SC - cc:Mail Link to SMTP Undeliverable Message

Tue Dec 9 17:38:42 PST 1997

- --simple boundary
Content-Type: text/plain; charset=US-ACSII
Content-Transfer-Encoding: 7bit

Message is undeliverable.
Reason: User "rudin at okway.okstate.edu" is not found in the cc:Mail Directory.
Original text follows:
- ---------------------

- --simple boundary
Content-Type: text/plain; charset=US-ACSII
Content-Transfer-Encoding: 7bit

Received: from bastion.globeset.com by okway.okstate.edu (ccMail Link to SMTP R8.00.01)
	; Tue, 09 Dec 97 19:32:48 -0600
Return-Path: <sca-cooks-owner at bastion.globeset.com>
Received: (from majordom at localhost)
	by bastion.globeset.com (8.8.5/8.8.7) id TAA21003
	for sca-cooks-outgoing; Tue, 9 Dec 1997 19:05:22 -0600
Received: from listserv.okstate.edu (listserv.okstate.edu [139.78.114.100])
	by bastion.globeset.com (8.8.5/8.8.7) with ESMTP id TAA20999
	for <sca-cooks at Ansteorra.ORG>; Tue, 9 Dec 1997 19:05:19 -0600
From: postmaster_at_okstate at okway.okstate.edu
Received: from okway.okstate.edu by listserv.okstate.edu (LSMTP for Windows NT v1.1a) with SMTP id <0.A079BD80 at listserv.okstate.edu>; Tue, 9 Dec 1997 19:07:00 -0600
Received: from ccMail by okway.okstate.edu (ccMail Link to SMTP R8.00.01)
    id AA881715923; Tue, 09 Dec 97 19:05:18 -0600
Message-Id: <9712098817.AA881715923 at okway.okstate.edu>
X-Mailer: ccMail Link to SMTP R8.00.01
Date: Tue, 09 Dec 97 19:05:16 -0600
To: <sca-cooks at Ansteorra.ORG>
Subject: SC - cc:Mail Link to SMTP Undeliverable Message
MIME-Version: 1.0
Content-Type: multipart/mixed; boundary="simple boundary"
Sender: owner-sca-cooks at Ansteorra.ORG
Precedence: bulk
Reply-To: sca-cooks at Ansteorra.ORG

- --simple boundary
Content-Type: text/plain; charset=US-ACSII
Content-Transfer-Encoding: 7bit

Message is undeliverable.
Reason: User "rudin at okway.okstate.edu" is not found in the cc:Mail Directory.
Original text follows:
- ---------------------

- --simple boundary
Content-Type: text/plain; charset=US-ACSII
Content-Transfer-Encoding: 7bit

Received: from bastion.globeset.com by okway.okstate.edu (ccMail Link to SMTP R8.00.01)
	; Tue, 09 Dec 97 19:05:10 -0600
Return-Path: <sca-cooks-owner at bastion.globeset.com>
Received: (from majordom at localhost)
	by bastion.globeset.com (8.8.5/8.8.7) id SAA20668
	for sca-cooks-outgoing; Tue, 9 Dec 1997 18:49:56 -0600
Received: from intrepid.net (intrepid.net [204.71.127.3])
	by bastion.globeset.com (8.8.5/8.8.7) with ESMTP id SAA20665
	for <SCA-Cooks at Ansteorra.ORG>; Tue, 9 Dec 1997 18:49:54 -0600
Received: from dangilsp.intrepid.net (pm3mbr1-67-193.intrepid.net [206.102.67.193])
	by intrepid.net (8.8.5/8.8.5) with SMTP id UAA19529
	for <SCA-Cooks at Ansteorra.ORG>; Tue, 9 Dec 1997 20:52:08 -0500
Date: Tue, 9 Dec 1997 20:52:08 -0500
Message-Id: <199712100152.UAA19529 at intrepid.net>
X-Sender: dangilsp at intrepid.net (Unverified)
X-Mailer: Windows Eudora Version 1.4.4
Mime-Version: 1.0
Content-Type: text/plain; charset="us-ascii"
To: SCA-Cooks at Ansteorra.ORG
From: dangilsp at intrepid.net (Dan Gillespie)
Subject: SC - pumpkin pie redaction
Sender: owner-sca-cooks at Ansteorra.ORG
Precedence: bulk
Reply-To: sca-cooks at Ansteorra.ORG

To add to all the tantalizing recipes that folks have offered from their
holiday cooking experiments, here's one that I made for an appetizer for
Thanksgiving dinner from the 1607 Arte de Cozina.

On an English empanada of pumpkin

        Take the pumpkin & clean it very well, & cast it to cook, & after it
is well cooked, take & cast it  on a board; & then drain off any water, that
it remains quite dry, & take parsely & mint & onion in large quantity, & fry
it all in fat, & chopped garlic, very well fried, & cast it all in the
pumpkin after you have it well dried, mixing everything, the onion with the
others, parsley & mint & chopped garlic, mixing everything with the pumpkin;
& take verjuice & spices, clove, pepper & saffron, & nutmeg well ground, &
salt, because pumpkin is by its nature insipid, & when you have seasoned it
well with the spices & verjuice; so that it is sweet & sour, take the eggs
that seem right to you, & beat them very well, & cast them to the pumpkin, &
put it in a casserole, & put it on the fire, & put fire below & on top, as
you would cook a sauce (of pounded nuts & spices) & take & make "french
toast" (bread dipped in egg or wine with sugar & fried in oil), & have your
dough kneaded with fat & eggs & white wine & sugar & let the dough be fine,
& then stretch your dough, & put your chunks & strips of bacon, & marrow &
yolks, & cast enough sourness, & make your pastry, & cook it with a small
fire, & give it a crust of eggs & sugar, as with meat pastries.  And it is a
highly regarded dish, if you know how to make it.

Pumpkin Pie Turnovers 

Take 1/2 a large butternut squash, & peel, seed & chop it in cubes; about 3
cups cubed squash.   Boil the squash  in a little water for 10 minutes, or
til tender.  Drain it in a colander.  Saute 4 medium onions in 2 Tbsp of
olive oil, til they are browned.  Add 3 cloves of minced garlic & saute with
the onions for a few minutes.  Add 3 Tbsp minced parsley & 1 Tbsp finely
minced fresh mint leaves & saute a minute longer.  Add onion mixture to the
pumpkin.  Stir in 1/4 tsp salt, 2 Tbsp verjuice (or to taste), 1/2 tsp
pepper, 1/2 tsp cloves, 1/2 tsp nutmeg, & 2 tsp honey (to make it sweet &
sour).  Beat 2 eggs & mix this into the pumpkin mixture & stir it all well.
The pumpkin should be mostly mashed.
       I made a plain pie crust recipe to make individual turnovers.  I cut
squares about 4 or 5 inches on a side & filled with 2 or 3 teaspoons of the
filling.  I put a small piece of turkey ham on top of the pumpkin filling;
cooked bacon or ham would also work.  Moisten 2 edges of the square with
water, fold the extra dough over & seal the edges to form a triangle. Bake
at 400 for 10 or 15 minutes.  I made about one dozen turnovers & used the
rest of the filling to make a one crust pie.  Overall, it took about 3 or 4
single batches of pie dough to make all of the pastries.
        I was not quite sure what the pieces french toast were supposed to
do in the recipe, so left that out.  I also skipped the sugar coating on the
pastries, as this was for a mundane dinner.  Similarly, the marrow slices &
egg yolks were omitted.  I am not sure whether the egg yolks are raw or
cooked.  Sliced egg yolk might be decorative & would seem to go along with
the sliced bone marrow.  I did not feel taht it was necessary to prebake the
pumpkin & egg  mixture before inserting it in the pie dough.
        All thoughts on this redaction are most welcome.
                                        Antoine 
Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA 

============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================

- --simple boundary--
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================

- --simple boundary--
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================