---------------------------------------------------------------- From: cocina@mbay.net (Betty E. Kohler) Newsgroups: rec.food.recipes Subject: REQUESTS from Saturday, October 24, 1998 Followup-To: rec.food.recipes Date: 26 Oct 1998 05:00:40 -0700 Organization: Monterey Bay Internet Reply-To: recipes@rt66.com NNTP-Posting-Host: llama.swcp.com Requests from Saturday: Fried Pumpkin Seeds Nassau Pig Feet Sowse Your Easiest Recipes Finger Foods Lemon Sorbet Ice Cream Sausage Making Recipes Baklava Mushroom with Garlic Sauce blood sausage Boneless Skinless Chicken Thighs RattleSnake ~~~~~~~~~ From: brianjc@webtv.net (Brian Carlson) Date: Sat, 24 Oct 1998 18:42:31 -0700 (PDT) Subject: Fried Pumpkin Seeds i need an easy recipe for fried pumpkin seeds. I know how to roast them, but wanted to try something different. Please email and post here for the group. Thanks ~~~~~~~~~ From: "Judi Coyle" Date: Sun, 25 Oct 1998 00:25:47 GMT Subject: Nassau Pig Feet Sowse Many years ago, we had a most memorable dish in a Bahamian native restaurant called Pig Feet Sowse and I would appreciate anyone supplying a recipe. ~~~~~~~~~ From: Ciara F Neill Date: Sun, 25 Oct 1998 01:49:30 GMT Subject: Your Easiest Recipes I am a college student trying to compile a list of cheap/easy/no-fail recipes. Please send or post yours (even if it's something like "Poached Eggs on Toast"). Nothing too cheap or easy! Although, I already know the many wonders of ramen noodles, so no posts on that, please. Many, many thanks for your help and time~ ~~~~~~~~~ From: "bullwinkle " Date: 24 Oct 1998 13:44:30 -0500 Subject: Finger Foods Anyone got any gooooooood recipes for finger foods to be served at a shower? Thank You ~~~~~~~~~ From: "Ulrich Nordhoff" Date: Sat, 24 Oct 1998 18:05:17 +0200 Subject: Lemon Sorbet Ice Cream I am looking for a recipe to make lemon sorbet ice cream, like you get in fancy restaurants between course "to clear the palate". If possible do not use trade name ingredients, since they are often unavailable outside the US (I'm in South Africa). Thanks ~~~~~~~~~ From: "bmahan" Date: Sat, 24 Oct 1998 09:06:17 -0500 Subject: Sausage Making Recipes Looking for recipes for making sausage. I am interested in pork and venison sausage, but would not mind any others. ~~~~~~~~~ From: ellen1@ix.netcom.com Date: Sat, 24 Oct 1998 10:53:14 -0500 (CDT) Subject: Baklava I would like to make baklava this year for Christmas, but I can't find any recipes. Thanks ~~~~~~~~~ From: "Instant" Date: Sat, 24 Oct 1998 22:21:37 +0800 Subject: Mushroom with Garlic Sauce I have on several occasions tried to make mushroom with garlic sauce. However, it was either the mushroom turns out to be too bitter due to overboiling or.... Grateful if anyone could give me the recipe for the above. Please also tell me the proper mushrooms to buy. Amateur ~~~~~~~~~ From: Vic Pepin Date: Sat, 24 Oct 1998 01:56:30 -0400 Subject: blood sausage Can anyone tell me the best way to cook blood sausage or blood pudding. Thank you. ~~~~~~~~~ From: "Tami" Date: 24 Oct 1998 05:50:16 GMT Subject: Boneless Skinless Chicken Thighs I need some recipe for boneless skinless chicken thighs, that keep them moist. ~~~~~~~~~ From: aamoy@aol.com (AAMoy) Date: 24 Oct 1998 02:58:50 GMT Subject: RattleSnake I am looking for a reciepe for rattlesnake.. please email and post here. TIA ~~~~~~~~~ Rec.food.recipes is a moderated newsgroup; only recipes and requests for recipes are accepted for posting. Please allow two to five days for your submission to appear. Recipes/Articles: recipes@rt66.com Requests: cocina@mbay.net Questions/Comments: tfdpress@acpub.duke.edu. rec.food.recipes Archives are available at: http://www.neosoft.com/recipes/ Read "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. ---------------------------------------------------------------- From: cocina@mbay.net (Betty E. Kohler) Newsgroups: rec.food.recipes Subject: REQUESTS from Sunday, October 25, 1998 Followup-To: rec.food.recipes Date: 26 Oct 1998 06:02:36 -0700 Organization: Monterey Bay Internet Reply-To: recipes@rt66.com NNTP-Posting-Host: llama.swcp.com Requests from Sunday: Potato Leek Soup good non-alcoholic cocktails Reddi-Chef Barbeque sauce with Cola Hash Browns Pork Medallions in Star Anise Sauce Cucumber/Radish Salad Apple Pie Bars ~~~~~~~~~ From: Adam Schaffer Subject: Potato Leek Soup Date: Sun, 25 Oct 1998 10:50:19 -0500 Does anyone have a copy of the Potato Leek Soup Recipie from "The Enchanted Broccoli Forrest Cookbook" Page is sorely missing from ours. Thanks. ~~~~~~~~~ From: JIGA - Joep Keij Subject: REQ: Any good non-alcoholic cocktails Date: Sun, 25 Oct 1998 18:42:40 +0100 Organization: JIGA Just received my first cocktail-shaker... Do you have any good recipes for (non-)alcoholic cocktails? Please help me on my way to the "Tom-Cruise"-dom! With regards, Joep K. (Holland) jiga@zeelandnet.nl ~~~~~~~~~ From: "T. Wilson" Subject: Reddi-Chef Barbeque sauce with Cola??? Date: Sun, 25 Oct 1998 20:27:15 GMT Organization: Bell Solutions I used to work at Reddi-Chef and I obtained a recipe for their barbeque sauce. It included cola, ketchup and garlic and some other things...does anyone have this recipe? I'd reawlly love to have it or any variations... thanks Peruse ~~~~~~~~~ From: Nisa Subject: Bread pudding? Date: Sun, 25 Oct 1998 18:32:38 -0500 Organization: MV Communications I'm looking for a bread pudding recipe - with or without alcohol is fine! Thanks! Nisa ~~~~~~~~~ From: Lise Sedrez Subject: hash browns Date: Sun, 25 Oct 1998 19:49:41 -0800 Organization: Stanford University Hi, I am looking for a (easy!) recipe of hash browns. I have tried to guess and create my own, but it came out too greasy! Any suggestions? Thank you, Lise ~~~~~~~~~ Message-Id: <199810260404.PAA26938@fep7.mail.ozemail.net> From: "jayay" Subject: Soy Bean ideas please. Date: Mon, 26 Oct 1998 14:00:19 +1100 Anyone got any interesting recipes for soy bean meals as a main course. Altho' not strictly vegetarian would prefer minimum to nil meat. Mainly want to maintain the low fat properties of the beans with a tasty meal. Many thanks. ~~~~~~~~~ From: "John Grivetti" Date: Sun, 25 Oct 1998 14:27:03 -0500 Subject: Pork Medallions in Star Anise Sauce seeking a recipe for pork medallions in star anise sauce ~~~~~~~~~ From: jules Date: Sun, 25 Oct 1998 10:43:55 -0700 Subject: Cucumber/Radish Salad I've searching for a cucumber salad recipe that I believe originated with Graham Kerr's Galloping Gourmet tv show. I remember that it had cucumbers, radishes, green onions and a creamy dressing. I have MANY recipes for the "standard" pressed cucumber salad (cucumbers, onions and sour cream) but I remember this one as being particularly creamy. ~~~~~~~~~ From: "Carol Johnson" Date: Sun, 25 Oct 1998 11:03:25 -0500 Subject: Apple Pie Bars I am looking for a recipe for Apple Pie Bars, not Apple bars or anything made with applesauce. Something that is like an Apple Pie only in bars! Thank you ~~~~~~~~~ Rec.food.recipes is a moderated newsgroup; only recipes and requests for recipes are accepted for posting. Please allow two to five days for your submission to appear. Recipes/Articles: recipes@rt66.com Requests: cocina@mbay.net Questions/Comments: tfdpress@acpub.duke.edu. rec.food.recipes Archives are available at: http://www.neosoft.com/recipes/ Read "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. ---------------------------------------------------------------- From: "Lynn Z. Schaeffer" Newsgroups: rec.food.recipes Subject: Kaiser Rolls Followup-To: rec.food.cooking Date: 26 Oct 1998 06:41:46 -0700 Organization: execpc.com Reply-To: "Lynn Z. Schaeffer" NNTP-Posting-Host: llama.swcp.com Kimmelweck rolls have both caraway seeds and salt on top--wonderful with roast beef slices! (Beef on Weck as it's called in upstate new York.) But the basic roll is a kaiser roll--add whatever seeds or trimmings you choose. * Exported from MasterCook Mac * Kimmelweck (German Kaiser Rolls, Brotchen or Weck) Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Breads German Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons dry yeast 2 1/2 cups warm water (105-115F) 2 tablespoons solid shortening 1 tablespoon sugar 2 teaspoons salt 6 1/2 cups flour 3 egg whites -- beaten stiffly 1 egg white, for egg wash cold milk, for egg wash caraway seeds for topping kosher salt for topping Proof yeast. Add shortening, sugar, salt and 3 cups of the flour. Beat with dough whisk or heavy spoon for 2 minutes. Fold egg whites into yeast mixture. Gradually add flour 1/4 cup at a time, until dough forms a mass and begins to pull away from bowl. Turn onto a floured surface. Knead, adding more flour as necessary, for 8-10 minutes, until smooth and elastic w/ bubbles. Place in oiled bowl, turn to coat, and cover with damp towel. Let rise until double, about 1 hour. Punch down, cover and let rise again until double (about 45 minutes.) Punch down and turn out onto lightly oiled surface. For Kaiser or Weck: Divide dough into 18 (I made 16 which fit nicely on 2 baking sheets) equal pieces. Use rolling pin to flatten each piece into a 7 inch circle. Fold left side to center to form a flap. Halfway down flap fold again to center to form another flap. Repeat all the way around to make overlapping flaps. Lift the first flap to ease the last flap underneath. Press center to seal the dough. This design takes practice, but is easy once you get the hang of it. Place rolls upside down on a well-greased baking sheet, 3 inches apart. This helps them keep their shape. Let rise 30 minutes, turn right side up, let rise 15 more minutes. For Brotchen: Divide dough into 24 pieces. Shape each into an oval about 3 1/2 inches long. Place on well greased baking sheet. If your oven will not fit all at once, prepare half at a time, keeping rest covered for 15 minutes. Flatten tops slightly. Cover and let rise 45 minutes. Preheat oven to 425. Put a shallow pan on the bottom shelf of oven. Lightly brush the rolls with egg wash. Sprinkle with seeds or coarse salt if desired. Place 1 cup of ice cubes in the heated pan in oven. Immediately put the rolls in and bake 15 to 20 minutes until golden brown (internal temp will read 190). Remove and cool on racks. - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 156 Calories; less than one gram Fat (3% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 223mg Sodium NOTES : Kaiser and Brotchen are made from the same dough, but shaped differently. Kaiser has the 5 sided pinwheel design, Brotchen are smaller and oval shaped. In Buffalo, NY Kaiser rolls are glazed and sprinkled with salt and caraway seeds, called Weck Rolls. _____ -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: ynnuf@clear.net.nz (Doreen Randal) Newsgroups: rec.food.recipes Subject: Stylish Kiwi Rolls Followup-To: rec.food.cooking Date: 26 Oct 1998 06:41:16 -0700 Organization: The Cooks The Boss Reply-To: "Doreen Randal" NNTP-Posting-Host: llama.swcp.com [Mod: This is kiwi as in New zealand, not kiwi as in kiwi-fruit] STYLISH KIWI ROLLS Source:- Superb Slices & More 1 clove garlic 2 avocados 2 tomatoes 2 Tbs lemon juice 1 tsp Mexican chilli powder 2 slices naan or Persian bread Crush and peel garlic. Rub the garlic around the inside of a small mixing bowl. Cut avocados in half and remove the stones and peel. Place the avocados in the bowl. Mash with a fork. Cut tomatoes in half, remove the seeds and core. Chop the flesh finely and mix into the avocado with lemon juice and chilli powder. Spread the avocado mixture over each piece of naan bread. Roll up like a sponge roll. Cut into 2cm pieces. Enjoy, Doreen Doreen Randal, Wanganui. New Zealand. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Andy" Newsgroups: rec.food.recipes Subject: Hot Buttered Rum Followup-To: rec.food.cooking Date: 26 Oct 1998 06:41:54 -0700 Organization: ibm.net Reply-To: "Andy" NNTP-Posting-Host: llama.swcp.com * Exported from MasterCook * Hot Buttered Rum Recipe By : Joe Robertson Serving Size : 1 Preparation Time :0:07 Categories : Beverages Mixed Drinks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 fluid ounces rum 6 fluid ounces water 2 teaspoons butter 1 teaspoon sugar Bring water to a boil. Put one teaspoon sugar in a coffee mug and pour boiling water on top; stir until sugar dissolves. Add rum and butter and stir until butter melts. - - - - - - - - - - - - - - - - - - -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Lynn Z. Schaeffer" Newsgroups: rec.food.recipes Subject: Aioli Sauce Followup-To: rec.food.cooking Date: 26 Oct 1998 06:41:38 -0700 Organization: execpc.com Reply-To: "Lynn Z. Schaeffer" NNTP-Posting-Host: llama.swcp.com * Exported from MasterCook Mac * AIOLI SAUCE Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Sauces International Cuisine Luncheon Appetizers Dips Garlic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cloves garlic -- peeled 2 egg yolks -- room temp salt and freshly ground pepper juice of 1 lemon 1 teaspoon Dijon mustard 3/4 cup olive oil -- room temp 3/4 cup peanut oil -- room temp Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use. - - - - - - - - - - - - - - - - - - Per serving: 251 Calories; 28g Fat (98% calories from fat); 1g Protein; 1g Carbohydrate; 35mg Cholesterol; 7mg Sodium -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Marinated Beef Tenderloin Followup-To: rec.food.cooking Date: 26 Oct 1998 06:42:04 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Marinated Beef Tenderloin Buckhorn Inn Gatlinburg, Tennessee 1 cup port wine 1 cup soy sauce 1/2 cup olive oil 3 cloves fresh garlic, chopped 1 tsp fresh thyme, or 1 tsp dried thyme 1 tsp fresh ground black pepper 1 tsp hot sauce 1 - 5-6 lb trimmed beef tenderloin Combine first 7 ingredients and pour over beef. Marinate covered 4-8 hours, turning once. Preheat charcoal broiler and pre-heat oven to 325 degrees. Remove beef from marinade. Brown tenderloin on broiler on all sides. Place in baking pan and bake 1-1/2 hours or until inserted meat thermometer reads 140 degrees. Bring marinade to a boil, then thicken slightly with cornstarch and water. Slice tenderloin to desired thickness and serve with marinade. Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Sauerbraten Followup-To: rec.food.cooking Date: 26 Oct 1998 06:42:13 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Sauerbraten The Chalet Inn Whittier, North Carolina In truly traditional style, this dish is marinated for at least 3 days. Serve with Kartoffelklvsse (potato dumplings) and Rotkohl (red cabbage) 4 cups onions (2 cups cut-up and 2 cups diced), divided 2 1/2 cups water, divided 1 cup each cut-up celery and carrots 1 small lemon, sliced 2 tablespoons chopped pared ginger root or 1 teaspoon ground ginger (or gingersnaps) 12 peppercorns 6 whole cloves 1 bay leaf 3 3/4 pounds boneless beef chuck, rump, or bottom round roast 2 tablespoons vegetable oil 1 tablespoon all-purpose flour 2 tablespoons firmly packed brown sugar or dark corn syrup 2 packets instant beef broth and seasoning mix In 1-quart saucepan combine cut-up onions, 1 cup water, celery, carrots, lemon and peppercorns, cloves and bayleaf; bring marinade to a boil. In 4-quart stainless steel or glass bowl pour marinade over beef; cover with plastic wrap and refrigerate for 3 to 4 days, turning meat over once everyday and stirring the ingredients, rubbing the meat. Preheat oven to 350 degrees F. Drain meat, reserving marinade and transfer meat to rack in roasting pan; strain marinade, discard solids and reserving liquid. Roast meat until rare, about 45 minutes. In a 4-quart saucepan or Dutch oven heat oil; add meat and cook until well browned on all sides. Remove meat from pan and set aside. In same pan saute diced onions until browned; spinkle with flour and cook, stirring constantly, for approximately one minute. Gradually stir in reserved marinade; add remaining 1 1/2 cups of water and the sugar (or syrup) and broth mix and, stirring constantly, bring to a boil. Return meat to pan and reduce heat to a simmer; cover and let simmer until meat is tender, about 45 minutes, turning meat and stirring gravy several times during cooking. Adjust thickness of gravy with flour and broth if necessary. Serve meat thinly sliced with gravy. Serves 12 -- Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Scotch Eggs Followup-To: rec.food.cooking Date: 26 Oct 1998 06:42:23 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Scotch Eggs Magnolia Place Bed & Breakfast Magnolia, Arkansas 2 teaspoons flour salt and pepper Paprika 3 hard boiled eggs 1 drop hot sauce 1/2 lb. sausage 1 egg, beaten breadcrumbs Season flour with salt, pepper and paprika. Roll the shelled eggs in flour. Add drop of hot sauce to sausage, divide into 3 equal parts and cover each egg as evenly as possible to keep eggshape. Brush with beaten egg. Roll in breadcrumbs. Bake at 350 degrees for 30-35 minutes. -- Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Southern Eggs Benedict Followup-To: rec.food.cooking Date: 26 Oct 1998 06:42:30 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Southern Eggs Benedict Li'l B Heaven Baxter, Tennessee 2 cups water (boiling) 1/4 cup shredded cheese 4 slices boiled ham or Canadian Bacon 4 eggs 1/2 cup grits 1/4 tsp salt and pepper 1 oz. Pkg. hollandaise or alfredo sauce Quickly stir grits into boiling water. Reduce heat to medium-low; cover. Cook 5-7 minutes or until thickened, stirring occasionally. Add cheese salt and pepper. Continue cooking until cheese melts, 2 to 3 minutes. Spray 4-4in. diameter around bowls with non-stick cooking spray. Pour grits equally into bowl and cover with plastic wrap. Refrigerate overnight. Remove grits from bowl and brown in a lightly buttered skillet. Poach eggs and prepare sauce. Place ham, or bacon on grits; top with poached egg, and spoon or sauce. Garnish with red bell pepper and serve with slices of tomato and biscuits. Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Easy Eggs Bernaise Followup-To: rec.food.cooking Date: 26 Oct 1998 06:42:39 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com Easy Eggs Bernaise The Tranquil Cherub Bed & Breakfast Indianapolis, Indiana While dramatic in presentation, this recipe is easy in preparation. Over the past several years our many repeat guest keep requesting this favorite offering for breakfast. 1 package Grands biscuits, (1 lb. 13 oz. size), baked and split 16 slices Canadian bacon or 1 pound bacon cooked and crumbled 12 ounce shredded sharp cheddar cheese 16 eggs, scrambled in butter with salt and pepper 1 cup Bernaise sauce( Easy tip use Knorr mix- prepared as directed.) Set aside and kept warm. Place halved biscuits on a large platter. Layer with Canadian bacon or sprinkle with crumbled bacon. Sprinkle with cheese. Place in a 2000 oven to keep warm. Scramble eggs until set. Cover biscuits with eggs and Bernaise sauce. Garnish with fresh parsley and sprinkle with paprika. Serves 8-12 Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: Cheryl Benek Newsgroups: rec.food.recipes Subject: Baked Gouda Followup-To: poster Date: 26 Oct 1998 14:23:23 -0600 Organization: Transarc Corporation NNTP-Posting-Host: localhost.taronga.com Mime-Version: 1.0 Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-NNTP-Posting-Host: cabenek.transarc.com X-Mailer: Mozilla 4.05 [en] (WinNT; U) Get two small rounds of Gouda cheese (you may find it in either the dairy section or by the deli). Get one Pillsbury Crescent Roll dough. Separate the dough into 4 squares (2 triangles each). Remove wax covering from the cheese and then wrap two squares around each cheese round - one on the top and one on the bottom so that it is entirely covered. Put rounds on a baking sheet and follow the crescent roll instructions for baking temp and time. When it comes out, let it cool slightly and then cut into pie shape wedges. You'll probably want to make this just before the start of the party so that the cheese is still slightly warm. Enjoy! ---------------------------------------------------------------- From: "Martyn Bowditch" Newsgroups: rec.food.recipes Subject: Habenero Pepper Sauce Followup-To: poster Date: 26 Oct 1998 14:10:40 -0600 Organization: Flashnet Communications, http://www.flash.net NNTP-Posting-Host: localhost.taronga.com HABENERO PEPPER SAUCE 12 habenero peppers, stems removed, peppers chopped 1 tb vegetable oil 1/2 c chopped carrots 1/2 c chopped onion 1/2 c distilled vinegar 2 cloves garlic, minced 1/4 c lime juice Saute the onion and garlic in oil until soft; add the carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place the mixture and raw chilies into a blender and puree until smooth. Don't cook the peppers, since cooking reduces flavor of the Habeneros. Combine the puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles. Heat index : 9 on a scale of 1-10. Yields 2 cups ---------------------------------------------------------------- From: "tomcj" Newsgroups: rec.food.recipes Subject: Oatmeal Muffins Followup-To: poster Date: 26 Oct 1998 14:31:14 -0600 Organization: Newnorth Network NNTP-Posting-Host: localhost.taronga.com X-NNTP-Posting-Host: rhin-cas3-cs-14.newnorth.net X-Newsreader: Microsoft Outlook Express 4.71.1712.3 X-MimeOLE: Produced By Microsoft MimeOLE V4.71.1712.3 Oatmeal Muffins 1 cup quick-cooking oats 1 cup sour milk 1 egg 1/2 cup brown sugar 1/2 cup melted shortening 1 cup flour 1 t baking powder 1/2 t salt 1/2 t baking soda Soak oats in sour milk 1 hour; add egg and beat well. Add sugar and mix. Add cooled shortening. Add dry ingredients, mixing well. fill greased muffin pan (I use cupcake papers) 2/3 full; bake in hot oven(400 degrees F) 15 to 20 minutes. makes 1 dozen muffins. Hint: to make sour milk: start with 1 t. vinegar, add milk to make 1 C. sour milk. ---------------------------------------------------------------- From: The Macom Family Newsgroups: rec.food.recipes Subject: KFC Slaw Followup-To: poster Date: 26 Oct 1998 14:26:13 -0600 Organization: SBC Internet Services Reply-To: cclam@swbell.net NNTP-Posting-Host: localhost.taronga.com Content-Type: text/plain; charset=us-ascii Content-Transfer-Encoding: 7bit X-Mailer: Mozilla 3.01C-SBWA (Win16; I) X-NNTP-Posting-Host: 151.164.43.145 X-Complaints-To: abuse@swbell.net X-NNTP-Posting-Date: Wed, 07 Oct 1998 10:35:30 CDT KFC Cole Slaw 8 cups very finely chopped cabbage 1/4 cup shredded carrot 1/3 cup granulated sugar 1/2 tsp. salt 1/8 tsp. pepper 1/4 cup milk 1/2 cup mayonnaise 1/4 cup buttermilk 1 1/2 TBSP. white vinegar 2 1/2 TBSP. lemon juice Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate for at least 2 hours before serving. ---------------------------------------------------------------- From: "Capt. Ed Brown" Newsgroups: rec.food.recipes Subject: Collection: Habanero Pepper Sauce Followup-To: poster Date: 26 Oct 1998 14:18:30 -0600 Organization: Forest City Software NNTP-Posting-Host: localhost.taronga.com Content-Type: text/plain; charset=x-user-defined Content-Transfer-Encoding: 7bit LISA'S FAVORITE JALAPENO SAUCE 13 green jalapeno chiles 6 dried figs, stems removed juice of 1/3 lime 6 good size cloves of garlic 2 1/2 Tbl chopped cilantro (packed, not loose) 2 1/2 tsp cumin 3 tsp full sharp Hungarian paprika (can subst half and half sweet paprika and cayenne) 3 1/2 Tbl white vinegar 1 1/2 tsp salt 1 tsp turmeric 1 tsp soy sauce 1/4 C chopped red onion 1 1/4 C water 1 3/4 tsp arrowroot Put the chiles, figs, garlic, lime juice, onion, and vinegar into a food processor and run until the ingredients are finely chopped and blended. Tranfer to a small sauce pan and add the remaining ingredients except for the arrowroot and 1/4 C of the water. Simmer for 5 minutes. Mix the arrowroot and reserved water until smooth, then add to the pan. Turn up the heat while stirring to thicken the sauce (1 to 3 min). Put the sauce into a jar to cool. Makes about 13 oz. of sauce. HIGH VOLTAGE habanero pepper sauce 1 C finely chopped habaneros 1/2 C finely chopped carrots 3 1/2 Tbl finely chopped cilantro (packed, not loose) 1 1/2 tsp finely chopped fresh mint (packed, not loose) 1 1/2 tsp finely chopped red onion 1 Tbl honey 1/2 tsp cumin 1 3/4 tsp salt 3 Tbl white vinegar 1 1/4 C water 4 tsp arrowroot Put all ingredients except the arrowroot and 1/4 C of the water into a small sauce pan and simmer for 5 minutes. Mix the arrowroot with the reserved water until smooth and add it to the pan. turn the heat up and stir the sauce to thicken it (1 to 3 min). Put the sauce into a jar and let cool. The recipe makes about 12 oz. of sauce. STEEL DRUM habanero pepper sauce 20 habanero chiles roasted over a slow mesquite fire, being careful not to burn them black. 2 good sized cloves of baked garlic 1 1/2 Tbl chopped baked yellow onion 1 tsp honey 1/4 tsp cumin a goodly pinch of herbs du provence 15 Tbl water 7 1/2 Tbl white vinegar 2 1/2 tsp arrowroot Put all the ingredients except the arrowroot and 2Tbl of the water into a food processor and blend until very smooth. Transfer the mixture to a small sauce pan over low heat and simmer for 5 minutes. Combine the arrowroot with the reserved water, mixing until smooth, then adding to the pan. Turn up the heat and stir to thicken the sauce (1 to 3 min). Put the sauce into jars to cool. The recipe makes about 12 oz. of sauce. ---------------------------------------------------------------- From: Newsgroups: rec.food.recipes Subject: Bishop's Bread Followup-To: poster Date: 26 Oct 1998 14:33:55 -0600 Organization: Creighton University, Omaha Nebraska USA NNTP-Posting-Host: localhost.taronga.com Mime-Version: 1.0 Content-Type: TEXT/PLAIN; charset=US-ASCII X-NNTP-Posting-Host: bluejay.creighton.edu BISHOP'S BREAD 1 c milk 1 t vinegar 1 c flour 1/3 c white sugar 1 t baking soda 3/4 t salt 1 c quick oats 1/3 c chocolate chips 1 c raisins 3/4 c chopped almonds 1 egg 1/4 c oil 1 t vanilla Grease an 8 1/2 inch pan. Line with waxed paper. Preheat oven to 325 F. Combine milk and vinegar. Set aside. In bowl, combine flour, sugar baking soda and salt. Stire in oats, chocolate chips, raising and almonds. In a separate bowl, beat egg. Add oil, vanilla and soured milk. Add flour mixture to egg mixture and stir. Pour into prepared pans. Bake 60-65 minutes. ---------------------------------------------------------------- From: gourmet@tpeaks.com (Sheryl Heller) Newsgroups: rec.food.recipes Subject: Hot and Sour Soup Followup-To: poster Date: 26 Oct 1998 14:36:57 -0600 Organization: Twin Peaks Gourmet Trading Post NNTP-Posting-Host: localhost.taronga.com X-NNTP-Posting-Host: sf-013.sfo.com X-Newsreader: MT-NewsWatcher 2.4 3 dried black mushrooms 1 heaping tablespoon small tree ear mushrooms 20 dried lily buds 2 pads firm bean curd 1/4 lb lean pork, cut into matchstick shreds 2 ts dark soy sauce 1 tb light soy sauce 5 tb white vinegar 2 ts salt, or to taste 1 tb peanut oil 1/4 c bamboo shoots, cut into matchstick shreds 5 c chicken stock 3 tb cornstarch mixed with 1/4 cup water 2 eggs lightly beaten 1 ts white pepper 1 tb sesame oil 2 tb chopped scallions 2 tb chopped fresh coriander leaves Put the mushrooms, tree ears and lily buds into a bowl and cover with boiling water. Let stand for 30 minutes. Meanwhile, slice the bean curd into strips and set aside. Combine the pork shreds with the dark soy sauce in a small bowl. Combine the light soy sauce, vinegar and salt in another bowl. Remove the black mushrooms from the soaking liquid, cut off the woody stems and discard, then slice the caps thinly and put into a bowl. Drain and rinse the tree ears and add them to the mushrooms. Remove the lily buds, cut off the woody tips, slice them in two, then pull each apart by hand into 2 or 3 shreds and add them to the mushrooms. Heat the oil in a wok or large pot. Stir-fry the pork just until it changes color. Add the tree ear mixture and bamboo shoots; cook, stirring for 1 minute. Add the stock and bring to a boil (you may have this simmering in a separate pot), and stir in the vinegar mixture. Adjust the seasonings. Cook for 1 minute then add the bean curd. When boiling, give the cornstarch/water mixture a stir to recombine and stir into the soup. Cook until the soup thickens and clears slightly. Turn off the heat and slowly swirl in the beaten eggs. Transfer to a soup tureen, sprinkle with the pepper, drizzle in the sesame oil, garnish with the scallions and coriander and serve. ---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Sunshine's Delight Followup-To: rec.food.cooking Date: 26 Oct 1998 23:50:28 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: boofura.swcp.com Sunshine's Delight The Gables Inn Hot Springs, Arkansas 1 stick of melted butter 3 eggs 1 box yellow cake mix 1 8oz. Package of soft cream cheese 1 lb. Box powdered sugar Mix together butter, 1 slightly beaten egg, box of cake mix. This mixture will be real stiff. Press in bottom of greased pan (cookie sheet size). Then in another bowl mix cream cheese, powdered sugar and 2 eggs. Pour over top of other mixture. Bake 30 minutes at 3500 -- Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: bal@acsworld.net (Barb Leach) Newsgroups: rec.food.recipes Subject: Tomato Dumpling Soup Followup-To: rec.food.cooking Date: 26 Oct 1998 23:50:45 -0700 Organization: acsworld.net Reply-To: bal@acsworld.net (Barb Leach) NNTP-Posting-Host: boofura.swcp.com Tomato Dumpling Soup 1 large can whole tomatoes, slightly mashed 1 large can tomato juice parsley 1 large can water (same amount as tomato juice) 1 medium onion 1/2 cup celery tops ham bone and chucks of ham (leftover) Simmer 2 hours. Remove bone. Add dumplings or noodles of you choice. Dumplings: 3 cup flour 5 eggs salt and pepper parsley Mix together until very stiff batter. Place batter on board or plate and scrape coarsely into broth (size of peas) . Good also in chicken broth. From my Gram's recipe file Barb Leach bal@acsworld.net -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Italian Zucchini Quiche Followup-To: rec.food.cooking Date: 26 Oct 1998 23:51:06 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: boofura.swcp.com Italian Zucchini Quiche The McCallum House Austin, Texas This smells absolutely fabulous and tastes just as good. Excellent for breakast, brunch, or a luncheon. Lots of fat and calories avoided by omitting the crust. saute in Pam or oil spray for 10 minutes; stir occasionally: 4 cups thinly sliced zucchini 1 cup chopped green onion with stems Stir in: 1/2 cup chopped parsley 1 teaspoon garlic salt 1/2 teaspoon pepper 1/4 teaspoon basil 2 teaspoons gourmet mustard 1/4 teaspoon oregano Cool mixture; then add and blend: 2 cups shredded Mozzarella cheese (or Monterey Jack) 3 beaten eggs Pour into a "pammed" glass pie plate and bake for 25 to 30 minutes at 3750. This recipe furnished by the innkeepers at The McCallum House. -- Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear. ---------------------------------------------------------------- From: "Rona Yuthasastrakosol" Newsgroups: rec.food.recipes Subject: Collection (3) Stollen Followup-To: rec.food.cooking Date: 26 Oct 1998 23:50:57 -0700 Organization: mbn.or.jp Reply-To: "Rona Yuthasastrakosol" NNTP-Posting-Host: boofura.swcp.com Leipziger Stollen Marzipan Stollen Marzipan Stollen I haven't actually tried either of these but they seem pretty authentic to me. They were both lifted from another group, probably rfc or rfb. The stories/names that go along with them aren't mine, they came with the recipes. Hope these are what you're looking for! Leipziger Stollen Here's a recipe for Stollen that was given me by a Bavarian woman on our recent to Germany. She likes this recipe because it doesn't have as much fat as most do. 500 gr. (3 3/4 cup) flour 125 gr. (1 cube plus 1 T.) butter 2 eggs 8 Tbsp. sugar 40 gr. cake yeast (20 gr. or 1 T. dry) 1/8 liter milk (1/2 cup) 125 gr.(3/4 cup) raisins 125 gr. (3/4 cup) ground blanched almonds lemon peel 50 gr. (1/4 cup) candied orange peel 50 gr. (1/4 cup) candied lemon peel Mix ingredients, knead dough. Knead in the fruits carefully at the last. Allow to raise. Form two stollen, then raise again. Bake slowly. She didn't give oven temperature or times. We don't like the candied orange and lemon, so I used golden raisins and dried cranberries instead. Also could use dried apricot. Yummy recipe! Polli Turner Central Point, OR Here is a recipe for marzipan stollen. I don't know whether you can buy curd (quark) in the US, it is something like yogurt cheese or cottage cheese, but smooth. Marzipan Stollen Dough: 17 1/2 ounces flour 1/2 pack. baking soda 7 ounces soft butter 4 1/4 ounces sugar 2 eggs 1 teaspoon grated lemon peel 8 3/4 ounces curd (quark) (drained) ---- Filling: 2 vanilla beans 10 1/2 ounces marzipan 3 1/2 ounces sugar 1 egg 3 ounces chopped, peeled almonds 2 tablespoons Amaretto (Italian almond liqueur) ---- 3 1/2 ounces butter chopped almonds Cut the vanilla beans lengthwise and scrape out the little black seeds. Mix the marzipan with sugar and egg, chopped almonds, vanilla and the Amaretto. Cover it and let rest for at least an hour. In the meantime, prepare the dough: Mix the flour with the baking soda. Beat together butter and sugar, add eggs, lemon peel and a pinch of salt. Knead the curd together with the flour and butter mixture into a dough. Shape the dough into a roll of about 10 inch length. Now roll out to a square of 10 x 12 inches. Put the marzipan filling onto the dough, leaving empty 1 inch around the edges. Roll up the dough, working from the longer side, pinch the ends together and push them underneath. Brush with egg white and sprinkle with some chopped almonds. Bake at 430 degrees (either an a baking sheet or in a special stollen form) for 55-60 minutes. Now melt 3 1/2 ounces of butter. Brush the finished stollen with the melted butter. Then sprinkle the stollen with powdered sugar and let cool on a rack. Don't cut until the next day. You can keep it for a week. --- Marzipan Stollen Filling: 200 g sweet almond paste 100 g confectioner sugar 2 cl Kirsch 125 g chopped almonds Dough: 800 g flour 50 g fresh yeast 1/4 l lukewarm milk 150 g butter 150 g sugar 50 g lard 1/8 l whipping cream a good pinch of salt, cardamom, allspice and cinnamon 100 g golden raisins 50 g currants 80 g candied orange peel , cut into small dices 80 g candied lemon peel , cut into small dices. Furthermore: little flour for forming the dough, butter for greasing the sheet for the topping: 150 g butter 3 tbs. sugar 100 g confectioner sugar. Knead together all ingredients for the filling. Sieve the flour into a bowl, make a hollow in the middle of the flour and give into this hollow the yeast broken into small pieces. Add to the yeast a little of the sugar, some milk and a little of the surrounding flour. Cover the whole affair with a towel and let the yeast proof for about 15 minutes. Dissolve butter and lard in the remaining milk and let cool down until handwarm. Add this mixture plus all other ingredients( except the raisins and currants) to the dough, knead very well, give the dough into a bowl, cover it with a towel and let it proof at a warm place until the dough has gained double size. Wash raisins and currants, dry them with a towel and knead them under the risen dough. Roll out the dough by means of a rolling pin to a rectangular size, leaving one of the long sides a little thicker. Make a long roll of the almond paste matching about the length of the rectangle and place it in the middle of the dough. Now fold the thicker part of the dough over the almond paste roll and press together with your hands the seams of the dough. Use the side of your hand to press the dough to the almond paste roll.Place the Stollen on a well greased baking sheet and let it proof for another hour. Preheat the oven to 300 F. Bake the Stollen in the lower part of the oven for about 60 to 70 minutes. Ten minutes before the end of the baking brush the Stollen frequently with the butter , adding sugar afterwards. When the Stollen is done, sieve the confectioner sugar over it while the Stollen is still warm so that it will stick to the sugar-butter layer. After cooling off, the Stollen should be wrapped into cellophane paper. Close both ends of the paper with red ribbons to let it look nice for X-mas. Let it rest for at least four weeks before eating it. Store it in a cool and dry place (not in the refrigerator). Good appetite! Greetings from Germany, Ingeborg. Rona Yuthasastrakosol rona@cd.mbn.or.jp -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.