Friday, January 1, 2021

Digest for rec.food.cooking@googlegroups.com - 25 updates in 9 topics

Dave Smith <adavid.smith@sympatico.ca>: Jan 01 07:09PM -0500

On 2021-01-01 6:34 p.m., jmcquown wrote:
 
> She doesn't trust "mainstream media", although I truly have no idea
> where she actually gets her information.  She's made it sound like
> things have been horrific.  Now that she has a new boyfriend, it's okay.
 
Consider my frequent responses to Sheldon when he accuses me or others
of lying. My thought is that people who often lie are usually quick to
accuse others of lying because they do it so much themselves that they
assume that others do too. In accordance with that idea, Julie has
every reason to doubt the integrity of mainstream media. She has been
caught in so many lies that she has absolutely no credibility. She is
likely aware that she is lying, so she assumes that the media shares her
lack of credibility.
jmcquown <j_mcquown@comcast.net>: Jan 01 07:10PM -0500

On 1/1/2021 5:44 PM, Ed Pawlowski wrote:
 
>> Cindy Hamilton
 
> Got mine in 3rd grade.  Don't have to wear them all the time, just when
> I want to see.
 
Seeing is a good thing. :)
 
> improvements in how they work over the years.  I really like them, also
> with Transitions for the sun.  I hated having to swap for prescription
> sunglasses.  They change much faster than in the past too.
 
Multi-focal doesn't work well for everyone. Cindy does a lot of
computer work. Once upon a time I did, too, so I inquired about them.
The ophthalmologist at the time didn't think they were a good fit for
me. Maybe the technology is better now; I wouldn't pretend to see
through Cindy's eyes.
 
I love Transitions lenses. Swapping Rx sunglasses for regular Rx
glasses when I got out of the car and was driving to work or to a store,
then vice versa (lather, rinse, repeat) when back home or simply
wanting to be outside when it's sunny was a PITA. The lenses change
very quickly.
 
Jill
songbird <songbird@anthive.com>: Jan 01 07:16PM -0500

Master Bruce wrote:
...
> Isn't it uncomfortable to read a book in your computer chair?
 
i don't sit in a chair at a computer desk. i sit as little
as possible now. i prop myself on the futon with some pillows
it saves my back a lot of grief. i have had a lot of injuries
from my younger years and a desk job for a number of years
along with the class work and computer labs which was more of
the same as the desk job. i liked to walk and keep active as
a kid, but not really active enough during the colder weather
and that bad habit is still with me. i do great during
gardening season and then just kinda go blah until spring
comes around again.
 
 
songbird
Master Bruce <masterbruce@null.null>: Jan 02 11:18AM +1100

On Fri, 1 Jan 2021 19:09:34 -0500, Dave Smith
>of lying. My thought is that people who often lie are usually quick to
>accuse others of lying because they do it so much themselves that they
>assume that others do too.
 
Says the man who always blames Julie of lying. Are irony meters
available in Canada?
"cshenk" <cshenk1@cox.net>: Jan 01 06:39PM -0600

Ophelia wrote:
 
 
> Ok!
 
> ====
 
> Gosh. I remember Chatty Cathy and Boli! How long ago was that?
 
I remember both but mostly Boli. I only became a regular after them.
"cshenk" <cshenk1@cox.net>: Jan 01 06:35PM -0600

Dave Smith wrote:
 
 
> It happens very quickly and after the surge is noticeable you can
> count on their being a lot more people incubating more of the virus
> and the rise will be exponential,
 
Thats what Virginia has going on. We've had 700 deaths since 11Dec per
VDHC. PCR test rate is now 14.3% positive, up from 10.8 on 11Dec.
 
Gary, it's more dangerous locally now, than when it started.
jmcquown <j_mcquown@comcast.net>: Jan 01 08:28PM -0500

On 1/1/2021 7:35 PM, cshenk wrote:
 
> Thats what Virginia has going on. We've had 700 deaths since 11Dec per
> VDHC. PCR test rate is now 14.3% positive, up from 10.8 on 11Dec.
 
> Gary, it's more dangerous locally now, than when it started.
 
It's not Gary who seems to have problems following the guidelines.
Bruce (in whatever iteration) says there aren't any problems in
Australia. All anyone else is saying is don't get complacent due to low
reports of the virus. It doesn't appear to be going away and the
vaccine is not a guarantee nor is it going to be readily available to
everyone any time soon.
 
Jill
jmcquown <j_mcquown@comcast.net>: Jan 01 08:34PM -0500

On 1/1/2021 7:39 PM, cshenk wrote:
 
>> ====
 
>> Gosh. I remember Chatty Cathy and Boli! How long ago was that?
 
> I remember both but mostly Boli. I only became a regular after them.
 
Boli died in 2012. Chatty Cathy pops in here every few years. She was
for a while very well known for her fun quick food surveys and
maintaining the RFC Web site.
 
Jill
Horace <horace@invalid.net>: Jan 02 12:36PM +1100

On Fri, 1 Jan 2021 20:28:01 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
 
 
>It's not Gary who seems to have problems following the guidelines.
>Bruce (in whatever iteration) says there aren't any problems in
>Australia.
 
I'm not going to wear a face mask because covid's bad in the US.
 
Just like you don't call the fire department when there's a bushfire
in Australia.
Bryan Simmons <bryangsimmons@gmail.com>: Jan 01 05:38PM -0800

On Friday, January 1, 2021 at 6:50:49 PM UTC-6, cshenk wrote:
 
> Thats what Virginia has going on. We've had 700 deaths since 11Dec per
> VDHC. PCR test rate is now 14.3% positive, up from 10.8 on 11Dec.
 
> Gary, it's more dangerous locally now, than when it started.
 
My family has limited immunity. It's very unlikely that any reinfection would
be severe. I'll take a vaccine as soon as it is offered to persons with my set
of characteristics. I am 60 years old, a retail worker, and am somewhat
breathing compromised, due to my own past foolishness of having smoked
cigarettes. It's not my turn yet, and I have no desire to butt in line, but only a
fool would choose to not get the shots if offered.
 
--Bryan
Master Bruce <masterbruce@null.null>: Jan 02 11:08AM +1100

On Fri, 1 Jan 2021 15:54:46 -0800 (PST), Bryan Simmons
>> > ...
 
>> > You still chewing Nicorette, or you off nicotine finally?
 
>Equate brand nicotine gum from WalMart.
 
You quit smoking 21 years ago and you still chew nicotine chewing gum?
"cshenk" <cshenk1@cox.net>: Jan 01 06:19PM -0600

Sheldon Martin wrote:
 
 
> > leo
 
> All this time I thought Song Bird was a gal, I wouldn't have thought
> males would choose that handle.
 
It always made me think Native American. No particular sex indicated
but a general feeling of male fits the posts.
 
> It's not easy for men to find male friends, most attempts will be
<rest of your sad drivel on why you have no friends and never have had,
deleted>
Bryan Simmons <bryangsimmons@gmail.com>: Jan 01 05:02PM -0800

On Friday, January 1, 2021 at 6:09:05 PM UTC-6, Master Bruce wrote:
 
> >> > You still chewing Nicorette, or you off nicotine finally?
 
> >Equate brand nicotine gum from WalMart.
> You quit smoking 21 years ago and you still chew nicotine chewing gum?
 
Yes. There's a nice synergy between alcohol and nicotine. I never use it before my
third beer. I know my neurological quirks. The only drugs I still use are alcohol,
nicotine, caffeine, and alprazolam if, and only if, I'm getting on an airplane. I'd
also use opiates for severe pain, and I have almost zero risk of addiction because
I dislike everything about the way they make me feel, other than the pain relief.
 
Think about this, Bruce, do I seem like a drunk? Do I ever have *covfefe*
moments here? Do I post more *out there* posts in the evenings, where I pretty
much always drink beer? I acknowledge that I am addicted to alcohol, but I use
it pretty much only in the evenings, and drink less and less as I grow older. I have
a handle on my substance use, and I'm not in any sense in denial that it is less
than ideal. It's a work in progress.
 
--Bryan
Master Bruce <masterbruce@null.null>: Jan 02 12:17PM +1100

On Fri, 1 Jan 2021 17:02:31 -0800 (PST), Bryan Simmons
>it pretty much only in the evenings, and drink less and less as I grow older. I have
>a handle on my substance use, and I'm not in any sense in denial that it is less
>than ideal. It's a work in progress.
 
Maybe you could start smoking to help get you of the nicotine gum.
 
I don't know what time it is when you post, so I also don't know if
there's a link between your beer drinking and your nastiest posts.
 
In terms of relevant "drugs", you only drink beer. The rest is
negligible.
"cshenk" <cshenk1@cox.net>: Jan 01 07:10PM -0600

jmcquown wrote:
 
> a sizzling hot cast iron skillet. Similar to this:
 
> https://tinyurl.com/yab83tw7
 
> Jill
 
You get them here like that. Mi Casita (Gary, Rosemont and VB BLVD,
technically Bonney Road)
John Kuthe <johnkuthern@gmail.com>: Jan 01 04:48PM -0800

https://i.postimg.cc/fygGyJNY/Soumya-s-new-CLEAN-Kitchen-Cabinet.jpg
 
https://i.postimg.cc/RCs5XbHq/Soumya-s-new-Kitchen-Cabinet-and-door.jpg
 
:-)
 
John Kuthe, RN, BSN...
Master Bruce <masterbruce@null.null>: Jan 02 11:51AM +1100

On Fri, 1 Jan 2021 16:48:06 -0800 (PST), John Kuthe
 
>https://i.postimg.cc/fygGyJNY/Soumya-s-new-CLEAN-Kitchen-Cabinet.jpg
 
>https://i.postimg.cc/RCs5XbHq/Soumya-s-new-Kitchen-Cabinet-and-door.jpg
 
>:-)
 
Is Soumiya your new tenant?
Bryan Simmons <bryangsimmons@gmail.com>: Jan 01 05:10PM -0800

On Friday, January 1, 2021 at 6:51:38 PM UTC-6, Master Bruce wrote:
 
> >https://i.postimg.cc/RCs5XbHq/Soumya-s-new-Kitchen-Cabinet-and-door.jpg
 
> >:-)
> Is Soumiya your new tenant?
 
I didn't look at the links, but oven cleaner is typically lye based. I use lye to clean
my bathtub because (I assume) it is the original 1925 porcelain bathtub, and
over the decades it has been scrubbed with abraisive cleansers. I buy pure
sodium hydroxide, and know how to use it safely.
 
--Bryan
"cshenk" <cshenk1@cox.net>: Jan 01 05:51PM -0600

Hi Julie and all,
 
I found these of interest. Some, you seem to have the ingredients for
in your cupboard right now, or commonly. In a few cases, it uses seed
and you'd have to substitute ground.
 
A few are very small shifts from what you already cook. Some say Dal,
some Dhal, and some don't say either but are lentil based.
 
Don't worry if none suit you exactly. They were gathered because I am
interested in this and was collecting over the last 2 months. You can
even see me asking about red lentils, before you mentioned your looking
about for your new friend.
 
These 6 seem closest. At most you may need Garam Masala (a blend) or a
curry blend (look to a medium heat yellow one).
 
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dhal #1
Categories: Vegetable
Yield: 4 Servings

1 Onion; diced
1 -(up to)
2 Cloves garlic; minced
1 ts Ground turmeric
1 1/2 ts Ground cumin
1 ts Ginger root; finely grated
1/4 ts Ground cardamom
1 c Dried lentils or split peas
-(if using split peas soak
-overnight)
3 c Hot water
1 ts Salt

Date: Wed, 17 Apr 1996 09:41:56 +0930

From: Kirsten.Andrews@macmailgate.levels.unisa.edu.au (Kirsten
Andrews)

Dhal (India) Serves 4-6 "Fry" in water or broth until golden brown
the onion, garlic, turmeric, cumin, ginger and cardamom. Add lentils,
water and salt. Bring to a boil. Reduce heat, cover, and simmer
until lentils are tender, about 45 minutes. Remove cover and simmer
over very low heat, stirring frequently, about 20 more minutes, until
lentils are mushy and thick, about the consistency of refried beans.
Garnish with onions, thinly sliced and browned, or a squeeze of
lemon. Serve with rice.

FATFREE DIGEST V96 #106

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Rice and Lentils
Categories: Diabetic, Vegetables, Rice, Vegetarian
Yield: 4 Servings

1 md Onion, chopped
2 Garlic Cloves, minced
2 tb Vegetable Oil
1 ts Ground Turmeric
1/2 ts Paprika
1/4 ts Ground Cloves
1/4 ts Ground Cinnamon
1/4 ts Ground Coriander
1/4 ts Ground Black Pepper
1/4 ts Salt
1 c Brown Rice, uncooked
1 c Dried Lentils, sorted and
-washed
4 c Water

Saute the onion and garlic in the oil in a large saucepan. Add the
spices and cook over low heat for 4 minutes. Add the rice and
lentils and stir to mix well. Pour in the water. Bring to a boil,
turn the heat to low and cook for 45 to 50 minutes, or until the rice
and lentils are tender.

One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8
Sodium: 262 Potassium: 325 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat
Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Lentil And Tomato Soup
Categories: Vegan
Yield: 1 Servings

1 md Onion, chopped
2 Cloves garlic, crushed
2 t Garam masala
1 t Ground coriander
1 t Turmeric
1/2 t Chilli powder
1 cn (1.5 cups?) green lentils,
-drained
1 cn (same size) chopped
-tomatoes
2 pt Vegetable stock

1.Saute onions and garlic in a little of the stock until soft 2.Mix
all the spices with a little water to make a paste and add to the
onions. Cook for 2-3 mins 3.Add lentils, tomatoes and stock, cover
and simmer for 30-35 mins

grove@viper.uk.tele.nokia.fi (Paddy Grove)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Lentils
Categories: Polkadot, Beans
Yield: 1 Servings

1 c Lentils
3 c Broth or water
2 lg Onions,
-chopped fine (2 cups)
-divided
1 tb Olive oil
1 Minced clove garlic
1 ts Curry powder
-salt to taste, if desired
-(omit if using broth)

In a medium saucepan, combine the lentils, broth or water, half the
onions, and salt. Bring the ingredients to a boil, reduce the heat,
cover the pan, and simmer the lentils until they are tender, about
30-40 minutes. Drain the lentils.

While the lentils are cooking, heat the oil in a skillet, add the
remaining onions and the garlic, and saute the vegetables until they
begin to brown. Add them to the cooked lentils along with the curry,
combining the ingredients well. Cover the pan and heat the lentils a
few minutes longer. Serve over rice.

Source: "Good Food Book," Jane Brody

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@gaf.com> on
Aug 1, 9

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Amhari Mesir Wat - Ethiopian Lentil Bowl
Categories: Vegetables, Beans, Sidedish
Yield: 8 Servings

1/2 c Red lentils
2 lg Onions
1/2 c Oil
3 tb Tomato paste
1/2 ts Paprika; sweet or hot
1 Garlic
1/2 ts Ground ginger
1/4 ts Black pepper
1 ts Salt
3 c Water

Recipe by: Gad S. Sheaffer (gss@iil.intel.com) This recipe is common
to the Ethiopian Jews (Phalashi). My understanding is that these are
NOT unique to them.

Sort the lentils and soak in tap water for 30 minutes. Rinse in
running water and drain. Peel and finely chop the onions. peel and
mash the garlic.Heat the oil in large pan and saute the onion until
golden. Add tomato paste and paprika and mix. Add half the water and
the garlic,ginger pepper and salt. Stir well and then add the rest of
the water, stir again, cover and bring to boil. When the water boil,
add the lentils ,lower the flame and cook 20-30 minutes, until the
lentils soften. Serve hot. From: cshenk
: Date: 06-03-00 Cooking

MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bright Yellow Dal
Categories: Vegetable
Yield: 6 Servings

2 c Yellow lentils or split peas
6 c Bouillon
6 Cloves garlic; minced
1 ts Red pepper flakes; or to
-taste
1 ts Tumeric
2 ts Cumin
1/2 c Chopped cilantro

Date: Fri, 1 Mar 1996 16:53:18 -0800

From: Dave Karpinski <dave.karpinski@mail.wdn.com> Bright Yellow Dal,
as prepared at Dr. Gabe Mirkin's Fat Free Clinic: Dal is a thick
puree of spiced lentils or split peas that can be yellow, orange,
green or brown depending on the legume you choose. Serve it with a
green salad and pita bread, or combine it with other Indian-inspired
dishes for a multi-course ethnic feast.

Bring all ingredients except the cilantro to a boil in a large pot and
simmer, covered, for 45 minutes. Stir frequently during the last half
of the cooking time. Remove from the heat and stir briskly with a
whisk or large spoon to mash the lentils or split peas into a creamy
puree. (You can use a blender if you want a really smooth dal, but I
find the hand-mashed version more interesting.) Stir in the cilantro
and sprinkle a little on top for garnish. 6-8 servings.

FATFREE DIGEST V96 #62

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

MMMMM
 
T, TB, tb= TBSP
t, ts = tsp
"cshenk" <cshenk1@cox.net>: Jan 01 05:56PM -0600

Hi all, Julie probably isn't looking for some of these but here's the
whole batch I peeled out for me.
 
I am still looking for red lentils locally but I think some of these
would be fine with other types.
 
(the 6 I thought Julie might like are in here too).
 
MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chilli Dhal (Lentils)
Categories: Indian, Pulses
Yield: 4 Servings

115 g Split red lentils
50 g Small split yellow lentils
2 1/2 c Water
1 ts Ginger pulp
1 ts Garlic pulp
1/4 ts Turmeric
2 Fresh green chillies
Chopped
1 1/2 ts Salt
 
MMMMM--------------------------TOPPING-------------------------------
2 tb Oil or ghee
1 sm Onion sliced
1/4 ts Mixed mustard & onion seeds
4 Dried red chillies
1 Tomato, sliced
 
MMMMM--------------------------GARNISH-------------------------------
1 tb Chopped fresh coriander
2 Fresh green chillies, seeded
And sliced
1 tb Chopped fresh mint

1.Pick over the lentils for any stones before washing them several
times.

2.Boil the lentils in the water with the ginger, garlic, turmeric and
chopped green chillies for about 15-20 minutes until soft.

3. Mash the lentil mixture down. The consistency of the mashed lentils
should be similar to that of a creamy chicken soup.

4. If the mixture looks too dry, just add some more water. Season
with the salt.

5. To prepare the "topping", heat the oil and fry the onion with the
mustard and onions seeds, dried chillies and sliced tomato for 2
minutes.

6. Pour this "topping" over the dhal and garnish with fresh
coriander, green chillies and mint.

TNT'd by Imran C. Posted to TNT - Prodigy's Recipe Exchange
Newsletter by "I. Chaudhary" <imranc@bit.net.au> on Nov 15, 1997

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dhal
Categories: None
Yield: 1 Servings

2/3 c Red split lentils
1/3 c Yellow lentils
1 ts Turmeric
1 1/2 c Water
1 Onion, chopped
1 Tomato, chopped
1/2 ts Mustard seeds
1/2 ts Cumin seeds
1 Garlic clove, crushed
1/4 ts Turmeric
1/2 ts Chili powder
1/4 ts Garam masala
Salt

1. Place the lentils, split peas, green chilies, turmeric, and water
in a heavy pan and bring to a boil. Simmer, covered, for 30-40
minutes, until lentils are soft. Mash the lentils, thinning with hot
water if necessary.

2. While lentils are cooking, dry saute in a non stick pan the
mustard and cumin seeds and fry, stirring until they sputter and
crack. Add 1/4 teaspoon turmeric, chili powder and gram masala and
keep stirring so the spices don't burn. Add chopped onion and garlic
with a little water for saute and keep stirring until onions get
browned. Add the chopped tomato, and stir unti the tomoato gets mushy.

3. Add onion/spice mixture to dal. Add salt and stir to make sure all
spices mix well with the dal.

Serving Ideas : serve with basamati rice and yogurt

Recipe by: combination of various recipes Posted to fatfree digest
V97 #044 by Ilene Goldman <igoldman@sfo.com> on Apr 01, 1997

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dhal #1
Categories: Vegetable
Yield: 4 Servings

1 Onion; diced
1 -(up to)
2 Cloves garlic; minced
1 ts Ground turmeric
1 1/2 ts Ground cumin
1 ts Ginger root; finely grated
1/4 ts Ground cardamom
1 c Dried lentils or split peas
-(if using split peas soak
-overnight)
3 c Hot water
1 ts Salt

Date: Wed, 17 Apr 1996 09:41:56 +0930

From: Kirsten.Andrews@macmailgate.levels.unisa.edu.au (Kirsten
Andrews)

Dhal (India) Serves 4-6 "Fry" in water or broth until golden brown
the onion, garlic, turmeric, cumin, ginger and cardamom. Add lentils,
water and salt. Bring to a boil. Reduce heat, cover, and simmer
until lentils are tender, about 45 minutes. Remove cover and simmer
over very low heat, stirring frequently, about 20 more minutes, until
lentils are mushy and thick, about the consistency of refried beans.
Garnish with onions, thinly sliced and browned, or a squeeze of
lemon. Serve with rice.

FATFREE DIGEST V96 #106

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Dhal #2
Categories: Vegetable
Yield: 4 Servings

1 1/2 c Yellow or green split peas
-or lentils
1 ts Salt
1 Onion
1/2 Green pepper
1 -(up to)
2 Cloves garlic
1 ts Turmeric
1 ts Curry powder
1 1/2 ts Black mustard seeds
1 ts Ground cumin
1 Lemon; juice of

Date: 22 Apr 1996 10:15:44 -0700

From: "Zoe Sodja" <zoe_sodja@macmail.ucsc.edu> Boil the split peas or
lentils in 2 cups water for about 30 minutes, until they are tender
but have not yet lost their shape. You may need to add a little more
water along the war. Stir in salt. While they are cooking, chop
onion, green pepper, garcli. Combine with turmeric, cumin, curry
powder, & set aside.

Heat up a heavy pan with a lid. When it is very hot, add mustard seed
& cover. The seeds will pop noisily - shake the pan during this
process to make sure they don't burn. When the sound quiets down, add
the onion mixture & a little water for saute. Saute until onion is
transparent & golden, & then stir this mixture into the peas along
with the lemon juice. Serve with rice, chapatis, whhatever.

FATFREE DIGEST V96 #120

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Rice and Lentils
Categories: Diabetic, Vegetables, Rice, Vegetarian
Yield: 4 Servings

1 md Onion, chopped
2 Garlic Cloves, minced
2 tb Vegetable Oil
1 ts Ground Turmeric
1/2 ts Paprika
1/4 ts Ground Cloves
1/4 ts Ground Cinnamon
1/4 ts Ground Coriander
1/4 ts Ground Black Pepper
1/4 ts Salt
1 c Brown Rice, uncooked
1 c Dried Lentils, sorted and
-washed
4 c Water

Saute the onion and garlic in the oil in a large saucepan. Add the
spices and cook over low heat for 4 minutes. Add the rice and
lentils and stir to mix well. Pour in the water. Bring to a boil,
turn the heat to low and cook for 45 to 50 minutes, or until the rice
and lentils are tender.

One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8
Sodium: 262 Potassium: 325 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat
Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cold Lentil Salad
Categories: Vegan, Low-fat
Yield: 2 Servings

1 c Any type of lentils
-salt or soy sauce to taste,
-black pepper to taste
2 tb Olive oil (optional)
1 tb Wine vinegar
2 ts Dijon mustard
2 Tomatoes, chopped or canned
2 3 green onions, chopped
2 tb Parsley, chopped

Cook lentils in water for 30 to 45 minutes (no salt) Drain. Blend in
other things except for tomatoes, parsley and green onions. Chill.
Add rest of the stuff. Serve cold with or without har.boi.eggs.
Yummy!!!

Good luck,

Richard Sanchez Vegetarian since 1968

rsanchez@whale.st.usm.edu (Richard X. Sanchez)

From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Spicy Lentil And Tomato Soup
Categories: Vegan
Yield: 1 Servings

1 md Onion, chopped
2 Cloves garlic, crushed
2 t Garam masala
1 t Ground coriander
1 t Turmeric
1/2 t Chilli powder
1 cn (1.5 cups?) green lentils,
-drained
1 cn (same size) chopped
-tomatoes
2 pt Vegetable stock

1.Saute onions and garlic in a little of the stock until soft 2.Mix
all the spices with a little water to make a paste and add to the
onions. Cook for 2-3 mins 3.Add lentils, tomatoes and stock, cover
and simmer for 30-35 mins

grove@viper.uk.tele.nokia.fi (Paddy Grove)
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using
MMCONV)

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Lentils
Categories: Polkadot, Beans
Yield: 1 Servings

1 c Lentils
3 c Broth or water
2 lg Onions,
-chopped fine (2 cups)
-divided
1 tb Olive oil
1 Minced clove garlic
1 ts Curry powder
-salt to taste, if desired
-(omit if using broth)

In a medium saucepan, combine the lentils, broth or water, half the
onions, and salt. Bring the ingredients to a boil, reduce the heat,
cover the pan, and simmer the lentils until they are tender, about
30-40 minutes. Drain the lentils.

While the lentils are cooking, heat the oil in a skillet, add the
remaining onions and the garlic, and saute the vegetables until they
begin to brown. Add them to the cooked lentils along with the curry,
combining the ingredients well. Cover the pan and heat the lentils a
few minutes longer. Serve over rice.

Source: "Good Food Book," Jane Brody

* The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN

Posted to MC-Recipe Digest V1 #702 by Lisa Clarke <lisa@gaf.com> on
Aug 1, 9

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Amhari Mesir Wat - Ethiopian Lentil Bowl
Categories: Vegetables, Beans, Sidedish
Yield: 8 Servings

1/2 c Red lentils
2 lg Onions
1/2 c Oil
3 tb Tomato paste
1/2 ts Paprika; sweet or hot
1 Garlic
1/2 ts Ground ginger
1/4 ts Black pepper
1 ts Salt
3 c Water

Recipe by: Gad S. Sheaffer (gss@iil.intel.com) This recipe is common
to the Ethiopian Jews (Phalashi). My understanding is that these are
NOT unique to them.

Sort the lentils and soak in tap water for 30 minutes. Rinse in
running water and drain. Peel and finely chop the onions. peel and
mash the garlic.Heat the oil in large pan and saute the onion until
golden. Add tomato paste and paprika and mix. Add half the water and
the garlic,ginger pepper and salt. Stir well and then add the rest of
the water, stir again, cover and bring to boil. When the water boil,
add the lentils ,lower the flame and cook 20-30 minutes, until the
lentils soften. Serve hot. From: CShenk
: Date: 06-03-00 Cooking

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bright Yellow Dal
Categories: Vegetable
Yield: 6 Servings

2 c Yellow lentils or split peas
6 c Bouillon
6 Cloves garlic; minced
1 ts Red pepper flakes; or to
-taste
1 ts Tumeric
2 ts Cumin
1/2 c Chopped cilantro

Date: Fri, 1 Mar 1996 16:53:18 -0800

From: Dave Karpinski <dave.karpinski@mail.wdn.com> Bright Yellow Dal,
as prepared at Dr. Gabe Mirkin's Fat Free Clinic: Dal is a thick
puree of spiced lentils or split peas that can be yellow, orange,
green or brown depending on the legume you choose. Serve it with a
green salad and pita bread, or combine it with other Indian-inspired
dishes for a multi-course ethnic feast.

Bring all ingredients except the cilantro to a boil in a large pot and
simmer, covered, for 45 minutes. Stir frequently during the last half
of the cooking time. Remove from the heat and stir briskly with a
whisk or large spoon to mash the lentils or split peas into a creamy
puree. (You can use a blender if you want a really smooth dal, but I
find the hand-mashed version more interesting.) Stir in the cilantro
and sprinkle a little on top for garnish. 6-8 servings.

FATFREE DIGEST V96 #62

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Brown Lentil Salad
Categories: None
Yield: 1 Servings

1 pk Dried lentils; (12 oz)
1 Onion; diced
3 Cloves garlic; diced
4 c Water
1 tb Dried parsley
1 ts Dried oregano
1 ts Dried basil
1/4 c Red wine vinegar
1/2 c Oil
1 ts Kosher salt

1. In a 2-quart saucepan, combine lentils, onion, garlic, the water,
parsley, oregano, and basil. Bring to a boil. Reduce heat to simmer
and cook for
25 to 30 minutes. Pour into serving bowl to cool. 2. In a
small bowl whisk vinegar, oil, and salt. Pour mixture over lentils
and mix well. Chill 1 hour. Posted to MC-Recipe Digest V1 #306

Date: Sat, 16 Nov 1996 18:13:06 -0800

From: "brandon.clausing@sierra.com" <gary.stevens@sierra.com>

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken with Lentils and Spinach
Categories: Chicken, Pressure
Yield: 6 Servings

1 tb Olive oil
1 lg Onion; coarsely chopped
1 tb Cumin; (whole)
1 tb Fresh ginger; finely chopped
1 1/2 c Dried lentils; rinsed
12 Skinless chicken thighs
4 lg Carrot; peeled and quartered
3 1/2 c Water
1/4 ts Ground allspice
1/2 ts Ground cinnamon
1 c Raisins
2 pk Frozen spinach; defrosted
Salt and pepper; to taste

Heat the oil in the cooker. Saute the onion until lightly bowned,
stirring frequently, about 3-4 minutes. Stir in the cumin seeds and
ginger and saute an additional 10 seconds. Add the lentils, chicken,
carrots, water, allspice, cinnamon and raisins. Stir to scrape up any
bown bits sticking to the bottom of the cooker. Lock the lid in place
and over high heat bring to high pressure. Adjust the heat to
maintain high pressure and cook for 9 minutes. (Meanwhile squees the
spinach to release all excess water.) Reduce pressue with a quick
release method. Remove the lid, tilting it away from you to allow
any excess steam to escape. Stir in the spicach and add salt and
pepper to taste. Simmer until the spncach is cooked, about 2 minutes.
483 calories, 9 grams of fat Recipe By
: Adapted from Cooking Under Pressure by Lorna Sass

Posted to Digest eat-lf.v096.n192

Date: Sat, 19 Oct 1996 10:22:28 -0500

From: Kathie Briggs <kjbriggs@voyager.net>

Serving Ideas : Searve with steamed rice (Basmati is best)

NOTES : Leftovers freeze well

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Curried Lentil and Carrot Soup
Categories: Soups, Appetizers, Fruits, Vegetables
Yield: 6 Servings

1 tb Vegetable oil
4 oz Onions, chopped
6 oz Red lentils
4 oz Carrots, sliced thinly
1 tb Madras curry powder
2 pt Boiling water
1 1/2 ts Salt
1/4 ts Paprika
2 sl Bread, made into crumbs
Cilantro, to garnish

Heat oil in a large soup pot. Add the onions & saute them for about
10 minutes.
Bryan Simmons <bryangsimmons@gmail.com>: Jan 01 04:28PM -0800

On Saturday, December 26, 2020 at 8:29:43 PM UTC-6, Ed Pawlowski wrote:
> > in the medium or long term. Interest rates are stupid low right now.
 
> > --Bryan
 
> Make sure he checks the roof. That can be a big expense in that area.
 
Most houses here don't have clay tile roofs.
 
We got denied for the loan because of our income to debt ratio, so we paid off
my wife's car loan, and are paying off the mortgage on our house next week.
We'll then own two houses outright, and our only debt will be the car loan on
my son's car. I had to be on the loan, but he makes the payments, and the
same will be the case with *his* future house. Because my wife nor I will be
living there, the bank considers it "investment property," and wants 17% down
(no problem there), and a 5.5% interest rate. I guess that's no big deal, because
in 2 or 3 years there will be 20% equity, and my son will have demonstrable
income, so we can refinance it with him as the primary, and quit claim it to him
while the equity is still low enough to avoid gift tax.
 
I'm going to try to find an alternative by explaining all the details to a morgage
banker, using our properties as collateral. You don't get better deals unless
you ask.
 
--Bryan
songbird <songbird@anthive.com>: Jan 01 07:17PM -0500

jmcquown wrote:
...
> Have you ever tasted boiled tap water? There's something just not right
> about it.
 
flat, lack of oxygen.
 
 
songbird
jmcquown <j_mcquown@comcast.net>: Jan 01 07:21PM -0500


>>> https://i.postimg.cc/W3Pp49tk/Silver-Mirror.jpg
 
>> I'd take it outside and pressure wash it when I do the driveway.
 
> Good idea! But I'm sure that would be my last, forever, invitation to her house.
 
LOL I'm glad you had a good time and I wouldn't worry about it. One of
these days she's likely to get tired of dusting that mirror.
 
Jill
Ed Pawlowski <esp@snet.xxx>: Jan 01 06:37PM -0500

On 1/1/2021 5:50 PM, Hank Rogers wrote:
>> reasons, sometimes even self inflicted by their own behavior.  Any
>> suggestions for a cure?
 
> Castration.
 
I wonder if Amazon would sell a DIY kit.
dsi1 <dsi123@hawaiiantel.net>: Jan 01 04:02PM -0800

On Friday, January 1, 2021 at 1:37:31 PM UTC-10, Ed Pawlowski wrote:
> >> suggestions for a cure?
 
> > Castration.
 
> I wonder if Amazon would sell a DIY kit.
 
I have a theory that one could do that to himself by using rubber bands. You just cut off the blood circulation until your Johnson falls off. I'm hoping that someone like Hank will test it to see if it works.
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