response 1 of 119:

May 6 13:48 UTC 1996

Here's what I made for dinner yesterday:

Spinach-Artichoke Cornbread

1 cup flour (I use "unbleached white flour with germ" from the Packard PFC)
1 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon dried thyme
1 cup skim milk
2 egg whites (or 1/4 cup of fat free egg substitute)
1 package (10 ounces) frozen chopped spinach
1 small jar of marinated artichoke hearts

Preheate oven to 400 degrees.

Defrost the spinach for 2 or 3 minutes in the microwave.  Squeeze out excess
moisture.

In a large bowl, mix flour, cornmeal, baking powder, thyme, milk, eggs, and
2-3 tablespoons of the liquid from the jar of artichoke hearts.  Mix until
everything is well blended, but don't mix it to death.  Drain the artichoke
hearts and break the squeezed spinach apart, so it won't clump together
when you stir it in.  Stir the spinach and artichoke hearts into the
batter.

If your 8x8 pan isn't nonstick, spray it with no-stick spray.  (Mine is
nonstick, so I didn't.)  Pour in the batter.  Bake for 20-30 minutes, until
a cake tester or knife inserted in the middle comes out clean.

(My oven is confused, so I had to bake it longer and at a hotter setting.)


I think this would be good with pine nuts added.

response 3 of 119:

May 12 17:57 UTC 1996

The Valerie-Version of Tiramisu (no raw eggs!)

1 cup skim milk
1/2 cup sugar
1 heaping tablespoon (that is, maybe 4 teaspoons) corn starch
1 cup espresso or strong coffee
2 tbsp brandy or cognac
8 oz mascarpone cheese (available at whole foods)
1/8 cup baking cocoa (eg. Hershey's)
20 ladyfingers, toasted, if you can find them, or margarites (stella d'oro
   ones from meijer are great) if you can't

Prepare coffee and let cool.

Put 3/4 cup of milk and the sugar in a pan.  Heat until it is sort of
thinking about boiling, but not really there yet.  Meanwhile, stir the
cornstarch thoroughly into the other 1/4 cup of the milk.  When the pot
of milk seems to be about to boil, stir in the cornstarch-milk mixture.
Stir constantly until it thickens, possibly lowering the heat.  When it
thickens, remove it from the heat.

Let it cool a little.  Don't worry if a skin forms on top.

Stir in mascarpone cheese, brandy or cognac, and 1 tablespoon of espresso.

Pour the rest of the espresso into a flat dish.  One at a time, dip half
the ladyfingers into espresso and put them into the bottom of your serving
dish.  (I serve this in a rectangular pyrex dish that is maybe 7 x 11 x 1.5
inches).  Spread 1/2 the mascarpone mixture on top.  Sprinkle 1/2 the cocoa
powder on top of that.  Repeat the layers with the other half.  Chill 1
hour before serving.

response 5 of 119:

Jun 7 03:43 UTC 1996

If the people who wrote your comm program were good, you **might** be able
to type "!extract cooking 121 3 | pcprint" to take response 3 from cooking
conference item 121 and print it.  If not, there is probably a print-screen
key on your computer or your comm program, which you can use to print each
screenful of the recipe when it is displayed.  Another option is to tell your
modem program to "turn on 'session logging'" either to a file, which you then
edit and print, or, on a PC, to "LPT1", which sends things out the printer.

response 7 of 119:

Jun 7 04:20 UTC 1996

 Freida, make a list of what you need, and I'll send you edited versions.

response 9 of 119:

Jun 12 05:08 UTC 1996

 It's the same thing as text capture. Look under the file header.

response 11 of 119:

Jun 13 17:17 UTC 1996

 yeah, but kermit is evil.

response 13 of 119:

Jun 13 23:58 UTC 1996

I am using windows 3.1 and Anzio Lite Version 10.5f to telnet to grex.  The
thing is, sometimes I don't want it printed out, I want to put it on a
diskette for later reference.  I am trying to get rid of paper around
here...there is way too much of it and all of it needing reading or sorting
or something...If I was more computer literate, I could probably tell you
more.  While I admire all of you who can listen to someone's complaint and
come up with ideas or solutions, I have too many other lines to cast to learn
this also.  In other words, any and all help will be very much appreciated.

response 15 of 119:

Jun 16 13:14 UTC 1996

(If it's Windows, I'd probably use "notepad" rather than "write".)

response 17 of 119:

Jun 19 05:31 UTC 1996

Save them to different file names?

response 19 of 119:

Jun 20 07:19 UTC 1996

Right... save them to different file names.  Or paste twice.  Either works.

response 21 of 119:

Aug 6 03:44 UTC 1996

After sitting at the computer all day today, I wanted to make dinner from
ingredients that were already sitting around the house.  Here's what I came
up with.  It's based on the awe-inspiringly good recipe called "Spinach
Lasagne Special", from _Diet For A Small Planet_ by Frances Moore Lappe'.
It has the same yummy flavor as that, but it's oodles quicker.


Shellzagne     (rhymes with "lasagne")
==========
(all measurements are approximate)
2 tablespoons oil
2 1/2 cups uncooked macaroni, preferably medium- or small-sized shells
10 ounce package frozen chopped spinach
2 cloves garlic, chopped or pressed
1 medium to large onion, coarsely chopped
3/4 teaspoon each oregano, basil, and rosemary (all dried, not fresh)
1-2 tablespoons dried parsley flakes
1 cup cottage cheese    (cottage cheese is my friend)
1/2 cup grated parmesan cheese

Boil some water.  Add pasta and spinach.  Boil 'til the pasta is cooked.
Drain.  Don't worry about squooshing the extra water out of the spinach.

Meanwhile, in another pot, put the onions in the oil and cook until the
onions are brown around the edges.  The idea is to cook them until they
start tasting intensely sweet.  Add the garlic and cook for a few minutes
more.  Turn off the heat.  Add herbs.  Stir.  Add cheeses.  Stir.  Add the
drained pasta and spinach.  Stir well.  Serve.

I'd guess this would serve 4-6 people.

response 23 of 119:

Sep 25 00:50 UTC 1996

Could someone put these wonderful *recipes* for copying stuff out of
conferences somewhere that newbies can find them?  looking under kitchen, then
recipes invented by Valerie is not the intuitive thing to do when you want
lessons on using your computer effectively :^).  
I'm just glad I'm a newbie who's interested in cooking.