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

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!
>
> Peace,
> Carol

http://photos1.blogger.com/blogger/4...0/blintzes.jpg

Buttermilk-Apple Blintzes:

(makes about 15 blintzes)

1.5 cups flour
1.5 cups buttermilk
4 large eggs
3 Tb melted unsalted butter
3 tsp sugar
1/8 tsp salt

Whisk together the ingredients in a large bowl, and let sit for a half
hour, covered with plastic wrap.

Meanwhile, make the filling.

2 Tb butter
4 tart apples, peeled, cored, and sliced thinly
1/3 cup brown sugar
1 Tb lemon juice
1 tsp cinnamon
1/2 tsp vanilla

Melt the butter in a medium sized skillet over low heat. Meanwhile, toss
the sliced apples with the remaining ingredients. Raise the temperature
of the skillet to medium-low and cook the apples until tender, stirring
often (10 minutes or so).

To cook the crepes for the blintzes, heat a nonstick or seasoned cast
iron pan with a flat bottom over medium heat, and melt a small amount
(1/2 Tb or less) butter in it, turning the pan so that it is coated with
the fat. Pour about 1/4 of a cup of batter into the pan at a time,
tilting the pan to make crepes about 6" in diameter. Cook each until it
is golden brown on the bottom, and the batter on top is set and dry ,
and place between sheets of waxed paper. You can make the crepes ahead
of time and refrigerate (short term) or freeze (long term) until you
want to fill and fry them.

http://photos1.blogger.com/blogger/4...irections1.jpg

Fill the blintzes as illustrated above - Place a few Tb of filling along
the bottom of a crepe, fold the sides and then the bottom in, and roll
up. Fry seam side down, in a medium skillet with 2 Tb of butter and 1 Tb
oil over medium heat until lightly browned on both sides.

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman wrote:
>I always wonder when someone brings up a point about Bush, and you
> then bring up something that Clinton did, are you saying they are both
> wrong? Because that's all it points out to me, places where they both
> messed up. It doesn't negate the fact that Bush did wrong; was that
> your intention?
>
> That type of argument is like
>
> "Bob shot someone"
>
> "Yeah, but don't you remember when Don hit that guy with a bat?"
>

On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett
> wrote:

>http://photos1.blogger.com/blogger/4...0/blintzes.jpg
>
>Buttermilk-Apple Blintzes:

Cool! I've never seen a blintz before. They look wonderful. Great
presentation, too. Now I'm hungry, dammit! <G>

Peace,
Carol

Damsel in dis Dress wrote:
> On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett
> > wrote:
>
>
>>http://photos1.blogger.com/blogger/4...0/blintzes.jpg
>>
>>Buttermilk-Apple Blintzes:
>
>
> Cool! I've never seen a blintz before. They look wonderful. Great
> presentation, too. Now I'm hungry, dammit! <G>
>
> Peace,
> Carol

you can fill them with other fruits, or with cheese, too.

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman wrote:
>I always wonder when someone brings up a point about Bush, and you
> then bring up something that Clinton did, are you saying they are both
> wrong? Because that's all it points out to me, places where they both
> messed up. It doesn't negate the fact that Bush did wrong; was that
> your intention?
>
> That type of argument is like
>
> "Bob shot someone"
>
> "Yeah, but don't you remember when Don hit that guy with a bat?"
>

On Tue, 04 Apr 2006 00:32:11 -0500, Damsel in dis Dress
> wrote:

>On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett
> wrote:
>
>>http://photos1.blogger.com/blogger/4...0/blintzes.jpg
>>
>>Buttermilk-Apple Blintzes:
>
>Cool! I've never seen a blintz before. They look wonderful. Great
>presentation, too. Now I'm hungry, dammit! <G>

Oh My GOD! The woman has never had a blintz! This is unbelievably
tragic. There should be a telethon!!

serene, aghast

>>
>>Cool! I've never seen a blintz before. They look wonderful. Great
>>presentation, too. Now I'm hungry, dammit! <G>
>
>
> Oh My GOD! The woman has never had a blintz! This is unbelievably
> tragic. There should be a telethon!!
>
> serene, aghast

Hey, that was my first time, too!

On Tue, 04 Apr 2006 09:03:43 +0200, jake >
wrote:

>> Oh My GOD! The woman has never had a blintz! This is unbelievably
>> tragic. There should be a telethon!!
>>
>> serene, aghast
>
>Hey, that was my first time, too!

Blintz virgins, unite!

Carol

On Mon, 03 Apr 2006 22:50:20 -0700, Serene >
wrote:

>On Tue, 04 Apr 2006 00:32:11 -0500, Damsel in dis Dress
> wrote:
>
>>On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett
> wrote:
>>
>>>http://photos1.blogger.com/blogger/4...0/blintzes.jpg
>>>
>>>Buttermilk-Apple Blintzes:
>>
>>Cool! I've never seen a blintz before. They look wonderful. Great
>>presentation, too. Now I'm hungry, dammit! <G>
>
>Oh My GOD! The woman has never had a blintz! This is unbelievably
>tragic. There should be a telethon!!
>
>serene, aghast

I've lead a very sheltered life. Let me know when you get this
telethon thing up and running.

Carol

Damsel in dis Dress wrote:
> On Mon, 03 Apr 2006 22:50:20 -0700, Serene >
> wrote:
>
> >On Tue, 04 Apr 2006 00:32:11 -0500, Damsel in dis Dress
> > wrote:
> >
> >>On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett
> > wrote:
> >>
> >>>http://photos1.blogger.com/blogger/4...0/blintzes.jpg
> >>>
> >>>Buttermilk-Apple Blintzes:
> >>
> >>Cool! I've never seen a blintz before. They look wonderful. Great
> >>presentation, too. Now I'm hungry, dammit! <G>
> >
> >Oh My GOD! The woman has never had a blintz! This is unbelievably
> >tragic. There should be a telethon!!
> >
> >serene, aghast
>
> I've lead a very sheltered life. Let me know when you get this
> telethon thing up and running.

*nodnod*

Not everyone had the good luck of growing up on the east coast (of the
US) with a half-jewish, half-italian momma. Food was and is her mode
of communication.

serene (mmmmm, my aunt Sandy's blintzes. I can taste them now!)

Damsel in dis Dress wrote:
> On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett
> > wrote:
>
>
>>http://photos1.blogger.com/blogger/4...0/blintzes.jpg
>>
>>Buttermilk-Apple Blintzes:
>
>
> Cool! I've never seen a blintz before. They look wonderful. Great
> presentation, too. Now I'm hungry, dammit! <G>
>
> Peace,
> Carol

But where is the sour cream? They really look delicious and I cannot
blame Carol for wanting them,

Margaret Suran wrote:
>
>
> Damsel in dis Dress wrote:
>
>> On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett
>> > wrote:
>>
>>
>>> http://photos1.blogger.com/blogger/4...0/blintzes.jpg
>>>
>>> Buttermilk-Apple Blintzes:
>>
>>
>>
>> Cool! I've never seen a blintz before. They look wonderful. Great
>> presentation, too. Now I'm hungry, dammit! <G>
>>
>> Peace,
>> Carol
>
>
> But where is the sour cream? They really look delicious and I cannot
> blame Carol for wanting them,

the sour cream was not on the plate yet

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman wrote:
>I always wonder when someone brings up a point about Bush, and you
> then bring up something that Clinton did, are you saying they are both
> wrong? Because that's all it points out to me, places where they both
> messed up. It doesn't negate the fact that Bush did wrong; was that
> your intention?
>
> That type of argument is like
>
> "Bob shot someone"
>
> "Yeah, but don't you remember when Don hit that guy with a bat?"
>

sarah bennett wrote:
> Margaret Suran wrote:
>
>>
>>
>> Damsel in dis Dress wrote:
>>
>>> On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett
>>> > wrote:
>>>
>>>
>>>> http://photos1.blogger.com/blogger/4...0/blintzes.jpg
>>>>
>>>> Buttermilk-Apple Blintzes:
>>>
>>>
>>>
>>>
>>> Cool! I've never seen a blintz before. They look wonderful. Great
>>> presentation, too. Now I'm hungry, dammit! <G>
>>>
>>> Peace,
>>> Carol
>>
>>
>>
>> But where is the sour cream? They really look delicious and I cannot
>> blame Carol for wanting them,
>
>
> the sour cream was not on the plate yet
>
Forget about someone trying to steal your blintzes picture, I have
been going after the blintzes themselves all morning. I MUST find a
way to pry them off the screen. )

Damsel in dis Dress > wrote:

> I've never seen a blintz before.

Eh? You've never see a crêpe, a simple thin pancake often rolled or
formed into an envelope-like shape around some kind of filling ? I'm
flabbergasted!

Bubba
who is planning to make some meat-filled blinchiki (same thing) tomorrow

On Tue, 4 Apr 2006 23:52:47 +0200, (Victor Sack)
wrote:

>Damsel in dis Dress > wrote:
>
>> I've never seen a blintz before.
>
>Eh? You've never see a crêpe, a simple thin pancake often rolled or
>formed into an envelope-like shape around some kind of filling ?

Never one that was called a blintz!

>I'm flabbergasted!

I thought you were Russian.

>Bubba
>who is planning to make some meat-filled blinchiki (same thing) tomorrow

I'm terrified of trying to make crepes or anything like them. I
probably would have tried blintzes, but now I'm scared. *******.

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 Tue, 4 Apr 2006 23:52:47 +0200, (Victor Sack)
> wrote:
>
>
>>Damsel in dis Dress > wrote:
>>
>>
>>>I've never seen a blintz before.
>>
>>Eh? You've never see a crêpe, a simple thin pancake often rolled or
>>formed into an envelope-like shape around some kind of filling ?
>
>
> Never one that was called a blintz!
>
>
>>I'm flabbergasted!
>
>
> I thought you were Russian.
>
>
>>Bubba
>>who is planning to make some meat-filled blinchiki (same thing) tomorrow
>
>
> I'm terrified of trying to make crepes or anything like them. I
> probably would have tried blintzes, but now I'm scared. *******.
>
> Carol

Bubba, please, stop scaring my friends. Go and make your blinchiki.
Thank you. Sounds like little chickens, doesn't it?

Damsel in dis Dress > wrote:

> (Victor Sack) wrote:
>
> >Damsel in dis Dress > wrote:
> >
> >> I've never seen a blintz before.
> >
> >Eh? You've never see a crêpe, a simple thin pancake often rolled or
> >formed into an envelope-like shape around some kind of filling ?
>
> Never one that was called a blintz!

Go ahead and call the next crêpe you see a blintz and dare it to say
anything to the contrary!

> >I'm flabbergasted!
>
> I thought you were Russian.

I can be anything I damn well want... flummoxed, Greek, gobsmacked,
Bosnian, dumbfounded, Elbonian... you name it! Today I'm Italian.

Nel mezzo del cammin di nostra vita
mi ritrovai per una newsgroup oscura
ché la diritta via era smarrita....

> >Bubba
> >who is planning to make some meat-filled blinchiki (same thing) tomorrow
>
> I'm terrified of trying to make crepes or anything like them. I
> probably would have tried blintzes, but now I'm scared. *******.

You are cute when you are scared.

Here are some blinchiki (blintzes, crêpes, etc.) recipes.

*Meat Blinchiki* (based on The Russian Cookbook by Nina
Nikolaieff and Nancy Phelan)

Some notes: I personally prefer to cook blinchiki on one side only
before putting in the filling. I then put the filling on that side.
That way they won't be overcooked when fried further with the filling
inside. I also sometimes use water instead of milk and boiled meat
instead of fried. Those who like their blinchiki on the crisp side (I
don't) add some (less than a tablespoon) of vodka or cognac to the
batter. The thickness of blinchiki isn't mentioned in the recipe, but
it is understood that they should be as thin as possible.

For Meat Filling

1/2 cup water
1 teaspoon salt
pepper
1 1/2 pounds finely-minced beef
1 large onion
2 tablespoons butter for frying
1 1/2 tablespoons flour

For Blinchiki

3 eggs
1 cup milk
1 1/2 cups plain flour
1 teaspoon salt
3/4 cups water
4 tablespoons butter for frying

Make the meat filling first. Add water, salt and pepper to meat and mix
well. Chop and fry the onions in butter till light brown. Add meat to
onions, mixing all the time to avoid uncooked lumps and fry for about 10
minutes. When almost cooked sprinkle half the flour on meat and mix in
well; then add the rest of the flour and mix again. Cook for 3 minutes.
Remove from stove and leave to cool.

To make the blinchiki, lightly beat the eggs and milk together. Sift
the flour and salt together, add to eggs and milk and mix till smooth.
Add water and mix again. In a hot frying-pan put 1/2 teaspoon butter.
Pour in about 4 tablespoons of blinchiki mixture and cook on one side,
then on the other till light brown. Drain on grease-proof paper.
Continue process till all blinchiki are made.

Put 1 tablespoon of meat filling on each blinchik, not quite in centre.
Fold over a flap to cover filling, then fold in each side and finally
roll up remaining side, making a kind of envelope. Five minutes before
serving heat 1 tablespoon of butter in the frying-pan, put in the
blinchiki and brown all over. Serve hot, with broth or as a light lunch
or supper. This quantity should make 12-14 blinchiki.


*Curd Cheese (Farmer's Cheese) Blinchiki*

Blinchiki are made the same way as above - only the filling the cooking
method are different.

For Curd Cheese Filling

1 pound curd cheese (farmer's cheese)
1/2 cup sugar
1 egg
vanilla extract

For Sauce

1 1/2 cups sour cream
1 tablespoon sugar

Preheat oven to Reg. 8: 450 F. Make the filling by mixing together the
cottage cheese, sugar and egg, adding vanilla to taste. Put 1
tablespoon of filling on each blinchik and fold as described above.
Heat 1 tablespoon butter in the frying-pan, put in the blinchiki and
lightly brown all over. When all are fried put them side by side in an
oven-proof dish which can be brought to the table, mix together the sour
cream and sugar, pour over the blinchiki and bake in a hot oven for 10
minutes. Serve hot.

These blinchiki can be served without oven-baking. The sour cream is
poured over each one after frying and they are ready to eat.


*Blinchiki with Jam*

This version is, of course, easy enough - just use your favourite jam (I
suggest Barb's Beety Beauty) as a filling.


*Ukrainian Blinchiki with Sour-Cherry Filling*

Pit the cherries, reserving the stones, put in a non-reactive dish.
Sprinkle with sugar and leave in a sunny, warm place for 2-3 hours or
longer. Pour off the juice, reserving it. Prepare blinchiki, fill them
with cherries and lightly brown all over as described above.

Meanwhile, crush 5-7 cherry stones roughly and put them together with
the rest of the stones in a non-reactive dish. Add about 3/4 cup water
and boil for a couple of minutes. Strain the liquid, discarding the
stones, add sugar and let it boil again. Take from the heat, let cool
and mix with the cherry juice. Serve with the blinchiki.

Bubba

On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett wrote:

> 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!
> >
> > Peace,
> > Carol
>
> http://photos1.blogger.com/blogger/4...0/blintzes.jpg
>
> Buttermilk-Apple Blintzes:
>
> (makes about 15 blintzes)
>

You had them as the main dish and not dessert? LOL I should try that
sometime. Blitze and salad.
--

Practice safe eating. Always use condiments.

sf wrote:
> On Tue, 04 Apr 2006 05:08:19 GMT, sarah bennett wrote:
>
>
>> 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!
>> >
>> > Peace,
>> > Carol
>>
>> http://photos1.blogger.com/blogger/4...0/blintzes.jpg
>>
>> Buttermilk-Apple Blintzes:
>>
>> (makes about 15 blintzes)
>>
>
>
> You had them as the main dish and not dessert? LOL I should try that
> sometime. Blitze and salad.

and potato kugel!

--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman wrote:
>I always wonder when someone brings up a point about Bush, and you
> then bring up something that Clinton did, are you saying they are both
> wrong? Because that's all it points out to me, places where they both
> messed up. It doesn't negate the fact that Bush did wrong; was that
> your intention?
>
> That type of argument is like
>
> "Bob shot someone"
>
> "Yeah, but don't you remember when Don hit that guy with a bat?"
>

On Tue, 04 Apr 2006 18:39:09 GMT, sarah bennett wrote:

> sf wrote:
> >
> > You had them as the main dish and not dessert? LOL I should try that
> > sometime. Blitze and salad.
>
> and potato kugel!

Is that what that was? How dumb of me... I thought they were those
frozen hash brown thingies.
--

Practice safe eating. Always use condiments.

sf wrote:
> On Tue, 04 Apr 2006 18:39:09 GMT, sarah bennett wrote:
>
>
>> sf wrote:
>> >
>> > You had them as the main dish and not dessert? LOL I should try that
>> > sometime. Blitze and salad.
>>
>> and potato kugel!
>
>
> Is that what that was? How dumb of me... I thought they were those
> frozen hash brown thingies.

same difference.


--

saerah

http://anisaerah.blogspot.com/

email:
anisaerah at s b c global.net

Adam Bowman wrote:
>I always wonder when someone brings up a point about Bush, and you
> then bring up something that Clinton did, are you saying they are both
> wrong? Because that's all it points out to me, places where they both
> messed up. It doesn't negate the fact that Bush did wrong; was that
> your intention?
>
> That type of argument is like
>
> "Bob shot someone"
>
> "Yeah, but don't you remember when Don hit that guy with a bat?"
>

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!
>
> Peace,
> Carol

FINE!!

Sesame crusted tofu and stir fry

Sesame Crusted Tofu
1 pound extra firm tofu sliced to half inch slabs, pressed between towels then
cubed
1 bowl with 2 good spoons full of flour
1 bowl with an egg and a couple tbl water beaten
1 bowl with 1/4 cup flour and 2 tbl sesame seeds, 1/2 tsp salt, 1 tsp Penzeys
Vindaloo
Dredge tofu in flour then egg then sesame/flour mix
fry in oil and set aside.

Stir Fry
1 bag of whatever vegetable blend you find in the freezer plus the tail end of
another bag you found that shoudl probably be used.
Saute these veggies in oil and fresh ginger until hot
add:
1 good fat dollop of fermented black bean and garlic sauce
another dollop just for the hell of it
a splash of plum vinegar
a drizzle of chili oil
a heavier drizzle of sesame oil
1 cup Kristian Regale Pear sparkler that you found in the back of the fridge
or orange juice which you more likely have
Heat through
dissolve 2 tsp cornstarch in 2 tbl hot water and toss that into the stir fry.

Quickly mix the tofu back into the stir fry and serve over rice.

diggity.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

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 didn't post to that thread - not even once - and I won't do it again.
No, seriously...

Pastorio
-------------------

Pice ar y Maen...
....means Welsh cakes on the stone.

My inlaws are Welsh and have made their version of these cakes over the
years. They seem to be like so many foods, no matter how many people in
the room talk about them, every one has a different recipe.

The dough should be stiff and on the dry side; not at all sticky. I cook
them on a cast iron griddle over medium-low heat on the stovetop after
letting it warm up for about 10 minutes.

In Wales, these are made usually on cookstones rather than metal pans,
but I notice that when I make them, cast iron or no cast iron, somehow
they get eaten rather quickly. I help.

3 1/2 cups flour (one pound)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 stick butter (2 ounces)
1/4 cup lard
1/2 to 3/4 cup currants or sultanas
1/3 cup sugar
2 large eggs
up to 3/4 cup milk
Softened butter for the tops after baking
Put the griddle on medium low heat. While it heats, sift the flour,
baking powder and salt together into a bowl large enough to hold
everything. Cut in the two fats. Add fruit and sugar, then mix to a
stiff, dryish dough with the egg and 1/2 cup milk to start - hard to say
the exact amount - add any more by the tablespoon. Just enough milk to
make it come together. On a lightly floured board, pat or roll out about
1/2-inch thick and either cut into squares with a floured knife, rounds
with a 2 1/2- or 3-inch floured biscuit cutter or scalloped canape
cutter. Lightly grease the griddle with lard or spray. Bake them for
three or four minutes per side; get brown areas on them. Hold on a warm
plate while doing the next batches. Generously brush softened butter on
each one while still hot, pile them up and get out of the way when
everybody finds out you've made them.

Pastorio

On Tue, 04 Apr 2006 11:05:23 -0400, "Bob (this one)" >
wrote:

>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 didn't post to that thread - not even once - and I won't do it again.
>No, seriously...

You know what I like best about you, Bob? Your sincerity. <G>

Admiringly,
Carol

Damsel in dis Dress wrote:
> I challenge every single person who has participated in Those Threads
> to post one recipe

This is my best recipe. It has been handed down four generations in my
family. I don't cook or bake from recipes much, but this is one I can
share. Hope you like it! My Mom dictated it from memory and it's been
awhile since I have made it, but I think it's do-able as written.

-L.
**************

Mom's Apple Streusel Coffee Cake

Preheat oven at 350F. Grease and flour a 10X15 pan.

Batter:

21/2 C. flour
1 c. sugar
11/2 c. margarine
1/2 t. salt
11/2 t ground clove (or more)
11/2 t. ground allspice (or more)
2 T. cinnamon (or more)

Mix dry ingredients and reserve 1/2 c. for use as topping Add to
remaining mixtu
1 c. buttermilk (or 1c. whole milk to which 2T apple cider vinegar is
added)
3 lg. Eggs
11/2 t. baking soda
beat batter until well mixed

****************

Peel and thinly slice 3 c. apples

****************
Filling: (mix separately from batter)

1 c. brown sugar
1/2 stick margarine
1T cinnamon
2t. nutmeg
4T flour

Mix well -should be crumbly

**************************

Grease and flour a 10X15 pan
Layer in order:
1/2 wet batter (just over 1/2)
1/2 filling
apples (slightly overlapping
remaining 1/2 filling
remaining 1/2 wet batter (lay across top in thin ribbons)
top with 1/2 c. reserved dry batter ingredients

Be sure the bottom layer of batter is not too thin, or the streusel
will be soggy on the bottom from the filling.
Bake at 350 for approx 40-50 mins until clean knife inserted in center
comes out clean. (Will brown somewhat and possibly crack on top - this
is ok). Refrigerate to keep.

Simple, quick and delicious chicken:

Take the chicken pieces you like and either marinate them or simply
sprinkle with S & P and dot with butter or margerine. Put in baking
pan, skin side up. Preheat oven to 500 degrees. Leave chicken in for
15 minutes and turn the oven off....DO NOT OPEN OVEN DOOR. Leave in
another 20 minutes.
The skin will be nice and crisp and the chicken very juicy. This
recipe is real comfort food. I love it with asparagus and white and
wild rice.
Enjoy!
Ellie

Carol 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!

Bran Muffins (from _Café Beaujolais_, by Margaret Fox)

1 1/2 cups 100% bran cereal
1/2 cup very hot water
1 cup buttermilk
1 beaten egg
1/4 cup corn oil
1/4 cup raisins or other dried fruit
1/3 cup light brown sugar
1 1/4 cups flour
1 teaspoon baking soda, sifted
1/4 teaspoon salt

In a mixing bowl, combine bran and water. Add buttermilk, egg, oil, and
raisins. Blend.

Then add the sugar, flour, baking soda, and salt. Mix thoroughly. Fill
muffin papers 2/3 full and bake at 350°F for 25 to 30 minutes.

The batter can keep for a week or more in the refrigerator in a tightly
covered container. Before using, stir to distribute the fruit.


Bob's notes:
1. I use All-Bran cereal.
2. I use dried berries and cherries instead of raisins.
3. I don't sift the baking soda, exactly. I whisk the flour, baking soda,
and salt together in a separate bowl before adding to the batter.
4. After adding the flour, I don't mix "thoroughly," I mix just until
completely combined. Excessive beating at this point will cause the muffins
to become tough.
5. I don't use muffin papers, because the muffins rise higher without them.
I cover the bottom of the muffin cups either with butter or Pam, depending
on what's available.
6. I let the batter sit for an hour after mixing in the flour, to let the
fruit absorb some of the moisture in the batter.
7. Next time I make this, I intend to increase the fruit to 1/2 cup, and add
a teaspoon of vanilla.
8. I stole this recipe.

"Bob Terwilliger" > writes:

>Bran Muffins

Ha. Okay, you win at life, this was the perfect recipe for this
thread.

Stacia

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!
>
> Peace,
> Carol

too late. I've already posted mine in the threads.
--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

Ok, threw this one together for lunch on Sunday:
Chicken Noodle soup
Soak a handful of thin rice noodles (not the bean thread sort, a bit
thicker) in boiling water for 5 minutes.
fry half a finly sliced onion, a crushed garlic clove and a tespoon
minced ginger in some canola oil until soft. Stir in a heaped teaspoon
sambal blachan and fry until fragrant.
Chop a chicken breast into 2cm cubes and fry in onion paste mixture
until browned.
Add a couple of cups of chicken stock, a chopped tomato and bring to
the boil. Simmer about 5 minutes, stir in the drained noodles and half
a cup of coconut cream. Heat until just below the boil. Ladle into
bowls and garnish with a handful of chopped coriander, thai basil and
thinly sliced chilli. Serve with a box of tissues.
It fed two of us very well. (Yes we are chilli heads!)
Fey

In article . com>,
"Fey" > wrote:

> Ok, threw this one together for lunch on Sunday:
> Chicken Noodle soup
> Soak a handful of thin rice noodles (not the bean thread sort, a bit
> thicker) in boiling water for 5 minutes.
> fry half a finly sliced onion, a crushed garlic clove and a tespoon
> minced ginger in some canola oil until soft. Stir in a heaped teaspoon
> sambal blachan and fry until fragrant.
> Chop a chicken breast into 2cm cubes and fry in onion paste mixture
> until browned.
> Add a couple of cups of chicken stock, a chopped tomato and bring to
> the boil. Simmer about 5 minutes, stir in the drained noodles and half
> a cup of coconut cream. Heat until just below the boil. Ladle into
> bowls and garnish with a handful of chopped coriander, thai basil and
> thinly sliced chilli. Serve with a box of tissues.
> It fed two of us very well. (Yes we are chilli heads!)
> Fey
>

Sounds delightful... :-)

What? No jpeg? <lol>

Right now I'm making some black rice in the pressure cooker with the
usual ingredients (chicken stock, onions, garlic, fresh ginger and I was
out of lemon pepper so added some dried ground lemon peel and some black
and white pepper, Mushroom soy sauce and oyster sauce).

This will be served as a side dish with the addition of some canned
straw mushrooms with some fresh grilled salmon with dill and lemon peel.

Needs some greens and I have more fresh brocolli tops in the 'frige, or
some fresh frozen mixed "oriental" veggies. Have not decided yet. <G>

I even still have more baby bok choy so may use that instead.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

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!
>
> Peace,
> Carol

Hey really a recipe as such but an idea for the summer:

Mixed Fruit Watermelon Pot

Choose whole watermelon (seedless variety, and ripened ones - usually
contrast in the bottom pale colour and the dark green colour, and when
hit it will have vibrations and heavy in weight)

Cut out top of watermelon usually with zig zag strokes (this becomes
the lid). Hollow out the watermelon by scooping small balls of
watermelon flesh into small balls - put those into a very large bowl.
(it's best to use a small scoop - it's like a mini version of ice cream
scoop)

Add any variety of melon into the mix e.g. honey melons, also in small
balls etc. And add any variety of friut you like into the mix. Then
put all the mixed fruit back into the watermelon pot and cover with
lid.

Chill to eat.

dee wrote:
> 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!
> >
> > Peace,
> > Carol
>
> Hey really a recipe as such but an idea for the summer:
>
> Mixed Fruit Watermelon Pot
>
> Choose whole watermelon (seedless variety, and ripened ones - usually
> contrast in the bottom pale colour and the dark green colour, and when
> hit it will have vibrations and heavy in weight)
>
> Cut out top of watermelon usually with zig zag strokes (this becomes
> the lid). Hollow out the watermelon by scooping small balls of
> watermelon flesh into small balls - put those into a very large bowl.
> (it's best to use a small scoop - it's like a mini version of ice cream
> scoop)
>
> Add any variety of melon into the mix e.g. honey melons, also in small
> balls etc. And add any variety of friut you like into the mix. Then
> put all the mixed fruit back into the watermelon pot and cover with
> lid.
>
> Chill to eat.

I hope this isn't a picture of the dish. Does this food taste funny?

http://www.vrag.ru/images/news_pic/funny_food.jpg

-Rusty

Rusty wrote:
> dee wrote:
> > 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!
> > >
> > > Peace,
> > > Carol
> >
> > Hey really a recipe as such but an idea for the summer:
> >
> > Mixed Fruit Watermelon Pot
> >
> > Choose whole watermelon (seedless variety, and ripened ones - usually
> > contrast in the bottom pale colour and the dark green colour, and when
> > hit it will have vibrations and heavy in weight)
> >
> > Cut out top of watermelon usually with zig zag strokes (this becomes
> > the lid). Hollow out the watermelon by scooping small balls of
> > watermelon flesh into small balls - put those into a very large bowl.
> > (it's best to use a small scoop - it's like a mini version of ice cream
> > scoop)
> >
> > Add any variety of melon into the mix e.g. honey melons, also in small
> > balls etc. And add any variety of friut you like into the mix. Then
> > put all the mixed fruit back into the watermelon pot and cover with
> > lid.
> >
> > Chill to eat.
>
> I hope this isn't a picture of the dish. Does this food taste funny?
>
> http://www.vrag.ru/images/news_pic/funny_food.jpg
>
> -Rusty

Lol....

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!
>
> Peace,
> Carol

No recipe software to import, and my fingers are tired. But I'll dig
around and post something later today.

Jude wrote:

> 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!
>>
>>Peace,
>>Carol
>
>
> No recipe software to import, and my fingers are tired. But I'll dig
> around and post something later today.
>

I don't have recipe software either so I know what you mean. Here a
recipe that was on the Philadelphia Cream Cheese box. I 'm not sure
when but looks to be about 1994 from the best by date.

Creamy Tortellini

3 c cheese tortellini, cooked and drained
1 package Philadelphia Brand cream cheese, softened
1/4 medium cucumber, chopped
2 tsp chopped fresh dill weed
1 oz lox cut into thin strips

combine hot tortellini with remaing ingredients. Toss well. Serve on
warm plates. Garnish with fresh dill, if desired. Makes 2 main meal
servings or 4 appetizer servings.


--
Theft of someone's intellectual property including digital images is
copyright infringement contrary to DMCA of 1998. There is a two faced
thief here who likes to harass others. Sarah Bennett is another thief
on rfc but worse. She steals pics then tries to sell them as her own.
Some here condone this behaviour. Shame on you!

Jude wrote:
> 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!
> >
> > Peace,
> > Carol
>
> No recipe software to import, and my fingers are tired. But I'll dig
> around and post something later today.

OK. Fingers are well rested. This is a nice light spring supper. Serve
it with fruit salad.

VEGGIES IN A SHELL

Crust:
1 T butter
2 eggs
1/2 c all-purpose flour
1/2 c half and half (I use fat-free)

Veggie Topping:
2 T butter or olive oil
1 pound sliced mushrooms (I use half white, half crimini)
1/2 pound sliced carrots
1/2 c sliced pitted black olives
1 t (dry) dill
1/4 pound grated Gouda or Edam cheese

1. Heat cast iron 9" skillet in 450 degree (preheated) oven until very
hot.

2. Place 1 T butter in skillet and swirl to melt & coat skillet.

3. Whisk together eggs, flour, half and half. Pour into skillet and
swirl to coat the sides.

4. Bake on lowest shelf of oven for 10 minutes.

5. Lower oven to 350. Bake an additional 8 - 10 minutes, until golden.

6. While crust is baking, melt remaining butter or oil in a skillet.
Saute vegetables and dill, salt and pepper to taste. Cook until veggies
are soft but carrots remain a tiny bit crisp.

7. Add cooked veggies into shell. Top with grated cheese. Run under
broiler for 2 minuets to melt the cheese. (I often skip the step
because the heat of the pan combined with the warm veggies is enough to
melt it!)

8. Cut into wedges.

Serves 4 - 6.

On Mon 03 Apr 2006 09:59:12p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

> 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

Here's mine, though I participated very litle.


* Exported from MasterCook *

Old Fashioned Sweet Green Tomato Pie With Sweet Crust

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Basic Sweet Pie Crust -- recipe follows
3/4 cup packed light brown sugar
1/2 cup plus 1/2 teaspoon granulated sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon finely ground white pepper
4 cups chopped green tomatoes
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter -- cut into pieces
2 teaspoons heavy cream

Basic Sweet Pie Crust
8 ounces all-purpose flour -- about 1 1/2 cups plus 2
tablespoons
1 tablespoon granulated sugar
1/2 teaspoon salt
1 stick cold unsalted butter -- cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

n a large bowl, mix together the brown sugar, 1/2 cup granulated sugar,
flour, cinnamon, salt, and pepper. Sprinkle 2 tablespoons of the flour
mixture across the bottom of the prepared piecrust.

Add the tomatoes and lemon juice to the bowl with the remaining flour
mixture and toss to coat. Spoon the tomato mixture into the pie shell, and
dot with the butter.

Roll out the remaining crust on a lightly floured surface. Place on top of
the tomato filling and tuck the overlapping crusts into the pan, forming a
thick edge. Crimp the edges to seal and cut small 1/2-inch long vents in a
decorative pattern along the top crust. With a pastry brush, brush the top
of the crust with the cream, and sprinkle with the remaining 1/2 teaspoon
of sugar.

Bake for 15 minutes, then reduce the temperature to 375 degrees F. Bake
until the crust is golden brown and the filling is bubbly, 35 to 40
minutes. Remove from the oven and cool on a wire rack for at least 1 hour
before serving.

Serve warm or at room temperature.


For Crust: Sift the flour, sugar, and salt into a large bowl. Using your
fingers, work in the butter and shortening until the mixture resembles
coarse crumbs. Add 2 tablespoons of ice water and work with your fingers
until the water is incorporated and the dough comes together. Add more
water as needed to make a smooth dough, being careful not to over-mix. Form
the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at
least 30 minutes before using.


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

--
Wayne Boatwright @¿@¬
_____________________

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!
>
> Peace,
> Carol

Here's my very favorite spinach recipe, from Home Cooking by Laurie
Colwin:

Cook two packages of frozen chopped spinach. Drain, reserving one cup
of liquid.

Melt four tablespoons of butter in a saucepan, add two tablespoons of
flour. Blend and cook a little but do not brown.

Add two tablespoons of chopped onion and one clove of minced garlic.

Add the cup of spinach liquid slowly, then add 1/2 cup on evaporated
milk, fresh black pepper, 3/4 teaspoon of celery salt, six ounces of
cubed Pepper Jack cheese and then the spinach. Cook until all is
blended.

Turn into a buttered casserole, top with buttered breadcrumbs and bake
for about forty-five minutes at 300.

In article .com>,
"Anthony" > wrote:

> Here's my very favorite spinach recipe, from Home Cooking by Laurie
> Colwin:
>
> Cook two packages of frozen chopped spinach. Drain, reserving one cup
> of liquid.
>
> Melt four tablespoons of butter in a saucepan, add two tablespoons of
> flour. Blend and cook a little but do not brown.
>
> Add two tablespoons of chopped onion and one clove of minced garlic.
>
> Add the cup of spinach liquid slowly, then add 1/2 cup on evaporated
> milk, fresh black pepper, 3/4 teaspoon of celery salt, six ounces of
> cubed Pepper Jack cheese and then the spinach. Cook until all is
> blended.
>
> Turn into a buttered casserole, top with buttered breadcrumbs and bake
> for about forty-five minutes at 300.

We have made this a couple times, and it is wonderful! It is one of
the few ways my kids like cooked spinach, and the only way anyone in our
house likes it squishy.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

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!
>
> Peace,
> Carol


It's almost impossible to ignore a challenge, Carol, so here is a
recipe that I tried and really liked, I made them smaller and served
them as appetizers with a nice selection of wines. ) And booze,
for the ones who wanted something stronger.



The Honorable Barbara A. Mikulski

United States Senator, Maryland

Specialty Recipe

Barbara's Favorite Crab Cake Recipe



Ingredients
1 pound jumbo lump or backfin crab meat
3 slices white bread
1 Tablespoon mayonnaise (light)
1 Tablespoon Dijon mustard
2 teaspoons Old Bay or Wye River seasonings
1 Tablespoon snipped parsley (optional)
1 egg
Vegetable oil (for frying)
Tartar sauce, mustard or cocktail sauce

Beat the egg in a bowl. Remove the crusts from the bread
and break the slices into small
pieces. Add to the egg. Mix in the mayonnaise, Dijon
mustard, Chesapeake seasoning and
parsley, and beat well.

Place the crabmeat in a bowl and pour the egg mixture over
the top. Gently toss or fold the
ingredients together, taking care not to break up the
lumps of crabmeat. Form the cakes by
hand or with an ice-cream scoop into 8 mounded rounds
about 3 inches in diameter and
3/4-inch thick. Do not pack the mixture too firmly. The
cakes should be as loose as possible
yet still hold their shape. Place the cakes on a tray or
platter covered with wax paper, cover
and refrigerate for at least 1 hour before cooking.

Fry the crab cakes: Pour oil into a heavy skillet to a
depth of about 1-1/2 inches. Heat the
oil and fry the crab cakes, a few at a time, until a
golden brown, about 4 minutes on each side.
Remove with a slotted utensil to paper towels to drain.

Or broil: Slip then under a preheated broiler until nicely
browned, turning to cook evenly,
about 4 to 5 minutes on each side.

Or saute: Heat a small amount of clarified butter or olive
oil, or a combination, in a skillet
and saute the cakes, turning several times, until golden
brown, about 8 minutes total cooking
time.

Serves: 6