On 08-15-21 10:03, Dave Drum <=-
spoke to Sean Dennis about Cooking the Books <=-

I must have got lucky with the Fido cookbook. Which is a good thing -
if you've seen the PDF ..... OY!

I assume you can still highlight the text you want with the pointer
tool then cut & paste into a text editor.

I have been able to do that with some PDF files, but the PDF version of
the fidonet cookbook does not allow that. I don't know why, but it
might have to do with the way it was set up. Fortunately, I have the
recipes from there in a TXT file.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Indian Lentil Sandwich Spread
Categories: Low fat, Dip, Spread, Posted
Yield: 4 Servings

1 c Cook lentils
4 Cloves of garlic, pressed
2 ts Ground coriander
1 ts Ground cumin
1/2 ts Ground turmeric
1/2 ts Chili powder
1/2 ts Ground ginger

This is the recipe as it appears in the _New McDougall Cookbook_. I've
made this one a few times, once left the lentils whole and used as
a filling for pita, and once mashed them up to use as a spread. Also
have started with dry lentils and just thrown everything into the
cooking water. The combination of spices could be changed to produce
a different taste too.
I just thought of barbeque sauce......anyway, here's the recipe.

Combine all ingrediants in a small saucepan. Cook gently over low
heat, stirring occasionally, fir 5 minutes to allow flavors to blend.
Chill for one hour.
Date: Thu, 26 Jan 95 07:11:57 EST
From: Timo <tbraam@census.gov>

Converted to MM format by Dale & Gail Shipp, Columbia Md.

MMMMM


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Sean Dennis wrote to Dave Drum <=-

I assume you can still highlight the text you want with the pointer
tool then cut & paste into a text editor.

I can though I still enjoy hand-transcribing the recipes also.

Speaking of recipes, can you send me your updated databases? I'd like
to import them into my working MM.

How about if I e-mail attach the last 300 in the "Echomail" directory.
You can import them into what you have using the overwrite selection so
you don't get dupes.

This, currently, is the last one in that directory ---

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

Title: Restaurant Quality Baked Ziti *
Categories: Pastam gree, Sauces chee
Yield: 5 Servings

1 lb Ziti pasta; cooked
1 c Frozen spinach
24 oz Jar Rao's marinara sauce
1 ts Nutmeg
2 c Mozarella cheese
1 c Grated Romano cheese
15 oz Ricotta cheese
1 Egg white

Cook ziti. Drain & add to 9" x 13" pan. In a separate
bowl combine all ingredients except RAO sauce and
mozarella. Add to ziti.

Pour sauce over ziti and cheese mixture. Top with
mozarella and cover with foil.

Bake @ 350ºF/175ºC for about 25-30 min. until bubbly.
note: RAO is a brand of sauce sold in nicer super
markets. It is expensive but so worth it.

Serves: 4-6

By Kristin Moore

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

MMMMM

... Sandwiches, she said, like diamonds, are forever.
--- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Sean Dennis wrote to Dave Drum <=-

Dave Drum wrote to Dale Shipp <=-

I have done in the past. But that won't work with with the PDF for
Fidos Kitchen cookbook. If you care to you can download it from this
link https://archive.org/details/fidoskitchencookbook and see what I
mean.

You can download the entire cookbook as a text file also:

https://tinyurl.com/5tnb8nnk

That's the same as what I have. See below:

Vi tsp anchovy paste
Pinch cayenne pepper
Va tsp freshly ground black pepper
1 tsp garlic powder

All those Vi and Va and V 2 fractions need translated by referencing the
PDF file.

1 Anaheim chile pepper - minced (about 2 Tablespoons)

1 tsp Dijon mustard

6 drops Tabasco

Va tsp celery salt

Va cup imported Romano cheese

Vi tsp lime juice

1 tsp Worcestershire sauce

Va tsp hot pepper vinegar

V 2 tsp dried cilantro - crumbled


7


1 egg - beaten to blend

2»/a cup fresh Italian breadcrumbs - divided
V 2 stick butter, divided in two

To wit:

--MM

Title: Artichoke Cakes w/Lemon Caper Mayonnaise
Categories: Vegetables, Sauces, Appetisers, Chilies
Yield: 4

H LEMON CAPER MAYONNAISE
l/2 cup mayonnaise; not low/no fat - the real thing!
1 tsp fresh grated lemon peel
1 tsp fresh lemon juice
1 1/2 tsp capers; drained, chopped
1 ds Tabasco
Pinch white pepper

H CAKES
16 oz marinated artichoke hearts; drained
1/3 cup minced celery
1/3 cup minced yellow onion
2 green onions; minced
1 Tbsp fresh thyme leaves; minced
1 Tbsp fresh oregano leaves; minced
1/2 tsp anchovy paste
Pinch cayenne pepper
1/4 tsp fresh ground black pepper
1 tsp garlic powder
1 Anaheim chile; minced
1 tsp Dijon mustard
6 drops Tabasco
1/4 tsp celery salt
1/4 cup grated Romano cheese
1/2 tsp lime juice
1 tsp Worcestershire sauce
1/4 tsp hot pepper vinegar
1/2 tsp dried cilantro; crumbled
1 lg egg; beaten to blend
2 1/2 cup fresh Italian breadcrumbs; divided
4 tb butter; divided
2 tsp sesame oil; divided

LEMON CAPER MAYONNAISE: Mix all ingredients in small
bowl. Chill. (Can be prepared 2 days ahead.)

Cut drained artichoke hearts into quarters and add to
food processor bowl with chopping blade. Pulse 3 or 4
times until finely chopped but not minced, scraping down
sides if necessary. Add to large bowl with celery,
onion, green onion and anchovy paste and mix well. Add
thyme, oregano, cayenne, black pepper, garlic powder,
Anaheim chile pepper, Dijon mustard, Tabasco, celery
salt, cilantro, Worcestershire, hot pepper vinegar and
lime juice. Mix well. Add Romano cheese and mix well.
Add beaten egg and mix in well.

Add 1/2 to 1 cup fresh breadcrumbs until mixture is well
bound but not dry -- just enough bread crumbs to allow
you to make mixture into patties. Using approximately V
2 cup of artichoke mixture, make patties (makes
approximately 8 -- you can make smaller patties if you
like). After patties are made, press into fresh bread
crumbs, coating each side well. Use your hands to
reshape into patty shape if necessaiy. Chill for at
least one hour on plate covered with plastic wrap.

Melt half of the butter in heavy large skillet over
medium to medium-high heat. Add half of the sesame oil
to butter. Add four patties and cook until golden brown,
about 4 minutes per side (turn gently with spatula so
they don't break). Remove to ovenproof plate or baking
sheet and keep warm in warm oven (200F). Cook remaining
four patties, using remaining butter and sesame oil.

Serve two to a plate, with a dollop of cold or room
temperature Lemon Caper Mayonnaise. Garnish with sprig
of fresh dill, oregano or thyme and a thin, curled lemon
slice.

Makes 8 patties (4 appetizer portions).

FROM: Original by Michelle M. Bass

RECIPE FROM: FIDO'S KITCHEN - A collection of recipes by
and / or from the participants in the Fidonet Culinary
Echo Conferences; the official souvenir of the 1996 Echo
Picnic (Northeast).

This cookbook is dedicated to the memory of Stephen
Ceideburg and Wesley Pitts.

Uncle Dirty Dave's Archives

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

... What's the point of having a rapier wit if I can't use it to stab people? --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Dale Shipp wrote to Dave Drum <=-

I must have got lucky with the Fido cookbook. Which is a good thing -
if you've seen the PDF ..... OY!

I assume you can still highlight the text you want with the pointer
tool then cut & paste into a text editor.

I have been able to do that with some PDF files, but the PDF version of the fidonet cookbook does not allow that. I don't know why, but it
might have to do with the way it was set up. Fortunately, I have the recipes from there in a TXT file.

But, as I told Sean, you need keep the PDF handy so you can translate
the munged fractions.

--MM

Title: Creamed Mushrooms on Toast
Categories: Mushrooms, Breads, Booze, Dairy
Yield: 3

2 slices stale, firm-textured white bread
4 Tbsp butter
3/4 pound mushrooms; quartered
1/4 cup cognac or brandy
1 cup heavy cream
Salt & fresh ground pepper
Watercress sprigs

Set the oven @ 350ºF/175ºC.

Remove the crust and cut the bread in half diagonally.
Toast in the oven about 2 to 3 minutes on each side, or
until golden brown. The bread should be very dried out
as it will act as a platform for the sauce and soak up
some of its creaminess.

In a large skillet, melt the butter over moderate heat.
Add the mushrooms and saute about 3 minutes. Add the
cognac and cook another 2 minutes, or until slightly
reduced. Add the cream and simmer until the cream is
reduced by half, about 8 minutes. Season with salt and
pepper.

Spoon the mushroom mixture evenly over the toast and
garnish with the watercress sprigs.

Serves 2 to 4.

From Leftovers by Kathy Gunst, Harper Perennial

FROM: Karin Brewer

RECIPE FROM: FIDO'S KITCHEN - A collection of recipes by
and / or from the participants in the Fidonet Culinary
Echo Conferences; the official souvenir of the 1996 Echo
Picnic (Northeast).

This cookbook is dedicated to the memory of Stephen
Ceideburg and Wesley Pitts.

Uncle Dirty Dave's Archives

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

... We NEVER grow up, we just get older, and older
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* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

buying the big name brand whole wheat flours (they also make the most common white flours) when I got bags with weevils in them.

I commonly put flour fresh in the house into the freezer for at least
two weeks. Then I sift it before use. Takes care of all manner of tiny vermin.

I didn't have the time to put this flour in the freezer--needed it for
some baking the day after I brought it home.

Whole-grain flours such as rye and wheat contain more fat than refined flours like all-purpose and can turn rancid quickly at room
temperature. For this reason, we've always recommended storing these flours in the
freezer. As long as we bring them up to room temperature before using, this has no ill effects. https://www.cooksillustrated.com

I've done that. Now, buying the wheat in bulk, we keep it in air tight containers, with oxygen absorbers. They've worked, as well as keeping
the house reasonably cool.

Before freezing flour, it should be tightly wrapped in a
moisture-proof product, such as plastic freezer bags. Flour should
never be frozen in
its original paper packaging unless special care is taken to ensure
the paper cannot get wet. Moisture will cause the flour to spoil.

I used to buy 50 pound sacks of flour, transfer them to gallon zip lock
bags to freeze. With a food storage bag as an inner layer, I could fit
(IIRC), something like 5 or 10 pounds of flour into a zip bag.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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