On Tue, 4 Apr 2006 19:43:42 +0000 (UTC), (Glitter
Ninja) wrote:

> The recipes on this thread so far are terrific! I've copied down
>almost all of them, except blintzes, which I don't like. I'm sure that
>makes me a Communist or something.

I'll have your share of the blintzes, Darth Stacia!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

writes:
>I challenge every single person who has participated in Those Threads
>to post one recipe, to try to get the newsgroup at least partially
>back on track. Mine's coming right up!


tert's homemade chunky style un-authentic "teriyaki sauce"

all quantities are approximate...

4 T fat (oil, butter, or combination)
2-3 T finely chopped ginger
1-2 T finely chopped garlic
2-4 T soy sauce
1 T lemon juice
1 T sugar
1/2 c water

heat fat in a frying pan on medium heat

add ginger and let it fry for a couple minutes

add garlic and fry for another minute or so

pour in soy sauce and lemon juice and add sugar

add water to get the dilution right ... add more water if you're
going to simmer for a while

at this point I like to put a salmon fillet right into the pan
with the sauce and baste the salmon until it's cooked ... if I'm
feeling lazy I skip the basting and just cover it

On Tue, 4 Apr 2006 20:54:51 +0000 (UTC), tert in seattle
> wrote:

writes:
>>I challenge every single person who has participated in Those Threads
>>to post one recipe, to try to get the newsgroup at least partially
>>back on track. Mine's coming right up!

Shredded Wheat and Eggs (which Serene insists on calling shredded eggs
and wheat)

Per person:

2 of those large shredded-wheat biscuits (we use Barbara's brand,
because they're round, and James likes that they don't leave pointy
edges when you crumble them up)
2 over easy eggs
1 pat butter or margarine
salt & pepper

Crumble up the shredded wheat on a plate. Top with a pat of butter.
Top that with the eggs, salt, and pepper. Mush up the whole thing
with a fork until the pieces of egg white are all pretty small and the
yolk has soaked into the shredded wheat.

I know it's weird, but James used to eat it as a child, and he's
converted me to it. We just had it for breakfast, and it was yummy.

serene

"Damsel in dis Dress" > wrote in message
...
>I challenge every single person who has participated in Those Threads
> to post one recipe, to try to get the newsgroup at least partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol

In spite of the fact this is made with canned and boxed stuff it's really
good. It's always a hit at every pot luck I've ever taken it to.

Ms P


* Exported from MasterCook *

Corn Pudding

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can whole kernel corn -- drained (15oz)
1 can cream style corn (15oz)
1/2 stick butter -- softened
1 egg -- slightly beaten
1/2 cup milk
1 cup sour cream
1 box Jiffy corn muffin mix
1/2 cup shredded cheddar cheese (more like a cup)

Mix first 6 ingredients and add the Jiffy mix. Pour into greased 9X13 and
sprinkle with the cheese. Bake at 350 for 40 to 60 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1907 Calories; 137g Fat (64.8%
calories from fat); 39g Protein; 129g Carbohydrate; 4g Dietary Fiber; 489mg
Cholesterol; 2337mg Sodium. Exchanges: 7 1/2 Grain(Starch); 3 Lean Meat; 1
Non-Fat Milk; 25 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

ms_peacock wrote:
>[snip]
> In spite of the fact this is made with canned and boxed stuff it's really
> good. It's always a hit at every pot luck I've ever taken it to.
>

I like the looks of this and I'm going to try it. Is the Jiffy mix
the sweet type? Do you think a small can of green chiles (the mild
kind) would be too much? Is the pudding consistency fairly firm or
softer/wetter? As I say, I am going to try it so if you don't have
time to answer that's fine. -aem

aem wrote:
> ms_peacock wrote:
> >[snip]
> > In spite of the fact this is made with canned and boxed stuff it's really
> > good. It's always a hit at every pot luck I've ever taken it to.
> >
>
> I like the looks of this and I'm going to try it. Is the Jiffy mix
> the sweet type? Do you think a small can of green chiles (the mild
> kind) would be too much? Is the pudding consistency fairly firm or
> softer/wetter? As I say, I am going to try it so if you don't have
> time to answer that's fine. -aem

I'm pretty sure this is the same recipe that my friend Patty used to
make. It's got a firm consistency, like a pudding-y cornbread, if that
makes sense. Softer than a loaf of cornbread, but still something
that's cut with a knife and served, not spooned out. It's definitely
not a custard-y consistency like quiche or scalloped corn in a water
bath. HTH!

I know Patty used to use green chiles in hers - she's from NM where
they use green chile in everything!! Just drain them well. She also
sometimes added minced red pepper, for color.

On 4 Apr 2006 17:26:54 -0700, "Jude" > wrote:

>I'm pretty sure this is the same recipe that my friend Patty used to
>make. It's got a firm consistency, like a pudding-y cornbread, if that
>makes sense. Softer than a loaf of cornbread, but still something
>that's cut with a knife and served, not spooned out. It's definitely
>not a custard-y consistency like quiche or scalloped corn in a water
>bath. HTH!

Spoonbread!!!!!!!

Christine, who was born and raised in VA, and knows spoonbread.

"aem" > wrote in message
ups.com...
> ms_peacock wrote:
>>[snip]
>> In spite of the fact this is made with canned and boxed stuff it's really
>> good. It's always a hit at every pot luck I've ever taken it to.
>>
>
> I like the looks of this and I'm going to try it. Is the Jiffy mix
> the sweet type? Do you think a small can of green chiles (the mild
> kind) would be too much? Is the pudding consistency fairly firm or
> softer/wetter? As I say, I am going to try it so if you don't have
> time to answer that's fine. -aem
>

I think Jiffy mix is kind of on the sweet side. It's firm but still
somewhat soft. It's not a pudding consistancy though. Green chiles would
be an excellent addition to this!!

Ms P

ms_peacock wrote:
>
> "Damsel in dis Dress" > wrote in message
> ...
> >I challenge every single person who has participated in Those Threads
> > to post one recipe, to try to get the newsgroup at least partially
> > back on track. Mine's coming right up!
> >
> > Peace,
> > Carol
>
> In spite of the fact this is made with canned and boxed stuff it's really
> good. It's always a hit at every pot luck I've ever taken it to.
>
> Ms P
>
> * Exported from MasterCook *
>
> Corn Pudding
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories : Casseroles Vegetables
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 can whole kernel corn -- drained (15oz)
> 1 can cream style corn (15oz)
> 1/2 stick butter -- softened
> 1 egg -- slightly beaten
> 1/2 cup milk
> 1 cup sour cream
> 1 box Jiffy corn muffin mix
> 1/2 cup shredded cheddar cheese (more like a cup)
>
> Mix first 6 ingredients and add the Jiffy mix. Pour into greased 9X13 and
> sprinkle with the cheese. Bake at 350 for 40 to 60 minutes.
>
> - - - - - - - - - - - - - - - - - - -
>
> Per Serving (excluding unknown items): 1907 Calories; 137g Fat (64.8%
> calories from fat); 39g Protein; 129g Carbohydrate; 4g Dietary Fiber; 489mg
> Cholesterol; 2337mg Sodium. Exchanges: 7 1/2 Grain(Starch); 3 Lean Meat; 1
> Non-Fat Milk; 25 1/2 Fat.
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0

Where in Canada do you find Jiffy Corn Muffin Mix? I've looked at
both our grocery stores and had no luck?? I used to get it when we went
to Florida....tia....Sharon

biig wrote:
> >
> Where in Canada do you find Jiffy Corn Muffin Mix? I've looked at
> both our grocery stores and had no luck?? I used to get it when we went
> to Florida....tia....Sharon

You can make your own mix.

>From Cooks.com a recipe for Corn Muffin Mix:
http://www.cooks.com/rec/doc/0,194,1...251206,00.html

CORN BREAD MUFFIN MIX

4 c. unbleached flour
4 c. yellow corn meal
3/4 c. sugar
1/4 c. baking powder
1 c. vegetable shortening

Combine dry ingredients, stirring well. Cut in shortening
with pastry blender or fingers. Store in airtight container
in a cool dry place. Makes 10-12 cups of mix.

TO MAKE MUFFINS:

2 2/3 c. above mix
1 c. milk
1 egg

Beat egg and milk lightly. Stir into mix. Do not beat, it
will lump. Spoon in 12 greased muffin tins about 2/3 full.
Bake at 425 degrees for 15-20 minutes.


-Rusty

Rusty wrote:
> biig wrote:
> > >
> > Where in Canada do you find Jiffy Corn Muffin Mix? I've looked at
> > both our grocery stores and had no luck?? I used to get it when we went
> > to Florida....tia....Sharon
>
> You can make your own mix.
>
> >From Cooks.com a recipe for Corn Muffin Mix:
> http://www.cooks.com/rec/doc/0,194,1...251206,00.html
>
> CORN BREAD MUFFIN MIX
>
> 4 c. unbleached flour
> 4 c. yellow corn meal
> 3/4 c. sugar
> 1/4 c. baking powder
> 1 c. vegetable shortening
>
> Combine dry ingredients, stirring well. Cut in shortening
> with pastry blender or fingers. Store in airtight container
> in a cool dry place. Makes 10-12 cups of mix.
>
> TO MAKE MUFFINS:
>
> 2 2/3 c. above mix
> 1 c. milk
> 1 egg
>
> Beat egg and milk lightly. Stir into mix. Do not beat, it
> will lump. Spoon in 12 greased muffin tins about 2/3 full.
> Bake at 425 degrees for 15-20 minutes.
>
>
> -Rusty

A box of Jiffy Corn Muffin Mix is 8.5-oz. The Nutritional Facts label
says a serving is 1/4 cup (1.5-oz) and there are 6 servings per
container. So there is about 1-1/2 cups of corn muffin mix per 8.5-oz
box.

When a recipe calls for a box of Jiffy Corn Muffin mix, use 1-1/2 cups
of the above corn muffin recipe mix.

http://www.jiffymix.com/
http://www.jiffymix.com/cornnutrition.htm

-Rusty

Yorkshire Curd Cheesecake

Ingredients:
8 oz curds
2 eggs
4 oz sugar
2 oz currants
small knob of butter melted
shortcrust pastry

Method:
Mix the curds with the dried fruit Stir well-beaten eggs in with the sugar
and butter.
Line a 7 or 8 inch dish or plate with pastry.
Put in the curd mixture.

Bake for 20 minutes in a moderate oven or until set.

TO MAKE CURDS

Warm milk to blood heat and add spoonful of rennet or lemon juice. When
curds are formed spoon into a cloth and hang over bowl overnight to allow
the whey to drain out.

Note. The whey can be used for making scones

Rusty wrote:
>
> Rusty wrote:
> > biig wrote:
> > > >
> > > Where in Canada do you find Jiffy Corn Muffin Mix? I've looked at
> > > both our grocery stores and had no luck?? I used to get it when we went
> > > to Florida....tia....Sharon
> >
> > You can make your own mix.
> >
> > >From Cooks.com a recipe for Corn Muffin Mix:
> > http://www.cooks.com/rec/doc/0,194,1...251206,00.html
> >
> > CORN BREAD MUFFIN MIX
> >
> > 4 c. unbleached flour
> > 4 c. yellow corn meal
> > 3/4 c. sugar
> > 1/4 c. baking powder
> > 1 c. vegetable shortening
> >
> > Combine dry ingredients, stirring well. Cut in shortening
> > with pastry blender or fingers. Store in airtight container
> > in a cool dry place. Makes 10-12 cups of mix.
> >
> > TO MAKE MUFFINS:
> >
> > 2 2/3 c. above mix
> > 1 c. milk
> > 1 egg
> >
> > Beat egg and milk lightly. Stir into mix. Do not beat, it
> > will lump. Spoon in 12 greased muffin tins about 2/3 full.
> > Bake at 425 degrees for 15-20 minutes.
> >
> >
> > -Rusty
>
> A box of Jiffy Corn Muffin Mix is 8.5-oz. The Nutritional Facts label
> says a serving is 1/4 cup (1.5-oz) and there are 6 servings per
> container. So there is about 1-1/2 cups of corn muffin mix per 8.5-oz
> box.
>
> When a recipe calls for a box of Jiffy Corn Muffin mix, use 1-1/2 cups
> of the above corn muffin recipe mix.
>
> http://www.jiffymix.com/
> http://www.jiffymix.com/cornnutrition.htm
>
> -Rusty

OOOPS. I posted the question a bit too soon...Thanks.....Sharon

Rusty wrote:
>
> biig wrote:
> > >
> > Where in Canada do you find Jiffy Corn Muffin Mix? I've looked at
> > both our grocery stores and had no luck?? I used to get it when we went
> > to Florida....tia....Sharon
>
> You can make your own mix.
>
> >From Cooks.com a recipe for Corn Muffin Mix:
> http://www.cooks.com/rec/doc/0,194,1...251206,00.html
>
> CORN BREAD MUFFIN MIX
>
> 4 c. unbleached flour
> 4 c. yellow corn meal
> 3/4 c. sugar
> 1/4 c. baking powder
> 1 c. vegetable shortening
>
> Combine dry ingredients, stirring well. Cut in shortening
> with pastry blender or fingers. Store in airtight container
> in a cool dry place. Makes 10-12 cups of mix.
>
> TO MAKE MUFFINS:
>
> 2 2/3 c. above mix
> 1 c. milk
> 1 egg
>
> Beat egg and milk lightly. Stir into mix. Do not beat, it
> will lump. Spoon in 12 greased muffin tins about 2/3 full.
> Bake at 425 degrees for 15-20 minutes.
>
> -Rusty

Thanks Rusty. How would that convert from adding 1 box of Jiffy
mix? Does anyone have a box that could tell me what the measurements
would be?

tia....Sharon

On Tue 04 Apr 2006 03:44:54p, Thus Spake Zarathustra, or was it ms_peacock?

> In spite of the fact this is made with canned and boxed stuff it's really
> good. It's always a hit at every pot luck I've ever taken it to.
>
> Ms P

I love that stuff, and you're right, it always seems to be a hit.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Tue 04 Apr 2006 03:44:54p, Thus Spake Zarathustra, or was it
> ms_peacock?
>
>> In spite of the fact this is made with canned and boxed stuff it's really
>> good. It's always a hit at every pot luck I've ever taken it to.
>>
>> Ms P
>
> I love that stuff, and you're right, it always seems to be a hit.
>
> --
> Wayne Boatwright Õ¿Õ¬
> ________________________________________
>
> Okay, okay, I take it back! UnScrew you!

Since I'm diabetic the only time I ever eat it is when I take it to
potlucks. It just makes way too much to have it hanging around the house!!

Ms P
>

"Damsel in dis Dress" > wrote in message
...
>I challenge every single person who has participated in Those Threads
> to post one recipe, to try to get the newsgroup at least partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol

Geez, I turn my back for a while, and this place explodes. I'll refrain from
any other comments; seems like more than enough has already been said.

I didn't post to (that/those) thread(s) but this isn't quite a recipe,
either. So that seems fair. And it's how I cook.

I started with a little over a half-loaf of bread dough that had been in the
fridge. I had put some parmesan cheese in it, so I figured I might as well
embellish a little more. I chopped up some rehydrated sundried tomatoes and
a spring of rosemary from a plant that I have on the windowsill. Kneaded it
all in and made a round loaf from it.

Would have made a good focaccia-type loaf. Basil and/or garlic would have
been good, too.

We had that bread for sandwiches with some leftover roast leg 'o lamb.

Yum.

Donna

"Damsel in dis Dress" > wrote in
message ...
>I challenge every single person who has participated in Those
>Threads
> to post one recipe, to try to get the newsgroup at least
> partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol

I'm more of a lurker rather than a poster but I just can't ignore
a challenge so here goes. Please remember, I'm not well versed
in posting.


* Exported from MasterCook *

Acapulco Chicken Souffle

Recipe By :Newspaper Clipping
Serving Size : 6 Preparation Time :1:15
Categories : Cooked Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked chicken breast (about 1 1/2#) --
cut in bite size pcs.
3/4 cup shredded Cheddar cheese
3/4 cup shredded Jack cheese
2 tablespoons canned diced mild green chilies
2 tablespoons diced red pimientos (2 ounce jar) --
drained
1 cup undiluted evaporated milk -- divided use
4 tablespoons all-purpose flour
4 eggs -- separated
1/2 teaspoon salt
2 dashes ground black pepper
For Serving green chili salsa

Grease a 12x8x2 inch baking dish with butter or margarine.
Preheat oven to 325°.
Arrange chicken pieces in prepared pan; set aside.
In a large bowl, combine cheeses, green chilies and pimiento.
Sprinkle cheese-chili mixture over chicken, reserving 1/3 cup of
mixture for later use.
Combine 2 tablespoons evaporated milk and flour in a large bowl;
gradually add remaining milk stirring until smooth. Add egg
yolks, salt and pepper; set aside.
Beat egg whites until stiff, but not dry. Gently fold egg whites
into milk mixture. Spread over chicken and cheese mixture,
smoothing the top. Sprinkle reserved 1/3 cup cheese-chili mixture
evenly over top.
Bake in preheated 325° oven for 40 to 45 minutes until puffed and
golden brown. Let stand for 5 minutes before serving.

Serve hot accompanied with green chili salsa.

Cuisine:
"American"
- - - - - - - - - - - - - - -
- - - -

Per Serving (excluding unknown items): 125 Calories; 8g Fat
(58.7% calories from fat); 8g Protein; 4g Carbohydrate; trace
Dietary Fiber; 156mg Cholesterol; 312mg Sodium. Exchanges: 1/2
Grain(Starch); 1 Lean Meat; 1 Fat.

NOTES : Bert and I really liked this. I served Pace Salsa with
it.
Use squeaky-clean bowls and beaters for whipping eggs to their
fullest height. Do not over-beat egg whites. If you beat the
egg whites until they are stiff but still glossy, they'll fold
easily into your souffle mixture.

This is easy to assemble, and has incredible staying power. Once
it puffs up on baking, you can serve it buffet-style without
worry that your souffle will cave in before everyone has been
served.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Beef Cannelloni

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Ground Ham & Bacon
Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
2 cloves garlic -- minced
1 cup ham chunk
1/2 pound ground beef
6 ounces baby spinach -- cooked & squeezed dry
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano -- crushed
salt and pepper -- to taste
2 beaten eggs
CHEESE SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
1 cup shredded provolone or mozzarella cheese
OTHER:
9 sheets fresh lasagna pasta (Trader Joe's)
1 jar meatless spaghetti sauce -- (32 oz.)

For filling: Cook spinach in 5 quart dutch oven until wilted.
Remove to paper towel and squeeze dry. Chop in food processor.
Process ham cubes. Combine ham and spinach and continue to
process until spinach is chopped fine. Place in large bowl.
Cook onion in 1 tablespoon oil until limp. Add garlic and cook 1
minute. Process onion and garlic and add to ham & spinach. Cook
ground beef until meat is brown; Process meat and add to bowl.
Add Parmesan cheese and mix well. Stir in eggs. Set aside.

For cheese sauce: Melt butter in a medium saucepan. Stir in flour
and dash of pepper. Add milk all at once. Cook and stir over
medium heat until mixture is thickened. Stir in cheese until
melted. Set aside.

To assemble: Place about 1 cup spaghetti sauce in bottom of
green pyrex pan. Fill lasagna noodles and place on top of
spaghetti sauce. Pour cheese sauce over the top. Make stripes
diagonally across the filled pasta.

Bake, covered, in a 375 degree oven for 30-40 minutes or until
canelloni are heated through. Makes 6 servings. A good meal
anytime.


- - - - - - - - - - - - - - -
- - - -

Per Serving (excluding unknown items): 449 Calories; 40g Fat
(79.0% calories from fat); 12g Protein; 11g Carbohydrate; 1g
Dietary Fiber; 128mg Cholesterol; 303mg Sodium. Exchanges: 1/2
Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk;
7 Fat.

NOTES : This is my own recipe that I made up and we loved it.

On Wed, 05 Apr 2006 14:41:17 GMT, "Audrey" >
wrote:

>I'm more of a lurker rather than a poster but I just can't ignore
>a challenge so here goes. Please remember, I'm not well versed
>in posting.

Hi Audrey! Welcome to the wonderful world of posting! And I
definitely think you should continue. Those look like good recipes.

I'm going to have a tough time getting around to all of those that
have been posted. Almost all look like something that Crash and I
would like. There's one that's just for him and a couple that are
just for me. But many, many look like good "family" dishes.

Thanks to everyone who has and who will be meeting the challenge!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

"Damsel in dis Dress" > wrote in
message ...
>I challenge every single person who has participated in Those
>Threads
> to post one recipe, to try to get the newsgroup at least
> partially
> back on track. Mine's coming right up!
>
> Peace,
> Carol

I'm an always lurker, seldom poster but I just can't resist a
challenge so following are two recipes that my DH and I enjoy.


* Exported from MasterCook *

Acapulco Chicken Soufflé

Recipe By :Newspaper Clipping
Serving Size : 6 Preparation Time :1:15
Categories : Cooked Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cooked chicken breast (about 1 1/2#) --
cut in bite size pcs.
3/4 cup shredded Cheddar cheese
3/4 cup shredded Jack cheese
2 tablespoons canned diced mild green chilies
2 tablespoons diced red pimientos (2 ounce jar) --
drained
1 cup undiluted evaporated milk -- divided use
4 tablespoons all-purpose flour
4 eggs -- separated
1/2 teaspoon salt
2 dashes ground black pepper
For Serving green chili salsa

Grease a 12x8x2 inch baking dish with butter or margarine.
Preheat oven to 325°.
Arrange chicken pieces in prepared pan; set aside.
In a large bowl, combine cheeses, green chilies and pimiento.
Sprinkle cheese-chili mixture over chicken, reserving 1/3 cup of
mixture for later use.
Combine 2 tablespoons evaporated milk and flour in a large bowl;
gradually add remaining milk stirring until smooth. Add egg
yolks, salt and pepper; set aside.
Beat egg whites until stiff, but not dry. Gently fold egg whites
into milk mixture. Spread over chicken and cheese mixture,
smoothing the top. Sprinkle reserved 1/3 cup cheese-chili mixture
evenly over top.
Bake in preheated 325° oven for 40 to 45 minutes until puffed and
golden brown. Let stand for 5 minutes before serving.

Serve hot accompanied with green chili salsa.

Cuisine:
"American"
- - - - - - - - - - - - - - -
- - - -

Per Serving (excluding unknown items): 125 Calories; 8g Fat
(58.7% calories from fat); 8g Protein; 4g Carbohydrate; trace
Dietary Fiber; 156mg Cholesterol; 312mg Sodium. Exchanges: 1/2
Grain(Starch); 1 Lean Meat; 1 Fat.

NOTES : Bert and I really liked this. I sized the recipe to 3
and put it in my 1 quart square corning casserole. I served Pace
Salsa with it.
Use squeaky-clean bowls and beaters for whipping eggs to their
fullest height. Do not over-beat egg whites. If you beat the
egg whites until they are stiff but still glossy, they'll fold
easily into your soufflé mixture.

This is easy to assemble, and has incredible staying power. Once
it puffs up on baking, you can serve it buffet-style without
worry that your soufflé will cave in before everyone has been
served.


* Exported from MasterCook *

Beef Cannelloni

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef, Ground Ham & Bacon
Italian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- chopped
2 cloves garlic -- minced
1 cup ham chunk
1/2 pound ground beef
6 ounces baby spinach -- cooked & squeezed dry
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano -- crushed
salt and pepper -- to taste
2 beaten eggs
CHEESE SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup milk
1 cup heavy cream
1 cup shredded provolone or mozzarella cheese
OTHER:
9 sheets fresh lasagna pasta (Trader Joe's)
1 jar meatless spaghetti sauce -- (32 oz.)

For filling: Cook spinach in 5 quart Dutch oven until wilted.
Remove to paper towel and squeeze dry. Chop in food processor.
Process ham cubes. Combine ham and spinach and continue to
process until spinach is chopped fine. Place in large bowl.
Cook onion in 1 tablespoon oil until limp. Add garlic and cook 1
minute. Process onion and garlic and add to ham & spinach. Cook
ground beef until meat is brown; Process meat and add to bowl.
Add Parmesan cheese and mix well. Stir in eggs. Set aside.

For cheese sauce: Melt butter in a medium saucepan. Stir in flour
and dash of pepper. Add milk all at once. Cook and stir over
medium heat until mixture is thickened. Stir in cheese until
melted. Set aside.

To assemble: Place about 1 cup spaghetti sauce in bottom of
green Pyrex pan. Fill lasagna noodles and place on top of
spaghetti sauce. Pour cheese sauce over the top. Make stripes
diagonally across the filled pasta.

Bake, covered, in a 375 degree oven for 30-40 minutes or until
cannelloni are heated through. Makes 6 servings. A good meal
anytime.


- - - - - - - - - - - - - - -
- - - -

Per Serving (excluding unknown items): 449 Calories; 40g Fat
(79.0% calories from fat); 12g Protein; 11g Carbohydrate; 1g
Dietary Fiber; 128mg Cholesterol; 303mg Sodium. Exchanges: 1/2
Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk;
7 Fat.

NOTES : This is my own recipe that I made up and we loved it. I
put it together in my green pan and that worked just right. I
think next time I'd only put 8 cannelloni in the pan though
because I think it would be easier to tell where the tubes were
when getting ready to serve.

This is the second time I've tried to send this so hopefully it
will work this time!

Audrey

In article > ,
"Audrey" > wrote:

> "Damsel in dis Dress" > wrote in
> message ...
> >I challenge every single person who has participated in Those
> >Threads to post one recipe, to try to get the newsgroup at least
> > partially back on track. Mine's coming right up!
> >
> > Peace,
> > Carol

OK, I haven't really participated in "those threads" but here is a
favorite of ours. Because you par-cook the potatoes on the stove it's
actually possible to have these on a weeknight.

Scalloped Potatoes

Cooks Illustrated March, 2003

2 tablespoons unsalted butter
1 medium onion, minced (about 1 cup)
2 medium garlic cloves, minced
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced 1/8
inch thick
1 cup canned low-sodium chicken broth
1 cup heavy cream
2 bay leaves
1 cup shredded cheddar cheese

1. Adjust oven rack to middle position; heat oven to 425 degrees.

2. Melt butter in large Dutch oven over medium-high heat until foaming
subsides. Add onion and cook, stirring occasionally, until soft and
lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper;
cook until fragrant, about 30 seconds. Add potatoes, chicken broth,
cream, and bay leaves and bring to simmer. Cover, reduce heat to
medium-low, and simmer until potatoes are almost tender (paring knife
can be slipped into and out of potato slice with some resistance), about
10 minutes. Discard bay leaves.

3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart
gratin dish); sprinkle evenly with cheese. Bake until cream is bubbling
around edges and top is golden brown, about 15 minutes. Cool 10 minutes
before serving.


enjoy
marcella

In article >,
Damsel in dis Dress > wrote:

> I challenge every single person who has participated in Those Threads
> to post one recipe, to try to get the newsgroup at least partially
> back on track. Mine's coming right up!


I have had a hankering for this stuff for a few weeks, and tonight was
the night. I understand that this is used to get rid of leftovers. We
had hamburgers for lunch, and there were sliced tomatoes and onions
left. There was about one small tomato, which I diced, and I took one
small slice of onion and chopped it pretty fine. These aren't listed
below but went in after the cornstarch and before the egg. There was
lettuce left over also, and with 20/20 hindsight, I would have added
some of that, finely chopped, at the end.

HOT AND SOUR SOUP
=================

oil
6 mushrooms, cut up
2 cans beef broth (14oz)
1 can of water
8 oz tofu
1 can sliced bamboo shoots (5 oz net)
2 T soy sauce
2 T rice vinegar
1 t dark roasted sesame oil
1 t white ground pepper
2 T cornstarch in 6 T water
1 juliened carrot (or shred)
2 eggs, beaten
2 green onions, cut into rings


Put a little oil in your pan and saute mushrooms. Add beef broth and
water and cook over low heat while you prep other ingredients. Cut tofu
into sticks, about 1/4 inch thick and of a good length to fit on the
spoons you plan to use. Cut up the bamboo shoots. Big pieces should be
cut lengthwise into thirds, smaller in two and little ones go in as is.
Put the tofu and bamboo shoots in the soup and turn up the heat. Put
soy sauce, vinegar, sesame oil and pepper in a little bowl and mix. Put
cornstarch in little bowl with water. Put eggs in another little bowl.
Lastly, put onions in another bowl.

When soup comes to a boil, add first little bowl. Stir and taste for
seasoning. Add soy sauce, vinegar, pepper or salt as necessary. When
it comes to a boil again, stir cornstarch and water in the little bowl
thoroughly and slowly add to soup while stirring constantly until it
comes to a boil again. Let boil for a minute to thicken. Add carrot
and let come to a boil again. Stir soup in a circular motion while
boiling and slowly add eggs. They will shred.

You can add the green onion here or serve at the table to be added to
personal preference. I like it at the table, since it doesn't get soggy
and cooked by the third bowl.

Frankly, this isn't very "hot". My wife doesn't like spicy foods. If
everybody eating this likes spicy food, then add chili oil, chili paste
or hot pepper sauce with the first little bowl. My son and I added hot
pepper sauce (Tapatio) at the table.

--
Dan Abel

Petaluma, California, USA

Dan wrote:

> HOT AND SOUR SOUP
> =================
>
> oil
> 6 mushrooms, cut up
> 2 cans beef broth (14oz)
> 1 can of water
> 8 oz tofu
> 1 can sliced bamboo shoots (5 oz net)
> 2 T soy sauce
> 2 T rice vinegar
> 1 t dark roasted sesame oil
> 1 t white ground pepper
> 2 T cornstarch in 6 T water
> 1 juliened carrot (or shred)
> 2 eggs, beaten
> 2 green onions, cut into rings
>
>
> Put a little oil in your pan and saute mushrooms. Add beef broth and
> water and cook over low heat while you prep other ingredients. Cut tofu
> into sticks, about 1/4 inch thick and of a good length to fit on the
> spoons you plan to use. Cut up the bamboo shoots. Big pieces should be
> cut lengthwise into thirds, smaller in two and little ones go in as is.
> Put the tofu and bamboo shoots in the soup and turn up the heat. Put
> soy sauce, vinegar, sesame oil and pepper in a little bowl and mix. Put
> cornstarch in little bowl with water. Put eggs in another little bowl.
> Lastly, put onions in another bowl.
>
> When soup comes to a boil, add first little bowl. Stir and taste for
> seasoning. Add soy sauce, vinegar, pepper or salt as necessary. When
> it comes to a boil again, stir cornstarch and water in the little bowl
> thoroughly and slowly add to soup while stirring constantly until it
> comes to a boil again. Let boil for a minute to thicken. Add carrot
> and let come to a boil again. Stir soup in a circular motion while
> boiling and slowly add eggs. They will shred.
>
> You can add the green onion here or serve at the table to be added to
> personal preference. I like it at the table, since it doesn't get soggy
> and cooked by the third bowl.


Hm....I don't have any tofu, but I *do* have a sirloin steak to use up. The
substitution is obvious! :-)

I'll also add some halved-and-strained grape tomatoes and garlic (since I
need to use those up too). Maybe some noodles, depending on what the soup
looks like before I add the cornstarch slurry. OH! This would be a good
occasion to see how potent those Penzey's Szechuan peppercorns are; I'll
figure some way to incorporate them.

Bob

On 7 Apr 2006 00:10:02 -0500, "Bob Terwilliger"
> wrote:

>OH! This would be a good
>occasion to see how potent those Penzey's Szechuan peppercorns are; I'll
>figure some way to incorporate them.

Let me know how those are. I am stopping by the new southern Cal
Penzeys next week..and I might want some of those...

Christine

> Damsel in dis Dress > wrote:
>
>> I challenge every single person who has participated in Those Threads
>> to post one recipe, to try to get the newsgroup at least partially
>> back on track. Mine's coming right up!
>
>
Ok, I got told off for posting recipes so I do it mainly on
alt.cooking.chien but since we've been asked here's a favorite I'm going
to make soon.

-= Exported from BigOven =-

Won Ton Soup

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Soups

-= Ingredients =-
-MM BY HELEN PEAGRAM-
1/2 pk Wonton wrappers
-OR-
-DOUGH-
1 tablespoon Soy sauce
2 cups Sifted enriched flour
1/2 teaspoon Salt
1 teaspoon Salt
1/4 teaspoon Pepper
1 large Egg
-SOUP-
1/3 cup Water
6 cups Chicken stock
-FILLING-
2 tablespoons Chopped green onions
1 pound Finely ground cooked pork
2 tablespoons Soy sauce
1 Egg ; beaten

-= Instructions =-
Dough: Mix and sift flour and salt into mixing bowl. Beat egg slightly
and stir into flour. Add water, a little at a time, mixing until dough is
smooth and right for rolling. Turn out on lightly floured board and knead
until smooth, turning and folding over a fewtimes. Cover and let stand 15
to 10 minutes. Roll out paper thin and cut into 3 inch squares.
Filling: Mix pork and remaining ingredients smoothly together. Place 1
teaspoon of mixture in center of each square. Fold squares in half
diagonally to form triangles and press edges together with a fork. Drop
filled won tons a few at a time into 1 quart boiling salted water and
cook until theyfloat to the surface, about 15 minutes. Remove with
slotted spoon and drain. Soup: Heat stock. Place filled cooked won tons
in bowls. Sprinkle with green onions. Season eachbowl with a little soy
sauce. Pour on hot stock. Variations: Cooked ground beef or shrimp may
be substituted for pork on won ton filling. Finelychopped celery (1/2 cup
and 1 cup tightly packed spinach may be added to chicken stock, in
whichcase cook 1 minute when heating the stock before serving. Recipe
from: Mary Margaret McBride Encyclopedia of Cooking, Published by
Homemakers ResearchInstitute Evanston, Illinois No, it's not mine, but
I thought you would like it! Mom.


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

On Sun, 9 Apr 2006 02:58:35 -0400, "CHI-MUM"
> wrote:

>Ok, I got told off for posting recipes so I do it mainly on
>alt.cooking.chien but since we've been asked here's a favorite I'm going
>to make soon

Yeah, I remember that. Go ahead and post recipes. Beats a lot of
stuff that's going on here. Good to see you!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress wrote:
> On Sun, 9 Apr 2006 02:58:35 -0400, "CHI-MUM"
> > wrote:
>
>> Ok, I got told off for posting recipes so I do it mainly on
>> alt.cooking.chien but since we've been asked here's a favorite I'm going
>> to make soon
>
> Yeah, I remember that. Go ahead and post recipes. Beats a lot of
> stuff that's going on here. Good to see you!

I recall the complaint was about just using this newsgroup as a personal
filing cabinet and just posting hundreds of unrequested recipes in short
succession. It was as annoying as "a lot of stuff that's going on here"
IMO. There probably are better places to post if what you're looking for
is an archived record of your own recipes?
Goomba

On Sun, 09 Apr 2006 12:43:01 -0400, Goomba38 >
wrote:

>Damsel in dis Dress wrote:
>> On Sun, 9 Apr 2006 02:58:35 -0400, "CHI-MUM"
>> > wrote:
>>
>>> Ok, I got told off for posting recipes so I do it mainly on
>>> alt.cooking.chien but since we've been asked here's a favorite I'm going
>>> to make soon
>>
>> Yeah, I remember that. Go ahead and post recipes. Beats a lot of
>> stuff that's going on here. Good to see you!
>
>I recall the complaint was about just using this newsgroup as a personal
>filing cabinet and just posting hundreds of unrequested recipes in short
>succession. It was as annoying as "a lot of stuff that's going on here"
>IMO. There probably are better places to post if what you're looking for
>is an archived record of your own recipes?

I meant at the level she's posting at now. She shouldn't be scared to
post a recipe every now and then.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

"Damsel in dis Dress" > wrote in message
...
> On Sun, 9 Apr 2006 02:58:35 -0400, "CHI-MUM"
> > wrote:
>
>>Ok, I got told off for posting recipes so I do it mainly on
>>alt.cooking.chien but since we've been asked here's a favorite I'm going
>>to make soon
>
> Yeah, I remember that. Go ahead and post recipes. Beats a lot of
> stuff that's going on here. Good to see you!
>
> Carol
> --

dog? Don't get it.
Dee Dee