Heat in the Kitchen at Dinner time.... Jeanne

[Guest guest]

I been making lettuce wraps. I make the fake eggsalad from the files

and use that.

I sure am happy I have the crockpot my sister gave me. I cook

something in there while I'm at work, I check on it during my lunch

hour.

Paul

 

 

, treazure noname

<treazured wrote:

>

> Hmm, off the top of my head, how about lettuce wraps? Not really

sandwichie. Cold soups like Cold Curried Apple and Buttermilk (recipe

follows) or a multi layer dip with corn chips. (refried beans,

guacamole, cheese or fake cheese, salsa, other stuffies, or hummus and

pita bread.

[Guest guest]

Yes, I love my new crockpot. And when you run it on low for several

hours it doesn't warm the room appreciably. To walk in the house and

smell yummy food is... well, it's something I haven't experienced since

my divorce years ago. :-)

 

Tonight I'm being taken to dinner at an Indian restaurant for my

birthday. Yeah!!!! My favorite cuisine is Indian. In fact, my

youngest would sell her soul for vegetable samosa, so I guess I should

find an easy recipe for that! Maybe one that uses wonton wrappers. :-)

 

Sharon

 

paulvatoloco wrote:

> ...

> I sure am happy I have the crockpot my sister gave me. I cook

> something in there while I'm at work, I check on it during my lunch

> hour.

>

[Guest guest]

Happy birthday!!! Found this link for using won ton wrappers and baking. I think

I'll try this when it isn't so hot hot hot.

http://onehotstove.blogspot.com/2005/02/experiment-baked-wonton-samosas.html

 

 

 

 

Get on board. You're invited to try the new Mail Beta.

 

 

[Guest guest]

Thanks for that! About 20 years ago I worked with a guy from India and

he taught me how to make samosas that way. (So I considered it a fairly

authentic shortcut.) Of course the info is long lost and I have lost

contact with him. I'll look at this!

 

Sharon

 

treazure noname wrote:

> Happy birthday!!! Found this link for using won ton wrappers and baking.

>

[Guest guest]

Sharon

 

Samosas are usually made from chappati dough. I posted a chappati

recipe awhile ago. They only call for water and flour.

 

GB

 

, Sharon Zakhour

<sharon.zakhour wrote:

>

> Yes, I love my new crockpot. And when you run it on low for

several

> hours it doesn't warm the room appreciably. To walk in the house

and

> smell yummy food is... well, it's something I haven't experienced

since

> my divorce years ago. :-)

>

> Tonight I'm being taken to dinner at an Indian restaurant for my

> birthday. Yeah!!!! My favorite cuisine is Indian. In fact, my

> youngest would sell her soul for vegetable samosa, so I guess I

should

> find an easy recipe for that! Maybe one that uses wonton

wrappers. :-)

>

> Sharon

>

> paulvatoloco wrote:

> > ...

> > I sure am happy I have the crockpot my sister gave me. I cook

> > something in there while I'm at work, I check on it during my

lunch

> > hour.

> >

>

[Guest guest]

Yes, but sometimes the fewer the ingredients, the greater the

technique. ;-)

 

Thanks, though, and I will look it up.

 

Sharon

 

greatyoga wrote:

> Sharon

>

> Samosas are usually made from chappati dough. I posted a chappati

> recipe awhile ago. They only call for water and flour.

>

[Guest guest]

Sharon

 

The hard part for me is getting round circles. they don't have to be

round but they look better. After making the circles, make a masala

or subzee or whatever you want and put a little in the center and

pinch the edges together and fry.

 

GB

 

, Sharon Zakhour

<sharon.zakhour wrote:

>

> Yes, but sometimes the fewer the ingredients, the greater the

> technique. ;-)

>

> Thanks, though, and I will look it up.

>

> Sharon

>

> greatyoga wrote:

> > Sharon

> >

> > Samosas are usually made from chappati dough. I posted a chappati

> > recipe awhile ago. They only call for water and flour.

> >

>

[Guest guest]

They make donut cutters in assorted sizes and the center hole is removable.

Maybe that would work??

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

greatyoga

Tuesday, July 18, 2006 8:01 PM

Re: Heat in the Kitchen at Dinner time....

Jeanne

 

 

Sharon

 

The hard part for me is getting round circles. they don't have to be

round but they look better. After making the circles, make a masala

or subzee or whatever you want and put a little in the center and

pinch the edges together and fry.

 

GB

 

, Sharon Zakhour

<sharon.zakhour wrote:

>

> Yes, but sometimes the fewer the ingredients, the greater the

> technique. ;-)

>

> Thanks, though, and I will look it up.

>

> Sharon

>

> greatyoga wrote:

> > Sharon

> >

> > Samosas are usually made from chappati dough. I posted a chappati

> > recipe awhile ago. They only call for water and flour.

> >

>

 

 

 

 

 

 

 

[Guest guest]

Sat Nam everybody,

The past few days have been inundated (doesn't look right?) with your

wonderful emails about this and that...recipes,etc. Jack's email inspired me to

join this group. After reading it I said , " I want to do that........ " Maybe he

can email me the logistics on how to do it.I have taught vegetarian cooking

before. In '79 became a vegetarian, and am working on being a vegan, but still

doing some dairy, mostly for hubby and son.

This is also a response to how to keep cool with all that 'heat' down

there............

One thing that is really cooling is a young Thai coconut , if you can get it.

They are kind of weird shape, and tannish colored. They do not look anything

like the 'other ' coconuts. They are soft . You can cut the top off and put a

straw in it and 'drink' it. It was my absolute favorite food in Thailand. You

can get them in the states too, even Alaska , maybe not Georgia though?? It is

full of minerals and perfect for when you are overheated, as it is 'cooling.'

For all the dairy fans , yogurt is also cooling. Maybe as time permits a recipe

with yogurt will go to ya'll.........

Keep cool, maybe everybody should stop driving one whole day to give the air a

breather, it's all global warming, everybody knows that , right??

Hariatma

 

 

 

" Intellectuals solve problems; geniuses prevent them. " Albert Einstein

 

Hari-Atma Kaur Khalsa (907)376-4601

P.O.Box 877498

Wasilla,Ak. 99687 USA

 

 

 

 

 

 

Talk is cheap. Use Messenger to make PC-to-Phone calls. Great rates

starting at 1¢/min.

 

 

[Guest guest]

Chappatis and samosa shells are roughly 8 " in diameter so they need

to be rolled out.

 

GB

 

, " Marilyn Daub " <mcdaub

wrote:

>

> They make donut cutters in assorted sizes and the center hole is

removable.

> Maybe that would work??

>

> Marilyn Daub

> mcdaub

> Vanceburg, KY

> My Cats Knead Me!!

> -

> greatyoga

>

> Tuesday, July 18, 2006 8:01 PM

> Re: Heat in the Kitchen at Dinner

time....

> Jeanne

>

>

> Sharon

>

> The hard part for me is getting round circles. they don't have

to be

> round but they look better. After making the circles, make a

masala

> or subzee or whatever you want and put a little in the center and

> pinch the edges together and fry.

>

> GB

>

> , Sharon Zakhour

> <sharon.zakhour@> wrote:

> >

> > Yes, but sometimes the fewer the ingredients, the greater the

> > technique. ;-)

> >

> > Thanks, though, and I will look it up.

> >

> > Sharon

> >

> > greatyoga wrote:

> > > Sharon

> > >

> > > Samosas are usually made from chappati dough. I posted a

chappati

> > > recipe awhile ago. They only call for water and flour.

> > >

> >

 

[Guest guest]

I see your point!!! I did not know they were that large. Can you cut

around a pie plate to give you that size?

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

greatyoga

Wednesday, July 19, 2006 4:59 AM

Re: Heat in the Kitchen at Dinner time....

Jeanne

 

 

Chappatis and samosa shells are roughly 8 " in diameter so they need

to be rolled out.

 

GB

 

, " Marilyn Daub " <mcdaub

wrote:

>

> They make donut cutters in assorted sizes and the center hole is

removable.

> Maybe that would work??

>

> Marilyn Daub

> mcdaub

> Vanceburg, KY

> My Cats Knead Me!!

> -

> greatyoga

>

> Tuesday, July 18, 2006 8:01 PM

> Re: Heat in the Kitchen at Dinner

time....

> Jeanne

>

>

> Sharon

>

> The hard part for me is getting round circles. they don't have

to be

> round but they look better. After making the circles, make a

masala

> or subzee or whatever you want and put a little in the center and

> pinch the edges together and fry.

>

> GB

>

> , Sharon Zakhour

> <sharon.zakhour@> wrote:

> >

> > Yes, but sometimes the fewer the ingredients, the greater the

> > technique. ;-)

> >

> > Thanks, though, and I will look it up.

> >

> > Sharon

> >

> > greatyoga wrote:

> > > Sharon

> > >

> > > Samosas are usually made from chappati dough. I posted a

chappati

> > > recipe awhile ago. They only call for water and flour.

> > >

> >

>

>

>

>

>

>

>

[Guest guest]

Hariatma,

I try to not drive my car at least 2 days a week and often more than

twice. Also being careful using AC as I am reading of the power

outages across our country. Even shutting down some airports. We all

survived jillions of years without cars and air conditioning so

hopefully we can do our small part in the Global Warming crisis.-

Sending smiles and hugs your way

Deanna--

 

 

 

 

In , Hariatma Khalsa

<hariatmayoga wrote:

 

 

 

 

 

 

 

 

>

 

 

 

 

 

 

 

 

 

 

Keep cool, maybe everybody should stop driving one whole day to give

the air a breather, it's all global warming, everybody knows that ,

right??

> Hariatma

>

>

>

> " Intellectuals solve problems; geniuses prevent them. "

Albert Einstein

>

> Hari-Atma Kaur Khalsa (907)376-4601

> P.O.Box 877498

> Wasilla,Ak. 99687 USA

>

>

>

>

>

>

> Talk is cheap. Use Messenger to make PC-to-Phone calls.

Great rates starting at 1¢/min.

>

>

[Guest guest]

I think it is just practice. You have to keep rotating the dough

around when rolling. I don't really like chappatis or samosas so

rarely make them.

 

GB

 

 

, " Marilyn Daub " <mcdaub

wrote:

>

> I see your point!!! I did not know they were that large. Can you

cut

> around a pie plate to give you that size?

>

> Marilyn Daub

> mcdaub

> Vanceburg, KY

]

>