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

This recipe amazes even guests who say "Nah....I don't like fish". Use any
fish firm enough to poach without falling apart. Recipe includes text from
the original book. I usually quadruple the garlic, but experiment first.
Also works nicely with shrimp or scallops.

Fish in Crazy Water

PESCE ALL'ACQUA PAZZA

Recipe from "Marcella Cucina" by Marcella Hazan



1 1/2 pounds fresh, ripe tomatoes

4 cups of water

3 large garlic cloves, peeled and sliced very thin

2 tablespoons very finely chopped parsley

Chopped red chili pepper, 1/8 teaspoon or to taste, or dried red pepper
flakes

1/4 cup extra virgin olive oil

Salt

A 1 1/2- to 2-pound red snapper, filleted with its skin left on

Optional: 4 slices of

day-old or grilled sourdough bread

For 4 persons



One of the most frequently recurring conversational expressions in the
dialect of my native Romagna is anicreid, "I don't believe it." That
skepticism is a characteristic I share with people of my region. When a dish
has a fanciful name, I resist trying it, feeling that it has been dressed up
to cover up a lack of substance. Had it been up to me, I never would have
sampled that Neapolitan creation, fish in crazy water. "What's crazy water
go to do with cooking and anyway, who wants to eat fish in water?" Such were
my thoughts, until my friend from Amalfi, Pierino Jovine, one day simply
brought the dish to the table without asking or telling. Now, I am the one
who goes crazy over it. Water is what brings together all the seasoning
ingredients, the tomatoes, garlic, parsley, chili pepper, salt, and olive
oil. They simmer in it for a full 45 minutes, exchanging and compounding
their flavors, producing a substance that is denser than a broth, looser,
more vivacious, and fresher in taste than any sauce, in which you then cook
the fish.



1.Peel the tomatoes raw using a swiveling-blade vegetable peeler, and chop
them roughly with all their juice and seeds. The yield should be about 2
cups.



2.Choose a saute pan in which the fish fillets can be subsequently fit
flat without overlapping. Put in the water, garlic, chopped tomatoes,
parsley, chili pepper, olive oil, and salt. Cover the pan, turn the heat to
medium, for 45 minutes.



3.Uncover the pan, turn up the heat, and boil the liquid until it has been
reduced to half its original volume.



4.Add the fish, skin facing up. Cook for 2 minutes, then gently turn it
over, using two spatulas. Add a little more salt and cook for another 12
minutes or so. Serve promptly over the optional bread slice.

"Damsel in dis Dress" > wrote in message
...
> 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

ACK! ( blush)
Ok, here's a favorite...

Summer Spaghetti

Put your clothes on and go out to the garden and pick...

A couple of ripe tomatoes
A sweet pepper
A handful of basil
Add a sweet onion
Dice or chop all
Add about a half a cup of sliced green salad olives
and *plenty* of shredded mozzarella cheese
salt to taste

Stir it all together and serve over hot spaghetti or linguini dressed with
evoo. The cheese should melt, btw, so if your 'sauce' has been
refrigerated, zap it in the microwave a bit to warm it up and melt the
cheese.

Sorry, I don't measure...it's to taste. You can vary your ingredients to
suit your veggie taste.

(The winter version of this involves substituting frozen basil pesto and
caprese or grape tomatoes).

chipper (turn off that magic monitor now or I'll start calling you Miss
Patty)

On Thu, 17 Aug 2006 19:04:56 GMT, "Chipper"
> wrote:

>
>"Damsel in dis Dress" > wrote in message
.. .
>> 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
>
>ACK! ( blush)
>Ok, here's a favorite...
>
>Summer Spaghetti
>
>Put your clothes on and go out to the garden and pick...

ROFLMAO!

>A couple of ripe tomatoes
>A sweet pepper
>A handful of basil
>Add a sweet onion
>Dice or chop all
> Add about a half a cup of sliced green salad olives
>and *plenty* of shredded mozzarella cheese
>salt to taste
>
>Stir it all together and serve over hot spaghetti or linguini dressed with
>evoo. The cheese should melt, btw, so if your 'sauce' has been
>refrigerated, zap it in the microwave a bit to warm it up and melt the
>cheese.
>
>Sorry, I don't measure...it's to taste. You can vary your ingredients to
>suit your veggie taste.
>
>(The winter version of this involves substituting frozen basil pesto and
>caprese or grape tomatoes).

This sounds very good. And you've been holding out on us all this
time??? I *demand* more recipes. <stomping bare foot>

>chipper (turn off that magic monitor now or I'll start calling you Miss
>Patty)

It was Miss Betty when I was little (late 50s)

Carol, glad there are no magic monitors out there

On Thu, 17 Aug 2006 19:04:56 GMT, "Chipper"
> wrote:

>
>"Damsel in dis Dress" > wrote in message
.. .
>> 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
>
>ACK! ( blush)
>Ok, here's a favorite...
>
>Summer Spaghetti
>
>Put your clothes on and go out to the garden and pick...

Spoil sport

Snipped great looking recipe.

Thanks for sharing. Looking forward to more recipes from you.

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

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>

Sorry I left my music on.

Damsel in dis Dress, after taking an infinite amount of time, finally, on
17 Aug 2006, typed out:

> 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


Attagirl Carol!!!

Drag 'em out of the shadows kicking and screaming!

I hear them milling around and mumbling amongst themselves but my magic
monitor has been on the fritz for ages!

Andy

"Damsel in dis Dress" > wrote in message
...
> 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

Hi! Here is a favorite recipe. It's delightfully fresh.

Sicilian Fennel & Orange Salad with Red Onion and Mint



2 large navel oranges peeled and segmented, reserving juice for dressing

1 large fennel bulb cored and very thinly sliced

1/2 cup very thinly sliced red onion

16 small fresh mint leaves, torn

3 tablespoons extra virgin olive oil

1 clove garlic crushed

20 oil cured black olives



Combine orange juice, olive oil and garlic. Toss orange segments, fennel,
onion and mint in bowl with dressing to coat. Season with salt & pepper.
Arrange on bed of mixed greens. Top with olives & serve.



Enjoy,



Anita

Anita Amaro wrote:
> "Damsel in dis Dress" > wrote in message
> ...
> > 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
>
> Hi! Here is a favorite recipe. It's delightfully fresh.
>
> Sicilian Fennel & Orange Salad with Red Onion and Mint
>
>
>
> 2 large navel oranges peeled and segmented, reserving juice for dressing
>
> 1 large fennel bulb cored and very thinly sliced
>
> 1/2 cup very thinly sliced red onion
>
> 16 small fresh mint leaves, torn
>
> 3 tablespoons extra virgin olive oil
>
> 1 clove garlic crushed
>
> 20 oil cured black olives
>
>
>
> Combine orange juice, olive oil and garlic. Toss orange segments, fennel,
> onion and mint in bowl with dressing to coat. Season with salt & pepper.
> Arrange on bed of mixed greens. Top with olives & serve.
>
>
>
> Enjoy,
>
>
>
> Anita

This looks very good! I'll have to try it. I especially like the part
about "Toss the olives and serve". Since I don't like olives, I think
I'll just not buy them in the first place.

Anita Amaro wrote:

> Hi! Here is a favorite recipe. It's delightfully fresh.
> Sicilian Fennel & Orange Salad with Red Onion and Mint
>
> 2 large navel oranges peeled and segmented, reserving juice for dressing
> 1 large fennel bulb cored and very thinly sliced
> 1/2 cup very thinly sliced red onion
> 16 small fresh mint leaves, torn
> 3 tablespoons extra virgin olive oil
> 1 clove garlic crushed
> 20 oil cured black olives
> Combine orange juice, olive oil and garlic. Toss orange segments, fennel,
> onion and mint in bowl with dressing to coat. Season with salt & pepper.
> Arrange on bed of mixed greens. Top with olives & serve.
> Enjoy,

Oooh, I think I might! It sounds wonderful. I ADORE oil cured black
olives and fennel.
Thanks
Goomba

On Thu, 17 Aug 2006 15:25:46 -0400, "Anita Amaro" >
wrote:

>
>"Damsel in dis Dress" > wrote in message
.. .
>> 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
>
>Hi! Here is a favorite recipe. It's delightfully fresh.
>
>Sicilian Fennel & Orange Salad with Red Onion and Mint
>Enjoy,

WOW. That sounds really good and I don't even like Fennel! I'll give
it a try, thanks, Anita.


TammyM

On Thu, 17 Aug 2006 15:25:46 -0400, "Anita Amaro" >
wrote:

>Sicilian Fennel & Orange Salad with Red Onion and Mint

Thanks Anita, and welcome to the Land of the Posting. I *will* be
trying this one, although I'll be stuck eating all the olives
<crocodile tears> because Crash doesn't like them. YAY!

Post more!
Carol

On Thu, 17 Aug 2006 15:25:46 -0400, "Anita Amaro" >
wrote:

>
>"Damsel in dis Dress" > wrote in message
.. .
>> 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
>
>Hi! Here is a favorite recipe. It's delightfully fresh.
>
>Sicilian Fennel & Orange Salad with Red Onion and Mint
>
Great recipe snipped and saved.

Ingredients are on my shopping list already.
Thanks for sharing.

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

Damsel in dis Dress > wrote:

> 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.... *waves to Jill and Kilikini*
Been lurking for a while, enjoying the chat and picking up some new
recipes. Definitely going to try the Cream of Garlic soup!
DH and I are both scientific illustrators and live in Surrey, England.

Here's a very simple recipe we like to do:

Chicken and Green Peppers
Serves 2

2 chicken breasts, skinned and cut into bite-sized chunks
2 green peppers (sweet peppers, bell peppers) or one green + one yellow
for colour. Red is too sweet
1 bouquet garni
1 medium onion, very finely chopped
EVOO for frying
Salt and pepper

In a shallow frying pan put about 2-3 tablespoons EVOO. Fry the onion on
a very low heat until caramelized/golden brown, about 10 mins.
Meanwhile in another pan put 1-2 tablespoons EVOO and fry the chicken
gently until white all over. Turn heat down and add the chopped peppers,
bouquet garni, salt and freshly ground black pepper to taste, plus a
splash or two of hot water to moisten the bouquet garni and stop the
food sticking. Stir, and then cover and simmer on a low heat until the
peppers are softened to your preferred texture. (10 mins or so) Stir
from time to time to move the bouquet garni around it. Add a splash more
water if it gets too dry.

Serve on a bed of rice, with the fried onions on top of the chicken and
peppers, accompanied by a cold white wine :-)

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

Debbie Wilson wrote:

> Serve on a bed of rice, with the fried onions on top of the chicken and
> peppers, accompanied by a cold white wine :-)
>
> 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

Looks good - thanks ;-) See below for my favorite kitty tune:

http://www.eatmousies.com/intro.html



N.

Nancy2 > wrote:

> Looks good - thanks ;-) See below for my favorite kitty tune:
>
> http://www.eatmousies.com/intro.html

Love it, thanks!! My favourite cat cartoons - brilliant site :-)

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

On Thu, 17 Aug 2006 20:47:25 +0100, (Debbie Wilson)
wrote:

>Okay.... *waves to Jill and Kilikini*
>Been lurking for a while, enjoying the chat and picking up some new
>recipes. Definitely going to try the Cream of Garlic soup!
>DH and I are both scientific illustrators and live in Surrey, England.

Cool! Thanks for the introduction. I can't even draw a tic-tac-toe
grid. I'm in awe.

>Here's a very simple recipe we like to do:
>
>Chicken and Green Peppers
>Serves 2
>
>2 chicken breasts, skinned and cut into bite-sized chunks
>2 green peppers (sweet peppers, bell peppers) or one green + one yellow
>for colour. Red is too sweet

How 'bout if the eaters in question *only* like red? Is it still too
sweet? This sounds good.

Carol

Damsel in dis Dress > wrote:

> On Thu, 17 Aug 2006 20:47:25 +0100, (Debbie Wilson)
> wrote:
>
> >Chicken and Green Peppers
> >Serves 2
> >
> >2 chicken breasts, skinned and cut into bite-sized chunks
> >2 green peppers (sweet peppers, bell peppers) or one green + one yellow
> >for colour. Red is too sweet
>
> How 'bout if the eaters in question *only* like red? Is it still too
> sweet? This sounds good.

Glad you like the sound of it, Carol!
BTW should have mentioned in the original recipe that the peppers should
be cored and chopped into pieces, about 1"-1.5" squares approx! Just in
case anyone was going to add them whole!

Hmm... if they only like red.. I dunno, never tried it. The green
peppers do complement the bouquet garni well, I'm wondering if the red
might overpower it a bit, but it's worth a try. But DH created a variant
of this recipe a while back that would work with red, and there's
another one I do that would work:

Chicken and Red Peppers
Serves 2
2 chicken breasts, skinned and cut into bite-sized chunks
2 red peppers, cored and cut into 0.5" strips.
3-4 button mushrooms, sliced
Olive oil for frying
0.5 teaspoon dried rosemary and 0.5 teaspoon dried oregano
1-2 teaspoons garlic puree
1 glass white wine (or about 4-5 tablespoons lemon juice as an
alternative)
Salt & pepper

Fry the chicken gently in about 2-3 tablespoons olive oil until
whitened, then add the garlic puree and stir well in. Add the peppers
and mushrooms and fry for a further 2-3 mins. Add the wine or lemon
juice, stir in well, then add herbs, salt & pepper, stir then cover and
simmer on a low heat for about 15 mins or until the peppers are soft and
chicken is done. Serve on a bed of rice accompanied by the rest of the
wine.
(DH usually does a nice-looking tricolour version of this with green,
red and yellow peppers)


Chicken and Oranges
Serves 2

4 chicken thighs, with skin left on
2 red peppers, cored and sliced (I usually use yellow for looks, but red
would work)
1 orange, peeled and cut into 8 chunks or 6 thick slices
Knob of butter
1 glass orange juice, I suppose about 0.25 pint?
0.25 pint chicken stock
2 sprigs fresh rosemary
Salt & pepper

Fry the chicken thighs in the butter until browned on both sides. Add
the orange juice and stock, stir in well, then add the peppers, orange
and rosemary and s & p to taste. Simmer covered for about 15-20 mins
until chicken is cooked. Serve with rice (brown rice is quite nice with
this) and a green salad.

Sometimes the rosemary makes this slightly bitter - any suggestions for
better herbs to add that would complement the citrus sweet flavours
would be welcomed :-)

As you can tell our recipes tend to be v simple 'peasant cooking'! Have
got others but don't want to risk ridicule ;-}

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

Debbie wrote:

> Chicken and Red Peppers
> Serves 2
> 2 chicken breasts, skinned and cut into bite-sized chunks
> 2 red peppers, cored and cut into 0.5" strips.
> 3-4 button mushrooms, sliced
> Olive oil for frying
> 0.5 teaspoon dried rosemary and 0.5 teaspoon dried oregano
> 1-2 teaspoons garlic puree
> 1 glass white wine (or about 4-5 tablespoons lemon juice as an
> alternative)
> Salt & pepper
>
> Fry the chicken gently in about 2-3 tablespoons olive oil until
> whitened, then add the garlic puree and stir well in. Add the peppers
> and mushrooms and fry for a further 2-3 mins. Add the wine or lemon
> juice, stir in well, then add herbs, salt & pepper, stir then cover and
> simmer on a low heat for about 15 mins or until the peppers are soft and
> chicken is done. Serve on a bed of rice accompanied by the rest of the
> wine.
> (DH usually does a nice-looking tricolour version of this with green,
> red and yellow peppers)


Reminds me of this (fairly easy and very tasty) recipe from America's Test
Kitchen:

Pork Chops with Vinegar and Sweet Peppers

For this recipe, we prefer rib chops, but center-cut chops, which contain a
portion of tenderloin, can be used instead. If you do not have time to brine
the chops, "enhanced" pork (pork injected with a salt, water, and sodium
phosphate solution, so stated on the package label) presents an acceptable
solution; the enhanced meat will have more moisture than unbrined natural
chops. To keep the chops from overcooking and becoming tough and dry, they
are removed from the oven when they are just shy of fully cooked; as they
sit in the hot skillet, they continue to cook with residual heat. The
vinegar stirred into the sauce at the end adds a bright, fresh flavor. We
advise, however, that you taste the sauce before you add the vinegar--you
may prefer to omit it.

Serves 4
1 cup sugar
Table salt
4 bone-in rib loin pork chops, each 3/4 to 1 inch thick and 7 to 9 ounces
Ground black pepper
2 tablespoons olive oil
1 large onion, chopped fine (about 1 1/4 cups)
1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
(about 1 1/2 cups)
1 large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide
strips (about 1 1/2 cups)
2 anchovy fillets, minced (about 2 teaspoons)
1 sprig fresh rosemary, about 5 inches long
2 medium cloves garlic, minced or pressed through garlic press (about 2
teaspoons)
3/4 cup water
1/2 cup white wine vinegar, plus optional 2 tablespoons to finish sauce
2 tablespoons unsalted butter, cold
2 tablespoons chopped fresh parsley leaves

1. Dissolve sugar and 1/2 cup table salt in 2 quarts water in large
container; add pork chops and refrigerate 30 minutes. Remove chops from
brine; thoroughly pat dry with paper towels, season with 3/4 teaspoon
pepper, and set aside.

2. Adjust oven rack to middle position; heat oven to 400 degrees. Heat oil
in heavy-bottomed ovensafe 12-inch nonreactive skillet over medium-high heat
until oil begins to smoke; swirl skillet to coat with oil. Place chops in
skillet; cook until well browned, 3 to 4 minutes, using spoon or spatula to
press down on center of chops to aid in browning. Using tongs, flip chops
and brown lightly on second side, about 1 minute. Transfer chops to large
plate; set aside.

3. Set skillet over medium-high heat. Add onion and cook, stirring
occasionally, until just beginning to soften, about 2 minutes. Add peppers,
anchovies, and rosemary; cook, stirring frequently, until peppers just begin
to soften, about 4 minutes. Add garlic; cook, stirring constantly, until
fragrant, about 30 seconds. Add water and 1/2 cup vinegar and bring to boil,
scraping up browned bits with wooden spoon. Reduce heat to medium; simmer
until liquid is reduced to about 1/3 cup, 6 to 8 minutes. Off heat, discard
rosemary.

4. Return pork chops, browned side up, to skillet; nestle chops in peppers,
but do not cover chops with peppers. Add any accumulated juices to skillet;
set skillet in oven and cook until center of chops registers 135 to 140
degrees on instant-read thermometer, 8 to 12 minutes (begin checking
temperature after 6 minutes). Using potholders, carefully remove skillet
from oven (handle will be very hot) and cover skillet with lid or foil; let
stand until center of chops registers 145 to 150 degrees on instant-read
thermometer, 5 to 7 minutes. Transfer chops to platter or individual plates.
Swirl butter into sauce and peppers in skillet; stir in optional 2
tablespoons vinegar, if using, and parsley. Adjust seasonings with salt and
pepper, then pour or spoon sauce and peppers over chops. Serve immediately.

BOB'S NOTES:

1. I've made this a couple times. The first time, I served it on top of soft
polenta with parmesan and peas, with garlic-flavored pan-seared zucchini
planks on the side. I think the parmesan was superfluous, though the peas
were good with the piquant pork and peppers. The next time, I served it
with anise-flavored Moroccan bread, and I liked that combination a lot. (I
had a Moroccan carrot salad and an orange-olive salad as side dishes.) It
would probably be good over plain white rice, too.

2. I used cider vinegar rather than white vinegar; I figured (rightly, by my
tastes) that the slight apple taste would harmonize well with the pork. The
web site has a variation where you use balsamic vinegar, and that would
probably also be nice.


Bob

Bob Terwilliger > wrote:

> Reminds me of this (fairly easy and very tasty) recipe from America's Test
> Kitchen:
>
> Pork Chops with Vinegar and Sweet Peppers

Ooh yes - that does sound very nice! Will have to give that a try.
Interesting addition of the anchovy fillets too. Were these the usual
kind you can get in jars, or fresh cooked?

> BOB'S NOTES:
>
> 1. I've made this a couple times. The first time, I served it on top of soft
> polenta with parmesan and peas, with garlic-flavored pan-seared zucchini
> planks on the side.

Can you tell me how you did the zucchini, Bob? We have a *lot* that is
just ripening and always on the lookout for different ways of cooking
it. Thanks!

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

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

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

On Thu, 17 Aug 2006 20:47:25 +0100, (Debbie Wilson)
wrote:

>Damsel in dis Dress > wrote:
>
>> 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.... *waves to Jill and Kilikini*
>Been lurking for a while, enjoying the chat and picking up some new
>recipes. Definitely going to try the Cream of Garlic soup!
>DH and I are both scientific illustrators and live in Surrey, England.
>
>Here's a very simple recipe we like to do:
>
>Chicken and Green Peppers


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

Keep up coming.

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

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

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 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

LOL ... I guess you could call me a lurker, I've only just signed on to
this group and have been reading back messages ... so here goes for the
requested recipe ...

It's something my mom used to make for special occassions, I still make
it for special occassions or whenever I want a change from the standard
"What's for dinner? Chicken? AGAIN?! How'd you make it THIS time?!"

Cherry Chicken

1 fryer, cut up and flour coated
2 - 3 Tbsps cooking oil
1 21-ounce can cherry pie filling
1/2 cup orange juice
1/4 cup packed brown sugar
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp ground nutmeg

In skillet brown chicken in hot oil. Ten minutes on each side. Season
with salt and pepper. Drain off excess fat. Combine pie filling, orange
juice, brown sugar, salt, and spices. Pour over browned chicken. Cover
and simmer 20 - 25 minutes or until fork tender.

Now, thats how my mom made it. I do it a little different. First I
take whatever chicken I want (last time I used boneless breast) and
brown it. Then I put it in a casserole dish, pour the sauce over it
and bake it until done. Either way, it's really good!

How's that for a first recipe? *grin*

Michelle

On 17 Aug 2006 13:10:01 -0700, "Bubbe" > wrote:

>LOL ... I guess you could call me a lurker, I've only just signed on to
>this group and have been reading back messages ... so here goes for the
>requested recipe ...

Welcome to the group, and I hope you'll stick around.

>It's something my mom used to make for special occassions, I still make
>it for special occassions or whenever I want a change from the standard
>"What's for dinner? Chicken? AGAIN?! How'd you make it THIS time?!"
>
>Cherry Chicken

Wow! Chicken and dessert, all rolled into one. I'm intrigued. Will
have to run it past my picky eater, but this sounds like something I'd
like to try.

Carol

On 17 Aug 2006 13:10:01 -0700, "Bubbe" > 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
>
>LOL ... I guess you could call me a lurker, I've only just signed on to
>this group and have been reading back messages ... so here goes for the
>requested recipe ...
>
>It's something my mom used to make for special occassions, I still make
>it for special occassions or whenever I want a change from the standard
>"What's for dinner? Chicken? AGAIN?! How'd you make it THIS time?!"
>
>Cherry Chicken
>
Recipe snipped and saved.

Thanks. DH loves Orange Chicken. I bet he'll like this one also.

Keep posting

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

"Damsel in dis Dress" > wrote in message
...
> 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

Darn, I thought I'd disconnected that webcam!

And I know I'm not officially a lurker, but that's what I've been doing
lately, so...

Hmm...one recipe?

Okay, here goes...

Spray a pie pan with Pam or smear with butter.
Beat 4-5 eggs and some cream together (did I mention that I don't measure
stuff?) with salt and pepper.
Toss fresh, chopped spinach leaves with diced garlic, diced onions and
sliced mushrooms.
Spread spinach mixture in pie pan.
Sprinkle shredded swiss cheese over spinach mixture.
Pour egg mixture over spinach mixture. (It'll seep down evenly after a few
moments)
Top with more swiss cheese if you like.
Bake at 350 until toothpick comes out clean.

I cut this into quarters. 1 quarter is generally the right size for me for
breakfast...or lunch...or dinner. <g> It reheats well in the microwave too.

Lisa Ann

"Lisa Ann" > wrote
>
> Spray a pie pan with Pam or smear with butter.
> Beat 4-5 eggs and some cream together (did I mention that I don't measure
> stuff?) with salt and pepper.
> Toss fresh, chopped spinach leaves with diced garlic, diced onions and
> sliced mushrooms.
> Spread spinach mixture in pie pan.
> Sprinkle shredded swiss cheese over spinach mixture.
> Pour egg mixture over spinach mixture. (It'll seep down evenly after a
few
> moments)
> Top with more swiss cheese if you like.
> Bake at 350 until toothpick comes out clean.
>
> I cut this into quarters. 1 quarter is generally the right size for me
for
> breakfast...or lunch...or dinner. <g> It reheats well in the microwave
too.
>
oo, nice.



--
Posted via a free Usenet account from http://www.teranews.com

On Thu, 17 Aug 2006 17:00:06 -0400, "Lisa Ann"
> wrote:

>Spray a pie pan with Pam or smear with butter.
>Beat 4-5 eggs and some cream together (did I mention that I don't measure
>stuff?) with salt and pepper.
>Toss fresh, chopped spinach leaves with diced garlic, diced onions and
>sliced mushrooms.
>Spread spinach mixture in pie pan.
>Sprinkle shredded swiss cheese over spinach mixture.
>Pour egg mixture over spinach mixture. (It'll seep down evenly after a few
>moments)
>Top with more swiss cheese if you like.
>Bake at 350 until toothpick comes out clean.

Like salgud, I'll leave one ingredient at the store. The mushrooms.
I'll compensate with extra spinach. You guys are starting to make me
drool. If my keyboard shorts out, I'll be taking up a collection
among the lurkers to replace it. ;D

Carol

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

Hi. This is Ludmillia. I've been enjoying the postings! Congrats on
having one of the groups that doesn't have the racists and ravers
posting all over the place. The info on injected meats was priceless.
Now I know why I can't get a good sear on meats.

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.

On 17 Aug 2006 14:17:16 -0700, "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.

Crash loves Hunt's canned spaghetti sauce (won't touch Barilla,
although I'm not tossing him out to the streets because of that). I
know he'd still love it with extra onion, garlic, and sausage added.
We always add a little fennel powder, too (wouldn't be necessary with
the Italian sausage) and a splash of red wine.

Freezer bags beat the heck out of the science experiment that's
currently languishing in our fridge. Why have I never thought to
freeze spaghetti sauce?

Thank you, Ludmillia,
Carol

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

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

"Damsel in dis Dress" > wrote in message
...
> 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

This is outrageously good, and a great company dish!

CHICKEN CORDON BLEU

Makes 2 to 4 servings

4 thin slices of ham
4 slices Swiss cheese
4 boneless, skinless chicken breast halves, pounded thin
1/2 cup all-purpose flour
1 egg, beaten
1/2 cup cornflake crumbs
4 to 6 tablespoons butter
Juice of 1 lemon or lime
3 to 4 tablespoons sour cream

1. Place 1 ham slice and 1 cheese slice on each piece of chicken. Fold
over and secure with a large toothpick. (I roll mine up jelly-roll style.)

2. Dredge in flour. Dip in egg. Roll in cornflake crumbs.

3. In a large skillet, melt 4 tablespoons butter over medium heat and cook
the chicken, uncovered, for 12 minutes or until cooked through. (Karen's
note: Jelly-roll style will take longer, about 20 minutes, and you may want
reduce the heat to medium-low; cover the skillet to help speed up the
cooking.) Turn chicken every few minutes to prevent sticking. When done,
transfer chicken to serving plate. Squeeze lemon or lime juice into the
skillet.

4. Transfer the chicken to a serving plate. Add remaining butter and sour
cream to drippings. Stir and pour the sauce over the chicken. Serve with
asparagus or green beans. (Karen's note: I omit the "remaining butter" and
the sauce turns out just fine.)

(From "Love and Dishes - The Soap Opera Cookbook" - Sydney Penny, Julia
Santos of All My Children)

Karen

On Thu, 17 Aug 2006 21:55:30 GMT, "Karen" >
wrote:

>CHICKEN CORDON BLEU

We will definitely attempt this one (I'm not terribly confident about
rolling stuff up and keeping the contents on the *inside*). We both
love this conbination of flavors, but the frozen ones really don't cut
it. Crash doesn't know any better. Yet.

Carol

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

"Damsel in dis Dress" > wrote in message
...
> Come on out. We know you're there. We have magic monitors and can
> see you. Some of you should put some clothes on.
>


Oh CRAP!!!!!!! You *can* see me!!! BRB.......

ok, now that I have pants 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


Am I good for now w/my chicken paprikash and eggplant casserole kinda
procedure/recipes? I'm looking forward to seeing other folks' recipes tho!

helen

Oh pshaw, on Thu 17 Aug 2006 05:31:00p, Helen Harrand meant to say...

>
> "Damsel in dis Dress" > wrote in message
> ...
>> Come on out. We know you're there. We have magic monitors and can
>> see you. Some of you should put some clothes on.
>>
>
>
> Oh CRAP!!!!!!! You *can* see me!!! BRB.......
>
> ok, now that I have pants on.......

You should probably move your PC out of the bathroom.

>> 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
>
>
> Am I good for now w/my chicken paprikash and eggplant casserole kinda
> procedure/recipes? I'm looking forward to seeing other folks' recipes
> tho!

You are with me.

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

Recipe By : Stouffer's
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs
2 c Granulated sugar
1 t Cider vinegar
1 t Vanilla extract
1 1/3 Sticks butter or margarine
5 1/3 oz Can Baker's coconut
1 Unbaked 9" pie shell

Preheat oven to 425 degrees. Melt butter or margarine, set aside. Beat
eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and
vanilla and beat until well combined, about one minute. Add melted
butter or margarine and beat until thoroughly combined, about two
minutes. Add coconut and mix just until well distributed. Pour into
unbaked pie shell. Bake at 425 degrees for 10 minutes. Reduce
temperature to 350 degrees and bake for an additional 30-35 minutes,
until top is golden brown and filling is set. If pie appears to be
browning too quickly, reduce oven to 325 degrees and tent a piece of
aluminum foil loosely over top. Hold pie at room temperature for
serving. Serve with unsweetened whipped cream, lightly flavored with
vanilla.

Note: I prefer using the Southern Style shredded coconut, but the Angel
Flaked variety is acceptable.

--
Wayne Boatwright
__________________________________________________

God bless us cat lovers.