               Sen. Joseph Montoya's New Mexican Chili

1 1/2 lbs round steak, cut in 1/4 cubes
2         cloves garlic, minced
2 T       oil
1 1/2 t   flour
3 T       unspiced chili powder
2 c       water
1 t       salt

Heat oil in saucepan of Dutch oven, add meat and cook and stir 10
min. add garlic when meat is partially browned. Sprinkle with flour
and stir 1 min longer. Add chili powder, water and salt. Cover and
simmer 45 min.

Serves 4

comment:  if unspiced chili (no cumin, no oregano, etc.) is not
          available, use regular chili powder (Mexene is best).

       John White




  OLX 2.2  The only normal people are ones you don't know very well




                   KATHY HIRDLER'S FIRE CAMP CHILI

100 lb  pinto beans
48      large onions, chopped
4 C     jalapeno chilies with juice
40 lb   meat (ham, sausage, pork, bacon ends, ground beef, etc)
4 C     chili powder
        salt to taste

Soak beans overnight, then raise to a boil on high heat.
Add all ingredients and simmer until tender (about 6 hours).
Add water as necessary.  Stir occasionally.  Makes 60 gallons.

Serves 1200 approximately.

JW comment: This is a little less than 1/2 pint per person, so adjust
            accordingly.

       John White



                  ******************************
            Will SOMEONE get AL a copy of Meal Master?? 
                  ******************************



    Well this isn't vegetarian, but it is mostly veggies and
cheese, with just a bit of meat.  BTW, this one isn't from the
Online Cooking Club, but was an original creation from what
still remains of the Wizard's own peculiar brain (I'd give you a
piece of my mind, but it's my last one!).  However, since it was
published in the Food & Wine RoundTable's monthly newsletter, it
will still need the reference back to the GEnie copyright/signup
blurb you are using for the cooking club recipes).

                Aromatic Aubergine au Asafoetida (*)

Ingredients:

   1          eggplant (suitable size for stuffing)
   2          leeks, chopped
   1   small  green pepper, finely diced
   4   oz     hot Italian turkey sausage
   1/2 cup    sharp Cheddar cheese, grated
   1/2 cup    Parmesan cheese, grated
   1/4 tsp    compounded asafoetida powder
   1   Tblsp  hot Indian curry paste
   1   Tblsp  olive oil

Directions:

    Slice eggplant in half, lengthwise.  Do not peel (or wash,
unless you're one of those overly fastidious types).  Steam
(about 10-15 minutes) or parboil (about 5 minutes) or microwave
on high (about 5-7 minutes).

    Scoop out flesh from each half of eggplant (a power router
works real well for this), leaving about a 1/4 inch shell.  Mash
scooped-out eggplant pulp with fork, ricer, hammer, or a real
masher (if you have invited one for dinner).

    Saute leeks, pepper and sausage in oil until veggies soft
and sausage no longer pink, adding asafoetida and curry paste
after first minute or two.  Add mashed eggplant pulp during last
minute or two of cooking, stirring thoroughly.

    Stuff each eggplant half with about half of the pulp, veggie
and meat mixture. Top this with the grated cheddar and then top
this with remaining stuffing mixture.

    Bake (loosely covered with foil) in a pre-heated oven (350
degrees) for about 30 minutes or until shell is tender. Top with
grated Parmesan (remove foil first) and continue baking uncovered
until melted (the parmesan cheese that is, not the eggplant).

    Stand aside for about 5 minutes and then cut crosswise into
serving sized chunks.

   May be served with a side dish of beans to test the efficacy of
the asafoetida's supposed medicinal properties.

    Enjoy - or else!  BTW, I actually made and ate this for
dinner the other night and it's not half bad (though figuring
out which that half is, is a bit tricky at first).

(*)  "Asafoetida is a resin extracted from an oriental
umbelliferous plant.  It is dried and crushed and sold as powder
in Iran, India, and Afghanistan, where it is commonly used as a
condiment.  Its very bitter flavour and pronounced garlic smell
make it distasteful to Europeans.  It was popular with the
Romans, but was later used mainly as a medicine to treat
flatulence, etc."  (Larousse)

      Alan Cohen




             **************************************
    We are now the proud owners of a majorly HUGE 'previously cooked'
    crockpot! PLEASE! Let the recipes fly.........
             **************************************



------Meal Master------

     Title: Stuffed Bell Peppers
Categories: Maindish, Beef, LB
  Servings:  4

      4 md Green Bell peppers*               1/2 ts Pepper
    1/4 c  Vegetable oil                     1/2 ts Thyme
      1 md Onion, finely chopped             1/2 c  Drained stewed tomatoes
      2    Cloves, minced garlic               1 c  Cooked rice**
    1/2 lb Ground beef                         1 tb Parsley
    1/2 ts Salt

  1. Cut top off each pepper and remove seeds and veins. Blanch in boiling
  water for 3 to 4 minutes. Remove and let cool.

  2. In a skillet, heat oil, add onion and garlic and saute for 4 to 5
  minutes.

  3. Add meat, salt, pepper and thyme and cook until meat is browned.

  4. In a large mixing bowl, combine the meat, tomatoes, rice and parsley.

  5. Stuff each pepper with the meat mixture, place top back on each and
  bake in a preheated 325 degree F. oven for 20 to 25 minutes.

   *You may use yellow or red peppers as a substitute for eye appeal. One of
  my favorite serving tricks to use green, red, yellow peppers in this
  preparation.  Then, use a large, well garnished platter for the cooked
  peppers. If you use a creole type suace, the affect is truely spectacular.

  **I have from time to time cut the peppers in half lenghtwise in order to
  add plate coverage. This is especially important if the peppers are small.
  It gives the appearence of quantity with out the bulk.  When I do this I
  increase the cooked rice to 1 1/2 cups.  Your mileage may vary!

      Larry Bibich
-----



  DeLuxe/386 1.25 #6807  "He's not a crook, he's just ethically challenged"





---------- Recipe via Meal-Master (tm) v7.01

     Title: Corn Relish
Categories: Relishes
  Servings:  8

  1 1/2 c  Cider vinegar                       1 lg Red Bell Pepper, seeded, an
    1/2 c  Sugar                                    Chopped
    1/2 ts Salt                                2 c  Fresh or frozen corn kernel
    1/2 ts Celery seeds                        1 c  Diced celery
    1/2 ts Mustard seed                      1/2 c  Finely chopped onion
      1 lg Green Bell Pepper, seeded,          1    Jalepeno pepper, seeded and
           And chopped                              Finely chopped

  1. In a medium stainless steel, enameled or glass sauce pan, combine the
  vinegar, sugar, salt, celery seed and mustard seeds. Bring to a boil over
  high heat, then lower and simmer, stirring for 1 minute.  Add the peppers,
  corn, celery, and onion.  Return to a boild and cook for 10 minutes or
  until the vegetable have softened. Remove from heat.  Let cool to room
  temperature.

  2. May be stored in refrigerator for up to four days, or frozen and stored
  in the freezer for a couple of months.

      Larry Bibich
-----




     EASY BRUNSWICK STEW

1 lb. ground beef
1 med. onion, chopped
2 cans tomatoes, diced
2 cans cream-style corn
1 10-oz. can barbecued pork
2 cans boned chicken
    -- or 1-1/2 cups cooked chicken or turkey
1 small bottle ketchup
2 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
1/2 tsp. Tobasco sauce (optional)
Salt and pepper to taste

Brown ground beef with onions, stirring to break up clumps.  When meat is
no longer pink and onion is transparent, drain and mix with remaining
ingredients in a Crock-pot.  Cook for 6 hours on low.  Serve hot with
fresh hot bread (we like cornbread), barbecued pork or chicken, or both.
This freezes well and keeps for several days in the refrigerator.

Note:  this recipe does not do well on stovetop; it burns easily on even
the lowest heat setting on my stove.  If you don't want to use the
Crock-pot, try a slow oven or a microwave on a low power setting.

       Valarie Cook






From: RAYMOND HUGH
Title: Chili Con Carne

        Ingredients:  1 lbs ground beef chuck or round
                      2 medium onions, sliced
                      1 (28 oz) can whole tomatoes
                      1 (6 oz) can tomato paste
                      1 cup water
                      1 beef bouillon cube
                      1 (16 oz) can red kidney beans
                      2 tablespoons diced green peppers
                      2 cloves garlic, minced
                      2 teaspoons salt
                      2 teaspoons oregano
                      2 teaspoons chili powder or ground cumin
                       teaspoon crushed red peppers or to taste
                      1 bay leaf

        Directions:   Combine first two ingredients in a Dutch oven or
                      large saucepan.  Brown meat; drain off fat.  Add
                      next twelve ingredients; stir to blend.  Cover
                      and simmer 1 hours, stirring occasionally.
                      Remove bay leaf.




  ******************************************************************
   SN to BH re: Cholesterol Reduction:
If you substitute low fat ricotta cheese
Ground turkey for red meat
low fat Mozzarella
And turkey sausage

as I have done in my Lasagna recipe, it will not raise your triglyceride
level and will taste pretty good.  I know, I have to do this, and I
still enjoy many of my old favorites.

In case anyone is interested, I saute my onions and peppers and
everything else, just about in a teaspoon of oil and 1/4 inch of water
and it works very well with much less fat.

I pre boil sausage and other meats that I use for pot roast and then
skim the fat before I season and cook.

Just a few hints on coping with the cholesterol problem.
   *******************************************************************





=====< RECIPE EXTRACTED FROM VITTLES 3.2 >=====

       FILENAME: CCG               07/10/92
  RECIPE NUMBER: 18
    RECIPE NAME: WACKAMBLEM CHILI
KEY INGREDIENTS: beef, tomatoes
         SOURCE: CCG#2

1/2 cup Gebhardts chili powder
2   28 oz cans tomatoes
1   6 oz can tomatoe paste
1/2 bulb garlic, minced
3   # ground beef
3/4 # chorizo
2   # venison
1/2 # beef suet
5   cubes beef bouillon
3   medium onions, chopped
2   dried ancho chilis, crushed
4   dried chili peppers, crushed
4   poblano chilis, chopped in chunks
4   serrano chilis, chopped
4   jalapenos, minced, seeds removed
4   dried cayenne peppers, whole
3   pequin peppers
2   tbl coriander seeds, ground
3/4 tsp Mexican oregano
1   tbl cumin
2   dark, earthy beers or ale
1   shot tequila
1/3 cup dried epazote wrapped in cloth
1   # black beans
1   can refried beans
1/4 cup cornmeal

Night before, pick through beans and over with water.  Soak
overnight.  Add epazote bag and cook 2 hours.  Check water
while cooking.  Grind venison with beef suet.  Brown all
meats and drain off fat.  Move to large stew pot.  Add
onions and garlic.  Cook 5 more minutes. Add spices, beer,
tequila, 1 quart (or more) of water, and bouillon.  Drain
beans, reserving liquid.  Add beans to pot.  Cook 2 hours,
uncovered, adding water if necessary (reserved bean juice
may be used). Add all peppers, tomatoes, and tomatoe paste.
Cook another 30 minutes.  Add can of refried beans and
cornmeal.  Cook 30 more minutes.

Serve with the a dollop of the following topping:
1/3 cup fresh cilantro chopped
8   oz sour cream
1/4 # each Monterrey Jack & Longhorn
Combine all ingredients.

This is the last effort of Creative Cooking Group #2.
Current changes (dare I use the 'E' word?) make it
financially impossible to continue in this forum.
We are pleased to say that our final effort is a winner.

Art Moore         Linda Magee
Mac McClain       Walter Harvey
Kemper Smith      Janet Alexander
Carey Dudgeon     Mary Jane Zirolli
Elaine Garneau    Bill Lawrie

     Submitted by Arthur Moore




                ************************************
  Thanks for this recipe. My husband loves sauerbraten and I hate to make
  it because it takes so much time. But this recipe looks so quick and
  easy and good that I want to try it right away.
                ************************************





=====< RECIPE EXTRACTED FROM VITTLES 3.2 >=====

       FILENAME: CCG               07/10/92
  RECIPE NUMBER: 29
    RECIPE NAME: CWAK BEANPOT
KEY INGREDIENTS: BEANS, SAUSAGES
         SOURCE: CWAK
2 lb  Dried navy beans
3 qt  Water (1 qt for rinse, 2 qt for soaking overnight)
1 ea  Large Bay leaf
1 1/2 tsp Ground ginger
1 1/2 T   Dry mustard
4 ea  Cloves garlic, crushed
1 ea large onion, diced
1/3 cup Brown sugar
1/2 c   Molasses (unsulphured)
2 lb  Good quality Italian sausage links.
1 can (28 oz) Italian style peeled tomatoes with basil
1 6 oz can Tomato paste
3 ea green peppers, cut into bite sized chunks
(or 1 yellow, 1 red, and 1 green for color variety)
1 cup Dry white wine

Pick through beans and rinse to clean.
Cover with water and soak overnight.
Next day, drain beans and cover with water, about 2 inches
over the top of the beans. Bring to a boil and cook for
about 20 minutes until you can take the beans and blow on
them and their skins split.  Put sausages in the bottom of a
large dutch oven or bean pot with spices, wine, onion and
garlic. Add boiling water to cover. Bake at 300 degrees
uncovered until beans are almost tender(about 4 to 5
hours) making sure beans are covered with liquid. Remove any
excess liquid and reserve liquid,  add tomatoes, tomato
paste and peppers.  Bake for about 1 hour more uncovered.
Garnish with fresh basil leaves.
Created by 4 guys on GEnie. CWAK
Carey Dudgeon
Walter Harvey
Arthur Moore
Kemper Smith

      Submitted by Arthur Moore





              ***************************************
  Hi John, one of my best friends is Norwegian and he tells me that they
  eat fish eyes. Is he pulling my leg or is this true?
              ***************************************





    Chili Blanco

    1 lb. dry white beans, soaked over night and rinsed
    6 cups chicken broth
    1 tsp. chicken stock base
    2 onions, chopped
    1 tblsp. oil
    5-8 cloves garlic minced
    7oz. diced green chilies
    2-3 tsp. ground cumin
    2 tsp. dried oregano
    1 tsp. cayenne pepper
    4 cups cooked diced chicken
    1 cup sour cream
    3 cups shredded Monterey Jack cheese
      Chopped green onions for garnish
      Chopped cilantro for garnish
      Chopped tomatoes for garnish

  Combine beans, broth and chicken stock base in large pot.
  Simmer covered for 2 hours. Saute onions in oil until golden. Add
  onions, garlic, green chilies, cumin, orrgano, cayenne pepper and
  chicken to bean mixture. Simmer another 30 minutes. Add sour cream
  and cheese. Heat until cheese melts. Serve with green onions,
  cilantro and chopped tomatoes on top.

  Shared by: Lisa Nishioka forwarded to you by edee deeden
Here's some more recipes, all are my favorites.....

Title:          Fruit Salad
Category:       Side Dish?
Servings:       A lot
Ingredients:    2 cups of Buttermilk
                1 small package of instant vanilla pudding
                1 can fruit cocktail
                2 cups whip topping

Mix all ingredients together, let chill for 1 hour.  Tastes Great!

********************************
        Patti Baechle




  SPEED 1.10 [NR]  Perot: Oldest living ancestor of the Ferengi ...





---------- Recipe via Meal-Master (tm) v7.00 (*P)
                                                            
     Title: Molded Mandarin Cranberry Relish                
Categories: Salads, Holiday, Family                         
  Servings:  9                                              
                                                            
      1 pk Unflavored gelatin
      2 tb Sugar                                            
    1/4 ts -Salt                                            
      1 cn 11 oz. Mandarin oranges                          
      2 tb Lemon juice                                      
      1 cn Whole cranberry sauce; 16 oz                     
    1/2 c  Finely diced celery                              
    1/4 c  Chopped walnuts or pecans                        
   1. In saucepan, mix together gelatine, sugar and         
  salt. Drain mandarin oranges; stir syrup into gelatine    
  mixture. Place over low heat; stir constantly until       
  gelatine and sugar are dissolved, then remove from        
  heat. (I do this in the microwave.)                       
   2. Add lemon juice, whole cranberry sauce, diced         
  celery, and chopped nuts.                                 
   3. Arrange oranges in mold; spoon in cranberry sauce.    
  (A ring mold, small Tupperware mold, or pretty crystal    
  bowl, can be used.) Refrigerate. Serve.                   
   I have used this recipe since 1962, when it was given    
  to me by a fellow employee at the Oklahoma Medical        
  Research Foundation. My mother (80 years old in 1992)     
  requests this every Thanksgiving. The combined flavors    
  are very tasty. 
  
     Joyce Burton, Prodigy Food & Wine Board
-----                                                            
                                                       



           ***********************************************************
        Terri, please drive down (45 minutes) to visit us in
        Pittsburg, CA, and we will accompany you to T'Bones, where
        armadillo is only one of the specialties of the house.
           ***********************************************************





Title:          Fruit Pizza
Category:       Dessert
Servings:       6?
Ingredients:    1 package pillsbury refrig. sugar cookies
Glaze Ingred:   1 cup orange juice
                3/4 cup sugar
                2 TBLS cornstarch
                1/4 cup lemon juice

Topping Ingred: 8 oz. cream cheese
                3 TBLS sugar
                2 cups cool whip
                1/2 tsp. vanilla

Fruit Topping:  Canned peaches, cherries, kiwi, bananas, pineapple,
strawberries, any fruit you like!

1)      Cut cookie dough and arrange pieces on pizza pan, so cookies
will bake together and make one big pizza.  Bake according to
instructions.  Let cool.

2)      Combine ingred of glaze and cook over med-hi heat till thick.
Let cool.

3)      Cream, cream cheese, sugar, vanilla and fold in cool whip.
Spread on cookies.

4)      Arrange fruit ontop of cream cheese then top with glaze.
Refrigerate till use.

        Patti Baechle





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

  Knute Torgelson and little Katrina Svenson got married a few days ago
  and stayed at Howard Yohnsons at Forest Lake for their honeymoon. Vell
  when they went to bed Knute yust kissed Katrina and rolled over to go
  to sleep. Katrina said, "I t'ought ve'd go father than this on our
  first night." So Knute got dressed, checked out and they drove to
  Duluth.

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





---------------------------Meal-Master Recipe----------

     Title: Nana's Spiced Figs
Categories: Preserves Figs
  Servings: 8 Jars

3       qt Figs (about 9 to the pound)
2       qt boiling Water
1       c  Water
1       ea Small cheesecloth bag containing:
1       ea Whole mixed spices*, cloves, 3 cinnamon sticks
6       c  Granulated Sugar
1       c  White Vinegar

*   Store bought "Pickling Spices" may be used.

     Cover Figs with boiling water and allow to stand for 5 minutes.
     Drain off water. Make syrup of sugar, vinegar and Spice bag.

     For three consecutive days, boil the drained figs in the syrup
     10 minutes each day, and let stand overnight.  Pack figs while
     hot on the third day.

     Pack figs in clean sterilized mason jars, pouring syrup to cover
     within -1/2 inch from top and seal tight.  Process in a hot boiling
     water bath for 10 minutes.  Cool and serve cold as an
     accompaniment.

      Jeff Viets
-----





             **************************************************
           Because you think we should both be on Broadway... <heh>

    No!  You misunderstood.  I said that I think you should both be on the
          STAGE!  There's one leavin' in 10 minutes!!!  <RIM SHOT!>
             **************************************************





Here are several Radis family favorites...I hope they help.
---------- Recipe via Meal-Master (tm) v7.00 (*P)           
                                                            
     Title: MY BUBBE'S BLINTZAS                             
Categories: Main dish, Jewish, Dairy                        
  Servings:  6                                              
---------------------BLETLACH (LEAVES---------------------  
    1/4 ts Salt                                             
      1 c  Flour                                            
      1 c  Water                                            
      4    Egg                                              
           Butter                                           
--------------------------FILLING-------------------------- 
      1 lb Cottage cheese                                   
      1    Egg yolk                                         
      1 tb Sugar                                            
      1 pn Salt                                             
                                                            
   Sift the flour with the salt and salt.   Beat eggs       
  well, add water. Add flour gradually to eggs, stirring    
  constantly, until batter is smooth and thin. Heat a       
  small frying pan, Teflon makes life easy, and smear       
  with a very thin coat of butter. When pan is hot, put     
  in about 1/4 cup batter, tilt pan until it covers.        
  Cook until it begins to blister and is shiny. Turn out    
  on table cloth. I always use one, but I guess you can     
  use paper towels. Continue until all the batter is        
  used. Should make 10 or 12 circles.                       
                                                            
  Mix the filling ingredients well. Now it's time to        
  'build  your blintzas' as my daughter used to say. Put    
  some filling off center on each circle. Fold the          
  bottom up and the top down.  Tuck  in sides,  or fold     
  in, before you put the op down. Confused? Just try it,    
  it's easy.                                                
                                                            
  At this point you can store them  in  the fridge, or      
  freeze them. They freeze well. To finish, just fry        
  them in a small amount of butter, until browned           
                                                            
  Great, served with sour cream. They are a bit             
  complicated, but not really difficult. and they freeze    
  so well. Use well seasoned pams, 6".                      
      
     Elaine Radis, Prodigy Food & Wine Board
-----





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

         CAN ANYONE TELL ME WHAT TO DO WITH PIG'S EARS?

                Pickle as you would trotters.
              *******************************





      ---- Recipe via Meal-Master (tm) v7.03

      Title: Playdough
 Categories: Kidstodo
   Servings:  1

      1 c  Flour                               1 T  Oil
    1/2 c  Salt                                1 T  Flavoring (for aroma)
      2 T  Creme of tatar                      1    Drop food coloring
      1 c  Water

  Cook all but color and flavor on high until it all sticks to the spoon.
  Stir or knead in color and flavor.  Store in air tight container.  Check
  before each playtime to make sure it is still good.  If it isn't, make a
  new batch.

      Sherri Williams
-----




 * SLMR 2.1a #1952 He is diagonally parked in a parallel universe.





                 ********************************
    All the cold souffle recipes I have use beaten egg whites AND whipped
    cream.  I suspect the whipped cream may only be for richness (and
    clogged arteries!), not physical "lift".  I may try one without the
    cream for us at home instead of waiting to cut my throat on a company
    night.
                 ********************************




---------- Recipe via Meal-Master (tm) v7.03

      Title: Pomander pebbles
 Categories: Herbs, Kidstodo
   Servings:  1

    1/2 t  Essential oil                            Glass jar
      2 T  All-clay litter

  Mix together and cover.  Leave in jar until all oil is absorbed.  Shake
  the jar occaisionally to mix the oil in well.  Use as a pomander to scent
  drawers, etc.

      Sherri Williams
-----





               ***************************************
   AHA!  Found the 800 number for Cook's Illustrated ... it wuz
   on a post-it on my monitor all the time <G>.  800-634-7800, you
   can give them your address and they'll send you a complimentary
   issue and follow-up with a subscription invoice you can cancell
   if you're not interested.  I called for mine this afternoon. <G>
               ***************************************






   
  DeLuxe 1.25 #12403  That's not a Bug, it's an Enhanced Feature





---------- Recipe via Meal-Master (tm) v7.02 (*P)
                                                            
     Title: Bread And Butter Pickles                        
Categories: Amish, Canning, Vegetables                      
  Servings:  8                                              
                                                            
      1 ga Thinly sliced, medium-size                       
           -cucumbers, unpared                              
      6    To 8 medium-sized onions,                        
           -thinly sliced                                   
      2    Green peppers; chopped                           
    1/3 c  Salt                                             
  4 1/2 c  Granulated sugar                                 
      2 T  Mustard seed                                     
  1 1/2 t  Turmeric                                         
  1 1/2 t  Celery seed                                      
  4 1/2 c  Vinegar                                          
                                                            
  Gently mix together the cucumbers, onions, green          
  peppers and salt. Cover with crushed ice and let stand    
  for 3 hours. Continue to add ice as it melts so           
  cucumbers become crisp and cold.                          
   Drain well. Meanwhile, combine sugar, spices and         
  vinegar in a large kettle and bring to a boil. Add        
  drained vegetables and heat to boiling point, but do      
  not boil.  Spoon into hot steralized jars and seal.       
  Makes 8 pints.                                            
  Source: The Best Of Amish Cooking by Phyllis Pellman      

     Michael Hatala, Prodigy Food &Wine Board
-----                                                            
                                                       
                                          



         ************************************************
Deer son

Little Hjalmar, da neighbor kid, got fired from his job at Safeway. He
said he vas putting da eggs on da bottom so that vhen dey broke dey
vouldn't mess up da can goods.

Do you member our old neighbor up in Rochester, old man Torvalson? Vell
he vas an alcoholic you know. He vas on a drinking spree last month and
drank a quart of varnish. It kilt him of course but he had a beautiful
finish.

Your brudder Lars gave Helga a wig because he heard she was getting bald
at da office.

My cousin Dagmar vas trying to lose weight you know. So she took up
horseback riding. In the first week that horse lost 10 pounds.

Vell, hope you are fine and getting enuf lutefisk and hotdish. I vill
try to remember to send you da recipe for Velveeta-Spam hotdish. It is a
real humdinger of a hotdish to serve company.

                        Love Ma

P.S. Nels, the neighbors son, got caught stealing a ladies underskirt
off the line but the judge let him off easy. He said it was his first
slip.
         ***********************************************






AA>  OLX 2.2  Palm trees basking in the Tropical sun - Kwajalein






---------- Recipe via Meal-Master (tm) v7.03

      Title: Herb bath bags
 Categories: Herbs, Kidstodo
   Servings:  1

           Cheesecloth or muslin                    Needle or sewing machine
           Thread                                   Ribbons, lace, trim etc

  Make bags out of muslin or cheesecloth.  Decorate with trims and notions.
  Add ribbons so that the bags can hang from the faucet into the bath water.
  Fill bags with herbal bath mixtures.  If you are really handy with machine
  or needle, bags can be made into shapes.

          Sherri Williams
-----




            -------------------------------------
      Oh, good ... keep me posted on the results, eh?   Gary
      is still trying to convince me to serve BBQ'd rabbit for
      Easter. <EG>
            -------------------------------------





Recipe No. 2:   Glogg

Mix the following together in a large kettle and let stand for 3 or 4
hours.

1        bottle red wine
1/2      cup blanched almonds, whole or slivered but not sliced
6        cardamom pods
4        whole cloves
1        large stick of cinnamon
1/2      cup raisins
1/4      cup granulated sugar
peel of one orange, cut in strips

Warm up and serve hot.  Add some liquor before serving if desired.

Usually a Norwegian Christmas drink but very good for any cold weather.

        John White






  OLX 2.1 TD  Press any key to continue or any other key to quit






---------- Recipe via Meal-Master (tm) v7.02 (*P)
                                                            
     Title: Sweet Pickles (short Process)                   
Categories: Amish, Canning, Vegetables                      
  Servings:  8                                              
                                                            
      1 ga Medium-sized cucumbers; cut                      
           -in 1" chunks                                    
    1/2 c  Salt                                             
           Boiling water                                    
      3 c  Granulated sugar                                 
      3 c  Apple cider vinegar                              
      1 c  Water                                            
    1/2 t  Turmeric                                         
      1 t  Dry mustard                                      
      1 t  Allspice                                         
      1 t  Mustard seed                                     
      1 t  Celery seed                                      
                                                            
  Combine cucumber chunks and salt. Place in large          
  dishpan or crock and add boiling water to cover. Let      
  stand overnight, then drain.                              
   Mix together sugar, vinegar and spices in a large        
  saucepan. Turn heat to high. When it comes to a boil,     
  add the pickles and return to the boiling point. Spoon    
  into hot steralized jars and seal. Makes 8 pints.         
  Source: The Best Of Amish Cooking by Phyllis Pellman      

     Michael Hatala, Prodigy Food & Wine Board
-----                                          





 * SLMR 2.1a #1952 Orator: a two minute idea, a two hour vocabulary.






---------- Recipe via Meal-Master (tm) v7.02 (*P)
                                                            
     Title: Seven-day Sweet Pickles                         
Categories: Amish, Canning, Vegetables                      
  Servings:  7                                              
                                                            
      7 lb Medium-sized cucumbers                           
           -(about 3" long)                                 
           Boiling water                                    
      1 qt Apple cider vinegar                              
      8 c  Granulated sugar                                 
      2 T  Salt                                             
      2 T  Mixed pickling spices                            
                                                            
  Scrub the cucumbers; put them in a large dishpan or       
  crock and cover them with boiling water. Let stand for    
  24 hours. On day 2 drain them, then cover them again      
  with fresh boiling water. Repeat process on day 3 and     
  4.                                                        
   On day 5 drain the pickles, then cut them into 1/4"      
  slices. Combine the vinegar, sugar and seasonings and     
  bring to a boil. Pour over the sliced pickles.            
   On day 6 drain the syrup into a saucepan, bring to a     
  boil and pour over the pickles once again.                
  Repeat the process on day 7, then spoon the pickles       
  and syrup into hot steralized jars and seal.              
  Makes about 7 pints.                                      
  Source: The Best Of Amish Cooking by Phyllis Pellman      

     Michael Hatala, Prodigy Food & Wine Board
-----                                          





                  *************************************
Sometime ago there was a question about how to make flour tortillas.  At
that time I suggested using White Wing Tortillas flour.  Someone said
they couldn't find that brand in their local market.

Contact the mill by writing

Pioneer Flour Mills
P.O. Box 118
San Antonio, Texas 78291

FWIW, This mill manufactures a line of biscuit and baking mixs that are
second to none in quality.  I have used the biscuit mix commercially,
and the tortilla flour at home.  (yes,I make homemade tortillas
every other day)
                 *************************************






---------- Recipe via Meal-Master (tm) v7.03

      Title: Herbal baths
 Categories: Herbs, Kidstodo
   Servings:  1

           General info. and some                T  Herbs
           Recipes                             1    Drop essential oil
      1 c  Oatmeal

  Mix oatmeal, herbs and oil and fill bath bags with mixture.  Oatmeal is
  used because it is a natural skin softener and cleanser.

  STIMULATING BATHS: basil, bay, calendula, citronella, fennel horseradish
  roots, lavender, lemon verbena, lovage root, marjoram, mint, nettle, pine
  needles, queen of the meadow, sage, rosemary, savory,thyme, vetiver root.
  SOOTHING BATHS:  catnip, chamomile, comfrey, elder, primrose, hyssop,
  jasmine, juniper berries, lemon balm, linden flowers, marshmallow root,
  melilot, mullein, passionflower flowers, roses, slippery elm inner bark,
  tansy, violet, valerian root, vervain (whole plant).

        Sherri Williams
-----




  SLMR 2.1a #1424  Keyboard: a device for entering mistakes into a computer.






---------- Recipe via Meal-Master (tm) v7.03

      Title: Apple cinnamon decorations
 Categories: Herbs, Kidstodo
   Servings:  1

      1    Jar or can applesauce                    Cinnamon, lots

  mix cinnamon into the applesauce until it makes a dough that can be
  handled.  Roll out and cut into shapes.  Dry in a very low oven.  If you
  wish to hang the decorations, make holes before drying.

             Sherri Williams
-----






                 **********************************
    I turned around and I wasn't there. I went looking for myself and
  got lost. I bumped into a blind man and he guided me along the path to
  my house. All that useless effort exerted a sinking sensation so I ran to
  the bathroom. While washing my hands a chance glimpse in the mirror
  showed where I was. I was relieved. ( hahahahaha )
                 **********************************






---------- Recipe via Meal-Master (tm) v7.03

      Title: Wire Sculpure
 Categories: Kidstodo
   Servings:  1

           Stiff wire                               Wood bases
           Thin wire                                Staple gun

  Have child decide on a subject for their sculpture.  Help them make a base
  form from the stiff wire.  Then have them wrap the form with the thin wire
  until he or she is satified with the shape.  Staple form to a wooden base
  with staple gun. (coat hanger wire works well for a base, and something
  like phone wire works great as the thinner wire.)

     Sherri Williams
-----     




                  *****************************************
        I've seen this somewhere.  I'll have to look.  I'll let'cha
        know as soon as I stumble onto it.  Go milk a goat.
                  *****************************************





Title: Tips on herbs
                                                            
FRESH HERBS greatly enhance the flavor of meats and         
vegetables and diminish the need to season with salt.  Many 
herbs can be grown in small gardens outdoors or in window   
pots indoors year round.  When seasoning with fresh herbs   
use twice the amount of fresh as you would of dried.  Fresh 
herbs may be dried for later use.                           
                                                            
TO DRY HERBS wash and pat dry. Tie in small bundles; hang in
a cool, airy attic or shady breezeway. When leaves are      
brittle, strip leaves from stems and place in an airtight   
container.  After 24 hours check for moisture.  If moisture 
is present, air dry again for a few more days.  Store dried 
herbs in an air tight container in a cool, dark place. To   
make dried herbs into powder, whirl in the blender.         
TO DRY HERBS IN THE MICROWAVE wash and pat semi-dry with    
paper towels; pull off leaves.  Place on several layers of  
paper towel or on a paper plate.Cover with an additional    
paper towel. Microwave on full power 30 seconds; let stand  
10 minutes.  Herbs should be brittle.  If not, microwave a  
few seconds longer.  Store in an air tight container.  Check
for moisture the following day.  If moisture is present,    
microwave again for a few more seconds. Store in an air     
tight container in a cool, dark place.                      
                                                            
TO DEVELOP THE MAXIMUM FLAVOR OF DRIED HERBS soak them for  
20-40 minutes in some liquid yo will be using in a recipe,  
such as broth, water, wine, safflower oil, olive oil,       
tomato sauce, vinegar or lemon juice.                       

      Marie Arico, Prodigy Food & Wine Board





               ******************************************
       Yeah, I meant "snakesnot" and not "snailsnot".  But who
       knows, it just may not be too bad either.  I'll bet Karen
       could come up with a recipe for it.  We need to
       see about getting Karen her own cuisine tv show.

 How much "snot" can one conference take? <g> I guess Karen came after I
 went off line, but I do know that she is on all the cuisine conferences,
 so yes, perhaps a nice TV show of her own would be nice. We could say we
 knew her "when".<g>
               *****************************************





---------- Recipe via Meal-Master (tm) v7.03

      Title: Herb soap balls
 Categories: Herbs, Kidstodo
   Servings:  1

    1/4 c  Boiling water                       5    Drops related essential oil
      1 T  Pulverized herbs (Chamomile,        2 c  Shredded Ivory or Castille
           Lavender, peppermint, rose-              Soap
           Mary, sage, thyme, or a                  Plastic wrap
           Combination)

  Pour boiling water over herbs.  Add 5 to 6 drops oil.  Steep 15 minutes.
  Reheat til bubbly and pour over soap.  Mix well with hands and let stand
  15 minutes.  Mix again and divide into 3 or 6 parts, rolling each into a
  ball.  Place on plastic wrap and dry for 3 days.

     Sherri Williams
-----




              *****************************************
    Looking for a recipe for Goetta, which is a pork/oats breakfast food
    somewhat similar to scrapple.  It is available commercially around
    Cincinnati, but not in Norway.  Can anyone help?
              *****************************************





Title:  Egg substitute
                                                            
1 egg white                                                 
2 1/4 teaspoons nonfat milk powder                          
2 teaspoons safflower oil                                   


Combine ingredients in a blender,; whirl.                   
Yield is the equivelant of 1 egg.                           
                                                            
Note: May be frozen.  Will keep in the refrigerator for 1   
week.                                                       
                                                            
Recipe may be multiplied.                                   
Can be used in recipes calling for regular whole eggs.      

     Marie Arico, Prodigy Food & Wine Board






  ************************************************************************
  Anyone got a recipe for Szechwan style peanut sauce?  There's some stuff
  available in the grocery store, but I'd like to try it from scratch.
  ************************************************************************






---------- Pro-Exchange format from Meal-Master (tm) v6.21
                                                            
     Title: Chocolate Chip Cookie Dough Ice Cream
Categories: Ice cream                                       
  Servings: 24                                              
                                                            
   2.00 c  Milk                                             
   1.75 c  Sugar                                            
   0.50 t  Salt                                             
   2.00 c  Half & Half                                      
   1.00 T  Vanilla Extract                                  
   4.00 c  Whipping Cream                                   
   1.00 ea Pillsbury Chocolate Chip                         
   1.00 x  Cookie Dough (large size)                        
   1.00 x  Or use homemade cookie dough                     
  Take the chocolate cookie dough out of fridge and         
  leave out till needed. Scald milk until bubbles form      
  around edge.  Remove from heat.  Add sugar and salt.      
   Stir until dissolved.  Stir in half and half,            
  vanilla, and whipping cream.  Cover and refrigerate 30    
  minutes.  Freeze as directed by your ice cream            
  machine's instructions.  Once ice cream has been          
  through the entire ice cream machine process and is       
  now a chilled soft ice cream, add the chocolate chip      
  cookie dough.  Just break up the dough as best you can    
  with your hands and drop it in small clusters into the    
  soft ice cream. Try to mix it around to ensure that       
  the cookie dough is evenly distributed throughout the     
  ice cream.  Put the ice cream in the freezer for          
  several hours until hardened.                             
  Origin:  We pretty much took our vanilla ice cream        
  recipe and added the chocolate chip cookie dough.  You    
  can easily use the Pillsbury cookie dough, but it's       
  cheaper and better to use homemade.  Our Mrs. Field's     
  Chocolate Chip Cookie Dough recipe makes this a           
  especially yummy!

  ^^^Eileen Shaughnessy:::XSPC52B, Prodigy Food & Wine Board
-----                                                       



            SBA to JW:
            Interesting stuff, this Glogg of yours.  It inspired
            me to create the following:

                Red wine and spice
                With some fruit is nice
                Two glasses or more
                And you drink from the floor

                You'll howl like a banshee
                And then get delirious
                Too much of this Glogg
                Is exceedingly serious

                But Glogged out or not
                I'm just not the type
                To suggest that you can't fry
                Tomatoes that are ripe!


                   JW to SBA:
                   A little is great
                   It loosens the tongue
                   I squinch my eyes and pat my pate
                   Savoring memories I once hung

                   While this company of such delight
                   Helps development of this fable
                   Though I fight with all my might
                   I must dance upon this table

                   So I swing and so I sway
                   With all the might that I find able
                   Feet, you must hear me I say
                   I don't wannabe under this table.

Duh glogg's aw gone (hic!)






---------- Recipe via Meal-Master (tm) v7.04

      Title: Cranberry Salad
 Categories: Salads
   Servings:  8

      8 oz Cream cheese                        1 cn Whole cranberry sauce
      2 tb Miracle whip                        1 c  Chopped walnuts
      2 tb Sugar                               1 pk Dream whip
      1 cn Chunk pineapple (drained)

  Mix dream whip in a seperate bowl.  Whip cream cheese, miracle whip,
  sugar, cranberries and walnuts.  Fold in dream whip.  Cut pineapple into
  smaller chunks and add.  Chill and serve.

-----

This is always a big hit wherever I take it.  It's one of my favorite
things (and the most requested recipe) for potluck dinners also.  Hope
this helps, and if not, hope somebody likes it! :)

       Gary Foster
-----





                  *********************************
    Now if I could just convince ya to make the stuff for me, and cook
    dinner to go along with it I'd be making out like a bandit!  :)
                  *********************************






   Well since you say you need casseroles for the ILINK
cookbook, here's a recently complete recipe from the GEnie Food
& Wine RoundTable's Online Cooking Club for a no-egg breakfast
casserole:

                FAST BREAK FROM EGGS

  12      oz turkey sausage (hot or mild, your choice)
  2       cups apples, peeled and cut in chunks
  1/2     cup raisins
  1/4     cup shredded carrots
  1/4     tsp nutmeg
  1/2     tsp cinnamon
  1       cup jicama, peeled and julienned
  1       cup bulgar wheat
  1/3     cup plain nonfat yogurt
  1/4     cup scallions, sliced very thin (tops included?)

    Combime the uncooked sausage, apple chunks (small cubes),
raisins, carrots, scallions, nutmeg, cinnamon, jicama, and
bulgar wheat with 1/3 cup nonfat plain yogurt.  Bake it in a
loaf pan for 40 minutes.


Hope to see you in Turnips soon!

     Alan Cohen 







   ***********************************************************************
   Instructions
   Pour a belt of tequilla in the glass.
   Carefully pour in about the same volume to twice as much champagne so it
   doesn't fizz up too much
   Cover with the palm of your hand, slam base of glass on table/bar and
   drink it down in one gulp as it fizzes.
   Giggle and snort a lot as it has the desired effect.
   Continue the above.
   **********************************************************************





Title:         Joey's Pizza, Pizza!
Categories:    ..er.. Pizza
Servings:      All you can eat.

           Dough           Pepperoni, Sausages ( any meat )
           Tomato Sauce    Mozzarella  ( any cheese )
           Anchovies       Peppers (or any veggies)
           Olive Oil       Oregano (or any spices/herbs)
           (Add a pinch of Love - THE Secret Ingredient)

And a Diet Pepsi for those ladies watching their calories. <g>
Put it all together, and bake in a brick oven till it's done.
If you ain't got a brick oven, just put some bricks in your regular
oven.  Trust me on this!  <g>
350 degrees for 30 minutes or 1050 degrees for 10 minutes if you're
in a hurry.  <g>
Contains the Basic Food Group - Wheat, Meat, Fish, Veggies and
Diary Products
A well balanced, nutritional meal in the palm of your hand.
Wot could be better for you or better tasting?
(c) Joey Malacria, 1992

        Joey Malacria






  QMPro 1.01 41-6749  Deep in December it's nice to remember.....






