We received a catalog from Hickory Farms today, and Crash is all
jazzed up about their garden vegetable cheese spread/balls. I have no
idea what type of cheese is used in this stuff (nothing moldy), nor do
I have a clue what kinds of veggies are appropriate for this type of
thing.

Can anyone help? It'll save us a fortune, and it'll stop Crash's
whining. <EG> (Don't tell him I said that)

Carol

Carol "Damsel" Peterson wrote:
> We received a catalog from Hickory Farms today, and Crash is all
> jazzed up about their garden vegetable cheese spread/balls. I have no
> idea what type of cheese is used in this stuff (nothing moldy), nor do
> I have a clue what kinds of veggies are appropriate for this type of
> thing.
>
> Can anyone help? It'll save us a fortune, and it'll stop Crash's
> whining. <EG> (Don't tell him I said that)

Among all the other varietals NYC bagel shops sell garden vegetable
cream cheese, in fact it's also sold in stupidmarkets in containers
from Breakstones, etal. But I prefer to make my own, it's very easy
and of course I like to know what/who's in it. Typically to softened
cream cheese (just let it come to room temperature) I blend in some
grated carrot, minced scallion, minced parsley, and finely diced bell
pepper, can add some grated radish too. Place back in fridge to firm
up. Thats all there is to it. Wanna get fancy schmancy let it firm up
a bit and then form into a ball and roll in chopped nuts, wrap in
plastic and return to fridge to fully harden. Some stupidmarket delis
save cheese scraps (all sorts) and whip em up in a food processor with
milk until it's the consistancy of cream cheese and then proceed as
above, but I would not buy that dreck nor would I ruin perfectly good
cheese to make something like that. I wouldn't ever buy store made
cheese balls either, who knows what mystery it beholds.... nope, my
garden veggie cream cheese works fine.

Sheldon

On 17 Oct 2005 17:28:14 -0700, "Sheldon" > wrote:

> Among all the other varietals NYC bagel shops sell garden vegetable
> cream cheese, in fact it's also sold in stupidmarkets in containers
> from Breakstones, etal. But I prefer to make my own, it's very easy
> and of course I like to know what/who's in it. Typically to softened
> cream cheese (just let it come to room temperature) I blend in some
> grated carrot, minced scallion, minced parsley, and finely diced bell
> pepper, can add some grated radish too. Place back in fridge to firm
> up. Thats all there is to it. Wanna get fancy schmancy let it firm up
> a bit and then form into a ball and roll in chopped nuts, wrap in
> plastic and return to fridge to fully harden. Some stupidmarket delis
> save cheese scraps (all sorts) and whip em up in a food processor with
> milk until it's the consistancy of cream cheese and then proceed as
> above, but I would not buy that dreck nor would I ruin perfectly good
> cheese to make something like that. I wouldn't ever buy store made
> cheese balls either, who knows what mystery it beholds.... nope, my
> garden veggie cream cheese works fine.

Thank you very much, kind sir! That sounds not only easy, but
delicious. I guarantee that we'll serve it on Christmas Eve. And
I'll even take pictures!

Carol

My veggie cream cheese spread has a lot of what Sheldon mentions -
carrot, scallion, parsley, red pepper - but i also use minced
waterchestnut, mushroom, and olives as well as a sprinkle of garlic
powder and white pepper. sometimes paprika to spice it up a little, but
it will turn slightly pink!

if you use paprika, you can roll the cheese ball in mind paprika as
well. very nice for the holidays. especially on a platter that includes
celery and cucumbers to spread it on! also include crackers of course.

my daughter loves this stuff for lunch, rolled up in a tortilla. i bet
it would make good pinwheels for hors d'oeuvres as well.

Jude wrote:
>
> My veggie cream cheese spread has a lot of what Sheldon mentions -
> carrot, scallion, parsley, red pepper - but i also use minced
> waterchestnut, mushroom, and olives as well as a sprinkle of garlic
> powder and white pepper. sometimes paprika to spice it up a little, but
> it will turn slightly pink!
>
> if you use paprika, you can roll the cheese ball in mind paprika as
> well. very nice for the holidays. especially on a platter that includes
> celery and cucumbers to spread it on! also include crackers of course.
>
> my daughter loves this stuff for lunch, rolled up in a tortilla. i bet
> it would make good pinwheels for hors d'oeuvres as well.

Hmmm, paprika and parsley rolled cheese balls... That's a colorful
idea...

Pete C.

Pete C. wrote:
> Jude wrote:
> >
> > My veggie cream cheese spread has a lot of what Sheldon mentions -
> > carrot, scallion, parsley, red pepper - but i also use minced
> > waterchestnut, mushroom, and olives as well as a sprinkle of garlic
> > powder and white pepper. sometimes paprika to spice it up a little, but
> > it will turn slightly pink!
> >
> > if you use paprika, you can roll the cheese ball in mind paprika as
> > well. very nice for the holidays. especially on a platter that includes
> > celery and cucumbers to spread it on! also include crackers of course.
> >
> > my daughter loves this stuff for lunch, rolled up in a tortilla. i bet
> > it would make good pinwheels for hors d'oeuvres as well.
>
> Hmmm, paprika and parsley rolled cheese balls... That's a colorful
> idea...

Yoose getting carried away, next thing you'll have head cheese with
blue balls.

Sheldon

In article >,
"Carol \"Damsel\" Peterson" > wrote:

> We received a catalog from Hickory Farms today, and Crash is all
> jazzed up about their garden vegetable cheese spread/balls. I have no
> idea what type of cheese is used in this stuff (nothing moldy), nor do
> I have a clue what kinds of veggies are appropriate for this type of
> thing.
>
> Can anyone help? It'll save us a fortune, and it'll stop Crash's
> whining. <EG> (Don't tell him I said that)
>
> Carol

E'd & p'd:
Take a look at a package of Knorr dried vegetable soup and see if they
have any recipes for cheese balls. JAT. Also, you *could* fake it with
some cream cheese and some dehydrated "vegetables for soup." Look at the
last one here and sub the dried veggies and seasoning mix (some of it,
to taste) from the Knorr veggie soup if you can't find dried soup
veggies. If you want some of the dried veggies to try it out with and
can't get them locally, I can easily send you some.

Googled on recipe + "vegetable cheese ball" and got some.

http://www.co-opliving.com/cooplivin...005/recipe.htm
CRUNCHY VEGETABLE CHEESE BALL
From Louise Irby of Gretna
Ingredients:

1 cup carrots (shredded)

8 oz. light cream cheese (softened)

1 cup low-fat cheddar cheese (shredded)

1 t onions (minced, instant)

1 cup fresh broccoli (finely chopped)
Directions: Place carrots between paper towels to remove moisture; set
aside. In large bowl, combine cheeses and onion. Stir in carrots and
broccoli. Cover tightly with plastic wrap. Refrigerate 2 hours before
serving. Shape into a ball.



http://www.homebasics.ca/viewrecipe....=5173&search=1
Vegetable Cheese Ball


2 cups
grated mozzarella cheese
500 mL

2 cups
ricotta or pressed cottage cheese
500 mL

1 pkg
Knorr Vegetable, Leek or Asparagus Soup
1 pkg

1/2 cup
finely chopped parsley (or 1 tsp/5 mL paprika)
125 mL


In food processor or with electric mixer, blend mozzarella and ricotta
cheeses until smooth. Add Knorr Soup mix and mix until well blended.
Shape into ball on wax paper or plastic wrap; cover and chill 2-3 hours
or until firm.

Coat ball with parsley or paprika. Serve cut into wedges with crackers.


{ Exported from MasterCook Mac }

Formaggio al Boursini

Recipe By: posted again to r.f.c by Barb Schaller 10-17-05
Serving Size: 6
Preparation Time: 0:15
Categories: Appetizers/Nibblers Dips & Spreads

Amount Measure Ingredient Preparation Method
8 ounces cream cheese
1/4 pound butter softened
2 cloves garlic crushed
1/2 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon dill
1/4 teaspoon marjoram
1/2 teaspoon freshly ground black pepper

Mix together and "age" a day

Madeline

----------
Notes: From: , r.f.c., 1/97
--
http://www.jamlady.eboard.com

On 17 Oct 2005 19:02:59 -0700, "Jude" > wrote:

> My veggie cream cheese spread has a lot of what Sheldon mentions -
> carrot, scallion, parsley, red pepper - but i also use minced
> waterchestnut, mushroom, and olives as well as a sprinkle of garlic
> powder and white pepper. sometimes paprika to spice it up a little, but
> it will turn slightly pink!
>
> if you use paprika, you can roll the cheese ball in mind paprika as
> well. very nice for the holidays. especially on a platter that includes
> celery and cucumbers to spread it on! also include crackers of course.
>
> my daughter loves this stuff for lunch, rolled up in a tortilla. i bet
> it would make good pinwheels for hors d'oeuvres as well.

Thank you! Crash won't eat any of the extra veggies you posted, but
the garlic should be a nice touch.

Carol

On Mon, 17 Oct 2005 22:40:18 -0500, Melba's Jammin'
> wrote:

> { Exported from MasterCook Mac }
>
> Formaggio al Boursini
>
> Recipe By: posted again to r.f.c by Barb Schaller 10-17-05
> Serving Size: 6
> Preparation Time: 0:15
> Categories: Appetizers/Nibblers Dips & Spreads
>
> Amount Measure Ingredient Preparation Method
> 8 ounces cream cheese
> 1/4 pound butter softened
> 2 cloves garlic crushed
> 1/2 teaspoon oregano
> 1/4 teaspoon basil
> 1/4 teaspoon dill
> 1/4 teaspoon marjoram
> 1/2 teaspoon freshly ground black pepper
>
> Mix together and "age" a day
>
> Madeline
>
> ----------
> Notes: From: , r.f.c., 1/97

Lots of great ideas! I'll for sure make this. I loved the jar you
gave me that day that we had lunch. And I liked the contents of said
jar, as well. <G>

Carol

Melba's Jammin' wrote on 17 Oct 2005 in rec.food.cooking

> CRUNCHY VEGETABLE CHEESE BALL
> From Louise Irby of Gretna
>

These recipes all look good, but I'm only trying this one as I've worked in
Gretna.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Carol "Damsel" Peterson wrote:
> On 17 Oct 2005 17:28:14 -0700, "Sheldon" > wrote:
>
> > Among all the other varietals NYC bagel shops sell garden vegetable
> > cream cheese, in fact it's also sold in stupidmarkets in containers
> > from Breakstones, etal. But I prefer to make my own, it's very easy
> > and of course I like to know what/who's in it. Typically to softened
> > cream cheese (just let it come to room temperature) I blend in some
> > grated carrot, minced scallion, minced parsley, and finely diced bell
> > pepper, can add some grated radish too. Place back in fridge to firm
> > up. Thats all there is to it. Wanna get fancy schmancy let it firm up
> > a bit and then form into a ball and roll in chopped nuts, wrap in
> > plastic and return to fridge to fully harden. Some stupidmarket delis
> > save cheese scraps (all sorts) and whip em up in a food processor with
> > milk until it's the consistancy of cream cheese and then proceed as
> > above, but I would not buy that dreck nor would I ruin perfectly good
> > cheese to make something like that. I wouldn't ever buy store made
> > cheese balls either, who knows what mystery it beholds.... nope, my
> > garden veggie cream cheese works fine.
>
> Thank you very much, kind sir! That sounds not only easy, but
> delicious. I guarantee that we'll serve it on Christmas Eve. And
> I'll even take pictures!
>
> Carol

If I make it myself, I do like Sheldon does, mostly ... but I chop the
veggies in my mini-chopper. After the veggies are chopped, I beat them
with my hand mixer into the cream cheese. But we have Bruegger's
Bagels here (supposed to be NY style) and they sell a wonderful veggie
cream cheese, both regular and low-fat, so usually I buy tubs of that.
I find the supermarket vegetable cream cheese not very good, when
compared with Bruegger's. Here's my recipe that I use it in:

Party Torte, by Nancy Dooley

(Can be made and assembled up to two days ahead of serving)

1 lb. cream cheese
2 T. grated onion
1 T. minced garlic
½ tsp. pepper
1 C. sour cream
5 oz. dried beef (chopped fine)
1/4 C. finely diced green peppers
1/4 C. finely diced celery
1/4 C. finely diced scallions
2 T. finely diced radishes
20 crepes, about 6-8" in diameter (Use any recipe you like - I use
BH&G's.)

1 C. pecan halves (optional)
1/4 C. butter (optional)

(The chopped items should be VERY finely chopped. Instead of making the
filling from scratch, I often use Brueggers Garden Veggie Cream
Cheese.)

Mix cream cheese, garlic, veggies, sour cream, and beef. Saute pecans
in butter and drain on paper towel. Layer crepes with cream cheese
mixture, stacking 10 crepes per torte and ending with a crepe. Chill
thoroughly. Cut each crepe into 32 wedges. Garnish the top of each
piece with a rosette of cream cheese (using pastry tip) and top with a
pecan half. Sprinkle with paprika, if desired. (These are fairly
narrow wedges, but perfectly adequate for an appetizer.) Two tortes
make 64 wedges. These are fantastic nibbles and very popular with my
foodie friends.

N.

On 18 Oct 2005 07:43:31 -0700, "Nancy1" >
wrote:

> If I make it myself, I do like Sheldon does, mostly ... but I chop the
> veggies in my mini-chopper. After the veggies are chopped, I beat them
> with my hand mixer into the cream cheese.
>
> Party Torte, by Nancy Dooley
>
> (Can be made and assembled up to two days ahead of serving)
>
> 1 lb. cream cheese
> 2 T. grated onion
> 1 T. minced garlic
> ½ tsp. pepper
> 1 C. sour cream
> 5 oz. dried beef (chopped fine)
> 1/4 C. finely diced green peppers
> 1/4 C. finely diced celery
> 1/4 C. finely diced scallions
> 2 T. finely diced radishes
> 20 crepes, about 6-8" in diameter (Use any recipe you like - I use
> BH&G's.)
>
> 1 C. pecan halves (optional)
> 1/4 C. butter (optional)
>
> (The chopped items should be VERY finely chopped. Instead of making the
> filling from scratch, I often use Brueggers Garden Veggie Cream
> Cheese.)
>
> Mix cream cheese, garlic, veggies, sour cream, and beef. Saute pecans
> in butter and drain on paper towel. Layer crepes with cream cheese
> mixture, stacking 10 crepes per torte and ending with a crepe. Chill
> thoroughly. Cut each crepe into 32 wedges. Garnish the top of each
> piece with a rosette of cream cheese (using pastry tip) and top with a
> pecan half. Sprinkle with paprika, if desired. (These are fairly
> narrow wedges, but perfectly adequate for an appetizer.) Two tortes
> make 64 wedges. These are fantastic nibbles and very popular with my
> foodie friends.

Dried beef! Great idea! We're veering off the garden vegetable thing,
but I'm thinking maybe soft cream cheese, grated cheddar, dried beef,
a shot of Worcestershire (we put it in nearly everything), etc., etc.

We're going to be making at least 2 or 3 spreads. Everyone has such
good ideas and recipes.

Thanks!
Carol

"Carol "Damsel" Peterson" > wrote in message
...
> We received a catalog from Hickory Farms today, and Crash is all
> jazzed up about their garden vegetable cheese spread/balls. I have no
> idea what type of cheese is used in this stuff (nothing moldy), nor do
> I have a clue what kinds of veggies are appropriate for this type of
> thing.
>
> Can anyone help? It'll save us a fortune, and it'll stop Crash's
> whining. <EG> (Don't tell him I said that)
>
> Carol

This might be the ticket: Use the recipe as the base - I'll bet a cheddar can
be easily subbed for the swiss

Dimtiri

FOUR CHEESE SPREAD

1 package (8 oz.) cream cheese, softened
1 cup shredded Swiss cheese (about 4 oz.)
1 cup shredded Fontina or Monterey Jack cheese (about 3 oz.)
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil leaves*
1 Tbsp. finely chopped fresh parsley
1 Tbsp. lemon juice
1 envelope Lipton ® Recipe Secrets ® Vegetable Soup Mix




1. Line 4-cup mold or bowl with waxed paper or dampened cheese cloth; set aside.

2. With food processor or electric mixer, combine all ingredients until smooth.
Pack into prepared mold; cover and chill. To serve, unmold onto serving platter
and remove waxed paper. Garnish, if desired, with additional chopped parsley and
basil. Serve with assorted crackers, bagel chips or cucumber slices.


*Substitution: Use 1-1/2 teaspoons dried basil leaves, crushed.
Makes:3-1/2 cups spread
Preparation Time:10 Minute(s)

On Tue, 18 Oct 2005 15:26:22 GMT, "Dimitri" >
wrote:

> FOUR CHEESE SPREAD

<snip great recipe>

We're really going to have a rough time deciding on the cheese spreads
we'll serve for Christmas Eve. So many delicious-sounding
combinations! I'll post a report shortly before, during, or after our
casual meal.

Thanks everyone!
Carol

"Carol "Damsel" Peterson" > wrote in message
...
snip
> Dried beef! Great idea! We're veering off the garden vegetable thing,
> but I'm thinking maybe soft cream cheese, grated cheddar, dried beef,
> a shot of Worcestershire (we put it in nearly everything), etc., etc.
>
> We're going to be making at least 2 or 3 spreads. Everyone has such
> good ideas and recipes.
>
> Thanks!
> Carol
I think the dried beef and cheddar would fight with each other, maybe not,
although I don't think I would like the mouth feel of grated cheddar in
cream cheese. The dried beef is such a strong and salty taste. Maybe a
smidge of horseradish in the cream cheese with the beef instead of the
Worcestershire, as the sauce and the beef are both salty. But then I'm a
minimalist. I like all the veggie spreads that have been suggested. I
haven't had something like that in years. I think I may do something like
this for the holidays instead of wedges of different cheeses. Green olives
and roasted pecans is good too.
Janet

On Tue, 18 Oct 2005 09:54:32 -0600, "Janet Bostwick"
> wrote:

> I think the dried beef and cheddar would fight with each other, maybe not,
> although I don't think I would like the mouth feel of grated cheddar in
> cream cheese. The dried beef is such a strong and salty taste. Maybe a
> smidge of horseradish in the cream cheese with the beef instead of the
> Worcestershire, as the sauce and the beef are both salty. But then I'm a
> minimalist. I like all the veggie spreads that have been suggested. I
> haven't had something like that in years. I think I may do something like
> this for the holidays instead of wedges of different cheeses. Green olives
> and roasted pecans is good too.
> Janet

I hadn't thought of the salt factor. Dang! I'm gonna print out every
single recipe and Crash and I can pull something together from them
that fits our tastes. Thanks for the salt observation!

Carol

"Carol "Damsel" Peterson" > wrote in message
...
> On Tue, 18 Oct 2005 09:54:32 -0600, "Janet Bostwick"
> > wrote:
>
>> I think the dried beef and cheddar would fight with each other, maybe
>> not,
>> although I don't think I would like the mouth feel of grated cheddar in
>> cream cheese. The dried beef is such a strong and salty taste. Maybe a
>> smidge of horseradish in the cream cheese with the beef instead of the
>> Worcestershire, as the sauce and the beef are both salty. But then I'm a
>> minimalist. I like all the veggie spreads that have been suggested. I
>> haven't had something like that in years. I think I may do something
>> like
>> this for the holidays instead of wedges of different cheeses. Green
>> olives
>> and roasted pecans is good too.
>> Janet
>
> I hadn't thought of the salt factor. Dang! I'm gonna print out every
> single recipe and Crash and I can pull something together from them
> that fits our tastes. Thanks for the salt observation!
>
> Carol

I see you and Crash as Mr. and Mrs. Frankenstein, surrounded by bubbling
vats--sorry, I guess the season got to me. ;o}

Dog3 wrote:
> "Sheldon" > looking for trouble wrote in
> ups.com:
>
> >
> > Carol "Damsel" Peterson wrote:
> >> We received a catalog from Hickory Farms today, and Crash is all
> >> jazzed up about their garden vegetable cheese spread/balls. I have no
> >> idea what type of cheese is used in this stuff (nothing moldy), nor do
> >> I have a clue what kinds of veggies are appropriate for this type of
> >> thing.
> >>
> >> Can anyone help? It'll save us a fortune, and it'll stop Crash's
> >> whining. <EG> (Don't tell him I said that)
> >
> > Among all the other varietals NYC bagel shops sell garden vegetable
> > cream cheese, in fact it's also sold in stupidmarkets in containers
> > from Breakstones, etal. But I prefer to make my own, it's very easy
> > and of course I like to know what/who's in it. Typically to softened
> > cream cheese (just let it come to room temperature) I blend in some
> > grated carrot, minced scallion, minced parsley, and finely diced bell
> > pepper, can add some grated radish too. Place back in fridge to firm
> > up.
>
> Sheldon, we do about the same thing. I'll also do other things with the
> cream cheese besides veggies. I make a 'leftover' spread with diced ham,
> chives and/or scallions and throw some shredded cheddar into the mix. Using
> the imagination using cream cheese. If a spread is needed, I make it a bit
> thinner with cream or whole milk, adding small amounts at a time, until
> the mixture is the right consistency.
>
>The nut rolling is too much trouble.

You're kidding... I thought that's what you lived for! <G>

Sheldon

Oh, Carol has used that return address since last night. I just
didn't notice it. Whatever, I am happy that she has come to her
senses and that the Cabal will not have to assemble and will not have
to punish her. )

On Tue, 18 Oct 2005 15:05:55 -0400, Margaret Suran
> wrote:

> Oh, Carol has used that return address since last night. I just
> didn't notice it. Whatever, I am happy that she has come to her
> senses and that the Cabal will not have to assemble and will not have
> to punish her. )

Et tu, Margaret? ::sigh::

Carol

Carol "Damsel" Peterson wrote:
> On Tue, 18 Oct 2005 15:05:55 -0400, Margaret Suran
> > wrote:
>
>
>>Oh, Carol has used that return address since last night. I just
>>didn't notice it. Whatever, I am happy that she has come to her
>>senses and that the Cabal will not have to assemble and will not have
>>to punish her. )
>
>
> Et tu, Margaret? ::sigh::
>
> Carol

Carol, you really hurt me with your Et tu, Margaret ((

I am no Brute (Brutus), I was in fear for your life. You were in
danger of being demoted from being the Head Trollop. Think of it,
Bubba Vic, who is an 83 year old Grandmother at times, wanting to take
your place as the Head Trollop! Can you imagine something more
obscene? An 83 year old Head Trollop. For once, I feel that my
thoughts and fears were real. As you must have noticed, I am seldom
that sure of myself.

However, all this is academic. You have seen fit to go back to be
Damsel and soon you will stop running around unclothed and don your
Dress again. Then, Happy Days Will Be Here Again!

On Tue, 18 Oct 2005 16:00:47 -0400, Margaret Suran
> wrote:

> Carol, you really hurt me with your Et tu, Margaret ((
>
> I am no Brute (Brutus), I was in fear for your life. You were in
> danger of being demoted from being the Head Trollop. Think of it,
> Bubba Vic, who is an 83 year old Grandmother at times, wanting to take
> your place as the Head Trollop! Can you imagine something more
> obscene? An 83 year old Head Trollop. For once, I feel that my
> thoughts and fears were real. As you must have noticed, I am seldom
> that sure of myself.

I thought he was an 84 year old janitor! But I think that, in Granny
mode, he would make a find head trollop!

> However, all this is academic. You have seen fit to go back to be
> Damsel and soon you will stop running around unclothed and don your
> Dress again. Then, Happy Days Will Be Here Again!

Sometimes I really can't stand Damsel. We'll have to see if she's
ressurected again.

Carol

On 18 Oct 2005 10:41:29 -0700, Sheldon wrote:

>
> Dog3 wrote:
> >The nut rolling is too much trouble.
>
> You're kidding... I thought that's what you lived for! <G>
>
At least he's not a ball breaker.

Margaret Suran wrote:
>
>Oh, Carol has used that return address since last night. I just
>didn't notice it. Whatever, I am happy that she has come to her
>senses and that the Cabal will not have to assemble and will not have
>to punish her. )

But she is naked! This is intolerable! I've been reliably informed
that the Cabal (TINC) strongly opposes public nudity on respectable
trollop family newsgroups. Damsel sans dat Dress is a permanent
public temptation.

ObFood: Naked shrimp. The recipe is from
<http://bangkokcuisine.com/original/bangkok/nakedshrimp.htm>.

Bubba

Naked Shrimp
Makes 2 servings

Ingredients

12 Large Jumbo Shrimp
3 oz. Fresh Lemon Juice
3 oz. Fish Sauce
1 - 3 oz. Chili Hot Sauce(depending on your liking of spice)
2 oz. Fresh Spinach
1 Sliced Kaffir Lime Leaf
8-10 fresh Mint Leaves

Technique

In a hot wok, grill the Shrimp. When almost done add the Lime leaves,
Mint Leaves and Hot Sauce. Next, add the Fish sauce and Lemon juice.
On a serving plate, place the spinach. Place the Shrimp over the
spinach. Garnish and serve.

On 19 Oct 2005 07:24:25 -0700, Victor Sack >
wrote:

> Margaret Suran wrote:
> >
> >Oh, Carol has used that return address since last night. I just
> >didn't notice it. Whatever, I am happy that she has come to her
> >senses and that the Cabal will not have to assemble and will not have
> >to punish her. )
>
> But she is naked! This is intolerable! I've been reliably informed
> that the Cabal (TINC) strongly opposes public nudity on respectable
> trollop family newsgroups. Damsel sans dat Dress is a permanent
> public temptation.

I *told* you I'm wearing underwear! Yes, my tempting qualities are a
curse. Everywhere I go, people point and exclaim, "Look! There's a
real, live fertility goddess!"

Carol

Victor Sack wrote:
> Margaret Suran wrote:
>
>>Oh, Carol has used that return address since last night. I just
>>didn't notice it. Whatever, I am happy that she has come to her
>>senses and that the Cabal will not have to assemble and will not have
>>to punish her. )
>
>
> But she is naked! This is intolerable! I've been reliably informed
> that the Cabal (TINC) strongly opposes public nudity on respectable
> trollop family newsgroups. Damsel sans dat Dress is a permanent
> public temptation.
>
> ObFood: Naked shrimp. The recipe is from
> <http://bangkokcuisine.com/original/bangkok/nakedshrimp.htm>.
>
> Bubba
>
> Naked Shrimp
> Makes 2 servings
>
> Ingredients
>
> 12 Large Jumbo Shrimp
> 3 oz. Fresh Lemon Juice
> 3 oz. Fish Sauce
> 1 - 3 oz. Chili Hot Sauce(depending on your liking of spice)
> 2 oz. Fresh Spinach
> 1 Sliced Kaffir Lime Leaf
> 8-10 fresh Mint Leaves
>
> Technique
>
> In a hot wok, grill the Shrimp. When almost done add the Lime leaves,
> Mint Leaves and Hot Sauce. Next, add the Fish sauce and Lemon juice.
> On a serving plate, place the spinach. Place the Shrimp over the
> spinach. Garnish and serve.
>
This is incredible, Bubba. You, of all people, displaying such crass
discrimination, for all to observe. You, the role model for all on
rfc. O.K., almost all.

On one hand you threaten a naked Damsel with the Cabal (TINC), on the
other hand you have a regiment of huge, naked shrimps traipse all over
the newsgroup and you show great approval for their state of undress.
Now, where is you sense of decency? For shame!

Margaret, who is wiping away tears as she types.

No, no, no. Fertility goddesses have at least 5 kids tagging along
holding onto their skirts. Or was your family from Willendorf?
;-))

maxine in ri

On Wed, 19 Oct 2005 11:24:39 -0400, Margaret Suran
> wrote:

> This is incredible, Bubba. You, of all people, displaying such crass
> discrimination, for all to observe. You, the role model for all on
> rfc. O.K., almost all.
>
> On one hand you threaten a naked Damsel with the Cabal (TINC), on the
> other hand you have a regiment of huge, naked shrimps traipse all over
> the newsgroup and you show great approval for their state of undress.
> Now, where is you sense of decency? For shame!
>
> Margaret, who is wiping away tears as she types.

He's such a whore!

Carol

On 19 Oct 2005 08:58:20 -0700, "maxine in ri" >
wrote:

> No, no, no. Fertility goddesses have at least 5 kids tagging along
> holding onto their skirts. Or was your family from Willendorf?
> ;-))

Skirts? Fertility goddesses are naked! Or at least down to their
underwear. <G>

If I had five kids, I'd check myself into a sanitarium and not come
out until the youngest one was 30.

Carol

de Nuded Damsel wrote:
> On Wed, 19 Oct 2005 11:24:39 -0400, Margaret Suran
> > wrote:
>
>
>>This is incredible, Bubba. You, of all people, displaying such crass
>>discrimination, for all to observe. You, the role model for all on
>>rfc. O.K., almost all.
>>
>>On one hand you threaten a naked Damsel with the Cabal (TINC), on the
>>other hand you have a regiment of huge, naked shrimps traipse all over
>>the newsgroup and you show great approval for their state of undress.
>> Now, where is you sense of decency? For shame!
>>
>>Margaret, who is wiping away tears as she types.
>
>
> He's such a whore!
>
> Carol

Worse than that. A Bigot. I can see that you are crying, too. (
And why shouldn't you, if Bubba Vic prefers shrimps to you. Naked
ones. Aren't you the one who transformed him, magically, into an 83
year old granny? That is how he shows gratitude.



OB food: Strawberry Crisp From The N Y Sunday News, Oct. 16, 2005

Ready to crumble

Strawberry and streusel star in top production

Perfect Baker

By ROSEMARY BLACK

Shoshana Frederick shows off her strawberry crisp.
One of the best desserts on the menu at the new Kitchen and Cocktails
on Orchard St. is the buttery, crunchy strawberry crisp, the creation
of pastry chef Shoshana Frederick. It's got just the right ratio of
topping to fruit, and the flavor of the berries intensifies with the
addition of brown sugar and vanilla extract. Best of all, it's easy to
make - you can prepare the streusel dough in an electric mixer, and it
can be done at least a day ahead. Leftovers? If there are any, treat
yourself to a luxurious breakfast!

Strawberry Crisp

Serves 10

For the streusel:

4-1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon salt
1 pound (4 sticks) unsalted butter, cubed and chilled

For the fruit:

4 pints fresh strawberries, hulled and halved
1 cup brown sugar
1/4 cup cornstarch
2 teaspoons vanilla extract
Pinch of salt

Preheat the oven to 425 degrees.

Prepare the streusel: In an electric mixing bowl on low speed, using
the paddle attachment, beat flour, sugars and salt briefly to combine.
Add the butter, increase the mixer speed and beat. Watch closely, and
as soon as the streusel is light and beginning to come together, stop
beating. The dough should consist of pea-size balls. Don't overmix, or
you'll have clumps. Refrigerate for 15 to 20 minutes.

Prepare the fruit: In a large mixing bowl, stir together the berries,
brown sugar, cornstarch, vanilla extract and salt. Allow to stand for
5 minutes. Spoon the strawberry mixture into a large baking dish or 6
to 10 individual ovenproof dishes. Cover the fruit with large balls of
streusel, mounding streusel crumbs around them.

Bake for 20 to 30 minutes, depending on the size of the dish. Rotate
the dish from the top to the bottom oven shelf halfway through the
baking time. When the top is crisp and the fruit is soft and bubbling,
the dessert is ready.

Points of Perfection

# Chilling the mixing bowl and the beaters for an hour or so before
you prepare the streusel will make a more tender topping.

# Use any combination of berries that you like.

# This dessert is best served warm with vanilla ice cream.

Michael "Dog3" Lonergan wrote:
> "Sheldon" > looking for trouble wrote in
> oups.com:
>
> >
> > Dog3 wrote:
> >>
> >>The nut rolling is too much trouble.
> >
> > You're kidding... I thought that's what you lived for! <G>
> >
> > Sheldon
>
> I'm getting older. The fingers just aren't what they used to be

Hehe, who said anything about fingers. ¦þ

Sheldon

On Wed, 19 Oct 2005 12:46:21 -0400, Margaret Suran
> wrote:

> Worse than that. A Bigot. I can see that you are crying, too. (
> And why shouldn't you, if Bubba Vic prefers shrimps to you. Naked
> ones. Aren't you the one who transformed him, magically, into an 83
> year old granny? That is how he shows gratitude.

Nope, I transformed him into an 83 year old janitor. I think the
granny part was Harry.

Bubba's such a rat-*******! Breaks my heart over and over.

Carol

Victor, I demand that you immediately change your posting name to
Victor "Bubba" Sack

And put on some clothes, for crying out loud. (Is it cold where you
are?)

Damsel's Evil Twin

Carol "Damsel" Peterson wrote on 19 Oct 2005 in rec.food.cooking

> I *told* you I'm wearing underwear! Yes, my tempting qualities are a
> curse. Everywhere I go, people point and exclaim, "Look! There's a
> real, live fertility goddess!"
>
> Carol
>
>

I too am a believer!

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Damsel or her evil twin wrote:
> Skirts? Fertility goddesses are naked! Or
> at least down to their underwear. <G>
>
> If I had five kids, I'd check myself into a
> sanitarium and not come out until the
> youngest one was 30.
>
> Carol


Check out the Minoan Goddesses. They have these lovely tiered skirts.
Good thing you're not devoutly religious. All three of the Middle
Eastern religions require as many kids as possible. My Catholic
co-worker is #9 of 10 in his family....

OB Food: Does anyone here have a reasonably authentic recipe for the
soft pretzels they sell all over NYC? There are too many with too many
variations in the results I got from my websearch.

maxine in ri

On 19 Oct 2005 16:10:57 -0700, "maxine in ri" >
wrote:

> Check out the Minoan Goddesses. They have these lovely tiered skirts.
> Good thing you're not devoutly religious. All three of the Middle
> Eastern religions require as many kids as possible. My Catholic
> co-worker is #9 of 10 in his family....

Never happen. I'm the queen of miscarriages. At least one of them
stuck around long enough to be born, though.

Carol

maxine in ri wrote:

>
> OB Food: Does anyone here have a reasonably authentic recipe for the
> soft pretzels they sell all over NYC? There are too many with too many
> variations in the results I got from my websearch.
>
> maxine in ri
>


Maxine, see whether this is what you want

http://www.serve.com/marbeth/soft_pretzels.html

Carol "Damsel" Peterson > wrote:

> Victor, I demand that you immediately change your posting name to
> Victor "Bubba" Sack

Why would a grandmother do any such weird thing?!

> And put on some clothes, for crying out loud. (Is it cold where you
> are?)

Why would I? I'm always in the sack, am I not?

Harry's Gran

Carol "Damsel" Peterson wrote:
>
> Margaret Suran wrote:
>>
>> I am no Brute (Brutus), I was in fear for your life. You were in
>> danger of being demoted from being the Head Trollop. Think of it,
>> Bubba Vic, who is an 83 year old Grandmother at times, wanting to take
>> your place as the Head Trollop! Can you imagine something more
>> obscene? An 83 year old Head Trollop. For once, I feel that my
>> thoughts and fears were real. As you must have noticed, I am seldom
>> that sure of myself.
>
> I thought he was an 84 year old janitor!

Why can't I be both?! This is blatant sexism and ageism! We
grandmothers can take any career path we want!

> But I think that, in Granny
> mode, he would make a find head trollop!

Of course, I would!

ObDrink: Granny's Apple Pie Martini recipe, from
<http://www.drinksmixer.com/drink7743.html>.

Harry's Gran

Granny's Apple Pie Martini

Scale ingredients to servings
1/2 oz Goldschlager® cinnamon schnapps
1/2 oz Smirnoff® Citrus Twist vodka
3/4 oz sweet and sour mix
1/4 oz DeKuyper® Sour Apple Pucker schnapps

Pour Goldschlager cinnamon schnapps, Smirnoff vodka, sweet
and sour mix and DeKuyper sour apple schnapps into a cocktail
shaker with ice. Shake and strain into a chilled martini
glass rimmed with cinnamon and sugar, and serve.

Margaret Suran wrote:
>
> Victor Sack wrote:
>>
>> Naked Shrimp
>>
> On one hand you threaten a naked Damsel with the Cabal (TINC), on the
> other hand you have a regiment of huge, naked shrimps traipse all over
> the newsgroup and you show great approval for their state of undress.
> Now, where is you sense of decency? For shame!

Are you suggesting that the pitiful helpless shrimps who are unable to
even undress themselves are equal to the one and only Head Trollop,
naked though she might be?! Have you no respect, woman?! Shameless,
simply shameless!

ObFood: Hortobágyi palacsinta (meat crêpes Hortobágy style). The recipe is from
"The Cuisine of Hungary" by George Lang. BTW, this recipe is often enough made
with the sautéed or stewed veal that is then minced.

Bubba

Hortobágyi palacsinta

1 pound lean veal, diced
2 medium-sized onions, chopped fine
1 tsp. salt
1 tablespoon lard
1 and 1/2 cups sour cream
12 pancakes (i.e. palacsinta)
1/4 cup flour
1 tablespoon paprika

1. Sauté veal, onions and salt in lard for 5 minutes
2. Cover and cook for 5 more minutes.
3. Remove most of the juices from the pan and reserve.
4. Add 2 tablespoons sour cream to the veal and simmer for about
30 minutes.
5. Fill pancakes with the cooked veal and roll. Put pancakes on a
serving casserole.
6. Mix remaining sour cream with flour and add reserved pan juices
and the paprika. Bring to a simmer.
7. Strain over pancakes and serve immediately.