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Tasty Bites , Summer Recipes, Bakeless Chocolate Cake , Citrus Scallops  Stephen Block
 Aug 02, 2002 10:19 PDT 
*-*-*-*Tasty Bites*-*-*-FROM THE KITCHEN PROJECT*-*-*-*-*-

August @, 2002
Vol. 4 # 6
Stephen Block, editor, The Kitchen Project

Minestrone Soup , Hot soup for Summer? You Bet!
Grilled Citrus Scallops
        No-Bake Chocolate Cake
        Chocolate Sorbet

         Soooo many Uses for Vinegar , brought to you by Heinz

        German Potato Salad

By Mickey Schick Shtamer

        Hot Soup to cool off in the Summer
Minestrone Soup

        Will’s punch. no one knows Rhubarb is in it , but gets raves!

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*-*-*-*Tasty Bites*-*-*- OUR STAFF *-*-*-*-*-
The Kitchen Project is an interactive Web site that explores FOOD
…Cooking is not only a necessary skill, it is FUN!!!

Feel free to ask our Chefs Questions;

Stephen Block…(Oregon) General information, German , Cajun, BBQ, Food
Stephen Holloway, (Ohio) General Information, Food History
Susan Doyle…specializes in Household wisdom,
Isaac Frerichs general information , chocolate,
Nouel “Wing” Omamalin (Phillipines) Pastries, Cookies, Wedding Cakes,
Phillipino Cuisine…….. nomam-@sni.ph
Mickey Schick Shtamer , (Israel) Greek and Middle Eastern Cooking,
Graphic design
Warren Lower , (Australian) General Information, Australian cooking,
Asian cuisine ,

*-*-*-*Tasty Bites*-*-*- SUMMER RECIPES *-*-*-*-*-
Ask the Web Chefs a Question………


Beth a reader asked the web chefs about the history of Minestrone soup
This is a fascinating subject in several ways.
Minestrone means ...."Big Soup" to Italians and means a soup with lots
of goodies in it , especially pasta, Beans and vegetables.
The word however originated from Minestra which means to dish up or

The Italians often eat a light soup as a first course, or as a bigger
soup as a light evening meal.

The other interesting thing is that Italians often eat a hot soup on a
hot day ..as they find that it actually makes them feel cooler.

For the recipe go here

I am looking for more information on the history of Minestrone ..
If you have any input PLEASE email me at



1 lb. Fresh Jumbo Sea Scallops
(approx. 15 Scallops)
4 Twelve Inch Wooden Skewers
(soaked in water overnight)
1 tsp. grated orange peel
1/2 cup orange juice
2 tbsp. soy sauce
1 tsp. grated ginger root
1 clove garlic, minced
(if you like garlic use more)


First soak skewers in water.
Stir together peel, juice, ginger, soy sauce, and garlic, pour over
scallops. Cover and refrigerate for 30 minutes.
Pre-heat grill.
Drain scallops, thread onto skewers.
Grill over medium-high heat for 2-2 1/2 minutes, turn and cook another
2-2 1/2 minutes longer.
Makes 4 servings.


This comes from Judy Collyns in New Zealand. It is a good dessert and
you don’t have to turn your stove or oven on. This is simple and Judy
has made this for years now with rave reviews. I was surprised at its

1 package of Marie biscuits or Vanilla wafers (crushed)
1/2 cup white sugar omit a tablespoon if you use the Vanilla wafers.
1/4 lb butter
1/2 cup (roughly chopped) walnuts
1/2 cup sultanas or raisins
1 egg
1Tablespoon Cocoa powder...(or chocolate powder)

Place biscuits in a bowl, melt butter, sugar, cocoa in a pan over medium
heat .
Bring to boil .
Add beaten egg, walnuts and sultanas or raisins
Add to the crushed biscuits and mix quickly .
Tip into greased flat tin.
When cool ice with chocolate icing...not to thick it will be too rich.
Cut into small pieces.

This one is a spread that we use for almost anything!!!!!!!

Note , sultanas are a plump and moister raisin that is used in New
Zealand and Australia.


You would never guess that this dense and creamy dessert is nondairy .
Since the recipe contains egg yolks, this is not a sorbet in the strict
sense, but the yolks do provide a rich texture.

1 vanilla bean, split lengthwise
2 cups water
1 cup sugar
1/8 teaspoon coarse salt
8ounces bittersweet (not unsweetened) or semisweet chocolate, finely
3 large egg yolks
2 tablespoons brandy

Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add
water, sugar and salt. Whisk over medium heat until sugar dissolves. Add
chocolate. Whisk until completely melted and smooth.

Whisk yolks in medium bowl to blend. Gradually whisk in hot chocolate
mixture; return to same saucepan. Stir over medium heat until custard
thickens slightly and leaves path on back on spoon when finger is drawn
across, about 3 minutes (do not boil). Chill uncovered until cold, about
2 hours. Mix in brandy.    28

Process sorbet mixture in ice cream maker according to manufacturer's
instructions. (Sorbet will be very soft.)
Or freeze in a pan , stirring up often as it freezes

Spoon sorbet into container. Cover and freeze until firm, at least 8
hours. (Can be made 4 days ahead. Keep frozen.)

Makes about 3 cups.
Order fresh Madagascar vanilla beans here;

Add a wonderful flavor to your fresh fruit salad
Make your own super strength vanilla extract and add a few drops
The flavor is incomparable to store bought.
-*-*-*Tasty Bites *-*-*-SUSAN’S VINEGAR TRICKS *-*-*-*

By Susan Doyle

All kinds of uses for Vinegar

Here are a few of the many tips and tricks
To read the rest of the tips go here.

Brought to you by Heinz®

Kill bacteria in meats.
Marinating meat in Heinz Vinegar kills bacteria and tenderizes the meat.
Use one-quarter cup vinegar for a two to three pound roast, marinate
overnight, and then cook without draining or rinsing the meat. Add herbs
to the vinegar when marinating as desired.

Remove stubborn stains from furniture upholstery and clothes.
Apply Heinz White Vinegar directly to the stain, then wash as directed
the manufacturer's instructions.

Kill unwanted grass.
Pour Heinz White Vinegar in crevices and between bricks.

Clean the hoses and unclog soap scum from a washing machine.
Once a month pour one cup of Heinz White Vinegar into the washing
machine and run the machine through a normal cycle, without clothes.

Prolong the life of flowers in a vase.
Add two tablespoons of Heinz White Vinegar plus three tablespoons of
sugar per quart of warm water. Stems should be in three to four inches
of water.

To sign up for her daily tip .delivered to your email box 5 days a week
go here;

For 4 years she has given wonderful tidbits of Wisdom from her years as
a housewife and cook and working with the newspaper.

-*-*-*Tasty Bites *-*-*-GERMAN POTATO SALAD *-*-*-*
Stephen Block

This is from the book Recipes from a German Grandma

German Hot Potato Salad
4 large potatoes, Boil in their jackets, peel and slice
5 thick slices of bacon, chop into small chunks
1 Cup chopped onion, diced small

Mix dressing ingredients in measuring cup:
¼ Cup wine vinegar
¼ Cup water
¼ Cup sugar
Salt and pepper, Use to taste:

1.Fry the diced bacon in a large skillet over medium heat, stirring
often, until almost crisp.
2. Add chopped onion and continue stirring until onion is cooked and
turns slightly golden brown.
3. Add mixed dressing ingredients, heat and stir until mixture boils and
sugar is dissolved.
4. Add sliced potatoes, mixing everything together well.
5. Season with salt and pepper.
6. Continue cooking, stirring frequently, for at least 10 minutes, or
until the potatoes have absorbed all the liquid and are heated through.
Continue heating and turning the mixture over for another 5 to 10
minutes. May allow to stand for additional 10-15 minutes to let the
flavors blend completely.

Our German Cookbook is a nice gift , with recipes and anecdotes of a
German American Grandmother.

to sample our German Cookbook go here
-*-*-*Tasty Bites *-*-*- POTATO SALAD FOR AN ISRAELI SUMMER *-*-*-*
by Mickey Schick Shtamer


3-4 potatoes you boil in the jackets and peel
2 green sour apples, cut to cubes
about 3-4 big pickled cucumbers (in vinegar, not in salt) cut to cubes
1 can of peas and carrots approximately 1 cup
handful of fresh dill, and you add to the salad with
salt , Black pepper
Vinegar, ( mild distilled, cider or rice vinegar)
4 tbsp of mayonnaise, with a little water added, so it wont be too
thick....and you mix everything together and let stay in the fridge for
-*-*-*Tasty Bites *-*-*- DISCOVERING RHUBARB *-*-*
Do you have some Rhubarb in your freezer that you want to do something
besides make a pie out of.

Here is a punch recipe that caught my eye so I contacted the author and
they have a whole book about Rhubarb!!! I had no idea there are so many
things you can do with it.
Roland Heinen a Top US chef likes Rhubarb sorbet and I saw him recommend
it to young chef’s for their upscale customers.

If you are interested in the Rhubarb book more information follows this


We have used this punch recipe several times and every time it gets
great acclaim. Even from people who don't like rhubarb -- if they don't
know it has rhubarb in it, they'll never guess. The degree of redness
depends on the redness of the rhubarb you use, but you can add red food
coloring to deepen the intensity of the color.

This recipe is from Grandma Mary's Colossal Book
of Rhubarb.


4 cups chopped rhubarb
4 cups water
2 cups sugar
1/2 cup orange juice
1/3 cup lemon juice
1/8 teaspoon salt
Ginger ale


In a saucepan, combine rhubarb and water and cook slowly until rhubarb
is very soft. Remove from heat and strain through a cheesecloth or jelly
Return liquid to pan and add sugar and bring to a boil, stirring
constantly until sugar is completely dissolved. Add orange juice and
lemon juice and salt. Remove from heat. Chill. Mix with equal parts of
ginger ale or soda

water and pour over ice to serve.
Grandma Mary's Colossal Book of Rhubarb is not just a cookbook, but
also a resource book containing information on how to successfully grow
rhubarb and a history of rhubarb's beginnings as a medicine and eventual
evolution into a culinary delight. Bryan started collecting recipes more

20 years ago and has edited them for clarity.
Find more information about the cookbook, including ordering information

and payment by PayPal at www.rhubarbcookbook.com or send a check or
money order for $34.50 plus $3 shipping and handling to Bryan
Enterprises, P.O. Box
2442, Ames, Iowa 50010.


*-*-*-*Tasty Bites *-*-*-TO SUBSCRIBE TO THIS PUBLICATION:*-*-*-

Send a blank email to step-@kitchenproject.com with SUBSCRIBE written
on it Please forward this to any friends who enjoy cooking, and send me
your comments, (good or bad) contributions, and recipes.
Thank you, and until next time....COOK SOMETHING GOOD, and share it with


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