On Sat, 19 Aug 2006 07:32:02 -0400, "
> wrote:

>OK.. here's mine:
>
>Portobello Marinade
>
>
>
>4 Portobello Mushrooms
>
>1 cup canola oil
>
>1/4 cup balsamic vinegar
>
>1/4 cup soy sauce
>
>2 Tbs minced garlic
>
>1 Tbs minced shallot
>
>2 Tbs chopped Thyme
>
>Pinch of Salt & Pepper
>
>
>
>Cut the stems of the Portobello mushrooms off so that the caps are flat. Mix
>all ingredients together and pour over Portobello mushrooms and the stems.
>Let marinate for at least 1 hour. Place in a roasting pan with a rack and
>bake at 300 degrees for 55 min to 1 hour.


Pretty much what I do but I haven't added the shallot or thyme, thanks
for the recipe, I'll add those next time I grill Portobello.

Koko
A Yuman being on the net
(posting from San Diego)

On Fri, 18 Aug 2006 11:00:07 -0400, Larry LaMere >
wrote:


>
>HOBO STEW (6+ Quart Slow Cooker)
>
Snipped and saved recipe.

This looks great.

Saving for cooler days which shouldn't be too far off, it was quite
chilly some morning this week.

Koko
A Yuman being on the net
(posting from San Diego)

On 18 Aug 2006 08:55:05 -0700, wrote:


>
>Here's an old family favorite...
>
>
>
>Grandma's Icebox Cake (chocolate charlotte)
>
Dang, looks like I'll have to make two desserts for the family
gathering, I must make this one also.

Koko
A Yuman being on the net
(posting from San Diego)

On Sat, 19 Aug 2006 09:33:09 -0700, Gyneth > wrote:

>Damsel in dis Dress wrote:
>> Come on out. We know you're there. We have magic monitors and can
>> see you. Some of you should put some clothes on.
>>
>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>>
>> Carol
>
>
>Okay. I'm not a terrific cook. I'd much rather bake, so I read this
>newsgroup to get some ideas on what to fix to eat with my desserts!
>This has been one of our favourites for years. Served with a large
>salad and a crusty loaf of bread and it's perfect for company or just a
>nice dinner at home.
>
>Fettuccine with Shrimp and Gorgonzola
>
Perfect timing. I got some really nice Gorgonzola at Whole Foods last
week.

Think I'll make it tomorrow night for dinner

Thanks

Koko
A Yuman being on the net
(posting from San Diego)

On Sat, 19 Aug 2006 13:35:31 -0700, Koko >
wrote:

>On 17 Aug 2006 16:26:47 -0700, "tintalle" >
>wrote:
>
>>HI all. I lurk alot, post a little.
>>
>>Greek Chicken ( I stole this from somewhere, don't quite remember
>>where. One of my favorite i'm not in the mood to cook but i want real
>>food kind of meals)
>>
>Thank you for posting this great looking recipe.

Ditto from me! Looks very tasty indeed.

>Koko
>A Yuman being on the net
>(posting from San Diego)

Thank you, Koko, you yuman being you, for being such a great trimmer
of posts. I get so annoyed on this ng with people who don't -- and
there are a bunch of 'em, and YOU KNOW WHO YOU ARE!!!

TammyM

On Sat, 19 Aug 2006 13:35:32 -0700, Koko >
wrote:

>On 18 Aug 2006 00:31:23 +0200, Wayne Boatwright
><wayneboatwright_at_gmail.com> wrote:
>
>
>>
>>I'm not a lurker, but here's a recipe that I haven't made in a very long
>>time. It originated with Stouffer's when they still had restaurants in
>>several majoy cities in the US. It's very rich, but also very good.
>>
>>
>> * Exported from MasterCook *
>>
>> Stouffer's French Coconut Pie
>
>
>1 1/3 sticks of butter?
>Weight Watchers be damned, gotta make this one.

Yabbut, if you divide the pie into 8 servings, it's just another
dessert, no? Oh you, you plan on eating the whole thing, don't you?!
Naughty girlie.... :-)

TammyM

On 18 Aug 2006 08:55:05 -0700, wrote:

>Here's an old family favorite...
>Grandma's Icebox Cake (chocolate charlotte)

WOW! Now THAT is one spectacular-sounding dessert! Is Grandma still
alive? I'd love to give her a peck on the cheek for that one!!!
Thanks for posting, I know what I'm taking to the next office
potluck :-)

TammyM

On Thu, 17 Aug 2006 13:40:10 -0500, Damsel in dis Dress
> wrote:

>Come on out. We know you're there. We have magic monitors and can
>see you. Some of you should put some clothes on.
>
>My challenge: emerge from your cyber-closets for one minute. Long
>enough to say hi and to post one recipe that you really like.
>
>Carol


Hey Everyone, Long time ehhhh... still read the group, to busy to
participate much...Work, kids, college, family and local (What happens
when your the old married stable couple in the neighborhood) drama
etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
movie for 16 guests. Broke out the china and everything...Chuckle...

Appt - Spicey grilled shrimp (Below)
Cold sour salty shrimp cocktail
Avacado with capers and Asiago
Melon wrapped in ham
Grilled garlic and Bacon Wrapped Mushrooms
Seared Ahi
Mixed Green Salad with House dressing
Ministrome Soup
Fresh Herb Bread with oil for dipping
Crusted Strip Roast Au Jus w/ sauted Enoki
& Mushroom Sherry Chicken
Crusty Twice Cooked Potato wedges w/ Dill & Garlic
Cheese Cake w/ Toffe Crust
& Mixed Mango, Raspberry, & Pasion fruit
Wine White "Fetzer- Gewurtztraminer"
"Franz Rehs- Piersporter Michelberg Riesiling"
Red "Bias- DeChaunac" "Bias - Chambrorcin"
Coffee - Kona & Jamacian Blue mountain Medium Roast
Cocktails - Sangria, White Peach Sangria, Beach SLing, Hakata Specials

The Movie drummroll Please.... .... .. . . . "Army of Darkness" w/
Bruce Campbell...Truly Awsum Flick...!

Rec for the grilled Shrimp Below...Enjoy, Hag back to lurking...

Hag k



* Exported from MasterCook *

Spicy Grilled Shrimp Cocktail

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Great for Groups
Great for the Grill Seafood & Fish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Shrimp-
2 tablespoons olive oil
2 tablespoons butter -- (2-3)
3 cloves garlic -- minced (2 to 3)
1 teaspoon chili powder -- Mild
1 teaspoon chiles de arbol -- powdered hot stuff
1 tablespoon lime juice -- fresh preferred
1 pound medium-sized shrimp -- shelled and deveined
-Salad-
2 small tomato -- diced
2 small avocado -- cubed
1/2 small red onion -- or challot
handful fresh cilantro -- chopped
*optional diced chilled cucumber
-Dressing-
1 tomato -- peeled and deseeded
2 tablespoons orange juice
1 tablespoon lime juice -- 1-2 to taste
1 jalapeno -- fresh seeded & minced
1 tablespoon chopped red onion
1/4 teaspoon ground cumin -- toasted
2 cloves garlic
pinch cracked black pepper -- to taste
pinch Kosher salt -- to taste

Peel shrimp retaining tails, skewer and refridgerate until ready to
season and grill. In a sauce pan add oil and melt butter. When
butter oil mixture is hot, add garlic (it shud foam up slightly) and
chil, then lime juice and saute for a min. Remove from heat and cool.
Make dressing by combining all ingrediants in a blender and pureeing
until you have a smooth sauce. Combine salad ingrediants and mix with
the dressing. Brush shrimp with the garlic chili mixture and grill
until done. You can let the shirmp rest with the seasoning brushed on,
but it will pick up heat as it rests. Great either way.


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

Per Serving (excluding unknown items): 314 Calories; 28g Fat (75.8%
calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber;
16mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.

NOTES : June 2006 Spicey shrimp is good all on its own, I dont always
make the cocktail, but it is very very nice...I serve by pouring the
cocktail in a shallow bowl and lining the shrimp around the rim, I put
the bowl in the center of a plater filled with tortilla chips so the
cocktail serves as a dip also...very very nice...It can also be served
around cocktail glasses with salad in the glass with the shrimp
pesting around the rim of the glass....Hag k
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

On Thu, 17 Aug 2006 13:40:10 -0500, Damsel in dis Dress
> wrote:

>Come on out. We know you're there. We have magic monitors and can
>see you. Some of you should put some clothes on.
>
>My challenge: emerge from your cyber-closets for one minute. Long
>enough to say hi and to post one recipe that you really like.
>
>Carol


Hey Everyone, Long time ehhhh... still read the group, to busy to
participate much...Work, kids, college, family and local (What happens
when your the old married stable couple in the neighborhood) drama
etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
movie for 16 guests. Broke out the china and everything...Chuckle...

Appt - Spicey grilled shrimp (Below)
Cold sour salty shrimp cocktail
Avacado with capers and Asiago
Melon wrapped in ham
Grilled garlic and Bacon Wrapped Mushrooms
Seared Ahi
Mixed Green Salad with House dressing
Ministrome Soup
Fresh Herb Bread with oil for dipping
Crusted Strip Roast Au Jus w/ sauted Enoki
& Mushroom Sherry Chicken
Crusty Twice Cooked Potato wedges w/ Dill & Garlic
Cheese Cake w/ Toffe Crust
& Mixed Mango, Raspberry, & Pasion fruit
Wine White "Fetzer- Gewurtztraminer"
"Franz Rehs- Piersporter Michelberg Riesiling"
Red "Bias- DeChaunac" "Bias - Chambrorcin"
Coffee - Kona & Jamacian Blue mountain Medium Roast
Cocktails - Sangria, White Peach Sangria, Beach SLing, Hakata Specials

The Movie drummroll Please.... .... .. . . . "Army of Darkness" w/
Bruce Campbell...Truly Awsum Flick...!

Rec for the grilled Shrimp Below...Enjoy, Hag back to lurking...

Hag k



* Exported from MasterCook *

Spicy Grilled Shrimp Cocktail

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Great for Groups
Great for the Grill Seafood & Fish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Shrimp-
2 tablespoons olive oil
2 tablespoons butter -- (2-3)
3 cloves garlic -- minced (2 to 3)
1 teaspoon chili powder -- Mild
1 teaspoon chiles de arbol -- powdered hot stuff
1 tablespoon lime juice -- fresh preferred
1 pound medium-sized shrimp -- shelled and deveined
-Salad-
2 small tomato -- diced
2 small avocado -- cubed
1/2 small red onion -- or challot
handful fresh cilantro -- chopped
*optional diced chilled cucumber
-Dressing-
1 tomato -- peeled and deseeded
2 tablespoons orange juice
1 tablespoon lime juice -- 1-2 to taste
1 jalapeno -- fresh seeded & minced
1 tablespoon chopped red onion
1/4 teaspoon ground cumin -- toasted
2 cloves garlic
pinch cracked black pepper -- to taste
pinch Kosher salt -- to taste

Peel shrimp retaining tails, skewer and refridgerate until ready to
season and grill. In a sauce pan add oil and melt butter. When
butter oil mixture is hot, add garlic (it shud foam up slightly) and
chil, then lime juice and saute for a min. Remove from heat and cool.
Make dressing by combining all ingrediants in a blender and pureeing
until you have a smooth sauce. Combine salad ingrediants and mix with
the dressing. Brush shrimp with the garlic chili mixture and grill
until done. You can let the shirmp rest with the seasoning brushed on,
but it will pick up heat as it rests. Great either way.


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

Per Serving (excluding unknown items): 314 Calories; 28g Fat (75.8%
calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber;
16mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.

NOTES : June 2006 Spicey shrimp is good all on its own, I dont always
make the cocktail, but it is very very nice...I serve by pouring the
cocktail in a shallow bowl and lining the shrimp around the rim, I put
the bowl in the center of a plater filled with tortilla chips so the
cocktail serves as a dip also...very very nice...It can also be served
around cocktail glasses with salad in the glass with the shrimp
pesting around the rim of the glass....Hag k
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

"Hag & Stenni" > wrote

> Hey Everyone, Long time ehhhh... still read the group, to busy to
> participate much...Work, kids, college, family and local (What happens
> when your the old married stable couple in the neighborhood) drama
> etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
> movie for 16 guests. Broke out the china and everything...Chuckle...

Hey! Hi! Nice to see you, and Happy Birthday!

nancy

> >>
> >> * Exported from MasterCook *
> >>
> >> Stouffer's French Coconut Pie
> >
> >
> >1 1/3 sticks of butter?
> >Weight Watchers be damned, gotta make this one.
>
> Yabbut, if you divide the pie into 8 servings, it's just another
> dessert, no? Oh you, you plan on eating the whole thing, don't you?!
> Naughty girlie.... :-)
>
> TammyM


So if you divide by 8 it's about a tablespoon and a half or a bit under for
each serving....I can live w/that!

helen

Hag & Stenni wrote:

> Hey Everyone, Long time ehhhh...


I for one have not missed your utter worthlessness..

--
Best
Greg

On Sun, 20 Aug 2006 08:42:03 +0900, Hag & Stenni
> wrote:

>Hey Everyone, Long time ehhhh... still read the group, to busy to
>participate much...Work, kids, college, family and local (What happens
>when your the old married stable couple in the neighborhood) drama
>etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
>movie for 16 guests. Broke out the china and everything...Chuckle...

Oh man, Hag! I knew it was your birthday. I've been watching it get
closer, day after day. Then I forgot anyway. (

Sounds like a fantastic time. What horrible movie did you watch?

Happy birthday! (it still is, in Minnesota)
Carol

On Sat, 19 Aug 2006 21:49:11 GMT, (TammyM) wrote:

>On Sat, 19 Aug 2006 13:35:32 -0700, Koko >
>wrote:
>
>>On 18 Aug 2006 00:31:23 +0200, Wayne Boatwright
>><wayneboatwright_at_gmail.com> wrote:
>>
>>
>>>
>>>I'm not a lurker, but here's a recipe that I haven't made in a very long
>>>time. It originated with Stouffer's when they still had restaurants in
>>>several majoy cities in the US. It's very rich, but also very good.
>>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Stouffer's French Coconut Pie
>>
>>
>>1 1/3 sticks of butter?
>>Weight Watchers be damned, gotta make this one.
>
>Yabbut, if you divide the pie into 8 servings, it's just another
>dessert, no? Oh you, you plan on eating the whole thing, don't you?!
>Naughty girlie.... :-)
>
>TammyM

Absofu**inglutely.

P.S. next time you talk to K Hartman give her my love.

Koko
A Yuman being on the net
(posting from San Diego)

Oh pshaw, on Sat 19 Aug 2006 01:35:32p, Koko meant to say...

> On 18 Aug 2006 00:31:23 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>
>>
>>I'm not a lurker, but here's a recipe that I haven't made in a very long
>>time. It originated with Stouffer's when they still had restaurants in
>>several majoy cities in the US. It's very rich, but also very good.
>>
>>
>> * Exported from MasterCook *
>>
>> Stouffer's French Coconut Pie
>
>
> 1 1/3 sticks of butter?
> Weight Watchers be damned, gotta make this one.
>
> Koko
>
>
> A Yuman being on the net
> (posting from San Diego)

I've never calculated the points for this, as I've not made it since
starting Weight Watchers. However, remember that's for the whole pie. Of
course, I've been known to eat, uh, a "little" more than 1 serving. :-)

--
Wayne Boatwright
__________________________________________________

Brought to you by the anarcho-syndicalist commune.

One time on Usenet, "Nancy Young" > said:
>
> "Hag & Stenni" > wrote
>
> > Hey Everyone, Long time ehhhh... still read the group, to busy to
> > participate much...Work, kids, college, family and local (What happens
> > when your the old married stable couple in the neighborhood) drama
> > etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
> > movie for 16 guests. Broke out the china and everything...Chuckle...
>
> Hey! Hi! Nice to see you, and Happy Birthday!

Same here -- always nice to see familiar folk (as well as
newcomers)... :-)

--
"Kthonian" is Jani in WA
~ mom, Trollop, novice cook ~

Koko > wrote:

> Thank you for the recipe. I think I'll add some white wine at the
> simmer stage also.
>
> Keep up coming.

Oh yes, that would work too! I posted a recipe elsewhere in this thread
(Chicken and Red Peppers) my DH devised which involves fairly similar
ingredients and white wine in the simmering.
The tastes of the very simple original recipe, though, are surprisingly
interesting - the three flavours together of the caramelized onions in
olive oil, slight aromatic frisson of the bouquet garni and the bitter
edge of the green peppers with fried chicken (OK, that's 4 flavours) are
delightful. To me, anyway :-)

Deb.
--
http://www.scientific-art.com

"He looked a fierce and quarrelsome cat, but claw he never would;
He only bit the ones he loved, because they tasted good." S. Greenfield

a pleasure.


Koko wrote:
> On Sat, 19 Aug 2006 07:32:02 -0400, "
> > wrote:
>
>>OK.. here's mine:
>>
>>Portobello Marinade
>>
>>
>>
>>4 Portobello Mushrooms
>>
>>1 cup canola oil
>>
>>1/4 cup balsamic vinegar
>>
>>1/4 cup soy sauce
>>
>>2 Tbs minced garlic
>>
>>1 Tbs minced shallot
>>
>>2 Tbs chopped Thyme
>>
>>Pinch of Salt & Pepper
>>
>>
>>
>>Cut the stems of the Portobello mushrooms off so that the caps are
>>flat. Mix all ingredients together and pour over Portobello mushrooms
>>and the stems. Let marinate for at least 1 hour. Place in a roasting
>>pan with a rack and bake at 300 degrees for 55 min to 1 hour.
>
>
> Pretty much what I do but I haven't added the shallot or thyme, thanks
> for the recipe, I'll add those next time I grill Portobello.
>
> Koko
> A Yuman being on the net
> (posting from San Diego)

On Sun, 20 Aug 2006 08:56:56 +0100, (Debbie Wilson)
wrote:

>Koko > wrote:
>
>> Thank you for the recipe. I think I'll add some white wine at the
>> simmer stage also.
>>
>> Keep up coming.

oops, should have said keep um coming.
>
>Oh yes, that would work too! I posted a recipe elsewhere in this thread
>(Chicken and Red Peppers) my DH devised which involves fairly similar
>ingredients and white wine in the simmering.

snippady doo dah

>Deb.

Oh yes, I saved that one also thanks

Koko
A Yuman being on the net
(posting from San Diego)

Damsel, I took your suggestion seriously as I am mostly a lurker but I
tried this and served it last night and it was a hit, moist and light
so here you go--and the frosting was fun and exactly as it says... Oh,
BTW use good coffee<g>- you can't taste it but it works...

(From Wanda Adams, Honolulu Advertiser columnist)
Old Fashioned Prune Cake

1.5 cups dried, pitted prunes
2 and ¾ cup flour
..5-teaspoon salt
1-teaspoon mace or nutmeg
1.5 teaspoons baking soda
1-teaspoon cinnamon
¾ cup butter or oleo
1.5 cups sugar
3 eggs beaten
¾ cup boiling coffee

Heat oven to 375 degrees; 350 if using a glass-baking dish. Prepare
(grease and flour and tap til pan is coated) three 9-inch pans or a 9
X 13 and set aside.

Place prunes in food processor and chop; set aside. In a medium bowl,
sift or stir together flour, salt, mace, cinnamon and ½ teaspoon of
the baking soda; set aside. Cream butter; add sugar and cream until
light colored and fluffy. Add eggs and mix well. Add prunes and mix.

In a bowl combine coffee with remaining soda. Alternately add dry
ingredients and coffee mixture to creamed mixture; stirring well
between each addition.

Pour into prepared pans and bake at 375 degrees for 20 to 25 minutes,
until centers spring back when lightly touched and toothpick inserted
into center emerges clean. Cool and frost as desired. Makes 8
generous servings.

(also From Wanda Adams, Honolulu Advertiser columnist)
7 Minute Prune Icing
2 egg whites
1 cup sugar
3 tablespoons water
½ teaspoon cream of tartar
Dash salt
1 cup chopped prunes

In the top of the double boiler over simmering (not boiling) water,
combine egg whites, sugar, water and cream of tartar and beat with
electric mixer about 7 minutes, until whites stand in peaks. Stir in
prunes with mixer.

aloha,
Thunder


--smithfarms.com
farmers of pure kona
roast beans to kona to email

Why do you need to put your clothes on?
Just go to the garden in your "whatever".



<html><body bgcolor="yellow"


text="black"></body></html>

On Sun, 20 Aug 2006 11:47:00 -0700, "Helen Harrand"
> wrote:

>Good to see Hag here. I've been a lurker for a LONG time and I remember
>her!

I've been privileged to meet Hag and Co. three times. Each time, I go
away loving her even more. )

Carol

Hi ! This my first time here, but I'll bite.....I have a fav
lasagna...but no exact measurements :

2 lb hamburger
1-2 small cans pizza sauce (depending on how wet you want it )

1 small carton cottage cheese (12 oz ?)
1 cup parmesan cheese
2 cups motzeralla cheese
2 eggs beaten

3/4 pkg lasagna noodles...cooked

saute meat....add sauce

mix cheeses and eggs together

layer ending with cheese mixture

bake approx. 350° till kinda golden brown around edges.
this is absolutely the best lasagna I have EVER tasted !

Enjoy !

Monita from central Florida

On Sun, 20 Aug 2006 06:50:22 -1000, wrote:

>Damsel, I took your suggestion seriously as I am mostly a lurker but I
>tried this and served it last night and it was a hit, moist and light
>so here you go--and the frosting was fun and exactly as it says... Oh,
>BTW use good coffee<g>- you can't taste it but it works...

I think of you as a regular. Not a prolific regular, but definitely a
regular. Of course, you must use the best coffee available.

I hope, this year, to finally have something in the budget so I can
buy Kona from you for Christmas gifts.

>(From Wanda Adams, Honolulu Advertiser columnist)
>Old Fashioned Prune Cake

Ya know, I'll bet this is fabulous, but Crash has serious problems
when he eats prunes, and if I ate a whole prune cake (with prune
frosting!) myself, I'd have to get a laptop and post from the throne.

Best I can do is try to imagine it, and it tastes very good in my
imagination.

Thanks for sharing. I hope someone who is more prune-tolerant makes
it and loves it. <sigh>

Carol

>
> Hey Everyone, Long time ehhhh... still read the group, to busy to
> participate much...Work, kids, college, family and local (What happens
> when your the old married stable couple in the neighborhood) drama
> etc. I celebrated my B-Day last night by Hosting a Dinner & a "BAD"
> movie for 16 guests. Broke out the china and everything...Chuckle...
>
> Appt - Spicey grilled shrimp (Below)
> Cold sour salty shrimp cocktail
> Avacado with capers and Asiago
> Melon wrapped in ham
> Grilled garlic and Bacon Wrapped Mushrooms
> Seared Ahi
> Mixed Green Salad with House dressing
> Ministrome Soup
> Fresh Herb Bread with oil for dipping
> Crusted Strip Roast Au Jus w/ sauted Enoki
> & Mushroom Sherry Chicken
> Crusty Twice Cooked Potato wedges w/ Dill & Garlic
> Cheese Cake w/ Toffe Crust
> & Mixed Mango, Raspberry, & Pasion fruit
> Wine White "Fetzer- Gewurtztraminer"
> "Franz Rehs- Piersporter Michelberg Riesiling"
> Red "Bias- DeChaunac" "Bias - Chambrorcin"
> Coffee - Kona & Jamacian Blue mountain Medium Roast
> Cocktails - Sangria, White Peach Sangria, Beach SLing, Hakata Specials
>
> The Movie drummroll Please.... .... .. . . . "Army of Darkness" w/
> Bruce Campbell...Truly Awsum Flick...!
>
> Rec for the grilled Shrimp Below...Enjoy, Hag back to lurking...
>
> Hag k
>
>
>
> * Exported from MasterCook *
>
> Spicy Grilled Shrimp Cocktail
>
> Recipe By :
> Serving Size : 4 Preparation Time :0:00
> Categories : Appetizers Great for Groups
> Great for the Grill Seafood & Fish
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> -Shrimp-
> 2 tablespoons olive oil
> 2 tablespoons butter -- (2-3)
> 3 cloves garlic -- minced (2 to 3)
> 1 teaspoon chili powder -- Mild
> 1 teaspoon chiles de arbol -- powdered hot stuff
> 1 tablespoon lime juice -- fresh preferred
> 1 pound medium-sized shrimp -- shelled and deveined
> -Salad-
> 2 small tomato -- diced
> 2 small avocado -- cubed
> 1/2 small red onion -- or challot
> handful fresh cilantro -- chopped
> *optional diced chilled cucumber
> -Dressing-
> 1 tomato -- peeled and deseeded
> 2 tablespoons orange juice
> 1 tablespoon lime juice -- 1-2 to taste
> 1 jalapeno -- fresh seeded & minced
> 1 tablespoon chopped red onion
> 1/4 teaspoon ground cumin -- toasted
> 2 cloves garlic
> pinch cracked black pepper -- to taste
> pinch Kosher salt -- to taste
>
> Peel shrimp retaining tails, skewer and refridgerate until ready to
> season and grill. In a sauce pan add oil and melt butter. When
> butter oil mixture is hot, add garlic (it shud foam up slightly) and
> chil, then lime juice and saute for a min. Remove from heat and cool.
> Make dressing by combining all ingrediants in a blender and pureeing
> until you have a smooth sauce. Combine salad ingrediants and mix with
> the dressing. Brush shrimp with the garlic chili mixture and grill
> until done. You can let the shirmp rest with the seasoning brushed on,
> but it will pick up heat as it rests. Great either way.
>
>
> - - - - - - - - - - - - - - - - -
> - -
>
> Per Serving (excluding unknown items): 314 Calories; 28g Fat (75.8%
> calories from fat); 4g Protein; 17g Carbohydrate; 4g Dietary Fiber;
> 16mg Cholesterol; 85mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
> Meat; 1 1/2 Vegetable; 1/2 Fruit; 5 1/2 Fat.
>
> NOTES : June 2006 Spicey shrimp is good all on its own, I dont always
> make the cocktail, but it is very very nice...I serve by pouring the
> cocktail in a shallow bowl and lining the shrimp around the rim, I put
> the bowl in the center of a plater filled with tortilla chips so the
> cocktail serves as a dip also...very very nice...It can also be served
> around cocktail glasses with salad in the glass with the shrimp
> pesting around the rim of the glass....Hag k
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
>


Wow...this sounds great.. Pretty also!

Good to see Hag here. I've been a lurker for a LONG time and I remember
her!

helen

hello like your group. just dropping into say hi !
I have a fruit dip that we like. one jar marchellow
cream. one pk of cream cheese. blend together. dip fruit in
very good ..... strawberries, bananas, cantalope, grapes (seedless )
apples . oranges. other berries are not good b/c they are too mushy.
never tried watermellon. may be good.

Sorry I left my music on.

On Sun, 20 Aug 2006 13:28:07 -0500, Damsel in dis Dress
> wrote:

>On Sun, 20 Aug 2006 06:50:22 -1000, wrote:
>
>I think of you as a regular. Not a prolific regular, but definitely
a
>regular. Of course, you must use the best coffee available.
>
>I hope, this year, to finally have something in the budget so I can
>buy Kona from you for Christmas gifts.
>Ya know, I'll bet this is fabulous, but Crash has serious problems
>when he eats prunes, and if I ate a whole prune cake (with prune
>frosting!) myself, I'd have to get a laptop and post from the throne.
>
>Best I can do is try to imagine it, and it tastes very good in my
>imagination.
>
>Thanks for sharing. I hope someone who is more prune-tolerant makes
>it and loves it. <sigh>
>
>Carol

Aren't you sweet Carol! I never considered the other issue, sorry.
BTW..You can make that frosting with out the prunes. I remember it
from being a young kid, sticky white frosting-kind of like moist
meringues. (Going to have some cake for lunch, lucky me)

Take care!

aloha,
Cea
--smithfarms.com
farmers of pure kona
roast beans to kona to email

On Sun, 20 Aug 2006 14:01:56 -0700, "Helen Harrand"
> wrote:

>"Damsel in dis Dress" > wrote in message
.. .
>> On Sun, 20 Aug 2006 11:47:00 -0700, "Helen Harrand"
>> > wrote:
>>
>> >Good to see Hag here. I've been a lurker for a LONG time and I remember
>> >her!
>>
>> I've been privileged to meet Hag and Co. three times. Each time, I go
>> away loving her even more. )
>
>You lucky thing! One of these days I'll get to your neck of the woods and
>I'll get to meet you. As long as I've been lurking here (more than 10 or 12
>years, I think) you've been here!
>
>It's awsome to know that some things never change!

I arrived in February, 1997. And have taken plenty of time off. But,
yeah, I think you guys are stuck with me.

Carol

Here is one of my favorite recipes. I have it cold in the summer and
hot in the winter (the cheese is soft, but yummmmmm)

Orzo Chicken

1-2 Chicken breast either left over chicken or fry up in a bit of oil
and garlic Dice
1 box of Orzo pasta, cooked to directions (don't over cook!)
1 can of small black olives, sliced
1 bottle of Catalina dressing
1 large cluster of green grapes
1 brick (small) sharp cheddar diced
Add dry spices to taste and look

You can also add red or yellow pepper

Cook up orzo, put a little olive oil in pasta and toss, let it cool
(this will prevent the dressing from being sucked into the pasta)

While orzo is cooking, take chicken breast and cook it if you need to,
if not dice a left over.

When orzo is very well cooled, add all ingredients and refrigerate.

This can be heated up and it freezes well, even WITH the grapes!

Ginners

"Damsel in dis Dress" > wrote in message
...
> On Sun, 20 Aug 2006 11:47:00 -0700, "Helen Harrand"
> > wrote:
>
> >Good to see Hag here. I've been a lurker for a LONG time and I remember
> >her!
>
> I've been privileged to meet Hag and Co. three times. Each time, I go
> away loving her even more. )
>
> Carol


You lucky thing! One of these days I'll get to your neck of the woods and
I'll get to meet you. As long as I've been lurking here (more than 10 or 12
years, I think) you've been here!

It's awsome to know that some things never change!

hugs,
helen

On Sun, 20 Aug 2006 16:21:21 -0700, "Helen Harrand"
> wrote:

>I'm old so you'll have to forgive me for forgetting either when I got here
>first or when you did, I hope!
>
>
>I know that you've taken some time off. I've lurked here a long time and
>know that you've been back and forth. I'm just glad to see that you're back
>this time, not forth!

*SMILE*

My Jazzed-Up Baked Beans

I start with a big can of Bush's Baked Beans.

Saute a chopped medium onion and stir into the beans.

Fry 8 strips of bacon until very crisp, crumble and add bacon and
drippings to the beans.

Add two or more Tbs. of Dijon mustard and a goodly pinch of crushed red
pepper flakes.

A couple Tbs. of molasseses doesnt hurt if you like your BB's on the
sweetr side.

Personally, I make my own mustard and it's a gazillion times better than
any prepared mustard and too simple to make to not have on hand.

Use equal parts dry mustard powder and white vinegar. Mix well and cover
tightly and store in the fridge overnight. Next day, add an equal
portion of brown sugar, mix well and it gets better and better. This
mustard on a grilled Swiss sandwich...is pure Heaven, not to mention
what it does for the Baked Beans.

Bake the beans at 350 for about 45 minutes.

TL

Speaking of that home-made mustard....this is a KILLER salmon dish:

Use four to six sheets of phyllo dough, each layer carefully spread with
melted butter. Cut the dough layers big enough to wrap each salmon
filet.

(In between each layer, a sprinkle of poppy seeds is kinda nice but not
critical)

BEFORE you wrap each filet, salt and pepper, then spread a layer of the
mustard on top of them...then wrap and seal by wetting your finger with
water and pressing the edges of the dough together firmly.

Bake at 400 about 15-20 minutes, or until the phyllo is golden brown.

This is one of those dishes that knocks guests out---the presentation is
gorgeous and the crusty, flaky phyllo....the pungent yet sweet
mustard...is just fabulous for taking the Queen of Fish to a higher
level.

TL

> >>
> >> >Good to see Hag here. I've been a lurker for a LONG time and I
remember
> >> >her!
> >>
> >> I've been privileged to meet Hag and Co. three times. Each time, I go
> >> away loving her even more. )
> >
> >You lucky thing! One of these days I'll get to your neck of the woods
and
> >I'll get to meet you. As long as I've been lurking here (more than 10 or
12
> >years, I think) you've been here!
> >
> >It's awsome to know that some things never change!
>
> I arrived in February, 1997. And have taken plenty of time off. But,
> yeah, I think you guys are stuck with me.
>
> Carol


I'm old so you'll have to forgive me for forgetting either when I got here
first or when you did, I hope!


I know that you've taken some time off. I've lurked here a long time and
know that you've been back and forth. I'm just glad to see that you're back
this time, not forth!

helen

"ginners" > wrote in message
oups.com...
> Here is one of my favorite recipes. I have it cold in the summer and
> hot in the winter (the cheese is soft, but yummmmmm)
>
> Orzo Chicken
>
> 1-2 Chicken breast either left over chicken or fry up in a bit of oil
> and garlic Dice
> 1 box of Orzo pasta, cooked to directions (don't over cook!)
> 1 can of small black olives, sliced
> 1 bottle of Catalina dressing
> 1 large cluster of green grapes
> 1 brick (small) sharp cheddar diced
> Add dry spices to taste and look
>
> You can also add red or yellow pepper
>
> Cook up orzo, put a little olive oil in pasta and toss, let it cool
> (this will prevent the dressing from being sucked into the pasta)
>
> While orzo is cooking, take chicken breast and cook it if you need to,
> if not dice a left over.
>
> When orzo is very well cooled, add all ingredients and refrigerate.
>
> This can be heated up and it freezes well, even WITH the grapes!
>
> Ginners
==================
This sounds very good, thank you for posting it, I will try it out.
----------------
>

On Sun, 20 Aug 2006 13:01:09 -0500, Damsel in dis Dress
> wrote:

>On Sun, 20 Aug 2006 11:47:00 -0700, "Helen Harrand"
> wrote:
>
>>Good to see Hag here. I've been a lurker for a LONG time and I remember
>>her!
>
>I've been privileged to meet Hag and Co. three times. Each time, I go
>away loving her even more. )
>
>Carol

Well Thank you all for the kind comments...Ill try to post more often
as time allows...I do miss the ole crowded kitchen table of RFC even
if some of the guests do need to keep their shoes on...chuckle...
Hag k
Address Munged - Pull a Loraine Bobbit (Cut off waynespenis) to reply.

On Wed, 23 Aug 2006 07:39:53 +0900, Hag & Stenni
> wrote:

>.Ill try to post more often
>as time allows...I do miss the ole crowded kitchen table of RFC even
>if some of the guests do need to keep their shoes on...chuckle...

Please, please do. My eyes are welling up just because I miss you so
much and it's so good to see a message from you.

Huggles,
Carol, barefoot

> My challenge: emerge from your cyber-closets for one minute. Long
> enough to say hi and to post one recipe that you really like.
>
Hi!
Hmm, one recipe . . . bit of a challenge for me. Lately I've taken to
just throwing things together without any measurement but taste;
usually comes out alright

I make Chicken Parmigiana a lot, the occasional Veal Piccata (if I can
get a good price for veal). My grandma's meatballs - I guess I could
share that.

~two pounds worth of meat - the beef, pork and veal mixture. Depending
on where you live, the latter might be harder to get. In NJ, where I
used to live, you could get it all together in the same package. In
Florida, where I live now, sometimes you can't find ground veal at all.
~lots of parmesan cheese
~three or four eggs
~fresh basil leaves, ripped into pieces (NEVER cut)
~chopped garlic (depending on your taste - I usually don't put too much
in, only two or three cloves)
~bread crumbs (usually the italian-seasoned ones, if you can get 'em)

Get a large bowl and toss the meat in, working it with your hands a
little bit to get it to soften up. Add all ingredients a little bit at
a time, and work them in with your hands. Use plastic gloves if you're
the squeamish type. When it's all just mixed together (don't overwork
the meat), form into little balls and place in a pan. Fry 'em until
they're a nice brown on all sides. Drain well.

Or you could bake em; I've done that a few times. Less fattening that
way, but it loses something, I think.



~Nicole

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

> The only thing that I have is "Double Bump Ragout". Take a jar of
> your favorite (non meat) spaghetti sauce. Chop one green bell pepper,
> two cloves of garlic, one yellow onion. Saute and add the sauce.
> Simmer as long as you like. You can also add: browned italian sausage
> ( I like Raleys, from the in-store butcher. It only takes a half
> pound), mushrooms, fresh basil, italian parsley. Experiment with your
> own favorites. This makes a huge sauce, with fresh, crisper veggies on
> top of the richer stew. And...real cooking skills have been used! Just
> hide the jar.
>
> I put some (2-3 servings each) in freezer bags and have it on hand all
> the time.

Why is this called double bump?

Regards,
Rich & Ranee

Remove do not & spam to e-mail me.

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

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