On 20 Jun 2005 at 14:47, martha wrote:
> I hope you can help me? I would like to know if you
> have any listing of how long certain foods ( left
> overs, meats, poltry, fish,sauses, sandwiches ) can
> remain in the refridgerator ?
> I hope you can help or direct me to a site I can use
> in the future.
> Thank you,
Food Shelf Life
There is a list of tables at the bottom of that page for different types of food.
This is just the meats table:
Meats Shelf Life
How to Determine Shelf Life
On 20 Jun 2005 at 10:19, Larry wrote:
> Dear Phaedrus,
> Can you find me a recipe for topopo salad?
> Thanks - Larry
Mexican Topopo Salad
Chicken or ham strips
Cheddar cheese strips
Black olives, sliced
Spicy Sour Cream Dressing:
1 c. sour cream
2 tbsp. lemon juice
2 tbsp. minced pimentos
1/4 tsp. salt
1/8 tsp. paprika
Dash garlic powder
2 drops Tabasco sauce
Mix ingredients well. Chill before serving. Topopo Salad
should be served individually topped with your favorite dressing or
Spicy Sour Cream Dressing. Line salad bowls with lettuce, use
bigger leaves for this. Shred lettuce and fill bowls 2/3 full. Add
strips of chicken, ham or both. Sprinkle meats with coarsely ground
black pepper. Take avocado strips and place around meats. Sprinkle
with diced tomatoes, black olives and cheese. Serve with Spicy Sour
Cream Dressing or your favorite dressing.
On 20 Jun 2005 at 10:01, Patricia wrote:
> Manitou Black cake.This cake is like a confection,the chocolate
> ingredients have to be cooked first and have the consistancy of
> pudding,then added to the dry ingredients.This is a very heavy and
> delicious recipe.Would love to have the specific recipe..Thank You
I believe that the chocolate itself is melted before it's added to the other ingredients.
See below for two recipes.
Manitou Black Cake
1/4 cup butter
1 cup sugar
1 Tbsp. pure vanilla extract
3 ounce unsweetened chocolate, melted and cooled
1-1/2 cups all-purpose flour(sifted)
2 teas baking powder
1 teas baking soda
1/2 teas salt
1-1/2 cups milk
Butter a 9-inch square cake pan, dust with cocoa.
Cream butter with sugar. Add eggs and beat well. Stir in vanilla next,
Sift flour, baking powder, baking soda and salt together. Beat this in,
a little at a time, alternating with milk.
Pour in pan. Bake at 375º for 50 minutes. Cool.
1/3 cup soft butter
1 egg white
1 Tbsp Sherry
2 cups confectioner's sugar
1 Tbsp grated orange rind
Put all ingredients in bowl of a mixer and beat until smooth. Spread on
You may sprinkle more orange rinds
Manitou Black Cake
Cooking chocolate 100 gm
Egg yolk 1
Milk 1/2 litre
Butter 50 gm
Sugar 150 gm
Vanilla 1 tsp
Soda bicarbonate 1/2 tsp
Baking powder 2 tsp
Flour 180 gm
Melt the chocolate over hot water and gradually add to the well
beaten yolk and (200 ml) milk mixture. Stir well. Add the sifted
dry ingredients alternatively with the remaining milk and vanilla.
The batter should be thin. Pour into a greased tin and bake in a
moderately hot oven for 45-60 minutes.
On 17 Jun 2005 at 1:16, Ruth wrote:
> Any ideas how the Beard Papas cream puffs have a "pie pastry quality
> within the choux pastry for their cream puffs?? Lots of sugar? Crisco
> vs butter?
Sorry, I've no idea, but take a look at these recipes:
Basic Choux Pastry
On 16 Jun 2005 at 19:05, Sharon wrote:
> Is anyone familiar with a fried dough recipe called
> "doughies"(pronounced dough-gies)? These fried gems were made very
> similar to a bread dough, left to rise once, rolled thin, cut into
> geometric shapes and fried in hot oil. They puffed up and became
> hollow inside. My mother's family was German and her grandmother made
> them often. They were split open and slathered with butter and salt.
> As kids, we used butter, jelly or 10x sugar. They were the best.
> Thanks Sharon
I can't find anything called "doughies", but there are several recipes for fried dough. See below for three.
6 1/2 c. flour, sifted
1/2 c. sugar
2 tsp. salt
2 tbsp. or pkgs. yeast
1/4 c. butter or margarine
2 c. warm water
In large mixing bowl, combine yeast, warm water, 2 cups flour,
sugar, salt, butter or margarine. Mix at medium speed with electric
mixer for 2 minutes. Add 1 1/2 cups flour and egg and mix at high
for 2 minutes. Add remaining flour (3 cups) and knead for 8-10
minutes. Let rise until double in bulk; let rise again. Roll into
pancakes and fry in oil. Serve warm with butter, honey or
Zepole (Fried Dough)
1 tsp. dry yeast
3/4 c. warm water
2 c. flour
1/2 tsp. salt
Sprinkle yeast into water. Let stand for a few minutes, then
stir until dissolved. Beat in egg, flour, and salt. When smooth,
cover and let stand in warm place until doubled in bulk. Beat down
and let rise again until doubled. Drop by teaspoon into 1 inch of
hot oil. When brown on one side, turn to other side. Drain on
paper. Sprinkle with sugar.
4 c. flour
1 tsp. salt
1 pkg. dry yeast
2 tbsp. oil
2 1/2 c. water
Mix flour, yeast, salt, oil, adding water gradually and kneading
to form a soft dough. Cover dough and put in a warm place for 1
hour to rise. Cut dough into pieces the size of a walnut and shape
in the form of a doughnut, if desired. Fry in hot, deep frying oil
until golden brown on both sides. Remove from oil and cover with
powdered or regular sugar. Serve hot.