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Melba's Jammin said:

[snip]

Gold Mine Apricot Nut Bread
[snip]
2 Tbsp. wheat germ
[snip]
NOTES : Taste Section of Minneapolis Star newspaper printed this on
12/26/73 -- I received honorable mention in their recipe contest!
(Recipe contains no eggs or shortening. This is not a mistake.)

This looks like something I want to try. What does the wheat germ do?
If I omit it, how will it change the result? -aem

Michael 'Dog3' Lonergan said:

"Tee" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...
:
:
: Sorry Tee. I was rude but then that's jest me <- Barb has said it
: much better than I can. AND she posted a recipe. Anyway, welcome to
: you. I can't wait to hear more about your pressure cooking.
:
: Michael

<scrambling back through posts> I musta missed the "rude" part, but
then again, I'm not easily offended so it probably went right over my
head! LOL

Thank you for the warm welcome, Michael!

Tee 🙂

Well when I think of myself being rude it's usually in something I didn't
say 😉

Ob Food:

Omelettes this morning with bacon, cheddar and dried chives
(reconstituted). When I beat the eggs I'll put in a bit of water. Maybe a
tablespoon. I don't recall where I got this tip. Does anyone add milk to
their eggs? I guess adding milk would make them French omelettes.

Michael

Can I ask you something? I bought some freeze dried chives but I'm not
sure how to use them. How do I reconstitute them?

I thought you weren't supposed to put milk in omelettes, you put milk in
scrambled eggs, but I suppose it's a matter of taste.

Christine

Tee said:

In looking around for "Pressure Cooker Recipes" I was directed to this
group. I've read through here and have found many reasons to laugh! (that
didn't come out right..) Let me rephrase that. Ya'll look like a lot of
fun!

It can be a fun place, especially with judicious use of a killfile.
;-)

Quoted message said:

My name is Tina and I live in Western Kentucky (please don't hold that
against me!) and I love to cook!

Welcome! My ex-wife is from Kentucky, and I thought the place was
beautiful.

Quoted message said:

I got a pressure cooker from my dad for Christmas, just now got the nerve to
use it. I made a pork tenderloin with potatoes, carrots and onions. It
*smells* heavenly. However, I was afraid I'd "screw it up" so I made it a
bit early in case I had to throw something else together real quick, and it
was done at 4:30! :-D But I'm keeping it warm and hopefully, by the time I
get this posted and the table set, it will be the 'right time to eat'!

How did it turn out?

Quoted message said:

So, since I "feel like a pro" now, HA! does anyone here have any good
pressure cooker recipes and/or tips?

Any book by Lorna Sass. The website http://www.missvickie.com .

I mostly cook beans and wheatberries in mine (I don't cook much meat),
so if you have questions about those, I'm happy to help if I can.

serene

Tee said:

I made a pork tenderloin, potatoes, carrots and onions for my first meal
using the pressure cooker. 27 minutes and it was DONE! Amazing! The meat
was fork tender and the potatoes had the best flavor and enough gravy to
smother everything.

Yay!

serene

Tee said:

The main problem for me was in the sound.. it said "bring to full
pressure".. okay, I stood there.. well... way back away from actually...
listening trying to figure out what the heck "full pressure" would sound
like,

You should read your manual to see what it says, but mine sounds like
a steady, but not fierce, hissing sound. I have figured out which
setting my stove needs to be on to keep it there. (Also, a little
doo-hickey on the top pops up for me when it's at pressure, but full
pressure means that sound.)

serene

In article <[email hidden]>,

Tee said:

"Caramel Apple Salad Recipe"
Makes 12 servings

Ingredients:

20 Ounce can of crushed pineapple in its own juice
1.5 Ounce size fat-free sugar free
instant Butterscotch Pudding mix (6 serving size)
3 Large Granny Smith Apples (chopped)
8 Ounces Fat Free/Low Calorie Whipped Topping
2 Tbs. chopped pecans (optional)

Instructions:

Combine pineapple (with juice) and sugar free butterscotch pudding
mix. Add chopped apples to the pineapple and pudding mix. Fold in
whipped topping. Sprinkle each serving with chopped pecans.

Sounds like something right out of Taste of Home. Is it terribly sweet?
My teeth hurt just reading the recipe. Have you ever made it with real
whipped cream? I wonder if the acid in the pineapple would curdle the
cream.
--
http://www.jamlady.eboard.com, updated 2-10-2006, How Much is Enough?

On Sat 11 Feb 2006 08:05:01p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

Quoted message said:

In article <[email hidden]>,

Tee said:

"Caramel Apple Salad Recipe"
Makes 12 servings

Ingredients:

20 Ounce can of crushed pineapple in its own juice
1.5 Ounce size fat-free sugar free
instant Butterscotch Pudding mix (6 serving size)
3 Large Granny Smith Apples (chopped)
8 Ounces Fat Free/Low Calorie Whipped Topping
2 Tbs. chopped pecans (optional)

Instructions:

Combine pineapple (with juice) and sugar free butterscotch pudding
mix. Add chopped apples to the pineapple and pudding mix. Fold in
whipped topping. Sprinkle each serving with chopped pecans.

Sounds like something right out of Taste of Home. Is it terribly sweet?
My teeth hurt just reading the recipe.

There's no additional sugar or sweetening, only that contained in the
pudding mix and the whipped topping, and the pineapple is in its own juice,
not heavy syrup.I don't picture it being overly sweet, but that's just me.

Have you ever made it with real

Quoted message said:

whipped cream? I wonder if the acid in the pineapple would curdle the
cream.

I don't think it would curdle. I make a pineapple custard pie using a
mixture of milk and cream and it never curdles.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Jude" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Omelettes this morning with bacon, cheddar and dried chives
(reconstituted). When I beat the eggs I'll put in a bit of water.
Maybe a tablespoon. I don't recall where I got this tip. Does
anyone add milk to their eggs? I guess adding milk would make them
French omelettes.

My mom taught me to add milk when you were making scrambled eggs if
you wanted them to be more solid/dense, and to add water to omelettes
to make them fluffier. That's how I do it, old wives take or not.

This is good Jude. I always add water. Just a bit. I can't recall where
the technique came from. The omelettes alwas come out nice.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

"aem" <[email hidden]> hitched up their panties and posted
news:[email hidden]:

Quoted message said:

Michael 'Dog3' Lonergan said:

Omelettes this morning with bacon, cheddar and dried chives
(reconstituted). When I beat the eggs I'll put in a bit of water.
Maybe a tablespoon. I don't recall where I got this tip. Does
anyone add milk to their eggs? I guess adding milk would make them
French omelettes.

No, I don't think there's anything particularly French about adding
milk to omelets. The main distinction I make is between omelets and
scrambled eggs. For me, an omelet is done in a hot pan and the eggs
are beaten well. Butter goes in the hot pan and the eggs are added at
just the point _after_ it bubbles and the foam begins to subside.
Then the eggs go in and are cooked quickly. Filling is added when
it's about 2/3 done, then folded, flipped, served. Must be removed
from the pan before fully cooked or it will end up dry.

Scrambled eggs, on the other hand, are done over a low heat. Eggs
just mixed, not so blended as for an omelet. Poured in pan and cooked
with frequent slow stirring to pile up large, soft curds. Again,
removed from the pan before fully done.

Occasionally I will put a little water into an omelet; rarely I will
put a little milk in scrambled eggs. -aem

I do mine about the same as you do. I seldom, if ever, add milk. I don't
know why the question came up.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

Old Mother Ashby <[email hidden]> hitched up their panties and
posted
news:[email hidden]:

Quoted message said:

Can I ask you something? I bought some freeze dried chives but I'm not
sure how to use them. How do I reconstitute them?

I thought you weren't supposed to put milk in omelettes, you put milk
in scrambled eggs, but I suppose it's a matter of taste.

Christine

I usually just simmer them in water or broth for a bit. I usually simmer
mine in the broth I am cooking in but that is not a given.

Michael

--
“It requires a certain kind of mind to see beauty in a hamburger bun.”
_Ray Kroc, creator of the McDonald's franchise

In article <[email hidden]>,

aem said:

Melba's Jammin said:

[snip]

Gold Mine Apricot Nut Bread
[snip]
2 Tbsp. wheat germ
[snip]
NOTES : Taste Section of Minneapolis Star newspaper printed this on
12/26/73 -- I received honorable mention in their recipe contest!
(Recipe contains no eggs or shortening. This is not a mistake.)

This looks like something I want to try. What does the wheat germ do?
If I omit it, how will it change the result? -aem

I think you can leave it out. Mind, I haven't made this in probably 15
years and when I did it up for the recipe contest, I was adapting a
recipe I had. I *think* the original recipe had neither the nuts nor
the wheat germ nor the apricots. Those were my changes. I should
re-write it, too, to say "1 cup dried apricots - chopped, then soaked."
Soak for how long? Pour some boiling water over them and let 'em sit
for half an hour. It's not a fine crumb, as I recall.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

Michael 'Dog3' Lonergan said:

Old Mother Ashby <[email hidden]> hitched up their panties and
posted
news:[email hidden]:

Quoted message said:

Can I ask you something? I bought some freeze dried chives but I'm not
sure how to use them. How do I reconstitute them?

I thought you weren't supposed to put milk in omelettes, you put milk
in scrambled eggs, but I suppose it's a matter of taste.

Christine

I usually just simmer them in water or broth for a bit. I usually simmer
mine in the broth I am cooking in but that is not a given.

Michael

Thanks for that. I tried adding them direct to a frittata and they
weren't a patch on the fresh.

Fortunately Derrick finally went to the nursery yesterday and bought
chives, parsley, basil (even though it's getting a bit late) and a thyme
plant so large it's more of a bush. So long as we don't get stinking
heat for the next week or so we should be right for the forseeable
future. We have two rosemary bushes that just grow and grow, and a bay
tree in a tub. The weird thing is that we cannot seem to grow mint - we
lack the requisite dripping tap. Most people have trouble keeping it
under control!

Christine

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...
: In article <[email hidden]>,
: "Tee" <[email hidden]> wrote:
:
: > "Caramel Apple Salad Recipe"
: > Makes 12 servings

:
:
: Sounds like something right out of Taste of Home. Is it terribly sweet?
: My teeth hurt just reading the recipe. Have you ever made it with real
: whipped cream? I wonder if the acid in the pineapple would curdle the
: cream.

I honestly don't remember where I got the recipe, but TOH is a pretty good
bet, or SouthernLiving.

It's not over the top sweet at all. But it sure sounds like it would be!
LOL I've never tried it with real whipped cream, but I don't think the
pineapple would curdle it. I'll try it that way the next time and let you
know! 🙂

Tee