Quoting Michael Loo to Ruth Haffly <=-

Log Cabin syrup, which may be part of why I don't care for
pancakes.

A different topping might make them more palatable. Real maple syrup
is of course better than fake but consider honey or jam. I
particularly like raspberry jam on my pancakes.



Cheers

Jim


... Make your pancakes more "metal" by calling maple syrup "tree blood."

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Re: pancakes
By: JIM WELLER to MICHAEL LOO on Sun Jul 01 2018 12:11 am

Log Cabin syrup, which may be part of why I don't care for
pancakes.

A different topping might make them more palatable. Real maple syrup
is of course better than fake but consider honey or jam. I
particularly like raspberry jam on my pancakes.

Try this one on if you can!

Mince up sweet watermelon pickles and use the syrup to for a topping. Works well with butter melted on top then the minced sweet watermelon rind pickles (Pickles only technically, no vinegar used).

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

Quoting Carol Shenkenberger to Jim Weller <=-

Mince up sweet watermelon pickles and use the syrup to for a topping. Works well with butter melted on top then the minced sweet watermelon
rind pickles (Pickles only technically, no vinegar used).

I've made watermelon rind pickles but always with vinegar as well
as sugar and spices. How do you make them without vinegar? Salt
fermenting like kraut?



Cheers

Jim


... Stupid question: Are Egyptians extinct now?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

JIM WELLER wrote to CAROL SHENKENBERGER <=-

Mince up sweet watermelon pickles and use the syrup to for a topping. Works well with butter melted on top then the minced sweet watermelon
rind pickles (Pickles only technically, no vinegar used).

I've made watermelon rind pickles but always with vinegar as well
as sugar and spices. How do you make them without vinegar? Salt
fermenting like kraut?

I suspect xxCarol may have had watermelon rind preserves - which are
similar but without vinegar. Many people confuse the two. I am posting
the recipe I think my grandmother used for the pickles. I've not seen
her copy (and it's *much* too late now) but she always said it was an
old Pennsylvania Dutch recipe - and my mental taster/memory says this
one is close.

The preserves use lemon juice for the acid - sugar and acid being good "picklers". I'm posting a "Cajun" recipe for preserves for your ease in comparison.

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

Title: Watermelon Rind Pickle
Categories: Fruits, Preserving, Citrus
Yield: 1 Batch

7 lb Watermelon rind; peeled
2 1/2 qt Water
1/3 c Salt
6 1/2 c Brown sugar
2 c Vinegar
1 c Water
1 tb Whole cloves
2 Cinnamon sticks
2 Lemons

Pare off the outer green from watermelon rind and cut in
1" squares.

Put rind in large bowl and pour over them the salt and
water mixed (brine). Let soak for three days. Drain and
let stand in fresh water for one hour.

Make a syrup of sugar, vinegar, water and spices. Cut
the lemon (rind and all) paper thin. Put melon rind and
lemon into hot syrup and boil until watermelon is clear.
Seal in jars. *

From South Union, Ky. In "The Shaker Cook Book: Not by
Bread Alone" by Caroline B. Piercy. New York: Crown
Publishers, Inc., 1953.

Typed for you by Cathy Harned.

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

* My grandmother used the hot water canning method in
her Mary Dunbar canning rig. My Grandfather and I ate a
lot of these. - UDD

Uncle Dirty Dave's Archives

MMMMM

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

Title: Watermelon Rind Preserves
Categories: Fruits, Preserving, Citrus, Herbs
Yield: 6 pints

1 1/2 qt Prepared watermelon rind
4 tb Salt
2 qt Cold water
1 Thin sliced lemon
1 tb Ground ginger
4 c Sugar
1/4 c Lemon juice
7 c Water

TO PREPARE WATERMELON RIND: Trim green skin and pink
flesh from thick watermelon rind; cut into 1" pieces.
Dissolve salt in 2 quarts water and pour over rind; let
stand 5 to 6 hours.

Drain, rinse, and drain again. Cover with cold water and
let stand 30 minutes. Drain. Sprinkle ginger over rind;
cover with water and cook on the stovetop until tender
when pierced with a fork. Drain.

TO MAKE PRESERVES: Sterilize canning jars. Combine
sugar, lemon juice, and the seven cups water. Boil 5
minutes; add rind and boil gently for 30 minutes.

Add sliced lemon and cook until the melon rind is clear.

Pack hot preserves into hot jars, leaving 1/4" head
space. Wipe jar rims and adjust lids. Process by
sterilizing the jars for five minutes in a boiling water
bath.

RECIPE FROM: http://www.realcajunrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "All these doughnuts and not a cop in sight." -- Plucky Duck

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Ruth Haffly to Michael Loo <=-

I've given up on waffles and pancakes--too tempting to drench
them in high sugar toppings (maple syrup, chocolate, etc) that
are not good for me.

Have you considered sugarfree savory pancakes and waffles, loaded
with bacon bits or diced ham, cottage cheese or grated hard
cheeses, leftover mashed potatoes or grated raw potatoes, garlic
powder, minced fresh herbs, onions and/or chile peppers. They are
tasty and won't tempt you to add sweet toppings. They make nice
sides for lunch and supper too.

And rolled up crepes stuffed with a creamy seafood mixture.

Or this ...

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

Title: Chilhowee Bluff Smoked Salmon Crepes
Categories: Pancakes, Smoked, Salmon
Yield: 3 Servings

6 8-inch savory herb crepes
1/2 c Horseradish dill sauce
12 oz Smoked salmon, thinly sliced
1/4 c Red onion, very small dice
3 tb Capers, drained
2 c Baby spinach
3 tb Vinaigrette
CREPE BATTER:
1 Egg
1/2 c Milk
3 tb Water
1/2 c All-purpose flour
pn Salt
1 tb Butter, melted
1 tb Mixed herbs (parsley, basil,
Dill, chive, and/or thyme)
Clarified butter

Crepes: Blend egg, milk, water, and 1 Tablespoon melted butter,
then add flour, salt, and herbs; whisk until lump-free. Cover and
rest the batter in the refrigerator at least 2 hours or overnight.
For best results, batter should be used within 24 hours.

Using crepe pan or Teflon-coated saute pan, drizzle clarified
butter in hot pan, using only enough to cover the bottom -- too
much butter will make the crepes oily and hard. Pour in a small
amount of crepe batter, tilting the pan as you pour to cover the
bottom of the pan, but keeping the crepe very thin. Cook first
side until dry on the edges and still white or only slightly
golden brown in color, about 2 to 3 minutes. Very carefully turn
the crepe, using a knife blade or rubber spatula to lift the
corner; gently shake the crepe loose from the pan, then pick up
the edge with your fingers and quickly turn it over without
tearing it. Cook for an additional 1 to 2 minutes until the center
is done. Remove to cool on parchment paper. As the crepes cool,
stack with two sheets of parchment between each crepe. Crepes may
be refrigerated, tightly wrapped, for up to 1 week, or frozen up
to 1 month. (Makes 8 to 10 crepes. )

Pattern half of the horseradish dill sauce on a 10- to 12-inch
plate (works best if sauce is in squeeze bottle). Toss baby
spinach very lightly in the vinaigrette. Place spinach in a circle
in the center of the plate. Lightly coat crepe with horseradish
dill sauce. Lay slices of salmon over crepe, covering as much as
possible (takes 2 to 2.5 ounces per crepe or 2 to 4 slices). Roll
crepe jelly-roll style.

For appetizer, slice each rolled crepe into 5 or 6 pinwheels and
place each piece, cut side up, in the center of the spinach. Use 1
crepe per dish or serving. For entree, place 1 whole rolled crepe
on the spinach in the center of the plate, then lay a second crepe
at a 45-degree angle to the first, propping one end of the second
crepe on the first crepe (2 crepes per serving.)

Drizzle the crepes (both rolled and whole) with additional
horseradish dill sauce. Sprinkle liberally with red onion and
capers. Garnish with fresh chives, either whole blades or chopped.

Serves: 6 as an appetizer, 3 as a brunch entree

Chilhowee Bluff, A Great Smoky Mountains Inn Sevierville, Tennessee

From: Josefina Anita Brown-King

MMMMM


Cheers

Jim


... The person who said, "Nothing is impossible" never tried BBQ pancakes

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Jim,

I've given up on waffles and pancakes--too tempting to drench
them in high sugar toppings (maple syrup, chocolate, etc) that
are not good for me.

Have you considered sugarfree savory pancakes and waffles, loaded

Briefly considered, but not pursued as such.

with bacon bits or diced ham, cottage cheese or grated hard
cheeses, leftover mashed potatoes or grated raw potatoes, garlic
powder, minced fresh herbs, onions and/or chile peppers. They are
tasty and won't tempt you to add sweet toppings. They make nice
sides for lunch and supper too.

Those sound more like crepe fillings. (G)

And rolled up crepes stuffed with a creamy seafood mixture.

I have had crepes, but not with seafood. Usually our choice of fillings
is jam/preserves or cheese, occaisionally a Nutella type product. The
latter two are fillings we would get for crepes at a little stand in the Frankfurt Sud Banhof--much larger crepes than I'd want to have as a
snack now however. Guess I'll have to play around with a light creamy
seafood mix for stuffing into a crepe now. (G)


---
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)

Quoting Ruth Haffly to Jim Weller <=-

sugarfree savory pancakes
with bacon bits or diced ham, cottage cheese or grated hard
cheeses, leftover mashed potatoes or grated raw potatoes, garlic
powder, minced fresh herbs, onions and/or chile peppers.

Those sound more like crepe fillings. (G)

They could certainly be fillings inside a cooked, rolled up crepe
but I add these things to the raw pancake batter and then make
large, thick pancakes.

Guess I'll have to play around with a light creamy seafood mix
for stuffing into a crepe now. (G)

That was a lunch house special at one of Yellowknife's higher end
steakhouses for decades. I don't have her recipe but she made a rich
thick white sauce with cream, a blend of cheeses and a mixture of
chopped crab, scallops, shrimp and some kind of white fish, probably
cod, haddock or pollock.

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

Title: Crabmeat and Mushrooms Crepes
Categories: Pancakes, Crab, Condiments, Dairy
Yield: 8 Servings

2 tb Butter or margarine
1 1/3 c Sliced fresh mushrooms
1 c Chopped green onions
1 ts Dried thyme
1 tb All-purpose flour
1/2 c Milk
1/2 c Light cream
1 lb Fresh lump crabmeat, drained
2 tb Chopped fresh parsley
2 ts Lemon juice
1/4 ts Salt
1/4 ts Dry mustard
1/8 ts Ground red pepper
16 Crepes
Vegetable cooking spray
Fresh parsley sprigs, minced

To a large nonstick skillet, add the butter. Place over medium
high heat until it melts. Add mushrooms, green onions, and 1
teaspoon thyme; saute 2 to 3 minutes until vegetables are tender.
Reduce heat to low; stir in flour. Cook 1 minute, stirring
constantly. Gradually add milk and cream. Cook over medium heat,
stirring constantly, until thickened and bubbly. Remove from heat;
stir in crabmeat and next 5 ingredients.

Spoon 3 tablespoons crabmeat mixture down center of each crepe;
roll up crepes, and place seam side down in two 13 x 9 x 2 inch
baking dishes coated with cooking spray. Cover and bake at 350 F
for 15 to 18 minutes or until thoroughly heated. Remove the covers
and broil crepes 5 inches from heat with the oven door partially
opened about 1 minute until golden.

To serve, place 2 crepes on each serving plate and garnish with
sprinkled parsley.

MMMMM



Cheers

Jim


... Make your pancakes more "metal" by calling maple syrup "tree blood."

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Jim,

sugarfree savory pancakes
with bacon bits or diced ham, cottage cheese or grated hard
cheeses, leftover mashed potatoes or grated raw potatoes, garlic
powder, minced fresh herbs, onions and/or chile peppers.

Those sound more like crepe fillings. (G)

They could certainly be fillings inside a cooked, rolled up crepe
but I add these things to the raw pancake batter and then make
large, thick pancakes.

Served with gravy? BTW, I'd never heard of having that
combination--until Steve and I got married. If we have left over gravy
around from something or other (but not sauerbraten), he will sometimes
mix up some pancakes to go with it. My view? It's his stomach, not mine.
(G)

Guess I'll have to play around with a light creamy seafood mix
for stuffing into a crepe now. (G)

That was a lunch house special at one of Yellowknife's higher end steakhouses for decades. I don't have her recipe but she made a rich
thick white sauce with cream, a blend of cheeses and a mixture of
chopped crab, scallops, shrimp and some kind of white fish, probably
cod, haddock or pollock.

Sounds decadently delicious.

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


... Our necessities are few but our wants are endless...

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

Quoting Ruth Haffly to Jim Weller <=-

savory pancakes
with bacon bits or diced ham, cottage cheese or grated hard
cheeses, leftover mashed potatoes or grated raw potatoes, garlic
powder, minced fresh herbs, onions and/or chile peppers.

I add these things to the raw pancake batter and then make
large, thick pancakes.

Served with gravy?

Nope. With melted butter, perhaps garlic butter, or maybe a soft
spreadable cheese.

Steve / left over gravy /pancakes to go with it. My view? It's
his stomach

Mine too! [g]

I do like gravy on toast though. Especially if there's a little
leftover chopped meat, fried onions or mushrooms in the gravy.
But the texture and taste of toast is different than pancakes.

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

Title: Peggy M's Seafood Crepes
Categories: Pancakes, Shrimp, Scallops, Cheese, Dairy
Yield: 6 Servings

1 Recipe savory crepes
FILLING:
1 lb Shrimp, peeled, deveined,
Halved if large
1 lb Bay scallops
3 oz Cream cheese, softened
3/4 c Sour cream
1/2 ts Old Bay Seasoning
1/2 ts Onion powder
1/2 ts Salt & Pepper
1 ts Minced onion
2 tb Butter
MUSHROOM SAUCE:
8 oz Sliced fresh mushrooms
1/2 c Fresh chopped onion
2 tb Butter
2 tb Flour
1 c Whipping cream
1/2 c Sour cream
Salt and Pepper

(1/4 c white wine - replace Part of whipping cream, optional)

Melt butter in large skillet. Brown onion, add shrimp and scallops
and stir fry just until shrimp turn pink and scallops become creamy.
Remove to bowl and keep warm.

To remaining butter and juices in skillet, stir in remaining
ingredients and whisk until warmed through and slightly thickened.
Return seafood to sour cream mixture and toss to coat. Remove from
heat and keep warm while preparing crepes.

When crepes are ready, measure out filling and roll up. Place in
casserole dish and keep warm while preparing the sauce.

Mushroom Sauce for Seafood Crepes: Melt butter in skillet. Add
onion and saute until softened. Add mushrooms and stir and cook
for three to four minutes, or until mushrooms release their
liquid. Stir in the remaining sauce ingredients and heat through.
Do not allow to boil.

Pour over crepes in casserole dish and bake in preheated 350F oven
for 20-30 minutes, or until thoroughly heated through.

Makes approximately 6 to 8 crepes, depending upon size of crepes.

Source: Peggy L. Makolondra

MMMMM

Cheers

Jim


... Jimmy Dean's Flapsticks: "Sausage and Pancakes on a Stick!"

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Jim,

savory pancakes
with bacon bits or diced ham, cottage cheese or grated hard
cheeses, leftover mashed potatoes or grated raw potatoes, garlic
powder, minced fresh herbs, onions and/or chile peppers.

I add these things to the raw pancake batter and then make
large, thick pancakes.

Served with gravy?

Nope. With melted butter, perhaps garlic butter, or maybe a soft spreadable cheese.

OK, sounds good to me.

Steve / left over gravy /pancakes to go with it. My view? It's
his stomach

Mine too! [g]

IOW, we each put in what we like. (G)

I do like gravy on toast though. Especially if there's a little
leftover chopped meat, fried onions or mushrooms in the gravy.
But the texture and taste of toast is different than pancakes.

True, if the gravy has meat in it, I'll put it over toast, biscuit, rice
or other breadstuff but not pancakes or waffles. Toast is usually my
home made whole wheat bread or Steve's sourdough or other whole wheat
bread. That gives more "ooph" to the meal. (G)

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


... Our necessities are few but our wants are endless...

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