pmi (06/01/82)
If any cooks out in netland have a recipe for any of the following tucked away in thier archives, I would appreciate passing them through mail or posting them to the net for all to try. 1. Baclava (Greek flaky honey pastry) 2. Egg Bread and/or Egg bagels 3. Foloffles (Middle Eastern spicy chick pea dish) 4. Humus (chick pea and sesame seed spread) 5. Eggplant Salad (Middle Eastern with spicy pureyed eggplant) Please excuse any misspellings, I've never seen them spelled.
adw@hocda.UUCP (A.D.WILLIAMS) (09/20/84)
There is a need for a "Chocolate Mousse" recipe and for a "Baked Alaska" recipe.I imagine that these would be particularly good for dinner guests. I would appreciate a quick answer. Thanks to the person that sends the recipe(s). Amber D. Williams
marcum@rhino.UUCP (Alan M. Marcum) (09/29/84)
This one comes from memory, but should be pretty close. None of the measurements are critical, but work hard on beating the egg whites, whipping the cream, and folding things. Rum Chocolate Mousse Heat 4T dark rum, and dissolve 1/4 C sugar in the rum. Avoid letting the rum-sugar burn. Melt 1/4 lb dark chocolate in a double boiler; add the rum-sugar syrup and 2T whipping cream. Beat 2 egg whites until stiff; fold the chocolate mixture into the whites. Whip 2C whipping cream until soft peaks form. Fold the chocolate-egg whites into the cream. Chill, and eat. Experiment using light rum and white chocolate (decrease the sugar), creme de menthe, kalua, are whatever your heart (and palate) desire. If I remember, I'll bring my standard proportion in on Monday. Regardless, as noted above, this should work just fine. -- Alan M. Marcum Fortune Systems, Redwood City, California ...!{ihnp4, ucbvax!amd, hpda, sri-unix, harpo}!fortune!rhino!marcum
henderso@unc.UUCP (Sarah K. Henderson) (10/21/85)
I would like to see some "good" chicken casserol dish recipes! Thanks!