Topic 42 of 88: The Spring's Cookbook
Fri, Jan 8, 1999 (14:20) |
William E. Roland (wer)
Should we write one? Wanna help?
85 responses total.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 1 of 85: stacey leigh vura (stacey) * Fri, Jan 8, 1999 (14:26) * 1 lines
can i use measurements like "a little" "a lot" "just enough" and "the right amount"??
Topic 42 of 88 [food]: The Spring's Cookbook
Response 2 of 85: wer (wer) * Fri, Jan 8, 1999 (14:28) * 1 lines
yessum
Topic 42 of 88 [food]: The Spring's Cookbook
Response 3 of 85: stacey leigh vura (stacey) * Fri, Jan 8, 1999 (14:32) * 1 lines
then YES!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 4 of 85: Autumn Moore (autumn) * Sun, Jan 10, 1999 (14:59) * 1 lines
I've probably mentioned this before, but at the end of each recipe in my mother's Amish cookbook is says "Then cook till done"!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 5 of 85: wer (KitchenManager) * Mon, Jan 11, 1999 (00:28) * 1 lines
and excellent advice it is!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 6 of 85: T Patrick McCourt (PT) * Tue, Jan 12, 1999 (20:08) * 1 lines
If you've ever eaten Amish food, you know they are doing something right.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 7 of 85: stacey leigh vura (stacey) * Wed, Jan 13, 1999 (10:48) * 2 lines
do they have a particular 'style' of food?
I've always just assume it was bland and simple (not showy and simple like the lifestyle they lead)
Topic 42 of 88 [food]: The Spring's Cookbook
Response 8 of 85: T Patrick McCourt (PT) * Wed, Jan 13, 1999 (15:57) * 2 lines
Amish food is anything but bland. There are Amish restaurants in Indiana, Ohio,
and Pennsylvania.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 9 of 85: stacey leigh vura (stacey) * Wed, Jan 13, 1999 (15:59) * 1 lines
what seasonings do they use?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 10 of 85: wer (KitchenManager) * Wed, Jan 13, 1999 (16:03) * 2 lines
I'll break out the Amish cookbook I got for Christmas out later,
and post some recipes...
Topic 42 of 88 [food]: The Spring's Cookbook
Response 11 of 85: wer (KitchenManager) * Wed, Jan 13, 1999 (19:24) * 20 lines
MOCK HAM LOAF
1 lb. hamburger
1 egg beaten
1/2 lb. hotdogs, ground
1 t. salt
1/4 t. pepper
1 c. cracker crumbs
Mix together above ingredients, then add 1/2 of glaze to mixture
and put in loaf. Add rest of glaze to top and bake in oven for 1
hour at 350.
Glaze:
3/4 cup brown sugar
1/2 cup water
1 T. vinegar
1/2 T. ground mustard
by Mrs. Anna W. Yoder
Topic 42 of 88 [food]: The Spring's Cookbook
Response 12 of 85: Autumn Moore (autumn) * Wed, Jan 13, 1999 (21:49) * 1 lines
That's another thing--all Amish people have the same 3 surnames, Yoder, Peachey and Zook! It's interesting the publisher included cook times and temperatures. Naturally, they have neither because they don't use an electricity-powered oven. Guess they thought it would be more marketable that way.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 13 of 85: wer (KitchenManager) * Wed, Jan 13, 1999 (22:41) * 9 lines
DANDELION AND EGGS
Fry dandelion greens in butter till crisp. They will turn black, but
they are not burnt if you keep adding butter while frying. Also add
salt, as long as you can see green they are not done frying. When they
are done, put eggs on top. Cover and turn burner off. Let set till eggs
are done. Serve for breakfast.
by Mrs. Anna Mast
Topic 42 of 88 [food]: The Spring's Cookbook
Response 14 of 85: Autumn Moore (autumn) * Wed, Jan 13, 1999 (23:15) * 1 lines
Butter? Any Amishwoman worth her salt knows lard's the best thing for frying...and baking...and cooking in general.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 15 of 85: Paul Terry Walhus (terry) * Thu, Jan 14, 1999 (06:32) * 2 lines
Lard, no thanks.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 16 of 85: T Patrick McCourt (PT) * Thu, Jan 14, 1999 (12:36) * 1 lines
Most authentic Mexican food is prepared with lard.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 17 of 85: Riette Walton (riette) * Thu, Jan 14, 1999 (14:09) * 1 lines
Oh Lord!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 18 of 85: Riette Walton (riette) * Thu, Jan 14, 1999 (14:10) * 1 lines
That's why they roll their r's like that. 'Oh Lorrrrrrd, not larrrrd again!'
Topic 42 of 88 [food]: The Spring's Cookbook
Response 19 of 85: T Patrick McCourt (PT) * Sat, Jan 16, 1999 (14:03) * 1 lines
Maybe they just have a hard time getting their tongue not to stick to the roof of their mouth.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 20 of 85: Riette Walton (riette) * Sat, Jan 16, 1999 (15:33) * 1 lines
No, then it would've been: Oh Lot, not lat again!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 21 of 85: Riette Walton (riette) * Sat, Jan 16, 1999 (15:33) * 1 lines
OR: OT ToT, Tot Tat Atait!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 22 of 85: stacey leigh vura (stacey) * Sat, Jan 16, 1999 (16:34) * 1 lines
*laugh*
Topic 42 of 88 [food]: The Spring's Cookbook
Response 23 of 85: Riette Walton (riette) * Mon, Jan 18, 1999 (02:59) * 1 lines
°BIG SMILE°
Topic 42 of 88 [food]: The Spring's Cookbook
Response 24 of 85: T Patrick McCourt (PT) * Wed, Jan 20, 1999 (21:56) * 1 lines
Try it with amouth full of peanut butter. It sounds even funnier.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 25 of 85: Riette Walton (riette) * Tue, Jan 26, 1999 (11:09) * 1 lines
How do you know?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 26 of 85: Annette Mercer (LaughingSky) * Sat, Feb 20, 1999 (08:35) * 5 lines
I wonder...with which peanut butter might one get the funniest sound...smooth or crunchy...?
I lost my recipe for barbeque sauce...(shows you how many times I actually made it, eh?) Anyone have a recipe for a favorite one to share?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 27 of 85: wer (KitchenManager) * Sat, Feb 20, 1999 (12:18) * 1 lines
what style?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 28 of 85: Marcia (MarciaH) * Wed, Jul 7, 1999 (18:01) * 2 lines
Anyone interested in great teriyaki sauce (make my own) or Hawaiian anything?
or cooking with long rice (not rice at all) or "local food" in the Islands?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 29 of 85: stacey leigh vura (stacey) * Wed, Jul 7, 1999 (19:34) * 1 lines
yes, yes, yes!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 30 of 85: Marcia (MarciaH) * Wed, Jul 7, 1999 (21:25) * 12 lines
Teriyaki Sauce
1 1/2 cups shoyu (Kikkoman is best on the mainland)
1 cup sugar (crude, if you have it)
3 cloves garlic (crushed)
4 tbsp sesame seeds toasted in 1 tbsp oil
several shavings of fresh ginger (keeps almost forever in freezer)
1/2 cup water
fresh Coriander (Cilantro or Flat-leaf parsley)
1/4 tsp anise or fennel seeds (powder them in a little electric coffee grinder)
or3 Chinese Star anise segments
It is best if you can make this ahead of your using it. This is pretty strong so it will toughen thinly-sliced red meat left in it too long. It is better to thicken it with corn starch and coat the meat when it is done cooking.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 31 of 85: wer (KitchenManager) * Sat, Aug 14, 1999 (19:15) * 2 lines
couldn't you thin it with water and/or rice vinegar or fruit juice
to use it as a marinade?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 32 of 85: Marcia (MarciaH) * Sat, Aug 14, 1999 (19:18) * 1 lines
Yes, anything acidic would be good...You just must not have the concentrated sugar and/or salt toughening the meat.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 33 of 85: wer (KitchenManager) * Sat, Aug 14, 1999 (19:21) * 2 lines
Is the sauce recipe to be cooked, and if not, when is it to be
strained and/or how long will it keep?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 34 of 85: Marcia (MarciaH) * Sat, Aug 14, 1999 (19:22) * 2 lines
Another use of this sauce is in shoyu chicken. Arrange however many pieces of
chicken thighs you wish to cook in a flat glass baking dish. Pour sauce straight onto the chicken to about 1/3 of the way up the thighs. Cover with foil and bake slowly for an hour or so, turning them once during the cooking. Meat should fall off the bones when done. Serve with rice and pour remainind pan juices into cup for pouring over meat and rice.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 35 of 85: Marcia (MarciaH) * Sat, Aug 14, 1999 (19:26) * 2 lines
There is nothing "raw" in it. Just combine the ingredients and let it sit refrigerated to get all of the flavors blended. It will keep indefinitely. Does not mold, so it will last just about forever (or till you run out of it.)
Strain the large pieces out when you have it for table use.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 36 of 85: Marcia (MarciaH) * Sat, Aug 14, 1999 (19:46) * 1 lines
Thinking of how I do actually make it, I do it in a deep sauce pan so I can dissolve the sugar as it heats and makes the other spices release their oils and flavors. But, there is no need to boil or "cook" it to preserve it. Just to let everything get wonderfully flavorful.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 37 of 85: Marcia (MarciaH) * Sun, Aug 15, 1999 (15:11) * 3 lines
I have been thinking about the option of juices and other flavored liquid to dilute my Teriyaki sauce. That would surely change the taste of it, so I think it had better be water. At least you will preserve the flavor.
On another note more in the helpful hints category (is there one?)
Topic 42 of 88 [food]: The Spring's Cookbook
Response 38 of 85: Marcia (MarciaH) * Thu, Aug 19, 1999 (16:11) * 26 lines
FAVORITE FRUIT CAKE RECIPE
1 C. WATER
1 C. SUGAR
4 LARGE EGGS
2 C. DRIED FRUIT
1 TSP BAKING SODA
1 TSP SALT
1 C. BROWN SUGAR
LEMON JUICE
NUTS
1 GALLON WHISKEY
Sample the whiskey to check for quality. Take a large bowl. check the
whiskey again to be sure that it is of the highest quality. Pour 1 level cup and drink. Repeat.
Turn on the electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 tsp sugar and beat again. Make sure the whiskey is still good. Cry another
tup. Turn off the mixer. Break two legs and add to the bowl and chuck in
the dried fruit. Mix on the turner. If the fried druit gets stuck in the
beaters, pry loose with a drewscriver. Sample the whiskey to check for
tonsisticity. Next, sift 2 cups of salt. Or something. who cares. Check
the whiskey. Now sift the lemon juice and strain your nuts. Add 1 tbsp of
sugar or something. whatever you can find. Grease the oven. Turn the
cake tin to 350 degrees. Don't forget to beat off the turner. Throw the
bowl out the window. Check the whiskey again. go to bed. Who the Hell
likes fruitcake, anyway!?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 39 of 85: Autumn (autumn) * Thu, Aug 19, 1999 (23:41) * 1 lines
:-)
Topic 42 of 88 [food]: The Spring's Cookbook
Response 40 of 85: Marcia (MarciaH) * Fri, Aug 20, 1999 (01:03) * 1 lines
We need to put interesting posts for the host to read later. I thought that one might just be the sort...*grin*
Topic 42 of 88 [food]: The Spring's Cookbook
Response 41 of 85: stacey leigh vura (stacey) * Fri, Aug 20, 1999 (11:13) * 2 lines
i LOVE fruitcake!
(and I think I could decipher some semblance of order from the above!)
Topic 42 of 88 [food]: The Spring's Cookbook
Response 42 of 85: Marcia (MarciaH) * Fri, Aug 20, 1999 (13:18) * 1 lines
I think it is a fairly basic fruit cake recipe, and I happen to like them a lot, but the only whiskey I use is in the Hard Sauce to serve with it. Some day I shall have to put the recipe I have developed for Hawaiian Fruity Cake which started out as Banana Bread and I took it from there out of sheer boredom. It it the requested item I bring to all pot-luck suppers.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 43 of 85: stacey leigh vura (stacey) * Mon, Aug 23, 1999 (10:16) * 2 lines
sounds delectable...
lemme guess... bananas, pineapple, passionfruit... all the faves?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 44 of 85: Marcia (MarciaH) * Mon, Aug 23, 1999 (12:58) * 1 lines
whatever is in season...guava is also good...and I have been known to put cranberry sauce in it in the absence of fresh fruit.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 45 of 85: Marcia (MarciaH) * Wed, Aug 25, 1999 (00:31) * 20 lines
Banana-Pineapple Fruity-Cake
3 cups flour
2 cups sugar (crude is best but light brown will suffice - or even white)
1 tsp salt
1 tsp baking soda
3 slighly beaten eggs
2 cups mashed bananas (apple bananas are best...or slightly green regular ones)
1 cup cooking oil (I use 1 1/2 sticks margarine)
1 cup crushed pineapple ( little flat can is perfect)
********************************************
This is the basic recipe. At christmas I add whole berry canned cranberry sauce and glace' fruit. Grated apple is also good as are currants, raisins, cinnamon...use your imagination! I have even added Tang...not bad!
*******************************************
In one bowl add all wet ingredients including the melted margarine and egg. Stir until mixed thoroughly.
In another bowl sift dry ingredients and mix thoroughly. Make a well in dry ingredients and add wet ingredients to them. combine and mix until thoroughly blended. Pour batter into greased bundt pan ( large tube pan). Bake
at 350° for 65-70 minutes or until done.
*********************************************
For a more festive-looking cake, before adding the batter to the pan, place nut halves and glace' fruit on the bottom of the pan in designs, then pour in the batter. Layering glace'd fruit 1/2 way through with more nuts. Add rest
of batter. After cooling, invert on large plate for serving or store in enamelled pan (which is what I usually do when I make it for me.)
Topic 42 of 88 [food]: The Spring's Cookbook
Response 46 of 85: Marcia (MarciaH) * Wed, Aug 25, 1999 (00:33) * 1 lines
Does anyone want the recipe for Hawaiian Chili-pepper Water (our version of Tabasco) or Pennsylvania Dutch Souse (pickled and jellied pork shanks)? I have!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 47 of 85: Paul Terry Walhus (terry) * Wed, Aug 25, 1999 (15:20) * 2 lines
Yes!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 48 of 85: Marcia (MarciaH) * Wed, Aug 25, 1999 (18:28) * 9 lines
Haupia
12oz coconut milk (not the water from cracked coconuts. This is grated fresh coconut meat squeezed through cheesecloth...or purchased in cans)
3/4 cup water
5 tbsp white sugar
5 tbsp cornstarch
vanilla
----------------------------
Using a double boiler, combine ingredients and cook until thoroughly thickened.
It will thicken in globs at first. Beat gently until all thickened and globs are consolidated. Increase heat and beat vigorously to keep from burning. When the coconut fat melts, it is done. Pour into greased 8" square glass baking dish. Cool. Cut into squares to serve.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 49 of 85: Marcia (MarciaH) * Wed, Aug 25, 1999 (18:39) * 14 lines
Hawaiian Chili-Pepper Water
Ingredients:
Tiny hot chili peppers
Garlic
Salt
Water
Vinegar
----------------
Wash and chop chili peppers and garlic fine. Add salt (Sea salt is best). Add water. Boil ingredients for 10 minutes. Remove from heat. Transfer to clean glass container. Add at least 1 Tbsp white vinegar per cup of chili pepper water. Mix well and cap. Refrigerate immediately and between use.
Alternative method: wash and add to container garlic and chili peppers. Add salt and marinate in white vinegar (NO water!). Refrigerate.
-----------------
If I ever see this recipe with amounts of ingredients listed I will tell you. I have made it a lot, and it is about a handful of those little incendiary peppers and a few to several cloves of garlic. I tbsp of coarse salt should be sufficient. This is one of those recipes which tastes different each time you
make it.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 50 of 85: Marcia (MarciaH) * Wed, Aug 25, 1999 (18:42) * 4 lines
Portuguese Bean soup??? (a real good hearty soup)
Korean Chicken???
Papaya Cobbler which tastes like peach???
Have those recipes, too.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 51 of 85: stacey leigh vura (stacey) * Thu, Aug 26, 1999 (11:37) * 1 lines
yez, yez, yez...
Topic 42 of 88 [food]: The Spring's Cookbook
Response 52 of 85: Marcia (MarciaH) * Thu, Aug 26, 1999 (14:37) * 1 lines
Question: Should the Souse recipe go under pickles or here?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 53 of 85: stacey leigh vura (stacey) * Thu, Aug 26, 1999 (15:09) * 3 lines
here... i like things simple...
*smile*
or wherever you want to post it!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 54 of 85: Marcia (MarciaH) * Thu, Aug 26, 1999 (15:12) * 1 lines
Unless I hear otherwise, I shall put all recipes here...(hunting for it amongst the stuff I got out last night to post...)
Topic 42 of 88 [food]: The Spring's Cookbook
Response 55 of 85: Marcia (MarciaH) * Sat, Aug 28, 1999 (16:57) * 18 lines
This is good for pot-luck suppers or picnics. Make ahead and store in refrigerator in glass baking dish. Serve cold or hot.
Korean Chicken
Using 2 pounds of chicken thighs
Mince -
1 stalk green onion
2 cloves garlic
1 small slice peeled fresh ginger
Mix with -
1/3 cup shoyu (Japanese soy sauce)
1 teasp Sesame seeds toasted
1/8 teasp black pepper
1 teasp Sesame oil
Marinate chicken for a few hours or overnight. Cook in mixture and serve.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 56 of 85: Marcia (MarciaH) * Sat, Aug 28, 1999 (17:09) * 14 lines
This is a grey jellied cold salad item served plain on lettuce of Pennsylvania Dutch origin. I was my Mother's recipe.
Souse
3 fresh pork shanks (as meaty as possible)
10 whole black peppercorns
1 whole bay leaf
1 teasp salt
1 quart water
(1/3 cup vinegar)
--------------------------------
Boil ingredients (minus vinegar) until meat falls off bones. (1 1/2 - 2 hours)
Cut meat into small pieces discarding the bones and skin. Strain juice. Add
1/3 cup vinegar and water if necessary (taste it to be sure it is not too watery or too sour.) Regrigerate.
----------------------------
To serve, remove the lard which has formed on the surface of just the part you wish to serve right then. Slice into 1/2" thick slices and arrange on lettuce.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 57 of 85: Isabel (Isabel) * Sat, Sep 25, 1999 (11:41) * 15 lines
Honey-Glazed Stilton Potatoes
4 large baking potatoes
2 oz/60 g butter
freshly ground black pepper
4 oz/ 110 g Blue Stilton, thinly sliced
1-2 tablespoons honey
Scrub and dry the potatoes, and prick them all over. Bake towards the top of a preheated oven at 200°C/400°F/Mark6, until they feel soft when squeezed slightly. Cooking time will depend on the size and thickness of the potato. When cooked, remove the potatoes from the oven and cut a slice from the broadest surface of each one. Scoop the soft flesh out into a bowl, keeping the skins intact. Mix in the butter with a fork, and pepper to taste. Spoon back into the potatoe skins and smooth the surface , leavin
enough room to lay thin slices of stilton on top. Trickle honey over the cheese and put under a hot grill for 2-3 minutes for the honey and the cheese to melt and bubble. Serve immediatly.
Serves 4
Frances Bissell, The Times Cookbook, London 1993
Topic 42 of 88 [food]: The Spring's Cookbook
Response 58 of 85: Riette Walton (riette) * Mon, Sep 27, 1999 (03:22) * 1 lines
Wow, I've never heard of that. And it looks pretty easy, so I'm defenitely going to try it. HONEY potatoes - yum yum!!!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 59 of 85: Riette Walton (riette) * Mon, Sep 27, 1999 (03:23) * 1 lines
Don't suppose anyone has a chocolate potatoe recipe?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 60 of 85: Marcia (MarciaH) * Wed, Sep 29, 1999 (19:39) * 2 lines
I think mine says boil the potatoes, serve them to the rest of your guests and
you hide in the kitchen and eat the chocolate. no?!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 61 of 85: Riette Walton (riette) * Thu, Sep 30, 1999 (03:11) * 1 lines
Ooh, Marcia, you're so GOOD at putting ideas into people's heads!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 62 of 85: Marcia (MarciaH) * Thu, Sep 30, 1999 (14:36) * 1 lines
...especially the non-constructive sort...*lol*
Topic 42 of 88 [food]: The Spring's Cookbook
Response 63 of 85: Riette Walton (riette) * Thu, Sep 30, 1999 (16:55) * 1 lines
It's the only sort I would allow into my head...
Topic 42 of 88 [food]: The Spring's Cookbook
Response 64 of 85: Marcia (MarciaH) * Thu, Sep 30, 1999 (18:40) * 1 lines
You're my kinda gal...!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 65 of 85: Riette Walton (riette) * Sat, Oct 2, 1999 (02:44) * 1 lines
cool and edgy, right?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 66 of 85: Alexander (aschuth) * Sat, Oct 2, 1999 (16:10) * 1 lines
Hey, all you marvels of nature, cool & edgy and fiery-temperamental folks, What about yam-recipes? See new topic!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 67 of 85: Marcia (MarciaH) * Sat, Oct 2, 1999 (18:38) * 1 lines
Do you mean without marshmallows? You want salty ones of those, too?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 68 of 85: Riette Walton (riette) * Sun, Oct 3, 1999 (09:03) * 5 lines
And what the heck does he mean by 'fiery-temperamental'?! Marcia, have you got a side I've never noticed??
Marshmellows!!!!
°marching forward, singing the National Munchkin Anthem°
Topic 42 of 88 [food]: The Spring's Cookbook
Response 69 of 85: Marcia (MarciaH) * Sun, Oct 3, 1999 (23:31) * 3 lines
My Dear...Only when properly enraged or aroused does anyone see that side of
me. I thought I had kept it pretty well hidden...*sigh*
Pass the mushmmellers.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 70 of 85: Riette Walton (riette) * Mon, Oct 4, 1999 (09:15) * 1 lines
Here ya go. Want me to give you a few lessons on how to be mild tempered and diplomatic? °virginal smile°
Topic 42 of 88 [food]: The Spring's Cookbook
Response 71 of 85: Marcia (MarciaH) * Mon, Oct 4, 1999 (19:02) * 1 lines
sitting at the feet of my mentor and waiting pearls of wisdom to fall from her lips...I am all absorbant!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 72 of 85: Marcia (MarciaH) * Sat, Dec 11, 1999 (20:53) * 13 lines
Unfolding two months of sitting at the feet of Ree can be a lonely business...hungry, as well. I offer a traditional British vegetarian dish:
MUSHY PEAS
(this is Anne Hale's recipe)
Buy 1 lb of dried peas, must be green, by the way. Soak overnight
with pinch of salt and a pinch of bicarbonate of soda. Next morning rinse
throughly with cold water, empty out all water by using colandar and place
peas into a muslin bag - then cook until soft and mushy. Its not that
hard - but you can only obtain the muslin bags in U.K. not here in Oz. So,
rather than make one up for myself, I am lazy and buy them in a tin. Anne
Topic 42 of 88 [food]: The Spring's Cookbook
Response 73 of 85: Autumn (autumn) * Sun, Dec 19, 1999 (17:25) * 1 lines
Where is Riette, anyway??
Topic 42 of 88 [food]: The Spring's Cookbook
Response 74 of 85: Marcia (MarciaH) * Sun, Dec 19, 1999 (17:35) * 1 lines
I guess, back at school...
Topic 42 of 88 [food]: The Spring's Cookbook
Response 75 of 85: stacey leigh tinianov (stacey) * Mon, Dec 20, 1999 (10:42) * 2 lines
with two munchkins I figured she'd be overwhelmed by the holiday season...
how 'bout you Autumn... overwhelmed yet??
Topic 42 of 88 [food]: The Spring's Cookbook
Response 76 of 85: Autumn (autumn) * Tue, Dec 21, 1999 (15:22) * 1 lines
Actually, this is a pretty peaceful year for us. With the homeschooling we got a lot of family stuff done early on, rather than trying to cram it all in during the evenings (like last year). My girls only get 3 things each anyway (hey, it was good enough for Jesus), so most of the shopping is for extended family/friends.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 77 of 85: Marcia (MarciaH) * Tue, Dec 21, 1999 (15:54) * 1 lines
I like that, Autumn...those three gifts. Mine got about the same and we still do it that way.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 78 of 85: Autumn (autumn) * Thu, Dec 30, 1999 (18:03) * 1 lines
Now I'm just trying to get this f*#@&$% easy-bake oven up and running!!!
Topic 42 of 88 [food]: The Spring's Cookbook
Response 79 of 85: Paul Terry Walhus (terry) * Thu, Dec 30, 1999 (20:30) * 6 lines
I trying to get this f*#@&$% nameserver back to normal.
http://206.97.234.70/dns and http://206.97.234.70 folks!
Write those ip addresses down and use them to get in.
Topic 42 of 88 [food]: The Spring's Cookbook
Response 80 of 85: Marcia (MarciaH) * Thu, Dec 30, 1999 (21:23) * 1 lines
...But neither of them worked for me...
Topic 42 of 88 [food]: The Spring's Cookbook
Response 81 of 85: Marcia (MarciaH) * Mon, Jul 10, 2000 (15:36) * 1 lines
Spinach dip recipe already here - http://www.spring.net/yapp-bin/restricted/read/food/42.81
Topic 42 of 88 [food]: The Spring's Cookbook
Response 82 of 85: Conf admin (cfadm) * Sun, Oct 9, 2005 (16:58) * 1 lines
What's a good pizza cookbook?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 83 of 85: wer (WERoland) * Sun, Oct 9, 2005 (18:57) * 1 lines
I'll get back to you on that...what style?
Topic 42 of 88 [food]: The Spring's Cookbook
Response 84 of 85: Wolf (wolf) * Sun, Oct 9, 2005 (18:59) * 1 lines
how about pizza hut.com? *GRIN*
Topic 42 of 88 [food]: The Spring's Cookbook
Response 85 of 85: Food Walrus (terry) * Tue, Oct 11, 2005 (23:31) * 1 lines
brick oven thin crust, or, your favorite.
food conference 
Main Menu
Thanks!