Conference turris::cooks

Several weeks ago a had a WONDERFUL meal made up of thin, thin veal, 
bites of chicken and teeny shrimp all in a light curry with fruit over 
rice pilaf [sort of].

The rice was easy. [just another version of what we call 'Louisiana 
Dirty Rice' back home -- I'm sure civilised New Englanders would call 
it 'Creole Rice'].

But try as I may, I cannot reproduce the sauce. [My curry sauce is 
just too heavy for chicken & fruit]  After some truly technicolor 
failures, I have decided to appeal to you -- my friends and fellow
DECies.

The favor of an early reply is requested. [I WON'T keep veal in the 
freezer; if I don't hear soon, I'll just have to make saltimboca]

AnnieJ

    How about a file for substitutions? I know most cookbooks have a
    basic chart of what equals what, but if you just ran out of one
    thing  or can't find it in your local grocery, I thought maybe we
    could save each other some waste/frustration by listing what works
    or doesn't work - any comments?
    
    One springs to mind - in recipes calling for, say, a fourth cup
    of Amaretto or brandy, and it's not in the budget to purchase a whole
    bottle just for that, or you live in state that doesn't sell pints,
    what else can you use? Brandy flavored extract and water?

    

    Does anyone have a good CLAMS OREGANATA recipe?  Not with olive
    oil, preferably.

    Does anyone have a recipe for Florentine sauce.  
    
    The other day I had lunch at the Country Tavern and enjoyed haddock
    with a Spinach Florentine sauce that was delicious.
    
    Thanks,
    

    I'm looking for a recipe for a poppyseed bread.  I've had such a bread,
    but it was years ago.  What I remember was a fairly compact but not
    hard, white bread, well speckled with seeds and probably with ground
    seeds in the flour mix as well.  Anyone know of such a recipe? 
    
    Thanks,
    Dick Binder

    HELP I DON'T KNOW HOW TO START A NEW NOTE BUT I NEED
    HELP WITH A DUCK! ANY IDEAS?

    I am looking for help on dashi stock for Japanese cooking.   The
    recipes are from "Japanese Cuisine For Everyone" by Yokiko Moriyama.
    In the back there is a page on how to prepare various types of Dashi
    stock, one of them being "instant dashi".  Given that I do not prepare
    Japanese dishes that often, "instant" has a very nice appeal, ie
    no frozen dashi in the freezer for months.  My question is, is there
    a dashi stock that does not contain MSG (monosodium glutamate, Accent,
    or any other name it's called today.)  I can go in to an oriental
    store, like Joyce Chen's in Acton and flip through a bunch of instant
    dashi stock boxes and read the label, but most of them are in Japansese.
    I purchased a pack that did not have MSG listed as one of the
    ingredience and had a friend who read Chinese pick up whatever
    characters he could and one of the things listed was "chemicals"
    I equated that to either MSG, or something to deadly to list
    specificly.  Any help would be greatly appreicated.
    
    Kenney

        
    	While I was in Waterville, I ate at a restaurant name 
    	Auntie Pasta.  I order the Bragoli (sp?) with linguine
    	in hot pepper and fennel sauce.  The Bragoli was so-so
    	but the linguine in hot pepper and fennel sauce was
    	absolutely fantastic.
 	
	So, now I looking for a recipe for hot pepper and fennel
    	sauce.  Does anyone have a recipe for it ?
    
    	Thx - Lory
 	    

    Anyone have a recipe for sweet and sour ribs?  I made ribs several
    years ago that had a sauce that came from a Hellmans Mayo label
    the basic ingredients were mayo and grape jelly.  Can't find the
    recipe and would like to cook ribs with a different coating than
    traditional barbeque sauce.
    
    I did look at the various notes on ribs and barbeque and did not
    come across what I was looking for.
    
    Judie
    
    

    Wanted: recipes for sauces, jams/jellies, cobblers, etc.
    using red currants and gooseberries.
    
    I have lots of both ripening, just asking to be picked.
    While they're good eating out of hand, I'd like to prepare
    them in some way that I could freeze and enjoy in the
    dead of winter (yes, unfortunately, it *is* coming!).
    
    Thanks.
    
    

    I need a receipe for maple walnut cake. Anyone have one? A butter
    pecan cake would also be great.
    
    Thanks in advance.
    
    Jenny

    I'm looking for a frosting recipe we used to have at home
    a long time ago.  It was a Chocolate Mocha frosting mixed
    in a blender, with semi-sweet chocolate chips, coffee, 
    vanilla, and I forget what else.
    
    Anybody out there have a recipe like that?
    
    
    -joella
    

    Does anyone have a receipe for Torta? A friend of mine had this
    pizza like substance at Bel Canto in Lexington and was wondering
    how to make it at home. I suggested a couple of things but wanted
    to get the reaction of the cooking noters out there. Thanks in advance
    
    						Geoff

      DOES ANYONE HAVE A RECIPE FOR SMOKED "MUSSELS"? I AM TRYING TO
    CREATE SMOKED OYSTERS ON A BUDGET. SHOULD BE A GREAT SUMMERTIME
    SNACK, DON'T YOU THINK?
    
    
                                                      THANKS...DAN
    

    A while back I developed a liking for the Sesame-Mandarin Orange
    dressing that Friday's serves on their Chicken Oriental Salad (or
    whatever else you want it on).  I asked the waiter if he could get
    the recipe, but all I got was the check.  I've been trying to come
    up with a recipe on my own, but so far I'm not satisfied with my
    experimenting.  Does anyone have such a recipe? Or one similar?
    Or know where one might be found?
    
    Many thanks.
               
    Nancy
    
    P.S.  Does anyone know where Mandarin Oranges come from?
          Just curious.
     

    I'd like to find out how to make knishes like they make at the Knish
    Nosh on Queens Boulevard in Forest Hills, NY. I ate these all the
    time when I lived there and have never seen anything comparable.
    I've written a letter to the owner asking how to make them, but
    I suspect that the recipe is a closely guarded secret.
    
    These knishes are different from others I've had mainly because
    they are baked and not fried. They are circular and about 4" across
    and 2" high. 
    
       mitch
    
    

    A friend is looking for a good champagne sauce.  Any ideas?  Please
    reply here and if possible by VAXmail to NEWVAX::SGRIFFIN since
    I don't check this conference on a regular basis.
    
    
    Thanks

    Anyone have a recipe for orange scones? I'm looking for something
    similar to the ones I get at Warburton's. Would they just be made
    with orange juice as the liquid? Seems to me that mixing milk/cream
    and orange juice would give a peculiar flavor.
    
    Tamzen

    I am looking for a recipe for a lemon cream sauce.  I was in a
    restaurant not too long ago and was served grilled chicken with
    a lemon/cream sauce.  It was very light but very delicious.  I can
    always experiment myself, but if anyone has a specific recipe with
    certain proportions I would appreciate hearing from you.
    
    Thanks in advance,
    
    MM

Well, I've been waiting over four years to locate a local restaurant, but
just having found _this_ notes file, maybe I can get a recipe from someone
and make it myself (I've already done a keyword search here for BEEF and
JAPANESE - nothing similar in here yet).

I also have a few questions. As I'll be making it myself, I'm curious as
to what the cut of beef to use is. The stuff at the "Beef Bowl" restaurant
was almost like "beef bacon" - i.e. thin (1/8") stips about an inch wide
and four or five inches long, curly like bacon gets when cooked and with
stripes of fat through them.

Also, where can one buy pickeled ginger?

I should also mention that the beef and vegetables for this dish were
marinated in a "secret marinade which has been used for hundreds of
years" according to the advertising tent cards on the counters at this
place.

Thanks in advance for any ideas,
-Jack


             <<< NITMOI::VSE$DOCUMENT:[NOTES$LIBRARY]EATS.NOTE;1 >>>
================================================================================
Note 55.0                  Oriental Beef-bowl-thingie                  3 replies
ARK::DELBALSO                                        20 lines  27-APR-1984 14:17
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I wonder if anyone can help me locate a New England variant of something
I used to enjoy in Denver,Co. They have this string of fast food places
out there called "Yashinoya (sp?) Beef Bowl". You walk in, sit down at the
counter, plunk down your $1.79 (or whatever it is now) and they ask you
what you want to drink. Within 60 seconds they return with your drink and
a large oriental bowl of white steamed rice (at least 2 cupsful) heaped
with the beef mixture - thin sauteed strips of fatted beef, onions, bamboo
shoots, water chestnuts and bean sprouts, as I recall, in a very light
sauce. Choice of condiments to add to it included shoyu, red ground pepper and
diced pickled ginger.

I used to love to lunch there, but the closest I've seen to it on the east
coast was at the Japanese restaurant at the EPCOT center, of all places.
Does anyone know of a generic name for the dish, where it might be served
in the New England area or if a recipe might be available?

If any CX readers are familiar with the places, perhaps they could get a
'home office' name or number for me?

-Jack

    My grandmother used to pickle the small apple-pears (Sekel,
    I think) whole.
    
    These had cloves,lemon peel, cinnamon, and other spices.
    
    We always had them as a relish with chicken etc.
    
    Last year I found these at Boltons but eat all of them before
    I could try pickling.
    
    Does anyone have a receipe? They were similar to pickled
    peaches but not so sweet.
    
    They were whole and in a syrup. I don't remember if they
    were canned (in a pressure canner) or not. I need a receipe
    that doesn't require pressure canning as I don't have a canner.
    

    
      Does anyone have a recipe for Windmill cookies? They are almond
    cookies that are sold by a couple of different companies. They 
    are in the shape of windmills - hense the name. I would also be
    interested in where to buy the windmill cookie cutters as well
    as. 
    
    Any help will be appreciated!! 
    
    
      

    does any one have a recipe for home made dill pickel,where evey
    thing is put into a large jar and set out in sun for 2 weeks or
    something like that?my mother had a recipe like that in 70s when
    than kind of thing was popular.

    Hi.  I'm looking for a good calzone dough recipe.  The one I'm looking
    for would be similar to that served at Bel Cantos, the one I'm using
    is from The Enchanted Broccoli Forest and just isn't as good.
    1 1/2 tsp. active dry yeasst
    1 cup lukewarm water
    2 tsp. honey
    1 1/2 tsp. salt
    1 1/2 cups unbleached white flour
    1 1/2 cups whole wheat flour
    3 tbs. olive oil or melted butter
    (This recipe i also for Piroshkis)
    
    Thanks!!
    Mary Jo
    

    There is a mongolian restaurant in Newton, Ma that serves a dish
    called "Mongolian Crispy Shrimp".  It is wonderful shrimp, in a
    light, crispy coating served in a sweet/spicy brown sauce.  I wish
    I could offer a better description.  It has broccoli, celery and
    snow peas.  I have failed at trying to recreate this recipe at home,
    I can't quite get the taste of the sauce down.
    
    I have asked the manager for the recipe but he won't give it to
    me.   
    
    Can anyone out there help?
    
    Thanks!
    
    Danielle Marie

    Boy am I in trouble...  I need a receipe for Kielbasa.  I made it
    last Christmas and I've been asked for the receipe and I can't find
    it.  I think I got it in either kBetter Homes or Family Circle of
    last year.
    It contains Kielbasa, carrots, pinapple and has Dijon Mustard in
    it.  Anyone out there happen to have it??
    		Thanks for your help,
    			Marianne

    I remember my days of being a Campfire Girl Leader and making some
    very nice Christmas ornaments from a flour dough made with a lot
    of salt.  It was baked in the oven and could be painted, shellacked,
    whatever afterwards and lasted a long time. 
    
    Does anyone have that recipe?
    
    Janet

    I am looking for a recipe that was in the paper around last
    Christmas time. It was in Heloise's column and it was
    for her "famous" pralines. It was made with buttermilk. I made
    them last year and they were fantastic. Does anyone out there
    have this receipe, I hope!
    
    				gratefully, Rothel
    

    DOES ANYONE HAVE A RECIPE FOR CREAMY GARLIC DRESSING ?? IF SO I
    WOULD REALLY APPRECIATE IT.
    
    GERRY.

    A friend mentioned a problem with bread dough not properly
    germinating if a metal bowl is used.  Glass or plastic bowls
    work okay.  The germination process is one where a pinch of
    dough from one batch is always saved for the next batch (as
    for sourdough bread).  The question is this -- what is the
    chemistry that cases this?  The fix is to stop using metal
    bowls, but why is there a problem??? /Rick

    Does anyone have a recipe for Stuffed Derma (also called Kishka)?
    
    Regards,
    
    John

    I am looking for a good/easy fish or seafood chowder recipie that
    I can make in my crock pot.
    
    I would appreciate any help you can give me.
    
    
    Thanks,
    
    Liz

    
    
    	Has anyone ever been to the Yard in Manchester off (28), near
    	Londonderry and ever seen/eaten their cream pies ?  Well, we go there
    	just to order dessert.
    
    	I want to make cream pies like the owner.  She will not give
    	out her recipe but I did get a tip that she uses cream cheese.
    
    	I make the (from scratch) cream pies that my family always
    	begs me to make but mine don't hold a candle to these in my
    	opinion.  Her cream pies about 4 inches in the middle and
    	very creamy.  Now, I think that she only bakes the shell and
    	whipps up the filling.  
    
    	She had peanut butter, bananna, chocolate, rockey road, strawberry,
    	raspberry... cream pies.  It was creamy as ever.
        I'm telling you you ought to stop
    	by just to check these out!
    
    	Well, does anyone out there have any recipes that will make
    	a magnamous cream pie like the one described here??  At least
    	a base to start experimenting?  My cream pies are only an
        inch thick, not airy but yet very creamy.
        
    	D.

    I've bought it recently from a chinese bakery.  It was very light,
    tasty, and seems to be low in calories.
    
    Does anyone have a recipe for it?
    
    

My Mom has a recipe for an extraordinary relish; however, the recipe calls
for large (overripe?) yellow cucumbers which we used to buy at the Farmers'
Market back home in Maine.  I haven't seen in any of the local markets here
in the Worcester area.

This is probably a long shot, but does anyone know if and where we can buy
these type of cucumbers in the central Mass. area?

Thanks in advance.

(Also posted to GARDENING)

    
    
    Wow, these look scrumptious!  Would anybody happen to have a 
    recipe for strawberry + rhubarb muffins though?  I've seen 
    strawberry muffin recipes in only two cookbooks so far.  Does
    just adding the rhubarb to that recipe make any difference?  
                                                          
    Thanks,
    Cathy

    i had a dish at a place called rachels which was in the white
    mountains that i would love to try, unfortunately i'm not quite
    sure about how to cook some of the ingredients.  i hope that someone
    can help. 
    
    the dish was called 'scallop and crabmeat parmesean' and had sauteed
    scallops and real crabmeat tossed with linguini in a really deep
    red tomato sauce and topped with freshly grated cheese.  i'm telling
    ya, it was great.  the scallops and crabmeat were drenched in the
    sauce so i assumed that they sat in the sauce for a while.  the
    sauce was like my mothers homemade tomato and basil sauce.  
    
    got any ideas?  thanks in advance,
    
    carlajeanne
    

    Hello, Everybody!
    
    I have been pouring over the marvelous recipes in this Conference
    for almost two months, have just taken an RIS 1-on-1 Course to learn
    how to participate in the Conferences and have a question for all
    of you.
    
    I have as yet, not found one recipe anywhere that I have been searching
    for for years.  A friend of my daughter had a recipe for making
    Duck Sauce at home, but lost it before we got a copy of it and could
    make it.  If I had made it once I think I would still remember it.
    I do know it had an applesauce base as well as using some kind of
    plum pulp - my daughter told me this verbally, but that's as far
    as we were able to get.
    
    I hope somebody has this as I love it with various Chinese dishes
    but they never give you enough and I'd really like to make my own
    at home.
    
    Barbara

    Does anyone have a recipe for Raisin Squares?  The kind I'm looking for
    are made using lard, they were very gooey!  The top was sprinkled with a
    light sugar, perhaps confectionary sugar(?)  This was something my
    grandmother made over 25 years ago, but the recipe was never passed
    down....  :^(   
    
    Inquiring minds want to know!
    Many thanks, Cheryl

    Has anyone seen a recipe for chicken salad that includes tarragon and
    sour cream? 
    
    I tried some recently (at Au Bob Pain) and the taste was phenomenal!  

    Does anyone have a recipe for the dill dressing that is put in
    the middle of a pumpernickel bread?
    
    Thanks in advance
    
    Shirley

    Does anyone have a recipe for terriyaki salad dressing?  I went to the
    Wildwood Restaurant and had the house dressing which was the terriyaki
    never tasted a salad dressing better.  Have asked the waitress many
    times what it was made of they usually can answer, or say its a
    combination of terriyaki and sweet sause.  Does anyone know the real
    recipe??
    
    Linda
    

    Does anyone have a recipe for pumpkin lasagne?  I had it in Hawaii 3
    years ago and LOVED it.  I have experimented with trying to make it
    since but no success.  It is not made with a tomato sauce.  It uses a
    base of ricotta and pumkin and cream (I think).  Any suggestions would
    be appreciated.
    
    Thanks
    Peg

	Has anyone got some good recipes for those excellent deli
	type sandwiches which you can seem to find thru out the
	Boston area. Down here in Okie land I have never found any
	such places. In particular I was looking for recipes like
	the pepper-steak or meatball varity, but any others would
	be extremely welcome. [These sandwiches are one of the
	few good things about having to spend at least some time
	in cold Boston Yankee land each year <;)} ]
	 
    

    Would anyone have the recipe for Strawberry Chiffon?
    
    Thanks,

Family interested in information on starting a canteen trucking business.
Does anyonw know someone or who has done this before?  They like to talk
to someone who can tell them how they can get into the business.  Like
where do you buy/rent a truck and how to stock it and how to get a route.

Any information would be appreciated

CECV01::NIKKI
249-4443     Prefer VMSmail

    I am new to this file so I hope that I am doing this
    right......
    
    Is there anyone that has a recipe for bite size creme 
    horns....
    
    
    Thanks
    
    Anna
    

    DOES ANYONE OUT THERE KNOW HOW TO MAKE COFFEE BUTTER CRUNCH PIE.
    MY SISTER IS IN TOWN AND SAID IF I COULD FIND IT SHE WOULD SHOW
    ME HOW TO MAKE IT BEFORE SHE GOES BACK.SHE SAID IT WAS SOME GREAT
    STUFF.
    
    
                                   THANKS BRUCE
    

    TIKI BOWL RECIPE?
    
    Does anyone know what is in these? I have them at Chinese Rest. and
    have always wondered what the ingredients are?
    
    Charlene

I have lately discovered a store bought cookie that I find irresistable!
I do not usually care to pay the outrageous prices for the soft chewy cookies 
at the malls or bakeries but I got hooked on this one at a friend's party!

They are the Super Stop and Shop "Walnut Nugget Cookies". They are sooooo
GOOOOOOOOD!! They go great with ice cream! God only knows the calories they
must contain. I don't want to know! They are soft chewy and have pieces 
of walnuts in them. I can't quite tell if there is a hint of coconut in them
but there is something that gives them a nice flavor. These things stay soft
for quite a while too.

I am sure some COOKS noter out there has tried them! 
Care to take a stab at what's in their recipe?
I can't keep paying Stop and Shop to make them!

-joanne

    Hi,
    
    I live in Holland and here in the Chinese restaurants they
    serve a sweet & sour tomato soup which I like very much.
    I've tried to make it myself but I can't seen the get the 
    same taste. Who can help?
    
    Eva
    

Does anyone have the recipe for Almond Boneless Chicken Detroit style.
In most parts of the country Almond Boneless Chicken consists of chunks of
chicken with almonds spread on top. In Detroit (I live in Ireland now
and can only get this once a year at MOST!) it consists of chicken
breasts that are battered in a crushed Almond paste served with Chinese
cabbage in a light brown sauce.

    Does anyone have a recipe for white kaluha (?) cake!
    
    

    I am looking for a coffee cake recipe. I had it at a friend of 
    a friend's tupperware party, and it was  SO good.  
    
    It is made with crushed SCOR and HEATH bars....
    
    Does anyone know of a Coffee Cake like this???
    
    Thanks!!
    
    I'd get the recipe, but the Friend is in Europe for a month
    and I would like to make it for a party this weekend!

Hi.

Does anyone have a recipe for Pignoli Cookies.  They are usually found in 
Italian bakeries and have pignolis (pine nuts) sprinkled on top.

They are a favorite of my father's.

Thanks!

-L

    I'm looking for a different version of a broccoli casserole.
    It's served at our local "Black Eyed Pea" restaurant here in
    Colorado Springs and it's absolutley delicious.  It's made 
    with broccoli and rice in a cheese sauce.  (I'm not sure what
    else, but those are the main ingredients.)  Does anyone have
    a version like this or has anyone else ever had it at "the Pea"?
    
    Thanks in advance.
    
    Caroline

    Does anyone have a recipe for Watermelon Preserves?  
    My grandmother made them and we put them on toast just like strawberry 
    preserves.  

The watermelon pickles reminded me.  
    
    Thanks,
    dls

    Hi!
    
     I am interested in Maryland Crab Soup recipes. This is a vegetable
based soup, NOT cream based. Any help or hints are graciously accepted.
    
    Thanks in advance.
    Mike Z.

    On a recent evening at a local Italian spot I tried the Zuppa di Clams. 
    A great tomato based broth in which the clams had been steamed.
    
    Anybody out there have a recipe?
    
    Larry

    While in Cornwall last week I had 'Pickled Samphire'  - it is a flower
    which grows on the cliffs and even on the beach (at Sennon Cove).  It
    looks a little like a spray of misletoe!
    
    Has anyone a recipe for pickling this plant. 

    I'm looking for what seems to be a French Canadian recipie.  My English
    trained ears hear the name of the recipie as SEE-PO.  It seems to be
    some sort of casserole or meat pie that has six crusts (hence the name
    SEE - French for six).
    
    My father-in-law is always talking about how his mother used to make
    it, but shw never passed along the recipie before she passed along.  I'd
    really like to surprise him with it this Christmas as it is some type
    of holiday tradition.
    
    
    					Chris

    Approx. how many weeks/days before Christmas should I
    almond ice & white ice my  Christmas cake, I nearly 
    always end up doing it on Christmas eve, the end
    result not being very decorative,
    
    Any hints would be greatly appreciated
    
    Regards
    
    Noreen

    Does anybody have a recipe for Hawaiian muffins? I made these in jr
    high and have search many cookbooks, but have never had any luck. 
    I do remember some of the ingredients.
    
    orange cake mix (which was around many many moons ago. early 70's)
    pineapple chunks (saving the juice for topping)
    cream cheese (softened)
    
    I think it also called for coconut flakes (not sure)
    
    topping:
    pineapple juice and cream juice mixed together.
    
    serve warm with topping.

Hello,

I had what the menu in a restaurant in Reading, England, called
a traditional French lemon tart. What is was, however, was more like
a lemon cake with slighty gooey insides. It was fabulous, and looked
pretty easy to make. I've looked in French cookbooks but haven't found
a recipe like it. Anyone out there have a recipe that might be
similar??

Thanks,

Elizabeth

    I am looking for a cookbook/menu planner.  I saw it listed in a little 
    sidebar of a magazine but for the life of me can't seem to find it. 
    The name of the book is GATHERINGS.  It seemed to be a local book and I
    believe it was somewhere in Southern USA.  I remember the article
    saying you should be able to find it in good bookstores but haven't
    been able to find it yet.  I've even asked for it but noone seems to
    have heard of it.
    
    Has anyone heard of this book or know of a way I could track it down?
    
    Regards,
    
    Celeste
    

    I just went to the Japanese Restaurant in Maynard, MA. I think it's
    call Kiku or something to that effect. Anyway, I had this great thing,
    I think it was called Yamita, Yashima, Ya-something-a. I forget. But it
    was Chicken sauted in a sauce, with noodles and veggies. And Ginger
    slices! It was great. Can anyone give me a recipe for it? Does anyone
    have ANY idea what I'm talking about?
    
    Thanks,
    Beth

    When I was in Vienna, Austria I used to buy bread that was
    called German Farmers bread (?). It was mostly rye, black,
    coarse grain, heavy but not porouse, a little sour with a 
    heavy crust. Square in section long loaf. Does somebody
    have a recipe?
    
    I checked German bread topic and tried some, but they are
    quite the same.
    
    Liza

    Does anyone have a recipe for curried coconut shrimp?  I've checked all
    the notes with "curry" and "shrimp" but found nothing...
    
    What I'm looking for is something of a creamy texture with a taste of
    coconut.  I believe the ingredients would be coconut milk, coconut,
    onion, curry, chopped mint and a few other spices...and of course,
    shrimp, just for starters.  Ideas, anyone? 

    How about some recipes for Clam Cakes, seems to be that time of year
    and I'd love a good one.
    
    If there are some here please point me.
    
    Thanks
    
    

    A couple of years ago at a party the host served an Avocado Pie.  It
    may sound absurd but it was great!  Anyone out there have a recipie? 
    I'd love to spring this one on my husband.
    
    Thanks,
    
    -=-{ Karen }-=-

I'm looking for a recipe for Veal Valdestana (sp?). I had it at Villa
Francesca (Boston North End) this weekend. Itis veal stuffed with proscuitto
& fontina cheese. Served with whole mushrooms and an incredbile sauce.

Thanks,
Patti

    Does anyone know how they make the zesty sause for the shrimp at
    the Medievel Manor in Boston?  It is so tasty.  Know its garlic
    and butter but there is something else.
    
    
    Thanks
    Lin
    

    Hi,
    
    Does anyone have a recipe for Halva (Middle Easteern confectionary)
    that is made with tahini, rather than semolina?
    
    Thanks,
    
    Samantha.
    
    
    PS. Imperial mesurements would be nice ;-) if poss.

I entered this as a reply instead of a topic earlier...

--------------------------------------------------------------------------------
Hi,

I have eaten Chinese <insert meat> with eggplant at Lotus Blossom in Sudbury
a couple of times now.  My husband liked it so much that he has gone out and
bought little eggplants and wants to make it.  I think the Boston Globe had the
recipe a couple of weeks ago but unfortunately I forgot to cut it out.

Does anyone have a recipe for this?  I checked under the CHINESE and EGGPLANT
notes.

Thanks,

Nisha

    I am looking for a cherry pie recipe that isn't too tart.  Does anyone
    have a recipe besides just buying the filling in a can?
    
    Thanks
    Dianne
    

    I am looking for the french version of Head Cheese. I know and have a
    recipe for the Polish version called "Stu gelina?"  What I need to know
    is what are the differences and do I need a liner like sausage for the
    french version. Any and all recipes welcomed!
    
    Lisa

    I looking for a strange recipe.  It was a pie that had a crust made of
    coconut and butter, with a filling that contained bananas, pudding and
    I don't know else.  If had mini marshmallows on top.
    
    This was a very 1970's recipe, probably off a package from something
    (like the mini marshmallows).
    
    Anyone over heard of it?
    
    Thanks for your help!
    
    Jane

                            HEAD CHEESE
    
    ----------------------------------------------------------------------------
    
    I'M LOOKING FOR A GOOD "HEAD CHEESE" RECIPE !!!!!!!!!!!!!!
    
    I DON'T REMEMBER WHAT SHE PUT IN IT, BUT IT WAS GREAT
    
    THANKS IN ADVANCE
    
    JB
    
    
    
    

    I'm looking for a hamberger recipe which if memory serves me correctly
    was called "Dorito Casserole" and it was in a cook book named "Cotton
    Country".
    
    Anybody have this cookbook/recipe?? Would appreciate getting a copy of
    it.
    
    Thanx  Denny
    

    German Dumplings and German Poppyseed Pie
    
    We recently traveled to Europe and found the dumplings to be very
    unique. They were round, white and about 3 inches across. I loved them.
    
    Does anyone have a recipe for this type of dumpling?
    
    Also, we had a pie there that looked like it was going to be chocolate
    but turned out to be poppyseed. It was very rich and good!
    Anyone have a recipe for that?
    
    
    This was all eaten in the Munich area.
    
    Thanks,
    
    Hannah
    

    My mom used to make a meringue (sp?) "cake" for our birthdays.
    I forget the bottom.. the middle was whipped cream with pinapple chunks
    and the top was  meringue... and sometimes there might be a sauce on
    the top.  Anyone heard of any similar beasts in the forest?
    
    Bob

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 2855.0                     Cinnamon twists?                       3 replies
KAPTIN::BLEI "Larry Bleiweiss 297-5408 MR04-2/H18"   11 lines  16-JAN-1991 12:23
--------------------------------------------------------------------------------
I've looked thru this conference under Cinnamon and Twists but can't find what
I'm looking for (although the cinnamon rolls recipe looks great!)

Does anyone have a recipe for Cinnamon twists? The one's I had were soft, about
5 inches long. The owner of the recipe, an old Italian lady, won't share.

Anyone else?

Thanks

Larry
                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 2855.1                     Cinnamon twists?                          1 of 3
TYGON::WILDE "illegal possession of a GNU"            2 lines  16-JAN-1991 18:19
                            -< my mother's recipe >-
--------------------------------------------------------------------------------
a cinnamon roll recipe, shaped in logs and then twisted....dipped in melted
butter, rolled in cinnamon sugar and baked.
    
    
    
                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 2855.2                     Cinnamon twists?                          2 of 3
ABACUS::ALBERT                                        2 lines  18-JAN-1991 11:05
                              -< cinnamon twist >-
--------------------------------------------------------------------------------
    could you please post the recipe?
    

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 2855.3                     Cinnamon twists?                          3 of 3
TYGON::WILDE "illegal possession of a GNU"            9 lines  18-JAN-1991 19:14
                       -< maybe enter the recipe tonite >-
--------------------------------------------------------------------------------
>    could you please post the recipe?
    
well, my recipe uses a sweet yeast-raised dough and it takes a significant
commitment to make....I will enter it tonight if I have time after re-booting
and changing the dump files on the cluster - however, I think there are folks
with easier cinnamon roll recipes around, so keep your fingers crossed that
they will enter one for you...8^}

P.S.  my recipe makes really wonderful rolls, though....


	 My sister's boyfriend has just been diagnosed as a diabetic (it
     runs in his family, so he wasn't completely surprised).  So far, it
     is  being  controlled by diet.  However, 'tis that season and he is
     *craving*  _chocolate chip cookies_ in a big way.  Does anyone have
     a  recipe  for  choc  chip  cookies  that uses sugar twin and other
     'diabetic diet appropriates'?


	Thanks
	    Kathy 

    My daughter went to a Swedish dinner over the Holidays and had
    "Swedish Fish Pudding"  The extent of her knowledge is that it
    was "loaf like and sliced then fried" they put lingon (sp?) berries
    on it.
    
    Any clues?

    Am looking for a recipe for sweet potato muffins - did a DIR/keyword on
    both muffins and sweet potato, to no avail.
    
    Anyone have a good recipe?
    
    thanks,
    

    Did anyone see Marcia Adam's show this week?  She made a pumpkin
    mousee it looked delicious.  Did anyone happen to jot down the recipe?
    
    
    Carole

    Has anyone bought/used the "perfectionaire" cooking system advertised
    on TV?  My husband thinks it sounds neat, but I don't want to spend
    $170 blind.  Thanks.

	I am looking for a Chinese Cashew Chicken recipe (this usually
	has a light sauce, chicken, celery, and cashews). I have read
	note 222, but I'm not sure this is the same thing I'm looking
	for (the fact that it didn't have celery leads me to believe
	this). I also looked at note 2679 but that it a Thai recipe.

	I need this by Friday of this week. If anyone has a Chinese
	recipe for this, could you please send me mail on BOOKIE::SIGMON
	(I know I'll forget to look back in here if someone enters a
	reply to this note.

	Thanks!
	Charlotte Sigmon

    Does anybody have arecipe for Bussecca?
    
    It is a hearty winter Italian soup, of the kind that you can put
    a vertical spoon in it and the spoon will not fall!!
    
    It has potatoes, onions, longaniza, beans, garbanzo, etc., etc., etc.
    
    Thanks,
    
    Juan-Carlos 

    This notesfile looks like a good prospect so here goes. My daughter
    is writing a paper for school on Yugoslavia(what use to be Yugoslavia).
    One part of the assignment is to provide a recipe from the selected
    country. Anyone out there know a good recipe from Yugoslavia? If you
    have one, would you please provide which ethnic group the recipe
    belongs to and any other history which you feel may add value.
    
    Thanks,
    
    Bob Brister