Quoting Kurt Weiske to Dave Drum <=-

three cooking echoes

Would it make sense to consolidate the echoes into one?

This one has about a dozen regular posters and another dozen
occasional ones. The odd person periodically posts once or twice and
then disappears. I think we can assume that there may be something
in the order of another 2 dozen lurkers here on the entire planet.

The last time I looked at Home-Cooking there was the rare post from
4 people who were already here and Recipes had no activity at all
other than Dave's 20 to 30 recipes per day. It's no longer carried by
every BBS as it's a duplicate of Home-Cooking.

I think our focus should be on keeping this one going and recruiting
at least a handful of new members.

doesn't have the traffic to support the number of echoes it used to.

I appreciate the discussions about food, food culture,
restaurants and cooking as much as the recipes.

That's what kept this echo going when so many others died. There
used to be echoes devoted to Diabetic, Low-Cal, Low-Fat and
International Food, Beer Brewing and Wine Making, Herbs (Culinary,
Medical and Gardening) and probably others.

Starting off on the Manitoba chapter of iconic Canadian food, from
Eat This Town ...

Manitoba is a prairie province but much of its northern interior is
filled with boreal forests and giant lakes. It has characteristics
from both the east and the west. There is Ukrainian, First Nations
and Metis influence common to the prairies but also a huge French
community with Quebecois roots and traditions,

Manitoba has a unique cultural mix found nowhere else in Canada,
with influences from English, French, Ukrainian, Jewish, Mennonite,
Icelandic, First Nations, Mtis, and more recently, Filipino.

Probably the most emblematic foods of Manitoba are perogies and
kubasa sausage but that's already been covered here.

Similar to Linzer cookies, imperical Cookies are also a thing there.

From: Claudia's Cookbook

--MM

IMPERIAL COOKIES (EMPIRE COOKIES)

For the cookies
1/2 cup unsalted butter, softened
1/2 cup white sugar
1 egg
1 tsp vanilla
2 cups cake and pastry flour, sifted
1 tsp baking powder
1/4 tsp salt
1/3 cup raspberry jam
Candied cherries or red icing (optional)
For the icing topping:
1 cup sifted icing sugar
1/4 tsp almond extract
1 tbsp hot water, approximate

Elegant, soft, delicate and delicious iced cookies filled with
raspberry jam. This recipe is a hybrid between Canadian Living's
Classic Empire Cookie recipe and the amazing Anna Olson's Empire
Cookie recipe.

In large bowl, beat butter with sugar until fluffy.Beat in egg and
vanilla. In separate bowl, whisk together flour, baking powder and
salt. Stir into butter mixture in 3 additions. Shape the dough into
a disc (it will be very soft).Wrap in plastic and chill in the
fridge until firm, about 2 hours.

On a lightly floured work surface, gently knead the dough just to
soften it slightly. Roll out the dough to approximately ¬-inch thick
and cut out cookies using a 2-inch cookie cutter. Place the cookies
on the baking trays, leaving 1/2 inch between them. Bake in a 350 F
oven until edges are light golden, about 10 minutes. Let cool
completely on racks.

While your cookies are baking and cooling, you can now make the
icing topping. In small bowl, stir icing sugar with almond extract;
drizzle in enough of the water to make spreadable icing. Once your
cookies are cooled, stir the raspberry jam to soften and spread a
little on a cookie bottom.

Sandwich a second cookie on top, pressing gently to secure. Repeat
with the remaining cookies.
Spread your icing on top of each cookie sandwich. Top with a dot of
red icing, or a candied cherry (totally optional). Let cookies stand
until set, about 1 hour.

Yields 12, Cookies can be kept in an airtight container for up to 5
days. They also freeze very well. Serve to your friends, or hoard
for yourself. I did. Elegant and pretty. Tart and sweet.

Jaime

---

Cheers

Jim


... Of the prairie provinces, Saskatchewan is the MOST prairie.

___ Blue Wave/QWK v2.20
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

Hello JIM,

Saturday July 17 2021 22:42, you wrote to KURT WEISKE:

I think our focus should be on keeping this one going and recruiting
at least a handful of new members.

As of today, HOME_COOKING is a sister echo to COOKING with the difference of mass postings of recipes which is not allowed in here by popular request. Whether anyone likes it or not, HOME_COOKING still has its purpose and I will keep it around until there's no reason to.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: MANCHA MANTELES
Categories: Mexican, Loo
Yield: 8 Servings

1 Small turkey, in serving
Pieces, or 2 chickens
1/2 c Lard
2 Ancho chiles, chopped
2 Pasilla chiles, chopped
2 Serrano chiles, chopped
4 oz Almonds,blanched,slivered
1 tb White sesame seeds
2 Chorizos, peeled/chopped
1 lg Onion, sliced thin
1/2 lb Tomatoes, peeled, seeded,
And chopped
1 ts Cinnamon powder
2 c Turkey or chicken stock
1 tb Sugar
5 ts Cider vinegar
1 ts Salt or to taste
4 oz Pineapple, chunked
2 Firm cooking apples,
Peeled, cored, & sliced
1 lg Unripe banana, peeled
And sliced

This looks very much like Mancha manteles, which Richard [Manchurian
Candidate] Condon describes in The Mexican Stove:

Two little women staggered in from another room carrying a gigantic
bowl of something which was jetting hot perfume. The sen~ora hoped
I enjoyed mancha manteles. Reyes explained that this was the second
Mexican meal of my life, ... but that he knew that I would -love-
mancha manteles. The sen~ora beamed and instructed me to eat heart-
ily, remembering that the translation of mancha manteles was: ta-
blecloth stainer. I was sweating hard as she overdid me the honor
of preparing my plate, a very wide plate, perhaps a foot in diam-
eter. The tablecloth stainer contains the following: one turkey,
four chorizo sausages, sliced pineapples, sliced apples, sliced
bananas, some pork; ancho, pasilla and serrano chiles; almonds,
cinnamon, lard, and tomato puree. Reyes scooped away as though
he had picked up a fake stomach at Macy's. I got through it. ...
A very peculiar physiological metamorphosis happened to Reyes
that afternoon. When he entered the chairman's house he was a
well-set-up, definitely not stout fellow who spoke American with
a marked California accent. After that dinner he was not only a
stout man - and I mean a shorter, rounder, fatter man with a
pronounced paunch - but his speech changed. He would ramble in
the diction of a jazz musician or break into voluble Spanish.
Not that the sen~ora's meal taught him to speak Spanish. He had
always spoken Spanish. But never to Jewish delicatessen waiters,
for example, or to austere British bootmakers.

Brown turkey in lard. Remove. Pour off fat, leaving 2 T in the pan.
Fry chiles, almonds, and sesame seeds together until fragrant. Blend
to a puree in a blender. Fry chorizo meat in the fat that remains in
the pan. Remove. In the same fat, cook onions until soft. Add blended
mixture, tomatoes, and cinnamon. Cook a few minutes and then turn out
the whole mess into a large casserole. Mix in the stock, sugar,
vinegar, and salt. Taste for seasoning. Add browned turkey pieces,
chorizo meat, and fruit. Cover and simmer 45 min to 1 hr. After
Richard Condon's recipe and description.

MMMMM

-- Sean

... Now and then an innocent man is sent to the legislature.
--- GoldED/2 3.0.1
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)