• Orange Omelet

    From Ben Collver@1:124/5016 to All on Mon May 12 08:15:14 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Orange Omelet
    Categories: Breakfast, Canadian, Eggs
    Yield: 1 Serving

    3 Eggs
    1/4 ts Salt
    2 1/2 tb Orange juice
    1 ts Lemon juice
    1/2 ts Orange zest; grated
    1 tb Butter

    MMMMM--------------------------GARNISH-------------------------------
    2 tb Fruit sugar
    Orange sections

    Beat yolks of eggs; add lemon juice, orange juice, and orange zest.
    Beat whites until stiff, but not dry. Heat an omelet pan, put in
    butter; have sides and bottom of pan well buttered. Cut and fold in
    whites into yolk mixture. Have pan very hot; turn in the omelet,
    spread evenly, reduce heat. Cook slowly until omelet is set; place in
    moderate (350?F) oven to dry slightly on top. Fold; turn out;
    garnish and serve at once. Sprinkle with fruit sugar and garnish with
    orange sections.

    Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.120

    Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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  • From Ben Collver@1:124/5016 to Sean Dennis on Tue May 13 09:06:35 2025
    Re: Re: Orange Omelet
    By: Sean Dennis to Ben Collver on Mon May 12 2025 16:39:07

    Title: Orange Omelet

    That looks delicious!

    I thought so too... I wouldn't necessarily think of oranges as Canadian
    faire. On the other hand, for many years i saw hothouse bell peppers on
    sale in the grocery store that were grown in Canada.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Double Chocolate Chunk Cookies
    Categories: Cookies
    Yield: 12 Cookies

    1 c All-purpose flour (125 g)
    1/2 c Unsweetened cocoa powder
    - (40 g)
    1/2 ts Baking soda (3 g)
    1/4 ts Salt (1 g)
    1/2 c Vegan butter (115 g);
    - melted
    3/4 c Light brown sugar (150 g)
    1/4 c Unsweetened applesauce
    - (60 g)
    1 ts Vanilla extract (5 g)
    1/2 c Vegan chocolate chips
    - (90 g)
    1/3 c Vegan dark chocolate
    - (50 g); chopped

    Preparation time: 15 minutes
    Cooking time: 12 minutes

    These double chunk chocolate cookies feature a rich, chewy chocolate
    cookie base loaded with chocolate chips and dark chocolate chunks.
    Yum!

    Preheat your oven to 350?F (175?C).

    Line a baking sheet with parchment paper.

    In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
    Set aside.

    In a separate large bowl, whisk the melted vegan butter, light brown
    sugar, applesauce, and vanilla extract until well combined and creamy.

    Add the dry ingredients to the wet ingredients, mixing until just
    combined.

    Fold in vegan chocolate chips and chopped chocolate evenly throughout
    the dough. Reserve 1 tb of each for the topping.

    Refrigerate the dough for 15 minutes before shaping.

    Scoop dough (about 2 tb each) and roll into balls.

    Place them about 2" apart on the baking sheet.

    Top the cookie balls with reserved chocolate chips and chopped
    chocolate.

    Bake for 12 to 14 minutes. Cookies should look set but still be soft
    in the middle.

    Let cookies cool on the baking sheet for 5 minutes, then carefully
    transfer to a cooling rack to cool completely. They will still be
    soft while warm.

    Recipe by Jessica Hylton

    Recipe FROM:
    <https://jessicainthekitchen.com/double-chocolate-chunk-cookies/>

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  • From Ben Collver@1:124/5016 to Sean Dennis on Wed May 14 09:57:47 2025
    Re: Re: Orange Omelet
    By: Sean Dennis to Ben Collver on Tue May 13 2025 21:08:48

    Title: Potage Fromage (Cheese Soup)

    Sounds tasty to me. I can imagine thickening that up a bit and pouring it on to of some chili on top of some oven fries. Here's a Canadian Cookbook
    recipe, but it says Kentucky in the title. Go figure.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kentucky Salad
    Categories: Jello, Salads
    Yield: 1 Salad

    1/4 c Water; boiling
    1/4 c Sugar
    1/4 c Vinegar; dilute
    1 ds Salt
    1 1/2 tb Gelatine
    1/4 c Water; cold
    1 tb Lemon juice
    1 tb Tarragon vinegar
    2/3 c Pineapple syrup
    1/2 c Cucumber; chopped
    1/2 c Pineapple (2 slices)

    Mix boiling water, sugar, vinegar, and salt; heat to boiling point.
    Soften gelatine in cold water, dissolve in hot liquid, stirring
    constantly. Add lemon juice, tarragon vinegar, and pineapple syrup.
    Strain, cool, stirring occasionally. When mixture begins to thicken,
    add cucumber and pineapple. Pour into moistened mouds; chill.

    Recipe by Canadian Cookbook by Nellie Lyle Pattinson, Toronto, p.140

    Recipe FROM: <https://archive.org/details/canadiancookbook00patt_0>

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