| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 72.1 | Mark, pick up the ingredients for October, ok? | TOLKIN::OROURKE | Jen-a-tolla-house-cookie | Tue Jul 14 1992 17:40 | 35 |
|
Per my brother's request, here is one of the cookie recipies I use. It
is right off the Quaker Oat's box...so it is no secret.
And as I've explained to mum-Wen, it isn't the recipe that makes a
great cookie, it's the baker....without the technique and the magic
wooden spoon, you're doomed!
1 1/4 cups margarine
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups Quaker Oats (quick or old fashioned, uncooked)
Heat oven to 375 degrees. Beat together margarine and sugars
until light and fluffy. Beat in egg and vanilla. Combine
flour, baking soda, salt and spices; add to margarine mixture,
mixing well. Stir in Oats. Drop by rounded tablespoon onto
ungreased cookie sheet. Baked 8-9 minutes for a chewy cookie,
10-11 minutes for a crisp cookie.
Note: if desired add 1 cup raisins or chopped nuts or semi-sweet
chocolate.
/Jen (aka cookie monster!)
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| 72.2 | GREAT STEW RECIPE! | PIPPIN::OROURKE | Fumes!ToxicWaste!They'reAllOurs! | Thu Jul 23 1992 01:29 | 25 |
|
Here's a great recipe I just came across while cleaning!
Author unknown \
Elephant Stew
=============
Ingredients: 1 elephant
Salt & peper to taste
2 Rabbits, optional
Cut the elephant up into small pieces, bite sized. This
should take about two months. Add enough brown gravy to
cover. Cook over kerosene fire for about four weeks at 465
degrees F. This should feed about 3,800 people. If more
are expected, two rabbits may be added, but do this only if
necessary as most people do not like to find hare in their
stew. Be sure to shop early as elephants are in short
supply this year.
Bon apetite :^)
/Jen
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| 72.3 | | CSTEAM::LOBOV | Six years..7/29/92...YEAH!! | Tue Jul 28 1992 21:51 | 14 |
|
All the spinach talk in flowers led me here....my favorite appetizer to
bring to parties...
2 containers crescent rolls
lb Spinach
lb Velveeta Cheese
1/2 lb bacon
Cook bacon....melt cheese and add bacon and spinach....divide dough
into 16 peices and put some stuff in the middle seal and then bake at
350 for about 10-15 minutes...YUMMY!!!!
I LOVE These!!
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| 72.4 | Two kinds of Sopaipillas | ELMAGO::BENBACA | Aaaaaaaaaaaaaaaaa Shudupa Yo Face! | Thu Jul 08 1993 07:26 | 111 |
| SOPAIPILLAS DE LEVADURA
(Yeast, Puffed Bread)
Yield: 4 dozen medium Sopaipillas. Total Frying time: 10-15
Temperature: Medium-High Minutes.
Can be frozen.
INGREDIENTS
1 Package active dry yeast 1 1/2 Teaspoons salt
1/4 Cup warm water 1 Teaspoon baking power
(105-115 degrees F) 1 Tablespoon sugar
1 1/4 Cups scalded milk, cooled 1 Tablespoon shortening
4 Cups flour Shortening(to fry with)
1. Dissolve yeast in water and add to milk.
2. Combine dry ingredients in a medium size mixing bowl and cut
in shortening.
3. Make a well in the center of dry ingredients. Add liquid to
dry ingredients and work into a dough.
4. Knead dough for 10 minutes, or until smooth. Cover, and set
aside for 20 minutes.
5. Heat 2 inches of shorting in a heavy pan at medium-high heat.
6. Roll dough to a 1/8 inch thickness on a lightly floured board.
Cut dough into 4-inch squares and fry until golden on both
sides, turning once. (If the shortening is sufficiently hot,
the Sopaipillas will puff and become hollow shortly after being
placed in the shortening.)
7. Drain Sopaipillas on absorbent towels.
NOTE: Sopaipillas may be served as a bread with any New Mexican
menu. They may be served with honey, dusted with sugar-
cinnamon mixture and served as a dessert, or may be
filled.
**************************************************************
SOPAIPILLAS DE LEVADURA QUIMICA
(Baking Powder, Puffed Bread)
Yield: 4 dozen medium Sopaipillas Total Frying time:15-20
minutes.
Temperature: Medium-High May be frozen.
INGREDIENTS
4 Cups flour
2 Teaspoons baking powder
1 Teaspoon salt
4 Tablespoons shortening
1 1/2 cups warm water
Shortening(for frying)
1. Combine dry ingredients in a medium-size mixing bowl and cut
in shortening.
2. Make a well in center of dry ingredients. Add water to dry
ingredients and work into a dough.
3. Knead dough until smooth, cover, and set aside for 20 minutes.
4. Heat 2-inches of shortening in a heavy pan at medium-high
heat.
5. Roll dough to a 1/8-inch thickness on a lightly floured board.
Cut dough into 4-inch squares and fry until golden on both
sides, turning once. (If shortening is sufficiently hot, the
Sopaipillas will puff and become hollow shortly after being
placed in the shortening.)
6. Drain Sopaipillas on absorbent towels.
NOTE: Sopaipillas may be served as a bread with any New
Mexican menu. They may be served with honey, dusted
with a sugar-cinnamon mixture and served as a dessert,
or may be filled.
Enjoy!
Ben
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| 72.5 | For that special fur-person in your life. | CCAD39::TAN | FY94-Prepare for Saucer Separation | Tue Aug 03 1993 08:03 | 49 |
| Reproduced without permission from:
"The Cat-Lovers' Cookbook" by Tony Lawson.
Kitty Fish Chowder
==================
1/2 lbs fish, boned and cut into kitty-bite-size
1 cup creamed corn
1/4 cup potato, chopped fine
2 tbsp onions, chopped fine
1 clove garlic, minced
1 tbsp, margarine
1 cup milk
1 tbsp liver, chopped
1/2 tsp iodized salt
grated cheese (optional)
Combine all ingredients in medium saucepan.
Cover and simmer for 20 minutes.
Cool and serve plain, or topped with grated cheese.
Yields 4 to 5 servings. Store unused portions in an airtight
container and keep refrigerated. This recipe is fir for
everyday use.
Kitty Jambalaya
===============
1/3 cup ground beef
1 clove garlic, finely chopped
1/4 cup onion, diced
1/4 cup tomato, diced
2/3 cup rice, uncooked
1/3 cup chicken, cut into kitty-bite-size pieces
1/3 cup shrimp, cut into kitty-bite-size pieces
1/3 cup fish, boned and cut into kitty-bite-size pieces
2 cups water
2 tsp corn oil
2 tsp bone meal
2 tbsp liver
1 tsp iodized salt
Fry the beef in a medium saucepan. Remove meat from the pan, add
garlic and simmer briefly. Add onion, tomato and rice, stir fry
until the onion is clear and softened. Add the rest of the ingredients
and stir. Cover and simmer for 15 minutes.
Stir and simmer for 10 more minutes. Let cool, and serve.
Yields 5 to 6 servings. Store unused portions in airtight container
and refrigerate.
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| 72.6 | | MILPND::J_TOMAO | | Wed Sep 29 1993 21:48 | 1 |
| Looking for those applebutter recipes.......hint hint
|
| 72.7 | Do I like apples?? NAH!!! | AYRPLN::VENTURA | was ::TAYLOR. YYYYYABBADABBADOO!! | Wed Sep 29 1993 21:49 | 3 |
| And apple crisp recipies, and apple cobbler recipies, and apple
dumpling recipies ... etc.
|
| 72.8 | | MVDS00::BELFORTI | PFYOWS | Wed Sep 29 1993 22:21 | 7 |
| How about an apple recipe????
take one seed, place in ground, water, let sun bake it, 20 years later
you have apples!!!
|
| 72.9 | North Georgia mountain woman's recipe | USAT05::BLANCHARD | love leads us to the other shore | Thu Sep 30 1993 13:35 | 17 |
|
I like your recipe M_L!!! :v)
Here's a real one for apple butter;
10 cups apple pulp cooked
6 cups sugar
2 1/2 TBSP cinammon
2 TSP cloves
2 TSP allspice
Peel, core and cook apples till soft. (hint - a food processor reduces
cooking time!!) Add sugar & spice, then cook for 4 to 5 hours.
(use high on crockpot)
Follow canning directions for jars and lids... makes 7 pints.
|
| 72.10 | Pumpkin Pie | SCOTTC::MARSHALL | Spitfire Drivers Do It Topless | Fri Oct 22 1993 11:50 | 6 |
| Hi,
I need a recipe for Pumpkin Pie. I'd like something a bit more interesting than
just stewed pumpkin in pastry; does anyone have any good ideas?
Scott
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| 72.11 | | JGODCL::NOORDIJK | NOT 7t. but 7 days to t.!!!! | Fri Oct 22 1993 12:15 | 6 |
|
Sure Scott! You buy a Pumpkin put it in your driveway and drive over
it!!!!! THat should give you Pie alright! ;-)))))
Mark ;-)
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| 72.12 | Who wants to come to the party? | SCOTTC::MARSHALL | Spitfire Drivers Do It Topless | Fri Oct 22 1993 12:26 | 8 |
| Mark,
I knew I could rely on you for such a detailed, sensible answer :-)
The good news is, the greengrocer near where I live has a big pile of massive
pumpkins... Halloween is going to be fun :-)
Scott
|
| 72.13 | I DOOOOOOOOOOOOOOOOOOOOOO! I love par t'ssss ;-) | JGODCL::NOORDIJK | NOT 7t. but 7 days to t.!!!! | Fri Oct 22 1993 12:29 | 6 |
|
Hahahahaha! Do you own a four-wheel? hehehehehe I'll be there on the
30th of this month too! hehehehehehe Gi'me the address! I wanna party!
hehehehe!
Mark ;-)
|
| 72.14 | | BINKLY::FRANCESCHI | wild child | Fri Oct 22 1993 14:17 | 4 |
| hi scott,
how about a recipe for pumpkin-eggnog pie with ginger cream?
/gina
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| 72.15 | | USCTR1::SRYLANDER | Ignore the node::name-It's me Lori | Fri Oct 22 1993 14:49 | 9 |
| First of all Mark, Scott's in the U.K. not U.S.A., so you won't be able
to see him on the 30th. :-(
And Scott, try checking out TURRIS::COOKS for the pumpkin pie recipe.
There's tons of recipes in that notes file.
Happy baking!
Mim
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| 72.16 | some suggestions... | WR2FOR::BARTHOLOM_SH | | Fri Oct 22 1993 21:00 | 7 |
| .14 took the words right out of my mouth...if you substitute condensed
milk that most recipes call for and add eggnog instead it is absolutely
wonderful...also I have a great recipe for lowfat low calorie pumpkin
cheesecake and also a pumpkin cream cheese pie...if you'd like either
of them, let me know...
Shi
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| 72.17 | mmmmm! | USAT02::BLANCHARD | love leads us to the other shore | Sat Oct 23 1993 17:25 | 12 |
|
Mom's Pumpkin Pie
1 cup brown sugar ` 1 1/2 cup pumpkin
1 1/2 tsp. cinnamon 1 large can evaporated milk
1/2 tsp. nutmeg 2 eggs
1/2 tsp. ginger 2 pie shells
1/2 tsp. allspice
1/2 tsp. cloves
Mix filling till smooth. Cook at 425 degrees 15 min., then lower to
375 for 40 minutes.
|
| 72.18 | I could even make this one! | EARRTH::DREYER | High apple pie in the sky hopes! | Tue Oct 26 1993 13:22 | 1 |
| Boy does that sound good and easy!
|
| 72.19 | no doubt what so ever!!! ;-) | JGODCL::NOORDIJK | NOT 4t but just 4 days to t. | Tue Oct 26 1993 13:42 | 7 |
|
Lola! I don't know about easy but am sure that when my hon makes it
that it *IS* good! ;-)))))))))))))))))))))))))))
Mark ;-)
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| 72.20 | Ambitious or what? :-) | SCOTTC::MARSHALL | Spitfire Drivers Do It Topless | Tue Oct 26 1993 13:46 | 6 |
| Shilah & /Gina,
Yes please, send me your recipes! I'm going to have a big pumpkin, so I'll have
enough to make lots of different things!
Scott
|
| 72.21 | | MEOC02::CASEY | MEO78B::CASEY.. really.. | Sun Mar 27 1994 10:36 | 35 |
|
My Favourite Chocolate Cake
Ingredients:
6 eggs
5 oz (150g) cooking chocolate
1 tablespoon rum or madeira
5 oz (150g) butter
5 oz (150g) icing sugar
4� oz (135g) plain flour, sifted
Chocolate icing and apricot jam
Method:
Separate the eggs.
Melt chocolate in saucepan over low heat with a tablespoon of
boiling water and a tablespoon of rum or madeira.
Cream butter and sugar well, add egg yolks one by one, beating
well, then add chocolate mixture.
Fold in well-beaten egg whites, then fold in the sifted flour.
Bake at 340�F (175�C) in greased 23 cm (9"?) tin for about an
hour.
To serve:
Spread some apricot jam over the cooled cake, then cover with
chocolate icing. Serve with whipped cream.
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| 72.22 | Read thi, if nothing else I've entered tonight...:*) | NETCAD::WOODFORD | TheTimesTheyAreA'Changin' | Mon Nov 21 1994 03:56 | 21 |
|
Well folks, it almost Thanksgiving, so it's the perfect time for mom's
famous 'Turkey Explosion' recipe......
Ingredients:
1 large turkey
2 cups bread stuffing
1/2 cup butter
1 tbsp. salt
2 cups popping corn.
Mix all ingredients but turkey in large bowl, stuff turkey with
mixture, bake at 350 degrees for 3 hours, or until the pop corn blows
the a$$ off the turkey. :*)
Have a wonderfull thanksgiving everyone!
Terrie
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| 72.23 | | SUBPAC::SADIN | generic, PC personal name. | Mon Nov 21 1994 14:14 | 7 |
|
BWWWWWAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAHAHAHAHAHAHA!!!!
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| 72.24 | | RANGER::REITH | | Mon Nov 21 1994 14:43 | 1 |
| Now that's a pop-up timer you can't ignore
|
| 72.25 | Serenity's Eat Your Heart Out Pancho Villa Pot Pie | MKOTS3::STARBRIGHT | Serenity | Wed Jan 17 1996 19:58 | 40 |
|
1 to 1 1/2 pounds boneless pork chops
2 tablespoons olive oil
1 (14 1/2 oz) can ready to serve chicken broth
1 (14 1/2 oz) can Mexican-Style tomatoes, chopped
1 small onion, chopped
1 clove garlic, pressed
1 teaspoon chili powder
1 (15 oz) can black beans, rinsed and drained
1 (15 1/2 oz) can yellow hominy, drained OR 1 cup frozen whole kernel
corn
Seasoned Cornbread topping (recipe follows)
Cut pork into 1 inch pieces. Toss pork in flour and brown in hot oil in
a dutch over over medium heat.
Bring to a boil, reduce heat and simmer for 35 minutes, stirring
occasionally. Add beans and hominy (or corn). Spoon evenly into 4
overproof soup bowls. (The 2 cup size) Top with the seasoned cornbread
topping.
Bake at 425 degrees for 15 minutes. Serve with plain yogurt or sour
cream.
Seasoned Cornbread topping
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 teaspoon baking powder
1/2 teasoon chili powder
1/2 cup buttermilk
1 tablespoon honey (Use Two Brothers honey if you can!)
2 egg whites
Combine first five ingrediants in a bowl and mix well. Combine
buttermilk, honey and egg whites in a different bowl and mix well.
Add the wet ingrediants to the dry ones and stir until it is moistened.
Voila!
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