On 12-01-21 11:15, Dave Drum <=-
spoke to Ruth Haffly about Pastry into Microwave <=-

Ruth Haffly wrote to Denis Mosko <=-

The microwave in our camper is also a convection oven. We've baked in it, most often, cinnamon rolls.

Since your nuker in the cramper is also a convection oven you could do "scratch" cinnamon rolls. I make this recipe using my bread machine to
do the "heavy lifting". And I sometimes add raisins along with the
nuts that are specified. Bv)=

Personally, I prefer raisins over nuts in cinnamon rolls. Both are
good.

A. I am not at all sure why this is "Czechoslovakian" versus any other
sort of goulash. But is looks decent IF you like cooked cabbage.
I also notice relative to a recent discussion, that it calls for
browning the meat.

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

Title: CZECHOSLOVAKIAN GOULASH
Categories: Stew, Beef
Yield: 6 servings

1 lb Round steak,cut into pieces
1 md Size can V-8 vegetable
Juice
3 Carrots,chopped
10 Potatoes,peeled and chopped
1/2 Head cabbage, chopped
Chili powder
Salt
Black Pepper
Ketchup
Water
Few dashes of
Worcestershire sauce

Brown cut up pieces of meat.Season with chili powder,salt and black
pepper.Add chopped vegetables and V - 8 vegetable juice. Add ketchup
and Worcestershire sauce to taste.Add water as needed.Cook until
vegetables are tender and meat is done.

From: Jeff Thomas Date: 12-18-94

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... Shipwrecked in Silver Spring, Maryland. 00:45:30, 03 Dec 2021
___ Blue Wave/DOS v2.30

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//Hello Dale, //

*03.12.21* *0:40:06* in area *COOKING*

Personally, I prefer raisins over nuts in cinnamon rolls. Both are good.

Both?! :)
Which nuts are U to use, Dale?


--- WinPoint Beta 5 (359.1)
* Origin: "Nevskaja kosmetika" for You (1:153/757.1315)

Dale Shipp wrote to Dave Drum <=-

The microwave in our camper is also a convection oven. We've baked in it, most often, cinnamon rolls.

Since your nuker in the cramper is also a convection oven you could do "scratch" cinnamon rolls. I make this recipe using my bread machine to
do the "heavy lifting". And I sometimes add raisins along with the
nuts that are specified. Bv)=

Personally, I prefer raisins over nuts in cinnamon rolls. Both are
good.

My preference is for raisins or currants in the roll and nuts sprinkled
on top with the frosting. Bv)=

A. I am not at all sure why this is "Czechoslovakian" versus any other sort of goulash. But is looks decent IF you like cooked cabbage.
I also notice relative to a recent discussion, that it calls for
browning the meat.

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

Title: CZECHOSLOVAKIAN GOULASH
Categories: Stew, Beef
Yield: 6 servings

Browning the meat is sometimes an "automatic" call whether it makes any difference or not.

It's probably called "Czechoslovakian" Goulash to differentiate it from
the real Hungarian gulyas.

This one does not call for browning the meat ....

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

Title: Gulyasleves (June Meyer's Authentic Hungarian Goulash)
Categories: Beef, Vegetables, Herbs, Potatoes
Yield: 6 Servings

2 lb (1 kg) beef chuck
1 ts Salt
2 lg Onions; white or yellow
2 tb (60 g) lard
2 tb Hungarian paprika
2 Turkish bay leaves
1 l (33 fl oz) water
4 lg Peeled, diced potatoes
1/4 ts Black pepper

MMMMM-------------------------DUMPLINGS------------------------------
1 lg Egg
6 tb Flour
1/8 ts Salt

MAKE THE GOULASH: Cut beef into 1" (2.54 cm) squares, add
1/2 tsp. salt. Chop onions and brown in shortening, add
beef and paprika. Let beef simmer in its own juice along
with salt and paprika for 1 hr. on low heat. Add water,
diced potatoes and remaining salt. Cover and simmer until
potatoes are done and meat is tender.

PREPARE EGG DUMPLING BATTER: Add flour to unbeaten egg and
salt. Mix well. Let stand for 1/2 hour to allow flour to
mellow. Drop by teaspoonful into Goulash. Cover and simmer
5 minutes after dumplings rise to surface.

Serve hot with dollops of sour cream.

Serves 6

Slow cooking is the secret and you can never use too much
paprika. I like to use 3 tablespoons. Hope you enjoy this
dish, I have been raised on it. Regards, June Meyer.

Recipe from: http://www.junemeyer.com

Uncle Dirty Dave's Archives

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On 12-03-21 13:18, Denis Mosko <=-
spoke to Dale Shipp about Pastry in Microwave. <=-

Personally, I prefer raisins over nuts in cinnamon rolls. Both are good.

Both?! :)

Yes. Either together or only either one.

Which nuts are U to use, Dale?

I like pecans the best for this application.


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

Title: Low-Fat Blanquette of Chicken
Categories: Chicken, Stew, Low fat
Yield: 6 servings

12 Chicken Thighs
1 lg Onion
3 Cloves
1 lg Carrot, cubed
1 Bouquet Garni
4 c Fat-Free Chicken Broth
1/2 lb Mushrooms
1 tb Oil
Salt and Pepper
1/2 lb Baby Onions, peeled
1/2 c Evaporated Skim Milk
1 tb Cornstarch
Lemon Juice
1/2 ts Lemon Rind, finely grated
Parsley, chopped

Remove and discard skin and fat from the chicken thighs; place in a
frying pan. Add onion stuck with cloves, carrot and bouquet garni.
Cover with chicken broth, season and slowly bring to a boil. Turn
down to a simmer and cook until tender, lid askew, for 30 minutes.

Meanwhile, saute the mushrooms in the oil, season with salt and
pepper, cover and cook gently until mushrooms give up all their
juices. Remove the mushrooms to a plate leaving the juices in the
skillet. Add the baby onions to the skillet and cook, covered, until
tender. If needed, add 1 or 2 tb of water or broth while cooking. Mix
together onions and mushrooms, set aside.

Remove the cooked chicken thighs to a plate, strain the cooking broth
into a bowl. Return the chicken thighs to the pan and spread the
onions and mushrooms over them.

Bring broth to a simmer in a saucepan. Mix the evaporated milk with
the cornstarch and slowly pour, stirring, into the chicken broth.
Stir until thickened, add the lemon juice and rind, correct the
seasoning and pour over the stew. Heat well and serve sprinkled with
parsley.

Source: San Francicso Chronicle
Typed by Katherine Smith
From: Katherine Smith Date: 24 Jul 94

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... Shipwrecked in Silver Spring, Maryland. 01:10:49, 04 Dec 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

On 12-03-21 11:56, Dave Drum <=-
spoke to Dale Shipp about cinnamon rolls <=-

Personally, I prefer raisins over nuts in cinnamon rolls. Both are
good.

My preference is for raisins or currants in the roll and nuts
sprinkled on top with the frosting. Bv)=

Chopped nuts on top along with a caramel sort of frosting and you have a
good sticky bun.


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

Title: Black-Eyed Pea & Vegetable Stew
Categories: Low fat, Stew, Posted
Yield: 4 Servings

1 lg Onion, chopped
3 Celery sticks, sliced fine
3 Carrots, sliced lengthways,
Then sliced
15 oz Can plum tomatoes
1 T Tomato puree
2 Cloves garlic, crushed
1 Green pepper, chopped
1 1/2 c Cooked black-eyed peas
3 Tblsps red Wine (or wine
Vinegar - wine's best!)

In a large non-stick saucepan place the onion, garlic, celery, pepper
and carrot and a little water.

Turn up the heat and cover the pan with a tightly fitting lid. The
veggies will release their own juices so steam until the veggies are
almost tender (5-10 mins).

Add the tomatoes, puree, wine (or vinegar) and mix together well. Turn
down the heat to a simmer and add the peas. Heat through and serve
with mashed potatoes and a green vegetable.

Date: Wed, 04 Aug 93 15:32:40 +0700
From: Malcolm <scomgm@thor.cf.ac.uk>

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... Shipwrecked in Silver Spring, Maryland. 01:16:44, 04 Dec 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

On 12-03-21 11:56, Dave Drum <=-
spoke to Dale Shipp about cinnamon rolls <=-

Personally, I prefer raisins over nuts in cinnamon rolls. Both are
good.

My preference is for raisins or currants in the roll and nuts
sprinkled on top with the frosting. Bv)=

Chopped nuts on top along with a caramel sort of frosting and you have
a good sticky bun.

Yeah, I know. I prefer the taller, white iced, lower diameter cinnamon
rolls.

No puns or editorial comments meant or implied in this recipe title.

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

Title: Liberace's Sticky Buns
Categories: Breads, Fruits, Booze
Yield: 18 Servings

1 c White raisins; or, of course
- flame
1/2 c Light rum
1 1/2 c Brown sugar
1/2 lb Unsalted butter
1/2 ts Cinnamon
1/2 ts (ea) nutmeg, allspice,
- cloves, and ginger
3 Tubes (18 buns) Pillsbury
- crescent dough

Soak the raisins in the rum over a low flame. Set aside.

Set oven @ 325ºF/160ºC. In a saucepan, melt butter
and stir in the spices and the brown sugar until the mix
becomes a bubbling syrup.

Unroll the crescent dough, keeping each package in one
flat place. Drizzle one quarter of the syrup over each
individual piece of dough, reserving the last quarter for
later. Sprinkle one third of the raisins and spread one
third of the chopped pecans * on each of the three sheets
of dough.

Roll up each section of dough, jelly-roll style and cut
into 1" pieces.

Grease two eight-muffin pans or three six-muffin pans with
butter. Put a scant teaspoon of the reserved syrup and a
few whole pecans in the bottom of each muffin mold. Cover
with the individual jelly-roll pieces, cut side up. Bake
in preheated oven for the time recommended by Pillsbury.

While pans are still hot, invert them on a sheet of heavy
aluminum foil allowing the buns to be released. Replace
any of the syrup and pecans that cling to the molds on the
individual buns. You should serve the buns while they are
still warm and have that fresh-from-the-oven taste.

* Pecans? Liberace seems to have missed something fairly
important in his ingredients list. Please excuse me while
I go back to the store to buy some nuts. - Michael Procopio

Recipe from: Liberace Cooks! 2003 - Liberace Foundation
for the Performing and Creative Arts

From: http://http://foodforthethoughtless.com

Uncle Dirty Dave's Archives

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