Favorite Recipe's

Posted by: Fritz

Favorite Recipe's - 02/20/02 11:20 AM

OK, Penny...rumor has it, you've got something to share. ;-)
Posted by: Penny

Re: Favorite Recipe's - 02/21/02 10:38 AM

Oh don't get me started!!! I fear that the first LA piano party may be the last time anyone eats my white chocolate bread pudding because I lost the recipe the next day! It was a "Mrs. Field's" recipe (of cookie fame), so of course it had a ton of butter.

For really good recipe hunting, try www.epicurious.com. That's my favorite place. People rate the recipes on a four-fork system (think four stars). Don't make anything less than 3 1/2 stars and you will be the envy of all your friends!

Posted by: jgoo

Re: Favorite Recipe's - 02/22/02 03:21 AM


Heres a very, very simple recipe thats been in my family for generations. It once appeared in the Point Roberts, Washington town cookbook many years back when my great-grandparents submitted it. Anyway:

Mix in large bowl (make sure that its a bowl that can go into the oven) a bag of butterscotch chips (I usually use toll-house) and peanute butter. It doesn't matter wheather its crunchy or creamy peanute butter. I prefer creamy myself. There should be at least enough peanute buttter so that there are no loose chips in the bowl. No measurements are really required.
Melt together in the oven, at about 350 degrees F. make sure to mix the contents about every 4-5 minutes, so that it doesn't harden/crust and so that it melts down evenly. Don't let it stay in too long so that it doesn't harden/crust, just long enough so that the contents melt together. Then, on a greaced/pamed cookie sheet, place spoon fulls of the mixture and then place the cookie sheet in the freezer to cool. It usually takes about 5-8 minutes, at least, to cool and harden. When done, KEEP THE CANDIES REFERIDGERATED! If you don't, they melt, and while they still taste good melted, it makes an awful mess.

If any of these directions are confusing, since I am writing this at 12:30 AM my time and I don't have the actual instructions that my grandma wrote for my in front of me and I'm doing this from memory, just let me know so that I can try to simplify it. Its not too difficult, and they are the best candies in the world. Give em a try, you'll like them. I want feed back, please, if you make these.
Posted by: Penny

Re: Favorite Recipe's - 02/22/02 10:33 AM

You'd probably have equal success melting the butterscotch with the peanut butter in a double boiler (with a pot of boiling water underneath and either a sturdy metal bowl or another pot that fits on top with the ingredients in it). Would make it easier to constantly stir and keep the top from getting crusty (although this would be less a danger without the heat element coming from on top).

try it and let me know how it worked!
Posted by: ChemicalGrl

Re: Favorite Recipe's - 02/22/02 12:59 PM

Wow, jgoo, that sounds very nice indeed. I second Penny's thought that a double boiler would make things easier. I wouldn't know what to do without mine. (Well, really it's an improvised one, have a 3L pot filled with water, and a stainless steel bowl above that, filled with whatever it was I was trying to melt.)

When I was in grad school, I experimented with vegetarian cooking. Had a couple of roommates who were vegetarians, and they wanted to try Filipino cuisine. Problem was, there aren't many vegetarian Filipino foods. A friend of mine at UIUC decided to put my recipes up on a website, and to my knowledge, it's still in existence. Haven't updated the page though for at least the last 4 years. If anyone is interested, I can try to locate the URL and then I'll post it here.
Posted by: jgoo

Re: Favorite Recipe's - 02/22/02 02:12 PM

Originally posted by Penny:
You'd probably have equal success melting the butterscotch with the peanut butter in a double boiler[/b]

Thats actually what the actual recipe calls for. I've just been useing the oven, though, and it turns out just as good. My great-grandmother used to make it with a double boiler, but the oven has just about the same results.
Posted by: jgoo

Re: Favorite Recipe's - 02/22/02 02:17 PM

For the people who will be there, I'll make some of my candies to bring to the Pacific Northwest Get together.
Posted by: ChemicalGrl

Re: Favorite Recipe's - 02/22/02 05:21 PM

Originally posted by jgoo:
For the people who will be there, I'll make some of my candies to bring to the Pacific Northwest Get together.[/b]

Sniffle sniffle \:\(

Too bad I'm over on the other side of the country. How well do they keep via US Post? ;\)
Posted by: jgoo

Re: Favorite Recipe's - 02/22/02 05:36 PM

Originally posted by ChemicalGrl:
Too bad I'm over on the other side of the country. How well do they keep via US Post? ;\)[/b]

You'd have nothing but a big, melted mess. Sorry, you'll either have to make them yourself or come on over to Seattle, becuase I have no plans on going to North Carolina in the near future.

[ February 22, 2002: Message edited by: jgoo ]
Posted by: Samejame

Re: Favorite Recipe's - 02/23/02 08:13 AM

The only credit I will take for these two goodies is posting them on this site. The remaining credit belongs SWMBO.

Try these - they are among my favourite deserts, dead easy to make, and they are delicious.

Warning - there's not a single calorie can be found in either of them! (hundreds perhaps - but not a single. \:\)


Ice Cream Cheese Cake

250 gram pkg. Cream cheese
1 tin sweetened condensed milk
1 large tub and 1 small tub Cool Whip topping.

Whip above together well.

2 cups graham wafer crumbs
½ cup butter (melted)

Combine & press into spring form pan.

Fry ½ cup slivered almonds and 1 cup unsweetened flaked coconut in 2 tbsp. butter.

Pour cool whip mixture over graham wafer base, pour on coconut and almonds and drizzle with "Smuckers" liquid chocolate. Freeze overnight.

Crispy Crunch Ice Cream Pie

1 Graham Pie Crust
1 pkg. vanilla pudding mix
1 pkg. Dream Whip
4 Crispy Crunch Bars

1. Make vanilla pudding as instructed, except cut back milk from 2 cups to 1½ cups
2. Add pkg. dream whip - mix well.
3. Crunch up 3 of the bars & fold into mixture.
4. Pour into piecrust.
5. Crunch up remaining bar & decorate top of pie.
6. Freeze uncovered
7. Thaw for approximately ½ hour before serving.
Posted by: jgoo

Re: Favorite Recipe's - 02/24/02 01:45 AM

Heres a good one that my Aunt gave me. They are for Peanut Butter Chocolate Chip Chookies, yet she titles it Aunt Shari's Peanut Butter Chocolate Chip Chookies. :rolleyes: Anyway, who cares, right? Heres the recipe:

Combine in bowl and set aside: 1-3/4 cup flour
3/4 teaspoon salt
3/4 teaspoon baking soda

Combine in mixing bowl: 3/4 cup peanut butter
1/2 cup butter flavored Crisco
1-1/4 cups light brown sugar
3 tablespoons milk
1 tablespoon vanilla extract

>Beat at medium speed intil well blended.
>Add 1 egg and beat just until blended.
>Add the bowl of dry ingredients (flour, etc) and mix until blended.
>Stir in 2 cups fo Chocolate chips.
>Place ball of dough 2 inches apart on ungreased baking sheet.
>flatten dough with tines of a fork dipped in granulated sugar.
>cool 2 minutes on cookie sheet. Remove onto foil to cool completely.

Enjoy with a glass of ice cold milk. Yummmm!

(That last sentence is actually on the instructions, so I added it here too).
Posted by: Sam_dup1

Re: Favorite Recipe's - 02/24/02 02:44 PM


I am a vegetarian. These days I am finding it very hard to come up with stuff with enough protein, and I need a little bit of variety. I eat mostly Boca burgers, cottage cheese, yogurt and salads. I am getting bored with my diet. So, what's your website. Does anyone else out there have vegeterian recepies? HELP....
Posted by: jodi

Re: Favorite Recipe's - 02/24/02 11:45 PM

I second the www.epicurious.com recommendation. I always check there first when I am looking for an interesting recipe. Sam - you could type vegetarian into their search box and see what it comes up with. Jodi
Posted by: Penny

Re: Favorite Recipe's - 02/25/02 01:19 PM

I admit to being a real food snob, so forgive me for not participating more. I want to keep my good rep at Piano World!

I have been a vegetarian for 19 years! I have a million recipes. How could it ever be boring? Here's one of my newer, favorite recipes (courtesy of the Los Angeles Times, which depsite its shortcomings has a really great Food section). It's incredibly creamy but has no cream! Replace the parmesan cheese garnish and addtional olive oil garnish with some truffle oil after dishing it into bowls and you will be FLOORED at how good it tastes:

White Bean Chowder With Tomatoes, Mushrooms and Spinach

Active Work Time: 30 minutes * Total Preparation Time: 1 hour * Vegetarian
2 tablespoons olive oil, divided
1 1/2 tablespoons minced garlic
1 onion, chopped
3 (15-ounce) cans Great Northern beans, rinsed, drained well
2 teaspoons dried rosemary
3 cups vegetable broth
1 1/2 teaspoons balsamic vinegar
1 (14 1/2-ounce) can diced tomatoes, drained
1/4 pound mushrooms, stems trimmed, sliced
3/4 teaspoon salt
1/4 to 1/2 teaspoon dried red pepper flakes
Freshly ground pepper
1 (6-ounce) bag baby spinach, rinsed, stems trimmed
2 tablespoons minced Italian parsley or snipped chives, for garnish, optional
Freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, for serving
Heat 1 tablespoon of oil in a 3-quart pot over medium-high heat. Add the garlic and onion. Cook, stirring often, until the onion is softened, about 5 minutes.
Reserve 3/4 cup of the beans and place the rest along with the rosemary in the bowl of a food processor and puree until smooth.
Transfer the puree and the reserved beans to the pot. Add the vegetable broth, vinegar, tomatoes, mushrooms, salt, 1/4 teaspoon red pepper flakes (or more to taste) and pepper to taste. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, about 20 minutes. (The chowder can be made 2 days ahead to this point and refrigerated, or frozen up to 1 month. To serve, gently reheat the soup until hot.)
Stir in the spinach leaves. Cook 1 minute. Taste; adjust the seasoning.
Serve hot, drizzled with the remaining 1 tablespoon of oil and garnished with parsley or chives, if using. Pass the Parmesan cheese.
4 main-course servings. Each serving: 544 calories; 1,294 mg sodium; 2 mg cholesterol; 10 grams fat; 2 grams saturated fat; 90 grams carbohydrates; 29 grams protein; 18.63 grams fiber.

if anyone tries it, let me know what you think?
Posted by: ChemicalGrl

Re: Favorite Recipe's - 02/25/02 04:46 PM

Hi Sam -

Here's the URL. I was looking over the recipes, and oh my does this ever need updating! I've got to get to experimenting in my kitchen once again!

Please note - not all these recipes are vegan. Most are ovo-lacto ... er, well, maybe mostly ovo as we don't really use much milk/cheese products in our cuisine (unless it's a borrowing from the Spaniards or if it's one of the sickly sweet, but totally scrumptious desserts).


Lyn \:\)
Posted by: Sam_dup1

Re: Favorite Recipe's - 02/25/02 04:57 PM

Jodi, Penny, Lyn: I love you guys. Thanks a bunch! Usually, I don't cook, but since nowadays I NEED to stay home more often to WATCH my cat, I'll be doing some cooking. Penny, I can't wait to try that recipe, it sounds absolutely divine.
\:\) \:\) \:\) \:\)
Posted by: Sam_dup1

Re: Favorite Recipe's - 02/25/02 05:10 PM


I forgot to ask above, but is it possible for you to share some of your other recipes with me. If you have them already as Word documents, you could email them to me as an attachment. If it's not too much trouble, that is. Thanks!
Posted by: Penny

Re: Favorite Recipe's - 02/25/02 06:42 PM

Most are newspaper and magazine clippings (or cook books). But I have a few on the computer. I'll look into it!
Posted by: jodi

Re: Favorite Recipe's - 02/25/02 07:19 PM

Hey Sam - how is your cat? Is he behaving himself? Jodi
Posted by: Bernard

Re: Favorite Recipe's - 02/25/02 09:10 PM

Wow, it's great to find other vegetarians here. Sam, there's a nice magazine called "Vegetarian Times". I'll post their address info tommorrow. It comes monthly and has some pretty good recipes.

I'm vegetarian with the exception of fish, which I do eat. I've only been so for 2 years but since I stopped eating meat and taking a vitamin tablet every day, I feel better than I did before. Do you eat fish?

I have a great bean-pot recipe that I like alot and a recipe for what I call "Franco-Russian" perogi. They are like traditional perogi but made with a fluffy pastry with a filling of potato and onion. I'll post both of them later this week.

For all you coffee lovers out there I would like to share my original recipe for spiced coffee. I use a special ingredient: tea! But before you scream and yell, read on. The brand and name of tea is very important to this recipe. You must use a tea called "Gentle Orange". I'm afraid I can't remember who puts it out (maybe Tetly, but I'll check and post the answer tommorrow), but that's the name. It comes in tea bags. Here's how I make my coffee (makes 4 cups):

Put 4 scoops of coffe beans (Columbian is OK) in the grinder. Tear open one of the tea bags and place about l/2 the contents in with the beans. Grind 15-20 seconds. Put in drip coffee maker. Pour in a little more than the 4-cup mark (on the carafe) of water (Note: this is not 4 full cups). The orange and spices of this tea blends really well with the coffee and makes a great brew. I know it sounds a little wierd.
Posted by: jodi

Re: Favorite Recipe's - 02/25/02 11:27 PM

Can't wait for the Perogi recipe. I'm always looking for new things for dinner. I made an eggplant/lamb/feta dish (basically a mousaka, or however you spell it) from the latest Sunset magazine tonight. It was a hit with all but my 7 year old. He had Wheaties for dinner. Sigh. Jodi
Posted by: Eldon

Re: Favorite Recipe's - 02/26/02 12:15 AM

So does this mean that if y'all come to a p.party at my house, I'd better not "fix" a big ol' prime rib? How can anyone not love of big hunk of red meat in a little pool of blood (hot of course) on your plate? \:D
Posted by: Eldon

Re: Favorite Recipe's - 02/26/02 12:18 AM

Bernard....you, too? :rolleyes:
Posted by: Eldon

Re: Favorite Recipe's - 02/26/02 12:22 AM

I use an extra electric coffee grinder for sulpha tabs and other meds. I also use sugar while grinding. It sure works well.
Posted by: jodi

Re: Favorite Recipe's - 02/26/02 12:58 AM

Yes, the coffee grinder is the best for Bute. Just don't breathe in when you open the lid! \:\) JOdi

[ February 26, 2002: Message edited by: jodi ]
Posted by: jodi

Re: Favorite Recipe's - 02/26/02 01:01 AM

Oh, and we had a standing rib roast for Christmas dinner. I'm always up for a big hunk of red meat. Especially if it comes with oven roasted root vegetables. Basted in olive oil, thyme, dry sherry and a pinch of salt. \:\) Jodi

[ February 26, 2002: Message edited by: jodi ]
Posted by: Penny

Re: Favorite Recipe's - 02/26/02 03:23 AM

Maybe Vegetarian Times has improved over the years. I subscribed many years ago but hated almost every recipe. I do much better scanning the paper, Bon Apetite magazine, www.epicurious.com and my own cookbooks. Sometimes, I take recipes for chicken and make them vegetarian, like I did for a really spicy green Thai curry last week. Whole Foods sells a "vegetarian chicken broth" in powder form that really saves my behind!

Tonight, we went out to dinner to celebrate my mother's birthday. I made the cake though, a coconut, almond cake with bittersweet-fudge filling. It was the first time I made it and it tasted like a candy bar (think Mounds and Almond Joy). To me it was only so-so.

Posted by: Sam_dup1

Re: Favorite Recipe's - 02/26/02 11:33 AM

Good Morning All,

This thread is absolutely SUPER! Jodi, Sydney is behaving better vis-a-vis the piano. Like you said, he's learned not to go there as much anymore. But, he's still keeping me awake all night. I bought these No-scratch and No-stay products, no affect whatsoever on him. Bernard, GREAT, I am happy to have another vegetarian on-board. Personally, I'd rather not eat any fish. But, once in a while, when I'm invited to someone's for dinner and they cook fish just for me, then I'll eat it. Can't wait for your recipes. Penny, thanks. But, don't go to a lot of trouble. Oh, Coffee, I used to live on that stuff, very strong, (100X, i used to call it), couldn't function in the AM without one. I was having too many cups/day. So, I decided to give it up and moved on to decaf tea. Bland city! Bernard, since you're in NYC, at Zabar's in upper west side, there is this coffee blend called "French/Italian", if you love full bodied coffee with a punch, give it a try. My internet is soooo slow today, it's crawling.... oh well.
Posted by: Sam_dup1

Re: Favorite Recipe's - 02/26/02 11:38 AM

How does one edit ? I couldn't find an icon for it. I meant EFFECT not affect.
Posted by: Fritz

Re: Favorite Recipe's - 02/26/02 11:46 AM

Sam, it is the pencil and paper icon just above your message. And good for you, knowing the difference between affect and effect. I just had that conversation with three of my children last night in the kitchen.
Posted by: jodi

Re: Favorite Recipe's - 02/26/02 12:26 PM

One other thing you can do when you edit is delete the [February 24, 2002 9:20am edited by: Jodi] thing that ends up at the bottom of your message. That way, no matter how many times you edit, the "edited by" message only shows up once. And people have no idea how MANY mistakes you made! Jodi

(I only made one ;))

[ February 26, 2002: Message edited by: jodi ]
Posted by: Barbara

Re: Favorite Recipe's - 02/26/02 01:29 PM


Your White Bean Chowder sounds really good. I'll try it soon, but will have to cut back on the oil. I've been a Weight Watcher for 14 months & am always messing with someone's good recipe. (At least I won't be breaking my new piano bench when it gets here. Oops, that sounds like I broke the old one. I'm REALLY not that big).


A good site for good, easy, healthy (including vegetarian) recipees is www.dwlz.com. Get past the weight watchers stuff & find recipes in the site map.


I agree, just one more place to click when I should be doing a thousand other things.

[ February 26, 2002: Message edited by: Barbara ]
Posted by: Penny

Re: Favorite Recipe's - 02/26/02 02:41 PM

Help! I didn't find your email address. You can email me at TheTylerCo@excite.com if don't want to post it.

Posted by: piqué

Re: Favorite Recipe's - 02/26/02 08:31 PM

ok, red alert:

i've got a very special situation coming up in a week--a technician is flying 2,500 miles, then driving for 3 hours, to my house to work on my piano, to turn it back into the piano i fell in love with.

in the lengthy phone conversations we've had, i've found out that he's a bit of a foodie, and a rather particular one at that (though he keeps saying he'll eat anything). he grew up with a french palate and has traveled all over the world, doesn't eat much meat, though he makes an exception for wild game. likes his coffee just so, etc.

not only do i want him to be happy so he'll do a great job (i know he'll do a great job anyway), i just want to express my heartfelt appreciation for his trouble, and make him glad he came, and hope if i ever need him again, i'll be able to persuade him to come back.

unfortunately, i'm not what you would call a great cook. in fact, i'm really bored by food (i know, that is a heinous thing to admit on this particular thread). but i'm willing and ready to transform myself, in this particular instance.

please, any of you who can, come to my rescue and suggest really special dishes that aren't too complicated for an amateur to make, but would satisfy a demanding palate?

how's that for a challenge? i'm deeply indebted to anyone who wants to try to take it on. \:o
Posted by: Bernard

Re: Favorite Recipe's - 02/26/02 08:50 PM

pique, are you looking for sit-down meal dishes or finger-food type stuff? If you're looking for a great snack food, I'll post a no-fail, "everyone I've ever met loves", easy to make King for a Day Crabmeat appetizer.

I'll post it tommorrow along with the recipe for the perogis I mentioned yesterday.

Also, the tea I talked about yesterday is not from Tetley, it's from Lipton's Soothing Moments Herbal Tea line and as I said, it's called "Gentle Orange".
Posted by: Penny

Re: Favorite Recipe's - 02/26/02 10:59 PM


If you want to do a full meal, here is a recipe for a fabulous mushroom soup. Don't be put off by the romantic overtures. I'm sure he won't make a big pass at you! See it here:

Reconciliation Soup

Can you get dried porcini mushrooms in the boondocks? (asked affectionately!)

Here would be a good main course:

recipe for Roasted Lemon Chicken

Let me know what you think!

Posted by: Bernard

Re: Favorite Recipe's - 02/27/02 07:27 PM

Here's the recipe I call "Franco-Russian" Piroges. The recipe is actuall called "Petite Turnovers with Potatoes and Onions" from a wonderful book called "The Joy of Eating French Food" by Renny Darling.

They take a little bit of work (easy work) but are well worth the time.

1 cup butter (2 sticks)
1/2 pound cream cheese
2 cups flour
pinch of salt

beaten egg
grated Parmesan cheese

(I left out the cheese and they were just as good)

In the large bowl of an electric mixer, cream together butter and cream cheese until blended. Add flour and salt and mix at low speed until the flour is incorporated and even. Place dough on floured waxed paper and sprinkle top with additional flour to make for easier handling. Shape into an 8-inch circle and wrap dough in the waxed paper and then foil. Refrigerate overnight. (I refrigerated an hour)

Divide dough into four parts. Working one part at a time, roll it out on a floured pastry cloth until the dough is approximately 1/8-inch thick. Cut with a cookie or biscuit cutter into 2 3/4-inch rounds and accumulate scraps in the refrigerator to roll out at the end.

Place 1 teaspoon Potato Onion Filling on center of each round, moisten the edges and fold over. Press edges down with the tines of a fork. Bruch tops with beaten egg and a dash of grated cheese. (I left out the cheese)

Place turnovers on a buttered cookie sheet and bake at 350 degrees for about 25 minutes or until tops are lightly browned. Yields about 50 turnovers.

Potato Onion Filling:
2 large onions, finely chopped
1/4 cup butter
2 cups mashed potatoes
1/2 cup sour cream
1 egg, beaten
lots of salt and pepper

Saute onions in butter until onions are lightly browned. Mix in the remaining ingredients until blended. (Can be made earlier in the day and refrigerated.)

There is one critical point in this recipe that needs attention: After you make the Potato Onion Filling you may be in danger of eating the whole pot full at once. I was, it's really delicious.

Bon Appetit!
Posted by: piqué

Re: Favorite Recipe's - 02/27/02 11:47 PM

bernard and penny,
thanks so much for those suggestions. finger food or sit-down ideas are great. penny, is there a written guarantee that he won't make a pass at me over the porcinis? ;\) (guess what, i can get them fresh!)

actually i am thinking your earlier navy bean recipe sounds really scrumptious. do you think it would be good with braised antelope included?

bring on the crab appetizer, too. i can see i am going to be very busy the day before.
Posted by: Penny

Re: Favorite Recipe's - 02/28/02 12:11 AM

Do you mean throwing the meat into the soup? Heavens no! But then again, what would I know? I'm a veggie! But I do believe that the white bean chowder is just perfect the way it is, and I'd be afraid to mess with it. It's really a fabulous soup. I'm quite addicted to it. And it's fast (although certainly can be made the day ahead, adding the fresh spinach the next day when reheating).

I didn't check out the crab recipe, but many times, that can be made the day ahead as well. I always select several recipes that are made the day of and the day before a big meal, so I don't try to do too much the day of. Lasagne actually tastes better the next day. I have several wonderful lasagne recipes, but only one that is truly snobby (exotic mushrooms, zucchini in alfredo sauce). Takes 9 hours to make though, so I don't recommend it for novices.

Do you see a mushroom theme here? I LOVE 'em. You can get porcinis fresh? That's great! What about wood's ears? I love those too, though they look very strange and are on the slimy side. The taste is wonderful.

Good luck!
Posted by: piqué

Re: Favorite Recipe's - 02/28/02 11:36 AM

if you love mushrooms, penny, you should come out to visit me when the morel season is on. people are selling them by the pound down at the farmer's market every saturday.
Posted by: ChemicalGrl

Re: Favorite Recipe's - 02/28/02 11:56 AM

Pique -

If you want a very easy dessert, try this one. You can get the ingredients from the grocery store. It's a very sweet fruit salad.

8 oz cream cheese
1 can condensened milk

Combine these in a blender, blend until you get a lovely syrup.

2 big cans of fruit "coquetail" (ruddy Word Police!)
1 can tropical fruit salad
1 or 2 apples, peeled, cored, diced
flaked coconut (optional)
chopped nuts (optional)

Drain all the fruit salads well, then place in a bowl. Place the apples in the bowl as well as the coconut and the nuts. Pour syrup over the fruits and nuts. Fold gently and well. Refrigerate for a couple of hours. Eat and enjoy.

You may also add fresh grapes and bananas to this, if you wish. This is my "Americanized" version of a Filipino favourite. Hope you like it.

[ February 28, 2002: Message edited by: ChemicalGrl ]
Posted by: Penny

Re: Favorite Recipe's - 02/28/02 01:04 PM

you have morels and a Grotrian???? Hmm, I may have to convince my husband it is finally time to see Montana!

Posted by: Fritz

Re: Favorite Recipe's - 02/28/02 02:46 PM

Pique, are you in Montana?

I am considering coming there to backpack with some friends this summer. Drooling over the possibility, in fact! (Though it will probably not happen. \:\( )

That would be SW MT, around Red Lodge, that's the only town I remember.
Posted by: jodi

Re: Favorite Recipe's - 02/28/02 03:09 PM

We hiked in an absolutely marvelous place in Montana two summers ago. Its called Jewel Basin, it's just up above Flathead lake. Alpine lakes, fabulous wild flowers, incredible views, Lots-o-grizzlies (so you have to be careful) but many wonderful hikes. Also, the area around West Glacier is lovely. It's not the entrance that most people use to the park, so its slightly less crowded. There is a little town on the way called Polebridge - just a couple of buildings, really - but they have super baked goods. Jodi
Posted by: piqué

Re: Favorite Recipe's - 02/28/02 03:34 PM

ha-ha! any chance this turn in the thread could inspire a northern rockies piano party?

a grotrian, morels, and world-class hiking readily at hand. five rivers and wilderness areas right out the door.

jodi, do you want to do it before you move to the PNW, or after you get homesick for the rockies and want to come back?

fritz, i'm a five-hour drive west of red lodge. and jewel basin is another two or three hours further north. polebridge is five hours north of here. if you get to red lodge, make sure you go hiking in the absaroka-beartooths. don't miss the lamar valley in yellowstone to see the wolves.
Posted by: Fritz

Re: Favorite Recipe's - 02/28/02 03:58 PM

pique, this is the itinerary as it has been laid out. (I would love to take a few extra days for other exploration but probably can't.)

Day 1 (Sunday?)-
Meet in Red Lodge, MT. Shuttle vehicles to East Rosebud, and head 60 miles over to Cooke City via the Beartooth Scenic Highway with two 11,000 feet summits. View alpine glacial geology and wild flowers. Look for mountain goats, marmots, picas and moose. This drive over the top is really worth it. There are several switch-backs on the way up and the scenery is awesome.There are places where you can look straight down nearly 3,000 feet!

Cooke City- Historic mining town and gateway to Yellowstone National Park. Good restaurants, bars and a few tourista shops. Must stops: Cooke City Bike and Espresso Shack and the Range Rider Bar in Silver Gate. Barbeque and spend the night at the Aero Cabin, 7,600 feet above sea level. Cabin sleeps 8 or so, but has unlimited camping and deck space.

Day 2- Meet at the Chief Joseph Trailhead. (5 miles from cabin) Head up the trail about 6-7 miles to Ouzel or Bald Knob Lakes near timberline. Good goat-viewing area and a couple good fly fishing lakes. The best places to camp are usually at or above the timber line where you get into the bare rock or tundra; better vistas, fewer bugs, no bears!

Day 3- Ouzel Lake to Fossil Lake (drainage divide on top of the Beartooths) or Dewey Lake. Fossil is open, 10,000 feet, tundra. Dewey is back down in the trees. Pass several scenic waterfalls on the way down. Fish, sleep, pop blisters, etc. About another 6-7 mile day.

Day 4- Press on to Rainbow Lake or Lake at Falls. Rainbow Lake can become a little crowded, but not bad. Lake at Falls is scenic, but has fewer camp sites. Whatever! Another 6-7 mile day.

Day 5- Cruise out, downhill, about 8 miles to the East Rosebud Lake Campground at Alpine. Regroup in Red Lodge ( home of the Crazy Creek Chair). Lot's of places to stay, from the Super 8 to the historic Pollard Hotel (my fav) downtown. Must see attractions: Snow Creek Saloon, the Snag Bar, Bogarts Pizza, Bull Moose Bistro, Sylvan Peak (gear shop).
Posted by: piqué

Re: Favorite Recipe's - 02/28/02 07:12 PM

i take it from the detail with which your itinerary has been laid out that you have been to these places before (?) if so, i guess you already know that if you arrive on day one from pennsylvania you will not have enough time to do everything you scheduled for day one. it will take you an entire day (at least) just to get from home to red lodge.

i also wonder about the advisability of heading straight up to high elevations without giving your body a little bit of time to acclimate. you may not have the energy to do all you've planned for the first few days, and you could risk altitude sickness. i'd take it a little easier--a day to get to red lodge, a full day to hang out at higher elevation at cooke city, or doing a drive around the western end of yellowstone, and *then* think about tackling your killer hike.

i haven't been to the specific places you're going to hike to in the absorakas, but it sounds great.

Originally posted by Fritz:
fewer bugs, no bears! [/b]

ahem! there is no place in this part of the state, anywhere, where there are no bears and fewer bugs. in fact, depending on the time of year, there can be more mosquitoes at high elevations than at low ones. bring bug dope and a big cannister of bear spray (i'm sure you can buy it in cooke city--it won't get through airport security). and no, you do not use bear repellant by spraying it on yourself! better yet, get a good forest service or national park handout on how to conduct yourself safely in bear country.

you should definitely also give yourself a spare day in the backcountry, one where you have no plans to move camp, but just hang out. you may need that extra day if things don't go as planned (like torrential rain, lightning storms, or getting lost).

i love the pollard, too! had a great thanksgiving dinner and weekend there once. what month do you think you'll be headed there?
Posted by: Fritz

Re: Favorite Recipe's - 02/28/02 07:41 PM

That itinerary was put together by a friend who lives in MT and has been to those places. I'd arrive the day before his "Day 1."

There is an assumption that all participants are in pretty good physical condition, no beginning backpackers. Right now there are about 12 of us, coming from FL, TN, PA, CA, all over the place.

This is planned for July 14-20 approx. (I don't have a calendar in front of me.)

Thanks for the feedback! Wanna join us? \:\)
Posted by: Bernard

Re: Favorite Recipe's - 02/28/02 10:37 PM

This is the Bean pot I mentioned a few days ago. Don't be put off by the long list of ingredients. It's very easy. I didn't like the potato topping so whenever I make it now, I leave the potatoes out. This is a great pot-luck dish and is also versatile. If you prefer one type of bean over another, it's easy to substitute.

Sweet and Sour Mixed Bean Hot Pot
(From "The Best-Ever Vegetarian Cook Book" by Nicola Graimes)

An appetizing mixture of beans and vegetables in a tasty sweet and sour sauce, topped with potato.

(It works just as well with adjustments indicated by my notes.)

1 pound unpeeled potatoes
1 tablespoon olive oil
3 tablespoons (3/8 stick) butter
1/3 cup whole wheat flour (I use white flour and it works)
1 1/4 cups passata or tomato sauce
2/3 cup unsweetened apply juice
1/4 cup each of:
light brown sugar
dry sherry
cider vinegar
light soy sauce
14-ounce can lima beans
14-ounce can flageolet beans (I use red kidney beans)
14-ounce can chickpeas
6 ounces grean beans, chopped and blanched ( I use a small canned sliced grean beans )
8 ounces shallots, sliced and blanced (I've used green onion)
8 ounces mushrooms, sliced
1 tablespoon each of:
fresh thyme and marjoram (I've used dried and adjusted accordingly)
salt and freshly ground black pepper
springs of fresh herbs to garnish

Preheat the over to 400. Thinly slice the potatoes and part-boil them for 4 minutes. Drain the potatoes thoroughly, toss them in the oil so they are lightly coated all over and set aside.

Place the butter, flour, passata, apple juice, sugar, ketchup, sherry, vinegar and soy sauce in a saucepan. Heat gently, whisking constantly, until the sauce comes to a boil and thickens. Simmer gently for 3 minutes, stirring occasionally. Keep warm while you add the beans.

Rinse and drain the lima beans, flageolet beans and chickpeas and add to the sauce with all the remaining ingredients except the herb garnish. Mix well.

Spoon the bean mixture into a casserole dish.

Arrange the potato slices over the top of the dish, overlapping them slightly and completely covering the bean mixture.

Cover the casserole with foil and bake for about 1 hour, until the potatoes are cooked and tender. Remove the foil for the last 20 minutes of the cooking time, to lightly brown the potatoes. Serve garnished with fresh herb sprigs.
Posted by: Newbie

Re: Favorite Recipe's - 03/02/02 02:17 PM

I'm taking notes!

"Sweet and Sour Mixed Bean Hot Pot" sound delicious!!

Igoo-[/b] I have a variation on your tasty “Butterscotch Candies”.

Butterscotch (or Peanut Butter) Fudge[/b]

Put 12 oz. butterscotch chips ( OR Peanut Butter chips) in a small bowl.
Add one can SWEETENED condensed milk.
Microwave till the chips are soft.
Mix and spread in a buttered pan. Cool.

Very good, easy, and fool proof!

I love sharing recipes! My sister and I recently completed our second family recipe book. (Gifts to our extended families) The books are compilations of recipes that span 6 generations. Some are not commonly seen much any more such as Dandelion Wine and lye soap.

Thanks for the new ideas!!
Posted by: Sam_dup1

Re: Favorite Recipe's - 03/02/02 02:34 PM

OK, I have a problem. how do I print out new recipes without having to print the entire thread? I tried cut and paste, but the words are all over the map. Any suggestions? Great recipes everyone!
Posted by: Newbie

Re: Favorite Recipe's - 03/02/02 09:22 PM

Two methods come to mind to copy the recipes. The first would be to cut and paste each recipe individually. You'll have to reformat the recipes, but it will go fast, and be worth the effort. Or, you could catch each recipe with Screen Snapz or similar program. Put them all in a folder and you'll have the start of a nice collection. I started this years ago. Its been wonderfully convenient. \:\)
Posted by: T2

Re: Favorite Recipe's - 03/04/02 08:31 PM

If you're into authentic Thai food check out "Cooking Thai Food in American Kitchens: Vol I". I have a friend in Thailand whose wife recommends it (She is a Thai restaurant critic.) It was written by Mulauee Pinsuvana, the wife of a Thai ambassador, living abroad. It was written in Thai for Thai expatriots yearning for an authentic taste of their homeland. Subsequently, it was translated into English with one page written in English and the opposite page in Thai. It makes some substitutions for ingredients that are hard to find in the west. Other than that it is wonderfully authentic.

Here are some useful URLs for Thai cooking online:


[ March 04, 2002: Message edited by: T2 ]
Posted by: Brendan

Re: Favorite Recipe's - 03/04/02 09:10 PM

What would you guys suggest for a poor college student who doesn't know how to cook well?
Posted by: piqué

Re: Favorite Recipe's - 03/04/02 09:30 PM

a meal contract with a dorm or at a restaurant. you can contract with some restaurants to provide you with a dinner every day that you pick up at a certain time. it can be less expensive than you might think! and keeps you eating at least one wholesome nourishing meal a day when you are preoccupied by other things.
Posted by: Norbert

Re: Favorite Recipe's - 03/05/02 02:27 AM


Thank you very much for the link!!

My wife is Philippina and I LOVE vegetarian!

Perfect combination!!
Posted by: ChemicalGrl

Re: Favorite Recipe's - 03/05/02 12:23 PM

Norbert -

You're welcome. As I said, I haven't given any updates to this page for, oh, around 4 years. Maybe once the paper monster reduces somewhat, I'll get experimenting again.

Originally posted by Norbert:

My wife is Philippina and I LOVE vegetarian!

Cool. It's a bit strange, thinking of Filipino vegetarian foods, especially with all the meat in the cuisine. Whereabouts in the Phils. is your wife from? Ask her if she has ever eaten "Laksa." It's a dish native to Bicol and can be made very hot and spicy if desired. That's a dish I want to experiment with next; it's generally made with pork, but I'm sure it can be made into a vegan dish, with a bit of imagination.