[world_famous_recipes] Re: Reply on cat that boyfriend can't tolerate
To save any cats life get it spayed. It is the responsible thing to do.
Second I'd tell my daughter to loose the boyfriend. I don't trust any man
who doesn't like cats. The cat may sense something about this guy. If she
won't give the cat hater up I'd take the cat in and become my grandkids
hero. Otherwise I'd keep asking friends and family if they know anyone who
wants a cat. Mrs. B
----- Original Message -----
From:
To:
Sent: Wednesday, May 12, 2004 4:51 AM
Subject: [world_famous_recipes] Digest Number 726
>
> There are 14 messages in this issue.
>
> Topics in this digest:
>
> 1. HONEY TIP
> From: "Treva Key"
> 2. Beef with Mushrooms
> From: Ile
> 3. Coconut Pistachio Sweetmeat
> From: Ile
> 4. Creamy Spiced Beans
> From: Ile
> 5. Chickpea Flour Pancakes
> From: Ile
> 6. Asparagus Goldenrod
> From: "Treva Key"
> 7. Re: Re: Some Kitchen and Other Home Remedies for sun poisoning,
and other problems.
> From: "Arlene Boothby"
> 8. Need Help~
> From: "kimberleecmoore"
> 9. Low carb websites
> From: patmay1122@aol.com
> 10. Re: Beignets for Nadia
> From: JRTowner@aol.com
> 11. Beef with Onion and Green Pepper
> From: Ile
> 12. cats
> From: "Sandra"
> 13. Re: animal questions Sandra
> From: Raleen Riley
> 14. CHOCOLATE CHIP CHEESECAKE DIP
> From: "Treva Key"
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 1
> Date: Tue, 11 May 2004 12:31:40 -0400
> From: "Treva Key"
> Subject: HONEY TIP
>
> HONEY TIP
> Honey is a food preservative. Replace sugar with honey so cakes, brownies
and other baked goods will stay fresher longer! When replacing sugar, reduce
liquids by approximately one-fifth to allow for moisture in honey.
>
> May the spirit of Love be with you!
> From:
> Treva in the beautiful mountains of
> North Carolina
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 2
> Date: Tue, 11 May 2004 14:09:08 -0300
> From: Ile
> Subject: Beef with Mushrooms
>
> indian recipe
>
> Ingredients
>
> For the Goan Five-Spice Mix:
> 10 cardamom pods
> ½ tsp cloves
> 1 tsp broken-up pieces of cinnamon stick
> 1½ tsp cumin seeds
> 1 tsp black peppercorns
>
> You also need:
> 675g/1½lb lean stewing beef, cut into 5cm/2in cubes
> 1 tsp salt or to taste
> 2 tbsp lime or lemon juice
> 5cm/2in piece of fresh ginger, peeled and coarsley chopped
> 6 garlic cloves, peeled and coarsley chopped
> 3 fresh green chillies, coarsley chopped
> 1 tsp ground turmeric
> 3 tbsp vegetable oil
> 1 large onion (175g/6oz), peeled and finely sliced into half-rings
> 2 meduim-sized tomatoes, chopped
> 225g/8oz/4 cups mushrooms, sliced
> 2 tbsp tamarind pa to seal the meat. Then add 600ml/1pt/2½ cups water. Bring to the
> boil, turn the heat down to low and cover tightly. Simmer gently for 1½
> hours or until the meat is tender. Add the mushrooms.
> 5. Cook for a further 5 minutes then add the tamarind paste. Stir to mix
> and bring to a simmer. Adjust the seasoning and serve
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 3
> Date: Tue, 11 May 2004 14:14:09 -0300
> From: Ile
> Subject: Coconut Pistachio Sweetmeat
>
> indian recipe
>
> Ingredients
>
> For the Pistachio Filling:
> 2 tbsp shelled, unsalted pistachios
> 1tbp icing sugar (confectioner's sugar)
> 1 tsp white poppy seeds
> ½tbsp milk
>
> For the Coconut Casing:
> 120g/4½oz sugar
> 5 cardamom pods, crushed in a mortar or ground in a clean coffee grinder
> 120g/4½oz/1½ unsweetened, desiccated coconut
> 4tbsp canned condensed milk
>
> Method
>
> 1. To make the filling: Put the pistachios into the container of a clean
> coffee grinder. Grind to a coarse powder. Put the ground pistachios,
> sugar, poppy seeds and milk into a bowl. Mix to a paste. Put aside.
> 2. To make the coconut casing: Put the sugar into a small,
> heavy-bottomed pan. Add 4tbsp water. Stir and bring to a simmer. Cook
> over a meduim-high heat for 2-3 minutes until the syrup forms a single
> thread when a little is dropped from a spoon into a cup of cold water.
> Remove from the heat. Add the coconut and cardamom. Mix well. Add the
> condensed milk. Stir to mix.
> 3. Lay a 23cm/9in piece of cling film on your work suface. While the
> coconut paste is still warm, roll it into a thick, 23cm/9in sausage. Put
> the coconut sausage horizontally on to the centre of the piece of cling
> film and flatten it to form a rectangle about 9cm/3½in wide.
> 4. Roll the pistachio paste into a separate sausage of the same length.
> Put the rolled pistachio sausage on the coconut rectangle, slightly
> below the centre, a little closer to your end. With the aid of the cling
> film, fold the coconut paste over the pistachio paste. Press down on the
> cling film to firm up the roll. Now continue rolling, being careful to
> keep the cling film on the outside of the roll, until you have a slim
> 'Swiss roll'. Press down evenly on the cling film to get a neat roll.
> Let the roll cool and harden a bit. Remove the cling film and cut
> crossways into 1cm/½in thick slices
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 4
> Date: Tue, 11 May 2004 14:15:16 -0300
> From: Ile
> Subject: Creamy Spiced Beans
>
> indian recipe
>
> Ingredients
>
> 200g/7oz/1 cup whole black urad beans
> 60g/2oz red kidney beans
> 4tsp peeled and very finely grated fresh ginger
> 4tsp crushed garlic
> 2 medium tomatoes, grated or finely chopped
> 2tsp cayenne pepper or to taste
> 2-3 tsp salt or to taste
> 85g/3oz freshly made white butter, if avaliable, or any unsalted butter
> 120ml/4fl oz/½ cup single cream
> 2tsp Punjabi garam masala
>
> For the Final Dish or Tarka:
> a generous dollop of unsalted butter or 3 tbsp ghee or vegetable oil
> 1 smallish onion (25g/1oz), cut into very fine half-rings
> 1 tsp cayenne pepper
> 2-3 tbsp chopped, fresh green coriander (optional)< lift up the pan and empty
> its contents into the pot with the beans.
> 3. Garnish with the fresh coriander, if desired, before serving
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 5
> Date: Tue, 11 May 2004 14:12:50 -0300
> From: Ile
> Subject: Chickpea Flour Pancakes
>
> indian recipe
>
> This is a delicious savory pancake recipe served with Indian meals as a
> bread alternative.
>
> Ingredients
>
> 140g/5oz/ chickpea flour, sifted
> ½ tsp salt
> ½ tsp cayenne pepper
> ½ tsp ajwain seeds
> 1 small red onion, very finely chopped
> 4 fresh hot green chillies, very finely chopped
> 5 garlic cloves, peeled and very finely chopped
> 2 tbsp very finely chopped, fresh green coriander
> about 3 tbsp vegtable oil
>
> Method
>
> 1. Put the chickpea flour into a large mixing bowl. Slowly add 250ml/9fl
> oz water, mixing with a wooden spoon to make a smooth batter. Add the
> salt, cayenne pepper, ajwain seeds, onion, ginger, chillies, garlic and
> coriander. Stir and set aside for 15 minutes.
> 2. Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and
> set over a lowish heat. When very hot, stir the batter and pour about
> 55ml/2fl oz on to the centre of the pan. Quickly tilt the pan in all
> directions as you would for a crêpe, spreading the batter to make an
> 18-19cm/7-7½in pancake.
> 3. Cover and cook for 3 minutes or until the pancake is reddish-brown at
> the bottom. Dribble another tsp of oil around the edges of the pancake.
> Turn the pancake over and cook, uncovered, for a further minute or until
> golden. Remove from the heat and keep covered between 2 plates. Repeat
> with the remaining batter. Always remember to stir the batter before you
> use it. (leftover batter may be covered, refrigerated and re-used
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 6
> Date: Tue, 11 May 2004 13:01:44 -0400
> From: "Treva Key"
> Subject: Asparagus Goldenrod
>
> Asparagus Goldenrod
>
> Source: Midwest Living
>
>
> 3 hard-cooked eggs
>
> 1 pound fresh asparagus
>
> 2 tablespoons butter or margarine
>
> 2 tablespoons all-purpose flour
>
> 1/2 teaspoon salt
>
> Dash pepper
>
> 1 cup milk
>
> 1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon, crushed
>
> 4 to 6 slices toast, cut in half diagonally
>
> 1 tablespoon snipped, fresh chives
>
> 1. Cut the eggs in half. Set egg yolks aside. Chop egg whites and set
aside.
>
> 2. Scrape scales from asparagus. Break off woody bases where spears snap
easily. If you like, slice the spears diagonally into 2- to 3-inch pieces.
Place the pieces in a steamer basket over, but not touching, boiling water.
Cover and reduce the heat. Steam for 5 to 8 minutes or until the asparagus
is crisp-tender.
>
> 3. Meanwhile, prepare white sauce: In a medium saucepan, melt the butter
or margarine. Stir in flour, salt, and pepper. Add the milk all at once.
Cook and stir over medium heat until the mixture is bubbly. Cook and stir
for 1 minute more.
>
> 4. Add the tarragon and the chopped egg whites. Heat the mixture through.
>
> 5. Arrange 2 toast points on each warm serving plate. Top with the
> Subject: Re: Re: Some Kitchen and Other Home Remedies for sun poisoning,
and other problems.
>
> Aloe is the best for burns. If using the plant, it is best to follow the
> rule of washing a large leaf and peeling it. I slice it length wise, lay
it
> on the burn and cover that with Teflon gauze, taping it in place. I can't
> use regular tape, I use the paper tape. Triple Antibiotic Ointment will
> help with the sores. Hope this helps.
> R in AZ
> ----- Original Message -----
> From: "Alex & Janet Jackson"
> To:
> Sent: Tuesday, May 11, 2004 12:30 PM
> Subject: [world_famous_recipes] Re: Some Kitchen and Other Home Remedies
for
> sun poisoning, and other problems.
>
>
> > Dear Pam,
> >
> > We hope you feel better today. We know what you mean about the
> effects of the sun. (Janet even burns right through her clothes if she's
> out there too long. 2 of our kids are the same way..) We've some
> suggestions that have helped us.
> > 1.. If the itch is still there, you might try soaking in a tub with a
> handful or two of baking soda in the water. It has always helped our
> family.
> > 2.. If open sores have developed, old fashioned "Bag Balm" will hasten
> the healing. (It's an 'over the counter' remedy found in drug stores --
> also in farm supply stores, as it's used for humans and livestock,
> especially by farmers on their cows' udders...)
> > 3.. Aloe Vera, whether the juice directly from the plant leaves, or
the
> Aloe Vera in the gel form from the drug store, will work as well as the
Bag
> Balm for healing burns, especially if they're not open burns and/or sores.
> > 4.. Vinegar will help alleviate some stings, as well a paste of baking
> soda. (If allergic to a bee sting, use a paste of unflavored meat
> tenderizer and water.)
> > 5.. For future reference, ice and/or a soak in ice-water (if applied
> immediately) will stop the burning before further damage occurs.
> Otherwise, the flesh will continue to cook for a period of time.
> > 6.. Antihustamine and hydrocortisone creams can be used, like Bag
Balm,
> for extended periods of time after the burn or other injury occurs. A
light
> white cotten garment or other covering over the burned area is recommended
> to protect the affected area(s) when applying these remedies.
> > 7.. Calamine lotion is handy for "itchy" rashes, especially those from
> contact irritants, like poison ivy and poison oak.
> >
> > A. & J.
> >
> >
> > You might try
> > ----- Original Message -----
> > From: "Pam Mathis"
> > To:
> > Sent: Sunday, May 09, 2004 8:48 PM
> > Subject: [world_famous_recipes] Re: Sun poisoning
> >
> >
> > This has nothing to do with cooking, but do any of you know how to treat
> sun poisoning? I get it if I am in the sun to long and it itches so bad.
> Any help would be appreciated, thank you.
> > Pam Mathis
> > pammathis@comcast.net
> >
> >
> > [Non-text portions of this message have been removed]
> >
> >
> >
> >
> >
> > -----------------
> > http://home.att.net/~quotations/
> >
> >
> > Vegetable Gardening
> > http://www.vegetablegardening.us/
> >
> > http://groups.yahoo.com/group/home_and_gardens_chat/
> >
> > http://www.healthly-chicken-recipes.com/
> >
> >
> >
> > If you got this from someone else you can join by sending e-mail to
> world_famous_recipes-subscribe@yahoogroups.com
> > Yahoo! Groups Links
> >
> >
> >
> >
> >
> >
>
>
Low carb websites
>
> Some other websites for great low carb recipes:
> www.recipegal.com
>
> www.lowcarbparties.com
>
>
>
>
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 10
> Date: Tue, 11 May 2004 10:14:36 EDT
> From: JRTowner@aol.com
> Subject: Re: Beignets for Nadia
>
>
> Beignets
>
>
>
> 1 (1/4-ounce) envelope active dry yeast
> 3 tablespoons warm water (100° to 110°)
> 3/4 cup milk
> 1/4 cup sugar
> 1/4 cup shortening
> 1 teaspoon salt
> 1 large egg, lightly beaten
> 3 cups all-purpose flour
> 2 1/2 to 3 quarts vegetable oil
> Powdered sugar
>
> Combine yeast and 3 tablespoons warm water in a large bowl; let mixture
stand
> 5 minutes.
> Heat milk in a small saucepan over medium heat (do not boil). Stir in
sugar,
> shortening, and salt. Cool to lukewarm (100° to 110°).
> Add milk mixture, egg, and 2 cups flour to yeast mixture, stirring well.
> Gradually stir in enough remaining flour to make a soft dough.
> Turn dough out onto a floured surface; knead 8 to 10 minutes or until
dough
> is smooth and elastic. Place in a well-greased bowl, turning to grease
top.
> Cover and let rise in a warm place (85°), free from drafts, 1 hour or
until
> doubled in bulk.
> Punch dough down, and turn it out onto a floured surface. Roll dough into
a
> 12- x 10-inch rectangle; cut into 2-inch squares. Place on a floured
surface;
> cover and let rise in a warm place (85°), free from drafts, 30 minutes or
until
> doubled in bulk.
> Pour oil to a depth of 2 to 3 inches into a Dutch oven; heat to 375°. Fry
> beignets, in batches, 1 minute on each side or until golden. Drain on
paper
> towels; sprinkle with powdered sugar while still hot.
> Note: To make ahead, turn dough out onto a floured surface; knead 8 to 10
> minutes or until smooth and elastic. Place in a well-greased bowl, turning
to
> grease top. Cover and refrigerate overnight. Punch dough down and follow
> directions above.
>
> Yield: 2 1/2 dozen
>
>
>
>
> Denise
> Dogs are not our whole life,
> But they make our lives whole.
>
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 11
> Date: Tue, 11 May 2004 14:10:32 -0300
> From: Ile
> Subject: Beef with Onion and Green Pepper
>
> 340g/12oz roast beef or roast lamb, cooked and boneless
> ¼ tsp freshly ground black pepper
> ¼ - ½ tsp chilli powder
> 1 tsp ground cumin
> 1 tsp ground coriander
> ¼ tsp ground turmeric
> 1 tsp red wine vinegar
> salt
> 3 tbsp vegetable oil
> ½ tsp cumin seeds
> ½ tsp black or yellow mustard seeds
> 10 fenugreek seeds (optional)
> 115g/4¼oz green pepper, deseeded and cut, lengthways, into 3mm slivers
> 140g/5oz onions peeled and cut into fine half-rings
> 1 tsp Worcestershire sauce
>
> Method
>
> 1. Cut the cooked meat into 5 mm slices. Stack a few slices together at
> a time and cut into 5 mm slivers. This does not have to be done too
evenly.
> 2. Combine the black pepper, chilli powder, ground cumin, ground
> coriander, turmeric, vinegar, ½ tsp salt and 2 tb water in a smal ________________________________________________________________________
>
> Message: 12
> Date: Tue, 11 May 2004 21:28:10 -0500
> From: "Sandra"
> Subject: cats
>
> HI
> A big,big thank you to everyone who sent suggestions regarding my cats.
The response was tremendous!!! Thanks again
> Sandy
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 13
> Date: Tue, 11 May 2004 14:14:49 -0700 (PDT)
> From: Raleen Riley
> Subject: Re: animal questions Sandra
>
> They will get use to each other after about a week. I
> would get the kitty spayed to save your ear drums that
> agony of the yowling at all hours for about a week,
> but other than that, the hissing, spitting and
> growling should be down to the occasional spat every
> so often after about a week. I have 4 cats, 2 dogs
> and a ferret. You can all put down your yellow pages
> and quit looking for a shrink for me because when my
> daughter moves out I will be down to one dog, 2 cats
> and the rodent. Of course "moving out" is the
> operative words and I have no idea when she will be
> able to do that with my granddaughter, so maybe you
> all should find me a good shrink. Or a padded room.
>
> Anywho, the last kitty we got about 6 months ago was a
> rescue that, in her short time in this world, had been
> taken away from momma at 3 weeks old, was starved and
> in bad shape when she came to us. We got her through
> a friend who called us wanting to know if we would
> take in a 5 week old kitten that her boyfriend had
> taken away from a friend of his after the man's 4 year
> old son had strangled her. She was dead for I don't
> know how long and then somehow they brought her back
> to the land of the living. We took her, had her
> looked at by a vet, then brought her home to an
> unknown reception from our three cats. After quite a
> bit of hissing, spitting, growling and some slaps
> between cats were exchanged, they took to her and now
> she is one of the crowd. It is not unusual to find
> all 4 cats curled up together snoozing or curled up
> with my 8 year old lab/pit bull mix dog. Faith, as we
> call her now, is happy, fat, sassy and the love of my
> daughter and 2 year old granddaughter. Me, I just
> sneeze when she is around. I am allergic to
> long-haired cats. Ya know, the more I think of
> it...Anyone found a shrink for me yet???
>
> Rae in MN who is now *definately* moving to TN!!!
> YIPPEE!!!
>
> --- Sandra
> > HI
> > Can anyone tell me how to get one female cat(5rs
> > old) to accept another female who is 1 yrs old in my
> > home. My grand kids have a cat and their Mothers
> > live in boyfriend can not tolerate this cat she also
> > has not been spayed and mine of course is. What do
> > I do in order to save this cats life?
> > Sandy from Sheboygan
> >
> > [Non-text portions of this message have been
> > removed]
> >
> >
> >
>
>
>
>
>
> __________________________________
> Do you Yahoo!?
> Win a $20,000 Career Makeover at Yahoo! HotJobs
> http://hotjobs.sweepstakes.yahoo.com/careermakeover
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
> Message: 14
> Date: Tue, 11 May 2004 21:34:30 -0400
> From: "Treva Key"
> Subject: CHOCOLATE CHIP CHEESECAKE DIP
>
> the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate
chips, blending well. Garnish with a light dusting of cinnamon. Serve at
room temperature.
> DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried
Fruit, Pound Cake Cubes
> Yield: 6 Servings (about 3 & 3/4 cups of dip)
>
> May the spirit of Love be with you!
> From:
> Treva in the beautiful mountains of
> North Carolina
>
> [Non-text portions of this message have been removed]
>
>
>
>
> ________________________________________________________________________
> ________________________________________________________________________
>
>
> -----------------
> http://home.att.net/~quotations/
>
>
> Vegetable Gardening
> http://www.vegetablegardening.us/
>
> http://groups.yahoo.com/group/home_and_gardens_chat/
>
> http://www.healthly-chicken-recipes.com/
>
>
>
> If you got this from someone else you can join by sending e-mail to
world_famous_recipes-subscribe@yahoogroups.com
> ------------------------------------------------------------------------
> Yahoo! Groups Links
>
>
>
>
> ------------------------------------------------------------------------
>
>
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