Ruth Haffly wrote to Ben Collver <=-

Ugh.. Since i don't run my own BBS, if that happened to me, i'd just
hop over to a different BBS and use it instead.

I probably should look into a back up. For years Dale Shipp was my back up, had to use his system for several months after Hurricane Katrina
took out Marc Lewis's New Orleans set up.

Ruth,
You are always welcome to point off of my hub system, 1:2320/105, if you
like.

Mike


... A distant ship, smoke on the horizon....
--- MultiMail/DOS v0.52
* Origin: Capitol City Online (1:2320/107)

Hi Sean,

30 Mar 26 11:42, you wrote to Ben Collver:

I'm back................after about 2 weeks of no Fido. Don't know why

Marc's system is well-known for taking unannounced vacations.

He used to be very reliable; it's just in the last 6 months or so I've
not been able to count on day after day after day..............etc mail.
It's frustrating, especially since there aren't that many of us left in
this echo.

I've been trying different recipies from my cook book collection and
various other sources over the past several months. Last week I tried
another new recipe (found in one of my Berlin "collection" cook books)
for Andalusian Beef Stew. It's similar to a lot of beef stews with
onion, beef, potatoes and beef stock but it also called for green
olives, paprika and stirring in sour cream at the end. I just had
Spanish paprika (with a bit of a zing) but it worked well. We stirred
the sour cream into each individual bowl since the recipe made about 6
(cut down 1/3) servings. Steve said "it's a keeper".


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


... Junk: stuff we throw away. Stuff: junk we keep.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ben,

I'm back................after about 2 weeks of no Fido. Don't know why but it was most frustrating.

Ugh.. Since i don't run my own BBS, if that happened to me, i'd just
hop over to a different BBS and use it instead.

I probably should look into a back up. For years Dale Shipp was my back
up, had to use his system for several months after Hurricane Katrina
took out Marc Lewis's New Orleans set up.

A Whataburger just opened up this past Thursday in town, lines were

out RH> the door. We stopped in on Saturday night, had to wait about 15
minutes RH> before we got inside, then placed our to go order and had to
wait another RH> 20 mnutes or so before it was ready. Took it home--I
ordered a junior with RH> no mustard and onion rings. Burger came out--a regular size patty on a RH> generic hamburger bun with tomato, chopped
onions and 3/4 wilted (still RH> had a small section of crunch) lettuce.
Steve got the patty melt (2 RH> burgers with cheese, not sure what else
on bread) and onion rings. This RH> will not be a regular stop for us;
we were much less than impressed with RH> the meal.

Bummer on that fats food experience. Last year my cousin took me to In-N-Out Burger for my first time. I liked that the place was clean
and had wide windows so i could watch them working in the kitchen
while we
were in the drive-through. To me it seemed high priced. The food was fine, but nothing to write home about. They always have big lines, so they must be doing something right.

When our older daughter and her family were living in Las Vegas, she and
I did the drive thru on In-N-Out a couple of times. As I recall, they
were quite good but I couldn't eat that big a burger now. I don't
remember if they offer a chicken alternative; I usually go for that so
will try the Whataburger's version at some point. We also tried Five
Guys some years ago up in Kingston, NY. The burger was ok, fries were
greasy to the extreme. Best part of that meal was the malt vinegar they
offered for the fries; we've yet to go back to that chain.

Tomorrow i plan to go to a Thai place with my cousin. I haven't
totally decided yet what i want to get.

Sounds good. Steve has his VFW meeting tonight; he had volunteered to
cook for this month. Yesterday we went over to Sam's Club and got 3 big
chicken pot pies, several bags of Caesar salad, a big tray of cookies
and a flat of LaCroix sparkling water for the meal. We went to Wegman's
after that and restocked on some of our baasics--yogurt, lunch meat
(from the deli), soups, bagels, and more. Also got a small sushi tray
for my supper tonight and some deli roast beef & kimmelwick rolls for
our supper last night. Had them with the last of the cole slaw I made
several days ago. Not gourmet eating but fills the belly.

Polenta Pasticciata (Polenta Lasagne)

Recipe By : Cook's magazine, Nov 1989
Serving Size : 6 Preparation Time :0:00
Categories : Italian Grains

It looks good but that's as far as it'll get for us. Steve's corn
allergy rules out things like polenta. My lasagne recipe is from my MIL,
using the sauce recipe I posted yesterday, whole wheat noodles and
ricotta cheese. WAAAAAAAAAAAAAAY different from the poor excuse for
"lasagne" my mom made. (G)

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


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

Hi Sean,

He used to be very reliable; it's just in the last 6 months or so I've
not been able to count on day after day after day..............etc
mail. It's frustrating, especially since there aren't that many of us
left in this echo.

I understand. I get my main Fido feed directly from the Zone 1 Coordinator though I have three other Fido feeds for specialty areas.

I've been trying different recipies from my cook book collection and various other sources over the past several months. Last week I tried another new recipe (found in one of my Berlin "collection" cook books)
for Andalusian Beef Stew. It's similar to a lot of beef stews with
onion, beef, potatoes and beef stock but it also called for green
olives, paprika and stirring in sour cream at the end. I just had
Spanish paprika (with a bit of a zing) but it worked well. We stirred
the sour cream into each individual bowl since the recipe made about 6 (cut down 1/3) servings. Steve said "it's a keeper".

That sounds delicious! Now that I have Dave's collection, I have too many recipes to try out and that's not counting the 30 cookbooks I have in my kitchen...

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

Title: The Brass Key Corned Beef and Cabbage Soup
Categories: Soups &, Stews
Yield: 10 Servings

1 c Diced onion
1 c Diced carrots
1 c Diced celery
Margarine to saute
-vegetables
1 ts Minced garlic
1 ts White pepper
2 ts Seasoning salt
1 ga Water, more if needed
3 Beef bouillon cubes
3 Chicken bouillon cubes
2 c Peeled potatoes, diced
1 cn Whole peeled tomatoes (16
-oz), crushed
1 md Head cabbage, cut into thin
-strips
2 c Cooked corned beef, diced
1/2 c Converted rice

In 2-gallon soup pot, saute onions, carrots and celery in margarine
over medium heat until tender. Add garlic, pepper and seasoning salt,
stirring well. Add 1 gallon water, bouillon cubes, potatoes,
tomatoes, cabbage and corned beef. Add additional water to cover
vegetables and nearly fill pot if needed. Bring to boil cook 30-45
minutes, or until potatoes and cabbage are tender. Add rice and cook
until done, about 2 minutes. Makes about 10 servings.

Recipe by: The Brass Key Restaurant Posted to MC-Recipe Digest V1
#568 by Aquasea221@aol.com on Apr 14, 1997

MMMMM

-- Sean

... Crane's Law: there ain't no such thing as a free lunch.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Mike Powell wrote to Ruth Haffly <=-

You are always welcome to point off of my hub system, 1:2320/105, if
you like.

I also can do point feeds (just tossing my hat in the ring).

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

Title: Tsoureki (Easter Bread)
Categories: Bread
Yield: 4 Servings

2 pk Active dry yeast
1/2 ts Sugar
1/4 c Sugar
1/4 c Milk; lukewarm (110-115 deg)
2 1/2 c All purpose flour
1 ts Salt
2 Eggs
8 tb Butter; unsalted, cut into
-small bits
1 tb Butter; softened
1 ts Lemon peel; finely grated
1 Egg; hard boiled, in the
-shell; dyed red with food
-coloring
1 Egg yolk; lightly beaten

Date: Sun, 25 Feb 1996 12:23:50 -0800

From: n7luf@tscnet.com (Larry Carbaugh) In a small, shallow bowl,
sprinkle the yeast and the 1/2 teaspoon of sugar over the lukewarm
milk. Let it stand for 2 or 3 minutes, then stir to dissolve the
yeast completely. Set the bowl in a warm, draft free place (such as
an unlighted oven) for 8 to 10 minutes, or until the mixture doubles
in volume.

Combine 1 1/2 cups of flour, the remaining 1/4 cup of sugar, and the
salt in a deep mixing bowl. Make a well in the center, and add the
yeast and the 2 eggs. Gently stir the center ingredients together
with a large spoon, then gradually incorporate the flour and continue
beating until all the ingredients are well combined. beat in the 8
tablespoons of butter and lemon peel, add up to 1 cup more flour,
beating it n a few tablespoons at a time and using as much as
necessary to from a dough that can be gathered into a soft and still
somewhat sticky ball. (When the dough becomes difficult to stir
easily, work in the flour with your fingers.)

Place the dough on a lightly floured surface, and knead it by
pressing it down, pushing it forward several times with the heel of
your hand, and folding it back on itself. Repeat for about 10
minutes, or until the dough is smooth and elastic. sprinkle the dough
with a little extra flour from time to time to prevent it from
sticking to the board.

Shape the dough into a ball and place it in a large, lightly buttered
bowl. Dust the top with a little flour, drape with a kitchen towel
and set aside in a warm, draft free place for about 1 hour until the
dough doubles in bulk.

With a pastry brush, coat a baking sheet with the tablespoon of
softened butter. Punch the dough down with a single blow of your
fist, then transfer it to a lightly floured surface. To shape the
dough into a snail like loaf, roll it into a thick rope about 2
inches in diameter and 24 inches long. Starting at one end, loop the
rope into a circle about 6 inches in diameter, and then into ever
smaller concentric circles. Carefully transfer the loaf to the baking
sheet and let it rise in a warm place for about 30 minutes.

Preheat the oven to 350 degrees (F). Press the dyed egg gently into
the center and brush the top of the loaf with the beaten egg yolk.
Bake in the middle of the oven for about 45 minutes, or until golden
brown and crusty. Cool completely on a cake rack before serving.

Source: Time Life Series: Middle Eastern Cooking "circa '69"

MM-RECIPES@IDISCOVER.NET

MEAL-MASTER RECIPES LIST SERVER

MM-RECIPES DIGEST V3 #58

From the MealMaster recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

-- Sean

... What word can you make shorter by adding two letters? Short.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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

Title: Lemon Chiffon Pie
Categories: Pies, Pastry, Citrus, Dairy, Chocolate
Yield: 6 Servings

Dough; for single-crust pie
1 oz Env unflavored gelatin
1/4 c Water
1 c Sugar; divided
1/4 ts Salt
5 lg Egg yolks
1/2 c Lemon juice
2 c Heavy whipping cream
4 dr Yellow food coloring
- (optional)

MMMMM---------------------CHOCOLATE DRIZZLE--------------------------
1/3 c Semisweet chocolate chips
2 ts Shortening

On a lightly floured surface, roll dough to a 1/8" thick circle;
transfer to a 9" pie plate. Trim to 1/2" beyond rim of plate; flute
edge. Refrigerate 30 minutes. Set oven @ 425?F/218?C.

Line crust with a double thickness of foil. Fill with pie weights,
dried beans or uncooked rice. Bake on a lower oven rack until edge
is golden brown, 20 to 25 minutes. Remove foil and weights; bake
until bottom is golden brown, 3 to 6 minutes longer. Cool on a wire
rack.

In a small saucepan, sprinkle gelatin over water; let stand
2 minutes to soften. Add 1/2 cup sugar and salt. Cook and stir over
low heat until sugar is dissolved.

In a medium bowl, beat egg yolks on high speed about 5 minutes or
until pale yellow. Gradually drizzle hot gelatin mixture into
yolks, beating constantly. Return yolk mixture to same saucepan.
Stir in lemon juice. Cook over low heat until mixture thickens and
bubbles around the edges, stirring constantly. Cool to room
temperature. In a large bowl, combine cream, food coloring if
desired and remaining sugar. Beat a high speed until soft peaks
form. Add cooled lemon mixture. Continue beating at high speed
until stiff peaks form.

Spoon filling into crust. Refrigerate at least 2 hours before
serving. Or, if desired, layer filling with chocolate drizzle:
Spoon half of filling into crust. In a microwave, melt chocolate
and shortening; stir until smooth. Transfer to a pastry bag with a
small round tip. Spoon half of lemon filling into crust. Drizzle
half of the melted chocolate over filling. Top with remaining
filling. Drizzle remaining chocolate over pie. Refrigerate at least
2 hours before serving.

Taste of Home Test Kitchen

Recipe FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

I'm back................after about 2 weeks of no Fido. Don't know why
but it was most frustrating.

Title: Lemon Chiffon Pie
Categories: Pies, Pastry, Citrus, Dairy, Chocolate
Yield: 6 Servings

Looks yummy, never really thought of a chocolate drizzle for lemon pie
but I guess it's worth trying.

A Whataburger just opened up this past Tnursday in town, lines were out
the door. We stopped in on Saturday night, had to wait about 15 minutes
before we got inside, then placed our to go order and had to wait
another 20 mnutes or so before it was ready. Took it home--I ordered a
junior with no mustard and onion rings. Burger came out--a regular size
patty on a generic hamburger bun with tomato, chopped onions and 3/4
wilted (still had a small section of crunch) lettuce. Steve got the
patty melt (2 burgers with cheese, not sure what else on bread) and
onion rings. This will not be a regular stop for us; we were much less
than impressed with the meal.

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


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hello Ruth,

30 Mar 26 11:42, you wrote to Ben Collver:

I'm back................after about 2 weeks of no Fido. Don't know why

Marc's system is well-known for taking unannounced vacations.

-- Sean

... What we learn after we know it all is what counts.
--- GoldED+/LNX 1.1.5-b20240209
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Mon Mar 30 2026 11:42 am

Hi Ruth,

I'm back................after about 2 weeks of no Fido. Don't know why but it was most frustrating.

Ugh.. Since i don't run my own BBS, if that happened to me, i'd just hop
over to a different BBS and use it instead.

A Whataburger just opened up this past Tnursday in town, lines were out
the door. We stopped in on Saturday night, had to wait about 15 minutes before we got inside, then placed our to go order and had to wait another 20 mnutes or so before it was ready. Took it home--I ordered a junior with no mustard and onion rings. Burger came out--a regular size patty on a generic hamburger bun with tomato, chopped onions and 3/4 wilted (still
had a small section of crunch) lettuce. Steve got the patty melt (2
burgers with cheese, not sure what else on bread) and onion rings. This will not be a regular stop for us; we were much less than impressed with the meal.

Bummer on that fats food experience. Last year my cousin took me to
In-N-Out Burger for my first time. I liked that the place was clean and
had wide windows so i could watch them working in the kitchen while we
were in the drive-through. To me it seemed high priced. The food was
fine, but nothing to write home about. They always have big lines, so
they must be doing something right.

Tomorrow i plan to go to a Thai place with my cousin. I haven't totally decided yet what i want to get.


* Exported from MasterCook *

Polenta Pasticciata (Polenta Lasagne)

Recipe By : Cook's magazine, Nov 1989
Serving Size : 6 Preparation Time :0:00
Categories : Italian Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 c Polenta
1/3 oz Dried porcini or
- other wild mushrooms
3 tb Olive oil
3 tb Butter
1 md Onion -- minced
3 tb Italian parsley -- minced
1 lg Carrot -- minced
1 lg Celery rib -- minced
1 lb Lean ground beef
3 tb Tomato paste
2/3 c Dry red wine
35 oz Can plum tomatoes -- drained
Salt & ground black pepper
2/3 lb Pecorino cheese -- grated

Pour polenta on an oiled work surface and spread 1/4" thick. Let
stand until cooled completely and firm, about 15 minutes. Cut into
3" squares; set aside. Can transfer squares to a baking sheet,
cover and refrigerate overnight.

Sauce:

Soak dried mushrooms in 1/3 cup warm water until softened, about
30 minutes. Strain liquid through a fine sieve; reserve. Chop
mushrooms coarse.

To Cook:

Heat oil and butter in a large skillet. Add onions, parsley,
carrots, and celery; saute until softened, about 10 minutes. Add
ground meat; saute until lightly browned, about 8 minutes. Stir in
mushrooms, reserved mushroom soaking liquid, tomato paste, and
wine; simmer for 5 minutes. Add tomatoes and their reserved juice;
partially cover and simmer until sauce thickens slightly, about
30 minutes. Season this sauce with 1 ts salt and 1/2 ts pepper or
to taste. Can cool, cover, and refrigerate overnight.

Heat oven to 450?F. Arrange half of the polenta squares in the
bottom of an oiled 13x9" baking pan. Pour half the sauce over the
polenta squares; spread to cover. Sprinkle half the grated cheese
over the sauce. Repeat with another layer of each. Bake until
lasagne is heated through and cheese is golden brown, 15 to
20 minutes; let stand 10 minutes, cut into squares and serve.


- - - - - - - - - - - - - - - - - -
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Thu Apr 02 2026 12:03 pm

Hi Ruth,

Sounds good. Steve has his VFW meeting tonight; he had volunteered to cook for this month. Yesterday we went over to Sam's Club and got 3 big chicken pot pies, several bags of Caesar salad, a big tray of cookies and a flat
of LaCroix sparkling water for the meal. We went to Wegman's after that
and restocked on some of our baasics--yogurt, lunch meat (from the deli), soups, bagels, and more. Also got a small sushi tray for my supper tonight and some deli roast beef & kimmelwick rolls for our supper last night. Had them with the last of the cole slaw I made several days ago. Not gourmet eating but fills the belly.

The other day my sister served me lox, and i don't remember eating it before.
I guess it could be thought of as Jewish sushi.

It looks good but that's as far as it'll get for us. Steve's corn allergy rules out things like polenta. My lasagne recipe is from my MIL, using the sauce recipe I posted yesterday, whole wheat noodles and ricotta cheese. WAAAAAAAAAAAAAAY different from the poor excuse for "lasagne" my mom made.

I've made lasagna several times in adulthood and it always seemed like too
much work to deal with those big noodles. I liked "Mexican Lasagna"
better.

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

Title: Mexican Lasagna With Black Beans And Corn
Categories: Mexican
Yield: 8 Servings

5 lg Flour tortillas (10")
15 oz Can corn (1-1/2 c)
15 oz Can black beans (1-1/2 c)
15 oz Can diced tomatoes
- (1-1/2 c)
15 oz Can tomato sauce (1-1/2 c)
1/2 c Diced chiles
1 1/2 ts Chili powder
1 ts Ground cumin
1 ts Garlic powder -OR-
2 cl Garlic; minced
1 ts Sugar
1 lg Egg
16 oz Regular sour cream *
2 c Shredded Mexican cheese
- blend
1 bn Green onions (1/2 c);
- chopped

* Avoid light and fat-free sour cream, they will curdle.

Preheat the oven to 400?F. Grease a 13x9" baking pan. Get
4 mixing bowls, one for grated cheese, one for corn and beans, one
for tomatoes and spices, and one for sour cream, egg, and cheese.

Stack the tortillas on a cutting board and slice through them
lengthwise into 3 strips each. The strips will not be uniform
because of their circular shape. This is OK. Set aside. Mix corn
and black beans in a small bowl.

In a small bowl, stir together the tomatoes with their juice, the
tomato sauce, chili powder, cumin, garlic powder and sugar. Spoon
about half of the sauce into the bottom of the dish. Cover the
sauce with 5 of the tortilla strips. It's fine if they overlap
somewhat.

Break the egg into a medium-size mixing bowl, and beat with a whisk
or fork until foamy. Add the sour cream and 1 cup of the cheese.
Stir to mix well. Spoon half of the sour cream mixture evenly over
the tortilla layer and spread it out with the back of a spoon.
Scatter half of the corn and black beans over the sour cream
mixture.

Place 5 more tortilla strips evenly over the corn and black bean
layer. Top with the remaining sour cream mixture, and the remaining
black beans and corn. Place the remaining tortilla strips over the
dish. Pour the remaining tomato sauce mixture over the tortillas,
and spread it evenly with the back of a spoon to moisten all of the
tortilla strips.

Cover the dish with foil, and bake for 30 minutes, or until hot and
bubbly. While the dish bakes, rinse and trim the green onions.
Slice the green onions thinly, using all of the whites and enough
of the tender green tops to make 1/2 cup. Set aside.

When the lasagna has baked 30 minutes, remove it from the oven and
uncover it. If it is not hot and bubbly, return the uncovered dish
to the oven for 5 minutes. Once it is hot and bubbly, scatter the
green onions evenly over the dish. Return the dish to the oven,
uncovered, for 5 more minutes. Remove the dish from the oven, and
scatter the remaining cup of Mexican cheese evenly over the dish.
Return the uncovered dish to the oven, and bake until the cheese
melts, about 3 minutes.

Remove the lasagna from the oven, and let it stand 10 minutes.
Slice into squares and serve.

Per serving: 474 cal (44% CFF), 24 g fat (13 g sat),
74 mg cholesterol, 17 g protein, 50 g carbs, 7 g dietary fiber,
1,025 mg sodium.

Recipe by Desperation Dinners <bev-alicia@desperationdinners.com>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Mike,

Ruth Haffly wrote to Ben Collver <=-

Ugh.. Since i don't run my own BBS, if that happened to me, i'd just
hop over to a different BBS and use it instead.

I probably should look into a back up. For years Dale Shipp was my back up, had to use his system for several months after Hurricane Katrina
took out Marc Lewis's New Orleans set up.

Ruth,
You are always welcome to point off of my hub system, 1:2320/105, if
you like.

Thanks, I'll talk to my computer guru/geek (AKA Stephen) and see what he
says about setting up a point. I don't think he's on Fido that much now
that he's so heavy into radio but I still like to keep in touch with
long term friends and make new ones.

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


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Sean,

He used to be very reliable; it's just in the last 6 months or so I've
not been able to count on day after day after day..............etc
mail. It's frustrating, especially since there aren't that many of us
left in this echo.

I understand. I get my main Fido feed directly from the Zone 1 Coordinator though I have three other Fido feeds for specialty areas.

I'll probably set up an alternate (or 2) feeds as a back up. I'm not
that heavy into the internet--but do use it--but I do like the echo
here. I should probably check the listing and see if there are other
echos that may pique my interests.

I've been trying different recipies from my cook book collection and various other sources over the past several months. Last week I tried another new recipe (found in one of my Berlin "collection" cook books)
for Andalusian Beef Stew. It's similar to a lot of beef stews with
onion, beef, potatoes and beef stock but it also called for green
olives, paprika and stirring in sour cream at the end. I just had
Spanish paprika (with a bit of a zing) but it worked well. We stirred
the sour cream into each individual bowl since the recipe made about 6 (cut down 1/3) servings. Steve said "it's a keeper".

That sounds delicious! Now that I have Dave's collection, I have too
many recipes to try out and that's not counting the 30 cookbooks I
have in my kitchen...

Only 30? I don't know how many cook books I have; I've never counted.
Every so often I'll pull one out and browse thru it until a recipe
shouts "TRY ME". The beef stew recipe was on the page opposite the
recipe I used about 6 weeks ago for rouladen; I'd seen the recipe then
and thought I'd give it a try. I did, and it's a keeper now.

Title: The Brass Key Corned Beef and Cabbage Soup
Categories: Soups &, Stews
Yield: 10 Servings

Now that's a new way to serve corned beef and cabbage! We usually do the traditional boiled (simmered); I add potatoes and carrots to make it
more like a New England boiled dinner. Since it's just the 2 of us, we
divide the left overs into meal size portions and put them in the
freezer. Got a couple in there now; one may be pulled out when we hit
the road next month in the camper. It'll make for a quick supper some
night when we don't want to cook. (G)

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


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Sean,

Mike Powell wrote to Ruth Haffly <=-

You are always welcome to point off of my hub system, 1:2320/105, if
you like.

I also can do point feeds (just tossing my hat in the ring).

Always good to have back ups to the back ups. Thanks; I'll run
everything thru Steve and let him decide the order of the back ups. (G)

Title: Tsoureki (Easter Bread)
Categories: Bread
Yield: 4 Servings

2 pk Active dry yeast
1/2 ts Sugar
1/4 c Sugar
1/4 c Milk; lukewarm (110-115 deg)
2 1/2 c All purpose flour
1 ts Salt
2 Eggs
8 tb Butter; unsalted, cut into
-small bits
1 tb Butter; softened
1 ts Lemon peel; finely grated
1 Egg; hard boiled, in the
-shell; dyed red with food
-coloring
1 Egg yolk; lightly beaten

Looks good but I might sub beets for the red food coloring. When I do
pickled eggs, I use sliced beets (and their juice) for the coloring,
making them like the Pennsylvania Dutch red beet eggs. I'll also slice
up an onion and put that in the jar(s) to pickle as well--makes for some
good eats. I've a jar in the fridge now that I made up several weeks
ago; I usually let it set about 2-3 weeks before we eat it.


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


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ben,

Sounds good. Steve has his VFW meeting tonight; he had volunteered to cook for this month. Yesterday we went over to Sam's Club and got 3 big chicken pot pies, several bags of Caesar salad, a big tray of cookies and a flat
of LaCroix sparkling water for the meal. We went to Wegman's after that
and restocked on some of our baasics--yogurt, lunch meat (from the deli), soups, bagels, and more. Also got a small sushi tray for my supper tonight and some deli roast beef & kimmelwick rolls for our supper last night. Had them with the last of the cole slaw I made several days ago. Not gourmet eating but fills the belly.

The other day my sister served me lox, and i don't remember eating it before. I guess it could be thought of as Jewish sushi.

Never thought of it that way; I associate them with bagels. The summer
between my junior and senior years of high school I worked at a Jewish
camp. Lox and bagels were a common Sunday breakfast there; I still enjoy
bagels fairly often (Wegman's has a good assortment of fresh made bagels
in their bakery.) but don't usually spend the money for lox. Most often
my topping is cream cheese or butter blend. The camp kept somewhat
kosher, not a strict separation of dishes, food stuffs etc but meals
were either dairy or non dairy.

We made a trip to Israel in 2009; the meals there reminded me of the
camp. It was all good eating but some of the younger folks on the trip
were fussing that they missed American fast food. That night in our
hotel in Jerusalem, the head cook brought out a plate of french fries;
it made the kids (young adults) happy but we were just as happy eating
what was available for everybody.

It looks good but that's as far as it'll get for us. Steve's corn

allergy RH> rules out things like polenta. My lasagne recipe is from my
MIL, using the RH> sauce recipe I posted yesterday, whole wheat noodles
and ricotta cheese. RH> WAAAAAAAAAAAAAAY different from the poor excuse
for "lasagne" my mom made.

I've made lasagna several times in adulthood and it always seemed like
too much work to deal with those big noodles. I liked "Mexican
Lasagna"
better.

About 40 years ago, one time when my in laws came to visit, I made a
lasagne, even made the noodles from scratch. Haven't done that in a
while. (G)

It is a bit of a fuss but the taste is worth it. I don't make it that
often as a big dish for just the 2 of us but have made it up as several
small (one to two meals worth) dishes, putting the extras in the freezer
to enjoy another time.


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


... I hit my CTRL key, but I'm STILL not in control

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Tue Apr 07 2026 01:36 pm

Hi Ruth,

We made a trip to Israel in 2009; the meals there reminded me of the camp. It was all good eating but some of the younger folks on the trip were fussing that they missed American fast food. That night in our hotel in Jerusalem, the head cook brought out a plate of french fries; it made the kids (young adults) happy but we were just as happy eating what was available for everybody.

It sounds as though you have more experience with Jewish food than i do.
My grandfather kept kosher as part of his unique spiritual practices,
but my grandmother didn't. If i travelled all the way to Israel, i'd
want to eat something i couldn't get here. I don't know what that is,
but i know what it isn't: French fries. :P

It is a bit of a fuss but the taste is worth it.

There's always Stouffer's...

MMMMM----- Recipe via Meal-Master (tm) v8.00

Title: Grape Leaves Soup
Categories: Soups, Vegetables, Israeli
Yield: 4 Servings

15 Grape leaves
4 tb Olive oil
1 lg Onion
1 lg Red bell pepper
5 c Vegetable stock
1/2 c Dry white wine
1/2 Cauliflower head
1 sm Eggplant
2/3 c Rice; uncooked
1 ts Salt
1/2 ts Black pepper
1/2 ts Ground coriander

MMMMM--------------------------GARNISH:-------------------------------
1 tb Extra Virgin Olive Oil
1/2 c Fresh parsley; chopped fine

A colorful soup, delicately tart, and simply delicious. An easy
alternative to Greek-style stuffed grape leaves.

Soak the grape leaves in water for 30 minutes, then drain. Transfer
to food processor, and pulse until chopped but not pureed.

Peel the red bell pepper using a vegetable peeler, then chop.
Finely chop the onion. Heat the olive oil in a large pan, add the
chopped onion and red pepper, and fry until soft.

Add stock, white wine, and grape leaves, and bring to a boil.

Meanwhile, cut the cauliflower to flowerettes, and peel and cube
the eggplant. Add the cauliflower, eggplant and rice to the boiling
stock, along with the salt, pepper, and coriander.

Lower the heat, cover partially, and simmer for 1/2 to 3/4 hour,
until the vegetables are soft and the rice is cooked.

Just before serving, sprinkle each serving with olive oil, and
garnish with chopped parsley.

This soup is best prepared a day ahead and then reheated gently.

Proudly created by Gabi Shahar, Mar 1996

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

We made a trip to Israel in 2009; the meals there reminded me of the camp. It was all good eating but some of the younger folks on the trip were fussing that they missed American fast food. That night in our hotel in Jerusalem, the head cook brought out a plate of french fries; it made the kids (young adults) happy but we were just as happy eating what was available for everybody.

It sounds as though you have more experience with Jewish food than i
do. My grandfather kept kosher as part of his unique spiritual
practices,

I grew up in what has been called "The Jewish Alps", IOW, the Catskill Mountains of New York State. Not the heavy hotel area (Grossinger's,
etc) of Sullivan County but rural Delaware County. The next town over
from us had a number of hotels that catered to the Jewish population of Westchester County and south. Working at the Jewish camp one summer gave
me an appreciation for their foods that I still enjoy. On our trip to
Israel, at one of the stops we bought a cook book. Some of the recipies
have become favorites.

but my grandmother didn't. If i travelled all the way to Israel, i'd
want to eat something i couldn't get here. I don't know what that is,
but i know what it isn't: French fries. :P

I know, but the young folks didn't have the appreciation of trying new
foods. I could see the point of one young lady tho, a teen travelling
with her parents. At one stop at a kibbutz specialising in raising St.
Peter's fish (tilapia?), she was served one with the head and tail still
on; it freaked her out. Her mom had to debone and cut it up for her but
she did eat it.

It is a bit of a fuss but the taste is worth it.

There's always Stouffer's...

As Ian Hoare (one of the echo regulars in the 90s), used to say,
"Bleurgh"! As Lucy van Pelt says, "Bleah"! I say "Yuck"!--get the idea
we don't like Stouffer's? One time when we were visiting my parents, my brothers (both single) were there and at one point we were discussing
Italian cooking. Both of my brothers started talking about ways to fancy
up Stouffer's lasagne. Steve and I just looked at each other with an
"are they serious?/yes they are" look. We've tried different brands of commercial lasagne, found out that Michael Angelo's makes a pretty
decent one. Not quite as good as home made but pretty close.

Back in the early 90s, I had to go up to El Paso (from Fort Huachuca, AZ
for some wrist surgery; had to be there a couple of days early to do all
the pre op stuff. Steve was with me; one night we went over to Olive
Garden for supper. They were running a "Lasagne Lover's Special" where
you could get portions of 2 lasagnes. We each ordered it, each of us
getting 2 different lasagnes for a total of 4 different ones; when they
were served, we split each one in half and gave halves to each other.
Consensus favorite was the seafood one which we'd never seen before or
since. IIRC, one of the others was the classic cheese but I've forgotten
what the other 2 were.

Title: Grape Leaves Soup
Categories: Soups, Vegetables, Israeli
Yield: 4 Servings

Something different.

Proudly created by Gabi Shahar, Mar 1996

I may be wrong but I think she is the author of the cook book we bought
in Israel.


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


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Ben Collver <=-

Working at the Jewish camp one summer gave me an appreciation for
their foods that I still enjoy.

I had a Jewish friend in high school whose mother would invite me over to dinner occassionally and I loved everything she served...and I never went
away hungry.

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

Title: Borekas
Categories: Jewish, Vegetables
Yield: 30 Servings

2 1/2 c Flour
1 Stick Butter; chilled
1/2 c Oil
1 ts Lemon Juice
5 tb Ice Water
1 Egg
1 tb Water
1 ds Sesame Seeds
3 tb Olive Oil
1 md Yellow Onion; chopped
10 oz Spinach; Frozen, thawed &
-squeezed
2 Eggs; lightly beaten
1/2 c Mashed Potatoes
1/4 c Parsley; chopped
1/2 ts Salt

Recipe By : The Miami Herald

Put the 2-1/2 c. flour in a large bowl and make a well in the center.
Place 1 stick of butter and 1/2 c. vegetable oil in the well and,
using a pastry blender, cut in the butter until the mixture resembles
coarse crumbs. Stir the lemon juice (or vinegar) into the ice water.
Sprinkle the water, 1 TBS. at a time, over a section of the flour.
Gently mix with a fork to moisten. Push the moistened section aside
and continue adding enough water to make a soft dough that just holds
together. The dough should not be wet or crumbly. Place the dough on
a lightly floured surface and knead briefly with the heel of your
hand. Form into a ball, flatten slightly, cover with plastic wrap and
refrigerate for several hours or overnight. (Dough can also be
frozen.)

When ready to make the Borekas, let the dough stand at room
temperature until workable before rolling. Preheat oven to 375°.

On lightly floured surface, roll out the dough and cut into 3" rounds
(or can make them larger), about 1/8" thick. Place a heaping tsp. of
the filling in the center of each round. Fold the dough in half over
the filling to form a half-moon and press the rounded edge with the
tines of a fork to seal. (They can be prepared to this point and
frozen. Do not defrost for baking, just increase the baking time by
about 10 minutes.) Place the Borekas on a baking sheet.

Beat 1 egg with 1 TBS. water. Brush the tops of the Borekas with the
egg wash. Sprinkle with sesame seeds.

Bake until golden brown, about 30 minutes. Serve warm. Makes 30 small
Borekas. Sephardic Spinach Filling:

Heat the 3 TBS. olive oil in a large skillet over medium heat. Add the
onion and saute until soft and translucent, 5-10 minutes. Either add
the spinach, 2 eggs, mashed potatoes, parsley and 1/2 tsp. salt to
the pan and cook them OR put everything in the food processor and
pulse it twice, without further cooking.

Posted to JEWISH-FOOD digest by SuperSecDD@aol.com on Oct 23, 1998,
converted by MM_Buster v2.0l.

MMMMM

-- Sean
... What word can you make shorter by adding two letters? Short.

--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Fri Apr 10 2026 04:02 pm

On our trip to
Israel, at one of the stops we bought a cook book. Some of the recipies have become favorites.

Proudly created by Gabi Shahar, Mar 1996

I may be wrong but I think she is the author of the cook book we bought in Israel.

Cool coincidence! I used to live in the same neighborhood as a Jewish
deli and everything i tried there was delicious, came in huge portions,
and could not be described as health food.

There's always Stouffer's...

As Ian Hoare (one of the echo regulars in the 90s), used to say,
"Bleurgh"! As Lucy van Pelt says, "Bleah"! I say "Yuck"!--get the idea we don't like Stouffer's? One time when we were visiting my parents, my brothers (both single) were there and at one point we were discussing Italian cooking. Both of my brothers started talking about ways to fancy
up Stouffer's lasagne. Steve and I just looked at each other with an "are they serious?/yes they are" look.

Thanks for that story, i got a real LOL out of that. :-)

A friend's son made a lasagna style dish using penne pasta and it tasted amazing. Sadly i did not get the recipe, but i got the idea: It's not actually necessary to use gigantic noodles.

Consensus
favorite was the seafood one which we'd never seen before or since.

That sounds authentic to me. I've seen plenty of Italian pasta recipes
that call for seafood. I don't recall eating a seafood lasagna, but
i'd be game to try one, especially if someone else made it for me.

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

Title: Tod Kratiem Prik Thai
Categories: Seafood, Shrimp, Thai
Yield: 2 Servings

2 1/2 tb Vegetable oil
1 tb Water
1 tb Coriander root
1 tb Garlic
1 tb Pepper; finely pound
8 lg Fresh shrimp;
- peeled & deveined

MMMMM----------------------SEASONING SAUCE---------------------------
1 tb Fish sauce
1 tb Oyster sauce
1 tb Sugar
1 tb Light soy sauce

Heat 1 tb oil in a skillet over medium heat. Add coriander root,
garlic, pepper, and shrimp stir-fry for 3 minutes. Add water and all
seasoning sauce, and stir-fry for 3 minutes. Serve warm

Recipe FROM:
<gopher://sdf.org/0/users/cmaltese/docs/Recipes/tod_kratiem.txt>

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Sean,

Working at the Jewish camp one summer gave me an appreciation for
their foods that I still enjoy.

I had a Jewish friend in high school whose mother would invite me over
to dinner occassionally and I loved everything she served...and I
never went away hungry.

You never do go away hungry but you do go away with an appreciation for
the foods of another culture. My dad was such a plain eater (and mom a
plain cook) that when I found authentic foods from another culture, I
really enjoyed the new taste experience. I remember going to one Italian restaurant in our area, ordered lasagne and it was nothing like what my
mom made. She admitted she didn't make anywhere near the real thing but
never attemted to until I gave her my MIL's recipe. Then I had to teach
her how to make it; I don't think she made it very often though--too
much work for her.



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


... Some are so educated they can bore you on almost any subject

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ben,

On our trip to
Israel, at one of the stops we bought a cook book. Some of the recipies have become favorites.

Proudly created by Gabi Shahar, Mar 1996

I may be wrong but I think she is the author of the cook book we bought in Israel.

Cool coincidence! I used to live in the same neighborhood as a Jewish deli and everything i tried there was delicious, came in huge
portions, and could not be described as health food.

Not always health food but a good bit is. One thing I never tried,
probably never will, is gefilte fish. The smell of it turned me off;
later on in Germany got served rollmops one night and the smell of them
gave me flashbacks. I left them on my plate. (G)

There's always Stouffer's...

As Ian Hoare (one of the echo regulars in the 90s), used to say,
"Bleurgh"! As Lucy van Pelt says, "Bleah"! I say "Yuck"!--get the idea we don't like Stouffer's? One time when we were visiting my parents, my brothers (both single) were there and at one point we were discussing Italian cooking. Both of my brothers started talking about ways to fancy
up Stouffer's lasagne. Steve and I just looked at each other with an "are they serious?/yes they are" look.

Thanks for that story, i got a real LOL out of that. :-)

Just goes to show that neither of my brothers were any sort of cooks.
They both really dug into the beef stew I made one night when we were
visiting; I know one brother had 3rds and the other one probably also
did.

A friend's son made a lasagna style dish using penne pasta and it
tasted amazing. Sadly i did not get the recipe, but i got the idea:
It's not actually necessary to use gigantic noodles.

I'll use penne or ziti pasta, a meat sauce (same basic sauce with ground
beef browned and added) plus the ricotta cheese mix I do for lasagne. It
does taste like lasagne without the fuss of layering. Just make the
sauce and cheese mix, cook the noodles, combine everything into one pan,
bake to equalise temperatures and eat.

Consensus
favorite was the seafood one which we'd never seen before or since.

That sounds authentic to me. I've seen plenty of Italian pasta
recipes that call for seafood. I don't recall eating a seafood
lasagna, but
i'd be game to try one, especially if someone else made it for me.

I may try it one of these days. We aren't doing the picnics any more
that the echo did for a number of years. I made lasagne for one,
eggplant parmisan for another one. The latter is another one that is a
lot of fuss and bother but the end result is so good!


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


... Computers run on smoke. They stop when it leaks out.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)