Easter Menu

Damsel in dis Dress said:

On Tue, 11 Apr 2006 04:58:30 GMT, The Bubbo <[email hidden]>

Quoted message said:

May 16
the nice thing is that I have supplemental short term disability at work so
after 5 days I don't have to use sick time anymore and it even covers me
working half days after my 2 weeks off.

*Very* nice to have such good benefits!

my job may not be exciting, but the benefits and the people I work with make
it all worthwhile. Hell, even if I didn't have the short term disability I
make 5 weeks of vacation a year, that oughta cover anything.

Quoted message said:

Quoted message said:

The other nice thing is that my sister will be between shows at the time so
she's going come chill with me during the days.

Between shows?

She works in wigs and costumes at the Guthrie Theatre. Hamlet ends and then
she has a month before she goes into tech for the next show. It'll be nice to
spend some time with her since I rarely see her when she works, it's always
evenings and weekends.

Quoted message said:

Quoted message said:

I actually had this same surgery 9 years ago in the same spot.

Oh, so you're an old hand at this. <bodda-BING>

<groan>

Quoted message said:

Carol

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

This thread has morphed into little more than a collection of your rants,
accusations, threats, and insults, clearly generated by mental instability
bordering on insanity. A psychiatrist would have a field day picking apart
what passes for your brain. Almost as disturbing as this is, are those who
have consistently countered and replied to your ravings. I can't imagine
they don't know if they did not feed your affliction that this thread would
have evaporated within 10 posts, and you would be looking for other targets
elsewhere. More's the pity.

When you first began posting here I found your posts very enjoyable. Now I
shudder when i see your name.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

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

On 11 Apr 2006 23:26:03 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

This thread has morphed into little more than a collection of your rants,
accusations, threats, and insults, clearly generated by mental instability
bordering on insanity. A psychiatrist would have a field day picking apart
what passes for your brain. Almost as disturbing as this is, are those who
have consistently countered and replied to your ravings. I can't imagine
they don't know if they did not feed your affliction that this thread would
have evaporated within 10 posts, and you would be looking for other targets
elsewhere. More's the pity.

<clears throat> Until recently, you did pretty much the same thing.
I've got to develop your nonchalance so I can follow in your
footsteps. I don't like what I'm becoming.

Quoted message said:

When you first began posting here I found your posts very enjoyable. Now I
shudder when i see your name.

You and many more.

Carol
--

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

Stolen from "traid" on the IRC

Christine Dabney said:

On 10 Apr 2006 22:34:53 GMT, "Default User" <[email hidden]>

Quoted message said:

Glitter Ninja said:

Every year I feel like I'm the only person on RFC who doesn't have
an Easter dinner.

I won't be. I'm a non-believer, so I don't do it for myself, and we
don't have a family tradition of shared Easter now that we're grownups
(chronologically speaking).

Sunday I'll be at the Blues game with My Friend The Vice President. He
won't get in trouble because his wife is Greek Orthodox, so Easter
isn't until the next Sunday this year.

And I will be in the midst of the trek from California to NM.
Hmm...maybe I can stop and find an Easter dinner somewhere in the
wilds of NM... 😉

Christine

Sorry Christine! But I refuse to cook Easter dinner this year. Nothing
personal LOL.

On Tue 11 Apr 2006 02:28:03p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

<clears throat> Until recently, you did pretty much the same thing.
I've got to develop your nonchalance so I can follow in your
footsteps. I don't like what I'm becoming.

I'll be the first to admit to feeding and fighting with some of those who
ranted and defamed others and myself. I learned my lesson when I realized
just how completely nuts most of these people are. Sane interaction is not
possible and it's simply not worth the attempt.

Quoted message said:

Quoted message said:

When you first began posting here I found your posts very enjoyable.
Now I shudder when i see your name.

You and many more.

I'm sure.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

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

On 12 Apr 2006 00:05:48 +0200, Wayne Boatwright

wayneboatwright_at_gmail.com said:

On Tue 11 Apr 2006 02:28:03p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

<clears throat> Until recently, you did pretty much the same thing.
I've got to develop your nonchalance so I can follow in your
footsteps. I don't like what I'm becoming.

I'll be the first to admit to feeding and fighting with some of those who
ranted and defamed others and myself. I learned my lesson when I realized
just how completely nuts most of these people are. Sane interaction is not
possible and it's simply not worth the attempt.

And this is what I need to emulate. It's very difficult for me,
though. I am a work in progress. <G>

Carol
--

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

Stolen from "traid" on the IRC

In article <[email hidden]>,

Damsel in dis Dress said:

And this is what I need to emulate. It's very difficult for me,
though. I am a work in progress. <G>

I'm a very slow learner. I know it, and it's just how I am. When you
KF'd patches, I though to myself that it didn't seem like you, that it
felt a little premature. Now, of course, I'm seeing that you are just a
faster learner than me. I'm giving her another day or two, and then
she's gone. And I don't think that she is going to name names.

--
Dan Abel
[email hidden]
Petaluma, California, USA

Wayne Boatwright said:

This thread has morphed into little more than a collection of your rants,
accusations, threats, and insults, clearly generated by mental instability
bordering on insanity. A psychiatrist would have a field day picking apart
what passes for your brain. Almost as disturbing as this is, are those who
have consistently countered and replied to your ravings. I can't imagine
they don't know if they did not feed your affliction that this thread would
have evaporated within 10 posts, and you would be looking for other targets
elsewhere. More's the pity.

When you first began posting here I found your posts very enjoyable. Now I
shudder when i see your name.

Pity, as you might miss some really good posts once all this blows over.
I've done nothing AND there is no proof much to the dismay of others.
Ranting online is not a crime, last time I checked. What is it with
the psyc reports. Yep, everyone is an expert 😉 FWIW, I'm busy cooking
up a storm. Isn't that what this ng is about, cooking? What's your
favourite way of cooking? I've got the oven on and turning up the heat 🙂

--
I'm on yahoo groups 🙂 Have you yahooed today?

Dan Abel said:

In article <[email hidden]>,

Damsel in dis Dress said:

And this is what I need to emulate. It's very difficult for me,
though. I am a work in progress. <G>

I'm a very slow learner. I know it, and it's just how I am. When you
KF'd patches, I though to myself that it didn't seem like you, that it
felt a little premature. Now, of course, I'm seeing that you are just a
faster learner than me. I'm giving her another day or two, and then
she's gone. And I don't think that she is going to name names.

It wasn't the first time I've KFed her. But it's the last. She's
never coming out of my filters. I've known she was a little off for a
long time. But, damn! I never saw this level of bizarre behavior
coming.

I'm saying without malice that I think her husband should have her
commited just long enough to get meds dialed in and the behaviors
under control. She doesn't strike me as the type who would seek help
on her own.

Carol
--

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

Stolen from "traid" on the IRC

Damsel in dis Dress wrote on 11 Apr 2006 in rec.food.cooking

Quoted message said:

Here are two good ones:

Carol I (shudder) stole your line " Here are two good ones"

Please don't hurt me!

@@@@@ Now You're Cooking! Export Format

Streusel Coffee Cake

none

1/2 cup brown sugar - (firmly packed)
1/2 cup rolled oats
2 teaspoons cinnamon
1/4 cup chilled butter - (1/2 stick)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon nutmeg
3/4 cup unsalted butter - (1 1/2 sticks); room temperature
1 1/3 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups plain yogurt
1 medium apple; peeled, cored,
and chopped

Preheat oven to 350 degrees. Grease two 9- by 5- by 3-inch loaf pans.
Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter
using fingers or pastry blender until mixture resembles coarse meal. Set
streusel mixture aside.

Sift flour, baking powder, baking soda and nutmeg into large bowl. Using
electronic mixer, cream 3/4 cup butter and 1 1/3 cups sugar together in
another large bowl until fluffy. Add eggs 1 at a time, beating well
after
each addition. Mix in vanilla. Fold in dry ingredients alternately with
plain yogurt, beginning and ending with dry ingredients.

Pour about 1 1/2 cups batter into bottom of each prepared pan. Sprinkle
1/3 cup streusel over each. Sprinkle 1/4 of apple over each. Divide
remaining batter, streusel and apple between pans, beginning with batter.
Run small sharp knife through batter to create swirl.

Bake until golden brown and toothpick inserted into centers comes out
clean, about 55 minutes. Cool on rack. Serve warm or at room
temperature.

This recipe yields 2 cakes.

Source:
"Bon Appétit, November 1990"
S(Formatted for MC6):
"01-18-2002 by Joe Comiskey - [email hidden]"
Yield:
"2 cakes"

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

Per Serving (excluding unknown items): 3090 Calories; 32g Fat (9.4%
calories from fat); 75g Protein; 627g Carbohydrate; 21g Dietary Fiber;
608mg Cholesterol; 2969mg Sodium. Exchanges: 21 Grain(Starch); 2 1/2
Lean
Meat; 1 1/2 Fruit; 1 1/2 Non-Fat Milk; 4 Fat; 19 Other Carbohydrates.

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

Contributor: Terezinha de Melo, Arlington, MA

Yield: 0 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

@@@@@ Now You're Cooking! Export Format

Frozen Yogurt Topped With Broiled Glazed Apples

none

2 Golden Delicious apples; cored, peeled,
and cut into rings abt 1/4" thk
1 tablespoon melted butter - (to 2)
2 tablespoons sugar
1 pint frozen vanilla yogurt
Chopped nuts for garnish; (optional)

Set rings on a broiler rack and dip them in butter and broil, turning
once
for 4 to 6 minutes or until they begin to turn brown. Dust one side with
sugar and set broiler pan close to heat source and broil until the sugar
melts. Serve rings over ice cream and top with chopped nuts if you wish.

This recipe yields 4 servings.

Source:
"COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6678) -
from the TV FOOD NETWORK"
S(Formatted for MC6):
"02-12-2002 by Joe Comiskey - [email hidden]"

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

Per Serving (excluding unknown items): 54 Calories; trace Fat (2.1%
calories from fat); trace Protein; 14g Carbohydrate; 1g Dietary Fiber;
0mg
Cholesterol; 3mg Sodium. Exchanges: 1/2 Fruit; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0

Contributor: Michele Urvater

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

--
-Alan

~patches~ said:

Dear Jill, I threatened no one. I said specifically that certain pics
were posted and not be me. I had nothing to do with it nor do I knwo
who posted the pics. It went from a couple of friends to their friends
then further.

You just claimed you had nothing to do with it, and then in the
next sentence, you admitted you were the instigator. Several
times here you've incriminated yourself.

Where does this kook live? I want to forward these to her local
authorities and Supernews, where I know people there.

Somewhere in Canada, right? She's totally lost it now.

-sw

Damsel in dis Dress wrote on 11 Apr 2006 in rec.food.cooking

Quoted message said:

Here are two good ones:

@@@@@ Now You're Cooking! Export Format

Garlic-Lime Shrimp

none

1/4 cup butter - (1/2 stick)
2 tablespoons fresh lemon juice
2 1/2 teaspoons Worcestershire sauce
2 garlic cloves; minced
1 teaspoon sugar
3/4 teaspoon grated lime peel
1 pinch cayenne pepper
10 large uncooked shrimp in shells
2 tablespoons chopped fresh parsley
Salt; to taste
Freshly-ground black pepper; to taste

Melt butter in heavy medium skillet over medium heat. Mix in next 6
ingredients. Sauté 30 seconds. Add shrimp; sauté until opaque in
center,
turning occasionally, about 3 minutes. Stir in parsley. Season with
salt
and pepper; serve.

This recipe yields 2 servings; can be doubled.

Comments: We like these shrimp with corn on the cob, crusty bread, and a
salad of summery greens. For dessert, offer a strawberry [censored].

Source:
"Bon Appétit, August 2001"
S(Formatted for MC6):
"01-08-2002 by Joe Comiskey - [email hidden]"

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

Per Serving (excluding unknown items): 23 Calories; trace Fat (1.7%
calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 64mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates.

NOTES : Recipe from the article "30-Minute Main Courses"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

@@@@@ Now You're Cooking! Export Format

Ginger And Chocolate Chips Hearts

none

3 cups all-purpose flour
1 cup sugar
7 1/2 tablespoons cornstarch
3/8 teaspoon salt
1 1/2 cups chilled unsalted butter - (3 sticks; cut 1/2" pieces
2 1/4 teaspoons vanilla extract
1 1/2 cups pecans - (abt 6 oz)
1 cup mini chocolate chips
9 tablespoons finely-chopped crystallized ginger
Sugar; for sprinkling

Preheat oven to 350 degrees. Combine first 4 ingredients in processor
and
blend. Add butter and vanilla and cut in until mixture resembles fine
meal, using on/off turns. Add pecans and process until finely chopped.
Add chocolate chips and ginger and mix in.

Transfer mixture to bowl and gather together. Divide into thirds. Roll
1
piece out between sheets of waxed paper to thickness of 1/4 inch. Cut
out
cookies, using 3-inch heart-shaped cutter. Transfer to ungreased cookie
sheets. Gather scraps. Repeat rolling and cutting with remaining dough.

Re-roll scraps and cut additional cookies. Sprinkle cookies with sugar.
Bake until just beginning to color, about 20 minutes. Cool on sheets on
rack 5 minutes. Transfer cookies to rack and cool. (Cookies can be
prepared 3 days ahead. Store in airtight container.)

This recipe yields about 4 dozen.

Comments: Easy, do-ahead heart-shaped cookies to go with the
strawberries.

Source:
"Bon Appétit, June 1990"
S(Formatted for MC6):
"01-16-2002 by Joe Comiskey - [email hidden]"
Yield:
"4 dozen"

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

Per Serving (excluding unknown items): 2396 Calories; 4g Fat (1.4%
calories
from fat); 39g Protein; 544g Carbohydrate; 11g Dietary Fiber; 0mg
Cholesterol; 814mg Sodium. Exchanges: 22 1/2 Grain(Starch); 13 1/2 Other
Carbohydrates.

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

Contributor: n/a

Yield: 0 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

--
-Alan

Steve Wertz said:

Where does this kook live? I want to forward these to her local
authorities and Supernews, where I know people there.

Somewhere in Canada, right? She's totally lost it now.

As she's posted in the past, in Canada, very close to the Michigan
border.

Carol
--

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

Stolen from "traid" on the IRC

Damsel in dis Dress said:

Steve Wertz said:

Where does this kook live? I want to forward these to her local
authorities and Supernews, where I know people there.

Somewhere in Canada, right? She's totally lost it now.

As she's posted in the past, in Canada, very close to the Michigan
border.

Carol

Maybe I should pay her a visit 🙂

--

saerah

http://anisaerah.cmayes.net/blog/

email:
anisaerah at s b c global.net

Adam Bowman said:

I always wonder when someone brings up a point about Bush, and you
then bring up something that Clinton did, are you saying they are both
wrong? Because that's all it points out to me, places where they both
messed up. It doesn't negate the fact that Bush did wrong; was that
your intention?

That type of argument is like

"Bob shot someone"

"Yeah, but don't you remember when Don hit that guy with a bat?"

Ranee Mueller wrote on 11 Apr 2006 in rec.food.cooking

Quoted message said:

It's a religious holiday

@@@@@ Now You're Cooking! Export Format

Hazelnut Amaretto Mousse

none

1/3 cup Hazelnut spread - (to 1/2)
= (like Nutella)
Cocoa powder or melted chocolate
1 cup heavy cream; whipped
Amaretto cookies; lightly crushed

Mix hazelnut spread with melted chocolate or cocoa powder. Taste and
adjust flavors and texture. Fold whipped cream into hazelnut mixture.

Either layer mousse with alternating layer of crushed amaretto cookies or
spoon mousse in a glass and just garnish with crushed amaretto cookies.

This recipe yields 4 servings.

Source:
"COOKING MONDAY TO FRIDAY with Michele Urvater - (Show # MF-6623) -
from the TV FOOD NETWORK"
S(Formatted for MC6):
"02-08-2002 by Joe Comiskey - [email hidden]"

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

Per Serving (excluding unknown items): 205 Calories; 22g Fat (94.5%
calories from fat); 1g Protein; 2g Carbohydrate; 0g Dietary Fiber; 82mg
Cholesterol; 22mg Sodium. Exchanges: 0 Non-Fat Milk; 4 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0

Contributor: Michele Urvater

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

--
-Alan

Mr Libido Incognito wrote on 11 Apr 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

It's a religious holiday

@@@@@ Now You're Cooking! Export Format

Lemon, Honey And Walnut [censored]

none

=== CRUST ===
1/2 cup unsalted butter - (1 stick); room temperature
1/3 cup sugar
1 large egg yolk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 1/3 cups all-purpose flour
=== FILLING ===
1/2 cup sugar
1/3 cup honey
1/4 cup fresh lemon juice
3 large eggs
1 1/2 tablespoons grated lemon peel
3/4 teaspoon baking powder
1/4 teaspoon ground cloves
1 pinch salt
1 cup chopped walnuts - (abt 4 oz)
Powdered sugar
Halved strawberries

For Crust: Mix first 6 ingredients with electric mixer until well
blended.
Add flour and mix until just combined. Gather dough into ball; flatten
to
disk. Wrap in plastic and refrigerate at least 1 hour. (Can be prepared
1 day ahead. Let dough soften slightly before continuing.)

Preheat oven to 350 degrees. Butter and flour 9-inch-diameter [censored] pan
with removable bottom. Roll dough out between sheets of waxed paper to
12-inch-diameter round. Remove top sheet of paper. Transfer dough to
prepared pan, discarding second sheet of paper. Trim and finish edges.
refrigerate 15 minutes.

Line dough with foil and fill with dried beans or pie weights. Bake 15
minutes. Remove beans and foil and continue baking until crust is golden
brown, about 15 minutes. Cool completely on rack. (Can be prepared 1
day
ahead. Let stand at room temperature.)

For Filling: Preheat oven to 350 degrees. Mix first 8 ingredients in
bowl
until smooth. Spread walnuts in crust. Pour lemon mixture over. Bake
until filling is just set in center, about 35 minutes.

Cool [censored] on rack. Sprinkle with powdered sugar. Arrange strawberry
halves, points towards center, around outer edge of [censored] and serve.

This recipe yields 6 to 8 servings.

Source:
"Bon Appétit, March 1991"
S(Formatted for MC6):
"01-20-2002 by Joe Comiskey - [email hidden]"

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

Per Serving (excluding unknown items): 314 Calories; 3g Fat (9.4%
calories
from fat); 6g Protein; 66g Carbohydrate; 1g Dietary Fiber; 129mg
Cholesterol; 203mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean
Meat;
0 Fruit; 1/2 Fat; 3 Other Carbohydrates.

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

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

--
-Alan

Mr Libido Incognito wrote on 11 Apr 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

Quoted message said:

It's a religious holiday

@@@@@ Now You're Cooking! Export Format

Mocha Creme Caramel

none

=== CUSTARD ===
2/3 cup sugar
3 tablespoons water
1 1/2 cups whipping cream
1/2 cup milk
1/4 cup sugar
4 ounces imported milk chocolate; chopped
2 1/2 teaspoons instant coffee granules
3 large egg yolks
1 large egg
=== GANACHE ===
1 1/2 teaspoons instant coffee powder
1/2 teaspoon water
4 ounces imported milk chocolate; chopped
2 tablespoons whipping cream

For Custard: Position rack in center of oven and preheat to 325 degrees.
Place six 1/2 cup ramekins or custard cups in baking pan. Stir 2/3 cup
sugar and 3 tablespoons water in heavy small saucepan over low heat until
sugar dissolves. Wash down sugar crystals from sides of pan with brush
dipped into cold water.

Increase heat to medium-high and bring mixture to boil. Boil without
stirring until mixture turns deep golden brown, swirling pan
occasionally,
about 9 minutes. Immediately divide caramel among ramekins. Carefully
tilt ramekins to coat bottoms (not sides) with caramel.

Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan,
whisking until sugar dissolves. Remove from heat. Add chocolate and
stir
until chocolate melts and mixture is smooth. Whisk in instant coffee,
yolks, and egg.

Divide custard mixture evenly among caramel-lined ramekins. Add enough
hot
water to baking pan to come halfway up sides of ramekins. Bake until
custards are set around edges and centers move only slightly when baking
pan is shaken, about 30 minutes.

Remove custards from water and cool completely. Refrigerate until very
cold, about 4 hours. (Custards can be prepared 1 day ahead.)

For Ganache: Dissolve instant coffee in 1/2 teaspoon water in small
bowl.
Combine chocolate and cream in heavy small saucepan. Stir over low heat
until chocolate melts and mixture is smooth. Remove from heat and stir
in
coffee mixture. Cool until just warm to touch.

Divide ganache among custards. Spread ganache with back of spoon to
cover
top of custards completely. Refrigerate until ganache is set, at least
30
minutes. (Can be prepared 3 days ahead; cover.)

Run small sharp knife around edge of custards to loosen. Invert custards
onto plates and serve.

This recipe yields 6 servings.

Comments: In this great dessert, luscious custard tops a thin layer of
mocha ganache.

Source:
"Bon Appétit, March 1991"
S(Formatted for MC6):
"01-20-2002 by Joe Comiskey - [email hidden]"

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

Per Serving (excluding unknown items): 397 Calories; 28g Fat (62.0%
calories from fat); 4g Protein; 34g Carbohydrate; 0g Dietary Fiber; 229mg
Cholesterol; 48mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 5 1/2 Fat; 2 Other Carbohydrates.

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

Contributor: n/a

Yield: 6 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

--
-Alan

Mr Libido Incognito wrote on 11 Apr 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

Quoted message said:

> It's a religious holiday

@@@@@ Now You're Cooking! Export Format

Molten Chocolate Puffs With Raspberry Cream

none

1/3 cup heavy cream
1 tablespoon confectioners' sugar
10 thawed frozen raspberries in syrup
2 ounces semi sweet chocolate
1 ounces unsweetened chocolate
1/4 cup milk
2 egg yolks
3 egg whites
1 1/2 tablespoons sugar
4 ramekins - (1/2-cup capacity); buttered, and
dusted with additional granulated s

Whip cream with confectioners' sugar and refrigerate. Drain raspberries
from their syrup and puree until smooth in food processor; force them
through a sieve to remove seeds and fold puree into whipped cream;
refrigerate.

In a saucepan, melt 2 kinds of chocolate and milk over very low heat,
stirring constantly. Remove from heat and transfer to a bowl; cool
slightly. Whisk egg yolks into chocolate, one at a time, working fast so
that they do not curdle.

Beat egg whites to soft peak stage. Add sugar and beat until stiff but
not
dry. Fold a quarter of whites into chocolate mixture to lighten it and
fold lightened mix back into whites. Spoon into ramekins and bake for 10
to 12 minutes; molten puffs should remain moist in center.

To serve: bring them to the table; break each one open with a spoon and
add
raspberry cream in the center of each puff.

This recipe yields 4 servings.

Source:
"PASTA MONDAY TO FRIDAY with Michele Urvater - (Show # PS-6561) - from
the TV FOOD NETWORK"
S(Formatted for MC6):
"02-11-2002 by Joe Comiskey - [email hidden]"

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

Per Serving (excluding unknown items): 175 Calories; 14g Fat (69.7%
calories from fat); 6g Protein; 8g Carbohydrate; 1g Dietary Fiber; 136mg
Cholesterol; 61mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 2 1/2 Fat; 1/2 Other Carbohydrates.

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

Contributor: Michele Urvater

Yield: 4 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

--
-Alan

Mr Libido Incognito wrote on 11 Apr 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

Quoted message said:

> It's a religious holiday

@@@@@ Now You're Cooking! Export Format

New Potato And Asparagus Salad

none

3 medium red new potatoes - (abt 17 oz); halved lengthwise
1 pound asparagus; trimmed
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup olive oil
2 tablespoons minced fresh chives
Salt; to taste
Freshly-ground black pepper; to taste

Cook potatoes in large pot of boiling water until just tender, about 20
minutes. Drain and cool slightly.

Cook asparagus in large pot of boiling salted water until just
crisp-tender, about 8 minutes. Drain. Refresh under cold water.

Cut potatoes into wedges. Cut asparagus into 1 1/2-inch pieces. Toss
vegetables together in large bowl.

Combine mustard and lemon juice in small bowl. Gradually whisk in oil.
Pour over vegetables. Add chives and toss to coat. Season with salt and
freshly ground pepper. Serve salad warm or at room temperature.

This recipe yields 2 servings; can be doubled or tripled.

Source:
"Bon Appétit, April 1990"
S(Formatted for MC6):
"01-15-2002 by Joe Comiskey - [email hidden]"

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

Per Serving (excluding unknown items): 275 Calories; 28g Fat (86.3%
calories from fat); 3g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 96mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit;
5
1/2 Fat; 0 Other Carbohydrates.

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

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

--
-Alan

Mr Libido Incognito wrote on 11 Apr 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

Quoted message said:

> It's a religious holiday

@@@@@ Now You're Cooking! Export Format

New Potato, Kielbasa And Gruyere Salad

none

1 3/4 pounds medium white-skinned boiling potato; (abt 6)
2 tablespoons cider vinegar
4 green onions; chopped
4 tablespoons plain yogurt
4 tablespoons mayonnaise
4 teaspoons prepared white horseradish
1 teaspoon caraway seeds
1/2 pound kielbasa sausage; sliced into rounds
5 ounces Gruyere cheese; diced
Salt; to taste
Freshly-ground black pepper; to taste
Curly endive; for serving

Cook potatoes in large saucepan of boiling water until tender, about 20
minutes. Drain and cool slightly. Peel and slice potatoes. Transfer to
large bowl. Gently mix in vinegar and green onions, using rubber
spatula.
Cool.

Combine yogurt, mayonnaise, horseradish and caraway. Mix into potatoes.
Add kielbasa and cheese. Season with salt and pepper. Line plates with
endive. Spoon salad atop.

This recipe yields 2 servings; can be doubled or tripled.

Comments: Offer with crusty French bread and you have a satisfying
summer
supper. The creamy dressing is lower-fat version, using half yogurt and
half mayonnaise.

Source:
"Bon Appétit, August 1990"
S(Formatted for MC6):
"01-17-2002 by Joe Comiskey - [email hidden]"

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

Per Serving (excluding unknown items): 524 Calories; 47g Fat (78.9%
calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 91mg
Cholesterol; 414mg Sodium. Exchanges: 3 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.

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

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.73 **

--
-Alan