then stir in the flour til well mixed. Using a 1/2 tablespoon measure, shape mixture into small balls and place 2 inches apart on ungreased cookie sheet. Make a small indentation in the top of each cookie with your thumb. Carefully place a strawberry half, cut side down, in each indentation. Bake 12 to 18 minutes or until very lightly browned. Cool on racks. ----- >>> 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: EEN00007Date: 10/18/97 From: HELEN PEAGRAM Time: 01:57pm \/To: ALL (Read 1 times) Subj: NEW RECIPES cr* [7/7] * Crossposted from: National Cooking Echo >>> Part 7 of 7... ---------- Recipe via Meal-Master (tm) v8.05 Title: Galaxy Doughnuts Categories: Doughnuts, Breads Yield: 3 Dozen 5 ts Yeast 1/3 c Warm water 2 1/4 c Sugar, plus 1/2 ts Sugar 1/3 c Shortening, melted 1 1/2 c Milk, scalded and cooled -to lukewarm 2 ts Salt 2 ts Vanilla 2 lg Eggs 1/4 c Wheat germ 1/4 c Soy flour 1/4 c Oat bran 4 1/2 c Flour 2 ts Cinnamon 1 c Butter, unsalted In a large mixing bowl, sprinkle yeast over the warm water. Allow to soften for 5 minutes, then stir the yeast and add the 1/2 ts sugar and set aside to proof for 10 minutes. It should be foamy. Mix the melted shortening into the warm milk, then add to the yeast mixture along with 1/4 cup remaining sugar, salt, vanilla, eggs, wheat germ, soy flour, oatbran and 1 1/2 cups of the flour. Beat vigorously til well blended. Stir in the remaining flour and beat til smooth. Cover the bowl with plastic wrap and place in a warm, draft free spot until dough is doubled in bulk, about 1 hour. Punch down the dough, turn out on a well floured board and pat out so that the dough is about 1/2 inch thick. Using a star cookie cutter, cut out and place on greased cookie sheets. Allow the doughnuts to rise un- covered for another 20 to 30 minutes. Preheat oven to 400. Mix the remaining 2 cups of sugar with the cinnamon. Bake the doughnuts for 1--15 minutes or just til golden brown. Dip quickly in melted butter and roll in sugar mix. From: The Cereal Murders by Diane Mott Davidson Typed by Helen Peagram ----- INET: mom@hwcn.org --- 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: EEN00008Date: 10/19/97 From: GHISLAINE DUMONT Time: 12:25am \/To: ALL (Read 1 times) Subj: recipes cr Hope you enjoy this one.:-) ---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!] Title: El Charro Salsa De Chile Colorado (Basic Categories: Resturant, Sauces, Yield: 1 12 red chiles 2 -- boiling 3 tablesp oil 1/4 puree -- * 1/2 -- or to taste 3 tablesp flour Salsa De Chile Colorado is used in countless Mexican dishes. It is available canned and is usually called enchilada sauce. But nothing commercial is as good as the sauce you make yourself from dried red chile peppers. To prepare a sauce, the peppers are softened in boiling water, then ground into a rich red paste. The paste is thinned with the cooking liquid for use as a sauce for enchiladas, et cetera. Left unthinned and spiced with oregano and vinegar it becomes adobada and is used as a marinade for carne (beef) adobada or puerco (pork) adobada. Wash chiles in cold water and remove stems. Cook in boiling water until tender. Remove chiles and reserve the cooking liquid. Place a few of the chiles in a blender, along with 1/2 cup resreved liquid, and blend to a paste. Remove to bowl. Repeat with remaining chiles. (It is now unseasoned red chile paste). Heat oil in a large skillet. Add garlic puree and flour, stirring until four browns. Add the chile paste, stirring constantly until it boils and thickens. Season with salt. Thin slightly with cooking liquid. Yield: 2 quarts ----- ---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!] Title: El Charro Salsa De Chile Verde I (Basic Categories: Resturant, Sauces Yield: 1 2 oil 1/2 onion -- chopped 2 tablesp flour 2 chiles -- roast, peel, c 1/4 puree -- * 2 stock 3/4 -- or to taste In a medium skillet, saute onion in oil until translucent. Add the flour and mix well. Stir in the chiles, garlic puree, stock and salt and simmer 20 minutes. Puree in blender. Use immediately as a warm sauce for enchiladas. Or refrigerate or freeze. ----- ... .....Sincerely yours Gigi........ --- GEcho/386/JAM/V.34+ * Origin: [)(]::Concept Blazer::[)(] MONTREAL (1-514)354-2890 : (1:167/200) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEN00009Date: 10/19/97 From: GHISLAINE DUMONT Time: 12:25am \/To: ALL (Read 1 times) Subj: recipes cr Hope you enjoy this one.:-) ---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!] Title: El Charro Salsa Para Tacos (Taco Sauce) Categories: Resturant, Sauces Yield: 1 16 oz can crushed tomatoes 1 puree 1 cup water 1/2 onion -- chopped 1/4 puree -- * 1/2 cup oil 1/4 cup vinegar 4 oregano 1 -- or to taste 4 chiles -- crushed Mix all ingredients. Taste and adjust seasoning. Can be served cold or hot. ----- ---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!] Title: El Charro Sopa Seca De Fideos (Vermicell Categories: Resturant, pasta Yield: 1 2 fideos (vermicelli) 1/4 cup oil 1 sauce 1 -- or to taste 1/4 puree -- * 1 onion -- chopped 6 -- hot 1 cheese -- shredded 1/2 pepper -- chopped 1 tomato -- chopped 1 c combination cheese -- -shredded ** Combination Cheese - To come as close as possible to the taste of the cheese of Mexico (which is not readily available in the United States), we devised what I call "combination cheese". It is equal parts shredded yellow cheddar, provolone and jack cheeses. Sopa seca means dry soup and refers to a dish made with rice or a pasta that absorbs all the cooking liquid. Here is one of our favorites and it really does not have a meaningful English translation. In a skillet, lightly brown fideos coils on both sides in hot oil. Transfer to a 4-quart saucepan. Add remaining ingredients, except cheese, and simmer over low heat 20 minutes. Stir once or twice, separating coils with a long fork. Add 1 cup cheese and stir. Continue cooking, uncovered, until all the liquid has been absorbed. Garnish with additional cheese. -- ... .....Sincerely yours Gigi........ --- GEcho/386/JAM/V.34+ * Origin: [)(]::Concept Blazer::[)(] MONTREAL (1-514)354-2890 : (1:167/200) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEN00010Date: 10/19/97 From: GHISLAINE DUMONT Time: 12:25am \/To: ALL (Read 1 times) Subj: recipes cr Hope you enjoy this one.:-) MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: BOLOGNESE MEAT SAUCE Categories: Italian, Pasta, Sauces, Meats Yield: 4 Servings 4.00 ts Olive oil 0.50 c Chopped onion 2.00 Garlic cloves, minced 0.25 c Each minced carrot and -celery 8.00 oz Ground veal 0.50 c Skim milk 2.00 c Drained canned Italian -tomatoes, finely chopped 1.00 ts Salt dash each pepper nad ground nutmeg In heavy 1 1/2-quart saucepan heat oil; add onion and garlic and saute until onion is translucent. Add carrot and celery and saute for about 2 minutes; add veal and cook, stirring constantly with a fork, until meat is crumbly and loses its pink color. Add milk and cook over low heat, stirring frequently, until some of liquid has evaporated, about 3 minutes; add remaining ingredients and bring to a boil. Reduce heat and let simmer, stirring occasionally, until sauce is thick and creamy, about 30 minutes. Makes 4 servings, about 3/4 cup each. MMMMM ... .....Sincerely yours Gigi........ --- GEcho/386/JAM/V.34+ * Origin: [)(]::Concept Blazer::[)(] MONTREAL (1-514)354-2890 : (1:167/200) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEN00011Date: 10/19/97 From: GHISLAINE DUMONT Time: 12:34am \/To: MICHAEL LABRECK (Read 1 times) Subj: I'm back! -=> Quoting Michael LaBreck to Ghislaine Dumont <=- Hi Michael. ML> Hi Gigi - I'm doing just fine, thank you. :) That good. Do you go to school or you work. ML> We've been having some good weather the past couple of days. It ML> actually got up to 85 degrees. Wow that nice weather.:) ML> Yeah, I know what you mean about the temperature in the weather. Sorry ML> to hear about your cold. We are getting nice day but at night it cool .:( well that cold wont go away very fast.:( but i feel alot better. It still nice to go picking apple. GD> Yes, the people that gave her to me, were too sad. :( So I gave her GD> back. I got another one, she is 2 months old, I call her Daisy, she GD> is very nice. ML> What kind of a dog is she? She is a mix dog Labrador and Rottweller she look more like the Rott- weller . GD> No! No! I hate the cold weather. :) When I sell my house, I will GD> move where it's always warm. :) ML> You plan on selling your house? But where will you move to? Yes in a few year... i have not decide yet.:( to many nice place hard to choose .:( GD> I have a painting of fall that is not finish. Now with all the GD> pretty colors, I will be able. :) ML> So, you're a painter? GD> Just to pass the time. :) I have a few hanging in my house. ML> Painting is an excellent pass time, it relaxes the mind when stressed ML> out. Yes it good,as long as i dont lose my temper if it dont turn out the way i would like the painting to be.:( GD> It's okay I have so many. ML> Yeah, I would assume so, with all the ones you pass on to people. I love to pass to all they nice people.:) GD> Title: Chinese Chicken Noodle Salad ML> Thanks again for the recipe.... Your welcome . ML> -={Michael}=- Gigi MMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02 Title: Olive garden's florentine lasagna Categories: Italian, Main dish, Pasta Yield: 12 pieces 1 lb Fresh spinach 1 lb Fresh mushrooms, chopped 1 c Chopped onion 1 Clove garlic, minced 2 tb Olive oil 3 c Ricotta cheese 2/3 c Grated Parmesan cheese 1 Egg 1/2 ts Salt 1/2 ts Black pepper 3/4 ts Dried basil 3/4 ts Dried oregano 16 Lasagna noodles 4 1/2 c Shredded mozzarella cheese, - divided 1 c Grated parmesan cheese, - divided Favorite marinara sauce or Tomato cream sauce to taste Freshly grated Parmesan ch. Steam spinach, just until tender. Press out excess moisture. Chop coarsely. Heat olive oil in large saute pan and saute mushrooms, onions and garlic over medium high heat until onions are tender. Drain any excess liquid and cool. Meanwhile, place ricotta cheese, 2/3 cup grated Parmesan, egg, salt, pepper, dried basil and oregano in a large mixing bowl. Add cooled spinach and mushroom, onion, garlic mixture. Mix with an electric mixer on low speed, just until blended. Cook lasagna according to package directions. Rinse under cool water and drain thoroughly. Spray a 9x13x2 inch baking dish with pan spray, or oil lightly. Place 4 lasagna strips in bottom of pan, overlapping slightly. Top with 2 cups of the spinach filling. Sprinkle with 1 cup shredded cheese and 1/3 cup Parmesan cheese. Repeat pasta, filling and cheese layering two more times. Top with remaining 4 lasagna strips. Spread 1 cup marinara or tomato cream sauce over the top. Cover lightly with foil. Can be refrigerated a day in advance, if desired. Heat oven to 350 degrees, F. Bake lasagna, covered for 1 hour. Remove from oven and hold warm at least 30 minutes before cutting. Cut into 12 pieces and serve with favorite marinara or tomato cream sauce. Top with freshly grated Parmesan cheese. MMMMM ---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!] Title: El Charro Barbacoa (Bbq) Categories: Meats, Spanish, Resturant Yield: 1 2 lb beef roast (eye of round or -br 2 quarts water 1/4 puree -- * 1 1/4 spice -- in cheeseclo 1 teaspoo salt 1 sauce 4 tablesp oil 1/2 chiles -- roast, peel, c 1 onion -- chopped 1/4 puree -- * 1 tablesp vinegar 1 meat broth 8 jalapeno peppers -- sli 1 from canned jalapenos 1 leaf 1/2 De Chile Colorado 1 teaspoo pepper 1/2 olives -- minced 4 -- chopped 1/2 -- red or white * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. At weddings, showers, saint's days celebrations and other special occasions a hostess was sure to serve small tortillas or gorditas (which are fatter, or mas gorda, than tortillas), one filled with beans, the other with BARBACOA, along with shredded cappage, dressed with vinegar and oil, and a salsa of some kind. Often nacatamales (cocktail size tamales), perhaps filled with chicken, potato, raisins and olives, would make up part of the plate offered. And no party was complete without at least one verse of "Las Mananitas", the Mother's Day song, or bizcochuelos, buttery cookies shaped like wreaths and with the unforgettable flavor of anise. In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum. Remove meat and cool enough to handle. Discard spice pouch; reserve liquid. With fingers, shred the meat finely. In a large skillet, heat oil and saute green chile, onion, garlic puree, vinegar, broth and jalapeno. Add bay leaf. Add shredded meat and the rest of the ingredients. Simmer until flavors blend, about 10 minutes. Place seasoned meat in a large, shallow baking pan and bake at 300 degrees for about 1 hour, stirring occasionally. ----- ... Friends are for hugging......Sending some your way. --- * Origin: [FDN] NQBBS +1 514 523 4031 IP-mailer: mail.mmnet.org (1:167/323) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: EEP00000Date: 10/20/97 From: GHISLAINE DUMONT Time: 02:17am \/To: ALL (Read 1 times) Subj: Recipe German ---------- Recipe via Meal-Master (tm) v8.00 Title: Zwei-bohnenensuppe (Two Bean Soup) Categories: German, Soups Yield: 4 servings 1 1/4 c White Beans; Dry 1 ea Potato; Peeled & Diced 4 oz Ham; Cubed 1 tb Butter 1 c Cut Green Beans; * 2 tb Unbleached Flour 1/4 c Celery; Diced 3/4 c Beef Broth 1 ea Green Onion; Diced 1/2 ts Salt 1 ea Onion; Yellow, diced 1/4 ts Pepper