Welcome to the echo! We could use some excitement such
as a new person now and again. What are your food
enthusuiasms and interests? I'm sort of on the see food
diet - I eat whatever I see (except for various
oddities such as caraway, dill, blue cheese and zucchini.

As better ways to heat water in a dorm room came about, the coils lost popularity. Even while I was in college the hot pots became more and
more "the standard"--but my folks figured the coil, since it still worked, was all I needed.

Kids nowadays have microwaves, but I started out with a hot pot and later a toaster oven. It was fun to see what you could make with those two

things in a

dorm without a kitchen, including my trademark bologna flambe!

Mmm. Did you burn the dorm down eventually?

My dorm had a kitchen. Sophomore year it was
in an area open normally only to faculty, but
if we needed to cook, we were sometimes
admitted. That's where I learned to make
chocolate souffle. Junior year I was moved to
a place that had a kitchen for student use.

After making hot pot hot dogs, you did need to wash the pot THOROUGHLY

before

making tea with it, I learned the hard way.

I find the taste of detergent more objectionable
than that of hot dogs, but then we used to wash
our dishes with Ivory soap.

TO: ALL
FROM: DAWN FLOWERS (PDNV56D)
SUBJECT: PUMPKIN PIE

Sensational Double Layer Pumpkin Pie

1 pkg. Cream cheese, softened
l cup + l Tbsp. cold half/half or milk
l Tbsp. sugar
l l/2 c. thawed Cool Whip
l Keebler Graham Cracker Pie Crust (6 oz.)
2 pkg. (4 serving size)
Vanilla/Instant pudding
l can (l6 oz) pumpkin
l teaspoon ground cinnamon
l/2 teaspoon ground ginger
l/4 teaspoon ground cloves

1). Mix cream cheese, l Tbsp. half/half and sugar with wire
whisk until smooth. Gently stir in whipped topping.
Spread on bottom of crust.

2). Pour l cup Half/Half into mixing bowl. Add pudding
mix. Beat with wire whisk until well blended, l to
2 minutes. Let stand 3 minutes.

3). Stir in pumpkin/spices; mix well. Spread over cream
cheese layer. Refrigerate at least 2 hrs.

Found this in a "Woman's Day magazine. I'm going to make
this for X-mas. Let me know if any of you try it.
PRODIGY(R) interactive personal service 12/10/92 5:11 PM
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MICHAEL LOO wrote to KURT WEISKE <=-

Welcome to the echo! We could use some excitement such
as a new person now and again. What are your food
enthusuiasms and interests? I'm sort of on the see food
diet - I eat whatever I see (except for various
oddities such as caraway, dill, blue cheese and zucchini.

I've got 2 kids, a 15 year old omnivore and a 9 year old picky eater, and
my wife's gone vegetarian. Finding a common ground is challenging.

I'm cooking more at home now, my latest interests are in simple, flavorful cooking. Jamie Oliver has a show where all of the recipes are 5 ingredients only, and I've liked Jules Clancy's recipes at http://thestonesoup.com -
most are 5 ingredients, there are veggie recipes, and they're delicious.

Salt-crusted burgers with caramelized onions and mashy peas was a winner.
I'm using DOSBOX and can't past the URL here, but it's googlable.

Tonight's dinner is a BBQ pork tenderloin, mashed potatoes with peas and
mint, and sauteed brussels sprouts w/bacon.

--kW




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On 01-24-19 16:47, Kurt Weiske <=-
spoke to Michael Loo about Re: 848 health was beef <=-

I've got 2 kids, a 15 year old omnivore and a 9 year old picky eater,
and my wife's gone vegetarian. Finding a common ground is challenging.

My 50 year old son has been a vegetarian for 32 years. He has
introduced us to the foods of a few cultures where vegetarian is
prevalent. You might look up Ethiopian, Afgan and Indian for
suggestions.

I'm cooking more at home now, my latest interests are in simple,
flavorful cooking. Jamie Oliver has a show where all of the recipes are
5 ingredients only, and I've liked Jules Clancy's recipes at

We used to have a member of the Cooking echo that liked to post such
recipes -- 5 ingredients only. His name was Randy Riggs.

http://thestonesoup.com - most are 5 ingredients, there are veggie recipes, and they're delicious.
Salt-crusted burgers with caramelized onions and mashy peas was a
winner. I'm using DOSBOX and can't past the URL here, but it's
googlable.

I am using A virtual XP window to run my Bluewave. When I want to put
a URL into a message, I save it to a text file and then open that text
file in my editor (QEDIT), cut and paste into the message. If I see a
URL I want to look at, I do the opposite -- save the message to a text
file and then open it outside of my virtual window using my text editor (Editpad lite). From there I can double click to go to the URL.

Tonight's dinner is a BBQ pork tenderloin, mashed potatoes with peas
and mint, and sauteed brussels sprouts w/bacon.

Not very vegetarian. What did your wife eat?

Do you like spicy foods? Here is one Ethiopian recipe from our files.
It uses lentils, which seem to be a staple in vegetarian diets. It also
uses a fairly good amount of hot peppers -- use your judgement on how
much to include if you (or she) is not a fire eater.

The injeera that is mentioned is an Ethiopian staple bread which you
probably will not be able to find, so just fake it with flour tortillas.

A lot of Ethiopian recipes call for one of several spice blends. We
have made them (bere-bere) but I picked a recipe that does not depend on
it, nor any of the others.


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

Title: Misr Allecha (Spiced Red Lentil Puree)
Categories: Ethiopian, Vegetarian
Yield: 1 servings

1 sm (1/3 cup) onion, chopped
2 Cloves garlic, finely
-chopped
1 tb Corn oil
1 c Red Egyptian lentils,
-covered water for 1
-hour, cooked for 1/2 hour,
-drained, and
-mashed
1/2 ts Ground turmeric
1/2 ts Salt
2 Hot green pepper, finely
Chopped
1 c Water

1. In a dry pan over moderate low heat, stir-fry the onion and garlic
for 2 minutes. Add the oil and stir-fry for 1 minute more.

2. Add the mashed lentils, turmeric, salt, and chili. Mix well. Add
the water and cook for 3 to 4 minutes longer to reduce to mixture to a
thick, red, well-spiced puree.

Serve warm Injeera (Ethiopian Pancakes, see recipe -- ETHIOPIA.018).
Makes 4 servings.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y.

From: David Pileggi Date: 19 Jun 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:42:07, 25 Jan 2019
___ Blue Wave/DOS v2.30

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Re: Re: 848 health was beef
By: Dale Shipp to Kurt Weiske on Fri Jan 25 2019 02:42 am

I am using A virtual XP window to run my Bluewave. When I want to put
a URL into a message, I save it to a text file and then open that text
file in my editor (QEDIT), cut and paste into the message. If I see a
URL I want to look at, I do the opposite -- save the message to a text
file and then open it outside of my virtual window using my text editor (Editpad lite). From there I can double click to go to the URL.

If DOSBOX had cut and paste, it'd be perfect. I may need to move from it to an XP VM, because QWK packets are getting big and the 16 bit DOS archivers are slooow.

Tonight's dinner is a BBQ pork tenderloin, mashed potatoes with peas
and mint, and sauteed brussels sprouts w/bacon.

Not very vegetarian. What did your wife eat?

I ended up switching haricots verts with blue cheese for the brussels sprouts, and made her a white bean chili veggie patty.

Do you like spicy foods? Here is one Ethiopian recipe from our files.
It uses lentils, which seem to be a staple in vegetarian diets. It also uses a fairly good amount of hot peppers -- use your judgement on how
much to include if you (or she) is not a fire eater.

Thanks - I bought a bag of dried lentils and dried garbanzo beans, been looking for recipes to use them in. The Garbanzos made a nice appetizer, just soaked them, dusted with salt and olive oil, and roasted for 15 minutes.

This echo is making me hungry. :)
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Quoting Kurt Weiske to Michael Loo on 01-24-19 16:55 <=-

I've got 2 kids, a 15 year old omnivore and a 9 year old picky eater,
and my wife's gone vegetarian. Finding a common ground is challenging.

At least an omnivore will find something to eat in whatever you fix.. ;)

I'm cooking more at home now, my latest interests are in simple,
flavorful cooking.

Do you share the cooking, or is it mostly your responsibility now...?

Tonight's dinner is a BBQ pork tenderloin, mashed potatoes with peas
and mint, and sauteed brussels sprouts w/bacon.

Sounds good.... I noted in a later message that you did have something
else to substitute out for your wife, but the menu made me wonder if
she's willing to consider pork (or at least bacon) a vegetable... (G)
That's somewhat of a standing joke in the echo... ;)

ttyl neb

... All you need is love. But a little chocolate now and then doesn't hurt

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NANCY BACKUS wrote to KURT WEISKE <=-

I'm cooking more at home now, my latest interests are in simple,
flavorful cooking.

Do you share the cooking, or is it mostly your responsibility now...?

My son likes to cook and has some skills. I've sent him to a couple of
culinary camps at our local JC during the summers, and we've taken a sushi
and a pasta making class at a local cooking store.

My daughter wants to help, but she's mostly a stirrer and setting the table person now.

Sounds good.... I noted in a later message that you did have something else to substitute out for your wife, but the menu made me wonder if
she's willing to consider pork (or at least bacon) a vegetable... (G) That's somewhat of a standing joke in the echo... ;)

"What do you mean you don't eat MEAT? That's OK, I make Lamb..."




... Have you ever seen anything like this place?
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Quoting Kurt Weiske to Nancy Backus on 01-31-19 09:54 <=-

I'm cooking more at home now, my latest interests are in simple,
flavorful cooking.

Do you share the cooking, or is it mostly your responsibility now...?

My son likes to cook and has some skills. I've sent him to a couple of culinary camps at our local JC during the summers, and we've taken a
sushi and a pasta making class at a local cooking store.

My daughter wants to help, but she's mostly a stirrer and setting the table person now.

How old are they....? Sounds like your son might be into more
complicated cooking then...? It's a useful skill to have... :)

Sounds good.... I noted in a later message that you did have something
else to substitute out for your wife, but the menu made me wonder if
she's willing to consider pork (or at least bacon) a vegetable... (G)
That's somewhat of a standing joke in the echo... ;)

"What do you mean you don't eat MEAT? That's OK, I make Lamb..."

Hard to get the concept across, sometimes, isn't it... ;) I have a
friend that is a vegetarian by choice because she got so she couldn't
stand the taste of any meat or poultry... When we go out for lunch, we
have to go to places that understand the concept... :)

ttyl neb

... Two people can't stir what's in a saucepan at the same time.

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Hello, Nancy!

Replying to a message of Nancy Backus to Sean Dennis:

This also didn't make it out.... nor did the next one to MLoo, or the
one to All following.... however, I do think I saw the one to Carol
Shenk somewhere else... and that one was entered directly onto the
bbs and not from Multimail through the door....

It's late responding but I had some damage to my message bases so I rebuilt all
of them by hand...let's see if this goes out.

Bacon -is- the perfect vegetable. It goes with everything!

But of course.... :)

It's good with a hot fudge sundae. Freshly-cooked is great.

Now my love of SPAM, on the other hand, could make me the (pork
shoulder) butt of the echo...

Depending on how you cook it up, probably.... :)

I generally slice it medium-thick and fry it in a cast iron pan. If it's breakfast, I serve it with scrambled eggs. If it's dinner, I will toast some white bread, put a slice of cheese on the SPAM, and have SPAM sandwiches.

This is a shame: I have but two SPAM recipes in my database. This one is from UDD but I will have to rectify this terrible situation.

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

Title: Cantonese Sweet & Sour Spam
Categories: Oriental, Pork, Vegetables
Yield: 4 Servings

1 tb Cooking oil
1 lg Carrot sliced diagonally
6 Green onions; sliced 1/4"
1 cl Garlic; minced
1 sm Cucumber; in chunks
2/3 c Water
1 tb Cornstarch
3 tb (ea) sugar and ketchup
1 ts Soy sauce
Vinegar
12 oz Spam; cubed 1/2"
8 oz Bamboo shoots; drained

In large skillet, cook oil over medium heat. Add carrot, green onion,
garlic and cucumber; cook, stirring occasionally until crisp tender
(4 to 5 minutes). Add remaining ingredients except Spam and bamboo
shoots. Cook, stirring, until sauce is thickened. Add Spam and bamboo
shoots. Cook until heated through.

If desired, serve over rice.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

Later,
Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console (1:18/200)

Sean Dennis wrote to Nancy Backus <=-

Bacon -is- the perfect vegetable. It goes with everything!

But of course.... :)

It's good with a hot fudge sundae. Freshly-cooked is great.

Now my love of SPAM, on the other hand, could make me the (pork
shoulder) butt of the echo...

Depending on how you cook it up, probably.... :)

I generally slice it medium-thick and fry it in a cast iron pan. If
it's breakfast, I serve it with scrambled eggs. If it's dinner, I will toast some white bread, put a slice of cheese on the SPAM, and have
SPAM sandwiches.

This is a shame: I have but two SPAM recipes in my database. This one
is from UDD but I will have to rectify this terrible situation.

Watch your e-mail I am sending you a zip.file of my SPAM recipes. SPAM
e-mail you will want to receive.

You weren't on the echo when Maple Jim Bodle was active. Jim loved SPAM,
squid and Maple Syrup. He fell off his twig in August 2013 - I think
from complications of myasthenia gravis - but had not been active in
Fido for some time. Many of the recipes in my SPAM archive are his.

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

Title: Bodle's Spam - Chilli Cheeseburger
Categories: Cheese, Chilies, Vegetables, Pork
Yield: 4 Servings

12 oz Can Spam; in 1/4" slices
15 oz Can Hormel Chilli w/o beans
1 sm Onion; chopped
2 cl Garlic; minced
2 Jalapenos; chopped
2 tb Olive oil
6 sl Sharp cheddar cheese
6 Onion, kaiser or hard rolls

Heat olive oil in a skillet. Brown Spam slices on both
sides over medium heat. Remove Spam to paper towels to
drain. Add peppers, onions and garlic to skillet. Saute
until tender. Drain any remaining oil from skillet; add
chilli. Heat through, mixing chili with onions, peppers
and garlic.

Place a slice of Spam on roll bottom, top with a spoonful
of chilli and a slice of cheese. Put roll top on;
microwave on high until cheese is melted, about one
minute.

SOURCE: Jim Bodle

From: Jim Bodle - 07 Jan 98

Uncle Dirty Dave's Archives

MMMMM


... Take it with a grain of salt, plus a slice of lemon & a tequila shot
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Quoting Sean Dennis to Nancy Backus on 02-09-19 15:06 <=-

This also didn't make it out.... nor did the next one to MLoo, or the
one to All following.... however, I do think I saw the one to Carol
Shenk somewhere else... and that one was entered directly onto the
bbs and not from Multimail through the door....

It's late responding but I had some damage to my message bases so I rebuilt all of them by hand...let's see if this goes out.

It did go out.... and I note it didn't go through Multimail or the
door.... :)

Now my love of SPAM, on the other hand, could make me the (pork
shoulder) butt of the echo...

Depending on how you cook it up, probably.... :)

I generally slice it medium-thick and fry it in a cast iron pan. If
it's breakfast, I serve it with scrambled eggs. If it's dinner, I will toast some white bread, put a slice of cheese on the SPAM, and have
SPAM sandwiches.

Simple meals... :)

This is a shame: I have but two SPAM recipes in my database. This one
is from UDD but I will have to rectify this terrible situation.

I saw that UDD and Jim were sending bounteous supplies your way.... :)

ttyl neb

... I have a firm grip on reality. Now I can strangle it!

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NANCY BACKUS wrote to SEAN DENNIS <=-

It did go out.... and I note it didn't go through Multimail or the door.... :)

If I have time, I prefer working with mail directly on the BBS.
However, I am considering setting up GoldEd as my QWK message reader
(it's not well-known that GoldEd can handle those duties).

Simple meals... :)

I tend to like simple meals because most of the time I am too hungry to
go through too much to make a meal.

I saw that UDD and Jim were sending bounteous supplies your way.... :)

That's the kind of spam I like receiving from people...

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

Title: Georgia Smothered Chicken
Categories: Poultry
Yield: 4 servings

1 md Fryer, cut in pieces
1 x Salt\pepper to taste
4 tb Margarine
4 tb Flour
1 x Juice of 1/2 lemon
2 tb Worcestershire sauce
1 1/2 c Water

Season chicken with salt and pepper. Let stand 1 hour. Place
chicken in a 9 by 13 inch Pyrex dish. Dot with margarine. Sprinkle
with flour. Bake at 500 degrees until brown. Reduce heat to 350
degrees. Add lemon juice, worcestershire sauce and water. Cover
tightly with foil. Continue baking 1 to 1 1/2 hours, basting
occasionally. Gravy may be thickened if desired.

MMMMM

Later,
Sean

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Quoting Sean Dennis to Nancy Backus on 02-14-19 18:35 <=-

Simple meals... :)

I tend to like simple meals because most of the time I am too hungry
to go through too much to make a meal.

I tend to cook simply, also... and also to take advantage of the ready
to cook and ready to eat foods from Wegmans.... good food, a bit fancier
than I'd have time or energy for, and most of it just bake in the
oven... :)

I saw that UDD and Jim were sending bounteous supplies your way.... :)

That's the kind of spam I like receiving from people...

A different sort of spam... (G)

ttyl neb

... An unbreakable toy is useful for breaking other toys.

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