snip

> >> 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.
>


Wow Wayne! This one sounds good and quick!

I'm saving it!

helen

Oh pshaw, On Fri 18 Aug 2006 08:46:23a, Helen Harrand was muttering
about...

>>
>> * Exported from MasterCook *
>>
>> Stouffer's French Coconut Pie
>>
>
> Wow Wayne! This one sounds good and quick!
>
> I'm saving it!
>
> helen
>
>

It's a delicious pie, but some may consider it lethally rich. :-)

--

Wayne Boatwright
__________________________________________________ ________________________

I often wonder ...
What do people mean when they say the computer went down on me?

On 18 Aug 2006 00:31:23 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Stouffer's French Coconut Pie

You're trying to kill us all, aren't you, What's-his-Name? But what a
way to go ....

Carol

On 18 Aug 2006 00:31:23 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:


>
>I'm not a lurker, but here's a recipe that I haven't made in a very long
>time. It originated with Stouffer's when they still had restaurants in
>several majoy cities in the US. It's very rich, but also very good.
>
>
> * Exported from MasterCook *
>
> Stouffer's French Coconut Pie


1 1/3 sticks of butter?
Weight Watchers be damned, gotta make this one.

Koko


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

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

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

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

TammyM

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


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

helen

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

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

Absofu**inglutely.

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

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

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

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

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

--
Wayne Boatwright
__________________________________________________

Brought to you by the anarcho-syndicalist commune.

On Thu, 17 Aug 2006 17:31:00 -0700, "Helen Harrand"
> 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.
>
>Oh CRAP!!!!!!! You *can* see me!!! BRB.......
>
>ok, now that I have pants on.......

Oh, you're *that* kind of woman. Remaining topless to tease the
studmuffins in the group.

Congratulations on becoming RFC's newest Trollop!

>> My challenge: emerge from your cyber-closets for one minute. Long
>> enough to say hi and to post one recipe that you really like.
>
>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!

I've gotta go back and find the paprikash recipe. I want to try that.
I'm bad about marking messages as keepers, but forgetting to put the
recipes into MasterCook.

Carol

Damsel in dis Dress wrote:
> Come on out. We know you're there. We have magic monitors and can

*grin* I do enjoy your posts, Carol.

I was reading the ones mothers and their recipes a while back - I
didn't post then, but I will now. My mum passed when I was 16 and
I've forgotten many things about her, but one thing I won't forget is
her love of sharing food with others. Around Thanksgiving and
Christmastime she was truly in her element. I think she started baking
a couple of weeks before Thanksgiving and didn't stop until after New
Year's Day. She made candy (creamy fudge, candied walnuts,
divinity...), cookies galore, various sweet breads/cakes and she gave
most of it away. The post office, the dustmen (garbage men - I do like
the UK English term better!), our friends in the police department and
city hall, neighbors, friends and family all got big boxes of goodies
during the holidays. It's a tradition I still try to carry on today,
even if I do get some strange looks from time to time (though no one
ever complains!)

One of the things she made was walnut pie - basically, pecan pie, but
with walnuts. I vaguely recall her saying to someone that she made it
that way because pecans were too expensive in California, and my great
grandfather had a black walnut tree that we could harvest for free. I
do remember sitting out on the back porch when I was about 7 or 8,
cracking walnuts with an old ball peen hammer so mum could freeze them
for later use. Anyway, she'd make two pies at both Thanksgiving and
Christmas and one of my uncles would take one for himself and leave the
other for the rest of the family.

So, here's her recipe, which - thanks to my step-mom buying an old
church cookbook - I now have:

Walnut Pie
Source: Barbara Harless

Preheat oven to 375*F/190*C.
Makes one deep dish pie.
Don't double the recipe for two pies, make each separately. They don't
take long to put together, so it's not that much effort.

2 eggs
1 tsp vanilla (the good stuff)
1/4 tsp salt
1 cup light corn syrup (golden syrup works if you're in the UK, like me)
1/2 c sugar
1/2 tbls butter at room temp (can use margarine, but she never did)
1 c chopped walnuts

Use your favorite shortcrust for the pie shell, don't pre-bake it.

In a mixing bowl, beat the eggs until light.

Add the vanilla, salt and syrup and beat together.

Add the sugar and beat until well mixed.

Add the butter and beat again.

Add the walnuts and mix well.

Pour into the pie shell and cook for 45 minutes to an hour, until the
top is a light medium brown and crusty. If you overcook a bit, it's
still all right, but when it's done right, the middle is jelly-like and
buttery and tasty.

I hope anyone who makes it enjoys it as much as I do.

-Jen P in Cambs

On Fri, 18 Aug 2006 10:02:49 +0100, "Jen P." >
wrote:

>*grin* I do enjoy your posts, Carol.

*smile* Thanks.

>I was reading the ones mothers and their recipes a while back - I
>didn't post then, but I will now. My mum passed when I was 16 and
>I've forgotten many things about her, but one thing I won't forget is
>her love of sharing food with others. Around Thanksgiving and
>Christmastime she was truly in her element. I think she started baking
>a couple of weeks before Thanksgiving and didn't stop until after New
>Year's Day. She made candy (creamy fudge, candied walnuts,
>divinity...), cookies galore, various sweet breads/cakes and she gave
>most of it away.

Sounds exactly like my mom. There wasn't room for all of it in the
house, so much of it was stored on the picnic table that my dad built
into the breezeway between the house and garage.

>One of the things she made was walnut pie - basically, pecan pie, but
>with walnuts. I vaguely recall her saying to someone that she made it
>that way because pecans were too expensive in California, and my great
>grandfather had a black walnut tree that we could harvest for free. I
>do remember sitting out on the back porch when I was about 7 or 8,
>cracking walnuts with an old ball peen hammer so mum could freeze them
>for later use. Anyway, she'd make two pies at both Thanksgiving and
>Christmas and one of my uncles would take one for himself and leave the
>other for the rest of the family.
>
>So, here's her recipe, which - thanks to my step-mom buying an old
>church cookbook - I now have:
>
>Walnut Pie
>Source: Barbara Harless

Wow! I'm so glad you were able to get that recipe again! And I know
a certain man who has a birthday coming up, and who loves walnuts (I'm
not a fan). I may just make this for Crash in a couple weeks.

Thanks!
Carol

OK.. here's mine:

Portobello Marinade



4 Portobello Mushrooms

1 cup canola oil

1/4 cup balsamic vinegar

1/4 cup soy sauce

2 Tbs minced garlic

1 Tbs minced shallot

2 Tbs chopped Thyme

Pinch of Salt & Pepper



Cut the stems of the Portobello mushrooms off so that the caps are flat. Mix
all ingredients together and pour over Portobello mushrooms and the stems.
Let marinate for at least 1 hour. Place in a roasting pan with a rack and
bake at 300 degrees for 55 min to 1 hour.



--

Damsel in dis Dress wrote:
> On Fri, 18 Aug 2006 10:02:49 +0100, "Jen P." >
> wrote:
>
>>*grin* I do enjoy your posts, Carol.
>
> *smile* Thanks.
>
>>I was reading the ones mothers and their recipes a while back - I
>>didn't post then, but I will now. My mum passed when I was 16 and
>>I've forgotten many things about her, but one thing I won't forget is
>>her love of sharing food with others. Around Thanksgiving and
>>Christmastime she was truly in her element. I think she started
>>baking a couple of weeks before Thanksgiving and didn't stop until
>>after New Year's Day. She made candy (creamy fudge, candied walnuts,
>>divinity...), cookies galore, various sweet breads/cakes and she gave
>>most of it away.
>
> Sounds exactly like my mom. There wasn't room for all of it in the
> house, so much of it was stored on the picnic table that my dad built
> into the breezeway between the house and garage.
>
>>One of the things she made was walnut pie - basically, pecan pie, but
>>with walnuts. I vaguely recall her saying to someone that she made it
>>that way because pecans were too expensive in California, and my great
>>grandfather had a black walnut tree that we could harvest for free. I
>>do remember sitting out on the back porch when I was about 7 or 8,
>>cracking walnuts with an old ball peen hammer so mum could freeze them
>>for later use. Anyway, she'd make two pies at both Thanksgiving and
>>Christmas and one of my uncles would take one for himself and leave
>>the other for the rest of the family.
>>
>>So, here's her recipe, which - thanks to my step-mom buying an old
>>church cookbook - I now have:
>>
>>Walnut Pie
>>Source: Barbara Harless
>
> Wow! I'm so glad you were able to get that recipe again! And I know
> a certain man who has a birthday coming up, and who loves walnuts (I'm
> not a fan). I may just make this for Crash in a couple weeks.
>
> Thanks!
> Carol

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

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

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

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

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

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

TL

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.

(one minute, starting now)

Hi.

6 ripe apricots, halved and pitted
small canister of mascarpone
6 ranier cherries, halved and pitted

Fill the apricot halves with mascarpone and top with a cherry

Eat

Dean G.

(gone in 60 seconds).

Dean G. wrote:

> 6 ripe apricots, halved and pitted
> small canister of mascarpone
> 6 ranier cherries, halved and pitted
>
> Fill the apricot halves with mascarpone and top with a cherry
>
> Eat

Have you ever grilled this? I seem to recall reading someone who said
they would fill apricots and then grill? I wish I could recall....?
Goomba

Goomba38 wrote:
> Dean G. wrote:
>
>> 6 ripe apricots, halved and pitted
>> small canister of mascarpone
>> 6 ranier cherries, halved and pitted
>>
>> Fill the apricot halves with mascarpone and top with a cherry
>>
>> Eat
>
> Have you ever grilled this? I seem to recall reading someone who said
> they would fill apricots and then grill? I wish I could recall....?
> Goomba

this one?
http://tinyurl.com/rlpfb

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

The Bubbo wrote:

>> Have you ever grilled this? I seem to recall reading someone who said
>> they would fill apricots and then grill? I wish I could recall....?
>> Goomba
>
> this one?
> http://tinyurl.com/rlpfb
>

By Jove I knew I recalled it but perhaps you posted in much longer ago
also? I actually planned to try it. Thanks.
Goomba

Goomba38 wrote:
> The Bubbo wrote:
>
>>> Have you ever grilled this? I seem to recall reading someone who said
>>> they would fill apricots and then grill? I wish I could recall....?
>>> Goomba
>>
>> this one?
>> http://tinyurl.com/rlpfb
>>
>
> By Jove I knew I recalled it but perhaps you posted in much longer ago
> also? I actually planned to try it. Thanks.
> Goomba

I would recommend using marscapone instead of chevre. as much as I like chevre
(and I LOVE goat cheeses) I found it to be a tad rich. damned tasty though

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.

"Goomba38" > wrote in message
. ..
> Dean G. wrote:
>
> > 6 ripe apricots, halved and pitted
> > small canister of mascarpone
> > 6 ranier cherries, halved and pitted
> >
> > Fill the apricot halves with mascarpone and top with a cherry
> >
> > Eat
>
> Have you ever grilled this? I seem to recall reading someone who said
> they would fill apricots and then grill? I wish I could recall....?
> Goomba


I grill peaches......I split 'em and grill them flat side down until they
get nice grill marks (on a cleaned grill BTW). After I turn them I fill
them with some brown sugar and some booze of choice (CAREFULLY, don't set
yourself on fire) and let them cook just until the skins split. Usually the
skins stay on the grill grates and I serve these over ice cream..

I don't eat them because I don't like cooked fruit but everyone else likes
'em!

helen

Goomba38 wrote:
> Dean G. wrote:
>
> > 6 ripe apricots, halved and pitted
> > small canister of mascarpone
> > 6 ranier cherries, halved and pitted
> >
> > Fill the apricot halves with mascarpone and top with a cherry
> >
> > Eat
>
> Have you ever grilled this? I seem to recall reading someone who said
> they would fill apricots and then grill? I wish I could recall....?
> Goomba

Actually, I've baked it, but then I usually use a blackberry or
raspberry sauce on top.

But to grill it, that sounds like a very good idea. I grill everything
else, why didn't I think of this ?

Dean G.

On 17 Aug 2006 15:46:09 -0700, "Dean G." > wrote:

>(one minute, starting now)
>
>Hi.
>
>6 ripe apricots, halved and pitted
>small canister of mascarpone
>6 ranier cherries, halved and pitted
>
>Fill the apricot halves with mascarpone and top with a cherry
>
>Eat
>
>Dean G.
>
>(gone in 60 seconds).

Dayam! Can you e-mail me some of these? Stat!

I see you stuck around and made another post. Very cool!

Carol

On 17 Aug 2006 15:46:09 -0700, "Dean G." > 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.
>
>(one minute, starting now)
>
>Hi.
>
>6 ripe apricots, halved and pitted
>small canister of mascarpone
>6 ranier cherries, halved and pitted
>
>Fill the apricot halves with mascarpone and top with a cherry
>
>Eat
>
>Dean G.
>
>(gone in 60 seconds).

Quick, easy, tasty. What's not to like

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
I know this is a cheater, but it's great and very easy to change what
you put in it
Trifle
Baked cake- I bake it on a sheet pan and cut into cubes when cool
Puddin- this is a trick I learned in school. Use instant pudding, and
when you make it, use heavy cream for half of the milk. I use my
kitchen aid- beat until it until it's thick and leaves "tracks"- comes
out like mousse
Fruit- whatever is in season, except melons- they are probably too
watery
Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
like, sprinkle a little champagne on the cubes (or not)
Put a layer of puddin' on top of that
Next, a layer of fruit, then cake, etc. Top with whipped cream and
toasted sliced almonds.
I made this a few weeks ago for a good friend who is a chocoholic, so I
used chocolate cake, loose ganache instead of champagne, and
raspberries. It was great! I've also used white cake, and lemon and
vanilla puddin mixed, with blueberries, raspberries, and blackberries,
which was also fantastic. But I use the puddin trick often- pate a
choux filling, etc. You could also use different booze- Chamboard,
kahula, godiva chocolate liquor, etc. Use your imagination!

On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:

>I know this is a cheater, but it's great and very easy to change what
>you put in it
> Trifle
>Baked cake- I bake it on a sheet pan and cut into cubes when cool
>Puddin- this is a trick I learned in school. Use instant pudding, and
>when you make it, use heavy cream for half of the milk. I use my
>kitchen aid- beat until it until it's thick and leaves "tracks"- comes
>out like mousse
>Fruit- whatever is in season, except melons- they are probably too
>watery
>Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
>like, sprinkle a little champagne on the cubes (or not)
>Put a layer of puddin' on top of that
>Next, a layer of fruit, then cake, etc. Top with whipped cream and
>toasted sliced almonds.
>I made this a few weeks ago for a good friend who is a chocoholic, so I
>used chocolate cake, loose ganache instead of champagne, and
>raspberries. It was great! I've also used white cake, and lemon and
>vanilla puddin mixed, with blueberries, raspberries, and blackberries,
>which was also fantastic. But I use the puddin trick often- pate a
>choux filling, etc. You could also use different booze- Chamboard,
>kahula, godiva chocolate liquor, etc. Use your imagination!

Thanks for posting this, Merry. It never even occured to me that a
trifle could be so extremely versatile! This is a keeper. I'll watch
the thrift shop for a trifle bowl. I've looked at them often, but
Crash always reminded me that I didn't have a use for one. Now I do!

Carol

Damsel in dis Dress wrote:
> On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:
>
> >I know this is a cheater, but it's great and very easy to change what
> >you put in it
> > Trifle
> >Baked cake- I bake it on a sheet pan and cut into cubes when cool
> >Puddin- this is a trick I learned in school. Use instant pudding, and
> >when you make it, use heavy cream for half of the milk. I use my
> >kitchen aid- beat until it until it's thick and leaves "tracks"- comes
> >out like mousse
> >Fruit- whatever is in season, except melons- they are probably too
> >watery
> >Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
> >like, sprinkle a little champagne on the cubes (or not)
> >Put a layer of puddin' on top of that
> >Next, a layer of fruit, then cake, etc. Top with whipped cream and
> >toasted sliced almonds.
> >I made this a few weeks ago for a good friend who is a chocoholic, so I
> >used chocolate cake, loose ganache instead of champagne, and
> >raspberries. It was great! I've also used white cake, and lemon and
> >vanilla puddin mixed, with blueberries, raspberries, and blackberries,
> >which was also fantastic. But I use the puddin trick often- pate a
> >choux filling, etc. You could also use different booze- Chamboard,
> >kahula, godiva chocolate liquor, etc. Use your imagination!
>
> Thanks for posting this, Merry. It never even occured to me that a
> trifle could be so extremely versatile! This is a keeper. I'll watch
> the thrift shop for a trifle bowl. I've looked at them often, but
> Crash always reminded me that I didn't have a use for one. Now I do!
>
> Carol
Glad you like it- don't wait until you get a trifle bowl! I use a
plain clear glass mixing bowl which isn't quite as nice, but you can
see the layers anyway

On 18 Aug 2006 14:05:47 -0700, "merryb" > wrote:

>Glad you like it- don't wait until you get a trifle bowl! I use a
>plain clear glass mixing bowl which isn't quite as nice, but you can
>see the layers anyway

But, but, but ... I *want* a trifle bowl! LOL! We've gotta start
getting out more and meeting people so we can thrw shindigs at which
trifle may be served.

Carol

Damsel in dis Dress wrote:
> On 18 Aug 2006 14:05:47 -0700, "merryb" > wrote:
>
> >Glad you like it- don't wait until you get a trifle bowl! I use a
> >plain clear glass mixing bowl which isn't quite as nice, but you can
> >see the layers anyway
>
> But, but, but ... I *want* a trifle bowl! LOL! We've gotta start
> getting out more and meeting people so we can thrw shindigs at which
> trifle may be served.
>
> Carol
Seems like with your good taste and skills, people should be swarming
around you

On 17 Aug 2006 16:07:35 -0700, "merryb" > 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
>I know this is a cheater, but it's great and very easy to change what
>you put in it
> Trifle
>Baked cake- I bake it on a sheet pan and cut into cubes when cool
>Puddin- this is a trick I learned in school. Use instant pudding, and
>when you make it, use heavy cream for half of the milk. I use my
>kitchen aid- beat until it until it's thick and leaves "tracks"- comes
>out like mousse
>Fruit- whatever is in season, except melons- they are probably too
>watery
>Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
>like, sprinkle a little champagne on the cubes (or not)
>Put a layer of puddin' on top of that
>Next, a layer of fruit, then cake, etc. Top with whipped cream and
>toasted sliced almonds.
>I made this a few weeks ago for a good friend who is a chocoholic, so I
>used chocolate cake, loose ganache instead of champagne, and
>raspberries. It was great! I've also used white cake, and lemon and
>vanilla puddin mixed, with blueberries, raspberries, and blackberries,
>which was also fantastic. But I use the puddin trick often- pate a
>choux filling, etc. You could also use different booze- Chamboard,
>kahula, godiva chocolate liquor, etc. Use your imagination!

Thanks merryb

I'm making this next weekend for a family gathering

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

HI all. I lurk alot, post a little.

Greek Chicken ( I stole this from somewhere, don't quite remember
where. One of my favorite i'm not in the mood to cook but i want real
food kind of meals)

8boneless skinless chicken thighs
flour
salt
pepper
2 tbsp olive oil
1 large onion quartered
1 large can of salt free stewed tomatoes
small bunch of fresh oregano (used dried if you must)
couple of cloves of garlic
1 lemon (zest and juice)
3/4 cup of pitted kalamata olives
3 cups of chicken broth ( i use low sodium)
feta cheese, crumbled
cooked brown rice

Season the flour with a little salt and pepper as desired. Dredge the
chicken and fry in the oil in a dutch oven until browned a little. Add
the broth, onion, garlic, tomatoes, lemon juice and zest. Simmer until
the chicken is fall apart tender. Add the olives and oregano, cook 5
minutes more.

Server over hot cooked brown rice and top with as much feta as you like
(i like lots) and enjoy!

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

On 17 Aug 2006 16:26:47 -0700, "tintalle" >
wrote:

>HI all. I lurk alot, post a little.

Post more! LOL!

>Greek Chicken

This sounds soooo good. Crash won't touch four of the ingredients, so
I won't be making it at home, but if I saw it on a restaurant menu, I
would order it without hesitation. I envy the people who will have a
chance to make this.

Carol

On 17 Aug 2006 16:26:47 -0700, "tintalle" >
wrote:

>HI all. I lurk alot, post a little.
>
>Greek Chicken ( I stole this from somewhere, don't quite remember
>where. One of my favorite i'm not in the mood to cook but i want real
>food kind of meals)
>
Thank you for posting this great looking recipe.

I will be making this one.

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

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

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

Ditto from me! Looks very tasty indeed.

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

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

TammyM

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

I am going to try an "Old Fashioned Prune Cake" and a 7 Minute double
boiler Frosting recipe tomorrow and will post the results if it works.

OT ON Food...Saturday we are finally having our *4 best friends* over
for a relaxing evening-after 3 months. Picking up veggie Summer Rolls
and Pad Thai and making Prune Cake with 7 Minute Icing for dessert.

I'll post the cake and frosting recipes if it works out.

Thanks Damsel. Hope Crash is great too.

aloha,
lurking thunder

wrote:
> --smithfarms.com
> farmers of pure kona
> roast beans to kona to email
>
> I am going to try an "Old Fashioned Prune Cake" and a 7 Minute double
> boiler Frosting recipe tomorrow and will post the results if it works.
>
> OT ON Food...Saturday we are finally having our *4 best friends* over
> for a relaxing evening-after 3 months. Picking up veggie Summer Rolls
> and Pad Thai and making Prune Cake with 7 Minute Icing for dessert.
>
> I'll post the cake and frosting recipes if it works out.
>
> Thanks Damsel. Hope Crash is great too.
>
> aloha,
> lurking thunder

I have missed your posts. Next time we are in HI I want to visit your
farm.

-L.

On Thu, 17 Aug 2006 18:17:49 -1000, wrote:

>I am going to try an "Old Fashioned Prune Cake" and a 7 Minute double
>boiler Frosting recipe tomorrow and will post the results if it works.

(quick question - can 7-minute frosting stand up to the humidity in
Hawaii?) If that's a no, Google for Creamy White Frosting. It'll
stand up to anything.

>OT ON Food...Saturday we are finally having our *4 best friends* over
>for a relaxing evening-after 3 months. Picking up veggie Summer Rolls
>and Pad Thai and making Prune Cake with 7 Minute Icing for dessert.

I want to try Pad Thai so bad!

>I'll post the cake and frosting recipes if it works out.
>
>Thanks Damsel. Hope Crash is great too.

You betcha, we're doing just fine. )

Aloha from Minnesota,
Carol and Crash

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

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

OK here ya go.

HI



HOBO STEW (6+ Quart Slow Cooker)

Ingredients:

1 lb any meat except fish (whatever's leftover or on sale)*
1 Tbsp cooking oil
6 cups water or 3 cans beer*
2 cups dried beans ( I prefer mix of limas and red kidneys)
7 Tbsp beef soup base (boullion)*
2 Tbsp worchestershire sauce
2 tsp garlic powder
3 small/med potatos
2 cups sweet peas*
1 large onion*
2 large carrots*
4 stalks celery*
a mix of any available vegatables to fill pot


Preparation:

Soak the beans over night.

Cut the meat, potatos , onion, celery and carrots into small (about3/8 in) pieces.

Mix the meat, worchestershire sauce and garlic powder together.

In a fryingpan brown the meat in the cooking oil, drain any excess grease.

When the meat is browned add the onion and celery to the pan and cook until the vegetables are
translucent.

Throw everything into a stewpot or slow cooker, fill to within an inch of the top with any mix of
vegatables of your choice and cook untill the beans are tender.

By the bye my favorite vegatables to add to fill the pot are; green beans, wax beans, bamboo shoots,
water chestnuts, sweet peas, snow peas, mushrooms, bell peppers, whole kernel corn and pretty much
anything that's in season and cheap.

* These are necessary

PS if you partially pre cook the dried beans or use canned it goes a lot faster.

In article >,
Larry LaMere > wrote:

> On Thu, 17 Aug 2006 13:40:10 -0500, Damsel in dis Dress
> > wrote:
>
> >Come on out. We know you're there. We have magic monitors and can
> >see you. Some of you should put some clothes on.
> >
> >My challenge: emerge from your cyber-closets for one minute. Long
> >enough to say hi and to post one recipe that you really like.
> >
> >Carol
>
> OK here ya go.
>
> HI

<snipped awesome soup recipe>

> By the bye my favorite vegatables to add to fill the pot are; green beans,
> wax beans, bamboo shoots,
> water chestnuts, sweet peas, snow peas, mushrooms, bell peppers, whole kernel
> corn and pretty much
> anything that's in season and cheap.
>
> * These are necessary
>
> PS if you partially pre cook the dried beans or use canned it goes a lot
> faster.

Sounds like about the kind of soup I make when I clean out the
freezer... <G>

I call it "leftovers stew". :-)
--
Peace!
Om

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

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

>HOBO STEW (6+ Quart Slow Cooker)

This sounds right up my alley. And we have a pork loin just waiting to
be made into Hobo Stew, coincidentally.

Thanks!
Carol

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


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

This looks great.

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

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

Damsel in dis Dress wrote:
> Come on out. We know you're there.

giggle

That we are...

Here's an old family favorite...



Grandma's Icebox Cake (chocolate charlotte)

9x9 pan
waxed paper

2 sq baking chocolate
1/2 c regular white sugar
1/4 c water
1 c 10x sugar
1 c butter (softened [room temp])*
4 eggs (separated - yolks beaten, whites whipped)
2 doz almond macaroons, crumbled.
2 doz lady fingers

whipped cream
slivered almonds

-------------------------------------------------------
Start w/ all ingredients at room temperature...

melt choc over double boiler.
add sugar, water, and beaten egg yolks.
stir/cook until thick and smooth. (You are cooking the yolks at this
point.)
allow to cool

cream butter and the 10x sugar together.
add choc mixture and fold in beaten egg whites. Do not over-stir which
deflates the egg whites.

line pan w/ wax paper
line sides w/ lady fingers opened in half the long way.
put in a layer of crumbled macaroons
layer choc/macaroons/choc

top w/ whipped cream and slivered almonds

refrigerate for 24 hours prior to serving.

Serve in small portions. This is very rich! grin


* The butter worked best when softened to the point that you can stick
your finger in it. I put it in the microwave for 5 seconds at a time
to soften it up. You do not want it to be liquid, though...